tag:blogger.com,1999:blog-56505855947281181962024-03-05T12:33:11.982-05:00Mama Ozzy's TableDelicious food that's probably not good for you. Admit it, you know you want it!Mama Ozzyhttp://www.blogger.com/profile/01080290107842167700noreply@blogger.comBlogger193125tag:blogger.com,1999:blog-5650585594728118196.post-77150707629686751852023-06-10T13:24:00.006-04:002023-06-11T15:45:15.806-04:00Sheboygan Hard Rolls<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaX0EbMCQ9JgrZvSfKdaKIF_EZwPJyc6kyeEGXaURgJ92KaNBDlPfQwbnKZQFdSPw6E_I1J9rJHVCUZDY-9r21VE2Nvsq5ERvirMNPndQJ-KpKavnwgll8WBbEoIISuqRb-Cagq42ZHwB7JesSiSK2WBVxPyeItpPVFVfT4-1BKBur7ToB0hJpkmIq/s3347/IMG_5273.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2450" data-original-width="3347" height="469" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaX0EbMCQ9JgrZvSfKdaKIF_EZwPJyc6kyeEGXaURgJ92KaNBDlPfQwbnKZQFdSPw6E_I1J9rJHVCUZDY-9r21VE2Nvsq5ERvirMNPndQJ-KpKavnwgll8WBbEoIISuqRb-Cagq42ZHwB7JesSiSK2WBVxPyeItpPVFVfT4-1BKBur7ToB0hJpkmIq/w640-h469/IMG_5273.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p><p>If you know, you know.</p><p>Nothing makes a grilled Bratwurst or cheese steak taste better than putting it on a Sheboygan Hard Roll. They are simply the best. Light, crusty, full of flavor, nothing even compares. The best ones come from <a href="https://johnstonsbakery.com/" target="_blank">Johnston’s Bakery </a>or <a href="https://sheboygancitybakery.com/" target="_blank">City Bakery</a> in Sheboygan Wisconsin.</p><p>Unfortunately I live 1000 miles away from Sheboygan WI and can only get them by mail order, which is good, but I want them fresh from the oven and that means learning to make them myself.</p><p>This summer I set out on a quest to develop a recipe for authentic bakery-style hard rolls for the home baker. I began with a recipe for German Brötchen, a fussy recipe that involves making an overnight poolish, and then many hours of prep the following day. The result was beautiful, tasty and wrong. The rolls were too dense, and just didn’t have the right flavor. Back to the drawing board.</p><p>A friend of mine Corrine Heyeck, suggested that I join a Facebook group called Artisan Bread Bakers, for further research. I travelled down several rabbit holes in this excellent group and eventually found the recipe that would serve as my base recipe.</p><p>The base recipe was found in the Milwaukee Journel Sentinel archives and was glitchy and slow loading. Thankfully I snagged a screenshot of the original recipe.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsGPk9Mio7sVEBW7_91k4j5aL83qCBbbkbqi8CIzAcRS0l1NABiCLnpW_tTa2RG0kNq-7aCHsR_D7R5BKnr2OXVjLjf6_JQoL7Nw8aL61lpPTkSbNo21QQsOlRLrPt6qWcuXZLblsI930TYAnWPpkiJ-JoQg_iYRCqh57QdhE5rcBxQ2sHw0KYeyg0/s2048/IMG_0256.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsGPk9Mio7sVEBW7_91k4j5aL83qCBbbkbqi8CIzAcRS0l1NABiCLnpW_tTa2RG0kNq-7aCHsR_D7R5BKnr2OXVjLjf6_JQoL7Nw8aL61lpPTkSbNo21QQsOlRLrPt6qWcuXZLblsI930TYAnWPpkiJ-JoQg_iYRCqh57QdhE5rcBxQ2sHw0KYeyg0/s320/IMG_0256.png" width="240" /></a></div><div class="separator" style="clear: both; text-align: justify;">I made this recipe and EUREKA! It was exactly what I had been looking for! Sheer perfection! The inside was light and cottony, with a paper thin crusty shell, that eventually became soft. These rolls do not remain crunchy, but respond well to a light toasting on a baking stone or grill (that’s how it’s done in WI).</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><p>The original recipe needed a little work to get it ready for a home baker to produce consistent results. First of all the recipe calls for “high gluten flour “ which is t readily available to most home bakers. High gluten flour has 14% protein. In order to remedy this, I added <a href="https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&ved=2ahUKEwirkaS7zrv_AhV6nGoFHXEGAjEQFnoECCQQAQ&url=https%3A%2F%2Fwww.amazon.com%2FPremium-Vital-Wheat-Gluten-Naturals%2Fdp%2FB089K1BCJS&usg=AOvVaw1-xYLm-hiiYxtWHopCGKa0">vital wheat gluten</a> (VWG) to bring my flour up to 14%. This required a little math and you will likely have to do the same unless you are using the flour I used: King Arthur Bread Flour.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkYg_gpFIM2zqoeZfCApRtmfdvbvEPZ8ZHLgQtX_rqLsZpCHGIYo7_LblYGEfoPDiJLDFbnpiiL1IL0cA4VDDOH7hIEZVOaKpJA0_2yE-VzO2hq-Gnw0GwIXVMIPauzDe5szf4T5drvbratNw8ZvbBW7ElUTQeKfRTlhZ5G9b5ZQtqEDpTy_OoGOf3/s1200/IMG_0367.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="944" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkYg_gpFIM2zqoeZfCApRtmfdvbvEPZ8ZHLgQtX_rqLsZpCHGIYo7_LblYGEfoPDiJLDFbnpiiL1IL0cA4VDDOH7hIEZVOaKpJA0_2yE-VzO2hq-Gnw0GwIXVMIPauzDe5szf4T5drvbratNw8ZvbBW7ElUTQeKfRTlhZ5G9b5ZQtqEDpTy_OoGOf3/s320/IMG_0367.jpeg" width="252" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br /></div>King Arthur Bread Flour is 12.7% gluten. This means that in every 100grams of flour, 12.7 of those grams are gluten. If I add 1.3grams of VWG for every 100 grams of bread flour I use, for a recipe calling for 500grams of high gluten flour, I would use 500 grams Bread flour plus 5 x 1.3 grams VWG, or 6.5 grams.<div><br /></div><div>If your base flour is a different % protein, you will need to make the calculations for yourself and modify the recipe accordingly.</div><div><br /></div><div>Secondly, the recipe called for “scoop and sweep” measurements which opens the door to tremendous variation. I converted everything to metric measurements which will improve consistency.</div><div><br /></div><div>Next, I added 2 tsp <a href="https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&ved=2ahUKEwig_6W897v_AhW_GFkFHWgxCm8QFnoECB4QAQ&url=https%3A%2F%2Fwww.amazon.com%2FScratch-Diastatic-Malt-Powder-Baking%2Fdp%2FB094YVD43X&usg=AOvVaw0lBlAXMsqpOg09cj2d4BPy">diastatic malt</a>. The enzymes in the malt assist in helping the yeast process the flour and release more gluten, for a higher rise, as well as adds incredible flavor, aroma and color.</div><div><br /></div><div>I used instant rapid rise yeast for this recipe and have not tested any other types of yeast yet to see if they also produce the same results. My guess is that they will require longer proofing times, but as of to day June 11, 2023, I have not yet tested them.<br /><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Lastly a word about water and hydration. To ensure you get the loftiest rise possible, it’s a good idea to use bottled spring water. Tap water or city water is treated with chemicals that inhibit the yeast development. This is the same reason the recipe instructs adding the sat AFTER the dough is fully formed in the mixing bowl- salt inhibits yeast. The hydration for this bread is 74%. Hydration is simply a measure of the weight of the flour compared to the water in this recipe. The higher the hydration, the more holes you have in the bread. </div><p>Do not skimp on the 12-minute kneading time, you want to develop all that gluten! Keep a small bowl of flour and another of spring water for final adjustments to the dough. As you get more adept with this recipe you will begin to know what the dough should look like and how to tweak it to get there.</p><p>Another trick I used was to oil a coat hanger that has a wooden dowel on the horizontal bar to make the indentations in the dough. Super easy.</p><p><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 31px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 3px;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-weight: bold;">Sheboygan Hard rolls</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">Flour 555g</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">Water 413g</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">Hydration 74%</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 24px;"><span class="s2" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p3" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 24px;"><span class="s2" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p3" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 24px;"><span class="s2" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">500g King Arthur Baking flour (12.7% protein)</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">6.5 g Vital Wheat Gluten</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">2 tsp diastatic malt powder</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">370 g spring water ( not city or tap; 74% hydration)</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">3Tbsp unsalted butter ( or lard or vegetable shortening)</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">1 1/2 Tbsp instant rapid rise yeast</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">1 tsp table salt</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">Spray vegetable oil</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">Fine ground yellow cornmeal or semolina flour for dusting baking sheet</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">1/2 tsp corn starch dissolved in 1/2 tsp cold water</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">1 cup boiling water</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">Additional boiling water for steam</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 24px;"><span class="s2" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">In the bowl of a stand mixer with the hook attachment combine flour, vital wheat gluten, diastatic malt powder, spring water, butter, and yeast. Mix on medium low speed until a dough begins to form. Add salt. Continue to knead on medium low for 12 minutes until a smooth, elastic and tacky dough forms. The dough should not stick to the sides of the bowl, but will stick to the bottom of the bowl.</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 24px;"><span class="s2" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">After kneading, transfer dough to a lightly oiled container, cover with a kitchen towel and rise until quadrupled (30-60 minutes in my kitchen, yours will probably differ).</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 24px;"><span class="s2" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">Preheat oven to 425° F. Place a baking stone on a shelf in the upper half of your oven. <span class="Apple-converted-space"> </span>On the rack directly below the baking stone, place a cast iron skillets this will receive boiling water for the steam bake.</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 24px;"><span class="s2" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">Generously grease a half baking sheet with butter, and dust completely with cornmeal or semolina.</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 24px;"><span class="s2" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">Gently deflate dough, and turn out on a very lightly floured surface</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 24px;"><span class="s2" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">Divide the dough as equally as possible into 12 pieces. Form each piece onto a smooth ball of dough and place on prepared baking sheet. Spray rolls lightly with oil.</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 24px;"><span class="s2" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">Lightly oil a 12- inch dowel and use it to press an indentation into the rolls, four at a time, pressing down firmly, but not cutting rolls in half.</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 24px;"><span class="s2" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">Cover rolls with a kitchen towel and proof for about 45 minutes ( or until the rolls have dramatically risen at least doubling in volume) at room temp. Again, different kitchens will require different proof times.</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 24px;"><span class="s2" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">Bring a kettle of water to a boil.</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 24px;"><span class="s2" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">After rolls have risen, uncover rolls. Combine corn starch and cold water, then pour into one cup of boiling water and stir until smooth. Brush rolls with starch wash immediately before putting in oven.</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 24px;"><span class="s2" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">After putting buns in the oven, add 1 1/2 cups boiling water to cast iron skillet and immediately close oven. Bake for 5 minutes, then remove skillet of water. Continue to bake 13- 20 minutes until rolls are well risen, golden brown and sound hollow when thumped.</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 24px;"><span class="s2" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: UICTFontTextStyleBody;">Remove rolls from oven and transfer them to a wire cooling rack to cool. The rolls will become soft, which is what you want.</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: UICTFontTextStyleBody;"><br /></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: UICTFontTextStyleBody;">Serve same day, or put lukewarm rolls in a plastic bag and freeze while still tepid.</span></p><br /></div></div>Mama Ozzyhttp://www.blogger.com/profile/01080290107842167700noreply@blogger.com0tag:blogger.com,1999:blog-5650585594728118196.post-13155017377082883472023-01-08T08:14:00.004-05:002023-01-08T08:16:56.273-05:00Aunt Tannie’s Chocolate Cookies<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivx-MwMycgVYwEGVDCVJh9ZYlz5GvxWVjJDa1HliVUE6J-Ub_3xf5zSQtz5e3dSD6al-LOUAVAp-ksHF6xRkZ9xb4CdeH-qoFESPKXK5ktXbeTCoBq4e75ezDTSqaS30_VsnKT_NNdxPJ3oray96nilzVnlraZcx9IrSnQwm2yFMiMUv0uVMrAbFwj/s4032/D1FF82E6-4E80-430F-8338-DCF2E42D5DAA.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivx-MwMycgVYwEGVDCVJh9ZYlz5GvxWVjJDa1HliVUE6J-Ub_3xf5zSQtz5e3dSD6al-LOUAVAp-ksHF6xRkZ9xb4CdeH-qoFESPKXK5ktXbeTCoBq4e75ezDTSqaS30_VsnKT_NNdxPJ3oray96nilzVnlraZcx9IrSnQwm2yFMiMUv0uVMrAbFwj/s320/D1FF82E6-4E80-430F-8338-DCF2E42D5DAA.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> Another classic cookie post.<p></p><p><br /></p><p>This recipe is legendary in my family. These crispy/chewy chocolate cookies are simply known as Aunt Tannie’s Chocolate cookies. Tannie Daane was my ex’s aunt on her father’s side and she was a marvelous baker who lived her entire life in Sheboygan Wisconsin.</p><p><br /></p><p>The cookie is not too sweet and has a very dark chocolate flavor, almost reminiscent of an Oreo. They are positively addicting.</p><p><br /></p><p>Aunt Tannie’s Chocolate Cookies</p><p>Makes 5 dozen</p><p><br /></p><p>1 1/4 cups butter, room temp</p><p>2 cups granulated sugar ( 200 g )</p><p>2 eggs, room temp</p><p>2 tsp vanilla extract</p><p>2 cups all purpose flour ( 240 g )</p><p>3/4 cup cocoa powder ( 90 g )</p><p>1 tsp baking soda</p><p>1/2 tsp salt.</p><p><br /></p><p>Preheat oven to 350°F.</p><p>Combine butter and sugar in a stand mixer and cream with paddle attachment until light and fluffy ( about seven minutes). Add eggs and vanilla and cream until smooth. </p><p>In a separate bowl combine remaining dry ingredients and whisk to blend. Add dry ingredients to creamed butter and mix on low speed until well-mixed.</p><p><br /></p><p>Drop teaspoons of batter about 2 inches apart on parchment-lined baking sheet ( cookies will spread during baking). Bake 8-9 minutes. DO NOT OVERBAKE.</p><p>Remove cookies from oven and let rest on sheet for one minute before removing to a wire cooling rack.</p>Mama Ozzyhttp://www.blogger.com/profile/01080290107842167700noreply@blogger.com0tag:blogger.com,1999:blog-5650585594728118196.post-22094384275806568372023-01-02T10:50:00.002-05:002023-01-02T10:50:24.836-05:00Poppy Seed Cookies<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhex6FSpjdKS7KzyG_EfbVAiyc7QPCofB8WmppI-H9hSTqx01HH29FeFCXXA5bsJ3p-ZhpZZn_PWHSBrfvEgJDY-RV3khWaj8yv6z_Wmc3ULJeai2c1DwpShOeXnugqZouoPYnVuZOztTEJcNxbOcGwf070qFi3RupMT7lC_fDsr6jZF294-M8Q5d2o/s4029/D256C62E-4B97-41CA-B0EC-9EF9D08DBEAF.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4029" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhex6FSpjdKS7KzyG_EfbVAiyc7QPCofB8WmppI-H9hSTqx01HH29FeFCXXA5bsJ3p-ZhpZZn_PWHSBrfvEgJDY-RV3khWaj8yv6z_Wmc3ULJeai2c1DwpShOeXnugqZouoPYnVuZOztTEJcNxbOcGwf070qFi3RupMT7lC_fDsr6jZF294-M8Q5d2o/s320/D256C62E-4B97-41CA-B0EC-9EF9D08DBEAF.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><p></p><div class="separator" style="clear: both; text-align: left;">This is an old cookie recipe I haven’t made for decades, but I decided to make for Christmas this year. The cookies are like a delicious crunchy yet tender shortbread, fragrant with vanilla, nuts and butter with a nice bite from dried ginger. They are plain to look at but usually end up being the first cookie to disappear. They are absolutely divine with a cup of Earl Grey tea or a cup of coffee. I think they should be made all year long, and I am resolved to make that happen in 2023.</div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I first tasted these cookies when I was. Ph.D. Student at Oak Ridge National Laboratories. The recipe is from Diana M. Popp, who was the wife of the director of my graduate program, Dr, Raymond A. Popp. My bestie in grad school, Jane Gallager Mural, worked in the Popp’s lab and often house-sat the Popp’s magnificent farm on the banks of the Clinch river in East Tennessee.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Diana was a talented mouse geneticist, amazing cook and fabulous hostess, and general “lab mom” for us students.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Here is the recipe:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Diana Popp’s Poppyseed Cookies</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">16 oz. Unsalted butter, room temperature </div><div class="separator" style="clear: both; text-align: left;">1 cup granulated sugar</div><div class="separator" style="clear: both; text-align: left;">1 egg yolk</div><div class="separator" style="clear: both; text-align: left;">1 tsp vanilla extract</div><div class="separator" style="clear: both; text-align: left;">2 1/2 cups all purpose flour</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp powdered dried ginger</div><div class="separator" style="clear: both; text-align: left;">1/4 tsp salt</div><div class="separator" style="clear: both; text-align: left;">1/2 cup poppy seeds</div><div class="separator" style="clear: both; text-align: left;">1/2 cup toasted, chopped pecans</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Cream together butter and sugar until fluffy. Add egg yolk and vanilla and cream until well-incorporated.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Combine flour, ginger, salt and poppy seeds in a separate bowl and whisk until blended. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Add flour mixture to creamed butter and mix until combined. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Add pecans and mix until well distributed through the dough.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Place the dough on a sheet of plastic wrap and shape into a 2-foot log, using plastic wrap to assist with rolling.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Wrap tightly and refrigerate until firm, about an hour.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 325°F</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Line a cookie sheet with parchment paper. Cut log into 1/4 inch slices and place on cookie sheet at least 1 inch apart.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Bake for 12 minutes til cookies are just beginning to brown. Cool completely on a rack.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">https://www.researchgate.net/scientific-contributions/Diana-M-Popp-39844608</div></div><p><br /></p><p><br /></p>Mama Ozzyhttp://www.blogger.com/profile/01080290107842167700noreply@blogger.com1tag:blogger.com,1999:blog-5650585594728118196.post-72924912999272091252015-11-08T12:09:00.001-05:002015-11-08T15:22:23.814-05:00Low carb Smoked Gouda "mac-n-cheese" made with Cauliflower<div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHl4qJtxN3IiBvKoHfdafycBrGpUl8nMASajJBbPW76n_SVm5ZFnCfDVCSZDUmAZ6a5rhIcZe_7N_DvUlmMxBzoFiSivz2OnSCpJB-7Jz3mtDvpC1moOaPm6SjLOMybWZtiHDzHwvppdY/s640/blogger-image-459871411.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHl4qJtxN3IiBvKoHfdafycBrGpUl8nMASajJBbPW76n_SVm5ZFnCfDVCSZDUmAZ6a5rhIcZe_7N_DvUlmMxBzoFiSivz2OnSCpJB-7Jz3mtDvpC1moOaPm6SjLOMybWZtiHDzHwvppdY/s640/blogger-image-459871411.jpg"></a></div><br></div><br></div><div><br></div>Well hello again!<div><br></div><div>It's been a while! While I have been gone I have been dealing with some medical issues. For one, I have developed diabetes, mainly due to my being overweight. This did not come as a huge surprise since diabetes runs in my family and I suppose it was only a matter of time.</div><div><br></div><div>I have adopted a low carbohydrate lifestyle and in three months time I have lost nearly 25 pounds and have my diabetes under control enough that I no longer need to take my medications, PROVIDED I continue to follow my low carb lifestyle.</div><div><br></div><div>Yes folks, sugar really is the enemy. As you may, or may not be aware, carbohydrates are made from long chains of simple sugars like glucose, so every time you eat bread, pasta, rice or potatoes you are eating sugar. This can wreak havoc on your blood glucose. If you are a foodie like me, this can create quite a dilemma.</div><div><br></div><div>Luckily the answer lies in creative cooking with other ingredients that are naturally low in carbs. Things like the cauliflower in this dish make an excellent substitute for macaroni. I have made pizza crust and risotto and "mashed potatoes" all with amazingly versatile cauliflower.</div><div><br></div><div> The other good news is that we are beginning to understand that fat is not necessarily the enemy we once thought it was. This is not to say that you should sit down and consume a pound of butter, but that fat can be used to enhance the flavor and texture of low carb foods in a way that makes a low carb lifestyle not only doable, but, dare I say it, enjoyable!</div><div><br></div><div>As an added bonus, since gluten-free cooking and the paleo diet craze are so popular, low carb substitutes are easy to find in most grocery stores and the internet is chock full of recipes from folks like me thinking outside the culinary box. </div><div><br></div><div>The key to this lifestyle is to keep things in perspective and enjoy indulgent dishes like this in moderation. Do I eat this every week? No! But when the craving for mac-n-cheese comes knocking,why not enjoy a much healthier alternative! Learn to read nutrition labels on everything you buy, it's amazing how many hidden carbohydrates are in the food we eat, especially processed foods.</div><div><br></div><div>I have decided to reimagine many of my most popular recipes and the result has been delicious. Even picky eaters and vegetable haters love this rendition of Mama Ozzy's decadent cheesy baked pasta goodness.</div><div><br></div><div>This recipe is a compilation of the best tips and tricks I could find on the internet combined with Mama Ozzy's sensibilities for flavor! I hope you will try this terrific dish, healthy comfort food at it's finest!</div><div><br></div><div><b>Mama Ozzy's Smoked Gouda Cauliflower and Cheese</b></div><div><i>Serves 8</i></div><div><br></div><div>1 large head cauliflower, green parts removed and cut into small chunks</div><div>15 oz. ricotta cheese</div><div>8 oz. sour cream</div><div>1/2 cup heavy cream</div><div>1 egg </div><div>3/4 tsp salt</div><div>1/2 tsp turmeric powder</div><div>1/2 tsp dry mustard</div><div>1/4 tsp ground nutmeg</div><div>1/4 tsp garlic powder</div><div>1/4 tsp smoked paprika</div><div>1/8 tsp cayenne pepper</div><div>8 oz shredded smoked Gouda cheese</div><div>16 oz shredded extra sharp cheddar cheese (reserve 1/2 cup for topping)</div><div>1/2 cup grated parmesan cheese</div><div>3 slices fried bacon, crumbled</div><div>1cup crushed fried pork rinds (chicharrones)</div><div><br></div><div>Place chopped cauliflower in a large glass bowl, cover with plastic wrap, and microwave on high power for 10 minutes. Let cauliflower rest, still covered, for 30 minutes to cool down.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjulMtgGmgADLH2KpT6sIBAOh2x0PSNiiTjkzvAImVaw-2n3fwwONAXDY-hRGOtGd51x7O30y5OCGRI6frTXQLPTpSZ93TQeZWetINBVRQu8MwGwFpHf6ucFbc8qGHabkdLjcaskHJd4Ek/s640/blogger-image-1225543699.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjulMtgGmgADLH2KpT6sIBAOh2x0PSNiiTjkzvAImVaw-2n3fwwONAXDY-hRGOtGd51x7O30y5OCGRI6frTXQLPTpSZ93TQeZWetINBVRQu8MwGwFpHf6ucFbc8qGHabkdLjcaskHJd4Ek/s640/blogger-image-1225543699.jpg"></a></div><i>Chop the cauliflower into small chunks, stems and all.</i></div><div><br></div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-iPJXboxu5H7amwqY9IXTbgAe8POeNZcYZtSr825MzZuQfPrf_SqZBu0nL5IO2v8ohPHpWyahXbReay09VGSUVkGY_5m8K_WkWH6kOIKo2CkJtmiNOBi-uSIILFos9SoSB1mnchQNmO8/s640/blogger-image--213805614.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-iPJXboxu5H7amwqY9IXTbgAe8POeNZcYZtSr825MzZuQfPrf_SqZBu0nL5IO2v8ohPHpWyahXbReay09VGSUVkGY_5m8K_WkWH6kOIKo2CkJtmiNOBi-uSIILFos9SoSB1mnchQNmO8/s640/blogger-image--213805614.jpg"></a></div><i>You should get about 8 cups of chopped cauliflower.</i></div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq08W2oPDwb62oFFTLr7YE-lHuD9TpM8qz7heDzkBi2UB4L2r7e0144mT_JpcWdHf5IrAJifdZekGkcWC9HsRrB7kUsne5iDiUtZfYkfl8LPUkEgfMZp-nbYEHMAnWGCy9Umautp39ck4/s640/blogger-image--1914790151.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq08W2oPDwb62oFFTLr7YE-lHuD9TpM8qz7heDzkBi2UB4L2r7e0144mT_JpcWdHf5IrAJifdZekGkcWC9HsRrB7kUsne5iDiUtZfYkfl8LPUkEgfMZp-nbYEHMAnWGCy9Umautp39ck4/s640/blogger-image--1914790151.jpg"></a></div><i>After microwaving, let the cauliflower steam for thirty minutes. The plastic wrap will shrink down to create a cool tight seal!</i></div><div><br></div><div>Pre heat oven to 350 F.</div><div><br></div><div>Empty the cauliflower into a clean cloth dish towel ( it will still be pretty hot) and carefully squeeze out as much liquid as possible.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid0xN5XoKgxfo4xKcbNjlirDSisE01299qc62K9J1RD4B8HYzvRq_20-BFDMnJN078VANW7EOe5ZmViprduFagiC-kP0ObpjowvciB_u1IHcgxIVGSvUstFwM7ZB_Lr8xvbj4hLDWYHFk/s640/blogger-image-1161814471.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid0xN5XoKgxfo4xKcbNjlirDSisE01299qc62K9J1RD4B8HYzvRq_20-BFDMnJN078VANW7EOe5ZmViprduFagiC-kP0ObpjowvciB_u1IHcgxIVGSvUstFwM7ZB_Lr8xvbj4hLDWYHFk/s640/blogger-image-1161814471.jpg"></a></div></div><div>After thirty minutes dump the cauliflower on a clean dish towel.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSOTcG5LJkgdmBno_hW_OjH_7VuREyDgRZFYN_kICf0_9vd8Qw_u1Btqye9uDkgMgF2n1-xuG2_HzkA_rJY0mdHDo7AyiM4zFM2oTg9c_CnmL6trPVuLQUo0q5s6dbgTmQdjlyH_GqxpE/s640/blogger-image--841256395.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSOTcG5LJkgdmBno_hW_OjH_7VuREyDgRZFYN_kICf0_9vd8Qw_u1Btqye9uDkgMgF2n1-xuG2_HzkA_rJY0mdHDo7AyiM4zFM2oTg9c_CnmL6trPVuLQUo0q5s6dbgTmQdjlyH_GqxpE/s640/blogger-image--841256395.jpg"></a></div>Twist the towel tightly over the sink to remove as much water as possible.</div><div><br></div><div>In another large bowl combine ricotta, sour cream, cream, egg, spices. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh33Ra1eI2GHAEVNto4XnXlyXxDLPENbkhbonEDKhYfI_IRThxOJLwoBK1vVEdqYGZV_PXtxie-j1-KjzmmaC_uQujX1ZGuDDMA8oK81IqpOHuEepqX39QlT2ufWMyLlcVp-Ou2TZ5A3uk/s640/blogger-image-414181355.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh33Ra1eI2GHAEVNto4XnXlyXxDLPENbkhbonEDKhYfI_IRThxOJLwoBK1vVEdqYGZV_PXtxie-j1-KjzmmaC_uQujX1ZGuDDMA8oK81IqpOHuEepqX39QlT2ufWMyLlcVp-Ou2TZ5A3uk/s640/blogger-image-414181355.jpg"></a></div></div><div><br></div><div>Add all the cheeses and mix to combine. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0vhp5_hcJRUV6-CJklR_WDQQ2qpcd7tiB8uPYVuWEAF3ygP72cscXvHg9FOGSMqublq8T9dYRzpjewWjgsrXxdVC1PxrU1LEVp6wkRU9GFSApHE4FPh848nYdME8GKoy1jXzWdUaO2Pg/s640/blogger-image-1448711606.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0vhp5_hcJRUV6-CJklR_WDQQ2qpcd7tiB8uPYVuWEAF3ygP72cscXvHg9FOGSMqublq8T9dYRzpjewWjgsrXxdVC1PxrU1LEVp6wkRU9GFSApHE4FPh848nYdME8GKoy1jXzWdUaO2Pg/s640/blogger-image-1448711606.jpg"></a></div><br></div><div><br></div><div> Finally, add the squeezed cauliflower and fold until well blended. Place in a 8x11 glass baking pan ( no need to grease).</div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivJ-owp6PUQXVipufCVahX7Xz3m9KwNRcN-Vdko0yg7Z17EW4XynklNOtBytscZSJxfpH2fPOB50GxPcYNAdmwCCX4qMQH0-_5obX5ziZBJp-Z6E_tK2vvtYpGICUfrBqBo5-KlHiRrAE/s640/blogger-image--986458814.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivJ-owp6PUQXVipufCVahX7Xz3m9KwNRcN-Vdko0yg7Z17EW4XynklNOtBytscZSJxfpH2fPOB50GxPcYNAdmwCCX4qMQH0-_5obX5ziZBJp-Z6E_tK2vvtYpGICUfrBqBo5-KlHiRrAE/s640/blogger-image--986458814.jpg"></a></div><br></div><div><br></div><div>Top with reserved cheese, crumbled bacon and pork rinds. </div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrWYmkeyCaLQBvcBPsK3HQmb0HwLjUXwtx7xLrveJJeB8wRKLGo2nbqYw6p3xW0bVw9YiRkSCi8CE19zl44XjIm1iNUmlz8SYk2AoOOq8rMahVTTCBA9P8u-PaWxMXU9bu-HcmlZsd8qs/s640/blogger-image-1401411653.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrWYmkeyCaLQBvcBPsK3HQmb0HwLjUXwtx7xLrveJJeB8wRKLGo2nbqYw6p3xW0bVw9YiRkSCi8CE19zl44XjIm1iNUmlz8SYk2AoOOq8rMahVTTCBA9P8u-PaWxMXU9bu-HcmlZsd8qs/s640/blogger-image-1401411653.jpg"></a></div></div></div><br></div><div><br></div><div>Bake 45 minutes until bubbly and golden. Allow to rest for 15 minutes before serving.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikL0YExs5XopFVYjU0GIRQIgUDwc8F3DSfnZlDUuO-3KjXtPn9AszwJ0v-SMUdjm8QXACvH7VAHvUnnvubd5e_frxvlvFMcvGz515d0OjBRZRFA9fK-e-L27ckMJFrr7kd0U1_ofTp7R0/s640/blogger-image--543652370.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikL0YExs5XopFVYjU0GIRQIgUDwc8F3DSfnZlDUuO-3KjXtPn9AszwJ0v-SMUdjm8QXACvH7VAHvUnnvubd5e_frxvlvFMcvGz515d0OjBRZRFA9fK-e-L27ckMJFrr7kd0U1_ofTp7R0/s640/blogger-image--543652370.jpg"></a></div><br></div><div><br></div><div><br></div><div><br></div>Mama Ozzyhttp://www.blogger.com/profile/01080290107842167700noreply@blogger.com1tag:blogger.com,1999:blog-5650585594728118196.post-43380841171607590812014-03-16T11:57:00.000-04:002014-03-16T11:57:32.849-04:00Home-Made Corned Beef and Pastrami<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVDLsIC64_JMfjW390hkWdEi3fYFr3LJSqGOUs4_-glsW3nMqXT3yh-vUqxVoAqSw7cyDnhr1KjIQCw8BhT4vWgAwN70JrMy6aTr-1PYnt3DyATYiOm5vKf4oHI8cG2AoCLjsFnOeJm3U/s1600/beef+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVDLsIC64_JMfjW390hkWdEi3fYFr3LJSqGOUs4_-glsW3nMqXT3yh-vUqxVoAqSw7cyDnhr1KjIQCw8BhT4vWgAwN70JrMy6aTr-1PYnt3DyATYiOm5vKf4oHI8cG2AoCLjsFnOeJm3U/s1600/beef+7.jpg" height="400" width="373" /></a></div>
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Happy St. Patricks Day!<br />
I think we all know by now that there is absolutely nothing Irish about corned beef. Corned beef is much more Jewish/German than anything else, but since we all seem to love it this time of year, I thought it might be time to post how easy it is to make your own corned beef. I use Alton Brown's excellent recipe as a guide for mine.<br />
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First things first. The word "<i>corned</i>" actually means to be cured in a salty brine. It is an ancient method of preserving meat for long periods of time. Making your own corned beef requires at least a two week time investment, but the actual work can be completed in under an hour. You must use <a href="http://www.williams-sonoma.com/products/2628436/?catalogId=25&sku=2628436&bnrid=3120901&cm_ven=Google_PLA&cm_cat=Food&cm_pla=Salts_&_Seasonings&cm_ite=Williams-Sonoma_Curing_Salt&srccode=cii_17588969&cpncode=35-182771585-2">Pink Salt or Prague Powder</a> in the curing process or you risk contamination of the meat and you will never achieve that glorious red color of the final product.<br />
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And since we are making the commitment to brining our own beef, we might as well go the extra step and make pastrami. Pastrami is nothing more than smoked corned beef.<br />
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So on this St. Patrick's Day I present to you two decidedly non Irish foods: Corned Beef and Pastrami. Either of them makes for an unforgettable Reuben sandwich. Na Zdravi!<br />
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<b>Corned Beef </b><br />
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1, 5-6 lb beef brisket, cut in half<br />
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<u>For the Brine:</u><br />
1 cup kosher salt<br />
1/2 cup brown sugar<br />
2 Tbsp <a href="http://www.williams-sonoma.com/products/2628436/?catalogId=25&sku=2628436&bnrid=3120901&cm_ven=Google_PLA&cm_cat=Food&cm_pla=Salts_&_Seasonings&cm_ite=Williams-Sonoma_Curing_Salt&srccode=cii_17588969&cpncode=35-182771585-2">pink salt</a> (also known as Prague Powder or Salt Peter)<br />
2 cinnamon sticks broken in to large pieces<br />
1 tsp mustard seed<br />
8 whole cloves<br />
1 tsp ground allspice<br />
12 <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeysjuniperberries.html">juniper berries</a><br />
2 bay leaves, crumbled<br />
1/2 tsp ground dried ginger<br />
2 quarts water<br />
2 lbs ice cubes<br />
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In a large pot combine salt, sugar, spices. Add 2 quarts water and bring to a boil. Remove from heat. Add 2 lbs ice cubes and stir until brine is cooled and ice is melted.<br />
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<i><span style="font-size: x-small;">Brine ingredients</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigN2_GoPSp4Nf_ryeuJnuX6gpwmqKD0TbmeWPahZgVvThHDGdPz9SF46eaFZsRlvV52m3R6j3wOYDcaX5GflTCPBcQ73eCgh7iLzZVa6qGNJYC37ETW6x6YeEmrwfG4fpo4ko-npJSaUU/s1600/beef+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigN2_GoPSp4Nf_ryeuJnuX6gpwmqKD0TbmeWPahZgVvThHDGdPz9SF46eaFZsRlvV52m3R6j3wOYDcaX5GflTCPBcQ73eCgh7iLzZVa6qGNJYC37ETW6x6YeEmrwfG4fpo4ko-npJSaUU/s1600/beef+5.jpg" height="239" width="320" /></a></div>
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<i><span style="font-size: x-small;">A kitchen scale helps weight the ice cubes</span></i></div>
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Place each half of the beef brisket in a large, seal-able plastic bag. Evenly distribute the brine and spices between the two bags. Remove all air and seal the bags. Refrigerate at least 14 days, rotating bags occasionally, before cooking.<br />
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<i><span style="font-size: x-small;">Let this guy hang out in the refrigerator for at least 2 weeks</span></i></div>
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<u>To cook Corned Beef:</u><br />
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3 quarts water<br />
1 tsp kosher salt<br />
1 Tbsp cracked black pepper<br />
1 tsp ground allspice<br />
2 bay leaves<br />
1 cup chopped carrots<br />
1 cup chopped onion<br />
1 cup chopped celery<br />
<i>optional</i> 1 cabbage (I prefer Savoy cabbage) , cored and chopped<br />
<i>optional </i> 1 lb. small new potatoes<br />
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Remove corned beef from brine and rinse briefly to remove any seasoning clinging to the beef. Place beef in a large heavy metal pot and cover with 3 quarts of water. Add salt, pepper, allspice, bay leaves, carrots, onion and celery. Bring to a boil, then reduce heat to medium low and cover with a lid. Simmer for 3 hours.<br />
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Add Cabbage and potatoes (if using) and cook over medium heat, until cabbage and potatoes are tender (about 30-45 minutes).<br />
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Remove Beef from pot and place on cutting board. Cut into slices across the grain. Serve with cabbage and other cooked vegetables and broth.<br />
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<i><span style="font-size: x-small;">Boiled corned beef, ready for slicing</span></i></div>
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<i><span style="font-size: x-small;">A grilled Reuben sandwich and the cabbage </span></i></div>
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<i><span style="font-size: x-small;">and potatoes makes for a hearty delicious meal</span></i></div>
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<u>Pastrami:</u><br />
<br />
2- 3 Tbsp cracked black pepper<br />
Apple wood chips<br />
<br />
Remove Corned Beef from brine and rinse briefly to remove any seasoning clinging to the beef. Gently pat beef dry with paper toweling, then place on a baking sheet and coat with black pepper. pressing into all sides of the beef.<br />
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<i><span style="font-size: x-small;">Crusted with cracked black pepper and ready to be smoked</span></i></div>
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Prepare charcoal smoker. Smoke for 6 hours over apple wood chips until black.<br />
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Remove meat from smoker and place in a 9x13 glass baking pan. add 1 cup water, cover tightly with foil and bake for an additional 6 hours at 200 F. Cool completely before slicing.<br />
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O.M.G.</div>
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<br />Mama Ozzyhttp://www.blogger.com/profile/01080290107842167700noreply@blogger.com0tag:blogger.com,1999:blog-5650585594728118196.post-61596936000329879352013-11-10T14:16:00.003-05:002013-11-10T14:19:12.908-05:00Mushroom Paprikás (Paprikash)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9h-s0cx5C6IQeJrdlK5jo48WgG6igCJ6dIG1NvJhGoyIUiixkQv8ODB-ZDCeqPu9lghO9xtdVZjc3lWjf4jTuJdi7gqtoCzQSb73t5h4TESupZWAZGET3-QwdGwZByqe2cyWms73AdJ8/s1600/mushroom+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9h-s0cx5C6IQeJrdlK5jo48WgG6igCJ6dIG1NvJhGoyIUiixkQv8ODB-ZDCeqPu9lghO9xtdVZjc3lWjf4jTuJdi7gqtoCzQSb73t5h4TESupZWAZGET3-QwdGwZByqe2cyWms73AdJ8/s400/mushroom+5.jpg" width="400" /></a></div>
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<span style="font-family: inherit;">Well hello! Long time no see!</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">It has been a long time since I posted any recipes, and I do have a good reason for it. I was ill in May and upon recovering, I was promoted to department head of Arts and Sciences at my college, which was quite a change for me. I have been busier than a one-legged man in an ass-kicking contest! Now that things have calmed down a bit, I thought it might be time to pick up the pen and start blogging again. </span><br />
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<span style="font-family: inherit;">So... it is autumn and time when I crave hearty, simple and earthy foods like this dish. Hungarian Paprikás (pronounced paprikash) is usually made with chicken, but I much prefer this vegetarian version. I think the mushrooms have so much more flavor when slowly caramelized with onions, deglazed with brandy and are enrobed in a silky paprika sauce.</span><br />
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<span style="font-family: inherit;">As you might imagine from the name, paprikás is all about paprika. I like to use three kinds in this dish: Plain paprika is sweet and mildly peppery; smoked paprika is earthy and smoky; and hot paprika is spicy... really seriously spicy, so go easy with it, a little goes a long way.</span><br />
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<i><span style="font-size: x-small;">3 kinds of paprika, thyme and brandy... just part of what makes this dish amazing!</span></i></div>
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I like to finish the dish with a few drops of black truffle oil, which seems really fancy, expensive and exotic, but really is not that bad. A small bottle of white truffle oil will cost about $15.00, but since you only use about 3 drops in a dish (it is very very powerful) a small bottle lasts a very long time. Try it, you will be amazed what it adds to a dish!
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<i><span style="font-size: x-small;">This little beauty was a stocking-stuffer from Doug.</span></i></div>
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<i><span style="font-size: x-small;"> Excellent gift idea for the cooks on your list!</span></i></div>
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<i><span style="font-size: x-small;"><br /></span></i></div>
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<b>Mushroom Paprikás (Paprikash)</b><br />
<i>serves 6-8</i><br />
<br />
1 /2 cup butter (or olive oil)<br />
3 medium onions, diced<br />
1- 1.5 lb fresh mushrooms thickly sliced<br />
2 red bell peppers, seeded, diced<br />
2 cloves garlic minced<br />
1 Tbsp paprika<br />
1 tsp smoked paprika<br />
1 tsp hot paprika<br />
1 tsp dried thyme<br />
1 tsp salt<br />
1/2 tsp cracked black pepper<br />
1/4 cup brandy<br />
2 cups water<br />
1 cup sour cream<br />
2 - 3 drops black truffle oil (optional)<br />
<br />
1 lb wide egg noodles, prepared according to package directions<br />
1/4 cup minced parsley<br />
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In a large deep skillet melt butter (or olive oil) over medium high heat. once hot, Add onions and saute until translucent, about 15 minutes. <br />
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Add mushrooms and saute, until they have released their water and water has evaporated, about 20 minutes.<br />
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<i><span style="font-size: x-small;">You'll need a deep skillet to hold all the mushrooms until they cook down...</span></i></div>
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<i><span style="font-size: x-small;">Once the mushrooms have released their water and it has almost completely evaporated, </span></i></div>
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<i><span style="font-size: x-small;">the mushrooms will begin to caramelize...yum!</span></i></div>
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Add red bell peppers and garlic and cook until peppers are just tender.<br />
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Add all 3 paprikas, thyme, salt and pepper and cook 2 minutes. Add brandy, and carefully burn off alcohol with a lit match.<br />
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Add 2 cups water and let mixture cook over medium high heat until a thick, stew like sauce is created (about 20 minutes). Stir in sour cream and truffle oil. Adjust seasoning with salt and pepper. Serve immediately over buttered egg noodles with parsley.<br />
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<br />Mama Ozzyhttp://www.blogger.com/profile/01080290107842167700noreply@blogger.com2tag:blogger.com,1999:blog-5650585594728118196.post-84167274019938188472013-05-18T05:53:00.005-04:002013-05-18T05:57:56.687-04:00Strawberry Pavlova<div class="separator" style="clear: both; text-align: center;">
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This is what we served for dessert for Mother's Day. Light and airy, melt-in-your-mouth pavlova with organic strawberries in balsamic vinegar and honey. The perfect ending to any meal.<br />
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Pavlova was created in the 1920's by an Australian chef in honor of a visit by famed Russian ballerina Anna Pavlova. It is a meringue-based confection topped with freshly whipped cream and fresh fruit. The meringue is made with a small amount of vinegar which keeps the meringue soft like a marshmallow.<br />
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The combination of soft meringue fruit and cream is incredible. It is incredibly light and incredibly delicious. Best of all Pavlova has a very short shelf life and needs to be entirely consumed shortly after it is assembled or it will begin to disintegrate. I have never had a problem with asking my guests to help finish the Pavlova, they are always happy to oblige!<br />
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<b>Strawberry Pavlova</b><br />
<i>serves 8</i><br />
<br />
4 egg whites<br />
1 cup sugar<br />
2 Tsp corn starch<br />
1 tsp white vinegar<br />
1/2 tsp vanilla<br />
<br />
1 cup heavy cream<br />
3 Tbsp powdered sugar<br />
<br />
3 cups sliced fresh strawberries<br />
1 Tbsp balsamic vinegar<br />
1 Tbsp honey<br />
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Preheat oven to 175F.<br />
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In the bowl of a stand mixer whip the egg whites until frothy. With the mixer running, slowly add the sugar. Continue to whip until a very stiff and glossy meringue is formed.<br />
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Sift cornstarch over meringue and fold in until well mixed. Add vinegar and vanilla and fold until combined.<br />
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Trace an 8-inch circle on a piece of parchment paper on a baking sheet. Spread meringue into a disc on the parchment paper.<br />
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Bake for 2 hours, then turn off oven and let meringue set in oven for an additional hour.<br />
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Place meringue in an airtight container until ready to serve.<br />
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In a cold bowl combine heavy cream and powdered sugar and whip until fluffy and stiff. Spread cream over meringue.<br />
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In a separate bowl combine berries, vinegar and honey and toss to combine. Spoon berries over the cream. <br />
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Serve immediately.<br />
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<br />Mama Ozzyhttp://www.blogger.com/profile/01080290107842167700noreply@blogger.com0tag:blogger.com,1999:blog-5650585594728118196.post-90505908658548930512013-05-18T05:25:00.000-04:002013-05-18T05:25:18.152-04:00Lemon and Artichoke Arancini<div class="separator" style="clear: both; text-align: center;">
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This year for mother's day we decided to make a light menu featuring some mediterranean favorites. We served oven roasted red snapper with caponata on a bed of pancetta-flavored home-grown swiss chard , strawberry belinis and for an appetizer these beautiful little arancini.<br />
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I have to say that Italian food is probably my very favorite cuisine. It can be rustic and yet sophisticated, light, yet hearty and always loaded with flavor. This appetizer is the perfect example.<br />
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Arancini (<i>little oranges</i>) are balls of risotto that are stuffed with meat or cheese, rolled in bread crumbs and quickly fried. They are the perfect way to use up left over risotto, though I find more times than not I end up making risotto only for the purpose of making arancini. They are time-consuming to make and are truly a labor of love so I only make them about once a year for special occasions so I don't need to worry about the fact that they are deep fried! <br />
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You can make arancini with any kind of risotto you like, but I must admit this recipe is one of my all time favorites. A delicate and fragrant artichoke and lemon risotto stuffed with marinated mozarella cheese. The result is a crunchy ball of delicious risotto oozing with melted cheese. YUM. This is an indulgence so go ahead and enjoy in moderation!<br />
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<b>Lemon and Artichoke Arancini</b><br />
<i>makes 12</i><br />
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<u>For the Risotto:</u><br />
2 Tbsp olive oil<br />
1 cup arborio rice<br />
2 cloves garlic, minced<br />
1/2 cup dry white wine<br />
4 cups vegetable stock, brought to a simmer<br />
2 - 15 oz. cans artichoke hearts, chopped<br />
1/2 tsp salt<br />
1/4 tsp cracked black pepper<br />
3 Tbsp unsalted butter<br />
1/2 cup grated parmesan cheese<br />
finely grated zest of one large lemon<br />
<br />
In a large non-stick skillet heat olive oil over medium high heat. Add rice and toss over medium high heat to coat with oil until grains begin to turn opaque. Add garlic and wine and stir until liquid is almost completely absorbed. <br />
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Add simmering vergetable stock, a ladle at a time to the rice, stirring constantly until mixture is almost dry before adding more stock. Continue this process until all the stock is used and the rice is creamy and al dente.<br />
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Remove from heat.<br />
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Add artichokes, salt , pepper, butter, parmesan and lemon zest to rice and stir until mixed. Transfer to a storage container with a tight-fitting lid and cool completely. Can be prepared 2 days in advance and kept refrigerated.<br />
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<u>For the Arancini :</u><br />
12 small chunks of mozzarella cheese<br />
<br />
1 cup flour<br />
2 eggs, beaten<br />
2 - 3 cups panko bread crumbs<br />
<br />
Oil for deep frying<br />
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Scoop about 1/4 cup of cold risotto into the palm of your hand and flatten to a disc.<br />
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Place a piece of mozzarella cheese in the center of the rice and bring rice up around cheese, squeezing and rolling gently to encase cheese inside a ball of risotto.<br />
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Roll the ball in flour, then cover in beaten egg and lastly roll in panko bread crumbs. Keep in an airtight container until ready to fry (can be prepared 1 day ahead and kept refrigerated).<br />
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Preheat oil to 375 F. Fry arancini, a few at a time, until golden brown (about 4-5 minutes). Drain on paper towels. Serve hot.<br />
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<br />Mama Ozzyhttp://www.blogger.com/profile/01080290107842167700noreply@blogger.com0tag:blogger.com,1999:blog-5650585594728118196.post-74069368548904196162013-03-24T12:11:00.004-04:002013-03-24T12:11:58.557-04:00Easter Menu 2013What are you having for Easter this year? Today is Palm Sunday, so you only have a week to prepare! Mama Ozzy is making tried and true Easter favorites and I thought I would share a couple of them with you, perhaps as inspiration.<br />
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And as <i>quid pro quo</i>, please let me know if you make any of these recipes. Did you like them? Did you alter them? What cool things did you do in your kitchen? I love to hear from you!<br />
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<div style="text-align: center;">
<b>Easter Menu 2013</b></div>
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<div style="text-align: center;">
<a href="http://mamaozzystable.blogspot.com/2012/05/pineapple-mango-jalapeno-margaritas.html">Pineapple Mango Jalapeno Margaritas</a></div>
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<div style="text-align: center;">
Shrimp Cocktail</div>
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<div style="text-align: center;">
Spiral-sliced Honey Ham</div>
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<div style="text-align: center;">
<a href="http://mamaozzystable.blogspot.com/2011/04/potato-gratin.html">Potato Gratin</a></div>
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<div style="text-align: center;">
<a href="http://mamaozzystable.blogspot.com/2012/05/grilled-asparagus-with-lemon-garlic.html">Grilled Asparagus Spears with Lemon-Garlic Aioli</a></div>
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<div style="text-align: center;">
<a href="http://mamaozzystable.blogspot.com/2012/04/easter-meat-pie-pizza-rustica.html">Italian Easter Meat Pie (Pizza Rustica)</a></div>
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<div style="text-align: center;">
<a href="http://mamaozzystable.blogspot.com/2011/04/chocolate-chip-carrot-cake-cupcakes.html">Chocolate Chip Carrot Cake Cupcakes with White Chocolate Cream Cheese Icing</a></div>
Mama Ozzyhttp://www.blogger.com/profile/01080290107842167700noreply@blogger.com3tag:blogger.com,1999:blog-5650585594728118196.post-40531588173872177672013-03-17T14:42:00.001-04:002013-03-17T14:42:22.339-04:00Mama Ozzy's Colcannon<div class="separator" style="clear: both; text-align: center;">
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Today I am making Irish comfort food. And for me that means Colcannon.<br />
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Colcannon is very simple to make. It's basically mashed potatoes, sauteed cabbage and bacon. Stick to your ribs comfort food happy goodness.<br />
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<i><span style="font-size: x-small;">How can you go wrong when a dish starts out by doing this?!</span></i></div>
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<i><span style="font-size: x-small;">Beautiful blanched Savoy cabbage...</span></i></div>
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Have a bowl and be prepared to take a nap! Which is exactly what I am doing this afternoon while Doug is watching the Carolina Tarheels [hopefully] win the 2013 ACC tournament.<br />
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Happy St. Patty's y'all!<br />
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<b>Mama Ozzy's Colcannon</b><br />
8-10<br />
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2.5 lbs russet potatoes<br />
2.5 lbs Savoy cabbage, cored and cut into quarters<br />
1 lb bacon<br />
1 large onion, chopped<br />
4 green onions<br />
4 Tbsp butter<br />
1 cup milk, hot<br />
salt and pepper<br />
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Place unpeeled whole potatoes in a large pot and cover with water. Bring to a boil and cook until potatoes are tender when pierced with a knife (about 30 minutes). <br />
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Remove potatoes from water and add cabbage to boiling water. Bring to a boil and cook 3 minutes. Drain cabbage into a colander.<br />
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Fry bacon in a large skillet, and drain on paper towels, reserving bacon fat. <br />
<br />
Add onion to bacon fat and saute until translucent. Coarsely chop cabbage and add to skillet, cover and cook until cabbage is very tender. Season with salt and pepper.<br />
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<br />
Peel potatoes and run them through a ricer into a large bowl. Add butter and hot milk and mix until smooth, adding more milk if necessary. Season with salt and pepper.<br />
<br />
Fold cabbage and reserved crumbled bacon into potatoes until well mixed. Serve hot.<br />
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<br />Mama Ozzyhttp://www.blogger.com/profile/01080290107842167700noreply@blogger.com0tag:blogger.com,1999:blog-5650585594728118196.post-62004600361217990102013-03-17T14:21:00.002-04:002013-03-17T14:21:54.714-04:00Black Pepper,Rosemary and Walnut Soda Bread<div class="separator" style="clear: both; text-align: center;">
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<br />
Happy St. Patrick's Day. This morning I decided to throw together this quick soda bread for breakfast. A soda bread doesn't use yeast for leavening, so it is one of those things you can decide to make at the last minute. This savory bread is excellent slathered with butter and a good jam. It is also a great accompaniment for Colcannon or any hearty Irish fare.<br />
<br />
<b>Black Pepper,Rosemary and Walnut Soda Bread</b><br />
<i>makes two small loaves</i><br />
<br />
3 1/2 cups flour<br />
1/2 cup rolled oats<br />
2 tsp baking powder<br />
1 tsp baking soda<br />
1 tsp salt<br />
2 Tbsp sugar<br />
1 Tbsp chopped fresh rosemary<br />
1 cup walnuts, coarsely chopped<br />
1 tsp cracked black pepper<br />
1/4 cup melted butter<br />
1 3/4 cup milk<br />
1 Tbsp vinegar<br />
1 egg white beaten (for glaze)<br />
<br />
Pre heat oven to 375 F.<br />
<br />
In a large bowl combine all dry ingredients and mix well. In a small bowl combine melted butter, milk and vinegar. Add wet ingredients to dry ingredients and mix until just moistened. DO NOT OVER MIX.<br />
<br />
Turn sticky dough out onto lightly floured work surface, sprinkle with flour and knead 7 times. <br />
<br />
Divide dough into two round loaves, and place on a parchment lined baking sheet. Brush with beaten egg white. Slash top of loaves to make an "X".<br />
<br />
Bake 45 minutes.<br />
<br />Mama Ozzyhttp://www.blogger.com/profile/01080290107842167700noreply@blogger.com0tag:blogger.com,1999:blog-5650585594728118196.post-62721037847950739292013-03-16T09:48:00.005-04:002013-03-16T09:48:42.481-04:00Blarney Stones<div class="separator" style="clear: both; text-align: center;">
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<br />
When I was a little kid, my mother would always make these little cake/cookies for St. Patrick's day. I highly doubt that there is anything Irish about them, but for me they became forever associated with the holiday.<br />
<br />
These are not quite a cookie and not quite a cake. I think they are closest to a <i>petit four</i>. They are cubes of spongecake frosted with butter cream, then rolled in chopped salted peanuts. They are salty and sweet and crunchy and tender and unbelievably delicious and incredibly addictive. I don't care if they are Irish or not, they are one of my all time favorite childhood memories.<br />
<br />
The technique of making them is a bit unusual, but trust me, it results in a really delicious end result. Frosting the frozen cake cubes is a bit tedious, but if you can find a helper or two who is detail-oriented (like my partner Doug) then frosting them is a snap! While one person is frosting the squares, the other rolls them in chopped peanuts.<br />
<br />
I have no earthly idea how long these beauties keep before spoiling because they never last more than a few hours before they are completely devoured! I have heard they can be kept in an airtight container in the freezer for several weeks. Sounds true enough to me, I have no intention of finding out. <br />
<br />
<b>Blarney Stones</b><br />
<i>makes 2 dozen</i><br />
<br />
<u>Cake</u><br />
4 eggs<br />
2 cups granulated sugar<br />
1 cup boiling water<br />
2 cups flour<br />
1 tsp baking powder<br />
1/2 tsp cream of tartar<br />
1 tsp vanilla<br />
<br />
Pre heat oven to 350F.<br />
<br />
Line the bottom of a jelly roll pan (10 x 15) with parchment paper.<br />
<br />
Combine flour, baking powder and cream of tartar in a bowl and mix well.<br />
<br />
In the work bowl of a standing mixer combine eggs and sugar and beat with the whisk attachment until very light and fluffy, about 7 minutes.<br />
<br />
With mixer running, pour the boiling water into the eggs in a slow steady stream. <br />
<br />
Add half of the dry ingredients and slowly mix in. Add remaining dry ingredients and mix until a batter forms. Stir in vanilla.<br />
<br />
Pour batter into prepared jelly roll pan and bake for 20 minutes.<br />
<br />
Let cake cool completely before cutting into 24 squares. Place cakes in an airtight container and freeze for at least one hour (this makes frosting much easier).<br />
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<div style="text-align: center;">
<i><span style="font-size: x-small;">Let the sheet cake cool before cutting into squares and freezing</span></i></div>
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<u>Icing</u><br />
1 cup (2 sticks) unsalted butter room temperature<br />
2 2/3 cup powdered sugar<br />
6 tablespoons milk<br />
1/2 tsp vinegar<br />
1 tsp vanilla extract<br />
24 oz salted peanuts, finely chopped<br />
<br />
Combine butter and powdered sugar in the work bowl of a standing mixer and cream until well blended. Add milk, vinegar and vanilla and cream until a light and smooth icing is formed.<br />
<br />
place chopped peanuts in a shallow plate or pie pan.<br />
<br />
Frost all sides of each square (except the bottom) with a thin coat of icing. Gently roll frosted squares in peanuts and place on a rack to allow icing to set for 30 minutes.<br />
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<br />Mama Ozzyhttp://www.blogger.com/profile/01080290107842167700noreply@blogger.com2tag:blogger.com,1999:blog-5650585594728118196.post-1014504616480714642013-03-16T09:14:00.001-04:002013-03-16T09:30:34.960-04:00Beef, Carrots and Pearl Onions in Guinness Stout with Horseradish Dumplings<div class="separator" style="clear: both; text-align: center;">
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<span id="goog_1314129785"></span><span id="goog_1314129786"></span><br />
<br />
It is St. Patricks day and I was looking to make something using Irish stout when I stumbled across a recipe from British food writer Diana Henry in one of my cookbooks for a beef stew with Guinness. Perfect! I made a few modifications to suit my personal taste and hurried into the kitchen.<br />
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The result is a rich, deep and chocolatey beef stew perfect for a cool spring evening. I particularly love the spicy horseradish dumplings which are the perfect replacement for potatoes in this dish.<br />
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I served this with buttered savoy cabbage for a wonderfully different Irish meal!<br />
<br />
Beef, Carrots and Pearl Onions in Guinness Stout with Horseradish Dumplings<br />
Serves 8<br />
<br />
3 Tbsp vegetable oil<br />
3lbs beef stew meat cut into 1-inch cubes<br />
1 lb baby carrots<br />
12 oz. frozen pearl onions<br />
1/4 cup dried barley<br />
2 cups Guinness stout<br />
3 cups water<br />
1 1/2 tsp salt<br />
1/2 tsp black pepper<br />
2 Tbsp sugar<br />
<br />
Preheat oven to 325 F<br />
<br />
In a large heavy oven-proof pan with a tight-fitting lid, heat the oil over high heat. Add the beef, 1 lb at a time and brown well. Remove beef to a bowl between batches.<br />
<br />
Add carrots and onions to pan and cook until lightly charred, about 5 minutes. Add barley, stout, water, salt, pepper and sugar and stir until mixed. Return beef to pan and bring just to a boil. <br />
<br />
Cover pan with lid and transfer to oven. Bake 2 hours. If your lid to your baking dish is not heavy and tight fitting, check after one hour to see if you need to add a little water to prevent the stew from drying out.<br />
<br />
Drop dumplings into stew and bake, covered for 20 minutes, then remove lid and bake for an additional 10 minutes. Remove from oven and gently stir to mix dumplings into stew.<br />
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Serve hot with buttered savoy cabbage.<br />
<br />
<u>Horseradish Dumplings</u><br />
1 small onion, finely diced<br />
1 Tbsp butter<br />
1/4 cup minced parsley<br />
1 3/4 cups dried breadcrumbs<br />
1 egg<br />
3 Tbsp creamed horseradish<br />
<br />
Saute the onion in butter until tender. In a bowl combine onion and remaining ingredients and mix until well mixed. Form into walnut sized balls.Mama Ozzyhttp://www.blogger.com/profile/01080290107842167700noreply@blogger.com0tag:blogger.com,1999:blog-5650585594728118196.post-78345568091287143052013-03-11T16:19:00.005-04:002013-03-11T16:19:45.906-04:00Late Winter Birthday Lunch MenuWe recently celebrated my dear Heidi's birthday with a lunch of family and close friends. Heidi gave me free reign to create a menu for her lunch with her only request being "I don't want food that bites me back!" (meaning nothing too spicy!).<br />
<br />
So knowing that Heidi adores potatoes, mushrooms, seafood, asparagus and all berries we created a menu inspired by the fusion of French, Asian and Pacific North West American cuisine.<br />
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The result was fantastic with no one cuisine overpowering the other and a truly delightful afternoon of food, fun and frivolity!<br />
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Happy Birthday Heidi!<br />
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<div style="text-align: center;">
<b><span style="font-size: large;">Late Winter Birthday Lunch for 7</span></b></div>
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<b>Signature Cocktail: <a href="http://mamaozzystable.blogspot.com/2013/03/blackberry-sake-tini.html">Black Berry Sake-tini</a></b><br />
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<b><a href="http://mamaozzystable.blogspot.com/2013/03/roasted-parsnip-vichyssoise-with-mirin.html">Appetizer: Roasted Parsnip Vichyssoise with Mirin-Glazed Shiitake Mushrooms and a Savory Parmesan Hazelnut Lace Cookie</a></b><br />
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<b><a href="http://mamaozzystable.blogspot.com/2013/03/miso-glazed-scallops-with-asparagus.html">Entree: Miso-Glazed Scallops with Asparagus Salad and Sesame-Ginger-Miso Dressing</a></b><br />
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<b>Dessert: <a href="http://mamaozzystable.blogspot.com/2013/03/lemon-and-chai-spice-financiers.html">Lemon and Chai Spice Financiers</a> with <a href="http://mamaozzystable.blogspot.com/2013/03/raspberry-merlot-sorbet.html">Raspberry Merlot Sorbet</a></b><br />
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<br />Mama Ozzyhttp://www.blogger.com/profile/01080290107842167700noreply@blogger.com0tag:blogger.com,1999:blog-5650585594728118196.post-59407811558089534782013-03-11T16:06:00.001-04:002013-03-11T16:30:29.178-04:00Blackberry Sake-Tini<div class="separator" style="clear: both; text-align: center;">
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<br />
For Heidi's birthday we created a menu inspired by the flavors of the Pacific Northwest, Asia and France. Naturally we had to have a fabulous cocktail that reflected the flavors of these three regions, and so the blackberry sake-tini was born,<br />
<br />
These babies are delicious but be warned, they pack a punch!<br />
<br />
<b>Blackberry Sake-Tini</b><br />
<br />
1 cup blackberries<br />
1/4 cup sugar<br />
<br />
1 part sake<br />
1 part Chambord<br />
2 Parts Absolut Grapvine Vodka (white grape, dragonfruit, papaya)<br />
1 part fresh lime juice<br />
<br />
Zest of two limes<br />
1/2 cup sugar<br />
<br />
Combine blackberries in a bowl with the sugar and microwave on high for 45 seconds until the blackberries begin to sweat. Gently mix to create a syrup.<br />
<br />
In a small food processor combine lime zest and sugar. Process until sugar is a pale green color.<br />
<br />
Moisten the side of a martini glass with a wedge of lime. Dip the glass edge onto a plate containing the lime sugar.<br />
<br />
Place a macerated blackberry in the bottom of the glass and add 1 Tbsp of the blackberry juice.<br />
<br />
Combine sake, chambord, vodka and lime juice over ice in a cocktail shaker. Shake until chilled. Strain into prepared glass. Mama Ozzyhttp://www.blogger.com/profile/01080290107842167700noreply@blogger.com0tag:blogger.com,1999:blog-5650585594728118196.post-27534917984079268892013-03-11T16:05:00.001-04:002013-03-11T16:05:07.146-04:00Roasted Parsnip Vichyssoise with Mirin Glazed Shiitake Mushrooms and Savory Parmesan Hazelnut Lace Cookies<div class="separator" style="clear: both; text-align: center;">
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It's early spring and yesterday was the first nice day we have had in a very long time. The sun was shining and the temperatures crept into the low 60's. Perfect weather for an outdoor luncheon for Heidi's birthday!<br />
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This time of year can be tricky when trying to choose seasonal food. It's a little early for much of the spring produce that will explode onto the grocery stands in about a month, and there is still a bit of winter chill in the air. So I was thinking about making a dish that straddles that winter/spring line and thought Vichyssoise!<br />
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Vichyssoise (<i>vee- shee- swahz</i>) is the classic leek and potato soup, often served chilled, but it is also very good served warm. But here is the sad thing about this delicious soup. It is made with leeks. Now I love leeks, but they don't like me. They give me, ...well, there is no polite way to say this, they give me gas.<br />
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So since I was playing around with the idea of French-Pacific-Northwest- Asian fusion I made up this version of vichyssoise without leeks. I substituted half the potatoes with Parsnip, substituted the leeks with garlic, and roasted all the vegetables in the oven to bring out their natural sweetness. The result is fantastic. The earthy flavors of the soup paired wonderfully with the shiitake mushrooms which were quickly sauteed in butter and deglazed with sweet mirin rice wine. And the crispy thin savory lace cookie was fantastic!<br />
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Best of all this soup was really quick and easy to prepare!<br />
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<b>Roasted Parsnip Vichyssoise with Mirin Glazed Shiitake Mushrooms and Savory Parmesan Hazelnut Lace Cookies</b><br />
serves 8<br />
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<u><i>For the Soup</i></u><br />
14 oz parsnip, peeled and cut into chunks<br />
14 oz yukon gold potatoes, peeled and cut into chunks<br />
5 large cloves of garlic. peeled<br />
1 tsp dried thyme<br />
1 tsp sea salt<br />
1 Tbsp olive oil<br />
1 Tbsp honey<br />
4 cups chicken (or vegetable) stock<br />
1 cup heavy cream<br />
salt and pepper<br />
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Preheat oven to 350 F.<br />
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Place the parsnip, potato and garlic cloves in a medium glass baking pan, season with thyme and sea salt. Toss with olive oil and honey and bake for one hour.<br />
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Place hot roasted vegetables in a large pot and add chicken (or vegetable ) stock and bring to a simmer. Simmer for 30 minutes to soften vegetables.<br />
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Puree stock and vegetables with an immersion blender. Add cream and stir until well mixed. Adjust seasoning with salt and pepper.<br />
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Serve hot or cold garnished with a spoonful of Mirin-glazed Shiitake mushrooms.<br />
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<u><i>For the Mirin-glazed Shiitake mushrooms</i></u><br />
3 Tbsp unsalted butter<br />
12 oz. shiitake mushrooms, stems removed caps sliced thinly<br />
1/8 tsp salt<br />
3 Tbsp Mirin (Japanese sweetened rice wine)<br />
2-3 drops black truffle oil (optional)<br />
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Melt butter in a skillet. Add mushrooms and saute over medium heat until caramelized (about 20 minutes). Add salt and Mirin and cook until liquid is reduced to a glaze (about 3 minutes). Add truffle oil and toss to mix.<br />
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<i><u>For the savory parmesan hazelnut lace cookies</u></i><br />
1 1/4 cups coarsely grated parmesan cheese<br />
1/2 cup hazelnuts, coarsely chopped<br />
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Preheat oven to 350 F.<br />
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Combine cheese and hazelnuts in a large bowl and toss to combine well. Line a baking sheet with parchment paper. Sprinkle about 1 1/2 Tbsp of the cheese nut mixture into 3-inch cookies. Bake until cheese is melted and golden, about 5 minutes. Cool on wire racks.<br />
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<i>These savory cookiescan be made ahead of time and stored in an airtight container. Then just reheat on parchment at 350 for about 2 minutes to re-crisp.</i>Mama Ozzyhttp://www.blogger.com/profile/01080290107842167700noreply@blogger.com0tag:blogger.com,1999:blog-5650585594728118196.post-31293186927984808152013-03-11T16:04:00.001-04:002013-03-11T16:30:44.742-04:00Miso-Glazed Scallops with Asparagus Salad and Sesame-Ginger-Miso Dressing<div class="separator" style="clear: both; text-align: center;">
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This is the perfect entree salad. It is substantial, yet light. It is both fresh and verdant but also earthy and loaded with umami flavor. The combination of scallops and asparagus is mingles beautifully with the japanese miso glaze. YUM.<br />
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Miso is a paste made from fermented rice and soybeans. It is then aged and comes in a variety of colors, the colors getting deeper with increasing age. I prefer red miso which is medium in it's intensity. You can find miso in the refrigerated section of any Asian grocery.<br />
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When making this dish, prepare the dressing and toss with baby greens, then grill the asparagus before the scallops. The scallops will only take a few miutes.<br />
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<b>Miso-Glazed Scallops with Asparagus Salad and Sesame-Ginger-Miso Dressing</b><br />
<i>serves 8</i><br />
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<i><u>For the Scallops</u></i><br />
2 lbs sea scallops<br />
1/3 cup sake<br />
1/3 cup mirin<br />
1/3 cup red miso paste<br />
1/4 cup brown sugar<br />
2 Tbsp soy sauce<br />
bamboo skewers soaked in cold water<br />
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Combine sake, mirin, miso, brown sugar and soy sauce in a bowl an whisk to combine. Place scallops in a large sealable plastic bag, add glaze and refrigerate for 3-4 hours.<br />
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Place two bamboo skewers side by side and slide about 5 or 6 scallops onto the skewers. Grill over high heat until the scallops are just opaque and beginning to caramelize. Serve hot with Asparagus salad.<br />
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<i><u>For the Asparagus Salad</u></i><br />
2 lbs Asparagus<br />
4 quarts water<br />
4 Tbsp salt<br />
4 cups ice<br />
1 Tbsp olive oil<br />
1 lb mixed baby greens<br />
1 cup toasted sliced almonds<br />
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Bring 4 quarts of water to a boil. Add salt and return to a boil. Add asparagus. and cook until the water just begins to boil again. Immediately drain the asparagus and plunge them into a large bowl of ice water.<br />
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When asparagus are cold, drain and toss with 1 Tbsp olive oil. Grill the asaparagus over high heat until they just begin to char. Place hot asparagus on a bed of baby greens tosses with sesame-ginger-miso dressing. Top with additional dressing and sprinkle with sliced almonds.<br />
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<i><u>Sesame Ginger Miso Dressing</u></i><br />
1/3 cup rice vinegar<br />
1/4 cup olive oil<br />
2 Tbsp sesame oil<br />
2 Tbsp honey<br />
1 Tbsp red miso paste<br />
1 Tbsp soy sauce<br />
2-inch piece of fresh ginger, cut into chunks<br />
1 large clove garlic.<br />
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Combine all ingredients in a food processor and process until smooth.Mama Ozzyhttp://www.blogger.com/profile/01080290107842167700noreply@blogger.com0tag:blogger.com,1999:blog-5650585594728118196.post-82500858239116007182013-03-11T16:03:00.001-04:002013-03-11T16:30:56.166-04:00Lemon and Chai Spice Financiers<div class="separator" style="clear: both; text-align: center;">
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Financiers. The term literally translates to "bankers". In this day and age the word "banker" may leave a bitter taste in your mouth, but these divine little cakes will not.<br />
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The Parisian bakery that first made these delicate little cakes was located in the financial district of Paris, and they are traditionally baked in a small rectangular loaf giving them the appearance of bars of gold (or so the story goes). They have been a staple of the French patisserie ever since.<br />
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Financiers are delicate almond cakes made with brown butter (<i>beurre noisette)</i> and almond flour. They are not too sweet and are a brilliant companion to any and all ice creams and sorbets. Here I have added lemon zest and chai spices to add to their incredible fragrance. They are very light, chewy on the interior and crunchy on the outside. Best of all the batter can (and should) be made ahead of time and kept refrigerated until right before serving. The financiers should be served warm from the oven and lightly dusted with powdered sugar.<br />
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I served these cakes as part of a Pacific-Northwest-French-Asian fusion menu and accompanied them with my <a href="http://mamaozzystable.blogspot.com/2013/03/raspberry-merlot-sorbet.html">raspberry-merlot sorbet</a>. YUM.<br />
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<b>Lemon and Chai Spice Financiers</b><br />
<i><u>makes 2 dozen small cakes</u></i><br />
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1 1/2 sticks unsalted butter (12 oz.)<br />
1/2 cup almonds<br />
1/2 cup pastry flour (I like White Lilly all purpose flour)<br />
1 1/4 cup powdered sugar<br />
1/2 tsp baking powder<br />
1 tsp ground cinnamon<br />
1/2 tsp ground ginger<br />
1/2 tsp ground cardamom<br />
1/4 tsp allspice<br />
1/4 tsp ground black pepper<br />
1/4 tsp salt<br />
grated zest of two lemons<br />
5 egg whites<br />
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In a small saucepan, melt the butter over medium heat. Continue to cook the butter until it foams and the milk solids precipitate to the bottom of the pan and the butter is lightly browned. Immediately remove from heat and strain the brown butter through cheesecloth into a small bowl. Allow to cool to room temperature.<br />
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In a food processor combine powdered sugar, flour, almonds, cinnamon, ginger, cardamom, allspice, pepper, salt, baking powder, and lemon zest. Process until almonds are very finely ground.<br />
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In a large clean bowl, whip the egg whites until soft peaks form. Fold in the dry ingredients 1/3 at a time, being careful not to deflate the batter. Add half of the brown butter and fold, then fold in the remaining butter, carefully folding until batter is well combined, but not deflated. Cover with plastic wrap and refrigerate until ready to use (this can be made one day ahead of time).<br />
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Preheat oven to 375 F.<br />
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Butter and flour a mini muffin pan. evenly distribute the chilled batter between cups. Bake 5-10 minutes until cakes are puffed and just set. Let cool 2 minutes before removing from pan. <br />
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Serve warm, dusted with powdered sugar and <a href="http://mamaozzystable.blogspot.com/2013/03/raspberry-merlot-sorbet.html">Raspberry-Merlot Sorbet</a>.<br />
<br />Mama Ozzyhttp://www.blogger.com/profile/01080290107842167700noreply@blogger.com0tag:blogger.com,1999:blog-5650585594728118196.post-44462966409339915572013-03-11T16:01:00.001-04:002013-03-11T16:01:48.611-04:00Raspberry-Merlot Sorbet<div class="separator" style="clear: both; text-align: center;">
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Raspberries have a natural affinity for red wine. There is just something synergistic about the combination. The raspberries bring their bright exuberance and sweetness, the red wine adds depth and mystery, the combination is incredible.<br />
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This sorbet is wonderful on its own, but also pairs incredibly well with any chocolate or lemon dessert. The red wine causes the sorbet to be soft even after it has been frozen for days, which makes it a dream for scooping, something I am always happy for when I am stealing a spoonful at 1:00am in my PJ's.<br />
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The formula for sorbet is incredibly simple. Equal parts fruit and simple syrup. Perfect every time. Magic!<br />
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<b>Raspberry-Merlot Sorbet</b><br />
<i>makes 4 cups</i><br />
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1 cup water<br />
1 cup sugar<br />
12 oz. frozen (or fresh) raspberries<br />
1/4 cup red wine (merlot, pinot noir or port)<br />
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In a medium sauce pan combine sugar and water. Heat over medium high heat stirring until sugar is dissolved. Add raspberries and wine. Puree with an immersion blender.<br />
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Pour mixture through a fine mesh sieve to remove the seeds. Chill mixture completely before freezing according to manufacturer directions of your ice cream maker. Allow sorbet to "ripen" in the freezer for at least 4 hours before serving.Mama Ozzyhttp://www.blogger.com/profile/01080290107842167700noreply@blogger.com0tag:blogger.com,1999:blog-5650585594728118196.post-67793874847487331242013-02-23T09:16:00.000-05:002013-02-23T09:16:10.674-05:00Mama Ozzy's Chicken 'n' Waffles with Jalapeno Cranberry Schmear<div class="separator" style="clear: both; text-align: center;">
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Earlier this week, my daughter Emma sent me a text message at 11:00pm that read: I am craving chicken and waffles. I had to laugh. Since Emma lives in southern Virginia and is a two hour drive away, there's not much I could do to remedy her craving, but I completely understood it. Chicken and Waffles is very crave-able, and even though it is a Southern tradition, it is still a little difficult to find restaurants who serve it.<br />
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I am not sure where the tradition began, some say in Georgia, others credit late night diners in Harlem. I do know this, while it may sound strange at first, the combination of fried chicken and waffles with syrup makes for some top drawer comfort food.<br />
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We are lucky here in Durham, NC because we have a restaurant dedicated to this comfort food, <a href="http://dameschickenwaffles.com/">Dames Chicken and Waffles.</a> There is almost always a line at Dames and for good reason. At Dames they serve something called a schmear with their waffles. A schmear is basically a compound butter flavored with jam or pralines. While it may sound fancy, it is incredibly easy to prepare. As the compound butter melts on your hot waffle it bathes everything with its flavor. YUM.<br />
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So anyway, since Emma is in town for a long weekend, I decided to whip up a batch of Chicken and Waffles complete with a homemade schmear. I like to serve the dish with some hot sauce on the side. The spicy acidity of the hot sauce is the perfect counter to the rich buttery sweet waffles.<br />
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<b>Mama Ozzy's Chicken 'n' Waffles with Jalapeno Cranberry Schmear</b><br />
<i>serves 6-8</i><br />
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Spread a hot waffle with a generous amount of the schmear, top with maple syrup and a piece of chicken. Serve with your favorite hot sauce.<br />
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<u>For the Chicken:</u><br />
1 lb boneless, skinless chicken thighs<br />
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2 quarts water<br />
1/4 cup salt<br />
1/4 cup molasses<br />
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1 1/2 cups flour<br />
1 Tbsp salt<br />
1 Tbsp cracked black pepper<br />
1 Tbsp dried Thyme<br />
1 Tbsp onion powder<br />
1 tsp paprika<br />
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Peanut oil for frying<br />
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In a large plastic container, combine the water, salt and molasses and stir until dissolved. Add the chicken, cover and refrigerate for at least 3 hours to overnight.<br />
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Preheat deep fryer to 375 F.<br />
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In a large bowl combine the remaining dry ingredients and whisk to combine. remove chicken from the brine and place directly in the seasoned flour, one piece at a time, turning to completely coat. Allow dredged chicken pieces to rest on wax paper for 15 minutes before frying (this helps form the coating).<br />
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Deep fry the chicken 3 pieces at a time until crisp and golden brown (about 5 minutes). Place on a paper towel-lined tray and keep warm in a 200F oven while you make the waffles.<br />
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<u>Waffles</u><br />
2 cups self rising flour<br />
2 Tbsp sugar<br />
2 eggs, separated<br />
1 1/2 cups milk<br />
6 Tbsp melted butter<br />
1/2 tsp vanilla extract<br />
<br />
In a small bowl, combine self rising flour and sugar. <br />
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In a separate bowl, whip the egg whites until they are just forming peaks, but still liquid. <br />
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In a third bowl combine egg yolks, milk, butter and vanilla and whisk to combine. Add flour mixture and whisk until smooth. Gently fold egg whites into batter.<br />
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Cook on a lightly greased waffle iron.<br />
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<u>Jalapeno Cranberry Schmear</u><br />
1 stick of butter, softened<br />
1/2 cup Jalapeno Cranberry Jelly<br />
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Combine everything in a food processor and process until smooth.<br />
A schmear can be made with any kind of jam you prefer. I happened to have <a href="http://mamaozzystable.blogspot.com/2012/11/jalapeno-cranberry-jelly.html">Mama Ozzy's Jalapeno Cranberry Jelly </a>on hand so I used that, but peach preserves, or strawberry jam would be equally delicious. Get creative!<br />
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<br />Mama Ozzyhttp://www.blogger.com/profile/01080290107842167700noreply@blogger.com0tag:blogger.com,1999:blog-5650585594728118196.post-63891179819239670342013-02-12T10:43:00.002-05:002013-02-12T10:43:50.429-05:00King Cake<br />
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Happy Fat Tuesday! Today marks the last day of the <em>Carnival </em>season (which begins on Twelfth Night [January 6th; epiphany]) and continues to the beginning of lent. In New Orleans the last day of Mardis Gras is traditionally celebrated with an obscenely rich pastry known as King Cake. Even if you aren't in New Orleans, you can still celebrate the season by making your own.<br />
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King Cake is more of a sweet yeast bread than a cake. In fact the yeast dough is really a rich brioche dough scented with citrus peel, nutmeg and cinnamon. King cakes are sometimes filled and sometimes not, depending on what you prefer. Fillings range from sweetened cream cheese to fruit pie filling to pralined pecans. The entire cake is traditionally glazed and decorated with sugar tinted in the traditional mardi gras colors: green (faith), gold (power) and purple (justice).<br />
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The recipe I have always used comes from renowned New Orleans chef Emeril Lagasse. I think it is probably the perfect King cake. It is moist and airy and buttery and is enrobed in a citrus glaze. I like to add a praline filling to my variation of Emeril's excellent cake.<br />
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I know in some circles it is absolute sacrilege to make brioche dough any other way but by hand, but I have always used my Kitchen Aid stand mixer fitted with the dough hook to perform the task with wonderful results. I'm such a renegade...<br />
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This makes a BIG cake. I usually prepare it the day before Fat Tuesday and bring it in to work to feed my grateful hungry colleagues because I think there is nothing like seeding a little positive karma into the work environment before we enter 40 days of self-deprivation and pennance!<br />
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<strong>King Cake</strong><br />
<br />
1/2 cup warm water<br />
2 packages dry yeast<br />
2 tsp sugar<br />
4-5 cups bread flour<br />
1/2 cup sugar<br />
2 tsp salt<br />
1 tsp ground nutmeg<br />
1 tsp grated orange zest<br />
1/2 cup warm milk<br />
5 egg yolks<br />
1/2 cup unsalted butter, room temperature and very soft
2 tsp ground cinnamon<br />
<br />
1 egg yolk mixed with 1 Tbsp water<br />
<br />
Praline filling (recipe follows)<br />
Citrus Glaze (recipe follows)<br />
green, gold and purple tinted sugar<br />
<br />
In the work bowl of a stand mixer dissolve 2 tsp sugar in 1/2 cup warm water. Sprinkle yeast over water and allow to proof for 10 minutes until foamy.<br />
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Add 3-4 cups flour, 1/2 cup sugar, nutmeg, salt, orange zest, milk and egg yolks to the bowl. Using the dough hook, mix everything together on low speed until a smooth and sticky dough is formed (about 7-8 minutes).<br />
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With the machine running, add the softened butter, 1 Tbsp at a time slowly and gently incorporating the butter into the dough. Do not increase the speed of the mixer as this will generate too much heat and will melt the butter. Melted butter = Disaster. Be patient.<br />
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Once the butter in incorporated you will have a smooth and extremely sticky dough that is lightly glossy. Sprinkle 1 cup additional flour onto a work surface and turn out the dough onto the surface. Knead dough by hand, incorporating the additional flour into the dough until it is much less sticky, and very smooth.<br />
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Place the doughinto a large, well-buttered bowl and cover with plastic wrap. Let dough rise for 2 hours until doubled in bulk.<br />
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Ounch down the dough and turn it out onto a lightly floured work surface. Gently roll the dough into a 16 x 20 inch rectangle. Sprinkle ground cinnamon over the dough and spread evenly with your hands.<br />
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Along one long side of the dough, about an inch from the edge, spoon the praline filling. Roll the dough up, jelly-roll style, encasing the praline filling.<br />
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On a baking sheet lined with parchment, from the dough into a large ring, gently pinching together the two ends. Cover with a dry kitchen towel and allow to rise for 1-2 hurs until doubled in bulk.<br />
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Preheat oven to 350F. <br />
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Combine egg yolk and water for egg glaze and brush onto dough. Bake for 30 minutes until a deep mahogany color. <br />
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<em><span style="font-size: x-small;">Brushed with egg glaze and ready for the oven...</span></em></div>
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<em><span style="font-size: x-small;">...and fresh from the oven... let this cool for one hour before glazing!</span></em></div>
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Using parchment paper, pull cake onto a wire rack and allow to cool for 1 hour before glazing and decorating.<br />
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<u>Praline Filling</u><br />
<br />
1 cup chopped pecans<br />
4 Tbsp butter, melted<br />
1/2 cup brown sugar<br />
1/4 tsp ground cinnamon<br />
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Combine everythng in a bowl and mix well.<br />
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<u>Glaze</u><br />
<br />
2 cups powdered sugar<br />
2 Tbsp lemon or lime juice<br />
2 Tbsp water<br />
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Combine everything in a medium sized bowl. Spread over cooled cake.Mama Ozzyhttp://www.blogger.com/profile/01080290107842167700noreply@blogger.com4tag:blogger.com,1999:blog-5650585594728118196.post-27256563991718942032013-02-10T12:48:00.000-05:002013-02-10T15:58:31.898-05:00Valentine's Day Menu 2013<div class="separator" style="clear: both; text-align: center;">
<a href="http://thisrecording.com/storage/Chagall-Love360x263.jpg?__SQUARESPACE_CACHEVERSION=1245606316616" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="http://thisrecording.com/storage/Chagall-Love360x263.jpg?__SQUARESPACE_CACHEVERSION=1245606316616" width="400" /></a></div>
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I can't believe the week ahead of us. Tuesday is Fat Tuesday, and Thursday is Valentine's Day! On top of all that both Doug and I have to work all week which leaves little time for cooking or going out for Valentine's Day.<br />
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This got me thinking that most people probably have to work all week and are wondering what to do for Valentine's Day? Making reservations is a nightmare since the restaurants will be crowded and the staff trying to hurry the diners along to make room for the next seating. Not romantic.<br />
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I find that the most romantic thing to do is to get into the kitchen and cook together with your sweetie. And if you are as busy as we are, a couple really great recipes that take very little time would really help.<br />
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So Mama Ozzy to the rescue with a relatively quick and luxurious northern Italian-inspired meal. We made this dinner on Friday night (poor Doug never gets to have Valentine's day on Feb 14th because I am testing recipes) and invited all the girls (Heidi, Emma, Rachel and Mary) over to celebrate with us. It came together very quickly and it was all fantastic.<br />
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I hope this light and delicious menu inspires you to cook up some love with your sweetie(s) this Valentine's Day!<br />
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Cocktail: Kir Royale (Asti Spumante with a splash of Creme de Cassis)<br />
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<a href="http://thepourpro.files.wordpress.com/2010/11/kir-royale.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://thepourpro.files.wordpress.com/2010/11/kir-royale.jpg" width="216" /></a></div>
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Appetizer: <a href="http://mamaozzystable.blogspot.com/2013/02/miniature-potato-and-taleggio-cheese.html">Miniature Potato and Taleggio Cheese Pizzas with Rosemary Garlic Oil</a><br />
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Entree: <a href="http://mamaozzystable.blogspot.com/2013/02/orecchiete-with-pistachios-asparagus.html">Orecchite with Pistachios, Asparagus and Prosciutto</a><br />
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Dessert: <a href="http://mamaozzystable.blogspot.com/2013/02/torta-gianduja-flourless-chocolate-cake.html">Torta Gianduja</a><br />
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<br />Mama Ozzyhttp://www.blogger.com/profile/01080290107842167700noreply@blogger.com0tag:blogger.com,1999:blog-5650585594728118196.post-21842202458868850022013-02-10T12:30:00.001-05:002019-05-13T13:33:09.404-04:00Torta Gianduja (Flourless Chocolate Cake with Hazelnuts and Orange Peel)<div class="separator" style="clear: both; text-align: center;">
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Every good meal needs a showstopper for dessert, and this is particularly true for valentine's day. That's where this cake fits the bill perfectly. And since there is no icing or filling required, it is a real time-saver.<br />
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Torta Gianduja (john-do-yah) is a classic Italian cake. It is light and airy, and moist and crunchy and fragrant with orange peel. This cake needs no icing besides a light dusting of powdered sugar. It can be served warm, room temperature or chilled with a dollop of lightly sweetened whipped cream and a good cup of coffee or espresso.<br />
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This cake takes about 2 hours to prepare, from start to finish, but can easily be made ahead of time if you are in a hurry.<br />
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<b>Torta Gianduja (Flourless Chocolate Cake with Hazelnuts and Orange Peel)</b><br />
<i>serves 8-10</i><br />
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1 1/2 cups hazelnuts (filberts)<br />
8 oz unsalted butter<br />
8 oz bittersweet chocolate, chopped<br />
finely grated zest of 1 orange<br />
3 Tbsp Frangelico<br />
5 eggs, separated<br />
1 cup sugar<br />
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powdered sugar<br />
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Preheat oven to 350 F.<br />
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Grease a 8-inch spring from pan and line the bottom with parchment or wax paper.<br />
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Place Hazelnuts in a pie pan and toast at 350 F for 20 minutes until toasted and fragrant. Cool. Place toasted hazelnuts, 1/2 cup at a time, between 2 sheets of paper toweling and gently rub between your hands to remove papery hulls. Grind Hazelnuts finely in a food processor.<br />
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In a large glass bowl, combine butter and chocolate, and microwave at 30 second increments stirring in between heating, until melted and smooth. Add orange zest and Frangelico to chocolate and stir until well-blended.<br />
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In a separate bowl, combine egg yolks and sugar and beat until very light and fluffy. Fold into chocolate mixture.<br />
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In yet another bowl, whip egg whites just until soft peaks form. Fold into chocolate mixture in thirds. fold in ground hazelnuts.<br />
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Pour into prepared cake pan and bake 40-50 minutes until top is crusted and a cake tester comes out with moist crumbs adhering to it.<br />
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Cool for one hour before removing from pan and placing on a serving platter. Dust with powdered sugar. Serve with lightly sweetened whipped cream.<br />
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<br />Mama Ozzyhttp://www.blogger.com/profile/01080290107842167700noreply@blogger.com0tag:blogger.com,1999:blog-5650585594728118196.post-15825947038396023582013-02-10T12:03:00.001-05:002013-02-10T15:54:07.980-05:00Orecchiete with Pistachios, Asparagus and Prosciutto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh29kPuxPo2YNY2INai7FRrgOXmCKBhT758X8Gd0GIWszUqJDQ1iLa6c9jJjUuGCfL_3q3T8jYbyxfabr4B0GW4gN3qjU8o6CVqf8PzY7ypCsPEUTEkoeCIEC3onmiuhv4TfRTYbqEx92I/s1600/asparagus+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh29kPuxPo2YNY2INai7FRrgOXmCKBhT758X8Gd0GIWszUqJDQ1iLa6c9jJjUuGCfL_3q3T8jYbyxfabr4B0GW4gN3qjU8o6CVqf8PzY7ypCsPEUTEkoeCIEC3onmiuhv4TfRTYbqEx92I/s400/asparagus+1.jpg" width="400" /></a></div>
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This dish is just plain delicious. It is simple yet sophisticated, rustic yet elegant, impressive, yet easy to make. The Pistachios add a wonderful sweet flavor and crunch to the dish and pair beautifully with the blanched asparagus. Finished with wisps of chopped prosciutto and a dusting of parmesan, this dish is a party in your mouth where all the fun people came! Best of all the cup-shaped orecchiete pasta (Or-eh-kyeh-tee; <i>little ears</i>) cradles all the pesto-like sauce in every bite.<br />
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<div>
If you can't find orecchiete, Farfalle (<i>butterflies</i>) would be a good substitute.</div>
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<div>
<b>Orecchiete with Pistachios, Asparagus and Prosciutto</b></div>
<div>
serves 6-8</div>
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<div>
1 lb Asparagus, woody ends trimmed</div>
<div>
1 lb dried orecchiete pasta</div>
<div>
1 1/2 cups shelled pistachios</div>
<div>
1/2 cup olive oil</div>
<div>
2 cloves garlic</div>
<div>
1 Tbsp fresh rosemary</div>
<div>
2 oz. thinly slices prosciutto, chopped<br />
4 scallions, choped</div>
<div>
1 cup reserved pasta cooking water</div>
<div>
salt and pepper</div>
<div>
grated parmesan cheese.</div>
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<div>
Bring a large pot of salted water to a boil.</div>
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<div>
Plunge the asparagus into the boiling water and cook just until the water begins to return to a boil. Immediately remove the asparagus and plunge into a bowl of ice water to stop the cooking process. Dry asparagus briefly on paper toweling and cut into 1-inch lengths.</div>
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<div>
Return water ro a boil, and add orecchiete pasta and cook according to package directions until <i>al dente</i>.</div>
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While pasta is cooking, chop Pistachios in a food processor. Transfer chopped nuts to a large serving bowl. </div>
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<div>
Combine Olive oil, garlic and rosemary in food processor and chop until emulsified and well-blended. Add to Pistachios in serving bowl.</div>
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When Pasta is finished cooking, drain (reserving one cup of the cooking water) and immediately add pasta to serving bowl with Pistachio "pesto". Toss to combine. Add Asparagus, prosciutto and chopped scallions and toss well. Adjust seasoning with salt and pepper. Add the reserved pasta cooking water to thin the dish and make a light sauce. Serve hot with grated parmesan cheese.</div>
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Mama Ozzyhttp://www.blogger.com/profile/01080290107842167700noreply@blogger.com0tag:blogger.com,1999:blog-5650585594728118196.post-83632357027718982452013-02-10T11:39:00.005-05:002013-02-10T11:39:53.566-05:00Miniature Potato and Taleggio Cheese Pizzas with Rosemary Garlic Oil<div class="separator" style="clear: both; text-align: center;">
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These miniature pizzas are one of my favorite go-to recipes when I want a fast but impressive appetizer. They literally come together in a matter of minutes and always seem much more impressive than they really are. In my book, that is called perfect.<br />
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I make them with a variety of toppings, but the crust is always the same. Flaky biscuits from a tube. Nobody can ever guess what the crust is, they just know it is delicious. This frees the cook up from hours of preparation making and dealing with a yeast dough and allows you to spend your effort exploring delicious pizza topping combinations.<br />
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I have noticed that right now Potato Pizza with Taleggio cheese is a very trendy offering at some of Durham's more hipster eateries and thought it would be the perfect thing to start off a valentine's day menu. Taleggio cheese is a soft, tangy and pungent, earthy flavored cow's milk cheese from northern Italy that is completely transformed in the oven. You can find it at Whole Foods or other higher-end grocery stores. It's earthiness pairs well with thinly slice potatoes and garlic and rosemary. It is the perfect light and comforting way to start off any great meal!<br />
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<b>Miniature Potato and Taleggio Cheese Pizzas with Rosemary Garlic Oil</b><br />
<i>makes 10</i><br />
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1 tube flaky biscuits in a tube<br />
1/4 cup olive oil<br />
1 clove garlic<br />
1 Tbsp fresh rosemary<br />
1/2 lb taleggio cheese, cut into 1/4 inch cubes<br />
1 large red potato sliced into 1/8-inch thick slices (a mandolin is perfect for this job)<br />
sea salt<br />
fresh cracked black pepper<br />
grated parmesan cheese<br />
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Preheat oven to 450 F.<br />
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In a small food processor, combine olive oil, garlic and rosemary and process until well-emulsified.<br />
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On a baking sheet, flatten each biscuit to a 4-inch round. Brush with rosemary garlic oil. Top with 6-7 cubes of taleggio. Then top with three, slightly overlapping slices of potato. Brush potatoes with rosemary garlic oil. Sprinkle with sea salt, black pepper and parmesan.<br />
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Bake 15 minutes until crust is golden and cheese is melted. Serve Hot.<br />
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<br />Mama Ozzyhttp://www.blogger.com/profile/01080290107842167700noreply@blogger.com0