tag:blogger.com,1999:blog-9458505914487466682024-03-13T12:45:21.123-07:00Barely Kosher.One Jew's quest to become the ultimate mensch in the world of food.holycrackershttp://www.blogger.com/profile/10357878588753921634noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-945850591448746668.post-78412851694607264232011-02-28T17:28:00.000-08:002011-02-28T17:29:10.927-08:00Exotic Eats: Green Curry (Indian)<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-aFn2Kdv1TpA/TWxF1W-wkII/AAAAAAAAApg/_3zSz1lqqqs/s1600/SAM_0186.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://lh6.googleusercontent.com/-aFn2Kdv1TpA/TWxF1W-wkII/AAAAAAAAApg/_3zSz1lqqqs/s400/SAM_0186.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">There's no reason why a Jew shouldn't be good at cooking Indian food. I mean, after all, our ethnicities are very, very similar. We both have lots of doctors and accountants. We're both cheap (or so most of my Indian friends tell me). We both love unleavened bread (Matzo and Chapati). We even have great sauces--tahini and raita. So yes, our ethnicities definitely travel along the same roads...well, except for our actual food.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Indian food is probably my favorite ethnic food out there--exotic spices, incredible flavors and plenty of incredible accompaniments make it an absolute joy to eat. Today's dish--green curry--is truly a superb one. Since I'm not Indian, I had to look elsewhere for a recipe. Enter <a href="http://lisasnumnum.blogspot.com/2011/01/green-chicken-curry.html">NuM NuM</a>, an awesome blog with even better recipes. It had everything I was looking for: mint, cilantro, ginger, and a bevy of spices to go with it. I'll copy/paste the recipe below...I used more Greek yogurt than was advised, and it gave the sauce a creamier texture. Regardless, it was delicious. I served it over rice and with a side of chapati (Naan's lighter, wheatier brother).</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">(Note: </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">For some of the ingredients (like the garam masala), you may have to go to an Indian grocery store. I also usually get my mint from them too, since they sell it in larger quantities than a grocery store)</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><u>Green Chicken Curry</u></b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><span class="Apple-style-span" style="font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; font-weight: normal; line-height: 20px;"></span></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- 1 bunch cilantro leaves, coarsely chopped, 1 1/2 cups<br />
- 1 bunch fresh mint, leaves, coarsely chopped, 1 1/2 cups<br />
- 1 red onion, chopped<br />
- 6 cloves garlic<br />
- 1 1/2-inch piece ginger, peeled and coarsely chopped<br />
- Kosher salt and freshly ground black pepper<br />
- 1/4 cup chicken broth (low sodium), plus 1 1/4 cups<br />
- 2 tablespoons olive oil<br />
- 2 shallots, thinly sliced<br />
- 2 teaspoons ground cumin<br />
- 1 teaspoon ground coriander<br />
- 1 teaspoon garam masala<br />
- 1/2 teaspoon ground turmeric<br />
- 1/4 to 1/2 teaspoon cayenne pepper<br />
- 3 boneless, skinless chicken breasts (1 1/2 lb)<br />
- 1/4 cup Chobani Greek plain fat free yogurt<br />
- Cooked basmati rice or warm naan bread, for serving</span></div><div style="text-align: left;"></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: left;"></div><ol><li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Add the cilantro, mint, red onion, garlic, ginger, and salt, and pepper, to taste, to a food processor or blender. Puree on high until smooth. With the processor running, add about 1/4 cup broth, and blend until the mixture is the consistency of a thick paste, a.k.a. “masala”. Set aside.</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In a large pot or deep skillet heat the olive oil over medium heat until shimmering. Add the shallot and cook, stirring often, until golden brown.</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Add the spices and cook for 30 seconds. Pour the masala mixture into skillet and cook, stirring often until it deepens in color and aroma. You’ll know it’s ready when it looks shiny, little droplets of oil will appear on the surface, and the masala will hold together as a cohesive mass.</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Add the chicken, coating every piece in the masala and stirring often. Continue to cook for 5 minutes, so that the masala really adheres to the chicken. Add about 1 1/4 cups broth, just enough to cover the chicken. Bring to a boil, and then reduce the heat and simmer, uncovered, until the chicken is tender and sauce has thickened slightly, about 20 to 25 minutes.</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Remove the pan from heat and stir in the yogurt. Taste and adjust seasonings, if needed. Transfer the mixture to a serving dish and serve over rice or with warm naan (or chapati) bread.</span></li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-MPUPOHvrxeI/TWxLr31R9PI/AAAAAAAAApo/5RisrcOx_Ys/s1600/SAM_0182.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh5.googleusercontent.com/-MPUPOHvrxeI/TWxLr31R9PI/AAAAAAAAApo/5RisrcOx_Ys/s400/SAM_0182.JPG" width="400" /></a></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><br />
<div style="text-align: left;"></div><div style="text-align: left;"></div><div style="text-align: left;"></div><div style="text-align: left;"></div>holycrackershttp://www.blogger.com/profile/10357878588753921634noreply@blogger.com1tag:blogger.com,1999:blog-945850591448746668.post-46627752022549088742011-02-21T18:28:00.000-08:002011-02-21T22:48:01.415-08:00Mmmm...[Healthy] Eggplant Parm!<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/-ste5EXu_yLk/TWMjU7T6WPI/AAAAAAAAApQ/Yc8bnRJedx0/s1600/SAM_0153.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="http://3.bp.blogspot.com/-ste5EXu_yLk/TWMjU7T6WPI/AAAAAAAAApQ/Yc8bnRJedx0/s400/SAM_0153.JPG" width="400" /></a></div><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I remember the first time I ordered eggplant parmesan in a restaurant. The waiter brought it out, and I was able to look at it in all it's glory--a mound of breaded and fried eggplant, smothered with sauce and topped with a boatload of melted cheese. Believe me, it was love at first bite!</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Eggplant is an incredibly healthy fruit (or is it a vegetable?!)--it's high in fiber, low in calories and is very, very filling. Oh, and did I mention it's delicious? Of course, you can easily discount any sort of nutritional value when you order it in a restaurant--the breading and oil used to fry it adds a ton of calories and fat...things most of us generally tend to frown upon. A few years ago, I set it upon myself to try to "healthify" this dish, and I actually found it to be quite a task. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">First, I began breading the eggplant and baking it...the dish had a wonderful crunch but was also a total mess to make. I always wound up with egg, flour and breadcrumbs all over my fingers, and the process seemed to take forever. Then, I had a brilliant idea--why not get rid of the breadcrumbs altogether? Not only does it result in the elimination of a ton of unnecessary calories, but you also really get to taste the eggplant, not the overpowering flavor of the breadcrumbs. Oh, and by the way--it's super easy to make...any idiot could do it (seriously). So, without further adieu, here's my recipe for <i>broiled</i> eggplant parm:</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><u>Broiled Eggplant Parmesan</u></b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- 2 medium-sized eggplants</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Olive Oil Spray (I use my Misto) or a small amount of olive oil</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Salt</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Pepper</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Fresh Basil Leaves</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Parmesan Cheese</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- 4-6oz sliced fresh mozzarella</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- 1-2C Marinara Sauce (preferably homemade)</span><br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><ol><li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preheat the oven and place it on "Broil"</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cut each eggplant lengthwise into roughly 1/4" pieces</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Line a couple of cookie trays with aluminum foil and place the eggplant on them</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Spray (or brush) the olive oil onto each side of the eggplant slices, and sprinkle with salt and pepper</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Place into the oven. Broil each side for 6-7 minutes, or until the eggplant begins to brown (see picture at the bottom) </span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Once the eggplant is done, set it aside and turn the oven down to 350 </span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Get out a small, glass dish (I usually use one that's 8x8) and line the bottom of the pan with a few spoonfuls of marinara sauce mixed with water...it'll help to avoid any burning</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Before we go on, I should note that if you do not have any homemade marinara sauce, I strongly recommend <i>Newman's Own Marinara...</i>I've used a bunch of jarred sauces and have found this one to be the best...by far.</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Begin layering the eggplant by placing one layer of it, followed by marinara sauce and a dusting of parmesan cheese, and then another layer of eggplant. Keep repeating this until you run out of eggplant.</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Once you run out of eggplant, line the top with fresh basil leaves. Spoon the marinara over the top of that and then finally--place the sliced fresh mozzarella on top</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bake for roughly 30 minutes or until the cheese is bubbly and golden brown. </span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Serve with a small side of pasta (I like mine with garlic and olive oil) and a salad</span></li>
</ol><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-wV3c3qsJRd0/TWManYfVBzI/AAAAAAAAApI/C23lp3G1K1A/s1600/SAM_0151.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="192" src="http://2.bp.blogspot.com/-wV3c3qsJRd0/TWManYfVBzI/AAAAAAAAApI/C23lp3G1K1A/s400/SAM_0151.JPG" style="cursor: move;" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>I'll take that eggplant broiled, never fried! Mmmm...healthiness. </i></td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"></span></span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span>holycrackershttp://www.blogger.com/profile/10357878588753921634noreply@blogger.com1tag:blogger.com,1999:blog-945850591448746668.post-77170719922738712562011-02-19T19:52:00.000-08:002011-02-20T06:33:27.788-08:00Jew Food 101: Challah<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="margin-left: 1em; margin-right: 1em;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-r1pnx2ocLdY/TWCNmNmVO_I/AAAAAAAAAo4/U9NNV_MKCsA/s1600/challah.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-r1pnx2ocLdY/TWCNmNmVO_I/AAAAAAAAAo4/U9NNV_MKCsA/s320/challah.jpg" width="320" /></a></div></div><div style="margin-left: 1em; margin-right: 1em;"></div><div style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bread. There are so, so many different kinds throughout the world! The French have baguettes, the British have biscuits, Indians have naan, Christians have crackers (or "wafers," right?) the Russians have black bread and the Italians have ciabatta (and a billion others). My point is this--bread is a staple food of every culture throughout the world.</span></div><div style="margin-left: 1em; margin-right: 1em; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="margin-left: 1em; margin-right: 1em; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Now, I'm sure you're all thinking I'm about to talk about Matzot, our unleavened bread that's mostly eaten at Passover. Well, listen up goys, I've got some news for you--Passover only lasts a week, not an entire year. Our most well-known bread would have to be <i>challah</i>, a sweet, braided egg bread usually made every Friday night/Saturday for Shabbat. Braiding it can be a bit difficult, but if made correctly, it's delicious. It's also not unusual to see challah with raisins or chocolate chips. They're both great, but I always stick with the original!</span></div><div style="margin-left: 1em; margin-right: 1em; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="margin-left: 1em; margin-right: 1em; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Now, breaking bread is usually one of the first things that follows a service, but happens prior to dinner. The <i>Kiddush</i>, or blessing over the wine is first, and it's then followed by the <i>Ha-motzi</i>, or the blessing over the bread. Here's the Hebrew for it:</span></div><div style="margin-left: 1em; margin-right: 1em; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="margin-left: 1em; margin-right: 1em; text-align: left;"><div class="separator" style="clear: both; text-align: left;"><img alt="Hebrew" src="http://www.jewfaq.org/prayer/barukh_atah.gif" /></div><div class="separator" style="clear: both; text-align: left;"><img alt="Hebrew" src="http://www.jewfaq.org/prayer/hamotzi.gif" /></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Now, I have no idea what that means, but I can read and pronounce every word! Remember it's read from right to left, because we Jews are super-awesome when it comes to archaic languages. What does it mean for you? Well, it simply means that you'll never be as Jewey OR awesome as I am. Be sure to check out an audio version of the prayer at the end of this post! Anyways, here's my favorite recipe for challah--it's simple, easy and delicious:</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><u style="font-weight: bold;">Breach Machine Challah II</u><i> (<a href="http://allrecipes.com/Recipe/Bread-Machine-Challah-II/Detail.aspx">directly from AllRecipes</a>)</i></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ingredients</span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><br />
<div class="ingredients" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- 1 cup warm water</span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- 1/2 cup white sugar</span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- 1 tablespoon honey</span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- 1/2 cup vegetable oil</span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- 2 1/2 teaspoons salt</span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- 2 eggs, room temperature</span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- 4 cups bread flour</span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- 2 1/4 teaspoons bread machine yeast</span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- 1 egg, beaten</span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- 1 tablespoon water</span></li>
</ul></div><div class="directions" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><h3 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Directions</span></h3><ol style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: decimal; margin-bottom: 0px; margin-left: 16px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 16px; padding-right: 0px; padding-top: 0px;"><li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="plaincharacterwrap break" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">Place warm water, sugar, honey, vegetable oil, salt, 2 eggs, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.</span></span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="plaincharacterwrap break" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">After the machine is done, take the dough out, and place it on a very lightly floured board, punch the dough down, and let rest for 5 minutes.</span></span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="plaincharacterwrap break" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">Divide the dough in half. Then divide into 3 equal pieces, roll into ropes about 12 to 14 inches, and braid into a loaf. Do the same with the remaining other half. Gently put the loaves on a greased cookie sheet, mist with water, cover loosely with plastic wrap, and let rise for 1 to 1 1/2 hours in a warm, draft free place, until double in size.</span></span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="plaincharacterwrap break" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">Preheat oven to 350 degrees F (175 degrees C). In a small bowl, beat together 1 egg and 1 tablespoon water.</span></span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="plaincharacterwrap break" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">Brush risen loaves with egg mixture. Bake in preheated oven for about 20 to 25 minutes. If it begins to brown too soon, cover with foil.</span></span></li>
</ol></div></div><br />
<br />
<b><i><span class="Apple-style-span" style="color: red; font-family: Georgia, 'Times New Roman', serif;">OMG! It's some Jew reciting the Ha-motzi!</span></i></b><br />
<embed flashvars="audioUrl=http://www.rodefsholom.org/images/Music/shabbat_cd_1/29motzi_samueladler.mp3" height="27" quality="best" src="http://www.google.com/reader/ui/3523697345-audio-player.swf" type="application/x-shockwave-flash" width="400"></embed>holycrackershttp://www.blogger.com/profile/10357878588753921634noreply@blogger.com0tag:blogger.com,1999:blog-945850591448746668.post-12860087358581039232011-02-10T11:03:00.000-08:002011-02-10T11:03:57.768-08:00In the Kitchen: Utensils<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-N5Vn3PANBW0/TVNU-VbHyOI/AAAAAAAAAoU/Fux-Rbi3ajw/s1600/wood-utensils.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://1.bp.blogspot.com/-N5Vn3PANBW0/TVNU-VbHyOI/AAAAAAAAAoU/Fux-Rbi3ajw/s400/wood-utensils.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Basics, basics, basics. There are some things that <i>everyone</i> should have, especially people who love to cook. This week, I'm taking a look at some of the simplest tools in the kitchen--utensils. Most of them are very, very inexpensive and can be purchased pretty much anywhere, from grocery stores to Walmart. So, without further adieu, my top five must-have kitchen utensils:</span></div><div class="separator" style="clear: both; text-align: left;"></div><ol><li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><i>Wooden Spoons</i></b>: They're a nonstick pan's best friend and can be used for essentially anything. Using metal spoons or a whisk in a nonstick pan can scratch the bottom, turning your $30 skillet into a completely useless item. Wooden spoons, however, don't scratch at all! Whenever I'm sauteing or browning meat, it's the first thing I turn to. Wooden spoons are also useful for the most basic function in the world--mixing. So, are they pricey? Of course not! Dollar stores generally sell them as 4 or 5 for $1. Whenever I have one that gets too worn down, I buy five more!</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> <i style="font-weight: bold;">Whisk</i>: Not much to talk about, but this is great if you ever need to vigorously mix or beat something. Primarily, I use it when baking--beating eggs and whipping the batter together tend to be necessary parts of the baking process. Of course, when add in dry ingredients, I switch over to the wooden spoon, but the whisk is vital for the first part of the recipe.</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i style="font-weight: bold;">Measuring Cups</i>: These aren't really necessary for cooking, but they're a must-have for baking. When you make cookies, muffins, etc., getting the exact measurements of an ingredient is absolutely essential for it to turn out perfectly. The last thing you want is too much flour messing up the chemical reaction of your baking soda and water measurements while the dough is baking.</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i style="font-weight: bold;">Grater</i>: A lot of the recipes I make call for a lot of shredded ingredients. The solution is always pretty simple--get a grater! Vegetables, cheese and even herbs (like ginger and garlic) are all easily converted into thinner, smaller pieces when you grate them. It can also be useful if you need to get the "zest" of a fruit--no need to spend all that money on a zester, a grater should work just fine!</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i style="font-weight: bold;">Spatula</i>: Ah, the last one--the spatula. This one is pretty much good for anything, especially when it comes to dealing with hot, cooked foods. Making a pizza in the oven? The spatula will help you remove it (if not making it on a tray). Pancakes for breakfast? Better use a spatula to flip 'em! Baking cookies...how the hell are you going to get them off the cookie tray?! Yes, that's right...<i>with a spatula.</i><i style="font-weight: bold;"> </i></span></li>
</ol><br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div>holycrackershttp://www.blogger.com/profile/10357878588753921634noreply@blogger.com0tag:blogger.com,1999:blog-945850591448746668.post-55653402855595445252011-02-07T21:14:00.000-08:002011-02-07T21:23:11.723-08:00Super Food for One Awesome Super Bowl!<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_jTytm2AJptc/TVCbr0DqkDI/AAAAAAAAAm4/5LQYJsEzdeA/s1600/Untitled.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230" src="http://2.bp.blogspot.com/_jTytm2AJptc/TVCbr0DqkDI/AAAAAAAAAm4/5LQYJsEzdeA/s400/Untitled.png" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Any given year, one sporting event captivates American households far more than any other showing--the Super Bowl. And hell, it's an awful lot more significant when one of your teams is playing in it. To take that even further--it becomes the ultimate occurrence when the team you happen to root for wins. And so, before anything else, let me simply exclaim: </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><br />
</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>GREEN BAY PACKERS, SUPER BOWL XLV CHAMPIONS. GO PACK GO! </b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><br />
</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Alright, now that we've got that out of the way, let's talk food. This year, we had a nice smorgasbord of food--green and yellow (get it?) fruit, brownies, chili and a few appetizers. I was responsible for the chili and, what was surprisingly the most popular appetizers--roasted garlic with pita bread. The chili was a very hearty, healthy dish loaded with flavor, spice and really fresh ingredients, while the garlic was essentially a really light side dish that could be spread on the pita. So, let's throw out some recipes:</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Roasted Garlic w/ Pita</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><br />
</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- 2 bulbs of garlic</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- 2 tsp. olive oil</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- whole wheat pitas</span></div><div class="separator" style="clear: both; text-align: left;"></div><ol><li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preheat the oven to 400</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">° F</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cut off the top of each bulb so the cloves are exposed and put 1tsp of olive oil on top of each. Let it soak in for 2 minutes</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Line a small, glass dish with tin foil.</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Place the bulbs in the dish/sheet and cover it with foil</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Place in the oven for 35-40 minutes, or until the garlic is slightly browned and some of the cloves are popping out</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Grab a knife, pry out one of the cloves, spread it on the pita and enjoy!</span></li>
</ol><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_jTytm2AJptc/TVCeEqEtFKI/AAAAAAAAAnA/q62dXz9uYmM/s1600/SAM_0144.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_jTytm2AJptc/TVCeEqEtFKI/AAAAAAAAAnA/q62dXz9uYmM/s400/SAM_0144.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Heart-Healthy Turkey Chili</b></span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span><br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- 1-2lbs ground turkey</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- 1 large onion, chopped<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- 4-6 cloves garlic, minced<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- 1t Cumin<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- 3T Chili Powder<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- 1 green bell pepper<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- 1-2 jalapeño peppers (adjust on level of spiciness) <o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- ½t pepper <o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- 1t salt<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- 1 28oz can crushed tomatoes<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- 2t Worcestershire sauce<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- 1 Can Black beans (drained)<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- 1 Can Kidney beans (drained)<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- 8oz frozen corn</span></div><div class="MsoNormal"></div><ol><li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mash together the meat, onions and garlic in a pot and cook on medium-high until cooked through.</span></li>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">
<li>Add in the spices, peppers and a little over half the can of crushed tomatoes. Simmer for one hour.</li>
<li>After the hour is up, add in the beans and corn. Heat through for fifteen minutes.</li>
<li>Serve with sour cream and the sharpest cheddar cheese you can find (I love Cabot's <i>Private Stock</i>)</li>
</span></ol><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<div class="MsoNormal" style="line-height: 200%;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></div>holycrackershttp://www.blogger.com/profile/10357878588753921634noreply@blogger.com0tag:blogger.com,1999:blog-945850591448746668.post-49799581716799886652011-02-05T21:45:00.000-08:002011-02-05T21:45:03.988-08:00A Lesson in Beer (and a Bialy Update)<div style="text-align: center;"><img height="320" src="http://www.dogfish.com/files/imagecache/bottleGridSize/DFH_miles_davis.png" width="97" /></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">So, besides food, one of my other passions would have to be beer. A lot of people see the United States as a bunch of Bud-drinking rednecks, throwing back flavorless beer with reckless abandon. Realistically, though, the United States has essentially surpassed every other country in the world when it comes to beer quality, with Belgium being [arguably] the only exception. Take, for example, the IPA--when the British originally invented it, they used hops as a preservative so the beer would keep on long journeys overseas. If we flash forward to the present day, Americans load their beers with hops so we can experience the incredible flavor and aroma, as well as the bitterness.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Alright, now that I've got the beer background out of the way, it's time for today's lesson: <b><i>Mixing Beer</i></b>. A lot of 'purists' tend to frown on the practice of mixing two microbrews together, but brewers and those in the industry will be sure to tell you otherwise. Mixing brews can result in some of the best combinations available. Take, for instance, the above pictured beer--Dogfish Head's Bitches Brew. It's a combination of an imperial stout stout and an Ethiopian honey beer called 'tej.' I was fortunate to have it on tap when I was in Washington, DC over Thanksgiving and can attest to its awesome-ness.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The most popular beer combo is probably the always famous "Black and Tan," classically composed of Bass Pale Ale and Guinness. Now, for me, I usually like to veer towards the extreme end when it comes to combining brews--earlier this week, I fused a Kriek (a sour cherry ale) with a chocolate stout. I mean, chocolate-covered cherries sound good, right? Well, why not go ahead and make a beer with those flavors? It was delicious. Basically, my point from all of this is simple--be adventurous, and don't be afraid to try new things. Next time you're at a bar with a bunch of taps or a brewpub, ask the bartender to mix beers. If it's a good bar, they'll usually have no problem doing it (of course, they'll charge you for the pricier beer). Experimenting with beer is always a lot of fun, and you'll never know what incredible combinations you can come up with!</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Now, on to a totally different topic. Previous, I wrote about how I was planning on going on a small expedition to the East Side of Madison in a quest to find real bialys. This morning, I got up and drove to the Manna Cafe, a really great breakfast joint that just so happened to have bialys on their menu. I bought half a dozen, and my reaction is somewhat mixed:</span></div><div style="text-align: left;"></div><ul><li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Appearance</i>: Well, they don't really look like bialys. Instead of the traditional dusted-flour top, these had a browned, somewhat-shiny top which wasn't soft at all. The filling was chopped onion and poppyseed, a far cry from the usual small bit of onion paste I've always been used to.</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Taste</i>: After taking my first bite, there was something I hadn't really experienced before when eating a bialy--a crunchy, airy texture. Bialys are supposed to be soft, dense and chewy, but these were airy on top. However, the 'body' of it was quite chewy and the taste was excellent. It may not have looked like one, but the taste was about as close to a real bialy as I was expecting to get. It totally redeemed itself.</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Verdict</i>: Would I make the trip again? Maybe. I'm not sure if it's worth getting up early on the weekend (and fighting a hangover, too) for these. I'm going to try Gotham Bagels next, which is only a few blocks from my apartment. Their bagels are pretty good, but I guess we'll have to see how well their bialys fare!</span></li>
</ul>holycrackershttp://www.blogger.com/profile/10357878588753921634noreply@blogger.com0tag:blogger.com,1999:blog-945850591448746668.post-43411148769658575682011-02-03T18:26:00.000-08:002011-02-04T14:32:35.197-08:00Jew Food 101: Bialys<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_jTytm2AJptc/TUtdWjzQRwI/AAAAAAAAAmg/BVUYIRPtDuU/s1600/20090605-kossarbialys.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/_jTytm2AJptc/TUtdWjzQRwI/AAAAAAAAAmg/BVUYIRPtDuU/s320/20090605-kossarbialys.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>It's a bialy, it's real, and it's from Kossar's. </i></td></tr>
</tbody></table><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">One of the foods that Jews are probably best known for is the bagel. A giant circle of dough with a hole in it, the bagel has become a staple breakfast food for millions of Americans. However, I think most people would be shocked to find out that, for Jews, the bagel is actually <i>not</i> our favorite breakfast food. Go into New York and ask any Jew what their preferable grab-and-go morning meal of choice is, and you're most likely going to get the same answer: <i>a bialy</i>.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">So, just what is a bialy? If you were to shrink the size of a bagel significantly, make it flatter, plug the hole and fill it with a bit of onion, you would have a bialy. There are a lot of imitators out there, mostly consisting of bagel shops placing circular flatbread covered with onions in their shop windows and labeling it as a bialy. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Do not be deceived</i></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. If it doesn't look like the above picture, chances are it's a crappy copycat. The taste is almost impossible to describe, but it's got a wonderfully chewy, flour-dusted texture that makes it sort of incomparable to any other food.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Whenever I'm in New York City (usually quite a few times throughout the year), I always make it a point to make a trip to the Lower East Side and stop at </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.kossarsbialys.com/">Kossar's Bialy's</a></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">, one of the only true bakeries left in the country that knows what a real bialy is. $0.90 will get you one of these delectable treats, and I can assure you that it'll be the best-spent 90 cents of your life. Of course, don't go on Saturday, because as a true Jewish establishment, Kossar's simply </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>doesn't roll on Shabbos</i></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. </span><br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><iframe allowfullscreen="" frameborder="0" height="390" src="http://www.youtube.com/embed/KmULYr1nsZ0" title="YouTube video player" width="480"></iframe></div><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Now, for those of you in the Madison area, rumor has it (from reliable sources) that there's a bakery on the East Side that actually makes real bialys, but only on the weekends. I'll be investigating the Manna Cafe & Bakery this Saturday to see if those rumors are true, and will be sure to report back with whatever I find. Now, here's my message to all you bagel-eating goys that are trying their hardest to emulate my people: <b>EAT A BIALY</b>. It's the first in a long line of steps to becoming a true, stereotypical Jew. </span>holycrackershttp://www.blogger.com/profile/10357878588753921634noreply@blogger.com0tag:blogger.com,1999:blog-945850591448746668.post-59400742909169288742011-02-02T07:08:00.001-08:002011-02-02T10:45:08.000-08:00Easy Apps - Bruschetta<a href="http://2.bp.blogspot.com/_jTytm2AJptc/TUlzg4ZblSI/AAAAAAAAAlw/ZU0yLjseI60/s1600/30195_753279410018_15713108_41680019_8196709_n.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="480" id="BLOGGER_PHOTO_ID_5569109422952387874" src="http://2.bp.blogspot.com/_jTytm2AJptc/TUlzg4ZblSI/AAAAAAAAAlw/ZU0yLjseI60/s640/30195_753279410018_15713108_41680019_8196709_n.jpg" style="display: block; height: 300px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" width="640" /></a><br />
<div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ever go to a potluck dinner and have no idea what to bring? Well, look no further--bruschetta is one of those always-impressive yet surprisingly easy appetizers to make. When made correctly, it will always stand out as one of the most vibrant--and delicious--appetizers at any party. The key to making a great bruschetta is using really, really fresh ingredients - nothing canned and definitely no dried herbs. </span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Whenever I make bruschetta the amount of each ingredient always tends to fluctuate, so most of what you're putting in is going to be until it's to your liking. However, here's a sort of basic recipe/guideline to follow the next time you want to bring a stand-out dish to a party that requires hardly any effort!</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><u>Basic Bruschetta</u></span></b></div><div><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></b></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- 1 pint (16oz) grape tomatoes</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- 3 cloves garlic</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- 2 T Olive Oil (more if needed) </span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Large handful of basil leaves (more if desired)</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- 1 Baguette</span></div><div><ol><li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Finely chop the garlic and basil, set aside</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Chop the tomatoes and place into a large bowl</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mix in the olive oil and herbs</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Chill the mixture until ready to serve</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cut the baguette into 1/4-inch slices, toast, and place a large spoonful of bruschetta on each piece. Enjoy!</span></li>
</ol></div>holycrackershttp://www.blogger.com/profile/10357878588753921634noreply@blogger.com0tag:blogger.com,1999:blog-945850591448746668.post-4650225311725442572011-01-31T12:18:00.000-08:002011-01-31T19:04:11.189-08:00In the Kitchen: Coffee<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_jTytm2AJptc/TUdqk0FEVlI/AAAAAAAAAlk/khKTcunHp78/s1600/IMG_4637.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="http://1.bp.blogspot.com/_jTytm2AJptc/TUdqk0FEVlI/AAAAAAAAAlk/khKTcunHp78/s320/IMG_4637.JPG" alt="" id="BLOGGER_PHOTO_ID_5568536644954642002" border="0" /></a><span style="font-family: georgia;">I probably should be doing work instead of writing this up, but I've got an overwhelming feeling of boredom right now, so why not? I'm going to attempt to turn this into a weekly feature, but think of this as something along the lines of 'kitchen essentials.' Anyways, I thought it would be awesome to write about one of my favorite beverages--coffee.</span><div style="font-family: georgia;"><br /></div><div style="font-family: georgia;">First of all, what's not to love? When waking up in the morning for work or class, nothing is quite as energizing as a strong cup of coffee. That jolt of caffeine always seems to hit the spot and get me out of whatever state of exhaustion I'm in. Brewing a good cup of coffee is easy, and the minimal effort it takes is well worth it. To me, three things are absolutely necessary when we're talking about coffee:</div><div style="font-family: georgia;"><br /></div><div style="font-family: georgia;"><ol><li><i><b>Coffee</b></i> - Alright, let's start with the obvious. Put away your Folgers, Maxwell House, Eight O'Clock...whatever pre-ground nonsense you're buying isn't going to cut it. I suggest taking a trip to your local coffee joint and picking up a bag of whatever roast sounds best. You'll get a couple of benefits from buying local: 1) The quality is going to be significantly higher, since the coffee is either roasted on-site or contracted with someone local, and 2) You're supporting a local small business.</li><li><i><b>Coffee Grinder</b></i> - I alluded to it earlier, but purchasing coffee that's already ground takes a significant toll on the flavor. Buy whole bean...always. Besides, the ground stuff is generally ground too finely to be properly steeped. Coffee grinders range in price from $10 to $300 for a really, really nice burr grinder. I'm not a huge fan of burr grinders because they tend to be noisy and quite messy. I recommend this <a href="http://www.amazon.com/Mr-Coffee-IDS77-Electric-Cleaning/dp/B000BRLXUI/ref=sr_1_1?ie=UTF8&qid=1296490859&sr=8-1#productPromotions">Mr. Coffee grinder</a>. It's cheap ($15), easy to clean and gets the job done. It's got a auto-off feature on it too so you can adjust how finely you want the beans ground. Grinding whole beans on the spot really gives the coffee a much different taste than if you were using pre-ground coffee, and it's a huge improvement.</li><li><i><b>French Press</b> </i> - People who know me really well know that I generally tend to consider the French press the Eighth Wonder of the World. I own a coffeemaker and use it when I've got a lot of people who want coffee, but when I'm making coffee in the morning, I <i>always</i> go with the French press. It's absurdly easy to use--put coffee in the glass chamber, pour hot/boiling water on it, place the top on and let it steep for 5 minutes, and finally--push down the plunger. Really, it's that easy, and the taste represents a huge improvement over anything you could make with an electric coffeemaker. Like grinders, the French press is inexpensive and is essential to a great brew. I use <a href="http://www.amazon.com/Bodum-1548-01US-Brazil-34-Ounce-Coffee/dp/B000KEM4TQ/ref=sr_1_2?ie=UTF8&qid=1296507411&sr=8-2#productPromotions">this one</a> made by Bodum.</li></ol></div>holycrackershttp://www.blogger.com/profile/10357878588753921634noreply@blogger.com0tag:blogger.com,1999:blog-945850591448746668.post-46422971113170634322011-01-30T16:30:00.000-08:002011-02-02T07:22:37.585-08:00Winter Warmer<a href="http://1.bp.blogspot.com/_jTytm2AJptc/TUYEn7CRJYI/AAAAAAAAAlc/FDaHr-YhFpo/s1600/SAM_0132.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5568143073198810498" src="http://1.bp.blogspot.com/_jTytm2AJptc/TUYEn7CRJYI/AAAAAAAAAlc/FDaHr-YhFpo/s320/SAM_0132.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<span style="font-family: georgia;">I had been dying to try my new immersion blender and, with the forecast looking like snow, thought a nice, warm soup would be the perfect dish to combat the icy weather. I've always been a curry fiend, which probably explains why this is one of my favorite recipes! There's always been an odd misconception that curry is spicy, although this idea is, well, wrong. When you go to an Indian restaurant, most of the dishes labeled as "curry" are spicy mainly because of the 'chilli' powder that they use. You can purchase hot curry, but most of them are pretty mild.</span><br />
<br />
<span style="font-family: georgia;">Anyways, back to the dish--Curry Carrot soup. It's really, really easy to make (only 8 ingredients!) and, while it may not look like much, it's loaded with flavor! The soup goes great with a salad and crusty wheat bread. For drink, I paired it with Dark Horse Boffo, an excellent brown ale. The malty nuttiness of the beer was a great complement to the sweetness of the soup. Anyways, here's the recipe for those of you seeking something new and delicious:</span><br />
<br />
<span style="font-family: georgia; font-weight: bold;"><u>Curry Carrot Soup</u></span><br />
<u><span class="Apple-style-span" style="border-collapse: separate; font-family: georgia; font-size: 100%; font-style: normal; font-variant: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></span></u><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="border-collapse: separate; font-family: georgia; font-size: 100%; font-style: normal; font-variant: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span id="internal-source-marker_0.6181181839201599" style="font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br />
- 2 cups chopped onions</span></span><br />
<span class="Apple-style-span" style="border-collapse: separate; font-family: georgia; font-size: 100%; font-style: normal; font-variant: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">- 2 T olive oil</span></span><br />
<span class="Apple-style-span" style="border-collapse: separate; font-family: georgia; font-size: 100%; font-style: normal; font-variant: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">- 2 lbs. carrots chopped coarsely</span></span><br />
<span class="Apple-style-span" style="border-collapse: separate; font-family: georgia; font-size: 100%; font-style: normal; font-variant: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">- 4 cups low-salt fat-free chicken broth</span></span><br />
<span class="Apple-style-span" style="border-collapse: separate; font-family: georgia; font-size: 100%; font-style: normal; font-variant: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">- 1 T chopped fresh ginger</span></span><br />
<span class="Apple-style-span" style="border-collapse: separate; font-family: georgia; font-size: 100%; font-style: normal; font-variant: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">- 1 tsp. curry powder</span></span><br />
<span class="Apple-style-span" style="border-collapse: separate; font-family: georgia; font-size: 100%; font-style: normal; font-variant: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">- ¼ tsp. black pepper</span></span><br />
<span class="Apple-style-span" style="border-collapse: separate; font-family: georgia; font-size: 100%; font-style: normal; font-variant: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">- 1+ cups orange juice</span></span><br />
<span class="Apple-style-span" style="border-collapse: separate; font-family: georgia; font-size: 100%; font-style: normal; font-variant: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">- Sour cream</span></span><br />
<span class="Apple-style-span" style="border-collapse: separate; font-family: georgia; font-size: 100%; font-style: normal; font-variant: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br />
</span><br />
<span class="Apple-style-span" style="border-collapse: separate; font-family: georgia; font-size: 100%; font-style: normal; font-variant: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-weight: bold;">Instructions</span></span><br />
<span class="Apple-style-span" style="border-collapse: separate; font-family: georgia; font-size: 100%; font-style: normal; font-variant: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><span style="font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br />
1. Saute onions in olive oil until glazed and soft <b>(</b></span><span style="font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><b>do not brown</b></span><span style="font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><b>)</b>.</span><span style="font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br />
2. Add all other ingredients </span><span style="font-style: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><b>EXCEPT</b></span><span style="font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> juice; simmer until tender (about 20-25 minutes).</span><span style="font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br />
3. Cool slightly. Put in blender and puree.</span><span style="font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br />
4. Return to pot, stir in orange juice, and simmer until heated through.</span><span style="font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br />
5. Ladle into bowls and garnish with sour cream and more curry, if desired.</span></span></div>holycrackershttp://www.blogger.com/profile/10357878588753921634noreply@blogger.com0tag:blogger.com,1999:blog-945850591448746668.post-55526876549583626872011-01-29T20:41:00.000-08:002011-01-31T10:46:42.875-08:00T is for Tofu.<div style="text-align: left; color: rgb(51, 51, 51);font-family:georgia;"><span class="Apple-style-span">With this being the inaugural post of my blog, I thought I would attempt something especially challenging. I had never worked with tofu before, so I knew this was going to be a [CRAZY] kitchen adventure. And, to make things more difficult, I would be cooking the one cuisine I had never quite mastered--Asian cooking.</span></div><div style="color: rgb(51, 51, 51);font-family:georgia;"><span class="Apple-style-span"><br /></span></div><div style="color: rgb(51, 51, 51);font-family:georgia;"><span class="Apple-style-span">So, the challenge: Panko-crusted orange tofu. Tofu is one of those weird, weird foods--it doesn't really taste like anything, but takes on whatever flavors you cook it with. I bought a block of tofu at the store, pulled it out of the box, and patted it down to drain the excess moisture. Then, I prepared my breading station--flour, egg and panko. I cubed the tofu, rolled it in each mixture, and put it in the oven to bake.</span></div><div style="color: rgb(51, 51, 51);"><span class="Apple-style-span"><br /></span></div><div style="color: rgb(51, 51, 51);font-family:georgia;"><span class="Apple-style-span">While the tofu was baking, I set out to make the sauce--vinegar, sugar, OJ, soy sauce and a heaping spoonful of chili garlic paste for that extra kick. I threw the ingredients in a pan, turned up the heat, and let the sauce simmer, with the hope that it would begin to thicken.</span></div><div style="color: rgb(51, 51, 51);"><span class="Apple-style-span"><br /></span></div><div style="text-align: left; color: rgb(51, 51, 51);"><a href="http://1.bp.blogspot.com/_jTytm2AJptc/TUTx3E-yHHI/AAAAAAAAAkU/IXfldkt4lWk/s1600/SAM_0121.JPG"><span class="Apple-style-span"><img src="http://1.bp.blogspot.com/_jTytm2AJptc/TUTx3E-yHHI/AAAAAAAAAkU/IXfldkt4lWk/s320/SAM_0121.JPG" alt="" id="BLOGGER_PHOTO_ID_5567840967868947570" style="float: left; margin: 0px 10px 10px 0px; cursor: pointer; width: 320px; height: 240px;" border="0" /></span></a></div><div style="color: rgb(51, 51, 51);font-family:georgia;"><span class="Apple-style-span">My gamble paid off...I was totally thrilled to see the bubbling in the pan! With the sauce quickly getting thicker and turning into somewhat of a glaze, and the tofu browning and getting crispy, I felt it was time to advance my plan to the next level. I pulled the tofu out of the oven and dumped it in the pan, stirring the mixture until everything was coated evenly.</span></div><div style="color: rgb(51, 51, 51);"><span class="Apple-style-span"><br /></span></div><div style="color: rgb(51, 51, 51);"><span class="Apple-style-span"><br /></span></div><div style="color: rgb(51, 51, 51);font-family:georgia;"><span class="Apple-style-span">Being the somewhat healthy lunatic that I am, I served it over brown rice. The end result? Success! The tofu was cooked well and had really taken on the flavor of the sauce, which had a nice sweet, orange taste with a strong, spicy kick. I refuse to say I've mastered Asian cooking, but this is certainly a huge step in the right direction. Onward!</span></div><div style="color: rgb(51, 51, 51);"><span class="Apple-style-span"><br /></span></div><div style="color: rgb(51, 51, 51);"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:16px;"><a href="http://3.bp.blogspot.com/_jTytm2AJptc/TUTyfh0SGXI/AAAAAAAAAkc/iJMNcyenTb4/s1600/SAM_0127.JPG"><img src="http://3.bp.blogspot.com/_jTytm2AJptc/TUTyfh0SGXI/AAAAAAAAAkc/iJMNcyenTb4/s400/SAM_0127.JPG" alt="" id="BLOGGER_PHOTO_ID_5567841662804302194" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" border="0" /></a></span></span></div><div style="color: rgb(51, 51, 51);"><span class="Apple-style-span"><br /></span></div><div style="color: rgb(51, 51, 51);"><span class="Apple-style-span"><br /></span></div><div style="color: rgb(51, 51, 51);"><br /></div>holycrackershttp://www.blogger.com/profile/10357878588753921634noreply@blogger.com1