tag:blogger.com,1999:blog-65183130305882454632024-03-18T22:56:01.914-04:00The Elegant GourmetFrankie Harveyhttp://www.blogger.com/profile/07795284904987298886noreply@blogger.comBlogger60125tag:blogger.com,1999:blog-6518313030588245463.post-1949502142863701562013-03-23T21:50:00.001-04:002013-03-23T21:50:59.689-04:00Peppadew Fruit Salsa<a href="http://www.frankieselegantgourmet.com/apps/blog/peppadew-fruit-salsa">Peppadew Fruit Salsa</a>Frankie Harveyhttp://www.blogger.com/profile/07795284904987298886noreply@blogger.com0tag:blogger.com,1999:blog-6518313030588245463.post-56776511060717047702013-01-29T16:53:00.001-05:002013-01-29T16:53:45.166-05:00Cioppino (Seafood Stew)<a href="http://www.frankieselegantgourmet.com/apps/blog/cioppino-seafood-stew">Cioppino (Seafood Stew)</a>Frankie Harveyhttp://www.blogger.com/profile/07795284904987298886noreply@blogger.com1tag:blogger.com,1999:blog-6518313030588245463.post-46324919944722469142013-01-09T10:54:00.001-05:002013-01-09T10:54:56.032-05:00Bacon-Wrapped Pork Loaf with Braised Cabbage and Honey-Mustard Potatoes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrr3xlgLZab_WlPjyiaTFUQuemQS8EK06JVDIydwB_0uth6ete6ytYwTzsSQBa1wnwMLKjh-jx8OCGWvNaEwXxkcJahkH1ONfsqgiW2cDtzR1tfahtAqmhnChS5vKOKSmGSdGd7JK2qyG0/s1600/DSC00754.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrr3xlgLZab_WlPjyiaTFUQuemQS8EK06JVDIydwB_0uth6ete6ytYwTzsSQBa1wnwMLKjh-jx8OCGWvNaEwXxkcJahkH1ONfsqgiW2cDtzR1tfahtAqmhnChS5vKOKSmGSdGd7JK2qyG0/s320/DSC00754.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9tzQg5QdHgaLPVduRYZgQ67zlO1jS8UFBr02SkJag47WFmNrxqtXpmU1kA3gCoUUcD9W_hY_L2sWFgWoLSKi4nVYCuhErpBWWWMekec2Lwo__Sm9K2uAVVMO_FzfAVYlhun6di3yr9Tmq/s1600/DSC00747.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9tzQg5QdHgaLPVduRYZgQ67zlO1jS8UFBr02SkJag47WFmNrxqtXpmU1kA3gCoUUcD9W_hY_L2sWFgWoLSKi4nVYCuhErpBWWWMekec2Lwo__Sm9K2uAVVMO_FzfAVYlhun6di3yr9Tmq/s320/DSC00747.JPG" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiatDO-Ok5sZD2phosLJ3Hx7iATkgWwofOeYYmct9z5kU-2VtWF9hLCK19kta81xNDg_H1sf_JV1K5Jby7k8GgLyTtsz6YoO2qLQZ2HNgFTN7PuG6hVhY6qEH5Cw8iXQ56OjqaXHGtjzg_8/s1600/DSC00758.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiatDO-Ok5sZD2phosLJ3Hx7iATkgWwofOeYYmct9z5kU-2VtWF9hLCK19kta81xNDg_H1sf_JV1K5Jby7k8GgLyTtsz6YoO2qLQZ2HNgFTN7PuG6hVhY6qEH5Cw8iXQ56OjqaXHGtjzg_8/s320/DSC00758.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLhPnsW9wZQxGPvSLcLK_BgpBj88jpfs910RFlRy8Xd5fiEzaUxZwhu370pIt_RntcVWVIuUoAqNG17NJvzl_KHXU-vyys038etBxBwWOfcr6WNb4pTjw5IjGEoW5ExUXdIfJbSYkcVqpf/s1600/Ethans+Pork+Loaf+with+Cabbage+and+Apples+along+side+of+Honey+Mustard+Mashed+Potatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLhPnsW9wZQxGPvSLcLK_BgpBj88jpfs910RFlRy8Xd5fiEzaUxZwhu370pIt_RntcVWVIuUoAqNG17NJvzl_KHXU-vyys038etBxBwWOfcr6WNb4pTjw5IjGEoW5ExUXdIfJbSYkcVqpf/s320/Ethans+Pork+Loaf+with+Cabbage+and+Apples+along+side+of+Honey+Mustard+Mashed+Potatoes.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5yZaZm7rppfrPVY_XbMuhLoUzuJKmmJPUeDpf-w_i55Oc2h7Ii4FBeWGC3v6TENRwcOGbT6Sffd7IDd-b3BbaGVtBELGDV3A7DZZGTNNXjicVY47OjEHHnUF-7LiR6I9iVc9ZltByW_zr/s1600/Pork+Loaf2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5yZaZm7rppfrPVY_XbMuhLoUzuJKmmJPUeDpf-w_i55Oc2h7Ii4FBeWGC3v6TENRwcOGbT6Sffd7IDd-b3BbaGVtBELGDV3A7DZZGTNNXjicVY47OjEHHnUF-7LiR6I9iVc9ZltByW_zr/s320/Pork+Loaf2.JPG" width="320" /></a></div><a href="http://www.frankieselegantgourmet.com/apps/blog/bacon-wrapped-pork-loaf-with-braised-cabbage">Bacon-Wrapped Pork Loaf with Braised Cabbage and Honey-Mustard Potatoes</a>Frankie Harveyhttp://www.blogger.com/profile/07795284904987298886noreply@blogger.com0tag:blogger.com,1999:blog-6518313030588245463.post-23209545821472793242012-12-28T13:12:00.001-05:002012-12-28T13:12:51.294-05:00Ginger, Basil & Pomegranate Martini<a href="http://www.frankieselegantgourmet.com/apps/blog/ginger-basil-pomegranate-martini#">Ginger, Basil & Pomegranate Martini</a>Frankie Harveyhttp://www.blogger.com/profile/07795284904987298886noreply@blogger.com0tag:blogger.com,1999:blog-6518313030588245463.post-84676799055186529692012-11-30T13:56:00.001-05:002012-11-30T13:56:48.395-05:00Roasted Corn-Coconut Soup with King Crab<a href="http://www.frankieselegantgourmet.com/apps/blog/roasted-corn-coconut-soup-with-king-crab">Roasted Corn-Coconut Soup with King Crab</a>Frankie Harveyhttp://www.blogger.com/profile/07795284904987298886noreply@blogger.com0tag:blogger.com,1999:blog-6518313030588245463.post-10382570710936047072012-01-16T11:30:00.000-05:002012-01-16T11:30:55.307-05:00We've moved!We've moved our blog to a new home, <a href="http://www.frankieselegantgourmet.com/">http://www.frankieselegantgourmet.com/</a>!<br />
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In addition to our blog, we now have a cookbook, a featured recipe section, link to our favorite sites on the web, and an events page so you can catch up with us when we're out and about.<br />
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We hope to see you there!Stephanie MacLavertyhttp://www.blogger.com/profile/00921592757452994946noreply@blogger.com0tag:blogger.com,1999:blog-6518313030588245463.post-41005220682724800352011-09-30T12:36:00.002-04:002011-09-30T12:40:39.276-04:00COMPOUND HERB BUTTER<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOhGtG7fKbhWHnmkaQAcV6IpFhkTFm8NebdW7X9mC-0Nws4m44z1CHqCX33ZcuheFFBcLLgEQnZb4hus36BTgNyAFZaga9viLmpv3Nb0lu-hCfPOyV7zneCC70aR4fJ1TdKuwTBXAVjif4/s1600/Compound+Butter.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOhGtG7fKbhWHnmkaQAcV6IpFhkTFm8NebdW7X9mC-0Nws4m44z1CHqCX33ZcuheFFBcLLgEQnZb4hus36BTgNyAFZaga9viLmpv3Nb0lu-hCfPOyV7zneCC70aR4fJ1TdKuwTBXAVjif4/s640/Compound+Butter.JPG" width="640" /></a></div><br />
This is a great way to finishing almost any dish from a simply prepared grilled steak to veggies, biscuits, rolls, even to a soup. When the pat of butter melts, it helps to create a velevety sauce, whatever you place it on. When the herbs hit the heat, ohhh, the aroma that rises up is just out of this world. Butter does make everything better, always!<br />
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If you make an extra pound of butter, you can always freeze and save it for the holidays or for a special occasion when you know you will be short on time. Just cut and wrap really well, in the portions you think you will need or leave it whole. I use salted butter and always add more sea or grey salt. That is my preference; adjust the seasoning how you like it. For the herbs, since I grow so many different variations of herbs, I have quite a selection. But seek out great herbs at your local farmer's market or your supermarket. I use mint and lemon or orange zest together quite often, too. Other great combos would be lavender, tarragon and thyme with lemon zest. Adding bleu cheese or goat cheese to the butter with herbs, to place on mashed or smashed potatoes, is out of this world scrumptious. The combinations are just endless. <br />
2 lbs butter, softened to room temperature<br />
1 1/2 tsp. course sea salt <br />
1 lemon, zested<br />
juice of 1/2 lemon<br />
1/2 tsp. course ground fresh black pepper<br />
1 cup fresh minced herbs of your choice (I used a combo of chives, parsley, sage and thyme)<br />
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Mix together in a bowl. Form into a log on plastic wrap, refrigerate until well chilled. Cut into rounds or when soft put into silicone forms for different shapes, then pop out when chilled.Frankie Harveyhttp://www.blogger.com/profile/07795284904987298886noreply@blogger.com0tag:blogger.com,1999:blog-6518313030588245463.post-11717728798365540822011-09-15T10:28:00.001-04:002011-10-15T12:26:59.491-04:00THE ELEGANT GOURMET - UNDER CONSTRUCTIONHi everyone!<br />
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I'm terribly sorry I've been slow in getting recipes out to you these past few months. We've been planning some exciting changes for The Elegant Gourmet and hope to have a new and improved website up and running in the next few months. Until then (and as always), your comments and recipes are more than welcome on our <a href="http://www.facebook.com/pages/The-Elegant-Gourmet/125549487500507">TEG Facebook</a> page.<br />
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Thank you for your continued patience and support while we're under construction!<br />
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Frankie HarveyFrankie Harveyhttp://www.blogger.com/profile/07795284904987298886noreply@blogger.com1tag:blogger.com,1999:blog-6518313030588245463.post-71642842816944396972011-09-07T15:44:00.000-04:002011-09-07T15:44:38.189-04:00Grilled Lamb Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj363_iG8OfgcyH-DdSSV1dZUiyOgQuWNNlc8eLewVHYHE6K3-XYXKWGfJDDkRsly1Tgl-qPJ19m0umDE6kmEvIjhCYnaK-zfOVxogFHRT26AToSfXObhCihiPJa-4_jjF393erkhXqOh8F/s1600/DSC02724.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj363_iG8OfgcyH-DdSSV1dZUiyOgQuWNNlc8eLewVHYHE6K3-XYXKWGfJDDkRsly1Tgl-qPJ19m0umDE6kmEvIjhCYnaK-zfOVxogFHRT26AToSfXObhCihiPJa-4_jjF393erkhXqOh8F/s640/DSC02724.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
I've had a few requests for what to do with leftover meats recently, so I thought this might be a quick way to showcase the leftover grilled Lamb Kofkta's we had the other night. I often turn my leftover meat into soups because it's a fantastic way to reinvent the wheel. The addition of aromatics, herbs, and veggies will always make a fabulous pot of soup and is also an economical way to use up what's in your fridge. Beyond that, soups are a fun way to get the creative juices flowing! </div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">For this soup, I chopped up the leftover grilled lamb and grilled onions. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Next, I sauteed a chopped, small red onion and minced about 4 garlic cloves in a little olive oil, and seasoned it with curry, cinnamon, and turmeric. This mirrored how I had origionally seasoned the lamb. Then, I added a large container of chicken stock (you could also use vegetable stock, beef stock, or even water) and brought it to a boil.</div><div class="separator" style="clear: both; text-align: center;"><br />
I cooked the soup for about 5 minutes, and then I added a large, fresh, chopped tomato and a small can of chick peas. I let it cook just a few minutes longer - just enough to heat it through. After tasting and adjusting the seasonings, I tossed in some fresh dill.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Frankie Harveyhttp://www.blogger.com/profile/07795284904987298886noreply@blogger.com0tag:blogger.com,1999:blog-6518313030588245463.post-26348730016683874652011-08-21T12:58:00.008-04:002011-08-22T02:13:31.413-04:00Spicy Grilled Prawns and Lemons With Orange-Minted-Ginger Marinade and Watermelon Mojitos<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCptyvAg9fdaOT9FNf9qBUNDD1s2qXmxlHIP7h-tLpYckdrXPnFRp3QvNgOmKUwbTicNBtNHkvLSfM24Rz3OXtJHGxz-ie-wNbUX_bxdroYSF_K4txFPavmVPUJJQHzyIt6N3-DQUB7Mon/s1600/DSC03258.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="556" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCptyvAg9fdaOT9FNf9qBUNDD1s2qXmxlHIP7h-tLpYckdrXPnFRp3QvNgOmKUwbTicNBtNHkvLSfM24Rz3OXtJHGxz-ie-wNbUX_bxdroYSF_K4txFPavmVPUJJQHzyIt6N3-DQUB7Mon/s640/DSC03258.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;">1 1/2 pounds jumbo shrimp, with heads on (about 18 shrimp)</div><div style="text-align: center;">4 lemons, cut in half</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><u><strong>Marinade</strong></u></div><div class="separator" style="clear: both; text-align: center;"><br />
1/3 cup orange liqueur</div><div style="text-align: center;">1/4 cup lime juice</div><div style="text-align: center;">1/4 soy sauce</div><div style="text-align: center;">1/8 cup honey</div><div style="text-align: center;">1/4 cup fresh, finely chopped mint leaves</div><div style="text-align: center;">2 tablespoons minced ginger</div><div style="text-align: center;">1 orange, zested</div><div style="text-align: center;">1/4 cup minced jalapeno or chili peppers</div><div style="text-align: center;"><br />
Combine all of the marinade ingredients in a large bowl.</div><div style="text-align: center;">Devein the shrimp by cutting down the back with scissors and removing the vein. Leave the shrimp in the shell. Rinse well, and pat dry with paper towels. Add shrimp to marinade, cover with plastic wrap, and marinate for 1 hour in the refrigerator.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Heat grill to medium. Put lemons cut side down on grill. When hot, place the shrimp on the grill, and cook 2 to 3 minutes on each side. The lemons will be juicy and mild after grilling them. Squeeze liberally! </div><div style="text-align: center;"><br />
In the meantime, reduce the remaining marinade in a small pan.</div><div style="text-align: center;">Remove the shrimp to a platter. Drizzle with the reduced marinade, and garnish with lemon halves.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><strong><u>Watermelon Mojitos</u></strong></div><div style="text-align: center;"></div><div class="ingredient" style="text-align: center;">30 large fresh mint leaves, coarsely torn by hand, plus sprigs for garnish</div><div class="ingredient" style="text-align: center;">3 to 4 thick slices fresh watermelon</div><div class="ingredient" style="text-align: center;">12 ounces light rum, such as Bacardi</div><div class="ingredient" style="text-align: center;">1/2 - 3/4 cup simple syrup</div><div class="ingredient" style="text-align: center;">6 tablespoons freshly squeezed lime juice, about 3-4 limes</div><div class="ingredient" style="text-align: center;">Sprigs of mint and spears of watermelon, for serving</div><div class="ingredient" style="text-align: center;"><br />
</div><div class="ingredient" style="text-align: center;">Use a muddler to smash and bruise the mint leaves. Remove any seeds from the watermelon. Put the fruit into a blender or food processor and puree. Put the mashed mint into a large pitcher with 2 cups of pureed watermelon, the rum, syrup, lime juice and stir to combine. Pour the mixture into a pitcher for serving. Garnish with sprigs of fresh mint and spears of watermelon. </div>Frankie Harveyhttp://www.blogger.com/profile/07795284904987298886noreply@blogger.com1tag:blogger.com,1999:blog-6518313030588245463.post-88453226991511195142011-07-25T15:10:00.000-04:002011-07-25T15:10:38.735-04:00Stuffed Squash Blossoms<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy_Dqp0VkJGClM-HjHVqCx4XiMbkuI6obdDZ1v295o6yF_z9ulwmh-5gXPZNkCa_ygALshD52QeAtq_j99izu8Svvb_bbQgPsGiFjOHLtVXR4eRkommJaWQNlA3lKb7SDm-4agVqz0atLc/s1600/DSC02794.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy_Dqp0VkJGClM-HjHVqCx4XiMbkuI6obdDZ1v295o6yF_z9ulwmh-5gXPZNkCa_ygALshD52QeAtq_j99izu8Svvb_bbQgPsGiFjOHLtVXR4eRkommJaWQNlA3lKb7SDm-4agVqz0atLc/s640/DSC02794.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Yes! Fresh blossoms. You don't need to live in Italy to enjoy them. You can find these delicious beauties at your local farmers market in the Spring and Summer or grow them yourself. If you're a gardening novice, you can eat these beautiful, vivid blossoms, both male and female. The males are easily distinguishable: The females have the budding squash at the ends, while the males are free sprouting with long, thin stalks. As long as you still have one male flower, the females will be pollinated, have no fear! </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;">The blossoms can be eaten raw in salads, baked on pizza, even pan fried, as I've done here. No matter how you serve them, they will always taste like Spring. I have two easy versions - one stuffed and the other, just the fried blossom - the key is to be creative with them. Make sure to sprinkle them with plenty of sea salt, and serve with glasses of ice cold Prosecco, Negroni, or even Bellini's!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT8RwRFoaYQCJZ10FnXExSW0zg2CgQo9AMImh9SgjzawIwgDa_pUE3it6wvtnIx1MnKzSOLEsefdHq0VWnl2zsFMjtGgGUl2I7kJmc4NTw8YLasFNKIvBgPsqVsvMuGeewfbAHPBHEezEL/s1600/DSC02851.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="416" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT8RwRFoaYQCJZ10FnXExSW0zg2CgQo9AMImh9SgjzawIwgDa_pUE3it6wvtnIx1MnKzSOLEsefdHq0VWnl2zsFMjtGgGUl2I7kJmc4NTw8YLasFNKIvBgPsqVsvMuGeewfbAHPBHEezEL/s640/DSC02851.JPG" width="640" /></a></div><br />
<div style="text-align: center;"><span style="color: #bf9000; font-size: large;"><strong>Fried Zucchini Blossoms </strong></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><span style="color: #bf9000;">Olive oil or vegetable oil</span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #bf9000;">1 1/2 cups - All-purpose flour</span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #bf9000;">1 1/4 tsp. - Sea salt</span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #bf9000;">12-14 oz. - Club soda</span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #bf9000;">20 Zucchini blossoms, stamins removed</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><em><span style="color: #bf9000;">*For an even crispier and lighter crust, whisk 3 egg whites to stiff peak, and fold into batter.</span></em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="border: currentColor; clear: both; text-align: center;"><span style="color: #bf9000;">In deep fryer or large fry pan, heat 2" oil over medium heat until your fry thermometer reaches 350 degrees. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #bf9000;">Remove stamins from blossoms. To do so, gently insert your finger, and pop off the stamin from the center, then discard.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="color: #bf9000;">Mix flour and salt in a medium bowl, then add club soda. Mix to almost smooth. You want some of the lumps so as not to deflate the batter. One by one, dredge the blossoms in the batter. Lay them in the oil, being careful not to overcrowd the pan. Cook, only turning once, until golden brown, about 2 to 3 minutes total.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="color: #bf9000;">Remove with slotted skimmer, such as a spider. Transfer to paper towels to drain. Sprinkle with sea salt, and serve hot.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><span style="color: #6aa84f; font-size: large;"><strong>Stuffed Zucchini Blossoms</strong></span></div><div style="text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><span style="color: #6aa84f;">Olive oil</span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #6aa84f;">1 cup - All-purpose flour</span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #6aa84f;">1/4 cup - Corn meal</span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #6aa84f;">1/4 cup - Italian bread crumbs</span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #6aa84f;">2 eggs, beaten with 1 tbsp. of water</span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #6aa84f;">1 1/4 tsp. - Sea salt</span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #6aa84f;">1/2 tsp. black pepper</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><span style="color: #6aa84f;"><u>Filling</u></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="color: #6aa84f;">1 1/2 cups - Whole milk ricotta cheese (low fat and fat free will not taste good)</span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #6aa84f;">1 Tbsp. - Finely chopped basil, mint, or chives (or a combo)</span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #6aa84f;">2 - Lemons, zested</span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #6aa84f;">1/4 tsp. - Red pepper flakes (optional)</span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #6aa84f;">Sea salt</span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #6aa84f;">Black pepper</span></div><div class="separator" style="clear: both; text-align: center;"><br />
<span style="color: #6aa84f;">In bowl, whisk eggs and water, seasoning with a pinch of salt and pepper. In another bowl, combine flour, corn meal, and bread crumbs with salt and pepper. Stir with a fork, then set aside.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><span style="color: #6aa84f;">Using a tablespoon, stuff blossoms gently, and close flower around filling. Gently dip in egg mixture, then dredge in flour mixture. Fry as above.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizAKGdBqRC1fVPcTaSp2W1syXDgPUeSxxewpeAekFbc-ZmdbZM6ruBB94i3q0l8Cl2p6OT5gQsB1YE02seBxSVOWkL5Udk7OBRFlTnrlJbgr2O447Fo91i9jjvyd4Mou-NS9IjW_5R8q2Z/s1600/DSC02677.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizAKGdBqRC1fVPcTaSp2W1syXDgPUeSxxewpeAekFbc-ZmdbZM6ruBB94i3q0l8Cl2p6OT5gQsB1YE02seBxSVOWkL5Udk7OBRFlTnrlJbgr2O447Fo91i9jjvyd4Mou-NS9IjW_5R8q2Z/s640/DSC02677.JPG" width="640" /></a></div>Frankie Harveyhttp://www.blogger.com/profile/07795284904987298886noreply@blogger.com0tag:blogger.com,1999:blog-6518313030588245463.post-5991146262787846402011-07-07T04:24:00.039-04:002011-07-09T12:50:07.682-04:00Three Tastes of Tomato - From The Elegant Gourmet's Garden--Tomatoes and Mozzarella; Tomatoes, Watermelon and Basil And Heirloom Tomato Tart<div class="separator" style="clear: both; text-align: center;">
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<strong> TOMATOES WITH FRESH MOZZARELLA CHEESE AND SWEET </strong></div>
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<strong>GARDEN BASIL</strong></div>
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<strong>Layer cheese and seasoned tomato slices. Make stacks, sprinkling salt and pepper on each layer. Drizzle with olive oil and place basil leaves on each stack.</strong></div>
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<strong>SUNGOLDS WITH WATERMELON AND GARDEN THAI-BASIL</strong><br />
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<strong>Watermelon Cubes</strong><br />
<strong>Cherry Tomatoes</strong><br />
<strong>Basil Leaves</strong><br />
<strong>Olive Oil</strong><br />
<strong>Salt</strong><br />
<strong>Pepper</strong><br />
<strong>Balsamic Glaze or Vinegar</strong><br />
<strong>Skewers</strong><br />
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<strong>HEIRLOOM TOMATO TART</strong></div>
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<strong>1 Pie Crust</strong></div>
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<strong>Olive Oil</strong></div>
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<strong>Salt</strong></div>
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<strong>Pepper</strong></div>
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<strong>Heirloom Tomatoes</strong></div>
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<strong>Fresh Herbs (I used Tarragon and Basil)</strong></div>
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<strong>Arugula</strong></div>
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<strong>Preheat oven to 400 degrees. Lightly roll out dough. Brush with olive oil, sprinkle with salt and pepper. Bake until browned. Cool. Slice and layer tomatoes, sprinkling with salt and freshly cracked pepper. Sprinkle with fresh herbs. </strong></div>
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I enjoy and look forward to growing my tomato and herb gardens every spring and this year I get to share them with all of you. Each time I go outside to see how well they are doing, I get so excited. So much pride wells up just like a new parent! If you are a FAN of The Elegant Gourmet page on Facebook, you know how many pictures we post each week! But even if you are not able to grow your own garden, hopefully this was a page of inspiration for you to enjoy this summer's bounty before it ends all too soon. <br />
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Frankie Harveyhttp://www.blogger.com/profile/07795284904987298886noreply@blogger.com1tag:blogger.com,1999:blog-6518313030588245463.post-59903786950408471812011-06-28T17:18:00.003-04:002011-06-29T21:50:26.824-04:00Pan-Grilled Turkey and Provolone Sandwiches with Fried Sage Leaves<div class="separator" style="clear: both; text-align: center;">
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There's just something irresistible about <em>ANYTHING</em> fried in butter. The crust of this sandwich gets so crispy and nutty, while the smoked turkey, gooey cheese, and savory sage - along with extra sage fried to a crisp in butter - guarantees you won't be able to put it down. In the picture you'll notice juicy, ripe peaches. YES! They too, were quickly sauteed in butter, brown sugar, cinnamon, and nutmeg.<br />
<br />
White Mountain Bread (or any bread you prefer)<br />
Sliced smokey turkey<br />
Sliced provolone cheese<br />
Fresh sage leaves<br />
Butter, softened<br />
Olive oil<br />
Salt<br />
Pepper<br />
<br />
Make sandwiches to desired thickness, layering cheese, turkey, and a few sage leaves in the middle. Season with a little salt and pepper. Butter the outside pieces of the bread.<br />
<br />
Heat heavy saute pan or iron skillet to hot. Drizzle small amount of oil and large knob of butter in pan. It should sizzle but not smoke. Place a sandwich in the pan, and swirl butter around the sandwich, making sure not to brown too quickly. Gently press sandwich down with a spatula or heavy pot. When nicely browned, add another knob of butter and flip sandwich. You may need to add small amounts of butter and olive oil as the sandwiches cook. Cook until browned, making sure not to brown too quickly so that the insides will get hot and cheese will melt. <br />
<br />
When sandwiches are done, set aside on a rack so they don't get soggy. Sprinkle a little salt on top. Carefully wipe out hot pan with paper towel, or use another small saute pan. Reheat, add a large knob of butter, and heat until bubbly. Add sage leaves, and fry until crispy, about 20-30 seconds. Immediately set on paper towels, and sprinkle with salt. Garnish sandwiches with fried sage leaves.Frankie Harveyhttp://www.blogger.com/profile/07795284904987298886noreply@blogger.com0tag:blogger.com,1999:blog-6518313030588245463.post-23362163780033571452011-06-05T15:52:00.000-04:002011-06-05T15:52:02.296-04:00Tri-Colored Couscous with Asparagus and Grape Tomatoes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9NIrJdSEF__PjpWa-OifAJaqeM16AQG8OxlKyJfutwxEYtjIszIx8bq9y0E1IfwNp81wA-6aeHRDpDx6hvcxvYkNapzuVmgSPirS2Ic5NTJWGz15BaX6Iod7ft7bGdcBHu1K7w4wc3iJb/s1600/DSC02533.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9NIrJdSEF__PjpWa-OifAJaqeM16AQG8OxlKyJfutwxEYtjIszIx8bq9y0E1IfwNp81wA-6aeHRDpDx6hvcxvYkNapzuVmgSPirS2Ic5NTJWGz15BaX6Iod7ft7bGdcBHu1K7w4wc3iJb/s640/DSC02533.JPG" t8="true" width="640" /></a></div><br />
<strong><span style="font-size: large;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><u>You will need:</u> </span></span></strong><br />
<br />
<strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">Couscous</span></strong><br />
<strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">Leak, trimmed, rinsed, and chopped</span></strong><br />
<strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">Asparagus spears</span></strong><br />
<strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">Pint cherry tomatoes</span></strong><br />
<strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">Garlic cloves</span></strong><br />
<strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">Lemon</span></strong><br />
<strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">Basil (or your herb of choice)</span></strong><br />
<strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">Butter</span></strong><br />
<strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">Olive oil</span></strong><br />
<strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">Salt</span></strong><br />
<strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">Pepper</span></strong><br />
<br />
<strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">Prepare 1 cup couscous to package directions. Drain. </span></strong><br />
<br />
<strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">In pan, saute 3 T butter with 1 leak that has been trimmed, rinsed, and chopped. Add salt and pepper, and cook for a few minutes, until leak has softened. Add more butter if necessary. Toss lightly. Keep warm.</span></strong><br />
<br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;"><strong>In another saute pan, melt 3 to 4 T of butter with a drizzle of olive oil, then add thinly sliced garlic and cut asparagus. Season with salt and pepper. Saute for a minute or two, then add tomatoes.</strong></span><br />
<br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;"><strong>Toss lightly with freshly sliced basil (or the herb of your choice) and a splash of fresh lemon juice.</strong></span><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3lTGVz1gVOD7AwZpvkJfdOM8SuFh39Tf1_c7FOuyVAFfbKEM6DomUDx5Z9SBAkVxu-5sksKjq7Ulwmb2uVvCbq-6tO2rieAsFNjurtxQo8Gf4QYM_F6fN_y9y-aA1s9Lv0iWDsVIzpW1v/s1600/asparagus+and+tomatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3lTGVz1gVOD7AwZpvkJfdOM8SuFh39Tf1_c7FOuyVAFfbKEM6DomUDx5Z9SBAkVxu-5sksKjq7Ulwmb2uVvCbq-6tO2rieAsFNjurtxQo8Gf4QYM_F6fN_y9y-aA1s9Lv0iWDsVIzpW1v/s400/asparagus+and+tomatoes.jpg" t8="true" width="400" /></a></div>Frankie Harveyhttp://www.blogger.com/profile/07795284904987298886noreply@blogger.com0tag:blogger.com,1999:blog-6518313030588245463.post-19890917013947968702011-06-01T15:11:00.000-04:002011-06-01T15:11:39.018-04:00Edamame Salad With Mandarin, Pineapple, and Ginger<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBf7LRht_Wk_jGBxC__0qcCkSB5-fG7OX1ObPFlTABL7LnqRRxXHtzh4W7vdyZXN16rT1hCwelFj1SNAy0IfpsMyDBQuZDIRQ8TKNhvzKsHsD9dlm9eZ7DXxX9sGugeUg4KZ5wCA6Psaaa/s1600/DSC02805.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBf7LRht_Wk_jGBxC__0qcCkSB5-fG7OX1ObPFlTABL7LnqRRxXHtzh4W7vdyZXN16rT1hCwelFj1SNAy0IfpsMyDBQuZDIRQ8TKNhvzKsHsD9dlm9eZ7DXxX9sGugeUg4KZ5wCA6Psaaa/s640/DSC02805.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">1 bag - Edamame</div><div class="separator" style="clear: both; text-align: center;">1 can - Mandarin oranges, drained</div><div class="separator" style="clear: both; text-align: center;">1 can - Pineapple tidbits, drained</div><div class="separator" style="clear: both; text-align: center;">Fresh and/or pickled ginger, minced</div><div class="separator" style="clear: both; text-align: center;">Sesame oil</div><div class="separator" style="clear: both; text-align: center;">Cilantro leaves</div><div class="separator" style="clear: both; text-align: center;"> Soy sauce</div><div class="separator" style="clear: both; text-align: center;">Salt</div><div class="separator" style="clear: both; text-align: center;">Chili oil, for a little heat, optional</div><div class="separator" style="clear: both; text-align: center;">Black or white sesame seeds, optional</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Boil edamames for 5 minutes in salted water. Drain, and briefly place in ice bath. Drain.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">In bowl, grate or mince 1 tablespoon ginger. Whisk in a drizzle or two of oil, splash of soy sauce, and a little reserved pineapple juice. Add edamame and fruit. Stir, taste, and adjust seasonings. Gently toss in cilantro leaves. Serve cold.</div>Frankie Harveyhttp://www.blogger.com/profile/07795284904987298886noreply@blogger.com0tag:blogger.com,1999:blog-6518313030588245463.post-64221477182679400252011-05-30T12:38:00.000-04:002011-05-30T12:38:33.164-04:00Stuffed Pork Chop Saltimbocca<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQkBDcHLbegn_Cs635gGISMMnxb52E5yBgx6sUKzvaCERa_dctpQaF8pFtkvdyCEuFwMI8D80THHReLpAUtQ8dq8V0uI7bnkXqsMONgcsS8S00D2wNkLjmiFIoSU-hlJoJadm_mi925ASS/s1600/Pork+Rib+Loin+Saltimboca.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQkBDcHLbegn_Cs635gGISMMnxb52E5yBgx6sUKzvaCERa_dctpQaF8pFtkvdyCEuFwMI8D80THHReLpAUtQ8dq8V0uI7bnkXqsMONgcsS8S00D2wNkLjmiFIoSU-hlJoJadm_mi925ASS/s640/Pork+Rib+Loin+Saltimboca.JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">For this recipe, I put a little spin on a classic and stuffed a thick loin chop. If you prefer to use a boneless and thinner chop, it will work just as well and take less time to cook. Adjust the following ingredients per number of chops. I used two, 2" thick, bone-in rib loin chops. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Pork rib loin chops</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Sage leaves</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Prosciutto di Parma slices</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Provolone or Fontina cheese slices</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">White wine</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Chicken stock</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Lemon</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Olive oil</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Butter</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Salt</div><div style="text-align: center;">Pepper</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Preheat oven to 400 degrees. Lay out prosciutto slices, depending on size of chops - I used four slices for each chop, to cover. In small bowl, add finely chopped prosciutto (1/2 slice per chop); 2 minced sage leaves; diced cheese (2 slices per chop); and zest of one lemon. Toss lightly.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjetvW1PFNpaRrN5O0fvE3tEOaWBEC9Whb4YTL2QcKhhJNIHR3OJziHMhSSOb-aOoLI6hN-mDJB3wF61I3s4T1Rfzy7QUsCFPfD5aNQ412WumPg8mHLjSTDkxBNc5BgK2QQL_1ZcLuNimGz/s1600/DSC02419.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjetvW1PFNpaRrN5O0fvE3tEOaWBEC9Whb4YTL2QcKhhJNIHR3OJziHMhSSOb-aOoLI6hN-mDJB3wF61I3s4T1Rfzy7QUsCFPfD5aNQ412WumPg8mHLjSTDkxBNc5BgK2QQL_1ZcLuNimGz/s320/DSC02419.JPG" width="320" /></a>Make a cavity in the side of the chop, 1-2" wide, and go all the way through or until your knife hits the bone. If you are using boneless chops, go through 3/4 of the way. Remove blade, then insert your finger to uniformly widen the hole. Stuff each chop generously with filling, all the way to the bone. Season outside of chops with black pepper. Place 1 or 2 whole sage leaves on top. Wrap with prosciutto, making sure to cover the opening.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbBZ2Sn1jQOC_UIAsberllIidX-s-AWMTXBhyphenhyphenWVDI6SYWo3VS_tHuW8aoY0RGR3UH8I16ETMT_iU0dbBjG6th3myxb8INEF8pesUZURi2fen5LjICGS0lUZbuP0NQy7WfZdXFxnDsEzBo4/s1600/DSC02420.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbBZ2Sn1jQOC_UIAsberllIidX-s-AWMTXBhyphenhyphenWVDI6SYWo3VS_tHuW8aoY0RGR3UH8I16ETMT_iU0dbBjG6th3myxb8INEF8pesUZURi2fen5LjICGS0lUZbuP0NQy7WfZdXFxnDsEzBo4/s400/DSC02420.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In oven-proof saute pan, heat some olive oil. Lightly sear one side of chops, then flip. Drain all but a few tablespoons of oil, and place in oven to roast. If you have thick chops, roast for about 35 to 45 minutes. If they are thinner, you can cook them right on the stove. When done, remove to warmed dish, and set aside to rest, lightly covered with a piece of foil.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg59Fu3vhOgJbHjTwRbPNKF9f7wcv1DoZUsBF26Dre5vzYv4ZGohJ0P3YOJ-vSM1RnK5FvtB_fy2rgzGqsly49E2uiktopt2VLzEGIo98pi_7YoaSibaVZogy9R9e4HRD5lhfSchTm2vhGn/s1600/DSC02421.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg59Fu3vhOgJbHjTwRbPNKF9f7wcv1DoZUsBF26Dre5vzYv4ZGohJ0P3YOJ-vSM1RnK5FvtB_fy2rgzGqsly49E2uiktopt2VLzEGIo98pi_7YoaSibaVZogy9R9e4HRD5lhfSchTm2vhGn/s400/DSC02421.JPG" width="400" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In the meantime, make sauce. From hot saute pan, drain all but a tablespoon of the oil, then deglaze with 1/2 cup white wine. It should steam and sizzle. Scrape up pieces on bottom of pan, and bring to a boil. Add 1 cup heated chicken stock and juice of one lemon, and return to a boil. Let reduce slightly. Cook for about 2 minutes, then add 2 tablespoons butter, a piece at a time, whisking until incorporated and butter is melted. Taste and season. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">While the sauce is reducing, in another small saute pan, add a couple tablespoons butter. Heat until bubbly and starting to lightly brown. Add whole, individual sage leaves, and quickly fry, for about 20 seconds. Place crispy leaves on paper towel, and sprinkle with salt.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Place crispy leaves on chops, and drizzle with browned, sage-infused butter.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I served this with a side of spinach tortellini with sun-dried tomatoes and pinenuts in an alfredo sauce.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg57WQY5kPNIp4WpnPJ2YWomjdbK2qBma4ajOR2Pkf0RgOF3KoibXXtNueA2d1TcLxC89gTc3jbpXw-VKQj3AbOTE-YQ-rd5aO6BC2_ozWBzLU_IKLsa_sHwB_S6Gt2qFb-yd55QclNgfL5/s1600/DSC02428888.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg57WQY5kPNIp4WpnPJ2YWomjdbK2qBma4ajOR2Pkf0RgOF3KoibXXtNueA2d1TcLxC89gTc3jbpXw-VKQj3AbOTE-YQ-rd5aO6BC2_ozWBzLU_IKLsa_sHwB_S6Gt2qFb-yd55QclNgfL5/s640/DSC02428888.jpg" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Frankie Harveyhttp://www.blogger.com/profile/07795284904987298886noreply@blogger.com0tag:blogger.com,1999:blog-6518313030588245463.post-49476894848760119942011-05-25T15:23:00.000-04:002011-05-25T15:23:06.910-04:00Lamb Kofta Kebobs<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrEYR97J5PQeLvGouYx8Y0OTWYjSCaJ7nUj1WRoeSfvQLTmwBqlNsxmPT4jgbLjwHU4PckSPwE8AxKY9cGu1_GGhW7YyIYtUT_E60XKyu79n3oOvyMaRQ9YzY1fg9PWxW5qKEYmKZHnZ1C/s1600/Kaftka1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="414" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrEYR97J5PQeLvGouYx8Y0OTWYjSCaJ7nUj1WRoeSfvQLTmwBqlNsxmPT4jgbLjwHU4PckSPwE8AxKY9cGu1_GGhW7YyIYtUT_E60XKyu79n3oOvyMaRQ9YzY1fg9PWxW5qKEYmKZHnZ1C/s640/Kaftka1.jpg" width="640" /></a></div><br />
<div style="text-align: center;">1 1/2 lbs. - Ground lamb</div><div style="text-align: center;">1 - Onion</div><div style="text-align: center;">3 - Garlic gloves</div><div style="text-align: center;">1 - Egg</div><div style="text-align: center;">1/4 cup - Bread crumbs</div><div style="text-align: center;">1 Tbsp. - Cinnamon; 1 tsp. - Allspice; 1 tsp. - Dried oregano; 1 tsp. - Cumin</div><div style="text-align: center;">OR 2 Tbsp. - Cavender's All Purpose Greek Seasoning (pictured below)</div><div style="text-align: center;">Small bunch fresh dill and/or parsley, mint</div><div style="text-align: center;">Olive oil</div><div style="text-align: center;">Salt</div><div style="text-align: center;">Cracked black pepper</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">In food processor, chop onions, herb(s), and garlic to small pieces. Add egg and spices, pulsing to make a rough slurry but not to make it mushy. Scrape mixture out onto lamb, add bread crumbs, and mix together well. Form logs around wide skewers, drizzle with olive oil, and place in fridge for an hour or so.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Heat grill. Place kebobs on grill, and turn often so all sides are charred but meat is not overdone.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Serve with Pita bread, tzatziki sauce, and a tomato and cucumber salad with feta cheese and briny olives. Don't forget the Ouzo over ice!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I served grilled Halloumi (Greek cheese), which is shown below. The cheese will be featured here soon!</div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWqI5Ro4EuSgudoyLXwS2XH8TiQAtmBoc7E-BdS-rYq96dCt7T2uIoYy9-211gPGx9Z6_8Hpap0pD-1sGBCR-llhvvpRKygekzCI6o1nIAZ6bcAYKvL_EW85c4jQLNCvo7uOIJVb4zQAVt/s1600/DSC02703.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWqI5Ro4EuSgudoyLXwS2XH8TiQAtmBoc7E-BdS-rYq96dCt7T2uIoYy9-211gPGx9Z6_8Hpap0pD-1sGBCR-llhvvpRKygekzCI6o1nIAZ6bcAYKvL_EW85c4jQLNCvo7uOIJVb4zQAVt/s320/DSC02703.JPG" t8="true" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Frankie Harveyhttp://www.blogger.com/profile/07795284904987298886noreply@blogger.com0tag:blogger.com,1999:blog-6518313030588245463.post-64967329852045539102011-05-21T14:45:00.011-04:002011-05-21T18:46:33.202-04:00Turkey Stacks with Chili-Chipotle Beans and 3-Ginger Salad<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
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Ground turkey is not something I usually go to when I need something <em>to go to.</em> Recently though, I had picked up a little ground turkey but wasn't really sure what to do with it. As I browsed through my pantry, a few items stood out, the creative energy started happening, and I thought, "This might not be so bad after all."</div>
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Turkey is really very bland, and, when ground, tends to be dry. So, you always need to add moisture to it and season it well. These little stacks were a surprise hit, so I thought to share them with you in case you wanted to try something just a little different. I made a delicious, refreshing salad alongside, using fruit and fresh herbs from my garden, along with three different types of ginger as part of the dressing. This salad added a freshness to the meal and really made it come alive.</div>
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<em>As a side note, these little guys can certainly be grilled, especially if you're hanging outside for a beautiful weekend. These are quick, easy, and not too heavy. Ice cold beer, mojitos, or margaritas would complement this meal perfectly.</em></div>
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<strong>INGREDIENTS:</strong></div>
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Ground turkey</div>
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Onion</div>
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Onion powder</div>
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Sliced bread</div>
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Tortilla shells</div>
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Oil</div>
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Shredded cheddar cheese</div>
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Lime wedges</div>
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Moe's Hot Barbeque Sauce (optional) or your favorite</div>
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Chili beans</div>
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Chipotle peppers in adobo sauce</div>
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Scallions</div>
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Cilantro</div>
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Salt</div>
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Pepper</div>
Jalapenos, optional<br />
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Preheat oven to 350 degrees. Cut out rounds of tortilla shells, brush a little oil over top, and sprinkle with salt. Bake until lightly browned and crisp, 6 to 8 minutes.<br />
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<strong>THE PATTIES</strong>: In mixing bowl, shred 3 crustless pieces of bread, and add enough water, milk, or buttermilk for soaking. In the meantime, finely mince 1 onion.</div>
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Once bread has soaked, add minced onion, 1 1/2 pounds of ground turkey meat, 2 Tablespoons onion powder, salt, and black pepper. Mix well. Make patties.<br />
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In frying pan, add a little oil and butter, then cook on each side until done.<br />
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In the meantime, in a saucepan, heat two cans of chili beans, adding 1 to 2 minced chipotle peppers with adobo sauce.<br />
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Assemble into stacks, topping with cheese, cilantro, and scallions.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJZPFx0VZmh8LOKFXF9kzDTL08Ik7A_ys0UskfzzrEZFG6JCnbcQrVX6wv6B17riZyqrlM0N3X8-S0ZRNjh6_YxDtRJYDfrX7Ul4kmTEeMMgu0ZTguEB1SYXI8OsKM7inKzn2mj2wuPI7n/s1600/DSC02527.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="419" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJZPFx0VZmh8LOKFXF9kzDTL08Ik7A_ys0UskfzzrEZFG6JCnbcQrVX6wv6B17riZyqrlM0N3X8-S0ZRNjh6_YxDtRJYDfrX7Ul4kmTEeMMgu0ZTguEB1SYXI8OsKM7inKzn2mj2wuPI7n/s640/DSC02527.JPG" width="640" /></a></div>
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<strong>SALAD</strong>: Use lettuces and ingredients that you prefer or have readily available. I used strawberries, pears, chopped almonds, microgreens, and herbs from my garden for this salad because I already had everything on hand.</div>
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<strong>FOR THE DRESSING</strong>: In small mixing bowl, add 2 Tablespoons white balsamic vinegar, juice of 1 to 2 limes with zest (some limes are juicier than others), and 1 Tablespoon finely minced candied ginger. Grate 2 Tablespoons fresh ginger into bowl, no need to peel the ginger. Whisk in 1/4 cup of light olive oil (or canola, sesame, or grapeseed) and 2 Tablespoons of ginger oil*, salt, and pepper. Sesame seeds, optional.</div>
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*If you can't find ginger oil, you can substitute sesame oil or whatever oil you have. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLcXl0_iDZArGWEbl96T-aEfrfjTrQtQspN56bx-GjrR4XMJDXwM_BR9xWpR7mUNZShExRe5uuapwS5JNKJCRIqjDrJXy6-Td4g4pF0nsL_AVCkXSp1f2jix2gIMjx9FkVejkNlJ9HHmEx/s1600/DSC02525.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLcXl0_iDZArGWEbl96T-aEfrfjTrQtQspN56bx-GjrR4XMJDXwM_BR9xWpR7mUNZShExRe5uuapwS5JNKJCRIqjDrJXy6-Td4g4pF0nsL_AVCkXSp1f2jix2gIMjx9FkVejkNlJ9HHmEx/s320/DSC02525.JPG" width="320" /></a></div>Frankie Harveyhttp://www.blogger.com/profile/07795284904987298886noreply@blogger.com0tag:blogger.com,1999:blog-6518313030588245463.post-21536263115029687482011-05-18T10:15:00.002-04:002011-05-18T16:25:41.596-04:00Arugula and Prosciutto di Parma Wraps<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX3ab8cDk85A9BefxY0JDuqpvmIe8plINno9V2gfS8D-FBHWx2MhPIrzFOldmONFu-XmvLtpbt0zhj6ckTxkytaMO7LMswyYD76XRkKNOJLjJZBFB2q5A0o73oYPCqHHuMvNl7xH39CgIe/s1600/DSC02602+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="364" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX3ab8cDk85A9BefxY0JDuqpvmIe8plINno9V2gfS8D-FBHWx2MhPIrzFOldmONFu-XmvLtpbt0zhj6ckTxkytaMO7LMswyYD76XRkKNOJLjJZBFB2q5A0o73oYPCqHHuMvNl7xH39CgIe/s640/DSC02602+%25281%2529.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> The two most famous t<span class="goog_qs-tidbit-0"><span class="goog_qs-tidbit goog_qs-tidbit-0">ypes of Italian </span></span><span class="goog_qs-tidbit-0"><span class="goog_qs-tidbit goog_qs-tidbit-0">prosciutto crudo are </span></span><span class="goog_qs-tidbit-0"><span class="goog_qs-tidbit goog_qs-tidbit-0"><em>prosciutto di Parma</em></span></span><span class="goog_qs-tidbit-0"><span class="goog_qs-tidbit-0"><span class="goog_qs-tidbit goog_qs-tidbit-0">, from Parma, Italy</span></span></span><span class="goog_qs-tidbit-0"><span class="goog_qs-tidbit goog_qs-tidbit-0"> and </span></span><span class="goog_qs-tidbit-0"><span class="goog_qs-tidbit goog_qs-tidbit-0">prosciutto di San Daniele</span></span><span class="goog_qs-tidbit-0"><span class="goog_qs-tidbit-0"><span class="goog_qs-tidbit goog_qs-tidbit-0">, from the San Daniele del Friuli </span></span></span><span class="goog_qs-tidbit-0"><span class="goog_qs-tidbit-0"><span class="goog_qs-tidbit goog_qs-tidbit-0">area, of Italy</span></span></span>. The prosciutto di Parma has a slightly nutty flavor due to the parmigiano reggiano whey that is added to the pigs' diet. These hams are the most expensive and world-renowned! The ham is sliced paper-thin and the texture is soft, buttery and melt-in-your-mouth delicious. Prosciutto is made from the hind leg or thigh of the pig. Depending on the size of the meat will vary the drying time, usually nine months to two years. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I use prosciutto frequently and with just about everything. We just love it! As an antipasto, it can be eaten just with a fresh baguette and chunks of Parmigiano Reggiano cheese, or wrap it around melon slices or even thin, crisp, bread sticks. Make sure you have a bottle of Italian red on hand! It can also be used to cook with in many recipes, some of which you will find on The Elegant Gourmet. One of Italy's popular dishes is <em>Saltimbocca</em>, in which the meat is wrapped around the outside peices of veal, pork or chicken with sage leaves encased and then pan fried. It is also topped on pizza's or with tomatoes and mozzarella. The little ribbons of fat left on around the meat is actually loved and eaten, because the Italians say that it aids in digestion. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Look for prosciutto di Parma in your local gourmet deli's or supermarket's that have the whole fresh hams, to be sliced fresh to your order. In my area, the best prosciutto di Parma comes from my friends at Dorn's Liquors. <a href="http://www.facebook.com/#!/dornsliquors">http://www.facebook.com/#!/dornsliquors</a> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> This is simply the best ham in the world!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">INGEDIENTS:</div><div class="separator" style="clear: both; text-align: center;">Prosciutto di Parma</div><div class="separator" style="clear: both; text-align: center;">Arugula</div><div class="separator" style="clear: both; text-align: center;">Parmigiano Reggiano Cheese</div><div class="separator" style="clear: both; text-align: center;">Lemon Juice</div><div class="separator" style="clear: both; text-align: center;">Olive Oil</div><div class="separator" style="clear: both; text-align: center;">Salt</div><div class="separator" style="clear: both; text-align: center;">Fresh Cracked Black Pepper</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">To make a dozen wraps, lay out 6 slices of ham at a time. Drizzle with a little lemon juice, olive oil, grated cheese, and pepper all around the meat. Take a few arugula leaves and wrap up in the ham to make a decorative roll with the leaves slightly overhanging. Continue with the next 6 slices. Arrange all on platter, sprinkling a little more olive oil all over and around. Serve with grissini or fresh baguettes and chunks of cheese.</div><div class="separator" style="clear: both; text-align: center;">(Below) Melon, Taleggio Cheese, Parma ham, Walnuts, Pistachios, Olive Oil</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjbvbDPN6wW_4w3_O3gZn2TTc4tjniKZEnZ9A4pWhPSdbjhyIjd6rfoGvGy21-bG8KGKwjRrQ09LDcrUVatBy87K6kzPd4pAwQQNXlOOvrEvJlmu6CsiBmZtl6Q7wUHuWQTTXwr0M6num9/s1600/DSC02563+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjbvbDPN6wW_4w3_O3gZn2TTc4tjniKZEnZ9A4pWhPSdbjhyIjd6rfoGvGy21-bG8KGKwjRrQ09LDcrUVatBy87K6kzPd4pAwQQNXlOOvrEvJlmu6CsiBmZtl6Q7wUHuWQTTXwr0M6num9/s640/DSC02563+%25281%2529.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Frankie Harveyhttp://www.blogger.com/profile/07795284904987298886noreply@blogger.com0tag:blogger.com,1999:blog-6518313030588245463.post-18160739811356743782011-05-14T16:13:00.000-04:002011-05-14T16:13:24.760-04:00Italian Chicken Sausage With Peppadews and Veggies<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipecdCJJAV5oR0c1AVrKvlO_g1DDfUMQb9-fac9aYWDVZudIg5ZeO0kntBV7eLb7Ds-G64iBTPKu0tZ2kwUxDmOdvHKVVJUVoHD5OaJ2B_z97QFh_P5U-Tcp1b_UAKXPRvP0Th-S0EJHRV/s1600/DSC02079.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="480" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipecdCJJAV5oR0c1AVrKvlO_g1DDfUMQb9-fac9aYWDVZudIg5ZeO0kntBV7eLb7Ds-G64iBTPKu0tZ2kwUxDmOdvHKVVJUVoHD5OaJ2B_z97QFh_P5U-Tcp1b_UAKXPRvP0Th-S0EJHRV/s640/DSC02079.JPG" width="640" /></a>My Italian Chicken Sausage with Peppadews and Veggies is one of those recipes that evolved from ingredients I had left in my refrigerator: We'd been on vacation, and I needed to use up our leftovers so I didn't have to haul them back home! Despite being unplanned, when it turned out fabulously, I knew I had to include it here for you. </div><br />
Italian chicken sausage links (I used hot)<br />
Zucchini<br />
Yellow squash<br />
Peppadews<br />
Garlic cloves<br />
Dried oregano<br />
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Brown and cook sausages in hot skillet. Set aside, and keep warm. If there is a lot of grease from meat, drain out. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUdHKKCw0HODy6oe2TRdkKBzhMMHiXGo2Vhcvz2mxqsn2bhUZ1KG5Oi-sowfBCq6LIeQv4R43Dh65uSEIHAwSP0VkOTGzbQIbX3y77GsGfpeGVirYfiTaCAizkOZ540_CA4Zyr9X9ysUSw/s1600/DSC02076.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUdHKKCw0HODy6oe2TRdkKBzhMMHiXGo2Vhcvz2mxqsn2bhUZ1KG5Oi-sowfBCq6LIeQv4R43Dh65uSEIHAwSP0VkOTGzbQIbX3y77GsGfpeGVirYfiTaCAizkOZ540_CA4Zyr9X9ysUSw/s400/DSC02076.JPG" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In same skillet, reheat to hot, then drizzle in a little olive oil. Place large diced veggies, seasoned with oregano, salt, and pepper, in hot pan to sear, then turn to other side. Add garlic chunks and peppadews. Saute and cook until veggies are tender but still crisp. Keep heat to high. Remove and set aside with meat.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In same pan, use the stock, wine, or whatever liquid you choose to deglaze the pan, scraping up the browned bits and sightly reducing to make a nice sauce. Whisk in a few tablespoons butter. Pour over meat and veggies.</div></div>Frankie Harveyhttp://www.blogger.com/profile/07795284904987298886noreply@blogger.com2tag:blogger.com,1999:blog-6518313030588245463.post-24706241661374397792011-04-26T09:30:00.000-04:002011-04-26T09:30:12.301-04:00Vegetable Fajita Soup<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji0K9I3MJR3I5z-qlhWJP8zDeVydf7s2MJjiFWiSW2d4mBGKXVyhk9XB7Uq-kT1rJG0jC8ayOLwJRaZ3JnnS2_BqyOhKXQ6tbkTn6s-btMbAdAHAlkCoDg9AiLgAsL28SotmUY-jTAKsad/s1600/DSC02278.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji0K9I3MJR3I5z-qlhWJP8zDeVydf7s2MJjiFWiSW2d4mBGKXVyhk9XB7Uq-kT1rJG0jC8ayOLwJRaZ3JnnS2_BqyOhKXQ6tbkTn6s-btMbAdAHAlkCoDg9AiLgAsL28SotmUY-jTAKsad/s640/DSC02278.JPG" width="640" /></a></div><br />
Peppers, grilled (red, orange, and yellow)<br />
Onion, grilled<br />
Vegetable stock<br />
Carrots<br />
Celery<br />
Garlic<br />
Olive oil<br />
Bowtie pasta<br />
Sage sprigs<br />
Thyme sprigs<br />
Salt<br />
Pepper<br />
Fajita seasoning<br />
Chick peas (optional)<br />
Grape tomatoes, halved (optional)<br />
<br />
Liberally oil 3 to 4 bell peppers and a quartered onion. Season with fajita seasoning. Grill until lightly charred.<br />
<br />
In blender, puree peppers, onions, and garlic, adding enough vegetable broth to process.<br />
<br />
Pour blender mixture into stockpot, and add vegetable broth to your desired serving quantity. Season, and add a couple of tablespoons of fajita seasoning. Stir. Tie together a few sprigs of thyme and sage, and bring to a boil. Add pasta and vegetables. Cook until veggies are tender and pasta is al dente. Add tomatoes toward the end of cooking so as not to turn to mush. Remove sprigs. Top with fresh herbs.<br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge_toNL4y-JNP7KCeT_fXVW1deZ4W1luSkOeXP7Mz0jbZFjeA-7v0jp4wpHUSPT7FLUe3vybaeRicOoNtyQZNM7CiOfkTWFnA25vFIPvF4bMtZYZY5M57xnQ_lWkBmvecjq7Z4AdLCipzn/s1600/veggie+soup.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="329" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge_toNL4y-JNP7KCeT_fXVW1deZ4W1luSkOeXP7Mz0jbZFjeA-7v0jp4wpHUSPT7FLUe3vybaeRicOoNtyQZNM7CiOfkTWFnA25vFIPvF4bMtZYZY5M57xnQ_lWkBmvecjq7Z4AdLCipzn/s640/veggie+soup.jpg" width="640" /></a></div>Frankie Harveyhttp://www.blogger.com/profile/07795284904987298886noreply@blogger.com0tag:blogger.com,1999:blog-6518313030588245463.post-37594185498028008292011-04-11T23:14:00.000-04:002011-04-11T23:14:55.739-04:00Osso Buco with Citrus Gremolata and Porcini Risotto<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPJLULj_hjpyHndpLn1hyphenhyphen1cfZS8bNiq75iIqrBs59GohY5JGceHvZAlTSDE8CQ-Nw4ECG0qfj5h8sh2Z3MRFYsqIVSFIvmp622FYjC5pW3vWZO0PViWkxfJpx2cl9JfSqYyIXjvMXByuzZ/s1600/DSC02345.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPJLULj_hjpyHndpLn1hyphenhyphen1cfZS8bNiq75iIqrBs59GohY5JGceHvZAlTSDE8CQ-Nw4ECG0qfj5h8sh2Z3MRFYsqIVSFIvmp622FYjC5pW3vWZO0PViWkxfJpx2cl9JfSqYyIXjvMXByuzZ/s640/DSC02345.JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
<strong>Osso Buco, Italian for <em>"bone with a hole,"</em> is a dish I enjoyed growing up and look forward to making a few times a year. In one of my previous posts, <em><a href="http://frankieharvey.blogspot.com/2011/03/beef-bone-marrow-appetizers.html">Beef Bone Marrow Appetizers</a></em>, I spoke of how much we love the marrow from the bones. My Osso Buco is also one of those special dishes. Braising the veal for a few hours makes it fall-off-the-bone tender, with the sauce becoming concentrated, silky, and so delicious you could eat it as a soup! When you serve it, be sure to give your guests demitasse spoons with which to scoop out the rich, flavorful marrow.</strong><br />
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<strong>While studying up on Osso Buco, I found that the older, traditional Italian recipes used cinnamon, but many chefs today do not include it. I've always used cinnamon in this dish because it brings the sauce to new level of richness. It is your option for adding or not. </strong><br />
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<strong>A little fun fact for you: This dish originated in Milan and is traditionally served with a Risotto alla Milanese. Outside of Milan, it's usually served with a pasta or polenta. I served my Osso Buco with a Porcini Risotto. Be inspired to make what you love! There are some fine wines to serve with this dish that would perfectly complement these flavors, such as a Chateauneuf-du-Pape, Brunello, Amerone, Merlot, even a big Zinfindel. I served a California Pinot Noir.</strong><br />
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<div style="text-align: center;"><strong>"Drink what you love, love what you drink" </strong></div><br />
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<strong>INGREDIENTS:</strong><br />
<br />
4 - Veal shanks, plus butcher's twine<br />
6 slices - Prosciutto, thinly sliced<br />
3 - Carrots, cut into large chunks<br />
1 - Celery stalk, cut in thirds<br />
1 - Onion, large dice<br />
1 - Fennel bulb, cored, cut in chunks<br />
2 - Garlic cloves, whole<br />
1 large can - Whole San Marzano tomatoes, preferred<br />
3 - Bay leaves<br />
2 tsp. - Cinnamon (optional)<br />
1 cup - White wine<br />
4-6 cups - Beef or chicken stock<br />
8 sprigs - Thyme, bundled and tied<br />
Butter<br />
Olive oil<br />
Flour for dredging<br />
Salt<br />
Pepper<br />
<br />
<strong>GREMOLATA:</strong><br />
<br />
1 cup - Parsley, minced<br />
1 - Orange, zested<br />
1 - Lemon, zested<br />
1-2 - Garlic cloves, minced<br />
<br />
Preheat oven to 350. In large dutch oven, melt 3 tablespoons butter with 2 tablespoons olive oil. Season meat liberally with salt and pepper, and then dredge in a little flour. Tie with butcher's twine equatorally, not too tightly.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgexlDdQ8D5iBs3P78m4E_mYZuv8J5Dh5lavy111OsyVB90Cu4ACjk85Aq7Ojy-OQ-R3XZuEWEyoQlBMLuZAKc-OnB62aD5H7Qmh6E1yXtAk22Ef4oIuw28AWgPeTlmvWuwdy6u_E-JhG2v/s1600/DSC02320.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgexlDdQ8D5iBs3P78m4E_mYZuv8J5Dh5lavy111OsyVB90Cu4ACjk85Aq7Ojy-OQ-R3XZuEWEyoQlBMLuZAKc-OnB62aD5H7Qmh6E1yXtAk22Ef4oIuw28AWgPeTlmvWuwdy6u_E-JhG2v/s400/DSC02320.JPG" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Brown both sides of meat in dutch oven. If all 4 shanks don't fit, brown meat in batches. Remove meat, and set aside when done browning.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_6qcjQP5k5WnbRFQ87farCewfPJMJKkzud4R7743OHn8KYXda85A7vf5UAcOOYS6CBWCBl1pxBcxP9xlM5rladCDhCQcydAIYvhFu_ZOsXfezdRU2zWffZ-9jcwEklHKvAtddSO4jnpXo/s1600/DSC02323+%25281%2529veal+shank4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="284" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_6qcjQP5k5WnbRFQ87farCewfPJMJKkzud4R7743OHn8KYXda85A7vf5UAcOOYS6CBWCBl1pxBcxP9xlM5rladCDhCQcydAIYvhFu_ZOsXfezdRU2zWffZ-9jcwEklHKvAtddSO4jnpXo/s400/DSC02323+%25281%2529veal+shank4.JPG" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Quickly fry prosciutto, and remove with a slotted spoon. Set aside.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Pour off used oil, and add few drizzles of fresh olive oil to pan. Season veggies with salt and pepper. Cook until browned, about 15 minutes.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">While veggies are browning, in another pot, add stock, wine, and tomatoes with juice. Bring to a boil.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Add meat and prosciutto back into dutch oven on top of veggies. Add hot wine, broth, and tomato mixture to completely cover. If not covered completely, add more broth or water to just cover. Add bay leaves and thyme bundle.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Cover dutch oven, and place in oven for 1 hour. Check liquid level. Add more liquid to cover if needed. Cook for another 1 1/2 hours. Repeat.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In the meantime, make Gremolata.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzuKHENoqTG1A6KOsclJ7CwYbMDvgZQrxzHF4W1pRvWaW0Q_vvAYRURRY77Hg3P98a0OSAOaoH-oFBJnEhwzj3NJSGoK3jwpTrFSUZGwSCbrEwnQWFenHG54KtERzXElalYa_1k2WTifmh/s1600/DSC02338+%25281%2529cutrus+gremolata.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzuKHENoqTG1A6KOsclJ7CwYbMDvgZQrxzHF4W1pRvWaW0Q_vvAYRURRY77Hg3P98a0OSAOaoH-oFBJnEhwzj3NJSGoK3jwpTrFSUZGwSCbrEwnQWFenHG54KtERzXElalYa_1k2WTifmh/s400/DSC02338+%25281%2529cutrus+gremolata.JPG" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Remove lid from dutch oven, and cook for 30 more minutes, watching liquid levels.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFF92l-GRoxdJJVHUVMPX8llnv1-f4BXykgrwpRdNElwCVuNIsTMjIiKgjr29dDuPkEP0P8Xzm5fRnjeR_Pqs196KfL6u9FJhroUg2ldQrmBy9L82q1BcGGZYbzEEFiA7DZ6-NYWzLx4LW/s1600/DSC02331.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFF92l-GRoxdJJVHUVMPX8llnv1-f4BXykgrwpRdNElwCVuNIsTMjIiKgjr29dDuPkEP0P8Xzm5fRnjeR_Pqs196KfL6u9FJhroUg2ldQrmBy9L82q1BcGGZYbzEEFiA7DZ6-NYWzLx4LW/s400/DSC02331.JPG" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Remove from oven. Remove meat, and transfer to a warmed platter. Cover, and set aside. Taste the sauce for seasoning. Remove thyme bundle and bay leaves, discard. Pour sauce and veggies into blender to puree into a smooth sauce. You may need to do it in two batches. <em>Hot liquid will expand, so use caution. Using a kitchen towel with hand firmly placed on lid when turning on will prevent the lid from flying off and redecorating your kitchen.</em> An immersion blender will work, as well. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Plate Osso Buco with sauce and Gremolata.</div></div><br />
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<strong>PORCINI RISOTTO:</strong><br />
<br />
Arborio rice<br />
Small onion<br />
White wine<br />
Chicken stock<br />
Porcini mushrooms, reconstituted<br />
Mushroom broth from reconstituted mushrooms<br />
Parmigiano-Reggiano cheese, grated<br />
<br />
<div align="left">Follow directions on rice package. Be sure to double rinse your dried mushrooms because they are very sandy. Once you have rinsed them very well, add a cup of very hot water to small bowl to cover mushrooms. Let sit for 30 minutes. STRAIN the liquid using a paper towel or coffee filter to make sure you filter out any remaining grit from the mushrooms. Use the mushroom liquid as part of the liquid to make the risotto. Rough chop mushrooms to add to risotto.</div><div align="left"><br />
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</div><div align="left" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHzFfqRuHL4aa8hvPNUggufOwrm1JqAab5fNO__tByDiDBHctpErJ29U0zcSHNsZugwDrm_RDFErs7J2IiJs_z18BXfipNaiVkEwbTKSbPJ84znt0X7ToPqlcZFdET6Wkg8YOp2hxW5dUb/s1600/DSC02333.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHzFfqRuHL4aa8hvPNUggufOwrm1JqAab5fNO__tByDiDBHctpErJ29U0zcSHNsZugwDrm_RDFErs7J2IiJs_z18BXfipNaiVkEwbTKSbPJ84znt0X7ToPqlcZFdET6Wkg8YOp2hxW5dUb/s200/DSC02333.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx4Y91mEzsyL9STwPt61RfRcq6CFOZGOVwmaH-R-MiduQpog_SF0yDlM08xJ_1_hzjUMGPwjij5_Z2_oO39AnARcD0i4BN5a9ehmPzstZnK-k2h6wonISkUhEHuEju0Uu_7WPMXv92hNR6/s1600/DSC02329+%25281%2529porchini.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="195" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx4Y91mEzsyL9STwPt61RfRcq6CFOZGOVwmaH-R-MiduQpog_SF0yDlM08xJ_1_hzjUMGPwjij5_Z2_oO39AnARcD0i4BN5a9ehmPzstZnK-k2h6wonISkUhEHuEju0Uu_7WPMXv92hNR6/s200/DSC02329+%25281%2529porchini.JPG" width="200" /></a></div>Frankie Harveyhttp://www.blogger.com/profile/07795284904987298886noreply@blogger.com0tag:blogger.com,1999:blog-6518313030588245463.post-10605167091294807992011-03-28T10:22:00.000-04:002011-03-28T10:22:20.046-04:00Clementine, Cranberry, and Cashew Salad with Raspberry Balsamic Glaze<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu-zNta80Y3GyNjxdEpXA6_JRG_SfbWa_QKBxDrT2ptBQ5WxFK7EQ13LZC9w14QWEkRkPCI7wloEPnyjarysKLCVxrg6VRDJO2wmilJKAUsJJl25VehK63UrSqtAXgxs25Y39YaM2Otf6C/s1600/DSC02075555.jpg" imageanchor="1" style="height: 315px; margin-left: 1em; margin-right: 1em; width: 676px;"><img border="0" height="307" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu-zNta80Y3GyNjxdEpXA6_JRG_SfbWa_QKBxDrT2ptBQ5WxFK7EQ13LZC9w14QWEkRkPCI7wloEPnyjarysKLCVxrg6VRDJO2wmilJKAUsJJl25VehK63UrSqtAXgxs25Y39YaM2Otf6C/s640/DSC02075555.jpg" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Salads never have to boring again! There are so many wonderful ingredients, you can easily make a different salad every day of the year. Creative combinations have never been easier with the variety of fruits, nuts, veggies, cheeses, meats, and lettuces available to us today. And don't forget about playing with our seasonings and dressings, too! </div><div align="center" class="separator" style="margin: 0in 0in 0pt; text-align: center;"><br />
</div><div align="center" class="separator" style="margin: 0in 0in 0pt; text-align: center;">This salad is a breeze, especially if you already have some of the ingredients in the fridge. I used a mixed greens package and started building from there: ripe papaya, dried cranberries, cashews for crunch, and clementines for a juicy burst. I drizzled a raspberry basamic glaze, added some freshly cracked black pepper and sea salt, lighty tossed, and it was done.</div><div align="center" class="separator" style="margin: 0in 0in 0pt; text-align: center;"><br />
</div><div align="center" class="separator" style="margin: 0in 0in 0pt; text-align: center;">Step out of your comfort zone, and get beyond tomatoes, cucumbers, and iceburg lettuce. There are taste sensations waiting to dance on your tongue tonight! It's a great way to get children interested in these new flavors that can be incorporated into so many crossover dishes. Adding fruits, nuts, berries, grains, and herbs help diminish salad fatigue <u>and</u> boosts your system, so get creative!</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsgCUy1JPeHVjtUPpzjHRX5Hw9mOR1w6ILGgNxDgM6B6Aqtk7ZXlmfEgbrEg4V-d4lOg94fIaIvovwyz3l2JXMAD1b9RP8kRHRZBY_0wnDYt6Am_KZR2lSJAb8mWN4W511ZHbR-6k3Z-0r/s1600/DSC02492.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsgCUy1JPeHVjtUPpzjHRX5Hw9mOR1w6ILGgNxDgM6B6Aqtk7ZXlmfEgbrEg4V-d4lOg94fIaIvovwyz3l2JXMAD1b9RP8kRHRZBY_0wnDYt6Am_KZR2lSJAb8mWN4W511ZHbR-6k3Z-0r/s400/DSC02492.JPG" width="225" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqWT0OyLciX_k5NduVvEOdnDzCl6zjsJ5zMUjzp6ZRoyhLIDvQDhVIDH_YLvq3i0S74FxFZHS1Mc6Kqrj6mtEqqN7m0zBlfDWX4pyUrXqmTDrwLKDf7_JB7zKjnXcHKYVfWJF6nk9pRQ8b/s1600/DSC02073333.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="416" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqWT0OyLciX_k5NduVvEOdnDzCl6zjsJ5zMUjzp6ZRoyhLIDvQDhVIDH_YLvq3i0S74FxFZHS1Mc6Kqrj6mtEqqN7m0zBlfDWX4pyUrXqmTDrwLKDf7_JB7zKjnXcHKYVfWJF6nk9pRQ8b/s640/DSC02073333.jpg" width="640" /></a></div>Frankie Harveyhttp://www.blogger.com/profile/07795284904987298886noreply@blogger.com2tag:blogger.com,1999:blog-6518313030588245463.post-13445534668254530112011-03-19T11:42:00.000-04:002011-03-19T11:42:24.810-04:00Salmon Gravlox<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
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<strong><span style="color: #b45f06;">SALMON GRAVLOX</span></strong><br />
<br />
Gravlox usually takes two to three days for the curing process to complete, but it's well worth the time and effort. When all is said and done, it will melt in your mouth. The pre-packaged salmon that you buy in the store often tastes like plastic, has a rubbery texture, and is devoid of any real freshness. Use only the freshest, highest quality, sashimi-grade salmon possible.<br />
<br />
2 lbs. - Salmon fillet, with skin on<br />
1/2 cup - Sugar<br />
1/4 cup - Salt<br />
1/4 cup - Vodka or a lemon vodka, gin, or aquavit (optional)<br />
2 tsp. - Peppercorns, crushed<br />
2 bunches - Fresh dill, plus more for garnish<br />
<br />
<br /><br />
Cut fillet in half, leaving skin on salmon. Remove pin bones with tweezers or small pliers.<br />
<br />
Rough chop fresh dill, stems included. Crush peppercorns, and then mix together with sugar and salt. Lay salmon flesh sides up, sprinkle only the flesh with all of the mixture, and then place the dill on the bottom piece. Lay pieces flesh-to-flesh, and place in a glass dish. Cover with plenty of plastic wrap to seal. Pleace a heavy weight, such as a brick, canned items, or cast-iron pot, on top of salmon.<br />
<br />
Keep refrigerated. Turn every 12 hours for 72 hours, re-wrapping and weighting salmon.<br />
<br />
Do not discard the brining liquid that forms until it is ready to slice. The salmon should be succulent, plump, and sweet.<br />
<br />
Gently scrape or rinse off the dill and any leftover mixture from the salmon and pat dry. Using a very sharp carving knife, cut the salmon into paper thin slices on the bias, removing each slice from the skin. Place on serving platter. Serve with condiments, such as extra dill, capers, hard-boiled eggs, lemons, onions, rye toasts or pumpernickel bread, mustard-dill sauce, cucumber slices, or radishes. Place extra dill on salmon for presentation.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkhw71hyphenhyphene9kkBkPRJh4i1hZfvh_HginB50qncVd43bZOxspBnf7lFE5rnOXTKbp3A-nTsxtx5_kZUniPTvdT0YyAZxjuv2uxxiw47hBcgpr-Ixw90fCEPSziVKBMMACuoF2fm11a_27vyA/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="254" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkhw71hyphenhyphene9kkBkPRJh4i1hZfvh_HginB50qncVd43bZOxspBnf7lFE5rnOXTKbp3A-nTsxtx5_kZUniPTvdT0YyAZxjuv2uxxiw47hBcgpr-Ixw90fCEPSziVKBMMACuoF2fm11a_27vyA/s640/003.JPG" width="640" /></a></div>Frankie Harveyhttp://www.blogger.com/profile/07795284904987298886noreply@blogger.com0tag:blogger.com,1999:blog-6518313030588245463.post-89963140491381864212011-03-12T23:25:00.000-05:002011-03-12T23:25:23.111-05:00Austrian Chicken Streudel<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnbkkmvcJi8IQdJRp6iggYFiu2uXyNOFB2-QHow3uZoQUvhQynWRj5XQRtiRtIKxWQoMof0Gzes9kHSuB8bYPpoCXhZH1gi7OsptNVzVlppViaz21V2IBhjM-8credZZmgyaYX_3xVsdFG/s1600/Austrian+Chicken+Streudel1.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ex="true" height="524" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnbkkmvcJi8IQdJRp6iggYFiu2uXyNOFB2-QHow3uZoQUvhQynWRj5XQRtiRtIKxWQoMof0Gzes9kHSuB8bYPpoCXhZH1gi7OsptNVzVlppViaz21V2IBhjM-8credZZmgyaYX_3xVsdFG/s640/Austrian+Chicken+Streudel1.jpg" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">This recipe goes back about 35 years. My friend's mom made the streudel with a pastry dough in one large piece. It was thick, heavy, and there was never enough crust for the amount of filling - and everyone knows the crust is the best part! Back in the '70's, pastry dough was popular and used for many appetizers, snack foods, and just about anything you could wrap and bake. Given my Lebanese heritage, our family used filo (phyllo) dough for all things savory or sweet. So, I adapted her recipe, changing out the pastry dough for a lighter, crispier, more buttery bite. These can also be made into delicious little hors d'oeuvres!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>INGREDIENTS</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 cups - Diced chicken</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 tablespoons - Dried tarragon or 6 stems fresh tarragon, stripped and chopped</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">8 - Green onions, thinly sliced</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 1/2 cups - Sliced mushrooms</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup - Minced parsley</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 1/2 cups - Shredded swiss cheese</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 lb. - Butter (2 sticks)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Salt</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Freshly cracked black pepper</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 lb. - Butter, melted, preferably <em><strong>rendered or clarified*</strong> (see note at bottom)</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 lb. - Filo dough</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>DIRECTIONS</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In large mixing bowl, dice or shred chicken. A mix of white and dark is desirable. Whether you boil, bake, or broil your chicken, make sure there are no bones, fat, gristle, or skin before adding to mixture. <em>(If you boil a whole chicken, this is a great opportunity to make chicken stock to put in the fridge or freeze for later use.)</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In large, hot, saute pan, melt butter until it starts to bubble. Season mushrooms and onions with salt and pepper. Saute mushrooms and onions, just until tender. Cool slightly. Add to chicken mixture, and stir well with your hands to incorporate. Add cheese and parsley last. Taste, and season well. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Preheat oven to 350 degrees. Make sure filo dough is room temperature. Place parchment paper on baking sheet. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Keep portion of filo dough covered with a slightly damp, clean cloth that you are not using, so it won't dry out.</em> </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Place one piece of filo dough on dry surface, and with a pastry brush or clean, small paint brush, brush with melted butter. Place second piece of filo dough on top of first piece, and brush again with melted butter.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Place 2/3 cup of filling on dough, about 3 inches from bottom, and fold. Start rolling away from you, loosely. Fold in sides to make a package. Midway through roll, brush liberally with melted butter. Streudels should be about 4 to 5 inches wide by 6 to 7 inches long.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Place on parchment, and brush liberally with more butter. Sprinkle with salt and pepper. Continue until all filling is used.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Bake at 350F until browned, about 20 to 30 minutes. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="text-align: center;"><img border="0" ex="true" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguYzAlYbQMpMyk67yp4O3PvqlrliT4LM1Fy-_v43HNZxBsidaqZMfSGSLvbMXupoOXE7-1u6dGoOB8YLANWV8jMA5rGCPPO0vTM-nnjCE9pKwUWL6HUovOebyF2C_DPSPks5yfH_Zka5AS/s400/AustrianChicken.jpg" width="400" /></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM7cJJuetklmCMfrhBf10C_WcfTV6P9wLI2yFD3QwAbGV9PfZRhD_p4leTfQlEoFjbnYbW3HLILWA7t1KD567a7tOZThuRE05j6uLjZC5wV_2p5EiflYWtZktUYAEH483BWy4cE-X9lIbM/s1600/Austrian+Chicken+Streudel2.jpg" imageanchor="1" style="cssfloat: right; margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM7cJJuetklmCMfrhBf10C_WcfTV6P9wLI2yFD3QwAbGV9PfZRhD_p4leTfQlEoFjbnYbW3HLILWA7t1KD567a7tOZThuRE05j6uLjZC5wV_2p5EiflYWtZktUYAEH483BWy4cE-X9lIbM/s400/Austrian+Chicken+Streudel2.jpg" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>*NOTE: RENDERED OR CLARIFIED BUTTER</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Clarified butter is the result of melting the butter slowly so that the water evaporates and the milk solids separate, falling to the bottom. This produces a rich, clear, golden, nutty tasting butter. The smoke point is much higher than regular butter, which means you can saute foods at a much higher temperature. In the United States, it is also known as <em>drawn butter</em>. In India it is called <em>ghee. There is no lactose in clarified butter, so those that are lactose-intolerant can enjoy this butter.</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Clarifying butter is very easy. In a heavy saucepan, melt butter slowly, allowing the salt to rise to the top and milk solids to fall to the bottom. Let simmer for about 30 minutes. You will see the milky residue on the bottom. Set aside to cool for 15 minutes. Skim off the salt or any solids from the top. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Pour melted butter into clean jar or container, using a strainer to catch the milk solids on the bottom. You can even use a cheesecloth in your strainer, if you like. I save the salt from the top because I use it for seasoning my foods. It has a delicious, nutty, rich flavor. If you do not want the extra salt, use unsalted butter. Clarified butter lasts a long time and can be used in virtually everything! If you are new to this, I would start with one pound of butter, which will yield about 1 cup, maybe a little more. Because different brands use varying amounts of salt and milk solids, the exact amount produced will differ.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEpvLYrJLI8ygRwTcZgc5g27ZXll-fM8lP8qFRoQVN0P2sYUTe4B4pmPArWbxW1Pb6MEGq6LrFcYBVyVrolXGDSP4otMVHZWI7pcUvnLBKyUydFXLwtopC-knF9AAUaDSjgyJw8cGOsPz_/s1600/DSC01352.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEpvLYrJLI8ygRwTcZgc5g27ZXll-fM8lP8qFRoQVN0P2sYUTe4B4pmPArWbxW1Pb6MEGq6LrFcYBVyVrolXGDSP4otMVHZWI7pcUvnLBKyUydFXLwtopC-knF9AAUaDSjgyJw8cGOsPz_/s200/DSC01352.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjktfrpfxXbATCnJOJxEBfd3OLxbMbpSJKyOmoYpjpBvslyodUYlnten7gBDM1B_3b4LvYuaZuxSK9aXe-fC1ERsy9SQ-qotZMEwJipsDj5Kw1yaJy4wgYpAYNA8jibsphX3iqSiE69_0u8/s1600/rendered+butter.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="107" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjktfrpfxXbATCnJOJxEBfd3OLxbMbpSJKyOmoYpjpBvslyodUYlnten7gBDM1B_3b4LvYuaZuxSK9aXe-fC1ERsy9SQ-qotZMEwJipsDj5Kw1yaJy4wgYpAYNA8jibsphX3iqSiE69_0u8/s200/rendered+butter.JPG" width="200" /></a></div><div align="justify" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLjC0O-6Kxsy5Oz2xmQCYM79rv7eGASQBqcnyDUEb1MMcw6ZT3Mr5CE-6Z52SqXdc_ZyKV2gUNX_i_czx2OV53BgH7ygeigPjdt3zM8DQCCYWFPjPVm3evNVZgK8TIB-Aiu_pAJgIVULos/s1600/DSC01370.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLjC0O-6Kxsy5Oz2xmQCYM79rv7eGASQBqcnyDUEb1MMcw6ZT3Mr5CE-6Z52SqXdc_ZyKV2gUNX_i_czx2OV53BgH7ygeigPjdt3zM8DQCCYWFPjPVm3evNVZgK8TIB-Aiu_pAJgIVULos/s200/DSC01370.JPG" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Frankie Harveyhttp://www.blogger.com/profile/07795284904987298886noreply@blogger.com0