tag:blogger.com,1999:blog-84647579062265623292024-03-12T19:46:22.707-04:00Tri to CookAlways on the search for healthy, tasty food!Anonymoushttp://www.blogger.com/profile/13898098819208716948noreply@blogger.comBlogger518125tag:blogger.com,1999:blog-8464757906226562329.post-89573890408706368872014-03-26T16:00:00.000-04:002014-03-26T16:00:01.801-04:00Bacon BroccoliEver get in a rut where certain foods just don't sound appetizing? That was broccoli for me this fall/early winter. Until I made this dish, which quickly become a weekly staple and go-to dish for sharing with friends.<br />
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<br />
Bacon Broccoli<br />
adapted from <a href="http://glutenfreeanna.blogspot.com/2013/01/bacon-broccolli.html">Anna</a><br />
serves 2-4<br />
<br />
I don't measure anymore and the recipe is pretty forgiving, so if it looks like you need more bacon, use it (the thickness of slices can be deceiving). Mix it up with cauliflower or brussels sprouts instead of broccoli. Use pecans or pumpkin/sunflower seeds instead of walnuts.<br />
<br />
8c broccoli florets<br />
2-3T chopped walnuts<br />
1 1/2t garlic powder<br />
1/4t fine sea salt<br />
~3T olive oil<br />
3-4 slices nitrate-free bacon<br />
<br />
Preheat oven to 400deg.<br />
<br />
In a large bowl, combine broccoli, walnuts, garlic powder and salt. Pour in olive oil and toss, adding enough oil so that the broccoli isn't dry. Transfer to a cookie sheet (or two) so it's in a single layer.<br />
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Using scissors, cut bacon into ~1/2" slices and sprinkle over broccoli. Bake, 30-40min, stirring every 15min. Transfer to a dish and serve.<br />
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<b><i>What's your favorite way to enjoy broccoli?</i></b>Anonymoushttp://www.blogger.com/profile/13898098819208716948noreply@blogger.com23tag:blogger.com,1999:blog-8464757906226562329.post-71826059441596698232014-03-17T06:00:00.000-04:002014-03-17T10:38:28.873-04:00Old Forge Tri{Please excuse my very belated race report... from 8/18/13}<br />
<br />
Location: Old Forge, NY<br />
Distance: Intermediate (1000m s, 22mi b, 4mi r)<br />
Time: 8am<br />
Weather: low 50s at the start (cloudy)<br />
Total Participants: 219<br />
<br />
Going into the race, I would be remiss not to mention that I was nervous for the swim. I could count on one hand the number of times I had gotten into water during the summer. Nevertheless, I jumped at the chance to spend a weekend with some of my favorite people (my family) and do some of my favorite things (swimming, biking, and running) in the Adirondacks!<br />
<br />
Even though this race takes place in August, I had failed to recognize that by the third weekend in August, nights have already started to cool off up there. I got to the race site early that morning so I could get a good parking spot and spend as long as I could in my car. Brr.<br />
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<br />
<b>Swim</b><br />
Given the air temperature, it actually felt great to be in my wetsuit, and even to jump in the water. It definitely took me awhile to calm myself down and settle my breathing (see above). There were very few buouys, making it a little tough to sight on the angular course. I'm sure I didn't take the most direct route on the way out, I must've gotten into some sort of groove as I started passing people towards the halfway point. It wasn't my fastest swim, but I had finished in 20:14 at 2nd in my AG.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEfejfDDZtCSNZoo0d7oVx2rkrzbeS-USWy9GxxE6x3LC3qZi9pOEwn5UAGnPCWDx17sd9daR8j0z6bghadv1uVMfCIBFE_PyX8eALDQYm9a8XcC4rvBTZaMjCSZ47TD7IlBzEO9R4jS0A/s1600/Screen+shot+2013-08-21+at+9.46.28+PM.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEfejfDDZtCSNZoo0d7oVx2rkrzbeS-USWy9GxxE6x3LC3qZi9pOEwn5UAGnPCWDx17sd9daR8j0z6bghadv1uVMfCIBFE_PyX8eALDQYm9a8XcC4rvBTZaMjCSZ47TD7IlBzEO9R4jS0A/s1600/Screen+shot+2013-08-21+at+9.46.28+PM.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<b>Bike</b><br />
There are some decent rollers in the front half of the course, but no crazy hills. I got a boost as I was passing the all the tri bikes and aero bars. And then I dropped my chain and they all passed me back. Sigh. I tried to be quick as I put it back on and pedaled along, distracted by the smell of breakfast being cooked in nearby homes (namely: bacon). You're pretty much in the woods for the back half of the course, and it's pretty flat. After enjoying the scenery, I pulled into transition in 1:18:37 (17mph).<br />
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<tr><td class="tr-caption" style="text-align: center;">must've been enjoying myself!</td></tr>
</tbody></table>
<b>Run</b><br />
I got off the bike with my legs feeling great, but quickly realized that I had to slow down. I'm guessing I had an asthma attack (it's only happened once before in my life so it took me awhile to realize what was happening). I walked a lot trying to get my breathing under control, and as frustrated as I was I tried to keep things in perspective and just enjoy where I was. The turnaround had a great view, on a bridge over a river, and I started to jog slowly again. I was able to keep it up for awhile longer and by the end of the race was able to pick it up, finishing in 36:35 (9:06 pace).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitoy9GO-KD1wIimvXKmN3iE2MQULRqedhuc1iwHPUVm2rQ05tQq6aqozCVEh0GvvWlWgpSN3avfpwIwdc3svGZ6QqXI8VTJJWKw7c73dRe4-wNVlrhcUjuqeWVlambqpzLmougF7C9K_t-/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitoy9GO-KD1wIimvXKmN3iE2MQULRqedhuc1iwHPUVm2rQ05tQq6aqozCVEh0GvvWlWgpSN3avfpwIwdc3svGZ6QqXI8VTJJWKw7c73dRe4-wNVlrhcUjuqeWVlambqpzLmougF7C9K_t-/s1600/photo+2.JPG" height="400" width="225" /></a></div>
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<br />
My focus on the beauty of the course paid off, as I wasn't complaining even after finishing with gas left in the tank. It probably helped that I finished 3rd in my age group... an unexpected end to the morning!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtyu9wjp0Z92YPlO6xLc6p2J8OuHg-b2USK5tJtbaFlRI6uJtwWkyxYdq38OvBoptlB4g37xqlOdG6k5Bld5uRztgTER9IKLYcVeWtpgiavQ0BE-OJtDutbkRo9OQLqUt1WvQnAMWoZpME/s1600/photo+(1).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtyu9wjp0Z92YPlO6xLc6p2J8OuHg-b2USK5tJtbaFlRI6uJtwWkyxYdq38OvBoptlB4g37xqlOdG6k5Bld5uRztgTER9IKLYcVeWtpgiavQ0BE-OJtDutbkRo9OQLqUt1WvQnAMWoZpME/s1600/photo+(1).JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Me, Dad, Sweets</td></tr>
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<br />
Clock Time: 2:18:50<br />
AG 4/10<br />
Overall 135/219<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkjhZ2_mjaPBOWXExA8KD6Yt7DonwnLURRd0Qbn4XlJ_FasempqOe7oUCsx7t63MI4bFhd8P4MYrNSLCwNOy1z84fJe5wIwM-qEr4Xvu0G1-nQIrXwDwFDvbCK0k4Mrk_pT-lXbJepGdD3/s1600/photo-4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkjhZ2_mjaPBOWXExA8KD6Yt7DonwnLURRd0Qbn4XlJ_FasempqOe7oUCsx7t63MI4bFhd8P4MYrNSLCwNOy1z84fJe5wIwM-qEr4Xvu0G1-nQIrXwDwFDvbCK0k4Mrk_pT-lXbJepGdD3/s1600/photo-4.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mom & I</td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/13898098819208716948noreply@blogger.com5tag:blogger.com,1999:blog-8464757906226562329.post-35842093782651526442014-03-11T08:00:00.000-04:002014-04-12T20:03:27.602-04:00Apple Cinnamon MacaronsEvery season (except winter) seems too short. I always end up longing for the fruits of seasons long before they come around again.<br />
<br />
I created these beauties to celebrate the fall, but since they use freeze dried apples you can enjoy them year-round. The caramel sauce was a little thin for macarons even straight from the fridge, so perhaps using it to make a <a href="http://cupcakeblog.com/?p=34">bourbon caramel cream cheese frosting</a> would make for a better filling?<br />
<br />
Oh, but wait! I almost forgot. YOU CAN MAKE CARAMEL IN THE MICROWAVE. I know. It blew my mind, too.<br />
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<br />
Apple Cinnamon Macarons with Salted Bourbon Caramel<br />
<br />
190g almond meal<br />
22g powdered freeze dried apples<br />
212g powdered sugar<br />
2t vietnamese cinnamon<br />
82g & 135g egg whites, divided<br />
354g sugar<br />
237g water<br />
Salted Bourbon Caramel Sauce, see below<br />
<br />
Preheat the oven to 350deg and make sure the rack is in the middle of the oven.<br />
<br />
Combine the almond meal, freeze dried apples, powdered sugar and cinnamon in a large bowl and whisk together to blend well and break up any clumps. Make a well in the center of the dry ingredients. Pour in the 82g of egg whites and blend into the dry ingredients until evenly mixed, forming a thick paste.<br />
<br />
Combine the 354g granulated sugar with the water in a small saucepan over medium-high heat. Keep a candy thermometer attached to the side and be watchful! We're heating up the syrup to 248deg, but when it hits 200deg, begin whipping the 135g egg whites with a pinch of granulated sugar in a mixer on medium low speed. Continue whipping the egg whites on medium speed until soft peaks form. If soft peaks form before the syrup reaches 248deg, reduce the mixer speed to low to keep the egg whites moving.<br />
<br />
Immediately remove the syrup from the heat when it hits 248deg. Increase the mixer speed to medium and pour the syrup down the side of the bowl in a slow drizzle until fully incorporated. Increase the mixer speed to medium-high and whip the meringue until stiff, glossy peaks form.<br />
<br />
Add the meringue to the almond mixture in thirds, folding in each addition gently until smooth. You may not use all of the meringue, so add it gradually. The desired end-point is a smooth batter that runs in thick ribbons off your spatula.<br />
<br />
Add the batter to a pastry bag fitted with a plain round tip with a 1/2" opening (or a ziploc bag with a corner cut off to a 1/2" opening). Holding the bag perpendicular to the baking sheet, pipe rounds onto a parchment-lined baking sheet. I find a <a href="http://www.kevinandamanda.com/whatsnew/wp-content/uploads/2011/10/macaron-template.jpg">template</a> slipped under the parchment works well for even piping, just be sure to remove the paper before putting it in the oven! Small peaks that you may see immediately after piping should smooth out if the texture of the batter is correct.<br />
<br />
Transfer the baking sheet to the oven and immediately reduce the temperature to 325deg. Bake for 9-12min, until the tops are smooth and set and feet have formed around the bottom. Let the shells cool briefly on the baking sheet (~5min), and then peel them away from the parchment and place on a cooling rack. They should come away easily and fully intact. Repeat as needed with the remaining batter, replacing the parchment paper with each batch (I was feeling thrifty and used both sides) and bringing the oven temperature back up to 350deg before each batch.<br />
<br />
Once the shells are baked and cooled, match them up in pairs by size. To one macaron shell, add a bit of salted bourbon caramel sauce, then top with the paired shell. Store in an airtight container in the refrigerator. These get better with a little time in the fridge, so don't hesitate to make them a ahead of time.<br />
<br />
Salted Bourbon Caramel Sauce<br />
adapted from <a href="http://www.gimmesomeoven.com/microwave-caramel-sauce/">gimme some oven</a><br />
yield ~1c<br />
<br />
1c evaporated cane juice (or granulated sugar)<br />
2T Lyle's Golden Syrup (or <a href="http://www.thekitchn.com/pantry-staples-diy-cane-sugar-131934">make your own sugar cane syrup</a>)<br />
2T water<br />
1/4t fresh lemon juice<br />
1/2c heavy cream, heated (I just warmed a bit<br />
1T unsalted butter, softened<br />
1t fleur de sel<br />
1/4c bourbon vanilla (if you don't have any vanilla beans soaking in bourbon, just add 1/2t vanilla extract to your bourbon)<br />
<br />
In a large glass measuring cup (or other microwavable bowl), add the sugar, sugar syrup, water and lemon juice. Whisk together and cook on high for 5min. Be careful not to overcook as it can burn!<br />
<br />
Remove from the microwave and place on a kitchen towel. Let cool for 3-5min, the color will deepen a bit more as it sits.<br />
<br />
Begin by whisking in 1T cream, keep whisking as it will bubble and froth. Continue whisking as you add in the rest of the heavy cream in a slow stream. Finally, add bourbon, butter and salt, whisking well to combine.<br />
<br />
Serve warm or transfer into a glass jar and let cool and thicken in the fridge.<br />
<br />Anonymoushttp://www.blogger.com/profile/13898098819208716948noreply@blogger.com6tag:blogger.com,1999:blog-8464757906226562329.post-25075226890551776882014-03-03T21:01:00.000-05:002014-03-03T21:01:02.025-05:00Better ButtersIsn't it great when you re-discover something you already have and fall in love all over again? Well, that has happened to me recently... with my food processor. It had taken a bit of a backseat to the Vitamix, but lately has been churning out delicious goodies at least once a week!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7uG-euMEp8LhMqY_Jo9U_1IQpwmUIaS6obWeSPHREPlMIRZLaz5vYstVne6XZST5eeQNLS6cuV6MV85UZYDJQ3dAPAPS57jcL21fu6z21hTNDe38F70IcziFpEol6jS9kU9QP8mbW4qU1/s1600/Nuts.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7uG-euMEp8LhMqY_Jo9U_1IQpwmUIaS6obWeSPHREPlMIRZLaz5vYstVne6XZST5eeQNLS6cuV6MV85UZYDJQ3dAPAPS57jcL21fu6z21hTNDe38F70IcziFpEol6jS9kU9QP8mbW4qU1/s1600/Nuts.jpg" height="288" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">nuts and seeds</td></tr>
</tbody></table>
<br />
It all started when I finally broke down and tried <a href="http://gonuttzo.com/products/crunchy-peanut-free/">Nutzo</a>. As delicious as it might be, I needed to come up with my own nut and seed butter that I could afford. You could certainly play around even more with the combinations of nuts and seeds, but you'll find my go-to recipe below.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1nt34B6Dq0eu6MpoBW7Sva1W-T2E5zexgQfL2ANoO4DLAoPS0IEhNwZGqzqf9WyeBrThfRUqdalgtM70oa1hOL5vCa3SMr-pqme1hU2N8rhG3Br7xW7fcQgtT5bYws0XVDAUIlCHdEAMM/s1600/DSC_3156.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1nt34B6Dq0eu6MpoBW7Sva1W-T2E5zexgQfL2ANoO4DLAoPS0IEhNwZGqzqf9WyeBrThfRUqdalgtM70oa1hOL5vCa3SMr-pqme1hU2N8rhG3Br7xW7fcQgtT5bYws0XVDAUIlCHdEAMM/s1600/DSC_3156.JPG" height="298" width="400" /></a></div>
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<br />
The next treat I discovered was coconut butter. Coconut, toasted until a nice golden brown, then whirred in your food processor until creamy. I usually add a pinch of salt, and would say that you should, too! One batch also got some dark chocolate tossed in... oh my. This could take the place of dessert for me any day of the week. You can find step-by-step pictures <a href="http://www.elsiemarley.com/toasted-coconut-butter.html">here</a>.<br />
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Roasted Nut & Seed Butter<br />
Yield ~2c<br />
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1c almonds<br />
1/2c cashews<br />
1/2c brazil nuts<br />
1/4c pumpkin seeds<br />
2T hazelnuts<br />
2T ground flax seeds<br />
2T chia seeds<br />
1/2t fine sea salt<br />
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Preheat oven to 170deg.<br />
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Place almonds, cashews, brazil nuts, pumpkin seeds and hazelnuts on a cookie sheet and roast for ~5hrs. If you want to remove hazelnut skins, you can do so easily after roasting, they slip right out.<br />
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While still warm, transfer nuts/seeds to the large bowl of a food processor. Add remaining ingredients and blend until smooth, scraping down the sides of the bowl a few times.<br />
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<b><i>If you're fortunate enough to have a food processor, what have you made in it lately??</i></b>Anonymoushttp://www.blogger.com/profile/13898098819208716948noreply@blogger.com10tag:blogger.com,1999:blog-8464757906226562329.post-23160802626892182822014-01-21T10:35:00.000-05:002014-01-21T10:35:00.190-05:00Savory CheesecakeI have come to love making jam so that I can enjoy the summer bounty in the depths of winter. They are easily turned into dessert (<a href="http://www.tri2cook.blogspot.com/2011/11/pop-tarts.html">pop tarts</a> anyone?), but can also make a perfect party appetizer on top of cheesecake.<br />
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While an herbed savory cheesecake was a perfect base to my tomato jam before, I wanted more of a blank canvas for a batch of strawberry rhubarb caramelized onion jam that I made this summer. Pumpernickel pretzels and walnuts turned out to be a fabulous choice for this treat, and it's absolutely perfect for entertaining. <br />
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Although, if you don't want to share, I won't tell ;)<br />
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Savory Goat Cheese Cheesecake<br />
adapted from <a href="http://tri2cook.blogspot.com/2011/02/pb-chocolate-cheesecake.html">my PB Chocolate Cheesecake</a><br />
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You can make this in a regular 9 or 10" cheesecake pan for a party, or perhaps a few smaller 4" pans for a smaller gathering. Prefer the individual size? A mini cheesecake pan or a muffin tin work as well. <br />
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1c pumpernickel pretzel crumbs (could use any type of pretzel or cracker here)<br />
1/2c chopped walnuts (or other nut/seed)<br />
4T butter, melted<br />
12oz cream cheese, RT<br />
11oz goat cheese, RT<br />
1/4t sea salt<br />
freshly ground pepper<br />
3 eggs, RT<br />
<a href="http://localkitchenblog.com/2010/03/16/strawberry-rhubarb-caramelized-onion-jam/">strawberry rhubarb caramelized onion jam</a>, <a href="http://localkitchenblog.com/2010/08/27/peach-jam-with-caramelized-onion-basil/">peach jam with caramelized onions and basil</a>, or <a href="http://tri2cook.blogspot.com/2011/09/tomato-jam.html">tomato jam</a><br />
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Preheat the oven to 350deg.<br />
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To make pretzel crumbs, grind up pumpernickel pretzels in the small bowl of a food processor. Measure out 1c of the crumbs and combine with walnuts (these could also be ground up/chopped in the food processor). Add melted butter and stir until well combined. Press into desired baking pans. Bake 7-10min, then transfer to a rack to cool completely. Turn oven down to 250deg.<br />
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While the crust is cooling, prepare the filling. Cream together cream cheese and goat cheese in a stand mixer. Add salt and pepper and mix well. Add eggs, one at a time, making sure each is well combined. Pour into cooled crust, be sure not to fill more than 3/4 up the pan. Tap cheesecake on the table to allow any air bubbles to come to the surface.<br />
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Bake (30min for minis, 45 for 4" and 1 1/2-2hours for a 9 or 10", the top will be set and no longer be jiggly). Remove and place on a wire rack. Mine had cracks, but I didn't mind since I was covering it with jam. Once cooled, refrigerate until ~1hr before serving. Top with the jam of your choice and serve!<br />
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<b><i>I know we just passed the holiday season, what was your favorite party food?</i></b>Anonymoushttp://www.blogger.com/profile/13898098819208716948noreply@blogger.com13tag:blogger.com,1999:blog-8464757906226562329.post-26087518638759905862014-01-01T12:37:00.003-05:002014-01-01T12:37:39.527-05:00UnbloggedWhile cleaning up my computer, I found some photos of recipes I had never shared here. In keeping with the new year, I am going to share them now and start 2014 with a clean slate!<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIzdU975vGQE9K5pwwm7ydaLP3NwuOR-9g7bZe9nL_fiH4mfh8uXMtCzAJ_-oFFl6gptVGYf5B0iZ29wvuPExQUKxnofJxd-rGD5fcsoqGRegnffuIyme4SQD8O-oImulqTxVUmJSomeyf/s1600/Black+Bean+Brownies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIzdU975vGQE9K5pwwm7ydaLP3NwuOR-9g7bZe9nL_fiH4mfh8uXMtCzAJ_-oFFl6gptVGYf5B0iZ29wvuPExQUKxnofJxd-rGD5fcsoqGRegnffuIyme4SQD8O-oImulqTxVUmJSomeyf/s1600/Black+Bean+Brownies.JPG" height="277" width="400" /></a></div>
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<b>Black Bean Brownies</b></div>
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I haven't a clue what recipe I tried, but apparently it just wasn't quite as good as the real thing as they never made it to the blog. Perhaps I'll stick to eating my beans everyday and keeping them away from desserts ;)</div>
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<b>Chocolate Peanut Butter Cake</b></div>
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I actually have <a href="http://tri2cook.blogspot.com/2009/07/cake-of-all-cakes.html">blogged about this cake before</a>, but I adapted it a bit when making it to serve a crowd and it came out even better. The entire 3 layers-worth of batter got baked into a sheet pan, creating thinner, more intense layers. A bit of salted caramel sauce was drizzled in between the layers, and I finished off the bottom of the cake with some chopped honey roasted peanuts. I was brought to tears the first time I tried to do this and swore I would never make it again, but it's happened two more times since then!</div>
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<b>Fish Tacos</b></div>
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All I can remember about these is that they were delicious! I signed up for the Cape Cod Fish Share for one season and these tacos were one of the delicious creations they inspired. Looks like the fish was seasoned a bit and topped with cabbage, an avocado-citrus salsa and... something creamy. They were delicious, I wish I had written down the recipe!</div>
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<b>Gingerbread Almond Butter Bars</b></div>
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For a gingerbread lover, I tried no less than three times to make gingerbread almond butter. Each time it would look so creamy until I added the molasses. And each time I ended up with a crumbly mixture whose only redeeming qualities was that it tasted good and could be formed into bars.</div>
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<b>Peanut Butter Granola</b></div>
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I had some jungle peanuts around and thought they would look neat in some peanut butter granola. What do know, they do! I think this was <a href="http://www.healthyfoodforliving.com/peanut-butter-granola/">Lauren's recipe</a>?</div>
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<b>Pumpkin Granola Bars</b></div>
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These were <i>good</i>. Really good. They were an adaptation of a Smitten Kitchen recipe (I think <a href="http://smittenkitchen.com/blog/2010/02/thick-chewy-granola-bars/">this one</a>), and I wish I still had this recipe! There's a chance it's in a pile... on the floor... in the corner. Maybe some day I'll have time to go through them. Don't hold your breath.</div>
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<b>Sweet Potato Vichyssoise</b></div>
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Another one of <a href="http://www.healthyfoodforliving.com/sweet-potato-zucchini-vichyssoise/">Lauren's recipes</a>, this is a great recipe to have in your back pocket for when you have excess zucchini to use up in the summer!</div>
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<b>Tomato Ice Cream</b></div>
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After my success with <a href="http://tri2cook.blogspot.com/2010/10/sweet-basil-ice-cream.html">basil ice cream</a>, I got the idea to try making a tomato ice cream using a technique I probably heard on the Splendid Table. I even topped it with tomato jam! But it just didn't do it for me. Make <a href="http://tri2cook.blogspot.com/2011/09/tomato-jam.html">tomato jam</a> with your tomatoes instead :)</div>
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<b>White Chicken Chili</b></div>
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Everyone's probably got a recipe out there for white chicken chili, and I tried one of them! I don't think it was my favorite, so I will have to come up with my own- I hear a storm is coming, that's perfect chili making time.</div>
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<b><i>What are you looking forward to in 2014??</i></b></div>
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Anonymoushttp://www.blogger.com/profile/13898098819208716948noreply@blogger.com9tag:blogger.com,1999:blog-8464757906226562329.post-28828774879083202812013-12-11T15:51:00.000-05:002014-01-19T10:39:00.508-05:00Coconut Macarons w/GanacheMy intention was not to stop blogging for months... how did it get to be December already?!? I'm going forgo the <strike>excuses</strike> reasons and jump right back in with a cookie recipe I hope you'll enjoy. As with most things, coconut is better with chocolate, and these macarons did not disappoint.<br />
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While you may not think of macarons as a traditional holiday cookie, I can't think of a day when I wouldn't want to eat one :) And while they do require some time (they take me ~2hrs start to finish), one of the great things about macarons is that they are best made a day or two before you actually need them!<br />
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Coconut Macarons with Dark Chocolate Ganache<br />
adapted from <a href="http://www.annies-eats.com/2012/12/28/how-to-make-macarons-step-by-step/">Annie's Eats</a> & <a href="http://chezus.com/2009/10/27/bittersweet-chocolate-with-ancho-chili-ganache-macarons/">Chez Us</a><br />
yield: think I got about 70 using <a href="http://www.kevinandamanda.com/whatsnew/wp-content/uploads/2011/10/macaron-template.jpg">this template</a><br />
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There's no need to age egg whites when using this method, so once you have all your ingredients you can get to baking.<br />
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<i>For the macaron shells:</i><br />
106g almond flour<br />
106g unsweetened coconut, finely shredded<br />
212g powdered sugar<br />
82 and 135g egg whites, divided<br />
354g and a pinch of granulated sugar, divided<br />
237g water<br />
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<i>For the ganache:</i><br />
200ml heavy cream<br />
200g dark chocolate, chopped<br />
1/2t cinnamon<br />
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Preheat the oven to 350deg and make sure the rack is in the middle of the oven.<br />
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Combine the almond meal, coconut and powdered sugar in a large bowl and whisk together to blend well and break up any clumps. Make a well in the center of the dry ingredients. Pour in the 82g of egg whites and blend into the dry ingredients until evenly mixed, forming a thick paste.<br />
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Combine the 354g granulated sugar with the water in a small saucepan over medium-high heat. Keep a candy thermometer attached to the side and be watchful! We're heating up the syrup to 248deg, but when it hits 200deg, begin whipping the 135g egg whites with a pinch of granulated sugar in a mixer on medium low speed. Continue whipping the egg whites on medium speed until soft peaks form. If soft peaks form before the syrup reaches 248deg, reduce the mixer speed to low to keep the egg whites moving.<br />
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Immediately remove the syrup from the heat when it hits 248deg. Increase the mixer speed to medium and pour the syrup down the side of the bowl in a slow drizzle until fully incorporated. Increase the mixer speed to medium-high and whip the meringue until stiff, glossy peaks form.<br />
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Add the meringue to the almond mixture in thirds, folding in each addition gently until smooth. You may not use all of the meringue, so add it gradually. The desired end-point is a smooth batter that runs in thick ribbons off your spatula. [Note: I made extra this time as the last time I tried a coconut batch they could've used a little extra meringue.]<br />
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Add the batter to a pastry bag fitted with a plain round tip with a 1/2" opening (or a ziploc bag with a corner cut off to a 1/2" opening). Holding the bag perpendicular to the baking sheet, pipe rounds onto a parchment-lined baking sheet. I find a <a href="http://www.kevinandamanda.com/whatsnew/wp-content/uploads/2011/10/macaron-template.jpg">template</a> slipped under the parchment works well for even piping, just be sure to remove the paper before putting it in the oven! Small peaks that you may see immediately after piping should smooth out if the texture of the batter is correct.<br />
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Transfer the baking sheet to the oven and immediately reduce the temperature to 325deg. Bake for 9-12min, until the tops are smooth and set and feet have formed around the bottom. Let the shells cool briefly on the baking sheet (~5min), and then peel them away from the parchment and place on a cooling rack. They should come away easily and fully intact. Repeat as needed with the remaining batter, replacing the parchment paper with each batch (I was feeling thrifty and used both sides) and bringing the oven temperature back up to 350deg before each batch.<br />
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While the macaron shells are cooling, prepare the dark chocolate ganache. Add chopped chocolate into a bowl and set aside. Pour cream into a small saucepan and heat over medium heat. Once the cream comes to a boil, pour over the top of the chocolate. Let sit for a couple of minutes, then stir until the chocolate has fully melted. Add cinnamon and stir well. Let sit in the refrigerator ~1hr before using to fill macarons.<br />
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Once the shells are baked and cooled, match them up in pairs by size. To one macaron shell, add a layer of ganache, then top with the paired shell. Store in an airtight container in the refrigerator. These get better with a little time in the fridge, so don't hesitate to make them a ahead of time.<br />
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<b><i>What are you baking up this holiday season? Or perhaps what treats are you looking forward to receiving?</i></b>Anonymoushttp://www.blogger.com/profile/13898098819208716948noreply@blogger.com12tag:blogger.com,1999:blog-8464757906226562329.post-66066224388500436612013-09-26T21:43:00.001-04:002013-09-26T21:48:27.019-04:00Pickled ApplesThis month the Creative Cooking Crew was creating... pickles!<br />
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Embracing the cooler weather, I tried something a little different and tried pickling apples. Since cheese goes as well with apples as peanut butter, I made some cheddar cheese crisps to act as a 'chip' for a salsa made from tangy pickled apples, crunchy walnuts, and fresh parsley.<br />
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Perfect for an upscale football snack or fun party appetizer :)<br />
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Cheddar Crisps with Pickled Apples<br />
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<i>For the apples:</i><br />
1/2c + 2T water<br />
8T rice vinegar<br />
3/4t kosher salt<br />
1-2t local honey<br />
2 sm-med apples<br />
1t coriander seeds<br />
1/4t black peppercorns<br />
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<i>For the cheddar crisps:</i><br />
cheddar cheese (I used an aged goat cheddar), finely grated<br />
few stems of parsley, chopped<br />
1-2T chopped walnuts<br />
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Heat water, vinegar, salt and honey in a small pot until honey dissolves. Take off the heat, cover and let steep while you prepare the apples.<br />
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Julienne the apples and stuff into a jar (my apples may have been a bit large and filled a 16 and 8oz ball jar). Add coriander and pepper to the jar, and then pour the brine over the apples. Refrigerate at least 1 day before using.<br />
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Set aside some of the pickled apples to drain while you prepare the cheddar crisps. Preheat the oven to 325deg and line a cookie sheet or baking stone with parchment paper. Using ~2T of cheese, form circles on the parchment paper about 1" apart. Bake for 10-12 min, until slightly browned. Remove from the oven and let cool.<br />
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Once the cheese crisps are completely cool, transfer to a serving plate and top with the drained pickled apples and a bit of the chopped parsley and walnuts.<br />
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I imagine the pickled apple/walnuts/parsley combo would also go well on top of some baked brie. Or tuck some pickled apples into a grilled cheese with sharp cheddar and black forest ham!<br />
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<b><i>Who else has ideas on how to use the rest of my pickled apples?</i></b><br />
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<b><i>Check out <a href="http://foodalogue.com/">Foodalogue</a> next week for more inspiration to get your pickle on!</i></b><br />
<br />Anonymoushttp://www.blogger.com/profile/13898098819208716948noreply@blogger.com17tag:blogger.com,1999:blog-8464757906226562329.post-45226311351936238172013-09-16T14:18:00.000-04:002013-09-16T14:18:41.371-04:00Frosted Carrot Cake BarsWhile my most recent <a href="http://tri2cook.blogspot.com/2013/07/red-velvet-cupcakes.html">cupcake</a> <a href="http://www.tri2cook.blogspot.com/2013/06/strawberry-shortcake-cupcakes.html">adventure</a> went quite smoothly, I did goof on one thing- <i>way </i>overestimating how much white chocolate whipped cream was needed. Don't get me wrong, I'm not complaining. It went perfectly well with fresh-picked strawberries (as I had at the time, but it would go well with any fruit), but that only got me so far.<br />
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Enter these white chocolate whipped cream-topped treats: Carrot cake meets portability meets white chocolate. Definitely a good reason to whip up a batch of white chocolate whipped cream, in case you needed one ;)<br />
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Frosted Carrot Cake Bars<br />
adapted from <a href="http://www.amazon.com/Cookie-Swap-Creative-Treats-Throughout/dp/1423603788">Cookie Swap</a> via <a href="http://userealbutter.com/2009/09/25/carrot-congo-bars-recipe/">use real butter</a><br />
yield: ~2 dozen<br />
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These are best made ahead, as the white chocolate whipped cream melts on the warm bars and firms up a bit after a stint in the fridge.<br />
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<i>for the crust:</i><br />
1 1/2c whole wheat pastry flour (or AP flour)<br />
2T evaporated cane juice (or granulated sugar)<br />
1/2t salt<br />
3/4c unsalted butter, softened and cut into T-size chunks<br />
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<i>for the filling:</i><br />
2 1/2T whole wheat pastry flour<br />
1 1/4t cinnamon<br />
1t ground ginger<br />
3/4t ground cloves<br />
1/2t salt<br />
1/4t baking soda<br />
14oz can sweetened condensed milk<br />
2T unpacked dark brown sugar<br />
2 large eggs<br />
1 large egg yolk<br />
1t vanilla extract<br />
1 1/2c carrots, finely grated<br />
1c pecans, lightly toasted and chopped<br />
3/4c golden raisins<br />
1/2c unsweetened coconut<br />
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<i>for the topping:</i><br />
1 1/2-2c <a href="http://www.annies-eats.com/2009/04/28/white-chocolate-mocha-cupcakes/">white chocolate whipped cream</a><br />
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Preheat the oven to 350deg. Line a 9x13 pan with foil, leaving 1" overhang around the edge of the pan. Smooth out wrinkles and lightly coat with nonstick spray.<br />
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To make the crust, combine flour, sugar and salt in a food processor fitted with the metal blade. Add butter and pulse until the mixture just starts to form a ball (15-20sec). Transfer to the prepared pan and press evenly into the bottom. Prick dough with a fork, then bake for 20-25min, or until lightly browned and firm to the touch. Let cool on a wire rack for at least 30min.<br />
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In a small bowl, stir together the dry ingredients (flour, spices, salt and baking soda) and set aside. In a large bowl, add the sweetened condensed milk, brown sugar, eggs, egg yolk and vanilla. Whisk together until well combined. Add the flour and whisk well, then stir in the remaining ingredients (carrots, pecans, raisins and coconut). Pour the mixture over the crust and spread evenly. Bake for 35-40min, or until the edges are caramel-brown. Let cool on a wire rack.<br />
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While the bars are still slightly warm, add the whipped cream and spread evenly on the surface. It will melt a bit, and that will aid in the spreading. Once fully cool, transfer to the refrigerator overnight to allow the whipped cream to harden again. If you need to serve these the same day you're baking, I would let the bars cool fully before adding any whipped cream. Cut the bars and serve!<br />
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<br />Anonymoushttp://www.blogger.com/profile/13898098819208716948noreply@blogger.com12tag:blogger.com,1999:blog-8464757906226562329.post-21794869652878487282013-08-12T11:56:00.000-04:002013-08-12T13:24:52.091-04:00PMC 2013The Pan-Massachusetts Challenge.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5wgqhsoH7ea4_3oTQuncZHYtWCmHTJqxP5KpZQyTKpqoFZVWkXKmrmT89iobXv0HadEvArFckbujT7ZSE1o9bQXQdYz2CDrcA6jyiPy00wQKXSceQ2E5FKwJmLS0CRHTYP0RnECiM0XUy/s1600/0008_PMC_Quick_Pics_2013.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5wgqhsoH7ea4_3oTQuncZHYtWCmHTJqxP5KpZQyTKpqoFZVWkXKmrmT89iobXv0HadEvArFckbujT7ZSE1o9bQXQdYz2CDrcA6jyiPy00wQKXSceQ2E5FKwJmLS0CRHTYP0RnECiM0XUy/s400/0008_PMC_Quick_Pics_2013.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.pmc.org/community/gallery/1125?keywords=&f[0]=field_photo_gallery%3A1125">Photo Source</a></td></tr>
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When I first heard about the event from <a href="http://rrubenson.blogspot.com/">Rachel</a>, it sounded like something I wanted to be a part of. I didn't quite realize how incredible it would be until last weekend.<br />
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The PMC is the largest athletic fund-raiser in the country. Since it was founded in 1980, the PMC has raised $375 million for Dana-Farber Cancer Institute. 100% of rider-raised funds go directly to the Jimmy Fund. That's pretty impressive.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtfUGN_AmK_K1G3uRdziLxBJ9m-9QNDSqG4nloUJxWW2a4F8CKiMw5xIOIkha8L_s0PG_qz1E7q3VxvY_NXtniHuM-xnG5ckhFkS_GkxZhvpdmkT5IW2NYADMZbeLNt57CvzFfpNgEXlon/s1600/521955_10151771816115513_890980330_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtfUGN_AmK_K1G3uRdziLxBJ9m-9QNDSqG4nloUJxWW2a4F8CKiMw5xIOIkha8L_s0PG_qz1E7q3VxvY_NXtniHuM-xnG5ckhFkS_GkxZhvpdmkT5IW2NYADMZbeLNt57CvzFfpNgEXlon/s400/521955_10151771816115513_890980330_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.pmc.org/community/gallery/1125?keywords=&f[0]=field_photo_gallery%3A1125">Photo Source</a></td></tr>
</tbody></table>
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Some riders have photographs pinned to their jerseys. Other have ribbons pinned to their jerseys. I even saw a "Why I Ride" list of inspiration on the top tube of their bike. Everyone's lives have been touched by cancer. Riding in the PMC is our way of doing something about it.<br />
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<div style="text-align: center;">
#committed</div>
<div style="text-align: center;">
#closerbythemile<br />
#forthosewhocannot</div>
<div style="text-align: center;">
#theresalotridingonthis</div>
<div style="text-align: center;">
#PMC2013</div>
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There were spectators, cheering us on, <i>thanking</i> us. Thanking us? I thanked them! The signs that said "I'm here because of you", or "15 years old, 8 year cancer survivor" really tug at the heart strings. And then we got to Lakeville, where we were greeted by Pedal Partners, children who are being treated or have undergone advanced cancer treatment at Dana-Farber. Talk about inspiring.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0V7zqp1gI8dVhllGyEBM5nUlP0cQGgqfj_p24oShB6Agi-DaYI7NW-RerAumFuimCOciFnZ_C6JKLt6aZN567cdFx3NHZObgm7vqzigVQ1yWC_hfvTRBXp35fgZGpv-hrltd1rqGOydXJ/s1600/pmcpedalpartners2013.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0V7zqp1gI8dVhllGyEBM5nUlP0cQGgqfj_p24oShB6Agi-DaYI7NW-RerAumFuimCOciFnZ_C6JKLt6aZN567cdFx3NHZObgm7vqzigVQ1yWC_hfvTRBXp35fgZGpv-hrltd1rqGOydXJ/s400/pmcpedalpartners2013.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.pmc.org/community/gallery/1125?keywords=&f[0]=field_photo_gallery%3A1125">Photo Source</a></td></tr>
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<b>Wellesley to Bourne</b><br />
To be honest, I was so overwhelmed with the event, that I almost want to say the terrain was unremarkable. There were a few short climbs but nothing too intense. I had some cheerleaders at several water stops that gave me something to look forward to and helped me appreciate the extent of what we were doing this weekend.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVoWSca_UU-Rxh3GrJx1wDcEC3Bk89KEHREWpqt1qVFDSj19bWcJd7eTT5aBz3yEKchoARqWGWaHgU20uI9gApAgFg1lwQDcPThd_sXIoFxj6BFG1LR2sNTDRPc-GK-hwaQGY1i9VxObBW/s1600/IMG_20130803_110244_972.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVoWSca_UU-Rxh3GrJx1wDcEC3Bk89KEHREWpqt1qVFDSj19bWcJd7eTT5aBz3yEKchoARqWGWaHgU20uI9gApAgFg1lwQDcPThd_sXIoFxj6BFG1LR2sNTDRPc-GK-hwaQGY1i9VxObBW/s400/IMG_20130803_110244_972.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the gang at DR-lunch stop</td></tr>
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<br />
You meet some amazing people doing an event like the PMC. I was lucky enough to cover many miles of training and the PMC with a special group of 'turkeys'. Their company helped the miles fly by, and they made sure Sunday was extra special for me by serenading me with a few renditions of Happy Birthday! I did find myself on open road sometimes, and my thoughts immediately went to everyone I was riding for.<br />
<br />
My mom.<br />
Grandpa.<br />
Aunt Kathi and Aunt Carla.<br />
Meghan's mom.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCFam05kporY77Nxvkpprund_vc-Ua3EjaHvvjKdgx4A44NoGiF5wo9jlDDlsZuMdexyEZf_7YLlKrjIUp2nBRFIzb81my3ikKxUYBB3WxDJDkTe0hDdMLFMCuWm8iDnNSAZyjukpA7P9r/s1600/945653_10200930144126681_2088350798_n.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCFam05kporY77Nxvkpprund_vc-Ua3EjaHvvjKdgx4A44NoGiF5wo9jlDDlsZuMdexyEZf_7YLlKrjIUp2nBRFIzb81my3ikKxUYBB3WxDJDkTe0hDdMLFMCuWm8iDnNSAZyjukpA7P9r/s200/945653_10200930144126681_2088350798_n.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mom & I</td></tr>
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Joanne's dad.<br />
Uncle Ted.<br />
Louis.<br />
Jack and Kay.<br />
Barb.<br />
David.<br />
Bob and David.<br />
Aunt Ange and Tony.<br />
Karen.<br />
Laura's dad.<br />
Laurette.<br />
Aunt Rose.<br />
Ciocio Reggie.<br />
Ciocio Mary.<br />
John.<br />
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<tr><td class="tr-caption" style="text-align: center;">Sunrise in Bourne (Day 2)</td></tr>
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<br />
<b>Bourne to Provincetown</b><br />
As we left Bourne Sunday morning, we were treated to a beautiful sunrise. So gorgeous I had to stop for a picture! The first part of the ride starts with some rollers. Having friends waiting for me in Brewster helped get me through that first climb in Sandwich. It gets easier for a stretch after that, with descents to match any ascents. I found that pacelines were much more prevalent on day 2, and got more comfortable in them as the day went on. At one point down Route 6 I was even leading a paceline! Not sure how that happened, but I couldn't help but think I wanted to take a picture behind me :)<br />
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<tr><td class="tr-caption" style="text-align: center;">Check-ins along the way</td></tr>
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As you get closer to the finish, you hit some more climbs in Truro that start to hurt. My shoulder/neck started to give me some trouble here, but luckily enough the Welfleet water stop had a massage tent that helped ease some of my pain. Nearing Provincetown, you have a chance to go to the "easy" way or the "fun" way to the finish line. I chose to ride the dunes- the "fun" way, which included a few more hills and some great views. Before I knew it I was rolling into the finish. <br />
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<tr><td class="tr-caption" style="text-align: center;">Finished!</td></tr>
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<br />
<b>My Stats</b><br />
Miles Ridden: 163ish<br />
Pace: 17ish mph<br />
<br />
<b>PMC Stats</b><br />
Total registered riders: 5,534<br />
33% Female<br />
20% First-year riders<br />
Average Age: 45<br />
Participating states: 38<br />
Participating countries: 7<br />
Volunteers: 3,000+<br />
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<br />
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<b><i>I can't think of a better way to celebrate my birthday!</i></b><br />
<b><i><br /></i></b>
<b><i>A huge THANK YOU to everyone who has supported my ride, I could not have done it without you. I have raised $5010 to date. There's still time to contribute- <a href="http://www2.pmc.org/profile/SG0217">click here</a>, every dollar counts.</i></b>Anonymoushttp://www.blogger.com/profile/13898098819208716948noreply@blogger.com8tag:blogger.com,1999:blog-8464757906226562329.post-33102446736752554402013-07-25T12:51:00.000-04:002013-07-29T14:19:16.934-04:00StuffedThis month, the Creative Cooking Crew's challenge was to "Stuff it."<br />
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With the end of the month looming (where did the summer go?), I whipped up a "stuff it"-inspired meal: burrata-stuffed watermelon with a cucumber-mint salad as well as lamb burgers stuffed with goat cheese and sour cherry jam!<br />
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The creamy and salty burrata was a delicious counterpart to the crisp, sweet watermelon. Cucumbers provided a nice little crunch, and the mint and serrano peppers rounded out the flavors. The meal continued with a play on flavors and textures. The juicy spiced lamb burgers paired well with the creamy goat cheese and sweet and tangy sour cherry jam.<br />
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Burrata-Stuffed Watermelon with Cucumber-Mint Salad<br />
Recipe by Shannon<br />
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Stuffing the watermelon made for a fun presentation, but next time I'd just slice the watermelon and add burrata on top, followed by the cucumber salad! Also- I debated making the cucumber salad with basil and adding some balsamic vinegar, think this would be another good option.<br />
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1 watermelon<br />
1 ball of burrata<br />
1 small cucumber, diced<br />
1 serrano, finely diced<br />
1-2 sprigs of mint, leaves removed<br />
extra virgin olive oil<br />
kosher salt<br />
freshly ground black pepper<br />
<br />
Cut off the watermelon rind to form a rectangular shape larger than the ball of burrata. Slice diagonally down the center of the rectangle to form two halves. Cut out a hole on the inside of each half that will fit the burrata. Place the burrata inside the watermelon halves to re-form the rectangle. Mine stayed together pretty well, but you could always use a toothpick or two to hold it into place.<br />
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To prepare the salad, add the cucumber, serrano and chopped mint to a small bowl. Add a bit of olive oil, then season to taste with salt and pepper. Add salad to a large plate and place the burrata-stuffed watermelon on top. Slice and serve.<br />
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Lamb Burgers Stuffed with Goat Cheese & Sour Cherry Jam<br />
Recipe by Shannon<br />
Yield: 3 burgers<br />
<br />
These could also be prepared un-stuffed, as burgers with a goat cheese spread topped with sour cherry jam/compote.<br />
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1lb ground lamb (or grass-fed beef)<br />
2-3t <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeyslamb.html">Penzey's lamb seasoning</a><br />
1-2oz goat cheese<br />
2-3t sour cherry jam (recipe to come)<br />
for assembly: burger buns, lettuce (I used swiss chard), or greek yogurt<br />
<br />
Add the meat to a bowl and season with lamb seasoning, salt and pepper. Mix lightly, then divide into 6 equal portions. Form into small patties, then top three of them with a chunk of goat cheese and bit of jam. Top with the remaining three patties and purse together.<br />
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On a hot grill, cook the burgers for 3-4min/side on high heat. I served these on small brioche buns with some swiss chard- but feel free to dress up as you see fit!<br />
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<i style="font-weight: bold;">What's your favorite thing to stuff?? </i>As always, thanks to <a href="http://foodalogue.com/">Joan</a> and <a href="http://www.lazarocooks.com/">Laz</a> for hosting! Be sure to check out the <a href="http://foodalogue.com/2013/07/the-stuff-it-round-up-from-the-creative-cooking-crew.html">recap</a> with many delicious stuffed dishes!Anonymoushttp://www.blogger.com/profile/13898098819208716948noreply@blogger.com20tag:blogger.com,1999:blog-8464757906226562329.post-19180241058553388962013-07-22T15:54:00.005-04:002013-07-22T15:54:55.929-04:00Broccoli Arugula PestoYou know when you are at the grocery store and you buy lots of food with grand plans to cook it all? And then one thing leads to another and you wind up not having time to cook it all before it goes bad?<br />
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Yeah, it happens.<br />
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Luckily so did this pesto. An abundance of arugula got whipped up into this delicious pesto- which extended its life a bit and allowed me to use it as the base for a few more meals! This is a trick I'll have to remember :)<br />
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Some of this pesto was used as a sauce for some homemade whole wheat pizza dough, and got topped with grilled veggies and fresh mozzerella. The rest got turned into the pasta dish below- both were fantastic! Check out <a href="http://noshon.it/recipes/broccoli-arugula-pesto-vegan-gluten-free/?utm_source=NoshOn.It">Nosh On.It</a> for other clever ways to use this pesto!<br />
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<b>Broccoli Arugula Pesto</b><br />
inspired by <a href="http://www.mydarlinglemonthyme.com/2012/08/broccoli-rocket-pesto-recipe-vegan.html">My Darling Lemon Thyme</a><br />
yield ~4c<br />
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Feel free to scale back, or adjust the ingredients based on what you have on hand.<br />
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3 heads broccoli, cut into florets<br />
6T cooking water<br />
3-4c arugula (I bet other greens would work well here too)<br />
2 small cloves of garlic<br />
1/4c shredded cheese (could try nutritional yeast if you want to keep it vegan)<br />
1/2c pumpkin seeds (or other nut)<br />
~1/4c extra virgin olive oil<br />
salt<br />
freshly ground black pepper<br />
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Bring a large pot of water to a boil over medium-high heat. Add a sprinkle of kosher salt and add broccoli. Cook broccoli florets for 3-4 min. Reserve ~1/2c cooking water and then plunge broccoli florets into a bowl of ice cold water. Drain the broccoli and add to a blender or food processor.<br />
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Add cooking water, arugula, garlic, cheese and pumpkin seeds. Blend, while drizzling in olive oil until you reach your desired consistency (I used about 1/4c). Store in the refrigerator for a few days or freeze.<br />
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<b>Broccoli Arugula Pesto Noodles with Shrimp and Goat Cheese</b><br />
recipe by Shannon<br />
Serves 4<br />
<br />
1 pkg soba noodles (mine was 8.8oz)<br />
1-1 1/2c broccoli arugula pesto<br />
4oz goat cheese<br />
1 pint grape tomatoes, halved<br />
1lb uncooked frozen shrimp<br />
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Bring a large pot of water to a boil. Salt the water, then add the soba noodles. Cook pasta until al dente, adding in the frozen shrimp for the last 3 minutes of the cooking time. My total cooking time was ~8min. Reserve a bit of cooking water before you drain the pasta and shrimp.<br />
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[Whether or not you separate the shrimp from the pasta is completely up to you. I did for picture and portioning purposes, but there's really no need.]<br />
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Add pasta back to the pot and add pesto and a few tablespoons of cooking water. Mix until noodles are well coated, adding more cooking water if it looks dry. Top noodles with goat cheese, tomatoes and shrimp.<br />
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<b><i>Do you have a go-to use for food that's on it's last legs?</i></b>Anonymoushttp://www.blogger.com/profile/13898098819208716948noreply@blogger.com7tag:blogger.com,1999:blog-8464757906226562329.post-14855173344566242222013-07-02T21:27:00.001-04:002013-07-03T09:32:10.978-04:00Red Velvet CupcakesI can't believe it's already been a month since I got to watch some pretty special people get married! I think it's about time that I shared their second cupcake flavor-- <span style="color: red;">Red velvet</span>! [the <span style="color: red;">red cake</span> + white frosting + <span style="color: blue;">blue wrappers</span>... totally acceptable for 4th of July celebrations ;)]<br />
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Now, I didn't grow up eating red velvet cake, so I didn't have a go-to recipe nor a good idea of what it <i>should </i>taste like. Everyone seems to have their version of (aka the best) red velvet cake, so I had to test <strike>a few</strike> six out. All cupcakes were topped with the same frosting in different designs and handed out to several taste-testers. Man, was this tough!! Luckily the bride and groom both agreed on their favorite- so we had a winning recipe.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz6PfRnG45Os-v8KCa4UJ9Yp_O9Xma-pma5DkE9bBerReAzM0-5m840e0Q4eUfpMQ4IvKLWz0lFHHlhTO5j6EvV3L6HPLQFjoXvyK0ZH2_atumVeZxee0BGJ855Z1vJ2HAmSja5cawCTRk/s790/DSC_2490.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz6PfRnG45Os-v8KCa4UJ9Yp_O9Xma-pma5DkE9bBerReAzM0-5m840e0Q4eUfpMQ4IvKLWz0lFHHlhTO5j6EvV3L6HPLQFjoXvyK0ZH2_atumVeZxee0BGJ855Z1vJ2HAmSja5cawCTRk/s400/DSC_2490.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">from L: <a href="http://joythebaker.com/2009/09/my-favorite-red-velvet-cupcakes/">Joy the Baker/Hummingbird Bakery</a>, Cook's Country (recipe <a href="http://www.crumblycookie.net/2009/02/12/red-velvet-cake-comparison/">here</a>), <a href="http://www.foodnetwork.com/throwdown-with-bobby-flay/brown-bag-apple-pie/index.html">Throwdown</a>, <br />
<a href="http://smittenkitchen.com/blog/2007/09/red-velvet-cake/">Smitten Kitchen</a>, Cake Maven Raven (recipe <a href="http://kelseysappleaday.blogspot.com/2008/12/red-velvet-cake-with-cream-cheese.html">here</a>), <a href="http://pinchmysalt.com/red-velvet-cupcakes-with-cream-cheese-frosting-recipe/">Pinch My Salt</a></td></tr>
</tbody></table>
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The true scientist I am, I had one more experiment to run. The hypothesis: I can use a natural food coloring found in beets to achieve the traditional red velvet color. I'll spare you the photos and explanations (it involves chemistry), but I tried two different methods and the results were clear: no. Before I knew it, it was time to start baking. Ugly brown cupcakes were not going to do it, so red food coloring it was.<br />
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With <a href="http://tri2cook.blogspot.com/2011/06/project-wedding-cake-i.html">Rebecca's</a> help, things went pretty smoothly and everything turned out well- I even had 5 minutes to get dressed before the ceremony started! Ok, so I cut it a little close. It was all worth it- these red velvet cupcakes were quite a hit :) <br />
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<b>Red Velvet Cake/Cupcakes</b><br />
adapted from <a href="http://www.saveur.com/article/Recipes/Red-Velvet-Cake">Cake Man Raven bakery</a><br />
yield: 1 8" 3-layer cake or 24 cupcakes<br />
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2 1/2c cake flour (<a href="http://food52.com/blog/5444-how-to-measure-flour">how to measure flour</a>)<br />
1 1/2c evaporated cane juice or granulated sugar<br />
1t baking soda<br />
1T natural cocoa powder (I used <a href="http://www.hersheys.com/pure-products/details.aspx?id=4809&name=HERSHEYS+Cocoa+Natural+Unsweetened">Hershey's</a>, <i>do not</i> use dutch-process)<br />
1t sea salt<br />
2 eggs<br />
1 1/4c vegetable oil<br />
1c buttermilk<br />
1oz red food coloring<br />
1t vanilla extract<br />
1t white distilled vinegar<br />
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Preheat oven to 350deg. Spray 3 8" cake pans with nonstick baking spray or line 2 cupcake tins with wrappers.<br />
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Add sugar and salt to a medium bowl. Sift flour, baking soda and cocoa powder into the bowl. Whisk dry ingredients together.<br />
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In the bowl of a stand mixer, beat remaining (wet) ingredients with the paddle attachment until well combined. Add the dry ingredients and beat until smooth, ~2min.<br />
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Divide batter evenly between cake pans or use a large cookie scoop to evenly distribute between cupcakes. Bake until a toothpick inserted in the center comes clean, 15-18min for the cupcakes or 25-30min for the cake. Let cool 5 min, then remove cupcakes from the pans onto a cooling rack. For the cake, invert onto a plate and then invert back onto the cooling rack. Let cool completely before frosting.<br />
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<b>Cinnamon Cream Cheese Buttercream</b><br />
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1 1/2 sticks (12oz) butter, RT<br />
1 1/2 pkgs (12oz) cream cheese, RT<br />
1 1/2t vanilla extract<br />
1.5lbs powdered/confectioners sugar<br />
2 1/4t cinnamon<br />
<br />
Whisk together powdered sugar and cinnamon.<br />
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In the bowl of a stand mixer, cream together butter and cream cheese until light and fluffy. Add vanilla and blend until combined. Add the powdered sugar and beat until smooth (start off slow to avoid getting sugar all over the kitchen, then speed up to incorporate well).<br />
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Can be made ahead and refrigerated, just bring to RT before using.<br />
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<b><i>Which would win you over- red velvet or <a href="http://www.tri2cook.blogspot.com/2013/06/strawberry-shortcake-cupcakes.html">strawberry shortcake</a> cupcakes?? I had to try both...</i></b>Anonymoushttp://www.blogger.com/profile/13898098819208716948noreply@blogger.com8tag:blogger.com,1999:blog-8464757906226562329.post-38901190732380057182013-06-25T23:46:00.001-04:002013-06-25T23:47:19.512-04:00Think Pink!This month's challenge for the Creative Cooking Crew was to create a dish with just one color. It sounded easy at first... so many foods, so many colors! Days went by when all I could do was group foods by color, a cohesive dish remained elusive.<br />
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Finally inspiration hit as I stood in a field of strawberries. Most were ear-marked for jam, but I managed to save a few to make this <b><span style="color: #ea9999;">PINK</span></b> dish! I started with a brown sugar-rubbed steak, cooked medium-rare to retain its pink center. As a play on the mashed potatoes and blue cheese that normally accompany a steak, I used a cauliflower-goat cheese mash that was tinted with a little bit of chopped roasted beets. The dish was topped off with a salsa made from freshly picked strawberries and mint, and made for a pretty great meal! Especially when paired with a <a href="http://putneywine.com/wines/blueberry_blush.asp">Blueberry wine</a> ;)<br />
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<b>Brown Sugar Rub</b><br />
slightly adapted from <a href="http://food52.com/recipes/13338-strawberry-balsamic-flank-steak">food52</a><br />
enough for 3/4lb steak<br />
<br />
1 1/2T dark brown sugar<br />
1/8t kosher salt<br />
1/8t ground cinnamon<br />
1/4t garlic powder<br />
1/16-1/8t chili powder<br />
1/16t ground dry mustard<br />
1/16t smoked paprika<br />
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Combine in a small bowl and stir until well combined. Use this to rub into both sides of your steak.<br />
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<b>Strawberry Mint Salsa</b><br />
slightly adapted from <a href="http://www.wearenotmartha.com/2011/09/flank-steak-tacos-with-strawberry-mint-salsa/">We Are Not Martha</a><br />
yield ~1c<br />
<br />
1c chopped fresh strawberries<br />
1/4c chopped scallions/spring onions<br />
2T chopped mint<br />
dash of salt and freshly ground black pepper<br />
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Add ingredients to a small bowl and stir well to combine. Set aside until ready to serve.<br />
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<b>Cauliflower Mash</b><br />
<br />
1 head of cauliflower, cut into florets<br />
1/2T butter<br />
2oz goat cheese<br />
1T chopped roasted beets (optional)<br />
sea salt and freshly ground pepper, to taste<br />
<br />
Steam cauliflower until fork tender.<br />
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Transfer cooked florets to a large bowl (could also use a food processor) and add butter, goat cheese and beets. Mash well, taste and season with salt and pepper.<br />
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Thanks again to <a href="http://www.lazarocooks.com/">Laz</a> and <a href="http://foodalogue.com/">Joan</a> for hosting, be sure to check out more monochromatic inspiration <a href="http://www.lazarocooks.com/">here</a> on Friday!Anonymoushttp://www.blogger.com/profile/13898098819208716948noreply@blogger.com20tag:blogger.com,1999:blog-8464757906226562329.post-40354211717885812013-06-17T22:01:00.000-04:002013-06-24T22:01:26.788-04:00Strawberry Shortcake Cupcakes<i>Thank you to everyone who supported Bloggers Bake for the PMC- bidding, tweeting, or otherwise spreading the word! We raised over $550 for Pediatric Oncology at Dana Farber Cancer Institute. </i><br />
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June is pretty synonymous with strawberries (at least in my book). When it came time to brainstorm flavors for a wedding I agreed to bake cake/cupcakes for, Strawberry Shortcake seemed like a no-brainer. But in cupcake form?<br />
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Yes!! The shortcakes came in the form of a vanilla bean biscuit, baked in a cupcake liner. Fresh strawberries, bound with a little cornstarch-strawberry jell were the filling of the cupcakes. And then the "frosting."<br />
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Oh, the frosting. If you <a href="https://www.facebook.com/Tri2Cook">follow me on Facebook</a>, you know this was a challenge. I had my mind set on a white chocolate whipped cream- I had <a href="http://tri2cook.blogspot.com/2013/03/key-lime-pie.html">made it once</a> and fell in love. I kept trying to make a 'stabilized' version (with gelatin) only to have batch after batch fail. I finally realized that I was whipping the heavy cream too long, waiting for the consistency of whipped egg whites. This over-whipping caused the whipped cream to break down, resulting in a tasty mess. <i>Learn from my mistakes and don't do this!</i><br />
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When it came time to baking day (B day?), I still wasn't sure what I was going to use as a frosting. A few 90degree days threw a wrinkle in my plans, but when I heard the venue was inside and air conditioned, I crossed my fingers and forged ahead- these cupcakes would be topped with white chocolate whipped cream!!<br />
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Success. I used <a href="http://www.pamperedchef.com/ordering/prod_details.tpc?prodId=4075&catId=122&parentCatId=122&outletSubCat=">this</a> to decorate instead of a pastry bag, fearing that the warmth from my hand would be too much for the whipped cream. Thanks to <a href="http://tri2cook.blogspot.com/2011/06/project-wedding-cake-i.html">Rebecca</a> for this gadget, as well as her help with the baking. We make a pretty stellar team if I do say so myself ;)<br />
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<b>Strawberry Shortcake Cupcakes</b><br />
adapted from <a href="http://www.howsweeteats.com/2012/07/boozy-red-white-blueberry-shortcake-sliders-with-mascarpone-whipped-cream/">How Sweet It Is</a><br />
yield ~16<br />
<br />
3c all-purpose flour (<a href="http://food52.com/blog/5444-how-to-measure-flour">how to measure flour</a>)<br />
1/4 evaporated cane juice or granulated sugar<br />
4t baking powder<br />
1t baking soda<br />
1/2t salt<br />
1 1/2 sticks cold butter<br />
1 large egg<br />
1c milk<br />
1 1/2T <a href="http://www.nielsenmassey.com/culinary/products-pure-vanilla-bean-paste.php">vanilla bean paste</a><br />
Stawberry Filling, see below<br />
<a href="http://www.annies-eats.com/2009/04/28/white-chocolate-mocha-cupcakes/">White Chocolate Whipped Cream</a><br />
<br />
Preheat oven to 425deg. Prepare 2 cupcake pans with 16 liners.<br />
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Cut butter into ~1/2" chunks and place on a plate back in the fridge (or freezer if you're trying to do this on a 90deg day).<br />
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In a large bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and salt) and whisk well to combine. Add butter to the dry ingredients and mix with a pastry blender or your hands until you've got coarse pebbles. If it's hot- I'd recommend minimizing heat from your hands and use a pastry blender. If the butter has gotten too warm through mixing, place the bowl in the fridge or freezer for a few minutes before adding the wet ingredients.<br />
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In a large measuring cup or bowl, combine milk, egg and vanilla paste. Mix well, ensuring that the vanilla paste is evenly distributed. Pour wet ingredients into the flour/butter mixture and stir until just combined, the batter should look a little wet (try to avoid over-mixing).<br />
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Using a large cookie scoop, divide batter among cupcake liners. Bake for 8-12min, until golden brown. Let cool completely on a rack.<br />
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Once cool, use a <a href="http://www.williams-sonoma.com/products/2902518/?catalogId=18&bnrid=3120901&cm_ven=Google_PLA&cm_cat=Bakeware&cm_pla=Baking_&_Pastry_Tools&cm_ite=Cupcake_Corer_%7C_Williams-Sonoma&srccode=cii_17588969&cpncode=32-241053026-2">cupcake corer</a> or a knife to cut a whole in the center of the cupcake. Fill with strawberry filling (easy to do using a pastry bag or ziploc with the end snipped off) and frost with white chocolate whipped cream.<br />
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<b>Strawberry Filling</b><br />
adapted from <a href="http://bakingbites.com/2009/06/fresh-strawberry-pie/">Baking Bites</a> & <a href="http://www.kathycancook.com/2010/08/fresh-blueberry-pie/">Kathy Can Cook</a><br />
Yield: enough for ~24 cupcakes<br />
<br />
1lb fresh strawberries<br />
4-6T evaporated cane juice or granulated sugar (depending on how sweet your berries are)<br />
1T cornstarch<br />
2 1/2T water<br />
pinch salt<br />
1/2t vanilla extract<br />
1t fresh lemon juice<br />
<br />
Wash and dry the strawberries, then remove the hulls. Cut berries into a small dice and place in a medium bowl.<br />
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In a small pot, place 1/2c of the diced berries along with the sugar, cornstarch, water and salt. Mash the strawberries with a potato masher or fork. Cook over medium heat, stirring occasionally, until the mixture comes to a boil. Boil for 1min, then remove from heat. Add vanilla and lemon juice and whisk well. Fold the cooked berries into the remaining fresh berries. Refrigerate for a few hours or overnight before using to fill cupcakes.<br />
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<i><b>Celebrate the first day of summer with some strawberry shortcake cupcakes-- you won't be sorry!! Tune in next week to see what other flavor we baked up :)</b></i>Anonymoushttp://www.blogger.com/profile/13898098819208716948noreply@blogger.com12tag:blogger.com,1999:blog-8464757906226562329.post-15009945304106328082013-06-10T01:00:00.000-04:002013-06-10T21:47:53.168-04:00Virtual Bake SaleThis year, instead of pursuing my own triathlon goals, I decided to tackle a different sort of challenge. In less than two months, I will be riding from Wellesley to Provincetown (163 miles) as part of the Pan-Mass Challenge (or PMC).<br />
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The PMC is a bike-a-thon started in 1980 that has donated over $375 million to the Dana Farber Cancer Institute. I am riding for my mom, a breast cancer survivor, and my grandpa who has fought off colon, bladder and skin cancers. I am riding for my uncle who struggles with Non-Hodgkins Lymphoma. It's about my aunts who have fought breast cancer. It's about my friend's mom who suddenly passed away from ovarian cancer. And it's about another friend's dad who lost his battle with metastatic liver cancer last year.<br />
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The list of family and friends who have been diagnosed with cancer unfortunately goes on. However challenging this ride may be for me, it's all about riding for those who cannot, for those who are fighting cancer and those supporting them.<br />
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To help me meet my fundraising minimum, I am hosting a <a href="http://bloggersbakeforpmc.blogspot.com/2013/06/bidding-is-now-open.html">virtual bake sale</a> today through Wednesday June 12. Please consider supporting my PMC ride by <a href="http://www2.pmc.org/profile/SG0217">making an online donation</a> or <a href="http://bloggersbakeforpmc.blogspot.com/2013/06/bidding-is-now-open.html">bidding on a baked good</a>. It would also be amazing if you could <i>spread the word</i> about the bake sale- its success depends on plenty of buyers!<br />
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The baked goods up for auction look delicious and include some gluten-free and dairy-free treats, even sugar-free ones that would be perfect to fuel training rides. There is also some of my award-winning tomato jam up for grabs, as well as a copy of the Smitten Kitchen cookbook. So go on over and <a href="http://bloggersbakeforpmc.blogspot.com/2013/06/bidding-is-now-open.html">check it out</a>.<br />
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Thank you so much for your support!!<br />
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<br />Anonymoushttp://www.blogger.com/profile/13898098819208716948noreply@blogger.com4tag:blogger.com,1999:blog-8464757906226562329.post-5263939207971406612013-06-05T22:52:00.002-04:002013-06-05T22:53:21.423-04:00Avocado Lime SoupHappy <a href="http://www.runningday.org/">National Running Day</a>! The weather made for a pretty awesome run home after work, I hope you got out to celebrate too :)<br />
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<br />
I thought I'd share a soup that was inspired by a dinner at <a href="http://www.elephantwalk.com/">The Elephant Walk</a> a year ago (yes, it has been sitting in my drafts folder for that long). As I am not a fan of gazpacho, this is exactly the kind of light and refreshing soup that I'll crave when the temperatures start to rise.<br />
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Avocado Lime Soup<br />
Recipe by Shannon<br />
Serves 2<br />
<br />
1 1/2c veggie broth<br />
1/2c water<br />
1/4-1/2c lime juice<br />
dash cumin<br />
salt and freshly ground pepper<br />
1T agave nectar<br />
1 avocado, diced<br />
1/2c grape tomatoes, halved<br />
2T-1/4c chopped white onion<br />
chopped parsley or cilantro, to garnish (optional)<br />
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In a large container or blender, add broth, water, 1/4c lime juice, cumin, agave nectar, a dash of salt and some freshly ground pepper. Combine well, taste, and adjust seasonings-- based on your preferences, you might want up to 1/4c more lime juice, a little more agave, or perhaps some salt if your broth isn't very salty. Chill for a few hours.<br />
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Divide the avocado, tomatoes and onion into two bowls, then top with chilled broth. Garnish with herbs, if desired, and enjoy!<br />
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<i><b>If you're reading this, I could use your help! I'm riding in the Pan Mass Challenge this year <a href="http://bloggersbakeforpmc.blogspot.com/p/aboutwhy-i-ride.html">for my mom</a> and other family members and friends who have had cancer. To help raise money for pediatric oncology research, I'm organizing a <a href="http://bloggersbakeforpmc.blogspot.com/">virtual bake sale</a> June 10-12. If you would like to donate a baked good, <a href="http://bloggersbakeforpmc.blogspot.com/p/faq.html">please check it out</a> and spread the word- I won't be able to do it without you!!</b></i>Anonymoushttp://www.blogger.com/profile/13898098819208716948noreply@blogger.com10tag:blogger.com,1999:blog-8464757906226562329.post-86994341367727387482013-05-29T15:14:00.004-04:002013-05-29T15:16:04.999-04:00Key Lime TartNothing says summer like 90 degree days in the forecast! But wait- wasn't it barely hitting 50 last weekend? I'm so confused...<br />
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To spare any confusion, I made you this tart to get you in a summer frame of mind. Light and ever-so-sweet, this was perfect topped with the strawberries starting to hit the market here. I imagine it would also be stellar topped with fresh raspberries too! Come to think of it, meyer lemon curd would also work fantastically well in the filling!<br />
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Key Lime Tart<br />
crust adapted from <a href="http://www.lottieanddoof.com/2009/09/raspberry-tart-with-coconut-crust/">Lottie & Doof</a><br />
serves 8-10<br />
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For the crust:<br />
1/2c finely shredded unsweetened coconut<br />
1 stick butter<br />
1/4c evaporated cane juice (or granulated sugar)<br />
3/4t vanilla<br />
1/4t salt<br />
1c whole wheat pastry flour (or whatever you have on hand)<br />
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For the filling:<br />
1/2c whipping cream<br />
1/2t vanilla<br />
1/2c <a href="http://tri2cook.blogspot.com/2013/04/key-lime-curd.html">key lime curd</a> (or <a href="http://tri2cook.blogspot.com/2011/02/meyer-lemon-curd.html">meyer lemon curd</a>)<br />
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For garnish:<br />
fresh raspberries or strawberries<br />
lime zest<br />
<a href="http://tri2cook.blogspot.com/2013/03/key-lime-pie.html">white chocolate whipped cream</a><br />
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Preheat overn to 350deg.<br />
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Spread coconut on a small sheet pan and toast in the oven for ~5min, until golden.<br />
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Melt butter in a medium saucepan over medium-low heat. Remove from heat and let cool a bit. While still warm, add sugar, vanilla, salt, flour and toasted coconut. Stir together to form a dough, and then press into a 9" tart pan. Bake for 15-20min, until browned.<br />
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For the filling, whip the cream until stiff peaks start to form. Add vanilla and mix and low speed until incorporated. Fold in lime curd. Transfer to the tart shell and chill a few hours or overnight.<br />
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To finish, top with sliced strawberries or whole fresh raspberries. Lime zest and white chocolate whipped cream can also be added if you're feeling fancy!<br />
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<i>If you're reading this, I could use your help! I'm riding in the Pan Mass Challenge this year <a href="http://bloggersbakeforpmc.blogspot.com/p/aboutwhy-i-ride.html">for my mom</a> and other family members and friends who have had cancer. To help raise money for pediatric oncology research, I'm organizing a <a href="http://bloggersbakeforpmc.blogspot.com/">virtual bake sale</a> June 10-12. If you would like to donate a baked good, <a href="http://bloggersbakeforpmc.blogspot.com/p/faq.html">please check it out</a> and spread the word- I won't be able to do it without you!!</i>Anonymoushttp://www.blogger.com/profile/13898098819208716948noreply@blogger.com12tag:blogger.com,1999:blog-8464757906226562329.post-7335015610746215722013-05-22T22:22:00.001-04:002013-05-22T22:22:19.893-04:00Mashed Potato PizzaSometimes you have to taste something to believe it's a good thing.<br />
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Before I tried it, I kind of thought putting mashed potatoes on pizza was a bit of carb overkill. But after tasting it while on a trip to New Haven, CT, I realized I might have to reconsider. Sure, it's got some carbs. But boy was it delicious!<br />
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The version I recreated at home has a thin, whole wheat crust, crispy turkey bacon, and just a little cheese to round things out. Perfect when served alongside a nice green salad :) It's all about balance!<br />
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<b>Mashed Potato Pizza</b><br />
inspired by <a href="http://www.barnightclub.com/">BAR</a><br />
yield: 2 thin crust pizzas<br />
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pizza dough (for a quick, no-rise dough I used <a href="http://mybizzykitchen.com/category/pizza-2/no-rise-food-processor-pizza-dough/">this recipe</a>)<br />
extra virgin olive oil<br />
roasted garlic mashed potatoes, see below<br />
1 pkg (8oz) Applegate Farms turkey bacon, cooked until crispy and chopped into pieces<br />
4oz cheese (I used a mix of sharp cheddar and toscano)<br />
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Preheat oven to 450. If you're using a pizza stone, put it in the oven to heat up as well.<br />
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If you've made the mashed potatoes ahead of time (suggested), heat them up until warmed through. Have the remaining ingredients ready to go. Roll out half of the dough.<br />
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Once the pizza stone and oven are preheated, remove stone and add rolled out dough. Working quickly, brush with olive oil and top with a thin layer of roasted garlic mashed potatoes. Add ~1/2 the crispy bacon and cheese, then bake for 12-15 min, until cheese is bubbly and starting to brown.<br />
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Repeat with remaining dough. Slice and serve!<br /><br />
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<b>Roasted Garlic Mashed Potatoes</b><br />
Yield: enough for 3 pizzas, or 3-4c<br />
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1lb 12oz yukon gold potatoes<br />
1 small head of roasted garlic<br />
2T butter<br />
1oz cream cheese<br />
buttermilk<br />
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Dice potatoes evenly and put into a large pot. Cover with cold water and bring to a boil over high heat. Cook until potatoes are pierced easily with a fork (time will depend on the size of your dice). Drain and return to the pot. Add roasted garlic cloves, butter, cream cheese and mash well. Add buttermilk, a splash at a time, until you've reached your desired consistency- thin enough to be spreadable on a pizza, but still with some body.<br />
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<i>If you haven't already heard... I'm riding in the Pan Mass Challenge this year <a href="http://bloggersbakeforpmc.blogspot.com/p/aboutwhy-i-ride.html">for my mom</a> and other family members and friends who have had cancer. To help raise money for pediatric oncology research, I'm organizing a <a href="http://bloggersbakeforpmc.blogspot.com/">virtual bake sale</a> June 10-12. If you would like to donate a baked good, <a href="http://bloggersbakeforpmc.blogspot.com/p/faq.html">please check it out</a>- I won't be able to do it without your help!!</i>Anonymoushttp://www.blogger.com/profile/13898098819208716948noreply@blogger.com14tag:blogger.com,1999:blog-8464757906226562329.post-13886835571335093722013-05-10T11:52:00.002-04:002013-05-10T11:52:41.293-04:00Teff PorridgeAt some point in the not-so-recent past, I picked up some teff from some natural grocery store, thinking either of its <a href="http://whatscookingamerica.net/CharlotteBradley/Teff-Flour.htm">health benefits</a> or of the tasty <a href="http://en.wikipedia.org/wiki/Injera">injera</a> I had tried at <a href="http://www.addisredsea.com/">an Ethiopian restaurant</a>. After a failed attempt at injera, this tiny grain sat around in my cupboard for years (yes, years).<br />
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At last its time had come, and lucky for me this recipe turned out much better than the one I had tried for injera. I didn't expect a whole lot, but it was absolutely delicious and a great change from oats! Two batches and I am out of teff, but I'm guessing I won't be for long ;)<br />
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Teff Porridge<br />
adapted from <a href="http://www.seriouseats.com/recipes/2009/09/teff-ethiopian-gluten-free-grains-flour-porridge-recipe.html">Serious Eats</a><br />
Serves 2<br />
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3c water<br />
1/2t kosher salt<br />
1c whole grain teff<br />
1/2t ground cinnamon<br />
1/2t ground cardamom<br />
1T unsalted butter<br />
3T maple syrup<br />
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Bring water and salt to a boil over medium heat. Pour in the remaining ingredients and stir well (you'll feel the teff trying to stick to the bottom of the pan).<br />
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Turn down the heat to meidum low and let the porridge simmer until it has thickened, stirring occasionally, ~10min.<br />
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Cook until the porridge has thickened and teff is tender without being mushy. Remove from heat and top as desired.<br />
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<b><i>Have you ever cooked with teff or teff flour?</i></b>Anonymoushttp://www.blogger.com/profile/13898098819208716948noreply@blogger.com14tag:blogger.com,1999:blog-8464757906226562329.post-51822351739159823152013-04-30T14:10:00.000-04:002013-04-30T14:10:00.127-04:00Choc Almond TartletsLooking for a dessert to get you in the mood? Perhaps you just like almonds, avocado, chocolate, figs and honey? Either way this treat is for you!<br />
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Perhaps this would have better post for Valentine's day, but I'm a fan of celebrating in your own way and on your own time! Full of good-for-you ingredients that also happen to be touted as aphrodisiacs, I'd say these are healthy enough for any day :)<br />
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Chocolate Almond Tartlets (raw)<br />
Recipe by Shannon<br />
yield: 12<br />
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I made these using a mini cheesecake pan, however if you don't have one you can make them without. Simply divide the dough into twelve even balls, and then form a little pocket for the filling with your thumb.<br />
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<i>For the crust:</i><br />
1 1/2c raw almonds<br />
2/3c chopped, pitted medjool dates<br />
1/4t sea salt<br />
1t vanilla<br />
1T water<br />
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<i>For the filling:</i><br />
1 ripe avocado<br />
2oz dark chocolate, melted (the darker the better, 70-85%)<br />
1/4c almond butter<br />
2T honey<br />
pinch sea salt<br />
2t vanilla<br />
1/4t cinnamon<br />
2T water<br />
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<i>For assembly:</i><br />
figs, thinly sliced<br />
honey<br />
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To prepare the crust, add almonds to the bowl of a food processor. Process until the almonds are ground and crumbly, but not too far (we don't want almond butter!). Add in dates, salt, vanilla and water. Pulse until well combined. Divide evenly into the 12 openings of a cheesecake pan and press along bottoms and side of the pan to form a shell.<br />
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For the filling, add all ingredients to a blender or food processor and process until smooth. Fill date-nut shell with chocolate avocado pudding. Remove the tartlets from the pan by pushing on the removable bottom. Top the tartlets with a fig slice and a drizzle of honey. These keep well in the refrigerator for a few days.<br />
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<b><i>Have you tried chocolate avocado pudding or tried other creative ways to use it??</i></b>Anonymoushttp://www.blogger.com/profile/13898098819208716948noreply@blogger.com13tag:blogger.com,1999:blog-8464757906226562329.post-52349905831474073062013-04-26T09:13:00.002-04:002013-04-26T09:25:59.556-04:00BLT {Blueberries, Leeks & Toscano}<div>
This month the <a href="http://pinterest.com/joan_nova/creative-cooking-crew/">Creative Cooking Crew</a> is at it again, this time working their magic on the BLT sandwich! Our challenge: create a new sandwich around ingredients that start with the letters BLT but are not bacon, lettuce and tomato.</div>
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When I started brainstorming ideas, I used some <b>B</b>lueberry jam as my inspiration. Of course, this wasn't just any blueberry jam, but a savory version, complete <a href="http://www.ztastylife.com/2010/08/savory-blueberry-jam-with-balsamic-vinegar-and-rosemary.html">with balsamic vinegar and rosemary</a>. My sandwich quickly become a BLT grilled cheese...<br />
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B- blueberries (in the form of a savory <a href="http://www.ztastylife.com/2010/08/savory-blueberry-jam-with-balsamic-vinegar-and-rosemary.html">blueberry jam with balsamic vinegar and rosemary</a>)</div>
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L- leeks (sauteed in a little butter and lightly seasoned with salt and freshly ground pepper)</div>
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T- Tuscano (Tallegio or Triple Cream Brie were other top contenders)<br />
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The sweetness from the blueberry jam and sauteed <b>L</b>eeks were nicely balanced by some sharp notes from <b>T</b>uscano cheese. This was one delicious sandwich!</div>
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Thanks again to <a href="http://www.lazarocooks.com/">Laz</a> and <a href="http://foodalogue.com/">Joan</a> for hosting and be sure to check out the roundup on <a href="http://www.lazarocooks.com/">Lazaro Cooks</a> next week!</div>
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Anonymoushttp://www.blogger.com/profile/13898098819208716948noreply@blogger.com19tag:blogger.com,1999:blog-8464757906226562329.post-23697712319672536112013-04-23T04:00:00.000-04:002013-04-23T04:00:04.422-04:00Sweet Potato & Lentil Pot Pie<i>Just a quick thank you for your thoughts on <a href="http://tri2cook.blogspot.com/2013/04/bostonstrong.html">my post</a> about the events in Boston last week. Following Fridays turn of events I no longer feel scared, but still have a heavy heart. Bear with me as I try to get back into a blogging routine!</i><br />
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We may be well into spring, but this is a dish I'd eat anytime of year. A chipotle-spiced mixture of sweet potatoes and lentils hides under a nice flaky crust. If you need a little something to cool off from the spice, a cilantro-goat cheese dipping sauce works perfectly.<br />
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There's a little something else hiding in there- stout! I used a breakfast stout brewed with oats, coffee and chocolate to complement the smoky chipotle in the filling and it worked out quite well. Add in individual-sized portions, and this dinner was a winner all-around :)<br />
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Sweet Potato & Lentil Stout Pot Pie<br />
inspired by <a href="http://www.loveandoliveoil.com/2013/02/vegetarian-lentil-and-sweet-potato-empanadas.html">Lindsay</a><br />
Serves 4-6<br />
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<i>For the pot pie:</i><br />
2c low-sodium vegetable broth<br />
1/2c black beluga lentils<br />
3T unsalted butter, divided<br />
1 onion, chopped<br />
1 large sweet potato, 1/2" dice (4c)<br />
1 chipotle in adobo, chopped<br />
salt and black pepper, to taste<br />
1 1/2T whole wheat pastry flour (or whatever you have on hand)<br />
12oz stout (I used <a href="http://foundersbrewing.com/our-beer/breakfast-stout/?av-submitted=true">Founder's Breakfast Stout</a>)<br />
1/4c heavy cream (I used almond milk with a little arrowroot mixed in)<br />
1 sheet puff pastry, thawed in the fridge (1/2 package)<br />
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For the sauce:<br />
1/4c creme fraiche<br />
2oz goat cheese, crumbled<br />
juice of 1/2 lime<br />
2T almond milk (or whatever you have on hand)<br />
1/2c packed cilantro leaves<br />
salt and black pepper, to taste<br />
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Preheat oven to 375deg.<br />
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In a medium saucepan, add vegetable broth and bring to a simmer over medium heat. Stir in lentils and reduce heat to medium low. Cover and cook for 18-20min, until lentils are just al-dente. Remove from the heat.<br />
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While the lentils are cooking, melt 1T butter in a large skillet over medium heat. Add onion and cook until softened, ~4min. Add sweet potato and chipotle and stir, cooking for another 5min. Season with salt and pepper. Add lentils and their cooking liquid, stir and continue cooking until liquid is mostly evaporated and sweet potatoes are just tender, ~3-5min.<br />
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In the same pot used to cook the lentils, melt the remaining 2T butter over medium heat. Add flour and whisk until combined. Continue whisking as you add in the beer, 1/4c at a time. Finally, whisk in the heavy cream and remove from the heat.<br />
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Add the stout mixture to the sweet potatoes and lentils and mix well. Transfer the mixture to a baking dish. Top with puff pastry and gently fold along the edges of the baking dish. (Depending on the size of your baking dish, you may need to roll out and cut your puff pastry. I used two smaller baking dishes, each holding ~2 1/2c of the filling, and needed to roll out the pastry a little bit to make two squares large enough to cover the dishes.) Brush the tops with milk or an egg wash, if desired.<br />
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Bake for 35-40min, or until the puff pastry is golden brown. Remove from the oven and let cool at least 10min before serving.<br />
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For the sauce, add creme fraiche, goat cheese, milk, lime juice and cilantro to a blender or food processor and pulse until smooth and well combined. Season to taste with a pinch of salt and some freshly ground black pepper.<br />
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Serve pot pies with sauce on the side.<br />
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<b><i>Have you added any sort of spirit to your cooking or baking lately??</i></b>Anonymoushttp://www.blogger.com/profile/13898098819208716948noreply@blogger.com5tag:blogger.com,1999:blog-8464757906226562329.post-1882185988381719852013-04-17T16:47:00.000-04:002013-04-18T17:21:29.877-04:00#BostonStrongAt the report of acts of violence, I am immediately saddened. As a runner, and a Boston Marathon volunteer, Monday's attack felt personal.<br />
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The first year I moved to Boston I couldn't wait to go watch my first Boston Marathon. Marathon Monday lived up to the hype, <i>inspiration abounds</i>. I've cheered every year since, but in a volunteer jacket. The first year I was at the finish line. Yup, right there. The one you've seen in the videos.<br />
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This year I was working the 10k elite water stop, so I was in Framingham all morning and not at the finish line. If it wasn't for a need to go into work Monday afternoon, I surely would've continued cheering... from where?<br />
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I don't have many words, but as I stare at the footage of the bombings I can't help but see so many heroes. The first responders, volunteers, and even runners who rushed to those in need after the attack, they are all incredible. I think Marathon Monday just became even more inspirational.<br />
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My next run with be with a heavy heart, but will be for the victims and their families. My thoughts go out to everyone affected.<br />
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<br />Anonymoushttp://www.blogger.com/profile/13898098819208716948noreply@blogger.com5tag:blogger.com,1999:blog-8464757906226562329.post-53769373114654668592013-04-09T03:30:00.000-04:002013-04-09T14:05:51.804-04:00Raspberry Coconut MacaronsThese have flaws. But I think that makes me love them even more.<br />
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With <a href="http://tri2cook.blogspot.com/2013/04/key-lime-curd.html">lime curd</a> burning a hole in my <strike>pocket </strike>refrigerator, I wanted to come up with a great way to use it. Of course I had to come up with something nice and easy, macarons! Ha. While my <a href="http://tri2cook.blogspot.com/2012/04/macaron-mania.html">first</a> <a href="http://tri2cook.blogspot.com/2012/05/red-velvet-macarons.html">attempts</a> at macarons seemed successful, they weren't without failed batches that didn't make it to the blog.<br />
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I got pointed to <a href="http://www.annies-eats.com/">Annie</a>, who used a slightly different technique to make macarons- that is, to make an <a href="http://bakingbites.com/2012/02/what-is-italian-meringue/">italian meringue</a> to fold into the dry ingredients (thus known as the Italian method). Her claims- more consistency, convenience, flexibility and a desirable texture- seemed attractive enough to give this technique a try myself.<br />
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You'd think I'd leave well-enough alone and just try her recipe as-is, right? While that would've been the right thing to do, I did not. To accompany the key lime curd, I went for a raspberry coconut macaron shell, substituting half of the almond flour with finely shredded coconut and dried raspberry powder. While the flavors certainly shined through, I think these substitutions made the batter a bit dry even after adding all of the italian meringue and resulted in rather ugly and not-smooth macaron shells. That said, I have to agree with Annie on all her points, and <i>will</i> be using this method for my next batch!!<br />
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Raspberry Coconut Macarons w/White Chocolate Buttercream & Key Lime Curd<br />
adapted from <a href="http://www.annies-eats.com/2012/12/28/how-to-make-macarons-step-by-step/">Annie's Eats</a><br />
yield: think I got about 70 using <a href="http://www.kevinandamanda.com/whatsnew/wp-content/uploads/2011/10/macaron-template.jpg">this template</a><br />
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I think that freeze dried strawberries or even mango would work well instead of raspberries! There's no need to age egg whites when using this method, so once you have all your ingredients you can get to baking.<br />
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<i>For the macaron shells:</i><br />
106g almond flour<br />
86g unsweetened coconut, finely shredded<br />
20g powdered dried raspberries (I just ground freeze dried raspberries in a <strike>coffee</strike> spice grinder)<br />
212g powdered sugar<br />
82 and 90g egg whites, divided<br />
236g and a pinch of granulated sugar, divided<br />
158g water<br />
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<i>For the filling:</i><br />
<a href="http://www.evilshenanigans.com/2010/04/raspberry-and-chocolate-ganache-cake-with-white-chocolate-buttercream/">White Chocolate Buttercream</a> (I made 1/2 recipe and didn't use it all)<br />
<a href="http://tri2cook.blogspot.com/2013/04/key-lime-curd.html">Key Lime Curd</a> (I used ~1/2c)<br />
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Preheat the oven to 350deg and make sure the rack is in the middle of the oven.<br />
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Combine the almond meal, coconut, raspberry powder and powdered in a large bowl and whisk together to blend well and break up any clumps. Make a well in the center of the dry ingredients. Pour in the 82g of egg whites and blend into the dry ingredients until evenly mixed, forming a thick paste.<br />
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Combine the 236g granulated sugar with the water in a small saucepan over medium-high heat. Keep a candy thermometer attached to the side and be watchful! We're heating up the syrup to 248deg, but when it hits 200deg, begin whipping the 90g egg whites with a pinch of granulated sugar in a mixer on medium low speed. Continue whipping the egg whites on medium speed until soft peaks form. If soft peaks form before the syrup reaches 248deg, reduce the mixer speed to low to keep the egg whites moving.<br />
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Immediately remove the syrup from the heat when it hits 248deg. Increase the mixer speed to medium and pour the syrup down the side of the bowl in a slow drizzle until fully incorporated. Increase the mixer speed to medium-high and whip the meringue until stiff, glossy peaks form.<br />
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Add the meringue to the almond mixture in thirds, folding in each addition gently until smooth. Annie notes that you may not use all of the meringue, so add it gradually. The desired end-point is a smooth batter that runs in thick ribbons off your spatula. [Note: I used all the meringue and the batter was not yet smooth enough. Things turned out alright, but next time I'll try to make a little extra meringue!]<br />
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Add the batter to a pastry bag fitted with a plain round tip with a 1/2" opening (or a ziploc bag with a corner cut off to a 1/2" opening). Holding the bag perpendicular to the baking sheet, pipe rounds onto a parchment-lined baking sheet. I find a <a href="http://www.kevinandamanda.com/whatsnew/wp-content/uploads/2011/10/macaron-template.jpg">template</a> slipped under the parchment works well for even piping, just be sure to remove the paper before putting it in the oven! Small peaks that you may see immediately after piping should smooth out if the texture of the batter is correct.<br />
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Transfer the baking sheet to the oven and immediately reduce the temperature to 325deg. Bake for 9-12min, until the tops are smooth and set and feet have formed around the bottom. Let the shells cool briefly on the baking sheet (~5min), and then peel them away from the parchment and place on a cooling rack. They should come away easily and fully intact. Repeat as needed with the remaining batter, replacing the parchment paper with each batch (I was feeling thrifty and used both sides) and bringing the oven temperature back up to 350deg before each batch.<br />
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Once the shells are baked and cooled, match them up in pairs by size. To one macaron shell, add a layer of white chocolate buttercream and a dollup of key lime curd, then top with the paired shell. Store in an airtight container in the refrigerator. These get better with a little time in the fridge, so don't hesitate to make them a day ahead!<br />
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<b><i>What flavor macaron should I make next?</i></b>Anonymoushttp://www.blogger.com/profile/13898098819208716948noreply@blogger.com14