tag:blogger.com,1999:blog-47631351581274411402024-03-19T01:09:06.366-08:00Chena Girl CooksServing up cozy comfort food from a tiny Alaska kitchen, one helping at a time.Heidihttp://www.blogger.com/profile/03604112079091088485noreply@blogger.comBlogger67125tag:blogger.com,1999:blog-4763135158127441140.post-68874388998905431432016-07-16T14:56:00.002-08:002016-07-16T15:56:20.814-08:00basil & garlic scape pesto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgly5d4NIkku7tZhuQGv8gJczGBeFu6uNDjEKhiYpVDQvBDKCmvq_KFGlO2NniPiVav1KpY6TuJ-F48EjxuN8HRjYoHAhC9WyehQibTNoSkRYs2dM3Bip8CU_GzQmABbAoYudt0oE3LPCQ/s1600/FullSizeRender+27.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgly5d4NIkku7tZhuQGv8gJczGBeFu6uNDjEKhiYpVDQvBDKCmvq_KFGlO2NniPiVav1KpY6TuJ-F48EjxuN8HRjYoHAhC9WyehQibTNoSkRYs2dM3Bip8CU_GzQmABbAoYudt0oE3LPCQ/s640/FullSizeRender+27.jpg" width="640" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Friends, it's been a glorious summer in Alaska so far! I've bounced between Juneau and Fairbanks and Anchorage soaking up sunshine, good food, and friendship along the way. </span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">My first summer living in Juneau has defied my expectations. For the most part, the weather has been warm and inviting, with the occasional rain shower to keep everything green and lush (and the wild mushroom crop plentiful!) But what has really blown me away is the incredible bounty of wild edibles here in southeast Alaska. It's AH-MAZING! With my trusty furry, four-legged sidekick Milo at my side, we've foraged for nettles, devil's club buds, beach asparagus, salmonberries, cloudberries, and most recently the early blueberry crop. I made an fantastic <a href="http://chenagirlcooks.blogspot.com/2016/05/wild-alaska-stinging-nettle-pesto.html#.V4q04FcldAY" target="_blank">nettle pesto</a> (still have some in the freezer!), pickled the devils club buds and the beach asparagus, and plan to make salmonberry jam as soon as I find the energy. So far, I've just been munching on the cloudberries, which are tart and creamy.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Clockwise from top left: early southeast Alaska blueberries, beach asparagus, salmonberries, and cloudberries</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">A bundle of garlic scape</td></tr>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">I have a little spare time on this Saturday, which is on of my favorite things in the world. Last week I made a stop at Rainbow Foods, a terrific local health food store in Juneau, and came across some garlic scapes. I had no idea I'd be able to find them in Juneau!! Tastes like garlic, but greener and milder. I've chopped them up and added them to stir fries before, but recently read that they make a great pesto. I'd also picked up one of those live basil plants last week at the grocery store, so I thought I'd do a combination basil-garlic scape pesto. It turned out even better than I expected, and so easy to make that I was able to carry on a long-distance phone call with my friend Meagan while throwing it together. The bright, herbal basil paired with the green garlic scape is a perfect flavor combination. I had to force myself to stop tasting it repeatedly because its SO GOOD!!</span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">As I type this sentence, I'm swallowing the last yummy mouthful of this pesto on rustic Fire Island Bakery baguette. Happy Saturday to me!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><u><b>Basil & Garlic Scape Pesto</b></u></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">(Makes one pint)</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">2 cups basil leaves</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">2 tablespoons parsley leaves</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">1/2 cup chopped garlic scapes</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">3 garlic cloves, unpeeled</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">1/2 cup pine nuts</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">kosher salt and freshly ground pepper</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">1 cup extra virgin olive oil</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">1/2 cup grated parmesan cheese</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">In a smal saucepan over medium heat, toast cloves of garlic until brown spots appear on the outside, about 6-8 minutes. Once cool, the peel comes off easily.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">In that same pan, toast pine nuts over low heat for 4-6 minutes, until golden brown.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Place all ingredients, save for the oil and cheese, in a food processor and pulse 15-20 times until combined. Slowly pour in oil until incorporated. Add cheese and pulse a couple times. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">ps...gratuitous picture of Milo(sevic), the little war criminal, on a break from blueberry picking to check out the ocean. <3</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Enjoy! xo h</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><br /></span>Heidihttp://www.blogger.com/profile/03604112079091088485noreply@blogger.com0tag:blogger.com,1999:blog-4763135158127441140.post-48803410631629460772016-05-03T05:00:00.000-08:002016-05-03T20:29:12.830-08:00wild alaska! stinging nettle pesto<table 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/AVvXsEj46MlB-LI0O5NgGCZBWTdi6aCm3r25RF6JlUtBAbVhDZ2wjTqa-y0v-RzoBQLH79eL17BZRrgaXxJXG6U1j-1IhPP0DUpp0bSrJXtz5Xm7vwTrQ4O_fm2a-dlR7tp224TypP-oTgJXLH4/s1600/FullSizeRender+23.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj46MlB-LI0O5NgGCZBWTdi6aCm3r25RF6JlUtBAbVhDZ2wjTqa-y0v-RzoBQLH79eL17BZRrgaXxJXG6U1j-1IhPP0DUpp0bSrJXtz5Xm7vwTrQ4O_fm2a-dlR7tp224TypP-oTgJXLH4/s640/FullSizeRender+23.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Behold! The delicious, if not tricky, stinging nettle plant. Tasty little sucker!</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">It's springtime in Alaska! Here in Juneau everything has come back to life from the rainy, dreary, soggy wet days of "winter."</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">(I refuse to acknowledge that we actually had winter when I barely saw traces of snow. Winter my left toe, Mother Nature.)</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">I've well-documented my excitement for foraging here on the blog-- PEOPLE, IT'S FREE FOOD-- but Juneau, with its lush rainforests, is a mecca for a forager's soul. Fiddleheads! Devil's club buds! Fireweed shoots! Nettles!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Who needs a garden?!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">With my trusty sidekick Milo at my side, we set out to gather our bounty. And by we, I mean Milo explored the wilderness and picked a fight with a whippet while I did all the actual work. We each have our roles, I suppose. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Milo: Slacker.</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">I found an avalanche shoot not too far from where we live and the nettles were in abundance! Making sure to wear gloves (their sting is not harmful but hurts like a mother), I picked two heaping grocery bags full in no time.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">There are so many ways to use nettles. They just need a quick steam, sauté, or boil to nip the sting. You can use them in soups, frittatas, or substitute them just about anywhere you use spinach. They're my favorite spring edible.</span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">With such a huge bounty, I settled on making a pesto. While there are loads of recipes on the internet for nettle pesto, I settled on <a href="http://persephonefarm.com/recipes/stinging-nettle-pesto/" target="_blank">this one</a> from Persephone Farm in Washington State. I loved it! I will say that I didn't adhere to the recipe entirely. Perhaps an extra garlic clove and a bit more squeeze of lemon made it into my pesto. I think it's best to make the recipe, taste it, and then add to it what you like to please your taste buds. Maybe you want a little extra parmesan or a dash more of salt? Go for it!</span></span><br />
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<span style="font-family: georgia, 'times new roman', serif;">(And for more information about stinging nettles, check out </span><a href="http://www.adfg.alaska.gov/index.cfm?adfg=wildlifenews.view_article&articles_id=211" style="font-family: georgia, 'times new roman', serif;" target="_blank">this page</a><span style="font-family: georgia, 'times new roman', serif;"> from the Alaska Department of Fish & Game.)</span><br />
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<b><u><span style="font-family: "trebuchet ms" , sans-serif;">Stinging Nettle Pesto</span></u></b><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">1/4 pound stinging nettles (weigh them dry!)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1-2 garlic cloves (depending on your taste)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup pine nuts</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup extra-virgin olive oil</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2-3 tablespoons fresh lemon juice (or to taste)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup freshly grated parmesan cheese</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">kosher salt and freshly ground black pepper</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Toast the pine nuts in a dry skillet over medium-low heat for 4-5 minutes, or until they turn lightly brown (being careful not to burn them like my first batch. Oops). Set aside.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Set a large pot of water to boil. Gently boil the nettles for 1 minute. Drain, then place immediately in a large bowl of ice water (this will set the pretty green color and stop the cooking). Drain in a colander. Use clean paper towels to squeeze out as much water from the nettles as possible.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Place all ingredients in a food processor, and whir up until smooth. Adjust ingredients to your liking (I like extra garlic and lemon) and season with salt and pepper to taste. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Spread on toasted baguette, homemade pizza, or toss with pasta. This pesto freezes well, too!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Enjoy!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">xo h</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>Heidihttp://www.blogger.com/profile/03604112079091088485noreply@blogger.com0tag:blogger.com,1999:blog-4763135158127441140.post-91824272600058907272016-02-23T04:00:00.000-09:002016-02-23T04:00:11.003-09:00chili colorado<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBbA7NqYTTMqrn5pnzAevlR5Fc2mcPCwNpGDO41simZdN3ruQcOo56HXm-OMAvwwjl3uVzJpJGcMMLsoFthpwI7hH-aRYBI2sUusnVL6Z5k2JZWRZqzaMtQb85oqIUdM0ImiLLjQYn-Rw/s1600/FullSizeRender+20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBbA7NqYTTMqrn5pnzAevlR5Fc2mcPCwNpGDO41simZdN3ruQcOo56HXm-OMAvwwjl3uVzJpJGcMMLsoFthpwI7hH-aRYBI2sUusnVL6Z5k2JZWRZqzaMtQb85oqIUdM0ImiLLjQYn-Rw/s640/FullSizeRender+20.jpg" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Every once in a while, a recipe comes along that speaks to your soul in a way that few recipes do. Whether it's the beauty of the dish, or the method of cooking, or the way it sets your heart aflutter with the very first bite. It's simply...perfect.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Friends, I give you: Chili Colorado.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I came across this recipe as I do many of my best recipes...by stealing it from my friend Heather. (She also introduced me to this <a href="http://chenagirlcooks.blogspot.com/2011/10/outrageous-chicken.html#.VsvkvTZllmA" target="_blank">gem</a> of a chicken recipe.) She made this dish for me and my friend Allison and we thought we had died and gone to food heaven. The tender pork, the thick and luscious chili sauce and it's smooth, complex flavor. I found myself wiping the plate clean with my fingers, the sauce is THAT GOOD.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">This dish is definitely a weekend affair, but only because it takes a bit of time and NOT because it's hard. Because IT'S EASY! I'd never made a dish using dried chilies - it sounded so complicated and fussy to me - but it's WAY simple, and totally makes a difference in the flavor. There's no substitute for using the dried chilies. I think you can find them in almost any grocery store these days, even here in Juneau. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Like Heather, I served these with warm corn tortillas and a simple cabbage slaw tossed with cilantro, green onion, radishes, salt, and fresh lime juice. </span><span style="font-family: Georgia, 'Times New Roman', serif;">So add a few ingredients to your shopping list and get going to the grocery store! Your friends and family will thank you, and may never want to leave.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Just kidding. They'll leave eventually. Don't use that as an excuse not to make this dish!</span></div>
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<u style="font-family: 'Trebuchet MS', sans-serif; font-weight: bold;">C</u><b style="font-family: 'Trebuchet MS', sans-serif;"><u>hili Colorado</u></b><div>
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<span style="font-family: Trebuchet MS, sans-serif;">(Adapted from <a href="http://www.bonappetit.com/recipes/article/groat-ricks-chili-colorado" target="_blank">Bon Appétit</a>)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5 dried ancho chilies</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 dried guajillo chilies</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 dried New Mexico chilies or pasilla chilies</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">8 cups of chicken stock, divided</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 pounds boneless pork shoulder, cut into 3/4 inch to 1 inch pieces</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2-3 tablespoons vegetable oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6 cloves of garlic, minced</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 bay leaves</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon cumin</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon ground sage (or 1 tablespoon chopped fresh sage)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon dried oregano (or 1 tablespoon chopped fresh sage)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">kosher salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">freshly ground black pepper</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">(1) Remove stems and seeds from dried chilies. Cover chilies with 3 cups of boiling chicken stock, and cover with plastic wrap (I did this in a glass bowl, but a saucepan will work, or a glass blender). Let chilies soften for 30 minutes to an hour. Blend chilies and liquid until smooth, either in a blender or by using a stick blender.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">(2) Heat a large, heavy pot over medium-heat. Season the pork with salt and pepper. In several batches (I did 3 batches), brown the meat in the pot with a tablespoon or so of vegetable oil. Once browned, remove from the pot. You're not trying to cook it through, just brown the outside for good flavor.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">(3) Once the meat is all browned, add back to the pot and add minced garlic, cumin, sage, and oregano. Stir for one minutes. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">(4) Add 5 cups of chicken stock to the pot. Bring to a boil, then turn down to a simmer for 1 hour, uncovered.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">(5) Add chile puree and simmer, uncovered, for another hour or until the concoction is a beautiful, thick, smooth mahogany color. Taste and season with salt and pepper, as needed.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Serve with warm corn tortillas and enjoy!!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">xo H</span></div>
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Heidihttp://www.blogger.com/profile/03604112079091088485noreply@blogger.com0tag:blogger.com,1999:blog-4763135158127441140.post-70240184236085295312015-11-11T04:00:00.000-09:002015-11-12T21:17:07.675-09:00roasted vegetables with pecans and goat cheese<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUHon5l9HukXTdAYhJQFomRwDSK7xWSnrmHiVK2sqlmrpSWSg4rVukIKnSYnyHT0r_mpmnBEn-IAuXkwIx2gcczAcVqNjx5TsOPD__em5BhDV3XOQluRmNPfHy9ZEPetu2xLvORULo5xM/s1600/FullSizeRender+14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUHon5l9HukXTdAYhJQFomRwDSK7xWSnrmHiVK2sqlmrpSWSg4rVukIKnSYnyHT0r_mpmnBEn-IAuXkwIx2gcczAcVqNjx5TsOPD__em5BhDV3XOQluRmNPfHy9ZEPetu2xLvORULo5xM/s640/FullSizeRender+14.jpg" width="628" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i style="font-family: Georgia, 'Times New Roman', serif;">Koselig</i><span style="font-family: "georgia" , "times new roman" , serif;">. What does it mean? Well, there's no direct translation to English. </span><a href="http://www.lifeinnorway.net/2015/02/a-visual-guide-to-koselig" style="font-family: Georgia, 'Times New Roman', serif;" target="_blank"><i>Koselig</i></a><span style="font-family: "georgia" , "times new roman" , serif;"> (pronounced "kush-lee") is a unique Norwegian word that describe a cozy, warm, cheerfulness that comes from enjoying the winter season.</span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">SAY WHAAA???!! That's right, Alaskans. Those of us that complain about the cold, the dark, the shoveling, the ice, the endless shelves of holiday items popping up in stores <b><i>in October</i></b> (for the love of all that's holy), need to scale back our sniveling and start embracing the cozy days of winter. Time to light a fire in the fireplace, sip hot cocoa, don festive Norwegian sweaters, and not merely endure winter...but EMBRACE it!</span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1VzxzC_wMv-db0CoAndJMsaG3vLJdLTD4M6JlUojM6oXoHr8dgT-S1mkTuOufoEF8GMT78AlB8NLWkBY6RR5pBZgyWTjhzVNtmJa5HqG2xM0Wgjn8RIHQ2ER5Yo6NlxxIyWQLY-E0R4s/s1600/FullSizeRender+15.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1VzxzC_wMv-db0CoAndJMsaG3vLJdLTD4M6JlUojM6oXoHr8dgT-S1mkTuOufoEF8GMT78AlB8NLWkBY6RR5pBZgyWTjhzVNtmJa5HqG2xM0Wgjn8RIHQ2ER5Yo6NlxxIyWQLY-E0R4s/s320/FullSizeRender+15.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The actual fire we built at Marika's house. Super <i>koselig</i>!!</td></tr>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">I only learned about this word recently, and just saw a friend post <a href="http://www.vogue.com/872644/what-we-can-learn-from-norwegians-about-surviving-winter/" target="_blank">this article</a> on Facebook that aptly summarizes the Norwegian culture surrounding the winter season. So in that spirit, I lit a fire in the fireplace, pulled on my cozy wool socks, and set down to cooking this lovely <i>koselig-</i>esque winter dish. A medley of winter vegetables - roasted carrots, parsnips, butternut squash, and onions - with a touch of balsamic vinegar, toasted pecans, and creamy goat cheese. It may not be traditional Norwegian fare, but it's downright delicious! </span><span style="font-family: "georgia" , "times new roman" , serif;">I made this alongside roast chicken for a weeknight meal, but it's also perfect for an unexpected side dish at your holiday table. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Happy <i>koselig</i> season, Alaska! xoxo h</span></span><br />
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">(p.s. Here's the link to the <a href="http://www.ktuu.com/news/news/alaska-bites-unwinding-with-roasted-vegetables-pecans-and-goat-cheese/36388956" target="_blank">story</a> on KTUU Channel 2!)</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_p_L1BFH7yvbkm4eoUxh9tYIZ3SPVshMgGCvecbqNobRUE9ONypYXsnypMCgsXhicjKliWlg0Vvc0yzkUzfsllPxTb7X_dR0Xc8HYDMlXsNBCGX-iC1krEDyBLiQFLTtiQLBS0-LGU-E/s1600/FullSizeRender+13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_p_L1BFH7yvbkm4eoUxh9tYIZ3SPVshMgGCvecbqNobRUE9ONypYXsnypMCgsXhicjKliWlg0Vvc0yzkUzfsllPxTb7X_dR0Xc8HYDMlXsNBCGX-iC1krEDyBLiQFLTtiQLBS0-LGU-E/s640/FullSizeRender+13.jpg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><u><b>Roasted Winter Vegetables with Pecans and Goat Cheese</b></u></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">1 small butternut squash, peeled, seeded, and cubed into 3/4 inch pieces</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">2 medium parsnips, peeled and chopped into roughly 3/4 inch pieces</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">2 medium carrots, peeled and chopped into roughly 3/4 inch pieces</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">1/2 of a medium onion, chopped in 3/4 inch pieces</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">2-3 tablespoons of olive oil</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">1 teaspoon kosher salt</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">freshly ground pepper</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">1-2 tablespoons of good balsamic vinegar</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">1/2 cup pecans</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">2 oz. goat cheese</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">(1) Preheat the oven to 450 degrees.</span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">(2) Place pecans on a baking sheet and bake for 4-5 minutes. Take out, let cool, and roughly chop. Set aside.</span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">(3) In a large bowl, toss the vegetables with 2- 3 tablespoons of olive oil, kosher salt, and several grinds of black pepper. </span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">(4) Scatter the vegetables on two baking sheets and bake for 30-40 minutes, tossing the vegetables with a spatula at least once, and rotating the baking sheets once.</span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">(5) Remove the veggies from the oven and place back in the large bowl. Toss with 1-2 tablespoons of the balsamic vinegar (to taste). Place on a serving platter, crumble top with goat cheese, and top with toasted pecans.</span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Enjoy!</span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>Heidihttp://www.blogger.com/profile/03604112079091088485noreply@blogger.com1tag:blogger.com,1999:blog-4763135158127441140.post-81341337999170383992015-10-09T04:00:00.000-08:002015-10-10T09:40:31.152-08:00gooey butter cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQrjWUMAs-DyxMtlBDkgUMYjc0wbvwN_zrPg-H2larO5C_Esl9lcvst5hbc68mYbZZWKoYNXk1UswaEqG-oyGFo-IyV8NiUXTxc_BHRTuJMY_enYIWahflVQWvR8GTw-5wG_5HYg4HNmw/s1600/%250A%2509%2509%2509%2509%2509.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQrjWUMAs-DyxMtlBDkgUMYjc0wbvwN_zrPg-H2larO5C_Esl9lcvst5hbc68mYbZZWKoYNXk1UswaEqG-oyGFo-IyV8NiUXTxc_BHRTuJMY_enYIWahflVQWvR8GTw-5wG_5HYg4HNmw/s640/%250A%2509%2509%2509%2509%2509.JPG" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">There is a time for kale, and a time for quinoa. A time for lentils with herbed goat cheese, and a time for avocado on toasted sprouted wheat bread. A time to fill your body with fruits and vegetables, and fuel it with the nutritional goodness that only whole foods can provide.</span><br />
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Folks, this is not that time.</span><br />
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The timing of this post is apropos, since I am in the process of wrapping up several months of heavy travel, and heavy eating. As I time this, I'm on a plane eating kale chips (and making a total mess of it, come to that- I'm pretty sure my seat mate thinks he's sat next to an overgrown 2 year old whose food ends up everywhere but IN HER MOUTH). Breakfast was a protein bar, lunch was a veggie chili. All this healthy-shmealthy food, but my mind is still reminiscing about the fresh pasta, gnocchi, rustic bread with homemade butter, and panna cotta from the night before. Ah, memories. **SNIFF**</span><br />
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I'm finally get a decent stretch of time at home, and I plan to embark on some healthy, clean eating to undo the sins from the last couple months. But NOT before I post a recipe that flies in the face of clean eating: ooey gooey butter cake!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">This recipe comes from a former beau who hailed from the south. The recipe is the purest example of the single girl's golden rule: never break up with a guy before you get his recipes. Roger that.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">The cakes origins lie in St. Louis, Missouri. There are <a href="http://cooking.nytimes.com/recipes/1014032-st-louis-gooey-butter-cake" target="_blank">fancier recipes</a> for it that you could try, but the one below is so easy and so incredibly delicious, why go to the trouble? You're busy enough! This recipe is cut from the same cloth as my favorite <a href="http://chenagirlcooks.blogspot.com/2012/04/cheesy-corn-casserole.html?m=0#.Vg2vJrQ-C9Y" target="_blank">Cheesy Corn Casserole</a>. Staple pantry ingredients + box mix = a creation that will make the entire after church crowd swoon.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">The cake is made in two layers. And the result is a buttery, decadent treat that I can almost guarantee you will make over and over again. I've never had a dessert quite like it, and I can't wait for you to discover it, too!</span><br />
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<span style="font-family: Verdana, sans-serif;"><u><b>Gooey Butter Cake</b></u></span><br />
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<span style="font-family: Verdana, sans-serif;"><i>For the first layer</i>:</span><br />
<span style="font-family: Verdana, sans-serif;">2 eggs</span><br />
<span style="font-family: Verdana, sans-serif;">1 box yellow cake mix</span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon vanilla extract</span><br />
<span style="font-family: Verdana, sans-serif;">1 stick of melted butter</span><br />
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<span style="font-family: Verdana, sans-serif;"><i>For the second layer</i>:</span><br />
<span style="font-family: Verdana, sans-serif;">3 3/4 cups (or 1 small box) powdered sugar (plus a little extra for sprinkling)</span><br />
<span style="font-family: Verdana, sans-serif;">2 eggs</span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon vanilla extract</span><br />
<span style="font-family: Verdana, sans-serif;">1 8 oz. package of cream cheese at room temperature</span><br />
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<span style="font-family: Verdana, sans-serif;">(1) Preheat the oven to 350 degrees. </span><br />
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<span style="font-family: Verdana, sans-serif;">(2) Mix 2 eggs, cake mix, vanilla, and the stick of melted butter. The mixture will be thick. Spread in an ungreased 9x13 inch pan.</span><br />
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<span style="font-family: Verdana, sans-serif;">(3) Next, mix the powdered sugar, 2 eggs, vanilla, and cream cheese. Spread on top of the first mixture.</span><br />
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<span style="font-family: Verdana, sans-serif;">(4) Bake for 35-40 minutes, or until golden brown on top. Don't overbake!</span><br />
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<span style="font-family: Verdana, sans-serif;">(5) When cool to the touch, sprinkle with powdered sugar.</span><br />
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<span style="font-family: Verdana, sans-serif;">Enjoy!</span><br />
<span style="font-family: Verdana, sans-serif;">xo h</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>Heidihttp://www.blogger.com/profile/03604112079091088485noreply@blogger.com0tag:blogger.com,1999:blog-4763135158127441140.post-28144578033874872832015-09-25T04:00:00.000-08:002015-09-25T04:00:13.912-08:00spicy pickled carrots<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;">The last couple of years, I've become rather enamored (obsessed? transfixed?) by all things pickled. Pickling is the simple process of preserving food in a brine containing vinegar. Once I discovered how easy it was to pickle things myself, I began pickling everything in sight. I've pickled cauliflower, cukes, kohlrabi, chilies, devil's club buds (particularly proud of that foraged product- Bloody Mary, anyone?). But of all my pickled wonders, these spicy pickled carrots are my very favorite.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Why? Because they are easy, colorful, and the perfect balance of tangy, sweet, and spicy. My friend Lea introduced me to her recipe, and now I've made several batches of my own. I eat them straight from the jar, or bring them on picnics and camping trips. But my most common form of consumption? I put a few in my styrofoam take-out Taco King container. Because when I eat carrots along side my beloved lengua tacos, rice and beans, my Mexican comfort food is INSTANTLY transformed into health food!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">BAM! You're welcome.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Have no fear, folks. These carrots are easy. They were my first foray into pickling, and once I felt comfortable with the technique I began pickling things in jars with ease. I'd stick to the brine recipe if I were you, but you can mix up what you put in the jars. I've put mustard seeds, dill seed heads, peppercorns, fresh thyme sprigs, and bay leaves in mine. In fact, my next batch might include a few of those. But for your first time, stick to this recipe and you can't go wrong. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I dug up these pretty little carrots at Pyrah's Farm out in Palmer. Right now is the PERFECT time to pick up a bag of Alaskan carrots at the farmers' market and knock your self out pickling up a frenzy. I'm not an expert on preserving so if you'd feel more comfortable with a canning tutorial before you start, check out <a href="http://www.freshpreserving.com/getting-started" target="_blank">this link</a> which has some basic information about canning and preserving. I also love the blog <a href="http://foodinjars.com/" target="_blank">Food in Jars</a>, which has great information as well. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Time to get pickling!!</span><br />
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<span style="font-family: Verdana, sans-serif;"><u><b>Spicy Pickled Carrots</b></u></span><br />
<span style="font-family: Verdana, sans-serif;">(Adapted from <a href="http://asafekitchen.blogspot.com/2012/03/spicy-pickled-carrots.html" target="_blank">A Safe Kitchen</a>)</span><br />
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<span style="font-family: Verdana, sans-serif;">4 cups distilled white vinegar</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 cup white sugar</span><br />
<span style="font-family: Verdana, sans-serif;">3 tablespoons salt (pickling salt if you have it)</span><br />
<span style="font-family: Verdana, sans-serif;">4-6 garlic cloves, halved</span><br />
<span style="font-family: Verdana, sans-serif;">1-2 teaspoons red chili flakes (depending on how spicy you like it)</span><br />
<span style="font-family: Verdana, sans-serif;">2 pounds carrots, trimmed, peeled and cut in half or quarters (if they're big), and cut in lengths about 1/2 to 1 inch shorter than the jars</span><br />
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<span style="font-family: Verdana, sans-serif;">(1) Take apart three new glass pint jars. Set the screw tops and lids aside. </span><br />
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<span style="font-family: Verdana, sans-serif;">(2) Fill a canning pot with water, or use a large pot with a metal sieve on the bottom (that's what I use). Place 3 pint jars in the pot and bring to a boil- this will sanitize the jars.</span><br />
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<span style="font-family: Verdana, sans-serif;">(3) Wash the sealing lids with soap and water, then place in a small pot. Fill the pot with some of the boiling water- this will soften edges of the lids for a better seal.</span><br />
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<span style="font-family: Verdana, sans-serif;">(4) Make the brine: In a medium sauce pan, bring the white vinegar to a boil. Add the sugar and salt (I use pickling salt because table salt results in a cloudy brine) and dissolve completely. Turn down to medium so it doesn't reduce too quickly while you ready the jars.</span><br />
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<span style="font-family: Verdana, sans-serif;">(5) Pull the jars out of the boiling water (I used to use tongs, but then I invested in a cheap pair of jar lifters which were totally worth the $10) and place hot jars on a towel on the counter. Divide the garlic cloves and the chili flakes (as many or as few as you like) amongst the jars. Place the carrots in the jars, being careful not to pack them in too tightly. Pour the brine over the jars, leaving about 1/2 inch of headroom.</span><br />
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<span style="font-family: Verdana, sans-serif;">(6) Place lids and screw tops on jars (using rubber kitchen gloves if you have them- these jars are going to be hot!!) and process in a boiling water bath for 15 minutes. Turn off heat and let sit for 5 minutes. Let cool on the counter overnight, and check seals in the morning. </span><br />
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<span style="font-family: Verdana, sans-serif;">They taste better after a week or more, so be patient! </span><br />
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<span style="font-family: Verdana, sans-serif;">Enjoy!</span><br />
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<span style="font-family: Verdana, sans-serif;">xo h</span><br />
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<br />Heidihttp://www.blogger.com/profile/03604112079091088485noreply@blogger.com0tag:blogger.com,1999:blog-4763135158127441140.post-88228999277371512562015-09-13T04:00:00.000-08:002015-09-13T04:00:11.139-08:00chicken with morels, rhubarb galette, pickled hatch chilies, and a long overdue post!<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; text-align: justify;">
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<span style="font-family: Georgia, 'Times New Roman', serif;">Fall has arrived in Alaska. I love this time of year. The mornings are crisp and cold, the leaves are beginning to turn, and my flowers are just about ready to call it a season. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">It was a doozy of a summer. The weather in Alaska was nothing short of spectacular. Seems like wherever I’ve been (which feels like EVERYWHERE this summer) the sun was shining and the berries and mushrooms have been plentiful. Life has been very good, if not very, very busy.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Lobster roll nirvana</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">My summer has largely been spent getting from Point A to Point B. From Barrow to Sitka, from Bethel to Delta Junction, and a few stops in between. I even snuck down to the lower-48 for a spell (where I located a delectable lobster roll in Minneapolis. MINNEAPOLIS- of all places. Who knew?!) In fact, I'm writing this post as I'm flying the friendly skies back home.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Like so many other folks, my summer got away from me and my life refuses to slow down. As I was picking the last of the plump raspberries off the plentiful bushes that line my backyard, I suddenly realized that as my life seems to have evolved this year, so must my little blog. Finding time to cook is not a problem. Cooking is my therapy after a long day on the job. For me, it’s like breathing and sleeping. And without it, I’m just not me. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">But finding the time to write recipes, take photos (which for this amateur blogger is not an insignificant amount of time), and publish new posts has proven a bit more difficult. So I’m just going to improvise!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Oh, I’ll still post recipes and pictures- don’t you worry. Some of the recipes will be my own, but many may just highlight recipes that I’ve tried and loved and want to share with others. My pictures may not be as carefully staged and styled to perfection, but they'll still be my own.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">This summer in Alaska has truly been a delicious one, and I wanted to share some of its culinary highlights. It began on a foraging expedition with friends Renee and Michael for wild morels. I posted last year about my foray into mushroom foraging. After last year’s beginners run, I was totally excited to tackle fungi foraging this summer. And I’ve done so with gusto! </span></div>
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<tr><td class="tr-caption" style="text-align: center;">Wild morels- one of my favorite adventures all year!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Creamy chicken with morels, photo by Renee</td></tr>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Morels are a tricky mushroom. Prized by chefs for their earthy, meaty flavor, they’re also fairly elusive to foragers unless you know where to look. A brief internet search will tell you that they thrive in sparse forests recently struck by wildfire. They only grow in springtime, so get out there early next year. They. Are. Worth. It. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">My friend Renee is a fabulous home cook, who's culinary skill and technique exceed my own. The woman is stealth in the kitchen. We turned this incredible bounty of morels into a truly astounding dish: <a href="http://www.foodnetwork.com/recipes/ina-garten/chicken-with-morels-recipe.html" target="_blank">Creamy Chicken with Morels</a>, (recipe courtesy of our guru Ina Garten). My mouth still waters thinking about that meal. I cannot wait to hunt for morels again next spring!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">While I was home with my family in Fairbanks for Fourth of July, my sister Holly and I threw together this <a href="http://www.marthastewart.com/342121/rhubarb-galette" target="_blank">Rhubarb Galette</a>, courtesy of our pal Martha. It has a cornmeal crust that is TO DIE FOR and comes together very quickly. My only modification is that I swapped out half the ice cold water for ice cold vodka, because I’ve learned that it makes a flakier crust. Just trust me on that (or don’t, and Google it for yourself!)</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Rhubarb galette with a cornmeal crust.</td></tr>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Juneau was chock full of salmonberries this year (Juneau friends— is it like this every year?!) I’ve said before, but it bears repeating, that I have a nearly insatiable enthusiasm for foraging wild edibles. It's difficult to locate my "off" switch when you turn me loose on a berry patch. I located these jewels in a friends backyard. While I was excited at the idea of converting them into jam, the delicious treats didn’t make it through the night as we gobbled them up like candy. Not quite too pretty to eat!</span></div>
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<tr><td class="tr-caption" style="text-align: center;">SALMONBERRIES!</td></tr>
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<span style="font-family: Georgia, 'Times New Roman', serif;">One of the very best parts of my summer was spending time in Bethel with my friend Valerie and her beautiful family. Valerie and her Yu’pik ancestors have been harvesting the land in Western Alaska for thousands of years. Val taught me the traditional way of processing and smoking wild salmon, just as her mother Tilly taught her, and Tilly’s mother before her. Just look at the beautiful salmon in her smokehouse!</span></div>
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<tr><td class="tr-caption" style="text-align: center;">My happy place: smokehouse on the Kuskokwim River</td></tr>
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<span style="font-family: Georgia, 'Times New Roman', serif;">With the swift work of her ulu, Valerie quickly processed the salmon we caught by setnet. My job was to tie up the strips of salmon to hang in the smokehouse. I’m proud to say that I excelled at this task. I tied up salmon LIKE IT WAS MY JOB. And it was…for two whole hours. I ate so much smoked salmon that weekend that I nearly made myself sick. Zero regrets.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Working through our bounty in Bethel.</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">A trip to Sitka last month resulted in a BOATLOAD of winter and golden chanterelles. I was excited to learn how to identify them easily so that I know what to look for on future expeditions. My friend Heather’s adorable mother Benny was totally thrilled to share her love for mushroom foraging with others, and was the ultimate host. She turned our bounty into both mushroom quiche and cream of chanterelle soup. HOLY DELICIOUSNESS, BATMAN. Sadly, I don't have pictures of the food because I was too busy stuffing my face (along with her homemade biscuits- we ate like champs).</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Wild golden and yellowfoot chanterelles foraged in Sitka</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Milo's version of "blueberry picking"</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">Of course, no summer in Alaska is complete for any forager without taking a hike up a mountain for wild blueberries! </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Just like last summer, my friend Erica joined Milo and I for a bit of hiking and a lot of picking. Last year I posted this tasty recipe for <a href="http://chenagirlcooks.blogspot.com/2014/08/wild-alaska-blueberry-cornmeal-skillet.html" target="_blank">blueberry cornmeal cake</a>, which I love. I think this year I might make blueberry jam with my bounty. If so, I’ll post it!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Last year I posted a picture of some pickled Hatch chilies that I made and enjoyed all winter. Another shipment just landed in the grocery stores here in Alaska and several of your have texted me for the recipe. I just put up another batch last week, and <a href="http://frommaggiesfarm.blogspot.com/2012/07/putting-food-by-pickled-hot-pepper.html" target="_blank">here's the recipe I used</a>. I eat them with my Taco King takeout so I feel like I'm getting a few veggies as I scarf down my carne asada special tacos.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Pickled Hatch Chilies</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">This is just a scattering of my summer food adventures. I plan to make jams for winter soon, and pickle a few more veggies to eat all year round. I'm even going to take another stab at perfecting rhubarb ketchup- and if I succeed, I'll post it!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Alrighty, Alaska...bring on winter! </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">xo h</span><br />
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Heidihttp://www.blogger.com/profile/03604112079091088485noreply@blogger.com0tag:blogger.com,1999:blog-4763135158127441140.post-68772059490216836012015-05-30T06:00:00.000-08:002015-05-30T06:00:01.563-08:00midnight sun granola<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Can you believe it? It's finally here! The birds are busily chirping, the sun is shining, and the grass is a lovely shade of verdant green (unless of course it's in my yard, where its still covered in brown patches and dandelions, but I digress). </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">IT'S SUMMER!!! Or practically summer, since technically summer isn't here until June 21st. No matter! In Alaska, the non-winter months are so few and far between that we play a little fast and loose with the seasonal calendar. When it's roughly 54 degrees outside on a bluebird sunny day and the children are complaining of "the heat" on the ball field, it's time to bust out the barbecue and break out the water slide because SUMMER IS HERE!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I spent the better part of the winter in Alaska down in Juneau, where it rained more than snowed, and spent most of my time getting the hang of my new job and new surroundings (and eating several batches of <a href="http://chenagirlcooks.blogspot.com/2015/04/dispatch-from-juneau-chocolatey-no-bake.html#.VWgSFEI-C9Y" target="_blank">these</a> without enough help). I spent far <i>less</i> time exercising and taking good care of myself. Let's just say that in the battle between exercise versus beers and pizza at the Island Pub across the bridge in Douglas, you can guess which was usually the victor (and if you happen to be visiting Douglas, try "The Don" pizza-- AMAZING!) </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">To make up for the pizza sins of the last few months, I am committed to walking, hiking, yogaing (is that a word? it is now) and biking my way back into good shape.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">But you still need fuel, right? And it's always better if the fuel is delicious, crunchy, sweet granola, don't you think? Yup, I thought so too!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6MzWkXMH9R34Ub6LhTFVTJV4jyE3St8yXtNdJzdqtPVgOTtcJf4Pe7tOPcP_LEOJDosTAq4c7vNUCpqBbuLNo9NR8DhNOL8oaB2Tripl5LZsUna6zMONV83HXZxqlnWRV9IImST3qpg0/s1600/IMG_5014.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6MzWkXMH9R34Ub6LhTFVTJV4jyE3St8yXtNdJzdqtPVgOTtcJf4Pe7tOPcP_LEOJDosTAq4c7vNUCpqBbuLNo9NR8DhNOL8oaB2Tripl5LZsUna6zMONV83HXZxqlnWRV9IImST3qpg0/s1600/IMG_5014.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6MzWkXMH9R34Ub6LhTFVTJV4jyE3St8yXtNdJzdqtPVgOTtcJf4Pe7tOPcP_LEOJDosTAq4c7vNUCpqBbuLNo9NR8DhNOL8oaB2Tripl5LZsUna6zMONV83HXZxqlnWRV9IImST3qpg0/s1600/IMG_5014.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">This recipe is another gem from my friend Shirley Jewett of Fairbanks. Momma Shirley has given me some of my most beloved <a href="http://chenagirlcooks.blogspot.com/2013/08/wild-alaska-salmon-quiche.html#.VWgNQ0I-C9Y" target="_blank">recipes</a>, and this one is no exception. I've tweaked it a bit over the years. Sometimes I add dried fruit, such as apricots, cherries, or cranberries. Or I substitute walnuts or pecans for the almonds. But every time I taste it, I think of spending time in the kitchen with Shirley and her daughter Stephanie, my dear friends for more than 25 years. So much laughter and good food has come out of that little kitchen on Farmers Loop Road! I call it Midnight Sun Granola because it reminds me of home in the Golden Heart of Alaska...Squarebanks. OOPS, I mean Fairbanks.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">(Oh, as if every Fairbanksan doesn't call it that?!)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Granola is my fuel of choice on hikes and bike rides (and boat rides, and trips to the grocery store, and while watching TV...it's really an all-purpose fuel). So here it is: hands down, the BEST granola I have ever tasted. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">And NOW I am ready to go hiking. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">But maybe I will start tomorrow.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGWtek_CVtHnF-8VkwqCjYfKMYpuwq3wVrfS5x9b5ZnuKJe_4xugrdCbxLcga0Znbhf_oHkOLjuzV6LqUcAIzXurmFzPiJj_4s1DelAo2FgY6VhiJ5DXWnjrWntLG3HM3EjzbGzuDoBgg/s1600/IMG_5012.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGWtek_CVtHnF-8VkwqCjYfKMYpuwq3wVrfS5x9b5ZnuKJe_4xugrdCbxLcga0Znbhf_oHkOLjuzV6LqUcAIzXurmFzPiJj_4s1DelAo2FgY6VhiJ5DXWnjrWntLG3HM3EjzbGzuDoBgg/s640/IMG_5012.JPG" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><u><b>Midnight Sun Granola</b></u></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">2 cups unsweetened shredded coconut</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup raw almonds</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">6 cups oats</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup wheat germ</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cups Fiber One cereal (or other fiber-y twiggy cereal)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3/4 cups vegetable oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup honey</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup brown sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 teaspoons vanilla extract</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Preheat the oven to 275 degrees. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Spread coconut on a large sheet pan and toast in the oven for 5 minutes (being very careful not to burn it). Place in a bowl and set aside.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Toast almonds on the same sheet pan for 7-8 minutes. Place in a bowl and set aside.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">In a large bowl, mix oats, wheat germ, and Fiber One cereal, and set aside. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">In a medium sauce pan, mix oil, honey, salt, and brown sugar and bring to a bubbly simmer. Remove from heat and stir in vanilla. Pour over oat mixture, and mix well. Spread the entire mixture on a large sheet pan coated with cooking spray. Bake for 25-30 minutes, stirring every 5 minutes. Remove from oven, and stir in coconut and almonds. Cool at room temperature, then break up and store in an air tight container.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Trust me, this granola is worth all the work!!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Enjoy!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">xo h</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>Heidihttp://www.blogger.com/profile/03604112079091088485noreply@blogger.com0tag:blogger.com,1999:blog-4763135158127441140.post-57665581062242996962015-04-13T05:00:00.000-08:002015-04-13T05:00:12.276-08:00dispatch from juneau: chocolatey no-bake cookies<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px;">
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<span style="font-family: Georgia, Times New Roman, serif;">Over the past few weeks, my days here in Juneau are spent in committee meetings, dealing with budget numbers, and figuring out just where to find the public lounge in the Capital Building (IT’S ON THE SECOND FLOOR, FOR THE LOVE OF ALL HOLY. Why is this so difficult to remember when I’m in the building?!) As a result, my appetite can be summed up in two words: comfort food.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Hellllooooo???? What happened to "New Year’s Resolution" Heidi???? The one that was going to try eating vegetarian most days of the week, cut back on cheese, and hold the dessert? The one that was going to try to fit back into her cute designer jeans that cost far more than they are actually worth?</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I can’t find her. She’s nowhere to be found (and frankly, neither are the jeans!) She’s been replaced by "If It Makes Me Feel Good I’m Going To Eat It" Heidi. I’ve met this Heidi before. She made an appearance while studying for the bar, and again when she was buying a house. I spotted her briefly the week leading up to an important oral argument in court. But she’s overstaying her welcome right now.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">In any event, the good news is that "Comfort Food" Heidi is cooking a lot these days. She’s too hungry to take photos and post them, but she’s an awful lot happier when she’s in the kitchen!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Ok, enough of the third person voice.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I’ve spent a lot of the time in my tiny little Juneau kitchen lately, and it feels glorious! Navy bean and ham soup, gnocchi with pesto, homemade ramen, and a delicious scratch bolognese recipe passed down to me from a friend whose family used to own an Italian restaurant in New York City frequented by Frank Sinatra. (That one I hope to make again and post soon!)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXFAYe2aKgX5aucAI0qThFRy_wBuVuuSXghqK0eLALEprVI7875_lCOQm6NUcWImo_XRN4IHMy5N4EP98GNg6a0-5Z1kapMc-ns4gyl2vheQq0ezLK8bI1Dneej1IijNwc6HqKmkDQRsY/s1600/IMG_4938.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/AVvXsEjXFAYe2aKgX5aucAI0qThFRy_wBuVuuSXghqK0eLALEprVI7875_lCOQm6NUcWImo_XRN4IHMy5N4EP98GNg6a0-5Z1kapMc-ns4gyl2vheQq0ezLK8bI1Dneej1IijNwc6HqKmkDQRsY/s1600/IMG_4938.JPG" height="492" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Along with savory comforts, I’ve also been craving these chocolatey no-bake cookies. My perfect little comfort food in dessert form. These treats are easily one of my favorite bites. I think I’ve made them 3 or 4 times since I’ve been down in Juneau, and I figured it was time I shared them with others. Many of you have certainly made these many times over the years, and they’re a classic for a reason. For starters, they don’t involve the oven. And for those of us who are slightly baking impaired (guilty), that’s a beautiful thing. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">My Dad was visiting in Juneau recently and, to my surprise, informed me that he’d never had a no-bake cookie. He was extremely skeptical about them! I could tell he figured this was simply one of Heidi’s goofy ideas. Cookies should be baked, he thought.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">After they had cooled sufficiently and were ready to eat, I handed him one to try. He took one bite and his eyes lit up! After he finished the cookie, Dad proclaimed, “For my very last meal, I want these cookies for dessert!”</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">In that spirit, I’ll likely make these cookies after the completion of the legislative budget process. :)</span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Classic Chocolatey No-Bake Cookies</u></span></div>
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<span style="font-family: Verdana, sans-serif;">(Adapted from <a href="http://addapinch.com/cooking/chocolate-no-bake-cookies-recipe/" target="_blank">Add A Pinch</a>)</span></div>
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<span style="font-family: Verdana, sans-serif;">1 3/4 cups sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 cup milk</span></div>
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<span style="font-family: Verdana, sans-serif;">3 tablespoons unsweetened cocoa powder</span><br />
<span style="font-family: Verdana, sans-serif;">8 tablespoons unsalted butter, cut into big pieces</span><br />
<span style="font-family: Verdana, sans-serif;">2 teaspoons vanilla extract</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup creamy peanut butter</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 teaspoon salt</span></div>
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<span style="font-family: Verdana, sans-serif;">3 cups quick cooking oats</span></div>
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<span style="font-family: Verdana, sans-serif;">In a medium sauce pan, heat sugar, milk, butter, and cocoa powder over medium-high heat. Bring to a boil and cook for 3 minutes. Remove from the heat and add vanilla, peanut butter and salt, and mix well. Add oats and mix until fully incorporated. Drop by rounded tablespoons onto a sheet pan covered in parchment or aluminum foil. Allow cookies to cool for 30 minutes. Makes 2-3 dozen delicious little chocolatey bites!</span></div>
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<span style="font-family: Verdana, sans-serif;">Enjoy!</span></div>
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<span style="font-family: Verdana, sans-serif;">xo H</span><br />
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Heidihttp://www.blogger.com/profile/03604112079091088485noreply@blogger.com0tag:blogger.com,1999:blog-4763135158127441140.post-961226395916882852015-02-19T05:00:00.000-09:002015-02-19T05:00:00.647-09:00dispatch from juneau: smoked alaska black cod dip<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">
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<span style="font-family: Georgia, Times New Roman, serif;">Ah, February. That time of year where Alaska starts gaining daylight, the days get warmer and brighter, love is in the air, and the house is full of the comforting smells wafting from my little, tiny kitchen. Simmering stews, roast chicken, corn casserole, homemade marinara…</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Memories…so tender and sweet. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Flash forward to present day reality check. Relocate from Anchorage to Juneau. Work looooong hours (holidays? weekends? what do these words mean?) Attend 5,932,487 receptions.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Dinner these days either consists of (1) reception food, (2) hosted dinner food, or (3) half of a Newman’s Own pepperoni pizza, salad from a bag, and my beloved Trader Joe’s cookie butter. Oh, the difference a year makes. A legislative session is not for the faint of heart, or the active cook. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Although twice I have managed to scramble eggs for myself!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I know, I know. Chena Girl FAIL.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Since there are only so many bacon-wrapped scallops and crudite a woman can consume, I’m endeavoring to “up my game” in the kitchen down here in Juneau (which happens to be yet another tiny little kitchen so I feel right at home!) Not only do I enjoy cooking, it’s cheaper than eating out, healthier, and a relaxing activity after a stressful day. Chopping vegetables and searing meat are zen experiences for me.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">One thing Juneau does well is seafood. In my opinion, Alaska’s ocean bounty is second to none. As I was browsing the offerings at a fantastic local shop, Jerry’s Meats and Seafoods, I came across a package of smoked Alaska black cod. While wild Alaska salmon hogs most of the spotlight (and justifiably so), black cod is the unsung hero of Alaskan seafood. Rich, meaty, and incredibly tasty, it might actually be my favorite Alaskan fish. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">One of my new pals here in Juneau made a delicious smoked black cod dip with cream cheese, chives, and brie. Crazy, right? Well, it was crazy delicious. Except when I was home this weekend, I didn’t have any brie and I was hell-bent on using my smoked cod. So I did what I do best: I improvised!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">There's nothing very fancy about this dip. It's tasty and a bit unexpected (given that smoked salmon dip is the appetizer of choice at most Alaska parties). The horseradish and hot sauce give it a little kick, while the lemon brightens the flavor of the fish. And I love using fresh herbs whenever I can, especially when they are so plentiful in the grocery store no matter the season. I happened to have all of these ingredients on hand, and you might as well. If you don't, be courageous and feel free to improvise! A tablespoon or two of grated onion would make a great addition if you don't have chives, and chopped fresh parsley would work well, too.</span><br />
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<u><span style="font-family: Trebuchet MS, sans-serif;"><b>Smoked Alaska Black Cod Dip</b></span></u></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">1 lb. smoked Alaska black cod (also known as sablefish), skin & pin bones removed, and flaked</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">1/2 cup whipped cream cheese</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup mayonnaise</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 t. creamy horseradish</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 T. lemon juice</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2-4 drops hot sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 T. chopped fresh chives</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">kosher salt and freshly ground black pepper, to taste</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Mix all ingredients except for the salt. Depending on the saltiness of your smoked cod, you may not need much additional salt. Chop extra chives to serve on top as a pretty garnish. How easy is that? While it's delicious served right away, it's even better to make it a day ahead of time to let the flavors meld together. Serve on any plain cracker or saltines. No fuss and delicious!</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Enjoy!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">xo h</span></div>
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Heidihttp://www.blogger.com/profile/03604112079091088485noreply@blogger.com0tag:blogger.com,1999:blog-4763135158127441140.post-85321757013130430522015-01-09T08:16:00.001-09:002016-11-17T20:33:33.178-09:00roasted cauliflower & broccoli with lemony parmesan breadcrumbs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmpU_OvGy4OphE2c5bQdBiSkJZ_ofAuZtfrW2MzzWAB6Ede9qEer9mWn3x29EoWKA_YhJsGgeG3cTBscxAXuRelsem0YLV67anPcfv8K3jfmExOs-MVZq_WOGgfu_fZngWEUa75XQI8bs/s1600/II.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmpU_OvGy4OphE2c5bQdBiSkJZ_ofAuZtfrW2MzzWAB6Ede9qEer9mWn3x29EoWKA_YhJsGgeG3cTBscxAXuRelsem0YLV67anPcfv8K3jfmExOs-MVZq_WOGgfu_fZngWEUa75XQI8bs/s1600/II.JPG" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Happy New Year! Well folks, big things happening in ol' Chena Girl's world. Surreal, life-altering, incredible things. Like, "pinch-me-did-that-just-happen?!" stuff. Still wrapping my head around it.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">I better just tell you. It's too exciting. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">I DANCED ON STAGE WITH WILSON PHILLIPS!!!!!!</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW2xvGDV13aDoWURz67zSi7pagXYJH3hXpdt7ndtSR4FFRcqR4DZ8nzHsykqxT6_7Y4Veuw-IH-YqnF5RQGeBUREFKa8WO1pJEvlcwiC_ymXyaeD8GfW1QrxS6BQNwhs7YWrTpUudRSC0/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW2xvGDV13aDoWURz67zSi7pagXYJH3hXpdt7ndtSR4FFRcqR4DZ8nzHsykqxT6_7Y4Veuw-IH-YqnF5RQGeBUREFKa8WO1pJEvlcwiC_ymXyaeD8GfW1QrxS6BQNwhs7YWrTpUudRSC0/s1600/FullSizeRender.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's like Where's Waldo. You have to find me in the picture.</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">I mean, seriously, right?! Sure, it was at a random casino in a forgettable town in Oregon (for reals, I could not tell you the name of the town). And yeah, perhaps their musical peak happened more than 30 years ago. Don't care. I love them. Wendy, Carnie, and Chynna still got it. Hold on for one more day? I sure will! And my sister Holly confirmed that it's the best birthday present she could have ever received.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">I feel like a new woman. Life couldn't get any better!</span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Except it did. I got a new job. A pretty cool </span><a href="http://labor.state.ak.us/commish/" target="_blank"><span style="font-family: "georgia" , "times new roman" , serif;">one</span></a><span style="font-family: "georgia" , "times new roman" , serif;">. :)</span></span><br />
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<span style="font-family: "georgia"; font-size: large;">You see, I loved my old job. Adored it. I had no intention of ever leaving. But I'm learning that life just sort of has a way of charting it's own course while you're busy making other plans.</span><br />
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">It was a big month, indeed. So big, in fact, that I needed the entire month of December just to take a collective breath! Thanks for your patience as I waited for my head to stop spinning.</span> </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Based on all of the questions and comments I've received about my new gig, two concerns have clearly emerged as the most pressing.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><strong>First</strong>: what are you going to do with <a href="http://chenagirlcooks.blogspot.com/2012/01/milos-birthday-treats.html#.VK-ZQZBvxLM" target="_blank">Milo</a>?</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><strong>Answer</strong>: I needed a housesitter when I'm in Juneau. Problem solved!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><strong>Second</strong>: WHAT'S GOING TO HAPPEN TO YOUR FOOD BLOG?!</span><br />
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><strong>Answer</strong>: Well, this question kind of touched me. You see, when I set out to start this blog nearly four years ago, I didn't really have any idea what kind of reception it would get. I mean, I knew I was guaranteed four fans (mom, dad, sister, and brother, but he's sort of half-hearted about it if you ask me). Beyond that, I didn't even know if anyone would read it, much less make any of the recipes I shared. But you do, and the feedback I get from my readers and friends fills my heart.</span> </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">So Chena Girl ain't going anywhere!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">At this point, many of you are thinking to yourselves...dude, lady, is this a food blog or a "wax poetic" blog?</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Hey, man! It's my blog! Go get your own. </span><br />
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Ok, ok. Back to the food. I've lost track of how many friends are resolving to drop a few pounds this year. A little less candy, a few more carrots. In that spirit, this dish of roasted cauliflower and broccoli, topped with crunchy, lemony, cheesy panko breadcrumbs is about as close as you get to wanting seconds when it comes to veggies. I actually tested this theory when I brought the dish over to my friends Bill and Becky's house for dinner last Sunday. We all agreed that next time, I should double the recipe. The real prize is the crispy, golden panko crumbs. I add a little lemon zest to the crumbs because I love the bright citrus note, but you could totally leave that out if you don't have a lemon on hand. But the Parmesan cheese is essential.</span> </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">The only thing I will do differently next time is make more.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Serve this alongside grilled salmon, like we did, or a seared sirloin steak or roasted chicken. Because healthy food shouldn't be boring. It should be delicious! </span><br />
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<strong><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">#cookingcommish</span></strong><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><strong><u>Roasted Cauliflower & Broccoli with Lemony Parmesan Breadcrumbs</u></strong></span><br />
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<span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;">(Adapted from </span><a href="http://www.barefootcontessa.com/cookbooks_details.aspx?CookbookID=34" target="_blank"><span style="font-family: "trebuchet ms" , sans-serif;">Barefoot Contessa</span></a><span style="font-family: "trebuchet ms" , sans-serif;">)</span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">1/2 head of cauliflower and 1/2 head of broccoli, cored and cut into small florets (big florets should be sliced in half; as an alternative, use one full head of either cauliflower or broccoli, but I used what I had on hand)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">1/2 cup panko (Japaneese bread crumbs)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">1/2 cup freshly grated Parmesan cheese</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">kosher salt and freshly ground black pepper</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Preheat the oven to 425 degrees.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Place the cauliflower and broccoli on a large shallow baking sheet. Toss with 3 tablespoons of olive oil, 3/4 teaspoon kosher salt, and several grinds of black pepper. Roast for 15 minutes. Remove and toss with a spatula.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Toss the panko with the lemon zest and one tablespoon of olive oil. Sprinkle on the cauliflower and broccoli and roast for another 10-12 minutes, until golden brown. Remove from the oven, sprinkle with Parmesan cheese, and roast for another 1-2 minutes. Toss and serve. It's sooooo good!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Enjoy!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">xo h</span><br />
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Heidihttp://www.blogger.com/profile/03604112079091088485noreply@blogger.com2tag:blogger.com,1999:blog-4763135158127441140.post-50519031490779355522014-11-24T10:29:00.000-09:002014-11-24T10:29:08.447-09:00roasted brussels sprouts with capers, walnuts, and anchovies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV7iQkFBYyAgMFQQiYAUglgr2uW9aHV5irnV6Cn05PN4Tf4wUhvDc2XHBzb_rMEomUZP_O-2miBtviKNwK1LWwmUwng0oTegwYXDoTRwOLZ271I0cN4bfFp0lY9r0lrAd-KeGfZSMWd0c/s1600/A9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV7iQkFBYyAgMFQQiYAUglgr2uW9aHV5irnV6Cn05PN4Tf4wUhvDc2XHBzb_rMEomUZP_O-2miBtviKNwK1LWwmUwng0oTegwYXDoTRwOLZ271I0cN4bfFp0lY9r0lrAd-KeGfZSMWd0c/s1600/A9.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">The Best. It's a bold statement, right? To say something is the BEST you've ever tasted. People throw the phrase around too loosely and apply it to things that simply don't deserve such high praise. "This is the best corn dog I have EVER tasted!" "Have you tried this burger! Best burger ever!" "OMG, this cheese may be the BEST CHEESE EVER." And we all know that the chances of that corn dog, burger, or piece of cheese being the BEST EVER are pretty slim.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZRqQRpxCFdmwgupdDRSOTGCH2xX056clIuzA6tcIvEZkLjEffyZ0XyF2u4H4hTJRjKJ8loxVC1e1CS3jzqELt_OhXSv-H-gP6BQOZ1VsM7hMdkN96qs1yToXB0PRSPUCEI9FEXIit8PU/s1600/A4.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/AVvXsEjZRqQRpxCFdmwgupdDRSOTGCH2xX056clIuzA6tcIvEZkLjEffyZ0XyF2u4H4hTJRjKJ8loxVC1e1CS3jzqELt_OhXSv-H-gP6BQOZ1VsM7hMdkN96qs1yToXB0PRSPUCEI9FEXIit8PU/s1600/A4.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I feel like the word "best" is losing the grip on it's definition. So when I say something is the best I've ever tasted, I really want to mean it. So, here goes:</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I'm pretty sure these are the best Brussels sprouts I've ever tasted.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4G5BEGz7KyVIcM3U3PrENLf6kWpNBTCFttT6skvYsSp5lZEblgbIOMZ4B7pISLOCIfskzjqQ2N-4dXtwybMLAzIrgD7YTDSR4akb0vjMf-EAiNdH77XqCJblzZ3tWRJkrNMVLSJEpV24/s1600/A6.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/AVvXsEi4G5BEGz7KyVIcM3U3PrENLf6kWpNBTCFttT6skvYsSp5lZEblgbIOMZ4B7pISLOCIfskzjqQ2N-4dXtwybMLAzIrgD7YTDSR4akb0vjMf-EAiNdH77XqCJblzZ3tWRJkrNMVLSJEpV24/s1600/A6.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">My friend Karen introduced me to this recipe last year and it's the only way I ever want to eat Brussels sprouts anymore. When I serve these to friends, they often approach the dish with reservation. Brussels sprouts? Anchovies? Honey? Say wha?! But my FAVORITE part is watching them taste their first bite. That's all it takes. The flavor of the golden roasted Brussels sprouts paired with the salty, briny, slightly sweet vinaigrette and crunchy walnuts is genius. It just...works.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTJC5Be_wxA9USFuV-np-lASZ8FjxFkDtM7IzoqTfuxIM4BMIxmjXHc3idUy1l_HNLEFQ-ESWFXe19FK8D6LdSkfkRehFD3gcw_mbmogwfPEeZq7kooLeEgwC9MgbzN4lytRcBpK1IhX4/s1600/A7.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/AVvXsEgTJC5Be_wxA9USFuV-np-lASZ8FjxFkDtM7IzoqTfuxIM4BMIxmjXHc3idUy1l_HNLEFQ-ESWFXe19FK8D6LdSkfkRehFD3gcw_mbmogwfPEeZq7kooLeEgwC9MgbzN4lytRcBpK1IhX4/s1600/A7.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Roasted Brussels sprouts has been at our family's holiday table for many years. But this year, I'm going to introduce this new twist on the old family favorite. And I can't wait to watch them take their first bite!</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Happy Holidays everyone!</span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxTc54Hvsh59zHEpwTgp1wHySd5hdaOWLlOQ4yCK2sJcY9Qr4cx7rHHb7zv9h_Z9550_nWSij9N_uoBWJhfkDVXTM3SQo0oYVtc-1FNt0b1Uk9BuaN_mlwTL67rhmTic-zD8mTaL4hAyg/s1600/A92.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/AVvXsEjxTc54Hvsh59zHEpwTgp1wHySd5hdaOWLlOQ4yCK2sJcY9Qr4cx7rHHb7zv9h_Z9550_nWSij9N_uoBWJhfkDVXTM3SQo0oYVtc-1FNt0b1Uk9BuaN_mlwTL67rhmTic-zD8mTaL4hAyg/s1600/A92.JPG" height="480" width="640" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong><u>Roasted Brussels Sprouts with Capers, Anchovies, and Walnuts</u></strong></span></div>
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<span style="font-family: Trebuchet MS;">(Recipe courtesy of Karen Wilken)</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">3 pounds Brussels sprouts, halved</span></div>
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<span style="font-family: Trebuchet MS;">3/4 cup extra-virgin olive oil</span></div>
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<span style="font-family: Trebuchet MS;">salt and freshly ground pepper</span></div>
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<span style="font-family: Trebuchet MS;">1 cup walnuts</span></div>
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<span style="font-family: Trebuchet MS;">1/4 cup red wine vinegar</span></div>
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<span style="font-family: Trebuchet MS;">1 tablespoon Dijon mustard (or a grainy mustard)</span></div>
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<span style="font-family: Trebuchet MS;">2 tablespoons honey</span></div>
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<span style="font-family: Trebuchet MS;">3 tablespoons capers, rinsed and chopped</span></div>
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<span style="font-family: Trebuchet MS;">2 garlic cloves, minced</span></div>
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<span style="font-family: Trebuchet MS;">2 shallots, mined</span></div>
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<span style="font-family: Trebuchet MS;">2 tablespoons anchovy paste (or one 2-ounce tin of anchovies, drained and minced)</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">(1) Preheat the oven to 425 degrees. Spread the walnuts on a shallow baking sheet or pie plate and toast in the oven for about 8 minutes, until golden and fragrant. Once cool, coarsely chop and set aside.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">(2) In a large bowl, toss the Brussels sprouts with 1/4 cup of the olive oil and season with salt and pepper. Spread the Brussels sprouts on to large, shallow rimmed baking sheets and roast for 35-40 minutes, tossing with a spatula halfway through cooking. They should be golden and charred in some spots. </span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">(3) In the same large bowl, whisk the vinegar, mustard, and honey. Slowly whisk in the remaining 1/2 cup of olive oil until the mixture is emulsified. Add the capers, garlic, shallots, and anchovy paste. Taste, then season with salt and pepper as necessary. Add the sprouts and the walnuts, toss well and serve.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Enjoy!</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">xo h</span><br />
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Heidihttp://www.blogger.com/profile/03604112079091088485noreply@blogger.com0tag:blogger.com,1999:blog-4763135158127441140.post-69068902762876430942014-10-29T07:00:00.000-08:002014-10-29T07:00:03.358-08:00chocolate-dipped orangettes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEZnmuBSi02z6qgYji2GRIyfZ1zdxirCrbnlgvZjvEY0MxfwuoF6e5HygJzfXl5Eub7kJKNhdb_TicC1MdvIO1TwonU2Ar1cSFFPV5k1uuL8eCyNARGX1oh8jDyOoDhyatHcx1GW36C0Q/s1600/AA.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEZnmuBSi02z6qgYji2GRIyfZ1zdxirCrbnlgvZjvEY0MxfwuoF6e5HygJzfXl5Eub7kJKNhdb_TicC1MdvIO1TwonU2Ar1cSFFPV5k1uuL8eCyNARGX1oh8jDyOoDhyatHcx1GW36C0Q/s1600/AA.JPG" height="480" width="640" /><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Happy Halloween, little goblins! This post represents a departure for Chena Girl. I've been called many things over the course of my life. Heidi, for starters. But also...lawyer, cook, forager, social butterfly, Suzy Homemaker (by my sister Holly), loud (by my brother Erik), fisherwoman, hostess, but...candymaker? Nuh-uh. Never. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Hey! This post is making history!</span></div>
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<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqWRwF6o-xo-om8Su64f8ChxT5k0x9_kNA7XsI52bK3WL-tSs35Oa1GRfSk_Z_BP1qkSaxyr0fMPfbaRD7oFpYm-0mrWjCBEJyOoHpqS6Q3XOBkBtWp-U2gZeQztaVGiDf8xem3YtbrQI/s1600/CC.JPG" height="480" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">May I present to you...the world's ugliest kitchen counter! I'm thinking of creating a Kickstarter campaign for a new kitchen. Thoughts?</td></tr>
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<span style="font-family: Georgia, "Times New Roman", serif;">I think it's healthy to push your personal boundaries in the kitchen. In fact, I think pushing your boundaries is healthy in most aspects of life. Even if you end up pushing it just a LITTLE too far. Like the time I was trying hard not to dress too "matchy matchy" last year and showed up to work wearing nearly every color of the rainbow. Blue tights, a red printed dress, and a bright yellow scarf. I was a walking fashion catastrophe/perfectly dressed for directing construction traffic. I looked so ridiculous that my secretary called me "the elf" the rest of the day. True story. </span></div>
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<span style="font-family: Georgia;">[In fact, I used to have the photographic evidence to prove it. But as I flipped back through the pictures on my phone, I realize that my Back to the Future Self must have deleted it in a clear attempt to save Future Self from the public shaming that she surely would have submitted herself to.]</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">But I digress.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I was home one Saturday folding laundry while watching TV when I noticed a woman making these seemingly easy candied orange peels dipped in chocolate. I had 3 naval oranges on my counter, and all of the ingredients in my pantry. So I finished the laundry, and then got to work adding a new title to my resume: Candymaker.</span></div>
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<span style="font-family: Georgia;">And they turned out GREAT!</span></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiowBn0Luvaz1bpReklVKi0a7cjf4TgT_mjS5Us0SSaB3YLB-r1IsAQVT9_VJM0rsgPPJE42FFbHCRhZhjFMbvuB2xVo0vWFkGyjtVf7M8Gy-lb4Sd4brRiG4bH3fwTypwaO2jYRgov7fs/s1600/BB.JPG" height="472" width="640" /></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">In fact, they turned out a little <em><strong>too</strong></em> good. My plan was to make a huge batch of them, save a handful (5-10 tops) for myself, and give the rest away as gifts to family and friends.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">HAHAHAHAHAHA!!!</span></div>
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<span style="font-family: Georgia;">I'm sure my friends and family would have loved them. Maybe next time.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7U0FRi_iGB7hRF2EEiId-dXQe9GDao5EelCqPL5BAwBxjuH9Imei3EXwUn2LYI2LExXolmREPjdMovmDFG84oqV6cETxcU1OmcKGoCqHZ1kOyJMdM1l_XHIDJcjPc-RoUXqVx6PBuy58/s1600/EE.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/AVvXsEg7U0FRi_iGB7hRF2EEiId-dXQe9GDao5EelCqPL5BAwBxjuH9Imei3EXwUn2LYI2LExXolmREPjdMovmDFG84oqV6cETxcU1OmcKGoCqHZ1kOyJMdM1l_XHIDJcjPc-RoUXqVx6PBuy58/s1600/EE.JPG" height="480" width="640" /></a></div>
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<strong><span style="font-family: "Trebuchet MS", sans-serif;"><u>Chocolate-Dipped Orangettes</u></span></strong></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">(Adapted from </span><a href="http://juliabaker.com/recipes/chocolate-dipped-orangettes/" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">Julia Baker</span></a><span style="font-family: "Trebuchet MS", sans-serif;">)</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">4 oranges</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">2 1/2 cups sugar</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1 cup corn syrup</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">3 cups water</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1/2 pound semi-sweet chocolate</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">granulated sugar, for sprinkling</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">(1) Slice the rind off the oranges and slice into desired thickness. Place orange slices in a wide skillet or pan and cover with cold water. Bring to a boil, then drain. Repeat this process a total of three times. </span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">(2) Heat the sugar, syrup, and water in a medium-sized pot. Once the sugar is dissolved and the syrup is warm, submerge the blanched orange peel in the syrup and cover with a lid that is one size smaller than the pot (this way, every peel is completely submerged). Simmer for 60-90 minutes. Place a wire cooling rack over a piece of parchment paper or aluminum foil. Remove the peels from the syrup (which you can save for Italian sodas!) and place them on the wire rack- the parchment/foil will catch drips and make for easy cleanup.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">(3) Melt 2/3 of the chocolate chips in the microwave, stopping to stir the chips every 30 seconds. (Be careful NOT to microwave them too long!) Once the chocolate chips are melted, stir in the remaining 1/3 of the chips (called "seeding" the chocolate, which results in a smoother melted chocolate), and stir until melted and smooth.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">(4) Dip orange peel into chocolate and cool on parchment paper. Sprinkle orange peel "tails" with granulated sugar, if desired.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Enjoy!</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">xo h</span></div>
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Heidihttp://www.blogger.com/profile/03604112079091088485noreply@blogger.com0tag:blogger.com,1999:blog-4763135158127441140.post-73385317679986029012014-10-18T13:04:00.000-08:002014-10-19T10:25:50.809-08:00old-fashioned navy bean & ham soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvtRFsU1coxFNBulNXFrkgWiHuvsJCKK7rPoBMpmI10Nre55oPL3AOGgZuQKGPNJvU9rTZtoseh5SnERxuuNcrdXm93XQO5oPyAPwrD9N7mM03-frtSS7VpxlnpCx6U5bEkJn3QiaCs-k/s1600/aa8.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/AVvXsEhvtRFsU1coxFNBulNXFrkgWiHuvsJCKK7rPoBMpmI10Nre55oPL3AOGgZuQKGPNJvU9rTZtoseh5SnERxuuNcrdXm93XQO5oPyAPwrD9N7mM03-frtSS7VpxlnpCx6U5bEkJn3QiaCs-k/s1600/aa8.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Fall in Alaska is that glorious 3 days of the year where the leaves turn beautiful shades of yellow and orange, there's a distinct smell of sour cranberries and wood smoke lingering in the air, and the Chugach mountains look like they're on fire with all the brilliant red of the dwarf birch and blueberry bushes.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Well, those days are long gone. What we are left with are bare branches, a chill in the air that feels more like a "freeze" than a gentle "nip", and 1,386,798 political mailers, radio ads, and commercials. Every. Single. Day.</span> </div>
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<span style="font-family: Georgia;">My pesky "day job" has been hogging so much of my evenings and weekends of late as the election nears that I've barely had time to throw a piece of toast in the toaster. But last weekend, to thank some of my comrades at the office who have been working their little tails off with me, I made a huge pot of warm, comforting old-fashioned navy bean & ham soup. They devoured it, bless them.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYnD_SBD9Y67Czx90NzTt0-XZy-zYK3FgKtqXXDxFWM0KpafXPwczSD0UXwvV570O9Hx1zRZOZoEulUpnYK0qNDI9w3vD5rMElveP8z1R3LJ7oColfGjqeBi9TNZCL49zCsxhFhn_1SzU/s1600/aa5.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/AVvXsEgYnD_SBD9Y67Czx90NzTt0-XZy-zYK3FgKtqXXDxFWM0KpafXPwczSD0UXwvV570O9Hx1zRZOZoEulUpnYK0qNDI9w3vD5rMElveP8z1R3LJ7oColfGjqeBi9TNZCL49zCsxhFhn_1SzU/s1600/aa5.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">That's the beauty of good food. It is completely, totally, 100% bipartisan. No, it's even better than that. It is non-partisan, a-political, and it's the kind of leadership we need in Washington, D.C.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Crap. Sorry. Old habits die hard!</span> </div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I love how easy this soup is to make. Soak the beans and chop up all the ingredients the night before, then throw everything in the crockpot in the morning and walk away for 10-12 hours. Magic.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Also, your house will smell FANTASTIC. Best air-freshener ever.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">So, turn off your TV and radio, leave your mail in the mailbox, and make this soup to brighten up a chilly fall day. </span><span style="font-family: Georgia, "Times New Roman", serif;">And then remember to VOTE on November 4th!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7vp4LUZrDwr89HX1f3rw27Xj7cKW8XoN1crAkn_NifBLGmwb1Ofva3scRx1Ake2bzKHfM9dPzZkvnOP-hrrCw-cNwS3gm2rcTsd5gpmql_hHb5wnyJmGLSgwYIUIDXi-uVMQW_vNkJhc/s1600/aa1.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/AVvXsEi7vp4LUZrDwr89HX1f3rw27Xj7cKW8XoN1crAkn_NifBLGmwb1Ofva3scRx1Ake2bzKHfM9dPzZkvnOP-hrrCw-cNwS3gm2rcTsd5gpmql_hHb5wnyJmGLSgwYIUIDXi-uVMQW_vNkJhc/s1600/aa1.JPG" height="480" width="640" /></a></div>
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<strong><u><span style="font-family: "Trebuchet MS", sans-serif;">Navy Bean & Ham Soup</span></u></strong><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">1 lb. dried beans, sorted and rinsed (navy, great northern, or cannellini beans are great, but whatever dried bean you have on hand should work)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">9 c. water</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3 medium carrots, peeled or scrubbed well and diced</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3 celery stalks, chopped</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 medium onion, diced</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 cups ham, chopped, or one ham shank</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 bay leaf</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 fresh thyme sprigs, or 1 teaspoon dried thyme</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3 cloves of garlic, minced</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 teaspoon kosher salt</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">several grinds of fresh black pepper</span><br />
<span style="font-family: Trebuchet MS;">a few dashes of hot sauce, such as Tobasco (optional)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 teaspoon granulated toasted onion (optional)</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">drizzle of extra-virgin olive oil, for serving</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">(1) In a large crock pot, soak beans in 9 cups of cold water overnight.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">(2) In the morning, turn the crockpot on low. Add all other ingredients except the olive oil. Cook on low setting for about 8-10 hours.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">(3) Remove bay leaf and thyme sprigs. If using a ham shank, remove shank from pot and chop/shred all ham off the shank and place back in the soup pot. May sure to "fish" around the soup for any other bones. Taste soup and re-season with salt and pepper as needed. Serve with a drizzle of olive oil. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Enjoy! </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">xo h</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />Heidihttp://www.blogger.com/profile/03604112079091088485noreply@blogger.com1tag:blogger.com,1999:blog-4763135158127441140.post-19663331396028013742014-09-15T13:52:00.000-08:002014-09-16T11:02:01.420-08:00wild alaska! hunting for edible mushrooms <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKzs8823FMjZ9iWwK-dt5v-Di8xWF3HQZwRcK6lQPSem4Q4F3nt8q2Nsvh5lekz7_JUjm07EjGBK36b8dnEsrZV5losPqRfqJh20Cll1v1l2UCX3opFYdeCIIqXirDqj4vNzrvCUfFyjM/s1600/hunting.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKzs8823FMjZ9iWwK-dt5v-Di8xWF3HQZwRcK6lQPSem4Q4F3nt8q2Nsvh5lekz7_JUjm07EjGBK36b8dnEsrZV5losPqRfqJh20Cll1v1l2UCX3opFYdeCIIqXirDqj4vNzrvCUfFyjM/s1600/hunting.JPG" height="640" width="480" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">My enthusiasm (read: obsession) with foraging has not abated, despite the falling leaves and crisp autumn temperatures here in Southcentral Alaska. Despite many years of fishing, clamming, picking berries and other wild Alaska edibles, one edible in particular has eluded my harvest: mushrooms. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I've been intrigued with the idea of hunting for wild mushrooms for years, but I thought I would need to hunt alongside an expert so that I didn't, well, DIE from ingesting a poisonous mushroom. As my Dad is fond to say, "Have you read the book 'How to Tell Mushrooms from Toadstools' by the late Dr. Johnson?" Sigh.</span></div>
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<span style="font-family: Georgia;">Still, I wasn't entirely deterred. I read books, pamphlets, and numerous articles on the internet. I kept thinking, "I can do this on my own, right?" And then THIS happened:</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Yfq4h-Fv2oVxL1KCUOeApe7-uEHrxUiJGijpxn0yymOrV2uP-34zFxss1RQk_H6G2mbYsYxtipCHwRCGcW7ZrlWoJDHBln-PMoR3pAA86t3xEHuve0UabG4LwfaubZxn2kbpDSPCDzE/s1600/picstitch2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Yfq4h-Fv2oVxL1KCUOeApe7-uEHrxUiJGijpxn0yymOrV2uP-34zFxss1RQk_H6G2mbYsYxtipCHwRCGcW7ZrlWoJDHBln-PMoR3pAA86t3xEHuve0UabG4LwfaubZxn2kbpDSPCDzE/s1600/picstitch2.jpg" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">King Bolete/boletus edulis/wild porcini = delicious!!!</td></tr>
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<span style="font-family: Georgia, "Times New Roman", serif;">I picked the most perfect, beautiful King Bolete you ever saw a few weeks ago in the Alaska wilderness. A <em><a href="http://en.wikipedia.org/wiki/Boletus_edulis" target="_blank">boletus edulis</a></em> according to my mushrooming friend Laurie Constantino. The problem was, I didn't know it at the time. I had a hunch, but didn't feel confident enough just then. I took some pictures, admired the pretty mushroom, vowed to check with friends when I returned to an area with cell service, and chucked it in the woods. CHUCKED IT IN THE WOODS. Like a piece of (completely compostable and Earth-friendly) trash. It was only later that I discovered what I had found. And I was crushed. Devastated. Sickened by what I had innocently done.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">And so, I vowed to make up for my rookie foraging mistake ever since.</span></div>
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<span style="font-family: Georgia;">Since then, I've scoured my books and the internet for articles about mushrooms. Online articles by local foragers <a href="http://www.laurieconstantino.com/gathering-wild-mushrooms-in-alaska-drying-wild-mushrooms-and-5-recipes-for-wild-mushrooms/" target="_blank">Laurie Constantino</a> and <a href="http://www.alaskapublic.org/2014/06/27/alaska-guide-to-boletus-mushrooms/" target="_blank">Natasha Price</a> have been immensely helpful, and I've relied on them heavily. I've also used this booklet on <a href="http://www.amazon.com/Alaskas-Mushrooms-Practical-Alaska-Pocket/dp/0882404539" target="_blank">Alaska Mushrooms by Harriette Parker</a>, as well as this online pamphlet from the <a href="http://www.fs.usda.gov/Internet/FSE_DOCUMENTS/stelprdb5414170.pdf" target="_blank">USDA</a>. </span></div>
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<span style="font-family: Georgia;">I've decided to heed the advice of my friend Laurie and avoid any mushrooms with "gills." Edible gilled mushrooms, where the underside of the cap looks similar to fish gills (just like your typical button mushroom or Portobello mushroom from the grocery store), are tricky to spot in the wild. Instead, I've focused on two edible varieties that are the easiest to identify and the most delicious: king boletes (which have a sponge-like texture under the cap and a smooth stalk, as pictured above) and <a href="http://daisynicolas.hubpages.com/hub/Puff-Ball-Mushrooms" target="_blank">puffballs</a> (which must be creamy white all the way through in order to be edible- no spores!) </span></div>
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<span style="font-family: Georgia;">I've been out and about in the forests near Anchorage, Fairbanks, and Denali hunting for these tasty edibles and </span><span style="font-family: Georgia;">found dozens of beautiful mushrooms along the way. I even discovered a few edible Alaskan scaber-stalk boletes in the woods behind my old elementary school, which I cleaned up and sautéed with butter, garlic, salt, pepper, and fresh thyme from my garden.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQBex250eguDnnPQT7sG4zNdZu0OOdHxQlBwXcZz8H8akyN4YvHblCh8eIsT3pCjY3zoxX80teGvakXMxhLq2OUNy3VW1XabwrPGMBTVgqcS_CNmUQpTTXt6XLiCp4gN_Tl4287V4NQ3c/s1600/picstitch3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQBex250eguDnnPQT7sG4zNdZu0OOdHxQlBwXcZz8H8akyN4YvHblCh8eIsT3pCjY3zoxX80teGvakXMxhLq2OUNy3VW1XabwrPGMBTVgqcS_CNmUQpTTXt6XLiCp4gN_Tl4287V4NQ3c/s1600/picstitch3.jpg" height="640" width="640" /></a></div>
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<span style="font-family: Georgia;">I ventured out last week in Anchorage in the rain with my friend Dave Waldron from Alaska Public Media. (Check out the article and the radio segment <a href="http://www.alaskapublic.org/2014/09/15/first-time-foragers-hunt-for-mushrooms-in-alaskas-urban-wilderness/" target="_blank">here</a>!) We had a great time tromping along the soft, mossy forest floor looking for edible mushrooms. Pickings were slim, but we spotted these puffballs and a soggy lil' bolete.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhStVu7DPknOhknVBtSJfX6vn-Sfs4jsfkhU6pF0UfUkHisN_Zi1HAg76AS4scsmQsRpz02sLMJxj7WmJL5rvxZVE8xXcG9dfKa9_4B2QztW_s5H2w1ugTSgErcAd3e74r_YKWitr_Xlfs/s1600/basket.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhStVu7DPknOhknVBtSJfX6vn-Sfs4jsfkhU6pF0UfUkHisN_Zi1HAg76AS4scsmQsRpz02sLMJxj7WmJL5rvxZVE8xXcG9dfKa9_4B2QztW_s5H2w1ugTSgErcAd3e74r_YKWitr_Xlfs/s1600/basket.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Georgia;">There are seemingly endless varieties of mushrooms in Alaska, and even if I can't eat them I can't help but admire their beauty and individuality.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfNWMQkRe8QSu1yCVnl3zq2Go5-3Voak9-aeQ-qPcMVGHjmIt0S8WO2hGWu8Sad_1I8m2AV6XS9e2eoYdxB8eZw5JkhBQW5miAX6tAad3RZXThgeJIdu2DdA2U7hU1uDC0vJjOEq7UPq8/s1600/picstitch.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfNWMQkRe8QSu1yCVnl3zq2Go5-3Voak9-aeQ-qPcMVGHjmIt0S8WO2hGWu8Sad_1I8m2AV6XS9e2eoYdxB8eZw5JkhBQW5miAX6tAad3RZXThgeJIdu2DdA2U7hU1uDC0vJjOEq7UPq8/s1600/picstitch.jpg" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">DON'T EAT THESE! Just admire the bounty. :)</td></tr>
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<span style="font-family: Georgia, "Times New Roman", serif;">If you are brave enough to venture out on your own, I URGE you to exercise caution and check out the links I've included in this post, as well as doing your own research. I do not claim to be an expert- far from it. I'm an amateur forager eager to share my experience with others! Foraging for mushrooms on your own is doable, as long as you arm yourself with as much knowledge as possible. The window for mushrooms is coming to a close, but I plan on venturing out this week to see if I can spot any gems. In the meantime, I've searched the internet and found some delicious recipes that I hope to try with my bounty. Fingers crossed!</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><a href="http://www.laurieconstantino.com/recipe-index/wild-mushroom-pasta-sauce/" target="_blank">Wild Mushroom Pasta Sauce, Laurie Constantino</a></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"></span><a href="http://cooking.nytimes.com/recipes/1015198-fresh-and-wild-mushroom-stew" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Fresh and Wild Mushroom Stew, New York Times</span></a></div>
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<a href="http://www.foodandwine.com/recipes/gnocchi-with-wild-mushrooms" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Gnocchi with Wild Mushrooms, Food & Wine</span></a></div>
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<a href="http://simpleprovisions.com.au/2012/08/21/baked-lemon-and-thyme-mushrooms/#more-388" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Baked Lemon and Thyme Mushrooms, Simple Provisions</span></a></div>
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<a href="http://smittenkitchen.com/blog/2014/04/baked-eggs-with-spinach-and-mushrooms/" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Baked Eggs with Spinach and Mushrooms, Smitten Kitchen</span></a></div>
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<a href="http://www.foodnetwork.com/recipes/ina-garten/portobello-mushroom-lasagna-recipe.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Mushroom Lasagna, Ina Garten</span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Happy foraging!</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">xo H</span></div>
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Heidihttp://www.blogger.com/profile/03604112079091088485noreply@blogger.com1tag:blogger.com,1999:blog-4763135158127441140.post-2940104889770492052014-08-28T07:00:00.000-08:002014-09-16T11:02:18.772-08:00wild alaska! blueberry cornmeal skillet cake<div align="justify" class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEqcoKA44LsBpFtC7HJogGfW2NSs8npTKJK1iTqHN9_Gh3Ko8HpXeDhpRujhe-YpWRe4MmQUoYtLTAlOk2NVASalASTtb3-YjtV5r26uGd5PE1YFuQLs0A3UmHqWM4wQYLS6R-3qRLbB0/s1600/ff.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/AVvXsEhEqcoKA44LsBpFtC7HJogGfW2NSs8npTKJK1iTqHN9_Gh3Ko8HpXeDhpRujhe-YpWRe4MmQUoYtLTAlOk2NVASalASTtb3-YjtV5r26uGd5PE1YFuQLs0A3UmHqWM4wQYLS6R-3qRLbB0/s1600/ff.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I</span><span style="font-family: Georgia, "Times New Roman", serif;"> have a massive issue when it comes to foraging. Some would call it my gift. Others (like my berry-picking friends) would call it my curse. You see, deep in the incomprehensible double-helix thingy of my DNA structure, I have an unmistakable gene for hunting and gathering. I LOVE it. But not in the way you love your favorite sweater or lasagna on Fridays. I mean, <em><strong>I love foraging</strong></em> in a way that were I left to my own devices I would gather to my heart's content and never come home. You would find me 4 days later up on a mountain picking berries happy as a clam but desperately needing a shower.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">As I've said before, I don't have an "off" switch when it comes to </span><a href="http://chenagirlcooks.blogspot.com/2014/05/wild-alaska-devils-club-buds.html#.U_5XaZDTn3g" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">foraging</span></a><span style="font-family: Georgia, "Times New Roman", serif;">. Which is one of the main reasons I always bring a friend with me whenever I embark on my little gathering excursions. Because someone has to be there to make me stop.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5-NgBamJ2nkjpH6ydvQ_EavPa77_V5dSFbLA8uhMqqH0ggeX1R3jHvvl7icTOWs6_X0prd7WuwS7nJK2Cv_B7htwVvM6UGXDbvC5qCDVR4fPd8Y9FD5qbGXOr2R2aDD2bDyVWlHEpu5c/s1600/bb.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/AVvXsEg5-NgBamJ2nkjpH6ydvQ_EavPa77_V5dSFbLA8uhMqqH0ggeX1R3jHvvl7icTOWs6_X0prd7WuwS7nJK2Cv_B7htwVvM6UGXDbvC5qCDVR4fPd8Y9FD5qbGXOr2R2aDD2bDyVWlHEpu5c/s1600/bb.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I'm not sure exactly what it is that drives me to harvest Alaska's wild bounty. I suspect it's a mixed bag of reasons, one being simply: FREE FOOD. But it's roots are much deeper than that. There is something so satisfying about hitting the jackpot and discovering a trove of currants, or that Devil's Club buds are at the perfect time for harvesting. And I wouldn't engage in a single foraging expedition if the results weren't also delicious. I am continually amazed at the plentiful variety of edible plants growing in our own (enormous, massive, breathtaking) Alaskan backyard. </span></div>
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I<span style="font-family: Georgia, "Times New Roman", serif;"> also believe that I'm most at peace in nature. And we have a lot of that in Alaska. I mean, just look at the scenery from the berry-picking expedition with my friend Erica from last week!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwMLJHxHFDONlnpBfyXf_L8HGaBYwy7mey-wnTEZmp4o5964FL2srDfzyobPcnNgRJ4xAaLkHlsPviVd0vsQ-tDW9a3h_dumJpMcLK6uihL4Ur5aJiwVpifSISXrWhyphenhyphenjj8Us896FVLYq0/s1600/picstitch.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/AVvXsEgwMLJHxHFDONlnpBfyXf_L8HGaBYwy7mey-wnTEZmp4o5964FL2srDfzyobPcnNgRJ4xAaLkHlsPviVd0vsQ-tDW9a3h_dumJpMcLK6uihL4Ur5aJiwVpifSISXrWhyphenhyphenjj8Us896FVLYq0/s1600/picstitch.jpg" height="640" width="640" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">This blueberry skillet cake is nearly fool-proof, which is perfect for those of us that are slightly baking-impaired. It comes together in very little time and I love bringing the whole skillet to the table for serving. Delicious with homemade whipped cream or vanilla ice cream, it's also perfect on its own and makes a great breakfast treat. Lately, my taste buds have been craving desserts that aren't super sweet, and this cake fits the bill. It's not nearly as sweet as your standard cake, which is due in part to our tart Alaskan blueberries. I've made it with raspberries from my backyard and it's slightly sweeter, but equally delicious.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">And so, I encourage everyone to get outside, pick some berries. And see if the foraging bug bites you, too!</span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB-BHz72DmLwxqiyIMZGaZYlrP8DDrSA_PdAWBVaY8MY19L2GgTkheYvb6dCGf-II30UmQxpSf39YV_LGTgWAL4VsA7BwwReGiKMSk5tT_Yh8K7y2LwcRoJWPjkUFljoy29YvvGhF7pDE/s1600/aa.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/AVvXsEgB-BHz72DmLwxqiyIMZGaZYlrP8DDrSA_PdAWBVaY8MY19L2GgTkheYvb6dCGf-II30UmQxpSf39YV_LGTgWAL4VsA7BwwReGiKMSk5tT_Yh8K7y2LwcRoJWPjkUFljoy29YvvGhF7pDE/s1600/aa.JPG" height="480" width="640" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong><u>Alaska Blueberry Cornmeal Skillet Cake</u></strong></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Serves 8-ish (Adapted from </span><a href="http://www.marthastewart.com/317104/blackberry-cornmeal-cake" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">Martha Stewart</span></a><span style="font-family: "Trebuchet MS", sans-serif;">)</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">1 1/4 cups all-purpose flour</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 cup yellow cornmeal</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 teaspoons baking powder</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 teaspoon salt</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 cup plus 2 tablespoons sugar, plus an extra 1/4 cup for sprinkling</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 cup low-fat buttermilk</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 large eggs</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">7 tablespoons unsalted butter, melted, plus 1 extra tablespoon for skillet</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 cups Alaska blueberries (fresh or frozen)**</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">(1) Preheat the oven to 375 degrees. Whist together flour, cornmeal, baking powder, salt, and 1 cup plus 2 tablespoon sugar in a large bowl. In a separate bowl, whisk together buttermilk, eggs, and melted butter. Pour the wet ingredients into the dry and whisk just to combine.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">(2) In a 10 inch oven-proof skillet (I used my trusty Lodge Cast-Iron), place one tablespoon of butter in the skillet and pop it in the oven until it's melted and the skillet is hot (3-5 minutes). Take the skillet out of the oven and swirl the butter to coat the bottom. Pour the batter into the skillet, and scatter the blueberries on top. Sprinkle with the remaining 1/4 cup sugar.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">(3) Bake in the middle of the oven until it is golden brown, about 40-45 minutes. Let cool before slicing it. This is great served either warm or at room temperature. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">**Substituting Alaska raspberries for the blueberries is equally delicious.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Enjoy!</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">xo h</span>Heidihttp://www.blogger.com/profile/03604112079091088485noreply@blogger.com1tag:blogger.com,1999:blog-4763135158127441140.post-39659880209466511862014-08-02T09:52:00.001-08:002014-08-02T09:52:30.064-08:00simplest kale salad with lemony vinaigrette<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJmdLmPKfw1XNbrAlYZWejMFpf7kUlbJ7blgS6Jwi5VeTdSql4_7VB4b7yplKe6AUcvcMJS_Nfdl-wu_WuPhMVOcC7LwiQ2fuxwExFXGdr8q7fX2gCrk8X25RV9f_oE8CbQvixl0via3M/s1600/A.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJmdLmPKfw1XNbrAlYZWejMFpf7kUlbJ7blgS6Jwi5VeTdSql4_7VB4b7yplKe6AUcvcMJS_Nfdl-wu_WuPhMVOcC7LwiQ2fuxwExFXGdr8q7fX2gCrk8X25RV9f_oE8CbQvixl0via3M/s1600/A.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Kale. That glorious, magical green that was yanked from obscurity just a few short years ago, has now been catapulted from the murky, dank back corner of the produce section to front and center of every healthy eater's dinner table. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Kale.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Is.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Everywhere.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEy4LfSkG1lklBmCOaQZejtnzpNT_Hw0tw475SlTXO3vTIfm2wrn5hjiaBNsQ06JWESEyqr1MzaTbpaNI8lsCQD5zM_ifyCH2rM6cxUfjNAiCQSDrWzJfFrrYHLRCMQqgMhInUXg0JLvM/s1600/B.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEy4LfSkG1lklBmCOaQZejtnzpNT_Hw0tw475SlTXO3vTIfm2wrn5hjiaBNsQ06JWESEyqr1MzaTbpaNI8lsCQD5zM_ifyCH2rM6cxUfjNAiCQSDrWzJfFrrYHLRCMQqgMhInUXg0JLvM/s1600/B.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Kale is one of my favorite ingredients to use during the Alaskan summer months. While it is at its peak in the "Lower 48" states in late fall and early winter, Alaska's cool, sunny weather produces bushels and bushels of the hearty, leafy green through summer and fall. It turns up in many of my dishes in one way or another, thanks to a healthy stock of it in my container garden, as well as beautiful supplies at our local farmers markets. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I skipped the farmers market last weekend, however, and instead picked vegetables at <a href="http://www.pppfarm.net/" target="_blank">Pyrah's Pioneer Peak Farm</a>, a local you-pick-'em farm in Palmer, Alaska. Pyrah's is a magical place for me, and I make the hour long trek from Anchorage to Palmer at least once a summer to get my hands on some truly fresh Alaskan produce. Here's a few pics from my trip last weekend. Kohlrabi bigger than my head, I tell you. MAGICAL! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6TSD6oeCj3Txh1RFL7XOhb5Wv-wWYbg90Rgy3ZJxCxSXyUMP0KPKUk-baeX2Ho8BMnQyTlq18qYfcEhbpHZ8NiqaJbCQ67jsIiNWBKBcW-8C1yqrd9r-AhlOJBT4oekfwQlgdizUuKtk/s1600/picstitch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6TSD6oeCj3Txh1RFL7XOhb5Wv-wWYbg90Rgy3ZJxCxSXyUMP0KPKUk-baeX2Ho8BMnQyTlq18qYfcEhbpHZ8NiqaJbCQ67jsIiNWBKBcW-8C1yqrd9r-AhlOJBT4oekfwQlgdizUuKtk/s1600/picstitch.jpg" height="640" width="640" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">My favorite type of kale is Lacinato or Tuscan kale, which is used frequently in Italy. It's long, slender strands make beautiful raw salads. I save the curly and Russian kale for soups, stews, and sautés. Pyrah's Lacinato kale was a thing of perfection, so I helped myself to heaps of it.</span> </div>
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<span style="font-family: Georgia, "Times New Roman", serif;">This salad recipe comes from my dear friend Ann, my wine and food soul sister-from-another-mister. Ann and I were destined for greatness the moment she picked me up in a bar. Yes, in a bar. You see, I was on a date at this bar a few years back. Ann just happened to be sitting next to me in the bar listening in on the conversation I was having with my date, and interrupted us to say: "You guys sound like fun. Can I join you?" We talked the rest of the night! Needless to say, the dude didn't last, but I got a lifelong friendship out of that date. That's a solid WIN in my book! </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">As with most of my recipes, this salad is very simple. The key to any simple recipe is to start with GOOD INGREDIENTS. When you have good ingredients, you don't need to complicate things! On this, Ann and I are always in agreement. When I make this salad, I use fresh kale, toasted walnuts, and high quality Parmesan cheese and olive oil. I never use bottled lemon juice- always squeeze it fresh for the best taste. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Kale can be tough to eat when its raw, so it's important to dress the kale and massage it with your hands a bit and then let it sit for about 20-25 minutes to gently break down some of its tougher fibers. Massage your salad? Sure, it sounds weird. Just trust me. Weird is good sometimes.</span> </div>
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<span style="font-family: Georgia, "Times New Roman", serif;">And by all means, dress your salad with pretty and edible Nasturtium petals if you have them. I have them growing by the hundreds at my house, so they're appearing pretty much everywhere. In my cereal, my morning yogurt, in my ice cream, on my toast...</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">However, this salad would be perfect topped with grilled Alaska salmon, which is how Ann served it to me the first time, or seared Alaska scallops or spot shrimp. The possibilities are as endless as your imagination.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhso1_BQJZCyXg_t5_-aSEI0Ug-XYIR-m_Otgzn1ZiM_CIeUoOSorEiB2R3JO_xhk7ziNay52QuAhZ6nQcISofQPLyDwcT9XfQxHC6p-6z4U1mYpKx1dsNNEGZN473m0ZrAQEC7DbPB4jc/s1600/D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhso1_BQJZCyXg_t5_-aSEI0Ug-XYIR-m_Otgzn1ZiM_CIeUoOSorEiB2R3JO_xhk7ziNay52QuAhZ6nQcISofQPLyDwcT9XfQxHC6p-6z4U1mYpKx1dsNNEGZN473m0ZrAQEC7DbPB4jc/s1600/D.JPG" height="480" width="640" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><u>Kale Salad with Lemony Vinaigrette</u></span><br />
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<span style="font-family: Trebuchet MS;">(Serves 2 large salads, or 4 small ones)</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">8 cups kale (about one large bunch, preferably Lacinato or Tuscan), stems removed and roughly chopped</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/4 cup walnuts</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/4 cup golden raisins</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3/4 cup shredded Parmesan cheese</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">For the dressing:</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">3 tablespoons shallots or red onion (finely minced if you don't have a blender)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/4 cup fresh lemon juice (1-2 lemons)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/3 cup extra-virgin olive oil</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 teaspoons honey or agave syrup</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">several grinds of freshly ground black pepper</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">pinch of kosher salt</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">(1) Preheat the oven to 350 degrees. Place walnuts on a sheet tray and bake for 10 minutes, or until golden and toasted. Do not burn! Once they cool, roughly chop into large pieces.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">(2) Place the shallots or red onion in a food processor (or use a stick blender) until finely minced. Add the rest of the ingredients and pulse until blended.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">(2) Add enough dressing to your liking to the kale, toss thoroughly (massage with your hands for best results), and let sit for 20-25 minutes to tenderize the greens. Before serving, add half of the raisins, half of the walnuts, and half of the cheese and toss well. Top the salad with the rest of the walnuts, raisins, and cheese and sprinkle Nasturtium petals on top if you have them. Serve the remaining dressing on the side (if any). </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Enjoy!</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">xo H</span>Heidihttp://www.blogger.com/profile/03604112079091088485noreply@blogger.com0tag:blogger.com,1999:blog-4763135158127441140.post-37364028382599592032014-06-25T10:11:00.001-08:002014-06-25T15:21:54.488-08:00herb-crusted alaskan salmon with roasted lemons<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSj8f8XcFl0yjV6x6WRwFgelP7xrSJVQFtQekpJj_F98PKpFp-cVVMH895MutNDg67rew0TIb2I63jaQrKsHSRF-77hbVi-i3YIWb05hmL9bKgCM9-HptGEWm-bZHb_6HZm9aRR8hkZSg/s1600/IMG_8338.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSj8f8XcFl0yjV6x6WRwFgelP7xrSJVQFtQekpJj_F98PKpFp-cVVMH895MutNDg67rew0TIb2I63jaQrKsHSRF-77hbVi-i3YIWb05hmL9bKgCM9-HptGEWm-bZHb_6HZm9aRR8hkZSg/s1600/IMG_8338.JPG" height="425" width="640" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">My friend Mera and I have been pals for nearly 10 years. The story of how we met at a Halloween party, when Mera donned a giant paper mache hamburger costume that she and her mother made while Mera was in elementary school, has left an indelible mark on my heart and is mentioned in one of my favorite <a href="http://chenagirlcooks.blogspot.com/2011/09/weekend-in-halibut-cove.html#.U6omLJDTn3g" target="_blank">posts</a> on this blog. We've seen each other through love, heartbreak, new homes, new jobs, children (hers), and puppy terror (mine). </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Mera and her best friend Katie recently started a new blog called </span><a href="http://redhousewest.com/" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Red House West</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> (they both have red houses, one in Oregon and one in Alaska. How cute is that?!) which contains wonderful, inventive, budget-friendly design ideas and projects for the home. I <strong><em>love</em></strong> it, and it's getting a ton of online buzz.</span> </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMJk2Kp5CeM79Dp6bzFrG8DljYqLc9tfh7oZ9Hmv_h4SCjUeZL_aT9K9ROg2unjJxYf5FoGnMrZuYqqtS1tx1D50fpk1bfz3kNkVvzFiWF4goV4DdEbuGov52spQdwGIDFTL0SEjo2L5E/s1600/IMG_8183.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMJk2Kp5CeM79Dp6bzFrG8DljYqLc9tfh7oZ9Hmv_h4SCjUeZL_aT9K9ROg2unjJxYf5FoGnMrZuYqqtS1tx1D50fpk1bfz3kNkVvzFiWF4goV4DdEbuGov52spQdwGIDFTL0SEjo2L5E/s1600/IMG_8183.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look! It's me! In the kitchen! Credit to Mera for the beautiful photos, and the beautiful apron she made for me. LOVE.</td></tr>
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<span style="font-family: Georgia, "Times New Roman", serif;">Initially, we hatched a plan to do a blog post together while I was scouring a local furniture store for new bedroom furniture. After texting her several pictures of different pieces, I was hoping she would just tell me what to buy and then design my bedroom for free. And frankly, I'm still hoping she will do that. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">But Mera had a different idea, and invited me over to cook a Summer Solstice dinner last weekend featuring an Alaskan staple: frozen Alaskan salmon. And even made me a beautiful new apron to mark the occasion, which now holds the top spot in my extensive apron collection (formerly held by the apron her mother-in-law <a href="http://www.katygilmore.com/" target="_blank">Katy</a> bought for me. A girl never has too many aprons, or too many shoes. Amen.)</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">For the record, I will continue to pester Mera for free design advice on my bedroom. For now, I give you the recipe for the most perfect company-friendly salmon you will ever make.</span></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDjv2uumCb00VnZp4hNNKB0b6SPw7AB0khnfmky6oGf5pkLakrNUSzp8XfnibWRHCpM1t6bd4jIl4vx-Qi4ZoP3kaFvGxODr1Ik4ia27qZQJ2jOzUifW6erpRG55Qe_QJjIbw_yRxl4Ng/s1600/IMG_8247.JPG" height="426" width="640" /><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Deciding what to make for our Solstice dinner was easy. During spring and early summer, Alaskans engage in a traditional pastime known generally as Cleaning Out the Freezer. Many, if not most, Alaskans pack their freezers during the months of July and August with our abundance of red ("Sockeye") and silver ("Coho") salmon. So naturally, when many of us still have large stocks of frozen salmon fillets in the months of April, May, and June, we go to work coming up with as many creative ways to cook salmon as possible so as to empty our freezers for summer's replenishing bounty.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Think Forrest Gump, but with salmon instead of shrimp. Salmon skewers, barbequed salmon, salmon cakes, salmon salad, roasted salmon, salmon curry, grilled salmon, salmon dip...</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH4efkhqn74A1omITxwjNS3HbNOadTnmAHmJatQ0XUmQ0jgp9unsb37BTTVPi22RjFEICNQwiLQjJWqNEqnUQOV0WHZi0CQ848IhtQdMjmbwIetTGsNHxq63Mdf2ooJ6XxVvWlec_f2WY/s1600/IMG_8265.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH4efkhqn74A1omITxwjNS3HbNOadTnmAHmJatQ0XUmQ0jgp9unsb37BTTVPi22RjFEICNQwiLQjJWqNEqnUQOV0WHZi0CQ848IhtQdMjmbwIetTGsNHxq63Mdf2ooJ6XxVvWlec_f2WY/s1600/IMG_8265.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A beautiful silver salmon fillet from the waters of Prince William Sound, <br />
thanks to my Dad's boat and a great salmon run!</td></tr>
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<span style="font-family: Georgia, "Times New Roman", serif;">My sister Holly originally told me about this recipe. She was looking for a fast, no fuss salmon recipe to serve for company. Her guests LOVED it. And it's no wonder why: it's packed with flavor! The combination of tangy Dijon mustard, bright and fresh parsley and dill, and crunchy panko bread crumbs provides a perfect accompaniment to the unique, delicately-bold flavor of Alaskan salmon.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">There are so many aspects of this dish that I appreciate. For starters, it's easy, but it <em>looks</em> elegant and impressive. These two qualities make it the perfect dish for entertaining. In addition, it doesn't need to be served piping hot. The salmon is just as delicious at room temperature, which simplifies timing for dinner parties. And, like most recipes in my arsenal, the measurements are forgiving. When making this, I don't even measure the mustard, the bread crumbs, or the herbs anymore (although I was a little heavy-handed with the parsley this time- I will use less and chop it more finely the next time I make it).</span></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3kiTcge9EMRBeIl-7r1ClpdIZMHBcSpWTCytoMMC5A3pd0dz9mJf034z9yQnCGW6GSDvkUVWuhxJbjpvPSjLLWq94A-lsrsSgBa5CBzBApGd_0EFZvtDJeAW1UAC_fmeKLMyr_2M4x8I/s1600/IMG_8292.JPG" height="426" width="640" /></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Just about the only thing you need to worry about with this recipe is the length of time it spends in the oven. <em>NO ONE</em> likes overcooked salmon. Not even people that <em>think</em> they like overcooked salmon. (They just don't know any better. Bless them.) I used a rather thin fillet of silver salmon, and 15 minutes in the oven was perfect. If you have a thicker fillet, say red salmon or King salmon, you may want to add on a couple minutes, or check the salmon by flaking it with a fork in the thickest part of the fillet after 15 minutes.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW6TH1Tdr1QQvtcpHNw7G_PYovPR1i9fMaGDANwUcu9ks7ZpRWmnMwFAMWgx2K_Fic4ic7AbCDKi3bJST8hs621a9b-CxzjoGnIrlav3buL1AnMR4ReLGKuW5BuKRZkMY5Q-45a1TZ5Is/s1600/IMG_8306.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW6TH1Tdr1QQvtcpHNw7G_PYovPR1i9fMaGDANwUcu9ks7ZpRWmnMwFAMWgx2K_Fic4ic7AbCDKi3bJST8hs621a9b-CxzjoGnIrlav3buL1AnMR4ReLGKuW5BuKRZkMY5Q-45a1TZ5Is/s1600/IMG_8306.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A rare action shot. I'm toying with the idea of a Kickstarter campaign for a new camera. Kidding (maybe).</td></tr>
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<span style="font-family: Georgia, "Times New Roman", serif;">The dinner was an absolute blast. Credit to Mera's husband, Chester, for his incredible patience as we photographed nearly every aspect of the preparation. It was so fun! Mera's kitchen, which they remodeled several years ago, is a dream to cook in. So much space! So much light! So many nice kitchen appliances! And did I mention the SPACE? My God, I've been cooking in a postage-stamp of a kitchen for far too long.</span> </div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYStUU_AED_KBeq26g1cJrGtoia0pM5naAVkH31xCKCUB9Esx2kz12taYyLDKPW1CmVcPhQte75atlSqReF-fWmicAHe0mp9eeWxmXLslNiDarQqq8FMJKG-wzixgoE-6oWwamsjDfBgU/s1600/IMG_8313.JPG" height="426" width="640" /></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I had a difficult time editing out any of the pictures that Mera sent to me, so I didn't. Those of you who have been fans of Chena Girl Cooks for some time now (bless you!) may be overwhelmed by all the photos!</span> <span style="font-family: Georgia, "Times New Roman", serif;">Ol' Heidikins usually just picks a couple of the photos that turn out best and calls it a day. But this was a special post, and deserved special photographic attention.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ikAduFREi94Tv8GdJtmHdRbCKbTPzz_ZU38SQ6CwXbG9UrekLA3Tw1AiFz_dCRhWFYAqy_89PPDbx5s28SDpNIiguJJkPmgN-_uW_znQdcm0FCzRysXw3Juzktk0JVX7FZgzh1CjVBM/s1600/IMG_8331.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/AVvXsEg0ikAduFREi94Tv8GdJtmHdRbCKbTPzz_ZU38SQ6CwXbG9UrekLA3Tw1AiFz_dCRhWFYAqy_89PPDbx5s28SDpNIiguJJkPmgN-_uW_znQdcm0FCzRysXw3Juzktk0JVX7FZgzh1CjVBM/s1600/IMG_8331.JPG" height="426" width="640" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">We served our salmon alongside (1) whole wheat couscous that I spiked with parsley, dill, lemon zest, olive oil, and plenty of salt & pepper, and (2) a salad with roasted beets and goat cheese gorgeously made by Mera's hubby Chester.</span></div>
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<span style="font-family: Georgia;">I really hope you try this recipe and leave your comments below! And I'd love to hear about your favorite salmon recipes, too. I'm always looking for new, creative ideas for preparing Alaska's most perfect food. Who knows, maybe it will appear on the blog one day soon. More importantly, it may grace my table! Because I still have several fillets of frozen salmon to cook before fishing season begins. Happy cooking!</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong><u>Herb-Crusted Side of Alaskan Salmon with Roasted Lemons</u></strong></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">(Adapted from </span><a href="http://www.marthastewart.com/336014/herb-crusted-salmon-with-roasted-lemons" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">Martha Stewart</span></a><span style="font-family: "Trebuchet MS", sans-serif;">) </span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1 side of wild Alaskan salmon (about 2-3 pounds- I used a silver salmon fillet), pin bones removed</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1/4 cup finely chopped fresh parsley</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">2-3 lemons, quartered with seeds removed.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">(1) Preheat oven to 475 degrees. Toss panko, herbs, lemon zest, and 1 tablespoon of olive oil. Set aside.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">(2) Place salmon skin-side down on parchment-lined baking sheet. Spread Dijon mustard on salmon, and sprinkle with salt and pepper. Sprinkle herbed panko evenly on top, patting down gently. Place lemons around salmon and drizzle with olive oil.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">(3) Roast salmon for 15 minutes (or a couple minutes more for thicker fillets). Once salmon flakes easily, it's done. Transfer salmon to platter with lemons and serve.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Enjoy!</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">xo H</span></div>
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Heidihttp://www.blogger.com/profile/03604112079091088485noreply@blogger.com4tag:blogger.com,1999:blog-4763135158127441140.post-38361670244199774922014-05-21T17:06:00.001-08:002014-09-16T11:02:41.566-08:00wild alaska! devil's club buds<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5lBhME98XOgt4sdP2tldKNp0YGuiiRuKrwQsGB0JFncs4RwiBBW5Nyh4cjHycwQfii2e1rKot8s07jLNgiukJN3OjU4IDnR6lpbB1r2vvqDCnVMNgSOPUWN36Re9sKyUWLW5DFLOLXko/s1600/aa3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5lBhME98XOgt4sdP2tldKNp0YGuiiRuKrwQsGB0JFncs4RwiBBW5Nyh4cjHycwQfii2e1rKot8s07jLNgiukJN3OjU4IDnR6lpbB1r2vvqDCnVMNgSOPUWN36Re9sKyUWLW5DFLOLXko/s1600/aa3.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">We all have our quirks. Some wear an apron while they cook. Others enjoy Cheez-Its with their PB&J's. Some still drink Shirley Temples when they're 36. Many say we "collect" kitchenware as a hobby to cover for our kitchenware hoarding problem.</span></div>
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<span style="font-family: Georgia;">Whatever...they're quirks! They make us unique, right?! (Don't judge- Cheez-Its and PB&J's go together like peas and carrots, just trust me. Also, I own 4 colanders if you need one. I wish to God I was joking. I am not.) </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj38PFQiV0EvGZAltXkDCSYtLq5ryajzKaakVaIpDAAqgI_DAOxWzIRvZjG0ZLy6VMQZtlMqPMvM0bBQMEzdA5sumVqSM9rLf8H9iSugctsibd42Y9BEjo0tiJYEOHMe2FjYD3_zEA1hdM/s1600/DB2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj38PFQiV0EvGZAltXkDCSYtLq5ryajzKaakVaIpDAAqgI_DAOxWzIRvZjG0ZLy6VMQZtlMqPMvM0bBQMEzdA5sumVqSM9rLf8H9iSugctsibd42Y9BEjo0tiJYEOHMe2FjYD3_zEA1hdM/s1600/DB2.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Freshly harvested Devil's Club shoots</td></tr>
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<span style="font-family: Georgia;">One quirk I embrace: I'm a forager, and I embrace my inner hunter & gatherer.</span></div>
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<span style="font-family: Georgia;">Now, by "hunter & gatherer" I don't mean to conjure up an image of me in an <a href="http://en.wikipedia.org/wiki/Elmer_Fudd" target="_blank">Elmer Fudd</a> hat with a 30-06 slung over my shoulder ready to field dress a moose. Although let's all take a moment and do that right now.</span></div>
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<span style="font-family: Georgia;">That was fun.</span> </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtT4ISYV3U4LG50HY6AlTVp6CNtzkdRze_zi5nMfWu06oYNioBpgheK4K92j1VoVR2lLmB0rLv-mBlfUsYCbiVSEba4YvjUA2kt5FeVX_b4iGWKZgdGCSkVTCkyodZ7lWgrT4y92FODZs/s1600/DB1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtT4ISYV3U4LG50HY6AlTVp6CNtzkdRze_zi5nMfWu06oYNioBpgheK4K92j1VoVR2lLmB0rLv-mBlfUsYCbiVSEba4YvjUA2kt5FeVX_b4iGWKZgdGCSkVTCkyodZ7lWgrT4y92FODZs/s1600/DB1.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shoots after they've been blanched in boiling, salted water and "shocked" in an ice bath</td></tr>
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<span style="font-family: Georgia;">No, by hunter & gatherer, I mean I am a woman who enjoys nature's edible bounty in all its forms. Fish, shellfish, game, and lately wild edible plants. I mean, they're free! More importantly, they're delicious!! Now admittedly I'm still a novice at foraging for wild edibles, although my <a href="http://chenagirlcooks.blogspot.com/2011/09/weekend-in-halibut-cove.html#.U3-uUJDTn3g" target="_blank">foraging roots for Alaska's wild seafood</a> go way, way, way back. (And as my friend Mera reminds me, teeters on the edge of obsessive. As I like to put it, I have trouble with my "off" switch when it comes to foraging.) </span><br />
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<span style="font-family: Georgia;">Currently, my wild edible plant repertoire consists of young cow parsnip (delicious roasted), fireweed shoots (similar to asparagus, and can be eaten raw), fiddleheads (total pain in the a** to clean, but broke down and picked some last weekend-- they're butter, garlic, and lemon's BFF), stinging nettles (just picked last night, still not sure what to do with them), and my favorite so far: Devil's Club leaf shoots, or buds. </span></div>
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<span style="font-family: Georgia;">Devil's Club grow all over Southcentral Alaska on many of my favorite trails and hikes. When fully grown, Devil's Club is a nasty, horrible bane of a hiker's existence. But when they are buds an inch or two long, they are a tasty, delicate treat. To me, they have notes of pine, mint, parsley, and resin. I absolutely love it and have never quite tasted anything like them. Because of their incredible flavor, they're well worth the effort to harvest!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8nJ7JjmByqDcTHNhIOR1lnhqN6v3rBtMxVKVFFLrFoUsg7J7w8M0jUplPeJPiHwBcON2hGQaWBUwX6Imq93-SFLgvn3Y5t8jSwl-b8IO-lif3FuCS72NBm4ShXJaiGQd64EJWNzsyP5w/s1600/DB3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8nJ7JjmByqDcTHNhIOR1lnhqN6v3rBtMxVKVFFLrFoUsg7J7w8M0jUplPeJPiHwBcON2hGQaWBUwX6Imq93-SFLgvn3Y5t8jSwl-b8IO-lif3FuCS72NBm4ShXJaiGQd64EJWNzsyP5w/s1600/DB3.JPG" height="492" width="640" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I learned a lot about foraging for Devil's Club buds from an </span><a href="http://www.laurieconstantino.com/how-to-harvest-and-use-devils-club/" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">article</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> written by Laurie Constantino. Wear long sleeves and plants when picking these suckers. While the shoots are soft, their thorny stalks are not so tread carefully. Pick shoots 1 - 2 inches long, when the buds are tender and their spiny undersides are still soft to the touch. USE GLOVES! (I learned this seemingly common sense lesson the hard way. OUCH!)</span> <span style="font-family: Georgia, "Times New Roman", serif;">Simply grab the bud, bend it down, twist, and it comes right off. </span><span style="font-family: Georgia, "Times New Roman", serif;">Discard the inedible outer brown sheaths, wash in cold water several times, blanch in boiling salted water for a couple minutes, and plunge into a cold water bath. Drain and they're ready to eat as is, or to use in any culinary creation you can dream up.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">The first time I ate Devil's Club buds, I simply tossed them with olive oil, salt and lemon after blanching them. They were delicious! I still think this is my favorite way to eat them. I also added curry one time and while it turned out great, the curry flavor was too strong for the delicate flavor of the buds. In my recipe below, I find the fennel and dill pair wonderfully with the piney/resin-like flavor of the shoots.</span></div>
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<span style="font-family: Georgia;">I hope you head out and find some buds- the short spring window is about to close! You can still find many buds at higher elevations around Southcentral Alaska. Happy foraging!!</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong><u>Devil's Club Buds with Fennel and Dill</u></strong></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">(Adapted from </span><a href="http://www.laurieconstantino.com/recipe-index/devils-club-shoots-with-onions/" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">Laurie Constantino</span></a><span style="font-family: "Trebuchet MS", sans-serif;">)</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">3 tablespoons extra-virgin olive oil</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1/2 large fennel bulb (or one small), cored and thinly sliced</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">3 garlic cloves, minced</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">pinch of Aleppo pepper (optional)</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">3 cups Devil's Club buds/shoots</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">zest and juice of 1/2 lemon</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1 tablespoon fresh dill, chopped</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">kosher salt and freshly ground pepper, to taste</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">(1) Clean Devil's club buds by picking out any twigs or leaves and by washing twice in cold water. Fill a large bowl or sink with cold water and several ice cubes. Blanch shoots for 2 minutes in a large pot of boiling, salted water. Drain and plunge immediately into the cold water. Drain again. Lay shoots flat on a kitchen towel. Place another towel on top and squeeze out the excess water, or roll the shoots up in the towel and gently squeeze out excess water. </span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">{**At this point, if you want to use them for later use, let air dry for a couple hours, then place them in a single layer on a baking sheet and place them in the freezer overnight. In the morning, put the frozen shoots in a large ziplock bag and store in the freezer. This is also how I freeze berries for winter storage.}</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">(2) In a large skillet, sauté fennel in olive oil for 5-7 minutes, until soft and golden brown. Add garlic and Aleppo pepper and sauté another 30 seconds. Add blanched Devil's Club buds, stirring until just warmed through and moisture has evaporated from the buds. Add lemon zest and juice, and salt and pepper to taste. Serve immediately.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Enjoy!</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">xo h</span></div>
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Heidihttp://www.blogger.com/profile/03604112079091088485noreply@blogger.com4tag:blogger.com,1999:blog-4763135158127441140.post-32036846431027111872014-05-06T12:04:00.001-08:002014-05-06T12:04:41.399-08:00a perfect spring salad
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 107%;"><span style="font-family: Georgia, "Times New Roman", serif;">{For today's post, I'm sharing with you an article I wrote for </span><a href="http://www.fullcircle.com/goodfoodlife/2014/05/06/how-to-make-a-perfect-spring-salad/" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Full Circle Farm's Good Food Life blog</span></a><span style="font-family: Georgia, "Times New Roman", serif;">. And the prettiest pictures of watermelon radishes you've ever seen.}</span></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 107%;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 107%;"><span style="font-family: Georgia, "Times New Roman", serif;"></span></span> </div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 107%;"><span style="font-family: Georgia, "Times New Roman", serif;">With
winter’s chill in the rearview mirror and spring flowers in bloom, it’s a perfect
time to lighten up the dinner routine with a simple spring salad. <span style="mso-spacerun: yes;"> </span>And when I say simple, I mean <i style="mso-bidi-font-style: normal;">simple</i>.<span style="mso-spacerun: yes;">
</span>Stick to these 4 steps and you’ll have a wonderful salad to grace your
table in no time. </span></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 107%;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>1. <u>Use fresh, organic greens, and buy local whenever possible</u></strong></span></span></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 107%;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif;">Eating
well isn’t rocket science.<span style="mso-spacerun: yes;"> </span>When lettuce
and other greens are fresh, they taste best.<span style="mso-spacerun: yes;">
</span>If you can buy your greens as close to the source as possible, they’ll contain
far more nutrients than greens sitting at the grocery store for a week or
more.<span style="mso-spacerun: yes;"> </span>And whenever possible, buy organic
greens and skip the pesticides.</span><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
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</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 107%;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="mso-tab-count: 1;"> </span>Usually when I think of spring salads, I envision small,
tender leaves of mixed “baby” lettuces (often called “Mesclun”).<span style="mso-spacerun: yes;"> </span>Mixed baby lettuces are the perfect way to
welcome spring.<span style="mso-spacerun: yes;"> </span>But any young greens
will do: spicy arugula, delicate butter lettuce, hearty baby kale, and young
romaine are just a few others to try.<span style="mso-spacerun: yes;">
</span>Mix it up and find your own favorite! </span></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 107%;"></span> </div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 107%;"><span style="font-family: Georgia, "Times New Roman", serif;"> 2. <u><strong>Don't overdue the toppings</strong></u></span></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 107%;"><span style="font-family: Georgia, "Times New Roman", serif;">When
your ingredients are fresh, let them shine!<span style="mso-spacerun: yes;">
</span>A salad should be a simple composition of a few fresh ingredients.<span style="mso-spacerun: yes;"> </span>Overdoing it with multiple elements usually
results in an overly-complicated mix of flavors that tend to blend and mask
each other.<span style="mso-spacerun: yes;"> </span>Avoid that pitfall by
remaining loyal to a few ingredients.<span style="mso-spacerun: yes;">
</span>Try simple combinations such as thinly-sliced radishes and asparagus
with shaved parmesan, a green salad of sweet peas and fava beans, strawberries
and toasted almonds with crumbled goat cheese, or grilled shrimp with feta. <span style="mso-spacerun: yes;"> </span>The combination of ingredients is endless, so
let the market be your guide and select the best seasonal items available.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 107%;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>3. <u>Make your own vinaigrette</u></strong></span></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 107%;"><span style="font-family: Georgia, "Times New Roman", serif;">I’m
amazed at the number of friends I have with store-bought salad dressings in
their fridge. Even the best brands pale in flavor to dressings made at home.
Once you discover how easy (not to mention economical) it is to make your own vinaigrette,
you’ll never buy another bottled concoction.<span style="mso-spacerun: yes;">
</span><o:p></o:p></span></span></div>
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</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 107%;"><span style="font-family: Georgia, "Times New Roman", serif;">Making
homemade vinaigrette is fast and simple.<span style="mso-spacerun: yes;">
</span>In its most basic form, it consists of (1) oil, (2) an acid such as
vinegar or lemon juice, (3) an emulsifier like Dijon mustard, and (drum roll) (4)
salt & pepper.<span style="mso-spacerun: yes;"> </span>For an extra ‘pop’
you can add in minced garlic or shallot, or for a touch of sweetness you can
add a bit of honey or agave syrup.<span style="mso-spacerun: yes;">
</span>Typically, vinaigrette contains a ratio of 3 to 1 oil to vinegar/acid
(or 2 to 1 if you like a more acidic dressing like I do).<span style="mso-spacerun: yes;"> </span>Here’s one of my favorite go-to vinaigrette
recipes:<o:p></o:p></span></span></div>
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</span></div>
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<u><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 107%;"><span style="font-family: Georgia, "Times New Roman", serif;">Basic
Vinaigrette<o:p></o:p></span></span></u></div>
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</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><span style="font-family: Georgia, "Times New Roman", serif;">½ cup extra virgin olive oil</span></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><span style="font-family: Georgia, "Times New Roman", serif;">¼ cup red wine, champagne, or apple
cider vinegar</span></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><span style="font-family: Georgia, "Times New Roman", serif;">1 teaspoon Dijon mustard</span></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><span style="font-family: Georgia, "Times New Roman", serif;">1 tablespoon honey</span></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><span style="font-family: Georgia, "Times New Roman", serif;">Pinch of kosher salt and a few grinds of
pepper<o:p></o:p></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">
</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><span style="font-family: Georgia, "Times New Roman", serif;"> Place all ingredients in a small jar
with a tight-fitting lid.<span style="mso-spacerun: yes;"> </span>Shake
vigorously.<span style="mso-spacerun: yes;"> </span>Easy peasy.</span></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><span style="font-family: Georgia;"><strong>4. <u>Toss just before serving</u></strong></span></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span> </div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 107%;"><span style="font-family: Georgia, "Times New Roman", serif;">Unless
you’re using a heartier green like mature kale, it’s best to serve a salad
right after it’s tossed with dressing.<span style="mso-spacerun: yes;"> </span>If
you’re feeding a crowd, here’s a great tip:<span style="mso-spacerun: yes;">
</span>pour your vinaigrette in the bottom of a large salad bowl.<span style="mso-spacerun: yes;"> </span>Place the salad ingredients on top of the
vinaigrette.<span style="mso-spacerun: yes;"> </span>When you’re ready to serve,
just toss!<span style="mso-spacerun: yes;"> </span></span></span></div>
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Enjoy!</div>
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xo h</div>
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Heidihttp://www.blogger.com/profile/03604112079091088485noreply@blogger.com0tag:blogger.com,1999:blog-4763135158127441140.post-60977378220381855042014-04-19T19:09:00.000-08:002014-04-19T19:09:54.762-08:00lentils with kale, goat cheese, and walnuts<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, "Times New Roman", serif;">It's springtime in Alaska. A wondrous time of year, full of piles of brown snow on the sides of the highways, potholes the size of craters ready to take a bite out of your car's undercarriage, and windshields full of rock chips from the copious amounts of gravel on road ways that have yet to be swept up and re-deposited for storage in anticipation of next year's snowfall. Ah, a magical time of year indeed.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Springtime in Alaska is my least favorite time of the year. Which is why I'm getting the hell out of Dodge to a sunny destination.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Until then, I will endure the final stages of winter with the rest of my neighbors who are anxiously awaiting that first flicker of green on the trees. All the while knowing full well that Mother Nature's wicked sense of humor likely means at least one more dumping of snow before the end of May.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Sigh.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I've been keeping my Alaskan Springtime blues at bay by cooking up a storm in my kitchen! Short ribs, pasta, spring salads, soups...anything to keep the dreary brown grass on my lawn out of sight and out of mind. Summer can't come soon enough!</span></div>
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<span style="font-family: Georgia;">I devoured this lovely little lentil salad soon after I took these pictures. Perfectly light and healthy, yet hearty enough to fill me up, this dish makes a great weeknight meal after a busy day at work. Even better, the leftovers hold up well for lunch the next day. Which is exactly what I did with them.</span></div>
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<u><b><span style="font-family: "Trebuchet MS", sans-serif;">Lentils with Kale, Goat Cheese, and Walnuts</span></b></u><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">(Adapted from </span><a href="http://www.cookingchanneltv.com/recipes/laura-calder/french-lentils-with-walnuts-and-goat-cheese.html" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">Laura Calder</span></a><span style="font-family: "Trebuchet MS", sans-serif;">)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 cup French green (du Puy) lentils</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 bay leaf</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 sprig of fresh thyme, or a pinch of dried</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 tablespoons (or more) olive oil</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 large shallots, diced (or one medium red onion, diced)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 cloves garlic, minced</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">4 cups kale, roughly chopped</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">splash of balsamic vinegar</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">kosher salt and freshly ground pepper</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">scant 1 cup of walnuts</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">4 ounces goat cheese, crumbled</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">(1) Preheat the oven to 350 degrees. Place walnuts on a sheet tray and bake for 10 minutes, or until golden and toasted. Do not burn! Once they cool, roughly chop into large pieces.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">(2) Put the lentils in a saucepan with 1 1/3 cups of water, the bay leaf, and thyme sprig. Bring to a boil, then reduce the heat and simmer until the lentils are tender, about 25-30 minutes. If the liquid is not all absorbed, just drain off any excess.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">(3) Heat the olive oil in a large sauté pan or dutch oven. Saute the onion until soft, about 5 minutes. Add the garlic and sauté for about a minute, then add the kale and cook until it has wilted a bit, about 2-4 minutes. Add a little more olive oil if necessary to soften the kale. Season with kosher salt and several grinds of fresh ground pepper.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">(4) Deglaze the pan with a healthy splash of balsamic vinegar, and stir to incorporate. Add the cooked lentils, taste and reseason with more salt and pepper, if necessary (I found mine needed quite a bit! Lentils are pretty bland otherwise). Add more balsamic vinegar if you like that sweet acidic roundness like I do.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">(5) Place the lentil mixture in a large serving dish, and top with the crumbled goat cheese and chopped walnuts. Drizzle with a little more olive oil if you like (I enjoyed the way it made the final dish glisten a bit). Serve warm.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Enjoy!</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">xo h</span><br />
<br />Heidihttp://www.blogger.com/profile/03604112079091088485noreply@blogger.com3tag:blogger.com,1999:blog-4763135158127441140.post-47702140563955201552014-03-17T16:25:00.003-08:002016-01-01T17:44:05.370-09:00chilaquiles<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, "Times New Roman", serif;">There is no limit to my love of the food and flavors of Mexico. My office is dangerously close to a delicious, local fresh-Mex joint, where I scarf down street tacos, quesadillas, and ceviche on a weekly basis. And I use plenty of the salsas from the fresh salsa bar to get my "vegetables" for the meal, thank-you-very-much. All the spicy, fragrant chiles, simmering sauces, creamy refried beans, fresh lime and cilantro...Mexican is my ultimate comfort food. And while I luuuurrrrrve Mexican for lunch or dinner, my favorite time of day to enjoy Mexican food is at breakfast. Why? Because it includes eggs.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Eggs: the most perfect of all foods.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Also, it provides me an excuse to show off these beauties from my co-worker Ron's chickens- the hardest-working mother cluckers in the Valley. A dozen gorgeous gems in a variety of colors. Who needs an Easter Bunny when you've got eggs like these?!</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I've discussed my love of Mexican breakfast before when I posted this recipe for </span><a href="http://chenagirlcooks.blogspot.com/2013/01/huevos-rancheros.html#.UyePJZDTn3g" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">huevos rancheros</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> about a year ago, which you should TOTALLY try. But this recipe for chilaquiles is equally killer, and I borrow the exact same technique for the eggs. What does <em>chilaquiles</em> mean? As a woman of Polish decent whose authority for authentic Mexican food stems from conversations with her administrative assistant, who is married to a native of Mexico, and her co-worker Sergio, who was born and raised in Mexico...I feel I better not hold myself out to be an expert. However, the internets tell me its essentially a dish of tortilla chips and salsa. I believe the eggs were added to cure hangovers, but better not quote me on that. Let's just say that experience is the greatest educator of all.</span></div>
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<span style="font-family: Georgia;">I highly suggest you take the time to make my friend Heather's amazing chile verde recipe when you create this dish, which I've included below. In a pinch, however, any authentic brand of bottled chile verde sauce (such as Herdez) works great too.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong><u>Chilaquiles</u></strong></span><br />
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<strong><span style="font-family: Trebuchet MS;">Serves 4</span></strong><br />
<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong><br />
<span style="font-family: Trebuchet MS;">1 bag of your favorite tortilla chips</span><br />
<span style="font-family: Trebuchet MS;">8 eggs</span><br />
<span style="font-family: Trebuchet MS;">butter for pan</span><br />
<span style="font-family: Trebuchet MS;">1-16 oz. can refried beans (whichever variety you like) </span><br />
<span style="font-family: Trebuchet MS;">prepared or homemade chile verde sauce (see Heather's phenomenal recipe below. In a pinch, I use Herdez brand)</span><br />
<span style="font-family: Trebuchet MS;">kosher salt and freshly ground pepper</span><br />
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<span style="font-family: Trebuchet MS;"><em>For topping the dish:</em></span><br />
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<span style="font-family: Trebuchet MS;">shredded cheddar cheese</span><br />
<span style="font-family: Trebuchet MS;">crumbled cotija cheese</span><br />
<span style="font-family: Trebuchet MS;">dollop of sour cream</span><br />
<span style="font-family: Trebuchet MS;">chopped fresh cilantro</span><br />
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<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">1. Add the refried beans to a small saucepan and place over medium heat, and add 2 tablespoons of water; cook until beans are warm and “spreadable.” </span></span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;"><o:p><span style="font-family: "Trebuchet MS", sans-serif;"> </span></o:p></span><br />
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span><br />
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">2. Add the chile verde to another small saucepan and place over medium heat until warm and bubbly. Turn the heat down to low and keep warm.</span></span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;"><o:p><span style="font-family: "Trebuchet MS", sans-serif;"> </span></o:p></span><br />
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;"><br />
<o:p><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Trebuchet MS", sans-serif;">3. In a small skillet, melt a little butter in the pan and crack two eggs into the skillet (you can crack them into a small bowl first and then slide them into the skillet if you're worried about breaking them). Let the eggs set untouched for about 30 seconds, then add 1-2 teaspoons of water to the pan. Cover the skillet with a lid and let the eggs sizzle and steam for 2 minutes, or long enough for the yellow to slightly set but still leave a runny yolk.</span></span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;"><o:p><span style="font-family: "Trebuchet MS", sans-serif;"> Sprinkle with kosher salt and a grind of fresh pepper.</span></o:p></span><br />
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;"><o:p><span style="font-family: "Trebuchet MS", sans-serif;"></span></o:p></span><br />
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;"><o:p><span style="font-family: "Trebuchet MS", sans-serif;">4. Place 10-12 tortilla chips in a separate bowl and add 1/2 cup to 1 cup of the chile verde sauce (depending on how saucy you like it- I like more, some like less). Toss well, making sure that all of the chips are covered in sauce.</span></o:p></span><br />
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;"><o:p><span style="font-family: "Trebuchet MS", sans-serif;"></span></o:p></span><br />
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: minor-latin;"><o:p><span style="font-family: "Trebuchet MS", sans-serif;">5. Put a dollop of refried beans on the serving plate, then top with the saucy chips. Slide the eggs on top of the chips. Top with the cheeses, sour cream, and cilantro. Serve immediately!</span></o:p></span></span></o:p><o:p><span style="font-family: "Trebuchet MS", sans-serif;"><br />
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<o:p></o:p> </span><span style="font-family: "Trebuchet MS", sans-serif;"><strong><u>Heather's Homemade Chile Verde</u></strong></span><br />
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<span style="font-family: Trebuchet MS;">(This makes more than you need for the recipe, but leftovers make THE BEST salsa!!)</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">2 pounds tomatillos, husked and washed</span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">3 poblano peppers, halved and seeded</span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">2 jalapenos, halved and seeded</span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">1 clove of garlic</span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">1 cup cilantro leaves</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1/4 cup water</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1/2 teaspoon salt</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1 tablespoon sugar</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1 tablespoon vegetable oil</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">(1) Preheat broil to high with rack 6-8 inches below. Line rimmed baking sheet with foil. Toss tomatillos and peppers with oil. Spread on baking sheet, peppers skin side up. Broil 4-6 minutes, checking every 60 seconds. Peppers and tomatillos should be blackened and beginning to soften. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">(2) Place peppers in a bowl and cover with plastic wrap. Let rest for 10 minutes. When cooled, peel skin from peppers. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">(3) Place blackened tomatillos, peppers, cilantro, sugar, water and garlic in bowl of food processor. Pulse several times, then process until desired consistency is reached. (I like it slightly chunky.)</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Enjoy! </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">xo H</span><br />
<br />Heidihttp://www.blogger.com/profile/03604112079091088485noreply@blogger.com2tag:blogger.com,1999:blog-4763135158127441140.post-66481291811998980762014-02-06T10:57:00.001-09:002014-02-10T15:58:18.500-09:00shaved brussels sprouts salad with parmesan & walnuts<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKynl1NsHbDjdsr2Ygw7-xY2RVfHjXoDAX8Cn27zY89NyiicljHsaucW4dNTTkvVxweZ-PrX037fJaagPsQwkn4H59awcSTypCbp0cUZG6VeIPizE8gCyRgWtUci6ZSVukd5ngsI15Acg/s1600/006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKynl1NsHbDjdsr2Ygw7-xY2RVfHjXoDAX8Cn27zY89NyiicljHsaucW4dNTTkvVxweZ-PrX037fJaagPsQwkn4H59awcSTypCbp0cUZG6VeIPizE8gCyRgWtUci6ZSVukd5ngsI15Acg/s1600/006.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">My love for Brussels sprouts extends far and deep, years before they became a fad at hip eateries in Chicago and San Francisco. Back to a time when the idea finding fresh Brussels sprouts at the grocery store in Fairbanks was unthinkable, and so ours came to the dinner table via frozen baggies from the super market. We were so oblivious to the thought of fresh Brussels sprouts as a kid that when we grew them in our family garden, my sister and I were more excited to use them as "Barbie cabbages" than actually consuming them.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNmfj6_RtYPdRcoNsb9ZPz9_eap4BTIT0mfMaSBO66unDzsSA2vW6TdyPLxR8sFH-CcesnIyTTRf_Ey4U91x-R63IYtQtkPIvvsMpoFfYiUMO1SWqzNduxVoLAr87iGtQvhCBxwvRg93o/s1600/photo.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNmfj6_RtYPdRcoNsb9ZPz9_eap4BTIT0mfMaSBO66unDzsSA2vW6TdyPLxR8sFH-CcesnIyTTRf_Ey4U91x-R63IYtQtkPIvvsMpoFfYiUMO1SWqzNduxVoLAr87iGtQvhCBxwvRg93o/s1600/photo.JPG" height="320" width="293" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;">Also, Holly and I were obsessed with Barbies. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Anywho, times sure have changed! Holly and I no longer play with dolls that have no realistic relation to the actual measurements of a real woman, and nowadays I can stop by the grocery store and pick up an ENTIRE STOCK of Brussels sprouts for dinner! Or in my case, spot them at Trader Joe's in Oregon and bring them home in my luggage. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">People do that, right?</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Well, if they don't, they should. My sister thought I was nuts and snapped a photo. (Have I also mentioned how I stockpile Trader Joe's items at my house? I should probably share less, frankly.)</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">My usual method of preparation is to </span><a href="http://chenagirlcooks.blogspot.com/2012/12/roasted-brussels-sprouts.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">roast them</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> with olive oil, salt, and pepper, or sear them in a hot cast iron skillet with plenty of bacon. But I came across a recipe for a raw Brussels sprouts salad and was intrigued. I'd heard about these raw salads, but never attempted one myself. It had simple ingredients I almost always have on hand, and it came together quickly and beautifully. And now I'm obsessed with it. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">[Side note: check out my pretty new cutting board my Dad made me for Christmas!!! I love love loooooove it and decided it needed to make the blog and the photo shoot, too.</span> ] </div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I tend to find myself in salad ruts, using the same tried and true ingredients over and over. But this salad is different and surprising and completely delicious and nutritious. I enjoy the flavor the apple cider vinegar lends to the dressing, and ribbons of sprouts are complimented by the saltiness of the Parmesan and the nutty walnuts. Try it and I think you'll become addicted, too!</span> </div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong><u>Shaved Brussels Sprouts Salad with Parmesan & Walnuts</u></strong></span></div>
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<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong> </div>
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<span style="font-family: "Trebuchet MS", sans-serif;">(Adapted from </span><a href="http://www.shutterbean.com/2010/brussels-sprout-salad/" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">Shutterbean</span></a><span style="font-family: "Trebuchet MS", sans-serif;">)</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"></span> </div>
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<span style="font-family: "Trebuchet MS", sans-serif;">3/4 pound Brussels sprouts</span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">1 cup toasted walnuts, chopped roughly</span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">3/4 c. Parmesan cheese, shredded (I use my food processor)</span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 cup olive oil</span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">1/4 cup apple cider vinegar</span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">2 teaspoons Dijon mustard</span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">2 teaspoons honey</span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">salt & pepper</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">1. Shred the Brussels sprouts in a food processor, on a Mandolin, or with a sharp knife. Toss them in a bowl with the toasted walnuts and cheese (saving a little of each for the top of the salad as presentation).</span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;"></span> </div>
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<span style="font-family: "Trebuchet MS", sans-serif;">2. In a small jar with a lid, add the olive oil, vinegar, mustard, honey, salt and pepper. Shake well.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">3. Pour the dressing over the salad (you may not want to use it all- add some, then test for flavor, and keep adding until the salad has the amount of dressing you like). Top with the remaining cheese and walnuts and serve immediately!</span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;"></span> </div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Enjoy!</span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">xo h</span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;"></span> </div>
<br />Heidihttp://www.blogger.com/profile/03604112079091088485noreply@blogger.com4tag:blogger.com,1999:blog-4763135158127441140.post-18232791056359995822013-12-31T18:50:00.002-09:002014-01-02T11:36:09.629-09:00pumpkin spice muffins<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, "Times New Roman", serif;">For Christmas this year, my adorable nieces in Fairbanks gave me the holiday death plague. Complete with hacking cough, sore throat, congestion...you get the idea. I feel like death warmed over. A pair of socks or some homemade drawing with macaroni glued to it would have sufficed. Instead, I have the voice of a 6-pack-a-day smoker and the feeling of a hangover without the joy of the previous night's festivities. Merry Christmas, Auntie Heidi!</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">So here I lay on my couch, with the Food Network buzzing in the background. My girl Ina Garten is making some delicious Italian Feast of roast fish with polenta and celery salad. The plague has done nothing to curb my appetite (DAMN IT) and all I want to do is reach through the television and have a little taste for myself.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">A staycation for one seems to be what the doctor's ordered. Even Milo agrees. He's barely moved from his perch atop the couch all day. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">In my delirious, sick-y state I decided I needed to bake something. I KNOW, I KNOW. I'm a terrible baker. Recipe exactness is for the weak and timid. Which is my excuse for why nearly every cake I've ever made looks more like a pancake than an actual cake. But I've really wanted to make this holiday muffin recipe I received in the mail, and my house is still full of Christmas decorations so it still feels very festive here on the West side of Anchorage. And therefore, I made muffins. Which turned out super delicious, and may even be deceptively healthy. So therefore, Happy New Year's resolution to you, too! (Just ignore the enormous amount of sugar in them.)</span> </div>
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</div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Here's to a happy, healthy, delicious 2014!!!</span></div>
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<strong><u><span style="font-family: "Trebuchet MS", sans-serif;">Pumpkin Spice Muffins</span></u></strong><br />
<span style="font-family: "Trebuchet MS", sans-serif;">(Adapted from </span><a href="http://www.eatliverun.com/whole-wheat-pumpkin-spice-muffins/" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">eatliverun.com</span></a><span style="font-family: "Trebuchet MS", sans-serif;">)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"> </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 c. whole wheat pastry flour</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 t. baking powder</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 t. baking soda</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3/4 t. salt</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 t. cinnamon</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/4 t. nutmeg</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/4 t. ground cloves</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/4 t. ground ginger</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 eggs</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 1/4 c. brown sugar</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 c. canola oil</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 can (or 7.5 oz.) pumpkin puree</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 c. warm water</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"> </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><u>For streusel topping</u>:</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 c. old fashioned oats</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 c. brown sugar</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">scant 1/4 c. flour</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/4 t. salt</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/4 t. cinnamon</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3 T. cold unsalted butter, cubed</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"> </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">(1) Preheat the oven to 375 degrees. Spray a 12-muffin tin with non-stick cooking spray, or use cute polka-dot liners like I did. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">(2) Whisk the flour, baking powder, baking soda, salt, and spices in a large bowl or mixer with the whisk attachment.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">(3) In another bowl, whisk together the eggs, brown sugar, oil, pumpkin, and water.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">(4) Add the wet ingredients to the dry and mix until JUST blended (don't overmix!)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">(5) Fill the muffin tins 3/4 of the way with batter.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">(6) Mix all of the streusel ingredients except for the butter. Add the butter after the other ingredients are fully incorporated, and use your fingers to crumble up the butter into the mix until only small pieces of butter remain. Top each muffin with a small handful of streusel.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">(7) Bake for 30-35 minutes, checking after 30 minutes, until a toothpick inserted in the center comes out clean.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Enjoy!</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">xo H</span>Heidihttp://www.blogger.com/profile/03604112079091088485noreply@blogger.com0tag:blogger.com,1999:blog-4763135158127441140.post-4850369559922440752013-12-02T11:47:00.002-09:002013-12-02T11:47:44.604-09:00perfect hashed browns<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, "Times New Roman", serif;">It's no secret that my favorite meal is breakfast. It incorporates all of my very favorite things: eggs (I eat them any way I can get them), some sort of delectable pork product (sausage? ham? bacon? do I have to choose?), a carbo-rific component, and OJ. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
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<span style="font-family: Georgia, "Times New Roman", serif;">The problem with breakfast, however, is that it implies an "early morning" requirement. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">You see, I'm good at so many things. Cooking, online shopping, making shapes with Play-Doh. Waking up in the morning? Ugh. I'm what you call "morning-impaired." </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">But BRUNCH?! Oh, yeah. Brunch I can do. To me, brunch is basically breakfast after you can sleep in for a bit. Now <em>that's</em> my kind of meal.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">If it's breakfast for one, I'm usually a poached-egg-on-buttery-toast kind of girl, just like my Mom. But when friends or family come over, I kick it up a notch. Lately, I've been attempting to use my bounty of Alaskan potatoes, and recently whipped up this batch of perfect hashed browns. I've tried a few different methods- pre-heating the potatoes in the microwave, roasting everything in the oven. But I find that nothing produces a perfectly crisp, browned pile of potatoes like butter, a little patience, and a cast iron skillet.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">If you're using a thin-skinned waxy potato like I did, don't even bother peeling them. I rarely peel my potatoes. I usually tell friends it's because there are so many good vitamins in the skin, and I think that's true. But the real truth is I'm just too lazy to bother. A good scrubbing is all they really need.</span></div>
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<br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong><u>Perfect Hashed Browns</u></strong></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">(Serves about 4. Adapted from </span><a href="http://www.foodnetwork.com/recipes/ina-garten/hashed-browns-recipe/index.html" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">Barefoot Contessa</span></a><span style="font-family: "Trebuchet MS", sans-serif;">)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3 tablespoons unsalted butter</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 1/2 pounds small potatoes, such as Yukon Gold, purple, or German Butterball</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 large onion, diced</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 teaspoons kosher salt</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">freshly ground black pepper</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2-3 sprigs fresh thyme (optional)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">(1) Melt the butter over medium heat in a large cast iron skillet.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">(2) Add the onions, potatoes, salt, and pepper and cook for 20-25 minutes, flipping occasionally with a spatula. Add the thyme towards the end of the cooking and serve hot.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Enjoy!</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">xo H</span>Heidihttp://www.blogger.com/profile/03604112079091088485noreply@blogger.com0