tag:blogger.com,1999:blog-87362294611320383712024-03-13T06:55:39.292-04:00Bon App Y'all!Geoffrey Cohenhttp://www.blogger.com/profile/00537272850451567550noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-8736229461132038371.post-11653200293498274902010-06-01T23:06:00.000-04:002010-06-01T23:06:12.548-04:00Peach Crisp<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_wyuUVdRJ7Ws/TAXJUWknAJI/AAAAAAAAAXQ/eVTNjU1rjow/s1600/IMG_1432.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_wyuUVdRJ7Ws/TAXJUWknAJI/AAAAAAAAAXQ/eVTNjU1rjow/s400/IMG_1432.JPG" width="400" /></a></div><i>It's been a while! My first recipe as a college graduate is a delicious peach crisp in celebration of the beginning of peach season, one of my absolute favorite times of the year. This homey dessert is easy to make and can be made ahead. It goes perfectly with ice cream or some freshly whipped cream. Play around with spices and flavorings, of course, and see what creations you can come up with!</i><br />
Serves 4-8<br />
<br />
8 ripe peaches (or more or less depending on the size of your pan), washed<br />
4 T butter<br />
<span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 18px;">½</span> c. brown sugar<br />
1 c. oats<br />
⅓ c. whole wheat flour (or white, but whole wheat's healthier and you can't taste the difference at all!)<br />
dash of freshly grated nutmeg (optional)<br />
<br />
<span class="Apple-style-span" style="font-family: inherit;">1. Preheat oven to </span><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">375°F.</span></span><span class="Apple-style-span" style="font-family: inherit;"> Cut peaches in</span> half, remove pit, and cut into bite-sized chunks. Place in the bottom of your baking dish (square, oval, rectangle, individual ramekins, etc.).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/TAXJOM12TSI/AAAAAAAAAWw/wnP9zhZu_Fk/s1600/IMG_1419.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/TAXJOM12TSI/AAAAAAAAAWw/wnP9zhZu_Fk/s320/IMG_1419.jpg" /></a></div>2. Combine remaining ingredients in a bowl and mix well with a hand or two forks until uniformly mixed and butter is in pea-sized bits.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_wyuUVdRJ7Ws/TAXJPujeVZI/AAAAAAAAAW4/fcjjT1SjTas/s1600/IMG_1423.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_wyuUVdRJ7Ws/TAXJPujeVZI/AAAAAAAAAW4/fcjjT1SjTas/s320/IMG_1423.jpg" /></a></div>3. Spread crumble evenly over peaches.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_wyuUVdRJ7Ws/TAXJRMxUbrI/AAAAAAAAAXA/jNO2PkHjNG4/s1600/IMG_1425.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_wyuUVdRJ7Ws/TAXJRMxUbrI/AAAAAAAAAXA/jNO2PkHjNG4/s320/IMG_1425.jpg" /></a></div>4. Bake for 20 minutes or until lightly browned on top. Serve hot or room temperature, with ice cream or something else, or on its own!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_wyuUVdRJ7Ws/TAXJS5KlmpI/AAAAAAAAAXI/OJTvxtDwXgA/s1600/IMG_1427.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_wyuUVdRJ7Ws/TAXJS5KlmpI/AAAAAAAAAXI/OJTvxtDwXgA/s400/IMG_1427.jpg" width="400" /></a></div>Geoffrey Cohenhttp://www.blogger.com/profile/00537272850451567550noreply@blogger.com1tag:blogger.com,1999:blog-8736229461132038371.post-11634452830191446802010-05-19T16:12:00.000-04:002010-05-19T16:12:08.810-04:00Chocolate Mousse<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S_RAAT1aVsI/AAAAAAAAAWo/-3L8_6bbcQI/s1600/IMG_1313.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S_RAAT1aVsI/AAAAAAAAAWo/-3L8_6bbcQI/s400/IMG_1313.jpg" width="400" /></a></div><div><i>This quintessential French dessert looks and tastes great and is a special treat requiring only 2 ingredients! It's a simple, classic mousse with only egg whites and chocolate--no cream like many mousse recipes call for. The only caveat is having to make this a couple hours before you want to eat it, so the mousse has time to chill and set in the fridge.</i></div><div><i><br />
</i></div><div>7 oz. (200 g) dark chocolate (I used 70%, but you could use something less intense if you want it sweeter.)<br />
6 egg whites</div><div><br />
<div>1. Break chocolate into pieces and melt over a double boiler, or in the microwave on very low heat. Be sure not to over cook it--you only want just enough heat to melt it. Let the chocolate cool so its heat doesn't deflate the egg whites.<br />
<div style="text-align: center;"><i>before:</i></div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_wyuUVdRJ7Ws/S_Q_7aPNUgI/AAAAAAAAAV4/Dodm9JxamS8/s1600/IMG_1300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_wyuUVdRJ7Ws/S_Q_7aPNUgI/AAAAAAAAAV4/Dodm9JxamS8/s320/IMG_1300.jpg" /></a></div><div><div style="text-align: center;"><i>after:</i></div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S_Q_8ItrOQI/AAAAAAAAAWA/cObCcuCp6Fw/s1600/IMG_1304.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S_Q_8ItrOQI/AAAAAAAAAWA/cObCcuCp6Fw/s320/IMG_1304.jpg" /></a></div><div><div>2. Meanwhile, separate eggs, putting the whites in a large mixing bowl and saving the yolks for another use. Be sure to not get any yolk into the whites or they will not inflate and gain volume!</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_wyuUVdRJ7Ws/S_Q_9BqBwbI/AAAAAAAAAWI/feVwqTmmKmA/s1600/IMG_1305.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_wyuUVdRJ7Ws/S_Q_9BqBwbI/AAAAAAAAAWI/feVwqTmmKmA/s320/IMG_1305.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;">3. Beat egg whites with an electric mixer until the whites form stiff peaks. (They should stand up straight when you turn them upside down.)</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_wyuUVdRJ7Ws/S_Q_9vnbY8I/AAAAAAAAAWQ/o-Ul4L_Zdz4/s1600/IMG_1310.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_wyuUVdRJ7Ws/S_Q_9vnbY8I/AAAAAAAAAWQ/o-Ul4L_Zdz4/s320/IMG_1310.jpg" /></a></div><div>4. With a rubber spatula, add about 1/4 of the whites to the chocolate. Stir this together to lighten up the chocolate. Then, add the remaining egg whites and gently fold them in. (See <u>note</u> below re: folding.) It may look a bit strange during this process but that's okay and normal! It will become uniform quickly!</div><div style="text-align: center;"><i>lightening up:</i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_wyuUVdRJ7Ws/S_Q_-SarAEI/AAAAAAAAAWY/tRX_Or9nptY/s1600/IMG_1311.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_wyuUVdRJ7Ws/S_Q_-SarAEI/AAAAAAAAAWY/tRX_Or9nptY/s320/IMG_1311.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>folding:</i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_wyuUVdRJ7Ws/S_Q__puMtxI/AAAAAAAAAWg/g2nOVTmwRGc/s1600/IMG_1312.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_wyuUVdRJ7Ws/S_Q__puMtxI/AAAAAAAAAWg/g2nOVTmwRGc/s320/IMG_1312.JPG" /></a></div><div>5. Put mousse into a large serving dish or individual ones (ramekins, teacups or even martini glasses look wonderful and super elegant!), cover with plastic wrap, and put in the fridge to chill for at least 3 hours or up to a couple days. Serve cold.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S_RAAT1aVsI/AAAAAAAAAWo/-3L8_6bbcQI/s1600/IMG_1313.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S_RAAT1aVsI/AAAAAAAAAWo/-3L8_6bbcQI/s320/IMG_1313.jpg" /></a></div><div><br />
</div><div><u>Note</u>: Fold does NOT mean stir! Use the spatula to scoop the mixture from the bottom of the bowl and fold it over onto the top of the mixture. This will eventually incorporate the whites with the chocolate. Do NOT over-mix - this will deflate the egg whites, preventing the mousse from being light and airy. The whole folding process should take no more than 90 seconds. It's okay if the mixture is not 100% uniformly mixed.</div></div></div>Geoffrey Cohenhttp://www.blogger.com/profile/00537272850451567550noreply@blogger.com2tag:blogger.com,1999:blog-8736229461132038371.post-48600567488390882352010-05-05T02:05:00.000-04:002010-05-05T02:05:08.734-04:00Huevos Rancheros<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_wyuUVdRJ7Ws/S9HekKf4xiI/AAAAAAAAAUg/aNtmc7jN_9g/s1600/IMG_1197.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_wyuUVdRJ7Ws/S9HekKf4xiI/AAAAAAAAAUg/aNtmc7jN_9g/s400/IMG_1197.jpg" width="400" /></a></div><br />
<div><i>A delicious and filling breakfast, this satisfying meal is great for weekend brunches. It is, of course, super versatile and can be adjusted greatly.</i></div>Serves 2<br />
<br />
3 eggs<br />
1 t. olive oil<br />
2 tortillas<br />
<div>½ cup refried or black beans (~½ a can)<br />
<div>1 c. baby spinach leaves, packed</div><div>several slices cheese, or ½ c. grated cheese (cheddar, Monterey or pepper jack, or whatever you like/have)</div><div>salsa, sour cream, guacamole, cilantro (optional, for serving)</div><div><br />
1. Preheat oven to 350°F. Heat olive oil over medium heat in a pan. Crack and scramble eggs in a bowl and add to pan, cooking until slightly less than fully cooked. (They'll finish cooking in the oven.)<br />
<br />
2. Spread beans evenly on each tortilla and place on a baking sheet. Top with spinach and mostly-cooked scrambled eggs. Top evenly with cheese.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_wyuUVdRJ7Ws/S9HeigKbISI/AAAAAAAAAUY/IKsTrTVEIp4/s1600/IMG_1194.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_wyuUVdRJ7Ws/S9HeigKbISI/AAAAAAAAAUY/IKsTrTVEIp4/s320/IMG_1194.JPG" /></a></div><div>3. Place in oven until cheese is melted and starts bubbling. If you're impatient, you could alternatively broil this, but watch carefully so it doesn't burn! Serve with salsa, sour cream, guacamole and/or cilantro, if desired.</div></div>Geoffrey Cohenhttp://www.blogger.com/profile/00537272850451567550noreply@blogger.com0tag:blogger.com,1999:blog-8736229461132038371.post-14375758220712809842010-04-29T00:07:00.002-04:002010-04-29T00:07:44.818-04:00Quinoa Kitchen Sink Salad<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_wyuUVdRJ7Ws/S9Hig4-5w6I/AAAAAAAAAVA/k1aepjnWClo/s1600/IMG_1187.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_wyuUVdRJ7Ws/S9Hig4-5w6I/AAAAAAAAAVA/k1aepjnWClo/s400/IMG_1187.JPG" width="400" /></a></div><div><i>This salad is a great way to use up leftover veggies that might be going bad. It's incredibly healthy — quinoa, a small grain about the same size as couscous, is a complete protein and packed with fiber, and it contains essential amino acids. It is very fast to make, involving only chopping and 15 minutes inactive cooking time for the quinoa. And, obviously, being a kitchen sink salad, this recipe invites you to use whatever you may have on hand and like! </i></div>Serves 4-8<br />
<br />
<div>1 c. quinoa<br />
2 c. water</div><div>3 T olive oil</div><div>2 t. vinegar (white or red wine, or balsamic)</div><div>1 T orange juice (optional)</div><div>2 t. lemon or lime juice (optional)</div><div>salt and pepper</div><div><br />
</div><div>Whatever vegetables you have/like. I used:<br />
½ bunch asparagus, ends trimmed</div><div>1 c. snow peas</div><div><span class="Apple-style-span" style="font-family: arial, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: medium;">½ red onion</span></span></span></div><div><span class="Apple-style-span" style="font-family: arial, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: medium;">½ bunch scallions</span></span></span></div><div><span class="Apple-style-span" style="font-family: arial, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: medium;">1 carrot</span></span></span></div><div><span class="Apple-style-span" style="font-family: arial, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: medium;">½ c. craisins</span></span></span></div><div><span class="Apple-style-span" style="font-family: arial, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: medium;"><br />
</span></span></span></div><div><span class="Apple-style-span" style="font-family: arial, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: medium;">Any herbs you have/like. I used:</span></span></span></div><div><span class="Apple-style-span" style="font-family: arial, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: medium;">½ c. fennel tops</span></span></span></div><div><span class="Apple-style-span" style="font-family: arial, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: medium;">½ c. basil</span></span></span></div><div><span class="Apple-style-span" style="font-family: arial, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: medium;">½ c. mint</span></span></span></div><div><span class="Apple-style-span" style="font-family: arial, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: medium;"><br />
</span></span></span></div><div><span class="Apple-style-span" style="font-family: arial, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: medium;">1. Combine quinoa and water in a small saucepan. Bring to boil, cover, turn heat down to low, and let cook for 15 minutes until water is absorbed.</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_wyuUVdRJ7Ws/S9Hib5ARIFI/AAAAAAAAAUo/P_yuki6cOs8/s1600/IMG_1186.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_wyuUVdRJ7Ws/S9Hib5ARIFI/AAAAAAAAAUo/P_yuki6cOs8/s400/IMG_1186.jpg" width="400" /></a></div><div>2. Chop veggies. Since this is a salad, you want everything in small, bite-sized pieces. I thinly sliced the asparagus, carrots, and scallions. I chopped snow peas into ½-inch pieces and red onion a bit smaller.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_wyuUVdRJ7Ws/S9HifWMggNI/AAAAAAAAAU4/e9NJk8Df4yQ/s1600/IMG_1181.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_wyuUVdRJ7Ws/S9HifWMggNI/AAAAAAAAAU4/e9NJk8Df4yQ/s400/IMG_1181.JPG" width="400" /></a></div><div>3. Roughly chop herbs. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S9HidRrBKII/AAAAAAAAAUw/d7qEZMqavYk/s1600/IMG_1184.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S9HidRrBKII/AAAAAAAAAUw/d7qEZMqavYk/s320/IMG_1184.JPG" /></a></div><div>4. Combine everything (veggies, craisins, herbs, quinoa, and olive oil, vinegar and citrus juice(s)) in a large bowl. Add salt and pepper to taste and stir to combine. Tastes even better the next day!</div>Geoffrey Cohenhttp://www.blogger.com/profile/00537272850451567550noreply@blogger.com0tag:blogger.com,1999:blog-8736229461132038371.post-59809592327038469682010-04-25T14:46:00.000-04:002010-04-25T14:46:34.045-04:00Balsamic Strawberries with Mascarpone Cheese and Mint<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S9Hjw7T76eI/AAAAAAAAAVQ/ul2gMtA0Ml8/s1600/IMG_1192.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S9Hjw7T76eI/AAAAAAAAAVQ/ul2gMtA0Ml8/s400/IMG_1192.JPG" width="400" /></a></div><i>This is seriously one of my favorite desserts ever. So simple to make, yet so delicious, the flavors in this dish unite wonderfully and taste fabulous together. It makes a terrific and elegant spring or summer dessert! Very highly recommended!</i><br />
Serves 4<br />
<br />
1/4 c. balsamic vinegar<br />
2 pints fresh strawberries (1 regular sized plastic container found in groceries)<br />
1 T sugar (or vanilla sugar if you have it)<br />
½ c. mascarpone cheese (4 oz.)<br />
<div>2 T sugar (or vanilla sugar if you have it)</div><div>1 T milk or cream</div><div>1/4 c. mint </div><div><br />
</div><div>1. Put balsamic vinegar in your smallest saucepan, bring to a boil, and reduce heat to medium to make a balsamic reduction. Let simmer for 20-30 minutes until thickened. (Remember that it will thicken more once it cools off.) This will evaporate some of the water in the vinegar and "reduce" it, making it thick, concentrated and wonderfully sweet. </div><div><br />
</div><div>2. Meanwhile, wash strawberries, remove stems and cut into quarters. In a small bowl, sprinkle strawberries with 1 T (vanilla) sugar and let sit at room temperature for 15-30 minutes to <a href="http://en.wikipedia.org/wiki/Maceration_(food)">macerate</a>. </div><div><br />
</div><div>3. Combine mascarpone, remaining sugar to taste, and milk or cream. The consistency should be like yogurt or sour cream. </div><div><br />
</div><div>4. Chop mint. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S9Hjuq5gXgI/AAAAAAAAAVI/YQrOBKodlOs/s1600/IMG_1191.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S9Hjuq5gXgI/AAAAAAAAAVI/YQrOBKodlOs/s320/IMG_1191.JPG" width="320" /></a></div><div>5. Divide strawberries between the bottom of 4 preferably clear glasses (drinking glass, martini glass, wine glass, etc.). Top with mascarpone cheese, a drizzle of the balsamic reduction, and mint. Enjoy! This would be delicious with a glass of port!</div>Geoffrey Cohenhttp://www.blogger.com/profile/00537272850451567550noreply@blogger.com3tag:blogger.com,1999:blog-8736229461132038371.post-59064472293808824642010-04-22T09:03:00.000-04:002010-04-22T09:03:45.202-04:00Pear Crisp<i></i><br />
<i><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_wyuUVdRJ7Ws/S8KYdUoda-I/AAAAAAAAATc/uwAxN35Z6D8/s1600/IMG_1168.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_wyuUVdRJ7Ws/S8KYdUoda-I/AAAAAAAAATc/uwAxN35Z6D8/s400/IMG_1168.jpg" width="400" /></a></div><div><span class="Apple-style-span" style="font-style: normal;"><i>This dessert is very fast to prepare and tastes great. Before today I'd made many apple crisps, but never a pear crisp. This experiment turned out great though! Baking pears really highlights their natural sweetness, and the topping complements them wonderfully. A wide variety of fruits could be used here, and the spices can be altered to suit personal tastes and/or desires for experimentation! I made mine in individual ramekins but any baking dish (cupcake molds, a big or small square or rectangle pan, circular dish, etc.) will work as long as quantities are adjusted to fit your pan.</i></span></div></i>Serves 2<br />
<br />
1 pear<br />
2 t. cinnamon<br />
2 t. allspice<br />
2 T butter<br />
1/2 c. oats (can substitute flour for some, if desired)<br />
1/4 c. brown sugar<br />
<br />
1. Preheat oven to 375°F. Cut pear in quarters, remove core, and cut into a small ~½-inch dice. Mix pear in a bowl with 1 t. each cinnamon and allspice. Spread evenly into bottom of baking dish.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S8KYZAJRWOI/AAAAAAAAATM/TVITBHDZHWw/s1600/IMG_1158.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S8KYZAJRWOI/AAAAAAAAATM/TVITBHDZHWw/s320/IMG_1158.jpg" width="320" /></a></div><div>2. In the same bowl, mix together the butter, oats, brown sugar and remaining spices. Use a fork or your hands to make the mixture uniform and crumbly. Spread evenly over pears.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S8KYcaaM-hI/AAAAAAAAATU/RpCqHijYHrA/s1600/IMG_1163.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S8KYcaaM-hI/AAAAAAAAATU/RpCqHijYHrA/s320/IMG_1163.jpg" /></a></div><div>3. Bake for 20-30 minutes or until topping is golden. Ripe pears are naturally soft so you don't need to worry about cooking them through; you just want the topping to cook and turn golden brown.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_wyuUVdRJ7Ws/S8KYef2DAOI/AAAAAAAAATk/Y7htv_BLBf4/s1600/IMG_1170.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_wyuUVdRJ7Ws/S8KYef2DAOI/AAAAAAAAATk/Y7htv_BLBf4/s320/IMG_1170.jpg" /></a></div><div style="text-align: center;">fresh out of the oven</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_wyuUVdRJ7Ws/S8KYfTXr9oI/AAAAAAAAATs/XpPmFqc2dPk/s1600/IMG_1173.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_wyuUVdRJ7Ws/S8KYfTXr9oI/AAAAAAAAATs/XpPmFqc2dPk/s400/IMG_1173.jpg" width="400" /></a></div><div style="text-align: center;">close up for texture's sake</div>Geoffrey Cohenhttp://www.blogger.com/profile/00537272850451567550noreply@blogger.com1tag:blogger.com,1999:blog-8736229461132038371.post-45557978821362809682010-04-19T19:42:00.000-04:002010-04-19T19:42:08.265-04:00Pineapple Cilantro Salsa<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_wyuUVdRJ7Ws/S8DhjB7I-kI/AAAAAAAAATE/T99VRU06g9E/s1600/IMG_1142.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_wyuUVdRJ7Ws/S8DhjB7I-kI/AAAAAAAAATE/T99VRU06g9E/s400/IMG_1142.jpg" width="400" /></a></div><i>This fruit salsa is a great use for leftover cilantro; that's why I made it! Lightning fast to make, this salsa is a sure-to-please appetizer but would also make a good topping for meat or fish. If it's too sweet for you, add more onion and/or cilantro or some cayenne or hot sauce.</i><br />
Serves 4-8<br />
<br />
1 can crushed pineapple (20-oz, or smaller or larger)<br />
~½ bunch fresh cilantro<br />
½ red onion<br />
<br />
1. Pick the cilantro leaves off the stem. Wash if dirty, and then chop.<br />
2. Chop red onion into a small dice.<br />
3. Combine pineapple (drained a bit so it's not too liquidy), cilantro and red onion in a bowl. Add salt and/or pepper if desired and serve with chips!<br />
<br />
<i>You can liberally adjust quantities of ingredients and make any changes according to your personal taste and what you have in stock!</i>Geoffrey Cohenhttp://www.blogger.com/profile/00537272850451567550noreply@blogger.com5tag:blogger.com,1999:blog-8736229461132038371.post-71100400163452366862010-04-14T09:23:00.000-04:002010-04-14T09:23:42.529-04:00Asparagus Mushroom Salad<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_wyuUVdRJ7Ws/S7_bjQyiECI/AAAAAAAAASs/U5eaGtM_fgA/s1600/IMG_1136.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_wyuUVdRJ7Ws/S7_bjQyiECI/AAAAAAAAASs/U5eaGtM_fgA/s400/IMG_1136.jpg" width="400" /></a></div><i>This light, delectable salad tastes so fresh and just like springtime! It's perfect at this time of year when asparagus is at its peak and involves no cooking at all--just chopping! It keeps well, too, and makes great leftovers! </i><br />
Serves 4<br />
<br />
1 bunch asparagus<br />
~7 mushrooms<br />
1 lemon<br />
3 T olive oil<br />
1 t. dijon mustard, optional<br />
salt and pepper<br />
<br />
1. Rinse the asparagus, leaving it in the bunch. Remove one spear, break it with one hand at each end. Where it breaks is where you should trim the rest of them. Line it back up with the other spears and trim the ends where the previous end broke off. Discard these ends.<br />
<div><br />
2. Use a damp paper towel to clean the mushrooms. Cut the stems mostly off.</div><div><br />
</div><div>3.Cut the asparagus on a very big angle as thinly as you can, as shown below. Put in serving bowl.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S7_as0K9HEI/AAAAAAAAASk/E7_FIr8_1Lc/s1600/IMG_1126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S7_as0K9HEI/AAAAAAAAASk/E7_FIr8_1Lc/s320/IMG_1126.JPG" /></a></div><div>4.Thinly slice the mushrooms and add to sliced asparagus. </div><div><br />
5. Juice the lemon into a small bowl, remove any seeds and add olive oil, salt, pepper and mustard (if using). Mix well. Pour dressing over asparagus and mushrooms and toss and enjoy!</div><div><br />
</div><div><u>Notes</u>: This is, as always, very versatile, and you can add/substitute pretty much any raw vegetable. Any type of greens, radish, leek, fennel, or artichoke would all be interesting. Mix it up and experiment and enjoy!</div>Geoffrey Cohenhttp://www.blogger.com/profile/00537272850451567550noreply@blogger.com1tag:blogger.com,1999:blog-8736229461132038371.post-37271418417306254632010-04-12T09:23:00.000-04:002010-04-12T09:23:35.920-04:00Dandelion Salad<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_wyuUVdRJ7Ws/S7_l5-nSJGI/AAAAAAAAAS0/i9khi_UW5xg/s1600/IMG_1128.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_wyuUVdRJ7Ws/S7_l5-nSJGI/AAAAAAAAAS0/i9khi_UW5xg/s400/IMG_1128.jpg" width="400" /></a></div><i>Don't be turned off by the name! This salad is crazy healthy and truly tastes quite wonderful. Inspired by a salad my host mother in France made (</i>salade de pissenlit<i> in French), this is a fabulous change from typical salads and has great, unique flavors. It features a very neat, interesting way of taming dandelion's often bitter flavor. Dandelion greens are available at many farmers markets and at larger, "greener" and "healthier" groceries. </i><br />
Serves 4<br />
<br />
1 T olive oil<br />
1 onion<br />
2 eggs<br />
1 big bunch or bag dandelion greens<br />
1/4 c. cream or olive oil<br />
1 T vinegar (balsamic, red wine, white wine, etc.)<br />
salt and pepper<br />
<br />
1. Heat 1 T olive oil over medium heat. Slice onion into rings or half moons and add to oil. Cook over medium-low heat, stirring occasionally to avoid burning, for about 30 minutes. (The longer the better though!)<br />
<br />
2. Meanwhile, hard boil the eggs: put eggs in a small sauce pan, cover with cold water, and put over medium-high heat. When water boils, remove pot from heat and let sit, covered for 10 minutes. Then immediately submerse eggs in cold water to stop the cooking. Peel off shell.<br />
<br />
3. Wash the dandelion very well. (It tends to be quite dirty since it's not usually produced industrially or in large-scale.) Trim off the ends and put in a salad bowl.<br />
<br />
4. Cut hard boiled egg into small cubes. Add egg and caramelized onions to dandelion.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S7_mBK3gQjI/AAAAAAAAAS8/ZAFyEELIrwM/s1600/IMG_1127.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S7_mBK3gQjI/AAAAAAAAAS8/ZAFyEELIrwM/s320/IMG_1127.jpg" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Dandelion and onions patiently awaiting the egg and their dressing</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div>5. Heat cream or olive oil over med-high heat until very hot and nearly boiling or smoking. Pour over the dandelion. This flash-cooks the dandelion and softens its bitter flavor. Add vinegar and salt and pepper and toss well. Bon App Y'all!Geoffrey Cohenhttp://www.blogger.com/profile/00537272850451567550noreply@blogger.com5tag:blogger.com,1999:blog-8736229461132038371.post-61377054494559109482010-04-09T21:14:00.016-04:002010-04-09T21:33:46.750-04:00Peanut Butter Date Milkshake<i><i><div class="separator" style="clear: both; text-align: center;"></div></i><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S7_VdXEHG1I/AAAAAAAAASc/HrSKJPE-2Qw/s1600/IMG_1119.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S7_VdXEHG1I/AAAAAAAAASc/HrSKJPE-2Qw/s320/IMG_1119.jpg" /></a></div><i><span class="Apple-style-span" style="font-style: normal;"><i>This drink was created to use some of the plethora of fresh dates I received from a friend from California. Very delicious, healthy and filling, it can be significantly altered to suit any all tastes and preferences! </i></span></i><br />
<span class="Apple-style-span"></span><span class="Apple-style-span" style="font-style: normal;">Serves 4</span><br />
<span class="Apple-style-span" style="font-style: normal;"><br />
1-2 c. dates, pitted and roughly chopped<br />
2 c. plain or vanilla yogurt<br />
1/8 - 1/2 c. peanut butter<br />
1 banana (optional)<br />
1/2 c. milk<br />
if using plain yogurt, add 2 T something sweet (sugar, vanilla sugar, or honey would all be good)<br />
1-2 c. ice, depending on how icy you like it<br />
<br />
1. Combine all ingredients except ice in a blender and blend.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S7_T3TwP-WI/AAAAAAAAAR8/9Gp9gX3KmpM/s1600/IMG_1112.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S7_T3TwP-WI/AAAAAAAAAR8/9Gp9gX3KmpM/s320/IMG_1112.JPG" /></a></div><div><div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_wyuUVdRJ7Ws/S7_T4tqc9PI/AAAAAAAAASE/Dhi95owLBPg/s1600/IMG_1117.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_wyuUVdRJ7Ws/S7_T4tqc9PI/AAAAAAAAASE/Dhi95owLBPg/s320/IMG_1117.JPG" /></a></div><div><span class="Apple-style-span" style="font-style: normal;">2. Add ice and blend more to desired consistency.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_wyuUVdRJ7Ws/S7_T51qjsgI/AAAAAAAAASM/wU0dUYep0dI/s1600/IMG_1122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_wyuUVdRJ7Ws/S7_T51qjsgI/AAAAAAAAASM/wU0dUYep0dI/s320/IMG_1122.JPG" /></a></div></div></div></i>Geoffrey Cohenhttp://www.blogger.com/profile/00537272850451567550noreply@blogger.com4tag:blogger.com,1999:blog-8736229461132038371.post-54967093332318601972010-04-04T12:51:00.002-04:002010-04-04T12:52:57.659-04:00Roasted Winter Veggies<i><span class="Apple-style-span" style="font-family: inherit;">For those of us who haven't yet seen the plenitude of springtime produce, these roasted winter veggies are a comforting and tasty way to seek some solace while our friends in warmer climates enjoy spring's asparagus and artichokes. Simple, nutritious and delicious, these vegetables are a piece of cake to make and taste great! You can use whatever vegetables you like in whatever proportions you desire! Potatoes, sweet potatoes, butternut or any other winter squash would all be wonderful here.</span></i><br />
<span class="Apple-style-span" style="font-family: inherit;">Serves 4</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1/2 head cauliflower</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1-2 turnips</span><br />
<span class="Apple-style-span" style="font-family: inherit;">2-4 carrots</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1-3 beets</span><br />
<span class="Apple-style-span" style="font-family: inherit;">any other veggies you have/like!</span><br />
<span class="Apple-style-span" style="font-family: inherit;">2 T olive oil</span><br />
<span class="Apple-style-span" style="font-family: inherit;">salt and pepper</span><br />
<span class="Apple-style-span" style="font-family: inherit;">any combination of herbs and/or spices (optional)</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1. Preheat oven to 400°</span><em style="font-style: normal; font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: inherit;">F. </span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: inherit;">Cu</span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: inherit;">t and tri</span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: inherit;">m vegetables into bite sized pieces. 1/2-in. to an inch sized chunks for carrots, turnips and beets. Bite-sized florets of cauliflower. The smaller you chop it, the less time it takes to cook.</span></span></em><br />
<em style="font-style: normal; font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: inherit;">2. Pour olive oil onto a large baking pan with sides (I used a 9x13x2, though bigger wouldn't have hurt). Put veggies in pan and salt and pepper them. </span></span></em><br />
<em style="font-style: normal; font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: inherit;">3. Bake in oven and stir every 15 or so minutes. Total cooking time will be 45 min - 1 hr, depending on how small you chopped the veggies and your oven. Add chopped herbs and/or spices about halfway through the cooking time so they don't burn. I used herbes de provence and it tasted great!</span></span></em><br />
<em style="font-style: normal; font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: inherit;">4. Veggies are done when tender i.e. a fork or knife stuck in them goes in pretty easily. </span></span></em><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S7jBT6bkC1I/AAAAAAAAARA/JeOnE-LdiFU/s1600/IMG_1077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="300" src="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S7jBT6bkC1I/AAAAAAAAARA/JeOnE-LdiFU/s400/IMG_1077.JPG" width="400" /></span></a></div><em style="font-style: normal; font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><u><span class="Apple-style-span" style="font-family: inherit;">Note</span></u><span class="Apple-style-span" style="font-family: inherit;">: Chop the beet last! It will turn everything, including your hands, bright purple. So chop it last and wash your hands, knife and cutting board immediately after so it doesn't stain for weeks!</span></span></em>Geoffrey Cohenhttp://www.blogger.com/profile/00537272850451567550noreply@blogger.com3tag:blogger.com,1999:blog-8736229461132038371.post-40615688278574344512010-03-26T14:50:00.000-04:002010-03-26T14:50:15.016-04:00Health ImprovementTwo recent articles of interest concerning food:<br />
The first is great news for promoting healthy (or healthier) eating in America. As part of the health care bill passed Monday and signed by Obama on Tuesday, restaurants chains, notably fast food eateries, will be <a href="http://www.nytimes.com/2010/03/24/business/24menu.html">required to post nutrition facts</a> about foods they're selling us. Hopefully this will cause consumers to realize just how bad certain foods are, and perhaps surprise them at the unhealthiness of certain supposedly good-for-you items, like some salads at fast food chains that have more calories than some of their burgers!<br />
<br />
Secondly, <a href="http://sethwerfel.blogspot.com/2010/03/mchealth-care.html">this blog post about food subsidies in America</a> shows how backward the US's current agricultural policy is. Rather than subsidizing items with marginal nutritional content, America should subsidize and encourage growing fruits and vegetables. This could go a long way to changing the eating habits of Americans by making healthy foods more affordable and unhealthy foods more costly.<br />
<br />
Leave a comment and let me know your opinions and ideas on these issues!Geoffrey Cohenhttp://www.blogger.com/profile/00537272850451567550noreply@blogger.com4tag:blogger.com,1999:blog-8736229461132038371.post-52612752410952375792010-03-23T17:00:00.002-04:002010-03-23T17:02:51.785-04:00Spinach-Cheese Soufflé<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S6ksNsLYN8I/AAAAAAAAAQw/Hrdvl5WMvmA/s1600-h/New+008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black;"><img border="0" height="300" src="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S6ksNsLYN8I/AAAAAAAAAQw/Hrdvl5WMvmA/s400/New+008.jpg" width="400" /></span></a></div><i><span class="Apple-style-span" style="font-family: inherit;">Yes, it's has the word "soufflé" in the title, but it </span></i><span class="Apple-style-span" style="font-family: inherit;">really </span><i><span class="Apple-style-span" style="font-family: inherit;">isn't that difficult! The end result is incredibly delicious and the texture light and perfectly, characteristically fluffy. It's very impressive and if the steps are followed, it will be a huge success and a real showstopper! Serve with a simple light green salad.</span></i><br />
<i><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></i><br />
<a href="http://www.bridgekitchenware.com/prodimg/APAP-S-2.JPG"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: black;">Soufflé pan</span></span></a><br />
<span class="Apple-style-span" style="font-family: inherit;">3 T butter</span><br />
<span class="Apple-style-span" style="font-family: inherit;">3 T flour</span><br />
<span class="Apple-style-span" style="font-family: inherit;">2 c. milk</span><br />
<span class="Apple-style-span" style="font-family: inherit;">5 eggs</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1 c. grated cheese (cheddar or Swiss work well - something with a sharp, strong flavor)</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1 10-oz. box frozen spinach, defrosted (leave out overnight or microwave until not frozen)</span><br />
<span class="Apple-style-span" style="font-family: inherit;">salt and pepper</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1. Preheat oven to 375°F. Spray, grease, or butter the bottom and sides of the soufflé dish so it's ready.</span><br />
<span class="Apple-style-span" style="font-family: inherit;">2. Defrost spinach in microwave and squeeze out as much water as possible over the sink.</span><br />
<span class="Apple-style-span" style="font-family: inherit;">3. Heat butter in a saucepan over medium heat. When melted, add flour and cook for 2 minutes, stirring with a whisk. (This is to prevent a raw flour taste.)</span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S5q6PUdcdaI/AAAAAAAAAOo/f3iReu39fYQ/s1600-h/New+006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: black;"><img border="0" height="150" src="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S5q6PUdcdaI/AAAAAAAAAOo/f3iReu39fYQ/s200/New+006.jpg" width="200" /></span></span></a></div><span class="Apple-style-span" style="font-family: inherit;">4. Add milk and increase heat until milk boils. Cook about 5 minutes until thickened (you want slightly thicker than a syrup-like consistency). Once thickened, remove from heat. (This is called a béchamel sauce, or roux.) </span><br />
<span class="Apple-style-span" style="font-family: inherit;">Add grated cheese, the squeezed out spinach, and salt and pepper to taste, and stir until uniformly mixed.</span><br />
<span class="Apple-style-span" style="font-family: inherit;">5. Separate eggs, placing the whites into a large bowl, and the yolks into a small bowl. Be careful to not get any yolk at all into the whites, or they will not beat up later! If some falls in, use a spoon to gently scoop it out.</span><br />
<span class="Apple-style-span" style="font-family: inherit;">6. Beat the yolks and add to the béchamel, stirring well and quickly while adding them.</span><br />
<span class="Apple-style-span" style="font-family: inherit;">7. With an electric mixer, beat up the egg whites for several minutes until they form stiff peaks, as seen below. (They should stand up straight when you turn them upside down.)</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S5qapF_F3gI/AAAAAAAAAOI/R4819tmIhxY/s1600-h/egg+whites.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: black;"><img border="0" height="200" src="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S5qapF_F3gI/AAAAAAAAAOI/R4819tmIhxY/s200/egg+whites.jpg" width="166" /></span></span></a></div><span class="Apple-style-span" style="font-family: inherit;">8. With a rubber spatula, add about 1/4 of the whites to the béchamel/cheese/spinach mixture. Stir this together to lighten up the béchamel. Then, add the remaining egg whites to the béchamel sauce and gently </span><i><span class="Apple-style-span" style="font-family: inherit;">fold </span></i><span class="Apple-style-span" style="font-family: inherit;">them in. (See </span><u><span class="Apple-style-span" style="font-family: inherit;">note</span></u><span class="Apple-style-span" style="font-family: inherit;"> below re: folding.)</span><br />
<span class="Apple-style-span" style="font-family: inherit;">9. Immediately place mixture into the prepared soufflé pan and put in preheated oven. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_wyuUVdRJ7Ws/S5q96HNCMAI/AAAAAAAAAO4/bf8QRE1n5LY/s1600-h/New+007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: black;"><img border="0" height="150" src="http://3.bp.blogspot.com/_wyuUVdRJ7Ws/S5q96HNCMAI/AAAAAAAAAO4/bf8QRE1n5LY/s200/New+007.jpg" width="200" /></span></span></a></div><span class="Apple-style-span" style="font-family: inherit;">10. Bake about 30 minutes depending on the oven. The center should not be very jiggly - if it is, keep cooking longer. You can also stick a toothpick or knife into the center of the soufflé. If it comes out clean, it's done. Serve immediately. (Really! It'll deflate within a minute.)</span><br />
<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: black;"><a href="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S5q-ITgIxLI/AAAAAAAAAPA/JHNkQnMF8bY/s1600-h/New+008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span> </div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S5q-a_qysnI/AAAAAAAAAPI/7VBcq2WI3DY/s1600-h/New+009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: black;"><img border="0" src="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S5q-a_qysnI/AAAAAAAAAPI/7VBcq2WI3DY/s320/New+009.jpg" /></span></span></a></div><u><span class="Apple-style-span" style="font-family: inherit;">Note</span></u><span class="Apple-style-span" style="font-family: inherit;">: Fold does NOT mean stir! Use the spatula to scoop the mixture from the bottom of the bowl and fold it over onto the top of the </span><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;">mixture. This will eventually incorporate the whites with the </span><span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="font-family: inherit;">béchamel. Do NOT over-mix - this will deflate the egg whites, preventing the soufflé from rising. The whole folding process should take no more than 90 seconds. It's okay if the mixture is not 100% uniformly mixed.</span></span></span>Geoffrey Cohenhttp://www.blogger.com/profile/00537272850451567550noreply@blogger.com1tag:blogger.com,1999:blog-8736229461132038371.post-49546629325598026762010-03-21T21:26:00.001-04:002010-03-21T21:29:19.617-04:00French Onion Quiche<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S6bHCrWnCAI/AAAAAAAAAQo/MHN3XLdv-cU/s1600-h/cooking+007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S6bHCrWnCAI/AAAAAAAAAQo/MHN3XLdv-cU/s400/cooking+007.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><i>This delicious tart has such a luscious texture and rich flavor despite so few ingredients! It takes more time than most of my recipes, yet it's not difficult and very versatile. It can be served hot, cold or at room temperature, and thus can be made in advance! Also, leftovers are just as delicious! You can also throw in other pre-cooked, bite-sized veggies into the quiche. Best served with a simple salad.</i><br />
Serves 6-8<br />
<br />
1 pie crust (homemade or bought--I buy it in the refrigerator section near the cream cheese. It comes rolled up, 2 to a package.)<br />
2 T olive oil<br />
4-6 onions (depending on size)<br />
1 1/2 c. milk or cream<br />
4 eggs<br />
salt and pepper<br />
herbs, fresh or dried (optional)<br />
<br />
1. Preheat oven<span class="Apple-style-span" style="font-family: inherit;"> to 375°F. Unroll or roll out pie crust into a pie pan. Prick it all over with a fork. Bake about 12 minutes or until barely golden. Turn oven down to 325°F once you remove the crust from the oven.</span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><i>before</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S6bDo0IKGeI/AAAAAAAAAPQ/wPkpy5-F5uk/s1600-h/cooking+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S6bDo0IKGeI/AAAAAAAAAPQ/wPkpy5-F5uk/s320/cooking+001.jpg" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><i>after</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_wyuUVdRJ7Ws/S6bDpsi9JrI/AAAAAAAAAPY/_WQOAGBEpgg/s1600-h/cooking+004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_wyuUVdRJ7Ws/S6bDpsi9JrI/AAAAAAAAAPY/_WQOAGBEpgg/s320/cooking+004.jpg" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><i><br />
</i></span></div><span class="Apple-style-span" style="font-family: inherit;">2. Meanwhile, heat olive oil in a l<span class="Apple-style-span" style="font-family: inherit;">arge sauté pan over medium-low heat. Thinly slice onions into rings or half rings and add to pan. Caramelize them--cook them for about half an hour, stirring occasionally. Their natural sugars will be brought out and they will melt down and become quite tender, aromatic, golden and sweet. Add salt and pepper and any herbs, if desired.</span></span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-family: inherit;"><i>before</i></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_wyuUVdRJ7Ws/S6bEgVW-NLI/AAAAAAAAAPg/gITQfd80SJU/s1600-h/cooking+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_wyuUVdRJ7Ws/S6bEgVW-NLI/AAAAAAAAAPg/gITQfd80SJU/s320/cooking+002.jpg" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-family: inherit;"><i>after</i></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S6bEll5jkXI/AAAAAAAAAPo/CfhhaJlBurY/s1600-h/cooking+003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S6bEll5jkXI/AAAAAAAAAPo/CfhhaJlBurY/s320/cooking+003.jpg" /></a></div><div style="text-align: left;"><i><br />
</i></div><div style="text-align: left;">3. In a bowl mix together milk and/or cream, eggs, salt and pepper, and beat well with a fork.<br />
<br />
</div><div style="text-align: left;">4. Place onions into pre-cooked pie crust and pour egg mixture over the top. Put in 325°F oven for 45 min - 1 hour until solidified throughout and just set in the center. The more cream you use, the faster the cooking time will be. Using all 2% milk, for instance, will take a decent amount of time longer to cook.<br />
<div style="text-align: center;"><i>before cooking</i></div></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_wyuUVdRJ7Ws/S6bGrBQDaMI/AAAAAAAAAQg/ULfqWpnvIYk/s1600-h/cooking+005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_wyuUVdRJ7Ws/S6bGrBQDaMI/AAAAAAAAAQg/ULfqWpnvIYk/s320/cooking+005.jpg" /></a></div><br />
</div><div style="text-align: center;"><i>cooked and ready to eat!</i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_wyuUVdRJ7Ws/S6bFM-b35uI/AAAAAAAAAP4/3g4rWR4oGeI/s1600-h/cooking+006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_wyuUVdRJ7Ws/S6bFM-b35uI/AAAAAAAAAP4/3g4rWR4oGeI/s320/cooking+006.jpg" /></a></div>Geoffrey Cohenhttp://www.blogger.com/profile/00537272850451567550noreply@blogger.com0tag:blogger.com,1999:blog-8736229461132038371.post-32640449142666734462010-03-18T19:09:00.001-04:002010-03-18T19:09:44.080-04:00Mango, Avocado and Black Bean Quesadilla<em>I basically lived off of quesadillas for a while in high school. They're quick, easy and healthy, and very versatile too! I made this one using mango and avocado that were going bad in the fridge.</em><br />
Serves: 2<br />
<br />
4 tortillas (any size/type you like)<br />
1 15-oz. can black beans<br />
1 mango<br />
1 avocado<br />
1 cup grated cheese (cheddar works well, but whatever you like)<br />
Salsa or sour cream, for serving (optional)<br />
<br />
1. Drain and rinse well the black beans.<br />
2. Peel mango. Cut flesh away from pit and cut into long slices. <br />
3. Preheat a non-stick pan with a little butter or olive oil over medium heat. <br />
4. Cut avocado in half. Take out pit. Score avocado in long thin slices and use a large spoon to pull it out of the peel.<br />
5. Layer mango, avocado, black beans, and cheese on two tortillas. (Remember, you'll have to flip this soon, so don't use too much filling!) Top with another tortilla and cook in pan until golden brown. Flip and cook 2nd side until golden brown. Cut into wedges with a pizza slicer or knife and enjoy! <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S1KhnVGEyJI/AAAAAAAAALI/7arGL5UXj8c/s1600-h/IMG_0863.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S1KhnVGEyJI/AAAAAAAAALI/7arGL5UXj8c/s320/IMG_0863.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><em><span style="font-size: x-small;">Before cooking</span></em></div><br />
<u>Notes</u>: This is very flexible and you can use whatever veggies (or various fruits) you like or have in the quesadilla! It's also good with cumin (or other spices) sprinkled inside while assembling the quesadilla, as my brother Ethan did! Experiment and enjoy! Bon app y'all!Geoffrey Cohenhttp://www.blogger.com/profile/00537272850451567550noreply@blogger.com3tag:blogger.com,1999:blog-8736229461132038371.post-48076828169732786542010-03-12T14:03:00.006-05:002010-03-12T14:06:56.266-05:00Mediterranean Fried Rice<i>This is a great way to use leftovers. It's super healthy, incredibly quick, and basically any veggie or ingredient could be put in it! Let me know what you put in yours and how it turns out! </i><br />
<i>Serves 2</i><br />
<i><span class="Apple-style-span" style="font-style: normal;"><i><span class="Apple-style-span" style="font-style: normal;">2 T olive oil</span></i></span></i><br />
1 onion<br />
Couple cloves garlic, minced<br />
2 c. leftover rice<br />
2 eggs<br />
1/4 c. crumbled feta cheese<br />
Any amount and combination of veggies or meat (leftovers are easiest!)<br />
<br />
1. Heat oil over med-high heat in a pan. Add onion and cook for 5 min. Add garlic and cook for 1 more minute.<br />
2. Add veggies and/or meat and cook until cooked through or until heated (if leftover and already cooked).<br />
3. Add rice and cook 5 minutes. Add eggs and scramble them in the pan and mix well until cooked. Add salt and pepper to taste. Stir in a little red wine or balsamic vinegar, too, if desired.<br />
4. Top with feta cheese.<br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">My version below has beet greens, carrot, onion, feta and garlic.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_wyuUVdRJ7Ws/S5qPo-HhSEI/AAAAAAAAANY/S1V_7sM44wU/s1600-h/2010_03_09+009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_wyuUVdRJ7Ws/S5qPo-HhSEI/AAAAAAAAANY/S1V_7sM44wU/s400/2010_03_09+009.jpg" width="400" /></a></div><i><br />
</i>Geoffrey Cohenhttp://www.blogger.com/profile/00537272850451567550noreply@blogger.com3tag:blogger.com,1999:blog-8736229461132038371.post-61574013051404723272010-03-12T11:31:00.000-05:002010-03-12T11:31:57.308-05:005-Course Meals for Tots<b><i>Teaching Kids to Eat Healthily</i></b><br />
Check out <a href="http://www.time.com/time/world/article/0,8599,1967060,00.html">this great article</a> from <i>Time </i>magazine. It highlights the importance of teaching kids how to each healthily from a very young age, something I think is incredibly vital and lacking in the US. Doing this would go a long way to improving diets in America and ultimately lowering healthcare costs.Geoffrey Cohenhttp://www.blogger.com/profile/00537272850451567550noreply@blogger.com1tag:blogger.com,1999:blog-8736229461132038371.post-9020710517320890592010-03-04T09:59:00.000-05:002010-03-04T09:59:57.181-05:00Molasses Whipped Sweet Potatoes<i><span style="font-size: x-small;">from the Joint Congressional Committee on Inaugural Ceremonies </span></i><br />
<i>This dish was served at the 2009 Presidential Inaugural Luncheon. While it does take an hour to roast the sweet potatoes, that time is completely inactive and the end result is unbelievably delicious and full of many layers of flavor! I </i>highly <i>recommend this for a delicious side dish that'll wow anyone. And you can say you're eating like a president!</i><br />
<i>Serves 4</i><br />
<br />
3 lbs. sweet potatoes (3 medium-big ones)<br />
2 T. butter<br />
1 t. salt<br />
¼ c. orange juice<br />
1½ t. brown sugar<br />
1 T. molasses<br />
1 t. cumin<br />
2 T. maple syrup<br />
<br />
1. Preheat oven to 400°F. Put sweet potatoes on a baking sheet and roast in oven about 1 hour, until easily pierced with a fork.<br />
2. Once done, peel sweet potatoes while still hot. The skin should come off quite easily. Mash potatoes with a potato masher or fork until desired consistency. (I like pretty smooth but not like baby food.)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_wyuUVdRJ7Ws/S1_DWCvODrI/AAAAAAAAALQ/MI2Fyhb__Xw/s1600-h/IMG_0891.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" mt="true" src="http://4.bp.blogspot.com/_wyuUVdRJ7Ws/S1_DWCvODrI/AAAAAAAAALQ/MI2Fyhb__Xw/s320/IMG_0891.JPG" width="320" /></a></div>3. Add all remaining ingredients and mix well. Serve warm.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_wyuUVdRJ7Ws/S1_DWzkY9SI/AAAAAAAAALY/O3evObq_lqg/s1600-h/IMG_0892.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mt="true" src="http://1.bp.blogspot.com/_wyuUVdRJ7Ws/S1_DWzkY9SI/AAAAAAAAALY/O3evObq_lqg/s320/IMG_0892.JPG" /></a></div><u>Notes</u>: This recipe can easily be made a couple days ahead of time! Seasonings can obviously be modified and adjusted according to personal taste. This could even be sweetened a bit more and served as a bread pudding, pie or cake for dessert. One of Michelle and Barack's favorite foods is sweet potatoes, so bon app y'all!Geoffrey Cohenhttp://www.blogger.com/profile/00537272850451567550noreply@blogger.com2tag:blogger.com,1999:blog-8736229461132038371.post-85277028235508884032010-02-27T14:14:00.003-05:002010-02-27T14:16:51.245-05:00Banana's Foster<em>This delicious 5-minute dessert is sure to wow anyone! It's a delicious and showstopping finish to any meal and you can likely make it right now with ingredients you already have in your kitchen!</em><br />
<em>Serves 2-3</em><br />
<br />
1-2 T butter<br />
1/4 c. brown sugar<br />
2 bananas<br />
1/4 c. rum<br />
waffles, French toast, ice cream, or crêpes, etc. for serving (optional)<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1. Heat butter in a pan over medium heat. Meanwhile, peel bananas and slice in half lengthwise. When butter is melted, add brown sugar and cook a couple of minutes until sugar starts to melt.<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2. Add bananas to pan, cook a minute or two, then flip them and cook another minute or two.<br />
</div>3. Turn off lights and gather your guests around the stove. Add rum to pan and with a lit match, carefully move it towards the edge of the pan so rum ignites. (It happens easily and quickly!) Let rum cook until the flame dies out or blow it out after 30 seconds.<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_wyuUVdRJ7Ws/S4ls2Yy4fsI/AAAAAAAAANI/yfXL1Ha14OY/s1600-h/IMG_1059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" kt="true" src="http://1.bp.blogspot.com/_wyuUVdRJ7Ws/S4ls2Yy4fsI/AAAAAAAAANI/yfXL1Ha14OY/s200/IMG_1059.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><em><span style="font-size: x-small;">Sorry, bad picture of it ignited...but you get the idea!</span></em></div>4. Serve immediately over ice cream, waffles, by itself or however you like!<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_wyuUVdRJ7Ws/S4lthDT_imI/AAAAAAAAANQ/dzh0Nudroh0/s1600-h/IMG_1060.jpg" style="margin-left: 1em; margin-right: 1em;"><img height="240" src="http://3.bp.blogspot.com/_wyuUVdRJ7Ws/S4lthDT_imI/AAAAAAAAANQ/dzh0Nudroh0/s320/IMG_1060.jpg" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><u>Notes</u>: Playing around with the spices and flavorings would be fun. Cinnamon, allspice and other spices would be nice additions, as would an additional or a different liquor. (Though if the liquor's alcohol content is too low it may not ignite.) This would also be good with pears, apples or other fruits! Apples with <a href="http://en.wikipedia.org/wiki/Calvados_(spirit)">calvados</a> may have to be my next dessert....</div>Geoffrey Cohenhttp://www.blogger.com/profile/00537272850451567550noreply@blogger.com2tag:blogger.com,1999:blog-8736229461132038371.post-50488105022604494772010-02-23T22:15:00.000-05:002010-02-23T22:15:43.019-05:00San Francisco Food AdventuresIt's not a recipe, but I feel that my recent trip to San Francisco warrants its own post! I had the great opportunity to dine at <a href="http://www.chezpanisse.com/reservations/">Chez Panisse</a>, the restaurant of <a href="http://en.wikipedia.org/wiki/Alice_Waters">Alice Waters</a>. At this restaurant, Waters invented what's known today as "California cuisine". It features "the finest sustainably-sourced, organic, and seasonal ingredients including meat, fish, and poultry." Naturally, with such fresh and high quality ingredients, the food in simply incredible. The four of us ordered the following dishes with a bottle of Côte de Brouilly and then a few glasses of dessert wines:<br />
<br />
<u><em>First course</em></u><br />
<em>Cannard Farm rocket with marinated beets, shallots, and mustard flower</em><br />
<em>Hand-stretched mozzarella with Kaki Farm asparagus, prosciutto, and black olives</em><br />
<em>Half a Dungeness crab cooked in the wood oven with fennel salad and Meyer lemon</em><br />
<em>Pizzetta with chanterelle mushrooms, wild nettles, and Parmesan</em><br />
<em>Artichoke soup with crème fraîche and mint</em><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_wyuUVdRJ7Ws/S4SXpQbsQDI/AAAAAAAAAMA/ha2Zyu6lecw/s1600-h/IMG_1030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="150" src="http://4.bp.blogspot.com/_wyuUVdRJ7Ws/S4SXpQbsQDI/AAAAAAAAAMA/ha2Zyu6lecw/s200/IMG_1030.jpg" width="200" /></a><a href="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S4SXoNYTMYI/AAAAAAAAAL4/-Wm_vLGJgEA/s1600-h/IMG_1029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="150" src="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S4SXoNYTMYI/AAAAAAAAAL4/-Wm_vLGJgEA/s200/IMG_1029.jpg" width="200" /></a><a href="http://3.bp.blogspot.com/_wyuUVdRJ7Ws/S4SXnZ3DHkI/AAAAAAAAALw/DXpulKF6VMI/s1600-h/IMG_1028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="150" src="http://3.bp.blogspot.com/_wyuUVdRJ7Ws/S4SXnZ3DHkI/AAAAAAAAALw/DXpulKF6VMI/s200/IMG_1028.jpg" width="200" /></a></div><br />
<em>I got the beet salad which was really good…the beets were so tasty and amazing! Wonderful with the rocket too. Our favorite was the pizzetta. Amazingly good. I really hope we get nettles this summer from our CSA in Chattanooga, TN so that we can somehow attempt to replicate this! </em><br />
<br />
<u><em>Entrée</em></u><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Bellwether Farm ricotta ravioli with green garlic, artichokes, peas, and black truffles</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Grilled Liberty Farm duck breast with butternut squash purée, roasted vegetables, and sage</em></div><em>Suisun Valley Farm pork alla milanese with celery root rémoulade, watercress, capers, and little potatoes</em><br />
<em>Pizza with tomato sauce, spicy Monterey Bay squid, marjoram, and aioli</em><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S4SXrMv_SLI/AAAAAAAAAMI/TcgmNigRQjE/s1600-h/IMG_1031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="150" src="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S4SXrMv_SLI/AAAAAAAAAMI/TcgmNigRQjE/s200/IMG_1031.jpg" width="200" /></a><a href="http://4.bp.blogspot.com/_wyuUVdRJ7Ws/S4SXsj2v1yI/AAAAAAAAAMQ/u2VC5zKfnyA/s1600-h/IMG_1032.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="150" src="http://4.bp.blogspot.com/_wyuUVdRJ7Ws/S4SXsj2v1yI/AAAAAAAAAMQ/u2VC5zKfnyA/s200/IMG_1032.jpg" width="200" /></a></div><br />
<em>I got the ravioli which everyone agreed was the best. Kelly and Ed said Chez Panisse's pasta dishes are always the best. Homemade, obviously, and just super tasty and flavorful. Perfect balance and blend of flavors. Delicious with the truffle on top! </em><br />
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<em><u>Dessert</u> </em><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Pink Lady apple and huckleberry tart with crème fraiche</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Blood orange upside-down cake with cardamom cream</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>A plate for two of hazelnut-almond chocolates, Barhi dates, and candied Cara Cara orange peel </em></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_wyuUVdRJ7Ws/S4SXtokoTqI/AAAAAAAAAMY/S8M2ivFtiXY/s1600-h/IMG_1033.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="150" src="http://1.bp.blogspot.com/_wyuUVdRJ7Ws/S4SXtokoTqI/AAAAAAAAAMY/S8M2ivFtiXY/s200/IMG_1033.jpg" width="200" /></a><a href="http://3.bp.blogspot.com/_wyuUVdRJ7Ws/S4SXv1kN2JI/AAAAAAAAAMg/epJw3nOrlYc/s1600-h/IMG_1034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="150" src="http://3.bp.blogspot.com/_wyuUVdRJ7Ws/S4SXv1kN2JI/AAAAAAAAAMg/epJw3nOrlYc/s200/IMG_1034.JPG" width="200" /></a><a href="http://3.bp.blogspot.com/_wyuUVdRJ7Ws/S4SXxGywdzI/AAAAAAAAAMo/LFGx-q60qQo/s1600-h/IMG_1035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="150" src="http://3.bp.blogspot.com/_wyuUVdRJ7Ws/S4SXxGywdzI/AAAAAAAAAMo/LFGx-q60qQo/s200/IMG_1035.JPG" width="200" /></a></div><em>The blood orange cake perfectly represented and conveyed the flavor of the blood orange. It went just beautifully with the cardamom cream!</em><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S4SXydom50I/AAAAAAAAAMw/n2D_nEACAfk/s1600-h/IMG_1037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="150" src="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S4SXydom50I/AAAAAAAAAMw/n2D_nEACAfk/s200/IMG_1037.JPG" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><em><span style="font-size: x-small;">The little copper lamp and S&P grinders that were on every table</span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Chez Panisse's website says "<em>Alice and Chez Panisse are convinced that the best-tasting food is organically and locally grown and harvested in ways that are ecologically sound by people who are taking care of the land for future generations.</em>" Sounds very nice in theory, of course. This may be easily realizable in California, a state where the growing season lasts year round. Yet this is much harder in other parts of the country and the world where this is not the case. Also, food produced this way tends to be more expensive--another significant hurdle in promoting the widespread consumption of organic and locally grown food. Thoughts and comments are much welcomed and and appreciated!</div>Geoffrey Cohenhttp://www.blogger.com/profile/00537272850451567550noreply@blogger.com3tag:blogger.com,1999:blog-8736229461132038371.post-31131863360374907382010-02-21T12:55:00.000-05:002010-02-21T12:55:05.391-05:00Polenta with Baby Bok Choy<span style="color: #3d85c6; font-size: large;"><strong>Polenta with Baby Bok Choy </strong></span><br />
<em>This is a perfect one-dish dinner to prepare for one person. It’s nutritious and comforting and takes less than 20 minutes start to finish!</em><br />
<em>Serves 1 a large and filling meal</em> <br />
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2 heads baby bok choy<br />
½ c. cornmeal or polenta<br />
1½ c. milk<br />
1/8 c. grated parmesan (the higher the quality, the better the end result, obviously!)<br />
1 t. soy sauce<br />
1 T. balsamic vinegar<br />
1 egg<br />
salt and pepper<br />
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1. Heat some olive oil in a pan on medium heat. Wash and cut the end off the bok choy so each stem/leaf is separate. Add bok choy and a tablespoon or so of water to pan. Cover and cook for ~5 minutes or until almost tender. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_wyuUVdRJ7Ws/S3Im-eXXV2I/AAAAAAAAALg/5Dea0e8bp9Y/s1600-h/IMG_0907.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kt="true" src="http://1.bp.blogspot.com/_wyuUVdRJ7Ws/S3Im-eXXV2I/AAAAAAAAALg/5Dea0e8bp9Y/s320/IMG_0907.jpg" width="320" /></a></div>2. Meanwhile, bring milk to a boil in small saucepan. Whisking vigorously (to avoid having lumps), slowly add cornmeal in a steady stream. Cover and cook 2-3 minutes or until an oatmeal-like consistency.<br />
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3. Remove lid from bok choy and add soy sauce, vinegar and pepper. Once liquid has mostly evaporated, mix parmesan and pepper into the polenta. Make a bed of polenta on a plate, and top with baby bok choy.<br />
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4. Return bok choy pan to heat and crack egg into the pan, cooking until the white is cooked but yolk is still runny (or cook it longer if you prefer the yolk hard). Top bok choy with fried egg, sprinkle with salt and pepper and serve immediately.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_wyuUVdRJ7Ws/S3InA4zZ4tI/AAAAAAAAALo/q9RQJsUj5D4/s1600-h/IMG_0908.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" kt="true" src="http://1.bp.blogspot.com/_wyuUVdRJ7Ws/S3InA4zZ4tI/AAAAAAAAALo/q9RQJsUj5D4/s400/IMG_0908.jpg" width="400" /></a></div><br />
<u>Notes</u>: Flavorings can be greatly altered here. You could make it entirely Asian and omit the balsamic vinegar and use sesame oil and/or rice vinegar, or add any herbs and/or spices to the bok choy and/or polenta. Plenty of room for experimentation! This would be equally great with any other leafy green, or any veggie for that matter!Geoffrey Cohenhttp://www.blogger.com/profile/00537272850451567550noreply@blogger.com3tag:blogger.com,1999:blog-8736229461132038371.post-84393974167100540992010-02-14T15:35:00.000-05:002010-02-14T15:35:56.441-05:00Roasted Butternut Squash Soup<strong><span style="color: #3d85c6; font-size: large;">Roasted Butternut Squash Soup</span></strong><br />
<em><span style="font-size: x-small;">Adapted from Ina Garten</span></em><br />
<em>This is a great autumn or winter recipe. It is hearty and rich and extremely healthy, containing only a small bit of olive oil in the entire recipe. </em><br />
<em>Serves about 6</em><br />
<br />
1 butternut squash<br />
1 apple<br />
1 onion<br />
evoo (extra virgin olive oil)<br />
4 cloves roasted garlic<br />
1 t curry powder<br />
½ t cinnamon and/or allspice<br />
salt<br />
pepper<br />
sour cream, optional for serving<br />
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1. Preheat oven to 425°F. Peel and deseed and core the squash, apple and onion. Cut into rough 1-inch chunks. <br />
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2. Place in large baking pan, drizzle with a couple tablespoons evoo, salt and pepper, and toss to coat. Bake ~35 minutes, stirring occasionally, until tender (=you can pierce it very easily with a fork or knife). Caramelization will have occurred and there should be some browning! Let cool a bit when done cooking.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_wyuUVdRJ7Ws/S0lFLB-luXI/AAAAAAAAAKY/6XFllpWfOvg/s1600-h/veggies+before+and+after.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://1.bp.blogspot.com/_wyuUVdRJ7Ws/S0lFLB-luXI/AAAAAAAAAKY/6XFllpWfOvg/s640/veggies+before+and+after.JPG" /></a></div>3. In batches in a food processor (or blender), purée roasted veggies and garlic with a little water as necessary just to combine it. Don’t puree too much though—it’s nice to have some texture to the finished product.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S0lFM_aviTI/AAAAAAAAAKg/bZ75PcUfh-8/s1600-h/IMG_0859.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S0lFM_aviTI/AAAAAAAAAKg/bZ75PcUfh-8/s320/IMG_0859.JPG" /></a></div><br />
4. Put purée in a big soup pot and add enough water (3 or so cups, depending on size of squash) to make a thick, soup-like consistency. Add spices and salt and pepper to taste and warm. Eat as is or topped with sour cream.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S0lFN13vI0I/AAAAAAAAAKo/_nVzphlM8_s/s1600-h/IMG_0861.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S0lFN13vI0I/AAAAAAAAAKo/_nVzphlM8_s/s200/IMG_0861.JPG" /></a></div><u>Notes</u>: As alluded to in my first post, this recipe can easily be modified depending on your personal taste or what you have in the fridge. For example, an immersion blender would drastically speed up step 3—and greatly reduce cleanup! You could garnish the soup with chopped scallions, peanuts or cashews, for instance. You can also use a different type of squash, or throw in an extra onion or apple if you so choose. The spices can be altered as well—throw in some nutmeg or cardamom and see if you like it. Use garam masala instead of curry powder just for kicks. Cooking is all about experimentation and deciding what tastes best to you! Bon app y’all!Geoffrey Cohenhttp://www.blogger.com/profile/00537272850451567550noreply@blogger.com8tag:blogger.com,1999:blog-8736229461132038371.post-66487505897884752392010-02-10T09:29:00.000-05:002010-02-10T09:29:33.588-05:00Roasted Pears with Honeyed Goat Cheese<strong><span style="color: #3d85c6; font-size: large;">Roasted Pears with Honeyed Goat Cheese</span></strong><br />
<em><span style="font-size: x-small;">Adapted from Suzanne Collins</span></em><br />
<em>This is a simple yet delicious wintertime dessert. It looks impressive and tastes amazing but requires little effort to make! It was inspired by a dish a friend created for a potluck.</em><br />
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1 T butter<br />
1 pear<br />
1/3 c. goat cheese<br />
1 T honey<br />
2 T balsamic vinegar<br />
1/4 c. sliced almonds<br />
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1. Preheat oven to 375°F. Put butter in a small pan with sides (I used a 9x9-in.) and place in preheating oven until butter is melted (just a few minutes). Take the pan out so butter doesn't burn.<br />
2. Stand pear up on its base and slice downwards lengthwise into 1/4 in. slices. Place slices in pan without overlapping. Put in oven and roast for about 5 minutes. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_wyuUVdRJ7Ws/S1Kg_tipwZI/AAAAAAAAAKw/qz_rl0Yznqc/s1600-h/IMG_0869.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://4.bp.blogspot.com/_wyuUVdRJ7Ws/S1Kg_tipwZI/AAAAAAAAAKw/qz_rl0Yznqc/s320/IMG_0869.jpg" /></a></div>3. Sprinkle (or brush) the balsamic vinegar on the pears. Cook for about 5 more minutes until tender. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_wyuUVdRJ7Ws/S1KhBvjdGYI/AAAAAAAAAK4/MY4Hkrad-T0/s1600-h/IMG_0870.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://4.bp.blogspot.com/_wyuUVdRJ7Ws/S1KhBvjdGYI/AAAAAAAAAK4/MY4Hkrad-T0/s200/IMG_0870.JPG" /></a></div>4. Meanwhile, mix goat cheese and honey, to taste, and toast almonds in oven until they <em>just</em> start to color.<br />
5. Once pears have cooled a bit, spoon a bit of goat cheese on top of each pear slice, sprinkle with almonds, and serve! <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S1KhDITZh6I/AAAAAAAAALA/Zlu2Fyr5kkI/s1600-h/IMG_0885.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://2.bp.blogspot.com/_wyuUVdRJ7Ws/S1KhDITZh6I/AAAAAAAAALA/Zlu2Fyr5kkI/s320/IMG_0885.jpg" /></a></div><br />
<u>Notes</u>: This recipe (like nearly every recipe!) is very adaptable. Blue cheese could be subsituted for the goat cheese; a flavored balsamic vinegar would be amazing with the pears; walnuts instead of almonds would be equally delicious; port instead of balsamic vinegar and with blue cheese would go perfectly, too; a balsamic reduction over the top would add lots of flavor and another color contrast. This could be served with cake or ice cream or port. (Though, in my opinion, it's so good on it's own--why add anything!)<br />
Alternatively, omit the honey and the dish could deliciously and elegantly top a salad as a first or main course.Geoffrey Cohenhttp://www.blogger.com/profile/00537272850451567550noreply@blogger.com4tag:blogger.com,1999:blog-8736229461132038371.post-38298204712227031972010-02-09T22:36:00.000-05:002010-02-09T22:36:23.754-05:00Welcome to Bon App Y'all!I set the heavy, steaming saucepan on a cork trivet in the middle of the bright pink linoleum tablecloth. We start to spoon out generous servings of this aromatic and hearty dish, made from ingredients that humans have consumed since nearly 10,000 B.C. Upon first taste, my friends all rejoice in its utter deliciousness—so many textures, tastes and colors contributing to such a flavorful and substantial dish. We are eating <em>mujadarra</em>, a popular Middle Eastern dish made with rice, lentils, cinnamon, allspice, salt and pepper. That’s it! This dish took just 5 minutes of active prep time to make and another 40 minutes of nothing (email reading, TV watching, laundry, homework, etc.) This one-pot meal that’s so tasty and healthy (virtually no fat, loads of protein) is so simple and inexpensive to make.<br />
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Hello and welcome to Bon App Y’all! My hopes with this blog are to promote the cooking and enjoyment of delicious and beautiful, yet simple and affordable dishes. I believe that far too few people today cook at home. America’s health and obesity problems can in large part be traced to the rise of eating out and the consumption of greater quantities of processed foods as opposed to natural, fresh, often raw ingredients. <br />
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I also believe that cooking is easier than most might think. People often fret over exact measurements and specific ingredients, when, in reality, precision is not terribly crucial. In fact, I usually improvise when cooking; I very rarely measure, and I frequently substitute, add and/or omit ingredients according to my personal taste, what I do or don’t have in my kitchen, or any produce that’s about to go bad and needs to be used).<br />
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Finally, cooking yourself is much more economical and healthful than eating out or ordering in. It is often tastier and usually even quicker than traveling to and eating at a restaurant. I feel that we as Americans could benefit from an increase in home cooking, providing us with more nutritious, cheaper and more enjoyable meals overall. <br />
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I plan to regularly include recipes and pictures of what I’ve been cooking recently, including many foods (i.e. breads, gratins, soufflés, etc.) that sound and have connotations of being difficult, but in reality are quite simple and quick to make! Thank you for your interest, comments and suggestions! Bon App Y'all!<br />
<em>Geoffrey</em>Geoffrey Cohenhttp://www.blogger.com/profile/00537272850451567550noreply@blogger.com12