tag:blogger.com,1999:blog-32118987050853411312024-03-19T04:28:14.251-04:00The Cooks in the KitchenThere's a story behind every recipe.Naomihttp://www.blogger.com/profile/03674764657213588549noreply@blogger.comBlogger177125tag:blogger.com,1999:blog-3211898705085341131.post-12460766465603056642018-05-02T17:58:00.002-04:002018-05-02T18:00:26.393-04:00Baker for a Prince<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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A Victoria Sponge Cake from <a href="http://www.violetcakes.com/about/">Violet Bakery </a></td></tr>
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In 2016, I interviewed Claire Ptak of <a href="http://www.violetcakes.com/about/">Violet Bakery</a> in East London as part of my Cooks in the Kitchen series. Her recipes intrigued me, and I spent many hours in the kitchen working my way through her acclaimed cookbook, <i>The Violet Bakery Cookbook, </i>where I tried my hand on anything from Victoria sponges and Cardamom Buns to quiche and scones. The story of her bakery's early years at the Broadway Market in Hackney and the eventual opening of her tiny brick and mortar, Violet, remained an inspiration.<br />
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Encouraged by the story of Claire, I started my own bakery in 2017, <a href="https://www.lavenderandhoneykitchen.com/">Lavender and Honey Kitchen</a>, where my daughter and I now work as seasonal bakers partnering with local farms and small businesses to bring heirloom recipes to dinner tables. Violet Bakery has remained a strong source of inspiration and a model for our business.<br />
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So it was with great joy I read the news of Claire Ptak being chosen to bake the cake for the Royal Wedding of HRH Prince Harry and Meghan Markle on May 19! I decided to run this post again in honor of this joyous event. Read on below for the original interview with Claire...<br />
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<tr><td class="tr-caption" style="font-size: 12.8px;">Claire Ptak with husband, Damian, on market day in London.</td></tr>
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"Taste is paramount," says Claire Ptak in the introduction of her newest release, <i>The Violet Bakery Cookbook, </i>a collection of recipes featuring exquisite cakes, pastries, jams and "toasties" she offers in her bakery and cafe in east London. She adds, "If we're going to treat ourselves, it had better be good." This philosophy has won acclaim for Violet's sweets around London and beyond as a steady stream of loyal customers make their way to her tiny bakeryin search of the delectable goods she offers, which are prepared with lesser amounts of sugar and only the purest ingredients available.<br />
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Claire, a former Californian with a degree in film-making, figured out she was more interested in food than films after spending a year in the Hollywood industry. Encouraged by her friends and family, she made the brave decision to follow her dream and attended a one-day internship at Chez Panisse in 2001. A year later, she was hired on as a pastry chef. What followed became an intricate training ground for the future of her own bakery as she "lived and breathed nothing but preparing, tasting, and reading about food and how to make it as good as possible."<br />
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Three years later, Claire moved to London to join her boyfriend, Damian, and to plan their future together. After several years of staging in a handful of London's elite restaurants, Claire started her fledgling business in 2010, baking in the kitchen of the one-bedroom flat she shared with her now-husband, selling her cakes at a stall at the Broadway Market in Hackney. Now her shop, <i>Violet </i>is a bustling cafe where customers enjoy the view of an open kitchen where music is playing, bakers are hard at work and the most enticing cakes and pastries show off their delectable beauty against the smooth wood grain of an antique case.<br />
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Read on for my interview with Claire...<br />
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<tr><td class="tr-caption" style="font-size: 12.8px;">A mocha cake for a special birthday.</td></tr>
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<i><br /></i><i><br /></i><i><br /></i><i>Tell me about your life now - where you live, your husband (and baby!), what you do, etc.</i></div>
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<span style="font-family: inherit;">I live in Hackney in East London with my husband Damian, our baby daughter and my beautiful whippet Shuggie Dog. Our house is just down the road from my bakery, Violet, where I can often be found writing new recipes. I also work as a freelance food stylist and write a column for The Guardian, so I have plenty to keep me busy!</span><br />
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<tr><td class="tr-caption" style="font-size: 12.8px;">Classic Chocolate Devil's Food with salted caramel icing and a garnish of flowers.</td></tr>
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<i><br /></i><i><br /></i><i><br /></i><i>Where did you grow up? Give me some brief details about your family.</i></div>
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<span style="font-family: inherit;"><span lang="EN-US"><span style="font-stretch: normal;"> </span></span><span lang="EN-US">I grew up in Inverness, California, which is just north of San Francisco. It’s a rural part of the world, and we were lucky enough to have wild blackberries and apple trees in our back yard. There was always a strong emphasis on seasonality, and that’s where everything started for me.</span></span></div>
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<tr><td class="tr-caption" style="font-size: 12.8px;">A Chiffon Sponge with Damson jam and a Josterberry Swiss buttercream icing.</td></tr>
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<i><br /></i><i><br /></i><i><br /></i><i>Where did your passion for cooking come from? Was there a particular person who inspired you?</i></div>
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<span style="font-family: inherit;">My grandmother was a fantastic baker, and I remember her being very patient with me when I wanted to help her as a small child. Baking was a way of life for me growing up, and my own passion for taste and ingredients led me to develop my own skills and recipes.</span><br />
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<tr><td class="tr-caption" style="font-size: 12.8px;">A Red Velvet wedding cake with cream cheese filling and vanilla Swiss buttercream icing.</td></tr>
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<i><br /></i><i><br /></i><i><br /></i><i>What advice would you give to others wanting to start their own small business?</i></div>
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<span style="font-family: inherit;">I think the most important thing is to understand your business, your industry, and what it is that you are trying to achieve. Unfortunately passion alone is not a strong enough foundation for a successful, sustainable business.</span></div>
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<span style="font-family: inherit;">I really recommend working in the industry first to learn how it ticks, and to help you understand your customers.</span></div>
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<span style="font-family: inherit;">Finally, establish a vision, hold on to it, and always trust your gut. So many businesses lose sight of their core values and that is when things fall apart.</span><br />
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<tr><td class="tr-caption" style="font-size: 12.8px;">Devil's Food with Salted Caramel icing.</td></tr>
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<i><br /></i><i><br /></i><i><br /></i><i>What do you love about your life?</i></div>
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<span style="font-family: inherit;">I feel very fortunate to do what I love and love what I do. It doesn't feel like work. Sure I hate a deadline as much as the next person but thank God for deadlines! I love to set my mind to something and then make it happen. Anything is possible. </span><br />
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<tr><td class="tr-caption" style="font-size: 12.8px;">And another gorgeous wedding cake with that famous salted caramel icing.</td></tr>
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<i><br /></i><i><br /></i><i><br /></i><i>What is your favorite thing to cook/bake?</i></div>
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<span style="font-family: inherit;">Any fruit that’s in season – it’s what we base everything around at Violet, and I only like to bake with ingredients when they are at their best. </span><br />
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<tr><td class="tr-caption" style="font-size: 12.8px;">Rose water Madeleines.</td></tr>
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<i><br /></i><i><br /></i><i><br /></i><i>What inspires you?</i></div>
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<span style="font-family: inherit;">The weather, good or bad. I love paying attention to it. I love being out in the elements. It reminds you what is real. </span><br />
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<tr><td class="tr-caption" style="font-size: 12.8px;">A scene during the Violet and the Vicarage, a styling and photography workshop.</td></tr>
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<i style="background-color: white; color: #222222;"><span style="font-family: inherit;"><br /></span></i><i style="background-color: white; color: #222222;"><span style="font-family: inherit;"><br /></span></i><i style="background-color: white; color: #222222;"><span style="font-family: inherit;">Do you have hobbies?</span></i><br />
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<span style="font-family: inherit;">Erm, baking! I still feel like it's a hobby because I love it.</span></div>
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<tr><td class="tr-caption" style="font-size: 12.8px;">Inside Violet.</td></tr>
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<i><br /></i><i><br /></i><i><br /></i><i>What is one thing you hope to achieve in 2016?</i><br />
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<span style="font-family: inherit;"><span class="im" style="color: #500050;"></span>I'd like to just get through the next month! Motherhood is magical and challenging!</span><br />
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<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;"><br /></span><span style="font-family: inherit; font-size: x-large;">Recipes...</span><br />
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<br />
Cream Scones, featured on the cover of Saveur Magazine in February, 2016.</td></tr>
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<b><br /></b><b><br /></b><b>Cream Scones</b><br />
Makes 12 scones<br />
<br />
700g (5 cups) all-purpose flour plus more for rolling<br />
2 tablespoons baking powder<br />
1/2 cup sugar<br />
1/2 teaspoon salt<br />
200g (3/4 cup plus 2 tablespoons) unsalted butter, chilled<br />
600g (2 1/2 cups) heavy cream<br />
1 egg, slightly beaten, for the egg wash<br />
good quality jam and freshly whipped or clotted cream, to serve<br />
<br />
Line a baking sheet with parchment paper.<br />
<br />
In a bowl, sift together the flour and baking powder and stir in the sugar and salt.<br />
<br />
Cut the butter into small pieces and using a stand mixer or food processor mix until you get a course, crumbly result. Pour the cream over the top and stir with a wooden spoon until just combined.<br />
<br />
Turn the scone mixture out onto a lightly floured surface and press it together into a block. Let the dough rest for 5 minutes.<br />
<br />
After it has rested, fold the dough in half, lifting and turning the dough over itself just the once. Press together and let it rest for another 5 minutes.<br />
<br />
When ready, roll the dough out to 2.5 cm (1 inch) thick and use a round cutter to stamp out even rounds, but try not to handle the dough too much.<br />
<br />
Transfer the scones to the lined baking sheet, cover with plastic wrap and place the tray in the fridge or freezer for 10 to 20 minutes to rest. This will help the scones to keep their shapes while baking.<br />
<br />
While the scones are in the freezer, preheat the oven to 200 degrees C or 400 degrees F.<br />
<br />
Brush the scones with the egg wash and bake for 18 - 25 minutes, depending on their size.<br />
<br />
Remove from the oven and transfer to a wire rack to cool completely. To serve, split scones in half, spread with jam and fill with cream.<br />
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<br />
<br />
Cardamom Buns</td></tr>
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<span style="font-family: inherit;"><b><br /></b></span><span style="font-family: inherit;"><b><br /></b></span><span style="font-family: inherit;"><b>Cardamom Buns</b></span></div>
<div>
<span style="font-family: inherit;">Makes 12 buns</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;">For the filling:</span></div>
<div>
<span style="font-family: inherit;">75g (1/3 cup) unsalted butter</span></div>
<div>
<span style="font-family: inherit;">250g (1 cup plus 2 tablespoons) light brown sugar</span></div>
<div>
<span style="font-family: inherit;">1 tablespoon ground cinnamon</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;">For the buns:</span></div>
<div>
<span style="font-family: inherit;">560g 1 1/2 cups all-purpose flour, plus more for rolling*</span></div>
<div>
<span style="font-family: inherit;">2 tablespoons baking powder</span></div>
<div>
<span style="font-family: inherit;">2 teaspoons kosher salt</span></div>
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<span style="font-family: inherit;">2 teaspoons ground cardamom</span></div>
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<span style="font-family: inherit;">240g (1 cup plus 1 tablespoon) cold, unsalted butter, cut into small cubes</span></div>
<div>
<span style="font-family: inherit;">300g (1 1/4 cups cold milk)</span></div>
<div>
<span style="font-family: inherit;">sugar, for dipping</span></div>
<div>
<span style="font-family: inherit;">butter, for greasing pan</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;">Preheat oven to 200 degrees C or 390 degrees F</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;">Butter a 12-cup muffin tin.</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;">First, prepare the filling. Melt the butter and leave in a warm place so that it remains liquid. Mix together the light brown sugar and cinnamon until no lumps remain, then set aside.</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;">Now make the dough. In the bowl of a stand mixer with a paddle attachment, combine all dry ingredients with the cubes of butter and mix until you have a coarse meal. Slowly pour the milk while the mixer is running, until the dough forms into a ball and comes away from the bowl. Turn the dough out onto a lightly floured surface and leave to rest for a few minutes. Fold the dough gently over itself once or twice to pull it all together. Let the dough rest a second time, for 10 minutes. </span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;">Clear a large surface, dust lightly with more flour, and roll out the dough into a large rectangle until about 5mm (1/8 inch) thick. Brush the surface of the dough with the melted butter and, before the butter hardens, sprinkle the cinnamon sugar onto the butter. You want a good, slightly thick layer.</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;">Now roll the dough up, starting at the long side, keeping it neat and tight. Gently tug the dough toward you to get a taut roll while rolling away from you into a spiral. Once it's all rolled up, gently squeeze the roll to ensure it's the same thickness throughout. Use a sharp knife to cut the roll crosswise into 12 even slices. Take a slice of the cinnamon roll, peel back about 5 cm (2 inches) of the loose end of the pastry and fold it in back under the roll to </span>loosely<span style="font-family: inherit;"> cover the bottom of the roll. Place in the muffin pan, flap side down. Repeat with remaining slices. </span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;">Bake the buns for 25 minutes. As soon as they are out of the oven, invert them onto a cooling rack so that they don't stick to the tray. Dip each cinnamon bun into a bowl of sugar and serve straight away.</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;"><b>*Note: </b> When I made these buns, I used 3 cups of flour. I think there may be a mistake in the translation from grams to American measurements.</span><br />
<span style="font-family: inherit;"><br /></span>
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<span style="font-family: inherit;"><i><br /></i></span>
<span style="font-family: inherit;"><i>All photos courtesy of <a href="http://www.violetcakes.com/" target="_blank">Violet Cakes</a> and used with permission.</i></span></div>
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Naomihttp://www.blogger.com/profile/03674764657213588549noreply@blogger.com43tag:blogger.com,1999:blog-3211898705085341131.post-43117259031838605462017-12-29T12:04:00.000-05:002017-12-29T12:06:17.601-05:00Cary's Camino<div align="center" class="MsoNoSpacing" style="line-height: 150%; text-align: center;">
<span style="font-family: inherit;"><br /></span></div>
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Cary Clifford, owner of Camino Bakery in Winston-Salem, NC </td></tr>
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<span style="color: #222222; font-weight: normal;"><span style="font-family: inherit;">Cary's Camino</span></span></h2>
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<span style="background-color: transparent; font-family: inherit;"><br /></span>
<span style="background-color: transparent; font-family: inherit;">by Naomi Gingerich</span></div>
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<o:p><span style="font-family: inherit;"><br /></span></o:p></div>
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<span style="font-family: inherit;">In 1997, fresh out of college
with a history degree, I walked the Camino de Santiago, an ancient path of
pilgrims in Spain. Newly married to my husband, Jonathan Milner, I was searching for direction on what
to do with my life. Though this was a formative journey for me, I never dreamed
I would return to my home town of Winston-Salem to raise a family, or to open a
business in the former tobacco city where I spent my childhood years. But life
can be a winding path, and for me, that path has led me home where I now own a
bakery, coffeehouse and wine bar named after the pilgrimage so inspiring in my
early years. </span></div>
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<span style="font-family: inherit;">Owning a business came as
somewhat of a surprise for me, but after our second son was born with a
chromosomal defect, I began looking for something I could do out of our
home. The idea of baking cookies for a
local coffee shop seemed like the perfect way for me to stay home with our two
sons, Owen and Errol, while at the same time providing a way to pay for Errol’s
mounting hospital bills. In 2008, I started my home bakery and within a few
months I had outgrown my small kitchen. About this time, a renovated kitchen space
became available in the basement of Krankies, a local coffee shop which sold my
baked goods, so I decided to move my business there. </span></div>
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<span style="font-family: inherit;">During the next three and a half
years I watched a steady growth in sales as I added more wholesale clients throughout
the city. But In the middle of this incredible surge of growth, I faced one of
the biggest hardships of my life, which actually threatened the future of my
fledgling company. </span></div>
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<span style="font-family: inherit;">After multiple surgeries and
spending weeks at Duke Hospital in Raleigh, our son Errol died at age three and
a half. </span></div>
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<span style="font-family: inherit;">This was a devastating time in
my life and I only survived with the help of friends and family. I wanted to close the business, but my crew
surrounded me and said, “We got this, we’ll make it work.” My friends and
employees kept the bakery going when I had nothing left to give during those
dark days, and I certainly couldn’t have done it without them.</span></div>
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<br /></div>
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<span style="font-family: inherit;">Growth continued, in spite of
the crushing heartache our family experienced, and in 2011 we made the big decision
to open a retail location. We moved our
business to the historic Nissen building on the corner of Fourth and
Cherry. Built in 1927 by W.M. Nissen
with the fortune of his wagon wheel company, this Neo-classical gem had been
home to a variety of industrious shopkeepers before us, from clothing boutiques
to shoe companies and even a lingerie shop. We opened our doors to the bustle
of pedestrians, and today our bakery, coffeehouse and wine bar is
affectionately known by many as their “home away from home.” </span></div>
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<span style="font-family: inherit;">Creating an environment that
nurtures community and provides a congregating place for all ages was a big
part of my vision for Camino. Growing up
here, we didn’t have a place where as teenagers we could meet our friends – a
place that was safe and fun and our parents didn’t have to worry. A place where we could act like an adult but
could bring a kid to play. I wanted a place like that.</span></div>
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<div class="MsoNoSpacing" style="line-height: 150%;">
<span style="font-family: inherit;">And if you step inside my bakery,
you’ll get a feel for what I’m talking about. There’s elbow-to-elbow seating
around hand-made tables flanking a wall of windows where a community gathers.
The counters hold an assortment of breakfast sweets, cheesecakes, layer cakes,
and croissants. And then there’s the artisan bread lining the wall behind the
counter, with choices ranging from French Baguettes and California Sourdough,
to Pan au Levain and Brioche, all baked fresh daily. But the best part is the people of all ages
gathered around tables in happy conversation, or perusing a newspaper or
hunched over laptops doing school assignments. </span></div>
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<span style="font-family: inherit;">In 2015, we acquired a second
location at Wake Forest Baptist Hospital, and in 2016, a third, with the
acquisition of Camino Brookstown, located in historic Old Salem. While this
growth may seem a remarkable accomplishment in a mere 6 years, we really just
went with the opportunities that presented themselves. It wasn’t anything
planned. The hospital location came to us when they lost a tenant suddenly. I
was in Canada with Jonathan at the time, celebrating our 20-year anniversary
when I got the call. My employees really stepped up to the plate that time,
too. The Brookstown location came as a
result of needing extra kitchen space to keep up with the 300 loaves of bread
we bake on a daily basis. We hadn’t even been thinking of opening another
business, but then the former Ollie’s Bakery became available and it had
everything we needed to give more room for the bread-baking portion of the
bakery. Within several weeks we had a deal worked out.</span></div>
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<div class="MsoNoSpacing" style="line-height: 150%;">
<span style="font-family: inherit;">These past six years have been
an adventure, for sure. In addition to our three retail locations, we now have
wholesale customers in over 30 coffee shops, restaurants and stores, many who have
been with us from the beginning. Additionally, we have a booth at the
Cobblestone Farmers’ Market downtown where we sell our bread and pastries each
Saturday.</span></div>
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<br /></div>
<div class="MsoNoSpacing" style="line-height: 150%;">
<span style="font-family: inherit;">Owning a business (or three!)
does not come without challenges, but it can be greatly rewarding. Like anything in life worth having, it takes
hard work, but I have an incredible team of 45 employees helping me every day.
Pretty much everything in this place is done better by someone other than me
because we have experts in each thing.
I’m just the one making the connections. The number one piece of this
puzzle is the people who are making this stuff, and we value our employees.</span></div>
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<br /></div>
<div class="MsoNoSpacing" style="line-height: 150%;">
<span style="font-family: inherit;">Though it’s been years since I walked
the Camino de Santiago, the journey continues to inspire me in many ways, and I
try to express that through the atmosphere I create in my Camino locations in
our city. I want our coffee shops to be a place where people can gather in
fellowship with friends over beautiful food and drink. And perhaps, in the process, figure out their
own path in life. </span></div>
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<span style="font-family: inherit;"> This business has been born out of community,
from friends and family who gathered around me during the sickness and death of
my son, to the employees who have stood by me through good times and bad, and
the loyal customers who come back day after day. I have had so many people supporting me and
helping me. If I can provide that kind of community for others, then I have
accomplished my mission. </span></div>
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<span style="font-family: inherit;">Cary’s Advice</span></div>
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<li>·<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span><span style="color: #222222; font-family: inherit; text-indent: -0.25in;">Food businesses are notoriously low
profit and high risk, and it’s also a ton of work cooking in a commercial
kitchen. So that you can see if you like owning a food business without being
burdened by too much debt, try starting out simply: rent space in a communal
kitchen or work out of your home if your local regulations allow for that. If
you have to buy kitchen equipment, buy used equipment through Craigslist or
auctions, and get the bare minimum you need to get started. </span></li>
</ul>
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<li>·<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span><span style="color: #222222; font-family: inherit; text-indent: -0.25in;">I highly recommend selling through
local farmer’s markets - and be sure to work the booth yourself as much as you
can in your early years! You’ll get immediate feedback on what people in your
area like and dislike, and how to make customers feel loved and appreciated.
For 5 years I spent my Friday nights baking for our farmer’s market, and
although it was difficult to work our booth after those long nights of baking,
that was the best experience I ever had in customer service. I’m still friends
with a lot of people who were my early market customers, and they gave me many
of my best ideas about baked goods and how to present them. </span></li>
</ul>
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<li>·<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span><span style="color: #222222; font-family: inherit; text-indent: -0.25in;">If you decide to open a brick and
mortar location, here’s a simple test you should give any location before
signing a lease. Sit in front of the potential location for an hour and count
people walking by. Do not go by your gut when picking a location and do not
make the mistake of thinking “But we’ll be that destination location!" The
exposed bricks or high ceilings that look so gorgeous in an out-of-the-way
location aren’t going to look pretty at all when you can’t make payroll. </span></li>
</ul>
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<li>·<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span><span style="color: #222222; font-family: inherit; text-indent: -0.25in;">Finding great people to work with is
both essential and really tricky. There’s no simple formula to hiring well, but
I’ve definitely learned to look for happy people — one unhappy employee will
bring your whole team down! </span></li>
</ul>
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<li>·<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span><span style="color: #222222; font-family: inherit; text-indent: -0.25in;">Beverages are crucial to the
financial success of most food businesses. Profit margins for food products
tend to be about 2-6%, whereas beverages are often 80% or higher. So make sure
to offer a great range of drinks, especially coffee, wine, and beer (which also
happen to be 3 of my favorites!).</span></li>
</ul>
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<li>·<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span><span style="color: #222222; font-family: inherit; text-indent: -0.25in;">Social media and emails are fabulous
free ways to market your business. Set a goal for how often you’d like to post
(I recommend posting once a day and emailing once a week), and be sure your
photographs are inviting!</span></li>
</ul>
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<span style="font-weight: normal;"><span style="color: #222222; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><i>"If your Nerve deny you--</i></span></span><span style="color: #222222; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><i>Go above your Nerve--" – Emily
Dickinson</i></span></span></span></h3>
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<span style="font-weight: normal;"><span style="color: #222222; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><i><br /></i></span></span></span></div>
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<span style="color: #222222; text-align: center;"> Photography by </span><a href="http://www.redcardinalstudio.com/" style="text-align: center;">Red Cardinal Studio</a></div>
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<span style="font-weight: normal;"><span style="color: #222222; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">Article as published in the 2017 Winter issue of<i> Where Women Create Business.</i></span></span></span></div>
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Naomihttp://www.blogger.com/profile/03674764657213588549noreply@blogger.com25tag:blogger.com,1999:blog-3211898705085341131.post-70806981444774332612017-07-14T06:47:00.001-04:002017-07-14T06:47:27.334-04:00Boots in the Kitchen<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;"><br /><br /><a href="http://www.displacedhousewife.com/?p=3045">Brown Butter Chocolate Chip Cookies</a> </td></tr>
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<i><span style="font-size: x-large;">I</span></i>n a picturesque valley tucked between two mountain ranges along California's coast, you'll find a beautiful woman bent over lush gardens as the sun rises across vineyards and farmlands in the small agricultural community of the Santa Ynez Valley. Known far and wide for her genius in the kitchen, Rebecca Firth, author of the blog, <a href="http://www.displacedhousewife.com/">DisplacedHousewife</a>, also carries a passion for gardening, a hobby that brings peace and balance to her sometimes-hectic life as a mom and business owner.<br />
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An urban-dweller by nature, Rebecca initially found the quiet life of the valley with its horse ranches and wineries a bit challenging. After all, she had just come from the adventurous bustle of living in Beijing (you can read more about that below). But soon the beauty of the land found its way into her heart and now she tends the soil, writes the recipes and bakes the sweets, all while raising her two kids, Stella and Gavin, in a place they call home. And she even wears boots like the locals.<br />
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Read on for my interview with Becca:<br />
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<tr><td class="tr-caption" style="text-align: center;"><br />Flowers from the garden. </td></tr>
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<span style="font-family: inherit;"><i>Tell us a little bit
about your life, Becca:</i> I live in the Santa
Ynez Valley with my two kids, Stella and Gavin. We moved here about eight years
ago. For work, I create recipes for my blog, <a href="http://www.displacedhousewife.com/">DisplacedHousewife</a>, and brands. My
days are filled with work, my kids, gardening. We have lots of family in the
area so I feel like there is always a birthday party or some type of
celebration happening.<o:p></o:p></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><br />Rebecca Firth, author of the blog <a href="http://www.displacedhousewife.com/">DisplacedHousewife</a><br />Photo credit: Stella Firth-Wang </td></tr>
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<span style="font-family: inherit;"><i>Where did you grow up?</i> <i>Tell us something about your childhood</i>. I
grew up in Long Beach which is about 3 ½ hours south of where we are now. When
I think of my childhood I think of playing with the kids in the neighborhood. I
feel like I had a pretty typical, southern California childhood. Lots of time
at the beach and riding my bike around the neighborhood. My best friend Suzi
moved to Hawaii when I was in third grade, I think. After that, I would go
spend summers with her and her family on Kauai. Those are probably some of my
favorite memories. The house was in the center of Hanalei Bay, on the water. We
would lay on the beach all day, play in the water and go to sleep listening to
the ocean. When we were older we would
work on the tour boats that went up and down the Napali Coast. So much fun! <o:p></o:p></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><br />A vineyard in the Santa Ynez Valley. </td></tr>
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<span style="font-family: inherit;"><i>How did you come to
love cooking and baking? Was there an early influence in your life? </i>My mom was always baking
cookies, cobblers and pies when we were growing up, and I’ve always had a
strong sweet tooth. It wasn’t until I moved out of the house that I started to
love baking and cooking. Later, when we moved to Beijing I would bake to feel
comforted, to give myself something to do and to remind my kids and me of home.<i><o:p></o:p></i></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><br />Favorite cookbooks. </td></tr>
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<span style="font-family: inherit;"><i>Have you always been in
your current profession? </i>Before we moved to China, I was working for Viacom in their
Internet group, and I dreamed about going to culinary school. But then I had
kids, moved to China and that dream took a backseat. When we finally moved back
to California, my mom told me that <i>Sunset
Magazine </i>was looking for holiday recipes and that I should submit my five-spice
cranberries. I did, and they bought the recipe. After that I started putting
recipes on my blog every week. I seriously love every aspect of it - coming up
with recipes, testing them and then photographing and writing about them. Heaven.</span></div>
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<span style="font-family: inherit;"><i>What is your favorite
kind of food to make? </i>I love to bake. Period. Cookies, cakes. I love learning new
techniques and trying different ingredients and using them in different ways.
So basically, anything with butter, sugar and flour.<i><o:p></o:p></i></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><br /><a href="http://www.displacedhousewife.com/?p=4190">Meyer Lemon and Chamomile Muffins</a> </td></tr>
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<span style="font-family: inherit;"><i>What inspires you? </i>I am heavily influenced
by the seasons. For sure by what’s in season at that moment, and then it’s also
about food that creates memories. In the fall I’ll think about apples, for
example. What would be a cozy fall apple treat that my kids and I would love? And
then I’ll think of everything I might want to bake with apples. Then, since
there is only so much time, I’ll whittle it down to this season’s must-haves
for me. Right now, I’m obsessed with cherries. I have two trees and they were
prolific this year. I made a list that included everything from cherry kombucha
and cherry jam to cherry tea cake and bourbon soaked cherries. I wish I had
time to do all of it.<i><o:p></o:p></i></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><br /><a href="http://www.displacedhousewife.com/?p=4692">Chocolate Rye Cherry Cookies </a></td></tr>
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<span style="font-family: inherit;"><i>Have you had any funny
experiences while cooking or learning to cook? </i>I think the funniest
would be baking when we lived in China. Trying to find ingredients or substitutions
for ingredients, converting to the metric system because my oven was in Celsius
and butter, etc. would come in grams. Or when I busted out my roasting pan at
Thanksgiving and it wouldn’t fit in our tiny oven. <i><o:p></o:p></i></span></div>
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<span style="font-family: inherit;">I
taught our ayi (a domestic helper), Xiao Zhang, how to cook some of our
favorite dinners like spaghetti and meatballs and pan-fried chicken tenders. I
still have my hand-written recipe with her version of the recipe, in Chinese
characters, next to it. One time I asked her to cut a pineapple and she
individually cut every eye off, so as not to waste any fruit. If I asked her to
wash grapes she would also peel the skin off every grape. I think those ‘Lost
in Translation’ conversations are some of my favorites. What I wouldn’t give to
have her here with us in the US! Then I might have time to make everything on
the cherry list!<o:p></o:p></span></div>
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<span style="font-family: inherit;"><i> <span style="font-size: large;">“</span></i><span style="font-size: large;">In
the midst of winter, I finally learned that there was in me an invincible
summer.” (Albert Camus)</span><i><o:p></o:p></i></span></div>
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<span style="font-family: inherit;"><i>Are you involved in
your local community? </i>I love volunteering and have helped at a hospital with
terminally ill kids, taught adults to read and write, and have served on our
school board and as a class parent. Much as I love being involved in these
noble causes, I have learned as a single parent that boundaries are important
and in this season I am concentrating on running my business and raising my kids.<i><o:p></o:p></i></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><br />Overnight Raspberry Jam Buns </td></tr>
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<span style="font-family: inherit;"><i>What are your hobbies
or favorite activities? </i>Cooking, baking, doing stuff with my kids, reading and
gardening. I had no idea I would love to garden so much until I bought our
current house. Slowly, over every summer, I’ve added more planter beds (for a
total of nine), and I wish I had room for more. Watering in the mornings is my
favorite. You get to look over how the plants are doing, pick some fruits and
veggies to eat that day, pull some weeds. It’s pretty peaceful.<i><o:p></o:p></i></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><br />A leek from the garden. </td></tr>
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<span style="font-family: inherit;"><i>Tell us about your
experiences in China. </i>Living in China was probably one of the best experiences
ever. There is so much that I disliked about it - it’s incredibly dirty and
polluted and my marriage tanked while I was there; however, I met so many
wonderful friends and had some phenomenal experiences. And in spite of all that
dirtiness, I absolutely fell in love with Beijing. I wouldn’t want to live
there again, but there is a lot of greatness to be had when you completely absorb
another culture. <i><o:p></o:p></i></span></div>
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<span style="font-family: inherit;">I
treated our time there like an extended vacation and I think that’s what made
it manageable. It all felt like an adventure, although I think it could have
easily been overwhelming moving to China with a three-year old (Stella) and a
ten-week old (Gavin). Every weekend we would go to the markets, hutongs or the
Forbidden City. I ran a half marathon on the Great Wall, took cooking classes
in an old courtyard, flew kites in Chaoyang Park. We </span>traveled<span style="font-family: inherit;"> all over Asia
during that time, going to Hong Kong, Taiwan, Vietnam, Thailand and Singapore.
I loved exploring the different markets, food, people…getting to know the
different cultures. It was seriously so much fun. I mean, it could get
incredibly frustrating not knowing the language and Beijing is an aggressive
place. I don’t want to act like I didn’t get salty and fed-up, because I did.
But my memories are of the good parts, for sure.<o:p></o:p></span></div>
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<span style="font-family: inherit;">But
the best part of all, 100%, was the people. I forged some truly amazing
friendships while there. We would spend our birthdays and holidays together. I
am most grateful for all of them. And even more grateful that we’re all, most
of us, still friends.<o:p></o:p></span></div>
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<span style="font-family: inherit;">The
markets were probably my favorite places to comb through. I loved going to the
fabric market because it was this unreal place. I don’t even know if I can
describe it - a huge labyrinth that seemed to go on forever. There was the
Russian area of the market, with lots of fur and donkeys pulling carts piled
high with fabric. People shoulder-to-shoulder rushing to get somewhere. My
friends and I would get fabric, meet up at one of our houses later and have
wine. A tailor would make clothes for us and/or our kids based on our sketches.
I would love to do that again! <o:p></o:p></span></div>
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<span style="font-family: inherit;">I
loved going to the food markets, obviously. My favorite was Sanyuanli. I could
get anything there. And my favorite market for stuff (vintage or kitsch) would
be Panjiayuan. The tiered wicker baskets I bought there still sit on my kitchen
counter. <o:p></o:p></span></div>
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<span style="font-family: inherit;">For
all I can appreciate of my time away, nothing makes one appreciate home, family
and friends more than being away. I truly appreciate where we live. I never
realized what a California girl I am, to my core, until I was plopped in the
middle of the Chinese Capitol with all its pollution, sand storms and dry,
freezing winters. </span><span style="font-family: Arial, sans-serif; font-size: 13pt;"><o:p></o:p></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><br />Petite Raspberry Scones with Fresh Lemon Glaze </td></tr>
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<a href="http://www.displacedhousewife.com/?p=3060"><span style="color: black; font-family: inherit;">Petite Raspberry Scones With Fresh Lemon Glaze</span></a><span style="font-family: Arial, sans-serif; font-size: 13pt;"><o:p></o:p></span></div>
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<span style="background-color: white; color: #333333; font-family: inherit;">Makes 16 Petite Scones</span></div>
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<span style="box-sizing: border-box;"><span style="box-sizing: border-box;"><span style="font-family: inherit;">INGREDIENTS</span></span></span></div>
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<em style="box-sizing: border-box;"><span style="font-family: inherit;">For the Scones</span></em></div>
<ul style="background-color: white; box-sizing: border-box; color: #333333; margin-bottom: 10px; margin-top: 0px;">
<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;">1 1/2 cups cake flour</span></li>
<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;">1 cup all-purpose flour plus 3 tablespoons</span></li>
<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;">2/3 cup granulated sugar</span></li>
<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;">2 tablespoons baking powder, non-aluminum + double-acting</span></li>
<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;">1/2 teaspoon sea salt</span></li>
<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;">1 generous tablespoon lemon zest (about 1 lemon)</span></li>
<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;">1 teaspoon cinnamon</span></li>
<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;">8 tablespoons cold unsalted butter, cut in 8 pieces</span></li>
<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;">2/3 – 3/4 cup heavy-whipping cream, cold</span></li>
<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;">1 large egg, cold</span></li>
<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;">1 cup-ish raspberries, washed and dried completely</span></li>
</ul>
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<em style="box-sizing: border-box;"><span style="font-family: inherit;">For the Glaze</span></em></div>
<ul style="background-color: white; box-sizing: border-box; color: #333333; margin-bottom: 10px; margin-top: 0px;">
<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;">2 cup of powdered sugar</span></li>
<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;">Juice from 1 lemon and about 1 tablespoon of zest</span></li>
<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;">1 tablespoon or more of cream to thin</span></li>
</ul>
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<span style="box-sizing: border-box;"><span style="box-sizing: border-box;"><span style="font-family: inherit;">INSTRUCTIONS</span></span></span></div>
<ol style="background-color: white; box-sizing: border-box; color: #333333; margin-bottom: 10px; margin-top: 0px;">
<li style="box-sizing: border-box; margin-bottom: 5px;"><span style="font-family: inherit;">Mix your cake flour, all-purpose flour, sugar, salt, baking powder, lemon zest and cinnamon. I use a fork here. You can grab a whisk to use but then you’re just dirtying up one more utensil…and you’ll need the fork for step four. Say that twenty times fast.</span></li>
<li style="box-sizing: border-box; margin-bottom: 5px;"><span style="font-family: inherit;">Cut in the butter using a pastry blender, two forks or your hands. Make sure the butter is pretty evenly mixed in, with a healthy smattering of pea-sized chunks of butter throughout.</span></li>
<li style="box-sizing: border-box; margin-bottom: 5px;"><span style="font-family: inherit;">Mix the egg and 2/3-3/4 cup of cream together in a separate bowl and then drizzle over the flour mixture. Using your fork, fluff around a bit more until a ball is starting to form. I usually get in there with my hands to force the issue. If it looks like it could use a couple of kneads to form a ball of dough, I do that…but not too aggressively. Max out at about five-ish kneads. I do all of this in the mixing bowl.</span></li>
<li style="box-sizing: border-box; margin-bottom: 5px;"><span style="font-family: inherit;">Lift the dough up and sprinkle the fruit on the bottom of the bowl. Set the dough down and gently press it into the fruit. Then flip the dough over and fold the dough onto itself, like a taco shell and press it together. Gently work the fruit into the dough in as few presses as possible. It will be a bit messy. Fruit will break and bleed a bit. That’s ok. It will look pretty in the end. Promise.</span></li>
<li style="box-sizing: border-box; margin-bottom: 5px;"><span style="font-family: inherit;">Line a cookie sheet with parchment paper or a silpat. If using the parchment, dust with some flour. Flour up your hands really well.</span></li>
<li style="box-sizing: border-box; margin-bottom: 5px;"><span style="font-family: inherit;">Separate the dough into 4 equal-size lumps on top of the parchment/silpat and mold into discs, about an inch thick. Don’t overwork your dough. You just want them to look relatively circular and even. To me, scones are rustic and that’s part of their charm. A really smooth and polished scone makes me nervous. Like someone that never smiles.</span></li>
<li style="box-sizing: border-box; margin-bottom: 5px;"><span style="font-family: inherit;">If your hands are getting sticky, rub some flour between your palms to absorb some of the moisture. Just know that there is a fine line with flour here. Add enough that your dough is super easy to work with and you run the risk of having dry scones. Don’t add enough and it will be a hot sticky mess, enough to send you to the sanitarium.</span></li>
<li style="box-sizing: border-box; margin-bottom: 5px;"><span style="font-family: inherit;">Pop the discs, uncovered, into the freezer. Set the timer for about 30 minutes.</span></li>
<li style="box-sizing: border-box; margin-bottom: 5px;"><span style="font-family: inherit;">Pre-heat your oven to 400 degrees F.</span></li>
<li style="box-sizing: border-box; margin-bottom: 5px;"><span style="font-family: inherit;">Pull the scones out of the freezer. Using a sharp knife (I love my bread knife for this), cut each disc into 4, equal-size scones (yielding 16 cute, petite scones total). When cutting, make sure to press down quickly and lift straight up. If you wiggle the knife in there or use a sawing action, your sides won’t have a nice, defined edge. *<em style="box-sizing: border-box;">At this point, you could give them a little more time in the freezer (until frozen) and then wrap tightly (as noted above) and put back in the freezer to bake another time.</em></span></li>
<li style="box-sizing: border-box; margin-bottom: 5px;"><span style="font-family: inherit;">Pull the scones at least two inches away from each other…they need room to expand. You can gently loosen the bottoms with a spatula if they’re sticking to the parchment a bit. Some recipes tell you to keep the scones pretty close together while baking as it will help them rise up. However, if they’re too close, the scones will grow back together and be kinda mushy on the sides. Error on the side of space.</span></li>
<li style="box-sizing: border-box; margin-bottom: 5px;"><span style="font-family: inherit;">Set the timer for 13 minutes. Start watching them around the 13 minute mark to see how they’re doing. Make sure the area around the fruit is cooked through (especially if they were frozen solid). Don’t go over on the time looking for a bronze tinge. As soon as you see a light tan around the edges, pull them out. They should look firm on the tops and not dough-like, but not even close to George Hamilton dark.</span></li>
<li style="box-sizing: border-box; margin-bottom: 5px;"><span style="font-family: inherit;">Set the scones still on the baking sheet on a cooling rack. Keep them in a draft-free area.</span></li>
<li style="box-sizing: border-box; margin-bottom: 5px;"><span style="font-family: inherit;">After about 5ish minutes, you should be able to take them off of the baking sheet and let them finish cooling on the rack.</span></li>
<li style="box-sizing: border-box; margin-bottom: 5px;"><span style="font-family: inherit;">While the scones are cooling…grab a bowl and whip up the glaze. Mixing schmooey is a tango…listen to what it wants and needs. Throw the zest, juice, powdered sugar and cream in a bowl and mix away. Does it need more powdered sugar? More lemon juice? Add more of each in little bits until you get the right consistency…which is when it is thin enough to drizzle, yet thick enough to stop in its’ tracks and not just run off the scone. Let it sit and mingle while the scones cool. Smear the schmooey on top and you’re done.</span></li>
<li style="box-sizing: border-box; margin-bottom: 5px;"><span style="font-family: inherit;">These are best the day that they are made. However, if you wrap them up tightly and store at room temperature, you can happily serve the next day as well.</span></li>
</ol>
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See baking tips below...<br />
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<em style="box-sizing: border-box;"><span style="font-family: inherit;"><b>Scone Crib Sheet:</b></span></em></div>
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<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;"><span style="box-sizing: border-box; font-weight: 700;">Freezing Your Dough</span>. I cannot emphasize enough the importance of freezing your scone dough. In previous recipes I have suggested a minimum of 30 minutes in the freezer. This does a couple of things. First, it will give you a higher rise once this dough hits the heat of the oven. Second, it makes this moist dough much easier to deal with. I have become incredibly cocky when it comes to freezing dough, oftentimes leaving it in the freezer overnight. I’m a bit maniacal that after a quick freeze (say, 60 minutes?), you then wrap it tightly in parchment paper, then plastic wrap, then foil and then place in a re-sealable plastic bag so as not to lose any extra moisture. However, I recently made scone dough, placed it in the freezer and went wine tasting. Totally normal. And P.S., I totally forgot about them. Next morning I shuffled to the freezer and thought, crap, I’ve ruined them. Popped them in the oven (straight from the freezer) and they were perfection. If they have been frozen for longer than an hour, make sure to tack on several minutes to the bake time. Also, if you have fresh fruit in the frozen scone (such as raspberries), check to make sure the dough closest to the fruit is cooked through.</span></li>
<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;"><span style="box-sizing: border-box; font-weight: 700;">Flour</span>. I cannot emphasize enough the importance of using cake flour in this recipe. You could use all-purpose flour for the entire recipe, but it will not yield the same fluffy finished product. It’s worth it. You can make your own cake flour at home. For every 1 cup of cake flour, use 1 cup of all-purpose flour. Then take 2 tablespoons of all-purpose flour out, and put 2 tablespoons of cornstarch in. Everyone and their mother will tell you to sift the flour and cornstarch combo 6 times. I grab my whisk and fluff the ingredients around a bit and keep working. You decide on which approach you’d like to take.</span></li>
<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;"><span style="box-sizing: border-box; font-weight: 700;">Raspberries</span>. Adding the raspberries is going to be a bit messy and it will make your dough feel a bit odd (almost slick). They’re going to break and you might even have a bit of a panic attack and think you’re doing it wrong. You’re not. Punch on through. You can do it. Also, make sure that you clean and dry your fruit (completely) in advance of adding it to the dough. Likewise make sure it is fresh, ripe and firm. If the fruit is overripe it will bleed like hell all over the dough. The fruit will bleed regardless, however overripe fruit will make it worse. We want pretty streaks, not a crime scene.</span></li>
<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;"><span style="box-sizing: border-box; font-weight: 700;">Baking Powder</span>. Go for the aluminum-free baking powder. Scones can be a bit on the blonde side and the aluminum in baking powder can give them this faint, bluish hue. It’s not a deal breaker, but if you’re at the store pick up the non-aluminum kind. Additionally, you want double-acting baking powder. This is non-negotiable.</span></li>
<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;"><span style="box-sizing: border-box; font-weight: 700;">Humidity</span>. In regards to the amount of cream to use… If you live in Palm Springs and there is zero humidity, use the full 3/4 cup of cream. If you live in Hawaii, you probably only need 2/3 cup of cream. If you live in a city with average humidity then use 2/3 cup plus 1 tablespoon of cream. I know this seems anal, but it’s important stuff. Nobody wants a dry scone. I’m going to start a new campaign: #humiditymatters</span></li>
<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;"><span style="box-sizing: border-box; font-weight: 700;">Master Recipe</span>. Consider this a ‘master’ scone recipe. You can create all sorts of combinations with this…make it your own. Chocolate chip? Orange? Get creative people.</span></li>
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<tr><td class="tr-caption" style="text-align: center;"><br />Brown Butter Muscovado Banana Bread </td></tr>
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<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;"><span style="box-sizing: border-box; font-weight: 700;">Brown Butter</span>. I love to brown butter and shove it in everything…sweet or savory. I explain the process in the instructions below, but my biggest tip of all is to not walk away from your pan while you’re browning butter. It will go from melted butter to burnt in the blink of an eye. So do yourself a favor and stand watch. As soon as the milk solids start turning a nice and toasty bronze, remove the pan from the heat and pour the browned butter into your electric-stand mixer (if using) or a bowl.</span></li>
<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;"><span style="box-sizing: border-box; font-weight: 700;">Muscovado</span>. I absolutely adore muscovado in baked goods. Muscovado is an unprocessed sugar that hasn’t had the molasses removed. It has a wet, sand-like texture and brings lots of caramel and toffee notes to everything it touches. It’s magic. And a match made in heaven with brown butter and bananas. However, I’m all about options. I tested this recipe with light and dark brown sugar and both worked great. If you want to dip your toe in the muscovado water, this is a great recipe to do so. My favorite brand is the India Tree Dark Muscovado Sugar (you can get it on <a href="http://amzn.to/2fb3VHx" style="background-color: transparent; box-sizing: border-box; text-decoration-line: none; transition: all 0.2s ease-in-out;">Amazon</a>). If you can’t be bothered, don’t. Ain’t no shame in your game.</span></li>
<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;"><span style="box-sizing: border-box; font-weight: 700;">Bananas</span>. You’ll need FIVE bananas for this recipe. We’re not kidding. It’s banana bread. I LOVE the banana on top…both from a looks + taste perspective. I love the mega banana flavor it gives to the bread. But if you only have the three bananas needed for the actually bread, skip the top and don’t sweat it. Also, you want your banana ripe and getting brown spots on the peel. But you don’t want an overly ripe banana that’s mushy and whose taste has gone off… you know what I’m talking about? The flavor goes bad if they are too ripe…don’t waste your time making bread with those bananas.</span></li>
<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;"><span style="box-sizing: border-box; font-weight: 700;">Espresso</span>. If you don’t have any espresso handy, go for some fresh brewed, strong coffee. Works perfect. I realize not everyone has an espresso machine. And if you don’t, you should get one. I couldn’t live without mine. Let me know if we need to talk about this more.</span></li>
<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;"><span style="box-sizing: border-box; font-weight: 700;">White Whole Wheat Flour</span>. I feel like this recipe is a highlight reel of all of my favorite things. I love baking with white whole wheat flour…it lends this gentle flavor and texture that can’t be matched. I have so many recipes (cookies and other fun stuff) using this flour that I highly recommend you get yourself some. I haven’t tested this recipe using other flours, so if you get frisky and mess around with the flours I hope you’ll leave notes in the comments below.</span></li>
<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;"><span style="box-sizing: border-box; font-weight: 700;">Bread Tins</span>. More important than the size of your bread tin, is how high you fill it with batter. Fill your tins somewhere between 1/2 and 3/4 full (and not a hair more). This beauty is going to rise and you don’t want to have it spilling over…like it did during one of my tests. All over my oven. Disaster. You can make two bread loaves like I did here or during another test, I used half of the batter for muffins (and reduced the bake time for those). Because sometimes it’s fun to mix it up. …Sometimes. In terms of bread tin size, I used my Ovenex which is about 7 1/2 X 4 and another bread tin that is a touch larger.</span></li>
<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;"><span style="box-sizing: border-box; font-weight: 700;">Chocolate</span>. I am a card-carrying chocolate whore. If I could bathe in a pool of it nightly, I would. But, I realize some people, like my dad, would just rather I left it out of everything I bake. That’s fair. So, don’t feel tethered to the 1 1/2 cups of chocolate I throw in here. Get frisky and throw in toasted + chopped pecans or nothing at all. This is your banana bread. OWN IT.</span></li>
<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;"><span style="box-sizing: border-box; font-weight: 700;">Put a Banana On It</span>. The entire reason I fell down the rabbit hole of this recipes was so I could bake a loaf of banana bread with a banana on top. True story. I liked the way it looked with the cut side of the banana down best, but I’ve seen people put the cut side up. Let your conscience be your guide. ***If you are not going to eat the banana bread the same day that you bake it, you might consider skipping the pretty banana on top. It gets a touch weepy if it sits around. However, if you’re eating the bread the same day that you bake it and you want an A+ for presentation, put the banana on top.</span></li>
<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;"><span style="box-sizing: border-box; font-weight: 700;">Inspiration</span>. I always like to give a shout out to my inspiration for recipes… First, Deborah from <a href="https://www.instagram.com/rainydaybites/" style="background-color: transparent; box-sizing: border-box; text-decoration-line: none; transition: all 0.2s ease-in-out;">@rainydaybites</a> made the banana bread from <a href="http://amzn.to/2ffySZN" style="background-color: transparent; box-sizing: border-box; text-decoration-line: none; transition: all 0.2s ease-in-out;">The Hot Bread Kitchen</a> cookbook. If you don’t have this cookbook and baking bread interests you, get it. It’s a wonderful book…and the pita recipe is life changing. They bake their banana bread for a whopping two hours. I had to try it. Second, <a href="http://www.thebeachhousekitchen.com/" style="background-color: transparent; box-sizing: border-box; text-decoration-line: none; transition: all 0.2s ease-in-out;">Mary Ann from @thebeachhousekitchen</a> paraded a banana bread made with brown butter across social media and I was dumbfounded…why had I never tried this? Lastly, one of my favorite banana bread recipes is from the first <a href="http://amzn.to/2ffAnY5" style="background-color: transparent; box-sizing: border-box; text-decoration-line: none; transition: all 0.2s ease-in-out;">Canyon Ranch cookbook</a> and I love it. I borrowed the espresso in the bread from their recipe. Love me some good inspo.</span></li>
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<span style="font-family: inherit;"><a href="http://www.displacedhousewife.com/?p=3796">Brown Butter Muscovado Banana Bread</a></span></div>
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<em style="box-sizing: border-box;"><span style="font-family: inherit;">Makes Two Loaves</span></em></div>
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<span style="box-sizing: border-box;"><span style="box-sizing: border-box;"><span style="font-family: inherit;">INGREDIENTS</span></span></span></div>
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<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;">6 tablespoons unsalted butter</span></li>
<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;">3 ripe bananas, peeled and mashed + 2 bananas cut lengthwise for the top of the bread</span></li>
<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;">½ cup granulated sugar</span></li>
<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;">½ cup muscovado or brown sugar</span></li>
<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;">2 large eggs, room temperature</span></li>
<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;">¾ cup buttermilk, room temperature, shaken</span></li>
<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;">2 tablespoons espresso or fresh-brewed, strong coffee</span></li>
<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;">2 teaspoons real vanilla extract</span></li>
<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;">1 1/2 cups + 1 tablespoon all-purpose flour</span></li>
<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;">¾ cup white whole-wheat flour</span></li>
<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;">3 teaspoons baking powder</span></li>
<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;">1 teaspoons baking soda</span></li>
<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;">1 teaspoon sea salt</span></li>
<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;">½ teaspoon cinnamon</span></li>
<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;">½ teaspoon cloves</span></li>
<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;">½ teaspoon all spice</span></li>
<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;">¼ teaspoon nutmeg</span></li>
<li style="box-sizing: border-box; list-style-type: square; margin-bottom: 5px;"><span style="font-family: inherit;">1 ½ cups chocolate chips</span></li>
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<li style="box-sizing: border-box; margin-bottom: 5px;"><span style="font-family: inherit;">Preheat your oven to 275 degrees F and place a rack in the top third of your oven. Butter and flour you bread pans. If you’re feeling it, add some parchment paper to the pans (see photo) to make it easier to pull the loaves out of the pans when done.</span></li>
<li style="box-sizing: border-box; margin-bottom: 5px;"><span style="font-family: inherit;"> Place the butter in a small sauce pan and melt over medium heat. Once melted, crank up the heat to medium high. Stand by, stirring and watching. This isn’t the time to go and put your dry ingredients together. Small golden bits will start to settle on the bottom of the pan and it will start to smell nutty. Once this happens, take it off of the heat and pour into either your electric stand mixer (if using) or a bowl. Let it cool a minute or two.</span></li>
<li style="box-sizing: border-box; margin-bottom: 5px;"><span style="font-family: inherit;">Add the 3 peeled + mashed bananas, granulated sugar and muscovado to the electric stand mixer fitted with the paddle attachment (with the butter already cooled in there) and mix on medium high for about 2-3 minutes or until everthing is well blended and the banana is broken up into small bits.</span></li>
<li style="box-sizing: border-box; margin-bottom: 5px;"><span style="font-family: inherit;">In a small bowl, whisk together your eggs, buttermilk, espresso and vanilla and add to the banana mixture. Mix for about 1 minute on low until blended.</span></li>
<li style="box-sizing: border-box; margin-bottom: 5px;"><span style="font-family: inherit;">In a small bowl whisk together the all-purpose flour, white whole wheat flour, baking powder, baking soda, sea salt, cinnamon, cloves, all spice + nutmeg.</span></li>
<li style="box-sizing: border-box; margin-bottom: 5px;"><span style="font-family: inherit;">Dump the flour mixture into the banana mixture and mix until just barely blended. Take the bowl out of the mixer, add the chocolate chips and fold until mixed in as few strokes as possible.</span></li>
<li style="box-sizing: border-box; margin-bottom: 5px;"><span style="font-family: inherit;">Pour the batter into your prepared bread pans and place your banana slices cut side down. Take care not to fill them more than 1/2 to 3/4s full. Bake on the top rack of the oven for 90 minutes to 2 hours or until a toothpick comes out clean. Some bits of chocolate on the toothpick are fine.</span></li>
<li style="box-sizing: border-box; margin-bottom: 5px;"><span style="font-family: inherit;">Let the bread cool completely before removing from the pan. If you added the parchment to the pan, you may be able to get them out sooner…because a warm slice (fresh from the oven) is sublime.</span></li>
<li style="box-sizing: border-box; margin-bottom: 5px;"><span style="font-family: inherit;">I hope you love this banana bread! Be sure to tag me @displacedhousewife #displacedhousewife so I can see your beautiful loaves!!</span></li>
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<span style="font-family: inherit;">Photos courtesy of <a href="http://www.displacedhousewife.com/">Displaced Housewife</a> and used with permission.</span></div>
Naomihttp://www.blogger.com/profile/03674764657213588549noreply@blogger.com72tag:blogger.com,1999:blog-3211898705085341131.post-66196088277731371022017-07-04T10:30:00.001-04:002017-07-04T10:30:26.586-04:00Fruit Bowl Pie<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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My mother loved her fruit bowl. Mealtimes always included fresh fruit, although there were plenty of times in the winter when she opened a can of Del Monte fruit cocktail and served it in an aged pottery bowl. But the best kind was in the summer when fresh fruit was bountiful. We would cut up peaches, strawberries, blackberries and blueberries and serve them in her etched-glass bowl with a bit of sugar sprinkled over the top.<br />
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This is my Mother's fruit bowl in a pie, packed with memories and the fresh fruits available at produce stands and farmer's markets around the area. It's the perfect thing to carry along on a picnic or to place on a potluck table at the annual family reunion. Use your favorite crust recipe (or find my heirloom one <a href="http://www.thecooksinthekitchen.com/2017/05/never-fail-pie-dough.html">here</a>) then fill it with the fruits of your choice.<br />
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Happy Fourth of July!<br />
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<b><i><span style="font-size: x-large;">Recipe....</span></i></b><br />
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<b>Fruit Bowl Pie</b><br />
<b><span style="font-size: x-small;"><br /></span></b>
<span style="font-size: x-small;">(Recipe tweaked slightly from <a href="http://thewoodandspoon.com/">Wood & Spoon</a>)</span><br />
<br />
1 Double Crust Pie Dough recipe, prepared and chilled<br />
<br />
3 cups of peeled and sliced peaches<br />
2 cups of mixed berries (I used strawberries, blackberries, blueberries)<br />
1/4 cup brown sugar<br />
1/4 cup white sugar<br />
1/4 cup cornstarch<br />
1 tablespoon lemon juice<br />
1/2 teaspoon cinnamon<br />
1/2 teaspoon salt<br />
1 tablespoon butter<br />
1 egg yolk and 1 tablespoon water, fork-stirred<br />
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Instructions<br />
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Place a baking tray in the top third of oven. (This is to catch any drips from the pie.)<br />
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In a large bowl, combine the peaches, berries and lemon juice. In a small bowl, toss together the sugars, corn starch, cinnamon and salt. Add the dry ingredients to the fruit and stir to combine. Set aside while you prepare your pie dough.<br />
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On a floured surface, roll out one half of the chilled pie dough. Lay carefully in the bottom of a 9-inch pie pan. Press gently into the pan leaving dough to extend over rim about 1 inch. Trim off excess. Chill in the freezer while you prepare the top crust.<br />
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Roll out the other portion of dough and cut into 1" or 2" strips for a lattice top. Lay these strips on a parchment-lined baking sheet and freeze for about 10 minutes.<br />
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Remove pie pan from freezer. Taste your fruit filling and if you think it needs more sugar, add an additional 1/4 cup of either brown or white sugar. Fill pie pan with fruit filling. Discard any exorbitant amount of juice. Dot the butter randomly over the top of the fruit filling. Arrange the lattice strips over the top, trimming the ends to match the bottom crust. Crimp the edges. Brush pie with the egg yolk mixture. Put the pie back into the freezer for about 15 minutes while the oven preheats to 425 degrees.<br />
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Bake on baking sheet in oven at 425 degrees F. for 20 minutes, then reduce heat to 350 degrees F. and bake an additional 45 minutes, or until pie is golden brown and there is a steady bubble coming from the filling.<br />
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Note: I like to sprinkle the crust with sugar about 15 minutes before the pie is done baking.<br />
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<br />Naomihttp://www.blogger.com/profile/03674764657213588549noreply@blogger.com12tag:blogger.com,1999:blog-3211898705085341131.post-68471239187197309622017-06-14T10:23:00.000-04:002017-06-14T10:25:28.346-04:00Naomi Gingerich - Where Women Cook Magazine<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2U_O3F38vb1mg-2bR8ydQ77mAJMZggAaAsIAL0mI2zxOL_4BzsgMAzMm7S3_JR7vlEluPbtirwXWDU9CJfm0UQWxH7wwEd6VsOVvlhB4opRSHWgxZebcmoeaS8zqHsKGf7G5IsQm_C7LY/s1600/20160819_tcooksinthekitchen_069.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="1024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2U_O3F38vb1mg-2bR8ydQ77mAJMZggAaAsIAL0mI2zxOL_4BzsgMAzMm7S3_JR7vlEluPbtirwXWDU9CJfm0UQWxH7wwEd6VsOVvlhB4opRSHWgxZebcmoeaS8zqHsKGf7G5IsQm_C7LY/s640/20160819_tcooksinthekitchen_069.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
Naomi Gingerich, author of the blog "The Cooks in the Kitchen." </td></tr>
</tbody></table>
<br />
<i>I am honored to be featured in the June 2017 issue of <a href="https://stampington.com/Where-Women-Cook-Summer-2017">Where Women Cook</a> magazine. Following is a reprint of the article:</i><br />
<i><br /></i>
<br />
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<span style="font-family: "arial" , "sans-serif";">I
learned about the importance of tradition while rumbling across gravel roads in
a 1972 Chevy station wagon with my father. Every week we made the trip to a
stark, white farmhouse nestled between tall pines in Holmes County, Ohio for a
pan of freshly baked cinnamon rolls. The smell of kerosene lanterns and wood
smoke met us at the kitchen door as Mary, the Amish widow who operated the
bustling bakery in her home, came to greet us, a smile stretched across rosy
cheeks. We would lean against the counter, chatting pleasantly in the
Pennsylvania Dutch dialect of the Amish and Mennonites while nibbling on rolls,
straight from the oven, their brown sugar frosting finding its way down our
fingers and onto our chin. Later, a pan of goodies between us, we made the
short drive home to our own farmhouse, where, most likely, my mother was in the
kitchen baking bread. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "sans-serif";">These
early traditions of homemade food and neighborliness were woven into every memory
of my childhood. <span style="background: white; color: #333333;">By the age of 12, as most Mennonite girls, I had
learned to cook for thirty at a moment’s notice, whether for a crew of hungry
threshers helping on our dairy farm or a table full of unexpected guests. I
learned how to handle hot pots, bake a turkey, make browned butter gravy and
preserve bushels of corn, apples and peaches. I learned to set a Sunday table
with Mama’s Blue Willow dishes, because we always used the best for company. I
learned all these things and more by working at my mother’s side in the daily
rhythm of life, for my father was a firm believer in “more is caught than
taught.”<o:p></o:p></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNEHkrUeipECFQLcjywFRIo64Om3afcVcOAIY2tutno4bc7LTlp1zlvfUT6uPpeK9llQuFRSBzYYG_vdfDecFzIfCw3ngnyjKtCUFQcMUBt3P-iUPoTmc4IVXNWB8ewyBQ3laUCFoiLYwB/s1600/20161213_thecooksinthekitchen_24.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="683" data-original-width="1024" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNEHkrUeipECFQLcjywFRIo64Om3afcVcOAIY2tutno4bc7LTlp1zlvfUT6uPpeK9llQuFRSBzYYG_vdfDecFzIfCw3ngnyjKtCUFQcMUBt3P-iUPoTmc4IVXNWB8ewyBQ3laUCFoiLYwB/s640/20161213_thecooksinthekitchen_24.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
Amish Cinnamon Rolls </td></tr>
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<div class="MsoNoSpacing" style="line-height: 150%;">
<span style="background: white; color: #333333; font-family: "arial" , "sans-serif";">I “caught” a whole lot of things in those
childhood years, and the traditions of our culture became an important part of
my life. The community we cultivated with friends and family provided a
nurturing environment with memories galore. There were ice cream suppers with
neighbors who came walking across fields with pails of home-churned goodness.
There were bountiful Sunday potlucks to enjoy after hours of sitting on hard
pews listening to the drone of the minister. There were apple butter stirrings
and taffy pulls with aunts and uncles. And always there were daily gatherings
around the table.<o:p></o:p></span></div>
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<span style="background: white; color: #333333; font-family: "arial" , "sans-serif";">My father often reminded me, “The best time in
your life is when your children have their feet under your dinner table.” I
thought it was funny then, back in the day when I wore plain Mennonite dresses
and a traditional white cap to cover errant curls. Passing bowls of food and
tipping cups with my kinfolk was as sure as the sun that set over our fifty
acres each night. It wasn’t until later (and after children of my own) that I
realized the importance of family dinners in an era where fast food threatened
to crowd out home cooking. I learned to appreciate the culture of slow living
which made time for sit-down dinners where everyone was present, and mealtimes
were punctuated with hearty laughter and storytelling. At the core, we
celebrated life over plates of food around tables with those we loved.<o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJUkiQ1v60wuXcbyExpcNNYkuriH8-Ji27CrlYjMAAeNfC8Mwm3bmR-1uqFrfp5uq-pracxl7SGzpEu0QS6-As11E_3-qwyYr2q647_TJNlBPI5jatwhESIiOhihNNFY_L2YCMkwseQOlA/s1600/20160819_tcooksinthekitchen_040.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="731" data-original-width="1024" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJUkiQ1v60wuXcbyExpcNNYkuriH8-Ji27CrlYjMAAeNfC8Mwm3bmR-1uqFrfp5uq-pracxl7SGzpEu0QS6-As11E_3-qwyYr2q647_TJNlBPI5jatwhESIiOhihNNFY_L2YCMkwseQOlA/s640/20160819_tcooksinthekitchen_040.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
A picnic on my mother's quilt under the Oak tree. </td></tr>
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<span style="background: white; color: #333333; font-family: "arial" , "sans-serif";">When I left the Mennonites at age 23, I
determined to carry this tradition of family dinners into my own home when my
husband and I got married. Over the years, my table was filled with our
children and friends, and then friends of friends, and eventually a long list
of guests who came to dine. It became inevitable this love of cooking and
feasting would one day expand beyond the walls of my home.<o:p></o:p></span></div>
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<span style="background: white; color: #333333; font-family: "arial" , "sans-serif";">In 2007, we moved to North Carolina, and, to
make room for more guests, I moved my dinner parties outdoors. Now, in scenic
locations throughout the state, I set tables under live oaks, in back yards and
on porches, recreating the intimate experiences of my childhood. Sometimes the
dinners are well-planned events and at other times they are last minute
potlucks where everyone brings a plate and pulls up a chair. As one might
expect, they have become the backbone of building friendships in a land far
from our kin.<o:p></o:p></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><br />
A dinner to honor the arts and crafts heritage of Appalachia. </td></tr>
</tbody></table>
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<span style="background: white; color: #333333; font-family: "arial" , "sans-serif";">This commitment to family dinners led me to
start a blog and Instagram account in 2014, </span><a href="http://www.thecooksinthekitchen.com/"><span style="background: white; font-family: "arial" , "sans-serif";">The Cooks in the Kitchen</span></a><span style="background: white; color: #333333; font-family: "arial" , "sans-serif";">, which created a platform
for me to share stories and recipes of my heritage, in addition to those of
home cooks around the world. Through this, I have met incredible women
(sisters, really) who are passionate foodies, but, more importantly, share my
conviction of nurturing families and carrying on the tradition of home-cooked
meals. I’ve met women like Abigail Bordigioni (@thecreativepalate), a
winemaker from Sonoma who left NASA to paint, make wine and raise her two kids
in a 1900’s farmhouse. Seattle’s Deborah Balant (@rainydaybites) and her online
cookbook club introduced me to a variety of cuisines as we worked our way
through a different book each month. Hazel Seah (@beurrenoisette_) from
Singapore inspired me with her dedication to carry on heritage recipes such as
Prawn and Pork Dumplings. Asha Sivakumar (@foodfashionparty) influenced me to
add a whole new section of Indian spices to my cupboard with her easy-to-follow
cooking from her San Francisco kitchen. Susy Villasuso (@holasus) a London
chef-turned-mama, gave me confidence to try dishes inspired by her native
Mexico, and Toronto’s Jennifer Emilson (@thelemonapron) took my idea of flavor combinations
to a new level. These women hail from various continents, countries and
cultures, but, at the core, are committed to family, heritage recipes and
dinners around the table. And I’ve been honored to tell their stories.<o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifY5KkIq1mx2189owe_pauDx1rnMR8ARjjBaBtsS87PZJ0Lp2lYrFeN5vx2zhnkQdlkniZlmoedQzdge76HJzQ2w4nPS75th11YCaxXU8m-PPVLkMJyO59l2iMJY97l8Briekdut16d2Ux/s1600/20160819_tcooksinthekitchen_159.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="683" data-original-width="1024" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifY5KkIq1mx2189owe_pauDx1rnMR8ARjjBaBtsS87PZJ0Lp2lYrFeN5vx2zhnkQdlkniZlmoedQzdge76HJzQ2w4nPS75th11YCaxXU8m-PPVLkMJyO59l2iMJY97l8Briekdut16d2Ux/s640/20160819_tcooksinthekitchen_159.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
Peachy Blueberry Pie in my mother's enamel pie pan. </td></tr>
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<span style="background: white; color: #333333; font-family: "arial" , "sans-serif";">One of the most unusual stories I’ve told is of
Australia’s surfing chef, Sarah Glover (@misssarahglover), a 27-year-old from
Sydney who carries a surf board and a camp stove in the back of her Land Rover.
Her out-of-the-box creativity reflects pure pleasure as she hovers over her outdoor
camp stove or an open fire. Whether preparing a freshly caught fish or stirring
a steaming pot nestled in embers, her billowy skirts hunch about her as she
intuitively seasons, stirs and serves up romantic dinners ocean-side or on
tables set in the Outback. A keen dedication to family (she is one of eight
kids) and a compelling thirst for adventure often finds Sarah and her siblings
on cooking and surfing trips along Australia’s untamed coastline, relying on
the sea to provide the evening’s dinner.
<o:p></o:p></span></div>
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<span style="background: white; color: #333333; font-family: "arial" , "sans-serif";">Stories like Miss Glover’s are fun to read, but
they’re also inspiring. And that’s what draws people to my blog. It’s fascinating
to learn how food is cooked in kitchens across the globe and it’s interesting
to see that no matter the culture, women generally share a basic instinct to
prepare food and nurture their families.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjccvrnEvKVivh3eP_gwu1gP7EyKEWofJw11kfCfiHbnhpT2tn5UkGoNqqbFZ4qy21qH9O-zADUMO_np2LDlVQD1hdIRL35gTnJsM5Qg9qB8nc-eorMWMTCN60r5qtPu7LWNpUB9017ci5B/s1600/SarahGloverTasmania_December_LuisaBrimble_513.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjccvrnEvKVivh3eP_gwu1gP7EyKEWofJw11kfCfiHbnhpT2tn5UkGoNqqbFZ4qy21qH9O-zADUMO_np2LDlVQD1hdIRL35gTnJsM5Qg9qB8nc-eorMWMTCN60r5qtPu7LWNpUB9017ci5B/s640/SarahGloverTasmania_December_LuisaBrimble_513.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
<a href="https://sarahglover.com.au/">Sarah Glover,</a> author of the soon-to-be-released cookbook, <i>Wild. </i><br />
Photo by <a href="http://www.luisabrimble.com/">Luisa Brimble</a></td></tr>
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<span style="background: white; color: #333333; font-family: "arial" , "sans-serif";">I’ve had a lot of feet under my table over the
years. I’ve set out the Blue Willow for artists and musicians, college students
and diplomats. I’ve rubbed elbows and traded stories with the rich and the poor
as candles flickered and faces glowed with the passion of conversation. I’ve
learned that a table melts differences and brings people together on common
ground as we meet a basic need for survival – that of nourishing our bodies
with food. And in the process, we nourish our souls, as well.<o:p></o:p></span></div>
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<span style="background: white; color: #333333; font-family: "arial" , "sans-serif";">I may have traded the Amish countryside for
life in the foothills of the Blue Ridge, but I’m still a promoter of roots and
embracing one’s heritage. Though my parents have passed on, my father at the
age of 100 and my mother at 91, others are carrying on the tried and true
traditions of their generation. For me and my family, that looks like dinner
around the table.<o:p></o:p></span></div>
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<span style="background: white; color: #333333; font-family: "arial" , "sans-serif";"><i>Photography by <a href="http://www.redcardinalstudio.com/">Red Cardinal Studio</a></i></span></div>
Naomihttp://www.blogger.com/profile/03674764657213588549noreply@blogger.com24tag:blogger.com,1999:blog-3211898705085341131.post-18196115640808013092017-06-09T06:42:00.000-04:002017-06-09T06:45:32.406-04:00Seedy Business <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg42eIlZh52fA3pXG7r1i5jHydDsKQD3695FscPvcwYJOeyY_E2d4IG2kJJ40F7GpK6e1PK2zikyOywhgR2oEB6sIm9Qm3Ym49AqgDeG-yPcHRXVtopj55HtTn9iUMukKwMNBwezoCgt6WR/s1600/Avocado+Toast+with+Mumbai+nut+%2526+spice+mix.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg42eIlZh52fA3pXG7r1i5jHydDsKQD3695FscPvcwYJOeyY_E2d4IG2kJJ40F7GpK6e1PK2zikyOywhgR2oEB6sIm9Qm3Ym49AqgDeG-yPcHRXVtopj55HtTn9iUMukKwMNBwezoCgt6WR/s640/Avocado+Toast+with+Mumbai+nut+%2526+spice+mix.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
Avocado Toast with <a href="http://www.glorykitchen.com/">Margie's</a> Mumbai Nut and Spice Mix. </td></tr>
</tbody></table>
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From the arid cowboy country of El Paso, Texas to the Queen City of North Carolina, Margie Bruner has lived her life in awe of nature's beauty. And when it came time to start a creative business she really loved, she chose to focus on one of her passions - natural foods grown from our "God-created" earth. After coming across<span class="normaltextrun"> a recipe for</span><span class="apple-converted-space"> </span><span class="spellingerror">dukkah (</span>a nut-based spice blend often sold on the streets of Egypt),<span class="normaltextrun"> she began experimenting with chopped hazelnuts and a spice blend of her own which she was soon adding to everything. It wasn't long before she realized she had found her niche, and Glory Kitchen was born.</span></div>
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<span class="normaltextrun">Today, Glory Kitchen Nut and Spice Blends are available in 6 different flavors representing Asian, Mexican, Indian, Italian, French and Middle Eastern cuisines. The packaging carries artful details of Margie's touch and represents the lovely and creative personality of this tiny woman with a heart as big as, you guessed it, Texas.</span></div>
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<span class="normaltextrun">Read on for my interview with Margie:</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinCveenjgF4g3k-DaQv_-49PatA5_ubQASOrsk6lOtIDQIGdLhCW0e3HFH1R5xkHCw0X6c5v2as4HyfnSPr7mAGUbBUTU0lwauNt8pJNRS7WPxqfTG6gol2nh8kRwV9mR8AjbzevTxyI3L/s1600/Blue+Cheese+Stuffed+Figs+with+Honey+and+Mumbai+nut+%2526+spice+mix.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinCveenjgF4g3k-DaQv_-49PatA5_ubQASOrsk6lOtIDQIGdLhCW0e3HFH1R5xkHCw0X6c5v2as4HyfnSPr7mAGUbBUTU0lwauNt8pJNRS7WPxqfTG6gol2nh8kRwV9mR8AjbzevTxyI3L/s640/Blue+Cheese+Stuffed+Figs+with+Honey+and+Mumbai+nut+%2526+spice+mix.jpg" width="426" /></a></td></tr>
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Blue Cheese Stuffed Figs with honey and Mumbai Nut and Spice Mix.</td></tr>
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<span class="normaltextrun" style="font-family: inherit;"><b>Tell us a bit about your life, Margie.</b></span><span class="eop" style="font-family: inherit;"> </span></div>
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<span style="font-family: inherit;"><span class="normaltextrun">I live with my husband, Bob, in Charlotte, NC. We
moved here about 8 years ago from Dallas, TX, where we met after college and
raised our two boys. Bob and I are both native Texans but we moved to
Charlotte when our boys set off to college and I joined my husband in his real
estate development business. Both our boys went to college in the
Carolinas and for many years we were all in close
proximity to one another, which was wonderful. Now that the boys have both
joined the working world, one son back in Dallas and the other in Colorado, we
don’t get as much together time but we just can’t seem to leave this wonderful
state of North Carolina. </span><span class="eop"> </span><o:p></o:p></span></div>
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<span style="font-family: inherit;"><span class="normaltextrun">I have always been drawn to food and creativity of all forms
so I started this little food business and called it</span><span class="apple-converted-space"> </span><span class="normaltextrun">“Glory Kitchen”. The reason for the name? I just love what the word "Glory" represents</span><span class="normaltextrun">:</span><span class="apple-converted-space"> </span><span class="normaltextrun"><i>beauty, honor, praise, thanksgiving,</i></span><span class="apple-converted-space"><i> </i></span><span class="normaltextrun">and I wanted this little business to represent those ideals<i>. </i></span><span class="eop"> </span><o:p></o:p></span></div>
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<span style="font-family: inherit;"><span class="normaltextrun">We make nut & spice mixes that add crunch, texture and
flavor to everyday foods like avocado toast, noodles, baked potatoes, fish,
chicken, vegetables, popcorn, you name it. They are 100% made of plant-based,
good-for-you ingredients without any chemicals, preservatives or additives.
Half the jar is made of chopped nuts and then they are paired with seeds, herbs
and peppers from different regions of the world. We have 6 different
flavors representing Asian, Mexican, Indian, Italian, French, and Middle
Eastern cuisines.</span><span class="eop"> </span><o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfgbzqd5oDLjXt46cWppLI1H_VhvstH17xtiRAGrJtvhhBwfVyIFaHwD4Ds1wMDUBjcwnw2W43dFQfhYcHKe5WWCDA4tH-Df3Tm0F1SidHOmpUku7R6hr0DQRJ2EAUA5pN9BleCT_YjCgG/s1600/Butter+Lettuce+Salad+Cups+with+Strawberries+and+Penang+nut+%2526+spice+mix.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfgbzqd5oDLjXt46cWppLI1H_VhvstH17xtiRAGrJtvhhBwfVyIFaHwD4Ds1wMDUBjcwnw2W43dFQfhYcHKe5WWCDA4tH-Df3Tm0F1SidHOmpUku7R6hr0DQRJ2EAUA5pN9BleCT_YjCgG/s640/Butter+Lettuce+Salad+Cups+with+Strawberries+and+Penang+nut+%2526+spice+mix.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
Butter lettuce salad cups with strawberries and Penang Nut and Spice Mix. </td></tr>
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<span style="font-family: inherit;"><span class="normaltextrun"><b>Where did you grow up? Tell me something about your
childhood.</b></span><span class="eop"> </span><o:p></o:p></span></div>
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<span style="font-family: inherit;"><span class="normaltextrun">I grew up in the furthest part of West Texas, El Paso, where
the Mexican, New Mexican, and Texas cowboy influence is strong. It is a
desert, border city with cactus, mountains, and lots of hot weather. When
I moved to Dallas as a young college student, I remember being wowed by the
abundance of green landscape. Then I moved to North Carolina, the land of
beautiful trees, and now when I return back to visit Dallas, it looks quite dry
and arid to me!</span><span class="eop"> </span><o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizViT-FH3Wpiq2kECvDd7nVlmz3L4nBRuL-Y2LrNprRt_MoSgCqf6y-6Y9mEzf4BjcgntfEl5U7letCf-za4TqOA_Mh-1-MWWrzJ9omj24hhBBi0knmIkaSEf0SYOgCU2CFPmWUnx_-V6L/s1600/Cold+Noodle+Salad+with+Peanuts+and+Penang+nut+%2526+spice+mix.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizViT-FH3Wpiq2kECvDd7nVlmz3L4nBRuL-Y2LrNprRt_MoSgCqf6y-6Y9mEzf4BjcgntfEl5U7letCf-za4TqOA_Mh-1-MWWrzJ9omj24hhBBi0knmIkaSEf0SYOgCU2CFPmWUnx_-V6L/s640/Cold+Noodle+Salad+with+Peanuts+and+Penang+nut+%2526+spice+mix.jpg" width="426" /></a></td></tr>
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Cold noodles with peanuts and Penang Nut and Spice Mix. </td></tr>
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<span class="normaltextrun" style="font-family: inherit;"><b>How did you come to love cooking? Was there an early
influence in your life?</b></span><span class="eop" style="font-family: inherit;"> </span></div>
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<span style="font-family: inherit;"><span class="normaltextrun">I have always been passionate about focusing my diet on
natural foods, grown from our God-created earth. To me, that means plants,
seeds, nuts, grains, fish from the ocean, milk from grass-fed cows, and chicken
raised in the true outdoors. There is real beauty in these natural
resources and I believe we were all intended to eat this way. </span><span class="eop"> </span><o:p></o:p></span></div>
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<span style="font-family: inherit;"><span class="normaltextrun">As an artist at heart, I’m extremely visual and I’ve always
found such beauty in the natural shapes and colorations of vegetables and
fruits. Some of my very favorite photographs are those of simple,
organically shaped vegetables. The combination of creating an artful
plate and a nourishing meal is my idea of perfect cooking. The
wonderful feeling you get after eating a healthy meal that was made with
beautiful ingredients and arranged in an artful way - that is why I love
cooking.</span><span class="eop"> </span><o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBFCuPs9UGfDukEutJsA9QfQYfK7xRFfo13jyzwvtyluLW5zQ3_gJlYhne9G05cRdG-bW_aTQ5yDcbPsPm0LOWNuGL07OqVy649sfcxM_A8W-Kp3WKzWbnaCmdamW5-ElZR1OTZUQyLSrL/s1600/Goat+Cheese+Truffles+with+San+Miguel%252C+Provence%252C+and+Penang+nut+%2526+spice+mixes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBFCuPs9UGfDukEutJsA9QfQYfK7xRFfo13jyzwvtyluLW5zQ3_gJlYhne9G05cRdG-bW_aTQ5yDcbPsPm0LOWNuGL07OqVy649sfcxM_A8W-Kp3WKzWbnaCmdamW5-ElZR1OTZUQyLSrL/s640/Goat+Cheese+Truffles+with+San+Miguel%252C+Provence%252C+and+Penang+nut+%2526+spice+mixes.jpg" width="640" /></a></td></tr>
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Goat cheese truffles with San Miguel, Provence and Penang Nut and Spice Mix. </td></tr>
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<span style="font-family: inherit;"><span class="normaltextrun"><b><br /></b></span></span></div>
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<span style="font-family: inherit;"><span class="normaltextrun"><b>Have you always been in your current profession?</b></span><span class="eop"> </span><o:p></o:p></span></div>
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<span style="font-family: inherit;"><span class="normaltextrun">No, my work background is in business (Investments and Real
Estate), and Interior Design. I was a Financial Investment Broker before
I had my two boys, I had my own Interior Design business for 25 years, and most
recently I worked with my husband managing commercial real estate properties
and handling the leasing of those properties. We owned a lifestyle
shopping center which had about 10 restaurants and through the leasing of these
businesses, I learned a lot about the food business. I was itching to
start a creative business which would merge my love for healthy food, packaging
design, graphics, photography and sales.</span><span class="eop"> </span><o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIEMlVWdxhsDCQUjNHbm1uoWTobuHO2xJ6HtffxRMcV5TVy2M3Nai4GVPj-bs8CZEtoz6dCffftvU5F6g0HcwAmHCMxR-VJEDe69Xyt_HRdNT3vQtPGRQB88st4NrvBPp9qRlXwqMDjkrB/s1600/Tomato+Pie+with+Umbria+nut+%2526+spice+mix.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIEMlVWdxhsDCQUjNHbm1uoWTobuHO2xJ6HtffxRMcV5TVy2M3Nai4GVPj-bs8CZEtoz6dCffftvU5F6g0HcwAmHCMxR-VJEDe69Xyt_HRdNT3vQtPGRQB88st4NrvBPp9qRlXwqMDjkrB/s640/Tomato+Pie+with+Umbria+nut+%2526+spice+mix.jpg" width="426" /></a></td></tr>
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Tomato pie with Umbria Nut and Spice Mix. </td></tr>
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<span style="font-family: inherit;"><span class="normaltextrun"><b><br /></b></span></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="normaltextrun"><b>What gave you the idea for your spice blend business?</b></span><span class="eop"> </span><o:p></o:p></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<br /></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="normaltextrun">I knew I needed to work with a product which I personally
loved and would be excited to promote everyday. In my constant quest for
new food ideas, I came across a recipe for</span><span class="apple-converted-space"> </span><span class="spellingerror">dukkah</span><span class="normaltextrun">, which is a nut-based spice blend often sold on the streets of
Egypt. It is often sold in a newspaper cone and used for bread and olive
oil dipping. My first batch was made using chopped hazelnuts and I found
myself adding it to everything, avocado toast, pasta, popcorn, salads, baked
potatoes, eggs, and of course bread and olive oil dipping. </span><span class="eop"> </span><o:p></o:p></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<br /></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="normaltextrun">I knew we should all be eating more seeds, nuts and herbs,
so what better way to add this to your daily diet then by creating variations
of this same nut & spice blend concept. I set out to create 6 recipes
sourcing from different cultures and flavor profiles but all with the same idea
using nuts as a base ingredient and then pairing it with seeds, herbs, chilis
and dried veggies. The result was a crunchy, savory topping which could
be used everyday - depending upon your flavor mood.</span><span class="eop"> </span><o:p></o:p></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<br /></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="normaltextrun">Our Glory Kitchen nut & spice mixes not only belong in
everyone’s kitchen spice cabinet, they make great hostess gifts, birthday
gifts, or a house warming - something different from your typical bottle of
wine or candle. :)</span><span class="eop"> </span><o:p></o:p></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="eop"><br /></span></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="eop"><br /></span></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="eop"><br /></span></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="eop"><br /></span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguIwfJi2Gyoe9gzidDynv-fZrs3kdDWN6TsfUGjVgKFmpA7pcjl3kFzjocLhgvv5uSslybz_xv3pqAQyhG3Kb8yg1SeQ1GOwX9iSItvNN8RP9B5C587-8TWIFKU1YuZOn14TPJ054A9OHO/s1600/Honey+Roasted+Carrots+with+San+Miguel+nut+%2526+spice+mix+%25281%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguIwfJi2Gyoe9gzidDynv-fZrs3kdDWN6TsfUGjVgKFmpA7pcjl3kFzjocLhgvv5uSslybz_xv3pqAQyhG3Kb8yg1SeQ1GOwX9iSItvNN8RP9B5C587-8TWIFKU1YuZOn14TPJ054A9OHO/s640/Honey+Roasted+Carrots+with+San+Miguel+nut+%2526+spice+mix+%25281%2529.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
Honey-roasted carrots with San Miguel Nut and Spice Mix. </td></tr>
</tbody></table>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="eop"><br /></span></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<br /></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="normaltextrun"><b><br /></b></span></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="normaltextrun"><b>What inspires you?</b></span><span class="eop"> </span><o:p></o:p></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<br /></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="normaltextrun">All artful creations inspire me. But I would have to
say gardens and architecture top the list. I’m an avid gardener and just
love caring for plants and watching them grow and change through each
season. </span><span class="eop"> </span><o:p></o:p></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<br /></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="normaltextrun">One of my favorite things to do is to travel around with my
husband and admire classic architecture. Building details, doorways,
colorations, and the way a structure is framed with trees, flowers and plant
detail is so inspiring to me. My husband shares this interest so we often
find ourselves driving around to admire buildings, old and new, but
typically its the old buildings which have the most wonderful character.
Charlotte is filled with beautiful architectural buildings; some of my other
favorite cities are Charleston, DC (the government buildings and Georgetown in
particular) and NYC.</span><span class="eop"> </span><o:p></o:p></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<br /></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="eop"><br /></span></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="eop"><br /></span></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="eop"><br /></span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9iRDw379dsIGjylGef4vVh1HKg6jqWfJ7sm4yg36eRFYVtYRILi7iAxQeSJamlI_X_T2JIN7fZvXsJ716KFJ55Zo9mZ4OZvdE_MKT7pTu_K_zRB-vaheFmP6KMIHNja1nQ17EQRerT7Pj/s1600/Citrus+Salad+with+Arugula%252C+Pinenuts+and+Provence+nut+%2526+spice+mix.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9iRDw379dsIGjylGef4vVh1HKg6jqWfJ7sm4yg36eRFYVtYRILi7iAxQeSJamlI_X_T2JIN7fZvXsJ716KFJ55Zo9mZ4OZvdE_MKT7pTu_K_zRB-vaheFmP6KMIHNja1nQ17EQRerT7Pj/s640/Citrus+Salad+with+Arugula%252C+Pinenuts+and+Provence+nut+%2526+spice+mix.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
Citrus Salad with arugula, pine nuts and Provence Nut and Spice Mix. </td></tr>
</tbody></table>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="eop"><br /></span></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="normaltextrun"><b><br /></b></span></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="normaltextrun"><b><br /></b></span></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="normaltextrun"><b>What has been the biggest challenge in starting your own
business?</b></span><span class="eop"> </span><o:p></o:p></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<br /></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="normaltextrun">Probably the most challenging part is when you start small,
you don’t have the resources for teams of people to add their expertise in the
various aspects of a business. You must immerse yourself in all areas and
quickly become a jack-of-all trades to handle product creation, production,
marketing, design, shipping, accounting, technology and website, social media
exposure and sales. At times it can be overwhelming but it is the only
way to learn and experience the business from every angle.</span></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<br /></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="eop"><br /></span></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="eop"><br /></span></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="eop"><br /></span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO2ZSWduhaRvtL55QoRTPSjLuoxG_j0FmOcCMMdkEWuGbngLvR1LZUGnIiaXazaVbW35WX_2ywFPcAlLj1HnmhyphenhyphenZPaM7aMEgaGvwBsiPcUzj79lLujnh_GdajOKW_k7lPAgepWxdJRb8Z7/s1600/GloryKitchen+nut+%2526+spice+mixes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO2ZSWduhaRvtL55QoRTPSjLuoxG_j0FmOcCMMdkEWuGbngLvR1LZUGnIiaXazaVbW35WX_2ywFPcAlLj1HnmhyphenhyphenZPaM7aMEgaGvwBsiPcUzj79lLujnh_GdajOKW_k7lPAgepWxdJRb8Z7/s640/GloryKitchen+nut+%2526+spice+mixes.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
The six blends of <a href="http://www.glorykitchen.com/">Glory Kitchen</a>. </td></tr>
</tbody></table>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="eop"><br /></span></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<br /></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="normaltextrun"><b><br /></b></span></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="normaltextrun"><b>Do you have a favorite quote?</b></span><span class="eop"> </span><o:p></o:p></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<br /></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="normaltextrun">I love so many quotes but one of my favorites
is: </span><span class="eop"> </span><o:p></o:p></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="normaltextrun">“There are 7 days in a week and</span><span class="apple-converted-space"> </span><span class="normaltextrun">‘Someday’</span><span class="apple-converted-space"> </span><span class="normaltextrun">is not one of them”. </span><span class="eop"> </span><o:p></o:p></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="normaltextrun">I’m a big believer in going for your dreams, always exposing
yourself to new things, and working hard to make ideas happen. Everyone
has gifts and has the ability to add positive value to our world, so its
important to act and make a difference.</span><span class="eop"> </span><o:p></o:p></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<br /></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<br /></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<br /></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjALDjfeKmMkvxssXDpPN6rqmYtRg5_avvrA3lB1jzExQsWbK9kP5XsSRFyArYw8ynEyRQb5r0ynbdLxVllpVwmeXvWmzKiMM4bK6c7oX1B86YM1UfaTS9nE7yEnF3QG2G8gFGX4kkcuvuw/s1600/Pickled+Cherries+with+GloryKitchen+gift+tag.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjALDjfeKmMkvxssXDpPN6rqmYtRg5_avvrA3lB1jzExQsWbK9kP5XsSRFyArYw8ynEyRQb5r0ynbdLxVllpVwmeXvWmzKiMM4bK6c7oX1B86YM1UfaTS9nE7yEnF3QG2G8gFGX4kkcuvuw/s640/Pickled+Cherries+with+GloryKitchen+gift+tag.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
Pickled cherries with a Margie-created gift tag. </td></tr>
</tbody></table>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<br /></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="normaltextrun"><b><br /></b></span></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="normaltextrun"><b><br /></b></span></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="normaltextrun"><b>What are your hobbies or favorite activities?</b></span><span class="eop"> </span><o:p></o:p></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<br /></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="normaltextrun">As mentioned above, I love to spend time in the garden;
pruning, planting, and creating beautiful outdoor spaces. </span><span class="eop"> </span><o:p></o:p></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<br /></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="normaltextrun">I walk every morning, not only for exercise, but to think
and create. Some of my best ideas and problem solving comes during my
daily walks. I’m blessed to live in a charming and beautiful neighborhood
so walking each day gives me such joy and appreciation for this
city. </span><span class="eop"> </span><o:p></o:p></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<br /></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="normaltextrun">I also love yoga, it keeps me grounded and feeling
healthy. My favorite time for a yoga class is at the end of the day, at
around 6:00 pm. It eases the aches and pains from too much computer
sitting and is a great way to unwind and feel rested after a full day.</span><span class="eop"> </span><o:p></o:p></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="eop"><br /></span></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="eop"><br /></span></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="eop"><br /></span></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="eop"><br /></span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyM15BLXAHM4MtuVGsvEHzCFUGxEg1xz3RoBgSZoks5JMa5SNqAf9sFCJqngs-JrGZC7zYTqwmBttZmo-MYlD65E5KZcbf8wxJV1N8jXU-mV9P7Wj06LHNyO8MEPxkNbSoyQ1d7bEKDfcw/s1600/Kimchi+Grilled+Cheese+with+Penang+nut+%2526+spice+mix.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyM15BLXAHM4MtuVGsvEHzCFUGxEg1xz3RoBgSZoks5JMa5SNqAf9sFCJqngs-JrGZC7zYTqwmBttZmo-MYlD65E5KZcbf8wxJV1N8jXU-mV9P7Wj06LHNyO8MEPxkNbSoyQ1d7bEKDfcw/s640/Kimchi+Grilled+Cheese+with+Penang+nut+%2526+spice+mix.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
Kimchi grilled cheese with Penang Nut and Spice Mix. </td></tr>
</tbody></table>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="eop"><br /></span></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<br /></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="normaltextrun"><b><br /></b></span></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="normaltextrun"><b>How did you meet Bob?</b></span><span class="eop"> </span><o:p></o:p></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<br /></div>
<br />
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="normaltextrun">Believe it or not, we met on a blind date. The year I
graduated from college I was seated next to someone at a dinner, whom I had
never met, and during our conversation this new acquaintance mentioned she
thought I would be a great match with her brother. She described him as</span><span class="apple-converted-space"> </span><span class="normaltextrun">“tall, kind, handsome, and was a lawyer”. When she asked me if
I would ever consider being set up on a blind date, I simply could not say
no. (As it turned out, she was especially correct about the</span><span class="apple-converted-space"> </span><span class="normaltextrun">“tall”</span><span class="apple-converted-space"> </span><span class="normaltextrun">part…</span><span class="apple-converted-space"> </span><span class="normaltextrun">he turned out to be 6’6”!)</span><span class="eop"> </span></span><span style="font-family: "calibri" , sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="eop"><br /></span></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="eop"><br /></span></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="eop"><br /></span></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="eop"><br /></span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRp0ldIyaOFB7ngdC7g_8cKlLU2f09xq5PlLVaVz7QbBQ2dIJxmLUfefBd5XbJrcuQ3d6Zyxy-_sQFfF6YIohkiqj4kcVcutovRK1My0EMjHWT9fkhwM-XhEd67KTDHh-4Vto7hxOkULoo/s1600/-Margie+Bruner+w-logo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRp0ldIyaOFB7ngdC7g_8cKlLU2f09xq5PlLVaVz7QbBQ2dIJxmLUfefBd5XbJrcuQ3d6Zyxy-_sQFfF6YIohkiqj4kcVcutovRK1My0EMjHWT9fkhwM-XhEd67KTDHh-4Vto7hxOkULoo/s640/-Margie+Bruner+w-logo.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
Margie Bruner, of <a href="http://www.glorykitchen.com/">Glory Kitchen.</a></td></tr>
</tbody></table>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="eop"><br /></span></span></div>
<div class="paragraph" style="margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;">
<span style="font-family: inherit;"><span class="eop"><br /></span></span></div>
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<span style="font-family: inherit; font-size: x-large;"><span class="eop"><i>Recipes...</i></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOWrPaw0UylB6vVaZdBRseufmibdLZQXukY9H3zhQbSDRrhP9p5MvFJpuHDe2l7dK5meyMPfE9vFM7xLJA_csmKGjtptA-DTrii0OECQpELFqtgBc8xui8YpdseEt3-Ji3_KUrlYhE-DOO/s1600/-RECIPE-+Roasted+Tomato+Crostini_square.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOWrPaw0UylB6vVaZdBRseufmibdLZQXukY9H3zhQbSDRrhP9p5MvFJpuHDe2l7dK5meyMPfE9vFM7xLJA_csmKGjtptA-DTrii0OECQpELFqtgBc8xui8YpdseEt3-Ji3_KUrlYhE-DOO/s640/-RECIPE-+Roasted+Tomato+Crostini_square.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
Roasted Tomato Crostini </td></tr>
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<b><br /></b></div>
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<b>Roasted Tomato Crostini </b></div>
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<br /></div>
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Ingredients </div>
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<br /></div>
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Cairo nut & spice
mix </div>
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12 roma tomatoes </div>
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ricotta cheese </div>
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olive oil </div>
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sea salt </div>
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fresh thyme </div>
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1 french
baguette </div>
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<br /></div>
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Instructions </div>
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<br /></div>
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Roasted Tomatoes: </div>
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<br /></div>
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1. Slice Roma tomatoes in half,
lengthwise and place in a large bowl. Drizzle tomatoes with extra virgin olive
oil & sprinkle with sea salt. Arrange them slice-up on a baking sheet lined
with foil or parchment paper. Sprinkle each tomato half with a pinch of Cairo
nut & spice blend. </div>
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<br /></div>
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2. Place sheet trays in an oven at 210° for 6-8 hours.
(I place them in the oven just before bed and remove them in the morning.)
Remove from oven, let cool, cover and refrigerate until ready to use. </div>
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<br /></div>
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Crostini:</div>
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<br /></div>
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3. Slice a french baguette on the angle & drizzle lightly with olive oil.
Then sprinkle lightly with sea salt. Toast the slices in a 350° oven until
lightly browned. Remove and cool the toasts. </div>
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<br /></div>
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Tomato Crostinis: </div>
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<br /></div>
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4. Smear each
toast with a generous amount of ricotta cheese. Top each with a tomato (should
be at room temperature). </div>
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<br /></div>
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5. Finish each toast with slight drizzle of extra
virgin olive oil, sprinkle with a bit more Cairo blend and top with fresh
thyme. Serve & enjoy! </div>
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<br /></div>
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Note: Any of the Glory Kitchen nut & spice mixes
can be used with this recipe.</div>
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<br /></div>
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<o:p></o:p></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDGpQ4EGafk89j8A9EwCK_4cD714ydYOjDBp_xzjVBuiKY5AwQdPA72pD3afg1Lf7VnF3KOwz-M1UQ2916jMMYMGMva434lbmDrrqL6Rqgmo7cJmLWWIjDStQJZhsFWBCBRPFZOKgzqm1z/s1600/-RECIPE-+Spinach+and+Tomato+Spaghetti+Squash+topped+with+Umbria+nut+%2526+spice+mix.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDGpQ4EGafk89j8A9EwCK_4cD714ydYOjDBp_xzjVBuiKY5AwQdPA72pD3afg1Lf7VnF3KOwz-M1UQ2916jMMYMGMva434lbmDrrqL6Rqgmo7cJmLWWIjDStQJZhsFWBCBRPFZOKgzqm1z/s640/-RECIPE-+Spinach+and+Tomato+Spaghetti+Squash+topped+with+Umbria+nut+%2526+spice+mix.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
Spinach and Tomato Spaghetti Squash </td></tr>
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<b><br /></b></div>
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<b>Spinach and Tomato Spaghetti Squash</b> </div>
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<br /></div>
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Ingredients </div>
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<br /></div>
<div class="MsoNormal">
Breadcrumb
topping</div>
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<br /></div>
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2 teaspoons Umbria nut & spice mix </div>
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2 teaspoons olive oil </div>
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1/2 cup Panko bread crumbs </div>
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2 tablespoons shredded Parmesan cheese </div>
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sea salt </div>
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<br /></div>
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Spaghetti Squash </div>
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1 spaghetti squash </div>
<div class="MsoNormal">
olive oil </div>
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Umbria nut & spice mix </div>
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1 lb (16 oz)
grape tomatoes </div>
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1 bag fresh spinach (or 4 handfuls) </div>
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olive oil </div>
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4 garlic cloves,
minced </div>
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1 tablespoon capers & their juice </div>
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sea salt </div>
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<br /></div>
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Instructions </div>
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<br /></div>
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1. Slice the
grape tomatoes lengthwise, spread them onto a parchment lined baking sheet,
drizzle with olive oil & sea salt and place them into a 350° oven to roast
for about 15 minutes. Check after 15 minutes, some may be a bit crispy but do
not let them burn. Remove from the oven as soon as they are browned a bit but
not completely dry. Allow them to cool completely. </div>
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<br /></div>
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2. Heat a sauté pan on the
stove top, add 2 teaspoons of olive oil to the bottom, then add the panko bread
crumbs, a pinch of salt, 2 teaspoons of Umbria nut & spice mix and stir
over the heat until they lightly toast. Remove from the heat, allow to cool a
bit, then add the shredded parmesan, toss and set aside to use as a topping
over the prepared spaghetti squash. </div>
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<br /></div>
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3. Take the spaghetti squash and place in
the microwave for about 2-3 minutes to soften the flesh enough to slice through
with a large chef's knife. When it is cooled a bit from the microwave, slice it
lengthwise into two pieces. Clean the seeds out of the cavity (hint: I always
use a grapefruit spoon which has serrated edges and it helps with the
scraping). Using your hands, rub the inside cavity with a drizzle of olive oil
and rub it well. Sprinkle the inside cavity with a bit of sea salt and a bit of
Umbria nut & spice mix. Place the squash face up on a baking sheet and bake
in a 400° oven for about 20-30 minutes. Remove and allow it to cool a bit.
Scrape the inside to loosen the strands of squash but leave them in the squash
cavity. </div>
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<br /></div>
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4. In a saucepan, add a bit of olive oil & heat through. Add the
minced garlic and cook a bit without burning. Add the fresh spinach, the
capers, about 2-3 teaspoons of the caper liquid and a sprinkle of Umbria nut
& spice mix. Add the roasted tomatoes which were set aside. Remove from
heat and mix well. Toss the tomato/spinach mixture into the cavity of the spaghetti
squash, top with the crunchy panko crumb mixture, a bit more of Umbria nut
& spice mix, and serve. </div>
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<br /></div>
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This only serves 2 persons but can be doubled or
tripled to serve 4-6.<o:p></o:p></div>
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<br /></div>
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<br /></div>
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<i>All photos courtesy of <a href="http://www.glorykitchen.com/">Glory Kitchen</a> and used with permission.</i></div>
Naomihttp://www.blogger.com/profile/03674764657213588549noreply@blogger.com31tag:blogger.com,1999:blog-3211898705085341131.post-3055829605215642112017-05-30T08:32:00.003-04:002017-05-30T08:41:51.037-04:00Never-Fail Pie Dough<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Q1I7_RMdRznmsPB6P4A6qz3Mh-hFlZay63CIkeERPLrwkRZTngDMZPmI1udj3Vpa-mwME-sJ8xJqC-ZYXgEkEXwMHOIIZhcaTVwxzM0xWTIowiqf2ms6gIquZDNLDGmIwcEdrgM0Ra7f/s1600/IMG_3696.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Q1I7_RMdRznmsPB6P4A6qz3Mh-hFlZay63CIkeERPLrwkRZTngDMZPmI1udj3Vpa-mwME-sJ8xJqC-ZYXgEkEXwMHOIIZhcaTVwxzM0xWTIowiqf2ms6gIquZDNLDGmIwcEdrgM0Ra7f/s640/IMG_3696.JPG" width="480" /></a></div>
<b><br /></b>
<b><br /></b><br />
Earlier this year I had a chance to spend a few weeks with my mother-in-law. Some of my favorite times were spent cooking and baking with her in the kitchen. She shared this pie recipe which she has used since she was a young married housewife at age 18. It's served her family well all these years, and I'm delighted to share it with you.<br />
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<br />
Pie crust can be tricky, and I have tried so many recipes it makes my head spin to think about it. But this is one of those recipes it will be hard to mess up. It just works. While the crust is not the flakiest you've ever had, the taste is good and it holds up when you put it in the pan. Happy baking!<br />
<br />
<br />
<b>Never Fail Pie Dough</b><br />
by Mom (Linda) Gingerich<br />
<br />
Yields 2 double crust 9-inch pies<br />
<br />
3 cups pastry flour<br />
3/4 cup butter<br />
1 egg, beaten<br />
1 Tablespoon vinegar<br />
A pinch of salt<br />
Water, up to 1 cup<br />
<br />
Cut butter into flour until mixture holds together when pressed between your thumb and forefinger. Place beaten egg in a cup and fill with water, up to 1/2 cup mark. Add vinegar. Make a well in the flour/butter mixture. Add egg/water, vinegar mixture all at once. Sprinkle with a pinch of salt. Blend with a spoon just until all the flour is moistened. Press remaining mixture together with your hands. If necessary, add more water, a tablespoon at a time. Divide dough into four parts and roll out.<br />
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<br />
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTCi-Ae3SgBHKJeKbIQCp_jTHqyQk3loE-FAY6f8LSzIu4JGbArwTQL6EBWfkXDVaDqWIn5Zpq449d4hRzZJPHfKkwWK-oGiLtxo5PO4vkdmyiHKS4sMF3uo7RfO5yeVSXtdO7F3PRzEAJ/s1600/IMG_3775.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTCi-Ae3SgBHKJeKbIQCp_jTHqyQk3loE-FAY6f8LSzIu4JGbArwTQL6EBWfkXDVaDqWIn5Zpq449d4hRzZJPHfKkwWK-oGiLtxo5PO4vkdmyiHKS4sMF3uo7RfO5yeVSXtdO7F3PRzEAJ/s640/IMG_3775.JPG" width="480" /></a></div>
<br />
<br />
<br />
Note: I like to make extra pie crusts to put in the freezer for those days when I am rushed for time. This recipe will make 2 double crust pies, or 4 one crust pies. Use what you like, and place extra prepared crusts in pie pans and freeze (unbaked) in an airtight bag.Naomihttp://www.blogger.com/profile/03674764657213588549noreply@blogger.com6tag:blogger.com,1999:blog-3211898705085341131.post-79565619752634085662017-05-30T08:03:00.001-04:002017-05-30T08:33:39.215-04:00Fresh Strawberry Pie<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY5B9v-NjhyphenhypheneXUFTIoB0f86cejV26-Kp9WDqpuqfFZBV9u2OdN0bbIIYIW1u-CWNei2c_XN37tAHEW6YIZF6oBcZ1pSMU0V7qSvxl_t-E8JJD5IiXkd2uYMpeUcq9Mfakq9rD_rPZaaMcH/s1600/IMG_3504.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY5B9v-NjhyphenhypheneXUFTIoB0f86cejV26-Kp9WDqpuqfFZBV9u2OdN0bbIIYIW1u-CWNei2c_XN37tAHEW6YIZF6oBcZ1pSMU0V7qSvxl_t-E8JJD5IiXkd2uYMpeUcq9Mfakq9rD_rPZaaMcH/s640/IMG_3504.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
Fresh Strawberry Pie </td></tr>
</tbody></table>
<br />
<br />
As a child, I picked endless boxes of strawberries in our large garden on the farm. The strawberry patch had its own spot with rows and rows of green plants my father carefully mulched with straw each spring and fall. How exciting it was to see the first flowers appear on the plants each spring, because that meant soon the juicy berries would be appearing! The excitement lasted right through the first day of berry season. Then my back started aching from bending over to search for the berries as I plopped handfuls into my small box, then dumped them into a larger box at the end of the row.<br />
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By the time I had picked berries for a week, I was done. I mean, the berry picking had to go on, but I'm sorry to say there was quite a bit of complaining in the middle of it. We started early in the morning to beat the heat, while the plants were still heavy with dew. Soon the skirt of my dress would be soaked as I scooted along the rows, picking those juicy red berries which I would be so thankful for later on in the winter, but which now seemed to stretch into an endless chain of monotony.<br />
<br />
These days I gather my berries from the country market close to our house. I'm grateful for the hands who get up early in the morning to pick these beautiful gems, because I know the work that goes into each box.<br />
<br />
Here's the recipe for a fabulous strawberry pie that will be sure to please the guests at your table.<br />
<br />
<br />
<b>Fresh Strawberry Pie</b><br />
<br />
<span style="font-family: inherit;"><i>Recipe by <a href="http://www.epicurious.com/recipes/food/views/fresh-strawberry-pie-with-whipped-cream-242619">Epicurious</a></i></span><br />
<br />
<div class="MsoNormal">
<span style="font-family: inherit;"><b>Ingredients</b></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1 9-inch pie crust ( recipe <a href="http://www.thecooksinthekitchen.com/2017/05/never-fail-pie-dough.html">here</a> or you can make a cookie crust, recipe
below)</span></div>
<div class="MsoNoSpacing">
<span style="font-family: inherit;">2 pounds fresh strawberries, hulled</span></div>
<div class="MsoNoSpacing">
<span style="font-family: inherit;">¾ cup white sugar</span></div>
<div class="MsoNoSpacing">
<span style="font-family: inherit;">1/3 cup fresh lemon juice</span></div>
<div class="MsoNoSpacing">
<span style="font-family: inherit;">1 envelope unflavored gelatin</span></div>
<div class="MsoNoSpacing">
Whipped Cream, for garnish</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b><span style="font-family: inherit;">Process:<o:p></o:p></span></b></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: inherit;">Select 20 large strawberries similar in size and set
aside. Dice remaining berries and toss with sugar and lemon juice. Let stand, stirring
occasionally, 30 minutes. Drain berries in a sieve set into a large glass
measuring cup. Add enough water to measure 2 cups. Transfer liquid to a medium
saucepan and reserve berries.</span></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: inherit;">Sprinkle gelatin over strawberry liquid and let soften 1
minute. Bring to a bare simmer, stirring until gelatin has dissolved. Add diced
berries, then transfer to a metal bowl set into an ice bath and stir frequently
until mixture begins to mound, 30 minutes or so.</span></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: inherit;">Spoon ½ of filling into pie crust and arrange reserved
whole berries, stem ends down, on filling. Spoon remaining filling over and
between berries. Chill pie until filling is set, at least 4 hours.</span></div>
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<br /></div>
<div class="MsoNoSpacing">
<b><span style="font-family: inherit;">Cookie Crust<o:p></o:p></span></b></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: inherit;">1 5-ounce package shortbread cookies</span></div>
<div class="MsoNoSpacing">
<span style="font-family: inherit;">2 tablespoons white sugar</span></div>
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<span style="font-family: inherit;">2 tablespoons cold, unsalted butter, cut into pieces</span></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: inherit;">Preheat oven to 350 degrees F. with rack in middle. Pulse
cookies in a food processor to fine crumbs, then pulse in sugar and butter
until combined. Press crumb mixture evenly onto bottom and up side of a 9-inch
pie plate. Bake until golden, about 15 minutes. Transfer to a rack to cool.</span></div>
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<br /></div>
<div class="MsoNoSpacing">
<b><span style="font-family: inherit;">Cook’s notes: <o:p></o:p></span></b></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: inherit;">Pie crust can be made 2 days ahead and kept covered at
room temperature.</span></div>
<div class="MsoNoSpacing">
<span style="font-family: inherit;">Filled pie can be chilled, loosely covered, up to 1 day.</span></div>
<div class="MsoNoSpacing">
<br /></div>
<br />
<div class="MsoNoSpacing">
<span style="font-family: inherit;"><b>Naomi’s note:</b> It took my filling longer to set up in the ice
water bath – about 30 – 45 minutes. But it turned out beautifully.</span></div>
Naomihttp://www.blogger.com/profile/03674764657213588549noreply@blogger.com2tag:blogger.com,1999:blog-3211898705085341131.post-25372607019206139982017-05-16T16:15:00.001-04:002017-05-17T09:36:17.888-04:00Irish Soda Bread<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ7wsmAcExs053U8w0YP5k_bMad8PCTF3axq4ZkEP1woiFOtVLJkHqEyVv5HGcujbPXckoH1qVv-SvH-GJ0iG64adVF_GZerUO4cLbYC-RC-JfjmnQzRmNrOsiMAjPVpCovoR9CJjmFpeu/s1600/IMG_3656.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ7wsmAcExs053U8w0YP5k_bMad8PCTF3axq4ZkEP1woiFOtVLJkHqEyVv5HGcujbPXckoH1qVv-SvH-GJ0iG64adVF_GZerUO4cLbYC-RC-JfjmnQzRmNrOsiMAjPVpCovoR9CJjmFpeu/s640/IMG_3656.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
Irish Soda Bread </td></tr>
</tbody></table>
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There are few things in the world as alluring as the smell of fresh bread baking in the oven. One whiff can transport us to the cozy kitchens of our childhood where our mothers or grandmothers pulled hot loaves from the oven, then wiped floury hands on aprons as they reached for a knife to cut generous slices. If you were anything like me, you polished off more than a piece, each slathered with butter and homemade jam.<br />
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My mother baked 25 loaves at a time using an old Hobart mixer with a bowl big enough for me to fit inside. Always at mama's side, my job was to polish the hot loaves with butter when they came out of the oven. Then, after the bread cooled I slid each loaf carefully into a plastic bag and closed it with a twist-tie. When all the loaves were bagged, we transported them to the deep chest freezer in the basement. Whenever visitors came calling, more than likely they left with a loaf of Mother's bread which tasted just as good thawed as it did fresh.<br />
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Baking bread can seem like an intimidating thing when you're first getting started. The kind my mother baked, and which I still enjoy baking today, is a process requiring several hours and several rises and punch-downs to get that fluffy, soft texture found in an Amish-style slicing bread. But I don't always have a half day reserved for bread baking, so it's nice to have something easy I can bake in a hurry when unexpected guests arrive, or if I decide on a whim to add fresh bread to the evening's dinner menu.<br />
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Making an Irish Soda Bread is a great way to ease into the world of baking homemade bread. And once you have mastered this, you'll want to try other recipes. Maybe you'll even try your hand at my Mama's Honey Bread! But I can't give you that recipe just yet. (It will be coming soon, though!)<br />
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I hope you enjoy this recipe by Imen McDonnell, and do check out her blog <a href="http://farmette.ie/">Farmette</a>. You'll love the stories of her life on an Irish farm. In fact, Imen was one of the first cooks I featured on my Cooks in the Kitchen blog. You can read that story <a href="http://www.thecooksinthekitchen.com/2015/05/from-city-streets-to-cow-paths-american.html">here</a>.<br />
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Happy Bread Baking!<br />
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<b>Irish Soda Bread</b><br />
Recipe by <a href="http://farmette.ie/">Imen McDonnell</a><br />
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Ingredients<br />
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3 1/3 cups all-purpose flour<br />
1 teaspoon fine sea salt<br />
1 teaspoon baking soda<br />
1 3/4 cups buttermilk*<br />
Course sea salt for garnish<br />
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Process<br />
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1. Preheat oven to 450 degrees F (230 C).<br />
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2. In a large mixing bowl, sift together the flour, salt and baking soda. Make a well in the center and slowly pour in the buttermilk. Mix the dough with your hands until the texture is soft, but not wet and sticky.<br />
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3. Turn the dough out onto a floured work surface and shape into a 1-inch-thick round. Cut a cross on the top. Sprinkle with course sea salt.<br />
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4. Place on a pre-heated baking stone or a flour-dusted baking sheet in the oven for 15 minutes. Then reduce the temperature to 400 degrees F (200 C) for 25 - 30 minutes. Tap the bottom of the bread to check for doneness; if it makes a hollow sound, it is ready.<br />
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5. Let it cool for 10 minutes and serve with butter and jam.<br />
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Bread is best eaten the same day it is baked, although it will keep for 2 days in an airtight container.<br />
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*If I don't have butter milk in the refrigerator, I use 1 cup whole milk and 3/4 cup plain Greek yogurt<br />
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<br />Naomihttp://www.blogger.com/profile/03674764657213588549noreply@blogger.com4tag:blogger.com,1999:blog-3211898705085341131.post-4259889877037452302017-05-03T15:03:00.002-04:002017-05-17T09:36:47.793-04:00Molletes<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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Molletes</td></tr>
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Sunday lunch used to be a big deal at our house when I was growing up. Never did we eat out at restaurants or swing by a drive-through because Mennonites don't believe in purchasing food (or anything else for that matter) on a Sunday. So that was always a day we prepped a big meal in the morning before leaving for church and then finished up the cooking process when we came home. It was my favorite meal of the week.<br />
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Sunday lunch is more relaxed these days. It's usually just the two of us since our kids have grown up and have lives of their own. While we enjoy a family dinner in the evening, at lunch time we love to eat simply, whether it's egg sandwiches, a salad with leftovers from the fridge or Thai carryout. Sometimes we call in an order at the Mexican restaurant right around the corner from our house and bring it home to eat on the patio. <br />
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This is a recipe that is perfect for Sunday lunch, although you could certainly have it on a week night. It's from my friend Susy, a London chef-turned-mama who is an amazing recipe developer, drawing on the tastes and flavors of her childhood in Mexico. (You really need to check out her <a href="https://www.instagram.com/holasus/">Instagram</a> account for other fabulous Mexican recipes.) I've made a few changes to the recipe, such as using chick peas instead of refried beans and adding micro beans and radishes as a topping. Feel free to add your own favorite ingredients, and I hope you enjoy it!<br />
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Molletes </td></tr>
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<i><b>Molletes</b></i><br />
by <a href="https://www.instagram.com/p/BTcJQ2-DF9v/?taken-by=holasus">Susy Villasuso</a><br />
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1. Spread butter on about four slices of crusty, artisan bread and cut them in half. Place them on a tray and slide them into the oven to get toasty, about 10 minutes at 400 degrees should be fine.<br />
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2. Remove the tray from the oven and top the slices of bread with a smear of refried beans or smashed chick peas. Top with grated cheese of your choice. (I used Goat Milk Gouda and Aged Cheddar.) Slide the tray back into the oven until the cheese is nice and melty.<br />
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3. Remove the tray from the oven and drizzle with Tahini Crema (recipe below), fresh pico de gallo (recipe below), thinly sliced radishes and a handful of micro greens. <br />
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4. Serve with squeezes of fresh lime.<br />
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<span style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><b>Pico de Gallo</b></span></div>
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<span style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">by Naomi Gingerich</span></div>
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<span style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">4 - 6 Roma tomatoes, chopped</span></div>
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<span style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1/2 of a red onion, chopped</span></div>
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<span style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1 red pepper, chopped</span></div>
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<span style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">2 bulbs of fresh, Spring Garlic (if using regular garlic, reduce to 2 cloves, minced)</span></div>
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<span style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1/2 bunch cilantro, chopped</span></div>
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<span style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Salt and pepper to taste</span></div>
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The juice of one large lime</div>
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1 tablespoon apple cider vinegar</div>
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Stir all together in a bowl and serve.</div>
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<b>Tahini Crema</b></div>
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by <a href="https://www.instagram.com/p/BTcJQ2-DF9v/?taken-by=holasus">Susy Villasuso</a></div>
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1 cup plain Greek yogurt</div>
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1 tablespoon olive oil</div>
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1 - 2 teaspoons tahini </div>
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1 tablespoon hot sauce of your choice</div>
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salt and pepper to taste</div>
<br />Naomihttp://www.blogger.com/profile/03674764657213588549noreply@blogger.com5tag:blogger.com,1999:blog-3211898705085341131.post-12292427251374162042017-04-19T13:06:00.002-04:002017-05-17T09:36:52.279-04:00Black Bean Burgers with Quinoa and Lime<div class="separator" style="clear: both; text-align: center;">
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After a road trip to Nashville over Easter weekend where we feasted on everything from lemon buttermilk ice cream, to Huevos Rancheros, to burgers, truffle fries and Lamb Biryani, it felt good to get into a groove of some simpler eating this week. I've been throwing kale into breakfast, lunch and dinner. I've avoided the temptation of baking a rich dessert. (The cookies yesterday don't count.) And I've been working out every day. (Gasp!)<br />
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Today I peaked into the pantry for some inspiration and decided on black bean burgers for a healthy lunch. I experimented with various ingredients and came up with a tasty version using quinoa. While it would be great on a toasted bun, I opted to go with less calories by serving it on lettuce, topped with whole grain mustard, cheese, a slice of avocado and a pile of caramelized onions. Certainly you can get creative with this and add toppings of your choice. I hope you enjoy the recipe! And don't skip the lime juice. It packs a ton of flavor!<br />
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Black Bean Burger with Quinoa and Lime </td></tr>
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Black Bean Burgers with Quinoa and Lime<br />
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(Serves 5)<br />
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1 (15 ounce) can black beans, rinsed and well-drained<br />
3/4 cup cooked quinoa*<br />
1 cup bread crumbs<br />
1 fire-roasted canned red pepper, chopped (or 1/2 cup finely chopped raw red pepper)<br />
1/4 cup thinly sliced and chopped red onion<br />
1 large clove garlic, chopped fine<br />
1 1/2 teaspoons cumin<br />
1 tablespoon Harissa<br />
1 teaspoon red pepper flakes<br />
A pinch of cayenne pepper<br />
1 egg<br />
1/2 teaspoon salt<br />
1/2 cup feta cheese<br />
The juice of 1 - 2 limes for garnish<br />
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1. Bring 1/4 cup uncooked quinoa and 1/2 cup water (*this will equal 3/4 cup cooked) to boil in a medium saucepan. Reduce to low and simmer for 15 minutes until quinoa spiralizes and is tender. Spoon quinoa into a strainer set over a bowl to get rid of any excess water.<br />
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2. In a large bowl, mash the beans with a fork. Add all other ingredients and mix gently with your hands. <br />
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3. Form five patties and fry in a hot skillet for about 3 minutes per side. Be careful when flipping the burgers. They will be a bit fragile. <br />
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4. To serve, place on a bun or lettuce leaf and drizzle freshly-squeezed lime juice over each patty. Add toppings of your choice. I added cheese, whole grain mustard, a pickled relish, avocado and caramelized onions.<br />
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<br />Naomihttp://www.blogger.com/profile/03674764657213588549noreply@blogger.com4tag:blogger.com,1999:blog-3211898705085341131.post-33482717769289978762017-04-12T08:12:00.003-04:002017-04-20T21:06:44.940-04:00Seven Layer Salad<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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Seven Layer Salad </td></tr>
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So I grew up with Seven Layer Salad. It showed up in a 9 x 12 Tupperware container (with a lid) at every potluck, Sunday dinner, family reunion or neighborhood supper. It even made its appearance at weddings and funerals, right next to the fried chicken, mashed potatoes and Amish noodles. Truth be told, I never ate the stuff. I mean, what kid likes salad? But my mother and all the other cooks in our county made sure it had its place at gatherings of any sort.<br />
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Since my mother has passed on, I've been digging out recipes which were at the core of our mealtimes. And my mama, she loved salad. If it was just our family at the table, she put some iceberg lettuce in a bowl, added whatever was available from the garden such as radishes and tomatoes and topped it with her homemade mayonnaise dressing*. No one needed a recipe for that. Seven Layer Salad, though, was considered worthy of writing down for future generations, although there weren't that many variations of it.<br />
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I've kept most of the ingredients identical to Mom's recipe, although I subbed Romaine for Iceberg. Certainly you can choose your own layers, but please keep the peas, the celery, the bacon and the hard-boiled eggs. And by all means, don't mess with the dressing. It sounds insane, but it really does work.<br />
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Layer away!<br />
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Choose your layers.</td></tr>
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<i><b><span style="font-size: large;">Recipe...</span></b></i><br />
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<b>7-Layer Salad</b><br />
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<i>(Fills a 9" x 12" pan. Serves 6 - 8 as a side salad.)</i><br />
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Salad<br />
3 stalks of Romaine lettuce, chopped<br />
2 stalks celery, chopped<br />
1 cup frozen peas, uncooked<br />
1 cup cucumbers, peeled and chopped<br />
1/2 red onion, sliced thinly<br />
4 - 6 slices bacon, fried and crumbled<br />
4 hard-boiled eggs, sliced<br />
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This salad consists of seven layers beginning with lettuce and ending with hard boiled eggs. Layer the ingredients in a 9" x 12" pan and top with the dressing.<br />
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Dressing<br />
1 3/4 cups mayonnaise<br />
2 tablespoons white sugar<br />
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Mix mayonnaise and sugar in a bowl and allow to rest for about 10 minutes. Then, give it a stir and spread over the top of your salad ingredients. Cover and refrigerate at least 4 hours before serving, but it can also be refrigerated overnight.<br />
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When ready to serve, garnish with shredded cheese or fresh dill.<br />
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*Mom's homemade mayonnaise dressing is different from the basic mayo and sugar this recipe requires. I'll post it another day.Naomihttp://www.blogger.com/profile/03674764657213588549noreply@blogger.com7tag:blogger.com,1999:blog-3211898705085341131.post-53245858586178289272017-04-10T16:54:00.001-04:002017-04-20T21:06:49.713-04:00White Chocolate Brioche Buns<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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White Chocolate Brioche Buns</td></tr>
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As a kid I looked forward to Easter Sunday. For one thing, there was the twice-yearly tradition of communion held during the morning church meeting. While I didn't relish the idea of a longer-than-usual service, I looked forward to snacking on the leftover communion elements while sitting in the back seat of our 1968 Ford. The way home was never sweeter than when nibbling on some of Mother's bread and sipping the juice straight out of the Welch's jar. The other thing to anticipate was the lovely meal my mother had prepared that morning before we gussied up in our Sunday best (as much as Mennonites were permitted to gussy) and zoomed over the hills and around the curves to the conservative church where my father was the Bishop.<br />
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Arriving home after church, the wonderful smells emanating from the kitchen brought joy unspeakable to my 8-year-old mind. My job was setting the table and how I loved this task! It was so much better than washing dishes at the end of the meal, which invariably I was stuck with, too. I spread a lace cloth and then laid out Mother's Blue Willow dishes, reserved for holidays and the occasion of special visitors. Carefully I placed the silverware - the good kind which stayed in the chest other days - and then filled glasses with water for each guest. I dug into the back of the china cabinet for the pretty etched glass salt and pepper shakers and the little 3-compartment dish Mother used for pickles, beets and tiny slices of celery. Not to be forgotten was the round deviled egg plate, though I cringed at using the word 'devil' on such a holy day. Lastly, I ran out to the fence row for a handful of daffodils to stuff into the fluted, Depression-era vase for the centerpiece.<br />
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Mother always had things timed perfectly. By the time guests were coming through the front door, the two of us were busy dishing out food onto pretty platters. Pan-fried chicken and gravy. Roasted ham with a pineapple slice for garnish. Mounds of mashed potatoes swimming in pools of browned butter. Corn - the yummy kind we harvested from the garden each year and then froze so we could eat it year-round. Applesauce. And always homemade honey bread.<br />
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Bowls of food were passed and the table talk was animated and joyful. I kept a wary eye out for guests who needed a refill of their water glasses and dished up extra food for second helpings all around. And when everyone thought they couldn't eat another bite, we brought out the dessert, which was usually several varieties of pie or sometimes Graham Cracker Pudding.<br />
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These days, I still look forward to Easter and gathering our family around the dinner table. I set out Mother's Blue Willow dishes and I grab a handful of spring flowers for a vase in the center. The menu changes somewhat from year to year, but ham and browned butter mashed potatoes regularly make their appearance. And there is always a delicious dessert.<br />
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These White Chocolate Brioche Buns are on the menu for this year. The recipe is by Claire Ptak of <a href="https://www.instagram.com/violetcakeslondon/?hl=en">Violet Bakery</a> in London. Her desserts are some of my favorites, and this one is no exception. The rolls are so soft and pillowy, the custard not too sweet. It's a recipe I'll be making a lot, not just at Easter.<br />
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<i><span style="font-size: large;">Happy Easter!</span></i><br />
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Brioche Buns </td></tr>
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<b>White Chocolate Brioche Buns</b></div>
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Recipe by Claire Ptak</div>
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Makes 12</div>
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<b>For the brioche</b></div>
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250g whole milk</div>
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14g dried yeast</div>
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75g caster sugar</div>
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2 eggs</div>
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500g All-purpose flour (Note: I added a bit extra - maybe an additional 25g)</div>
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75g unsalted butter, softened</div>
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For glazing: 1 egg and 2 tablespoons cream or whole milk</div>
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<b>For the white chocolate cream</b></div>
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500g whole milk</div>
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1/4 teaspoon fine salt</div>
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60g cornflour (I used cornstarch)</div>
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100g caster sugar</div>
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2 eggs</div>
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60g unsalted butter, softened</div>
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170g white chocolate, chopped</div>
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300g whipping cream</div>
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Confectioner's sugar for dusting</div>
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1. Put all brioche ingredients except the glaze inside the bowl of an electric mixer fitted with the dough hook attachment. Mix until all of the ingredients are combined. Let the mixture rest about 10 minutes and then mix again until smooth and elastic. Cover the dough and put in a warm place to rise for 30 minutes. Then put it back in the mixer and knead again for five minutes. Remove dough hook, cover and let rise for an hour and a half. When the dough has doubled in size, shape into 12 individual buns and put on two parchment paper lined baking sheets. Cover with a tea towel and let them rise for 30 minutes. (Note: The dough is sticky and a bit tricky to work with. I used a large muffin pan and lined each cup with parchment. Then I scooped a large spoonful of dough into each cup. This worked beautifully.)</div>
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2. Preheat the oven to 200C/400F/gas mark 6. Whisk together the egg and milk or cream and brush the tops of the brioche buns. Bake until puffed and golden - about 15 - 20 minutes. Let them cool completely before filling.</div>
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3. Meanwhile, make the filling. In a small saucepan, bring the milk to a boil with the salt. In a separate bowl, whisk together the cornflour and sugar before whisking in the eggs. When the milk has boiled, temper the egg mixture with the hot milk by pouring half of it over gradually, whisking continuously. Pour in the remaining hot milk and whisk well. Pour the whole thing back into the saucepan and put over a medium heat, whisking continuously until the pastry cream is very thick.</div>
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4. Remove from the heat and whisk in the butter until smooth. Finally whisk in the chocolate pieces. Cover with a piece of clingfilm (right down on the surface of the custard) and put in refrigerator until cooled completely.</div>
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5. When you'[re ready to serve the buns, take the custard from the fridge and whisk to loosen it. Whip the whipping cream and then fold the custard and cream together.</div>
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6. Split the brioche buns and fill with cream. Dust with confectioner's sugar and serve at once.</div>
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Naomihttp://www.blogger.com/profile/03674764657213588549noreply@blogger.com4tag:blogger.com,1999:blog-3211898705085341131.post-17633160171286395042017-04-07T17:27:00.001-04:002017-04-11T10:03:14.860-04:00Frangipane<div class="separator" style="clear: both; text-align: center;">
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I first fell in love with Frangipane when <a href="http://farmette.ie/">The Farmette Cookbook</a> came out last spring. Before that, I fell in love with the <a href="https://www.instagram.com/modernfarmette/?hl=en">Instagram</a> and blog of its author, Imen McDonnell, and the snippets of her life on a farm in Ireland. (You can read my story about Imen and how she traded her high heels for a sturdy pair of Wellingtons <a href="http://www.thecooksinthekitchen.com/2015/05/from-city-streets-to-cow-paths-american.html">here</a>.) Now that I've discovered this easy and oh-so-comforting dessert, it has remained a staple in my stack of well-loved recipes.<br />
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Frangipane is one of those desserts that's under-rated, maybe because there's such a taste of simplicity to its almond crumb. But when dressed up with a slathering of freshly whipped cream and berries for garnish, this dessert feels just right with a cup of coffee for breakfast, or an afternoon cup of tea with a friend, or to pack up and take to a party.<br />
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While I am not usually given to gluten-free baking, it is nice to have some recipes for friends who prefer this. It's also an easy dessert to whip up for last minute guests. It literally takes about 6 minutes of prep and 35 minutes of baking. As long as you have almond meal (flour) in your pantry, the rest of the ingredients are basic - sugar, butter, eggs.<br />
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So the next time you need something simple and sweet, try baking Frangipane. I feel pretty sure you'll come to love it as much as I have.<br />
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<i><span style="font-size: x-large;">Recipe....</span></i><br />
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Claire's Frangipane </td></tr>
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<b>Claire's Frangipane</b><br />
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<i>Recipe by Imen McDonnell</i><br />
<i><br /></i>
Makes one 8-inch cake<br />
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3/4 cup (150g) white sugar, plus a bit more for dusting cake when baked<br />
2/3 cup (150g) butter at room temperature<br />
2 eggs<br />
1 cup (150g) almond flour<br />
1/4 cup (33g) all-purpose flour (*optional)<br />
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Process<br />
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<br />
<ul>
<li>Preheat oven to 350 degrees F. Line bottom of an 8-inch springform pan with parchment paper.</li>
<li>Beat the sugar and butter together in a stand mixer fitted with the paddle attachment until light fluffy (about 4 minutes). Add the eggs, one at a time, then slowly pour in the flours and blend well.</li>
<li>Pour the batter into the prepared pan and bake for 35 minutes.</li>
<li>Remove from the oven, dust with sugar, and cool.</li>
<li>Slice and serve with a dollop of cream or just on its own.</li>
</ul>
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*Imen states in her cookbook that she omits the all-purpose flour (with no substitution) for a gluten-free version and it is just as terrific.</div>
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<br />Naomihttp://www.blogger.com/profile/03674764657213588549noreply@blogger.com5tag:blogger.com,1999:blog-3211898705085341131.post-36213775245898725112017-03-31T07:03:00.001-04:002017-04-21T18:47:31.599-04:00A Recipe for Success<div class="MsoNoSpacing">
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<span style="font-family: inherit;">Teri Turner has always been on the cutting edge
of new ideas. From a precocious 4-year-old who sold water at her
daily lemonade stand in the small town of Deerfield, Illinois, Teri moved on to
become a passionate foodie way before it was hip. Then she rode the height of
the Facebook wave with 200,000 followers and recipes that went viral.
Today, this high-energy food blogger has blazed a path for many to follow as
she inspires hundreds of thousands with her daily Instagram stories and
instructional videos from her home kitchen in Chicago.</span><br />
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<span style="font-family: inherit;">Funny thing is, she never set out to become a
food blogger. In fact, writing about food wasn’t even on her radar although she
certainly knew her way around a kitchen. It wasn’t until after a divorce and
the transition from a career of catering high-end events for celebrities that
she sat down with a friend to consider her options. “I felt like I
needed something more in life, but I didn’t know what, so we started to think
of all the things I could do that would be creative,” stated Teri. </span></div>
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<span style="font-family: inherit;">A life-long passionate foodie, Turner decided to
start an Instagram account. Initially, she thought this would be a good way for
her kids to keep track of her while she traveled. A lot of her posts revolved
around food and soon her followers grew from 44 to 200 and then to
2000. The popularity of her recipes caused her to realize the need for a
place to chronicle them, so she started out with a Facebook page, and then
transitioned to her blog, <a href="https://nocrumbsleft.net/"><span style="color: blue;">NoCrumbsLeft</span></a> in 2015.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><o:p></o:p></span></div>
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<span style="font-family: inherit;">It wasn’t long until Teri’s charisma and her
no-nonsense approach to cooking caught the attention of more than just other culinary creatives, and editors began contacting her to write about food. “My articles
were shared on </span><i style="font-family: inherit;"><a href="http://www.huffingtonpost.com/">Huffington Post</a></i><span style="font-family: inherit;"> and </span><i style="font-family: inherit;">Read It, </i><a href="https://www.nigella.com/" style="font-family: inherit;">Nigella Lawson</a><span style="font-family: inherit;"> featured me as ‘Follower of the Day’ and </span><i style="font-family: inherit;"><a href="http://whole30.com/">Whole 30</a> </i><span style="font-family: inherit;">asked
me to develop recipes for them. One thing after another happened along the
way,” she mused. “It just unraveled organically,” she added.</span></div>
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<span style="font-family: inherit;">Today, Turner says she is in “Chapter 3” of her
life, having raised two kids, gone through a divorce and is now an
empty-nester. She faces this challenge with the same courage and tenacity that
carried her through every other season in life. “It’s an exciting time with all
that is unfolding,” she says. “I am a person who believes, and I do my best
every single day. I anticipate and expect magic to show up in my life and I am
never disappointed,” she enthused.<o:p></o:p></span></div>
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<span style="font-family: inherit;">If the previous chapters of her life are an
indicator, Teri Turner will find a way to express creativity in this new
season, and we look forward to the page-turning masterpiece she’ll create. “My
feeling is, if you show up every day and you’re excited about life, your path
will unravel.” This, along with her philosophy of getting specific with
dreams and intentions, and then fully believing they will happen, will ensure
Turner's success in life.<o:p></o:p></span></div>
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<span style="font-family: inherit;">And this is a recipe we all can follow. <o:p></o:p></span><br />
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<span style="font-family: inherit;"><i style="font-family: inherit; text-align: center;">Read on for my interview with Teri below...</i></span></div>
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Seafood Soup with flavors of coconut milk, red curry paste, chicken stock and seafood. </td></tr>
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<span style="font-family: inherit;"><b>What was your first job?</b> My <span style="background: white; color: #222222;">Mom
said I was always selling, so I had a lemonade stand when I was four. The joke
was that every day I had a lemonade stand. And one day my mom said she was
going out and that when she came back I couldn't have a lemonade stand. I said,
"Ok, fine." So she came back and I was all set up. She said,
"Teri, I told you, you cannot have a lemonade stand." And I said, “Oh
this isn’t." And she said, "Well, what is it?" And I said,
"I'm selling water." She said, "How do you sell water?" And
I said, “You put ice in it.” So I was a little ahead of the water craze.</span><o:p></o:p></span></div>
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Fabulous Shrimp Bites on sweet potato slices with avocado crema and griddled chipotle shrimp. </td></tr>
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<span style="font-family: inherit;"><b><span style="color: #222222;">You are an influencer who has inspired many
women around the globe to get into their kitchens and start cooking. Who has been the biggest influence in your life? </span></b>My mother was the biggest influencer in my life. In many wonderful
and positive ways she was an amazing woman. In her case, she did not like
cooking. I observed what that was like for her. Because she cooked every day
and didn't like it, it taught me something: if you’re going to be cooking the
rest of your life, you might as well enjoy it. <o:p></o:p></span></div>
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Fresh noodles from Chinatown, made crispy on the stove and served simply. </td></tr>
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<span style="font-family: inherit;"><b>What makes your cooking and your recipes so
attractive to people?</b> First of all, I
like to cook. Second of all, there are many magic elixirs I make ahead that really
flavor-enhance food. I like to take the time to make garlic confit, to preserve
lemons, to pickle things. I keep them in my refrigerator. These are things that
can take everyday cooking from ordinary to extraordinary. I take the time to do
those things, then - especially if I am pressed for time - I can make something
that is really great because of the beautiful things I made ahead. <o:p></o:p></span></div>
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Dinner in ten, using ingredients prepped in advance: canned oven roasted tomatoes, Teri's Smoky Paprika Tomato Sauce and chicken jus. Served over pasta. </td></tr>
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<b style="font-family: inherit;"><span style="color: #222222;">As you look back over your life, what has been
a highlight in your career?</span></b><span style="color: #222222; font-family: inherit;"> </span><span style="font-family: inherit;">What’s unfolded the last couple of years has been the most
rewarding. I’ve been to a lot of wonderful places and I have had
great opportunities. I am a person who believes in the power of positive
thinking. I have always been a believer in reaching your hand back to people
who are on the same journey. A lot of people have reached their hand back for
me. But when I look back on my life I would say being a mother trumps any of
that. Having a family that you love is in many ways the most important. </span></div>
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Salmon Nicoise salad - a beautiful Whole 30 option. </td></tr>
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<b style="font-family: inherit;"><span style="color: #222222;">What advice would you give to a young person
just starting out?</span></b><span style="color: #222222; font-family: inherit;"> </span><span style="font-family: inherit;">I would say the universe is limitless, follow your passion and
nothing is as good as hard work. It’s like the combination of following
your passion and then really matching it with hard work. I think it’s important
to get up in the morning and like what you do.</span></div>
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Tuna Poke Stuffed Avocado made with green onions, sesame seeds, macadamia nuts and crushed red pepper. </td></tr>
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<span style="font-family: inherit;"><b><span style="color: #222222;">What are five ingredients you always keep
stocked in your refrigerator?</span></b><span style="color: #222222;"> G</span>arlic confit, preserved lemons, Nicoise olives, sheep’s milk feta,
salami. My cooking tends toward real food, homemade, healthy. It tends toward
low dairy, low carb, low sugar. Feta doesn’t fit in that category, but it’s a
necessary thing to have in your kitchen. It makes any dish better. And something
not in my refrigerator but which I keep in my cupboard is marinated onions.<o:p></o:p></span></div>
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Heroine Chicken, the dish that made Teri famous. Get the recipe <a href="https://nocrumbsleft.net/2015/12/23/heroine-chicken/">here</a>. </td></tr>
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<span style="font-family: inherit;"><b>Any other thoughts on life in general? </b>I'm a believer in destiny. I believe we should give 100 percent to
every moment. Also, my parents were amazing. They believed in my sisters and me and told us to follow our dreams. I want to live my life in such a way that my parents could look at me
and be proud. </span><span style="font-family: "arial" , sans-serif;"><o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbnVDKUNHVVdbHcyUs6E21qnuP_IVOrhi9vhAboUDGqbzbhXpAEIwbsgR3MCivMamv_JLC0UFy2I_Qkko4u19rC5chYhWzwwO3fDBvD_AP5qPa1TmWyis42KIJUDI6ZKNPYqtDmlcOnb0C/s1600/IMG_2204+%25281%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbnVDKUNHVVdbHcyUs6E21qnuP_IVOrhi9vhAboUDGqbzbhXpAEIwbsgR3MCivMamv_JLC0UFy2I_Qkko4u19rC5chYhWzwwO3fDBvD_AP5qPa1TmWyis42KIJUDI6ZKNPYqtDmlcOnb0C/s640/IMG_2204+%25281%2529.JPG" width="480" /></a></td></tr>
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Welcome Home Salad </td></tr>
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<span style="font-family: inherit;"><b>Welcome Home Salad</b><br />Serves 4 </span></div>
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<span style="font-family: inherit;">Ingredients </span></div>
<div class="MsoNoSpacing">
</div>
<ul>
<li>Tangy Skyr Dressing, see recipe below (use the compliant
version if doing Whole30)</li>
<li>1/4 - 1/2 cup NoCrumbsLeft marinated red onions, see
recipe below</li>
<li>2 roasted chicken breasts, see recipe below</li>
<li>Potato crisps, see recipe below</li>
<li>5 oz. baby romain lettuce, or your favorite greens</li>
<li>1 cup parsley</li>
<li>5 small radishes, sliced thinly</li>
<li>6 pepperoncini</li>
<li>12 Kalamata olives, pitted</li>
<li>1 vine of green grapes</li>
<li>2 cups pomegranate seeds</li>
</ul>
<br />
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<span style="font-family: inherit;">Slice fruits and vegetables into beautiful pieces.
Arrange greens and parsley on a gorgeous platter. Fill the platter with your
sliced fruits and vegetables. (This is akin to an art project in kindergarten:
setting up the different sections and creating a masterpiece! Have fun!) After
arranging your salad, place the marinated onions on the platter–it’s fine if
some of the oil comes along. Sprinkle with pomegranate seeds and drizzle with
the Tangy Skyr Dressing. Perfection! </span></div>
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<span style="font-family: inherit;"><b>Tangy Skyr Dressing</b></span></div>
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<span style="font-family: inherit;"> Ingredients </span></div>
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<ul>
<li>1/2 cup Icelandic Provisions Plain Skyr</li>
<li>2 Tbsp lemon juice</li>
<li>2 Tbsp olive oil</li>
<li>1 Tbsp white wine vinegar</li>
<li>2 cloves garlic, minced</li>
<li>2 tsp honey</li>
<li>1/2 tsp Dijon mustard</li>
<li>1 tsp horseradish</li>
<li>2 Tbsp fresh mint, chopped</li>
<li>1/2 tsp salt</li>
<li>1/4 tsp freshly ground black pepper</li>
<li>12 Tbsp water to thin, if needed</li>
</ul>
<br />
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<span style="font-family: inherit;">Place all ingredients in a bowl (except mint) and whisk
to combine well. Add the mint and stir. If needed, add 1 2 Tbsp water to thin
for desired consistency. </span></div>
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<span style="font-family: inherit;"><b>Whole 30 Tangy Dressing </b></span></div>
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<span style="font-family: inherit;">Ingredients </span></div>
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</div>
<ul>
<li>Creamy coconut(to make this mix 4 Tbsp creamed coconut
with 6 Tbsp water)</li>
<li>2 Tbsp lemon juice</li>
<li>2 Tbsp olive oil</li>
<li>1 Tbsp white wine vinegar</li>
<li>2 cloves garlic, minced</li>
<li>2 Tbsp mango</li>
<li>1/4 tsp Dijon mustard</li>
<li>1/2 tsp horseradish</li>
<li>2 Tbsp fresh mint, chopped</li>
<li>1/2 tsp salt</li>
<li>1/4 tsp freshly ground black pepper</li>
<li>12 Tbsp water to thin, if needed</li>
<li>Dash of Cayenne</li>
</ul>
<br />
<div class="MsoNoSpacing">
<span style="font-family: inherit;">Place all ingredients in a blender and blend well. Add
the mint and stir. If needed, add 12 Tbsp water to thin for desired
consistency. </span></div>
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<br /></div>
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<span style="font-family: inherit;"><b>NoCrumbsLeft Marinated Red Onions</b></span></div>
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<span style="font-family: inherit;">Ingredients </span></div>
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</div>
<ul>
<li>1 small red onion</li>
<li>1 Tbsp dried oregano</li>
<li>1 Tbsp red wine vinegar</li>
<li>¾ cup olive oil</li>
</ul>
<br />
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<span style="font-family: inherit;">Thinly slice the red onion. Place the slices in a
container and pour the olive oil and red wine vinegar over. Add the dried
oregano. Cover and let sit at room temperature to marinate for at least an
hour.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><b>Roasted Chicken Breasts</b></span></div>
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<o:p><span style="font-family: inherit;"> </span></o:p><span style="font-family: inherit;">Ingredients</span></div>
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</div>
<ul>
<li><o:p><span style="font-family: inherit;"> </span></o:p><span style="font-family: inherit;">2 chicken breasts, bone in and skin on</span></li>
<li>Olive oil</li>
<li>Kosher salt</li>
<li>Freshly ground black pepper</li>
</ul>
<br />
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<span style="font-family: inherit;">Preheat the oven to 350 F.</span></div>
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<span style="font-family: inherit;">Rub every crevice generously with olive oil, then
sprinkle with plenty of kosher salt and black pepper. Bake for about 35
minutes, then brush the top of the chicken with the juices. Return to oven for
5 minutes to brown the top. Remove from the oven. Let rest for 10 minutes, then
slice. </span></div>
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<br /></div>
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<span style="font-family: inherit;"><b>Potato Crisps</b></span></div>
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<span style="font-family: inherit;">Ingredients</span></div>
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</div>
<ul>
<li>2 russet potatoes or 4 Yukon Gold potatoes</li>
<li>2 Tbsp olive oil</li>
<li>Salt</li>
<li>Freshly ground black pepper</li>
<li>Pinch of cayenne pepper</li>
</ul>
<br />
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<span style="font-family: inherit;">Preheat oven to 425 F.</span></div>
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<span style="font-family: inherit;">Slice potatoes into 1/4 inch pieces. Place potatoes in a
bowl with olive oil, salt, pepper, and cayenne and coat each potato slice
evenly. Evenly place the potato slices on a parchment paper covered baking
sheet. Bake in the preheated oven for 15 minutes. Remove, flip, and return to
oven for 15 more minutes. Repeat this step until the edges are brown and crisp
and the inside of the potato is soft.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpRd8LD1tDW0Rl5af2Pb92p5HLoJOiUgZipIn1T419Jr63nrFzdGnCPT7iuNAMs6NhzO7-hICz9dH02bAYLKfBEQWaBUDYV4rAquMHVN4KcP4GbYTicHdb-BqCdH1D68lxhqpMmrN8VGTI/s1600/2016.12.07_01_223.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpRd8LD1tDW0Rl5af2Pb92p5HLoJOiUgZipIn1T419Jr63nrFzdGnCPT7iuNAMs6NhzO7-hICz9dH02bAYLKfBEQWaBUDYV4rAquMHVN4KcP4GbYTicHdb-BqCdH1D68lxhqpMmrN8VGTI/s640/2016.12.07_01_223.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
Teri Turner, front and center during the #NoCrumbsLeftNapa2016 photo shoot with photographer, <a href="http://www.langestudio.com/">George Lange</a>.</td></tr>
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<o:p><i>Photos courtesy of <a href="https://nocrumbsleft.net/">NoCrumbsLeft</a>. Used with permission.</i></o:p></div>
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Naomihttp://www.blogger.com/profile/03674764657213588549noreply@blogger.com27tag:blogger.com,1999:blog-3211898705085341131.post-34671046267806601532017-03-28T08:36:00.002-04:002017-04-11T10:03:41.585-04:00Rhubarb Crumb Pie<div class="separator" style="clear: both; text-align: center;">
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One of the things I've told people about being raised in a Mennonite home is that I learned how to cook for thirty at a moment's notice. While this may be a slight exaggeration, in reality it's not far from the truth. The Amish and Mennonite culture is one built around hospitality and frequent (often unannounced) visits to each other's homes. Uncle John and his family coming to dinner? No problem, there's canned beef in the cellar to be fried and turned into a browned butter gravy. There's potatoes in the pantry to be peeled, cooked and mashed. There's a garden where the fixings for a salad are within easy reach. And for dessert, there was usually an extra pastry crust in the freezer which could be made into a fresh pie.<br />
<br />
Making things ahead of time and in large quantities was essential, whether canning and preserving garden produce for winter months, making extra loaves of bread on baking day or preparing ready-to-bake pie crusts and storing them in the freezer for last minute dinner parties. The women in my family took pride in their hospitality and in the flavorful meals they served at the table. The food was simple and well-seasoned, the servings generous.<br />
<a name='more'></a><br />
I remember the anticipation I felt as a child when I rode along with my parents to Sunday dinner at Harry Ella's house. (Mennonite women are identified by the name of their husband preceding theirs.) On the way I would try to imagine what she might be cooking. Would it be her meatloaf with the ketchup and brown sugar glaze? Or would it be Yumesetti, the cheesy noodle casserole every Mennonite kid craved? For sure, there would be several varieties of pie. And then the variety of small plates my mother anticipated such as pickled red beets, bread and butter pickles, and deviled eggs. And always canned or frozen applesauce, either pink or golden, depending on which varietal of apples you used to make sauce in the fall. Even now, my taste buds come alive at the thought of these foods so essential to every Sunday dinner for as long as I can remember.<br />
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Here is a recipe for one of my mother's pies, though in the top right corner she has written, "Mose Betty", a reminder of the friend who shared it with her. This pie made its appearance each spring when rhubarb season came around. It showed up on our dinner table, at quiltings and potlucks or neighborhood gatherings. It holds a special place in my memories, right alongside Harry Ella's Sunday meatloaf.<br />
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<b>Rhubarb Crumb Pie</b><br />
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Ingredients<br />
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Crust<br />
1 9-inch unbaked pie crust *<br />
<br />
Fruit<br />
2 cups Rhubarb, chunked<br />
1 cup Strawberries, chunked<br />
<br />
Sauce<br />
1 egg, beaten<br />
2 tablespoons flour<br />
1 cup white sugar<br />
1 teaspoon vanilla<br />
<br />
Crumbs<br />
3/4 cup flour<br />
1/3 cup butter, melted<br />
1/2 cup brown sugar<br />
<br />
Process<br />
<br />
Preheat oven to 350 degrees F. Place a cookie sheet on rack in lower third of oven to preheat.<br />
<br />
Place fruit into an unbaked pie crust. Place ingredients for sauce in a small bowl and stir to combine. This will form a pourable paste. Pour this over the fruit in the pie crust. In another small bowl, combine ingredients for crumbs and mix with a fork. Pour crumbs over pie.<br />
<br />
Bake for 50 minutes. Cool completely and serve with ice cream.<br />
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<i>Note: This can be baked in a pan as a Rhubarb Crumble instead of pie. Just omit the bottom pie crust, brush the pan lightly with butter and follow directions as otherwise specified.</i><br />
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<i><br /></i>
<i><br /><br />* Here's my recipe for a pie crust:</i><br />
<i><br /></i>
<b style="background-color: white; color: #666666; font-family: "Open Sans"; font-size: 13.2px; text-align: justify;">Never Fail Pie Dough</b><br />
<span style="background-color: white; color: #666666; font-family: "open sans"; font-size: 13.2px; text-align: justify;">by Mom (Linda) Gingerich</span><br />
<span style="background-color: white; color: #666666; font-family: "open sans"; font-size: 13.2px; text-align: justify;">Yields 2 double crust 9-inch pies</span><br />
<br style="background-color: white; color: #666666; font-family: "Open Sans"; font-size: 13.2px; text-align: justify;" />
<span style="background-color: white; color: #666666; font-family: "open sans"; font-size: 13.2px; text-align: justify;">3 cups pastry flour</span><br />
<span style="background-color: white; color: #666666; font-family: "open sans"; font-size: 13.2px; text-align: justify;">3/4 cup butter</span><br />
<span style="background-color: white; color: #666666; font-family: "open sans"; font-size: 13.2px; text-align: justify;">1 egg, beaten</span><br />
<span style="background-color: white; color: #666666; font-family: "open sans"; font-size: 13.2px; text-align: justify;">1 Tablespoon vinegar</span><br />
<span style="background-color: white; color: #666666; font-family: "open sans"; font-size: 13.2px; text-align: justify;">A pinch of salt</span><br />
<span style="background-color: white; color: #666666; font-family: "open sans"; font-size: 13.2px; text-align: justify;">Water, up to 1 cup</span><br />
<br style="background-color: white; color: #666666; font-family: "Open Sans"; font-size: 13.2px; text-align: justify;" />
<span style="background-color: white; color: #666666; font-family: "open sans"; font-size: 13.2px; text-align: justify;">Cut butter into flour until mixture holds together when pressed between your thumb and forefinger. Place beaten egg in a cup and fill with water, up to 1/2 cup mark. Add vinegar. Make a well in the flour/butter mixture. Add egg/water, vinegar mixture all at once. Sprinkle with a pinch of salt. Blend with a spoon just until all the flour is moistened. Press remaining mixture together with your hands. If necessary, add more water, a tablespoon at a time. Divide dough into four parts and roll out.</span><br />
<br style="background-color: white; color: #666666; font-family: "Open Sans"; font-size: 13.2px; text-align: justify;" />
<span style="background-color: white; color: #666666; font-family: "open sans"; font-size: 13.2px; text-align: justify;">Note: I like to make extra pie crusts to put in the freezer for those days when I am rushed for time. This recipe will make 2 double crust pies, or 4 one crust pies. Use what you like, and place extra prepared crusts in pie pans and freeze (unbaked) in an airtight bag.</span><br />
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<i><br /></i>Naomihttp://www.blogger.com/profile/03674764657213588549noreply@blogger.com4tag:blogger.com,1999:blog-3211898705085341131.post-18035758217295898832017-03-23T11:46:00.002-04:002017-04-11T10:03:52.520-04:00Rhubarb, Strawberry & Thyme Custard Meringue Pie<div class="separator" style="clear: both; text-align: center;">
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Last night while cozying around a bar table in the posh Art Deco atmosphere of the <a href="http://www.thecardinalhotel.com/?&utm_source=Google%20My%20Business&utm_medium=organic&utm_campaign=GMB&utm_term=cardinal">Kimpton Cardinal Hotel</a>, I realized several things: friends who will laugh <i>and</i> cry with you are worth hanging on to, and if they also see your potential and pull out the very best in you, they are solid gold. Life can be illuminated with mountain top experiences where we feel the sky is the limit and there is no diminishing our dreams for the future. But there are also valleys we trudge through where the hope of reaching a vision-filled summit seems illusive.<br />
<a name='more'></a>I've gone through some emotionally challenging things the first quarter of this year that have left me feeling rather precarious and caused me to question my goals and aspirations. Sitting down with friends who don't mind tears and are comfortable with vulnerability makes all the difference in the world. Three hours, a glass of wine and mascara-stained cheeks later I emerged with encouragement pulsing in my heart.<br />
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So, what does that have to do with this fabulous pie? One of my friends is working through the grief of knowing her mother has a terminal illness, and it dialed up memories of losing my own mother several years ago. I told my friend I feel the closest to my mother when I'm in the kitchen with my hands in dough. My mother was an incredible baker of pies and bread, working hard to supplement my father's income as a farmer. The smells of fresh bread and pie baking in the oven are stamped on all the memories of my childhood. When I bake, I feel she is right there with me, looking over my shoulder, feeling proud I am carrying on her legacy.<br />
<br />
This pie is based on my mother's Rhubarb Custard Pie recipe, which was a favorite of hers in the Spring. Throughout my life, I have resolutely held to the belief I did not like rhubarb, but with this pie I have debunked that misconception stemming from childhood. I've added some strawberries, and I infused the cream with fresh thyme. Instead of her usual crumb topping, I've added meringue. It's decadent. And I've now decided I love rhubarb.<br />
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Here's to good friends, and mothers everywhere whose love is with us always, even if only in our hearts.<br />
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Rhubarb, Strawberry & Thyme Custard Meringue Pie </td></tr>
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<span style="text-align: center;"><b>Rhubarb, Strawberry & Thyme Custard Meringue Pie </b></span><br />
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<span style="text-align: center;"><b>Ingredients</b></span><br />
<span style="text-align: center;"><br /></span>
<span style="text-align: center;">2 cups rhubarb, chunked</span><br />
<span style="text-align: center;">1 cup strawberries, chunked</span><br />
<span style="text-align: center;">3 egg yolks at room temperature, beaten (save whites for the meringue)</span><br />
<span style="text-align: center;">1 cup cream</span><br />
<span style="text-align: center;">2 tablespoons flour</span><br />
<span style="text-align: center;">1 cup white sugar</span><br />
<span style="text-align: center;">1 teaspoon vanilla</span><br />
<span style="text-align: center;">Fresh thyme leaves stripped from three stems (about 1 - 2 teaspoons)</span><br />
<span style="text-align: center;">1 9-inch unbaked pie crust (Go <a href="http://www.thecooksinthekitchen.com/2017/03/minnys-chocolate-pie.html">here</a> for my Never-Fail Pie Crust)</span><br />
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<span style="text-align: center;"><b>Process</b></span><br />
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<span style="text-align: center;">Preheat oven to 350 degrees F. Place a baking (cookie) sheet in the oven.</span><br />
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<span style="text-align: center;">In a small heavy-bottomed sauce pan, heat the cream and the thyme leaves until cream is almost bubbling. (It will be steaming.) Remove from heat, cover and allow to steep for about five minutes. Pour the cream through a strainer and discard the thyme leaves. Set cream aside.</span><br />
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<span style="text-align: center;">Chunk the fresh rhubarb and strawberries and pour into an unbaked crust.</span><br />
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<span style="text-align: center;">In a medium mixing bowl, beat the egg yolks. Add the sugar and flour and stir to combine. Slowly whisk in the cooled cream (it's okay if still warm) and the vanilla. Pour this mixture over the fruit in the pie crust. </span><br />
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<span style="text-align: center;">Place pie in oven on baking sheet and bake for 50 - 55 minutes.</span><br />
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<span style="text-align: center;"><b>Meringue</b></span><br />
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<span style="text-align: center;">3 eggs whites at room temperature</span><br />
<span style="text-align: center;">1/4 teaspoon cream of tartar</span><br />
<span style="text-align: center;">6 tablespoons sugar</span><br />
<span style="text-align: center;">1 teaspoon vanilla extract</span><br />
<span style="text-align: center;"><br /></span>
<span style="text-align: center;">When the pie is about ten minutes away from being done, prepare the meringue. In the bowl of a stand mixer, whip the egg whites until frothy. Add the cream of tartar and then the sugar, one tablespoon at a time, until the whites turn into glossy peaks. Lastly, add the vanilla and give it a couple more whirs until incorporated. </span><br />
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<span style="text-align: center;"><b>Assembly</b></span><br />
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<span style="text-align: center;">When the pie has baked, remove it from the oven. Spread the meringue gently over the top, swirling towards the crust to seal the edges. Place in oven and bake for 10 - 15 minutes, until golden.</span><br />
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<span style="text-align: center;">Allow to cool before cutting. Store in the refrigerator.</span><br />
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<br />Naomihttp://www.blogger.com/profile/03674764657213588549noreply@blogger.com2tag:blogger.com,1999:blog-3211898705085341131.post-27095641845158638372017-03-19T07:56:00.000-04:002017-03-27T16:27:16.698-04:00Dark Chocolate Olive Oil Cookies<div class="separator" style="clear: both; text-align: center;">
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Tomorrow is the first day of Spring, and yesterday's mixture of sun and rain seemed like the perfect day to make cookies. Besides, I had been wanting to make this recipe by friend Rebecca from <a href="http://www.displacedhousewife.com/">Displaced Housewife</a> because olive oil in cookies sounded too interesting to pass up.<br />
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Let me tell you, these are decadent. Rich, gooey chocolate melts in your mouth even as your taste buds pick up the hint of olive oil making them a most satisfying accompaniment to coffee, ice cream or milk, though they stand perfectly well on their own.<br />
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There were plenty of willing takers for these beauties. I packed some on a tray to drop off at <a href="http://www.thebreathandtheclay.com/">The Breath and the Clay</a>, a yearly gathering of artists who come together to build community through a curated gallery, workshops, music and performances. The rest are going into my freezer (my kids say I freeze EVERYthing) for the next Sunday night family dinner where cookies are ALWAYS on the menu.<br />
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There are two things which make these cookies turn out so well: the use of bread flour and freezing the cookie dough balls for ten minutes before baking. Also, I used an organic home-milled flour which I pick up at an Amish farm whenever I go back to Ohio. It's all natural with no added chemicals, bleaches and other ingredients which have turned many U.S. flours into unhealthy choices. (There's a link below if you want more information.)<br />
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Now, let's get on with Spring and warm weather, shall we?<br />
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<i><span style="font-size: x-large;">Recipe...</span></i><br />
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<b>Dark Chocolate Olive Oil Cookies</b><br />
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<i>Recipe by</i> <a href="http://www.displacedhousewife.com/">Displaced Housewife</a><br />
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Yield: 3 dozen cookies<br />
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Ingredients<br />
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1 1/2 cups brown sugar<br />
1 stick unsalted butter, softened<br />
1/2 cup good quality olive oil<br />
1/2 cup granulated sugar<br />
2 large eggs, room temperature<br />
1 tablespoon pure vanilla extract<br />
1 1/2 cups all purpose flour *<br />
1 1/2 cups bread flour<br />
2 teaspoons baking powder<br />
1 teaspoon baking soda<br />
1 teaspoon sea salt<br />
3 1/2 cups dark chocolate, coarsely chopped **<br />
Sea salt flakes for tops (optional)<br />
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Process<br />
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Preheat oven to 375 degrees F. Position rack in top third of oven. Line baking sheet with parchment paper.<br />
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In an electric stand mixer with paddle attachment, cream sugars, butter and oil. Add the eggs and vanilla and mix until everything is blended. Remove bowl from stand mixer.<br />
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In a medium bowl, whisk together the flours, baking powder, baking soda and sea salt.<br />
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Add the flour mixture to the wet ingredients and fold until the cookie dough is barely blended. Add the chocolate chunks and fold until just mixed. Gently roll into 2 tablespoon-sized balls, place on baking sheet about 2 inches apart and freeze for 10 minutes prior to baking. (This freezing step is important: it keeps cookies from going super flat when baking.)<br />
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Bake the cookies in the top third of the oven for about 11 minutes. They will look slightly underdone. Remove from oven and sprinkle with sea salt flakes. Allow to cool on baking sheet for 5 minutes post baking and them move to a cooling rack to finish cooling down.<br />
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*I used Golden Pastry Flour, an organic unbromated, unbleached flour from Stutzman Farms in Holmes County, Ohio. Since the Stutzmans are Amish, they don't have a personal website, but you can find information <a href="http://www.oeffa.org/userprofile.php?geg=1283">here</a>.<br />
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** I used Trader Joe's brand, Swiss 72% dark chocolate bars (3 of them)Naomihttp://www.blogger.com/profile/03674764657213588549noreply@blogger.com2tag:blogger.com,1999:blog-3211898705085341131.post-39522867245085524792017-03-14T16:18:00.001-04:002017-03-18T17:14:02.681-04:00Peanut Butter Cream Pie<div class="separator" style="clear: both; text-align: center;">
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My first real job at age 17 was working as a waitress in an Amish restaurant where we assembled cream pies every morning. By 10 AM, we had refrigerator shelves filled with Banana, Coconut and Peanut Butter - ready for the noon lunch crowd who bellied up to the bar and filled every table in the small town restaurant where the pies were as famous as the Amish who drove their buggies past the big windows overlooking Main Street. And then there were the fruit pies, stunning in their own right with sugary golden crusts holding cherries, apples and peaches. Pecan pie was there, too, along with pumpkin and custard, but it was the Peanut Butter Cream that stole my heart.</div>
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My mother was a pie baker, too, and Cherry was her signature pie she made each week for the market route my Father had peddling baked goods, farm fresh eggs and garden produce out of the back of his 1960's Carryall. Regrettably, I don't have her recipe as she kept it in her head and when I was growing up, cakes were my thing. After all, she made pies perfectly so there was no need for me to learn, right? Sigh. How I wish I could go back in time to when it was just the two of us in her sunny kitchen working side by side!</div>
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I've made a lot of pies since my stint as a waitress, and recently I've discovered my mother's passion for baking fruit pies. But cream pies seem to be a part of my teenage years that carry their own nostalgia and it seemed only fitting I share my favorite with you on National Pie Day. </div>
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So here's to first jobs and old-fashioned cream pies!</div>
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<span style="font-size: x-large;"><i>Recipe...</i></span><br />
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<span style="font-size: large;"><b>Peanut Butter Cream Pie</b></span><br />
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<b>Ingredients</b><br />
<br />
Vanilla Pie Filling<br />
<br />
<ul>
<li>2 cups milk</li>
<li>1/2 cup white sugar</li>
<li>1/3 cup all-purpose flour</li>
<li>3 egg yolks, slightly beaten</li>
<li>2 tablespoons butter</li>
<li>A pinch of salt</li>
<li>1 teaspoon vanilla</li>
</ul>
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Peanut Butter Crumbs<br />
<br />
<ul>
<li>1/3 cup peanut butter</li>
<li>3/4 cup confectioner's sugar</li>
</ul>
<br />
1 9-inch pre-baked pie crust<br />
Whipping Cream<br />
<br />
<br />
<b>Process</b><br />
<br />
Vanilla Pie Filling: In a medium heavy-bottomed sauce pan, heat one cup of milk and 2 tablespoons butter over medium heat. Meanwhile, combine flour, sugar, salt and beaten egg yolks in a bowl and stir to create a paste. Gradually whisk in one cup of milk until smooth. Whisk this mixture slowly into the warming milk on stove top. Whisk constantly until mixture thickens and starts to boil. Allow to cook for one minute, stirring constantly. Remove from heat and add vanilla.<br />
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Pour the pudding into a bowl and press saran wrap or waxed paper firmly over the surface. Allow to cool slightly, then refrigerate until chilled.<br />
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Peanut Butter Crumbs: In a medium mixing bowl, combine confectioner's sugar and peanut butter with a fork until crumbly.<br />
<br />
To assemble pie:<br />
<br />
Place 2/3 of the peanut butter crumbs into the base of the baked pie shell. Cover with the pudding mixture and then whipped cream. Garnish with the remaining peanut butter crumbs.<br />
<br />
This pie is best if eaten the first day, although it will keep in the refrigerator for a day or two.<br />
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<br />Naomihttp://www.blogger.com/profile/03674764657213588549noreply@blogger.com1tag:blogger.com,1999:blog-3211898705085341131.post-87162143999156181122017-03-11T11:57:00.002-05:002017-03-11T17:59:12.061-05:00Cornbread and Bluegrass<div class="separator" style="clear: both; text-align: center;">
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"You can't separate the South from cornbread made with buttermilk," Ricky Skaggs, the bluegrass legend who is now my daughter's father-in-law once told me. And that is God's honest truth. In fact, cornbread is almost as synonymous with the South as the music whose roots stem from its hills and hollers. And the love for these classics reaches all the way to Ohio where my husband was raised on Corn Pone and the sound of Skaggs' mandolin coming from the small radio in the garage where his father tuned in to the Opry each week.<br />
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Neither the recipes nor the music have changed much from the early years. People still eat their cornbread with lashings of cold butter and honey (my favorite), in a bowl or a glass of milk and always with beans and chili. And Bluegrass sounds much the same as when Bill Monroe first started strumming the ballads of Appalachia over a hundred years ago.<br />
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So here's to a southern classic, both the music and the recipe, and by all means, don't forget the buttermilk.<br />
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<b><br /></b>
<b><br /></b><b>Browned Butter Corn Bread</b><br />
<br />
(Adapted from allrecipes.com)<br />
<br />
Ingredients<br />
<br />
1/2 cup butter<br />
1/3 cup white sugar<br />
1/3 cup brown sugar<br />
2 eggs<br />
1 cup buttermilk<br />
1/2 teaspoon baking soda<br />
1 cup cornmeal<br />
1 cup all-purpose flour<br />
1/2 teaspoon salt<br />
<br />
Optional seasonings:<br />
1/2 teaspoon cinnamon<br />
or<br />
1/8 teaspoon cayenne pepper<br />
<br />
Process<br />
<br />
1. Preheat oven to 375 degrees F. Butter an 8-inch square pan (unless you plan to bake it in a cast iron skillet.)<br />
<br />
2. Melt the butter in an 8-inch cast iron skillet over medium heat. Remove from heat when it starts to brown.<br />
<br />
3. Meanwhile, beat eggs and sugar until well blended, then add the buttermilk and baking soda. Stir to combine. Pour this into the skillet with the browned butter and stir.<br />
<br />
4. Whisk in the cornmeal, flour and salt until blended and only a few lumps remain. (If adding an optional seasoning listed below, add it here.)<br />
<br />
5. Pour batter into the prepared pan, or keep it in the cast iron skillet.<br />
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6. Bake in oven for about 30 minutes, or until a toothpick inserted in center comes out clean.<br />
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Naomihttp://www.blogger.com/profile/03674764657213588549noreply@blogger.com0tag:blogger.com,1999:blog-3211898705085341131.post-25986065197724536432017-03-07T10:06:00.003-05:002017-05-30T08:24:54.040-04:00Minny's Chocolate Pie<div class="separator" style="clear: both; text-align: center;">
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If you have ever watched <i>The Help, </i>a 2011 Oscar-winning drama written by a young journalist depicting African American maids working for white families in the 1960's, you'll understand my obsession with this chocolate pie. Throughout the movie, this signature pie baked by Minny shows up in tempting food scenes that leave one salivating for a taste. It culminates with an epic moment where Minny seeks revenge, causing the pie to stand as an icon for this civil rights film.<br />
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Thankfully, <a href="http://www.foodandwine.com/recipes/minnys-chocolate-pie">Food and Wine</a> featured the recipe in addition to an inside look at the baking of this pie during the movie:<br />
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<i>"The Help's ending hinges on a secret involving Minny's famous chocolate pie. Newspaper columnist Lee Ann Flemming, one of the best bakers in Greenwood, made 53 chocolate pies during filming, including 12 vegan and gluten-free versions she prepared in just one day for actress Bryce Dallas Howard. Her fudgy version here is neither vegan nor gluten-free: It's as classic as it gets."</i><br />
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<span style="font-size: large;"><i><b>Recipe...</b></i></span><br />
<br />
<b>Minny's Chocolate Pie</b><br />
<br />
by Lee Ann Flemming<br />
<br />
<b>Ingredients</b><br />
<br />
Crust<br />
1 pie dough crust (my recipe below, or you can use a refrigerated crust such as Pillsbury)<br />
<br />
Filling<br />
1 1/2 cups sugar<br />
3 tablespoons unsweetened cocoa powder<br />
4 tablespoons unsalted butter, melted<br />
2 large eggs, beaten<br />
3/4 cup evaporated milk<br />
1 teaspoon pure vanilla extract<br />
1/4 teaspoon salt<br />
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Garnish<br />
Whipped Cream<br />
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<b>Process</b><br />
<br />
<ul>
<li>Preheat oven to 350 degrees F.</li>
<li>Ease the pie crust into a 9-inch pie plate and crimp the edges decoratively. Prick the crust lightly with a fork. Line the crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove from oven and remove foil and weights. </li>
<li>In a bowl, whisk the sugar with the cocoa powder, butter, eggs, evaporated milk, vanilla and salt until smooth.</li>
<li>Pour the filling into the pie shell and bake about 45 minutes, until filling is set around edges but a little jiggly in the center.</li>
<li>Transfer pie to a rack and let cool completely before cutting.</li>
<li>Serve with whipped cream.</li>
</ul>
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<b><br /></b>
<b>Never Fail Pie Dough</b><br />
by Mom (Linda) Gingerich<br />
Yields 2 double crust 9-inch pies<br />
<br />
3 cups pastry flour<br />
3/4 cup butter<br />
1 egg, beaten<br />
1 Tablespoon vinegar<br />
A pinch of salt<br />
Water, up to 1 cup<br />
<br />
Cut butter into flour until mixture holds together when pressed between your thumb and forefinger. Place beaten egg in a cup and fill with water, up to 1/2 cup mark. Add vinegar. Make a well in the flour/butter mixture. Add egg/water, vinegar mixture all at once. Sprinkle with a pinch of salt. Blend with a spoon just until all the flour is moistened. Press remaining mixture together with your hands. If necessary, add more water, a tablespoon at a time. Divide dough into four parts and roll out.<br />
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Note: I like to make extra pie crusts to put in the freezer for those days when I am rushed for time. This recipe will make 2 double crust pies, or 4 one crust pies. Use what you like, and place extra prepared crusts in pie pans and freeze (unbaked) in an airtight bag.<br />
<br />Naomihttp://www.blogger.com/profile/03674764657213588549noreply@blogger.com1tag:blogger.com,1999:blog-3211898705085341131.post-27473707075313089562017-03-03T09:19:00.001-05:002017-03-11T10:30:25.557-05:00Jam is Her Jam<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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Amisha Gurbani knows what it's like to hustle. Hailing from Mumbai, with its frenzied energy, noisy bazaars and masses of people ranging from financial geniuses to Bollywood film stars, this Bay-area blogger packs a lot of productivity into 24 hours. A full-time engineer by day, Amisha also runs a small business known as <a href="http://thejamlab.co/">The Jam Lab</a> selling organic, artisanal and seasonal jams created in the kitchen of the home she shares with husband, Raj, and their two children. Additionally, she is a contributing editor for <span style="color: #0066cc;"><a href="https://feedfeed.info/" style="color: #0066cc;" target="_blank">The Feed Feed</a>, </span><span style="color: #222222;"><span style="color: black;">a crowd-sourced digital publication for the foodie community where she manages the content for </span> </span><span style="color: #0066cc;"><a href="https://feedfeed.info/jams-jellies-chutneys/" target="_blank">Jam, Jellies and Chutneys</a>, </span><span style="color: #222222;"> </span><span style="color: #0066cc;"><a href="https://feedfeed.info/oranges/" target="_blank">Oranges</a>, </span>and <a href="https://feedfeed.info/gin/" target="_blank"><span style="color: #0066cc;">Gin</span></a><span style="color: #222222;">.</span><br />
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When she moved to the states in 1999 to pursue her master's degree, she brought more than her love of Math along for the ride. She also brought her love of spices and healthy cooking. And after her children were born, Amisha realized the importance of offering healthy alternatives for the sugar-rich jams she was using to make their favorite lunch - peanut butter and jelly sandwiches. This propelled her to use the spices of her homeland to create a vast palette of jams that are not only tasty, but filled with good-for-you ingredients.<br />
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Read on for my interview with Amisha...</div>
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<span style="background-color: white; color: #222222;"><b>Tell us about yourself: </b> I would like to introduce myself as Amisha, an extremely passionate home cook, who loves to cook all dishes vegetarian. I'm crazy about baking (yes, I bake a lot at night!), jamming and creating healthy, nourishing and fresh meals for my family. I have a dear husband, 2 lovely kids (a girl and a boy, ages 7.5 and 5.5) and 2 adorable cats named Marc and Tabitha. We live in the Bay Area and are blessed to be surrounded with extremely fresh, organic produce that is a part of my daily musings with cooking. </span><br />
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<span style="background-color: white; color: #222222;"><b>Where did you grow up?</b> I am born and brought up in Mumbai, India where my father, younger brother and sister-in-law still live. I was brought up in a very loving family, where both my father and my mother took great care of us, and gave us a lot of love and attention. I was very fortunate to be brought up in a loving family that loves to eat and cook.</span><br />
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<span style="color: #222222;"><b>Can you tell us about a childhood memory?</b> There was this one winter holiday, when I was 10 years old, and I took it upon myself to use one of my mom’s cookbooks, and make a new dish every day all by myself. There were some successes and some failures, but it was a fun and adventurous experience I still remember. Once when I was carrying food to the table, I dropped the entire pot and she had to whip up dinner again within 15-20 minutes! It seems funny now to drop a whole pot of food but then I was terrified of my mom and her screaming at me. </span><span style="color: #222222;">I still make mistakes in the kitchen and I have failures, but it is the failures which make me want to try it again and again until I am successful. It drives me to do better.</span></div>
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<span style="background-color: white;"><b style="color: #222222;">Who has been your biggest influence in life? </b><span style="color: #222222;">My parents have been the biggest influences in my life. My dad runs a business from home, and I was lucky to have his attention too, especially to teach me math, which I was not very good at, but with his guidance, I excelled at Math in my last year of school. My dad is a very logical, methodical person and I have learned a lot from him especially where patience is concerned, and looking at things from a bigger picture. He has taught me to not fret and worry over little things. He has also taught me to never give up and always try to find a solution to the problem. He always says, "Don't walk backwards, but work towards resolutions."</span></span><br />
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<span style="background-color: white;"><span style="color: #222222;"><span style="background-color: white; color: #222222;">My mom has been my constant source of inspiration, and she started teaching me to cook when I was about nine years old. </span><span style="background-color: white; color: #222222;">I always helped my mom in the kitchen, playing with spices, flavors and learning to make things from scratch. My mom believed in fresh food on the table for every meal, and I strive to do the same for my family. She passed 10 years ago at a young age, and it has been the biggest loss in my life. I feel like I lost my best friend. She cooked for us day and night and I still remember the taste of her food in my mouth. ( You can see a blog post I wrote in her memory <a href="http://thejamlab.co/2017/01/15/gujarati-thali-and-a-dedication/">here</a>.)</span></span></span><br />
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<span style="background-color: white; color: #222222;"><b>What about the matriarchs in your life?</b> Besides my mother, the other women in the family who have been a huge influence are my grandma and my maternal aunts. They all live in the U.K, and I am very close to them. They can whip up many dishes for a large crowd in no time. They all love food, and make the tastiest food you could ever taste. It is full of flavor and one serving is just not enough. You will be lip smacking your fingers cause the food is so delicious! When I want to find out some old family recipe, I always call my grandma or my aunts to ask them for the recipe, and how to make it. They are great at innovating new recipes, and are always making different things at their homes.</span><br />
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<span style="background-color: white; color: #222222;"><b>What's your favorite spice?</b> I love ALL spices in general. I do not particularly have a favorite spice, but if I HAD to pick a favorite it would be Cardamom and Star Anise. I love the floral scent of cardamom, and the licorice scent of Star Anise.</span><br />
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<span style="color: #222222;"><b>What has carried you through hard times?</b> I have a few favorite quotes that my parents have instilled in me, and these quotes always give me strength and courage in tough times.<o:p></o:p></span><br />
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<li>"Never give up!"</li>
<li>"Never say Never."</li>
<li>"Always look at the bigger picture, and things that should not matter will seem trivial."</li>
<li>"Never be afraid to fail. It is the failures which will make you work harder towards your goal."</li>
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<span style="color: #222222;"><b>Is there a famous chef you would like to meet? </b>I would have loved to meet Tarla Dalal. She was a renowned Indian Chef who I used to admire as a kid, and I have a lot of her cookbooks. </span><span style="color: #222222;">I would also love to meet Jacques Pippen. He makes cooking and baking look so easy! He whips up dishes as if there was no effort put into it. I love his style.</span><br />
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<span style="background-color: white;"><b style="color: #222222; font-family: inherit;">What inspires your cooking?</b><span style="color: #222222; font-family: inherit;"> I was born in Mumbai, surrounded by a very broad </span><span style="color: #222222;">Indian</span><span style="color: #222222; font-family: inherit;"> culture, and my food is extremely influenced by my culture. I miss the food I grew up with and will recreate dishes my mom made, especially when cravings hit. Inspiration comes from the array of spices that are in my kitchen ALL the time, from my family, and from the eagerness to feed them healthy, nourishing food. Also, living in California, I am surrounded by an abundance of fresh, sustainable and organic bounty. I get my inspiration from the farmer's market produce, too, and it is a weekly ritual I cannot live without.</span></span><br />
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<span style="color: #222222; font-family: inherit;"><span style="font-family: inherit;"><b>Tell us about your family:</b> I am married to a very gentle, kind man named Raj (or his pen name is Roger), who is a Graphics Designer by profession. He has done the entire branding for Jam Lab. We met online on a dating site and have been married 12 years now. We have 2 beautiful kids, a girl and a boy who are 7.5 and 5.5 respectively, who are both hug monsters and love kisses.</span><span style="font-family: "arial" , sans-serif;"><o:p></o:p></span></span><br />
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Upside Down Blood Orange and Rosemary Tea Cake </td></tr>
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<span style="font-family: inherit;"><b>Upside Down Blood Orange and Rosemary Tea Cake</b></span><br />
<span style="font-family: inherit;">(Recipe adapted from Jamie Oliver)</span><br />
<span style="font-family: inherit;"><br /></span>
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<span style="letter-spacing: 0.1pt;"><span style="font-family: inherit;">Ingredients<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span style="letter-spacing: 0.1pt;">·<span style="font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="letter-spacing: 0.1pt;">10 tbsp unsalted
butter softened, plus a tablespoon for greasing the pan<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span style="letter-spacing: 0.1pt;">·<span style="font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="letter-spacing: 0.1pt;">4 tbsp demerara
sugar<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span style="letter-spacing: 0.1pt;">·<span style="font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="letter-spacing: 0.1pt;">3-4 small blood
oranges, thinly sliced, after removing the skin/pith<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span style="letter-spacing: 0.1pt;">·<span style="font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="letter-spacing: 0.1pt;">3/4 cup
granulated sugar<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span style="letter-spacing: 0.1pt;">·<span style="font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="letter-spacing: 0.1pt;">6 heaped tbsp
Jam Lab's Blood Orange and Rosemary Marmalade<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span style="letter-spacing: 0.1pt;">·<span style="font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="letter-spacing: 0.1pt;">4 large eggs,
beaten<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span style="letter-spacing: 0.1pt;">·<span style="font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="letter-spacing: 0.1pt;">1 1/4 cup all
purpose flour<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span style="letter-spacing: 0.1pt;">·<span style="font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="letter-spacing: 0.1pt;">1 tsp baking
powder<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span style="letter-spacing: 0.1pt;">·<span style="font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="letter-spacing: 0.1pt;">1/2 tsp baking
soda<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span style="letter-spacing: 0.1pt;">·<span style="font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="letter-spacing: 0.1pt;">1/2 almond flour<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span style="letter-spacing: 0.1pt;">·<span style="font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="letter-spacing: 0.1pt;">2 tablespoon
finely chopped rosemary<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span style="letter-spacing: 0.1pt;">·<span style="font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="letter-spacing: 0.1pt;">Finely grated
zest and juice of 2 small blood oranges or 1 big blood orange<o:p></o:p></span></span></div>
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<span style="letter-spacing: 0.1pt;"><span style="font-family: inherit;">Instructions<o:p></o:p></span></span></div>
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<ul>
<li><span style="font-family: inherit; letter-spacing: 0.1pt; text-indent: -0.25in;">Preheat the oven to 350. Grease the base and sides of a
9-10 inch cheese cake pan. Sprinkle the base with demerara sugar. Arrange the
blood orange slices on the base of the tin in a slightly overlapping layer,
such that the tin does NOT show.</span></li>
<li><span style="font-family: inherit; letter-spacing: 0.1pt; text-indent: -0.25in;">Cream the butter and granulated sugar until pale and
fluffy, then beat in 3 heaped tablespoons of the Blood Orange and Rosemary
Marmalade, followed by the beaten eggs. In a medium bowl, add in the flour,
almond flour, baking powder, baking soda, rosemary, salt and whisk to blend.
Fold in the dry ingredients, and the blood orange zest and juice.</span></li>
<li><span style="font-family: inherit; letter-spacing: 0.1pt; text-indent: -0.25in;">Carefully pour the cake batter into the tin. Place in the
oven and bake for about 1 hour, till golden and firm to touch. Remove from the
oven and allow to stand for 15 minutes. Very carefully, remove the outer layer
of the cheesecake pan, and while it’s still slightly warm, turn out the cake
onto a serving plate.</span></li>
<li><span style="font-family: inherit; letter-spacing: 0.1pt; text-indent: -0.25in;">Wait for it to cool down completely, and prick holes in
the cake with a skewer. Make a glaze by warming the rest of the marmalade in a
pan with a little water for 5 minutes on the gas at medium to low heat. Brush
this syrup over the cake. Serve warm or at room temperature with homemade
vanilla bean whipped cream!</span></li>
</ul>
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<span style="font-family: inherit;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHsjsEPGI-BbGlr1xINHtZGkaZbmTcxMI_BLv8YlE0oaTqdLeQg9c8GCRVNmpvD0EfR_sL6eonUrsKvnMS0IfEQj4cXPuXU-ZLNGWB9odiO3JF0YB8A0c3LybGDUcDvrhBi7GaO-KjRvvp/s1600/IMG_3365.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHsjsEPGI-BbGlr1xINHtZGkaZbmTcxMI_BLv8YlE0oaTqdLeQg9c8GCRVNmpvD0EfR_sL6eonUrsKvnMS0IfEQj4cXPuXU-ZLNGWB9odiO3JF0YB8A0c3LybGDUcDvrhBi7GaO-KjRvvp/s640/IMG_3365.jpg" width="510" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
Baingan Bharta - Eggplant Curry </td></tr>
</tbody></table>
</span></div>
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<span style="letter-spacing: 0.3pt;"><span style="font-family: inherit;"> </span></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 19.5pt;">
<span style="font-family: inherit; letter-spacing: 0.3pt;"> <b>Baingan Bharta - Eggplant Curry</b></span></div>
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<span style="letter-spacing: 0.3pt;"><span style="font-family: inherit;"> Serves 2 - 3</span></span></div>
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<span style="letter-spacing: 0.3pt;"><span style="font-family: inherit;"> Ingredients<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span style="letter-spacing: 0.3pt;">·<span style="font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="letter-spacing: 0.3pt;">2 large
eggplants<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span style="letter-spacing: 0.3pt;">·<span style="font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="letter-spacing: 0.3pt;">2 tablespoons
sunflower oil<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span style="letter-spacing: 0.3pt;">·<span style="font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="letter-spacing: 0.3pt;">1 medium sized
onion diced into small pieces<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span style="letter-spacing: 0.3pt;">·<span style="font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="letter-spacing: 0.3pt;">2-3 cloves
garlic<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span style="letter-spacing: 0.3pt;">·<span style="font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="letter-spacing: 0.3pt;">1 ½ teaspoon
grated ginger<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span style="letter-spacing: 0.3pt;">·<span style="font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="letter-spacing: 0.3pt;">1 green chilli
finely diced(optional, if you like it spicy)<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span style="letter-spacing: 0.3pt;">·<span style="font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="letter-spacing: 0.3pt;">2 tomatoes
finely diced<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span style="letter-spacing: 0.3pt;">·<span style="font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="letter-spacing: 0.3pt;">2 tablespoons
tomato paste<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span style="letter-spacing: 0.3pt;">·<span style="font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="letter-spacing: 0.3pt;">1 1/2 teaspoon
cumin seeds<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span style="letter-spacing: 0.3pt;">·<span style="font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="letter-spacing: 0.3pt;">1 ½ teaspoon
garam masala<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span style="letter-spacing: 0.3pt;">·<span style="font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="letter-spacing: 0.3pt;">1 teaspoon
coriander powder<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span style="letter-spacing: 0.3pt;">·<span style="font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="letter-spacing: 0.3pt;">1 teaspoon cumin
powder<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span style="letter-spacing: 0.3pt;">·<span style="font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="letter-spacing: 0.3pt;">¾ teaspoon red
chilli powder(or to your taste)<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span style="letter-spacing: 0.3pt;">·<span style="font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="letter-spacing: 0.3pt;">1 teaspoon
turmeric powder<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span style="letter-spacing: 0.3pt;">·<span style="font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="letter-spacing: 0.3pt;">Salt to taste<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span style="letter-spacing: 0.3pt;">·<span style="font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="letter-spacing: 0.3pt;">¾ cup frozen
green peas or par boiled fresh green peas<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span style="letter-spacing: 0.3pt;">·<span style="font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="letter-spacing: 0.3pt;">2 tablespoons
finely chopped cilantro for garnish<o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="letter-spacing: 0.3pt;"><br /></span></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 19.5pt;">
<span style="letter-spacing: 0.3pt;"><span style="font-family: inherit;"> Instructions</span></span></div>
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</div>
<ul>
<li>Wash and pat dry
2 large eggplants. On high heat on the gas stove, start charring the eggplants
directly on the gas stove. Be careful to use steel tongs(not plastic tongs!),
to turn the eggplant around. Let it char for a minute or so on each side, until
the entire eggplant is charred on all sides and black in color and the skin is
sort of cracked and peeling. You will be able to judge how charred the eggplant
needs to be. It should not take more than 10 minutes to char the 2 eggplants.</li>
<li><span style="font-family: inherit; letter-spacing: 0.3pt; text-indent: -0.25in;">If you do not
have a gas stove, in an oven on the middle rack, on a small baking tray with
foil paper, put the 2 eggplants and put it under the broiler on high. Let it
sit for about 1 minute and see if it chars till black and skin is cracking.
Remove the tray and turn the eggplant slightly to start charring the next side.
Keep doing this for 10-15 minutes until the eggplants are completely charred.</span></li>
<li><span style="font-family: inherit; letter-spacing: 0.3pt; text-indent: -0.25in;">Once charred,
take a medium sized bowl, put the hot charred eggplants into the bowl and cover
with aluminum foil and let it cool down for about 20 minutes. Once cooled down,
remove the skin gently with your fingers, and the top portion as well, and
roughly mash the eggplant, similar to a banana </span></li>
<li><span style="font-family: inherit; letter-spacing: 0.3pt; text-indent: -0.25in;">In the
meanwhile, in a medium saucepan, on medium heat, add the oil. Add the cumin
seeds and let it splatter for half a minute. Add in the onions, garlic and
ginger (optional green chilli) and saute for 3-4 minutes until the onions are
slightly brown. Add in the tomatoes, and tomato paste, and saute for a minute.
Add in all the spices and saute again for a minute to make a complete paste.
Add in the eggplant and parboiled or frozen peas, and mix well. Let it cook for
another 7-10 minutes till all the flavors are mixed well together. Plate it in
a bowl, and garnish with the chopped cilantro!</span></li>
<li>Enjoy with some
rotis or naan, and raita and pickled red onions! Delicious ! </li>
</ul>
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<div class="MsoNormal">
<span style="font-family: "arial" , sans-serif;"> </span><i><span style="font-family: inherit;">Photos courtesy of <a href="http://thejamlab.co/">The Jam Lab</a> and used with permission.</span></i></div>
Naomihttp://www.blogger.com/profile/03674764657213588549noreply@blogger.com7tag:blogger.com,1999:blog-3211898705085341131.post-31231971136319498762017-03-01T19:28:00.000-05:002017-04-25T16:55:25.887-04:00Chicken Pot Pie <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8hWxSGZXAGz9pLPTS3i1IYnHKDk6yk3XhGJXB6SJamy9srABskFGcgpI4ovcEZlh7bLs71UV1OOZrckpRTC5SQ7ayTaM2FwxaSfAFwhu4ZCD_RGkdoOBBcctbBK-cbxb2itKcfaxeXgDv/s1600/IMG_2338.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8hWxSGZXAGz9pLPTS3i1IYnHKDk6yk3XhGJXB6SJamy9srABskFGcgpI4ovcEZlh7bLs71UV1OOZrckpRTC5SQ7ayTaM2FwxaSfAFwhu4ZCD_RGkdoOBBcctbBK-cbxb2itKcfaxeXgDv/s640/IMG_2338.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
Chicken Pot Pie in a Cast Iron Skillet</td></tr>
</tbody></table>
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<br />
My daughter and I spent the afternoon with my mother-in-law in the kitchen of her Ohio home rolling out pie dough. She is my kids's only living grandmother, and it was such an honor to stand by her side, gleaning tricks from these dear hands who have made more than their share of pastries in a lifetime.<br />
<a name='more'></a><br />
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After the dough was rolled out, we worked together in preparing a Southern Chicken Pot Pie. Grandma made the bechamel while the chicken breasts simmered and Natalie and I cut up the vegetables and parsley. Then we carefully placed a pie crust in the bottom of Grandma's cast iron skillet, spooned the chicken filling over the crust and covered it carefully with a top crust. After tucking in the edges, we brushed the crust with the white of an egg, cut four air vents into the top and slid it into the oven for an hour while we put our feet up and enjoyed a cup of tea.<br />
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And was it ever worth the wait! Golden, flaky, steaming with goodness, we pulled our chairs up to the table and helped ourselves to generous portions. Simple food made all the more beautiful because of the shared effort in creating it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDHMKYFqpMt38LHzi7XulxKlziZ35fTaN998PFqIalImJKYauStUDh2Y1uILyFNyFamGXmFQW4lmAFbCv3MvCqlNSgPNw8lzUXGEDe-AxwMS_eq6XoM7cNf1DjTE5CEdpYdXR75EbYcQci/s1600/IMG_2337.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDHMKYFqpMt38LHzi7XulxKlziZ35fTaN998PFqIalImJKYauStUDh2Y1uILyFNyFamGXmFQW4lmAFbCv3MvCqlNSgPNw8lzUXGEDe-AxwMS_eq6XoM7cNf1DjTE5CEdpYdXR75EbYcQci/s640/IMG_2337.JPG" width="480" /></a></div>
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<br />
Chicken Filling<br />
by Southern Living<br />
1/3 cup butter<br />
1/3 cup flour<br />
1 1/2 cups chicken broth<br />
1 cup of milk<br />
1 1/2 teaspoons Creole seasoning<br />
2 tablespoons butter<br />
1 large sweet onion, diced<br />
1 8-ounce package chopped fresh mushrooms<br />
4 cups shredded, cooked chicken<br />
2 cups frozen shredded or cubed hashbrowns<br />
1 cup chopped carrots *<br />
1 cup frozen peas *<br />
1/3 cup chopped fresh parsley<br />
<br />
Pastry Crust<br />
1 pkg. refrigerated pie crusts (I made mine from scratch, using recipe below.)<br />
<br />
1. Prepare filling: preheat oven to 350 degrees. Melt 1/3 cup butter in a large saucepan over medium heat; add flour, and cook, whisking constantly, 1 minute. Gradually add chicken broth and milk, whisking constantly, 6 - 7 minutes or until thickened. Remove from heat and stir in Creole seasoning.<br />
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2. Melt 2 tablespoons butter in a large Dutch oven over medium-high heat; add onion and mushrooms, and saute 10 minutes or until tender. Stir in chicken, next four ingredients and sauce.<br />
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3. Prepare pie crust. Place 1 pie crust in a lightly greased 10-inch cast iron skillet. Spoon chicken mixture over pie crust, and top with remaining pie crust.<br />
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4. Whisk egg white until foamy; brush top of piecrust with egg<br />
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5. Bake at 350 for one hour or until golden and bubbly.<br />
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* We used 2 cups frozen mixed vegetables instead of the chopped carrots and frozen peas.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO5tY7hulTQR-NTY2lpSks2awEVOykK7b75mOYEh53SeawDLMZX822qRuqdIcPd3YqD1c6gjKlXAy6xCmD8Sd0X30MdItrhLWqGfDMRrcTYCZhDjM0mZt3H9aw3xUB__YnyACznA8S4cmj/s1600/IMG_2328.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO5tY7hulTQR-NTY2lpSks2awEVOykK7b75mOYEh53SeawDLMZX822qRuqdIcPd3YqD1c6gjKlXAy6xCmD8Sd0X30MdItrhLWqGfDMRrcTYCZhDjM0mZt3H9aw3xUB__YnyACznA8S4cmj/s640/IMG_2328.JPG" width="480" /></a></div>
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<b><br /></b>
<b>Never Fail Pie Dough</b><br />
by Mom (Linda) Gingerich<br />
Yields 2 double crust 8 - 10 inch pies<br />
<br />
3 cups pastry flour<br />
3/4 cup butter<br />
1 egg, beaten<br />
1 Tablespoon vinegar<br />
A pinch of salt<br />
Water, up to 1 cup<br />
<br />
Cut butter into flour until mixture holds together when pressed between your thumb and forefinger. Place beaten egg in a cup and fill with water, up to 1/2 cup mark. Add vinegar. Make a well in the flour/butter mixture. Add egg/water, vinegar mixture all at once. Sprinkle with a pinch of salt. Blend with a spoon just until all the flour is moistened. Press remaining mixture together with your hands. If necessary, add more water, a tablespoon at a time. Divide dough into four parts and roll out.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGoWq9ajI5f9SRTc7iDN7YN8s1n9rr0sEi2W1mXjoZAALXSS2xqmXzH9ZMhL-3OTHG6V3TDPaAJ11GKAxC93ICl7_gMKsMVFzKztwXE9aJkpa45FqBj8hhGju0a-_8uJE9dV_VXQi7FVtT/s1600/IMG_2339.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGoWq9ajI5f9SRTc7iDN7YN8s1n9rr0sEi2W1mXjoZAALXSS2xqmXzH9ZMhL-3OTHG6V3TDPaAJ11GKAxC93ICl7_gMKsMVFzKztwXE9aJkpa45FqBj8hhGju0a-_8uJE9dV_VXQi7FVtT/s640/IMG_2339.JPG" width="500" /></a></div>
<br />Naomihttp://www.blogger.com/profile/03674764657213588549noreply@blogger.com2tag:blogger.com,1999:blog-3211898705085341131.post-83398081751659419522017-02-26T07:47:00.001-05:002017-03-18T17:15:30.186-04:00What's UpDog?<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPkSkGqd3UR8K9oA8pOfmeqJJNACByJ23ELKRv-5W4ww4WRF61nZc5TaOPue7WpphFvcfTj-y77xZPhhfm09V5CYkcBRvAmwHSIsFcnbIphoKKD_hO33rXx6Z4ip1lgnYZ83kgWJ7XYtLo/s1600/20161212_updog_05.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPkSkGqd3UR8K9oA8pOfmeqJJNACByJ23ELKRv-5W4ww4WRF61nZc5TaOPue7WpphFvcfTj-y77xZPhhfm09V5CYkcBRvAmwHSIsFcnbIphoKKD_hO33rXx6Z4ip1lgnYZ83kgWJ7XYtLo/s640/20161212_updog_05.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
UpDog Kombucha </td></tr>
</tbody></table>
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<br />
<div style="background: white; box-sizing: border-box; line-height: 18.75pt; margin: 0in 0in 22.5pt; text-align: justify;">
<span style="color: #444444;"><span style="font-family: inherit;">Olivia Wolff and Lauren Miller have a lot in common. Best friends since attending the same high school in New Jersey, the girls also chose to attend the same college - Wake Forest University - with Olivia graduating in 2016 and Lauren set to graduate in 2017. Each has also served as captain of their high-school swim team, and both are yoga fanatics. Their latest venture, UpDog Kombucha, is a small-batch brewing company based in Winston-Salem that was born out of a shared love for this fizzy, healthy beverage.</span></span><br />
<a name='more'></a><br />
<span style="color: #444444; font-family: inherit;">So what is this trendy drink people are craving? It’s
a handcrafted, non-alcoholic brew made from tea and a SCOBY (symbiotic culture
of bacteria and yeast), Olivia explains, that’s taken through a fermentation
process and results in a naturally carbonated drink full of healthy enzymes,
probiotics, and antioxidants. “It’s an ancient super tea,” Wolff says, “and it
supports strong digestive and immune health.” Take one swig of the tasty
beverage, and it’s clear these young entrepreneurs have found their niche.</span></div>
<div style="background: white; box-sizing: border-box; line-height: 18.75pt; margin: 0in 0in 22.5pt; text-align: justify;">
<span style="color: #444444;"><span style="font-family: inherit;"><br /></span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA6U7g-qZEHevdzPy_mPqkAPSI1u0vXf5evNDVDp5kMtAFRwVEfUWriB0vXjUrBrpM-1IiQ50HnGFrhMPlIWQof6fINo1dM1bymlk4i5L9KqBbC4iOuvYoZ_DteEUsJk_R5FBT2RUXyjop/s1600/20161212_updog_10.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA6U7g-qZEHevdzPy_mPqkAPSI1u0vXf5evNDVDp5kMtAFRwVEfUWriB0vXjUrBrpM-1IiQ50HnGFrhMPlIWQof6fINo1dM1bymlk4i5L9KqBbC4iOuvYoZ_DteEUsJk_R5FBT2RUXyjop/s640/20161212_updog_10.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
<span style="font-size: x-small;"><span style="text-align: start;">Meet the 22-year-old mavens behind the city's trendiest new drink.</span> </span></td></tr>
</tbody></table>
<div style="background: white; box-sizing: border-box; line-height: 18.75pt; margin-bottom: 22.5pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
<span style="color: #444444; font-family: inherit;"><br /></span></div>
<div style="background: white; box-sizing: border-box; line-height: 18.75pt; margin-bottom: 22.5pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
<span style="color: #444444; font-family: inherit;">The girls started making kombucha out of their dorm
rooms in the spring of 2016 and selling it to other students on campus. After
creating an Instagram account and seeing orders skyrocket, they realized their
fledgling business carried a lot of traction. By August of 2016, they formed an
official company and became NCDA certified. They began making their brew
out of a shared commercial kitchen provided by Margaret Norfleet-Neff,
co-founder of the Cobblestone Farmers Market.</span></div>
<div style="background: white; box-sizing: border-box; line-height: 18.75pt; margin-bottom: 22.5pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
<span style="color: #444444;"><span style="font-family: inherit;">“Each batch takes two weeks to ferment, and we’re
making 200 gallons a week,” says Wolff, whose degree in health and exercise
science helps her come up with the flavor combinations for the kombucha—all of
which are named after various yoga poses. This includes Wild Thing (apple
ginger), Happy Baby (lavender), Peacock (pineapple mint), Sun Salute (mango
ginger), and Sphinx (mojito). “Production happens three days a week, and
deliveries are made daily, even five times a day,” she adds.<o:p></o:p></span></span></div>
<div style="background: white; box-sizing: border-box; line-height: 18.75pt; margin-bottom: 22.5pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
<span style="color: #444444;"><span style="font-family: inherit;">While UpDog has been wildly successful, the girls
admit starting a business while they were both full-time college students has
not been easy. Miller, an economics major who crunches numbers for the
business, says, “We often joke that we are our own bosses but also our own
employees. We have to do everything—advertising, production, delivery, sales,
accounting, and our own chemistry.”<o:p></o:p></span></span></div>
<div style="background: white; box-sizing: border-box; line-height: 18.75pt; margin-bottom: 22.5pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
<span style="color: #444444;"><span style="font-family: inherit;">Still, it’s an accomplishment these 22-year-olds can
be proud of, though they are quick to credit their success to the business
mentors at Wake Forest. The girls were also the two-time recipients of The
Deacon Springboard, a WFU grant that fosters creativity and entrepreneurship,
which helped them launch their business idea.<o:p></o:p></span></span></div>
<div style="background: white; box-sizing: border-box; line-height: 18.75pt; margin-bottom: 22.5pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
<span style="color: #444444;"><span style="font-family: inherit;">“The nice thing about this business is we were able to
start it with our grant money, and then we keep upgrading as we can afford it,”
says Wolff. “For instance, we just purchased a 50-gallon fermenter.”<o:p></o:p></span></span></div>
<div style="background: white; box-sizing: border-box; line-height: 18.75pt; margin-bottom: 22.5pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
<span style="color: #444444;"><span style="font-family: inherit;">Wolff and Miller look forward to one day opening a
taproom for their kombucha brewery, but for now they’re reaching for the more
realistic goal of looking for a distributor and hiring a few employees to make
things more efficient. Whatever the future holds for the girls, it’s clear that
UpDog is on its way to becoming a North Carolina favorite.<o:p></o:p></span></span></div>
<div style="background: white; box-sizing: border-box; line-height: 18.75pt; margin-bottom: 22.5pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
<span style="color: #444444;"><span style="font-family: inherit;"><br /></span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFpH9GmPng8XvmWCIo1MbfeJp4Is3725o1Cctqohebp9c8Teow6cHDN9nnDtsWBP4BXiAOIC1uwUaAVCmuGjMOKYh8Gr0F0ldavtjXacBbjgo3vah0j5m06f9tmduSZF0H3UikP0Sci_K3/s1600/20161212_updog_06.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFpH9GmPng8XvmWCIo1MbfeJp4Is3725o1Cctqohebp9c8Teow6cHDN9nnDtsWBP4BXiAOIC1uwUaAVCmuGjMOKYh8Gr0F0ldavtjXacBbjgo3vah0j5m06f9tmduSZF0H3UikP0Sci_K3/s640/20161212_updog_06.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
UpDog Kombucha is available locally in 12-ounce bottles and on tap at various locations throughout the city. </td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="background: white; box-sizing: border-box; line-height: 18.75pt; margin-bottom: 22.5pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
<b style="font-family: inherit;"><span style="color: #666666;">Buy It Local</span></b></div>
<div class="MsoNormal" style="background: white; line-height: 18.75pt; margin-bottom: 22.5pt;">
<span style="font-family: inherit;"><span style="color: #444444;">UpDog Kombucha
is available in 12-oz. bottles for $4.50 to $5, depending on location. All
flavors are vegan-friendly and gluten-free. For more information, go to</span><span style="color: #444444;"> </span><span style="color: #444444;"><a href="http://updogkombucha.com/"><span style="color: black; mso-bidi-font-size: 11.0pt;">UpDogkombucha</span></a>.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; line-height: 18.75pt; margin-bottom: 22.5pt;">
<span style="font-family: inherit;"><b><span style="color: #444444;">Sold by the Bottle</span></b><span style="color: #444444;"><o:p></o:p></span></span></div>
<ul type="disc">
<li class="MsoNormal" style="background: white; color: #666666; line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: inherit;">A&S Natural Health<o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; color: #666666; line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: inherit;">Diamondback Grill<o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; color: #666666; line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: inherit;">Krankies Coffee<o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; color: #666666; line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: inherit;">Master’s Fitness<o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; color: #666666; line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: inherit;">Stella Brew<o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; color: #666666; line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: inherit;">Sweet Aromaz<o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; color: #666666; line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: inherit;">Twin City Hive<o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; color: #666666; line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: inherit;">WFU campus<o:p></o:p></span></li>
</ul>
<div class="MsoNormal" style="background: white; line-height: 18.75pt; margin-bottom: 22.5pt;">
<span style="font-family: inherit;"><b><span style="color: #444444;"><br /></span></b></span>
<span style="font-family: inherit;"><b><span style="color: #444444;">Available on Tap:</span></b></span></div>
<ul type="disc">
<li class="MsoNormal" style="background: white; color: #666666; line-height: normal; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: inherit;">Cobblestone Farmers’ Market<o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; color: #666666; line-height: normal; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: inherit;">Hoots Roller Bar<o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; color: #666666; line-height: normal; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: inherit;">Let it Grow Produce<o:p></o:p></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEm_k-cOiZGaTmxAWs2S-lSlblqGk3saTSuQpQ0RmCZcl_hyphenhyphenmmeJg84w1MYv8I3vN-QcnvE_RrUtGXPUm_x-iupqd9ip_n6oQp3hGUwfIEhYPCTeC_Oao2c9ZudFWwjkKzZWlf8btk_0aC/s1600/20161212_updog_14.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEm_k-cOiZGaTmxAWs2S-lSlblqGk3saTSuQpQ0RmCZcl_hyphenhyphenmmeJg84w1MYv8I3vN-QcnvE_RrUtGXPUm_x-iupqd9ip_n6oQp3hGUwfIEhYPCTeC_Oao2c9ZudFWwjkKzZWlf8btk_0aC/s640/20161212_updog_14.JPG" width="640" /></a></div>
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<i>Article by Naomi Gingerich, as published in Winston-Salem Monthly Magazine, March 2017. Photos courtesy of <a href="http://www.redcardinalstudio.com/">Red Cardinal Studio</a>.</i><br />
<br />Naomihttp://www.blogger.com/profile/03674764657213588549noreply@blogger.com2tag:blogger.com,1999:blog-3211898705085341131.post-1543154174604365312017-02-20T15:35:00.006-05:002017-03-18T17:16:12.762-04:00Banana Bread with Olive Oil Glaze<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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I woke up this morning to the happy warble of a Carolina Wren perched high in the tree outside my window. It's cheery song got me out of bed to pull back the curtains on a sky turning pink with the sunrise. The promise of spring-like temperatures kept me from crawling back under the covers.<br />
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A few minutes later, coffee in hand, I stepped onto the back porch. Just as I suspected, the daffodils and crocuses had started to bloom, their bright heads bobbing slightly in the breeze. I gathered a few to bring indoors, placing them in a vase on the kitchen table. Their cheery presence comforted me, reminding me of new life in a new season.<br />
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Because we ARE in a new season. My husband and I are officially empty-nesters since our son moved out a month ago. We're getting used to the quietness. The empty rooms. A house that suddenly seems bigger than necessary. And the realization that for the first time since our oldest child was born in 1989, it's just the two of us.<br />
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I'm figuring out this season, slowly. I'm learning to put my phone down and talk more with my husband. We're learning how to go on adventures together. I'm looking around for other people to bless. I'm being deliberate and intentional with my days. More than ever. And I know I'll ease into this new phase eventually. I might even join a gym. (gasp!)<br />
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So here's a recipe that reminds me of when the kids were young. It's a classic for any season, and one of the best recipes I've found for banana bread, from a book I discovered last year, thanks to Deborah Balint and her cookbook club. <br />
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Banana Bread with Olive Oil Glaze<br />
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<i>Bread recipe by <a href="http://ruthreichl.com/">Ruth Reichl</a> in "My Kitchen Year"</i><br />
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Ingredients<br />
<br />
8 tablespoons unsalted butter, at room temperature<br />
3/4 cup brown sugar<br />
1/2 cup white sugar<br />
2 eggs<br />
2 ripe bananas<br />
3/4 cup Vanilla yogurt<br />
2 teaspoons vanilla<br />
2 cups flour<br />
1 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
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Process<br />
<br />
Preheat oven to 325 degrees F.<br />
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Grease two medium size loaf pans (or one large).<br />
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In the bowl of a stand mixer, blend the butter and sugars. Beat in the eggs and vanilla.<br />
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Sift together dry ingredients and add slowly to the mixture, alternating with the yogurt.<br />
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Divide between two loaf pans and bake for approximately 45 minutes, until knife inserted in center comes out clean.<br />
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Olive Oil Glaze<br />
(adapted from <a href="http://www.thelemonapron.com/">The Lemon Apron</a>)<br />
<br />
1 1/2 cups powdered sugar<br />
1 tablespoon mild-flavored olive oil<br />
1 - 2 tablespoons hot water<br />
<br />
Mix together the powdered sugar and olive oil. Add hot water (a little at a time, 2 tablespoons maximum) until it reaches a spreadable consistency. Smooth over loaves while they are still slightly warm.<br />
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<br />Naomihttp://www.blogger.com/profile/03674764657213588549noreply@blogger.com0