tag:blogger.com,1999:blog-37871548304529150462024-03-13T08:32:41.978-07:00Bling Bling's Cooking Experiencesblingfoodhttp://www.blogger.com/profile/06954728350605733003noreply@blogger.comBlogger97125tag:blogger.com,1999:blog-3787154830452915046.post-47338781994524516932011-03-26T17:48:00.000-07:002011-03-26T18:01:59.446-07:00Salads / challahOh hay y'all. I'm in Florida at my dad's house and my sisters and I cooked dinner on Friday. The following are a few items that I made.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Lz5kxBnpHVROSidWvuVgbhPemUO89KUCFsaZdDEO3A-3e-_jDmIEwvNr9eQgPcEtUQ98onl7IZ_Tv1XDUja7aZvvVrS3YsnbueeXxE5I3Mb82u7VTtsHkg2LlC_1vosK79vEZkfUBUg/s1600/IMG_0038.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Lz5kxBnpHVROSidWvuVgbhPemUO89KUCFsaZdDEO3A-3e-_jDmIEwvNr9eQgPcEtUQ98onl7IZ_Tv1XDUja7aZvvVrS3YsnbueeXxE5I3Mb82u7VTtsHkg2LlC_1vosK79vEZkfUBUg/s320/IMG_0038.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5588555922026651266" /></a><br />Roasted red beet salad. The beets were cut up, tossed with olive oil and lemon juice, salt, pepper. Then roasted for perhaps an hour at 375 or 400. This was really yummy. Especially since this dish costed $2 to make. Hurray for cheap beets!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuO_rpkCqcsLl43D5CXzYPPTTWPkz0Aon8-8hyphenhyphenKSJZxK9EJX0umIpCX8kHT6j3a0px7xw7O-BS8WshQNPpKvulEclfWB21s7KaqXLT9DcCfuWM6JWCimkjEgPhbP1rG2qHltOlCZC7NEs/s1600/IMG_0042.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuO_rpkCqcsLl43D5CXzYPPTTWPkz0Aon8-8hyphenhyphenKSJZxK9EJX0umIpCX8kHT6j3a0px7xw7O-BS8WshQNPpKvulEclfWB21s7KaqXLT9DcCfuWM6JWCimkjEgPhbP1rG2qHltOlCZC7NEs/s320/IMG_0042.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5588556839418441058" /></a><br />Fennel and citrus salad. I sliced the fennel thin and cut segments of oranges and grapefruit. The dressing was olive oil and lemon juice. I enjoyed this but the citrus segments got a little broken up. Still yummy!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtKYxdFWLbdALusszgQc0UiVKdg5BTaBVLrNhPFq5TR6JzCsMlKEnfbZwXA5iePyNbiQU0if6v9EfxYc_I4x5_5KdE_uQOY2FgsMRqytmXahPjNpiHwkCSBT2cW-r4KQKzdIvbKvxfAfs/s1600/IMG_0037.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtKYxdFWLbdALusszgQc0UiVKdg5BTaBVLrNhPFq5TR6JzCsMlKEnfbZwXA5iePyNbiQU0if6v9EfxYc_I4x5_5KdE_uQOY2FgsMRqytmXahPjNpiHwkCSBT2cW-r4KQKzdIvbKvxfAfs/s320/IMG_0037.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5588557494666669058" /></a><br />Endive, celery, apple golden raisin, and walnut salad. Dressing consisted of white wine, lemon juice, olive oil. This salad was ok. The chunks of apple were too big I thought. Also the endive pretty much got lost behind the celery and other ingredients. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjncflnH5fQb4tkSskenk5BFvj9pdY8Htma2lwasbgZxverMBNyt4sToT6tck1TbC7FX-M8IB2jVlJ1V9p4sVmV__0zpyXMXj8lu40QS-R_bJ_EZPb13Y-CLwL3r8XHTZ-Mpy4w4X4-b_E/s1600/IMG_0032.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjncflnH5fQb4tkSskenk5BFvj9pdY8Htma2lwasbgZxverMBNyt4sToT6tck1TbC7FX-M8IB2jVlJ1V9p4sVmV__0zpyXMXj8lu40QS-R_bJ_EZPb13Y-CLwL3r8XHTZ-Mpy4w4X4-b_E/s320/IMG_0032.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5588558252615391890" /></a><br />Challah! I am never good at making a uniform challah - as in the same size the whole way through. This challah was a lot fatter on one end. It was delicious nonetheless!<br /><br />That ees all for now!blingfoodhttp://www.blogger.com/profile/06954728350605733003noreply@blogger.com1tag:blogger.com,1999:blog-3787154830452915046.post-27857737606816679342010-04-03T16:15:00.000-07:002010-04-03T16:34:20.937-07:00Sourdough<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0MD81KXwh6PrxFoyNo3hqwWvyUniRJuk18kUETu5xT6BwNduffGA255Bhrt53Fv-3zTMwYmUcN4xvZR5aha23CSDHjX7jvyYnCKj55iXXfeMh7fyEwfSRFECzo49ZM6GNbGB7IUD0anc/s1600/100_9271.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0MD81KXwh6PrxFoyNo3hqwWvyUniRJuk18kUETu5xT6BwNduffGA255Bhrt53Fv-3zTMwYmUcN4xvZR5aha23CSDHjX7jvyYnCKj55iXXfeMh7fyEwfSRFECzo49ZM6GNbGB7IUD0anc/s320/100_9271.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5456056688059885618" /></a>Howdy y'all. I made sourdough, actually a few months ago now. Again from <a href="http://www.amazon.com/dp/1580089984">peter reinhart's book</a>. It was sooooooo good. It totally had the sourdough taste and was very moist. I tried to make sure that I added as little extra flour as possible so that the dough was still pretty sticky the whole time. It wasn't hard to deal with though, since I have a kitchenaid. Mmmm so good. People at work liked it too. Unfortunately my starter is in the trash because it was totally unsustainable. So I need to find a new method of maintaining a starter.<br /><br />Another picture of one of the loaves:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdVOuVpqC4kIcCdc0qLNlNWixmTevyIvSpay26mt5EVE_3RwWRswqYjBH9cdliCtuy_8h3cbZANznL6bvS2mu4lYZnl1jJhr6BTmesiRUdxc2l6weGH6lvpt04d4HeQ9Yfd9sg-keIZ0Q/s1600/100_9266.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdVOuVpqC4kIcCdc0qLNlNWixmTevyIvSpay26mt5EVE_3RwWRswqYjBH9cdliCtuy_8h3cbZANznL6bvS2mu4lYZnl1jJhr6BTmesiRUdxc2l6weGH6lvpt04d4HeQ9Yfd9sg-keIZ0Q/s320/100_9266.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5456057301049823714" /></a><br /><br />I think next up is bagels, because I'm skipping the pizza doughs.blingfoodhttp://www.blogger.com/profile/06954728350605733003noreply@blogger.com0tag:blogger.com,1999:blog-3787154830452915046.post-80491819677823852010-02-27T17:33:00.000-08:002010-02-27T17:46:58.780-08:00Pain au Levain<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQrQuM2A8glAaXSp0gJ_Z9e1iOxMqdCMiA6RIY7DAgBHaQGGmImwEfF86vJzlISaZ2lO3U90aRLevLne6pOzod9T8CG7JBDhV5SDwab4eICtQLwjEmhs7t3MRzCyIojXBytHW8TJOGEFQ/s1600-h/100_9188.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQrQuM2A8glAaXSp0gJ_Z9e1iOxMqdCMiA6RIY7DAgBHaQGGmImwEfF86vJzlISaZ2lO3U90aRLevLne6pOzod9T8CG7JBDhV5SDwab4eICtQLwjEmhs7t3MRzCyIojXBytHW8TJOGEFQ/s320/100_9188.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5443102613886231698" /></a>Hi! I made pain au levain from <a href="http://www.amazon.com/dp/1580089984">peter reinhart's book</a>. This was the first time I used a starter in my bread. I made a starter from scratch. This involved me going through all of the phases laid out in the book. The bread came out good! I don't know if it was worth 2 weeks of trouble to get the starter ready. Not to mention having the starter die twice (and having to restart the starter) before getting it right. Also the starter doesn't seem sustainable. Having to add over 2 cups of flower every 5 days and throwing out the majority of it sounds unrealistic. The bread was good though!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAiD_KP_7yH9HDdsEAEUWpwBt5A2vHw6pIQpeaKSxOqZ2kT0p8ii_d1us0ghwcKWR8MRB5EZJEOy-biPS-J8QLk_xfUgmkCzzDOjF7TA45qdUB1Up6YX2l6sBVkGxaI-o7CS5uiq8l5Jw/s1600-h/100_9191.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAiD_KP_7yH9HDdsEAEUWpwBt5A2vHw6pIQpeaKSxOqZ2kT0p8ii_d1us0ghwcKWR8MRB5EZJEOy-biPS-J8QLk_xfUgmkCzzDOjF7TA45qdUB1Up6YX2l6sBVkGxaI-o7CS5uiq8l5Jw/s320/100_9191.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5443102912028717074" /></a><br /><br />I think the bread did have more flavor than usual. I cut up the bread into pieces and brought it to work:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyUPoQDGrUolu4tmeXA8GL_zoPCGkDprhK08W4Tflq88If5-vn6sVV2cab1P6lXhW4CmHSmtoyUKBwhsLrE4HKe_pTvdSDo-440eQhXuT_M_Ig99SRmigzh9RefYZska2ojeQJ_A35-xA/s1600-h/100_9193.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyUPoQDGrUolu4tmeXA8GL_zoPCGkDprhK08W4Tflq88If5-vn6sVV2cab1P6lXhW4CmHSmtoyUKBwhsLrE4HKe_pTvdSDo-440eQhXuT_M_Ig99SRmigzh9RefYZska2ojeQJ_A35-xA/s320/100_9193.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5443103303191689810" /></a><br /><br />I split the dough into 2 batches. I probably overcooked the second batch but I kind of like it when it's almost burnt:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEIRrEV871wfUukCdhyphenhyphenafZ0tCcR_8Bh8vyurjYxZOOHNY9qnvwmWcYHesE1qe8LSKADy4n3TdwVUXstULnH07U_2rfJbVIkLidncQY44k4GduaMl9yQzgRXkS9NV4ZG0XiZltpVKRrUf0/s1600-h/100_9197.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEIRrEV871wfUukCdhyphenhyphenafZ0tCcR_8Bh8vyurjYxZOOHNY9qnvwmWcYHesE1qe8LSKADy4n3TdwVUXstULnH07U_2rfJbVIkLidncQY44k4GduaMl9yQzgRXkS9NV4ZG0XiZltpVKRrUf0/s320/100_9197.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5443103792692622066" /></a><br /><br />And here the second batch is sliced:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimyHw6ymysL_uMr2YCMvTrjzOQZ-RzJ53Gjelk3WYmmR1aLXF5CG90IIwsFqVDOJ2lrcPrQnDbUqVJOUaq8SqgaTOWPfs_uteJ22GzHjUOnIMOtCkWbPUSwRh76kKjSVPcC16It0TTkRg/s1600-h/100_9202.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimyHw6ymysL_uMr2YCMvTrjzOQZ-RzJ53Gjelk3WYmmR1aLXF5CG90IIwsFqVDOJ2lrcPrQnDbUqVJOUaq8SqgaTOWPfs_uteJ22GzHjUOnIMOtCkWbPUSwRh76kKjSVPcC16It0TTkRg/s320/100_9202.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5443104074236598610" /></a><br /><br />Next up, sourdough!blingfoodhttp://www.blogger.com/profile/06954728350605733003noreply@blogger.com0tag:blogger.com,1999:blog-3787154830452915046.post-53270305061482256442010-01-31T17:24:00.000-08:002010-01-31T17:32:05.226-08:00Focaccia<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijUNHNRKJZBiHd3JefToDSmJnkTO1QKNaV9b7MxhggBHZK437KDEZXixV6noOYKAdbt8EkUaY2s0CPR_iEPdnsUgJjxn9duEGb_g5zV4zbpBZtzFrkkWsaVQqcwLQPuK6Nt3FCdmuqiws/s1600-h/foc.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijUNHNRKJZBiHd3JefToDSmJnkTO1QKNaV9b7MxhggBHZK437KDEZXixV6noOYKAdbt8EkUaY2s0CPR_iEPdnsUgJjxn9duEGb_g5zV4zbpBZtzFrkkWsaVQqcwLQPuK6Nt3FCdmuqiws/s320/foc.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5433081200453230210" /></a>Hi! I made focaccia last week. Again, it was from <a href="http://www.amazon.com/gp/product/1580089984">this</a> book. The dough is very similar to the dough used to make the ciabatta that I made a few weeks prior. The dough comes out so smooth and feels so good when I have to mess with it. <br /><br />The process involves putting together the initial dough, stretching it out a bit, and putting it in a ball shape. Then I left it in the refrigerator, covered, for 2 to 3 days. At that point I spread the dough out into a big cookie sheet, and dotted it with my fingers. <br /><br />The topping I used was a sort of herb oil. All it was was olive oil, red pepper flakes, minced garlic. chili powder, kosher salt and black pepper. <br /><br />The focaccia was amazing right out of the oven. It was so crispy on top and soft underneath. I brought it into work the next day and it was still good but the top was no longer crispy. People seemed to like it, though.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf95ISsmYpEv8mNTiU_qwJ6Hw_zABLVCJIhTok-ilEj4FPICu2IApxCzGyP4kOc5jYWawxzroWQ44KPnbIUMlp0BQwdDDAnkx4PGNmWU9n9pR1M7wzOe_tlORsZj6KwUQH8-lks6cN2HQ/s1600-h/full-foc.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf95ISsmYpEv8mNTiU_qwJ6Hw_zABLVCJIhTok-ilEj4FPICu2IApxCzGyP4kOc5jYWawxzroWQ44KPnbIUMlp0BQwdDDAnkx4PGNmWU9n9pR1M7wzOe_tlORsZj6KwUQH8-lks6cN2HQ/s320/full-foc.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5433081299839097874" /></a><br /><br />Next up, pain au levain. My starter is well on its way already! (Sort of.)blingfoodhttp://www.blogger.com/profile/06954728350605733003noreply@blogger.com0tag:blogger.com,1999:blog-3787154830452915046.post-20826160950244140632009-12-27T21:24:00.001-08:002009-12-27T21:33:22.313-08:00Apple chips<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcX5EZ6nhdWquPMXt8mNl-DcoH5ZhcSPbgtszVQEm6R7FlRqEKBllyYuZC1z0VrW2T1vOZ7fy0DpfTeL5BILY7fPoGhDlBzrFEswFgr2YabxaOFEL5v-P1RfGk_cdhtRjGSncR0utVOPk/s1600-h/100_9081.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcX5EZ6nhdWquPMXt8mNl-DcoH5ZhcSPbgtszVQEm6R7FlRqEKBllyYuZC1z0VrW2T1vOZ7fy0DpfTeL5BILY7fPoGhDlBzrFEswFgr2YabxaOFEL5v-P1RfGk_cdhtRjGSncR0utVOPk/s320/100_9081.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5420154567539840114" /></a>Hokay, so. At pike place market there are these people that sell apple chips. They claim that they are 100% apple with nothing added. They're supposedly just baked. Those things are amazing. I love them so much I want to cry. Sooo I decided to try it out for myself. I used my mandolin to cut some gala apples and bake them at about 275 for around 2 hours I think. The outcome was terrific!! I loved it!! It tasted like the pike place market people!! Sooooo good. I am in love. Such an awesome snack. The chips are completely crisp, and they produce such a satisfying crunch when you bite into them. The only problem with these guys is they take a long time to bake (about 2 hours) and you can't make a lot at a time, since they probably can't be layered on top of each other on the baking sheet.<br /><br />Here's the before pic:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsN4g1RFSWrlMhi6_Btks9mjTshQIY3N7zJUWCtzC2FSJ2-M5DT0pKNDOghFLayOaJ-4e955AnU_vTxf_q-bTUkN3wsPIas5sk3LevLbpIOUFK-dlWLPRDVvNk8rqY0o5OW17njsbz5g8/s1600-h/100_9079.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsN4g1RFSWrlMhi6_Btks9mjTshQIY3N7zJUWCtzC2FSJ2-M5DT0pKNDOghFLayOaJ-4e955AnU_vTxf_q-bTUkN3wsPIas5sk3LevLbpIOUFK-dlWLPRDVvNk8rqY0o5OW17njsbz5g8/s320/100_9079.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5420154798459554242" /></a><br /><br />And another after shot:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEAnR-oBUqzQ677Y6maxuYuWSP4gqEl0IGfulN0x3JtLgMNWytaD7RF-g1zZJtkJinEoPj4Yr8rcF6_yrCHJiDL88H12yi8WwCKR_iyyDApv7u5zvV27gmVnA3D1oxhHTjhy-5uEyE6Nk/s1600-h/100_9083.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEAnR-oBUqzQ677Y6maxuYuWSP4gqEl0IGfulN0x3JtLgMNWytaD7RF-g1zZJtkJinEoPj4Yr8rcF6_yrCHJiDL88H12yi8WwCKR_iyyDApv7u5zvV27gmVnA3D1oxhHTjhy-5uEyE6Nk/s320/100_9083.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5420155044767174546" /></a><br /><br />Check out this cool chip with the star:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSocToHxOfD1Um47X46Ogpw8a_SW1F4OaV1sPRZOKVIub3K_0EwcPbzPZiAgPkESCjQXz1Wtdx-Nnq9AGIVrEiaXg5K-zu2OUSOIaKcxjorvdKQg4S5bryyzP8KTPt2uU3mQM1LvhDOhQ/s1600-h/100_9084.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSocToHxOfD1Um47X46Ogpw8a_SW1F4OaV1sPRZOKVIub3K_0EwcPbzPZiAgPkESCjQXz1Wtdx-Nnq9AGIVrEiaXg5K-zu2OUSOIaKcxjorvdKQg4S5bryyzP8KTPt2uU3mQM1LvhDOhQ/s320/100_9084.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5420155310916314178" /></a>blingfoodhttp://www.blogger.com/profile/06954728350605733003noreply@blogger.com2tag:blogger.com,1999:blog-3787154830452915046.post-33993926356241637762009-12-27T21:07:00.000-08:002009-12-27T21:20:48.855-08:00Ciabatta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUzyiucoYrTsFLPOjfVUX8qu4Hw9QYeMboiqsCR8hO0Sm8lHeEkdzgmkK_TizgTIERObwT4b0eEwyEm_f5pkdWe4rskjwqhshjrxHMsoQdsL70e05XXT1wtzEUi_arxgy3PQf7Ff3CHmU/s1600-h/100_9059.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUzyiucoYrTsFLPOjfVUX8qu4Hw9QYeMboiqsCR8hO0Sm8lHeEkdzgmkK_TizgTIERObwT4b0eEwyEm_f5pkdWe4rskjwqhshjrxHMsoQdsL70e05XXT1wtzEUi_arxgy3PQf7Ff3CHmU/s320/100_9059.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5420150886832735138" /></a>Happy holidays! Last week my older sister and I made ciabatta, again from <a href="http://www.amazon.com/gp/product/1580089984">this</a> book. It was amaaaaazing. Definitely my favorite bread from the book so far. The bubbles in the bread were so big and awesome looking. The bread was amazing as toast. One recipe made 3 ciabattas. Mmm. Definitely will make again.<br /><br />And now, some more pictures for your viewing pleasure.<br /><br />BUBBLES!!!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJN6sV2Z9on5sEeIxEBBKbYSL3JnfcfHokyAInr-XgKigMwKqU5K_uCatl5WpkaRlPGEzTzXZcA2Nf_jiSCmP9Qpo8ka_Rv7gLHJ6tN1YfgfiGUZ0gabhfEkKFrO-ACeWCfvD9WFFaDME/s1600-h/100_9067.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJN6sV2Z9on5sEeIxEBBKbYSL3JnfcfHokyAInr-XgKigMwKqU5K_uCatl5WpkaRlPGEzTzXZcA2Nf_jiSCmP9Qpo8ka_Rv7gLHJ6tN1YfgfiGUZ0gabhfEkKFrO-ACeWCfvD9WFFaDME/s320/100_9067.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5420151236566435410" /></a><br /><br />TOAST!!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj_rz79hLhpQ83jcr3PN3Hd9jCn7E04Tz5wrXjso8eXrZ866tl5IFqDFey-1MalUSwVyy6Sdxp3SOCv1hkiMmMcYn_qiTO_qy3D4BWNIppoV3gVhZcMtAd1tfYWNz_zoSZcW9i7PJwjiE/s1600-h/100_9073.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj_rz79hLhpQ83jcr3PN3Hd9jCn7E04Tz5wrXjso8eXrZ866tl5IFqDFey-1MalUSwVyy6Sdxp3SOCv1hkiMmMcYn_qiTO_qy3D4BWNIppoV3gVhZcMtAd1tfYWNz_zoSZcW9i7PJwjiE/s320/100_9073.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5420151509997873026" /></a><br /><br />TOAST WITH GOAT CHEESE!!! This seems like it'd be good with some sun dried tomatoes on top iykwis. Riyeeeet.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrmWYx6uBQ3-_ZVwkVru-38liexJo_xJax7w2gp3b412jFNVbqMbxQu5MM4dpptnYl5OTAlnGK-7tACckHNF8N7drRAofBQSqJD3lHPvZedF0YhaEV8Oe7uzxZOqN9dI5sx3sVXq-brAY/s1600-h/100_9075.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrmWYx6uBQ3-_ZVwkVru-38liexJo_xJax7w2gp3b412jFNVbqMbxQu5MM4dpptnYl5OTAlnGK-7tACckHNF8N7drRAofBQSqJD3lHPvZedF0YhaEV8Oe7uzxZOqN9dI5sx3sVXq-brAY/s320/100_9075.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5420151906536781378" /></a><br /><br />...next up, focaccia!blingfoodhttp://www.blogger.com/profile/06954728350605733003noreply@blogger.com1tag:blogger.com,1999:blog-3787154830452915046.post-22665700980964163422009-12-23T22:52:00.000-08:002009-12-23T23:03:04.836-08:00Classic french bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPsv0JJiMEe6lditR72bobobYTfWdcmLzBopdYZTVXDJBzmTzHAFmjD3TY3Eocb63_f9j6VKwO-ONN6tbMQx-GTXlLXcfOjrhertD9haS5bGuiSC2pQ6UfarATEWQ-VYHuY5XlZ0uGeyc/s1600-h/100_9035.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPsv0JJiMEe6lditR72bobobYTfWdcmLzBopdYZTVXDJBzmTzHAFmjD3TY3Eocb63_f9j6VKwO-ONN6tbMQx-GTXlLXcfOjrhertD9haS5bGuiSC2pQ6UfarATEWQ-VYHuY5XlZ0uGeyc/s320/100_9035.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5418694195224853602" /></a>Oh hi. I made the second recipe in <a href="http://www.amazon.com/Peter-Reinharts-Artisan-Breads-Every/dp/1580089984/ref=sr_1_1?ie=UTF8&s=books&qid=1261637628&sr=1-1">this</a> book. It came out delicious. Tasted like real bread. One thing I did wrong was make the cuts in the dough too deep, as you can see in the pictures. Also, apparently the baguettes were supposed to be half the size. I was supposed to make 4 instead of 2. Whoops! Anyway, here are a few pictures from along the way:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-xhbhE8iO3ZPIFYZERqFFFemqn5HRjT5yfb5Skkm57dQPU0KwSnFkyOBFA7kKlB8_MQ3HBLfKkP-BssAXDlyH3YHze3tlG-6rWbg_3rL-iR84gd_PICM3eMDtIl1WjSaWsiNf6kGwGvo/s1600-h/100_9030.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-xhbhE8iO3ZPIFYZERqFFFemqn5HRjT5yfb5Skkm57dQPU0KwSnFkyOBFA7kKlB8_MQ3HBLfKkP-BssAXDlyH3YHze3tlG-6rWbg_3rL-iR84gd_PICM3eMDtIl1WjSaWsiNf6kGwGvo/s320/100_9030.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5418693042704044226" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-8X8qaxRLNg0Pd5mUQaDK1MRwXIGS8rQFR8Nca0EL_HQxU1JSletridBJEarQdTPFqIoLnE__XJoxObe19ZKP9pCmfKyu8jNXo6-m30i6SbXSOIQRMo7RoHnnedhMyaGVtVHhsqNym50/s1600-h/100_9032.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-8X8qaxRLNg0Pd5mUQaDK1MRwXIGS8rQFR8Nca0EL_HQxU1JSletridBJEarQdTPFqIoLnE__XJoxObe19ZKP9pCmfKyu8jNXo6-m30i6SbXSOIQRMo7RoHnnedhMyaGVtVHhsqNym50/s320/100_9032.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5418693240995577058" /></a><br /><br />And then here they are:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjthUxztewyAoYWabeA5V0-V-uPYI2OGS_eL4cVfU6obmgpj8VmvweMsDf-fKwEd1udWG30Gw0puDk6ADwtOhTNuv6bLDML2ybciBbIiN4Mjqtkwt5cpaT1tkUU2BWrSdfu_enZ7z1Ok_8/s1600-h/100_9036.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjthUxztewyAoYWabeA5V0-V-uPYI2OGS_eL4cVfU6obmgpj8VmvweMsDf-fKwEd1udWG30Gw0puDk6ADwtOhTNuv6bLDML2ybciBbIiN4Mjqtkwt5cpaT1tkUU2BWrSdfu_enZ7z1Ok_8/s320/100_9036.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5418693453075214690" /></a><br /><br />I also brought them to work:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY9M-1oDFMOMirarbYfXMLX6tikRDiuFC5HwjNA6rM9-PeHh6M2d-XYep4uv08v-nCWedPQjEXLqd0vV8aftVAGN54sKF0zWV47PU4S3QFCPcBbidLvGgRKzXOHiHNlvd14Okap0cq2Hc/s1600-h/100_9043.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY9M-1oDFMOMirarbYfXMLX6tikRDiuFC5HwjNA6rM9-PeHh6M2d-XYep4uv08v-nCWedPQjEXLqd0vV8aftVAGN54sKF0zWV47PU4S3QFCPcBbidLvGgRKzXOHiHNlvd14Okap0cq2Hc/s320/100_9043.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5418693714946908482" /></a><br /><br />Some people at work seemed indifferent about the bread and some said it was good. No one had the guts to say it was bad. Next up, ciabatta!blingfoodhttp://www.blogger.com/profile/06954728350605733003noreply@blogger.com3tag:blogger.com,1999:blog-3787154830452915046.post-50893179037629214152009-12-08T17:23:00.000-08:002009-12-08T17:44:12.203-08:00"Lean Bread" from Peter Reinhart<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUHj2Jw19_EZZAVO0RaUQFTxT8NuLMcWqHZkTLHhznvbvbuqKOaZAU66XMajFzKlBJDPzoZRC7Fq2pc2ujEtl55azGZ_OqHXVRXUmr1LjY8m3xPCLT1HEbpgKFh47yp36Q-Z6IgSqMh0c/s1600-h/100_9021.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUHj2Jw19_EZZAVO0RaUQFTxT8NuLMcWqHZkTLHhznvbvbuqKOaZAU66XMajFzKlBJDPzoZRC7Fq2pc2ujEtl55azGZ_OqHXVRXUmr1LjY8m3xPCLT1HEbpgKFh47yp36Q-Z6IgSqMh0c/s320/100_9021.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5413046129589598914" /></a>Oh hello there. I made the first recipe from Peter Reinhart's <a href="http://www.amazon.com/Peter-Reinharts-Artisan-Breads-Every/dp/1580089984/ref=sr_1_1?ie=UTF8&s=books&qid=1260321826&sr=8-1">new book</a>.<br /><br />It is called "Lean Bread". I don't know why though. It probably explains in the description. The bread came out awesome.<br /><br />Here's a picture of the final product:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh16s4sxOH3nH-FNuv5J4095RHm_vr0e4atx_mEe22ByfHFmwNRL15kgR8TQnP-6VKQaObzgUiJUnbJP_x6WmRU8LZBu6YJJCRmosB06zjofcKkwiuW0_qZ4OXiBGEWmpaqYsje6wFt6zE/s1600-h/100_9020.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh16s4sxOH3nH-FNuv5J4095RHm_vr0e4atx_mEe22ByfHFmwNRL15kgR8TQnP-6VKQaObzgUiJUnbJP_x6WmRU8LZBu6YJJCRmosB06zjofcKkwiuW0_qZ4OXiBGEWmpaqYsje6wFt6zE/s320/100_9020.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5413042287917250290" /></a><br /><br />The recipe made enough to produce two of them:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqIghJvFvyyC5v0ocThxFe-Bqi9QA9pHRmcKCso_Sd7GsfYao32Hb0gosFeBR_y3agTeMs71VWbwD0yUjnZbyRk4VKZKyfdLHyb3X5_YHOErM0CJLAJsjUUm6ii-NX7SY5BkFHFcXW8i8/s1600-h/100_9022.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqIghJvFvyyC5v0ocThxFe-Bqi9QA9pHRmcKCso_Sd7GsfYao32Hb0gosFeBR_y3agTeMs71VWbwD0yUjnZbyRk4VKZKyfdLHyb3X5_YHOErM0CJLAJsjUUm6ii-NX7SY5BkFHFcXW8i8/s320/100_9022.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5413042484466952594" /></a><br /><br />I made the dough, which was pretty painless, and then let it sit in my refrigerator for 2 to 3 days (but you don't have to leave it in there that long). Then, day of, you have to shape the dough and then let it rise for 1 hour, covered:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1RGtqvrAi0GZlM4BKVu8TNKjRMCJIcEoUPrmRJ_ijLUGirLTnWXfH2FL8bc37NReExw-yh0nqiFW9A_bKRlHbSpAM0oqvIVekn6ZP00ORAFF7V4W2-Ms-qJWalARvznWIyeS0H4to80M/s1600-h/100_9009.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1RGtqvrAi0GZlM4BKVu8TNKjRMCJIcEoUPrmRJ_ijLUGirLTnWXfH2FL8bc37NReExw-yh0nqiFW9A_bKRlHbSpAM0oqvIVekn6ZP00ORAFF7V4W2-Ms-qJWalARvznWIyeS0H4to80M/s320/100_9009.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5413042975852663602" /></a><br /><br />Then, let the dough rise for another hour, uncovered:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga1sGD9CG4p8H8HKLqgyWhyAPvqvz2N1t02m6f-jzozdsEkc0f2VjAi6aBuHFHo_2XM3SPcYZv_QjT9gQjEW5Mo8MVuoI_zXZV925YAV0FfUz3-5zVA6IRGQVtoqCXa_FhL6wq8qW3FIA/s1600-h/100_9013.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga1sGD9CG4p8H8HKLqgyWhyAPvqvz2N1t02m6f-jzozdsEkc0f2VjAi6aBuHFHo_2XM3SPcYZv_QjT9gQjEW5Mo8MVuoI_zXZV925YAV0FfUz3-5zVA6IRGQVtoqCXa_FhL6wq8qW3FIA/s320/100_9013.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5413043129941811090" /></a><br /><br />Then, I managed to blow all the fuses in my house other than the oven, before actually putting the bread in the oven. I still baked the bread, using candle light to see:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHX-RZ2Y9IyrT7i_Rdc2ztt1CnwpCjcE5AYoI-aW7Njp3G-SKnxv7SnA51ZsNghZ9uQ-c7AlkZ_l12oAjhulct6FbmoQPJ8LMK03RK9E834w7prpc0aHKsXSkcictzRNrNa57lilo4gfE/s1600-h/100_9014.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHX-RZ2Y9IyrT7i_Rdc2ztt1CnwpCjcE5AYoI-aW7Njp3G-SKnxv7SnA51ZsNghZ9uQ-c7AlkZ_l12oAjhulct6FbmoQPJ8LMK03RK9E834w7prpc0aHKsXSkcictzRNrNa57lilo4gfE/s320/100_9014.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5413043379916815410" /></a><br /><br />I still got a shot of the babies in the oven:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvjsPnWzzGnjss3s9Vuu32mMPWBjufYazHmNy6ESCAs2IS_e077_zND_V-hF0IJda_7PrSk16NNy3N3mSW4_bH-Nplf2Yoq28cfTju_qxHVOEG_vwi-2f-IwP4aOdot92M5sBd0dQLTGk/s1600-h/100_9017.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvjsPnWzzGnjss3s9Vuu32mMPWBjufYazHmNy6ESCAs2IS_e077_zND_V-hF0IJda_7PrSk16NNy3N3mSW4_bH-Nplf2Yoq28cfTju_qxHVOEG_vwi-2f-IwP4aOdot92M5sBd0dQLTGk/s320/100_9017.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5413045753443630338" /></a><br /><br />Since my refrigerator wasn't working (as there was no power in my place), I decided to put my refrigerated goods in bags and hang them outside my window:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7njF7fqzACCEhHa_hiBB_z9ESZ9xTQLZd6-Yk_hZ8W0fHXYbspEiM_422XtwCOKYa3n0J0plACcAozwGxXLeofz8I2npDCjE1knz7X0-P0sGaoby2H4Qf6CCRZc2cVLh5NYD2cPi0-nw/s1600-h/100_9025.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7njF7fqzACCEhHa_hiBB_z9ESZ9xTQLZd6-Yk_hZ8W0fHXYbspEiM_422XtwCOKYa3n0J0plACcAozwGxXLeofz8I2npDCjE1knz7X0-P0sGaoby2H4Qf6CCRZc2cVLh5NYD2cPi0-nw/s320/100_9025.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5413043749347065618" /></a><br /><br />And 2 more windows:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI8IZpFQK24NW0H76G0m1xLzh_UX9Ol3HVadikKsOD27CmmvTauOw1U6htC2Y164zpGINVl27oIUZ1-menK9jwDHRd6qxLjXDxi4vRSpWbjHL1tIxThY7l0TXDAM9NXcDBxnzOKnIezn4/s1600-h/100_9024.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI8IZpFQK24NW0H76G0m1xLzh_UX9Ol3HVadikKsOD27CmmvTauOw1U6htC2Y164zpGINVl27oIUZ1-menK9jwDHRd6qxLjXDxi4vRSpWbjHL1tIxThY7l0TXDAM9NXcDBxnzOKnIezn4/s320/100_9024.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5413043877735069298" /></a><br /><br />Hopefully there is power when I get home but I'm not getting my hopes up. Didn't hear back from my landlord yet.blingfoodhttp://www.blogger.com/profile/06954728350605733003noreply@blogger.com4tag:blogger.com,1999:blog-3787154830452915046.post-43924520895168136262009-09-01T23:01:00.000-07:002009-09-01T23:12:46.884-07:00Tomato and onion tart<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8S7mJitElqk8OokA0SkFhxygSPzyLfb6ansSa4MUDufZPLYay4DUT-74E8ll3KwE3Ws4l5fhJIfLR8MLmIzpkG3REL3KPORmNUQ-DNDLK-pdYRd-zCNBT6-R4sMT4jvyedtbC6179A88/s1600-h/august+056.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8S7mJitElqk8OokA0SkFhxygSPzyLfb6ansSa4MUDufZPLYay4DUT-74E8ll3KwE3Ws4l5fhJIfLR8MLmIzpkG3REL3KPORmNUQ-DNDLK-pdYRd-zCNBT6-R4sMT4jvyedtbC6179A88/s320/august+056.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5376747953190228914" /></a> Hey hey. I made a tomato and onion tart today. I am staying at my mom's house right now and she has mad tomato plants in full bloom around the house, so I used those cherry tomatoes in this tart. The bottom layer is 1 large onion that I caramelized, 1 package of feta cheese, a bunch of basil leaves (also from my mom's garden) and 2 eggs. I mixed all of those together and put that on the bottom of the tart. On top of that I put a bunch of cherry tomatoes that I had roasted in the oven before hand for about an hour. The crust is a whole wheat and olive oil crust. I thought that the tart was very delicious. In the future I will work on the crust, because it was a little tough. The cherry tomatoes were really good though, since they were roasted before hand. The feta cheese was also delicious.<br /><br />And here it is after my sister and I got our hands on it:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqk8hWA-70phieQJ3E0aXp-IMkdhTMuEARdI0v8Z0NYWvfTDtcKkghmMZMIu_I05XQqM-aaskilsuJ4CMklz399ELHwURlMSqDhxUVqMwIPEkRO1_EbvKiONQVWA5ixKAe8p1NxEMwxxk/s1600-h/august+059.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqk8hWA-70phieQJ3E0aXp-IMkdhTMuEARdI0v8Z0NYWvfTDtcKkghmMZMIu_I05XQqM-aaskilsuJ4CMklz399ELHwURlMSqDhxUVqMwIPEkRO1_EbvKiONQVWA5ixKAe8p1NxEMwxxk/s320/august+059.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5376748485058927410" /></a><br /><br />I totally took what felt like all day to make this tart. Ok, not all day, but a good 3 or 4 hours. It's nice having nothing to do, and just taking my time and being inefficient. I can only do that for another week and a half!blingfoodhttp://www.blogger.com/profile/06954728350605733003noreply@blogger.com4tag:blogger.com,1999:blog-3787154830452915046.post-64380826596160595402009-04-19T20:39:00.000-07:002009-04-19T20:59:02.140-07:00MatbuchaHi there. I made matbucha, pronounced mott-boo-cha, where the 'ch' is the sound of clearing your throat. Matbucha is a Moroccan tomato dish that primarily consists of tomatoes, spicy peppers and garlic. I guess red peppers are often also put in there but I'm not sure. Technically you're supposed to make it with really ripe tomatoes but I had to make it with normal tomatoes. This is how it went down.<br /><br />I cut up about 6 medium sized tomatoes into big chunks. I seeded and cut up 6 jalapenos, and chopped about 8 cloves of garlic, as shown below.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL4aW6BG4P_p1tCqNaEOPwmqLmCHCxE5PiwtmjFRoDgPs3HHpWZG2CvQDUShMYr5RMjTiXx0Yv0RLnjyUuGcL6QPPbKU-6i5o9w2zzbBjwAx-3YhcSGmhlWgfjLuQNIHbQjsjThQu5s9g/s1600-h/matbucha+007.JPG"><img id="BLOGGER_PHOTO_ID_5326613948045907698" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL4aW6BG4P_p1tCqNaEOPwmqLmCHCxE5PiwtmjFRoDgPs3HHpWZG2CvQDUShMYr5RMjTiXx0Yv0RLnjyUuGcL6QPPbKU-6i5o9w2zzbBjwAx-3YhcSGmhlWgfjLuQNIHbQjsjThQu5s9g/s320/matbucha+007.JPG" border="0" /></a><br /><br />I then put all of these ingredients, as well as 1/4 cup of olive oil, and salt and cracked black pepper in my soup pot:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmwtylIeUPmlGSyjgGIOtmwsBRVsDkKMPYNzzC5Uc_oyA7ELT1Mtjj55h29VCjwuhMeQB1s_0aC0G2rBqbHOpFGoeTTMesULdcWlRft__2qZkEL0uKCyMJ2mxZFPATkkCe2EWidiFNeyA/s1600-h/matbucha+014.JPG"><img id="BLOGGER_PHOTO_ID_5326614345358551506" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmwtylIeUPmlGSyjgGIOtmwsBRVsDkKMPYNzzC5Uc_oyA7ELT1Mtjj55h29VCjwuhMeQB1s_0aC0G2rBqbHOpFGoeTTMesULdcWlRft__2qZkEL0uKCyMJ2mxZFPATkkCe2EWidiFNeyA/s320/matbucha+014.JPG" border="0" /></a><br /><br />Next I opened up a big can of whole peeled tomatoes:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdKQAzqevTAfQNafDze6-hfmJ1oW-4Whg8Kve-pS4YIObYv3b3YqcpMx5zsLRIUrqks-hOfOllXmr541PFYqy4a8F0KvRFwGRgGnXkLRSCbP15BNrDGVY11Osni4V3Fdg6J2rzCzac0PU/s1600-h/matbucha+015.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdKQAzqevTAfQNafDze6-hfmJ1oW-4Whg8Kve-pS4YIObYv3b3YqcpMx5zsLRIUrqks-hOfOllXmr541PFYqy4a8F0KvRFwGRgGnXkLRSCbP15BNrDGVY11Osni4V3Fdg6J2rzCzac0PU/s320/matbucha+015.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5326614770707786306" /></a><br /><br />And poured them into the soup pot (aw yeah, action shot):<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPUwx1zDAkpo39fD1QWqCISAkCMozha2iB2_FRieQgZouBjbTEKBwuscRc3O8jl3uZ4_CqYIrC7QQyYnIy-pRtCujG1DvlDJDDGvEBz_o5_z_jvTNWNudRqOl-DYboSasmPz08-8cDPBY/s1600-h/matbucha+016.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPUwx1zDAkpo39fD1QWqCISAkCMozha2iB2_FRieQgZouBjbTEKBwuscRc3O8jl3uZ4_CqYIrC7QQyYnIy-pRtCujG1DvlDJDDGvEBz_o5_z_jvTNWNudRqOl-DYboSasmPz08-8cDPBY/s320/matbucha+016.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5326614967896667250" /></a><br /><br />And then it looked like this:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia_Ft4KtdDevEZfFDXmRRdo9DsdDDIpLjkAt9ajhJaXytuAOT-yK06OcGUDZWTsHcaXxFnDBpf2bI4WuMuhyBEKvc0kDFZIGo3Fqdrv2A54_9veMINDYGkUigatHKtXfmVfScJG71SZLE/s1600-h/matbucha+018.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia_Ft4KtdDevEZfFDXmRRdo9DsdDDIpLjkAt9ajhJaXytuAOT-yK06OcGUDZWTsHcaXxFnDBpf2bI4WuMuhyBEKvc0kDFZIGo3Fqdrv2A54_9veMINDYGkUigatHKtXfmVfScJG71SZLE/s320/matbucha+018.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5326615183943901954" /></a><br /><br />I had these roasted red bell peppers hanging out in my fridge and decided that I wasn't going to use them for anything else<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR1HJIWjbcv24wgESA72qwkto-rK-QVZoWCjNSNMllQiUhgppnL1LBhPcbavCAwy5i-vmRwq_HbQiyOtzhtvwKmFgvyPQzO7XE3XnRFiPElrNyHp6LCWtAJDTFopfnzWMKvp4ShpwYG8g/s1600-h/matbucha+019.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR1HJIWjbcv24wgESA72qwkto-rK-QVZoWCjNSNMllQiUhgppnL1LBhPcbavCAwy5i-vmRwq_HbQiyOtzhtvwKmFgvyPQzO7XE3XnRFiPElrNyHp6LCWtAJDTFopfnzWMKvp4ShpwYG8g/s320/matbucha+019.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5326615497458299074" /></a><br /><br />So I threw them in the pot:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCuBpluFpsWyPHNUtddBDgiIVgUZDDl_WHyPkPqXSKwjGT41GQ_wMY-cZfmZvAqIAoTKdXui90xTCSrSBnm7aIce19L9A0MF8CMT_dXiIGQXlGCkhgOpFSkfYwFX4xU44aPoVXrtHGAJ8/s1600-h/matbucha+020.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCuBpluFpsWyPHNUtddBDgiIVgUZDDl_WHyPkPqXSKwjGT41GQ_wMY-cZfmZvAqIAoTKdXui90xTCSrSBnm7aIce19L9A0MF8CMT_dXiIGQXlGCkhgOpFSkfYwFX4xU44aPoVXrtHGAJ8/s320/matbucha+020.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5326615649561125682" /></a><br /><br />And then it looked like this:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi592JVCOPwbSeQfJtuyEg2eQVFT8py_-hA4_BtOtf6wA8_w5fxLXr3g87G4DHuZj4m1s96S9ESirGdjFH1mi_HHQVe4zk0DmCrGDkn0uD-28QWzstopAmbLw53pBfMlKgiSQgo9_KslFw/s1600-h/matbucha+022.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi592JVCOPwbSeQfJtuyEg2eQVFT8py_-hA4_BtOtf6wA8_w5fxLXr3g87G4DHuZj4m1s96S9ESirGdjFH1mi_HHQVe4zk0DmCrGDkn0uD-28QWzstopAmbLw53pBfMlKgiSQgo9_KslFw/s320/matbucha+022.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5326615820854046738" /></a><br /><br />I then let these ingredients simmer, covered, for about an hour and a half, stirring every once in a while<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmYaFFRV5DEYK0ZB3Qz5JtAiJn5_sguAXwZ-gla_ixMKgj_PxT6glGvbinIA53WmBY0amfEmcCaWSLr4suLVB1wxo7rwZvOc88kLENG-hrsQ2jFhTH5lJRojhW0_0fbAwvXyDzul_jGcM/s1600-h/matbucha+023.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmYaFFRV5DEYK0ZB3Qz5JtAiJn5_sguAXwZ-gla_ixMKgj_PxT6glGvbinIA53WmBY0amfEmcCaWSLr4suLVB1wxo7rwZvOc88kLENG-hrsQ2jFhTH5lJRojhW0_0fbAwvXyDzul_jGcM/s320/matbucha+023.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5326616047144039570" /></a><br /><br />Eventually the whole thing becomes pretty watery and at that point you want to let it cook half covered, to let the juices evaporate<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDbUqpKZPUJneZ1Y-VAnDy8uHFE10A5QV_iqqRrVADHD7CEeN0YjqIwB27I5zHhgQzvFj7WPHbKfcPRFkl0vQxG39trnHvc47_W39yXIGTQLuNkUHkJe3oBMF9O4SrjYJ-VtM7-g9Amlo/s1600-h/matbucha+024.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDbUqpKZPUJneZ1Y-VAnDy8uHFE10A5QV_iqqRrVADHD7CEeN0YjqIwB27I5zHhgQzvFj7WPHbKfcPRFkl0vQxG39trnHvc47_W39yXIGTQLuNkUHkJe3oBMF9O4SrjYJ-VtM7-g9Amlo/s320/matbucha+024.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5326616371193539970" /></a><br /><br />...And finally, you end up with something like this:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyHm9GBJf8cTFp5M6pu3LRc-wigtgufOreGdoBUQfyyCVmtfEoSd1N5E90WM7ro2eoJvvblfVkEjuJoe1heSTUYGW6eOPXiCVfOdmnZ52FR0_ffzI6bRfEuRcUCMCVla4j7zII7Sbid1w/s1600-h/matbucha+025.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyHm9GBJf8cTFp5M6pu3LRc-wigtgufOreGdoBUQfyyCVmtfEoSd1N5E90WM7ro2eoJvvblfVkEjuJoe1heSTUYGW6eOPXiCVfOdmnZ52FR0_ffzI6bRfEuRcUCMCVla4j7zII7Sbid1w/s320/matbucha+025.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5326616591085728914" /></a><br /><br />All that fit in this little container:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBrkq2dRFSgvbrnvMpltHGhV-odFgk32jZt1jC5oUFoege_Fj7TAdsGUck2puK04UuiS-PPeF5CfmScdv8gBALeGMwmNLC63uAQzi3UDkigbNQqF2jKac8AGyO2ebMeKxkGNykTIbBPBI/s1600-h/matbucha+026.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBrkq2dRFSgvbrnvMpltHGhV-odFgk32jZt1jC5oUFoege_Fj7TAdsGUck2puK04UuiS-PPeF5CfmScdv8gBALeGMwmNLC63uAQzi3UDkigbNQqF2jKac8AGyO2ebMeKxkGNykTIbBPBI/s320/matbucha+026.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5326616764926793682" /></a><br /><br />I made a wheat challah to enjoy this with, but you do your thing<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQwoWZNXxkua8_oZltMwp8PF99dKGkQr6FUkUyk4Z3mOCGU5kVO9fbeWCQ5KvnNcvSMGOxNY1if6Es9UZsme7hHu5v4hpPJYWWLRqrSxm5aPXGEd0CWYZpkJYSrXMwGtaZ14KzWgTWyCA/s1600-h/matbucha+028.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQwoWZNXxkua8_oZltMwp8PF99dKGkQr6FUkUyk4Z3mOCGU5kVO9fbeWCQ5KvnNcvSMGOxNY1if6Es9UZsme7hHu5v4hpPJYWWLRqrSxm5aPXGEd0CWYZpkJYSrXMwGtaZ14KzWgTWyCA/s320/matbucha+028.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5326616976859827074" /></a>blingfoodhttp://www.blogger.com/profile/06954728350605733003noreply@blogger.com4tag:blogger.com,1999:blog-3787154830452915046.post-74269571729187727762009-04-09T19:53:00.000-07:002009-04-09T20:17:06.373-07:00Baba GanoushI love food blogs that have lots of pictures, so from now on I will attempt to have more pictures of the steps of the recipe. For pesach I made baba ganoush for the first time. Here is how it went down.<br /><br />Ingredients:<br />3 eggplants<br />5 tbsp mayo<br />juice of 1 lemon<br />4 cloves garlic<br />cumin<br />salt<br />pepper<br /><br />I tryed charring the first eggplant over a burner but it just wasn't working out for me. My mom then told me that I could put all 3 eggplants on a baking sheet and broil them... so that's what I did. I turned on the broiler and let the tops of the eggplants get nice and black. I then flipped them over. I did this so that all sides got charred, about 20-30 minutes. They then looked like this:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6_ces3bOZJauYuzTBQKhP1oXIhCjQcSKdUfQRNKNoFUJXhUdo3mV8bppOC2r4EMDJy_UzJRygsxSndCMJbGrkC8cNlj7vS8g4yelq94L0gwe3l0ckWkWSJBlaU50SpSgjc37YCJsDjj0/s1600-h/palo+alto+013.JPG"><img id="BLOGGER_PHOTO_ID_5322892213721438418" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6_ces3bOZJauYuzTBQKhP1oXIhCjQcSKdUfQRNKNoFUJXhUdo3mV8bppOC2r4EMDJy_UzJRygsxSndCMJbGrkC8cNlj7vS8g4yelq94L0gwe3l0ckWkWSJBlaU50SpSgjc37YCJsDjj0/s320/palo+alto+013.JPG" border="0" /></a><br /><br />As you can see, the eggplant is deflated and soft. The next step is to peel off the skin, making sure to leave all of the flesh.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUNjPs-xVF2BwWUM6Sir3cxSsFT9K2dr5ZzcGVHcdZZuIFNBoh1vEf42pLuLNl-DORdtKivxdSmAnGPirBqAVF2kC8XipHIrwf8xlKN1VWvrNGXODOLdyAX8KjfhMSuFqrAaoK6YyP5Jw/s1600-h/palo+alto+009.JPG"><img id="BLOGGER_PHOTO_ID_5322892647111419730" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUNjPs-xVF2BwWUM6Sir3cxSsFT9K2dr5ZzcGVHcdZZuIFNBoh1vEf42pLuLNl-DORdtKivxdSmAnGPirBqAVF2kC8XipHIrwf8xlKN1VWvrNGXODOLdyAX8KjfhMSuFqrAaoK6YyP5Jw/s320/palo+alto+009.JPG" border="0" /></a><br /><p>Next, chop up all of the flesh and put it in a bowl:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWYcrRhM8sC4YcF-B-Qco6fDlYQQ7QUcQXm81i79uPpBkRC7vrJfAi182RTcJjR18Ute4cpawWLjercpg6J5hxnVBgyflXX3HBBPv5nKimpEM07TwV6TEbvlaksQ2ei8EyF9x6BfLAX2Q/s1600-h/palo+alto+014.JPG"><img id="BLOGGER_PHOTO_ID_5322893682370192050" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWYcrRhM8sC4YcF-B-Qco6fDlYQQ7QUcQXm81i79uPpBkRC7vrJfAi182RTcJjR18Ute4cpawWLjercpg6J5hxnVBgyflXX3HBBPv5nKimpEM07TwV6TEbvlaksQ2ei8EyF9x6BfLAX2Q/s320/palo+alto+014.JPG" border="0" /></a><br /><br />I then blended this together:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0l-Giiw_pCqU4FkQ3wK_w5s2I8RucUpzAyW5KcdAjDfCbwfKdu5TL__DZvPevlpqc3SNnGk6ut2I11i5Ypjzoef9gkm8BrlIuFZiq2HXG3-Jb1GI5WI8t1UYi-4ZH4kv1ZwMkA18wHso/s1600-h/palo+alto+018.JPG"><img id="BLOGGER_PHOTO_ID_5322894305958475698" style="WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0l-Giiw_pCqU4FkQ3wK_w5s2I8RucUpzAyW5KcdAjDfCbwfKdu5TL__DZvPevlpqc3SNnGk6ut2I11i5Ypjzoef9gkm8BrlIuFZiq2HXG3-Jb1GI5WI8t1UYi-4ZH4kv1ZwMkA18wHso/s320/palo+alto+018.JPG" border="0" /></a><br /><br />... and then it looked like this:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJPG-IBbsLUA2HcOk3gvG4QNj2GW0Hc4WICiukX0YrsGn_MfXdiBRmUo7G4JIwv619HTM3J9tlGrl1MA7VoJL_qUJr6r3dTr43d-obLkUe-NncOY_RdCVlp6b-14dcHRXxD0Xh2nM2iFc/s1600-h/palo+alto+023.JPG"><img id="BLOGGER_PHOTO_ID_5322894971119412178" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJPG-IBbsLUA2HcOk3gvG4QNj2GW0Hc4WICiukX0YrsGn_MfXdiBRmUo7G4JIwv619HTM3J9tlGrl1MA7VoJL_qUJr6r3dTr43d-obLkUe-NncOY_RdCVlp6b-14dcHRXxD0Xh2nM2iFc/s320/palo+alto+023.JPG" border="0" /></a><br /><br />Then I added the rest of the ingredients.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJpUwH8EEysf-kY6sF_8vr_Yye5F4O7Gp0CkzCm212kNeHRu9ZOEBbjwRNa561kMdis0byWjur8qX3C9OvwGgSOK_ss7j4KGl44JUnvbsgLgnumti6zlqQHaK7yIcFIrRHY7qUPEkmaiA/s1600-h/palo+alto+026.JPG"><img id="BLOGGER_PHOTO_ID_5322895448416366946" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJpUwH8EEysf-kY6sF_8vr_Yye5F4O7Gp0CkzCm212kNeHRu9ZOEBbjwRNa561kMdis0byWjur8qX3C9OvwGgSOK_ss7j4KGl44JUnvbsgLgnumti6zlqQHaK7yIcFIrRHY7qUPEkmaiA/s320/palo+alto+026.JPG" border="0" /></a><br /><br />... and then it looked like this:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRyHR95v5ntdRwJWXAcueXzopcmnPefsIt0ANtsAb8gEPLceWxqwhXHlFXRRuV5eaA7iN4HvLm8bL7HXKM8DPqCmrOIN6IOSwdD4wiRLOUNVuFo9KlgmpmifsOghlAOLEU4x935wdT444/s1600-h/palo+alto+028.JPG"><img id="BLOGGER_PHOTO_ID_5322895742804702274" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRyHR95v5ntdRwJWXAcueXzopcmnPefsIt0ANtsAb8gEPLceWxqwhXHlFXRRuV5eaA7iN4HvLm8bL7HXKM8DPqCmrOIN6IOSwdD4wiRLOUNVuFo9KlgmpmifsOghlAOLEU4x935wdT444/s320/palo+alto+028.JPG" border="0" /></a><br /><br />Tada! It was good but not the best. If I make this again, I don't think I'll blend it. I like seeing seeds in baba ganoush and the blending did away with those. Instead, I think I'll cook it longer and then mash it up with a fork or something. I think it had a really nice flavor though, and it wasn't too mayo-y which was nice.</p>blingfoodhttp://www.blogger.com/profile/06954728350605733003noreply@blogger.com3tag:blogger.com,1999:blog-3787154830452915046.post-52540006191039091142009-04-02T19:28:00.001-07:002009-04-02T19:32:47.753-07:00Chocolate cookies with peanut butter chips<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggcRVqlDF1swJa7MAJuXoxESoO63MkdejM45IVFdjAo4uBpD0bk1R24s0WfTBaEl7WPtCUhIyPk1Ndhyphenhyphen-oqrCFLEPponhuuSZZ67FKIH1on6O0JQawc3CS-7dIgU9PRHKW2CXm9mg2V68/s1600-h/cookies+005.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggcRVqlDF1swJa7MAJuXoxESoO63MkdejM45IVFdjAo4uBpD0bk1R24s0WfTBaEl7WPtCUhIyPk1Ndhyphenhyphen-oqrCFLEPponhuuSZZ67FKIH1on6O0JQawc3CS-7dIgU9PRHKW2CXm9mg2V68/s320/cookies+005.JPG" alt="" id="BLOGGER_PHOTO_ID_5320286984897352866" border="0" /></a>These are delicious. Probably my favorite cookie that I've made. I've made these before but this time I subbed peanut butter chips for chocolate chips. I love these cookies because they're so rich and are also really soft. They remain soft for days. Crispy cookies are not my thing. <a href="http://coconutlime.blogspot.com/2008/03/double-chocolate-crackle-cookies.html">This</a> is the recipe I used (but replaced the chocolate chips with peanut butter chips). It also makes me feel better because only 2 tbsp of butter are called for to make 12 cookies... but I'm sure the quarter pound of bittersweet chocolate more than makes up for it ;^)blingfoodhttp://www.blogger.com/profile/06954728350605733003noreply@blogger.com2tag:blogger.com,1999:blog-3787154830452915046.post-45701080379717875882009-03-22T14:42:00.000-07:002009-03-22T14:56:30.920-07:00Cinnamon Rolls (part 2)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfTKklXpQVNHRgy4AYd_YwT4jwswOvP8NI1FQH3MbOctkuP-gjhMD8WyubgLQ9w25u41_cEm2U6Mp_nON5XVBVjIgnLy-jtTX4UOx_LZfS9TamZBRRB-xZ1BJRKVEpIddWLuBkLJ9cP0U/s1600-h/march09+025.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfTKklXpQVNHRgy4AYd_YwT4jwswOvP8NI1FQH3MbOctkuP-gjhMD8WyubgLQ9w25u41_cEm2U6Mp_nON5XVBVjIgnLy-jtTX4UOx_LZfS9TamZBRRB-xZ1BJRKVEpIddWLuBkLJ9cP0U/s320/march09+025.JPG" alt="" id="BLOGGER_PHOTO_ID_5316132169052149874" border="0" /></a>I had been craving cinnamon rolls for a while, and I finally made them. Oh my goodness, these are amazing. I didn't want to make a big batch because baked items like these, muffins and scones are only good the day of, and maybe a few days afterward. I followed <a href="http://whatscookingamerica.net/Bread/CinnamonRollsFantastic.htm">thi</a><a href="http://whatscookingamerica.net/Bread/CinnamonRollsFantastic.htm">s</a> recipe except I quartered the recipe, which yielded the perfect amount. Since the recipe calls for 2 eggs and I quartered it, I took a chance and used 1 egg. This caused the dough to be more sticky, so I added extra flour as I saw fit. Also, I used 1 packet of active dry yeast, when I think I was only supposed to use about 1/4 of it. This resulted in the cinnamon rolls being incredibly fluffy and delicious. I let the dough rise for about an hour, but the recipe says to let it rise for only about 10 minutes. I made the glaze out of powdered sugar, milk, salt and vanilla. Sooooo goooooood.<br /><br />Here they are after they were baked, pre icing:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyHN9ITUq7bxsx7CvMloxN2Bhgd7ZFHthKnmRjHBccFszsKK64i-OZVmWUpQc5mO-5HmPiKQOl_RJ8eRi6Bn-PrWCAuwv_YZNqZqQhucAg-16PYuJjkaWppO4_V-eZZPmMClbBPA5x2MQ/s1600-h/march09+034.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyHN9ITUq7bxsx7CvMloxN2Bhgd7ZFHthKnmRjHBccFszsKK64i-OZVmWUpQc5mO-5HmPiKQOl_RJ8eRi6Bn-PrWCAuwv_YZNqZqQhucAg-16PYuJjkaWppO4_V-eZZPmMClbBPA5x2MQ/s320/march09+034.JPG" alt="" id="BLOGGER_PHOTO_ID_5316132441557641538" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Finally, here they are after being iced:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7_fQJT9_qt8T8cnIbygu18qiDFzDY1T7blSS6NyIgSgFQu61vINl-Vzp2f-dY9bJWXpjMkavy7fjJDUmdc8QJDNEqbfoffktno658qJrkgrrSMX3wkIjg8-SYC0O79hasjNlt3e5_zI4/s1600-h/march09+035.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7_fQJT9_qt8T8cnIbygu18qiDFzDY1T7blSS6NyIgSgFQu61vINl-Vzp2f-dY9bJWXpjMkavy7fjJDUmdc8QJDNEqbfoffktno658qJrkgrrSMX3wkIjg8-SYC0O79hasjNlt3e5_zI4/s320/march09+035.JPG" alt="" id="BLOGGER_PHOTO_ID_5316132804398742274" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Ready to be eaten:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8QopSkekmIc-I0mpp1WRJ1XCg93Ec1Rqh-Cq4xDb5bZyDc98PZ09Q-FbS5q832zkMnfjAlLuw4fQlpUeLc16KiBncfzeDhFAMTgd7jM02B9Np5dcat7HcwWYXIQ58Hxgn1OZ8O_Qy2KA/s1600-h/march09+039.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8QopSkekmIc-I0mpp1WRJ1XCg93Ec1Rqh-Cq4xDb5bZyDc98PZ09Q-FbS5q832zkMnfjAlLuw4fQlpUeLc16KiBncfzeDhFAMTgd7jM02B9Np5dcat7HcwWYXIQ58Hxgn1OZ8O_Qy2KA/s320/march09+039.JPG" alt="" id="BLOGGER_PHOTO_ID_5316133087521722210" border="0" /></a>blingfoodhttp://www.blogger.com/profile/06954728350605733003noreply@blogger.com2tag:blogger.com,1999:blog-3787154830452915046.post-66133518384512568882009-01-25T21:08:00.000-08:002009-01-25T21:15:51.969-08:00Leek and Random Vegetable Quiche<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMy7laO_HGh770AIiuGovgP_M14rZmVRnYp_z5pkUdAMifVEJc8qH-3oOTOpWPvN0jiq7yEGNSygON5xlNThW1yTnXJm45TejDTFUasf8N2CBtB3q4-5bBF-ClElXf9VBEUM0PQdVajrs/s1600-h/january+046.JPG"><img id="BLOGGER_PHOTO_ID_5295466300129070802" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMy7laO_HGh770AIiuGovgP_M14rZmVRnYp_z5pkUdAMifVEJc8qH-3oOTOpWPvN0jiq7yEGNSygON5xlNThW1yTnXJm45TejDTFUasf8N2CBtB3q4-5bBF-ClElXf9VBEUM0PQdVajrs/s320/january+046.JPG" border="0" /></a>Ohai there. I made a quiche. The crust I made using <a href="http://www.101cookbooks.com/archives/000148.html">this</a> recipe (just the crust), and then I just went with the flow for the rest. The innards of the quiche consist of leek, broccoli, green beans, tomato, egg and cheddar cheese. I also topped the whole thing off with some mozzarella, just cuz. It came out pretty good. I really like the crust, it was perfect, and there was no butter involved! The innards were kind of plain, but still pretty good. Next time I'll prepare more of the filling because there was room for more. Also, maybe next time I'll put some ricotta or something in the filling. I'd still call this a success.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZAWc2bDVTaAK5hru_DFh7qtASwt3Nrnyy2krsduHD-Sfil5gaJvqpcas19QkLovxZFzqR_wv5PLhUCeqkADxJzc78JsG0D_HH2kURPnD7bkFtU13hajUbKUL5sPd8wXAYH-zSND2Yzjs/s1600-h/january+041.JPG"><img id="BLOGGER_PHOTO_ID_5295466518044728882" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZAWc2bDVTaAK5hru_DFh7qtASwt3Nrnyy2krsduHD-Sfil5gaJvqpcas19QkLovxZFzqR_wv5PLhUCeqkADxJzc78JsG0D_HH2kURPnD7bkFtU13hajUbKUL5sPd8wXAYH-zSND2Yzjs/s320/january+041.JPG" border="0" /></a>blingfoodhttp://www.blogger.com/profile/06954728350605733003noreply@blogger.com1tag:blogger.com,1999:blog-3787154830452915046.post-51777897016487667272008-12-08T19:25:00.000-08:002008-12-08T19:30:04.905-08:00Chocolate Chip Scones<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvH7qE9Ox4l15nzzlxsaqm25dd-keFQk2ZuqQmvtlzQYpA48WysZULzcd4gzb-3ZS8QouXgGkyxQE7h1RZAgr4kc2dL8BtXr5QDJ5BCbue6ZkxfTqLBlyAEsGlrfoKQYlpCrUqQtPYMlc/s1600-h/scones+003.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvH7qE9Ox4l15nzzlxsaqm25dd-keFQk2ZuqQmvtlzQYpA48WysZULzcd4gzb-3ZS8QouXgGkyxQE7h1RZAgr4kc2dL8BtXr5QDJ5BCbue6ZkxfTqLBlyAEsGlrfoKQYlpCrUqQtPYMlc/s320/scones+003.JPG" alt="" id="BLOGGER_PHOTO_ID_5277627178206283250" border="0" /></a>Hi there. I made scones tonight using <a href="http://www.applepiepatispate.com/fruit/cranberry-drop-scones/">this</a> recipe. They came out great! I used chocolate chips instead of cranberries because that's what I have. I also used whole wheat pastry flour, and fat free milk instead of whole milk because that's what I have. I've only had them right out of the oven and they were wonderful. Nice and crispy on the outside and soft on the inside. I wonder how they will taste the next day... probably not nearly as good. Oh well! I really like the chocolate chips in them. I think scones are the new muffins for me.blingfoodhttp://www.blogger.com/profile/06954728350605733003noreply@blogger.com1tag:blogger.com,1999:blog-3787154830452915046.post-46839161072539220102008-10-11T19:05:00.000-07:002008-10-11T19:13:05.107-07:00Raspberry Muffin Tops<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Hz7Ki5hpM5wM62eH7TWHzTkL1wPQ2qcSH160aUz1-Xx0K3GnokDL_egXMtlqWimkzkOydsRTiTgWQTVVluBMzrgEO_xCDxYrGi9dKZuYujsc-TgHBwCjTRJ4xXPNvAoUAfOuuRhcBl4/s1600-h/muffin+topz+004.JPG"><img id="BLOGGER_PHOTO_ID_5256084228377183378" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Hz7Ki5hpM5wM62eH7TWHzTkL1wPQ2qcSH160aUz1-Xx0K3GnokDL_egXMtlqWimkzkOydsRTiTgWQTVVluBMzrgEO_xCDxYrGi9dKZuYujsc-TgHBwCjTRJ4xXPNvAoUAfOuuRhcBl4/s320/muffin+topz+004.JPG" border="0" /></a>I bought a <a href="http://www.amazon.com/Chicago-Metallic-Gourmetware-Original-Muffin/dp/B0000CFN2C/ref=pd_bbs_sr_1?ie=UTF8&s=home-garden&qid=1223777216&sr=8-1">muffin top pan</a>! I used it tonight for the second time. The first time I made muffin tops they didn't come out quite right but these ones are better. I love the crunchy aspect of muffin tops so that's what I am looking for in them, and last time they just didn't have that. These ones do, and they are delicious! I used <a href="http://www.elise.com/recipes/archives/001412blueberry_muffins.php">this</a> recipe substituting nonfat strawberry yogurt for the plain yogurt because that is what I had, and I used a pint of raspberries instead of the blueberries. Needless to say, I used whole wheat pastry flour instead of all purpose. I also made raspberry muffin tops for my first attempt. I'm starting to think that I shouldn't be making raspberry mufins because raspberries are too soggy after I wash them. I won't make them anymore. Next time perhaps I will make chocolate chips ones.... ooooh lala!! My favorite.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO4Xidw74Vq95PWjrk__6KzMYAR98eTBlZ81hkYJO-xK-1WbCAoidnUZ2ADWIV_Tv9I-WnWvxAWN0JDLLF2xZRjnYxrIeWLIWe7H9vvRWYl_Es_Q-TNVxJi1HsXtb21BMEG6hogpCMMWo/s1600-h/muffin+topz+002.JPG"><img id="BLOGGER_PHOTO_ID_5256084424014773746" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO4Xidw74Vq95PWjrk__6KzMYAR98eTBlZ81hkYJO-xK-1WbCAoidnUZ2ADWIV_Tv9I-WnWvxAWN0JDLLF2xZRjnYxrIeWLIWe7H9vvRWYl_Es_Q-TNVxJi1HsXtb21BMEG6hogpCMMWo/s320/muffin+topz+002.JPG" border="0" /></a>blingfoodhttp://www.blogger.com/profile/06954728350605733003noreply@blogger.com0tag:blogger.com,1999:blog-3787154830452915046.post-60643446838944933752008-10-11T14:25:00.001-07:002008-10-11T14:29:56.747-07:00Latte!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnK_JqnvwzGNwcDTCGtSURqfzi3n0UNXPINAXdVJqrgN5aFgxIyjnRBIPrdkhleaXQbWeCMwukaAZJSP23z4wjnix0YWOYh1xS63-PYxzKyr4OY8h-uGGGlHRf9WDiIsSwIy4qaMl0F48/s1600-h/latte+001.JPG"><img id="BLOGGER_PHOTO_ID_5256011560020292130" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnK_JqnvwzGNwcDTCGtSURqfzi3n0UNXPINAXdVJqrgN5aFgxIyjnRBIPrdkhleaXQbWeCMwukaAZJSP23z4wjnix0YWOYh1xS63-PYxzKyr4OY8h-uGGGlHRf9WDiIsSwIy4qaMl0F48/s320/latte+001.JPG" border="0" /></a> <div>After spending the summer in Seattle, I started to drink more and more lattes. I love foam. The foam is the best part of the latte. I always get disappointed when the barista neglects to give me enough foam. I won't have that problem anymore because now I can make my own foam! It's a dream come true! I bought an <a href="http://www.amazon.com/Aerolatte-Milk-Frother-Satin-Finish/dp/B0002KZUNK/ref=pd_bbs_sr_2?ie=UTF8&s=home-garden&qid=1223760454&sr=8-2">aerolatte</a> and a <a href="http://www.amazon.com/Bialetti-Express-3-Cup-Stovetop-Percolator/dp/B0000CF3Q6/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1223760511&sr=1-1">Bialetti</a>. So now I can make my own lattes. The foam came out amazing... all velvety the way I like it. The espresso came out fine too... but I'm not that picky about that. The only problem is that when I'm done with the foam, I don't have much of a desire to finish the coffee! I'll have to adjust the ratio of foam to coffee :)</div>blingfoodhttp://www.blogger.com/profile/06954728350605733003noreply@blogger.com3tag:blogger.com,1999:blog-3787154830452915046.post-5218408270374653562008-10-05T19:38:00.000-07:002008-10-05T19:45:07.015-07:00Strawberry Frozen Yogurt<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIKL_R9ZrI8QR4-mMrj8tiZcLheTuk9NbbP5ljbND02q0ueJCPCrfSvlfSOuftWxGPFsmhpefLigshfwCJscfKT2HEf4dK7y9kE1tnZbYW_Jk4sUzxpb9c_2HYZ07pXih24ReVPps-u6w/s1600-h/strawberry+froyo+002.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIKL_R9ZrI8QR4-mMrj8tiZcLheTuk9NbbP5ljbND02q0ueJCPCrfSvlfSOuftWxGPFsmhpefLigshfwCJscfKT2HEf4dK7y9kE1tnZbYW_Jk4sUzxpb9c_2HYZ07pXih24ReVPps-u6w/s320/strawberry+froyo+002.JPG" alt="" id="BLOGGER_PHOTO_ID_5253866084753745858" border="0" /></a>After being away from my ice cream maker for the entire summer, I kicked things off with strawberry frozen yogurt. The ingredients are 1 cup 2% plain greek yogurt (Trader Joe's brand), 1 pound of frozen strawberries, 1/2 cup sugar. I blended all of the ingredients and then threw them in the ice cream maker. The churning process made it fluffier. Then I put the mixture into the freezer. This is absolutely delicious. It's not too sweet - it's just right. And it's very strawberry-y. The frozen yogurt gets pretty hard in the freezer, making it difficult to scoop. I am told that this is because there is not that much fat in it. However, if I just let it sit out for 5 minutes or so, and then scooping it isn't a big deal. This is pretty wonderful because it satisfies my ice cream cravings but it's much better for you than ice cream! :Dblingfoodhttp://www.blogger.com/profile/06954728350605733003noreply@blogger.com1tag:blogger.com,1999:blog-3787154830452915046.post-25897003157721326862008-10-05T19:21:00.000-07:002008-10-05T19:26:25.228-07:00Veggie Burrito<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7763-UNNz1SWIuAt8ewzHSaXUKHOarTB1n_rxvfz3_XSc5hQkwa29qP0RsrRHYKARnjInUW0o1328cHcGJoLV1NiqE1Pw3Nta9K_cNCvRImzRKuuu7sAB95ovxY0TDbRdy3si_N-iIbM/s1600-h/veggie+burrito+007.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7763-UNNz1SWIuAt8ewzHSaXUKHOarTB1n_rxvfz3_XSc5hQkwa29qP0RsrRHYKARnjInUW0o1328cHcGJoLV1NiqE1Pw3Nta9K_cNCvRImzRKuuu7sAB95ovxY0TDbRdy3si_N-iIbM/s320/veggie+burrito+007.JPG" alt="" id="BLOGGER_PHOTO_ID_5253861063540091554" border="0" /></a>I'm back, after a 5 month sabbatical :) I made veggie burritos tonight. All I did was roast red peppers and onion, warm up some canned beans (I'm busy these days), cut up some avocado, and put it all together in a warmed up whole wheat tortilla. The result was pretty good but not amazing. Next time I'll throw some more ingredients in there. This wasn't really thought out completely. Very filling though!<br /><br />Veggies pre-roasting:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZR_OzrBKoI9oDRd_9OOOiOI20szVHIaxTlGogeJgueVsIIivGLwDvt3YWwi8H2ejrYTGUh8RKosMBo8sAKpCc8IAlj3lWuD4e-CxSy8VUjoobSZD6oTMMoN0b9_Uknr8sH884fO7GDdk/s1600-h/veggie+burrito+004.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZR_OzrBKoI9oDRd_9OOOiOI20szVHIaxTlGogeJgueVsIIivGLwDvt3YWwi8H2ejrYTGUh8RKosMBo8sAKpCc8IAlj3lWuD4e-CxSy8VUjoobSZD6oTMMoN0b9_Uknr8sH884fO7GDdk/s320/veggie+burrito+004.JPG" alt="" id="BLOGGER_PHOTO_ID_5253861257315526994" border="0" /></a>blingfoodhttp://www.blogger.com/profile/06954728350605733003noreply@blogger.com1tag:blogger.com,1999:blog-3787154830452915046.post-16977852885706975312008-05-24T17:15:00.000-07:002008-05-24T17:29:30.839-07:00Spanakopita<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs08ggserbD29ECGGqp1VlWUsDXnNRwPSypz7Ffe_HjMjruYW7za1zFpH5pFoPzrSaLs710hEggPbdrzbsyQnjsPi5UJN7r8_qsQ3Rery7Bhr7MoWJgBpnLig3o26Cp4y23ku7T7Ypuck/s1600-h/food+028.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs08ggserbD29ECGGqp1VlWUsDXnNRwPSypz7Ffe_HjMjruYW7za1zFpH5pFoPzrSaLs710hEggPbdrzbsyQnjsPi5UJN7r8_qsQ3Rery7Bhr7MoWJgBpnLig3o26Cp4y23ku7T7Ypuck/s320/food+028.JPG" alt="" id="BLOGGER_PHOTO_ID_5204105748873486962" border="0" /></a>Well hello. I made this spanakopita with the help of my roommate. I bought some whole wheat phyllo dough because the store had both white and whole wheat and I couldn't resist. In a bowl I mixed some frozen spinach that was defrosted and drained with some feta and caramelized onions. Then we rolled them up into triangles. There was also some melted butter than was spread on the phyllo. I really liked the spanakopita, especially the next day. The complaint that I heard was that it wasn't oily enough but I don't mind that. The phyllo was still really crispy and delicious.blingfoodhttp://www.blogger.com/profile/06954728350605733003noreply@blogger.com1tag:blogger.com,1999:blog-3787154830452915046.post-33293712293346900222008-05-24T17:08:00.000-07:002008-05-24T17:13:27.115-07:00Feta, Tomato, Chickpea and Edamame Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidO-GGaXB_vppVpQT9PgFiG1C6VdDtUJkOrqnJh3sLWi5ZStax0hqGTOzmdyToNCfnWfwJ_P8saCrrY7cx4FfeIbVV9iWe3KAR5n_RXvLoZSa0k6otF9DoVFaDMCvf2-zfIh84r-t2C_I/s1600-h/food+019.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidO-GGaXB_vppVpQT9PgFiG1C6VdDtUJkOrqnJh3sLWi5ZStax0hqGTOzmdyToNCfnWfwJ_P8saCrrY7cx4FfeIbVV9iWe3KAR5n_RXvLoZSa0k6otF9DoVFaDMCvf2-zfIh84r-t2C_I/s320/food+019.JPG" alt="" id="BLOGGER_PHOTO_ID_5204101664359588450" border="0" /></a>Oh hi there. I made this random salad because it seemed good at the time. It was alright, but I think it needed something extra. The ingredients are all in the title in addition to some onion, a little olive oil and vinegar. If I make this again I will change it up a bit and maybe through some lettuce up in therr. Also the onion was too much for me.blingfoodhttp://www.blogger.com/profile/06954728350605733003noreply@blogger.com1tag:blogger.com,1999:blog-3787154830452915046.post-20184044874034619502008-05-04T12:19:00.000-07:002008-05-04T12:26:31.324-07:00Potatoes + egg + avocado<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVxLtw-tQjO82-ONKqD4Xny3XwvqDocyYjBWK7cTO9kwZTi-6kgzjUt8HizHrPgE3h-icg2spOzyWNAvqKzXdJuodNlvm7MW2WpyIjOuh6oRzYRuunQOCGcE1R99G1z8437k74Zfml7PQ/s1600-h/may+018.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVxLtw-tQjO82-ONKqD4Xny3XwvqDocyYjBWK7cTO9kwZTi-6kgzjUt8HizHrPgE3h-icg2spOzyWNAvqKzXdJuodNlvm7MW2WpyIjOuh6oRzYRuunQOCGcE1R99G1z8437k74Zfml7PQ/s320/may+018.jpg" alt="" id="BLOGGER_PHOTO_ID_5196605973616507122" border="0" /></a>This morning I ate like a king. I made a variation of home fries and scrambled eggs, and cut up an avocado. The home fries are a variation of <a href="http://thepioneerwoman.com/cooking/page/3/">this</a> recipe, except that I didn't use bacon fat. I boiled some potatoes whole, until they were tender, cut them up into cubes and then fried them with some onions. I think I should have boiled the potatoes for a shorter amount of time because they easily lost their shape in the frying process. Also I didn't brown them as much as I should have. They were still tasty imho. The eggs I just scrambled and put cheese on top. The avocado was the perfect ripeness, and was delicious. By the way, avocados are 3 for $1 at Henry's! Hurray for cinco de mayo.blingfoodhttp://www.blogger.com/profile/06954728350605733003noreply@blogger.com0tag:blogger.com,1999:blog-3787154830452915046.post-4800164083426774752008-05-04T12:10:00.000-07:002008-05-04T12:17:48.205-07:00Burritos<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5iE40OoJo9faGnYP7zjx7Rjs78moFufahgF7sh7xlp6rCUaQl0o8eH6r__Re-uysa5f_01G7z_F65ltBigbB6xgtbBENX0d9nk88jIBt7xSvp6Mh62DbfZr0KhTLiMnKB9JnSyEexjiE/s1600-h/may+007.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5iE40OoJo9faGnYP7zjx7Rjs78moFufahgF7sh7xlp6rCUaQl0o8eH6r__Re-uysa5f_01G7z_F65ltBigbB6xgtbBENX0d9nk88jIBt7xSvp6Mh62DbfZr0KhTLiMnKB9JnSyEexjiE/s320/may+007.jpg" alt="" id="BLOGGER_PHOTO_ID_5196603542665017554" border="0" /></a>Oh hai. I made burritos because my roommate bought tortillas and I got jealous. I bought some chicken legs and cooked them and scraped off the meat, because that's cheaper than buying chicken breasts and I'm poor. I also caramelized some onions, made some brown rice, cup up a tomato, opened up a can of veggie refried beans from TJ's, opened up a jar of salsa from TJ's, and grated some cheddar cheese for those who wanted it. The first night that I had the burrito I didn't really like it because it felt like each ingredient was separate, they didn't really combine to make one solid burrito. However, I made two burritos to take to school and by the time I ate them there, everything combined and they were delicious. The above picture is what my roommate calls "the beaver shot" of the burrito.<br /><br />Here are some of the ingredients available:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrljpR41AQPjH_JVOh2_2ok75wDrda-BWvqxq5Il2cZI7aS94IkJh6hSdQa3PcV-nlleanX5moUfSL1lMp9vNIDcRFfVdkumALFOH3RSf8Ot116MgtzrZ_i-eI3Hm4G1rJuSQT2IKDnOg/s1600-h/may+004.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrljpR41AQPjH_JVOh2_2ok75wDrda-BWvqxq5Il2cZI7aS94IkJh6hSdQa3PcV-nlleanX5moUfSL1lMp9vNIDcRFfVdkumALFOH3RSf8Ot116MgtzrZ_i-eI3Hm4G1rJuSQT2IKDnOg/s320/may+004.jpg" alt="" id="BLOGGER_PHOTO_ID_5196603963571812578" border="0" /></a>blingfoodhttp://www.blogger.com/profile/06954728350605733003noreply@blogger.com0tag:blogger.com,1999:blog-3787154830452915046.post-25704203822683269222008-04-17T21:42:00.000-07:002008-04-19T13:08:26.778-07:00Spaghetti and Turkey Meatballs<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_oWXYr-LWZTL-5l6wFz1BMn4CiZl-B5UjhOJkYWp98wOG5P5HxfEndW1IUMTNXloYHd8LMCzj8w7kD3Va9O1dybrP1ofLmO2KKDhSjk_wUTa_Csk6nZJU1zo80doHgpDdpuQPg7nsv_g/s1600-h/food+478.jpg"><img id="BLOGGER_PHOTO_ID_5191050531914245250" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_oWXYr-LWZTL-5l6wFz1BMn4CiZl-B5UjhOJkYWp98wOG5P5HxfEndW1IUMTNXloYHd8LMCzj8w7kD3Va9O1dybrP1ofLmO2KKDhSjk_wUTa_Csk6nZJU1zo80doHgpDdpuQPg7nsv_g/s320/food+478.jpg" border="0" /></a>This is the first time I've made this dish. I looked at a bunch of different recipes and ended up not following any one in particular. The meatballs are made out of white meat ground turkey from Trader Joe's. I didn't have time to put anything fancy in them such as parsley or onion or garlic since I was trying to make this as fast as possible. The red sauce is made from whole canned tomatoes, tomato paste, eggplant and onion. I actually really liked the meatballs but I think the sauce could use some work. Also the pasta was really bland, I probably didn't season it enough with salt.blingfoodhttp://www.blogger.com/profile/06954728350605733003noreply@blogger.com3tag:blogger.com,1999:blog-3787154830452915046.post-43680837021525624342008-04-16T20:32:00.000-07:002008-04-16T21:20:28.645-07:00Mint chocolate chip ice cream<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8yU8YCFci936XZdIo5YiM1rCPGSGtOI4RwYtUR25GrwR1s9gNBarg09VLrtyRRYesCd_wTySvIjgc8PhCsqEL1rdV9sNIOdIvETcfE9lSJ1bwMyhQ6nJQv_RCDbt6L-6vZv1Pa7rG88Q/s1600-h/food+485.jpg"><img id="BLOGGER_PHOTO_ID_5190064193240877666" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8yU8YCFci936XZdIo5YiM1rCPGSGtOI4RwYtUR25GrwR1s9gNBarg09VLrtyRRYesCd_wTySvIjgc8PhCsqEL1rdV9sNIOdIvETcfE9lSJ1bwMyhQ6nJQv_RCDbt6L-6vZv1Pa7rG88Q/s320/food+485.jpg" border="0" /></a>Hi! I made mint chocolate chip ice cream using <a href="http://www.thekitchn.com/thekitchn/dessert/recipe-mint-chocolate-chip-ice-cream-028535">this</a> recipe. The complaint I got was that it is too minty. It doesn't taste like the mint chocolate chip ice cream from the store, it tastes more like spearmint since that's the type of mint I used. This is the first ice cream I made from a custard. I think it went quite well! My only complaint is that it was sort of flaky - it wouldn't really stick together. Other than that I liked the flavor and texture.blingfoodhttp://www.blogger.com/profile/06954728350605733003noreply@blogger.com4