tag:blogger.com,1999:blog-21742908349646630742024-03-13T20:37:24.577-07:00ZZ Eatsrecipes + photographyZoëhttp://www.blogger.com/profile/03397581839048651751noreply@blogger.comBlogger176125tag:blogger.com,1999:blog-2174290834964663074.post-75786872699460244572016-09-20T19:57:00.000-07:002016-09-20T19:57:19.940-07:00End of Summer Tomato SaladKicking it off - decided to come back and just do a little something for me - my hope is to use the space to keep a record of anything I'm cooking that I like and want to record and to be better about taking photographs and being (somewhat) selective about those photos that are good. So, to (re)start this bad boy, I'm posting some photos from my travels and a few snaps of one of my fave summer meals - tomatoes a la anything.<br />
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<tr><td class="tr-caption" style="text-align: center;">Copenhagen</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Ol & Brod Restaurant in Copenhagen</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Rundetaarn</td></tr>
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Simple Soaking Up The Season Tomato Salad (this time with anchovy vinaigrette)</div>
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heirloom tomatoes<br />
sungold tomatoes<br />
red onion<br />
basil<br />
persian cucumbers<br />
s and p<br />
good olive oil<br />
red wine vinegar<br />
a couple of anchovy filets<br />
garlic<br />
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chop up your tomatoes and cucumbers. thinly slice a little bit of red onion and toss into a little bowl of vinegar, let sit. make a little vinaigrette of anchovy, olive oil, vinegar or lemon juice, salt and pepper and a tiny bit of minced garlic. throw it all together with a handful of torn basil<br />
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<tr><td class="tr-caption" style="text-align: center;">The tomato salad with smashed fingerling 'taters and skirt steak</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Snap from Ol & Brod</td></tr>
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<br />Zoëhttp://www.blogger.com/profile/03397581839048651751noreply@blogger.com0tag:blogger.com,1999:blog-2174290834964663074.post-13901734724163324652014-06-20T13:43:00.002-07:002014-06-20T13:43:25.873-07:00Ina's Herbed Potato Salad with a side of peonies<div class="separator" style="clear: both; text-align: center;">
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I know we all have our go-to, favorite recipes and this is one of mine. Summer is here (-ish, we still do live in San Francisco) and I'm dreaming of outdoor grilling on warm nights. To keep my delusion of summer alive I made a simple summer meal of "barbecue" chicken, herb potato salad and jalapeno cole slaw. I have been making this potato salad of <a href="http://www.barefootcontessa.com/" target="_blank">Ina Garten'</a>s for years and I just keep coming back to it. It is a simple and refreshing version, herbaceous and not mayonnaise-y (for those of you who have mayonnaise-haters in your life as well).<br />
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To make <a href="http://www.foodnetwork.com/recipes/ina-garten/herb-potato-salad-recipe.html" target="_blank">Ina's potato salad:</a> Place 3 pounds small boiling or fingerling potatoes in a large pot of salted water and bring to a boil. Let simmer for 10-15 mins, drain and then let sit in the colander covered by a dish towel until you are ready for 'em. For the vinaigrette: whisk together 2 tablespoons each white wine, chicken stock, and lemon juice. Add in a clove or two minced garlic (I go for one), a healthy 1/2 teaspoon dijon, 2 teaspoons salt and a generous dusting of pepper. Then slowly whisk in 1/2-2/3 cup olive oil.</div>
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Once the potatoes have cooled a bit cut them in halves or quarters. Add the dressing and toss to combine. For the last step add fresh herbs. Ina adds in a diced red onion and tarragon. I skip the onion and usually add in some chopped cilantro, basil, parsley and/or chives (basically, whatever I have on hand and sounds good).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir6rWZzHTfmSMoUWXq0Y03x0ywwTTsE0W4dSbzzcM61T2JpUQKJ1aHI0Ht1fDzlTzxTGhOHYzfkAaQ8n2os0Jo9WsddQFltXD26bla9KW_9nsefmq3ywGiCfR3nMKjUQs4f04RCsWF7ieI/s1600/Chicken+Overhead.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir6rWZzHTfmSMoUWXq0Y03x0ywwTTsE0W4dSbzzcM61T2JpUQKJ1aHI0Ht1fDzlTzxTGhOHYzfkAaQ8n2os0Jo9WsddQFltXD26bla9KW_9nsefmq3ywGiCfR3nMKjUQs4f04RCsWF7ieI/s1600/Chicken+Overhead.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQT1Rr2SU1VKgXh7Kww_5ZpM1v36dVsPOxhnwqw1qoHgvHFL6GnodGxUsJ3C9kqESdW2nZ6-_jYvyTs2WSYQ_8-X4iTW4ShPJ0IUeFaUOvm-LZXvbDJc0AJl4JgGKQnxxeibZUJqzm2DG8/s1600/Peony+CU.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQT1Rr2SU1VKgXh7Kww_5ZpM1v36dVsPOxhnwqw1qoHgvHFL6GnodGxUsJ3C9kqESdW2nZ6-_jYvyTs2WSYQ_8-X4iTW4ShPJ0IUeFaUOvm-LZXvbDJc0AJl4JgGKQnxxeibZUJqzm2DG8/s1600/Peony+CU.jpg" /></a></div>
<br />Zoëhttp://www.blogger.com/profile/03397581839048651751noreply@blogger.com0tag:blogger.com,1999:blog-2174290834964663074.post-31904928435295677632014-05-06T09:21:00.000-07:002014-05-06T09:21:45.952-07:00Spring Panzanella<div class="separator" style="clear: both; text-align: center;">
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<span style="text-align: start;">Many of my meals start out the same way as my outfits, I'm in the mood for one piece and then build the rest around it. In this case, I was given a beautiful loaf of sourdough bread that I knew I couldn't eat my way through while it was still fresh. So I decided to go with it and make some beautiful croutons with the leftovers and from there, my panzanella was born. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieFtm8xKYJT9LteAwYdehE1Iah1K6DebJMW6C8mpMISowUOs6ZAsxRLx09x4WgP7ifBx-FevztV2ZUg5HiApHp10X1gBW9yldKJWTeC4NFh7zLokQaVa47-x1yQA9huf7QpUbICKMvsW1T/s1600/Pea+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieFtm8xKYJT9LteAwYdehE1Iah1K6DebJMW6C8mpMISowUOs6ZAsxRLx09x4WgP7ifBx-FevztV2ZUg5HiApHp10X1gBW9yldKJWTeC4NFh7zLokQaVa47-x1yQA9huf7QpUbICKMvsW1T/s1600/Pea+Collage.jpg" /></a></div>
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<span style="text-align: start;">I have a borderline unhealthy addiction to English peas, they are my go to afternoon snack right now and there is something cathartic for me about shelling them. </span></div>
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<a href="http://2.bp.blogspot.com/-hzaub5jzXHY/U2Pkf9JM6nI/AAAAAAAAp4w/viqGWYg3CzM/s1600/Lilac+CU.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-hzaub5jzXHY/U2Pkf9JM6nI/AAAAAAAAp4w/viqGWYg3CzM/s1600/Lilac+CU.jpg" /></a></div>
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Anyways, to make the panzanella, I tossed together English peas, some blanched asparagus, shredded kale, arugula and lemon zest. For the dressing I did a quick vinaigrette with a teensy bit of orange muscat vinegar, spring garlic, lemon juice and olive oil (salt and pepper to taste) and drizzled it over the salad (sometimes I add chili flakes when I'm in the mood. To finish I tossed in my croutons and topped it off with a six-minute egg. We devoured it.<br />
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<br />Zoëhttp://www.blogger.com/profile/03397581839048651751noreply@blogger.com0tag:blogger.com,1999:blog-2174290834964663074.post-25945478139355817492014-04-10T09:03:00.000-07:002014-04-10T09:03:34.170-07:00Chicken Tortilla Soup<div class="separator" style="clear: both; text-align: center;">
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I have never been a soup person, that being said, yummm tortilla soup. We are having a little false summer here (I know, we jumped from polar vortex to mini-heat wave) and I am starting to break out, tentatively, the rose, strawberries, and avocados (it's still a little early for fresh tomatoes). I will try to post something springy next, but in the meantime, enjoy some tortilla soup.</div>
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I easily ignored the urge to make my own tortilla strips and happily reached for my always-on-hand bag of Have'a Corn Chips.To begin saute 1 chopped onion until it starts to get a little yummy and brown. Add in 4-6 cloves of smashed garlic along with 1 tablespoon each, paprika and cumin, 1 heaping teaspoon coriander and chili powder and a healthy dash of cayenne. Let the flavors marry for a few minutes before adding in a quart of chicken stock and one 28-oz can of tomatoes. Add a cup and a half of extra liquid whether you choose water (I often do), extra stock or a can of beer - it's up to you. Toss in a couple of bay leaves, a couple teaspoons of salt, a half bunch of roughly chopped cilantro, and a couple handfuls of slightly crumbled tortilla chips. Let the mixture simmer for about 45 minutes.</div>
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Meanwhile, you can be working on your chicken. I used a half chicken but go with what suits you. I just did a super simple preparation for the chick-a-dee - season the meat with salt and pepper, sear in a cast iron skillet until skin is golden and then pop into a 450 degree oven for about 30 minutes or until cooked through. Once the soup mixture is done cooking, puree and serve. I like to put the shredded chicken on the bottom of the bowl and pour the soup over it - topping it off with some shredded cheddar, fresh cilantro, chopped avocado. I also like to eat the crispy chicken skin while i shred the meat. </div>
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This recipe was inspired by the <a href="http://www.foodandwine.com/recipes/tortilla-soup-qfs" target="_blank">tortilla soup recipe</a> from <a href="http://www.foodandwine.com/" target="_blank">Food & Wine Magazine</a>. </div>
<br />Zoëhttp://www.blogger.com/profile/03397581839048651751noreply@blogger.com0tag:blogger.com,1999:blog-2174290834964663074.post-71670093327790700772014-03-06T13:26:00.000-08:002014-03-10T11:23:07.654-07:00Throwback Thursday - Autumn in Canada and a Cold-Weather Stew<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyg_1oArlKMCKUZKCwdj3iuBHQdYgT9zh9VnXbpfrkFsb9kmAMLQI6Q5uARZACXQVLHp49fnYCFs7PHOxJcfsI3bdPCZNdXBD3h4d9FRqJ2y06v-rp2bCRohRpUk5ZZrU6YPrg_9kcEJCk/s1600/Carrot+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyg_1oArlKMCKUZKCwdj3iuBHQdYgT9zh9VnXbpfrkFsb9kmAMLQI6Q5uARZACXQVLHp49fnYCFs7PHOxJcfsI3bdPCZNdXBD3h4d9FRqJ2y06v-rp2bCRohRpUk5ZZrU6YPrg_9kcEJCk/s1600/Carrot+Collage.jpg" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTms1wSeyRFh4LIgqiWbt3sFZaxYnMH2LqkzC4HiwGpADvRoGKNsUq-2lwx6_iOMhvYNm7hJcczKgKyDMAqxSAZsHiNLimvgbB6w3Lm91y7ZyBIrTmrzsefqvxuzRQQBTkdFDUa42lHN8D/s1600/Montmorency+View.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTms1wSeyRFh4LIgqiWbt3sFZaxYnMH2LqkzC4HiwGpADvRoGKNsUq-2lwx6_iOMhvYNm7hJcczKgKyDMAqxSAZsHiNLimvgbB6w3Lm91y7ZyBIrTmrzsefqvxuzRQQBTkdFDUa42lHN8D/s1600/Montmorency+View.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The view from the top of Montmorency Falls, just outside of Quebec City</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTMVb630V7Z9WhVU12TZ4lvw6HeTsbtF57yrgvha6N1lI0lxWjX4AQFrFmPqJaXWaiqGhv5PyQf3fB8yXd4RufgdufDBJsKtQhqP_RlExE86oKy8yPKKwUrfFsxYfGW5SUc0oqfL4QTXdR/s1600/Finished+Chicken+and+Carrots.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTMVb630V7Z9WhVU12TZ4lvw6HeTsbtF57yrgvha6N1lI0lxWjX4AQFrFmPqJaXWaiqGhv5PyQf3fB8yXd4RufgdufDBJsKtQhqP_RlExE86oKy8yPKKwUrfFsxYfGW5SUc0oqfL4QTXdR/s1600/Finished+Chicken+and+Carrots.jpg" /></a></div>
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As the rest of the US continues to suffer through it's long winter I thought I would commiserate with a nice cozy-weather dish, inspired by Bon Appetit. I saw their recipe for <a href="http://www.bonappetit.com/recipe/indian-spiced-chicken-tomato-cream" target="_blank">Indian-Spiced Chicken</a> and made a few tweaks here and there to make it my own.</div>
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<tr><td class="tr-caption" style="text-align: center;">The daunting staircase to walk up to the top of the falls</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRF0TKu1NNATG_rpU8gJ4h7bR2nk8tqCOCnx6zI4ueZl_xwoH6C9RlfhSaf51lD_ZRknmEnp_vYjv7KByiv2F0dFSI0oY4Os0DwOgFLG7VT-wYATPvx8Em2J34MjGhguBw-fSi7yRUs2b4/s1600/Montmorency+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRF0TKu1NNATG_rpU8gJ4h7bR2nk8tqCOCnx6zI4ueZl_xwoH6C9RlfhSaf51lD_ZRknmEnp_vYjv7KByiv2F0dFSI0oY4Os0DwOgFLG7VT-wYATPvx8Em2J34MjGhguBw-fSi7yRUs2b4/s1600/Montmorency+Collage.jpg" /></a></div>
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I began with a whole chicken and broke it down into parts and then proceeded to brown the chicken in a little vegetable oil. Once browned, set aside. Then in the same lovely pot add 1 diced onion, 4 cloves minced garlic and a thumb-sized piece of ginger, minced, and saute until your onion is soft and golden. Next add in 2 heaping tablespoons tomato paste and 2 teaspoons each of garam masala, cumin, turmeric, 1 teaspoon coriander and a hefty dash of cayenne, depending on how spicy you like it, and let all that marry for about 5 minutes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbzbhQ4hyphenhyphen6w5fgO-m_t1PyGMFEojriI4MgADB8hTAMlPsef1oc9xGmpniNACVc-P4eU0XG-HsBUijVdpElDYoKfhSz5-SH7shhXJpuNt4_pp-NU289azigVJhcyz0DuGwobO5JVMm7gFH_/s1600/Carrots+Stewing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbzbhQ4hyphenhyphen6w5fgO-m_t1PyGMFEojriI4MgADB8hTAMlPsef1oc9xGmpniNACVc-P4eU0XG-HsBUijVdpElDYoKfhSz5-SH7shhXJpuNt4_pp-NU289azigVJhcyz0DuGwobO5JVMm7gFH_/s1600/Carrots+Stewing.jpg" /></a></div>
Add in 8 cups chicken broth, 1 28-ounce can of crushed tomatoes, 1/2 cup cream, chicken and a bunch of carrots (roughly chopped if you please). Season with salt and pepper. Bring to a boil, then cover partially and reduce to a simmer, cooking for about 2 hours. Add 1 pound of sliced yukon gold potatoes and continue cooking for another 45 minutes until the taters are cooked through. I served over a bed of rice with a hefty dollop of yogurt and some fresh cilantro.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_fSIpm-PO4HK9UI6Tle3sWYit1bUTsKDFfNAULkTC5MdJfiRm4t9BMruCOpJpa0JPin_Rh6L_c7s-8Mq2o0SnVPInXd48yJmJNCOo7oeIYhKXpOq5vG9iILa9rFjzba8fr_m8_LRxEZZQ/s1600/Montmorency+Falls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_fSIpm-PO4HK9UI6Tle3sWYit1bUTsKDFfNAULkTC5MdJfiRm4t9BMruCOpJpa0JPin_Rh6L_c7s-8Mq2o0SnVPInXd48yJmJNCOo7oeIYhKXpOq5vG9iILa9rFjzba8fr_m8_LRxEZZQ/s1600/Montmorency+Falls.jpg" /></a></div>
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<br />Zoëhttp://www.blogger.com/profile/03397581839048651751noreply@blogger.com0tag:blogger.com,1999:blog-2174290834964663074.post-56197194649115609082014-02-12T10:24:00.001-08:002014-02-12T10:24:36.509-08:00Sticky Toffee Pudding - a Rainy Celebration<div class="separator" style="clear: both; text-align: center;">
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While half of the country has been swept up by the vortex, we have been sweltering (not quite) here in drought-ridden California. This past weekend we finally got a reprieve and had four glorious days of rain, which to me means that I can hunker down and get cozy and just eat, read and nap all weekend long - which I did.<br />
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When I lived in London, I had a deep and abiding romance with sticky toffee pudding and since leaving I must admit, I have felt a void. This weekend I decided to take matters into my own hands and make it myself. I immediately googled British recipes looking for the "best" sticky toffee pudding. After perusing for a while I realized I did not have the will to get the traditional ingredients (i.e. golden syrup, turbinado sugar, etc). So instead, I opted for an Americanized <a href="http://www.bonappetit.com/recipe/sticky-toffee-pudding" target="_blank">recipe </a>that I found from <a href="http://www.bonappetit.com/" target="_blank">Bon Appetit</a>.<br />
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The pudding was DELICIOUS and tasted just like the versions I had abroad - I know that traditionalists will balk, but this was gooood. To make: Combine 1 1/2 cups dates and 1 1/4 cups water in a saucepan and bring to a boil. Once boiling, remove from heat and add 1 teaspoon baking soda. Set aside to cool. Sift together 1 1/2 cups AP flour, 1 teaspoon baking powder and 1/2 teaspoon sea salt. Then in a large bowl beat 1/2 stick butter, 1 cup white sugar and 1 teasoon vanilla extract until just combined . Beat in 1 egg. Then add in 1/3 of your flour mixture and then stir in 1/2 of the date mixture, alternating until both are incorporated. Beat in the final egg. Pour the mixture into a buttered and floured pan - the official recipe calls for a bundt pan, I did mine in a pie pan or you could do smaller individual puddings in ramekins - up to you.<br />
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Now, this part is key, the hard sauce. In a saucepan combine 1 1/4 cups packed light brown sugar, 1/2 cup cream and 1/2 stick butter and bring to a boil, stirring constantly. Continue boiling and stirring for 3 minutes then remove from heat and stir in a smidge of vanilla extract and brandy (I used calvados). The pudding is best served warm, drizzled (or drenched) with hard sauce and a dollop of clotted cream (go big).<br />
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<br />Zoëhttp://www.blogger.com/profile/03397581839048651751noreply@blogger.com0tag:blogger.com,1999:blog-2174290834964663074.post-2816973024692012652013-12-19T09:55:00.001-08:002013-12-19T10:01:29.752-08:00Polpette! and the Ile d'Orleans<div class="separator" style="clear: both; text-align: center;">
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I didn't know what I wanted to make for dinner until I stumbled upon Staffan Terje's (Barbacco) <a href="http://www.7x7.com/eat-drink/secret-recipe-2" target="_blank">polpette recipe</a> in <a href="http://www.7x7.com/" target="_blank">7x7 magazine</a>. Having never made meatballs in my life, I decided now would be a good time to start. Now, I may have never made meatballs myself but I have definitely consumed my fair share and I will say, these were yummy. Terje's recipe is for a Sicilian-style meatball made of pork and complemented by some sweet raisins, bringing a nice lightness to a food that can often be heavy. </div>
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<tr><td class="tr-caption" style="text-align: center;">A charming window at the museum, Le Manoir Mauvide-Genest</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Some of the charming architecture on L'Ile d'Orleans</td></tr>
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<span style="text-align: center;">I made a half recipe which I think easily would have served 4, there were two of us and we had ample leftovers. To begin, whisk together an egg and a half cup milk in a large bowl, throw in a half cup panko and set the mixture aside for 10 minutes. I then added 1 pound pork along with 1 teaspoon oregano, 1 teaspoon red chile flakes, 2 cloves minced garlic, a half a bunch of parsley finely chopped, a half cup grated parmesan, a generous half cup of golden raisins, 1/2 tablespoon salt and a generous sprinkling of pepper. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">The sheep and garden at the B&B Dans Les Bras de Morphee</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The view of Quebec City from the Ile</td></tr>
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<span style="text-align: center;">Form the meat mixture into large round patties and then fry until browned on the outside in some olive oil. Once browned, set aside and make the tomato sauce, I made a version of Terje's, found </span><a href="http://www.7x7.com/eat-drink/secret-recipe-barbaccos-tomato-sauce" style="text-align: center;" target="_blank">here</a><span style="text-align: center;">. Put the meatballs in a baking dish and cover partially with the tomato sauce. Bake at 350 for 25-30 minutes. I served mine over linguine and sauteed chard finished with some fresh lemon zest for a little brightness. (Note: The original calls for pine nuts but I chose to omit those, up to you)</span><br />
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<tr><td class="tr-caption" style="text-align: center;">The final course of the deliciously decadent breakfast at Dans Les Bras de Morphee</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">View from Dans Les Bras de Morphee</td></tr>
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<br />Zoëhttp://www.blogger.com/profile/03397581839048651751noreply@blogger.com0tag:blogger.com,1999:blog-2174290834964663074.post-29394662156858963652013-11-19T08:52:00.002-08:002013-11-19T08:52:25.964-08:00Oh Canada - Une Tarte Tatin<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Mont Royal Park in Montreal</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv_OqD8Sb_b69XmzUlYAPSFwmamheS5IyrT2X74w-RM9FO-nnV25HwJDOub_piPuksvRtOZOIiZywRsH7MQ28RDqQl7qcYtGYUsFkGRvCoWJtz-DVcCHIdPCsm8sy1vCTMotgOdoO3srgk/s1600/Canada+Lead.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv_OqD8Sb_b69XmzUlYAPSFwmamheS5IyrT2X74w-RM9FO-nnV25HwJDOub_piPuksvRtOZOIiZywRsH7MQ28RDqQl7qcYtGYUsFkGRvCoWJtz-DVcCHIdPCsm8sy1vCTMotgOdoO3srgk/s1600/Canada+Lead.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The boat house in North Hatley</td></tr>
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It's been much too long since I've posted anything but better late than never, I guess. I just wanted to share a few photos from the first leg of our Canada journey and to accompany the photos I made a yummy autumnal tarte tatin. I hope you enjoy the photos and the recipe (adapted from Smitten Kitchen). </div>
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<tr><td class="tr-caption" style="text-align: center;">Casa Bianca - our lovely b&b in Montreal</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA0WDDLBBaqDZq-uHMbujQHM8n4-QkbgIq1CRfZfxxwZADgwQbqCYqhWmX7mEFj1vEaMudWR8HS6qqstbBRu8-DNIbjza3fYspfhX_cs5SNSSpXqcCTuI8uSVLovSVMy6wP4FZmda2P2uv/s1600/Canada+Sunset+Light.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA0WDDLBBaqDZq-uHMbujQHM8n4-QkbgIq1CRfZfxxwZADgwQbqCYqhWmX7mEFj1vEaMudWR8HS6qqstbBRu8-DNIbjza3fYspfhX_cs5SNSSpXqcCTuI8uSVLovSVMy6wP4FZmda2P2uv/s1600/Canada+Sunset+Light.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">North Hatlley in the Eastern Townships</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Montreal</td></tr>
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I think the key to this tarte tatin is making your own <b>dough </b>- it is so buttery and flaky and caramelize-y and just YUM. The original recipe uses a food processor but as I don't have one of those I turned it out by hand and it came out just dandy. To begin mix 1.5 cups flour and 1 tablespoon sugar together. Cut in 10 tablespoons of chilled butter until the mixture resembles very coarse meal (with some butter pebbles). Then drop in 3 to 6 tablespoons ice water (I generally end up using 5ish) just until your dough comes together (don't overwork it). Roll out the dough so that it will cover whatever pan you are going to cook your apples in (I go with my grandma's cast iron skillet). Then cover with plastic wrap and set it to chill while you make the filling. </div>
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<tr><td class="tr-caption" style="text-align: center;">The beautiful fall colors in North Hatley</td></tr>
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For the filling: Cut up a pan-full of apples (peeled, cored and quartered) I used 4 enormous honeycrisp apples and then 1 extra for later, so 5 total. Melt a stick of salted butter (I like the salt factor in this sweet dessert) in your skillet of choice. Remove pan from heat and stir in 1 cup granulated sugar. Spread the sugar mix evenly in the pan and then arrange your apples in the pan so they are snug up against one another (they shrink in their initial cooking so you can later fit in your extra apple, or two). Once positioned, return the pan to high heat and let bubble away for 10 to 15 minutes, until you get a nice dark caramel color. Then flip all your apple slices (so each side gets nice and caramel-y) and add in your extra apples to fill out your tarte. Cook over high heat for another 5. </div>
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<tr><td class="tr-caption" style="text-align: center;">Notre Dame du Montreal</td></tr>
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To finish: Place the chilled pie crust on top of your apples and tuck in the edges. Pop into a 375 degree oven for about a half an hour or until your crust takes on a nice golden hue, et voila! Let your pie rest for a half hour or so and then turn out onto a plate and admire.<br />
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<tr><td class="tr-caption" style="text-align: center;">Lake Massawippi</td></tr>
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<br />Zoëhttp://www.blogger.com/profile/03397581839048651751noreply@blogger.com0tag:blogger.com,1999:blog-2174290834964663074.post-90061358744357664182013-07-22T19:04:00.004-07:002013-07-22T19:08:07.422-07:00Fresh Corn Griddle-Cakes<div style="text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">A simple salad to accompany the corn cakes</td></tr>
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Returning from a night away, I wanted a simple meal, so I threw a pork shoulder in the oven with some roughly chopped veggies and a can of beer and let it cook away for the rest of the day. Then, I complicated things by not just cooking up the fresh ears of corn but deciding to make corn cakes instead - the good news: they were tasty. </div>
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To make corn cakes: Shuck and shave off the kernels of 3 ears of corn. Saute half of an onion, diced, in a little bit of butter until translucent and then add in the corn. Cook for a few minutes until just barely tender. Set aside. Combine 1 cup cornmeal, 1/2 cup flour, 1 tbsp honey, 3/4 tsp salt, 1/2 tsp baking soda, 1/4 tsp baking powder and a crack of pepper. In a separate bowl whisk together 1 1/4 cup of buttermilk and two eggs. Add the dry ingredients to the wet until just combined. Fold in the corn mixture and one fairly finely chopped jalapeno. Batter done! Drop the batter by the teaspoonful into a hot pan coated with a smidge of butter. Fry until crisped and golden. Goes well with pork, avocado, salad and a beer. </div>
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Included are a few shots of the lovely beach cottage we stayed in in Santa Barbara.</div>
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<br />Zoëhttp://www.blogger.com/profile/03397581839048651751noreply@blogger.com0tag:blogger.com,1999:blog-2174290834964663074.post-20208601882773811622013-07-10T12:00:00.000-07:002013-07-10T12:00:03.886-07:00Berry Pickin at Swanton Berry Farm<div class="separator" style="clear: both; text-align: center;">
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We spent a luxuriously long weekend for the 4th doing all sorts of pleasant things - eating and drinking with friends, soaking in thermal pools, walking on foggy beaches and picking berries, among other things. Halfway between Santa Cruz and San Francisco we stumbled upon <a href="http://www.swantonberryfarm.com/" target="_blank">Swanton Berry Farm</a>, which I am familiar with from the local farmer's markets up here but have never had the fortune of actually visiting. We had a great afternoon with only a few tense moments (upon arriving we found a quiet little patch and set to picking, only to realize later that we were in the "no picking" zone - we stealthily tiptoed away to find a sanctioned area to resume picking). We picked 3 pounds of tayberries, olallieberries and blackberries and probably ate our way through a solid amount as we worked. In spite of getting home fairly late - I decided to throw together a quick little berry buckle, enjoying some nice wine and cheese as I baked. I based my recipe on Smitten Kitchen's <a href="http://smittenkitchen.com/blog/2010/07/nectarine-brown-butter-buckle/" target="_blank">Brown Butter Nectarine Buckle Recipe</a> and tweaked it here and there. See below for what I did.</div>
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For a nice article from <a href="http://www.saveur.com/" target="_blank">Saveur </a>about Swanton farmer Jim Cochran and his delicious berries you can click <a href="http://www.saveur.com/article/Travels/Sweet-Crusade-Swanton-Berry-Farm" target="_blank">here</a>. </div>
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<b>Brown Butter Berry Buckle</b>: To begin, melt one stick of butter in a pan and let brown (keep a close eye on it as it doesn't take much to go from browned to burnt). Once browned, set aside to let cool. In a medium bowl combine 1 1/2 cups flour, 2 tsp baking powder, 3/4 tsp salt and a pinch of nutmeg. Then in a large bowl whisk together the browned butter and 1 cup sugar. Whisk in two eggs, one at a time. Stir in 2/3 cup buttermilk. Add the dry ingredients to the wet and stir to combine. In a separate bowl combine the juice of half a lemon, about 1/3-1/2 cup sugar and about 2 cups of berries. Grease a cast-iron skillet, line with parchment and pour the batter on in. Pour the sweetened berries on top of the batter and finally top with streusel. (I made the streusel by combining 1 cup flour, 1/2 cup each of brown and white sugar, 1/2 tsp salt and 3/4 cup chilled butter. Cut until the mixture resembles coarse meal and then mix in about a cup of oats.) Bake in a 350 degree oven for 45 minutes.</div>
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As an aside - we got to enjoy an afternoon at Refuge Spa in Carmel Valley and I definitely recommend it if you are nearby. You can read about it <a href="http://www.sunset.com/travel/day-spas-00418000080475/" target="_blank">here </a>courtesy of <a href="http://www.sunset.com/" target="_blank">Sunset Magazine</a>. </div>
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One last thing, in case you have never heard of a tayberry <a href="http://www.yumsugar.com/What-Tayberries-3646193" target="_blank">here </a>is a little information from <a href="http://www.yumsugar.com/" target="_blank">YumSugar</a>. </div>
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Zoëhttp://www.blogger.com/profile/03397581839048651751noreply@blogger.com0tag:blogger.com,1999:blog-2174290834964663074.post-68930204686298948892013-07-01T07:51:00.002-07:002013-07-01T07:53:05.442-07:00Summer Excursion - Sonoma and Little Apricot Cakes<div class="separator" style="clear: both; text-align: center;">
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<span style="text-align: start;">I have been away from my blog for too long - trips to LA, Santa Barbara, Big Sur and Sonoma and visits from friends and family combined with work and life have kept me busy. But here is a little snippet of our visit with our friends Gil and Gibbo and a wonderful day spent together in Sonoma. Scribe Winery is my new favorite, the setting was idyllic, the people friendly, the vibe laid back and the wine scrumptious. </span></div>
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I've been cooking, that wonderful simple casual kind of meal that seems to come so easily in the summer with the onset of warmth and the first crops of peaches and tomatoes, I just haven't been very good about photographing it. Here is a simple summer dessert that I found in Bon Appetit - <a href="http://www.bonappetit.com/recipes/2013/06/little-apricot-cakes" target="_blank">Little Apricot Cakes</a>. The texture was nice but I think my batch needed a little more sugar - in spite of this critique, they readily disappeared.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlr8iyecsHdAamG1_AyeLhcDHbl99DdhyyTocDpD2NsQ29OMR_Jt1bMxuXO4SV08YV62aWhlSCJdQ6zqKTz3RcCPzQ4hAgVmCad5rYoEal3E0DU8O0Xa9em1yaoHDUPLps0k7B1mxIxFbB/s1600/Apricot+Scribe+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlr8iyecsHdAamG1_AyeLhcDHbl99DdhyyTocDpD2NsQ29OMR_Jt1bMxuXO4SV08YV62aWhlSCJdQ6zqKTz3RcCPzQ4hAgVmCad5rYoEal3E0DU8O0Xa9em1yaoHDUPLps0k7B1mxIxFbB/s640/Apricot+Scribe+Collage.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBb7_8t1qgHP_oIH4QHglMKQ00yyN_D3Mdk4f3wXywAQi4aR9FKTiD1C7s8yEViEhxIhp1ccNhraXVO8yFNzJFtTsPIO2Qq_wNrgq6MBtgO0dVO-y8E0PSQ1Kijz67il-LeVh6N4DnY4zU/s1600/Fremont+Diner+Roof.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="971" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBb7_8t1qgHP_oIH4QHglMKQ00yyN_D3Mdk4f3wXywAQi4aR9FKTiD1C7s8yEViEhxIhp1ccNhraXVO8yFNzJFtTsPIO2Qq_wNrgq6MBtgO0dVO-y8E0PSQ1Kijz67il-LeVh6N4DnY4zU/s640/Fremont+Diner+Roof.JPG" width="640" /></a></div>
Combine 1 cup flour, 1.5 tsp baking powder and a quarter tsp salt in a medium bowl. In a large bowl beat together 3/4 stick butter and 1/3 cup sugar until light and fluffy. Add 1 large egg, the zest of one lemon and 1 tsp vanilla extract. Then in 3 additions beginning and ending with the dry mixture, add in the flour mix and 1/3 cup whole milk. I stirred in a dollop of sour cream. Pour the batter in a greased muffin tin and top with thinly sliced pieces of apricot. Sprinkle with raw sugar and bake at 350 for about 25 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPqjv-6y-Dtq4usFhRynN4C1EJ7dOfXhyiYu5y24ifcpx0yrHs78HP4cciupH3UieSEJWt_iSVnMmy7bjwvcZ7ah8qNMu7YSBmL1Be0Fhay0ZN9_uH_edHSzm-vFBo2GwNZjfhdQKUlnxr/s1600/Sonoma+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPqjv-6y-Dtq4usFhRynN4C1EJ7dOfXhyiYu5y24ifcpx0yrHs78HP4cciupH3UieSEJWt_iSVnMmy7bjwvcZ7ah8qNMu7YSBmL1Be0Fhay0ZN9_uH_edHSzm-vFBo2GwNZjfhdQKUlnxr/s640/Sonoma+Collage.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizILdQP4-WBzyZjuS2q8vq56IdbDuk-TnZZjJT4BqeVnSgXikHxQ0QBC6GDfulmY1dFlSUmHgdcOpN1Byqu3oFHP_CE9gXeNqtcRyb4bHd-5a52cb9btLPRotgPJIZYYoEJazs5hfvHUlM/s1600/Apricot+Batter+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizILdQP4-WBzyZjuS2q8vq56IdbDuk-TnZZjJT4BqeVnSgXikHxQ0QBC6GDfulmY1dFlSUmHgdcOpN1Byqu3oFHP_CE9gXeNqtcRyb4bHd-5a52cb9btLPRotgPJIZYYoEJazs5hfvHUlM/s640/Apricot+Batter+Collage.jpg" width="640" /></a></div>
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<br />Zoëhttp://www.blogger.com/profile/03397581839048651751noreply@blogger.com0tag:blogger.com,1999:blog-2174290834964663074.post-45258245639470142052013-05-15T17:38:00.004-07:002013-05-15T17:38:43.263-07:00Cold Vietnamese Shrimp & Noodle Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghcvtUHn1Yoh86DfJVEdDpV0rPzsDn2OdZu5kDQ6RNm9Gb0kxhbknqFNl5QuQ_LeXoxx88JtjL0P-sVzCgjD_wXHipoxmFGVvY5l4Tr91JHzffOVPALfkhhmycUzjs-PPgM6ony7qshrWX/s1600/Shrimp+Peas.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghcvtUHn1Yoh86DfJVEdDpV0rPzsDn2OdZu5kDQ6RNm9Gb0kxhbknqFNl5QuQ_LeXoxx88JtjL0P-sVzCgjD_wXHipoxmFGVvY5l4Tr91JHzffOVPALfkhhmycUzjs-PPgM6ony7qshrWX/s640/Shrimp+Peas.JPG" width="640" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;">Mission Bay, San Diego</td></tr>
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One of my go-to, simple meals—especially when the weather warms up (or when should warm up, at least—this is San Francisco after all). I semi-accidentally bought a five-pound bag of rice noodles at a local Asian market and thus have quite a supply to make my way through. We have gotten into a bit of a habit of treating sriracha a bit like salt and pepper, keeping it close at hand for nearly every meal, this one being no exception. The vinaigrette recipe, listed below, is really an approximation—add or subtract ingredients as it suits you (I just try to come up with an end product that has enough oil to emulsify the mixture and enough acid to give it a good punch). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6UuiiAIg9lx_R3G2oVdB0x6oV5w21jOJGXvZ4jW3C9ssjXHBsOeTfusT-lGX0Ja2qW11nCr5r2H-fp63JffzS3vS_eeOEuORVc0azY_5vBwY2qNln7lg83kyf3bxBVK4PbuPU27sqfjGo/s1600/Shrimp+Thai+Basil.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6UuiiAIg9lx_R3G2oVdB0x6oV5w21jOJGXvZ4jW3C9ssjXHBsOeTfusT-lGX0Ja2qW11nCr5r2H-fp63JffzS3vS_eeOEuORVc0azY_5vBwY2qNln7lg83kyf3bxBVK4PbuPU27sqfjGo/s640/Shrimp+Thai+Basil.JPG" width="640" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoppJ8EtkZW8a9sSNYoNlhbLGvES6gV0ZReCEbqtP8EGVAANsJemcLa9YKYb7Tx_2bCoO_ipdasdfCWoXEh1iIwgJDQJVoJ7xCCZGcfUjelGlmCHdWixjAwtDE8iz6Ck2xIICdgHERLsMR/s1600/Shrimp+Texas+Collage.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoppJ8EtkZW8a9sSNYoNlhbLGvES6gV0ZReCEbqtP8EGVAANsJemcLa9YKYb7Tx_2bCoO_ipdasdfCWoXEh1iIwgJDQJVoJ7xCCZGcfUjelGlmCHdWixjAwtDE8iz6Ck2xIICdgHERLsMR/s640/Shrimp+Texas+Collage.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shots from the San Diego Crew Classic</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSqYR2kGh94bVzqs9aeyGQAMxzVAcBW30lO6eNM2QXsujaupCDWY-ChQZQ2ppJAJY6fz44X-u8F5n30h8c0O-m2bF8MCdoogGtm3M8SxJt9SmXgM9TzBpx4x-Ch4PgcbyXG7xXXTMsQ5cs/s1600/Shrimp+Dish+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSqYR2kGh94bVzqs9aeyGQAMxzVAcBW30lO6eNM2QXsujaupCDWY-ChQZQ2ppJAJY6fz44X-u8F5n30h8c0O-m2bF8MCdoogGtm3M8SxJt9SmXgM9TzBpx4x-Ch4PgcbyXG7xXXTMsQ5cs/s640/Shrimp+Dish+Collage.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyInyyShX_-CmO9FVirwdtdyY3Yen5BrmzZ8OAp29c_0SaB4ohPZqjugMbw4Guu3fPpRZwJINUYiH3uhmRu1BfS21tXUhHB8K0fPuu9_vVvEouCoTC-26dpmcMWZ398ohvMm_u_0gGSurR/s1600/Shrimp+Noodle+Salad.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyInyyShX_-CmO9FVirwdtdyY3Yen5BrmzZ8OAp29c_0SaB4ohPZqjugMbw4Guu3fPpRZwJINUYiH3uhmRu1BfS21tXUhHB8K0fPuu9_vVvEouCoTC-26dpmcMWZ398ohvMm_u_0gGSurR/s640/Shrimp+Noodle+Salad.png" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil2EfZid98I4aOoFCvaE2MVzw2yOBla2MNbVthkM5h8gOR6rgtvq824_TS-AKzIqxiCK3seCd8rrLOHWYJVIUdrcLLopiDwGy_-Q25GZSEcObX8I05qeYyzAbbkpsuCqHuHqCiSa6GDzAE/s1600/Shrimp+Blurry.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil2EfZid98I4aOoFCvaE2MVzw2yOBla2MNbVthkM5h8gOR6rgtvq824_TS-AKzIqxiCK3seCd8rrLOHWYJVIUdrcLLopiDwGy_-Q25GZSEcObX8I05qeYyzAbbkpsuCqHuHqCiSa6GDzAE/s640/Shrimp+Blurry.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgwEz-6yrvZigkjDqZCvWEUAmnTlJt11R4VCyu5x5oytyRa35B5oBlo4j758rrUZnNaR8XiRXkmc6FlyBn3zVbfylLZTuoEHVdDXhSpSaiKjb1ht6aUqWl77bnWBin3RGTHJWvcehZ1HRf/s1600/Shrimp+Girl+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgwEz-6yrvZigkjDqZCvWEUAmnTlJt11R4VCyu5x5oytyRa35B5oBlo4j758rrUZnNaR8XiRXkmc6FlyBn3zVbfylLZTuoEHVdDXhSpSaiKjb1ht6aUqWl77bnWBin3RGTHJWvcehZ1HRf/s640/Shrimp+Girl+Collage.jpg" width="640" /></a></div>
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To give away my dirty little secret—when really in a rush and not feeling flush—Trader Joe's has some lovely frozen, pre-cooked shrimp that I just defrost with a little of Hetchy-Hetchy's finest and toss into the salad. </div>
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P.S. Yuzu is not Vietnamese. I snuck it in there though. </div>
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<tr><td class="tr-caption" style="text-align: center;">the key ingredient</td></tr>
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<br />Zoëhttp://www.blogger.com/profile/03397581839048651751noreply@blogger.com0tag:blogger.com,1999:blog-2174290834964663074.post-8424753004835619822013-04-25T08:47:00.003-07:002013-04-25T08:47:33.806-07:00Nettle Pasta with English Peas and Spring Garlic<div class="separator" style="clear: both; text-align: center;">
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Spring is here and along with it more exciting produce at the farmer's market! I think ripe peach and nectarine season is still my favorite but there is something pretty darn thrilling about the market expanding beyond chard and apples come springtime (not that I don't love both those items). I had no idea what I was going to do with what I found but I couldn't resist getting all of it - I found a big bag of stinging nettles, super sweet english peas and beautiful stalks of fresh spring garlic - the rest was history. As I walked back from the farmer's market I popped into the local grocery and picked up some nice ricotta from Bellwether Farms to compliment my pasta and add a little creamy goodness. Scroll on down for my little throw together recipe.</div>
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<tr><td class="tr-caption" style="text-align: center;">At Balboa Park, San Diego</td></tr>
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Oh yeah, and I topped it with a fried egg so the yolk would add to the sauciness. Mmm<br />
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<tr><td class="tr-caption" style="text-align: center;">Carnitas Snack Shack, San Diego</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Carnitas Snack Shack, San Diego</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Balboa Park, San Diego</td></tr>
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<br />Zoëhttp://www.blogger.com/profile/03397581839048651751noreply@blogger.com1tag:blogger.com,1999:blog-2174290834964663074.post-19658973917885107082013-04-12T10:32:00.000-07:002013-04-12T10:32:51.001-07:00Sunday Supper: Buttermilk-Brined Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRQRf_vEA2CilN0IAWhThlYAIT8QfYzn4f8981WsPJWk8rDVeYlH90nTGB1isNUc78fif4GhLoFA2hwLmh9sh3uUNP0YAxQaQdvljh_5WoR6-eT3Cd2Entfi1aFrfLQmK6TYlB3uHFep7T/s1600/Roast+Chicken+Leg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRQRf_vEA2CilN0IAWhThlYAIT8QfYzn4f8981WsPJWk8rDVeYlH90nTGB1isNUc78fif4GhLoFA2hwLmh9sh3uUNP0YAxQaQdvljh_5WoR6-eT3Cd2Entfi1aFrfLQmK6TYlB3uHFep7T/s640/Roast+Chicken+Leg.jpg" width="640" /></a></div>
Inspired by the recipe for buttermilk-brined chicken in this month's <i>Bon Appetit</i> magazine I made a version of this chicken dish for Sunday supper with the family. It came out crispy and flavorful while insanely juicy—it was delish.<br />
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So begins my adaptation: I threw about 1.5 cups buttermilk, 1 tablespoon chopped garlic, and 1 sliced lemon in a plastic bag with a nicely salted organic chicken, and popped it in the fridge in the morning when I woke up. Around midday I repositioned the chickadee and then let it sit a while longer.<br />
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When I removed the chicken from the marinade, I rinsed off the excess buttermilk and patted it dry. I repurposed the lemon from the marinade and placed it under the skin of the chicken and then placed a half a lemon inside the cavity with a handful of spring garlic stalks. I rubbed a little butter under the skin of the chicken and then trussed it.<br />
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Roast the chicken at 425 degrees for 30 minutes. Tent with foil if you are worried about burning the skin. Reduce the oven temperature to 350 and roast for another 25 minutes or so, until the chicken is cooked through and juices run clear.<br />
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For the panzanella: I let a loaf of walnut wheat country loaf get stale. For the vinaigrette, I mixed the chicken pan juices with a couple tablespoons olive oil, 1/3 cup orange champagne vinegar, salt, pepper and some finely chopped spring garlic. Pour half the vinaigrette over the bread crumbs and toss on a sheet pan. Roast in the 350 degree oven for about 15 minutes, until nice and toasty. Toss the bread with a bunch of watercress, the remaining vinaigrette, and some roasted beets & little gem lettuces. Enjoy it with the chicken! (If you're anything like me, you will.)<br />
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<br />Zoëhttp://www.blogger.com/profile/03397581839048651751noreply@blogger.com0tag:blogger.com,1999:blog-2174290834964663074.post-73902479647454705362013-03-22T09:22:00.003-07:002013-03-22T09:22:47.038-07:00Irish Soda Bread & City Vistas<div class="separator" style="clear: both; text-align: center;">
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I may not have posted this in time for St. Paddy's Day, but I definitely made it and ate it in time for the holiday. </div>
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I love continually exploring the city in which I live. Last weekend we had some pretty, if a bit cool, weather so I trundled across the bridge to Fort Baker and took some photos as I strolled. </div>
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I also love a good carrier for warm butter and jam so endeavored to make my first loaf of soda bread. I kind of merged two different recipes to make this, in an effort to use up a variety of ingredients that I have laying around (bread flour, currants, golden raisins). The bread was easy and tasty and I'm not usually one to say this, but it was almost nice when it got a little stale because it meant that I could slice it and toast it and bring it back to life with some butter and a nice dollop of homemade apricot preserves - mmmm.<br />
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To make: Preheat the oven to 375 and line a baking sheet with parchment. Pour a cup of boiling water of 1 cup of raisins and/or currants, let sit. Combine 4 cups bread flour, 4 tablespoons sugar, 1 teaspoon baking soda and 1 1/2 teaspoons salt in a medium bowl. Cut in 1/2 stick chilled butter.In a separate bowl beat together 1 3/4 cups buttermilk, 1 large egg, and the zest of 1 orange. Slowly add the wet mixture into the dry, stirring until combined. Dough will be wet/sticky. Drain the currants and then add them into the dough. Turn the dough out onto a generously floured surface and knead a few times. Shape into a round, place on the prepared baking sheet and cut a plus sign into the top of the dough. Bake for about 45 minutes, until the loaf is golden brown and has a hollow sound to it. Best eaten with lots of butter. P.S. I would have loved to put caraway seeds in this but I didn't have any and Trader Joe's doesn't carry them. . . and that's where my industriousness petered out.<br />
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For Ina Garten's version of this recipe click <a href="http://www.foodnetwork.com/recipes/ina-garten/irish-soda-bread-recipe/index.html" target="_blank">here</a>.<br />
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<br />Zoëhttp://www.blogger.com/profile/03397581839048651751noreply@blogger.com0tag:blogger.com,1999:blog-2174290834964663074.post-13783554908451001552013-03-07T10:50:00.000-08:002013-03-07T11:02:17.679-08:00A Frosty Quest - Apple Spice Cake<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #0d0d0d; font-size: 13.333333969116211px;">I don’t like to show up empty handed to events, and since I can’t afford much in the way of nice bottles of wine, I try to come up with something tasty to make (plus, it means I can make things that I feel too guilty eating all by myself—I pretend it’s okay when I share it). This cake was a particular ordeal—I decided I would make it, but made a deal with myself that I would not bother making my own frosting and would just buy some. </span><i style="background-color: white; color: #0d0d0d; font-size: 13.333333969116211px;">Well</i><span style="background-color: white; color: #0d0d0d; font-size: 13.333333969116211px;">, that sounds simple enough, but apparently small grocery stores don’t value sugary cream cheese frosting enough, because NONE of them carried it. So, I figured I would find a grocery store on the way to my friends' place to grab some. </span></span><br />
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<span style="background-color: white; color: #0d0d0d; font-family: Georgia, 'Times New Roman', serif; font-size: 13.333333969116211px;">After stopping at </span><i style="background-color: white; color: #0d0d0d; font-family: Georgia, 'Times New Roman', serif; font-size: 13.333333969116211px;">two more stores</i><span style="background-color: white; color: #0d0d0d; font-family: Georgia, 'Times New Roman', serif; font-size: 13.333333969116211px;"> and coming up empty I was beginning to get panicky, but I knew there was one more possibility between where we were in the car and my friends’ house. We swerved to pull over, I darted in feeling confident as I enter the baking aisle . . . zippo, nada, no cream cheese frosting. So I did what any hungry, desperate person would do – I spent $12 on a packet of cream cheese and a tub of betty crocker vanilla frosting – et voila! Homemade cream cheese frosting. Well worth it too – the cake was moist and delicious and perfectly complimented by the sugary mixture – vanilla would not have done.</span><br />
<span style="background-color: white; color: #0d0d0d; font-size: 13.333333969116211px;"><span style="font-family: Georgia, Times New Roman, serif;">For my take on the recipe scroll down, for the original version care of Dorie Greenspan click <a href="http://www.epicurious.com/recipes/food/views/Fuji-Apple-Spice-Cake-with-Cream-Cheese-Frosting-355219" target="_blank">here</a>. </span></span><br />
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<br />Zoëhttp://www.blogger.com/profile/03397581839048651751noreply@blogger.com1tag:blogger.com,1999:blog-2174290834964663074.post-90870134898530100382013-02-08T08:56:00.000-08:002013-02-08T08:56:50.161-08:00Disappointing Game, Fulfilling Nachos<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs37veGSp2o7ujm85zXFuKW61Po_mbN9gBYy2N-AWgajct8IPxZx6mN1K4yenqGxwj2iDZNws8XItx_OaA2iyNlNkNKcAFbZ6ph6qXhEn55V30yJooWbsN3wa-3hM0BCOzjsrlhsoYBKRJ/s1600/photo+(6).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs37veGSp2o7ujm85zXFuKW61Po_mbN9gBYy2N-AWgajct8IPxZx6mN1K4yenqGxwj2iDZNws8XItx_OaA2iyNlNkNKcAFbZ6ph6qXhEn55V30yJooWbsN3wa-3hM0BCOzjsrlhsoYBKRJ/s640/photo+(6).jpg" width="640" /></a></div>
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<span style="text-align: start;">Well, we may not have won the game, but at least the nachos were awesome.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Sutro Baths</td></tr>
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The real star of the day though, was . . . Sutro Sam (see below for a portrait)! I get abnormally excited by animal sightings, so naturally I have an unhealthy interest in our local river otter, Sam. Re-directing my focus - Super Bowl Sunday has come and gone and as I may have mentioned in the past, my real interest is based on the rituals of eating surrounding the "big game". Although I did get into it, given that the local team (the 49ers, for those of you who may not know - no judgment) was in it. Unfortunately it didn't go our way but I think we all took comfort in the copious amounts of pork and crunchy-nacho-ness surrounding us.</div>
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I was inspired by <a href="http://www.bonappetit.com/" target="_blank">Bon Appetit's</a> <a href="http://www.bonappetit.com/recipes/2013/02/nachos-with-all-the-fixings" target="_blank">recipe </a>from their latest issue - but I of course made some tweaks. To see my version read on:</div>
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Zoëhttp://www.blogger.com/profile/03397581839048651751noreply@blogger.com0tag:blogger.com,1999:blog-2174290834964663074.post-64214573152418283982013-01-31T09:49:00.002-08:002013-01-31T09:49:51.154-08:00Splurging on Burrata - Une Tartine at a Time<div class="separator" style="clear: both; text-align: center;">
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I wanted to do something simple, but simple doesn't have to mean healthy. After being good and going for a run, I ran straight to the market (never a good idea to go to the market post-workout when I am starving and generally over-buy without fail). I helped myself to the fancy burrata (normally I go for the cheapest domestic whatever that they have to offer) the "Zoe's" prosciutto, some fresh Acme bread and I nice bunch of basil. I trudged back home and set to work making my sandwich, snacking along the way.</div>
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This is one of my favorite sandwiches and requires virtually no work. Slice of a nice thick piece of bread and plop a generous dollop of burrata on top (halfway there!). I add a little bit of nice sea salt to the burrata to bring out the flavor and drizzle a bit of nice balsamic on top. To finish toss on a few leaves of fresh basil and a nice helping of prosciutto, et voila! La tartine est pr<span style="background-color: white; color: #212121; line-height: 38px;"><span style="font-family: Times, Times New Roman, serif;">ê</span></span>t a manger!<br />
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<br />Zoëhttp://www.blogger.com/profile/03397581839048651751noreply@blogger.com0tag:blogger.com,1999:blog-2174290834964663074.post-46451283289692040452013-01-25T09:50:00.003-08:002013-01-25T09:50:59.554-08:00Breakfast Time - Cheddar Bacon Biscuits<div class="separator" style="clear: both; text-align: center;">
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I don't think this really makes it an excuse to call this breakfast, but football was on and I was in the mood for some sort of unhealthy 'game food' - so . . . carpe diem. Not only did I make bacon cheddar biscuits, but I ate mine with an egg on top of it. It was delicious. I plan on making something equally unhealthy and tasty for Super Bowl Sunday - thus emerges my love of football.</div>
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I adapted my recipe from Alton Brown's plain <a href="http://www.foodnetwork.com/recipes/alton-brown/southern-biscuits-recipe/index.html" target="_blank">Southern Biscuit recipe</a>. The biscuits were fluffy and buttery - perfect for eating as soon as they exited the oven.<br />
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<br />Zoëhttp://www.blogger.com/profile/03397581839048651751noreply@blogger.com0tag:blogger.com,1999:blog-2174290834964663074.post-54002769388884414362013-01-15T09:28:00.003-08:002013-01-15T09:28:55.978-08:00More Comfort Food - Chicken Tagine<div class="separator" style="clear: both; text-align: center;">
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I feel like, for the most part, I cook off the top of my head. I am inspired by recipes and photos and dishes I eat in restaurants, but I tend to riff on them, tweak here and there, make them my own. Having said that, I find that the majority of the recipes I actually post are recipes that I am following or at least loosely referencing - so, here is one of my favorite in-my-head recipes: Chicken Tagine with Chickpeas and Apricots. </div>
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Also, I was in the mood for a soupier version so I added ample chicken broth, if you want yours thicker either let it reduce more or cut down on your chicken broth.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYhTf_RTj9KM0TTljXhbb1OircEcKPtNK6GOoTgwScpEB1Z1cyeMIwOBN2Cnv3-3qAqCJjiIPfLC1ieVjUPMt164cWrNW1imGc4qpBgxHpZ674GPNit52u4qFGw1GgIMAGNqoBvOi6ArBZ/s1600/Tagine+Chopping+Collage.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYhTf_RTj9KM0TTljXhbb1OircEcKPtNK6GOoTgwScpEB1Z1cyeMIwOBN2Cnv3-3qAqCJjiIPfLC1ieVjUPMt164cWrNW1imGc4qpBgxHpZ674GPNit52u4qFGw1GgIMAGNqoBvOi6ArBZ/s640/Tagine+Chopping+Collage.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">UCLA's Powell Library</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Venice Beach</td></tr>
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<br />Zoëhttp://www.blogger.com/profile/03397581839048651751noreply@blogger.com1tag:blogger.com,1999:blog-2174290834964663074.post-43640714414726043582013-01-07T08:31:00.001-08:002013-01-07T08:32:43.700-08:00Ushering in the New Year - Tourtiere du Shack<div class="separator" style="clear: both; text-align: center;">
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I am a believer that food is a cure-all. As people make their annual resolutions I wonder at how they can even envision such discipline - giving up carbs? sweets? wine? Nope, I don't have it in me. Instead, I have decided to embrace food and consume more than ever before - partially kidding. </div>
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I decided to make this recipe, <a href="http://www.bonappetit.com/recipes/2012/01/tourtiere-du-shack" target="_blank">the Tourtiere du Shack</a>, as a cheer-up-and-feel-comforted meal. I read about this tourtiere a year ago in Bon Appetit. I was completely taken in by the amazing photos of Quebec in winter - beautiful heritage pigs in the snow and delectable, oozing maple syrup - and I tore out the recipe for the tourtiere because I fell in love with the story and the place but not really thinking that I had the discipline to make it - turns out, definitely worth the patience.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNuiTaciR9BEelNVQ1Mtewvj3xlXLfuSP-Hr5uGIgbEH_q-0zHkgm83OPIFs4LS4f1K4X3id7lAlNlsfQ48YZ38yLBlhhE3QZmnpJwZ9GXLnNkW83qkSPygZNFmyZxNdZ3phoFtB3ENm0V/s1600/Tourtiere+Onion+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNuiTaciR9BEelNVQ1Mtewvj3xlXLfuSP-Hr5uGIgbEH_q-0zHkgm83OPIFs4LS4f1K4X3id7lAlNlsfQ48YZ38yLBlhhE3QZmnpJwZ9GXLnNkW83qkSPygZNFmyZxNdZ3phoFtB3ENm0V/s640/Tourtiere+Onion+Collage.jpg" width="480" /></a></div>
The recipe definitely takes a while but isn't actually that difficult, there is just lots of cool/waiting time. So hunker down with a good book and a glass of wine and decide to make this some time. The even better news - the leftovers taste just as good if not better. Happy New Year!<br />
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<tr><td class="tr-caption" style="text-align: center;">The old Helms Bakery building in Los Angeles</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The view from the Grapevine, CA</td></tr>
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<br />Zoëhttp://www.blogger.com/profile/03397581839048651751noreply@blogger.com0tag:blogger.com,1999:blog-2174290834964663074.post-82219546657697778582012-12-18T09:33:00.001-08:002012-12-18T09:33:09.386-08:00'Tis the Season - Cranberry Spice Cake<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMVX94of303uFxZorPhAyPReQ9HQF888suNdEqc8QQmFvbPDLx_T888dQNXguCTQGJ9nd2aiODFyg5hWSmxxEmOQ6-9DIwIn_vwK-SSXumoXAwD4lEGGmytXqMHw0ezC3K8J-DlmrGA97W/s1600/Spice+Cake+Zest+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMVX94of303uFxZorPhAyPReQ9HQF888suNdEqc8QQmFvbPDLx_T888dQNXguCTQGJ9nd2aiODFyg5hWSmxxEmOQ6-9DIwIn_vwK-SSXumoXAwD4lEGGmytXqMHw0ezC3K8J-DlmrGA97W/s640/Spice+Cake+Zest+Collage.jpg" width="640" /></a></div>
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It's funny how food-moody I get. I was flipping through all the recipes that I have torn out of magazines, and I kept and looking at the summer-y recipes, like tomato salads and berry pies, etc, which just don't sound good to me. I am craving hearty, spicy, holiday-y tastes. I have been consuming a scary amount of mulled drinks and rich food and this past weekend was no different. I was going to a small holiday fete at a friends and decided to bring along a little something more than just my usual bottle of wine. I found a recipe that I tore out a year ago for a Cranberry Spice Cake which sounded like it had all the perfect components for a holiday treat (cranberries, citrus, spices and sugar).<br />
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I will preface this post by saying that there is no photo of the actual "finished" cake because by the time the glaze set it was dark out, I was late and I am happy to report that it was gobbled up before I had a chance to photograph it. Instead you get a photo of a pseudo-complete cake.</div>
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To make the cake:</div>
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Combine 1 1/2 cups AP flour, 1 teaspoon cinnamon, generous pinch of salt, heavy dash of nutmeg, 1 teaspoon baking powder and 1/2 teaspoon baking soda in a bowl. Next, pulse cranberries until they are roughly chopped, set aside.<br />
Stir 2/3 cup dark brown sugar, 2/3 cup white sugar and 1/2 cup canola oil together. Add in 2 eggs, one at a time, mixing completely. Then whisk in 1/2 cup sour cream, the zest of one or two oranges, the zest of one lemon and 1 teaspoon vanilla extract.<br />
Now, in 3 additions alternate stirring in your dry ingredients and 1/3 cup apple cider. To finish, fold in the cranberries and pour into a parchment lined cake pan (I used an 8-inch round). Bake at 350 degrees for about an hour.<br />
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Remove the cake from the oven and while it is cooling mix 1 cup powdered sugar, the zest of one lemon, the juice of 1/2 a lemon (maybe a little more) and a pinch of salt. Once the cake is cooled drizzle the glaze over the top. Let the glaze set and dig in. This cake was terrifically moist and tasty and not too sweet, thanks to the citrus (which I like). <a href="http://www.bonappetit.com/" target="_blank">Bon App<i style="background-color: white; font-family: arial, sans-serif; font-size: small; font-style: normal; font-weight: bold; line-height: 16px;">é</i>tit</a> served theirs with a citrus cranberry compote that sounds delicious but I didn't make. I wanted to save my cranberries to try make a <a href="http://en.wikipedia.org/wiki/Shrub_(drink)" target="_blank">shrub</a>! I will have to save that for a later post.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0GsyTz2qeEbui1SDO1rTri_hth7lFRCpcjsX0BmjbwWokXrNTPNOXfYdjFwy-dKfm2D9HK4b-pVU5eodN9sn6_NPTzQ8u8HITK_3qUlvyELnSVd9-eWDfotZnPyoxtKr7juxZtZYxTD3_/s1600/Spice+Cake+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0GsyTz2qeEbui1SDO1rTri_hth7lFRCpcjsX0BmjbwWokXrNTPNOXfYdjFwy-dKfm2D9HK4b-pVU5eodN9sn6_NPTzQ8u8HITK_3qUlvyELnSVd9-eWDfotZnPyoxtKr7juxZtZYxTD3_/s640/Spice+Cake+Collage.jpg" width="640" /></a></div>
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Here is an <a href="http://latimesblogs.latimes.com/dailydish/2012/02/shrub-bush-drink.html" target="_blank">article </a>from Ms. Irene Virbila about shrubs, just to pique your interest.<br />
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For the original recipe, without my tweaks - click <a href="http://www.bonappetit.com/recipes/2011/11/cranberry-spice-cake" target="_blank">here</a>.<br />
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Zoëhttp://www.blogger.com/profile/03397581839048651751noreply@blogger.com0tag:blogger.com,1999:blog-2174290834964663074.post-65589228277473508042012-11-25T13:48:00.000-08:002012-11-25T13:48:08.959-08:00Apple Spice Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjULXzOBEIb7f_IzVevHsWN_zBvkJ83Gihfx_J1inaGGtm4Dl7b6_xJzgXimT_7aTwzPSL3lDl72XTzodlMHL4ZxaShJf5Lj7A2m8DU17Wc6l-MfPGm8jvHpMeqaT-5Wr8c_8er9ZYHpsW1/s1600/photo+(6).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjULXzOBEIb7f_IzVevHsWN_zBvkJ83Gihfx_J1inaGGtm4Dl7b6_xJzgXimT_7aTwzPSL3lDl72XTzodlMHL4ZxaShJf5Lj7A2m8DU17Wc6l-MfPGm8jvHpMeqaT-5Wr8c_8er9ZYHpsW1/s640/photo+(6).jpg" width="640" /></a></div>
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Happy Post-Thanksgiving. My favorite holiday has come and gone, I have eaten my weight's worth in every type of Thanksgiving food imaginable and now I will have to fill the void - mm, more gluttonous food. I decided to go the non-traditional route this year and made osso buco (I needed an excuse to splurge) but largely because I knew there was a post-Thanksgiving day celebration with friends where I would be sure to get my fix of stuffing and potatoes and gravy (mission accomplished). In keeping with the spirit of the season I bought some apples at the local market and made some spice muffins on a gray day.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL7l714M0l5aG2mk9AEY50HdiLyNfXI2MFrhSTHutXbAYmiUMsZcSxRI0_gG5iTaW95MTNW5v0GgpHZpNXHSOAK4VldTnt6Yhaadw0xjhCfYBwvBRHZqyQuQeWJMk5YUxi21OUSX0nBRt1/s1600/Apple+Mission+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL7l714M0l5aG2mk9AEY50HdiLyNfXI2MFrhSTHutXbAYmiUMsZcSxRI0_gG5iTaW95MTNW5v0GgpHZpNXHSOAK4VldTnt6Yhaadw0xjhCfYBwvBRHZqyQuQeWJMk5YUxi21OUSX0nBRt1/s640/Apple+Mission+Collage.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHRYY2mSMtUrn2bEYxgQ3PBeHUz-fFArn7lA0Y9Pu4HOKP11JmEUl_s97Z0fVazFQsFft-4HtRAeNaqFbQlEHxjjU6mWTtGUjC1LOqrjbUVpIvbcqKWFWKZJHnMhfwfPiwehXfxiWPR73r/s1600/Apple+Sugar+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHRYY2mSMtUrn2bEYxgQ3PBeHUz-fFArn7lA0Y9Pu4HOKP11JmEUl_s97Z0fVazFQsFft-4HtRAeNaqFbQlEHxjjU6mWTtGUjC1LOqrjbUVpIvbcqKWFWKZJHnMhfwfPiwehXfxiWPR73r/s640/Apple+Sugar+Collage.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitGtWaxUwAglkmSU0Mlq0nSp2z1r0KTbzCJNY5grpQqq42fdpbyj6sOqU1wGvXP_rSOWZx4a_RT3-8LTNhHoPTMLmt9XCxV1XHlx6_Y61_WvwZmqCCHEZsKRwDnSdbCQbxjJeTBHoR2FuO/s1600/DSC_6002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitGtWaxUwAglkmSU0Mlq0nSp2z1r0KTbzCJNY5grpQqq42fdpbyj6sOqU1wGvXP_rSOWZx4a_RT3-8LTNhHoPTMLmt9XCxV1XHlx6_Y61_WvwZmqCCHEZsKRwDnSdbCQbxjJeTBHoR2FuO/s640/DSC_6002.JPG" width="640" /></a></div>
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I adapted this recipe from Smitten Kitchen's version which can be found here. I found myself out of AP flour (! I know - it was a very upsetting moment, but, to defend myself, it was due to a slightly intoxicated chocolate chip cookie baking moment where I used up the flour - at least it was for a good cause). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz4oItmxwlrmBhiBKshufvUCtFf7vXaRd3n4zqblCVisle1VFfP_ETCva0vfqMWxHfJ3Yxrx7X5w2aH_VR-dQ5TAmipKqcG7Vp-jucDsVJwZF_WwbPeUTSDHUOY-5W6JMze58CYLZ9bDZM/s1600/Apple+Cactus+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz4oItmxwlrmBhiBKshufvUCtFf7vXaRd3n4zqblCVisle1VFfP_ETCva0vfqMWxHfJ3Yxrx7X5w2aH_VR-dQ5TAmipKqcG7Vp-jucDsVJwZF_WwbPeUTSDHUOY-5W6JMze58CYLZ9bDZM/s640/Apple+Cactus+Collage.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0MO1nLvKctvALLRnLxcjv_qsNFVIwo4pilvtFzhMJgMFLLuORwONTNfERPtFa7flKUYQmyyKotAw8qDR5aoh7Ln45ZGIEbbnUoLUvzHIP6G9PJI5Z7NzWOkdYO6KnjhJrKwIOtDR80knW/s1600/Apple+Footprints+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0MO1nLvKctvALLRnLxcjv_qsNFVIwo4pilvtFzhMJgMFLLuORwONTNfERPtFa7flKUYQmyyKotAw8qDR5aoh7Ln45ZGIEbbnUoLUvzHIP6G9PJI5Z7NzWOkdYO6KnjhJrKwIOtDR80knW/s640/Apple+Footprints+Collage.jpg" width="640" /></a></div>
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To make the muffins:</div>
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Combine 2 cups whole wheat flour, 1 teaspoon each baking soda and powder, 1/4 teaspoon salt, 1 tablespoon cinnamon, 1 teaspoon nutmeg and set aside. In a separate bowl cream 1 stick unsalted butter and 1/2 cup each of granulated sugar and dark brown sugar. Add 1 egg to the butter mixture and stir to combine. Then, gently fold in 1 cup buttermilk. Add the dry ingredients to the wet mixture and stir to combine. To finish the batter fold in the apple (I used Honeycrisp but choose your favorite - Granny Smith, Pink Lady, whatever you please - peeled them and chopped them into little chunks). Spoon the batter into greased muffin tins and top with a little bit of brown sugar. Bake at 400 degrees for 15 - 20 minutes or until a toothpick comes out clean.</div>
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<br />Zoëhttp://www.blogger.com/profile/03397581839048651751noreply@blogger.com1tag:blogger.com,1999:blog-2174290834964663074.post-77370702378352257612012-10-31T08:00:00.000-07:002012-10-31T08:00:00.019-07:00Cause for Celebration - Rack of Lamb<div class="separator" style="clear: both; text-align: center;">
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We have many reasons to celebrate - in addition to good health and being surrounded by good friends we have had milestone birthdays and work triumphs. Apparently, in a nod to the momentous occasion, there was a sale on some beautiful racks of lamb and I gobbled one up, literally. </div>
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Lamb is one of my favorite special occasion foods - it is generally what I request for my birthday dinner - so I jumped at the chance to make my very first rack of lamb. I went a fairly traditional route, serving it with a breadcrumb crust - it was perfectly simple and delicious. I served it with an Indian summer panzanella complete with a decadent amount of burrata. Everything was perfect and we enjoyed it all with a celebratory bottle of wine, a highly recommended accompaniment.</div>
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<br />Zoëhttp://www.blogger.com/profile/03397581839048651751noreply@blogger.com0tag:blogger.com,1999:blog-2174290834964663074.post-48305197719521542512012-10-15T12:12:00.000-07:002012-10-15T12:12:37.259-07:00Trying New Things - Pastitsio<div class="separator" style="clear: both; text-align: center;">
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Fall must be upon us because I got my first craving of the season for hearty food. Instead of wanting a refreshing salad with tomatoes I wanted some cozy comfort food. I had seen a <a href="http://www.saveur.com/article/Recipes/Greek-Lasagne-Pastitsio" target="_blank">recipe </a>for pastitsio in <i><a href="http://www.saveur.com/" target="_blank">Saveur </a></i>that piqued my interest and decided to give it a go. I wanted to mix it up a little so I found a variation on that recipe in an old <a href="http://www.epicurious.com/recipes/food/views/Lamb-and-Eggplant-Pastitsio-105595" target="_blank"><i>Gourmet </i></a>that used eggplant and had a feta bechamel (because the lamb meat sauce just wouldn't be rich enough by itself). I LOVED this recipe - of course I tweaked it slightly (less salt, nutmeg instead of clove, less cinnamon) . . .suffice it to say, we both had thirds.</div>
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Along with ushering in fall foods I had the great pleasure of attending the beautiful wedding of some great friends and wanted to follow up the rehearsal dinner photos with some quick snaps from the main event.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK0SPz6h69uJfTgjjPC8xle_87TZ0ov2U1BLhodJTFFmfyHTqcSjlzDrUPwdyag2u6BzH4uhTSDjAbIKICVhhquKd7haCJhQu7hHzMLoDZ2bNHGEhwc2CesJvADBooYCgOrzXt3YOVSenQ/s1600/Pastitsio+Table+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK0SPz6h69uJfTgjjPC8xle_87TZ0ov2U1BLhodJTFFmfyHTqcSjlzDrUPwdyag2u6BzH4uhTSDjAbIKICVhhquKd7haCJhQu7hHzMLoDZ2bNHGEhwc2CesJvADBooYCgOrzXt3YOVSenQ/s640/Pastitsio+Table+Collage.jpg" width="640" /></a></div>
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<br />Zoëhttp://www.blogger.com/profile/03397581839048651751noreply@blogger.com1