tag:blogger.com,1999:blog-26863605013910671902024-03-13T16:10:49.739-07:00In Pleasant CompanyMost things are better very soon, and in pleasant company.Pleasant Companyhttp://www.blogger.com/profile/11747422103751832630noreply@blogger.comBlogger67125tag:blogger.com,1999:blog-2686360501391067190.post-10961995190285352302012-01-05T21:18:00.000-08:002012-01-05T21:18:07.279-08:00The Infrequent Periodical<span style="font-family: Arial, Helvetica, sans-serif;">The cadence of broadcast has a wide range, whose more-frequent end has been exploited by new modes of publication. There are the more traditional rhythms like the daily paper, and weekly and monthly magazines. But with Twitter and Facebook and myriad other ways to spread one’s word on a whim, daily can seem like a snail’s pace. News gets picked up and distributed seconds after it occurs. Many people (and brands, and publishers) tweet tens and even hundreds of times a day. With the global nature of communication and the ease of home publication, the middle of the night is fair game. One of the first things I do each morning is reach for my phone to find out what I missed while I slept. </span><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-s7aq91O4wvk/TwaD460ARHI/AAAAAAAAD-Q/weF7RXUT5Mw/s1600/IMG_3657.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://3.bp.blogspot.com/-s7aq91O4wvk/TwaD460ARHI/AAAAAAAAD-Q/weF7RXUT5Mw/s400/IMG_3657.JPG" width="400" /></a></div><span style="font-family: Arial, Helvetica, sans-serif;">There are many benefits to this level of sharing and connectedness, but I’d like to take a minute to pay homage to the other end of the spectrum: the <i style="mso-bidi-font-style: normal;">infrequent periodical</i>. For the purpose of this post, let’s call it somewhere between monthly and annually. This is a frequency that I love—dependable in its consistency, yet restrained enough to allow time to anticipate, and then appreciate once it arrives. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-InsDa0PL-oQ/TwaCrD-PDLI/AAAAAAAAD-E/n5voaLxNfZU/s1600/IMG_4036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://4.bp.blogspot.com/-InsDa0PL-oQ/TwaCrD-PDLI/AAAAAAAAD-E/n5voaLxNfZU/s400/IMG_4036.JPG" width="400" /></a></div><span style="font-family: Arial, Helvetica, sans-serif;">Of course, this is true in the traditional sense, for published periodicals. In the world of food, among others, there’s <a href="http://www.thecanalhouse.com/buythebook.html">Canal House Cooking</a>, <a href="http://www.remedyquarterly.com/about/">Remedy Quarterly</a>, and the latest darling, <a href="http://www.mcsweeneys.net/luckypeach/">Lucky Peach</a>. I’ll admit that my relationship with this new rag from <a href="http://www.mcsweeneys.net/">McSweeny’s</a> and <a href="http://www.momofuku.com/">David Chang</a> has been volatile, but I believe its publishing calendar played an important role in allowing me to transition from my initial, unfavorable take, to my current position of admiration. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">When I first picked up Lucky Peach, I was wooed by the graphic design and investment in original illustration, but I was acutely turned off by the voice and the unnecessarily long (16 page!) and tiresome blow-by-blow of the research process. In short, I found it to be an aggressive, overly masculine, masturbatory work of drivel whose potential target audience was little more than the authors and their best friends. But I tabled it for a few weeks, and then slipped it in my bag on my way out the door to a summer getaway. I proceeded to read every article, word for word. This almost never happens. Despite the article that initially turned me off (whose format has unfortunately been repeated in the second issue), I went on to find seemingly endless unexpected treasures, like recipes for ramen and slow cooked eggs. I now find Lucky Peach to be a unique peek into “modernist cuisine” that fills a huge gap in the food magazine landscape and provides access to a culinary world that has previously been all but inaccessible to us food layfolk.<span style="mso-spacerun: yes;"> </span>If issues had been gathering on my coffee table, I wouldn’t have had the time to reassess. <o:p></o:p></span><br />
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<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Arial, Helvetica, sans-serif;">And <i style="mso-bidi-font-style: normal;">infrequent periodical</i> is a nice rhythm for other things too, like occasions to make fried chicken at home, or trips to a museum, or visits from a long-distance lover. What are your favorite <i style="mso-bidi-font-style: normal;">infrequent periodicals</i>? </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-CFNHRfqX8f0/TwaCIE8OsgI/AAAAAAAAD94/tnmiZasEG40/s1600/IMG_3981.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://2.bp.blogspot.com/-CFNHRfqX8f0/TwaCIE8OsgI/AAAAAAAAD94/tnmiZasEG40/s400/IMG_3981.JPG" width="400" /></a></div></div>Pleasant Companyhttp://www.blogger.com/profile/11747422103751832630noreply@blogger.com3tag:blogger.com,1999:blog-2686360501391067190.post-78577066181035741002011-12-19T20:44:00.000-08:002011-12-20T09:06:22.096-08:00Kale Campaign<span style="font-family: Arial, Helvetica, sans-serif;">I know it’s annoying, but I can’t help myself. Every time someone tells me they don’t like a certain food, I have a really hard time believing them. Usually, I think when people don’t like a certain food, what they really don’t like is a certain preparation, or a bad specimen. And what they need is exposure to a great version of that food, prepared well. (Or, I think they need me to cook it for them.)</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-pADmFkoj06Y/TvASF60HKUI/AAAAAAAAD8c/CoJBPGwsbf4/s1600/IMG_3898.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-pADmFkoj06Y/TvASF60HKUI/AAAAAAAAD8c/CoJBPGwsbf4/s400/IMG_3898.JPG" width="400" /></a></div><span style="font-family: Arial, Helvetica, sans-serif;">It’s like the ros<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">é</span> phenomenon. Ten years ago, many people I know (including myself) would have said they did not like ros<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">é</span>. Now, we’re all about it. We can be discerning within the category, we’re drinking ros<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">é</span> in the winter, we like it with bubbles. Ten years ago I had only tried two or three glasses of ros<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">é</span>, and I didn't like them. I certainly wouldn’t consider chucking all red wine because of a bad glass, but my ros<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">é</span> sample size was small and I drew false conclusions based on insufficient evidence. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-v8buSfcz8z0/TvASU8tr2EI/AAAAAAAAD8k/QJXtLGDChHQ/s1600/IMG_3892.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://4.bp.blogspot.com/-v8buSfcz8z0/TvASU8tr2EI/AAAAAAAAD8k/QJXtLGDChHQ/s400/IMG_3892.JPG" width="400" /></a></div><span style="font-family: Arial, Helvetica, sans-serif;">And so it was when my dear friend confided that he didn’t like kale. I tried to play it cool, but on the inside the kale campaign was officially launched. I began thinking of all the ways to woo a hater with kale goodness.<span style="mso-spacerun: yes;"> </span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">There’s my favorite: <a href="http://raw%20kale%20salad%20with%20shallots%20and%20ricotta%20salada/">raw kale salad with shallots andricotta salada</a>. Or <a href="http://www.lucques.com/">Susan Goin’s</a> kale heaven with squash and faro. Or strips of hearty kale in traditional minestrone soup. Or lemony kale with pepitas under chili verde. Or <a href="http://www.marthastewart.com/352641/vegetable-rice-bowl-miso-dressing">kale with tofu and miso dressing</a>. Or....</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Sk9u4lo0giU/TvASZwp1bVI/AAAAAAAAD8s/6rojhnRSCw4/s1600/IMG_3873.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://4.bp.blogspot.com/-Sk9u4lo0giU/TvASZwp1bVI/AAAAAAAAD8s/6rojhnRSCw4/s400/IMG_3873.JPG" width="400" /></a></div><span style="font-family: Arial, Helvetica, sans-serif;">While my kale campaign may not have been a success based on original intent (we’ve moved from “I hate kale” to “I’m not a fan of kale”), it has been successful in another way. I have discovered and rediscovered so many wonderful ways to prepare kale. In this season with so few, fresh green options, kale ends up being the hero of many meals.<span style="mso-spacerun: yes;"> </span>Here’s one of my new favorites. On cold, work-from-home afternoons, I’ve been eating it for lunch with a hunk of crusty bread. But I bet it would also be awesome next to a juicy steak, or under a fried egg. <o:p></o:p></span><br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial, Helvetica, sans-serif;">Spicy Creamed Kale</span></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 T butter</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 medium yellow onion, diced</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">3 cloves garlic, minced</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">¼ t red pepper flakes</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 bunch Tuscan kale, spines removed, chopped</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">½ cup half and half</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1-2 ounces tomme or other firm cheese, grated</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Salt and pepper</span></div><ul><li><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Heat the butter over medium heat in a sauté pan. Add the onions and cook for 3-4 min. </span></div></li>
<li><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Add garlic and red pepper and cook until onions are translucent. Stir to keep from browning. </span></div></li>
<li><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Add the kale and stir to coat with butter and onions. Cook until soft and wilted, about 10 minutes.</span></div></li>
<li><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Add the half and half and cheese, stir until combined. Cook over low heat for a few minutes until the cream has thickened and the cheese is fully incorporated. </span></div></li>
</ul>Pleasant Companyhttp://www.blogger.com/profile/11747422103751832630noreply@blogger.com2tag:blogger.com,1999:blog-2686360501391067190.post-90980723360061816932011-12-12T15:34:00.000-08:002011-12-12T22:01:26.815-08:00Magic Antlers<span style="font-family: Arial, Helvetica, sans-serif;">On most days, and definitely on good days, hundreds of ideas run through my head. I don’t think I’m alone here. They are certainly not all good ideas (maybe I should cut my hair like </span><a href="https://www.facebook.com/pages/Grimes/133232266718746#!/photo.php?fbid=216119371763368&set=a.143434102365229.22664.133232266718746&type=3&theater"><span style="font-family: Arial, Helvetica, sans-serif;">Grimes</span></a><span style="font-family: Arial, Helvetica, sans-serif;">), but they don’t all suck either (orange clove vodka could taste good). But most of those ideas drop out just as quickly as they pop in. Ephemeral like a </span><a href="http://en.wikipedia.org/wiki/Meteoroid"><span style="font-family: Arial, Helvetica, sans-serif;">shooting star</span></a><span style="font-family: Arial, Helvetica, sans-serif;">, they can spark and then fizzle in a matter of seconds.<span style="mso-spacerun: yes;"> </span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Upon inspection, every big to-do list and all my New Year’s resolutions have some underlying theme of holding on to more ideas. I yearn to nurture just a few more ideas into something real. To give just a little more thought, spend a few more minutes, and take some of the better ideas a bit further. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.etsy.com/listing/55019350/i-will-gather-the-stars-for-you-small?ref=cat2_gallery_17"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="400" src="http://4.bp.blogspot.com/-YxtVWSkLqQA/TuaNc4scvfI/AAAAAAAAD6c/UDOt5lqAXjA/s400/I+will+gather+the+stars+for+you.jpg" width="370" /></span></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Arial, Helvetica, sans-serif;">I love this print by </span><a href="http://www.jenrenninger.com/"><span style="font-family: Arial, Helvetica, sans-serif;">Jenn Renninger</span></a><span style="font-family: Arial, Helvetica, sans-serif;">, <span style="mso-spacerun: yes;"> </span><em>I Will Gather the Stars for You</em>. It’s just what I need: a mystical deer looking out for me, gathering all the good stuff that flitters around in my brain and funneling it down through his magic antlers into some digestible action plan. But short of a mystical deer, I have my blog. It’s a forum that inspires me to take an idea that made an appearance in my mind, and develop it just a tiny bit more. </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Arial, Helvetica, sans-serif;">On Thanksgiving, while making </span><a href="http://www.saveur.com/article/Recipes/Honey-and-Herb-Biscuits"><span style="font-family: Arial, Helvetica, sans-serif;">Honey and Herb Biscuits</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> and </span><a href="http://www.bonappetit.com/recipes/2011/11/pecan-bourbon-and-butterscotch-bread-pudding"><span style="font-family: Arial, Helvetica, sans-serif;">Pecan, Bourbon and Butterscotch Bread Pudding</span></a><span style="font-family: Arial, Helvetica, sans-serif;">, I heard a rerun of an interview with </span><a href="http://www.huffingtonpost.com/nora-ephron"><span style="font-family: Arial, Helvetica, sans-serif;">Nora Ephron</span></a><span style="font-family: Arial, Helvetica, sans-serif;">.<span style="mso-spacerun: yes;"> </span>She discussed the process she goes through, when blessed with a new idea, of determining which medium to take it to. Should it be a movie, a play, an essay, a book, a blog post? For Ms. Ephron, a blog post is a fleeting idea that she may not even agree with the next day. I liked this. It sets the standard low—a blog post does not need to be a work of greatness, but a forum to mature an idea, to lend focus to a flurry of thoughts, and to put something out there. </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Arial, Helvetica, sans-serif;">With this approach, I plan to start blogging again. Same place, same voice, and maybe a slightly broader theme. I am excited!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-IX5EeeGv1pU/TuaQbiMipKI/AAAAAAAAD6k/oY080-G9V-I/s1600/IMG_3833.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="283" src="http://4.bp.blogspot.com/-IX5EeeGv1pU/TuaQbiMipKI/AAAAAAAAD6k/oY080-G9V-I/s400/IMG_3833.JPG" width="400" /></a></div></div>Pleasant Companyhttp://www.blogger.com/profile/11747422103751832630noreply@blogger.com2tag:blogger.com,1999:blog-2686360501391067190.post-40766885828797692462011-05-08T15:39:00.000-07:002011-05-16T08:46:20.677-07:00Fatty Pig Cheeks<span style="font-family: Arial, Helvetica, sans-serif;"> Earlier this week, I was giving a friend a tour of my home and it dawned on me that there should be a new stop:<span style="mso-spacerun: yes;"> </span>the storage unit/meat curing room. <a href="http://www.apartmenttherapy.com/sf/house-tours/abigails-modern-condo-house-call-142673">My place</a> is small, so usually it’s the living room/kitchen, bathroom, bedroom and patio. Depending on my guest’s interest, I can turn every piece of art into a full-saga, so if I want to draw out the tour, the art usually is where I do it.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-xJUPZScPOCQ/TccaNnUtYpI/AAAAAAAADss/fnPGq2F6NvE/s1600/DSC_0047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="265" src="http://4.bp.blogspot.com/-xJUPZScPOCQ/TccaNnUtYpI/AAAAAAAADss/fnPGq2F6NvE/s400/DSC_0047.JPG" width="400" /></span></a></div><span style="font-family: Arial, Helvetica, sans-serif;">But now that I have pork jowls hanging in my basement storage locker, there’s a whole new angle to the tour. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Arial, Helvetica, sans-serif;">“It’s a pig jowl. Like fatty pig cheeks.” (I make a hand gesture outlining the jowl area on my own face.) “No, I don’t really know what I’m doing. Yes, I’m going to eat it. No, I’m not afraid I’m going to poison my friends.” </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Arial, Helvetica, sans-serif;">That seems to cover it. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-hY3ER-RFgKw/Tccac2EX17I/AAAAAAAADsw/troBu0tDM5A/s1600/DSC_0116.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-hY3ER-RFgKw/Tccac2EX17I/AAAAAAAADsw/troBu0tDM5A/s400/DSC_0116.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-EfZw6CgzomA/TccajRtbnaI/AAAAAAAADs0/0nBXqUBKsZQ/s1600/DSC_0121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-EfZw6CgzomA/TccajRtbnaI/AAAAAAAADs0/0nBXqUBKsZQ/s400/DSC_0121.JPG" width="400" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Arial, Helvetica, sans-serif;">As part of my personal assignment of <a href="http://pleasantcompany.blogspot.com/2011/02/sorry-homework.html">12 months of preserving</a>, I made <a href="http://fxcuisine.com/default.asp?language=2&Display=8&resolution=high">guanciale</a> a few months ago, and one of them is still hanging next to my Christmas decorations and snow shoes. I followed <a href="http://www.amazon.com/exec/obidos/ASIN/0393058298/ruhlmancom">Ruhlman’s</a> recipe precisely, and I am quite pleased with the results. In addition to providing a new stop on the tour, my guanciale is tasty with turnip greens and a fried egg, in <a href="http://ferncola.blogspot.com/2011/05/crownband-carbonara.html">pasta</a>, and with leeks as described below. <o:p></o:p></span></div><span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Arial, Helvetica, sans-serif;">I had the leeks for dinner with a piece of toast and goat cheese, but I bet it’d be great along-side a halibut steak too. <o:p> </o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-bUsFbaJ40EM/Tcca0VLBhcI/AAAAAAAADs4/_WQ3B_5rS-4/s1600/IMG_3099.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://2.bp.blogspot.com/-bUsFbaJ40EM/Tcca0VLBhcI/AAAAAAAADs4/_WQ3B_5rS-4/s400/IMG_3099.JPG" width="400" /></a></div><span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial, Helvetica, sans-serif;">Leeks with Guanciale <o:p></o:p></span></b></div><span style="font-family: Arial, Helvetica, sans-serif;">3 large leeks</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Arial, Helvetica, sans-serif;">4 oz. guanciale, diced</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Arial, Helvetica, sans-serif;">½ cup white wine </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><ul><li><span style="font-family: Arial, Helvetica, sans-serif;">Julienne the leeks and wash thoroughly by soaking in cold water.</span></li>
</ul></div><ul><li><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Heat a sauté pan over medium heat. Add the guanciale and cook, stirring occasionally, until it’s dark brown and crispy. Remove the guanciale and set aside. Pour off most of the pig fat, leaving a thin coating across the pan. </span></div></li>
<li><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Add the leeks and cook, stirring occasionally, for about 5 minutes. Add the wine and simmer until all the excess liquid has evaporated. Continue to cook the leeks until some of them become brown and crispy. <o:p></o:p> </span></div></li>
<li><div class="MsoNormal" style="margin: 0in 0in 10pt;"><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Stir in the guanciale.</span></div></div></li>
</ul>Pleasant Companyhttp://www.blogger.com/profile/11747422103751832630noreply@blogger.com0tag:blogger.com,1999:blog-2686360501391067190.post-26165222646218876692011-04-22T08:39:00.000-07:002011-04-22T17:42:22.431-07:0050 Miles to Coffee<span style="font-family: Arial, Helvetica, sans-serif;">No matter how you measure it, Texas is big. We spent 11 days tasting, smelling, exploring and getting dusty in the Lone Star State and we never left the little jut that makes up West Texas. <o:p></o:p></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-3KldbvSlSG8/TbGfYwPHt0I/AAAAAAAADrY/-KUDT_1to9g/s1600/DSC_0084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-3KldbvSlSG8/TbGfYwPHt0I/AAAAAAAADrY/-KUDT_1to9g/s400/DSC_0084.JPG" width="400" /></a></div><span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">I loved it. And I want to go back.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Arial, Helvetica, sans-serif;">As Rock Hudson declared to Elizabeth Taylor in the 1956 hit <i style="mso-bidi-font-style: normal;"><a href="http://www.imdb.com/title/tt0049261/">Giant</a></i>, when you’re plunked down in the middle of wide-open Presidio County, <span style="mso-spacerun: yes;"> </span>it’s “fifty miles to coffee” and even farther to any other familiar treats you might be looking for like fresh produce to cook up at camp—or cell coverage. So we made our own coffee when we needed to. And guacamole too. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-D3ULifWsArY/TbGfzyuLCFI/AAAAAAAADrc/2d7TCZ2oqgU/s1600/IMG_2980.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-D3ULifWsArY/TbGfzyuLCFI/AAAAAAAADrc/2d7TCZ2oqgU/s400/IMG_2980.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-erGMAlw_3Vs/TbGgyvpzuoI/AAAAAAAADrg/mldfbn6H0qw/s1600/DSC_0336.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://4.bp.blogspot.com/-erGMAlw_3Vs/TbGgyvpzuoI/AAAAAAAADrg/mldfbn6H0qw/s400/DSC_0336.JPG" width="400" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
<span style="font-family: Arial, Helvetica, sans-serif;">And the beauty</span><span style="font-family: Arial, Helvetica, sans-serif;"> of West Texas is overwhelming—filled with plants that haven’t <a href="http://www.reuters.com/article/2011/04/19/us-texas-wildfires-idUSTRE73I68620110419">seen a drop of rain</a> since August and still manage to eke out a shock of green or a desperate bloom, and people who disoriented us with their kindness. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-MOAzsyHKSF8/TbGhCToHgyI/AAAAAAAADrk/hxWkcIX-5mk/s1600/DSC_0360.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://2.bp.blogspot.com/-MOAzsyHKSF8/TbGhCToHgyI/AAAAAAAADrk/hxWkcIX-5mk/s400/DSC_0360.JPG" width="400" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Arial, Helvetica, sans-serif;">I’ve been having a debate with my coconspirator in this recent Texas adventure about the impact of such a getaway: Does really escaping—the emails, meetings, piles of laundry, and drizzle—and basking in the heat, the open space and the quiet actually rejuvenate you to engage with everything that’s waiting back at home? Or does that taste of fantasy darken your reality upon return with a cloud of knowing what else is out there? <o:p></o:p></span></div><span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">Regardless, I wouldn’t trade the luxury of a getaway for anything, and I’m already plotting my next one. <o:p></o:p></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-VU6KqdrRt24/TbGhJC_bmiI/AAAAAAAADro/nthenpVw5T4/s1600/DSC_0012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://4.bp.blogspot.com/-VU6KqdrRt24/TbGhJC_bmiI/AAAAAAAADro/nthenpVw5T4/s400/DSC_0012.JPG" width="400" /></a></div><span style="font-family: Arial, Helvetica, sans-serif;"> </span>Pleasant Companyhttp://www.blogger.com/profile/11747422103751832630noreply@blogger.com2tag:blogger.com,1999:blog-2686360501391067190.post-88480034160382608932011-02-27T10:17:00.000-08:002011-02-27T10:45:40.712-08:00Sorry, Homework.<span style="font-family: Arial, Helvetica, sans-serif;"></span><span style="font-family: Arial, Helvetica, sans-serif;">I remember singing a sweet sayonara when I left <a href="http://www.foster.washington.edu/Pages/home.aspx">grad school</a>. Though I had learned loads, and was endlessly grateful for the opportunity, there was still an inner voice that said somethig like, “F%#k you, homework. Never again.” </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">But now I am eating my inner words, and would like to issue a formal apology, “Sorry, homework, you’re not all that bad.” </span><br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" height="300" l6="true" src="https://lh6.googleusercontent.com/-2PS_9jpgNPo/TWhtbtVrJiI/AAAAAAAADeA/x71Tn29WVZw/s400/DSC_9586.JPG" width="400" /><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><span style="font-family: Arial, Helvetica, sans-serif;">Over the past two months, I have been reveling in the experience of having an assignment—lots of assignments. Somehow, they seem to be keeping me creative. There are a lot of things that take priority in my life, and these things are not bad. For example: work, seeing my friends and family, exercise, grocery shopping. And I have a pretty manageable list (no kids, no elderly parents to care for, one job). But these tasks often edge out making time for creative projects, and those projects are a very core part of what keeps me, me. So, I have been enjoying assignments that force me to prioritize being creative. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I was in a quilting slump. I had started a quilt with awesome visions in my head, but it wasn’t materializing how I had envisioned it, and I stopped. For a long time. But then my friends decided to have a party: Bad Art—It’s Trashy. Guest “artists” were invited to create a piece of bad, trashy art to be displayed at an opening. Yes! That was the assignment I needed to make friends with my sewing machine and get exited again about creating.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">And I’m not the only one. The popularity of programs like <a href="http://www.foodbuzz.com/project_food_blog">Project Food Blog</a> from FoodBuzz and Mrs. Wheelbarrow’s <a href="http://www.mrswheelbarrow.com/charcutepalooza/the-ruhls-2/">Charcutepalooza</a>, and <a href="http://www.bing.com/search?q=100+pushups&src=IE-SearchBox&FORM=IE8SRC">100 Push Ups</a> is a sign that lots of people are clamoring for an assignment to help them accomplish their goals. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-JzJetB3Muxo/TWhuBlV-flI/AAAAAAAADeI/VIKWlZvipMA/s1600/IMG_2696.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" l6="true" src="https://lh5.googleusercontent.com/-JzJetB3Muxo/TWhuBlV-flI/AAAAAAAADeI/VIKWlZvipMA/s400/IMG_2696.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-_cHr-JCi0o0/TWhuDBB2qJI/AAAAAAAADeM/O3Kc7s0Ux7o/s1600/IMG_2709.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" l6="true" src="https://lh3.googleusercontent.com/-_cHr-JCi0o0/TWhuDBB2qJI/AAAAAAAADeM/O3Kc7s0Ux7o/s400/IMG_2709.JPG" width="400" /></a><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><span style="font-family: Arial, Helvetica, sans-serif;">So behold, my food assignment to myself for 2011: make a new preserved item each month. And by new, I mean new to me. So, build a new pantry skill twelve times this year. I started out easy. In January, I made preserved lemons: pack lemons in salt, wait. I’m still waiting. For February, I am just under the wire. I am headed out now to pick up two freshly butchered pork jowls from <a href="http://seabreezefarm.net/">Sea Breeze Farms</a>, with which I will make <a href="http://fxcuisine.com/default.asp?language=2&Display=8&resolution=high">guanciale</a>. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Wish me luck. And I'll wish you assignments that keep you creative. </span>Pleasant Companyhttp://www.blogger.com/profile/11747422103751832630noreply@blogger.com3tag:blogger.com,1999:blog-2686360501391067190.post-65173457105349156132011-02-14T18:58:00.000-08:002011-02-15T08:29:27.391-08:00Magic Muffins<span style="font-family: Arial, Helvetica, sans-serif;">With all the talk these days about wheat allergies, gluten intolerance and <a href="http://glutenfreegirl.com/about/">celiac disease</a>, it was nice to read a story about how muffins improved a little girl’s life. Nice because it bolstered my up-on-muffins weekend, adding to the already-good feeling of having brought some pretty serious corn muffins to a chili potluck this weekend. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-E3e3BbypakA/TVnqx49ckrI/AAAAAAAADdo/kS5doMoV_gQ/s1600/IMG_2892.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="300" src="http://1.bp.blogspot.com/-E3e3BbypakA/TVnqx49ckrI/AAAAAAAADdo/kS5doMoV_gQ/s400/IMG_2892.JPG" width="400" /></a></div><span style="font-family: Arial, Helvetica, sans-serif;">And nicer, I’d say, because Jermome Groopman’s <em><a href="http://www.newyorker.com/reporting/2011/02/07/110207fa_fact_groopman">The Peanut Puzzle</a></em>, published in last week's New Yorker, is one of a handful of articles I have read in the last few months that cover investigations about what we might be doing as a culture to impact childhood allergies. All seem to point to a solution that includes fewer diet restrictions and a simpler way of keeping kids healthy.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-HRpKsYmqkIY/TVnq7bG5hPI/AAAAAAAADds/HF74V4xmRKM/s1600/IMG_2857.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="300" src="http://4.bp.blogspot.com/-HRpKsYmqkIY/TVnq7bG5hPI/AAAAAAAADds/HF74V4xmRKM/s400/IMG_2857.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-OnH1nCLBaUM/TVnq-50PtcI/AAAAAAAADdw/q4R0KD6UfTw/s1600/IMG_2873.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="300" src="http://4.bp.blogspot.com/-OnH1nCLBaUM/TVnq-50PtcI/AAAAAAAADdw/q4R0KD6UfTw/s400/IMG_2873.JPG" width="400" /></a></div></font><span style="font-family: Arial, Helvetica, sans-serif;">In The Peanut Puzzle, Groopman explores the growing incidence of food allergies, and doctors’ changing wisdom on what causes allergies and how to prevent them. <a href="http://www.mountsinai.org/profiles/hugh-a-sampson?id=0000072500001497166262">Scientists</a> are questioning whether the guidelines to delay children’s exposure to common allergens (dairy, peanuts, shellfish, etc.) actually reduce incidents of allergies. Some studies indicate that perhaps the opposite is more effective—that exposing children at a young age to peanuts and dairy may help ward off related allergies. And in the case of the girl and the muffins—a seven year old with a severe dairy allergy—slow introduction of baked goods with dairy helped reduce her reaction to cheese and enabled her to enjoy pizza. </span><br />
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<div></div></font><span style="font-family: Arial, Helvetica, sans-serif;">While my corn muffins with coriander, Poblanos and white cheddar didn’t cure anyone of any ailments, they were rich, moist, and flavorful, and tasted great with a big bowl of beefy chili. Give them a try, and I’ll keep reading as we aim to solve the peanut puzzle and get a handle on allergies. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-XjTpVW-N0hE/TVnrMBaEc6I/AAAAAAAADd0/K3JBFjazDlQ/s1600/IMG_2879.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="300" src="http://2.bp.blogspot.com/-XjTpVW-N0hE/TVnrMBaEc6I/AAAAAAAADd0/K3JBFjazDlQ/s400/IMG_2879.JPG" width="400" /></a></div></font><span style="font-family: Arial, Helvetica, sans-serif;"></span></font><span style="font-family: Arial, Helvetica, sans-serif;"><strong>Coriander Corn Muffins</strong></span><br />
<div></div><div><span style="font-family: Arial;">Based on Gourmet's <a href="http://www.epicurious.com/recipes/food/views/Corn-Bread-with-Fennel-Seeds-Dried-Cranberries-and-Golden-Raisins-105759">Corn Bread with Fennel Seeds, Dried Cranberries, and Golden Raisins</a> <br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span></span><span style="font-family: Arial, Helvetica, sans-serif;">1 medium Poblano pepper</span> </font></div><span style="font-family: Arial, Helvetica, sans-serif;">1 T coriander seeds</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2/3 cup medium grind yellow cornmeal</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1-1/2 teaspoons baking powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 teaspoon baking soda</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 teaspoon salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup unsalted butter, melted and cooled</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 large eggs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups buttermilk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1½ cups sharp white cheddar, grated</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1½ cups frozen corn</span><span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
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<ul><li><span style="font-family: Arial, Helvetica, sans-serif;">Char the pepper over a flame, cool it in a closed paper bag, and rub off the charred skin. Remove the stem, seeds and ribs, and dice. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Toast the coriander in a dry pan over medium heat until aromatic. Grind the seeds in a mortar and pestle. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Mix the flour, cornmeal, baking powder, baking soda, salt and coriander in a bowl. Mix the butter, eggs and buttermilk in a separate bowl. Combine the wet and dry ingredients. Stir in the Poblanos, cheese and corn. </span><span style="font-family: Arial, Helvetica, sans-serif;"></span></li>
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<li><span style="font-family: Arial, Helvetica, sans-serif;">Spoon the batter into medium muffin tins lined with parchment paper or muffin cups. Bake at 375° for 20 – 25 minutes.</span></font></font></font></font></font></li>
</ul>Pleasant Companyhttp://www.blogger.com/profile/11747422103751832630noreply@blogger.com0tag:blogger.com,1999:blog-2686360501391067190.post-13972080403805208732011-01-22T17:10:00.000-08:002011-01-23T08:56:31.272-08:00The Company I Keep<span style="font-family: Arial, Helvetica, sans-serif;">My companion predicted that the evening would be about food shame, but I walked away from <a href="http://michaelpollan.com/">Michael Pollan’s</a> talk feeling quite the opposite. Pollan’s premise that restoring community, culture, and the wholeness of foods to eating can correlate with better health and a healthier agricultural system is energizing. The fact that whole foods taste better, and that enjoying them with other people can be better for both the individual and the community motivates me to live in a healthy way—an opposite feeling than, say, a diet. It’s the connection that comes with good food that gets me excited about sourcing, cooking and sharing meals. And it turns out that that connection can serve a larger good as well. </span><br /><span style="font-family: Arial, Helvetica, sans-serif;"></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_0gGwOOHAxYg/TTt_ACDtlZI/AAAAAAAADc8/nDwyN70v2z0/s1600/IMG_2755.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" s5="true" src="http://2.bp.blogspot.com/_0gGwOOHAxYg/TTt_ACDtlZI/AAAAAAAADc8/nDwyN70v2z0/s400/IMG_2755.JPG" width="400" /></a></div></font><span style="font-family: Arial, Helvetica, sans-serif;">I (like many others) have been a Pollan fan for years, and attending his <a href="http://www.seattlesymphony.org/symphony/buy/single/production.aspx?id=10273&src=t&dateid=10273">talk</a> was certainly an act of the converted heading out to be preached to. I am a very new fan, however, of <a href="http://www.brenebrown.com/">Brene Brown</a>, and I saw <a href="http://www.ted.com/talks/brene_brown_on_vulnerability.html">her TED talk</a> shortly after I went to see Pollan. Based on her research, she talks about the power of vulnerability as a key ingredient to living a whole-hearted life with a “strong sense of love and belonging.” That connection, as she describes it, is what gives purpose to all our lives—it’s why we’re here. </span><br /><span style="font-family: Arial, Helvetica, sans-serif;">This, I thought, is why I love food. And it’s not really food that I love, but that strong sense of connection that comes from sharing a part of myself with people I love, and connecting around something that has meaning for all of us. That’s what "In Pleasant Company" is about for me. </span><br /><span style="font-family: Arial, Helvetica, sans-serif;"></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_0gGwOOHAxYg/TTt_T5rb76I/AAAAAAAADdA/Ac83J0be7JY/s1600/IMG_2744.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" s5="true" src="http://4.bp.blogspot.com/_0gGwOOHAxYg/TTt_T5rb76I/AAAAAAAADdA/Ac83J0be7JY/s400/IMG_2744.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_0gGwOOHAxYg/TTt_W4SmutI/AAAAAAAADdE/-vOysuMS61M/s1600/chile.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" s5="true" src="http://4.bp.blogspot.com/_0gGwOOHAxYg/TTt_W4SmutI/AAAAAAAADdE/-vOysuMS61M/s400/chile.jpg" width="400" /></a></div></font><span style="font-family: Arial, Helvetica, sans-serif;">I closed out this week of food-and-connection talk with a Sunday afternoon of crafting with my friends, a big pot of chili to share as we prepared for the coming week, and an immense feeling of gratefulness. </span><br /><span style="font-family: Arial, Helvetica, sans-serif;">The combination of gamey buffalo and flavorful pork was a nice change from the traditional beef. It was good chili, for sure, but it was better in pleasant company. </span><br /><span style="font-family: Arial, Helvetica, sans-serif;"></span></font><span style="font-family: Arial, Helvetica, sans-serif;"></span><br /><div></div></font><span style="font-family: Arial, Helvetica, sans-serif;"><strong>Buffalo Chili</strong></span><br /><span style="font-family: Arial, Helvetica, sans-serif;">¼ cup canola oil</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">2 yellow onions, diced</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">3 cloves garlic, minced</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">1 # ground buffalo</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">½ # ground pork</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">14 oz canned, diced tomatoes</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">6 oz canned tomato paste</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">½ # dried pinto beans, cooked until almost tender</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">6-8 cups water</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">4 large, dried Ancho chilies, rinsed and stems removed</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">1 T cumin seeds</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">2 t coriander seeds</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">1/4 t red pepper flakes</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">Kosher salt</span><span style="font-family: Arial, Helvetica, sans-serif;"></span><br /></font><br /><ul><li><span style="font-family: Arial, Helvetica, sans-serif;">Heat the oil in a large heavy pot. Add the onions and the garlic. Cook over medium heat, stirring occasionally, until the onions are translucent but not caramelized. </span></li><br /><li><span style="font-family: Arial, Helvetica, sans-serif;">Add the buffalo and pork, break apart the meat with a wooden spoon, and cook over medium heat, stirring occasionally, until the meat is cooked through, about 10 minutes.</span></li><br /><li><span style="font-family: Arial, Helvetica, sans-serif;">Add the diced tomatoes, tomato paste and water, bring to a boil, then reduce to a simmer. Chili should cook for a total of about an hour, adding the following ingredients as you go. </span></li><br /><li><span style="font-family: Arial, Helvetica, sans-serif;">In a separate, dry, sauté pan, heat the chilies until they become fragrant, turning occasionally, 3-4 minutes. Remove them from the pan, put them in a heatproof bowl, and cover them with boiling water. Let them sit for about 15 minutes until the chilies are tender, then puree them with an immersion blender (or in a traditional blender) to make a smooth chili paste. Add to the pot. </span></li><br /><li><span style="font-family: Arial, Helvetica, sans-serif;">Heat the sauté pan again and add the cumin and coriander. Heat until fragrant, about 5 minutes, tossing frequently to avoid burning. Transfer the toasted spices to a mortar and pestle, and grind until fine. Add to the pot. </span></li><br /><li><span style="font-family: Arial, Helvetica, sans-serif;">After the chili has been cooking for a total of about 45 minutes, add the cooked beans. Cook for about 15 minutes more until the beans are soft and the flavors have mixed. Add salt to taste, about 1 tablespoon. </span></font></li><br /></ul><br />Pleasant Companyhttp://www.blogger.com/profile/11747422103751832630noreply@blogger.com0tag:blogger.com,1999:blog-2686360501391067190.post-59292627865740611812011-01-10T17:59:00.000-08:002011-01-10T18:29:54.485-08:00Mazama Snacks<span style="font-family: Arial, Helvetica, sans-serif;">I think if we had stopped snowshoeing for more than the four minutes necessary to catch our breaths and plan our route, the very flesh on our faces might have frozen. </span><br /><span style="font-family: Arial, Helvetica, sans-serif;">That’s how I feel, anyway. It was cold in <a href="http://www.bing.com/maps/default.aspx?q=mazama+washington&mkt=en-US&FORM=BYFD">Mazama</a> and my northwest-moderate sensibilities were caught off guard by the low of negative six degrees Fahrenheit. </span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_0gGwOOHAxYg/TSu3R3g_6HI/AAAAAAAADc0/w-zIcdspP5Y/s1600/P1040011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="http://4.bp.blogspot.com/_0gGwOOHAxYg/TSu3R3g_6HI/AAAAAAAADc0/w-zIcdspP5Y/s400/P1040011.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">Photo by Daniel Schmeichler</span></div><span style="font-family: Arial, Helvetica, sans-serif;">It was so cold that a picnic lunch while snowshoeing didn’t seem like a good idea, and we had to plan our meals accordingly. So each morning of our snowy mountain getaway we’d wake up, eat a hearty breakfast, and head out into the frozen fluff with only a few snacks to eat while walking. And when we made it back to the warm cabin around 3:00, we were seriously ready for lunch. No time to wait. </span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_0gGwOOHAxYg/TSu17AnWTDI/AAAAAAAADco/vF_ANELffIQ/s1600/DSC00937.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="http://1.bp.blogspot.com/_0gGwOOHAxYg/TSu17AnWTDI/AAAAAAAADco/vF_ANELffIQ/s400/DSC00937.JPG" width="400" /></a><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div><span style="font-family: Arial, Helvetica, sans-serif;">Enter snack lunch. It was perfect. Salami, cheese, pickles, clementines, last night’s squab and lamb chops, a friend’s leftover chicken livers, crackers, rolls from the general store, chocolate, biscotti. All eaten standing up in the kitchen with matted hat hair, that satisfied vacation glow, and a beer. </span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_0gGwOOHAxYg/TSu2FSxYj9I/AAAAAAAADcs/jdshTJWonoE/s1600/IMG_2638.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="http://3.bp.blogspot.com/_0gGwOOHAxYg/TSu2FSxYj9I/AAAAAAAADcs/jdshTJWonoE/s400/IMG_2638.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_0gGwOOHAxYg/TSu2Js7QWiI/AAAAAAAADcw/iI7MBSuZsdo/s1600/IMG_2650.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="http://3.bp.blogspot.com/_0gGwOOHAxYg/TSu2Js7QWiI/AAAAAAAADcw/iI7MBSuZsdo/s400/IMG_2650.JPG" width="400" /></a></div><span style="font-family: Arial, Helvetica, sans-serif;">We did take the time to cook one thing though: truffle popcorn. I like to make popcorn with olive oil for the flavor, and that sprinkle of <a href="http://www.thefrenchybee.com/casina-rossa-truffle-and-salt-35oz-p-396.html">truffle salt</a> turns a simple snack into something a little special. </span><br /><span style="font-family: Arial, Helvetica, sans-serif;">I wish I could pack this lunch and bring it to work, but I don’t have enough Tupperware. And the beer might become an issue. So I guess I'll save it for special afternoons with friends. </span><br />Pleasant Companyhttp://www.blogger.com/profile/11747422103751832630noreply@blogger.com0tag:blogger.com,1999:blog-2686360501391067190.post-17945459927131840792010-12-25T21:40:00.000-08:002010-12-29T11:25:27.041-08:00Clementine Countdown: 1!<span style="font-family: "Arial", "sans-serif";">Merry Christmas, everyone! Here's to laughing with the ones you love, new adventures, and enjoying the little things—like <a href="http://pleasantcompany.blogspot.com/2010/12/clementine-countdown-10.html">clementines</a>. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_0gGwOOHAxYg/TRbU1Z75lYI/AAAAAAAADcc/CyRnxqAhAYE/s1600/IMG_2591.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="http://1.bp.blogspot.com/_0gGwOOHAxYg/TRbU1Z75lYI/AAAAAAAADcc/CyRnxqAhAYE/s400/IMG_2591.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_0gGwOOHAxYg/TRbVCUk-lxI/AAAAAAAADcg/VoTyWTyYtpM/s1600/IMG_2594.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="http://3.bp.blogspot.com/_0gGwOOHAxYg/TRbVCUk-lxI/AAAAAAAADcg/VoTyWTyYtpM/s400/IMG_2594.JPG" width="400" /></a></div><br />
<div></div></font><span style="font-family: Arial, Helvetica, sans-serif;">Sheesh, that was a lot of clementines. And I can honestly say that I am not tired of them. I had to buy a second, five pound bag to keep up with the countdown, and those will be gone by the end of the weekend. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">I am, however, tired of blogging about them. Here’s an idea, just eat them. They’re yummy!</span><span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
</font><span style="font-family: Arial, Helvetica, sans-serif;">Thanks to all my friends and readers who came up with great ways to enjoy them. I will leave you with a few of my favorites: </span><br />
<ul><li><span style="font-family: Arial, Helvetica, sans-serif;">On vanilla ice cream, drizzled with caramel sauce and sprinkled with pecan bits</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">In a champagne cocktail</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">In a stir-fry with pork</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Tossed on top of some mixed greens with caramelized walnuts and a raspberry vinaigrette</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">And this one deserves to be quoted directly. Brilliant, Annie. “What about a clementine cocktail? Last spring I went through a little phase of making cocktails inspired by salads and it was so much fun to just totally make up my own recipes. You could make a syrup with the clem’s juice and add pepper, cardamom and cinnamon sticks. I’d be tempted to soak some pomegranate seeds in vanilla sugar and a hint of balsamic vinegar. You could add the juice they produce to the syrup and garnish the final drink with those gorgeous jewel red seeds. Toasted pine nuts and some sort of herb (flowering rosemary?) could be nice as a garnish…Oh, and for the alcohol. I always only ever have whiskey in my liquor cabinet thanks to a little birdie that turned me on to Knob Creek when I was still a wee pup.”</span></li>
</ul>Pleasant Companyhttp://www.blogger.com/profile/11747422103751832630noreply@blogger.com0tag:blogger.com,1999:blog-2686360501391067190.post-50874565874037678572010-12-24T15:47:00.000-08:002010-12-24T15:47:34.167-08:00Clementine Countdown: 2<div class="MsoNormal" style="margin: 0in 0in 10pt;"><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><strong>Enjoy clementines with the best friends in the world. </strong>The kind who make you birthday brunch, even when your birthday is on Christmas Eve. And serve <a href="http://pleasantcompany.blogspot.com/2010/12/clementine-countdown-10.html">clementines</a> with <a href="http://www.youtube.com/watch?v=ZrlXTZmhU98">pan de <span lang="ES-VE" style="mso-ansi-language: ES-VE;">jamón</span></a>. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_0gGwOOHAxYg/TRUwmPKzlBI/AAAAAAAADcQ/kf5sp0kKjdY/s1600/IMG_2558.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="http://2.bp.blogspot.com/_0gGwOOHAxYg/TRUwmPKzlBI/AAAAAAAADcQ/kf5sp0kKjdY/s400/IMG_2558.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_0gGwOOHAxYg/TRUw_UxN--I/AAAAAAAADcY/vMOt1I1bu-Y/s1600/IMG_2560.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="http://2.bp.blogspot.com/_0gGwOOHAxYg/TRUw_UxN--I/AAAAAAAADcY/vMOt1I1bu-Y/s400/IMG_2560.JPG" width="400" /></a></div></div>Pleasant Companyhttp://www.blogger.com/profile/11747422103751832630noreply@blogger.com0tag:blogger.com,1999:blog-2686360501391067190.post-14879972812583377112010-12-23T17:53:00.000-08:002010-12-23T17:55:51.367-08:00Clementine Countdown: 3<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Clementines with steel cut oats, toasted pecans, brown sugar and plain Greek-style yogurt. </strong></span><span style="font-family: Arial, Helvetica, sans-serif;">I had this great idea where I was going to broil clementine slices with brown sugar, and eat them on top of oatmeal. They came out beautifully. Only problem, they tasted awful. </span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_0gGwOOHAxYg/TRP8myYXIZI/AAAAAAAADcI/MWG4Bcu2338/s1600/IMG_2547.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="http://4.bp.blogspot.com/_0gGwOOHAxYg/TRP8myYXIZI/AAAAAAAADcI/MWG4Bcu2338/s400/IMG_2547.JPG" width="400" /></a></div><span style="font-family: Arial, Helvetica, sans-serif;">So, here we are with a simpler and very reliable version: chopped. This is good, and a nice alternative to the frozen berries and raisins that I have been eating on my oatmeal for the past couple of months. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">I like the <a href="http://www.mccanns.ie/pages/products1.html">steel cut oats</a>, but they do take a while to prepare. But they keep well in the fridge and are great reheated, so I have been making a bigger batch (three servings) and enjoying them throughout the week for a quick and warm breakfast, or savory with parmesan cheese, olive oil, and cracked pepper. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_0gGwOOHAxYg/TRP8wypy03I/AAAAAAAADcM/K5hz91m9OP0/s1600/IMG_2447.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="http://4.bp.blogspot.com/_0gGwOOHAxYg/TRP8wypy03I/AAAAAAAADcM/K5hz91m9OP0/s400/IMG_2447.JPG" width="400" /></a></div>Pleasant Companyhttp://www.blogger.com/profile/11747422103751832630noreply@blogger.com1tag:blogger.com,1999:blog-2686360501391067190.post-734066732487483852010-12-22T20:45:00.000-08:002010-12-22T20:45:17.935-08:00Clementine Countdown: 4<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Share your clementines with children. </strong></span><span style="font-family: Arial, Helvetica, sans-serif;">Tasty, easy to peel, seedless, little-hand-sized, and healthy—they’re kids’ bespoke fruit. </span><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_0gGwOOHAxYg/TRLTT4oFUII/AAAAAAAADb4/qmVljI-67pI/s1600/IMG_2515.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="http://2.bp.blogspot.com/_0gGwOOHAxYg/TRLTT4oFUII/AAAAAAAADb4/qmVljI-67pI/s400/IMG_2515.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_0gGwOOHAxYg/TRLTyICgoNI/AAAAAAAADcA/Zt0xqM7Oc9k/s1600/IMG_2151.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="http://1.bp.blogspot.com/_0gGwOOHAxYg/TRLTyICgoNI/AAAAAAAADcA/Zt0xqM7Oc9k/s400/IMG_2151.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Pleasant Companyhttp://www.blogger.com/profile/11747422103751832630noreply@blogger.com2tag:blogger.com,1999:blog-2686360501391067190.post-24637582038954251302010-12-22T00:26:00.000-08:002010-12-22T00:28:27.595-08:00Clementine Countdown: 5<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Clementine segments dipped in chocolate with spicy sugar and unsweetened cream. </strong></span><span style="font-family: Arial, Helvetica, sans-serif;">When you put these little jewels in your mouth, it’s sugar and hard chocolate first, then a burst of cold orange, then the chili flake fire, which gets put out by the unsweetened cream. It’s a saga in seconds. A story you want to hear again and again.</span><br />
<div></div><ul><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_0gGwOOHAxYg/TRG1lGJuNsI/AAAAAAAADbs/UmaNYD1a8G4/s1600/IMG_2468.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="http://4.bp.blogspot.com/_0gGwOOHAxYg/TRG1lGJuNsI/AAAAAAAADbs/UmaNYD1a8G4/s400/IMG_2468.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><li><span style="font-family: Arial, Helvetica, sans-serif;">Line a cookie sheet or large tray with parchment.</span><span style="font-family: Arial, Helvetica, sans-serif;"></span></li>
</font>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Peel and segment 4 or 5 <a href="http://pleasantcompany.blogspot.com/2010/12/clementine-countdown-10.html">clementines</a>. </span><span style="font-family: Arial, Helvetica, sans-serif;"> </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Heat ½ cup <a href="http://www.worldpantry.com/cgi-bin/ncommerce3/ProductDisplay?prmenbr=3176203&prrfnbr=3237581">good chocolate</a> (around 70% cocoa) and a pat of butter in a double boiler. </span><span style="font-family: Arial, Helvetica, sans-serif;"></span></li>
</font>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Mix 2 T rock sugar and 1 t red chili flakes in a mortar and pestle until slightly broken down and well combined. </span><span style="font-family: Arial, Helvetica, sans-serif;"></span></li>
</font>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Dip clementine segments in the hot chocolate, then the sugar mixture, and then lay them to cool on the parchment. Refrigerate until ready to serve. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Serve with unsweetened whipped cream.</span></font></li>
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_0gGwOOHAxYg/TRG2BUZB7XI/AAAAAAAADbw/BSVwZCh0iV4/s1600/IMG_2458.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="http://4.bp.blogspot.com/_0gGwOOHAxYg/TRG2BUZB7XI/AAAAAAAADbw/BSVwZCh0iV4/s400/IMG_2458.JPG" width="400" /></a></font></div></li>
</ul>Pleasant Companyhttp://www.blogger.com/profile/11747422103751832630noreply@blogger.com3tag:blogger.com,1999:blog-2686360501391067190.post-10460511101625844782010-12-20T19:06:00.000-08:002010-12-20T19:08:39.289-08:00Clementine Countdown: 6<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Stud your clementine with cloves and call it a <a href="http://dictionary.reference.com/browse/pomander">pomander</a>.</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Repetitive, delightfully aromatic, and mindless enough to do while chatting with loved ones, enjoying a bit of bourbon, or both. Also, what I am doing tonight because it’s dark and cold and I don’t have a TV. And maybe tomorrow night if my friends are up for it. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_0gGwOOHAxYg/TRAZg4oVByI/AAAAAAAADbk/XyxjVC7_pxA/s1600/IMG_2437.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="http://2.bp.blogspot.com/_0gGwOOHAxYg/TRAZg4oVByI/AAAAAAAADbk/XyxjVC7_pxA/s400/IMG_2437.JPG" width="400" /></a><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><span style="font-family: Arial, Helvetica, sans-serif;">Try setting out big bowls of clementines and <a href="http://www.jctexports.com/images/productline/cloves.jpg">cloves</a> at a party and see what your guests come up with. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">To make a clementine pomander, poke holes in your clementine with an awl or some other sharp pointy thing. I like to make the holes as close together as possible without breaking the skin between them so the pomander ends up almost totally covered with cloves. Stick cloves in the holes. Let the pomander dry in a warm dry place for a few weeks until it’s hard. Sniff. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Happy <a href="http://www.mayoclinic.com/health/seasonal-affective-disorder/DS00195">Winter Solstice</a>! </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_0gGwOOHAxYg/TRAZpdeSMcI/AAAAAAAADbo/B3IXv-QtY7M/s1600/IMG_2164-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="http://1.bp.blogspot.com/_0gGwOOHAxYg/TRAZpdeSMcI/AAAAAAAADbo/B3IXv-QtY7M/s400/IMG_2164-1.JPG" width="400" /></a></div>Pleasant Companyhttp://www.blogger.com/profile/11747422103751832630noreply@blogger.com0tag:blogger.com,1999:blog-2686360501391067190.post-10078648163866153722010-12-19T17:57:00.000-08:002010-12-19T18:01:08.996-08:00Clementine Countdown: 7<strong><span style="font-family: Arial, Helvetica, sans-serif;">Clementine Cupcakes with Cream Cheese Frosting</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">It's that time of year <span style="font-family: Arial, Helvetica, sans-serif;">again<span style="font-family: "Calibri", "sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">—</span>the time</span> when it seems necessary to have dessert at brunch. That, and my recent </span><a href="http://pleasantcompany.blogspot.com/2010/12/clementine-countdown-10.html"><span style="font-family: Arial, Helvetica, sans-serif;">commitment to daily clementines</span></a><span style="font-family: Arial, Helvetica, sans-serif;">, is what inspired me to make tiny clementine cupcakes for my family’s annual Christmas brunch this morning. Seasonally appropriate, child friendly, and a rational portion size for a course that doesn’t really exist. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_0gGwOOHAxYg/TQ63dAaJRBI/AAAAAAAADbc/Tw4UKernS8c/s1600/IMG_2397.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="http://1.bp.blogspot.com/_0gGwOOHAxYg/TQ63dAaJRBI/AAAAAAAADbc/Tw4UKernS8c/s400/IMG_2397.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_0gGwOOHAxYg/TQ63oWY5exI/AAAAAAAADbg/pARIo4c9M-M/s1600/IMG_2407.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="http://3.bp.blogspot.com/_0gGwOOHAxYg/TQ63oWY5exI/AAAAAAAADbg/pARIo4c9M-M/s400/IMG_2407.JPG" width="400" /></a></div><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">I used the Citrus Cupcake recipe from the new </span><a href="http://www.williams-sonoma.com/products/cooking-at-home-cookbook/"><span style="font-family: Arial, Helvetica, sans-serif;">Cooking at Home</span></a><span style="font-family: Arial, Helvetica, sans-serif;">, swapped clementines for oranges, and made a clementine cream cheese frosting. They’re bite-sized and great. So how many tiny cupcakes make up a serving</span>? At least seven, right? </span><br />
<br />
<div></div></font><span style="font-family: Arial, Helvetica, sans-serif;"><strong>Clementine Cupcakes</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Adapted from <a href="http://www.williams-sonoma.com/products/cooking-at-home-cookbook/">Cooking at Home</a>, Williams-Sonoma.</span><br />
<br />
<div></div></font><span style="font-family: Arial, Helvetica, sans-serif;">1½ cups flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1¼ t baking powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">½ t baking soda</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">¼ t salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">¾ cup sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">¼ cup unsalted butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2/3 c milk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Zest of 4 clementines</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Zest of 1 lemon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 egg plus 1 yolk</span><span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
</font><br />
<ul><li><span style="font-family: Arial, Helvetica, sans-serif;">Mix flour, baking powder, baking soda and salt in a medium bowl. Stir in the sugar.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Combine butter, milk and zest in a medium sauce pan and heat over medium heat until the butter melts. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Whisk the hot milk mixture into the flour mixture until combined. Add the egg and yolk.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Pour the batter into tiny cupcake tins with liners, and bake at 350 for 10-11 minutes. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Remove the cupcakes from the tin to cool. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Spoon the frosting into a large zip lock bag, snip the bottom corner of the bag off, and squeeze the frosting out to top the cakes. </span></li>
</ul><span style="font-family: Arial, Helvetica, sans-serif;"><strong>Clementine Cream Cheese Frosting</strong></span><span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
</font><span style="font-family: Arial, Helvetica, sans-serif;">Juice and zest from 4 clementines</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 T sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 # cream cheese, room temperature</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6 T unsalted butter, room temperature</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 ¼ cups powdered sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 t vanilla extract</span><span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
</font><br />
<ul><li><span style="font-family: Arial, Helvetica, sans-serif;">Heat the juice and sugar in a small sauce pan over medium heat until the sugar is dissolved and the juice is slightly thickened, about 4 minutes. Set aside to cool. </span><span style="font-family: Arial, Helvetica, sans-serif;"></span></li>
</font>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Mix the cream cheese and butter in an electric mixer on high until smooth. </span><span style="font-family: Arial, Helvetica, sans-serif;"></span></li>
</font>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Reduce the speed to low and add the powdered sugar. </span><span style="font-family: Arial, Helvetica, sans-serif;"></span></li>
</font>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Mix in the vanilla juice mixture.</span></font></font></font></li>
</ul>Pleasant Companyhttp://www.blogger.com/profile/11747422103751832630noreply@blogger.com0tag:blogger.com,1999:blog-2686360501391067190.post-89518735993171049612010-12-18T14:34:00.000-08:002010-12-24T15:37:03.322-08:00Clementine Countdown: 8<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Clementines in a salad with curly endive,</strong> thinly sliced red onion, chunks of <a href="http://www.gourmet-food.com/gourmet-cheese/mizithra-cheese-103328.aspx">mizithra</a>, kalamata olives, and toasted pepitas, all tossed with olive oil and salt. Soak the endive in ice water for 20 minutes or so to remove some of the bitterness. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Enjoy as a light weekend lunch, undoubtedly before a rich and slightly excessive holiday dinner. </span><strong></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_0gGwOOHAxYg/TQ02qtzhszI/AAAAAAAADbY/TKuybxBinaQ/s1600/IMG_2336.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="http://2.bp.blogspot.com/_0gGwOOHAxYg/TQ02qtzhszI/AAAAAAAADbY/TKuybxBinaQ/s400/IMG_2336.JPG" width="400" /></a></div>Pleasant Companyhttp://www.blogger.com/profile/11747422103751832630noreply@blogger.com2tag:blogger.com,1999:blog-2686360501391067190.post-27639223471550824882010-12-17T17:02:00.000-08:002010-12-24T15:36:34.991-08:00Clementine Countdown: 9<strong><span style="font-family: Arial, Helvetica, sans-serif;">Friday-style, clementines with spiced nuts and a cold beer.</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">It’s Friday, people, and even your clementines want to loosen up a bit. Kick back after work and enjoy them with some <a href="http://pleasantcompany.blogspot.com/2010/12/peking-nuts.html">spiced nuts</a> and a crisp lager. I’m having mine with an ice cold <a href="http://beeradvocate.com/beer/profile/306/837">Coors Light</a>, but I am sure a fancier beer would work as well, if that’s the kind of Friday you have in mind. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The combo is an aromatic overload sure to blast away any weekday woes and usher you into a fine, relaxing holiday weekend. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Cheers!</span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_0gGwOOHAxYg/TQwIBQh-9tI/AAAAAAAADbU/1f0VQQkvBYE/s1600/IMG_2304.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" n4="true" src="http://3.bp.blogspot.com/_0gGwOOHAxYg/TQwIBQh-9tI/AAAAAAAADbU/1f0VQQkvBYE/s400/IMG_2304.JPG" width="400" /></a></div>Pleasant Companyhttp://www.blogger.com/profile/11747422103751832630noreply@blogger.com0tag:blogger.com,1999:blog-2686360501391067190.post-14189413598338721862010-12-16T17:35:00.000-08:002010-12-16T17:41:30.798-08:00Clementine Countdown: 10<span style="font-family: Arial, Helvetica, sans-serif;">Do you have a huge bowl of clementines sitting on your counter? </span><span style="font-family: Arial, Helvetica, sans-serif;">I do. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_0gGwOOHAxYg/TQq9AsxBd1I/AAAAAAAADbM/-hjwJm4VltY/s1600/IMG_2144.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="http://3.bp.blogspot.com/_0gGwOOHAxYg/TQq9AsxBd1I/AAAAAAAADbM/-hjwJm4VltY/s400/IMG_2144.JPG" width="400" /></a><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><span style="font-family: Arial, Helvetica, sans-serif;">Maybe it’s because you can only buy them in a five pound bag (brilliant, btw). But I’m not complaining. I love the clementines—they look like nature’s Christmas ornaments, smell like winter sunshine, taste refreshing and clean, and are probably the only thing I have eaten all December that does not include refined sugar and/or white flour. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">So bring it on, clementines. All five pounds of you. Here comes the Clementine Countdown. </span><span style="font-family: Arial, Helvetica, sans-serif;">I am going to post a different way to enjoy clementines every day until Christmas. And I haven’t thought of all of them yet, so let me know if you have some good ideas. </span><br />
<br />
<span style="font-family: Arial;">Here goes!</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Clementine Countdown 10: With Hot Cocoa as an afternoon snack. </strong></span><span style="font-family: Arial, Helvetica, sans-serif;">I work in a place that has an <a href="http://www.youtube.com/watch?v=R_GID2_1iCs">endless fountain of free hot cocoa</a>, so this was a natural choice for my first post. Today I enjoyed the cocoa in my favorite new mug from <a href="http://www.lagunapottery.com/">Laguna Vintage Pottery</a>. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_0gGwOOHAxYg/TQq-C6jauhI/AAAAAAAADbQ/ue86KPDozR0/s1600/IMG_2301.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" n4="true" src="http://2.bp.blogspot.com/_0gGwOOHAxYg/TQq-C6jauhI/AAAAAAAADbQ/ue86KPDozR0/s400/IMG_2301.JPG" width="400" /></a></div>Pleasant Companyhttp://www.blogger.com/profile/11747422103751832630noreply@blogger.com4tag:blogger.com,1999:blog-2686360501391067190.post-26629663988781573882010-12-12T18:07:00.000-08:002010-12-13T11:35:16.283-08:00Peking Nuts<span style="font-family: Arial, Helvetica, sans-serif;">“It starts out like Peking duck, then transitions into some sort of holiday cookie.” That’s what my <a href="http://outhause.com/">friend</a> said when he tasted my Chinese five spice candied nuts. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_0gGwOOHAxYg/TQV8QObpFNI/AAAAAAAADaw/EZLoqbF_sYw/s1600/IMG_2248.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="http://4.bp.blogspot.com/_0gGwOOHAxYg/TQV8QObpFNI/AAAAAAAADaw/EZLoqbF_sYw/s400/IMG_2248.JPG" width="400" /></a></div></font><span style="font-family: Arial, Helvetica, sans-serif;">I should probably just stop here—leave you with the duck-cookie reference and dive right in to the recipe. I mean, you kind of have to try them after a statement like that, right? </span><br />
<br />
<div></div></font><span style="font-family: Arial, Helvetica, sans-serif;">But it took an emotional village to make these spiced nuts, and since it’s the holidays and a nice time to reflect on how lucky we are, I’ll tell you a bit more. </span><br />
<br />
<div></div></font><span style="font-family: Arial, Helvetica, sans-serif;">I was feeling discouraged about blogging for the holidays. Not only had every other blogger already posted the best <a href="http://www.mytartelette.com/2010/12/recipe-pistachio-cocoa-nib-macarons.html">cookie recipe </a>ever or the most thoughtful and <a href="http://www.designspongeonline.com/2010/12/2010-gift-guides-gifts-by-color.html">unique gift guide</a>, but it’s also been so freaking dark that I never seem to be in my home when a photo might come out even remotely attractive. I had no ideas, and it was dark. </span><br />
<br />
<div></div></font><span style="font-family: Arial, Helvetica, sans-serif;">But I can be dramatic, and in reality, I was spending a lot of time with some pretty perfect friends and family, complaining about how my mind had gone dark instead of cooking. And after a rant similar to the paragraph above, a dear friend said, “Why don’t you make some interesting spiced nuts?” </span><br />
<br />
<div></div></font><span style="font-family: Arial, Helvetica, sans-serif;">I really couldn’t argue. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_0gGwOOHAxYg/TQV94f36gjI/AAAAAAAADa0/DEGP5Qk29Sg/s1600/IMG_2185.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="http://1.bp.blogspot.com/_0gGwOOHAxYg/TQV94f36gjI/AAAAAAAADa0/DEGP5Qk29Sg/s400/IMG_2185.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_0gGwOOHAxYg/TQV-nXhOy7I/AAAAAAAADa8/C4jqjq8349w/s1600/IMG_2276.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="http://3.bp.blogspot.com/_0gGwOOHAxYg/TQV-nXhOy7I/AAAAAAAADa8/C4jqjq8349w/s400/IMG_2276.JPG" width="400" /></a></div></font><span style="font-family: Arial, Helvetica, sans-serif;">So I started hunting down the whole spices I would need to make Chinese five spice candied nuts. Fennel seeds and cloves from my spice drawer, check. Cinnamon stick and Sichuan peppercorns from the grocery store down the street, check. Then, of course, I didn't think I was going to find star anise (not to be confused with regular old anise seed), when I found it at my favorite food source of all, my mom’s house. </span><br />
<br />
<div></div></font><span style="font-family: Arial, Helvetica, sans-serif;">They’re really fantastic. Great with a sharp, soft cheese as a snack, or after dinner with dark chocolate. Or anytime you walk by the kitchen. </span><span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div></div></font><br />
<div></div></font><span style="font-family: Arial, Helvetica, sans-serif;"><strong>Chinese Five Spice Candied Nuts</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 t Sichuan pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">½ t cloves</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 T fennel seeds</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 star anise pods</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cinnamon stick</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 T unsalted butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2/3 cup brown sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 # raw nuts (I used walnuts, pepitas and almonds) </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 t kosher salt</span></font><span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div></div></font><br />
<ul><li><span style="font-family: Arial, Helvetica, sans-serif;">Put the pepper, cloves and fennel in a large dry frying pan and cook over medium heat until they begin to smell, about 3 minutes</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Pour the spices into a mortar and pestle and let them cool. </span><span style="font-family: Arial, Helvetica, sans-serif;"> </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Grate 2 t from the cinnamon stick. </span><span style="font-family: Arial, Helvetica, sans-serif;"> </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Add the star anise to the mortar and pestle until all the pieces have broken down. Stir in the cinnamon. </span><span style="font-family: Arial, Helvetica, sans-serif;"> </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Melt the butter in the pan over medium heat. Add the nuts and sugar and stir to coat. Add 2 T of the Five Spice mixture. Continue cooking, stirring frequently, until the sugar is melted and it begins to smoke. </span><span style="font-family: Arial, Helvetica, sans-serif;"> </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Remove from the heat, salt, and continue stirring for a minute or two until it begins to harden. </span><span style="font-family: Arial, Helvetica, sans-serif;"> </span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial, Helvetica, sans-serif;">Pour the nuts onto a sheet of parchment to cool. </span></font></font></font></li>
</li>
</li>
</li>
</li>
</li>
</ul><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_0gGwOOHAxYg/TQV-1czriVI/AAAAAAAADbA/ex-QwmiE9vo/s1600/IMG_2110.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="http://2.bp.blogspot.com/_0gGwOOHAxYg/TQV-1czriVI/AAAAAAAADbA/ex-QwmiE9vo/s400/IMG_2110.JPG" width="400" /></a></div>Pleasant Companyhttp://www.blogger.com/profile/11747422103751832630noreply@blogger.com2tag:blogger.com,1999:blog-2686360501391067190.post-37555766016524398842010-11-28T19:34:00.000-08:002010-11-29T18:05:23.229-08:00Green Speck<span style="font-family: Arial, Helvetica, sans-serif;">Because my parents know me so well (and because I am not a subtle hinter), they recently returned from three weeks in Italy with a bag full of cured meats, just for me. Nice work, parents.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_0gGwOOHAxYg/TPMc99APb7I/AAAAAAAADac/nb9BzzNVxA4/s1600/IMG_2069.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ox="true" src="http://4.bp.blogspot.com/_0gGwOOHAxYg/TPMc99APb7I/AAAAAAAADac/nb9BzzNVxA4/s400/IMG_2069.JPG" width="400" /></a><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><span style="font-family: Arial, Helvetica, sans-serif;">A dark, meaty, almost hamburgery salami; a darling little wild boar sausage; a hard fennel salami, to name a few. And a big hunk of <a href="http://www.lifeinitaly.com/food/salumi.asp">Italian Speck</a>. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The speck is strong, fatty, difficult to slice, and a special treat. It is very good sliced thinly with rosé. However, my favorite way to eat the speck—a fact which I have learned retrospectively—is pan fried with greens. I think I have eaten speck with greens at least six times in the last two weeks. On pasta, with white beans, under eggs, with garlic, and alone, speck with greens has officially entered my repertoire as a simple, front running, fall favorite. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_0gGwOOHAxYg/TPMdUbEVvoI/AAAAAAAADag/Q9fzA-9BTwE/s1600/IMG_2049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ox="true" src="http://3.bp.blogspot.com/_0gGwOOHAxYg/TPMdUbEVvoI/AAAAAAAADag/Q9fzA-9BTwE/s400/IMG_2049.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_0gGwOOHAxYg/TPMdfDKBaCI/AAAAAAAADak/ZjhiwybTG74/s1600/IMG_2056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" ox="true" src="http://4.bp.blogspot.com/_0gGwOOHAxYg/TPMdfDKBaCI/AAAAAAAADak/ZjhiwybTG74/s400/IMG_2056.JPG" width="400" /></a><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><span style="font-family: Arial, Helvetica, sans-serif;">A happy companion of the many tasty <a href="http://www.newyorker.com/reporting/2010/11/22/101122fa_fact_kramer">root vegetables</a> that are still around this time of year is their tops. I bring home turnips, beets and radishes from the <a href="http://www.seattlefarmersmarkets.org/markets/broadway">farmers' market</a>, and I end up with a pile of yummy greens. Greens with which to eat my speck. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Tonight, because it’s Sunday, I’m tired, and I still remember declaring yesterday that I would never eat again after a Thanksgiving weekend full of pie-based gluttony, I will have speck and greens alone. Perhaps I'll add a shave or two of Parmigiano Reggiano.</span><br />
<br />
<span style="font-family: Arial;">Tomorrow, maybe I'll deep fry it. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_0gGwOOHAxYg/TPMie-MIFII/AAAAAAAADas/ELVhliGJ_GM/s1600/IMG_2079.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" ox="true" src="http://3.bp.blogspot.com/_0gGwOOHAxYg/TPMie-MIFII/AAAAAAAADas/ELVhliGJ_GM/s400/IMG_2079.JPG" width="400" /></a></div>Pleasant Companyhttp://www.blogger.com/profile/11747422103751832630noreply@blogger.com3tag:blogger.com,1999:blog-2686360501391067190.post-53906255065678885052010-11-23T17:09:00.000-08:002010-11-23T23:13:10.371-08:00I Want to be a Cowgirl<span style="font-family: Arial, Helvetica, sans-serif;">Did I mention that I bought the most amazing pair of cowboy boots last month? Well, I did. My friend from Uruguay calls them Texan boots, which I love. And the folks in <a href="http://pleasantcompany.blogspot.com/2010/10/texas-ed.html">Texas</a> who sold them to me called them western boots. “Is this your first pair of western boots?” they asked. I think it showed. No matter what you call them, they’re quite sassy, and I intend to enjoy them for a long, long, time. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_0gGwOOHAxYg/TOxDK0UpwjI/AAAAAAAADaY/bcl0QXfSSQI/s1600/IMG_1988.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ox="true" src="http://4.bp.blogspot.com/_0gGwOOHAxYg/TOxDK0UpwjI/AAAAAAAADaY/bcl0QXfSSQI/s400/IMG_1988.JPG" width="400" /></a><span style="font-family: Arial, Helvetica, sans-serif;"></span></div></font><span style="font-family: Arial, Helvetica, sans-serif;">Much like the cookies I made this weekend. They’re a variation on a recipe for Cowboy Cookies that I have been enjoying for as long as I can remember. But no matter what you call them, they’re my definition of cookie—and quite a good one, I’d say. I’ve added dried cherries, and swapped pecans for the traditional walnuts. They’re salty and sweet, and wonderful. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_0gGwOOHAxYg/TOxBE4BpVeI/AAAAAAAADaI/inoRgW9PSKM/s1600/IMG_0996.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ox="true" src="http://1.bp.blogspot.com/_0gGwOOHAxYg/TOxBE4BpVeI/AAAAAAAADaI/inoRgW9PSKM/s400/IMG_0996.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_0gGwOOHAxYg/TOxBIbQx2II/AAAAAAAADaM/amYS7yz923o/s1600/IMG_1952.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" ox="true" src="http://4.bp.blogspot.com/_0gGwOOHAxYg/TOxBIbQx2II/AAAAAAAADaM/amYS7yz923o/s400/IMG_1952.JPG" width="400" /></a></div></font><span style="font-family: Arial, Helvetica, sans-serif;">Unfortunately, since it’s a snow day here in Seattle and I am the only one around, I am eating more than my fair share. I can attest first hand that they’re nice with coffee at breakfast, as well as after lunch with tea. Time to pack some up and distribute them around the neighborhood before they become dinner and midnight snack. </span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_0gGwOOHAxYg/TOxCejEfi7I/AAAAAAAADaU/rIKan4jr4R8/s1600/IMG_2006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ox="true" src="http://4.bp.blogspot.com/_0gGwOOHAxYg/TOxCejEfi7I/AAAAAAAADaU/rIKan4jr4R8/s400/IMG_2006.JPG" width="400" /></a></div></font><span style="font-family: Arial, Helvetica, sans-serif;"><strong>Cowgirl Cookies (aka Cowboy, Western, or Texan Cookies)</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup brown sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 eggs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 t vanilla</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 t baking soda</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 t salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">½ t baking powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups oats</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup pecans</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup unsweetened coconut</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup dark chocolate chunks</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup dried cherries</span><span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
</font><br />
<ul><li><span style="font-family: Arial, Helvetica, sans-serif;">Cream the butter and sugar. Add the eggs and vanilla. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Mix the flour, soda, salt and powder in a separate bowl. Mix in to the dough.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Add the oats. Stir in the nuts, coconut, chocolate, and cherries. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Spoon balls of dough onto a cookie sheet. I use a mini ice cream scoop. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Bake at 350 degrees for 15 – 18 minutes, until the edges are golden and the middle is still soft. </span><span style="font-family: Arial, Helvetica, sans-serif;"></span></li>
</font>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Hoot and holler like a real cowgirl. </span></li>
</ul>Pleasant Companyhttp://www.blogger.com/profile/11747422103751832630noreply@blogger.com0tag:blogger.com,1999:blog-2686360501391067190.post-36873778332262164102010-11-14T16:40:00.000-08:002010-11-15T15:32:08.622-08:00Oreo Dragon<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Arial, Helvetica, sans-serif;">When the produce man told me they were like Oreo Cookies, I knew I had to try them.<span style="mso-spacerun: yes;"> </span>Turns out, I am pretty sure he meant that they look like Oreo Cookies—or more accurately—cookies and cream ice cream.<span style="mso-spacerun: yes;"> My mom and I were enjoying a girls' trip to Maui, and we were giddy with all the fresh, local fruits: papaya, pineapple, little bananas, passion fruit. I thought we needed to try these Oreo Cookie flowers too. </span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_0gGwOOHAxYg/TOCB2Q7GniI/AAAAAAAADZk/WVG_1enk-40/s1600/IMG_0713.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" px="true" src="http://2.bp.blogspot.com/_0gGwOOHAxYg/TOCB2Q7GniI/AAAAAAAADZk/WVG_1enk-40/s400/IMG_0713.JPG" width="400" /></a></div><span style="font-family: Arial, Helvetica, sans-serif;">But even though I thought I was buying one of my favorite junk foods disguised as fruit, and that turned out not to be that case, I still enjoyed my first ever <a href="http://en.wikipedia.org/wiki/Pitaya">dragon fruit</a>.<span style="mso-spacerun: yes;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: Arial, Helvetica, sans-serif;">Inside, dragon fruit have a similar taste and texture to a kiwi (and they look like cookies and cream ice cream). Outside, they’re gorgeous: red or yellow with green tips and a tropical flower-like look. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_0gGwOOHAxYg/TOB_PZ3r_vI/AAAAAAAADZY/H0nBhRWqpMM/s1600/IMG_0665.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" px="true" src="http://2.bp.blogspot.com/_0gGwOOHAxYg/TOB_PZ3r_vI/AAAAAAAADZY/H0nBhRWqpMM/s400/IMG_0665.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_0gGwOOHAxYg/TOB_Wj527VI/AAAAAAAADZc/fyx65q4wreA/s1600/IMG_0712.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" px="true" src="http://4.bp.blogspot.com/_0gGwOOHAxYg/TOB_Wj527VI/AAAAAAAADZc/fyx65q4wreA/s400/IMG_0712.JPG" width="400" /></a><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><span style="font-family: Arial, Helvetica, sans-serif;">We chopped ours up with avocado, red pepper, white onion, and sour tangerine juice and ate it with grilled steak. Then we had the leftovers on cottage cheese for breakfast. Tasty. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">They’re also popular in juices and cocktails. "Just add rum” is a pretty good recipe for many things, don't you think? </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_0gGwOOHAxYg/TOB_fB7PEEI/AAAAAAAADZg/3BZazVV4rls/s1600/IMG_0942.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" px="true" src="http://1.bp.blogspot.com/_0gGwOOHAxYg/TOB_fB7PEEI/AAAAAAAADZg/3BZazVV4rls/s400/IMG_0942.JPG" width="400" /></a></div>Pleasant Companyhttp://www.blogger.com/profile/11747422103751832630noreply@blogger.com3tag:blogger.com,1999:blog-2686360501391067190.post-21272763030603652302010-11-03T17:55:00.000-07:002010-12-16T14:31:15.930-08:00Local Addictions<span style="font-family: Arial, Helvetica, sans-serif;">Any organization that gives away local sugar pumpkins as a door gift is fine by me. And if that’s not enough, <a href="http://seattletilth.org/">Seattle Tilth</a> also teaches kids and adults about organic gardening, hosts classes on how to raise city chickens, and helps refugees turn their farming skills into a living. I am thrilled that Seattle Tilth is part of my community. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_0gGwOOHAxYg/TNIDJmcTJMI/AAAAAAAADYk/Yru91kqq074/s1600/IMG_0481.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" px="true" src="http://4.bp.blogspot.com/_0gGwOOHAxYg/TNIDJmcTJMI/AAAAAAAADYk/Yru91kqq074/s400/IMG_0481.JPG" width="300" /></a></div></font><span style="font-family: Arial, Helvetica, sans-serif;">I am also thrilled with the sugar pumpkin they gave me. </span><br />
<br />
<div></div></font><span style="font-family: Arial, Helvetica, sans-serif;">As part of my post-Halloween, jelly candy overdose, I wanted to make something full of vegetables. And to use my pumpkin. After much cookbook perusing, I chose to tweak Suzanne Goin’s recipe for Farro with Kabocha Squash and Cavalo Nero from <a href="http://www.randomhouse.com/catalog/display.pperl?isbn=9781400042159">Sunday Suppers at Luques</a>. I made some substitutions and omissions, not because I thought it was a particularly good idea, but that’s what I had in the house.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_0gGwOOHAxYg/TNIDW-hQmkI/AAAAAAAADYo/v_NrywNpnTM/s1600/IMG_0511.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" px="true" src="http://4.bp.blogspot.com/_0gGwOOHAxYg/TNIDW-hQmkI/AAAAAAAADYo/v_NrywNpnTM/s400/IMG_0511.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_0gGwOOHAxYg/TNIDgVXOrHI/AAAAAAAADYs/9Vn9dfBnnR8/s1600/IMG_0534.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" px="true" src="http://4.bp.blogspot.com/_0gGwOOHAxYg/TNIDgVXOrHI/AAAAAAAADYs/9Vn9dfBnnR8/s400/IMG_0534.JPG" width="400" /></a></div></font><span style="font-family: Arial, Helvetica, sans-serif;">And oh my goodness, this was a yummy one. I cook with kale (cavalo nero) a lot, and I have never done to kale what Goin suggested I do. I cooked the heck out of it and it was amazing. I may very well become addicted to it. </span><br />
<br />
<div></div></font><span style="font-family: Arial, Helvetica, sans-serif;">Seattle Tilth does so much for me and the greater Seattle area. Including help me feed my addictions. </span><span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
</font><br />
<div></div></font><span style="font-family: Arial, Helvetica, sans-serif;"><strong>Farro with Pumpkin and Kale</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Adapted from Farro with Kabocha Squash and Cavalo Nero, <a href="http://www.randomhouse.com/catalog/display.pperl?isbn=9781400042159">Sunday Suppers at Luques</a>, Suzanne Goin</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<div></div></font><span style="font-family: Arial, Helvetica, sans-serif;">3 cups fresh sugar pumpkin, peeled and diced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">¾ cup olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 T plus 2 t dried thyme</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 # lacinato kale</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 sprig fresh rosemary</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 chilies de arbol</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup sliced onion plus ½ onion cut into wedges</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cloves garlic, sliced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 ½ cups farro</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">¼ cup red wine</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">½ cup shallot, sliced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Kosher salt and pepper</span><span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
</font><br />
<ul><li><span style="font-family: Arial, Helvetica, sans-serif;">Bring a large pot of water to a boil with lots of salt. </span><span style="font-family: Arial, Helvetica, sans-serif;"></span></li>
</font>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Toss the pumpkin with 2 T olive oil, 1 t thyme, ¾ t salt and some pepper. Spread on a cookie sheet and bake at 425 degrees for 15 – 20 minutes, until soft. </span><span style="font-family: Arial, Helvetica, sans-serif;"></span></li>
</font>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Blanch the kale in boiling water for 2 minutes, drain and squeeze out the extra water. </span><span style="font-family: Arial, Helvetica, sans-serif;"></span></li>
</font>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Heat ¼ cup oil in a large Dutch oven over medium heat. Add the rosemary sprig and one of the chilies, crumbled. Cook for about 1 minute. Reduce the heat to medium low, add the sliced onion and ½ t salt, and cook for 2 minutes. Add the sliced garlic. Cook for about 7 more minutes, stirring occasionally, until the onions start to brown. </span><span style="font-family: Arial, Helvetica, sans-serif;"></span></li>
</font>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Add the kale plus 2 T oil, and stir to coat the kale with oil and onions. Add ½ t salt. Cook, stirring occasionally, for about 30 minutes, until the kale is a little crispy and almost black. Remove the rosemary and the chili. </span><span style="font-family: Arial, Helvetica, sans-serif;"></span></li>
</font>
<li><span style="font-family: Arial, Helvetica, sans-serif;">While the kale is cooking, heat a medium sauce pan for 2 minutes, add ¼ cup oil, the onion wedges, the remaining chili crumbled, and the bay leaf. Cook for about 5 minutes until the onion is soft. Add the farro, 1 T thyme, and 2 t salt, and stir. Add the wine and 6 cups of water and bring to a boil. Reduce to a simmer and cook for about 20 minutes until the farro is tender. Drain and remove the vegetables, bay leaf and chili. </span><span style="font-family: Arial, Helvetica, sans-serif;"></span></li>
</font><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><li><span style="font-family: Arial, Helvetica, sans-serif;">Heat a large frying pan for 2 minutes, add 2 T oil, ½ t salt and the sliced shallots. Cook for about 2 minutes. Add the kale mixture, the pumpkin and the farro and cook until everything is heated through. Serve immediately or keep it warm in the oven. </span></li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_0gGwOOHAxYg/TNIEAF2AnBI/AAAAAAAADY4/cLsGehMLZJg/s1600/IMG_0499.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" px="true" src="http://1.bp.blogspot.com/_0gGwOOHAxYg/TNIEAF2AnBI/AAAAAAAADY4/cLsGehMLZJg/s400/IMG_0499.JPG" width="400" /></a></font></div>Pleasant Companyhttp://www.blogger.com/profile/11747422103751832630noreply@blogger.com3tag:blogger.com,1999:blog-2686360501391067190.post-37712907313546647472010-10-27T07:45:00.000-07:002010-10-27T21:48:42.057-07:00You Get What You Get<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">You don’t get to choose your birthday—you’re born when you’re born, and that’ll be the day and month that you’re supposed to celebrate for the rest of your life. More importantly, your birthday dessert options will more than likely be influenced by your season, so you’d better like it. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_0gGwOOHAxYg/TMdf7Q6cd-I/AAAAAAAADYE/WO7Rrf9-wPQ/s1600/IMG_0333.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="300" nx="true" src="http://1.bp.blogspot.com/_0gGwOOHAxYg/TMdf7Q6cd-I/AAAAAAAADYE/WO7Rrf9-wPQ/s400/IMG_0333.JPG" width="400" /></span></a> </div><div><span style="font-family: Arial, Helvetica, sans-serif;">In this part of the world, winter birthdays get peppermint, chocolate, nuts, and other generally produce-free desserts. That’s me, a December baby. Spring gets citrus and carrot, maybe some coconut. Summer is a jackpot with all the fruit-based desserts you can imagine: berries and stone fruits coming out of your ears. And fall—fall is a great time for dessert: apples and pears, pumpkins and other squashes, cinnamon and nutmeg. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_0gGwOOHAxYg/TMdgTM1YVWI/AAAAAAAADYY/G02ipwwA9mY/s1600/IMG_0325.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="300" nx="true" src="http://3.bp.blogspot.com/_0gGwOOHAxYg/TMdgTM1YVWI/AAAAAAAADYY/G02ipwwA9mY/s400/IMG_0325.JPG" width="400" /></span></a> </div><div><span style="font-family: Arial, Helvetica, sans-serif;">My dad is a fall baby and he loves bread pudding. So this year I decided to make him a pear raisin bread pudding from </span><a href="http://www.williams-sonomainc.com/"><span style="font-family: Arial, Helvetica, sans-serif;">Chuck Williams</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> and </span><a href="http://kristinekidd.com/"><span style="font-family: Arial, Helvetica, sans-serif;">Kristine Kidd’s</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> new cookbook, </span><a href="http://www.amazon.com/Williams-Sonoma-Cooking-Home-Chuck-Williams/dp/1740899776/ref=sr_1_3?s=books&ie=UTF8&qid=1288134318&sr=1-3"><span style="font-family: Arial, Helvetica, sans-serif;">Cooking at Home</span></a><span style="font-family: Arial, Helvetica, sans-serif;">. I swapped raisins for cranberries, and made a bourbon sauce and whipped cream to go with it. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_0gGwOOHAxYg/TMg8nRja0GI/AAAAAAAADYc/3ry7EH4CjHA/s1600/IMG_0383.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" nx="true" src="http://3.bp.blogspot.com/_0gGwOOHAxYg/TMg8nRja0GI/AAAAAAAADYc/3ry7EH4CjHA/s400/IMG_0383.JPG" width="400" /></a></div><span style="font-family: Arial, Helvetica, sans-serif;">It’s the first recipe that I’ve tried out of the book, and I’ll try more. They do a nice job of setting the stage for recipes: what’s a pudding, good <span style="font-family: Arial, Helvetica, sans-serif;">ways to change the recipe. </span><span style="font-family: "Calibri", "sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Arial, Helvetica, sans-serif;">And the pages are well laid out—each step in the recipe lines up with the ingredient so it’s easier to read as you go.</span> </span></span></div><span style="font-family: Arial, Helvetica, sans-serif;"></span> <br />
</font><span style="font-family: Arial, Helvetica, sans-serif;">I hope my dad is happy with his fall birthday desserts, because that's what he gets. I certainly enjoyed making this one. And eating it. </span><br />
<br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Pear Bread Pudding with Bourbon Sauce</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">From </span><a href="http://books.simonandschuster.com/Williams-Sonoma-Cooking-at-Home/Kristine-Kidd/9781740899772"><span style="font-family: Arial, Helvetica, sans-serif;">Cooking at Home</span></a><span style="font-family: Arial, Helvetica, sans-serif;">, Chuck Williams</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span></font><span style="font-family: Arial, Helvetica, sans-serif;">7 T unsalted butter</span><br />
<div></div><span style="font-family: Arial, Helvetica, sans-serif;">4 firm pears, peeled, cored and sliced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup brown sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 t cinnamon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 day-old baguettes cut into 1/2 inch cubes, about 12 cups</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">¾ cup raisins</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6 eggs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 t almond extract</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">¼ t nutmeg</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/8 t salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 cups half-and-half</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 pint heavy cream, whipped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Bourbon Sauce</span><span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
</font><br />
<ul><li><span style="font-family: Arial, Helvetica, sans-serif;">Butter a 9x13 inch pan. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Sauté 4 T butter, pear slices, ¼ cup brown sugar and cinnamon in a large frying pan until soft, about 8 minutes.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Melt the remaining butter. Spread half of the bread cubes into the pan, and brush with half the melted butter. Layer the pears on top of the bread. Sprinkle with raisins. Cover with the remaining bread cubes and brush with the rest of the melted butter. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">In a large bowl, whisk the eggs until blended. Whisk in ½ cup brown sugar, almond extract, nutmeg and salt. Add the half-and-half and mix thoroughly. Pour the mixture evenly over the bread and pears. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Cover the pudding with waxed paper and weight it down with another pan, let stand for 10 minutes so all the bread soaks up the egg mixture. Remove the pan, cover with plastic wrap and refrigerate for at least 4 hours, up to overnight. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Heat the oven to 350 degrees. Remove plastic and waxed paper. Sprinkle the top with ¼ cup brown sugar and bake for an hour. Remove from oven and let it sit for 10 minutes. Slice and serve with unsweetened whipped cream and bourbon sauce. </span><span style="font-family: Arial, Helvetica, sans-serif;"></span></li>
</ul></font><span style="font-family: Arial, Helvetica, sans-serif;"><strong></strong></span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Bourbon Sauce</strong></span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">½ cup butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup brown sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">½ t kosher salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5 T bourbon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5 T cream</span><br />
<ul><li><span style="font-family: Arial, Helvetica, sans-serif;">Heat all the ingredients in a small saucepan over medium heat until the sugar is dissolved and the sauce is slightly thickened. About 6 minutes. </span></font></li>
</ul>Pleasant Companyhttp://www.blogger.com/profile/11747422103751832630noreply@blogger.com2