tag:blogger.com,1999:blog-82764814078802125402024-03-18T19:08:21.434-07:00Culinary Adventures with CamillaCamilla M. Mannhttp://www.blogger.com/profile/04815419370177683182noreply@blogger.comBlogger5347125tag:blogger.com,1999:blog-8276481407880212540.post-23981610436985120302022-12-02T08:15:00.002-08:002022-12-02T08:15:00.320-08:00A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipQdgLfIH-2zxd0JyMxZAMXvOC0IoOOT-KzjquPzKy87wvu_HB15No4y88YA50ERlbmHa9M-rpD5z_P-ogUntx0OzkWJlI9SHB60oCpmfiS7rriPopVBbRYRp-WD7c8xisRx6xWGQlm27Zybzo6oL4ZHRAP5rWZhci25hTbrkux0PZNQ2dBYKb6weAwA/s2401/Wine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2401" data-original-width="1800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipQdgLfIH-2zxd0JyMxZAMXvOC0IoOOT-KzjquPzKy87wvu_HB15No4y88YA50ERlbmHa9M-rpD5z_P-ogUntx0OzkWJlI9SHB60oCpmfiS7rriPopVBbRYRp-WD7c8xisRx6xWGQlm27Zybzo6oL4ZHRAP5rWZhci25hTbrkux0PZNQ2dBYKb6weAwA/w480-h640/Wine.jpg" width="480" /></a></div><p>I am in the process of migrating over to my new domain. Come on over to read "<b><a href="https://www.culinarycam.com/post/italiancheeseboard" target="_blank">A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige</a></b>" for December's #ItalianFWT.</p><p><br /></p>
Camilla Mannhttp://www.blogger.com/profile/08075216373161128140noreply@blogger.com0tag:blogger.com,1999:blog-8276481407880212540.post-18180475307242579852022-11-18T08:26:00.002-08:002022-11-19T08:42:59.559-08:00Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjltLk3CeUTqj-zhAjHdLfx21c_N4PFGptX0IHgy00aKtiAqSuV-46r37fT8Q5g1wrPHx9J8JWNxGl9seqB2fnXCoqCoxdEIWt5jdX_552ibKRzQYorsHDzCaIyY3f0tPYV2Bk3fc9eg8dDAIxqBv9XEIrZyDXqSIM9orUB924qxWgicGYVehUO5tFDpQ/s3202/20220914_184529%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="3202" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjltLk3CeUTqj-zhAjHdLfx21c_N4PFGptX0IHgy00aKtiAqSuV-46r37fT8Q5g1wrPHx9J8JWNxGl9seqB2fnXCoqCoxdEIWt5jdX_552ibKRzQYorsHDzCaIyY3f0tPYV2Bk3fc9eg8dDAIxqBv9XEIrZyDXqSIM9orUB924qxWgicGYVehUO5tFDpQ/w400-h225/20220914_184529%20(1).jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both; text-align: left;">This month the French Winophiles group is looking at affordable wines from Burgundy. Host Cindy of <b><a href="http://www.grape-experiences.com/" rel="nofollow" target="_blank">Grape Experiences</a></b> wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up...</div><span id="docs-internal-guid-81735613-7fff-290b-cc45-b136547f3a56"><span style="font-family: inherit;"><ul style="text-align: left;"><li><span id="docs-internal-guid-81735613-7fff-290b-cc45-b136547f3a56"><span style="font-family: inherit;">Wendy Klik from A Day in the Life on the Farm enjoys <b><a href="https://adayinthelifeonthefarm.blogspot.com/2022/11/domaine-chevillon-chezeaux-bourgogne.html" rel="nofollow" target="_blank">Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken</a></b>.</span></span></li><li><span><span style="font-family: inherit;">Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé.</span></span></li><li><span><span style="font-family: inherit;">Jeff Burrows of FoodWineClick! explains why we should <b><a href="https://foodwineclick.com/2022/11/18/look-the-other-way-for-affordable-bourgogne-winophiles/" rel="nofollow" target="_blank">Look the Other Way for Affordable Bourgogne</a></b>.</span></span></li><li><span><span style="font-family: inherit;">Gwendolyn Lawrence Alley from Wine Predator enjoys <b><a href="https://winepredator.com/2022/11/18/2-for-25-budget-bourgogne-bubbles-and-gamay-paired-with-baked-camembert-and-wine-harvesters-chicken-winophiles/" rel="nofollow" target="_blank">2 for $25: Budget Bourgogne Bubbles and Gamay Paired with Baked Camembert and Wine Harvester’s Chicken</a></b>.</span></span></li><li><span><span style="font-family: inherit;">Cindy Rynning at Grape Experiences goes <b><a href="http://www.grape-experiences.com/2022/11/bourgogne-louis-jadot-santenay-clos-de-malte-2018/" rel="nofollow" target="_blank">Back to Bourgogne with Louis Jadot Santenay “Clos de Malte” 2018</a></b>.</span></span></li></ul></span></span><div><div class="separator" style="clear: both; text-align: left;"><span><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span><b><i><span style="font-size: large;">Other Pairings</span></i></b></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpeJ84XmTJEXVIXG_G6vsFOxz2lPmEtieOsSIqkWB4SMsxUPMHl5tGCSE-EZF9dfUP9hxh8F2h7o95f8U4Q9bXBY5s4gJBZqeqUdjLy-DBPpNv6K6g0wrx13lLztvJW9MZXLVlY4w_fcoNo-OKLNrLKEpXpjhORC4YAseV7PZWixYBzo2qNRb7vueCXg/s1600/Chard.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1071" data-original-width="1600" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpeJ84XmTJEXVIXG_G6vsFOxz2lPmEtieOsSIqkWB4SMsxUPMHl5tGCSE-EZF9dfUP9hxh8F2h7o95f8U4Q9bXBY5s4gJBZqeqUdjLy-DBPpNv6K6g0wrx13lLztvJW9MZXLVlY4w_fcoNo-OKLNrLKEpXpjhORC4YAseV7PZWixYBzo2qNRb7vueCXg/w400-h268/Chard.JPG" width="400" /></a></div><span><br /></span></div><div class="separator" style="clear: both; text-align: left;">Back in January 2016, the #Winophiles did a look at Burgundy and I poured a bottle from Trader Joe's. I didn't note the retail price of that bottle, but I guarantee it was affordable. Not many wines at Trader Joe's go for higher than $40 and most are less than $20! In any case, I shared <b><a href="http://culinary-adventures-with-cam.blogspot.com/2016/01/the-french-winophiles-cod-grenobloise.html" target="_blank">Cod Grenobloise + a Louis Jadot Chardonnay</a></b>.</div><div class="separator" style="clear: both; text-align: left;"><span><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0z8q2qCbU35jJcfe-zicOq3Htf8moyrfYALMaa6ToiRCFgbQC2-MCYHjAvCDbjyOj1BajVLxeI4a189Q-OuP02gYuOiwjeZ53-9-pIjDqgvjfNyxxg9hEaIKXB9wMBY7DPeUenWQW9G93m5_PcEPAKZ5q6do7bzjEIwzjcfR1uaACywnk1tW_NrHz3g/s1600/Chard1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1066" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0z8q2qCbU35jJcfe-zicOq3Htf8moyrfYALMaa6ToiRCFgbQC2-MCYHjAvCDbjyOj1BajVLxeI4a189Q-OuP02gYuOiwjeZ53-9-pIjDqgvjfNyxxg9hEaIKXB9wMBY7DPeUenWQW9G93m5_PcEPAKZ5q6do7bzjEIwzjcfR1uaACywnk1tW_NrHz3g/w266-h400/Chard1.JPG" width="266" /></a></div><span><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span id="docs-internal-guid-8b5313b6-7fff-5d1e-8b09-a0a2bd7f300b">In July 2020, I posted <b><a href="http://culinary-adventures-with-cam.blogspot.com/2020/07/a-good-year-halibut-la-barigoule-and.html" target="_blank">Halibut à la Barigoule, and Prosper Maufoux Bourgogne Chardonnay</a></b>. A quick search shows that the current vintage of that bottle clock in under $20 as well.</span></div><div class="separator" style="clear: both; text-align: left;"><span><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0-rhOSnyfHyU7uc3-0o7r3gSOE9JUXPb65uw0NPCxmMh4yamfm_ormaHmgeMDk-Oyt7NPYLIhilcL2nWB5NR27W6RdobSHZvaf23960n75myUTtVFEcA9SW4vYiv8L3VYcvV1TekoJu4A9Ff5rG9AHb_cenWFssbBRIzcdW60aFWCEEPxWm0pWmkYVg/s2048/Pinot.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0-rhOSnyfHyU7uc3-0o7r3gSOE9JUXPb65uw0NPCxmMh4yamfm_ormaHmgeMDk-Oyt7NPYLIhilcL2nWB5NR27W6RdobSHZvaf23960n75myUTtVFEcA9SW4vYiv8L3VYcvV1TekoJu4A9Ff5rG9AHb_cenWFssbBRIzcdW60aFWCEEPxWm0pWmkYVg/w400-h266/Pinot.JPG" width="400" /></a></div><span><br /></span></div><div class="separator" style="clear: both; text-align: left;">December 2020 had the #Winophiles posting about 'tied houses' when we compared wines made with Burgundy grapes that were made in Oregon! For that, I shared <b><a href="http://culinary-adventures-with-cam.blogspot.com/2020/12/galette-au-chou-2017-resonance-pinot.html" target="_blank">Galette au Chou + 2017 Résonance Pinot Noir</a></b>.</div><div class="separator" style="clear: both; text-align: left;"><span><br /><div style="text-align: center;"><b><i><span style="font-size: large;">In My Glass</span></i></b></div></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3t-7hZrQ681EGfafeLKQUGOEBt5ZNdFJ5Ys4l-Bj4HDFkU-pmjONozbNCSGyhv6dWeS1MT1ZdBZ10wYOaIZwZcP8jCKgCKXvbhtb7SvUPIZDZ1MP6Ys6tk9ZwlJaaazCp7jQVPPIFeJz1Sye41hmmQQoLKpo3RrTz1YATvPtQJF91elASK-5L6UUB9w/s3202/20220914_183925%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="3202" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3t-7hZrQ681EGfafeLKQUGOEBt5ZNdFJ5Ys4l-Bj4HDFkU-pmjONozbNCSGyhv6dWeS1MT1ZdBZ10wYOaIZwZcP8jCKgCKXvbhtb7SvUPIZDZ1MP6Ys6tk9ZwlJaaazCp7jQVPPIFeJz1Sye41hmmQQoLKpo3RrTz1YATvPtQJF91elASK-5L6UUB9w/w400-h225/20220914_183925%20(1).jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Clearly Chardonnay rules the roost when it comes to 'Affordable Bourgnone' or, at the very least, it's easily accessible for me here on California's central coast. So, sourcing a bottle for this event led me down the same path. I got my hands on a bottle of 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. The retail price hovers around the $20 mark. I found a bottle of $19 and another for $23. </div><div class="separator" style="clear: both; text-align: left;"><br /></div>Viré-Clessé is a relatively new appellation in the upper half of the Mâconnais region of southern Burgundy. Henry Fessy and his father-in-law, Jean Pelissier, joined forces with the mission to create excellent wines on a parcel in Brouilly. During the latter part of the 20th century, their sons and grandsons expanded beyond Brouilly. In 2008, the acquired Maison Louis Latour in Burgundy.<div><br /></div><div>The 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé pours a lovely pale straw color. On the nose there are aromas of ripe peaches, limestone, and lemon verbena. On the palate, the full-bodied wine was balanced with creamy browned butter layers and the sweetness of quince paste.<br /><div><div class="separator" style="clear: both; text-align: center;"><br /><span style="text-align: left;"><b><i><span style="font-size: large;">On My Plate and In My Bowl</span></i></b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYp7uvzd6qT4exXgeMcxHF6pb2LjAfUHunhxLKuVza6ertojOMN7byUmmcR0EsvRenUUcp3LJFiQlTP_1eou3PKk3jbeIUkQUEkI8h1_-OtGVi4Ec6Q41wxvjlRCafW90VqkeodyDqsEtZAW_pPT2rOsQcSDUlz3jTBOd9O2jPW4miaY87Xs5K1m7kaQ/s3202/20220914_183758%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="3202" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYp7uvzd6qT4exXgeMcxHF6pb2LjAfUHunhxLKuVza6ertojOMN7byUmmcR0EsvRenUUcp3LJFiQlTP_1eou3PKk3jbeIUkQUEkI8h1_-OtGVi4Ec6Q41wxvjlRCafW90VqkeodyDqsEtZAW_pPT2rOsQcSDUlz3jTBOd9O2jPW4miaY87Xs5K1m7kaQ/w400-h225/20220914_183758%20(1).jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">To go with my affordable Bourgnone, I doctored up some canned lobster bisque and made Connecticut Lobster Rolls. Read my recipe <b><a href="http://culinary-adventures-with-cam.blogspot.com/2022/09/a-lobster-roll-style-debate-maine-vs.html" target="_blank">here</a></b>.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtHQx7fR2efgAeoOLsAxmS_izesUgtgJU1H_TlQYWzJLWcG56THiYXA49Q7-ca5FkA4P6GVU6uen4IJT3Y0IDJVhAfTRUkUkyHcoPgZekOlx5B-_YesXYTkIxYJXLz5muQegl2XjhRNECGZ2w0dO_AUU6S29jmzUW0tastCByfQgu8WC_Gf3qot1gi_A/s3202/20220914_182123%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="3202" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtHQx7fR2efgAeoOLsAxmS_izesUgtgJU1H_TlQYWzJLWcG56THiYXA49Q7-ca5FkA4P6GVU6uen4IJT3Y0IDJVhAfTRUkUkyHcoPgZekOlx5B-_YesXYTkIxYJXLz5muQegl2XjhRNECGZ2w0dO_AUU6S29jmzUW0tastCByfQgu8WC_Gf3qot1gi_A/w400-h225/20220914_182123%20(1).jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: left;">That's a wrap on my offering for the November #Winophiles. We will be wrapping up the year with an exploration of Champagne with Jeff of <b><a href="https://foodwineclick.com/" rel="nofollow" target="_blank">FoodWineClick!</a></b> leading the discussion. Stay tuned!</div></div></div></div>Camilla Mannhttp://www.blogger.com/profile/08075216373161128140noreply@blogger.com5tag:blogger.com,1999:blog-8276481407880212540.post-9763517172687636622022-11-16T14:57:00.001-08:002022-11-16T14:57:22.562-08:00Midlife Mayhem: Embracing the Greys + Chunks of Sunshine, Fruit Skewers with a Stone Fruit Dip #FoodieReads<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEvjRqqzc15JNq_zP264NQHaQ_U1jpnEb1A649NIGCJFFW7yw-T7lu4JEdnOWaHivDCq412Ehml8xSaq4KjQDRJGamdDd8gDlA-IfVzPFUjc4B-POa1vt759bEOBYGpx1x84RJ0q1guY_7lproyWdKAclaeOs1U1I3fYDva8M44v26tKP2ii15Xah7xg/s1600/Fruit%20Skewers.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="1071" data-original-width="1600" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEvjRqqzc15JNq_zP264NQHaQ_U1jpnEb1A649NIGCJFFW7yw-T7lu4JEdnOWaHivDCq412Ehml8xSaq4KjQDRJGamdDd8gDlA-IfVzPFUjc4B-POa1vt759bEOBYGpx1x84RJ0q1guY_7lproyWdKAclaeOs1U1I3fYDva8M44v26tKP2ii15Xah7xg/w400-h268/Fruit%20Skewers.JPG" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Not sure if it's because the first of my close friends just turned fifty, or what, but <i>Excuse Me While I Disappear: Tales of Midlife Mayhem</i> by <span style="font-family: inherit;">Laurie Notaro landed on my reading list and I happily indulged. I'll admit that, despite her being a <i>New York Times</i> bestselling author, I was completely unfamiliar with her. Now I have avidly lined up her entire collection, including: <b><a href="https://amzn.to/3g65wCx" rel="nofollow" target="_blank">There's a (Slight) Chance I Might Be Going to Hell: A Novel of Sewer Pipes, Pageant Queens, and Big Trouble</a></b>, <b><a href="https://amzn.to/3geC5ht" rel="nofollow" target="_blank">The Idiot Girls' Action-Adventure Club: True Tales from a Magnificent and Clumsy Life</a></b>, <b><a href="https://amzn.to/3EFp0r3" rel="nofollow" target="_blank">Autobiography of a Fat Bride: True Tales of a Pretend Adulthood</a></b>, and <b><a href="https://amzn.to/3X7qKAo" rel="nofollow" target="_blank">It Looked Different on the Model: Epic Tales of Impending Shame and Infamy</a></b>.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><b><i><span style="font-size: large;">On the Page</span></i></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVBAOxqrz4gYc5i2bGIWwEfU_41walz4Mi9o5sVZIEGlk3x_09jB6c_vaiUt1K4aH4S4k_Dbx_4098caBa5p4RAcQFYNTvHHtz3bCiR2pO-hgdtmbkHTJLY6VVkWOJW4pGaNt1dintIjMKUS4PC3HmRxmM9Pl2RHXGvTXH-w_J4OD3kybVwf3VgbtrGg/s500/Book.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="333" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVBAOxqrz4gYc5i2bGIWwEfU_41walz4Mi9o5sVZIEGlk3x_09jB6c_vaiUt1K4aH4S4k_Dbx_4098caBa5p4RAcQFYNTvHHtz3bCiR2pO-hgdtmbkHTJLY6VVkWOJW4pGaNt1dintIjMKUS4PC3HmRxmM9Pl2RHXGvTXH-w_J4OD3kybVwf3VgbtrGg/w266-h400/Book.png" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: left;">Notaro's commentary is biting, irreverent, and hilarious. Just read a few clips: "Aren’t you proud that you know how to use a dial phone? That you lived a whole, full life without a digital device in your pocket? You remember who Gilligan is! You watched Fonzie jump the shark! You remember when coming in second place was still awesome. You know how to use a phone book and roll down a window manually. You probably drove a stick shift. As a kid, you played outside all day until dinner. You lived in a time when you could walk your loved ones all the way to the gate in an airport. The guy who sang your favorite song on the radio wasn’t also a model."</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit; text-align: justify; white-space: pre-wrap;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit; text-align: justify;">Also, "'</span><span style="font-family: inherit; text-align: justify; white-space: pre-wrap;">Our mothers went shopping and left us in the car in the summer with the windows rolled up and the doors locked, but we lived. We are badasses. Own it!' I reiterate, we are badasses. We are the generation who didn’t give a shit, remember? We invented punk rock, then grunge. None of the Kardashians belong in our group, not even the mother. That alone makes us the fairest generation of them all. We didn’t invent the internet, but we had the first email addresses, and we remember Netscape and Ask Jeeves. We were the last people to make smoking cool." </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit; text-align: justify; white-space: pre-wrap;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit; text-align: justify; white-space: pre-wrap;">I haven't fallen prey to menopausal insomnia, but I loved this passage nonetheless. "None of us could sleep, but at least we were getting stuff done. We were baking cakes! Painting our toenails! Learning how to survive on a homestead! It took me until middle age to learn how to properly chop a tree down, how to build a bear-proof chicken coop, and how to build an outhouse thirty feet in the air. My neighbor Sarah reads an entire book a night. You can tell if a young mother or father has been up all night with their kids—actually, you don’t even have to be a detective, because they’ll tell you the first time you see them that day. 'Two kids sick and another kicked me all night,' they mumble. 'Need more coffee.' Yet, the entire population of middle-aged women are showing up to work on three hours of sleep."</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit; text-align: justify; white-space: pre-wrap;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit; text-align: justify; white-space: pre-wrap;">Regardless of where you are in your midlife mayhem, Notaro is a breath of fresh air and truth. And, I happily embrace my greys. I call it 'glitter' and know that I have earned each and every grey hair.</span></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-family: inherit; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></p><span><div style="text-align: center;"><b><i><span style="font-size: large;">On the Plate</span></i></b></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0VZVsmG2fBQ5i6_T0Srw3SXqmNjYKGkaCNsnQnjy0XJZcwAAFC404XWeO-4PcdGC0EsKhjolYw1sicKfpkDLYNJDMTvUgR8fywPeVSepY64Voan7edxZ90q0tsEgXHzvhZhdbJUwN4NI/s1600/DSC_0014.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0VZVsmG2fBQ5i6_T0Srw3SXqmNjYKGkaCNsnQnjy0XJZcwAAFC404XWeO-4PcdGC0EsKhjolYw1sicKfpkDLYNJDMTvUgR8fywPeVSepY64Voan7edxZ90q0tsEgXHzvhZhdbJUwN4NI/s400/DSC_0014.JPG" width="400" /></a></div><div style="text-align: center;"><br /></div></span>It was this passage that inspired me into the kitchen to whip up some fruit skewers. "'<span style="white-space: pre-wrap;">I love fruit bouquets,' he said. 'Things on skewers are awesome. It’s such a cheery way to say, 'I’m sorry you have a tumor, but here’s a chunk of sunshine'.'" I skewered some chunks of sunshine and made a roasted peach dip to go alongside.</span><div><span style="white-space: pre-wrap;"><br /></span><div style="text-align: center;"><span style="white-space: pre-wrap;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh66y7Iseh3c8XWeH9uzWQQY2uW6LA98lrpUAfXxrui_FBl3FOySfJRXfERk-AEnfLbrPkZlxpN_aePpuk_mMg-exZyJeNFuRgXppIgvhPG1N6kAdrOR4hdRvz8hA5Cjz11-yWglNjSz-HYT7MyX0GqFtRDbZnRRo6zufo1fqrPAWeCAqMeANOljdqBcQ/s1600/Dip.JPG" style="margin-left: 1em; margin-right: 1em; white-space: normal;"><span style="font-family: inherit;"><img border="0" data-original-height="1071" data-original-width="1600" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh66y7Iseh3c8XWeH9uzWQQY2uW6LA98lrpUAfXxrui_FBl3FOySfJRXfERk-AEnfLbrPkZlxpN_aePpuk_mMg-exZyJeNFuRgXppIgvhPG1N6kAdrOR4hdRvz8hA5Cjz11-yWglNjSz-HYT7MyX0GqFtRDbZnRRo6zufo1fqrPAWeCAqMeANOljdqBcQ/w400-h268/Dip.JPG" width="400" /></span></a></span></div><div><span style="white-space: pre-wrap;"><div class="MsoNormal" style="white-space: normal;"><u>Dip</u><br /><ul><li>2 to 3 organic ripe peaches, pitted and sliced into wedges</li><li>2 cups organic sour cream</li><li>1/2 teaspoon pure vanilla extract</li><li>3 Tablespoon raw local honey</li><li>1/2 teaspoon ground cinnamon</li><li>mini watermelon</li></ul></div><div class="MsoNormal" style="white-space: normal;"><o:p></o:p></div><div class="MsoNormal" style="white-space: normal;"><o:p></o:p></div><div class="MsoNormal" style="white-space: normal;"><u>Fruit Skewers</u><br /><ul><li>organic berries, rinsed and dried (I used blackberries, blueberries, and strawberries)</li><li>organic grapes, rinsed and dried</li><li>also needed: bamboo skewers</li></ul><br /><div style="text-align: center;"><b><i><span style="font-size: large;">Procedure</span></i></b></div>Preheat oven to 350 degrees Fahrenheit. Place peaches in a rimmed baking dish. Place them in them in the oven until they begin to caramelize and lose their shape, approximately 35 minutes. While the peaches roast, assemble the skewers.<br /><br />Alternate fruits, pushing them on to the skewers carefully. Slice off the bottom of the watermelon so it sits flat; slice off the top of the watermelon and scoop out the flesh. Set aside.<br /><br />In a small mixing bowl, stir together sour cream, vanilla extract, honey, and cinnamon. Spoon in the roasted peaches and stir to combine.<br /><br /></div><div class="MsoNormal" style="white-space: normal;"><o:p></o:p></div><div class="MsoNormal" style="white-space: normal;">Just before serving, spoon the dip into the watermelon bowl. Serve alongside your skewers.</div><div class="MsoNormal" style="white-space: normal;"><br /></div><div class="MsoNormal" style="text-align: center; white-space: normal;">I am adding this post to the Foodie Reads group.</div><div class="MsoNormal" style="text-align: center; white-space: normal;"><i><span style="font-style: normal; text-align: left;">Click to see what everyone else read in November 2022: </span><b><a href="https://www.spiritblog.net/november-2022-foodies-read/" rel="nofollow" target="_blank">here</a></b><span style="font-style: normal;">.</span></i></div></span></div></div>Camilla Mannhttp://www.blogger.com/profile/08075216373161128140noreply@blogger.com2tag:blogger.com,1999:blog-8276481407880212540.post-91075748850201306552022-11-14T02:43:00.001-08:002022-11-14T02:43:45.803-08:00Honoring a Half Century with a Hoshigaki Workshop<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv9d0nB2WmS9yX2yVYRQ63m_YVuMi2IHrfegPCBtSRgh-wN8J7PDnCUXD1akQ69gb16xyrfQonNezjXAUtr5HImIIKhYDGJjVCCqKFWk_euoAR_gSNKAQCIA_Li2PaI59hsY7sBPV28mYkiWyimCOJCYl4_ZyCoN-VKXR7AqUnx6pU8XQuk9BparLBiw/s4080/PXL_20221113_203107305.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv9d0nB2WmS9yX2yVYRQ63m_YVuMi2IHrfegPCBtSRgh-wN8J7PDnCUXD1akQ69gb16xyrfQonNezjXAUtr5HImIIKhYDGJjVCCqKFWk_euoAR_gSNKAQCIA_Li2PaI59hsY7sBPV28mYkiWyimCOJCYl4_ZyCoN-VKXR7AqUnx6pU8XQuk9BparLBiw/w400-h301/PXL_20221113_203107305.jpg" width="400" /></a></div><p></p><div style="text-align: left;">When one of your best friends since high school turns fifty - and there's a <i>hoshigaki</i> workshop at a local farm on her birthday weekend - you know exactly how you are going to celebrate. Okay, she isn't technically a high school friend, but she's married to a high school friend and quickly became one of us as soon as we met her!</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_rqpSroCORkvfjwrMU_62fyhBGgZ-QhCJviRvR5eebskJTzCwT0K_DfRBz535zXHfy30ZAF02YxDgUMrxyo8UqyA7tj72nOkNOKTw7Jnct6WUQWxSm0GSwTEKiwufH_ynQyuixFh_IJSye4RNxkM3p-MSwtbK7_dVJWWzgq71AqmdpyLTMW5rk_tR8w/s2401/20221113_105102.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2401" data-original-width="1800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_rqpSroCORkvfjwrMU_62fyhBGgZ-QhCJviRvR5eebskJTzCwT0K_DfRBz535zXHfy30ZAF02YxDgUMrxyo8UqyA7tj72nOkNOKTw7Jnct6WUQWxSm0GSwTEKiwufH_ynQyuixFh_IJSye4RNxkM3p-MSwtbK7_dVJWWzgq71AqmdpyLTMW5rk_tR8w/s320/20221113_105102.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjpfmbGJsNg30CvNxR0SuQYZboWefAFwI5dIRcEcvr0UVilSjcSqD3q0ris0Z3GDggA3j-Ws78sJPfz5iYw048y28Svx0A5ojhBzqO8_1a0un__E40msbXeIf8x-Px87DWjaymNDU8h-44ngFEKyTIqn154A8sKXahSmRJ6XMFs8lVS9KSvYjIzGopqw/s3202/20221113_110146.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3202" data-original-width="1800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjpfmbGJsNg30CvNxR0SuQYZboWefAFwI5dIRcEcvr0UVilSjcSqD3q0ris0Z3GDggA3j-Ws78sJPfz5iYw048y28Svx0A5ojhBzqO8_1a0un__E40msbXeIf8x-Px87DWjaymNDU8h-44ngFEKyTIqn154A8sKXahSmRJ6XMFs8lVS9KSvYjIzGopqw/s320/20221113_110146.jpg" width="180" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Beware: When you spend time with friends from high school, sometimes it's as if all those years in between vanish. We were listening to 80s hits in the car on the way to the farm and our jokes were pretty juvenile...lots about balls and, well, I'll just leave this one here from our stop at a succulent garden shop on the way home.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB7Zdsa4oKMZcjQ6Jf8dmBoFszHytC3RBvr5zM_yCMs5SYANWSzu8-pZSHZQOMwOupQQY6JRy0VO17Gxv1XoSryBhdc68pWRF1DLtiKhNSzbUXXCBsxbxFQO44M534Ae1Gmo0eMrBeUaw98XwRxW9sOsyGYvr-iLAp4EAHnj24Y7Z2JcM4AJi6bG_0nQ/s2401/20221113_140700.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2401" data-original-width="1800" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB7Zdsa4oKMZcjQ6Jf8dmBoFszHytC3RBvr5zM_yCMs5SYANWSzu8-pZSHZQOMwOupQQY6JRy0VO17Gxv1XoSryBhdc68pWRF1DLtiKhNSzbUXXCBsxbxFQO44M534Ae1Gmo0eMrBeUaw98XwRxW9sOsyGYvr-iLAp4EAHnj24Y7Z2JcM4AJi6bG_0nQ/w300-h400/20221113_140700.jpg" width="300" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Three of us were independently taking photos of these while the fourth told us 'dirty old ladies' to knock it off. Then we posed for a group photo and threatened to gift these to each other for Christmas. </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD-QBKtRPU2WIxA-JYIw3BOCeON9cI3uUoYwPDKeGObusupACQCUOMUXVj3fgcuP2iKZHGARUCLP8yi69tepKNXSWcVt9s-esfoJOQqP-iQRLMWDJLTZjMVVVB2hHFDJmH3YhBXspzLSwWNhWds7RhQeU0wrmCeIVIDsZaard1ndBJhZ9gSU2oOXJ8hg/s3840/PXL_20221113_221025484.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2880" data-original-width="3840" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD-QBKtRPU2WIxA-JYIw3BOCeON9cI3uUoYwPDKeGObusupACQCUOMUXVj3fgcuP2iKZHGARUCLP8yi69tepKNXSWcVt9s-esfoJOQqP-iQRLMWDJLTZjMVVVB2hHFDJmH3YhBXspzLSwWNhWds7RhQeU0wrmCeIVIDsZaard1ndBJhZ9gSU2oOXJ8hg/w400-h300/PXL_20221113_221025484.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Okay, enough of our antics and back to these Japanese balls: <i>hoskigaki</i>. <i>Hoskigaki</i> are dried, preserved Hachiya persimmons. I have made them before, but it was nice to actually have someone who knows what they are doing show me! </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTZ8Rq5xEZytwF6bwStHKXiCdpI-rDabc8EmktcqxbfSWdPo5jx8xaOFvLaeqtHT6a0RmR2oC0qjzoa-dcQKEqY4puPbi6HjVq7U1big1Xv6L7sWic7U8pWOGI0cK5u6HebhTE88iPU98sDZyF6m5fGpGaKn6SwedaXr0h2NjX2k5PztUKC2_mGAiFAw/s2048/Gallows.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1151" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTZ8Rq5xEZytwF6bwStHKXiCdpI-rDabc8EmktcqxbfSWdPo5jx8xaOFvLaeqtHT6a0RmR2oC0qjzoa-dcQKEqY4puPbi6HjVq7U1big1Xv6L7sWic7U8pWOGI0cK5u6HebhTE88iPU98sDZyF6m5fGpGaKn6SwedaXr0h2NjX2k5PztUKC2_mGAiFAw/w225-h400/Gallows.jpg" width="225" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Last Christmas, my 'persimmon gallows' disturbed D. I'm not sure why, but he said, "This could go very, very wrong...it's always an adventure when you live with a Kitchen Witch." Truer words were never spoken! But they turned out pretty well...</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM1R3zO2Em--HP3ng8VTXpJt6Ku63vYtMyE9e6oS7wttp5LH_Mt9BFjcZmo2fuyza27A2OdS2GT8egvW0SkW6z0E12mhjPf3wqlRBSATE3vxJehRTAdAd6cKUIlhQM5uI8lPHFqbsK6qWhpVZ_4iJwDChrQuVXjB0Tzh4hRbl0sVMoqJ-fgsQQwG5NxQ/s2048/Gallows1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM1R3zO2Em--HP3ng8VTXpJt6Ku63vYtMyE9e6oS7wttp5LH_Mt9BFjcZmo2fuyza27A2OdS2GT8egvW0SkW6z0E12mhjPf3wqlRBSATE3vxJehRTAdAd6cKUIlhQM5uI8lPHFqbsK6qWhpVZ_4iJwDChrQuVXjB0Tzh4hRbl0sVMoqJ-fgsQQwG5NxQ/w400-h266/Gallows1.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">Still, it was great to have Penny Ellis of Community Cultural Tours show us the ropes. And it's even better that the persimmons were grown right there at Thomas Farm where we were lunching and learning.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiSV_iL82U5pxz0je9H1NELaOYrleDzCJq7GRLWyiSO1C6pqWjG03C9vHGm-81Y6fDP9uUkSAaDeSFTPb6gBxZH_0szrOIpAPcRJGXePumO1IJMUaXb5aEZMazsTeXkO-77bT38AztwLt6KlB0Z5z8L4CRsmpJhkPa45syenSFniyY6uJ35Jw_n3YLSA/s2401/20221113_131621.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2401" data-original-width="1800" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiSV_iL82U5pxz0je9H1NELaOYrleDzCJq7GRLWyiSO1C6pqWjG03C9vHGm-81Y6fDP9uUkSAaDeSFTPb6gBxZH_0szrOIpAPcRJGXePumO1IJMUaXb5aEZMazsTeXkO-77bT38AztwLt6KlB0Z5z8L4CRsmpJhkPa45syenSFniyY6uJ35Jw_n3YLSA/w300-h400/20221113_131621.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">There are really only two main kinds of persimmons that I see in the markets here - fuyu and hachiya. Fuyu are flat and eaten while they are firm; I usually just peel and slice. Hachiya are elongated and can only be eaten when they are ripe, that is to say mushy like a custard or jam. If you ever try to eat a hachiya while still firm, it's an experience you won't soon forget.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">What you need...</div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>hachiya persimmons</li><li>organic cotton twine, paring knife, scissors</li></ul></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/AVvXsEh-Mu6S0RBQ2cpbzz6io6PqBEJd13CzNTsd17uATwGJhhgC8IYdg3Ic_ff5pQqKedkvDJyiSQCaIHkjk6iv-WEA64oETustgLobFHYpP6N2tZfH424RIbcT0J3GsDucf3RKxZBrqOnLiejo7mwv1m_Pu1vDweUUdBVbM4g6aJfVMyzC47m7AYFJszdHcA/s2401/20221113_105650.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="2401" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Mu6S0RBQ2cpbzz6io6PqBEJd13CzNTsd17uATwGJhhgC8IYdg3Ic_ff5pQqKedkvDJyiSQCaIHkjk6iv-WEA64oETustgLobFHYpP6N2tZfH424RIbcT0J3GsDucf3RKxZBrqOnLiejo7mwv1m_Pu1vDweUUdBVbM4g6aJfVMyzC47m7AYFJszdHcA/w400-h300/20221113_105650.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Step One: Select your hachiya. They should be firm. If they are already starting to soften, pick a different one. Ideally, they should have a t-shaped stem still attached. Give the persimmons a gentle wipe.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQoqSPEBg-qPXLPT8nuLtNeLmjwPzOxuXH1DWmw0palU_iS8OcfhmgbdVbaFK5UXNvNTzUO2EIyqykam3VQuZKP1oI8eCAt2vQ9wTshdIVcxC5CirpxZzAe1VzGtdGN0_YA65d-ureUTmwZ9w4C9VztZ-fRPx-rUatChmhLW2bXmbaAI-NxsMNUY20-A/s2401/20221113_113548.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2401" data-original-width="1800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQoqSPEBg-qPXLPT8nuLtNeLmjwPzOxuXH1DWmw0palU_iS8OcfhmgbdVbaFK5UXNvNTzUO2EIyqykam3VQuZKP1oI8eCAt2vQ9wTshdIVcxC5CirpxZzAe1VzGtdGN0_YA65d-ureUTmwZ9w4C9VztZ-fRPx-rUatChmhLW2bXmbaAI-NxsMNUY20-A/s320/20221113_113548.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc0AX4i3xhMVQzx3ej077_zouxyv6p83cxttOsczVtbpj61CKUcTHouxs2k8enfcj9gP7HvFvZr4v1L4SVWaeE7wSQ5WsJeljo5bTLrHxtYQlinngijU8AryZR7Dn9AnePGVKSfy3uHozl8uehofYxQTFWAEfpun8PUd6BkX6IOvCiJVxDV1SsWVrUCQ/s4080/PXL_20221113_192534672.PORTRAIT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4080" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc0AX4i3xhMVQzx3ej077_zouxyv6p83cxttOsczVtbpj61CKUcTHouxs2k8enfcj9gP7HvFvZr4v1L4SVWaeE7wSQ5WsJeljo5bTLrHxtYQlinngijU8AryZR7Dn9AnePGVKSfy3uHozl8uehofYxQTFWAEfpun8PUd6BkX6IOvCiJVxDV1SsWVrUCQ/s320/PXL_20221113_192534672.PORTRAIT.jpg" width="241" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Step Two: Trim the calyx with shears. The calyx is the part of the flower that protects the fruits when it begins to grow. I had always called these 'the leaves' of the persimmon. Nope. They aren't.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnGB5m9BdMgiFmk8GVvLV7edv_lrqvjwrmDU_FLr1BD45qG26gILc7mzkf96YDfcIfZp9iX4Ggb6wuVxeheyKhWk-lmHQUWbxi_LoKGjhKmclCJT4n6WTs4uIY46NCHiou_V6XYj_k31yyUdtLRYw79FBkKNnncBq44VpTaIoufDg7NPUJjCkwKeSwcA/s1530/Cut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="860" data-original-width="1530" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnGB5m9BdMgiFmk8GVvLV7edv_lrqvjwrmDU_FLr1BD45qG26gILc7mzkf96YDfcIfZp9iX4Ggb6wuVxeheyKhWk-lmHQUWbxi_LoKGjhKmclCJT4n6WTs4uIY46NCHiou_V6XYj_k31yyUdtLRYw79FBkKNnncBq44VpTaIoufDg7NPUJjCkwKeSwcA/w400-h225/Cut.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Step Three: Use a paring knife to cut a flat lip in the top of the fruits and cut away the shoulder of the hachiya.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgicBGfCERgUyA2bsmM16VAp7zJncausi7MAXH1vcgLjhJFu_OdRdSxZKGLOb43iOuJNi7jc7zoxLWheY8I7Jw4fCIaCiW09tTw9cmo9YRIiAt99ULDsX6g6tliErmE5Ay09SxxQ1wAOCj1q0SJbAivl_dooKFkit3lRQPogGqPTUrRh3UytYW8Vxnnw/s1147/Peel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="860" data-original-width="1147" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgicBGfCERgUyA2bsmM16VAp7zJncausi7MAXH1vcgLjhJFu_OdRdSxZKGLOb43iOuJNi7jc7zoxLWheY8I7Jw4fCIaCiW09tTw9cmo9YRIiAt99ULDsX6g6tliErmE5Ay09SxxQ1wAOCj1q0SJbAivl_dooKFkit3lRQPogGqPTUrRh3UytYW8Vxnnw/w400-h300/Peel.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Step Four: Peel the fruit.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt-ppliWXCIGtDScpH8rOcX1v11mumswEUBeivC28J-5_oIPsilwFZkmMkFgc67FBJFyqKYhYNohN8JaLMj4GCfNmCJ8vKldN1AMbbPd_TkIHBrual1sU5UwTGHV5wSEwd_jXaRiJdjknRHM9t2J6joV7d3FmyE7x0lzK_fhopqTQU2viKyhfpbg8TCw/s3202/20221113_115608.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3202" data-original-width="1800" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt-ppliWXCIGtDScpH8rOcX1v11mumswEUBeivC28J-5_oIPsilwFZkmMkFgc67FBJFyqKYhYNohN8JaLMj4GCfNmCJ8vKldN1AMbbPd_TkIHBrual1sU5UwTGHV5wSEwd_jXaRiJdjknRHM9t2J6joV7d3FmyE7x0lzK_fhopqTQU2viKyhfpbg8TCw/w225-h400/20221113_115608.jpg" width="225" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Step Five: Tie cotton twine onto the stem so that you can hang the persimmons.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzzvP7A3nwt1H6gyGwEYLRVD8uYwyQM2rhyTHN063H-SwJy5RPQ9Ih6XEGRYSqgtOBmpOpD4IXMXOqZWBjNC-NUpxEdw9Oe4h4fZYPTfap5L5mZ854JW7E_Nlg-_gzCXBIKJN9B-pTzPProWcMIR3NminXs3pyxMwGOEHE-ZMx51Tk7wCW-13uybghgA/s1826/20221113_122110.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1826" data-original-width="1370" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzzvP7A3nwt1H6gyGwEYLRVD8uYwyQM2rhyTHN063H-SwJy5RPQ9Ih6XEGRYSqgtOBmpOpD4IXMXOqZWBjNC-NUpxEdw9Oe4h4fZYPTfap5L5mZ854JW7E_Nlg-_gzCXBIKJN9B-pTzPProWcMIR3NminXs3pyxMwGOEHE-ZMx51Tk7wCW-13uybghgA/w300-h400/20221113_122110.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Step Six: Hang and wait. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgECNh4v3l6VzLQvYzu5naq3dEk6ZNpBP9nGrdq-9sosLWAXkYfg71GVihqn4a0fs7fOIGj11RFAie3bFCci0wwmEaNCFkY3VjYr4gnb8WaVLRozD2lYJ4sA66nQ0BT45IQUI0DieUWWx2L6yLtNy1398pzjLLGVbbBlG-k2ow0FGzmZK0uRg-t9dF9CA/s4032/IMG_0969.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgECNh4v3l6VzLQvYzu5naq3dEk6ZNpBP9nGrdq-9sosLWAXkYfg71GVihqn4a0fs7fOIGj11RFAie3bFCci0wwmEaNCFkY3VjYr4gnb8WaVLRozD2lYJ4sA66nQ0BT45IQUI0DieUWWx2L6yLtNy1398pzjLLGVbbBlG-k2ow0FGzmZK0uRg-t9dF9CA/w300-h400/IMG_0969.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Soraya's set-up is much more elegant than mine...</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/AVvXsEiPliJ6o7wnH4I4t8jCLgs8-Eewlx0vRJ-Vrjo8tIThd4nriNF2gPeSW9ycE-BGxsyM969Ko-fP3m7GsRJ7YYtMm61PJoOfDOozG5Rv1h1jQDzyrv5tFuYhzJL4LJWt4gxqXeo-IA-pPq-WXEGVP7D4a5jzrE_NWna4Tk3wHIejrdWJ_PtfAnVRJlKjOA/s2401/20221113_154532%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="2401" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPliJ6o7wnH4I4t8jCLgs8-Eewlx0vRJ-Vrjo8tIThd4nriNF2gPeSW9ycE-BGxsyM969Ko-fP3m7GsRJ7YYtMm61PJoOfDOozG5Rv1h1jQDzyrv5tFuYhzJL4LJWt4gxqXeo-IA-pPq-WXEGVP7D4a5jzrE_NWna4Tk3wHIejrdWJ_PtfAnVRJlKjOA/w400-h300/20221113_154532%20(1).jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">You want to keep them in a place with good airflow and some humidity. Don't touch them for 7 to 10 days, then every few days after that, massage them gently. As the tannins in the fruit break down, the persimmon will become pliable and turn dark. After several weeks, the sugar in the fruit will bloom to the surface and you will end up with beautiful, delicious <i>hoshigaki</i>.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIvDiSSFPHPESjmasD2JKLRXRMiCanH1j6pgYi2Tc7UF-ICZxFgttQRE8QPF2PXV-TV80Rx3uuOPugk1Iy3suYHOYHBjYhXRmzIbPdexZFlEu2X68kIKDoMOx9Kz3Trc3QcOwYb6DhIdSn5qYnqnN9pk_azz54eeWXljfpzbjyfCyJ_Z1QKEhI4eqJdA/s3202/20221113_125157.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="3202" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIvDiSSFPHPESjmasD2JKLRXRMiCanH1j6pgYi2Tc7UF-ICZxFgttQRE8QPF2PXV-TV80Rx3uuOPugk1Iy3suYHOYHBjYhXRmzIbPdexZFlEu2X68kIKDoMOx9Kz3Trc3QcOwYb6DhIdSn5qYnqnN9pk_azz54eeWXljfpzbjyfCyJ_Z1QKEhI4eqJdA/w400-h225/20221113_125157.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Last year I sliced them up and used them on cheese boards. But Jenn mentioned they are served with tea in Japan. These will be ready in time for Christmas. Stay tuned!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnW3iIYxd6utcqD3rqpDCx--bPVfOrp9YEvqeh3HnjH7NiXyMXPsC4aJjOpz8BPap3HIyBI3ofAjVX0NUVLDUxZhK7n_5UdoC9lbPDet-Cth9t0JW15o2q3cpct_1Q3Ss3jxEqHtWcS0OKnS4JkgkPINixv06livIhz32rHIcDaOZFL4jREWSDa-wu5g/s2029/Thomas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1522" data-original-width="2029" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnW3iIYxd6utcqD3rqpDCx--bPVfOrp9YEvqeh3HnjH7NiXyMXPsC4aJjOpz8BPap3HIyBI3ofAjVX0NUVLDUxZhK7n_5UdoC9lbPDet-Cth9t0JW15o2q3cpct_1Q3Ss3jxEqHtWcS0OKnS4JkgkPINixv06livIhz32rHIcDaOZFL4jREWSDa-wu5g/w400-h300/Thomas.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">And, if you are local to me, keep an eye out for events at Thomas Farm through Community Cultural Tours. Back in March we celebrated Jenn's 49th with a lemon workshop. We made preserved lemons, watched Penny make lemon marmalade, and got recipes for limoncello.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim7iXbLpzxonsTEwLs0b5koeUZA9cKoVb4zoIfFl99fYp66fe53R2Mb3qhEtqIo67gJbfFeopRMb5-mcPtF-mFD6CHffep6jcma-KZEaYloyoTz0LnGpD-cOQf4r5Dt9_Pc3PvCXCCl7N89_w6F7bRLOYv5oq50GlKpQoXtWdOcXypVKVgwdMrEEFB0Q/s3096/20221113_130437.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3096" data-original-width="3096" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim7iXbLpzxonsTEwLs0b5koeUZA9cKoVb4zoIfFl99fYp66fe53R2Mb3qhEtqIo67gJbfFeopRMb5-mcPtF-mFD6CHffep6jcma-KZEaYloyoTz0LnGpD-cOQf4r5Dt9_Pc3PvCXCCl7N89_w6F7bRLOYv5oq50GlKpQoXtWdOcXypVKVgwdMrEEFB0Q/w400-h400/20221113_130437.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Check back in five weeks or so for a report on the hoshigaki outcome from my crew! Stay tuned.</div>Camilla Mannhttp://www.blogger.com/profile/08075216373161128140noreply@blogger.com0tag:blogger.com,1999:blog-8276481407880212540.post-83912100371519066262022-11-11T08:56:00.012-08:002022-11-11T18:57:56.272-08:00Inspired by Notes of Asian Spices: Braised Spareribs + Brown Estate Zinfandel 2021 #WinePW<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtSJyRENzQzuTbAFAk9LL3O0ZwSsdtAgXXMej-GQFuvhWRTAxH2CfNdKJk7j8AJtWXhA1BGXS9ECgsswsrw2lCwTZEhU48QPM-WejmCyipLaNVtdOqytwradMPGBku44G5PVvxhWAmmOK4HV7w-P86iAf4Gfeg0khIXgi1XvvcJk_XHdjcCi5-B2d9eg/s1869/20221105_181620.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1869" height="385" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtSJyRENzQzuTbAFAk9LL3O0ZwSsdtAgXXMej-GQFuvhWRTAxH2CfNdKJk7j8AJtWXhA1BGXS9ECgsswsrw2lCwTZEhU48QPM-WejmCyipLaNVtdOqytwradMPGBku44G5PVvxhWAmmOK4HV7w-P86iAf4Gfeg0khIXgi1XvvcJk_XHdjcCi5-B2d9eg/w400-h385/20221105_181620.jpg" width="400" /></a><br /></p><div style="text-align: left;">This month the Wine Pairing Weekend writers are looking at Zinfandel and sharing their pairings. Martin of <a href="https://enofylzwineblog.com/" rel="nofollow" style="white-space: pre-wrap;" target="_blank"><b>ENOFYLZ Wine Blog</b></a> is hosting and shared <b><a href="https://enofylzwineblog.com/2022/11/03/lnvitation-wine-pairing-weekend-explores-zinfandel-winepw/" rel="nofollow" target="_blank">this invitation</a></b>. Read about how it's 'America's Grape', that the third Wednesday of this month is National Zinfandel Day, and get to know its other names around the world. Primitivo, anyone?</div><div style="text-align: left;"><br /></div><div style="text-align: left;">We actually won't be holding a Twitter chat this month, so you'll have to visit the articles themselves to learn more about our explorations. Here's the line-up...</div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"></p><ul style="text-align: left;"><li><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Camilla of Culinary Adventures with Camilla is Inspired by Notes of Asian Spices: Braised Spareribs + Brown Estate Zinfandel 2021</span></span></li><li><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Wendy of <a href="http://adayinthelifeonthefarm.blogspot.com/" rel="nofollow" target="_blank">A Day in the Life on the Farm</a> shares Pasta with Sausage and Eggplant in a Zinfandel Wine Sauce</span></span></li><li><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Gwendolyn of <a href="https://winepredator.com/" rel="nofollow" target="_blank">Wine Predator...Gwendolyn Alley</a> is all in with A Vegetarian Feast: "VegTurducken” paired with 5 CA Zinfandels</span></span></li><li><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Terri of <a href="https://www.terristeffes.com/" rel="nofollow" target="_blank">A Good Life</a> pairs Bucklin Bambino Zin with French Onion Soup #WinePW</span></span></li><li><span style="background-color: transparent; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Host Martin of ENOFYLZ Wine Blog shares <b><a href="https://enofylzwineblog.com/2022/11/11/roasted-salmon-glazed-with-brown-sugar-and-mustard-2013-under-the-wire-sparkling-zinfandel-rose-winepw/" rel="nofollow" target="_blank">Roasted Salmon Glazed with Brown Sugar and Mustard + 2013 Under The Wire Sparkling Zinfandel Rosé</a></b></span></span></li></ul><p></p><div style="text-align: center;"><span><span style="font-family: inherit;"><br /></span></span></div><div style="text-align: center;"><span id="docs-internal-guid-2ab646b4-7fff-e5cd-b372-221c3b2c568d"><span style="font-family: inherit; font-size: large;"><i><b>Brown Estate Zinfandel 2021</b></i></span></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcGeUjDsSnDWfdSvtVMlFAPII0Ipr8p8oqpbANa_PrYuHbgqmDu0MMJHeU5HxQK6jvC-C2icjYpcykMyV5TkbzSHJf2SZde2XOC18aGpUhe9OZMIyYMHXOvQ9EYLj68VlQDsPsHUTlkdW2QIRVDlLsXi4DVB3TH4ltM_6Qz5fEPlLWtbF6vnfU4S--JA/s2973/20221105_181723.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2973" data-original-width="1671" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcGeUjDsSnDWfdSvtVMlFAPII0Ipr8p8oqpbANa_PrYuHbgqmDu0MMJHeU5HxQK6jvC-C2icjYpcykMyV5TkbzSHJf2SZde2XOC18aGpUhe9OZMIyYMHXOvQ9EYLj68VlQDsPsHUTlkdW2QIRVDlLsXi4DVB3TH4ltM_6Qz5fEPlLWtbF6vnfU4S--JA/w360-h640/20221105_181723.jpg" width="360" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;">I already mentioned that Zinfandel is the same grape as Primitivo in Italy. For the November 2020 #ItalianFWT, I shared <b><a href="http://culinary-adventures-with-cam.blogspot.com/2020/12/pasta-fra-diavolo-topped-with-stuffed.html" target="_blank">Pasta Fra Diavolo Topped with Stuffed Squid + Li Veli Orion Primitivo 2018</a></b>. And earlier last year, I shared a local-to-me Zinfandel paired with <b><a href="http://culinary-adventures-with-cam.blogspot.com/2021/03/crab-stuffed-ravioli-in-spicy-pepper.html" target="_blank">Crab-Stuffed Ravioli</a></b>.</div><div style="text-align: left;"><br /></div><div><div style="text-align: left;"><span id="docs-internal-guid-bdc80a4b-7fff-c592-6bca-014c50460818">For this month's exploration, I had tucked away a bottle of Zinfandel with Cal links. Take a look at this post - <b><a href="http://culinary-adventures-with-cam.blogspot.com/2022/10/celebrating-merlotme-with-mushrooms.html" target="_blank">Celebrating #MerlotME with Mushrooms, Truffles, and a Wine from a Cal Alumna</a></b> - to see how I became acquainted with <b><a href="https://alumni.berkeley.edu/cal-spirit/alumni-wineries/" rel="nofollow" target="_blank">UC Berkeley's Graduate Wine Collective</a></b>. It turned out that a winery with which I was already familiar has deep Cal ties. I know I have paired their Chaos Theory before, but I guess I never wrote it up. Drat. I will have to fix that soon.</span></div><div style="text-align: left;"><span><br /></span></div><div style="text-align: left;"><span style="white-space: pre-wrap;"><span style="font-family: inherit;">Brown Estate is Napa Valley's first Black-owned estate winery. In 1980 the Brown family purchased the ranch, planted grapes, and began growing fruit for other vintners. In 1995, the Brown children began making their own wine. And here's the Berkeley connection: Siblings Coral and C. Deneen Brown are class of '89 and '90 respectively; Stefanie Kelly, class of '97, is their general manager.</span></span></div><div style="text-align: left;"><span style="white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></span></div><div style="text-align: left;"><span style="white-space: pre-wrap;"><span style="font-family: inherit;">1996 was their first bottling of Brown Zin. This vintage is number 26 after a year hiatus due to the 2020 wildfires. This one - a medium-bodied wine with a velvety mouthfeel and lingering finish - is definitely worth the wait...and worth the almost $50 pricetag! This Zinfandel pours a deep garnet hue with a ruby rim. On the nose, I jotted down heady spices of cloves, ginger, all-spice along with florals of rose petals and dried hibiscus blossoms. On the palate, the wine starts with lots of red fruits and opens up to reveal aromatic laurel leaves and more Asian spices.</span></span></div><div style="text-align: left;"><span style="white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></span></div><div style="text-align: center;"><b><i><span style="font-size: large;">Braised Spareribs</span></i></b></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEcMUYG0JfBVxFNoh8GhJpbhWiSaKQB3mcnN3i9JiGCjiQC4qSQQPuanqbomxWdNq1RK24F2wYfRScWhs1i5WsuQFm0e1EvX02zYyNMoVxmeZjWC2aSHX0TU5fzn7RPr7sk4vuegi3uug1h-MvlMe1Hk-EqVrfY32vTMWAP8kJYnSWKdhP7mRP7GxoXw/s3202/20221105_182051.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3202" data-original-width="1800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEcMUYG0JfBVxFNoh8GhJpbhWiSaKQB3mcnN3i9JiGCjiQC4qSQQPuanqbomxWdNq1RK24F2wYfRScWhs1i5WsuQFm0e1EvX02zYyNMoVxmeZjWC2aSHX0TU5fzn7RPr7sk4vuegi3uug1h-MvlMe1Hk-EqVrfY32vTMWAP8kJYnSWKdhP7mRP7GxoXw/w360-h640/20221105_182051.jpg" width="360" /></a></div><p><span>I was going to go all-American with a burger or barbeque with my Zinfandel. But when I started, I was intrigued by its complementary with Asian spices. I initially thought I was going to pair the wine with Galbi Jjim, Korean braised short ribs, but the meat market was woefully bereft of short ribs. They did, however, have spareribs. So, I used spareribs in a Galbi Jjim preparation.</span></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ4OSlLhwutgIrxiEme6JZi44c25NsjKwHED6LjDBi7gEOpU0ocXJhB5lnKvpTmUNg2lo3uypMiMDu1J4s1LFX1heuj0vNys6S4ah2rWa8gjGIRsCeTyzefTvsIIzggzocfOeNs6Ni5xM/s1600/DSC_0003.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1072" data-original-width="1600" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ4OSlLhwutgIrxiEme6JZi44c25NsjKwHED6LjDBi7gEOpU0ocXJhB5lnKvpTmUNg2lo3uypMiMDu1J4s1LFX1heuj0vNys6S4ah2rWa8gjGIRsCeTyzefTvsIIzggzocfOeNs6Ni5xM/s400/DSC_0003.JPG" width="400" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="MsoNormal" style="text-align: left;">I picked up a rack of spare ribs and had the butcher slice them horizontally to about 2" lengths.</div><div><div><br /></div><div style="clear: both;"><b><i><span style="font-size: large;">Ingredients</span></i></b></div><div class="separator" style="clear: both;"></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8HkRa2-JDEXMj8N88gjA3ZQy7JZ4lV6GUa_Y0oCmwqw5_e2HV-VMvwjyA7wHiPrE7h78k5FWqiWnjr4Je0iTYAO6MGkxeUdUkwIuZauxXJKOCEg8xeukyVLM5il72ogfQ__xEugSYrsI/s1600/DSC_0006.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1072" data-original-width="1600" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8HkRa2-JDEXMj8N88gjA3ZQy7JZ4lV6GUa_Y0oCmwqw5_e2HV-VMvwjyA7wHiPrE7h78k5FWqiWnjr4Je0iTYAO6MGkxeUdUkwIuZauxXJKOCEg8xeukyVLM5il72ogfQ__xEugSYrsI/s400/DSC_0006.JPG" width="400" /></a></div><ul><li style="text-align: left;">1½ to 2 pounds lean spareribs, cut into roughly 1½ to 2" long pieces</li><li style="text-align: left;">1-inch knob fresh ginger, peeled and grated</li><li style="text-align: left;">4 to 6 cloves garlic, peeled and pressed</li><li style="text-align: left;">2 Tablespoons oil</li><li style="text-align: left;">1 organic onion, peeled and thickly sliced</li><li style="text-align: left;">½ cup soy sauce</li><li style="text-align: left;">½ cup mirin</li><li style="text-align: left;">1 cup apple cider</li><li style="text-align: left;">2 Tablespoons toasted sesame oil</li><li style="text-align: left;">2 cups peeled daikon radish, sliced into half moons</li><li style="text-align: left;">2 cups diced carrots</li><li style="text-align: left;">1 cup diced celery</li><li style="text-align: left;">1 cup peeled chestnuts</li><li style="text-align: left;">Also needed: steamed rice and a variety of Korean banchan for serving</li></ul></div><div class="MsoNormal" style="text-align: left;"><o:p></o:p></div><div class="MsoNormal"><b><i><span style="font-size: large;">Procedure</span></i></b></div><div class="MsoNormal"><div class="separator" style="clear: both; font-style: italic; font-weight: bold; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsZ-bA_IxkA9oD_nH2fKUjxFIC5o-EC15ztgSqa4IuUt2uXyGenlt541FzMwKemlZtF1XkXrnbNaRCjtPOB1lI3bvNIfZiupx3OPfdIpnrDhKwfJUBWSpIf6Rlc-5yh3PhEgGzOqoQKboUS-slFUuvObilIl_Cr12IYOQ28O0HvoRxOc8EPpdbDCT6fg/s2401/20221105_155001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="2401" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsZ-bA_IxkA9oD_nH2fKUjxFIC5o-EC15ztgSqa4IuUt2uXyGenlt541FzMwKemlZtF1XkXrnbNaRCjtPOB1lI3bvNIfZiupx3OPfdIpnrDhKwfJUBWSpIf6Rlc-5yh3PhEgGzOqoQKboUS-slFUuvObilIl_Cr12IYOQ28O0HvoRxOc8EPpdbDCT6fg/w400-h300/20221105_155001.jpg" width="400" /></a></div><div class="separator" style="clear: both; font-style: italic; font-weight: bold; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Place the ribs in a large mixing bowl and massage in the ginger and garlic. In a Dutch oven, heat the oil and add in the ribs. Cook to brown on all sides, approximately 5 minutes. Add in the onions and pour in the soy sauce, mirin, apple cider and sesame oil.</div></div><div class="MsoNormal"><br /></div><div class="MsoNormal" style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3b1MPevkFKL5oigNcii9noyWQF3-QXvi7AFaylXdyph3QRJ0vfDgk5UthzCKNzRprYDJaUzCtMm83JLbf1VyFPN__ovV6HtXrHRmaouyzdZCkL_cSqrv_RUFtZMg7zWfKs9YVJ_h7uHIM/s1600/DSC_0003.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3b1MPevkFKL5oigNcii9noyWQF3-QXvi7AFaylXdyph3QRJ0vfDgk5UthzCKNzRprYDJaUzCtMm83JLbf1VyFPN__ovV6HtXrHRmaouyzdZCkL_cSqrv_RUFtZMg7zWfKs9YVJ_h7uHIM/s400/DSC_0003.JPG" width="400" /></a></div></div><div class="MsoNormal" style="text-align: left;"><br />Bring to a boil. There should be enough liquid to cover the spareribs. Turn the heat down to a simmer. Cover and let braise for an hour.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWidMxTb87DVb99WWasN2-JhE3_0HhdWTbAbwIAjGvvIxfQkMR-f35aLJ9mXpEcKtv-XMaagoNBbwjNYOxl_DHePG9nRbqltYrZplluBIPhxhMIksHgBbu906EizX564cj7GPC72TbKwk/s1600/DSC_0022.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1072" data-original-width="1600" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWidMxTb87DVb99WWasN2-JhE3_0HhdWTbAbwIAjGvvIxfQkMR-f35aLJ9mXpEcKtv-XMaagoNBbwjNYOxl_DHePG9nRbqltYrZplluBIPhxhMIksHgBbu906EizX564cj7GPC72TbKwk/s400/DSC_0022.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">After an hour, fold in the radishes, carrots, celery, and chestnuts. Cover and let braise for another hour.</div></div><div class="MsoNormal" style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDilEtC8yNTaDD1abMtBKrvD6b01bQCH9jf-m9u9ARZNU9Nl5xedXVewSdGc_T9AfTApXZOzqGbtnHITeBNBSJ8_0096XivabnLsODhRxN3ntqOiSZyBz12J5OsEcoUD_g-yjBylTcbkY/s1600/DSC_0028.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1072" data-original-width="1600" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDilEtC8yNTaDD1abMtBKrvD6b01bQCH9jf-m9u9ARZNU9Nl5xedXVewSdGc_T9AfTApXZOzqGbtnHITeBNBSJ8_0096XivabnLsODhRxN3ntqOiSZyBz12J5OsEcoUD_g-yjBylTcbkY/s400/DSC_0028.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="clear: both;">Turn the spareribs and veggies to coat in the thickened sauce. </div></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6GPQYroO5aVGmhnTMv_GzbQmpP6iuGAEwvwDbYllXhzCBxHLSiCz0TP9l6308nLp7YlvKFIIV_uXDubk38t9KNgGGg-7M5Zybs3-HhipzEoiBnwtOh-u7E3C2Z79zwaZN7EpnVd-_31yWaWEkmYce0vF21KRcCcKKnKBOyia7kkZzux-7_bC7cWC6BA/s2401/20221105_181634.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="2401" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6GPQYroO5aVGmhnTMv_GzbQmpP6iuGAEwvwDbYllXhzCBxHLSiCz0TP9l6308nLp7YlvKFIIV_uXDubk38t9KNgGGg-7M5Zybs3-HhipzEoiBnwtOh-u7E3C2Z79zwaZN7EpnVd-_31yWaWEkmYce0vF21KRcCcKKnKBOyia7kkZzux-7_bC7cWC6BA/w400-h300/20221105_181634.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">To serve, spoon ribs into a bowl with steamed rice.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghpUQL9ovez2FcGmCZjoAhSZTsrzk-8UvM_C_brCByT86AvnruJ6AtOhtDYbiGyhLN8SjKu0dZaWIO4jPhTpxe8Zus9jp5ez7KIB1NTwVpAethJKXVMhsRuGZSgHbObekq2PGPutnJOUa3QON7bNqJVvvyU1c0NNH8V32mu3V_3-_kvd8Go5dpAOEg5Q/s2401/20221105_181644.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="2401" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghpUQL9ovez2FcGmCZjoAhSZTsrzk-8UvM_C_brCByT86AvnruJ6AtOhtDYbiGyhLN8SjKu0dZaWIO4jPhTpxe8Zus9jp5ez7KIB1NTwVpAethJKXVMhsRuGZSgHbObekq2PGPutnJOUa3QON7bNqJVvvyU1c0NNH8V32mu3V_3-_kvd8Go5dpAOEg5Q/w400-h300/20221105_181644.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Offer a variety of Korean veggie side dishes on the side. I served a seaweed salad, kimchi, pickled carrots and radishes, spiced bean sprouts, and steamed spinach.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRYfkPZHehL7cNncrloU11duWByznavhXNVEf4WV1ojNeqe_M9TwOTMywwieKQRq5rf-Js-U8_Dss2GKtQyaExAK_i6acijfq4HFvWj5rPPpEMhx6uM1H0TG9qwSrKSoYRJnDKPEyoaSEAHx89fdUdkzZQreGTnCkkdhqv1toEy0J_5SrQVBik9Dow6w/s2401/20221105_181754.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="2401" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRYfkPZHehL7cNncrloU11duWByznavhXNVEf4WV1ojNeqe_M9TwOTMywwieKQRq5rf-Js-U8_Dss2GKtQyaExAK_i6acijfq4HFvWj5rPPpEMhx6uM1H0TG9qwSrKSoYRJnDKPEyoaSEAHx89fdUdkzZQreGTnCkkdhqv1toEy0J_5SrQVBik9Dow6w/w400-h300/20221105_181754.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">This was a fantastic pairing...and a wrap on my November #WinePW offering. The group will be back next month with a face off between Merlot and Cabernet Sauvignon. Stay tuned!</div></div>Camilla Mannhttp://www.blogger.com/profile/08075216373161128140noreply@blogger.com3tag:blogger.com,1999:blog-8276481407880212540.post-20717281445621130832022-11-10T06:00:00.046-08:002022-11-10T07:22:03.289-08:00Bermuda's Signature Cocktail: Dark 'N' Stormy #EattheWorld<p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYVsrU4SB87rKnWorqqp2FdbovH9TddkGKkpdaSZ3e8RgPjeCWmIMt8yyH7wQTgRrZGeyNmPmy5QwlDjHk8sdy4blcnAQRiJthgNv58Vrv4SwNM-5gFASb2TssWZNVLJWeScDtx6cPeRGpMT99ARgs8lxPZa4NsXoW2AQapNf26AVcOkp1gor9wyx4kA/s427/Rum2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="427" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYVsrU4SB87rKnWorqqp2FdbovH9TddkGKkpdaSZ3e8RgPjeCWmIMt8yyH7wQTgRrZGeyNmPmy5QwlDjHk8sdy4blcnAQRiJthgNv58Vrv4SwNM-5gFASb2TssWZNVLJWeScDtx6cPeRGpMT99ARgs8lxPZa4NsXoW2AQapNf26AVcOkp1gor9wyx4kA/w400-h300/Rum2.jpg" width="400" /></a> </p><div style="text-align: left;"><div>Welcome to the November 2022 event of our #EattheWorld project, being spearheaded by Evelyne of <b><a href="https://cultureatz.com/" rel="nofollow" target="_blank">CulturEatz</a></b>. Here's <b><a href="https://cultureatz.com/eat-the-world/" rel="nofollow" target="_blank">her challenge</a></b>. </div><div><div class="separator" style="clear: both;"><div style="text-align: center;"><br /></div><div style="text-align: center;"><img border="0" data-original-height="646" data-original-width="1600" height="161" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjkvkP2vj9W81E_NhoL6ZHHMhhfDnRxB8rMLms-zWOcsL1zqq42Ctaq3hVMYcJoWwGTu5MOF53jN0Kriz2_NJJHbh3KiNxui70-ERbt94rRDi163aEAbVwQCwqI3V0sQMSkxQP4KYT8DqO/s400/Eat-the-World-Recipe-Challenge.jpg" style="color: #0000ee;" width="400" /></div><div><br /></div><div>This month, we are sharing recipes from Bermuda, here's the #EattheWorld line-up..</div><div><ul style="text-align: left;"><li>A Day in the Life on the Farm: <a href="https://adayinthelifeonthefarm.blogspot.com/2022/11/codfish-cakes-and-weekly-menu.html" rel="nofollow" target="_blank"><b>Codfish Cakes</b></a> </li><li>Amy’s Cooking Adventures: <b><a href="https://www.amyscookingadventures.com/2022/11/bermuda-triangle-cocktail.html" target="_blank">Bermuda Triangle Cocktail</a> </b></li><li>Sugarlovespices: <b><a href="https://www.sugarlovespices.com/bermuda-rum-cake/" target="_blank">Bermuda Rum Cake with pecans (from scratch)</a> </b></li><li>Culinary Adventures with Camilla: Bermuda’s Signature Cocktail: Dark ‘N’ Stormy </li><li>Sneha’s Recipe: <b><a href="https://snehasrecipe.blogspot.com/2022/11/bermuda-johnny-breadeattheworld.html" rel="nofollow" target="_blank">Bermuda Johnny Bread</a> </b></li><li>Kitchen Frau: <a href="https://www.kitchenfrau.com/bermuda-fish-chowder/" target="_blank"><b> Bermuda Fish Chowder</b></a></li></ul></div><div><br /></div></div></div></div><div style="text-align: center;"><b><i><span style="font-size: large;">Dark 'N' Stormy</span></i></b></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjilETIk4OQBATznzp8xIEibK_fopTk4bzBMF48oLiPmaR45s-0Mz8wL5UC9d7Xv8K4n1SV7oDKntzFXp2VJNUBYE4M4x-_mCxJg3VsMnKN9FTHmLj3Er8bR2U0bQ3kRAfHTk35bUc6cu30dijHh1_wmYI7mhUzZD9ZLrbeyo_naNljS40ys6S400qhcw/s522/Rum1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="522" data-original-width="391" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjilETIk4OQBATznzp8xIEibK_fopTk4bzBMF48oLiPmaR45s-0Mz8wL5UC9d7Xv8K4n1SV7oDKntzFXp2VJNUBYE4M4x-_mCxJg3VsMnKN9FTHmLj3Er8bR2U0bQ3kRAfHTk35bUc6cu30dijHh1_wmYI7mhUzZD9ZLrbeyo_naNljS40ys6S400qhcw/w300-h400/Rum1.jpg" width="300" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;">I am not a huge fan of rum. I'm more of a gin gal. However, Jake loves rum. So, when I saw that Bermuda's signature cocktail used rum, I took the opportunity to make him a special libation. Cheers!</div><div style="text-align: left;"><br /></div><div style="text-align: left;">The actual cocktail uses Gosling's brand dark rum and ginger beer. I used a rum distilled in Trinidad and Tobago; the ginger beer is from the United Kingdom. So, not traditional Bermuda ingredients, but - Jake reported - tasty nonetheless.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both;"><b><i><span style="font-size: large;">Ingredients </span></i></b>makes one cocktail</div><div class="separator" style="clear: both;"></div><ul><li>ice cubes or chilled ice stones</li><li>2 to 3 slices of fresh ginger (I used a mandolin slicer)</li><li>2 to 3 slices of organic lemon (I used a mandolin slicer)</li><li>2 ounces dark rum</li><li>4 to 6 ounces ginger beer</li></ul><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNc-Ly-lTGWRwFLzcIG_rO6i3kgRsFkClQWHD8m_vUr91bGJj7zqKa_CVkZrhlfxoUF_jstEA8XNA7abHyT22LUqplPWx8viJJZ_mNOENy3n9PE4v725gOxykt4dLO5k9fWI_ECX6U8R-1s7WEXnwao7JxfzSYsd-5fJJALZbG0bB0cX3yBiM2XSTzmw/s513/RUm.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="513" data-original-width="385" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNc-Ly-lTGWRwFLzcIG_rO6i3kgRsFkClQWHD8m_vUr91bGJj7zqKa_CVkZrhlfxoUF_jstEA8XNA7abHyT22LUqplPWx8viJJZ_mNOENy3n9PE4v725gOxykt4dLO5k9fWI_ECX6U8R-1s7WEXnwao7JxfzSYsd-5fJJALZbG0bB0cX3yBiM2XSTzmw/w300-h400/RUm.jpg" width="300" /></a></p><div class="separator" style="clear: both;"><b><i><span style="font-size: large;">Procedure</span></i></b></div><div class="separator" style="clear: both;">Fill an old fashioned glass with ice cubes. Wedge the ginger slices between the cubes and the glass and pour in the rum. Top with ginger beer. Float lemon slices on top to garnish. Serve.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">That's a wrap for this month's tabletop adventure to Bermuda. We'll be back next month posting recipes from another country. Stay tuned!</div>Camilla Mannhttp://www.blogger.com/profile/08075216373161128140noreply@blogger.com3tag:blogger.com,1999:blog-8276481407880212540.post-54991552629710115472022-11-07T21:00:00.084-08:002022-11-08T08:23:08.591-08:00Winter Squash Sourdough Boules #BreadBakers<div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9CEk_LQH2J_ciA9O9b-W-jKS24PfmLUXzSmdDUR46ysxBNXNLEERgxEfNWzu8Ss_faMLnR9f25KPrIyDHj7Lkcp5spJw5OKhloWjrJd_YEJ8duBLzCbZRh0A0WAEQ0bFwmvyni92Y2g4KDocS21WNykwuEzPcl3rSPbXaRMk4HawmE132KzqeRR3TKg/s2401/20221031_072359.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="2401" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9CEk_LQH2J_ciA9O9b-W-jKS24PfmLUXzSmdDUR46ysxBNXNLEERgxEfNWzu8Ss_faMLnR9f25KPrIyDHj7Lkcp5spJw5OKhloWjrJd_YEJ8duBLzCbZRh0A0WAEQ0bFwmvyni92Y2g4KDocS21WNykwuEzPcl3rSPbXaRMk4HawmE132KzqeRR3TKg/w400-h300/20221031_072359.jpg" width="400"></a></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both;"><div class="MsoNormal"><a href="http://www.foodlustpeoplelove.com/p/breadbakers.html" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img alt="BreadBakers" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFH2i-ohMT0Yhvx_2IF2e25_70Bp3XcnlDOoB5TEy4SLhj33l-Zbs9e4NVu66eZ-fHQTGNB3bz8Ikn-aiedIfZ_mVM_O-YLhTIdyDnKC8JKRgtDtD_Sbf4KROgdi8fdC5Ad0PuZs4B_B8/s1600/breadbakers+for+post.png"></a>#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our <a href="http://www.pinterest.com/flpl/bread-bakers/" rel="nofollow" target="_blank"><b>Pinterest board</b></a> right here. Links are also updated after each event on the <a href="http://www.foodlustpeoplelove.com/p/breadbakers.html" rel="nofollow" target="_blank"><b>Bread Bakers home page</b></a>. <o:p></o:p></div><div class="MsoNormal"><br></div><div class="MsoNormal">We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com.</div><div class="MsoNormal"><br></div><div class="MsoNormal">This month’s event is hosted by Wendy of <b><a href="http://adayinthelifeonthefarm.blogspot.com/" rel="nofollow" target="_blank">A Day in the Life on the Farm</a></b>. She asked us to celebrate the harvest with breads this month. Here's the #BreadBakers' harvest bread basket...</div><div class="MsoNormal"><ul>
<li><a href="https://snehasrecipe.blogspot.com/" target="_blank">Broccoli & Oats Sandwich Bread - Gluten Free</a> by Sneha’s Recipe</li>
<li><a href="https://www.foodlustpeoplelove.com" target="_blank">Cheddar Spinach Quick Bread</a> by Food Lust People Love</li>
<li><a href="https://palatablepastime.com/" target="_blank">Cranberry Orange Beet Bread</a> by Palatable Pastime</li>
<li><a href=" https://amessykitchen.blogspot.com/" target="_blank">Honeyed Spelt and Oat Levain</a> by A Messy Kitchen</li>
<li><a href="https://www.karenskitchenstories.com/" target="_blank">Pomegranate and Blueberry Jam Milk Buns</a> by Karen’s Kitchen Stories</li>
<li><a href="https://cookwithrenu.com/" target="_blank">Pumpkin Nasturtium Cheese Bread</a> by Cook with Renu</li>
<li><a href="https://adayinthelifeonthefarm.blogspot.com/" target="_blank">Sweet Potato and Cranberry Quick Bread</a> by A Day in the Life on the Farm</li>
<li><a blank="" href="http://culinary-adventures-with-cam.blogspot.com/" target="_blank">Winter Squash Sourdough Boules</a> by Culinary Adventures with Camilla</li>
</ul>
</div><div class="MsoNormal"><br></div><div class="MsoNormal" style="text-align: center;"><b><i><span style="font-size: large;">Winter Squash</span></i></b></div><div class="MsoNormal" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhbc4CezK_Pp_sjL05sq3_3pKxGto4X_lI9qVmbTWKQNj1Rlzl_AUm7nI4EWc6tnN-Tj4TGHAwV2JlJidaYM0zSQulKWyU8luigRMGhTsaKCTWqs9x8eGDuXpjpsBsF8gLaxwE4HNIgwxdGlks_dGFG9xTSub3QMhf02l06gGlSUoTXpBIGW8sdXL9KXg=s4000" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhbc4CezK_Pp_sjL05sq3_3pKxGto4X_lI9qVmbTWKQNj1Rlzl_AUm7nI4EWc6tnN-Tj4TGHAwV2JlJidaYM0zSQulKWyU8luigRMGhTsaKCTWqs9x8eGDuXpjpsBsF8gLaxwE4HNIgwxdGlks_dGFG9xTSub3QMhf02l06gGlSUoTXpBIGW8sdXL9KXg=w400-h400" width="400"></a></div><div class="MsoNormal" style="text-align: center;"><br></div><div class="MsoNormal" style="text-align: left;">Though Autumn and Winter produce isn't as bountiful or colorful as Spring and Summer fruits and veggies, I <i>love</i> when pumpkin season rolls around; when I write 'pumpkin' I am using that term loosely. Very loosely. I just mean any winter squash. </div><div class="MsoNormal" style="text-align: left;"><br></div><div class="MsoNormal" style="text-align: left;">You slice them in half, scoop out the seeds, and create a puree as I did with my <b><a href="https://culinary-adventures-with-cam.blogspot.com/2015/11/roasted-red-kuri-squash.html" target="_blank">Roasted Red Kuri Squash</a></b>. This bread recipe used 2 Tablespoons of puree to give the boule a warm orange color which I also enhance with a bit of ground turmeric.</div><div class="MsoNormal" style="text-align: left;"><br></div><div class="MsoNormal" style="text-align: center;"><div><b><i><span style="font-size: large;">Ingredients </span></i></b>makes 4 mini boules<br></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3uRstyMVmcxSW4QeV3AsBQ0VI0wIzkROvrIcztJO9Jub9sovL5r-6HbVsEVcWwyTlgHPwoI94u5tDifG2yHD1bmszwNUxLJAz91JilUJ2vjYCCg23IFJPkl-DLQfQa_2xKLYRJhgHHHI5OeaDP7Zc0rBHjvgIOkB07JVBhJeDTtvoC1xJDlGcaHyYZQ/s3202/20221031_051220.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="3202" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3uRstyMVmcxSW4QeV3AsBQ0VI0wIzkROvrIcztJO9Jub9sovL5r-6HbVsEVcWwyTlgHPwoI94u5tDifG2yHD1bmszwNUxLJAz91JilUJ2vjYCCg23IFJPkl-DLQfQa_2xKLYRJhgHHHI5OeaDP7Zc0rBHjvgIOkB07JVBhJeDTtvoC1xJDlGcaHyYZQ/w400-h225/20221031_051220.jpg" width="400"></a></div><ul style="text-align: left;"><li>200 grams sourdough starter</li><li>2 Tablespoons winter squash puree</li><li>600 grams warm water + 50 grams warm water</li><li>900 grams all-purpose flour + more as needed</li><li>130 grams rye flour</li><li>20 grams salt</li><li>1 teaspoon ground turmeric</li><li>rice flour for sprinkling in Dutch oven</li><li>Also needed: banneton proofing baskets or bowls lined with floured tea towels, Dutch ovens, 100% cotton twine for tying and getting the 'pumpkin' shape', cinnamon sticks for 'stem'</li></ul><div class="separator" style="clear: both;"><br></div><div style="clear: both;"><b><i><span style="font-size: large;">Procedure</span></i></b></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHtFd43t5nWifal5UKwDFF-N71J-INK8-jiAnJCKL6VP1xxyBi6YZl5xzsQVfYAjhwMe_MCPvKGdaotccGu-Y85Y7H8JRHCLBZ-qQxEg5SnxABnuZaXt1svfYJ5KMjCnmrUzoGCEpOLUkL/s1600/94380060_10157297165553036_1410459121043374080_o.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHtFd43t5nWifal5UKwDFF-N71J-INK8-jiAnJCKL6VP1xxyBi6YZl5xzsQVfYAjhwMe_MCPvKGdaotccGu-Y85Y7H8JRHCLBZ-qQxEg5SnxABnuZaXt1svfYJ5KMjCnmrUzoGCEpOLUkL/s400/94380060_10157297165553036_1410459121043374080_o.jpg" width="266"></a></div><div class="separator" style="clear: both;"><br></div><div style="text-align: left;">Place 200 grams of starter and 2 Tablespoons squash puree in the bottom of a large mixing bowl. Pour in 600 grams warm water. Add in the flours and ground turmeric. Use your hands to blend everything together so that all of the flour is moistened. Let stand for 30 minutes.</div><p style="text-align: left;">Pour in another 50 grams warm water, sprinkle in the 20 grams of salt, and gently knead the dough until the water is completely absorbed.<br></p><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwWtH3Bj5He6Smv5ehnZEBBR3pirerSQHGDNVm4G2-fj3O7sDXiNmQnV03CDrmnf1rYNjXy-bhMKaxOol0i_dczdlZO__nF6OI3mofJB2zODrIHUOlP9Ly-eOffVP4_8KJUJP9ehJL6X5V/s1600/94231151_10157297165473036_886955796535967744_o.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="959" data-original-width="640" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwWtH3Bj5He6Smv5ehnZEBBR3pirerSQHGDNVm4G2-fj3O7sDXiNmQnV03CDrmnf1rYNjXy-bhMKaxOol0i_dczdlZO__nF6OI3mofJB2zODrIHUOlP9Ly-eOffVP4_8KJUJP9ehJL6X5V/s400/94231151_10157297165473036_886955796535967744_o.jpg" width="266"></a></div><br style="text-align: left;"><span style="text-align: left;">Now start the folds: rotating 90 degrees four times every thirty minutes for 4 hours.</span><br style="text-align: left;"><br style="text-align: left;"><div style="text-align: left;">Run your hand under warm water, grab one side of the dough and pull from underneath, folding it over the top of the ball. Rotate the bowl 90 degrees and repeat. Rotate. Repeat. And a fourth time so that the bowl has completed a full circle.</div><p style="text-align: left;"></p><div style="text-align: left;">By the end of the 4 hours, the dough should be billowy and increased in volume. Note: if the weather is getting colder, it make take longer than 4 hours. Just be patient.</div><div class="MsoNormal" style="text-align: left;"><o:p></o:p></div><div class="separator" style="clear: both;"><br></div><div class="MsoNormal" style="text-align: left;">Lightly flour a workspace and use a dough scraper to divide the dough ball into quarters. Transfer the dough balls to the work surface. Lightly flour the banneton or towel-lined bowl.</div><div class="separator" style="clear: both;"><br></div><div class="MsoNormal" style="text-align: left;">Now repeat the folds, but with dry hands to shape the boules while creating tension in the top. Keep the floured side of the ball down and fold from top to bottom four times while rotating the dough. This keeps the sticky side inside. </div><div class="MsoNormal" style="text-align: left;"><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2-dfrWqShv_qAZkVhz7ERK4txD1DTypavwEwx7gz5JiHJR15gl7RbICRIyUrUkYzx_oiPPu1Ha6_0-iHRwWLw3bQOTN9yCCEalcw_D3smONYKMmassoYeTCDHL47n6ZtHTnFwPePXejaB/s1600/94256915_10157297165713036_6433555091772407808_o.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="960" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2-dfrWqShv_qAZkVhz7ERK4txD1DTypavwEwx7gz5JiHJR15gl7RbICRIyUrUkYzx_oiPPu1Ha6_0-iHRwWLw3bQOTN9yCCEalcw_D3smONYKMmassoYeTCDHL47n6ZtHTnFwPePXejaB/s400/94256915_10157297165713036_6433555091772407808_o.jpg" width="400"></a></div><div class="separator" style="clear: both;"><br></div><div class="MsoNormal" style="text-align: left;">Flip the ball over and work the dough into a tight round. Let stand for 15 minutes. Repeat three times.</div><div class="MsoNormal" style="text-align: left;"><br></div><div class="MsoNormal" style="text-align: left;">After the third shaping, place the dough ball, rounded side up, in the floured banneton.</div><div class="MsoNormal" style="text-align: left;"><br></div><div class="MsoNormal" style="text-align: left;">Place boules in the fridge for 24 to 72 hours to proof.</div><div class="MsoNormal" style="text-align: left;"><br></div><div class="MsoNormal" style="text-align: left;">When you are ready to bake, preheat the oven to 500 degrees Fahrenheit. Place the empty Dutch ovens (bottoms only) into the oven. When the oven reaches temperature - an in-oven thermometer is very, very helpful - let the oven stay at 500 degrees for at least 30 minutes. In the meantime, tie your boules to look like winter squash.</div><div class="MsoNormal" style="text-align: left;"><br></div><div class="MsoNormal" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5NgqTJa3o006dzOROi9WFZB94QKfAz0F7Tcb7KtgGTFDFDBTmWYAMjq_FF8-JHptfFsKXxa6yvgt4epta8NAz1B04p1oM7p5edyseGz37ahIQxs_t-8D9CE0UnGOsBDHJ9dbjmrNjEuM9AWAoWSAmA-wQL6bwrbTphID-zDTsV63ejUabzl-G_RiVeg/s2401/20221031_052028.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="2401" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5NgqTJa3o006dzOROi9WFZB94QKfAz0F7Tcb7KtgGTFDFDBTmWYAMjq_FF8-JHptfFsKXxa6yvgt4epta8NAz1B04p1oM7p5edyseGz37ahIQxs_t-8D9CE0UnGOsBDHJ9dbjmrNjEuM9AWAoWSAmA-wQL6bwrbTphID-zDTsV63ejUabzl-G_RiVeg/w400-h300/20221031_052028.jpg" width="400"></a></div><div class="MsoNormal" style="text-align: left;"><br></div><div class="MsoNormal" style="text-align: left;">Remove the Dutch ovens and reduce the oven temperature to 450 degrees Fahrenheit. Lightly flour the inside of the ovens with a sprinkling of rice flour. Gently pull the dough away from the sides of the banneton and invert into the Dutch oven.</div><div class="MsoNormal" style="text-align: left;"><br></div><div class="MsoNormal" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirvakGJd3rSnMe4ZPXrxTpDDNfAXW96uSDeJm61lIA3XN97C55p0aYYqOKNAN8IpxVT7ZG6tG2Ypk_7Cf7zmjjuiHa0B3Hay6r31bCDlpLjyBzPC4GQvX-OPtX4xisF0DKQ6Ssrnm-oW-nPX_3OtJ2CTWz1yicG7UBS9uYHtJ-HOC7LnaxWYTva3wqMQ/s2401/20221031_052342.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="2401" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirvakGJd3rSnMe4ZPXrxTpDDNfAXW96uSDeJm61lIA3XN97C55p0aYYqOKNAN8IpxVT7ZG6tG2Ypk_7Cf7zmjjuiHa0B3Hay6r31bCDlpLjyBzPC4GQvX-OPtX4xisF0DKQ6Ssrnm-oW-nPX_3OtJ2CTWz1yicG7UBS9uYHtJ-HOC7LnaxWYTva3wqMQ/w400-h300/20221031_052342.jpg" width="400"></a></div><div class="MsoNormal" style="text-align: left;"><br></div><div class="MsoNormal" style="text-align: left;">Place the lid on the Dutch oven and return the pots carefully to the hot oven. Bake for 30 minutes.</div><div class="MsoNormal" style="text-align: left;"><br></div><div class="MsoNormal" style="text-align: left;">After 35 minutes, carefully remove the lid and return the pots to the oven again. Bake for an additional 6 to 8 minutes, depending on how browned you like your crust.</div><div class="MsoNormal" style="text-align: left;"><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi29X8VVoOiSckp2VDDY2m6zPWddwqyYGBMftJU7oPNvd81hw7OKZ878q2PPPsvdGIu22QCH4WTV82M3vaAlXSSitoKeRJJ_KUYYGbb5GpP2x6sp9bhY8u1en47-qTb2k79D5B-sggTAZntB9LRB6_gFIIoxJuV6U2PsbDGKDPFADOJ5t_MhhTszhqfXA/s2401/20221031_070713.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="2401" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi29X8VVoOiSckp2VDDY2m6zPWddwqyYGBMftJU7oPNvd81hw7OKZ878q2PPPsvdGIu22QCH4WTV82M3vaAlXSSitoKeRJJ_KUYYGbb5GpP2x6sp9bhY8u1en47-qTb2k79D5B-sggTAZntB9LRB6_gFIIoxJuV6U2PsbDGKDPFADOJ5t_MhhTszhqfXA/w400-h300/20221031_070713.jpg" width="400"></a></div><div class="MsoNormal" style="text-align: left;"><br>The loaves should be firm and crunchy on the top, golden brown, and feel hollow when the bottom is tapped. Move the loaves to a wire rack and let cool for at least an hour before slicing! Enjoy.</div><div class="MsoNormal" style="text-align: left;"><br></div><div class="MsoNormal" style="text-align: left;">That's a wrap on my November #BreadBakers' offering. We'll be back next month with more breads to inspire you. Stay tuned.</div></div></div>Camilla Mannhttp://www.blogger.com/profile/08075216373161128140noreply@blogger.com4tag:blogger.com,1999:blog-8276481407880212540.post-25515150590076121712022-11-07T07:20:00.008-08:002022-11-07T07:32:06.484-08:00The Marriage of Sweet and Savory + A Conegliano Valdobbiadene Prosecco Superiore Extra Dry #WhatsYourProssecoSuperioreStyle #Sponsored<div style="text-align: center;"><span style="font-size: x-small;"> <i><span><span style="font-family: inherit;">This is a sponsored post written by me in conjunction with the </span><span style="text-align: left;">Consorzio of Prosecco Superiore DOCG.</span></span></i></span></div><div style="text-align: center;"><i style="font-family: inherit;"><span style="font-size: x-small;">Wine samples were provided for this post and this page may contain affiliate links</span></i></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV08iFYB9GdRhve4Ik5hKSu_3L1g2sWYmP0lSC-LKZsdU0kDJTZqi4iWdKyESzBJ1ZsnYVP-mmpc6ElaDpKV95WnYxb7LZ0KeHPeY7YvcaxxGgl7FqfEBygsVKpSRbS1D2Z6UYbS8aTGKKyoy1c4R3O8SZ3W2-Cgwcbc1tBG4ArpNXk2xeiwFO8r6GVg/s2401/20221104_193701.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2401" data-original-width="1800" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV08iFYB9GdRhve4Ik5hKSu_3L1g2sWYmP0lSC-LKZsdU0kDJTZqi4iWdKyESzBJ1ZsnYVP-mmpc6ElaDpKV95WnYxb7LZ0KeHPeY7YvcaxxGgl7FqfEBygsVKpSRbS1D2Z6UYbS8aTGKKyoy1c4R3O8SZ3W2-Cgwcbc1tBG4ArpNXk2xeiwFO8r6GVg/w300-h400/20221104_193701.jpg" width="300" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Let me start with this: I have always adored Italian bubbles. So, when Nicole of <b><a href="http://www.sommstable.com/" rel="nofollow" target="_blank">Somm's Table</a></b> put out that the <b><a href="https://www.prosecco.it/en/" rel="nofollow" target="_blank">Consorzio of Prosecco Superiore DOCG</a></b> was offering sample bottles to participate in a recipe contest, <i>Certo! </i>was my immediate answer. Not long after, I received a bottle of Le Contesse Conegliano Valdobbiadene Prosecco Superiore Extra Dry and began considering a pairing...or two.</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimioVlG39sOGIZy1lydw_xnXtdJPRR_9XS3lbcGRQWPyv2Xe3SrZKQOTJvvRpZ3ZIvRn-VHMVdP_aiqL4QbaFaO16lUiUKvZJ7shLKg4viCNU2zEJ66i8jnIG4bRSb5mRqCGvGKOS3hJOZsi3i3ee1zh-vllyu6B6wOw1GRRG9V-n1IV5g2FK3RDGB1A/s2401/20221104_150804.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="2401" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimioVlG39sOGIZy1lydw_xnXtdJPRR_9XS3lbcGRQWPyv2Xe3SrZKQOTJvvRpZ3ZIvRn-VHMVdP_aiqL4QbaFaO16lUiUKvZJ7shLKg4viCNU2zEJ66i8jnIG4bRSb5mRqCGvGKOS3hJOZsi3i3ee1zh-vllyu6B6wOw1GRRG9V-n1IV5g2FK3RDGB1A/w400-h300/20221104_150804.jpg" width="400" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Let's start with a little primer about Prosecco... </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="MsoNormal"><div class="MsoNormal"><div style="text-align: center;"><b><i><span style="font-size: large;">DOC vs. DOCG</span></i></b><o:p></o:p></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><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzzK58TwMn4aNiLdK4C4sKa-RRkvFJrd7mFfeyJUZqbcc5JUpqsVCt22hnu6zRjNZEvFA4Wc5PQNuMhpn_1V9fG4G3aIBwADUIVW2M-S7kRvXbGYfh4R1CnPj1HFvH812-eRCHo1xZHzrw/s1600/DOC.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="679" data-original-width="801" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzzK58TwMn4aNiLdK4C4sKa-RRkvFJrd7mFfeyJUZqbcc5JUpqsVCt22hnu6zRjNZEvFA4Wc5PQNuMhpn_1V9fG4G3aIBwADUIVW2M-S7kRvXbGYfh4R1CnPj1HFvH812-eRCHo1xZHzrw/s400/DOC.jpg" width="400" /></a></td></tr><tr><td class="tr-caption"><a href="https://cartizzepdc.com/en/prosecco-territory/" rel="nofollow" target="_blank"><i>from cartizzepdc.com</i></a></td></tr></tbody></table><div style="text-align: center;"><b><i><br /></i></b></div></div><div class="MsoNormal">There are two classification labels for Prosecco - DOC and DOCG. On the map, above, you can see that the green area is the DOCG; the brown is the production area of DOC. </div><div class="MsoNormal"><br /></div><div class="MsoNormal">DOC is the acronym for <i>Denominazione di Origine Controllata</i> while DOCG means <i>Denominazione di Origine Controllata e Garantita</i>. The latter is more stringent with a much smaller production area. Where DOC production covers nine areas including four provinces of Friuli Venezia Giulia and five in the Veneto, the production area of DOCG is restricted to the Conegliano Valdobbiadene area, a hilly area in northeastern Italy approximately 30 miles from Venice. DOCG guidelines also require that government licensed representatives must taste the prosecco before it is bottled.</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Prosecco DOCG is the highest level of quality of all Proseccos. In order to be classified as DOCG, a Prosecco must be produced with Glera grapes from vineyards in a very specific area, covering 15 communes, smack in the center of the entire, larger Prosecco region.</div><div class="MsoNormal" style="-webkit-text-stroke-width: 0px;"><div style="margin: 0px;"><br /></div></div></div><div class="MsoNormal"><div class="MsoNormal"><div style="text-align: center;"><i><span style="font-family: inherit; font-size: large;"><b>The Grape: Glera</b></span></i><o:p></o:p></div></div><div class="MsoNormal">In the past, the grape used to make Prosecco was called both 'Prosecco' and 'Glera'. It's a thin-skinned green grape has been grown in the Veneto and Friuli regions of northern Italy for hundreds of years. Some say it's native of Slovenia.<br /><br />In any case, its bent toward higher acidity makes Glera well-suited for sparkling wine. It boasts a lovely perfume of melon, summer stone fruits, and light florals. Its range of aromas and flavors, in my mind, lend the wines to pairings both across the flavor spectrum. And, to that end, I created two pairings that marry the sweet and savory.</div><div class="MsoNormal"><br /></div></div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><div class="MsoNormal"><div style="text-align: center;"><b><i><span style="font-size: large;">In My Glass</span></i></b></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1vlhI6-zC62GKsL5qAD0-G7jr13vqs0TPrMmNgjLNii8emkFIuDiShm4VsBUrvs0cYOFp8B30-dnYPryVjkW6G_jGxy_y7vNVUqIi7-rMbe4P5ilVO_2ti-uttE_qeM-mx5JAwuHV2kH6ew8MJ-i0EU_nsHEOUBG_kJzMtnUuUNKmXrF4syoKDvohzA/s2401/20221104_185220.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2401" data-original-width="1800" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1vlhI6-zC62GKsL5qAD0-G7jr13vqs0TPrMmNgjLNii8emkFIuDiShm4VsBUrvs0cYOFp8B30-dnYPryVjkW6G_jGxy_y7vNVUqIi7-rMbe4P5ilVO_2ti-uttE_qeM-mx5JAwuHV2kH6ew8MJ-i0EU_nsHEOUBG_kJzMtnUuUNKmXrF4syoKDvohzA/w300-h400/20221104_185220.jpg" width="300" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><i>Le Contesse </i>is named for the Countesses (sisters) Tiepolo of Venice who owned the estate in the 19th century. It is currently owned and managed by the the third generation of the Bonotto family. Loris and his wife, Luigina, began farming in 1976 and own more than 200 hectares of vines. Seventy of those hectares are certified organic. He shares on the company website: "<span style="white-space: pre-wrap;">Organic is the path we’d like to pursue, for us, for you, for our sons and daughters, and for the Land. Organic is synonymous with regular controls, because companies that produce organic Prosecco are very closely monitored; it means passion, because due to the very strict regulations, controls and various other factors, organic production is hard work and requires an innate love and respect for nature; it is a healthy option, because organic products are natural and follow the seasons, thus offering a healthier lifestyle in sync with our environment; but above all, it stands for quality, of the product and of life, because organic cultivation means protecting our own future and that of generations to come."</span></div><div style="text-align: left;"><span style="white-space: pre-wrap;"><br /></span></div><div style="text-align: left;"><span style="white-space: pre-wrap;">This wine is a single varietal - 100% Glera - that was grown in the Conegliano Hills about 200 meters above sea level. The berries were hand-harvested before undergoing a soft pressing and storage in stainless steel tanks. A secondary fermentation occurred in pressurized vats before bottling. </span></div><div style="text-align: left;"><span style="font-family: inherit; white-space: pre-wrap;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit; white-space: pre-wrap;">While the majority of Conegliano Valdobbiadene Prosecco is Spumante (fully sparkling), you can also find it in Frizzante (gently sparkling) and, in rare cases, Tranquillo (completely still). I, myself, have never gotten my hands on a Tranquillo, but I am intrigued by the idea and hope to find a bottle one of these days.</span></div><div style="text-align: left;"><span style="font-family: inherit; white-space: pre-wrap;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit; white-space: pre-wrap;">Prosecco also comes in three different categories of residual sugar: dry, which ironically is the most sweet with 17 to 32 grams of residual sugar per liter; brut, which is the driest with 0 to 12 grams of residual sugar; and extra dry whose residual sugar ranges from 12 to 17 grams per liter. This bottle of <i>Le Contesse</i> falls in the extra dry range.</span></div><div style="text-align: left;"><span style="font-family: inherit; white-space: pre-wrap;"><br /></span></div><div style="text-align: left;"><span style="white-space: pre-wrap;">The wine pours a pale straw color with persistent, delicate perlage. On the nose, I noted Autumn fruits such as apples, pears, and quince along with subtle florals of honeysuckle. But the palate was surprisingly savory with a crisp, elegant finish. And, after the first sip, I was even more convinced to go with dishes that were both sweet and savory.</span></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><b><i><span style="font-size: large;">On My Plate</span></i></b></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfvTiLIei11jQcxZqsQJU_WYlcyAW7OuH1_d-QkWrZBDwtYtpGs55_rVQqV8_1uFlHjeGpPfCjhU_zKE7ODzh3FKlEsNQP4r1XqW3I3r3ZMEcw84kBbV7361C23ezMh_Y-lFKUCbg0kFWsf9J5Ki_cCBQ1AgcwH1tPC1RtrZ_rbogCfnQuh1Om15LKgQ/s3202/20221104_185159.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3202" data-original-width="1800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfvTiLIei11jQcxZqsQJU_WYlcyAW7OuH1_d-QkWrZBDwtYtpGs55_rVQqV8_1uFlHjeGpPfCjhU_zKE7ODzh3FKlEsNQP4r1XqW3I3r3ZMEcw84kBbV7361C23ezMh_Y-lFKUCbg0kFWsf9J5Ki_cCBQ1AgcwH1tPC1RtrZ_rbogCfnQuh1Om15LKgQ/w360-h640/20221104_185159.jpg" width="360" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;">For the main course, I roasted delicata squash and stuffed it with Italian sausage. This is simple to make, but looks elegant and is filling. Match this with a crisp green salad and dinner is served!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="MsoNormal" style="text-align: center;"><b style="text-align: left;"><i><span style="font-size: large;">Ingredients </span></i></b><span style="text-align: left;">serves 2</span><div class="MsoNormal" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBmLN2MOoRGSrlK7nujtrY8FLxtpiLgAj8E523pp-yp9SLR2xJj2GJR_s_AeKAA46gl98HJSBtJu0wqg1x9ZoZvtuaNjeZC9Z7QJaIJRvNNG1S6BkoOvYwKNGsIFn0-z_sERkCl0C6f2bbm-DlTTLPJGNVSskNJmWiKCnI-MLsZxIe7SQtOJxum162_g/s2401/20221104_180521.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="2401" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBmLN2MOoRGSrlK7nujtrY8FLxtpiLgAj8E523pp-yp9SLR2xJj2GJR_s_AeKAA46gl98HJSBtJu0wqg1x9ZoZvtuaNjeZC9Z7QJaIJRvNNG1S6BkoOvYwKNGsIFn0-z_sERkCl0C6f2bbm-DlTTLPJGNVSskNJmWiKCnI-MLsZxIe7SQtOJxum162_g/w400-h300/20221104_180521.jpg" width="400" /></a></div></div><div class="MsoNormal" style="text-align: center;"><br /></div><div class="MsoNormal"></div><ul><li>1 large delicata squash</li><li>olive oil</li><li>1/2 cup onion, peeled and thinly sliced</li><li>1/2 pound Italian sausage, casings removed</li><li>1/2 cup thinly shaved Parmigiano-Reggiano cheese</li></ul><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><b style="text-align: left;"><i><span style="font-size: large;">Procedure</span></i></b></div></div><div class="MsoNormal" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZyXwyGUPv5f_lfz-wUWW25IPg1bXhsgT0GiRFdssW80xwERDb8sFEK6QSUJH-5djoA4VsNsnwg_FIGKR9MN-nm2G5ylElDhQCI9AOQwd6fTJvDrqXZLXEjRU9Ggj2BQB9yCGA8xmWfoIGLH-nD9fa4xeJa1k3R4MfCL2hz1xLwAHJlTPHomqwFOJ-3A/s2401/20221104_175157.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="2401" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZyXwyGUPv5f_lfz-wUWW25IPg1bXhsgT0GiRFdssW80xwERDb8sFEK6QSUJH-5djoA4VsNsnwg_FIGKR9MN-nm2G5ylElDhQCI9AOQwd6fTJvDrqXZLXEjRU9Ggj2BQB9yCGA8xmWfoIGLH-nD9fa4xeJa1k3R4MfCL2hz1xLwAHJlTPHomqwFOJ-3A/w400-h300/20221104_175157.jpg" width="400" /></a></div><div class="MsoNormal" style="text-align: center;"><br /></div><div class="MsoNormal">Preheat oven to 400 degrees Fahrenheit. Slice squash in half and scoop out the seeds. Drizzle with olive oil and place face down on a parchment paper-lined baking sheet. Roast for 30 minutes. In the meantime, make the filling.</div><div class="MsoNormal"><br /></div><div class="MsoNormal">In a skillet heat a glug of olive oil. Add in the onions and cook until softened and beginning to turn translucent. Add in the sausage and use a wooden spoon to break up the meat as it cooks. Set aside.</div><div class="MsoNormal"><br />When the squash is done, invert the squash on the baking sheet. Fill the hollow with the sausage mixture and sprinkle the Parmigiano-Reggiano on top. Return the sheet to the oven and roast until the cheese is melted and beginning to brown, approximately 10 minutes.</div><div class="MsoNormal"><br /></div><div class="MsoNormal" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj78qxRIuO3iEc8zqwhjkw7HPzjuTHgD-a2HDFjS-79eZkjurKbQ28gkLnee9ZuTlsskFSEuoeCnTQGP8IG4yuJozONd0Skgd6rTPuOWj0L8F7NVcT5NxZqU4cFgP2XcvfxSahjiJQxAYPIEW0gBFLUe15EzSNZ2ew1DlmzKtNSPw6nGEbJccdcLWfedA/s2755/20221104_185559.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1757" data-original-width="2755" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj78qxRIuO3iEc8zqwhjkw7HPzjuTHgD-a2HDFjS-79eZkjurKbQ28gkLnee9ZuTlsskFSEuoeCnTQGP8IG4yuJozONd0Skgd6rTPuOWj0L8F7NVcT5NxZqU4cFgP2XcvfxSahjiJQxAYPIEW0gBFLUe15EzSNZ2ew1DlmzKtNSPw6nGEbJccdcLWfedA/w400-h255/20221104_185559.jpg" width="400" /></a></div><div class="MsoNormal" style="text-align: center;"><br /></div><div class="MsoNormal" style="text-align: left;">Move stuffed squash to individual serving plates and serve immediately.</div></div></div></div></div><div style="text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8T_RTwRmNCPumX4MY-M7mOcs69eEoWepiQwrzRTSW4EZYGSXsd8yhiBTzispKaQULe6Zk-V5IC46tT0XNH-EqgiN0LAWL0S-lb2akZmtZw4Ih9_rUg8_gAO4Sxv3zHm9ew3Ni2BZvVQVLNYGPK0B5m_Qog1hkAFbdTmBcwDV1Mxi23jTaAkXrF98UjQ/s3202/20221104_185353.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3202" data-original-width="1800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8T_RTwRmNCPumX4MY-M7mOcs69eEoWepiQwrzRTSW4EZYGSXsd8yhiBTzispKaQULe6Zk-V5IC46tT0XNH-EqgiN0LAWL0S-lb2akZmtZw4Ih9_rUg8_gAO4Sxv3zHm9ew3Ni2BZvVQVLNYGPK0B5m_Qog1hkAFbdTmBcwDV1Mxi23jTaAkXrF98UjQ/w360-h640/20221104_185353.jpg" width="360" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">For my sweet and savory dessert, I went with a Vanilla-Mimolette Snickerdoodle Ice Cream Sandwich. I know, there are a lot of words and tastes swirling around in that title. But, trust me, it's a palate-pleasing dessert and a lovely match for the wine.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This all began with a trip to Berkeley last month. Jake was on a mountain biking trip to the mountains, so I drove up to Santa Cruz and picked up R and we headed up to Berkeley to spend the weekend with D. When we stopped in at Market Hall 4th Street, there was a display of Mimolette cheese with a handwritten note: "Try me with vanilla ice cream!" Yeah, okay. I bought a wedge.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">And when I dropped R back off in Santa Cruz, one of his housemates had saved me one of his Snickerdoodle cookies to try. "Be honest," he said. I do not have much of a sweet tooth, I told him, but I loved it and asked him for the recipe. A little while later, I received a text. S is an astrophysics major and, like most, STEM majors, his directions are detailed and precise. I slightly adapted his recipe to reduce the sugar and incorporate brown sugar which renders the cookies a little bit more crisp and less cakey. But I have made them several times already. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjggWzBIA1MoMrqPBq080shsHpUBwF8UlPlTafSK5mBs5bdt1VMLq7BjXdnqfOd3tSVlhncW0nW5Wy0Kwl5iJ57M4IQfFdxMDphMXfHXnsq-baxtvPjJWl5ii9Vd45E2UtzZUFBwU8pODsPiceWwvLRMCDHyIDFHk1tfvEZ7Sx20pQncNCFaRDP-5eRZg/s2401/20221104_193245.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2401" data-original-width="1800" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjggWzBIA1MoMrqPBq080shsHpUBwF8UlPlTafSK5mBs5bdt1VMLq7BjXdnqfOd3tSVlhncW0nW5Wy0Kwl5iJ57M4IQfFdxMDphMXfHXnsq-baxtvPjJWl5ii9Vd45E2UtzZUFBwU8pODsPiceWwvLRMCDHyIDFHk1tfvEZ7Sx20pQncNCFaRDP-5eRZg/w300-h400/20221104_193245.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">It always surprises me how beloved Snickerdoodles are. Since it's just me and Jake, now, I have been giving away more of my sweets after I bake and try them. No one needs two dozen cookies in their house, right?</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><i><span style="font-size: large;">Ingredients</span></i></b> makes one dozen ice cream sandwiches</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmYOtAeIjsfGBvCSHMpmRCtf0glEMzlTRngeGOnR_NoV8ueX6wprIhDwKW8ZnYBibgNW7Wdl79qsHELNbmBv7FC64yQWAK_CXY_7qont4vMG56XwltZmu51ndNqABqqeGCOea71uY8yMBLWpEf9bTMS7KKMgbs1kgquAtOvCD2T8tQDwmDoKAxt2YeDQ/s2401/20221027_083718.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2401" data-original-width="1800" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmYOtAeIjsfGBvCSHMpmRCtf0glEMzlTRngeGOnR_NoV8ueX6wprIhDwKW8ZnYBibgNW7Wdl79qsHELNbmBv7FC64yQWAK_CXY_7qont4vMG56XwltZmu51ndNqABqqeGCOea71uY8yMBLWpEf9bTMS7KKMgbs1kgquAtOvCD2T8tQDwmDoKAxt2YeDQ/w300-h400/20221027_083718.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">SNICKERDOODLES</div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><ul style="text-align: left;"><li>1 cup (2 sticks) butter (I use salted, but if you use unsalted add 1/4 teaspoon salt to the dough)</li><li>1 cup granulated sugar</li><li>1/4 cup brown sugar, lightly packed</li><li>2 eggs</li><li>1 teaspoon vanilla paste or extract</li><li>1 teaspoon baking soda</li><li>2 teaspoons cream of tartar</li><li>2-3/4 cup flour</li></ul>TOPPING<br /><ul style="text-align: left;"><li>1/2 cup granulated sugar</li><li>4 teaspoons ground cinnamon</li></ul></div></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">ICE CREAM SANDWICHES</div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>vanilla ice cream</li><li>Mimolette cheese, finely grated</li></ul></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><i><span style="font-size: large;">Procedure</span></i></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-QkBNOFvvIiMYuCZkdeEjW3iA39eHppEv9EzXk8-5NBFR6VL7yAh62f9rBXdK2LpC081Kz5T4Vm1AAh0SaQex-x61l76PxNwEeq4x07s2xe_XNrkIcKZ0sa_p9H6m9xRKRi9ynKDYLEVhq6ZE4PSlNciFs2lTuFPily_hc7FITJDAXkwjEztZHEByow/s4000/20221027_084143.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="4000" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-QkBNOFvvIiMYuCZkdeEjW3iA39eHppEv9EzXk8-5NBFR6VL7yAh62f9rBXdK2LpC081Kz5T4Vm1AAh0SaQex-x61l76PxNwEeq4x07s2xe_XNrkIcKZ0sa_p9H6m9xRKRi9ynKDYLEVhq6ZE4PSlNciFs2lTuFPily_hc7FITJDAXkwjEztZHEByow/w400-h180/20221027_084143.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 350 degrees Fahrenheit. In a small mixing bowl, blend together the topping ingredients and set aside.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">In a large mixing bowl, cream together the butter and sugars until lightened and fluffy. Beat in the eggs and vanilla. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Sift in the baking soda, cream of tartar, and flour. Use a wooden spoon to incorporate the dough into a ball.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Using a scoop, portion the dough into small balls. Roll the dough in the sugar-cinnamon mixture and place on a parchment paper-lined baking sheet about 2 inches apart.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Bake in the preheated oven for 9 to 11 minutes, depending on your preference of doneness. The cookies with spread. The centers should be nicely raised and the edges crisp. The cookies will harden as they cool.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAk0MKOMv0RklmuiLe3wioI9CiWqpUqZ7_nPEExu1AOwNSLYDMR7p_a1piWJHvJTK3SKsh8FtVnBp701EjiijHIZsuRNIQg4IM6iWfh8CM7H4QjSaS_3Czwq_owVkijW_UNuAaBGfYqsLEaYD5f7KMC2tJZlveJUX8tYNkwSwW35jh6nGeWSq10RZQag/s2401/20221027_093313.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="2401" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAk0MKOMv0RklmuiLe3wioI9CiWqpUqZ7_nPEExu1AOwNSLYDMR7p_a1piWJHvJTK3SKsh8FtVnBp701EjiijHIZsuRNIQg4IM6iWfh8CM7H4QjSaS_3Czwq_owVkijW_UNuAaBGfYqsLEaYD5f7KMC2tJZlveJUX8tYNkwSwW35jh6nGeWSq10RZQag/w400-h300/20221027_093313.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">To make the ice cream sandwiches, scoop slightly softened ice cream into the center of a cookie. Place another cookie on top of the ice cream and gently press the cookies to flatten the scoop. Roll the exposed edge of the ice cream in the grated Mimolette to coat the rim of the sandwich. Serve immediately.</div></div><div style="text-align: center;"><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqQtnaZYbh5GytDgMR5G56ceI5hKJh4c6SNhPQiD3tC77UuVWBJbEahTpG7pjCp3C34mwtSBfdJMMYcOfA7civEmu1LpvwDk4JsNqg4ddVlcUFmj96bMAnXnHY3O00FBTNBmVeHLJWGAhq/s1600/Marchio+50+ENG_Tavola+disegno+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="906" data-original-width="1558" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqQtnaZYbh5GytDgMR5G56ceI5hKJh4c6SNhPQiD3tC77UuVWBJbEahTpG7pjCp3C34mwtSBfdJMMYcOfA7civEmu1LpvwDk4JsNqg4ddVlcUFmj96bMAnXnHY3O00FBTNBmVeHLJWGAhq/s320/Marchio+50+ENG_Tavola+disegno+1.jpg" width="320" /></a><br /></p><div><span style="font-family: inherit;">Find the Consorzio</span></div><div><span style="font-family: inherit;">on the <b><a href="https://www.prosecco.it/en/" rel="nofollow" target="_blank">web</a></b>, on <b><a href="https://www.facebook.com/ConeglianoValdobbiadeneProseccoDOCG.en/" rel="nofollow" target="_blank">Facebook</a></b>, on <b><a href="https://twitter.com/ProseccoCV" rel="nofollow" target="_blank">Twitter</a></b>, on <b><a href="https://www.pinterest.com/proseccoacademy/" rel="nofollow" target="_blank">Pinterest</a></b>, on <b><a href="https://www.instagram.com/proseccocv/" rel="nofollow" target="_blank">Instagram</a></b></span></div><div><span style="font-family: inherit;"><i><span style="font-family: inherit; font-size: x-small;">*Disclosure: I received sample wines for recipe development, pairing, and generating social media traction. My opinions do not necessarily reflect the opinions of the organizer and sponsors of this event.</span></i></span></div></div>Camilla Mannhttp://www.blogger.com/profile/08075216373161128140noreply@blogger.com3tag:blogger.com,1999:blog-8276481407880212540.post-61980238712876677802022-11-04T10:11:00.008-07:002022-11-05T16:47:37.597-07:00Cucina Povera and Two Bottles of Chianti Classico #ItalianFWT #Sponsored<div style="text-align: center;"><div><span style="font-size: x-small;"><i>This is a sponsored post written by me on behalf of the Casa
Vinicola Luigi Cecchi e Figli.<br />Complimentary wine was provided for this post and this page
may contain affiliate links.<br />However, all opinions expressed here are my own.</i></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2p1B72-U74XE_rFb38R47TbOU_Wx-nJYKvUiAa6bTckbQEtSubp12C9_EvcP4TXBTXudTG3w3s0yuI6q6MC9N8ZEg679VBFl6ndCKlJO22ZlondplU__DnMPDCCh4-hNIzKW3wCq_ewNhT8tqLRXfzByNyHcf6VD7B9N0i6x8NC78BtWmrVWFf-9aZQ/s1960/20221011_183203.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1571" data-original-width="1960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2p1B72-U74XE_rFb38R47TbOU_Wx-nJYKvUiAa6bTckbQEtSubp12C9_EvcP4TXBTXudTG3w3s0yuI6q6MC9N8ZEg679VBFl6ndCKlJO22ZlondplU__DnMPDCCh4-hNIzKW3wCq_ewNhT8tqLRXfzByNyHcf6VD7B9N0i6x8NC78BtWmrVWFf-9aZQ/w400-h320/20221011_183203.jpg" width="400" /></a></div><div><br /></div><div style="text-align: left;">This month the Italian Food Wine Travel bloggers have planned a cavalcade of Chianti posts. Liz of <b><a href="https://whatsinthatbottle.com/" rel="nofollow" target="_blank">What's In That Bottle?</a></b> is hosting and had even arranged for several of us to receive samples from Cecchi for the event. If you are reading this early enough, we will be chatting on Twitter on Saturday, November 5th at 8am Pacific. Follow the hashtag #ItalianFWT and be sure to add it to anything you tweet so we can see it. Here's the line-up of Chianti articles from the group...</div><div style="text-align: left;"><br /></div></div><ul><li> Wendy of A Day in the Life on the Farm shares <a href="https://adayinthelifeonthefarm.blogspot.com/2022/11/a-classic-chianti-pairing-and-book.html" rel="nofollow" target="_blank"><strong>A Classic Italian Pairing</strong> </a></li>
<li> Jennifer of Vino Travels teaches <strong><a href="http://www.vinotravelsitaly.com/2022/10/Cecchi-Storia-di-Famiglia-Chianti-Classico.html" rel="nofollow" target="_blank">The History of Family with Cecchi</a> </strong> </li>
<li> Camilla of Culinary Adventures with Camilla provides Cucina Povera and Two Bottles of Chianti Classico </li>
<li> Robin of Crushed Grape Chronicles discusses <strong><a href="https://www.crushedgrapechronicles.com/wines-of-family-with-chianti-classico-from-famiglia-cecchi-and-a-tuscan-style-ragu-italianfwt/" rel="nofollow" target="_blank">Wines of Family with Chianti Classico from Famiglia Cecchi and a Tuscan Style Ragu</a> </strong> </li>
<li> Cindy of Grape Experiences talks about <a href="http://www.grape-experiences.com/2022/11/i-veroni-chianti-rufina-elegance-balance-characterize-wines/" rel="nofollow" target="_blank"><strong>At I Veroni in Chianti Rufina, Elegance and Balance Characterize Its Wines</strong></a> </li>
<li> Linda of My Full Wine Glass serves <strong><a href="https://www.myfullwineglass.com/chianti-classico-and-spaghetti-to-warm-the-body-and-soul-italianfwt/" rel="nofollow" target="_blank">Chianti Classico and spaghetti to warm the body and soul</a> </strong> </li>
<li> Jeff of FoodWineClick! writes about <a href="https://foodwineclick.com/2022/11/03/rufina-one-straw-in-the-chianti-haystack-italianfwt/" rel="nofollow" target="_blank"><strong>Rufina: One Straw in the Chianti Haystack</strong></a> </li>
<li> Katarina of Grapevine Adventures shows how <strong><a href="https://www.grapevineadventures.com/2022/11/05/3-chianti-docg-wines-show-the-potential-of-2-different-subzones/" rel="nofollow" target="_blank">3 Chianti DOCG Wines Show the Potential of 3 Different Suzones</a> </strong> </li>
<li> Liz of What’s in that Bottle? has<strong> <a href="https://whatsinthatbottle.com/2022/10/28/two-chianti-wines-for-fall-italianfwt/" rel="nofollow" target="_blank">Two Chianti Wines for Fall</a> </strong> </li>
<li> Gwendolyn of Wine Predator serves up <a href="https://winepredator.com/2022/11/05/fall-flavors-2-cecchi-chianti-classico-paired-with-instant-pot-bolognese-italianfwt/" rel="nofollow" target="_blank"><strong>Fall Flavors: 2 Cecchi Chianti Classico Paired With Instant Pot Bolognese</strong></a> </li>
<li>Susannah of Avvinare posts <strong><a href="https://avvinare.com/2022/11/05/cecchi-family-a-piece-of-tuscan-history-italianfwt/" rel="nofollow" target="_blank">Cecchi Family, A Piece of Tuscan History</a></strong></li></ul>
<p></p>
<div style="text-align: center;"><b><i><span style="font-size: large;">Chianti</span></i></b></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5lDTKxSCnlD0tuDmjVNzVU0UEuw5M3UlLpcVQ_jKhUe2BdqrQF4jNToQiqhRwuJLqCffr0APQfKN71qEZ0W0nqXhTTQxtz1arhjXQ74mUB9awV7xcf8qPebZmkBGY2zWkgc4z9SU18JwbYgBjFrbe9_W4dgIGyPGP4-zoeQIkdrttyuGTg9l58GlNxw/s3202/20221012_185342.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="3202" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5lDTKxSCnlD0tuDmjVNzVU0UEuw5M3UlLpcVQ_jKhUe2BdqrQF4jNToQiqhRwuJLqCffr0APQfKN71qEZ0W0nqXhTTQxtz1arhjXQ74mUB9awV7xcf8qPebZmkBGY2zWkgc4z9SU18JwbYgBjFrbe9_W4dgIGyPGP4-zoeQIkdrttyuGTg9l58GlNxw/w400-h225/20221012_185342.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div style="clear: both; text-align: left;">A Chianti wine is <i>any </i>wine produced in the Chianti region of central Tuscany. I grapple with what to write about Chianti and its Tuscan neighbors. There is <i>so</i> much to write and it's something about which that most people, at least, have an idea. Chianti was historically associated with a squat bottle enclosed in a straw basket, called a <i>fiasco</i>. However, the <i>fiasco </i>is only used by a few makers of the wine as most Chianti is now bottled in more standard shaped wine bottles.<br /><br /></div><div class="MsoNormal" style="text-align: left;"><div class="MsoNormal">So, I've decided to stick with some basics of Chianti, then I'll focus on the wines that I tried. First, Chianti is a region in the heart of Tuscany. Red wines produced in the region that are going to bear the name 'Chianti' must contain at least 70% Sangiovese grapes.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxW6Kf5NQ6GLg7T17Ug9eLjEks59292WSVyEKJpGeapE5E0HVV22Osmzhjlz5-oz5FjqHU6vEDCYJCRrun3P0UAckS2NI2YnNmFHSfjRoRMgeAs6xHJK0MZLqRn8wvyzbwYA2eC63lCdI5/s1600/chianti-map.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="800" data-original-width="630" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxW6Kf5NQ6GLg7T17Ug9eLjEks59292WSVyEKJpGeapE5E0HVV22Osmzhjlz5-oz5FjqHU6vEDCYJCRrun3P0UAckS2NI2YnNmFHSfjRoRMgeAs6xHJK0MZLqRn8wvyzbwYA2eC63lCdI5/s400/chianti-map.jpg" width="315" /></a></td></tr><tr><td class="tr-caption"><i><span style="font-size: x-small;">from vinfolio.com</span></i></td></tr></tbody></table><br />There are seven distinct subzones of Chianti with the most popular being Classico and Ruffina. Historically, Chianti Classico is where it all started. Not surprising as it's at the center of the region and all the others radiate from there. Classico has two additional labeling levels: Riserva and Gran Selezione. The former requires two years of aging in the barrel and another three months in the bottle. The latter is the newest designation within Chianti Classico only being recognized as recently as 2014.</div><div class="MsoNormal"><br /></div></div></div><div style="text-align: center;"><b><i><span style="font-size: large;">Two Bottles of Chianti Classico</span></i></b></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkZSfTs3XwKsy77jUbKW-nkucnHYtuTjlFi0Mq3ntcI5gaSNw3Bf9_La9aBki8jN32_FBygwGt1GgwYL1N-shXNFkzTEpyLsTJAjAbKXRPBu7kTJaUIaccVcbVCgpOInCh4-zjR73xNhXgy9js6pyTOD9S2CxKQAAHadiEciPDmlK4yhSrrlqqXixbsg/s1801/20221012_185321.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1801" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkZSfTs3XwKsy77jUbKW-nkucnHYtuTjlFi0Mq3ntcI5gaSNw3Bf9_La9aBki8jN32_FBygwGt1GgwYL1N-shXNFkzTEpyLsTJAjAbKXRPBu7kTJaUIaccVcbVCgpOInCh4-zjR73xNhXgy9js6pyTOD9S2CxKQAAHadiEciPDmlK4yhSrrlqqXixbsg/w400-h400/20221012_185321.jpg" width="400" /></a></div><div><br /></div>I received two bottles of Chianti Classico from Cecchi* - the 2015 Chianti Classico Riserva and<span style="font-family: inherit;"> the 2020 </span><span style="font-family: inherit; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Chianti Classico </span><span style="font-family: inherit; white-space: pre-wrap;">Storia di Famiglia DOCG</span>. Cechchi is truly a familial enterprise. Towards the end of the nineteenth century, after years of assisting in the cellars of famous vineyards in the area, Luigi Cecchi established his own business. Then his three sons, Mariano, Natale, and Francesco joined the business. And it has continued all the way to Cesare and Andrea who, along with their mother, Anita, have run the company since 2004.<div><br /></div><div>In the 1970s Cecchi moved to Castellina in Chianti. Its fermentation operations are run out of four vineyards scattered throughout the DOC zones in Tuscandy and Umbria: Villa Cerna in the Chianti Classico region, Castello di Montauto in San Gimignano, Val delle Rose near Grosseto, and Tenuta Alzatura at Montefalco in Umbria. </div><div><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha1_aP7VCldNtqpHFWZLXAbd_HN7gae1j44i_OKkKs2_5sl25HhRupr7A9YP_YetSD2zlVh1d7OfUTjdbGJR6DQYAnBJ5u0pUIwl7tv-Ck3mIvFDPD8ERQPboCTtbFuWHCU6lzv2BbnyAxWC_ReUGYch_O_LQ3x3oWsCMkbxwLdEqY6mo696pLBiWIQw/s2401/20221011_190552.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2401" data-original-width="1800" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha1_aP7VCldNtqpHFWZLXAbd_HN7gae1j44i_OKkKs2_5sl25HhRupr7A9YP_YetSD2zlVh1d7OfUTjdbGJR6DQYAnBJ5u0pUIwl7tv-Ck3mIvFDPD8ERQPboCTtbFuWHCU6lzv2BbnyAxWC_ReUGYch_O_LQ3x3oWsCMkbxwLdEqY6mo696pLBiWIQw/w300-h400/20221011_190552.jpg" width="300" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><span style="white-space: pre-wrap;">Cecchi Chianti Classic 2020 Storia di Famiglia DOCG has a suggested retail price of just under $30. With a composition of 90% Sangiovese and 10% Colorino and Caniolo, this classic wine was aged for a year in wooden barrels and a minimum of two months in bottles before being released. The wine poured a clear, bright ruby hue. On the nose, there were notes of red and black fruit along with a tinge of tobacco and anise. Bright and fruit-forward, I found that this wine reminded me why Chianti was my gateway wine!</span></div><div style="text-align: left;"><span style="white-space: pre-wrap;"><br /></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGedQaYjh4QqNvUdqL40rB4xEuqN1cPb2vCyZgGs03G_sU5cMieBQWQ-W17ThHVAsoYUsdnjqmdAydxNVTkL-RiG5i2tYUH1i2bxfROab7AtkinYZQR20GVnyHoaHhWPbPl_9-VPMBQl6Nh7mIBtQBU8uZ6nmKdP2YsUHezMiSSDWkdGCa1qs3-uaEIA/s2401/20221011_184310.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="2401" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGedQaYjh4QqNvUdqL40rB4xEuqN1cPb2vCyZgGs03G_sU5cMieBQWQ-W17ThHVAsoYUsdnjqmdAydxNVTkL-RiG5i2tYUH1i2bxfROab7AtkinYZQR20GVnyHoaHhWPbPl_9-VPMBQl6Nh7mIBtQBU8uZ6nmKdP2YsUHezMiSSDWkdGCa1qs3-uaEIA/w400-h300/20221011_184310.jpg" width="400" /></a></div><div><span style="white-space: pre-wrap;"><br /></span></div><div><span style="white-space: pre-wrap;">Cecchi Chianti Classico Riserva 2015 raises the bar and the price point clocking in at just under $50. Like the </span><span style="white-space: pre-wrap;">Storia di Famiglia, this bottle is 90% Sangiovese but the remaining 10% is Cabernet Sauvignon instead of indigenous Italian grapes. The Riserva designation means that it spent at least two years - instead of months - in the bottle before release. The wine poured a brilliant, intense ruby color and had aromas of red fruit and the earthiness of a wet forest floor. Redwood duff, anyone? This was less fruit-forward and had me dreaming of mushrooms. More on that soon.</span></div><div><span style="white-space: pre-wrap;"><br /></span></div><div><div style="text-align: center;"><b><i><span style="font-size: large;">Cucina Povera</span></i></b></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQwIrVacj42WEiWGCwfNpCqdh0Oc80OiXK7qjNNqR84GTaFkWPTQTOSFsZgmrChzTGPNjF63dyFA44BYpDvf411QsZIYqb_T0fTj9x9SdMV2WIn3IEZlnmMwhu79ToIzAXX1XsGOk1_tJpykuQj5McgyRn6TAhXstG72DIcdbedzEHlYmE4aV5OecStA/s4000/20221011_184150.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="4000" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQwIrVacj42WEiWGCwfNpCqdh0Oc80OiXK7qjNNqR84GTaFkWPTQTOSFsZgmrChzTGPNjF63dyFA44BYpDvf411QsZIYqb_T0fTj9x9SdMV2WIn3IEZlnmMwhu79ToIzAXX1XsGOk1_tJpykuQj5McgyRn6TAhXstG72DIcdbedzEHlYmE4aV5OecStA/w400-h180/20221011_184150.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div style="text-align: left;">Even though these wines are head and shoulders above my usual weeknight wines, they oozed comfort and had me longing to eat dinner in my pajamas. So, I decided to create bowls of comfort food and discuss the concept of <i>cucina povera,</i> which literally translates to 'poor kitchen.' This can be found in every single society on the globe and embraces making simple food with readily available, yet incredible ingredients! Think using every part of the animal. It is also a cuisine that doesn't require a lot of technique. Think long braises that peasants could put on the fire and let simmer all day while they work.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Okay, this bowl of deliciousness doesn't utilize pig's brain or anything challenging. Just tomatoes and eggs. With the <span>2020 </span><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Chianti Classico </span><span style="white-space: pre-wrap;">Storia di Famiglia DOCG, I made <i>Uova in Purgatorio</i>, eggs in purgatory. This is simply eggs poached in a spiced tomato sauce and was on our table often when the kids were little. When I served this to Jake a couple of weeks ago, in our empty nest, we ate, toasted with the wine, and rejoiced in the adults that our boys are becoming.</span></div><div style="text-align: left;"><span style="white-space: pre-wrap;"><br /></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSJ8AdsI9z4EzXRpqzMlgV3hs87lFueQwGfqk39h2GwC8j93wcW0Z-YZLdjjTnRDJjforps83gLaG08v3ziMiCIkpZkSvRJdH8j7KDCNTPKE_8WSNxfwqm8C9yi7gDLw9hE-01ehiE3iy0KHLKhwUGwEiNNCyoTHpRtyZmvwSRDPyO8lOFfU28KOpA9g/s3202/20221011_184134.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="3202" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSJ8AdsI9z4EzXRpqzMlgV3hs87lFueQwGfqk39h2GwC8j93wcW0Z-YZLdjjTnRDJjforps83gLaG08v3ziMiCIkpZkSvRJdH8j7KDCNTPKE_8WSNxfwqm8C9yi7gDLw9hE-01ehiE3iy0KHLKhwUGwEiNNCyoTHpRtyZmvwSRDPyO8lOFfU28KOpA9g/w400-h225/20221011_184134.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Then we laughed and laughed when we received this photo from D just as we were sopping up the leftover sauce with my homemade bread. </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimIWA_c1q7cXmPtsBbJuNt45tViRX4VkvuURIdxvfsPn4edCGVirgNdBKno2wkVZsc2NXjNbvuHEvMzEEcNWxbmMxu3r-fd16Bp-dtZVbjBsXbfHF5tUjqnrCAnAIF17rjll13hIig3xMf1wbN_laz9QujvEg9cS1048D049ZBBpllwnLXc7VQ3dcxRQ/s480/IMG_2808_221822143193298(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="360" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimIWA_c1q7cXmPtsBbJuNt45tViRX4VkvuURIdxvfsPn4edCGVirgNdBKno2wkVZsc2NXjNbvuHEvMzEEcNWxbmMxu3r-fd16Bp-dtZVbjBsXbfHF5tUjqnrCAnAIF17rjll13hIig3xMf1wbN_laz9QujvEg9cS1048D049ZBBpllwnLXc7VQ3dcxRQ/w300-h400/IMG_2808_221822143193298(1).jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">He and his dormmates had just had a cooking competition with eggs and tomatoes. He had made the exact dish we were eating 100 miles away; one friend made an Assyrian dish and another made a Chinese dish.<br /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdbwyjzPpAjvcKkfqlxj48GZf8rZfLMFy6Xf7WwMohxnzxVnQnJbFwIBkXnfZSwH-oOX8k07amGYC6MwsVr-K31P0O3LYbJK0s7VruWsXvtn7hN202l2I3Zs2TcglUH9fxFrgUnEOULGbXBpkTButksMcEBIqeWrqj7JGsakAK_79gEFkhw6zZS2lqjQ/s1200/Resized_Resized_20221023_212256.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="900" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdbwyjzPpAjvcKkfqlxj48GZf8rZfLMFy6Xf7WwMohxnzxVnQnJbFwIBkXnfZSwH-oOX8k07amGYC6MwsVr-K31P0O3LYbJK0s7VruWsXvtn7hN202l2I3Zs2TcglUH9fxFrgUnEOULGbXBpkTButksMcEBIqeWrqj7JGsakAK_79gEFkhw6zZS2lqjQ/w300-h400/Resized_Resized_20221023_212256.jpeg" width="300" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">He shared his creation (photographed above) and described the other other egg-tomato offerings. Naturally I was inspired and made one dish for lunch the following day and the other for dinner. <i>Cucina povera</i> from around the world! All I had to go on were his text-brief descriptions of the food...</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibyn15hg2W11x-tcJVOqxcIuJg9kqyOWncRx-PBF_uGZXwJhdB3tXBvXId9p6Zdt78QIN_3bG_aIOp7xGWRfkdFy8jDi2tA1P9fUl8saQvIzQgdAOStHyguBmhG0LL1C5Ku3r82DETSFxHjlg1dy8wnYtvDUSfFmJxI-klJgZ7qestYlAMOsitQphHLg/s1600/Resized_Resized_20221024_175102.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="899" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibyn15hg2W11x-tcJVOqxcIuJg9kqyOWncRx-PBF_uGZXwJhdB3tXBvXId9p6Zdt78QIN_3bG_aIOp7xGWRfkdFy8jDi2tA1P9fUl8saQvIzQgdAOStHyguBmhG0LL1C5Ku3r82DETSFxHjlg1dy8wnYtvDUSfFmJxI-klJgZ7qestYlAMOsitQphHLg/w400-h225/Resized_Resized_20221024_175102.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">"The Chinese dish was diced tomatoes with scrambled eggs, chives, and soy sauce over rice."</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ZAI0S6qAouiNVlARrbLLASuto-Hk2baYfakGBr61T15Sz93tzSELofEVR0an5EjHsszD4wFuMkm5QA54g9F9WpsihDdJUs61aZtiFNUoUwWryYBAUbUIi_KJjwFrCFRTJTKcdDE7rUcA97eA6X5DpKuNM5DLcw0MNUcMVqcg76yO7owP0EWxsvfx5w/s1600/Resized_Resized_20221025_181406.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="899" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ZAI0S6qAouiNVlARrbLLASuto-Hk2baYfakGBr61T15Sz93tzSELofEVR0an5EjHsszD4wFuMkm5QA54g9F9WpsihDdJUs61aZtiFNUoUwWryYBAUbUIi_KJjwFrCFRTJTKcdDE7rUcA97eA6X5DpKuNM5DLcw0MNUcMVqcg76yO7owP0EWxsvfx5w/w400-h225/Resized_Resized_20221025_181406.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">"The Assyrian dish was blended tomatoes and scrambled eggs that you ate in a lavash wrap."</div><div style="text-align: center;"><br /></div><div style="text-align: left;">I will share the bowl of comfort food I paired with the <span style="white-space: pre-wrap;">Cecchi Chianti Classico Riserva 2015. The earthiness of the wine had me thinking of mushrooms. I made polenta topped with roasted salmon and a mushroom ragù. I will post that recipe soon!</span></div><div style="text-align: left;"><span style="white-space: pre-wrap;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><b><i><span style="font-size: large;">Uova in Purgatorio</span></i></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvjwLrFmNioD3bYgUbI8zm8zQDanvaB0sspuQvSdWdOhhTEL2Rkuk8tMQw3kl3GiisFR5tUpxztyRlNWmgywTOIs4PpbZl5jsFD4wrA_jP2uRBG7WdmIZzMjnFM0AffDeB42EJidkUjxa74DRjhXNjdVhoSkX1S2LkmwMfPRa60o-nx9AwKjCopNx22A/s3202/20221011_184156.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3202" data-original-width="1800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvjwLrFmNioD3bYgUbI8zm8zQDanvaB0sspuQvSdWdOhhTEL2Rkuk8tMQw3kl3GiisFR5tUpxztyRlNWmgywTOIs4PpbZl5jsFD4wrA_jP2uRBG7WdmIZzMjnFM0AffDeB42EJidkUjxa74DRjhXNjdVhoSkX1S2LkmwMfPRa60o-nx9AwKjCopNx22A/w360-h640/20221011_184156.jpg" width="360" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b style="font-style: italic;"><span style="font-size: large;">Ingredients </span></b>serves 2<br /><ul style="text-align: left;"><li>4 eggs</li><li>2 cups tomato sauce</li><li>1/2 cup leftover red wine</li><li>4 to 5 cloves garlic, peeled and thinly sliced</li><li>2 Tablespoons olive oil</li><li>1 teaspoon Italian seasoning or just oregano</li><li>red pepper flakes, salt, and pepper to taste</li><li>Also needed: fresh basil for garnish and bread for soaking up that delicious sauce</li></ul></div></div></div><div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><b><i><span><br /></span></i></b></span></span></div><div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><b><i><span style="font-size: large;">Procedure</span></i></b><br /></span></span></div><div><span style="white-space: pre-wrap;">Pour the olive oil into a heavy duty skillet and warm over medium heat. Add the garlic and heat until aromatic, but be careful not to let the garlic brown or it will get bitter. Pour in the tomato sauce and wine. Stir in the seasoning and red pepper flakes. </span></div><div><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div><div><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Bring the sauce to a simmer. </span><span style="font-family: inherit; white-space: pre-wrap;">Crack the eggs and let them slide into the juice. Partially cover with lid and let it simmer for 5 minutes. The white should be set, the yolk still runny. </span></div><div><div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: inherit; white-space: pre-wrap;"><br /></span></div>Serve with bread and garnish with fresh basil.</div><div><br /></div><div>That's a wrap for my post and offering for the November #ItalianFWT Cavalcade of Chianti. Thanks to Liz and Cecchi for organizing and sponsoring, respectively. The group will be back in December to share pairings of Italian wine and cheese with Deanna of <b><a href="https://asiantestkitchen.com/" rel="nofollow" target="_blank">Asian Test Kitchen</a></b> hosting. Stay tuned for more information. <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUV0hvKOa86gzveBXQJ9efl7KdKyETSNme8B-uMjjjqxqnw94aIp5Rq3H1Gl6hd7Ybs2PAe6dlx0PZbIbDaSyFB8kVZPL-EDiK4BHZnIZ6uT8vhBx9b1VRvK9hXUIJTQ50pQdeL_OtIFMJaZrjz7YGJF2wjO5X3r3emK5qyciN94o142zxwmb82atn3Q/s3059/Cecchi%20Logo.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1938" data-original-width="3059" height="203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUV0hvKOa86gzveBXQJ9efl7KdKyETSNme8B-uMjjjqxqnw94aIp5Rq3H1Gl6hd7Ybs2PAe6dlx0PZbIbDaSyFB8kVZPL-EDiK4BHZnIZ6uT8vhBx9b1VRvK9hXUIJTQ50pQdeL_OtIFMJaZrjz7YGJF2wjO5X3r3emK5qyciN94o142zxwmb82atn3Q/s320/Cecchi%20Logo.png" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Find Cecchi on the <b><a href="https://www.cecchi.net/en" rel="nofollow" target="_blank">web</a></b>, on <b><a href="https://www.facebook.com/Cecchiwinery" rel="nofollow" target="_blank">Facebook</a></b>, on <b><a href="https://www.instagram.com/cecchi_winery/" rel="nofollow" target="_blank">Instagram</a></b>, on <b><a href="https://twitter.com/cecchiwinery" rel="nofollow" target="_blank">Twitter</a></b></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><i style="text-align: left;"><span style="font-family: inherit; font-size: x-small;">*Disclosure: I received compensation in the form of wine samples for recipe development and generating social media traction. My opinions do not necessarily reflect the opinions of the organizer and sponsors of this event.<br /></span></i></div></div></div>Camilla Mannhttp://www.blogger.com/profile/08075216373161128140noreply@blogger.com6tag:blogger.com,1999:blog-8276481407880212540.post-23577012868273924412022-10-29T21:00:00.007-07:002022-10-30T10:48:00.537-07:00Spiced Caramel Apple Cake #SundayFunday<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdHqhgDPkVfk3PBiSpwkNvA6Ly1RIl8_3g7EdzI58BZFF4cx2hY2GjWwguo8xoYF98srr6gWutzSlc74Pj1c2aIc8QIqCbQN-Sk3bmqoxOi7F2m3LufMDx9KwbSI3C4VC6NSOhqp4YMNRO/s1600/DSC_0014-001.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdHqhgDPkVfk3PBiSpwkNvA6Ly1RIl8_3g7EdzI58BZFF4cx2hY2GjWwguo8xoYF98srr6gWutzSlc74Pj1c2aIc8QIqCbQN-Sk3bmqoxOi7F2m3LufMDx9KwbSI3C4VC6NSOhqp4YMNRO/s400/DSC_0014-001.JPG" width="400" /></a></p><p style="text-align: left;">Thanks to Stacy of <b><a href="https://www.foodlustpeoplelove.com/" rel="nofollow" target="_blank">Food Lust People Love</a></b>, Sue of <b><a href="https://palatablepastime.com/" rel="nofollow" target="_blank">Palatable Pastime</a></b>, Rebekah of <b><a href="http://rebekahrose.blogspot.com/" rel="nofollow" target="_blank">Making Miracles</a></b>, and Wendy of <b><a href="https://adayinthelifeonthefarm.blogspot.com/" rel="nofollow" target="_blank">A Day in the Life on the Farm</a></b> for coordinating this low-stress group. This week, I am hosting the group. While Monday - October 31st - is Halloween, it is also National Caramel Apple Day. </p><div style="text-align: left;">I am excited to be hosting this week and can't wait to try these other creations... </div><p class="MsoNormal"></p><ul><li><b><a href="https://www.amyscookingadventures.com/2022/10/caramel-apple-cake-mix-cookies.html" rel="nofollow" target="_blank">Caramel Apple Cake Mix Cookies</a></b> by Amy’s Cooking Adventures</li>
<li><b><a href="https://adayinthelifeonthefarm.blogspot.com/2022/10/caramel-apple-strudel-sundayfunday.html" rel="nofollow" target="_blank">Caramel Apple Strudel</a></b> by A Day in the Life on the Farm </li>
<li><b><a href="https://snehasrecipe.blogspot.com/2022/10/caramelized-apple-dessert.html" rel="nofollow" target="_blank">Caramelized Apple Dessert Cups</a></b> by Sneha’s Recipe </li>
<li><b><a href="http://culinary-adventures-with-cam.blogspot.com/2022/10/spiced-caramel-apple-cake-sundayfunday.html" rel="nofollow" target="_blank">Spiced Caramel Apple Cake</a></b> by Culinary Adventures with Camilla </li>
<li><b><a href="https://palatablepastime.com/2022/10/29/warm-caramel-apple-dip/" rel="nofollow" target="_blank">Warm Caramel Apple Dip</a></b> by Palatable Pastime </li></ul>
<p></p><p class="MsoNormal"><o:p></o:p></p><div style="text-align: left;"><o:p> </o:p></div><div style="text-align: center;"><o:p><b><i><span style="font-size: large;">Caramel + Apples</span></i></b></o:p></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmW23IJ2Ol-fjIbKzMkfGnaWsPOf-PNDDRGHjw12LIPD2uRgfRECDSNJV5sZ10vkIDYuBACK2syIdyXlYBQPLT7oUIjvGos-NuiI7tFwh42wU6MfnPR2ZyE-LygTNI5xu5aPDStux3ti1DYK34vo910hpeBsrYvnEFxBomlInNHj0bNgmL93ENKGgOdA/s1600/Caramel.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1071" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmW23IJ2Ol-fjIbKzMkfGnaWsPOf-PNDDRGHjw12LIPD2uRgfRECDSNJV5sZ10vkIDYuBACK2syIdyXlYBQPLT7oUIjvGos-NuiI7tFwh42wU6MfnPR2ZyE-LygTNI5xu5aPDStux3ti1DYK34vo910hpeBsrYvnEFxBomlInNHj0bNgmL93ENKGgOdA/w429-h640/Caramel.JPG" width="429" /></a></div></div><div style="text-align: center;"><o:p><br /></o:p></div><div style="text-align: left;"><o:p>I don't know if it's because there's a fruit in there, but it always felt like a slightly healthier treat than others. I know it's not. </o:p></div><div style="text-align: left;"><o:p><br /></o:p></div><div style="text-align: left;"><o:p>Regardless, I have always like the tartness of apples mixed with the sweet - and sometimes salty - of caramel. One year I made these, photographed above, <b><a href="https://culinary-adventures-with-cam.blogspot.com/2017/09/diminutive-caramel-apples-appleweek.html" target="_blank">Diminutive Caramel Apples</a></b> with a ginger-kissed homemade caramel. I've shared <b><a href="https://culinary-adventures-with-cam.blogspot.com/2019/07/hot-caramel-apple-cider.html" target="_blank">Hot Caramel Apple Cider</a></b> boosting the flavors with apple syrup and premade caramel. </o:p></div><div style="text-align: left;"><o:p><br /></o:p></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilvUwJp3pAjIJ7uDLSutL9wal1zCuPTnjuJjUtUIatk0E0SQGOjoR78zv5qBnX8rLqrsvPwYnlK4ox_1HlvAgqof64hOBotpEaveINbBYndXkOgtvaXb7htAXaLRN2m2RqZezplX7JZSvnw5sRIhKtfiq-8duw1svGo1cEOH3KxvzG6KNMrtxPJnLJPA/s1600/Caramel2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1066" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilvUwJp3pAjIJ7uDLSutL9wal1zCuPTnjuJjUtUIatk0E0SQGOjoR78zv5qBnX8rLqrsvPwYnlK4ox_1HlvAgqof64hOBotpEaveINbBYndXkOgtvaXb7htAXaLRN2m2RqZezplX7JZSvnw5sRIhKtfiq-8duw1svGo1cEOH3KxvzG6KNMrtxPJnLJPA/w266-h400/Caramel2.JPG" width="266" /></a></div></div><div style="text-align: left;"><o:p><br /></o:p></div><div style="text-align: left;"><o:p>Though the company has since gone out of business (darn you, COVID!), I used the caramel apple kit from Chocoley for <b><a href="https://culinary-adventures-with-cam.blogspot.com/2019/09/bada-bing-bada-boom-easiest-caramel.html" target="_blank">a fun caramel apple party with kids</a></b>.</o:p></div><div style="text-align: left;"><o:p><br /></o:p></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG07KR9NQm3BHz8y4LXrtpvmjs9wlUlPG5N3YSIib6PJ4ipG4u2pseSdpj9c7TE1LChk20wCwAgu_uwZooU5bVSO8eKnQ9yYoWOebUGfnSl5_S-gTB7e77Auijp8ZbjwzPuKTmX-O-oCxq_uSBp-DuAwVSYqKi6bHv0m3cgAwXGMzU0uorVJVipO6DdQ/s2048/Caramel1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG07KR9NQm3BHz8y4LXrtpvmjs9wlUlPG5N3YSIib6PJ4ipG4u2pseSdpj9c7TE1LChk20wCwAgu_uwZooU5bVSO8eKnQ9yYoWOebUGfnSl5_S-gTB7e77Auijp8ZbjwzPuKTmX-O-oCxq_uSBp-DuAwVSYqKi6bHv0m3cgAwXGMzU0uorVJVipO6DdQ/w400-h266/Caramel1.JPG" width="400" /></a></div></div><div style="text-align: left;"><o:p><br /></o:p></div><div style="text-align: left;"><o:p>But when I made an </o:p><b><a href="https://culinary-adventures-with-cam.blogspot.com/2020/10/apple-cake-with-sage-caramel.html" target="_blank">Apple Cake with Sage Caramel</a></b>, I realized how much I adore the combination of caramel and apple in cake form! </div><div style="text-align: left;"><br /></div><div style="text-align: center;"><div><span style="font-size: large;"><b><i>Spiced Caramel Apple Cake </i></b></span></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMreVzqThDyjsOpIQUMEq7x-0o4ZfGblGymfYNxh-qrfFy62ceKH4SIjYnEZ1NCM2-7vVowF2YV1uwV9Tdi3NP9Bz3O1sTqQ6DnnLKGnwS5nvqUHxtF_NA0GFANMSn3B196YuCt70zHmaa/s1600/DSC_0015.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMreVzqThDyjsOpIQUMEq7x-0o4ZfGblGymfYNxh-qrfFy62ceKH4SIjYnEZ1NCM2-7vVowF2YV1uwV9Tdi3NP9Bz3O1sTqQ6DnnLKGnwS5nvqUHxtF_NA0GFANMSn3B196YuCt70zHmaa/s400/DSC_0015.JPG" width="400" /></a></div><span><div style="font-size: large; font-style: italic; font-weight: 700; text-align: left;"><br /></div><div style="text-align: left;"><div>And while I do love homemade caramel. sometimes it's easier to just buy it. For this cake, I used a pourable caramel and a thicker jarred dulce de leche in the buttercream.</div></div></span></div><div style="text-align: left;"><br /></div><div class="MsoNormal" style="text-align: left;"><div style="text-align: center;"><div class="MsoNormal"><div style="text-align: left;"><div style="text-align: center;"><b><i><span style="font-size: large;">Ingredients</span></i></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzxSdKXFEVDZ9ujkf0QJzBxxOMHInVtf7iLDfsbV8ZDQ15KSmBUpmV2TBjFeqJ42Jf8eCL0i5lwipOjy8xxBDgl-fRDbADwUzoypkaGlBiulXmPWPSn9x3JqV5pCE82YbGaAqu5fbP69rS/s1600/DSC_0014.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzxSdKXFEVDZ9ujkf0QJzBxxOMHInVtf7iLDfsbV8ZDQ15KSmBUpmV2TBjFeqJ42Jf8eCL0i5lwipOjy8xxBDgl-fRDbADwUzoypkaGlBiulXmPWPSn9x3JqV5pCE82YbGaAqu5fbP69rS/s400/DSC_0014.JPG" width="400" /></a></div><div style="text-align: center;"><b><i><span style="font-size: large;"><br /></span></i></b></div></div><div style="text-align: left;"><u>Cake</u></div></div><div class="MsoNormal"></div><ul><li style="text-align: left;">1 cup (2 sticks) butter, room temperature</li><li style="text-align: left;">1 cup organic dark brown sugar, lightly packed</li><li style="text-align: left;">1/2 cup cane sugar </li><li style="text-align: left;">1/4 cup honey</li><li style="text-align: left;">2 large eggs</li><li style="text-align: left;">2 cups chunky applesauce</li><li style="text-align: left;">3 cups flour</li><li style="text-align: left;">2 teaspoons baking soda</li><li style="text-align: left;">1 Tablespoon ground cinnamon</li><li style="text-align: left;">1 teaspoon ground cardamom</li><li style="text-align: left;">1/2 teaspoon ground all-spice</li><li style="text-align: left;">1/2 teaspoon ground nutmeg</li><li style="text-align: left;">1-inch knob fresh ginger, grated</li></ul><div style="text-align: start;"><div><u>Buttercream</u></div></div><ul style="text-align: start;"><li style="text-align: left;">5 large egg yolks</li><li style="text-align: left;">1/3 cup water</li><li style="text-align: left;">1 cup organic granulated sugar</li><li style="text-align: left;">1 Tablespoon organic corn syrup</li><li style="text-align: left;">2 cups butter, softened</li><li style="text-align: left;">1 Tablespoon organic vanilla paste (you can use extract, but I like the look of the vanilla beans in the buttercream)</li></ul><div style="text-align: left;"><u>For Serving</u></div><div style="text-align: left;"></div><ul><li style="text-align: left;">2 peeled, diced apples</li><li style="text-align: left;">2 Tablespoons butter</li><li style="text-align: left;">1 Tablespoon cane sugar</li><li style="text-align: left;">1 t ground cinnamon</li><li style="text-align: left;">1 teaspoon organic vanilla paste</li><li style="text-align: left;">1 to 2 Tablespoons water</li><li style="text-align: left;">2 Tablespoons dulce de leche or other spreadable caramel</li><li style="text-align: left;">caramel sauce for drizzling</li></ul><br /><div><b><i><span style="font-size: large;">Procedure</span></i></b></div><div class="separator" style="clear: both;"></div><div class="separator" style="clear: both; text-align: left;"><u>Cake</u></div><div class="MsoNormal"><div style="text-align: left;">Preheat oven to 350 degrees F. Prepare 9-inch round baking pans by buttering them and lining the bottom with parchment paper. Set aside. In a medium mixing bowl, whisk together flour, baking soda, and spices. </div></div><div class="MsoNormal"><div style="text-align: left;"><br /></div></div><div class="MsoNormal"><div style="text-align: left;">In a large mixing bowl, cream together the butter, brown sugar, granulated sugar, and honey until lightened and fluffy. Add in the eggs and beat again. Stir in the applesauce.</div></div><div class="MsoNormal"><div style="text-align: left;"><br /></div></div><div style="text-align: left;">Fold the dry ingredients into the applesauce mixture to form a thick batter. Spoon the batter into the prepared pans and smooth the top.</div><div><div class="MsoNormal"><div style="text-align: left;"><br /></div></div><div class="MsoNormal"><div style="text-align: left;">Bake until a toothpick inserted in the middle comes out clean, approximately 35 to 40 minutes. Let cool completely before assembling.</div></div><div class="MsoNormal"><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF2-xBC-KLpdy6wYx7XJ2DnlVKXhXdHSEnb04vGA5256dO83Lr4OLyG8Y37JtYoREU8yGHFfniyrfw6zM4rORszAV9m6b2WWPDrQjioquqtsZf2nO5qOsDU-X9vDx1T-MpHJwUsaPduc1j/s1600/DSC_0009.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF2-xBC-KLpdy6wYx7XJ2DnlVKXhXdHSEnb04vGA5256dO83Lr4OLyG8Y37JtYoREU8yGHFfniyrfw6zM4rORszAV9m6b2WWPDrQjioquqtsZf2nO5qOsDU-X9vDx1T-MpHJwUsaPduc1j/s400/DSC_0009.JPG" width="400" /></a></div><br /></div><div style="text-align: start;"><div><u>Buttercream</u></div></div><div style="text-align: start;"><div>Place egg yolks in a mixing bowl and beat on high until they are thick, pale, and ribbon off the whisks.</div></div><div style="text-align: start;"><div><br /></div></div><div style="text-align: start;"><div>Combine water, sugar, and corn syrup in a small saucepan. You can attach a candy thermometer to the side; I just kept testing until it reached soft-ball stage. If you're using a thermometer, heat until it reaches 238 degrees F. For testing otherwise, dip a spoon into the syrup, then into ice cold water. The syrup should immediately set up into a soft ball. Mine took about 8 minutes to reach the correct consistency.</div></div><div style="text-align: start;"><div><br /></div></div><div style="text-align: start;"><div>Once the syrup is ready, remove it from the heat. While one hand hold the mixer, use the other hand to pour the syrup into the yolks. When all of the syrup is added, turn the mixer up to high and beat until the yolks have doubled in size and have reached medium peak stage. The bowl should be cooled and just lukewarm to the touch. Mine took about 9 minutes.</div></div><div style="text-align: start;"><div><br /></div></div><div style="text-align: start;"><div>Begin adding butter, one tablespoon at a time, mixing well after each addition. The more butter you add, the more firm the buttercream will be. Once your buttercream resembles what you think of as buttercream, add in the vanilla paste and beat until well-combined. </div></div></div><div class="MsoNormal"><br style="text-align: start;" /><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5kKfBlP_Ucr19IWfww38uXawTak0Cx60xSfsdNOFVErbbbWJbB3LjWzA4TFz3rMWvctDqNC3-P8GLzbgzGcr4qa0lTSCOK-2wuo67qVbjnug5jM-lP7pYYS-RdxtxtSjx_SQwqJEHO4MB/s1600/DSC_0018.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5kKfBlP_Ucr19IWfww38uXawTak0Cx60xSfsdNOFVErbbbWJbB3LjWzA4TFz3rMWvctDqNC3-P8GLzbgzGcr4qa0lTSCOK-2wuo67qVbjnug5jM-lP7pYYS-RdxtxtSjx_SQwqJEHO4MB/s400/DSC_0018.JPG" width="400" /></a></div><br /></div></div></div></div><div class="MsoNormal" style="text-align: left;"><u>For Serving</u><br />Melt butter in a pan and add in the diced apples. Stir in sugar, cinnamon, and vanilla. Cook until the apples are softened. Add water if the apples seem too dry.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhirDEveRGnhlEkMCob2PskbimskNzgfVQjhqxuw6QEgH6sx84bbfLqhllePbVI1bw-0-z0w38YUbVbm0lVDt-s4rNqIyVtrN_-DKdsEwVlSQs2EtyTxsnCtVMgLcUpvtdWjhD1XNyeXDmh/s1600/DSC_0005.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhirDEveRGnhlEkMCob2PskbimskNzgfVQjhqxuw6QEgH6sx84bbfLqhllePbVI1bw-0-z0w38YUbVbm0lVDt-s4rNqIyVtrN_-DKdsEwVlSQs2EtyTxsnCtVMgLcUpvtdWjhD1XNyeXDmh/s400/DSC_0005.JPG" width="400" /></a></div><br />Once the cake layers have cooled completely, use a serrated knife to cut the layers flat. Spread a generous amount of buttercream and two dollops of softened caramel between the layers and place them on your serving platter.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs5T9p3F4SK__tQFs4VTAlpEPnwExhhfyCPz695Y46XMuCkbrIoNFJLUjB7oX1f7alF8nO9_MQ7dnLAxwe1OUZlHKH9apHf5ks7mKULtQ18QqdnoQbgEsc4IFgxWhONv91A_fk9LJ98VHo/s1600/DSC_0010.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs5T9p3F4SK__tQFs4VTAlpEPnwExhhfyCPz695Y46XMuCkbrIoNFJLUjB7oX1f7alF8nO9_MQ7dnLAxwe1OUZlHKH9apHf5ks7mKULtQ18QqdnoQbgEsc4IFgxWhONv91A_fk9LJ98VHo/s400/DSC_0010.JPG" width="400" /></a></div><br />Smooth the buttercream over the top and along the sides. Refrigerate to let the buttercream harden.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2fs1mjw79hThfJNkNJyi6eW80J0CilAq8JFNGEcC787ZXE49aIeQxgMZED6T81KtSIbehPq_Xtffq4slajYjw7D3wf5m4xAQXCY2h0Z_0lWhfzs3jt6II06Dz-dw_zeWWXVIkkUSftfxA/s1600/DSC_0009-001.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2fs1mjw79hThfJNkNJyi6eW80J0CilAq8JFNGEcC787ZXE49aIeQxgMZED6T81KtSIbehPq_Xtffq4slajYjw7D3wf5m4xAQXCY2h0Z_0lWhfzs3jt6II06Dz-dw_zeWWXVIkkUSftfxA/s400/DSC_0009-001.JPG" width="400" /></a></div><br />When ready to serve, drizzle with caramel sauce and top with apples.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0wcNzReXBeVezkF4MmzP4DQj4D9wChdQKLHHCAFVfUp2tk20j4DXUYv4ftUm5Ym3yl0tfCvBxDSTOnLV6BJjfHJVJeA4cy06CA5D-QAVlReqYV_tWrlORkBlU6B30V_dio87rOTv2sH0e/s1600/DSC_0021.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0wcNzReXBeVezkF4MmzP4DQj4D9wChdQKLHHCAFVfUp2tk20j4DXUYv4ftUm5Ym3yl0tfCvBxDSTOnLV6BJjfHJVJeA4cy06CA5D-QAVlReqYV_tWrlORkBlU6B30V_dio87rOTv2sH0e/s400/DSC_0021.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">That's a wrap for my National Caramel Apple Day offering. The #SundayFunday group will be back next week sharing recipes that use millet. Stay tuned.</div></div></div>Camilla Mannhttp://www.blogger.com/profile/08075216373161128140noreply@blogger.com2tag:blogger.com,1999:blog-8276481407880212540.post-39692216770659489102022-10-22T21:00:00.003-07:002022-10-22T21:00:00.286-07:00Best of Intentions for Gulab Jamun #SundayFunday<p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFxtrm2H6SpfMBue6F7nOk6vunWUxFprynlx_HecpxOVzYFBCwW309A8NobkE5PlPu3BlO-8bCpcFRLrW7VUPnvFiEaYAy7ELIvLpp90Y8M51TJJtZe_sweLX9QoXY_XT0U7LHAvwepodstHP-kbvk5yLUEAO4gaewgmCrvBBR5Z_44ToOPUJarWfODg/s2048/Gulab%20Jamun1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1535" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFxtrm2H6SpfMBue6F7nOk6vunWUxFprynlx_HecpxOVzYFBCwW309A8NobkE5PlPu3BlO-8bCpcFRLrW7VUPnvFiEaYAy7ELIvLpp90Y8M51TJJtZe_sweLX9QoXY_XT0U7LHAvwepodstHP-kbvk5yLUEAO4gaewgmCrvBBR5Z_44ToOPUJarWfODg/w400-h300/Gulab%20Jamun1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Thanks to Stacy of <b><a href="https://www.foodlustpeoplelove.com/" rel="nofollow" target="_blank">Food Lust People Love</a></b>, Sue of <b><a href="https://palatablepastime.com/" rel="nofollow" target="_blank">Palatable Pastime</a></b>, Rebekah of <b><a href="http://rebekahrose.blogspot.com/" rel="nofollow" target="_blank">Making Miracles</a></b>, and Wendy of <b><a href="https://adayinthelifeonthefarm.blogspot.com/" rel="nofollow" target="_blank">A Day in the Life on the Farm</a></b> for coordinating this low-stress group. This week, <b><a href="https://mayuris-jikoni.com/" rel="nofollow" target="_blank">Mayuri's Jikoni</a></b> is hosting a Diwali Party. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoW7ElAbNxnZorwH6lO0BfDlvplrBJvdY_NzYMzhDoHQ7w8NzMWeBjn7K8CzTfXOYKuQDb4H6wrz5ZulP77udAH9DH18OcuGuiaMk5BaIR9MSCC_m6_hcrDeBsuZaHCiLmwr9PPEODTPParKDaWyPlfyCmbjm1FDO4VtAXJgcrO8luHci5Mm4cNmtNGQ/s1510/Diwali.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1007" data-original-width="1510" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoW7ElAbNxnZorwH6lO0BfDlvplrBJvdY_NzYMzhDoHQ7w8NzMWeBjn7K8CzTfXOYKuQDb4H6wrz5ZulP77udAH9DH18OcuGuiaMk5BaIR9MSCC_m6_hcrDeBsuZaHCiLmwr9PPEODTPParKDaWyPlfyCmbjm1FDO4VtAXJgcrO8luHci5Mm4cNmtNGQ/w400-h266/Diwali.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">Diwali is the Festival of Lights, arguably India's most important holiday of the year. The festival's name comes from the row (avali) of clay
lamps (deepa) that Indians light outside their homes to symbolize the inner
light that wards off spiritual darkness. This festival is as important to
Hindus as Christmas is to Christians though it has grown to encompass non-Hindu communities as well.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Here's the #SundayFunday line-up of creations....</div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>Karen’s Kitchen Stories: <a href="https://www.karenskitchenstories.com/" target="_blank">Aloo Tikki</a></li><li>Sneha’s Recipe: <a href="https://snehasrecipe.blogspot.com/" target="_blank">Atta Ladoo / Whole Wheat Flour Ladoo</a></li><li>Palatable Pastime: <a href="https://palatablepastime.com/" target="_blank">Chicken Tikka Nan Pizza</a> </li><li>Mayuri’s Jikoni: <a href="https://mayuris-jikoni.com" target="_blank">Chocolate Kalakand</a> </li><li>Cook with Renu: <a href="https://cookwithrenu.com" target="_blank">Condensed Milk Instant Kalakand</a> </li><li>A Day in the Life on the Farm: <a href="https://adayinthelifeonthefarm.blogspot.com/" target="_blank">Crunchy Chickpeas Masala</a></li><li>Culinary Adventures with Camilla : <a href="http://culinary-adventures-with-cam.blogspot.com/" target="_blank">Gulab Jamun</a> </li><li>Amy’s Cooking Adventures: <a href="https://www.amyscookingadventures.com/" target="_blank">Vegetable Pulao (Indian Rice Pilaf)</a> </li></ul>
</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><i><span style="font-size: large;">Gulab Jamun</span></i></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh6E8Nt-N9AGiMKs4PRkVsCrkotzdcnjyOGFlPSmPVOiQ-M_0_dBtpC3rw2y6lFNTliuDpR3mrEl2ASNZVN2i0nL-MI6FmKWJt0z176MWGdJ7O2QiaEQ4TCR39LiKeu8HR00rQt76R61jO_glvrVsffQWd_GeydLrkF14-rGHD1jhxKbQagGZp2pVNfw/s2048/Gulab%20Jamun.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1370" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh6E8Nt-N9AGiMKs4PRkVsCrkotzdcnjyOGFlPSmPVOiQ-M_0_dBtpC3rw2y6lFNTliuDpR3mrEl2ASNZVN2i0nL-MI6FmKWJt0z176MWGdJ7O2QiaEQ4TCR39LiKeu8HR00rQt76R61jO_glvrVsffQWd_GeydLrkF14-rGHD1jhxKbQagGZp2pVNfw/w268-h400/Gulab%20Jamun.jpg" width="268" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">My boys have loved this dessert since the first time they tried it. I have collected recipes from my Indian friends throughout the years; and I even bought the milk powder that was listed in Priya's recipe. I had the best of intentions to make Gulab Jamun for this event, but time got away from me and, after I got my flu shot this week, I had <i>no</i> energy. Boo!</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvYl07uanHBj2qGp22lpz2WAK_mjIIcfi1P3Po0AxG4SByUf-UHonhZVG4Dj7bp-3dbPg2nrpJn9XOugehuYhvVyifHmh0p_t3E81BQUoOvCg4obHDnKKI-DIcZkuWibjmNsu8eiYjrdHXhlGEkoQe3YSoR5wfsmMmZRZSxgiWLdtqsXM4M4K8YBJ-Rg/s2048/Gulab%20Jamun3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1127" data-original-width="2048" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvYl07uanHBj2qGp22lpz2WAK_mjIIcfi1P3Po0AxG4SByUf-UHonhZVG4Dj7bp-3dbPg2nrpJn9XOugehuYhvVyifHmh0p_t3E81BQUoOvCg4obHDnKKI-DIcZkuWibjmNsu8eiYjrdHXhlGEkoQe3YSoR5wfsmMmZRZSxgiWLdtqsXM4M4K8YBJ-Rg/w400-h220/Gulab%20Jamun3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I will be making it soon. I promise. But, in case you are unfamiliar, Gulab Jamun is a dessert made from milk solids and semolina flour. These are formed into balls, fried, and soaked in syrup. It's delicious.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcMw0HRqbRvsa3iL_SqKX6gmrkCrSnsZGIzZZB2yjFtkppoke1f9HDOrbJoSycgn2-EpZL_SpUPAZOhX_flxitgC1zLC7HeL3Y1ZkOb9eBoO8S7rpPGibZ89j4wMrHyYkwik7d_b56au5OnKLITAadw94oPsTnrvw2aF6l2wAJylNmgR5R-PpK2n2XLw/s2048/Gulab%20Jamun2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1370" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcMw0HRqbRvsa3iL_SqKX6gmrkCrSnsZGIzZZB2yjFtkppoke1f9HDOrbJoSycgn2-EpZL_SpUPAZOhX_flxitgC1zLC7HeL3Y1ZkOb9eBoO8S7rpPGibZ89j4wMrHyYkwik7d_b56au5OnKLITAadw94oPsTnrvw2aF6l2wAJylNmgR5R-PpK2n2XLw/w268-h400/Gulab%20Jamun2.jpg" width="268" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">And I can't wait to share the process. Soon. Just not this week. I'm just grateful that I opted not to double up and get the flu vaccine along with my COVID booster. Yikes. That would have been bad.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The #SundayFunday group will be back next week with recipes that celebrate National Caramel Apple Day. I'm hosting. Stay tuned!</div><p></p>Camilla Mannhttp://www.blogger.com/profile/08075216373161128140noreply@blogger.com3tag:blogger.com,1999:blog-8276481407880212540.post-69955460058575713652022-10-21T08:51:00.000-07:002022-10-21T08:51:59.377-07:003 x 3: Triple Porcini'd Polenta + a Three Grape Red Blend from Gisborne #WorldWineTravel<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Rw4JbvX9JCe0LK4ivkPpfPGKNDhAix5FZRJpi__vR9JMkFY1EyWDo_E0PRezCQSk8Yf_JgXoWwRrqjKQJwgfpYZCX0Z6x5xcjf2iPmMk2QokRyC-Bm0rgNp8vT9lSiZC6zmsMd1r6jmflLSrdBH_jW-rnPmKLJKJ22esDktKbMaUupdFtuTHuqdYCw/s1639/20221017_180213.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1393" data-original-width="1639" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Rw4JbvX9JCe0LK4ivkPpfPGKNDhAix5FZRJpi__vR9JMkFY1EyWDo_E0PRezCQSk8Yf_JgXoWwRrqjKQJwgfpYZCX0Z6x5xcjf2iPmMk2QokRyC-Bm0rgNp8vT9lSiZC6zmsMd1r6jmflLSrdBH_jW-rnPmKLJKJ22esDktKbMaUupdFtuTHuqdYCw/w400-h340/20221017_180213.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">This month the World Wine Travel writers are taking a virtual trip to New Zealand's North Island. Linda of My Full Wine Glass is hosting. You can read her invitation <b><a href="https://www.myfullwineglass.com/youre-invited-to-explore-wines-from-new-zealands-north-island-worldwinetravel%ef%bf%bc/" rel="nofollow" target="_blank">here</a></b>. All of these posts will be live between Friday, October 21st and Saturday, October 22nd.</div><div class="separator" style="clear: both; text-align: left;"><ul><li>Wendy at A Day in the Life on the Farm: <b><a href="https://adayinthelifeonthefarm.blogspot.com/2022/10/a-fun-halloween-birthday-feast.html" rel="nofollow" target="_blank">A Fun Halloween Birthday Feast featuring Supernatural Spook Light Pinot Gris Orange Wine</a></b></li><li>Camilla at Culinary Adventures with Camilla: 3 x 3: Triple Porcini'd Polenta + a Three Grape Red Blend from Gisborne</li><li>Nicole on <a href="http://www.sommstable.com/">Somm's Table</a>: “Cooking to the Wine: Kumeu River Estate Chardonnay with Roasted Sheet Pan Chicken and Vegetables”</li><li>Susannah at <a href="https://avvinare.com/">Avvinare</a>: “Taking a Look At Waiheke Island Wines”</li><li>Linda at <a href="https://www.myfullwineglass.com/">My Full Wine Glass</a>: “Two Hawke's Bay whites for virtual visit to NZ North Island”</li></ul>
</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I myself had never really explore the North Island and was excited to find a red wine from Gisborne.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUybUhQ0yV6lzjY_-qwSH2ttyTmgz8gm84QhkF8vkzv4r0HpGqBXH4Lg7eYXhAHuekq2uvo7GMgmNfr6W45kX8vj5QROTlYdHZuI39e3YQRmCzJDBIu4EAAHoxUMT-W9vdrKLSCZJFKKGkeblKqbECGowJtv2_UuCsDYh4fuRJgWLt-nd3s3PSmQAAmQ/s1104/Screenshot%202022-10-20%20170911.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="789" data-original-width="1104" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUybUhQ0yV6lzjY_-qwSH2ttyTmgz8gm84QhkF8vkzv4r0HpGqBXH4Lg7eYXhAHuekq2uvo7GMgmNfr6W45kX8vj5QROTlYdHZuI39e3YQRmCzJDBIu4EAAHoxUMT-W9vdrKLSCZJFKKGkeblKqbECGowJtv2_UuCsDYh4fuRJgWLt-nd3s3PSmQAAmQ/w640-h458/Screenshot%202022-10-20%20170911.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">It might be pretty difficult to read the text in that graphic from winetourism.com. Sorry. Basically, it shows that the Gisborne wine region is the easternmost point of New Zealand. Interestingly enough, almost everything I read about Gisborne shows that it's renowned for its wine wines, including Chardonnay, Pinot Gris, Sauvignon Blanc, and Gewürztraminer. I guess I was really lucky to find a red wine from Gisborne; I did find it interesting that there was a white wine grape in my red wine blend!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><i><span style="font-size: large;">Crazy by Nature's 2016 Cosmo Red</span></i></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXyoUHgCvBw7GDMatbnolfb2gosdoOG1u6cgVXcrEBjp7zlpI9vEtsV22X57XZ7k8qCI7-DcwubyP1kjz5DM_xwsYi_d-1SzZc53g7yfM-DBVxK2ncF38nnZPpNeO8RmysHbX9jEaqO5dJNGGBvQhTsbI4SqRP6HuRCPBoG6SRjoIcQpdS7V2zbBnosQ/s2186/20221017_173249.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1642" data-original-width="2186" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXyoUHgCvBw7GDMatbnolfb2gosdoOG1u6cgVXcrEBjp7zlpI9vEtsV22X57XZ7k8qCI7-DcwubyP1kjz5DM_xwsYi_d-1SzZc53g7yfM-DBVxK2ncF38nnZPpNeO8RmysHbX9jEaqO5dJNGGBvQhTsbI4SqRP6HuRCPBoG6SRjoIcQpdS7V2zbBnosQ/w400-h300/20221017_173249.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">In 1984, James Millton began growing his own grapes using natural cultivation methods. Flashforward three decades, and now a biodynamic guru, he says that "it seems everybody wants to be crazy, and that's just what this planet needs. Crazy by Nature - makes perfect sense."</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWUYg1xX8KVmC_D6kFgxHzHCjreCTkdSjLvKBzGKHhXUhc_NEADXti9Bd4LPJkRyYH5tul5GL-hyv7v67y4SOU6VS_YT6jfLe36w1EvHJ-rabQ_sTV8bva3JABRl5mDJ-LvkSXZWlSX7_M7glkg8cZmjZC8YODmGKeeF6Gjs2z1V3habkeLRCuQLpCHQ/s2401/20221017_173100.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="2401" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWUYg1xX8KVmC_D6kFgxHzHCjreCTkdSjLvKBzGKHhXUhc_NEADXti9Bd4LPJkRyYH5tul5GL-hyv7v67y4SOU6VS_YT6jfLe36w1EvHJ-rabQ_sTV8bva3JABRl5mDJ-LvkSXZWlSX7_M7glkg8cZmjZC8YODmGKeeF6Gjs2z1V3habkeLRCuQLpCHQ/w400-h300/20221017_173100.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Let's start with the triple grape combo in this Cosmo Red. It's a blend of Malbec, Syrah, and Viognier. Individually, Malbec brings the richness of black and red fruit with Syrah echoing those flavors and adding in the punch of savory black olive, sweet tobacco, and delicious peppercorn. But it is the surprise addition of Viognier that lightens the wine with citrus and tropical aromas. Honeysuckle and vanilla layers lend an earthy funkiness to this wine.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjSomA-WSzwcAVbclOYWY8tucgI7-lriyW-ssuJYuuOb0wRKGT3JXD12Mf3kr2IoBF-576sFYqHCY2caqKQ5jCPIqmmvsgR1Wx2TFXAYIN66YBBvuMsPoawp1HnWqNzsOqrSVT5unT1Q4O3UTswEn0IIhlR8FV4HSoHOn3NcyHVckn9AIQUMcnYbffkA/s2401/20221017_173032.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2401" data-original-width="1800" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjSomA-WSzwcAVbclOYWY8tucgI7-lriyW-ssuJYuuOb0wRKGT3JXD12Mf3kr2IoBF-576sFYqHCY2caqKQ5jCPIqmmvsgR1Wx2TFXAYIN66YBBvuMsPoawp1HnWqNzsOqrSVT5unT1Q4O3UTswEn0IIhlR8FV4HSoHOn3NcyHVckn9AIQUMcnYbffkA/w300-h400/20221017_173032.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">The earthiness of this wine made me think of mushrooms. If you have been following my blog or my social media recently, you'll know that Jake and I have been eating lots and lots of mushrooms. Why? Because our self-declared mushroom hater is off at college and I can buy, cook, and serve as many mushrooms as I like without worrying about D's grumpy face and wrinkled nose. Ha.</div> <br /><div class="separator" style="clear: both; text-align: center;"><b><i><span style="font-size: large;">Triple Porcini'd Polenta</span></i></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCCqzHrHW1ZKG6vgNibMioFcj71ej-xLScFuGAYtHkLyvop_3-fcOCy6n5as_OUb3NBjoMh0J77MMqXqLgP8_H8_Yl1ztiUbAtN9XTItqEyKWcSWHpl2rW4An3CiLtS-ocuZPuNK4EWjes9NoExJDkrHwEqk--xnLl4bfQG3k0fqSZ69pcoXGF3M9gXw/s2295/20221017_180157.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1720" data-original-width="2295" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCCqzHrHW1ZKG6vgNibMioFcj71ej-xLScFuGAYtHkLyvop_3-fcOCy6n5as_OUb3NBjoMh0J77MMqXqLgP8_H8_Yl1ztiUbAtN9XTItqEyKWcSWHpl2rW4An3CiLtS-ocuZPuNK4EWjes9NoExJDkrHwEqk--xnLl4bfQG3k0fqSZ69pcoXGF3M9gXw/w400-h300/20221017_180157.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I was recently the lucky recipient of some freshly foraged porcini. Oh, my goodness. They were so beautiful and delicious.</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/AVvXsEheLI60TZj22HJa3fcDbUdmEx17pTPHtD9ML8L-KLi4ta72zMhr1IFe_udyc6nBXoy1s0Myzj-JMHr0gzgp9nL-yOcYJjyJHM0bOH7pUVrgex2yLsI8oroShKPxQEExuLJVgoOS8LRcb-bVv45OhZtBK3msPSRKApY8z5wgc5jVGtVMtvLQhH93PvUlTA/s2869/20221010_181143.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2869" data-original-width="2458" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheLI60TZj22HJa3fcDbUdmEx17pTPHtD9ML8L-KLi4ta72zMhr1IFe_udyc6nBXoy1s0Myzj-JMHr0gzgp9nL-yOcYJjyJHM0bOH7pUVrgex2yLsI8oroShKPxQEExuLJVgoOS8LRcb-bVv45OhZtBK3msPSRKApY8z5wgc5jVGtVMtvLQhH93PvUlTA/w343-h400/20221010_181143.jpg" width="343" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">If you aren't so lucky to have a foraging friend, dried porcini works just as well. I add a dash of porcini powder to really make that distinctive umami flavor. Wineforest has some great products and I used the porcini polenta, dried porcini, and porcini powder for a triple boost of delicious porcini power!</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/AVvXsEiav0CF38K8NsBgs-6tiWsGz02uK1CmpkNvv5MKpdC7O_QWhCvNP4ZyBpoZidZ8Ox9QFXEg82ReydjInB8AGzVZtZ18_E7z4106oquozNm966jnRPNPzkhg0iWFgfZdKDYeX9E5k_uJ9rFpnkROZ5EnAIRvvSImcj3OzkNZqCxcsjl34gXNlhEwVudvzQ/s3202/20221017_170956.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="3202" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiav0CF38K8NsBgs-6tiWsGz02uK1CmpkNvv5MKpdC7O_QWhCvNP4ZyBpoZidZ8Ox9QFXEg82ReydjInB8AGzVZtZ18_E7z4106oquozNm966jnRPNPzkhg0iWFgfZdKDYeX9E5k_uJ9rFpnkROZ5EnAIRvvSImcj3OzkNZqCxcsjl34gXNlhEwVudvzQ/w400-h225/20221017_170956.jpg" width="400" /></a></div><div><br /></div><u>Porcini Polenta</u><div>Prepare as the package directs: 1 cup polenta mix plus 4 cups liquid (I used a mixture of water and vegetables stock). I did add in 1 Tablespoon olive oil and 1 cup shredded asiago cheese.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxbQVgohpr-iTsNnTxsYoM3ZRNRPMXM_3z3dlwnkYG7rA-Xg8_HyO_ntQc9Njca1FgugkRyU_hZ5qBVZMiM530JksIdQpx0TknGpWMglmwu8aanVtnPNo26XYlYIeNA1FvXeVnrL7LhmimRrdBUUlSsdj9qCccPEgiYAuqhDxvKrXFAwh1Xc91DTZsAA/s3202/20221017_171641.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3202" data-original-width="1800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxbQVgohpr-iTsNnTxsYoM3ZRNRPMXM_3z3dlwnkYG7rA-Xg8_HyO_ntQc9Njca1FgugkRyU_hZ5qBVZMiM530JksIdQpx0TknGpWMglmwu8aanVtnPNo26XYlYIeNA1FvXeVnrL7LhmimRrdBUUlSsdj9qCccPEgiYAuqhDxvKrXFAwh1Xc91DTZsAA/w360-h640/20221017_171641.jpg" width="360" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><u>Porcini Topping</u></div>Rehydrate the dried porcini as the package directs. Reserve 1/2 cup of the soaking liquid to make the sauce.<br /><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/AVvXsEjQhangacMprWJ-ZdAIMYOE6UdXwNukWtFzAknRNEvaDyvmZLNoho19sFHqN3asAkhPMs1nB9PhfZ7nQ6tFZ3kZYvjdbYzrp3XNR4c0SPEcm7klq0U4GK41XDtdjrJhcULNUbDoV8vZ_u4mI7Zug7FQyAiQoOFCqvqdSUjJdEGzzNQch9lECG_SCPCWCg/s2401/20221017_172639.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="2401" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQhangacMprWJ-ZdAIMYOE6UdXwNukWtFzAknRNEvaDyvmZLNoho19sFHqN3asAkhPMs1nB9PhfZ7nQ6tFZ3kZYvjdbYzrp3XNR4c0SPEcm7klq0U4GK41XDtdjrJhcULNUbDoV8vZ_u4mI7Zug7FQyAiQoOFCqvqdSUjJdEGzzNQch9lECG_SCPCWCg/w400-h300/20221017_172639.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Add a splash of olive oil to a skillet. Stir in roasted onions, rehydrated porcini, and 1/2 cup of the soaking liquid. Whisk in 1 teaspoon of porcini powder to boost the umami in the topping.</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/AVvXsEgbQroNFgdA8ai3IYGATTq7AfkB7uApgLHVoQMZtyA2Mx4JIyDeBs9NuRuIFbvDkhMyemv7pwSsjSLpMlzv-rsXtgZcKxI7Sh7gdjGKOYLS_FtPoWZkbsYyWa86QeCZ8vWIFDtK252ZZTuwESXC9A2FUODvF5n3vu7RxMKdchbh27tbU0Yt-SbeLWWecw/s3202/20221017_180144.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3202" data-original-width="1800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbQroNFgdA8ai3IYGATTq7AfkB7uApgLHVoQMZtyA2Mx4JIyDeBs9NuRuIFbvDkhMyemv7pwSsjSLpMlzv-rsXtgZcKxI7Sh7gdjGKOYLS_FtPoWZkbsYyWa86QeCZ8vWIFDtK252ZZTuwESXC9A2FUODvF5n3vu7RxMKdchbh27tbU0Yt-SbeLWWecw/w360-h640/20221017_180144.jpg" width="360" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><u>To Serve</u></div><div class="separator" style="clear: both; text-align: left;">Scoop polenta into an individual serving bowl. Top with shredded cheese. Spoon topping over the polenta. Serve immediately.</div><div class="separator" style="clear: both; text-align: left;"><br />Well, that's a wrap on my October #WorldWineTravel offering, a three by three - three grape wine blend and three porcini polenta. We'll be back next month with pairings from South Island's Marlborough. Stay tuned!</div><p></p></div>Camilla Mannhttp://www.blogger.com/profile/08075216373161128140noreply@blogger.com6tag:blogger.com,1999:blog-8276481407880212540.post-35311659801354479812022-10-20T05:00:00.015-07:002022-10-20T07:03:44.198-07:00Hot Chocolate Cake #TheCakeSliceBakers<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCc5u788t3_B_kyzATk3xV2I0UnChw7trIkSM1wZC_PW0yRw3jCfsy1LRghEfHbDnSo9rmSK8pPWSR6NyNBHgS2HtqHhtD-Ss48fudI_eXQgHLcoVwHj6am0cKT29y7BIWe5nBoud0Maha/s1600/DSC_0030.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1237" data-original-width="1600" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCc5u788t3_B_kyzATk3xV2I0UnChw7trIkSM1wZC_PW0yRw3jCfsy1LRghEfHbDnSo9rmSK8pPWSR6NyNBHgS2HtqHhtD-Ss48fudI_eXQgHLcoVwHj6am0cKT29y7BIWe5nBoud0Maha/s400/DSC_0030.JPG" width="400" /></a></p><div class="separator" style="clear: both;">This is the October #TheCakeSliceBakers event and, since I have skipped a couple of months, I'll recap what we are all about...</div><div class="separator" style="clear: both;"><p>In this group, we are given a selection of three cake recipes. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!<br /></p><div><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQZlWFj3Fc1oHUDnT4e-BDIzvjwPVegCiN0-af1i757bqYE1QX72oCowyQGndCDGNug0eIBnmBvMqdsdvn_qc21rPoD92I-U1a1gLPniAdWbGCOvM6TxvBsNzNAnWXW9h_TeyWvIfcc8h0/s1600/The+Cake+Slice+Bakers+Badge+2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="246" data-original-width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQZlWFj3Fc1oHUDnT4e-BDIzvjwPVegCiN0-af1i757bqYE1QX72oCowyQGndCDGNug0eIBnmBvMqdsdvn_qc21rPoD92I-U1a1gLPniAdWbGCOvM6TxvBsNzNAnWXW9h_TeyWvIfcc8h0/s1600/The+Cake+Slice+Bakers+Badge+2018.jpeg" /></a></div><div class="MsoNormal"><br /></div><div class="MsoNormal">Follow our <a href="https://www.facebook.com/thecakeslicebakers/" rel="nofollow" target="_blank"><b>Facebook</b></a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en" rel="nofollow" target="_blank"><b>Instagram</b></a>, and <b><a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/" rel="nofollow" target="_blank">Pinterest</a> </b>pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.<br /><br />The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896" rel="nofollow" target="_blank"><b>The Cake Slice Bakers and Friends</b></a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book. Our choices for October 2022 were ~ </div></div><div><br /></div></div><div><i style="font-weight: bold;">Apple Cake with Honey Bourbon Glaze</i></div><ul style="text-align: left;"><li><a href="http://allthatsleftarethecrumbs.blogspot.com/" target="_blank">All That's Left Are The Crumbs</a></li><li><a href="https://www.karenskitchenstories.com/" target="_blank">Karen's Kitchen Stories</a></li></ul><b><i>Pumpkin-Mocha Swirl Bundt Cake</i></b><br /><ul style="text-align: left;"><li><a href="https://myrecipereviews.com" target="_blank">My Recipe Reviews</a></li><li><a href="https://adayinthelifeonthefarm.blogspot.com/" target="_blank">A Day in the Life on the Farm</a></li><li><a href="http://camillecooks.com" target="_blank">Camille Cooks</a></li></ul><b style="font-style: italic;">Hot Chocolate Cake</b><br /><ul style="text-align: left;"><li><a href="http://culinary-adventures-with-cam.blogspot.com/" target="_blank">Culinary Adventures with Camilla</a></li><li><a href="https://alittlebitofallright.blogspot.com/" target="_blank">A Little Bit of All Right</a></li></ul><div style="text-align: left;"><br /></div><div style="text-align: left;">And, admittedly, I went way off the rails for this one. Mine was more Zoe-inspired than that I folllowed the recipe. I wanted a less sweet version, but loved the image of the cake...</div><div style="text-align: left;"><br /></div>
<div><div style="text-align: center;"><span><b style="font-size: x-large; font-style: italic;">Ingredients </b>makes a double-layer 9" cake</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmwwG3vegw941UEv0xYweO7p1P_DsvZateBM7S-I_AkAVtMlkOBjWGZeHrtp0K6VG6J8xPqcAmIay4fI1WESHTt0UkuYnjmRrqrO0qTJt9CwshflkClyul51VHju7RYJhrfOKDqZDze77_/s1600/DSC_0014.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmwwG3vegw941UEv0xYweO7p1P_DsvZateBM7S-I_AkAVtMlkOBjWGZeHrtp0K6VG6J8xPqcAmIay4fI1WESHTt0UkuYnjmRrqrO0qTJt9CwshflkClyul51VHju7RYJhrfOKDqZDze77_/s400/DSC_0014.JPG" width="266" /></a></div><br /><div class="MsoNormal"><u>Chocolate Yogurt Cake</u></div><div class="MsoNormal"></div><ul><li>butter, for the baking pans</li><li>1¾ cup flour</li><li>½ cup unsweetened cocoa powder</li><li>2 teaspoons cornstarch</li><li>2 teaspoons baking soda</li><li>1 teaspoon salt</li><li>1 cup whole milk yogurt</li><li>1½ cup dark brown sugar, lightly packed</li><li>⅔ cup olive oil</li><li>3 large eggs</li><li>1 teaspoon pure vanilla extract</li><li>1 teaspoon coffee extract</li></ul><o:p></o:p><br /><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><o:p> </o:p><u>Chocolate Yogurt Frosting</u></div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"></div><ul><li>½ cup <o:p></o:p>whole milk yogurt</li><li>½ cup unsweetened cocoa powder</li><li>½ teaspoon pure vanilla extract</li><li>½ teaspoon coffee extract</li><li>4 cups powdered sugar</li></ul><br /><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><o:p><u>Finishing</u></o:p></div><div class="MsoNormal"></div><ul><li><o:p>marshmallows, approximately a dozen, but enough to cover most of a 9" cake</o:p></li></ul><div class="MsoNormal"><o:p><br /></o:p></div><div class="MsoNormal" style="text-align: center;"><b><i><span style="font-size: large;">Procedure</span></i></b></div><div class="MsoNormal" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxYHx_VKAOCVCokdxh6mPVx8aAHXRn-zxnxwRbf6mvPPnCMU2SdrKO_gaq0ZY050xIFbnMo1Q-fWPz7PxqqUc8WHGExf5vllsxcsNnrYJ_YlSpAWjYBO_w8khU3MDSe5zVAUenEEi6XR-y/s1600/DSC_0012.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxYHx_VKAOCVCokdxh6mPVx8aAHXRn-zxnxwRbf6mvPPnCMU2SdrKO_gaq0ZY050xIFbnMo1Q-fWPz7PxqqUc8WHGExf5vllsxcsNnrYJ_YlSpAWjYBO_w8khU3MDSe5zVAUenEEi6XR-y/s400/DSC_0012.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="MsoNormal"><u>Chocolate Yogurt Cake</u></div><div class="MsoNormal">Preheat oven to 350 degrees Fahrenheit. Butter two 9" cake pans. Set aside.<o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">In a large mixing bowl, add together yogurt, oil eggs, sugar, and extracts. Whisk until smooth. Sift in the flour, cocoa powder, cornstarch, baking soda, and salt. Use a spatula to combine until just moistened. <o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">Divide the batter between prepared pans, smoothing the tops with a spatula. Place pans on a baking sheet and place in the oven. Bake for 28 to 30 minutes. The cakes will spring back if pressed lightly in the center.</div><div class="MsoNormal"><o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="MsoNormal">Let cakes stand for 10 minutes on the baking sheet, then remove from pans and invert onto a wire rack to cool completely.<o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><u>Chocolate Yogurt Frosting</u></div><div class="MsoNormal">Mix together yogurt, cocoa, and extracts in a large mixing bowl. Add in powdered sugar and beat until it forms a thick frosting.</div><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh__ArN4bgaU3B4pFqSAMQ5KiWvRG8yt_0GtEvJsJp_Ny8RA81XK78ECUTpPXwxID8xvnCesz4fpLY5v1pQxvLLKcrH2Ymm_SqxKUDyOVRpUirWOl8c8polLgxGd6v1AQMebdOZn3IqDcj2/s1600/DSC_0016.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh__ArN4bgaU3B4pFqSAMQ5KiWvRG8yt_0GtEvJsJp_Ny8RA81XK78ECUTpPXwxID8xvnCesz4fpLY5v1pQxvLLKcrH2Ymm_SqxKUDyOVRpUirWOl8c8polLgxGd6v1AQMebdOZn3IqDcj2/s400/DSC_0016.JPG" width="400" /></a></div><div class="MsoNormal"><br /></div><u>Finishing</u><br /><div class="MsoNormal">Place marshmallows in a single layer on a piece of foil. Place the marshmallows on a baking sheet and under the broiler for 1 minute. Set aside.</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Place one cake layer on serving plate. Spoon half of the frosting in the center and gently spread to within an inch of the edge. Position the other cake layer on top of that. Spoon the remainder of the frosting on the top of the cake.</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Spread the frosting to the edge and top the cake with the browned marshmallows.<o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4MMPQlvEBwKrxSGHACRjza4bHQomtfPYzEav1OWtfgWkpksARwwnws_4YGkQI-Pjtdzt_RE_6gDSAuBmP8IeUvPsNetH2hC9DeUlSDljF6CX1gY4AIzucH4hzOXH9mH0YP5odYUrD4c03/s1600/DSC_0024.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1238" data-original-width="1600" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4MMPQlvEBwKrxSGHACRjza4bHQomtfPYzEav1OWtfgWkpksARwwnws_4YGkQI-Pjtdzt_RE_6gDSAuBmP8IeUvPsNetH2hC9DeUlSDljF6CX1gY4AIzucH4hzOXH9mH0YP5odYUrD4c03/s400/DSC_0024.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="MsoNormal">Serve immediately...with a tall glass of milk!</div><div class="MsoNormal"><br /></div><div class="MsoNormal">That's a wrap for my #TheCakeSliceBakers October offering. We'll be wrapping up the year with some more fun cakes. Stay tuned.</div></div></div>Camilla Mannhttp://www.blogger.com/profile/08075216373161128140noreply@blogger.com3tag:blogger.com,1999:blog-8276481407880212540.post-44480850318694487592022-10-17T16:56:00.002-07:002022-10-17T16:56:24.876-07:00Seeded Olive Oil Tahini Cookies<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWBtOIOF9bTDxK7_RiB0bJgMMnU-nA7loMcewfk9gbKONu6cPzi7v3GyKTXbcknMxqXGzOhmzj_I5dp8HajbFJVIe6wha_iWdR-jSx4uKdeAACJmJmqcz4wZlGiRrzjFMsmHYtVS8X55mr/s2048/DSC_0020.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1366" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWBtOIOF9bTDxK7_RiB0bJgMMnU-nA7loMcewfk9gbKONu6cPzi7v3GyKTXbcknMxqXGzOhmzj_I5dp8HajbFJVIe6wha_iWdR-jSx4uKdeAACJmJmqcz4wZlGiRrzjFMsmHYtVS8X55mr/w400-h266/DSC_0020.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">This weekend, we did a tea tasting in Berkeley. And for each pot of tea ordered, we got to try two cookies. I opted for a mung bean apricot thumbprint cookie and a tahini cookie. I was immediately inspired to create a version of my own!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilcbbTW25nvPa8jI5wqk4YSOrFYZhH4olPV1W3d_3XXX8sO9SUNii7viPurPpWrYsc1BzZqJ5OxBh0hYZkFpxIdqq89--S19gJ4MVXPLNKSEao3kgme6iQn6JD4KoTZc1Dc_ASUXqytEf-4w1o9AzlEIN3cFxZVzBdtOEyZqCVtsG-rHfE_jRRKJIA-Q/s2400/2i.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="2400" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilcbbTW25nvPa8jI5wqk4YSOrFYZhH4olPV1W3d_3XXX8sO9SUNii7viPurPpWrYsc1BzZqJ5OxBh0hYZkFpxIdqq89--S19gJ4MVXPLNKSEao3kgme6iQn6JD4KoTZc1Dc_ASUXqytEf-4w1o9AzlEIN3cFxZVzBdtOEyZqCVtsG-rHfE_jRRKJIA-Q/w400-h300/2i.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><b><i><span style="font-size: large;">Ingredients</span></i></b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguZwPSN2LkPk4fJ-3kp4IugLl0Vyx3_Rz9cF8_I-RjssRaH4-HHZW6NeGhBW7Ya2mPrcUhI_T6U4zniLVglL-nqvxuVsmQDaiiGCLerUZRrs8CyVX-DfU_dEDIqar59KL3_zsDpsTVK3FZ/s2048/DSC_0004.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguZwPSN2LkPk4fJ-3kp4IugLl0Vyx3_Rz9cF8_I-RjssRaH4-HHZW6NeGhBW7Ya2mPrcUhI_T6U4zniLVglL-nqvxuVsmQDaiiGCLerUZRrs8CyVX-DfU_dEDIqar59KL3_zsDpsTVK3FZ/w400-h266/DSC_0004.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"></p><ul style="text-align: left;"><li>1 cup flour</li><li>½ cup rolled oats </li><li>⅓ cup organic powdered sugar</li><li>⅓ cup tahini (sesame paste)</li><li>1 egg</li><li>¼ teaspoon pure vanilla extract or paste</li><li>¼ cup olive oil</li><li>½ teaspoon salt (I used some vanilla salt)</li><li>1 Tablespoon black sesame seeds</li><li>1 Tablespoon white sesame seeds</li><li>1½ Tablespoon organic granulated sugar</li><li>Also needed: scoop, baking sheets, parchment paper</li></ul><p></p></div><div style="text-align: center;"> <b><i><span style="font-size: large;">Procedure</span></i></b></div><div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUHXEwCv5rFr__nd57zC5c0yuvOf1uHgbNQYXrImX6Bk-ujj-W3F1v2dMzOHfA70qEX3eWBbjWcleAOSzlzdjgybCvKfmgPpcjJG0FHxSz4ouI_fzsCQ0W1w0_UhNfqBehv-3UGSNTLGeT/s2048/DSC_0009.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUHXEwCv5rFr__nd57zC5c0yuvOf1uHgbNQYXrImX6Bk-ujj-W3F1v2dMzOHfA70qEX3eWBbjWcleAOSzlzdjgybCvKfmgPpcjJG0FHxSz4ouI_fzsCQ0W1w0_UhNfqBehv-3UGSNTLGeT/w400-h266/DSC_0009.JPG" width="400" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat oven to 350 degrees Fahrenheit. Place flour, oats, powdered sugar, tahini, egg, vanilla, and olive oil in a bowl. With a pastry cutter, blend the dough until pea-sized chunks form. Press the dough into a ball.</div><div style="text-align: left;"><div class="separator" style="clear: both;"><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal" style="text-align: center;"><o:p> </o:p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjce7Ru7n7p_JvLxCk0dW3bvDOFEiMzSQW6pNLJupWFg-GYvAXNjF1VjMvkR8NX76LZ7Pn39E8GZ2vVJp2t58_M9qVI44hbpqYTkhn4kkwB6ssJnc8hOrHjU2qQdpZ3DDSKH79Nf4ORgJCs/s2048/DSC_0002.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjce7Ru7n7p_JvLxCk0dW3bvDOFEiMzSQW6pNLJupWFg-GYvAXNjF1VjMvkR8NX76LZ7Pn39E8GZ2vVJp2t58_M9qVI44hbpqYTkhn4kkwB6ssJnc8hOrHjU2qQdpZ3DDSKH79Nf4ORgJCs/w400-h266/DSC_0002.JPG" width="400" /></a></p><p class="MsoNormal">Mix the sesame seeds and sugar together in a shallow bowl.<o:p></o:p></p><p class="MsoNormal" style="text-align: center;"><o:p> </o:p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg8yrwxe9c3D7iGZraPM-dB1xBne5DGgJhvgbZErIU8dy9-uR6ip23_6uXEnV3nmx3tfJi0Hn712O629Vo5bbOITBCSAbUuXkFvRsZb_ELHcFcz-qkt8dR3qY9z83A9qosdj70sRIsp1et/s2048/DSC_0003.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg8yrwxe9c3D7iGZraPM-dB1xBne5DGgJhvgbZErIU8dy9-uR6ip23_6uXEnV3nmx3tfJi0Hn712O629Vo5bbOITBCSAbUuXkFvRsZb_ELHcFcz-qkt8dR3qY9z83A9qosdj70sRIsp1et/w400-h266/DSC_0003.JPG" width="400" /></a></p><p class="MsoNormal">Form dough into 1-inch balls - I used a cookie scoop - and roll them in the sesame seed-sugar mixture. Place on a parchment-lined baking sheet, spacing 1 to 2 inches apart. </p><p class="MsoNormal" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2oyLuOozKelE56u6RV9UU3ukvzLtDeuOw99cQMB-HVJPsdnedCQfN88SKIWme8c2LCc6BZvpHlOtKM_ntG1t-P6MmYE0RWsfBGZ3pGfknqRIAAzNG6nWOqmoclZ4vwv0qB6lgbi8Dfam-/s2048/DSC_0007.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2oyLuOozKelE56u6RV9UU3ukvzLtDeuOw99cQMB-HVJPsdnedCQfN88SKIWme8c2LCc6BZvpHlOtKM_ntG1t-P6MmYE0RWsfBGZ3pGfknqRIAAzNG6nWOqmoclZ4vwv0qB6lgbi8Dfam-/w400-h266/DSC_0007.JPG" width="400" /></a></p><p class="MsoNormal">Flatten slightly with the bottom of a measuring cup or a tamper. </p><p class="MsoNormal" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPexe1YCX2G3Gy_yLkqeej1qQJmBb_NG3pWltRkcRNVpwcb8BdPgPPaO4B3nkzHFdAXXJ5qtemXT3O32wIE5147wub6TV2yYITWTD-WyRyPauIZNNr-aA-NozyQMBtr6G_J4DexUjuOrlw/s2048/DSC_0010.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPexe1YCX2G3Gy_yLkqeej1qQJmBb_NG3pWltRkcRNVpwcb8BdPgPPaO4B3nkzHFdAXXJ5qtemXT3O32wIE5147wub6TV2yYITWTD-WyRyPauIZNNr-aA-NozyQMBtr6G_J4DexUjuOrlw/w400-h266/DSC_0010.JPG" width="400" /></a></p><p class="MsoNormal">Bake cookies until lightly golden, approximately 20 to 25 minutes.</p></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglxdx-9faw7K8Ibbfx68eBcHnEVFoK4NTU_hD9vXA242ZhbGIC1iensQ38w8feqbURdehko1o7nYEPhKJ2h7X6MCpK9AYw8kgc8FwmQEemKEfFYSAbCIvcd4M3VcoWAk5u1hxB5B4-gE-3ycsFJNxKl4g9GinsF2lDYnTy2v2Du0j4dJdzsdewiV8pXQ/s2401/20221017_164405.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="2401" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglxdx-9faw7K8Ibbfx68eBcHnEVFoK4NTU_hD9vXA242ZhbGIC1iensQ38w8feqbURdehko1o7nYEPhKJ2h7X6MCpK9AYw8kgc8FwmQEemKEfFYSAbCIvcd4M3VcoWAk5u1hxB5B4-gE-3ycsFJNxKl4g9GinsF2lDYnTy2v2Du0j4dJdzsdewiV8pXQ/w400-h300/20221017_164405.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><div style="text-align: left;">Enjoy with a nice cup of tea. I had a Tieguanyin Dark Monkey Picked Oolong at the tea house. At home I had this with a Honey Jia Long Oolong that I picked up the last time we were at the tea shop.</div></div><p></p></div>Camilla M. Mannhttp://www.blogger.com/profile/04815419370177683182noreply@blogger.com0tag:blogger.com,1999:blog-8276481407880212540.post-83300444425867090472022-10-17T16:00:00.001-07:002022-10-17T16:00:00.265-07:00Autumn Enchiladas with a Three Chile Sauce #Sponsored<div style="text-align: center;"><span style="font-size: x-small;"><i> This is a sponsored post written by me on behalf of Selefina spices. </i></span></div><div style="text-align: center;"><i><span style="font-size: x-small;">Complimentary product was provided for this post and this page may contain affiliate links. </span></i></div><div style="text-align: center;"><i><span style="font-size: x-small;">However, all opinions expressed here are my own.</span></i></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4cAwqM420dpCZvrhEoMQZZecxAe7VDyfNKXTkBd26Crldyj_33iZy8sip507EMGMBuYbpeuSp4Aiq-5uyLy9i8qVwYbwMDxi7qQMVZCERoqYVB7zG4lgvMjCeZZKviHJbpkvQJS69jjXzH7-Uo8ULVVVtHSrOkriX6WRb0J1Oc9gpIj3K87zqtFrNew/s2401/20221011_154429.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="2401" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4cAwqM420dpCZvrhEoMQZZecxAe7VDyfNKXTkBd26Crldyj_33iZy8sip507EMGMBuYbpeuSp4Aiq-5uyLy9i8qVwYbwMDxi7qQMVZCERoqYVB7zG4lgvMjCeZZKviHJbpkvQJS69jjXzH7-Uo8ULVVVtHSrOkriX6WRb0J1Oc9gpIj3K87zqtFrNew/w400-h300/20221011_154429.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Let me start with this: I don't have shots of my finished dish on serving plates because I made these to send up with the guys on their mountain biking trip. But of the food I sent up, this was the smash hit - even more than my lasagna! - so I am writing it up now.</div><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p style="text-align: center;"></p><p class="MsoNormal"><o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYyCq9iKR6e3z30dMqp0B4S0uajCekPt3A11WLXcc5DZwUYtUHLU6SnvJXw51cxh20e7JV_KWWFZ9wlm_R1Y2H9bs7xcGxpTCT8ROKiAzSwNeFjg26hodd3DaJS8LQ28n4OCuL9CohYgPett5qePLBY27W5kihV3y6t9Yz10DitRwYUngatq-h2erRag/s2972/20221011_065013.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1671" data-original-width="2972" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYyCq9iKR6e3z30dMqp0B4S0uajCekPt3A11WLXcc5DZwUYtUHLU6SnvJXw51cxh20e7JV_KWWFZ9wlm_R1Y2H9bs7xcGxpTCT8ROKiAzSwNeFjg26hodd3DaJS8LQ28n4OCuL9CohYgPett5qePLBY27W5kihV3y6t9Yz10DitRwYUngatq-h2erRag/w400-h225/20221011_065013.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div>When a contact from <a href="https://www.selefina.com/" rel="nofollow" style="font-weight: bold;" target="_blank">Selefina</a>* asked me if I would like to sample their new line, I looked through the website and agreed immediately. Selefina is new venture from the people behind Adagio Teas. They have used their experience in global sourcing and making connections to find high quality spices and seasonings. And by purchasing in bulk and using their own brand for labels, costs are kept lower for the consumer. It's a win-win and, from what I've tried, the products are amazing. Stay tuned for more posts, but this recipe uses several of their items, including three different dried chiles - Selefina's <a href="https://www.selefina.com/guajillo-chile-whole.html" rel="nofollow" target="_blank"><b>Guajillo Chile Pepper</b></a>, <b><a href="https://www.selefina.com/ancho-chile-whole.html" rel="nofollow" target="_blank">Ancho Chile Pepper</a></b>, and <b><a href="https://www.selefina.com/chipotle-whole.html" rel="nofollow" target="_blank">Chipotle Chile Pepper</a> - </b>hence the title.</div><div><br /></div><div>Given that it's October, pumpkin abounds on my table. I added in roasted pumpkin to the chicken enchiladas filling for a truly Autumn-y dish.</div></div><br /><div class="separator" style="clear: both; text-align: center;"><b><i><span style="font-size: large;">Ingredients </span></i></b><span style="text-align: left;">makes 6 to 8 servings</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHpxF8Nc7x70HE99LNnR5RHO6ryNu3iXKj9J5n9HYE_DDTSmBljhtAGplKqHl5-TAXSz8XE5-OEL3eQghkNVmf3qrpAonJ9XRK2Z7yLyfTAoG1CYNb79c38yf3fLiQWDZgwXeO2puDNcT7e15MopA0llgWFIuCIApss91XD3QG1qJro90CSjuDVh5UjQ/s2401/20221011_140604.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="2401" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHpxF8Nc7x70HE99LNnR5RHO6ryNu3iXKj9J5n9HYE_DDTSmBljhtAGplKqHl5-TAXSz8XE5-OEL3eQghkNVmf3qrpAonJ9XRK2Z7yLyfTAoG1CYNb79c38yf3fLiQWDZgwXeO2puDNcT7e15MopA0llgWFIuCIApss91XD3QG1qJro90CSjuDVh5UjQ/w400-h300/20221011_140604.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><u>Three Chile Sauce</u><br /><ul><li>6 dried peppers (I used a mixture of Selefina's <a href="https://www.selefina.com/guajillo-chile-whole.html" rel="nofollow" target="_blank"><b>Guajillo Chile Pepper</b></a>, <b><a href="https://www.selefina.com/ancho-chile-whole.html" rel="nofollow" target="_blank">Ancho Chile Pepper</a></b>, and <b><a href="https://www.selefina.com/chipotle-whole.html" rel="nofollow" target="_blank">Chipotle Chile Pepper</a></b>)</li><li>boiling water</li><li>dash of smoked paprika</li><li>1 onion, peeled and halved</li><li>4 cloves of garlic, peeled</li><li>2 tomatoes, thickly sliced</li><li>1 cup organic chicken broth</li><li>1/2 teaspoon ground coriander</li><li>1 teaspoon ground cumin (Selefina's <b><a href="https://www.selefina.com/cumin-ground.html" rel="nofollow" target="_blank">Ground Cumin</a></b>)</li><li>2 Tablespoons cacao powder (Selefina's <b><a href="https://www.selefina.com/cocoa.html" rel="nofollow" target="_blank">Cacao Powder</a></b>)</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4RNE98hbCeiVq9E78fFZlnjhlLJDo03kNb_OKiMV3kv7CWe0SxXOK9yaMfekC75OmYB65TiqHjhvQVpkZDsTiWAqCPtWxknWkp3ay6MdjLY-_F-aQ_jGDPRwDdnCleXMxDy35gukiE8Y4a3C9AN5wGt04Qy9NRFuMs3K9QLL8qMBLdOgbM1IlXOTtZQ/s2400/Cheese.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="2400" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4RNE98hbCeiVq9E78fFZlnjhlLJDo03kNb_OKiMV3kv7CWe0SxXOK9yaMfekC75OmYB65TiqHjhvQVpkZDsTiWAqCPtWxknWkp3ay6MdjLY-_F-aQ_jGDPRwDdnCleXMxDy35gukiE8Y4a3C9AN5wGt04Qy9NRFuMs3K9QLL8qMBLdOgbM1IlXOTtZQ/w400-h300/Cheese.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><o:p></o:p></div><u>Enchiladas</u><br /><ul><li>2 cups chicken, cubed (I used boneless, skinless chicken thighs)</li><li>1/2 cup onions, peeled and diced</li><li>1/2 cup celery, diced</li><li>2 Tablespoons olive oil</li><li>1 cup cubed, roasted pumpkin</li><li>corn tortillas</li><li>shredded cheese</li><li>crumbled Cotija cheese</li><li>thinly sliced green onions</li><li>fresh organic cilantro</li><li>Also needed: sour cream and salsa for serving</li></ul></div></div></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b><i><span style="font-size: large;">Procedure</span></i></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGbV4l2h0_Fe-bCKkTIGptPpIxuERtYlhO7d5waNnxD9hZYva-6t3321XICC5lUk-34pTXueWKILplmen0o3_HBhYEPix7qhq6-rIm3rc4QyhZnWjU15WjazGZQy6WuIoC3vHtp3u7Tu4P/s1600/31357691_2060433550638742_3423289683181219286_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="960" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGbV4l2h0_Fe-bCKkTIGptPpIxuERtYlhO7d5waNnxD9hZYva-6t3321XICC5lUk-34pTXueWKILplmen0o3_HBhYEPix7qhq6-rIm3rc4QyhZnWjU15WjazGZQy6WuIoC3vHtp3u7Tu4P/s400/31357691_2060433550638742_3423289683181219286_n.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><u>Three Chile Sauce</u></div><div class="separator" style="clear: both; text-align: left;"><div class="MsoNormal">Place dried chiles in a bowl and cover them with boiling water. Weigh them down with a bowl or saucer so that they stay submerged. Let soak for 1 hour until the flesh is softened.</div><div class="MsoNormal"><br /></div><div class="MsoNormal">After an hour, slice the chiles lengthwise and remove the seeds and stem; it's okay if some seeds get in. Reserve some of the soaking water. Place the chiles in the bowl of a food processor or blender. </div><div class="MsoNormal"><br /></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUhakSeOgYkQQxGOom9pJJXtgKtQeEzNrmxT-APtRIZeU2RupT-oAGGN34yR1SSosSgyF7RO_n7kiPcspCKvmikLihTYYKnQDvBoZHKJVx-j_clXa9bmaeQiM7nEImQruwwr6_XwHEzJHs/s1600/DSC_0657.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUhakSeOgYkQQxGOom9pJJXtgKtQeEzNrmxT-APtRIZeU2RupT-oAGGN34yR1SSosSgyF7RO_n7kiPcspCKvmikLihTYYKnQDvBoZHKJVx-j_clXa9bmaeQiM7nEImQruwwr6_XwHEzJHs/s400/DSC_0657.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="MsoNormal">Add 1 to 2 Tablespoons of the soaking water and process until the chiles are broken down. Set aside.</div><div class="MsoNormal"><br /></div><div class="MsoNormal" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVAtSo2U6jHTeL9sSdMWUARkAFCJBS0TmKKSUxpPoTTUPTY5_B9dp1_lK7cR7_wxArq5ioaBCR8gVdNBqvHX7aJiwNX9b3_mqf4Qg9aaiomS0Nq5eCWqosTa4O63jLGwWmyFiolA3LD5ElqiRevc8jB__s2aL9BTefTxvICkUeLPtTxwEfMz7WVoHYmA/s2700/Tomatoes.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="2700" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVAtSo2U6jHTeL9sSdMWUARkAFCJBS0TmKKSUxpPoTTUPTY5_B9dp1_lK7cR7_wxArq5ioaBCR8gVdNBqvHX7aJiwNX9b3_mqf4Qg9aaiomS0Nq5eCWqosTa4O63jLGwWmyFiolA3LD5ElqiRevc8jB__s2aL9BTefTxvICkUeLPtTxwEfMz7WVoHYmA/w400-h266/Tomatoes.jpg" width="400" /></a></div><div class="MsoNormal"><br /></div><div class="MsoNormal">Place tomatoes, onions, and garlic in a large skillet and cook over medium heat until they are lightly scorched. Add these to the chiles and blitz to create a smooth sauce. Whisk in the chicken broth, spices, and cocoa powder. Bring to a simmer and cook until desired consistency. I let mine reduce by half.</div></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4LvjOOBFelJCXSdXBkC5HP2CJyGNvQt9yAlJ-j266YehX3N4LtBVCBw4RfZRb7iKa9JzGaQQ3Vj0J0wl0x_c-M-bxgvePm4YqgQi8i9dLJEMh5eMtGEBrGhI4QxSegYY1Xj3NEOdGgB_1uXVvfrY50-l43M3wA9eOwNe26uQS9E6-V-SRKW7eTD502w/s2401/20221011_152332.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="2401" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4LvjOOBFelJCXSdXBkC5HP2CJyGNvQt9yAlJ-j266YehX3N4LtBVCBw4RfZRb7iKa9JzGaQQ3Vj0J0wl0x_c-M-bxgvePm4YqgQi8i9dLJEMh5eMtGEBrGhI4QxSegYY1Xj3NEOdGgB_1uXVvfrY50-l43M3wA9eOwNe26uQS9E6-V-SRKW7eTD502w/w400-h300/20221011_152332.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><u>Enchiladas</u></div><div class="separator" style="clear: both; text-align: left;">Pour oil to a pan and heat till it shimmers. Add in the onions and celery and cook until the onions are softened and translucent. Stir in the chicken and cook thoroughly. Fold in the roasted pumpkin and mash together slightly.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><u>Assembly and Baking</u><br /><div class="MsoNormal">Preheat the oven to 350 degrees Fahrenheit. Add a thin layer or sauce to the bottom of your baking dish. </div><div class="MsoNormal"><br /></div><div class="MsoNormal" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpexlPb1rDRaot5VOuRt4sM6Ip3QMW7x-8m2wANMQKVU58liqucNT8CTSjt_v6DHm9eNLC5c16vASj9sc0qqmyaWzhZaERpQOTGHnZbfPeEmDcpOJdiaMpVg4ibsUtNRaCp38-C3OnggICOLcC5QKlxVNo1KzoutC4N8E08nUvUiRcA3i1FDbt3gQCZA/s3034/20221011_152647.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3034" data-original-width="1706" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpexlPb1rDRaot5VOuRt4sM6Ip3QMW7x-8m2wANMQKVU58liqucNT8CTSjt_v6DHm9eNLC5c16vASj9sc0qqmyaWzhZaERpQOTGHnZbfPeEmDcpOJdiaMpVg4ibsUtNRaCp38-C3OnggICOLcC5QKlxVNo1KzoutC4N8E08nUvUiRcA3i1FDbt3gQCZA/w360-h640/20221011_152647.jpg" width="360" /></a></div><div class="MsoNormal"><br /></div><div class="MsoNormal">To assemble, place corn tortilla on a cutting board or plate. Place shredded cheese in the center of the tortilla. Top with chicken and pumpkin mixture and sprinkle with cotija cheese, sliced green onions, and torn cilantro. Roll the tortilla - as tightly as you can! - into a cylinder. Place it in your baking dish.</div><div class="MsoNormal"><br /></div><div class="MsoNormal" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpS4x1ZybPMbvvrZPEKQcwSwlrptttWUmx-he9h6l2Y4RJtT-NlQJk7S9dDcA7HaHJqqXdffZvPXfFM7N-asn2iQHKGwPCSqfjngFZgI7N0-d_SXPN4hZkiF1ss3KFRZU1PeLPtW4mcxx2VqTIsdivtkcmg9SX5Isd6QmIEqdPrYfrGGgqvIUkuchZIQ/s2401/20221011_153551.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="2401" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpS4x1ZybPMbvvrZPEKQcwSwlrptttWUmx-he9h6l2Y4RJtT-NlQJk7S9dDcA7HaHJqqXdffZvPXfFM7N-asn2iQHKGwPCSqfjngFZgI7N0-d_SXPN4hZkiF1ss3KFRZU1PeLPtW4mcxx2VqTIsdivtkcmg9SX5Isd6QmIEqdPrYfrGGgqvIUkuchZIQ/w400-h300/20221011_153551.jpg" width="400" /></a></div><div class="MsoNormal"><o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="MsoNormal">Roll as many as you can with the ingredients that you have. When your dish is packed, spoon sauce over the top. If the liquid doesn't reach halfway up the dish, fill it with water, or more broth. Cover the top with shredded cheese and sprinkle with cotija cheese. Cover with foil.</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Bake for 35-40 minutes - until the sauce is bubbling and the cheese is melted. Uncover and return to the oven for another 5 minutes, or until the cheese is crisp along the edges.</div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCdwyQL5MOQNsP5iYiN4YtBIiaNNS2ozWC-7QYwCzQfLjIVtWkEeDwHOP4hRQwttj8fyIgg8dJHaL9QE7RBIS6CXL4w_bVam-D9DNB1NClUEBtXVBa6_uA2wDWnnUSxaq8MjnGWl0a-DQLPcMJQrT3pAUQhi4UN5X3mm95Wn-rqP8wOnPNB1gYTvJxxg/s2401/20221011_191012.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="2401" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCdwyQL5MOQNsP5iYiN4YtBIiaNNS2ozWC-7QYwCzQfLjIVtWkEeDwHOP4hRQwttj8fyIgg8dJHaL9QE7RBIS6CXL4w_bVam-D9DNB1NClUEBtXVBa6_uA2wDWnnUSxaq8MjnGWl0a-DQLPcMJQrT3pAUQhi4UN5X3mm95Wn-rqP8wOnPNB1gYTvJxxg/w400-h300/20221011_191012.jpg" width="400" /></a></div><br /><div style="text-align: left;">Serve with sour cream and salsa.</div><div><div class="MsoNormal" style="text-align: center;"><div style="text-align: left;"><div><div><div class="MsoNormal"><div class="MsoNormal"><br /></div></div></div></div><div style="text-align: center;"><div class="separator" style="clear: both;"><b><i><span style="font-size: large;">Find</span></i></b></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1zC0U3CSABfVKSqzqFSdl82v8_eIWQDosVI7-FlF0rN5WkWDed-ecZSgeWB_gQ95a7VpN-98XMzx4DOsjOq-UU1sxJxN0JA0Tb1QK8URfmc73yzM5OXuKCjl7ZrYxvdsjkTHNeCsF3LXFxa00OWI3Q2_Qp0bwJc8YOXm0HxiVhzT4u2xMlcp2tv3JQA/s200/selefina_logo_header.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="30" data-original-width="200" height="30" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1zC0U3CSABfVKSqzqFSdl82v8_eIWQDosVI7-FlF0rN5WkWDed-ecZSgeWB_gQ95a7VpN-98XMzx4DOsjOq-UU1sxJxN0JA0Tb1QK8URfmc73yzM5OXuKCjl7ZrYxvdsjkTHNeCsF3LXFxa00OWI3Q2_Qp0bwJc8YOXm0HxiVhzT4u2xMlcp2tv3JQA/s1600/selefina_logo_header.png" width="200" /></a></div><div class="separator" style="clear: both;">on the <b><a href="https://www.selefina.com/" rel="nofollow" target="_blank">web</a></b>, on <b><a href="https://www.facebook.com/SelefinaSpice" rel="nofollow" target="_blank">Facebook</a></b>, on <b><a href="https://twitter.com/SelefinaSpices/" rel="nofollow" target="_blank">Twitter</a></b>, on <b><a href="https://www.instagram.com/selefina.spices/" rel="nofollow" target="_blank">Instagram</a></b><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpBPh5V0KArObPKRklLJOdI_jHgvnFI591tWZF4St1yOVfiosEQ0iyEQbuXc_VDs6ABREqC58zaE813Rlt_KIOIrQGbY66JXgJ3hw9K249DCcBhsoZuSEYGc3Vyte12oWCH89pk8zF2RFS-N0hhiCkjTdGV7t7cDxJUKZJgUXqnY2fTur6cvBitczxyw/s2967/20220625_182358.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="2967" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpBPh5V0KArObPKRklLJOdI_jHgvnFI591tWZF4St1yOVfiosEQ0iyEQbuXc_VDs6ABREqC58zaE813Rlt_KIOIrQGbY66JXgJ3hw9K249DCcBhsoZuSEYGc3Vyte12oWCH89pk8zF2RFS-N0hhiCkjTdGV7t7cDxJUKZJgUXqnY2fTur6cvBitczxyw/w400-h243/20220625_182358.jpg" width="400" /></a></div></div><p style="text-align: left;"></p><div><i style="text-align: left;"><span style="font-family: inherit; font-size: x-small;">*Disclosure: I receive compensation in the form of complimentary products for recipe development </span></i></div><div><i style="text-align: left;"><span style="font-family: inherit; font-size: x-small;">and generating social media traction. All opinions are my own.</span></i></div></div></div></div></div>Camilla M. Mannhttp://www.blogger.com/profile/04815419370177683182noreply@blogger.com0tag:blogger.com,1999:blog-8276481407880212540.post-72908270975566577242022-10-16T06:00:00.045-07:002022-10-16T06:00:00.253-07:00 Poppy Longstocking Lemon Curd Crêpes #BlendsBash2022 #Sponsored<div style="text-align: center;"><span style="font-size: x-small;"><i>This is a sponsored post written by me on behalf of the Book
Club Cookbook. </i></span></div><div style="text-align: center;"><span style="font-size: x-small;"><i style="font-family: inherit;">I received complimentary product for the purpose of review
and recipe development, </i></span></div><div style="text-align: center;"><span style="font-size: x-small;"><i style="font-family: inherit;">but all opinions are honest and they are my own. This page
may contain affiliate links.</i></span></div><div style="text-align: center;"><span style="font-size: x-small;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgENB2XQbfnaZKV70fK885z9cqbdmGT1pyxkxcTK0pZYGiJ_8atFigBYkzIZ9pInH93NkMoDPcK1yX_LwuA1ZTdM0VmeUFW_bxEU_PyCCNKNHxf_4gX1Zbm3wUsu7pnmAjnq9688QSEYs9YSiLeofT742CprVlPSWwg5bfKFVbl0WC4oysj7qxI1ZfpsQ/s3202/20220909_181652%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="3202" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgENB2XQbfnaZKV70fK885z9cqbdmGT1pyxkxcTK0pZYGiJ_8atFigBYkzIZ9pInH93NkMoDPcK1yX_LwuA1ZTdM0VmeUFW_bxEU_PyCCNKNHxf_4gX1Zbm3wUsu7pnmAjnq9688QSEYs9YSiLeofT742CprVlPSWwg5bfKFVbl0WC4oysj7qxI1ZfpsQ/w400-h225/20220909_181652%20(1).jpg" width="400" /></a></div></span></div><p class="MsoNormal"><o:p></o:p></p><div class="separator" style="clear: both;">My contact at <b><a href="https://www.bookclubcookbook.com/" rel="nofollow" target="_blank">The Book Club Cookbook</a></b> emailed, asking if I would be interested in trying our a couple of their new spice blends for #BlendsBash2022. <i>Of course!</i> I am always up for some culinary adventure; and when it ties reading to cooking...well, let's just say I will make time in my calendar for that no matter what. </div><div style="clear: both;"><br />So, I perused the choices - of their <b><a href="https://www.bookclubcookbook.com/book-blends-spices-for-book-lovers-current/?" rel="nofollow" target="_blank">Book Blends, TV Blends, and Song Blends</a></b> - decided on Poppy Longstocking, Late Show with Stephen Clove-bert, The Romaines of the Day. I have always loved their clever play on words for <u>all</u> of the blends, especially Don't Stop Bayleave-ing, Dried and Prejudice, and A Wrinkle in Thyme.</div><div style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><b><i><span style="font-size: large;">Pippi Långstrump</span></i></b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSExxBJp5LZH0M8nw_XHi5pQhTOqZ5xyxYIX5U55ApVw40HLk8sOtSeWGpSZsud35PHQz3DLtkwVypgAecdKVro-9AIhDuoTL_Ttjbyn77QD7Wn1RxBoxWt5hlFxz76MSgyI0BcpNMKYNRP70EhO_QVu_yIFcQz5EZWgxFCyeI-g762uLIEqKc2C8bdg/s500/pippi.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="328" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSExxBJp5LZH0M8nw_XHi5pQhTOqZ5xyxYIX5U55ApVw40HLk8sOtSeWGpSZsud35PHQz3DLtkwVypgAecdKVro-9AIhDuoTL_Ttjbyn77QD7Wn1RxBoxWt5hlFxz76MSgyI0BcpNMKYNRP70EhO_QVu_yIFcQz5EZWgxFCyeI-g762uLIEqKc2C8bdg/w263-h400/pippi.jpg" width="263" /></a></div><div class="separator" style="clear: both; text-align: center;"><i><span style="font-size: x-small;">image from amazon.com</span></i></div><div><br /></div>I have always loved Pippi Långstrump, the Swedish name for Pippi Longstocking. She is a spunky, fun character in an eponymous series by Swedish author Astrid Lindgren. I remember my mom reading me these books when we lived in The Netherlands. And, fittingly enough, these are Dutch poppy seeds.<div><br /></div><div>I tried to figure out how I wanted to use the poppy seeds and decided that I liked the combination of lemon and poppy seeds. But I didn't just want to make cookies or a cake. So I settled on adding the poppy seeds to crêpes and filling them with a homemade lemon curd. These were a perfect brunch dish on Sunday morning.</div><div><br /></div><div><div style="clear: both;">If you have never made them, I posted a video for an easy Mothers' Day dish on our Culinary Cam YouTube channel. You can <b><a href="https://youtu.be/2wSctIj8QCQ" rel="nofollow" target="_blank">watch it there</a></b>...or here.</div><p style="text-align: center;"><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/2wSctIj8QCQ" title="YouTube video player" width="560"></iframe></p></div><div><br /></div><div style="text-align: center;"><b><i><span style="font-size: large;"> Poppy Longstocking Lemon Curd Crêpes</span></i></b></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1fIMmAMYtrrzhanzovU7IlC81NFZo8zKcnkRDkH0fL9qBBnOrYDVGrvuvrY3iMFkfr4oj6mX1lDymtBaE2InQLu7A6HUT7ZFQ_WzpLDjRgRw1eqtvKDmBhzdWo58mfnIdV6sZ6BLlAcjZI91nDzw3I4o1lCTRaZujmLL1IlzBZx5HMqCEjNwD-2IPSQ/s3202/20220909_181442%20(1).jpg" style="font-size: small; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="3202" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1fIMmAMYtrrzhanzovU7IlC81NFZo8zKcnkRDkH0fL9qBBnOrYDVGrvuvrY3iMFkfr4oj6mX1lDymtBaE2InQLu7A6HUT7ZFQ_WzpLDjRgRw1eqtvKDmBhzdWo58mfnIdV6sZ6BLlAcjZI91nDzw3I4o1lCTRaZujmLL1IlzBZx5HMqCEjNwD-2IPSQ/w400-h225/20220909_181442%20(1).jpg" width="400" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><div style="text-align: center;"><span style="text-align: left;"><b style="font-size: x-large; font-style: italic;">Ingredients</b> makes approximately one dozen</span></div><ul><li>1-1/2 cups all-purpose flour</li><li>3 eggs</li><li>2 cups organic whole milk</li><li>dash of ground cardamom</li><li>1 teaspoon poppy seeds </li><li>1/2 teaspoon pure lemon extract</li><li>butter, for cooking</li><li>For serving: lemon curd such as in this post <b><a href="https://culinary-adventures-with-cam.blogspot.com/2021/03/a-trio-of-citrus-curds-for-easter.html" target="_blank">a trio of citrus curds</a></b></li></ul><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b style="text-align: left;"><i><span style="font-size: large;">Procedure</span></i></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXr57OREzC8or2ASZXxFGlmiv9zHe93cWvHR0f-bZfQ7PPdukY6tEW0ms4AQzFuRUYOOYaAllezu56XZneN8qDrt1zIcNz0sMSBU2d9YlmD3VFa2cqZ24FIvntHKfjpoxO99fctUyzU_ZK29ALxZ9a9WivUdHOo1uhD-Qk89mMHoPmJS518x1VdpOyqA/s4000/20220909_181137%20(1).jpg" style="font-size: small; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="4000" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXr57OREzC8or2ASZXxFGlmiv9zHe93cWvHR0f-bZfQ7PPdukY6tEW0ms4AQzFuRUYOOYaAllezu56XZneN8qDrt1zIcNz0sMSBU2d9YlmD3VFa2cqZ24FIvntHKfjpoxO99fctUyzU_ZK29ALxZ9a9WivUdHOo1uhD-Qk89mMHoPmJS518x1VdpOyqA/w400-h180/20220909_181137%20(1).jpg" width="400" /></a></div><div class="separator" style="clear: both;"><br />Whisk all of the ingredients together until lump-free. Let sit for at least 30 minutes. Heat a large flat-bottom pan and rub the bottom with butter. Pour the batter into the pan and quickly make a tilting motion to distribute the batter all over the pan. The goal: have as thin a batter layer as possible.<br /><br />Cook until the crêpe is a bit stiff and flip over, cooking for another minute The pancake should be lightly browned on both sides. Repeat till all the batter is used; I made 12 crêpes with the quantities listed above.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both;">Let everyone assemble their own crêpes. We usually roll ours, but to maximize the lemon curd to crêpe ratio, I folded these into quarters for serving.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Stay tuned for recipes using the other two spice blends I received. I will be posting again on November 21st and December 12th. Can't wait!</div></div><div><div style="clear: both;"><div style="text-align: center;"><br /></div><div style="text-align: center;"><div class="separator" style="clear: both;"><b><i><span style="font-size: large;">Find the Sponsor</span></i></b></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-i1YfQLHAH0D6lhshIwMNNMWonFYEFlWl43Ob9AOcYwQ8rbPOVB9-526Sm7RIvU3KxNvBefpN_PLBKxNDaB1zk8H4f_BPCVNiVooDGSh4a4Bts97YWHmONI2rNfPunq3odrk1Xy42b_Rw/s1600/logo.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="180" data-original-width="360" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-i1YfQLHAH0D6lhshIwMNNMWonFYEFlWl43Ob9AOcYwQ8rbPOVB9-526Sm7RIvU3KxNvBefpN_PLBKxNDaB1zk8H4f_BPCVNiVooDGSh4a4Bts97YWHmONI2rNfPunq3odrk1Xy42b_Rw/s320/logo.jpg" width="320" /></a></div><div class="separator" style="clear: both;">On the <a href="https://www.bookclubcookbook.com/" rel="nofollow" style="font-weight: bold;" target="_blank">web</a>, on <b><a href="https://twitter.com/bookclubcookboo" rel="nofollow" target="_blank">Twitter</a></b>, on <b><a href="https://www.facebook.com/TheBookClubCookbook" rel="nofollow" target="_blank">Facebook</a></b>, on <b><a href="https://www.pinterest.com/bookclubcook/" rel="nofollow" target="_blank">Pinterest</a></b>, on <b><a href="https://www.instagram.com/thebookclubcookbook/" rel="nofollow" target="_blank">Instagram</a></b></div><div class="separator" style="clear: both;"><i><span style="font-size: x-small;">*Disclosure: I received product for free from the sponsor for recipe development, however, </span></i></div><div class="separator" style="clear: both;"><i><span style="font-size: x-small;">I have received no additional compensation for my post. My opinion is 100% my own and 100% accurate.</span></i></div></div></div></div>Camilla Mannhttp://www.blogger.com/profile/08075216373161128140noreply@blogger.com0tag:blogger.com,1999:blog-8276481407880212540.post-8247833306989320862022-10-15T21:00:00.028-07:002022-10-16T08:31:37.144-07:00Ghostly Candy Apple Concoction Bark #SundayFunday<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVKWkf9cFCjuZlv5OWd0_x3xSKT5KqtgrBAefnxwPZ2HzgjHZlwCkhivh0ruN_zTOE19uUj3473teND6nvknm0WgxcCDUpdTAIDisr_pQeY9F_yXbiawevL9R0YzdpIVi7m2rShBwzB0Kz/s1600/DSC_0003.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVKWkf9cFCjuZlv5OWd0_x3xSKT5KqtgrBAefnxwPZ2HzgjHZlwCkhivh0ruN_zTOE19uUj3473teND6nvknm0WgxcCDUpdTAIDisr_pQeY9F_yXbiawevL9R0YzdpIVi7m2rShBwzB0Kz/s400/DSC_0003.JPG" width="400" /></a></div>
<div><br /></div>Thanks to Stacy of <b><a href="https://www.foodlustpeoplelove.com/" rel="nofollow" target="_blank">Food Lust People Love</a></b>, Sue of <b><a href="https://palatablepastime.com/" rel="nofollow" target="_blank">Palatable Pastime</a></b>, Rebekah of <b><a href="http://rebekahrose.blogspot.com/" rel="nofollow" target="_blank">Making Miracles</a></b>, and Wendy of <b><a href="https://adayinthelifeonthefarm.blogspot.com/" rel="nofollow" target="_blank">A Day in the Life on the Farm</a></b> for coordinating this low-stress group, Sunday Funday. This week, Sue is hosting and she has us sharing Halloween party ideas. Here's the line-up...<br /><div><ul><li>Ghostly Candy Apple Concoction Bark by Culinary Adventures with Camilla</li>
<li><b><a href="https://adayinthelifeonthefarm.blogspot.com/2022/10/jack-o-lantern-cheese-bites-sundayfunday.html" rel="nofollow" target="_blank">Jack O Lantern Cheese Bites</a></b> by A Day in the Life on the Farm</li>
<li><b><a href="https://snehasrecipe.blogspot.com/2022/10/halloween-ghost-hardboiled-eggssunday.html" rel="nofollow" target="_blank">Halloween Ghost Hardboiled Eggs</a></b> by Sneha's Recipes</li>
<li><b><a href="https://www.amyscookingadventures.com/2022/10/spider-web-pretzels.html" rel="nofollow" target="_blank">Spider Web Pretzels</a></b> by Amy’s Cooking Adventures</li>
</ul>
</div><div>Halloween might just be my favorite holiday. And I have six Halloween themed
teas packaged in spooky metal tins, including this one - Candy Apple Concoction.</div><div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7IsK-N6xo34P6HrjlAq909SgZGvd3k3EPeq8K9VNzAYxblwFwMPYdpB5ZfZm_B4nf3H6f3xWLL7eaeZ7MvjN_l3_oBjSO1cC28aWjZcxDLmE5XtFgsgewSVBBP1G_08DgP_ItHZA4_Aky/s1600/DSC_0014.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7IsK-N6xo34P6HrjlAq909SgZGvd3k3EPeq8K9VNzAYxblwFwMPYdpB5ZfZm_B4nf3H6f3xWLL7eaeZ7MvjN_l3_oBjSO1cC28aWjZcxDLmE5XtFgsgewSVBBP1G_08DgP_ItHZA4_Aky/s400/DSC_0014.JPG" width="400" /></a></div>
<br />
After smelling, brewing, and brainstorming, we came up with some festive ways to use the teas for my favorite holiday. Candy Apple Concoction is made up of black tea, dried apple pieces, cinnamon bark, and has wickedly witchy red sugar crystals in it. Because of those crystals, I wanted to make something white that would let those little crystals shine. I came up with a white chocolate bark.<br />
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<b><i><span style="font-size: large;">Ghostly Candy Apple Concoction Bark</span></i></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs_274wC7xxAQPSvIbJOWp4SJBi2P5Qdi3ztmXLtmxCrxEw0a2_3hAO_NAy5-WkSIP6Jyi067S4c9jy5BFJQDhsM5PYyosXtNpYgPS-rOAYp5odnvxpPetKutCWhuGs89ZbpJTnmcDLbf6/s1600/DSC_0006.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs_274wC7xxAQPSvIbJOWp4SJBi2P5Qdi3ztmXLtmxCrxEw0a2_3hAO_NAy5-WkSIP6Jyi067S4c9jy5BFJQDhsM5PYyosXtNpYgPS-rOAYp5odnvxpPetKutCWhuGs89ZbpJTnmcDLbf6/s400/DSC_0006.JPG" width="400" /></a></div>
<br />
<div class="MsoNormal">
This is really less of a recipe and more of a flexible process. So you can replicate this with whatever chocolate and whatever tea you have. I love it! You don't even really need to measure. But I urge you to use a high quality chocolate; it does make a difference.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<b><i><span style="font-size: large;">Ingredients </span></i></b>makes approximately 1/2 pound</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3nC2C7r_pExwDA09v_QC9M3q-nwgQWvhoSfI0M3UtMnbg85k-BMBo1IsUR7NDIISQuMXF25mrbOnEG63D0uoA3qEZLwo2x8mZ3FVP1ZqqOCIVsTSA8N_egdu5m-2eiVREJHXQsCvys5fe/s1600/DSC_0014-001.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3nC2C7r_pExwDA09v_QC9M3q-nwgQWvhoSfI0M3UtMnbg85k-BMBo1IsUR7NDIISQuMXF25mrbOnEG63D0uoA3qEZLwo2x8mZ3FVP1ZqqOCIVsTSA8N_egdu5m-2eiVREJHXQsCvys5fe/s400/DSC_0014-001.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal">
</div>
<ul>
<li>1/2 pound chocolate (I used some white chocolate)</li>
<li>2 to 3 teaspoons tea (I used <b><a href="https://www.adagio.com/signature_blend/blend.html?blend=130948" rel="nofollow" target="_blank">this one from Adagio Tea</a></b>), divided in half</li>
<li>Also needed: double boiler or heatproof bowl that fits over a pan, baking sheet, parchment paper</li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<b><i><span style="font-size: large;">Procedure</span></i></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5vhmsDNeN9SjmjB2OkwtOUwmXKdQdTU0qyBSoYC8VZzk15j7-R2UuhY3Ceu15tCbBT6K2fg-1FLRywdYzK0A2g6Sp43of3Ohu8FeKdEkaW350is2HVnc7SIMGMPQ_YTMLXgLowcqPiggq/s1600/DSC_0015.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5vhmsDNeN9SjmjB2OkwtOUwmXKdQdTU0qyBSoYC8VZzk15j7-R2UuhY3Ceu15tCbBT6K2fg-1FLRywdYzK0A2g6Sp43of3Ohu8FeKdEkaW350is2HVnc7SIMGMPQ_YTMLXgLowcqPiggq/s400/DSC_0015.JPG" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
You can melt your chocolate in one of two ways: in the
microwave, or in a heatproof bowl set over a
pot of simmering water. I use the stovetop method because I don't own a microwave. Besides, on the stovetop, I can actually see what's going on.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In case you've never tempered chocolate, here's how...</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place half of your chocolate in a double-boiler and, over low heat, warm until melted. Remove from heat and stir in the other half of the chocolate. Set aside until the chocolate begins to lose its shine; it's beginning to crystallize. Then, return the chocolate to the double-boiler and warm, over very low heat, until smooth and glossy.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Temper the chocolate and line a baking sheet with parchment paper. </div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI9kKsTXtgA0xyqjeRSuN6bVqEzriF25aqWyeo7hFVxiYOYIHzvawGRd_eQtoaEPr8BczgvDVIr1rBDY6GYQ_XVnqMJl3aKoyo0ZVfaf-dMZuaxeHw6DHQpbBQ6G092HLrvy8ZUbmz-o_n/s1600/DSC_0017.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI9kKsTXtgA0xyqjeRSuN6bVqEzriF25aqWyeo7hFVxiYOYIHzvawGRd_eQtoaEPr8BczgvDVIr1rBDY6GYQ_XVnqMJl3aKoyo0ZVfaf-dMZuaxeHw6DHQpbBQ6G092HLrvy8ZUbmz-o_n/s400/DSC_0017.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal">
Add half of your tea to the melted chocolate and stir to combine. Spread the warm chocolate mixture over the parchment paper somewhere between 1/4" and 1/3" thick. You can do it thinner, too, if you like. While it's warm, sprinkle the remaining tea over the top.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place that tray into the freezer or refrigerator for 5 to 10 minutes to
harden. Once the
chocolate is hard to the touch, it's ready.<br />
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8E4phpyjDEzCEo7lYAXV8FqYCQwrM9QgAPXLc-oYYYokpPMDyrPpt5pKkZ-x57v27-cbyp9ohuGc51qiLU7wr9C29ZauqV_9FdwlEedZ2kEPayR5jmIWTfqOhXTCOucCub6MBH8f_aAuf/s1600/DSC_0002-001.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8E4phpyjDEzCEo7lYAXV8FqYCQwrM9QgAPXLc-oYYYokpPMDyrPpt5pKkZ-x57v27-cbyp9ohuGc51qiLU7wr9C29ZauqV_9FdwlEedZ2kEPayR5jmIWTfqOhXTCOucCub6MBH8f_aAuf/s400/DSC_0002-001.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal">
While the bark is still cold,
break it into organically-shaped pieces. Or, if you prefer, you can slice them into more even, uniform shapes and sizes. </div><div class="MsoNormal"><br /></div><div class="MsoNormal">That's a wrap for my Halloween party offering for #SundayFunday. We will be back next week with treats to celebrate Diwali. Stay tuned!</div>
</div>Camilla M. Mannhttp://www.blogger.com/profile/04815419370177683182noreply@blogger.com1tag:blogger.com,1999:blog-8276481407880212540.post-3495233695212603672022-10-14T05:08:00.004-07:002022-10-15T08:41:27.515-07:00Europe by Milk Run, Coquilles Saint-Jacques, and L'un Des Sens Orange Wine #Winophiles #FoodieReads<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBZkvbykk8JrXGQMsG47PA6P9y3Sxa07FW9SIF6wE8eTQ4dt6zRIt9Aiv2gS1qpjKMkQn1zJxQxgQ4d1SNcdjAymy_g0GbPyf2FoCRP2ocd-k_uT_0FTREfCwuuVhaelKFdDi3czWI4yF_rgcmTZpf6OPcqtD0H0oXWrY9HAxTqW0iU2kkHNtKp5phAQ/s2401/20220919_184912.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="2401" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBZkvbykk8JrXGQMsG47PA6P9y3Sxa07FW9SIF6wE8eTQ4dt6zRIt9Aiv2gS1qpjKMkQn1zJxQxgQ4d1SNcdjAymy_g0GbPyf2FoCRP2ocd-k_uT_0FTREfCwuuVhaelKFdDi3czWI4yF_rgcmTZpf6OPcqtD0H0oXWrY9HAxTqW0iU2kkHNtKp5phAQ/w400-h300/20220919_184912.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">This month the French Winophiles are celebrating Fall with Wendy of <b><a href="http://adayinthelifeonthefarm.blogspot.com/" rel="nofollow" target="_blank">A Day in the Life on the Farm</a></b> at the head. If you are reading this early enough, feel free to jump in on our Twitter chat. We go live on Saturday, October15th at 8am Pacific. Follow the hashtag #Winophiles and be sure to add that to anything you tweet so we can see it. Here's the line-up of articles that the writers have in store for you...</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>Jeff of Food Wine Click! takes us to <b><a href="https://foodwineclick.com/2022/10/14/backroads-bourgogne-in-autumn-bistro-des-falaises-winophiles/" rel="nofollow" target="_blank">Backroads Bourgogne in Autumn: Bistro des Falaises</a> </b></li><li>Wendy of A Day in the Life on the Farm is <a href="https://adayinthelifeonthefarm.blogspot.com/2022/10/celebrating-fall-french-style-winophiles.html" rel="nofollow" target="_blank"><b>Celebrating Fall French Style</b></a></li><li>Cam of Culinary Adventures with Camilla shares Europe by Milk Run, Coquilles Saint-Jacques, and L'un Des Sens Orange Wine </li><li>Gwendolyn of Wine Predator is <a href="https://winepredator.com/2022/10/15/falling-for-fall-with-four-french-wines-plus-instant-pot-beef-bourguignonne-pot-pie-winophiles/" rel="nofollow" target="_blank"><b>Falling for Fall with Four French Wines plus Instant Pot Beef Bourguignonne Pot Pie</b></a></li><li>Susannah of Avvinare shares <b><a href="https://avvinare.com/2022/10/15/cru-bourgeois-perfect-for-fall-fare/" rel="nofollow" target="_blank">Cru Bourgeois: Perfect for Fall Fare</a></b></li></ul>
</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I don't usually tie in a book with my #Winophiles posts unless it's a book we have all agreed to read, but this inspiration was too good to pass up!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"> <b><i><span style="font-size: large;">Europe by Milk Run</span></i></b></div><div style="text-align: center;"><span>by Rory Moulton</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhob_phx6wmmpgPeDtUPyAD5M_5YM4i3BixLJRZy3e77siFZc3fJLwYeBY38Hen5mK0ItZhxx_V-XRAftK5b93-PoaBUsXcRPmXGaEZt1P71oWcIgCB2m5FiqWwrZDOWGDUoDB_UM__7JLSi2tR-0hIuuUM-ue1WrmH9mUxVN1XHlvVEKee2-Ebpp1GLw/s1360/Rory.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1360" data-original-width="880" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhob_phx6wmmpgPeDtUPyAD5M_5YM4i3BixLJRZy3e77siFZc3fJLwYeBY38Hen5mK0ItZhxx_V-XRAftK5b93-PoaBUsXcRPmXGaEZt1P71oWcIgCB2m5FiqWwrZDOWGDUoDB_UM__7JLSi2tR-0hIuuUM-ue1WrmH9mUxVN1XHlvVEKee2-Ebpp1GLw/w259-h400/Rory.jpg" width="259" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Come Fall, I tend to read more. Maybe it's because I'm out hiking less than during the summer months. Still, This book - <i>Europe by Milk Run</i> by Rory Moulton - was my inspiration for the recipe and wine pairing. So, I'll start with it.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">First, I'll be honest: I didn't understand the title. Still don't, actually. Milk run? What does that mean? But I thoroughly enjoyed this travel memoir. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Journalist by trade, Moulton's prose is engaging and captivating. He embarks on this travel adventure in response to an assertion made at a dinner party that traveling Europe "isn't real travel" anymore. Determined to see the real Europe he devises an itinerary that takes him on slow trains (as opposed to bullet trains and other high speed rails) and into locals' homes via AirBnB (versus hotels). So he leaves his wife and son in Colorado for a few weeks for this solo travel experiment, beginning in Copenhagen. He knows that he wants to end in Barcelona, but beyond that, his route is subject to his whims. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I already mentioned that his writing is vivid. So, you really feel as if you are there with him in the hash-laden anarchist neighborhood of Freetown Christiania, herding feral cats out of his room in Amsterdam, and struggling with the language barrier in Saint-Jean-de-Luz in Basque country where the language, Euskara, bears no relationship to French, Spanish, Latin, or any other language that you might speak!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Moulton also peppers his memoir with discussions of history, architecture, and more. I found the discussion of the change in rail gauge - between Spain and the rest of the continent (9 inches wider) - fascinating.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div style="text-align: left;">And then there's the food. His descriptions made my mouth water. About the market in Amsterdam: "Patrons looped through stalls, filling rolling baskets and
oversize shoulder bags for their homes and hearth: Tomatoes, cabbage, potatoes
and broccoli grown in Dutch greenhouses, the world’s most productive. Carrots
from Great Britain. Italian meats cured to mouthwatering perfection. Plump and
tender Mediterranean olives swimming in oil and herbs. Istrian truffles sat
beside gigantic wheels of Gouda cheese, the dairy glory of the Netherlands." </div><div style="text-align: left;"><br />And I chuckled aloud reading his account of the Northern European culinary curiosity that elicits everything from
bewilderment and disgust to adoration: "the pickled herring. Okay, maybe not
adoration. I counted three pickled herring stands while strolling Cuypstraat.
One would seem sufficient. First salted, then pickled, this grub fueled
Northern Europe’s dietary needs from Sweden to Iceland and even provided the
oil that lit Paris’ first streetlights. But it’s the Dutch who parlayed herring
into an empire vastly disproportionate to its size. I admit, I was taking the cowardly way out. <i>Met brood</i> means 'with bread,' which is the wimpy way of taking herring. It’s more palatable
this way, what a rice roll is to sashimi. The Dutch way? They hold herring
filets vertically above their mouths and slowly lower it in their gullets,
chomping and swallowing until the tail."</div><div style="text-align: left;"><br /></div><div style="text-align: left;">One more passage that had me nodding in agreement: "Chunks of tender sole fell off the in-bone filet. The
outside was crispy and light brown, while zesty lemon balanced the decadent
meunière sauce, built from white wine and clarified butter, the dish’s secret
weapon. Clarified butter has all water and milk solids removed, so that only
the butterfat remains. It’s dairy’s Holy Grail."</div><div style="text-align: left;"><br /></div><div style="text-align: left;">But it was this mention that sent me into the kitchen: "My coquilles St.-Jacques arrived, juicy scallops shipped
fresh this morning from St.-Brieuc and baked with cream, white wine, cheese and
breadcrumbs. The old timer sitting on the barstool next to me folded his book
closed and said, 'Good choice,' nodding at the three scallops sitting on a red
cast-iron skillet. My first bite confirmed his hunch. The breadcrumbs crunched,
and the scallop exploded, its briny juice assaulted the initial creamy tang. '<i>Oui</i>, very good,' I said."</div><p class="MsoNormal"><o:p></o:p></p>
<div style="text-align: center;"><o:p><b><i><span style="font-size: large;">Coquilles Saint-Jacques</span></i></b></o:p></div><div style="text-align: center;"><o:p> </o:p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO7AmPMc8kcJnBWaTIQR_nLikD-UwDbTKMpytnwuW4G_dpHeh8XT5JdGFQdLzlrsvy1OGBNUYhjDxZQbRAKwFdznd0D3_hV0G5naB2fF3FH53ZIbkZyfUfPLLGF40haUFqtk2bPf1IsU_E8CK548wQpAtc7l8tQisC6-_SFFVzNlArFoDAUFrYLA-d-Q/s3202/20220919_180655.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3202" data-original-width="1800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO7AmPMc8kcJnBWaTIQR_nLikD-UwDbTKMpytnwuW4G_dpHeh8XT5JdGFQdLzlrsvy1OGBNUYhjDxZQbRAKwFdznd0D3_hV0G5naB2fF3FH53ZIbkZyfUfPLLGF40haUFqtk2bPf1IsU_E8CK548wQpAtc7l8tQisC6-_SFFVzNlArFoDAUFrYLA-d-Q/w360-h640/20220919_180655.jpg" width="360" /></a></div><div style="text-align: left;"><p class="MsoNormal"><o:p></o:p></p>
<div style="text-align: left;"><o:p>Back in November 2015 for this group, I shared my <a href="http://culinary-adventures-with-cam.blogspot.com/2015/11/coquilles-saint-jacques-with-chateau-de.html" style="font-weight: bold;" target="_blank">Coquilles Saint-Jacques with Château de Chantegrive Graves Cuvée Caroline Saint</a>. This time around I found a version that included mushrooms and knew that I wanted to try that. If you follow my blog or social media at all you might know that I have gone down a serious mushroom rabbit hole recently. </o:p></div><div style="text-align: left;"><br /></div><div style="text-align: left;">First, it's because October is #MerlotME month and mushrooms and Merlot are a match made in culinary heaven; second, it's because my younger son and self-proclaimed mushroom hater is off at college. It was a revelation to recognize that I can buy and cook mushrooms to my heart's content without someone's sour face glaring at me and chiding that "you know that you really should eat fungus, right?" I blame his biology teacher for that...and for not clarifying that some fungus are actually edible and delicious! </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Anyhow, if you are interested in reading some of my recent mushroom-Merlot pairings, start with the post <b><a href="http://culinary-adventures-with-cam.blogspot.com/2022/10/celebrating-merlotme-with-mushrooms.html" target="_blank">Celebrating #MerlotME with Mushrooms, Truffles, and a Wine from a Cal Alumna</a></b>. But here we go with my Coquilles Saint-Jacques v. 2022...</div></div><p class="MsoNormal"><o:p></o:p></p></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Gd3GbrExwMyF440wKuAldJ03z50O4H5iZwR4Vit5Bz7q7Z1eeySaCUiqp7TLwZ1AhEMUJnJhvgEV5yXlhVj06o055m2QNEXZwZ3jT9oqiWcFAENNNsy6Z2NAsRVLxq-Yre0Pjw_yFrC0D-MR53MVTwyLQb0HvuFJoQAnyeRL0C-_wwhLGf8vi9dSgw/s3202/20220919_175441.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="3202" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Gd3GbrExwMyF440wKuAldJ03z50O4H5iZwR4Vit5Bz7q7Z1eeySaCUiqp7TLwZ1AhEMUJnJhvgEV5yXlhVj06o055m2QNEXZwZ3jT9oqiWcFAENNNsy6Z2NAsRVLxq-Yre0Pjw_yFrC0D-MR53MVTwyLQb0HvuFJoQAnyeRL0C-_wwhLGf8vi9dSgw/w400-h225/20220919_175441.jpg" width="400" /></a></div><br /><div style="text-align: left;"><div style="text-align: left;"><p class="MsoNormal"><b><i><span style="font-size: large;">Ingredients</span></i></b> serves 4<o:p></o:p></p>
<p class="MsoNormal"></p><ul style="text-align: left;"><li>2 Tablespoons butter</li><li>1 teaspoon olive oil</li><li>½ cup shallots, diced</li><li>½ pound brown crimini mushrooms, sliced</li><li>salt and freshly ground black pepper to taste</li><li>1 cup white wine </li><li>1 pound sea scallops</li><li>½ cup heavy whipping cream</li><li>1 egg yolk</li><li>2 teaspoons fresh tarragon, minced</li><li>zest from 1 organic lemon </li><li>¼ cup Gruyère cheese, shredded</li><li>1 teaspoon + 1 pinch paprika</li><li>Also needed: baking dish or casserole</li></ul><p></p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><b><i><span style="font-size: large;">Procedure</span></i></b></p>
<p class="MsoNormal">Melt butter in oil in a large skillet over medium heat. Add
shallots and sauté until translucent, approximately 5 to 8 minutes. Stir in mushrooms, salt,
and black pepper and increase heat to medium-high and cook, stirring often, until
mushrooms are beautifully softened and silky, approximately 10 minutes.</p><p class="MsoNormal">Pour wine into the pan and bring to a simmer. Place scallops into wine and poach in the mushroom mixture
until barely firm, approximately 2 minutes per side. Move scallops to the baking dish, leaving the mushrooms and liquid in the pan.</p>
<p class="MsoNormal">Pour cream into the mushroom mixture and bring to a boil. Cook until the sauce is reduced by half. Whisk the egg yolk, then add in a ladleful of the sauce to temper the eggs so it won't scramble. Pour the egg yolk into the sauce and whisk to combine. Stir in tarragon, lemon zest, and 1 teaspoon paprika.</p>
<p class="MsoNormal">Spoon cream sauce over scallops to coat. Sprinkle with Gruyère cheese and paprika.</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">Preheat the oven's broiler. Broil in the preheated oven until bubbling and cheese is
lightly browned, approximately 5 to 6 minutes.</p></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9J3xVn9SP0HHkrmTup6v9KWFtpICm0S2CoVpQCsHKFhEC0iPWK-CZy7Xt0SjFynXS7nSCKSUKPMe1bDIcmnxGEt1YWqb1TWAvzB_tNjUT73ZZOa5aHhALSalefdOXRwCjV1t7LRf2mXFsvm99ZPzZ13OrvcerL5bhnhuj4Cm6jF_uhFIm3Bpsqqld2w/s2319/20220919_184415.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2319" data-original-width="1715" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9J3xVn9SP0HHkrmTup6v9KWFtpICm0S2CoVpQCsHKFhEC0iPWK-CZy7Xt0SjFynXS7nSCKSUKPMe1bDIcmnxGEt1YWqb1TWAvzB_tNjUT73ZZOa5aHhALSalefdOXRwCjV1t7LRf2mXFsvm99ZPzZ13OrvcerL5bhnhuj4Cm6jF_uhFIm3Bpsqqld2w/w296-h400/20220919_184415.jpg" width="296" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I served this with a simple salad in a mustard vinaigrette and a bottle of French wine...</div><br /><div class="separator" style="clear: both; text-align: center;"><b><i><span style="font-size: large;">L'un Des Sens Orange Wine</span></i></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW1Tz5vOmltF4D5g9_4-Q05ib2dlZF5d9CkffexHzxkncb7umpMkjn90owAtk1tedvISpN59QBAMO77NkcxkEb_U3NK-Z8-ccp8KWAeVkPyKWXSPqzvqfNBAhfg6QFGHXdL0rD3Jzz-maTxIy4Md7q0DZ9R5MHvXI_8-qHyo2cuTx9KMOrXKIer878oA/s2401/20220919_183228.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2401" data-original-width="1800" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW1Tz5vOmltF4D5g9_4-Q05ib2dlZF5d9CkffexHzxkncb7umpMkjn90owAtk1tedvISpN59QBAMO77NkcxkEb_U3NK-Z8-ccp8KWAeVkPyKWXSPqzvqfNBAhfg6QFGHXdL0rD3Jzz-maTxIy4Md7q0DZ9R5MHvXI_8-qHyo2cuTx9KMOrXKIer878oA/w300-h400/20220919_183228.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I picked up this wine because I am a longtime fan of orange wines, really 'skin-fermented' wines. You can read more about orange wines in my post <b><a href="http://culinary-adventures-with-cam.blogspot.com/2016/07/piattino-di-polpo-e-patate-with-skerks.html" target="_blank">Piattino di Polpo e Patate with Skerk's Malvasia</a></b> in which I poured a skin-fermented wine from Italy. But for the most part, my skin-fermented explorations have been with California wineries: I dove into the <b><a href="http://culinary-adventures-with-cam.blogspot.com/2020/05/diving-into-skin-fermented-wine-pool-of.html" target="_blank">skin-fermented pool of Two Shepherds Winery</a></b> for #WinePW's May 2020 and I am a huge fan of Donkey & Goat's wines, especially <b><a href="http://culinary-adventures-with-cam.blogspot.com/2018/02/petrale-sole-fennel-and-potato-gratin.html" target="_blank">their skin-ferments</a></b>.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">So I squealed with glee when I saw a skin-ferment from France and knew that I wanted to feature it for this event. Skin fermented wines are typically heavier than their white wine counterparts, so they are the perfect clash of the seasons wine - when Summer fades into Fall that fare gets a little bit heavier and meat-based.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This bottle is comprised of 70% Chenin Blanc and 30% Melon de Bourgogne. Made in the Loire it is fermented with pomace for five months to create its orange hue. It had lots of citrus on the nose with a sweetness of dried pears or apples. Though it paired well with the Coquilles Saint-Jacques, it was definitely not as orange or funky as I had initially hoped. But it was enjoyable. That's a wrap for the October #Winophiles event. We'll be back next month with Affordable Bourgogne with Cindy of <b><a href="http://www.grape-experiences.com/" rel="nofollow" target="_blank">Grape Experiences</a></b> at the head. Stay tuned for more information.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;">I am adding this to the <b><a href="https://www.spiritblog.net/october-2022-foodies-read/" rel="nofollow" target="_blank">October 2022 #FoodieReads link-up</a></b>.</div><p></p>Camilla Mannhttp://www.blogger.com/profile/08075216373161128140noreply@blogger.com4tag:blogger.com,1999:blog-8276481407880212540.post-90182291328668325032022-10-10T06:00:00.120-07:002022-10-10T19:15:20.225-07:00Briwat Bil Kefta + Other Moroccan-Inspired Bites #EattheWorld<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCnfBZm_OxCiFZemTCpDnzVPjHHcKSiamo_zJU9rHntI-s7hp7Z4isKBSeegBYSH2h8f6xqkXAE8jxnkxk1Yf0bqKBfqZ994MeglNZCg6KpRNpGbpoQTWc53lyjmC-fQyWei3NuPu4QsdF/s1600/DSC_0324.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="902" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCnfBZm_OxCiFZemTCpDnzVPjHHcKSiamo_zJU9rHntI-s7hp7Z4isKBSeegBYSH2h8f6xqkXAE8jxnkxk1Yf0bqKBfqZ994MeglNZCg6KpRNpGbpoQTWc53lyjmC-fQyWei3NuPu4QsdF/s400/DSC_0324.JPG" width="400" /></a></p><div>Welcome to the October 2022 event of our #EattheWorld project, being spearheaded by Evelyne of <b><a href="https://cultureatz.com/" rel="nofollow" target="_blank">CulturEatz</a></b>. Here's <b><a href="https://cultureatz.com/eat-the-world/" rel="nofollow" target="_blank">her challenge</a></b>. </div><div><div class="separator" style="clear: both;"><div style="text-align: center;"><br /></div><div style="text-align: center;"><img border="0" data-original-height="646" data-original-width="1600" height="161" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjkvkP2vj9W81E_NhoL6ZHHMhhfDnRxB8rMLms-zWOcsL1zqq42Ctaq3hVMYcJoWwGTu5MOF53jN0Kriz2_NJJHbh3KiNxui70-ERbt94rRDi163aEAbVwQCwqI3V0sQMSkxQP4KYT8DqO/s400/Eat-the-World-Recipe-Challenge.jpg" style="color: #0000ee;" width="400" /></div><div><br /></div><div>This month, we are sharing recipes from Morocco, here's the #EattheWorld line-up...</div><div><ul style="text-align: left;"><li>Amy’s Cooking Adventures: <a href="https://www.amyscookingadventures.com/2022/10/kefta-tagine-with-eggs-in-tomato-sauce.html" target="_blank"><b>Kefta Tagine with Eggs in Tomato Sauce</b></a> </li><li>Culinary Adventures with Camilla : Briwat Bil Kefta + Other Moroccan-Inspired Bites </li><li>Sneha’s Recipe: <b><a href="https://snehasrecipe.blogspot.com/2022/10/keto-moroccan-whole-oven-roasted.html" target="_blank">Keto Moroccan Whole Oven Roasted Chicken</a> </b></li><li>Sugarlovespices: <b><a href="https://www.sugarlovespices.com/moroccan-vegetable-stew/" target="_blank">Moroccan vegetable stew with butternut squash and chickpeas</a> </b></li><li>Palatable Pastime:<b> <a href="https://palatablepastime.com/2022/10/10/moroccan-roasted-cauliflower-with-sesame/" rel="nofollow" target="_blank">Moroccan Roasted Cauliflower with Sesame</a> </b></li><li>Kitchen Frau: <b><a href="https://www.kitchenfrau.com/moroccan-carrot-salad-with-oranges/" target="_blank">Grated Carrot Salad with Oranges</a> </b></li><li>Pandemonium Noshery: <a href="https://pandemoniumnoshery.blogspot.com/2022/10/bissara-moroccan-legume-soup.html" target="_blank"><b>Bissara - Moroccan Legume Soup</b></a> </li><li>A Day in the Life on the Farm: <a href="http://adayinthelifeonthefarm.blogspot.com/2022/10/harira-eattheworld.html" target="_blank"><b>Harira</b></a></li><li>CulturEatz: <b><a href="https://cultureatz.com/chicken-bastilla/" rel="nofollow" target="_blank">Chicken Bastilla</a></b></li></ul></div></div></div><div style="text-align: center;"><b><i><span style="font-size: large;">Other Moroccan-Inspired Bites</span></i></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo5RUcv-1g0H_0j73euXQ-IAkCbRonrTj53Llbbk-QjXIqc3PVGHDtc3ndtZGJxJb1azJbRzvucvhaB595GM4zzOTjVX4CWsvoXlpS72ewT-8vIKR1__qfqeAnw2g3aI-nUj0MVpA9KRM6QyWGoss-RmoT0mLtf_3K6eGaaTsvVvMhK1N_l05u5rk_2A/s2048/Chicken.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1583" data-original-width="2048" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo5RUcv-1g0H_0j73euXQ-IAkCbRonrTj53Llbbk-QjXIqc3PVGHDtc3ndtZGJxJb1azJbRzvucvhaB595GM4zzOTjVX4CWsvoXlpS72ewT-8vIKR1__qfqeAnw2g3aI-nUj0MVpA9KRM6QyWGoss-RmoT0mLtf_3K6eGaaTsvVvMhK1N_l05u5rk_2A/w400-h309/Chicken.JPG" width="400" /></a></div><br /><div style="text-align: center;"><div style="text-align: left;">While I was initially drawn toward making a tagine, I realized that I have a parade of tagine recipes already posted, including: <a href="Chicken Tagine with Preserved Lemons and Olives" style="font-weight: bold;" target="_blank">Chicken Tagine with Preserved Lemons</a>, <b><a href="https://culinary-adventures-with-cam.blogspot.com/2021/02/chicken-tagine-with-merguez-apricots.html" target="_blank">Chicken Tagine with Merguez, Apricots, and Blood Oranges + 2017 Dineen Vineyards Viognier</a></b>, <b><a href="https://culinary-adventures-with-cam.blogspot.com/2018/01/lamb-shanks-tagine-with-root-vegetables.html" target="_blank">Lamb Shanks Tagine with Root Vegetables</a></b>, and more.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgofs6GjhC1I5_jI_viyps1vSDE-6FOX5pK6sBIt1gqWfPieZmtYIN_QJKqK8CfylcZOVjdXxBy3qa8nQqpEwO8tBGGvoKwj9qqfR8o9zIMO6ighngBZY-bX4vy7J0PuNPQLAuIWb2X2UrCI_OHrVlZNB6Vz_LIyQTwqAFHZWPK8wE33cJsjRJ8YGSZAw/s960/Bstilla.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgofs6GjhC1I5_jI_viyps1vSDE-6FOX5pK6sBIt1gqWfPieZmtYIN_QJKqK8CfylcZOVjdXxBy3qa8nQqpEwO8tBGGvoKwj9qqfR8o9zIMO6ighngBZY-bX4vy7J0PuNPQLAuIWb2X2UrCI_OHrVlZNB6Vz_LIyQTwqAFHZWPK8wE33cJsjRJ8YGSZAw/w400-h640/Bstilla.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><b><a href="https://culinary-adventures-with-cam.blogspot.com/2020/10/seafood-bstilla-domaine-rolet-arbois.html" target="_blank">B'Stilla</a></b>, Moroccan Seafood Pie, is a favorite within my inner circle. Here's <b><a href="https://culinary-adventures-with-cam.blogspot.com/2020/02/magical-white-fish-bstilla.html" target="_blank">another version of the B'Stilla</a></b>. </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbBpxxcrIHcji9Kg6agr5Ug6Wz8RBfr5drVTgTiFYDhOEtC3xB2ljq4wG4s0ahI578kculhneW3qSSiB-GZO7m7u94QCHP8imfb1ELotYk-ix7nLnjW8jsx4Abf8CyBl5HAi_H35BJ-qTQxY3pBRjcoY-6yPt99D_obvOruXFNTuz9alirNneh1b031A/s1600/Cookie.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1066" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbBpxxcrIHcji9Kg6agr5Ug6Wz8RBfr5drVTgTiFYDhOEtC3xB2ljq4wG4s0ahI578kculhneW3qSSiB-GZO7m7u94QCHP8imfb1ELotYk-ix7nLnjW8jsx4Abf8CyBl5HAi_H35BJ-qTQxY3pBRjcoY-6yPt99D_obvOruXFNTuz9alirNneh1b031A/w400-h266/Cookie.JPG" width="400" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Then there is <b><a href="https://culinary-adventures-with-cam.blogspot.com/2019/12/moroccan-cookie-recipe.html" target="_blank">Moroccan cookie</a></b> that my cousin Tiff learned in Morocco. It's one of my favorite thumbprint cookies!</div><div style="text-align: left;"><br /></div></div><div style="text-align: center;"><b><i><span style="font-size: large;">Briwat Bil Kefta</span></i></b></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj77q-fjZXLvNhDopF9IJXBTPn1CZSNZqOtPu9Oc-EiZZHUeg8qzrjPQ1O5URhiEdCvZYhj4jCFKFFZTfzW7_M-07qmJ7aMQFnjQYr_QpeDTSiyfq3bL66TXUW38uwDXo9Z0Ix2DLLk0vam/s1600/DSC_0329.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj77q-fjZXLvNhDopF9IJXBTPn1CZSNZqOtPu9Oc-EiZZHUeg8qzrjPQ1O5URhiEdCvZYhj4jCFKFFZTfzW7_M-07qmJ7aMQFnjQYr_QpeDTSiyfq3bL66TXUW38uwDXo9Z0Ix2DLLk0vam/s400/DSC_0329.JPG" width="400" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Then <span>I came across a savory Moroccan baked, stuffed pastry: Briwat Bil Kefta. It's similar to B</span>örek that appears all over Eastern Europe and Western Asia. Some versions are just cheese, some are just meat. I used both.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi34bIssGQjanxqUbJy2hwcnJXbiOIzhvsutCS89ONCYQu5FQXQrf7bWQh_2JpTgv0vAC4FozZ3XbpIGvo1dXVduE0q0TrMTLjP-TKmGOa5sl96eFQE15emiduhXk_Km3K4UO0Iyq_SfOVj/s1600/DSC_0314.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi34bIssGQjanxqUbJy2hwcnJXbiOIzhvsutCS89ONCYQu5FQXQrf7bWQh_2JpTgv0vAC4FozZ3XbpIGvo1dXVduE0q0TrMTLjP-TKmGOa5sl96eFQE15emiduhXk_Km3K4UO0Iyq_SfOVj/s400/DSC_0314.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Please note that this isn't a traditional Briwat Bil Kefta. I've added some California flair in the shape of fresh fennel, other fresh herbs, and fennel pollen. I also folded in some barberries to the filling because I love their tangy bite. You can substitute dried cranberries if you can't find barberries.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmv9i3rIOeFHqEA0oXUst4KVDNEKNLw6CbT5yOXiOt0dpt7qZCeee9nkvTl4p0KM1TMOEBv6tRR9MC8EiQJXQpa29PG3KgnV5US36q-L9brOzDslGdmCxcfQ9GVA0qYTtGXDiApL_GGV_6/s1600/DSC_0315.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmv9i3rIOeFHqEA0oXUst4KVDNEKNLw6CbT5yOXiOt0dpt7qZCeee9nkvTl4p0KM1TMOEBv6tRR9MC8EiQJXQpa29PG3KgnV5US36q-L9brOzDslGdmCxcfQ9GVA0qYTtGXDiApL_GGV_6/s400/DSC_0315.JPG" width="400" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b><i><span style="font-size: large;">Ingredients </span></i></b>serves 4</div><div class="separator" style="clear: both;"></div><ul><li>1 pound ground sheep or lamb</li><li>1 organic white onion, peeled and thinly sliced (approximately 2 cups)</li><li>1 fennel bulb, trimmed and thinly sliced (approximately 2 cups)</li><li>1 Tablespoon oil</li><li>1 teaspoon ground cumin</li><li>1/4 cup fresh parsley, chopped</li><li>2 teaspoon fresh oregano leaves</li><li>1/2 cup crumbled feta cheese</li><li>1/4 cup dried barberries (substitute dried cranberries if you can't find barberries)</li><li>salt and pepper to taste</li><li>12 pieces phyllo dough cut in half lengthwise to make 24 sheets approximately 8" x 12"</li><li>melted butter for rolling</li></ul><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/AVvXsEiiYuVgJZMxVmKlvO7VRrYxpy_2aQ1_nHbr4x8ZKA5eIeGfFGow0bo-XGKozxCHKefUkzgd7-b8zuK7CjHsH1BxqfXciS4is6BQM5eHNttX95HivpHQ94xJLO-9PXq5oseg6w9FRPlzPRb2/s1600/DSC_0313.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiYuVgJZMxVmKlvO7VRrYxpy_2aQ1_nHbr4x8ZKA5eIeGfFGow0bo-XGKozxCHKefUkzgd7-b8zuK7CjHsH1BxqfXciS4is6BQM5eHNttX95HivpHQ94xJLO-9PXq5oseg6w9FRPlzPRb2/s400/DSC_0313.JPG" width="400" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b><i><span style="font-size: large;">Procedure</span></i></b></div><div class="MsoNormal">Preheat the oven to 350 degrees Fahrenheit. </div><div class="MsoNormal"><br /></div><div class="MsoNormal">In a large skillet, heat the oil and add in the onion and fennel. Cook until the onion is softened and beginning to turn translucent. Crumble in the ground meat, season with cumin, and cook until browned through. Fold in the herbs, then, turn the meat mixture into a colander and drain out the fat; you want the meat as dry as possible for the Briwat Bil Kefta or the dough will get soggy.</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Stir in the feta cheese and barberries. Season to taste with salt and pepper, as needed.<o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">While you're working with the phyllo, keep them covered with a damp kitchen towel as they dry out very quickly.</div><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBDz43pFmwiy8XObDWeltoG440Cw74OWhlM9yc_0TmXrm4H9EvcdHHzaXM6fxsQuxUzzLUy51REs6_VCNGvuX-Ra3kOlc-Ye9FUutxSxyuCZkt2lM7qD7ygpmSKjesHlkGLA4aw-5OQO_R/s1600/DSC_0316.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBDz43pFmwiy8XObDWeltoG440Cw74OWhlM9yc_0TmXrm4H9EvcdHHzaXM6fxsQuxUzzLUy51REs6_VCNGvuX-Ra3kOlc-Ye9FUutxSxyuCZkt2lM7qD7ygpmSKjesHlkGLA4aw-5OQO_R/s400/DSC_0316.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="MsoNormal">Place three sheets of phyllo on a flat surface. Spoon about 1/2 cup of the lamb mixture on the short side of the rectangle in a strip that's about 2" wide. Brush the edges of the phyllo with melted butter, then fold in the edges and roll as tightly as you can without breaking the dough. Place the Briwat Bil Kefta on a lightly buttered baking sheet.</div><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7uu77ssx4RELFYbG0AoLAyoLIJ2-4erfkMXGUlcpgG1APGSCbwE_qwnVZoZ1_05N3Tlk5csNK4SqulVP-ghij_V5GjWPX5mnJSiq5vi-UuYchJHli6vik-7b0cBHZRME6olpAG0k7uxgd/s1600/DSC_0318.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7uu77ssx4RELFYbG0AoLAyoLIJ2-4erfkMXGUlcpgG1APGSCbwE_qwnVZoZ1_05N3Tlk5csNK4SqulVP-ghij_V5GjWPX5mnJSiq5vi-UuYchJHli6vik-7b0cBHZRME6olpAG0k7uxgd/s400/DSC_0318.JPG" width="400" /></a></div><div class="MsoNormal"><br /></div><div class="MsoNormal"> Brush lightly with melted butter and repeat until the tray is full or the filling gone.</div><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsUr4Cfw2zvsUdJXNNHwXe-zZiTqU8FP9zc4oL0xWVGWNUXfA1tlY62jb6KTbK1seyckb6I0l9dbNPhFBDpHYKQfrP2_QbVHm5Revzk4rAmHNhqaiTteU9eECOJZt_4KNxcfHcHnz5DIMU/s1600/DSC_0320.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsUr4Cfw2zvsUdJXNNHwXe-zZiTqU8FP9zc4oL0xWVGWNUXfA1tlY62jb6KTbK1seyckb6I0l9dbNPhFBDpHYKQfrP2_QbVHm5Revzk4rAmHNhqaiTteU9eECOJZt_4KNxcfHcHnz5DIMU/s400/DSC_0320.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="MsoNormal">Once all the rolls are ready, place the tray in the preheated oven. Bake for 23 to 25 minutes. The phyllo should be golden brown and crisp.<o:p></o:p></div><div class="MsoNormal"><br /></div><div class="separator" style="clear: both;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmpC60TlvtCqP0u8lhcnRL2EinxT6rhmMEP_pIRoJ45u1KHQ_DjiJAOAByGljEWj3pBSRo28VWzYpiXHr6tUvevMDonsalAPM0KDpdYKX3Y6H1TaCEsHHb_xlP7hDo6qETzgmgFfacwP5c/s1600/DSC_0323.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmpC60TlvtCqP0u8lhcnRL2EinxT6rhmMEP_pIRoJ45u1KHQ_DjiJAOAByGljEWj3pBSRo28VWzYpiXHr6tUvevMDonsalAPM0KDpdYKX3Y6H1TaCEsHHb_xlP7hDo6qETzgmgFfacwP5c/s400/DSC_0323.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="MsoNormal">Serve warm with your favorite dipping sauce. These were a hit. And that's a wrap on my Moroccan offering for October's #EattheWorld. Stay tuned for our November event a month from now. I can't wait!</div>Camilla Mannhttp://www.blogger.com/profile/08075216373161128140noreply@blogger.com5tag:blogger.com,1999:blog-8276481407880212540.post-56503969542645058462022-10-08T21:00:00.176-07:002022-10-09T11:20:28.578-07:00Suaasat, a Greenlandic Christmas Stew #SundayFunday #LeifEriksonDay<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitKBvsGpCENpRcfCUwxhPhun02IpIdQNSoCCPFi8jp9qzVGD9FpNAgFwToaLCtg3FHgu8HzLJnjZvnyJTZc81aNdj5hEodc_43KdhyxTGwXRtGLlo7-rsuTEkqpKKKoC0tXzWWEG8Z5hLEYhr-H6sFFxYkG_JZcS5Wzq6M0V0cR1U8Ay7wOI8u-dT34A/s1975/20221006_183427.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1975" height="365" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitKBvsGpCENpRcfCUwxhPhun02IpIdQNSoCCPFi8jp9qzVGD9FpNAgFwToaLCtg3FHgu8HzLJnjZvnyJTZc81aNdj5hEodc_43KdhyxTGwXRtGLlo7-rsuTEkqpKKKoC0tXzWWEG8Z5hLEYhr-H6sFFxYkG_JZcS5Wzq6M0V0cR1U8Ay7wOI8u-dT34A/w400-h365/20221006_183427.jpg" width="400" /></a><br /></p><div style="text-align: left;">Thanks to Stacy of <b><a href="https://www.foodlustpeoplelove.com/" rel="nofollow" target="_blank">Food Lust People Love</a></b>, Sue of <b><a href="https://palatablepastime.com/" rel="nofollow" target="_blank">Palatable Pastime</a></b>, Rebekah of <b><a href="http://rebekahrose.blogspot.com/" rel="nofollow" target="_blank">Making Miracles</a></b>, and Wendy of <b><a href="https://adayinthelifeonthefarm.blogspot.com/" rel="nofollow" target="_blank">A Day in the Life on the Farm</a></b> for coordinating this low-stress group, Sunday Funday. This week, Amy of <b><a href="http://www.amyscookingadventures.com/" rel="nofollow" target="_blank">Amy's Cooking Adventures</a></b> with hosting and she has us cooking like a Viking to celebrate Leif Erikson Day. Here's the line-up...</div><p></p><p></p><li><b><a href="https://www.amyscookingadventures.com/2022/10/meatball-lefse-wraps-for-leif-erikson.html" rel="nofollow" target="_blank">Meatball Lefse Wraps</a></b> from Amy’s Cooking Adventures</li>
<li><b><a href="https://www.foodlustpeoplelove.com/2022/10/crispy-green-herb-patties.html" rel="nofollow" target="_blank">Crispy Green Herb Patties</a></b> from Food Lust People Love</li>
<li><b><a href="https://adayinthelifeonthefarm.blogspot.com/2022/10/kjttkaker-med-brunsaus-norwegian.html" rel="nofollow" target="_blank">Kjøttkaker med brunsaus (Norwegian Meatballs)</a></b> from A Day in the Life on the Farm</li>
<li><b><a href="https://www.karenskitchenstories.com/2022/10/norwegian-havrekjeks-sweet-and-salty.html" rel="nofollow" target="_blank">Norwegian Havre Kjeks (Sweet and Salty Oatmeal Rounds)</a></b> from Karen’s Kitchen Stories</li>
<li><b><a href="https://snehasrecipe.blogspot.com/2022/10/pannekaken-norwegian.html" rel="nofollow" target="_blank">Pannekaken - Norwegian Pancakes</a></b> from Sneha’s Recipe</li>
<li>Suaasat, a Greenlandic Christmas Stew from Culinary Adventures with Camilla</li>
<li><b><a href="https://palatablepastime.com/2022/10/09/swedish-pickled-herring-appetizer/" rel="nofollow" target="_blank">Swedish Pickled Herring Appetizer</a></b> from Palatable Pastime</li>
<p></p><div style="text-align: center;"><b><i><span style="font-size: large;">Leif Erikson and Norse Cooking</span></i></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVt_MCIQBE5sddV73muP8ibttlezcLT8Wf_xqDAo7Z4QlscQRwqHvcoGI8hvntllCKdEo77oafuTmY2d3Bthe63PjNvvL-4oEhbbsbuni9Cot2WNkwZeFXghEn57o-k_UzEf59f4bsEa0XQMAFCPgvlWyF8ajnuoJNITD9RFfpc8YGxdb6Sy7666VdhQ/s960/Iceland.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="960" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVt_MCIQBE5sddV73muP8ibttlezcLT8Wf_xqDAo7Z4QlscQRwqHvcoGI8hvntllCKdEo77oafuTmY2d3Bthe63PjNvvL-4oEhbbsbuni9Cot2WNkwZeFXghEn57o-k_UzEf59f4bsEa0XQMAFCPgvlWyF8ajnuoJNITD9RFfpc8YGxdb6Sy7666VdhQ/w400-h225/Iceland.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I adore challenging prompts and 'cook like a Viking' certainly qualifies! I started with what I knew about Leif Erikson: Viking. Explorer. Born in Iceland. Died in Greenland. Likely the first European to set foot on North America...a good five hundred years before Christopher Columbus. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn0bhPNI4N5cgh2VT-gIVowDfp0U9F3Cjj-nBgciQpQwL28WW9dILBPF_BwdT5P347F_wujecrFRI5Lzloh_H92PiuexRVGVZWQnvx83pywHtQN2pDbqWott_aH8VTFqmOxlEYq_ClDyL8xzrPXDriXJRqOWfXpZ5u7GRGq33DYTkJWhRRUEWVde_WgA/s1600/Able.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1066" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn0bhPNI4N5cgh2VT-gIVowDfp0U9F3Cjj-nBgciQpQwL28WW9dILBPF_BwdT5P347F_wujecrFRI5Lzloh_H92PiuexRVGVZWQnvx83pywHtQN2pDbqWott_aH8VTFqmOxlEYq_ClDyL8xzrPXDriXJRqOWfXpZ5u7GRGq33DYTkJWhRRUEWVde_WgA/w400-h266/Able.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I considered a re-do from <b><a href="http://culinary-adventures-with-cam.blogspot.com/2019/12/my-inaugural-jolabokaflod-icelandic.html" target="_blank">my first Jolabokaflod of all kinds of Icelandic edibles</a></b>. Then there's all of our Danish favorites, including <b><a href="http://culinary-adventures-with-cam.blogspot.com/2020/01/fastelavnsboller-some-danish-culinary.html" target="_blank">Fastelavnsboller</a></b>, <b><a href="http://culinary-adventures-with-cam.blogspot.com/2019/12/gldelig-jul-nisser-and-mormor-agnes.html" target="_blank">Mormor Agnes’ Æbleskiver</a></b>, and <b><a href="http://culinary-adventures-with-cam.blogspot.com/2020/04/pickled-fish-plethora-of-textures-and.html" target="_blank">pickled fish</a></b>. But I wanted to do something new and also figured Vikings would probably go for something with less technique and no special equipment required. Then I stumbled across references to...</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><i><span style="font-size: large;">Suaasat, a Greenlandic Christmas Stew</span></i></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBnyrOLiwTdXFm3h13R2faaHONOfrl32a7TgEaBbeMTT8-sa2-8XSYSAI1y_Oyt92kFCy5aNDNTBSCaLo0oYlvixebjoYkMP70aPWiGBBGmvmwYKHaLGwaEjfS3MaFwNyqOW9YyEmkEg8Z9ihtM_gV0RYv63YgDmxbcBPwcpHJrotM-D46lajHsYWUWg/s2401/20221006_165730.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="2401" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBnyrOLiwTdXFm3h13R2faaHONOfrl32a7TgEaBbeMTT8-sa2-8XSYSAI1y_Oyt92kFCy5aNDNTBSCaLo0oYlvixebjoYkMP70aPWiGBBGmvmwYKHaLGwaEjfS3MaFwNyqOW9YyEmkEg8Z9ihtM_gV0RYv63YgDmxbcBPwcpHJrotM-D46lajHsYWUWg/w400-h300/20221006_165730.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Suaasat is a traditional Greenlandic soup. It was new for me to start with a recipe that begins: "1 kilogram of reindeer or seal meat." But I adapted and we were quite pleased with this easy, one-pot dinner.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Turns out that while it can be made with reindeer, seal meat is tradition though I read that it is always made with whale, caribou, and seabirds. Okay, talk about a use-what-you-have kinda dish. It called for barley which I didn't have. I considered adding quinoa, buckwheat, or rice; then I found some Fregola Sarda in my pantry that looks like barley in size. So, I used that.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This, obviously, isn't a traditional Suaasat. This is typically all just put in a pot with water and boiled till cooked. I browned the meat before braising and used chicken stock instead of just water. I adapted for my California kitchen and palate! But this was delicious and will appear on our table again soon...maybe for Christmas.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><u>Ingredients</u> serves 4</div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>1 pound beef stew meat</li><li>1 Tablespoon olive oil</li><li>1 cup diced onions</li><li>1 cup diced carrots</li><li>1 cup diced celery</li><li>2 cups sliced mushrooms</li><li>1/2 cup dried cherries</li><li>1 sprig sage leaves</li><li>2 sprigs thyme</li><li>4 cups chicken stock</li><li>2 cups water</li><li>1-1/2 cups grain of your choice (barley is traditional, I used Fregola Sarda)</li><li>salt and pepper to taste</li><li>Also needed: bread for serving</li></ul></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE8A9w8QVkcSGABWhrG_-pqx5K9PpG1EckOyT9yNslNJb3sfAZBKgZp0SCbh15nuCvFG2zi8Uaef1ryUpSxch_Y9xW8s6yUQ1jrOG-sJAlj5-K12J7t-1HB7IQKSm7To9QRHSsNwS1jLboZc6ivYSCmlKqOnYTET38ESJe8Z8dZAemFmkKzvAoKXHcwQ/s3202/20221006_183408.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="3202" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE8A9w8QVkcSGABWhrG_-pqx5K9PpG1EckOyT9yNslNJb3sfAZBKgZp0SCbh15nuCvFG2zi8Uaef1ryUpSxch_Y9xW8s6yUQ1jrOG-sJAlj5-K12J7t-1HB7IQKSm7To9QRHSsNwS1jLboZc6ivYSCmlKqOnYTET38ESJe8Z8dZAemFmkKzvAoKXHcwQ/w400-h225/20221006_183408.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><u>Procedure</u></div><div class="separator" style="clear: both; text-align: left;">Heat oil in a large pot. Add in the meat and brown on all sides. Stir in the onions, carrots, celery, mushrooms, and dried cherries. Add in the herbs and pour in the liquid. Bring to a boils, then reduce heat to a hearty simmer and cook for 1 hour.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Stir in your grain and cook for another 30 minutes. If the stew is thickened to your liking, season to taste with salt and pepper. If the broth is still too thin, raise the heat and cook until desired consistency. Serve hot with sliced bread.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaS-nVZ3CTCgeXZ7wGN9XB5sNcg50mPdlBr1MknzoQbViBaOhK15V33iySRaWc6EhzNF-td8xvtXabj4x3iFXFkd4yb1sTmLvQaewQCeFot0Unup-HvOHtgge9tQs8vs-Q2xkTwow83c0n4XYdoTx3icDTIKV20O0I_sYlLhn1QlGHWxhhg4RHLxciKw/s3024/20221006_183634.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="1700" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaS-nVZ3CTCgeXZ7wGN9XB5sNcg50mPdlBr1MknzoQbViBaOhK15V33iySRaWc6EhzNF-td8xvtXabj4x3iFXFkd4yb1sTmLvQaewQCeFot0Unup-HvOHtgge9tQs8vs-Q2xkTwow83c0n4XYdoTx3icDTIKV20O0I_sYlLhn1QlGHWxhhg4RHLxciKw/w360-h640/20221006_183634.jpg" width="360" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">The day that I served this stew also happened to be National Orange Wine Day. No, it's not wine made with oranges. But it's just funky enough to go with a stew that's supposed to be made from reindeer or seals!</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/AVvXsEh4HeksFQIkCmMabzbSVbzxX7CZ3bZc0gAuIKYNwvcBRp71woHdM_Sr6dzqUj-J-YnfktbAseCEdJ1b9WZVOjvtidFD43KWDuFEUYer1Vm6jZ9aNNp2_j7cCkL3yZMrHhoN7zsBNAhmWw2_zaoEWEcbUr05uT28Zu_zPyP2xy-YMAF9BaaQBgcd8KI1bg/s3087/20221006_183114.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3087" data-original-width="2211" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4HeksFQIkCmMabzbSVbzxX7CZ3bZc0gAuIKYNwvcBRp71woHdM_Sr6dzqUj-J-YnfktbAseCEdJ1b9WZVOjvtidFD43KWDuFEUYer1Vm6jZ9aNNp2_j7cCkL3yZMrHhoN7zsBNAhmWw2_zaoEWEcbUr05uT28Zu_zPyP2xy-YMAF9BaaQBgcd8KI1bg/w286-h400/20221006_183114.jpg" width="286" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">If you are interested in reading about orange wine, you can visit my post <b><a href="http://culinary-adventures-with-cam.blogspot.com/2020/05/diving-into-skin-fermented-wine-pool-of.html" target="_blank">Diving into the Skin Fermented Wine Pool of Two Shepherds Winery</a></b>. To go with my suaasat, I poured the 2021 Gris Gris from <b><a href="https://www.donkeyandgoat.com/" rel="nofollow" target="_blank">Donkey & Goat Winery</a></b>. They have been a favorite of mine since I made their acquaintance years ago. Between the Brandts of Donkey & Goat and William of Two Shepherds, my skin-fermented obsession is heartily supported.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This 2021 Gris Gris is Jake's favorite of the Donkey & Goat releases this year. And I love that it's a blend that honors the devasting losses from their El Dorado vineyards due to the Caldor Fire. With a much lower yield than usual, they picked everything they could from the vines and blended along with 14% of the 2020 Ramato Pinot Gris to create this fun, funky wine. And despite the usual red-meat-goes-with-red-wine 'rule' this wine was delicious with my Greenlandic Christmas stew.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">That's a wrap for this week's Sunday Funday event. We will be back next week with Halloween party treats. Stay tuned!</div><p></p>Camilla Mannhttp://www.blogger.com/profile/08075216373161128140noreply@blogger.com5tag:blogger.com,1999:blog-8276481407880212540.post-68383031821692194372022-10-07T07:00:00.006-07:002022-10-15T08:02:16.356-07:00Celebrating #MerlotME with Mushrooms, Truffles, and a Wine from a Cal Alumna #WinePW<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6D0V3BQDrxcxKzIqywObQqBtKo_rtl97zqbKDU_eBbuaXzVl3A2g2mgG0MOONJA2Dqmoh1zVSo32oXj7_4MBSuM6elSMO-wfNoy20a3wJDruzM3B5GYnuFIEzU77R2nHLAIPw6y1vAUytagPwyS0Un85yjPz8bOaPSCsgcLGzTqfnZlRo6Ek1i3qE-Q/s3202/20220922_183842.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3202" data-original-width="1800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6D0V3BQDrxcxKzIqywObQqBtKo_rtl97zqbKDU_eBbuaXzVl3A2g2mgG0MOONJA2Dqmoh1zVSo32oXj7_4MBSuM6elSMO-wfNoy20a3wJDruzM3B5GYnuFIEzU77R2nHLAIPw6y1vAUytagPwyS0Un85yjPz8bOaPSCsgcLGzTqfnZlRo6Ek1i3qE-Q/w360-h640/20220922_183842.jpg" width="360" /></a><br /></p><div style="text-align: left;">This month - the 8th annual, in fact - the Wine Pairing Weekend group is celebrating a month of Merlot. You can read Jeff of <b><a href="https://foodwineclick.com/" rel="nofollow" target="_blank">Food Wine Click!</a></b>'s invitation: <b><a href="https://foodwineclick.com/2022/09/19/invitation-to-8th-annual-winepw-and-merlotme-celebration/" rel="nofollow" target="_blank">here</a></b>. That post also includes a recap of all our years from 2015 to 2021. So, if you are needing any Merlot pairing inspiration this month, we have you covered.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">And I can't wait to see what this year brings. Jeff has also asked us to add a focus on sustainability as that has been a recurring theme in our wine groups recently.</div><p></p><div style="text-align: left;">If you are reading this early enough, feel free to join our live chat on Twitter on Saturday, October 8th at 8am Pacific. Follow the hashtag #WinePW along with #MerlotME. And be sure to add those to anything you tweet so we can see it. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Here's the 2022 line-up of the #WinePW posts for #MerlotME...</div><div style="text-align: left;"><ul><li>Wendy from A Day in the Life on the Farm shares <b><a href="https://adayinthelifeonthefarm.blogspot.com/2022/10/merlot-smooth-savory-and-sustainable.html" rel="nofollow" target="_blank">Merlot: Smooth, Savory and Sustainable</a></b>.</li>
<li>Cindy at Grape Experiences shares <b><a href="http://www.grape-experiences.com/2022/10/comfort-food-savory-slow-cooker-chicken-classic-merlot/" rel="nofollow" target="_blank">Comfort Food and Wines for Fall: Savory Slow Cooker Chicken and Classic Merlot</a></b>.</li>
<li>Camilla at Culinary Adventures with Camilla shares "Celebrating #MerlotME with Mushrooms, Truffles, and a Wine from a Cal Alumna."</li>
<li>David at Cooking Chat shares <b><a href="https://cookingchatfood.com/pasta-sauce-ground-beef/" rel="nofollow" target="_blank">Everyday Pasta Sauce with Ground Beef and Chickpeas</a></b>.</li>
<li>Jane at Always Ravenous shares <b><a href="https://alwaysravenous.com/fall-food-pairings-with-merlot-winepw/" rel="nofollow" target="_blank">Fall Food Pairings with Merlot</a></b>.</li>
<li>Robin at Crushed Grape Chronicles shares <b><a href="https://www.crushedgrapechronicles.com/merlotme-with-figs-cherries-and-a-nice-grilled-steak-winepw/" rel="nofollow" target="_blank">#MerlotMe with figs, cherries and a nice grilled steak</a></b>.</li>
<li>Linda at My Full Wine Glass shares <b><a href="https://www.myfullwineglass.com/kicking-off-merlotme-month-with-napa-valley-wine-and-lasagna-soup-winepw%ef%bf%bc/" rel="nofollow" target="_blank">Kicking off #MerlotMe month with Napa Valley wine and no-bake lasagna</a></b>.</li>
<li>Jennifer at Vino Travels shares <b><a href="http://www.vinotravelsitaly.com/2022/10/Merlot-pairing-with-pappardelle-bolognese.html" rel="nofollow" target="_blank">Warm up with Merlot and Pappardelle Bolognese</a></b>.</li>
<li>Gwendolyn at Wine Predator...Gwendolyn Alley shares <b><a href="https://winepredator.com/2022/10/08/smoked-lamb-beef-meatloaf-says-merlotme-with-sonomas-decoy-and-washingtons-pedastal-winepw/" rel="nofollow" target="_blank">Smoked Lamb/Beef Meatloaf Says #MerlotMe with Sonoma’s Decoy and Washington’s Pedastal</a></b>.</li><li>Liz at What's in That Bottle? posts <b><a href="https://whatsinthatbottle.com/2022/10/07/three-family-owned-merlots-for-fall-merlotme-winepw/" rel="nofollow" target="_blank">Three Family-Owned Merlots for Fall #MerlotMe</a></b>.</li><li>Susannah at Avvinare admits <b><a href="https://avvinare.com/2022/10/07/forever-a-devoted-merlot-fan-merlotme/" rel="nofollow" target="_blank">Forever A Devoted Merlot Fan</a></b>.</li><li>Terri at Our Good Life pairs <b><a href="https://www.terristeffes.com/2022/10/provencal-eggplant-stew-decoy-merlot.html" rel="nofollow" target="_blank">Provencal Eggplant Stew + Decoy Merlot</a></b>.</li>
<li>Jeff at Food Wine Click! shares <b><a href="https://foodwineclick.com/2022/10/07/merlot-and-40-cloves-of-garlic-merlotme-winepw/" rel="nofollow" target="_blank">Merlot and 40 Cloves of Garlic</a></b>.</li>
</ul>
</div><p></p><div style="text-align: center;"><b><i><span><br /></span></i></b></div><div style="text-align: center;"><span style="font-size: large;"><b><i><span>Kathryn Hall, </span></i></b><b><i><span>an Impressive Cal Alumna</span></i></b></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyYXR4mxo6zV6PdG5m-llC0f2zfaa6sz-s425Qf4-BU6Y1k3V66xq1ueF9sWFt6cUelnjwiJ9jroCIzWV1alt76Dhoz5j8IUCF6vxkzT79bIo4rEwfy3F6lxRKlcwldTDha3YvnVDVGSHouUk4UM0C6bfg6gGqbhf--kpRk7_KO3qTtQtBbwAJvxev7Q/s2401/20220921_163856.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2401" data-original-width="1800" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyYXR4mxo6zV6PdG5m-llC0f2zfaa6sz-s425Qf4-BU6Y1k3V66xq1ueF9sWFt6cUelnjwiJ9jroCIzWV1alt76Dhoz5j8IUCF6vxkzT79bIo4rEwfy3F6lxRKlcwldTDha3YvnVDVGSHouUk4UM0C6bfg6gGqbhf--kpRk7_KO3qTtQtBbwAJvxev7Q/w300-h400/20220921_163856.jpg" width="300" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;">This year my younger son started at Cal and my little Cal gal heart is full of mamma bear pride and school spirit. I mean, I have had a lifetime membership to the alumni association for over two decades; I still read <i>The Daily Californian</i> online and <i>California</i> from cover to cover when it shows up in my mailbox. And now that D is there, I have banished Stanford red from my wardrobe for the next four years! Only kidding about that one. Though I definitely don't wear red anywhere near Berkeley.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div class="separator" style="clear: both; font-style: italic; font-weight: bold; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjng3pYezzFR5py378rlMSw-wu0KrlPsBzRUfgdYiFNd_ZFoXcNd29vWSt3ywXIrWINShQVs-jOXa5JuBA_BAtePuMzjWDVPQHFWZnPs8tVsMyC-ctTsDvPHXa1CZotFNaiR7jvI5UJZJj0nsSduO70518m3PnKz8JdCNVk2qovPTvJUCAsvPWKqDoaug/s1689/Cal%20Fam.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="950" data-original-width="1689" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjng3pYezzFR5py378rlMSw-wu0KrlPsBzRUfgdYiFNd_ZFoXcNd29vWSt3ywXIrWINShQVs-jOXa5JuBA_BAtePuMzjWDVPQHFWZnPs8tVsMyC-ctTsDvPHXa1CZotFNaiR7jvI5UJZJj0nsSduO70518m3PnKz8JdCNVk2qovPTvJUCAsvPWKqDoaug/w400-h225/Cal%20Fam.jpg" width="400" /></a></div><div class="separator" style="clear: both; font-style: italic; font-weight: bold; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">In the most recent edition of <i>California</i> there was an advertisement for The Graduate Wine Collective, a wine club featuring wines crafted by UC Berkeley alumni. In case you are interested in that list, read it <b><a href="https://alumni.berkeley.edu/cal-spirit/alumni-wineries/" rel="nofollow" target="_blank">here</a></b>. I didn't join the club, well, not yet anyway. But I did research several of the wineries and tracked down several bottles to share and pair over the next months. I also discovered that I have already tried several of them without knowing of their Cal connection. More on that soon. But when I sourced a bottle of the 2016 Hall Merlot, I knew that that was my pick for this event.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlSD2fzDz4luTmUBE9Jr_2kvUSPqO_KHOLNwc6NbdX9XX12p39oo07o1u2_PDPpndgeG2XhMqkttzFHqu6kJIxlZeh7TDOIL_DtpRViV3ewQn5XCSJAyFE6aXz7MZ6a6IckwVaS5bF_gTD1-X5BbRtPmHRuRSVq8QYmI9zGLPkUjVlUEqSdIL6ws91Uw/s950/Bears.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="950" data-original-width="712" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlSD2fzDz4luTmUBE9Jr_2kvUSPqO_KHOLNwc6NbdX9XX12p39oo07o1u2_PDPpndgeG2XhMqkttzFHqu6kJIxlZeh7TDOIL_DtpRViV3ewQn5XCSJAyFE6aXz7MZ6a6IckwVaS5bF_gTD1-X5BbRtPmHRuRSVq8QYmI9zGLPkUjVlUEqSdIL6ws91Uw/w300-h400/Bears.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Kathryn Hall graduated from Cal with a degree (BA) in Economics in 1968. She also received a joint Berkeley-Columbia Executive Masters in Business Administration (BCEMBA) from Cal and Columbia in 2007. Somewhere in there she received her Doctor of Jurisprudence (JD) from UC San Francisco's Hastings College of Law. She was the United States Ambassador to Austria from 1997 to 2001 and currently serves on the Napa Legal Aid Board of Directors. She is fluent in French and German; she is a wife and a mother of four. Hall is one impressive gal! Along with all of that and the reason I am shining the spotlight on her today: She is the owner and proprietor of HALL Wines along with her husband, Craig.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><i><span style="font-size: large;">HALL's Sustainability</span></i></b></div><div class="separator" style="clear: both; text-align: center;"><i><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaEOUBXf7a6mfyWU94AkK9AhmN5GXAgzrGu0W9nK9URxn8c2TEL7QpLZJd6OmPxeNjZzmKJlix_xZ6WluCXa2VILkpC5BgpfUG0IbbVKAjApi-g0oyTkUIOQ3A_DW2pDyTk8WiRvP3O3kdC4Cbk2bRDzYFoJ_hT_Ds5FVdV_Z7FR_I7hIxGCR_UbcG1Q/s2312/20220922_183414.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2312" data-original-width="1733" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaEOUBXf7a6mfyWU94AkK9AhmN5GXAgzrGu0W9nK9URxn8c2TEL7QpLZJd6OmPxeNjZzmKJlix_xZ6WluCXa2VILkpC5BgpfUG0IbbVKAjApi-g0oyTkUIOQ3A_DW2pDyTk8WiRvP3O3kdC4Cbk2bRDzYFoJ_hT_Ds5FVdV_Z7FR_I7hIxGCR_UbcG1Q/w300-h400/20220922_183414.jpg" width="300" /></a></div><div style="text-align: left;"><br /></div></i></div><div class="separator" style="clear: both; text-align: left;">While The Young Republicans was the largest student-run club on campus during my era, most people I know who went through Berkeley - and I am definitely in that camp - end up as tree-hugging hippies.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Diving deep into whatever I could find about Kathryn Hall and HALL Wines, I wasn't surprised by their stated core values and how they translate those values into action and practice. From their people to their buildings, they are impressively responsible.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">All HALL Estate vineyards are part of the Napa County Certified Winery program. Five of the vineyards have been certified organic by the California Certified Organic Farmers (CCOF) and all eleven vineyards are Certified Sustainable by the California Sustainable Winegrowing Alliance. These certifications require the implementation of rigorous standards from irrigation standards, to eco-friendly farming, and natural plant treatments.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">HALL's St. Helena tasting room was awarded LEED® (Leadership in Energy and Environmental Design) Gold Certification, established by the U.S. Green Building Council. That's the second LEED® Gold award for the property which was previously recognized as the first winery in California to earn LEED® Gold for its fully-sustainable production facility in 2009. </div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;">Additionally, all of their employees are given
40 hours per year to volunteer for a charitable organization of their choosing.
So, they really care about the longevity of their people as well as the planet.</span></div><div class="separator" style="clear: both; text-align: left;">
<p class="MsoNormal"><span style="font-family: inherit;">I poured the HALL 2016 Merlot. It was a rich,
vibrant ruby hue with a luxurious nose of cinnamon, cloves, ripe black cherries
and a whiff of violets. On the palate the wine was voluptuous and silky with
ample red fruits, rich cocoa, and moderate tannins. The wine's finish was
long with notes of wet granite. This was a wine that we enjoyed long after we had finished our dinner...just delightful conversation over a beautiful wine.</span></p></div></div><div style="text-align: center;"><b><i><span style="font-size: large;">Merlot + Mushrooms</span></i></b></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjob05Gzh0dFk1HcGGWpg67ndaopXRTRWdN7JO84lVdv7UhHobznCZ7CtEm_RJuFpn_CSZD3SUZV2SK5TrJg211LFsWuvFRCGIwHiOKYzH9x8IlJndG77Hbz80YfrTuEvQzT8yfgGXe54ikgJ1ZXuUbSg1el8Iwjg05oa80NGatFVLu7IR6eWTfQLxbRQ/s2401/20220921_164839.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="2401" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjob05Gzh0dFk1HcGGWpg67ndaopXRTRWdN7JO84lVdv7UhHobznCZ7CtEm_RJuFpn_CSZD3SUZV2SK5TrJg211LFsWuvFRCGIwHiOKYzH9x8IlJndG77Hbz80YfrTuEvQzT8yfgGXe54ikgJ1ZXuUbSg1el8Iwjg05oa80NGatFVLu7IR6eWTfQLxbRQ/w400-h300/20220921_164839.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;">From all my years participating in this, I knew that mushrooms and Merlot are a match made in foodie heaven. So, I created several different mushroom pairings for our #MerlotME wines. First up: <b><a href="https://culinary-adventures-with-cam.blogspot.com/2022/09/three-mushroom-pate-j-lohr-2020-los.html" target="_blank">Three Mushroom Pâté + J. Lohr 2020 Los Osos Merlot</a></b> and <b><a href="http://culinary-adventures-with-cam.blogspot.com/2022/10/black-trumpet-flatbread-2018-cuda-ridge.html" target="_blank">Black Trumpet Flatbread + 2018 Cuda Ridge Merlot</a></b>. And, given that it's only the second weekend in the month, there will be plenty of others!</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimEDbI32YZ8XmkQtFTtQoj3NEvzDhPFZCGWseOZjfNxzGPu-0UEdlkVc992JTnFoXrbKF_WGS1zNTrlExpX_VMyOerawqPGEzHtTMqSXnzCeQVwi3vocix9vQRmcGihMFu2JqFWnkBukfK8BSVgjIvn55j-05uYb6DrQA_vD8TSkfU6FfyXqxHdolAMg/s3202/20220921_164758.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3202" data-original-width="1800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimEDbI32YZ8XmkQtFTtQoj3NEvzDhPFZCGWseOZjfNxzGPu-0UEdlkVc992JTnFoXrbKF_WGS1zNTrlExpX_VMyOerawqPGEzHtTMqSXnzCeQVwi3vocix9vQRmcGihMFu2JqFWnkBukfK8BSVgjIvn55j-05uYb6DrQA_vD8TSkfU6FfyXqxHdolAMg/s320/20220921_164758.jpg" width="180" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNsXBo1E3boQNNPoLKLzvCOWkyLcmNHBOfDczr7PcjH8NVh8NYnIw1c-DRupHw4raCdmZKSU4EPfTLBsOb4J_ERE9fCiJQOGQTOuGBAYkVv6alRsOGVw9DxoQVLqgAZhVcathQZEfdDFUVvyo7nZ4Zaw2WsqleL2fGN1TNvJ5e03xDu1daRmMROKkHpw/s3202/20220921_172719.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3202" data-original-width="1800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNsXBo1E3boQNNPoLKLzvCOWkyLcmNHBOfDczr7PcjH8NVh8NYnIw1c-DRupHw4raCdmZKSU4EPfTLBsOb4J_ERE9fCiJQOGQTOuGBAYkVv6alRsOGVw9DxoQVLqgAZhVcathQZEfdDFUVvyo7nZ4Zaw2WsqleL2fGN1TNvJ5e03xDu1daRmMROKkHpw/s320/20220921_172719.jpg" width="180" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><i><span style="font-size: large;">Truffled Risotto-Stuffed Portabello</span></i></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEienb6T5pXMUw01DYyVR7bQZyd_rIEri2vNUKHtM6zMRkETrVXLSgKvcIQZeA1YZMqe1grG3GFJGAyZ9xVgfRvlHuKoD0tV7dxKkVx7PeesxcIeRbniziFr0YJ6pczwHEipfcFayfl5RQazzhMFVtIrzu60ufebCZr1KEcqaTZqCXs7JKkAu5pGn5DwTA/s2401/20220922_174824.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="2401" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEienb6T5pXMUw01DYyVR7bQZyd_rIEri2vNUKHtM6zMRkETrVXLSgKvcIQZeA1YZMqe1grG3GFJGAyZ9xVgfRvlHuKoD0tV7dxKkVx7PeesxcIeRbniziFr0YJ6pczwHEipfcFayfl5RQazzhMFVtIrzu60ufebCZr1KEcqaTZqCXs7JKkAu5pGn5DwTA/w400-h300/20220922_174824.jpg" width="400" /></a><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: left;">But to pour with the HALL Merlot, I wanted to go all out with mushrooms and truffles. Fungus galore! I roasted portabello mushrooms, filled them with mushroom risotto, topped them <span style="font-family: inherit;">with sautéed mushrooms and truffle slices, and drizzled everything lightly with truffle oil.</span></div><p class="MsoNormal"><o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><b><i><span style="font-size: large;">Ingredients</span></i></b> serves 2</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8qGs8y1Gkyroibvj_rqnS7XWtYsZBo_6fJ1O5qMCbom7m9uLOIUfmH3xMVv-3j_HPRDmkEKQj4cUcGA-Ms20ei3pZYw64yZG0qfRTDXnnfBSRkANVpTx2hIMDEEwwTrWXir4Vi61VInZ7AD2_TmoIAuKtKggeWLBJcexic84sOTAptjYB9rqv5mZqyw/s2401/20220922_175951.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="2401" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8qGs8y1Gkyroibvj_rqnS7XWtYsZBo_6fJ1O5qMCbom7m9uLOIUfmH3xMVv-3j_HPRDmkEKQj4cUcGA-Ms20ei3pZYw64yZG0qfRTDXnnfBSRkANVpTx2hIMDEEwwTrWXir4Vi61VInZ7AD2_TmoIAuKtKggeWLBJcexic84sOTAptjYB9rqv5mZqyw/w400-h300/20220922_175951.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Roasted Portabellos</div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li><span style="font-family: inherit;">2 portabello mushrooms</span></li><li><span style="font-family: inherit;">1 tablespoon olive oil + 1/2 teaspoon truffle oil</span></li><li><span style="font-family: inherit;">4 cloves garlic, peeled and minced</span></li><li><span style="font-family: inherit;">salt and pepper</span></li></ul></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;">Finishing</span></div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li><span style="font-family: inherit;">mushroom risotto (similar to this <b><a href="http://culinary-adventures-with-cam.blogspot.com/2022/09/risotto-allamarone-con-funghi.html" target="_blank">Risotto all'Amarone</a></b> - just use all stock instead of stock and wine)</span></li><li><span style="font-family: inherit;">4 ounces crimini mushrooms, sliced</span></li><li><span style="font-family: inherit;">1 Tablespoon olive oil + 1/2 teaspoon truffle oil</span></li><li><span style="font-family: inherit;">truffle slices</span></li><li><span style="font-family: inherit;">truffle salt</span></li><li><span style="font-family: inherit;">herbs for garnishing</span></li></ul></div><div class="separator" style="clear: both; text-align: left;">
<div style="text-align: center;"><span style="font-family: inherit; font-size: large;"><b><i><br /></i></b></span></div><div style="text-align: center;"><span style="font-family: inherit; font-size: large;"><b><i>Procedure</i></b></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDpzOBmoIRjZdPwunYv3F3L-Aq0KpFnmC1SmMzM3YUIvmQ3hJtOqv-eRMWvf4wmvLcTbGpVKRuyNTQf4WjuOC_br1DYxTpib9yutTH4YyhyOYMlAxCxlunGdI3V-VSK8UXLQflZ-lxtg92XwWZ8MuZs4eAVLGuQjn9TrGuX6HVUw7qzhCFO5MetpAyoQ/s2401/20220922_182159.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="2401" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDpzOBmoIRjZdPwunYv3F3L-Aq0KpFnmC1SmMzM3YUIvmQ3hJtOqv-eRMWvf4wmvLcTbGpVKRuyNTQf4WjuOC_br1DYxTpib9yutTH4YyhyOYMlAxCxlunGdI3V-VSK8UXLQflZ-lxtg92XwWZ8MuZs4eAVLGuQjn9TrGuX6HVUw7qzhCFO5MetpAyoQ/w400-h300/20220922_182159.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div>
<div style="text-align: left;"><u>Roasted Portabellos</u></div><div style="text-align: left;"><span style="font-family: inherit;">Heat oven to 400 degrees Fahrenheit. Remove the stems from the mushrooms and save for the topping.</span></div>
<p class="MsoNormal"><span style="font-family: inherit;">Brush insides and outsides of mushrooms with oil
then season with salt and pepper. Top each mushroom 2 minced cloves of garlic. Arrange mushrooms, gill side up, on a baking
sheet, and roast until tender and beginning to brown, approximately 15 minutes.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: inherit;">Flip mushrooms and roast until mushrooms are brown and slightly dry, approximately 5 minutes more.<o:p></o:p></span></p></div><u>Finishing</u><div>Heat olive oil and truffle oil in a skillet. Stir in sliced mushrooms and truffle slices. Cook until just softened.</div><div><br /></div><div>Spoon warm risotto into the roasted portabellos mushrooms. Top with sautéed mushrooms. Dot with more truffle slices. Sprinkle with herbs and a bit of truffle salt. Serve immediately.<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/AVvXsEg5EtNvKZOSgfFCf70xT62gElNiGE2Xaevd8-LhX9dMMBiTioXGSa3fnvpSVHEPVHO8rIX3kWujzJRAPLaT5zNyDSN1e1a928M-cdlOA8qhg-54YJmXhJG07hdaYMzrKwAK8Q01-yuqFAR-wGNxRyqqwLltfIPWKbI1BKLtKQHnBaGJgQr8EYq3LPD1FQ/s2401/20220922_184101.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="2401" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5EtNvKZOSgfFCf70xT62gElNiGE2Xaevd8-LhX9dMMBiTioXGSa3fnvpSVHEPVHO8rIX3kWujzJRAPLaT5zNyDSN1e1a928M-cdlOA8qhg-54YJmXhJG07hdaYMzrKwAK8Q01-yuqFAR-wGNxRyqqwLltfIPWKbI1BKLtKQHnBaGJgQr8EYq3LPD1FQ/w400-h300/20220922_184101.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">Well, that is a wrap on my #WinePW post for #MerlotMe month though I have many more pairings to share before the month is out. Stay tuned! And next month, the group will be back with pairings of Zinfandel. Martin of <b><a href="https://enofylzwineblog.com/" rel="nofollow" target="_blank">ENOFYLZ Wine Blog</a></b> will be leading the discussion.</div><p></p></div>Camilla Mannhttp://www.blogger.com/profile/08075216373161128140noreply@blogger.com9tag:blogger.com,1999:blog-8276481407880212540.post-86843063847887501362022-10-03T12:44:00.003-07:002022-10-03T12:44:51.078-07:00Back to Basics Sourdough Boules and My Butter Board Experiment<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQVfZ4BWbBlYypowljdIXaQ92G_MKmwLPPmLuOWsJUIvs6Ano_q_DkLcmfO9C_vjTcFP6Vmh4JomikBZXBqgocVYyJMGfdn8_sRoGuYGE1jzzU-qLj5K7BNrd_8qjCD-nfMTvIp2N2XNaKZh7ewQOigNdPqq0YcbxIarkTrexsY_GEeBk_qmQ8bTMufA/s2313/20221002_080123.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1734" data-original-width="2313" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQVfZ4BWbBlYypowljdIXaQ92G_MKmwLPPmLuOWsJUIvs6Ano_q_DkLcmfO9C_vjTcFP6Vmh4JomikBZXBqgocVYyJMGfdn8_sRoGuYGE1jzzU-qLj5K7BNrd_8qjCD-nfMTvIp2N2XNaKZh7ewQOigNdPqq0YcbxIarkTrexsY_GEeBk_qmQ8bTMufA/w400-h300/20221002_080123.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">In 2020, COVID jumpstarted my forays into sourdough baking and my starter - that I was gifted from a friend - was named Dough-ba Fett. He flourished. I made boule after boule; I even used Dough-ba in <b><a href="https://culinary-adventures-with-cam.blogspot.com/2021/06/english-muffins-breadbakers.html" target="_blank">English Muffins</a></b>, <b><a href="https://culinary-adventures-with-cam.blogspot.com/2021/04/sourdough-puff-pastry-bunny-ears.html" target="_blank">Puff Pastry</a></b>, and <b><a href="https://culinary-adventures-with-cam.blogspot.com/2021/01/sourdough-croissants-sundayfunday.html" target="_blank">Croissants</a></b>. But, after two and a half years, I murdered Dough-ba. Yikes! Well, it was really more of neglect than malice. And, when I went to grab Dough-ba's jar from the fridge, he was completely dried and a little bit molded. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I hopped into the Secret Sourdough Society to which I belong and asked if anyone local to me had some starter to share. I drove over, picked up the starter, and fed it as soon as I returned home. Then I fed and discarded throughout the week until my new starter was bubbly and vigorous. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">In fact, he made quite a mess! It was just in time for making some boules before my mother-in-law and father-in-law arrived for a quick visit. I know she loves my bread. When I was actively baking boules all the time, I experimented with different flours and various add-ins. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilhF2kGexKSBaaGe29DiJgqjw7ihVqtiqlMUxwIiGG-4J0Hunz0Czlcw-kV8B7qpqvIulvtxDAsmRf7KeDFCVo79ZASaBAY8maanoCvC_X2A3Z9p1UrYI-CM5vTgrtXteNBWCpdi8gHZWiqnuGl4h1P94zqLZdzsLGiJvRj1uYsvuFkuxSIG4DR0m3Cg/s1600/Doughba.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1199" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilhF2kGexKSBaaGe29DiJgqjw7ihVqtiqlMUxwIiGG-4J0Hunz0Czlcw-kV8B7qpqvIulvtxDAsmRf7KeDFCVo79ZASaBAY8maanoCvC_X2A3Z9p1UrYI-CM5vTgrtXteNBWCpdi8gHZWiqnuGl4h1P94zqLZdzsLGiJvRj1uYsvuFkuxSIG4DR0m3Cg/s320/Doughba.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I was going to rename <i>this</i> starter, but I really love the character Jake created for him. So, we will continue with Dough-ba Fett v.2.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><i><span style="font-size: large;">Back to Basics Sourdough Boules</span></i></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnbg7kk3ypsooe6q1oEe5-cnGys1MqGpSu68VviF3NnvZ6v3IYSgFOsP-DL1Awmd7R-QKya1nJvKjN1HMVdqGl5erXZopbVAfbFdaIT7IzfJ3VJB3B4H5YwSvtc-0HPjRbNqyBg25uQZ0AxEAzFMfcgj3ngj2DihZaZYqPFTzPkPlcTjZLuNUC81M9gg/s1801/20221001_071759.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1801" data-original-width="1800" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnbg7kk3ypsooe6q1oEe5-cnGys1MqGpSu68VviF3NnvZ6v3IYSgFOsP-DL1Awmd7R-QKya1nJvKjN1HMVdqGl5erXZopbVAfbFdaIT7IzfJ3VJB3B4H5YwSvtc-0HPjRbNqyBg25uQZ0AxEAzFMfcgj3ngj2DihZaZYqPFTzPkPlcTjZLuNUC81M9gg/w400-h400/20221001_071759.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">For this first baking, I decided to go back to basics. I used a mixture of all-purpose and Type 2 flour, but as soon as I get my hands on some rye flour, that will be added in as it's my favorite! Also, I use weight measurements, versus volume, when baking bread. It makes things more accurate and predictable.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div style="text-align: center;"><b><i><span style="font-size: large;">Ingredients </span></i></b>makes 2 loaves<br /></div><ul><li>200 grams sourdough starter</li><li>600 grams warm water + 50 grams warm water</li><li>600 grams all-purpose flour + more as needed</li><li>400 grams Type 2 flour (substitute rye flour or any other kind you prefer)</li><li>20 grams salt</li><li>rice flour for sprinkling in Dutch oven</li><li>Also needed: banneton proofing baskets or bowls lined with floured tea towels, Dutch ovens</li></ul><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="clear: both; text-align: center;"><b><i><span style="font-size: large;">Procedure</span></i></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHtFd43t5nWifal5UKwDFF-N71J-INK8-jiAnJCKL6VP1xxyBi6YZl5xzsQVfYAjhwMe_MCPvKGdaotccGu-Y85Y7H8JRHCLBZ-qQxEg5SnxABnuZaXt1svfYJ5KMjCnmrUzoGCEpOLUkL/s1600/94380060_10157297165553036_1410459121043374080_o.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHtFd43t5nWifal5UKwDFF-N71J-INK8-jiAnJCKL6VP1xxyBi6YZl5xzsQVfYAjhwMe_MCPvKGdaotccGu-Y85Y7H8JRHCLBZ-qQxEg5SnxABnuZaXt1svfYJ5KMjCnmrUzoGCEpOLUkL/s400/94380060_10157297165553036_1410459121043374080_o.jpg" width="266" /></a></div><p>Place 200 grams of starter in the bottom of a large mixing bowl. Pour in 600 grams warm water. Use your hands to blend everything together so that all of the flour is moistened. Let stand for 30 minutes.<br /><br />Pour in another 50 grams warm water, sprinkle in the 20 grams of salt, and gently knead the dough until the water is completely absorbed.<br /><br /></p><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwWtH3Bj5He6Smv5ehnZEBBR3pirerSQHGDNVm4G2-fj3O7sDXiNmQnV03CDrmnf1rYNjXy-bhMKaxOol0i_dczdlZO__nF6OI3mofJB2zODrIHUOlP9Ly-eOffVP4_8KJUJP9ehJL6X5V/s1600/94231151_10157297165473036_886955796535967744_o.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="959" data-original-width="640" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwWtH3Bj5He6Smv5ehnZEBBR3pirerSQHGDNVm4G2-fj3O7sDXiNmQnV03CDrmnf1rYNjXy-bhMKaxOol0i_dczdlZO__nF6OI3mofJB2zODrIHUOlP9Ly-eOffVP4_8KJUJP9ehJL6X5V/s400/94231151_10157297165473036_886955796535967744_o.jpg" width="266" /></a></div><br />Now start the folds: rotating 90 degrees four times every thirty minutes for 4 hours.<br /><br /><div style="text-align: left;">Run your hand under warm water, grab one side of the dough and pull from underneath, folding it over the top of the ball. Rotate the bowl 90 degrees and repeat. Rotate. Repeat. And a fourth time so that the bowl has completed a full circle.</div><p></p><div style="text-align: left;">By the end of the 4 hours, the dough should be billowy and increased in volume. Note: if the weather is getting colder, it make take longer than 4 hours. Just be patient.</div><div class="MsoNormal"><o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="MsoNormal">Lightly flour a workspace and use a dough scraper to divide the dough ball in half. Transfer the dough balls to the work surface. Lightly flour the banneton or towel-lined bowl.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="MsoNormal">Now repeat the folds, but with dry hands to shape the boules while creating tension in the top. Or, my lovely kitchen assistant does it so I can take photos of the process.</div><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw7Eo0_ukV7cjLTuQOybqLPWJrw4AtRh-Wq3cffIgF3brBTUILL18wf9ebgbkOzSI3aTQURIiszFlGN40W693wky7zvLxtirNVmRW10tCC6m4G0ym4LQpCA_m8sXG8IVWgZRVFCHiiVcRg/s1600/94188521_10157297165643036_2932367077140332544_o.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="960" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw7Eo0_ukV7cjLTuQOybqLPWJrw4AtRh-Wq3cffIgF3brBTUILL18wf9ebgbkOzSI3aTQURIiszFlGN40W693wky7zvLxtirNVmRW10tCC6m4G0ym4LQpCA_m8sXG8IVWgZRVFCHiiVcRg/s400/94188521_10157297165643036_2932367077140332544_o.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="MsoNormal">Keep the floured side of the ball down and fold from top to bottom four times while rotating the dough. This keeps the sticky side inside. </div><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2-dfrWqShv_qAZkVhz7ERK4txD1DTypavwEwx7gz5JiHJR15gl7RbICRIyUrUkYzx_oiPPu1Ha6_0-iHRwWLw3bQOTN9yCCEalcw_D3smONYKMmassoYeTCDHL47n6ZtHTnFwPePXejaB/s1600/94256915_10157297165713036_6433555091772407808_o.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="960" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2-dfrWqShv_qAZkVhz7ERK4txD1DTypavwEwx7gz5JiHJR15gl7RbICRIyUrUkYzx_oiPPu1Ha6_0-iHRwWLw3bQOTN9yCCEalcw_D3smONYKMmassoYeTCDHL47n6ZtHTnFwPePXejaB/s400/94256915_10157297165713036_6433555091772407808_o.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="MsoNormal">Flip the ball over and work the dough into a tight round. Let stand for 15 minutes. Repeat three times.</div><div class="MsoNormal"><br /></div><div class="MsoNormal">After the third shaping, place the dough ball, rounded side up, in the floured banneton.</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Place boules in the fridge for 24 to 72 hours to proof.</div><div class="MsoNormal"><br /></div><div class="MsoNormal">When you are ready to bake, preheat the oven to 500 degrees Fahrenheit. Place the empty Dutch ovens (bottoms only) into the oven. When the oven reaches temperature - an in-oven thermometer is very, very helpful - let the oven stay at 500 degrees for 1 hour.</div><div class="MsoNormal"><br /></div><div class="MsoNormal">After an hour, remove the Dutch ovens and reduce the oven temperature to 450 degrees Fahrenheit. Lightly flour the inside of the ovens with a sprinkling of rice flour. Gently pull the dough away from the sides of the banneton and invert into the Dutch oven.</div><div class="MsoNormal"><br /></div><div class="MsoNormal">You can score the top with razors, but I have decided that I much prefer to let the loaf split and vent organically. Place the lid on the Dutch oven and return the pots carefully to the hot oven. Bake for 30 minutes.</div><div class="MsoNormal"><br /></div><div class="MsoNormal">After 35 minutes, carefully remove the lid and return the pots to the oven again. Bake for an additional 8 to 10 minutes, depending on how browned you like your crust.</div><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7cyrFJWRTJMPBZiqZw1zt0koAfbq21WlKyRaEtg9_3PLtt72Bkb6bIKkKuCblBaFRRNiCAp-DUuCcfKIF8qWBURuTy8gne9B4h1Lck422M_45RtMoSEJ_FuS3ajWA-ARKpTkLHSbdMkvscwzY5Y5ykbieKIfgpMs5Z-u28dpvNs7J6u_3J7rqINExSQ/s2401/20221002_071048.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2401" data-original-width="1800" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7cyrFJWRTJMPBZiqZw1zt0koAfbq21WlKyRaEtg9_3PLtt72Bkb6bIKkKuCblBaFRRNiCAp-DUuCcfKIF8qWBURuTy8gne9B4h1Lck422M_45RtMoSEJ_FuS3ajWA-ARKpTkLHSbdMkvscwzY5Y5ykbieKIfgpMs5Z-u28dpvNs7J6u_3J7rqINExSQ/w300-h400/20221002_071048.jpg" width="300" /></a></div><div class="MsoNormal"><br />The loaves should be firm and crunchy on the top, golden brown, and feel hollow when the bottom is tapped. Move the loaves to a wire rack and let cool for at least an hour before slicing! Enjoy.</div><div class="MsoNormal"><br /></div><div class="MsoNormal" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9hnNi3qBIvcVO1P7zvGfqB2rI42sYJE_gZOW8fpEXQmR6YkutZ9QurC1tzDfeCcgXx9DUmP5XmMPWPp6e9SMUj1Q6emAxBJUG0sBdJ19ROneAF-42vUjLltpyamhAc0FsRC-46YyyG4AkRyOgcfL23iroBucfUxRgr9tHpLlbeLRBNopP0v6K4b_6YQ/s2401/20221002_081645.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2401" data-original-width="1800" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9hnNi3qBIvcVO1P7zvGfqB2rI42sYJE_gZOW8fpEXQmR6YkutZ9QurC1tzDfeCcgXx9DUmP5XmMPWPp6e9SMUj1Q6emAxBJUG0sBdJ19ROneAF-42vUjLltpyamhAc0FsRC-46YyyG4AkRyOgcfL23iroBucfUxRgr9tHpLlbeLRBNopP0v6K4b_6YQ/w300-h400/20221002_081645.jpg" width="300" /></a></div></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><i><span style="font-size: large;">My Butter Board Experiment</span></i></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtUxVOL208vjCJ9ZJNh2sgC-PA4QdBksrcHjyZV9Xpl-4R2GU5GcOx7HRkFLQmJEfCf8nhaJG2mfiCPIxND7aO3sHukMakcynMnYO8yIpZxYYjg5LLaM8Tn1jwqUGSrml2nJQ0Kv_ukgmqcyNweoSI5CEifWODj9mXztTVjVJiXKPxkB8KEyylrlrd8g/s2401/20221002_075419.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="2401" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtUxVOL208vjCJ9ZJNh2sgC-PA4QdBksrcHjyZV9Xpl-4R2GU5GcOx7HRkFLQmJEfCf8nhaJG2mfiCPIxND7aO3sHukMakcynMnYO8yIpZxYYjg5LLaM8Tn1jwqUGSrml2nJQ0Kv_ukgmqcyNweoSI5CEifWODj9mXztTVjVJiXKPxkB8KEyylrlrd8g/w400-h300/20221002_075419.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">If you follow my blog or social media at all, you'll know how much <b><a href="https://culinary-adventures-with-cam.blogspot.com/2020/12/cheese-boards-feast-for-eyes-and.html" target="_blank">I adore making cheese boards</a></b>. So when I heard about the butter board trend, I was intrigued. It's not as complicated as a cheese board, really, it's just butter smeared on a board, topped with an assortment of toppings, and served with warm bread.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvOJd-YZfZRyDD5BMgxbFnEJ41O973oNCOSiF2i4Wcl4EyZ1bviI4zSuC9DBSp05gFqCQ3-hrUgkPCgzHvTNB8RkaF9dsfs2tUKLmTa6BZ1tK5lds9VqAYBB_Lbbhl66pDN6xCduzcEpymxfLaZ7wIVThHxaGKeuiGdc6ULFE03crL7qQND29i3JQPVw/s1922/20221003_123254.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1922" data-original-width="1441" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvOJd-YZfZRyDD5BMgxbFnEJ41O973oNCOSiF2i4Wcl4EyZ1bviI4zSuC9DBSp05gFqCQ3-hrUgkPCgzHvTNB8RkaF9dsfs2tUKLmTa6BZ1tK5lds9VqAYBB_Lbbhl66pDN6xCduzcEpymxfLaZ7wIVThHxaGKeuiGdc6ULFE03crL7qQND29i3JQPVw/w300-h400/20221003_123254.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I went with a drizzle my butter with Calabrian hot honey, a sprinkle of seaweed seasoning salt, and some allium blossoms from the garden.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyOYjfEtimbOvxy50lrZj_fWJU8IIQ1o4lLExHFw8m7IM6nXleaP4UpENJaRImp8hYFWXilkWVECDwcPispYkN04te-9AP9k-AUE60qt8KA7NaPp51BH1shSifhWxdamWcWlsAx-US6uTIaYt4o1UC3xEC4I99KXtDcWmsTpYxQjjj_RhH3OYHuN0d7A/s2401/20221002_081639.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2401" data-original-width="1800" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyOYjfEtimbOvxy50lrZj_fWJU8IIQ1o4lLExHFw8m7IM6nXleaP4UpENJaRImp8hYFWXilkWVECDwcPispYkN04te-9AP9k-AUE60qt8KA7NaPp51BH1shSifhWxdamWcWlsAx-US6uTIaYt4o1UC3xEC4I99KXtDcWmsTpYxQjjj_RhH3OYHuN0d7A/w300-h400/20221002_081639.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">While this was a fun experiment, I am still partial to my olive oil and vinegar dipping bowl!</div></div>Camilla Mannhttp://www.blogger.com/profile/08075216373161128140noreply@blogger.com0tag:blogger.com,1999:blog-8276481407880212540.post-3332296707064592502022-10-03T09:01:00.004-07:002022-10-17T17:53:45.694-07:00Black Trumpet Flatbread + 2018 Cuda Ridge Merlot #MerlotME #WinePW #Sponsored<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><div><i><span style="font-size: x-small;">This is a sponsored post written by me on behalf Cuda Ridge Wines, one of the #MerlotMe event sponsors. </span></i></div><div><i><span style="font-size: x-small;">Complimentary wine was provided for this post and this page may contain affiliate links. </span></i></div><div><i><span style="font-size: x-small;">However, all opinions expressed here are my own.</span></i></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBXSMUp47wAS1JGJb1gmXNMlKlXa5gaY6uUzjOEdKSKzVWtCZ9JjnsrrrRhSQhZ-xYVbTgS-Z3AD1SMPICvj9HBMmh7ducVtMHUZT22wcD6Z85ym-vv6S1SGUmIwJwcRp32WVeVfD1ix8nqXt9RwhDtU4I_ZsFiVJTmw4by1TwybwIivVIBdZytn6DbA/s3202/20220921_172719.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3202" data-original-width="1800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBXSMUp47wAS1JGJb1gmXNMlKlXa5gaY6uUzjOEdKSKzVWtCZ9JjnsrrrRhSQhZ-xYVbTgS-Z3AD1SMPICvj9HBMmh7ducVtMHUZT22wcD6Z85ym-vv6S1SGUmIwJwcRp32WVeVfD1ix8nqXt9RwhDtU4I_ZsFiVJTmw4by1TwybwIivVIBdZytn6DbA/w362-h640/20220921_172719.jpg" width="362" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">The month of Merlot begins now! When #MerlotME rolls around, I always have a nice selection of bottles to pair. And since I have always loved pairing mushrooms with Merlot - and because my mushroom-averse child is off at college and unable to ruin my mushroom dishes with his eye-rolling and complaining - I decided to put mushrooms on the tables as often as I'd like. Here continues my parade of Merlot + Mushroom pairings for #MerlotME 2022! I have already shared my <a href="https://culinary-adventures-with-cam.blogspot.com/2022/09/three-mushroom-pate-j-lohr-2020-los.html" style="font-weight: bold;" target="_blank">Three Mushroom Pâté + J. Lohr 2020 Los Osos Merlot</a>.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><i><span style="font-size: large;">2018 Cuda Ridge Merlot</span></i></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKaOdotqs8Tk5y1dAiPRP_hImftgJemjP-ZpYG4ttnbkg7VfmlvpYdBS5zwqDxWSzWTn_6GE5ecqla5tTafRJ482JV0v4OzTeRDJMru123q2xY_IQkce9XfJY6GzjHW8AD8h0nFh9RZ-ezEhzulpNHX4Tz3MqlW6OjRJkPasFWunkovz5FMc5qbmURrw/s2401/20220928_154741.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2401" data-original-width="1800" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKaOdotqs8Tk5y1dAiPRP_hImftgJemjP-ZpYG4ttnbkg7VfmlvpYdBS5zwqDxWSzWTn_6GE5ecqla5tTafRJ482JV0v4OzTeRDJMru123q2xY_IQkce9XfJY6GzjHW8AD8h0nFh9RZ-ezEhzulpNHX4Tz3MqlW6OjRJkPasFWunkovz5FMc5qbmURrw/w300-h400/20220928_154741.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">This year I received a bottle of Merlot from new-to-me Cuda Ridge Wines. And I was delighted to try a wine from Livermore Valley. Though it's not that far from where I am in California I rarely have wines from that area for some reason. I will have to fix that soon.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Cuda Ridge Wines was founded by Larry and Margie Dino. They produce Bordeaux-style wines. In addition to Merlot they also produce Semillion, Sauvignon Blanc, Cabernet Sauvignon, Cabernet Franc, Malbec, and Petit Verdot. All are small batch lots of less than 500 cases.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvKGwnQuIHf3vzasiZrqeWO3DrjSgIiGWe-c7B9jV8MiNeb8Htpmp5yyOrIpLZ-uQSm7D0pM5IxA5mfDk39mSQs6aUp_NVj1n9Lrh-QRXTiqnBGERXLyIk1ebPeCmKAk_I8klwy8sIg5R8cAKgPP3MchAHUzhqySF08_B7BeRGXAx8ftO94wbkEstcpQ/s1801/20220921_171528.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1801" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvKGwnQuIHf3vzasiZrqeWO3DrjSgIiGWe-c7B9jV8MiNeb8Htpmp5yyOrIpLZ-uQSm7D0pM5IxA5mfDk39mSQs6aUp_NVj1n9Lrh-QRXTiqnBGERXLyIk1ebPeCmKAk_I8klwy8sIg5R8cAKgPP3MchAHUzhqySF08_B7BeRGXAx8ftO94wbkEstcpQ/w400-h400/20220921_171528.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This wine pours an inky purple with a red rim. On the nose, there are layers of black fruit and chocolate, with a tinge of walnut. On the palate, those aromas are mirrored with a meatiness and mouthfeel from being barrel-aged in French oak. In 2021, this Merlot was honored with a Double Gold Medal in the UNCORKED Wine Competition and the Silver Medal in the <i>San Francisco Chronicle</i> Wine Competition. What a wine!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I recently watched an Instagram live with Larry Dino. And I was tickled to hear the background of their winery name and label! So, 'Cuda' refers to his muscle car!! He owns a 1970 Barracuda that is plum crazy purple. I don't still have my bottle...and my close-up of the label doesn't show this. But there is a very abstract car hood and wheel behind the name. How cool is that??</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Again with the mushrooms and Merlot, you ask?! Yes. I homemade pizza with smoked mozzarella, black trumpet mushrooms, fresh oregano, a scant drizzle of truffle oil, and a sprinkle of sea salt.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div style="text-align: center;"><span style="font-size: large;"><b><i>Black Trumpet Flatbread</i></b></span></div><div style="clear: both;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS6X8qx0_7E3R7THnr14cX_vdE02d-tk4Dn2AG4FLn5ijPAEHKkc-kKzU6dzMym0EnGKoJ3gHSFklkWqAv9faeftsw-gLio6aDTNJ7TQInY9kVh3nn7UvcdHa9LIoozORspgoGgUg2sZkqPiF3QrW2Pp-5MoyPgZkVWgDg4B1947pq8YwxB3Y_R7Ixkw/s3202/20220921_173000.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3202" data-original-width="1800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS6X8qx0_7E3R7THnr14cX_vdE02d-tk4Dn2AG4FLn5ijPAEHKkc-kKzU6dzMym0EnGKoJ3gHSFklkWqAv9faeftsw-gLio6aDTNJ7TQInY9kVh3nn7UvcdHa9LIoozORspgoGgUg2sZkqPiF3QrW2Pp-5MoyPgZkVWgDg4B1947pq8YwxB3Y_R7Ixkw/w360-h640/20220921_173000.jpg" width="360" /></a></div><p class="MsoNormal">My favorite pizza crust is Mark Bittman's "No Work Mostly Whole Wheat Pizza Dough." This is the easiest pizza dough I have ever made! But it does require lots of lead time. The recipe suggests letting the dough ferment for six to twelve hours and that the longer you let it ferment, the more complex the flavor.</p><div><br /></div><div style="text-align: center;"><b><i><span style="font-size: large;">Ingredients </span></i></b>makes two 12" thin crust pizzas</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgngcrID4fzlpx1RcJSxjf6ioyWN0sZaWa5OjgVxU2s4yGP8MhhdLaLH1TxrR8chC7H5U7ixjWQaxLXkWQakydyAs5Ws02SQ7vnMd8X4DAhh3umSEOIAOW7w1-ubXBqGWgW-7wjRXD6I1Hx/s1600/DSC_0001.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgngcrID4fzlpx1RcJSxjf6ioyWN0sZaWa5OjgVxU2s4yGP8MhhdLaLH1TxrR8chC7H5U7ixjWQaxLXkWQakydyAs5Ws02SQ7vnMd8X4DAhh3umSEOIAOW7w1-ubXBqGWgW-7wjRXD6I1Hx/s400/DSC_0001.JPG" width="266" /></a></div><p class="MsoNormal"><br /><u>Basic Dough</u> makes 2 pizzas, depending on size<br /></p><div class="MsoNormal"></div><ul><li>2 cups whole wheat flour</li><li>1 cup white flour</li><li>1/2 teaspoon active dry yeast</li><li>1 teaspoon salt</li><li>2 Tablespoons olive oil</li><li>1-1/2 cups warm water</li></ul><p class="MsoNormal"><u><br /></u><u>Sauce</u> (you have enough for four pizzas)<br /></p><ul><li>1 large can San Marzano tomatoes, whole (I used an 800g can)</li><li>3 cloves garlic, peeled and pressed</li><li>1 teaspoon crushed oregano leaves</li><li>freshly ground salt</li><li>freshly ground pepper</li><li>1 Tablespoon olive oil</li></ul><p class="MsoNormal"><br /><u>Toppings</u><br /></p><ul><li>smoked mozzarella, thickly sliced</li><li>black trumpet mushrooms (mine were dried...reconstituted according to package)</li></ul><p class="MsoNormal"><br /><u>Finishing</u><br /></p><ul><li>fresh oregano</li><li>truffle oil for drizzling</li><li>sea salt for sprinkling</li></ul><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><b style="text-align: start;"><i><span style="font-size: large;">Procedure</span></i></b></div><div class="separator" style="clear: both; text-align: center;"><b style="text-align: start;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZK7UKm_E1RBdky067m5BHX05E7D2yUlER2Ld6d_ibBXJg55ordqD5QD8kE8t-p2xQCtX17xD-YJPZ3qSWzyqNMMORVYk1tIXcq4dKFQWd2O2CWDpxyWY_PRXhiir2hixgPO8Tkji6Ny9h5JC0CCzD9yuhuLLQxLotg8tG2ajwsscWshj5rlRrIF2TbA/s4000/20220921_171113.jpg" style="font-weight: 400; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1800" data-original-width="4000" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZK7UKm_E1RBdky067m5BHX05E7D2yUlER2Ld6d_ibBXJg55ordqD5QD8kE8t-p2xQCtX17xD-YJPZ3qSWzyqNMMORVYk1tIXcq4dKFQWd2O2CWDpxyWY_PRXhiir2hixgPO8Tkji6Ny9h5JC0CCzD9yuhuLLQxLotg8tG2ajwsscWshj5rlRrIF2TbA/w400-h180/20220921_171113.jpg" width="400" /></a></b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="MsoNormal"><u><span style="font-family: inherit;">Basic Dough</span></u></div><p class="MsoNormal"><span>Mix all of the dough ingredients together in a large bowl. The texture will be a wet, sticky dough. Cover and let ferment for as long as you can - between six and twelve hours. At the end of that, use the dough as you would use any pizza dough.</span><br /></p><div class="MsoNormal" style="-webkit-text-stroke-width: 0px;"><div style="margin: 0px;"><span style="font-family: inherit;">Preheat the oven to 450 degrees Fahrenheit. Divide the dough into two or three pieces, depending on how large or small you want the pizzas. Roll the dough into an oval shape on your silicone mat or parchment-lined baking sheet.</span></div><div style="margin: 0px;"><span style="font-family: inherit;"><br /></span></div><div style="margin: 0px;"><span style="font-family: inherit;">Or, if you have someone more adventurous, you can toss them. Here's how that conversation went...</span></div><div style="margin: 0px;"><span style="font-family: inherit;"><br /></span></div><div class="MsoNormal"><span style="font-family: inherit;">J: Are you going to throw the dough in the air?<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit;">C: What?<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit;">J: Are you going to throw the dough?<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit;">C: How many years have I been making pizza for us? Have I ever thrown the pizza dough?<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit;">J: Let me try!</span></div><div class="MsoNormal"><span style="font-family: inherit;">C: Okay.</span></div><div class="MsoNormal"><span style="font-family: inherit;"><br /></span></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu_xx0URmvX8C88he6ViAlXZd7Sg5o7FffD3zTNnBEzO44UnVjfz2FDEvK4a7XnOxrYviL-uMiGReQh-alQnr4HSZJY4BepU4C51lsCz-4GgPPdlBNsuwitNfBzRM6GJcSFmY_2qBWj_Uc/s1600/DSC_0035.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1002" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu_xx0URmvX8C88he6ViAlXZd7Sg5o7FffD3zTNnBEzO44UnVjfz2FDEvK4a7XnOxrYviL-uMiGReQh-alQnr4HSZJY4BepU4C51lsCz-4GgPPdlBNsuwitNfBzRM6GJcSFmY_2qBWj_Uc/s400/DSC_0035.JPG" width="250" /></a></div><div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjmqBBhiRpi_O6vMafvIKk_3Wj8ztnxWvnTlr6QkHQlYS7zBshMGxCQulTpAnK9BvRmLBJAcA5dNg83xkMe6ggltm0TVVwg0mS_dZST-rMrk9KKaNuQ_G3dd7SjKTaEhb7rT5Obmkx_xTR/s1600/DSC_0034.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjmqBBhiRpi_O6vMafvIKk_3Wj8ztnxWvnTlr6QkHQlYS7zBshMGxCQulTpAnK9BvRmLBJAcA5dNg83xkMe6ggltm0TVVwg0mS_dZST-rMrk9KKaNuQ_G3dd7SjKTaEhb7rT5Obmkx_xTR/s320/DSC_0034.JPG" width="213" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj_KRhPWAxbGoTOIuzM9gy4C6EDCUpvHGI-YBnvUd9hICxPGo25Jl8y5PfpjpOrSz-dkOPn-mHuq6Z294yvIYaB3hnsuEWi8I50LVGs0mnifMrr7yaamgnRB-fcv9gOmdrs0CpW4MOJU7R/s1600/DSC_0036.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj_KRhPWAxbGoTOIuzM9gy4C6EDCUpvHGI-YBnvUd9hICxPGo25Jl8y5PfpjpOrSz-dkOPn-mHuq6Z294yvIYaB3hnsuEWi8I50LVGs0mnifMrr7yaamgnRB-fcv9gOmdrs0CpW4MOJU7R/s320/DSC_0036.JPG" width="200" /></a><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Sauce</u></div><div style="text-align: left;">Place all of the ingredients - except for the olive oil - in a large skillet. And bring to a boil. Use a wooden spoon or potato masher to smash the tomatoes into a sauce. Reduce heat to medium and cook until the sauce it thickened. Stir in olive oil and remove from heat.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Pizza</u></div><div style="text-align: left;">Once the dough is rolled, or tossed, to your desired thickness, spoon some of the sauce onto the crust and spread to within 1/2" of the edge. Place slices of smoked mozzarella and black trumpet mushrooms over the top. Place in the preheated oven for 15 minutes.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1lcgZPQjaHt_aPpCjEz46cGyS20JTUk30YZbrb2Pk5YBDDQ_gn6IZ5nnUfCTgx5YPJp9Cgm2jpj5RHkopN7M4ULUH4lnTNjt3sKXcR_sXmEEf7P3uNgtc2VPQjUYgm73GOXbvb7pfTSV_9VaxxxFhReKqB_Ztwxi__ju17i-dD3FRrg8zn6P51k83bg/s2999/20220921_172920.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1686" data-original-width="2999" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1lcgZPQjaHt_aPpCjEz46cGyS20JTUk30YZbrb2Pk5YBDDQ_gn6IZ5nnUfCTgx5YPJp9Cgm2jpj5RHkopN7M4ULUH4lnTNjt3sKXcR_sXmEEf7P3uNgtc2VPQjUYgm73GOXbvb7pfTSV_9VaxxxFhReKqB_Ztwxi__ju17i-dD3FRrg8zn6P51k83bg/w400-h225/20220921_172920.jpg" width="400" /></a></div><div class="separator" style="clear: both;"><br /></div><div style="text-align: left;"><u>Finishing</u></div><div style="text-align: left;">Remove the pizzas from the oven and sprinkle with fresh oregano and sea salt. Drizzle with truffle oil. Serve immediately.</div></div></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwAr4ljAjjTi7IJtplDQ37MEDKNt0po46PnaXs5qackE9OJv6OvmniUo1MfNliuRh4LZFaHSD936WQpHjJJ5puWPdCnSfydxIUf3q76UIB-oDBzMB5ZUWN3e7qW8trbBcGLjfmz1MeEZhSA7RogZNZpaaeXzM-0FXBIFyN3aXhl-_9IVQdrtnB3TxHHg/s1131/CudaHeaderLogoTextOnlyNoBGgold.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="419" data-original-width="1131" height="119" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwAr4ljAjjTi7IJtplDQ37MEDKNt0po46PnaXs5qackE9OJv6OvmniUo1MfNliuRh4LZFaHSD936WQpHjJJ5puWPdCnSfydxIUf3q76UIB-oDBzMB5ZUWN3e7qW8trbBcGLjfmz1MeEZhSA7RogZNZpaaeXzM-0FXBIFyN3aXhl-_9IVQdrtnB3TxHHg/s320/CudaHeaderLogoTextOnlyNoBGgold.png" width="320" /></a></div><div style="border-bottom: medium none; border-color: initial; border-left: medium none; border-right: medium none; border-style: none; border-top: medium none; border-width: medium;"><span style="font-family: inherit;">You may find Cuda Ridge Wines... </span></div><div style="border-bottom: medium none; border-color: initial; border-left: medium none; border-right: medium none; border-style: none; border-top: medium none; border-width: medium;"><div class="MsoNormal"><span style="font-family: inherit;">on the <b><a href="https://cudaridgewines.com/" rel="nofollow" target="_blank">web</a></b>, on <b><a href="https://www.facebook.com/CudaRidgeWines/" rel="nofollow" target="_blank">Facebook</a></b>, on <a href="https://twitter.com/CudaRidgeWines" rel="nofollow" style="font-weight: bold;" target="_blank">Twitter</a>, on <b><a href="https://www.instagram.com/CudaRidge/" rel="nofollow" target="_blank">Instagram</a></b></span></div><div class="separator" style="clear: both;"><i><span style="font-family: inherit; font-size: x-small;"><br /></span></i></div><div><i><span style="font-family: inherit; font-size: x-small;">*Disclosure: I received compensation for recipe development and generating social media traction. My opinions do not necessarily reflect the opinions of the organizer and sponsors of this event.</span></i></div></div></div><p></p>Camilla Mannhttp://www.blogger.com/profile/08075216373161128140noreply@blogger.com0tag:blogger.com,1999:blog-8276481407880212540.post-35908038947199698872022-10-01T21:00:00.086-07:002022-10-01T21:00:00.201-07:00Sweet-Tart Smoothie Bowl #SundayFunday #GlobalSmoothieDay<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5NKL9Zy4u962ItfsgcIQwYewE1pqVdZb0J-AaxbMDyflntP4HUB3wEj8T7HZdpL0AWjs7U6JRCQ8RjpABj3-M3erciqHXEbfW3qcff1pcaKLVDoug9Hc2YKfAEe-Gg-aCzgUeY739f781/s1600/DSC_0015.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1599" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5NKL9Zy4u962ItfsgcIQwYewE1pqVdZb0J-AaxbMDyflntP4HUB3wEj8T7HZdpL0AWjs7U6JRCQ8RjpABj3-M3erciqHXEbfW3qcff1pcaKLVDoug9Hc2YKfAEe-Gg-aCzgUeY739f781/s400/DSC_0015.JPG" width="398" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Today the #SundayFunday bloggers are sharing recipes ahead of October 3rd's Global Smoothie Day. Wendy from A Day in the Life on the Farm is hosting and asked us to share a smoothie of our choosing. Here's the line-up...</div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>Karen’s Kitchen Stories: <a href="https://www.karenskitchenstories.com/ " target="_blank">30 Second Smoothie</a> </li><li>A Day in the Life on the Farm: <a href="https://adayinthelifeonthefarm.blogspot.com/" target="_blank">Banana Pumpkin Smoothie</a> </li><li>Sneha’s Recipe: <a href="https://snehasrecipe.blogspot.com/" target="_blank">Mixed Fruit Smoothie</a> </li><li>Palatable Pastime: <a href="https://palatablepastime.com/ " target="_blank">Pumpkin Pie Smoothie</a> </li><li>Amy’s Cooking Adventures: <a href="https://www.amyscookingadventures.com/" target="_blank">Strawberry Lemonade Smoothie
</a></li><li>Culinary Adventures with Camilla: Sweet-Tart Smoothie Bowl</li></ul>
</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/AVvXsEhHE-FG-ZfVb1pDQVbs_-WIa0MPa7_6D_Kku-43wOXD2eTdTXVU_4nLVpTskeN8scqgGwcRrkjXtJmSmsjGHGx7esQQ206P2rvFoYDB3lfcZjwmhmj1kc6GnfVs9mn7E57DNwJAjUu67WxP/s1600/DSC_0053.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1146" data-original-width="1600" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHE-FG-ZfVb1pDQVbs_-WIa0MPa7_6D_Kku-43wOXD2eTdTXVU_4nLVpTskeN8scqgGwcRrkjXtJmSmsjGHGx7esQQ206P2rvFoYDB3lfcZjwmhmj1kc6GnfVs9mn7E57DNwJAjUu67WxP/s400/DSC_0053.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Now you can make smoothies that you serve with a straw. But I prefer to make smoothie bowls that I serve with a spoon. These are
thicker than smoothies and a fun way to play with different toppings and textures. I make mine with frozen fruit and top it with fresh fruits and homemade granola. You can <b><a href="https://youtu.be/8xaMUovnB_w" target="_blank">watch me make my Easy Granola on the CulinaryCam YouTube Channel</a></b>.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">These smoothie bowls are easy to make, nutrient-dense, and so flexible to get creative. This bowl gets its sweet from the berry smoothie half and tart from the mango banana half.</div><div class="separator" style="clear: both; text-align: left;"><p class="MsoNormal"><o:p></o:p></p></div><div class="separator" style="clear: both; text-align: left;">Berry Smoothie</div><div class="separator" style="clear: both; text-align: left;"><p class="MsoNormal"></p><ul style="text-align: left;"><li>1 cup frozen strawberries</li><li>1 cup frozen blueberries</li><li>¼ cup Greek yogurt</li><li>1 Tablespoon maple syrup (or honey if you prefer)</li><li>1 Tablespoon chia seeds</li></ul><o:p></o:p><p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal">Tropical Smoothie<o:p></o:p></p><p class="MsoNormal"></p><ul style="text-align: left;"><li>1 banana, sliced (approximately 1 cup)</li><li>1 cup frozen mango chunks</li><li>¼ cup orange juice</li><li>2 Tablespoons shredded coconut</li><li>1 teaspoon maple syrup (or honey if you prefer)</li><li>½ teaspoon ground turmeric</li></ul><o:p></o:p><p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><div style="text-align: left;">To make each smoothie, place all of the ingredients in a blender and blitz on high speed until completely smooth, approximately 1 to 2 minutes. Occasionally stop the blender and scrape down the sides. If the mixture is too thick or not blending well, feel free to add 1 Tablespoon of liquid at a time. Taste and adjust as needed. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Spoon the smoothies into a bowl. I like to do half and half.</div><p class="MsoNormal">For Serving (as photographed above)</p><p class="MsoNormal"></p><ul style="text-align: left;"><li>sliced figs</li><li>passionfruit, halved</li><li>sliced kiwi</li><li>fresh berries</li><li>granola</li><li>sliced blood oranges</li></ul><div>Other Topping Suggestions</div><div><ul style="text-align: left;"><li>avocado, sliced</li><li>fresh mango, sliced</li><li>sliced bananas</li><li>anything you want!</li></ul></div><p></p></div>
That's a wrap for my offering for #SundayFunday's smoothie event. We'll be back next weekend as Amy of <b><a href="http://www.amyscookingadventures.com/" rel="nofollow" target="_blank">Amy's Cooking Adventures</a></b> hosts Cook Like a Viking for Leif Erikson Day! I hope to get some inspiration for my upcoming <i>Jolabokaflod</i> - the Icelandic Christmas tradition of exchanging books and chocolate.Camilla M. Mannhttp://www.blogger.com/profile/04815419370177683182noreply@blogger.com1tag:blogger.com,1999:blog-8276481407880212540.post-45286392654923379782022-10-01T09:00:00.164-07:002022-10-01T12:42:42.297-07:00Fernet-Branca Chocolate Chunk Cookies #CooktheBooks<div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5XdB2vOp_TwHnnensa6wZtD-SpS7rf7kNCjKIMJuPfmqRASdBndH7MF_Y0Rvx7Q3YphaWERqYQLbz0mXKzm5CTTWI-JGNrh5a9X8a_kWSIC8_6IzqY1hwpFxhFWbjIKi_DljlURX_M6WSSVh6DJTHVapjO2mSI3g9T5ygR5tGWWHHpVI6nbKegP0kAA/s2401/20220828_191525.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2401" data-original-width="1800" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5XdB2vOp_TwHnnensa6wZtD-SpS7rf7kNCjKIMJuPfmqRASdBndH7MF_Y0Rvx7Q3YphaWERqYQLbz0mXKzm5CTTWI-JGNrh5a9X8a_kWSIC8_6IzqY1hwpFxhFWbjIKi_DljlURX_M6WSSVh6DJTHVapjO2mSI3g9T5ygR5tGWWHHpVI6nbKegP0kAA/w300-h400/20220828_191525.jpg" width="300" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;">For the October-November selection of <b><a href="http://cookthebooksclub.blogspot.com/" rel="nofollow" target="_blank">Cook the Books</a></b>, Simona from <b><a href="https://www.pulcetta.com/" rel="nofollow" target="_blank">Briciole</a></b> invited the group to read <i>Cooking with Fernet-Branca</i> by James Hamilton-Paterson. You can read what she wrote <b><a href="http://cookthebooksclub.blogspot.com/2022/10/octobernovember-selection-cooking-with.html" rel="nofollow" target="_blank">here</a></b>. Join the fun, if you wish, because you still have almost two months before the deadline.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">I'll start with this: I don't really have a sense of humor. I kept shaking my head as I read this, especially the recipes, and thought, "This has to be a joke, right?" Then I ran some of the passages by my trio who all just said - satire! Fine. Still, this is one of the strangest books I've read in a long time.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>Cooking with Fernet-Branca</i> tells the story of two expatriates. Gerald is an English snob and amateur cook who makes his living as a ghostwriter; Marta is a composer from an organized crime family in a (made up?!?) former Soviet Republic country. They are next door neighbors living on a mountaintop in Tuscany and appear to despise each other despite their constant meetings and interactions. And, like the rest of the book, the ending was completely out of left field.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Gerald's inventive recipes punctuate the novel. Think Mussels in Chocolate, Lampreys in Sherry, Otter with Lobster Sauce, Garlic and Fernet-Branca Ice Cream, Oyster and Turnip Profiteroles, and Alien Pie that is made with smoked cat and a drop of kerosene. Inventive might be a stretch because most of them sound just horrendous.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Here's his commentary on the Mussels in Chocolate: "You flinch? But that’s only
because you are gastronomically unadventurous. (Your Saturday evening visits to
the Koh-i-Noor Balti House do not count. These days conveyor-belt curry is as
safe a taste as Mozart.)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Ingredients </div><div style="text-align: left;">2 dozen fresh mussels, shelled and
cleaned </div><div style="text-align: left;">Good quantity olive oil </div><div style="text-align: left;">Rosemary </div><div style="text-align: left;">Soy sauce </div><div style="text-align: left;">100 gm finely grated
Valrhona dark chocolate </div><div style="text-align: left;"><br /></div><div style="text-align: left;">You will need quite a lot of olive oil because
you are going to deep-fry the mussels, and no, that bright green stuff claiming
to be Extra-Special First Pressing Verginissimo olive oil with a handwritten
parchment label isn’t necessary. Anyway, how can there possibly be degrees of
virginity? Olive oil snobs are even worse than wine snobs. You’re far better
off, not least financially, with ordinary local stuff that has been cut in the
traditional fashion with maize oil, machine oil, green dye etc. Heat this until
small bubbles appear (before it begins to seethe). Toss in a good handful of
fresh rosemary. Meanwhile, dunk each mussel in soy sauce and roll it in the
bitter chocolate. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">(Unlike the oil, the chocolate must be of the best possible
quality. If it even crosses your mind to use Cadbury’s Dairy Milk you should
stop reading this book at once and give it to a charity shop. You will learn
nothing from it.) Put the mussels in the deep-fryer basket and plunge them into
the oil. Exactly one minute and fifty seconds later lift them out, drain them
on kitchen paper and shake them into a bowl of pale porcelain to set off their
rich mahogany colour" (pages 4-5).</div><div style="text-align: left;"><br /></div><div style="text-align: left;">You get the idea and can imagine those other bizarre combinations, right? I try not to react with 'ewww' or 'yuck', when it comes to food, but that was a constant thought as I read this book.</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><b><i><span style="font-size: large;">Fernet-Branca</span></i></b></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOq7MUU3-ylZr1Llg3m3VwtJ_XsyX_f7hlzZBfKZ350TRA6l0LB2FcsEp-hvNBtH-V0YhbBCzZMxf2NflcHm-8d8H5JLPuy4LNI4Y8mmuDEocoSqMFBz7BDpBRxnXHfJO9jtmQHxahUOtUYWNouHJjcpzC_KkfnbX1XbzttqSGNRbUIjiQ8ActL5LrVQ/s2401/20220828_191540.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="2401" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOq7MUU3-ylZr1Llg3m3VwtJ_XsyX_f7hlzZBfKZ350TRA6l0LB2FcsEp-hvNBtH-V0YhbBCzZMxf2NflcHm-8d8H5JLPuy4LNI4Y8mmuDEocoSqMFBz7BDpBRxnXHfJO9jtmQHxahUOtUYWNouHJjcpzC_KkfnbX1XbzttqSGNRbUIjiQ8ActL5LrVQ/w400-h300/20220828_191540.jpg" width="400" /></a></div><div style="text-align: left;"><p class="MsoNormal">I had a bottle of Fernet-Branca on my shelf, so I sipped while I read this strange book. Let me tell you a little bit about this libation in case you are unfamiliar. It's an amaro, a bitter alcohol that is served as a digestif. But it originated in the mid-nineteenth century by an herbalist in Milan who marketed it as a cure for worms, cholera, and even menstrual cramps.</p><div style="text-align: left;">While I am a huge fan of amari, this is probably my least favorite formulation. Though its ingredient list tops two dozen and is quite intriguing, including Chinese rhubarb, Indian galanga, French gentian, bitter aloe, cinchona, chocolate, quinine, angelica as well as iris, saffron, and myrrh. It's distilled, blended, and aged in oak barrels for a year.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">One of my favorites is St. George's Bruto Americano. You can read a bit more about that bottle in this post: <b><a href="https://culinary-adventures-with-cam.blogspot.com/2017/11/down-gentian-rabbit-hole-with-bruto.html" target="_blank">Down the Gentian Rabbit Hole with Bruto Americano</a></b>.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Gerald and Marta always seem to have a bottle of Fernet between them. He comments in a passage, "I find myself sitting at the table sniffing cautiously at the Fernet, a drink whose charm is discreeter even than that of the bourgeoisie, being black and bitter. I’d always thought people only ever drank it for hangovers" (pg. 6).</div><p class="MsoNormal"><o:p></o:p></p></div><div style="text-align: left;"><p class="MsoNormal"><o:p></o:p></p>
</div><div style="text-align: center;"><b><i><span style="font-size: large;">Fernet-Branca Chocolate Chunk Cookies</span></i></b></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFmGXr8M7-CNmtvHNEb7AaLd8NPlobajS1PG7CXVP-FsAE81A8N6niEd4Q9fru6Mu0_NF-sqk6MKCYygthpxJddsw_4OeoIm0R-W381DX7UtZUgf-KitsBPSaHO04nY95Mg7YruelleEwGF8x-dM-9FhlL6C1cR4DlvHJLnBRDEZhkF7e9wrNQDSdh5Q/s2401/20220828_191534.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="2401" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFmGXr8M7-CNmtvHNEb7AaLd8NPlobajS1PG7CXVP-FsAE81A8N6niEd4Q9fru6Mu0_NF-sqk6MKCYygthpxJddsw_4OeoIm0R-W381DX7UtZUgf-KitsBPSaHO04nY95Mg7YruelleEwGF8x-dM-9FhlL6C1cR4DlvHJLnBRDEZhkF7e9wrNQDSdh5Q/w400-h300/20220828_191534.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Since I definitely was not about to attempt any of Gerald's recipes, I thought I would use it as an extract in a cookie. It was subtle enough to be intriguing. Another example of this might be my <b><a href="https://culinary-adventures-with-cam.blogspot.com/2014/12/spicy-peanut-butter-cookies.html" target="_blank">Spicy Peanut Butter Cookies</a></b> made with Sriracha. You might be looking at the cookie and thinking that I'm a hypocrite, but I swear they aren't as off-putting as they sound. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div><div style="text-align: center;"><b><i><span style="font-size: large;">Ingredients</span></i></b> makes 2 dozen cookies<span style="text-align: left;"> </span></div></div><p class="MsoNormal"></p><ul><li>1-1/2 cups flour</li><li>1/2 teaspoon baking soda</li><li>10 Tablespoons butter, softened</li><li>1/2 cup granulated sugar</li><li>1/4 cup dark brown sugar, lightly packed</li><li>2 Tablespoons maple syrup</li><li>1 large egg</li><li>2 Tablespoons heavy cream</li><li>1 teaspoon Fernet-Branca</li><li>1 teaspoon pure vanilla extract</li><li>1 cup semi-sweet chocolate chips plus larger chunks for finishing </li><li>1/4 cup chocolate covered espresso beans</li><li>Also needed: #40 scoop, cookie sheet, parchment paper</li></ul><o:p></o:p><p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal" style="text-align: center;"><o:p> </o:p><b><i><span style="font-size: large;">Procedure</span></i></b></p><p class="MsoNormal">Preheat oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper or silicone baking mats. Set aside.<o:p></o:p></p><p class="MsoNormal">In a medium mixing bowl, whisk together the flour and baking soda.<o:p></o:p></p><p class="MsoNormal">In a large mixing bowl, cream together the butter and sugars. Add in the maple syrup, egg, heavy cream, Fernet-Branca, and vanilla. Mix again until well-combined. Add in the dry ingredients and stir until completely moistened. Fold in the chocolate chips and chocolate covered espresso beans.</p><p class="MsoNormal">Using a scoop, place dough balls on prepared sheets about 2 inches apart. Press a larger chunk of chocolate into the top of the rounds. This is optional, but I love to see that shard of chocolate on top of the finished cookies.</p><p class="MsoNormal">Bake for 10 to 11 minutes until the cookies are browned on the top and around the sides. Remove from the oven and let cookies cool on the sheet for 3 minutes before transferring to a wire rack.</p><p class="MsoNormal">Cookies will crisp as they cool.</p><p class="MsoNormal">That's a wrap for my #CooktheBooks offering. I can't wait to see what our next four book selections are. Stay tuned for more foodie book fun.</p></div></div>Camilla Mannhttp://www.blogger.com/profile/08075216373161128140noreply@blogger.com2