tag:blogger.com,1999:blog-46374244202500231502024-03-13T13:16:07.618-04:00Jorj.com Recipe ArchivesRecipe archive of author Jorj Morgan. Check out Jorj.com for fresh content!Jorj Morganhttp://www.blogger.com/profile/16992396714021484550noreply@blogger.comBlogger315125tag:blogger.com,1999:blog-4637424420250023150.post-66241547557626757962014-04-04T16:31:00.002-04:002014-04-04T16:34:58.083-04:00Tropical Carrot Cake<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC7rQ30t9vqh7emVho31POEUd0SGfiv3d5x9Sj7YnJm2wpsLM-OjpxhxJMYEvd_r9PQjVrBx_Q2I47MEOE0va4ffZNN_n5LM7vhp40ZzmoHXn7I2QgAAQgFwTQqlkqbLnLPKrLQfEcGO-D/s1600/finished+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC7rQ30t9vqh7emVho31POEUd0SGfiv3d5x9Sj7YnJm2wpsLM-OjpxhxJMYEvd_r9PQjVrBx_Q2I47MEOE0va4ffZNN_n5LM7vhp40ZzmoHXn7I2QgAAQgFwTQqlkqbLnLPKrLQfEcGO-D/s1600/finished+cake.jpg" height="180" width="320" /></a></div>
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Servings:<span style="mso-spacerun: yes;"> </span>10 to 12<o:p></o:p></div>
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Preparation Time:<span style="mso-spacerun: yes;"> </span>30
minutes plus baking 1 hour for baking and cooling cakes<o:p></o:p></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Note:
this cake is best with either cream cheese frosting or the macadamia nut
frosting given in the FNKWL blog: “<a href="http://blog.fromnanaskitchenwithlove.com/2014/03/sometimes-you-feel-like-nut.html"><span style="color: blue;">Sometimes
you Feel Like a Nut</span></a>!” <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 200%;">2 ½ cups all-purpose flour<o:p></o:p></span></b></div>
<b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 200%;">1 cup flaked, sweetened coconut<o:p></o:p></span></b><br />
<b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 200%;">1 cup macadamia nuts<o:p></o:p></span></b><br />
<b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 200%;">2 ½ teaspoons baking powder<o:p></o:p></span></b><br />
<b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 200%;">1 teaspoon ground ginger<o:p></o:p></span></b><br />
<b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 200%;">1 teaspoon ground cinnamon<o:p></o:p></span></b><br />
<b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 200%;">½ teaspoon baking soda<o:p></o:p></span></b><br />
<b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 200%;">½ teaspoon salt<o:p></o:p></span></b><br />
<b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 200%;">2 cups granulated sugar<o:p></o:p></span></b><br />
<b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 200%;">1 cup canola oil<o:p></o:p></span></b><br />
<b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 200%;">4 large eggs<o:p></o:p></span></b><br />
<b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 200%;">2 teaspoons vanilla extract<o:p></o:p></span></b><br />
<b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 200%;">2 cups finely grated carrots<o:p></o:p></span></b><br />
<b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 200%;">2 (8-ounce) cans crushed
pineapple, drained<o:p></o:p></span></b><br />
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<b><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 200%;">1 cup flaked, sweetened
coconut<o:p></o:p></span></b></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 200%;">Preheat the oven to 350
degrees<b style="mso-bidi-font-weight: normal;"><o:p></o:p></b></span></div>
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 200%;"></span><br />
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 200%;">Coat 3 (9-inch) round cake pans with
vegetable oil spray.<span style="mso-spacerun: yes;"> </span>Line the
bottom of each pan with parchment paper.<span style="mso-spacerun: yes;">
</span>Spray the paper with vegetable oil spray.<o:p></o:p></span>
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<span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 200%;"></span> </div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 200%;">Place ½ cup of the flour, 1 cup
sweetened coconut, and the macadamia nuts in the bowl of a food
processor.<span style="mso-spacerun: yes;"> </span>Pulse until the nuts are
ground and the mixture resembles course crumbs.<span style="mso-spacerun: yes;"> </span>Pour the nut mixture into a bowl.</span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 200%;">Use a whisk to add the remaining 2 cups
of flour, baking powder, ginger, cinnamon, baking soda and salt to the nut
mixture.<o:p></o:p></span>
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 200%;">Use an electric mixer to combine the
granulated sugar and canola oil until smooth.</span><br />
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<span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 200%;">Stir in the eggs, one at a time.<o:p></o:p></span>
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 200%;">Stir in the vanilla. </span><span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 200%;">Stir in the flour/nut mixture.<o:p></o:p></span>
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 200%;">Stir in the carrots and pineapple.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 200%;">Divide the batter between the 3
pans.<span style="mso-spacerun: yes;"> </span>Bake for 30 minutes, or until
a toothpick inserted in the center of the cake comes out clean.<span style="mso-spacerun: yes;"> </span>Cool the cakes in the pan for 15
minutes.<span style="mso-spacerun: yes;"> </span>Run a knife around the
edges of the cakes.<span style="mso-spacerun: yes;"> </span>Invert onto a
rack, and cool to room temperature.<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 200%;">For frosting, use the recipe for “Macadamia
Nut Frosting” provided in the blog post “<a href="http://blog.fromnanaskitchenwithlove.com/2014/03/sometimes-you-feel-like-nut.html"><span style="color: blue;">Sometimes
You Feel like a Nut</span></a>!”<o:p></o:p></span></div>
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</ol>
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<span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 200%;">Place one cake onto a cake stand.<span style="mso-spacerun: yes;"> </span>Frost with about ¾ cups of
frosting.<span style="mso-spacerun: yes;"> </span>Repeat with the next layer.<span style="mso-spacerun: yes;"> </span>Top with the third cake.<span style="mso-spacerun: yes;"> </span>Frost the sides and top of the cake with
the remaining frosting.<span style="mso-spacerun: yes;"> </span>Sprinkle
the top of the cake with the remaining 1 cup unsweetened coconut. <o:p></o:p></span></div>
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Jorj Morganhttp://www.blogger.com/profile/16992396714021484550noreply@blogger.com0tag:blogger.com,1999:blog-4637424420250023150.post-62809122040340544652014-01-31T18:42:00.000-05:002014-02-03T11:40:04.204-05:00Time to Start Planning the Most Romantic Dinner of the Year… <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHqfBEMq6Jz8ECl0OhdH6cPJQjgfifXLuhfqtP_BoP7aphm2x4Q6RxezTSPNiHd92uTYbFR2ixZF-nfveZepiheZwTwse-dujtibr_HHWaKb2cGvCR4_eq7C7eDHuB3Hf98FxPXnVpfvtK/s1600/Time+to+plan+a+Vday+dinner.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHqfBEMq6Jz8ECl0OhdH6cPJQjgfifXLuhfqtP_BoP7aphm2x4Q6RxezTSPNiHd92uTYbFR2ixZF-nfveZepiheZwTwse-dujtibr_HHWaKb2cGvCR4_eq7C7eDHuB3Hf98FxPXnVpfvtK/s1600/Time+to+plan+a+Vday+dinner.jpg" height="240" width="320" /></a><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Valentine’s Day is almost here, so if you plan on
going out, I hope you have </span><a href="http://www.opentable.com/promo.aspx?m=13&pid=102"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span style="color: blue;">reservations</span></span></a><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">!
As for me…I don’t go anywhere near a restaurant on February 14<sup>th</sup>,
choosing the candlelight supper at home (right, honey?) over that hot mess year
after year. I’ve pulled 2 of my coziest and most elegant recipes from </span><a href="http://sundaybestdishes.com/"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span style="color: blue;">Sunday
Best Dishes</span></span></i></a><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"> to focus on this go around, and because
they feature a red wine reduction sauce drizzled over filet mignon made the
classic French way, I guess you could say that this Valentine’s Day I’m wearing
my heart on my sieve! <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPHs6SnFIJcS2IV6lTIGgLWfjvpxeDUuGab3zMEvdrkwUZ47XkGja4x6LthHIQZuAAZLdKBXDGeOB1-LX5y_xJMy-1KINPYAuxxY8BkWUaQOvXMbltd7Z8I2z9Ya6TSPwZgAZL2G6bEMvl/s1600/steak+for+February+post.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">No spoilers here alert! I’m not giving away my signature
recipe for Grilled Tenderloin Steak and a tequila spiked dessert, but I will
dish on tried and true culinary methods in bringing them to the plate. </span><a href="https://itunes.apple.com/us/book/sunday-best-dishes/id687452292?mt=11&ign-mpt=uo%3D4"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span style="color: blue;">Download
<i style="mso-bidi-font-style: normal;">Sunday Best</i></span></span></a><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">,
if you want your Valentine’s Day to resemble the hot and juicy picture below.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy61MLywT46xInyJClUMoh1B3gZSAaoG_d3WwT_F8Hz6-XyCuWrYBCl8at1MhkGUqGezqON6ud6Yo2Cz-dRNubNgripAXfq9UduyD_R_zj9hBKEsWNmhxKgs0Zr-o3y3KHgg5kaM7i0Yil/s1600/steak+with+no+bites.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPHs6SnFIJcS2IV6lTIGgLWfjvpxeDUuGab3zMEvdrkwUZ47XkGja4x6LthHIQZuAAZLdKBXDGeOB1-LX5y_xJMy-1KINPYAuxxY8BkWUaQOvXMbltd7Z8I2z9Ya6TSPwZgAZL2G6bEMvl/s1600/steak+for+February+post.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPHs6SnFIJcS2IV6lTIGgLWfjvpxeDUuGab3zMEvdrkwUZ47XkGja4x6LthHIQZuAAZLdKBXDGeOB1-LX5y_xJMy-1KINPYAuxxY8BkWUaQOvXMbltd7Z8I2z9Ya6TSPwZgAZL2G6bEMvl/s1600/steak+for+February+post.jpg" height="240" width="320" /></a></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">So here’s the deal with steak….yeah, it’s absolutely
better when you grill it outside; however, this is a really frigid winter for
most of us, and backyard BBQs may not be in the cards. That’s why a tenderloin
steak is the perfect choice—it’s the best cut for stovetop cooking. You’re
going to want to buy four (six ounce) steaks, 2 to 3 inches thick and ask the
butcher to remove the silver skin for you; it’s easy enough to do it yourself
(even kind of fun), but with the tequila sippin’ I hope you’ve got planned, it
never hurts to save time. <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">So, steak tenderloin (aka filet mignon) must be
seasoned well with coarse salt and cracked pepper; set your cuts out a good 20
minutes before you cook them, and make sure to pat the meat dry with paper
towels before rubbing in the seasonings. Add a brush of olive oil to each side
of the steak (very important!), and coat the grill pan with plenty of olive
oil, too. I sear my steak 4 to 6 minutes per side on high heat, and let it rest
outside the pan, in a fresh application of red wine sauce, about ten minutes before
serving it. Steak, as you may already know, continues to cook on its own, off
the grill. Another important steak lover’s mantra: <i style="mso-bidi-font-style: normal;">Always, always aim for medium-rare.</i> For Valentine’s Day, I’m
topping mine off with a cheese I’m keeping secret until the big reveal on 2/14/14….but
if you must know what it is, refer to the Culinary Class chapter in <i style="mso-bidi-font-style: normal;">Sunday Best Dishes</i>!<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Now, on to dessert, the focal point of a sweet
holiday… </span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">As you can see, I’m making blueberry short bread
biscuits, surrounded in a bed of tequila soaked fruit—there’s nothing like
peppery silver tequila to bring out the flavor of blueberries, and with the
suggestion of strawberries in the mix, you’ve honored the color code of Valentine’s
Day well enough. <span style="mso-spacerun: yes;"> </span>For cooking, the brand
“</span><a href="http://www.cuervo.com/default.aspx"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span style="color: blue;">Jose Cuervo</span></span></a><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">
Clasico Silver” is a sound choice in tequila; it’s priced lower than other brands,
yet has the sweet fire-power your marinades, vinaigrettes and sauces demand,
whether they are savory or sweet.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">And I can’t think of a more perfect note to end on.
May your Feb. 14 be the sweetest yet!<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">XOXO<o:p></o:p></span></div>
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Jorj Morganhttp://www.blogger.com/profile/16992396714021484550noreply@blogger.com0tag:blogger.com,1999:blog-4637424420250023150.post-86243131698562620982014-01-15T12:08:00.000-05:002014-01-15T12:08:15.487-05:00If The Kitchen’s “Cookbook Club” Asked Me to Talk about SUNDAY BEST DISHES, I Wouldn’t Say No!
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMFwpZ_e-e8t9D-XASgaNt2wy7zQGEgtpPidjK179mZ6UVM6Iz-AcA5XXitu5UBa3FACIo_gAEJiqsJo-XeVt59vCZBIdqA0869NYjPJ4BkasYCWA5qioGeWvIxJEn_tYSYQOmDKpdZAKN/s1600/The+Kitchen+photo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMFwpZ_e-e8t9D-XASgaNt2wy7zQGEgtpPidjK179mZ6UVM6Iz-AcA5XXitu5UBa3FACIo_gAEJiqsJo-XeVt59vCZBIdqA0869NYjPJ4BkasYCWA5qioGeWvIxJEn_tYSYQOmDKpdZAKN/s400/The+Kitchen+photo.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The KITCHEN is on Saturdays at 11am Eastern </td></tr>
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<span style="font-family: Georgia, "Times New Roman", serif;">Hello there, loyal readers. This blog is a review about a
fun new show on the Food Network. Because I always liked <i style="mso-bidi-font-style: normal;">The View</i> (and <i style="mso-bidi-font-style: normal;">The Chew</i>!),
the format of </span><a href="http://www.foodnetwork.com/the-kitchen/index.html"><i style="mso-bidi-font-style: normal;"><span style="color: blue; font-family: Georgia, "Times New Roman", serif;">The KITCHEN</span></i></a><span style="font-family: Georgia, "Times New Roman", serif;"> is instantly appealing;
it features five friends, who chow down and TALK FOOD—each episode (and so far
there have been 2) is cleverly divided with Q&A from fans, a cooking demo
that features a recipe with the top 3 most googled ingredients in the country,
and an appearance of a cookbook author with a new book. Jenny McCoy, author of <i style="mso-bidi-font-style: normal;">Desserts for Every Season</i> was the first
guest on The Show’s “Cookbook Club” segment; she made a warm chocolate bread
pudding that I imagine co-host Jeff Mauro will try eating on a treadmill for
next week’s opening credits! <o:p></o:p></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">On a good day I like to say I know </span><a href="http://jorjmorgan.blogspot.com/search?q=foolproof"><span style="color: blue; font-family: Georgia, "Times New Roman", serif;">foolproof food</span></a><span style="font-family: Georgia, "Times New Roman", serif;">,
and the way <i style="mso-bidi-font-style: normal;">The</i> <i style="mso-bidi-font-style: normal;">KITCHEN</i> is structured is certainly that: FOOLPROOF! I can’t tell
you how interesting it is to know that 850,000 hungry souls googled, on the
same day, what to do with the frozen lump of chicken in their fridge. <o:p></o:p></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><i style="mso-bidi-font-style: normal;">The KITCHEN’s</i>
panel, in addition to the hilarious </span><a href="http://www.foodnetwork.com/sandwich-king/index.html"><span style="color: blue; font-family: Georgia, "Times New Roman", serif;">Sandwich King</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> (Jeff,
whom I already mentioned), includes Sunny Anderson, Geoffery Zakarian, Katie
Lee and Marcela Valladolid; these friends took the top 3 google hits for the
week: quinoa, chicken and kale, and made them into a WONDERFUL entrée. I know
because I made the dish right after watching the show. Sunny Anderson looked
straight into camera and said that cooking, for her, was often about simply
“emptying out the fridge!” and as though it were fate, I had some languishing
items in my refrigerator (like a bag of frozen Brussels sprouts) that worked
like a charm in <i style="mso-bidi-font-style: normal;">The KITCHEN’S</i> </span><a href="http://www.foodnetwork.com/recipes/marcela-valladolid/chile-rubbed-chicken-breast-with-kale-quinoa-and-brussels-sprouts-salad-recipe/index.html"><span style="color: blue; font-family: Georgia, "Times New Roman", serif;">CHILE-RUBBED
CHICKEN BREAST WITH KALE, QUINOA AND BRUSSELS SPROUTS SALAD</span></a><span style="font-family: Georgia, "Times New Roman", serif;">.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I didn’t follow </span><a href="http://www.foodnetwork.com/marcela-valladolid/bio/index.html"><span style="color: blue; font-family: Georgia, "Times New Roman", serif;">Marcela’s</span></a><span style="font-family: Georgia, "Times New Roman", serif;">
recipe to the letter, but she did provide the base, and everyone in my family
who loves chicken was pretty happy the night I added my own tweaks to what I
can tell you is a truly solid dish. I liked how the panel, brimming with intimidating
culinary talent, let all that go for the hour, and focused on teaching without preaching.
On the kale/chicken recipe, Katie Lee asked if you could use feta in place of
Marcela’s choice, cotija (a cheese I’m sure not everyone knows about), and
everyone—including Marcela, was quick to advocate for substitutes anytime you
want, and substitute I did. I didn’t have quinoa, so I used couscous; didn’t
have toasted almonds so I used pine nuts—everyone loved it and I got rid of
those darned Brussels Sprouts…and some feta!<o:p></o:p></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">The only thing I would have done differently is advise home
chefs to really, really, wash that kale! I knew to do it because, well, what
person in the food industry doesn’t have a PhD in kale by now? (we hear about
it every single day!); however, for the layperson…you just might end up with
some sand in your sauté if you’re not used to working with the stuff—and that’s
what my latest book, </span><a href="http://sundaybestdishes.com/"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: blue; font-family: Georgia, "Times New Roman", serif;">Sunday
Best Dishes: A Cookbook for Passionate Cooks</span></i></b></a><span style="font-family: Georgia, "Times New Roman", serif;"> is all about,
educating home chefs in a way that’s fun and relatable. You don’t know you’re
learning, you just know you’re cooking—I can’t wait to share that philosophy with
everyone in <em>The KITCHEN</em>!<o:p></o:p></span></div>
Jorj Morganhttp://www.blogger.com/profile/16992396714021484550noreply@blogger.com0tag:blogger.com,1999:blog-4637424420250023150.post-34329462946908874302014-01-03T09:37:00.001-05:002014-01-03T21:18:31.607-05:00Foodie Resolutions: 2014<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvqHcZdqznTt3d_0CzXLlrermKOE5WWtRoe-X08rK_RT_cfXIpd7btglFDNMtG7io3kwdSrlNm-QoDoXJq_N95xnSkbg227vbSqYcgXcIuDQ4DTegHgx0i3kX97lu9UC9AaRP_TYGptUop/s1600/new+year.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvqHcZdqznTt3d_0CzXLlrermKOE5WWtRoe-X08rK_RT_cfXIpd7btglFDNMtG7io3kwdSrlNm-QoDoXJq_N95xnSkbg227vbSqYcgXcIuDQ4DTegHgx0i3kX97lu9UC9AaRP_TYGptUop/s1600/new+year.png" /></a></div>
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<span style="font-size: 10pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">It’s here—another year! Social media is buzzing with resolutions
about dropping a few pounds and getting more organized. I’ve decided to make mine
about eating more locally grown food, patronizing more restaurants who work
with nearby farms, and finding other ways of greening up my zip code. This post
is actually about two things: helping people who want to become locavores get
started, and supporting a friend of mine; an angel who gets his wings every
time a locavore is born. <o:p></o:p></span></span></div>
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<span style="font-size: 10pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">His name is Cory Bryk of Boone, N.C., a Marine who
served in Iraq and returned home to become, of all things…A FARMER! I’ve posted
his picture here.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg78d-JJGiPFVX1Q7L6wewmYXpBobSoH2q0VNsM_BHZ7K5dtoE2ye_ODYs6lxJJkbpfPCLYMKDsqPjL2ZUI8zFyzmsBt5DYpO631uL9KMrq5AzA12I5ieKLobey-D9NuoyJ5kAdkm3rXNDX/s1600/cory.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg78d-JJGiPFVX1Q7L6wewmYXpBobSoH2q0VNsM_BHZ7K5dtoE2ye_ODYs6lxJJkbpfPCLYMKDsqPjL2ZUI8zFyzmsBt5DYpO631uL9KMrq5AzA12I5ieKLobey-D9NuoyJ5kAdkm3rXNDX/s320/cory.jpg" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: 10pt; line-height: 115%;">I’m sure I’m not alone in being so glad that he did—I
enjoy the fruits of New Life Farm (Cory’s farm) every time I’m in North
Carolina—and thank him for raising one of the best Thanksgiving turkeys the
Morgan family has ever eaten. In addition to the tasty livestock, Cory’s farm
is responsible for a bountiful vegetable harvest—and he can reap even more of
what he sews when he gets a new tractor. If you live near Boone, and want to
see more of New Life Farm’s products, you’ll donate what you can to his Kickstarter
project, active until January 24<sup>th</sup>. Just click </span><a href="http://www.kickstarter.com/projects/1653811307/new-life-farms-very-own-tractor"><span style="font-size: 10pt; line-height: 115%;">this
link</span></a><span style="font-size: 10pt; line-height: 115%;">
to help him on his way. <o:p></o:p></span></span></div>
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<span style="font-size: 10pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">So, here’s what got me thinking about why being a
locavore (that means restricting your diet to the consumption of fresh products
produced within a 100 mile radius of home) is such a worthwhile pursuit. It’s
so much fresher; a truck didn’t have to burn a ton of fossil fuels to bring it
to the store, and it didn’t lose any nutrients on a long ride. </span></span></div>
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<span style="font-size: 10pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">You don’t
usually have to worry about pesticides, and you’re helping your local economy
do better. If you manage sometime in 2014 to make a pasta primavera sauce
entirely out of veggies you bought from a local vendor, you can relish more
than just a fabulous taste. You can feel good about being kind to the planet as
well. <o:p></o:p></span></span></div>
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<span style="font-size: 10pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Here a few quick and easy-to-remember ways to become a
locavore—start small if you’re new to this, by serving all farmers market fare
at your next dinner! </span></span></div>
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<ul>
<li><span style="font-size: x-small; line-height: 14px;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Use <a href="http://localharvest.org/">LOCALHARVEST.ORG</a>! </b>It’s an amazing tool to find everything from farmers markets, organic food buying clubs, tasting events and more in every single zipcode in the United States.</span></span></li>
<li><span style="font-size: x-small; line-height: 14px;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Once a month, pick out an out-sourced food item, and swap it out for something you can get locally made. </b>Honey is a great first start, as every community has a bee haven somewhere.</span></span></li>
<li><span style="font-size: x-small; line-height: 14px;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Join a community garden club or CSA.</b> I do the later. Look up a farm in your area (use localharvest.org) and sign up for biweekly or monthly delivery of their seasonal harvest. Some CSA’s offer milk, meat, honey and eggs in addition to veggies. It tastes SOOOO good.</span></span></li>
<li><span style="font-size: x-small; line-height: 14px;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Ask a local farmer or vendor at a farmers market, if he has any restaurant accounts and then patronize that restaurant!</b> I’ll be the first to try this tactic with Cory at New Life.</span></span></li>
<li><span style="font-size: x-small; line-height: 14px;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Host a “100-mile Dinner Challenge”:</b> <a href="http://www.pbs.org/newshour/rundown/2013/11/the-100-mile-thanksgiving-challenge.html">PBS writes all about it in this article</a>, (it’s based on Thanksgiving, but can be done any time of year) which I’ll summarize for you now: next time you host a dinner, ask guests to bring a regionally recognized recipe from their neck of the woods. If they’re from the south, a pecan pie made with pecans from a neighborhood tree is a prime example. If you live on the coast, it can be all about the seafood.</span></span></li>
<li><span style="font-size: x-small; line-height: 14px;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Research the fruits and veggies unique to your area and try them in a salad or on a cracker!</b> I did it with kumquats; I found a package of them at Publix with a label that said the kumquats were from Deland, Florida—the tangy, citrusy things kicked up the flavor of a tomato salad in ways I’m still craving…. </span></span></li>
</ul>
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<span style="font-size: 10pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">OK, that’s it. I’ve put it in a nutshell for you—grown,
harvested and sold by the guy next door : ) Cheers, and happy 2014!<o:p></o:p></span></span></div>
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Jorj Morganhttp://www.blogger.com/profile/16992396714021484550noreply@blogger.com0tag:blogger.com,1999:blog-4637424420250023150.post-63843079907145867662013-12-20T21:05:00.002-05:002013-12-20T21:06:38.661-05:00Christmas Morning Breakfast Ideas for Berry Good Boys & Girls!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-hGZH96-CwdbCY45s1myLn5iSwtn9Fg1J5Z9dNsrOD8Cf_Kx-EI8rmr0XuMGZiV_SNZd6ZjKTyvGCkcjhdr8zBoqkApB1syexpCR4CbhrTllejhh3kK9t-c5FvaBYKz7uKIMx6C2KZTsH/s1600/blueberry+pancakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-hGZH96-CwdbCY45s1myLn5iSwtn9Fg1J5Z9dNsrOD8Cf_Kx-EI8rmr0XuMGZiV_SNZd6ZjKTyvGCkcjhdr8zBoqkApB1syexpCR4CbhrTllejhh3kK9t-c5FvaBYKz7uKIMx6C2KZTsH/s400/blueberry+pancakes.jpg" width="400" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Not many days left to peel back on the advent calendar. In no
time at all, it’ll be Christmas morning—and that, my friends requires a sugar
and carb infusion of the highest order. New word for “short-stack” anyone? I’m drawing
from my <i>Sunday Best</i> repertoire on
Wednesday, December 25<sup>th</sup> and would advise anyone with the same lust
for life (and pancakes) to stock up this weekend on King Arthur Flour—the best
for pancake house-style flapjacks—eggs, sugar, butter—the essentials for enough
fluffy pancakes to take everyone through the learning curve of new gadgets and
sporting equipment sitting under your tree. <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I believe the headlining photo on this blog, featuring <b><a href="http://jorjmorgan.blogspot.com/2013/12/buttermilk-blueberry-pancakes-with.html">Buttermilk
Blueberry Pancakes with Berry Good Maple Syrup</a></b>, can revv up the family
on Christmas morning and turbo power their snow shoes! I haven’t made a habit
of posting many of my book’s new recipes on my blog, but am doing so today as a
gift to those “birds of a feather” out there who love pancakes as much as my
family does. Other Christmas Day secrets that can put the wow factor into a
Chris Cringle inspired table setting involve my <b>Monkeying Around Bread</b> (fun at any age!), trick for making inside
out omelets, Canadian Bacon prepared just so (click on this <a href="http://jorjmorgan.blogspot.com/2012/12/chipotle-spiced-candied-bacon.html">Chipotle
Spiced Bacon post</a> to learn how to make it a legend in your household, too)
and <b>Cranberry Oatmeal Scones with Pine nuts</b>.
For those bolded recipes, there is still
plenty of time to <a href="http://sundaybestdishes.com/">download Sunday Best
Dishes</a>, wink, wink, nudge, nudge. It really makes a great Xmas gift!<o:p></o:p></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Other Winter Day
Breakfast Ideas….Faking Buttermilk in a pinch, etc…..<o:p></o:p></span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Buttermilk Biscuits with a savory gravy are also a great way
to go for Christmas breakfast….but what if you open the fridge only to find
you’re running low on precious buttermilk?
A lot of Apple commercials would tell you there’s an app for that. I
won’t offer you <i>that</i> as a solution,
but I can pass on a little cooking trick that can turn plain old milk into a
buttermilk knock-off for all your breakfast recipes. Just pour ¾ cup of milk
into a measuring container, add 2 tablespoons of white vinegar and set the
mixture aside for 5 minutes at room temperature. The result is as close to
actual buttermilk as it needs to be. <o:p></o:p></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>If kids are part of
the Christmas package this holiday season</b>….<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Here are a few tips for decorating pancakes in ways that’d tickle
Santa pink! <o:p></o:p></span></div>
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<li><span style="font-family: Georgia, Times New Roman, serif;"><span style="text-indent: -0.25in;">·<span style="font-size: 7pt;"> </span></span><span style="text-indent: -0.25in;">Use sliced strawberries and cover the top half
of the pancake with them to represent the red-felt hat. Squirt a big dollop of
whip cream for the powder puff on top of Santa’s hat and continue on with the
Ready-whip to make the big white beard.</span></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span style="text-indent: -0.25in;">·<span style="font-size: 7pt;">
</span></span><span style="text-indent: -0.25in;">Banana slices with Hershey’s kisses in the
center make great eyes and maraschino cherries are a terrific nose!</span></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span style="text-indent: -0.25in;">·<span style="font-size: 7pt;">
</span></span><span style="text-indent: -0.25in;">Triangles of French toast can be arranged into a
Christmas tree, with a star shaped cut of pineapple just prefect for the star
on top!</span></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span style="text-indent: -0.25in;">·<span style="font-size: 7pt;">
</span></span><span style="text-indent: -0.25in;">Make Rudolph using bacon for antlers,
blueberries for eyes and a dime sized pancake in the middle, strawberry on it,
for the world-famous nose.</span></span></li>
</ul>
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<span style="font-size: 11pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">It’s not rockets science….it’s reindeer science!
I hope your Christmas is full of love and magic, everyone. See you in the New
Year with lots of new cooking advice and recipes! </span></span>Jorj Morganhttp://www.blogger.com/profile/16992396714021484550noreply@blogger.com0tag:blogger.com,1999:blog-4637424420250023150.post-34691674134325414092013-12-20T21:02:00.003-05:002013-12-20T21:02:48.772-05:00Buttermilk-Blueberry Pancakes with Berry Good Maple Syrup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhwSDPNtKu5g-97zw9QRRgfIGzK0KoW1aEIk6UsYP5pHW1Wfm8ettHVbFjJTbCcr7IO48pjQDeUKgYBdVSIa0ThBsT3dT3aXOXYWlM8FPRY1-vXrNEEmtFMzeyg62nK_RSBbMEG-Lm3Qpe/s1600/blueberry2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhwSDPNtKu5g-97zw9QRRgfIGzK0KoW1aEIk6UsYP5pHW1Wfm8ettHVbFjJTbCcr7IO48pjQDeUKgYBdVSIa0ThBsT3dT3aXOXYWlM8FPRY1-vXrNEEmtFMzeyg62nK_RSBbMEG-Lm3Qpe/s320/blueberry2.jpg" width="320" /></a></div>
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<span style="font-size: 8pt;"><span style="font-family: Georgia, Times New Roman, serif;">MAKES 4
SERVINGS<o:p></o:p></span></span></div>
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<span style="color: #76923c;"><span style="font-family: Georgia, Times New Roman, serif;">Syrup<o:p></o:p></span></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">1 cup pure maple syrup<o:p></o:p></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">1 cup fresh blueberries<o:p></o:p></span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Pour the syrup and
blueberries into a saucepan and heat to a boil. Reduce the heat and simmer
until the sauce is thickened and the blueberries begin to burst, about 10
minutes. Reduce the heat to very low to
keep the syrup warm.<o:p></o:p></span></div>
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<br /></div>
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<span style="color: #76923c;"><span style="font-family: Georgia, Times New Roman, serif;">Pancakes<o:p></o:p></span></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">2 cups <a href="http://www.kingarthurflour.com/shop/items/king-arthur-unbleached-pastry-flour-3-lb">pastry
flour</a> <o:p></o:p></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">1 ½ teaspoons baking powder<o:p></o:p></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">½ teaspoon baking soda<o:p></o:p></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">¼ teaspoon table salt<o:p></o:p></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">2 large eggs<o:p></o:p></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">1 cup buttermilk<o:p></o:p></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">½ cup milk<o:p></o:p></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon honey<o:p></o:p></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon pure vanilla extract<o:p></o:p></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">½ to 1 cup blueberries<o:p></o:p></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Confectioners’ sugar<o:p></o:p></span></b></div>
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<br /></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Stir the flour, baking
powder, baking soda and salt in a large bowl.
In a separate bowl, whisk together the eggs, buttermilk, milk, honey and
vanilla. Whisk the wet ingredients into
the dry ingredients until smooth. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Heat a griddle (or large
non-stick skillet) over medium high heat.
Ladle batter onto the griddle to form 4-inch pancakes. When the pancakes are just set, sprinkle with
a few blueberries. Cook until the pancakes are golden on the bottom, about 3 to
4 minutes. Flip and cook until the second side is golden, about 2 minutes more.
(If you are cooking the pancakes in batches, keep warm in a 200° oven or <a href="http://www.amazon.com/KitchenAid-KEWS175SSS-27in-Warming-Drawer/dp/B0011YNAM4/ref=sr_1_5?s=appliances&ie=UTF8&qid=1350412824&sr=1-5&keywords=warming+drawer">warming
drawer</a>.)<o:p></o:p></span></div>
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<br />
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<span style="font-family: Georgia, Times New Roman, serif;">Serve the pancakes with a
ladleful of syrup and garnish with a few extra<span style="color: red;"> </span>fresh
blueberries. Sprinkle with confectioners’ sugar.</span><span style="font-family: Palatino;"><o:p></o:p></span></div>
Jorj Morganhttp://www.blogger.com/profile/16992396714021484550noreply@blogger.com0tag:blogger.com,1999:blog-4637424420250023150.post-57560920864810529472013-12-13T08:57:00.000-05:002013-12-13T08:57:42.080-05:00Oh My Gnosh!
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8-GMF7-IladpkYoUlu5yMMKvmLNtkSeSQJ4zzetXrozREUgACAAU7oLpzuEmHtSO3hvNaay2bZ-CDJ4jelPc1wsmvwbJVBr-nskkohFpYH-9POmPKzG0I7iBfku2mHoPPCYou6-Ek5VMi/s1600/cheese+arrangement.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8-GMF7-IladpkYoUlu5yMMKvmLNtkSeSQJ4zzetXrozREUgACAAU7oLpzuEmHtSO3hvNaay2bZ-CDJ4jelPc1wsmvwbJVBr-nskkohFpYH-9POmPKzG0I7iBfku2mHoPPCYou6-Ek5VMi/s400/cheese+arrangement.jpg" width="400" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Tips
for Serving Gourmet Spreads and Cheeses (as a gift or…) at Your Next Party<o:p></o:p></span></b></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">CHEESE makes a marvelous gift for the people you
love. Yes, CHEESE: worthy of all caps—that is, if you present it well and offer
pairings that make those already heavenly flavors pop. I love stories from
hostesses that are told with a sigh—how guests at the Xmas party nibbled at
their cheese plate, and asked, mouths full, if there would be a hostess/guest
gift exchange. <i style="mso-bidi-font-style: normal;">“Uh…darling? That dreamy
little block in your hand with the cheesemonger’s initials engraved right into the
rind? THAT was your gift.”<o:p></o:p></i></span><br />
<br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Point of story: <i style="mso-bidi-font-style: normal;"><span style="mso-spacerun: yes;"> </span></i>If the cheese isn’t speaking for itself
and needs a little help, this Extreme Party Planner has come to your rescue
with tips on how to make the perfect cheese plate.<o:p></o:p></span></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Consider
the 4 basic categories of cheese before you shop</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">:
Cheese is sold soft, hard, aged and blue; a representative from each category
is a nice way to go, and an expert behind the cheese counter will be happy to help
you. Personally, I believe the safest bets are cheeses that don’t have a pungent
odor (I’m looking at you, Camembert), but do possess those nice sharp, tangy,
earthy and/or nutty flavors we all love—that’s why I concentrate on the kind of
milk used to make it, i.e. sheep, goat and cow. <b style="mso-bidi-font-weight: normal;">Go with manchengo</b> (made from sheep’s milk, it’s a favorite tapa in
Spain), <b style="mso-bidi-font-weight: normal;">aged 15 to 24 months</b> cheddar
and <b style="mso-bidi-font-weight: normal;">anything manufactured by </b></span><a href="http://www.sartoricheese.com/"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span style="color: blue;">Santori</span></span></b></a><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">—their
stuff is the friggin’ bomb.<span style="mso-spacerun: yes;"> </span>Familiarize
yourself with their logo via this photo:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXy1e2jYUP2tMM4H6Nd4gCAajxCUJBcnhWuVWiawyME9SkJYXJNmMdzXe7pFmzVs8P9xodfAQvO7d771HiORu_ezzXGZ4AZ1gxqpwCv5sMPYoNYP0lWnFa6-CWbPygL-7LjBqjbthTOlFM/s1600/sartori.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXy1e2jYUP2tMM4H6Nd4gCAajxCUJBcnhWuVWiawyME9SkJYXJNmMdzXe7pFmzVs8P9xodfAQvO7d771HiORu_ezzXGZ4AZ1gxqpwCv5sMPYoNYP0lWnFa6-CWbPygL-7LjBqjbthTOlFM/s320/sartori.jpg" width="320" /></a></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><o:p></o:p></span><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Take
the cheese out at least an hour before the party, unwrap it and let it breathe</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">.
The flavors shine through more this way. <span style="mso-spacerun: yes;"> </span><b style="mso-bidi-font-weight: normal;">Plan on
3 to 4 ounces of cheese bliss per person</b>; this can easily translate into 3
to 6 different types of cheeses—ideal for a small party; one or two cheeses serve
a gift basket well—you just have to find yummy accompaniments…like a sweet fig
spread, crackers and assorted olives. More on those (olives!) later.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Don’t
worry about a carb overload—no such thing on a cheese platter</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">.
Use crackers AND sliced bread:<span style="mso-spacerun: yes;"> </span>Be sure
to vary up the textures on these--that’s every bit as important as diverse
cheeses.<span style="mso-spacerun: yes;"> </span>Reserve an extra cheese
spreader to plunge into a jarred condiment that works well with a cheese plate,
i.e. </span><a href="http://www.amazon.com/Dalmatia-Import-Group-8-5-OZ/dp/B00AXN13R8"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span style="color: blue;">fig
spreads</span></span></a><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"> (I’ve linked to a good one), Grey Poupon mustard or
pretty pickles—which I published a recipe for in </span><a href="http://sundaybestdishes.com/"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span style="color: blue;">Sunday
Best Dishes</span></span></i></a><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">.<o:p></o:p></span></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Stock
up on Olives—loading a ramekin full of them works out nicely next to your
cheeseboard</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">. <span style="mso-spacerun: yes;"> </span>Moroccan
beldi olives are particularly tasty with any fine cheese—they come in so many
pretty colors—from big plum colored purples to small and shriveled marble sizes.
Roasted red peppers pair well, especially the ones that have marinated in a
spicy vinaigrette, and kalamata olives deliver the perfect punch! Just check out
this olive bar photo to get in the mood.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQjzVuRTgpC5MWyW7DOKyt3r3Tv679sFj0pnvGb2k8x8b6UrOgZ8HZnQlRpzH1YY-taNxZu5b62lqvgbwYxbVb1a74AC9n_KVxmCS7aJ0cBqpBGzoC6m9SLoPNEtQDNiNmFx7YIAdNGBLy/s1600/olive+bar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQjzVuRTgpC5MWyW7DOKyt3r3Tv679sFj0pnvGb2k8x8b6UrOgZ8HZnQlRpzH1YY-taNxZu5b62lqvgbwYxbVb1a74AC9n_KVxmCS7aJ0cBqpBGzoC6m9SLoPNEtQDNiNmFx7YIAdNGBLy/s320/olive+bar.jpg" width="320" /></a></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"> <o:p></o:p></span><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Prepare
a few descriptive adjectives about each cheese before you serve it</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">—it’s
a fun way to put on a few pounds before the party, but hey…we all have to do
our homework! Use a separate knife for each cheese and, obviously, group
like-smelling cheeses, otherwise (as the song goes) ya gotta keep ‘em
separated! <o:p></o:p></span><br />
<br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Parting
tip about cheese for your next killer risotto</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">: Use cheese
rinds in your cooking; it’s perfectly edible and will flavor a rice, casserole
or soup like nobody’s business. <b style="mso-bidi-font-weight: normal;">Parmigiano
Reggiano is ideal for this.</b> As far as what drinks are loveliest to wash
your cheeses down with, I searched high and low before I was satisfied and
found this article, worth pinning to Pinterest: </span><a href="http://www.matchingfoodandwine.com/news/pairings/20081007/"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span style="color: blue;">Some
exciting drink pairing for cheese</span></span></a><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">. <o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Enjoy your cheese
within 24 hours of unwrapping it, and be sure to refrigerate between uses…I’m
off to carve off a little more of that Santori….</span>Jorj Morganhttp://www.blogger.com/profile/16992396714021484550noreply@blogger.com0tag:blogger.com,1999:blog-4637424420250023150.post-13214079436850594892013-11-21T08:23:00.001-05:002013-11-21T08:23:38.220-05:00A Huge Wine Tasting Event Featuring Full Thanksgiving Spread…What a Grand Idea!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBrrgo6o8jiOOEssRdapU2uazNaaIWjMEDBNabzM78jJK2G3Bce5xJY2tLixNvmCUE6vpMYP7FmQ84weVAjhQZCSd_3CR2Gco5y8gqUclSk9vT21CQGlKTW9-b1lSQoIfdnlJiu2pzx9LP/s1600/wine+tasting.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBrrgo6o8jiOOEssRdapU2uazNaaIWjMEDBNabzM78jJK2G3Bce5xJY2tLixNvmCUE6vpMYP7FmQ84weVAjhQZCSd_3CR2Gco5y8gqUclSk9vT21CQGlKTW9-b1lSQoIfdnlJiu2pzx9LP/s400/wine+tasting.jpg" width="400" /></a></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Ever witnessed an idea so fine, you wished you
thought of it yourself? That’s how I felt about the Thanksgiving Wine and Food
Gala put on by Doris’ Italian Market. I hope they do it again next year. As
soon as the store closed for regular business hours last Friday night, the
doors opened wide to about 150 wine lovers; ladies were handing out wine
glasses like long stemmed roses, and everyone was encouraged to head straight
to the Thanksgiving banquet built around—and because of—the 62 wines available
for tasting.<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">As you can see from this photo, a full, traditional
Thanksgiving dinner took center stage, giving guests a chance to try pairing
all sorts of wines, to see what worked best.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglcnH2lI0Jt1vkEvIZcb6SAymtwUNi5GsFTuZ_yjvW0U6obagbPgjUjcc2pcOf-VxRb-ip0tgII9XDMv1bwa3dAIPoo2WoPsvr_7VB8doGwbFJui3cgpfKdyfKjguWrOWUzijqeiH8d3CQ/s1600/Thanksgiving+spread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglcnH2lI0Jt1vkEvIZcb6SAymtwUNi5GsFTuZ_yjvW0U6obagbPgjUjcc2pcOf-VxRb-ip0tgII9XDMv1bwa3dAIPoo2WoPsvr_7VB8doGwbFJui3cgpfKdyfKjguWrOWUzijqeiH8d3CQ/s400/Thanksgiving+spread.jpg" width="400" /></a></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">There was a wine specialist on standby, answering
all the typical FAQ, like, “turkey can be so bland. Are there any wines that
bring out its flavor instead of just overwhelming it?” To which Mr. Oenophilia
answered, <i>“all of the wines here today
were carefully selected to pair well with <a href="http://jorjmorgan.blogspot.com/search/label/Poultry">turkey</a> and all
of the classic sides for Thanksgiving Day.” <o:p></o:p></i></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">The specialist was also asked what HE would be
drinking on Thanksgiving, and he motioned toward this bottle of grapes: <o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsdx8EBhUCeN7EdPdKg2ZBUyfcaPIC5vwaLX4K_RInd0wp9Bn3tbjiHevdiKYtHqOvFyAKMZtGWs336yr6uOTvNsWeenHbS_NuGea0c9bCyuZRI37Xxgz8WxKHS2fDF2o-PkBpAs4SM65I/s1600/bottle+of+grapes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsdx8EBhUCeN7EdPdKg2ZBUyfcaPIC5vwaLX4K_RInd0wp9Bn3tbjiHevdiKYtHqOvFyAKMZtGWs336yr6uOTvNsWeenHbS_NuGea0c9bCyuZRI37Xxgz8WxKHS2fDF2o-PkBpAs4SM65I/s320/bottle+of+grapes.jpg" width="320" /></a></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">The </span><b style="font-family: Georgia, 'Times New Roman', serif; font-size: 12pt; line-height: 115%;"><a href="https://www.ste-michelle.com/shop/all-wine">Chateau Ste. Michelle</a>
Canoe Ridge Sauvignon</b><span style="font-family: Georgia, 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">, adding that it was “just lovely.” On the wine point
system it ranked close to 100, the best a wine can get. At over $30 a bottle it
did hover just a little bit above the suggested $25-per-bottle-maximum a lot of
Thanksgiving wine tips tell you to set. The reason caps are set fairly low is for
quantity reasons. You really should have a bottle of wine for every 2 guests,
which, on Thanksgiving adds up quick.</span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">A less expensive wine that popped up as the wine
specialist’s “Next Best Thing” (My <i><a href="https://itunes.apple.com/us/book/sunday-best-dishes/id687452292?mt=11&ign-mpt=uo%3D4">Sunday
Best</a></i> book fans will know why I inserted a smiley face here : ) ) is the
<b>St. Michelle Indian Wells Red Blend</b>.
I tried both wines and they were—just as the specialist said, really, really,
lovely and nice. <o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">I knew I was going to pick up a bottle of red, white
and at least one dessert wine—but not until I’d tried as many as I could; these
wines, besides the 2 mentioned above were the clear standouts:<o:p></o:p></span></span></div>
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<ul>
<li><b style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: 12pt; line-height: 115%;"><a href="http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?productId=727647&storeId=10052&langId=-1">667
Pinot Noir</a></span></b><span style="font-family: Georgia, 'Times New Roman', serif; font-size: 12pt; line-height: 115%;"> (This was just so fantastic with
squares of parmesan cheese that I could go on for pages….) If you’re having a
round of <a href="http://jorjmorgan.blogspot.com/search/label/Appys">appetizers</a>
before your big turkey meal, this is really the way to go—but it tastes great
with the main event, too.</span></li>
<li><b style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: 12pt; line-height: 115%;"><a href="http://www.wentevineyards.com/wine/estate_grown/wente_vineyards_morning_fog_chard/">Morning
Fog Chardonnay</a></span></b><span style="font-family: Georgia, 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">: Just read the description in this
picture. Get in my cart, you rascal!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYkPS7O_FPtdvu3QYsGrDWpFxE7YCzns9mBB4KYRQg7ha6-LPZOz39mFTNJqfiqqmCDAG_lcURh5lPL3F12sTBnOaS_exMN4ThBUZ4_xJpgh5UuGTQr6B8fcK1o4E-0oTy9BZ-hVaLyR9v/s1600/morning+fog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYkPS7O_FPtdvu3QYsGrDWpFxE7YCzns9mBB4KYRQg7ha6-LPZOz39mFTNJqfiqqmCDAG_lcURh5lPL3F12sTBnOaS_exMN4ThBUZ4_xJpgh5UuGTQr6B8fcK1o4E-0oTy9BZ-hVaLyR9v/s320/morning+fog.jpg" width="320" /></a></div>
</span></li>
<li><b style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: 12pt; line-height: 115%;"><a href="http://gnarlyhead.com/our-wines/authentic-red/?age-verified=d9f9353187">Gnarly
Head Authentic Red</a></span></b><span style="font-family: Georgia, 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">: The labeling looks like a scene
out of The Legends of Sleepy Hallow; it’s got a concentrated dark fruit flavor
and comes from a city in California (Lodi) where the vineyard vines really are
gnarled.</span></li>
<li><b style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: 12pt; line-height: 115%;"><a href="http://www.dreamingtreewines.com/Wine/Everyday">Dreaming Tree Everyday
White</a></span></b><span style="font-family: Georgia, 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">: This was the driest white wine to ever cross these
taste buds—and I could see a lot of people liked that at this tasting. Guests
were standing at end caps in the store, balancing their holiday plates on
crates stacked high with Dreaming Tree. The dry and subtly sweet nature of the
wine went so well with the roasted turkey breast drowning in Doris’ gravy.</span></li>
<li><b style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: 12pt; line-height: 115%;"><a href="http://oncebittenriesling.com/home.htm">Frostbitten Ice Riesling</a></span></b><span style="font-family: Georgia, 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">:
This emerged as the event favorite; the store ran out of this awesomely
sweet-but not too much—wine in the first hour and, as of yesterday, is still
sold out! It comes in a beautiful bottle with a snowflake on it, and is such a
great pairing with all the holiday pies you’ll comes across in the next 3 months
that I wholly advocate it as a stocking stuffer. <b>Jam Jar Sweet Shiraz</b> was the next best thing.</span></li>
</ul>
<br />
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span>
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">So, what did I learn
at this event? The short answer is that Pinot Noirs, Rieslings and Chardonnays are
some of the safest bets when you’re talking turkey. Give some of them a swirl
(in your tasting glass!) and you’ll see what I mean.</span></span>Jorj Morganhttp://www.blogger.com/profile/16992396714021484550noreply@blogger.com0tag:blogger.com,1999:blog-4637424420250023150.post-46445964631282569952013-11-14T08:28:00.001-05:002013-11-14T21:57:35.531-05:00Let’s Talk Turkey!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioKUKXWmxFEMAPk5yzn3avUPy_BH9yclsAyIqacIRan9hXsJa9IvsNVmjPfhIyhamkjTOavTjTqmAF9FcYJlHuvo6sTnEd5DA7bUS4WPBgyxAq4bpDZiI2lnUkOKho7vavVCLld33YbUqv/s1600/turk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioKUKXWmxFEMAPk5yzn3avUPy_BH9yclsAyIqacIRan9hXsJa9IvsNVmjPfhIyhamkjTOavTjTqmAF9FcYJlHuvo6sTnEd5DA7bUS4WPBgyxAq4bpDZiI2lnUkOKho7vavVCLld33YbUqv/s400/turk.jpg" width="300" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: 12pt; line-height: 115%;">Different holidays prompt the funniest questions
from home chefs. I came across one at Easter that admitted to having to google
how to make hard boiled eggs, year after year. That got me thinking that the
same might be true when it comes to turkey prep on Thanksgiving. The truth is, not many people roast a magnificent,
heavy bird on a regular basis, and come November perhaps some of us have
forgotten how. This 2<sup>nd</sup> blog in my 2013 Thanksgiving series is on
brining and other important steps in roasting your turkey to perfection. <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: 12pt; line-height: 115%;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: 12pt; line-height: 115%;">So without further adieu…. <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: 12pt; line-height: 115%;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: 12pt; line-height: 115%;">I prefer fresh, organic turkey. It’s hardly a shock—but
I find they cook in half the time of a frozen bird and are tender and juicy,
beyond compare; the best bird I ever had was a 24 pounder we nicknamed Harry. He
was fresh off the farm and overflowed the roasting pan. I prepared him using my
age-old recipe in </span><a href="http://www.amazon.com/exec/obidos/ASIN/1581821700/jorjcom-20"><b><i><span style="font-size: 12pt; line-height: 115%;">At
Home in the Kitchen</span></i></b></a><span style="font-size: 12pt; line-height: 115%;"> for </span><a href="http://www.jorj.com/cookbooks/kitchen/userdisplay.php?rowid=148"><span style="font-size: 12pt; line-height: 115%;">Herb
and Sherry Roasted Turkey with Savory Gravy</span></a><span style="font-size: 12pt; line-height: 115%;">—click the
recipe link for step by step instructions with juicy photos! <o:p></o:p></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: 12pt; line-height: 115%;">This year I ordered mine from </span><a href="http://www.newlifefarmnc.com/"><span style="font-size: 12pt; line-height: 115%;">New Life Farm</span></a><span style="font-size: 12pt; line-height: 115%;">
in Boon, NC—<i>way, way</i> in advance of November. I called New Life just to chat
with the farmer-in-chief about how hard it is to come by a fresh turkey for
Thanksgiving. It turns out, he sold out in September! He says that the average
weight of (one of his) free range turkeys is around 16 pounds. He raised and
sold about 50 turkeys this season, and saved one for his family, which he plans
to brine for up to 2 hours in salt and herbs and smoke on a </span><a href="http://www.biggreenegg.com/"><span style="font-size: 12pt; line-height: 115%;">Green Egg grill</span></a><span style="font-size: 12pt; line-height: 115%;">.
YUM! He recommended </span><a href="http://www.benaturalmarket.com/"><span style="font-size: 12pt; line-height: 115%;">Bare
Essentials</span></a><span style="font-size: 12pt; line-height: 115%;"> as another place to find a competitively priced
bird, at around 3.95 per pound. If
you’ve ordered through New Life, you can pick up the star centerpiece to your
Thanksgiving at the Watauga Farmers Market, or simply pick it up at the farm.
These birds really must be good, as Cory told me that he’s been asked to supply
Bare Essentials with all their turkeys next year. Congrats to New Life! I’m
proud to be a customer : ) <o:p></o:p></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: 12pt; line-height: 115%;">Here are some other places (in North Caroline & beyond!) that know how to talk turkey:<o:p></o:p></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: 12pt; line-height: 115%;"><br /></span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l1 level1 lfo2; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: 12pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-size: 7pt; line-height: normal;"> --</span></span><!--[endif]--><span style="font-size: 12pt; line-height: 115%;"><a href="http://www.thefreshmarket.com/the-fresh-market-fresh-turkey-20-24-lb">The
Fresh Market</a> (click the link to start an order)<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: 12pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-size: 7pt; line-height: normal;"> --</span></span><!--[endif]--><span style="font-size: 12pt; line-height: 115%;"><a href="http://www.wholefoodsmarket.com/">Whole Foods</a><o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l1 level1 lfo2; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: 12pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-size: 7pt; line-height: normal;"> --</span></span><!--[endif]--><span style="font-size: 12pt; line-height: 115%;"><a href="http://www.traderjoes.com/">Trader
Joe’s</a> (hey, South Florida friends—have you checked out the 1<sup>st</sup>
TJ’s in Pembroke Pines??)<o:p></o:p></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: 12pt; line-height: 115%;">All that being said, I realize not everyone could
lay hands on a fresh turkey and may have to welcome a frozen one; just make sure
to follow the USDA guideline of thawing it properly, in the refrigerator or
very cold water, around 40 degrees; the formula for thawing is one day for
every 4 to 5 pounds.<b> </b>In cold water, rather
than the fridge, you can cut that time in half—about 30 minutes per pound; a
big cooler with ice just might do the trick.<o:p></o:p></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: 12pt; line-height: 115%;"><br /></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: 12pt; line-height: 115%;">Here
are some other important things to remember when you’re talkin’ turkey….</span></b><span style="font-family: Georgia, 'Times New Roman', serif; font-size: 7pt; text-indent: -0.25in;"> </span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: Georgia, Times New Roman, serif;"><b><span style="font-size: 12pt; line-height: 115%;"><br /></span></b></span>
<span style="font-family: Georgia, Times New Roman, serif;"><!--[endif]--><b><span style="font-size: 12pt; line-height: 115%;"> Add
flavor to your turkey with moisture</span></b><span style="font-size: 12pt; line-height: 115%;">! Get a juicy finished
product by making sure that most of the flavor enhancements going into your
turkey are moist, i.e. honey, butter, molasses, citrus juices and broths. I’ve
always rubbed the turkey up and under with herbed butter. Soaking the flavor in
a brine solution works wonders too. <o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: 12pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-size: 7pt; line-height: normal;"> </span></span><b><span style="font-size: 12pt; line-height: 115%;">Let
your turkey rest about 1 hour after it comes out of the oven. </span></b><span style="font-size: 12pt; line-height: 115%;">It’ll
be moister and easier to carve once you’re ready to dig in. </span></span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: 7pt; text-indent: -0.25in;"> </span><b style="font-family: Georgia, "Times New Roman", serif; text-indent: -0.25in;"><span style="font-size: 12pt; line-height: 115%;">Ab</span></b><b style="font-family: Georgia, "Times New Roman", serif; text-indent: -0.25in;"><span style="font-size: 12pt; line-height: 115%;">out
brining</span></b><span style="font-family: Georgia, 'Times New Roman', serif; font-size: 12pt; line-height: 115%; text-indent: -0.25in;">….<b>You want to
soak the turkey in the brine for about 1 hour per pound of turkey, adding 1 ½
cups salt per gallon of water. The water must be cold</b>—once again, at about
40 degrees.</span></div>
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<strong><span style="font-family: Georgia, Times New Roman, serif; font-size: 12pt; line-height: 115%;"><br /></span></strong></div>
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<strong><span style="font-family: Georgia, Times New Roman, serif; font-size: 12pt; line-height: 115%;">This Simple Brining Solution Makes for a Really Juicy Outcome! <o:p></o:p></span></strong></div>
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<strong><span style="font-family: Georgia, Times New Roman, serif; font-size: 12pt; font-weight: normal; line-height: 115%;"><br /></span></strong></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><strong><span style="font-size: 12pt; font-weight: normal; line-height: 115%;">Use </span></strong><span style="font-size: 12pt; line-height: 115%;">3
cups cider, 2 gallons cold H20, 8 sprigs fresh rosemary, 5 cloves garlic, ¾ cup
Kosher salt, 2 cups brown sugar, 3 tablespoons peppercorns, 5 whole bay leaves
and about 3 quartered oranges with the
peels still on.</span><span style="font-size: 12pt; line-height: 115%;"><br />
<!--[if !supportLineBreakNewLine]--></span></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: 12pt; line-height: 115%;"><br /></span>
<strong><span style="font-family: Georgia, Times New Roman, serif; font-size: 12pt; font-weight: normal; line-height: 115%;"><o:p></o:p></span></strong></div>
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<strong><span style="font-family: Georgia, Times New Roman, serif; font-size: 12pt; line-height: 115%;">My turkey roasting technique…<o:p></o:p></span></strong></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><strong><span style="font-size: 12pt; font-weight: normal; line-height: 115%;"><br /></span></strong></span>
<span style="font-family: Georgia, Times New Roman, serif;"><strong><span style="font-size: 12pt; font-weight: normal; line-height: 115%;">I preheat the oven to
450, place the turkey in the oven and immediately reduce heat to 325 degrees.
Cooking time is 15 to 20 minutes per pound. Add five minutes per pound if the
bird is stuffed—for some excellent variations on stuffing, check out this </span></strong><span style="font-size: 12pt; line-height: 115%;">link
on the </span><a href="http://www.foodnetwork.com/recipes-and-cooking/50-stuffing-recipes/index.html"><span style="font-size: 12pt; line-height: 115%;">Food
Network</span></a><span style="font-size: 12pt; line-height: 115%;">, who snagged me with their cranberry, caramelized
onion and goat cheese stuffing recipe—might just have to try that one, in
addition to my foolproof </span><a href="http://www.jorj.com/cookbooks/kitchen/userdisplay.php?rowid=144"><span style="font-size: 12pt; line-height: 115%;">White
Raisin Stuffing</span></a><span style="font-size: 12pt; line-height: 115%;"> that I can’t wait to try with a bottle
of Pinot Grigio. For the gravy, I defer to my blog post from </span><a href="http://jorjmorgan.blogspot.com/2011/11/get-on-gravy-boat.html"><span style="font-size: 12pt; line-height: 115%;">November,
2011</span></a><span style="font-size: 12pt; line-height: 115%;">.<o:p></o:p></span></span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">So get crackin’, home cooks and call or write
immediately if you want my help—I’ve cooked my share of turkeys. In fact, an
exact number of how many might just depress me. Good thing, I’ve got another
blog on choosing the perfect wine on the November blog publishing schedule—look
for that one on November 23, 2013. Cheers!</span></div>
Jorj Morganhttp://www.blogger.com/profile/16992396714021484550noreply@blogger.com0tag:blogger.com,1999:blog-4637424420250023150.post-76897894606891187072013-11-07T08:00:00.004-05:002013-11-07T08:14:12.358-05:00How to Give Your Thanksgiving Cranberry Sauce the Attention it Deserves!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiocKwPjbcxI6LQ4TwiP6ntcqBF4JBSp6qz2PzAB92j0in-xJBFk4NTboMO1yaZIg7vIYS6Z8HVkccBqH1179JKE8luKeSRrlyYIFgWQ3YBKWdBSEf-Ds8O011peohsrxXOl6AA3f62Qpqf/s1600/November+blog+photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiocKwPjbcxI6LQ4TwiP6ntcqBF4JBSp6qz2PzAB92j0in-xJBFk4NTboMO1yaZIg7vIYS6Z8HVkccBqH1179JKE8luKeSRrlyYIFgWQ3YBKWdBSEf-Ds8O011peohsrxXOl6AA3f62Qpqf/s320/November+blog+photo.jpg" width="320" /></a></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">In a parody about Thanksgiving cranberry sauce (I
posted it to </span><a href="https://www.facebook.com/jorjmorgancooking"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span style="color: blue;">Facebook</span></span></a><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">),
one line about the notorious, obligatory, sweet n’ tangy side dish got stuck in
my head; it was the cranberry sauce saying: <i style="mso-bidi-font-style: normal;">“
I’ve got feelings, I’m scrumptious, and I deserve more.”</i> <o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">You know what, cranberry sauce? I couldn’t agree
more. I know that a lot of people remember sad little cans of the stuff served
in the Thanksgivings of their childhood—even then it wasn’t terrible, but I’m
here to tell you it can be infinitely more than just OK. If anything, cranberry
sauce is the perfect palate for early winter fruits, spices and late autumnal flavors—pomegranate,
maple soaked, cinnamon flavored notes that can hit the palate just right…that
is, if you’re willing to prepare your cranberry sauce with love.<o:p></o:p></span><br />
<br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Everyone familiar with my entertaining style knows
that, whenever possible, I like to make up food in advance. <b style="mso-bidi-font-weight: normal;"><a href="http://jorjmorgan.blogspot.com/2013/11/thanksgiving-cranberry-sauce.html"><span style="color: blue;">Cranberry
sauce</span></a></b> is something you can check off your to-do list as early as 2
weeks ahead of Thanksgiving. Your typical recipe for it yields so much
ruby-colored sauce that you’re well advised to divide up half of it, seal it
for the freezer, and enjoy the rest at Christmas dinner. It’s great for so much
more than taking up that reserved, compartmentalized space on your plate, near
the mashed potatoes. When you futz around with the recipe, thinking of last
minute thickening agents like molasses and orange segments, you can dial up
cranberry sauce’s texture to be a relish or a chutney, great for slathering
over sandwiches, or serving atop a cracker with melted goat cheese.<o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">I produced a saucy version when I made it this week,
and enjoyed my cranberry sauce a number of ways. I whipped up a Cherry Crumble
Cake from </span><a href="http://sundaybestdishes.com/"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span style="color: blue;">Sunday Best Dishes</span></span></i></b></a><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">
and used it as a sweet cranberry syrup over the top. I mixed a half cup of it
with champagne in a punchbowl (YUM!). I even whisked a little red wine
vinegar in, at one point, and made a vinaigrette for a strawberry and chicken
salad. I’m telling you, it’s a very versatile side dish and prompted me to look
at how different celebrity chefs make their’s. The Pioneer Woman basically
reduces cranberries with pure maple syrup and a little cinnamon; that’s all.
Alton Brown likes to blow through a lot of oranges, and Martha Stewart sets
her’s apart by featuring the seasonal freshness of pomegranate seeds in (one of
many) her version. Some famous chefs call it a day with the simplistic approach
of using just cranberries and red currant jelly—it’s a delicious result that
may be simple, but beats emptying a can with the ridges still showing on the
sides of the cranberry sauce, am I right?<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">The <b style="mso-bidi-font-weight: normal;">cranberry
sauce recipe</b>, I’m featuring in today’s blog was done with lots of
refreshing citrus zest; the maple syrup I swear by in a pancake recipe from
<em>Sunday Best</em>, and a fair amount of lovely green Anjou pears because they are a
staple for me this time of year.<span style="mso-spacerun: yes;"> </span>I also
used a splash of dry red wine, which “classes up” cranberry sauce like nobody’s
business.<span style="mso-spacerun: yes;"> </span>My results were sweet and
tangy enough that I’m upgrading the dish I typically use for cranberries this
Thanksgiving.<span style="mso-spacerun: yes;"> </span>It’s a side dish that
should be wearing its Sunday Best, even if we’re celebrating Thursday night! <o:p></o:p></span></div>
Jorj Morganhttp://www.blogger.com/profile/16992396714021484550noreply@blogger.com0tag:blogger.com,1999:blog-4637424420250023150.post-50774434813611483142013-11-07T07:57:00.001-05:002013-11-09T16:37:30.570-05:00Thanksgiving Cranberry Sauce<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlgT49e9jIeoa_1hlfzKtVrlN-d5UWSH4fAg17j-4z7Fbp5UumuWC3yOXAhaShDXjFTYF5KCGeZ3dB5UTmY65sH7XiKe64soC_xHLS1kHli9L9I4WaydUZ2Sot9x89lc7AaU3a0Jh8_8sh/s1600/cranberry+sauce+pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlgT49e9jIeoa_1hlfzKtVrlN-d5UWSH4fAg17j-4z7Fbp5UumuWC3yOXAhaShDXjFTYF5KCGeZ3dB5UTmY65sH7XiKe64soC_xHLS1kHli9L9I4WaydUZ2Sot9x89lc7AaU3a0Jh8_8sh/s320/cranberry+sauce+pic.jpg" width="320" /></a></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2
(12-ounce) bags fresh cranberries<o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2
large, ripe pears, peeled, cored and diced<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
medium apple, peeled, cored and diced, about 1 cup<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Zest
of 1 medium orange, about 2 teaspoons<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1 (1-inch) piece fresh ginger,
peeled and grated, about 1 tablespoon <o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">½
cup dry red wine<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/3
cup natural cane sugar<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">¾
cup Molasses<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/3
cup honey<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1
cinnamon stick <o:p></o:p></span><br />
<br />
<br />
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Place the cranberries, pears, apple,
orange zest, ginger and dry red wine in a stock pot and bring to a boil.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Turn heat to medium. Stir continuously
until cranberries start to break open, about 15 minutes.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Reduce to a simmer and pour 1 cup water and
sugar over the cranberry mixture. Stir in the molasses and honey. Add the cinnamon stick.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Simmer 10-15 minutes; remove cinnamon stick
after cooking.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: Symbol; font-size: 12pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Remove cranberry sauce from heat, and store
in an airtight container in the refrigerator 4 hours or overnight.<o:p></o:p></span></div>
Jorj Morganhttp://www.blogger.com/profile/16992396714021484550noreply@blogger.com0tag:blogger.com,1999:blog-4637424420250023150.post-34657570274596444552013-10-20T09:12:00.000-04:002013-10-20T09:12:50.775-04:00Let’s Talk Beer and Burgers…on a Sunday….Does It Get Any Better than That?<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3JcPlXv4KtGgBGh0dvTGKQvfmrXRQunVEdGveROkES-ilPeGwu2bB-vWln-dV0yZvEx92B_Sbp6nkjJ-88indeRSB5Vao-0Pe2JHZ7U2cvF3xSeyBoxsLqa38SCYZtBdHdCYj7QAcDIzr/s1600/Best+Burger+1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3JcPlXv4KtGgBGh0dvTGKQvfmrXRQunVEdGveROkES-ilPeGwu2bB-vWln-dV0yZvEx92B_Sbp6nkjJ-88indeRSB5Vao-0Pe2JHZ7U2cvF3xSeyBoxsLqa38SCYZtBdHdCYj7QAcDIzr/s320/Best+Burger+1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ladies and Gentleman, The Sunday Best Grilled Beef Brisket Burger</td></tr>
</tbody></table>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Another weekend is here, and I can think of only one
thing…well, two things if you want to get technical: burgers and beer! You can
make 8 burgers with my "<b style="mso-bidi-font-weight: normal;"><a href="https://itunes.apple.com/us/book/sunday-best-dishes/id687452292?ls=1"><span style="color: #253c87;">Sunday
Best Burger</span></a></b>" recipe...and of course, everyone at the table needs
something extra special to wash it down with--and that's what prompted me to
get on the trending subject of craft beer and how it not only compliments a
burger, but elevates its flavors into Napkin Heaven! The simplicity if this
recipe is just beautiful, and wholly worthy of a Summer Wheat beer to go along
with--beyond the 3 pounds of brisket, all you need to finish the job are olive
oil and Worchester, garlic and S&P (make that kosher salt and pepper straight
from the mill!)<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">But I’m not here to talk about meat, so much as
beer. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6yRE_WMOLtrMINbK6DNKD-6ZHAYfcDc2ovpKHh-PH4prm3RMv468J-U9fh7zjCy65BJUYF5Kigbh0DQ9JeVXbXtmohQUuD0WR6FtQ_YrieWJ8H29OUx-7SuxdC3fxbphzn32_mCQxvngs/s1600/blue-moon-valencia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6yRE_WMOLtrMINbK6DNKD-6ZHAYfcDc2ovpKHh-PH4prm3RMv468J-U9fh7zjCy65BJUYF5Kigbh0DQ9JeVXbXtmohQUuD0WR6FtQ_YrieWJ8H29OUx-7SuxdC3fxbphzn32_mCQxvngs/s320/blue-moon-valencia.jpg" width="299" /></a></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span> </div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Everyone knows I’m a wine enthusiast, but I’ll be the first to admit the
ol’ bottled grape has had the upper hand for way too long. Beer is a formidable
opponent when it comes to food pairing; its carbonation—all those tiny bubbles—scrub
your tongue and make each bite extra flavorful. The ultimate pairing tip is so
simple with beer: you simply <b style="mso-bidi-font-weight: normal;">match like
with like</b>, and with those spicy dishes remember that <b style="mso-bidi-font-weight: normal;">sweet calms heat</b>. If your entrée has some bitter, earthy
undertones, you’ll want a bitter beer. If something is super fatty, a hoppy
beer will cut through that heavy feeling in your mouth. If you’re drinking beer
to go along with your “Death by Chocolate” dessert, a nice thick stout works
wonders. The scenarios are endless and look even better with your beer goggles
on, LOL!<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">So now that I’m talking India Pale Ales (IPAs),
stouts and lagers for the first time on my blog, I’ll go ahead and divulge my
key sources of information on this topic: my son, Jonathan Morgan, who got his
first brewing kit from Williams-Sonoma, and Bobby Gordash, a professional brew
master who makes the occasional public appearance (recently at my local Whole
Foods) and dishes on what he’s learned since winning the Sam Adams Home Brewers
Award. Gordash has brought us beloved beers like Panic Attack, Swamp Ape and
Holy Mackerel—really, good stuff!<o:p></o:p></span></div>
<br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">First,
my son’s thoughts</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">…and let me preface them by reminding
everyone that without Jon the drool inducing ebook that is <i style="mso-bidi-font-style: normal;">Sunday Best Dishes</i> would never have been possible. Here’s his
litany of libations—or to put it more simply, the beer he’s made so far.<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span class="null"><span style="font-family: Symbol; font-size: 12pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span></span><!--[endif]--><span class="null"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Summer Wheat<o:p></o:p></span></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span class="null"><span style="font-family: Symbol; font-size: 12pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span></span><!--[endif]--><span class="null"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Smoked
Wheat/chestnut brown ale (his favorite; made it twice)<o:p></o:p></span></span></div>
<br />
<div class="MsoListParagraphCxSpLast" style="margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span class="null"><span style="color: #333333; font-family: Symbol; font-size: 12pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span></span><!--[endif]--><span class="null"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Chocolate Maple
Porter<span style="color: #333333;"><o:p></o:p></span></span></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 2.25pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Says Jon: <span style="mso-spacerun: yes;"> </span><i style="mso-bidi-font-style: normal;">“</i></span><i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">I've
always wanted to try brewing, ever since my freshman year of college when I
experienced some outstanding craft beer in Italy. </span></i><i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">W</span></i><i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">hile I was working at Williams-Sonoma, I used my employee
discount to get a brew kit at a reduced price—I’ve made a few batches since.
When I pair dinner with beer, I go with a smoky flavor theme.<span style="mso-spacerun: yes;"> </span>I’ll grill up some turkey burgers with
chipotle pepper mixed into the meat (along with a little chicken broth to add
moisture and carry the chipotle through the whole patty), and then top it with
some slices of smoked gouda and charred bell peppers and onions. It’s important
to toast the buns on the grill with some mayonnaise until JUST starting to
blacken on the edges. I try to use a charcoal grill if I can, as gas grills
won't impart the same kind of smoky deliciousness.”</span></i><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-tab-count: 1;"> </span><o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">What can I say: Apple….Tree!<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 2.25pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">So try out a beer kit like Jon did, or simply patronize a
brewery near you; they have started cropping up all over Florida. For my NC
friends, the craft beer trend is clearly established with the presence of
SIXTEEN breweries in Ashville alone. Jon recommends the Fat Tire and Duck
Rabbit!<span style="mso-spacerun: yes;"> </span>If you’re shopping beer in
Lauderdale, he recommends </span><span class="null"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Total Wine & Liquor, and encourages
you to look for some of the strong Danish and Scottish Ales in the +6% ABV
range<span style="color: #333333;">—</span>then come on home and make something
chargrilled and amazing from Sunday Best! <o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 2.25pt;">
<span class="null"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">OK—I’ll
get off my beer box now!</span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
Jorj Morganhttp://www.blogger.com/profile/16992396714021484550noreply@blogger.com0tag:blogger.com,1999:blog-4637424420250023150.post-28010162617483555322013-09-24T09:41:00.004-04:002013-09-24T09:43:05.851-04:00A Sunday Stroll that is Yellow and Green & Everything In Between<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn2uu9CSt9-FFkGfeuGatDgNEsSfWcSu0KQA-SoDCh2iXyhR5XSzCOyhArAed3fgYCIs9rkSyF4xY1UKznKvoI4QY1-62t8ryKqmi-bxN5_7zR1o6ozWJAps-5Kqo1xMWuHT4z2aQSTpKF/s1600/new+bag.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn2uu9CSt9-FFkGfeuGatDgNEsSfWcSu0KQA-SoDCh2iXyhR5XSzCOyhArAed3fgYCIs9rkSyF4xY1UKznKvoI4QY1-62t8ryKqmi-bxN5_7zR1o6ozWJAps-5Kqo1xMWuHT4z2aQSTpKF/s320/new+bag.jpg" width="320" /></a></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"><span style="font-size: large;">Yellow and Green aren’t Fall colors, but on the lips of my South
Florida friends as the harvest season begins and the largest farmers market in
Broward gets underway, opening its doors from 8 to 4 every weekend. I don’t
know if you can tell from the picture, but it’s worth a thousand words, pared
down into one simple FYI: did you know you can hop a train to the Yellow Green
Farmers Market in Hollywood? Of course, you can drive too; it’s on Sheridan
Street, but if you’re a big fan of greening up your kitchen and saving gas, give
Tri-Rail a try. The Sheridan train-stop sports some great signage that points
in the direction of the Farmers Market, and it’s a very short walk from there
to all kinds of things you won’t want to miss.<o:p></o:p></span></span></div>
<span style="font-family: Calibri; font-size: large;">When you walk in, the first thing you’ll notice is the HUGE
mural of a farm, created with such realism that you’ll swear you can hear
someone ringing a dinner bell somewhere beyond those big bails of painted hay.
There are dozens of aisles of giant, low-priced fruits and veggies, and to
anyone who isn’t used to the tropics that might seem strange. But, hey, October
through January is our growing season! You can pick up a big canvas tote at the
general information booth (next to the spicy, gourmet pickles) where a smiling
woman can tell you in English, Creole or Spanish that the Yellow Green Farmers
Market is celebrating its first anniversary this October. The tote bag seems
big, empty and deep, and it’s your objective to fill it! In the meantime,
here’s a little preview of what’s in store.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd5fpD6iUCq4l7FTQ-9HOl9cc-zBIAsLxgDbW3FrlSXLKhtnpSFYQzbzOr9Iica8pXPPsOO5LM6qdaD_BQopz8kMIRRKsLHOK5yjHcHYTailBw1IfU97UfHHYK7Jyrzdk3OLf1Ori3EPuQ/s1600/oil+drums.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd5fpD6iUCq4l7FTQ-9HOl9cc-zBIAsLxgDbW3FrlSXLKhtnpSFYQzbzOr9Iica8pXPPsOO5LM6qdaD_BQopz8kMIRRKsLHOK5yjHcHYTailBw1IfU97UfHHYK7Jyrzdk3OLf1Ori3EPuQ/s320/oil+drums.jpg" width="320" /></span></a></div>
<span style="font-family: Calibri;"><span style="font-size: large;">Olive oil, olive oil and MORE olive oil—but you’re the
master of infusing it with whatever flavors you see fit. For $8, I filled a
bottle with dill, lemon, garlic, cilantro and basil infused oils—but that was a
safe bet. This corner of the farmers market had wasabi and many other flavors
(like “Steak”), too. They had buckets and buckets of big juicy olives that you
could sample—and a small restaurant, where people were sampling wines and
ordering harvest soups, even on a warm day.<o:p></o:p></span></span><br />
<span style="font-size: large;"></span><br />
<span style="font-family: Calibri;"><span style="font-size: large;">I went from that outpost to another manned by a Jamaican
Farmer, who let me taste Breadfruit, lychees and assorted Caribbean produce that
I’d never heard of before. I did know about dragon fruit, and appreciated that
he had halved some of it, so that customers could see how awesome it looks
inside. I’ve included a photo of it below. <o:p></o:p></span></span><br />
<span style="font-size: large;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj2NN-wSvcv1SHIiYMicM1alLVkJK6pJqDXynqAK7C6a_g8lQabHU5df1Lh3Y0ZSXK6gNqa5nxV326uGaCz61Ic_vc2dzO7H12-NhvCFStjQd9Krv8vY40sHgKQ5GgzwLDyjVuyBvbuFAg/s1600/dragon+fruit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj2NN-wSvcv1SHIiYMicM1alLVkJK6pJqDXynqAK7C6a_g8lQabHU5df1Lh3Y0ZSXK6gNqa5nxV326uGaCz61Ic_vc2dzO7H12-NhvCFStjQd9Krv8vY40sHgKQ5GgzwLDyjVuyBvbuFAg/s320/dragon+fruit.jpg" width="320" /></span></a></div>
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<span style="font-family: Calibri;"><span style="font-size: large;">I left with about 3 pounds of pre-sliced jackfruit and a
mental note to try deep frying that slightly bitter (but buttery!) breadfruit;
the farmer had offered me a slice, raw, and I didn’t care for it—yet I could
see his point that it would be fabulous if I deep fried it. This is a Sunday
Inspiration if ever there was one!<o:p></o:p></span></span></div>
<span style="font-family: Calibri; font-size: large;">But I think my favorite table was the salt table, pictured
here. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRZ3Qf4givAcxFHRffbK5Nazwh3Pb83ByyLbA-L3ZEWoutK-lkUZ5KLBbbaGarpaSlQTO84lnSXNMWeA_EiQaF6-amZ_ryr1jCI6Y2TPX3koW49VpTwA3yUp7yjIFiZnYQDtWI_gdiB5o3/s1600/salts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRZ3Qf4givAcxFHRffbK5Nazwh3Pb83ByyLbA-L3ZEWoutK-lkUZ5KLBbbaGarpaSlQTO84lnSXNMWeA_EiQaF6-amZ_ryr1jCI6Y2TPX3koW49VpTwA3yUp7yjIFiZnYQDtWI_gdiB5o3/s320/salts.jpg" width="320" /></span></a></div>
<span style="font-family: Calibri;"><span style="font-size: large;">The vendor encouraged us to sprinkle whatever we wished to
try over small cups of roasted corn; I bought an ounce of black truffle salt
that tasted….well….to say “heavenly” wouldn’t do it justice. I’d have to say it
was <i style="mso-bidi-font-style: normal;">over-the-moon-curl-your-freaking-
toes-good</i>, and<span style="mso-spacerun: yes;"> </span>can’t wait to add it
to every winter soup and salad I make for myself while I’m back in my Florida
home town.<o:p></o:p></span></span><br />
<span style="font-family: Calibri; font-size: large;"></span><br />
<span style="font-family: Calibri;"><span style="font-size: large;">If you want to meet me there, at the Yellow Green Farmers
Market one of these Saturdays or Sundays, look for me at the station where they
squeeze fresh Tamarind juice. We can have some refreshment together and hit all
the stops with our big yellow green bags!</span> <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p></span>Jorj Morganhttp://www.blogger.com/profile/16992396714021484550noreply@blogger.com0tag:blogger.com,1999:blog-4637424420250023150.post-33209444170824390602013-08-18T10:06:00.000-04:002013-08-18T10:06:02.712-04:00Send us your Sunday Best!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFwI8WGTH31y8FivJqWQj3EARG-_Ecxf4jxT62hiRiy3eTrJodkle7y6hSUWn_brnPn6NNoFZw7xJEI9SN4bM7aFH0uOCmVSqbE_6VTD907PXFy8v3QzU6kCVKcptTr19yIs1XIKrQ8bqX/s1600/sunday+best+photo2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFwI8WGTH31y8FivJqWQj3EARG-_Ecxf4jxT62hiRiy3eTrJodkle7y6hSUWn_brnPn6NNoFZw7xJEI9SN4bM7aFH0uOCmVSqbE_6VTD907PXFy8v3QzU6kCVKcptTr19yIs1XIKrQ8bqX/s320/sunday+best+photo2.jpg" width="320" /></a></div>
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<b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;"><br /></span></b></div>
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<b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Your
Photo Could Win the Newly Released Cookbook: Sunday Best Dishes: a Cookbook for
Passionate Cooks!<o:p></o:p></span></b></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;"><br /></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">When the little girl in this black and white photo said
“cheese”, it was somewhere in the mid-1950s—a time in American culture and
cuisine that inspired me to create a career in food. A capricious 7-year old by
1960, I have so many memories of life in the Ozzy & Harriet days, when
taking joy rides in the family car on Sundays worked up a serious appetite.
Well I remember that winding road to Grandma’s house after church. Her
blueberry pancakes and homemade preserves were next to Godliness. I also recall
the baked beans, scalloped potatoes and smoky franks of all those after-game
picnics. Getting back to the time and quality people used to devote to dinner
time has been the impetus of everything I’ve ever written. I will always be a
family-style cook, and my newest cookbook is a culmination of everything I’ve
learned and loved in my 30 odd years of cooking for a living. <o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;"><br /></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">So, it is with GREAT pride (and a sigh of relief after
more than a year of hard work) to introduce my sixth book: </span><a href="https://itunes.apple.com/us/book/sunday-best-dishes/id687452292?mt=11&ign-mpt=uo%3D4"><i><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">SUNDAY BEST DISHES: a cookbook for
Passionate Cooks</span></i></a><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">. This book is extra special for me because
it was the first time I collaborated with my family to publish something. I owe
my sons, who worked on this project with me, sooooooo much! <o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;"><br /></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">My son </span><a href="http://www.jonathanmorganart.com/"><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Jonathan
Morgan</span></a><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">, a graphic artist and a super-genius, built my book that
was once just a 3-ring binder full of recipes, into an interactive e-book with
click and tap widgets that show even the most novice home cook how to cook like
an Iron Chef. My other son, </span><a href="http://www.christopherjmorgan.com/about-christopher-j-morgan-fine-art-photography/"><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Chris</span></a><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">,
click his name to see his incredible photography portfolio, snapped each and
every one of the drool-inducing photos that appear in <i>Sunday Best Dishes</i>. <o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;"><br /></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">The best part of my collaboration? I got to spend so much
extra time with my boys. We lived this cookbook together for a whole year and
had so much fun, cooking and growing together. Tears are hitting the keyboard just
typing that. My thanks to the entire Morgan clan, and all my recipe testers
that have become like part of the family along the way. I hope they’ll take
part in the contest I’m proposing:<o:p></o:p></span></div>
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<b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;"><br /></span></b></div>
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<b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">The
Contest:</span></b><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;"> Submit a photo of you or a group dressed in your Sunday
Best, or at the Sunday dinner table—it can be recent or from years ago—to my
assistant: </span><a href="mailto:jen@rrusson.com"><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">jen@rrusson.com</span></a><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;"> or
simply post it to “</span><a href="https://www.facebook.com/nananetwork"><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">The
Nana Network</span></a><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">.” We’ll pick a winner and announce him or
her on Grandparents Day, September 8<sup>th</sup>, 2013. To get a good gander
at what you’re winning, check out the book’s exclusive website and photo
gallery at </span><a href="http://sundaybestdishes.com/"><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">http://sundaybestdishes.com/</span></a><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;"><o:p></o:p></span></div>
<br />
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;"><br /></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Good night and Good luck! <o:p></o:p></span></div>
Jorj Morganhttp://www.blogger.com/profile/16992396714021484550noreply@blogger.com0tag:blogger.com,1999:blog-4637424420250023150.post-52174159752029343482013-08-05T14:08:00.000-04:002013-08-05T14:08:11.772-04:00Football Season Is Almost Here….Take these Ideas to Your Next Tailgate!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvhc19WKj6M6vfIp28d71aKR1dipZQwqpuALL2DjHpTK-sMZ367dgGcq2pXap7wzsL1AwOSvhQy28XP27_2gcXNzXjUIUpcM9lUR8CHzbA6FF-hNnGQuk7UJIAti2CH0CbqqbyCqD889Yx/s1600/NFL+pic.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvhc19WKj6M6vfIp28d71aKR1dipZQwqpuALL2DjHpTK-sMZ367dgGcq2pXap7wzsL1AwOSvhQy28XP27_2gcXNzXjUIUpcM9lUR8CHzbA6FF-hNnGQuk7UJIAti2CH0CbqqbyCqD889Yx/s400/NFL+pic.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em><span style="font-family: "Times New Roman","serif"; font-size: 10pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Photo courtesy of </span><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><a href="http://www.christopherjmorgan.com/about-christopher-j-morgan-fine-art-photography/"><span style="font-family: "Times New Roman","serif"; font-size: 10pt; line-height: 115%;"><span style="color: blue;">Christopher Morgan Photography</span></span></a></span></em></td></tr>
</tbody></table>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">With September and
October around the bend, it’s time to start planning your NFL football season!
Just let the scent of honey maple BBQ and fresh corn on the cob, roasting in
its husk beckon you down the street (or out to your own backyard!) for the next
great tailgate or block party. A sports fan or not, the beginning of fall is all
the motivation you need to plan a party or wax nostalgic. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt; tab-stops: 302.25pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Who doesn’t remember
their high school football games, circling the track and watching the field,
cup of hot chocolate in one hand and hotdog in the other?<span style="mso-spacerun: yes;"> </span>Now you’re ready for something more
sophisticated than those concession stand snacks you grew up with. Relax, I’ve
got you covered. <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt; tab-stops: 302.25pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">When a fan and editor
at <i style="mso-bidi-font-style: normal;">Woman’s World</i> got in touch with me
last week, it was to ask for advice on tailgate food. I gave her a mouthful, and
took to my blog to share the love. Whether it’s in a parking lot or someone’s
backyard, outdoor parties are the perfect excuse to get to know your neighbors better,
swap cobbler and nacho recipes, or simply give the kids an excuse to throw
water balloons at each other.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt; tab-stops: 302.25pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Personally, I like to
use tailgates as a method of sharing everything I’ve learned in my decades of
being a Dolphins fan. <span style="mso-spacerun: yes;"> </span>When the current
draft picks were toddlers, I was already making a science out of cooler
contents. This is a cheat sheet to get you started:<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Sophisticated,
Filling, Ooey Gooey Sandwiches that Pack Up Neat!</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">
Braised short ribs covered in melting munster cheese turn out awesome on a
Panini grill. While the sandwich is still warm, wrap in Reynolds combo </span><a href="http://www.amazon.com/gp/product/B0068TZUXO/ref=pd_lpo_k2_dp_sr_1?pf_rd_p=1535523722&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B005HNXDJ0&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=16QZ8H2AFANHJG2AZMY1"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span style="color: blue;">parchment/aluminum
foil</span></span></a><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">
with the foil on the outside. Stack the sammies on top of each other and place
into a thermal container. Serve when the tailgaters get their hungry on. Hero
sized subs are a great idea, too! My favorites incorporate cobb or grilled
chicken caesar salad, with anchovy laced caesar dressing.
Alternatively, I like to utilize leftovers, like my </span><a href="http://jorjmorgan.blogspot.com/2009/08/barbecued-salmon-hoagie.html"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span style="color: blue;">barbecued salmon hoagie</span></span></b></a><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">
with apple cider slaw. Whatever the filling, take the insides out of a long
baguette. Stuff the bread and place the top back on. Wrap tightly in parchment
paper. When it's tailgating time, slice the sub into sections (right through
the paper) and hand out to your fans.</span></div>
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: Symbol; font-size: 12pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Done
with stale boring nuts? Me too! </span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Toast your favorite
nuts on a baking sheet. Make it your own by adding your favorite spice,
like chili powder. Place the nuts into a bowl and add raisins or dried
cranberries. Toss in brown paper lunch sacks; roll over the tops and seal with
chip clips. For the party, remove the clips and roll back the tops so that the
bags make their own nut bowls.</span></div>
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: Symbol; font-size: 12pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">You
can't go wrong with friend chicken.</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"> Think outside the KFC
bucket and prepare your own buttermilk fried chicken before you trek to the
game. Place the pieces into a napkin lined basket and make it the star on your
tailgating table.</span></div>
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: Symbol; font-size: 12pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Burgers,
burgers, burgers.</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"> Earn the blue ribbon by stuffing your
burgers before you put them on the grill. Stuffers include sautéed veggies like
peppers and onions, and melting cheeses like provolone and mozzarella. Don't
forget to butter the buns for toasting as you grill the burgers.</span></div>
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: Symbol; font-size: 12pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Sides
That’ll Get You Tailgated:</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"> My favorite salad sides are purple
potato salad, toasted corn and poblano slaw and pasta primavera salad.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span style="mso-spacerun: yes;"></span></span><span style="font-family: Symbol; font-size: 12pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Bring
a Pinwheel Platter:</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"> If you are bringing the dish to the
tailgating party make a huge platter of bite size picnic pinwheels. Wrap
10-inch tortilla around your favorite fillings. My favorites are smoked salmon
with cream cheese and capers; provolone, roasted turkey and avocado with
cornichons, and my Ruben inspiration which is filled with sauerkraut, corn
beef, Swiss cheese and Thousand Island dressing – Yumm!</span></div>
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: Symbol; font-size: 12pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Stuffed
Cupcakes:</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"> <span style="mso-spacerun: yes;"> </span>Make your
favorite cake batter and bake the cupcakes. When they are cooled uses a squeeze
bottle to stuff the insides with your favorite filling, like peanut butter and
jelly, chocolate ganache, marshmallow fluff or my favorite – Nutella! Don't
have a squeeze bottle – don't worry. Cut the tops from the cupcakes, use a
melon baller or spoon to remove some of the insides, and scoop your filling
into the cupcake. Top and frost! <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">It’ll all be so good you won't remember the score ;
). Let’s swap recipes before the season’s done!<o:p></o:p></span></div>
Jorj Morganhttp://www.blogger.com/profile/16992396714021484550noreply@blogger.com1tag:blogger.com,1999:blog-4637424420250023150.post-68854394250866168132013-07-21T10:19:00.002-04:002013-07-21T10:19:37.506-04:00The Greek Yogurt Craze: Just a “Fage” or Here to Stay?<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisYP-sG6t7jYH6O1-55530KPDIuQyc8HZXpEOAxlTEepoREKULgLHLPiGcEZWl8GzWD3cVrMgdvvvmJTamDAXRZh2M77tLXzLYOi3ESDbUzJ_MCQSraZVlDaKiLg0DTkgoqos9xj7Ki-_U/s1600/faye+yogurt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisYP-sG6t7jYH6O1-55530KPDIuQyc8HZXpEOAxlTEepoREKULgLHLPiGcEZWl8GzWD3cVrMgdvvvmJTamDAXRZh2M77tLXzLYOi3ESDbUzJ_MCQSraZVlDaKiLg0DTkgoqos9xj7Ki-_U/s400/faye+yogurt.jpg" width="325" /></a></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">America must be obsessed with Greek yogurt. How else can
you explain the 2 billion dollar industry that is Chobani and </span><a href="http://www.fageusa.com/"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">Fage</span></a><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">? Even Pinkberry has started
selling Greek yogurt, topped to order, with a range that’s going past the sweet
stuff and into truly savory territory—think yogurt topped with herbed tomatoes
and balsamic. If you can’t picture yourself going to an ice cream shop for
lunch, try this at home: open up a container of Greek yogurt and adorn it with the
ingredients you were saving for salad. You’re going to love it, I promise.<o:p></o:p></span></div>
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<i><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">Southern
Living Magazine</span></i><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;"> calls this concept picnic in a glass. <o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMy2nS6j7pKcsL-bQQ7-uhNenliPaw838sqRD36Dp9zT5MOW_fLlRusQtnzLwS4o9DNgYzZSD7HoZaierkifrqdhEdTeIF8-eJntKiREiPRSd5B9dqzexluQWUbAwgbNQ0jxT4lZJgFk4j/s1600/picnic-in-a-glass-l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMy2nS6j7pKcsL-bQQ7-uhNenliPaw838sqRD36Dp9zT5MOW_fLlRusQtnzLwS4o9DNgYzZSD7HoZaierkifrqdhEdTeIF8-eJntKiREiPRSd5B9dqzexluQWUbAwgbNQ0jxT4lZJgFk4j/s320/picnic-in-a-glass-l.jpg" width="320" /></a></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">Yep, that’s Greek yogurt in
there—and it’s the perfect, light fare for bikini season. If you’re watching
your weight, it’s good to know that Greek yogurt has the same flavorful effect as
Ranch dressing, sour cream and mayo.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">But calorie counting isn’t the name of the game for us foodies.
It’s about inspiration! Many home chefs
aren’t aware how trendy restaurants use Greek yogurt. It’s in cocktails! You
can add it to fried Brussels sprouts and cauliflower for a creaminess and tang
you never realized existed in cruciferous veggies; you can dredge your chicken
through it (I do in my </span><a href="http://jorjmorgan.blogspot.com/2011/04/oven-fried-chicken.html"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">oven
fried chicken</span></a><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;"> recipe), and last but not least, make your
smoothies infinitely better. <o:p></o:p></span></div>
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<b><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></b></div>
<div class="MsoNormal">
<b><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">The
most creative thing I’ve done with Greek yogurt, to date…..<o:p></o:p></span></b></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">Sauté a healthy-sized dollop over high heat, with the
result of creating a Saganaki fried cheese knock-off. I bet you’ve ordered
Saganaki in a Greek restaurant before and burned your tongue because it was so
good you couldn’t wait for it to cool off. Hint: Cool down by mixing up one of
these yogurt cocktails I found on </span><a href="http://www.yummly.com/recipes/yogurt-cocktails"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">yummly</span></a><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">! <o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">So where did this “plain muse”, as Bobby Flay puts it, start—at
least for the USA? According the </span><a href="http://www.nytimes.com/2013/07/14/nyregion/greek-yogurt-by-the-tangy-tub-or-bucket.html"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">New
York Times</span></a><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">, it was back in the 80s, when small business owners from
Greece were craving the yogurt their grandparents used to make, and just
couldn’t find anything like it in the United States. I don’t know about you,
but the idea of New Yorkers standing in line to taste a century-year-old recipe
that originated on a window sill in the Mediterranean sunlight, made me want to
try to make my own from scratch, too. <o:p></o:p></span></div>
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<b><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></b></div>
<div class="MsoNormal">
<b><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">Watch
this Awesome Video About Making Your Own Yogurt. It’s Not Scary, I promise!<o:p></o:p></span></b></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">I’m struck by how easy it is. I found this </span><a href="http://www.youtube.com/watch?v=K3OKeYaoxaU"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">youtube video</span></a><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">,
and encourage you to not only watch it, but scratch that fancy “yogurt maker”
off your wish list. I almost never say that about kitchen gadgets, but you
really don’t need one here. So long as you have milk, live cultures (cheap at any
health food store), a jar with a lid, cheesecloth and oven in which to place
the yogurt overnight, you don’t need anything else. Anyway, watch Tressa Yellig’s
explanation of the creamy process in this video. She distinguishes between
ordinary and plain yogurt, shows you the whey that gets drained off, and makes
truly delicious Greek yogurt parfaits right before your eyes with so few
kitchen gadgets, and with such simplicity, that I wonder what her food is like
at </span><a href="http://saltfireandtime.com/"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">Salt Fire and Time. </span></a><span style="font-family: "Arial","sans-serif";"> <o:p></o:p></span></div>
<br />
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">Guess I’ve given you enough creamy 411 to get inspired—so
get out there and buy (or make!) a tub of yogurt and start experimenting! Your
Sunday Best inspirations are ready for the Mason Jars and pretty labels! <o:p></o:p></span></div>
Jorj Morganhttp://www.blogger.com/profile/16992396714021484550noreply@blogger.com0tag:blogger.com,1999:blog-4637424420250023150.post-42695263556962572422013-07-08T15:15:00.003-04:002013-07-08T15:18:41.095-04:002 “Sunday Best” Blends That’ll Get You through the Heat of This Summer<div class="MsoNormal">
<b><span style="font-family: Georgia, Times New Roman, serif;">Strawberry Granita
and Cool-as-a-Cumber Soup <o:p></o:p></span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9LgpVObJRLr8XNU1qbfFnVmzITBfW1mHLADgXmsd41lmRZFuAFAQb_knKxfvrdi643-hSEfV67rVqeiPV0nG2kUneuyOoAMHmJNQT7jSR8X8h8P5gR7loYXgpGAG6jf1YQNcPWYy_6sHo/s1600/blender+pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9LgpVObJRLr8XNU1qbfFnVmzITBfW1mHLADgXmsd41lmRZFuAFAQb_knKxfvrdi643-hSEfV67rVqeiPV0nG2kUneuyOoAMHmJNQT7jSR8X8h8P5gR7loYXgpGAG6jf1YQNcPWYy_6sHo/s320/blender+pic.jpg" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Is it EVER hot outside! Poking around food blogs, I see that
everyone is doing sorbets right now, white wine popsicles with great big pieces
of fruit stuck inside, and other treats that give one an excuse to pad over to
the freezer. Yep, it’s time to throw
your hair up in a pony-tail and contemplate the subtle differences between
sorbet, Italian ice and granita as the temps shoot up around you, and friends
complain it’s too hot to use the stove.</span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Melting sugar and water in a sauce pan and mixing the
resulting “syrup” with blended fruit gives you a sorbet you can cherish in a
matter of hours, straight from the freezer. I saw A LOT of red, white and blue
sorbets for the Fourth of July. They had
a simplicity about them that soothed the home chef—that is, if she was worried
over what to do for a HOT backyard party. No matter what the fruit, you can use
the same basic recipe to produce all kinds of sorbet: blackberry for the blue,
strawberry for red and pineapple for white. GOD BLESS AMERICA—let those good
colors continue to serve you well up through the dog days of summer!</span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">But a Granita takes a little more work to set up. Totally worth it! Once you blend it up and
pour it into a dish to freeze, you have to remember to take it out just before
the center is frozen solid. Then scrape it with your fork to tease it, so that
it looks like this:<o:p></o:p></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3dmbQKOlu4koCJ_L5cX3FVGPJ4r_jIl_sSi5TF6jouxFbRUCmAolbifo5j8wqmdAvjSPzIpOtkQDx5EcmqamDHiIZ1Rwpoupy8guhwYcc-tvtHT3mU9OSJz6WYj0vIhQEEIPazqwTQt49/s1600/granita.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3dmbQKOlu4koCJ_L5cX3FVGPJ4r_jIl_sSi5TF6jouxFbRUCmAolbifo5j8wqmdAvjSPzIpOtkQDx5EcmqamDHiIZ1Rwpoupy8guhwYcc-tvtHT3mU9OSJz6WYj0vIhQEEIPazqwTQt49/s320/granita.jpg" width="320" /></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">I just love an excuse to put something besides a martini
into a martini glass!</span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, 'Times New Roman', serif;">But here’s what I like best about granita. Did you know that
in Sicily, the largest Mediterranean Island and the hottest place in Europe ,
the traditional breakfast is a coffee & almond flavored granita, served
with a big hunk of buttery brioche? Granita
is such a staple in Italia, that different regions are known for different
textures of it. I hear it’s chunky in Palermo and smooth in Rome. I love this
photo of breakfast time in Sicily.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNuKEnaCC6XNXaKy65t2LQIa6GXTSKlJe6yQi_urdc1QPjDPVjsZwW69Oav7ZftsoTtPhY8y48FOJSldGr_YXrx0ovGyQXg3NwIuGf6JVmrqaAF_sCZDbcUTV32B3DzXYD1y5natJ7BZsr/s1600/GranitaMandorla6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNuKEnaCC6XNXaKy65t2LQIa6GXTSKlJe6yQi_urdc1QPjDPVjsZwW69Oav7ZftsoTtPhY8y48FOJSldGr_YXrx0ovGyQXg3NwIuGf6JVmrqaAF_sCZDbcUTV32B3DzXYD1y5natJ7BZsr/s320/GranitaMandorla6.jpg" width="213" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Before anyone gets too disappointed, I did not make a coffee
flavored granita—I’m sure it’s my Vitamix’s next date with destiny,
though. I did something just as
refreshing by taking advantage of a huge mound of in season strawberries, to
make </span><b style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://jorjmorgan.blogspot.com/2013/07/sunday-best-strawberry-granita_8.html">SUNDAY
BEST Strawberry Granita</a>.</b><span style="font-family: Georgia, 'Times New Roman', serif;"> </span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, 'Times New Roman', serif;">Of course, granita comes to fruition in any blender or food
processor, but if you have a </span><a href="file:///C:/Users/Jen/Desktop/Vitamix" style="font-family: Georgia, 'Times New Roman', serif;">Vitamix</a><span style="font-family: Georgia, 'Times New Roman', serif;"> than there’s really
no excuse not to run out and make this RIGHT NOW! </span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, 'Times New Roman', serif;">It’s only July, but I’m sure this Kitchen Must Have is a
front runner on LOTS of Christmas lists. </span><i style="font-family: Georgia, 'Times New Roman', serif;">“But
wait a minute,” </i><span style="font-family: Georgia, 'Times New Roman', serif;">some might say, </span><i style="font-family: Georgia, 'Times New Roman', serif;">“isn’t
it just a blender?”</i><span style="font-family: Georgia, 'Times New Roman', serif;"> Um, no. Vitamix
heats soup to boiling as it’s pulsing along; it can make pizza dough, cookie
batter, and every fancy French sauce and dressing under the sun. </span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, 'Times New Roman', serif;">Whipping up a
batch of hummus in the Vitamix reminded me to let my readers know that </span><a href="http://www.tabletmag.com/scroll/137061/sabra-hummus-is-the-official-dip-of-the-nfl" style="font-family: Georgia, 'Times New Roman', serif;">Sabra</a><span style="font-family: Georgia, 'Times New Roman', serif;">
(I’m sure you’ve had some of their hummus in your grocery cart at some point)
is launching an ad campaign to become the official NFL game watching snack!
That’s pretty wild, isn’t it….but a perfect segue into talking up </span><b style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://jorjmorgan.blogspot.com/2013/07/sunday-best-chilled-cucumber-soup.html">SUNDAY
BEST chilled Cucumber soup</a></b><span style="font-family: Georgia, 'Times New Roman', serif;">—great with hummus and pita on the side!</span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, 'Times New Roman', serif;">I wish the recipe photo did it justice—this soup comes out in the
prettiest grasshopper shade of green, and it’s toe-curling-ly good. It
replenishes everything you lost splashing around in the pool or mowing your
lawn. Let me know if you had a chance to try it!</span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Enjoy the rest of summer, my friends!</span><br />
<div class="MsoNormal">
<o:p></o:p></div>
Jorj Morganhttp://www.blogger.com/profile/16992396714021484550noreply@blogger.com0tag:blogger.com,1999:blog-4637424420250023150.post-62451866093406544722013-07-08T15:13:00.001-04:002013-07-08T15:13:37.710-04:00SUNDAY BEST Chilled Cucumber Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSGKwgSdlAzTQPpsooE-XUM-xu28bDVoqV0yQIabKaSOxQZJ5XS5pGKeQQD1Ii-p2AQ0WCDVZu6gRhCaeTCj4cXaDvxNziU891w4H_6lyg5D6e-C5Ac79aip9JWdmO-26GK9nglnsmXr3t/s1600/cucumber+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSGKwgSdlAzTQPpsooE-XUM-xu28bDVoqV0yQIabKaSOxQZJ5XS5pGKeQQD1Ii-p2AQ0WCDVZu6gRhCaeTCj4cXaDvxNziU891w4H_6lyg5D6e-C5Ac79aip9JWdmO-26GK9nglnsmXr3t/s320/cucumber+soup.jpg" width="240" /></a></div>
<div class="MsoNormal">
Serves 8<o:p></o:p></div>
<div class="MsoNormal">
Prep Time: 10 minutes, Plus 45 minutes to chill <o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
4 large cucumbers, peeled, seeded and diced into ½-onch
pieces, about 3 cups<o:p></o:p></div>
<div class="MsoNoSpacing">
1 small clove garlic, peeled, minced and mashed to a
paste with a pinch of salt<o:p></o:p></div>
<div class="MsoNoSpacing">
1 cup plain yogurt<o:p></o:p></div>
<div class="MsoNoSpacing">
1 medium lemon juiced, about 3 tablespoons<o:p></o:p></div>
<div class="MsoNoSpacing">
1 tablespoon chopped fresh parsley<o:p></o:p></div>
<div class="MsoNoSpacing">
2 tablespoons chopped fresh dill<o:p></o:p></div>
<div class="MsoNoSpacing">
A pinch of sea salt and a grind of fresh pepper<o:p></o:p></div>
<div class="MsoNoSpacing">
1 bunch green onions, thinly sliced, about 1 cup<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Add lemon juice, salt and pepper to cucumbers and let sit
for a few minutes. Drain excess moisture of cucumbers, and place in blender or
food processor with the rest of the ingredients. Pulse until smoothe. You may
add additional yogurt if you desire a thicker consistency. <o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Cover and place in refrigerator until chilled, at least
45 minutes. Serve with a side of pita and hummus and enjoy!</div>
<div class="MsoNoSpacing">
<o:p></o:p></div>
Jorj Morganhttp://www.blogger.com/profile/16992396714021484550noreply@blogger.com0tag:blogger.com,1999:blog-4637424420250023150.post-38684918910495326982013-07-08T15:10:00.003-04:002013-07-08T15:10:39.448-04:00SUNDAY BEST Strawberry Granita<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAcWP0Ntgrl-CdnX1Q-gcDOZR_Sup9Yj3MZdefmlp9ACJwBrREap6X6eFgYXVGv9tCOcIVAmKb18n0R2dOOQfZKwo2_YmLPGUIybSOMhgHXEocvsRPMGVqI0tngDJmFHsDIKqkyyykGO7V/s1600/granitapic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAcWP0Ntgrl-CdnX1Q-gcDOZR_Sup9Yj3MZdefmlp9ACJwBrREap6X6eFgYXVGv9tCOcIVAmKb18n0R2dOOQfZKwo2_YmLPGUIybSOMhgHXEocvsRPMGVqI0tngDJmFHsDIKqkyyykGO7V/s1600/granitapic.jpg" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Serves 6</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Prep Time: 1 hour, plus a minimum of 3 hours to freeze</span><br />
<br />
<span style="font-family: Georgia, Times New Roman, serif;">1 pound fresh strawberries, stems removed and sliced, about 2 cups</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 tablespoons all-natural granulated sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">½ large lemon juiced, about 2 tablespoons</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon balsamic vinegar </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon honey or agave nectar, optional</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Fresh Mint leaves, for garnish</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Place sliced strawberries in a large bowl. Toss the strawberries with the sugar, lemon juice, balsamic vinegar and honey. Honey or agave are optional for extra sweetness. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Place strawberries in a blender and add ½ cup cold water. Pulse until smooth. If you don’t want seeds, drain the mixture through a cheesecloth. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Pour strawberry mixture into a 13x9-inch baking dish, cover and freeze approximately 45 minutes until the edges of the granita are just set and the center is soft.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Whisk granita with a fork in order to distribute frozen portions evenly. Cover and return to the freezer for an additional 30 minutes. The edges of granita should be icy, with an overall slushy texture. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Scrape the ice cyrstals from the side of the pan and return to the freezer for 3 hours or overnight. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Let granita thaw for about 10 minutes before serving.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">You may ring the glass with sugar for a prettier presentation.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Serve granita, using a fork to get it into ramekins or martini glasses, which make for the best presentation. Top with a fresh mint leaf and enjoy! </span><br />
<div>
<br /></div>
Jorj Morganhttp://www.blogger.com/profile/16992396714021484550noreply@blogger.com0tag:blogger.com,1999:blog-4637424420250023150.post-49281734971234740732013-06-23T10:03:00.001-04:002013-06-23T10:03:34.685-04:00Shake the Tree and All the Chutney You Ever Wanted Falls Right in Your Lap
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4RpB5NCPzxNCMBBvuDVXfSyN3C1XkHiDmRL3HcD3K0eIS0uA6Q-0oOpIPi9xUSwqa9RM1mRjKaY9q8XTnZlq_ZWVRzkt4FAvfVD9jsarcb-VwUcwidLhpL1jyn6nvIi6WCcsWLUHb4b1f/s1600/papaya+trees.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4RpB5NCPzxNCMBBvuDVXfSyN3C1XkHiDmRL3HcD3K0eIS0uA6Q-0oOpIPi9xUSwqa9RM1mRjKaY9q8XTnZlq_ZWVRzkt4FAvfVD9jsarcb-VwUcwidLhpL1jyn6nvIi6WCcsWLUHb4b1f/s400/papaya+trees.jpg" width="400" /></a></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">If you live or ever have lived in South Florida, you
know that tropically inspired food and the in-season fruits that make it
legendary are like living a Jimmy Buffet song—only in hi def!<span style="mso-spacerun: yes;"> </span>Right now, mangoes and papayas are
dangling—and quite tantalizingly—from the branches; iguanas are watching
closely, hoping for some of that fruit to fall. <o:p></o:p></span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">A summertime walk outside in Ft. Lauderdale may be a
steam bath, but it’s also an invitation to shake the tree so that all the fruit
you ever wanted falls right in your lap—and that’s just what this girl did…
except I went to Publix. I picked up enough red flesh papaya to bow the sides
of my hand basket. It was just a quick trip for the supplies necessary to make </span><b><span style="color: black; font-family: "Times New Roman","serif";"><a href="http://jorjmorgan.blogspot.com/2013/06/ft-lauderdale-fresh-mango-papaya-chutney.html"><span style="color: blue;">Ft.
Lauderdale Fresh Mango & Papaya Chutney</span></a></span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">:
green-skinned papayas and fat, red mangoes weighing about 4 pounds each, chili
peppers, a little local honey, etc…..<o:p></o:p></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">When I got the papaya home and chopped it open, the
seeds reminded me of caviar; these are great, by the way for grinding and using
in place of pepper. Papaya seeds have a wonderful sharp and spicy flavor. For
the purposes of this recipe, however, I scraped them out with a spoon and put
the papaya chunks into a large stockpot. Then the mangoes—easy to slit just once,
then peel with your fingers—went in, a cup of brown sugar, half of a diced red
onion, with a minced red and green pepper, honey, curry, red wine vinegar and a
splash of fresh squeezed <i style="mso-bidi-font-style: normal;">FLORIDA</i>
orange juice. I let it boil and then took it down to a simmer for over an hour,
sorry about only one thing once I tasted it.<o:p></o:p></span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">It was very, very good and there was a lot of it,
but……<o:p></o:p></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">This whole chutney experience had been inspired by a
trip to Sur La Table, and I hadn’t come home with any of those cute, vintage
looking mason jars to put the chutney in. Sur la Table sells a lot of the
Kitchen Must Haves that I talk about in the new book, and thus the field trip
since I hadn’t been in a while. Pictured here is a rack of chutneys, salsas,
spreads, balsamics, powders, you name it. Being in this place is like opening a
wardrobe door into a kind of culinary Narnia, and finding yourself in Ina
Garten’s pantry. </span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiipfSMREorE_8O3UIqspt7023WB55dDRSFxNSoqlQzOn6QAnBjMj9Sm1sNqR0VL7RcV8Y9KjPHO-NjEhE7lU-nIEDywHDWAh-iE9F46V13-k8AMOZWXh1MlyBOjpPRW2UZxcFthBKXO8DI/s1600/sur+la+table.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiipfSMREorE_8O3UIqspt7023WB55dDRSFxNSoqlQzOn6QAnBjMj9Sm1sNqR0VL7RcV8Y9KjPHO-NjEhE7lU-nIEDywHDWAh-iE9F46V13-k8AMOZWXh1MlyBOjpPRW2UZxcFthBKXO8DI/s320/sur+la+table.jpg" width="240" /></a></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;"><o:p></o:p></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">Scanning the inventory for potential Christmas gifts
(even if it is a bit early), I couldn’t help but want to solve this conundrum
for people: <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">what is the difference between chutney and salsa?</i></b> Because I
have to admit that the thick “chutney” I just made was used in part, to mix
with a pouch of tuna and scoop up with tortilla chips. It was fabulous, but
then again, it was salsa…<i style="mso-bidi-font-style: normal;">right?</i></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV3_LJD-LnK7-sgc-6qCgTWljWEzIdoLTGx_oXoKC3GbVktt6qtCmc3kB-0rNaFtJ5hwcdzEtzFvd0T9Xe7gz-9DMOsG3O2PR1lfLfMmpRHyuTivyTkyMsT7ldAuphMeOUAglGstr-lwcG/s1600/chips+and+chutney.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV3_LJD-LnK7-sgc-6qCgTWljWEzIdoLTGx_oXoKC3GbVktt6qtCmc3kB-0rNaFtJ5hwcdzEtzFvd0T9Xe7gz-9DMOsG3O2PR1lfLfMmpRHyuTivyTkyMsT7ldAuphMeOUAglGstr-lwcG/s320/chips+and+chutney.jpg" width="240" /></a></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;"><i style="mso-bidi-font-style: normal;"> <o:p></o:p></i></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">Well, the truth is that while some salsas can
actually be cooked, it’s rare to make a salsa on the stove. The chutney/salsa difference
lies in the sugar content, too. In order to make chutneys as sweet and sticky
as they are, the sugar has to be dissolved via extreme heat into other
ingredients, i.e. big ripe pieces of yummy fruit I used today, vinegar and Indian
spices. The result is a lot like marmalade: sweet, sticky and thick—and the
recipe featured here makes about a quart, enough to pack into clean, sealable
jars. <o:p></o:p></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">I left Sur La Table without, <i style="mso-bidi-font-style: normal;">GASP</i>, buying anything…and maybe those nice looking Mason jars were
better left behind this time, since I have big plans for today’s chutney. I am
trying to decide if I want to use it on swordfish steaks, take it to picnic
with more chips than spoons, or load it into a chicken wrap. <em>Hmm??</em> Suggestions
anyone? <o:p></o:p></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>Jorj Morganhttp://www.blogger.com/profile/16992396714021484550noreply@blogger.com0tag:blogger.com,1999:blog-4637424420250023150.post-70826195790279498922013-06-23T09:56:00.001-04:002013-06-23T09:57:31.433-04:00Ft. Lauderdale Fresh Mango & Papaya Chutney <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYiiA7MYO16GyzVStlHgVq1GNEEHi_BJwDnWPDpPD9HC7lazRIUv2MlEi6xjRjRP416dU26IxnCI7wFqtFdKAaZSiM6bP2ucK_tnTck97OG2rNwnXoti4bQmceRJXrlXTPWM3VI6DfPZFs/s1600/closeup+chutney.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYiiA7MYO16GyzVStlHgVq1GNEEHi_BJwDnWPDpPD9HC7lazRIUv2MlEi6xjRjRP416dU26IxnCI7wFqtFdKAaZSiM6bP2ucK_tnTck97OG2rNwnXoti4bQmceRJXrlXTPWM3VI6DfPZFs/s320/closeup+chutney.jpg" width="320" /></a></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia, "Times New Roman", serif;">Prep time: about 2 hours<o:p></o:p></span></b></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Georgia, "Times New Roman", serif;">Makes 1 quart of chutney<o:p></o:p></span></b><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">2
pounds ripe <span style="mso-bidi-font-weight: bold;">mangoes, </span>peeled,
stone removed and diced <o:p></o:p></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">2
pounds ripe <span style="mso-bidi-font-weight: bold;">papaya, </span>peeled with seeds
removed and cut into chunks<o:p></o:p></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">½ red
onion, chopped <o:p></o:p></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 <span style="mso-bidi-font-weight: bold;">chilies, one red, and one green, </span>seeds
removed and finely chopped <o:p></o:p></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 cup
fresh Florida orange juice<o:p></o:p></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 teaspoons
<span style="mso-bidi-font-weight: bold;">curry powder</span> <o:p></o:p></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2
cups brown sugar <o:p></o:p></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1
tablespoon honey, preferably local honey<o:p></o:p></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2
cup red wine vinegar <span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 tablespoon
kosher salt <o:p></o:p></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">11/2
teaspoon Dijon mustard <o:p></o:p></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1
teaspoon lemon juice<o:p></o:p></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Put
all of the ingredients, except for the mustard and lemon juice, in a large pot
and bring to a boil, about five minutes. </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Once
contents in pot are boiling, turn heat to medium for one hour, then simmer for
an additional thirty minutes.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Keep
on the stovetop for up to 2 hours total, or until the consistency of the
chutney resembles marmalade; stir in the Dijon mustard and lemon juice last;
mix thoroughly, turn off stove and let cool. Transfer to clean, warm jars and
seal or serve immediately.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<o:p><span style="font-family: Georgia, "Times New Roman", serif;"> </span></o:p></div>
Jorj Morganhttp://www.blogger.com/profile/16992396714021484550noreply@blogger.com0tag:blogger.com,1999:blog-4637424420250023150.post-87926646409932888752013-06-15T11:04:00.002-04:002013-06-15T11:08:08.823-04:00Gazpacho Pool Party!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBJxM90_ISAQbXX1b4ZsChLhRhYm9-fj7IXir0_P1FQx_iWqwBqBa3aEkjrL1vHpHy8oeqy1StIIAfzNZVperVIGECuSeavs2htrMbg4PKllRZ-8PeiY4pZ1vlMAJfKtjmZ0WaUNmlreNA/s1600/poolside+g.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBJxM90_ISAQbXX1b4ZsChLhRhYm9-fj7IXir0_P1FQx_iWqwBqBa3aEkjrL1vHpHy8oeqy1StIIAfzNZVperVIGECuSeavs2htrMbg4PKllRZ-8PeiY4pZ1vlMAJfKtjmZ0WaUNmlreNA/s320/poolside+g.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; mso-no-proof: yes;">Finding yourself poolside over the summer means lots and lots of gnoshing:
chips, hot dogs, bugers, popsicles on a stick—but there’s a sophisticated
summer snack that perhaps you haven’t pulled out of your picnic basket. It
brings down your core temperature even better than ice cream, and keeps you
light as a feather while you’re swimming. It’s called <b><a href="http://jorjmorgan.blogspot.com/2013/06/grab-and-go-watermelon-gazpacho.html">Grab
and Go Watermelon Gazpacho</a></b>, and if you haven’t heard of it (gazpacho),
don’t feel bad. Perhaps you studied French
in highschool, or had a siesta when your teachers talked about the best cold
soup and tapa in the Andalucia region of Spain.</span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; mso-no-proof: yes;">For the unititiated, gazpacho is simply a soup—best served not just cold,
but nicely chilled—gazpacho can be made from just about any fresh produce you
have on hand: tomatoes of any color (a lot of people love Zebra or heirloom
tomatoes), cucumbers of any type (I prefer an English cucumber in this soup),
onion, cilantro and, in the case of the batch that was enjoyed today—2 ½ pounds
of pureed watermelon!</span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; mso-no-proof: yes;">When I got an email from someone attending a pool party, who wanted to
bring something nice to the hostess, I have to admit that the first thing that
came to this EXTREME PARTY planner’s mind was not gazpacho; it was a big, fat,
simple—but seedless—watermelon. I pictured a tray of artfully cut medallions of
watermelon topped with basil sprigs and feta cheese. This, in and of itself, is
a great appetizer, and certainly, the 7 pound watermelon used in my poolside
gazpacho recipe left enough juicy pink watermelon behind to make that too—but I
was so satisfied with my own batch of soup, that I packed up the extra
watermelon in an airtight container to use for MORE gazpacho when I get a
chance.</span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; mso-no-proof: yes;">I’m sure that when someone sees “Watermelon Gazpacho” they can’t believe
it could be good. The optimists say, “Oh, a little weird, but it does sound
like something you’d get on a 4-star cruise ship!” while fans of traditional
chilled and savory soups can’t picture something so sweet and fruity as
watermelon messing things up. I was among the skeptics, but a few tatsings as I
went along preparing the gazpacho proved that the watermelon was going to be
really mild—and perfectly counter balanced by the heat of a serrano pepper,
tomatoes and cilantro. Maybe the reason, my watermelong gazpacho turned out so
good is the “chill first, blend last” approach I used.</span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; mso-no-proof: yes;">I usually just put ingredients for gazpacho straight into the food processor,
but this time I mashed the watermelon with a simple potato masher in a pretty
Le Creuset crockpot that was big enough to handle the load. Then I peeled,
chopped and blended everything else, hand mashing it and letting all those
flavors marry in the fridge overnight. In the morning, I poured the unblended
gazpacho into a big airtight carafe with a snap-on lid, and froze it hours
before the party. Once the party started, we poured the now semi-frozen
gazpacho into the blender and it pureed to chilled perfection in the red party
cups that usually contain beer.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib3M_eyIxsbvzp9Qp6pp-17CnyHvoQMsUUXz6uvGds0GQy1Tpl9yeBVIazpkj2SJ3Ih4RJnI5ZwuxBHY0592IcyBDD3I9hmAz13onC-7P0-CalGYhpibS-6XhCWt7MaN0CHKawVn-LMryi/s1600/in+a+cup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib3M_eyIxsbvzp9Qp6pp-17CnyHvoQMsUUXz6uvGds0GQy1Tpl9yeBVIazpkj2SJ3Ih4RJnI5ZwuxBHY0592IcyBDD3I9hmAz13onC-7P0-CalGYhpibS-6XhCWt7MaN0CHKawVn-LMryi/s1600/in+a+cup.jpg" /></a></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; mso-no-proof: yes;"><br /></span></div>
<div class="MsoNormal">
<i><span style="font-family: "Arial","sans-serif"; mso-no-proof: yes;">“Fantastic!”</span></i><span style="font-family: Arial, sans-serif;"> a lot of the guests
said. <i>“Really, really, really, really
good. And so fresh!”</i> And I have to admit it was incredible. I dice up lots
of veggies to pour over the top of my gazpacho and sprinkle feta cheese over
all—and that makes me one happy camper on the patio chair with my plastic
spoon. For those guests who don’t like it so chunky, there’s the option of
drinking it right there in the pool, while you float around with half your cooled
down body draped over a pool ring. Ahhhh…happiness!</span></div>
<span style="font-family: "Arial","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-no-proof: yes;">Try
it someday soon—watermelon gazpacho is amazing at the beach too!</span>Jorj Morganhttp://www.blogger.com/profile/16992396714021484550noreply@blogger.com0tag:blogger.com,1999:blog-4637424420250023150.post-49289248006366946932013-06-15T11:01:00.000-04:002013-06-15T11:01:05.192-04:00Grab and Go Watermelon Gazpacho<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSDk710-EZTxL8jon49pXUxYpZv98fFW5yLBkQHK8paPblO-pCMMKp8vugrsqoBuv_DG9FN-Bvkm440_wkMrgVdcvjE5P6JOZU5I6k8fAnu-SHKA9QCTvS5bs8qaoidtx03agx1LRsdVO-/s1600/bowl+of+g.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSDk710-EZTxL8jon49pXUxYpZv98fFW5yLBkQHK8paPblO-pCMMKp8vugrsqoBuv_DG9FN-Bvkm440_wkMrgVdcvjE5P6JOZU5I6k8fAnu-SHKA9QCTvS5bs8qaoidtx03agx1LRsdVO-/s1600/bowl+of+g.jpg" /></a></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Hands on Prep Time: 20 minutes<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Serves 10 to 12<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;">3
roma tomatoes, skin on and diced <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;">1/2
Serrano pepper, seeded, veins removed and roughly chopped <o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;">4
cups cubed fresh watermelon <o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;">2
teaspoons red wine vinegar <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;">1
cup tomato juice<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;">1/4
cup olive oil<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;">3
to 4 tablespoons minced red onion <o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;">1
English cucumber, seeded and minced <o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;">2
tablespoons chopped fresh cilantro <o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;">Kosher
salt and freshly ground black pepper <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;">1/4
cup crumbled feta cheese for garnish (optional)<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">In a large pot—preferably one you can later fit with a
lid, combine all of the ingredients and mash down with a potato masher or back
of a large spoon, until the watermelon is the consistency of a slushy; by
mixing and mashing the ingredients, the various flavors are interspersed and
have a chance to marry.<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;"><br /></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Fit the lid over the pot and refrigerate at least 2 hours
or overnight. (Note: Once the gazpacho has marinated for several hours and is
extremely cold, it’s ready for the blender.)<o:p></o:p></span></div>
<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br /></span>
<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Remove the pot from
the refrigerator and pour the contents into a container that fits into the
freezer;make sure gazpacho is frozen when you transport it to the party. Allow
it to thaw for 15 to 30 minutes, and then place the gazpacho into a blender. Puree
until smooth. Pour into bowls or cups and sprinkle with feta cheese and diced
veggies if you prefer. You can also enjoy the gazpacho smooth and sip it
straight from the cup. </span>Jorj Morganhttp://www.blogger.com/profile/16992396714021484550noreply@blogger.com0tag:blogger.com,1999:blog-4637424420250023150.post-28955818260894042042013-04-01T12:37:00.000-04:002013-04-01T12:42:28.336-04:00Another Foolproof Food Day Gives Us Something Comforting & Cozy to Make <br />
<span style="font-family: Georgia, Times New Roman, serif;">April 1st. Could there be a better time to write a Foolproof Food post that features—get this—a recipe FROM someone named April? Almost seems like divine intervention, especially since her <a href="http://alncooks.blogspot.com/2012/09/thats-rubbish.html">Cajun Trash Heap</a> recipe, one of many on <a href="http://alncooks.blogspot.com/">ALN Cooks!</a> is so ideal for a spring cleaning day. Don’t be fooled by the name of the dish; one man’s trash is another man’s treasure, particularly in this case. Just check this out:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmrBLawDhQXsrAEtqG_dY0j6odRA68VP-wvYs2dmMc5CaieSeemZqgw2Wcr1_q1MgtcDcVRP0PPLlQnhL0QkhCfLmjzsmbVS5ah_jNMN1nRw4UikQ4469IC688DzYTyLVQ82sfGtt6K3hA/s1600/cajun.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmrBLawDhQXsrAEtqG_dY0j6odRA68VP-wvYs2dmMc5CaieSeemZqgw2Wcr1_q1MgtcDcVRP0PPLlQnhL0QkhCfLmjzsmbVS5ah_jNMN1nRw4UikQ4469IC688DzYTyLVQ82sfGtt6K3hA/s320/cajun.jpg" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">What April has created, is a casserole that has a place in the Comfort Food Hall of Fame. Among its ingredients are Cajun chicken sausage baked in a toss of Granny Smith apples and Dutch yellow baby potatoes dressed in whatever southern spices and beer you’ve got on hand. The good news is the recipe leaves enough brew behind to have a nice pre-dinner cocktail. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Here Comfort Food and CHAOS Cancel Each Other Out</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Even on those “see to your house” kind of work days, there comes a point when we put our feet up and chow down. We experience these moments year round, but the focus on spring cleaning hits just as that faux green grass from our Easter baskets tangles itself up in the vacuum. Provided you’ve worked long and hard enough, any casserole tastes like heaven when you can finally sit down and enjoy it. So imagine the euphoria when you manage to make something special—it’s recipes like the one featured today that make you reconsider that pizza delivery. If April or any other likeminded foodie friend were to write a cookbook that featured ideal suppers for days when you’re homebound and bone tired from chores, I know a lot of people who’d buy it! </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>#1 on Chore List: Make Something Tasty!</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">A domestic diva I found online said it best, claiming that a mess in your house creates CHAOS or “Can’t have anyone over syndrome”. I imagine that a couple helpings of wonderfully prepared comfort food can turn that around, so I encourage you to try April’s recipe next time you spend the day doing any of the following chores: </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1. Cleaning out your refrigerator from top to bottom</span><br /><span style="font-family: Georgia, 'Times New Roman', serif;">2. Having an admin day and getting all your paper clutter ready for that Earth Day shreddathon</span><br /><span style="font-family: Georgia, 'Times New Roman', serif;">3. Purging your closets of stuff that would be happier at Goodwill</span><br /><span style="font-family: Georgia, 'Times New Roman', serif;">4. Washing and detailing the car </span><br /><span style="font-family: Georgia, 'Times New Roman', serif;">5. And…I almost forgot…cleaning out the garage, attic or whatever room in your domicile needs the most intervention before the producers of Hoarders contact you to appear on the show; ALN Cooks served up her comforting sausage bake after spending all day cleaning out the garage. </span><br /><ul>
</ul>
<br />
<span style="font-family: Georgia, Times New Roman, serif;">I think you’ll appreciate how April’s recipe is clever enough to get you out of washing the dishes tonight. You’ll just have to try it to see what I mean. Oh, and please feel free to check in with news of what’s for dinner at your house, when you’re keeping house. I’ve got a few (hundred) slow cooker meals and freezer pleasers up my sleeve if you need one!</span>Jorj Morganhttp://www.blogger.com/profile/16992396714021484550noreply@blogger.com0tag:blogger.com,1999:blog-4637424420250023150.post-77621634379039637392013-03-24T10:36:00.001-04:002013-03-24T10:36:46.576-04:00Bringin’ Out the Hellman’s And the Sunday Best<br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Sandwich
101</span></b></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr9pcJz-3bkcHQqKHMCDQgTg63ZWWpLmUQqHls_8dG4XqsGwrpiGEKwU-JG9ACVOdt6myanT195CtMWeLShN8Ewi8tGI_1q4EAHZHBoRprCvRRD1gU8kK9mydvshQgEDG0kNB_yzTNn59d/s1600/sandwich.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr9pcJz-3bkcHQqKHMCDQgTg63ZWWpLmUQqHls_8dG4XqsGwrpiGEKwU-JG9ACVOdt6myanT195CtMWeLShN8Ewi8tGI_1q4EAHZHBoRprCvRRD1gU8kK9mydvshQgEDG0kNB_yzTNn59d/s320/sandwich.jpg" width="320" /></a></div>
<span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">Sandwiches. They range from humble to ridiculously
grandiose.</span><span style="mso-spacerun: yes;"> </span><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">Now that the weather is
letting up a bit, some of us are rolling out our best breads, meats, cheeses
and condiments and building the best sandwiches we can mustard. Whoops. You
know what I mean. The art of sandwich building is not to be taken lightly, and
while I’ve packed my share of picnic lunches that leaned on my favorite staples
(Hellman’s and Grey Poupon) I heartily encourage experimenting with vinaigrettes,
pestos, BBQ sauces, chutneys, and salsas—this enthusiasm basically furnished
the entire fourth chapter of my new book that’s being tested (and hopefully
enjoyed!) right now.</span></div>
<br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">This post is all about dispensing sandwich
secrets—not just how to make a superior sandwich, but how to understand its
origins, so that the love for what you’re doings shines through in taste—soon,
every one you know will want to go on a picnic with you! And if that “everyone
you know” is in South Florida, you should definitely sandwich shop at </span><a href="http://www.dorismarket.com/"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span style="color: blue;">Doris’ Italian Market</span></span></a><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">.
Pleas bear with me on the condiment puns. Doris’ peppers Broward County with 5
locations, and each one is just delightful. There’s really no other word to
describe it with its 2 big clocks hanging on the wall; one that gives the time
here in Florida, and the other that tells you it’s lunchtime in Rome.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">You can pick some amazing sandwich breads in their
bakery: mufalleta, seesed, Cuban, braided…etc on into carb heaven infinity. Go
for dry, dense bread if it’s going to be a particularly moist Sammy. And…when
you’re picking out the veggies that are going on the sandwich, think outside
the obvious choices of lettuce and tomato. Why? These are mostly water and can
waterlog your masterpiece. I suggest roasted peppers, sliced fennel and
spinach, shredded cabbage, or some diagonally cut cucumber.<o:p></o:p></span></div>
<br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">When you spread your condiment of choice, cover the
entire piece of bread, crust to crust—it’ll act as a moisture seal and lock in
your flavors. I do this with my Hellman’s, which I love so much I don’t try to
embellish too much. Its creators have known what they’re doing, no intervention
necessary, since 1912. Telling the Hellman’s story is a great reminder to folks
how important Sunday Excursions to new delis and cafes are—that’s how Hellman’s
was discovered, you know: in a little German deli in NYC at the turn of the 20<sup>th</sup>
century. The deli owner’s wife made such incredible mayo that it literally sold
by the gravy boat—or rather, the wooden boats the deli used to weigh their
butter. Two versions of the mayo were popular, and the one the customers liked
best had a blue ribbon tied around the boat. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Now for my mustard…I’m a grey poupon fan because
their Pinterest board took the words right out of my mouth:<span style="mso-spacerun: yes;"> </span>“</span><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN;">Since
1777, it has been synonymous with all that is refined, exquisite and delicious.”
Pairing white wine with a strong French regional mustard was genius—and it’s
brushed across my special recipe for an Italian BLT Panini in a way that makes
that capicola ham do a little dance and make a little love.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdHzptIhCarun3xU8DbQDaCnpofa0oSgDa3hhtWBRQ9w5I7wcErFOqBPT0o-yZhZ9UkCAx1TbecQY9S98NkEb7SFfAkM9iwWeB4fvpD65_Yn9oKt9ATbKRojuamBkEycfcgHev4Xgh3iM9/s1600/picnic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdHzptIhCarun3xU8DbQDaCnpofa0oSgDa3hhtWBRQ9w5I7wcErFOqBPT0o-yZhZ9UkCAx1TbecQY9S98NkEb7SFfAkM9iwWeB4fvpD65_Yn9oKt9ATbKRojuamBkEycfcgHev4Xgh3iM9/s320/picnic.jpg" width="320" /></a></div>
<span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN;"><br /></span>
<span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN;">So tell me what your favorite sandwich is, and where you’d take it for the
most perfect picnic on earth. In my case, that ended up being a porch glider. When
the weather gets fair, keep this mantra in mind: </span><b><i><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Whatever the setting, whatever
the time of year, a lunch is not a lunch unless you take it outdoors.</span></i></b><span style="color: black; font-family: "Courier New"; font-size: 10pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<br />
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<span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN;">So happy
picnicking! <o:p></o:p></span></div>
Jorj Morganhttp://www.blogger.com/profile/16992396714021484550noreply@blogger.com0