tag:blogger.com,1999:blog-4587526966910125882024-03-20T01:17:59.108-07:00JO & SAMsam & johttp://www.blogger.com/profile/00924793220064819043noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-458752696691012588.post-30415579149457638252012-08-20T13:36:00.000-07:002012-08-20T13:36:35.231-07:00Ireland<div class="" style="clear: both; text-align: center;">
Back in Ireland, Sam showed me around the quaint little town of Cork where she had been studying for the past few months. </div>
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<tr><td class="tr-caption" style="text-align: center;">Finally nice to have a home cooked<br /> meal after eating out so much. <br />We made roasted veggies quinoa , <br />simple salad and garlic carrots!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Infamous Banoffe Pie!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Mum & I at the University Cork College</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Home brewed Shannon Cider<br /> at the Francisco Well, <br />a local pub originally<br /> founded by monks.</td></tr>
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The parents arrived the next day and we drove to Galway and did some exploring on the Aran Islands.<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">On the Ferry Ride over to the Aran Island</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">3 sisters on atop a beautiful Irish Isle</td></tr>
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From there we headed over to Dublin....<div>
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<tr><td class="tr-caption" style="text-align: center;">Who knew we could find such<br /> authentic SchezuanFood in Dublin?<br /><br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">No Dublin experience would be complete<br />without a visit to the Guinness Storehouse : )<br /><br /><div style="text-align: left;">
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And up to North Ireland to Belfast:</div>
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<tr><td class="tr-caption" style="text-align: center;">Family at the breathtaking<br />Giant's Causeaway!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">St. George's Food Market</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Some of the delicious spread<br />at St. George'</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Various different food stands too.<br />This one's Moroccan!</td></tr>
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sam & johttp://www.blogger.com/profile/00924793220064819043noreply@blogger.com0tag:blogger.com,1999:blog-458752696691012588.post-49715619128992447842012-06-25T12:48:00.001-07:002012-06-25T12:48:59.253-07:00Back with a Vengeance!Hello World!<br />
I am officially a college graduate now! After a whirlwind tour of Portugal, Ireland and the UK, flying back in time to walk, moving into my new apartment, visiting home for 3 days, I'm finally settling back into a normal pace of life in San Diego. Post graduation goals for this year include: finding a job, keeping in touch with college peeps, keeping up with my work out regiment, and of course updating this blog more! I'm shooting for weekly updates.<br />
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Sam and I spent 5 days in Portugal then two weeks road tripping from Cork, Ireland up to Belfast, Northern Ireland and with a quick flight over to Glasgow we continued our road trip down through Edinburgh, Liverpool and finally London. Here are some highlights:<br />
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Lisbon was by far my favorite city out of this trip. This beautiful city had some of the friendliest people I've met on my travels. People would graciously help us with directions before we even ask because they saw us struggling with a map. We saw these gorgeous purple trees all over the city, in plazas and lining whole streets! If anyone knows what kind of trees these are let me know :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE5B_QzYAySSzprJ3k61L1HH_Qz-LMsNJp9O27EJAO2rvi3O2KyOkBXgbhL_G-ieFx3hNNdz59GFMdobiZvcc4z7AZha0kru9sOV50Nd2MGThJ_4tbCRLtH0OeJbrReaQSLBuo0g9-e3c/s1600/157.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE5B_QzYAySSzprJ3k61L1HH_Qz-LMsNJp9O27EJAO2rvi3O2KyOkBXgbhL_G-ieFx3hNNdz59GFMdobiZvcc4z7AZha0kru9sOV50Nd2MGThJ_4tbCRLtH0OeJbrReaQSLBuo0g9-e3c/s320/157.JPG" width="320" /></a><span style="font-size: 13px;">Sam with Pasteis de Nata (custard tarts) from Belem.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJSVz2jmBLZsWD6-NXvsXRmbxTT9bwVAE-kpyfJiVz_VlqN6xUDoUOmozaqhEutcV_C1peO4W_aVCzb8Gps4wtlQLUp7AID3Bug_8Thh9_2oPQ36DlDC6aHTafF7yFtPtnwxrm73WcmNI/s1600/115.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJSVz2jmBLZsWD6-NXvsXRmbxTT9bwVAE-kpyfJiVz_VlqN6xUDoUOmozaqhEutcV_C1peO4W_aVCzb8Gps4wtlQLUp7AID3Bug_8Thh9_2oPQ36DlDC6aHTafF7yFtPtnwxrm73WcmNI/s200/115.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;">Making some new friends on a night out in the Barrio Alto ;)</td></tr>
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Our last day in Lisbon, we visited the tile museum. Lisbon has so many beautiful old buildings covered in decorative tiles, which were brought over by the moors. Of course we got lost walking to the museum and attempting to bus back. But after all the frustration, we found this little gem of a place. My favorite meal out of this whole trip was a little street cafe where they served fresh tapas. We ordered a simple arugula with brie and walnuts and a honey dressing, Kale & Sausage soup, and chickpeas with the infamous Portuguese salted cod. The chickpeas were so delicious :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU2_Gu2CDVTJPLZWtcHhlsbJxxKArkRRUc5ckvYJAciVxPxiNzjnd7y7M7D2hop_lpd0VuhQUsSQdnvOU1h5Au1WvoM9hfKt2lBuTobbPyau9iU7lK3lPGnNDG5h3LAJD7_wqeNfElHdU/s1600/263.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU2_Gu2CDVTJPLZWtcHhlsbJxxKArkRRUc5ckvYJAciVxPxiNzjnd7y7M7D2hop_lpd0VuhQUsSQdnvOU1h5Au1WvoM9hfKt2lBuTobbPyau9iU7lK3lPGnNDG5h3LAJD7_wqeNfElHdU/s320/263.JPG" width="240" /></a><br />
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After an over night stay in Evora, we bused down to Faro, <span style="background-color: white;">a little beach town on the southern coast of Portugal. Of course, we had unknowingly got off a city earlier than we should have and had to buy new tickets to finally arrive in Faro. So we decided to treat ourselves with a nice dinner. We started with delicious appetizers: evora cheese, cured ham, olives, garlic carrots and bread to go with our wine. Sam ordered veal steaks and I had shrimp porridge like thing (it was interesting, didn't love it or hate it). </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj31qC6Km976oMIUdTRl4htQffxk7v8maD09RKBVOR7674F7xmSr8Dt9VBb6su5xRFndM4BMCEzfSBDqSGXHNyAguI3xHuBHwnPMmXglgyqUJXIoqk0GR0PnoZyc5DP9Fyzle5Ueuy0zfU/s1600/299.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj31qC6Km976oMIUdTRl4htQffxk7v8maD09RKBVOR7674F7xmSr8Dt9VBb6su5xRFndM4BMCEzfSBDqSGXHNyAguI3xHuBHwnPMmXglgyqUJXIoqk0GR0PnoZyc5DP9Fyzle5Ueuy0zfU/s320/299.JPG" width="320" /></a></div>
From Faro we took a day trip out to Lagos to see Ponte de Piedade. The Rock formations in the water are breathtaking. Granted, it wasn't the best of beach days (it was quite overcast), we still felt the need to jump into the water. That lasted about 5 minutes because the water was frigid, ha ha.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJFrk4YRWzcqHqIaiRWMD5torNMD8uVoVStru_2BMCgGFQ8EyDUKbjH3NP7jGUCqMka7n3A6r9K-yIflafd4kU_W3vg8BpPGXNHNANHFyLIDK87_Qp8XrRbjBmLbdsKj0e9im5d9V_qRA/s1600/351.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJFrk4YRWzcqHqIaiRWMD5torNMD8uVoVStru_2BMCgGFQ8EyDUKbjH3NP7jGUCqMka7n3A6r9K-yIflafd4kU_W3vg8BpPGXNHNANHFyLIDK87_Qp8XrRbjBmLbdsKj0e9im5d9V_qRA/s200/351.JPG" width="200" /></a>We warmed up afterwards with lunch: monk fish in a tomato stew. The owner was so surprised when he checked the lid of the pot and everything was scraped clean!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAp02fzlZ4CWhVUz6B3E1PFH2A30CN4eUkBdh_gTsQog56NBHD-dLmsRC_9VbTJ4ysXP5WaSGUxHJHVgfQ0IyJKcFlUwm2mvchpDlDANoy4PqHe7oU7xCSk54K4AzJVXUwo60kp7JqcBA/s1600/357.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAp02fzlZ4CWhVUz6B3E1PFH2A30CN4eUkBdh_gTsQog56NBHD-dLmsRC_9VbTJ4ysXP5WaSGUxHJHVgfQ0IyJKcFlUwm2mvchpDlDANoy4PqHe7oU7xCSk54K4AzJVXUwo60kp7JqcBA/s200/357.JPG" style="cursor: move;" width="200" /></a><span style="text-align: -webkit-auto;">Our new friend Adam; he drove us around the Algarve in his little Panda. Here we are admiring the view from a fortress in Sangres. We may or may not have picked up Finnish hitchhikers as well...quite the adventure :)</span></div>
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Pictures from Ireland and the UK to follow!<br />
<3 Jo<br />
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<br />sam & johttp://www.blogger.com/profile/00924793220064819043noreply@blogger.com0tag:blogger.com,1999:blog-458752696691012588.post-54155199094677252492012-04-07T11:44:00.001-07:002012-04-07T11:44:06.567-07:00<div class="separator" style="clear: both; text-align: center;">
Kietz, Interesting beer and Turkish food </div>
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Berlin, Germany- March 3-6 2012</div>
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Upon arriving in Berlin (finally!), I wasn't expecting such a big city. I mean I knew it was pretty big but it was much more city like than I had imagined. Max, our host, greeted us at the train station and we walked a short walk to his place. From there he took us to various locations starting with the Sony center. Then we went on to see the Berlin wall, Checkpoint Charlie and we walked around Museum Isle as well. There was so much to see! Max also informed us that we would be going to the Ritter Sport, a German chocolate brand, headquarters to create our own chocolate bars. Enough said. It was awesome. You could pick up to 3 ingredients and they would put that in the chocolate. Erin choose graham cracker and I wanted chili in the chocolate and we both agreed on raspberry. So we ended up with a graham cracker, chili, and raspberry chocolate bar. And it was actually pretty good! The graham cracker added texture, the chili added heat, and the raspberry added fruttiness. It was a well balanced chocolate bar if I do say so myself. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFBwcGL-e95DHIfzeoc_H0SMwrP5vIA2PKym-1vBBFavgUPtr878iO2vOEfqVk9w8hDGlVTJfExjPsErYgV2lsAsSUQj0zxyIaFo_jxzb4iRUVz_fsgC4-R4ZWozOHAEjjc_MzvOahXT0/s1600/P1150288.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFBwcGL-e95DHIfzeoc_H0SMwrP5vIA2PKym-1vBBFavgUPtr878iO2vOEfqVk9w8hDGlVTJfExjPsErYgV2lsAsSUQj0zxyIaFo_jxzb4iRUVz_fsgC4-R4ZWozOHAEjjc_MzvOahXT0/s320/P1150288.JPG" width="320" /></a></div>
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The worker wrapping up our creation. </div>
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The next day, we were out for more of the city. We headed out bright and early to a tour of the Reichstag (Parliament) Building and after that we walked around and went to the shopping centers, visited Kadwe (one of the biggest department stores in Berlin!) and got boba. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik2MrzXotPlIahZnHGcZqLSi_Wxn7fTeFzqPGYQHnl3O0gj-6SgYTJ-nB7VRRSJCdKL-2zxwK2NvYyFSTpqAn-hu23e_XvaU8dOhDoIdEX2ZnyrRtsY5H0P6LL3kXjgf1GPNIQF0MHajA/s1600/P1150359.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik2MrzXotPlIahZnHGcZqLSi_Wxn7fTeFzqPGYQHnl3O0gj-6SgYTJ-nB7VRRSJCdKL-2zxwK2NvYyFSTpqAn-hu23e_XvaU8dOhDoIdEX2ZnyrRtsY5H0P6LL3kXjgf1GPNIQF0MHajA/s320/P1150359.JPG" width="320" /></a>I, however, was ready to try some real Berlin-er food. Max said, in order to fulfill our experience here, we need to get currywurst, which is a Berlin style sausage at Curry 36. One of the Currywurst stands that have been serving traditional currywurst for a long time. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuKeO3BnSSZeKevOmXNU-Sjyfij0AvHAPLbJnOvFLVS56Y7bkeFUvs7HPa3K7wP0t8xOvI1gy4inxciF-_habw89W6W-zR2clb6aJu2sMzYR88_Ovtx0xIRXi8rT-dKwMJwk3j7sCbhuo/s1600/P1150360.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuKeO3BnSSZeKevOmXNU-Sjyfij0AvHAPLbJnOvFLVS56Y7bkeFUvs7HPa3K7wP0t8xOvI1gy4inxciF-_habw89W6W-zR2clb6aJu2sMzYR88_Ovtx0xIRXi8rT-dKwMJwk3j7sCbhuo/s400/P1150360.JPG" width="400" /></a></div>
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It came with a side of delicious seasoned fries and a mound of ketchup and of course the currywurst. </div>
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I kinda wished I had gotten a smaller portion or shared one with Erin because Max's vegetarian doner kebab looked and tasted AMAZING. He got it at one of the most popular food stands in Berlin, Mustafa's. The line went down the street and he waited for a half hour!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwLHQfquSaEAnPhZFmWv7oP7kp6L7WAvbQQiyX4u0KqVPnCHrvmQ27PlpswDI1yI3KpHBncgfbjEMrkOcnKFhonWXApZZOgL_nFKq46yFuew7LQCkbkgAr7BSZDR6s-viNcrGZZvbBMFo/s1600/P1150363.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwLHQfquSaEAnPhZFmWv7oP7kp6L7WAvbQQiyX4u0KqVPnCHrvmQ27PlpswDI1yI3KpHBncgfbjEMrkOcnKFhonWXApZZOgL_nFKq46yFuew7LQCkbkgAr7BSZDR6s-viNcrGZZvbBMFo/s320/P1150363.JPG" width="320" /></a></div>
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But I would have too, it was pure vegetable kebab goodness.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1YXdkRBS_ns6StiWvJYNt23KnjMZUd0VPjjPIzgcCuuYQjQPgWuvIbudk2CKA_jmqFBi_Im_O-OKr7_-vGDOH7CnYCLHJWwS7D7rsFNBMpcYOTTzIs0U4l0I5CKzAD9hay81RUzSk_QE/s1600/P1150368.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1YXdkRBS_ns6StiWvJYNt23KnjMZUd0VPjjPIzgcCuuYQjQPgWuvIbudk2CKA_jmqFBi_Im_O-OKr7_-vGDOH7CnYCLHJWwS7D7rsFNBMpcYOTTzIs0U4l0I5CKzAD9hay81RUzSk_QE/s400/P1150368.JPG" width="400" /></a></div>
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As if that wasn't enough food. We checked out the Kietz of Berlin, which are the small trendy areas where there are cutesy cafes and boutiques. Max said Barcomi's, an American-style cafe, had great dessert and coffee so of course we went to check it out! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFbuue54n3iwIEJ3fZXJxWcV95OsRspAo9gTfPi1k7A75DiaA_UrmJt9fXP5xwdk7IcOouFPZ14F3gPWgzoFjNFy6aukYKngJUqvtELkebilx6xrppQKHwiZ0Cfwoi9YvThnX-lHchiQ4/s1600/P1150374.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFbuue54n3iwIEJ3fZXJxWcV95OsRspAo9gTfPi1k7A75DiaA_UrmJt9fXP5xwdk7IcOouFPZ14F3gPWgzoFjNFy6aukYKngJUqvtELkebilx6xrppQKHwiZ0Cfwoi9YvThnX-lHchiQ4/s200/P1150374.JPG" width="200" /> </a></div>
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They had a delicious apple-walnut cake with caramel cream cheese frosting. I usually don't like such a thick amount of frosting but this was frosting was rich and velvet-y. I don't know what they added to it but obviously we liked it. </div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8O4cy8QCvgMIHdkthxXdyo9yFUYkH4mPP0sqXno11K2L-z51kpjSk3m-rsdDomIIc3n5kmK3nQdKt4YuZSrV0pe8WB8-yGd_BYEDa4plHT8kFbUb6pCPoNP1b_hdwaw6qdV2uhkn62R0/s1600/P1150373.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8O4cy8QCvgMIHdkthxXdyo9yFUYkH4mPP0sqXno11K2L-z51kpjSk3m-rsdDomIIc3n5kmK3nQdKt4YuZSrV0pe8WB8-yGd_BYEDa4plHT8kFbUb6pCPoNP1b_hdwaw6qdV2uhkn62R0/s200/P1150373.JPG" width="200" /></a><br />
Our plate was wiped cleaned of every crumb and smidge of frosting.<br />
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On our last day in Berlin, we made the mistake of visiting Sachsenhausen concentration camp right outside of Berlin. It was a super interesting and crazy experience to have been walking on the ground where thousands have died, and probably one of the most depressing, want-to-throw-up moments in my life. But it was good. Other than the freezing temperatures in Sachsenhausen to <i>not</i> lift our moods, we left after a couple hours to take the art tour of Berlin. While walking through the streets of course there were street vendors out tempting me with their food. and I could not resist. I'm not even sure exactly what it was, but it was quite tasty. Some more turkish food for ya. It was some kind of crepe naan in which she toasted and put some yogurt-based sauce and added veggies. </div>
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I especially like the purple lettuce. It added a lot of vibrancy to my picture :) </div>
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Oh street vendors of Europe, you will be the death of me.
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After our arts tour and seeing the East Side Gallery. We decided to call it a day and head back to Max's for some good ol' German home cooking. We made German spaetzle, a simple homemade pasta made from flour, egg and milk. Pretty simple, but yummy. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikByS1YaLOp3x6pGmD6sSKBTB210vbXQKcHDnbjwmX6Go6lVCh1s6eiR9ssQT-Bw6w-BgB-PKGkxTKa-lWSFXVFBLwc5Ud9CqdCilugeWPJNsUrD4lII2Xz1n_6pFu0jfOXpWAIGLGyOY/s1600/P1150495.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikByS1YaLOp3x6pGmD6sSKBTB210vbXQKcHDnbjwmX6Go6lVCh1s6eiR9ssQT-Bw6w-BgB-PKGkxTKa-lWSFXVFBLwc5Ud9CqdCilugeWPJNsUrD4lII2Xz1n_6pFu0jfOXpWAIGLGyOY/s320/P1150495.JPG" width="320" /></a></div>
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After the spaetzle cooked, we simply added some cheese and cream to it, gave it a stir and stuck it in the oven for the cheese to do its thing. It was almost like mac and cheese but with spaetzle and not macaroni. So good! Max definitely spoiled us. By the end of the day we were all exhausted but full of good food and drink- just how its supposed to be! </div>
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Goodbye Berlin. Until next time! </div>
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<br /><br />sam & johttp://www.blogger.com/profile/00924793220064819043noreply@blogger.com0tag:blogger.com,1999:blog-458752696691012588.post-12487262313704934672012-04-04T15:17:00.002-07:002012-04-04T15:19:09.928-07:003/31-4/2: we visited the beautiful city of Amsterdam. The canals are as beautiful as everyone claims they are!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1w5LisljjnHix4YygIbmIXtOXo6HCXritqKO-twW_inpbaWVJHORl9YUaD_o7Hk-T_QbPE6YsPapv9_0ttzxa21sF7jJy0lZZdc1iRlGA4MmuIOABIVomlnoCYG5FDmJyyaHJoKzyk9g/s1600/P1150183.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1w5LisljjnHix4YygIbmIXtOXo6HCXritqKO-twW_inpbaWVJHORl9YUaD_o7Hk-T_QbPE6YsPapv9_0ttzxa21sF7jJy0lZZdc1iRlGA4MmuIOABIVomlnoCYG5FDmJyyaHJoKzyk9g/s320/P1150183.JPG" width="320" /></a>Unfortunately they didn't have a specific specialty food they are known for but I did particularly like their cheese! I'm not sure if it was the cheese themselves but they had samples out and they had such a variety I tried them all. Once we sampled everything, whenever we stumbled across another Dutch cheese store, there would always be a similar sampling and we could not resist ourselves (this probably happened three or four times! I know, we're bad) but I particularly like the Gouda, the herbed goat cheese, and their pesto cheese. Alongside all the cheeses they also had a selection of mustards to sample with the cheese. It was the first time I paired mustard and cheese but it was delicious!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW_Pf1UhEMHl_GZ5AdoGPIvRCsKeuKM9fV64v2INJav0G8LqyYFei2fWnmER06JIgmR_bZiUnF9gBZRcPLlZ7o5U_a6K0Cn3hPShDxIRgFL8AjML0dxCbNFKQmEDP4yAfWTl6LKoKqD6E/s1600/P1150182.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW_Pf1UhEMHl_GZ5AdoGPIvRCsKeuKM9fV64v2INJav0G8LqyYFei2fWnmER06JIgmR_bZiUnF9gBZRcPLlZ7o5U_a6K0Cn3hPShDxIRgFL8AjML0dxCbNFKQmEDP4yAfWTl6LKoKqD6E/s320/P1150182.JPG" width="320" /></a> We also went in to go look at Baklava. I noticed they have a decent sized population of Turks in Amsterdam. So we went into a store close by our host's, Remy, apartment but didn't decide to get anything but the owner gave us each a piece to try! Unfortunately I didn't get a picture, me being the impatient lady I am devoured the little piece without even thinking. (Later on, we told Remy what happened and he said we were lucky because that rarely happens!) <br />
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Other attractions we visited:<br />
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<ul>
<li>The Keukenhoff garden- absolutely beautiful. Although, we went kind of early in the season so not all the bulbs had flowered but nevertheless beautiful. </li>
</ul>
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<li>The Anne Frank House- Such an interesting yet haunting experience </li>
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<li>The Red Light District- We kind of got lost trying to find it and ended up stumbling upon it. I turned my head and was taken aback. I was scared to even take my camera out in this area, but you really don't want/need pictures from here. </li>
<li>The IAmsterdam sign in Vondel Park </li>
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<li>and the city centre of Amsterdam </li>
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Very nice and quaint city, super walkable, I loved the buildings and the canals and people were very friendly. Besides missing my train out of Amsterdam, it was a super chill visit. I loved wandering the streets and into random cutesy stores.<br />
Next city- Berlin, Germany. Jo's fav. She hates me a little right now. :P<br />
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-Samsam & johttp://www.blogger.com/profile/00924793220064819043noreply@blogger.com0tag:blogger.com,1999:blog-458752696691012588.post-36383761962755121732012-04-01T14:42:00.001-07:002012-04-01T14:42:08.782-07:00The adventures of backpacking through Europe<br />
Spring Break 2012 with my friend Erin<br />
Destination #1: Brussels, Belgium<br />
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We arrived in Brussels with no real plan in mind except that we wanted to get waffles, taste the chocolate and inhale some frites. And that was exactly what we did. Upon arriving in the city center (it took us a while to get there navigating by bus then walking in circles for a bit) we were welcomed with smells of waffles vendors, the hustle and bustle of the city-goers and tourists and tall towering buildings. We knew we were getting close to our final destination (Grand Place) when we started seeing chocolate shops every other store and many souvenir shops.<br />
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Being on a budget, as tempting as it was, we didn't want to spend a fortune buying chocolate and that was when the samples came in handy. We weaved in and out of almost all the chocolate shops munching on whatever the shop had to offer and oh my was I in heaven. It was so glorious.<br />
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My favorite among many were banana flavored chocolate (I never would have thought, but it was actually really tasty!) and chocolate with hazelnut cream on the inside. I could not get over it. Belgium chocolate definitely has a richer and creamier taste than any other chocolates I've ever tasted.</div>
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And then of course there were the waffles. We had no idea where to start! There were some fancier waffles shops, but what you really had to do is go to the street vendors. We got to try both. In the end, our vote definitely went to the street vendors. They were fresher and cheaper and added to the whole experience. The liege waffles was what you had to get. They are generally thicker consistency and sweeter. You can top off your waffle with any kind of topping you can think of: nutella, whipped cream, strawberries, bananas, white chocolate, milk chocolate and ice cream. </div>
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This was the first waffle I had. We had decided to go to a sit down cafe that served waffles (a guy working at a chocolate shop had recommended it). I was craving ice cream on my waffle, so I got a Liege waffle with a little pitcher of melted Belgium chocolate on the side. It was sooo good! On the other hand, Erin was not so happy with hers. She got the Brussels Waffle, but hers was cold and not as fresh as she'd like it so definitely not up to par. She was not happy with the price she had to pay either. </div>
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Ultimately, we vowed to justify her experience but getting another round of waffles the next day. And hey, I wasn't complaining. This time, we went for the street vendors and followed the crowd to a street vendor. I got my waffle with strawberries and bananas drizzled with chocolate, and Erin got her strawberries and whipped cream waffles. Sweet redemption! We were both happy with our waffles this time around. </div>
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Everything was divine. and something about eating it on the street in front of this little guy</div>
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made the moment all the better. :) </div>
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And finally, the Belgium Frites. Nothing special about these guys, but they were pretty tasty if I do say so myself. The sauce was what made them unique. I can't remember exactly what the sauce was called but it was a mustard and mayonnaise combination with a little bit of a kick. </div>
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nom nom nom! </div>
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Only in Belgium. I definitely fulfilled my Belgium experience by indulging in all of the above but hey, I you gotta live a little right? </div>sam & johttp://www.blogger.com/profile/00924793220064819043noreply@blogger.com0tag:blogger.com,1999:blog-458752696691012588.post-77271101534248702012012-04-01T13:08:00.000-07:002012-04-01T14:43:15.465-07:00Hello to all,<br />
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I'm finally back and ready to do some foodie blogging once again! I am currently studying abroad in Cork, Ireland for a semester and let me tell you, it feels surreal. I can't say I am a huge fan of their food. It is almost exactly what you think of when you think of Ireland. Potatoes, potatoes, potatoes. and some meat on the side. Haha but for real. The first night I arrived, my friend Erin and I went to a pub to experience some traditional Irish food. We had Irish stew which was basically a stew with lamb, potatoes, carrots and celery and it was a nice hearty meal and of course we had to order our pints of Guinness on the side!<br />
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Overall I would say all the Irish food is fairly similar. The basis of their dishes mostly come down to potatoes. Oh and of course. The fish and chips. I had my first steaming fresh basket of fish and chips in Dublin, Ireland. It was quite delicious. But it was definitely a lot of fried food. It was so heavy I could not finish it all! But definitely something to try when you're in Ireland!<br />
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<br />sam & johttp://www.blogger.com/profile/00924793220064819043noreply@blogger.com0tag:blogger.com,1999:blog-458752696691012588.post-4025265189160706682012-03-20T13:42:00.004-07:002012-03-20T13:56:41.372-07:00Lemon Bar Love<div class="separator" style="clear: both; text-align: center;">
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It's finals week and I thought I would make something for my room mates to help relieve the stress. Lemon bars ares are so cheerful and easy to bake. I love the little heart stencil, it makes makes these bars even cuter. <br />
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This recipe's from <a href="http://smittenkitchen.com/2008/01/lemon-bars/">smitten kitchen</a>, enjoy!sam & johttp://www.blogger.com/profile/00924793220064819043noreply@blogger.com1tag:blogger.com,1999:blog-458752696691012588.post-66552305866391824382012-03-19T14:05:00.000-07:002012-03-19T14:05:39.197-07:00one of my favorite foods<div style="text-align: center;">
TABBOULEH </div>
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yum yum yummmmm</div>
This lemony fresh middle eastern salad is so crisp and delicious! I could literally eat this for days. It's a great accompaniment or alone as a meal. Traditionally made with bulgar, I substituted for couscous because that's what I usually have on hand. There's lots of chopping involved but the end product is worth the work. The citrus dressing gets a chance to coat every morsel. Enjoy!<br />
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Recipe:</div>
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1 bunch flat leaf parsley</div>
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1 medium tomato</div>
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2 tbs fresh chopped mint</div>
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3/4 cups couscous (cooked in lightly salted water) </div>
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1 lemon + zest</div>
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olive oil</div>
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salt and pepper to taste</div>
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1. Mince all the produce, add the cooked couscous, lemon zest into a large bowl</div>
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2. Add salt and pepper to taste then combine until the mixture is homogeneous</div>
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3. Juice the lemon and whisk with equal parts olive oil and a healthy pinch of salt and fresh ground pepper for the dressing</div>
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4. Pour the dressing over the salad and mix until everything is coated</div>
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5. Best if left to refrigerate for a few hours until all the flavor have had a chance mingle together</div>
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*shout out to my room mate Gabby who is a pro chopper :)</div>
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<3 Jo</div>
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<br />sam & johttp://www.blogger.com/profile/00924793220064819043noreply@blogger.com0tag:blogger.com,1999:blog-458752696691012588.post-51011716460083753682012-02-22T14:26:00.000-08:002012-02-22T14:26:27.246-08:00valentine's dinnerSo last week I went all out for a wonderful Valentine's dinner with my boyfriend. The semi-ambitious menu included parmesan dirty mashed potatoes, oven roasted vegetables, seared lamb combs finished off with poached pears. At one point there was smoke pouring out of the oven, and the fire alarm went off, but thank God that was from some left over oil burning off; I opened all the windows, turned on the fan and the rest of the night went off without a hitch :)<br />
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Here are the recipes : everything is from memory so the measurements are a rough estimate. just remember to taste as you go!<br />
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<b>Parmesan Dirty Mashed Potatoes</b><br />
*serves 3-4*<br />
6 red potatoes<br />
1/2 cup heavy cream<br />
1 tbsp butter<br />
1/2 cup freshly grated parmesan<br />
salt and pepper<br />
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1. quarter the red potatoes (make sure they are roughly the same size, so cut larger spuds into 6ths or 8ths so that everything cooks evenly)<br />
2. salt and bring a large pot of water to boil, toss in potatoes, boil for about 15 mins or fork tender<br />
3. drain the potatoes, add butter, cream and parmesan<br />
4. mash the potatoes ( I like mine a little chunky)<br />
5. add salt and pepper to taste<br />
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<b>Seared lamb chops</b><br />
*serves 2-3*<br />
6 lamb chops<br />
olive oil<br />
rosemary<br />
thyme<br />
salt & pepper<br />
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1. bring lamb chops to room temp. marinate in 2 tbsp olive oil, liberally sprinkled with the herbs and salt and pepper for 30 mins - 1 hr.<br />
2. coat the the bottom of an oven proof skillet with olive oil and bring med-high heat. Sear the lamb about 2-3 minutes each side.<br />
3. transfer pan to oven to finish cooking, about 7 mins, for a medium rare cooked chop<br />
4. remove lamb from oven and let rest 5 mins before serving<br />
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<b>Oven roasted vegetables</b><br />
1/2 onion<br />
2 leeks<br />
1/2 sweet potato<br />
1/2 red pepper<br />
2 carrots<br />
olive oil<br />
salt pepper<br />
rosemary<br />
thyme<br />
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1. preheat oven to 450 degrees<br />
2. cut the vegetables so that they are uniform in size. I did mine in long strips<br />
3. lay in a single layer on a cookie sheet, drizzle ample amount of olive oil and sprinkle generously with the herbs, salt and pepper. Toss until everything is coated.<br />
4. roast for 20 minutes, turn the vegetables every 7-8 minutes so they don't burn.<br />
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red wine, pellegrino, candles to set the mood.<br />
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Dessert: poached pear and his favorite ice cream, graeter's black raspberry chip<br />
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<b>Poached Pear</b><br />
*serving 2* adapted from Alton Brown<br />
1/2 bottle Riesling wine<br />
1/2 cup water<br />
1 tsp vanilla<br />
1/4 cup sugar<br />
2 Bosc pears (peeled with stems in tact)<br />
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1. place everything but the pear into a medium sauce pan, bring to a boil over medium high heat<br />
2. core the pears from the bottom, decrease the heat to medium low heat, place pears in the liquid, cover and simmer for 30 mins or until tender<br />
3. remove pears from liquid, place in serving dish to chill in the refrigerator<br />
4. increase the heat to high and reduce liquid to about 1 cup of syrup, about 30 mins, transfer to heat proof container and chill for 1 hour.<br />
5. Serve pear with a scoop of ice cream. You can spoon the sauce over the pear and ice cream but I didn't because the ice cream was already flavored but just save it for later. I've been eating it over my greek yogurt in the morning.<br />
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Hope you guys all had a wonderful Valentine's :)<br />
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<3 jo<br />
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<br />sam & johttp://www.blogger.com/profile/00924793220064819043noreply@blogger.com0tag:blogger.com,1999:blog-458752696691012588.post-1923421407858158522012-02-11T14:03:00.000-08:002012-02-11T14:28:26.348-08:00Fresh & CleanOk, first new post of 2012. A bit overdue but college students do have a lot to juggle. I've always been one to keep an active eye out for healthy recipes. And now that I've finally lost all my Germany weight, I'm not going back. One of my favorite ways to make a filling but light meal is making salads with a simple lemon or lime dressing. The tang of these citruses brings enough flavor to satisfy and leaves me feeling really refreshed. Also I finally brought a microplane and it's amazing. I add zest to most recipes that call for citrus juice because its so much fun to use, plus extra flavor! Another new obsession of 2012 is pinnnnterest. Seems like everyone's on it these days, but that's where I picked up the inspiration for this southwestern salad; I made some minor adjustments based on what I had in my pantry.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixGMPoirzhp6Ebbn1lK6p-LrPQTIa3r5kj7El5u8m85w4KLvhOtdSR9Z4JIKdsgIX6oOO2O0k-FnnMvV66tL1LsAwjuiMAFk0LeJ9619i5TEd4uXxCXaHWu3ZHUcvOOu_zib-azyLLFyc/s1600/002.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixGMPoirzhp6Ebbn1lK6p-LrPQTIa3r5kj7El5u8m85w4KLvhOtdSR9Z4JIKdsgIX6oOO2O0k-FnnMvV66tL1LsAwjuiMAFk0LeJ9619i5TEd4uXxCXaHWu3ZHUcvOOu_zib-azyLLFyc/s320/002.JPG" width="320" /></a><br />
Here's the recipe:<br />
1 can red beans<span style="text-align: center;">1 can sweet corn</span><br />
1 tomato<br />
1/4 red onion<br />
1/2 red bell pepper<br />
1/4 cup cilantro<br />
1 avocado<br />
2 lemons + zest<br />
salt & pepper<br />
cumin<br />
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1. open and rinse both cans. pour into medium mixing bowl.<br />
2. chop the tomato, red onion, bell pepper and cilantro to roughly the same size of the beans ( you want everything to be uniform). add to bowl.<br />
3. open, score and scoop of avocado. add to bowl. ( do this last so when you add the lemon juice it really gets a chance to cover the avocado and help stop the oxidation)<br />
4. zest the lemons and add the juice.<br />
5. add salt & pepper to taste as well as a dash of cumin.<br />
6. gently combine all the ingredients so that everything is uniformly mixed.<br />
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Notes: The original recipe called for black beans, and lime instead of lemon. I'm sure that would taste delicious too. Also, I usually omit or drastically cut down on the the oil in dressings but you can always add some olive oil, if you feel like you need the extra body.<br />
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Verdict: freaking delicious. I popped a whole wheat tortilla in the toaster over with some cheddar inside to make a quick quesodilla to go with the salad. For next time, I'd imagined a tortilla spritzed with some oil and dusted with some salt, pepper, cumin or paprika and toasted up for home made tortilla chips would also be a very good accompaniment :)<br />
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<3 Jo<br />
<br />sam & johttp://www.blogger.com/profile/00924793220064819043noreply@blogger.com0tag:blogger.com,1999:blog-458752696691012588.post-34753795605343083642011-08-11T14:28:00.000-07:002011-08-11T14:28:30.453-07:00Nectarine Shortcake with a homemade Vanilla whipped cream<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ-zZjuJDC_WdKiaUdcCdGKyAQoVVFXnEJkzhtaBt-CCwZo-C985YhZl71PQkwM7jSuRzhFkRHqdq7luasYZh5UFBMRBJygifAT2M5SGWYw9ht5RKV48E3UBIMwNjKuqRreM9gnGC2zPw/s1600/P1000772.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ-zZjuJDC_WdKiaUdcCdGKyAQoVVFXnEJkzhtaBt-CCwZo-C985YhZl71PQkwM7jSuRzhFkRHqdq7luasYZh5UFBMRBJygifAT2M5SGWYw9ht5RKV48E3UBIMwNjKuqRreM9gnGC2zPw/s400/P1000772.JPG" width="400" /></a></div><br />
how good does that look?<br />
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Yesterday, I was watching food network. Typical. and Anne Burrell happened to be on and she was making this: an Apricot Nectarine Shortcake with whipped cream. After seeing how delicious it looked on camera..I instantly decided to give it a try. It was surprisingly easy to make and very very delicious! The epitome of summer is what it tastes like. I added a few things here and there just to add my personal touch but otherwise I keep the recipe pretty much the same.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicalC7dbFNBI6smCHQXYaKk_n-jhI7snQU_g9pxy1lMk8ZfW_c9rb5IEjPAT1W9_BY1it245eTAgT_wN217v-1VE-7h-OYgYZ0TA1sM9WPh4D44Npd3rZkKe9WIzuXtMoPEflkq3UbnUo/s1600/P1000751.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicalC7dbFNBI6smCHQXYaKk_n-jhI7snQU_g9pxy1lMk8ZfW_c9rb5IEjPAT1W9_BY1it245eTAgT_wN217v-1VE-7h-OYgYZ0TA1sM9WPh4D44Npd3rZkKe9WIzuXtMoPEflkq3UbnUo/s400/P1000751.JPG" width="400" /></a></div><br />
The shortcake came out beautifully and although I ran out of flour, I threw in some self-rising flour and it turned out fine. The recipe says to sprinkle a little of granulated sugar on top, but since I love love brown sugar and dusted the tops with brown sugar and touch of cinnamon instead and it had the effect I wanted indeed.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHM6-AGNFlvFMkNC4_FbGUJaMbqHBayO9BbxmOUwlmHG-vFGXL1ZepFVGnahVdQ1EXdTXF3C7qemSea9Phh4-kcTRda9Kk1DjFG2t-HaiOALuwfbTgkf8fYpbtGaGUp_MM1-KFjP5_hlg/s1600/P1000752.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHM6-AGNFlvFMkNC4_FbGUJaMbqHBayO9BbxmOUwlmHG-vFGXL1ZepFVGnahVdQ1EXdTXF3C7qemSea9Phh4-kcTRda9Kk1DjFG2t-HaiOALuwfbTgkf8fYpbtGaGUp_MM1-KFjP5_hlg/s400/P1000752.JPG" width="400" /></a></div><br />
Now, I didn't have apricots so I made do with some peaches and nectarines in the fridge and used both yellow and white to add color. Here too, I add brown sugar instead of regular white table sugar and a couple shakes of cinnamon. Mmmm..just the way I like it.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh28NQJ_PX2-FTeDTRT2G-NS1_H3elxYFbKoXqa6cSiQ555cvvJVjKl0ePJPRPZP5S5JRS6Nmu90RgQFDVfunsIgQ7R_WBMz-YT04x7mNNJoVG3KYVjtvvC71gJht4ce0ewWBdEXTDgjkc/s1600/P1000754.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh28NQJ_PX2-FTeDTRT2G-NS1_H3elxYFbKoXqa6cSiQ555cvvJVjKl0ePJPRPZP5S5JRS6Nmu90RgQFDVfunsIgQ7R_WBMz-YT04x7mNNJoVG3KYVjtvvC71gJht4ce0ewWBdEXTDgjkc/s400/P1000754.JPG" width="400" /></a></div><br />
And lastly, the whipped cream. Pretty generic. Simple whipped cream with dashes of cinnamon and sugar.<br />
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The result? a pure bite of heaven...enjoy!<br />
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<span class="Apple-style-span" style="background-color: white; font-family: arial, helvetica, clean, sans-serif; font-size: 12px; line-height: 15px;"></span><br />
<div class="recipe-meta clrfix" style="border-bottom-color: rgb(221, 221, 221); border-bottom-style: dotted; border-bottom-width: 1px; margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 7px; padding-left: 0px; padding-right: 0px; padding-top: 0px; zoom: 1;"><h1 class="recipe-title" style="font-family: 'trebuchet ms', sans-serif; font-size: 20px; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Apricot Nectarine Shortcake with Vanilla Whipped Cream</h1><div style="line-height: 20px; margin-bottom: 7px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Recipe courtesy Anne Burrell</div></div><div class="recipe-summary clrfix" style="border-bottom-color: rgb(221, 221, 221); border-bottom-style: dotted; border-bottom-width: 1px; float: left; font-size: 10px; margin-bottom: 7px; margin-left: 0px; margin-right: 14px; margin-top: 7px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 7px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 428px; zoom: 1;"><br />
<dl class="times" style="border-right-color: rgb(221, 221, 221); border-right-style: dotted; border-right-width: 1px; float: left; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 7px; padding-top: 0px; width: 200px;"><dt style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; clear: both; color: #2f2f2f; cursor: default; float: left; font-family: arial, serif; font-size: 10px; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 110px;">Prep Time:</dt>
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<dt style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; clear: both; color: #2f2f2f; cursor: default; float: left; font-family: arial, serif; font-size: 10px; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 110px;">Inactive Prep Time:</dt>
<dd class="wait-time" style="float: right; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">5 min</dd>
<dt style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; clear: both; color: #2f2f2f; cursor: default; float: left; font-family: arial, serif; font-size: 10px; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 110px;">Cook Time:</dt>
<dd class="cook-time" style="float: right; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">20 min</dd></dl><dl class="level" style="border-right-color: rgb(221, 221, 221); border-right-style: dotted; border-right-width: 1px; float: left; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 7px; padding-right: 28px; padding-top: 0px;"><dt style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #2f2f2f; cursor: default; font-family: arial, serif; font-size: 10px; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Level:</dt>
<dd class="difficulty" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Easy</dd></dl><dl class="serves" style="float: left; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 7px; padding-right: 7px; padding-top: 0px;"><dt style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #2f2f2f; cursor: default; font-family: arial, serif; font-size: 10px; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Serves:</dt>
<dd class="yield" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">8 servings</dd></dl></div><div class="rcp-wrap clrfix" style="clear: left; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; zoom: 1;"><div class="body-text" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><h2 class="kv-ingred" style="font-family: 'trebuchet ms', sans-serif; font-size: 13px; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 14px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Ingredients</h2><h3 style="font-family: 'trebuchet ms', sans-serif; font-size: 13px; font-weight: bold; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 14px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Shortcakes:</h3><ul class="kv-ingred-list1" style="line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 7px; margin-top: 3px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 7px; padding-top: 0px;"><li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 cups all-purpose flour</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 tablespoons sugar, plus 2 tablespoons for sprinkling</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 tablespoon baking powder</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a class="crosslink" debug="135 139" href="http://www.foodterms.com/encyclopedia/pinch/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">Pinch</a> salt</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 stick unsalted butter, chilled, cut into <a class="crosslink" debug="193 195" href="http://www.foodterms.com/encyclopedia/pea/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">pea</a>-size pieces</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 cup heavy cream</li>
</ul><h3 style="font-family: 'trebuchet ms', sans-serif; font-size: 13px; font-weight: bold; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 14px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Fruit:</h3><ul class="kv-ingred-list1" style="line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 7px; margin-top: 3px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 7px; padding-top: 0px;"><li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/4 cup unsalted butter</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">5 apricots, pitted, cut into sixths</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">5 nectarines, pitted, cut into sixths</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 tablespoons sugar</li>
</ul><h3 style="font-family: 'trebuchet ms', sans-serif; font-size: 13px; font-weight: bold; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 14px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Whipped cream:</h3><ul class="kv-ingred-list1" style="line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 7px; margin-top: 3px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 7px; padding-top: 0px;"><li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 1/2 cups heavy cream, chilled</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 teaspoon <a class="crosslink" debug="448 462" href="http://www.foodterms.com/encyclopedia/extracts/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">vanilla extract</a></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 tablespoon sugar</li>
</ul><h2 style="font-family: 'trebuchet ms', sans-serif; font-size: 13px; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 14px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Directions</h2><div class="instructions" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div class="instruction" style="line-height: 20px; margin-bottom: 7px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Shortcakes:</div><div style="line-height: 20px; margin-bottom: 7px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Preheat the oven to 425 degrees F.</div><div style="line-height: 20px; margin-bottom: 7px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">In the <a class="crosslink" debug="62 75" href="http://www.foodterms.com/encyclopedia/food-processor/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">food processor</a> combine the flour, 2 tablespoons of sugar, baking powder and salt. Add the butter and<a class="crosslink" debug="164 168" href="http://www.foodterms.com/encyclopedia/pulse/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">pulse</a> until the mixture looks like grated <a class="crosslink" debug="206 213" href="http://www.foodterms.com/encyclopedia/parmesan/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">Parmesan</a> <a class="crosslink" debug="215 220" href="http://www.foodterms.com/encyclopedia/cheese/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">cheese</a>. Add the cream and pulse until the mixture looks very crumbly but sticks together.</div><div style="line-height: 20px; margin-bottom: 7px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Remove the blade from the processor and form craggy looking <a class="crosslink" debug="370 374" href="http://www.foodterms.com/encyclopedia/dough/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">dough</a> balls about the size of a small tennis ball. Put the dough balls on a baking sheet lined with a <a class="crosslink" debug="473 478" href="http://www.foodterms.com/encyclopedia/silpat/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">silpat</a> or parchment paper. Sprinkle each ball with a little sugar. Bake in the preheated oven for about 11 to 12 minutes. Remove from the oven and let cool.</div><div style="line-height: 20px; margin-bottom: 7px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Fruit:</div><div style="line-height: 20px; margin-bottom: 7px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Add the butter to a saute pan and <a class="crosslink" debug="681 684" href="http://www.foodterms.com/encyclopedia/melt/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">melt</a> it over medium heat. Add the fruit and saute for 2 to 3 minutes. Sprinkle in the sugar and saute for another 2 to 3 minutes.</div><div style="line-height: 20px; margin-bottom: 7px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a class="crosslink" debug="817 829" href="http://www.foodterms.com/encyclopedia/cream/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">Whipped cream</a>:</div><div style="line-height: 20px; margin-bottom: 7px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">In a mixing bowl combine the cream and vanilla. Using a <a class="crosslink" debug="893 897" href="http://www.foodterms.com/encyclopedia/whisk/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">whisk</a> or hand beater, beat the cream until it starts to thicken. Sprinkle in the <a class="crosslink" debug="975 979" href="http://www.foodterms.com/encyclopedia/sugar/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">sugar</a> and beat until the cream is very light and fluffy and it holds soft peaks.</div><div style="line-height: 20px; margin-bottom: 7px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">To assemble:</div><div style="line-height: 20px; margin-bottom: 7px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Cut the shortcakes in half. Spoon a generous amount of the warm fruit filling on the bottoms of the shortcakes. Replace the top and <a class="crosslink" debug="1211 1217" href="http://www.foodterms.com/encyclopedia/garnish/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">garnish</a> with the vanilla whipped cream.</div></div></div></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
sam & johttp://www.blogger.com/profile/00924793220064819043noreply@blogger.com0tag:blogger.com,1999:blog-458752696691012588.post-4582945372870622882011-07-21T11:34:00.000-07:002011-07-21T18:07:09.700-07:00Baumkuchen<div class="MsoNormal">Ok, so recipe is from a long time ago, but Berlin has been on my mind a lot lately...</div><div class="MsoNormal">I baked this traditional German Christmas cake with a friend in Berlin. The name literally means Tree Cake because of the thin layers that look like tree rings when you cut into it. It’s kind of a bitch to make because you have to keep a careful eye on the cake the whole time it is baking.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh20gZB4aoskasgOQ0-3W-uIt6btC5bif9ANEtjuydmshKp2EHLV7ad3bPYYEPg-7odrAyFc0Rv_gl6TFsl71txhKOi3IlVttv9Vq0BhLw9HrMNMe4K4cmkiVSnVid3k8abxXnJBaHrnJA/s1600/traditional-baumkuchen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="141" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh20gZB4aoskasgOQ0-3W-uIt6btC5bif9ANEtjuydmshKp2EHLV7ad3bPYYEPg-7odrAyFc0Rv_gl6TFsl71txhKOi3IlVttv9Vq0BhLw9HrMNMe4K4cmkiVSnVid3k8abxXnJBaHrnJA/s400/traditional-baumkuchen.jpg" width="400" /></a></div><div class="MsoNormal">Traditionally, it is roasted on a spit and rotated so that it creates a log shape. Layer by layer of the batter is poured on to create the ring like interior! I love the rustic feel of this cake, it really does look like a tree, especially with the chocolate bark on the outside.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsG_ZnxXyccP-yJGYbKG2pdEsNAB6yxmIuR6ES-B3hj-l-cLXr7xjxTNPcuZOQNFXHRgQKOXVslGPH4O5vHdWyyE8e_6plTV6QV_guWWlbaDMlIePcp_EwQK0ZxArb5sK0QkGGL8plthM/s1600/Baumkuchen+from+Cafe+Kruse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsG_ZnxXyccP-yJGYbKG2pdEsNAB6yxmIuR6ES-B3hj-l-cLXr7xjxTNPcuZOQNFXHRgQKOXVslGPH4O5vHdWyyE8e_6plTV6QV_guWWlbaDMlIePcp_EwQK0ZxArb5sK0QkGGL8plthM/s1600/Baumkuchen+from+Cafe+Kruse.jpg" /></a></div><div class="MsoNormal">Unfortunately, I did not have a spit so we just baked it into a normal cake round but it turned out just as yummy!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Here's how you do:</div><div class="MsoNormal">Ingredients:</div><ul><li class="plaincharacterwrap ingredient"> 7/8 cup unsalted butter, softened</li>
<li class="plaincharacterwrap ingredient"> 1 cup sifted confectioners' sugar</li>
<li class="plaincharacterwrap ingredient"> 7/8 cup cornstarch</li>
<li class="plaincharacterwrap ingredient"> 5 1/2 ounces almond paste</li>
<li class="plaincharacterwrap ingredient"> 1 1/2 teaspoons vanilla extract</li>
<li class="plaincharacterwrap ingredient"> 1 pinch salt</li>
<li class="plaincharacterwrap ingredient"> 2 egg yolks</li>
<li class="plaincharacterwrap ingredient"> 6 egg whites</li>
<li class="plaincharacterwrap ingredient"> 3/4 cup white sugar</li>
<li class="plaincharacterwrap ingredient"> 3/4 cup all-purpose flour</li>
<li class="plaincharacterwrap ingredient"> 9 (1 ounce) squares semisweet chocolate</li>
<li class="plaincharacterwrap ingredient"> 2 1/2 teaspoons vegetable oil</li>
<li class="plaincharacterwrap ingredient">optional: Fruit Jam</li>
</ul><div class="directions" style="margin-top: 10px;"><h3>Directions</h3><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><ol><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7tHLFBTeOh_8Aq2Z1Dvo3sdGIkfSEbCNL1rwpjnurBJoNAZHt8aiXf3X7uzOUzYjIsDXtxLBHETNgXwRtF2ujG_8sz4DBnAUvh3QDb0ubnoi_C5MUAyAz1BTkzS70qc7PATUWGq5OnTE/s1600/016.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"> </a>
<li><span class="plaincharacterwrap break"> Place a sheet of parchment paper in the bottom of a 9 inch spring form pan. Butter the parchment, and flour the whole pan. Position the rack of the oven to the lowest level, and preheat the broiler. </span></li>
<li><span class="plaincharacterwrap break"> In a large bowl, cream the butter or margarine until light and fluffy. Add in the almond paste in small chunks; beat until smooth. Add the confectioners' sugar, cornstarch, vanilla, and salt. Beat in the yolks one at a time, beating well after each addition. Beat until smooth. </span></li>
<li><span class="plaincharacterwrap break"> In another bowl, beat the egg whites to soft peaks. Add in the sugar slowly while continuing to beat the meringue to stiff, glossy peaks. Fold the meringue into the yolk mixture. Sift the flour over this, and fold in. </span></li>
<li><span class="plaincharacterwrap break"> Spoon a small amount of batter onto the parchment in the baking pan. Spread the batter to the edges. You want to cover the paper completely, but have a thin layer. Place under the broiler, and cook until light brown; about 1 to 2 minutes. Brush another layer of the batter over the cake, and place under the broiler. Continue on in this way until all of the batter is used. If desired, spread a layer of Jam after every 3 or 4 layers. Cool completely. Turn the cake out of the pan, and trim the edges clean.</span></li>
<li><span class="plaincharacterwrap break">In a double boiler, combine the chocolate and the oil. Heat until the chocolate is smooth. </span><span class="plaincharacterwrap break">Allow the cake to set. Cut the cake into 6 equal pieces. </span><span class="plaincharacterwrap break"> With a pastry brush, completely covered a piece with the glaze. Store in the refrigerator, but serve at room temperature. </span></li>
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<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqnfLLAHz02ZpdRUz7uIs1QaeOxbPYSlribtrs72WKH8VDYDpRoFIFy5wJrtH9qehjWJ6vaok1CMejZBtMMG7Gm6ME1FbDQ5Z35DEVwVirErR0shsM8IGIRFvuYlJk1AHBhfxXJPSM6o0/s320/011.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here are all the beautiful layers of the cake when we cut into it!</td></tr>
</tbody></table><div class="MsoNormal"></div><div class="MsoNormal">It turned out really great, and the time passed really fast because we had sparkling conversation while we were baking ;)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3j1iiUvp9evRZJ6JCvkVkaAEvlg0INNzNg9uEJnrXRaeXPA-9lhycdM7Zo8NbIssI8TlB1MeYIAh0XXtMzZzMunVUW59yBu7-rWWa7Dk9U2AQiygCFOM9241csH319xWlCaHIUQOUx_E/s1600/016.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3j1iiUvp9evRZJ6JCvkVkaAEvlg0INNzNg9uEJnrXRaeXPA-9lhycdM7Zo8NbIssI8TlB1MeYIAh0XXtMzZzMunVUW59yBu7-rWWa7Dk9U2AQiygCFOM9241csH319xWlCaHIUQOUx_E/s320/016.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding the glaze for each piece.<br />
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</div><div style="text-align: left;"> <br />
<3 Jo</div><div style="text-align: left;"> </div></td></tr>
</tbody></table></div>sam & johttp://www.blogger.com/profile/00924793220064819043noreply@blogger.com0tag:blogger.com,1999:blog-458752696691012588.post-82738680286532400932011-07-11T23:54:00.000-07:002011-07-12T00:01:49.302-07:00It tastes as good as it looks:Cinnamon Churro Cupcakes with Mexican Chocolate filling and Cinnamon Chocolate Whipped Cream Frosting<br />
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Wow. That was a mouthful. but it's a mouthful of delicious-ness, believe me. When you first bite into it, its like eating a churro cake and you pick up the cinnamon, but also there is the chocolate filling which is divine. Try this recipe if you get a chance. I found it on one of my inspirational food blogs: love and olive oil<br />
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<span class="Apple-style-span" style="color: #4e4f4f; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 12px; line-height: 17px;"><span class="item"></span></span><br />
<h2 class="fn" style="color: #4e4f4f; display: block; font-family: MuseoSans300, 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 21px; font-weight: normal; line-height: 18px; margin-bottom: 2px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; text-shadow: rgb(255, 255, 255) 1px 1px 1px;">Cinnamon Chocolate Churro Cupcakes</h2><div class="summary" style="clear: left; color: #4e4f4f; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 11px; line-height: 17px; margin-bottom: 1px; margin-top: 1px;"><div style="display: block; line-height: 18px; margin-bottom: 18px; margin-top: 0px; padding-bottom: 0px; padding-top: 0px;">Makes 12 cupcakes.</div></div><h3 style="clear: left; color: #4e4f4f; display: block; font-family: MuseoSans300, 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 16px; font-style: normal; font-weight: normal; line-height: 16px; margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 3px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; text-transform: uppercase;">INGREDIENTS:</h3><div class="ingredient" style="color: #4e4f4f; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 12px; line-height: 17px;"><div style="display: block; line-height: 18px; margin-bottom: 18px; margin-top: 0px; padding-bottom: 0px; padding-top: 0px;">Cinnamon Cupcakes:<br />
1 1/4 cup all-purpose flour<br />
2 tablespoons cornstarch<br />
3/4 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1 teaspoon cinnamon<br />
1 cup almond milk<br />
1 teaspoon cider vinegar<br />
3/4 cup granulated sugar<br />
1/3 cup oil<br />
1 teaspoon vanilla extract</div><div style="display: block; line-height: 18px; margin-bottom: 18px; margin-top: 0px; padding-bottom: 0px; padding-top: 0px;">Mexican Chocolate Pudding Filling:<br />
2 tablespoons cornstarch<br />
1/4 cup sugar<br />
1/8 teaspoon salt<br />
1/2 teaspoon cinnamon<br />
1 1/2 cups whole milk<br />
3 ounces good quality semisweet or dark chocolate, coarsely chopped<br />
1/2 teaspoon pure vanilla extract</div><div style="display: block; line-height: 18px; margin-bottom: 18px; margin-top: 0px; padding-bottom: 0px; padding-top: 0px;">Chocolate Whipped Cream Frosting:<br />
1/2 cup powdered sugar<br />
1/4 cup unsweetened cocoa powder<br />
2 tablespoons whole milk<br />
1 teaspoon meringue powder<br />
Pinch of cream of tartar<br />
Pinch of cinnamon<br />
1 cup chilled whipping cream</div></div><h3 style="clear: both; color: #4e4f4f; display: block; font-family: MuseoSans300, 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 16px; font-style: normal; font-weight: normal; line-height: 16px; margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 3px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; text-transform: uppercase;">DIRECTIONS:</h3><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="instructions" style="color: #4e4f4f; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 12px; line-height: 17px;"><div style="display: block; line-height: 18px; margin-bottom: 18px; margin-top: 0px; padding-bottom: 0px; padding-top: 0px;">Preheat oven to 350 degrees F.</div><div style="display: block; line-height: 18px; margin-bottom: 18px; margin-top: 0px; padding-bottom: 0px; padding-top: 0px;">In a large bowl, sift together flour, cornstarch, baking powder, baking soda, cinnamon, and salt.</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="display: block; line-height: 18px; margin-bottom: 18px; margin-top: 0px; padding-bottom: 0px; padding-top: 0px;">Combine almond milk and vinegar and stir to combine. Whisk in sugar, oil, and vanilla. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth. Fill cupcake liners with a scant 3 Tablespoons of batter (cups should be just under 2/3 of the way full). Bake for 20-22 minutes or until set, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely.</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM52ccGdlbA4DcOKhgLOJOLA8SJ84AiY6jSjk3pPF4OuONbJxfn0Di0mNe5EqWMDWGm0W_c8EPKH45VHqTm7jHyJz1dsgMTQhfVLf6g4G_RA9IiCAlWbBSQo2MGsTUg8XvC4OqufjcUQI/s1600/P1120360.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM52ccGdlbA4DcOKhgLOJOLA8SJ84AiY6jSjk3pPF4OuONbJxfn0Di0mNe5EqWMDWGm0W_c8EPKH45VHqTm7jHyJz1dsgMTQhfVLf6g4G_RA9IiCAlWbBSQo2MGsTUg8XvC4OqufjcUQI/s400/P1120360.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cupcake Batter (before picture)<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-_xhmkEhwSixMOqAfQKufmdXlpR6uVwNUvmgNYvGv4c9r5x9KP-fjv-fZLCHk-neUoMx5iXHkykLlaE-FZeLYPra2eA1VfLc3zN1FODfE5nriMrCBsSpmL4OPOnM6c6qnlJzjua2FRzw/s1600/P1120382.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-_xhmkEhwSixMOqAfQKufmdXlpR6uVwNUvmgNYvGv4c9r5x9KP-fjv-fZLCHk-neUoMx5iXHkykLlaE-FZeLYPra2eA1VfLc3zN1FODfE5nriMrCBsSpmL4OPOnM6c6qnlJzjua2FRzw/s400/P1120382.JPG" width="400" /></a></div><div style="text-align: left;"> Cupcake batter (after baked picture) </div></td></tr>
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<div style="display: block; line-height: 18px; margin-bottom: 18px; margin-top: 0px; padding-bottom: 0px; padding-top: 0px;">To prepare filling, combine the cornstarch, sugar, salt, and cinnamon in the top of a double boiler or a heatproof bowl set over a larger pot filled with 1 inch of water. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla. Transfer to a small bowl and cover, gently pressing a layer of plastic wrap against the surface before refrigerating (this will prevent a skin from forming). Refrigerate for at least 30 minutes and up to 3 days (ahem, good luck with that).</div><div style="display: block; line-height: 18px; margin-bottom: 18px; margin-top: 0px; padding-bottom: 0px; padding-top: 0px;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj60TBFEeNwdUWeFc_2bpCAINGCKh3liG5z2yhOMJeyxEY5dCPUFWrMymHaxbP_dMpeENI8OE-IeAXcHGuJXBGHw5Jq7L7ToGd9a6Exze_x6KHFba9MLHJw6piXvLh7B9STzcdL75b-gZg/s1600/P1120368.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj60TBFEeNwdUWeFc_2bpCAINGCKh3liG5z2yhOMJeyxEY5dCPUFWrMymHaxbP_dMpeENI8OE-IeAXcHGuJXBGHw5Jq7L7ToGd9a6Exze_x6KHFba9MLHJw6piXvLh7B9STzcdL75b-gZg/s400/P1120368.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is the Chocolate Pudding Center. (This is what the end result should look like)<br />
It's actually pretty delicious too, so if you have leftovers like I did, sneak some couple bites in. :)</td></tr>
</tbody></table><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="display: block; line-height: 18px; margin-bottom: 18px; margin-top: 0px; padding-bottom: 0px; padding-top: 0px;">With a small pairing knife cut out cones from the tops of cupcakes approximately 1 inch in diameter. Set aside but do not discard. Spoon approximately 1 tablespoon of filling into each cupcake (you'll have extra pudding, so grab a spoon). Replace top and press into place (it helps to remove a bit off the base of the cone piece to help it sit more level on the filling - tasties for you). Pipe on whipped cream frosting, taking care to cover up all seams. If desired, sprinkle with a bit of cinnamon sugar prior to serving.</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6NZ6VSqgrlChx2buNuFDGl2_Bv4GxVTzO0i1y3_TYShpQgWElGT98WdlBKeD2gtDfKJGxez8nss5w_-NgHSdGRV18-9XJ823MN3sGRKTDzpJ1w3SUcdHa-XQn9dMFuIvFKy4h9NBlsNg/s1600/P1120396.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6NZ6VSqgrlChx2buNuFDGl2_Bv4GxVTzO0i1y3_TYShpQgWElGT98WdlBKeD2gtDfKJGxez8nss5w_-NgHSdGRV18-9XJ823MN3sGRKTDzpJ1w3SUcdHa-XQn9dMFuIvFKy4h9NBlsNg/s400/P1120396.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just punch holes in the center of the cupcake so there's a well for you to put your pudding. And what I figured is..that you just want to wait for the pudding to cool to just chilled so its still kind of liquid-y, that way its easier to scoop and pour into the cupcake.<br />
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<span class="Apple-style-span" style="color: #4e4f4f; font-size: 12px; line-height: 17px;"></span><br />
<div style="display: block; line-height: 18px; margin-bottom: 18px; margin-top: 0px; padding-bottom: 0px; padding-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">For frosting, whisk powdered sugar, cocoa powder, milk, meringue powder, cream of tartar, and cinnamon in large bowl until smooth. Cover and refrigerate until well chilled and ready to use, 30 minutes to 1 hour. Using electric mixer or a stand mixer with a whisk attachment, gradually beat chilled cream into chocolate mixture. Continue beating until stiff peaks form.</div></div><div style="display: block; line-height: 18px; margin-bottom: 18px; margin-top: 0px; padding-bottom: 0px; padding-top: 0px;"></div></td></tr>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPiCeHxE0doUSTJb8E03_naK8q3mN6O3Qg4capAbkOxHQ0IWi5E-v2UVc8A65GBynFuo75V3QqZIEtj8kogm4GXEKPoXQrHeR2216jN9ZBX7aFenFLKwn9AcU_xWdbq4rL7io42c7X9i0/s1600/P1120404.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPiCeHxE0doUSTJb8E03_naK8q3mN6O3Qg4capAbkOxHQ0IWi5E-v2UVc8A65GBynFuo75V3QqZIEtj8kogm4GXEKPoXQrHeR2216jN9ZBX7aFenFLKwn9AcU_xWdbq4rL7io42c7X9i0/s400/P1120404.JPG" width="400" /></a></div><div style="display: block; line-height: 18px; margin-bottom: 18px; margin-top: 0px; padding-bottom: 0px; padding-top: 0px; text-align: center;"> The frosting is pretty straight forward. I didn't have the meringue powder so I basically just substituted meringue (which is just beaten egg white) and It worked fine, so you have that option. </div><div style="display: block; line-height: 18px; margin-bottom: 18px; margin-top: 0px; padding-bottom: 0px; padding-top: 0px; text-align: center;"><br />
</div><div style="display: block; line-height: 18px; margin-bottom: 18px; margin-top: 0px; padding-bottom: 0px; padding-top: 0px; text-align: center;">And..heres the lovely end result! </div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJgDiE83Qr3L0hdJVw8VJBOSzprhHnK_FDWbApm9zui2vBNPztE7iKtS48zIw23GIRQ67AlKgVaouWbGYx0WCmowPeNzgZneKJCw8lymBkobfaRKyYGEGik8lqL55hFL9_eiyaI7UUZOg/s1600/P1120417.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJgDiE83Qr3L0hdJVw8VJBOSzprhHnK_FDWbApm9zui2vBNPztE7iKtS48zIw23GIRQ67AlKgVaouWbGYx0WCmowPeNzgZneKJCw8lymBkobfaRKyYGEGik8lqL55hFL9_eiyaI7UUZOg/s640/P1120417.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">looks delicious, no?<br />
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<div style="text-align: left;">Feedback and Questions are greatly appreciated! </div></td></tr>
</tbody></table><div style="display: block; line-height: 18px; margin-bottom: 18px; margin-top: 0px; padding-bottom: 0px; padding-top: 0px;">-sam</div></div>sam & johttp://www.blogger.com/profile/00924793220064819043noreply@blogger.com0tag:blogger.com,1999:blog-458752696691012588.post-78586545588732480652011-06-20T16:44:00.000-07:002011-06-20T16:44:49.899-07:00It's summer!...and that means fresh, light and refreshing food for the hot sticky days to come. Here some easy summer dishes that I've made over the past few weeks. I just wanted to share with you all. Let me know if you're interested in any recipes!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvCIk0HfnxWBoXSEMH6-HlK4GIrcVk_lAVHaSfmzmxVC_S67TV1mtmAPWJH6TiOUFuJNvdMDgNrHBOM-ELKHDbHzK8i15o0Ym7cWNGKqgsfMAeqUNlmjaO5mb7pAHbp3M4UTQQDmGUs1E/s1600/P1120326.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvCIk0HfnxWBoXSEMH6-HlK4GIrcVk_lAVHaSfmzmxVC_S67TV1mtmAPWJH6TiOUFuJNvdMDgNrHBOM-ELKHDbHzK8i15o0Ym7cWNGKqgsfMAeqUNlmjaO5mb7pAHbp3M4UTQQDmGUs1E/s320/P1120326.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Freshly Baked Banana Chocolate Chip Bread</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg1FcqJuDVLTLQdX-aRjGtk92wOqjeAiVC294R_4Lpd4Lxkbx_HVxlEcjSZLYvxHnPYIaAepkjorp83tJiex4_B7eWuCOtdFJZIWRJ6IiPwH6n0hKjslHcmNSCZSNnT4zfrUso2P3HCkg/s1600/P1120248.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg1FcqJuDVLTLQdX-aRjGtk92wOqjeAiVC294R_4Lpd4Lxkbx_HVxlEcjSZLYvxHnPYIaAepkjorp83tJiex4_B7eWuCOtdFJZIWRJ6IiPwH6n0hKjslHcmNSCZSNnT4zfrUso2P3HCkg/s320/P1120248.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oxtail Stew</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy9Zbi6dJMPZb4IMuR3HLCoyRpXgZ8LommSFalAKg8KYZU_m6k03rq9Y8UJZY0qARtiOO1I0AQyzoJwXugVKsaA0ZqOvHgRnJyCaYHzMQzMSKR0jp1I379ENe0gNTecA-HLPU2L4QfAjE/s1600/P1120179.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy9Zbi6dJMPZb4IMuR3HLCoyRpXgZ8LommSFalAKg8KYZU_m6k03rq9Y8UJZY0qARtiOO1I0AQyzoJwXugVKsaA0ZqOvHgRnJyCaYHzMQzMSKR0jp1I379ENe0gNTecA-HLPU2L4QfAjE/s320/P1120179.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of my most popular deserts: Tiramisu (and it was super easy to make, but a little on the pricey side!)<br />
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</div><div style="text-align: left;">More food to come! </div><div style="text-align: left;"><br />
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</tbody></table>sam & johttp://www.blogger.com/profile/00924793220064819043noreply@blogger.com0tag:blogger.com,1999:blog-458752696691012588.post-67232040146777950482011-05-07T01:36:00.000-07:002011-05-07T01:39:43.296-07:00lemon yogurt finally back home cakeafter 9 months, I'm finally back in the US of A! Haven't been too good with posting, but I've picked up a fair amount of German recipes, so I will share them with you guys eventually...<br />
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anyways, Priscilla and I decided to go with this <a href="http://smittenkitchen.com/2008/04/lemon-yogurt-anything-cake/">Lemon Yogurt anything cake</a> because we had so many fresh lemons from our backyard. and we had all the ingredients on hand. ha. The yogurt really made the cake moist and it had a perfect balance between sweet and sour. You can always adjust the lemon glaze to be sweeter as well. This was the perfect cake to have along side tea with my girl friends while updating them with my European adventures and catching up on the local gossip :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnpo0Dxp1Rv6fwaM8qJFIaQg4YD93hOQ88iMUoMr7mhyvjHe42m3e6mPyePSo_DxXSSzn_1zEzVWVaRBIabO5efVCHRE4aOkCgLWt9QEe8FdGsoCe7Ugo7FjJ9s55ZRWiZTyB2xCNH1WE/s1600/455.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnpo0Dxp1Rv6fwaM8qJFIaQg4YD93hOQ88iMUoMr7mhyvjHe42m3e6mPyePSo_DxXSSzn_1zEzVWVaRBIabO5efVCHRE4aOkCgLWt9QEe8FdGsoCe7Ugo7FjJ9s55ZRWiZTyB2xCNH1WE/s320/455.JPG" width="240" /></a></div> Already sliced into it, couldn't resist!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiLfRkS79VOqcgTXW1EcCIb-WPuybLrs1Ttb5j8ad1YstVS1fstqRvODtxl4WE6TPEsR14Z7HoIZCIPiUjR4kgIyvNruAhLAO2qvGNJ_hPirkHoBoS2x_3f-9xEXD0b7MopZSzD1wogGg/s1600/457.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiLfRkS79VOqcgTXW1EcCIb-WPuybLrs1Ttb5j8ad1YstVS1fstqRvODtxl4WE6TPEsR14Z7HoIZCIPiUjR4kgIyvNruAhLAO2qvGNJ_hPirkHoBoS2x_3f-9xEXD0b7MopZSzD1wogGg/s320/457.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Shout out to Care!</div>sam & johttp://www.blogger.com/profile/00924793220064819043noreply@blogger.com1tag:blogger.com,1999:blog-458752696691012588.post-77218574472848755672011-03-20T15:15:00.000-07:002011-03-20T15:24:10.203-07:00Greetings from London!<div class="MsoNormal">I had to fly out to London for a week long excursion for my program so I was trying to clean out my fridge. Sometimes it’s rather nice to just have a simple meal. I whipped up r<span class="Apple-style-span" style="font-family: 'Times New Roman', serif; font-size: 16px;">oasted potatoes, carrots and white wine braised onion strings from what was left in my pantry. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Times New Roman', serif; font-size: 16px;"></span>The roasted veggies were just coated with olive oil then tossed with salt & peppers and your run-of-the-mill Italian herb seasoning. I wanted to add flavor to the onions so I softened them down with a bit of butter then braised them with about a cup and a half of Reisling. Really, wine makes everything better ;) A sprinkle of parsley finished off the dish. Lately, I've been really into this herb. It’s just so fresh and clean tasting. </div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipdY8duhLZ_amgaLuM3RS4_JCGPG7mg7_zCfQLYRjDDtSfmm_juUB4ewIOqjG0jj-_d6tE6-UPCo81BdIrEKdTsOn6BAc-2GF3f2OMGc6Z5ypE5j5BH-5ObP0APqThqcKmku-RQABgfSI/s1600/030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipdY8duhLZ_amgaLuM3RS4_JCGPG7mg7_zCfQLYRjDDtSfmm_juUB4ewIOqjG0jj-_d6tE6-UPCo81BdIrEKdTsOn6BAc-2GF3f2OMGc6Z5ypE5j5BH-5ObP0APqThqcKmku-RQABgfSI/s400/030.JPG" width="400" /></a></div><div class="MsoNormal"><br />
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Can't wait to try some legit fish & chips, meat pies and pudding!<br />
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<3 jo</div><div class="MsoNormal"><o:p></o:p></div>sam & johttp://www.blogger.com/profile/00924793220064819043noreply@blogger.com0tag:blogger.com,1999:blog-458752696691012588.post-16654879723251410022011-02-11T17:07:00.000-08:002011-02-11T17:07:02.552-08:00Zucchini Lasagna<div class="separator" style="clear: both; text-align: center;">I always thought that making Lasagna was a long, tedious process, but I made this Zucchini Lasagna last week and it was quite easy. I've been trying to eat more whole wheat products and I went to the Bio store to pick up some pasta and when I saw the Lasagna sheets, I just knew I had to get them!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx3AI-22tQgQVWbXq-0_4p-DaffJ-dCFm6Bl-pd4M4Lj9w7lRZeyHtHep0glqIcoFPFvugSqe0ww-u8OE14a1wB6dT5S3vleL5i6F43ooafjF8Sl3dTVYT-dcZeKw-tWW9yL_AvklPFWc/s1600/016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx3AI-22tQgQVWbXq-0_4p-DaffJ-dCFm6Bl-pd4M4Lj9w7lRZeyHtHep0glqIcoFPFvugSqe0ww-u8OE14a1wB6dT5S3vleL5i6F43ooafjF8Sl3dTVYT-dcZeKw-tWW9yL_AvklPFWc/s320/016.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="" style="clear: both; text-align: center;">Ingredients: Whole wheat (ready to bake) Lasagna sheets, Gouda Cheese (100 g), Mozzarella (100 g), one medium Zucchini, and <a href="http://thepioneerwoman.com/cooking/2009/05/ryans-bolognese-sauce/">Bolognese sauce</a>. I put salt and pepper in the photo because 99% of recipes calls for it but I actually didn't end up using it.</div><div class="" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj__buBkH2yTYpIZrYip5SEbZ4NBW603A9BwEzhe4lTT9iYjtpvZZv9WpiIHllVQfk9c_zLJmlky9AIRrBmCxZHz0BHfydLbqwLhsMnYqgHjoFaAegn0aOUtXfoWRF1Q3Fs-aGaOzTi91w/s1600/022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj__buBkH2yTYpIZrYip5SEbZ4NBW603A9BwEzhe4lTT9iYjtpvZZv9WpiIHllVQfk9c_zLJmlky9AIRrBmCxZHz0BHfydLbqwLhsMnYqgHjoFaAegn0aOUtXfoWRF1Q3Fs-aGaOzTi91w/s320/022.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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<div style="text-align: center;">Prepare your ingredients for assembly. Wash and slice the Zucchini into 1/4 inch slices. Slice the Mozzarella as thinly as you can. Shred the Gouda (Freshly grated cheese please!) Now all you have to do is layer. simple stuff here.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiArCyw9RVIWGhDqiYiXO7JQzXphmkUEcfV1KeedOrIju1HulRNLPez2aoMGICwFZIp1RA2e1758QUtKSMmKAtnnTBrYzBmNTGcsQYvn9vsyF0SFFumxhZPYudNTk7EldiBLa8WVMEdR-Q/s1600/017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiArCyw9RVIWGhDqiYiXO7JQzXphmkUEcfV1KeedOrIju1HulRNLPez2aoMGICwFZIp1RA2e1758QUtKSMmKAtnnTBrYzBmNTGcsQYvn9vsyF0SFFumxhZPYudNTk7EldiBLa8WVMEdR-Q/s320/017.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="" style="clear: both; text-align: center;"> Spread a thin layer of the meat sauce on the bottom of a 11 x 7 in oven proof casserole dish</div><div class="" style="clear: both; text-align: center;"><br />
</div><div class="" style="clear: both; text-align: center;">. I used the pionner woman's recipe, the homemade sauce really makes a difference and if you have time, definitly try to make a batch. I made a huge pot, it freezes great too, so I did this ahead of time and just pulled a container out of the fridge when I was ready to assemble. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-vCZuKuwjZ00Yh659oghj0ViSucWUr4W9fuyXPEVWGRzGGWO__zR9xSbJSNn2IeYBAxqQXFvAxjR0p_hVlah7tvhCozcC8gI4nd_y1oXNJlNzosdXJru0YaL0eK7a1NLxs0eR6iNU32Q/s1600/028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-vCZuKuwjZ00Yh659oghj0ViSucWUr4W9fuyXPEVWGRzGGWO__zR9xSbJSNn2IeYBAxqQXFvAxjR0p_hVlah7tvhCozcC8gI4nd_y1oXNJlNzosdXJru0YaL0eK7a1NLxs0eR6iNU32Q/s320/028.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Second layer: Zucchini! just line them up, if some of them over lap a little, don't worry, they are so thinly sliced. I added Zucchini to the recipe to try to add more veggies to the dish and make it healthier. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYTwsOFyhsQBrc4KNeN0Kl4GBezufw4JvCQHfEinYKQz_ugrlipqWsxgwMmHsv-Aej1_y7eH5W3mt4-QPmIZIsytZWY_Ahpjapctwff77Kub-gnHKZM0HjYRt5d9FnLPzWXImalxfhCtI/s1600/030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYTwsOFyhsQBrc4KNeN0Kl4GBezufw4JvCQHfEinYKQz_ugrlipqWsxgwMmHsv-Aej1_y7eH5W3mt4-QPmIZIsytZWY_Ahpjapctwff77Kub-gnHKZM0HjYRt5d9FnLPzWXImalxfhCtI/s320/030.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Third layer: Cheese! I put on the Mozzarella first, then sprinkled on the Gouda onto the spaces in between.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw03IOFt2adiz1pMl-wjk2qzfasZIJjY7MJzblEXFmFCJUaGF39kbU-9nyg_G6caJC0uUxVsqsJSOTM8J3JNxMcPCAaLu41CFOlx6WnO2-7QC-dO3hasSOKkHA_rSPXk8tAXKdZvK4deg/s1600/031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw03IOFt2adiz1pMl-wjk2qzfasZIJjY7MJzblEXFmFCJUaGF39kbU-9nyg_G6caJC0uUxVsqsJSOTM8J3JNxMcPCAaLu41CFOlx6WnO2-7QC-dO3hasSOKkHA_rSPXk8tAXKdZvK4deg/s320/031.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Fourth layer: Pastas! If the sheets don't fit properly, just break the into the appropriate size. That's what I did with the sheet on the right.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5DVNkPwAyWoPWT-YDFl8QMxDPuZU1eFiPwmJUnuy0OonZc7RWfnUF7bhJkrHsaCiWRHljprz8YQN34xksqaBzT_r1BJnQWudNlYCQtx0NcBB4V8fKAbpZULhXUlzlFrtzuXsUsPavQP0/s1600/038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5DVNkPwAyWoPWT-YDFl8QMxDPuZU1eFiPwmJUnuy0OonZc7RWfnUF7bhJkrHsaCiWRHljprz8YQN34xksqaBzT_r1BJnQWudNlYCQtx0NcBB4V8fKAbpZULhXUlzlFrtzuXsUsPavQP0/s320/038.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Repeat until you reach the top. Stopping at the Cheese layer. I managed to get in 3 layers. Don't worry about filling it all the way to the brim, the casserole will shrink down during the cooking process.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaNjhfoXkZ-u_dPxpAdzAIiiG3kkux1TJMzzP8sM0IqGRpdH8RySIxqYQ0LJUYSg83EeWjDKIhdnNRLmZAOTMOoENnHAo6zMd1Y5FgYkF1v-MTmI9qlyn3XDbEGUxwB-dOtK29sGCv2gM/s1600/039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaNjhfoXkZ-u_dPxpAdzAIiiG3kkux1TJMzzP8sM0IqGRpdH8RySIxqYQ0LJUYSg83EeWjDKIhdnNRLmZAOTMOoENnHAo6zMd1Y5FgYkF1v-MTmI9qlyn3XDbEGUxwB-dOtK29sGCv2gM/s320/039.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Bake at 200<span lang="DE" style="font-family: 'Microsoft Sans Serif', sans-serif; font-size: 12pt;"><b>°</b>c</span> (400<span lang="DE" style="font-family: 'Microsoft Sans Serif', sans-serif; font-size: 12pt;"><b>°</b>f)</span> for 35 minutes or until the top is golden and bubbly! </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh073WhNsoor5hskBf8qVGyjHbJZB7z3HqccAH9N5Qif9-8Ia_OQVddT04B8JlQ6GFcpJtZPKbm4BZO7qbC5qK1qSpV7QedvhnsFniz30F3_2fMoE_3cQz3-Pq08sBLMJRYbVub7IwGeYw/s1600/046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh073WhNsoor5hskBf8qVGyjHbJZB7z3HqccAH9N5Qif9-8Ia_OQVddT04B8JlQ6GFcpJtZPKbm4BZO7qbC5qK1qSpV7QedvhnsFniz30F3_2fMoE_3cQz3-Pq08sBLMJRYbVub7IwGeYw/s320/046.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Slice into squares and enjoy! It held together very well, I didn't even need a spatula.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">All in all, I was really happy with how this recipe turned out, especially since it was my first time making Lasagna. I really like the Zucchini in the recipe, it went very well with the meat sauce. If you don't like it, of course you can leave it out or substitute with something else. I think eggplant slices would be delicious as well, sort of like a version of eggplant Parmesan. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I have to say, however, this Lasagna was on the cheesy side. I used Gouda because that's what I had in the fridge. I love Gouda but it made the dish heavier than I would have like so next time I will probably use a mixture of ricotta and mozzarella, which is more traditional, and Parmesan on the top layer.</div><br />
<div style="text-align: center;">- jo</div>sam & johttp://www.blogger.com/profile/00924793220064819043noreply@blogger.com0tag:blogger.com,1999:blog-458752696691012588.post-57490868957544000622011-02-06T15:43:00.000-08:002011-02-06T15:43:39.483-08:00Who Doesn't Love Strawberry Napoleon's?What exactly are Strawberry Napoleon's? Well they're actually quite simple. Just yummy custard and strawberries sandwiched between flaky delicious puff pastry. Check out the the picture and i'll explain the rest.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKROvVrzvgRouM_xK3cxuhwR5TwqBQkC_RiyG_QY8vSL-TUtC0qB0H2X6gcIW5vo-bLiqPg9L2JPamZab7PA00OM9qoEdJ78KfwPzl4lZ-OJwO1yirzQtddjriFdGxWgGIDyH4SBlkRTM/s1600/P1110656.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKROvVrzvgRouM_xK3cxuhwR5TwqBQkC_RiyG_QY8vSL-TUtC0qB0H2X6gcIW5vo-bLiqPg9L2JPamZab7PA00OM9qoEdJ78KfwPzl4lZ-OJwO1yirzQtddjriFdGxWgGIDyH4SBlkRTM/s320/P1110656.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">So basically, the croissant type looking pastry is simply frozen puff pastry that I bought from the supermarket. I found the recipe on the box and it sounded really easy to make so I decided why not? </div><div class="separator" style="clear: both; text-align: center;"><b>To make the puff pastry:</b></div><div class="separator" style="clear: both; text-align: center;">You start out be preheating your oven to 400 degrees and greasing a baking sheet. Oh, and if your puff pastry is frozen then you have to wait about 30-40 minutes for it to defrost so its easier to unfold and work with. After unfrozen, the pastry is already divided in the three and you unfold and cut along the lines and lay them out on the baking sheet. After preheating the oven, lay the pastry sheets out and just leave them to bake in the oven for around 15 minutes till golden brown. Meanwhile lets get started on our custard filling. </div><div class="separator" style="clear: both; text-align: center;"><b>To make the custard: </b></div><div class="separator" style="clear: both; text-align: center;">You can make your own vanilla pudding, but I decided to be lazy and just buy the instant vanilla pudding packs that take 5 minutes to make from the market. Just pour the powder from the pudding into a mixing bowl and whisk in 1 cup of milk. Its going to get really thick so just be aware. Then in a separate bowl whip a cup of heavy whipping cream until it is whipped cream. After making the whipped cream, fold it in with the pudding mixture and make sure its well incorporated. Refrigerate until needed. </div><div class="separator" style="clear: both; text-align: center;"><b>To bring it all together: </b></div><div class="separator" style="clear: both; text-align: center;">After baking the puff pastry take it out and leave it to cool. You may use frozen or fresh strawberries to cut up into small slices. I used almost a whole bag of frozen strawberries so you'll need a couple handfuls of strawberries. You also need to create the glaze for the top of the puff pastry. That is simply half a cup of powdered sugar and 1-2 tbsp of milk and just mix them together. Once the puff pastry has cooled, I cut mine in half hamburger style then cut again through the puff pastry like you're cutting a hot dog bun in half...i'm not really sure if thats clear or not, but it should make sense once you do it. You should have 4 pieces total from 1 of the 3 original straight out of the oven pieces. Then you want to paint the top of the cut pastries with the powdered sugar mixture. </div><div class="separator" style="clear: both; text-align: center;"><b>To stack:</b></div><div class="separator" style="clear: both; text-align: center;">Start with the bottom piece and spread some of the custard until it coats the pastry evenly. Then go ahead and place sliced strawberries on the custard in an even layer. Top with the top of the pastry. Repeat this process with the other pieces. Drizzle with melted chocolate. :) I...kind of failed with the melting process of my chocolate so I just ended up using chocolate syrup and drizzling that, and it worked fine. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Enjoy! it is soo yummy! oh and keep refrigerated!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>sam & johttp://www.blogger.com/profile/00924793220064819043noreply@blogger.com0tag:blogger.com,1999:blog-458752696691012588.post-43289018992908397332011-01-23T13:58:00.000-08:002011-01-29T15:37:03.069-08:00Korean Mochi Bread with Black SeasameSo today I decided to make these delicious little Korean Mochi buns. They have a beautiful crust on the outside and they're soft and chewy on the inside. Mmmm so good! Last time I made these buns with my mom, we burned them unfortunately and they didn't turn out as well as I thought they would. But I made them today and they turned out beautifully, so I'm glad. They only thing I would change is probably seperating some egg yolk and basting them on top of the buns before baking so they have a nice brown crust on top, but they tasted good either way!<br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"> </div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaMZu16nbMEqcHYQQJvWpudHi91rBnfFR8SJbV_HhvjYCuuDJolJi1Ltz9AUS9GXlSB2DhSnkXcQ2r_QUQa9cTQo4pVhOzlD7xz4xTp78wdOqbwNK5XJysFhRkgxo46XeA6mbdKdq2BXs/s1600/P1110516.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaMZu16nbMEqcHYQQJvWpudHi91rBnfFR8SJbV_HhvjYCuuDJolJi1Ltz9AUS9GXlSB2DhSnkXcQ2r_QUQa9cTQo4pVhOzlD7xz4xTp78wdOqbwNK5XJysFhRkgxo46XeA6mbdKdq2BXs/s320/P1110516.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">The turnout! You can really see the doughy crevices in the little balls of delciousness! I actually just used a mix bought from a Korean super market but I would like to learn how to make them from scratch. They were easy to make dough wise. Just add an egg and a small amount of water or milk. My mom usually adds water. I was thinking of just using water because I don't have milk. I did, however have a carton of plain soymilk and decided to try it out, and it turned out fine! </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtUROx8kdtGa2rIYInHDPEW_vrvLkCLK6xmi_ML3-LkdkR2MkPB5IsVRMUVakI4dLjcqn74pX2J2oxku2PzKXkhXLyB-XSu-UGosh4OJuRDthOXNnaTaECxhsXWJ0mPRpRYEIQRjlt3XI/s1600/P1110512.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtUROx8kdtGa2rIYInHDPEW_vrvLkCLK6xmi_ML3-LkdkR2MkPB5IsVRMUVakI4dLjcqn74pX2J2oxku2PzKXkhXLyB-XSu-UGosh4OJuRDthOXNnaTaECxhsXWJ0mPRpRYEIQRjlt3XI/s320/P1110512.jpg" width="214" /></a></div><span class="Apple-style-span" style="font-size: small;">Here you can really see the mochi-like consistency of the bun. It really is a good snack to munch on or good to put out when you have company over! </span></td></tr>
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>sam & johttp://www.blogger.com/profile/00924793220064819043noreply@blogger.com3tag:blogger.com,1999:blog-458752696691012588.post-66984445393232425502011-01-23T13:36:00.000-08:002011-01-29T15:37:46.037-08:00Chili LasagnaA simple meal to combine two delicious foods: lasagna and chili. To the joy of my boyfriend who declares that this claims a spot on one of his favorite dishes cooked by me. :) <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBGVnvCyNCivazQzaUIzy2M4mUsidDD4fGoejDU9op-O0RZhLrY4m4ejdKmtgOOmi8mb4vuzzbrm5ld4hy77scSzof6zQeIyQ6kNz3d1lKR84X2-DJVLmkx3vXV6jenHCfncR9EMx8d2M/s1600/P1110423.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBGVnvCyNCivazQzaUIzy2M4mUsidDD4fGoejDU9op-O0RZhLrY4m4ejdKmtgOOmi8mb4vuzzbrm5ld4hy77scSzof6zQeIyQ6kNz3d1lKR84X2-DJVLmkx3vXV6jenHCfncR9EMx8d2M/s320/P1110423.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">This picture shows the amazing cheesy layer on top. It is a combination of Monterey Jack and Cheddar, I believe and some sprinkled Feta cheese as well. Oh and I used slices of Mozarella Cheese for the base of the cheese layer. </div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSOtvu0bJ_WUSzm7hH-xwLIOeeZhuyCIykIjUekR831So2IkgGIOXdz7V65EomAgqQRyJ4PBsOKzqXVR0ULd14lg2eRW-YfVNVb8iCZzZgX62n1RylasbgVFjkZaL0-RinwP5XdLGaCBo/s1600/P1110430.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSOtvu0bJ_WUSzm7hH-xwLIOeeZhuyCIykIjUekR831So2IkgGIOXdz7V65EomAgqQRyJ4PBsOKzqXVR0ULd14lg2eRW-YfVNVb8iCZzZgX62n1RylasbgVFjkZaL0-RinwP5XdLGaCBo/s320/P1110430.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">This is the inside of the lasagna. You can see the chili layers. I simply replaced the tomato sauce with chili sauce. I put corn and olives in the lasagna as well. It turned out better than I expected and it fed a good amount of boys, so I was more than pleased!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_isZqTtnyUg9b3J97gLeQd5NcO3KsmPM22oCPokHwLnRPe2Y9otKWf5sA5dE9y3Oo3E718lInHu0MLXDmCwAglMmxEBxH8tS9TrbyjtaUxBLldRGymWdTz_E819hi34AFJuw8m9X3VD4/s1600/P1110427.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_isZqTtnyUg9b3J97gLeQd5NcO3KsmPM22oCPokHwLnRPe2Y9otKWf5sA5dE9y3Oo3E718lInHu0MLXDmCwAglMmxEBxH8tS9TrbyjtaUxBLldRGymWdTz_E819hi34AFJuw8m9X3VD4/s320/P1110427.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">A simple salad that I paired with the lasagna. It is a lettuce and spinach mix with sliced carrots, corn, olives, fresh avocado (recently bought from the local farmer market) and some feta cheese. The salad is adorned with a basic olive oil and balsamic vinegar dressing with some fresh cracked black pepper on top. </span></td></tr>
</tbody></table>sam & johttp://www.blogger.com/profile/00924793220064819043noreply@blogger.com0