tag:blogger.com,1999:blog-46738963553390036172024-03-13T22:30:23.223-07:00TORO EATS KIWIRomanian-Canadian expat cooks
with New Zealand ingredientsTatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-4673896355339003617.post-11817830360691110462013-03-02T22:53:00.004-08:002013-06-07T19:49:14.892-07:00Simple and Perfect Fish Baked in Salt<div class="separator" style="clear: both; text-align: center;">
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If you want the best method for preparing a beautiful fish with minimal effort while preserving that delicate moist inner flesh, have I got the recipe for you.<br />
<br />
The other day, I sent my lovely partner off to catch me a fish and he delivered. He brought home a beautiful snapper for us to enjoy that evening, and as happy as I was he didn't come home empty- handed, I felt a hint of sadness. What a privilege it is to be able to catch your fish in the sea and enjoy its sublime, melt-in-your-mouth freshness that very day. Nothing can compare to eating this fresh. I will miss New Zealand terribly.<br />
<br />
This method of preparing your fish is common in the Mediterranean so you can be sure it will be simple and absurdly good. No need to scale your fish, as the scales will work to your advantage keeping the salt from penetrating the fish. There is no question about it, baking your fish in salt will require very little of you but you will get the most in return.<br />
<br />
<u>Ingredients:</u><br />
1 whole fish (i.e. snapper, sea bream, sea bass), gutted but keep scales on!<br />
2 bay leaves<br />
1 kg coarse sea salt/rock salt<br />
herbs (one or any combination these: rosemary, parsley, thyme, tarragon)<br />
splash of water (about 3 tbsp)<br />
<ul>
<li>Preheat oven to 175C/350F</li>
<li>Place bay leaves inside the cavity</li>
<li>Pour the salt in a bowl, add in the herbs, and then add a splash of cold water </li>
<li>Mix the salt mixture with your hand to achieve a consistency that will allow you to mold it onto your fish</li>
<li>Spread a layer of the salt mix on the bottom of your pan</li>
<li>Place your fish on top then proceed to build a tight mound of salt all around your fish like a cast, until it is completely covered</li>
<li>Place into oven - baking times: 1 lb - 16 min/ 2.5 lb - 27 min/ 4 lb - 35 min</li>
<li>Once done take a knife to the top of the spine and cut through the crust, then lift it open like you would the hood of a car</li>
<li>Once one side of the fish is uncovered, run the knife along the spine, then peel back the skin</li>
<li>Remove the flesh and place on a separate platter, drizzle over with olive oil, salt and lemon</li>
</ul>
And don't forget the best part, those tender cheeks! <br />
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Tatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.com2tag:blogger.com,1999:blog-4673896355339003617.post-1613171094631942432013-01-27T14:23:00.003-08:002013-04-22T06:27:28.324-07:00PRAISE YOUR LAMB AND BRAISE YOUR LAMB SHANKS – Braised Lamb Shanks with Red Wine<br />
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<br />
You may wonder why I have not as yet posted any lamb recipes. It’s not for the
lack of eating lamb, after all I've gorged on more lamb here than I have in my entire
life. I suppose that one simply takes for granted what is so easily at one’s
disposal. But no more! Lamb deserves to be respected and elevated (NZ lamb burgers
are a regular item on McDonald's and other fast food menus here, not exactly what
I had in mind) into something special. After all, when you see these beautiful, bashful creatures, frolicking in the green pastures all around, you’d want
nothing less than to respect the meat they are providing you with and to make
the most of it. So here is one of my most frequently prepared lamb dishes: fall-off
–the-bone braised lamb shanks. <o:p></o:p><br />
<br />
<b><u>Ingredients<o:p></o:p></u></b><br />
(Serves 2)<o:p></o:p><br />
<br />
2 tbsp. olive oil <o:p></o:p><br />
2 lamb shanks<o:p></o:p><br />
1 medium onion (coarsely chopped) / 1 leek sliced<o:p></o:p><br />
2 medium carrots (sliced)<o:p></o:p><br />
1 celery stick (chopped) <i>optional</i><o:p></o:p><br />
½ bottle of red wine<o:p></o:p><br />
A few sprigs of fresh herbs (thyme, rosemary)<o:p></o:p><br />
1 cup beef stock (homemade or good quality organic stock is best)<o:p></o:p><br />
Splash of water<o:p></o:p><br />
Dash of flour<o:p></o:p><br />
Parsley for garnish<br />
<br />
<ul>
<li>Preheat oven to 160 C/320 F</li>
<li>Heat up olive oil in a casserole pot</li>
<li>Season your lamb shanks with salt and pepper</li>
<li>Brown lamb shanks on all sides</li>
<li>Remove from pot and set aside</li>
<li>In the same pot add chopped vegetables and sweat them for a few minutes</li>
<li>Throw in your herbs</li>
<li>Add the lamb shanks back in, stir</li>
<li>Pour in the red wine making sure you scrape off the sticky bits from the bottom
of the pot</li>
<li>Let simmer for 2 minutes so alcohol evaporates</li>
<li>Pour in your stock</li>
<li>Add a bit of water and bring to a simmer again</li>
<li>Cover with lid and pop into the over for 2 hours (turning the shanks over
occasionally)</li>
<li>Remove lamb shanks and set aside somewhere warm</li>
<li>Strain out the vegetables and you are left with the remaining liquid</li>
<li>Reduce the liquid by at least half</li>
<li>Season to taste</li>
<li>Add a dash of flour to thicken the <u>jus </u>a bit, stirring continuously</li>
<li>Pour the <i>jus </i>over the lamb shanks and garnish with chopped parsley</li>
</ul>
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Works well with roasted potatoes or simple couscous (<u>tip</u>: for extra flavour use a boiling cup of mint tea instead of water). <o:p></o:p>Tatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.com1tag:blogger.com,1999:blog-4673896355339003617.post-70221236691072309362013-01-17T01:32:00.001-08:002014-06-01T05:15:01.487-07:00SUMMER DESSERTS USING BERRIES AND PLUMS: Rote Grütze, Yoghurt Cake with Plums, and Plum Dumplings<br />
<br />
Aah yea, it’s full on summer here in New Zealand and that means that berries and
stone fruits are at their very best. <span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 115%;">Unlike
their North American counterparts, if it’s not in season you won’t likely find
it on Kiwi market shelves.</span> This is important
because in North America it’s easy to forget how fruit ought to really taste: like a rese</span>rvoir of warm sunshine waiting to expulse its sweet nectar into an
eager mouth. If you think I am over-dramatizing then you have not had fruit
that’s been grown naturally, picked at its most ripe and juicy state, then eagerly devoured not long after. <o:p></o:p><br />
<br />
I stopped eating fruit once I moved to Canada because it simply didn't have
the sweetness and juiciness of the fruit I grew up on in Europe. My only
salvation from a fruit-devoid life in Toronto was the odd trip to a strawberry farm or orchard that ultimately left me disappointed, so I stopped going. This was followed by the more recent advent
of farmers markets throughout the city (only in summer) where I could pay an arm and a leg for the
privilege of eating decent fruit for a few weeks out of the year. I know I
sound a bit pessimistic here but I truly feel ripped off.<o:p></o:p><br />
<br />
No need to feel bitter, I tell myself, I am in New Zealand now and I can
sweeten my unpractised pallet with bucketfuls of wonderful sweet fruit for a
measly few dollars, if that. Well, yesterday I went for a little drive through Kumeu, an area just outside of Auckland, where I went plum picking in a charming orchard and then went strawberry picking on a
farm nearby. I came home with more fruit than I knew what to do with.<br />
<br />
So what
do you do with so much good fruit? Make jams? Sure can, but how to enjoy them
before they begin to go off and before you've gorged on them <i>au naturel </i>and your guts plead <i>arête</i>!<o:p></o:p><br />
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Here are three recipes that make the best use of good berries and plums
without distorting their splendid flavours:<br />
A German summer berry dessert that I
fell in love with when I lived in Heidelberg;<br />
A much loved basic French yoghurt cake that even kids can make with ease;<br />
A European classic plum-filled potato dumpling much loved throughout Austria, Germany, Hungary, Romania, and even North-eastern
Italy<br />
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<o:p></o:p>
<span style="font-size: large;"><b>Rote Grütze</b> <b>/ Red Grits</b></span>
<o:p></o:p><br />
(makes 6 servings)<o:p></o:p><br />
<br />
6 cups of berries (a mix of any 2 or more of these: strawberries,
raspberries, blackberries, blueberries, red currents)<br />
½ cup sugar<o:p></o:p><br />
¼ cup cold water, 2 Tb. corn starch <o:p></o:p><br />
1 Tb. lemon<o:p></o:p><br />
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<ul>
<li>In a food processor pulse the fruit into small bits, 2 cups at a time (don’t
liquidize them). Alternatively you can chop the berries for a chunkier texture.</li>
<li>Pour into a wide pan, add the sugar and bring to a simmer on medium heat.
Let simmer for a few minutes stirring occasionally.</li>
<li>Stir cornstarch in the cold water until dissolved and add to the berries.
Reduce heat and continue stirring until thickened, around 3 more minutes.</li>
<li>Remove from heat, stir in the lemon juice (and some vanilla but it’s
optional)</li>
<li>Pour into a bowl, cover with plastic wrap, and leave in refrigerator for 24
hours</li>
</ul>
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<br />
This goes best with vanilla sauce but you can also have it with vanilla ice
cream, or freshly whipped cream.<br />
<br />
<o:p></o:p>
<b>Vanilla Sauce<o:p></o:p></b><br />
<b><br /></b>
2 cups (combination of cream and milk)<o:p></o:p><br />
½ cup sugar<o:p></o:p><br />
4 egg yolks<o:p></o:p><br />
Vanilla<br />
<ul>
<li>Bring the milk and cream to a simmer then remove from heat to cool down a
bit.</li>
<li>Meanwhile, whisk the egg yolks and the sugar then pour them into the warm
milk stirring continuously with a wooden spoon.</li>
<li>Bring back to stove and keep stirring on low heat until sauce begins to
thicken, about 12 minutes. Careful not to bring it to a boil as the egg will
begin to cook and split</li>
<li>Remove from heat, stir in vanilla beans or natural vanilla extract.</li>
<li>Pour into a cup and cover with plastic wrap. Refrigerate until ready to
serve.</li>
</ul>
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So what to do with the leftover egg
whites? This is rather unconventional for this dessert but it’s a match made in heaven. Just make some
meringues and when ready to serve your dessert , layer your Rote Grutze and
vanilla sauce on top of the meringue and do enjoy this most refreshing summer
dessert. <o:p></o:p></div>
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<b>Meringues<o:p></o:p></b></div>
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Whisk 4 egg whites until stiff.
Gradually add 1 cup sugar while whisking until peaked and shiny. Spoon onto
baking sheet and put in the oven at 90 C for 3 hours. Turn off heat and leave
in oven to cool down.<o:p></o:p></div>
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<o:p></o:p><br />
<br />
<b><span style="font-size: large;">Gateau au Yaourt aux Prunes / Yoghurt
Cake with Plums </span><o:p></o:p></b><br />
<b><br /></b>
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<o:p>(makes 8-10 servings)</o:p><br />
<o:p><br /></o:p>
1 cup full fat plain or Greek yoghurt<br />
1 cup sugar<o:p></o:p><br />
A pinch of salt<o:p></o:p><br />
1 tsp. vanilla extract<o:p></o:p><br />
1/3 cup vegetable oil<o:p></o:p><br />
2 eggs<o:p></o:p><br />
1 2/3 cups flour<o:p></o:p><br />
1 ½ tsp baking powder<o:p></o:p><br />
1 tsp baking soda<o:p></o:p><br />
400 g halved and pitted plums (<i><u>optional</u></i>: <i>stew them on low heat with 2 Tb. sugar and a splash of water for 2 minutes until slightly softened)</i><o:p></o:p><br />
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<ul>
<li>Preheat oven at 180 C. Oil your round cake pan and line with baking paper</li>
<li>In a bowl, combine yoghurt, sugar, salt, and vanilla, whisking until smooth</li>
<li>Add oil in a steady stream while whisking</li>
<li>Add the eggs one by one, whisking </li>
<li>Sift together the flour, baking powder, and baking soda</li>
<li>Add the dry ingredients to the yoghurt mixture and whisk to combine</li>
<li>Pour the batter into the cake pan</li>
<li>Top with plum halves</li>
<li>Bake on centre rack for 45 minutes</li>
<li>Cool for 20 minutes, dust with icing sugar and serve</li>
</ul>
<div>
<i><u>Note</u>: This can taste even better the next day but you’ll need to cover it up with tin foil, nothing airtight.</i></div>
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<a href="http://4.bp.blogspot.com/-a0-G7bHWgVc/UPe0cyGTi_I/AAAAAAAAAjA/lyPWlM63qZg/s1600/P1012706.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-a0-G7bHWgVc/UPe0cyGTi_I/AAAAAAAAAjA/lyPWlM63qZg/s320/P1012706.JPG" height="240" width="320" /></a><br />
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<span style="font-family: Times, Times New Roman, serif;"><b><span style="font-size: large;">Plum Dumplings/ Galuste cu Prune/ Szilvasgomboc</span></b><b><span style="font-size: large;">/ Zwetschkenknödel</span></b></span><br />
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<a href="http://4.bp.blogspot.com/-tYHwr_QJ4LE/UPeyse2onPI/AAAAAAAAAh0/44oenip51sg/s1600/P1012623.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-tYHwr_QJ4LE/UPeyse2onPI/AAAAAAAAAh0/44oenip51sg/s320/P1012623.JPG" height="320" width="240" /></a><o:p> </o:p><br />
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750g ripe plums (if large cut in half and pit them, if small leave whole)<br />
300 g potatoes<o:p></o:p><br />
Pinch salt<o:p></o:p><br />
2 Tb. vegetable oil<o:p></o:p><br />
100 g flour<o:p></o:p><br />
1 egg<o:p></o:p><br />
50 g butter<o:p></o:p><br />
50 g breadcrumbs<o:p></o:p><br />
2 Tb. sugar <o:p></o:p><br />
Cinnamon (optional)<o:p></o:p><br />
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<ul>
<li>Boil the potatoes skin on about 30 minutes with a bit of salt</li>
<li>Once boiled and let cool down a bit, then peel potatoes</li>
<li>Grate potatoes into a bowl then incorporate potatoes with the oil</li>
<li>Incorporate the egg and flour into the potatoes</li>
<li>Bring a large pot of salted water to a boil</li>
<li>To make dumplings take a good tablespoon-full of the potato dough and make a
rough disc onto the palm of your hand, place the plum or plum half into the
centre and roll wrap the dough around it. Shape it into a nice round ball and
set down on a plate.</li>
<li>To make this process easier and less sticky, flour your hands or dust the
dumplings with a bit of flour.</li>
<li>Once all your plums have been rolled, reduce the heat of the boiling water to
a moderate simmer then place each
dumpling gently into the boiling water.</li>
<li>Let them boil for about 12-15 minutes.</li>
<li>Meanwhile, melt the butter into a pan at medium heat, once it begins to brown add the breadcrumbs and let them fry for about 3 minutes until golden brown. Stir in about 2 tbsp. sugar.</li>
<li>Once dumplings are boiled, remove with slotted spoon. Drain and let cool a few minutes.</li>
<li>Roll each dumpling into the buttery breadcrumbs then top with more sugar (and cinnamon) if you like them sweeter.</li>
<li>Enjoy warm</li>
</ul>
<div>
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<a href="http://1.bp.blogspot.com/-p53jV2dA_Xo/UPeyuwqW2cI/AAAAAAAAAiE/h3FG1CxgdAU/s1600/P1012637.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-p53jV2dA_Xo/UPeyuwqW2cI/AAAAAAAAAiE/h3FG1CxgdAU/s400/P1012637.JPG" height="400" width="300" /></a><br />
<span style="font-size: 11pt; line-height: 115%;"><i><span style="font-family: Times, Times New Roman, serif;"><u>Note:</u> if your plums are not sweet enough, sprinkle
sugar on them before wrapping them in the dough. </span></i></span><br />
<div>
<span style="font-size: 11pt; line-height: 115%;"><i><span style="font-family: Times, Times New Roman, serif;">For a change, try this recipe with apricots.</span></i></span></div>
Tatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.com0tag:blogger.com,1999:blog-4673896355339003617.post-83334696733196004982012-12-15T01:10:00.000-08:002013-04-22T07:10:33.368-07:00Castilian Beef Stew With Prunes and Pine Nuts<br />
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<a href="http://2.bp.blogspot.com/-80aE_H20O8Q/UMw1Ut05s5I/AAAAAAAAAfY/26gNhbh0b5s/s1600/Oct-Dec2012+675.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-80aE_H20O8Q/UMw1Ut05s5I/AAAAAAAAAfY/26gNhbh0b5s/s400/Oct-Dec2012+675.JPG" width="400" /></a></div>
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<i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">“It’s
better to have two mouthfuls of beef than seven of potatoes”</span></i><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"> <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif";"><span style="font-size: small;"><span style="line-height: 115%;">As
this old expression suggests, the Spaniards consume a lot of meat and judging
from the taste and quality of their meats, who can blame them? </span></span><span style="mso-spacerun: yes;"> </span><span style="font-size: small;"><span style="line-height: 115%;">Whenever I am in Spain, I consistently forget
to eat my veggies so hooked am I on their abundant and enticingly vast array of
meat dishes. Merely reading out a menu is like reciting sweet poetry; the words
undulating around my tongue and straight into the pleasure </span></span><span style="line-height: 18.18181800842285px;">centers</span><span style="font-size: small;"><span style="line-height: 115%;"> of my brain:</span></span></span></div>
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<i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Morcilla
de cebolla,<o:p></o:p></span></i></div>
<i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Estofado
de buey, <o:p></o:p></span></i><br />
<i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Caldereta
de cordero<o:p></o:p></span></i><br />
<i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span></i><br />
<i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">… </span></i><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">ahhh, </span><i style="background-color: white; color: #333333; font-family: Verdana; font-size: 12px; line-height: 18px;">Sí</i><span style="font-family: 'Times New Roman', serif; font-size: 12pt;"> !</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-3Sk3r81Y5uY/UMw3vIT23rI/AAAAAAAAAgM/kT978fM2PiE/s1600/1130.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-3Sk3r81Y5uY/UMw3vIT23rI/AAAAAAAAAgM/kT978fM2PiE/s320/1130.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chistorras</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-IOKn4g-fqyw/UMw33VUZMHI/AAAAAAAAAgU/4Wvj5BaD_DU/s1600/IMG_0847.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-IOKn4g-fqyw/UMw33VUZMHI/AAAAAAAAAgU/4Wvj5BaD_DU/s320/IMG_0847.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Platter of freshly carved Jamon</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-_XpzXXADJmk/UMw44GYf_OI/AAAAAAAAAgk/YXsNzr4JZQY/s1600/IMG_1630.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-_XpzXXADJmk/UMw44GYf_OI/AAAAAAAAAgk/YXsNzr4JZQY/s320/IMG_1630.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Callos Madrilenos (Madrid-style tripe)</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-dPIcEWJkTNU/UMw2yOy2fUI/AAAAAAAAAf0/Uhf9i5iaWlg/s1600/913.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-dPIcEWJkTNU/UMw2yOy2fUI/AAAAAAAAAf0/Uhf9i5iaWlg/s320/913.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Morcilla (blood sausage) with quail egg</td></tr>
</tbody></table>
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-jJH7qNizUTk/UMw27iOngHI/AAAAAAAAAf8/EgPi1o8fKnk/s1600/IMG_2174.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-jJH7qNizUTk/UMw27iOngHI/AAAAAAAAAf8/EgPi1o8fKnk/s320/IMG_2174.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flaming little fat sausages</td></tr>
</tbody></table>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Needless to say, after a few weeks of
carnal debauchery, I habitually return home with a raging appetite for salads,
and believe me that is grossly out of character. <i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">There
is a wonderful stew recipe I came across many years ago in a Spanish cook
book and it’s a frequent go-to for me if I have guests coming around and don’t want
any surprises. It’s a sure thing and I have yet to meet someone who has not
liked this dish. But don’t let its looks deceive you because behind those vibrant
colours and textures lies a shamefully easy recipe that packs in <i style="mso-bidi-font-style: normal;">mucho sabor</i>.<o:p></o:p></span></div>
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<u>Ingredients</u>: (serves 4)</div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Olive oil<o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2 ½ lb. (or 1 kg) stewing beef (i.e. shin),
cut into large chunks and season with salt and pepper<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">3 carrots, sliced thickly<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">A dozen small whole pickling onions or
shallots, peeled<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1 ½ cups of prunes, pitted<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2 ½ cups good red wine<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2 tbsp. pine nuts, lightly toasted<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Chopped parsley<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Salt and pepper<o:p></o:p></span><br />
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<div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span>In
a casserole pot, add oil and brown the beef on all sides.</div>
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<span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span>Add
the rest of the ingredients, save the pine nuts and parsley</div>
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<span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span>Cover
and cook on low heat on the stovetop for about 2 hours, stirring occasionally</div>
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<span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span>When
done, sprinkle with pine nuts and parsley</div>
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</div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">I like to serve this stew with either polenta, thyme roasted potatoes, or even
couscous. But if you can’t be bothered, grab a fresh baguette and dig into this sustaining Castilian stew.</span>Tatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.com0tag:blogger.com,1999:blog-4673896355339003617.post-50450436027341508482012-12-10T17:44:00.001-08:002013-06-07T19:23:44.479-07:00ODE TO LOVAGE: Cooking With The "Herb of Love"<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-CA; 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: Times New Roman; font-size: small;">
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-qMe3lceW3MU/UMaHfKDfVCI/AAAAAAAAAdU/OTPJzbi8VbU/s1600/Oct-Dec2012+021.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-qMe3lceW3MU/UMaHfKDfVCI/AAAAAAAAAdU/OTPJzbi8VbU/s400/Oct-Dec2012+021.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">My home grown lovage</span></td></tr>
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<div style="text-indent: 36pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br />Have you ever heard of the "Herb of Love"? Nah, not
that herb...</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; text-indent: 36pt;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; text-indent: 36pt;">It wasn't until I was well into
my adult years that I learned the English name for this most aromatic and
fanciful herb called <b>Lovage</b>. Like many Romanians, I grew up on it. Though it has always been a staple in the Romanian kitchen, </span><span style="font-family: Arial, Helvetica, sans-serif; text-indent: 36pt;">this herb was in fact widely used in many countries for
centuries before it has somehow fallen into disuse. Why this is is a mystery to me as
you only have to taste it once to be converted to its distinct charms. So if
you’re cooking anything from stews, to fish, or just simple potatoes, (cue the Beatles song): </span><i style="font-family: Arial, Helvetica, sans-serif; text-indent: 36pt;">All You Need is Lovage</i><span style="font-family: Arial, Helvetica, sans-serif; text-indent: 36pt;"> , </span><i style="font-family: Arial, Helvetica, sans-serif; text-indent: 36pt;">da da-da-da da</i><span style="font-family: Arial, Helvetica, sans-serif; text-indent: 36pt;">.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; text-indent: 36pt;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif; text-indent: 36pt;">Lovage transforms foods into something quite
special, much like Love. Perhaps, this is why it translates into the “herb
of love”. You will see ordinary meals through Lovage-tinted glasses. </span><span style="font-family: Arial, Helvetica, sans-serif; text-indent: 36pt;">The
first time I cued in on the love connection was while living in Germany. I
wanted</span><span style="font-family: Arial, Helvetica, sans-serif; text-indent: 36pt;"> to make a traditional Romanian sour soup called </span><i style="font-family: Arial, Helvetica, sans-serif; text-indent: 36pt;">Ciorba</i><span style="font-family: Arial, Helvetica, sans-serif; text-indent: 36pt;"> which necessitates the use of lovage to give it its
distinctive flavor</span><span style="font-family: Arial, Helvetica, sans-serif; text-indent: 36pt;"> So off I went to my weekly farmers market and there it
was, green and bushy, looking much like oversized parsley but with an unmistakable aroma. They call
it </span><i style="font-family: Arial, Helvetica, sans-serif; text-indent: 36pt;">Liebstoekel</i><span style="font-family: Arial, Helvetica, sans-serif; text-indent: 36pt;"> over there. </span><i style="font-family: Arial, Helvetica, sans-serif; text-indent: 36pt;">Ach, meine liebe Liebestoekel! </i><span style="font-family: Arial, Helvetica, sans-serif; text-indent: 36pt;">It was
such a curious thing to find out it literally translates into “love sticklet”,
hah hah, I won’t even go there. You may also find it in some gardening stores in Toronto. It plants easily and does it's own thing, quickly growing into a full bushel given the space. And if this hasn't sold
you, Lovage has many practical medicinal properties as well, so you won’t be planting
it in vain (I.e. migraines, kidney stones, menstrual disorders, colic, pink
eye, flatulence, canker sores, etc.).</span><span style="font-family: Arial, Helvetica, sans-serif; text-indent: 36pt;">Here are some ways for you to
transform the following dishes with Lovage, as well as a simple potato </span><span style="font-family: Arial, Helvetica, sans-serif; text-indent: 36pt;">lovage
soup that is certain to warm you up on a cold winter’s night:</span></div>
<br />
<br />
<div style="margin-left: 36pt;">
</div>
<div style="margin-left: 36pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial, Helvetica, sans-serif;">Potato
Lovage Soup</span></b></div>
<br />
<div style="margin-left: 36pt;">
<b style="mso-bidi-font-weight: normal;"><u style="text-underline: thick;"><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:<o:p></o:p></span></u></b></div>
<span style="font-family: Arial, Helvetica, sans-serif;"> 25g butter<o:p></o:p></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
2 medium onions, finely chopped<o:p></o:p></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> 500g potatoes, diced<o:p></o:p></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> 6-7 tbsp. chopped lovage leaves<o:p></o:p></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
About 1L chicken or vegetable stock</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; text-indent: -18pt;"><br /></span>
<br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif; text-indent: -18pt;">Melt butter in a soup pot, add chopped onions and
diced potatoes, and gently sauté for 5 min. until soft</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; text-indent: -18pt;">Add 4 tbsp, chopped lovage leaves and let cook for 1 min.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; text-indent: -18pt;">Pour in the stock, bring to boil, then turn down to low heat</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; text-indent: -18pt;">Cover and simmer for about 30-40 </span><span style="font-family: Arial, Helvetica, sans-serif; text-indent: -18pt;">minutes or until potatoes are soft.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; text-indent: -18pt;">Puree soup, adding the rest of the fresh chopped lovage, and season with salt and pepper.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; text-indent: -18pt;">Return to pot and cook gently for another few minutes, tweaking the seasoning as needed.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; text-indent: -18pt;">Serve with croutons and a drizzle of cream. Sublime!</span></li>
</ul>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u><strong><br /></strong></u></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><u><strong>Other ways to
incorporate Lovage into your cooking:</strong></u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; text-indent: -18pt;"><br /></span>
<br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif; text-indent: -18pt;">Incorporate finely chopped lovage leaves into the butter when cooking white fish fillets</span></li>
</ul>
</div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span>
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<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif; text-indent: -18pt;"> </span><span style="font-family: Arial, Helvetica, sans-serif; text-indent: -18pt;">Stir in fresh chopped leaves</span><span style="font-family: Arial, Helvetica, sans-serif; text-indent: -18pt;"> </span><span style="font-family: Arial, Helvetica, sans-serif; text-indent: -18pt;">into your mashed potatoes</span></li>
</ul>
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<span style="font-family: Arial, Helvetica, sans-serif;"> ... or potato purées</span></div>
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<ul>
<li style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; text-indent: -18pt;">Use the lovage stalks and leaves when cooking red
meat stews</span></li>
<li style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; text-indent: -18pt;">Incorporate the fresh leaves into your salads
(goes well with tomato and onion)</span></li>
<li style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; text-indent: -18pt;">Use it in bean or lentils stews</span></li>
<li style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; text-indent: -18pt;">Incorporate the fresh leaves into your meatballs</span></li>
</ul>
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</span>Tatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.com0tag:blogger.com,1999:blog-4673896355339003617.post-67513271269678091522012-11-25T15:56:00.000-08:002013-06-07T19:25:21.462-07:00The Best You've Ever Had: Rustic Bread,Two Ways<strong>Rustic No-Knead Bread and Focaccia Bread</strong><br />
<b style="mso-bidi-font-weight: normal;"></b><br />
<br />
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<br />
For the sake of this blog entry, I will argue that you can make bread that
is so good and so easy you may very well want to live on bread alone. <br />
<br />
I have
spent most of my life chasing the taste and texture of those round Transylvanian
loaves of bread on which I so happily grew up, but alas have had little luck.
The vivid memory of both my maternal and paternal grandmothers bringing these
massive spherical loaves to their chests and slicing them between their ample pendular
apron-donned bosoms is tattooed in my brain. That memory is what bread means to
me; comfort, nourishment, and warmth personified. I came close to this ethereal
experience once I began making my own bread. There is a German saying that a
woman is fit to marry once she has mastered slicing bread up against her chest…
as yet, I still cannot slice bread between my bosoms.<br />
<br />
Here is the super simple, no knead bread recipe I have happily executed
about once a week for the past two years, so you know it’s not just an
occasional fling. Just one very important thing: <u>you will need a cast iron pot
with a lid!<o:p></o:p></u><br />
<u></u><br />
<br />
<b style="mso-bidi-font-weight: normal;"><u><span style="font-size: large;">Rustic No-Knead Bread</span><o:p></o:p></u></b><br />
<b style="mso-bidi-font-weight: normal;"></b><br />
<b style="mso-bidi-font-weight: normal;">Ingredients: <o:p></o:p></b><br />
3 cups flour<o:p></o:p><br />
1 ¼ tsp. salt<o:p></o:p><br />
<span style="mso-spacerun: yes;"> </span>¼ tsp. dry yeast <o:p></o:p><br />
1 ½ cups warm water<o:p></o:p><br />
<br />
<div style="margin-left: 36pt; mso-list: l1 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>Place the flour, salt, and dry yeast into a big
bowl and give it a mix with your fingers. </div>
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</div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>Add the warm water to the bowl of dry
ingredients and mix with your hand. No need to knead (hah hah), just use your
fingers to bring everything together (this is really just a 10 second affair). <o:p></o:p></div>
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<div style="margin-left: 36pt; mso-list: l1 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>Once the dough has come together cover it with a
tea towel or plastic wrap and place in a warm place, I use my water closet.</div>
<div style="margin-left: 36pt; mso-list: l1 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>Leave to rise for at least 12 hours. I find it
practical to do this before I head off to bed, as it only takes 3 minutes to
prep, and leave the dough to rise overnight. </div>
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</span></span></span>In the morning I preheat the oven to 250 C or
500 F with the cast iron pot inside.</div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>Meanwhile, flip the risen dough out of its bowl
onto a clean work surface that has been lightly dusted with flour and flatten
it out a bit with your hands.</div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>Fold <span style="mso-spacerun: yes;"> </span>in
the corners of the dough towards the middle, like an envelope, then sprinkle
the top with some more flour. </div>
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</span></span></span>Once the oven is as hot as it can get, take out
the scorching hot pot and quickly transfer the dough to the pot, folded sides
up. Cover with lid and pop back into the oven to bake for 30 minutes, then
remove the lid and bake for another 20-25 minutes. </div>
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<br />
<br />
Whenever I cut through the bread's thick crusty
exterior and down to its warm and moist interior, I am always astounded by its infinite power
to please and comfort like nothing but real hand-made bread can.<o:p></o:p><br />
<br />
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<br />
<b style="mso-bidi-font-weight: normal;"><u></u></b><br />
<b style="mso-bidi-font-weight: normal;"><u><span style="font-size: large;">Focaccia Bread</span><o:p></o:p></u></b><br />
<br />
<o:p> </o:p>Now that you have mastered a simple no knead bread, you are ready for more
advanced level bread-works. I say advanced because there are a few more steps,
and a bit of kneading but it’s still damn easy and oh so satisfying. The good thing
is, there is less waiting around for the dough to rise. <o:p></o:p><br />
<br />
<b style="mso-bidi-font-weight: normal;">Ingredients</b>:<o:p></o:p><br />
500g strong white flour<br />
5g powdered dry yeast<o:p></o:p><br />
10g salt<o:p></o:p><br />
325ml warm water<o:p></o:p><br />
1tbsp. olive oil (plus extra for coating dough)<o:p></o:p><br />
1 tbsp. chopped rosemary<o:p></o:p><br />
coarse salt<o:p></o:p><br />
<br />
<div style="margin-left: 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>With your hands mix flour, yeast, salt and water
in a bowl to form a sticky dough</div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>Add olive oil and mix in with fingers</div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>Turn dough onto clean counter and knead until
smooth (circa 10 min)</div>
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</span></span></span>Shape the dough into a ball and coat with olive
oil</div>
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<div style="margin-left: 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>Cover with plastic wrap and leave to rise in a
warm place for 1 hour</div>
<div style="margin-left: 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>Once doubled in size, tip over onto the counter
and mould it into a rectangle</div>
<div style="margin-left: 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>Transfer onto an oiled rectangular baking tray, pull the dough out to fill the tray, and push dough into the corners </div>
<div style="margin-left: 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>Cover tray with towel and leave to rise for half
hour</div>
<div style="margin-left: 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>Meanwhile, preheat oven to 250 C or 500F</div>
<div style="margin-left: 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>When bread has puffed up, poke holes into it
with your fingers until the entire rectangle of dough is dimpled</div>
<div style="margin-left: 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>Drizzle over with olive oil then sprinkle with coarse
salt and chopped rosemary<o:p></o:p></div>
<br />
<div style="margin-left: 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;">
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span>Pop into the oven to bake for 10 minutes, then
turn oven down to 200C or 400 F and bake for 10 minutes longer<br />
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<a href="http://1.bp.blogspot.com/-hYxWoW1jdEM/ULKpLVdRb1I/AAAAAAAAAcg/MhJVlcJoNFk/s1600/IMG_3427.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-hYxWoW1jdEM/ULKpLVdRb1I/AAAAAAAAAcg/MhJVlcJoNFk/s320/IMG_3427.JPG" width="320" /></a></div>
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<o:p>Enjoy with some Italian cold cuts, cheese or antipasti.</o:p><br />
<o:p></o:p><br />
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<a href="http://3.bp.blogspot.com/-kzTYHMsB9Xw/ULKqVAHr4II/AAAAAAAAAco/73WsfpsgWZg/s1600/PA311345.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-kzTYHMsB9Xw/ULKqVAHr4II/AAAAAAAAAco/73WsfpsgWZg/s400/PA311345.JPG" width="300" /></a></div>
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Tatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.com1tag:blogger.com,1999:blog-4673896355339003617.post-28744531704700512112012-10-19T01:28:00.001-07:002016-12-27T09:39:55.501-08:00BEING CHEEKY AGAIN – Braised Beef Cheeks<b style="mso-bidi-font-weight: normal;"><span style="font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: "calibri";"><span style="font-size: small;">Braised Beef Cheeks<o:p></o:p></span></span></span></b><br />
<br />
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<a href="http://3.bp.blogspot.com/-SrPHrFSoeRc/UIDoMHXgROI/AAAAAAAAAaQ/1szw5DCs8Uk/s1600/PA180841.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-SrPHrFSoeRc/UIDoMHXgROI/AAAAAAAAAaQ/1szw5DCs8Uk/s400/PA180841.JPG" width="300" /></a></div>
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<span style="font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: "calibri";"><span style="mso-spacerun: yes;"> <a href="http://www.blogger.com/%3Ca%20href=%22http://pinterest.com/pin/create/button/?url=http%3A%2F%2Ftoroeatskiwi.blogspot.co.nz%2F2012%2F10%2Fbeing-cheeky-again-braised-beef-cheeks.html&media=http%3A%2F%2Ftoroeatskiwi.blogspot.co.nz%2F2012%2F10%2Fbeing-cheeky-again-braised-beef-cheeks.html&description=Braised%20Beef%20Cheeks%22%20class=%22pin-it-button%22%20count-layout=%22horizontal%22%3E%3Cimg%20border=%220%22%20src=%22//assets.pinterest.com/images/PinExt.png%22%20title=%22Pin%20It%22%20/%3E%3C/a%3E" target="_blank">Braised Beef Cheeks</a></span></span></span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: "calibri";">The very first time I ate braised beef cheeks was in a little hard-core Spanish
tapas restaurant in Kensington market back in Toronto. The dish was aptly
called “<em>tongue and cheek</em>”. I have been eating tongue all my life (insert cheeky
remark here), but cheeks were a novelty indeed. Incidentally, my choice of menu
items that night had prompted the chef himself to come out into the dining room
to see for himself who was ordering his “ballsy” dishes. I must mention, I also
had the bull’s testicles, they were absolutely divine. </span></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 6pt;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: "calibri";">Oh, I was hopelessly absolutely smitten with the beef cheeks and from that point on
every time I saw this beautiful item on a menu, it had my name on it. Le Select
restaurant in Toronto does a wonderful job with this dish, so if you have not tried
it, I highly recommend you give it a go.</span></span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: "calibri";">Needless to say, when I spotted beef cheeks in Farro’s meat section I
pounced on them like a cat, then looked around nervously to make sure no one
had spotted my over-eager display of supermarket hunting prowess. I bought
home this beautiful piece of meat not really knowing how to prepare it, so I
resorted to my fuzzy recollection of Le Select’s tour de force. I have made it
very regularly since and I promise you it is the most unctuous and elegant
cut of beef you can imagine.<o:p></o:p></span></span></div>
<br />
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</div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 6pt;">
<b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: "calibri";">Ingredients:<o:p></o:p></span></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 6pt;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: "calibri";">(serves 4)<o:p></o:p></span></span></div>
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: "calibri";">3 TB olive oil<o:p></o:p></span></span><br />
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: "calibri";">3 .5 to 4 lb of trimmed beef cheeks <o:p></o:p></span></span><br />
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: "calibri";">2 carrots – cut into medium slices<o:p></o:p></span></span><br />
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: "calibri";">One roughly chopped onion (alternatively use a leek, or 8 whole shallots)<o:p></o:p></span></span><br />
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: "calibri";">2 cloves garlic - crushed<o:p></o:p></span></span><br />
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: "calibri";">1 bottle of red wine (Merlot/Cabernet/Malbec)<o:p></o:p></span></span><br />
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: "calibri";">A few sprigs fresh thyme </span></span><br />
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: "calibri";">1 TB butter<o:p></o:p></span></span><br />
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: "calibri";">Salt and Pepper<o:p></o:p></span></span><br />
<br />
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<a href="http://1.bp.blogspot.com/-SilrsaD50f0/UIDosobXB4I/AAAAAAAAAaY/f9P5yswkdFo/s1600/PA180837.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-SilrsaD50f0/UIDosobXB4I/AAAAAAAAAaY/f9P5yswkdFo/s320/PA180837.JPG" width="240" /></a></div>
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<ul>
<li><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 6pt;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p><span style="font-family: "calibri";"> F</span></o:p></span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: "calibri";">irst, preheat the oven at 160C or 325 F. <o:p></o:p></span></span></div>
</li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: "calibri";">Now you will need to trim as much of the fat off the cheeks as you can without cutting away too much of the meat. This can be tricky with cheeks so using a combination of sharp knife and kitchen scissors can be more effective here.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></li>
</ul>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: "calibri";"> </span></span><br />
<ul>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: "calibri";">Season the cheeks with salt and pepper. In a large heavy bottomed pot, preferably cast iron, brown the cheeks in the olive oil, then set aside. </span></span></li>
<li><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 6pt;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: "calibri";">Throw in the onions, carrots and garlic into the same pot the cheeks were browned in and let cook for about 2-3 minutes.<o:p></o:p></span></span></div>
</li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: "calibri";">Add the beef cheeks back into the pot, throw in the thyme sprigs and let the flavours marry for a minute. </span></span></li>
<li><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 6pt;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: "calibri";">Pour in the wine making sure all the ingredients are fully covered. </span></span></div>
</li>
</ul>
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<a href="http://2.bp.blogspot.com/-NzFlDc5H8Rs/UIDqgkBl_TI/AAAAAAAAAas/03ABlhvbJN8/s1600/IMG_3211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-NzFlDc5H8Rs/UIDqgkBl_TI/AAAAAAAAAas/03ABlhvbJN8/s320/IMG_3211.JPG" width="320" /></a></div>
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<ul>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: "calibri";">Place lid over your pot and pop into the oven for 2.5 -3 hrs. turning the cheeks over now and again.</span></span></li>
<li><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 6pt;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: "calibri";">Once done, remove the cheeks and carrot chunks and cover in foil to keep warm. <o:p></o:p></span></span></div>
</li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: "calibri";">You will be left with a nice rich liquid but to make an extraordinary sauce simmer the liquid on medium heat until reduced to about 1/3.</span></span></li>
<li><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 6pt;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: "calibri";">Stir in the butter just before removing from heat. Strain the jus. You now should have a rich and glossy sauce to pour over your cheeks.<o:p></o:p></span></span></div>
</li>
</ul>
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: "calibri";">Serve with couscous, mashed potatoes, parsnip or celeriac puree. Anything mild or sweet that can absorb the sauce well and compliment the beef cheeks.<o:p></o:p></span></span><br />
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: "calibri";"></span></span><br />
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: "calibri";">I hope you enjoy this French classic as much as I do.<o:p></o:p></span></span><br />
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Tatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.com0tag:blogger.com,1999:blog-4673896355339003617.post-68904462252745630312012-09-24T14:21:00.002-07:002012-09-26T17:08:21.832-07:00FOOD PORN - Mmmille Crêpe, ooh la la<br />
I read somewhere recently that people don’t
actually read food blogs, that they really just ogle the pseudo pornographic
photos instead. So I thought I’d give it a try. <br />
<br />
Here is a visual build-up of my
Mille <span lang="EN" style="mso-ansi-language: EN;">Crêpe </span>with Custard Filling and Caramel Topping. <br />
<br />
You're welcome.<br />
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<o:p> </o:p><br />
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Tatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.com5tag:blogger.com,1999:blog-4673896355339003617.post-21438273535070233612012-09-13T16:32:00.000-07:002015-05-13T08:11:40.653-07:00IT STINGS, IT BURNS, BUT IT’S OH SO GOOD<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-CA; 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: Times New Roman; font-size: small;">
</span></span><br />
<span style="font-size: large;"><span style="font-family: Times New Roman;"><o:p></o:p></span><strong><span style="font-family: Arial, Helvetica, sans-serif;">Stinging Nettle Soup and Nettle Purée with Bacon and Scallops</span></strong></span><br />
<span style="font-family: Times New Roman;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-2KGtuiDHo0M/UFJoZZmkm0I/AAAAAAAAAWM/awzhMNRf5vI/s1600/P9010207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" src="http://1.bp.blogspot.com/-2KGtuiDHo0M/UFJoZZmkm0I/AAAAAAAAAWM/awzhMNRf5vI/s400/P9010207.JPG" width="400" /></a></div>
<span style="font-family: Times New Roman;"></span><br />
<span style="font-family: Verdana, sans-serif;">It is Spring here in New Zealand and Spring always compels me to put into
practice my belief in eating local seasonal food. Nothing, and I mean nothing,
can be more seasonal and more local than stinging nettles found in some park
nearby. Most people might only recognize stinging nettles as pesky plants that
will cause you some serious discomfort when touched. However not many know that
stinging nettles are not only edible but sublime. In some countries, usually in
countries where people have no other option but to eat seasonal foods, these
are a highly anticipated healthy Spring delicacy. Sadly, in affluent countries,
the incentive to find seasonal foods is nil as there is no real demarcation of
seasonality in supermarkets. <o:p></o:p></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<span style="font-family: Verdana, sans-serif;">I grew up eating nettle soup in Romania. After a long Winter in the absence
of fresh greens and vegetables (we pickle pretty much everything we can get our
hands on in the Autumn to keep us fed through the Winter months), nothing gives
your vitamin and mineral deprived body a better kick-start than fresh young
nettle leaves. I can go on and on about all their various health benefits but
I’ll name just few here; nettles have copious amounts of iron,<span lang="EN" style="mso-ansi-language: EN;"> vitamins A and C, potassium, manganese, calcium
and are rich in protein. <o:p></o:p></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span lang="EN" style="mso-ansi-language: EN;"><br /></span></span>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<span style="font-family: Verdana, sans-serif;">This is in no way a rant on being environmentally responsible or being all
health-nutty, these are just the side benefits of eating this delightful leafy
green. I am first and foremost keen on flavour and it just so happens that local
seasonal food has the best flavours. Nettles have the intense taste of spring,
a flavour you simply must try and are worth any small effort you make trying to
track them down and pick these prickly little suckers. <o:p></o:p></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">
</span>
<span style="font-family: Verdana, sans-serif;">As I mentioned on an earlier post, I love to scavenge for my food, I look
forward to it and come Spring I am like a kid in a candy store. Armed with a
plastic bag and my pink rubber cleaning gloves I venture out into nature’s
bounty.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<u><span style="font-family: Verdana, sans-serif;">Where and when to find them (100% guaranteed):<o:p></o:p></span></u><br />
<span style="font-family: Verdana, sans-serif;">
</span>
<span style="font-family: Verdana, sans-serif;">Auckland – Cornwall Park near the Archery grounds - September/October</span><br />
<div style="tab-stops: 184.5pt;">
<span style="font-family: Verdana, sans-serif;">Toronto – Riverdale Farms along Lower Road – April/May<o:p></o:p></span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<span style="font-size: x-small;"></span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">
</span><span style="font-family: Verdana, sans-serif; font-size: x-small;">
</span><span style="font-family: Verdana, sans-serif; font-size: x-small;">
</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-xRvC4OjnzhA/UFJigQ-8ofI/AAAAAAAAAVY/L2CFqKx3Ges/s1600/P9010136.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><img border="0" height="240" src="http://1.bp.blogspot.com/-xRvC4OjnzhA/UFJigQ-8ofI/AAAAAAAAAVY/L2CFqKx3Ges/s320/P9010136.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">My stinging nettle stash , Cornwall Park</span></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;"><em><u><br /></u></em></span>
<span style="font-family: Verdana, sans-serif;"><em><u><br /></u></em></span>
<span style="font-size: x-small;"></span><span style="font-family: Verdana, sans-serif;"><em><u>Tips:</u></em> <o:p></o:p></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div style="margin-left: 36pt; mso-list: l1 level1 lfo3; text-indent: -18pt;">
<br />
<ul>
<li><span style="mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;"><span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-family: Verdana, sans-serif;">Pick only young shoots</span></li>
<li><span style="mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;"><span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-family: Verdana, sans-serif;">Use gloves at all times when </span></li>
<li><span style="font-family: Verdana, sans-serif;"> handling the
nettles</span></li>
<li><span style="font-family: Verdana, sans-serif;"><span lang="EN" style="mso-ansi-language: EN;"> Despite their stinging disposition when
raw, soaking nettles in water or cooking them will r</span></span><span style="font-family: Verdana, sans-serif;"><span lang="EN" style="mso-ansi-language: EN;">emove
the stinging chemicals from the plant, which allows them to be handled and
eaten </span></span><span style="font-family: Verdana, sans-serif;"><span lang="EN" style="mso-ansi-language: EN;">without
incidence of stinging.</span></span></li>
</ul>
</div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<span style="font-family: Verdana, sans-serif;">
</span><br />
<span style="font-family: Verdana, sans-serif;">
</span><br />
<br />
<span style="font-family: Verdana;"></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Now that you've picked your leaves, and washed them thoroughly, it’s time to
make magic. Here are two simple recipes for nettles. The first is the Romanian
soup recipe I grew up on and was passed down to me from my mother. The second is
a nettle purée and scallop entrée I developed as a way to celebrate the best of Spring.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Verdana, sans-serif; font-size: large;">Stinging Nettle Soup / “Ciorba de
Urzici”</span></b><br />
<o:p><span style="font-family: Verdana, sans-serif;"></span></o:p><br />
<span style="font-family: Verdana, sans-serif;">Ingredients:<o:p></o:p></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<span style="font-family: Verdana, sans-serif;">A large bowl-full of nettle leaves </span><br />
<span style="font-family: Verdana, sans-serif;">1 Onion, finely chopped</span><br />
<span style="font-family: Verdana, sans-serif;">100 g Bacon or pancetta, chopped into cubes</span><br />
<span style="font-family: Verdana, sans-serif;">1 Egg yolk</span><br />
<span style="font-family: Verdana, sans-serif;">½ Lemon</span><br />
<span style="font-family: Verdana, sans-serif;">2 Tb. sour cream<o:p></o:p></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif; margin-left: 1em; margin-right: 1em;"><a href="http://4.bp.blogspot.com/-WguGHPXDnFk/UFJqU-icPkI/AAAAAAAAAWU/3UaDG5NQDcU/s1600/P9090279.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-WguGHPXDnFk/UFJqU-icPkI/AAAAAAAAAWU/3UaDG5NQDcU/s400/P9090279.JPG" width="300" /></a></span></div>
<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">
</span><br />
<div style="margin-left: 36pt; mso-list: l2 level1 lfo2; text-align: left; text-indent: -18pt;">
<br />
<ul>
<li><span style="font-family: Verdana, sans-serif;">Sauté the bacon and onions in a soup pot until the bacon is browned and </span><span style="font-family: Verdana, sans-serif;">onions are translucent</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add water, bring to a boil, then salt the water</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add the nettle leaves</span></li>
<li><span style="font-family: Verdana, sans-serif;">Let simmer for 1 hour</span></li>
<li><span style="font-family: Verdana, sans-serif;">Turn off the heat.</span></li>
<li><span style="font-family: Verdana, sans-serif;">In a separate bowl, lightly beat an egg yolk and the juice of half a large lemon, then take a ladle-full of the soup broth and add it to the bowl with the yolk, whisk it lightly and pour it back into the soup pot</span></li>
<li><span style="font-family: Verdana, sans-serif;">In a separate bowl, whisk the sour cream and a ladle-full of the soup broth and then add it back to the soup.</span></li>
</ul>
</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
</div>
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</div>
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<div style="margin-left: 36pt; mso-list: l2 level1 lfo2; text-align: left; text-indent: -18pt;">
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Enjoy with a crusty slice of fresh bread!<o:p></o:p></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-N9RDqtxzQLc/UFJrOJfBZXI/AAAAAAAAAWc/n7d2VlD_xdg/s1600/P9090284.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="http://3.bp.blogspot.com/-N9RDqtxzQLc/UFJrOJfBZXI/AAAAAAAAAWc/n7d2VlD_xdg/s400/P9090284.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">
</span><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: large;">Nettle Purée with Bacon and Scallops</span><o:p></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Verdana, sans-serif;"><br /></span></b>
<span style="font-family: Verdana, sans-serif;">
</span>
<span style="font-family: Verdana, sans-serif;">Ingredients:</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup of vegetable stock and 1 cup of water (or 2 shallots finely chopped
and 2 cups of water)</span><br />
<span style="font-family: Verdana, sans-serif;">3 cups of young stinging nettle leaves</span><br />
<span style="font-family: Verdana, sans-serif;">½ a potato, chopped in mid-sized cubes</span><br />
<span style="font-family: Verdana, sans-serif;">Lemon to taste</span><br />
<span style="font-family: Verdana, sans-serif;">2 Tb. butter </span><br />
<span style="font-family: Verdana, sans-serif;">2 wide slices of bacon</span><br />
<span style="font-family: Verdana, sans-serif;">A dozen scallops<o:p></o:p></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div style="margin-left: 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<a href="http://4.bp.blogspot.com/--NRqjJx0uAg/UFJrohAo3hI/AAAAAAAAAWk/7rDX8VSBgnI/s1600/P9010205.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="http://4.bp.blogspot.com/--NRqjJx0uAg/UFJrohAo3hI/AAAAAAAAAWk/7rDX8VSBgnI/s320/P9010205.JPG" width="320" /></span></a><span style="font-family: Verdana, sans-serif;"><span style="mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span> </span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<br />
<br />
<br />
<br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<br />
<ul>
<li><span style="font-family: Verdana, sans-serif;">In a small pot heat up 1.5 cups vegetable stock.
If you have not made any just sauté some chopped shallots and then add 1.5 cups
of water which you will bring to a boil. This second option will yield a
subtler flavour but is good nevertheless.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Throw in half a chopped potato, add about 3 cups
of nettles, turn down the heat and let simmer until the liquid is reduced
significantly.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Once a thicker consistency is reached, season
with salt, pepper. Take this to a blender and puree. Here you may add some
butter and squeeze a bit of lemon to your desired taste.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Transfer the purée back to the pot and continue
simmering it for another few minutes, stirring occasionally. Adjust seasoning
to taste.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Meanwhile, stick a couple of slices of bacon on
a baking sheet and pop them into the oven until crisp.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Then fry some salt and pepper seasoned scallops
in hot butter. Only a minute or two on each side depending on their size. I
like to squeeze some lemon into the butter sauce so I can drizzle it over the
scallops and puree afterwards.</span></li>
</ul>
</div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<span style="font-family: Verdana, sans-serif;">
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<span style="font-family: Verdana, sans-serif;">
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<span style="font-family: Verdana, sans-serif;">
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<div style="margin-left: 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<a href="http://1.bp.blogspot.com/-IcIms7WEB7g/UFJr_IgI2bI/AAAAAAAAAWw/mchdtfzvGYw/s1600/P9010206.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-IcIms7WEB7g/UFJr_IgI2bI/AAAAAAAAAWw/mchdtfzvGYw/s320/P9010206.JPG" width="320" /></a><br />
<span style="font-family: Verdana, sans-serif;"><span style="mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span></span><br />
<br />
<br />
<br />
<br />
<br />
<br />
<ul>
<li><span style="font-family: Verdana, sans-serif;">Make a little pool of nettle purée on your
platter, set the bacon on top and then line the scallops on top of the bacon.</span></li>
<li><span style="font-family: Verdana, sans-serif;">The flavours here go so well together
particularly, when you have some crusty bread to scoop the purée up with. Enjoy as a first course or light lunch.</span></li>
</ul>
</div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div style="margin-left: 36pt;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-rYQIzzEl6No/UFJloc8dFuI/AAAAAAAAAV0/hx--S7tkqKs/s1600/P9010208.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="362" src="http://4.bp.blogspot.com/-rYQIzzEl6No/UFJloc8dFuI/AAAAAAAAAV0/hx--S7tkqKs/s400/P9010208.JPG" width="400" /></span></a></div>
Tatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.com2tag:blogger.com,1999:blog-4673896355339003617.post-41691813114422489782012-09-03T01:16:00.002-07:002013-06-07T19:41:15.350-07:00ALLORA, WHY GET ANGRY WHEN YOU CAN GET ARRABBIATA?<br />
<strong><span style="font-size: large;">Arrabbiata and Other Tomato Pasta
Sauce Basics</span><o:p></o:p></strong><br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-ER37Wvda_II/UEQy42EPO-I/AAAAAAAAARg/LqvOw-mcmyU/s1600/P8200097.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="520" src="http://2.bp.blogspot.com/-ER37Wvda_II/UEQy42EPO-I/AAAAAAAAARg/LqvOw-mcmyU/s640/P8200097.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Spaghetti all'Arrabbiata (but if you're a purist use Penne)</td></tr>
</tbody></table>
<br />
<a href="http://4.bp.blogspot.com/-6hMmwWD8E74/UERj4VBAO1I/AAAAAAAAAT0/azJihIpvGhs/s1600/92260050.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-6hMmwWD8E74/UERj4VBAO1I/AAAAAAAAAT0/azJihIpvGhs/s320/92260050.JPG" width="213" /></a>Years ago when I lived in Germany, I used to travel to Italy incessantly.
When not heading down to bella Italia, we had Italia head up to us. This was an
informative period for me. It was the time I learned how real pasta dishes
ought to taste and how to make them. Mostly I learned it from my ex who lived
in Italy at one time and who had various Italian friends coming and going,
imparting their pasta know-how.<span style="mso-spacerun: yes;"> </span>Out of
all the things I learned to make in that period of my life, nothing has given
me more mileage than the knowledge of how to prepare various pasta dishes. <br />
<a href="http://3.bp.blogspot.com/-HJmnyNjkDpU/UERQmZZjUFI/AAAAAAAAAS8/0oNiYiKZH7w/s1600/DCP_0492.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="209" src="http://3.bp.blogspot.com/-HJmnyNjkDpU/UERQmZZjUFI/AAAAAAAAAS8/0oNiYiKZH7w/s320/DCP_0492.JPG" width="320" /></a><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-N925JEWKT4M/UERjvCsOl-I/AAAAAAAAATs/-dmgaIIa1-s/s1600/427.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-N925JEWKT4M/UERjvCsOl-I/AAAAAAAAATs/-dmgaIIa1-s/s320/427.JPG" width="320" /></a></div>
<br />
<br />
So when you find yourself, as one often does, with nothing in the
refrigerator, when you are tired from a long day of work, when you have
impromptu guests coming over, or when you’re just lazy, you can count on penne all’arrabbiata
or bucatini all’amatriciana just to name a couple, to save the day. <o:p></o:p><br />
<br />
<i style="mso-bidi-font-style: normal;">Arrabbiata</i> means angry (fem.) in
Italian because this sugo or sauce is made with hot chillies. I will focus on
the arrabbiata sauce here because it is a good example of a basic tomato-based
sugo. <span style="mso-spacerun: yes;"> </span>This is a very easy dish but it’s
the little things that make it magical. So here are a couple of tips to keep in
mind if you want your pasta dish to taste like the real thing:<o:p></o:p><br />
<br />
<div style="margin-left: 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span lang="EN" style="mso-ansi-language: EN;"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span>Use
only Italian passata, or canned <em>pomodori pelati</em>/peeled tomatoes. <i style="mso-bidi-font-style: normal;"><span lang="EN" style="mso-ansi-language: EN;">P<span style="mso-bidi-font-style: italic;">assata di pomodoro</span></span></i><span lang="EN" style="mso-ansi-language: EN;"> refers to tomatoes that have been "passed" through a sieve to remove seeds and
lumps. In this form, it is generally sold in bottles. It is uncooked and contains
no additives. Do <u>not </u>make the mistake of using tomato paste or prepared
tomato sauce. </span>I know local is better, and then there’s the carbon
footprint dilemma, and so on, but trust me and make an exception with the tomatoes.
It really tastes infinitely better so look for the Made in Italy seal.</div>
<div style="margin-left: 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-zj7p3Iwdtfc/UEQ0RZOlehI/AAAAAAAAARo/E_a1GNe-km0/s1600/IMG_3253.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-zj7p3Iwdtfc/UEQ0RZOlehI/AAAAAAAAARo/E_a1GNe-km0/s320/IMG_3253.JPG" width="312" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pomodori pelati, passata, and peperoncini</td></tr>
</tbody></table>
<br />
<div style="margin-left: 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span>The best chillies to use are these little hot dried
bird's eye chillies. If using chilli flakes, it would take quite a lot of them to
bring in the heat. You can also use fresh bird eye chillies. The important
thing to remember is that the chillies have to be red and very hot so it takes
only a few to render a spicy sauce without altering the taste. </div>
<div style="margin-left: 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
</div>
<div style="margin-left: 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-oQumKCByWi4/UERG3dtyF7I/AAAAAAAAASM/Ib4f57m2syc/s1600/P8260042.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-oQumKCByWi4/UERG3dtyF7I/AAAAAAAAASM/Ib4f57m2syc/s320/P8260042.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh bird's eye chillies</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-647M5KdPC3I/UERGrQaw09I/AAAAAAAAASA/t-oEyn_gCCk/s1600/P8310098.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-647M5KdPC3I/UERGrQaw09I/AAAAAAAAASA/t-oEyn_gCCk/s320/P8310098.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dried hot peperoncini</td></tr>
</tbody></table>
</div>
<div style="margin-left: 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
</div>
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</div>
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</div>
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</div>
<div style="margin-left: 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
</div>
<div style="margin-left: 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
</div>
<div style="margin-left: 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
</div>
<div style="margin-left: 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
</div>
<br />
<br />
<br />
<div style="margin-left: 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span>Whatever the cooking time instructions are on the pasta box, take it
out half a minute earlier because you will need to transfer the pasta to the sauce pan where the pasta will continue cooking.</div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<strong>Ingredients </strong>(2 portions):<br />
<ul>
<li>1 large garlic clove or 2 small cloves, chopped<o:p></o:p></li>
<li>Olive oil, 1tbsp<o:p></o:p></li>
<li>Pepperoncini – dried bird eye chillies (I use 2 or 3 as they pack in a lot of heat)<o:p></o:p></li>
<li>2/3 of a bottle of tomato Passata or 1 can of pomodori pelati (skinned whole tomatoes)<o:p></o:p></li>
<li>250 g Penne Rigate or Spaghetti (again, use an Italian brand like Barilla or De Cecco)<o:p></o:p></li>
</ul>
<br />
<br />
<br />
<br />
<strong>Making the Sugo all’Arrabbiata:<o:p></o:p></strong><br />
<br />
<div style="margin-left: 36pt; mso-list: l1 level1 lfo2; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>Heat up the olive oil in a skillet and then
sauté the chopped garlic and crushed peperoncini for about half a minute <o:p></o:p></div>
<br />
<div style="margin-left: 36pt; mso-list: l1 level1 lfo2; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>Pour in the tomato passsata or canned peeled tomatoes accompanied
by about a half a cup of water. If using the whole peeled tomatoes let them
cook for about 15 minutes first before mashing them down with a wooden spoon
for a smooth texture.<o:p></o:p></div>
<br />
<div style="margin-left: 36pt; mso-list: l1 level1 lfo2; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>Add salt to taste and let the sauce simmer on
low heat for about 35 to 40 minutes so that it has had a chance to reduce and
become thicker and more concentrated flavour.<o:p></o:p></div>
<br />
<div style="margin-left: 36pt; mso-list: l1 level1 lfo2; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>Place the pasta in a large pot of boiling and
well salted water. Remove the pasta from the pot just short of the recommended
cooking time and transfer it to the pan where the sauce is cooking. Be sure not
to drain the pasta completely as you need to bring with it some of the starchy
water it has been cooking in (about 2-3 tbsp.)<o:p></o:p></div>
<br />
<div style="margin-left: 36pt; mso-list: l1 level1 lfo2; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>Stir the pasta through the sauce making sure
it’s covered well, about half and minute. This process will ensure the pasta
and sauce are cooking and emulsifying together. </div>
<div style="margin-left: 36pt; mso-list: l1 level1 lfo2; text-indent: -18pt;">
</div>
<div style="margin-left: 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>Take off the heat and transfer to plates.
Garnish with grated Parmigiano Regiano, olive oil, chopped flat parsley, and
then tuck into this hot little number.<o:p></o:p></div>
<br />
<b><br /></b>
<b>OTHER TOMATO SAUCE VARIATIONS:</b><br />
<br />
As mentioned earlier, using this sauce as a base you can make a variety of
other pasta dishes (just be sure to cut back on the chillies). For example, add
2 tbsps. of ricotta cheese towards the end of the cooking time of your tomato
sauce. Alternatively, you can add some cream at the end for a creamy rose
sauce. Or you can easily make one of my favorites, Spaghetti all’ Amatriciana
by starting out the dish by frying up a handful of diced pancetta, guanciale
(see Real Cheeky Carbonara blog post)<span style="mso-spacerun: yes;"> </span>or
double smoked bacon, then continuing in the same way as above with the garlic
and tomato passata. <o:p></o:p><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-g_9o2ZZ_V9A/UERKPahAhAI/AAAAAAAAASk/nR6X876uFWk/s1600/IMG_3262.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-g_9o2ZZ_V9A/UERKPahAhAI/AAAAAAAAASk/nR6X876uFWk/s400/IMG_3262.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Farfalle or bow-tie pasta with tomato ricotta sauce</td></tr>
</tbody></table>
Tatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.com0tag:blogger.com,1999:blog-4673896355339003617.post-39348396174803758942012-08-15T03:42:00.001-07:002013-06-07T19:22:27.362-07:00Quiche Me Twice, I'm European!<a href="http://1.bp.blogspot.com/-b9dQnlIxWU0/UCt4II10-JI/AAAAAAAAAMY/3h1YTjxgH7w/s1600/IMG_3490.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-b9dQnlIxWU0/UCt4II10-JI/AAAAAAAAAMY/3h1YTjxgH7w/s400/IMG_3490.JPG" width="400" /></a><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-rdtUo2iZ4rQ/UCt4VjpoXyI/AAAAAAAAAMg/aV6eOu3gINk/s1600/IMG_3487.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-rdtUo2iZ4rQ/UCt4VjpoXyI/AAAAAAAAAMg/aV6eOu3gINk/s400/IMG_3487.JPG" width="400" /></a></div>
<br />
Cultural norms are so unfixed and so relative that I often find myself in inevitably
awkward situations, particularly in countries where there are no strict set of
social norms (generally in the New World), such as greeting people via kisses
on the cheek. I cannot count the times I reached for the second kiss only to be
left hanging or alternatively, going in for the other cheek and realizing the
receiver has already moved on.<span style="mso-spacerun: yes;"> </span>When in
Canada or in New Zealand I still have not figured out what is the preferred
greeting, one kiss on the cheek or two, or none? I miss the clarity of European
customs where one knows exactly what to expect in the respective country. No
matter, I shall do it my way and stick to two of everything, like it or not. <o:p></o:p><br />
<br />
Where am I going with this you may ask? I am about to talk about quiche and
I don’t want to stick to just one kind. I love it far too much and you know if
I make two types of quiches for you, I must be fond of you. <o:p></o:p><br />
<br />
As I said, I love quiche, but for years now I had the worst luck trying to
find a decent one, let alone an edible one. They often tend to be soggy and
tasteless. Why? What’s so hard about making a proper quiche? After years of
hesitantly ordering quiche in various cafés and restaurants (the Quiche Lorraine
served for brunch at Le Select in Toronto is an exception) I have given up on the hope
of finding something I like, so a few years ago I started making my own. The heavenly
aroma wafting through your home is worth the small effort, trust me. <o:p></o:p><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-6UTMctNqFZw/UCtw3fpj9FI/AAAAAAAAALY/ucIlxK3Ltc0/s1600/PZ_Pilzeff_HA_Hambu_489669b%5B1%5D.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="http://4.bp.blogspot.com/-6UTMctNqFZw/UCtw3fpj9FI/AAAAAAAAALY/ucIlxK3Ltc0/s200/PZ_Pilzeff_HA_Hambu_489669b%5B1%5D.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Maronen</td></tr>
</tbody></table>
My two favorite quiches are Quiche Lorraine and Mushroom Quiche.<span style="mso-spacerun: yes;"> </span>Quiche Lorraine is a classic, made with bacon
or lardons, while the mushroom quiche is really my own thing. I like to forage,
did I tell you? Yea, there is nothing tastier or more rewarding than food that
you’ve picked yourself. Oh yea, and I am a bit of a Fungophile as well. I love
picking mushrooms, it reminds me of long Autumn walks through the Odenwald, a
forest range that extends into the Heidelberg area in Germany where I used to
live, with basket and knife in hand trying to spot Steinpilze (Porcini mushrooms) and Maronen (Bay Bolete mushrooms). These are some of the tastiest mushrooms
there are. Absolutely divine in a stew! <o:p></o:p><br />
<br />
<a href="http://2.bp.blogspot.com/-SQGALh1dzf4/UCtr6nbkJ6I/AAAAAAAAALE/lm5IbpuktLU/s1600/IMG_3365.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-SQGALh1dzf4/UCtr6nbkJ6I/AAAAAAAAALE/lm5IbpuktLU/s200/IMG_3365.JPG" width="150" /></a>I had a blast this fall in Auckland trying to find mushrooms but too nervous
to pick them as I am unfamiliar with mushrooms in this part of the world.
Luckily, I live near the beautiful Cornwall Park and there is a sweet spot in
the olive grove where I find (safe-to-eat and easily-identifiable) Wood Ear
mushrooms found growing happily on rotting wood. I made many a dish using the
Wood Ear which is mostly valued for its texture and health properties - <i><span lang="EN" style="mso-ansi-language: EN;">A. auricula-judae</span></i><span lang="EN" style="mso-ansi-language: EN;"> has </span><a href="http://en.wikipedia.org/wiki/Antitumour" title="Antitumour"><span lang="EN" style="color: windowtext; mso-ansi-language: EN; text-decoration: none; text-underline: none;">antitumour</span></a><span lang="EN" style="mso-ansi-language: EN;">, </span><a href="http://en.wikipedia.org/wiki/Hypoglycemic" title="Hypoglycemic"><span lang="EN" style="color: windowtext; mso-ansi-language: EN; text-decoration: none; text-underline: none;">hypoglycemic</span></a><span lang="EN" style="mso-ansi-language: EN;">, </span><a href="http://en.wikipedia.org/wiki/Anticoagulant" title="Anticoagulant"><span lang="EN" style="color: windowtext; mso-ansi-language: EN; text-decoration: none; text-underline: none;">anticoagulant</span></a><span lang="EN" style="mso-ansi-language: EN;"> and </span><a href="http://en.wikipedia.org/wiki/Cholesterol" title="Cholesterol"><span lang="EN" style="color: windowtext; mso-ansi-language: EN; text-decoration: none; text-underline: none;">cholesterol</span></a><span lang="EN" style="mso-ansi-language: EN;">-lowering properties.<span style="mso-spacerun: yes;"> </span>I particularly
like using in as part of the mélange of mushrooms in my quiches. <o:p></o:p></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-sutEEoyNNdc/UCtyLXwQATI/AAAAAAAAALg/vM_ibwYprLE/s1600/IMG_3204.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-sutEEoyNNdc/UCtyLXwQATI/AAAAAAAAALg/vM_ibwYprLE/s320/IMG_3204.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wood Ear Mushrooms</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span lang="EN" style="mso-ansi-language: EN;">I have been away from New Zealand
for the winter and now that I am back at its tail-end I have been surprised to
find that my wood ear mushrooms have had a second wind. Normally they are ripe
for the picking in the autumn but on my walk through the park the other day I found
them alive and well. How could I resist? <o:p></o:p></span><br />
<br />
<br />
<span lang="EN" style="mso-ansi-language: EN;">Making the Pastry Base:<o:p></o:p></span><br />
<br />
<div style="margin-left: 36pt; mso-list: l2 level1 lfo1; text-indent: -18pt;">
<a href="http://2.bp.blogspot.com/-9v-JBUexppg/UCtyg8RcdVI/AAAAAAAAALo/n2TkPS0C1v4/s1600/IMG_3218.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-9v-JBUexppg/UCtyg8RcdVI/AAAAAAAAALo/n2TkPS0C1v4/s200/IMG_3218.JPG" width="200" /></a><span lang="EN" style="font-family: Symbol; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN" style="mso-ansi-language: EN;">In a
food processor pulse: 200g cold butter (cubed), 400g flour, pinch of salt,
until the pastry begins to clump together, kind of like loose moist sand<o:p></o:p></span></div>
<br />
<div style="margin-left: 36pt; mso-list: l2 level1 lfo1; text-indent: -18pt;">
<span lang="EN" style="font-family: Symbol; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN" style="mso-ansi-language: EN;">In a
cold bowl: pour in the contents of food processor and form a well, then pour in
100ml of water and mix gradually by hand<o:p></o:p></span></div>
<br />
<div style="margin-left: 36pt; mso-list: l2 level1 lfo1; text-indent: -18pt;">
<span lang="EN" style="font-family: Symbol; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN" style="mso-ansi-language: EN;">Sprinkle
a clean surface with flour and transfer the loose pastry mixture to it for
light kneading, ultimately forming a ball.<o:p></o:p></span></div>
<br />
<div style="margin-left: 36pt; mso-list: l2 level1 lfo1; text-indent: -18pt;">
<span lang="EN" style="font-family: Symbol; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN" style="mso-ansi-language: EN;">Cut
ball in half and re-form both halves into balls<o:p></o:p></span></div>
<br />
<div style="margin-left: 36pt; mso-list: l2 level1 lfo1; text-indent: -18pt;">
<span lang="EN" style="font-family: Symbol; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN" style="mso-ansi-language: EN;">Cover
them with plastic wraps and place in refrigerator for at least 30 minutes, or
store in freezer if not using it immediately. The pastry will make two quiches.<o:p></o:p></span></div>
<br />
<br />
<span lang="EN" style="mso-ansi-language: EN;">Quiche Loraine<o:p></o:p></span><br />
<br />
<div style="margin-left: 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;">
<span lang="EN" style="font-family: Symbol; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN" style="mso-ansi-language: EN;">In a
pan, melt 10g of butter then brown about 100g cubed bacon, pancetta or speck <o:p></o:p></span></div>
<br />
<div style="margin-left: 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;">
<span lang="EN" style="font-family: Symbol; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN" style="mso-ansi-language: EN;">Once
the bacon is fried use some of the remaining fat in the pan to oil the inside
of your quiche pan using a paper towel<o:p></o:p></span></div>
<br />
<div style="margin-left: 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;">
<span lang="EN" style="font-family: Symbol; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN" style="mso-ansi-language: EN;">Roll
out the ball of pastry on a floured surface so that it is about 2.5 inches
wider than the diameter of your pan.<o:p></o:p></span></div>
<br />
<div style="margin-left: 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;">
<span lang="EN" style="font-family: Symbol; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN" style="mso-ansi-language: EN;">Place
the rolled out pastry into the oiled pan pushing securely against the edge of
the pan. <o:p></o:p></span></div>
<br />
<div style="margin-left: 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;">
<span lang="EN" style="font-family: Symbol; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN" style="mso-ansi-language: EN;">Using
a fork, prick holes into the bottom of the pastry.<o:p></o:p></span></div>
<br />
<div style="margin-left: 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;">
<a href="http://4.bp.blogspot.com/-aLOYeFuBzOc/UCtyw6wn7yI/AAAAAAAAALw/g1Du1saQxWM/s1600/IMG_3223.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-aLOYeFuBzOc/UCtyw6wn7yI/AAAAAAAAALw/g1Du1saQxWM/s200/IMG_3223.JPG" width="200" /></a><span lang="EN" style="font-family: Symbol; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN" style="mso-ansi-language: EN;">Distribute
the cooked bacon and its oil over the surface of your pastry<o:p></o:p></span></div>
<br />
<div style="margin-left: 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;">
<span lang="EN" style="font-family: Symbol; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN" style="mso-ansi-language: EN;">In a
bowl whisk: 3 eggs, 200g crème fraiche (alternatively use table cream), salt
and pepper to taste, and a sprinkle of nutmeg<o:p></o:p></span></div>
<br />
<div style="margin-left: 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;">
<span lang="EN" style="font-family: Symbol; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN" style="mso-ansi-language: EN;">Pour
the custard into the pastry-lined form</span></div>
<div style="margin-left: 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;">
</div>
<div style="margin-left: 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;">
Grate on a bit of Edam or Gruyere cheese</div>
<div style="margin-left: 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-cSlL4JqiJmM/UCtzIJW0B7I/AAAAAAAAAL4/1-MejzIn15E/s1600/IMG_3225.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-cSlL4JqiJmM/UCtzIJW0B7I/AAAAAAAAAL4/1-MejzIn15E/s320/IMG_3225.JPG" width="320" /></a></div>
<br />
<div style="margin-left: 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;">
<span lang="EN" style="font-family: Symbol; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN" style="mso-ansi-language: EN;">Place
the pan in a preheated oven at 185 C or 360 F for about 50 minutes (you should
check that the top of the quiche does not burn).<o:p></o:p></span></div>
<br />
<br />
Mushroom Quiche:<o:p></o:p><br />
<br />
<div style="margin-left: 36pt; mso-list: l1 level1 lfo3; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>In a pan, melt a tablespoon of butter and add
some finely leek or chopped shallot, a bunch of sliced melange of mushrooms
(ie. Cremini, Oyster, and Wood Ear), and sauté until all are softened and
cooked through. Half way through throw in some chopped herbs like rosemary,
thyme or sage, or even better, all three.<o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-4_PSttq0o08/UCtzfUs8VWI/AAAAAAAAAMA/4syfJyU0P3k/s1600/IMG_3230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-4_PSttq0o08/UCtzfUs8VWI/AAAAAAAAAMA/4syfJyU0P3k/s320/IMG_3230.JPG" width="320" /></a></div>
<br />
<div style="margin-left: 36pt; mso-list: l1 level1 lfo3; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span>Season well with salt and pepper. <o:p></o:p></div>
<br />
<div style="margin-left: 36pt; mso-list: l1 level1 lfo3; text-indent: -18pt;">
<span lang="EN" style="font-family: Symbol; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN" style="mso-ansi-language: EN;">In a
bowl whisk: 3 eggs, 200g crème fraiche (alternatively use table cream), salt
and pepper to taste, and a sprinkle of nutmeg<o:p></o:p></span></div>
<br />
<div style="margin-left: 36pt; mso-list: l1 level1 lfo3; text-indent: -18pt;">
<span lang="EN" style="font-family: Symbol; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN" style="mso-ansi-language: EN;">Pour
the custard into the pastry-lined form<o:p></o:p></span></div>
<br />
<div style="margin-left: 36pt; mso-list: l1 level1 lfo3; text-indent: -18pt;">
<a href="http://4.bp.blogspot.com/-VTy7i7BPYAA/UCt4mb5gCsI/AAAAAAAAAMo/fkG5aTLtK8Y/s1600/IMG_3235.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-VTy7i7BPYAA/UCt4mb5gCsI/AAAAAAAAAMo/fkG5aTLtK8Y/s200/IMG_3235.JPG" width="200" /></a><span lang="EN" style="font-family: Symbol; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN" style="mso-ansi-language: EN;">Place
the pan in a preheated oven at 185 C or 360 F for about 50 minutes (you should
check that the top of the quiche does not burn).<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-WzcTXchm6KY/UCt5EPeqqnI/AAAAAAAAAMw/7LTGhGxN0bc/s1600/IMG_3494.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-WzcTXchm6KY/UCt5EPeqqnI/AAAAAAAAAMw/7LTGhGxN0bc/s200/IMG_3494.JPG" width="200" /></a></div>
<span lang="EN" style="mso-ansi-language: EN;">Now, take a moment and relish the
heavenly aroma that your home has been anointed in, take the quiche out of the
oven, and let cool down a bit before slicing. <o:p></o:p></span><br />
<br />
<span lang="EN" style="mso-ansi-language: EN;">Mwah, mwah. Enjoy!<o:p></o:p></span><br />
<br />
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<br /></div>
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<br /></div>
Tatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.com0tag:blogger.com,1999:blog-4673896355339003617.post-46973134698170681702012-07-11T22:53:00.000-07:002013-04-17T08:13:06.444-07:00It’s flat, it’s white … yea, yea, yea<strong><span style="font-family: inherit;">Have a coffee, this might take a while.</span></strong><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-vcpETY9l1gc/T_5YL4wlvfI/AAAAAAAAAJc/3R9n6vNKDSk/s1600/DCP_0463.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="320" src="http://1.bp.blogspot.com/-vcpETY9l1gc/T_5YL4wlvfI/AAAAAAAAAJc/3R9n6vNKDSk/s320/DCP_0463.JPG" width="184" /></span></a><span style="font-family: inherit;"><span style="font-size: x-small;"> <em>The beginning of the love affair. Naples, Italy, 2002</em></span></span></div>
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<span style="font-family: inherit;"><br /></span></div>
<span style="font-family: inherit;">I relish my coffee, however I am not a fan of the filtered kind as I find it
watery and far too heavy on the caffeine.<span style="mso-spacerun: yes;">
</span>In Toronto, I relied on a few sublime coffee houses to feed my yearning,
nay, my right to this dark, rich, hypnotic master. However, for my quotidian
consumption I rely on my faithful <i style="mso-bidi-font-style: normal;">macchinetta</i>
for my espressos, café lattes, cappuccinos and cortados. Coffee is so important
to me it seems that even while selecting a travel destination, the availability
of good coffee factors in, albeit unconsciously, more than I care to
admit.<span style="mso-spacerun: yes;"> </span>It is no wonder then that for the
past five years in a row I managed to somehow end up in Spain. </span><br />
<span style="font-family: inherit;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-VoK2Ym7zg9E/T_5brNiQf6I/AAAAAAAAAKI/E0_6sQ7cRwE/s1600/IMG_2778.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="240" src="http://1.bp.blogspot.com/-VoK2Ym7zg9E/T_5brNiQf6I/AAAAAAAAAKI/E0_6sQ7cRwE/s320/IMG_2778.JPG" width="320" /></span></a><span style="font-family: inherit;"> <em><span style="font-size: x-small;">The fruit of my humble macchinetta</span></em></span></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">But New Zealand, really? Not for a millisecond did I suspect it! I am
certain that my earlier and very mistaken conviction of this country’s mediocre
cuisine would somehow extend to coffee, kind of like Canada. <span style="mso-spacerun: yes;"> </span>After all, culturally we have the same roots.
Yes, I blame Britain. I had visions of bad filtered Irish Cream flavoured coffees
likened to the “<i style="mso-bidi-font-style: normal;">pisswasser</i>” one
readily finds in Canada (Tim Horton’s anybody?). I am sure this contributed to
my growing anxiety before moving down here. I continue to be proven wrong, oh
so wrong.</span><br />
<span style="font-family: inherit;"><br /></span>
<br />
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<a href="http://4.bp.blogspot.com/-NJspiLtcenY/T_5Y_ltgfRI/AAAAAAAAAJk/XSl1CmFFf2w/s1600/IMG_0629.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="320" src="http://4.bp.blogspot.com/-NJspiLtcenY/T_5Y_ltgfRI/AAAAAAAAAJk/XSl1CmFFf2w/s320/IMG_0629.JPG" width="240" /></span></a><span style="font-family: inherit;"> </span></div>
<span style="font-family: inherit;"><br /></span>
<br />
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<a href="http://4.bp.blogspot.com/-Wa3sLJgyEKI/T_5dmZiihmI/AAAAAAAAAKY/cnNgw8-WVLg/s1600/IMG_3279.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"><img border="0" height="240" src="http://4.bp.blogspot.com/-Wa3sLJgyEKI/T_5dmZiihmI/AAAAAAAAAKY/cnNgw8-WVLg/s320/IMG_3279.JPG" width="320" /></span></a></div>
<span style="font-family: inherit;"><br /></span>
<a href="http://1.bp.blogspot.com/-kNZDuOPaj7I/T_5ZZvEqcrI/AAAAAAAAAKA/uZE8_dzObpc/s1600/IMG_3111.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="240" src="http://1.bp.blogspot.com/-kNZDuOPaj7I/T_5ZZvEqcrI/AAAAAAAAAKA/uZE8_dzObpc/s320/IMG_3111.JPG" width="320" /></span></a><span style="font-family: inherit;"> </span><br />
<span style="font-family: inherit; font-size: x-small;"><em>A few of the many lovely coffees I've enjoyed around NZ</em></span><br />
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<span style="font-family: inherit;"><br /></span></div>
<span style="font-family: inherit;">The last thing I expected would be that NZ would be the hidden epicentre of
coffee culture, nearly rivaling those which I considered to be the kings of
kings, Italy and Spain. You know you are in the presence of greatness when they
have even coined their own coffee, the <b style="mso-bidi-font-weight: normal;">flat</b>
<b style="mso-bidi-font-weight: normal;">white</b>. </span><br />
<span style="font-family: inherit;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-NZaGgRT2cYs/T_5ZKRb3s9I/AAAAAAAAAJs/kBi9NwOPg7g/s1600/IMG_3347.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="240" src="http://1.bp.blogspot.com/-NZaGgRT2cYs/T_5ZKRb3s9I/AAAAAAAAAJs/kBi9NwOPg7g/s320/IMG_3347.JPG" width="320" /></span></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit; font-size: x-small;"><em>A flat white</em></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"> I mean, it’s not like there are just a handful of really good coffee houses
sprinkled around the city centre, the kind of destination spots you can only
access when you’re in the area if you’re not lucky enough to live in hipster-land,
as is the case in Toronto. Oh no, it’s far more democratic than that. <u>Everyone</u>
gets access to the good stuff, <u>everywhere</u>! Just drop by a BP station for
a fill-up and you’ll get a damn good cappuccino, no problem. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><img height="240" id="il_fi" src="http://coffee.gen.nz/userimages/1_53_CIMG4025.JPG" style="padding-bottom: 8px; padding-right: 8px; padding-top: 8px;" width="320" /><span style="font-size: x-small;"><em>A</em> <em>BP station in Auckland adversising their flat white coffee</em></span></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">What is going on here? Could it be some kind of a small man complex? To go
so far as to train gas station attendants to use real espresso machines and then
have them actually turn out a decent latte!<span style="mso-spacerun: yes;">
</span>I’ll need to dig deeper.</span><br />
<span style="font-family: inherit;"><br /></span>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 6pt;">
<span style="font-family: inherit; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">So it appears that in the last couple of decades, New Zealand has
undergone a coffee revolution as many Kiwis have become connoisseurs of coffee.
The increased popularity of coffee has prompted a growth industry with new
cafés and coffee roasting outlets springing up all over the country.
Coffee-making is also very competitive, with baristas vying to make the perfect
cup of coffee and coffee drinkers becoming very selective in their choice. So
far, not much different from Toronto, except that Starbucks hardly stands a chance in NZ. I wonder if Starbucks consumers qualify as coffee connoisseurs in
Toronto? (I hope not).</span><span style="font-family: inherit;"><br /></span></div>
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<a href="http://2.bp.blogspot.com/-aoq3kS2sJaU/T_5i_P0eyNI/AAAAAAAAAKs/f2_TK-ik5hQ/s1600/1136.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="242" src="http://2.bp.blogspot.com/-aoq3kS2sJaU/T_5i_P0eyNI/AAAAAAAAAKs/f2_TK-ik5hQ/s320/1136.JPG" width="320" /></span></a></div>
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<a href="http://1.bp.blogspot.com/-NHFw9VoizWs/T_5ZQcQD5HI/AAAAAAAAAJ0/xyeqOu8u_qA/s1600/IMG_3271.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="320" src="http://1.bp.blogspot.com/-NHFw9VoizWs/T_5ZQcQD5HI/AAAAAAAAAJ0/xyeqOu8u_qA/s320/IMG_3271.JPG" width="240" /></span></a></div>
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<span style="font-family: inherit;"><em>A cortado from Altezano in Auckland</em></span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: inherit;">New Zealand coffee connoisseurs will go a long way to get their daily
caffeine fix, and favoured cafés can be anything from a‘hole-in-the-wall’ or
mobile outlet just big enough to accommodate a good coffee machine and its skilled
operator to stylish venues with lounge-style seating serving gourmet treats and
meals. Here’s where they’ve really got it right. I mean good coffee is very
accessible in NZ, particularly when you factor in the dozens of coffee mobiles
trolling around town ready to dispense their liquid gold. I simply love them!</span></span></div>
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<a href="http://4.bp.blogspot.com/-6LBkY6KTV_U/T_5fU6sgpPI/AAAAAAAAAKg/-BwXjV-vlco/s1600/new+zealand+079.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="320" src="http://4.bp.blogspot.com/-6LBkY6KTV_U/T_5fU6sgpPI/AAAAAAAAAKg/-BwXjV-vlco/s320/new+zealand+079.JPG" width="292" /></span></a><em><span style="font-family: inherit; font-size: x-small;">One of NZ's many coffee mobiles, fitted with the finest Italian espresso hardware</span></em></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">You didn’t
know, did you?</span></b><span style="mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><br /><span style="font-family: inherit;">
</span></span></b><span style="font-family: inherit; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">New Zealand baristas have consistently shown their
passion and expertise scoring in the top ten at world competitions since 2002. <br />
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New Zealand has more roasters per capita than anywhere in the world, and The
Coffee Lovers lay claim to the fact that Kiwi coffees are also the best in the
world. </span><span style="mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></div>
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<b><span style="font-family: inherit; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">The flat white debate</span></b><span style="mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></div>
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<span style="font-family: inherit; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">New Zealand has also gained notoriety on the world's coffee scene having
been credited with pioneering the "flat white" - traditionally a less
milky brew with textured rather than frothy milk. </span><span style="mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></div>
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<span style="font-family: inherit; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">The flat white is enjoying new popularity in Britain and the United
States, attributed not just to the demand from the number of Aussies and Kiwis
travelling overseas, but also the many Australasians who work as baristas in
cities like London and New York.</span><span style="mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></div>
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<span style="font-family: inherit;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">But wait, the Kiwis have landed here too! I’ve been alerted by my friend
T that there are some new players in town like <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Te Aro</i></b>. I trust her
judgement when she tells me they are extraordinary and yes, Torontonians can
finally experience the joys of the <i style="mso-bidi-font-style: normal;">flat
white</i> now (</span><span style="mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><a href="http://www.te-aro.ca/pages/about-us"><span style="color: windowtext;">http://www.te-aro.ca/pages/about-us</span></a></span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">).</span><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA; mso-hansi-font-family: Calibri;"> </span><span style="mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></span></div>
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<a href="http://2.bp.blogspot.com/-EnBfn53hc4M/UAWDakf18jI/AAAAAAAAAK4/jTlT0bsE77A/s1600/IMG_4075.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-EnBfn53hc4M/UAWDakf18jI/AAAAAAAAAK4/jTlT0bsE77A/s320/IMG_4075.JPG" width="320" /></a></div>
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<span style="font-family: inherit; font-size: xx-small; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><em>Midway through my delightful flat white at Te Aro, Toronto</em></span><br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">New Zealand coffee terminology:</span></b><span style="mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></div>
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<ul>
<li><div class="MsoNormal" style="border: currentColor; line-height: normal; margin: 0cm 0cm 10pt 18pt; mso-border-alt: solid #984806 3.0pt; mso-border-themecolor: accent6; mso-border-themeshade: 128; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-padding-alt: 1.0pt 4.0pt 1.0pt 4.0pt; padding: 0cm; tab-stops: list 36.0pt; text-indent: -18pt;">
<span style="font-family: inherit;"><span style="mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-CA;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"><span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">espresso / short black</span></b><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"> </span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">- basis for all coffee styles, espresso is full-flavoured, fragrant, with a velvety body and lingering after-taste; single serving in a demi-tasse (small cup) </span></span></span></span></span></span></div>
<span style="font-family: inherit;"><span style="mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-CA;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span></span></li>
<span style="font-family: inherit;"><span style="mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-CA;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span></span>
<li><div class="MsoNormal" style="border: currentColor; line-height: normal; margin: 0cm 0cm 10pt 18pt; mso-border-alt: solid #984806 3.0pt; mso-border-themecolor: accent6; mso-border-themeshade: 128; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-padding-alt: 1.0pt 4.0pt 1.0pt 4.0pt; padding: 0cm; tab-stops: list 36.0pt; text-indent: -18pt;">
<span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">macchiato</span></b><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"> - a single or double espresso shot, just stained with frothed milk </span><span style="mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></span></div>
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</ul>
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<span style="font-family: inherit;"><span style="mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-CA;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">long black</span></b><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"> - single serving of espresso, with the same amount
of hot water added; served in large cup filled to just under the top, or
sometimes with the water provided separately </span><span style="mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-CA;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">flat white</span></b><b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"> </span></b><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">- one third espresso, two thirds steamed milk with
a touch of swirled froth </span><span style="mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-CA;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">cappuccino</span></b><b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"> </span></b><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">- regular espresso with equal parts steamed milk
and foam, sprinkled with chocolate or cinnamon </span><span style="mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-CA;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">caffe latte</span></b><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"> - regular espresso, topped with hot milk and
little or no froth </span><span style="mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-CA;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">mochaccino </span></b><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">- one third each of espresso, steamed milk, cocoa </span><span style="mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="border: currentColor; line-height: normal; margin: 0cm 0cm 10pt 18pt; mso-border-alt: solid #984806 3.0pt; mso-border-themecolor: accent6; mso-border-themeshade: 128; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-padding-alt: 1.0pt 4.0pt 1.0pt 4.0pt; padding: 0cm; tab-stops: list 36.0pt; text-indent: -18pt;">
<span style="font-family: inherit;"><span style="mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-CA;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">ristretto</span></b><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"> </span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">-
(‘restricted’) is 15-20ml of espresso, the essence of coffee </span><span style="mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-CA;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">piccolo latte </span></b><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">- miniature latte made with ristretto and 70ml of
steamed milk; delicate flavoursome drink</span><span style="mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-CA;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">espresso Romano</span></b><b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"> </span></b><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">- espresso served with a twist of lemon </span><span style="mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-CA;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">latte macchiato</span></b><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"> - steamed
milk with espresso on the side </span><span style="mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="border: currentColor; line-height: normal; margin: 0cm 0cm 10pt 18pt; mso-border-alt: solid #984806 3.0pt; mso-border-themecolor: accent6; mso-border-themeshade: 128; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-padding-alt: 1.0pt 4.0pt 1.0pt 4.0pt; padding: 0cm; tab-stops: list 36.0pt; text-indent: -18pt;">
<span style="font-family: inherit;"><span style="mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-CA;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">espresso con panna</span></b><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"> </span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">- espresso topped with a dash of whipped cream </span><span style="mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-CA;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">cortado</span></b><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"> - Spanish version of the piccolo served in a 60ml
demitasse cup </span><span style="mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="border: currentColor; line-height: normal; margin: 0cm 0cm 10pt 18pt; mso-border-alt: solid #984806 3.0pt; mso-border-themecolor: accent6; mso-border-themeshade: 128; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-padding-alt: 1.0pt 4.0pt 1.0pt 4.0pt; padding: 0cm; tab-stops: list 36.0pt; text-indent: -18pt;">
<span style="font-family: inherit;"><span style="mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-CA;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">fluffy</span></b><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"> - for kids, a demi-tasse filled with foamed milk,
sprinkled with chocolate and served with marshmallow on the side and a small
chocolate fish.</span><span style="mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></span></div>
</div>
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<br />
<span style="mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: inherit;">It’s a
good thing I am in Toronto this month I really miss the flat white.<o:p></o:p></span></span></div>
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<span style="font-family: inherit;"></span><br /></div>
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<span style="mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><span style="font-family: inherit;">And if
you don’t know, now you know.<o:p></o:p></span></span></div>
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<span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Source</span></i></b><i style="mso-bidi-font-style: normal;"><span style="font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">: </span></i><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></span></div>
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<span style="font-family: Calibri;"><i style="mso-bidi-font-style: normal;"><span style="font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">www.newzealand.com/travel/media/features/food-&-wine/food&wine_new-zealands-coffee-scene_feature.cfm</span></i><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></span></div>
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Tatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.com0tag:blogger.com,1999:blog-4673896355339003617.post-24850648065100095052012-06-09T17:51:00.001-07:002013-06-07T19:42:42.598-07:00Très French, Très Lazy Brunch<br />
<span style="font-size: large;"><b>Galette <span lang="EN" style="mso-ansi-language: EN; mso-bidi-font-style: italic;">Complète / Ham and Cheese Crepe</span></b></span><br />
<div class="esc slp" id="poS0" style="display: none;">
You +1'd this publicly. <a class="fl" href="https://www.google.co.nz/#"><span style="color: #1122cc;">Undo</span></a></div>
<span class="st"><strong></strong></span><br />
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You +1'd this publicly. <a class="fl" href="https://www.google.co.nz/#"><span style="color: #1122cc;">Undo</span></a></div>
It’s Sunday morning and boy oh boy how I love a nice languorous weekend
brunch, and if I am not going out to get it, staying in is just as good. Next
to dinner, I love spoiling myself and the people I care for with a rich and
lazy brunch.<span style="mso-spacerun: yes;"> </span>I dearly miss having my
friends over for weekend brunches like I did back inToronto. They would bring the
Prosciutto di Parma and a bottle of Prosecco and I would dish up a variety of
brunch favorites. I often like to make jam-filled crepes but today I am in the
mood for something savory and much more filling. This morning it’s <i style="mso-bidi-font-style: normal;">galettes</i>!<o:p></o:p><br />
<span lang="EN" style="mso-ansi-language: EN;"></span><br />
<span lang="EN" style="mso-ansi-language: EN;">Galette is a type of thin large pancake
from Normandy and Brittany, where it was known to sometimes replace bread as
basic food. One of the most popular varieties of galette is covered with
Emmental cheese, ham and an egg, cooked on the galette. In France, this is known
as <i style="mso-bidi-font-style: normal;">galette complète.</i></span><br />
<br />
Like so many foods here in New Zelanad, the ham can be exceptional. It’s not
uncommon to go to the supermarket and find freshly cooked champagne ham on the
bone, and still hot. Alternatively, you may use good quality <i style="mso-bidi-font-style: normal;">Black Forest Ham</i>, or even <i style="mso-bidi-font-style: normal;">pancetta</i> or <i style="mso-bidi-font-style: normal;">speck</i>. Pusateri’s in Toronto has some wonderful options. As for
the cheese, use something that melts well like, Emmental, Edam or Gruyere
cheese. <br />
<br />
Do not worry too much about exact measurements. You can keep adjusting the
flour, milk or water until you get a fairly runny batter, the consistency of
thin cream.<o:p></o:p><br />
<br />
Portion: 2<br />
<br />
<u>Crepe Batter</u>: <br />
1 egg<o:p></o:p><br />
All-purpose flour - about 1/2 cup<br />
Milk - about 1/3 cup<br />
Sparkling<span style="mso-spacerun: yes;"> </span>mineral water - 1/4 cup (this gives
the crepe a fluffiness and lightness, and it makes all the difference) <br />
<em>Note: Speaking from experience, don't use soda water, it will ruin the batter.</em><br />
<br />
<u>Filling</u>: <br />
2 eggs (1 per galette)<o:p></o:p><br />
Cheese – grated (about 1 cup)<o:p></o:p><br />
Ham – thinly sliced (1/2 cup)<o:p></o:p><br />
Salt & pepper<o:p></o:p><br />
<br />
<u>Making the Galette</u>:<br />
<br />
In a bowl, break an egg and whisk it.<br />
<br />
Gradually add the flour and continue whisking.<br />
<br />
Add the milk and some sparkling mineral water.<br />
<br />
<div style="clear: both; text-align: left;">
Again, if the batter is really thin add more flour.You can keep adding and
adjusting these ingredients as you are whisking.<o:p></o:p></div>
<br />
Make sure all the lumps are whisked away and the batter is smooth with a
fairly thin consistency. Place the batter in the refrigerator for about 10 or
15 minutes to rest. This will also thicken it up a bit (if it is too thick once
out of the refrigerator add a bit more of the water).<br />
<br />
<a href="http://2.bp.blogspot.com/-3BhaFgXKNfg/T9PnAynqsWI/AAAAAAAAAIY/P7ek6KHNCKc/s1600/IMG_3406.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-3BhaFgXKNfg/T9PnAynqsWI/AAAAAAAAAIY/P7ek6KHNCKc/s320/IMG_3406.JPG" width="320" /></a>Using a large non-stick skillet, turn the stove to a medium high heat and melt
about 1 tsp. butter. Use a paper towel to help spread it evenly all over the pan
and the edges. <o:p></o:p><br />
<br />
Take a ladle-full of batter and place in in the hot pan rolling <span style="mso-spacerun: yes;"> </span>the pan around to ensure the batter covers the
entire pan evenly.<br />
<br />
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Let the crepe cook for about 45 seconds and flip over.<br />
<br />
<br />
<br />
<a href="http://2.bp.blogspot.com/-Rzx2j9um2KA/T9PyMPtT-tI/AAAAAAAAAJQ/SH73PrcJSWQ/s1600/IMG_3409.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-Rzx2j9um2KA/T9PyMPtT-tI/AAAAAAAAAJQ/SH73PrcJSWQ/s320/IMG_3409.JPG" width="320" /></a><br />
<br />
<br />
<br />
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<br />
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<br />
As the underside is cooking, break in 1 egg on top of the crepe and smudge it around with a whisk or fork, add the grated cheese and the thinly sliced ham, then season with salt and pepper (do not cook the egg through, the middle of the galette should be oozing). <br />
<br />
<a href="http://3.bp.blogspot.com/-D5NqnR77QSQ/T9PnaESG04I/AAAAAAAAAIo/WdE0J_sRMOM/s1600/IMG_3410.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-D5NqnR77QSQ/T9PnaESG04I/AAAAAAAAAIo/WdE0J_sRMOM/s320/IMG_3410.JPG" width="320" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Now, with a spatula, fold the crepe over. Press down gently on the crepe with a
spatula to flatten it down a bit (I diverge from convention here, normally all four sides are folded over but I find this too messy and needlesly complicated).<br />
<br />
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<br />
Flip it over to the other side for a few more seconds and then remove onto a
plate. <br />
Season the galette with more salt and pepper e voila<span style="color: #222222;">!</span><br />
<br />
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<br />Tatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.com0tag:blogger.com,1999:blog-4673896355339003617.post-23766431750939533982012-06-02T18:13:00.003-07:002013-06-07T19:19:39.070-07:00Eat My Gooey Romanian Donuts!<br />
Yogurt Doughnuts / Gogoşi cu Iaurt<br />
<br />
<br />
I think every great food culture has some version of the doughnut. In other
words, people the world over have found some creative way of deep frying dough
and elevating it to something more or less emblematic of their respective cultures.
One can find some rendering of this humble yet indulgent delight wafting
through the streets of cities around the world; in Spain and parts of Latin
America you`ll find <em>churros</em>, in Italy you`ll find z<em>eppole</em>, in France <em>beignets</em>,
in Germany <em>Berliners</em>, and in Romania you will most definitely find g<em>ogosi</em>. <o:p></o:p><br />
<br />
My grandmother used to make dozens of these for me growing up. I would sit
next to her in her tiny kitchen on the outskirts of Brasov and would watch as
she transformed a bowlful of pale batter into golden brown nuggets of joy. I`d
eye each freshly made “gogoasa” making sure it vanished before the next one hit
the plate. I never attempted to make them myself though, until I moved to New
Zealand. In fact, I had almost forgotten all about them until one day back in
September, just after having arrived here, I dropped by a farmer’s market in
Kerikeri that seemed to have a surprising amount of European vendors and
visitors. They were cooking up various delicacies from beautiful sausages to
delectable pastries and of course, various deep fried dough delights. <br />
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<img border="0" height="300" src="http://2.bp.blogspot.com/-bPbfCY8aPfs/T8q3GjvEgFI/AAAAAAAAAHs/so8yHadsP3E/s400/IMG_0646.JPG" width="400" /><span style="font-size: x-small;"><em> Me enjoying Oliebollen at Kerikeri Market</em></span></div>
<br />
There and then I saw something that looked familiar and smelled of my grandmother’s
kitchen. I believe they were Dutch <em>Oliebollen</em> freshly made in front of me. I
purchased a few and proceeded to devour them with gusto. I may very well have
been 5 years old again in Baba’s kitchen. By the time I made my way to the last
one I looked like I fell face first into the icing sugar. That experience
prompted me to make my own at home. <br />
<br />
My favorite ones are yogurt-filled (or <em>gogosi
cu iaurt</em>). These are brown and lightly crispy on the outside and rich and gooey on the
inside. I make them often now, seeing as my partner regularly blackmails me
into making them for him with an indignant “<em>if you love me you will make me
gugosi!</em>”, more often than my waistline can handle.<br />
<br />
A Note: New Zealand has extraordinary dairy products and I found that using
one of the local thick and creamy Greek yogurts renders the best results. So
here goes for the perfect yogurt filled donuts arrived at after much tinkering
to create the perfect batter.<o:p></o:p><br />
<br />
<br />
In a bowl, mix the following ingredients using a wooden spoon until nice and
smooth: <br />
<ul>
<li>200g yogurt (unsweetened thick and creamy Greek yogurt, or Balkan yogurt)</li>
<li>150g self-raising flour</li>
<li>1 egg</li>
<li>4 tbsp. white sugar (you may use 3 if you’d prefer)</li>
<li>2 tbsp. vanilla sugar (alternatively, you may use 6 tbsp. sugar and add
vanilla extract)</li>
<li>1 tsp. baking powder</li>
<li>A pinch of salt<o:p></o:p></li>
<li>
Grated lemon rind (optional)</li>
</ul>
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Fill a small to medium pot or a pan with about 1.5 inches of neutral oil (i.e.
sunflower oil, rice bran oil, grape seed oil) and set stove at just over medium
heat.
<br />
<br />
Use a tablespoon to scoop up the batter and drop it into the oil. Do about 4
at a time if using a small pan.
<br />
<br />
Let them fry for less than a minute or until you see them turn a dark golden
brown colour then flip them over so the other side may fry.
<br />
<br />
Take the dumplings out of the frying pan and set onto a paper towel. Dust with icing sugar. <br />
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<br />
<br />
To test if they are cooked just right, bite into one and if the middle is
slightly runny you are in for a treat. If the middle is dry or more like a
donut, it’s still nice but make sure to cook the next batch for a shorter time.
<br />
<br />
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Tatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.com2tag:blogger.com,1999:blog-4673896355339003617.post-81815654537836059852012-05-08T23:57:00.003-07:002013-03-31T07:43:11.038-07:00Improvised Belly Trance<br />
<span style="font-size: large;"><strong><span style="font-size: small;">Pork Belly with Braised Savoy Cabbage and Cauliflower Purée</span></strong> </span><br />
<br />
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<br />
<br />
I think I may have unwittingly converted a couple of friends to the ethereal
delights of pork the other night while deliberately endeavouring to convert
myself to the cruciferous displeasures of cauliflower by enlisting the help of
my trusty sidekick, the never disappointing pork belly. The stars must have
been aligned that night, or could it have been the mystical influence of the
Supermoon? The evening culminated into an unplanned and improvised process that
ultimately left everyone glazy-eyed and content.<br />
<br />
It was a Saturday afternoon, and we were driving back from the country, having
spent the day going to a couple of farmers markets, dropping by a local vineyard
for some wine tasting, and ending the trip with a visit to a cheese shop. I was in good spirits, my sensory requirements have been well looked
after and I was now eager to share the joy. I was in the mood for something
cozy and comforting like a stew with white beans but my partner can’t stand
beans. I resented it because I missed eating beans since arriving in New
Zealand. They remind me of meals from my childhood ( i.e. white bean soup with tarragon) and
of my travels through the Caribbean and Central America where beans are a
staple ingredient to so many dishes. But then I reminded myself that I too wouldn't
go near some foods. There are less than a handful of vegetables to which I
refuse bestowing the attribute of "comestible food", namely broccoli, okra, and cauliflower.
I can’t stand the things! <span style="mso-spacerun: yes;"> </span>I pride myself
on eating everything as long as it is tasty and made well, however I have yet
to be converted to these three vegetables. My partner, on the other hand loves them and he
too has missed eating them since my move here. So there and then I decided to take the matter into my own hands and coax one of these vegetables into submission. Cauliflower it is!<br />
<br />
As I was rolling the idea around in my head a menu began to come together. I
was going to make pork belly, with braised savoy cabbage, and cauliflower
purée. Being Romanian, the one thing that I am sure of is that cabbage and pork are a marriage made in heaven.<span style="mso-spacerun: yes;"> </span>I had a nice
piece of free-range pork belly from Freedom Farms that had the potential to
transform even cauliflower into something edible. I had to get my head around
it all, guests were coming in a couple of hours and I had no idea if this was
going to work. Once I started on the pork belly however, I fell into a trance, I was in the Zone. <br />
<br />
Forward a couple of hours into the evening and we are all sitting around the
table enjoying some excellent wine and eating our meal. Suddenly, my friend confessed that she doesn't normally eat pork. I felt terrible, it's one thing to inflict cauliflower on myself but I didn't count on my guests not fancying pork. I was relieved to know how much they enjoyed it. The sweetness of the braised
savoy cabbage and cauliflower purée lay in perfect harmony with the savoury pork
belly. The thyme ever so subtly lent a fragrance to the underside of the
pork belly while the crispy cracking provided the perfect contrast to the tenderness
of the cabbage and the silkiness of the purée . My guests were happy, I was
happy, and I can now cross off cauliflower from my list of forbidden foods. <br />
<br />
So here is how to make this flavourful dish by special request from Alex and Jamie:<br />
<br />
<br />
<u>The Pork Belly<b style="mso-bidi-font-weight: normal;">:</b></u><br />
<div style="margin-left: 36pt;">
Good size chunk of pork belly<o:p></o:p></div>
1 medium onion - halved<br />
2 large heads of garlic - halved<o:p></o:p><br />
1 carrot – coarsely chopped<o:p></o:p><br />
1 baby fennel (use only stalks here, set the bulb
aside for garnish)<o:p></o:p><br />
Olive oil<o:p></o:p><br />
Salt and pepper<o:p></o:p><br />
White wine and/or vegetable stock<br />
<br />
<ul>
<li>Score the skin.</li>
<li>Massage the belly with olive oil, and plenty of salt
and pepper</li>
<li>In a roasting pan, lay the pork belly, skin side
up, on top of a bed of whole garlic cloves and onion that have been sliced in
half, chopped carrot and fennel stocks. Top off the bed with a substantial cover of
thyme sprigs.</li>
<li>Pour in about 2 cups of white wine into the pan.</li>
<li>Cover with tin foil.</li>
<li>Place in preheated oven and bake at about 160 C/
320 F for about 2 hours. Check now and then to ensure the liquid has not
completely disappeared in which case, add more wine or vegetable stock.</li>
<li>Towards the last 15 minutes, remove the pork
belly from its bed of herbs and vegetables and let grill (set oven to ensure the
heat is coming from above) by itself uncovered so that you get a nice crispy crackling.</li>
<li>Remove the carrots, onion and some of the
caramelized garlic from the pan and set aside.</li>
<li>Create a sauce from the remaining jus and bits of roasted garlic by
deglazing the pan with more wine, add some butter and adjust seasoning to
taste. </li>
</ul>
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<br />
While the pork belly is cooking…<br />
<br />
<u> The Cauliflower Purée</u> :<br />
<div style="text-indent: 36pt;">
½ a head of cauliflower – chopped into florets</div>
<div style="text-indent: 36pt;">
1.5 – 2 cups of milk</div>
<div style="text-indent: 36pt;">
1 garlic clove<o:p></o:p></div>
¼ tsp. cumin<br />
<div style="text-indent: 36pt;">
1 small potato (optional)</div>
<div style="text-indent: 36pt;">
1tbsp butter</div>
<ul>
<li>In a medium sauce pan, pour in the milk then add
in 2/3 of the cauliflower florets and a whole clove of garlic. I added one small
potato for more consistency but this is up to you. </li>
<li>Let simmer on low heat until softened, about 25
minutes.</li>
<li>Meanwhile, take the remaining 1/3 of the
florets, sprinkle with olive oil, cumin, salt & pepper and roast them in
the oven for about 20 minutes or until they begin to soften and caramelize. I toasted some cumin seeds which I
then ground and sprinkled on top of the florets before popping them into the oven.
Cooking the cauliflower two ways will give the purée a richer and more
complex flavour. Once both are cooked, tip in the contents,
including the remaining milk that the florets were cooking in, into the food
processor and blitz until silky and smooth adding butter, and salt & pepper
to taste.</li>
<li>You can also add some of the caramelized garlic
paste from the pork belly into the puree for extra richness of flavour. </li>
<li>You can set it aside and reheat it later before
serving.</li>
</ul>
<div style="text-align: left;">
</div>
<u> The Braised Savoy Cabbage</u>:<br />
1/3 of a head of savoy cabbage – chopped into thin slices<o:p></o:p><br />
2 shallots - sliced (or ¼ sliced leek)<br />
1 garlic clove - crushed<br />
1 tbsp. chopped bacon or pancetta<br />
Olive oil<br />
1/4 cup apple cider vinegar<br />
1 cup vegetable or chicken stock<br />
<br />
<ul>
<li>In a large pan, sauté a couple of shallots, a crushed
garlic clove and a small amount of diced bacon or pancetta. </li>
<li>Add the thinly sliced savoy cabbage, sprinkle
with salt and pepper and stir letting the ingredients sweat and soften. </li>
<li>Add the apple cider vinegar and ½ cup of vegetable
stock into the pan, cover and let cook at low heat for about 35 or 40 minutes.
Keep adding liquid along the way if the cabbage looks too dry.</li>
<li>You are now ready to make use of the caramelized
carrots, onion, and garlic that you have removed from under the pork belly. Squeeze
out the garlic paste and chop up the carrots and onion then stir them into the
braising cabbage. This will add some sweetness to it and loads of flavour! Let it continue
cooking for another 5 minutes or so.
</li>
</ul>
<br />
Garnish the dish the reduced jus and thinly sliced baby fennel and voilà!<br />
<br />
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Tatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.com0tag:blogger.com,1999:blog-4673896355339003617.post-78182624874264969502012-05-03T00:56:00.000-07:002013-06-07T19:45:18.506-07:00Give Me Some Tail!<br />
Imagine wondering around a four thousand year old city on a hot Andalusian
summer afternoon, the tree-lined streets are quiet, whitewashed, serene. <span style="mso-spacerun: yes;"> </span>I am searching for the quintessential Spanish eating
experience. I want timelessness, I want old school Spain minus the kitsch, and
above all, I want the Andalusian oxtail stew (the Spanish refer to it as Rabo
de Toro or Cola de Toro). It was my first time in the city of Jerez de la Frontera
, a city I have been to numerous times since and will return to many times over
for its entrancing beauty and its delectable food. <o:p></o:p><br />
<br />
<br />
I slipped onto a narrow street (this seems to be a running theme) and there
it was, Restaurante Gaitan. Taking a good look inside, it was clear that this place
had not changed in eons. It had the feel of a bygone era; a timeworn dining
room crammed with old paintings, the rooms framed by arched doorways lined by
the distinctive colour of Jerez, warm mustard yellow. The clientele looked like
the loyal die-hard type. They were settling in for their pre-siesta afternoon
meal and I was settling in for my first ever Cola de Toro a la Jerezana. For a second
I wondered if I was about to partake in the wanton devouring of the loser of
last night’s bull fight. Thankfully these days they use ox tail. It was a
lovely meal of simple, succulent braised ox tail, the meat barely clinging to
the bone, served on top of sliced potatoes.<span style="mso-spacerun: yes;">
</span><o:p></o:p><br />
<br />
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<br />
Once I returned home to Toronto, I decided to recreate it simply from
memory. I didn’t bother to look for a recipe, I trusted my palate’s memory to
guide me. I am certain that in Jerez they would have used a dry sherry ("sherry"
is an anglicization of Jerez) to braise the meat but a good bottle of fino is
not easily attained in New Zealand and it costs a fortune. If living in
Toronto, Tio Pepe’s Palomino Fino is perfect and costs only 16 CAD. Instead I
use a nice red wine, which is fine considering that outside of Jerez this dish is
made with a good local red. As for good free range oxatils, I love Cumbrae's in Toronto (<a href="http://www.cumbraes.com/">http://www.cumbraes.com/</a>) and Farro (<a href="http://www.farrofresh.co.nz/">http://www.farrofresh.co.nz/</a>) or Nosh in Auckland. Here goes this delicious and very forgiving one pot
dish:<o:p></o:p><br />
<br />
<br />
4 large meaty ox tails<o:p></o:p><br />
Flour<o:p></o:p><br />
Olive oil<o:p></o:p><br />
2/3 large capsicums or 2 red bell peppers - sliced in thin strips about 3cm
long<o:p></o:p><br />
One whole onion - diced<o:p></o:p><br />
1 carrot sliced (optional)<o:p></o:p><br />
Bottle red wine<o:p></o:p><br />
Beef stock (optional)<o:p></o:p><br />
1.5 tsp pimenton dulce or sweet paprika<o:p></o:p><br />
Fresh thyme - about 2 sprigs<o:p></o:p><br />
Salt and pepper<br />
<br />
<br />
<br />
<a href="http://1.bp.blogspot.com/-XXvtSh-ghuI/T6Itt0VBnmI/AAAAAAAAAGw/GcWhX--BZ74/s1600/IMG_3149.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-XXvtSh-ghuI/T6Itt0VBnmI/AAAAAAAAAGw/GcWhX--BZ74/s400/IMG_3149.JPG" width="400" /></a>Lightly dust ox tails with flour then brown them in olive oil. Set aside. <o:p></o:p><br />
<br />
In same pot, sauté the onions, carrots, and capsicums for 3-4 minutes. <br />
<br />
Add the tails back in and let the veggies and meat sweat together for a
minute. <br />
<br />
Pour in a bottle of good red wine so it just about covers the tails.
Alternatively, you may use half a bottle of wine and an equal amount of beef
stock depending on your preference. Play around with the ratio of wine
to stock. <o:p></o:p><br />
<br />
Sprinkle in the pimenton, thyme, salt and pepper to taste. <o:p></o:p><br />
<br />
Cover the pot with a lid and pop into the oven at about 325 F or 165 C for about
2 hours. Check in now and then to turn the meat over and to adjust the seasoning.
<o:p></o:p><br />
<br />
Serve over round slices of potatoes either roasted or boiled. <o:p></o:p><br />
<br />
Buen provecho!<br />
<br />
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<br />Tatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.com3tag:blogger.com,1999:blog-4673896355339003617.post-26924143742856096822012-04-28T20:17:00.002-07:002013-06-07T19:46:18.030-07:00Real Cheeky Carbonara<br />
It was during one of my early market expeditions that I came across this
Italian salumeria stand in the posh Parnell neighbourhood farmers market. Among
the myriad of artisan cured Italian meats I eyed a sizable spectacular piece of
<b style="mso-bidi-font-weight: normal;">Guanciale</b>. I had to have it! What is
it, you may ask? Well, it is the essential ingredient to an authentic Carbonara
made from the pig’s cheeks, cured with salt and pepper. It is mild and beautifully
aromatic, with a peppery flavour. I think it is subtler than pancetta, it's almost
flowery. <o:p></o:p><br />
<br />
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Guanciale</div>
<br />
Click link for Otello's Traditional Italian Small Goods site: <a href="http://www.otellos.co.nz/">http://www.otellos.co.nz/</a><br />
<br />
<br />
The dish itself originates from Rome. Back in the day Romans were very poor
and had to make due with whatever scraps of meat they could get their hands on.
Roman cuisine is, at its heart very humble, characterized by the use of cheap
cuts and offal, or as Anthony Bourdain would call it, “the nasty bits”. This is
<i style="mso-bidi-font-style: normal;">cucina povera</i> at its best.<o:p></o:p><br />
<br />
<br />
Every time I make this dish, I am reminded of my first time. It was on a scorching
mid-day in August in Rome. Trying to escape both the relentless sun and the
bustling tourists, we made our way onto a narrow street across the Tevere. There,
tucked away (as are all the good places to eat it seems) was a little Trattoria.
It felt like stepping into Nonna’s dining room (or so I liked to imagine). There,
I had this humble quintessential Roman pasta dish that induced in me the comforting
sensation of being seven years old again, beckoned in from playing outside into
the dim yet welcoming interior, and being nurtured back to life ready to take on
the rest of the day.<o:p></o:p><br />
<br />
<br />
Most people find it next to impossible to find Guanciale outside of Italy so
they make due with bacon or pancetta for this dish. Being a stickler for
authenticity, and knowing that these guys cure all their meats really well from
nice free range New Zealand piggies, I just had to have my stash for future
use. So here goes my as-authentic-as-it-gets Spaghetti alla Carbonara:<o:p></o:p><br />
<br />
<br />
<u>A word of warning</u>: this is the most deceivingly simple of dishes. It is
tricky to get just the right balance between taste and consistency so I will do
my best to guide you through it.<o:p></o:p><br />
<br />
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<o:p> </o:p><strong>Spaghetti Alla Carbonara<o:p></o:p></strong><br />
<br />
Spaghetti (use a good Italian brand) – around 120 to 140 g/person<o:p></o:p><br />
1 whole egg/person<o:p></o:p><br />
Parmigiano-Reggiano - grated<o:p></o:p><br />
Guanciale - diced (can use pancetta or double smoked bacon)<o:p></o:p><br />
Olive oil<o:p></o:p><br />
Salt, pepper<o:p></o:p><br />
<o:p></o:p><br />
<ul>
<li>Bring a large pot of water to a boil. Once boiling, add in a few tablespoons
of salt.</li>
<li>Meanwhile, in a skillet, brown diced Guanciale in a bit of olive oil. Set
aside.
</li>
<li>In a bowl, whisk egg, grated parmigiano, salt and pepper to taste. The
consistency should be like curdled milk or runny cottage cheese. Remember this
is your sauce for the pasta so season well. Taste it.
</li>
<li>Meanwhile place spaghetti in boiling water. Give it a few good stirs. Make
sure you follow the instructions on the package and don’t cook it for any longer
than indicted. Taste to make sure it is al dente.
</li>
<li>Once pasta is cooked, take off the heat and drain keeping back a bit of the
starchy pasta water as it may be necessary in the event that it is too dry.
</li>
<li>Stir in the browned Guanciale into the pasta.
</li>
<li>Then pour pasta into the eggy bowl and quickly stir everything together so
that the pasta is nicely coated. Keep it moving around, stirring so as to ensure
the egg does not begin to cook but also as a means of creating the unctuous texture
that results from this action along with the cheese, egg and starch. If it
seems too dry now is the time to add a bit of the left over starchy pasta water.
</li>
<li>Top off with some more grated parmigiano reggiano and pepper. </li>
<li>Eat immediately!</li>
</ul>
Tatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.com1tag:blogger.com,1999:blog-4673896355339003617.post-91758969361586434422012-04-27T15:32:00.000-07:002013-06-07T19:44:30.053-07:00Man Cannot Live on Lamb Alone<br />
I am obsessed with food; good food, grounded in culinary traditions. What do
I mean by good food? After all, the notion of what constitutes "good food"
is subjective. I decided to write this blog as a way of exploring my subjective
understanding of what good food is in the context of my current home, New
Zealand.<br />
<br />
I moved from Toronto to Auckland just over half a year ago. Prior to my
moving here, a fear began to set in. You see, I dedicated the past seven years of
my life to figuring out the culinary landscape of Toronto. Prior to that I
lived in Germany and absolutely fell in love with German gastronomy. While
living there I travelled as often and as rigorously as I could around Europe
exploring the culinary traditions these countries had to offer, including those
of my country of origin, Romania. Needless to say, the more wonderful foods I
experienced abroad the more Toronto lacked in the form of quality fare and
ingredients. <o:p></o:p><br />
<br />
<br />
That was how I came to dedicate my time there to finding ingredients and
foods that would allow me to eat as well as I did abroad; with the same passion
and gusto. It was difficult at first but the more I knew what I was looking for
the more I began to find what I longed to eat. It must be said, that with time
Toronto itself went through a transformation. From shops stocking up on good
ingredients from abroad to locally made products using old-world methods, not
to mention the numerous proper bakeries, butcher shops, charcuteries and
bistros that were popping up and promising a standard of eating I had not
previously experienced in Toronto. <br />
<br />
As I have always equated feelings of joy, wellbeing and connectedness with
food, I could finally say I felt at home in Toronto. So here I was, about to
move to yet another commonwealth country far far away, and my joie de vivre
began to drain out of me in anticipation of the same gastronomic wasteland I
had previously experienced in Toronto. Alright, I knew they’d have lamb, very
good lamb indeed but man cannot live on lamb alone. What would I do without
pancetta, passata, jamon, baquettes, sourdough breads and croissants? I really
felt like someone had posed that old hypothetical question: If you were
stranded on an island, what things would you want to take with you? Alas, this
was really happening! I really was going to be stuck on a far off island for an
indefinite period of time cut off from everything I love, or so I thought. <o:p></o:p><br />
<br />
<br />
I remember not long before leaving, I asked my partner, a New Zealander, if
there were any proper bakeries in Auckland. He said he’d never bothered to look
but that he would get on the case immediately. Being my fatalistic old self I
decided not to wait, and so I set out to learn how to make my own bread. The
type of bread I’d had in Europe, the kind that takes its sweet time to rise, at least half a day, none of this bread-maker business. Feeling damn well proud that I could
fend for myself on this island, my partner returned with some surprising finds
from his reconnaissance mission. He managed to track down an actual old-school
French & German bakery that even made my all-time favorite bread, the Bergsteiger . <a href="http://www.parisberlin.co.nz/"> </a><br />
<br />
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<a href="http://2.bp.blogspot.com/-HKlS_kT94pQ/T5sXzSdGmdI/AAAAAAAAABg/5HUQNwHWpo4/s1600/brot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-HKlS_kT94pQ/T5sXzSdGmdI/AAAAAAAAABg/5HUQNwHWpo4/s400/brot.jpg" width="400" /></a></div>
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<em><span style="font-size: x-small;">My first loaf of bread while still in</span></em></div>
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<em><span style="font-size: x-small;">Toronto</span></em></div>
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<br /></div>
My
heart fluttered as I was momentarily transported to those carefree early
Saturday mornings back in Heidelberg, skipping off to Café Frisch for their freshly
baked, awe-inspiring, warm, crusty loaf of bready goodness, the stately Bergsteiger
Brot. I imagined the pure pleasure I'd get from smearing it with a knob of full fat butter, biting through its thick crust and into its densely moist brown flesh, needing little else to make me feel like all is right with the world. Not soon after snapping back to reality, did I tell myself that it probably
won’t be very good at all and certainly nothing like the bread in Germany. I would soon discover that the Bergsteiger
mission would prove to be just the tip of the iceberg of this unexpected culinary
haven, New Zealand. <br />
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<img border="0" height="266" src="http://4.bp.blogspot.com/-C-rYwjfv7dU/T5sjNBScQWI/AAAAAAAAABs/gmSUvd0nPC4/s400/21%5B1%5D.jpg" width="400" /><em><span style="font-size: x-small;"> </span></em></div>
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<em><span style="font-size: x-small;">Bergsteiger Brot (translates into Mountain-Climber's bread)</span></em></div>
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(click link for Paris-Berlin Organic Bakery: <a href="http://www.parisberlin.co.nz/">http://www.parisberlin.co.nz/.</a><o:p></o:p><br />
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<br />
My lovely and equally obsessive partner took it upon himself to find other
culinary delights he knew I could not live without. He set out on a similar
quest that I went on seven years ago in Toronto, and within weeks he discovered
the most surprising sources for gastronomic delights in Auckland before I even set foot on Kiwi
soil. The rest of this blog is really about what I do with these awesome local
foods. I hope you enjoy.<o:p></o:p>Tatty Apronhttp://www.blogger.com/profile/04594765381403812028noreply@blogger.com2