tag:blogger.com,1999:blog-75453933773553517262024-03-05T03:10:58.641-05:00Gathering Around The GrillAndrea Witzel & Kris Schumacherhttp://www.blogger.com/profile/12125709331573406720noreply@blogger.comBlogger233125tag:blogger.com,1999:blog-7545393377355351726.post-63404264416756207872015-06-28T16:35:00.000-04:002015-06-28T16:35:30.385-04:00Our Farewell Post!
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<tr><td class="tr-caption" style="text-align: center;">The first of many treasures from our vegetable patch!</td></tr>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: Calibri; font-size: 14.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Canada Day Weekend 2015</span></b></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">For the fifteenth consecutive
year we celebrated the Canada Day weekend by gathering at the cottage with Tim
and Bev and our husbands.<span style="mso-spacerun: yes;"> </span>We always love
to kick off the summer this way before we go our separate ways until September.<span style="mso-spacerun: yes;"> </span>This year we especially wanted to create a
“Canadian” menu for the benefit of our Polish guest, Michal, who has been here
learning everything about barbecues for the past 2 months.<span style="mso-spacerun: yes;"> </span>Maple syrup, blueberries and Canadian whisky
popped into our minds, and we combined them all in a sweet and rich barbecue
sauce for the ribs that had been smoking slowly on the Broil King Keg all
afternoon.<span style="mso-spacerun: yes;"> </span></span></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span style="mso-spacerun: yes;">There were some lovely vegetables popping up in the garden and we served them along with asparagus and beets from the <a href="http://www.belmontlocalfoodmarket.com/" target="_blank"><span style="color: red;"><b>Belmont Local Food Market</b></span></a>, and fresh garden peas.</span></span></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">We have really enjoyed sharing
our recipes on this weekly blog over the past 5 years, but we are going to be shifting
our focus to finishing off some other cookbook projects and exploring other ways
to share our love of all foods grilled and smoked.<span style="mso-spacerun: yes;"> </span>And for sure we will still enjoy gathering
around the grill! Thanks to all of you who have followed our posts and tried out our recipes. Hope you've had fun too.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Yes there ARE fish in Lake Rosseau!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Michal braved the rain to get to mass on Sunday</td></tr>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: Calibri; font-size: 14.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Smoked Ribs with Maple-Whiskey Blueberry
Sauce</span></b></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">4-6 racks pork back ribs</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHKG_PcgVAS0LNwNfC2sgdRJo5_JsTtP-Xxfvbd3bdYYjfcbDvuzvoMnoYMrMDFH_j8FtDj1yXT5laHlBY8HKNxP9ASkSa5wLjuoBEw5orF2An8tBCY-tgraxxqIPxczD1P-la1HterBaz/s1600/DSC06664.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHKG_PcgVAS0LNwNfC2sgdRJo5_JsTtP-Xxfvbd3bdYYjfcbDvuzvoMnoYMrMDFH_j8FtDj1yXT5laHlBY8HKNxP9ASkSa5wLjuoBEw5orF2An8tBCY-tgraxxqIPxczD1P-la1HterBaz/s400/DSC06664.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place the prepared ribs on a rib rack above the smokey coals for an hour.</td></tr>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">for the rub:</span></b></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">2 tbsp smoked paprika</span></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">3 tbsp brown sugar</span></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1 tsp kosher salt</span></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1 tsp dried thyme</span></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1 tsp dried tarragon</span></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">¼ cup Dijon mustard</span></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Light the Broil King Keg and set
it to a constant temperature of 225</span><span lang="EN-US" style="font-family: Calibri;">°</span><span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">F.<span style="mso-spacerun: yes;"> </span>Scatter some soaked wood chips of your choice
over the coals, and set a diffuser above.<span style="mso-spacerun: yes;">
</span></span></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Remove the membrane from the back
of each rack of ribs.<span style="mso-spacerun: yes;"> </span>Mix all the rub
ingredients together in a small bowl.<span style="mso-spacerun: yes;">
</span>Coat the ribs all over with a thin layer of the mustard, then sprinkle
with the rub.<span style="mso-spacerun: yes;"> </span></span></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Arrange the prepared ribs in a
rib rack and smoke for an hour.<span style="mso-spacerun: yes;"> </span>Move
them to a rib roaster or wrap tightly in foil.<span style="mso-spacerun: yes;">
</span>Place the ribs back on the grill for 2 ½-3 hours.<span style="mso-spacerun: yes;"> </span>Unwrap the ribs, place them directly on the
grids, and baste generously with the Maple-Whiskey Blueberry Sauce for 20 minutes.<span style="mso-spacerun: yes;"> </span>(see recipe below)</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Baste generously with barbecue sauce for the last 20 minutes.</td></tr>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">2 shallots, minced</span></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">4 cups blueberries</span></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1/4 cup rye whiskey</span></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">3 tbsp maple syrup</span></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">2 tbsp balsamic vinegar</span></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1 tbsp Dijon mustard</span></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1 tbsp Worcestershire sauce</span></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1 tbsp lemon juice</span></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">2 tsp srirachi sauce</span></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1 tsp each of kosher salt and
freshly ground black pepper</span></div>
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<br /></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">In a large shallow pan, sauté the
minced shallots. Add the blueberries and simmer, uncovered for 5 minutes. Using
a potato masher, crush the berries into a coarse mash. Add the rest of the
ingredients and bring to a boil. Reduce heat to low and simmer, uncovered for
40-45 minutes, until the sauce has reduced by a third and has thickened. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL2gr7RP245siUwggUvKGF3kq2PuF1cZGESkLxUM5mMgq5srTZZCvivzfZaALBjEU4cA9iPhfQ2eEwWwdnu_SBTgBFWYk8E9XrwFUxi90EJ8QeYSrEEDnyEVUTfe3nrFIbyHrwqXV5Ir-m/s1600/DSC06706.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL2gr7RP245siUwggUvKGF3kq2PuF1cZGESkLxUM5mMgq5srTZZCvivzfZaALBjEU4cA9iPhfQ2eEwWwdnu_SBTgBFWYk8E9XrwFUxi90EJ8QeYSrEEDnyEVUTfe3nrFIbyHrwqXV5Ir-m/s640/DSC06706.JPG" width="640" /></a></div>
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<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: Calibri; font-size: 14.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Baby Beet and Cherry Salad with Fresh Mint</span></b></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">This recipe was inspired during a
recent trip to Portland, Oregon, home to a thriving local food culture. </span></div>
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<br /></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">2 lbs baby beets(4 cups)</span></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">2 lbs cherries, pitted(4 cups)</span></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">5 tbsp balsamic vinegar</span></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1/2 cup fresh mint, chopped</span></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1/2 tsp each of kosher salt and
freshly ground black pepper</span></div>
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</div>
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</div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"> </span><span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Fill a large saucepan with salted
water and bring it to a boil. Add the beets, without removing tops or roots,
and cook for 20 minutes. Remove from heat, drain water and let cool for 20 more
minutes. Peel the beets and cut into quarters. Place in the refrigerator to finish
cooling. In the meantime, remove the pits from the cherries and cut into
quarters. Place cherries and beets into a large salad bowl and toss with
balsamic vinegar, salt, pepper and fresh mint. Serve immediately</span>
</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqgIXFNRrYf4_lOunJkG8UsOMLr7KrcGUlWtfR7dLiGDYbD4KOQHNNIvCc_UXyrr6jIj5bjuGAcMoEugI0-wE0wi2Vv2d4QjCG6Zo86CtjpwF8OxzCB__aWsVjfPMT7Tyi9sDHLJhmdgtD/s1600/DSC06705.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqgIXFNRrYf4_lOunJkG8UsOMLr7KrcGUlWtfR7dLiGDYbD4KOQHNNIvCc_UXyrr6jIj5bjuGAcMoEugI0-wE0wi2Vv2d4QjCG6Zo86CtjpwF8OxzCB__aWsVjfPMT7Tyi9sDHLJhmdgtD/s640/DSC06705.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baby zucchinis are delicious lightly grilled and served with shaved parmesan cheese.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5K1GBSRPWe__OgdlBJZaUWhg-n2y80_cfpEDAO7cXHLSEYWPCETphHQw_bgAVdsbk-jiMIsGgOqmNZx5KArJiz-Loynz1ZeptSKXeA1kHrfg6TJesoBOFuGgN2ty2DCPGH0e7fFyObd-D/s1600/DSC06707.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5K1GBSRPWe__OgdlBJZaUWhg-n2y80_cfpEDAO7cXHLSEYWPCETphHQw_bgAVdsbk-jiMIsGgOqmNZx5KArJiz-Loynz1ZeptSKXeA1kHrfg6TJesoBOFuGgN2ty2DCPGH0e7fFyObd-D/s640/DSC06707.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">No need to add anything to perfectly fresh steamed asparagus.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSWNKIIF51NmVmFux5SRa7j6BomGDTrp4N5xTSFtzt12clwstN8HDiaebykN_W73iyltE-zenUr0MgsgCxVtIhYPd93FeF5PRsHG72o06naJ32zRc7bjZT9m3AYT0NqnSgH8PvLqdCBb6b/s1600/DSC06708.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSWNKIIF51NmVmFux5SRa7j6BomGDTrp4N5xTSFtzt12clwstN8HDiaebykN_W73iyltE-zenUr0MgsgCxVtIhYPd93FeF5PRsHG72o06naJ32zRc7bjZT9m3AYT0NqnSgH8PvLqdCBb6b/s640/DSC06708.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We braised these freshly shelled peas with shallots, lettuce and chicken stock.</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqPekPzrvMnvmDTJog1epwoU7ZehPgfhB7DJ25K-6-TGxbCyvTAwLAGB2Jdkc3PD1L-v0M-yzN7WQT4RM7GufGqAYu5NhONIKhJA2H4LucUDJ3H1nlZojpS2QM7lEu8Wn6DR1ebL5HWD-6/s1600/DSC06710.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqPekPzrvMnvmDTJog1epwoU7ZehPgfhB7DJ25K-6-TGxbCyvTAwLAGB2Jdkc3PD1L-v0M-yzN7WQT4RM7GufGqAYu5NhONIKhJA2H4LucUDJ3H1nlZojpS2QM7lEu8Wn6DR1ebL5HWD-6/s640/DSC06710.JPG" width="640" /></a></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZPHJcatekrCQCQ-qyP2Pd5LcSllR6FnmGYcpV1qy6B9X_XfEohCII9w8ftziW4c35ab6tnSZ8SK3OYZ2zwlcTM86rtqeoyopu1Y79kMS9FLJeR8qVzHQJJK1SSYzdlKSS1SV6-vDqXiyu/s1600/DSC06687.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZPHJcatekrCQCQ-qyP2Pd5LcSllR6FnmGYcpV1qy6B9X_XfEohCII9w8ftziW4c35ab6tnSZ8SK3OYZ2zwlcTM86rtqeoyopu1Y79kMS9FLJeR8qVzHQJJK1SSYzdlKSS1SV6-vDqXiyu/s640/DSC06687.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It wasn't easy keeping Briar, Baldur, Wally and Sophie out of the vegetable garden all weekend!</td></tr>
</tbody></table>
</span></div>
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<br />
Andrea Witzel & Kris Schumacherhttp://www.blogger.com/profile/12125709331573406720noreply@blogger.com0tag:blogger.com,1999:blog-7545393377355351726.post-64099213074890593762015-05-05T11:21:00.001-04:002015-05-05T11:21:58.907-04:00Wild Leeks <style>
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<span lang="EN-US">Baldur and Wally were excited for our first
foraging trip to the woods where we harvested a basket full of fragrant ramps,
or wild leeks while they frolicked.<span style="mso-spacerun: yes;"> </span>It
was so magical to see the forest floor coming alive with wild flowers, and to
hear the busy thrushes and red-winged blackbirds along the river.<span style="mso-spacerun: yes;"> </span></span></div>
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<span lang="EN-US">All weekend long we seasoned our dishes
with the garlicky-oniony flavours:<span style="mso-spacerun: yes;"> </span>from
omelettes, to pasta dishes, and sauces to accompany grilled meat and fish.<span style="mso-spacerun: yes;"> </span>While the raw ramps are very pungent, a quick
grill or sauté mellows the flavours.<span style="mso-spacerun: yes;"> </span></span></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-size: 14.0pt;">Grilled Lamb Sirloins with Wild Leek Chimichurri</span></b></div>
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<span lang="EN-US">4-6 lamb sirloins</span></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US">for
the rub:</span></b></div>
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<span lang="EN-US">1 teaspoon ground coriander</span></div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal">
<span lang="EN-US">1 teaspoon ground cumin</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 teaspoon dried oregano </span></div>
<div class="MsoNormal">
<span lang="EN-US">1 teaspoon kosher salt</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US">for
the Wild Leek Chimichurri</span></b></div>
<div class="MsoNormal">
<span lang="EN-US">10-12 ramps, cleaned </span></div>
<div class="MsoNormal">
<span lang="EN-US">¼ cup fresh parsley leaves</span></div>
<div class="MsoNormal">
<span lang="EN-US">¼ cup fresh mint</span></div>
<div class="MsoNormal">
<span lang="EN-US">zest of 1 lemon</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 tablespoon lemon juice</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 teaspoon balsamic vinegar</span></div>
<div class="MsoNormal">
<span lang="EN-US">¼ cup olive oil</span></div>
<div class="MsoNormal">
<span lang="EN-US">¼ teaspoon red pepper flakes</span></div>
<div class="MsoNormal">
<span lang="EN-US">Kosher salt and freshly ground black
pepper, to taste</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Assemble the rub, and sprinkle it over all
sides of the lamb.<span style="mso-spacerun: yes;"> </span>Let stand at room
temperature for ½ hour before grilling.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Meanwhile, cut the leaves off of the wild
leeks, and discard ½ of them.<span style="mso-spacerun: yes;"> </span>Roughly
chop the white part of the ramps and place them in a blender or food processor
with the remaining leaves, herbs, lemon zest and juice, and vinegar.<span style="mso-spacerun: yes;"> </span>Add the olive oil in a stream while pulsing
the blender.<span style="mso-spacerun: yes;"> </span>Test-add the red pepper
flakes, salt and pepper.<span style="mso-spacerun: yes;"> </span>Cover and let
stand at room temperature.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Preheat the barbecue on MEDIUM HIGH for 10
minutes. <span style="mso-spacerun: yes;"> </span>Reduce the heat to MEDIUM
LOW.<span style="mso-spacerun: yes;"> </span>Holding one of the sirloins with
tongs, run the fatty side of the meat along the hot grills to grease them
well.<span style="mso-spacerun: yes;"> </span>Lay that sirloin and the rest on
the grill on a diagonal.<span style="mso-spacerun: yes;"> </span>Close the lid
and cook for 2 minutes, then flip to the other side on the same diagonal.<span style="mso-spacerun: yes;"> </span>Cook for 2 minutes then flip to the other
side on the opposite diagonal.<span style="mso-spacerun: yes;"> </span>After 2
minutes, turn to the other side on the same diagonal for a final 2 minutes of
cooking time.<span style="mso-spacerun: yes;"> </span>Transfer to a platter or
cutting board and tent with foil for 5 minutes before serving with the
Chimichurri.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjykVdeQiODjcOIHsamu1y7Mm1lso1TFn9T71IdFgwKX8AqyTYfnvpX41dBeSZ60MQxT2LqhIGHATZlIx0w40sYo8r37HJWzi8bsD0T4XvcaqTuBPTV8CxCsjeilfZU21AMDjTBxec3wTMM/s1600/DSC05746.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjykVdeQiODjcOIHsamu1y7Mm1lso1TFn9T71IdFgwKX8AqyTYfnvpX41dBeSZ60MQxT2LqhIGHATZlIx0w40sYo8r37HJWzi8bsD0T4XvcaqTuBPTV8CxCsjeilfZU21AMDjTBxec3wTMM/s640/DSC05746.JPG" height="425" width="640" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
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<br />
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: large;">Grilled Halibut and
Ramps with Jalapeno-lime-ginger Sauce</span><o:p></o:p></b></div>
<div class="MsoNormal">
We modified a sauce recipe from Modern Sauces, Martha
Holmberg(2012) in order to use more of the beautiful ramps that we foraged last
weekend. It was fresh and bright served over the grilled ramps and halibut.<o:p></o:p></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLLx3l9cuaD25cVDslzCUCTitOKlPRMtEcm-LPddXR60gEREcGhZ6HWsn7_oXByO2jvHSLR4X8vFQ7uBxgmuo-82ElcVE3iGwr_Q9ZqIhbeha3_ZCb2L8CilSPxn_e4v_QvFTEMdZ4DAn7/s1600/P1050478.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLLx3l9cuaD25cVDslzCUCTitOKlPRMtEcm-LPddXR60gEREcGhZ6HWsn7_oXByO2jvHSLR4X8vFQ7uBxgmuo-82ElcVE3iGwr_Q9ZqIhbeha3_ZCb2L8CilSPxn_e4v_QvFTEMdZ4DAn7/s1600/P1050478.JPG" height="400" width="240" /></a></div>
<div class="MsoNormal">
2 halibut fillets (1 kg)<br />
<o:p></o:p></div>
<div class="MsoNormal">
large handful ramps, well cleaned and trimmed<o:p></o:p></div>
<div class="MsoNormal">
2 tbsp olive oil<o:p></o:p></div>
<div class="MsoNormal">
coarse salt and freshly ground black pepper<o:p></o:p></div>
<div class="MsoNormal">
zest of 1 lime<br />
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">For the Sauce:<o:p></o:p></b></div>
<div class="MsoNormal">
½ cup lime juice, freshly squeezed<o:p></o:p></div>
<div class="MsoNormal">
¼ wine vinegar<o:p></o:p></div>
<div class="MsoNormal">
2 tbsp minced ramps<o:p></o:p></div>
<div class="MsoNormal">
1 jalapeno pepper, minced<br />
<o:p></o:p></div>
<div class="MsoNormal">
2 tsp fresh ginger, grated<o:p></o:p></div>
<div class="MsoNormal">
6 tbsp butter, very cold, in one piece.<o:p></o:p></div>
<div class="MsoNormal">
Sea salt<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preheat barbecue on HIGH for 5 minutes, then reduce to
MEDIUM.<o:p></o:p></div>
<div class="MsoNormal">
To prepare halibut for grilling by pat it dry with paper
towels, season with salt and freshly ground black pepper and lime zest and
drizzle with olive oil.<span style="mso-spacerun: yes;"> </span>Brush ramps
lightly with oil. Set aside until ready to grill.<o:p></o:p></div>
<div class="MsoNormal">
Place halibut and ramps on well oiled grids over direct heat
and grill for 8-10 minutes. Remove from grids carefully, with a long, wide spatula
and place on a platter. Garnish the halibut with the grilled ramps and drizzle
with Jalapeno-lime-ginger sauce. Serve with extra sauce on the side.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Sauce:<o:p></o:p></b></div>
<div class="MsoNormal">
Combine lime juice, wine vinegar, ramps, jalapeno pepper and
grated ginger in a heavy-bottom sauce pan.<span style="mso-spacerun: yes;">
</span>Bring to a boil and cook, stirring, until reduced by half. This will
take approximately 5 minutes.<o:p></o:p></div>
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The next step is critical to the success of the sauce and
should be done just before the halibut is being served.<span style="mso-spacerun: yes;"> </span>Add the chunk of butter to the reduced sauce
and move it around the pan with a fork or whisk. <span style="mso-spacerun: yes;"> </span>As it start to melt, the sauce will bubble
around the butter and will begin to look creamy. Keep stirring until the butter
is just melted. Remove the pan from the heat and adjust the seasoning to taste,
with sea salt and more lime juice, if desired. <span style="mso-spacerun: yes;"> </span>Serve immediately.<span style="mso-spacerun: yes;"> </span>The sauce was also delicious on the roasted
fingerling potatoes and grilled corn that we prepared to accompany the halibut.</div>
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<br />Andrea Witzel & Kris Schumacherhttp://www.blogger.com/profile/12125709331573406720noreply@blogger.com1tag:blogger.com,1999:blog-7545393377355351726.post-84034700555552045652015-04-27T14:01:00.000-04:002015-04-27T14:01:43.458-04:00Barbecue-roasted Cauliflower and Kale with Bulgur Salad<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
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<br /></div>
We have been keeping our eyes pointed to the forest floor
for the past week, looking for signs of ramps. Over the weekend, we noticed the
ramp shoots poking out of the ground, so we
will be scouring the edges of our secret forest, foraging for ramps for the next
week or 2.<span style="mso-spacerun: yes;"> </span>Wish us luck!! We promise to spend the weekend
creating some delicious sauce recipes to compliment simple grilled dishes for next weeks
blog.<br />
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
In the meantime, here is our final grilled cauliflower recipe.
It is perfect for families , since it is ideal as a main course for
vegetarians, or as a healthy side dish to accompany grilled chicken.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;"><b>Barbecue-roasted Cauliflower and Kale with Bulgur Salad</b></span><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 ½<span style="mso-spacerun: yes;"> </span>cups water<o:p></o:p></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO4gfrXdTArMmZYrHe41NETzJHPVr4tb_rRO599KQrXnFfAuH8yOb-eaHET2mnv2HQiLBr6oMLVsEnNByN7JAfJ_b1c-gLwbS-Va_8v9kgy7Qb3YJWIFxMLsSHn3u1fVt3R-2oXjclvkny/s1600/P1080420.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO4gfrXdTArMmZYrHe41NETzJHPVr4tb_rRO599KQrXnFfAuH8yOb-eaHET2mnv2HQiLBr6oMLVsEnNByN7JAfJ_b1c-gLwbS-Va_8v9kgy7Qb3YJWIFxMLsSHn3u1fVt3R-2oXjclvkny/s1600/P1080420.jpg" height="240" width="320" /></a>pinch of salt and freshly ground black pepper<o:p></o:p></div>
<div class="MsoNormal">
¾ cup coarse wheat bulgur<o:p></o:p></div>
<div class="MsoNormal">
4 tbsp olive oil<o:p></o:p></div>
<div class="MsoNormal">
4 tbsp fresh lime juice<o:p></o:p></div>
<div class="MsoNormal">
½ cup fresh parsley, finely chopped<o:p></o:p></div>
<div class="MsoNormal">
1 tbsp fresh mint, finely chopped<o:p></o:p></div>
<div class="MsoNormal">
4 cups kale leaves, massage, trim spine and chop<o:p></o:p></div>
<div class="MsoNormal">
1 tbsp red curry paste<o:p></o:p></div>
<div class="MsoNormal">
1 small head cauliflower, cut into small florets<o:p></o:p></div>
<div class="MsoNormal">
½ cup red onion, chopped<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Bring water, salt and black pepper to a boil and add bulgur.
Stir, reduce heat to low and cover. Simmer for 15 minutes, until bulgur is
tender. Transfer to a bowl and fluff with a fork. <span style="mso-spacerun: yes;"> </span>Cool. <span style="color: #222222; font-family: Arial; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #222222; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Combine 2 tbsp of the
olive oil and 2 tbsp of the fresh lime juice. <span style="mso-spacerun: yes;"> </span>Add to the cooled bulgur with the chopped
parsley and mint. Toss, cover and refrigerate.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #222222; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Meanwhile, preheat
barbecue on HIGH for 5 minutes and reduce to medium.<span style="mso-spacerun: yes;"> </span>Turn off <span style="mso-spacerun: yes;"> </span>the middle burner. In a large bowl, toss
cauliflower florets and chopped red onion with 1 tbsp olive oil and red curry
paste.<span style="mso-spacerun: yes;"> </span>Spread on a grill tray and place
on the barbecue over the unlit middle burner and grill indirectly for 25-30
minutes, until cauliflower is tender and golden brown.</span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmgpLYxhF_FiR7E2ZLbtL5ojBRNCkgIoCygxQhdYTOjYkvLj-3RupdhiI-T9eoelN6gWKyzT97-knhm7dg5ks_smv8SbmMUFNbPhJJEIRukusel6nSWAfIMOXmApnD9cwNvNjKSySRYqmN/s1600/P1040473.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmgpLYxhF_FiR7E2ZLbtL5ojBRNCkgIoCygxQhdYTOjYkvLj-3RupdhiI-T9eoelN6gWKyzT97-knhm7dg5ks_smv8SbmMUFNbPhJJEIRukusel6nSWAfIMOXmApnD9cwNvNjKSySRYqmN/s1600/P1040473.jpg" height="214" width="320" /></a><span style="color: #222222; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"> </span>Meanwhile, toss chopped kale with 1 tbsp
olive oil and ½ tsp each of salt and ground black pepper.<span style="mso-spacerun: yes;"> </span>Spread out evenly on another grill pan and
place on <span style="mso-spacerun: yes;"> </span>the upper rack of the barbecue
and grill along with the cauliflower for 15 minutes, until the kale is starting
to brown and become crispy.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #222222; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Combine roasted kale and
cauliflower in a large bowl and toss with remaining 2 tbsp of fresh lime juice.
Season to taste with salt and freshly ground black pepper.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #222222; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">To serve: Spread bulgur
salad on a large serving platter and pile high with the roasted cauliflower and
kale.</span><o:p></o:p></div>
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<br />Andrea Witzel & Kris Schumacherhttp://www.blogger.com/profile/12125709331573406720noreply@blogger.com0tag:blogger.com,1999:blog-7545393377355351726.post-50688797085462874512015-04-20T16:46:00.000-04:002015-04-20T16:46:49.915-04:00First Warm Spring Dinner <style>
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The weather last week was spectacular! We enjoyed the week immensely, particularly during our early morning dog walks.....The warm sunshine and blue skies brought the best out of the plant and wild-life in Kitchener-Waterloo. The birds were busy building nests and seeking out mates. There were hawks, geese, ducks, robins, cardinals and bluejays flying all around us. As the week progressed, the snow disappeared, the ground dried up and the trees, grass and flowers started to pop!<br />
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<br />
<br />
We decided to celebrate spring on Friday with cocktails on the patio at Andrea and Teds, and a simple dinner prepared on the barbecue. <br />
While we are patiently waiting for the spring vegetables to appear, we have been using a lot of herbs to brighten up our winter dishes. The sauces for both the Halibut and the cauliflower that we grilled are great examples of how fresh herbs can bring out the best of simple grilled foods.<br />
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<span style="font-size: large;"><br /></span></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: Calibri; font-size: large; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Spicy Halibut with a Cooling Yogurt Herb
Sauce</span></b></div>
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<br /></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">6 halibut fillets</span></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">for the spice rub:</span></b></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">½ teaspoon ground cumin</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRCrMA0P2zo5fTahFjW6IR5Mt9iQU4syVxE-0-01qMhGooXVmrJ8UIhTz_dsik_DMHn95PLvcw0synLwWZAq5tYIM6pyRXHfGBzbvj3yTAq1wKa4KTzWOx7npMnYnemQMlG_nz5Gpn9SMp/s1600/DSC05360.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRCrMA0P2zo5fTahFjW6IR5Mt9iQU4syVxE-0-01qMhGooXVmrJ8UIhTz_dsik_DMHn95PLvcw0synLwWZAq5tYIM6pyRXHfGBzbvj3yTAq1wKa4KTzWOx7npMnYnemQMlG_nz5Gpn9SMp/s1600/DSC05360.jpg" height="320" width="213" /></a><span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">½ teaspoon paprika</span></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">pinch red pepper flakes</span></div>
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pepper</span></div>
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<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Combine all the spice rub
ingredients in a small bowl.<span style="mso-spacerun: yes;"> </span>Sprinkle
them over the fish one hour before cooking.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Preheat the barbecue on MEDIUM
HIGH.<span style="mso-spacerun: yes;"> </span>Clean the grids thoroughly with a
wire grill brush, and coat the grids with plenty of vegetable oil to prevent
sticking.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Reduce the heat to MEDIUM LOW and
place the fish flesh side down on a 45 </span><span lang="EN-US" style="font-family: Calibri;">°</span><span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"> angle.<span style="mso-spacerun: yes;"> </span>Let cook for 2 ½ minutes before flipping over
on the same 45 </span><span lang="EN-US" style="font-family: Calibri;">°</span><span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"> angle.<span style="mso-spacerun: yes;">
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2 ½ minute stretch.<span style="mso-spacerun: yes;"> </span>Transfer to a
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flat spatula between the skin and the flesh and transfer to a plate with a bed
of lightly dressed greens.<span style="mso-spacerun: yes;"> </span>Top with
yogurt sauce, recipe follows.</span></div>
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<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKGKji8pJnt_mzocoy8Lsixjw049wT18TpkiV8q-oWeU7Q1HfLD2yR4rNEZOEW-IR_VSgt_PY88aIkcSnKQjwXbuHwRKWW-srY1v9ZAQS-XiIINXidp3ep34FBcbwSSFj3cohT5lKYf37s/s1600/DSC05351.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKGKji8pJnt_mzocoy8Lsixjw049wT18TpkiV8q-oWeU7Q1HfLD2yR4rNEZOEW-IR_VSgt_PY88aIkcSnKQjwXbuHwRKWW-srY1v9ZAQS-XiIINXidp3ep34FBcbwSSFj3cohT5lKYf37s/s1600/DSC05351.jpg" height="400" width="266" /></a><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: Calibri; font-size: 14.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Cooling Yogurt Herb Sauce</span></b></div>
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<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">¾</span><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: Calibri; font-size: 14.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"> </span></b><span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span style="mso-spacerun: yes;"> </span>cup
low fat greek yogurt</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">2 tablespoons mayonnaise</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">grated zest of one lemon</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1 ½ tablespoons minced red onion</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1 clove garlic, minced</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1 teaspoon Dijon mustard</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">2 tablespoons chopped fresh dill</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">2 tablespoons chopped fresh mint</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">2 tablespoons chopped fresh
parsley</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Combine all the above ingredients
in a small bowl.<span style="mso-spacerun: yes;"> </span>Cover with wrap and let
stand at room temperature for 1 hour while preparing the rest of the dish.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: left;">
<b><span style="background: #D6F3DF; color: #222222; font-family: Arial; font-size: 18.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Roasted
Cauliflower with Sauce Vierge</span></b></div>
<div style="text-align: left;">
<span style="color: #222222; font-family: Arial; font-size: xx-small;"><span style="background-color: #d6f3df;">adapted from Modern Sauces, 2012. Martha Holmberg</span></span></div>
<div style="text-align: left;">
<span style="color: #222222; font-family: Arial; font-size: xx-small;"><span style="background-color: #d6f3df;"><br /></span></span></div>
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This recipe for Roasted Cauliflower may have appeared in our blog before, but it is the sauce that makes it such a special dish. The flavours of all things green: herbs, olives, jalapeno peppers, pickles, lime…..pack a huge punch and raise the bland colour and flavour of cauliflower to new heights! <div>
<br /></div>
<div>
<br /><div style="color: #222222; font-family: Arial; font-size: 11.5pt; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4R_930rVCh20tGnZmpBN-zK78vAwiJQLBYSkCw6VsaRYOfiPQUNj_B-4mW0Onpfjk92i-OqD1CdOMMt1yjfMd1IbNypubhyphenhypheniF8h_dIjO8s1dgoqshC9QAgjcZv11iBCDgW0C8XIvVo5Vl/s1600/P1050418.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4R_930rVCh20tGnZmpBN-zK78vAwiJQLBYSkCw6VsaRYOfiPQUNj_B-4mW0Onpfjk92i-OqD1CdOMMt1yjfMd1IbNypubhyphenhypheniF8h_dIjO8s1dgoqshC9QAgjcZv11iBCDgW0C8XIvVo5Vl/s1600/P1050418.JPG" height="266" width="400" /></a><span style="background-color: #d6f3df; font-size: 11.5pt;">2 large heads cauliflower, cored and cut into
florets</span></div>
<span style="background-attachment: initial; background-clip: initial; background-color: #d6f3df; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222; font-family: Arial; font-size: 11.5pt;"><div style="text-align: left;">
<span style="font-size: 11.5pt;">1/3 cup olive oil<span style="font-size: 11.5pt;">3 sprigs fresh thyme</span></span></div>
</span>
<span style="background-attachment: initial; background-clip: initial; background-color: #d6f3df; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222; font-family: Arial; font-size: 11.5pt;"><div style="text-align: left;">
<span style="font-size: 11.5pt;">salt and freshly ground black pepper</span></div>
</span>
<span style="background-attachment: initial; background-clip: initial; background-color: #d6f3df; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222; font-family: Arial; font-size: 11.5pt;"><div style="text-align: left;">
<span style="font-size: 11.5pt;">1/2 cup </span><b style="font-size: 11.5pt;">Sauce Vierge </b></div>
</span>
<div style="text-align: left;">
<span style="color: #222222; font-family: Arial; font-size: 15.3333330154419px;"><br /></span></div>
<span style="font-family: Cambria; font-size: 12.0pt; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "MS 明朝"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;"><div style="text-align: left;">
<span style="background-color: #d6f3df; color: #222222; font-family: Arial; font-size: 11.5pt;">Preheat barbecue on HIGH for 10 minutes. Reduce heat
to MEDIUM.</span></div>
</span><div style="color: #222222; font-family: Arial; font-size: 11.5pt; text-align: left;">
<span style="background-color: #d6f3df; font-size: 11.5pt;">In a large bowl, toss the cauliflower florets and thyme in olive oil and season with salt and pepper. Spread evenly on a grilling tray
and place on the grids. Roast for 20-30 minutes, until the cauliflower is golden
brown and tender.</span></div>
<div style="text-align: left;">
<span style="color: #222222; font-family: Arial; font-size: 15.3333330154419px;"><br /></span></div>
<div style="text-align: left;">
<br /></div>
<span style="background-attachment: initial; background-clip: initial; background-color: #d6f3df; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222; font-family: Arial; font-size: 11.5pt;"><div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw1SkfiY0f8CsjFJ_8r1o891JUHpu3CYgMc_Yo1SMhv8CNjl0vJP3v3A4KhAshN7k8Mu9Zd9Ln71bACXcSDrEWl5AwqCdvM3fM4zXDteOCrpbmiPGxpdYVooi7ABgvbTTrphmcKvZXttbb/s1600/P1050428.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw1SkfiY0f8CsjFJ_8r1o891JUHpu3CYgMc_Yo1SMhv8CNjl0vJP3v3A4KhAshN7k8Mu9Zd9Ln71bACXcSDrEWl5AwqCdvM3fM4zXDteOCrpbmiPGxpdYVooi7ABgvbTTrphmcKvZXttbb/s1600/P1050428.JPG" height="213" width="320" /></a><span style="font-size: 11.5pt;"> Place in a warmed serving bowl and drizzle generously with
the </span><b style="font-size: 11.5pt;">Sauce Vierge</b><span style="font-size: 11.5pt;">.</span></div>
</span><br />
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<br />
<span style="background: #D6F3DF;">1/3 cup flat leaf parsley, finely chopped</span><br />
<span style="background: #D6F3DF;">1/3 cup fresh basil, finely chopped</span><br />
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<span style="background-attachment: initial; background-clip: initial; background-color: #d6f3df; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222; font-family: Arial; font-size: 11.5pt;">2 tbsp gherkins, finely chopped</span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: #d6f3df; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222; font-family: Arial; font-size: 11.5pt;">1 tbsp shallots, mince</span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: #d6f3df; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222; font-family: Arial; font-size: 11.5pt;">1 tbsp capers, drained, rinsed and coarsely
chopped</span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: #d6f3df; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222; font-family: Arial; font-size: 11.5pt;">1 tsp jalapeno pepper, minced</span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: #d6f3df; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222; font-family: Arial; font-size: 11.5pt;">2 tsp preserved lemon, chopped</span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: #d6f3df; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222; font-family: Arial; font-size: 11.5pt;">1 small clove garlic, minced</span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: #d6f3df; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222; font-family: Arial; font-size: 11.5pt;">3/4 cup extra virgin olive oil</span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: #d6f3df; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222; font-family: Arial; font-size: 11.5pt;">1 tbsp lime juice</span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: #d6f3df; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222; font-family: Arial; font-size: 11.5pt;">Kosher salt and freshly ground black pepper</span><br />
<br />
<span style="background-attachment: initial; background-clip: initial; background-color: #d6f3df; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span style="color: #222222; font-family: Arial;"><span style="font-size: 11.5pt;">In a bowl, toss together the parsley, basil,
olives, gherkins, shallots, capers, jalapeno pepper, preserved lemon and garlic. Stir in the olive oil, then stir in the lime juice. Season
with salt and pepper. This highly savoury sauce should rest for 30 minutes, to
allow the flavours to develop. It is best used within the hour. Store leftover
sauce in the </span><span style="font-size: 15.3333330154419px;">refrigerator</span><span style="font-size: 11.5pt;"> in an air-tight container and use the next day on
pasta or grilled meats.</span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="background-attachment: initial; background-clip: initial; background-color: #d6f3df; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222; font-family: Arial; font-size: 11.5pt;"></span>
</div>
<div style="text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuMNacwEP_tIE41swqDVH4uRojD30oi-nSJocKgRrnSijYdDCd7a-HvwWH6cIKnwTxl0kW6cWed1k6FXCBoai_q9gmwZJvCygyg2DDrYCCt25GljqBt8PEO6xxPPMafs9NZXZBnpKBZpGj/s1600/DSC05329.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuMNacwEP_tIE41swqDVH4uRojD30oi-nSJocKgRrnSijYdDCd7a-HvwWH6cIKnwTxl0kW6cWed1k6FXCBoai_q9gmwZJvCygyg2DDrYCCt25GljqBt8PEO6xxPPMafs9NZXZBnpKBZpGj/s1600/DSC05329.JPG" height="426" width="640" /></a></div>
<div class="MsoNormal">
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</div>
Andrea Witzel & Kris Schumacherhttp://www.blogger.com/profile/12125709331573406720noreply@blogger.com0tag:blogger.com,1999:blog-7545393377355351726.post-37996268947764509522015-04-13T12:37:00.001-04:002015-04-13T12:37:07.439-04:00Dry-brined and Smoked Turkey<div class="MsoNormal">
Our motto frequently bears repeating – <i style="mso-bidi-font-style: normal;"><span style="font-size: 14.0pt;">When cooking for a crowd,</span></i> <i style="mso-bidi-font-style: normal;"><span style="font-size: 14.0pt;">prepare in
advance and stick to your specialties for the main course.</span></i> This
smoked, dry-brined turkey is ideal for this.<span style="mso-spacerun: yes;">
</span>It was the perfect centerpiece for a large family gathering last weekend. Don’t save turkey for special occasions such as Thanksgiving!</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrwc02_40ANapcRLWi4GVmWsGFU9gN23nrnQ2gg7xeEE6Fc5bc8t0iBXBSjC9IWG7ugJUb5TwcfZ2FqQncWp6sPcr83CHx2RgUY_tFiUnazj5xcrcQJsLsFEadq1xkVTDhnvZoKr5Dg__c/s1600/P1080349.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrwc02_40ANapcRLWi4GVmWsGFU9gN23nrnQ2gg7xeEE6Fc5bc8t0iBXBSjC9IWG7ugJUb5TwcfZ2FqQncWp6sPcr83CHx2RgUY_tFiUnazj5xcrcQJsLsFEadq1xkVTDhnvZoKr5Dg__c/s1600/P1080349.jpg" height="355" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">HAPPY 60th BIRTHDAY HAL!</td></tr>
</tbody></table>
<br />
<div class="MsoNormal">
<span style="font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: large;">DRY BRINED SMOKED TURKEY<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjesbrO92e-KoflvcHX_4tz8w4fslC0SOCLPWZJ5Mu3tMSMwpzxy4JZwMEN3v-QVDCa4fDb3WmobpO86nL-P9fWFtvCnhD3myp6vzzJI0VCT7Ocd9kA57JdJIFTMPr6qFt6qVnUyrY1MSV9/s1600/P1080297.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjesbrO92e-KoflvcHX_4tz8w4fslC0SOCLPWZJ5Mu3tMSMwpzxy4JZwMEN3v-QVDCa4fDb3WmobpO86nL-P9fWFtvCnhD3myp6vzzJI0VCT7Ocd9kA57JdJIFTMPr6qFt6qVnUyrY1MSV9/s1600/P1080297.jpg" height="272" width="320" /></a>The dry brining process requires preparing the bird 3 days
in advance of putting it on the smoker.<span style="mso-spacerun: yes;">
</span>This step will take 10 minutes max. Then pop it in the refrigerator and
forget about it for 3 days.<span style="mso-spacerun: yes;"> </span>If you love
juicy, flavour-rich turkey, this is the recipe for you!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
15 lb fresh turkey<o:p></o:p></div>
<div class="MsoNormal">
3 tablespoons coarse salt<o:p></o:p></div>
<div class="MsoNormal">
1 tsp herbes de provence<o:p></o:p></div>
<div class="MsoNormal">
1 tsp lemon zest<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Begin 3 days before
cooking:<o:p></o:p></b></div>
<div class="MsoNormal">
Prepare the turkey by removing the neck and gizzards, wash
it inside and out and pat dry.<o:p></o:p></div>
<div class="MsoNormal">
Combine the coarse salt, herbes de provence and lemon zest
in a bowl. This mixture will be sprinkled on the turkey, inside and out,
concentrating on rubbing it into the breasts, thighs and legs. Place the turkey
into a thick sealable plastic bag,<span style="mso-spacerun: yes;">
</span>squeeze out the air and close. If you can not find a sealable bag, do
the best that you can to wrap it so that it doesn’t leak all over the
refrigerator- possibly placing the wrapped turkey inside a stock pot or
roasting pan. Chill in the refrigerator for 3 days.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_6l-esqcfOd_dr0K-DFX_Y5_XvUjBG4aKbNbwyH7bSkrMiZLODvFqzp4Lt1LqhVFdVQUeFfqWT6eorAtJEyxiJZyXLQDW36e9u3mc1mN82NzFUMGZQvqaBvxc5iUFFXhnSdhkZBz1maDg/s1600/P1080383.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_6l-esqcfOd_dr0K-DFX_Y5_XvUjBG4aKbNbwyH7bSkrMiZLODvFqzp4Lt1LqhVFdVQUeFfqWT6eorAtJEyxiJZyXLQDW36e9u3mc1mN82NzFUMGZQvqaBvxc5iUFFXhnSdhkZBz1maDg/s1600/P1080383.jpg" height="300" width="400" /></a><b>The day that the turkey is to be eaten:</b></div>
<div class="MsoNormal">
Remove the turkey
from the refrigerator, unwrap it and pat it dry. Let stand at room temperature
for 1 hour.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Light the Broil King Keg and adjust the settings for a
constant temperature of 300<span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">°</span>F. Scatter soaked apple or cherry wood
chips over the coals. Fill the drip pan with water and replace the cooking
grids.<span style="mso-spacerun: yes;"> </span>Place the turkey on the grid and
close the lid.<span style="mso-spacerun: yes;"> </span>We put it on at noon and
it was finished at 7.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
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Be sure to follow our golden rule: <b><i>Use a meat thermometer!</i></b>
Turkey is finished when the temperature of the breast meat reaches 170<span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">°</span>F/77<span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">°C.<span style="mso-spacerun: yes;"> </span>We always pull it off when the temperature
reaches 165°</span>F, then let it rest, covered for 20 minutes before carving.<span style="mso-spacerun: yes;"> </span>Do not worry if it is finished earlier than
you want to serve it. It will stay moist and flavourful, even if it has to
stand for an hour while you are finishing up the other dishes that you are
preparing. (Even better if some of<span style="mso-spacerun: yes;"> </span>your
guests brought a few dishes to complete the meal).<o:p></o:p></div>
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<tr><td class="tr-caption" style="text-align: center;">Crunchy colelslaw with mango and watermelon radishes!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpS8lNuATa2Vfi3J9OBvHpdB6nqsYG_0jX7ktCoH5Yfo_1cZbOSW-WS52Jpa95zicvqDjXYDWIF_Iq_wSdmn-gQukAEGaKDpbEvSxeueaQhK_OnIjr2y0t8Ye2aWNDs6781P27W7OWAIKr/s1600/P1080409.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpS8lNuATa2Vfi3J9OBvHpdB6nqsYG_0jX7ktCoH5Yfo_1cZbOSW-WS52Jpa95zicvqDjXYDWIF_Iq_wSdmn-gQukAEGaKDpbEvSxeueaQhK_OnIjr2y0t8Ye2aWNDs6781P27W7OWAIKr/s1600/P1080409.jpg" height="616" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nice to have a full house!</td></tr>
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Andrea Witzel & Kris Schumacherhttp://www.blogger.com/profile/12125709331573406720noreply@blogger.com0tag:blogger.com,1999:blog-7545393377355351726.post-35908374957532376232015-04-06T16:10:00.000-04:002015-04-06T16:10:44.223-04:00Easter Ham and lemony side dishes
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<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlqbiwxtiNBYbUSR_uCuR4KOG2HXBMvF0ERPm9cpUiVRekVOaEXpls7d801w2K77g05pFGrhzQmowpagE3bpK58xRJvixp6mmlx5d37Y-MzWPzFsteQd2YkXcnjOoW9JWfI-OA8ybOHCTJ/s1600/IMG_20150331_125734.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlqbiwxtiNBYbUSR_uCuR4KOG2HXBMvF0ERPm9cpUiVRekVOaEXpls7d801w2K77g05pFGrhzQmowpagE3bpK58xRJvixp6mmlx5d37Y-MzWPzFsteQd2YkXcnjOoW9JWfI-OA8ybOHCTJ/s1600/IMG_20150331_125734.jpg" height="440" width="640" /></a></div>
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<div class="MsoNormal">
<span lang="EN-US">In the days leading up to Easter, we
arranged to meet some friends at <a href="http://www.relishcookingstudio.com/" target="_blank"><b><span style="color: red;">Relish Cooking Studio </span></b></a>for some fun, inspiration,
and a really delicious lunch.<span style="mso-spacerun: yes;">
</span>Donna-Marie and Maria devised a great menu, and did an excellent job of
injecting interesting food facts into our lesson.<span style="mso-spacerun: yes;"> </span>Fortunately, all of the recipes were a
perfect fit for the project we planned for our family Easter gathering:<span style="mso-spacerun: yes;"> </span>curing and smoking our own ham!<span style="mso-spacerun: yes;"> </span>We were able to tailor everything for our
family food requirements by replacing the farro with quinoa, and the puff
pastry with gluten free pastry.<span style="mso-spacerun: yes;"> </span></span></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSy6GyqZI71YOriNImXxh6k_dkzoymAzW8Cq_Y-BoVVrgpEgSnChNPggx8EO0gA0-Yn-6O4MofU03TaFDVwyp01h7y_XdNIvM2clgDqFab87EiEFrR3q11-jEWS6D3_qtzEH0JGi0ti59K/s1600/IMG_20150331_125615_panorama.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSy6GyqZI71YOriNImXxh6k_dkzoymAzW8Cq_Y-BoVVrgpEgSnChNPggx8EO0gA0-Yn-6O4MofU03TaFDVwyp01h7y_XdNIvM2clgDqFab87EiEFrR3q11-jEWS6D3_qtzEH0JGi0ti59K/s1600/IMG_20150331_125615_panorama.jpg" height="480" width="640" /></a></div>
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<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Preparing the ham was very easy, but
required some advance planning.<span style="mso-spacerun: yes;"> </span>The only
tricky part was sourcing one critical ingredient:<span style="mso-spacerun: yes;"> </span>Prague Cure # 1, a pink salt that is <b>not</b> the
same as Himalayan sea salt.<span style="mso-spacerun: yes;"> </span>We were
able to find it at our specialty food shop, <a href="http://www.vincenzosonline.com/" target="_blank"><b><span style="color: red;">Vincenzo’s</span></b></a>.<span style="mso-spacerun: yes;"> </span>Without it the ham would have been <span style="mso-spacerun: yes;"> </span>a less appetizing grey colour.<span style="mso-spacerun: yes;"> </span>We cured the pork in brine over 2 days, but
probably 4 or 5 days would have been ideal, and even longer for a larger cut of
meat.<span style="mso-spacerun: yes;"> </span></span></div>
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<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-size: 14.0pt;">Home Cured and Smoked Ham</span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9_B42QZsJmrWMrMNA0BJXaKT2t2sxsxtYpaiqdKzSahvrv6CPugc_1qwADIWJHmpx8IMN1UCq3RNBYTHigTm_TspMtr4Zf_rR2nIYrguOVQwAFbCLm_4cWutyUQiHdGnD4HUHZ919Vr6X/s1600/DSC05212.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9_B42QZsJmrWMrMNA0BJXaKT2t2sxsxtYpaiqdKzSahvrv6CPugc_1qwADIWJHmpx8IMN1UCq3RNBYTHigTm_TspMtr4Zf_rR2nIYrguOVQwAFbCLm_4cWutyUQiHdGnD4HUHZ919Vr6X/s1600/DSC05212.JPG" height="266" width="400" /></a><span lang="EN-US">1 8-pound bone-in pork leg section</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US">for
the brine/cure:</span></b></div>
<div class="MsoNormal">
<span lang="EN-US">6 litres water</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 ½ cups kosher salt</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 ½ cups sugar</span></div>
<div class="MsoNormal">
<span lang="EN-US">¾ cup pickling spice</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 tablespoon cloves</span></div>
<div class="MsoNormal">
<span lang="EN-US">½ cup Prague Cure # 1</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US">for
the paste:</span></b></div>
<div class="MsoNormal">
<span lang="EN-US">2 heads garlic, peeled</span></div>
<div class="MsoNormal">
<span lang="EN-US">3 sprigs rosemary </span></div>
<div class="MsoNormal">
<span lang="EN-US">3 tablespoons Dijon mustard</span></div>
<div class="MsoNormal">
<span lang="EN-US">1/3 cup olive oil</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 teaspoon freshly ground black pepper</span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJuNgX2fjgsuYlM-xC54e3vc1OhbEu2iEY9ivmHTpfQlqahABTkQSk_yrxKa9t6zE6pRHFA-YOdHWt9l_oW5Ytqg673_gbSE_3p-Qgdtngqez46sMPCYheyy_vxC0cs2_bW8EseUmicQFA/s1600/DSC05216.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJuNgX2fjgsuYlM-xC54e3vc1OhbEu2iEY9ivmHTpfQlqahABTkQSk_yrxKa9t6zE6pRHFA-YOdHWt9l_oW5Ytqg673_gbSE_3p-Qgdtngqez46sMPCYheyy_vxC0cs2_bW8EseUmicQFA/s1600/DSC05216.JPG" height="321" width="400" /></a></div>
<br />
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US">for
a little sweetness:</span></b></div>
<div class="MsoNormal">
<span lang="EN-US">¼ cup honey, warmed slightly</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">In a large pot, combine the water, kosher
salt, sugar, pickling spice and cloves.<span style="mso-spacerun: yes;">
</span>Bring to a simmer and stir to dissolve the salt and sugar.<span style="mso-spacerun: yes;"> </span>Let cool to lukewarm and stir in the Prague
Cure # 1.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Meanwhile, remove any thick skin from the
outside of the meat.<span style="mso-spacerun: yes;"> </span>Score the fat
underneath with a sharp knife in a crosshatch pattern.<span style="mso-spacerun: yes;"> </span>Place the meat in a large non-reactive vessel
and pour the cooled liquid over top.<span style="mso-spacerun: yes;"> </span>Using
a meat injector, inject some of the brine deep inside the meat in several
places.<span style="mso-spacerun: yes;"> </span>Weigh the meat down so that it
stays submerged in the liquid.<span style="mso-spacerun: yes;">
</span>Refrigerate at 40</span><span lang="EN-US" style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">°</span><span lang="EN-US">F for 2-4 days,
stirring and turning once a day.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Remove the pork from the brine, and place
it in a colander set over a large bowl.<span style="mso-spacerun: yes;">
</span>Let stand overnight in the refrigerator. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">First thing in the morning soak some apple
wood chips in water for 30 minutes.<span style="mso-spacerun: yes;">
</span>Light the Broil King Keg and adjust the vents for a constant temperature
of 200 </span><span lang="EN-US" style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">°</span><span lang="EN-US">F.<span style="mso-spacerun: yes;">
</span>Drain the wood chips and scatter them over the embers.<span style="mso-spacerun: yes;"> </span>Place the diffuser pan over the coals and
fill with apple cider or a combination of cider and water.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Meanwhile, combine all of the paste
ingredients in a blender and whir to combine.<span style="mso-spacerun: yes;">
</span>Pat the mixture all over the outside of the meat and set it on the
prepared smoker.<span style="mso-spacerun: yes;"> </span>Inject the warmed honey
inside the meat in several places.<span style="mso-spacerun: yes;"> </span>Smoke
at 200</span><span lang="EN-US" style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">°</span><span lang="EN-US">F, or until the internal temperature reaches
145 -150</span><span lang="EN-US" style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">°</span><span lang="EN-US">F, about 10-12
hours.<span style="mso-spacerun: yes;"> </span>Let stand 20 minutes before
carving.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLgz8EjGYMlitMKXd5FKxJS-HVRUeh_84zwWYjEZWvSdaNZO-akYtlWaSIpKJYUIokJgAOrSmGlwED36He1Ter8E0maRAX7pES2XOyUu6ZIgfk65Bg4vUkQrDoTV_P1f1pOZkc5sTCq2UR/s1600/DSC05219.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLgz8EjGYMlitMKXd5FKxJS-HVRUeh_84zwWYjEZWvSdaNZO-akYtlWaSIpKJYUIokJgAOrSmGlwED36He1Ter8E0maRAX7pES2XOyUu6ZIgfk65Bg4vUkQrDoTV_P1f1pOZkc5sTCq2UR/s1600/DSC05219.JPG" height="426" width="640" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-size: 14.0pt;">Farro Salad with Sugar Snaps, Spring Peas and
Watermelon Radishes</span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjncqxXxPD_AGfcFg6q9qacWJsuqVyXiINWYkc-kY12_LgDf7giZ3OYbx7OZ0xtyvUqMERrf0ZGfLUwchOg9A8_QR2rRaa2wgB6Gpe3R0qhAThXYzEC9MAe9O-LmYpyw4if7s2hWO8z37F6/s1600/IMG_20150331_125558.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjncqxXxPD_AGfcFg6q9qacWJsuqVyXiINWYkc-kY12_LgDf7giZ3OYbx7OZ0xtyvUqMERrf0ZGfLUwchOg9A8_QR2rRaa2wgB6Gpe3R0qhAThXYzEC9MAe9O-LmYpyw4if7s2hWO8z37F6/s1600/IMG_20150331_125558.jpg" height="433" width="640" /></a></div>
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<br /></div>
<div class="MsoNormal">
<span lang="EN-US">1 tablespoons olive oil</span></div>
<div class="MsoNormal">
<span lang="EN-US">2 cups farro (spelt)</span></div>
<div class="MsoNormal">
<span lang="EN-US">3 ½ cups water</span></div>
<div class="MsoNormal">
<span lang="EN-US">Kosher salt, to taste</span></div>
<div class="MsoNormal">
<span lang="EN-US">3 tablespoons lemon verbena vinegar</span></div>
<div class="MsoNormal">
<span lang="EN-US">6 tablespoons lemon infused olive oil</span></div>
<div class="MsoNormal">
<span lang="EN-US">3 tablespoons chopped fresh dill, or a
combination of cilantro and basil</span></div>
<div class="MsoNormal">
<span lang="EN-US">½ pound sugar snap peas, trimmed, blanched,
and halved</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 cup small peas, thawed if frozen, or
blanched if fresh</span></div>
<div class="MsoNormal">
<span lang="EN-US">2 watermelon radishes, chopped</span></div>
<div class="MsoNormal">
<span lang="EN-US">freshly ground pepper, to taste</span></div>
<div class="MsoNormal">
<span lang="EN-US">crumbled feta cheese for serving</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">In a saucepan over medium-high heat, warm 1
tablespoon of olive oil.<span style="mso-spacerun: yes;"> </span>Add the farro
and toast, stirring, until fragrant, 2 to 3 minutes.<span style="mso-spacerun: yes;"> </span>Add the water and bring to a boil.<span style="mso-spacerun: yes;"> </span>Season with salt, reduce the heat to low,
cover and simmer until the farro is tender, about 18 minutes.<span style="mso-spacerun: yes;"> </span>Drain through a fine-mesh sieve, then spread
the farro in a thin layer on a baking sheet to cool.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">In a small bowl, whisk together the oil and
vinegar with the fresh herbs.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">In a large bowl, toss together the farro,
sugar snaps, peas, radishes and vinaigrette.<span style="mso-spacerun: yes;">
</span>Season with salt and pepper and sprinkle with feta cheese to serve.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-size: 14.0pt;">Asparagus Goat Cheese Tart with Basil</span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGR6Hf23stDmM5kdsB16eL9qER7kMqgX8Ks5-b1CPbOHrXOWc3M2IPNM5NhwUTjaJJLVtvYDEo8mnDGcjB1kdGE5VxGIC_M94DfL5Qxiijwd1bK5fU675BaPUNnTln-4TIflEmNaUCUj2k/s1600/IMG_20150331_125753.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGR6Hf23stDmM5kdsB16eL9qER7kMqgX8Ks5-b1CPbOHrXOWc3M2IPNM5NhwUTjaJJLVtvYDEo8mnDGcjB1kdGE5VxGIC_M94DfL5Qxiijwd1bK5fU675BaPUNnTln-4TIflEmNaUCUj2k/s1600/IMG_20150331_125753.jpg" height="282" width="640" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">1 sheet frozen puff pastry, thawed
(President’s Choice works best)</span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1rFds2Lhx0Dk4MngHR22HZ0z44NhJY5w_hsn-fAX-26wKQCTEFnENLVOHCDUbN0YDicF6_bfaf3eCVvBGNNrZeasieSZfm06uVd6X9tzVvATgrbWih-edbPh8T5r1Doqr0uPoajG025u7/s1600/DSC05226.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1rFds2Lhx0Dk4MngHR22HZ0z44NhJY5w_hsn-fAX-26wKQCTEFnENLVOHCDUbN0YDicF6_bfaf3eCVvBGNNrZeasieSZfm06uVd6X9tzVvATgrbWih-edbPh8T5r1Doqr0uPoajG025u7/s1600/DSC05226.JPG" height="400" width="268" /></a><span lang="EN-US">2 tablespoons olive oil</span></div>
<div class="MsoNormal">
<span lang="EN-US">2 medium shallots, minced</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 clove garlic, minced</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 pound asparagus, trimmed and cut into 1“
pieces</span></div>
<div class="MsoNormal">
<span lang="EN-US">2 teaspoons lemon zest</span></div>
<div class="MsoNormal">
<span lang="EN-US">kosher salt and freshly ground black pepper</span></div>
<div class="MsoNormal">
<span lang="EN-US">¼ cup sour cream</span></div>
<div class="MsoNormal">
<span lang="EN-US">¼ cup whole milk</span></div>
<div class="MsoNormal">
<span lang="EN-US">4 large eggs</span></div>
<div class="MsoNormal">
<span lang="EN-US">3 tablespoons basil, chopped</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 teaspoon parsley, chopped</span></div>
<div class="MsoNormal">
<span lang="EN-US">3 ounces herb goat cheese</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Preheat oven to 375</span><span lang="EN-US" style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">°</span><span lang="EN-US">F.<span style="mso-spacerun: yes;"> </span>Lightly butter a 10” tart
pan with a removable bottom.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Gently roll pastry dough into a 14”
circle.<span style="mso-spacerun: yes;"> </span>Lift the dough into the pan,
pressing it up the sides, and trimming any excess.<span style="mso-spacerun: yes;"> </span>Transfer to the freezer until firm, about 15
minutes.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Place a large nonstick skillet over medium
heat and add the oil.<span style="mso-spacerun: yes;"> </span>Add the shallots
and cook until soft, then at the garlic and cook for 1 minute.<span style="mso-spacerun: yes;"> </span>Add the asparagus and lemon zest and cook
until just starting to soften, about 3 minutes.<span style="mso-spacerun: yes;">
</span>Season with salt and pepper and set aside to cool slightly.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">In a medium bowl, whisk together the sour
cream, milk, eggs, and herbs.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Scatter the vegetables over the bottom of
the tart shell, and pour the custard filling over top.<span style="mso-spacerun: yes;"> </span>Sprinkle with the goat cheese and place in
the oven to bake until the edges of the crust are golden brown and the filling
is set, about 25 to 30 minutes.<span style="mso-spacerun: yes;"> </span>Transfer
the tart from the oven to a wire rack and allow to cool slightly before
removing the tart case.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9T5lF7LHhD1JDCvGUhBASm1kFAJHZS9XXBk5qVC9egO4RHj9snAZKuhcTZntKG-gpph_U-fEM84YZ5TkbJVtVOd4FNHmg5V00DOjMEYGugYgpvtb63CrXRPHZqD_hCAYPu5ptdJtTCATn/s1600/DSC05241.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9T5lF7LHhD1JDCvGUhBASm1kFAJHZS9XXBk5qVC9egO4RHj9snAZKuhcTZntKG-gpph_U-fEM84YZ5TkbJVtVOd4FNHmg5V00DOjMEYGugYgpvtb63CrXRPHZqD_hCAYPu5ptdJtTCATn/s1600/DSC05241.JPG" height="510" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Cambria;"><b>We had a nice Easter morning visit with Beatrix and Eleanor</b></span></td></tr>
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Andrea Witzel & Kris Schumacherhttp://www.blogger.com/profile/12125709331573406720noreply@blogger.com0tag:blogger.com,1999:blog-7545393377355351726.post-12906432270631280252015-03-30T15:12:00.000-04:002015-03-30T15:12:06.710-04:00Comforting Foods
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbAfsfoq_XWpLe-nOq3XO3iL5GjM0s10mR_62hp4f2GX8yKV4MY_qc2g3ez3OCO5uGGCIwWP_vJxpj6sKQy0wF7Lc4ZtxPEHbcQEbjyaxfpGVkyRCn-UrN9428EMPmms9Fmnc1PDF_3Ams/s1600/DSC05004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbAfsfoq_XWpLe-nOq3XO3iL5GjM0s10mR_62hp4f2GX8yKV4MY_qc2g3ez3OCO5uGGCIwWP_vJxpj6sKQy0wF7Lc4ZtxPEHbcQEbjyaxfpGVkyRCn-UrN9428EMPmms9Fmnc1PDF_3Ams/s1600/DSC05004.JPG" height="426" width="640" /></a><span lang="EN-US"> </span></div>
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<span lang="EN-US">During a recent trip to the UK we
celebrated Charlie’s graduation, and then prepared for his tonsillectomy, poor lamb!<span style="mso-spacerun: yes;"> </span>His “last supper” centred around steak and
other hard to swallow and pointy foods.<span style="mso-spacerun: yes;"> </span>For
this and the soup-making ingredients required for the rest of the week we
headed to the local <a href="http://stepneycityfarm.org/farmers-market/" target="_blank"><b>Stepney Market</b></a> and shops in his neighbourhood;<span style="mso-spacerun: yes;"> </span><span style="color: red;"><b><a href="http://www.londontown.com/LondonInformation/Shopping/Ginger_Pig/ade6/" target="_blank">The Ginger Pig</a></b></span> and <a href="http://www.thedelidownstairs.co.uk/" target="_blank"><span style="color: red;"><b>The Deli Downstairs</b></span></a>.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>To remind him of Canada, I whipped up some decadent and soothing Maple Pudding.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkHijvXu6OM66aCHHEzVXjXRRmwTOC81b_AmcrEGQf62LR-S4Plz6kGW2EyhgshkPa0OQraiuhOZZc57avgZIFAfcuenJqtg5d1UCICRqvWp7JxoS8D_EM22IQNRYGjhEAPsVJLaeEBZ1e/s1600/IMG_20150316_105311.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkHijvXu6OM66aCHHEzVXjXRRmwTOC81b_AmcrEGQf62LR-S4Plz6kGW2EyhgshkPa0OQraiuhOZZc57avgZIFAfcuenJqtg5d1UCICRqvWp7JxoS8D_EM22IQNRYGjhEAPsVJLaeEBZ1e/s1600/IMG_20150316_105311.jpg" height="480" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8VEYOLLbTlw58yeE6YckjHSm2O2aPyZ91SeGtururKWhPpBep_pzoT107SWF2CuWnXu2T0EwljkJCYcqLz-u1NDIEecmxOWXG8Z3asCxEXPP4SqYYBvKwr4aoGEn9CVfJYFl5XHT6M28c/s1600/DSC05208.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8VEYOLLbTlw58yeE6YckjHSm2O2aPyZ91SeGtururKWhPpBep_pzoT107SWF2CuWnXu2T0EwljkJCYcqLz-u1NDIEecmxOWXG8Z3asCxEXPP4SqYYBvKwr4aoGEn9CVfJYFl5XHT6M28c/s1600/DSC05208.JPG" height="426" width="640" /></a></div>
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<span style="font-size: large;"><b><span lang="EN-US">Steak with Warm Spices</span></b></span></div>
<span style="font-size: small;">
</span><div class="MsoNormal">
<span style="font-size: small;"><span lang="EN-US">The spice blend below is also excellent on
grilled or roasted sweet potatoes.</span></span></div>
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<span style="font-size: small;"><span lang="EN-US">4 well-marbled 1” thick striploin steaks</span></span></div>
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<span style="font-size: small;"><b><span lang="EN-US">for
the rub:</span></b></span></div>
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<span style="mso-ansi-language: EN-CA;">2 tablespoons black
peppercorns </span></div>
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<span style="mso-ansi-language: EN-CA;">2 teaspoons paprika
</span></div>
<div class="MsoNoSpacing">
<span style="mso-ansi-language: EN-CA;">1 teaspoon whole
cumin seeds </span></div>
<div class="MsoNoSpacing">
<span style="mso-ansi-language: EN-CA;">1 teaspoon whole
coriander seeds </span></div>
<div class="MsoNoSpacing">
<span style="mso-ansi-language: EN-CA;">1 teaspoon chili
powder </span></div>
<div class="MsoNoSpacing">
<span style="mso-ansi-language: EN-CA;">2teaspoons kosher
salt</span></div>
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<span style="mso-ansi-language: EN-CA;">1 teaspoon sumac</span></div>
<div class="MsoNoSpacing">
<span style="mso-ansi-language: EN-CA;">1 teaspoon toasted
sesame seeds</span></div>
<div class="MsoNoSpacing">
<span style="mso-ansi-language: EN-CA;">1 teaspoon dried
thyme leaves</span></div>
<div class="MsoNoSpacing">
<span style="mso-ansi-language: EN-CA;">1 teaspoon cayenne</span></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="mso-ansi-language: EN-CA;">In a small skillet,
combine the peppercorns, paprika, cumin and coriander seeds and the chilli
powder.<span style="mso-spacerun: yes;"> </span>Heat on MEDIUM until it begins to smoke,
then transfer to a spice grinder or grind with a mortar and pestle until fairly
fine.<span style="mso-spacerun: yes;"> </span>Add the rest of the ingredients.</span></div>
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<br /></div>
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<span style="mso-ansi-language: EN-CA;">Pat the steaks dry
with paper towels, brush them very lightly with oil and sprinkle liberally with
the spice blend.<span style="mso-spacerun: yes;"> </span>Let stand at room
temperature for ½ hour.<span style="mso-spacerun: yes;"> </span></span></div>
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<br /></div>
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<span style="mso-ansi-language: EN-CA;">Meanwhile, preheat
the barbecue on MEDIUM HIGH.<span style="mso-spacerun: yes;"> </span>Reduce the
heat to MEDIUM, brush the grids clean and grease them with vegetable oil.<span style="mso-spacerun: yes;"> </span></span></div>
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<br /></div>
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<span style="mso-ansi-language: EN-CA;">For medium rare,
cook for a total of 8 minutes, turning 3 times for <a href="https://www.youtube.com/user/OMCBroilKing" target="_blank"><span style="color: red;"><b>Perfect Grill Marks</b></span></a>.<span style="mso-spacerun: yes;"> </span>Let rest for 5 minutes before serving.</span></div>
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<span style="font-size: large;"><b><span style="font-family: Times;">Maple Pudding</span></b></span></div>
<span style="font-size: small;">
</span><div class="MsoNormal">
<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4wTZYoSPQPq7JC-UifNwWPl6OwgMV2Jfg9XrLxLKw7hJgc2HBvh9hdby8YHHA3ypsYZ1E2PBTzZELBLM4gtEybY4czb0xNjJ0JwUyR3LQe61DjtsqdRwQ9R5k6NDEXfo4X3D8ZwJ9UJYS/s1600/DSC05090.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4wTZYoSPQPq7JC-UifNwWPl6OwgMV2Jfg9XrLxLKw7hJgc2HBvh9hdby8YHHA3ypsYZ1E2PBTzZELBLM4gtEybY4czb0xNjJ0JwUyR3LQe61DjtsqdRwQ9R5k6NDEXfo4X3D8ZwJ9UJYS/s1600/DSC05090.JPG" height="266" width="400" /></a><b><span style="font-family: Times;"> </span></b></span></div>
<span style="font-size: small;">
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<span style="font-size: small;"><span>2 cups milk </span></span></div>
<span style="font-size: small;">
</span><div class="MsoNoSpacing">
<span style="font-size: small;"><span>1 cup heavy cream </span></span></div>
<span style="font-size: small;">
</span><div class="MsoNoSpacing">
<span style="font-size: small;"><span>1 cup pure maple
syrup </span></span></div>
<span style="font-size: small;">
</span><div class="MsoNoSpacing">
<span style="font-size: small;"><span>pinch salt </span></span></div>
<span style="font-size: small;">
</span><div class="MsoNoSpacing">
<span style="font-size: small;"><span>1/4 cup cornstarch </span></span></div>
<span style="font-size: small;">
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<span style="font-size: small;"><span>2 egg yolks </span></span></div>
<span style="font-size: small;">
</span><div class="MsoNoSpacing">
<span style="font-size: small;"><span>3 tablespoons
unsalted butter </span></span></div>
<span style="font-size: small;">
</span><div class="MsoNoSpacing">
<span style="font-size: small;"><span>1 teaspoon vanilla </span></span></div>
<span style="font-size: small;">
</span><div class="MsoNoSpacing">
<span style="font-size: small;"><span>whipped cream </span></span></div>
<span style="font-size: small;">
</span><div class="MsoNormal">
<span style="font-size: small;"><span>Place 1 cup of the milk, the cream, maple syrup and
salt in a medium-sized pot and heat until simmering. </span></span></div>
<span style="font-size: small;">
</span><div class="MsoNormal">
<span style="font-size: small;"><span>In a separate bowl, mix the cornstarch, remaining cup
of milk and egg yolks and whisk until blended. </span></span></div>
<span style="font-size: small;">
</span><div class="MsoNormal">
<span style="font-size: small;"><span>Slowly pour about 1 cup of the heated liquid into the
egg mixture, whisking the whole time. Return the egg mixture to the pot and
slowly bring it up to a quiet simmer, while continuously whisking. When the
mixture thickens, remove it from the heat immediately. Incorporate the butter and
vanilla, stirring until the butter has disappeared. </span></span></div>
<span style="font-size: small;">
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<span style="font-size: small;"><span>Transfer the pudding to 6 individual serving dishes
(ramekins or stemware).<span> </span>Lay some plastic
wrap directly on the surface of the pudding. <span> </span>Top with whipped cream if desired.<span> </span></span></span></div>
Andrea Witzel & Kris Schumacherhttp://www.blogger.com/profile/12125709331573406720noreply@blogger.com0tag:blogger.com,1999:blog-7545393377355351726.post-33369680063338085142015-03-23T14:01:00.000-04:002015-03-23T14:01:41.374-04:00Grilled Striploin and Mango Salad with Watermelon Radishes and Spicy Thai Dressing<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw2E_wqYWB1Zag54laEJXGmdpu6Onbx7viR3u2U8lNipVHbOrqc912SNdSvEe5Y8zgtD8YUg4H2WOnyn0Vc99IX-TaFcxNw30jX2w53RaOtpJV3JMK98hwkAPt9772dtGOGrYcGPw_lYD-/s1600/P1050411.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw2E_wqYWB1Zag54laEJXGmdpu6Onbx7viR3u2U8lNipVHbOrqc912SNdSvEe5Y8zgtD8YUg4H2WOnyn0Vc99IX-TaFcxNw30jX2w53RaOtpJV3JMK98hwkAPt9772dtGOGrYcGPw_lYD-/s1600/P1050411.JPG" height="358" width="640" /></a></div>
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Everybody knows that we spend a lot of energy celebrating
birthdays in our families- coffee and birthday cake with grandma, family
birthday dinner at home, birthday lunches out with friends, birthday
outings….<span style="mso-spacerun: yes;"> </span>It is a great way to get
together with those that you love, but frankly, can be both exhausting and
fattening by the end of the “Birthday Week”!<span style="mso-spacerun: yes;">
</span>This week was Leslie's “Birthday Week.” Thank goodness that in between
all of the gatherings and outings, her actual birthday landed on a day that we
block out the evening for a trip to the gym! <span style="mso-spacerun: yes;"> Therefore, h</span>er birthday dinner was a fabulous light meal
of grilled striploin steak served on top of a fresh, tangy thai salad. Delicious!! Happy
birthday Leslie!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpXrzZuvOjpPzz2nsZckVW9Pi0RGXdKBaIgfygLiIUl-XllKpJDHhMDGSnu_yEfwMttdG-K5_FEpSiOE50MUy6Ns0phxGxfX-CHjTPopfpKtoFhFwMkTZDhN9hpfEE2_DRsiXmArhraq4o/s1600/P1050366.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpXrzZuvOjpPzz2nsZckVW9Pi0RGXdKBaIgfygLiIUl-XllKpJDHhMDGSnu_yEfwMttdG-K5_FEpSiOE50MUy6Ns0phxGxfX-CHjTPopfpKtoFhFwMkTZDhN9hpfEE2_DRsiXmArhraq4o/s1600/P1050366.JPG" height="425" width="640" /></a></div>
<br />
<b><span style="font-size: large;"> Grilled Striploin and Mango Salad with Watermelon Radishes and Spicy Thai Dressing</span></b><br />
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<br /></div>
<div class="MsoNormal">
Watermelon radishes are beautiful and the sharp flavour pairs up perfectly with grilled beef and sweet mango.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2<span style="mso-spacerun: yes;"> </span>striploin steaks, 1<span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">½ inches
thick<o:p></o:p></span></div>
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<span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">6 cups mixed greens<o:p></o:p></span></div>
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<span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">2 cups fresh bean sprouts<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">1 cup cherry tomatoes<o:p></o:p></span></div>
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<span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">1 mango, julienne strips<o:p></o:p></span></div>
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<span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">½ English cucumber, julienne strips<o:p></o:p></span></div>
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</div>
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<span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">2 watermelon radishes, thinly sliced<o:p></o:p></span></div>
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<span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">½ red onion, thinly sliced<o:p></o:p></span></div>
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<span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">½ cup fresh mint and coriander leaves, coarsely chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;"><b>Dressing:</b><o:p></o:p></span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6bxg8oGyZV8GrvMdjgzvLKILZEShuYAuws_kWpbQG21nzLZ6j_I8DsXEapien6PUFI4PCt4ivITOEgfe99IUwkGancXMDFzBKNtKxIkIFIwfVt681jFW4J8nqSPD648VayUVPKkWJ8nyR/s1600/P1050384.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6bxg8oGyZV8GrvMdjgzvLKILZEShuYAuws_kWpbQG21nzLZ6j_I8DsXEapien6PUFI4PCt4ivITOEgfe99IUwkGancXMDFzBKNtKxIkIFIwfVt681jFW4J8nqSPD648VayUVPKkWJ8nyR/s1600/P1050384.JPG" height="200" width="400" /></a>¼ cup Thai sweet chili sauce</div>
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<div class="MsoNormal">
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<span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">½ tsp minced red chili<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">finely grated zest of 1 lime<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">1 tbsp tamarind juice (soak a piece of dried tamarind, found in Asian and Indian supermarkets, in a cup of hot water for 15 minutes, squeeze it and you have created the tamarind juice!) <o:p></o:p></span></div>
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<span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;"><o:p><b>Garnish:</b></o:p></span></div>
<div class="MsoNormal">
<span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;"><o:p> </o:p></span>3 spring onions, thinly sliced</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">Preheat barbecue on HIGH for 5 minutes. </span>Reduce heat to MEDIUM. Brush grids with olive oil. Place steak on grids and grill 2 minutes per side, turning 3 times - for a total of 8 minutes cooking time. Follow this link for instructions on how to create the <b><span style="color: red;"><a href="http://gatheringaroundthegrill.blogspot.ca/p/grilling-guides.html#other" target="_blank">perfect steakhouse diamond pattern </a></span></b>on your steak.</div>
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<span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_nURILZ7ncV4E3aUOjL8TrHq72GPW_Nov5yplmS9Cl_L2F0ImycDh0hTNJAGrDghcTiFXgglzbHjKxNDAd0YIYw3rZBXAdFaM5w0o9sktopxMu_uW__8_lgNQ6nwnLIZeqoFNZ1zlkIov/s1600/P1050401.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_nURILZ7ncV4E3aUOjL8TrHq72GPW_Nov5yplmS9Cl_L2F0ImycDh0hTNJAGrDghcTiFXgglzbHjKxNDAd0YIYw3rZBXAdFaM5w0o9sktopxMu_uW__8_lgNQ6nwnLIZeqoFNZ1zlkIov/s1600/P1050401.JPG" height="213" width="320" /></a><span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;"><br /></span></div>
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<span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">Let the steak rests for 5 minutes before cutting into thin strips, across the grain. Meanwhile, combine the dressing ingredients in glass jar and shake vigourously to combine. Toss in a large salad bowl with the mixed greens, bean sprouts and remaining salad ingredients. Serve on a dinner plate, topped with slices of grilled striploin and garnished with sliced green onions.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4VgMkwxGbgKvsYg6Bo-CGRQwp7F2IasoFWg7WiT_mdv5uwQRXn4f-kSD_PxqMCgh9XMqoOVKwtB1rTxtOrcsz38yF3CPH8hshftkJQRjYRtfQGtpmBC5zbLdEDwEPrI9A7-cCOnpXfd8y/s1600/raptors+game.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4VgMkwxGbgKvsYg6Bo-CGRQwp7F2IasoFWg7WiT_mdv5uwQRXn4f-kSD_PxqMCgh9XMqoOVKwtB1rTxtOrcsz38yF3CPH8hshftkJQRjYRtfQGtpmBC5zbLdEDwEPrI9A7-cCOnpXfd8y/s1600/raptors+game.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Raptors gave us a win for Leslie's birthday<br /></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL3kqACaxS6EILbj-FnToO-jJefR2fj-lgop1ZbvUlZ5H6gaCZkw62WZeh0mLE85vo7YzrA3j6ulCySRYI_Xq4QQJN9v0pxoYUyAoo-UhmUO0MN7tWW3xWyCLbbRbGnzYayTzDctPQ93wQ/s1600/les+and+andrew.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL3kqACaxS6EILbj-FnToO-jJefR2fj-lgop1ZbvUlZ5H6gaCZkw62WZeh0mLE85vo7YzrA3j6ulCySRYI_Xq4QQJN9v0pxoYUyAoo-UhmUO0MN7tWW3xWyCLbbRbGnzYayTzDctPQ93wQ/s1600/les+and+andrew.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">#1 Fan!<br /></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCOUSUHyTU1a2hOIdOMka9lSLgrNQtR_8lPm413j1HqEAq4hFUGrotv-B_31CqivKteKrT8V97CMKdaskylelYMr820vZayITdoczT1lGzJzgLzts6WWd7UfQzbGhnxcA2JA0PLuvpxqES/s1600/restaurant.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCOUSUHyTU1a2hOIdOMka9lSLgrNQtR_8lPm413j1HqEAq4hFUGrotv-B_31CqivKteKrT8V97CMKdaskylelYMr820vZayITdoczT1lGzJzgLzts6WWd7UfQzbGhnxcA2JA0PLuvpxqES/s1600/restaurant.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Another birthday meal!?!!<br /></td></tr>
</tbody></table>
Andrea Witzel & Kris Schumacherhttp://www.blogger.com/profile/12125709331573406720noreply@blogger.com0tag:blogger.com,1999:blog-7545393377355351726.post-79608639224411347712015-03-16T11:20:00.000-04:002015-03-16T11:20:25.191-04:00Beer Can Chicken on the Smoker<div class="separator" style="clear: both; text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcRLpZvHrshXqpTY3Tn7AUu8PjYb2Fjx-tbUjPt_EbATU4YOGJzENQeC2vJTYpFkb7qz8qzpsuFnHNj2UP2scSdXqK2GIXf0luUhu0H2kdJ9RnJwRsEz130JF3i65P1tMjYxSvuC3ZBnI6/s1600/DSC04474.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcRLpZvHrshXqpTY3Tn7AUu8PjYb2Fjx-tbUjPt_EbATU4YOGJzENQeC2vJTYpFkb7qz8qzpsuFnHNj2UP2scSdXqK2GIXf0luUhu0H2kdJ9RnJwRsEz130JF3i65P1tMjYxSvuC3ZBnI6/s1600/DSC04474.jpg" height="640" width="425" /></a></div>
Spring is definitely on the horizon, there is no denying that after the beautiful sunshine and warm weather that we had this weekend. As the snow in the backyard starts to melt and bits of plant life begin to poke out through the snow, we will soon be spending more time cleaning up the garden! Obviously, this leaves fewer hours in the kitchen. Todays recipe is the perfect idea for what to prepare for dinner to suit this new schedule. Beer Can Chicken on the Smoker is a classic dish! Smoked chicken is juicy and flavourful. There is very little in the way of "recipe", and a lot in the way of "flavour", when it is finished. As soon as you have mastered this technique for preparing roast chicken, you will find yourself making it often.<div>
We make this dish at least once a week!!!<div>
Once it is on the smoker, you are free to carry on with your other activities- then throw together a salad and you have a wonderful week night meal, with plenty of leftovers for the next day!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM98qbudFM3iYolr8UwFFz03-rrNwrgvE677PP0meE12wzMzGHhSOK4UabKylhjmzG9V7BZnIVpTGH1xz5Xcj2CsnGvwDTbTcYJDy9gERXcntYfKMKLrjuAhmgNHR_g0hHFHrcAelh6cS2/s1600/DSC04471.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM98qbudFM3iYolr8UwFFz03-rrNwrgvE677PP0meE12wzMzGHhSOK4UabKylhjmzG9V7BZnIVpTGH1xz5Xcj2CsnGvwDTbTcYJDy9gERXcntYfKMKLrjuAhmgNHR_g0hHFHrcAelh6cS2/s1600/DSC04471.jpg" height="400" width="266" /></a><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-size: large;">Beer Can Chicken on the Smoker</span></b></div>
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<span lang="EN-US">1<span style="mso-spacerun: yes;">
</span>5-pound chicken</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 small bunch thyme</span></div>
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<span lang="EN-US">1 small bunch oregano</span></div>
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<span lang="EN-US">2 sprigs rosemary</span></div>
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<span lang="EN-US">3 sprigs sage</span></div>
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<span lang="EN-US">4 sprigs parsley</span></div>
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<span lang="EN-US">3 cloves garlic, minced</span></div>
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<span lang="EN-US">kosher salt and freshly ground black pepper</span></div>
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<span lang="EN-US">2 tablespoons olive oil</span></div>
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<span lang="EN-US">1 can beer</span></div>
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<span lang="EN-US">Open the beer and pour half of it into a
small glass.<span style="mso-spacerun: yes;"> </span>Sip on it through your
preparation if you like!</span></div>
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<span lang="EN-US">Light the Broil King Keg and set to a
constant temperature of 300</span><span lang="EN-US" style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">°</span><span lang="EN-US">F..</span></div>
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<span lang="EN-US">Wash the chicken thoroughly inside and out
with cold water and pat dry with paper towels.</span></div>
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<span lang="EN-US">Pick off the leaves of half of all the herbs
and chop them finely.<span style="mso-spacerun: yes;"> </span>Place them in a
small bowl with the garlic, salt, pepper and olive oil.<span style="mso-spacerun: yes;"> </span>Mix well and set aside.</span></div>
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<span lang="EN-US">Stuff the remaining herbs on their stems
into the half empty beer can.</span></div>
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<span lang="EN-US">Gently massage the skin of the chicken to
loosen it, and from any available edges, slide your fingers between the skin
and the flesh.<span style="mso-spacerun: yes;"> </span>Stuff the chopped herbs
into these pockets, and massage the mixture evenly under the skin.<span style="mso-spacerun: yes;"> </span>Sprinkle the skin of the chicken with more
salt and pepper.</span></div>
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<span lang="EN-US">Scatter some soaked and drained pecan chips
over the coals, and replace the cooking grids.</span></div>
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<span lang="EN-US">Lift the prepared chicken onto the beer
can, and set the whole thing onto the Keg, splaying the legs for support.<span style="mso-spacerun: yes;"> </span>Close the lid, and cook for 2-2 ½ hours.<span style="mso-spacerun: yes;"> </span>Remove very carefully from the Keg, bearing
in mind that the liquid will be very hot.<span style="mso-spacerun: yes;">
</span>Let rest for 20 minutes before carving.<span style="mso-spacerun: yes;">
</span><span style="mso-no-proof: yes;"></span></span></div>
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<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBqyd8uWg7QO83v0J6sKoXpUb64YvKubL7A6m7P4dJeyxMyBy16Ui24dXEENDG_YVjezLMBQuGqDe09keHXZ0ZsZgzXfPzrcNONt51BTLtx59ey0d1JY9IpgDazDIc5-LNOAAViKwyvjET/s1600/P1050316.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBqyd8uWg7QO83v0J6sKoXpUb64YvKubL7A6m7P4dJeyxMyBy16Ui24dXEENDG_YVjezLMBQuGqDe09keHXZ0ZsZgzXfPzrcNONt51BTLtx59ey0d1JY9IpgDazDIc5-LNOAAViKwyvjET/s1600/P1050316.JPG" height="428" width="640" /></a><br />
<br />
<b><span style="font-size: large;">Pork Banh Mi</span></b><br />
<b><br /></b>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguJOw3T0g6bS345T0dpI641ArRtSHvX9G_SSAD9zqBU1SPRWOuFbWfhWN3kx-Ocv2y78RJFic8KcU86ynFfUZ5g2rDGbr2FwrkQXUuYMCvGn1uSzW7Ny9n7bqhnT_UpFx8PJndseoJYPeh/s1600/P1050277.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguJOw3T0g6bS345T0dpI641ArRtSHvX9G_SSAD9zqBU1SPRWOuFbWfhWN3kx-Ocv2y78RJFic8KcU86ynFfUZ5g2rDGbr2FwrkQXUuYMCvGn1uSzW7Ny9n7bqhnT_UpFx8PJndseoJYPeh/s1600/P1050277.JPG" height="266" width="400" /></a><b>For the pork patties:</b><br />
2 tbsp vegetable oil<br />
2 stalks lemongrass, peeled, trimmed and finely grated<br />
2 shallots, minced<br />
3 cloves garlic, minced<br />
2 tsp ginger, minced<br />
1 tsp red chili pepper flakes<br />
2 tbsp fish sauce<br />
1 tsp black pepper<br />
2-3 lb ground pork<br />
60 ml short grain rice(toasted)<br />
<br />
<b>For the pickled carrots:</b><br />
2 large carrots<br />
2 tbsp coarse salt<br />
2 tbsp sugar<br />
1/3 cup rice vinegar<br />
1 sprig fresh dill.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIoQbUlrEiTLPc1KtjA1xCOtdordetI8zGnDWbrUdTZKj49TC12sUTTO-WeHqeflGkKfB34ppv62-xJ51lzY4lNAisTZut_JV3BISEUgfhXjrvtU_M8xpqKBbb3s8y2bzbrOHVjStZzg9_/s1600/P1050310.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIoQbUlrEiTLPc1KtjA1xCOtdordetI8zGnDWbrUdTZKj49TC12sUTTO-WeHqeflGkKfB34ppv62-xJ51lzY4lNAisTZut_JV3BISEUgfhXjrvtU_M8xpqKBbb3s8y2bzbrOHVjStZzg9_/s1600/P1050310.JPG" height="267" width="400" /></a></div>
<b>For the sandwich:</b><br />
3 baguettes<br />
mayonnaise<br />
srirachi sauce<br />
1 head lettuce<br />
1/4 cup fresh cilantro<br />
3 green onions, chopped<br />
<br />
<b>For the pork patties:</b><br />
Finely grate the bottom third of the trimmed lemongrass stalks into a large bowl. Add the shallots, garlic, ginger, chili pepper flakes, fish sauce, black pepper, vegetable oil and ground pork. Mix well.<br />
Divide into smaller portions and form 24 oblong patties. Meanwhile, toast the rice for 5 minutes and cool. Whir in a small food processor or spice grinder until finely ground. Roll the pork patties in this rice flour and refrigerate until ready to grill. Patties may be stored in a plastic container at this point and placed in the freezer for use at a later date.<br />
Preheat barbecue on HIGH for 5 minutes. Brush grids with vegetable oil to prevent sticking. Reduce heat to MEDIUM. Place patties on grids and grill for 8-10 minutes, turning once or twice to guarantee even cooking. <br />
<br />
<b>For the pickled carrots</b>:<br />
Peel carrots and slice into thin coins. Sprinkle carrots with salt and let stand for 10 minutes. Rinse well and squeeze out excess moisture with paper towels. Combine in a mason jar with sugar, rice vinegar and dill. Refrigerate.<br />
<b><br /></b>
<b>Assemble the Banh Mi Sandwiches:</b><br />
<br />
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Slice baguettes lengthwise and cut into thirds toast them lightly on the hot grill. Arrange baguettes with grilled pork patties, lettuce, mayonnaise, srirachi sauce, pickled carrots, chopped coriander and chopped green onions on the table and let everyone assemble their own sandwiches.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqlbMpDs3T-_LAkdj-HID-cvEYbz2UEGCL_DLDTQU2KqTjxUUe5F4h0EfPzF7LkZ191b6VyNz5t8AntXiDOK5tlUiq3vv1wGWBf5z8Ej9pGon9TfhhEuXzDmRfKxBTV1Zz4ZCmljIdTuIl/s1600/P1050319.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqlbMpDs3T-_LAkdj-HID-cvEYbz2UEGCL_DLDTQU2KqTjxUUe5F4h0EfPzF7LkZ191b6VyNz5t8AntXiDOK5tlUiq3vv1wGWBf5z8Ej9pGon9TfhhEuXzDmRfKxBTV1Zz4ZCmljIdTuIl/s1600/P1050319.JPG" height="426" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_q4PJv4wJGsLdzJ0uYkG8zuvijRgfUVJib2Tl9dH2lIQw9ekJ23J244TOyBSHM2489khQn62uX3MfuQ43KgAqMQ7tcuusatLG5Q_dNKPy5lvZ-faJqfBdDmdML5TCfnz7yCNovbNEDBgT/s1600/P1050336.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_q4PJv4wJGsLdzJ0uYkG8zuvijRgfUVJib2Tl9dH2lIQw9ekJ23J244TOyBSHM2489khQn62uX3MfuQ43KgAqMQ7tcuusatLG5Q_dNKPy5lvZ-faJqfBdDmdML5TCfnz7yCNovbNEDBgT/s1600/P1050336.JPG" height="510" width="640" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIuRg2iiCaGPHvJD_dhnWse1K-z-_0AdJnTwPpZQznUYC7Fk73Wvac_Oholwf8NrXZMXXvmpWkK46KkIVSp34HGCZR_BUVZVqtEeZkagxIjUdI9zfg65UC4EgJawtpVjVwKhcWE_e2AysX/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIuRg2iiCaGPHvJD_dhnWse1K-z-_0AdJnTwPpZQznUYC7Fk73Wvac_Oholwf8NrXZMXXvmpWkK46KkIVSp34HGCZR_BUVZVqtEeZkagxIjUdI9zfg65UC4EgJawtpVjVwKhcWE_e2AysX/s1600/FullSizeRender.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After a brisk snowshoe through the forest, Lynn warmed us up with her delicious Morning Glory muffins and coffee. Yum! </td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh906Fbvf9MjvXW3VL724RcKoKbZpWQhTJbDN6IJYSg69mMageo9B0wOstDTYRF-SUCfUOR2hy9PCjGJlNEV88Z-X1VFLuhyphenhyphenjONVMfDOx_ywlURAtT0x2stP5hdI-CuS6SKVuGWH0GXTbj7/s1600/FullSizeRender+(3).jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh906Fbvf9MjvXW3VL724RcKoKbZpWQhTJbDN6IJYSg69mMageo9B0wOstDTYRF-SUCfUOR2hy9PCjGJlNEV88Z-X1VFLuhyphenhyphenjONVMfDOx_ywlURAtT0x2stP5hdI-CuS6SKVuGWH0GXTbj7/s1600/FullSizeRender+(3).jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sunshine is the perfect tonic against the cold temperatures</td></tr>
</tbody></table>
February has officially been declared the coldest month on record here in South-Western Ontario! Nonetheless, we have managed to enjoy it by embracing the winter weather and spending as much time as possible in the great outdoors-snowshoeing,skiing, shovelling ..... In addition, the requirements of being responsible dog owners include giving them lots of exercise and the opportunity to play in the fresh air - well, Wally and Baldur are certainly thankful to us for their daily walks on the golf course!!<br />
<br />
But honestly, there is nothing like comfort food to warm your insides during these long stretches of frigid weather. Pork belly is an iconic comfort food. This recipe looks lengthy, but believe us, it is worth the effort! We clearly outline the basic steps for low and slow grilling of pork belly. The results are melt-in-the-mouth delicious!!<br />
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<span lang="EN-CA">This pork belly can be prepared on the barbecue, using a heavy pot, such as a dutch oven.<o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-CA"><span style="font-size: large;"><b>Sticky Glazed Pork Belly and Scallops in Savoury Broth</b></span></span></div>
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<span lang="EN-CA"><br /></span></div>
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<span lang="EN-CA"><b>Pork belly:</b><o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-CA">2 lb pork belly, piece with skin removed<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghnX2_Kh83zI8m4jYN0gzqwqHLiGiw58VW36cntw8ceKqUeMXZmM1kz0kali3HYrgehF-i7v7dcz8isMQv9FxvB75a9kaU1FPuRh1fzcPFe3smghCN_r0R5mX50R_WR6KVF20QgtuCLIcP/s1600/P1050218.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghnX2_Kh83zI8m4jYN0gzqwqHLiGiw58VW36cntw8ceKqUeMXZmM1kz0kali3HYrgehF-i7v7dcz8isMQv9FxvB75a9kaU1FPuRh1fzcPFe3smghCN_r0R5mX50R_WR6KVF20QgtuCLIcP/s1600/P1050218.JPG" height="266" width="400" /></a><span lang="EN-CA"><b>For the rub:</b><o:p></o:p></span></div>
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<span lang="EN-CA">½ tsp black peppercorns<o:p></o:p></span></div>
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<span lang="EN-CA">1 star anise<o:p></o:p></span></div>
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<span lang="EN-CA">1 tsp chinese 5-spice<o:p></o:p></span></div>
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<span lang="EN-CA">½ tsp fennel seeds<o:p></o:p></span></div>
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<span lang="EN-CA">½ tsp cinnamon<o:p></o:p></span></div>
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<span lang="EN-CA">1 tsp salt<o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-CA"><b>For the braising liquid:</b><o:p></o:p></span></div>
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<span lang="EN-CA">1 head garlic, peeled</span></div>
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<span lang="EN-CA">1 tablespoon ginger, grated</span></div>
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<span lang="EN-CA">2 carrots, peeled and chopped<o:p></o:p></span></div>
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<span lang="EN-CA">2 ribs celery, chopped<o:p></o:p></span></div>
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<span lang="EN-CA">½ fennel bulb, chopped<o:p></o:p></span></div>
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<span lang="EN-CA">1 large onion, chopped<o:p></o:p></span></div>
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<span lang="EN-CA">3 sprigs thyme<o:p></o:p></span></div>
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<span lang="EN-CA">2 bay leafs<o:p></o:p></span></div>
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<span lang="EN-CA">1 ½ cups dry white wine<o:p></o:p></span></div>
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<span lang="EN-CA">6 cups chicken stock<o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-CA">Oil for basting<o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-CA"><b>For the glaze:</b><o:p></o:p></span></div>
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<span lang="EN-CA">4 tbsp brown sugar<o:p></o:p></span></div>
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<span lang="EN-CA">2 tbsp dark soy sauce<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZuV9TQ-lV1IJtqBnzdRFgZJX942fJNiTjN_U9qt9mFBaXO9LsK-H6D8-wBe1xWxTlkyqePxRHT37meHiPbiwdsWW37Ywp2JfjYojzqwdB0nbQZ-3iCS-zdIAqt_pqluJoCyQ8xUbBQpZB/s1600/P1050226.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZuV9TQ-lV1IJtqBnzdRFgZJX942fJNiTjN_U9qt9mFBaXO9LsK-H6D8-wBe1xWxTlkyqePxRHT37meHiPbiwdsWW37Ywp2JfjYojzqwdB0nbQZ-3iCS-zdIAqt_pqluJoCyQ8xUbBQpZB/s1600/P1050226.JPG" height="265" width="400" /></a><span lang="EN-CA">2 tbsp soy sauce<o:p></o:p></span></div>
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<span lang="EN-CA">¼ cup mirin(or sweet white wine)<o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-CA"><b>Scallops</b><o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-CA">2 lbs scallops<o:p></o:p></span></div>
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<span lang="EN-CA"><br /></span></div>
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<span lang="EN-CA"><o:p><b> For the marinade:</b></o:p></span></div>
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<span lang="EN-CA">2 tbsp ginger, minced<o:p></o:p></span></div>
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<span lang="EN-CA">2 cloves garlic, minced<o:p></o:p></span></div>
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<span lang="EN-CA">2 shallots, minced<o:p></o:p></span></div>
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<span lang="EN-CA">2 tbsp canola oil<o:p></o:p></span></div>
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<span lang="EN-CA">1/2 cup white wine<o:p></o:p></span></div>
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<span lang="EN-CA">2 tbsp sweet chili sauce</span></div>
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<span lang="EN-CA">2 tbsp lime juice</span></div>
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<span lang="EN-CA"><br /></span></div>
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<span lang="EN-CA"><b>Garnish:</b></span></div>
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<span lang="EN-CA">4 green onions, chopped</span></div>
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<span lang="EN-CA">1/4 cup fresh basil leaves, chopped</span></div>
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<br /></div>
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<span lang="EN-CA"><b>For the Pork Belly:</b><o:p></o:p></span></div>
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<span lang="EN-CA">Preheat the barbecue and set it to cook at 300°F.<span style="mso-spacerun: yes;"> </span>Coarsely grind the peppercorns, star anise
and fennel seeds together with the cinnamon and Chinese 5-spice in a coffee
grinder. Toast over low heat for about 1 minute, then rub this spice mixture
over the surface of the pork belly.<o:p></o:p></span></div>
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<span lang="EN-CA">Using either the barbecue, or<span style="mso-spacerun: yes;">
</span>in a heavy dutch oven on the stove top, sear the pork well on both
sides.<span style="mso-spacerun: yes;"> Remove from heat. </span>Heat 2 tbsp of canola oil in the
dutch oven and add the garlic, ginger, carrots, celery, onion, fennel, thyme and bay
leaves. Cook slowly until the vegetables are tender. Add the wine and reduce by
half. Add the pork belly and the chicken stock to the dutch oven, cover and
place in the closed barbecue or oven for 2 hours.<span style="mso-spacerun: yes;"> </span></span></div>
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<span lang="EN-CA">Remove from the barbecue or oven and take the pork from the vegetable
mixture. Reserve the liquid and vegetables in a large measuring cup. Place in
the refrigerator to cool and allow the fat to solidify. Skim fat off the top
and discard. Place reserved broth in the refrigerator.<o:p></o:p></span></div>
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<span lang="EN-CA"><br /></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCLEGOeOekKcu0ajfFy2MS-3khYZ_-PX7vDjATLHPRuBYlFgsflHHLevHzKs6Rl1WioBYT9Bfx4fML-axTuph_hKXwyLCvHEotTE5SKYVEDWHOiccg8-Ke8UkTgGg8SEY21uCAyqHUnNW4/s1600/P1050221.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCLEGOeOekKcu0ajfFy2MS-3khYZ_-PX7vDjATLHPRuBYlFgsflHHLevHzKs6Rl1WioBYT9Bfx4fML-axTuph_hKXwyLCvHEotTE5SKYVEDWHOiccg8-Ke8UkTgGg8SEY21uCAyqHUnNW4/s1600/P1050221.JPG" height="214" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pressing the pork belly under a heavy cast iron pot </td></tr>
</tbody></table>
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<span lang="EN-CA">Place the pork belly between 2 rimmed baking trays and place a heavy object on top of this stack to weigh it down. Put it in a cold place for at least 3 hours ( we put it outside, with a heavy cast iron pot on top). This will compress the pork belly, so that the layers of fat and meat meld together and the pork belly piece becomes uniform , making it easy to portion it into 16 smaller chunks. It is now ready to finish on the grill with the glaze.</span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEighL3ej5scvlg8RPcfqtESTDmWe-1t8ygoHkntyqaIyBu2H_wnpfo9X3vhqpVz-MAUeLWiJDlsw8FG9iWXctI03ZFxrGeTlOp6KHUck3QX4dr93P7mFWvgAmrTU7o2ziEJYacJsNhJGKnA/s1600/P1050223.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEighL3ej5scvlg8RPcfqtESTDmWe-1t8ygoHkntyqaIyBu2H_wnpfo9X3vhqpVz-MAUeLWiJDlsw8FG9iWXctI03ZFxrGeTlOp6KHUck3QX4dr93P7mFWvgAmrTU7o2ziEJYacJsNhJGKnA/s1600/P1050223.JPG" height="400" width="364" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pressed pork belly is ready to be cut into portions</td></tr>
</tbody></table>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-CA"><br class="Apple-interchange-newline" /><b><br /></b></span></div>
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<span lang="EN-CA"><b><br /></b></span></div>
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<span lang="EN-CA"><b><br /></b></span></div>
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<span lang="EN-CA"><b>For glazing:</b></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-CA">Combine the brown sugar, soy sauces and mirin in a medium saucepan or bowl. Set the grill to cook on MEDIUM. Toss the pork belly chunks with the glaze and place on the grids. Grill for 3-4 minutes per side. Brush liberally with glaze. Meanwhile, remove the broth and vegetables from the refrigerator and heat it up.</span></div>
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<span lang="EN-CA"><o:p><br /></o:p></span></div>
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<span lang="EN-CA"><o:p><b>For the Scallops:</b> </o:p></span></div>
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<span lang="EN-CA"><o:p><br /></o:p></span></div>
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<span lang="EN-CA"><o:p>Season the scallops with salt and pepper. </o:p></span></div>
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<span lang="EN-CA"><o:p>Gently saute the ginger, garlic and shallots in canola oil in a large saute pan, for 2-3 minutes. Turn up the heat and add the white wine, reduce by half. Add the sweet chili sauce and lime juice. Cool this mixture and add scallops to marinate for 20 minutes. Place the scallops on the grill, set at MEDIUM and grill for 2 minutes per side, brushing with the marinade as they cook. Be cautious not to over cook the scallops.</o:p></span></div>
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<span lang="EN-CA"><o:p><br /></o:p></span></div>
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<span lang="EN-CA"><o:p><b>To serve:</b></o:p></span></div>
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Divide the scallops between 8 serving bowls. Ladle the broth and vegetables over the scallops and place the glazed pork belly chunks on top. Garnish with basil and green onions.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfq4T_YsfOjgYhjK_Efjiu-ilaApeiElr9m4yWEFkRT7Dn99W-g6lPUuJjYn1h2dKrAX5uQRZdD_ljt3ihmT2QfekECq_cENhgbbMECp3ZN8aFiw-fM4gai_g520UWUbMMeE26QW9n5qD2/s1600/P1050234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfq4T_YsfOjgYhjK_Efjiu-ilaApeiElr9m4yWEFkRT7Dn99W-g6lPUuJjYn1h2dKrAX5uQRZdD_ljt3ihmT2QfekECq_cENhgbbMECp3ZN8aFiw-fM4gai_g520UWUbMMeE26QW9n5qD2/s1600/P1050234.JPG" height="502" width="640" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic9Rm8XQhIQ4ExhtdFoHVqX9Veh3uzseT0wXetL482Kwz5mw7eRtZfsAp_Qoeo_AuW1_sLwYT3uq97NkLpGkpyLNt0icBg5jlWQQ2mP4CSINaKKO8PIvAaW3gwPstuBJ3XH5P96NLNdNaH/s1600/P1050230.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic9Rm8XQhIQ4ExhtdFoHVqX9Veh3uzseT0wXetL482Kwz5mw7eRtZfsAp_Qoeo_AuW1_sLwYT3uq97NkLpGkpyLNt0icBg5jlWQQ2mP4CSINaKKO8PIvAaW3gwPstuBJ3XH5P96NLNdNaH/s1600/P1050230.JPG" height="450" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Always happy to help with recipe development!</td></tr>
</tbody></table>
</div>
<br />
<br />Andrea Witzel & Kris Schumacherhttp://www.blogger.com/profile/12125709331573406720noreply@blogger.com0tag:blogger.com,1999:blog-7545393377355351726.post-5606621595837243842015-02-23T18:27:00.000-05:002015-02-23T18:27:01.533-05:00Chinese New Year<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyh6CjI6yKiywgWljl0gwhgSkkX0f0vSpWZZcfhdqulyTCiliDDXCg8Dqqeg0wJYThyKUV6F2TA1B8Hmm3AhodmdA3Ds1H3pcso4_ixhJdiOJVXs0BG5qVYqqCCRUL0_WfJ5mgg2bOSGsN/s1600/IMG_20150222_120349.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyh6CjI6yKiywgWljl0gwhgSkkX0f0vSpWZZcfhdqulyTCiliDDXCg8Dqqeg0wJYThyKUV6F2TA1B8Hmm3AhodmdA3Ds1H3pcso4_ixhJdiOJVXs0BG5qVYqqCCRUL0_WfJ5mgg2bOSGsN/s1600/IMG_20150222_120349.jpg" height="382" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kris and Baldur were both speeding down this hill on the cross country trail.</td></tr>
</tbody></table>
Chinese New Year was celebrated all over the world last week. We decided to mark the occasion of the beginning of the year of the Ram with a weekend long Chinese feast. Our other weekend plans involved taking advantage of the deep snow surrounding Ellicottville, NY., and spending as much time as we could on our cross-country skis in the magical forest behind Holimont. In order to accomplish both, Andrea pulled out a beautiful cookbook,<span style="font-family: Calibri, sans-serif;"> </span><span style="font-family: inherit;"><span style="font-size: 10.5pt;"> </span><u style="font-size: 10.5pt;">Beyond the Great Wall, 2008.</u><span style="font-size: 10.5pt;"><i>Jeffrey Alford and Naomi
Duguid,</i> </span> </span>which inspired us to adapt a number of their simpler recipes for our grilling menu. The ingredients were easy to find, the recipes simple and the flavours were outstanding. Here are some of the recipes that we enjoyed this weekend (between ski outings!).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbX16OhoSjkHOj5llkvFa7a_I1PEuJ-z931mN1wLRkHYK5TBcwiJf9sdMSqqjDh6HFHD8r_l6u_OpLelt9Dug-PHYtYj5mJNprvxDBCzigg4P8RiZ3szuXpsLb4FZ7A-lCQ_LsUG2ZxgUE/s1600/DSC04611.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbX16OhoSjkHOj5llkvFa7a_I1PEuJ-z931mN1wLRkHYK5TBcwiJf9sdMSqqjDh6HFHD8r_l6u_OpLelt9Dug-PHYtYj5mJNprvxDBCzigg4P8RiZ3szuXpsLb4FZ7A-lCQ_LsUG2ZxgUE/s1600/DSC04611.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These golden trout were sweet and tender.</td></tr>
</tbody></table>
<br /></div>
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<b><span style="font-size: large;">
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<span style="font-size: large;"><b><span lang="EN-US">Dai Grilled Fish</span></b></span></div>
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<br /></div>
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<span lang="EN-US">Ted was very patient about filleting these
fish more or less according to the directions.<span style="mso-spacerun: yes;"> </span>We put them on soaked maple
planks to stabilize them on the grill.<span style="mso-spacerun: yes;"> </span></span></div>
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<br /></div>
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<span lang="EN-US">2 small whole freshwater fish, about 1
pound each, filleted, but leaving the heads and tails intact</span></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US">For
the filling:</span></b></div>
<div class="MsoNormal">
<span lang="EN-US">¼ cup chopped fresh coriander leaves</span></div>
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<span lang="EN-US">1 cup finely chopped scallions, white and
tender green parts</span></div>
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<span lang="EN-US">1 small hot red chili pepper, finely minced</span></div>
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</div>
<span lang="EN-US">2 tablespoons coconut oil</span>
<br />
<br />
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<span lang="EN-US">1 teaspoon coarse sea salt</span></div>
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<span lang="EN-US">4 wedges of lime</span></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUevmjQglpk4mVTFKfrjfLAiUllQL9xtGFpL9YPxg6aYgvmi5q_EIUTg5bOlZLfZVSErnxq_8ZJSfReOaUYLG28p_lg4pEcFSklMGyL0nm1O9Bh5nezaWtpJ5X9YTDHfpW7TE_OL9mdXk3/s1600/DSC04620.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUevmjQglpk4mVTFKfrjfLAiUllQL9xtGFpL9YPxg6aYgvmi5q_EIUTg5bOlZLfZVSErnxq_8ZJSfReOaUYLG28p_lg4pEcFSklMGyL0nm1O9Bh5nezaWtpJ5X9YTDHfpW7TE_OL9mdXk3/s1600/DSC04620.JPG" height="425" width="640" /></a><span lang="EN-US">Soak 4 pairs of long chopsticks or bamboo
skewers and some kitchen string in water for 10 minutes, and 2 maple planks for
30 minutes. <span style="mso-spacerun: yes;"> </span>Meanwhile, clean and gut
fish if they haven’t already been prepared to this point.<span style="mso-spacerun: yes;"> </span>The instructions for filleting the fish are
as follows:</span></div>
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<br /></div>
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<span lang="EN-US">One at a time, lay each fish down on a
cutting board with the head end toward you, the tail pointing away, the spine
of the fish to the right, and the open belly to the left.<span style="mso-spacerun: yes;"> </span>With a very sharp knife, starting at the base
of the tail, on the belly side, cut across the base of the tail, slicing into
the fish just down to the bone.<span style="mso-spacerun: yes;"> </span>Slice
almost all the way over to the spine.<span style="mso-spacerun: yes;">
</span>Now cut toward you along the length of the backbone, again cutting
through the flesh just down to the bone.<span style="mso-spacerun: yes;">
</span>Stop before you reach the gills and then slice toward the belly side,
stopping before you reach the edge, so the rectangle you have cut stays
attached.<span style="mso-spacerun: yes;"> </span>Lay your knife almost
horizontally into the backbone cut and slice along the ribs to detach the flesh
from them, as if filleting the fish, but do not cut all the way through to the
belly edge.<span style="mso-spacerun: yes;"> </span></span></div>
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<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Tie one end of two chopsticks together.
Open the flap of one of the fish, and pull it back to keep it open.<span style="mso-spacerun: yes;"> </span>Place the fish diagonally into the moth of
the chopstick holder so the flap is held open, and secure the other end of the
chopsticks.<span style="mso-spacerun: yes;"> </span>Repeat at the other end with
the second set of chopsticks.<span style="mso-spacerun: yes;"> </span></span></div>
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<br /></div>
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<span lang="EN-US">Combine all the filling ingredients,
cutting in the coconut oil with 2 knives or a pastry blend to incorporate
evenly.<span style="mso-spacerun: yes;"> </span>Spread the filling over the
surface of both fish, and set the fish on top of the soaked planks.<span style="mso-spacerun: yes;"> </span>Place them on a preheated barbecue set to LOW
and cook for 20 minutes before testing for doneness.<span style="mso-spacerun: yes;"> </span>Serve with wedges of lime.<span style="mso-spacerun: yes;"> </span></span></div>
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<br /></div>
<div class="MsoNormal">
<span lang="EN-US">If cooking directly over the flame instead
of on a plank, cook for 10 minutes only on MEDIUM LOW.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNF2f4tBBEKozHhtj00piz_ZDwUPR0m7csYyhz-x3dlcDCnq-1exMNC1_lkxk95CP18zZqrOWF_uxOJibC_gt4VlVsQZevHwjjKD18_DbfS_rRK6IbxPM6r2SjSCMllTTkYfPI9r_ILbnn/s1600/DSC04632.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNF2f4tBBEKozHhtj00piz_ZDwUPR0m7csYyhz-x3dlcDCnq-1exMNC1_lkxk95CP18zZqrOWF_uxOJibC_gt4VlVsQZevHwjjKD18_DbfS_rRK6IbxPM6r2SjSCMllTTkYfPI9r_ILbnn/s1600/DSC04632.JPG" height="426" width="640" /></a></div>
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<br /></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-size: large;"><b><span lang="EN-US">Silk Road Tomato-Bell Pepper Salad</span></b></span></div>
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<br /></div>
<div class="MsoNormal">
<span lang="EN-US">1 medium-large orange bell pepper, </span></div>
<div class="MsoNormal">
<span lang="EN-US">2 medium ripe tomatoes</span></div>
<div class="MsoNormal">
<span lang="EN-US">½ teaspoon salt</span></div>
<div class="MsoNormal">
<span lang="EN-US">¼ cup chopped coriander and mint, combined </span></div>
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<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Remove the core, seeds and ribs from the
pepper, and cut it into ¼” x 1” strips.<span style="mso-spacerun: yes;">
</span>Place in a medium shallow bowl.<span style="mso-spacerun: yes;">
</span>Cut the tomatoes into small chunks and add to the bowl.<span style="mso-spacerun: yes;"> </span>Toss with the salt and chopped herbs, and
serve at room temperature.<span style="mso-spacerun: yes;"> </span></span></div>
<br />
<b><span style="font-size: large;">Pea Tendril Salad</span></b><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEtwgLjnJWRxU4ZooFvye-EOwIESO29lbAAcT1i1KQvJY4GYK-bZ1sbE2b55Bw0gISR9GYjMqj0uKPpVFzG0U7tnLJptSAudRzRS-Wlfo1us1W5PDO476bABzIQnA61UqD-FjBMLnyrWH6/s1600/DSC04648.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEtwgLjnJWRxU4ZooFvye-EOwIESO29lbAAcT1i1KQvJY4GYK-bZ1sbE2b55Bw0gISR9GYjMqj0uKPpVFzG0U7tnLJptSAudRzRS-Wlfo1us1W5PDO476bABzIQnA61UqD-FjBMLnyrWH6/s1600/DSC04648.JPG" height="426" width="640" /></a></div>
<b><br /><o:p></o:p></b></div>
<div class="MsoNormal">
½ pound pea tendrils
or pea shoots</div>
<div class="MsoNormal">
½ pound mixed sprouts, such as radish and broccoli</div>
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<b>For the dressing:</b></div>
<div class="MsoNormal">
2 tablespoons rice vinegar</div>
<div class="MsoNormal">
1 tsp toasted sesame oil</div>
<div class="MsoNormal">
¾ tsp salt</div>
<div class="MsoNormal">
1 small red cayenne chili pepper</div>
<div class="MsoNormal">
2 tbsp peanut oil</div>
<div class="MsoNormal">
½ cup thinly sliced shallots</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Combine the rice vinegar, sesame oil and salt in a small
bowl and set aside. Strip and discard the seeds from the red cayenne chili
pepper and thinly slice it. Set aside. </div>
<div class="MsoNormal">
Place the pea tendrils/shoots and mixed sprouts in a large shallow serving bowl. Stir the dressing and pour it over the pea tendril/sprouts mixture and
toss gently.</div>
<div class="MsoNormal">
Meanwhile, place a wok or heavy skillet over high heat. Add
the peanut oil, then the sliced shallots. Using long chop sticks or a spatula,
keep the shallots moving so that they do not burn. Fry for approximately 2
minutes, until they are golden-brown. Spread the shallots and oil over the pea
tendrils, sprinkle on the sliced red cayenne chili pepper and serve.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-size: large;">Uighur Lamb Kebabs</span><o:p></o:p></b></div>
<div class="MsoNormal">
These succulent, marinated
lamb kebabs have a tart, garlicky flavour, thanks to the pomegranate juice.</div>
<div class="MsoNormal">
1 pound boneless lamb leg or shoulder, cut into 1” square
pieces</div>
<div class="MsoNormal">
<b>For the marinade:<o:p></o:p></b></div>
<div class="MsoNormal">
1 medium onion, quartered</div>
<div class="MsoNormal">
2 tablespoons vegetable oil</div>
<div class="MsoNormal">
¼ cup pomegranate juice</div>
<div class="MsoNormal">
1 teaspoon salt</div>
<div class="MsoNormal">
1 tablespoon freshly ground black pepper</div>
<div class="MsoNormal">
2 cloves garlic, finely chopped</div>
<div class="MsoNormal">
¾ teaspoon cayenne pepper</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place the onion chunks into a food processor and whir into a
paste. Transfer onion paste to a medium size bowl and combine with the other
marinade ingredients. Add lamb pieces
and coat thoroughly with the marinade. Cover and let rest for 2 hours.</div>
<div class="MsoNormal">
Preheat the barbecue on HIGH for 10 minutes, then reduce to
MEDIUM. Thread the lamb onto metal skewers(or bamboo skewers that have been
soaked in water for 30 minutes).</div>
<div class="MsoNormal">
Place the skewers on the grids and grill 2 minutes on the
first side, then turn and cook for 2 additional minutes on each of the other 3
sides, for a total of 8 minutes. They should still be pink in the middle!<br />
<br />
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<br />
<br />
<div class="MsoNormal">
<b><span style="font-size: large;">Yuanyang Grilled
Potatoes</span></b></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
4 large Yukon Gold Potatoes, scrubbed, skin-on<br />
2 tablespoons canola oil </div>
<div class="MsoNormal">
Sea salt and freshly ground Ground Sichuan Pepper</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place the potatoes in a large pot of salted boiling water.
Boil for approximately 15 minutes, until the potatoes are barely cooked through.
Drain and let cool.</div>
<div class="MsoNormal">
Preheat barbecue
on HIGH for 5 minutes, the reduce to MEDIUM. Meanwhile,
cut the potatoes into 1 ½- inch chunks. Toss them lightly in the canola
oil and place them on the grill, turning occasionally until all sides
are golden and crispy. Serve plain, accompanied by the sea salt
and freshly ground Sichuan Pepper.<br />
<br />
Serve with Soy-Vinegar Dipping Sauce<br />
</div>
<span style="font-size: large;"><b>Soy-Vinegar Dipping Sauce</b></span><br />
<span style="font-size: large;"><span style="font-size: small;">We also served this sauce pork and leek dumplings.</span><b> </b></span><br />
<span style="font-size: large;"><b> </b></span><span style="font-size: large;"><span style="font-size: small;">
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</span></span><br />
<div class="MsoNormal">
<span lang="EN-US">¼ cup soy sauce</span></div>
<div class="MsoNormal">
<span lang="EN-US">2 tablespoons rice vinegar</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 tablespoon fine fresh ginger threads.</span></div>
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;"><span style="font-size: small;">Combine in a small bowl and stir.</span></span><br />
<span style="font-size: large;"><span style="font-size: small;"> </span><b> </b></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD7L25sOjXR2AikD5H6hN34h_HWTKqcx4BNRCU_bxyOkualoLybYrVvU7gr3n1gW7MvK-hY7pgc9DIAVJ7Bw4vzSD2MnvpvlrRzAJj7X3mYcTRijHth8IRtL6dUylQuHZjDNXsU2RkIo9p/s1600/DSC04650.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD7L25sOjXR2AikD5H6hN34h_HWTKqcx4BNRCU_bxyOkualoLybYrVvU7gr3n1gW7MvK-hY7pgc9DIAVJ7Bw4vzSD2MnvpvlrRzAJj7X3mYcTRijHth8IRtL6dUylQuHZjDNXsU2RkIo9p/s1600/DSC04650.JPG" height="426" width="640" /></a></div>
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<br /></div>
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<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-size: 14.0pt;">Leek and Pork Dumplings</span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">1 large leek, white part only</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 tablespoon vegetable oil</span></div>
<div class="MsoNormal">
<span lang="EN-US">½ pound ground pork</span></div>
<div class="MsoNormal">
<span lang="EN-US">½<span style="mso-spacerun: yes;">
</span>small red chili pepper finely minced</span></div>
<div class="MsoNormal">
<span lang="EN-US">2 tablespoons chopped fresh cilantro leaves
and stems</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 teaspoon soy sauce</span></div>
<div class="MsoNormal">
<span lang="EN-US">½ teaspoon roasted sesame oil</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 package wonton wrappers</span></div>
<div class="MsoNormal">
<span lang="EN-US">corn starch</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Trim the leek of roots and dark green
leaves. Slice it in half lengthwise, and soak it in water to remove any
debris.<span style="mso-spacerun: yes;"> </span>Drain well, then cut it into ¼”
slices. Heat the vegetable oil in a small pan and sauté until tender, about 5
minutes.<span style="mso-spacerun: yes;"> </span>Set aside to cool.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Combine the cooled leeks, pork, chili
pepper, soy sauce and sesame oil in a medium bowl.<span style="mso-spacerun: yes;"> </span>Line a baking sheet with parchment paper and
sprinkle it with corn starch.<span style="mso-spacerun: yes;"> </span>Have a
small bowl of water on hand.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Place a teaspoon of the prepared filling in
the middle of one wonton wrapper.<span style="mso-spacerun: yes;"> </span>Dip
your finger in water and trace the outside of the wonton to just moisten
it.<span style="mso-spacerun: yes;"> </span>Gather up the edges of the wrapper
and pinch it just above the filling while twisting slightly to secure. <span style="mso-spacerun: yes;">
</span>Set it on the baking sheet and repeat.<span style="mso-spacerun: yes;">
</span>The dumplings can be frozen at this point, then stored in the freezer in
an airtight container, or cooked immediately.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">
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<div class="MsoNormal">
<span lang="EN-US">To cook, heat a small amount of oil in a nonstick
pan fitted with a lid.<span style="mso-spacerun: yes;"> </span>Lay some
dumplings spaced 1 inch apart in the bottom of the pan.<span style="mso-spacerun: yes;"> </span>Let cook for a few minutes without disturbing
to allow the bottoms to brown slightly.<span style="mso-spacerun: yes;">
</span>Pour in about ½ cup water, then cover with the lid to allow the dumplings
to steam.<span style="mso-spacerun: yes;"> </span>Cook for about 5 minutes until
the meat is cooked (slightly longer if cooked from frozen).<span style="mso-spacerun: yes;"> </span>Serve hot with
Soy-Vinegar Dipping Sauce, or any other sauce of your choice.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtuLes6644XLOSWlGtoHfbDkghGyj_2jR_3CUehcuMlBQ1xp10RPbcN54ekXAHLmQ_11aMhuQsNP3PGTurjsY_kr_vzQ-daZG0-tvB9BmYFvFMzufpWhEV60gQCJEdE9oddTUrvYzBe-aq/s1600/DSC04613.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtuLes6644XLOSWlGtoHfbDkghGyj_2jR_3CUehcuMlBQ1xp10RPbcN54ekXAHLmQ_11aMhuQsNP3PGTurjsY_kr_vzQ-daZG0-tvB9BmYFvFMzufpWhEV60gQCJEdE9oddTUrvYzBe-aq/s1600/DSC04613.JPG" height="426" width="640" /></a></div>
<div class="MsoNormal">
<br /></div>
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<br /></div>
Andrea Witzel & Kris Schumacherhttp://www.blogger.com/profile/12125709331573406720noreply@blogger.com1tag:blogger.com,1999:blog-7545393377355351726.post-80685019938956934442015-02-16T19:32:00.000-05:002015-02-16T19:32:14.706-05:00Valentine's Treats
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<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4PZjRI1_QbomHc5ltRG7lccGdNJ1-MPmTTtKPBQxlCJZsZDGGhrh_wWQmFqZbiAHXSUmgZEJjS1GrgIcmQZBBNDuye3vFQ-8zY-VyGRI0rIRTHA-LdN6GcEPb3lTNA2FUihAaoYjBrvLy/s1600/DSC04584.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4PZjRI1_QbomHc5ltRG7lccGdNJ1-MPmTTtKPBQxlCJZsZDGGhrh_wWQmFqZbiAHXSUmgZEJjS1GrgIcmQZBBNDuye3vFQ-8zY-VyGRI0rIRTHA-LdN6GcEPb3lTNA2FUihAaoYjBrvLy/s1600/DSC04584.jpg" height="640" width="426" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">With temperatures in our area dipping below the
-30</span><span lang="EN-US" style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">°</span><span lang="EN-US">C mark we were happy to spend much of the
weekend cozied up to the fire, but we did still manage to use the grill for
dinner!<span style="mso-spacerun: yes;"> </span>Our Valentine's dish was
inspired by a column in the Washington Post, but instead of using prepared duck
confit, we slow-roasted the duck legs in the Broil King Rib Roaster, and
added some stir-fried vegetables for crunch and colour.<span style="mso-spacerun: yes;"> </span>Samantha was in charged with cutting the red
peppers into heart shapes for the occasion!</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzpzFH-HV6u_ZiZqFmyb6TuWFMGjzoX4LodLTCEY26WvfyOLjnS4qwpTG5JgPvw8duYk9sW0ZZk7j4GW9c35TtjI2a2F5j6Y8pdTGRTrBRr4-JlMM5NMX5f0XB1p-3ho8b0gHvf9jj8T-y/s1600/DSC04577.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzpzFH-HV6u_ZiZqFmyb6TuWFMGjzoX4LodLTCEY26WvfyOLjnS4qwpTG5JgPvw8duYk9sW0ZZk7j4GW9c35TtjI2a2F5j6Y8pdTGRTrBRr4-JlMM5NMX5f0XB1p-3ho8b0gHvf9jj8T-y/s1600/DSC04577.JPG" height="426" width="640" /></a></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14.0pt; mso-ansi-language: EN-CA;">Tender Duck over Coconut Rice
Noodles</span></b></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="mso-ansi-language: EN-CA;">Serves 4</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="mso-ansi-language: EN-CA;">4 duck legs</span></div>
<div class="MsoNoSpacing">
<span style="mso-ansi-language: EN-CA;">¼ cup sherry or
vermouth</span></div>
<div class="MsoNoSpacing">
<span style="mso-ansi-language: EN-CA;">1-2 tablespoons yellow
mustard</span></div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;"><span style="mso-ansi-language: EN-CA;">for the rub:</span></b></div>
<div class="MsoNormal">
<span lang="EN-US">¼ cup brown sugar</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 tablespoon chili powder</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 tablespoon paprika</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 teaspoon freshly ground black pepper</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 teaspoon dry mustard</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 teaspoon 5-spice powder</span></div>
<div class="MsoNormal">
<span lang="EN-US">½ teaspoon ground ginger</span></div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;"><span style="mso-ansi-language: EN-CA;">for the broth:</span></b><span style="mso-ansi-language: EN-CA;"></span></div>
<div class="MsoNoSpacing">
<span style="mso-ansi-language: EN-CA;">1 1/2-inch piece
ginger root</span></div>
<div class="MsoNoSpacing">
<span style="mso-ansi-language: EN-CA;">1 bunch (3 ounces)
cilantro</span></div>
<div class="MsoNoSpacing">
<span style="mso-ansi-language: EN-CA;">1 can coconut milk</span></div>
<div class="MsoNoSpacing">
<span style="mso-ansi-language: EN-CA;">1 cup chicken broth</span></div>
<div class="MsoNoSpacing">
<span style="mso-ansi-language: EN-CA;">2 tablespoons Thai
fish sauce</span></div>
<div class="MsoNoSpacing">
<span style="mso-ansi-language: EN-CA;">3 whole star anise</span></div>
<div class="MsoNoSpacing">
<span style="mso-ansi-language: EN-CA;">1/2 teaspoon Sambel
Olek</span></div>
<div class="MsoNoSpacing">
<span style="mso-ansi-language: EN-CA;">2 limes</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="mso-ansi-language: EN-CA;">8 ounces flat rice
noodles</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;"><span style="mso-ansi-language: EN-CA;">for the sautéed vegetables:</span></b></div>
<div class="MsoNoSpacing">
<span style="mso-ansi-language: EN-CA;">1 tablespoon
vegetable oil</span></div>
<div class="MsoNoSpacing">
<span style="mso-ansi-language: EN-CA;">1 cup sugar snap
peas</span></div>
<div class="MsoNoSpacing">
<span style="mso-ansi-language: EN-CA;">1 cup red bell
peppers (cut into heart shapes, optional)</span></div>
<div class="MsoNoSpacing">
<span style="mso-ansi-language: EN-CA;">1 cup sliced
mushrooms</span></div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;"><span style="mso-ansi-language: EN-CA;">for the garnish:</span></b></div>
<div class="MsoNoSpacing">
<span style="mso-ansi-language: EN-CA;">1/4 cup flaked or
shredded coconut </span></div>
<div class="MsoNoSpacing">
<span style="mso-ansi-language: EN-CA;">1/2 cup roasted,
unsalted cashews</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Prepare the duck legs the night before cooking
by CAREFULLY piercing the skin in several areas with a fork or sharp paring
knife. <span style="mso-spacerun: yes;"> </span>Lay them in a flat glass dish and
pour the sherry or vermouth over the duck, leaving them uncovered in the
refrigerator overnight.<span style="mso-spacerun: yes;"> </span>By the end of
the roasting time, the fat will have dripped away, leaving moist succulent
meat, with a crispy skin.<span style="mso-spacerun: yes;"> </span>DO NOT PIERCE
THE FLESH, as you do not want the juices to escape during cooking. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Coat the duck legs in a thin layer of
yellow mustard. This will allow the rub to adhere to the duck and will help
develop a zingy, crispy skin. Coat them with a layer of the rub and lay in a
large flat glass dish.<span style="mso-spacerun: yes;"> </span>At this point you
can either cook the duck legs in a smoker set at 200</span><span lang="EN-US" style="font-family: Calibri;">°</span><span lang="EN-US">F, or in side a rib roaster
or other heavy cast iron vessel in a barbecue with the outside burners set on
LOW and the middle burners off.<span style="mso-spacerun: yes;"> </span>Cooking
time will be 3-4 hours at these very low temperatures.<span style="mso-spacerun: yes;"> </span>Continue cooking until the internal
temperature of the duck legs is 165-170</span><span lang="EN-US" style="font-family: Calibri;">°</span><span lang="EN-US">F.<span style="mso-spacerun: yes;"> </span>Shred the duck meat and crispy skin and keep
warm.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-ansi-language: EN-CA; mso-bidi-font-family: "Times New Roman";">Meanwhile,
peel the ginger, then cut it lengthwise into very thin slices. Coarsely chop
the cilantro leaves and some of the tender stems. Arrange the coconut in a
single layer on one side of a small baking sheet; spread the cashews on the
other side. Bake at 350 degrees for 5 minutes, until lightly browned. Let the
coconut cool on the baking sheet. Transfer the nuts to a cutting board and
coarsely chop.</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-ansi-language: EN-CA; mso-bidi-font-family: "Times New Roman";">Combine
the coconut milk, broth, fish sauce, star anise, crushed red pepper flakes, the
ginger and half of the cilantro in a large saucepan over medium heat. Once the
mixture starts to bubble at the edges, reduce the heat to medium-low and cook
for about 10 minutes. Remove from the heat. Cut the limes in half, then squeeze
their juice into the saucepan, stirring to incorporate. Discard the star anise.</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-ansi-language: EN-CA; mso-bidi-font-family: "Times New Roman";">While
the sauce is simmering, stir-fry the sugar snap peas, mushrooms and red peppers
in a wok set on MEDIUM-HIGH, until just tender-crisp.</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-ansi-language: EN-CA; mso-bidi-font-family: "Times New Roman";">Meanwhile,
add the rice noodles to the boiling water; reduce the heat to medium-high and
cook for about 3 minutes or according to the package directions. Drain, and
divide evenly among individual wide, shallow bowls, piling the noodles in the
center of each bowl.</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-ansi-language: EN-CA; mso-bidi-font-family: "Times New Roman";">Scatter
equal amounts of the duck meat over each portion, then pour equal amounts of
the broth around the noodles in each bowl. Arrange the vegetables over top,
then sprinkle with the toasted coconut, the cashews and the remaining chopped
cilantro.</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-ansi-language: EN-CA; mso-bidi-font-family: "Times New Roman";">Serve
right away.</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfDAwxlSMox4-rLLpMWAZ2ast6wQuQQxyKTLSHRQ2dZX4fCzcbHprRo5sCzfWOHd9khj5zFOJxTxFgXz1e_VInW_E2IUAGJVjepLLPtDaAaCqymbO3QnOzrVcFyYiY5lhfdmKBr-CLNS4D/s1600/DSC04599.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfDAwxlSMox4-rLLpMWAZ2ast6wQuQQxyKTLSHRQ2dZX4fCzcbHprRo5sCzfWOHd9khj5zFOJxTxFgXz1e_VInW_E2IUAGJVjepLLPtDaAaCqymbO3QnOzrVcFyYiY5lhfdmKBr-CLNS4D/s1600/DSC04599.JPG" height="426" width="640" /></a></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14.0pt; mso-ansi-language: EN-CA; mso-bidi-font-family: "Times New Roman";">Wicked Chocolate Brownies</span></b></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-ansi-language: EN-CA; mso-bidi-font-family: "Times New Roman";">Jane
Peirce from Toronto shared this amazing recipe with us.<span style="mso-spacerun: yes;"> </span>The mini marshmallows make them both moist
and chewy, and our gluten free version turned out beautifully.</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1 cup butter</span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">4 ounces unsweetened chocolate</span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1 cup milk chocolate chips </span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">2 cups sugar</span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">4 eggs</span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1 teaspoon vanilla</span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1 cup flour (either gluten free or
regular)</span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">1 teaspoon baking powder</span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">½ teaspoon salt</span></div>
<div class="MsoNoSpacing">
<span lang="EN-US">2 cups mini marshmallows</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Line a 9 x 11 baking pan with parchment
paper, and lightly grease the paper.<span style="mso-spacerun: yes;">
</span>Preheat the oven to 350</span><span lang="EN-US" style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">°</span><span lang="EN-US">F</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN-US">In a medium bowl set over gently
simmering water, melt the butter, unsweetened chocolate and chocolate chips
stirring often.<span style="mso-spacerun: yes;"> </span>Set aside to let cool
slightly.</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Beat the sugar, eggs and vanilla until
thick and pale, about 3 minutes.<span style="mso-spacerun: yes;"> </span>Fold in
the cooled chocolate mixture.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN-US">In a small bowl, mix together the flour,
baking powder and salt.<span style="mso-spacerun: yes;"> </span>Fold this into
the chocolate and eggs.<span style="mso-spacerun: yes;"> </span>Stir in the
marshmallows, and scrape the mixture into the prepared baking pan.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Bake for 35 – 37 minutes. </span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Cool completely before cutting, because
they are very gooey.<span style="mso-spacerun: yes;"> </span>Serve with ice
cream and raspberries.</span></div>
<div class="MsoNoSpacing">
<br /></div>
Andrea Witzel & Kris Schumacherhttp://www.blogger.com/profile/12125709331573406720noreply@blogger.com0tag:blogger.com,1999:blog-7545393377355351726.post-47009850865308846412015-02-09T17:18:00.004-05:002015-02-09T17:18:56.326-05:00Back To Basics<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfZUeM6cwdhwjluT3Ce3aUp7vvHDxP-KQdXZk8Xd-kc3cilMEeFASQxpRyNVHQBGBFull1MnSynUzNwOXzqgwSJLJ1TAHqm9kAi76aHDG6g8SsOnUvW2HnPepKwdIexOmPaAC31UJ3UCvy/s1600/DSC04571.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfZUeM6cwdhwjluT3Ce3aUp7vvHDxP-KQdXZk8Xd-kc3cilMEeFASQxpRyNVHQBGBFull1MnSynUzNwOXzqgwSJLJ1TAHqm9kAi76aHDG6g8SsOnUvW2HnPepKwdIexOmPaAC31UJ3UCvy/s1600/DSC04571.JPG" height="426" width="640" /></a></div>
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<div class="MsoNormal">
<br />
<span lang="EN-US">We love making ribs for all occasions:<span style="mso-spacerun: yes;"> </span>casual neighbourhood get-togethers, weekday
dinners, and birthday celebrations.<span style="mso-spacerun: yes;"> </span>Who
doesn’t love a tender rack of ribs?!<span style="mso-spacerun: yes;"> </span>For
some time, Ted has been tinkering with a design for a “rib roaster” to make
barbecuing ribs <b style="mso-bidi-font-weight: normal;">even</b> easier.<span style="mso-spacerun: yes;"> </span>We’ve tested out several prototypes, and now the final Broil King rib roaster is in production.<span style="mso-spacerun: yes;"> </span>Because of the tight seal on this cast iron
vessel, all the moisture is locked in and the ribs get more and more
tender.<span style="mso-spacerun: yes;"> </span>On Saturday we coated a few
racks of pork ribs with a homemade rub, arranged them in the rib roaster, set
them on the barbecue on LOW and went skiing for 3 hours. When we came back all
that was left to do was to lay them on the grill, coat them with some barbecue
sauce, and let the sauce glaze the ribs.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgScRUVnT-xhKMCJjYQwvIoKDaFOKSDMnUmRzYaR2BeSOdrKU62hfD1lAu4OAIGyjALQFp8PALFC2BO_VmB9dAvCFwjWZqHQmIv3A09MicvdBWOvNbllpzR_ffTuY9dgi_MEcokLJZfLDrg/s1600/DSC04562.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgScRUVnT-xhKMCJjYQwvIoKDaFOKSDMnUmRzYaR2BeSOdrKU62hfD1lAu4OAIGyjALQFp8PALFC2BO_VmB9dAvCFwjWZqHQmIv3A09MicvdBWOvNbllpzR_ffTuY9dgi_MEcokLJZfLDrg/s1600/DSC04562.JPG" height="426" width="640" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8bKLSmg7RNEAznX5G1TCUks2INtPIz6pGNYA4YhDkuBMrsFNG7N_-YvI7G7foC6HmXdd5A94fnlvXGSb_GiN6J_iYoh7npxCHb_2Cd-uVa5qx4FmyMpFwOWMfj918SsKAY-6ek7CWtlpA/s1600/DSC04574.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8bKLSmg7RNEAznX5G1TCUks2INtPIz6pGNYA4YhDkuBMrsFNG7N_-YvI7G7foC6HmXdd5A94fnlvXGSb_GiN6J_iYoh7npxCHb_2Cd-uVa5qx4FmyMpFwOWMfj918SsKAY-6ek7CWtlpA/s1600/DSC04574.jpg" height="400" width="266" /></a><b style="mso-bidi-font-weight: normal;"><span lang="EN-US">Savoury and Sweet Rib Rub</span></b></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">1 teaspoon coriander seeds</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 teaspoon cumin seeds</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 teaspoon fennel seeds</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 teaspoon ancho chili powder</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 teaspoon mustard powder</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 teaspoon oregano</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 tablespoon sweet paprika</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 teaspoon freshly ground black pepper</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 teaspoon kosher salt</span></div>
<div class="MsoNormal">
<span lang="EN-US">pinch chipotle chili powder </span></div>
<div class="MsoNormal">
<span lang="EN-US">3-4 <span style="mso-spacerun: yes;"> </span>tablespoons
brown sugar</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Place the coriander, cumin and fennel seeds
in a small pan and toast over medium heat until very fragrant.<span style="mso-spacerun: yes;"> </span>Transfer to a mortar and crush with pestle
until finely ground.<span style="mso-spacerun: yes;"> </span>Combine all the
ingredients in a small bowl and mix well.<span style="mso-spacerun: yes;">
</span>Rub all over the ribs.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">While we were preparing the rub, Sam and
Eric pulled together a delicious batch of macaroni and cheese, the perfect
accompaniment.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal">
<br />
<span style="font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-size: large;"><span style="mso-spacerun: yes;">
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<div class="MsoNoSpacing">
<span style="font-size: large;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14.0pt; mso-ansi-language: EN-CA;">Macaroni and Cheese</span></b></span></div>
<div class="MsoNoSpacing">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9gcfDeZ_KlLsgOS5N4K5lduHQkG4et03b7j6LYq4IPH0LwWbajXXyxQOuxiZoPvn9y4ALsFSjCM-PM8ip3jej81122fs5rqzxwzBt7MwXY11JaMCsUl3TBeW4dSDt9YYZsBLHJfnnkFsb/s1600/DSC04570.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9gcfDeZ_KlLsgOS5N4K5lduHQkG4et03b7j6LYq4IPH0LwWbajXXyxQOuxiZoPvn9y4ALsFSjCM-PM8ip3jej81122fs5rqzxwzBt7MwXY11JaMCsUl3TBeW4dSDt9YYZsBLHJfnnkFsb/s1600/DSC04570.jpg" height="400" width="266" /></a><span style="mso-ansi-language: EN-CA;"> </span></div>
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<span style="mso-ansi-language: EN-CA;">Kosher salt </span></div>
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<span style="mso-ansi-language: EN-CA;">1 pound macaroni </span></div>
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<span style="mso-ansi-language: EN-CA;">¾ cup unsalted
butter </span></div>
<div class="MsoNoSpacing">
<span style="mso-ansi-language: EN-CA;">6 tablespoons flour
</span></div>
<div class="MsoNoSpacing">
<span style="mso-ansi-language: EN-CA;">2 shallots, minced</span></div>
<div class="MsoNoSpacing">
<span style="mso-ansi-language: EN-CA;">1 bay leaf </span></div>
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<span style="mso-ansi-language: EN-CA;">1 teaspoon dried
thyme or 1 tablespoon chopped fresh thyme</span></div>
<div class="MsoNoSpacing">
<span style="mso-ansi-language: EN-CA;">4-1/2 cups milk ,
heated</span></div>
<div class="MsoNoSpacing">
<span style="mso-ansi-language: EN-CA;">1 tsp. freshly
ground black pepper </span></div>
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<span style="mso-ansi-language: EN-CA;">Pinch nutmeg </span></div>
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<span style="mso-ansi-language: EN-CA;">6 cups (1 lb.)
finely shredded sharp Cheddar</span></div>
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<br /></div>
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<b><span style="mso-ansi-language: EN-CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">For the
topping:</span></b></div>
<div class="MsoNoSpacing">
<span style="mso-ansi-language: EN-CA;">1-1/4 cups coarse
breadcrumbs </span></div>
<div class="MsoNoSpacing">
<span style="mso-ansi-language: EN-CA;">2 Tbs. unsalted
butter, melted </span></div>
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</div>
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<br /></div>
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<span style="mso-ansi-language: EN-CA; mso-bidi-font-family: "Times New Roman";">Heat the
oven to 375°F. Bring a large pot of salted water to a boil and add the macaroni;
cook until just al dente and drain well.<span style="mso-spacerun: yes;">
</span>Rinse with cold water to stop cooking.</span><span style="mso-ansi-language: EN-CA; mso-bidi-font-family: "Times New Roman";"> </span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="mso-ansi-language: EN-CA; mso-bidi-font-family: "Times New Roman";"> Melt the
butter in a large heavy dutch oven over medium heat. Add the flour, shallot,
bay leaf and thyme.<span style="mso-spacerun: yes;"> </span>Cook over medium-low
heat for 2 to 3 min., stirring constantly. Slowly
whisk the heated milk into the roux until thoroughly combined. Raise the heat
to medium high; whisk constantly until the mixture boils. Simmer for 3 to 4
minutes, stirring constantly, until thickened. Lower the heat and continue
simmering for about 10 minutes, stirring constantly. <span style="mso-spacerun: yes;"></span>Add 2 tsp. salt, the pepper, nutmeg, and
shredded cheese, stirring until the cheese is just melted.</span></div>
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<span style="mso-ansi-language: EN-CA; mso-bidi-font-family: "Times New Roman";">Add the
pasta to the cheese sauce and stir well.<span style="mso-spacerun: yes;">
</span>To save dishes you may bake it in this vessel, or butter a casserole
dish and transfer the mixture. <span style="mso-spacerun: yes;"> </span>Toss the
breadcrumbs with the melted butter and spread them over the casserole. Bake
until sizzling and lightly browned on top (cover with foil if the top browns
too quickly), about 40 minutes.</span></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<br /></div>
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<span lang="EN-US"><span style="mso-spacerun: yes;"><span lang="EN-US">Meanwhile, back in the city, Kris was
preparing a rib dinner for Mark’s birthday.<span style="mso-spacerun: yes;">
</span>Her side dishes included <a href="http://gatheringaroundthegrill.blogspot.ca/2011/07/whole-piglet-on-rotisserie.html" target="_blank"><span style="color: red;"><b>coleslaw </b></span></a>and a delicious grilled vegetable
salad.</span></span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO70vtrlBslDf_kdb6LXUAWsfwST8ARJWQHC00CpG7fqdnh6z7RFs9hmCbNxjogvS16ToeMD4LvDq4pb2rpM3AZPVMR_3hp2DfpwN70Rw7j6XhHeenSU-x0JxEzzjqPqcOVVYecx2Dng9y/s1600/P1050167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO70vtrlBslDf_kdb6LXUAWsfwST8ARJWQHC00CpG7fqdnh6z7RFs9hmCbNxjogvS16ToeMD4LvDq4pb2rpM3AZPVMR_3hp2DfpwN70Rw7j6XhHeenSU-x0JxEzzjqPqcOVVYecx2Dng9y/s1600/P1050167.JPG" height="428" width="640" /></a></div>
<b><span style="font-size: large;">Grilled Vegetable Salad with Parmesan cheese and Toasted
Hazelnuts</span></b><br />
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The greens in this salad, a mixture of spring greens, water-cress
, fresh basil and broccoli and radish sprouts, pack a powerful punch of flavour. Topped with
the winning combination of caramelized grilled vegetables, top quality Parmesan
cheese (we use Parmigiano- Reggiano) and toasted hazelnuts, this salad could be
a meal in itself.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPnP77W8PuJSjfB3Ey3j12mWGYw5Rz51zwQTSVMXKsBV9qUl3aHhOFoF-_7Zewi-Tjl6HaqGnz07bKyOUxZvIou5LrbK7H9bQaoYUHNdR04xVQEZBmYszMXfbeTD0R3LNUAhlclS3riImc/s1600/P1050126.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPnP77W8PuJSjfB3Ey3j12mWGYw5Rz51zwQTSVMXKsBV9qUl3aHhOFoF-_7Zewi-Tjl6HaqGnz07bKyOUxZvIou5LrbK7H9bQaoYUHNdR04xVQEZBmYszMXfbeTD0R3LNUAhlclS3riImc/s1600/P1050126.JPG" height="213" width="320" /></a></div>
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2 zucchinis,
trimmed and cut into ½ inch slices </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 yellow
pepper, cored, seeded and cut into quarters</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 orange
pepper, cored, seeded and cut into quarters</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 red pepper,
cored, seeded and cut into quarters</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 fennel
bulb, trim top and cut into 4 slices</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 spanish
onion, cut into 4-5 thick slices</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 head
radicchio, quartered</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
3 tbsp olive
oil</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Salt and
black pepper</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 tbsp
balsamic vinegar</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9FJyJLfAOMB2OFAEswzTQ4ISlMtdNXeUNeKwBlKbxfEK1Lo99vgulEA13nhnjbxPevWHinzNQLADZ0LyXM1wWCkMEPF4UiFvXknU3BsbieXrknxeWbBf7raJT_yWWwMuJZMYm9jAGaBCq/s1600/P1050127.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9FJyJLfAOMB2OFAEswzTQ4ISlMtdNXeUNeKwBlKbxfEK1Lo99vgulEA13nhnjbxPevWHinzNQLADZ0LyXM1wWCkMEPF4UiFvXknU3BsbieXrknxeWbBf7raJT_yWWwMuJZMYm9jAGaBCq/s1600/P1050127.JPG" height="320" width="228" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sadly, the birthday boy was put to work on his birthday</td></tr>
</tbody></table>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
4 cups mixed
greens</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 cup
watercress</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 cup basil
leaves</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
½ cup
broccoli and radish sprouts</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 tbsp
balsamic vinegar</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
2 tbsp hazelnut
oil</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
100 gram
piece of Parmesan cheese, shaved</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1/3 cup
hazelnuts, toasted</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 tbsp extra
virgin olive oil</div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Preheat
barbecue on HIGH for 5 minutes, then reduce heat to MEDIUM. Meanwhile clean and
cut vegetables into desired size. Brush vegetable pieces on all sides with oil,
using a silicone brush. Place on grids and grill for about 2 -3 minutes per
side. Transfer to a platter, drizzle with balsamic vinegar and sprinkle with
salt and pepper.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Combine
mixed greens, watercress, basil leaves and sprouts in a large salad bowl. Toss
with balsamic vinegar and hazelnut oil. Arrange greens on a large platter and place
grilled vegetables on top of the greens. Garnish with toasted hazelnuts, shaved
Parmesan cheese and drizzle with a little extra virgin olive oil.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjltnmZqy6BSj9VrKVoDNV-QPNTDa5NqJA1tUdl60pQx_93Zq2_NOhAqMJ-Q5vS7lVwq9uMG3vJo78C3YRv49rjFiLl-niunTsrzyk-HFgkWVnih2lKTxj2cPJX3O8pl7udxmO_AVRIYb0z/s1600/P1050128.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjltnmZqy6BSj9VrKVoDNV-QPNTDa5NqJA1tUdl60pQx_93Zq2_NOhAqMJ-Q5vS7lVwq9uMG3vJo78C3YRv49rjFiLl-niunTsrzyk-HFgkWVnih2lKTxj2cPJX3O8pl7udxmO_AVRIYb0z/s1600/P1050128.JPG" height="428" width="640" /></a></div>
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<o:p> </o:p> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx_MgjdEOQ1TWmWGiYyAHznxPpYnUrUKGlpJAt41op8RiIq2rf8LboLuxJ6VpaTGijbRtXwbGqz8ENR4y0wJeFypyChtuddFqUXKzZUKgE8gt_A3M-Z1tyF7m9QJWSMbTJ-2zQChcULNpj/s1600/P1050192-001.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx_MgjdEOQ1TWmWGiYyAHznxPpYnUrUKGlpJAt41op8RiIq2rf8LboLuxJ6VpaTGijbRtXwbGqz8ENR4y0wJeFypyChtuddFqUXKzZUKgE8gt_A3M-Z1tyF7m9QJWSMbTJ-2zQChcULNpj/s1600/P1050192-001.JPG" height="295" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRR942R6LRC1QquFXB0IvaJYNTl68bMzWMzipnUrCXtWbZ14yKPCUFuTKgyKVGUKL1Y1xN_iQMoyJCkG_Ir2jSAoZAnQ0UQZRn5lGU3xm5jC283YN0kuZTduMBlBTz2MQSDeWc9lBB5x7C/s1600/P1050172.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRR942R6LRC1QquFXB0IvaJYNTl68bMzWMzipnUrCXtWbZ14yKPCUFuTKgyKVGUKL1Y1xN_iQMoyJCkG_Ir2jSAoZAnQ0UQZRn5lGU3xm5jC283YN0kuZTduMBlBTz2MQSDeWc9lBB5x7C/s1600/P1050172.JPG" height="320" width="210" /></a><span lang="EN-US"><span style="mso-spacerun: yes;"><span lang="EN-US"><br /></span></span></span></div>
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<span lang="EN-US"><span style="mso-spacerun: yes;"><span lang="EN-US"> </span> </span></span></div>
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<br /></div>
Andrea Witzel & Kris Schumacherhttp://www.blogger.com/profile/12125709331573406720noreply@blogger.com0tag:blogger.com,1999:blog-7545393377355351726.post-43683875437700005522015-02-02T17:33:00.002-05:002015-02-02T17:33:33.541-05:00Bringing Back Vegetables!<!--[if gte mso 9]><xml>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF6pGCvb28S7TiBpYsxD_sONBx-ykBzlyztOSro3DJnVP2HLOSClY4eHFutOu3w3Tg9H1hCMuDEyQtL_G0EHNmq1ihx_3snQdxbkcYb5AXyEgxYVsw_e0M6IY69AaT7zNgL09bts5bLdz1/s1600/P1050022-001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF6pGCvb28S7TiBpYsxD_sONBx-ykBzlyztOSro3DJnVP2HLOSClY4eHFutOu3w3Tg9H1hCMuDEyQtL_G0EHNmq1ihx_3snQdxbkcYb5AXyEgxYVsw_e0M6IY69AaT7zNgL09bts5bLdz1/s1600/P1050022-001.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baldur is not convinced about this vegetable heavy menu</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<div class="MsoNormal">
<b> </b>We are finally getting over our holiday slump and are thinking about putting more vegetables back into our diet. This meant that we had to come up with a couple of truly delicious menus for both Tim's birthday celebration and our Super Bowl celebration. We think that we came up with a few winners! First, try this delicious appetizer.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;"> <b>Crostini with Smoked Vegetable Ragout and Basil Goat Cheese
Spread</b></span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-weight: bold;">You will note that
this recipe calls for ½ of an eggplant, ½ of a pepper, and so forth.<span style="mso-spacerun: yes;"> </span>Of course, we smoked double the amount of vegetables
needed for the ragout, and reserved half to be used the next day in a pasta
sauce. <span style="mso-spacerun: yes;"> </span>We <i style="mso-bidi-font-style: normal;">always</i> <b><i style="mso-bidi-font-style: normal;">cook more than we
need</i></b> so that we are a step ahead for the next meal!!</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br />
<b>For the marinade:</b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_DzBGgqg3EonBSv1nAZfIxH75xZYlETvj3-AZxIq2Cv_hk-SLgByV0PxBIc4ZC_wjJdPTN5m55zdlkvyYRI63ZlGfHmyMti3dWeZbELMcYXw69JlXtgHY93bdzQmV-G23_ff6df_QjKGi/s1600/P1050048.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_DzBGgqg3EonBSv1nAZfIxH75xZYlETvj3-AZxIq2Cv_hk-SLgByV0PxBIc4ZC_wjJdPTN5m55zdlkvyYRI63ZlGfHmyMti3dWeZbELMcYXw69JlXtgHY93bdzQmV-G23_ff6df_QjKGi/s1600/P1050048.JPG" height="400" width="267" /></a>2 tbsp olive
oil</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 tbsp lemon
juice</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 tsp fresh
thyme leaves</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Salt &
freshly ground black pepper</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Place in an
extra large bowl and combine together with a whisk.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b>Grilled
vegetables:</b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 eggplant <br />
8 mushrooms <br />
1 each yellow, orange and red pepper, cored and seeded</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 yellow
onion</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 jalapeno
pepper, cored and seeded</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 large whole
tomato</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
2 zucchinis</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 whole
garlic, cut off top ½ <span style="mso-spacerun: yes;"> </span>“</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 tbsp olive
oil</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 tbsp high
quality balsamic vinegar</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 tsp herbes
de provence</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
¾ tsp salt</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Prepare
vegetables by washing and drying them and tossing them in a large bowl with the
prepared marinade.<br />
Marinate vegetables for 30 minutes. </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Meanwhile, prepare
smoker to cook at 200-225°F. Place the vegetables on the lower rack and close
lid. Smoke for 2 hours, turning once. Vegetables should be starting to turn
golden brown.<span style="mso-spacerun: yes;"> </span>Remove from smoker and let
cool for 30 minutes. <span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Using a
sharp knife, dice the eggplant, mushrooms, peppers, onion, tomato and zucchini into
small pieces. <span style="mso-spacerun: yes;"> </span>Set ½ aside to use in
another dish some other time, and put the rest into a large sauté pan. <span style="mso-spacerun: yes;"> </span>Remove 3 cloves of garlic from the garlic bud,
and mash them into a paste, add to vegetable mixture with olive oil, balsamic
vinegar, salt and herbes de provence. <span style="mso-spacerun: yes;"> </span>Heat
gently over low heat for 12-15 minutes, until the flavours have blended. Set
aside to cool, until ready to use.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdSCANbYfRRdts0URGtupJK9jRK6D2ipDi5DASSGQKGwY8KNb0uiSET6Wkk7yG3REcGgBjswkQbGbbnqwwyp_qagKoAdCgvpj_bn13EKB4_qIkwrWNol_lx1AeV6gUac9X7OTl5MouABGo/s1600/P1050049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdSCANbYfRRdts0URGtupJK9jRK6D2ipDi5DASSGQKGwY8KNb0uiSET6Wkk7yG3REcGgBjswkQbGbbnqwwyp_qagKoAdCgvpj_bn13EKB4_qIkwrWNol_lx1AeV6gUac9X7OTl5MouABGo/s1600/P1050049.JPG" height="408" width="640" /></a></div>
<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;">For the Basil Goat Cheese spread:</b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
250 g. Soft goat
cheese(we used Chevre)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
½ cup fresh
basil leaves, chopped</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 shallot,
minced</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 tsp freshly
ground black pepper</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Place goat
cheese in a mixing bowl and allow it to soften for 30 minutes. Add chopped
basil, shallots and black pepper. Stir to combine.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6QsjHrqt-k2DgT_6dsyh-lsQt-hpKKtKlyWoPP_zboWzfdnDGa8rOem3lbpqFFIOkeCQPw4eh2hr2wGgGKNmIjMf0ECeEmb8ROLwP0ylGt63iSmi6b-QDyIZslSOl8Mc0Cq5qWBPMwrUd/s1600/P1050070.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6QsjHrqt-k2DgT_6dsyh-lsQt-hpKKtKlyWoPP_zboWzfdnDGa8rOem3lbpqFFIOkeCQPw4eh2hr2wGgGKNmIjMf0ECeEmb8ROLwP0ylGt63iSmi6b-QDyIZslSOl8Mc0Cq5qWBPMwrUd/s1600/P1050070.JPG" height="400" width="267" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Terry and Mark looking forward to Tim's grilled lamb chops</td></tr>
</tbody></table>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b>Crostini:</b><br />
1 baguette</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
¼ cup extra
virgin olive oil<br />
<br />
Slice baguette on the diagonal into 1/3 inch slices. Brush slices lightly
on both sides with this and place on grids. Grill for 3 minutes per side.
Remove from grids. <span style="mso-spacerun: yes;"> </span>At this point, you
can set everything aside to assemble later, or assemble and eat them right
away! Spread with basil goat cheese mixture, top with 1 tablespoon of smoked
vegetable ragout and place back in a 350°F oven or barbecue for 5 minutes.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Drizzle lightly
with balsamic vinegar and serve. </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw8MXbyaD5g62CmqcE8KcZdFCgajSQO-jMRetKmIGGbutqtsr6jEeyoposKISMkHsFkOEkF-2TcehHaiBS9uHSH_kzUAqHfA1pArAg9dyRGL1jGbiBxAZWojOfiycBbg3jrgtc5Eu07ffd/s1600/P1050081.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw8MXbyaD5g62CmqcE8KcZdFCgajSQO-jMRetKmIGGbutqtsr6jEeyoposKISMkHsFkOEkF-2TcehHaiBS9uHSH_kzUAqHfA1pArAg9dyRGL1jGbiBxAZWojOfiycBbg3jrgtc5Eu07ffd/s1600/P1050081.JPG" height="560" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Happy Birthday Tim</td></tr>
</tbody></table>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4pWIy3RDzuYVzX8yDuMFPwmb9ucQ9-uqNlCR_Y2xhX91b-Lnz7HuZIVrRpMOZzvTxndwVIDsec1AZWbBHWPShsx9oMz6ieXM1GWIJobQQfellE283q4rhaiVdMjL57yUzLi4KkArcFqOL/s1600/P1050035.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4pWIy3RDzuYVzX8yDuMFPwmb9ucQ9-uqNlCR_Y2xhX91b-Lnz7HuZIVrRpMOZzvTxndwVIDsec1AZWbBHWPShsx9oMz6ieXM1GWIJobQQfellE283q4rhaiVdMjL57yUzLi4KkArcFqOL/s1600/P1050035.JPG" height="368" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Luke and Georgina prepare for a food heavy Super Bowl Sunday </td></tr>
</tbody></table>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: large;">Roasted Brussels Sprouts with Toasted
Walnuts and Apple-Chili Powder Butter Sauce</span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
These roasted Brussels
Sprouts were a savoury compliment to the strip loin steaks that we prepared <span style="mso-spacerun: yes;"> </span>for our Super Bowl Party this weekend. <span style="mso-spacerun: yes;"> </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPJU2TsUDNKiU-_YpA90hxRzSPV2A3_1GKGoXDd8nZkJ12SofqLoWlbTpZoKcC9hR8oqiWmqBLzdAVXUkOsZSk90yHoPsEiD3InNKeqCaHiP-3CjxBS5bQ_XbDWyVV2h_U3ot921Gtnaff/s1600/P1050093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPJU2TsUDNKiU-_YpA90hxRzSPV2A3_1GKGoXDd8nZkJ12SofqLoWlbTpZoKcC9hR8oqiWmqBLzdAVXUkOsZSk90yHoPsEiD3InNKeqCaHiP-3CjxBS5bQ_XbDWyVV2h_U3ot921Gtnaff/s1600/P1050093.JPG" height="428" width="640" /></a></div>
<br />
By roasting the Brussels sprouts on the
barbecue in advance, we were able to toss them into the Apple-chili powder
Butter Sauce at the last minute. <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>It was a nice change for the classic steak and
baked potato dinner that we prepare on the grill at least once a week. We
modified this recipe from Modern Sauces, 2012, by Martha Holmberg.<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 pound Brussels
sprouts, washed, trimmed and halved</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
3 tbsp olive
oil</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
½ tsp
chopped fresh rosemary</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Salt and
freshly ground black pepper</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
¼ cup walnuts,
chopped</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiky65mZDocqWnM7usHhSyBCZ32mJzMrJfXp3pGwS-jRcpY2QUepn9NFSc8Vo9c904rHUgyiTxivKgufb9Ozazg_3txrGAoXOGIvn88zXV7noajyKW0TTv7kbe5DSbT8j8Dmke-zjMWbIDY/s1600/P1050091.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiky65mZDocqWnM7usHhSyBCZ32mJzMrJfXp3pGwS-jRcpY2QUepn9NFSc8Vo9c904rHUgyiTxivKgufb9Ozazg_3txrGAoXOGIvn88zXV7noajyKW0TTv7kbe5DSbT8j8Dmke-zjMWbIDY/s1600/P1050091.JPG" height="267" width="400" /></a></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Preheat the
barbecue on HIGH for 10 minutes. Reduce heat to MEDIUM.<span style="mso-spacerun: yes;"> </span>Toss the prepared Brussels sprouts in a bowl
with olive oil, rosemary, salt and black pepper. Spread out on a grill pan and
place on grids. Roast at 350°, with the lid closed, for 20 minutes. Add
walnuts, close lid and roast another 5 minutes. The Brussels sprouts should be
tender, but not mushy. Set aside until ready to add to sauce.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;">Apple-Chili Powder Butter Sauce</b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 cup apple
juice</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 minced
shallot</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
½ tsp chili
powder</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
2 tbsp chunk
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In a small
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Add the cold
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salt.<span style="mso-spacerun: yes;"> </span>Add the Brussels sprouts and toss
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh49-a6Y_hb1lMzzSO8jG3bBV6Iu7GBAYHacDLj8TlTtNm4eSJQr4anZOTQd-wXKs_JogNb_sEX4FrrRXwesTAemVAqdtzLLW57EJ_2o9a-K6uf-MYBB2ESBnV31h2Jven7-7r8n5GHHG2O/s1600/P1050102.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh49-a6Y_hb1lMzzSO8jG3bBV6Iu7GBAYHacDLj8TlTtNm4eSJQr4anZOTQd-wXKs_JogNb_sEX4FrrRXwesTAemVAqdtzLLW57EJ_2o9a-K6uf-MYBB2ESBnV31h2Jven7-7r8n5GHHG2O/s1600/P1050102.JPG" height="428" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The game was good, but so was the half-time show!</td></tr>
</tbody></table>
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<br />
<span style="background-color: rgba(255, 255, 255, 0);"> Once in a while we stumble upon some special ingredients in the store and we just have to see what we can do with them on the grill. Such was the case last week at Buffalo's Wegman's. Having a <a href="http://gatheringaroundthegrill.blogspot.ca/2011/01/always-be-ready-with-well-stocked.html" target="_blank"><span style="color: red;"><b>well-stocked pantry</b></span></a> made it easy to throw a marinade together, and Kris found a clever way to secure the duck bacon onto the venison by weaving bamboo skewers along the edges. After a long morning snowshoe with our dogs we were ready to tuck into this high protein lunch!</span><br />
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<span style="font-size: large;"><b><span style="background-color: rgba(255, 255, 255, 0);">Venison Tenderloin with Smoked Duck Bacon</span></b></span><br />
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<span style="background-color: rgba(255, 255, 255, 0);">2 venison tenderloins</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><br /></span></div>
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<b><span style="background-color: rgba(255, 255, 255, 0);">For the marinade:</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTZrI8YdIYKC54GhAYJ-q52VN_63n4m1a08vYYyAEgzlEOxHX5jHB77jbCi5etXQQ0Gdcke180Hw2bLPOwIa5mfvEmdv71DSD9LH4a5xXmfErX36P4yfBB4KFLHyaG_k6QUbGmcB0yO5o6/s1600/DSC04333.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTZrI8YdIYKC54GhAYJ-q52VN_63n4m1a08vYYyAEgzlEOxHX5jHB77jbCi5etXQQ0Gdcke180Hw2bLPOwIa5mfvEmdv71DSD9LH4a5xXmfErX36P4yfBB4KFLHyaG_k6QUbGmcB0yO5o6/s1600/DSC04333.jpg" height="266" width="400" /></a></div>
<span style="background-color: rgba(255, 255, 255, 0);">1 large clove garlic, minced</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1 teaspoon freshly grated ginger root</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1 tablespoon oyster sauce</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1 tablespoon hoisin sauce</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1 tablespoon fish sauce</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">2 tablespoons vermouth</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1 tablespoon olive oil</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1/2 teaspoon Chinese 5-spice powder</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1/2 teaspoon freshly ground black pepper </span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><br /></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">10 strips duck bacon, or regular bacon</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><br /></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Combine the marinade ingredients in a flat glass dish and add the tenderloins, turning to coat well on all sides. Let stand at room temperature for 1/2 hour. Lay 5 strips of bacon side by side on a cutting board. Place the tenderloin on top, sideways and centred on the bacon. Wrap each slice of bacon around the meat, then thread a long wooden skewer weaving the ends of the bacon to secure it in place. </span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><br /></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Preheat the barbecue and set to MEDIUM LOW. Grill the tenderloins for 20 minutes turning every 5 minutes to brown evenly. Let rest for five minutes before carving into thick slices. </span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">We served the meat with just a touch of leftover red current and wine sauce that works well with both lamb and venison.</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-size: large;"><b>Red Current Jelly and Red Wine Sauce</b></span></span><br />
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-size: large;"><span style="font-size: small;">1 tablespoon butter or olive oil<br />1 shallot, finely minced<br />1 cup beef broth<br />1/2 cup red wine<br />1/4 cup red current jelly<br />1/2 teaspoon dried thyme<br />1 additional tablespoon butter<br /><br />In a small saucepan heat the butter or olive oil. Add the minced shallot and sauté until translucent. Add the beef broth and wine and simmer briskly until reduced to 1/2 cup and add the red current jelly and thyme. Heat until melted, then turn off the burner and whisk in the remaining butter. </span><b><br /> </b></span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><br /></span></div>
Andrea Witzel & Kris Schumacherhttp://www.blogger.com/profile/12125709331573406720noreply@blogger.com0tag:blogger.com,1999:blog-7545393377355351726.post-11571964553990377502015-01-19T19:05:00.001-05:002015-01-19T19:05:54.211-05:00Swordfish Steaks with Grilled Pineapple and Grapefruit Salsa<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4WNkJSpxnrLj9i417UP7f8sFUhKmNITi2OBRw5RnqAKY_8HU2JiTrzbT2_qvm-1eq4Ib-1OYkMOmCuMAGBzJRoikeb-ZHFIXp7KbThxF0078Dsbgxih5d86XIkpUJBF4Uz_22lJzvd8cS/s1600/DSC04294.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4WNkJSpxnrLj9i417UP7f8sFUhKmNITi2OBRw5RnqAKY_8HU2JiTrzbT2_qvm-1eq4Ib-1OYkMOmCuMAGBzJRoikeb-ZHFIXp7KbThxF0078Dsbgxih5d86XIkpUJBF4Uz_22lJzvd8cS/s1600/DSC04294.JPG" height="320" width="250" /></a><b><span style="background-color: rgba(255, 255, 255, 0); font-size: large;"> </span></b><br />
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<b><span style="background-color: rgba(255, 255, 255, 0); font-size: large;"> </span></b><span style="background-color: rgba(255, 255, 255, 0); font-size: large;"><span style="font-size: small;">We had a lot of fun this weekend in Ellicottville. On Saturday, Ted led us on an amazing cross-country ski trek, through the beautiful hills and forests behind Holimont. It was an incredible workout, for both the humans and the dogs! Happily, a great meal is always the reward at the end of these adventures! Andrea had stocked the refrigerator with some wonderful foods, so we were able to quickly prepare a delicious meal. It was an early night, then back out on Sunday morning, this time on snow shoes!! After exploring the forest for 3 hours, even the puppy was tired out!! </span></span><b><span style="background-color: rgba(255, 255, 255, 0); font-size: large;"><br /></span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaja1w18JCCBe5j6OmDChVVbR8NwJ5S2ctgND-u2ziuyPxCGUZmtWvXp3E93o2gT4ZrpAYxi3DxZvj0NrI46Cc8sbqdo9vJUzgWP3EN5ORJDxyRYRx-kAdl0rM2Om8JWwNw0Xz_xWrIjs2/s1600/DSC04286.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaja1w18JCCBe5j6OmDChVVbR8NwJ5S2ctgND-u2ziuyPxCGUZmtWvXp3E93o2gT4ZrpAYxi3DxZvj0NrI46Cc8sbqdo9vJUzgWP3EN5ORJDxyRYRx-kAdl0rM2Om8JWwNw0Xz_xWrIjs2/s1600/DSC04286.JPG" height="324" width="640" /></a></div>
<b><span style="background-color: rgba(255, 255, 255, 0); font-size: large;"> Swordfish Steaks with Grilled Pineapple and Grapefruit Salsa</span></b><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<b><span style="background-color: rgba(255, 255, 255, 0);">For the salsa:</span></b><br />
<span style="background-color: rgba(255, 255, 255, 0);">1/2 pineapple, cored and cut into long spears</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOh6PsL9mVRZeSt00BVwBHWiMZB6cM6KOSPqIWWOhtYnRvziN-Xw760hh8p3xAFz44puX52k4xOrcJK9uFcLiqNwCsVoE3T_bfjWuSgLqTfi-rOcrA0BNTSizW_K4FiaCb6G1PFm5FQveP/s1600/DSC04315.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOh6PsL9mVRZeSt00BVwBHWiMZB6cM6KOSPqIWWOhtYnRvziN-Xw760hh8p3xAFz44puX52k4xOrcJK9uFcLiqNwCsVoE3T_bfjWuSgLqTfi-rOcrA0BNTSizW_K4FiaCb6G1PFm5FQveP/s1600/DSC04315.JPG" height="213" width="320" /></a><span style="background-color: rgba(255, 255, 255, 0);">1 tablespoon vegetable oil</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1 ruby grapefruit, peeled and cut into sections, then chopped into 1/2 inch pieces</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"> 1 red bell pepper</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1 red cherry pepper or other hot pepper, minced</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1 teaspoon each chopped fresh cilantro, mint, tarragon and chives</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">Juice of 1/2 lime</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1 tablespoon honey </span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1 teaspoon grated fresh ginger root</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);">Preheat barbecue on MEDIUM HIGH and place the red bell pepper on the grids. Cook until charred on all sides and move to a cutting board to let cool. Reduce the grill temperature to MEDIUM LOW.</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">Brush the pineapple spears with vegetable oil and grill them until slightly caramelized and tender, about 8 minutes, turning 3 times for perfect grill marks. Transfer to a cutting board and chop into 1/2 inch cubes. Toss the pineapple into a medium bowl with the remaining ingredients and let stand to combine flavours. </span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<b><span style="background-color: rgba(255, 255, 255, 0);">For the Swordfish:</span></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI0khuHOz-yPEDPPd1Xt_lpSiXq9Q3mb2b8aQtdO8mBRnQgg6tyU_aq-c9X4r_3yDeOVDFN2QMwZbJTwjY63SY9wxC3ZezWOfvxWEFTBySPL6p7bn-t_V4loJKpM0R1Z9jFWUxsVPpxoMW/s1600/DSC04304.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI0khuHOz-yPEDPPd1Xt_lpSiXq9Q3mb2b8aQtdO8mBRnQgg6tyU_aq-c9X4r_3yDeOVDFN2QMwZbJTwjY63SY9wxC3ZezWOfvxWEFTBySPL6p7bn-t_V4loJKpM0R1Z9jFWUxsVPpxoMW/s1600/DSC04304.JPG" height="213" width="320" /></a><span style="background-color: rgba(255, 255, 255, 0);">4 swordfish steaks</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">Kosher salt and freshly ground black pepper</span><br />
<b><span style="background-color: rgba(255, 255, 255, 0);">For the marinade:</span></b><br />
<br />
<span style="background-color: rgba(255, 255, 255, 0);">Juice of 1/2 lime</span><br />
Juice 1/2 lemon<br />
<span style="background-color: rgba(255, 255, 255, 0);">2 tablespoons grapefruit infused white balsamic vinegar</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">2 tablespoons lemon infused olive oil</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1 teaspoon grate fresh ginger root </span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1 teaspoon each chopped fresh tarragon, cilantro, chives and mint</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">Pat the fish dry with paper towels, then sprinkle liberally with salt and pepper. In a flat glass dish just large enough to hold the fish, combine all the marinade ingredients. Add the swordfish steaks, coating well on all sides and let stand 15 minutes. Meanwhile, preheat the barbecue on MEDIUM-</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"> HIGH.</span><br />
<br />
<span style="background-color: rgba(255, 255, 255, 0);"></span>
<span style="background-color: rgba(255, 255, 255, 0);">Reduce the heat setting to MEDIUM LOW and brush the grids well with vegetable oil. Cook the fish for a total of 8 minutes, turning every 2 minutes for perfect grill marks. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5prjKxqxBcNeyHlxtxOvamxGESBCvkhDhMfQ0Uu068GYpB5qqNogGJ6YpcuZqJLB-XXMo0G1bs7N54vfIqQYul1sN7jNOxzy3sL-fdNbG0fd429wi-vj9fixWaHUZ5J4LZ_FcEUpaS3q9/s1600/DSC04306.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5prjKxqxBcNeyHlxtxOvamxGESBCvkhDhMfQ0Uu068GYpB5qqNogGJ6YpcuZqJLB-XXMo0G1bs7N54vfIqQYul1sN7jNOxzy3sL-fdNbG0fd429wi-vj9fixWaHUZ5J4LZ_FcEUpaS3q9/s1600/DSC04306.JPG" height="426" width="640" /></a></div>
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<b><span style="background-color: rgba(255, 255, 255, 0); font-size: large;">Grilled Baby Bok Choy</span></b><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJHDWAKxFAOoVZVEH6X5hDFd05Gj-5r_GOEdATj2OBwOMcEYAlW57iSJo1mtu2fuS22OJRdpGR1m60zV_CvSHz9kPv4TCMmelDxKR8d-WZZ6Zbi9h_8v8uR_0Tm2YGfyQv_Q0IrzdKqxHt/s1600/DSC04313.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJHDWAKxFAOoVZVEH6X5hDFd05Gj-5r_GOEdATj2OBwOMcEYAlW57iSJo1mtu2fuS22OJRdpGR1m60zV_CvSHz9kPv4TCMmelDxKR8d-WZZ6Zbi9h_8v8uR_0Tm2YGfyQv_Q0IrzdKqxHt/s1600/DSC04313.JPG" height="320" width="213" /></a><span style="background-color: rgba(255, 255, 255, 0);">6 baby bok choy, halved</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1 tablespoon olive oil</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">For the sauce:</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">2 tablespoons vegetable oil</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1 large clove garlic</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1 teaspoon grated fresh ginger root</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1 tablespoon rice vinegar</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1 teaspoon soy sauce</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1 teaspoon sambal olek</span><br />
1 teaspoon honey<br />
<br />
Brush or spray the bok choy with olive oil and grill lightly on both sides, about 3 minutes per side. Meanwhile, heat the vegetable oil in a medium skillet. Add the garlic and ginger, stirring until fragrant, about 30 seconds. Add the rest of the ingredients and simmer for a few minutes. Add the grilled bok choy and toss to coat. Serve hot.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJcc8v7M4r4UwHGdFL34_QlUJQTsUIWSGCbCm_UGsFH0HWhMQzOBeOp7uKBpjxf-tkv1RhUzW_WDxFTLik89xyING6S_NsmGlbB246Rs9YvXcbyKt6RiVmncRCYwaQnPxlypK42sfcwS6s/s1600/DSC04319.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJcc8v7M4r4UwHGdFL34_QlUJQTsUIWSGCbCm_UGsFH0HWhMQzOBeOp7uKBpjxf-tkv1RhUzW_WDxFTLik89xyING6S_NsmGlbB246Rs9YvXcbyKt6RiVmncRCYwaQnPxlypK42sfcwS6s/s1600/DSC04319.JPG" height="426" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRk4wIUZGhAFjCdRPiXvCIcz28LGEXUiSQfQMGcUvmqIblgOnab1VrTS5X5Ly5gNyNObH3a9uep_h-iKQ18z68_hIO4xXEOUfvNgDU2u40CYomt_kLI3-augSn787EHrt8nTf6ea-2TkYU/s1600/DSC04330.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRk4wIUZGhAFjCdRPiXvCIcz28LGEXUiSQfQMGcUvmqIblgOnab1VrTS5X5Ly5gNyNObH3a9uep_h-iKQ18z68_hIO4xXEOUfvNgDU2u40CYomt_kLI3-augSn787EHrt8nTf6ea-2TkYU/s1600/DSC04330.JPG" height="426" width="640" /></a></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9mUqApFJpuu0NVn9YEB-n9pEq8LANL6R4EuS_cGkBkgEsUG4sBgX-qlQTWRcu-vqPf7SDWDZ5XsfdqU3vPIX32E7_uGycilgcrrrTRG9N13yRzX2ZZ6hM5TaHb1SrMoLk3vdC8-Ag9npP/s1600/DSC04226.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9mUqApFJpuu0NVn9YEB-n9pEq8LANL6R4EuS_cGkBkgEsUG4sBgX-qlQTWRcu-vqPf7SDWDZ5XsfdqU3vPIX32E7_uGycilgcrrrTRG9N13yRzX2ZZ6hM5TaHb1SrMoLk3vdC8-Ag9npP/s1600/DSC04226.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wally and Baldur are true snow dogs!!</td></tr>
</tbody></table>
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
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<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>Andrea Witzel & Kris Schumacherhttp://www.blogger.com/profile/12125709331573406720noreply@blogger.com0tag:blogger.com,1999:blog-7545393377355351726.post-58102934579096482602015-01-12T16:46:00.001-05:002015-01-12T16:46:30.334-05:00Roasted Cauliflower and Sauce Vierge<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgENKZmGV3f_S799ogZHvMO4LgR28EYGIsZMSsJhlMTneh8koWUTdFalbgwWPhAw_9fKhMPu3dj9DZiOpwq0IXCsrnYsF3lNYg5LHJsLiFDxuTzD4jIQZ9Cb7RJdJ6b7x86LWMqlyhH3M9X/s1600/P1040935.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgENKZmGV3f_S799ogZHvMO4LgR28EYGIsZMSsJhlMTneh8koWUTdFalbgwWPhAw_9fKhMPu3dj9DZiOpwq0IXCsrnYsF3lNYg5LHJsLiFDxuTzD4jIQZ9Cb7RJdJ6b7x86LWMqlyhH3M9X/s1600/P1040935.JPG" height="320" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baby Baldur knows that the secret to making friends with Briar is by sharing his toys!</td></tr>
</tbody></table>
Things are starting to settle down after the great upheaval of Christmas and New Years. We had so much fun with family and friends flowing through the house in an endless stream. Not, to mention the fluffy new addition to our family. This week, I decided to set some time aside to try a few recipes from a new cookbook that I received from Luke and Georgina for Christmas. The book is Modern Sauces, 2012, by Martha Holmberg. Perfect for grilling, since we like to keep it simple on the grill, and then dress things up with a sauce. This is right up my alley!! I tried the Sauce Vierge with Roasted Cauliflower and Veal Chops last week. It was so delcicious, that I have already made it again, and used the leftover Sauce Vierge on pasta. Then, I thought that I should try to develop a new recipe for this week, so stuck with the roasted cauliflower theme, since it is so simple and delcious when roasted on the grill. The flavours really come out when the cauliflower caramelizes as it roasts, so soup seemed the perfect dish with which to highlight it.<br />
<br />
<b><span style="font-size: large;">Roasted Cauliflower with Sauce Vierge</span></b><br />
<br />
2 large heads cauliflower, cored and cut into florets<br />
1/3 cup olive oil<br />
salt and freshly ground black pepper<br />
1/2 cup <b>Sauce Vierge </b><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXz8kUjXLccL76wq0Z_2RL53fxCZ-O9JnBzS4ANkDKhhyiPRg9jGApEM46Ik-FWKXJf69QaQf6XpJz1BwmeoifHijguYb6JMRsiF8yYvIjwJnW00HbXCxFFEi4LI2TpoDHoMLZYPpyqzzz/s1600/P1080170.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXz8kUjXLccL76wq0Z_2RL53fxCZ-O9JnBzS4ANkDKhhyiPRg9jGApEM46Ik-FWKXJf69QaQf6XpJz1BwmeoifHijguYb6JMRsiF8yYvIjwJnW00HbXCxFFEi4LI2TpoDHoMLZYPpyqzzz/s1600/P1080170.JPG" height="300" width="400" /></a>Preheat barbecue on HIGH for 10 minutes. Reduce heat to MEDIUM.<br />
In a large bowl, toss the cauliflower florets in olive oil and season with salt and pepper. Spread evenly on a grilling tray and place on the grids. Roast for 20 minutes, until the cauliflower is golden brown and tender.<br />
<br />
<br />
Reserve half, in order to make soup the next day. Place the rest in a warmed serving bowl and drizzle generously with the <b>Sauce Vierge</b>.<br />
<br />
<br />
<span style="font-size: large;"><b>Sauce Vierge</b></span><br />
<br />
1/3 cup flat leaf parsley, finely chopped<br />
1/3 cup fresh basil, finely chopped<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhleut5fscdcSEDG6nvuQA7Sr8BdmFlb1cV0KCdK_FGZl7ME7zSCDFEhJZDXm69AH_KWJ7BMCek4RwSyJ1R6J1oc3YJx3GudkL-pnQfiM64m0MI05Vwteu_rNE31qQTw2-jrq6EkzhcOd3_/s1600/P1040946.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhleut5fscdcSEDG6nvuQA7Sr8BdmFlb1cV0KCdK_FGZl7ME7zSCDFEhJZDXm69AH_KWJ7BMCek4RwSyJ1R6J1oc3YJx3GudkL-pnQfiM64m0MI05Vwteu_rNE31qQTw2-jrq6EkzhcOd3_/s1600/P1040946.JPG" height="267" width="400" /></a>1/4 cup pitted green olives, finely chopped<br />
2 tbsp gherkins, finely chopped<br />
1 tbsp shallots, mince<br />
1 tbsp capers, drained, rinsed and coarsely chopped<br />
1 tsp jalapeno pepper, minced<br />
2 tsp preserved lemon, chopped<br />
4 oil-packed anchovy fillets, chopped<br />
1 small clove garlic, minced<br />
3/4 cup extra virgin olive oil<br />
1 tbsp lemon or lime juice<br />
Kosher salt and freshly ground black pepper<br />
<br />
In a bowl, toss together the parsley, basil, olives, gherkins, shallots, capers, jalapeno pepper, preserved lemon, anchovies and garlic. Stir in the olive oil, then stir in the lime juice. Season with salt and pepper. This highly savoury sauce should rest for 30 minutes, to allow the flavours to develop. It is best used within the hour. Store leftover sauce in the refirgerator in an air-tight container and use the next day on pasta or grilled meats, such as <b>Grilled Veal Chops</b>, as we did, or on roasted chicken.<br />
<br />
<b><span style="font-size: large;">Grilled Veal Chops</span></b><br />
<br />
4 thick veal chops, approx. 400 grams each <br />
2 tbsp your favourite rub<br />
extra virgin olive oil<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNpBJigZW-rzdXonmNoKpC64dNT9RTQCouk2BE4ZNaR5uRXfThReEvs8CM6wWPcO9PQhyw-IHtw9SpBmVIGv82g3JZMrPoM2ezsiElYFgNkSedNMHR-VDsBo2Qzp2hgAwpftWWxTU3Feff/s1600/P1040919.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNpBJigZW-rzdXonmNoKpC64dNT9RTQCouk2BE4ZNaR5uRXfThReEvs8CM6wWPcO9PQhyw-IHtw9SpBmVIGv82g3JZMrPoM2ezsiElYFgNkSedNMHR-VDsBo2Qzp2hgAwpftWWxTU3Feff/s1600/P1040919.JPG" height="267" width="400" /></a>Preheat barbecue on HIGH heat for 10 minutes. Reduce heat to MEDIUM. Prepare veal chops for grilling by basting them lightly with extra virgin olive oil, and rubbing both sides with your rub. Allow to rest at room temperature for 20 minutes prior to grilling.<br />
Place on grids and cook for 12-16 minutes, depending on the thickness, turning every 4 minutes. Let rest for 5 minutes and serve with <b>Sauce Vierge</b>.<br />
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<b><span style="font-size: large;">Roasted Cauliflower Soup</span></b><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz1Llc1747Gk2hqO8g9198ODjqPMIbbUyJfR5twQHQii0T900nJa1qI3cWVBoaha_xUAoJtIEgCLu9rV7iGD8JDMk0BetNESuf81TNPcztPkDGqrrQzx1Yuc5dC1oWX-nW3N8s8QXKhbNa/s1600/P1080171.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz1Llc1747Gk2hqO8g9198ODjqPMIbbUyJfR5twQHQii0T900nJa1qI3cWVBoaha_xUAoJtIEgCLu9rV7iGD8JDMk0BetNESuf81TNPcztPkDGqrrQzx1Yuc5dC1oWX-nW3N8s8QXKhbNa/s1600/P1080171.JPG" height="305" width="400" /></a>2 tbsp olive oil<br />
1 carrot, diced<br />
1 rib celery, diced<br />
1 small yellow onion, diced<br />
1 sweet potato, cubed <br />
1 tbsp minced fresh ginger<br />
1 clove garlic, minced<br />
2 tbsp red curry paste<br />
1/2 cup white wine<br />
8 cups chicken stock<br />
1 head <b>roasted cauliflower</b><br />
<br />
Heat the oilive oil in a large heavy bottomed stock pot. Add the diced carrot, celery onion and sweet potato and saute gently for 15 minutes. Add minced ginger, garlic and red curry paste and continue to cook for another 5 minutes. Carefully add the white wine and deglaze the bottom of the pan. Add the chicken stock and roasted cauliflower and simmer for 20 minutes, to allow flavours to develop. Using and immersion blender, puree the soup. Serve with a nice light salad for a satisfying lunch or light dinner.<br />
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<br />Andrea Witzel & Kris Schumacherhttp://www.blogger.com/profile/12125709331573406720noreply@blogger.com0tag:blogger.com,1999:blog-7545393377355351726.post-7276748314402569242015-01-05T10:32:00.000-05:002015-01-05T10:32:45.057-05:00New Year's Eve Fun<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSJYl53_pXCbKuXythWPrc3JNwlW0TQf2O2ohvRxUZpdXm0D9dPvW4NIfYT1iB3vy-Z9ItMtwLzQMmPadw95HFEDQlckbLaQPAmtCj0oRnx5Hxe6g3r6F2D7Xufyzghmk4JAs-dW2UrXKk/s1600/DSC04213.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSJYl53_pXCbKuXythWPrc3JNwlW0TQf2O2ohvRxUZpdXm0D9dPvW4NIfYT1iB3vy-Z9ItMtwLzQMmPadw95HFEDQlckbLaQPAmtCj0oRnx5Hxe6g3r6F2D7Xufyzghmk4JAs-dW2UrXKk/s1600/DSC04213.JPG" height="420" width="640" /></a></div>
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<span lang="EN-US">Over the course of the holidays the hills
around Ellicottville changed from green to white, then back to green under driving
rain, and now we’re back to 6” of snow! While the weather roller coaster made
winter sports a bit more challenging, it couldn’t stop the fun over New Year’s
Eve at our cabin.<span style="mso-spacerun: yes;"> </span>We had a great gang
who were up for anything:<span style="mso-spacerun: yes;"> </span>hiking,
snowboarding, and a whole array of board games:<span style="mso-spacerun: yes;">
</span>Anomia, Boggle, Cranium and Settlers of Catan among the favourites.</span>
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<span lang="EN-US">Samantha and I were here ahead of the
masses and prepared a platter of smoked salmon and Grilled Shrimp Summer
Rolls.<span style="mso-spacerun: yes;"> </span>With help from Reid and
Jannell we had a very simple dinner including Lemon Rosemary Grilled Crown
Roast of Lamb.<span style="mso-spacerun: yes;"> </span>We continue to
enjoy the shortcut of using flavoured oils and vinegars in our
preparation.<span style="mso-spacerun: yes;"> </span>This week lemon infused
olive oil was the secret ingredient in both dishes.<span style="mso-spacerun: yes;"> </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeu1WpCQk8JDFZA1SLl8AzWG35fee5YSddLXfjqbeO1yW97Wcb_XHyWfaWUqM20Qx9q3xdOAvDkCNFScDMoSj7vn5yJFBd2GsxaRquHJCd62TPButt8rGk0AN3zKKHZS6IkTk8ABmnuwXf/s1600/DSC04152.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeu1WpCQk8JDFZA1SLl8AzWG35fee5YSddLXfjqbeO1yW97Wcb_XHyWfaWUqM20Qx9q3xdOAvDkCNFScDMoSj7vn5yJFBd2GsxaRquHJCd62TPButt8rGk0AN3zKKHZS6IkTk8ABmnuwXf/s1600/DSC04152.JPG" height="426" width="640" /></a></div>
<div class="MsoNormal">
<br /></div>
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<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-size: 14.0pt;">Grilled Shrimp Summer Rolls</span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Ordinarily we would also include some rice
vermicelli in these rolls, but since we couldn’t find any at the small nearby
grocery store we just used more lettuce, and the results were light and
tasty.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYo1DLErgCDudmxmDdl7sOPjNi7ewAN8anN6L9P3FDYj0raiRU1DRIoSqYsXtWJ-AqVLoxZ1m9LmFa8_ZdYxJykKmkaIziSinu9nIUBssrXIbG6YuG-6m5UVG5OD2rCkrWc6hbNF6Kicnp/s1600/DSC04142.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYo1DLErgCDudmxmDdl7sOPjNi7ewAN8anN6L9P3FDYj0raiRU1DRIoSqYsXtWJ-AqVLoxZ1m9LmFa8_ZdYxJykKmkaIziSinu9nIUBssrXIbG6YuG-6m5UVG5OD2rCkrWc6hbNF6Kicnp/s1600/DSC04142.JPG" height="213" width="320" /></a><span lang="EN-US">1 pound large shrimp, peeled and deveined</span></div>
<div class="MsoNormal">
<span lang="EN-US">2 tablespoons lemon infused olive oil</span></div>
<div class="MsoNormal">
<span lang="EN-US">kosher salt and freshly ground black pepper</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 red pepper, cut into thin strips</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 cucumber, cut into thin strips</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 mango, cut into thin strips</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 small bunch green onions, cut into thin
strips</span></div>
<div class="MsoNormal">
<span lang="EN-US">mixed baby greens</span></div>
<div class="MsoNormal">
<span lang="EN-US">¼ cup finely chopped cashews</span></div>
<div class="MsoNormal">
<span lang="EN-US">3 tablespoons each chopped cilantro and
mint</span></div>
<div class="MsoNormal">
<span lang="EN-US">½ cup hoisin sauce</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrC8n5DGlfmoKOeANlFF1YYc3N6sdNSieOJBBxjrDaldQ4NFhNBS71k_sQJtCeuQ4lZ5P2zkPC2E4vEr3he1GeEK8LIQRTvmtp5ojMZjhBtRVheNL8CI4KsdbYcmAhaye0omnqMgBcz4l8/s1600/DSC04145.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrC8n5DGlfmoKOeANlFF1YYc3N6sdNSieOJBBxjrDaldQ4NFhNBS71k_sQJtCeuQ4lZ5P2zkPC2E4vEr3he1GeEK8LIQRTvmtp5ojMZjhBtRVheNL8CI4KsdbYcmAhaye0omnqMgBcz4l8/s1600/DSC04145.jpg" height="400" width="266" /></a></div>
<br />
<div class="MsoNormal">
<span lang="EN-US">rice papers</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US">for
the dipping sauce:</span></b></div>
<div class="MsoNormal">
<span lang="EN-US">2 tablespoons soy sauce</span></div>
<div class="MsoNormal">
<span lang="EN-US">2 tablespoons rice vinegar</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 tablespoon hoisin sauce</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 tablespoon honey</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 teaspoon sesame oil</span></div>
<div class="MsoNormal">
<span lang="EN-US">½ teaspoon freshly grated ginger</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 teaspoon sambel olek</span></div>
<div class="MsoNormal">
<span lang="EN-US"> </span><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-size: 14.0pt;"> </span></b>
</div>
<div class="MsoNormal">
<span lang="EN-US">Preheat the barbecue on MEDIUM HIGH for 10
minutes.<span style="mso-spacerun: yes;"> </span>Rinse and pat dry the
shrimp.<span style="mso-spacerun: yes;"> </span>Toss them in a medium bowl with
the lemon oil, salt and pepper.<span style="mso-spacerun: yes;"> </span>Reduce
the heat and set the shrimp on the grids.<span style="mso-spacerun: yes;">
</span>Cook for 1 ½- 2 minutes per side.<span style="mso-spacerun: yes;">
</span>When cool enough to handle, cut the shrimp in half lengthwise.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Fill a large pie plate with very hot water.<span style="mso-spacerun: yes;"> </span>Soak 1 rice paper at a time until soft and
pliable, then transfer it to a cutting board.<span style="mso-spacerun: yes;">
</span>Arrange 3 shrimp halves in the centre, then cover with a small handful
of lettuce.<span style="mso-spacerun: yes;"> </span>Spoon some hosin sauce over
the lettuce, then layer with a small bundle of pepper, cucumber, mango, and
green onion.<span style="mso-spacerun: yes;"> </span>Sprinkle with cashews and
herbs, then roll them up as follows:<span style="mso-spacerun: yes;">
</span>fold in the sides, then fold up the bottom, pressing down to condense
the fillings and continue rolling up into a cylinder.<span style="mso-spacerun: yes;"> </span>Place the rolls on a platter lined with a
damp kitchen towel and repeat until all the ingredients are used up.<span style="mso-spacerun: yes;"> </span>Then cut each roll on the diagonal, arrange
on a platter and serve with the dipping sauce.<span style="mso-spacerun: yes;">
</span></span></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-size: 14.0pt;">Lemon Rosemary Grilled Crown Roast of Lamb</span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Cooking the lamb over indirect heat means
less tending, and less chance of flare-ups.<span style="mso-spacerun: yes;">
</span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVVWB9vmrkeOYVwsWIePeZuIUXCEddS3HbLAdLdqf6Dk-WiMG7BAyzSsKnUJR3CuzcHQtCPdEviTmKHar7H1jg1F_QQ5w_W2eYrapor329NwpUtotHf6APimT8rYunT1jjydqOYS1yUE9G/s1600/DSC04187.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVVWB9vmrkeOYVwsWIePeZuIUXCEddS3HbLAdLdqf6Dk-WiMG7BAyzSsKnUJR3CuzcHQtCPdEviTmKHar7H1jg1F_QQ5w_W2eYrapor329NwpUtotHf6APimT8rYunT1jjydqOYS1yUE9G/s1600/DSC04187.jpg" height="400" width="266" /></a><span lang="EN-US">4 racks of lamb, frenched</span></div>
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<span lang="EN-US">3 tablespoons lemon infused olive oil</span></div>
<div class="MsoNormal">
<span lang="EN-US">2 tablespoons fresh rosemary, minced</span></div>
<div class="MsoNormal">
<span lang="EN-US">2 cloves garlic, minced</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 teaspoon kosher salt</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 teaspoon freshly ground black pepper</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">In a small bowl, combine the oil, herbs and
spices.<span style="mso-spacerun: yes;"> </span>Rub the mixture on all sides of
the lamb racks.<span style="mso-spacerun: yes;"> </span>With the help of an
extra set of hands, bend 2 racks together to form a crown, and tie them with
butchers twine toward the base of the meat.<span style="mso-spacerun: yes;">
</span>Repeat with the other 2 racks.<span style="mso-spacerun: yes;">
</span>Let stand at room temperature for ½ hour.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Preheat the barbecue on MEDIUM HIGH for 10
minutes.<span style="mso-spacerun: yes;"> </span>Turn off the centre burner, and
reduce the setting on the outside burners to MEDIUM LOW.<span style="mso-spacerun: yes;"> </span>Set the lamb over the unlit burners and grill
for 45 minutes.<span style="mso-spacerun: yes;"> </span>Let stand 10 minutes
before carving.<span style="mso-spacerun: yes;"> </span></span></div>
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Andrea Witzel & Kris Schumacherhttp://www.blogger.com/profile/12125709331573406720noreply@blogger.com0tag:blogger.com,1999:blog-7545393377355351726.post-92107044356579845862014-12-29T20:13:00.000-05:002014-12-29T20:15:56.503-05:00HAPPY NEW YEAR<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPUucwYZ-rfRuWquEVkD7S0IiFX3BAZs4LybbLjlGbX6FghBjI_fdQEdCyT0bnI1hpmTgYe6i32BbkPFg-YY5Wends_l7QJ86HbuWaPqDIg7RByehbah7VS4PGDZOvNarOoJKjg6B18rA/s1600/P1040887.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPUucwYZ-rfRuWquEVkD7S0IiFX3BAZs4LybbLjlGbX6FghBjI_fdQEdCyT0bnI1hpmTgYe6i32BbkPFg-YY5Wends_l7QJ86HbuWaPqDIg7RByehbah7VS4PGDZOvNarOoJKjg6B18rA/s1600/P1040887.JPG" height="342" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Schumacher household grew this Christmas, with our new puppy, Baldur arriving just before midnight.</td></tr>
</tbody></table>
What a busy time of year! Not much time to cook or blog right now!! Take it easy on yourself this week! It is time to relax and regroup in the next couple of days before the New Year. If you are like us, you probably still have a few parties ahead of you. Whether you are staying in, or going to someones home for New Years Eve, you very likely still have some food preparation to do! We have a recommendation that worked really well this festive season in our house - cook in bulk!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnJOD0sm8HOAmwUgrDhBf6055HVHeuteHecA7VU48Hw0E7H4PTwNQQDSjFeh4iACLCJMvNWsr-Y3WmejdP8jpRecNHNMk-qhBxp1pYV2mFNY5xo_L-WmA82636QFZt0qJ2glN0V78D18al/s1600/P1040859.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnJOD0sm8HOAmwUgrDhBf6055HVHeuteHecA7VU48Hw0E7H4PTwNQQDSjFeh4iACLCJMvNWsr-Y3WmejdP8jpRecNHNMk-qhBxp1pYV2mFNY5xo_L-WmA82636QFZt0qJ2glN0V78D18al/s1600/P1040859.JPG" height="252" width="320" /></a> Knowing that we had a new puppy arriving Christmas Day, we decided to simplify our food preparation for our family gatherings. During the day of Christmas Eve, we smoked 3 large sides of salmon and used that in multiple menus over the next few days. First, we included it on the buffet table for our large Christmas Eve family gathering. The next day, we used one to make a traditional smoked salmon appetizer of smoked salmon, red onion, capers and dill on pumpernickel for Christmas Day. Finally, we used the third piece to prepare this Smoked Salmon Dip, to bring as a hostess gift to a Boxing Day party that we were invited to. We simply cut up some tart red apples to serve with it.<br />
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<span style="font-size: large;"><b></b></span></div>
<span style="font-size: large;"><b>Smoked Salmon Dip with Apple Slices </b></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwF8WuV8sN0UcCiSaFbNuy2h63WUVs2ApetyEApPWg1u5JEKl6CuFtIqrqwm8KUIN1RowhHhOFMcw8N1aZHDZwb1cZ8_HV5culO6I9n5QAvAxb22_DWzDRcm9K1NP4TLubevsD0UQqt7Bf/s1600/P1040896.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwF8WuV8sN0UcCiSaFbNuy2h63WUVs2ApetyEApPWg1u5JEKl6CuFtIqrqwm8KUIN1RowhHhOFMcw8N1aZHDZwb1cZ8_HV5culO6I9n5QAvAxb22_DWzDRcm9K1NP4TLubevsD0UQqt7Bf/s1600/P1040896.JPG" height="640" width="428" /></a><br />
<a href="http://gatheringaroundthegrill.blogspot.ca/2011/11/smoked-duck-smoked-salmon-and-more.html" target="_blank"><span style="color: red;"><b>1 lb boneless smoked salmon ( approx 1 1/2 cups of smoked salmon)</b></span></a><br />
1/2 cup cream cheese, softened <br />
1/2 cup greek yogurt <br />
1 tbsp prepared horseradish <br />
1 tbsp minced red onion <br />
1 tbsp minced celery<br />
1 tbsp minced parsley<br />
1 tbsp mince dill <br />
1/2 tsp tabasco sauce<br />
1 tbsp freshly squeezed lemon juice<br />
salt and freshly ground black pepper, to taste<br />
<br />
2 red empire apples<br />
1 pkg pumpernickel squares<br />
<h2>
</h2>
Combine smoked salmon, cream cheese, greek yogurt, horseradish, minced red
onion, celery, dill, parsley and tabasco sauce in a large bowl. Stir with a wooden spoon,
until smooth, but there should still be chunks of smoked salmon in the
mixture. Add lemon juice and salt & pepper to taste.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5rnoDvnMq6hhGEz0h7gfOBvsZ6Ai0cfyJZT5KMIKQsYLrtPGSpXHGNcjFPiFnUEoDhs_sCwiJK-2MHv4yNS1jtwM8hY7G6yGIeMpxXiRy7oAJV40iY9A68ShQbIiPb49pTtCiQt3lR93_/s1600/IMG_20141225_233536+(2).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5rnoDvnMq6hhGEz0h7gfOBvsZ6Ai0cfyJZT5KMIKQsYLrtPGSpXHGNcjFPiFnUEoDhs_sCwiJK-2MHv4yNS1jtwM8hY7G6yGIeMpxXiRy7oAJV40iY9A68ShQbIiPb49pTtCiQt3lR93_/s1600/IMG_20141225_233536+(2).jpg" height="640" width="568" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kris got what she wanted for Christmas!!</td></tr>
</tbody></table>
<br />Andrea Witzel & Kris Schumacherhttp://www.blogger.com/profile/12125709331573406720noreply@blogger.com0tag:blogger.com,1999:blog-7545393377355351726.post-67898022745179284122014-12-22T21:40:00.000-05:002014-12-22T21:44:59.042-05:00Merry Christmas!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJI6XHYBdfmZpB7nyYP77nekWQtorF_nVoyWquxg9BklB-gpTvtPkgDidb-XWBu2NNvrqJL0i3ywRLIlFZu86oeeamdQiShdRLBugJc30BFZ2wSww788CPuY_wu5qgoRwod2ojBVZW2ZlX/s1600/DSC03771.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJI6XHYBdfmZpB7nyYP77nekWQtorF_nVoyWquxg9BklB-gpTvtPkgDidb-XWBu2NNvrqJL0i3ywRLIlFZu86oeeamdQiShdRLBugJc30BFZ2wSww788CPuY_wu5qgoRwod2ojBVZW2ZlX/s1600/DSC03771.jpg" height="640" width="425" /></a></div>
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<br />Andrea Witzel & Kris Schumacherhttp://www.blogger.com/profile/12125709331573406720noreply@blogger.com0tag:blogger.com,1999:blog-7545393377355351726.post-59226403145778634682014-12-15T23:30:00.001-05:002014-12-19T13:00:30.348-05:00Fresh and Healthy<div class="separator" style="clear: both; text-align: center;">
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We had been planning a little retreat to work on some recipes, knitting and Christmas projects, and on Thursday we packed up the car to head to Ellicottville. <span lang="EN-US">Toward the end of a blizzardy six-hour
drive , we stopped at the grocery store with absolutely nothing
planned. We just grabbed a few things that looked fresh and healthy.<span style="mso-spacerun: yes;"> </span>When it came time to make dinner we started
grouping ingredients into piles and this is menu that came together:</span><br />
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<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US">Grouper with Citrus Tarragon Glaze</span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US">Kale Salad with Dried Cherries and Cashews</span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="EN-US">Kasha with Hen of the Woods mushrooms</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US">Grouper with Citrus Tarragon Glaze</span></b></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Grouper filets, about 1” thick</span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfUQhhed6ysE5QuxNXYnWiUq-VICQvyOZMWqP9_QZI6wGDGTFyso9EeuwJh8Egi_iv2PaSgpJX3e7nna-wz8bepfoc9pHP_-LO3fe5LQBfqx_wDqanFSpq7tRKSMuu5Zt_YBsNcmCfLlyk/s1600/DSC03734.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfUQhhed6ysE5QuxNXYnWiUq-VICQvyOZMWqP9_QZI6wGDGTFyso9EeuwJh8Egi_iv2PaSgpJX3e7nna-wz8bepfoc9pHP_-LO3fe5LQBfqx_wDqanFSpq7tRKSMuu5Zt_YBsNcmCfLlyk/s1600/DSC03734.JPG" height="266" width="400" /></a><b style="mso-bidi-font-weight: normal;"><span lang="EN-US">For
the Marinade/Glaze</span></b></div>
<div class="MsoNormal">
<span lang="EN-US">Juice of ½ pink grapefruit</span></div>
<div class="MsoNormal">
<span lang="EN-US">Juice and zest of 2 clementines</span></div>
<div class="MsoNormal">
<span lang="EN-US">Juice and zest of ½ lime</span></div>
<div class="MsoNormal">
<span lang="EN-US">Zest of one orange</span></div>
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<span lang="EN-US">2 tablespoons chopped fresh tarragon</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 ½ teaspoons honey</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 tablespoon tarragon white wine vinegar</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 tablespoon lemon infused olive oil</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Combine all the marinade ingredients in a
shallow glass dish and marinate the fish for 15 minutes at room
temperature.<span style="mso-spacerun: yes;"> </span>Meanwhile, preheat the
barbecue on MEDIUM-HIGH for 10 minutes.<span style="mso-spacerun: yes;">
</span>Reduce heat to MEDIUM-LOW and brush the grids thoroughly with vegetable
oil to prevent sticking.<span style="mso-spacerun: yes;"> </span>Place the fish
on the grill, and pour the marinade into a shallow saucepan.<span style="mso-spacerun: yes;"> </span>Cook the fish for a total of 10 minutes,
turning every 2 ½ minutes for perfect grill marks.<span style="mso-spacerun: yes;"> </span>Meanwhile, bring the reserved marinade to a
boil, reduce heat, and simmer until very syrupy, about 10 minutes.<span style="mso-spacerun: yes;"> </span>Whisk in a tablespoon of butter.<span style="mso-spacerun: yes;"> </span>Spoon the sauce over the fish and serve
immediately.</span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-size: large;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US">Kasha with Hen of the Woods Mushrooms</span></b></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">We just had to try this unusual mushroom
variety that was described as “dense with intense mushroom flavour”.</span></div>
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<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFzliLNvqkhyphenhyphen-LAaZgKARISlciHz5wUzaZ0McZBC3kMMkJgl7sehCq5v2nBcXd4jihdByTslseVXVmrNOVwOibgX_U6gxG4znAl7dvR_nnafL6xFBhB2OEZ3E2jZDboLHAhCbkHUv8iUgE/s1600/DSC03730.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFzliLNvqkhyphenhyphen-LAaZgKARISlciHz5wUzaZ0McZBC3kMMkJgl7sehCq5v2nBcXd4jihdByTslseVXVmrNOVwOibgX_U6gxG4znAl7dvR_nnafL6xFBhB2OEZ3E2jZDboLHAhCbkHUv8iUgE/s1600/DSC03730.JPG" height="266" width="400" /></a><span lang="EN-US">1 cup toasted kasha</span></div>
<div class="MsoNormal">
<span lang="EN-US">2 tablespoons olive oil</span></div>
<div class="MsoNormal">
<span lang="EN-US">¼ cup finely chopped red bell pepper</span></div>
<div class="MsoNormal">
<span lang="EN-US">¼ cup finely chopped onion</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 cup chopped Hen of the Woods mushrooms</span></div>
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<span lang="EN-US">1 tablespoon chopped fresh thyme leaves</span></div>
<div class="MsoNormal">
<span lang="EN-US">I clove garlic, minced</span></div>
<div class="MsoNormal">
<span lang="EN-US">2 cups chicken stock</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Heat the olive oil in a medium saucepan set
over MEDIUM-LOW heat.<span style="mso-spacerun: yes;"> </span>Sauté the
peppers, onions, and mushrooms until very soft.<span style="mso-spacerun: yes;">
</span>Stir in the thyme and garlic, and then the kasha.<span style="mso-spacerun: yes;"> </span>Bring the mixture to a gentle boil, then
reduce heat to LOW, cover tightly and simmer for 10 minutes.<span style="mso-spacerun: yes;"> </span>Turn off heat and let stand 5 minutes before
fluffing with a fork.<span style="mso-spacerun: yes;"> </span></span></div>
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<br />
<div class="MsoNormal">
<span style="font-size: large;"><b>Kale Salad with Cashews and Dried Cherries</b></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
5 cups kale,
finely chopped </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
4 green
onions, finely chopped</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 orange, zest
for the salad and juice for the dressing</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
½ cup
cashews, chopped</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
½ cup dried
cherries, chopped</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;">For the dressing:</b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
¼ cup orange
juice, freshly squeezed</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
¼ cup lemon
flavoured olive oil</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 tsp
srirachi or sweet chile sauce</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
½ tsp salt</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Freshly
ground black pepper</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
Prepare the
kale by washing and drying it in a salad spinner. Cut off the tough spines, and
chop the kale very finely. Toss into a large salad bowl. Chop the green onions
and zest the orange. Add to the kale in the salad bowl. Toss with dressing half
an hour before serving. Garnish with cashews and dried cherries.</div>
<div class="MsoNormal">
To prepare the dressing, combine orange juice,
lemon-flavoured olive oil, srirachi sauce, salt and ground pepper in a mason
jar and shake.</div>
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<br /></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn3JYUH-1BQjy9sXqUVkOUEaGkxtYlrB6TojCGJcx6hqAd7SwxE32hmfO-esHfxOqzPiP82DJLT4culpu_eTFiJqKkd9ihhEkhXwJTIBZhKiocoyU3OOAS8R4K5hB7v_RZZWXoKj-Sf7St/s1600/IMG_20141213_113536%5B3%5D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn3JYUH-1BQjy9sXqUVkOUEaGkxtYlrB6TojCGJcx6hqAd7SwxE32hmfO-esHfxOqzPiP82DJLT4culpu_eTFiJqKkd9ihhEkhXwJTIBZhKiocoyU3OOAS8R4K5hB7v_RZZWXoKj-Sf7St/s1600/IMG_20141213_113536%5B3%5D.jpg" height="400" width="300" /></a></div>
<br />
<br />
<br />
<br />
<br />
Thanks to Mother Nature, we were able to use up a lot of energy snowshoeing and cross-country skiing in the deep snow. Once we recovered from the activity, we decided that we deserved to satisfy our sweet-tooths. We got a little got carried away with experimenting with some white and bittersweet chocolate, but the results were fantastic. We came up with 3 awesome snacks: Gingerbread Popcorn with Cashews and White Chocolate, Peppermint Bark and Bittersweet Chocolate Bark with Dried Cherries and Toasted Almonds. No surprise that we are smiling!!!<br />
<br />
<br />
<br />
<br />
<br />
<br />
<span style="font-size: large;"></span>
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<br />
<span style="font-size: large;"><b>Festive Peppermint
Bark</b></span><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
500 grams
good quality white chocolate(we use Callebault)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
200 grams
bittersweet chocolate(60-70% cocoa solids)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
6 tbsp heavy
cream(35%)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
¾ tsp
peppermint extract</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
1 large red
and white candy cane, crushed</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal">
Set 2 double boilers or saucepans with metal bowls sitting
upon them on the stove top, each containing 1 ½ cups of water in the lower
unit. There are a few tips that you need to know when melting chocolate. First,
just bring the water in the lower saucepan to a gentle simmer, so that the
chocolate melts slowly. You do not want it to get too hot. Secondly, be sure
that the top unit sits closely on the lower unit, so that steam does not
escape. You do not want any water to get mixed into the chocolate, as this
could cause it to seize, or turn grainy. </div>
<div class="MsoNormal">
Using a large knife, cut the bittersweet and white chocolate
chunks into smaller pieces for easy melting. Place the chocolate pieces into
the top of the <b style="mso-bidi-font-weight: normal;">separate</b> double
boilers until the chocolates are melted and smooth. Turn off the heat under the
water boilers, and let the chocolate sit until you are ready for them.</div>
<div class="MsoNormal">
The peppermint bark is made of 3 layers of chocolate, and
each layer must chill in the refrigerator for 20 minutes before proceeding to
the next layer.<span style="mso-spacerun: yes;"> </span>Prepare 2 flat baking
sheets by turning them upside down and covering them with foil. Pour 2/3 of the
slightly cooled, but still runny white chocolate onto the foil lined baking
sheet, and spread it by tilting the baking sheet back and forth until the white
chocolate covers a rectangular<span style="mso-spacerun: yes;"> </span>area of
approximately 12” x 8”. Chill in the refrigerator for 20 minutes.</div>
<div class="MsoNormal">
Meanwhile, remove the bittersweet chocolate from the double
boiler and stir in the heavy cream and peppermint extract until smooth and
silky. Allow it to cool for 5 -8 minutes. Working very quickly, spread this
chocolate mixture over the chilled layers of white chocolate, using an icing
spatula. Sprinkle with crushed peppermint candy and return to the refrigerator
for another 20 minutes.</div>
<div class="MsoNormal">
For the final layer, slowly drizzle the remaining melted
white chocolate over the chilled chocolate, using a tablespoon or rubber
spatula. Return to the refrigerator and chill for another 20-25 minutes. Cut or
break the peppermint bark into bite size pieces and enjoy. We store it in the
refrigerator in paper lined tins. A tin of these makes a great hostess gift.</div>
</div>
Andrea Witzel & Kris Schumacherhttp://www.blogger.com/profile/12125709331573406720noreply@blogger.com0tag:blogger.com,1999:blog-7545393377355351726.post-53981361408426751042014-12-08T17:15:00.000-05:002014-12-08T17:15:53.234-05:00Ninth Annual Bake and Booze<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrJBZWS7e1beMVxPMnPkAYypt17TsS90n88nz1Io8voIvefCpmKv2evcInf3hg9YsK0qpBma3qmDCn-gZtwHsL7xizVWu0ZoAsqPtUJgqZ9xtOnj79E4irxopJiiOenSok0Ro-xOCAmZnT/s1600/DSC03699.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrJBZWS7e1beMVxPMnPkAYypt17TsS90n88nz1Io8voIvefCpmKv2evcInf3hg9YsK0qpBma3qmDCn-gZtwHsL7xizVWu0ZoAsqPtUJgqZ9xtOnj79E4irxopJiiOenSok0Ro-xOCAmZnT/s1600/DSC03699.JPG" height="376" width="640" /></a></div>
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<div class="MsoNormal">
<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">All the walkers minus Lynn
gathered at Kris’ house for our traditional Bake and Booze event where we share
some festive cocktails while baking our favourite cookies to divie up.<span style="mso-spacerun: yes;"> </span>Aside from the great fun and laughs we have
together it is nice to have a tin of Christmas treats at the ready for when
family members start drifting home for the holidays.<span style="mso-spacerun: yes;"> </span>Bev fueled the fun with her Whoopie Machine
White Sangria which is much more potent than it seems, and Barb and Terry
provided some nibbles.<span style="mso-spacerun: yes;"> </span>Once all the
cookies were prepared and cooling we sat down to a light meal of soup, two
spinach salads and some yummy cheese biscuits.<span style="mso-spacerun: yes;">
</span>I remembered the next day that I was supposed to make skewers of
something or other for the grill but that detail fell off my radar in the
busyness of the season. </span></div>
<div class="MsoNormal">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVQ9qLOCrc055xB8a7xnDkV-lK_v-uxxiJi91-ECzbzZOsx3K1SYxR7swHCeXabb6X5e7QMG55Y1HIqpXtESRPQVXdIORT33RbP9CfFCUFcVKtKJMdnepw4yoGyCoSQX-bsJjIogtkFNsc/s1600/DSC03586.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVQ9qLOCrc055xB8a7xnDkV-lK_v-uxxiJi91-ECzbzZOsx3K1SYxR7swHCeXabb6X5e7QMG55Y1HIqpXtESRPQVXdIORT33RbP9CfFCUFcVKtKJMdnepw4yoGyCoSQX-bsJjIogtkFNsc/s1600/DSC03586.jpg" height="640" width="425" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our beautiful and gracious hostess!</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZy7q7Zb_OvpeP8cMB4JyZURzwyKkaRExfG3EE__8O0Zohkb78zrGWD40gYE8y8SkJ4Ft1w_5RDH-Qk2Jw99B3mNTAIoXlEp8WDqRkM7P-KJJ2-yAxifYUrRE1lLWtW8xILhgfHClTWfGl/s1600/DSC03617.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZy7q7Zb_OvpeP8cMB4JyZURzwyKkaRExfG3EE__8O0Zohkb78zrGWD40gYE8y8SkJ4Ft1w_5RDH-Qk2Jw99B3mNTAIoXlEp8WDqRkM7P-KJJ2-yAxifYUrRE1lLWtW8xILhgfHClTWfGl/s1600/DSC03617.jpg" height="400" width="266" /></a></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Calibri; font-size: large; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"> </span><span style="font-size: large;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: Calibri; font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Calibri;">Barb’s Ham and Gruyere Pinwheels</span></b></span>
</div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1 package (397grams) frozen puff
pastry, thawed</span></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1 egg</span></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">FILLING:</span></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1/2 cup<span style="mso-spacerun: yes;"> </span>mango chutney, strained</span></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">115 grams thinly sliced Black
Forest ham</span></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1/2 cup shredded Gruyere cheese</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: 10.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Calibri; mso-hansi-theme-font: major-latin;">On floured surface, roll out half of
the pastry into 12 inch square.</span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: 10.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Calibri; mso-hansi-theme-font: major-latin;">FILLING: Leaving 1/2 inch<span style="mso-spacerun: yes;"> </span>border, spread half of the mango<span style="mso-spacerun: yes;"> </span>chutney over pastry square. Arrange half of
the ham in a single layer over top; top with half of the cheese.</span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: 10.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Calibri; mso-hansi-theme-font: major-latin;">Whisk egg with 1 tbsp water; brush
lightly over border. Roll up firmly into cylinder; pinch seam to seal. Repeat
with remaining pastry, filling , and egg mixture. Wrap in plastic wrap;
refrigerate until firm, about 1 hour.</span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: 10.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Calibri; mso-hansi-theme-font: major-latin;">Using serrated knife, cut into 1/2
inch thick slices. Arrange on<span style="mso-spacerun: yes;"> </span>baking
sheets. Bake at 425 degrees<span style="mso-spacerun: yes;"> </span>until
golden, about 15 minutes.</span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: 10.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Calibri; mso-hansi-theme-font: major-latin;">Makes about 30 pieces.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: Calibri; font-size: 14.0pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Curried Butternut Squash Soup</span></b></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1 butternut squash</span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz3rsmiFNORTUNxmS4M2wuZRumtjg3J4DDl3ILj_QojvAmrzDbTeRmlUCFMvoaOWNURVNDzSB0LLc65T21fa9wU6yohiT4uYMWkuv9fpQPAOYcdMk_md1QyyAG0_5w-QPJHjj_BN-Jw-6h/s1600/DSC03658.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz3rsmiFNORTUNxmS4M2wuZRumtjg3J4DDl3ILj_QojvAmrzDbTeRmlUCFMvoaOWNURVNDzSB0LLc65T21fa9wU6yohiT4uYMWkuv9fpQPAOYcdMk_md1QyyAG0_5w-QPJHjj_BN-Jw-6h/s1600/DSC03658.JPG" height="331" width="400" /></a><span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">2 tablespoons olive oil</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1 onion</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1 red bell pepper, seeded and
chopped</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1 tablespoon minced fresh ginger</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">2 cloves garlic, minced</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1 apple, peeled, cored and sliced</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">3 cups vegetable or chicken stock</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1 can coconut milk</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Juice of ½ lime</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Salt, to taste</span></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">For the Spice Mixture:</span></b></div>
<div class="MsoNormal">
<span style="font-family: Calibri; mso-ansi-language: EN-CA; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">3 tablespoons
coriander </span></div>
<div class="MsoNormal">
<span style="font-family: Calibri; mso-ansi-language: EN-CA; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">2 tablespoons
ground turmeric </span></div>
<div class="MsoNormal">
<span style="font-family: Calibri; mso-ansi-language: EN-CA; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">2 teaspoons
chili powder </span></div>
<div class="MsoNormal">
<span style="font-family: Calibri; mso-ansi-language: EN-CA; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1 1/2 teaspoons
cumin seed </span></div>
<div class="MsoNormal">
<span style="font-family: Calibri; mso-ansi-language: EN-CA; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1 1/2 teaspoons
whole black peppercorns</span></div>
<div class="MsoNormal">
<span style="font-family: Calibri; mso-ansi-language: EN-CA; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1 teaspoon
fenugreek seed </span></div>
<div class="MsoNormal">
<span style="font-family: Calibri; mso-ansi-language: EN-CA; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1 teaspoon
mustard seeds </span></div>
<div class="MsoNormal">
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fennel seeds </span></div>
<div class="MsoNormal">
<span style="font-family: Calibri; mso-ansi-language: EN-CA; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1/2 teaspoon
ground clove </span></div>
<div class="MsoNormal">
<span style="font-family: Calibri; mso-ansi-language: EN-CA; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1/2 teaspoon
ground cinnamon </span></div>
<div class="MsoNormal">
<span style="font-family: Calibri; mso-ansi-language: EN-CA; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1/2 teaspoon
ground nutmeg</span></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; mso-ansi-language: EN-CA; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">For the Garnish:</span></b></div>
<div class="MsoNormal">
<span style="font-family: Calibri; mso-ansi-language: EN-CA; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Chopped fresh
cilantro</span></div>
<div class="MsoNormal">
<span style="font-family: Calibri; mso-ansi-language: EN-CA; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Toasted
unsweetened coconut flakes</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Calibri; mso-ansi-language: EN-CA; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Preheat oven or
barbecue to 400</span><span style="font-family: Calibri; mso-ansi-language: EN-CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">°</span><span style="font-family: Calibri; mso-ansi-language: EN-CA; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">F.<span style="mso-spacerun: yes;"> </span>Halve the squash, scoop out the seeds, and
place them cut side down on a baking sheet.<span style="mso-spacerun: yes;">
</span>Bake for 45 minutes, until very soft, remove from heat and let cool. </span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Calibri; mso-ansi-language: EN-CA; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">While the
squash is baking, combine all the spice ingredients in a spice mill or grind
with a mortar and pestle. (you will not use the entire mixture in the soup but
it can be stored in an air tight container for several months).</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Calibri; mso-ansi-language: EN-CA; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Meanwhile, heat
the oil in a large pot and add the onions and peppers.<span style="mso-spacerun: yes;"> </span>Cook until very tender, stirring
occasionally.<span style="mso-spacerun: yes;"> </span>Add the apples, ginger and
garlic, stir for a minute until very fragrant, and sprinkle 2 tablespoons of
the spice mixture over top.<span style="mso-spacerun: yes;"> </span>Mix
thoroughly, then pour in the stock.<span style="mso-spacerun: yes;"> </span>Peel
the skin from the squash and place all the flesh in the pot.<span style="mso-spacerun: yes;"> </span>Simmer until the apples are very tender, then
let cool slightly before pureeing in batches in a blender.<span style="mso-spacerun: yes;"> </span>Return the soup to the pot and stir in the
coconut milk and lime juice.<span style="mso-spacerun: yes;"> </span>Season with
salt to taste, and add more of the spice mixture if desired.<span style="mso-spacerun: yes;"> </span>Heat gently before spooning into warm bowls
or mugs.<span style="mso-spacerun: yes;"> </span>Garnish with cilantro and
coconut flakes.<span style="mso-spacerun: yes;"> </span></span></div>
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<div align="left" class="MsoTitle" style="text-align: left;">
<b><span lang="EN-US" style="font-family: Calibri; font-size: large; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Grandma Harris’s sugar cookies</span></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF9Jb_Dkjd0lscatE_zArUufbd93Z-Ua2lResPLCnKK9UFKYRCfxCY6OzCM4KqcRz1c3VwxsiFSqPIs9upDWVKh_l-0-zy0x20SGUbsrzkxhN4W95NFYfwb6YOwsC6Bp0l0-jA5UUu-u6L/s1600/DSC03676.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF9Jb_Dkjd0lscatE_zArUufbd93Z-Ua2lResPLCnKK9UFKYRCfxCY6OzCM4KqcRz1c3VwxsiFSqPIs9upDWVKh_l-0-zy0x20SGUbsrzkxhN4W95NFYfwb6YOwsC6Bp0l0-jA5UUu-u6L/s1600/DSC03676.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bev and her daughter Nora co-produced these beauties!</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
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<span lang="EN-US">3 ½ c flour</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 tsp baking powder</span></div>
<div class="MsoNormal">
<span lang="EN-US">½ tsp salt</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 c shortening</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 ½ c sugar</span></div>
<div class="MsoNormal">
<span lang="EN-US">2 well-beaten eggs</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 ½ tsp vanilla</span></div>
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<span lang="EN-US">royal icing to decorate, if desired</span></div>
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vanilla. </span></div>
<div class="MsoNoSpacing">
<br /></div>
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<span lang="EN-US">Sift dry ingredients together. Stir into
wet ingredients.</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN-US">Do not chill dough. Roll out immediately
and cut with your favourite shapes.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNoSpacing">
<br /></div>
<span lang="EN-US" style="font-family: Cambria; font-size: 12.0pt; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "MS 明朝"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Bake 400° 6 – 8 minutes.<span style="mso-spacerun: yes;"> </span>Let cool well before decorating.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ObwJluDaJk0M5ZqCMbJagyFRPy4a91BmbWtwdLP2c820-w12lMcYbebmmaUz0mvPRMido4uivs0uxxBLXflqNsERMqtZWt2fQFI3nryU1Rj8TMQD5tIks51iIrPm7vw4VLxhiGgYdWFB/s1600/DSC03648.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ObwJluDaJk0M5ZqCMbJagyFRPy4a91BmbWtwdLP2c820-w12lMcYbebmmaUz0mvPRMido4uivs0uxxBLXflqNsERMqtZWt2fQFI3nryU1Rj8TMQD5tIks51iIrPm7vw4VLxhiGgYdWFB/s1600/DSC03648.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nancy took a lot of grief for her bottled dressing, but it was delicious!</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
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<div class="MsoNormal" style="line-height: normal;">
<span style="font-size: large;"><b><span style="font-family: "Times New Roman","serif";">Savoury Cheddar Cheese-Rosemary
Biscuits</span></b></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">....adapted
from Ruby Watcho Cheddar Cheese Biscuits</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">(makes 12
biscuits)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoNJypGrYlmED_O7MG0NJRWw-JaKxIW808yd0xI621WzvkdjufbsGDPM_C869oBZw-qLra66BhtD0ThaLvwDxigAB405gL_p3PYNMO8gJkfdSiHopRcDaJ1icnFIgvI_95szyPXLu4DMnk/s1600/DSC03629.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoNJypGrYlmED_O7MG0NJRWw-JaKxIW808yd0xI621WzvkdjufbsGDPM_C869oBZw-qLra66BhtD0ThaLvwDxigAB405gL_p3PYNMO8gJkfdSiHopRcDaJ1icnFIgvI_95szyPXLu4DMnk/s1600/DSC03629.JPG" height="266" width="400" /></a><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">2 cups
all-purpose flour<br />
1 tbsp granulated sugar<br />
1 tbsp baking powder<br />
<sup>1</sup>⁄<sub>2 </sub>tsp baking soda<br />
<sup>1</sup>⁄<sub>2 </sub>tsp pepper</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">½ tsp
cayenne pepper<br />
<sup>1</sup>⁄<sub>2 </sub>tsp salt<br />
6 tbsp cold butter, cut in pieces<br />
1 <sup>1</sup>⁄<sub>4 </sub>cups grated old cheddar cheese<br />
1 cup buttermilk(or 7/8 cup milk + 2 tbsp white vinegar)<br />
1 egg, beaten with 1 tbsp milk</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">1 sprig
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Coarse salt for sprinkling</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Preheat
oven to 400°F.<br />
Combine first7 ingredients in a food processor and blend. Add chunks of
butter and pulse until mixture resembles coarse crumbs. Add grated cheese and
pulse until combined. Add buttermilk, and pulse until the mixture clumps
to form a ball.<br />
Transfer the dough to a lightly floured surface. Sprinkle chopped rosemary on
top and knead lightly, then shape dough into a large ball. Cover loosely with
plastic wrap and chill at least 30 minutes.<br />
On a lightly floured surface, roll dough into 3/4-inch thickness, then cut
into 3-inch biscuits, using a round cookie cutter, or glass jar. Gather scraps
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="mso-spacerun: yes;"> </span>Place on ungreased or parchment lined cookie
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with egg mixture and sprinkle with coarse salt.<br />
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</span></b></div>
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<span lang="EN-US">A weekend trip
to Ellicottville during American Thanksgiving put us in the mood for a holiday
style dinner even though there were only 5 of us around the table.<span style="mso-spacerun: yes;"> </span>Our family gatherings during the holidays
usually involve 25-50 people, so this was a bit of a reset, but we incorporated
a lot of the traditional favourites and it was a piece of cake to put together.<span style="mso-spacerun: yes;"> </span>The menu was as follows:</span></div>
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<br /></div>
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<span lang="EN-US">Spring Mix
with Honey Pecan, Apples and Cheddar*</span></div>
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<br /></div>
<div class="MsoNormal" style="margin-right: -35.8pt;">
<span lang="EN-US">Turkey Breast
Stuffed with Brie Cheese, Apple Butter, Sage and Proscuitto*</span></div>
<div class="MsoNormal" style="margin-right: -35.8pt;">
<span lang="EN-US">Cranberry
Sauce</span></div>
<div class="MsoNormal" style="margin-right: -35.8pt;">
<span lang="EN-US">Roasted Beets
and Sweet Potatoes</span></div>
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<span lang="EN-US">Pan fried
Brussels Sprouts</span></div>
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<br /></div>
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<span lang="EN-US">Gingerbread
Pudding Cake*</span></div>
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<br /></div>
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<span lang="EN-US">*see recipes
below</span></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-size: 14.0pt;">Spring Mix with Honey Pecans,
Apples and Cheddar</span></b></div>
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<br /></div>
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<span lang="EN-US"> 5 cups spring
mix</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXTeMD9yNslXvyJP2UlZ0pwlTqXpaLDsGfOU1gdnXN1WL0gQBvClLPrWVhUkcARulnoTREB6X9tXd_y7dxCQB1pLwu2kWjp0Xu8QSTklKbed17bysmZWCKRdcUCOsnXihCGGhR9bRszIlB/s1600/DSC03573.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXTeMD9yNslXvyJP2UlZ0pwlTqXpaLDsGfOU1gdnXN1WL0gQBvClLPrWVhUkcARulnoTREB6X9tXd_y7dxCQB1pLwu2kWjp0Xu8QSTklKbed17bysmZWCKRdcUCOsnXihCGGhR9bRszIlB/s1600/DSC03573.JPG" height="266" width="400" /></a><span lang="EN-US">1 apple,
sliced</span></div>
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<span lang="EN-US">4 ounces extra
old cheddar, cut into small cubes</span></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US">For the honey pecans:</span></b></div>
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<span lang="EN-US">2 cups pecan
halves</span></div>
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<span lang="EN-US">¼ cup honey</span></div>
<div class="MsoNormal" style="margin-right: -35.8pt;">
<span lang="EN-US">¼ cup sugar</span></div>
<div class="MsoNormal" style="margin-right: -35.8pt;">
<span lang="EN-US">¼ teaspoon
salt</span></div>
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<span lang="EN-US">¼ cup water</span></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US">For the vinaigrette:</span></b></div>
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<span lang="EN-US">3 tablespoons
ginger honey flavoured white balsamic vinegar</span></div>
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<span lang="EN-US">3 tablespoons
lemon infused olive oil</span></div>
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<span lang="EN-US">½ teaspoon
Dijon mustard</span></div>
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<span lang="EN-US"> Salt and
pepper, to taste</span></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US">For the Honey Pecans:<span style="mso-spacerun: yes;">
</span></span></b><span lang="EN-US">Preheat oven to 350</span><span lang="EN-US" style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">°, and line
a baking sheet with parchment paper.<span style="mso-spacerun: yes;">
</span>Combine honey, sugar, salt and water in a medium saucepan. Add pecans
and cook until the mixture is almost dry and totally covering the nuts.<span style="mso-spacerun: yes;"> </span>Spread the pecans on the baking sheet and
bake for 15 minutes, turning every 5 minutes.<span style="mso-spacerun: yes;">
</span>Let cool and break apart.<span style="mso-spacerun: yes;"> </span>This
will make more than you need for this salad, but they can be stored in a
tightly sealed glass jar for several weeks.</span></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">For the vinaigrette:<span style="mso-spacerun: yes;"> </span></span></b><span lang="EN-US" style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">Combine
all the dressing ingredients in a small mason jar and shake well until
combined.</span></div>
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<span lang="EN-US" style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">Toss the
greens, apples and vinaigrette together and place them on individual
plates.<span style="mso-spacerun: yes;"> </span>Garnish with the cheese and a
few nuts on each plate.</span></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-size: 14.0pt;">Turkey Breast Stuffed with
Brie Cheese, Apple Butter, Sage and Proscuitto</span></b></div>
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<span lang="EN-US">1 whole turkey
breast, boned and butterflied, skin-on</span></div>
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<span lang="EN-US">4 ounces brie
cheese, rind removed and sliced (this is easier to do when the cheese is
well-chilled)</span></div>
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<span lang="EN-US">2 tablespoons
apple butter</span></div>
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<span lang="EN-US">¼ cup chopped
fresh sage</span></div>
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<span lang="EN-US">6-8 slices
prosciutto</span></div>
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<span lang="EN-US">Lay the turkey
breast on a cutting board, skin side down.<span style="mso-spacerun: yes;">
</span>Place the cheese inside the “pockets” where the bones have been
removed.<span style="mso-spacerun: yes;"> </span>Drizzle with some apple butter
and sprinkle with sage.<span style="mso-spacerun: yes;"> </span>Lay 2 slices of
prosciutto overtop to seal in the gooey goodness, and fold the two sides of the
breast together.<span style="mso-spacerun: yes;"> </span>Where the turkey skin
does not meet, lay the remaining slices of prosciutto.<span style="mso-spacerun: yes;"> </span>Slide butcher twine underneath and tie the
breast together in several places width-wise and length-wise.<span style="mso-spacerun: yes;"> </span></span></div>
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<span lang="EN-US">Preheat the
barbecue on MEDIUM-HIGH for 10 minutes, then reduce the outside burners to LOW
and turn off the centre burner.<span style="mso-spacerun: yes;"> </span>Place
the turkey in the middle of the upper rack.<span style="mso-spacerun: yes;">
</span>Close the lid, and cook for 1 hour, turning over halfway through.<span style="mso-spacerun: yes;"> </span>Move the turkey to the lower grids,<span style="mso-spacerun: yes;"> </span>continue to grill and turn every 10-15
minutes until crisp all over and cooked through.<span style="mso-spacerun: yes;"> </span>Be sure to use a meat thermometer, and cook
to an internal temperature of<span style="mso-spacerun: yes;"> </span>165</span><span lang="EN-US" style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">°</span><span lang="EN-US">F.<span style="mso-spacerun: yes;"> </span>Remove from the grill, and
wrap with foil to rest for 10-15 minutes.<span style="mso-spacerun: yes;">
</span>Slice thickly and serve with Cranberry Sauce.</span></div>
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<span lang="EN-US"><br /></span></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-size: 14.0pt;">Gingerbread Pudding Cake</span></b></div>
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<span lang="EN-US">We first had
this delicious Bon Appetit recipe at our friend Mary Ann’s house during a
Christmas lunch.<span style="mso-spacerun: yes;"> </span>It is best served warm
with a dollop of whipped cream.</span></div>
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<span style="mso-ansi-language: EN-CA;">1 1/4 cups all-purpose flour </span></div>
<div class="MsoNoSpacing" style="margin-right: -35.8pt;">
<span style="mso-ansi-language: EN-CA;">1 teaspoon ground ginger </span></div>
<div class="MsoNoSpacing" style="margin-right: -35.8pt;">
<span style="mso-ansi-language: EN-CA;">3/4 teaspoon baking soda </span></div>
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<span style="mso-ansi-language: EN-CA;">1/2 teaspoon cinnamon </span></div>
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<span style="mso-ansi-language: EN-CA;">1/4 teaspoon nutmeg </span></div>
<div class="MsoNoSpacing" style="margin-right: -35.8pt;">
<span style="mso-ansi-language: EN-CA;">1/4 teaspoon allspice </span></div>
<div class="MsoNoSpacing" style="margin-right: -35.8pt;">
<span style="mso-ansi-language: EN-CA;">1/4 teaspoon clove </span></div>
<div class="MsoNoSpacing" style="margin-right: -35.8pt;">
<span style="mso-ansi-language: EN-CA;">1/4 teaspoon salt </span></div>
<div class="MsoNoSpacing" style="margin-right: -35.8pt;">
<span style="mso-ansi-language: EN-CA;">1/4 cup unsalted butter, room temperature </span></div>
<div class="MsoNoSpacing" style="margin-right: -35.8pt;">
<span style="mso-ansi-language: EN-CA;">1/4 cup sugar </span></div>
<div class="MsoNoSpacing" style="margin-right: -35.8pt;">
<span style="mso-ansi-language: EN-CA;">2 tablespoons beaten eggs </span></div>
<div class="MsoNoSpacing" style="margin-right: -35.8pt;">
<span style="mso-ansi-language: EN-CA;">1/2 cup molasses </span></div>
<div class="MsoNoSpacing" style="margin-right: -35.8pt;">
<span style="mso-ansi-language: EN-CA;">1/2 cup water </span></div>
<div class="MsoNoSpacing" style="margin-right: -35.8pt;">
<span style="mso-ansi-language: EN-CA;">3/4 cup packed light brown sugar </span></div>
<div class="MsoNoSpacing" style="margin-right: -35.8pt;">
<span style="mso-ansi-language: EN-CA;">1 1/2 cups hot water </span></div>
<div class="MsoNoSpacing" style="margin-right: -35.8pt;">
<span style="mso-ansi-language: EN-CA;">5 tablespoons unsalted butter, melted </span></div>
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<span style="font-family: Times; mso-ansi-language: EN-CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Preheat oven to 350 degrees. Butter 6 large ramekins and place them on a
cookie sheet. Whisk flour, ginger, baking soda, cinnamon, nutmeg, allspice,
cloves and salt in medium bowl. </span></div>
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<span style="font-family: Times; mso-ansi-language: EN-CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Using an electric mixer, beat 1/4 cup butter and 1/4 cup sugar in large
bowl until blended. Beat in egg. Stir molasses and 1/2 cup water in a 1 cup
glass measuring cup. </span></div>
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<span style="font-family: Times; mso-ansi-language: EN-CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Add 1/3 of the flour mixture, butter mixture and molasses mixture
together beating to blend. Repeat until all seperate mixtures are now one and
transfer to prepared dishes. Sprinkle brown sugar over the top. </span></div>
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<span style="font-family: Times; mso-ansi-language: EN-CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Stir 1 1/2 cups hot water and melted butter in 2 cup glass measuring
cup. Carefully pour over top of batter (don't worry, there will be lots of
liquid on the top)., dividing it between all the ramekins.<span style="mso-spacerun: yes;"> </span>Bake until gingerbread is cracked on top,
about 40 minutes. Serve warm with whipped cream.</span></div>
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Andrea Witzel & Kris Schumacherhttp://www.blogger.com/profile/12125709331573406720noreply@blogger.com0tag:blogger.com,1999:blog-7545393377355351726.post-57997019687118603432014-11-24T12:28:00.000-05:002014-11-24T12:28:03.252-05:00Grilled Pesto-Crusted Halibut and Lemony Zucchini Risotto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZdC8Yl-MdVxZUnmAoViwhzcmDrhftDkKDEX048T9ri6W2nve1l_odbXw8asB5fLHBfzV_dhVTMbZJ7AMKR3KGX-ersasSpMrp5mDwnSdDSKdjh1oET21xckGT_hf8um_1edtrbqB3WhaQ/s1600/P1040837.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZdC8Yl-MdVxZUnmAoViwhzcmDrhftDkKDEX048T9ri6W2nve1l_odbXw8asB5fLHBfzV_dhVTMbZJ7AMKR3KGX-ersasSpMrp5mDwnSdDSKdjh1oET21xckGT_hf8um_1edtrbqB3WhaQ/s1600/P1040837.JPG" height="428" width="640" /></a></div>
Everyone was busy doing their own thing on Sunday, so I was looking forward to dinner being a casual affair, until I remembered that I had some fresh halibut in the refrigerator that had to be cooked. I had picked it up at<span style="color: red;"><b> <a href="http://www.tjseafoods.ca/" target="_blank">T & J's Seafood</a></b></span> on Saturday afternoon, but hadn't grilled it because we had an impromptu dinner with my sister, who was in town to visit her baby grand-daughters. I can't say no to a chance to have a snuggle with the sweet little twins.<br />
After taking inventory of my refrigerator and realizing that the football fans would be looking for something warm and filling when they returned from the Ti-Cats game, I put together a new game plan for dinner. I think a came up with the perfect menu to please everyone - Grilled Pesto-Crusted Halibut and Lemony Zucchini Risotto. It was the perfect small meal for me, and Mark and Andy doubled up and finished the rest. It was a winning day all around. (The Ti-cats advanced to the Grey Cup!!)<br />
<br />
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<span style="font-size: large;"><b><span style="font-family: "Times New Roman","serif";">Pesto crusted Halibut</span></b></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif";">Serves 4</span></b></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXUwe2fxFvNnXVU7ry7wDeyWWKD4jpbZklJ6iZEanoCQMi_INVQtOIoQMuEMx2gt5RXAS3Mtv3vXE4-nA2i9IxBtDkrASxWVUJzsQa_9FC4rscW32DOVyMya70Rs7wcygeyJpujQineuiC/s1600/P1040827.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXUwe2fxFvNnXVU7ry7wDeyWWKD4jpbZklJ6iZEanoCQMi_INVQtOIoQMuEMx2gt5RXAS3Mtv3vXE4-nA2i9IxBtDkrASxWVUJzsQa_9FC4rscW32DOVyMya70Rs7wcygeyJpujQineuiC/s1600/P1040827.JPG" height="323" width="400" /></a><span style="font-family: "Times New Roman","serif";">1 tbsp olive oil</span></div>
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<span style="font-family: "Times New Roman","serif";">3 tbsp pesto</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">2 halibut filets, approx. 750 gr.</span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif";">Preheat barbecue on HIGH for 5
minutes, then reduce to MEDIUM. Brush clean grids with vegetable oil, to
prevent halibut from sticking.<span style="mso-spacerun: yes;"> </span>Pat
halibut dry, then rub with olive oil. Using your fingers, gently pat the pesto
onto the halibut. Gently place on the grids and grill for 5 minutes, lid
closed. Turn carefully, using a wide spatula and cook for 3 minutes, until the
halibut is form, but still juicy. Do not overcook</span></div>
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<br /></div>
<div class="MsoNormal">
<b><span style="font-family: "Times New Roman","serif"; font-size: 18.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Basil and Walnut Pesto</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"></span></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Lp6BNJrc6CJqunbq0H7fltWOFK9qauturkJq9tNmTaKPPiogbWOnJXxOxZhFFlarTpagN2cKqop2UZCn2TnbT6R9xLVrUqfnojvKYxTZGK4HANlUmomJdSMkvBVNlzFA5cMLUo0638SH/s1600/P1040828.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Lp6BNJrc6CJqunbq0H7fltWOFK9qauturkJq9tNmTaKPPiogbWOnJXxOxZhFFlarTpagN2cKqop2UZCn2TnbT6R9xLVrUqfnojvKYxTZGK4HANlUmomJdSMkvBVNlzFA5cMLUo0638SH/s1600/P1040828.JPG" height="353" width="400" /></a><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">4 cups
fresh basil leaves, tightly packed</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">1 cup
extra virgin olive oil<br />
4 tbsp walnuts, toasted</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">4 cloves
garlic</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">1 tsp
salt</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">3 tbsp
butter, softened</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">1 cup
grated Parmesan cheese</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Black
pepper, freshly ground</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Place
basil, olive oil, toasted walnuts, salt and garlic in the bowl of a food
processor and pulse until evenly blended. Turn into a mixing bowl and add
butter, Parmesan cheese and black pepper to taste. Store in small sealed
mason jars. Refrigerate for up to one week, or store in the freezer.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;"><b><span style="font-family: "Times New Roman","serif";">Lemony Zucchini Risotto</span></b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXA-My87OBsdqBEJZNj4jiZK2KSbkxRrr7hgva9aK2uHVxXxy-HMCeEPyHLmxiLAJpWOQfMY3HrYv6sAxuWmltyieQiEBZ2_cIMm2q3REzX2wvox9VLuFLswspC-KGFQNZ50kqZOuIh6zA/s1600/P1040833.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXA-My87OBsdqBEJZNj4jiZK2KSbkxRrr7hgva9aK2uHVxXxy-HMCeEPyHLmxiLAJpWOQfMY3HrYv6sAxuWmltyieQiEBZ2_cIMm2q3REzX2wvox9VLuFLswspC-KGFQNZ50kqZOuIh6zA/s1600/P1040833.JPG" height="382" width="640" /></a></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-size: large;"><b><span style="font-family: "Times New Roman","serif";"> </span></b></span><span style="font-family: "Times New Roman","serif";">2 tbsp olive oil</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 zucchini, chopped (approx. 1
cup)</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 small yellow onion, chopped</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 clove garlic, minced</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">¼ cup white wine</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">¾ tsp herbes de provence</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">1 cup Arborio rice</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">4 cups chicken stock</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">¼ cup parmesan cheese</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">2 tsp lemon zest</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">2 tbsp fresh parsley, chopped</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Freshly ground black pepper</span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLYRO240gMed3ewlUXstWukBP-AvefwFWec4z5_E33tyCo4AyLq1TVQE5FqJYkwV1-81jnGl-XR3ml9xxWSnHKGSuE8yOvo-_louNXWZOHJ04l9PcExLE-ZfYMBH3i6gdzMSOz005YhBWu/s1600/P1040838.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLYRO240gMed3ewlUXstWukBP-AvefwFWec4z5_E33tyCo4AyLq1TVQE5FqJYkwV1-81jnGl-XR3ml9xxWSnHKGSuE8yOvo-_louNXWZOHJ04l9PcExLE-ZfYMBH3i6gdzMSOz005YhBWu/s1600/P1040838.JPG" height="640" width="354" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Warm and full of wonderful flavours!</td></tr>
</tbody></table>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Heat the chicken stock in a
saucepan over medium-heat and set on the back burner. </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Times New Roman","serif";">Meanwhile, heat oil in a heavy
saucepan over MEDIUM, add onion, zucchini, garlic and herbes de provence and sauté
for 5 minutes. Add in the rice and continue stirring for 1 minute. Pour in wine
and simmer for 3 minutes, until liquid is absorbed.<span style="mso-spacerun: yes;"> </span>Add the hot stock, a cup at a time, stirring
between each addition. Allow the liquid to be absorbed by the rice before
continuing with the addition of the next cup of stock.<span style="mso-spacerun: yes;"> </span>Continue adding stock until rice is al dente
and creamy. This process should take around 20 minutes.<span style="mso-spacerun: yes;"> </span>Stir in the parmesan cheese. Top with chopped
parsley, lemon zest and freshly ground black pepper.</span></div>
<br />
<br />
Andrea Witzel & Kris Schumacherhttp://www.blogger.com/profile/12125709331573406720noreply@blogger.com0