tag:blogger.com,1999:blog-23461033072683273982024-03-13T08:13:20.182-07:00Art is in the kitchenpreparing a banquet for your eyes.art is in the kitchenhttp://www.blogger.com/profile/12854285618568304450noreply@blogger.comBlogger104125tag:blogger.com,1999:blog-2346103307268327398.post-67342453555977218722013-03-10T15:01:00.000-07:002013-03-10T15:01:23.810-07:00<div class="separator" style="clear: both; text-align: center;">
MARRON GLACE MADE EASY</div>
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5. Then simmer several times in saturated sugar cane syrup infused with vanilla, at least 6 times at intervals. Cool and then simmer.</div>
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4. Boil and them simmer for at least one and a quarter hour or until totally soft.</div>
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3. Peel and soak for another time to soften the brown skin and scrape.</div>
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2. Soak chestnuts overnight to soften shell in cold water.</div>
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1. Select the big and more rounded ones.</div>
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You can cover them with powdered sugar glace with a dash of vanilla if you like. Enjoy!art is in the kitchenhttp://www.blogger.com/profile/12854285618568304450noreply@blogger.com61tag:blogger.com,1999:blog-2346103307268327398.post-29528771226184011872011-07-28T07:19:00.000-07:002011-07-28T07:19:48.123-07:00Fresh Lychee Ice Cream<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-r1UcSUedNFQ/Ti77mnfRMiI/AAAAAAAABIU/A1Zy1lHZQhI/s1600/DSC_2730.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-r1UcSUedNFQ/Ti77mnfRMiI/AAAAAAAABIU/A1Zy1lHZQhI/s640/DSC_2730.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">The lychee is one of the sweet and fragrant fruit native to China and is now cultivated in many parts of the world. The taste is quite unique that it can not be compared to any fruit. You just have to try it for yourself. I found some that are really sweet and immediately thought of making ice cream. The simplest and easiest way to to enjoy the fruit's delicate flavor. To make it, select sweet lychees and shave of the translucent flesh and get the juice of the remaining pulp. That would be at least a cup. Then mix everything with a pint of heavy cream that have been whipped and sweetened to your taste. Then freeze for a couple of hours and serve. Enjoy your Summer vacation for I am taking one long indefinite one. Ciao!!!!!</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-pIw93qZD0sM/Ti77wwE0RBI/AAAAAAAABIY/LEFKgSx7bTg/s1600/DSC_2733.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-pIw93qZD0sM/Ti77wwE0RBI/AAAAAAAABIY/LEFKgSx7bTg/s640/DSC_2733.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">Enjoy and enjoy!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>art is in the kitchenhttp://www.blogger.com/profile/12854285618568304450noreply@blogger.com59tag:blogger.com,1999:blog-2346103307268327398.post-36327829704679342892011-07-25T09:32:00.000-07:002011-07-26T18:52:37.665-07:00Fried Avocado and Guacamole<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">California claims the title of the "Avocado Capital of the World". Maybe because there are at least 59,000 acres of orchard and 95% of the nations avocado production is in the South of the state. They seem to be available all year round. The California avocados are in season from Spring through Fall.This Summer which is particularly hot, the avocados ripen on you so fast that you need to do something before they go to waste. I choose the greenest to take home and display them on the counter and prepare them as each one ripens. Here are two popular ways to prepare the fruit. For a newly ripen one cut it it in wedges or rings, roll in flour seasoned with salt and pepper and thoroughly coat it with beaten eggs. Repeat the process if you want a thicker crust. Then pan fry in olive oil on medium heat. Serve immediately with Pico de Gallo salsa.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">With the very ripe one you can make creamy guacamole. Mash it finely or in chucks and mix 1/2 a cup of pico de gallo and serve as a dip.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-0aAYq1Kpa44/Th37PUv1_hI/AAAAAAAABGg/3hYGItoAWsU/s1600/DSC_2721.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-0aAYq1Kpa44/Th37PUv1_hI/AAAAAAAABGg/3hYGItoAWsU/s400/DSC_2721.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">Round tortilla chips will scoop the guacamole like a spoon. Enjoy!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>art is in the kitchenhttp://www.blogger.com/profile/12854285618568304450noreply@blogger.com59tag:blogger.com,1999:blog-2346103307268327398.post-22028408652170989552011-07-18T05:29:00.000-07:002011-07-18T05:29:05.298-07:00The Sockeye Salmon<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-jQLolz9AMmI/ThOiEYhjMLI/AAAAAAAABE4/svZfq2Dujec/s1600/DSC_2537.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-jQLolz9AMmI/ThOiEYhjMLI/AAAAAAAABE4/svZfq2Dujec/s640/DSC_2537.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">The sockeye salmon here are found in the Northern Pacific Ocean and in the rivers discharging into it. They are silver in color while living in the ocean and turn red in the freshwater. They seem to be bountiful at this time of the year, an indication of the return abundance of the priced fish. I personally prefer the sockeye to the pink or the chum salmon for taste and color. All three are the most common of the Pacific salmon species. The striking hue of their flesh is actually attributed to its exclusive diet. It feeds extensively on zooplankton during both freshwater and seawater life stages. They also feed on small shrimp. This way they have the lowest concentration of harmful chemical elements.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-UdeHs6hXqFk/ThOdiyTrfLI/AAAAAAAABEc/n8jUt1MgAI4/s1600/DSC_2517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-UdeHs6hXqFk/ThOdiyTrfLI/AAAAAAAABEc/n8jUt1MgAI4/s640/DSC_2517.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">To enjoy this fish I prepare it the simplest way possible for its delicate flavor and health benefits. To prepare, pan fry it in olive oil seasoned with sea salt and pepper and maybe a squeeze of lemon juice before serving. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-MT71lNaiWnc/ThOdu8-jhvI/AAAAAAAABEg/j6EZ6FMQMNw/s1600/DSC_2518.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-MT71lNaiWnc/ThOdu8-jhvI/AAAAAAAABEg/j6EZ6FMQMNw/s640/DSC_2518.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">I don't remove the skin for the crisp salmon cracklings. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-msDGBVkmHFI/ThOd4Y8aIFI/AAAAAAAABEk/1qysAxTJhjc/s1600/DSC_2520.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-msDGBVkmHFI/ThOd4Y8aIFI/AAAAAAAABEk/1qysAxTJhjc/s640/DSC_2520.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">This is the part of the fish that is rich in essential fatty acids like omega-3.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-5Tb8v9Kw07A/ThOeGiaWS8I/AAAAAAAABEo/7bD0vHYHx5w/s1600/DSC_2526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://4.bp.blogspot.com/-5Tb8v9Kw07A/ThOeGiaWS8I/AAAAAAAABEo/7bD0vHYHx5w/s400/DSC_2526.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-s3hzU-JFEnM/ThOeTH4aUzI/AAAAAAAABEs/f-RAC1Q2zps/s1600/DSC_2524.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://3.bp.blogspot.com/-s3hzU-JFEnM/ThOeTH4aUzI/AAAAAAAABEs/f-RAC1Q2zps/s400/DSC_2524.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Serve it on a bed of tomato and basil salad for extra freshness.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-X0VSv-LrQLE/ThOerYKhU3I/AAAAAAAABEw/4gJT_RpbZFg/s1600/DSC_2528.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-X0VSv-LrQLE/ThOerYKhU3I/AAAAAAAABEw/4gJT_RpbZFg/s640/DSC_2528.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">Enjoy this bounty from the sea!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>art is in the kitchenhttp://www.blogger.com/profile/12854285618568304450noreply@blogger.com53tag:blogger.com,1999:blog-2346103307268327398.post-42980533009711510702011-07-15T05:18:00.000-07:002011-07-15T05:18:05.492-07:00Watermelon Radish and Carrot Flowers Served on a Plate for You<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-pibZNkYcnMM/Th82nwtB6nI/AAAAAAAABGo/-tczdgAovrs/s1600/129398472509926268.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="436" src="http://4.bp.blogspot.com/-pibZNkYcnMM/Th82nwtB6nI/AAAAAAAABGo/-tczdgAovrs/s640/129398472509926268.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">The stunning and unquestionably beautiful watermelon radish is my favorite vegetable to carve. They never fail to please with their looks and taste. This rare heirloom variety radish is sweet and crunchy, just what you want for your salad. So before I toss them in a vinaigrette, I just love to show off their color as flowers to you.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-hFGskPLmGNQ/Th9xmJfTPNI/AAAAAAAABG4/pF8JT1VSx2w/s1600/DSC_2778.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/-hFGskPLmGNQ/Th9xmJfTPNI/AAAAAAAABG4/pF8JT1VSx2w/s320/DSC_2778.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"> Had an extra piece to carve so I thought I'd throw in a dragon too.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-kELev6kg-c0/Th9xxEpap_I/AAAAAAAABG8/DVRdlLX-00Y/s1600/DSC_2802.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-kELev6kg-c0/Th9xxEpap_I/AAAAAAAABG8/DVRdlLX-00Y/s320/DSC_2802.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">The carrot is my other favorite because of its vibrant color and is available all year round. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-UDH00OLsLNw/Th828C6MD2I/AAAAAAAABGs/0HybGkMeWk0/s1600/DSC_1224.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-UDH00OLsLNw/Th828C6MD2I/AAAAAAAABGs/0HybGkMeWk0/s640/DSC_1224.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>art is in the kitchenhttp://www.blogger.com/profile/12854285618568304450noreply@blogger.com39tag:blogger.com,1999:blog-2346103307268327398.post-45290915394091146392011-07-12T20:15:00.000-07:002011-07-13T06:46:41.662-07:00Pommes Noisette-Potato Balls Fried in Butter<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-xZXEihm0B6g/Thz4oH5yFNI/AAAAAAAABFI/wScQLhNQAIM/s1600/DSC_2681.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-xZXEihm0B6g/Thz4oH5yFNI/AAAAAAAABFI/wScQLhNQAIM/s640/DSC_2681.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Noisette is French for hazelnut and it refers to this recipe potatoes that have been cut tiny with perfect spherical shape resembling the nut. The balls are then sauteed in butter until well browned. I always wanted to make these but could not find a good utensil to do the job. All the melon ballers I tried did not make perfectly round potatoes. They always come out flat on one side like a dome. I decided to make one myself that can make a perfect potato marbles and I finally got it. I am just happy with the results. To make these, you need some waxy potatoes and make 2 1/2 cm balls and put them in cold water. When you get about 2 cups of the round potatoes, pat them dry and sautee them in about 6 tablespoons of clarified butter in medium heat until golden brown. Then place them in paper towels to absorb excess fat and season them with salt and pepper before serving. They are also commonly used to garnish meat or fish.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-CmJxzwJdK3c/Th0BLupYh-I/AAAAAAAABFM/Uj5CM9g49Yo/s1600/DSC_2630.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://4.bp.blogspot.com/-CmJxzwJdK3c/Th0BLupYh-I/AAAAAAAABFM/Uj5CM9g49Yo/s400/DSC_2630.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-guEWvYQUhxk/Th0Cqn7KdrI/AAAAAAAABFY/ME317nOQ7kY/s1600/DSC_2674.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-guEWvYQUhxk/Th0Cqn7KdrI/AAAAAAAABFY/ME317nOQ7kY/s640/DSC_2674.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">After I made the noisettes I tried my new gadget with another shape. I call it noisette in a cage. Here's how you make it.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-BpiRdzPsNJQ/Th0DO6p6G1I/AAAAAAAABFc/WfuGUvX47fs/s1600/DSC_2663.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-BpiRdzPsNJQ/Th0DO6p6G1I/AAAAAAAABFc/WfuGUvX47fs/s640/DSC_2663.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Start off with a cube and make the ball in the center.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-71H8F5IwVdM/Th0DZrEb84I/AAAAAAAABFg/1PSaG1X39Tw/s1600/DSC_2637.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-71H8F5IwVdM/Th0DZrEb84I/AAAAAAAABFg/1PSaG1X39Tw/s400/DSC_2637.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-xqNCCHo9FhI/Th0DjbMYLfI/AAAAAAAABFk/XBdDJJ3bTww/s1600/DSC_2642.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-xqNCCHo9FhI/Th0DjbMYLfI/AAAAAAAABFk/XBdDJJ3bTww/s400/DSC_2642.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Then make the windows on all sides.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-4Qdkop5ZHdo/Th0Duln_9AI/AAAAAAAABFo/ziqUwjSdKVI/s1600/DSC_2644.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://2.bp.blogspot.com/-4Qdkop5ZHdo/Th0Duln_9AI/AAAAAAAABFo/ziqUwjSdKVI/s400/DSC_2644.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Etch out inner squares until the sphere is visible.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-lVkGJUddRkA/Th0EHWRM9hI/AAAAAAAABFs/n6frBlMaalg/s1600/DSC_2647.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://2.bp.blogspot.com/-lVkGJUddRkA/Th0EHWRM9hI/AAAAAAAABFs/n6frBlMaalg/s400/DSC_2647.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">The ball is big enough not to fall off the windows.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-gGwjBEln6DE/Th0ETXhJqhI/AAAAAAAABFw/Axp_Qbso2xg/s1600/DSC_2653.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://2.bp.blogspot.com/-gGwjBEln6DE/Th0ETXhJqhI/AAAAAAAABFw/Axp_Qbso2xg/s400/DSC_2653.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-osrU0eTSuPM/Th0Ebg8CLqI/AAAAAAAABF0/-wC-fX8vUlg/s1600/DSC_2660.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-osrU0eTSuPM/Th0Ebg8CLqI/AAAAAAAABF0/-wC-fX8vUlg/s400/DSC_2660.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Pat them dry and deep fry them in vegetable oil until slightly brown.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-c3pi8sw7s0M/Th0E-BzlV_I/AAAAAAAABF4/rXOB73dQPZ8/s1600/DSC_2684.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://2.bp.blogspot.com/-c3pi8sw7s0M/Th0E-BzlV_I/AAAAAAAABF4/rXOB73dQPZ8/s400/DSC_2684.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">Have a cage and enjoy!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>art is in the kitchenhttp://www.blogger.com/profile/12854285618568304450noreply@blogger.com57tag:blogger.com,1999:blog-2346103307268327398.post-3983364619619961252011-07-10T06:38:00.000-07:002011-07-10T06:38:31.246-07:00Stop and Admire the Flowers and Eat Them Afterwards - Plain and Stuffed Squash Blossoms<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-XKtpJonkNn4/ThMlM5slUwI/AAAAAAAABD8/h08EsxvLGsI/s1600/DSC_2244.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-XKtpJonkNn4/ThMlM5slUwI/AAAAAAAABD8/h08EsxvLGsI/s640/DSC_2244.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Fiori di zucca repieni is Italian for stuffed squash blossoms. I always look forward to picking the flowers of the zucchini before they wilt or become overgrown fruit. Everybody in the house know that we are having flowers for dinner when the squash patch turn bright yellow in the morning. I carefully select the flowers and snip them off the plant but also leave some to grow a couple of days more to make delicious zucchini carpaccio or frittata. The female flower with the emergent zucchini is great with a combination of cheeses like ricotta and grated pamigiano, including goat cheese mixed with minced garlic and herbs. The male flower I just fry, dredged in seasoned flour and rolled in a slightly beaten egg then dress with aged balsamic vinegar and extra virgin olive oil. Simple but quite delicious I have to say.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-h2OKbYzlEc8/TgoP-bAnGrI/AAAAAAAABDI/Q68FUwRzCic/s1600/DSC_2314.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-h2OKbYzlEc8/TgoP-bAnGrI/AAAAAAAABDI/Q68FUwRzCic/s640/DSC_2314.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">Enjoy!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>art is in the kitchenhttp://www.blogger.com/profile/12854285618568304450noreply@blogger.com12tag:blogger.com,1999:blog-2346103307268327398.post-75326140616575622452011-07-06T08:54:00.000-07:002011-07-06T08:54:24.311-07:00Stuffed Eggplant Again<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-gQi2xOGdaK4/Tgfxqq4qQfI/AAAAAAAABCY/eKukhnCOvD8/s1600/DSC_2293.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-gQi2xOGdaK4/Tgfxqq4qQfI/AAAAAAAABCY/eKukhnCOvD8/s640/DSC_2293.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-f2TPTB7-DBg/ThSAqM--odI/AAAAAAAABE8/GrvjmDAN8hA/s1600/DSC_2259.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-f2TPTB7-DBg/ThSAqM--odI/AAAAAAAABE8/GrvjmDAN8hA/s640/DSC_2259.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">By special request from someone I cannot refuse, I had to make this dish again. I got some long Asian eggplants from the farmer's market and made strips and wove them together for the flat grill and stuffed them with my usual ground chicken with Thai basil. I just love to see my guests beaming with delight. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-B5DLh6qcFZA/Tgfx46nSKNI/AAAAAAAABCc/40O61AMhPxk/s1600/DSC_2276.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://4.bp.blogspot.com/-B5DLh6qcFZA/Tgfx46nSKNI/AAAAAAAABCc/40O61AMhPxk/s400/DSC_2276.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-jvj1Muk5KNQ/ThSCAcP7qrI/AAAAAAAABFE/2hqlELq-8AY/s1600/DSC_2288.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-jvj1Muk5KNQ/ThSCAcP7qrI/AAAAAAAABFE/2hqlELq-8AY/s640/DSC_2288.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Enjoy!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>art is in the kitchenhttp://www.blogger.com/profile/12854285618568304450noreply@blogger.com18tag:blogger.com,1999:blog-2346103307268327398.post-11074174890180788632011-07-04T06:32:00.000-07:002011-07-04T06:32:55.507-07:00Crispy Pineapple Chips and Chewy Sour Cherries<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-XREl1rZpKWQ/TgNw5Yt9r1I/AAAAAAAABAU/gCCl8yRW15I/s1600/DSC_2199.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-XREl1rZpKWQ/TgNw5Yt9r1I/AAAAAAAABAU/gCCl8yRW15I/s640/DSC_2199.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Sometimes one finds too many fruit and vegetables at one time and rather than have them go to waste, dehydration is a tastier option. The concentrated flavor of the fruit is more pronounced at the final tasting. It is rather fun to do despite the long wait but worth all the patience. You can cut the fruit very thinly for shorter drying time and crispier product. You can snack on these for peak energy or incorporate it into your breakfasts,desserts and salads.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-fHtN0bBYf9Y/TgNxM5GmMOI/AAAAAAAABAY/2HcEfTRttYk/s1600/DSC_2096.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-fHtN0bBYf9Y/TgNxM5GmMOI/AAAAAAAABAY/2HcEfTRttYk/s640/DSC_2096.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-FCXQebkICXY/TgNzRM-knZI/AAAAAAAABA0/R66T3W-PPO8/s1600/DSC_2204.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-FCXQebkICXY/TgNzRM-knZI/AAAAAAAABA0/R66T3W-PPO8/s640/DSC_2204.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-zrk4W5VsFbE/TgNzbfRPIlI/AAAAAAAABA4/XQ8TgvpEkMM/s1600/DSC_2205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-zrk4W5VsFbE/TgNzbfRPIlI/AAAAAAAABA4/XQ8TgvpEkMM/s640/DSC_2205.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">You can dress half of an avocado and discover a new flavor.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-mvl4miFKyyw/TgNzuZUR1LI/AAAAAAAABA8/GRBtRwdcAT0/s1600/DSC_2207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-mvl4miFKyyw/TgNzuZUR1LI/AAAAAAAABA8/GRBtRwdcAT0/s400/DSC_2207.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">Enjoy!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>art is in the kitchenhttp://www.blogger.com/profile/12854285618568304450noreply@blogger.com15tag:blogger.com,1999:blog-2346103307268327398.post-9669857595894518862011-06-30T06:53:00.000-07:002011-06-30T06:53:59.756-07:00Cantaloupe and Watermelon Baskets for your Picnic<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-xzP9P43q_IE/Tgtv-kW1akI/AAAAAAAABDs/D3yfJAsrESw/s1600/DSC_2416.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-xzP9P43q_IE/Tgtv-kW1akI/AAAAAAAABDs/D3yfJAsrESw/s640/DSC_2416.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Here are some extra baskets to take with you on your next outdoor lunch. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-XX5VA0pWWuk/TgtwQ_4HgxI/AAAAAAAABDw/uGbPINOM4fs/s1600/129335561579336419.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://3.bp.blogspot.com/-XX5VA0pWWuk/TgtwQ_4HgxI/AAAAAAAABDw/uGbPINOM4fs/s640/129335561579336419.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>art is in the kitchenhttp://www.blogger.com/profile/12854285618568304450noreply@blogger.com21tag:blogger.com,1999:blog-2346103307268327398.post-33478225923252427372011-06-27T06:29:00.000-07:002011-06-27T09:41:25.164-07:00Pesto as Nonna Wants It<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-daHUP7Bs8-M/TgPf9HtiAwI/AAAAAAAABBE/6qXexjNUvZk/s1600/DSC_2221.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-daHUP7Bs8-M/TgPf9HtiAwI/AAAAAAAABBE/6qXexjNUvZk/s640/DSC_2221.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Pesto is derived from the word to pound in Italian but more than that it's really grinding. With a marble mortar and a wooden pestel the coarse salt with the garlic, nuts, and basil leaves are ground and mixed with grated cheese and extra virgin olive oil until everything is reduced to a cream. Of course everybody knows that it is commonly used in pasta but it has many more delicious uses. Minestrone, boiled potatoes, tomatoes and sliced meat to name a few.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-TqSqsQBhelE/TgPgG_2Xk1I/AAAAAAAABBI/SnbywnXjLNs/s1600/DSC_2235.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-TqSqsQBhelE/TgPgG_2Xk1I/AAAAAAAABBI/SnbywnXjLNs/s640/DSC_2235.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">To make one batch pack 2 cups of basil leaves.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/--6lI3uCfu4E/TgPgRzuSJhI/AAAAAAAABBM/d7_a023LdUY/s1600/DSC_1945.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/--6lI3uCfu4E/TgPgRzuSJhI/AAAAAAAABBM/d7_a023LdUY/s640/DSC_1945.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Some coarse salt, 3 cloves of garlic, a handful or more of pignoli and about half a cup of grated parmigiano reggiano.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-3w1DaCNumm0/TgPgvrJCPAI/AAAAAAAABBQ/Z5niMIZvsV8/s1600/DSC_1941.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-3w1DaCNumm0/TgPgvrJCPAI/AAAAAAAABBQ/Z5niMIZvsV8/s640/DSC_1941.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Good extra virgin olive oil.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Q0Aov1s0Nrg/TgPhVLtZftI/AAAAAAAABBY/g4QPbuktRfU/s1600/DSC_2232.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-Q0Aov1s0Nrg/TgPhVLtZftI/AAAAAAAABBY/g4QPbuktRfU/s640/DSC_2232.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">You can put pecorino romano too for the second batch if you want stronger flavor.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-xIsZ_uFmDUc/TgPhvC-zWxI/AAAAAAAABBc/kK7iWIUC3ko/s1600/DSC_2224.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-xIsZ_uFmDUc/TgPhvC-zWxI/AAAAAAAABBc/kK7iWIUC3ko/s640/DSC_2224.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">You can use a processor but that's not the way nonna wants it. A mortar and pestle will work up your appetite and the pesto will taste a lot better.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-DFhj-zmimBw/TgPh7aSqQsI/AAAAAAAABBg/xiQombaLLdc/s1600/DSC_2219.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-DFhj-zmimBw/TgPh7aSqQsI/AAAAAAAABBg/xiQombaLLdc/s640/DSC_2219.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Presto!</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-gxbNal80vNI/TgPiIrvmv6I/AAAAAAAABBk/pTlHf8jP1Rw/s1600/DSC_2226.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-gxbNal80vNI/TgPiIrvmv6I/AAAAAAAABBk/pTlHf8jP1Rw/s640/DSC_2226.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-i-pi62EYTsU/TgPiVDxfNlI/AAAAAAAABBo/C4zFDdKyE3k/s1600/DSC_2231.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-i-pi62EYTsU/TgPiVDxfNlI/AAAAAAAABBo/C4zFDdKyE3k/s640/DSC_2231.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Have a taste and see. You can also toss it in a big bowl of spaghetti al dente and serve in colorful plates.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-s-zkCkrutrM/TgiE2cq39VI/AAAAAAAABC4/SdTNECaSfeg/s1600/DSC_2256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-s-zkCkrutrM/TgiE2cq39VI/AAAAAAAABC4/SdTNECaSfeg/s640/DSC_2256.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>art is in the kitchenhttp://www.blogger.com/profile/12854285618568304450noreply@blogger.com18tag:blogger.com,1999:blog-2346103307268327398.post-32837377638841534962011-06-23T06:09:00.000-07:002011-06-23T06:09:43.971-07:00Yellow Zucchini with Thai Basil Chicken<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-_LtG9YLqrN8/TgJd8C5sNsI/AAAAAAAAA_o/bwIBYUhR3Mg/s1600/DSC_2135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-_LtG9YLqrN8/TgJd8C5sNsI/AAAAAAAAA_o/bwIBYUhR3Mg/s640/DSC_2135.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">The Farmer's market is where you find the freshest and the most colorful produce. I saw these globe zucchini and had to have them if only for their shape and color. I have tested them before in the kitchen with lots of good results. The yellow ones are most fun to work with. Beautiful as they are already, simple lines will do for design. I'll reserve the green squash for something else.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-uCReisgKmEs/TgJeJBSDAeI/AAAAAAAAA_s/EwAnG41qudg/s1600/DSC_2174.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://2.bp.blogspot.com/-uCReisgKmEs/TgJeJBSDAeI/AAAAAAAAA_s/EwAnG41qudg/s400/DSC_2174.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">To begin, hallow out the zucchini as much as you can with a melon baller and make some simple designs on the skin if you wish.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-xnuwa4KKR-E/TgJeaORxeGI/AAAAAAAAA_w/ZVfpG6d0RT0/s1600/DSC_2131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://2.bp.blogspot.com/-xnuwa4KKR-E/TgJeaORxeGI/AAAAAAAAA_w/ZVfpG6d0RT0/s400/DSC_2131.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Then prepare the Thai basil chicken. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">1 sprig of Thai basil,chopped and for garnish</div><div class="separator" style="clear: both; text-align: center;">1 pound of ground chicken</div><div class="separator" style="clear: both; text-align: center;">2 kafir lime leaves chiffonade finely</div><div class="separator" style="clear: both; text-align: center;">4 cloves of garlic minced</div><div class="separator" style="clear: both; text-align: center;">2 shallots minced</div><div class="separator" style="clear: both; text-align: center;">a knob of ginger minced</div><div class="separator" style="clear: both; text-align: center;">2 stalks of lemon grass, tender part minced</div><div class="separator" style="clear: both; text-align: center;">palm sugar and fish sauce to tates</div><div class="separator" style="clear: both; text-align: center;">mild red chili and black pepper to spice it up</div><div class="separator" style="clear: both; text-align: center;">a squeeze of 1 lime</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-bnnExjbk8Zw/TgJelSzw3AI/AAAAAAAAA_0/chCRFH6IXdE/s1600/DSC_2122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://4.bp.blogspot.com/-bnnExjbk8Zw/TgJelSzw3AI/AAAAAAAAA_0/chCRFH6IXdE/s400/DSC_2122.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Sautee the fresh condiments in a little oil first until fragrant and then add chicken to brown slightly.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Sn7EEyX4-ow/TgJeyKrTHmI/AAAAAAAAA_4/6LtzOKJ7h4I/s1600/DSC_2128.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://2.bp.blogspot.com/-Sn7EEyX4-ow/TgJeyKrTHmI/AAAAAAAAA_4/6LtzOKJ7h4I/s400/DSC_2128.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Stuff the zucchini well packed and cook each one in the microwave oven for 2 minutes. I found this method better than steaming or in a conventional oven for it does not leave the squash mushy, overcooked or colorless but perfectly cooked.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-jhwJHl7sQH4/TgJfTHrUnCI/AAAAAAAAA_8/3ZrlDcmKtFM/s1600/DSC_2132.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-jhwJHl7sQH4/TgJfTHrUnCI/AAAAAAAAA_8/3ZrlDcmKtFM/s640/DSC_2132.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Vh80uoPAX1E/TgJfegr-ixI/AAAAAAAABAA/0xQQzqmjYv0/s1600/DSC_2136.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-Vh80uoPAX1E/TgJfegr-ixI/AAAAAAAABAA/0xQQzqmjYv0/s640/DSC_2136.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Garnish with Thai basil and serve.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-IgvpcuVdw0Y/TgJfqWK6CMI/AAAAAAAABAE/GynBXHGcF3A/s1600/DSC_2141.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-IgvpcuVdw0Y/TgJfqWK6CMI/AAAAAAAABAE/GynBXHGcF3A/s640/DSC_2141.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">I made a green one for you too.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-VseajDImrOg/TgKCizsWwBI/AAAAAAAABAQ/wfLI2ZoNQpY/s1600/DSC_2176.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-VseajDImrOg/TgKCizsWwBI/AAAAAAAABAQ/wfLI2ZoNQpY/s640/DSC_2176.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>art is in the kitchenhttp://www.blogger.com/profile/12854285618568304450noreply@blogger.com18tag:blogger.com,1999:blog-2346103307268327398.post-48731222985682826022011-06-20T13:58:00.000-07:002011-06-20T13:58:18.786-07:00Spanish Omelette with a Flair<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ulCPrF7wPi4/Tf-lIaL615I/AAAAAAAAA_E/UZpbORMK01M/s1600/DSC_1986.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-ulCPrF7wPi4/Tf-lIaL615I/AAAAAAAAA_E/UZpbORMK01M/s640/DSC_1986.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Tortilla de patatas is a favorite tapas in Spain and all over. It is made in a variety of ways and they all taste so good. I make it the usual way with just eggs and potatoes but decided to dress it up a little for flair this time. I used 4 yukon gold potatoes and 1 big russet for the wrap. To make this, slice the yukon very thinly and the russet long strips with a mandolin.</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-AHkVIO0xoyI/Tf-lVGk_g-I/AAAAAAAAA_I/fMU3lZEF-tk/s1600/DSC_1978.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://4.bp.blogspot.com/-AHkVIO0xoyI/Tf-lVGk_g-I/AAAAAAAAA_I/fMU3lZEF-tk/s400/DSC_1978.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Sautee the yukon and a small sliced onion in olive until tender, seasoned with salt and pepper. Drained the potatoes well and mix in bowl of 5 beaten eggs. Then pour the mixture into the oiled and lined pan with the russet potatoes. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-j3xEnFiaCc0/Tf-lqJ4GORI/AAAAAAAAA_M/gpiVqbtAG7w/s1600/DSC_1981.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-j3xEnFiaCc0/Tf-lqJ4GORI/AAAAAAAAA_M/gpiVqbtAG7w/s400/DSC_1981.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Cook in medium heat then fold in the hanging slices. Cover with a flat plate and flip the omelette on to the plate and slide it back into the pan to cook the other side. Repeat process to get the desired browning.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-c5gazrUFItI/Tf-mYp9_wfI/AAAAAAAAA_Q/wZLd2729wIY/s1600/DSC_1989.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-c5gazrUFItI/Tf-mYp9_wfI/AAAAAAAAA_Q/wZLd2729wIY/s640/DSC_1989.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Slice and serve or garnish with fancy potato chips.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-bJftIx4Kz8Q/Tf-miz_0uWI/AAAAAAAAA_U/hfyJD_AWRyE/s1600/DSC_1994.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://2.bp.blogspot.com/-bJftIx4Kz8Q/Tf-miz_0uWI/AAAAAAAAA_U/hfyJD_AWRyE/s400/DSC_1994.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>art is in the kitchenhttp://www.blogger.com/profile/12854285618568304450noreply@blogger.com24tag:blogger.com,1999:blog-2346103307268327398.post-66807896570047242952011-06-18T06:56:00.000-07:002011-06-18T06:56:22.189-07:00Croquets Bourbonnais - Crispy Hazelnut and Almond Wafer<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/--BOinngfWVE/TffOjKOqSkI/AAAAAAAAA-U/SP2NEjWuVC4/s1600/DSC_1898.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/--BOinngfWVE/TffOjKOqSkI/AAAAAAAAA-U/SP2NEjWuVC4/s640/DSC_1898.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Croquet s Bourbonnais is a crisp paper-thin wafer cookie named for Quai de Bourbonne which is a favorite spot in Paris. A boulangerie nearby makes this unique brittle like cookie that has really gained popularity for quite some time. They look dark brown and rectangular. A cookie like none other I must say.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Croquets Bourbonnais</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">1/4 pound whole hazelnuts</div><div class="separator" style="clear: both; text-align: center;">1/4 pound whole almonds</div><div class="separator" style="clear: both; text-align: center;">2 1/4 cups dark brown sugar</div><div class="separator" style="clear: both; text-align: center;">2 cups unbleached flour sifted</div><div class="separator" style="clear: both; text-align: center;">3/4 cup egg whites</div><div class="separator" style="clear: both; text-align: center;">1 tablespoon vanilla extract</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">The ingredients are creamed together well, rolled thinly and baked. I have this recipe but did not follow it to the tee. I made some changes according to my personal taste and mode of cooking. I cut the sugar in half and use demerara. Added 2 egg yolks and 3/4 of a stick of butter. I also used almonds without the brown skin. I found this variation really nice and slightly different and better in texture. I always recommend testing things in the kitchen and have better result in the process. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-cZV8kYqrDAE/TffPK1QZSoI/AAAAAAAAA-g/XIIFJKQDswY/s1600/DSC_1896.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-cZV8kYqrDAE/TffPK1QZSoI/AAAAAAAAA-g/XIIFJKQDswY/s640/DSC_1896.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">To make this version, grind the hazelnut and the almonds finely and mix the ingredients to a sticky paste. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-BiFCYf3v3n4/TffPkt7cZPI/AAAAAAAAA-k/XhgXmyVEd9Y/s1600/DSC_1858.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-BiFCYf3v3n4/TffPkt7cZPI/AAAAAAAAA-k/XhgXmyVEd9Y/s400/DSC_1858.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Bg6QU04EPnI/TffPzqJtywI/AAAAAAAAA-o/MSeuVZxcAGg/s1600/DSC_1868.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://3.bp.blogspot.com/-Bg6QU04EPnI/TffPzqJtywI/AAAAAAAAA-o/MSeuVZxcAGg/s400/DSC_1868.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Roll a third of the paste very thinly with the aid of a cling film and a small dowel. At least 1/8 of an inch thin.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-phpMzr3EEGo/TffP-jANP3I/AAAAAAAAA-s/1_bEdVAbOHg/s1600/DSC_1865.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-phpMzr3EEGo/TffP-jANP3I/AAAAAAAAA-s/1_bEdVAbOHg/s400/DSC_1865.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">With the film still on the paste, score lightly 3'' by 4'' rectangles then remove the film and bake in a 350F oven for 10 minutes or untill lightly golden.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-y9zWxIKpQ4E/TffQQ5LYSNI/AAAAAAAAA-w/3yfxVoGt0Cc/s1600/DSC_1886.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://3.bp.blogspot.com/-y9zWxIKpQ4E/TffQQ5LYSNI/AAAAAAAAA-w/3yfxVoGt0Cc/s400/DSC_1886.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Remove the silpat onto your counter to cool then flip it to peel off the silicon mat. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-lI1fihd32cM/TffQd63iXrI/AAAAAAAAA-0/WlvHApgziKU/s1600/DSC_1888.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://3.bp.blogspot.com/-lI1fihd32cM/TffQd63iXrI/AAAAAAAAA-0/WlvHApgziKU/s400/DSC_1888.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-8Nv3WV_o6_A/TffRGp9wp0I/AAAAAAAAA-4/tUBM-EThsYA/s1600/DSC_1889.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://4.bp.blogspot.com/-8Nv3WV_o6_A/TffRGp9wp0I/AAAAAAAAA-4/tUBM-EThsYA/s400/DSC_1889.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Then carefully separate the rectangles carefully and they are ready to enjoy.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-BwiU8nNbZ_g/TffRdEWkcNI/AAAAAAAAA-8/z5_3_MX8z-A/s1600/DSC_1901.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-BwiU8nNbZ_g/TffRdEWkcNI/AAAAAAAAA-8/z5_3_MX8z-A/s640/DSC_1901.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-9RfVKU7DyD4/TffRqYDYRpI/AAAAAAAAA_A/1lvpezgHMco/s1600/DSC_1902.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-9RfVKU7DyD4/TffRqYDYRpI/AAAAAAAAA_A/1lvpezgHMco/s640/DSC_1902.JPG" width="640" /></a>Serve this crispy treat as it is or with your favorite ice cream. </div><div class="separator" style="clear: both; text-align: center;">Enjoy!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>art is in the kitchenhttp://www.blogger.com/profile/12854285618568304450noreply@blogger.com14tag:blogger.com,1999:blog-2346103307268327398.post-21332171606797572402011-06-15T07:18:00.000-07:002011-06-15T07:18:49.139-07:00Cherry Scorpaciatta- Feasting on Cherries in Season<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-rgAYrbG56lI/TfZ2z5X5EDI/AAAAAAAAA9k/JKWI5WoSyDk/s1600/DSC_1833.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-rgAYrbG56lI/TfZ2z5X5EDI/AAAAAAAAA9k/JKWI5WoSyDk/s640/DSC_1833.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">This is a cherry farm that is 10 minutes away from where I live. It's June again and the cherries are ripe for the picking. It has become an annual thing to do in the Summer. It seems like they have ripen sooner this year and they are surprisingly sweet and crunchy despite the rainy Spring. This orchard has 3500 trees with two varieties of cherry namely Bing and Rainer in a 25-acre land. We have so much fun </div><div class="separator" style="clear: both; text-align: center;">going from tree to tree selecting the sweetest cherries. The choice cherries in your bucket are weighed on the way out but the ones in your tummy is on the house. Here are some pictures for you to enjoy. </div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Z66BOzMvXnk/TfZ5VtISdAI/AAAAAAAAA-I/GQiZfd2m8Lk/s1600/DSC_1824.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-Z66BOzMvXnk/TfZ5VtISdAI/AAAAAAAAA-I/GQiZfd2m8Lk/s640/DSC_1824.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">These are ready to be made into juice, jam or pie as we always enjoy them.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-mALhPrt5nWY/TfZ5oLVYpoI/AAAAAAAAA-M/TWZqIjN43UU/s1600/DSC_1853.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-mALhPrt5nWY/TfZ5oLVYpoI/AAAAAAAAA-M/TWZqIjN43UU/s640/DSC_1853.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>art is in the kitchenhttp://www.blogger.com/profile/12854285618568304450noreply@blogger.com22tag:blogger.com,1999:blog-2346103307268327398.post-2045053595509043792011-06-13T06:04:00.000-07:002011-06-13T06:04:32.927-07:00Artichoke Filled Bread<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/--jK83_bvMnA/TfAaw57UNXI/AAAAAAAAA8o/FdSIYrnZNqY/s1600/DSC_1822.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/--jK83_bvMnA/TfAaw57UNXI/AAAAAAAAA8o/FdSIYrnZNqY/s640/DSC_1822.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">I made this bread with the "cupbread dough" and stuffed it with artichoke hearts marinated in olive oil, garlic and herbs. Like pizza, it makes such a hearty and tasty meal. You can use your favorite bread dough to make this loaf if you wish.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"> Divide the dough into equal parts after it has risen and stuff them with the artichoke. Brush them with the olive oil marinade and arrange in the pan.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-KIqSHMOXXhE/TfAbXvnwljI/AAAAAAAAA8w/rGra7P_u5Xc/s1600/DSC_1803.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://3.bp.blogspot.com/-KIqSHMOXXhE/TfAbXvnwljI/AAAAAAAAA8w/rGra7P_u5Xc/s400/DSC_1803.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-3XTLykcEt_A/TfAcHt-Ln8I/AAAAAAAAA84/Nr6surHqweE/s1600/DSC_1806.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://4.bp.blogspot.com/-3XTLykcEt_A/TfAcHt-Ln8I/AAAAAAAAA84/Nr6surHqweE/s400/DSC_1806.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-gKfuVSpwHI4/TfAcTWOJXsI/AAAAAAAAA88/JDC4ZLzW_Iw/s1600/DSC_1807.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://4.bp.blogspot.com/-gKfuVSpwHI4/TfAcTWOJXsI/AAAAAAAAA88/JDC4ZLzW_Iw/s400/DSC_1807.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-6m1CBaKfpNk/TfAcjg-rpAI/AAAAAAAAA9A/Ze1hEJ8w7bc/s1600/DSC_1813.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://3.bp.blogspot.com/-6m1CBaKfpNk/TfAcjg-rpAI/AAAAAAAAA9A/Ze1hEJ8w7bc/s400/DSC_1813.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Allow to rise for at least an hour and brush top with egg wash before baking in a 350F oven until golden.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/--jK83_bvMnA/TfAaw57UNXI/AAAAAAAAA8o/FdSIYrnZNqY/s1600/DSC_1822.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/--jK83_bvMnA/TfAaw57UNXI/AAAAAAAAA8o/FdSIYrnZNqY/s640/DSC_1822.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Ed0Fp5gc0Vg/TfAdFKU0ZhI/AAAAAAAAA9E/fbDPD0dZGj4/s1600/DSC_1818.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-Ed0Fp5gc0Vg/TfAdFKU0ZhI/AAAAAAAAA9E/fbDPD0dZGj4/s400/DSC_1818.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">Pull apart a piece and enjoy!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>art is in the kitchenhttp://www.blogger.com/profile/12854285618568304450noreply@blogger.com22tag:blogger.com,1999:blog-2346103307268327398.post-75936086323829170442011-06-09T07:04:00.000-07:002011-06-09T07:04:26.231-07:00Watermelon in Bloom<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-fDfAFU3CO1I/Teg3mV7ApSI/AAAAAAAAA7Q/2uoEQIwTLdg/s1600/DSC_1731.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-fDfAFU3CO1I/Teg3mV7ApSI/AAAAAAAAA7Q/2uoEQIwTLdg/s640/DSC_1731.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-9A2EJCLJFHQ/Teg8I739W-I/AAAAAAAAA7k/B-AQIkOCqFk/s1600/DSC_1677.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-9A2EJCLJFHQ/Teg8I739W-I/AAAAAAAAA7k/B-AQIkOCqFk/s640/DSC_1677.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">The watermelon is a favorite Summer fruit to eat and also a beautiful centerpiece for your table. I just carved one for you. </div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-fh6yk7pbJXc/Teg4xKLLQvI/AAAAAAAAA7c/CETgdlPAJlM/s1600/DSC_1675.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://3.bp.blogspot.com/-fh6yk7pbJXc/Teg4xKLLQvI/AAAAAAAAA7c/CETgdlPAJlM/s400/DSC_1675.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-8y0YuYL_nlY/Teg5PRtQieI/AAAAAAAAA7g/42PGAlDWD7w/s1600/DSC_1718.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-8y0YuYL_nlY/Teg5PRtQieI/AAAAAAAAA7g/42PGAlDWD7w/s640/DSC_1718.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Enjoy!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>art is in the kitchenhttp://www.blogger.com/profile/12854285618568304450noreply@blogger.com24tag:blogger.com,1999:blog-2346103307268327398.post-65621421647761423352011-06-06T14:12:00.000-07:002011-06-06T14:12:06.689-07:00Cupbread from Madrid<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-olFSD_3vLng/TemOkUSQlVI/AAAAAAAAA8M/YB_dK-Q4Vww/s1600/DSC_1773.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-olFSD_3vLng/TemOkUSQlVI/AAAAAAAAA8M/YB_dK-Q4Vww/s640/DSC_1773.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-OQ7OloQZD-k/TemPHogGkNI/AAAAAAAAA8Q/T5qNQI3R2oU/s1600/DSC_1758.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-OQ7OloQZD-k/TemPHogGkNI/AAAAAAAAA8Q/T5qNQI3R2oU/s640/DSC_1758.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Olga my friend from from Madrid gave me this idea making bread in a cupcake mould. She calls it cupbread. I have always wanted to make bread like her but did not dare to until now. You see, I consider her the best baker of Madrid if not of Spain! I hope she likes my cupbread. See for yourself at <a href="http://cocinandoconkisa.blogspot.com/">Cocinando con Kisa</a>. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Cupbread with Poppy Seeds</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">325g of bread flour</div><div class="separator" style="clear: both; text-align: center;">1 egg</div><div class="separator" style="clear: both; text-align: center;">130g of lukewarm water</div><div class="separator" style="clear: both; text-align: center;">8g of salt</div><div class="separator" style="clear: both; text-align: center;">10g of sugar</div><div class="separator" style="clear: both; text-align: center;">25g of olive oil</div><div class="separator" style="clear: both; text-align: center;">15g of fresh yeast</div><div class="separator" style="clear: both; text-align: center;">olive oil for brushing and some poppy seeds</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">The recipe above I actually did not follow down to a tee because I did not have fresh yeast so the luke warm water I use for a packet of dry yeast instead. Kneaded everything together for 5 minutes and let the dough rise for an hour or until double in size.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-QdVAyIcVnoM/TemCjoh_qqI/AAAAAAAAA7s/W2dayd6Jo_0/s1600/DSC_1741.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://2.bp.blogspot.com/-QdVAyIcVnoM/TemCjoh_qqI/AAAAAAAAA7s/W2dayd6Jo_0/s400/DSC_1741.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-OkDUXf30R8I/TemCwiTJxRI/AAAAAAAAA7w/PfISZnjg1cU/s1600/DSC_1744.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://4.bp.blogspot.com/-OkDUXf30R8I/TemCwiTJxRI/AAAAAAAAA7w/PfISZnjg1cU/s400/DSC_1744.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Spread the dough into a rectangle and cut into strips that are slightly tapered at the end.</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-1RHjtU6O2VQ/TemC9U3H2pI/AAAAAAAAA70/kYRobNFW2ns/s1600/DSC_1746.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-1RHjtU6O2VQ/TemC9U3H2pI/AAAAAAAAA70/kYRobNFW2ns/s400/DSC_1746.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Brush strips with olive oil, sprinkle poppy seeds and roll to a cone. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Kbn6jLAxl84/TemDL3v1dkI/AAAAAAAAA74/UHh46dtwCDs/s1600/DSC_1748.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://3.bp.blogspot.com/-Kbn6jLAxl84/TemDL3v1dkI/AAAAAAAAA74/UHh46dtwCDs/s400/DSC_1748.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Put in muffin pan and let rise for an hour in a warm place and then bake in a 350F oven for 18 to 20 minutes.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-SuC5IkKMKPg/TemXgZl-ShI/AAAAAAAAA8Y/4G508DN3JRo/s1600/DSC_1749.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://3.bp.blogspot.com/-SuC5IkKMKPg/TemXgZl-ShI/AAAAAAAAA8Y/4G508DN3JRo/s400/DSC_1749.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-RSOtqP82CZI/TemD0FRP9HI/AAAAAAAAA78/o1ezoNB13cQ/s1600/DSC_1763.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-RSOtqP82CZI/TemD0FRP9HI/AAAAAAAAA78/o1ezoNB13cQ/s640/DSC_1763.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Serve warm if you wish for they are really good with butter.</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-aSNHuvjVq-E/TeqCmJFkbqI/AAAAAAAAA8c/PgKF4E852nI/s1600/DSC_1778.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-aSNHuvjVq-E/TeqCmJFkbqI/AAAAAAAAA8c/PgKF4E852nI/s640/DSC_1778.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Here's a good looking one for you.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-5jHZpa7ITII/TemEWsM9iCI/AAAAAAAAA8E/Eq2gR236KoA/s1600/DSC_1767.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-5jHZpa7ITII/TemEWsM9iCI/AAAAAAAAA8E/Eq2gR236KoA/s640/DSC_1767.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Enjoy!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>art is in the kitchenhttp://www.blogger.com/profile/12854285618568304450noreply@blogger.com31tag:blogger.com,1999:blog-2346103307268327398.post-33801576362822600952011-06-03T20:56:00.000-07:002011-06-04T06:03:34.184-07:00Jurassic Pork<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-n7wt5X_-qEk/Teb7YwlhuSI/AAAAAAAAA6w/Z9TVUDZbTZw/s1600/DSC_1636.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-n7wt5X_-qEk/Teb7YwlhuSI/AAAAAAAAA6w/Z9TVUDZbTZw/s640/DSC_1636.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">The children love dinosaurs particularly the Tyrannosaurus Rex but it was just too big to make so we thought of something else. Something they can eat instead of being eaten themselves by the dinosaur. A Jurassic pork was the ideal side dish to make on a hot day. Here are raw materials we needed.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-mSoLoXW_pxQ/Teb7tNEsr7I/AAAAAAAAA60/3sVf1KwdMiw/s1600/DSC_1649.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://2.bp.blogspot.com/-mSoLoXW_pxQ/Teb7tNEsr7I/AAAAAAAAA60/3sVf1KwdMiw/s400/DSC_1649.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">After an hour of hard work we came up with this pre-historic dish.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Y46PrnLLBII/Teb8jyxc_TI/AAAAAAAAA68/okoJeafd3o8/s1600/DSC_1640.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-Y46PrnLLBII/Teb8jyxc_TI/AAAAAAAAA68/okoJeafd3o8/s640/DSC_1640.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"> That is not a smile, they are tusks!</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-8Ckm9u3mBfc/Teb8ILXZBYI/AAAAAAAAA64/nZ5PaEzwhMk/s1600/DSC_1628.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-8Ckm9u3mBfc/Teb8ILXZBYI/AAAAAAAAA64/nZ5PaEzwhMk/s640/DSC_1628.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Here's a nice close-up. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-yzH31CYXhE0/Teg1yJg3kDI/AAAAAAAAA7M/Y4abECOFDT0/s1600/DSC_1663.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-yzH31CYXhE0/Teg1yJg3kDI/AAAAAAAAA7M/Y4abECOFDT0/s640/DSC_1663.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;">We wanted to show the curly tail so here's the rear view.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">This my other entry for <a href="http://www.blogger.com/lacicinadigianni.blogspot.com/">La mia Cocina contest Preparate con loro</a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-UT9JSpZZMKI/TecFgeq5LOI/AAAAAAAAA7E/gM8f5M3kRWQ/s1600/contest.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-UT9JSpZZMKI/TecFgeq5LOI/AAAAAAAAA7E/gM8f5M3kRWQ/s1600/contest.png" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-RXeoFEUWaKU/Teg1Yfdog0I/AAAAAAAAA7I/A1hl-T_7x60/s1600/DSC_1671.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-RXeoFEUWaKU/Teg1Yfdog0I/AAAAAAAAA7I/A1hl-T_7x60/s640/DSC_1671.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Oink!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>art is in the kitchenhttp://www.blogger.com/profile/12854285618568304450noreply@blogger.com22tag:blogger.com,1999:blog-2346103307268327398.post-67116831496594302522011-06-01T16:25:00.000-07:002011-06-01T17:14:13.328-07:00Pancakes with Fruit Jelly and Chocolate<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-VYxKnCdevwI/Tea4UBXsfCI/AAAAAAAAA6I/SNS-YY-hx2c/s1600/DSC_1602.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-VYxKnCdevwI/Tea4UBXsfCI/AAAAAAAAA6I/SNS-YY-hx2c/s640/DSC_1602.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">This is breakfast I made for the children who love to pour syrup and butter on their pancakes. I thought of a healthier and more colorful way to enjoy them. New design and all fruit and chocolate topping did it. They loved it and forgot the other kind all together. This is how.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-w-60xnFlbsc/Tea4k_4ZRtI/AAAAAAAAA6M/qaUS1r_87hE/s1600/DSC_1599.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://3.bp.blogspot.com/-w-60xnFlbsc/Tea4k_4ZRtI/AAAAAAAAA6M/qaUS1r_87hE/s400/DSC_1599.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Just put your favorite pancake batter in a squeeze bottle and draw your design on a low heat pan. This way you cook the pancake without flipping it over. Transfer it to a flat plate and fill in the windows like a stained glass with your fruit of choice and chocolate.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-EvzobTRKDjs/TebHs3nP23I/AAAAAAAAA6o/Vdpn5Ze7O7U/s1600/DSC_1591.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-EvzobTRKDjs/TebHs3nP23I/AAAAAAAAA6o/Vdpn5Ze7O7U/s400/DSC_1591.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-1QgprSslKtY/TebH9NYMejI/AAAAAAAAA6s/U7HAjkFnZXE/s1600/DSC_1589.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-1QgprSslKtY/TebH9NYMejI/AAAAAAAAA6s/U7HAjkFnZXE/s400/DSC_1589.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Y7bOr6mVmnQ/Tea5Qp0TGaI/AAAAAAAAA6Q/e-YgXUGssFQ/s1600/DSC_1601.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-Y7bOr6mVmnQ/Tea5Qp0TGaI/AAAAAAAAA6Q/e-YgXUGssFQ/s640/DSC_1601.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-4h7D-lC6Obk/Tea7mU5y_AI/AAAAAAAAA6U/zUTkz_XJyb8/s1600/DSC_1614.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://2.bp.blogspot.com/-4h7D-lC6Obk/Tea7mU5y_AI/AAAAAAAAA6U/zUTkz_XJyb8/s400/DSC_1614.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-tO40eERRbYE/Tea76GxybPI/AAAAAAAAA6Y/HSXSP5_-rrg/s1600/DSC_1615.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-tO40eERRbYE/Tea76GxybPI/AAAAAAAAA6Y/HSXSP5_-rrg/s640/DSC_1615.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Enjoy!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">This is an entry for the contest for <a href="http://lacucinadigianni.blogspot.com/">La mia Cucina</a>; <a href="http://lacocinadigianni.blogspot.com/">Preparate per loro.</a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-d6VQ3N-C3oM/Tea-seURmpI/AAAAAAAAA6k/Tbui3QiPWD8/s1600/contest.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-d6VQ3N-C3oM/Tea-seURmpI/AAAAAAAAA6k/Tbui3QiPWD8/s1600/contest.png" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>art is in the kitchenhttp://www.blogger.com/profile/12854285618568304450noreply@blogger.com29tag:blogger.com,1999:blog-2346103307268327398.post-49023626862976822022011-05-30T08:17:00.000-07:002011-05-30T08:17:46.164-07:00Almond Paste Made from Scratch<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-mSUraBxxpH4/TdR5PgChPKI/AAAAAAAAA4A/2qEIulRuuE4/s1600/DSC_1535.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-mSUraBxxpH4/TdR5PgChPKI/AAAAAAAAA4A/2qEIulRuuE4/s640/DSC_1535.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Almond paste bought in stores are either too sweet or too processed with fillers and preservatives, not to mention pricey. Making it at home requires a bit more of elbow grease but it's all worth it in the end. It tastes so much better. After all today, it is a badge of honor to be able to say, one make a culinary delight from scratch. The paste is such an important ingredient for a lot of pastries. Almond cream is made with this delicious paste or the favorite frangipane filling. It is I think the secret to making artisan-quality bakery goods in your own home.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-405j_Q6M7qg/TdLQRqSrvZI/AAAAAAAAA3Y/mkf8ne4_KPU/s1600/DSC_1519.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-405j_Q6M7qg/TdLQRqSrvZI/AAAAAAAAA3Y/mkf8ne4_KPU/s640/DSC_1519.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Start with 2 pounds of raw almonds and pour boiling water into them for at least 5 minutes.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-FypDsNJObkQ/TdLQdjmipFI/AAAAAAAAA3c/2EfOFCjOQAs/s1600/DSC_1517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-FypDsNJObkQ/TdLQdjmipFI/AAAAAAAAA3c/2EfOFCjOQAs/s640/DSC_1517.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">This should soften and loosen the skin and slide off easily when rubbed between your fingers.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-qcmDH4aJ2OU/TdLRFPiK4PI/AAAAAAAAA3k/slKVolvOjXw/s1600/DSC_1522.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-qcmDH4aJ2OU/TdLRFPiK4PI/AAAAAAAAA3k/slKVolvOjXw/s640/DSC_1522.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-M1C8Lp2nVxU/TdR0BD9L1lI/AAAAAAAAA38/afduWAD3YeA/s1600/DSC_1539.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-M1C8Lp2nVxU/TdR0BD9L1lI/AAAAAAAAA38/afduWAD3YeA/s640/DSC_1539.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-qcmDH4aJ2OU/TdLRFPiK4PI/AAAAAAAAA3k/slKVolvOjXw/s1600/DSC_1522.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a>Toast the almonds until completely dry in a 250F oven for less than 10 minutes. Let cool and start grinding. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-rR8se1RFdQk/TdLdPywUdfI/AAAAAAAAA3s/XkPXghBx4k8/s1600/DSC_0084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-rR8se1RFdQk/TdLdPywUdfI/AAAAAAAAA3s/XkPXghBx4k8/s640/DSC_0084.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Very dry almonds will grind very well in a food processor. Repeat the grinding until almost powder. Set aside and make the syrup that will sweeten and bind into a paste. For every cup of almond meal I put 1/4 cup of sugar and a tablespoon of light corn syrup. Heat the sugar mixture about 235F until dissolved without stirring. Then add a drop or two of almond extract to the syrup if you wish. Return the fine almond meal into the processor and grind again incorporating the syrup slowly. Find a grinder that can make peanut butter if your food processor does not grind finely enough.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-7b-ijK3Zy-c/TdLQrAa_8zI/AAAAAAAAA3g/Nn6cVfj8sdQ/s1600/DSC_1529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-7b-ijK3Zy-c/TdLQrAa_8zI/AAAAAAAAA3g/Nn6cVfj8sdQ/s640/DSC_1529.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">It's now ready to use or eat. It will stay firm but malleable at room temperature. This paste is perfect for making marzipan.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-qk9geFGIw4s/TdL6kI2vhSI/AAAAAAAAA3w/rMbunwYYo48/s1600/DSC_1534.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-qk9geFGIw4s/TdL6kI2vhSI/AAAAAAAAA3w/rMbunwYYo48/s640/DSC_1534.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">I took a piece to test and darkened it with a pinch of cocoa powder and pressed it on a mould dusted with powdered sugar. The result was quite satisfactory. Every detail of the mould will come out really fine when the paste is made well, I have to say. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-13FBMIIpOaQ/Td6HIhximWI/AAAAAAAAA50/VRGE6YUY1q0/s1600/DSC_1577.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-13FBMIIpOaQ/Td6HIhximWI/AAAAAAAAA50/VRGE6YUY1q0/s640/DSC_1577.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">I am sure you'll have much fun making this and other recipes with the versatile almond paste.</div><div class="separator" style="clear: both; text-align: center;">Enjoy!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>art is in the kitchenhttp://www.blogger.com/profile/12854285618568304450noreply@blogger.com23tag:blogger.com,1999:blog-2346103307268327398.post-6692451672216822642011-05-26T05:31:00.000-07:002011-05-26T05:39:34.704-07:00Zucchini Glasses for a Vegetarian Table<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-YP3qNqKBglM/TdwB3P4-bzI/AAAAAAAAA5U/QUS97iAU7ag/s1600/DSC_1556.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-YP3qNqKBglM/TdwB3P4-bzI/AAAAAAAAA5U/QUS97iAU7ag/s640/DSC_1556.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">I always pick zucchini when they are small and tender but still find some that got away in my small garden and became giants. They are usually too tough to cook and lacking in flavor. I could not let these good looking veggies go to waste so I got busy carving. This time I made zucchini for your table to use as glasses. I hope you like them.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-KgYV5ZP4u5U/TdwCH3NlERI/AAAAAAAAA5Y/Q3137SnONNo/s1600/129335558164582604.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-KgYV5ZP4u5U/TdwCH3NlERI/AAAAAAAAA5Y/Q3137SnONNo/s640/129335558164582604.jpg" width="434" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-BYXMj6FL7mM/TdwCgdzXlcI/AAAAAAAAA5c/dsq9wIwFkvk/s1600/129398478774028858.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="http://4.bp.blogspot.com/-BYXMj6FL7mM/TdwCgdzXlcI/AAAAAAAAA5c/dsq9wIwFkvk/s640/129398478774028858.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-7KNiIisGtZc/TdwC2v2P-RI/AAAAAAAAA5g/a4uxPHZizck/s1600/129335556086329183.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="436" src="http://1.bp.blogspot.com/-7KNiIisGtZc/TdwC2v2P-RI/AAAAAAAAA5g/a4uxPHZizck/s640/129335556086329183.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-qTiv-3bjvo0/TdwdS5z0LdI/AAAAAAAAA5w/zELQe9w0ba8/s1600/DSC_1570.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-qTiv-3bjvo0/TdwdS5z0LdI/AAAAAAAAA5w/zELQe9w0ba8/s640/DSC_1570.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-1TrtPk_t0gQ/TdwNy3ejYqI/AAAAAAAAA5s/txvONWGyryc/s1600/DSC_1564.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-1TrtPk_t0gQ/TdwNy3ejYqI/AAAAAAAAA5s/txvONWGyryc/s640/DSC_1564.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">Cheers!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>art is in the kitchenhttp://www.blogger.com/profile/12854285618568304450noreply@blogger.com31tag:blogger.com,1999:blog-2346103307268327398.post-63946146300119771632011-05-23T19:00:00.000-07:002011-05-23T19:00:40.838-07:00Kuih Pie Tee - Crispy Little Filled Hats from Malaysia<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-hLghS4NydFA/Tdr4Qv-9nEI/AAAAAAAAA4s/zZ-q_PnWUCs/s1600/DSC_1541.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-hLghS4NydFA/Tdr4Qv-9nEI/AAAAAAAAA4s/zZ-q_PnWUCs/s640/DSC_1541.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">A friend who came from Singapore gave me a metal mold for making these "top hats" as they are called. With it was a recipe of Kuih Pie Tee, served as hor d'oervres, snack or for teatime. I was also told that this is a favorite Malaysian treat. I wanted to try them right away so I made these and saved some for you. They are crispy, delicious and spicy. A chili sauce can be served on the side if the filling is made milder.</div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;">For the hats</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">3/4 cup flour</div><div class="separator" style="clear: both; text-align: center;">1/2 teaspoon rice flour</div><div class="separator" style="clear: both; text-align: center;">1 egg well beaten </div><div class="separator" style="clear: both; text-align: center;">1/2 cup water</div><div class="separator" style="clear: both; text-align: center;">a pinch of salt</div><div class="separator" style="clear: both; text-align: center;">oil for deep frying</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Oe97K3E5ueU/Tdr4fbcp02I/AAAAAAAAA4w/ddrp0chk0Jw/s1600/DSC_1527.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-Oe97K3E5ueU/Tdr4fbcp02I/AAAAAAAAA4w/ddrp0chk0Jw/s640/DSC_1527.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Make a smooth batter with the ingredients. Strain to rid of lumps. The batter should be thick enough to coat the mold. Dip the mold just below the brim and put gently into the hot oil. The batter should start to crisp and loosen a bit. Giggle up and down gently and the hat will slip off the mold. Let cook until slightly golden.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/--D9ZjRw-Uzc/Tdr4vOh4d1I/AAAAAAAAA40/iE5mSlMuoto/s1600/DSC_1511.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/--D9ZjRw-Uzc/Tdr4vOh4d1I/AAAAAAAAA40/iE5mSlMuoto/s640/DSC_1511.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-2HZuY3HmGEA/Tdr49dzCyfI/AAAAAAAAA44/FSKEReKKp7o/s1600/DSC_1555.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-2HZuY3HmGEA/Tdr49dzCyfI/AAAAAAAAA44/FSKEReKKp7o/s640/DSC_1555.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-kEXM7Ls9P6w/Tdr5LtcfjVI/AAAAAAAAA48/Zy86zftszWE/s1600/DSC_1515.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-kEXM7Ls9P6w/Tdr5LtcfjVI/AAAAAAAAA48/Zy86zftszWE/s640/DSC_1515.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Set them on a paper towel straightaway to absorb the extra oil. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-hVN58gfLIQ4/Tdr5xIqhqCI/AAAAAAAAA5A/DaWYnrgHH6k/s1600/DSC_1520.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-hVN58gfLIQ4/Tdr5xIqhqCI/AAAAAAAAA5A/DaWYnrgHH6k/s640/DSC_1520.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-IVlE7qedMew/Tdr58Ej8spI/AAAAAAAAA5E/jC5rYP0xgpM/s1600/DSC_1526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-IVlE7qedMew/Tdr58Ej8spI/AAAAAAAAA5E/jC5rYP0xgpM/s640/DSC_1526.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"> The ingredients for the filling are chopped shrimps, green onions, shredded jicama, shredded carrots and some minced chili. All these are then sauteed with minced garlic until tender. Season with salt and pepper to taste.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-MVr9GaLBkCQ/Tdr6KzCvYpI/AAAAAAAAA5I/E63tSGVwTw8/s1600/DSC_1551.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-MVr9GaLBkCQ/Tdr6KzCvYpI/AAAAAAAAA5I/E63tSGVwTw8/s640/DSC_1551.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Fill the hats and serve.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-hluMxwuDHhg/Tdr6VxBSoGI/AAAAAAAAA5M/0ahNQBT4SB8/s1600/DSC_1540.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-hluMxwuDHhg/Tdr6VxBSoGI/AAAAAAAAA5M/0ahNQBT4SB8/s640/DSC_1540.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">Enjoy!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>art is in the kitchenhttp://www.blogger.com/profile/12854285618568304450noreply@blogger.com18tag:blogger.com,1999:blog-2346103307268327398.post-90615556474038160952011-05-20T17:38:00.000-07:002011-05-20T20:18:00.566-07:00Pistachio Financier<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-xYaIGF3F_yw/TdbvSVV3VaI/AAAAAAAAA4E/mxl_2CvuNkk/s1600/DSC_1505.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-xYaIGF3F_yw/TdbvSVV3VaI/AAAAAAAAA4E/mxl_2CvuNkk/s640/DSC_1505.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Financiers are delicious French tea cakes usually made of almonds. The dainty cakes are known for their beurre noisette and toasted almond flavor. Used to come in gold bar shapes but now they are made in different forms too like small trapezoid shapes, tiny muffin tins and so on. I made these financiers this time with pistachio because I love its distinctive taste with this cake. Shell at least a cup of pistachios for this recipe. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-mayuj6SvGMc/TdbvgVf8dCI/AAAAAAAAA4I/aTyhfx2JJGk/s1600/DSC_1462.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-mayuj6SvGMc/TdbvgVf8dCI/AAAAAAAAA4I/aTyhfx2JJGk/s640/DSC_1462.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Pistachio Financiers</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">2/3 cup of unsalted butter</div><div class="separator" style="clear: both; text-align: center;">1 cup finely ground roasted pistachios</div><div class="separator" style="clear: both; text-align: center;">1/2 or less cup of confectioner's sugar</div><div class="separator" style="clear: both; text-align: center;">1/4 plus 1 tablespoon of all-purpose flour </div><div class="separator" style="clear: both; text-align: center;">3 egg whites</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Wi46O7x5Als/TdbvydzFOPI/AAAAAAAAA4M/dhzXg7SkboA/s1600/DSC_1472.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-Wi46O7x5Als/TdbvydzFOPI/AAAAAAAAA4M/dhzXg7SkboA/s640/DSC_1472.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/--rzKEPNRWaw/Tdbv_j650LI/AAAAAAAAA4Q/Q4Ri_oxaUwE/s1600/DSC_1474.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/--rzKEPNRWaw/Tdbv_j650LI/AAAAAAAAA4Q/Q4Ri_oxaUwE/s640/DSC_1474.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Melt the butter over moderate heat until lightly brown. pour the butter into a small bowl and leave behind any sediment in the pan. Set aside. In the food processor grind the pistachios again with the sugar and flour until powdery. Add egg whites and mix until smooth. Then add the browned butter and blend well. Add a teaspoon of vanilla extract if you wish but I omitted it in this recipe so as not to mask the delicate flavor of the pistachios. Put in the fridge covered to cool for a couple of hours.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-W7IBJ9f6lL4/TdbwPmSVEGI/AAAAAAAAA4U/imM4i3owxeM/s1600/DSC_1480.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-W7IBJ9f6lL4/TdbwPmSVEGI/AAAAAAAAA4U/imM4i3owxeM/s640/DSC_1480.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">When cooled fill the molds with 3/4 of a teaspoon and bake in a preheated 350F oven for at least 15 minutes or until lightly brown. They should come off easily from the trapezoid shaped silicon mold.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-mNluUp_hglw/TdbxKnVFYfI/AAAAAAAAA4Y/J2xRuDgjSAQ/s1600/DSC_1493.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-mNluUp_hglw/TdbxKnVFYfI/AAAAAAAAA4Y/J2xRuDgjSAQ/s640/DSC_1493.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Serve them in any way you like or stack them like gold bars for their name sake.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-cny6k7hw2sM/TdbxUdU8kqI/AAAAAAAAA4c/uKwtR7X-OUY/s1600/DSC_1489.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-cny6k7hw2sM/TdbxUdU8kqI/AAAAAAAAA4c/uKwtR7X-OUY/s640/DSC_1489.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">Enjoy these with a cup of green tea if you wish.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>art is in the kitchenhttp://www.blogger.com/profile/12854285618568304450noreply@blogger.com21tag:blogger.com,1999:blog-2346103307268327398.post-88179949447879340492011-05-18T04:26:00.000-07:002011-05-18T04:26:17.098-07:00Honeydew Melon Jade Carving<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-HdRr22Jr7E4/TdHe1kbTmbI/AAAAAAAAA3I/8V9UoYEpZcM/s1600/DSC_1511.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-HdRr22Jr7E4/TdHe1kbTmbI/AAAAAAAAA3I/8V9UoYEpZcM/s640/DSC_1511.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Honeydew melons these days are so sweet and usually have such beautiful shade of jade. We could not resist eating two but decided to save one for you. I thought of making a vase which I once saw somewhere. The fish is a Chinese symbol of plenty and abundance. I hope you like it. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-kDhbOt1dmUE/TdHXKCjhRNI/AAAAAAAAA3E/Y_GDmopB-KI/s1600/129335558957631223.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-kDhbOt1dmUE/TdHXKCjhRNI/AAAAAAAAA3E/Y_GDmopB-KI/s640/129335558957631223.jpg" width="434" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>art is in the kitchenhttp://www.blogger.com/profile/12854285618568304450noreply@blogger.com18