tag:blogger.com,1999:blog-27121511265052044522024-03-01T01:59:16.812-07:00The Walsh CookbookThe Walsh Cookbookhttp://www.blogger.com/profile/01310361239184360767noreply@blogger.comBlogger208125tag:blogger.com,1999:blog-2712151126505204452.post-54907411015582421752018-09-11T19:01:00.000-06:002020-07-23T08:37:02.181-06:00Grilled Summer Pizza - Caity <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">So... it's been a while since anyone posted anything. Seventeen months to be exact. But really, time flies when you're having fun! And we've all been busy and having lots of fun so let's just jump back in!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">I've always been a big fan of pizza. I told my mother-in-law, Stephanie, just yesterday that I've never met a piece of pizza I didn't like. Which isn't entirely true. I've eaten some bad pizzas. But I still ate them! THAT is how much I love pizza. Brendan and I started making pizza at home a few years ago (White Pizzas with Arugula) and I honestly expected that it would never be as good as it is from a restaurant. We were pleasantly surprised that you CAN make pizza as good, if not better, than many restaurants.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><a href="http://thewalshcookbook.blogspot.com/2013/04/white-pizzas-with-arugula-caity.html" target="_blank">White Pizzas with Arugula</a> is our standard favorite home-made pizza. It tastes good after a 14-hour shift, and it tastes good on a rainy night at home, and it tastes good in front of a movie on Friday night. Needless to say, we love it. It's our "good any time, anywhere" pizza. When we moved to Utah in 2015, we added one more pizza to our repertoire based on my favorite pizza from Portland's Lovely 50/50 restaurant (recipe will come one day!). That has become our favorite "Winter" pizza. And a few summers ago, we tried something outside the box (oven more like) and grilled pizza. WOW DEE DOW! It's a game changer! This is officially our favorite "Summer" Pizza</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Mozzarella cheese, sweet summer corn, homegrown cherry tomatoes, Daily's bacon, fresh basil from the garden were all readily available to us when we created this pizza. This summer I tried adding some zucchini and it was great! The raw pizza sauce comes from The Kitchn website and I love the fresh taste with the pizza. I have to insist you make it with this pizza because I think a cooked sauce would taste too heavy. The raw sauce cooks slightly on the grill and tastes fresh and like summer.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Grilling pizza is exceptionally delicious in the summer but requires you to work efficiently and quickly. The key is to have everything prepped and ready next to the grill so you have everything you need and room to work nearby. I also recommend making each pizza one at a time. They cook so quickly and need to be watched carefully. And while I certainly am capable of making the pizzas alone, I find it easier to have Brendan's help so don't be afraid to put your guests to work!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">I decided to get back on the blog horse after we made these Grilled Summer Pizzas up at Brendan's family's cabin on Flathead Lake in Montana. We made enough pizza to feed a small army and it was so perfect eating it on the back patio with the family around and Flathead Lake in the background. The pizza was a big hit and a great way to celebrate everyone being together. Nothing is more "family style" than pizza! Even though she didn't know it yet, we were also all celebrating the fact that Brendan's brother, Bruce, was proposing to his girlfriend, Taylor, the next day (congratulations again you guys!!!). It was a wonderful memory and in my mind, this pizza will always be a part of that beautiful weekend. I hope you enjoy it as much as we do!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">One year ago: <a href="http://thewalshcookbook.blogspot.com/2017/04/frijol-con-puercopork-and-black-bean.html" target="_blank">Frijol con Puerco/Pork and Black Bean Dinner</a></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Two years ago: <a href="http://thewalshcookbook.blogspot.com/2016/07/erins-pasta-salad-cathy.html" target="_blank">Erin's Pasta Salad</a>, <a href="http://thewalshcookbook.blogspot.com/2016/09/end-of-summer-ratatouille-caity.html" target="_blank">End of Summer Ratatouille</a></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Three years ago: <a href="http://thewalshcookbook.blogspot.com/2015/08/stone-fruit-sangria-caity.html" target="_blank">Stone Fruit Sangria</a>, <a href="http://thewalshcookbook.blogspot.com/2015/09/heirloom-caprese-pasta-caity.html" target="_blank">Heirloom Caprese Pasta</a></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Four years ago: <a href="http://thewalshcookbook.blogspot.com/2014/09/salmon-with-blackberry-chimichurri-cathy.html" target="_blank">Salmon with Blackberry Chimichurri</a>, <a href="http://thewalshcookbook.blogspot.com/2014/09/roasted-fairytale-eggplants-with-chili.html" target="_blank">Roasted Fairytale Eggplants</a>, <a href="http://thewalshcookbook.blogspot.com/2014/09/summer-zucchini-noodle-salad-caity.html" target="_blank">Summer Zucchini Noodle Salad</a>, <a href="http://thewalshcookbook.blogspot.com/2014/09/dutch-baby-pancake-cathy_14.html" target="_blank">Dutch Baby Pancake</a></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Five years ago: <a href="http://thewalshcookbook.blogspot.com/2013/09/summer-squash-with-browned-butter-and.html" target="_blank">Summer Squash with Browned Butter and Thyme</a></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><u>what you'll need</u>: </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 ball of your favorite <b>pizza dough</b>, (I usually do homemade or from Whole Foods)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 recipe of "<b><a href="https://www.thekitchn.com/how-to-make-pizza-sauce-recipe-13507" target="_blank">Quick Tomato Sauce</a></b>"</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">3-4 ears of <b>fresh corn</b>, kernels removed </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">3 pieces of <b>cooked bacon</b>, crumbled</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 1/2 cups of <b>cherry tomatoes</b>c, halved or quartered</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2 Tbsp <b>fresh basil</b>, sliced thinly</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 cup diced<b> zucchini</b>, sautéed for a few minutes on the stove</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2-3 cups of shredded <b>mozzarella cheese</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">equipment:</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">brush for olive oil </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Prepare all your ingredients and have them ready next to the grill. Set up a table near the grill so you have easy access to everything and room to work. Heat the grill as hot as it will go. I can get ours to about 550 F with the lid closed and all the burners on. If you have a choice to cook over direct or indirect heat, grill the pizza over direct heat. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"> Separate your pizza dough into 2 equal balls and either stretch by hand or roll out until the dough is as thin as you can get it without tearing. As you can see by the photos, our pizzas are always very uniquely shaped. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Okay so you're ready to grill these pizzas right??? Start by brushing one side of the pizza dough with olive oil. This is the size you will lay down on the grill. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Lay one dough round <u>olive oil side down</u> on the grill over direct heat. Carefully brush the top side with a thin layer of olive oil. Let the dough cook for about 3 minutes, with the lid off, or 1-2 minutes with the lid on. Use the tongs to lift up the dough occasionally to check for burning. You want grill marks and it should be just barely crispy. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Using the tongs, remove the dough to a large cutting board with the <u>cooked side of dough facing up</u>. Quickly top the pizza, starting with a thin layer of of Pizza Sauce, then cheese, followed by corn, tomatoes, bacon, and zucchini. Save the basil for later. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Carefully return the pizza to the grill either using a metal spatula or by sliding it off your cutting board. I generally use a combination of the two techniques. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Cook with the lid down for 3-5 minutes, using the tongs to lift the bottom to check for charring. It will be done with the edges are all crisp and the cheese is melted. Drag the pizza off the grill and repeat with your second dough round. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Top cooked pizzas with basil, cut into pieces and serve hot! I like to serve with a small bowl of the leftover pizza sauce for dunking. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">One year ago: <a href="http://thewalshcookbook.blogspot.com/2017/04/frijol-con-puercopork-and-black-bean.html" target="_blank">Frijol con Puerco/Pork and Black Bean Dinner</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Two years ago: <a href="http://thewalshcookbook.blogspot.com/2016/07/erins-pasta-salad-cathy.html" target="_blank">Erin's Pasta Salad</a>, <a href="http://thewalshcookbook.blogspot.com/2016/09/end-of-summer-ratatouille-caity.html" target="_blank">End of Summer Ratatouille</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Three years ago: <a href="http://thewalshcookbook.blogspot.com/2015/08/stone-fruit-sangria-caity.html" target="_blank">Stone Fruit Sangria</a>, <a href="http://thewalshcookbook.blogspot.com/2015/09/heirloom-caprese-pasta-caity.html" target="_blank">Heirloom Caprese Pasta</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Four years ago: <a href="http://thewalshcookbook.blogspot.com/2014/09/salmon-with-blackberry-chimichurri-cathy.html" target="_blank">Salmon with Blackberry Chimichurri</a>, <a href="http://thewalshcookbook.blogspot.com/2014/09/roasted-fairytale-eggplants-with-chili.html" target="_blank">Roasted Fairytale Eggplants</a>, <a href="http://thewalshcookbook.blogspot.com/2014/09/summer-zucchini-noodle-salad-caity.html" target="_blank">Summer Zucchini Noodle Salad</a>, <a href="http://thewalshcookbook.blogspot.com/2014/09/dutch-baby-pancake-cathy_14.html" target="_blank">Dutch Baby Pancake</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Five years ago: <a href="http://thewalshcookbook.blogspot.com/2013/09/summer-squash-with-browned-butter-and.html" target="_blank">Summer Squash with Browned Butter and Thyme</a></span></div>
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The Walsh Cookbookhttp://www.blogger.com/profile/01310361239184360767noreply@blogger.com0tag:blogger.com,1999:blog-2712151126505204452.post-20309442550610437022017-04-06T18:14:00.001-06:002017-04-06T18:14:54.926-06:00Frijol con Puerco/Pork and Black Bean Dinner - Caity <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihlWqY9rW0kOclShN1bw7OUnXaQJLJVQO8CBuS9csq1kiVpQK93hvUCUy2nxrfO3FG9mTOXzUdJMHhq3A0LDcEGHC93UMq-uP5I9sMRFSXNBVgzSn23IvRvIt1oEVZoqDaVsp5a7LpShw/s1600/Pork+and+Black+Beans+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img border="0" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihlWqY9rW0kOclShN1bw7OUnXaQJLJVQO8CBuS9csq1kiVpQK93hvUCUy2nxrfO3FG9mTOXzUdJMHhq3A0LDcEGHC93UMq-uP5I9sMRFSXNBVgzSn23IvRvIt1oEVZoqDaVsp5a7LpShw/s400/Pork+and+Black+Beans+3.jpg" width="400" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">I am always in search of a good slow-cooker recipe. Sometimes, I'm in the mood for the "dump it in and walk away" recipes which always seem to include cream of mushroom soup (it is magical, I agree) because you can literally dump everything in a pot and walk away for hours and come home to a comforting bowl of creamy, fatty love. But sadly once the actual eating is over and the digesting begins, I feel........ less than super. So I try to keep an eye (or ear) out for recipes that are generally easy, not quite "dump it" status, but considerably more healthy.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">I first heard about this recipe for "Pork and Black Bean Dinner" on an interview between Chef Rick Bayless and Christopher Kimball. I was listening to a podcast while walking Nigel and I was salivating as Rick Bayless was describing a simple throw together slow-cooker dinner of browned pork and black beans topped with a homemade salsa and avocado. It sounded so comforting (without the fat content of the beloved cream soup) and flavorful that I cut Nigel's walk short so I could run to the store and get dinner going! </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Serves 4 to 6</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">One year ago: <a href="http://thewalshcookbook.blogspot.com/2016/03/almost-instant-chicken-and-lemon-rice.html" target="_blank">Almost Instant Chicken & Lemon Rice Soup</a></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Two years ago: <a href="http://thewalshcookbook.blogspot.com/2015/04/butternut-caprese-caity.html" target="_blank">Butternut Caprese</a>, <a href="http://thewalshcookbook.blogspot.com/2015/04/cheater-pomegranate-margaritas-caity.html" target="_blank">Two Minute Pomegranate Margaritas</a></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Three years ago: <a href="http://thewalshcookbook.blogspot.com/2014/04/spring-greens-with-warm-goat-cheese.html" target="_blank">Spring Greens with Warm Goat Cheese</a>, <a href="http://thewalshcookbook.blogspot.com/2014/04/lemony-brussels-sprout-chips-caity.html" target="_blank">Lemony Brussels Sprouts Chips</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Four years ago: <a href="http://thewalshcookbook.blogspot.com/2013/04/white-pizzas-with-arugula-caity.html" target="_blank">White Pizzas with Arugula</a>, <a href="http://thewalshcookbook.blogspot.com/2013/04/thai-grilled-chicken-cathy.html" target="_blank">Thai Grilled Chicken</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Five years ago: <a href="http://thewalshcookbook.blogspot.com/2012/04/wild-rice-broccoli-casserole-caity.html" target="_blank">Wild Rice and Broccoli Casserole</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Six years ago: <a href="http://thewalshcookbook.blogspot.com/2011/04/green-posole-with-chicken-erin.html" target="_blank">Green Posole with Chicken</a>, <a href="http://thewalshcookbook.blogspot.com/2011/04/texas-sheet-cake-cathy.html" target="_blank">Texas Sheet Cake</a>, <a href="http://thewalshcookbook.blogspot.com/2011/04/pb-sandwiches-erin.html" target="_blank">PB&Strawberry Sandwiches</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-BWXjA_EKODsbO-bzLdlSA6YGydX0Dr8HYzO5WgPwX8EHy50iEH8b5CbegEszFrJJJJmn7IGUcV74Mic6vc2cpGuHNkg7E2Kghxtx597YF_024gqHih_MR-_w_4a4LzINl_t9NFFCwrg/s1600/Pork+and+Black+Beans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-BWXjA_EKODsbO-bzLdlSA6YGydX0Dr8HYzO5WgPwX8EHy50iEH8b5CbegEszFrJJJJmn7IGUcV74Mic6vc2cpGuHNkg7E2Kghxtx597YF_024gqHih_MR-_w_4a4LzINl_t9NFFCwrg/s400/Pork+and+Black+Beans.jpg" width="400" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><u>what you'll need</u>: </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">4 Tbsp <b>vegetable oil</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1-1/2 lbs <b>boneless pork shoulder</b>, cut into 1 inch cubes</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 lb <b>dry black beans</b>, picked over to remove any stones or debris</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 medium <b>white onions</b>, diced and divided</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 big sprig of <a href="https://www.thespruce.com/what-is-epazote-2342958" target="_blank"><b>epazote</b></a> (or a few sprigs of <b>cilantro</b>)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1-28 oz can of <b>fire roasted diced tomatoes</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 fresh <b>hot green chiles</b> (serrano or jalapeno), minced</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 large ripe <b>avocado</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">sliced <b>radishes</b>, to serve</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>cilantro</b>, to serve</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihyphenhyphen14vQqdmq7LQCx_FHowSGjDERwEaj_CiJi5Lt9bWt-bCd7nOeIAXRmNnuy3TCnbmI3ughnBw-fNBfjq4DIOf_nkN1hgzQxN4E2rcbIwS1LH0ytY-xSU09aLbXL7tUNpdplNqCrbSaZo/s1600/Pork+and+Black+Beans+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihyphenhyphen14vQqdmq7LQCx_FHowSGjDERwEaj_CiJi5Lt9bWt-bCd7nOeIAXRmNnuy3TCnbmI3ughnBw-fNBfjq4DIOf_nkN1hgzQxN4E2rcbIwS1LH0ytY-xSU09aLbXL7tUNpdplNqCrbSaZo/s400/Pork+and+Black+Beans+2.jpg" width="400" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">In a very large skillet, heat 2 Tbsp of vegetable oil over medium-high heat. When hot, add the pork shoulder cubes in a single, uncrowded layer. Sprinkle it generously with a tsp of salt. Leave untouched for several minutes until the cubes begin to brown. Turn them once they release easily from the bottom of the pan and brown on all sides - about 10 minutes. Then scrape the meat into a slow-cooker and add the dried black beans, 6 cups of water, 1 of the diced onions, 1 tsp salt and the epazote (or cilantro). Deglaze the pan used to brown the pork with water, chicken broth, beer - whatever is handy. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Place the lid on the slow cooker and turn it to low. The meat and beans will be ready in about 6 hours, although will not be ruined if they cook longer. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKGlmqT2PLnvzBvYfP7j6zriVk3hRLTS9I6ny2ZqFkHtodkexV7g2D6dGdVndk_VrTHOfMQwM0xHuZbhtCfpnpgTgFhHYIUJESTdSklLJt025mFoR_PBizZ0DdZsopUrw0DU60a42h8k4/s1600/Pork+and+Black+Beans+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKGlmqT2PLnvzBvYfP7j6zriVk3hRLTS9I6ny2ZqFkHtodkexV7g2D6dGdVndk_VrTHOfMQwM0xHuZbhtCfpnpgTgFhHYIUJESTdSklLJt025mFoR_PBizZ0DdZsopUrw0DU60a42h8k4/s400/Pork+and+Black+Beans+1.jpg" width="400" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">While the meat and beans are cooking, make the tomato-chile salsa. In a very large skillet, heat the remaining 2 Tbsp of vegetable oil over medium-high heat. Add the remaining diced onion and chile and saute until the onion begins to brown. While the onion is cooking, pour the canned tomato into a blender and pulse a few times until coarsely pureed (or use an immersion blender inside the can). Pour the tomatoes into the pan with the onions and cook, stirring regularly, until the mixture thickens, about 10 to 15 minutes. Season with salt (about 1/2 tsp). Set aside in the refrigerator until the meat and beans are ready. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">When you are about 30 minutes from dinner time, stir half of the tomato-chile salsa into the pork and beans and season with another 1/2 tsp of salt. Once everything has warmed through, serve by ladling into bowls with a spoonful of tomato-chile salsa, sliced avocado, radishes, and sprigs of cilantro. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Leftovers are great over rice or in tortillas as tacos or burritos! </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">One year ago: <a href="http://thewalshcookbook.blogspot.com/2016/03/almost-instant-chicken-and-lemon-rice.html" target="_blank">Almost Instant Chicken & Lemon Rice Soup</a></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Two years ago: <a href="http://thewalshcookbook.blogspot.com/2015/04/butternut-caprese-caity.html" target="_blank">Butternut Caprese</a>, <a href="http://thewalshcookbook.blogspot.com/2015/04/cheater-pomegranate-margaritas-caity.html" target="_blank">Two Minute Pomegranate Margaritas</a></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Three years ago: <a href="http://thewalshcookbook.blogspot.com/2014/04/spring-greens-with-warm-goat-cheese.html" target="_blank">Spring Greens with Warm Goat Cheese</a>, <a href="http://thewalshcookbook.blogspot.com/2014/04/lemony-brussels-sprout-chips-caity.html" target="_blank">Lemony Brussels Sprouts Chips</a></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Four years ago: <a href="http://thewalshcookbook.blogspot.com/2013/04/white-pizzas-with-arugula-caity.html" target="_blank">White Pizzas with Arugula</a>, <a href="http://thewalshcookbook.blogspot.com/2013/04/thai-grilled-chicken-cathy.html" target="_blank">Thai Grilled Chicken</a></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Five years ago: <a href="http://thewalshcookbook.blogspot.com/2012/04/wild-rice-broccoli-casserole-caity.html" target="_blank">Wild Rice and Broccoli Casserole</a></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Six years ago: <a href="http://thewalshcookbook.blogspot.com/2011/04/green-posole-with-chicken-erin.html" target="_blank">Green Posole with Chicken</a>, <a href="http://thewalshcookbook.blogspot.com/2011/04/texas-sheet-cake-cathy.html" target="_blank">Texas Sheet Cake</a>, <a href="http://thewalshcookbook.blogspot.com/2011/04/pb-sandwiches-erin.html" target="_blank">PB&Strawberry Sandwiches</a></span>The Walsh Cookbookhttp://www.blogger.com/profile/01310361239184360767noreply@blogger.com0tag:blogger.com,1999:blog-2712151126505204452.post-15956839068925477972017-01-26T10:14:00.000-07:002017-01-26T10:14:48.428-07:00Braised Green Beans with Smashed Tomato Vinaigrette - Brendan<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9gxC9ZNWwV3JXcQyJuKpSXdAE0JYUnbMnHgWy328dgyHaU8oz6VVwist-AmyqW6K9SbntiHDmEI_IsRCz-plFtJ6w9PwUlxOP2IQuFXGgkfsnQFIQktCOyl8e9HeartoHcbfqnaR4lP0/s1600/IMG_6379.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9gxC9ZNWwV3JXcQyJuKpSXdAE0JYUnbMnHgWy328dgyHaU8oz6VVwist-AmyqW6K9SbntiHDmEI_IsRCz-plFtJ6w9PwUlxOP2IQuFXGgkfsnQFIQktCOyl8e9HeartoHcbfqnaR4lP0/s400/IMG_6379.JPG" width="300" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">If my math is correct, I have eaten roughly 30,660 meals in my life (I'm 28 years old and am assuming 3 meals a day x 365 days a year). Out of all of those meals, only once have I ever said the words "Those green beans were the best part of that meal." Now some of you are probably thinking, "well, that math is a bit misleading because you haven't had green beans with EVERY meal, have you?". The answer of course is no (thank God). Can you imagine eating green beans for every meal? But I've never given that kind of accolade to ANY kind of vegetable, EVER. That award is usually reserved for whatever meat is being served (hopefully steak!); except for every time I eat these green beans. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">This recipe is a favorite of Caity's and mine and comes from the cookbook, "Date Night in" by Ashley Rodriguez. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Serves 2</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">One year ago: <a href="http://thewalshcookbook.blogspot.com/2016/01/rosemarys-spinach-salad-cathy.html" target="_blank">Rosemary's Spinach Salad</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Two years ago: <a href="http://thewalshcookbook.blogspot.com/2015/02/tuscan-mashed-chickpeas-caity.html" target="_blank">Tuscan Mashed Chickpeas</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Three years ago: <a href="http://thewalshcookbook.blogspot.com/2014/01/quinoa-stuffed-peppers-cathy.html" target="_blank">Quinoa Stuffed Peppers</a>, <a href="http://thewalshcookbook.blogspot.com/2014/01/sweet-chili-brussels-sprouts.html" target="_blank">Sweet Chili Brussels Sprouts</a>, <a href="http://thewalshcookbook.blogspot.com/2014/01/sunshine-smoothie-with-mandarin-coconut.html" target="_blank">Sunshine Smoothie with Mandarin, Coconut and Turmeric </a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Four years ago: <a href="http://thewalshcookbook.blogspot.com/2013/01/chicken-pizzaiola-cathy.html" target="_blank">Chicken Pizzaiola</a>, <a href="http://thewalshcookbook.blogspot.com/2013/01/fenugreek-curry-lamb-popsicles-caity.html" target="_blank">Fenugreek Curry Lamb Popsicles</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Five years ago: <a href="http://thewalshcookbook.blogspot.com/2012/01/egyptian-kosheri-cathy.html" target="_blank">Egyptian Kosheri</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Six years ago: <a href="http://thewalshcookbook.blogspot.com/2011/01/spanish-tortilla-with-chorizo-caity.html" target="_blank">Spanish Tortilla with Chorizo</a></span></div>
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<u><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">what you'll need: </span></u></div>
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<i><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">for the green beans</span></i></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">3/4 lb <b>green beans</b>, trimmed</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1-1/2 Tbsp <b>olive oil </b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 Tbsp freshly grated<b> lemon zest</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1-1/2 Tbsp freshly squeezed<b> lemon juice</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 <b>garlic clove</b>, roughly chopped</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/2 tsp <b>kosher salt</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/4 tsp freshly ground <b>black pepper</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 cup <b>broth</b>, chicken or vegetable</span></div>
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<i><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">for the vinaigrette</span></i></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/2 cup <b>cherry tomatoes</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 tsp<b> red wine vinegar</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 Tbsp freshly squeezed<b> lemon juice</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 Tbsp <b>olive oil</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 Tbsp freshly chopped<b> mint</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 <b>scallion</b>, thinly sliced white and green parts</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/4 tsp <b>kosher salt</b></span></div>
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<i><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">For the green beans:</span></i></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Combine the green beans, olive oil, lemon zest and juice, garlic, salt. pepper and broth in a large skillet over medium heat. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Bring the mixture to a boil then reduce the heat to a simmer. Cover and cook for 30 minutes or until soft. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Uncover and cook for another 10 minutes, over medium-low heat, stirring occasionally until the liquid is reduced and coats the beans. </span></div>
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<i><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">For the vinaigrette:</span></i></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">While the beans are cooking, make the vinaigrette. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">In a medium bowl, add the tomatoes and squish them between your fingers or with the back of spoon inside the bowl. The juices of the tomatoes will help create the flavor of the vinaigrette while the tomato skins remain in larger pieces. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Whisk in the red wine vinegar, lemon juice, olive oil, mint and scallions. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Toss the warm or room temperature beans with the vinaigrette. Serve! </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">One year ago: <a href="http://thewalshcookbook.blogspot.com/2016/01/rosemarys-spinach-salad-cathy.html" target="_blank">Rosemary's Spinach Salad</a></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Two years ago: <a href="http://thewalshcookbook.blogspot.com/2015/02/tuscan-mashed-chickpeas-caity.html" target="_blank">Tuscan Mashed Chickpeas</a></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Three years ago: <a href="http://thewalshcookbook.blogspot.com/2014/01/quinoa-stuffed-peppers-cathy.html" target="_blank">Quinoa Stuffed Peppers</a>, <a href="http://thewalshcookbook.blogspot.com/2014/01/sweet-chili-brussels-sprouts.html" target="_blank">Sweet Chili Brussels Sprouts</a>, <a href="http://thewalshcookbook.blogspot.com/2014/01/sunshine-smoothie-with-mandarin-coconut.html" target="_blank">Sunshine Smoothie with Mandarin, Coconut and Turmeric </a></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Four years ago: <a href="http://thewalshcookbook.blogspot.com/2013/01/chicken-pizzaiola-cathy.html" target="_blank">Chicken Pizzaiola</a>, <a href="http://thewalshcookbook.blogspot.com/2013/01/fenugreek-curry-lamb-popsicles-caity.html" target="_blank">Fenugreek Curry Lamb Popsicles</a></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Five years ago: <a href="http://thewalshcookbook.blogspot.com/2012/01/egyptian-kosheri-cathy.html" target="_blank">Egyptian Kosheri</a></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Six years ago: <a href="http://thewalshcookbook.blogspot.com/2011/01/spanish-tortilla-with-chorizo-caity.html" target="_blank">Spanish Tortilla with Chorizo</a></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5z8l6922DIIVftCqGLW13AEFzJKAj3siQb0xnwMb_e5qDcb-dkgIPqKhlsWTKcwqopqHzVkSUPdakQalV7p_neMS3DIidugpg6FbJVFLMb-fOrG17_rDBUlCDpSgTxi4Ar3GdKPLye-g/s1600/IMG_6380.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5z8l6922DIIVftCqGLW13AEFzJKAj3siQb0xnwMb_e5qDcb-dkgIPqKhlsWTKcwqopqHzVkSUPdakQalV7p_neMS3DIidugpg6FbJVFLMb-fOrG17_rDBUlCDpSgTxi4Ar3GdKPLye-g/s400/IMG_6380.JPG" width="400" /></a></div>
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The Walsh Cookbookhttp://www.blogger.com/profile/01310361239184360767noreply@blogger.com1tag:blogger.com,1999:blog-2712151126505204452.post-25071873097515089572016-12-31T16:34:00.000-07:002016-12-31T16:34:06.988-07:00Moroccan Champagne Cocktail - Caity <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSwiPuV7yGKnxEUh-8bhi0H5763TQeRBXt5XNtgt7RQ_avUSZFFW8Tbcb_3oP34_wlWGhkgfIKzpRanSvnctoF3GgP6ouGLRADkhEo-eaUh_FwkQBsQJ0qxcYSWiGsf3mF7RSpWRgXXRQ/s1600/Moroccan+Champagne+Cocktail+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSwiPuV7yGKnxEUh-8bhi0H5763TQeRBXt5XNtgt7RQ_avUSZFFW8Tbcb_3oP34_wlWGhkgfIKzpRanSvnctoF3GgP6ouGLRADkhEo-eaUh_FwkQBsQJ0qxcYSWiGsf3mF7RSpWRgXXRQ/s400/Moroccan+Champagne+Cocktail+2.jpg" width="340" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Well here we are, New Years Eve 2016! I'll spare you my recollection of all the things that happened to me this year (Brendan and I got married! Sorry, couldn't help myself!) and instead wish everyone a happy New Year and nothing but the best in 2017! </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Brendan and I are heading out to a fancy steak dinner tonight then home for some cocktails/mocktails and Settlers of Catan (ya, we're awesome) and <a href="http://thewalshcookbook.blogspot.com/2012/12/panna-cotta-cathy.html" target="_blank">Panna Cotta</a>. I'm going to make a few of these Moroccan Champagne Cocktails because 1) they're easy 2) the orange and amaretto combine to make your cocktail taste like a sparkly winters evening 3) they're really good. If you happen to have these ingredients on hand, I encourage you to try this cocktail tonight! If not, make it a must NEXT YEAR (get it!?! It's New Years Eve!). This recipe comes from one of my favorite cookbooks Melia Marden's "Modern Mediterranean". </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Happy New Years! Don't forget your <a href="http://thewalshcookbook.blogspot.com/2012/12/ozoni-japanese-new-years-soup-cathy-and.html" target="_blank">Ozoni</a> (Japanese New Year's Soup) tomorrow! </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Makes 1 Cocktail</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">One year ago: <a href="http://thewalshcookbook.blogspot.com/2015/11/boeuf-bourguignon-caity.html" target="_blank">Boeuf Bourguignon </a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Two years ago: <a href="http://thewalshcookbook.blogspot.com/2014/12/pancetta-and-mushroom-stuffed-pork-loin.html" target="_blank">Pancetta and Mushroom Stuffed Pork Loin </a>, <a href="http://thewalshcookbook.blogspot.com/2014/12/cream-scones-caity.html" target="_blank">Cream Scones</a>, <a href="http://thewalshcookbook.blogspot.com/2014/12/devonshire-cream-caity.html" target="_blank">Devonshire Cream</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Three years ago: <a href="http://thewalshcookbook.blogspot.com/2013/12/earl-grey-tea-cookies-caity.html" target="_blank">Earl Grey Tea Cookies</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Four years ago: <a href="http://thewalshcookbook.blogspot.com/2012/12/panna-cotta-cathy.html" target="_blank">Panna Cotta</a>, <a href="http://thewalshcookbook.blogspot.com/2012/12/ozoni-japanese-new-years-soup-cathy-and.html" target="_blank">Ozoni</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Five years ago: <a href="http://thewalshcookbook.blogspot.com/2011/12/christmas-morning-brunch-bake-erin-and.html" target="_blank">Christmas Morning Brunch Bake</a>, <a href="http://thewalshcookbook.blogspot.com/2011/12/chai-concentrate-caity.html" target="_blank">Chai Concentrate</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Six years ago: <a href="http://thewalshcookbook.blogspot.com/2010/12/lemony-crab-and-spinach-pasta-salad.html" target="_blank">Lemony Crab and Spinach Pasta Salad</a>, <a href="http://thewalshcookbook.blogspot.com/2010/12/killians-irish-brown-bread-erin.html" target="_blank">Killian's Irish Brown Bread</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSXTb496ppRzs4fHDOp22Ge8FbWf42P2-9dpsHDDergQeh3Sfc_5OqcZcHDwAf2TONEMYCeO-WnPfcv3jXThVcVI7Ey9TzwBHG8Gt8dLBDSbR2hNCRLt1cZI1KdVhMeDN-hPnmrkZDiLA/s1600/Moroccan+Champagne+Cocktail.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSXTb496ppRzs4fHDOp22Ge8FbWf42P2-9dpsHDDergQeh3Sfc_5OqcZcHDwAf2TONEMYCeO-WnPfcv3jXThVcVI7Ey9TzwBHG8Gt8dLBDSbR2hNCRLt1cZI1KdVhMeDN-hPnmrkZDiLA/s400/Moroccan+Champagne+Cocktail.jpg" width="400" /></span></a></div>
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<i><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">what you'll need: </span></i></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 <b>sugar cube</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/8 tsp <b>orange-flower water </b>(found in the spice aisle at the grocery store)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 tsp <b>amaretto liqueur</b>, such as Disaronno</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Very cold <b>sparkling wine </b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 strip <b>orange zest</b>, 2 inches long and 1 inch wide</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Place the sugar cube in a fancy glass and add the orange-flower water. Fill the glass with sparkling wine and add the amaretto. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Hold the orange zest over the mouth of the glass with both hands and twist lightly to release the oil in the skin. Twist the zest into a spiral (if you want to be fancy!) and drop into the cocktail and serve.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">One year ago: <a href="http://thewalshcookbook.blogspot.com/2015/11/boeuf-bourguignon-caity.html" target="_blank">Boeuf Bourguignon </a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Two years ago: <a href="http://thewalshcookbook.blogspot.com/2014/12/pancetta-and-mushroom-stuffed-pork-loin.html" target="_blank">Pancetta and Mushroom Stuffed Pork Loin </a>, <a href="http://thewalshcookbook.blogspot.com/2014/12/cream-scones-caity.html" target="_blank">Cream Scones</a>, <a href="http://thewalshcookbook.blogspot.com/2014/12/devonshire-cream-caity.html" target="_blank">Devonshire Cream</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Three years ago: <a href="http://thewalshcookbook.blogspot.com/2013/12/earl-grey-tea-cookies-caity.html" target="_blank">Earl Grey Tea Cookies</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Four years ago: <a href="http://thewalshcookbook.blogspot.com/2012/12/panna-cotta-cathy.html" target="_blank">Panna Cotta</a>, <a href="http://thewalshcookbook.blogspot.com/2012/12/ozoni-japanese-new-years-soup-cathy-and.html" target="_blank">Ozoni</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Five years ago: <a href="http://thewalshcookbook.blogspot.com/2011/12/christmas-morning-brunch-bake-erin-and.html" target="_blank">Christmas Morning Brunch Bake</a>, <a href="http://thewalshcookbook.blogspot.com/2011/12/chai-concentrate-caity.html" target="_blank">Chai Concentrate</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Six years ago: <a href="http://thewalshcookbook.blogspot.com/2010/12/lemony-crab-and-spinach-pasta-salad.html" target="_blank">Lemony Crab and Spinach Pasta Salad</a>, <a href="http://thewalshcookbook.blogspot.com/2010/12/killians-irish-brown-bread-erin.html" target="_blank">Killian's Irish Brown Bread</a></span></div>
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<br />The Walsh Cookbookhttp://www.blogger.com/profile/01310361239184360767noreply@blogger.com0tag:blogger.com,1999:blog-2712151126505204452.post-55235893840915570872016-10-23T11:02:00.000-06:002016-10-23T11:02:21.720-06:00Sweet Corn and Poblano Chowder - Caity <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRanBttYayMqI_pTDhE9g2pVc3knIDxco9VYxFF1TDCBlJ_TFVxh8PgNAGuhmVyPO-RwxP9cI3U4c0DzcX06GrlY61K6oaENpbMeXObMq0zyKUb7GPVAnRIbMkDwRMX74KtySwnY0bKpM/s1600/Corn+Poblano+Chowder+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><img border="0" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRanBttYayMqI_pTDhE9g2pVc3knIDxco9VYxFF1TDCBlJ_TFVxh8PgNAGuhmVyPO-RwxP9cI3U4c0DzcX06GrlY61K6oaENpbMeXObMq0zyKUb7GPVAnRIbMkDwRMX74KtySwnY0bKpM/s400/Corn+Poblano+Chowder+2.jpg" width="400" /></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Brendan and I caught Rick Bayless Fever on Brendan's first trip to Chicago nearly two years ago. We visited his restaurant Xoco for lunch and ordered the Carnitas Caldo and a Choriqueso torta. I drool, even now, as I think about that meal! Unfortunately we haven't been back to Chicago since then. But last month we did find ourselves in the Chicago O'Hare Airport where conveniently Rick Bayless does have a restaurant. I ordered this Corn and Poblano Chowder to take on the plane and it was amazing! So amazing that even the men sitting on either side of me asked what I was eating and where they could get some. I was happy to find the recipe online even before the plane took off because I knew I needed to have this soup again soon. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">This Sweet Corn and Poblano Chowder makes a light meal or a great first course or you could dress it up with a couple grilled shrimp, scallops or chicken. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Serves 4-6</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">One year ago: <a href="http://thewalshcookbook.blogspot.com/2015/10/tomato-and-feta-phyllo-tart-cathy.html" target="_blank">Tomato and Feta Phyllo Tart</a>, <a href="http://thewalshcookbook.blogspot.com/2015/10/autumn-arugula-salad-caity.html" target="_blank">Autumn Salad with Fennel, Apple and Delicata Squash</a> </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Two years ago: <a href="http://thewalshcookbook.blogspot.com/2014/10/spinach-and-fontina-soup-erin.html" target="_blank">Spinach and Fontina Soup</a>, <a href="http://thewalshcookbook.blogspot.com/2014/10/kale-and-brussels-sprout-salad-caity.html" target="_blank">Kale and Brussels Sprouts Salad</a>, <a href="http://thewalshcookbook.blogspot.com/2014/10/spaghetti-and-mice-caity.html" target="_blank">Spaghetti and Mice</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Three years ago: <a href="http://thewalshcookbook.blogspot.com/2013/10/baked-pumpkin-oatmeal-caity.html" target="_blank">Baked Pumpkin Oatmeal</a>, <a href="http://thewalshcookbook.blogspot.com/2013/10/mushrooms-on-toast-caity.html" target="_blank">Mushrooms on Toast</a>, <a href="http://thewalshcookbook.blogspot.com/2013/10/slow-cooked-applesauce-with-browned.html" target="_blank">Slow Cooked Applesauce with Browned Butter</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Four years ago: <a href="http://thewalshcookbook.blogspot.com/2012/10/hungry-high-schooler-beef-sandwiches.html" target="_blank">Hungry High Schooler Beef Sandwiches</a>, <a href="http://thewalshcookbook.blogspot.com/2012/10/corn-chowder-caity.html" target="_blank">Bacon and Jalapeno Corn Chowder</a>, <a href="http://thewalshcookbook.blogspot.com/2012/10/peruvian-style-roasted-chicken-caity.html" target="_blank">Peruvian Style Roast Chicken</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Five years ago: <a href="http://thewalshcookbook.blogspot.com/2011/10/hearty-lasagna-caity.html" target="_blank">Hearty Lasagna</a>, <a href="http://thewalshcookbook.blogspot.com/2011/10/snickerdoodles-erin.html" target="_blank">Snickerdoodles</a>, <a href="http://thewalshcookbook.blogspot.com/2011/10/coffee-cake-muffins-erin.html" target="_blank">Coffee Cake Muffins</a>, <a href="http://thewalshcookbook.blogspot.com/2011/10/caprese-salad.html" target="_blank">Caprese Salad</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOfGGEjiK-z8TASW30LolC4NNmUb2rhfdNcZZDiaQJAlIqNj8x3KLIiIxQCVruPPHzKRTclQHK3jzBZeXWOW_9wjlNS0SVv-mGVVIi2Ukys6Va8zzasVKzrVN73E8ZvOWPRNVgB0vdEMQ/s1600/Corn+Poblano+Chowder+Ing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOfGGEjiK-z8TASW30LolC4NNmUb2rhfdNcZZDiaQJAlIqNj8x3KLIiIxQCVruPPHzKRTclQHK3jzBZeXWOW_9wjlNS0SVv-mGVVIi2Ukys6Va8zzasVKzrVN73E8ZvOWPRNVgB0vdEMQ/s400/Corn+Poblano+Chowder+Ing.jpg" width="400" /></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 small <b>yellow onion</b>, sliced into 1/4 inch half moons</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 large fresh<b> poblano chile</b>, stemmed, seeded and large diced</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 Tbsp. <b>olive oil</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2 cups <b>corn kernels</b>, freshly cut off the cob if it is in season</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2 cups of <b>tomatillo salsa</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2-1/2 cups of <b>chicken broth</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2 Tbsp. <b>masa harina</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1/2 tsp <b>salt</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1/2 cup freshly chopped <b>cilantro </b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Crumbled<b> cotija cheese </b>(optional)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">A drizzle of <b>Mexican crema </b>(optional)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">In a large saucepan, saute the onion and poblano in olive oil for 5 to 6 minutes or until both are tender but not browned. Add 1 cup of corn kernels and both cups of tomatillo salsa and stir. Using an immersion blender (if you have one, if not transfer to a blender or food processor), process until smooth. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Stir in the broth and partially cover. Simmer over medium-low heat, stirring occasionally, for 30 minutes. In a small bowl, mix the masa harina with 1/4 cup water and stir until there are no lumps. Pour slowly into the saucepan, stirring the soup continuously all the time. Continue to stir until the soup thickens. Add in the remaining 1 cup of corn kernels and cook until the kernels are warm. Season with salt and pepper to taste. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Serve in bowls topped with fresh cilantro, a drizzle of Mexican crema and crumbled cotija cheese if desired. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">One year ago: <a href="http://thewalshcookbook.blogspot.com/2015/10/tomato-and-feta-phyllo-tart-cathy.html" target="_blank">Tomato and Feta Phyllo Tart</a>, <a href="http://thewalshcookbook.blogspot.com/2015/10/autumn-arugula-salad-caity.html" target="_blank">Autumn Salad with Fennel, Apple and Delicata Squash</a> </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Two years ago: <a href="http://thewalshcookbook.blogspot.com/2014/10/spinach-and-fontina-soup-erin.html" target="_blank">Spinach and Fontina Soup</a>, <a href="http://thewalshcookbook.blogspot.com/2014/10/kale-and-brussels-sprout-salad-caity.html" target="_blank">Kale and Brussels Sprouts Salad</a>, <a href="http://thewalshcookbook.blogspot.com/2014/10/spaghetti-and-mice-caity.html" target="_blank">Spaghetti and Mice</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Three years ago: <a href="http://thewalshcookbook.blogspot.com/2013/10/baked-pumpkin-oatmeal-caity.html" target="_blank">Baked Pumpkin Oatmeal</a>, <a href="http://thewalshcookbook.blogspot.com/2013/10/mushrooms-on-toast-caity.html" target="_blank">Mushrooms on Toast</a>, <a href="http://thewalshcookbook.blogspot.com/2013/10/slow-cooked-applesauce-with-browned.html" target="_blank">Slow Cooked Applesauce with Browned Butter</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Four years ago: <a href="http://thewalshcookbook.blogspot.com/2012/10/hungry-high-schooler-beef-sandwiches.html" target="_blank">Hungry High Schooler Beef Sandwiches</a>, <a href="http://thewalshcookbook.blogspot.com/2012/10/corn-chowder-caity.html" target="_blank">Bacon and Jalapeno Corn Chowder</a>, <a href="http://thewalshcookbook.blogspot.com/2012/10/peruvian-style-roasted-chicken-caity.html" target="_blank">Peruvian Style Roast Chicken</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Five years ago: <a href="http://thewalshcookbook.blogspot.com/2011/10/hearty-lasagna-caity.html" target="_blank">Hearty Lasagna</a>, <a href="http://thewalshcookbook.blogspot.com/2011/10/snickerdoodles-erin.html" target="_blank">Snickerdoodles</a>, <a href="http://thewalshcookbook.blogspot.com/2011/10/coffee-cake-muffins-erin.html" target="_blank">Coffee Cake Muffins</a>, <a href="http://thewalshcookbook.blogspot.com/2011/10/caprese-salad.html" target="_blank">Caprese Salad</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRgLpmGmZaBldVAgFF-m1FIEXTRl3sx43xT-EYlm30S9RmvmMJ5luh8-mV206ob5ziBJE7UK4Vh5VtYx1Lp1NgXbneLsOYIqClDTYWktUxTF5AM4cczPMech5jih1kudMDS3fJBYaK9pc/s1600/Corn+Poblano+Chowder+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRgLpmGmZaBldVAgFF-m1FIEXTRl3sx43xT-EYlm30S9RmvmMJ5luh8-mV206ob5ziBJE7UK4Vh5VtYx1Lp1NgXbneLsOYIqClDTYWktUxTF5AM4cczPMech5jih1kudMDS3fJBYaK9pc/s400/Corn+Poblano+Chowder+1.jpg" width="317" /></a></div>
<br />The Walsh Cookbookhttp://www.blogger.com/profile/01310361239184360767noreply@blogger.com0tag:blogger.com,1999:blog-2712151126505204452.post-59645743353101477512016-09-06T09:34:00.000-06:002016-09-06T09:35:10.056-06:00End of Summer Ratatouille - Caity <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0qwg_dPcAOBIqwDcodNVGeDc1udP9EMa9vzkKWrEHj4873FRihFJn7sN9fBirV3ig8PM0b1l5Vgx9ZaQrCX06z-EmxLJ_vZTRS-2etCnsuog9unal7mSOwY7rTPdiRmQ3uxxMBX85QuA/s1600/Ratatouille+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0qwg_dPcAOBIqwDcodNVGeDc1udP9EMa9vzkKWrEHj4873FRihFJn7sN9fBirV3ig8PM0b1l5Vgx9ZaQrCX06z-EmxLJ_vZTRS-2etCnsuog9unal7mSOwY7rTPdiRmQ3uxxMBX85QuA/s400/Ratatouille+5.jpg" width="400" /></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">The end of summer seems to have happened over the last week or two. It has brought cooler temperatures (thank god) and earlier evenings. The swimming pool doesn't open til 4 PM on weekdays (pffffff) and there are about a million "back to school" photos flooding my Facebook. Part of me is always sad that summer really is over and the other part of me is so excited for the fall!</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"> For the last several years, I've cooked an "End of Summer Ratatouille" to celebrate the end-of-summer produce while enjoying the fact that it's not too hot to turn on the stove. This tradition began for me, three years ago in Portland when my mom came to visit Brendan and I in late August. I was working nightshift at the time and I picked my mom up at the airport after work in the morning, went home and slept while she entertained herself. I woke up that evening to go to work and my wonderful mother had cleaned our house, picked our garden and packed me a gourmet lunch of <a href="http://thewalshcookbook.blogspot.com/2014/09/summer-zucchini-noodle-salad-caity.html" target="_blank">Summer Zucchini Noodle Salad</a> and Ratatouille served over Goat Cheese and Truffle Oil Polenta. Since then it has been an August/September staple in our house! </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">If you aren't familiar with Ratatouille, it is a silky French stewed vegetable dish, usually served with dinner. It can have a reputation as rather fussy to make which is why I like this particular recipe which comes from <a href="http://www.thekitchn.com/one-pot-recipe-easy-french-ratatouille-recipes-from-the-kitchn-106669" target="_blank">The Kitchn</a>. It doesn't involve any vegetable peeling. The peels go into the stew with all the rest. More fiber, less effort and extra delicious! Serve as a side dish to chicken or fish, or as a main course over cous cous or polenta (my favorite way to make the polenta is with goat cheese and truffle oil stirred in at the end). </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Makes 8 to 10 servings (this recipe can be cut in half if you don't need so many servings!)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">One year ago: <a href="http://thewalshcookbook.blogspot.com/2015/09/heirloom-caprese-pasta-caity.html" target="_blank">Heirloom Caprese Pasta</a>, <a href="http://thewalshcookbook.blogspot.com/2015/08/stone-fruit-sangria-caity.html" target="_blank">Stone Fruit Sangria</a>, <a href="http://thewalshcookbook.blogspot.com/2015/08/paella-mixta-mixed-paella-caity.html" target="_blank">Paella Mixta/Mixed Paella</a>, <a href="http://thewalshcookbook.blogspot.com/2015/08/sweet-potato-and-black-bean-salad-with.html" target="_blank">Sweet Potato and Black Bean Salad with Chipotle-Lime Dressing</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Two years ago: <a href="http://thewalshcookbook.blogspot.com/2014/09/summer-zucchini-noodle-salad-caity.html" target="_blank">Summer Zucchini Noodle Salad</a>, <a href="http://thewalshcookbook.blogspot.com/2014/09/roasted-fairytale-eggplants-with-chili.html" target="_blank">Roasted Fairytale Eggplants with Chili Lime Yogurt Sauce</a>, <a href="http://thewalshcookbook.blogspot.com/2014/09/salmon-with-blackberry-chimichurri-cathy.html" target="_blank">Salmon with Blackberry Chimichurri</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Three years ago: <a href="http://thewalshcookbook.blogspot.com/2013/09/summer-squash-with-browned-butter-and.html" target="_blank">Summer Squash with Browned Butter and Thyme</a>, <a href="http://thewalshcookbook.blogspot.com/2013/08/greek-layered-dip-with-pita-chips-cathy.html" target="_blank">Greek Layered Dip with Pita Chips</a>, <a href="http://thewalshcookbook.blogspot.com/2013/08/fig-crostini-caity.html" target="_blank">Fig Crostini</a>, <a href="http://thewalshcookbook.blogspot.com/2013/08/tomato-and-goat-cheese-tart-with.html" target="_blank">Tomato and Goat Cheese Tart with Rosemary Crust</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Four years ago: <a href="http://thewalshcookbook.blogspot.com/2012/09/barley-greek-salad-caity.html" target="_blank">Barley Greek Salad</a>, <a href="http://thewalshcookbook.blogspot.com/2012/08/blueberry-banana-bread-caity.html" target="_blank">Blueberry Banana Bread</a>, <a href="http://thewalshcookbook.blogspot.com/2012/08/rice-bean-and-many-veggie-gratin-cathy.html" target="_blank">Rice, Bean and Many Veggie Gratin</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Five years ago: <a href="http://thewalshcookbook.blogspot.com/2011/09/pumpkin-chocolate-chip-bread-caity.html" target="_blank">Pumpkin Chocolate Chip Bead</a>, <a href="http://thewalshcookbook.blogspot.com/2011/09/elephants-tomato-orange-soup-erin.html" target="_blank">Elephants Tomato Orange Soup</a>, <a href="http://thewalshcookbook.blogspot.com/2011/09/pork-carnitas-and-carnitas-tacos-cathy.html" target="_blank">Pork Carnitas and Carnitas Tacos</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0T3EkQWjWv37YRc2lm0hiVWFDay_aRKb4SO7G_B3R95B7j8qkuH1veM6rDS6quEeApFI5iOhXBf27hsAZ6W_Fkoo8S5qyWCmMeBlOITgBCdBNSJ-rYMs1lO7U0dWpCHe2PaZiXLbE8i0/s1600/Ratatouille+Ing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0T3EkQWjWv37YRc2lm0hiVWFDay_aRKb4SO7G_B3R95B7j8qkuH1veM6rDS6quEeApFI5iOhXBf27hsAZ6W_Fkoo8S5qyWCmMeBlOITgBCdBNSJ-rYMs1lO7U0dWpCHe2PaZiXLbE8i0/s400/Ratatouille+Ing.jpg" width="400" /></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2 large <b>eggplants</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2 medium <b>yellow onions</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">3 medium <b>red bell peppers</b> (I know I used green, but red makes it very colorful!) </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">6 to 8 medium <b>zucchini</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">4 large<b> tomatoes</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1-1/2 to 2 Tbsp<b> olive oil</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">4 cloves of <b>garlic</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 <b>bay leaf</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">4 sprigs of <b>thyme</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1/4 cup loosely packed <b>fresh basil</b>, sliced into ribbons</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Extra basil for garnish</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Chop the eggplant into 1 inch cubes. Transfer them to a strainer and set over a bowl. Toss with a Tbsp of salt. Let the eggplant sig while you prepare the rest of the ingredients. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Dice the onions and roughly chop the peppers, zucchinis and tomatoes into bite-sized pieces. Mince the garlic. Place each ingredient in a separate bowl because you will be cooking each one separately. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkBPbShzfN-FPUGXmMWQJbMaPNtl28XDdATuQ6-T8wpvIhHdml6Elw8O-CujGyW3bY1R9l76A9QqCZFs9iZcWokiLEDY4md2xdVY_CfxhVvRzOargXFF33AjjHOJ9ACyRxH6sxFl5bT0E/s1600/Ratatouille+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><img border="0" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkBPbShzfN-FPUGXmMWQJbMaPNtl28XDdATuQ6-T8wpvIhHdml6Elw8O-CujGyW3bY1R9l76A9QqCZFs9iZcWokiLEDY4md2xdVY_CfxhVvRzOargXFF33AjjHOJ9ACyRxH6sxFl5bT0E/s400/Ratatouille+2.jpg" width="400" /></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Warm a teaspoon of olive oil in a large Dutch oven or pot (at least 5-1/2 quart) over medium-high heat. Add the onions and a generous pinch of salt. Saute for about 10 minutes until the onions have softened and are just beginning to brown. Add the peppers and continue cooking for about 5 minutes until the peppers have also softened. Transfer the onions and peppers to a large clean bowl. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Add another teaspoon of olive oil to the pot and saute the zucchini with a generous pinch of salt for about 5 minutes until the zucchini has softened and is beginning to brown. Transfer the zucchini to the bowl with the onions and peppers. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Rinse the eggplant under running water and gently squeeze the cubes with your hands to remove as much of the moistures as possible. Warm two teaspoons of oil in the pan and saute the eggplant for about 10 minutes until it has softened and has begun to turn translucent. Transfer the eggplant to the bowl with the other vegetables. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">During cooking, a brown glaze may gradually build up on the bottom of the pan. If it looks like the glaze is beginning to blacken and burn, turn down the heat to medium. You can also dissolve the glaze between batches by pouring 1/4 cup of water or wine into the pan and scraping up the glaze. Pour the liquid into the bowl with the vegetables. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV0UcfGRECpf9Gg58vDyqXEtSx8MAm1kC1Hp9RpigieRgrndBINg8WtJ4bO_zCon7lwLPh6bmf1UnpquqCxQ0RLWEvT9WdxbIRwZdIANIVHoopDXtZaPWHDQk8_Pf-qHt0tX2uYFdmyJ8/s1600/Ratatouille+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV0UcfGRECpf9Gg58vDyqXEtSx8MAm1kC1Hp9RpigieRgrndBINg8WtJ4bO_zCon7lwLPh6bmf1UnpquqCxQ0RLWEvT9WdxbIRwZdIANIVHoopDXtZaPWHDQk8_Pf-qHt0tX2uYFdmyJ8/s400/Ratatouille+1.jpg" width="400" /></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Warm another teaspoon of olive oil in the pan and saute the garlic about 1 minute until it is fragrant and just starting to turn golden. Add the tomatoes, bay leaf and whole sprigs of thyme. As the tomato juices begin to bubble, scrape up the brown glaze on the bottom of the pan. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Return all of the vegetables back to the pan and stir until everything is evenly mixed. Bring the stew to a simmer, then turn the heat down to low. Check the seasonings and add salt and pepper as needed. If desired, mix in a few good shakes of red pepper flakes. Stir occasionally and simmer for at least 20 minutes or up to 1-1/2 hours. Shorter cooking times will leave the vegetables in larger, more distinct pieces; longer cooking times will break the vegetables down into a silky stew. I cooked this batch for an hour and a half. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Remove the bay leaf and thyme sprigs. Just before taking the ratatouille off the heat, stir in the basil. Sprinkle each bowl with the extra basil and a glug of good olive oil as you serve. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Leftovers can be refrigerated for a week or frozen up to 3 months. Ratatouille is often better the second day and can be eater cold, room temperature or heated. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">One year ago: <a href="http://thewalshcookbook.blogspot.com/2015/09/heirloom-caprese-pasta-caity.html" target="_blank">Heirloom Caprese Pasta</a>, <a href="http://thewalshcookbook.blogspot.com/2015/08/stone-fruit-sangria-caity.html" target="_blank">Stone Fruit Sangria</a>, <a href="http://thewalshcookbook.blogspot.com/2015/08/paella-mixta-mixed-paella-caity.html" target="_blank">Paella Mixta/Mixed Paella</a>, <a href="http://thewalshcookbook.blogspot.com/2015/08/sweet-potato-and-black-bean-salad-with.html" target="_blank">Sweet Potato and Black Bean Salad with Chipotle-Lime Dressing</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Two years ago: <a href="http://thewalshcookbook.blogspot.com/2014/09/summer-zucchini-noodle-salad-caity.html" target="_blank">Summer Zucchini Noodle Salad</a>, <a href="http://thewalshcookbook.blogspot.com/2014/09/roasted-fairytale-eggplants-with-chili.html" target="_blank">Roasted Fairytale Eggplants with Chili Lime Yogurt Sauce</a>, <a href="http://thewalshcookbook.blogspot.com/2014/09/salmon-with-blackberry-chimichurri-cathy.html" target="_blank">Salmon with Blackberry Chimichurri</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Three years ago: <a href="http://thewalshcookbook.blogspot.com/2013/09/summer-squash-with-browned-butter-and.html" target="_blank">Summer Squash with Browned Butter and Thyme</a>, <a href="http://thewalshcookbook.blogspot.com/2013/08/greek-layered-dip-with-pita-chips-cathy.html" target="_blank">Greek Layered Dip with Pita Chips</a>, <a href="http://thewalshcookbook.blogspot.com/2013/08/fig-crostini-caity.html" target="_blank">Fig Crostini</a>, <a href="http://thewalshcookbook.blogspot.com/2013/08/tomato-and-goat-cheese-tart-with.html" target="_blank">Tomato and Goat Cheese Tart with Rosemary Crust</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Four years ago: <a href="http://thewalshcookbook.blogspot.com/2012/09/barley-greek-salad-caity.html" target="_blank">Barley Greek Salad</a>, <a href="http://thewalshcookbook.blogspot.com/2012/08/blueberry-banana-bread-caity.html" target="_blank">Blueberry Banana Bread</a>, <a href="http://thewalshcookbook.blogspot.com/2012/08/rice-bean-and-many-veggie-gratin-cathy.html" target="_blank">Rice, Bean and Many Veggie Gratin</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Five years ago: <a href="http://thewalshcookbook.blogspot.com/2011/09/pumpkin-chocolate-chip-bread-caity.html" target="_blank">Pumpkin Chocolate Chip Bead</a>, <a href="http://thewalshcookbook.blogspot.com/2011/09/elephants-tomato-orange-soup-erin.html" target="_blank">Elephants Tomato Orange Soup</a>, <a href="http://thewalshcookbook.blogspot.com/2011/09/pork-carnitas-and-carnitas-tacos-cathy.html" target="_blank">Pork Carnitas and Carnitas Tacos</a></span></div>
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The Walsh Cookbookhttp://www.blogger.com/profile/01310361239184360767noreply@blogger.com0tag:blogger.com,1999:blog-2712151126505204452.post-25033110596301116952016-07-31T11:20:00.000-06:002016-07-31T11:21:29.277-06:00Erin's Pasta Salad - Cathy<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">We haven't posted much lately on our blog, I'm afraid. Not that this is an unusual thing for me, despite my best intentions but we've been especially busy for the last oh...year or so, planning a <i>pretty big event</i> in our family.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibMJ9tv1k-Sh0AKX2wu6wVghLCEFasFNFFpy_OjuiCO21tEF0rxhnuHqTgZESB3wZPmY1ArBtBeX2LDgIk5gXm0-S4_zZ2H9dYoALteCHDBBCsFw2IyBh6bBnIg_uMMgdoifT65Cg8PB0/s1600/2016-07-09+15.58.12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibMJ9tv1k-Sh0AKX2wu6wVghLCEFasFNFFpy_OjuiCO21tEF0rxhnuHqTgZESB3wZPmY1ArBtBeX2LDgIk5gXm0-S4_zZ2H9dYoALteCHDBBCsFw2IyBh6bBnIg_uMMgdoifT65Cg8PB0/s400/2016-07-09+15.58.12.jpg" width="400" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">It was a stunningly beautiful and touching ceremony, and the most wonderful day and evening full of so many friends and family. And now Caity is Mrs. Garlinghouse! </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Well, we're finally catching our breath and now it's the dog days of summer...the time of year when I come in from picking the garden and lie down on the kitchen floor next to our dog to try to </span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">cool off. I wonder if that's why they call it that? IT'S SO HOT!! I know it's that way in a lot of places all across the country.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><span style="font-size: large;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">If you're looking for a nice cool salad to serve this weekend, this is a longtime favorite of ours. The original recipe came from our friend, Cindy Taylor Voss who is a wonderful cook. We've always just called it Cindy's pasta salad, and it was an ever-popular staple at any of the get-togethers we had. A few years ago I asked Erin to make it for a big family party, and she started going through my cupboards and fridge, adding a lot of things to the original recipe (look away Taylor boys!) and we were thrilled with the results. We have been making it that way ever since, and so it has become Erin's pasta salad.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">I can't recommend this salad highly enough; it is always devoured and in the off-chance you have some leftover it holds pretty well the next day. Though we very rarely use any bottled salad dressing or mixes for things, this calls for Good Seasons Italian dressing mix--I'm not sure how to replace it, and anyway, why mess with success?</span><br />
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<span style="font-family: "georgia"; font-size: large;">One thing about this recipe is that there are no exact measurements for the veggies. I tried to put approximate amounts, but just add them to your taste and be generous. The more there are, the more colorful and tasty!</span><br />
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<span style="font-family: "georgia"; font-size: large;">Serves 8-10</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Five Years Ago: </span><a href="http://thewalshcookbook.blogspot.com/2011/07/kevins-italian-beef-cathy.html" target="_blank"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Kevin's Italian Beef</span></a><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">, </span><a href="http://thewalshcookbook.blogspot.com/2011/07/porch-swing-caity.html" target="_blank"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Porch Swing</span></a><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">, </span><a href="http://thewalshcookbook.blogspot.com/2011/07/pan-con-tomatetomato-bread-caity.html" target="_blank"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Pan Con Tomate</span></a><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">, </span><a href="http://thewalshcookbook.blogspot.com/2011/08/grilled-lemon-chicken-salad-erin.html" target="_blank"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Grilled Lemon Chicken Salad</span></a><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Four Years Ago:</span><a href="http://thewalshcookbook.blogspot.com/2012/06/basil-saketini-caity.html" target="_blank"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"> Basil Saketini</span></a><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">, </span><a href="http://thewalshcookbook.blogspot.com/2012/08/rice-bean-and-many-veggie-gratin-cathy.html" target="_blank"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Rice, Bean and Many Veggie Gratin</span></a><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Three Years Ago: </span><a href="http://thewalshcookbook.blogspot.com/2013/07/quick-easy-strawberry-freezer-jam-caity.html" target="_blank"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Quick and Easy Strawberry Freezer Jam</span></a><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">, </span><a href="http://thewalshcookbook.blogspot.com/2013/07/zucchini-haloumi-fritters-with-lemony.html" target="_blank"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Zucchini and Haloumi Fritters</span></a><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">, </span><a href="http://thewalshcookbook.blogspot.com/2013/08/grilled-cornbread-panzanella-caity.html" target="_blank"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Grilled Cornbread Panzanella</span></a><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Two Years Ago: </span><a href="http://thewalshcookbook.blogspot.com/2014/06/grilled-zucchini-and-hummus-pizzas-erin.html" target="_blank"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Grilled Zucchini and Hummus Pizzas</span></a><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">, </span><a href="http://thewalshcookbook.blogspot.com/2014/06/campfire-breakfast-burritos-caity.html" target="_blank"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Campfire Breakfast Burritos</span></a><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">,</span><a href="http://thewalshcookbook.blogspot.com/2014_07_01_archive.html" target="_blank"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"> Gina's Mom's Tart</span></a><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">, </span><a href="http://thewalshcookbook.blogspot.com/2014_08_01_archive.html" target="_blank"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Watermelon Popsicles</span></a><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">One Year Ago: </span><a href="http://thewalshcookbook.blogspot.com/2015/06/grilled-fava-beans-caity.html" target="_blank"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Grilled Fava Beans</span></a><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">, </span><a href="http://thewalshcookbook.blogspot.com/2015_07_01_archive.html" target="_blank"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Grilled Tomato, Corn and Red Onion Salad</span></a><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">, </span><a href="http://thewalshcookbook.blogspot.com/2015/08/sweet-potato-and-black-bean-salad-with.html" target="_blank"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Sweet Potato and Black Bean Salad with Chipotle-Lime Dressing</span></a><br />
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<span style="font-family: "georgia"; font-size: large;">2 packages <b>"Good Seasons"</b> brand dry Italian dressing mix</span></div>
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<span style="font-family: "georgia"; font-size: large;"><b>Oil and vinegar</b> of choice to mix up - we usually use white wine vinegar and canola oil or light olive oil</span></div>
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<span style="font-family: "georgia"; font-size: large;">1 1-lb. package <b>pasta</b>, we like to use a mixture (but try to buy one already mixed or choose shapes that will cook at a similar rate)</span></div>
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<span style="font-family: "georgia"; font-size: large;">1 large can<b> black olives</b>, chopped small</span></div>
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<span style="font-family: "georgia"; font-size: large;"><b>Green</b> <b>Cerignola olives</b>, a handful, chopped small</span></div>
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<span style="font-family: "georgia"; font-size: large;"><b>Kalamata olives</b>, a handful, chopped small</span></div>
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<span style="font-family: "georgia"; font-size: large;"><b>Baby carrots</b> (or peeled regular carrots), 1/2 cup or so, chopped small</span></div>
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<span style="font-family: "georgia"; font-size: large;"><b>Marinated artichoke hearts</b>, drained and cut to bite-size, 1/2-1 cup</span></div>
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<span style="font-family: "georgia"; font-size: large;"><b>Cucumbers</b>, cut small, 1/2 cup or so</span></div>
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<span style="font-family: "georgia"; font-size: large;"><b>Green and red bell </b></span><b style="font-family: georgia; font-size: x-large;">peppers</b><span style="font-family: "georgia"; font-size: large;">, chopped small, 1/2 cup each</span></div>
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<span style="font-family: "georgia"; font-size: large;">A couple of Tbsp. of<b> mayonnaise or Ranch dressing</b></span><br />
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<span style="font-family: "georgia"; font-size: large;">Prepare one package of Italian dressing according to package instructions.</span></div>
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<span style="font-family: "georgia"; font-size: large;">Then cook the pasta until al dente, drain and rinse with cold water to stop cooking. Drain very well and put in a large bowl.</span></div>
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<span style="font-family: "georgia"; font-size: large;">Add veggies to taste and toss gently with enough prepared dressing to just moisten. Add in the bit of mayo or Ranch dressing just to make it a bit creamy and sprinkle in enough of the remaining powdered dressing to season it to your taste--maybe half of the package and save the other half for next time!</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Five Years Ago: </span><a href="http://thewalshcookbook.blogspot.com/2011/07/kevins-italian-beef-cathy.html" target="_blank"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Kevin's Italian Beef</span></a><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">, </span><a href="http://thewalshcookbook.blogspot.com/2011/07/porch-swing-caity.html" target="_blank"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Porch Swing</span></a><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">, </span><a href="http://thewalshcookbook.blogspot.com/2011/07/pan-con-tomatetomato-bread-caity.html" target="_blank"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Pan Con Tomate</span></a><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">, </span><a href="http://thewalshcookbook.blogspot.com/2011/08/grilled-lemon-chicken-salad-erin.html" target="_blank"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Grilled Lemon Chicken Salad</span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Four Years Ago:</span><a href="http://thewalshcookbook.blogspot.com/2012/06/basil-saketini-caity.html" target="_blank"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"> Basil Saketini</span></a><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">, </span><a href="http://thewalshcookbook.blogspot.com/2012/08/rice-bean-and-many-veggie-gratin-cathy.html" target="_blank"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Rice, Bean and Many Veggie Gratin</span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Three Years Ago: </span><a href="http://thewalshcookbook.blogspot.com/2013/07/quick-easy-strawberry-freezer-jam-caity.html" target="_blank"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Quick and Easy Strawberry Freezer Jam</span></a><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">, </span><a href="http://thewalshcookbook.blogspot.com/2013/07/zucchini-haloumi-fritters-with-lemony.html" target="_blank"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Zucchini and Haloumi Fritters</span></a><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">, </span><a href="http://thewalshcookbook.blogspot.com/2013/08/grilled-cornbread-panzanella-caity.html" target="_blank"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Grilled Cornbread Panzanella</span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Two Years Ago: </span><a href="http://thewalshcookbook.blogspot.com/2014/06/grilled-zucchini-and-hummus-pizzas-erin.html" target="_blank"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Grilled Zucchini and Hummus Pizzas</span></a><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">, </span><a href="http://thewalshcookbook.blogspot.com/2014/06/campfire-breakfast-burritos-caity.html" target="_blank"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Campfire Breakfast Burritos</span></a><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">,</span><a href="http://thewalshcookbook.blogspot.com/2014_07_01_archive.html" target="_blank"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"> Gina's Mom's Tart</span></a><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">, </span><a href="http://thewalshcookbook.blogspot.com/2014_08_01_archive.html" target="_blank"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Watermelon Popsicles</span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">One Year Ago: </span><a href="http://thewalshcookbook.blogspot.com/2015/06/grilled-fava-beans-caity.html" target="_blank"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Grilled Fava Beans</span></a><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">, </span><a href="http://thewalshcookbook.blogspot.com/2015_07_01_archive.html" target="_blank"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Grilled Tomato, Corn and Red Onion Salad</span></a><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">, </span><a href="http://thewalshcookbook.blogspot.com/2015/08/sweet-potato-and-black-bean-salad-with.html" target="_blank"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Sweet Potato and Black Bean Salad with Chipotle-Lime Dressing</span></a><br />
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The Walsh Cookbookhttp://www.blogger.com/profile/01310361239184360767noreply@blogger.com0tag:blogger.com,1999:blog-2712151126505204452.post-3957734582621776962016-05-03T13:56:00.006-06:002016-05-03T13:56:56.484-06:00Lemony Roasted Potatoes - Caity <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjesDCXRvyMHDvIVyZcgJVV3c_n0epHQ88E3qmiz7qwgsrd8fU1Winvs1filOB1nGvPiyXUwnDU7-bCgviPDNjip0jsZ0nJ9X4DL6HP7W86Z-5vGGprqY1twYh_ROR14kwkye9c8yzIHEY/s1600/Lemony+Roasted+Potatoes+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjesDCXRvyMHDvIVyZcgJVV3c_n0epHQ88E3qmiz7qwgsrd8fU1Winvs1filOB1nGvPiyXUwnDU7-bCgviPDNjip0jsZ0nJ9X4DL6HP7W86Z-5vGGprqY1twYh_ROR14kwkye9c8yzIHEY/s640/Lemony+Roasted+Potatoes+2.jpg" width="440" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"> Growing up in Salt Lake City where there is a large Greek community, I have long had a love affair with Mediterranean food, particularly Greek food. My friend Emily Rizzo, and especially her mom Joanne, can attest to my obsession with lemon rice in high school. I had an insatiable desire for Greek food! When I went away to Oregon for college, I was surprised to find that not every city had the amazing Greek food that Salt Lake did. I had to get my fix another way....</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">While I picked up a new taste for oysters, mushrooms and IPAs in Oregon, I still have this deep desire to eat Greek food as often as possible. That is where Melia Marden's "Modern Mediterranean" cookbook comes in. I have posted... a lot... of her recipes on this blog because I love them so much! Melia grew up part time on the Greek island, Hydra and many of her recipes are based on her childhood memories of the food there. Her recipes are full of bright flavors and the recipes themselves are accessible to any cook. I have been working my way through her cookbook to get my Mediterranean fix while also dreaming of visiting the Greek islands (one day!!!). </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">This particular recipe for Lemony Roasted Potatoes is a favorite of Brendan's and mine and we make it often. Initially, I didn't make it because grapes and potatoes together sounded so... weird. But then I read Melia Marden's recipe notes. She based this recipe on her memory of delicious lemon infused roasted potatoes from a local taverna on Hydra that overlooks the village fishing boats. I mentally transported myself to that spot and did not want to return. So I made the potatoes and continued my mental escape to the Greek Islands. I suggest you give it a try too! </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">My favorite things to serve with these potatoes are <a href="http://thewalshcookbook.blogspot.com/2015/06/rosemary-and-oregano-pork-chops-caity.html" target="_blank">Rosemary and Oregano Pork Chops</a>, or <a href="http://thewalshcookbook.blogspot.com/2014/05/balsamic-roasted-chicken-cathy.html" target="_blank">Balsamic Roasted Chicken</a>, and <a href="http://thewalshcookbook.blogspot.com/2015/07/grilled-corn-tomato-and-red-onion-salad.html" target="_blank">Grilled Corn, Tomato and Red Onion Salad </a>or a simple Greek salad and <a href="http://thewalshcookbook.blogspot.com/2011/05/mint-sugar-erin.html" target="_blank">Mint Sugar</a> and Strawberries for dessert. If you're not afraid to go with the Lemony-Greek theme, I highly recommend serving <a href="http://thewalshcookbook.blogspot.com/2013/06/grilled-halloumi-with-lemon-caity.html" target="_blank">Grilled Halloumi with Lemon</a> as a starter! </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Serves 4 as a side</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">One year ago: <a href="http://thewalshcookbook.blogspot.com/2015/04/cheater-pomegranate-margaritas-caity.html" target="_blank">Two Minute Pomegranate Margaritas</a>, <a href="http://thewalshcookbook.blogspot.com/2015/04/butternut-caprese-caity.html" target="_blank">Butternut Caprese</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Two years ago: <a href="http://thewalshcookbook.blogspot.com/2014/04/spring-greens-with-warm-goat-cheese.html" target="_blank">Spring Greens with Warm Goat Cheese</a>, <a href="http://thewalshcookbook.blogspot.com/2014/05/pan-roasted-radishes-in-browned-butter.html" target="_blank">Pan Roasted Radishes in Browned Butter</a>, <a href="http://thewalshcookbook.blogspot.com/2014/05/banana-crunch-muffins-caity.html" target="_blank">Banana Crunch Muffins</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Three years ago: <a href="http://thewalshcookbook.blogspot.com/2013/04/thai-grilled-chicken-cathy.html" target="_blank">Thai Grilled Chicken</a>, <a href="http://thewalshcookbook.blogspot.com/2013/04/white-pizzas-with-arugula-caity.html" target="_blank">White Pizzas with Arugula</a>,<a href="http://thewalshcookbook.blogspot.com/2013/05/brazilian-lemonade-caity.html" target="_blank"> Brazilian Lemonade</a>, <a href="http://thewalshcookbook.blogspot.com/2013/05/fried-egg-and-arugula-roll-up.html" target="_blank">Fried Egg and Arugula Roll Up</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Four years ago: <a href="http://thewalshcookbook.blogspot.com/2012/05/sicilian-carrots-cathy-this-is-recipe.html" target="_blank">Sicilian Carrots</a>, <a href="http://thewalshcookbook.blogspot.com/2012/05/chorizo-and-smoked-paprika-brussels.html" target="_blank">Chorizo and Smoked Paprika Brussels Sprouts</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Five years ago: <a href="http://thewalshcookbook.blogspot.com/2011/05/keegans-rigatoni-pasta-with-broccoli.html" target="_blank">Keegan's Rigatoni Pasta with Broccoli and Sausage</a>, <a href="http://thewalshcookbook.blogspot.com/2011/05/crabby-krispies-erin.html" target="_blank">Crabby Krispies</a>,<a href="http://thewalshcookbook.blogspot.com/2011/05/mint-sugar-erin.html" target="_blank"> Mint Sugar</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjortoU35fJ1LpZupacSumBa0s1UXx2sg6ejfM_jPLpQ8PUczYBoOmlOYYSuGPvlLoQVHlQol0uZipXLYmrFIxcSX04Kg80qRx3RLr2T_vGndOKjBMOl-KK71s2tGT7wfN3V0mFrA2D36I/s1600/Lemony+Roasted+Potatoes+Ing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjortoU35fJ1LpZupacSumBa0s1UXx2sg6ejfM_jPLpQ8PUczYBoOmlOYYSuGPvlLoQVHlQol0uZipXLYmrFIxcSX04Kg80qRx3RLr2T_vGndOKjBMOl-KK71s2tGT7wfN3V0mFrA2D36I/s400/Lemony+Roasted+Potatoes+Ing.jpg" width="400" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">what you'll need:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">4 <b>Yukon Gold potatoes</b> (about 2 lbs)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1-1/2 tsp <b>kosher salt</b>, divided</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1-1/2<b> lemons</b>, divided</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 cloves<b> garlic</b>, halved lengthwise </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 cup<b> seedless red grapes</b>, stems removed</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">3 Tbsp <b>olive oil</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 Tbsp <b>dried rosemary</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">freshly ground <b>black pepper</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Preheat the oven to 400 F. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Cut the potatoes in half lengthwise then cut each half into three to four wedges about 1 inch thick. Place the potatoes and 1 tsp of salt in a medium sized pot and cover with water. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Quarter 1 lemon and squeeze the juice into the pot then add the lemon rinds to the pot. Add the garlic.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtw6be1q58H8bwxgBfeX75yHlQLrUfXaeXRLl9ubMF3W-LKkd9A58dRzJ53iXg-gEMXL7FAt-BsLosEx6YTnrclRKqQSR2-uGt9iI9mGqIVX9XWHJoBGYC19cghzFpRPGCeascX5LuREk/s1600/Lemony+Roasted+Potatoes+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img border="0" height="351" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtw6be1q58H8bwxgBfeX75yHlQLrUfXaeXRLl9ubMF3W-LKkd9A58dRzJ53iXg-gEMXL7FAt-BsLosEx6YTnrclRKqQSR2-uGt9iI9mGqIVX9XWHJoBGYC19cghzFpRPGCeascX5LuREk/s400/Lemony+Roasted+Potatoes+1.jpg" width="400" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; text-align: left;">Bring to a boil and cook for 5 minutes. Drain and discard the lemon and garlic. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; text-align: left;">Place the potatoes on a rimmed baking sheet. Add the grapes and drizzle with olive oil, sprinkle with rosemary and the remaining 1/2 tsp salt. Season to taste with pepper and toss to coat. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; text-align: left;">Squeeze the remaining 1/2 lemon overt the potato/grape mixture. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqwTA70bYVZPHkpXVi4E6va3cCtIP3t7SypH999BSaUVmQES6SoCf4ZdVx-UNyRT6_DSj493cv0U1YKmWQGL87O2-GMEI8hr8Dz_Lc7zIzJrv-Am74RZirsA1SdlnmCJy3znV9mCmvCJ4/s1600/Lemony+Roasted+Potatoes+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqwTA70bYVZPHkpXVi4E6va3cCtIP3t7SypH999BSaUVmQES6SoCf4ZdVx-UNyRT6_DSj493cv0U1YKmWQGL87O2-GMEI8hr8Dz_Lc7zIzJrv-Am74RZirsA1SdlnmCJy3znV9mCmvCJ4/s400/Lemony+Roasted+Potatoes+3.jpg" width="400" /></span></a></div>
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<span style="text-align: left;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Roast in a 400F oven until the potatoes are golden and most of the grapes have burst open slightly, about 45 minutes. Serve warm. </span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">One year ago: <a href="http://thewalshcookbook.blogspot.com/2015/04/cheater-pomegranate-margaritas-caity.html" target="_blank">Two Minute Pomegranate Margaritas</a>, <a href="http://thewalshcookbook.blogspot.com/2015/04/butternut-caprese-caity.html" target="_blank">Butternut Caprese</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Two years ago: <a href="http://thewalshcookbook.blogspot.com/2014/04/spring-greens-with-warm-goat-cheese.html" target="_blank">Spring Greens with Warm Goat Cheese</a>, <a href="http://thewalshcookbook.blogspot.com/2014/05/pan-roasted-radishes-in-browned-butter.html" target="_blank">Pan Roasted Radishes in Browned Butter</a>, <a href="http://thewalshcookbook.blogspot.com/2014/05/banana-crunch-muffins-caity.html" target="_blank">Banana Crunch Muffins</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Three years ago: <a href="http://thewalshcookbook.blogspot.com/2013/04/thai-grilled-chicken-cathy.html" target="_blank">Thai Grilled Chicken</a>, <a href="http://thewalshcookbook.blogspot.com/2013/04/white-pizzas-with-arugula-caity.html" target="_blank">White Pizzas with Arugula</a>,<a href="http://thewalshcookbook.blogspot.com/2013/05/brazilian-lemonade-caity.html" target="_blank"> Brazilian Lemonade</a>, <a href="http://thewalshcookbook.blogspot.com/2013/05/fried-egg-and-arugula-roll-up.html" target="_blank">Fried Egg and Arugula Roll Up</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Four years ago: <a href="http://thewalshcookbook.blogspot.com/2012/05/sicilian-carrots-cathy-this-is-recipe.html" target="_blank">Sicilian Carrots</a>, <a href="http://thewalshcookbook.blogspot.com/2012/05/chorizo-and-smoked-paprika-brussels.html" target="_blank">Chorizo and Smoked Paprika Brussels Sprouts</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Five years ago: <a href="http://thewalshcookbook.blogspot.com/2011/05/keegans-rigatoni-pasta-with-broccoli.html" target="_blank">Keegan's Rigatoni Pasta with Broccoli and Sausage</a>, <a href="http://thewalshcookbook.blogspot.com/2011/05/crabby-krispies-erin.html" target="_blank">Crabby Krispies</a>,<a href="http://thewalshcookbook.blogspot.com/2011/05/mint-sugar-erin.html" target="_blank"> Mint Sugar</a></span></div>
<br />The Walsh Cookbookhttp://www.blogger.com/profile/01310361239184360767noreply@blogger.com0tag:blogger.com,1999:blog-2712151126505204452.post-26334956112877091842016-03-31T16:41:00.003-06:002016-04-07T02:44:54.202-06:00Almost Instant Chicken & Lemon Rice Soup - Caity <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV-fKm8XFWQdmh8sMEDCER8eZLoy9HgIg6kj_6PNBpXV6RUU9HSg1-EBd70_Jfoq5amuQmlMvv0A8tv0SoqmdNOHBtNTkhYhNPOmqliUlGohuWMioY2pktteHpZgJEsPau_6lrOkp4Myk/s1600/Lemon+CHicken+Rice+Soup+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqVkN_qPwxHG1zkd46xPu-D3ZititjazMtNm6NIyJ3-rAJvyuSNzWdCtgU5GGgjsPZa8S-DO8-nzwsZE3aOp1aQtP8Ugv1-SUCWRFlS5gZfEFV2Nf2qaD9EE2SLfqvhef5qIwkvQNl1g0/s1600/Lemon+Chicken+Rice+Soup+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqVkN_qPwxHG1zkd46xPu-D3ZititjazMtNm6NIyJ3-rAJvyuSNzWdCtgU5GGgjsPZa8S-DO8-nzwsZE3aOp1aQtP8Ugv1-SUCWRFlS5gZfEFV2Nf2qaD9EE2SLfqvhef5qIwkvQNl1g0/s400/Lemon+Chicken+Rice+Soup+2.jpg" width="351" /></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">You know the "Spring head cold". The one where your alarm goes off and your throat is sore and you can only mouth breathe because you're so clogged up BUT it's too late to call in sick to work. You struggle through the day and you feel like your brain is marinating in snot (sorry for that visual). Thinking is hard. Breathing is hard. And no one seems to want to be near you (how odd!). </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">The end of the day finally rolls around and you drag your sorry self home. You open up the fridge and that salad you had planned is just not going to cut it tonight. You want soup. You need soup. But you don't have soup. And you don't want to leave to go buy soup. This is where your life will be changed. I'd like to introduce "Almost Instant Chicken and Lemon Rice Soup". Three ingredients and in the time it takes to boil water, soup is ready! </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">I admit, this soup is not going to blow your socks off. But it is good and, for those of us suffering from the Spring cold, it's fast and can be made with stuff you already have at home. Another benefit is that the zip of lemon can bust through that nasal congestion and you can finally taste something! It is reminiscent of that delicious Lemon Rice Soup you can order at some Greek Restaurants (I feel like the Rizzo family is shaking their heads sadly at me right now...but I'll come over anytime you want to make me legitimate Greek Lemon Rice Soup!). </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Treat your cold with Almost Instant Chicken and Lemon Rice Soup today! </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">One year ago: <a href="http://thewalshcookbook.blogspot.com/2015/03/seared-cauliflower-and-olives-erin.html" target="_blank">Seared Cauliflower with Olives</a>, <a href="http://thewalshcookbook.blogspot.com/2015/03/polenta-with-red-sauce-and-sausage.html" target="_blank">Polenta with Red Sauce and Sausage</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Two years ago: <a href="http://thewalshcookbook.blogspot.com/2014/03/irish-coffees-caity.html" target="_blank">Irish Coffees</a>, <a href="http://thewalshcookbook.blogspot.com/2014/03/mini-guinness-keegan.html" target="_blank">Mini Guinness</a>, <a href="http://thewalshcookbook.blogspot.com/2014/03/strawberry-club-sandwiches-caity.html" target="_blank">Strawberry Club Sandwiches</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Three years ago: <a href="http://thewalshcookbook.blogspot.com/2013/03/beef-and-guinness-irish-stew-caity.html" target="_blank">Beef and Guinness Irish Stew</a>, <a href="http://thewalshcookbook.blogspot.com/2013/03/colcannon-cathy.html" target="_blank">Colcannon</a>, <a href="http://thewalshcookbook.blogspot.com/2013/03/tutus-macaroni-and-potato-salad-caity.html" target="_blank">Tutu's Macaroni and Potato Salad</a>, <a href="http://thewalshcookbook.blogspot.com/2013/03/lemon-pepper-spaghetti-nests-caity.html" target="_blank">Lemon Pepper Spaghetti Nests</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Four years ago: <a href="http://thewalshcookbook.blogspot.com/2012/03/cheaters-pavlova.html" target="_blank">Cheater's Pavlova</a>, <a href="http://thewalshcookbook.blogspot.com/2012/03/cuban-rice-moros-y-christianos-caity.html" target="_blank">"Moros y Cristianos" Cuban Rice</a>, <a href="http://thewalshcookbook.blogspot.com/2012/03/marinated-buffalo-mozzarella-and-tomato.html" target="_blank">Marinated Buffalo Mozzarella and Tomato</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Five years ago: <a href="http://thewalshcookbook.blogspot.com/2011/03/balsamic-asparagus-with-parmesan-erin.html" target="_blank">Balsamic Asparagus with Parmesan</a>, <a href="http://thewalshcookbook.blogspot.com/2011/03/paprika-shrimp-pasta-erin.html" target="_blank">Paprika Shrimp Pasta</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Serves 2-3</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUpfKTWlJhpc8_UviEMkdBmAhb6VgPUug8IjXHaEpSEhiUeDEBXCAmqc9Ud3JwkGKnGTB9uQMsvi3LTtiKDFtorNlaG2vucrL9oWzlZX-bWvwzWZyWHnNNJ1ykU_1EuSwlPM3hyphenhyphenTvZ-9c/s1600/Lemon+Chicken+Rice+Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUpfKTWlJhpc8_UviEMkdBmAhb6VgPUug8IjXHaEpSEhiUeDEBXCAmqc9Ud3JwkGKnGTB9uQMsvi3LTtiKDFtorNlaG2vucrL9oWzlZX-bWvwzWZyWHnNNJ1ykU_1EuSwlPM3hyphenhyphenTvZ-9c/s320/Lemon+Chicken+Rice+Soup.jpg" width="320" /></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">what you'll need:</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 can of <b>Cream of Chicken Soup</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 can of<b> Chicken with Wild Rice Soup </b>or <b>Chicken with Rice Soup</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">juice of <b>1 lemon</b></span></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2 cans of water</span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Now these instructions are pretty difficult so I want you to pay attention very closely.....</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Pour both cans of soup in a saucepan. Then pour in two cans of water. Then add the juice of 1 lemon to the soup. Heat until lightly boiling and serve hot with saltines, hot tea and a decent serving of self pity for your cold. Feel better my friends! </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">One year ago: <a href="http://thewalshcookbook.blogspot.com/2015/03/seared-cauliflower-and-olives-erin.html" target="_blank">Seared Cauliflower with Olives</a>, <a href="http://thewalshcookbook.blogspot.com/2015/03/polenta-with-red-sauce-and-sausage.html" target="_blank">Polenta with Red Sauce and Sausage</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Two years ago: <a href="http://thewalshcookbook.blogspot.com/2014/03/irish-coffees-caity.html" target="_blank">Irish Coffees</a>, <a href="http://thewalshcookbook.blogspot.com/2014/03/mini-guinness-keegan.html" target="_blank">Mini Guinness</a>, <a href="http://thewalshcookbook.blogspot.com/2014/03/strawberry-club-sandwiches-caity.html" target="_blank">Strawberry Club Sandwiches</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Three years ago: <a href="http://thewalshcookbook.blogspot.com/2013/03/beef-and-guinness-irish-stew-caity.html" target="_blank">Beef and Guinness Irish Stew</a>, <a href="http://thewalshcookbook.blogspot.com/2013/03/colcannon-cathy.html" target="_blank">Colcannon</a>, <a href="http://thewalshcookbook.blogspot.com/2013/03/tutus-macaroni-and-potato-salad-caity.html" target="_blank">Tutu's Macaroni and Potato Salad</a>, <a href="http://thewalshcookbook.blogspot.com/2013/03/lemon-pepper-spaghetti-nests-caity.html" target="_blank">Lemon Pepper Spaghetti Nests</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Four years ago: <a href="http://thewalshcookbook.blogspot.com/2012/03/cheaters-pavlova.html" target="_blank">Cheater's Pavlova</a>, <a href="http://thewalshcookbook.blogspot.com/2012/03/cuban-rice-moros-y-christianos-caity.html" target="_blank">"Moros y Cristianos" Cuban Rice</a>, <a href="http://thewalshcookbook.blogspot.com/2012/03/marinated-buffalo-mozzarella-and-tomato.html" target="_blank">Marinated Buffalo Mozzarella and Tomato</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Five years ago: <a href="http://thewalshcookbook.blogspot.com/2011/03/balsamic-asparagus-with-parmesan-erin.html" target="_blank">Balsamic Asparagus with Parmesan</a>, <a href="http://thewalshcookbook.blogspot.com/2011/03/paprika-shrimp-pasta-erin.html" target="_blank">Paprika Shrimp Pasta</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXISWuGrR2cKhI3-9dPVWzpwS78qJOThAi5y1LbAt906cIVmmJ0HX3yNaGRZKcLAbcD1wFiV1npky1l7NRfic-PNH5w6Px2bLYrXauoNPGd68ziRDzdYtmDVQaULkKgNwktNxDMqUOOVk/s1600/Lemon+CHicken+Rice+Soup+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="397" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXISWuGrR2cKhI3-9dPVWzpwS78qJOThAi5y1LbAt906cIVmmJ0HX3yNaGRZKcLAbcD1wFiV1npky1l7NRfic-PNH5w6Px2bLYrXauoNPGd68ziRDzdYtmDVQaULkKgNwktNxDMqUOOVk/s400/Lemon+CHicken+Rice+Soup+1.jpg" width="400" /></a></div>
<br />The Walsh Cookbookhttp://www.blogger.com/profile/01310361239184360767noreply@blogger.com0tag:blogger.com,1999:blog-2712151126505204452.post-51725574166207327602016-02-20T16:22:00.001-07:002016-02-20T16:22:19.295-07:00Roasted Cauliflower with Lemon Tahini Sauce - Caity <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR8WbT34aLPOuR44qUDXYr1XdcDjyCdP_GuUa3BAP6-iu_WI21k4oDnVAolaXmnNgp7EXYOlvlxCjP-hFMwINcB8wKTC2Kj9mpUqQivs6kQFA6tMoeTJU44owm9pfVqyidPf-rN5Cvj_g/s1600/roasted+cauliflower+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR8WbT34aLPOuR44qUDXYr1XdcDjyCdP_GuUa3BAP6-iu_WI21k4oDnVAolaXmnNgp7EXYOlvlxCjP-hFMwINcB8wKTC2Kj9mpUqQivs6kQFA6tMoeTJU44owm9pfVqyidPf-rN5Cvj_g/s640/roasted+cauliflower+5.jpg" width="441" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Every January/February I sink into an unhealthy ritual of eating a lot of carbs and a lot of meat. I think it's because Christmas is over, it's really cold outside, my car is covered with ice I have to scrape off every morning even when I'm already late to work, the Salt Lake Valley is filled with smog, I'm too busy dreaming of warm weather to actually eat adequate food, (insert endless additional excuses here) AND the produce at the grocery store is generally so unsinspiring. Half green rock hard tomatoes? Flavorless pale pink watermelon? I'll pass thanks. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Then when I've finally my maximum capacity of cheeseburgers and toast, I remember that there are still lots of vegetables that are great year round. Especially the generally underappreciated ones, like cauliflower. My opinion for the majority of my life was that cauliflower was the ugly red headed step child of broccoli. It was mushy when steamed, it was plain white (yawn!), and it tasted too cabbagey for my likes. Then I had oven roasted cauliflower and everything changed! </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Oven roasting cauliflower creates a crisp-tender texture that is perfect, especially when paired with this lemon tahini sauce. The sauce is bright and perks up your tastebuds that have become so accustomed to heavy winter meals. And it's so pretty when it's oven roasted! If you've never tried tahini before, it's a paste made of sesame seeds and is a big ingredient in hummus. It makes the sauce smooth and simultaneously gives the dish a nice rich touch and satiating flavor. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Reasons you have to try this cauliflower dish is 1) it's delicious, 2) it's easy and 3) it leaves you with leftover lemon tahini sauce which is great on any roasted, grilled or raw veggie! This recipe comes from Bonnie Stern's cookbook, "Friday Night Dinners". </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Serves 3-4 as a side</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">One year ago: <a href="http://thewalshcookbook.blogspot.com/2015/02/the-orange-sauce-aka-crack-sauce-cathy.html" target="_blank">The Orange Sauce (aka Crack Sauce)</a>, <a href="http://thewalshcookbook.blogspot.com/2015/02/mediterranean-seven-layer-dip-erin.html" target="_blank">Mediterranean Seven Layer Dip</a>, <a href="http://thewalshcookbook.blogspot.com/2015/02/tuscan-mashed-chickpeas-caity.html" target="_blank">Tuscan Mashed Chickpeas</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Two years ago: <a href="http://thewalshcookbook.blogspot.com/2014/02/fruit-and-oat-high-protein-muffins-caity.html" target="_blank">Fruit and Oat High Protein Muffins</a>, <a href="http://thewalshcookbook.blogspot.com/2014/02/tangled-thai-salad-erin.html" target="_blank">Tangled Thai Salad</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Three years ago: <a href="http://thewalshcookbook.blogspot.com/2013/02/easy-refrigerator-berry-oatmeal-caity.html" target="_blank">Easy Refrigerator Berry Oatmeal</a>, <a href="http://thewalshcookbook.blogspot.com/2013/02/kalua-pig-in-crockpot-caity.html" target="_blank">Kalua Pig in the Crockpot</a>, <a href="http://thewalshcookbook.blogspot.com/2013/02/tutus-cucumber-kim-chee-caity.html" target="_blank">Tutu's Cucumber Kim Chee</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Four years ago:<a href="http://thewalshcookbook.blogspot.com/2012/02/edamame-and-green-bean-stir-fry-erin.html" target="_blank"> Edamame and Green Bean Stir Fry</a>, <a href="http://thewalshcookbook.blogspot.com/2012/02/orange-creamsicle-cookies-erin.html" target="_blank">Orange Creamsicle Cookies</a>, <a href="http://thewalshcookbook.blogspot.com/2012/02/quick-spinach-and-tortellini-soup-erin.html" target="_blank">Quick Spinach and Tortellini Soup</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Five years ago: <a href="http://thewalshcookbook.blogspot.com/2011/01/spanish-tortilla-with-chorizo-caity.html" target="_blank">Spanish Tortilla with Chorizo </a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheoBTg2SkHY6gN-97JZ8d_iSyaAvqNsNEOCa_XKmbtn6fH_bQV4J32_bGg2o3Btxb1CjVvCtl4x3GEo90Dsi-vOY4CUzJesdvT4koxJnAaZ3GZ8pggh14oq9WN2ntUk6l00FQwxLG5Uw0/s1600/roasted+cauliflower+ing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheoBTg2SkHY6gN-97JZ8d_iSyaAvqNsNEOCa_XKmbtn6fH_bQV4J32_bGg2o3Btxb1CjVvCtl4x3GEo90Dsi-vOY4CUzJesdvT4koxJnAaZ3GZ8pggh14oq9WN2ntUk6l00FQwxLG5Uw0/s400/roasted+cauliflower+ing.jpg" width="400" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">what you'll need: </span></div>
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<u><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">for the cauliflower</span></u></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 large head <b>cauliflower</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 Tbsp <b>olive oil</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 tsp <b>kosher salt</b></span></div>
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<u><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">for the tahini sauce</span></u></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/2 cup<b> tahini</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 clove <b>garlic</b>, finely minced</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/4 cup fresh squeezed <b>lemon juice</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 tsp<b> kosher salt</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>water</b>, to taste (about 1/2 cup) </span></div>
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<u><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">for serving</span></u></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">chopped parsley (optional)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">sesame seeds (optional)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Preheat the oven to 500 degrees. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Core the cauliflower and cut into 1-1/2 inch florets. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh7IY8gm2PL8xpIxNzARYaSqjeK-k3uRVkbOAKqsLjwPFxIYwZvxVf9VL6_Zgf7MDvKr3J42wchmcLU40Y_Km8PYjuwIMYILC0FpEKqip6xS7c9zEuMCK1pGQbJhQ4dDMhreUTAq1Ad4A/s1600/roasted+cauliflower+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh7IY8gm2PL8xpIxNzARYaSqjeK-k3uRVkbOAKqsLjwPFxIYwZvxVf9VL6_Zgf7MDvKr3J42wchmcLU40Y_Km8PYjuwIMYILC0FpEKqip6xS7c9zEuMCK1pGQbJhQ4dDMhreUTAq1Ad4A/s400/roasted+cauliflower+2.jpg" width="400" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">In a large bowl, toss the cauliflower florets with 2 Tbsp olive oil and 1 tsp kosher salt. Transfer to a rimmed baking sheet and spread florets out evenly. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Bake until the cauliflower is tender and slightly browned, about 25 to 30 minutes. While the cauliflower is baking, make the tahini sauce. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7GFNBHdOFxpuARBmMXAZZv_fPTffrXARC34szHxZSBGc_RG4F_90mjEW8QwEaj2cHZD2Egm7YnojJwI8wCFkVz3Yn4kDmqcXUQj0baGzQuyi3ZYvYsIN_jhHoRV3LMq778kLXHqvlB_o/s1600/roasted+cauliflower+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7GFNBHdOFxpuARBmMXAZZv_fPTffrXARC34szHxZSBGc_RG4F_90mjEW8QwEaj2cHZD2Egm7YnojJwI8wCFkVz3Yn4kDmqcXUQj0baGzQuyi3ZYvYsIN_jhHoRV3LMq778kLXHqvlB_o/s400/roasted+cauliflower+1.jpg" width="400" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">To make the tahini sauce, combine the tahini paste, lemon juice, salt and garlic in a bowl. When thoroughly mixed, begin adding water until the sauce turns white and it reaches your desired consistency. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">I like mine to be runny enough to drizzle but not too thin it runs right off the cauliflower. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQovPlvRTN5pKbWi_RTC_0knJIvlamnK0QmOacs3BSwyztZyoUXn5L89TIXoibbTMsRGyWnlHlsmJd_JhurhPxiMC7AwcGjfHLXjHXpYR5zf5wztOYKMb5q9WSS4GWSJgnEUH2BpElIEo/s1600/roasted+cauliflower+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQovPlvRTN5pKbWi_RTC_0knJIvlamnK0QmOacs3BSwyztZyoUXn5L89TIXoibbTMsRGyWnlHlsmJd_JhurhPxiMC7AwcGjfHLXjHXpYR5zf5wztOYKMb5q9WSS4GWSJgnEUH2BpElIEo/s400/roasted+cauliflower+3.jpg" width="400" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Drizzle the cauliflower with lemon tahini sauce and sprinkled chopped parsley and sesame seeds if desired for presentation. Enjoy warm or at room temperature! </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">One year ago: <a href="http://thewalshcookbook.blogspot.com/2015/02/the-orange-sauce-aka-crack-sauce-cathy.html" target="_blank">The Orange Sauce (aka Crack Sauce)</a>, <a href="http://thewalshcookbook.blogspot.com/2015/02/mediterranean-seven-layer-dip-erin.html" target="_blank">Mediterranean Seven Layer Dip</a>, <a href="http://thewalshcookbook.blogspot.com/2015/02/tuscan-mashed-chickpeas-caity.html" target="_blank">Tuscan Mashed Chickpeas</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Two years ago: <a href="http://thewalshcookbook.blogspot.com/2014/02/fruit-and-oat-high-protein-muffins-caity.html" target="_blank">Fruit and Oat High Protein Muffins</a>, <a href="http://thewalshcookbook.blogspot.com/2014/02/tangled-thai-salad-erin.html" target="_blank">Tangled Thai Salad</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Three years ago: <a href="http://thewalshcookbook.blogspot.com/2013/02/easy-refrigerator-berry-oatmeal-caity.html" target="_blank">Easy Refrigerator Berry Oatmeal</a>, <a href="http://thewalshcookbook.blogspot.com/2013/02/kalua-pig-in-crockpot-caity.html" target="_blank">Kalua Pig in the Crockpot</a>, <a href="http://thewalshcookbook.blogspot.com/2013/02/tutus-cucumber-kim-chee-caity.html" target="_blank">Tutu's Cucumber Kim Chee</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Four years ago:<a href="http://thewalshcookbook.blogspot.com/2012/02/edamame-and-green-bean-stir-fry-erin.html" target="_blank"> Edamame and Green Bean Stir Fry</a>, <a href="http://thewalshcookbook.blogspot.com/2012/02/orange-creamsicle-cookies-erin.html" target="_blank">Orange Creamsicle Cookies</a>, <a href="http://thewalshcookbook.blogspot.com/2012/02/quick-spinach-and-tortellini-soup-erin.html" target="_blank">Quick Spinach and Tortellini Soup</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Five years ago: <a href="http://thewalshcookbook.blogspot.com/2011/01/spanish-tortilla-with-chorizo-caity.html" target="_blank">Spanish Tortilla with Chorizo </a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ3ZirlPM7HrJ_Y53At4tJrGIN-Q0DHQeSF5RuAN7GTB74_KKWXtNlshXRMK2wRVV9FeLcvXJKeNpXqELhkQ-OSphtUfau_jqzzGQ0XOjXvij9MuPdU_vwQRSXqBndoCNuSh3ihi5InBQ/s1600/roasted+cauliflower+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img border="0" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ3ZirlPM7HrJ_Y53At4tJrGIN-Q0DHQeSF5RuAN7GTB74_KKWXtNlshXRMK2wRVV9FeLcvXJKeNpXqELhkQ-OSphtUfau_jqzzGQ0XOjXvij9MuPdU_vwQRSXqBndoCNuSh3ihi5InBQ/s400/roasted+cauliflower+4.jpg" width="400" /></span></a></div>
<br />The Walsh Cookbookhttp://www.blogger.com/profile/01310361239184360767noreply@blogger.com0tag:blogger.com,1999:blog-2712151126505204452.post-52068171188340276462016-01-28T17:24:00.002-07:002016-05-03T13:46:59.897-06:00Rosemary's Spinach Salad - Cathy<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi184MPvYNgWiTtxrmT-z2bjP4amf49Tpsj0eHp0psZnHZD3tWuF_6-XUVRm-Tg_tSRlep4NQ8aG7khnObVQJXhcrjXDyNVVyJi9gYyiYKGc7mx5mQZosHcW8uDwCYe-PbNG92n8wtZaOU/s1600/2014-10-19+18.52.39.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi184MPvYNgWiTtxrmT-z2bjP4amf49Tpsj0eHp0psZnHZD3tWuF_6-XUVRm-Tg_tSRlep4NQ8aG7khnObVQJXhcrjXDyNVVyJi9gYyiYKGc7mx5mQZosHcW8uDwCYe-PbNG92n8wtZaOU/s400/2014-10-19+18.52.39.jpg" width="300" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">There are an awful lot of wonderful spinach salads out there, but this
one is truly exceptional. I got the recipe from the most delightful
friend, Rosemary Nelson, who brought it to a soccer lunch waaaay back
when our daughters, Caity and Abby were on the Judge Memorial Catholic
High School Soccer team together. </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Rosemary was the best person to be a sideline soccer mom with; she would pass out scissors and first-grade art work that had been laminated for us all to work on cutting out for her class while we watched the games, and she would tell us the funniest stories about her great students. I only wished that all three of my kids had been so fortunate to have her as a teacher for one of their years--I think she would have been the most amazing, caring teacher. Now her daughter, Abby is following in her footsteps and I'll bet she is equally as fun and caring.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">So about this salad! I think it's the combination of the spinach and just the regular good old iceberg lettuce that is at least partly what makes it such a refreshing standout. Of course the bacon, mushrooms, cheese, pine nuts, and wonderful dressing don't hurt at all, either... I also sometimes add some pomegranate seeds or dried cranberries which add just some extra flavor and beautiful color.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">I do miss those old soccer days!</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">One year ago: <a href="http://www.thewalshcookbook.blogspot.com/2015/02/tuscan-mashed-chickpeas-caity.html" target="_blank">Tuscan Mashed Chickpeas</a>, <a href="http://www.thewalshcookbook.blogspot.com/2015/02/mediterranean-seven-layer-dip-erin.html" target="_blank">Mediterranean Seven-Layer Dip</a></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Two years ago: <a href="http://www.thewalshcookbook.blogspot.com/2014/01/sweet-chili-brussels-sprouts.html" target="_blank">Sweet Chili Brussels Sprouts</a>, <a href="http://www.thewalshcookbook.blogspot.com/2014/01/sunshine-smoothie-with-mandarin-coconut.html" target="_blank">Sunshine Smoothie with Mandarin, Coconut and Turmeric</a>, <a href="http://www.thewalshcookbook.blogspot.com/2014/02/tangled-thai-salad-erin.html" target="_blank">Tangled Thai Salad</a></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Three years ago: <a href="http://www.thewalshcookbook.blogspot.com/2013_01_01_archive.html" target="_blank">Fenugreek Curry Lamb Popsicles</a>, <a href="http://www.thewalshcookbook.blogspot.com/2013/02/easy-refrigerator-berry-oatmeal-caity.html" target="_blank">Easy Refrigerator Berry Oatmeal</a>, <a href="http://www.thewalshcookbook.blogspot.com/2013/02/kalua-pig-in-crockpot-caity.html" target="_blank">Kalua Pig in the Crockpot</a></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Four years ago: <a href="http://www.thewalshcookbook.blogspot.com/2012_01_01_archive.html" target="_blank">Egyptian Kosheri</a>, <a href="http://www.thewalshcookbook.blogspot.com/2012/02/edamame-and-green-bean-stir-fry-erin.html" target="_blank">Edamame and Green Bean Stir-Fry</a>, <a href="http://www.thewalshcookbook.blogspot.com/2012/02/orange-creamsicle-cookies-erin.html" target="_blank">Orange Creamsicle Cookies</a></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Five years ago: <a href="http://www.thewalshcookbook.blogspot.com/2011_01_01_archive.html" target="_blank">Spanish Tortilla with Chorizo</a></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Almost forgot these ingredients! And the dressing was already made, sorry. Look at my cute little kitchen helper in the background. Drooling, no doubt.</span></span><br />
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<img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7AXHuCU2xNG628PPQFz968rJwytIiUk2eqIyW0FgwGIlfG5skSxAyxWjOlNIy8nqb5yClB2KxGgYPQyJ3e_34amNUDvaQE27ptuyXuIIxUvZu2I-Y0wk9EJcXq9hyphenhyphenYgHaBl5JxbAY0-g/s400/2014-10-19+18.48.40.jpg" width="300" /></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Serves 4-6 as a side dish, 2-3 as a main dish.</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">what you will need:</span></span></div>
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<u><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Salad: </span></span></u></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">1 bag pre-washed baby spinach leaves (about 5 oz.<span style="font-family: "georgia" , "times new roman" , serif;">)</span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">1 head iceberg lettuce</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">1/2 c. red onion, chopped (or sliced if you prefer)</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">3/4 c. sliced mushrooms</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">1/2 lb. bacon; chopped, fried until crisp and drained well</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">3/4 lb. Swiss cheese, grated</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">3/4 c. pine nuts, toasted quickly in a pan</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">1/4 cup (or so) pomegranate seeds or dried cranberries, optional</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><u>Dressing:</u> </span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">(also great for any salad that has fruit in it)</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">3/4 c. vegetable oil (canola, corn, any light, flavorless)</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">1/3 c. sugar</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">1/3 c. white vinegar (cider is fine, too)</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">3/4 tsp. prepared mustard (Dijon is good)</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">3/4 Tbsp. grated red onion (grate on a coarse grater)</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">3/4 tsp. salt</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">1-2 Tbsp. poppy seeds </span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">In a large bowl combine the salad ingredients. Combine the dressing ingredients in a jar and shake it up, or just in a bowl and whisk it up if you'd rather, but make sure you get all of the sugar dissolved. </span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">When ready to serve, pour some (not all!) of the dressing over and toss to combine, adding more dressing if you think you need it. Okay, now I'm hungry. Think I'll go make some salad. I miss you Rosemary, and the rest of the Judge Soccer gang!</span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNwd6ViS1TkFmqTnRfTo-xYBby6yAzbzYQperEM-KmEda3s-lMF3JNKzmY0mTYa10YssHJJHyZ1wZnUwKHDVk65DLo2eRmKPlAUBNfmdzWWHzW6oEPSs0G3ljmw9peh5ITPyEWUhgnHkI/s1600/2014-10-19+18.52.44.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNwd6ViS1TkFmqTnRfTo-xYBby6yAzbzYQperEM-KmEda3s-lMF3JNKzmY0mTYa10YssHJJHyZ1wZnUwKHDVk65DLo2eRmKPlAUBNfmdzWWHzW6oEPSs0G3ljmw9peh5ITPyEWUhgnHkI/s400/2014-10-19+18.52.44.jpg" width="300" /></a></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">One year ago: <a href="http://www.thewalshcookbook.blogspot.com/2015/02/tuscan-mashed-chickpeas-caity.html" target="_blank">Tuscan Mashed Chickpeas</a>, <a href="http://www.thewalshcookbook.blogspot.com/2015/02/mediterranean-seven-layer-dip-erin.html" target="_blank">Mediterranean Seven-Layer Dip</a></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Two years ago: <a href="http://www.thewalshcookbook.blogspot.com/2014/01/sweet-chili-brussels-sprouts.html" target="_blank">Sweet Chili Brussels Sprouts</a>, <a href="http://www.thewalshcookbook.blogspot.com/2014/01/sunshine-smoothie-with-mandarin-coconut.html" target="_blank">Sunshine Smoothie with Mandarin, Coconut and Turmeric</a>, <a href="http://www.thewalshcookbook.blogspot.com/2014/02/tangled-thai-salad-erin.html" target="_blank">Tangled Thai Salad</a></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Three years ago: <a href="http://www.thewalshcookbook.blogspot.com/2013_01_01_archive.html" target="_blank">Fenugreek Curry Lamb Popsicles</a>, <a href="http://www.thewalshcookbook.blogspot.com/2013/02/easy-refrigerator-berry-oatmeal-caity.html" target="_blank">Easy Refrigerator Berry Oatmeal</a>, <a href="http://www.thewalshcookbook.blogspot.com/2013/02/kalua-pig-in-crockpot-caity.html" target="_blank">Kalua Pig in the Crockpot</a></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Four years ago: <a href="http://www.thewalshcookbook.blogspot.com/2012_01_01_archive.html" target="_blank">Egyptian Kosheri</a>, <a href="http://www.thewalshcookbook.blogspot.com/2012/02/edamame-and-green-bean-stir-fry-erin.html" target="_blank">Edamame and Green Bean Stir-Fry</a>, <a href="http://www.thewalshcookbook.blogspot.com/2012/02/orange-creamsicle-cookies-erin.html" target="_blank">Orange Creamsicle Cookies</a></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Five years ago: <a href="http://www.thewalshcookbook.blogspot.com/2011_01_01_archive.html" target="_blank">Spanish Tortilla with Chorizo</a></span></span></div>
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The Walsh Cookbookhttp://www.blogger.com/profile/01310361239184360767noreply@blogger.com0tag:blogger.com,1999:blog-2712151126505204452.post-62546246819465901592015-11-17T15:04:00.000-07:002017-03-23T13:10:03.757-06:00Boeuf Bourguignon - Caity <div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIZXNYarlKM5FrlbbN6rlQX8VcQB4gZaauYNjfiFHjq-8SlEJthsrVVhq7WI34fNQbzvXvCWWjSuIne0s9YXYW9Fw4K9qvrzdJPL0bJ5KTu30Q0PUulMC8DYlreRs9CUkc5wTeqvpy7ug/s1600/bouf+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIZXNYarlKM5FrlbbN6rlQX8VcQB4gZaauYNjfiFHjq-8SlEJthsrVVhq7WI34fNQbzvXvCWWjSuIne0s9YXYW9Fw4K9qvrzdJPL0bJ5KTu30Q0PUulMC8DYlreRs9CUkc5wTeqvpy7ug/s640/bouf+3.jpg" width="432" /> </a></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Bouef Bourguignon. If you can say that without doing it in Julia Child's voice, you are a much more mature person than I. If you must do so in her voice, we obviously have a lot in common and I already like you a little bit more. If you have no idea what I'm talking about please watch this <a href="https://screen.yahoo.com/french-chef-000000398.html" target="_blank">SNL skit</a> as soon as possible. Even if you've already seen it, watch it again! </span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Beyond all the laughs, Bouef Bourguignon is amazing and while this is not Julia Child's recipe, this classic French dish became popular in the US because of her. It's not just beef stew (which is also great in it's own category). Boeuf Bourguignon builds flavor from the base (meat cooked in bacon grease and deglazed with red wine, yum!). It is quintessential "cold weather" food, I know you'll enjoy it. What is even better is that it tastes better the day after - SO make it on a slow Sunday and save it for a busy weekday! It can be served straight up, or over mashed potatoes, or noodles or with some nice crusty bread. I must insist you take your time while cooking this dish and enjoy yourself! Maybe watch "Julie and Julia"? </span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">P.S. This recipe comes from the Kitchn </span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Serves 6 </span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: medium;">One year ago: <a href="http://thewalshcookbook.blogspot.com/2014/11/citrus-and-peppercorn-dry-turkey-brine.html" target="_blank">Citrus and Peppercorn Dry Turkey Brine</a>, <a href="http://thewalshcookbook.blogspot.com/2014/11/cranberry-sauce-with-candied-orange.html" target="_blank">Cranberry Sauce with Candied Orange Peels</a> </span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: medium;">Two years ago: <a href="http://thewalshcookbook.blogspot.com/2013/11/thanksgiving-turkey-caity.html" target="_blank">Thanksgiving Turkey</a></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: medium;">Three years ago: <a href="http://thewalshcookbook.blogspot.com/2012/11/acorn-squash-with-jalapeno-lime.html" target="_blank">Acorn Squash with Jalapeño Lime Vinaigrette</a>, <a href="http://thewalshcookbook.blogspot.com/2012/11/wild-mushroom-and-asparagus-fettuccine.html" target="_blank">Wild Mushroom and Asparagus Fettuccine </a></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: medium;">Four years ago: <a href="http://thewalshcookbook.blogspot.com/2011/11/chex-mix-cathy.html" target="_blank">Chex Mix</a>, <a href="http://thewalshcookbook.blogspot.com/2011/11/crab-and-brie-soup-caity.html" target="_blank">Crab and Brie Soup</a></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: medium;">Five years ago: <a href="http://thewalshcookbook.blogspot.com/2010/11/first-post-thanksgiving-stuffing-caity.html" target="_blank">Thanksgiving Stuffing</a></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsOULvCtqVMbGl4LPN-cKeWYilrkz5g90VmZJr1XuIyFeHe0loEj2CG2xW3wEKgtG0aq6uDGXSsvZytIp9W3u2lpwwlfTDDtuyMzWa5mYpZc8m9y645y1jRJiaDW3FDJD24Ba0ik5x1VM/s1600/bouf+ing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsOULvCtqVMbGl4LPN-cKeWYilrkz5g90VmZJr1XuIyFeHe0loEj2CG2xW3wEKgtG0aq6uDGXSsvZytIp9W3u2lpwwlfTDDtuyMzWa5mYpZc8m9y645y1jRJiaDW3FDJD24Ba0ik5x1VM/s400/bouf+ing.jpg" width="400" /> </a></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">what you'll need: </span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">8 oz. thick-cut <b>bacon </b>(5 to 6 slices), diced</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">2 1/2 to 3 lbs<b> beef chuck roast</b>, round roast, or other similar cut, cut into 1 to 2 inch cubes</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">2 cups good <b>red wine</b>, divided</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">2 medium <b>yellow onions</b>, thinly sliced</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">3 stalks <b>celery</b>, diced</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">3 medium <b>carrots</b>, diced</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">2 cloves <b>garlic</b>, minced</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">1 Tbsp.<b> tomato paste</b></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">3 to 4 sprigs <b>fresh thyme</b></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">1 <b>bay leaf</b></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">1 cup <b>beef or chicken broth</b>, plus more if necessary</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">1 lb <b>button mushrooms</b>, sliced </span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>parsley</b>, diced to serve</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">optional: <b>mashed potatoes</b>, <b>cooked noodles</b> or <b>crusty bread</b> to serve </span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Preheat the oven to 300 F. </span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">In a large skillet, cook the diced bacon over medium-high heat until the fat has rendered and the bacon is golden and crispy. Remove the pan from heat and transfer the bacon to a plate lined with paper towels to drain. (note: don't eat all the bacon bits, you will use them later!) </span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Pour off (and reserve!!!) all but a tablespoon of bacon fat from the pan. Return the pan to medium-high to high heat.
Pat the beef cubes dry and sprinkle them with salt and pepper. Begin to sear the meat in batches by add a single
layer of beef cubes to the pan to sear — do not crowd the pan. Let the beef sear without moving until it releases
easily from the pan and the underside is golden-brown, 1 to 3 minutes.
Flip the pieces and sear on the other side. Again, let the meat sear
without moving for 1 to 3 minutes until they release easily from the
pan. </span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglSycdik9JFjrGvcbeP5lVr2VxYwIoblaBzTVTPkgtsovuyZEIKPVQxLnPzj8YgXZJ6els2KJC9ibHSwfIN11TuXQgxIuJlipn_V6feAfB24hVtjfTVqxFqyHxNsVtLb7tTeHaaZw1kK8/s1600/bouf+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglSycdik9JFjrGvcbeP5lVr2VxYwIoblaBzTVTPkgtsovuyZEIKPVQxLnPzj8YgXZJ6els2KJC9ibHSwfIN11TuXQgxIuJlipn_V6feAfB24hVtjfTVqxFqyHxNsVtLb7tTeHaaZw1kK8/s400/bouf+1.jpg" width="400" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Transfer the seared meat to a large Dutch oven or large oven-proof pot. Deglaze the pan with 1/4 cup of red wine. Scrape any crispy bits from the bottom of the pan as the wine simmers. When the pan is clean, pour the red wine over the seared meat in the Dutch oven.</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Add 1 Tbsp. of leftover bacon grease to the pan. Continue to sear another batch of meat, deglazing the pan with wine between each batch.</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">When all the meat is cooked, add another Tbsp of bacon grease to the pan, and reduce the heat to medium. Cook the onions with a 1/4 tsp salt until soft and browned (about 6 to 8 minutes). Add the carrots and celery and cook until softened. Add the garlic and tomato paste and cook for another minute or so.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Transfer the vegetable mixture to the Dutch oven.</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Add 1 more Tbsp. of bacon grease (or if you've run out, use olive oil) and cook the sliced mushrooms with 1/4 tsp. of salt until they have released all their liquid and it has evaporated and the mushrooms are golden brown (about 8 minutes). Transfer the mushrooms to a clean bowl and set aide (they will be added in with the bacon bits at the end of cooking).</span></span><br />
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Stir 1 tsp of salt into the beef and vegetable mixture in your Dutch oven. Tuck in the sprigs of thyme and the bay leaf. Pour the stock and remaining red wine over the beef and vegetables. The liquid should not quite cover the beef and vegetables; the ingredients should still be poking out from the surface of the liquid. Add more stock if necessary.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Cover the pot and place in the oven. Cook for 2 hours. The dish will be done when the meat falls apart easily with a fork. Once the meat is cooked removed from the oven and stir in the reserved bacon bits and mushrooms. Cook over medium heat until the mushrooms are warmed through, about 10 minutes.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Serve in bowls over mashed potatoes, cooked noodles, or with some nice crusty French bread. Sprinkle with parsley before serving. </span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"> </span></span><br />
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: medium;">One year ago: <a href="http://thewalshcookbook.blogspot.com/2014/11/citrus-and-peppercorn-dry-turkey-brine.html" target="_blank">Citrus and Peppercorn Dry Turkey Brine</a>, <a href="http://thewalshcookbook.blogspot.com/2014/11/cranberry-sauce-with-candied-orange.html" target="_blank">Cranberry Sauce with Candied Orange Peels</a> </span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: medium;">Two years ago: <a href="http://thewalshcookbook.blogspot.com/2013/11/thanksgiving-turkey-caity.html" target="_blank">Thanksgiving Turkey</a></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: medium;">Three years ago: <a href="http://thewalshcookbook.blogspot.com/2012/11/acorn-squash-with-jalapeno-lime.html" target="_blank">Acorn Squash with Jalapeño Lime Vinaigrette</a>, <a href="http://thewalshcookbook.blogspot.com/2012/11/wild-mushroom-and-asparagus-fettuccine.html" target="_blank">Wild Mushroom and Asparagus Fettuccine </a></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: medium;">Four years ago: <a href="http://thewalshcookbook.blogspot.com/2011/11/chex-mix-cathy.html" target="_blank">Chex Mix</a>, <a href="http://thewalshcookbook.blogspot.com/2011/11/crab-and-brie-soup-caity.html" target="_blank">Crab and Brie Soup</a></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: medium;">Five years ago: <a href="http://thewalshcookbook.blogspot.com/2010/11/first-post-thanksgiving-stuffing-caity.html" target="_blank">Thanksgiving Stuffing</a></span></span></span></div>
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<br />The Walsh Cookbookhttp://www.blogger.com/profile/01310361239184360767noreply@blogger.com0tag:blogger.com,1999:blog-2712151126505204452.post-42139054043992043622015-10-27T17:59:00.002-06:002016-10-05T02:09:17.795-06:00Autumn Arugula Salad with Fennel, Apple and Delicata Squash - Caity <div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjajR5V2aiw_NfO_5bYUmYgsbMDtk41PwZ_RbAcwNMRyBeYMG7Zfk6WhUhIzyOJ-uIL37iMssvlQ-JOGjkXL5KE0G40heYjQfDtd1aNWuvOSLLe3iYnPQjW4lWG1fjbpFAJdzrbNrgmKoo/s1600/autumn+salad+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjajR5V2aiw_NfO_5bYUmYgsbMDtk41PwZ_RbAcwNMRyBeYMG7Zfk6WhUhIzyOJ-uIL37iMssvlQ-JOGjkXL5KE0G40heYjQfDtd1aNWuvOSLLe3iYnPQjW4lWG1fjbpFAJdzrbNrgmKoo/s640/autumn+salad+1.jpg" width="450" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">An October without a trip to the pumpkin patch is a sad October in my opinion. Yes, you could go to the grocery store and struggle to get your large pumpkin out of the bin while some jerk steals your cart as you say "Oh um... that's actually my cart" and he says "Doesn't look like it" as he continues taking your cart, leaving you struggling with the heavy awkward pumpkin. Sigh... Apparently I'm still not over it. Pumpkin patches, on the other hand, are great places where you can feast on roasted corn while enjoying a nice cold beer and casually peruse the pumpkin selection before taking a hay ride back to your car. </span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">The Pumpkin Patch on Sauvie's Island sports a small market where you (or your friend's 5 year old daughter, Lily) can select all sorts of squash you didn't know you needed. Lily chose me a lovely little delicata squash which I am happy to say, was put to good use in this Autumn Arugula Salad. </span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">I have complained for years that I cannot make a decent salad. The idea seemed so simple but I could never master it. Some people (my mom in particular) just throw the fridge leftovers on a bed of lettuce and it turns out amazing. I was not born with this talent! I have improved with much practice and this recipe for Autumn Arugula Salad is my golden child. I created it one day when I threw it together AND I actually liked it! I love the balance of the savory delicata squash, the crunch of the fresh fennel and sweet apple. </span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Even if you think you don't like fennel, I urge you to please try it, sliced thinly, in this salad! Try serving with <a href="http://thewalshcookbook.blogspot.com/2012/10/peruvian-style-roasted-chicken-caity.html" target="_blank">Peruvian Style Roasted Chicken</a> and <a href="http://thewalshcookbook.blogspot.com/2011/10/orzo-with-parmesan-and-basil-brendan.html" target="_blank">Orzo with Parmesan and Basil</a> or with <a href="http://thewalshcookbook.blogspot.com/2011/12/butternut-squash-and-sage-soup-erin.html" target="_blank">Butternut Squash and Sage Soup</a> for a lighter meal</span></span><br />
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<span style="font-family: georgia, times new roman, serif; font-size: large;">Notes from October 2016: I am still loving this salad a year later! I have made a few "this is what I have in my fridge changes" lately that I wanted to share with you. I love adding a handful of sliced lacinato kale into the arugula! And when I don't have pomegranate syrup on hand, I have used IKEA's lingonberry jam instead and results have been great! </span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Serves 4-5</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">One year ago: <a href="http://thewalshcookbook.blogspot.com/2014/10/spinach-and-fontina-soup-erin.html" target="_blank">Spinach and Fontina Soup</a>, <a href="http://thewalshcookbook.blogspot.com/2014/10/kale-and-brussels-sprout-salad-caity.html" target="_blank">Kale and Brussels Sprouts Salad</a>, <a href="http://thewalshcookbook.blogspot.com/2014/10/spaghetti-and-mice-caity.html" target="_blank">Spaghetti and Mice</a></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Two years ago: <a href="http://thewalshcookbook.blogspot.com/2013/10/slow-cooked-applesauce-with-browned.html" target="_blank">Slow Cooked Applesauce with Browned Butter</a>, <a href="http://thewalshcookbook.blogspot.com/2013/10/pumpkin-spice-syrup-caity.html" target="_blank">Pumpkin Spice Syrup</a>, <a href="http://thewalshcookbook.blogspot.com/2013/10/pumpkin-juice-caity.html" target="_blank">Pumpkin Juice</a></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Three years ago: <a href="http://thewalshcookbook.blogspot.com/2012/10/corn-chowder-caity.html" target="_blank">Bacon and Jalapeno Corn Chowder</a>, <a href="http://thewalshcookbook.blogspot.com/2012/10/peruvian-style-roasted-chicken-caity.html" target="_blank">Peruvian Style Roasted Chicken</a></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Four years ago: <a href="http://thewalshcookbook.blogspot.com/2011/10/caprese-salad.html" target="_blank">Caprese Salad</a>, <a href="http://thewalshcookbook.blogspot.com/2011/10/orzo-with-parmesan-and-basil-brendan.html" target="_blank">Orzo with Parmesan and Basil</a>, <a href="http://thewalshcookbook.blogspot.com/2011/10/tomato-focaccia-erin.html" target="_blank">Tomato Focaccia</a> </span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR_bCucnnWCac1Wp7NkFC49j_3q263-JDEJhrza38-WCNumD2vxjCUJjFQ8ayDs5dyiYqifsm_OnB1HLHzjp-fytd1q9-_MMaWh1Q80U1dV9ANHxJhqUhheB7N4IqTG0SGd2nKRY3eDC8/s1600/autumn+salad+ing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR_bCucnnWCac1Wp7NkFC49j_3q263-JDEJhrza38-WCNumD2vxjCUJjFQ8ayDs5dyiYqifsm_OnB1HLHzjp-fytd1q9-_MMaWh1Q80U1dV9ANHxJhqUhheB7N4IqTG0SGd2nKRY3eDC8/s400/autumn+salad+ing.jpg" width="400" /> </a></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>what you'll need: </b></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>for the salad</i></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">5 oz. baby <b>arugula</b></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">1 small <b>delicata squash</b></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">1/2 medium <b>fennel bulb</b>, thinly sliced</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">1/4 <b>apple</b>, cut into 1/2 inch cubes</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">2 Tbsp. crumbled <b>goat cheese</b> or feta cheese </span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">2 Tbsp. <b>pepitas</b> or other seeds </span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>for the dressing</i></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">1 large<b> shallot</b>, finely minced</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">1 Tbsp. <b>pomegranate molasses</b> (if you can't buy this, make your own <a href="http://www.simplyrecipes.com/recipes/pomegranate_molasses/" target="_blank">here</a>) or see alt. suggestions above</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">2 Tbsp <b>apple cider vinegar</b></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">1/2 tsp <b>kosher salt</b></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">1/4 tsp <b>freshly ground black pepper</b></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">1/3 cup <b>extra virgin olive oil</b></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>For the dressing: </b></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">In a small bowl, whisk together all the ingredients except the extra virgin olive oil. When you are ready to serve the salad, whisk in the olive oil. </span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>For the salad:</b></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Slice the ends of the squash. Slice into 1/2 inch rings and remove the seeds with a spoon. </span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKKnQ_gsRIKGBKAyoBF8f-1sxRfLRi1VEXBSm8eHdf92eNLdZ7lt91u_upWJ3IRc9TtU5M_0dSMV_s79WFWv6S9f1SJbPl6gbGcvo9zDoCKYzYNu5tuCMR-9EoaH9c4Ps4nYxGdFUCSls/s1600/autumn+salad+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKKnQ_gsRIKGBKAyoBF8f-1sxRfLRi1VEXBSm8eHdf92eNLdZ7lt91u_upWJ3IRc9TtU5M_0dSMV_s79WFWv6S9f1SJbPl6gbGcvo9zDoCKYzYNu5tuCMR-9EoaH9c4Ps4nYxGdFUCSls/s400/autumn+salad+3.jpg" width="400" /> </a></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Lightly salt and pepper the squash rings. In a small pan, heat a small amount of oil and fry the squash rings for about 5 minutes per side. </span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Remove to clean paper towels to allow to dry. Slice once to create half circles. </span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS3XDf8na1jSTbolb7mf65EzMxTpdblWooaBwVY8gIQioG9OOuUge4zYFe-O-dK2PAaFMpir7Gqp8aaN_3_nhlRvcYFooNr9gZCDCQw189393XS874UPCVm7mU1TVrFKe_k96bgGtq8WI/s1600/autumn+salad+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS3XDf8na1jSTbolb7mf65EzMxTpdblWooaBwVY8gIQioG9OOuUge4zYFe-O-dK2PAaFMpir7Gqp8aaN_3_nhlRvcYFooNr9gZCDCQw189393XS874UPCVm7mU1TVrFKe_k96bgGtq8WI/s400/autumn+salad+4.jpg" width="400" /> </a></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Combine the arugula, delicata squash rings, apple cubes, and sliced fennel. Toss with several tablespoons of the Pomegranate Dressing. </span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Crumble the goat cheese over the top of the salad and sprinkle with pepitas. Serve immediately. </span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">One year ago: <a href="http://thewalshcookbook.blogspot.com/2014/10/spinach-and-fontina-soup-erin.html" target="_blank">Spinach and Fontina Soup</a>, <a href="http://thewalshcookbook.blogspot.com/2014/10/kale-and-brussels-sprout-salad-caity.html" target="_blank">Kale and Brussels Sprouts Salad</a>, <a href="http://thewalshcookbook.blogspot.com/2014/10/spaghetti-and-mice-caity.html" target="_blank">Spaghetti and Mice</a></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Two years ago: <a href="http://thewalshcookbook.blogspot.com/2013/10/slow-cooked-applesauce-with-browned.html" target="_blank">Slow Cooked Applesauce with Browned Butter</a>, <a href="http://thewalshcookbook.blogspot.com/2013/10/pumpkin-spice-syrup-caity.html" target="_blank">Pumpkin Spice Syrup</a>, <a href="http://thewalshcookbook.blogspot.com/2013/10/pumpkin-juice-caity.html" target="_blank">Pumpkin Juice</a></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Three years ago: <a href="http://thewalshcookbook.blogspot.com/2012/10/corn-chowder-caity.html" target="_blank">Bacon and Jalapeno Corn Chowder</a>, <a href="http://thewalshcookbook.blogspot.com/2012/10/peruvian-style-roasted-chicken-caity.html" target="_blank">Peruvian Style Roasted Chicken</a></span></span></div>
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Four years ago: <a href="http://thewalshcookbook.blogspot.com/2011/10/caprese-salad.html" target="_blank">Caprese Salad</a>, <a href="http://thewalshcookbook.blogspot.com/2011/10/orzo-with-parmesan-and-basil-brendan.html" target="_blank">Orzo with Parmesan and Basil</a>, <a href="http://thewalshcookbook.blogspot.com/2011/10/tomato-focaccia-erin.html" target="_blank">Tomato Focaccia</a></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJm1De7f8_PonWvhkWzseKHBTMq4rhnU2ODUaHWlcsywZ2RnTVpWvkR1QMGKBvhsuzHm5PJN4Md3sHBbQIMBwET0o0WZ-odYqEY72FbZXzRMH7qeab48KDow_bRpQYygT2jFlXoqhE96s/s1600/autumn+salad+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJm1De7f8_PonWvhkWzseKHBTMq4rhnU2ODUaHWlcsywZ2RnTVpWvkR1QMGKBvhsuzHm5PJN4Md3sHBbQIMBwET0o0WZ-odYqEY72FbZXzRMH7qeab48KDow_bRpQYygT2jFlXoqhE96s/s400/autumn+salad+2.jpg" width="400" /></a></div>
<br />The Walsh Cookbookhttp://www.blogger.com/profile/01310361239184360767noreply@blogger.com0tag:blogger.com,1999:blog-2712151126505204452.post-86136468664445896142015-10-08T22:04:00.000-06:002015-10-27T18:19:29.573-06:00Tomato and Feta Phyllo Tart - Cathy<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-_eVscEM-GdSOih7HI6FyF1a-iqapW1ymFtQ8JoasYlAPu5RCryZJ17ATNmP9v6o5bapEmF2BTK75gFzxiWU7WmBBNEoS8Ow3_rKVYk0CcWEJpwvPM7hP2H-QMhhRd8_LhrdVqiioVJY/s1600/Tomato+tart%252C+baked+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-_eVscEM-GdSOih7HI6FyF1a-iqapW1ymFtQ8JoasYlAPu5RCryZJ17ATNmP9v6o5bapEmF2BTK75gFzxiWU7WmBBNEoS8Ow3_rKVYk0CcWEJpwvPM7hP2H-QMhhRd8_LhrdVqiioVJY/s400/Tomato+tart%252C+baked+2.jpg" width="400" /></a></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">It's still tomato season in Utah! In our garden we are fortunate enough that they're still going strong. But I know from some of the food blogs and Instagram accounts that I follow that in some parts of the country tomato season is officially over. Even if your season is done, perhaps the cherry tomatoes are hanging in there--if not at your house, then definitely at the farmer's markets. Erin and I went last Saturday to Salt Lake City's huge downtown farmer's market, and the stands there had so many cherry tomatoes in all colors and shapes. They were all so beautiful! </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Here at my house, we definitely still have plenty, though... </span></span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5iVtFxV8ezzT7tTV_BN8gSNNGrP8mBgEJKZmj82aIy50mOlv9vBFwWdaEORkrQVgIjB33iOeCuw1p0-apScCgrwFKgmd5ZYCmnSC2onNSMQmbD4aRoPuy5rTWfJXQmEN3RrTCkfDRAL8/s1600/2013-10-28+15.13.34.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5iVtFxV8ezzT7tTV_BN8gSNNGrP8mBgEJKZmj82aIy50mOlv9vBFwWdaEORkrQVgIjB33iOeCuw1p0-apScCgrwFKgmd5ZYCmnSC2onNSMQmbD4aRoPuy5rTWfJXQmEN3RrTCkfDRAL8/s400/2013-10-28+15.13.34.jpg" width="300" /></a></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">But you won't catch me complaining. No way! Not even when all of my counters, bowls, everywhere--are covered with tomatoes, tomatoes, tomatoes. And even though I keep canning them, supplying all of my friends with them, and we keep eating them, we still seem have so, so many tomatoes! But they are gorgeous, organic, and bursting with ripeness and flavor. These are the treasures that Farmer Kevin carefully tends and works so hard to fend off (very carefully) all of our beautiful but destructive deer visitors and other invaders to protect. </span></span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0r7LFf9hBWT5ksT-x3M9Kh5NgI-DjUvE6a4KP1Ua9MrrbWwobTUqF6sgwqt-SwnEAB2RdIr5cwGNIxR7G8cgkrmtvvkRMbhXP2SuoQJUAiNMl2wS8zdLOW2vJWS3r0qhi3cQiHtE2WIA/s1600/2014-07-22+15.19.41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0r7LFf9hBWT5ksT-x3M9Kh5NgI-DjUvE6a4KP1Ua9MrrbWwobTUqF6sgwqt-SwnEAB2RdIr5cwGNIxR7G8cgkrmtvvkRMbhXP2SuoQJUAiNMl2wS8zdLOW2vJWS3r0qhi3cQiHtE2WIA/s400/2014-07-22+15.19.41.jpg" width="400" /></a></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">These visitors are too pretty to chase off, so we have to use other measures to save what we can of our garden. They sure do lots of other damage to our yard though! But even our dog, Molly knows that she is not to chase them, so she lies down carefully in the grass and watches them wistfully. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> Then there's these guys that showed up one day while I was drinking my coffee and reading the paper. Pretty sure they don't eat the tomatoes, though...</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">But I digress...back to those tomatoes! As many as we have right now--and they will continue on until the first frost, we are happy to have our precious tomatoes. We will have lots of fresh Tomato Soup (coming someday here), BLTs, <a href="http://thewalshcookbook.blogspot.com/2011/10/caprese-salad.html" target="_blank">Caprese Salad</a>, <a href="http://thewalshcookbook.blogspot.com/2011/08/panzanella-caity.html" target="_blank">Panzanella Salad</a>, <a href="http://thewalshcookbook.blogspot.com/2011/06/spaghetti-alla-margherita-caity.html" target="_blank">Spaghetti alla Margherita</a>, <a href="http://thewalshcookbook.blogspot.com/2015/09/heirloom-caprese-pasta-caity.html" target="_blank">Heirloom Caprese Pasta</a>, and just straight off the vine, still warm from the sun, maybe with a little salt and pepper, juice dripping off your chin... So many ways to eat wonderful summer (and fall) tomatoes! </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Here is one more way, and a quick and easy dinner or lunch. Really! I promise! Even if you've never worked with phyllo before, this will make you totally lose your fear of it.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">I tore out this recipe many years ago from a Sur La Table catalog because it was so gorgeous. Much to my delight, I had all of the ingredients at home so I made it right away and have made it often since. It's great for when you have a ton of cherry tomatoes to use up, but works great in the wintertime too, with those sweet grape tomatoes from the store. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">I know that phyllo can seem intimidating, but as long as you buy it from a store that has a good turnover of product so that it's not too old, and you don't try to rush thawing it out from its frozen state, it's easy to work with. I like to buy brands that separate the phyllo into two packages per box so that you can only thaw out half the package at one time and save the rest for later. Make sure to defrost it in the plastic package in the fridge or at room temp. As you work, keep the phyllo covered with a damp towel as it dries out very quickly--especially in ultra-dry Utah!</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">You just lightly brush the layers of phyllo with a mixture of olive oil and butter, sprinkle them with a bit of a cheese/herb mixture, keep adding a few more layers (and no big deal at all if they tear, really--there are so many layers!), then top it all off with more cheese and tomatoes. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">It all turns out to be crispy-brown, light and delicious! Nice crusty edges, with just a bit of cheese and herbs and some sweet and tart tomato flavor and juiciness. So good. It would be great on its own, or with a salad (like <a href="http://thewalshcookbook.blogspot.com/2014/09/summer-zucchini-noodle-salad-caity.html" target="_blank">Summer Zucchini Noodle Salad</a>, or with soup (like <a href="http://thewalshcookbook.blogspot.com/2011/12/butternut-squash-and-sage-soup-erin.html" target="_blank">Butternut Squash and Sage Soup</a>, <a href="http://thewalshcookbook.blogspot.com/2011/09/elephants-tomato-orange-soup-erin.html" target="_blank">Elephant's Tomato Orange Soup</a>, or <a href="http://www.thewalshcookbook.blogspot.com/2014/10/spinach-and-fontina-soup-erin.html" target="_blank">Spinach and Fontina Soup</a>).</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Serves 6 as an appetizer or side</span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">or maybe 4 for a meatless meal </span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">One year ago: <a href="http://thewalshcookbook.blogspot.com/2014/10/spinach-and-fontina-soup-erin.html" target="_blank">Spinach and Fontina Soup</a></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Two years ago: <a href="http://thewalshcookbook.blogspot.com/2013/10/baked-pumpkin-oatmeal-caity.html" target="_blank">Baked Pumpkin Oatmeal</a>, <a href="http://thewalshcookbook.blogspot.com/2013/10/mushrooms-on-toast-caity.html" target="_blank">Mushrooms on Toast</a></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Three years ago: <a href="http://thewalshcookbook.blogspot.com/2012/10/hungry-high-schooler-beef-sandwiches.html" target="_blank">Hungry High Schooler Beef Sandwiches</a>, <a href="http://thewalshcookbook.blogspot.com/2012/10/pumpkin-spice-lattes-caity.html" target="_blank">Pumpkin Spice Creamer</a></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Four years ago: <a href="http://thewalshcookbook.blogspot.com/2011/10/hearty-lasagna-caity.html" target="_blank">Hearty Lasagna</a>, <a href="http://thewalshcookbook.blogspot.com/2011/10/snickerdoodles-erin.html" target="_blank">Snickerdoodles</a>, <a href="http://thewalshcookbook.blogspot.com/2011/10/coffee-cake-muffins-erin.html" target="_blank">Coffee Cake Muffins</a></span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">20 sheets 9 X 12" size <b>phyllo dough</b> (this is what comes in 1 out of the 2 pkgs. in the box that I used. Some brands may come in larger sheets that may simply need to be cut in half.)</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">3 Tbsp. <b>butter</b></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">3 Tbsp. <b>extra-virgin olive oil</b></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">3/4 cup <b>coarsely grated mozzarella cheese</b> (about 3 ounces)</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">3/4 <b>finely crumbled feta cheese</b> (about 3 ounces)</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup <b>grated</b></span></span><b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> Parmesan cheese</span></span></b></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1 tsp. <b>dried oregano</b></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>salt, </b>to taste (maybe about 1 tsp.?)</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">4 <b>green onions</b> (or scallions, white and green parts, thinly sliced)</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1 pint (2 cups) yellow, red, orange, green or whatever color you've got <b>cherry tomatoes</b>, halved vertically</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Preheat oven to 400 degrees.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Melt the butter in the microwave or in a small saucepan over medium-ish heat. Remove from the heat and mix in the oil.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">In a small bowl, mix together the mozzarella cheese, the feta, Parmesan cheese, oregano and salt to taste.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Lightly oil a large baking sheet with the butter-oil mixture. Place one piece of phyllo in the center and very lightly brush it with the butter-oil. It doesn't need to have every single bit covered--leaving some areas bare is okay. Place another piece of phyllo directly on top. Brush again with the butter mixture very lightly. Repeat with one more layer. You will now have three layers of phyllo in the pan.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Sprinkle with a scant 2 tablespoons of the cheese mixture. This will seem like a crazily insufficient amount, but don't worry! All will be well!</span></span>
<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Also, please ignore the fact that my feta is clumping. It was kind of a soft feta this time, and it wouldn't crumble nicely. It all turned out just fine, though.</span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-epi-HYmkDw5pZfpmWtWjMs6HssTCQ_ZQlX10Rkr5XHKGNrDVf7P_rf0BDJ-UwSKumZHlmey6MFYzK1yjXYv_DCnfjbsATLvyte0v3EVvBVmEvkhESqGs94YFdACIc_-i_NHD8gAzxK4/s1600/Tomato+tart%252C+cheese+layer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-epi-HYmkDw5pZfpmWtWjMs6HssTCQ_ZQlX10Rkr5XHKGNrDVf7P_rf0BDJ-UwSKumZHlmey6MFYzK1yjXYv_DCnfjbsATLvyte0v3EVvBVmEvkhESqGs94YFdACIc_-i_NHD8gAzxK4/s400/Tomato+tart%252C+cheese+layer.jpg" width="400" /></a></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Continue with three more layers of phyllo, brushing very lightly with the butter-oil mixture between each layer. Sprinkle with another scant 2 tablespoon of the combined cheeses. Continue until you have used up all of the phyllo. If the butter-oil mixture starts to get too cold and thick, give it a quick warm-up on the stove or microwave (depending on what kind of container you have it in). </span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Brush the top layer with the butter-oil mixture. Sprinkle with <b><i>half </i></b>of the remaining cheese. </span></span><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Leaving a 1-inch border around the edge, s</span></span>prinkle the tart with the green onions and then the gorgeous tomatoes, spreading evenly over the top of the tart. Sprinkle with the remaining cheese. Step back and admire your handiwork. Isn't that beautiful? </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiF2Uj4CK8VII7jpfUORGZvOME76o7eg33Xg3iILhiO4aulcpHZN8upczohW9lQEKxzzSeQtGApOhlYMNqjpyHKrIrGv_vhdHywpWNm0ywnIhlJHJX_YoywkxJm3VVtTu-FmyMFymP-4U/s1600/Tomato+tart%252C+unbaked+whole+thing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiF2Uj4CK8VII7jpfUORGZvOME76o7eg33Xg3iILhiO4aulcpHZN8upczohW9lQEKxzzSeQtGApOhlYMNqjpyHKrIrGv_vhdHywpWNm0ywnIhlJHJX_YoywkxJm3VVtTu-FmyMFymP-4U/s400/Tomato+tart%252C+unbaked+whole+thing.jpg" width="400" /></a></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Bake on the top shelf of the oven until the phyllo is nice and golden brown and crisp on the edges, and the cheese is melted, about 20-30 minutes. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI6pJGaUAu-Qs0MyWchrw1eFLOcojfGgzCObmX7SJm4sBwTrRDxJV0EnJ23pEAsPS0Cvh9b4sRxBag6SpPcqfJJENSqcBpGEtjW2DPAh7QP84vSdMfv3gmXeEb1ftnJKZhaBc_q6zy1yw/s1600/Tomato+tart%252C+baked+whole+thing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI6pJGaUAu-Qs0MyWchrw1eFLOcojfGgzCObmX7SJm4sBwTrRDxJV0EnJ23pEAsPS0Cvh9b4sRxBag6SpPcqfJJENSqcBpGEtjW2DPAh7QP84vSdMfv3gmXeEb1ftnJKZhaBc_q6zy1yw/s400/Tomato+tart%252C+baked+whole+thing.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7SUGYj6OvaVOltsyrbNOLPQR2_jC9yzAQBI4xZQazjl_cInbUHgYZeSUwfWQyMScEwZ9J7NOFy6aq2aeQPGnw_9Jq6i2XgDkMeQFL0GyeMYsJZCM3w_Z2KEs-gwipjk6pYyg1uHzssxU/s1600/Tomato+tart%252C+baked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7SUGYj6OvaVOltsyrbNOLPQR2_jC9yzAQBI4xZQazjl_cInbUHgYZeSUwfWQyMScEwZ9J7NOFy6aq2aeQPGnw_9Jq6i2XgDkMeQFL0GyeMYsJZCM3w_Z2KEs-gwipjk6pYyg1uHzssxU/s400/Tomato+tart%252C+baked.jpg" width="400" /></a></div>
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<span id="goog_425942839"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Cut into serving-sized squares with a sharp knife and serve while hot or warm. If made ahead, reheat in the oven for at least a few minutes to heat through. Crispy, juicy, cheesy, deliciousness.</span></span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">One year ago: <a href="http://thewalshcookbook.blogspot.com/2014/10/spinach-and-fontina-soup-erin.html" target="_blank">Spinach and Fontina Soup</a></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Two years ago: <a href="http://thewalshcookbook.blogspot.com/2013/10/baked-pumpkin-oatmeal-caity.html" target="_blank">Baked Pumpkin Oatmeal</a>, <a href="http://thewalshcookbook.blogspot.com/2013/10/mushrooms-on-toast-caity.html" target="_blank">Mushrooms on Toast</a></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Three years ago: <a href="http://thewalshcookbook.blogspot.com/2012/10/hungry-high-schooler-beef-sandwiches.html" target="_blank">Hungry High Schooler Beef Sandwiches</a>, <a href="http://thewalshcookbook.blogspot.com/2012/10/pumpkin-spice-lattes-caity.html" target="_blank">Pumpkin Spice Creamer</a></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Four years ago: <a href="http://thewalshcookbook.blogspot.com/2011/10/hearty-lasagna-caity.html" target="_blank">Hearty Lasagna</a>, <a href="http://thewalshcookbook.blogspot.com/2011/10/snickerdoodles-erin.html" target="_blank">Snickerdoodles</a>, <a href="http://thewalshcookbook.blogspot.com/2011/10/coffee-cake-muffins-erin.html" target="_blank">Coffee Cake Muffins</a></span></span><br />
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The Walsh Cookbookhttp://www.blogger.com/profile/01310361239184360767noreply@blogger.com0tag:blogger.com,1999:blog-2712151126505204452.post-20025179780036453612015-09-04T11:24:00.000-06:002015-09-04T11:24:53.393-06:00Heirloom Caprese Pasta - Caity <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyPQIZEcIg9BZJZ8CNrhTeqCe2nz8AAp5Gi_pq7yGDAdjlZYbYDN6kZZfOqeop9KhK8a8cXlMcjPRX2uEnX1-xxoCRNO9z6wO5bGyCiydtm4hugwhKEM64otInR3yxIDrmJiSdNue_-lM/s1600/caprese+pasta+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyPQIZEcIg9BZJZ8CNrhTeqCe2nz8AAp5Gi_pq7yGDAdjlZYbYDN6kZZfOqeop9KhK8a8cXlMcjPRX2uEnX1-xxoCRNO9z6wO5bGyCiydtm4hugwhKEM64otInR3yxIDrmJiSdNue_-lM/s400/caprese+pasta+3.jpg" width="400" /> </a></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Of all the plants I grow, tomatoes are by far my favorite. I love coming home to see the bush covered in bright little dots, waiting to be picked and eaten. Even the smell of a tomato plant is wonderful! During tomato season, I eat tomatoes with every meal: pan fried tomatoes with breakfast, tomato sandwich for lunch, and <a href="http://thewalshcookbook.blogspot.com/2011/10/caprese-salad.html" target="_blank">Caprese</a> with dinner. I am a very happy eater during tomato season! </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">On the flip side, tomato season can become overwhelming. In May, it may have seemed like a really good idea to buy all those cute little tomato plants. But now, in September, they are overflowing with ripe little tomatoes nagging you to be picked. Meanwhile the ones you picked earlier this week cover every surface of your counter and the fruit fly population threatens to conquer the house. It's a love hate relationship sometimes. I hear you. </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">This recipe is a most wonderful recipe because you can use your beautiful little cherry tomatoes (especially those from the really cool plant you just HAD to buy in May) to make a delicious meal. This is one of Brendan and my favorite go-to meals when we are both hungry and lazy. It is one of the few meatless meals I can get away with making without Brendan saying "it would have been better with chicken", which is really saying something! It is really fast to make and in the summer time, you are likely to have these ingredients in your kitchen. The recipe comes from one of my favorite cookbooks, "Modern Mediterranean", by Melia Marden. I only make one change and that is to add the mozzarella while the pasta is hot so it gets all melty and gooey. Try it before tomato season is over! </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Serves 4</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">One year ago: <a href="http://thewalshcookbook.blogspot.com/2014/09/salmon-with-blackberry-chimichurri-cathy.html" target="_blank">Salmon with Blackberry Chimichurri</a>, <a href="http://thewalshcookbook.blogspot.com/2014/09/roasted-fairytale-eggplants-with-chili.html" target="_blank">Roasted Fairytale Eggplants with Chili Lime Yogurt Sauce</a> </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Two years ago: <a href="http://www.thewalshcookbook.blogspot.com/2013/09/summer-squash-with-browned-butter-and.html" target="_blank">Summer Squash with Browned Butter and Thyme</a></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Three years ago: <a href="http://thewalshcookbook.blogspot.com/2012/09/barley-greek-salad-caity.html" target="_blank">Barley Greek Salad</a></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Four years ago: <a href="http://thewalshcookbook.blogspot.com/2011/09/corn-risotto-dip-caity.html" target="_blank">Corn Risotto Dip</a>, <a href="http://thewalshcookbook.blogspot.com/2011/09/spam-fried-rice-erin.html" target="_blank">Spam Fried Rice</a>, <a href="http://thewalshcookbook.blogspot.com/2011/09/pork-carnitas-and-carnitas-tacos-cathy.html" target="_blank">Pork Carnitas and Carnitas Tacos</a></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ZFg8EiEDFUARbPdbypSPP1drR2MeCEJzFD5XPhMPtDI79275-xM6c_tlHt3WOTzQ_HeNJQyPVJ-i6BAReag5S_oe6Se2dcV3o0rDOiMYpCXs-msdkC97xwOP4xXV0kPlY28zT55uoO8/s1600/caprese+pasta+ing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ZFg8EiEDFUARbPdbypSPP1drR2MeCEJzFD5XPhMPtDI79275-xM6c_tlHt3WOTzQ_HeNJQyPVJ-i6BAReag5S_oe6Se2dcV3o0rDOiMYpCXs-msdkC97xwOP4xXV0kPlY28zT55uoO8/s400/caprese+pasta+ing.jpg" width="400" /> </a> </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">what you'll need:</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">1 lb dried <b>spaghetti </b></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">2 pints of <b>mixed heirloom cherry tomatoes</b>, sliced in half</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">5 cloves of <b>garlic</b>, thinly sliced</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">4 oz of <b>fresh mozzarella</b> (more to taste), cut into 1/2 inch cubes</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">12 large <b>basil </b>leaves, sliced chiffonade </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">6 Tbsp. <b>olive oil</b>, divided </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">3/4 tsp<b> kosher salt</b></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><b>freshly ground pepper </b></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Begin by making sure you have all of your ingredients sliced and diced and ready to go! </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr6UK-Xea6XAhYtOzTSj_Tj8GBx9zJZLsgKDAiAugWqvO67ZiL49smrLctcI5Vs92VuQqQjZ3nw-YI9clilFw2WXglDOxL62l6O6afUmeBxnEFxcE1Xy9C5ea4go50k5CduJMGyrFmkcs/s1600/caprese+pasta+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr6UK-Xea6XAhYtOzTSj_Tj8GBx9zJZLsgKDAiAugWqvO67ZiL49smrLctcI5Vs92VuQqQjZ3nw-YI9clilFw2WXglDOxL62l6O6afUmeBxnEFxcE1Xy9C5ea4go50k5CduJMGyrFmkcs/s400/caprese+pasta+1.jpg" width="400" /> </a></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Bring a
large pot of salted water to a boil. Add the spaghetti and cook until al
dente, 8 to 10 minutes. Drain the pasta and place in a large bowl.
Toss with 1 Tbsp or so of olive oil. </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Return the pot to the stove. Heat 4 Tbsp. of olive oil and the sliced garlic over medium heat stirring occasionally until the edges are just beginning to turn golden (1 to 2 minutes). </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Add the tomatoes and salt. Cook, stirring occasionally, until the tomatoes begin to break down and release their juices but still somewhat retain their shape (about 5 minutes). </span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Add the pasta to the sauce and sprinkle the mozzarella in as you toss the pasta. Drizzle with another Tbsp of olive oil. Heat until the pasta is warmed through and the cheese is just starting to get melty. </span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Transfer to a large bowl. Sprinkle the pasta with the basil and freshly ground pepper to taste. Serve immediately. </span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">One year ago: <a href="http://thewalshcookbook.blogspot.com/2014/09/salmon-with-blackberry-chimichurri-cathy.html" target="_blank">Salmon with Blackberry Chimichurri</a>, <a href="http://thewalshcookbook.blogspot.com/2014/09/roasted-fairytale-eggplants-with-chili.html" target="_blank">Roasted Fairytale Eggplants with Chili Lime Yogurt Sauce</a> </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Two years ago: <a href="http://www.thewalshcookbook.blogspot.com/2013/09/summer-squash-with-browned-butter-and.html" target="_blank">Summer Squash with Browned Butter and Thyme</a></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Three years ago: <a href="http://thewalshcookbook.blogspot.com/2012/09/barley-greek-salad-caity.html" target="_blank">Barley Greek Salad</a></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Four years ago: <a href="http://thewalshcookbook.blogspot.com/2011/09/corn-risotto-dip-caity.html" target="_blank">Corn Risotto Dip</a>, <a href="http://thewalshcookbook.blogspot.com/2011/09/spam-fried-rice-erin.html" target="_blank">Spam Fried Rice</a>, <a href="http://thewalshcookbook.blogspot.com/2011/09/pork-carnitas-and-carnitas-tacos-cathy.html" target="_blank">Pork Carnitas and Carnitas Tacos</a></span></span><div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ_n3HSxtWxJM1uhkcqzEq7ZhI9Bf8AE7iiMFubSmtfbLBskjAzZPicYuo_gAQuvrErzSKevBHvuXys9yDSkOUPZ3aMEPZGs2h2_PXqB5gG-iotQSVWqy5mn4gZrZFZRGU1EjoeZrVUHk/s1600/caprese+pasta+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ_n3HSxtWxJM1uhkcqzEq7ZhI9Bf8AE7iiMFubSmtfbLBskjAzZPicYuo_gAQuvrErzSKevBHvuXys9yDSkOUPZ3aMEPZGs2h2_PXqB5gG-iotQSVWqy5mn4gZrZFZRGU1EjoeZrVUHk/s400/caprese+pasta+2.jpg" width="400" /></a></div>
The Walsh Cookbookhttp://www.blogger.com/profile/01310361239184360767noreply@blogger.com0tag:blogger.com,1999:blog-2712151126505204452.post-44654631296797142292015-08-20T13:31:00.001-06:002015-08-20T13:42:40.886-06:00Stone Fruit Sangria - Caity <div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNDpU4VWjW3hmgBE5mkk-sZzfBXZMk2Wnj4jZqVfKl-jMKSExVVrVboSiQsCU8Oc56uAYWTBka-LxbhpXT9ziAMFdPqdmJk34sSkl1I8IDucOYueE1zCiQWZ1q6xW9650FxVdpDsucmWk/s1600/stone+fruit+sangria+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNDpU4VWjW3hmgBE5mkk-sZzfBXZMk2Wnj4jZqVfKl-jMKSExVVrVboSiQsCU8Oc56uAYWTBka-LxbhpXT9ziAMFdPqdmJk34sSkl1I8IDucOYueE1zCiQWZ1q6xW9650FxVdpDsucmWk/s640/stone+fruit+sangria+1.jpg" width="484" /> </a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">There is something about sangria that says, "kick back on the patio and enjoy life". And I am listening! I love sangria in the summer and this Stone Fruit Sangria (stone fruit refers to the pits inside of the fruit) is an excellent addition to any summer get together. With all the beautifully ripe produce around, I insist you try it this weekend! You will not be disappointed. Try serving it with <a href="http://thewalshcookbook.blogspot.com/2011/10/caprese-salad.html" target="_blank">Caprese Salad</a>, <a href="http://www.thewalshcookbook.blogspot.com/2014/09/salmon-with-blackberry-chimichurri-cathy.html" target="_blank">Salmon with Blackberry Chimichurri</a>, and <a href="http://thewalshcookbook.blogspot.com/2015/06/grilled-fava-beans-caity.html" target="_blank">Grilled Fava Beans</a>.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Instead of peach brandy, I used High West's Peach Vodka and it was great! This recipe comes from the website, The Kitchn. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">One year ago: <a href="http://thewalshcookbook.blogspot.com/2014/08/watermelon-popsicles-caity.html" target="_blank">Watermelon Popsicles</a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Two years ago: <a href="http://thewalshcookbook.blogspot.com/2013/08/fig-crostini-caity.html" target="_blank">Fig Crostini</a>, <a href="http://thewalshcookbook.blogspot.com/2013/08/greek-layered-dip-with-pita-chips-cathy.html" target="_blank">Greek Layered Dip with Pita Chips</a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Three years ago: <a href="http://thewalshcookbook.blogspot.com/2012/08/blueberry-banana-bread-caity.html" target="_blank">Blueberry Banana Bread</a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Four years ago: </span></span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> <a href="http://thewalshcookbook.blogspot.com/2011/08/spicy-edamame-jaymie.html" target="_blank">Spicy Edamame</a>, <a href="http://thewalshcookbook.blogspot.com/2011/08/chocolate-zucchini-cake-caity.html" target="_blank">Chocolate Zucchini Cake</a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Serves 4 </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIwcgHIxKW1-XhvQzYozPhuCjSZ3ZjHL-t0IPVb3nvbgx2Q5aGuZ9PqM5cK7VXdVvMWuh2Ad8TwqeauLjQIdraaMtSHitmTZpSVw9wdjImyKMVvhw7bkLx4omOEAfLCnX6Z2y0ZoNp60A/s1600/stone+fruit+sangria+ing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIwcgHIxKW1-XhvQzYozPhuCjSZ3ZjHL-t0IPVb3nvbgx2Q5aGuZ9PqM5cK7VXdVvMWuh2Ad8TwqeauLjQIdraaMtSHitmTZpSVw9wdjImyKMVvhw7bkLx4omOEAfLCnX6Z2y0ZoNp60A/s400/stone+fruit+sangria+ing.jpg" width="400" /> </a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">what you'll need:</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1/4 cup <b>water</b></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1/4 cup <b>sugar</b></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1 cup sliced <b>peaches</b>, skins left on</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1 cup sliced <b>plums</b>, skins left on</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1 cup <b>cherries</b>, stemmed and pitted</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup <b>peach brandy</b> (or I used High West Peach Vodka)</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1 750-mL bottle <b>dry Riesling</b>, chilled </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>ice </b></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">In a small saucepan, combine the sugar and water. Heat until the sugar has dissolved. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Place the peaches, plums and cherries in a large pitcher and pour the sugar syrup over. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Add the peach brandy (or peach vodka in my case) and stir. Add the cold Riesling and chill until ready to serve, at least an hour but ideally overnight. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Serve over ice with pieces of stone fruit in each glass. Enjoy! </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">One year ago: <a href="http://thewalshcookbook.blogspot.com/2014/08/watermelon-popsicles-caity.html" target="_blank">Watermelon Popsicles</a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Two years ago: <a href="http://thewalshcookbook.blogspot.com/2013/08/fig-crostini-caity.html" target="_blank">Fig Crostini</a>, <a href="http://thewalshcookbook.blogspot.com/2013/08/greek-layered-dip-with-pita-chips-cathy.html" target="_blank">Greek Layered Dip with Pita Chips</a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Three years ago: <a href="http://thewalshcookbook.blogspot.com/2012/08/blueberry-banana-bread-caity.html" target="_blank">Blueberry Banana Bread</a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Four years ago: </span></span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> <a href="http://thewalshcookbook.blogspot.com/2011/08/spicy-edamame-jaymie.html" target="_blank">Spicy Edamame</a>, <a href="http://thewalshcookbook.blogspot.com/2011/08/chocolate-zucchini-cake-caity.html" target="_blank">Chocolate Zucchini Cake</a></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOKaGNaZrnH99aLPst3Chd6eAH_2nl-d-jvDrKfd_ymOqvNoKoOUmSo6BB4BShshTno4flvd8w05BZqnmtfs3FVLyGdzQwA3Wi1DFz-72oDT-fXxfSwiHQ7WQckE6c3t7ZVMd0tDwy2i0/s1600/stone+fruit+sangria+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOKaGNaZrnH99aLPst3Chd6eAH_2nl-d-jvDrKfd_ymOqvNoKoOUmSo6BB4BShshTno4flvd8w05BZqnmtfs3FVLyGdzQwA3Wi1DFz-72oDT-fXxfSwiHQ7WQckE6c3t7ZVMd0tDwy2i0/s640/stone+fruit+sangria+2.jpg" width="451" /></a></div>
<br />The Walsh Cookbookhttp://www.blogger.com/profile/01310361239184360767noreply@blogger.com0tag:blogger.com,1999:blog-2712151126505204452.post-16317225670943927372015-08-13T12:03:00.001-06:002015-08-20T13:40:32.829-06:00Paella Mixta / Mixed Paella - Caity <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6TsOUIXNAeXjF02vkyz8WU4CVSH4leSK1neAbMlNXFg-r9jGOddrSygo5LY6hbGmO6e2AFcCGhAw1wOuf00jxUcTvGScDmPJQyW7PeiRxPlvFY7btzJ4dEY2aJ1D0h6iM-uRQyZjiBzM/s1600/IMG_1689.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6TsOUIXNAeXjF02vkyz8WU4CVSH4leSK1neAbMlNXFg-r9jGOddrSygo5LY6hbGmO6e2AFcCGhAw1wOuf00jxUcTvGScDmPJQyW7PeiRxPlvFY7btzJ4dEY2aJ1D0h6iM-uRQyZjiBzM/s400/IMG_1689.JPG" width="400" /> </a></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">I have a serious love for paella. We got to know each other very well when I studied abroad in Barcelona and some of my favorite memories there involve paella. I feasted on Paella de Marisco with friends while we explored El Born neighborhood after school. My classmates and I admired (then demolished) two 5-foot-wide pans of Paella Valencia while touring the Valencian countryside. My friend Kristin and I decided to stop for a quick drink after we watched the Magic Fountain on Monjuic and ended up eating a whole Paella Mixta and polishing off two pitchers of sangria. Man, life sure was rough! </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">For those of you who don't know what paella is and may not understand my devotion; paella is a Spanish rice dish flavored with saffron. Depending on the type of paella, it might include vegetables, meat, sausage, seafood or any variation. Traditionally, it was made of whatever was handy: tomatoes, garlic, onion, snails (eek!), rabbit, duck, chicken, beans, and later on, seafood. Paella mixta, or Mixed Paella, tends to be the most popular (especially with tourists) because you get some of everything, chicken, sausage, seafood and vegetables. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> I have tried for 6 years to reproduce the multitude of paellas I ate in Spain. The people that ate the ones I made said it was "really good", but I was never satisfied. It wasn't quite right; the rice was too mushy and burnt on the bottom, or there wasn't enough flavor in the rice, etc. Finally, I have found a recipe and a cooking method that has so far produced 3 paellas that are excellent, in my humble opinion! One of the most important changes is the cooking method. Before, I always tried to cook my paella on the stove but the burners weren't big enough and always resulted in the middle being burnt and mushy and the sides being uncooked. Where can you find a bigger burner? The grill! </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">This recipe comes from a Portland Catering Company, called "Crown Paella", and I have made only several slight alterations. If you don't happen to have a paella pan, you can use a regular pan (or cast iron) or a wide pot. You want to have as much surface area as possible for the rice and broth to make contact with the pan to create the beloved socarrat (the crunchy rice at the bottom of the pan). Also it is important for it to be grill proof since you will be placing the whole thing on the grill. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Serves 4</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">One year ago: <a href="http://www.thewalshcookbook.blogspot.com/2014_08_01_archive.html" target="_blank">Watermelon Popsicles</a> </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Two years ago:</span></span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://www.thewalshcookbook.blogspot.com/2013/08/tomato-parmesan-farro-caity.html" target="_blank"> Tomato Parmesan Farro</a></span></span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">, <a href="http://www.thewalshcookbook.blogspot.com/2013/08/tomato-and-goat-cheese-tart-with.html" target="_blank">Tomato and Goat Cheese Tart with Rosemary Crust</a></span></span>, <a href="http://thewalshcookbook.blogspot.com/2013/08/watermelon-juice-caity.html" target="_blank">Watermelon Juice</a></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Three years ago: <a href="http://thewalshcookbook.blogspot.com/2012/08/baby-bok-choy-and-snow-peas-caity.html" target="_blank">Baby Bok Choi and Snow Peas</a>, </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Four years ago: </span></span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://www.thewalshcookbook.blogspot.com/2011/08/giant-oreos-caity.html" target="_blank">Giant Oreos</a>, <a href="http://www.thewalshcookbook.blogspot.com/2011/08/grilled-lemon-chicken-and-mushroom.html" target="_blank">Grilled Lemon Chicken and Mushroom Flatbread Pizza</a></span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKoKSK0KFoqNEem-lojruDx5Z-qbV1o5tCrPOj1l3wGQb33aKnaZm4UA8iXKjj1Sg_7c9XznR3VaURQDuEg1s9KLtoXbhGLcXaXI2BUWnnY8Kgd9F3_4OkCx0J4qdJiIWuByB2wadnMWM/s1600/paella+ing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKoKSK0KFoqNEem-lojruDx5Z-qbV1o5tCrPOj1l3wGQb33aKnaZm4UA8iXKjj1Sg_7c9XznR3VaURQDuEg1s9KLtoXbhGLcXaXI2BUWnnY8Kgd9F3_4OkCx0J4qdJiIWuByB2wadnMWM/s400/paella+ing.jpg" width="400" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLdJw5Jah_V5LwJyXvlWZHt1ov4WWPWsJaLyLyLjg5XlWt3Rz2pX-tIH8A73OBpWOYTGmRA8YSeG_KCXazVBrkBedSa3klkOIMCNokCNQCLpfSVM7pgdXn7rmmGKbVLY-6uhpLXRPXlrY/s1600/paella+ing+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLdJw5Jah_V5LwJyXvlWZHt1ov4WWPWsJaLyLyLjg5XlWt3Rz2pX-tIH8A73OBpWOYTGmRA8YSeG_KCXazVBrkBedSa3klkOIMCNokCNQCLpfSVM7pgdXn7rmmGKbVLY-6uhpLXRPXlrY/s400/paella+ing+2.jpg" width="400" /> </a></span></span> </div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">what you'll need:</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> 13 inch <b>paella pan</b> (see notes above if you don't have a paella pan) </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>for the sofrito:</i></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1/8 cup <b>olive oil</b></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1 cup medium diced <b>green or red bell pepper</b></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1 cup medium diced <b>onion</b></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1 clove of <b>garlic</b>, minced</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1 cup <b>tomato puree</b></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>for the paella:</i></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">3 Tbsp. <b>olive oil</b>, plus more for serving</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">2 boneless skinless <b>chicken thighs</b></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">4 to 5 <b>prawns or shrimp</b>, deveined</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1 cup dried <b>Spanish chorizo</b>, thinly sliced </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1/2 Tbsp. <b>smoked paprika</b></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">3/4 tsp <b>saffron threads</b></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1 quart <b>chicken broth</b></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1/2 Tbsp.<b> salt</b>, plus more for seasoning</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">5 canned <b>piquillo peppers</b>, quartered</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">4 to 5 <b>mussels</b>, scrubbed and debearded </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">4 to 5 <b>clams</b></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1-3/4 cups<b> bomba rice</b> or <b>paella rice </b></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>lemon slices, </b>to serve </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>for the sofrito: </i></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Heat 1/8 cup olive oil in a skillet over medium-low heat and sweat the bell peppers, onions and garlic until translucent. Add 1 cup of tomato puree and gently simmer over low heat, stirring occasionally, until most of the liquid has been cooked off, at least 30 minutes. Sofrito can be made up to 5 days ahead and refrigerated. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><b> </b></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1iuTvU-_deHjWUCpfMLBN2i37GileOkKlkIEkzE7Toi8F8OuPiEhOBrdUnPRFUKGlbc1jzVpLWvv9NMa1JhE6-R17lUBLzNy3O2PiWtIxW2_aYpIlnyLR33zQqN2uJw8vLW6dI_Qj78s/s1600/paella+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1iuTvU-_deHjWUCpfMLBN2i37GileOkKlkIEkzE7Toi8F8OuPiEhOBrdUnPRFUKGlbc1jzVpLWvv9NMa1JhE6-R17lUBLzNy3O2PiWtIxW2_aYpIlnyLR33zQqN2uJw8vLW6dI_Qj78s/s400/paella+1.jpg" width="400" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>for the paella: </i></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">In a saucepan, warm 1 quart of chicken broth and 3/4 tsp saffron thread over medium-low heat. You want to broth to be warm, but not boiling when you add it to the rice. You also don't want it all to boil away before you get a chance to use it! </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">If you paella pan has rubber covering over the handles, cover both handles with tin foil.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><i> </i></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Heat a paella pan and 2 Tbsp of olive oil over a hot grill. Brown the chicken with a generous pinch of salt. When browned, push the chicken to the edges of the pan. Add the prawns and another pinch of salt and cook until lightly colored. Remove the prawns from the pan and place to the side.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><i> </i></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Add 1 Tbsp of olive oil to the center of the pan. Add the chorizo, sofrito and smoked paprika and fry for maybe 30 seconds.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Add the rice to the pan and mix everything together. Cook, stirring occasionally, for a minute or two. Spread the mixture out evenly over the whole pan.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Cover everything with the chicken saffron broth and again make sure it is spread evenly across the pan. After this point, it is essential that you DO NOT STIR the paella. </span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYUn4b5-xT5w6J1WGaZheMPHYlgZ266XdaU1uKbLBT7UdQ5fPQlBCFM-sJ6lD6tHv2-NQQM9jluBDUopfdm58_APMUe0Uw-L82RF9wmIj-sqFTI6iG-54SZvlMWC39dg-BP3ErD4ft7ao/s1600/paella+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYUn4b5-xT5w6J1WGaZheMPHYlgZ266XdaU1uKbLBT7UdQ5fPQlBCFM-sJ6lD6tHv2-NQQM9jluBDUopfdm58_APMUe0Uw-L82RF9wmIj-sqFTI6iG-54SZvlMWC39dg-BP3ErD4ft7ao/s400/paella+2.jpg" width="400" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Keeping the grill cover open, cook for 15 minutes over medium-high
heat. Then, arrange the shrimp, mussels, clams and piquillo peppers over
the top of the paella.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Cook for another 15 minutes. The mussels and clams should be steaming and opened by the end of the cooking time. </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Remove the paella from the grill, and cover with a dish towel for 5 minutes.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Serve straight from the pan with lemon wedges and a drizzle of olive oil.</span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">One year ago: <a href="http://www.thewalshcookbook.blogspot.com/2014_08_01_archive.html" target="_blank">Watermelon Popsicles</a> </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Two years ago: <a href="http://thewalshcookbook.blogspot.com/2013/08/watermelon-juice-caity.html" target="_blank">Watermelon Juice</a>, <a href="http://thewalshcookbook.blogspot.com/2013/08/fig-crostini-caity.html" target="_blank">Fig Crostini</a>, <a href="http://thewalshcookbook.blogspot.com/2013/08/greek-layered-dip-with-pita-chips-cathy.html" target="_blank">Greek Layered Dip with Pita Chips</a></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Three years ago: <a href="http://thewalshcookbook.blogspot.com/2012/08/baby-bok-choy-and-snow-peas-caity.html" target="_blank">Baby Bok Choi and Snow Peas</a>, <a href="http://thewalshcookbook.blogspot.com/2012/08/blueberry-banana-bread-caity.html" target="_blank">Blueberry Banana Bread</a><span id="goog_117570568"></span><span id="goog_117570569"></span></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Four years ago: <a href="http://thewalshcookbook.blogspot.com/2011/08/spicy-edamame-jaymie.html" target="_blank">Spicy Edamame</a>, <a href="http://thewalshcookbook.blogspot.com/2011/08/chocolate-zucchini-cake-caity.html" target="_blank">Chocolate Zucchini Cake</a></span></span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><i><br /></i></span></span>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3cvpXBmqNICw7tTuDjxSz9eXEIkPSCW87VRrPKWxaT-GvJvo4U8Ju8pydeBpIR1bSUhZwFl_roUL0EQEUU9MeVllD5NHmM1oRNAk8oCL-36uZPUEKiUVwqTOzzAlLzArqlk-q2Mt3TUg/s1600/paella+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3cvpXBmqNICw7tTuDjxSz9eXEIkPSCW87VRrPKWxaT-GvJvo4U8Ju8pydeBpIR1bSUhZwFl_roUL0EQEUU9MeVllD5NHmM1oRNAk8oCL-36uZPUEKiUVwqTOzzAlLzArqlk-q2Mt3TUg/s400/paella+3.jpg" width="400" /></a></span></span></div>
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<br />The Walsh Cookbookhttp://www.blogger.com/profile/01310361239184360767noreply@blogger.com0tag:blogger.com,1999:blog-2712151126505204452.post-66932331989626922122015-08-11T12:49:00.002-06:002015-08-20T13:41:06.011-06:00Sweet Potato and Black Bean Salad with Chipotle-Lime Dressing - Cathy<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-dJfLHeXb3JaQdphqNOvXOLv1CeQGJdPkvWPi9EHhUjcPqspMVLl52VXv08rcU_P84JCbnW2J5EO1QIG4g4ZJq8J7aRXRe-e-MKdrK7A9IGbMDMYIHgYn_WYlrlDuscEu4isfN8wqQ2A/s1600/2015-08-07+15.23.23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-dJfLHeXb3JaQdphqNOvXOLv1CeQGJdPkvWPi9EHhUjcPqspMVLl52VXv08rcU_P84JCbnW2J5EO1QIG4g4ZJq8J7aRXRe-e-MKdrK7A9IGbMDMYIHgYn_WYlrlDuscEu4isfN8wqQ2A/s400/2015-08-07+15.23.23.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihV-gzHmXO6McGWhOOVles-F1JbvnyPZDy3axVJoZ9o3SkF_EGYWbYfT-VrbM_in_zJUbJ14J_YOSlJ65Y8zQYFeKjQ4DXt1bLrI60DclxnEKTToZL0GM9bmMJJKL8M5wxes_MTxa61lw/s1600/2015-08-07+15.22.55.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">This recipe is one that was inspired many years ago while standing by the takeout case at
a wonderful local restaurant, Oasis in Salt Lake City, admiring a
gorgeous, colorful salad. I read through the ingredients and decided
that I'd better try to make it at home, and it's been a family favorite
since then. It's full of color and flavor, but the recipe is not
terribly specific, so feel free to adjust to your taste. Great for a summer barbeque!</span></span></div>
<br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">One year ago: </span></span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://www.thewalshcookbook.blogspot.com/2014_08_01_archive.html" target="_blank">Watermelon Popsicles</a> </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Two years ago: <a href="http://www.thewalshcookbook.blogspot.com/2013/08/grilled-cornbread-panzanella-caity.html" target="_blank">Grilled Cornbread Panzanella</a>, <a href="http://www.thewalshcookbook.blogspot.com/2013/08/quick-easy-blueberry-freezer-jam-caity.html" target="_blank">Quick and </a></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://www.thewalshcookbook.blogspot.com/2013/08/quick-easy-blueberry-freezer-jam-caity.html" target="_blank">Easy Blueberry Freezer Jam</a></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Three years ago: <a href="http://www.thewalshcookbook.blogspot.com/2012/08/rice-bean-and-many-veggie-gratin-cathy.html" target="_blank">Rice, Bean and Many Veggie Gratin</a></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Four years ago: <a href="http://www.thewalshcookbook.blogspot.com/2011/08/grilled-lemon-chicken-salad-erin.html" target="_blank">Grilled Lemon Chicken Salad</a>, <a href="http://www.thewalshcookbook.blogspot.com/2011/08/panzanella-caity.html" target="_blank">Panzanella</a>, <a href="http://www.thewalshcookbook.blogspot.com/2011/08/grilled-salmon-with-sundried-tomatoes.html" target="_blank">Grilled Salmon with Sundried Tomatoes</a><a href="http://thewalshcookbook.blogspot.com/2011/07/asian-grilled-salmon-caity.html" target="_blank"><br /></a></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjl-EYEGduNZhRPJCq8Co_GQy0ILfIj13hmiD7Qiy_loFaRWif2ZrQu3o0WbFSFUrPcc06vwnzpHaePWxqM9jiy61QLtBb5iTi1CJeor2P0uW_OQCy_IIr0ezBEc6fSGqIaDg4oSzZH-c/s1600/2015-08-08+13.01.58.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjl-EYEGduNZhRPJCq8Co_GQy0ILfIj13hmiD7Qiy_loFaRWif2ZrQu3o0WbFSFUrPcc06vwnzpHaePWxqM9jiy61QLtBb5iTi1CJeor2P0uW_OQCy_IIr0ezBEc6fSGqIaDg4oSzZH-c/s400/2015-08-08+13.01.58.jpg" width="400" /></a></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilejxeT52BIHnNd-IoMcneXXvCdyoWVICYAMoD_V9NDfYetvxxXCuFg4xQ1wQddRUByRx4xupfWxYXyx1l8viNCDaS7_cp_73Y02qRkW1JxoGASOtDVPwIGSbmmGz_nsF3ueND7_8pGHg/s1600/2015-08-08+13.16.56.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilejxeT52BIHnNd-IoMcneXXvCdyoWVICYAMoD_V9NDfYetvxxXCuFg4xQ1wQddRUByRx4xupfWxYXyx1l8viNCDaS7_cp_73Y02qRkW1JxoGASOtDVPwIGSbmmGz_nsF3ueND7_8pGHg/s400/2015-08-08+13.16.56.jpg" width="400" /></a></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">what you will need:</span></span></div>
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<div style="text-align: center;">
<i><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">for the salad:</span></span></i></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">3-4 medium-sized <b>sweet potatoes</b>, peeled and cut into 3/4" or so chunks</span></span></div>
<div style="text-align: center;">
<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Olive oil</span></span></b></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1 can<b> black beans</b>, drained and rinsed</span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1 <b>green bell pepper</b>, thinly sliced</span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1 <b>red bell pepper</b>, thinly sliced</span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1/4 to 1/2 <b>red onion</b>, very thinly sliced, to taste</span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1/2 to 1 cup chopped fresh <b>onion</b>, to taste (we like lots!)</span></span></div>
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<i><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">for the dressing:</span></span></i></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1-2 very finely minced, <b>canned chipotle peppers in </b></span></span></div>
<div style="text-align: center;">
<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">adobe sauce</span></span></b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> (make sure you scoop some of the sauce in there, too)</span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Juice of 1 to 2 <b>limes</b></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1/3-1/2 cup <b>red wine vinegar</b></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1-2 cloves of <b>garlic</b>, minced </span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1 tsp. or so <b>salt</b>, to taste</span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1/2 tsp. <b>freshly ground black pepper</b></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1/3 cup <b>olive oil</b></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1-2 Tbsp.<b> honey</b>, to taste</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Preheat oven to 400 degrees. Toss the sweet potato chunks with a good drizzle of olive oil, salt and pepper on a baking sheet large enough to hold them in a single layer, using two if necessary. </span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Roast until nicely dark brown in spots, turning with a spatula carefully once or twice so that it cooks evenly.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikx860heppHXIhmTg_QBypl03AKul37SmYCPFYFsx50b7C6hgJ5HC3uLMALfB3C752q8iz4AbfqnxhGED4kjGLFKQHKXHI9OE7yVRDo4oFuXN_rn86a_OHWUmsUcD5uICQP2bjROeLYxo/s1600/2015-08-07+15.06.22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikx860heppHXIhmTg_QBypl03AKul37SmYCPFYFsx50b7C6hgJ5HC3uLMALfB3C752q8iz4AbfqnxhGED4kjGLFKQHKXHI9OE7yVRDo4oFuXN_rn86a_OHWUmsUcD5uICQP2bjROeLYxo/s400/2015-08-07+15.06.22.jpg" width="400" /></a></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">While they roast, make your dressing. Just combine the ingredients with a fork or a whisk, and taste, taste, taste to see how you like it. Too hot? Try adding some honey to temper the heat. Too tart? Try increasing the oil and/or salt to balance the sourness. Not assertive enough? Add some more of those great chipotle peppers with their smoky, spicy sauce.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMegcRmpF7BgqgMHCcCYGJckR4dIZ7K8gLW73v7mZMjDLpML27G-SbJ-QkB7Y_E3YZW75pz9bDdK_0HkeiSUhSl_kB2Ua94TIhySw4ZFwfrBte0f5nh7FRvchFzEXuFkSlmNlMEXVRgJs/s1600/2015-08-07+15.23.03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMegcRmpF7BgqgMHCcCYGJckR4dIZ7K8gLW73v7mZMjDLpML27G-SbJ-QkB7Y_E3YZW75pz9bDdK_0HkeiSUhSl_kB2Ua94TIhySw4ZFwfrBte0f5nh7FRvchFzEXuFkSlmNlMEXVRgJs/s400/2015-08-07+15.23.03.jpg" width="400" /></a></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">W</span></span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">hen
the potatoes are done, let them cool for a while, then turn them out
into a large bowl and pour over that great dressing, turning to coat.
Taste again and adjust if you think you need to. </span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Add in all the rest of the ingredients, turning carefully to coat it all. Taste it again! Keep cold until you serve. </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">One year ago: </span></span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://www.thewalshcookbook.blogspot.com/2014_08_01_archive.html" target="_blank">Watermelon Popsicles</a> </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Two years ago: <a href="http://www.thewalshcookbook.blogspot.com/2013/08/grilled-cornbread-panzanella-caity.html" target="_blank">Grilled Cornbread Panzanella</a>, <a href="http://www.thewalshcookbook.blogspot.com/2013/08/quick-easy-blueberry-freezer-jam-caity.html" target="_blank">Quick and </a></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://www.thewalshcookbook.blogspot.com/2013/08/quick-easy-blueberry-freezer-jam-caity.html" target="_blank">Easy Blueberry Freezer Jam</a>, <a href="http://www.thewalshcookbook.blogspot.com/2013/08/tomato-parmesan-farro-caity.html" target="_blank">Tomato Parmesan Farro</a></span></span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">, <a href="http://www.thewalshcookbook.blogspot.com/2013/08/tomato-and-goat-cheese-tart-with.html" target="_blank">Tomato and Goat Cheese Tart with Rosemary Crust</a></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Three years ago: <a href="http://thewalshcookbook.blogspot.com/2012/08/rice-bean-and-many-veggie-gratin-cathy.html" target="_blank">Rice, Bean and Many Veggie Gratin</a></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Four years ago: <a href="http://www.thewalshcookbook.blogspot.com/2011/08/grilled-lemon-chicken-salad-erin.html" target="_blank">Grilled Lemon Chicken Salad</a>, <a href="http://www.thewalshcookbook.blogspot.com/2011/08/panzanella-caity.html" target="_blank">Panzanella</a>, <a href="http://www.thewalshcookbook.blogspot.com/2011/08/grilled-salmon-with-sundried-tomatoes.html" target="_blank">Grilled Salmon with Sundried Tomatoes</a>, <a href="http://www.thewalshcookbook.blogspot.com/2011/08/giant-oreos-caity.html" target="_blank">Giant Oreos</a>, <a href="http://www.thewalshcookbook.blogspot.com/2011/08/grilled-lemon-chicken-and-mushroom.html" target="_blank">Grilled Lemon Chicken and Mushroom Flatbread Pizza</a><a href="http://thewalshcookbook.blogspot.com/2011/07/asian-grilled-salmon-caity.html" target="_blank"><br /></a></span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><br />
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<br />The Walsh Cookbookhttp://www.blogger.com/profile/01310361239184360767noreply@blogger.com0tag:blogger.com,1999:blog-2712151126505204452.post-4572682205608424522015-07-31T12:04:00.000-06:002015-08-11T13:02:14.590-06:00Grilled Corn, Tomato and Red Onion Salad - Caity <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeWSOAyPvy_OE3RtoXT02ElprUxR8fAtfA8eavdTI_Cg_G4d4mAjDDsse8XY7teHkeppgwfHU_bm9d18VV5-C9UsIroXKGnplLS_33OJFi2WwQ-Xdnag6t_ntkBjaoTwxqklSd9mrzyW4/s1600/Corn+Salad+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeWSOAyPvy_OE3RtoXT02ElprUxR8fAtfA8eavdTI_Cg_G4d4mAjDDsse8XY7teHkeppgwfHU_bm9d18VV5-C9UsIroXKGnplLS_33OJFi2WwQ-Xdnag6t_ntkBjaoTwxqklSd9mrzyW4/s640/Corn+Salad+6.jpg" width="480" /></a></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">'Tis the season to refuse to turn the stove on and cook everything on the grill! In Brendan's words "It's a good summer meal if I can cook 100% of it on the grill". Wise words my friend! This salad fits the ticket perfectly. It is made with grilled corn and red onion, fresh tomato and topped with Fresh Basil Vinaigrette. Amazing! </span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">This has been a summer staple for us since I realized it's a) easy to make b) tastes amazing c) can be eaten hot, cold or room temperature. This recipe is slightly adapted from "The Gardner and the Grill". Instead of grilling the tomato, we grill the red onion. But I bet any variation of the sort would be perfect. Use the leftover vinaigrette on grilled veggies like squash, peppers, zucchini, tomatoes, mushrooms, etc etc. </span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Try serving with <a href="http://thewalshcookbook.blogspot.com/2015/06/rosemary-and-oregano-pork-chops-caity.html" target="_blank">Rosemary and Oregano Pork Chops</a>, <a href="http://thewalshcookbook.blogspot.com/2011/07/pan-con-tomatetomato-bread-caity.html" target="_blank">Pan con Tomate/Tomato Bread</a>, <a href="http://thewalshcookbook.blogspot.com/2011/10/caprese-salad.html" target="_blank">Caprese Salad</a> (oh man I love summer tomatoes!!!) and a <a href="http://thewalshcookbook.blogspot.com/2011/07/porch-swing-caity.html" target="_blank">Porch Swing</a>. </span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Serves 4 to 6 </span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">One year ago: <a href="http://thewalshcookbook.blogspot.com/2014/07/ginas-moms-tart-caity.html" target="_blank">Gina's Mom's Tart</a></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Two years ago: <a href="http://thewalshcookbook.blogspot.com/2013/07/peruvian-quinoa-salad-cathy.html" target="_blank">Peruvian Quinoa Salad</a>, <a href="http://thewalshcookbook.blogspot.com/2013/07/quick-easy-strawberry-freezer-jam-caity.html" target="_blank">Quick & Easy Strawberry Freezer Jam</a>, <a href="http://thewalshcookbook.blogspot.com/2013/07/zucchini-haloumi-fritters-with-lemony.html" target="_blank">Zucchini & Halloumi Fritters with Lemony Sriracha Aioli</a></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Three years ago: <a href="http://thewalshcookbook.blogspot.com/2012/08/rice-bean-and-many-veggie-gratin-cathy.html" target="_blank">Rice, Bean and Many Veggie Gratin</a></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Four years ago: <a href="http://thewalshcookbook.blogspot.com/2011/07/asian-grilled-salmon-caity.html" target="_blank">Asian Grilled Salmon</a>, <a href="http://thewalshcookbook.blogspot.com/2011/07/mexican-style-hominy-erin.html" target="_blank">Mexican Style Hominey</a>, <a href="http://thewalshcookbook.blogspot.com/2011/07/preserved-lemons-cathy.html" target="_blank">Preserved Lemons</a>,<a href="http://thewalshcookbook.blogspot.com/2011/07/kevins-italian-beef-cathy.html" target="_blank"> Kevin's Italian Beef Sandwiches</a>, <a href="http://thewalshcookbook.blogspot.com/2011/07/porch-swing-caity.html" target="_blank">Porch Swing</a>, <a href="http://thewalshcookbook.blogspot.com/2011/07/pan-con-tomatetomato-bread-caity.html" target="_blank">Pan con Tomate/Tomato Bread</a></span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE7HZzR06T1oLLqTgvdu1e-lmoT72AMKJsggb3C33AZtpqt3_mWRLpfAROT8LL-Mo-jt4RogjUGPOii_WPJLPeZIC3xaLPBdx-XG0Pxtj9kDJJImEqZQELe6I5ptxpvyb2u5T-T4USV0w/s1600/Corn+Salad+Ing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE7HZzR06T1oLLqTgvdu1e-lmoT72AMKJsggb3C33AZtpqt3_mWRLpfAROT8LL-Mo-jt4RogjUGPOii_WPJLPeZIC3xaLPBdx-XG0Pxtj9kDJJImEqZQELe6I5ptxpvyb2u5T-T4USV0w/s400/Corn+Salad+Ing.jpg" width="400" /> </a> </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">what you'll need: </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><i>for the salad</i> </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"> 2 or 3 ears of <b>sweet corn</b>, shucked</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">3 large ripe <b>tomatoes</b>, cut into 1 inch cubes</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><b>olive oil</b>, for brushing</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">1 small <b>red onion</b>, cut in half</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">12 <b>fresh basil leaves</b>, cut chiffonade (see <a href="http://thewalshcookbook.blogspot.com/2011/10/caprese-salad.html" target="_blank">here</a> for instructions) </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><i>for the Fresh Basil Vinaigrette (makes about 2 cups)</i></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">1-1/2 cup <b>extra virgin olive oil</b></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">1/2 cup<b> fresh lemon juice </b>(about 3-4 lemons)</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">2 <b>garlic cloves</b>, minced</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">1 Tbsp. <b>Dijon mustard</b></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">1 cup finely chopped <b>fresh basil</b></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><b>kosher salt</b> and freshly ground <b>black pepper</b> to taste</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><i>For the vinaigrette:</i></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Combine all the ingredients in a bowl and whisk to emulsify. Or use a food processor or immersion blender to pulse until blended.</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><i>For the salad: </i></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Prepare a hot fire in your grill.</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Brush the ears of corn and red onion lightly with olive oil. </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd8u3c6nMm5jJ8LRpifHVHKEEDHtLuRh_OyMdxBD_zq73PYHjrfHgwdP192EgEF4ZVxerT8TNhmhznpFG-SRbw4M4zojULMTdifiPOGPSfzNg8otr0isojpjRrxQHriv9LHT161i5FLdk/s1600/Corn+Salad+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd8u3c6nMm5jJ8LRpifHVHKEEDHtLuRh_OyMdxBD_zq73PYHjrfHgwdP192EgEF4ZVxerT8TNhmhznpFG-SRbw4M4zojULMTdifiPOGPSfzNg8otr0isojpjRrxQHriv9LHT161i5FLdk/s400/Corn+Salad+1.jpg" width="376" /></a></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Grill the corn for about 5 to 6 minute, turning it to char all over. </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Let the red onion grill for about 5 minutes then flip it over to grill for another 5 minutes. </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzDzI9jKcoAJPB2pOhXiueZ0HuKLS9ohtusZhO_CZClgWyJjHx3LOyHOTcdbUkUsOd5YIUCvQ_VwX45mlczO3_jgnOBzCiDCMawoM2hhfmOuCRYdmNAasK0SolfSqDb9LUC8Nb9Xygl84/s1600/Corn+Salad+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzDzI9jKcoAJPB2pOhXiueZ0HuKLS9ohtusZhO_CZClgWyJjHx3LOyHOTcdbUkUsOd5YIUCvQ_VwX45mlczO3_jgnOBzCiDCMawoM2hhfmOuCRYdmNAasK0SolfSqDb9LUC8Nb9Xygl84/s400/Corn+Salad+2.jpg" width="393" /></a></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Cut the red onion into a large dice. </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Cut the corn off the cob. </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Combine the red onion, corn, tomatoes, and basil in a bowl. </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Sprinkle several Tbsp of Fresh Basil Vinaigrette over the salad and toss lightly. </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Serve warm, cold or room temperature. Tastes great each way! </span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">One year ago: <a href="http://thewalshcookbook.blogspot.com/2014/07/ginas-moms-tart-caity.html" target="_blank">Gina's Mom's Tart</a></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Two years ago: <a href="http://thewalshcookbook.blogspot.com/2013/07/peruvian-quinoa-salad-cathy.html" target="_blank">Peruvian Quinoa Salad</a>, <a href="http://thewalshcookbook.blogspot.com/2013/07/quick-easy-strawberry-freezer-jam-caity.html" target="_blank">Quick & Easy Strawberry Freezer Jam</a>, <a href="http://thewalshcookbook.blogspot.com/2013/07/zucchini-haloumi-fritters-with-lemony.html" target="_blank">Zucchini & Halloumi Fritters with Lemony Sriracha Aioli</a></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Three years ago: <a href="http://thewalshcookbook.blogspot.com/2012/08/rice-bean-and-many-veggie-gratin-cathy.html" target="_blank">Rice, Bean and Many Veggie Gratin</a></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Four years ago: <a href="http://thewalshcookbook.blogspot.com/2011/07/asian-grilled-salmon-caity.html" target="_blank">Asian Grilled Salmon</a>, <a href="http://thewalshcookbook.blogspot.com/2011/07/mexican-style-hominy-erin.html" target="_blank">Mexican Style Hominey</a>, <a href="http://thewalshcookbook.blogspot.com/2011/07/preserved-lemons-cathy.html" target="_blank">Preserved Lemons</a>,<a href="http://thewalshcookbook.blogspot.com/2011/07/kevins-italian-beef-cathy.html" target="_blank"> Kevin's Italian Beef Sandwiches</a>, <a href="http://thewalshcookbook.blogspot.com/2011/07/porch-swing-caity.html" target="_blank">Porch Swing</a>, <a href="http://thewalshcookbook.blogspot.com/2011/07/pan-con-tomatetomato-bread-caity.html" target="_blank">Pan con Tomate/Tomato Bread</a></span></span><br />
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<br />The Walsh Cookbookhttp://www.blogger.com/profile/01310361239184360767noreply@blogger.com0tag:blogger.com,1999:blog-2712151126505204452.post-68301164997818618952015-06-18T10:32:00.000-06:002015-06-18T10:32:34.279-06:00Grilled Fava Beans - Caity <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyAc_2dhWnGedMIxd78xOTIF2CJ8l6o0pQkeu7YL_D9DCgEtlGkl9lqSZqrVbafQ9fH6xNe1_b8MH1hm1FHKNQQraZ-a1Be0O6TYyPN-3bW2tjPpOO2ueFmzQngwdn7R-yKsBZpUXhGr4/s1600/Grilled+Fava+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyAc_2dhWnGedMIxd78xOTIF2CJ8l6o0pQkeu7YL_D9DCgEtlGkl9lqSZqrVbafQ9fH6xNe1_b8MH1hm1FHKNQQraZ-a1Be0O6TYyPN-3bW2tjPpOO2ueFmzQngwdn7R-yKsBZpUXhGr4/s640/Grilled+Fava+1.jpg" width="468" /></a></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">To a kid, fava beans never sounded like something I would want to eat. In cartoons, lima beans and fava beans were the "gross" food that all the kids despised. As an adult, I had heard fava beans were a pain in the... neck... to peel. Based on these two important pieces of evidence, I avoided them for 25 years. Until we went to dinner last summer at Grain & Gristle and I was feeling bold and brave (probably after a glass of wine) and I ordered Grilled Fava Beans. After sucking down two plates, let's just say I'm a convert. </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">I still have not personally experienced peeling uncooked fava beans but I can attest that grilled fava beans are cake to peel. They sort of pop open like edamame! Grilled Fava Beans have become one of my favorite low-key summer sides. I like to make it with salt, red pepper flakes, and lemon zest. If you have another combination you like, please let me know! </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">One year ago: <a href="http://thewalshcookbook.blogspot.com/2014/06/campfire-breakfast-burritos-caity.html" target="_blank">Campfire Breakfast Burritos</a></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Two years ago: <a href="http://thewalshcookbook.blogspot.com/2013/06/caitys-summer-orzo-salad-erin.html" target="_blank">Caity's Summer Orzo Salad</a>, <a href="http://thewalshcookbook.blogspot.com/2013/06/auntie-os-granola-caity.html" target="_blank">Auntie O's Granola</a></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Three years ago: <a href="http://thewalshcookbook.blogspot.com/2012/06/hamachi-shots-jaymie.html" target="_blank">Hamachi Shots </a></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Four years ago: <a href="http://thewalshcookbook.blogspot.com/2011/06/white-peach-sangria-caity.html" target="_blank">White Peach Sangria</a>, <a href="http://thewalshcookbook.blogspot.com/2011/06/auntie-ellyn-and-uncle-todds-chopped.html" target="_blank">Auntie Ellyn and Uncle Todd's Chopped Salad</a>, <a href="http://thewalshcookbook.blogspot.com/2011/06/strawberry-nutella-sandwich-caity.html" target="_blank">Strawberry Nutella Sandwich</a></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3_moSH2arYWk30kJeWH77NeCAE8PSXlBioW_a6qu-F-LRZJn-HcEUKzUC9KpC9vwqtuXv4J2tMjnnl55psUE0-w9IduMYM2Q-TqxSyW_Df7SHaDEY-uUXkw8P8BfsHLCrR73ajPXJS-0/s1600/Grilled+Fava+Ing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3_moSH2arYWk30kJeWH77NeCAE8PSXlBioW_a6qu-F-LRZJn-HcEUKzUC9KpC9vwqtuXv4J2tMjnnl55psUE0-w9IduMYM2Q-TqxSyW_Df7SHaDEY-uUXkw8P8BfsHLCrR73ajPXJS-0/s400/Grilled+Fava+Ing.jpg" width="400" /></a></span></span></div>
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<a name='more'></a><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">what you'll need:</span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">fresh <b>fava beans</b>, still in their pods</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><b>olive oil</b></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><b>kosher salt</b></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><b>optional add-ins</b>: red pepper flakes, lemon zest, fresh or dried herbs </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Rinse and dry the fava beans. In a large bowl, toss the fava beans with a good glug of olive oil and large pinch of salt. </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Heat the grill up to medium-high heat. Arrange the fava beans in a single layer being careful not to lose any between grates. I like to use the grill pan just so I don't have to worry about losing any, but if I were making more beans, I'd work it batches so they all got nice grill marks. </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Grill for 4 to 5 minutes until blistered then flip. </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYw2kmn4TLBK2AC027elnZVDqhxQ_hBcWJpBpCNo9aRlOnmfSk8de0Ib-6M-aF7e6E58ZspnYWAvlHUx6cx_WYDgzsjzOK-3IEWXa2zZMA6ldvBy6pVx2VElgIUvi7A1pODSfcl7y3170/s1600/Grilled+Fava+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYw2kmn4TLBK2AC027elnZVDqhxQ_hBcWJpBpCNo9aRlOnmfSk8de0Ib-6M-aF7e6E58ZspnYWAvlHUx6cx_WYDgzsjzOK-3IEWXa2zZMA6ldvBy6pVx2VElgIUvi7A1pODSfcl7y3170/s400/Grilled+Fava+3.jpg" width="400" /></a></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Grill for a few more minutes then remove from the grill. They will
continue to steam in their pods so you don't need to get too carried
away with the grilling. If you're not sure if they're done, open one and taste test! They should be soft and creamy but not too mushy or too crunchy. </span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Season with more salt and any additional add-ins you would like (red pepper flakes, lemon zest, fresh or dried herbs, etc). </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Eat them with your hands and remember that there is lots of flavor on the pods and on your fingers! No shame! </span></span><br />
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<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">One year ago: <a href="http://thewalshcookbook.blogspot.com/2014/06/campfire-breakfast-burritos-caity.html" target="_blank">Campfire Breakfast Burritos</a></span></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Two years ago: <a href="http://thewalshcookbook.blogspot.com/2013/06/caitys-summer-orzo-salad-erin.html" target="_blank">Caity's Summer Orzo Salad</a>, <a href="http://thewalshcookbook.blogspot.com/2013/06/auntie-os-granola-caity.html" target="_blank">Auntie O's Granola</a></span></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Three years ago: <a href="http://thewalshcookbook.blogspot.com/2012/06/hamachi-shots-jaymie.html" target="_blank">Hamachi Shots </a></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Four years ago: <a href="http://thewalshcookbook.blogspot.com/2011/06/white-peach-sangria-caity.html" target="_blank">White Peach Sangria</a>, <a href="http://thewalshcookbook.blogspot.com/2011/06/auntie-ellyn-and-uncle-todds-chopped.html" target="_blank">Auntie Ellyn and Uncle Todd's Chopped Salad</a>, <a href="http://thewalshcookbook.blogspot.com/2011/06/strawberry-nutella-sandwich-caity.html" target="_blank">Strawberry Nutella Sandwich</a></span></span><br />
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<br />The Walsh Cookbookhttp://www.blogger.com/profile/01310361239184360767noreply@blogger.com0tag:blogger.com,1999:blog-2712151126505204452.post-62522076905000491192015-06-09T15:40:00.001-06:002015-06-09T15:40:31.669-06:00Rosemary and Oregano Pork Chops - Caity <div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDYlhknpuVqwX7K2tojNBqFxC9vn1sQYIP2MMmvdTBKEVDVQln8ueBpB4GN0Qz_TqoEx_tWdxkn9yDaB7U6txo_gcLmRSioVaZkwfqO26_hPEV736k-yAUrhk9fpEaPkSkrmzT3k8E-68/s1600/rosemary+pork+chops+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDYlhknpuVqwX7K2tojNBqFxC9vn1sQYIP2MMmvdTBKEVDVQln8ueBpB4GN0Qz_TqoEx_tWdxkn9yDaB7U6txo_gcLmRSioVaZkwfqO26_hPEV736k-yAUrhk9fpEaPkSkrmzT3k8E-68/s400/rosemary+pork+chops+3.jpg" width="400" /> </a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Growing up in my family, you learned that dinner did not happen at 5 PM. It also didn't happen at 6, or even 7. It was not abnormal for us to eat at 8 or 9 PM because someone in the family (dad) HAD to exercise after work (why didn't I get that gene???), which frequently pushed dinner out until right before bedtime. It was/is a common subject of discussion at our house, "Dad HAS to go on a 30 mile bike ride and THEN we can eat". It always made sense why we ate late; dad worked late, then he exercised, then we ate late. 1 + 1 = 2. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Then I grew up, moved out of my parent's house, and became responsible for feeding myself and somehow we STILL don't eat dinner until 8 or 9 PM. And now I can't even blame my dad for it! I guess a late dinnertime it was ingrained into me at a young age... or maybe I am just unprepared until 8 PM. Who knows? Let's not assign blame just yet. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Now that it is staying light longer, dinner is usually served at about 9 PM at our house on a much more frequent basis. It's just too tempting to lounge in our backyard with a nice glass of wine in the evening. Eventually, I will get my act together and make something easy. That is why I love these pork chops! They are easy, they are fast, and they are full of lemony herby goodness! You can marinate them overnight or you can marinate them for 10 minutes and they will have the same amount of great flavor. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Serve with lemon rice and a nice salad and you must enjoy outdoors! This recipe comes from one of my favorite cookbooks, Melia Marden's "Modern Mediterranean" (which is the source for <a href="http://thewalshcookbook.blogspot.com/2014/09/roasted-fairytale-eggplants-with-chili.html" target="_blank">Roasted Fairytale Eggplants with Chili Lime Yogurt Sauce</a>, <a href="http://thewalshcookbook.blogspot.com/2014/05/balsamic-roasted-chicken-cathy.html" target="_blank">Balsamic Roasted Chicken</a>, and <a href="http://thewalshcookbook.blogspot.com/2013/08/fig-crostini-caity.html" target="_blank">Fig Crostinis</a>).</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Serves 4</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">One year ago: <a href="http://thewalshcookbook.blogspot.com/2014/06/grilled-zucchini-and-hummus-pizzas-erin.html" target="_blank">Grilled Zucchini and Hummus Pizzas</a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Two years ago:<a href="http://thewalshcookbook.blogspot.com/2013/06/grilled-halloumi-with-lemon-caity.html" target="_blank"> Grilled Halloumi with Lemon</a>, <a href="http://thewalshcookbook.blogspot.com/2013/06/ratatouilles-ratatouille-sub-caity.html" target="_blank">Ratatouille's Ratatouille Sub</a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Three years ago: <a href="http://thewalshcookbook.blogspot.com/2012/06/mushroom-basil-and-parmesan-orzo-erin.html" target="_blank">Mushroom Basil and Parmesan Orzo</a>, <a href="http://thewalshcookbook.blogspot.com/2012/06/sweet-chili-baby-back-ribs-caity.html" target="_blank">Sweet Chili Baby Back Ribs</a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Four years ago: <a href="http://thewalshcookbook.blogspot.com/2011/06/eriks-birthday-cake-erin.html" target="_blank">Summer Berry Birthday Cake</a>, <a href="http://thewalshcookbook.blogspot.com/2011/06/caitys-favorite-dinner-chicken-parmesan.html" target="_blank">Caity's Favorite Dinner: Chicken Parmesan</a>, <a href="http://thewalshcookbook.blogspot.com/2011/06/tres-leches-cake-caity.html" target="_blank">Tres Leches Cake</a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4XXfyciV5QrHNyHd9u1RxvQPADPeSgpXgJTe6UP7Yd4Z_VrlD50NGID1qumY5WhqeIHsViOX0fJTzTyTqBVmClxNVb6UemEf3Gb9RIqE3GDMuxGKrTXjzLg0JqOFsE0E5rFN5jcoxxCc/s1600/rosemary+pork+chops+ing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4XXfyciV5QrHNyHd9u1RxvQPADPeSgpXgJTe6UP7Yd4Z_VrlD50NGID1qumY5WhqeIHsViOX0fJTzTyTqBVmClxNVb6UemEf3Gb9RIqE3GDMuxGKrTXjzLg0JqOFsE0E5rFN5jcoxxCc/s400/rosemary+pork+chops+ing.jpg" width="400" /> </a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> what you'll need:</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1/4 cup finely chopped <b>fresh rosemary</b></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1/4 cup finely chopped<b> fresh oregano</b></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">2 cloves <b>garlic</b>, finely minced</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1/4 cup plus 2 Tbsp. <b>extra virgin olive oil</b>, divided</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">4 <b>bone-in pork chops</b>, 1 inch thick</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">2 heaping Tbsp. <b>kosher salt</b></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>freshly ground black pepper</b></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">2 <b>lemons</b>, cut in half crosswise </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Preheat the oven to 400 F. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">In a small bowl, combine the rosemary, oregano, garlic and 1/4 cup olive oil and mix well. Rub the mixture over both sides of the pork chop. At this point you can either place the pork chops in a plastic bag and refrigerate overnight, or set aside to marinate while you prepare the rest of your meal. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg10y-CHMSkJdQAFI9UZBKiosHrZuAm6HGJTtv1UWIony0E3Y4p2NJQBKZnNQErHBcLfVTiATnsT7FAE0zA10xA-hQ7rwQd0maEgnk_hJQuLHJvuKZJXUAnQBz9CdgHV8-YeruqlMwiFAg/s1600/rosemary+pork+chops+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg10y-CHMSkJdQAFI9UZBKiosHrZuAm6HGJTtv1UWIony0E3Y4p2NJQBKZnNQErHBcLfVTiATnsT7FAE0zA10xA-hQ7rwQd0maEgnk_hJQuLHJvuKZJXUAnQBz9CdgHV8-YeruqlMwiFAg/s400/rosemary+pork+chops+2.jpg" width="400" /> </a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Season both sides of the chops with 1/4 tsp kosher salt per side and a generous amount of black pepper. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">In a heavy-bottomed oven proof frying pan (if you don't have one, use a regular frying pan then place on a baking sheet to put in the oven), heat the remaining 2 Tbsp. of olive oil over medium heat for one to two minutes. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Place the pork chops in the pain and cook until golden and crisp about 3 minutes. Then flip the chops and cook the other side for about 3 minutes. If all the chops won't fit in your pan, work in batches. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3XTMjETzwfq9skPJ7Gh6nC27c5i4fv5dlweBKkRjtrMkp6_qBnbFFJg2fB_BP_AhvFAdwTYzH_Rw3kMgN-vf2lJEeEprQovb6w2tmPU8j9hkzHp25LWNlkIy1kZVYqJqbxeOGaFJ4TJk/s1600/rosemary+pork+chops+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3XTMjETzwfq9skPJ7Gh6nC27c5i4fv5dlweBKkRjtrMkp6_qBnbFFJg2fB_BP_AhvFAdwTYzH_Rw3kMgN-vf2lJEeEprQovb6w2tmPU8j9hkzHp25LWNlkIy1kZVYqJqbxeOGaFJ4TJk/s400/rosemary+pork+chops+1.jpg" width="400" /> </a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Arrange the halved lemons cut side down around the chops and place in the oven to bake for 10 minutes. They should be just cooked through but still juicy and slightly pink. Let the chops rest for a few minutes. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Serve with cooked lemon halves and squeeze them over the pork chops at the table. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">One year ago: <a href="http://thewalshcookbook.blogspot.com/2014/06/grilled-zucchini-and-hummus-pizzas-erin.html" target="_blank">Grilled Zucchini and Hummus Pizzas</a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Two years ago:<a href="http://thewalshcookbook.blogspot.com/2013/06/grilled-halloumi-with-lemon-caity.html" target="_blank"> Grilled Halloumi with Lemon</a>, <a href="http://thewalshcookbook.blogspot.com/2013/06/ratatouilles-ratatouille-sub-caity.html" target="_blank">Ratatouille's Ratatouille Sub</a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Three years ago: <a href="http://thewalshcookbook.blogspot.com/2012/06/mushroom-basil-and-parmesan-orzo-erin.html" target="_blank">Mushroom Basil and Parmesan Orzo</a>, <a href="http://thewalshcookbook.blogspot.com/2012/06/sweet-chili-baby-back-ribs-caity.html" target="_blank">Sweet Chili Baby Back Ribs</a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Four years ago: <a href="http://thewalshcookbook.blogspot.com/2011/06/eriks-birthday-cake-erin.html" target="_blank">Summer Berry Birthday Cake</a>, <a href="http://thewalshcookbook.blogspot.com/2011/06/caitys-favorite-dinner-chicken-parmesan.html" target="_blank">Caity's Favorite Dinner: Chicken Parmesan</a>, <a href="http://thewalshcookbook.blogspot.com/2011/06/tres-leches-cake-caity.html" target="_blank">Tres Leches Cake</a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA4FE8zvgoD0tT2mDdlpxEw_hnwN1XpkgQ1eP3T0ZWRFXMcxdf5Poy7I41LWcN6RcAD447jlPg6Ces0vH7kh7o7zBwW5106oOe5FoQXxy5U_1M7klyGYwkdH63OWaJWc8p-QbA1zdv_5Y/s1600/rosemary+pork+chops+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA4FE8zvgoD0tT2mDdlpxEw_hnwN1XpkgQ1eP3T0ZWRFXMcxdf5Poy7I41LWcN6RcAD447jlPg6Ces0vH7kh7o7zBwW5106oOe5FoQXxy5U_1M7klyGYwkdH63OWaJWc8p-QbA1zdv_5Y/s400/rosemary+pork+chops+4.jpg" width="400" /></a></span></span></div>
<br />The Walsh Cookbookhttp://www.blogger.com/profile/01310361239184360767noreply@blogger.com0tag:blogger.com,1999:blog-2712151126505204452.post-38191745783777773812015-06-03T16:12:00.000-06:002015-06-03T16:12:37.784-06:00Strawberry Rhubarb Tart - Caity <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAGYk7TF9Ea9ETBN4BTuuWh-b99SuE308_hmjeRVY7ovhkAz_CPABxeOIVkrom-iBII8uVwtxkJxrP7v4de1yMibzUiWVTmo7OKM2bK-1vI-d-Kt7dL4fgKPfRUDnwCZUjnOkf_3NTPtI/s1600/Strawberry+Rhubarb+Tart+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAGYk7TF9Ea9ETBN4BTuuWh-b99SuE308_hmjeRVY7ovhkAz_CPABxeOIVkrom-iBII8uVwtxkJxrP7v4de1yMibzUiWVTmo7OKM2bK-1vI-d-Kt7dL4fgKPfRUDnwCZUjnOkf_3NTPtI/s640/Strawberry+Rhubarb+Tart+3.jpg" width="480" /> </a></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">If you haven't tried <a href="http://thewalshcookbook.blogspot.com/2014/07/ginas-moms-tart-caity.html" target="_blank">Gina's Mom's Tart</a> yet, stop what you're doing and make it... NOW! It is so good and so easy! I have been making a tart at least once a month and enjoying it thoroughly. With all the fresh rhubarb and strawberries right now I thought it would be great to make a Strawberry Rhubarb Tart and I am so glad I did. This tart is great for dessert but my favorite way to enjoy it is the next morning with a hot pot of tea. I must insist that you try it... NOW! </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="text-align: start;">One year ago: <a href="http://thewalshcookbook.blogspot.com/2014/05/balsamic-roasted-chicken-cathy.html" target="_blank">Balsamic Roasted Chicken</a>, <a href="http://thewalshcookbook.blogspot.com/2014/05/banana-crunch-muffins-caity.html" target="_blank">Banana Crunch Muffins</a>, <a href="http://thewalshcookbook.blogspot.com/2014/05/pan-roasted-radishes-in-browned-butter.html" target="_blank">Pan Roasted Radishes in Browned Butter</a></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="text-align: start;">Two years ago: <a href="http://thewalshcookbook.blogspot.com/2013/05/fried-egg-and-arugula-roll-up.html" target="_blank">Fried Egg Arugula Roll Up</a>, <a href="http://thewalshcookbook.blogspot.com/2013/05/fresh-bowls-caity.html" target="_blank">Fresh Bowls</a>, <a href="http://thewalshcookbook.blogspot.com/2013/05/brazilian-lemonade-caity.html" target="_blank">Brazilian Lemonade</a></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="text-align: start;">Three years ago: <a href="http://thewalshcookbook.blogspot.com/2012/05/chorizo-and-smoked-paprika-brussels.html" target="_blank">Chorizo and Smoked Paprika Brussels Sprouts</a>, <a href="http://thewalshcookbook.blogspot.com/2012/05/sicilian-carrots-cathy-this-is-recipe.html" target="_blank">Sicilian Carrots</a></span></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: medium;"><span style="text-align: start;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Four years ago: <a href="http://thewalshcookbook.blogspot.com/2011/05/garlic-grands-erin.html" target="_blank">Garlic Grands</a>, <a href="http://thewalshcookbook.blogspot.com/2011/05/mint-sugar-erin.html" target="_blank">Mint Sugar</a>, <a href="http://thewalshcookbook.blogspot.com/2011/05/fresh-basil-arugula-spinach-and-tomato.html" target="_blank">Fresh Basil, Arugula, Spinach and Tomato Pilaf</a></span></span> </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-AzxvWpw0igLzRjDynkltJysR7VwZPH-APkjs0VNCbUYHPaGAdLKCQ7Qr9qfzAerxvH_pakI7rRSSeOsMAKhuTzKDntkMroknjgrXk1i4fIptkpqbGZDgviYzpPoswZERs-1X91t1z3Q/s1600/Strawberry+Rhubarb+Tart+Ing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-AzxvWpw0igLzRjDynkltJysR7VwZPH-APkjs0VNCbUYHPaGAdLKCQ7Qr9qfzAerxvH_pakI7rRSSeOsMAKhuTzKDntkMroknjgrXk1i4fIptkpqbGZDgviYzpPoswZERs-1X91t1z3Q/s400/Strawberry+Rhubarb+Tart+Ing.jpg" width="400" /> </a></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">what you'll need: </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">rhubarb layer: </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">2 stalks of <b>fresh rhubarb</b>, sliced into 1/2 inch pieces (about 1 heaping cup) </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1/4 cup<b> sugar</b></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1 Tbsp. <b>flour</b></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1/3 cup <b>orange juice</b></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1/4 tsp.<b> cinnamon</b></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1/8 tsp. <b>cardamom</b></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1/4 tsp. <b>vanilla</b></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">strawberry layer:</span></span></div>
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1Tbsp <b>flour</b></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1/4 cup<b> sugar</b></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">2-3 cups fresh <b>strawberies</b>,<b> </b>sliced into quarters or eighths <b><br /></b></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1<b> Gina's Mom's Tart crust </b>(recipe <a href="http://thewalshcookbook.blogspot.com/2014/07/ginas-moms-tart-caity.html" target="_blank">here</a>) </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Preheat the oven to 400 F. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> In a small saucepan, combine the fresh rhubarb, 1/4 c. sugar, 1 Tbsp. flour, 1/3 c. orange juice, 1/4 tsp. cinnamon, 1/8 tsp. cardamom and 1/4 tsp. vanilla. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Cook over medium heat and stir occasionally until the rhubarb softens but does not break down completely. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQZ-EiS8fxyYTs7KkUUKDlc5InrhQgl_sJ2IW0n7q5k-vMaeZZb75fI011hy1-YHc7jACRyCVk2emSdic1hfkUW-C2WapMknVJxdOzxS6U9QpHhr1d0OSNW9p_sXxaREIyDJi5PiBd6kg/s1600/Strawberry+Rhubarb+Tart+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQZ-EiS8fxyYTs7KkUUKDlc5InrhQgl_sJ2IW0n7q5k-vMaeZZb75fI011hy1-YHc7jACRyCVk2emSdic1hfkUW-C2WapMknVJxdOzxS6U9QpHhr1d0OSNW9p_sXxaREIyDJi5PiBd6kg/s400/Strawberry+Rhubarb+Tart+1.jpg" width="400" /> </a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">To make the strawberry layer, combine the fresh strawberries, 1 Tbsp. flour and 1/4 c. sugar. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Spread the rhubarb over the bottom of the tart then layer the strawberries on top. If you're in a rush just toss them on - it will still taste great!</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMdw4zrQvw-HtGn0AYcvcYJuPip8JaDCJ68Y-4FedVHZV83MKVqGJQUkfL-YdlFffOtgaRkLUAYIdxTxnAD7ii-Un1XGcmbqBZXL7mDk5Un-A6Y4UHYeSL4c1PNZQAa1MgInzaUAyUQiM/s1600/Strawberry+Rhubarb+Tart+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMdw4zrQvw-HtGn0AYcvcYJuPip8JaDCJ68Y-4FedVHZV83MKVqGJQUkfL-YdlFffOtgaRkLUAYIdxTxnAD7ii-Un1XGcmbqBZXL7mDk5Un-A6Y4UHYeSL4c1PNZQAa1MgInzaUAyUQiM/s400/Strawberry+Rhubarb+Tart+2.jpg" width="400" /> </a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="text-align: start;">Bake the tart on lowest rack of the oven for about 50 minutes.</span><span style="text-align: start;"> </span><span style="text-align: start;">It should be bubbling in the center and the edges a nice golden brown.</span><span style="text-align: start;"> </span><span style="text-align: start;">Let cool, remove rim and sprinkle with confectioner’s sugar. </span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="text-align: start;"> It tastes great warm, room temperature or cold. It even tastes great for breakfast the next morning! </span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="text-align: start;">One year ago: <a href="http://thewalshcookbook.blogspot.com/2014/05/balsamic-roasted-chicken-cathy.html" target="_blank">Balsamic Roasted Chicken</a>, <a href="http://thewalshcookbook.blogspot.com/2014/05/banana-crunch-muffins-caity.html" target="_blank">Banana Crunch Muffins</a>, <a href="http://thewalshcookbook.blogspot.com/2014/05/pan-roasted-radishes-in-browned-butter.html" target="_blank">Pan Roasted Radishes in Browned Butter</a></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="text-align: start;">Two years ago: <a href="http://thewalshcookbook.blogspot.com/2013/05/fried-egg-and-arugula-roll-up.html" target="_blank">Fried Egg Arugula Roll Up</a>, <a href="http://thewalshcookbook.blogspot.com/2013/05/fresh-bowls-caity.html" target="_blank">Fresh Bowls</a>, <a href="http://thewalshcookbook.blogspot.com/2013/05/brazilian-lemonade-caity.html" target="_blank">Brazilian Lemonade</a></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="text-align: start;">Three years ago: <a href="http://thewalshcookbook.blogspot.com/2012/05/chorizo-and-smoked-paprika-brussels.html" target="_blank">Chorizo and Smoked Paprika Brussels Sprouts</a>, <a href="http://thewalshcookbook.blogspot.com/2012/05/sicilian-carrots-cathy-this-is-recipe.html" target="_blank">Sicilian Carrots</a></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="text-align: start;">Four years ago: <a href="http://thewalshcookbook.blogspot.com/2011/05/garlic-grands-erin.html" target="_blank">Garlic Grands</a>, <a href="http://thewalshcookbook.blogspot.com/2011/05/mint-sugar-erin.html" target="_blank">Mint Sugar</a>, <a href="http://thewalshcookbook.blogspot.com/2011/05/fresh-basil-arugula-spinach-and-tomato.html" target="_blank">Fresh Basil, Arugula, Spinach and Tomato Pilaf</a> </span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjumobR4Nr4H6p_f1w7s05w30vqPd6LLc8oIBxjzipU39HeczqAlaHjAiQzgqWDWTADYI6CFrNxEOoWmbxKWeF3IC4PqTvPjDFaawAl4YJHes-TsFPjNjxvXViAZEoU1SFwNqdB8nkuE6c/s1600/IMG_1116.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjumobR4Nr4H6p_f1w7s05w30vqPd6LLc8oIBxjzipU39HeczqAlaHjAiQzgqWDWTADYI6CFrNxEOoWmbxKWeF3IC4PqTvPjDFaawAl4YJHes-TsFPjNjxvXViAZEoU1SFwNqdB8nkuE6c/s400/IMG_1116.jpg" width="400" /></a></span></span></div>
<br />The Walsh Cookbookhttp://www.blogger.com/profile/01310361239184360767noreply@blogger.com0tag:blogger.com,1999:blog-2712151126505204452.post-11190754700689547612015-04-30T11:52:00.000-06:002015-05-01T10:03:32.460-06:00Two Minute Pomegranate Margaritas - Caity <div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEBqevwcs4osFG82bV6JB-e92NEwCY_-PeA-mrPRQW227EZblB7QwGnp_rr7MuaPh-Knk8sd6yQDDfjjkcgh29KdgYzkvOdj8CNY_CEoBsUSC8MwHyV5bs_RyKjPNMDg6efPWL8y4IX3o/s1600/margarita+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEBqevwcs4osFG82bV6JB-e92NEwCY_-PeA-mrPRQW227EZblB7QwGnp_rr7MuaPh-Knk8sd6yQDDfjjkcgh29KdgYzkvOdj8CNY_CEoBsUSC8MwHyV5bs_RyKjPNMDg6efPWL8y4IX3o/s1600/margarita+1.jpg" height="640" width="355" /> </a></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Whenever the sun is shining, I crave Mexican food. And whenever I get Mexican food, I need a Margarita (obviously!). And whenever I get a Margarita, I may need a second one (this is starting to sound a little "When You Get a Moose a Muffin"-y to me). But what if I want to enjoy my Mexican food and margarita(s) in the privacy of my own sunny backyard? I can get my food to-go but they tend frown upon giving anyone alcohol to-go. I am condemned to margarita mix or squeezing a thousand limes. OR I can have these delicious Pomegranate Margaritas which require <b><u>very</u> </b>little effort (hence the two minute title) and have great flavor! </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">This recipe comes from Kay Hartz, my friend Rachael's mom, who introduced my college roommates and our parents to fast and tasty margaritas that you make by the pitcher. I think she changes the ratio of the tequila to beer, but I usually like to do 1 to 2 cans tequila then the rest cheap beer. Adding the pomegranate juice makes it taste good and you look pretty fancy drinking it. Don't forget the salt (or sugar) rim! </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Impress your friends with these Cheater Pomegranate Margaritas this Cinco de Mayo! Try serving with <a href="http://thewalshcookbook.blogspot.com/2011/09/pork-carnitas-and-carnitas-tacos-cathy.html" target="_blank">Pork Carnitas and Carnitas Tacos </a>, <a href="http://www.thewalshcookbook.blogspot.com/2015/02/the-orange-sauce-aka-crack-sauce-cathy.html" target="_blank">The Orange Sauce (aka Crack Sauce)</a>, <a href="http://thewalshcookbook.blogspot.com/2011/06/pico-de-gallo-caity.html" target="_blank">Pico de Gallo</a> and <a href="http://thewalshcookbook.blogspot.com/2011/07/mexican-style-hominy-erin.html" target="_blank">Mexican Style Hominy</a> for a feast you'll want to eat over and over again. </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">One year ago: <a href="http://thewalshcookbook.blogspot.com/2014/04/lemony-brussels-sprout-chips-caity.html" target="_blank">Lemony Brussels Sprout Chips</a></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Two years ago: <a href="http://thewalshcookbook.blogspot.com/2013/04/sunrise-shirley-templemimosa-caity.html" target="_blank">Sunrise Shirley Temple/Mimosa</a>, <a href="http://thewalshcookbook.blogspot.com/2013/04/thai-grilled-chicken-cathy.html" target="_blank">Thai Grilled Chicken</a>, <a href="http://thewalshcookbook.blogspot.com/2013/04/grilled-skirt-steak-with-herb.html" target="_blank">Grilled Skirt Steak with Herb Chimichurri </a></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Three years ago: <a href="http://thewalshcookbook.blogspot.com/2012/04/wild-rice-broccoli-casserole-caity.html" target="_blank">Wild Rice Broccoli Casserole</a></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Four years ago: <a href="http://thewalshcookbook.blogspot.com/2011/04/pb-sandwiches-erin.html" target="_blank">PB&Strawberry Sandwiches</a></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS2Y7GYdre8hGSKOg9d2vPvmb7nuq_dJfQApO_duHR6X0scqV4qtJvhCQ3uyeilE91V6woKjtWZjHFz1SoKbDGGCmRxnoVLhPtT8qtS0dGqGz_fU63fLoufAEqu3bU5yapsDvMVg_YRL0/s1600/margarita+ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS2Y7GYdre8hGSKOg9d2vPvmb7nuq_dJfQApO_duHR6X0scqV4qtJvhCQ3uyeilE91V6woKjtWZjHFz1SoKbDGGCmRxnoVLhPtT8qtS0dGqGz_fU63fLoufAEqu3bU5yapsDvMVg_YRL0/s1600/margarita+ingredients.jpg" height="400" width="400" /> </a> </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">what you'll need:</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">1 can <b>frozen limeade</b></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><b>tequila</b></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><b>cheap beer</b></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><b>Pomegranate juice </b>(optional)<b><br /></b></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">fresh <b>lime wedges</b></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><b>salt </b>or <b>sugar</b> for the rim </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Pour frozen limeade concentrate into pitcher. Then follow the directions on the can, making a major substitution - alcohol instead of water. </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOsKVgVh9YvQxsQJSq2Ba5HKQIQvG-5rc9k-wi3-WkngriMgSAUFMWU1kJ4Gcoz53Z8lPFv3ppb7K6ToBdwiWDEQ0MbdQvxhvXhsPYJ1kVfTUVYFbLc6n4NBv7AQLgNQTqBaVsdmIaQHM/s1600/margarita+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOsKVgVh9YvQxsQJSq2Ba5HKQIQvG-5rc9k-wi3-WkngriMgSAUFMWU1kJ4Gcoz53Z8lPFv3ppb7K6ToBdwiWDEQ0MbdQvxhvXhsPYJ1kVfTUVYFbLc6n4NBv7AQLgNQTqBaVsdmIaQHM/s1600/margarita+3.jpg" height="310" width="400" /> </a></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Depending on who will be consuming these Margaritas, I will change the amount of tequila. During a Saturday BBQ, I may put in 2 cans of tequila. But if it's Sunday night and everyone has to work the next day, I lean toward just 1 can. </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">After determining the amount of tequila, fill the rest with beer. For example: my can's instructions say mix 1 can of frozen concentrate with 4-1/3 cans water. So if you used 1 can of tequila, then use 3-1/3 cans of beer. </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Then add pomegranate juice to taste. </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"> To make a salt/sugar rim, pour a pile of salt or sugar (or a mixture!) onto a plate. Rub a lime wedge onto the rim of each glass. While it is still wet, place the glass rim down into the pile of salt/sugar. Pour the margaritas and cheers!</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"> </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">One year ago: <a href="http://thewalshcookbook.blogspot.com/2014/04/lemony-brussels-sprout-chips-caity.html" target="_blank">Lemony Brussels Sprout Chips</a></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Two years ago: <a href="http://thewalshcookbook.blogspot.com/2013/04/sunrise-shirley-templemimosa-caity.html" target="_blank">Sunrise Shirley Temple/Mimosa</a>, <a href="http://thewalshcookbook.blogspot.com/2013/04/thai-grilled-chicken-cathy.html" target="_blank">Thai Grilled Chicken</a>, <a href="http://thewalshcookbook.blogspot.com/2013/04/grilled-skirt-steak-with-herb.html" target="_blank">Grilled Skirt Steak with Herb Chimichurri </a></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Three years ago: <a href="http://thewalshcookbook.blogspot.com/2012/04/wild-rice-broccoli-casserole-caity.html" target="_blank">Wild Rice Broccoli Casserole</a></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Four years ago: <a href="http://thewalshcookbook.blogspot.com/2011/04/pb-sandwiches-erin.html" target="_blank">PB&Strawberry Sandwiches</a></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLCROyxI3hXxtWKrY-uS_PhgdnCnISKxksYQAigasK9bf4tYi70TV7qtnOVjDwGdjjUvmrzy4Ysvg-CiRceeQHUEXnCm8o3cnOSvDp6QPNIhsNYLafGkQMv0G9PooUlz9-aS12Jn1cK68/s1600/margarita+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLCROyxI3hXxtWKrY-uS_PhgdnCnISKxksYQAigasK9bf4tYi70TV7qtnOVjDwGdjjUvmrzy4Ysvg-CiRceeQHUEXnCm8o3cnOSvDp6QPNIhsNYLafGkQMv0G9PooUlz9-aS12Jn1cK68/s1600/margarita+2.jpg" height="640" width="467" /></a></div>
<br />The Walsh Cookbookhttp://www.blogger.com/profile/01310361239184360767noreply@blogger.com0tag:blogger.com,1999:blog-2712151126505204452.post-56548158628674842592015-04-17T11:27:00.002-06:002015-04-17T11:27:44.118-06:00Butternut Caprese - Caity <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1b4d8ctXMA6bBEmL3U8A6jN7Xl4JUODHaB-m6H8ozrRjJB7HZXZ4-lKUd0M5CyuCVHTLA0xhaBK5memWnAtZqV-V5Oyf8RDEdfCnnuZdSLT_nCdOwiolwnxsRhj8Vyk3Mtm3cLF1hUt8/s1600/butternut+caprese+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1b4d8ctXMA6bBEmL3U8A6jN7Xl4JUODHaB-m6H8ozrRjJB7HZXZ4-lKUd0M5CyuCVHTLA0xhaBK5memWnAtZqV-V5Oyf8RDEdfCnnuZdSLT_nCdOwiolwnxsRhj8Vyk3Mtm3cLF1hUt8/s1600/butternut+caprese+2.jpg" height="640" width="457" /> </a></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">There are some days when I am entirely uninspired to cook anything. I am hungry but nothing sounds good. First world problems right?. I am sick of making the stuff I usually cook and I can't seem to think of anything that makes me feel excited about making dinner. </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Am I resigned to ordering pizza??? Sometimes. But usually, I like to open Erin Gleeson's cookbook, "The Forest Feast", and flip through her fresh and easy recipes and I am inspired to whip up something delicious! If you haven't seen it, this cookbook has gorgeous pictures of fresh food that doesn't require a million steps (perfect for when you're feeling lazy!). This recipe for Butternut Caprese comes from her cookbook and I highly recommend it. It's perfect as a light lunch or I served it for dinner with baked chicken thighs and <a href="http://thewalshcookbook.blogspot.com/2014/09/summer-zucchini-noodle-salad-caity.html" target="_blank">Summer Zucchini Noodle Salad</a> and it was fantastic! I recommend serving it as soon as it's ready to prevent any avocado browning. </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Serves 3-4 as a meal, serves 6 as a side dish</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">One year ago: <a href="http://thewalshcookbook.blogspot.com/2014/04/spring-greens-with-warm-goat-cheese.html" target="_blank">Spring Greens with Warm Goat Cheese</a>, <a href="http://thewalshcookbook.blogspot.com/2014/04/lemony-brussels-sprout-chips-caity.html" target="_blank">Lemony Brussels Sprout Chips</a></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Two years ago: <a href="http://thewalshcookbook.blogspot.com/2013/04/carmelized-grapefruit-with-yogurt-caity.html" target="_blank">Caramelized Grapefruit with Yogurt</a>, <a href="http://thewalshcookbook.blogspot.com/2013/04/white-pizzas-with-arugula-caity.html" target="_blank">White Pizzas with Arugula</a>, <a href="http://thewalshcookbook.blogspot.com/2013/04/open-face-egg-sandwich-caity.html" target="_blank">Open-Face Egg Sandwich </a></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Three years ago: <a href="http://thewalshcookbook.blogspot.com/2012/04/wild-rice-broccoli-casserole-caity.html" target="_blank">Wild Rice and Broccoli Casserole</a></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Four years ago:<a href="http://thewalshcookbook.blogspot.com/2011/04/green-posole-with-chicken-erin.html" target="_blank"> Green Posole with Chicken</a>, <a href="http://thewalshcookbook.blogspot.com/2011/04/texas-sheet-cake-cathy.html" target="_blank">Texas Sheet Cake</a></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglO_AF9RBAckoYJFI0Q5haWP15qM4gQmAbf95ReLkOvg9vOr-u9d8mGAl3V-F6EEzAOzJl0iHXpD1RpZO6tnwo7kQAya6-C_q1sCLF1rzVLlfO6u4Rs6J40ytyRB7llM2mhfvo9erWq6g/s1600/butternut+caprese+ing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglO_AF9RBAckoYJFI0Q5haWP15qM4gQmAbf95ReLkOvg9vOr-u9d8mGAl3V-F6EEzAOzJl0iHXpD1RpZO6tnwo7kQAya6-C_q1sCLF1rzVLlfO6u4Rs6J40ytyRB7llM2mhfvo9erWq6g/s1600/butternut+caprese+ing.jpg" height="400" width="400" /> </a> </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">what you'll need: </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">1 medium<b> butternut squash</b></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">1 cup<b> cherry tomatoes</b>, sliced in half</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">1 ripe <b>avocado</b>, cubed</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">2 cups <b>fresh mozarella</b>, cubed (I bought the Ciliegine size and cut them into quarters)</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">1/2 cup <b>fresh basil</b>, sliced chiffonade (for instructions click here) </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><b>olive oil</b>, to taste</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><b>balsamic vinegar</b>, to taste</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><b>salt and pepper</b>, to taste</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Preheat the oven to 425 F. While it's heating up, peel and cube the butternut squash (see pictures below to help you from accidentally cutting your hand off while trying to cube). </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqWqLCHXClwcgt4wvZLxlloleJJlW92t2zUx45jgaasZU9R7viJG_G9XVxNLH1d7tYcfbwEqC4GArjD2Kq9pHqIrp0HO6olqMFxEFqWFUCbIv_OIFqUPcKrlSL_6iMFRO6hKOGT9I2faQ/s1600/butternut+caprese+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqWqLCHXClwcgt4wvZLxlloleJJlW92t2zUx45jgaasZU9R7viJG_G9XVxNLH1d7tYcfbwEqC4GArjD2Kq9pHqIrp0HO6olqMFxEFqWFUCbIv_OIFqUPcKrlSL_6iMFRO6hKOGT9I2faQ/s1600/butternut+caprese+1.jpg" height="400" width="400" /> </a></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Place cubes on a large sheet pan. Drizzle olive oil over butternut squash cubes and season with salt and pepper. Roast at 425 F for 30-40 minutes until soft and slightly browned - but not mushy.</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLdWhWYQltIGMBM9pl3y07BMhW8kBCMi9VfFoAZ-aEQM5aONpRwHiEOI1yUDRzmlZKrepxoNh4qOBm9_5T-4eQlqJWIdGE3O7Fdw-uAgaf3D8TFqzNoHzINymvYYecgkaPuNoI2NxWzMQ/s1600/butternut+squash+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLdWhWYQltIGMBM9pl3y07BMhW8kBCMi9VfFoAZ-aEQM5aONpRwHiEOI1yUDRzmlZKrepxoNh4qOBm9_5T-4eQlqJWIdGE3O7Fdw-uAgaf3D8TFqzNoHzINymvYYecgkaPuNoI2NxWzMQ/s1600/butternut+squash+5.jpg" height="400" width="400" /> </a></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Allow the butternut squash to cool for several minutes. Then combine with cherry tomatoes, avocado, mozzarella, and basil. </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Dress with olive oil, balsamic vinegar, salt and pepper. Serve fresh!</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">One year ago: <a href="http://thewalshcookbook.blogspot.com/2014/04/spring-greens-with-warm-goat-cheese.html" target="_blank">Spring Greens with Warm Goat Cheese</a>, <a href="http://thewalshcookbook.blogspot.com/2014/04/lemony-brussels-sprout-chips-caity.html" target="_blank">Lemony Brussels Sprout Chips</a></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Two years ago: <a href="http://thewalshcookbook.blogspot.com/2013/04/carmelized-grapefruit-with-yogurt-caity.html" target="_blank">Caramelized Grapefruit with Yogurt</a>, <a href="http://thewalshcookbook.blogspot.com/2013/04/white-pizzas-with-arugula-caity.html" target="_blank">White Pizzas with Arugula</a>, <a href="http://thewalshcookbook.blogspot.com/2013/04/open-face-egg-sandwich-caity.html" target="_blank">Open-Face Egg Sandwich </a></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Three years ago: <a href="http://thewalshcookbook.blogspot.com/2012/04/wild-rice-broccoli-casserole-caity.html" target="_blank">Wild Rice and Broccoli Casserole</a></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Four years ago:<a href="http://thewalshcookbook.blogspot.com/2011/04/green-posole-with-chicken-erin.html" target="_blank"> Green Posole with Chicken</a>, <a href="http://thewalshcookbook.blogspot.com/2011/04/texas-sheet-cake-cathy.html" target="_blank">Texas Sheet Cake</a></span></span><div class="separator" style="clear: both; text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkk65M_u2mXKdjSvF-RIpLDkzxhyphenhyphenbpeF0OWip-afdIQqMKU54V-fYlBTnrk6-JqVt6XqpdQM3j012qHrFq0T5cqH1-ibNlzfumKbbvfpUvhuHU1a8RQkd80IcpOpaanAqzY8-XAO5k7UA/s1600/butternut+caprese+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkk65M_u2mXKdjSvF-RIpLDkzxhyphenhyphenbpeF0OWip-afdIQqMKU54V-fYlBTnrk6-JqVt6XqpdQM3j012qHrFq0T5cqH1-ibNlzfumKbbvfpUvhuHU1a8RQkd80IcpOpaanAqzY8-XAO5k7UA/s1600/butternut+caprese+3.jpg" height="300" width="400" /></a></div>
<br />The Walsh Cookbookhttp://www.blogger.com/profile/01310361239184360767noreply@blogger.com0tag:blogger.com,1999:blog-2712151126505204452.post-56374715266023534962015-03-31T20:18:00.001-06:002015-03-31T20:18:37.669-06:00Polenta with Red Sauce and Sausage - Caity & Cathy<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTQ-wdks9-Kt5N9Ql3L9fICfZD1c6wsrq4ZE9x9pzLjEN34-4ux7fuV3j395vhoWuFm_7TPr5YTe3iCPgfdp17aNvmW4nWc7s7F7I27X6xk4Tiwh01IlA4gRGtub0pwo7fFQb7QG82EO8/s1600/polenta+with+red+sauce+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTQ-wdks9-Kt5N9Ql3L9fICfZD1c6wsrq4ZE9x9pzLjEN34-4ux7fuV3j395vhoWuFm_7TPr5YTe3iCPgfdp17aNvmW4nWc7s7F7I27X6xk4Tiwh01IlA4gRGtub0pwo7fFQb7QG82EO8/s1600/polenta+with+red+sauce+1.jpg" height="400" width="320" /> </a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">This recipe is an old Walsh Cookbook favorite, from way back when the Walsh Cookbook was still in the .doc phase. It is so easy to make and fantastic comfort food for any season. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Here is my mom's excerpt from the original recipe:</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">"
<span>This
is another great recipe from our kitchen builder/restaurateur friend,
Andrea.<span> </span>This is a favorite of Dad’s,
especially because he’s become quite fond of polenta.<span> </span>This is a warm, homey, comforting one-dish
meal that seems especially perfect in the winter.<span> </span>As with most of Andrea’s recipes that he
taught us, this is deceptively simple and quick to make, but very
delicious.<span> </span>In the summer when I put
zucchini in absolutely everything I make, I add some cubed zucchini and sauté
it with the meat.<span> </span>Very yummy.<span> </span>Sliced fresh mushrooms would be very nice,
too. "</span></span></span><style>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span>An additional note: Andrea is also the creator of <a href="http://thewalshcookbook.blogspot.com/2011/05/keegans-rigatoni-pasta-with-broccoli.html" target="_blank">"Keegan's Rigatoni Pasta with Broccoli and Sausage"</a>, another delicious dish! </span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span>One year ago: <a href="http://thewalshcookbook.blogspot.com/2014/03/strawberry-club-sandwiches-caity.html" target="_blank">Strawberry Club Sandwiches</a></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span>Two years ago: <a href="http://thewalshcookbook.blogspot.com/2013/03/lemon-pepper-spaghetti-nests-caity.html" target="_blank">Lemon Pepper Spaghetti Nests</a></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span>Three years ago: <a href="http://thewalshcookbook.blogspot.com/2012/03/marinated-buffalo-mozzarella-and-tomato.html" target="_blank">Marinated Buffalo Mozzarella and Tomato</a></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span>Four years ago: <a href="http://thewalshcookbook.blogspot.com/2011/03/paprika-shrimp-pasta-erin.html" target="_blank">Paprika Shrimp Pasta</a></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmSkBy0_TMAKbbfxAYPgAyD3F3uZguREhGEp7EI-7CaK95_t6cHywtccdOyUohrHrtqnn43FEt2cnONDwx_8AXPy3VoTqfkoXo2kHK_iIP-Oen51DdSI9SKDmIp_Xnq3UH59jt3Ddh54g/s1600/polenta+with+red+sauce+ing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmSkBy0_TMAKbbfxAYPgAyD3F3uZguREhGEp7EI-7CaK95_t6cHywtccdOyUohrHrtqnn43FEt2cnONDwx_8AXPy3VoTqfkoXo2kHK_iIP-Oen51DdSI9SKDmIp_Xnq3UH59jt3Ddh54g/s1600/polenta+with+red+sauce+ing.jpg" height="400" width="400" /> </a> </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">what you'll need:</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>for the sauce: </i></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">2 cloves <b>garlic</b>, peeled and minced or crushed</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1-2 Tbsp. good <b>olive oil</b></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1-1/2 lbs <b>ground pork or sausage </b>(I use bulk Italian sausage)</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">a good pinch of c<b>rushed red pepper flakes</b></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">2-28 oz. cans of <b>plain chopped tomatoes</b>, undrained</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1-1/4 cup <b>sliced olives</b> of your choosing (I like half pitted California olives, and half pimento stuffed green olives)</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1 small <b>zucchini</b>, large diced or sliced <b>mushrooms</b> (optional) </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">freshly ground <b>pepper</b>, to taste</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>salt</b>, to taste</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>for the polenta: </i></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">6 cups <b>water</b></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1 tsp. <b>kosher salt</b>, or to taste</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1-1/2 cups <b>polenta</b> (or coarse-ground cornmeal)</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>to serve: </i></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">freshly grated, good-quality <b>Parmesan cheese</b> to serve </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> In a saucepan or frying pan over medium-high heat, cook the garlic in a couple Tbsp. of olive oil until softened. Add pork or sausage, and cook, breaking up the large chunks until browned. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Add crushed red pepper, tomatoes and olives. Add salt and pepper to taste. Simmer for half an hour or so. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Meanwhile, make the polenta. In a large pot, bring 6 cups of water to a boil. Slowly pour the polenta in, stirring throughout. Allow to simmer, stirring very frequently with a wooden spoon, making sure you scrape the bottom - particularly as it starts to thicken to prevent the bottom from burning. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijfEXfs8q9YHfPwJPCogFXKWnr4GqBqAoYhneZLV-o7oL065bWp2RuXMmfkSR8kaB-5lzxHp-fNxi24TpD5usqwLJihvMTCkZ0oxJu4hzuhA9j-DxE7BshN1NgaE_kfilp7IZQNx4m3AM/s1600/polenta+with+red+sauce+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijfEXfs8q9YHfPwJPCogFXKWnr4GqBqAoYhneZLV-o7oL065bWp2RuXMmfkSR8kaB-5lzxHp-fNxi24TpD5usqwLJihvMTCkZ0oxJu4hzuhA9j-DxE7BshN1NgaE_kfilp7IZQNx4m3AM/s1600/polenta+with+red+sauce+3.jpg" height="400" width="400" /> </a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">The top picture is the polenta as it's getting close to being done, but not quite there. The bottom picture is when it's nice and thick and ready to eat! </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">When the polenta is very thick, pour each serving into an individual dish (or a large serving bowl), top with red sauce, freshly grated Parmesan, and settle in for a cozy, comforting bowl of warmth. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span>One year ago: <a href="http://thewalshcookbook.blogspot.com/2014/03/strawberry-club-sandwiches-caity.html" target="_blank">Strawberry Club Sandwiches</a></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span>Two years ago: <a href="http://thewalshcookbook.blogspot.com/2013/03/lemon-pepper-spaghetti-nests-caity.html" target="_blank">Lemon Pepper Spaghetti Nests</a></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span>Three years ago: <a href="http://thewalshcookbook.blogspot.com/2012/03/marinated-buffalo-mozzarella-and-tomato.html" target="_blank">Marinated Buffalo Mozzarella and Tomato</a></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span>Four years ago: <a href="http://thewalshcookbook.blogspot.com/2011/03/paprika-shrimp-pasta-erin.html" target="_blank">Paprika Shrimp Pasta</a></span></span></span></div>
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