tag:blogger.com,1999:blog-67266437216573095812024-03-13T15:41:03.580-05:00Beast's KitchenLisa Lathrophttp://www.blogger.com/profile/01883695496318490685noreply@blogger.comBlogger157125tag:blogger.com,1999:blog-6726643721657309581.post-84737680710387414692018-11-28T10:29:00.001-06:002018-11-28T10:31:15.802-06:00Pumpkin Pancakes<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">It's a cold fall day today, perfect for some pumpkin pancakes before a long walk in the chilly fall air. </span><br />
<span style="font-family: "verdana" , sans-serif;">These pumpkin pancakes are a breeze to make and taste great with a cup of coffee with a little eggnog in it to complete the fall touch! </span><br />
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<span style="font-family: "verdana" , sans-serif;">Lucky for me I had some pumpkin and sweet potato puree left from Thanksgiving which I used for these. And bonus, there are extras for later in the week! </span><br />
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<span style="font-family: "verdana" , sans-serif;">You could make these with buttermilk, sourdough starter or plain milk and they would be great in any version!</span></div>
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<span style="font-family: "verdana" , sans-serif;">Here's a couple recipe links for you:</span></div>
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<a href="https://www.kingarthurflour.com/recipes/pumpkin-pancakes-recipe" target="_blank"><span style="color: purple; font-family: "verdana" , sans-serif;"><b>King Arthur Flour Pumpkin Pancakes</b></span></a></div>
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<a href="https://cooking.nytimes.com/recipes/1018934-fluffy-pumpkin-pancakes" target="_blank"><span style="color: purple; font-family: "verdana" , sans-serif;"><b>New York Times Fluffy Pumpkin Pancakes with Buttermilk</b></span></a></div>
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<a href="https://www.epicurious.com/recipes/member/views/sourdough-pumpkin-pancakes-5640bf181829d212274c97f7" target="_blank"><span style="color: purple; font-family: "verdana" , sans-serif;"><b>Epicurious Sourdough Pumpkin Pancakes</b></span></a></div>
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<span style="font-family: "verdana" , sans-serif;">Happy Cooking! </span></div>
Lisa Lathrophttp://www.blogger.com/profile/01883695496318490685noreply@blogger.com0tag:blogger.com,1999:blog-6726643721657309581.post-21016884583103505212018-11-04T09:29:00.000-06:002018-11-04T09:29:19.382-06:00Fermented Hot Pepper Sauce<div class="separator" style="clear: both; text-align: left;">
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So, here's what you do with one extra hour when Daylight Saving Time ends and you get to "fall back"...I finished the fermented hot pepper sauce this morning and it's devilishly good! </div>
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I'm not giving up my secret recipe...mostly 'cause I did not write it down! The peppers I received as a gift from a good friend (thanks Susan!) have been fermenting since October 1 and I blended them with some roasted tomatoes I received from a neighbor, along with some salt, secret seasoning, lime juice and rice wine vinegar. The color and flavor are delicious, and the heat is, well, hot, but not ridiculous. <br />
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More holiday gifts ready to be packaged nicely!</div>
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<br />Lisa Lathrophttp://www.blogger.com/profile/01883695496318490685noreply@blogger.com0tag:blogger.com,1999:blog-6726643721657309581.post-84023422273073378102018-10-18T09:55:00.001-05:002018-10-18T09:58:21.913-05:00Green Tomato Salsa<br />
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Thanks to my neighbors with bountiful gardens, each year I receive a heap of end-of-season green tomatoes just before the first hard frost. I have made chutney and relish with them in the past, but this year I decided on something a little more zippy...green tomato salsa. I found a <span style="color: purple;"><a href="https://www.freshpreserving.com/green-tomato-salsa-verde---ball-fresh-preserving-br1033.html" target="_blank"><span style="color: purple;"><b>recipe</b></span></a> </span>online to use as a basis for my adventure and yesterday chopped, cooked and processed a batch of gifts for the holidays. And it tastes delicious too!<br />
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Lisa Lathrophttp://www.blogger.com/profile/01883695496318490685noreply@blogger.com0tag:blogger.com,1999:blog-6726643721657309581.post-21143245089497053152017-03-13T21:37:00.001-05:002017-03-13T22:24:17.413-05:00<br />
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<span style="color: purple;"><span style="font-family: sans-serif; font-size: 14px;"><span style="font-family: sans-serif;"><span class="texhtml" style="font-family: "nimbus roman no9 l" , "times new roman" , "times" , serif; line-height: 1; white-space: nowrap;"><span style="font-size: x-large;">π</span></span></span> </span> <span style="font-size: large;">Day March 14th = Pie Day at work!</span></span></h2>
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<span style="color: purple; font-family: "verdana" , sans-serif;">So, Beast and I set out to make a unique pie today for the feast tomorrow in celebration of </span><b style="color: purple; font-family: sans-serif;"><span class="texhtml" style="font-family: "nimbus roman no9 l" , "times new roman" , "times" , serif; line-height: 1; white-space: nowrap;"><span style="font-size: large;">π </span></span></b><span style="color: purple; font-family: "verdana" , sans-serif; font-size: 14px;">day!</span></div>
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<span style="color: #252525; font-family: sans-serif;"><span style="color: purple; font-family: "verdana" , sans-serif;">We made a Sour Cream Rum Raisin Pie...a twist on the old Norwegian favorite I grew up with.</span></span></div>
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<span style="color: #252525; font-family: sans-serif;"><span style="color: purple; font-family: "verdana" , sans-serif;">First I prepared the dough for the crust, made it into a disc and refrigerated it overnight. I used my friend, Amy, the pie aficionado's recipe,with butter instead of shortening, and pastry flour instead of APF, and the dough rolled out like silk:</span></span></div>
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<span style="color: #252525; font-family: sans-serif;"><span style="color: purple; font-family: "verdana" , sans-serif;">1.5 cups pastry flour</span></span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">.5 cup unsalted butter</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">and a few Tbsp ice cold water</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">I mix mine in the food processor, pulsing the flour and salt before adding the diced butter and pulsing again before adding the water. How much water is a few Tbsp? Well, that depends how humid the weather is. This time I think it worked out to about 4 Tbsp, but I was eyeballing it, adding about a Tbsp at a time then pulsing the dough until it started to come together then I transferred it onto plastic wrap, shaped it into a disc and refrigerated it overnight. </span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">I think this recipe is enough for a two crust pie, but I only made one with it...rolled it out larger than my pie plate, then trimmed the edges to about 1.25" past the edge and crimped the edges. I then took the remainder of the pie crust that had been cut off and basted it with heavy cream and sprinkled with cinnamon sugar for pastry leftover treats. I messed that up...I should have basted with melted butter, it would have been even more buttery! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg19Oqibszgsr93ky6KLp4PwcidUeDMr1JfbGcGSGbdGKv9nJlvXeRy5-yk8i0tiX-uLKmwbq7Z61OwQgxQEtFEOq_CsLoyRCjZZXuw86LN9muVjNqCY-ng_FEmp_3HvegEoM59kedaF2g/s1600/IMG_4128%255B1%255D.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg19Oqibszgsr93ky6KLp4PwcidUeDMr1JfbGcGSGbdGKv9nJlvXeRy5-yk8i0tiX-uLKmwbq7Z61OwQgxQEtFEOq_CsLoyRCjZZXuw86LN9muVjNqCY-ng_FEmp_3HvegEoM59kedaF2g/s320/IMG_4128%255B1%255D.JPG" width="240" /></a><span style="color: purple; font-family: "verdana" , sans-serif;">I poked holes in the dough and then baked the pie crust with beans on parchment in the crust to keep the crust from puffing up. Bake at 425°F for 15 minutes. I know it's not the most gorgeous crust, but it's got a rustic feel to it...lesson learned, don't buy the pie plates with the handles...your pie crusts always turn out funky shapes!</span><br />
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<span style="font-family: "verdana" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYWs0qefMEpcANCJdmY0RnqcbciB27do7zvBXNdrytvwvqw9BZAXxbVopaSKgyYLzZVxqYisoEJhJpG8XGODOfs02Kp34e3EpaK_QKmSb-Bik-jr4iUIwhxUAv3N8iFQJeQgDnIYg_ElI/s1600/IMG_4129%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="color: purple;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYWs0qefMEpcANCJdmY0RnqcbciB27do7zvBXNdrytvwvqw9BZAXxbVopaSKgyYLzZVxqYisoEJhJpG8XGODOfs02Kp34e3EpaK_QKmSb-Bik-jr4iUIwhxUAv3N8iFQJeQgDnIYg_ElI/s320/IMG_4129%255B1%255D.JPG" width="320" /></span></a><span style="color: purple;"><br /></span><span style="color: purple;">Next I prepped the filling:</span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi-JpcS9G2kKfXdgS9LHifUsmTzAgfsocA5YOdo9wgehWFH_xyyZsKOYw1aWUumISKMfPAYtpJPTbVTiBG0wNt6TQsmMeZUWdncwCnSRyAVdmibtxk4fKoi3vv2kYp1cf2PRdWUOmp60Q/s1600/IMG_4132%255B1%255D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXTh7j2YL-W1wsNJJaSr6ZabNCWBP0zAG6vJQwsv5kX0vtE9rSiyMJX3iK3SQdsuyaa-LV-tusR96gSTt6ML6rMYKfIzI8EBWqungQpFSqKCU0V_aG17jejBLNUpvy20pPHuvjpCm5Fjo/s1600/IMG_4133%255B1%255D.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "verdana" , sans-serif;"></span></a><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">2 cups sour cream</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">1.5 cups sugar</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">3 egg yolks (from large eggs)</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">1.5 cups raisins soaked in rum (you should really soak them all day or overnight but I only soaked mine a couple hours before making the filling)</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">3 Tbsp pastry flour</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">Mixed all this together in a Wolf Gourmet sauce pan and heated over medium until it was heated through and a nice thick consistency. This does not take very long, maybe 10 minutes with stirring occasionally once the ingredients are well mixed. </span><br />
<span style="color: purple; font-family: verdana, sans-serif;">Then I turned it down to simmer while I made the meringue:</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">3 egg whites (from large eggs)</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">1/2 tsp cream of tartar - don't skip this part</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">3/4 cup sugar</span><br />
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<span style="color: purple; font-family: "verdana" , sans-serif;">I had reserved my egg whites from the filling and kept them in the fridge while I was doing everything up to this point, and I had pre-chilled my mixing bowl and whisk in the freezer so the tools would be nice and cold when I whisked the egg white mixture for the meringue. I do this when making whipped cream as well- it works great! </span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">Whisk the egg whites and cream of tartar on medium speed until they form soft peaks (about 4 minutes) then turn up the speed to high and add the sugar about 1 tbsp at at time and whisk until stiff peaks form (about 3 more minutes). </span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">Here's what the peaks look like when stiff, very stiff!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgfKlknC-NMEtPPPoa_h9-xUB0actpgONzKdv-GqCix9wkGMFlIja798pPSeOfro-BUm_XdtybvGi3mhsdHkoy1_6aHOBvvh0jUHraOcaQwbv66NtyOT80mtQJHYSqkLKEEpV4Xu0NZkk/s1600/IMG_4131%255B1%255D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgfKlknC-NMEtPPPoa_h9-xUB0actpgONzKdv-GqCix9wkGMFlIja798pPSeOfro-BUm_XdtybvGi3mhsdHkoy1_6aHOBvvh0jUHraOcaQwbv66NtyOT80mtQJHYSqkLKEEpV4Xu0NZkk/s320/IMG_4131%255B1%255D.jpg" width="240" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="color: purple;">Next pour the custard mixture into the pie crust then top with the meringue and into the oven it goes at 350°F for 15 minutes</span></span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">Let it rest on a rack for one hour, then refrigerate at least four hours before serving with some fresh coffee! The rustic crust shape doesn't look so bad after all, does it? Can't wait to see how it tastes!</span></div>
<span style="color: purple; font-family: "verdana" , sans-serif;">Happy </span><b style="color: purple; font-family: sans-serif;"><span class="texhtml" style="font-family: "nimbus roman no9 l" , "times new roman" , "times" , serif; line-height: 1; white-space: nowrap;"><span style="font-size: x-large;">π </span></span></b><span style="color: purple; font-family: "verdana" , sans-serif;"><span class="texhtml" style="line-height: 1; white-space: nowrap;"><span style="font-size: large;"> </span></span></span><span style="color: purple; font-family: "verdana" , sans-serif;">Day!</span><br />
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Lisa Lathrophttp://www.blogger.com/profile/01883695496318490685noreply@blogger.com0tag:blogger.com,1999:blog-6726643721657309581.post-35256684925195960522016-09-07T14:36:00.000-05:002016-09-07T14:37:32.131-05:00Fall is in the air, and it's time to fire up the Wolf ovens for some more bread baking!<br />
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It's hot today, but cooler fall air is coming, which means more comfortable temperatures for baking. Beast has been lying around like he's about to die from heat exhaustion, but as soon as the nights get cooler, he bounds into the kitchen eager for the next baking adventure with me.<br />
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Recently we participated in the King Arthur Flour Bake Along and made Pane Bianco, which turned out great! http://blog.kingarthurflour.com/2016/08/08/pane-bianco-bakealong/<br />
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We also made these Lemon Raspberry Cupcake Beauties http://bakerbynature.com/lemon-cupcakes-with-raspberry-buttercream/<br />
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And then over Labor Day we made Cinna Buns from King Arthur's recipe, and used some sourdough starter in the mix: http://www.kingarthurflour.com/recipes/cinna-buns-recipe </div>
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More to come soon! </div>
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<br />Lisa Lathrophttp://www.blogger.com/profile/01883695496318490685noreply@blogger.com0tag:blogger.com,1999:blog-6726643721657309581.post-78713654276818150332016-07-03T08:55:00.000-05:002016-07-03T08:55:15.665-05:00Strawberry SeasonIt's Strawberry Season in Wisconsin! <br />
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Thankfully the weather is mild and the humidity low for this Independence Holiday weekend so yesterday Beast and I made some strawberry jam. It's a love-hate relationship much like canning tomatoes in the heat of August. I love the end result, but can live without the tedious process which keeps me indoors when I would rather be outside. <br />
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The berries are beautiful and sweet. One of the best parts of processing day is coming up with adult beverages to enjoy during the processing adventure. This time I made a Strawberry Mint Basil Cocktail with Vodka, Mint, Basil, SanPelligrino Limonata, and a little mint simple syrup. <br />
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Sometimes the jam turns out a bit runny but this year it is perfect. It set well and has great flavor. Step one of holiday gift canning complete!</div>
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<br />Lisa Lathrophttp://www.blogger.com/profile/01883695496318490685noreply@blogger.com0tag:blogger.com,1999:blog-6726643721657309581.post-18125123411874819382016-05-21T17:06:00.001-05:002016-05-21T17:07:23.662-05:00Sourdough Starter<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9KWrege0TNmtoTHGYmRlAAl7TyuE_EYEp4Yp_s4-6IiCROq7fOH3fpje1NoyMyK41nQj-wAQWG6x4XpMgM9WM3W7iheWyS7CcNoQtABgd_UejgsfI2MroDbV3bRkFxF0CUtlMhA5TwZo/s1600/Sourdough+Tortillas+%25282%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9KWrege0TNmtoTHGYmRlAAl7TyuE_EYEp4Yp_s4-6IiCROq7fOH3fpje1NoyMyK41nQj-wAQWG6x4XpMgM9WM3W7iheWyS7CcNoQtABgd_UejgsfI2MroDbV3bRkFxF0CUtlMhA5TwZo/s320/Sourdough+Tortillas+%25282%2529.JPG" width="240" /></a>Beast and I have taken a break for a long time from blogging, but we have not stopped cooking and baking! During the winter a customer of mine sent me some of her 8 year old sourdough starter and I have hosted a few Sourdough Bread Classes at work to share the starter with others and teach them how easy bread from scratch with starter can be. <br />
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There are so many things to do with sourdough starter and much of it is ridiculously easy. Besides awesome bread we have been making the most delicious tortillas, biscuits and incredible pancakes. <br />
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Here's the recipe I have been using for the tortillas. <br />
<a href="http://www.growforagecookferment.com/sourdough-tortillas/" target="_blank"><span style="color: purple;">Flour Tortillas Recipe Link</span></a><br />
You will not believe how velvety smooth they turn out, soft and melt in your mouth delicious! <br />
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The first time I made them I was not sure if they were supposed to rest at room temp or in the fridge. I made them for Cinco de Mayo and mixed the dough the day before. I left the dough in a plastic bag overnite then looked at it in the morning and thought I had ruined it because it was so moist. I chucked the bag into the fridge for the day and took it back out after work and decided what the heck, I'll try anyway and see what they are like. After preheating my cast iron pan I floured my hands and grabbed a gooey handful and mixed it with some more flour then rolled it out. I knew as soon as I started rolling that I had something here. The dough rolled so easily and was great to work with. They turned out beautiful and you could taste the sourdough in every bite. AWESOME! <br />
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I have struggled with flour tortillas for years because they always get too dry from the flour and cooking in the pan. These were not dry at all. New favorite recipe!<br />
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<br />Lisa Lathrophttp://www.blogger.com/profile/01883695496318490685noreply@blogger.com0tag:blogger.com,1999:blog-6726643721657309581.post-62071283803625483722014-09-07T09:47:00.001-05:002014-09-07T09:47:13.990-05:00Savory Tomato and Herb SconesLast weekend I made some fresh ricotta cheese, and this week I have a bunch of tomatoes. Besides some great pasta and pizza ideas for these I thought it would be fun to make a savory Sunday breakfast scone.<br />
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Recipe:<br />
2 cups all purpose flour (I use King Arthur)<br />
1 Tbsp baking powder<br />
1/4 teaspoon kosher salt<br />
4 Tbsp unsalted butter, cut into small pieces (I quarter each Tablespoon)<br />
1 large clove garlic minced<br />
2 Tbsp fresh chopped herbs (I used basil and parsley)<br />
1 plum tomato, seeded and diced<br />
1/4 cup buttermilk<br />
1/4 cup ricotta cheese (you could substitute sour cream, Greek yogurt or cream cheese)<br />
1 egg plus one yolk (reserve extra white for brushing on top)<br />
1/4 cup parmesan cheese<br />
<br />
Preheat oven to 375°F<br />
Mix together flour, baking powder and salt. Add butter and mix until butter is pea sized or a bit larger. <br />
stir in ricotta, tomato, garlic and herbs. Beat buttermilk into eggs and add to mixture, mixing gently just until incorporated. Place dough onto a generously floured surface and knead or fold 4-6 times until the mixture is smooth, but don't work it too long or the scones will be tough. Form into a circle. I like my scones puffy, so I only made my circle about 6-7 inches in diameter, then cut into 8 scones, place on a parchment lined pan and brush with beaten egg white, then top with parmesan cheese. Bake 20-25 minutes. <br />
Cool 10 minutes before serving. <br />
<br />Lisa Lathrophttp://www.blogger.com/profile/01883695496318490685noreply@blogger.com0tag:blogger.com,1999:blog-6726643721657309581.post-53436299268528351072013-11-12T19:02:00.001-06:002013-11-12T19:02:38.689-06:00Cranberry ChutneyJust in time for Thanksgiving...as we're finishing the initial stages of the kitchen remodel and awaiting installation of the oven and cooktop, I'm busy thinking about what I'll cook this weekend! <br />My cranberry chutney is a family favorite at the holidays, so I'll likely whip up a batch of that.<br /><br />I thought I would share the recipe in case anyone else would like to try it instead of or in addition to canned cranberry sauce...hmmm...I seem to have momentarily lost my recipe...<br />
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Well, try some of these links:<br />
<a href="http://www.epicurious.com/recipes/food/views/Spiced-Cranberry-and-Dried-Fruit-Chutney-231304"><span style="color: purple;"><b>http://www.epicurious.com/recipes/food/views/Spiced-Cranberry-and-Dried-Fruit-Chutney-231304</b></span></a><br />
<b style="color: purple;"><a href="http://www.foodnetwork.com/recipes/cooking-live/cranberry-chutney-recipe/index.html#!">http://www.foodnetwork.com/recipes/cooking-live/cranberry-chutney-recipe/index.html#!</a></b><br />
<a href="http://southernfood.about.com/od/cranberryrelishrecipes/r/bl51104a.htm"><span style="color: purple;"><b>http://southernfood.about.com/od/cranberryrelishrecipes/r/bl51104a.htm</b></span></a><br />
<span style="color: purple;"><b><a href="http://www.oceanspray.com/Recipes/Corporate/Sauces,-Sides---Salads/Cranberry-Chutney-(1).aspx">http://www.oceanspray.com/Recipes/Corporate/Sauces,-Sides---Salads/Cranberry-Chutney-(1).aspx</a></b></span><br />
<b style="color: purple;">h<a href="http://www.marthastewart.com/313155/cranberry-chutney">ttp://www.marthastewart.com/313155/cranberry-chutney</a></b><br />
<br />
Don't know what to do with chutney? It's great served on the side with meats, or on sandwiches, or in salad dressings...whatever you can think of, it's great!<br />
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Enjoy and Happy Holiday Cooking!<br />
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<br />Lisa Lathrophttp://www.blogger.com/profile/01883695496318490685noreply@blogger.com0tag:blogger.com,1999:blog-6726643721657309581.post-19150000676046233812013-11-02T19:02:00.000-05:002013-11-02T19:02:05.507-05:00Beast's Kitchen Remodel Progress UpdateThe framework for the tower is complete and the counter is close and will be done by Monday. The electrician comes on Wednesday to run the wiring, and then we're just waiting for the face trim before the oven and cooktop can be installed.<br /><br />We found a countertop today, FINALLY, at Menards...a birch butcherblock...Birch likes that idea.<br />
The cats are freaked out the range, cabinets and counter went away and now there's a new Cat Climing Structure. Wait till they find out it's not for the cats!<br />
They keep walking into the room, climbing in the tower and crying WHAAAAAT HAVE YOU DONE!<br /><br />
The counter is longer than we need so we'll have an extra piece for my dough counter when the time comes for that sometime in the spring. <br />
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Here are some pics of the progress. - Thanks Tim!<br />
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<tr><td class="tr-caption" style="text-align: center;">Tower Skeleton</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Beast in the tower</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">What, Mama? I'm not doin' nothin'</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Framing the counter</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy7mcE8s4H1zYdRjgnKDMThjhHTXd4iIvDiFJ08ec8PVY-W2xEgrlkZzbLqkIkUp9OUFCQG7QXs7BVl7tUZ12KYM_0kHj39NNOWPZ6RJUN7F7fPw6w_shC7Ipn4jZcEGL8vbOHD61I0Bw/s1600/Counter+Frame.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy7mcE8s4H1zYdRjgnKDMThjhHTXd4iIvDiFJ08ec8PVY-W2xEgrlkZzbLqkIkUp9OUFCQG7QXs7BVl7tUZ12KYM_0kHj39NNOWPZ6RJUN7F7fPw6w_shC7Ipn4jZcEGL8vbOHD61I0Bw/s320/Counter+Frame.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Counter Frame</td></tr>
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Lisa Lathrophttp://www.blogger.com/profile/01883695496318490685noreply@blogger.com0tag:blogger.com,1999:blog-6726643721657309581.post-82831135006797831882013-10-27T19:38:00.001-05:002013-10-27T19:38:30.350-05:00Beast's Kitchen RemodelingThere isn't much cooking going on this weekend in Beast's Kitchen. And Beast is not happy about that! He's very concerned his stove is gone and his favorite perch on top of the cabinets is gone too.<br />
<br />Wait until he finds out they aren't coming back! <br /><br />Tim is busy building new framework for the tower for the new ovens and the counter for the new cooktops. We have the counter on order and as soon as it is installed in about 2 weeks we'll get the appliances installed too. Bonus for the kitties the new oven vents down toward the floor, so there will be a nice new warm spot on the kitchen floor for the kitties to snuggle up in. <br /><br />The last thing cooked in the oven was pizza, so I think the first thing in the new oven should be pizza too!<br />And then I'll be able to bake pies for Thanksgiving to bring to Minnesota. One gluten free for my sissy, and at least one more for the traditionalists.<br /><br />Once the work is all done on this part we can start working on the other side of the room. By the end of 2014 hopefully the entire kitchen will be remodeled with all new appliances. <br /><br />In the meanwhile, we'll post pics occasionally on the progress. And someone already took the range off the curb today!<br />
I did make granola bars in the microwave today...I'll let you know how they turned out. Only had to bake 5 minutes :)<br />
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<tr><td class="tr-caption" style="text-align: center;">Before Remodel</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Empty and ready for demo</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Range gone</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Range and Backsplash Gone</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Counter Gone<br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFmkSsa8SKpbdgRNT5dUxyJs9o_QSYQhYujAPVQUxahYfc675smPTI3tDmAF6go-njBQA4-ERNp8AyNhpTj-XMNx2Rdx4l4NyPy51EWnUoW5wneheMizE4dV7oLBPILJFS6TCjxjZSlQQ/s1600/All+gone.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFmkSsa8SKpbdgRNT5dUxyJs9o_QSYQhYujAPVQUxahYfc675smPTI3tDmAF6go-njBQA4-ERNp8AyNhpTj-XMNx2Rdx4l4NyPy51EWnUoW5wneheMizE4dV7oLBPILJFS6TCjxjZSlQQ/s320/All+gone.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All Gone!</td></tr>
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<br /><br /><br /><br />Lisa Lathrophttp://www.blogger.com/profile/01883695496318490685noreply@blogger.com0tag:blogger.com,1999:blog-6726643721657309581.post-5632723707384154562013-02-10T11:12:00.000-06:002013-02-10T11:12:17.405-06:00Coquito Recipe from Inaru Rustaurant in San Juan Puerto RicoWhile on Cayamo music cruise in January one of our ports was San Juan Puerto Rico. We spent the day wandering the streets of Old San Juan, where Tim got a haircut from a barber. Before heading back to the ship we stopped in at <span style="color: purple;"><a href="https://www.facebook.com/inarurestuarant"><span style="color: purple;">Inaru Restaurant</span></a> </span>for a cocktail. I had a mojito, of course! As we arrived the staff was removing the Christmas tree from the restaurant in preparation for San Sebastian Festival coming up just after our visit. The staff was very friendly and before we left they gave us a sample of their version of "eggnog", Coquito, which is a punch served during the holiday season. The bartender was kind enough to share his recipe with me. It's dangerously good, and dairy free!<br />
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Coquito:<br />
3 cans cream of coconut<br />
1 can coconut milk<br />
2-3 spoonfuls of condensed milk<br />
1/2 bottle light rum<br />
2-3 shots gold rum<br />
2-3 shots Frangelico<br />
grated nutmeg<br />
1 cinnamon stick per bottle<br />
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Keeps refrigerated for up to 2 months<br />
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<br />Lisa Lathrophttp://www.blogger.com/profile/01883695496318490685noreply@blogger.com0tag:blogger.com,1999:blog-6726643721657309581.post-32244180750491831802012-08-29T17:43:00.000-05:002012-08-29T17:44:44.821-05:00Homemade Sriracha<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKBZV90DFCCSUeuIfUi65_ysn8tKi6sQJmdWLs791eB3dlrzcWGYwM91KZicjvHj-EVCctrw_Q_vwwAu6kP7VgScvM60-mJ-66WHBiQ2VE_-1WFFgAPdf96kilXbyY-98bNR50L4KDzZA/s1600/Red+Hot+Chilis.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKBZV90DFCCSUeuIfUi65_ysn8tKi6sQJmdWLs791eB3dlrzcWGYwM91KZicjvHj-EVCctrw_Q_vwwAu6kP7VgScvM60-mJ-66WHBiQ2VE_-1WFFgAPdf96kilXbyY-98bNR50L4KDzZA/s200/Red+Hot+Chilis.JPG" width="150" /></a>It's hot pepper time! While I was at the <span style="color: purple;"><a href="http://www.dcfm.org/">Dane County Farmer's Market</a></span> today on a rare Wednesday off work I saw a bucket of hot red chilis and decided to make some homemade Sriracha, which we love at our house! <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC6zwpjYA4xGe-fxryu3zjHY5F1YTsxgnxn4UzTp_ZPVumjR3O29iWjX_iMoYwBgUtfLYwjuRG681tS_Yt55M_4SBp4xpyolNRHR6pc-pRmt1PKNZ0yIhPoZkvb2M895BQaKsjabiZf-w/s1600/Chilis+with+stems+removed.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC6zwpjYA4xGe-fxryu3zjHY5F1YTsxgnxn4UzTp_ZPVumjR3O29iWjX_iMoYwBgUtfLYwjuRG681tS_Yt55M_4SBp4xpyolNRHR6pc-pRmt1PKNZ0yIhPoZkvb2M895BQaKsjabiZf-w/s200/Chilis+with+stems+removed.JPG" width="150" /></a><br />
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I have a new computer and still can't find all my files so I went searching for a recipe on the Internet. I'm using this one, which I like because it has an option for a fermented version.<br />
<a href="http://leitesculinaria.com/67202/recipes-homemade-sriracha-sauce.html">http://leitesculinaria.com/67202/recipes-homemade-sriracha-sauce.html</a>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiliPDBspVLA02EqCbFvF0TDvY91xsPFk7ecSO3ADQ0U0KNdDehFebjKBWJkuh219ncEwx-nlWYanpsKAwmVieCMsRizTAiuW2oSdbqaBVI4VPRZkcmAbFnLAzXKMfyhGRi9B91L6942AY/s1600/Chilis+in+Processor.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiliPDBspVLA02EqCbFvF0TDvY91xsPFk7ecSO3ADQ0U0KNdDehFebjKBWJkuh219ncEwx-nlWYanpsKAwmVieCMsRizTAiuW2oSdbqaBVI4VPRZkcmAbFnLAzXKMfyhGRi9B91L6942AY/s200/Chilis+in+Processor.JPG" width="149" /></a>While this isn't real labor intensive, it is time consuming to snip all the ends off the stems and chop the chilis before pureeing in the food processor, and watch out when you lift the lid off the processor...WHOOOEEE! That's some serious hot pepper aroma! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim8FfjGHLr1vBL_BkMCd7047rGY_yYUsgPyAZbzm5yLQr5iY5YtEhBR3bemkT67EpP1C1MvVO8kEWL-OBT6ATjLgmNuMHre4dZypFu06fzyBa7XsEH2TmICYRPKXSZR7Z657Gvwf-QAp4/s1600/Sriracha+Fermenting.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim8FfjGHLr1vBL_BkMCd7047rGY_yYUsgPyAZbzm5yLQr5iY5YtEhBR3bemkT67EpP1C1MvVO8kEWL-OBT6ATjLgmNuMHre4dZypFu06fzyBa7XsEH2TmICYRPKXSZR7Z657Gvwf-QAp4/s200/Sriracha+Fermenting.JPG" width="200" /></a></div>
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Now the peppers are fermenting and in a week I'll finish the process by cooking them in the vinegar and then we can try it out!Lisa Lathrophttp://www.blogger.com/profile/01883695496318490685noreply@blogger.com0tag:blogger.com,1999:blog-6726643721657309581.post-71917008569083500132012-06-16T11:41:00.001-05:002012-06-16T11:41:53.648-05:00Beast's Kitchen: Carrot Green Chimichurri<a href="http://beastskitchen.blogspot.com/2012/06/carrot-green-chimichurri.html#links">Beast's Kitchen: Carrot Green Chimichurri</a>Lisa Lathrophttp://www.blogger.com/profile/01883695496318490685noreply@blogger.com0tag:blogger.com,1999:blog-6726643721657309581.post-68067999596379368182012-06-16T11:40:00.001-05:002012-06-16T11:40:35.839-05:00Carrot Green Chimichurri<br />
<div class="MsoNormal">
Carrot Tops and Radish Greens</div>
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Today at the <a href="http://dcfm.org/"><span style="color: purple;"><b>Dane County Farmer's Market</b></span></a> while picking out my <a href="http://www.localharvest.org/csa/"><span style="color: purple;"><b>CSA</b></span></a> veggies from <a href="http://www.jenehrfamilyfarm.com/"><span style="color: purple;"><b>JenEhr Farm</b></span></a>, I selected some beautiful radishes and crazy twisted carrots. Both came with beautiful greens that begged to be made into something. Radish greens--easy add to salads. Carrot tops not as easy. I have to get creative with them because I don't care for the taste of them raw so I don't normally add them to salads. They make great broth but it's way too hot for broth today. I'm thinking pesto could be good, but don't know what I might use pesto on in the next couple days so I decide to go with Chimichurri. I also made some carrot top tea by steeping some of the greens in hot water and then I put the tea in the fridge for some healthy iced tea later. I did add some citron green tea from Rishi Tea to perk up the flavor a bit. Here's the recipe for the Chimichurri:</div>
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<br /></div>
<div class="MsoNormal">
Carrot Green Chimichurri</div>
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½ cup firmly packed carrot greens, trimmed of thick stems
(reserve stems for use in broth)</div>
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½ cup firmly packed flat leaf parsley, trimmed of thick
stems (reserve stems for use in broth)</div>
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4 cloves garlic</div>
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2 Tbsp fresh oregano (or 2 tsp dried oregano)</div>
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½ cup olive oil</div>
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2 Tbsp white wine vinegar (can substitute red)</div>
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1 tsp kosher salt</div>
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½ tsp freshly ground black pepper</div>
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½ tsp red pepper flakes</div>
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<br /></div>
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Finely chop garlic by hand or in a food processor. Add greens and oregano and chop finely in
processor, or chop finely by hand and add to garlic in a bowl.</div>
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Stir in remaining ingredients adjust seasoning to taste.</div>
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Serve immediately as a sauce with grilled meats or veggies
or with bread. Can be refrigerated for
up to 3 days. If chilled, bring to room
temperature before serving. </div>
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<br /></div>Lisa Lathrophttp://www.blogger.com/profile/01883695496318490685noreply@blogger.com0tag:blogger.com,1999:blog-6726643721657309581.post-89487667133446886742012-03-04T08:48:00.003-06:002012-03-04T08:56:46.056-06:00Sassy Cow Dinner at Nau-Ti-Gal<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">The Sassy Cow dinner at Nau-Ti-Gal last night was, well, delicious! Chef Kris prepared a delightful combination of courses using ingredients from Sassy Cow Creamery. The farmers were there to talk about the farm and the food as well. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">The first course was deep fried Sassy Cow cheese curds with two <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghzNfiEwix9lKszd_vy5M1UZZkWxXs1gMWCYgua7n5KFdqv6IggaypNmmUi6heA-9uq2ieq34SHwi8v_8ZaPWS-w6Y8nXg8WNYIe_hcpFbUGI4Mrqpt0_vcmVt7JGr7Sooo-VPlHpiYQk/s1600/Sassy-Cow-Dinner-Cheese-Curds.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghzNfiEwix9lKszd_vy5M1UZZkWxXs1gMWCYgua7n5KFdqv6IggaypNmmUi6heA-9uq2ieq34SHwi8v_8ZaPWS-w6Y8nXg8WNYIe_hcpFbUGI4Mrqpt0_vcmVt7JGr7Sooo-VPlHpiYQk/s200/Sassy-Cow-Dinner-Cheese-Curds.jpg" uda="true" width="200px" /></a>sauces and greens with a vinaigrette.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">The second course was a tomato bisque with Sassy Cow heavy cream. It was so delicious I forgot to take a photo of that course! </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">The third course was Shrimp and Cheddar Cheese Grits-delish!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5WLWOn2hgSBlNfUnigcYQBMRYVvLFqZemE_lRwvj3yFYl4yTbyjoB4ExRIEayUYrp2eJuPxERA4bPzHv-whVAx7gdIF_HlDtuaQfZe8wZFgMG6VwHKngfOCZW4ylhJkLTnVi3Ptfnr8U/s1600/Sassy-Cow-Shrimp-and-Grits.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5WLWOn2hgSBlNfUnigcYQBMRYVvLFqZemE_lRwvj3yFYl4yTbyjoB4ExRIEayUYrp2eJuPxERA4bPzHv-whVAx7gdIF_HlDtuaQfZe8wZFgMG6VwHKngfOCZW4ylhJkLTnVi3Ptfnr8U/s200/Sassy-Cow-Shrimp-and-Grits.jpg" uda="true" width="200px" /></a>The main course was Mushroom Duxelles stuffed Tenderloin of Beef with whiskey peppercorn sauce</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">And the dessert course was also so delicious I didn't get a chance to take a picture! Chocolate Ganache Torte with Sassy Cow's Salted Caramel Ice Cream. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSjWdYvP3yHDW8DuFpcIKS5ZSPqxAXhgz97v6eYVdIozc9atEMVc31uTT2ACJ8z-zgek6UJ5GGUCQsD0BtNNi0FkdWIh-Kl62sEjZr0Rc42XgjGOd5mOJA-2-U_URWhEooBBVd2LEEbLM/s1600/Sassy-Cow-Tenderloin.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSjWdYvP3yHDW8DuFpcIKS5ZSPqxAXhgz97v6eYVdIozc9atEMVc31uTT2ACJ8z-zgek6UJ5GGUCQsD0BtNNi0FkdWIh-Kl62sEjZr0Rc42XgjGOd5mOJA-2-U_URWhEooBBVd2LEEbLM/s200/Sassy-Cow-Tenderloin.jpg" uda="true" width="200px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: right;">Everyone received a parting gift from Sassy cow which included chocolate milk and string cheese!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: right;">Kudos to Chef Kris and the Nau-Ti-Gal staff for a delicious meal, and many thanks to Sassy Cow Creamery for bringing these delicious products to our market!</div><div align="right" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>Lisa Lathrophttp://www.blogger.com/profile/01883695496318490685noreply@blogger.com0tag:blogger.com,1999:blog-6726643721657309581.post-19615808210375013372012-03-04T08:18:00.000-06:002012-03-04T08:18:35.227-06:00Beast's Kitchen: Chicken Feet<a href="http://beastskitchen.blogspot.com/2012/03/chicken-feet.html">Beast's Kitchen: Chicken Feet</a>Lisa Lathrophttp://www.blogger.com/profile/01883695496318490685noreply@blogger.com0tag:blogger.com,1999:blog-6726643721657309581.post-46835896257541233712012-03-04T08:16:00.000-06:002012-03-04T08:16:16.711-06:00Chicken Feet<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgLCXW2V-vbgoHOJvQj_kUMSIs1xTvv5rMtdGLJmMn-0deqww4Ie64G-yLG_Zs2SL6i8WteZm_mvBN01olG3tyeeFtUQF2Tl1OiMN65pHGL7hHu_hT004jNXzrPisyb4TH-Ml9b6-oXuk/s1600/Chicken-Feet-1.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgLCXW2V-vbgoHOJvQj_kUMSIs1xTvv5rMtdGLJmMn-0deqww4Ie64G-yLG_Zs2SL6i8WteZm_mvBN01olG3tyeeFtUQF2Tl1OiMN65pHGL7hHu_hT004jNXzrPisyb4TH-Ml9b6-oXuk/s200/Chicken-Feet-1.jpg" uda="true" width="200px" /></a>Chicken Feet...not something you see every day in the grocery, at least here in the Midwest...I recently purchsed some from Farmer Paul at JenEhr's stand at the Dane County Farmer's Market. Tim had said he would be interested in trying them. I took one look at the creepy things and thought YIKES! He's really going to eat that! OK, now how to prepare them? So I went to the trusty Internet and started searching for recipes. Tim thought just deep fried would be good, but I wanted to <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfrG1C36Dz1t2sZsiBgsroPkLYeWCCxvZcATXmrg4gWke57s4fKzIkyFVFUuJIiiE6dy9Jyf6FbTA6mmL1mXRhZwYqB0WkXi7sGWey96b-Vi9uesUEAyIBsTjrsoNvsKyC3BgwzBoZ4Lo/s1600/Chicken-Feet-2.jpg" imageanchor="1" style="clear: left; cssfloat: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfrG1C36Dz1t2sZsiBgsroPkLYeWCCxvZcATXmrg4gWke57s4fKzIkyFVFUuJIiiE6dy9Jyf6FbTA6mmL1mXRhZwYqB0WkXi7sGWey96b-Vi9uesUEAyIBsTjrsoNvsKyC3BgwzBoZ4Lo/s200/Chicken-Feet-2.jpg" uda="true" width="200px" /></a>see how they are traditionally prepared before making that decision. The recipes I was finding were mostly with long slow cooking methods so I thought perhaps deep frying them would make them dry. So I tried a traditional recipe I found at this site: <a href="http://www.myseveralworlds.com/2007/01/24/dim-sum-style-chicken-feet/"><strong><span style="color: purple;">http://www.myseveralworlds.com/2007/01/24/dim-sum-style-chicken-feet/</span></strong></a><span style="color: purple;"> </span> </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2U_JT7GdO1ZnIHCAANux2TDnJNGp7Q7kwAgozwjD_jYfz5Shejidjn4VRLc3jTbi_ytY23p9nY4jEREq8WVzkwW70Ctg5wgzSZszJ7joa5kgHN9P22H2MwpFzUt82hZS2SIJw7Fncfh8/s1600/Chicken-Feet-4.jpg" imageanchor="1" style="clear: left; cssfloat: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2U_JT7GdO1ZnIHCAANux2TDnJNGp7Q7kwAgozwjD_jYfz5Shejidjn4VRLc3jTbi_ytY23p9nY4jEREq8WVzkwW70Ctg5wgzSZszJ7joa5kgHN9P22H2MwpFzUt82hZS2SIJw7Fncfh8/s200/Chicken-Feet-4.jpg" uda="true" width="200px" /></a>The process involves deep frying, simmering, marinating and then steaming the feet, and is a 2-day process. The end result is somthing that smells quite delicious and looks, well, disgusting. Tim was a trooper though and ate the ET like feet and even said he'd eat them again, but did admit he'd rather have them deep fried after all. For me it was an interesting cooking challenge, and I have absolutely no desire to eat them!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-c-K6IT3uSf2lw4ugRQwCvLhFuRvZ3OO6jlD0SbjgODcDD-FSfo5mkbIZkZt22ytjXO34dcwHkUUgMZosl5H7sDeOELm0qkk0QFjfnTH0kEftcDSYWhcRFkPOjkG1D1r-Lmc_icQbT98/s1600/Chicken-Feet-3.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-c-K6IT3uSf2lw4ugRQwCvLhFuRvZ3OO6jlD0SbjgODcDD-FSfo5mkbIZkZt22ytjXO34dcwHkUUgMZosl5H7sDeOELm0qkk0QFjfnTH0kEftcDSYWhcRFkPOjkG1D1r-Lmc_icQbT98/s200/Chicken-Feet-3.jpg" uda="true" width="200px" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRkhofINp_CB5WW0EKhrL23bkhYBWM3VMq3WUwCEzKy17dq8PmVXNzsgDZmi90db4HqnsO6eCQRILdwVibOdC_i514hqzz5ejqMEuYTm00puaMv-giX-5dws1-bs1giUIOiiZuPINvupQ/s1600/Chicken-Feet-5.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRkhofINp_CB5WW0EKhrL23bkhYBWM3VMq3WUwCEzKy17dq8PmVXNzsgDZmi90db4HqnsO6eCQRILdwVibOdC_i514hqzz5ejqMEuYTm00puaMv-giX-5dws1-bs1giUIOiiZuPINvupQ/s200/Chicken-Feet-5.jpg" uda="true" width="200px" /></a></div>Lisa Lathrophttp://www.blogger.com/profile/01883695496318490685noreply@blogger.com0tag:blogger.com,1999:blog-6726643721657309581.post-82353623886889759622012-02-26T09:46:00.003-06:002012-02-26T09:48:38.654-06:00Curried Goat StewYesterday at the <a href="http://dcfm.org/"><span style="color: purple;"><strong>Dane County Farmer's Market</strong></span></a> one of the vendors was selling goat steaks and stew meat, so I decided to try the stew meat. I have a bunch of veggies on hand and some homemade broth and it sounded like it would make a nice curry. It's in the slow cooker now getting ready for tonight.<br />
<br />
The winter market seems to make its living off the popular market breakfasts once the market moves to the Madison Senior Center, but I go for the shopping. Right about this time every winter I crave fresh local veggies and they can be found at the market. Yesterday I picked up some Empire apples and shallots from Green's Pleasant Springs Orchard, some fresh spring greens from Don's Produce, spinach from Snug Haven, shiitake mushrooms from a farmer I'm not familiar with, aged white cheddar from Hook's, chicken feet and veggies from JenEhr and the goat meat. Tim likes to eat wierd things...he recently tried a dish with duck tongue at an asian restaurant-YUK! I had mentioned to him that JenEhr had chicken feet and he said he'd like that, so I got some to deep fry for him. He rarely gets deep fried anything so I thought that would be a fun treat for him. Since I don't really eat meat I'll try a bite or two of the goat and then pick around it for the veggies in the stew. The goat meat seems very lean, and similar to lamb at first glance...we'll see how the curry turns out later today. I like my curry thick and spicy so I'll puree some of the vegetables later to give it the texture and taste it for more spices before seasoning-YUM!Lisa Lathrophttp://www.blogger.com/profile/01883695496318490685noreply@blogger.com0tag:blogger.com,1999:blog-6726643721657309581.post-56336949775499746762012-01-08T09:28:00.002-06:002012-01-08T09:31:18.907-06:00Door County Cherry Granola BarsHappy New Year! Welcome 2012...the year the world is supposed to end, or some such nonsense!<br />
<br />
Beast and I have not stopped cooking and baking-we've just been so busy we haven't had time to write in the blog. I'm working full-time now at <a href="http://subzero-wolf.com/">Sub-Zero and Wolf</a> and it has been an adjustment for us in time management. <br />
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One day at work I came across a recipe in Fitness Magazine for some granola bars that sounded really good. I hate the store-bought processed ones with all the preservatives and stabilizers so I'm always looking for a recipe for granola bars that will stave off my mid-day hunger and will hold together while eating...challenging. <br />
<br />
Yesterday I made these with a slight modification to the recipe and they are a great consistency and quite tasty. I can't wait to try them with peanut butter instead of fruit and nuts. <br />
<br />
I used dried Door County cherries and pecans and adjusted the amounts to about 6 oz cherries and 1/2 cup pecans and increased the chocolate chips to about 1/2 cup. <br />
<br />
They make a great healthy snack or breakfast!<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWoJK3h_bc65PCi_6blABVa8Rgb-4oH_y3l67H0gQCox7ltqrQmDKhuV1s82q3qv3svoOfZvKmc49Err9TS_iBrVsLP4qxDopDeYwB8LF5GYF6PVlYzCInXCmUcdhbwjT5sTm_SYofFZU/s1600/Granola-Bars.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWoJK3h_bc65PCi_6blABVa8Rgb-4oH_y3l67H0gQCox7ltqrQmDKhuV1s82q3qv3svoOfZvKmc49Err9TS_iBrVsLP4qxDopDeYwB8LF5GYF6PVlYzCInXCmUcdhbwjT5sTm_SYofFZU/s320/Granola-Bars.jpg" width="320px" /></a></div>Lisa Lathrophttp://www.blogger.com/profile/01883695496318490685noreply@blogger.com0tag:blogger.com,1999:blog-6726643721657309581.post-59354664722396649162011-08-13T09:48:00.001-05:002011-08-13T09:49:23.038-05:00Cherry Bounce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhCpXl6vtsdHHUwDIK_PEKscUAz1UjAElzngLVITcTdHWYhPNTF5TXPzCkyC4415n32y1ik9ha0lJVdhgeiKHIwMvR6MdrhiEKVKQpzK8hywxh5DrNkwYLHAfnqd-6jrj-rpPXBiG4_Ng/s1600/Cherry-Bounce.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhCpXl6vtsdHHUwDIK_PEKscUAz1UjAElzngLVITcTdHWYhPNTF5TXPzCkyC4415n32y1ik9ha0lJVdhgeiKHIwMvR6MdrhiEKVKQpzK8hywxh5DrNkwYLHAfnqd-6jrj-rpPXBiG4_Ng/s320/Cherry-Bounce.jpg" width="192px" /></a></div>It's Door County Cherry Time! The sweet cherries are done and the tarts have begun. Last week I picked up a quart and made cherry bounce. This week it will be cherry pie filling for holiday gifts. <br />
Here's a quick and easy recipe for Cherry Bounce:<br />
1.75 liter bottle or jar<br />
1 quart tart cherries<br />
1 cup sugar<br />
1 liter vodka, bourbon or brandy (I used potato vodka so it's gluten free)<br />
<br />
<br />
Stem and pit the cherries (or don't pit as you prefer)<br />
Pour 1 cup sugar over cherries<br />
Cover with liquor of choice<br />
Wait until December to enjoy!<br />
Watch out if you eat the cherries-they'll be intoxicating :)<br />
<br />
Lisa Lathrophttp://www.blogger.com/profile/01883695496318490685noreply@blogger.com0tag:blogger.com,1999:blog-6726643721657309581.post-14826215485865414692011-08-13T09:23:00.004-05:002011-08-13T09:41:21.090-05:00Dill Pickles<div class="separator" style="clear: both; text-align: center;"><a href="http://www.youtube.com/watch?v=Nb-0ZCqga48&feature=related"><strong><span style="color: blue;">CANNED GOODS</span></strong></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW4b8ZqQilcfiqApI-Kf-84e4peJdReh8w-q9TxIxZ8g3MONyzlasFKHjmhAnyqsAhEMXApmRDhzf_-H0Vu2MvWBWmpUDhDAMiT1wPx4L1eF-0K7P8_0BnUgzO34rtI0HcmAe4aeRMm-c/s1600/Dill-Pickles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW4b8ZqQilcfiqApI-Kf-84e4peJdReh8w-q9TxIxZ8g3MONyzlasFKHjmhAnyqsAhEMXApmRDhzf_-H0Vu2MvWBWmpUDhDAMiT1wPx4L1eF-0K7P8_0BnUgzO34rtI0HcmAe4aeRMm-c/s320/Dill-Pickles.jpg" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div align="center">It's pickling time again! I have a love-hate relationship with canning since we don't have air conditioning and somehow it is always time to can on the hottest possible day of the year. That said, I love it all winter when we can eat the local produce I canned during the summer for just pennies of the cost of store bought. And I know there aren't any rat whiskers, mouse droppings or other disgusting things in my canned goods.</div><div align="center"><br />
</div><div align="center">Last year my pickles were so spicy that hardly anyone could eat them...a few too many hot peppers in the mix, so this year I just made basic garlic dills. I learned a new trick this year and can't wait to see if it really works. Supposedly if you add grape leaves to the jar it keeps the pickles crunchy. I had good success last year by soaking the pickles in cold saltwater for a day before canning them. </div><div align="center"><br />
</div><div align="center">I had 9 pounds of pickling cucumbers and this recipe made 10 quarts. Use the wide mouth jars...it works best for fitting the most pickles in a jar. You'll be surprised how few fit in a jar. These have only 5 per jar.</div><div align="center">I adapted this <a href="http://www.simplebites.net/pickles-101-recipe-garlic-dill-pickles/"><strong><span style="color: blue;">recipe</span></strong></a> I found through a google search and adjusted the amounts because I had nine pounds of pickles rather than seven.</div><div align="center"><br />
</div><div align="center">9 pounds pickling cucumbers</div><div align="center">10 grape leaves</div><div align="center">50 peppercorns</div><div align="center">30 cloves garlic</div><div align="center">1 large bunch dill heads split equally between jars</div><div align="center">1.1 oz pickling salt</div><div align="center">10 cups distilled water</div><div align="center">9 1/3 cups white vinegar</div><div align="center"><br />
</div><div align="center">Next up....pickled watermelon!</div><div align="center"><br />
</div><div style="text-align: left;"></div>Lisa Lathrophttp://www.blogger.com/profile/01883695496318490685noreply@blogger.com0tag:blogger.com,1999:blog-6726643721657309581.post-86104746994916044132011-06-18T10:32:00.002-05:002011-06-18T10:32:52.894-05:00Kitty Jigsaw PuzzleRecently we've been doing jigsaw puzzles on the computer. They can be quite challenging!<br />
Try this kitty one that Beast picked out...<br />
<a href="http://www.jigzone.com/puzzles/FB055D536011?z=0"><img alt="Click to Mix and Solve" src="http://www.jigzone.com/im/pCut/0.png" style="background: url(http://www.jigzone.com/puz/zemThumb?p.jz.jzC.CatWalk:jpg); border-bottom: #999 1px solid; border-left: #999 1px solid; border-right: #999 1px solid; border-top: #999 1px solid; height: 300px; margin: 4px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 400px;" /></a>Lisa Lathrophttp://www.blogger.com/profile/01883695496318490685noreply@blogger.com0tag:blogger.com,1999:blog-6726643721657309581.post-34830478571978838572011-05-26T23:15:00.000-05:002011-05-26T23:15:52.456-05:00Pizza on the Grill for Memorial DayBeast says, Forget the Brats, let's have Pizza on the Grill for Memorial Day!<br />
The weather is supposed to warm up and the whole town should be firing up their grills. It's time for some pizza on the grill in the Big Green Egg!<br />
It's great fun with the neighbors and everybody likes making their own unique combination. Take all the bits and pieces of things out of the fridge, top the dough and they cook up in just a couple minutes. <br />
Throw in some friends and neighbors and you've got a super party.<br />
Our favorites:<br />
Basic pepperoni or anchovy for Tim<br />
Carmelized onion, bleu cheese and walnut for Lisa OR Pesto, feta and spinach with artichoke hearts and kalamata olives<br />
Abbey and Sawyer like olives, more olives pepperoni, sausage, chicken, spinach, alfredo sauce, bbq sauce, not all at once, but a combination of these on a couple mini pizzas<br />
For a quick sauce, get a can of diced tomatoes and peppers (the kind you use for queso) and mix it with a couple tablespoons of tomato paste and a little pizza seasoning-tasty and quick-no pre-cooking required.<br />
What's your favorite combination?<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVXzP3pR0kOLdM52cXzDxZYQmWvJK5tZ_lpIp8X8j7mmDCtXyq1N924rrThQF_7Oj8wNxLYMIbAbp5vyGzoDQIflumB6r19sRhgCZBpH-k4eVzeNQZwYqfTRPaxdethqKBOWLqn2k7Djg/s1600/Nicoletti%2527s-Pizza.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVXzP3pR0kOLdM52cXzDxZYQmWvJK5tZ_lpIp8X8j7mmDCtXyq1N924rrThQF_7Oj8wNxLYMIbAbp5vyGzoDQIflumB6r19sRhgCZBpH-k4eVzeNQZwYqfTRPaxdethqKBOWLqn2k7Djg/s200/Nicoletti%2527s-Pizza.jpg" t8="true" width="200px" /></a></div>Lisa Lathrophttp://www.blogger.com/profile/01883695496318490685noreply@blogger.com0tag:blogger.com,1999:blog-6726643721657309581.post-41229507691259546372011-04-22T14:29:00.003-05:002011-04-22T14:33:03.607-05:00Tequila Lime Marinated Salmon with Mango Chili Salsa<img border="0" height="213px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXw0IUuQP76RzGZYsPkb3AXUKSKFcgCPtTwnuvY8fI6_wDGwD2HYUi7utEMWchXXsuFTqQWV3KAMikg-zkT9grvEN7UWIihFxltbFTsdS24dR2p_HzEDhY9m1UnMVfJNntZx3gtOdeN1I/s320/Tequila-Lime-Marinated-Salmon.jpg" width="320px" /><br />
It must be getting close to Cinqo de Mayo because I've been thinking about margaritas recently. On Wednesday I put together a dinner with Tequila Lime Marinated Salmon, Mango Chili Salsa, Sauteed Napa Cabbage with Serrano chili and garlic, and wild rice. Paired with a fresh margarita it was scrumptious!<br />
I used some left over wild rice from a couple nights prior. Whenever I make wild rice I always make extra to use in salads, soups or as a side with another meal. <br />
Mango Chili Salsa<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 Mango</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 Serrano Pepper, minced</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 Shallot, minced</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 Tbsp lime juice</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">mix together and chill</div><br />
Tequila Lime Marinated Salmon<br />
1/2 lb salmon fillet or steak<br />
1/4 cup lime juice<br />
1/4 cup tequila<br />
1/4 cup extra virgin olive oil<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 cloves garlic, minced</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 Serrano Pepper, minced</div>Marinate salmon in remaining ingredients until ready to cook<br />
Cook skin side down under broiler for 4-6 minutes, turn and broil 2-3 addl minutes<br />
While salmon is cooking reduce remaining marinade over medium high heat. Drizzle reduced marinade over salmon when serving.<br />
<br />
1/2 cup Napa Cabbage, thinly sliced<br />
1-2 cloves garlic, minced<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 Serrano Pepper, minced</div>1-2 anchovies<br />
1 tbsp extra virgin olive oil<br />
1/4 cup dry white wine<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXw0IUuQP76RzGZYsPkb3AXUKSKFcgCPtTwnuvY8fI6_wDGwD2HYUi7utEMWchXXsuFTqQWV3KAMikg-zkT9grvEN7UWIihFxltbFTsdS24dR2p_HzEDhY9m1UnMVfJNntZx3gtOdeN1I/s1600/Tequila-Lime-Marinated-Salmon.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Heat olive oil in pan, add garlic and pepper, cook for one minute before adding anchovies. Cook for an additional 1-2 minutes, then add cabbage. Saute 3-4 minutes, add wine, reduce briefly then season with salt and pepper.</div>Lisa Lathrophttp://www.blogger.com/profile/01883695496318490685noreply@blogger.com0