tag:blogger.com,1999:blog-273864982024-03-13T19:56:37.390-04:00CopperpotsA Brit, a Yank and a KitchenLeahttp://www.blogger.com/profile/08095177289743141701noreply@blogger.comBlogger179125tag:blogger.com,1999:blog-27386498.post-8024078287363852472010-11-11T22:16:00.004-05:002010-11-11T22:46:23.579-05:00Turtle Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_XJqp_1PpOz4/TNyx3a78OUI/AAAAAAAAA9A/nXZLaGC1EAc/s1600/IMG_3234.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_XJqp_1PpOz4/TNyx3a78OUI/AAAAAAAAA9A/nXZLaGC1EAc/s400/IMG_3234.JPG" alt="" id="BLOGGER_PHOTO_ID_5538497207440521538" border="0" /></a><br /><span jsid="text">Living in Florida opens up some great adventerous seafood eating opportunities, and we just happen to live very close to an awesome little fish market that specializes in local catches. Every visit there are different offerings from the waters of Florida. From the big prize fish like tuna and swordfish, to less known local river fish and fresh specialties like alligator and frog.<br /><br />I've seen turtle at this particular market before, but only frozen, and I am hesitant to buy frozen seafood with the sea at my doorstep. However today they had fresh soft shell turtle, and I didn't hesitate to grab some!<br /><br />Now before anyone freaks out and says, ZOMG cute turtle! Or ONOES they are protected! Trust me, these guys aren't any cuter than an alligator -and living right beside them, they have to hold their own- and are definitely not sweet little gentle slow pokey creatures, they can actually be quite aggressive. Combine that with their great abundance in just about every single pond and river you can find (which is a lot), they are perfectly legal to hunt in Florida, during their season of course.<br /><br />Turtle isn't as wild and exotic as you might think. The flavor is quite nondescript, and quickly picks up the flavors of what it is being cooked with. Which is probably why the most popular recipe for turtle soup is very robust with ingredients like cayenne, tomato, lemon and Worcestershire Sauce.<br /><br /><span style="font-weight: bold;">Ingredients<br /><br /></span>For the Stock:<br />1 lb turtle (soft shell, or snapping turtle), bone in<br />4 cups water<br />1 onion, quartered<br />2 Tablespoons whole peppercorns<br /><br />For the Soup<br />Meat separated from the stock, bones removed and cut into small pieces<br />Stock<br />1 quarter onion<br />2 Tablespoons tomato puree<br />1 half lemon<br />1 Tablespoon Cayenne<br />2 Tablespoons fresh chopped cilantro<br />2 Tablespoons fresh chopped parsley<br />2 Tablespoons Worcestershire Sauce<br />1 Tablespoon Flour<br />1 Tablespoon Olive Oil<br />Ground pepper and salt to taste<br /><br />In a pot bring water to a boil and add cleaned turtle meat, 3/4 onion and peppercorns.<br />Let simmer slowly until the meat begins falling off the bones, approx 2 hours.<br />Strain Stock and return it to the pot. Remove turtle meat from the bones and cut into small pieces, then return the meat to the stock, keeping on a low simmer.<br /><br />Dice remaining quarter onion and sautee in olive oil in a pan until translucent. Add flour and stir until thickened into a roux. Add a ladle of the turtle stock and stir until thickened. Stir in tomato paste. Pour contents of pan into the stock pot and stir until well blended. Add parsley, cilantro, cayenne, juice from the lemon, Worcestershire Sauce, pepper and salt to taste.<br /><br />Serve and enjoy what was once a delicacy to Presidents and across Victorian England. Now its simply a local pleasure.<br /><br /><br /><br /><span style="font-weight: bold;"></span></span>Leahttp://www.blogger.com/profile/08095177289743141701noreply@blogger.com6tag:blogger.com,1999:blog-27386498.post-9832863768896732010-10-29T12:39:00.002-04:002010-10-29T12:56:05.487-04:00Olive Focaccia<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_XJqp_1PpOz4/TMr5w1XNFYI/AAAAAAAAA8I/oUPORA0Cw2c/s1600/IMG_3118.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_XJqp_1PpOz4/TMr5w1XNFYI/AAAAAAAAA8I/oUPORA0Cw2c/s400/IMG_3118.JPG" alt="" id="BLOGGER_PHOTO_ID_5533509709531518338" border="0" /></a><br />This is a bread I've been baking for years, and it is absolutely epic. Doesnt even need butter, but if you're feeling particularly decadent, go for it and dip a chunk of that bad boy in some seasoned olive oil or slather on that butter. You won't die, I promise... not right now anyways!<br /><br />So here ya go.... the ULTRA SEKRIT RECIPE!<br /><br />3 cups bread flour<br />1tsp salt<br />1 sachet yeast<br />2 T olive oil<br />9 oz warm water<br />a whole mess of Kalamata olives, pitted and halved<br /><br />(for topping)<br />More friggin olives<br />2 T olive oil<br />Sea salt<br />Thyme or rosemary or whatever<br /><br />Method<br /><br />Sieve the flour into a mixing bowl and stir in salt followed by the yeast. Pour in the olive oil and water and mix it all together to form a dough.<br /><br />Turn out the dough on a floured surface and knead for about 5 minutes.<br /><br />Place the dough in an olive oil greased bowl and cover for about 1.5 hours until it has doubled in size. Knock back the dough by kneading it again for a minute or 2.<br /><br />Knead half the olives (the ones you wont be using for topping) into the dough. Drop some in, fold it over, drop some more in, fold it over, rinse, repeat... you get the idea.<br /><br />Divide the dough into quarters and then shape them into rounds. Place them onto a nonstick or greased cookie sheet and push little dimples into the tops with your fingers. Drizzle oil all over the tops then sprinkle with salt and herbs. Stick the remaining olives wherever you think they look nice, I usually stick'em in those dimples, they seem to stay put there.<br /><br />Bake at 375 degrees for 20-25 minutes or until they are golden. <br /><br />Transfer to a wire rack and let them cool.... This step doesnt usually work too well for me and I play hot potato while trying to tear a chunk off to munch down while its still burning hot!<br /><br />They only last a couple of days so eat'em quick or give them to people you like. :)Leahttp://www.blogger.com/profile/08095177289743141701noreply@blogger.com0tag:blogger.com,1999:blog-27386498.post-79392885236067570112010-10-18T08:29:00.007-04:002010-10-18T09:11:08.416-04:00Masoor Dal & Raita<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_XJqp_1PpOz4/TLw-Qdr7WpI/AAAAAAAAA6w/rpzM66SHKIg/s1600/IMG_3104.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_XJqp_1PpOz4/TLw-Qdr7WpI/AAAAAAAAA6w/rpzM66SHKIg/s400/IMG_3104.JPG" alt="" id="BLOGGER_PHOTO_ID_5529362895071828626" border="0" /></a><br />So we've decided to cut out mass produced meats from our diet.<br /><br />Yup... me... Queen Carnivore of the World... is reducing meat from her diet.<br /><br />Not because I buy into the evangelical preachings of PETA, or because I believe ZOMG animal fats are POISON (I'm pretty sure the human race would have died out long ago if that were the case). My reasons are simply because the meat "industry" is destroying part of our human culture (farming), and killing off entire species and replacing them with quite unnatural meat producing science projects. Creatures that are treated just like that, a product, an invention. I just want to do my part to help support those farmers who are literally fighting the fight to keep some quite ancient traditions, and breeds, alive.<br /><br />We had for the most part already cut out big industry beef by purchasing our beef from Peter at Running River Ranch... but I was still buying tyson chicken and mystery pork.<br /><br />So as of last week, our meals have been mostly veggies bought at our local produce market (that specializes in local organic produce), as well as fish bought from our fish market, which also sources all of its fish from local fishermen. Thank you Florida waters!<br /><br />And for the occassional treat, I've been seeking out local farmers who raise and pasture feed heritage breeds, such as the beef bacon I scored at the farmers market. Still trying to find a source for chicken however. In any case, besides fish, meat will be a rare, maybe weekly event on our table.<br /><br />All of this brings us to last nights dinner, which will probably become a staple as Dave is a huge curry fan! So flavorful and so filling. I've decided there is something mentally wrong with people who don't like Indian food!! ;)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_XJqp_1PpOz4/TLw-QP4QQ1I/AAAAAAAAA6o/9Y5Pnx_ZD-8/s1600/IMG_3103.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_XJqp_1PpOz4/TLw-QP4QQ1I/AAAAAAAAA6o/9Y5Pnx_ZD-8/s400/IMG_3103.JPG" alt="" id="BLOGGER_PHOTO_ID_5529362891365434194" border="0" /></a><br /><span style="font-weight: bold;font-size:130%;" >Masoor Dal</span><br /><br /><ul><li class="plaincharacterwrap"> 1 cup red lentils</li><li class="plaincharacterwrap"> 1 half large onion, diced</li><li class="plaincharacterwrap"> 1 tablespoon vegetable oil</li><li class="plaincharacterwrap"> 1 tablespoon curry powder</li><li class="plaincharacterwrap"> 1 teaspoon ground turmeric</li><li class="plaincharacterwrap"> 1 teaspoon ground cumin</li><li class="plaincharacterwrap"> 1 teaspoon chili powder</li><li class="plaincharacterwrap"> 1 teaspoon salt</li><li class="plaincharacterwrap"> 1 teaspoon white sugar</li><li class="plaincharacterwrap"> 1 teaspoon minced garlic</li><li class="plaincharacterwrap"> 1 teaspoon ginger root, minced</li><li class="plaincharacterwrap"> 1 (6 ounce) can tomato puree</li><li class="plaincharacterwrap">2 cup peas<br /></li></ul> <div style="border-top: 1px dotted rgb(204, 204, 204); width: 300px; margin-top: 20px;"> </div> <div class="directions" style="margin-top: 10px;"> <h3> Method</h3> <ol><li><span class="plaincharacterwrap break"> Wash the lentils in cold water until the water runs clear, put the lentils in a pot with water to cover and simmer covered until lentils tender - approx 30 minutes. </span></li><li><span class="plaincharacterwrap break"> While the lentils are cooking: In a saucepan, saute the onions and garlic in vegetable oil. </span></li><li><span class="plaincharacterwrap break"> While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, and ginger in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes. </span></li><li><span class="plaincharacterwrap break"> Stir in the tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready. </span></li><li><span class="plaincharacterwrap break"> Drain the lentils and mix them and the peas into curry base and serve immediately. </span></li></ol><br /><br /> </div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_XJqp_1PpOz4/TLw-Qs8PHvI/AAAAAAAAA64/7iyBUidWnhU/s1600/IMG_3108.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_XJqp_1PpOz4/TLw-Qs8PHvI/AAAAAAAAA64/7iyBUidWnhU/s400/IMG_3108.JPG" alt="" id="BLOGGER_PHOTO_ID_5529362899166764786" border="0" /></a><br /><span style="font-size:130%;"><span style="font-weight: bold;">Cucumber and Tomato Raita</span></span><br /><br />This recipe is ridiculous easy... you pretty much don't even need a recipe.<br /><br />I use greek yogurt, about a cup, dice up about a quarter of a cucumber and a quarter of a tomato<br />and blend it into the yogurt, adding a bit of water until its a consistency I like.<br /><br />You can mix all sorts of stuff into a raita for different flavors, cilantro, cumin, even fruit. It is usually served to help soften the blow of the spicy curry. ;)Leahttp://www.blogger.com/profile/08095177289743141701noreply@blogger.com1tag:blogger.com,1999:blog-27386498.post-38915727585133047642010-10-16T12:27:00.004-04:002010-10-16T12:58:41.360-04:00Farm Fresh Breakfast<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_XJqp_1PpOz4/TLnStsQKE9I/AAAAAAAAA6g/qiJiywvhr1Y/s1600/IMG_3090.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_XJqp_1PpOz4/TLnStsQKE9I/AAAAAAAAA6g/qiJiywvhr1Y/s400/IMG_3090.JPG" alt="" id="BLOGGER_PHOTO_ID_5528681699988870098" border="0" /></a><br />This mornings breakfast! I scored big time at the farmers market! Found a local farmer who has pasture raised cattle and sells all sorts of grass fed beef -<a href="http://www.deeprootsmeat.com/">Deep Roots Meats</a>. I also found someone selling raw dairy and fresh eggs. So for breakfast was bread I baked this morning with raw butter smeared all over, farm fresh eggs, and beef bacon! Who'da thunk! Beef bacon! Nice alternative for f<span class="text_exposed_show">olks who can't eat pork! And it was gooood.<br /><br /></span><span jsid="text"> Beef bacon comes from the belly, or "navel", of the cow, just like pork bacon does. :) It was salt cured... really awesome.. at first you get the salt and fat and it seems like bacon, then you're suddenly hit with this intense beef flavor. Its like steak & eggs meets bacon & eggs! Epic breakfast for sure.<br /></span>Leahttp://www.blogger.com/profile/08095177289743141701noreply@blogger.com1tag:blogger.com,1999:blog-27386498.post-69188450141537850472010-07-03T16:59:00.008-04:002010-07-03T17:31:11.958-04:00Beef Wellington<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_XJqp_1PpOz4/TC-mHlTumkI/AAAAAAAAA44/GDfCAJK4Hm0/s1600/IMG_2496.JPG"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_XJqp_1PpOz4/TC-lHqED-PI/AAAAAAAAA4o/p7TJOHycY2w/s1600/IMG_2502.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_XJqp_1PpOz4/TC-lHqED-PI/AAAAAAAAA4o/p7TJOHycY2w/s400/IMG_2502.JPG" alt="" id="BLOGGER_PHOTO_ID_5489788021756918002" border="0" /></a><br />Because what Dave wants for his birthday dinner, Dave gets for his birthday dinner.<br /><br />It has become a bit of a tradition now that I make Dave whatever he can dream up for his birthday dinner no matter how outlandish. One year it was Lobster Thermadore, another it was surf and turf along with escargots.<br /><br />This year Dave wanted Beef Wellington. The most challenging part of this, finding a whole beef tenderloin. And as luck would have it, Publix came through and just happened to have one, which they kindly cut in half for me. I love Publix.<br /><br />I was a bit nervous about cooking up a very expensive cut of meat, hidden away inside of a pastry shell, where I had no familiar method of telling its doneness, no touch, no visual... just had to go on instinct on this one.<br /><br />So I read through quite a few different recipes for Beef Wellington, and took tips and instructions from a few, like searing the beef and letting it cool back down before wrapping it in pastry, to prevent the juices from making the pastry itself soggy. Good tip I thought.<br /><br />It was much easier than I had anticipated. I had visions of presenting it to Dave and him promptly throwing it on the floor and calling me a donkey a la Gordon Ramsay. But to my delight, I cut timidly through the shell and into the meat, and it was perfect! My first Beef Wellington, SUCCESS!<br /><br />So I'll share the recipe I created by combining about half a dozen I dug out of books and the interwebs.<br /><br /><span style="font-weight: bold;">Beef Wellington with Foie Gras Pate and Wild Mushrooms</span><br /><br />Ingredients:<br /><br /><ul><li>1 beef tenderloin, trimmed (I cut mine down to be small enough for just 2 portions, the rest is in the freezer for future noms.)</li><li>.5 lb assorted wild mushrooms (I had shiitake, cremini, woodear, chanterelle)</li><li>1 onion, finely chopped</li><li>4 oz smooth pate (I used a foie gras & truffle pate)</li><li>2 T butter</li><li>3 T fresh flat leaf parsley</li><li>salt and pepper to taste</li><li>1lb ready made puff pastry</li><li>1 beaten egg to glaze</li></ul><br />Let the beef sit until it reaches room temperature. Then, in a lightly oiled pan on high, sear the outside of the beef without leaving it long enough to begin cooking through. You just want a sear here. Set the beef aside and allow it to cool back down.<br /><br />Preheat the oven to 400 degrees F.<br /><br />Melt the butter in a large skillet and cook the onion until they begin to soften, then add the mushrooms and continue cooking for about another 5 minutes until they are soft and nicely colored. Stir in the parsley and season with salt and pepper to taste. Set the mushrooms aside to cool.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_XJqp_1PpOz4/TC-ldOgeLQI/AAAAAAAAA4w/VS6fS7GJiXc/s1600/IMG_2487.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_XJqp_1PpOz4/TC-ldOgeLQI/AAAAAAAAA4w/VS6fS7GJiXc/s400/IMG_2487.JPG" alt="" id="BLOGGER_PHOTO_ID_5489788392317005058" border="0" /></a><br />Once the mushrooms have cooled, bled in gently into the pate and set aside.<br /><br />Roll out the puff pastry on a lightly floured surface to a sheet large enough to enclose the beef. Spread the pate mixture down the middle of the pastry and lay the beef on top of the mixture. Brush the edges of the pastry with the beaten egg and fold the pastry around the meat into a neat parcel. Place the meat onto a baking sheet, seam side down (pate side up), and brush the pastry all over with the remaining egg.<br /><br />Bake for 40 minutes or so, until the crust is golden and puffed up. Transfer to a serving board and LET IT REST FOR 10 MINUTES!<br /><br />Cut into thick slices and serve.<br /><br />We had this with a green salad and some beautiful little potatoes, parboiled and sauteed in butter. And of course a side of English mustard.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_XJqp_1PpOz4/TC-mHlTumkI/AAAAAAAAA44/GDfCAJK4Hm0/s1600/IMG_2496.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_XJqp_1PpOz4/TC-mHlTumkI/AAAAAAAAA44/GDfCAJK4Hm0/s400/IMG_2496.JPG" alt="" id="BLOGGER_PHOTO_ID_5489789119992076866" border="0" /></a>Leahttp://www.blogger.com/profile/08095177289743141701noreply@blogger.com1tag:blogger.com,1999:blog-27386498.post-1429184319397633552010-03-07T19:29:00.008-05:002010-03-07T20:33:16.500-05:00Highland Cattle Beef: Sirloin<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_XJqp_1PpOz4/S5RFVjy5l0I/AAAAAAAAAxI/L5IzVojOCTg/s1600-h/IMG_2346.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_XJqp_1PpOz4/S5RFVjy5l0I/AAAAAAAAAxI/L5IzVojOCTg/s400/IMG_2346.JPG" alt="" id="BLOGGER_PHOTO_ID_5446054086086072130" border="0" /></a><br />Yesterday we made a 240 round trip journey to Zephyrhills Florida for one purpose. To visit a very special cattle rancher. His name is Peter, and runs the<a href="http://www.runningriverranch.com/"> Running River Ranch</a> in Virginia, with his wife Patty, raising these beautiful animals.<br /><br />I'll be using his hides for use in my leatherwork. I have<a href="http://paintpots.blogspot.com/2010/03/urru-other-adventures-so-i-walked-into.html"> a separate post</a> over on my art blog if you're interested in hearing me yammering on about that.<br /><br />But of course, the hides isn't what keeps his business booming. It is the beef. And being the food nerd I am, I had to try his Highland Cattle beef.<br /><br />You may or may not remember <a href="http://copperpots.blogspot.com/2007/06/moo-motherload.html">my adventure a few years back acquiring a quarter of a whole free range, grass fed motherload</a>. This wasn't quite the epic haul. But the beef was equally astounding.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_XJqp_1PpOz4/S5RMTAxmyyI/AAAAAAAAAxY/8yDwdBXwsNs/s1600-h/IMG_2328.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_XJqp_1PpOz4/S5RMTAxmyyI/AAAAAAAAAxY/8yDwdBXwsNs/s400/IMG_2328.JPG" alt="" id="BLOGGER_PHOTO_ID_5446061738907061026" border="0" /></a><span style="font-style: italic;">The Highland Beef Haul, left ot right:</span><br /></div><div style="font-style: italic; text-align: center;"><span style="font-style: italic;">kidneys, tongue, heart, another kidney, another heart, 4 ground beef patties, 2 massive sirloin steaks, and a beef eye round.</span><br /></div><br />Running River Ranch's beef is fantastically flavorful. Tender despite its lower fat content. Rich and beautiful, everything you would expect from cattle raised in an environment they're meant to be. Outside, eating grass, rolling around, and just being cows.<br /><br />Now grass fed beef is naturally much leaner than mass produced, corn fed, never get to walk around, beef you buy in the supermarket. The general rule I hear is "slow and low".<br /><br />But I don't particularly live by this rule. Depending on the cut of meat... if you know what you're doing... you can get an excellent seared medium-rare steak (the way I like it).<br /><br />I have the stove and oven method of cooking grass fed cuts in the post I linked above, but today, I wanted to try it on the grill.<br /><br />Obviously, I wanted to TASTE the meat... so absolutely no marinades, just kosher salt and freshly ground pepper pressed into the flesh.<br /><br />Method:<br /><br />Most importantly, make sure your meat is at room temperature before cooking. Otherwise you will end up with a piece of meat that is dry and overcooked on the outside, and raw in the center. This is a VERY important step. Don't skip it and then come back complaining it didnt work right.<br /><br />Crank that grill up as high as it will go. We had it at 500 degrees. Just before plopping it onto the grill, drizzle some olive oil on the side you will be putting on the grill.<br /><br />You're going to be working fast here, 3-4 minutes on each side should about do it if you like it medium rare like we do.<br /><br />Once you've flipped the steak once, put a nice nob of butter on top (dont be shy) and let it finish cooking, watch for flare ups as the butter drips down into the flames. Do not be afraid. Fear makes bad cooks!<br /><br />Once its cooked to your liking, take it off the grill and let it rest for about 5 minutes. This is also important, you need to let the juices that have been rapidly moving inside from the intense heat slow down and re-settle. This is essential to a juicy tender steak.<br /><br />After you've had your moment with your inner Highland caveman with all that fire and flaming meat. ENJOY!Leahttp://www.blogger.com/profile/08095177289743141701noreply@blogger.com2tag:blogger.com,1999:blog-27386498.post-56263439073614454472010-01-26T15:29:00.005-05:002010-01-26T15:46:06.544-05:00Home Made Chicharrones<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_XJqp_1PpOz4/S19R0T7tNLI/AAAAAAAAArM/xxxqE-1SyR4/s1600-h/IMG_2268.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_XJqp_1PpOz4/S19R0T7tNLI/AAAAAAAAArM/xxxqE-1SyR4/s400/IMG_2268.JPG" alt="" id="BLOGGER_PHOTO_ID_5431149634777855154" border="0" /></a>Also known as, Pork cracklins.<br /><br />I've always been huge fan of all forms of pork, especially kinds that include a nice crispy skin. This does not include the horrible bastardization of pork rinds you find all across America that are so distant from their original incarnation theyve become nothing more than lightly flavored pork Styrofoam.<br /><br />So wouldnt it be my luck, that once again, I find another oddity at Publix. Sort of like that<a href="http://copperpots.blogspot.com/2009/02/i-heart-stew.html"> heart</a> I found a while back. I was looking through the pork cuts when my eyes landed on a simple small pack of pork skin. Just... pork skin. And only one. 46 cents. I grabbed it and rummaged through the rest of the pork, but indeed this one the only one... I have never seen pork skin at Publix before..... usually the skin is removed from every cut of pork the is sold in the US.. due to our strange squeemishness of sush things. Little do we realize, like the rest of the world knows, that this is probably one of the tastiest bits on the pig.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_XJqp_1PpOz4/S19R0NdwMmI/AAAAAAAAArE/txbMHqvRUV8/s1600-h/IMG_2267.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_XJqp_1PpOz4/S19R0NdwMmI/AAAAAAAAArE/txbMHqvRUV8/s400/IMG_2267.JPG" alt="" id="BLOGGER_PHOTO_ID_5431149633041609314" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Americas most neglected pig bit.</span><br /></span></div><br />So I took my little piece of skin home and prepared some chicharrones.<br /><br />First, I cut the skin into little squares, and simmered them, skin side down, in water mixed with about 1 TBSP of baking soda for about 10 minutes. This supposedly conditions the skin for frying.<br /><br />Once drained, cooled and very thoroughly dried (you're about to fry these and water + oil is NOT good) , I added a tiny bit of oil to my cast iron pan, and began frying the skin, fat side down first, to render the fat and finish crisping any meat still attached. Then, flipped them over to the skin side and let them crisp up til golden and bubbly. And drained them on a paper towel just like you would bacon. At this point while they were still hot, I sprinkled a generous amount of salt all over them. Salt is the only seasoning you should need, as the pork flavor on its own is wonderfully savory and strong.<br /><br />I will say though... be prepared for some massive popping and splattering!!! I even had one piece completely jump out of the pan.<br /><br />They turned out very tasty.... really wish it was easier to find skin like this. I was very pleased with my first attempt at home made chicharrones. :)Leahttp://www.blogger.com/profile/08095177289743141701noreply@blogger.com2tag:blogger.com,1999:blog-27386498.post-262324334317946912010-01-24T11:47:00.010-05:002010-01-24T12:14:01.462-05:00Fried Gator<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_XJqp_1PpOz4/S1x6eOqz-6I/AAAAAAAAAq8/xtGE2IZDFiA/s1600-h/IMG_2261.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="http://2.bp.blogspot.com/_XJqp_1PpOz4/S1x6eOqz-6I/AAAAAAAAAq8/xtGE2IZDFiA/s400/IMG_2261.JPG" alt="" id="BLOGGER_PHOTO_ID_5430349910454303650" border="0" /></a><br />One reason to love living in Florida...and in this case... befriending a very unique breed of hunter.<br /><br />After our regular outing to the Central Florida Highland Games last weekend, and playing at the archery range for a little bit, I decided I'd like to get back into archery. So I hopped in my little car and scooted myself over to an <a href="http://www.accuratearchery.com/">Archery Shop</a> I'd driven past several times.<br /><br />After picking out a bow (and noticing some beautiful hand-made ones)... testing it, and deciding to buy it, I paused and looked at all of the trophies on the walls.<br /><br />Some of you might not know<a href="http://littlelea.deviantart.com/"> I work with leather</a>, so I thought to myself, they must do something with these hides. So combined with the fact that I had just had a conversation with a Highland Cattle farmer about how he has to waste his beautiful hides because he can't find a tanner in the country to make it worth anything to him... but said he would sell untanned hides to me if I could learn to, or find someone, to tan them for me.. I was spurred to ask.<br /><br />And out from the back of the shop came a most unique fellow. Not only does he tan all sorts of hides, from deer to gator.. and even more bizarre, fish and frog.... he even collects bark from trees to make his own tannins, as well as builds bows from the horns and bones of the animals his family hunts.<br /><br />Truly.. nothing of the animals these people hunt go to waste. The way it should be. I love these people. And thats not because he offered to teach me tanning... or hooked me up with some fresh gator.... which is what this post is actually all about! Who'da thunk it right?<br /><br />So yea... after about 2 hours of awesome conversation with this gem of a man.... and we got on the subject of cooking... he rushed off and back again with a frozen chunk of fresh wild Florida gator.<br /><br />Very cool. I had only ever had silly little "gator bites"... made from farmed gator... that probably wasn't even raised in Florida and was god knows how old. Leaving little in the flavor department.<br /><br />This gator was fantastic.... and did not "taste like chicken".... if I could compare it to anything, the texture was more like <a href="http://copperpots.blogspot.com/2007/02/frogs-legs-in-white-wine.html">frog</a>... and had a flavor closer to catfish... which you probably know I adore, since we eat it every single week.<br /><br />I cooked it pretty much like I would fry chicken (or catfish!)....<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_XJqp_1PpOz4/S1x6KLUU0dI/AAAAAAAAAq0/6jLFuhbFM30/s1600-h/IMG_2254.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_XJqp_1PpOz4/S1x6KLUU0dI/AAAAAAAAAq0/6jLFuhbFM30/s400/IMG_2254.JPG" alt="" id="BLOGGER_PHOTO_ID_5430349565957296594" border="0" /></a><br />Marinated it in 2 beaten eggs with a generous amount of cayenne and garlic powder for about 2 hours.<br /><br />Then, dredged each piece in salted and peppered flour and fried til nice and golden in some oil in my iron pan.<br /><br />I also made the dipping sauce.... about a cup of mayo, squirt of ketchup, spoonful of brown mustard, 2 spoonfuls of horseradish, several shakes of Franks hotsauce, some more cayenne, and a few shakes of garlic powder. Yea... I didnt get too specific, just kept messing with it til I got a flavor I liked. :)<br /><br />Hopefully everyone gets to meet a person as awesome as this guy!Leahttp://www.blogger.com/profile/08095177289743141701noreply@blogger.com3tag:blogger.com,1999:blog-27386498.post-73212062035890621512009-11-03T09:28:00.009-05:002009-11-03T09:59:34.506-05:00To Eat a Jack-O-Lantern<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_XJqp_1PpOz4/SvBBWBm3InI/AAAAAAAAAhg/7Ub-jfJnSGk/s1600-h/IMG_2034.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_XJqp_1PpOz4/SvBBWBm3InI/AAAAAAAAAhg/7Ub-jfJnSGk/s400/IMG_2034.JPG" alt="" id="BLOGGER_PHOTO_ID_5399887799861584498" border="0" /></a><br />Everywhere I searched on the web I was told jack-o-lantern style pumpkins are not for eating.<br />"They're too stringy,<br />they're too watery,<br />they don't have much flavor".<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_XJqp_1PpOz4/SvA_kXu4YWI/AAAAAAAAAg4/AZpmhYsF1-4/s1600-h/IMG_2016.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_XJqp_1PpOz4/SvA_kXu4YWI/AAAAAAAAAg4/AZpmhYsF1-4/s400/IMG_2016.JPG" alt="" id="BLOGGER_PHOTO_ID_5399885847295713634" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">The jack-o-lantern only sat outside for a couple of hours, and was washed and cooked thoroughly before using. I would definitely advise against using a jack-o-lantern that has been sitting outside for longer than a few hours.... </span></span><br /></div><br />Nonsense I said.... they were made for eating before they were made for decorating! I couldn't bring myself to waste so much potentially useful pumpkin.<br /><br />So I set out to prove the common feelings about our poor field pumpkin wrong. And I can gladly say it was a success!<br /><br />So let me tell you how I proved wrong the three points above!<br /><br /><span style="font-weight: bold;">"They're too stringy"</span><br />Well this was just a silly reason, and a very easy one to fix at that. After roasting the pumpkin and removing the skin, I mashed the flesh with a fork then put all of it into a food processor for a few minutes until it was beautifully smooth. Absolutely no stringage!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_XJqp_1PpOz4/SvA_k974HsI/AAAAAAAAAhI/Bo_l-C9xxt0/s1600-h/IMG_2028.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_XJqp_1PpOz4/SvA_k974HsI/AAAAAAAAAhI/Bo_l-C9xxt0/s400/IMG_2028.JPG" alt="" id="BLOGGER_PHOTO_ID_5399885857550769858" border="0" /></a><br /><br /><span style="font-weight: bold;">"They're too watery"</span><br />Another easy fix! I took the above puree and put it in a pot over medium heat and simply reduced it down (evaporated the water) until it was nice and thick. :) Water problem solved.<br /><br /><span style="font-weight: bold;">"They don't have much flavor"</span><br />Now this was just a silly statement. Really. Think of the pumpkin flavored foods you eat. Pie.... muffins.... can you really pick out the pumpkin flavor? More than likely what comes to mind is the flavor of nutmeg. I really don't think a little bit less robust pumpkin like the field pumkin is really gonna kill that flavor! ;-) Have you ever tasted that canned pumpkin?? Well needless to say my field pumpkin puree tasted much better than the tinny stuff!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_XJqp_1PpOz4/SvA_klv_08I/AAAAAAAAAhA/XMB3Z5oyl60/s1600-h/IMG_2019.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_XJqp_1PpOz4/SvA_klv_08I/AAAAAAAAAhA/XMB3Z5oyl60/s400/IMG_2019.JPG" alt="" id="BLOGGER_PHOTO_ID_5399885851058492354" border="0" /></a><br /><br />To get to the puree stage isn't too complicated... just time consuming. After all, thats a lot of pumpkin!!<br /><br />I used a meat cleaver and just chopped the heck out of the thing into large chunks and laid them out on 2 foil lined cookie sheets, and covered them with more foil. Heat the oven up to 325 and roasted for several hours, until all the flesh was soft.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_XJqp_1PpOz4/SvA_k8wACnI/AAAAAAAAAhQ/bEVcmobiUXk/s1600-h/IMG_2020.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_XJqp_1PpOz4/SvA_k8wACnI/AAAAAAAAAhQ/bEVcmobiUXk/s400/IMG_2020.JPG" alt="" id="BLOGGER_PHOTO_ID_5399885857232521842" border="0" /></a><br />Let it cool a little then scrape the flesh from the skin into a large bowl, mashing with a fork.<br />Put it in a food processor until it is nice and smooth. If you end up with excess water like I did, just stick it in a pot and reduce it til it is nice and thick. I heard some people say they used coffee filters, etc, but that just sounded like more time and a mess to me!<br /><br />And there you have your own pumpkin puree!! Good use for a pumpkin that usually sees its end in a trash can. :(<br /><br />In the end I used standard pumpkin recipes that called for canned pumpkin.... and everything tasted just as good (if not better) than if I had actually used the pumpkin from the can. The pumpkin soup is a favorite of mine I've been making for years, as well as a pie. I used the standard <a href="http://allrecipes.com/recipe/perfect-pumpkin-pie/detail.aspx">Eagle Brand Pumpkin Pie recipe</a> that is tried and true.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_XJqp_1PpOz4/SvA_lbSErUI/AAAAAAAAAhY/LxaIXtQNJoE/s1600-h/IMG_2031.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_XJqp_1PpOz4/SvA_lbSErUI/AAAAAAAAAhY/LxaIXtQNJoE/s400/IMG_2031.JPG" alt="" id="BLOGGER_PHOTO_ID_5399885865428495682" border="0" /></a><span style="font-weight: bold;">Curried Pumpkin Soup</span> (vegan friendly!)<br /><br />12 oz pureed pumpkin<br />1 onion diced<br />1 clove garlic, minced<br />2 cups vegetable broth<br />2 TBS curry powder<br />1 TBS cumin<br />olive oil<br /><br /><ol><li class="plaincharacterwrap" style="overflow: visible;"><span> Heat oil in a large saucepan over medium heat. Add onion, garlic, curry, and cumin; saute, stirring often, until onion is soft and fragrant. </span></li><li class="plaincharacterwrap" style="overflow: visible;"><span> Stir in pumpkin, and broth. Bring to a boil, stirring often. Cover, and reduce heat to low. Simmer for 25 minutes, stirring occasionally. </span></li><li class="plaincharacterwrap" style="overflow: visible;"><span>Serve<br /></span></li></ol>Leahttp://www.blogger.com/profile/08095177289743141701noreply@blogger.com1tag:blogger.com,1999:blog-27386498.post-16726149077189902682009-10-01T17:59:00.003-04:002009-10-01T18:04:09.775-04:00Oven Roasted Veggies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_XJqp_1PpOz4/SsUmm8-rGFI/AAAAAAAAAgg/KAMuhPs7sBI/s1600-h/IMG_0966.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_XJqp_1PpOz4/SsUmm8-rGFI/AAAAAAAAAgg/KAMuhPs7sBI/s400/IMG_0966.JPG" alt="" id="BLOGGER_PHOTO_ID_5387754979864549458" border="0" /></a><br />Every now and then I get a serious craving for squash... usually acorn or butternut. And when this happens, it becomes the main feature of the plate, and we go all veggie for dinner that night.<br /><br />SO simple... and I know my dad has asked me how I cook my squash several times.<br /><br />It is so simple in fact... a recipe is literally not needed.<br /><br />Take whatever veggies you like... we usually go with 2 carrots, halved lengthwise, 1 small sweet onion halved, one tomato halved, and squash, first cut in half and then into consecutive crescents... like the photo up there.<br /><br />Heat the oven to 425.<br /><br />Place the veggies on a pan and liberally coat with olive oil, salt, pepper and garlic powder.<br /><br />Cook for about 30 mins.<br /><br />Voila!<br /><br />We usually have this with cous cous or in this case, brown rice. :)Leahttp://www.blogger.com/profile/08095177289743141701noreply@blogger.com1tag:blogger.com,1999:blog-27386498.post-88180690916813182592009-09-30T17:43:00.004-04:002009-09-30T18:00:38.841-04:00Mahi Mahi with Citrus Pan Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_XJqp_1PpOz4/SsPRXdTXGlI/AAAAAAAAAgY/px2XiQUyK3A/s1600-h/IMG_0962.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_XJqp_1PpOz4/SsPRXdTXGlI/AAAAAAAAAgY/px2XiQUyK3A/s400/IMG_0962.JPG" alt="" id="BLOGGER_PHOTO_ID_5387379780198275666" border="0" /></a><br />So my normal method of mahi usually goes..... marinade for about 4 hours in either lemon juice, minced garlic and olive oil, or marinade for about 2 in lemon and orange juice, then throw it on the grill. Every time. No deviation. I do the same with swordfish and shark.<br /><br />For whatever reason... while the mahi was marinading... I was struck with a desire to fancy it up a little. But what to do? My mahi was already having a leisurely bathe in OJ.... hmmm....<br /><br />Why no just poach it right in its marinade and make a sauce from the liquid!?<br /><br />So this is what I did.. and it worked awesome.<br /><br /><span style="font-weight: bold;">Ingredients</span><br /><br />1 lb Mahi Mahi<br />enough orange juice to cover the fish in the dish you will marinade and bake in<br />1 lemon (for juice)<br />1 fish bouillon<br />garlic powder<br />2 knobs of butter<br />1 T corn starch<br /><br /><span style="font-weight: bold;">Method</span><br /><br />Place the fish in an oven safe dish, and squeeze your lemon juice all over the fish. Pour just enough orange juice to cover the fish. Marinade for about 2 hours.<br /><br />Preheat the oven to 400 degrees. Carefully pour out some of the orange juice so it only comes up about 1/4 of the way up the fish. Add enough water so it is cover halfway. Sprinkle on the garlic powder.... and crush up the bouillon to a powder and sprinkle it on as well.<br /><br />Place a knob of butter on top of each fish and stick it in the oven until the fish feels like it will flake with a fork. About 30 mins.<br /><br />Remove the fish from the oven and carefully take the fish from the liquid and onto a plate to rest.<br /><br />Meanwhile, heat a pan and pour all of your orangey cooking liquid into it.<br /><br />While the liquid heats and begins to bubble in the pan... in a separate bowl spoon some of the liquid in with the cornstarch and mix it well. When the liquid in the pan begins to boil, slowly add the cornstarch mixture a bit at a time, stirring often, until it begins to thicken.<br /><br />Place the mahi on serving plates and pour the sauce over each one equally.<br /><br />Nomnom!<br /><br />I think if I had thought of this in advance, I would have used white wine in place of water in the sauce... but alas... I had no wine.. and the water served its purpose. :)Leahttp://www.blogger.com/profile/08095177289743141701noreply@blogger.com1tag:blogger.com,1999:blog-27386498.post-63242953537398787072009-06-04T12:21:00.002-04:002009-06-04T12:22:44.795-04:00Steak & Kidney Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_XJqp_1PpOz4/Sif0udK0qJI/AAAAAAAAAfw/OLhpHSlcrnE/s1600-h/IMG_0788.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_XJqp_1PpOz4/Sif0udK0qJI/AAAAAAAAAfw/OLhpHSlcrnE/s400/IMG_0788.JPG" alt="" id="BLOGGER_PHOTO_ID_5343508561839564946" border="0" /></a><br /><br />Last nights Steak & Kidney pie.Leahttp://www.blogger.com/profile/08095177289743141701noreply@blogger.com1tag:blogger.com,1999:blog-27386498.post-13340868325975535822009-05-29T16:56:00.001-04:002009-05-29T17:03:53.269-04:00Lamb Shank Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_XJqp_1PpOz4/SiBMIe1685I/AAAAAAAAAfI/4jdHE1NPEow/s1600-h/IMG_0697.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_XJqp_1PpOz4/SiBMIe1685I/AAAAAAAAAfI/4jdHE1NPEow/s400/IMG_0697.JPG" alt="" id="BLOGGER_PHOTO_ID_5341352866663297938" border="0" /></a><br />So this one didn't come out near as pretty as the one in <a href="http://www.amazon.com/Pie-Angela-Boggiano/dp/184533499X/ref=sr_1_10?ie=UTF8&s=books&qid=1243631014&sr=8-10">the book</a>, but that's mainly because I dont have a dish deep enough to keep those bones upright. So in the end they fell over causing all the filling to gush out all over the top of the pie crust. Oh well... it sure didn't effect the flavor!!<br /><br />We're pretty set in our ways as far as how we like to stew our lamb. So adding jam to the mix had me nervous... I knew it would be good, but as good as our tried and true method? <br /><br />Yes and no. <br /><br />Yes... it worked very well! There was a nice tang there that was a nice change. But in the end... I still think I just like lamb the way we usually do it... more than likely because that's just how I'm used to it now!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_XJqp_1PpOz4/SiBMI3xK0rI/AAAAAAAAAfY/E4lzvN6ZN-U/s1600-h/IMG_0712.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_XJqp_1PpOz4/SiBMI3xK0rI/AAAAAAAAAfY/E4lzvN6ZN-U/s400/IMG_0712.JPG" alt="" id="BLOGGER_PHOTO_ID_5341352873354252978" border="0" /></a><br /><div style="text-align: center; font-style: italic;">fugly pie<br /></div>Leahttp://www.blogger.com/profile/08095177289743141701noreply@blogger.com1tag:blogger.com,1999:blog-27386498.post-58257318533453842082009-05-26T15:49:00.003-04:002009-05-26T15:57:31.131-04:00Pie Tuesdays!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_XJqp_1PpOz4/ShxH2xphTMI/AAAAAAAAAfA/WuZFydIPxKw/s1600-h/51wDz5IFnpL._SS500_.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="http://3.bp.blogspot.com/_XJqp_1PpOz4/ShxH2xphTMI/AAAAAAAAAfA/WuZFydIPxKw/s400/51wDz5IFnpL._SS500_.jpg" alt="" id="BLOGGER_PHOTO_ID_5340222264520559810" border="0" /></a><br />So I've had this cookbook for a while now, <a href="http://www.amazon.com/Pie-Angela-Boggiano/dp/184533499X/ref=sr_1_10?ie=UTF8&s=books&qid=1243367154&sr=8-10">Pie by Angela Boggiano</a>. Being the pie fiend Dave is, not to mention he has converted me by proxy... we were ecstatic to stumble on this book in a Barnes & Noble about 2 years ago. Since I have randomly cooked a handful of the pies in it... like the <a href="http://copperpots.blogspot.com/2007/07/pork-pies.html">pork pie</a> ... they've all been excellent... and therefor, after thumbing through the cookbook last week, I've decided everyone should enjoy at least one pie a week and have declare Tuesday PIE DAY!<br /><br />The book is laid out very conveniently, it seems they start with simplicity working their way through to more difficult pies, then a modest sweet pie section,and as an American, its not really needed, there is no shortage of sweet pie cookbooks here... but I might go ahead and do them as well.<br /><br />So I am starting today with the first recipe in the cookbook, Lamb Shank Pie. The house already smells kick ass.... I will post it all tomorrow! :)Leahttp://www.blogger.com/profile/08095177289743141701noreply@blogger.com1tag:blogger.com,1999:blog-27386498.post-13796262647460909152009-05-12T14:48:00.004-04:002009-05-12T14:56:16.395-04:00Durian Smoothies for Fresh Breath.... or not....<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_XJqp_1PpOz4/SgnFJwRxy6I/AAAAAAAAAeA/elloldeKfVQ/s1600-h/durian.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_XJqp_1PpOz4/SgnFJwRxy6I/AAAAAAAAAeA/elloldeKfVQ/s400/durian.jpg" alt="" id="BLOGGER_PHOTO_ID_5335012004966026146" border="0" /></a><br />A durian in smoothie form I think is a good initiation for someone who <span style="font-style: italic;">wants</span> to try Durian... but is a little scared to go whole hog. However, unless you can find durian already shelled... it is inevitable to have to suffer the onslaught of the worst of the durian... its funk.<br /><br />Personally I don't think the flavor is anywhere near as offensive as its smell... and reminds me very much of mango... with a hint of sulfur... or roast garlic..... heh. So I think the mango really brings out the best of the flavor of the durian, while still leaving a hint of what makes the durian so legendary... without being <span style="font-style: italic;">too</span> frightening.<br /><br /><span style="font-weight: bold;">Durian Smoothie:</span><br /><br />2 cups durian<br />2 cups mango<br />1/5 banana<br />1 cup coconut water<br />crushed ice as you prefer<br /><br />Throw the fruit and coconut water into the blender first and blend til smooth. Add ice until the smoothie is at your preferred thickness.<br /><br />Enjoy and dont kiss anyone! XDLeahttp://www.blogger.com/profile/08095177289743141701noreply@blogger.com1tag:blogger.com,1999:blog-27386498.post-59569356150949596552009-03-12T13:41:00.005-04:002009-03-12T13:55:20.081-04:00Baked Potato Chowder<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_XJqp_1PpOz4/SblKJsTIEtI/AAAAAAAAAdE/uF3YmZ0CzZI/s1600-h/IMG_0498.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_XJqp_1PpOz4/SblKJsTIEtI/AAAAAAAAAdE/uF3YmZ0CzZI/s400/IMG_0498.JPG" alt="" id="BLOGGER_PHOTO_ID_5312358765830869714" border="0" /></a><span style="font-style: italic;">nomnom</span><br /></div><br />I made this today totally on a whim. Someone on Facebook (evil facebook) mentioned cooking potato soup, and for some reason, it just sounded.... right. Considering we currently have a ton of potatoes, and a bunch of bacon in the freezer.... pretty much every ingredient was laying around and needing to be used up.<br /><br />It's incredibly rich and heavy.... perfect if you're REALLY hungry... which I wasn't... and ended up putting way more in my bowl than I could even remotely handle. But very tasty none the less!<br /><br /><span style="font-weight: bold;">Ingredients</span><br /><br /><ul><li> 5 baking potatoes</li><li> 2/3 cup butter</li><li> 2/3 cup all-purpose flour</li><li> 6 cups milk</li><li> 1 cup chopped green onions</li><li>1 clove garlic, minced<br /></li><li> 3/4 teaspoon salt</li><li> 1/2 teaspoon ground black pepper</li><li> 8 slices cooked bacon, crumbled</li><li> 5 ounces shredded Cheddar cheese, and Romano cheese, mixed<br /></li><li>6 ounces sour cream</li><li>2 chicken bouillon (I use oxo)<br /></li></ul><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_XJqp_1PpOz4/SblKKN7j50I/AAAAAAAAAdM/8nhXOdqBTAA/s1600-h/IMG_0491.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_XJqp_1PpOz4/SblKKN7j50I/AAAAAAAAAdM/8nhXOdqBTAA/s400/IMG_0491.JPG" alt="" id="BLOGGER_PHOTO_ID_5312358774858835778" border="0" /></a><span style="font-style: italic;">valley of ingredients</span><br /></div><br /><span style="font-weight: bold;">Method</span><br /> <ol><li><span> Bake potatoes 1 hour in a 400 degree F oven. Scoop out the inside of the potatoes and set aside.<br /></span></li><li><span> Melt the butter in a large skillet over medium low heat. Add garlic and green onions, cook until soft. Stir in the flour to make a roux. Cook about 1 minute, stirring constantly. Gradually pour in the milk while stirring until all the milk has been added. Bring heat to medium and keep stirring until the soup mixture starts to get thick.Add bouillon cubes.<br /></span></li><li><span> Add the potatoes, salt, ground black pepper, bacon and cheese. Stir well and continue to heat for about 15 minutes, allowing the flavors to blend. Stirring well, mix in the sour cream until well blended with the soup. Serve immediately. </span></li></ol>Leahttp://www.blogger.com/profile/08095177289743141701noreply@blogger.com2tag:blogger.com,1999:blog-27386498.post-48011604615215239372009-02-17T17:45:00.003-05:002009-02-17T18:15:45.293-05:00I Heart Stew<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_XJqp_1PpOz4/SZs-g-sYxSI/AAAAAAAAAc8/0fjnfUJxcHQ/s1600-h/IMG_0415.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_XJqp_1PpOz4/SZs-g-sYxSI/AAAAAAAAAc8/0fjnfUJxcHQ/s400/IMG_0415.JPG" alt="" id="BLOGGER_PHOTO_ID_5303901722464797986" border="0" /></a><br />One interesting thing I have noticed with the fall of the economy, is some more unusual bits of meat for the American market, cheap, offal being sold in our regular supermarket. I would have never have imagined finding ox heart, chicken feet, or kidneys outside of ethnic markets this time last year. But now, they are popping up in my little white bread Publix, and it gives me warm fuzzies.<br /><br />So I jumped at the chance to try ox heart, which I'd never had before, and at $2.30 for a whole one.... how can you argue?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_XJqp_1PpOz4/SZs-gTbjQuI/AAAAAAAAAcs/7KTFmPrx3Go/s1600-h/IMG_0398.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_XJqp_1PpOz4/SZs-gTbjQuI/AAAAAAAAAcs/7KTFmPrx3Go/s400/IMG_0398.JPG" alt="" id="BLOGGER_PHOTO_ID_5303901710851457762" border="0" /></a><br />I chose a very simple recipe, as I really wanted to get a feel for the flavor of heart. And let me tell you, it is fantastic. More like very lean beef than offal, with a very very slight kidney-like flavor and texture. But I am betting if you were feeding it to people with a palate that isn't used to the flavor of kidney (like most of us yanks)... they would have no idea they are not eating plain ol beef. Which I think could be a huge help to families struggling, to cut corners with such a large nutritious piece of meat, at such a bargain price!<br /><br /><br /><span style="font-weight: bold;">Heart Stew</span><br /><br /><span style="font-style: italic;">Ingredients</span><br /><br />1 whole ox heart, cut into cubes<br />1 onion, diced<br />2 stalks celery, diced<br />2 carrots, diced<br />flour for dredging<br />salt and pepper 2 TBS each<br />1 sprig fresh thyme<br />2 bay leaves<br />olive oil<br />1 cup oxtail soup<br />1 pint beer<br /><br /><span style="font-style: italic;">Method</span><br /><br />Dredge heart in flour mixed with salt and pepper.<br />Heat oil in a heavy bottomed pot like a french oven, once hot, sautee heart in oil until browned on all sides.<br />Add onions, carrots and celery, stir until onions begin to go transparent, adding oil if necessary.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_XJqp_1PpOz4/SZs-gpd6-XI/AAAAAAAAAc0/MLu-Bfh9R6M/s1600-h/IMG_0405.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_XJqp_1PpOz4/SZs-gpd6-XI/AAAAAAAAAc0/MLu-Bfh9R6M/s400/IMG_0405.JPG" alt="" id="BLOGGER_PHOTO_ID_5303901716766980466" border="0" /></a><br />Add oxtail soup, beer, bay leaves and thyme.<br />Bring to a boil.<br />Cover and cook in oven for 4-6 hours at 250 degrees, or until heart is at desired tenderness.<br /><br />Serve over mashed potatoes.<br /><br />They'll never know what they're eating. But they'll know it tastes wonderful, and warm, and filling. :)Leahttp://www.blogger.com/profile/08095177289743141701noreply@blogger.com1tag:blogger.com,1999:blog-27386498.post-73305194130018702862008-07-21T10:57:00.005-04:002008-08-01T17:00:52.821-04:00Pop's Stewed Lamb & Dumplings<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_XJqp_1PpOz4/SISa9UTbvnI/AAAAAAAAAT4/482KnmjUUIE/s1600-h/IMG_0705.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_XJqp_1PpOz4/SISa9UTbvnI/AAAAAAAAAT4/482KnmjUUIE/s400/IMG_0705.JPG" alt="" id="BLOGGER_PHOTO_ID_5225471845869534834" border="0" /></a>On June 1st, Poppy Evans, my husbands mother, passed away. She was a fascinating woman, one that I wish I could have known longer/better. She lived what seemed to be an amazing life, born in and growing up in London, during World War II, evacuated as a child to live with a strange (but now dear) family. I wish I had asked her to tell more about her youth. She traveled all across the globe in her lifetime.... I am sure she had the most astounding of memories. A life to be envied, and remembered.<br /><br />But one thing she did teach me was how to make her stewed lamb and dumplings, which is also Dave's most favorite comfort food. So here I will share it with you all.<br /><br />Please note those items marked with a * were not included in the recipe she taught me... and are a result of me always over complicating things. ;-) She didn't teach this recipe to me written down... she cooked from memory and sight, like any great cook. So my measurements are estimates, as her directions were "about that much".... and "so it looks like that". Also note that many of the ingredients are British brands... and trust me when I say natural suet from your butcher... does NOT give the same results as boxed vegetable suet, trust me, we tried!<br /><br /><span style="font-weight: bold;">Ingredients</span><br /><br />1-2 lbs lamb meat (Poppy always used lamb neck, but for lack of good pickings in Florida, I use leg, and cut into 1 inch pieces, but still include the bone in the cooking!)<br />1 50g packet powdered Oxtail soup mix (or 1 pint canned)<br />1 T whole peppercorns*<br />2 bay leaves*<br />2 cloves minced garlic*<br />1 onion, sliced*<br />1 T sugar*<br />3 sprigs fresh thyme*<br />2 OXO lamb cubes<br />2 carrots, chopped*<br />2 stalks celery, chopped*<br />2 T olive oil<br />flour for coating lamb<br /><br /><span style="font-style: italic;">for the dumplings:</span><br />4 oz self raising flour<br />2 oz Atora brand shredded vegetable suet<br />1 T finely diced fresh parsley*<br /><br /><br /><span style="font-weight: bold;">Method</span><br /><br />Heat olive oil in a heavy pot over medium-high heat. Add onions and sugar and cook until the onions caramelize and are nice and golden. Add garlic, carrot and celery and sautee for a couple of minutes. Empty pot into a bowl and set aside.<br /><br />Put flour and some salt and pepper into a large ziplock. Drop the lamb in and shake around until the lamb is well coated. Drop the lamb in individual pieces at a time into the pot and sautee until the lamb is lightly browned. Return the vegetables to the pot, and pour in water until everything is covered.<br /><br />Add the OXO, and all herbs and peppercorns.<br /><br />Reduce heat to low, and allow to simmer for about 4 hours, skimming off muck as it settles on top.<br /><br />Allow to cool, cover, and place in fridge over night.<br /><br />The next day, remove from the fridge and scrape off any fat. Heat back up to a low simmer, and prepare oxtail to package instructions, and add it to the stew.<br /><br />Create the dumplings.<br />Mix the flour, suet, parsley and salt. Slowly add water until the dough is firm but pliable... about 5 T. Divide dough into 8 balls with floured hands. Place on top of the simmering stew, cover and cook for 20 minutes.<br /><br />Serve and enjoy!<br /><br /><br /><alt></alt>Leahttp://www.blogger.com/profile/08095177289743141701noreply@blogger.com2tag:blogger.com,1999:blog-27386498.post-8728462938733294522008-05-18T18:41:00.008-04:002008-05-18T19:55:07.238-04:00Passion Fruits and other Delights<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_XJqp_1PpOz4/SDC8A0Ak4zI/AAAAAAAAATE/nRMdckTxC8U/s1600-h/IMG_0525.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_XJqp_1PpOz4/SDC8A0Ak4zI/AAAAAAAAATE/nRMdckTxC8U/s400/IMG_0525.JPG" alt="" id="BLOGGER_PHOTO_ID_5201864291760005938" border="0" /></a>So for 2 years, I've been babying, growing, and loving this tiny little passion fruit plant (Passiflora Edulis) It started as a tiny little two leaved plant, which I trained up a 5 inch trellis, until it outgrew that, and we moved it outside to about a 6 foot trellis around a year ago. I think at that point, once it set root in its native Florida soil with lots of fresh sun and water, it absolutely took off! Quickly outgrowing its trellis, we built a larger wood one into the wall. At this point, it has outgrown even that, reaching up towards the roof, in a few weeks more I imagine it will indeed, be creeping its way across the top of the roof. But before that happens we plan to get one of those arch trellises and train it over it. I never ever imagined it would get so large and happy.<br /><br />But for all its ginourmousness, it still hadn't flowered, I had begun to fret I'd bought a dud. A big glorified vine. Until a couple of weeks back, while weeding, I looked up and saw a single solitary fruit. Now I know they take several weeks, even well over a month, to ripen, and can not be picked before then. Then they rapidly change colors within a few days from green to deep purple, yellow, or orange, depending on which sort you have, and drop to the ground. Mine will be purple.<br /><br />So today I decided to take a peak to see if it has begun changing colors, and lo!! It is still there, massive at this point that I dare say its reaching the size of a small mellon, but still green...<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_XJqp_1PpOz4/SDDAzkAk44I/AAAAAAAAATs/S9MWxOs_RA0/s1600-h/IMG_0528.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_XJqp_1PpOz4/SDDAzkAk44I/AAAAAAAAATs/S9MWxOs_RA0/s400/IMG_0528.jpg" alt="" id="BLOGGER_PHOTO_ID_5201869561684878210" border="0" /></a><span style="font-style: italic;">This is the big one, the first one I found, over a month old now,<br />and showing no signs of being ready to ripen, but absolutely HUGE!</span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_XJqp_1PpOz4/SDC-uEAk40I/AAAAAAAAATM/1eKT-MCrsrI/s1600-h/IMG_0529.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_XJqp_1PpOz4/SDC-uEAk40I/AAAAAAAAATM/1eKT-MCrsrI/s400/IMG_0529.JPG" alt="" id="BLOGGER_PHOTO_ID_5201867268172342082" border="0" /></a>And scattered all over the vine were dozens and dozens of flower buds, and closed flowers (they close at night, and being that I checked early in the morning, they hadn't reopened yet) Not only that, I counted 9 (that I could see) fruits growing!!!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_XJqp_1PpOz4/SDDAEEAk41I/AAAAAAAAATU/AoXTkarcpKI/s1600-h/IMG_0523.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_XJqp_1PpOz4/SDDAEEAk41I/AAAAAAAAATU/AoXTkarcpKI/s400/IMG_0523.jpg" alt="" id="BLOGGER_PHOTO_ID_5201868745641091922" border="0" /></a>Little adorable, green fruits, covered in tender sweet baby fruit fuzz =D You can only imagine my glee. I could have been looking at a basket full of kittens if you went by my state of cute overload.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_XJqp_1PpOz4/SDDAGkAk42I/AAAAAAAAATc/5EaCIPRDA6o/s1600-h/IMG_0530.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_XJqp_1PpOz4/SDDAGkAk42I/AAAAAAAAATc/5EaCIPRDA6o/s400/IMG_0530.jpg" alt="" id="BLOGGER_PHOTO_ID_5201868788590764898" border="0" /></a>As if the nature-at-its-cutest could find no end, I even found an adorable little red ladybug who had decided one of the buds would make for a perfect napping place. I am sure she was just as happy as me to be surrounded by such pretty flowers.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_XJqp_1PpOz4/SDDAHEAk43I/AAAAAAAAATk/5C9CJAYj5yE/s1600-h/IMG_0532.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_XJqp_1PpOz4/SDDAHEAk43I/AAAAAAAAATk/5C9CJAYj5yE/s400/IMG_0532.jpg" alt="" id="BLOGGER_PHOTO_ID_5201868797180699506" border="0" /></a>In celebration, I made scones from scratch (being as you can't buy them prepared, at least not proper English ones) in the US. Topped them with butter, strawberry preserves, and clotted cream. mmmmmmmm.Leahttp://www.blogger.com/profile/08095177289743141701noreply@blogger.com1tag:blogger.com,1999:blog-27386498.post-76794688974066525012008-03-18T10:41:00.004-04:002008-03-18T10:48:31.986-04:00Like Peanut Butter and Mayonaise<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_XJqp_1PpOz4/R9_VW1MKM6I/AAAAAAAAASc/EmCmw5TPuIc/s1600-h/IMG_0448.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_XJqp_1PpOz4/R9_VW1MKM6I/AAAAAAAAASc/EmCmw5TPuIc/s400/IMG_0448.JPG" alt="" id="BLOGGER_PHOTO_ID_5179092684711277474" border="0" /></a><br />Okay... I love boiled peanuts plucked from one of the many dodgey little stands across the Florida highways. And I love me some Starbucks, sipping it while reading a book in their store.. or from a paper cup while hunched in front of my computer.<br /><br />But recently one of the peanut stands I normally pass while on my drive to Orlando made this unlikely and strange cross-over.<br /><br />Even out in the boonies.... you can now have a grande mochachino with your spicy cajun peanuts.Leahttp://www.blogger.com/profile/08095177289743141701noreply@blogger.com4tag:blogger.com,1999:blog-27386498.post-89428917924994719562008-02-12T12:26:00.000-05:002008-02-12T12:47:45.869-05:00St. John Resaurant, London<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_XJqp_1PpOz4/R7HXefwt_iI/AAAAAAAAAQk/Og7fqYkwgLY/s1600-h/Picture+047.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_XJqp_1PpOz4/R7HXefwt_iI/AAAAAAAAAQk/Og7fqYkwgLY/s400/Picture+047.jpg" alt="" id="BLOGGER_PHOTO_ID_5166147166492556834" border="0" /></a>Well after watching Anthony Bourdain last night in London, I figured its about time I should share our own venture to this famous (but seemingly well kept secret) restaurant!<br /><br />I have to say this was one of the main things I was looking forward to for our honeymoon... sad isn't it?? Our whole schedule was sent into chaos due to our canceled flight, and we were unable to rebook our reservations at St John. But we were determined, and simply showed up for lunch one day. Lucky for us, there were a handful (like... TWO) tables open in the bar area.<br /><br />Although this meant we were limited as far as selection, I was happy to see the main thing I was there for, Marrow Bones, was on the Bar menu. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_XJqp_1PpOz4/R7HXfvwt_lI/AAAAAAAAAQ8/L9bWOO-VvtE/s1600-h/Picture+051.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_XJqp_1PpOz4/R7HXfvwt_lI/AAAAAAAAAQ8/L9bWOO-VvtE/s400/Picture+051.jpg" alt="" id="BLOGGER_PHOTO_ID_5166147187967393362" border="0" /></a><br />Besides, we were there for lunch anyways, and had not long before finished off a HUGE English breakfast complete with goose eggs, REAL British bacon, and black pudding. So we weren't starving by any stretch of the imagination.<br /><br />Let me just say how excited I was to be there. I have Fergus Henderson's book.. and have tried cooking many of his recipes, including the marrowbones. You can see <a href="http://copperpots.blogspot.com/2006/08/roasted-marrow-bone-parsley-salad.html">my attempt here</a>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_XJqp_1PpOz4/R7HXe_wt_jI/AAAAAAAAAQs/sOSRGjYRRrM/s1600-h/Picture+048.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_XJqp_1PpOz4/R7HXe_wt_jI/AAAAAAAAAQs/sOSRGjYRRrM/s400/Picture+048.jpg" alt="" id="BLOGGER_PHOTO_ID_5166147175082491442" border="0" /></a>The interior was very unpretentious, with an open prep-kitchen... its so comforting seeing fresh veg being peeled and readied right there in front of you.<br /><br />At one point a waiter rushed by with a whole roast suckling pig... and I squirmed in envy!<br />The next time we go... we're inviting a group... including you foodies in the London area I know read my blog! And we're getting one of those!!<br /><br />So lets get to the good part! What we had!!!!<br /><br />Like I said, I had the marrow bones.... and of course they were TO DIE FOR. I can understand why this is Bourdain's declared death row meal.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_XJqp_1PpOz4/R7HYD_wt_nI/AAAAAAAAARM/hsujieQ4WpA/s1600-h/Picture+053.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_XJqp_1PpOz4/R7HYD_wt_nI/AAAAAAAAARM/hsujieQ4WpA/s400/Picture+053.jpg" alt="" id="BLOGGER_PHOTO_ID_5166147810737651314" border="0" /></a>A generous amount of silky smooth roast beef bones, served with home-made bread, a parsley and caper salad, and a bit of grey sea salt to season to your own taste. It was just wonderful. And the staff was incredibly friendly even to this gushing American.. and he patiently showed me the "proper way" to eat it.... even though I already knew how... I just wanted to bask in the experience a little longer. :)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_XJqp_1PpOz4/R7HXf_wt_mI/AAAAAAAAARE/9fdgz5Vo3kg/s1600-h/Picture+052.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_XJqp_1PpOz4/R7HXf_wt_mI/AAAAAAAAARE/9fdgz5Vo3kg/s400/Picture+052.jpg" alt="" id="BLOGGER_PHOTO_ID_5166147192262360674" border="0" /></a><br />Being the Brit Dave is, he went with a classic Welsh Rarebit. You can tell by looking at this the quality of cheese, and bread that love and care was put into such a simple dish, known by so many names all around the world.<br /><br /><br />Next time, we plan to book way in advance, with a back-up booking as well just in case of a flight fiasco again! ;-)<br /><br />I will easily say, even though I've only had this one simple dish there.... it is my favorite restaurant in the world. =) If something as simple as Welsh Rarebit and Marrow Bones can be so spectacular, one can only imagine what the rest of their dishes are like.Leahttp://www.blogger.com/profile/08095177289743141701noreply@blogger.com4tag:blogger.com,1999:blog-27386498.post-69277932440374994292008-02-06T20:15:00.001-05:002008-02-10T13:48:38.564-05:00Deep Fried Mars Bar<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_XJqp_1PpOz4/R69G7_wt_hI/AAAAAAAAAQc/uqN211OD2Tc/s1600-h/IMG_0384.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_XJqp_1PpOz4/R69G7_wt_hI/AAAAAAAAAQc/uqN211OD2Tc/s400/IMG_0384.JPG" alt="" id="BLOGGER_PHOTO_ID_5165425294159248914" border="0" /></a><span style="font-style: italic;">Nemesis Innards</span><br /></div><br />There comes a point in every foodaholics life that they finally meet their match. Their Arch Nemesis. Gone are the days of "I can eat ANYTHING!". I drag my sad little feet away in defeat.<br /><br />Who is this mighty foe you ask? Well I will tell you. It is an abomination. A mutant freak "treat" that only men in skirts could conjure.<br /><br />It is.... the <span style="font-weight: bold;">Deep Fried Mars Bar</span>.<br /><br />I've been an attendant at the Florida Highland Games for about 7 years running now. And every time, I see that stand, "Meat Pies and Deep Fried Mars Bars", beckoning me. During our last visit, I finally mustered the courage to try one.<br /><br />A deep fried mars bar is exactly that. One mars bar, battered, and deep fried. How is that possible?? Its like some strange Wonka paradox. Like Fried Ice Cream.. but Fried Ice Cream is from Heaven.<br /><br />Unfortunately, I knew I was going to lose this battle before my teeth even sunk through my first bite. And that bite was unfortunately, the bite that made me abandon any urge for additional bites. And that single bite is the one pictured above. My bite of defeat.<br /><br />First it was a brief break through an extremely thin crisp of outer batter, but that was where my horror began. For just below the crisp is pretty much runny batter, mush mingled with melted chocolate (magma hot chocolate mind you)... then nougat so soft you are almost surprised when your teeth suddenly touch eachother. But as you try to aid your mouth in its escape, evil strings of glue-like caramel latch on and don't let go. Once free, the mouthfeel I could only imagine is similar to that a dog experiences when given too much peanut butter.<br /><br />It was all very traumatizing.<br /><br />Fortunately, my husband is a Brit, and his arteries have grown immune to this sort of onslaught. Anything battered and fried becomes fair game and prized eating.<br /><br />But for this girl... one bite of one deep fried mars bar is enough to know I've found the highest of edible adversaries.Leahttp://www.blogger.com/profile/08095177289743141701noreply@blogger.com2tag:blogger.com,1999:blog-27386498.post-59277299087567223382008-01-22T09:33:00.000-05:002008-01-22T09:53:39.038-05:00Our Wedding!!So here you are!<br /><br />These are some photos (from <a href="http://rootography.com/">our kick ass photographers</a> Root Photography) of some of the awesome food we enjoyed at our wedding. The club was nice enough to let me design our menu.. and the chef did an absolutely incredible job! We had guests from all over the world... one particular who travels quite often, dining in some of the best spots on the globe. He commented that the lamb was some of the best he had ever had. Needless to day I went straight to the chef and told him! =) He said, "Yea... I can screw stuff up pretty well!" haha =)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_XJqp_1PpOz4/R5YBe7bPRVI/AAAAAAAAAPg/z6lqR9wV8Sk/s1600-h/495_1102N.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_XJqp_1PpOz4/R5YBe7bPRVI/AAAAAAAAAPg/z6lqR9wV8Sk/s400/495_1102N.JPG" alt="" id="BLOGGER_PHOTO_ID_5158312054059124050" border="0" /></a>For starters we had roasted garlic and french bread.<br />Along with an AWESOME greens salad with dried cranberries and blue cheese.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_XJqp_1PpOz4/R5YBfLbPRWI/AAAAAAAAAPo/wGLwr4kNdnk/s1600-h/537_1179N.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_XJqp_1PpOz4/R5YBfLbPRWI/AAAAAAAAAPo/wGLwr4kNdnk/s400/537_1179N.JPG" alt="" id="BLOGGER_PHOTO_ID_5158312058354091362" border="0" /></a>Followed by choice of rack of lamb in a mint chutney or chicken crepes with a Calvados cream sauce and apples. (no one got a pic of that one tho dangit!)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_XJqp_1PpOz4/R5YBfrbPRZI/AAAAAAAAAQA/uGtd7L1vWbo/s1600-h/487_1087J_2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_XJqp_1PpOz4/R5YBfrbPRZI/AAAAAAAAAQA/uGtd7L1vWbo/s400/487_1087J_2.JPG" alt="" id="BLOGGER_PHOTO_ID_5158312066944026002" border="0" /></a>Then of course... THE CAKE! Topped with an Eiffel Tower (for those of you who don't know, that is where Dave proposed!) =D<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_XJqp_1PpOz4/R5YBfbbPRYI/AAAAAAAAAP4/yJ8nZcn5zYI/s1600-h/677_1493N.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_XJqp_1PpOz4/R5YBfbbPRYI/AAAAAAAAAP4/yJ8nZcn5zYI/s400/677_1493N.JPG" alt="" id="BLOGGER_PHOTO_ID_5158312062649058690" border="0" /></a>It was delish. So glad we found <a href="http://www.sweettemptationsbakery.com/">such a talented pastry artist in town</a> (Sweet Temptations Bakers, Melbourne, Florida). And the cake tasted great to boot!!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_XJqp_1PpOz4/R5YDH7bPRaI/AAAAAAAAAQI/5zuaJeZj3ZQ/s1600-h/687_1523J_2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_XJqp_1PpOz4/R5YDH7bPRaI/AAAAAAAAAQI/5zuaJeZj3ZQ/s400/687_1523J_2.JPG" alt="" id="BLOGGER_PHOTO_ID_5158313857945388450" border="0" /></a>I had intended to hand sculpt all of the wedding favors (see above), but the wedding guest list just kept getting longer and longer until I couldnt keep up any longer.... so...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_XJqp_1PpOz4/R5YBfbbPRXI/AAAAAAAAAPw/x89B28MjDS8/s1600-h/625_1378N.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_XJqp_1PpOz4/R5YBfbbPRXI/AAAAAAAAAPw/x89B28MjDS8/s400/625_1378N.JPG" alt="" id="BLOGGER_PHOTO_ID_5158312062649058674" border="0" /></a><br />We ordered these for all of the guests, and gave the faerie heads to special guests and relatives. =)Leahttp://www.blogger.com/profile/08095177289743141701noreply@blogger.com5tag:blogger.com,1999:blog-27386498.post-53026915371344256242008-01-14T17:34:00.000-05:002008-01-14T18:00:59.119-05:00Loch Fyne Fish & Oyster Bar : Nottingham<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_XJqp_1PpOz4/R4vkg7bPRLI/AAAAAAAAAOQ/o2eF5VYkTJY/s1600-h/Picture+047.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_XJqp_1PpOz4/R4vkg7bPRLI/AAAAAAAAAOQ/o2eF5VYkTJY/s400/Picture+047.jpg" alt="" id="BLOGGER_PHOTO_ID_5155465452814550194" border="0" /></a><br />Loch Fyne is one of the many places we decided on a whim to eat at while we were on our honeymoon. We were on originally aiming to eat at an Indian Joint we had just watched on Kitchen Nightmares the night before.. but alas.. they weren't open for lunch.<br /><br /><br />I also realized while we were there, that this awesome little fish restaurant, is actually a CHAIN!<br />A CHAIN! For God's sakes! We can't even get privately owned restaurants with this sort of quality food. I've decided Brevard Florida is officially one of the worst places for restaurants in the world. Inundated with Chili's, and TGIFs on every other corner.<br /><br />Anyways, I digress.... this place... even though it was a chain... ROXORED!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_XJqp_1PpOz4/R4vkhbbPRMI/AAAAAAAAAOY/0vDI8pNlUeo/s1600-h/Picture+046.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_XJqp_1PpOz4/R4vkhbbPRMI/AAAAAAAAAOY/0vDI8pNlUeo/s400/Picture+046.jpg" alt="" id="BLOGGER_PHOTO_ID_5155465461404484802" border="0" /></a><br />The raw bar is completely open, as you can see, and we had some awesome seats right next to it, so I could watch the girl there with her mad shucking skills. From where we sat, I could also spy into their kitchen.. and watch the ever fascinating madness that happens back there. The only prepackaged anything I could see back there were OXO granules... which I assumed were for gravy making... like the bangers and mash Dave ordered.... but I was at a seafood joint.. and was totally all over some fishies. Especially after eating meat pie after meat pie after meat pie. (Not that I dislike meat pies... and Todd Sweeny was a kick-ass movie btw)<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_XJqp_1PpOz4/R4vkh7bPRNI/AAAAAAAAAOg/KotYdFd8IlY/s1600-h/Picture+043.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_XJqp_1PpOz4/R4vkh7bPRNI/AAAAAAAAAOg/KotYdFd8IlY/s400/Picture+043.jpg" alt="" id="BLOGGER_PHOTO_ID_5155465469994419410" border="0" /></a><br />We went for their fixed menu which included an appetizer and entree for £11 (about $20)<br />I had the raw oysters. I love raw oysters... and being a Florida girl, I've had many. But these oysters tasted distinctly different than the ones I am used to coming from tropical waters. Their flavor was much lighter and cleaner. They were really very good... but I think I do honestly prefer my robust ones from home. <br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_XJqp_1PpOz4/R4vkiLbPROI/AAAAAAAAAOo/a5-vebQv62E/s1600-h/Picture+044.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_XJqp_1PpOz4/R4vkiLbPROI/AAAAAAAAAOo/a5-vebQv62E/s400/Picture+044.jpg" alt="" id="BLOGGER_PHOTO_ID_5155465474289386722" border="0" /></a><br />For my entree I decided to go with the whole grilled sardines. I'd never had sardines this way... and admit to have only ever eaten them from those little cans (and oh how I love them). Needless to say they are MUCH bigger... which also means much bigger bones! Although they were cooked perfectly and tasted awesome with that balsamic vinaigrette ... it took a LOT of willpower to convince my brain it was okay to chew and swallow the bones! But isn't that presentation awesome? Could you ever imagine seeing something like this in an American chain restaurant?? I think not!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_XJqp_1PpOz4/R4vkibbPRPI/AAAAAAAAAOw/-0DWtwVtypY/s1600-h/Picture+045.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_XJqp_1PpOz4/R4vkibbPRPI/AAAAAAAAAOw/-0DWtwVtypY/s400/Picture+045.jpg" alt="" id="BLOGGER_PHOTO_ID_5155465478584354034" border="0" /></a><br />To finish Dave and I both ordered an Irish coffee... done the proper way!! Yay!<br /><br />So in the end, very impressed with the food.... totally envious that we don't have places like this back home (oysters a plenty... but you'd never find a whole fish bone-in of any kind anywhere save maybe an authentic Chinese or Vietnamese joint).<br /><br />On the bad side.. the service was pretty crap. The staff were all nice... but it just seemed they kept forgetting we were there.. and it wasn't just us... several tables around us looked a bit confused and lost trying to spot their servers. It ended up taking over 2 hours to get through that little lunch (not that I was in a rush or anything) But our server actually left before even giving us our bill.... so... needless to say, we left no tip!!!Leahttp://www.blogger.com/profile/08095177289743141701noreply@blogger.com2tag:blogger.com,1999:blog-27386498.post-12030059050084082062008-01-06T08:29:00.001-05:002008-01-06T09:10:41.552-05:00Chicken Pot Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_XJqp_1PpOz4/R4DYkLbPREI/AAAAAAAAANY/Bapgxz3XZKk/s1600-h/Picture+134.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_XJqp_1PpOz4/R4DYkLbPREI/AAAAAAAAANY/Bapgxz3XZKk/s400/Picture+134.jpg" alt="" id="BLOGGER_PHOTO_ID_5152356089765774402" border="0" /></a><br /><br />So... usually on Sundays we roast a whole chicken. Just the two of us usually only finish off half of it, the other half usually going into my salads for lunch. Well being that I was a particularly bad eater the past week, we were left with half a chicken that needed eating pronto!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_XJqp_1PpOz4/R4DYlLbPRGI/AAAAAAAAANo/uHA4w7pXXog/s1600-h/Picture+127.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_XJqp_1PpOz4/R4DYlLbPRGI/AAAAAAAAANo/uHA4w7pXXog/s400/Picture+127.jpg" alt="" id="BLOGGER_PHOTO_ID_5152356106945643618" border="0" /></a><br />Dave loves chicken pot pie. I guess its the closest thing to any sort of meat pie (btw, Sweeny Todd... AWESOME movie) that is easily <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">accessible</span> here in the States. Cracker Barrel, apparently, is the Mecca of Pot Pie.<br /><br />I even went so far as making the pie crust from scratch using the "Good for Everything" pie crust recipe from Dorrie Greenspans "Baking" book. Its a damn fine pie crust. As if I needed an excuse to use my new mixer *grins with glee*<br /><br /><h2>Filling</h2> <ul><li>1 half of a cooked chicken, cut into pieces<br /></li><li>2 sliced carrots</li><li>1 cup frozen green peas</li><li>3 stalks sliced celery</li><li>1/3 cup butter</li><li>1 chopped onion</li><li>1/3 cup all-purpose flour</li><li>1/2 teaspoon salt</li><li>1/4 teaspoon black pepper</li><li>1/4 teaspoon thyme</li><li>1 3/4 cups chicken broth</li><li>2/3 cup milk</li></ul><br /><h2>Method</h2> <ol><li><span> Preheat oven to 425 degrees F (220 degrees C.) </span></li><li><span> In the saucepan over medium heat, cook onions, celery and carrots in butter until soft and translucent. </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_XJqp_1PpOz4/R4DYl7bPRII/AAAAAAAAAN4/MEVc8gQ69wA/s1600-h/Picture+130.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_XJqp_1PpOz4/R4DYl7bPRII/AAAAAAAAAN4/MEVc8gQ69wA/s400/Picture+130.jpg" alt="" id="BLOGGER_PHOTO_ID_5152356119830545538" border="0" /></a><span>Stir in flour, salt, pepper, and thyme. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Stir in </span><span>peas and </span><span>cooked chicken.</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_XJqp_1PpOz4/R4Dga7bPRKI/AAAAAAAAAOI/QrvecjAGbbY/s1600-h/Picture+131.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_XJqp_1PpOz4/R4Dga7bPRKI/AAAAAAAAAOI/QrvecjAGbbY/s400/Picture+131.jpg" alt="" id="BLOGGER_PHOTO_ID_5152364726945006754" border="0" /></a></li><li><span>Pour hot liquid mixture into oven-proof bowl (we used soup crocks). Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_XJqp_1PpOz4/R4DYlbbPRHI/AAAAAAAAANw/ALrOKlNfZOM/s1600-h/Picture+129.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_XJqp_1PpOz4/R4DYlbbPRHI/AAAAAAAAANw/ALrOKlNfZOM/s400/Picture+129.jpg" alt="" id="BLOGGER_PHOTO_ID_5152356111240610930" border="0" /></a></li><li><span> Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving. </span></li></ol><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_XJqp_1PpOz4/R4DYkbbPRFI/AAAAAAAAANg/E4khcYAgzX0/s1600-h/Picture+132.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_XJqp_1PpOz4/R4DYkbbPRFI/AAAAAAAAANg/E4khcYAgzX0/s400/Picture+132.jpg" alt="" id="BLOGGER_PHOTO_ID_5152356094060741714" border="0" /></a><br />I'm making a turkey today....... I am all over some turkey pot pie.Leahttp://www.blogger.com/profile/08095177289743141701noreply@blogger.com3