tag:blogger.com,1999:blog-48632039849053647282024-03-05T22:06:23.450-05:00Confessions of a PhatKidPhatKids love food. (But not in the hide candy bars in your underwear drawer kind of way.) And PhatKids love everything about food-talking about it, cooking it, eating it, finding new places to get it-they just love FOOD! If you can identify, you're officially a PhatKid and this is the place for you.
This blog was started to share our love of all things food. The goal is at least 2 posts a week, from recipes to reviews to rants. It's open to all, so just let me know if you want to contribute.PhatKidhttp://www.blogger.com/profile/09783057361476161613noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-4863203984905364728.post-77662017369437514212009-08-26T23:05:00.000-04:002009-08-26T22:45:12.039-04:00Get Thee to a Crockery!Actually, get yourself a crockpot, or slow cooker--same thing.<br /><br />I've always been interested in this particular appliance. We never had one in our house growing up, and I didn't know many people who actually used one.<br /><br />Yet in the past few years I've been hearing increasingly more about the joys of owning a crockpot. At first I was skeptical--wait, you just put your food in there and press a button and it cooks by itself? You don't have to stir? You can leave the house all day without fearing a fire?! And it's ready when you get home?<br /><br />Dude, between that and the roomba, it's like having sister wives.<br /><br />I was so intrigued, in fact, that when, in a moment of weakness, I found myself in front of a crockpot on sale (40% off at Bed, Bath & Beyond), I ended up bringing it home with me. Plus, I had a coupon for another 20% off, so it was super cheap.<br /><br />PapaPhat laughed at me and insisted I'd use it twice and it would collect dust.<br /><span style="font-style: italic;">Au contraire, mon frere. </span><br /><br />It's become a semi-permanent fixture in our household. I've made quite a few meals in the crockpot, simplifying my life in the process. I feel so Mormon.<br /><br /><div style="text-align: center;"><span style="font-style: italic;"></span><span style="font-style: italic;">Isn't she cute?</span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW2H8GTGUADfcJ8k6oUhkfXJ3TBO7qa3_0DX03vLwau7Bmdyb-eXQg7HJjabI0dGnp-JV-6Mxjjv-RP8vVGty5TnhIqn9Y3OISiBoL2mPpniJZswAUjE8ye0LArpfMyluX4KlRkvctLw8/s1600-h/IMG_2312.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW2H8GTGUADfcJ8k6oUhkfXJ3TBO7qa3_0DX03vLwau7Bmdyb-eXQg7HJjabI0dGnp-JV-6Mxjjv-RP8vVGty5TnhIqn9Y3OISiBoL2mPpniJZswAUjE8ye0LArpfMyluX4KlRkvctLw8/s400/IMG_2312.JPG" alt="" id="BLOGGER_PHOTO_ID_5374129209499595314" border="0" /></a><br />Recently someone mentioned one could make lasagna in there. (<span style="font-style: italic;">I know, right?!</span>)<br />So I collected a few different recipes I found for crockpot lasagna and added my own tweaks.<br /><br />This is the first time I'm attempting this...we'll see how it works out.<br /><br /><br /><span style="color: rgb(255, 0, 0); font-weight: bold;font-size:130%;" >Lazy Man's Crockpot Lasagna</span><br /><br />First I browned about a pound of ground beef, sprinkled with salt and pepper. Drain.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfOKhyphenhyphen5WNX2-D9VsZHJXYYXxsspvHnh7Bya8DiCE5s5a4esKVa9cDUztsWQ1jmqv5KMJR-9m8ibgRoGMJsKw2QOAUzVJZhOJX0ql7sBo_Z50UCuE_D5FEBTSr_6MgurCVfWk_NJy6Rp-I/s1600-h/IMG_2304.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 369px; height: 277px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfOKhyphenhyphen5WNX2-D9VsZHJXYYXxsspvHnh7Bya8DiCE5s5a4esKVa9cDUztsWQ1jmqv5KMJR-9m8ibgRoGMJsKw2QOAUzVJZhOJX0ql7sBo_Z50UCuE_D5FEBTSr_6MgurCVfWk_NJy6Rp-I/s400/IMG_2304.JPG" alt="" id="BLOGGER_PHOTO_ID_5374129237602160114" border="0" /></a><br />Grab a jar of pasta sauce.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2QwtxbwgwXH0EAEVlNdQTI7xeP6zTx5ofxvtzMXMvjb9Cpx9spVCQqdEnBU-zrBv7SjGzERmRUgi4PkmKUCu-ruLmeAuHOxdz67-vJpaRWiJfpuyBQLrkb4r9mtACIVbCukDm3mlDmBY/s1600-h/IMG_2308.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 356px; height: 274px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2QwtxbwgwXH0EAEVlNdQTI7xeP6zTx5ofxvtzMXMvjb9Cpx9spVCQqdEnBU-zrBv7SjGzERmRUgi4PkmKUCu-ruLmeAuHOxdz67-vJpaRWiJfpuyBQLrkb4r9mtACIVbCukDm3mlDmBY/s400/IMG_2308.JPG" alt="" id="BLOGGER_PHOTO_ID_5374129225346076706" border="0" /></a><br />Dump it into the browned meat.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCy2GBWWQGje6YuorxE1XC1VGI-jOlOzajcYgwd2zYVTlhOekgrlj2Sfde9A7xF-aH0a4Uy3W1SF3qtmmeT1nMySXLlDOrw7O040wreDjKr5_q_MOylrKyp7_YsWUTr21YW9GrORFYfcQ/s1600-h/IMG_2310.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 351px; height: 259px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCy2GBWWQGje6YuorxE1XC1VGI-jOlOzajcYgwd2zYVTlhOekgrlj2Sfde9A7xF-aH0a4Uy3W1SF3qtmmeT1nMySXLlDOrw7O040wreDjKr5_q_MOylrKyp7_YsWUTr21YW9GrORFYfcQ/s400/IMG_2310.JPG" alt="" id="BLOGGER_PHOTO_ID_5374129216753115922" border="0" /></a><br />Mix it all up and heat. I also like to throw in some herbs like fresh oregano and basil.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH5wrlUKDNeaeo0lzEZ_FZ2fgEA1Ia9XOgL5MqdT8qUg9TXg4yXCtyQMf2ziAziVCai_0FA4H58QG2aZAPN4Y750Q8qYB6Jrt8nzZ56mB-64s63AP9fclu3k4XI5E1dlqmHksAXRomsEg/s1600-h/IMG_2316.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 359px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH5wrlUKDNeaeo0lzEZ_FZ2fgEA1Ia9XOgL5MqdT8qUg9TXg4yXCtyQMf2ziAziVCai_0FA4H58QG2aZAPN4Y750Q8qYB6Jrt8nzZ56mB-64s63AP9fclu3k4XI5E1dlqmHksAXRomsEg/s400/IMG_2316.JPG" alt="" id="BLOGGER_PHOTO_ID_5374127882127590098" border="0" /></a><br />Spread a bit of sauce onto the bottom of your crock pot.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsAZsolsjIrImQ3IFmffY9tp97pUUiNgYGkls9G2RVwvvoOO0P-NKAw0dMmYZ8g_RrfdR4gavkLZJF64w1TQggUnev4b40Gc_AVqm45a2UnPxwmSaQfLyTP1pP8m7fbmR0OkDN1cLX0CU/s1600-h/IMG_2320.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 371px; height: 279px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsAZsolsjIrImQ3IFmffY9tp97pUUiNgYGkls9G2RVwvvoOO0P-NKAw0dMmYZ8g_RrfdR4gavkLZJF64w1TQggUnev4b40Gc_AVqm45a2UnPxwmSaQfLyTP1pP8m7fbmR0OkDN1cLX0CU/s400/IMG_2320.JPG" alt="" id="BLOGGER_PHOTO_ID_5374127870694553810" border="0" /></a>Grab some lasagna noodles and ricotta, mozzarella and parmesan cheeses.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZCyrvm0y1c5MGu_PWydjqml_QsSraHtM529ouXVmD0wolFqikP2umdwkMU-GYB20IJ_3DPIIaDfmZMUnH7Ko1BCZfo1sPtwG0HFbSSYqwtGNlrskrkd2g_UnKt4qQxtY0EblI2KKrmx4/s1600-h/IMG_2322.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZCyrvm0y1c5MGu_PWydjqml_QsSraHtM529ouXVmD0wolFqikP2umdwkMU-GYB20IJ_3DPIIaDfmZMUnH7Ko1BCZfo1sPtwG0HFbSSYqwtGNlrskrkd2g_UnKt4qQxtY0EblI2KKrmx4/s400/IMG_2322.JPG" alt="" id="BLOGGER_PHOTO_ID_5374125528544902610" border="0" /></a><br />Put 2 layers of noodles in your crockpot. You'll have to break the noodles to get them to fit.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwwnSO81nFfZ7GKCeE1pC89_g_bnRyK5qVZK4nMhEQDBLkhCxbgehCYoueWleVT2Ji_IwRnU5y8O1RCEDikFPNYxg09biLb7jiWbj3aJl0D9jUK2-Dy7UY2obI4gYAs91VIH-tSGdP53I/s1600-h/IMG_2325.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 353px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwwnSO81nFfZ7GKCeE1pC89_g_bnRyK5qVZK4nMhEQDBLkhCxbgehCYoueWleVT2Ji_IwRnU5y8O1RCEDikFPNYxg09biLb7jiWbj3aJl0D9jUK2-Dy7UY2obI4gYAs91VIH-tSGdP53I/s400/IMG_2325.JPG" alt="" id="BLOGGER_PHOTO_ID_5374125514397060706" border="0" /></a><br />Top those with a layer of the meat sauce.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_IasVMo1D6I-liw4nLCspJp_p47JaSGq20L0xzteL6AJSFEjyA_a7aydSrqdPEYKxwx4S8uxQzbtaDITxrkG2aQZIEUSWJLYwSJqT_bMxPyLqVTg7Cu1fcZwhUufszp_BoA29YQzbRIM/s1600-h/IMG_2331.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 358px; height: 269px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_IasVMo1D6I-liw4nLCspJp_p47JaSGq20L0xzteL6AJSFEjyA_a7aydSrqdPEYKxwx4S8uxQzbtaDITxrkG2aQZIEUSWJLYwSJqT_bMxPyLqVTg7Cu1fcZwhUufszp_BoA29YQzbRIM/s400/IMG_2331.JPG" alt="" id="BLOGGER_PHOTO_ID_5374125502678368770" border="0" /></a><br />Now plop some ricotta cheese on top of that. Plop plop plop. And smear.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaaHN5R-lgSF57baZ0tJLlM42VWhrtGYsoaCTcOYIldbvtBtD1LUbhI6TZIFnUuDmCjYASAYk1b-a9QIwkU4C2xRJ7WPzpAKOLeHtCr9gZrvSFOlmkJmzKoRDJCjfzzfUNy3Wtcrl7JrQ/s1600-h/IMG_2335.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 271px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaaHN5R-lgSF57baZ0tJLlM42VWhrtGYsoaCTcOYIldbvtBtD1LUbhI6TZIFnUuDmCjYASAYk1b-a9QIwkU4C2xRJ7WPzpAKOLeHtCr9gZrvSFOlmkJmzKoRDJCjfzzfUNy3Wtcrl7JrQ/s400/IMG_2335.JPG" alt="" id="BLOGGER_PHOTO_ID_5374125492738031426" border="0" /></a><br />Sprinkle a layer of parmesan and mozzarella cheeses.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiJaS0DLGXpOuxBhooroCyBLGyJX-iW1BZRltb1zbtpiHsbeWAo9ljR5m6W5EaafrC6f88xL_LgkZUGrqla8nLBZzz_ZDnAVnjslEinMZYLFgjloPDsGN9vWG5FfKtaqFXwBV2fKK4U5A/s1600-h/IMG_2337.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 366px; height: 275px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiJaS0DLGXpOuxBhooroCyBLGyJX-iW1BZRltb1zbtpiHsbeWAo9ljR5m6W5EaafrC6f88xL_LgkZUGrqla8nLBZzz_ZDnAVnjslEinMZYLFgjloPDsGN9vWG5FfKtaqFXwBV2fKK4U5A/s400/IMG_2337.JPG" alt="" id="BLOGGER_PHOTO_ID_5374125480253989906" border="0" /></a><br />Add another layer or two of noodles.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI2UwUglN1I7MfqWUx18KKHmiMZBQb6Wiy2CyiXgA8tib2sHXgzv65vSYu5Fk63ly3CFlbDp-Hs7lOuD2Q_PICownyeiOO5VvFgeTtUlWqfPJXTwA1x1UAxxFiwt2wK-JZpU3M8P4CYUE/s1600-h/IMG_2340.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 363px; height: 273px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI2UwUglN1I7MfqWUx18KKHmiMZBQb6Wiy2CyiXgA8tib2sHXgzv65vSYu5Fk63ly3CFlbDp-Hs7lOuD2Q_PICownyeiOO5VvFgeTtUlWqfPJXTwA1x1UAxxFiwt2wK-JZpU3M8P4CYUE/s400/IMG_2340.JPG" alt="" id="BLOGGER_PHOTO_ID_5374120212387576098" border="0" /></a><br />Repeat until you a) reach the thickness you want, or b) run out of something.<br /><br />Once all the layers are down, pour about 1/4 cup water over the whole thing. Cover and cook on high for 4 hours or low for 8 hours. When done, sprinkle top with some more mozzarelle cheese.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI4UqYIDMkmOfARQfiJa4njbEFcrJ1D_cXBa-it4EyGN7Rrp-d6ACoGOGz16PBkTm7kL70jGftxDTMJPjTFUMgf56fvNzaV_7s6ajY16rrb_FT1hBnTBGDw0If8GxmAR6EKJQHQEzifFo/s1600-h/IMG_2342.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI4UqYIDMkmOfARQfiJa4njbEFcrJ1D_cXBa-it4EyGN7Rrp-d6ACoGOGz16PBkTm7kL70jGftxDTMJPjTFUMgf56fvNzaV_7s6ajY16rrb_FT1hBnTBGDw0If8GxmAR6EKJQHQEzifFo/s400/IMG_2342.JPG" alt="" id="BLOGGER_PHOTO_ID_5374120204924144850" border="0" /></a>Throw it in a 350 degree oven for about half an hour.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW6cOt0X6JN_AyhiDrbS9TLIraOoX0vz8rVbTZfXxB_K_IjUWDRv5ECRAAfur4vRrhtwwmpTZhLalrtzNrNbNaVHjarKWmUOZRXYRcfyVNqz3bypGFpxUkAa5i9h8k8Xhqqg440rpzz9A/s1600-h/IMG_2344.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 362px; height: 272px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW6cOt0X6JN_AyhiDrbS9TLIraOoX0vz8rVbTZfXxB_K_IjUWDRv5ECRAAfur4vRrhtwwmpTZhLalrtzNrNbNaVHjarKWmUOZRXYRcfyVNqz3bypGFpxUkAa5i9h8k8Xhqqg440rpzz9A/s400/IMG_2344.JPG" alt="" id="BLOGGER_PHOTO_ID_5374120195795010818" border="0" /></a><br />Let it sit for 10 minutes before cutting into it. You can also transfer it to a serving dish.<br /><br /><div style="text-align: center;"><span style="font-style: italic;">Mmmm...doesn't that look yummy?</span><br /></div><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFswDS_Tfx7p7q-B6_GKHyRH4-vLBVaI4tZqwMdJGxoAK4tPv0RJweldOESHAVXf1Jwfq_gvIXIoSt0xidtK8SSa_Q81eDdffXrAFm8gDvpGTka_ETiMLBm6i381W0QnPwIpq9w4LVJbE/s1600-h/IMG_2350.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFswDS_Tfx7p7q-B6_GKHyRH4-vLBVaI4tZqwMdJGxoAK4tPv0RJweldOESHAVXf1Jwfq_gvIXIoSt0xidtK8SSa_Q81eDdffXrAFm8gDvpGTka_ETiMLBm6i381W0QnPwIpq9w4LVJbE/s400/IMG_2350.JPG" alt="" id="BLOGGER_PHOTO_ID_5374120185484247282" border="0" /></a><br />I think I may have done something wrong here because it came out dryer than lasagna should be. I cooked it on high, so maybe it would have turned out better on low. I was able to revive it by adding some stock while reheatin the next day.<br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFFIeTEmwRSHBVjDvoTFxku9hR3i5Qms19zSLT0itFjuDpH_p93PNQ_AlNGyHXp_32k8AQkFKzkT0dm9VX3mzT8DjbW5FPMtKMIP4QnL7DVAmGkmz_kQGBMQzRcTe_YZyjueevke-Ueh4/s1600-h/IMG_2353.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFFIeTEmwRSHBVjDvoTFxku9hR3i5Qms19zSLT0itFjuDpH_p93PNQ_AlNGyHXp_32k8AQkFKzkT0dm9VX3mzT8DjbW5FPMtKMIP4QnL7DVAmGkmz_kQGBMQzRcTe_YZyjueevke-Ueh4/s400/IMG_2353.JPG" alt="" id="BLOGGER_PHOTO_ID_5374120173664951426" border="0" /></a><span style="font-weight: bold;">Final Verdict: </span>Definitely a keeper. Not as fabulous as regular lasagna, but who has the time for that? I'd rather set it and forget it!PhatKidhttp://www.blogger.com/profile/09783057361476161613noreply@blogger.com1tag:blogger.com,1999:blog-4863203984905364728.post-90273633233398358772009-08-23T22:25:00.011-04:002009-08-24T00:51:15.684-04:00A Perfect End of Summer BBQ<span style="font-size:100%;"><span style="font-family: georgia;"><br />There are certain things to be said about the group of people one chooses to surround themselves with. Given PapaPhat's profession, it's only a given that many of our close friends are also chefs.</span><span style="font-family: georgia;"><br /><br />This, of course, makes for some very interesting get-togethers, particularly when a PhatKid is concerned.</span><span style="font-family: georgia;"><br /><br />Among our closest friends are Rupert and Adriana. Rupert is PapaPhat's old boss, and Adriana is his wife. They are awesome. He's an old-school, sometimes-crabby chef (as most old-school chefs are) and she's a cute, feisty little Columbian-American who keeps him in check. They live in Jersey. They share my love of drink and our love of food.</span><span style="font-family: georgia;"><br /><br />And I have to admit, the trip to Jersey (and subjecting oneself to the horrible driving conditions and poor air quality of the "Garden State") is definitely worth it for the Bacchanalian revelry that goes on at Rupert and Adriana's parties. Actually, any time we get together, it ends up being an obscene orgy of food and drink (get your mind out of the gutter, people, really, all we do is eat and drink).</span><span style="font-family: georgia;"><br /><br />With the summer coming to a close, Rupert and Adriana decided to host a massive get-together this past weekend. Although it rained on and off, the festivities were still great. There was a plethora of yumtastic dishes served, but given the crowded and hectic conditions there, I managed to come away with only three recipes.</span><span style="font-family: georgia;"><br /><br />But what great recipes they are.</span><span style="font-weight: bold; font-family: georgia;"><br /><br /><br />Let's start with a cocktail, shall we? </span><span style="font-style: italic; font-family: georgia;"><br />Because, well, everything's better when you're buzzed.</span><span style="font-family: georgia;"><br /><br />PapaPhat doesn't drink, and I'm not one for the hard liquor, but my oh my this interesting take on a martini was amazing. I even had 3 glasses of it! I don't know what it's called, so let's just call it...</span></span><span style="font-family: georgia;font-size:130%;" ><span style="color: rgb(255, 102, 0); font-weight: bold;"><br /><br />Summerific Tropical Martini</span></span><span style="font-size:100%;"><span style="font-weight: bold; font-style: italic; font-family: georgia;"></span><span style="font-family: georgia;"><br /><br />1/2 cup of coconut rum</span><span style="font-family: georgia;"><br />1/2 cup of pineapple rum (or vodka if you're feeling feisty)</span><span style="font-family: georgia;"><br />1 1/2 cups pineapple juice</span><span style="font-family: georgia;"><br />Chunks of pineapple (I think you can also add some mango pieces, if you really want to kick it up a notch)</span><span style="font-family: georgia;"><br /><br />Mix that all up in a large pitcher or serving jar, let it chill.</span><br /><br /><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNYzblR6p6MwQCnlwc9OyuG1SsKb7792yrIty1yrtP2TajEoxJpXlWcpdsE18I2KTIEWLLZpUMlQl5OwFgI8j_q66oWjH1fzxTThsCHY4f47lpmeH39cIB2KSyNSPgVr0Ge7QxZQPlQPs/s1600-h/IMG_2263.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNYzblR6p6MwQCnlwc9OyuG1SsKb7792yrIty1yrtP2TajEoxJpXlWcpdsE18I2KTIEWLLZpUMlQl5OwFgI8j_q66oWjH1fzxTThsCHY4f47lpmeH39cIB2KSyNSPgVr0Ge7QxZQPlQPs/s400/IMG_2263.JPG" alt="" id="BLOGGER_PHOTO_ID_5373358649455797810" border="0" /></a><br /><span style="font-family: georgia;"><br />When it's ready, go get yourself some coconut sorbet.</span><br /><br /></span><div style="text-align: center; font-family: georgia;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw-K7rlcwAgccMywm_0DVpF5LDkrMnvs06_YBrFNtX933GnNBiOeL4OJ6Q0jhxMS6pzqaaGXE_9W3TLyf4pulNX1K-ZhR8GyhACsNI36K68TOoZeuNMBAie_OyMFb-j-G4FYXjiJJU_60/s1600-h/IMG_2234.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw-K7rlcwAgccMywm_0DVpF5LDkrMnvs06_YBrFNtX933GnNBiOeL4OJ6Q0jhxMS6pzqaaGXE_9W3TLyf4pulNX1K-ZhR8GyhACsNI36K68TOoZeuNMBAie_OyMFb-j-G4FYXjiJJU_60/s400/IMG_2234.JPG" alt="" id="BLOGGER_PHOTO_ID_5373359440617338562" border="0" /></a><span style="font-style: italic;">(See, it's even low fat. Good looking out, huh?)</span></span><span style="font-family: georgia;"></span><span style="font-family: georgia;"><br /></span><div style="text-align: left;"><span style="font-family: georgia;"><br />Put a small scoop of the coconut sorbet in a martini glass</span><span style="font-style: italic; font-family: georgia;"><br />(We used plastic glasses because, well, we're not the most agile when we drink)</span><br /><br /></div></div><span style="font-size:100%;"><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPYJM5wY4eU32HFhKKSsi_A7kWwNToMN93dczHH7VIxjju5bEGqdergdyA6RJFEkqU_doKoege1dCNosMo9djRREOt71IFmhFuI5txaM8Moivx3sliFpPQtME3SLzP8aMod7l_0weMISI/s1600-h/IMG_2233.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPYJM5wY4eU32HFhKKSsi_A7kWwNToMN93dczHH7VIxjju5bEGqdergdyA6RJFEkqU_doKoege1dCNosMo9djRREOt71IFmhFuI5txaM8Moivx3sliFpPQtME3SLzP8aMod7l_0weMISI/s400/IMG_2233.JPG" alt="" id="BLOGGER_PHOTO_ID_5373359446804724194" border="0" /></a><br /><span style="font-family: georgia;">Pour the alcohol/pineapple mixture over it.</span><br /><br /><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAnLz8-a-kWUIFE5h3ZI93Gv6SmuPU-buxa_uAkxdvwyQGGoRjRDdPx4-UmfR4EJdmvC3Up6LMHRY7CCzFJ2coh8y_NfFB7iO3ugYfj2Qaf8S61l5oNhrFbwmbs-L-TfKD9dXZEDRCess/s1600-h/IMG_2238.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAnLz8-a-kWUIFE5h3ZI93Gv6SmuPU-buxa_uAkxdvwyQGGoRjRDdPx4-UmfR4EJdmvC3Up6LMHRY7CCzFJ2coh8y_NfFB7iO3ugYfj2Qaf8S61l5oNhrFbwmbs-L-TfKD9dXZEDRCess/s400/IMG_2238.JPG" alt="" id="BLOGGER_PHOTO_ID_5373358659994381954" border="0" /></a><span style="font-family: georgia;"><br />Drink up!</span><br /><br /><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSfngwnX0y1BpymGRX3YEAO2arHPGuI-f0VtiL1RaHK2rLfAKcNsvJiPrXK3M0bY1TyfFhuMcOxRphfE1YNVvxH6NLfqLuZtpAhxjVtyaaJ2ob-5wLbNs_QDrXRgE8Mhg7-HIsJB-5iP0/s1600-h/IMG_2237.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSfngwnX0y1BpymGRX3YEAO2arHPGuI-f0VtiL1RaHK2rLfAKcNsvJiPrXK3M0bY1TyfFhuMcOxRphfE1YNVvxH6NLfqLuZtpAhxjVtyaaJ2ob-5wLbNs_QDrXRgE8Mhg7-HIsJB-5iP0/s400/IMG_2237.JPG" alt="" id="BLOGGER_PHOTO_ID_5373358670696363618" border="0" /></a><span style="font-family: georgia;"><br />Creamy, tasty deliciousness.</span><span style="font-weight: bold; font-family: georgia;"><br /><br /><br />Onto the main course. </span><span style="font-family: georgia;"><br /><br />The centerpiece of dinner was a roasted pig.</span><br /><br /></span><div style="text-align: center; font-family: georgia;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://pigsontherun.com/images/Pig_cartoon%5B1%5D.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 292px; height: 216px;" src="http://pigsontherun.com/images/Pig_cartoon%5B1%5D.jpg" alt="" border="0" /></a><span style="font-style: italic;">He went to the market, but never made it back. </span></span><span style="font-family: georgia;"><br /></span><div style="text-align: left;"><span style="font-family: georgia;"><br />Now, I don't eat pork, but I felt that it deserved to be spotlighted for you, dear readers. Rupert was very proud of his little piggie. And he should be, as I'm told it was fabulous, from the first piece of chicharrones to the last piece of meat on the bone.</span><span style="font-family: georgia;"><br /><br />Now, because of the next few pictures you're going to see, I think you should all know something about Rupert, or Rupee as I like to call him. He came to the US from Austria several decades ago, and has primarily worked in the New York area, and lives in Jersey. So imagine a man with a pseudo Austrian/German accent twinged with a Jersey accent, with the enthusiasm of a die-hard Jets fan.</span><span style="font-family: georgia;"><br /><br />Here's Rupert with his Babe.</span><br /></div></div><span style="font-size:100%;"><br /><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEget55qErsZydTYvm4xgYXJodoFKboen-WJUsMTShQIJhTNgXLsf5oeBmzpgKmpHgSCFEtg0i-FKRji13mqWTxpaz3szjBM-g4iB0HsLOnwiZ3jZJXTnGE91_7xk_II8xQ9qmG6j-FbPhY/s1600-h/IMG_2227.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEget55qErsZydTYvm4xgYXJodoFKboen-WJUsMTShQIJhTNgXLsf5oeBmzpgKmpHgSCFEtg0i-FKRji13mqWTxpaz3szjBM-g4iB0HsLOnwiZ3jZJXTnGE91_7xk_II8xQ9qmG6j-FbPhY/s400/IMG_2227.JPG" alt="" id="BLOGGER_PHOTO_ID_5373354021776233954" border="0" /></a></span><span style="font-family: georgia; font-weight: bold; color: rgb(255, 153, 255);font-size:100%;" ><span style="font-size:130%;"><br />This Little Piggy</span></span><span style="font-size:100%;"><span style="font-style: italic;"><br /><br />To tackle this venture, you'll need:</span></span><span style="font-family: georgia;font-size:100%;" ><br />About 20 garlic cloves, crushed<br />1 cup of olive oil</span><span style="font-family: georgia;font-size:100%;" ><br />1/4 teaspoon cumin<br />1/2 cup lemon juice<br />2 teaspoons kosher salt</span><span style="font-family: georgia;font-size:100%;" ><br />1 suckling pic, about 35 lbs. This particular piggie came from </span><span style="font-family: georgia;font-size:100%;" ><a href="http://www.yelp.com/biz/moloneys-meat-market-jersey-city">Moloney's Market</a> in Jersey City</span><span style="font-family: georgia;font-size:100%;" >.<br /><br />Mix everything but the pig together, and rub the concoction on the pig. <span style="font-style: italic;"><br />Rub it like ya love it, baby</span>.<br /><br />Let it marinate in the rub for 24 hrs.<br /><br />When done, take the pig out and rub it again with olive oil, like an old <span style="font-style: italic;">luvah</span>.<br /><br />Wrap the ears with some tin foil (or they'll fall off). Throw that piggie in the oven, preheated at 350 degrees, and roast uncovered for 6 hours, or until the internal temp is 165.<br /><br />If you did it right, it should look like this:<br /><br /></span><span style="font-size:100%;"><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirxzzuSsQM-ifb7-YM_HkcsPGaXfeUBnK-kyEUI5sNBRujdrDP3u0jrPGOE1D1cRgY1wuW3vwgwLITUskjZHbL5dVP730Xw4gS3cOuDq5GV-V5AR435nsW9MvDGTjPr56iAKHgRkJ_BF0/s1600-h/IMG_2226.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirxzzuSsQM-ifb7-YM_HkcsPGaXfeUBnK-kyEUI5sNBRujdrDP3u0jrPGOE1D1cRgY1wuW3vwgwLITUskjZHbL5dVP730Xw4gS3cOuDq5GV-V5AR435nsW9MvDGTjPr56iAKHgRkJ_BF0/s400/IMG_2226.JPG" alt="" id="BLOGGER_PHOTO_ID_5373358639646760658" border="0" /></a><span style="font-family: georgia;"><br />Now, cut through the skin, which will have pulled apart from the meat a bit. It'll crackle. And chances are, a mass of fiends will swiftly appear to claim the skin, or chicharrones. And, if you're into scaring little children, chop that sucka's head off a la Lord of the Flies. </span><br /><br /><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp_q9xo-HVEpvpyoApmZELkST5MgnlT7JOBNjcVLjixY5pBz-AxmdlfsRqBA3KHmYC-Ey70HPPMDAVjkg_j2Y130FnIVmVRwIccJWxJC9AQvpfV49BRqzKkuyeAuLhaV7bUfjR4vfsGO0/s1600-h/IMG_2229.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp_q9xo-HVEpvpyoApmZELkST5MgnlT7JOBNjcVLjixY5pBz-AxmdlfsRqBA3KHmYC-Ey70HPPMDAVjkg_j2Y130FnIVmVRwIccJWxJC9AQvpfV49BRqzKkuyeAuLhaV7bUfjR4vfsGO0/s400/IMG_2229.JPG" alt="" id="BLOGGER_PHOTO_ID_5373354017105313714" border="0" /></a><br /><span style="font-family: georgia;">Obviously, Rupert likes decapitation and scaring little children. </span><br /><br /><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTtxYAgjasrqQ2Lu63zP55VUeHgTP4Okv_RlSre4OYBYKRcD3wzehAPNOH77i6p3zDZVeH7gejfonR2RogBlwy1Cvp_0wdzIswDDyKPk_ktc9yhpt5vvkSYum_2_9AvE9fPATsJ1UU3sc/s1600-h/IMG_2231.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTtxYAgjasrqQ2Lu63zP55VUeHgTP4Okv_RlSre4OYBYKRcD3wzehAPNOH77i6p3zDZVeH7gejfonR2RogBlwy1Cvp_0wdzIswDDyKPk_ktc9yhpt5vvkSYum_2_9AvE9fPATsJ1UU3sc/s400/IMG_2231.JPG" alt="" id="BLOGGER_PHOTO_ID_5373354000167868418" border="0" /></a><span style="font-family: georgia;"><br />Dive into it. I was told it was fantastic.</span><span style="font-weight: bold; font-family: georgia;"><br /><br /><br />And now, for dessert. </span><span style="font-style: italic; font-family: georgia;"><br />Now that's what I'm talking about. </span><span style="font-family: georgia;"><br /><br />There were a variety of cakes and pies, but this dish I'm about to show you takes the cake (pun fully intended). </span></span><span style="font-family: georgia; color: rgb(255, 255, 0);font-size:180%;" ><span style="font-weight: bold;"><br /><br />Grilled Peaches in a Pan</span></span><span style="font-size:100%;"><span style="font-family: georgia;"><br /><br /><span style="font-style: italic;">Okay, go get yourself:</span></span></span><span style="font-family: georgia;font-size:100%;" ><br />3 pounds peaches, pitted and sliced<br />1 pound plums, pitted and sliced<br />1 cup sugar<br />2 vanilla beans, cut half lengthwise<br />2 sticks of butter, soft<br />1/2 cup Grand Marnier<br /><br />Mix all of that together in an aluminum pan. Throw it on a grill (medium heat).</span><span style="font-size:100%;"><br /><br /><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipGFiPAqmaHn1GP8pXVwjfoFNRwipLqpLNTL134dbZlnHbrEtCNxEG_bSXHa3_LRiSoY7OAnqQKK0F10TuH7dbiVPgt8aYIWoICmPzY9BurCRElKNJVJJ8g3FM5GB7Qx8TqFOSUlBK1Bk/s1600-h/IMG_2257.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipGFiPAqmaHn1GP8pXVwjfoFNRwipLqpLNTL134dbZlnHbrEtCNxEG_bSXHa3_LRiSoY7OAnqQKK0F10TuH7dbiVPgt8aYIWoICmPzY9BurCRElKNJVJJ8g3FM5GB7Qx8TqFOSUlBK1Bk/s400/IMG_2257.JPG" alt="" id="BLOGGER_PHOTO_ID_5373352682140385890" border="0" /></a><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsRqKLT_DBGltYs1Py_nhaCe5VQrXsw_dgompt3nS8lK3kbl2FE80UetpS0oyvI1xksZbIUe-um9DUybGplyR7H7ejkh_xv4J_ENqBNIqtDF3T-JF7alHIcckPuBtyPn5zSlXifx3wDfA/s1600-h/IMG_2256.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsRqKLT_DBGltYs1Py_nhaCe5VQrXsw_dgompt3nS8lK3kbl2FE80UetpS0oyvI1xksZbIUe-um9DUybGplyR7H7ejkh_xv4J_ENqBNIqtDF3T-JF7alHIcckPuBtyPn5zSlXifx3wDfA/s400/IMG_2256.JPG" alt="" id="BLOGGER_PHOTO_ID_5373353997344520274" border="0" /></a><span style="font-family: georgia;"><br />Put the lid down, if you can. </span><span style="font-family: georgia;"><br /><br />Go get yourself another cocktail or two. Sit down and renew your post-dinner buzz. </span><br /><br /><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCkBuO8Xk6TBC-secNDSkkEaX2naq84KfAx3Wps8KDhHemOvG_3fGsqqnMGT1oB0N7E2yEGvgmS7AwAICOz0IpjNCNgjTp96fyBCn1jJKyoTZtL66_Pysa7qfyq4g6YygVfwnwrZXGZ6I/s1600-h/IMG_2236.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCkBuO8Xk6TBC-secNDSkkEaX2naq84KfAx3Wps8KDhHemOvG_3fGsqqnMGT1oB0N7E2yEGvgmS7AwAICOz0IpjNCNgjTp96fyBCn1jJKyoTZtL66_Pysa7qfyq4g6YygVfwnwrZXGZ6I/s400/IMG_2236.JPG" alt="" id="BLOGGER_PHOTO_ID_5373359433858237538" border="0" /></a><br /><span style="font-family: georgia;">After 40 minutes, check on the peaches. Mix it all around to get it nice and blended. </span><br /><br /><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl76Jnkjz8MRDdVuUwnSyjagDaL-JXlOEojrs4joQyoRYe4DZl5eu5wnc0k7k-u3FDPbrtfseNSPqytE3E5M5EG8q4-glewLI0uhuAFcbNB-JUE_KTRnlObrXXVDigiOqBk8cAtRsocE0/s1600-h/IMG_2264.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl76Jnkjz8MRDdVuUwnSyjagDaL-JXlOEojrs4joQyoRYe4DZl5eu5wnc0k7k-u3FDPbrtfseNSPqytE3E5M5EG8q4-glewLI0uhuAFcbNB-JUE_KTRnlObrXXVDigiOqBk8cAtRsocE0/s400/IMG_2264.JPG" alt="" id="BLOGGER_PHOTO_ID_5373352667090691410" border="0" /></a><br /><span style="font-family: georgia;">When they're semi-soft and somewhat browned, they're ready to eat.</span><br /><br /><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4nJb1_dTviUNPhvU3CIv0_YysBqXPQWYRo7RdEcE86NRL9auEW7asOxj8ytpzUx3b8uZAehoVdFVNHLHCPXDI5eDmTAQSCmkhaC7yzQ2wziLIupFX7EoKslX1BlP_eRsxFuCBvSI9kH4/s1600-h/IMG_2265.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4nJb1_dTviUNPhvU3CIv0_YysBqXPQWYRo7RdEcE86NRL9auEW7asOxj8ytpzUx3b8uZAehoVdFVNHLHCPXDI5eDmTAQSCmkhaC7yzQ2wziLIupFX7EoKslX1BlP_eRsxFuCBvSI9kH4/s400/IMG_2265.JPG" alt="" id="BLOGGER_PHOTO_ID_5373352661235325522" border="0" /></a><br /><span style="font-family: georgia;">You can pour this over cake or ice cream.</span><br /><br /><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIHGKVczFSqr_d1-EFQDtoNZqicxUmMk6ay5rueKIyXW7XmcORaWtqrWrJUJFYg9LGehMD6TMBrhj6odAT3vt-N4UuX0Uh4w3gkGLmnrkbX9vzUMcJADTk4oQh__uVXCMoF-qv6KpJgsw/s1600-h/IMG_2266.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIHGKVczFSqr_d1-EFQDtoNZqicxUmMk6ay5rueKIyXW7XmcORaWtqrWrJUJFYg9LGehMD6TMBrhj6odAT3vt-N4UuX0Uh4w3gkGLmnrkbX9vzUMcJADTk4oQh__uVXCMoF-qv6KpJgsw/s400/IMG_2266.JPG" alt="" id="BLOGGER_PHOTO_ID_5373352653929869394" border="0" /></a><span style="font-family: georgia;"><br />And if you have some left over, you can puree it and pour it over pancakes or waffles the next morning. That should be good for your hangover. </span><br /><br /><br />Your welcome.<br /></span>PhatKidhttp://www.blogger.com/profile/09783057361476161613noreply@blogger.com1tag:blogger.com,1999:blog-4863203984905364728.post-77379220221494279652009-08-20T00:03:00.003-04:002009-08-20T14:30:44.315-04:00Holy Moly Guacamole!Okay, so we love Mexican food. We love avocados. And Guacamole is, like, sublime in our house. So any time we cook Mexican, I try to make guacamole. PapaPhat was the one who showed me how to make this delish guacamole. Anyone who tries it loves it.<br /><br /><span style="font-weight: bold;">And the best part? </span><br /><span style="font-style: italic;">It's quick and easy.</span><br /><br /><br /><span style="font-weight: bold; font-style: italic;">What You'll Need:</span><br />2 ripe avocados<br />1/2 finely diced red onion<br />1/2 to 1 whole finely diced jalapeno pepper (depending on how spicy you like it)<br />1-2 garlic cloves, crushed<br />handful of chopped cilantro (adjust to taste)<br />juice of one lime<br />1-2 tablespoons olive oil<br />1 teaspoon white vinegar<br />1-2 teaspoons kosher or sea salt (adjust to taste)<br />1-2 teaspoons fresh ground white pepper (adjust to taste)<br /><br /><br /><span style="font-style: italic; font-weight: bold;">What You'll Do:</span><br /><br />Put everything except the avocados in a bowl. Cut the avocados in half, remove pit by hacking into it with a chef's knife and twisting (don't cut yourself). And take off the little stem thingy on top, too.<br /><br />Squeeze the contents of each avocado half right into the bowl with the rest of the stuff.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfmAAtozucgvBBdrdZFuzOBznhBOKoBLdpMK1T5BYPwVfJWsPeFwzCA4CudS5gVYq7FBiUJiSEZIA4DjamRm9OGvVsrVHvFT7X33ITdh8RvwkTDtJBP17xEfbw-e7PvipWViK0Y0J3M_c/s1600-h/IMG_2195.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfmAAtozucgvBBdrdZFuzOBznhBOKoBLdpMK1T5BYPwVfJWsPeFwzCA4CudS5gVYq7FBiUJiSEZIA4DjamRm9OGvVsrVHvFT7X33ITdh8RvwkTDtJBP17xEfbw-e7PvipWViK0Y0J3M_c/s400/IMG_2195.JPG" alt="" id="BLOGGER_PHOTO_ID_5371893215011975218" border="0" /></a><br />Don't worry, the harder you squeeze, the easier it'll be to mix and crush.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQq-2dTMq6kdllpEzAJyyv5hehg31Dpcw9xbzjTUEKvhKT8EF-zcp7VxKQHNK3-fHXeKOA8T03vQCQLs-_JGdy2SuTcNnkxDQMlVc-QZru-XnZZ5MDn1NHHnH7mJsqqsgmmw0ra8ZL9K8/s1600-h/IMG_2198.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQq-2dTMq6kdllpEzAJyyv5hehg31Dpcw9xbzjTUEKvhKT8EF-zcp7VxKQHNK3-fHXeKOA8T03vQCQLs-_JGdy2SuTcNnkxDQMlVc-QZru-XnZZ5MDn1NHHnH7mJsqqsgmmw0ra8ZL9K8/s400/IMG_2198.JPG" alt="" id="BLOGGER_PHOTO_ID_5371893204717331394" border="0" /></a><br />Got every last bit? Good.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ZqPLoh910RkrlhTcBIu5jshp0In87D8dPZl1ti82fGlPbBGkzOIZR9PHvDkkory56zFMF97ZqSPFmh3aCiBwsezXUbHY9ms9MwPojcGe8l2J99rycb1MRmSSPfSmuFcpxyXyAKsUcqc/s1600-h/IMG_2199.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ZqPLoh910RkrlhTcBIu5jshp0In87D8dPZl1ti82fGlPbBGkzOIZR9PHvDkkory56zFMF97ZqSPFmh3aCiBwsezXUbHY9ms9MwPojcGe8l2J99rycb1MRmSSPfSmuFcpxyXyAKsUcqc/s400/IMG_2199.JPG" alt="" id="BLOGGER_PHOTO_ID_5371893199447760098" border="0" /></a><br />Now, mix it all up and crush avocado as you're mixing. Adjust seasonings to taste, if necessary. Chill a bit, and enjoy.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgy-NJs3EVPkAgeZjqeZr-jte930XPS_V_Jcy56FEkoCAop4-c7CsDRZ2emXEex_hW4yU_UBHXi-S5lsXALO0O95h63ONGvh0AArUoZsTU6uKGvyBo1s1OPgpzmzRgG7hr9WQolp99jfg/s1600-h/IMG_2201.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgy-NJs3EVPkAgeZjqeZr-jte930XPS_V_Jcy56FEkoCAop4-c7CsDRZ2emXEex_hW4yU_UBHXi-S5lsXALO0O95h63ONGvh0AArUoZsTU6uKGvyBo1s1OPgpzmzRgG7hr9WQolp99jfg/s400/IMG_2201.JPG" alt="" id="BLOGGER_PHOTO_ID_5371893189802593554" border="0" /></a><br />Oh, and if you have any leftover for some unknown reason, make sure you put it in the fridge, tightly sealed. If it browns--actually, even if it doesn't--just squeeze a little bit of lime into it and mix it up to revive it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJxwZ2ZHItcOYch0sJi2VNrI1Gd-NJnU2RBb6J9CaMMBOjHfWWDjEudbSz9qojdUBr9qZDXQn9-Gt_FZ-A19EeccvsLglabeqfZpJ5XKTRWe8JGLHFJtRXW0vxeK8uAFbINjbc0BoC42o/s1600-h/IMG_2204.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJxwZ2ZHItcOYch0sJi2VNrI1Gd-NJnU2RBb6J9CaMMBOjHfWWDjEudbSz9qojdUBr9qZDXQn9-Gt_FZ-A19EeccvsLglabeqfZpJ5XKTRWe8JGLHFJtRXW0vxeK8uAFbINjbc0BoC42o/s400/IMG_2204.JPG" alt="" id="BLOGGER_PHOTO_ID_5371893184838872194" border="0" /></a>PhatKidhttp://www.blogger.com/profile/09783057361476161613noreply@blogger.com1tag:blogger.com,1999:blog-4863203984905364728.post-71105021463606405662009-08-12T00:43:00.007-04:002009-08-14T23:24:55.096-04:00Etli Belis (or Sevgi's Meat Pie)When it comes to Turkish Food, borek holds a special place. It usually entails a filling consisting of either meat, cheese or vegetables, surrounded by some sort of pastry. It can be eaten as a breakfast, lunch or dinner. It can serve as a snack or an entire meal.<br /><br />Everyone has a borek specialty. For instance, BigMamaPhat (my mother) is good with doughy boreks. I'm good at working with phyllo dough. My second cousin Sevgi Abla brought the borek featured here to a recent family gathering.<br /><br />The borek's name, according to her, is "Etli Belis" [pron. Et-lee Bell-ish] Literally translated, this would mean "for free with meat."<br /><br />Or I think I need to brush up on my Turkish. At any rate, let's call this Sevgi's Meat Pie.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiW9Z09dU_pHkhCWV9InFU5L7eizFVODB8psXsEaLJxPSe0x2RSkHqL26sktQXW5dPrIkEWocmZqfBXtpYEJE12q9lhsVgUBCR9VovMe5vtkPcakzc-eaFJlMHJ86I_W-Asl4T5G4IDsk/s1600-h/IMG_2043.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiW9Z09dU_pHkhCWV9InFU5L7eizFVODB8psXsEaLJxPSe0x2RSkHqL26sktQXW5dPrIkEWocmZqfBXtpYEJE12q9lhsVgUBCR9VovMe5vtkPcakzc-eaFJlMHJ86I_W-Asl4T5G4IDsk/s400/IMG_2043.JPG" alt="" id="BLOGGER_PHOTO_ID_5368934147732995394" border="0" /></a><br />Oh my, was it delicious. Yes, oh yes, it was yumtastic. So I cornered her at the party and snagged the recipe from her. She had a hard time explaining how to make it to me, so I decided to take her directions verbatim. Here it goes:<br /><br /><span style="font-weight: bold;font-size:130%;" ><span style="color: rgb(255, 204, 102);">Sevgi's Meat Pie (Etli Belis)</span></span><br /><br /><span style="font-style: italic;">As told by Sevgi</span><br /><br />Take <span style="font-weight: bold;">2 eggs</span>, about <span style="font-weight: bold;">3/4 cup of milk</span> and <span style="font-weight: bold;">3.5 sticks of Imperial </span>brand margarine. It has to be Imperial brand. Do NOT use any other type of margarine, or it won't come out the same. I don't know why exactly, but it must be Imperial.<br /><br />Mix all that together.<br /><br />Now slowly sprinkle <span style="font-weight: bold;">1.5 cups of flour</span> into that mixture. As you're doing that, mush the mixture up with your fingers until the dough becomes soft. You'll know the dough is done if it feels like your earlobe.<br /><br />Heat up some oil in a pan and sautee <span style="font-weight: bold;">2 large onions, diced</span>. Add 1 ½ pounds of <span style="font-weight: bold;">ground beef and cook</span> until all the liquid has evaporated. Add salt and pepper to taste.<br /><br />Now, take 1-2 servings of <span style="font-weight: bold;">vermicelli rice noodles</span>—you know, they're the really skinny noodles that come in single-serve packs), boil them for about 2-3 minutes (it shouldn’t cook all the way.) Drain noodles and chop them up.<br /><br />Add the noodles to the onion/ground beef mixture and then let it cool.<br /><br />Next, cut the flour you made in half. Roll out half the dough with a rolling pin until it’s about ¼-inch thick, give or take. Sprinkle the top with flour, and flip it over into the pan (I think it’s better with a round pan, but square one would work too.) The dough will be larger than the pan and overlap the lip, but don’t worry about it.<br /><br /><span style="font-style: italic;">**TIP: roll out the dough on a large cutting board, and which will make the flip/transfer to the pan easier.</span><br /><br />Roll out the second half of the dough and place it on top of the pie. Crimp the edges and pierce the surface with a fork.<br /><br />Chop up two tablespoons of margarine and mix it with 1-2 handfuls of flour to make the crumble topping.<br /><br />Bake in a 350 degree oven until the top is golden brown, about 45-60 minutes.<br /><br />YUM. TAS. TIC., I say!!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGbuxDstHBC4qW5KOpvbMtfd_a92nzynzYwQ4mT6XleEJRfgSzYlr_fJhrLMmzY32IQi4E6p85JxMONCVaUL42rdcD0Bi4OkdR1u6ic_QxL1b0pHDSjJrjxsSWHr25k2Iex5Bt-TjwRmk/s1600-h/IMG_2055.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGbuxDstHBC4qW5KOpvbMtfd_a92nzynzYwQ4mT6XleEJRfgSzYlr_fJhrLMmzY32IQi4E6p85JxMONCVaUL42rdcD0Bi4OkdR1u6ic_QxL1b0pHDSjJrjxsSWHr25k2Iex5Bt-TjwRmk/s400/IMG_2055.JPG" alt="" id="BLOGGER_PHOTO_ID_5368934140088816690" border="0" /></a>PhatKidhttp://www.blogger.com/profile/09783057361476161613noreply@blogger.com0tag:blogger.com,1999:blog-4863203984905364728.post-35751252365352935272009-08-11T23:16:00.004-04:002009-08-12T00:42:26.905-04:00Breakfast PizzaNo, not pizza for breakfast.<br /><br />This is genuine breakfast pizza. (<span style="font-style: italic;">Though I'm sure you could probably eat it for lunch or dinner.)</span><br /><br />I concocted this meal after I discovered Baby Phat really, really likes feta cheese. He also likes eggs. So I figured, why not put the two together?<br /><br />The result? A yummy breakfast that can be enjoyed by adults and children alike.<br /><br /><span style="font-weight: bold; font-style: italic;">What you'll need:</span><br /><span style="font-style: italic;">**Note: this recipe doesn't give perfect measurements. I just kind of eyeball it. You can adjust the quantity of any ingredient to match your tastes.<br /></span><div style="text-align: center;"><span style="font-style: italic;"> </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0wgTtk1iOJt1D-8YcQgkn-nriQ3tboxIylRcSNQYcyG6NmnAQkoHFcoPUr2jjRqi0Tq6Wgrr9evWu1vmQIEZq4moBh6uo8A7bBPvKFsfM7MQcZyFpSmutdxYvgVEYCIGpqffJKRZ5moI/s1600-h/IMG_2122.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0wgTtk1iOJt1D-8YcQgkn-nriQ3tboxIylRcSNQYcyG6NmnAQkoHFcoPUr2jjRqi0Tq6Wgrr9evWu1vmQIEZq4moBh6uo8A7bBPvKFsfM7MQcZyFpSmutdxYvgVEYCIGpqffJKRZ5moI/s400/IMG_2122.JPG" alt="" id="BLOGGER_PHOTO_ID_5368931261719751490" border="0" /></a>Feta Cheese<br />Eggs<br />Diced Tomato (I usually do 1)<br />Chopped Parsley<br />Salt<br />Pepper<br />Pocketless Pita Breads (the kind they use for gyros)<br /></div><br /><br /><span style="font-style: italic; font-weight: bold;">What you'll do:</span><br /><br />Set oven to 375 degrees. Toast one side of the pita bread a little in the oven (<span style="font-style: italic;">color shouldn't change but it should get a little firmer/harder</span>.)<br /><br />While that's going on, mix all the other ingredients in a bowl. Remember to use just a tiny pinch of salt since feta is usually salty on its own. <span style="font-style: italic;">**Note: you can also add spinach, or use egg whites instead of whole eggs. </span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaCC2_4qhbDD9A57pqG1iXV_V2B9FMS4ChbAJ7N0UsObTeeSieGcFrHEs29sDPkKfgeRDxgAnmilRHXcthWdXscJitT_MLh7FBvpayw67dacmn6dD3eCLeUardQGTRVkxUaRNaIKPI09U/s1600-h/IMG_2125.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaCC2_4qhbDD9A57pqG1iXV_V2B9FMS4ChbAJ7N0UsObTeeSieGcFrHEs29sDPkKfgeRDxgAnmilRHXcthWdXscJitT_MLh7FBvpayw67dacmn6dD3eCLeUardQGTRVkxUaRNaIKPI09U/s400/IMG_2125.JPG" alt="" id="BLOGGER_PHOTO_ID_5368931254178478658" border="0" /></a><br />Make sure it's well blended.<br /><span style="font-style: italic;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvmudhJQmQfds4AKEt0X680HT0Gf0hVOCYugdq_bPl0QnAFaQK49nHFB4TtIGb4KlL0gWq15330ndnvUiP8Qrm2dTk8muFq67-eWkiuEdvX_Qq0lDhhCfqj3yQyxNMLDmwccZpSxp8M80/s1600-h/IMG_2128.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvmudhJQmQfds4AKEt0X680HT0Gf0hVOCYugdq_bPl0QnAFaQK49nHFB4TtIGb4KlL0gWq15330ndnvUiP8Qrm2dTk8muFq67-eWkiuEdvX_Qq0lDhhCfqj3yQyxNMLDmwccZpSxp8M80/s400/IMG_2128.JPG" alt="" id="BLOGGER_PHOTO_ID_5368931244268836290" border="0" /></a><br />Line a baking pan with foil. (<span style="font-style: italic;">I do this because, well, I hate scrubbing pans.</span>)<br /><br />Put your pita(s) on it, making sure the toastier side is face-down. Spoon mixture onto pita and spread out, but leave a little bit of pita exposed around the edge.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhX4k4QMiw9dWzTU4o-iOkZXfuYOeR0EMRTaM64fQZt1PpRjYc3GQ2b4sPd8E-0UPkJEmOdT1ysGqKaqpi8cnTUVEdD1OBL1gJNYZqmcYwlJ27Ycbg6a4mM9k1bk0oqyKYgL9S07XVU-w/s1600-h/IMG_2134.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhX4k4QMiw9dWzTU4o-iOkZXfuYOeR0EMRTaM64fQZt1PpRjYc3GQ2b4sPd8E-0UPkJEmOdT1ysGqKaqpi8cnTUVEdD1OBL1gJNYZqmcYwlJ27Ycbg6a4mM9k1bk0oqyKYgL9S07XVU-w/s400/IMG_2134.JPG" alt="" id="BLOGGER_PHOTO_ID_5368930308363317858" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJfD5vgppebVzteBIE654Zqckg4neXVWH_ULyuow7nFOvLYM8FHRVWk1ehnreG9HlG9zFOqizKCfF6-5Dov8Bpm1MV0FCKWfeRWt-gPdNeNZrRN859HD_crDPm6Uoiq6083phBwgWvOU/s1600-h/IMG_2135.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJfD5vgppebVzteBIE654Zqckg4neXVWH_ULyuow7nFOvLYM8FHRVWk1ehnreG9HlG9zFOqizKCfF6-5Dov8Bpm1MV0FCKWfeRWt-gPdNeNZrRN859HD_crDPm6Uoiq6083phBwgWvOU/s400/IMG_2135.JPG" alt="" id="BLOGGER_PHOTO_ID_5368930299477061218" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx2YFXa4GQQVgFfZvznqbsHBG1-P_phLQdSVwvTtWUa8zaFcW7hijptn1HRDbCVdT42oO7EI3YzITRxMTlb2dWu2_lrx7Pwwa-EeN_PS1A6TZjBVtGmZ6d26PB96bB3LkVnz_lR-Wl3JE/s1600-h/IMG_2139.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx2YFXa4GQQVgFfZvznqbsHBG1-P_phLQdSVwvTtWUa8zaFcW7hijptn1HRDbCVdT42oO7EI3YzITRxMTlb2dWu2_lrx7Pwwa-EeN_PS1A6TZjBVtGmZ6d26PB96bB3LkVnz_lR-Wl3JE/s400/IMG_2139.JPG" alt="" id="BLOGGER_PHOTO_ID_5368930292809086610" border="0" /></a><br /><br />Bake, uncovered, for 20-30 minutes, or until the mixture sets in the middle. (Don't worry if some of the mixture leaks out as it's baking.<br /><br />Mmm, mmm good breakfast.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVJuxSKhJnn7LB5zyScKMJFRuVjmRNAMUsKZ0NgiW4u1LPq65O_knyCzOjy3EGYjrkaoAjxk8wgPHlp_ZbPZ2XeSZfnggPQbeTQrDtEgj1N1GUikbjyGgyY2LSOwiPrKvfMMza9WI7s04/s1600-h/IMG_2143.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVJuxSKhJnn7LB5zyScKMJFRuVjmRNAMUsKZ0NgiW4u1LPq65O_knyCzOjy3EGYjrkaoAjxk8wgPHlp_ZbPZ2XeSZfnggPQbeTQrDtEgj1N1GUikbjyGgyY2LSOwiPrKvfMMza9WI7s04/s400/IMG_2143.JPG" alt="" id="BLOGGER_PHOTO_ID_5368930280533296290" border="0" /></a>PhatKidhttp://www.blogger.com/profile/09783057361476161613noreply@blogger.com0tag:blogger.com,1999:blog-4863203984905364728.post-23113508971688989812009-08-08T21:59:00.000-04:002009-08-09T22:15:00.850-04:00Summertime, and the Grillin's Easy...In the summer, we grill everything. If it can fit on the grill without falling through, it will generally end up in the barbeque. And ever since I heard of it a year or so ago, I've been on a mission to make grilled pizza. I came across the opportunity to do so this weekend, so I figured I'd give it a whirl.<br /><br />First, I made sure the fire extinguisher was closeby (I don't trust myself--I'm a bit of a spazz)<br /><br />We had a lot of vegetables, so I decided to just go ahead and grill them off before they went bad. Here, I have red, yellow and orange bell peppers, japanese eggplants, an onion and zucchini.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrGxCnCVok4iTo26W79wUIzt249Qft0yZsTrcWLTKt1D7647M8M5QjQVHZMph2YSetBTRPQCiJSUTEKVnjcTGxGF3lYHO_2poJfzUA9-1jQaBjDC5dz1MO_dxJWyYl8ScqnNL51jnf6to/s1600-h/IMG_2077.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrGxCnCVok4iTo26W79wUIzt249Qft0yZsTrcWLTKt1D7647M8M5QjQVHZMph2YSetBTRPQCiJSUTEKVnjcTGxGF3lYHO_2poJfzUA9-1jQaBjDC5dz1MO_dxJWyYl8ScqnNL51jnf6to/s400/IMG_2077.JPG" alt="" id="BLOGGER_PHOTO_ID_5367830013893747330" border="0" /></a><br />Slice up the veggies, lie them down on a baking sheet , brush or drizzle with oil and sprinkle with salt (we use kosher salt) abd fresh cracked black pepper. Flip them over, brush with oil, salt and pepper again.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB09I2cuV8HPHOi4l36UlDWqjWiOr6yFDEZmIUGBK1bb82mjY_UAXEEafZDKb-GApS4IhjYzcDbVBJC8fCbYPLZi5A_gaJ6VWywSBc6sZvpIQO1Omado2mah6S82Z4vwHNYvC9KSG5UQ0/s1600-h/IMG_2082.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB09I2cuV8HPHOi4l36UlDWqjWiOr6yFDEZmIUGBK1bb82mjY_UAXEEafZDKb-GApS4IhjYzcDbVBJC8fCbYPLZi5A_gaJ6VWywSBc6sZvpIQO1Omado2mah6S82Z4vwHNYvC9KSG5UQ0/s400/IMG_2082.JPG" alt="" id="BLOGGER_PHOTO_ID_5367834146064872354" border="0" /></a><br />Now, put the veggies on the grill until marked and cooked to a somewhat soft texture.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuP2R2T8o_MeTDto9nDT8QwEfdwH1sBaQG-JmT6wjZySN26gpvD-Cz3gaFAdCYik87a6wOj8ZPdBFLGO06Bm_FmXrGtQ72hPhyeSbRbwtdEY6fARiAeHxHqKHEHgSl9Q9PdHprGqI-unc/s1600-h/IMG_2085.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuP2R2T8o_MeTDto9nDT8QwEfdwH1sBaQG-JmT6wjZySN26gpvD-Cz3gaFAdCYik87a6wOj8ZPdBFLGO06Bm_FmXrGtQ72hPhyeSbRbwtdEY6fARiAeHxHqKHEHgSl9Q9PdHprGqI-unc/s400/IMG_2085.JPG" alt="" id="BLOGGER_PHOTO_ID_5367830337910172722" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZQKy2i-iwLLipbxCoil-LGprSS1bq3FHf0li6rOuYMaVIMB7gjzkvY6jgWRj6R6U2kGwbi0nIZhXAQtus9kJrnsfx4rlM_quJJehR7vh8XjTjhVeMfL3_zno_QfDU9Z7CLRLdIcsYj28/s1600-h/IMG_2086.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZQKy2i-iwLLipbxCoil-LGprSS1bq3FHf0li6rOuYMaVIMB7gjzkvY6jgWRj6R6U2kGwbi0nIZhXAQtus9kJrnsfx4rlM_quJJehR7vh8XjTjhVeMfL3_zno_QfDU9Z7CLRLdIcsYj28/s400/IMG_2086.JPG" alt="" id="BLOGGER_PHOTO_ID_5367828897189971794" border="0" /></a><br /><br /><br />Do the same for the bell peppers:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGKOGJToyHFe-yMCYQ5G84i2O84nqfWiJXvAqL_MaLY464S-qNDa-zw1twnzOJXXIoyjncNJqCBSMyyByWP1f668nBrvOAdX_wrHBDAhzszZ99Z4q7QXWajhmfSM4u2vjQwwVG-kiFayE/s1600-h/IMG_2088.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGKOGJToyHFe-yMCYQ5G84i2O84nqfWiJXvAqL_MaLY464S-qNDa-zw1twnzOJXXIoyjncNJqCBSMyyByWP1f668nBrvOAdX_wrHBDAhzszZ99Z4q7QXWajhmfSM4u2vjQwwVG-kiFayE/s400/IMG_2088.JPG" alt="" id="BLOGGER_PHOTO_ID_5367828893499647954" border="0" /></a><br /><br />Once the pepper cools down, peel off the charred skin (it comes off very easily) and then slice the bell peppers. Set aside with other veggies.<br /><br />You need to find yourself a package of pizza dough. Most grocery stores have it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiECQF7oQUi1MwFE_sd_SFDDCJdwVicPXB2WB265sNujxTL7stcHCcaY4hkHRRlKYzB-aUimHBool1SD1piCdPMNcpGAO1XlNMVDYsBgMZg1lBtOA0ZElqxr1vGeErYSZh2tGGD7X0eFz0/s1600-h/IMG_2094.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiECQF7oQUi1MwFE_sd_SFDDCJdwVicPXB2WB265sNujxTL7stcHCcaY4hkHRRlKYzB-aUimHBool1SD1piCdPMNcpGAO1XlNMVDYsBgMZg1lBtOA0ZElqxr1vGeErYSZh2tGGD7X0eFz0/s400/IMG_2094.JPG" alt="" id="BLOGGER_PHOTO_ID_5367814574582294146" border="0" /></a><br />Cut the dough in half (one package should get you two 6- inch- to 8-inch pizzas, depending on how thin/thick you want the crust). Flour your work area and knead/roll out the dough to about 6-8 inches.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVw-iy3o7H61GeM-x4cdXne-3QOBbuv9MJSn6lBp6Y2SqwfcYa0hqG79EIicbdbsWdMbC6mjFOfu5q0TyQZ5OqQ13PAh84_7V-jL67hs9Swa6HP8GsyBfffpYEPkIbI6qafFHR2HmA5kY/s1600-h/IMG_2095.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVw-iy3o7H61GeM-x4cdXne-3QOBbuv9MJSn6lBp6Y2SqwfcYa0hqG79EIicbdbsWdMbC6mjFOfu5q0TyQZ5OqQ13PAh84_7V-jL67hs9Swa6HP8GsyBfffpYEPkIbI6qafFHR2HmA5kY/s400/IMG_2095.JPG" alt="" id="BLOGGER_PHOTO_ID_5367814572146071026" border="0" /></a><br />Brush one side with olive oil.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0RmW2GQ7Pt2c06FwxHbAgJ5l77C-B4Odz9wGK38LCRHzzj2VgwMVyz6vZ0v5nh0qi6k-pHpGysnVaVUxJoDyO-Nlf9ZSlTUnZDA2ROv-rKQvFQYWLwwZ1Hvq-KLkePwYLM8Iy_HF6EbM/s1600-h/IMG_2096.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0RmW2GQ7Pt2c06FwxHbAgJ5l77C-B4Odz9wGK38LCRHzzj2VgwMVyz6vZ0v5nh0qi6k-pHpGysnVaVUxJoDyO-Nlf9ZSlTUnZDA2ROv-rKQvFQYWLwwZ1Hvq-KLkePwYLM8Iy_HF6EbM/s400/IMG_2096.JPG" alt="" id="BLOGGER_PHOTO_ID_5367814568171804290" border="0" /></a><br />Throw it on the grill on medium heat, oil side down. Once it's on the grill, brush the top of the dough with olive oil.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzjFYIu0lgvMWaVTYcwIPoHiT6SMu9nRKA3SgIxk16de6pI4hFHtZw-QvYurN0SeDySY9VsS62e_XAia6Zl-Pl4VXAwUWcg1a1dAXud7qS0cxWM0SpmteiUsWE1G6rplfv0xC_p8vU0aU/s1600-h/IMG_2099.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzjFYIu0lgvMWaVTYcwIPoHiT6SMu9nRKA3SgIxk16de6pI4hFHtZw-QvYurN0SeDySY9VsS62e_XAia6Zl-Pl4VXAwUWcg1a1dAXud7qS0cxWM0SpmteiUsWE1G6rplfv0xC_p8vU0aU/s400/IMG_2099.JPG" alt="" id="BLOGGER_PHOTO_ID_5367814563863232658" border="0" /></a><br />As the bottom starts to brown, you'll notice a bunch of bubbles come up on the surface of the dough.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOEaOopDEKLB0zc-HSixJxOEGLAUZwJtKOvifp2oyDeNBYAzwps16uumDoL91MR29LyZloaeqwDCvO69UTrWZ2QN1OygK2jMO9rsql101XWCCj20NIjdUw8LGoyVl0e0v2nsZ4MBPoOL8/s1600-h/IMG_2100.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOEaOopDEKLB0zc-HSixJxOEGLAUZwJtKOvifp2oyDeNBYAzwps16uumDoL91MR29LyZloaeqwDCvO69UTrWZ2QN1OygK2jMO9rsql101XWCCj20NIjdUw8LGoyVl0e0v2nsZ4MBPoOL8/s400/IMG_2100.JPG" alt="" id="BLOGGER_PHOTO_ID_5367810482233538994" border="0" /></a><br />Once the bottom is nice and toasty, you can flip the dough over and start building your pizza.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC9vEGQVwyBeNYejXWLmmU84us5uOd-4LkPR-xH6DFkuPh9ZRo-iQNcG7_LxO2aNb2hVKi3MwqfOydn5puorRORONizAA0fZ9_Q3z6x3VNQJF19n_pgS4GUXQZ6P9P6wLGULBlwAUT8No/s1600-h/IMG_2101.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC9vEGQVwyBeNYejXWLmmU84us5uOd-4LkPR-xH6DFkuPh9ZRo-iQNcG7_LxO2aNb2hVKi3MwqfOydn5puorRORONizAA0fZ9_Q3z6x3VNQJF19n_pgS4GUXQZ6P9P6wLGULBlwAUT8No/s400/IMG_2101.JPG" alt="" id="BLOGGER_PHOTO_ID_5367810476786438050" border="0" /></a><br />You can add whatever toppings you want. I started with marinara sauce (in a jar, the horror!)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitOVvQO9FzneFJKoor5u9cLGYNiVzj8zF_WeqGiWD6VJ32TrJRLQ75afHHQTUY21XqlU-sjstWmno5W9AqxBSMhKc2cVQBaoTfBiOWIzm_BZgIrJJ4FVf-uRML25eSTQYQleXnCYKE8OE/s1600-h/IMG_2102.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitOVvQO9FzneFJKoor5u9cLGYNiVzj8zF_WeqGiWD6VJ32TrJRLQ75afHHQTUY21XqlU-sjstWmno5W9AqxBSMhKc2cVQBaoTfBiOWIzm_BZgIrJJ4FVf-uRML25eSTQYQleXnCYKE8OE/s400/IMG_2102.JPG" alt="" id="BLOGGER_PHOTO_ID_5367814554624918578" border="0" /></a><br />Then add your toppings. Here, I put a bit of shredded mozzarella cheese. I preferred goat cheese but for some reason it's disappeared from our fridge. I think PapaPhat had something to do with its disappearance.<br /><br />Then I topped that of with some chicken breast and grilled vegetables. I added another sprinkle of mozzarella cheese and some parmesan cheese.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbkobtOgFw-gsBx96RuVTgREOFiNHKRABod7_iiGEdbvSUdfyWhdfGq8mDLy9yQNFab1CLINA8XAHjqoblpCaU9VbCzOswSVBqmfpvf0vcXmVMDhmL0p2foVi7kErl096uSZ-NDlFsd5g/s1600-h/IMG_2104.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbkobtOgFw-gsBx96RuVTgREOFiNHKRABod7_iiGEdbvSUdfyWhdfGq8mDLy9yQNFab1CLINA8XAHjqoblpCaU9VbCzOswSVBqmfpvf0vcXmVMDhmL0p2foVi7kErl096uSZ-NDlFsd5g/s400/IMG_2104.JPG" alt="" id="BLOGGER_PHOTO_ID_5367810475115976114" border="0" /></a><br />I cook it all on the grill until the bottom is niced and crispy, and the cheese has melted. I usually put the cover on the grill down for a few minutes to get the cheese melty.<br /><br />Total time for this meal, no counting the time it took to grill the vegetables and chicken, about 15-20 minutes.<br /><br />Will you just look at that beautiful pizza? It is yummy yummy yummy in my tummy. Plus: it feeds two!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXsNp0wwvGtafO_1HwxA3tVP_G1mZg9TF9iLP_xhjTaFqopstmpREfRL1fRgXJc-fYoou5GCzYQwposPljQrdJTC505Nr3CMCEhou3xjncS2EB-9LawqXPcnyvYoWsmDZ7omQUUdLlpMA/s1600-h/IMG_2105.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXsNp0wwvGtafO_1HwxA3tVP_G1mZg9TF9iLP_xhjTaFqopstmpREfRL1fRgXJc-fYoou5GCzYQwposPljQrdJTC505Nr3CMCEhou3xjncS2EB-9LawqXPcnyvYoWsmDZ7omQUUdLlpMA/s400/IMG_2105.JPG" alt="" id="BLOGGER_PHOTO_ID_5367810470957501410" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1CO5JCn9RfXScnP73OHB0Iq0u9n8xq4dlcM_QxJjGI_pp6_7eH2xs9FJoJkEwW328klxxD4XT6LYYWxhavqQrGGBUOjqFAtYoUrDJPrG3t2WyJx-kWU4gJ2Xdt7JlprqhGIFqoi-cpzQ/s1600-h/IMG_2106.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1CO5JCn9RfXScnP73OHB0Iq0u9n8xq4dlcM_QxJjGI_pp6_7eH2xs9FJoJkEwW328klxxD4XT6LYYWxhavqQrGGBUOjqFAtYoUrDJPrG3t2WyJx-kWU4gJ2Xdt7JlprqhGIFqoi-cpzQ/s400/IMG_2106.JPG" alt="" id="BLOGGER_PHOTO_ID_5367810465711253170" border="0" /></a>PhatKidhttp://www.blogger.com/profile/09783057361476161613noreply@blogger.com1tag:blogger.com,1999:blog-4863203984905364728.post-15513583046126785982009-08-01T14:41:00.004-04:002009-08-01T15:14:00.021-04:00News That Made Me Go "Squueeee"Sometimes, you get news so exciting that it makes you pee your pants justalittlebit. I received such news yesterday, when this <a href="http://finance.yahoo.com/news/Ritas-Introduces-prnews-4080272633.html?x=0&.v=1">press release</a> landed in my inbox.<br /><br /><span style="font-weight: bold;">Here's the gist of it:</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.ritasice.com/uploads/images/italian-ice.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 248px; height: 232px;" src="http://www.ritasice.com/uploads/images/italian-ice.jpg" alt="" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i537.photobucket.com/albums/ff333/JDC_bucket_bucket/plus_sign.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 76px; height: 62px;" src="http://i537.photobucket.com/albums/ff333/JDC_bucket_bucket/plus_sign.jpg" alt="" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.mokers.org/blog/images/2008/08/food/800px-Swedish_Fish.jpeg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 325px; height: 216px;" src="http://www.mokers.org/blog/images/2008/08/food/800px-Swedish_Fish.jpeg" alt="" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i184.photobucket.com/albums/x40/piratesrule21/equals.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 92px; height: 78px;" src="http://i184.photobucket.com/albums/x40/piratesrule21/equals.jpg" alt="" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.ritasice.com/uploads/images/SwedishFish.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 309px; height: 401px;" src="http://www.ritasice.com/uploads/images/SwedishFish.jpg" alt="" border="0" /></a><br /><br />Yes, my compadres, Rita's Italian Ice has partnered with Cadbury on a new Swedish Fish-flavored italian ice, which was introduced yesterday. I love italian ice, and Swedish Fish are, like, the best candy evah.<br /><br />I fully intend on sampling this deliciousness at some point this weekend. Will update once I do.PhatKidhttp://www.blogger.com/profile/09783057361476161613noreply@blogger.com0tag:blogger.com,1999:blog-4863203984905364728.post-20476088879898803142009-07-30T18:21:00.001-04:002009-08-01T02:13:53.069-04:00An Idiot's Guide to BaklavaWhenever there's a special event in my circle of family and friends, I'm usually asked to bring a dessert. Said dessert is almost always baklava.<br /><br />I have to admit, I do make a kick-ass baklava. All those layers of buttery, walnut-y goodness, yum. And so decadent, people will be surprised you made it yourself. And I'm going to show you just how to do that.<br /><br />Intimidated? Don't be. This recipe, my dear friends, is pretty much foolproof. Heck, even I got a great outcome my first time trying it out! <br /><br /><span style="font-style: italic;"><span style="font-weight: bold;">Oh, and a disclaimer/PSA:</span> If you'd like to remain in ignorant bliss over just how fattening this dish is, this is not the post for you. Leave now and go eat a rice cake. </span><br /><span style="font-style: italic;"><span style="font-weight: bold;"><br /><br /></span></span><span style="font-weight: bold; font-style: italic;">What You'll Need:<br /></span><br /><span style="font-weight: bold; font-style: italic;"><span style="font-size:130%;">Simple Syrup</span></span><br />8-9 cups sugar<br />6 cups water<br />lemon<br /><br /><span style="font-weight: bold; font-style: italic;"><span style="font-size:130%;">Baklava</span><br /></span>1 lb Chopped/Ground Walnuts<br />4 sticks (1 lb) unsallted butter, melted<br />Cinnamon<br />1 twin-pack phyllo dough, unfrozen (<span style="font-style: italic;">if it's one long roll, get 2 packs</span>)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Uqq5lb_NRWnACo5L05scNzt75GjJb-jIym98WdhBZssoSWot26mZhJnvwCXjWasmKo-JT5hNttTek84Nv_BD6ecHPeQkePjXBMhyphenhyphen0Jx2Y-flrmtaYrXILokpbdWwLY-cFgUPM2RHYpM/s1600-h/IMG_1889.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Uqq5lb_NRWnACo5L05scNzt75GjJb-jIym98WdhBZssoSWot26mZhJnvwCXjWasmKo-JT5hNttTek84Nv_BD6ecHPeQkePjXBMhyphenhyphen0Jx2Y-flrmtaYrXILokpbdWwLY-cFgUPM2RHYpM/s400/IMG_1889.JPG" alt="" id="BLOGGER_PHOTO_ID_5364864085811888562" border="0" /></a><br /><span style="font-weight: bold; font-style: italic;">What You'll Do:</span><br /><br />First make simple syrup. Put sugar and water in a big pot on medium-high heat, add juice from half a lemon (to prevent stickiness). Squeeze half a lemon (or even all of it if you want--it helps prevent stickiness).<br /><br />Stir until sugar is dissolved. Let it almost boil, then reduce to a simmer for a few hours or until mixture thickens or turns light amber.<br /><span style="font-weight: bold; font-style: italic;"></span><br /><br /><span style="font-weight: bold; font-style: italic;"><span style="font-size:130%;">Baklava</span><br /></span><br /><div style="text-align: center;">Set up your workstation so you have the phyllo on one side and ingredients on the other.<br /><br />Remember, you have to work quickly with phyllo dough or it will dry out.<br /><br />If you have a twin pack, leave one in the fridge until you're done with the first roll.<br /><br />And make sure it's fully defrosted or the sheets will stick together and shred.<br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjieWHK9_0MbeemwuaqDiy6skYmAIAcooPpgqSH3Q_sDkEX9oBNAwdAU0o758Y-VY0UshAa2d0Mqs681e4nWc1bA2PyDRXgoq3DNGscIZo_jNcjY4zmSjenb8osnsFNpcHqHklVTMTZ1V8/s1600-h/IMG_1892.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 263px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjieWHK9_0MbeemwuaqDiy6skYmAIAcooPpgqSH3Q_sDkEX9oBNAwdAU0o758Y-VY0UshAa2d0Mqs681e4nWc1bA2PyDRXgoq3DNGscIZo_jNcjY4zmSjenb8osnsFNpcHqHklVTMTZ1V8/s400/IMG_1892.JPG" alt="" id="BLOGGER_PHOTO_ID_5364864082195550450" border="0" /></a><br /><div style="text-align: center;">Trim phyllo dough sheets to fit pan.<br /><br />Grease bottom and sides of pan.<br /><br /> Lay down 1 layer of phyllo dough, and then brush butter over it.<br /><br />Lay down 2 more layers, brush with butter. Repeat twice. By the end, you should have 7 sheets on your bottom layer.<br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU8x0RwpSjhUQUZutP-eSv19NDNBDSom1Z-Q2NDNTAJj-2jTct11py-tkApM8c5stUEEC1r17Wbg2gP-eBWUy1Z1h7B8gU4_k9iD7RZoGhtzIbgtogvIk-7fxWol7qTWMysRmddsy1VwI/s1600-h/IMG_1893.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU8x0RwpSjhUQUZutP-eSv19NDNBDSom1Z-Q2NDNTAJj-2jTct11py-tkApM8c5stUEEC1r17Wbg2gP-eBWUy1Z1h7B8gU4_k9iD7RZoGhtzIbgtogvIk-7fxWol7qTWMysRmddsy1VwI/s400/IMG_1893.JPG" alt="" id="BLOGGER_PHOTO_ID_5364862812939195186" border="0" /></a><br /><div style="text-align: center;">Sprinkle walnuts and cinnamon over dough.<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHjjlIoxpe84velf0GT_lDysb_BoH9AxgUB9yENQhyphenhyphenwW3kJpQeHSHDYQD9bLdMfiWTzNmW9sp3Jf0W_gEGX6GPr9f_9l8607bzbhnbYjn8J-V3FxMrnuh46nu3qBk6q3qHSviy_ywKOvs/s1600-h/IMG_1894.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHjjlIoxpe84velf0GT_lDysb_BoH9AxgUB9yENQhyphenhyphenwW3kJpQeHSHDYQD9bLdMfiWTzNmW9sp3Jf0W_gEGX6GPr9f_9l8607bzbhnbYjn8J-V3FxMrnuh46nu3qBk6q3qHSviy_ywKOvs/s400/IMG_1894.JPG" alt="" id="BLOGGER_PHOTO_ID_5364862805626437698" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs1R7XrixiPAlqoAsTKQbCB47p9vSn8W75jsQg9-D_qyedPFxO7Rq1ifKItJaoHlLuBSdK6UvR9OagrVCeQL4M8nyP_7GziajNBGbAVnQkBhONXH8M8Unhz6W7dc8OLqD8wKyt44u3epk/s1600-h/IMG_1895.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs1R7XrixiPAlqoAsTKQbCB47p9vSn8W75jsQg9-D_qyedPFxO7Rq1ifKItJaoHlLuBSdK6UvR9OagrVCeQL4M8nyP_7GziajNBGbAVnQkBhONXH8M8Unhz6W7dc8OLqD8wKyt44u3epk/s400/IMG_1895.JPG" alt="" id="BLOGGER_PHOTO_ID_5364862803441891666" border="0" /></a><br /><div style="text-align: center;">Lay down two sheets of dough, brush with butter, and two more, brush with butter (should have 4 total). Sprinkle walnuts and cinnamon. Repeat (4 sheets, fillings, 4 sheets, fillings) until you run out of something (usually it's the walnuts).<br /><br />Remember though, keep at least 3 layers of phyllo dough that are intact (no holes, rips, etc) because those will be your top layers.<br /><br />The top layer should have 6-7 sheets of phyllo dough, with butter on each sheet except the very top one.<br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2UVoCWT-7Wy8CNCxeTQOP156hfOSLg3XEJfiosFJrlwL9EutZpksQw8Kle5ui81j_ugtRfT-GKpje_WnGy8P0EMfns4FKLS8FUjcIgeeQAI7lOFvRGcRGG51H8vNU4agQjM8NuS1cVZ4/s1600-h/IMG_1896.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 326px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2UVoCWT-7Wy8CNCxeTQOP156hfOSLg3XEJfiosFJrlwL9EutZpksQw8Kle5ui81j_ugtRfT-GKpje_WnGy8P0EMfns4FKLS8FUjcIgeeQAI7lOFvRGcRGG51H8vNU4agQjM8NuS1cVZ4/s400/IMG_1896.JPG" alt="" id="BLOGGER_PHOTO_ID_5364862798430419106" border="0" /></a><br /><div style="text-align: center;">Cut on a diagonal<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCWmh1h8lpNUrGjMJ0r6drUmNhlic-bEMLbWsbBtYdKaZF9WxI8M0HmKjKruu6Yr0uQUu6ntqwf6Q_BlpKs89vYwHWRl0nFvG3KSjpaSjoLLYmNGFBgLKOfGb3Oiu8NO4CacP-IkH1DzQ/s1600-h/IMG_1898.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 294px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCWmh1h8lpNUrGjMJ0r6drUmNhlic-bEMLbWsbBtYdKaZF9WxI8M0HmKjKruu6Yr0uQUu6ntqwf6Q_BlpKs89vYwHWRl0nFvG3KSjpaSjoLLYmNGFBgLKOfGb3Oiu8NO4CacP-IkH1DzQ/s400/IMG_1898.JPG" alt="" id="BLOGGER_PHOTO_ID_5364862793309562626" border="0" /></a><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_4gwegL82JPc58PYbfLECL6zTcb_u3Eb3-6Y7B14qopaadvv2k9TCCgcCFA_4c7NeUQMd73eATzGdtWylrDZZMe16jyN6zug3fSmyLoz6hwgLWWNkUcgxpaE2naGEighgQFm1IHOEGD0/s1600-h/IMG_1899.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 312px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_4gwegL82JPc58PYbfLECL6zTcb_u3Eb3-6Y7B14qopaadvv2k9TCCgcCFA_4c7NeUQMd73eATzGdtWylrDZZMe16jyN6zug3fSmyLoz6hwgLWWNkUcgxpaE2naGEighgQFm1IHOEGD0/s400/IMG_1899.JPG" alt="" id="BLOGGER_PHOTO_ID_5364862026307890162" border="0" /></a><br />Cut on the vertical. to make diamond shapes. You can also cut little squares, but I think these are much more fun.<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAluC6FM-gzMXEBIrxHNxRJeIndwPcKuqVwAV2s6WFe81co1ofcmCe4eUtImX5KT7T_mhH-Lx-K4AW9FvdcFE4ufzMzelzVju2m202hZFt0endFA7UlgP1zfY8XZfyH0vy6NnyXLGu0Lw/s1600-h/IMG_1902.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAluC6FM-gzMXEBIrxHNxRJeIndwPcKuqVwAV2s6WFe81co1ofcmCe4eUtImX5KT7T_mhH-Lx-K4AW9FvdcFE4ufzMzelzVju2m202hZFt0endFA7UlgP1zfY8XZfyH0vy6NnyXLGu0Lw/s400/IMG_1902.JPG" alt="" id="BLOGGER_PHOTO_ID_5364862022379702050" border="0" /></a><br />Now, take the rest of the butter (should be at least 1 melted stick left), make sure it's liquidy/melted (if not, pop in microwave for a few secs), and pour over baklava.<br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjysONLioJZvzKek7quoYrOyn0mNrtsc3NxU-JT9l00GYDNCgLqGSCzMhiqJQx9Y980_Gr6yhtB_8vtuA5xg3OKwR0NWTfCjFCV8z5HlX0dhrR9Q-s4wO2gqrqZClrhzmg3_Gqe82lHO8w/s1600-h/IMG_1903.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjysONLioJZvzKek7quoYrOyn0mNrtsc3NxU-JT9l00GYDNCgLqGSCzMhiqJQx9Y980_Gr6yhtB_8vtuA5xg3OKwR0NWTfCjFCV8z5HlX0dhrR9Q-s4wO2gqrqZClrhzmg3_Gqe82lHO8w/s400/IMG_1903.JPG" alt="" id="BLOGGER_PHOTO_ID_5364862017709033586" border="0" /></a><br /><div style="text-align: center;">Pour over baklava, use the brush to distribute evenly, making sure the entire surface and sides are covered in it.<br /></div><div style="text-align: right;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiXZvU9aCxNuRgerYHF1GDWQ57cz45YQVjo6oaX_cBWO9QM6lTRNJX59UXbjwwfdXnI9fNZ07IaZb_eDXFJDWJy47hjlgEcF0_UecZpvMjhKchp0rGttb0TpygkWfEhfB4EtML2eCokr8/s1600-h/IMG_1904.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiXZvU9aCxNuRgerYHF1GDWQ57cz45YQVjo6oaX_cBWO9QM6lTRNJX59UXbjwwfdXnI9fNZ07IaZb_eDXFJDWJy47hjlgEcF0_UecZpvMjhKchp0rGttb0TpygkWfEhfB4EtML2eCokr8/s400/IMG_1904.JPG" alt="" id="BLOGGER_PHOTO_ID_5364862006979539410" border="0" /></a><br /><div style="text-align: center;">Throw it in a 350 degree oven for 40-45 minutes. DONT't BE AFRAID OF BURNING IT.<br /><br /></div></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC_9Xez40t32ml_zImvwvN-bPIUzZ_1wuTvVsL3vgy0fmc9K3b1r6Df1qjp0_RkOaK0fSGEtIWQxNWcl3EOryRjeLxE-qcgV2nEhYibbr-xA34QNPtLkBKLTvu59bmmNB0Yh71dcLwJ-o/s1600-h/IMG_1907.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC_9Xez40t32ml_zImvwvN-bPIUzZ_1wuTvVsL3vgy0fmc9K3b1r6Df1qjp0_RkOaK0fSGEtIWQxNWcl3EOryRjeLxE-qcgV2nEhYibbr-xA34QNPtLkBKLTvu59bmmNB0Yh71dcLwJ-o/s400/IMG_1907.JPG" alt="" id="BLOGGER_PHOTO_ID_5364862002494722050" border="0" /></a><br />The bottom should look like this.<br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZFHzWNN3W47HPRUmG4jQHr6R9UqOzp0JEEPwzqVfgyGvmQyJpOgHB2UxFSv1PnaomneybN8ajAARUtP0PoVEKRarqLt_RnNFsa0VSPu2mAbC-OUhrZv_HNnSxNRaOwYs_1oe_d5awVbs/s1600-h/IMG_1911.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZFHzWNN3W47HPRUmG4jQHr6R9UqOzp0JEEPwzqVfgyGvmQyJpOgHB2UxFSv1PnaomneybN8ajAARUtP0PoVEKRarqLt_RnNFsa0VSPu2mAbC-OUhrZv_HNnSxNRaOwYs_1oe_d5awVbs/s400/IMG_1911.JPG" alt="" id="BLOGGER_PHOTO_ID_5364861634544125122" border="0" /></a><br />REALLY baking it allows the pastry to retain its crispiness.<br /><br />When baklava and simple syrup completely cooled down (usually several hours) and pour over baklava until you can juuuuust see it filling the pan.<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglT0uHDNly8W84CcNa0g4R_qCFfQZv49wOgQf4HDN3S57kaf85F1JZdbZuzBMsa888gswsO48ADf9UKSU18XAugbUawSkdAwRINXttFDiQ8uCDC18rUmQ65MZxMP-tTfLlFjwSKqd-kFQ/s1600-h/IMG_1913.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglT0uHDNly8W84CcNa0g4R_qCFfQZv49wOgQf4HDN3S57kaf85F1JZdbZuzBMsa888gswsO48ADf9UKSU18XAugbUawSkdAwRINXttFDiQ8uCDC18rUmQ65MZxMP-tTfLlFjwSKqd-kFQ/s400/IMG_1913.JPG" alt="" id="BLOGGER_PHOTO_ID_5364861631777949506" border="0" /></a><br />Leave overnight or a few hours, and then drain the extra syrup.<br /><br />Serve.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5L99_DVvbijt2tCElu7pf4NjQ2zRzY62DeBJn5Olbhdgri2dYx5c_rHgX66aBr0ZK5_ale3xO4pJF1Ke8DeUHgBtaFZPJYnrtIjdZI0g177k9h25dp7CvmMqxXFQG1zNTgHeUA2eqD-E/s1600-h/IMG_1962.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5L99_DVvbijt2tCElu7pf4NjQ2zRzY62DeBJn5Olbhdgri2dYx5c_rHgX66aBr0ZK5_ale3xO4pJF1Ke8DeUHgBtaFZPJYnrtIjdZI0g177k9h25dp7CvmMqxXFQG1zNTgHeUA2eqD-E/s400/IMG_1962.JPG" alt="" id="BLOGGER_PHOTO_ID_5364861616878912162" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcBxl0YNi051qQ5cH7frp2QHwKO84paY57DWaxVTrXKrosNApdCH0J0xEUyYhbDYdMjXoA7GKCn5JS9B5d86oRA9e5qYmnEYAi9CIq6nyvYyVwfPXdFavhR3LBILhHEbNQO9eerAjIPSg/s1600-h/IMG_1963.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcBxl0YNi051qQ5cH7frp2QHwKO84paY57DWaxVTrXKrosNApdCH0J0xEUyYhbDYdMjXoA7GKCn5JS9B5d86oRA9e5qYmnEYAi9CIq6nyvYyVwfPXdFavhR3LBILhHEbNQO9eerAjIPSg/s400/IMG_1963.JPG" alt="" id="BLOGGER_PHOTO_ID_5364861612543827250" border="0" /></a><br /><img src="file:///Users/suleaygoren/Desktop/PhatKids/Baklava/IMG_1963.JPG" alt="" />PhatKidhttp://www.blogger.com/profile/09783057361476161613noreply@blogger.com2tag:blogger.com,1999:blog-4863203984905364728.post-31904534533945504702009-07-28T21:24:00.002-04:002009-08-01T01:20:05.424-04:00A little taste of Lebanon<div style="text-align: center;"><div style="text-align: left;">During the summer, I like to make dishes that are light yet filling. One of my favorites is tabbouleh, a yummy grain salad that's perfect for warm weather.<br /><br />Tabbouleh, according to Wikipedia (which, you know, is the benchmark when it comes to definitions) "is a Levantine Arad salad dish, often used as part of a mezze. Its primary ingredients are finely chopped parsley, bulgur, mint, tomato, scallion, herbs, lemon juice, olive oil and various seasonings."<br /><br />Most tabbouleh you're probably used to has a bunch of crap in it, such as bell peppers, cucumbers and the aforementioned tomato. I don't put that much stuff in there. I guess it's because I'm used to my mom's tabbouleh (we call it kisir in Turkish), which I am about to share with you.<br /></div><br /><span style="font-style: italic; font-weight: bold;">What You'll Need:</span><br /><br /><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCLf1Zpp7M7Zs_gvBGvQZBTS2c4Ah2dGo1lIUXf64Z6HdpUI6WlZP0gwz56zptyDZSSEJmC5LqTimqFIuaU8tPO6KcmBgBrZ2W7_7CrN1s2dYAc_AQ7pprXTXqvak2J7cxcxYmOKpaetQ/s1600-h/IMG_1915.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCLf1Zpp7M7Zs_gvBGvQZBTS2c4Ah2dGo1lIUXf64Z6HdpUI6WlZP0gwz56zptyDZSSEJmC5LqTimqFIuaU8tPO6KcmBgBrZ2W7_7CrN1s2dYAc_AQ7pprXTXqvak2J7cxcxYmOKpaetQ/s400/IMG_1915.JPG" alt="" id="BLOGGER_PHOTO_ID_5364468735558467890" border="0" /></a>2 cups bulgur (cracked wheat). <span style="font-style: italic;">But make sure it's the "fine" kind, not coarse or your tabbouleh will be too starchy. </span><br />1 large diced onion (about 1.5-2 cups)<br />1 cup chopped scallions<br /><div style="text-align: left;">1 cup chopped parsley (<span style="font-style: italic;">I use the curly kind but flat-leaf is ok too, if you want a milder flavor</span>)<br /></div>1-2 lemons<br />2 tablespoons tomato paste<br />About 2 cups shredded Romaine lettuce<br />Olive Oil<br />Salt, Pepper, Red (cayenne) Pepper<br />Boiling Water<br /></div><br /><br /><span style="font-weight: bold; font-style: italic;">What You'll Do: </span><br /><br />Put bulgur in a medium to large bowl.<br /><br /> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzsyLmZ7WneP2L-KNCmQSi3wxb38mGUukPH2ewlDwqAZ9pyCXgSLWwPWBbOCf2YMKnazJ3ShExGFlITcLsMFhPlAVdofrKbKZwc3Ky_jbMajlgf46Fn_wg_G3n0AZZpnswz_6DVP2ChM4/s1600-h/IMG_1917.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzsyLmZ7WneP2L-KNCmQSi3wxb38mGUukPH2ewlDwqAZ9pyCXgSLWwPWBbOCf2YMKnazJ3ShExGFlITcLsMFhPlAVdofrKbKZwc3Ky_jbMajlgf46Fn_wg_G3n0AZZpnswz_6DVP2ChM4/s400/IMG_1917.JPG" alt="" id="BLOGGER_PHOTO_ID_5364468729852429922" border="0" /></a><br /><br />Pour 4 cups of boiling water in there. Cover and wait for the water to be absorbed.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7x83wxwtKtzk26c1CKxEPnR2E7gRVTtTI1ofpcrheYbPt9RIAIPrIFv4VmktdVX9-LQH5RjW2op_LGqWZBylrlruOP52tY-QFYIjoQihVyS8b5H_4tGWkdUStcpa9EO_UST85zfMIuQ4/s1600-h/IMG_1919.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7x83wxwtKtzk26c1CKxEPnR2E7gRVTtTI1ofpcrheYbPt9RIAIPrIFv4VmktdVX9-LQH5RjW2op_LGqWZBylrlruOP52tY-QFYIjoQihVyS8b5H_4tGWkdUStcpa9EO_UST85zfMIuQ4/s400/IMG_1919.JPG" alt="" id="BLOGGER_PHOTO_ID_5364468723509095410" border="0" /></a><br />While the bulgur absorbs the water, sautee onions in olive oil under medium-high heat.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdvgnBcTSWng4Gd8WT2_N3ka9qVXZLIdbW6ONOj-DMNX_6IZRBGPqbNl8ovHCkh_K1M1jVVBPmaT0XEPykqA9jIY6yecYpGDMFzsfkOuHrr1om81Xa4OSfqpa7JTx1JKunRvz33HWseVg/s1600-h/IMG_1928.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdvgnBcTSWng4Gd8WT2_N3ka9qVXZLIdbW6ONOj-DMNX_6IZRBGPqbNl8ovHCkh_K1M1jVVBPmaT0XEPykqA9jIY6yecYpGDMFzsfkOuHrr1om81Xa4OSfqpa7JTx1JKunRvz33HWseVg/s400/IMG_1928.JPG" alt="" id="BLOGGER_PHOTO_ID_5364468714589773154" border="0" /></a><br />When onions are caramelized/toasted, sprinkle a but with salt and papper, add tomato paste and mix.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Y9r5wKEAv-x6THbWFMNUvp8r2ZmzPG_xbhA9u-EV_SHYgNHa-0SJWQ54F14X5ySHD48HF4qJKkSkmXpvUCBoZ66wZmw7czjYSNV04S57M5-NpuyuXqkTBCe8L6bJ582bcTIJmcWPn3Y/s1600-h/IMG_1934.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Y9r5wKEAv-x6THbWFMNUvp8r2ZmzPG_xbhA9u-EV_SHYgNHa-0SJWQ54F14X5ySHD48HF4qJKkSkmXpvUCBoZ66wZmw7czjYSNV04S57M5-NpuyuXqkTBCe8L6bJ582bcTIJmcWPn3Y/s400/IMG_1934.JPG" alt="" id="BLOGGER_PHOTO_ID_5364467445733325666" border="0" /></a><br />Add mixture to bulgur (see how fluffy it is?)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSdhaU-xPN8zVtD6j6vhzRSJaeH6lBoAHyKP5CbQ5wIIY1BKvWzK2f0r-DwxIUGbLUGK9pjtsyjFX3UQm_n20rZxf3b-7M-apY40WNZNI3rZ3pepwcSAmlFLxPCD2snYbI0KJajsAwuhM/s1600-h/IMG_1936.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSdhaU-xPN8zVtD6j6vhzRSJaeH6lBoAHyKP5CbQ5wIIY1BKvWzK2f0r-DwxIUGbLUGK9pjtsyjFX3UQm_n20rZxf3b-7M-apY40WNZNI3rZ3pepwcSAmlFLxPCD2snYbI0KJajsAwuhM/s400/IMG_1936.JPG" alt="" id="BLOGGER_PHOTO_ID_5364467440638899938" border="0" /></a><br />Mix it up well<br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5BZ2HMR_I-1duRV7cQ5zSXANCfNnmMcSjCfROvOJWbHq8gi4ebjCUuhozRgPrWgCWQ_6z_DcvxgNy6firBuLPVqaN-_Q9Yv9XEJ5n2TERZcw5ZgMDVMRsrEEKDUcePgIj-ay0AQAr3_4/s1600-h/IMG_1938.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5BZ2HMR_I-1duRV7cQ5zSXANCfNnmMcSjCfROvOJWbHq8gi4ebjCUuhozRgPrWgCWQ_6z_DcvxgNy6firBuLPVqaN-_Q9Yv9XEJ5n2TERZcw5ZgMDVMRsrEEKDUcePgIj-ay0AQAr3_4/s400/IMG_1938.JPG" alt="" id="BLOGGER_PHOTO_ID_5364466733040735890" border="0" /></a><br /><div style="text-align: center;">Add scallions<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKuF1LBI0UDqZQ636akphq2Mk0wTuYHQp5is56dLkeUBukrrRE9r3GfPGPp-W-K7FAwBeq-c_pgzzkDy2XFB3DJJ3qRPFJdcjpRFLyz9PXBODh2ubSCfabS64ztAg4aB5dEuX8VhednXc/s1600-h/IMG_1939.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKuF1LBI0UDqZQ636akphq2Mk0wTuYHQp5is56dLkeUBukrrRE9r3GfPGPp-W-K7FAwBeq-c_pgzzkDy2XFB3DJJ3qRPFJdcjpRFLyz9PXBODh2ubSCfabS64ztAg4aB5dEuX8VhednXc/s400/IMG_1939.JPG" alt="" id="BLOGGER_PHOTO_ID_5364466727177520786" border="0" /></a><br />And parsley<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjMV8Ci96PDCDuZRnpMQHcaaV_TcLw7PmrwollCQbw79WKmxSum3sjb6FjmPsP3t5Ys3yhZvlAM4M0yd2LhjcurRo9nAsAk7HkeMnIWxcK_HT0m8OZfax3L2lvX2ZV4cZYQVi0hp9TUD0/s1600-h/IMG_1943.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjMV8Ci96PDCDuZRnpMQHcaaV_TcLw7PmrwollCQbw79WKmxSum3sjb6FjmPsP3t5Ys3yhZvlAM4M0yd2LhjcurRo9nAsAk7HkeMnIWxcK_HT0m8OZfax3L2lvX2ZV4cZYQVi0hp9TUD0/s400/IMG_1943.JPG" alt="" id="BLOGGER_PHOTO_ID_5364466720893434498" border="0" /></a><br />And lettuce<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1NBSoEZN1yqRPPxLYyPFC6O0amSpx7-pMMr7TWpKTpH05pw6x0mgv9xT8IqknQVJbrmo1o5zUynwTumwLJTn2Woyd_ASE2d6WB1yPAVqLQBwKdbwbQTgcj_8agRrDERC1YdImYgNfMGw/s1600-h/IMG_1946.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1NBSoEZN1yqRPPxLYyPFC6O0amSpx7-pMMr7TWpKTpH05pw6x0mgv9xT8IqknQVJbrmo1o5zUynwTumwLJTn2Woyd_ASE2d6WB1yPAVqLQBwKdbwbQTgcj_8agRrDERC1YdImYgNfMGw/s400/IMG_1946.JPG" alt="" id="BLOGGER_PHOTO_ID_5364466716860101234" border="0" /></a><br />Squeeze 1 lemon over it all<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3GNSdE8uG4HOVhz7duxvZ_MTHDa8d7YbTVdp1Y0x2X0A-D4JQ98rvf7kpmUGMh0ke2VKhYr-oEuL0nHupojZXFJf4Kk49u_nFpuVaUzqYg_E8yMYTjtAwu7a49jVIoArMOsB3Q0fImC8/s1600-h/IMG_1947.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3GNSdE8uG4HOVhz7duxvZ_MTHDa8d7YbTVdp1Y0x2X0A-D4JQ98rvf7kpmUGMh0ke2VKhYr-oEuL0nHupojZXFJf4Kk49u_nFpuVaUzqYg_E8yMYTjtAwu7a49jVIoArMOsB3Q0fImC8/s400/IMG_1947.JPG" alt="" id="BLOGGER_PHOTO_ID_5364466714423315106" border="0" /></a><br />Add some salt and pepper, and a bit of olive oil.<br />Mix again.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx6k-OWFk45nQqm86U8CvDC3tVV8kwtdyfZznj0vavjFDPsYtA7eLuTeeVURs2uo9jlYihHZcTg7_yy8lQAUIW_Qs6bHuEGo2sZOCnuRZDCnsOOLgIzeWSdMov5406IpC255f33yMauPc/s1600-h/IMG_1953.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx6k-OWFk45nQqm86U8CvDC3tVV8kwtdyfZznj0vavjFDPsYtA7eLuTeeVURs2uo9jlYihHZcTg7_yy8lQAUIW_Qs6bHuEGo2sZOCnuRZDCnsOOLgIzeWSdMov5406IpC255f33yMauPc/s400/IMG_1953.JPG" alt="" id="BLOGGER_PHOTO_ID_5364464913447459666" border="0" /></a><br />And, if you have children bothering you, put those suckers to work!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYHFwjxBExMNoVua8mgFKuy2TO_-fEjKvndrcC1XNGyxeJoewLxizPnQO17YttctytY6zsjzCYWQncDYbrKVovhac0rMeIarbgUgl-yuqs4DMt7FQ6vYjKtCuEEy5PrWWWwJlBTvJk6cY/s1600-h/IMG_1954.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYHFwjxBExMNoVua8mgFKuy2TO_-fEjKvndrcC1XNGyxeJoewLxizPnQO17YttctytY6zsjzCYWQncDYbrKVovhac0rMeIarbgUgl-yuqs4DMt7FQ6vYjKtCuEEy5PrWWWwJlBTvJk6cY/s400/IMG_1954.JPG" alt="" id="BLOGGER_PHOTO_ID_5364464908980023410" border="0" /></a><br />Adjust seasonings to taste and add more lemon if necessary<br /><br />Serve tabbouleh with/wrapped in romaine lettuce<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZG6O0l6VL7LjFaO8hgP3VGgUysHRvO22YS1TgBAhrYEzNF6d5TPsWt-2JZrG_25Gn5lyzm-xzMUIUOfxXxwWY4NbPESjh_cwSicWpS1YUPDlhwAbVeT1ORT5M3Ifvqs66hDzTJzPsz-E/s1600-h/IMG_1957.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZG6O0l6VL7LjFaO8hgP3VGgUysHRvO22YS1TgBAhrYEzNF6d5TPsWt-2JZrG_25Gn5lyzm-xzMUIUOfxXxwWY4NbPESjh_cwSicWpS1YUPDlhwAbVeT1ORT5M3Ifvqs66hDzTJzPsz-E/s400/IMG_1957.JPG" alt="" id="BLOGGER_PHOTO_ID_5364464889312151442" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ3yllBEOjM2za9EC7tcnMyTgTmHHP8JwA7-iF9koMeq6ajpIz8diIjroJKaIe3aqBXs4jsJhf3E5Ep-Ly3a3sUSGRkBkwApVSlY6k88Cuju_EkACQO9E609ietUV8qB8fnjFUxLXuUsE/s1600-h/IMG_1958.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ3yllBEOjM2za9EC7tcnMyTgTmHHP8JwA7-iF9koMeq6ajpIz8diIjroJKaIe3aqBXs4jsJhf3E5Ep-Ly3a3sUSGRkBkwApVSlY6k88Cuju_EkACQO9E609ietUV8qB8fnjFUxLXuUsE/s400/IMG_1958.JPG" alt="" id="BLOGGER_PHOTO_ID_5364463241658829682" border="0" /></a><br /><br /></div>PhatKidhttp://www.blogger.com/profile/09783057361476161613noreply@blogger.com0tag:blogger.com,1999:blog-4863203984905364728.post-30331396342148784322009-07-26T22:49:00.002-04:002009-07-27T15:18:02.008-04:00Reason #345 Why I Now Love Summer<span style="font-family:verdana;">I’ve always been ambivalent about the summer. After all, being a PhatKid does have its negative consequences, unless you’re one with an overactive metabolism. This PhatKid unfortunately cannot wear the itty bitty clothes that seem to be so ubiquitous in times of warmer weather. Well, except for that year or two when I was a glorious size 4 and ate like a rabbit.<br /><br /></span><span style="font-family:verdana;">But don’t feel for me. I’ve come to terms with the realization that I simply enjoy food too much and am too busy to hit the gym (I’m working on that one). And since having BabyPhat I can always say I’m still working off the baby fat, although, with him turning 2 in two months, I think the statute of limitations on that is quickly nearing expiration.</span><br /><span style="font-family:verdana;"><br />Anyway, back to summer. I love it now. I can do without the oppressive heat and humidity, but the positive aspects of the season far overshadow the negative. Summer, with all its outdoor fairs, concerts and festivals—not to mention the ability to have a frosty alcoholic beverage during daylight hours without looking like an alcoholic—is a prime PhatKid season. In fact, it comes in a close second to winter, when, of course, one can indulge in all sorts of food and drink in celebration of the holidays.</span><br /><span style="font-family:verdana;"><br />Since moving to Westchester, I’ve been able to be a PhatKid every weekend. In my part of town, it seems like there’s a fair or carnival or festival or—even better— a feast! every week, complete with games, rides and food. Glorious food. And since most of these events are in towns with large Italian populations, or at least, with a dominant roman catholic church, they center around Italian feasts.</span><br /><span style="font-family:verdana;"><br />Last night, we went to the Feast of St. Augustine at—where else—St. Augustine’s church. The first thing we did when we got there was grab dinner (you never eat before a feast). PapaPhat had a sausage, onions and pepper wedge (AKA hero/sub/grinder/sandwich) and I, MamaPhat, had a steak, onions and pepper wedge. BabyPhat had pizza, french fries and spaghetti and meatballs. Well, one huge meatball.<br /><br /></span><span style="font-family:verdana;">And then, the pièce de résistance of all of these festivals—fried dough. It has different names in various places, but in our neck of the woods, we call them zeppolis (since most feasts are Italian) or funnel cake. They’re not the same thing, though they are both fantastic.<br /><br /></span><span style="font-family:verdana;"><span style="font-weight: bold;">Zeppolis</span> are small balls of dough, or shaped like doughnuts, dropped into hot oil, fried, and served in a while paper bag with an ample amount of powdered sugar. When they give you the bag, you really want to close it up and give its contents a good shake or two to really get the sugar well distributed:</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.buttalapasta.it/img/zeppole-di-natale.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 265px; height: 259px;" src="http://www.buttalapasta.it/img/zeppole-di-natale.jpg" alt="" border="0" /></a><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://blogs.phoenixnewtimes.com/bella/zeppole.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 234px;" src="http://blogs.phoenixnewtimes.com/bella/zeppole.jpg" alt="" border="0" /></a><span style="font-size:100%;"><span style="font-style: italic;font-family:verdana;" >(sorry, the pictures I took came out blurry so you’ll have to make do with ones I found on Google)</span></span><br /></div><span style="font-size:100%;"><br /><span style="font-family:verdana;"><span style="font-weight: bold;">Funnel cake</span>, meanwhile, is basically batter that has been “funneled” directly into the hot oil. It’s usually served on a white paper plate with a generous sprinkling of powdered sugar. Can also be found at amusement parks:</span> </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://friendseat.com/user_upload_recipe/thumbnail400/29469_32367_friendseat_778px-Funnel_cake_20040821_172200_1_1655x1275.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 295px; height: 295px;" src="http://friendseat.com/user_upload_recipe/thumbnail400/29469_32367_friendseat_778px-Funnel_cake_20040821_172200_1_1655x1275.jpg" alt="" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1283/1217248035_076ed3d5c1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://farm2.static.flickr.com/1283/1217248035_076ed3d5c1.jpg" alt="" border="0" /></a><br /><br /><span style="font-weight: bold;font-family:verdana;font-size:130%;" >Other favorites: </span><span style="font-size:130%;"> </span><div style="text-align: center;font-family:verdana;"><span style="font-size:130%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3095/2772570247_6cf0cb92d0.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 275px;" src="http://farm4.static.flickr.com/3095/2772570247_6cf0cb92d0.jpg" alt="" border="0" /></a></span><span style="font-size:130%;"><span style="font-weight: bold;">Snow Cones</span><br /></span></div><span style="font-size:130%;"><br /><br /></span><div style="text-align: center;font-family:verdana;"><span style="font-size:130%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://static.flickr.com/59/198536014_4a55b8d3bf.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 427px;" src="http://static.flickr.com/59/198536014_4a55b8d3bf.jpg" alt="" border="0" /></a></span><span style="font-size:130%;"><span style="font-size:100%;"><span style="font-size:130%;"><span style="font-weight: bold;">Italian Ices</span></span><br />(<span style="font-style: italic;">Not the pre-packaged crap in a cup, though. It must be Rita’s or Uncle Louie G’s or similar</span>)</span><br /><br /><br /></span></div><div style="text-align: center;font-family:verdana;"><span style="font-size:130%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://web.mac.com/crazycabs1/Site/_COWABUNGA_KETTLECORN_files/shapeimage_1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 307px; height: 231px;" src="http://web.mac.com/crazycabs1/Site/_COWABUNGA_KETTLECORN_files/shapeimage_1.jpg" alt="" border="0" /></a></span><span style="font-size:130%;"><span style="font-weight: bold;">Kettle Corn</span><br /><br /><br /></span></div><div style="text-align: center;font-family:verdana;"><span style="font-size:130%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://dandelionmama.files.wordpress.com/2008/10/disneyland-hong-kong-cotton-candy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 311px; height: 311px;" src="http://dandelionmama.files.wordpress.com/2008/10/disneyland-hong-kong-cotton-candy.jpg" alt="" border="0" /></a><span style="font-weight: bold;">Cotton Candy</span><br /><span style="font-size:100%;">(<span style="font-style: italic;">BabyPhat's Personal Fave</span>)</span><br /><br /><br /></span></div><div style="text-align: center;font-family:verdana;"><span style="font-size:130%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.bunrab.com/dailyfeed/dailyfeed_images_sep-06/df06_09-02_gyro.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 305px; height: 228px;" src="http://www.bunrab.com/dailyfeed/dailyfeed_images_sep-06/df06_09-02_gyro.jpg" alt="" border="0" /></a> <span style="font-weight: bold;">Gyros</span><br /><br /><br /></span></div><div style="text-align: center;font-family:verdana;"><span style="font-size:130%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://blogs.mysanantonio.com/weblogs/cards/041608_2276.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 302px; height: 226px;" src="http://blogs.mysanantonio.com/weblogs/cards/041608_2276.jpg" alt="" border="0" /></a><span style="font-weight: bold;">Blooming Onion and Remoulade Sauce</span><br /><span style="font-size:100%;">(<span style="font-style: italic;">oh, drool...</span>)</span></span></div><span style="font-size:130%;"><br /></span><div style="text-align: center;font-family:verdana;"><span style="font-size:130%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.concessionstands.com/site/images/candy-caramel-apples.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 289px; height: 313px;" src="http://www.concessionstands.com/site/images/candy-caramel-apples.jpg" alt="" border="0" /></a><span style="font-weight: bold;">Caramel Apples</span><br /><span style="font-style: italic;font-size:100%;" >Candy apples are okay, but caramel is where it’s at. And if covered in nuts, even better. </span><br /><br /><br /></span></div><div style="text-align: center;font-family:verdana;"><span style="font-size:130%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bang-o-rama.ca/content/common/images/lemonade_wagon_500.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 283px; height: 207px;" src="http://bang-o-rama.ca/content/common/images/lemonade_wagon_500.jpg" alt="" border="0" /></a></span><span style="font-size:130%;"><span style="font-weight: bold;">Fresh-Squeezed Lemonade</span><br /></span></div><span style="font-size:130%;"><br /><span style="font-family:verdana;">And, a recent discovery:<br /><br /></span></span><div style="text-align: center;font-family:verdana;"><span style="font-size:130%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.tudoreventservices.com/corn_dog_dogs.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 419px; height: 315px;" src="http://www.tudoreventservices.com/corn_dog_dogs.jpg" alt="" border="0" /></a><span style="font-weight: bold;">CORN DOGS!!!!</span><br /></span></div><div style="text-align: center; font-style: italic;font-family:verdana;"><span style="font-size:100%;">I finally got myself to try one and damnit, I found out I really, really like them!<br />What’s not to like? Is it a meat? Is it starch? A meal? A snack? Savory? Who cares?!<br />It’s on a STICK, people!!</span><br /></div> <span style="font-family:verdana;"><br />On that note, my next goal is to drag the PhatFamily to the NY State Fair. I don’t even know where or when it’s held, but we need to go. Because, well, there will be corn dogs...<br /><br /></span>PhatKidhttp://www.blogger.com/profile/09783057361476161613noreply@blogger.com6tag:blogger.com,1999:blog-4863203984905364728.post-76910404915160765992009-07-24T20:39:00.003-04:002009-07-31T18:43:05.919-04:00I'm doing the world a public service. So consider this a PSA.<br /><br />The world needs to know about <a href="http://www.adriennespizzabar.com/">Adrienne's Pizza Bar</a>. Located on Stone Street in Lower Manhattan, nestled among several other restaurants, lies what's arguably the best pizza available Downtown, and even the whole borough of Manhattan.<br /><br />Adrienne's specializes in grandma-style pies. Made on a large sheet pan, this sicilian-style (but thinner) pizza can easily feed 3-4 people. It costs $16.50 for a plain cheese, but toppings (if you chose any) add a few more bucks. Typically, when my friend M and I go to Adriennes, order a pie with 2 toppings (eggplant and mushroom) and have 2 glasses of wine for $33 each. And we both have leftovers to eat for lunch the next day.<br /><br />Here is what we had yesterday:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinAOT6KPs07NEH1SMcvuxxP5K8Xb8M-fzgQNiw1P_I4AVJUrUvKwi7muU3WTw-dBZGD5L6HJ61mHPql2syrGLiEbjmKGlWW-hlIm4ZYOSqRL9gL3ltlUuRmR5zPsqe-XyMVKXkFZc1vl0/s1600-h/IMG00039.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinAOT6KPs07NEH1SMcvuxxP5K8Xb8M-fzgQNiw1P_I4AVJUrUvKwi7muU3WTw-dBZGD5L6HJ61mHPql2syrGLiEbjmKGlWW-hlIm4ZYOSqRL9gL3ltlUuRmR5zPsqe-XyMVKXkFZc1vl0/s400/IMG00039.jpg" alt="" id="BLOGGER_PHOTO_ID_5363217466145811282" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5a9yyWMr81jL7_kO2Ka6SVWBEEOZ1N_7_5fwIJD4RBG_5FurANt8KLe74Oaddlj2nzOyxUWVCDSa0C2Ui_pW86gANR5LNRW5I5q1QKxek1mV7KBPFYywU0Hv6LI8qE3W4YXOo8qwmh5M/s1600-h/IMG00041.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5a9yyWMr81jL7_kO2Ka6SVWBEEOZ1N_7_5fwIJD4RBG_5FurANt8KLe74Oaddlj2nzOyxUWVCDSa0C2Ui_pW86gANR5LNRW5I5q1QKxek1mV7KBPFYywU0Hv6LI8qE3W4YXOo8qwmh5M/s400/IMG00041.jpg" alt="" id="BLOGGER_PHOTO_ID_5363217461181299970" border="0" /></a><br /><br />And because my Blackberry takes horrible pictures, here are some more mouth-watering pictures from the web.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.roadfood.com/photos/8039.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 404px; height: 302px;" src="http://www.roadfood.com/photos/8039.jpg" alt="" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSKchHKHvcWpsRFgorf-3Q80AMHuDcYT0h07rg6YgZ-lwhFk0VMU0eOKEGV6pcI8-gaAyYMRoC4HiGlnphRY-yKGf_f25MfoMggDYlYPNXpUB__LuqwMte9fzCy52NFNqaOtfCddHXRYc/s400/Adriennes.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSKchHKHvcWpsRFgorf-3Q80AMHuDcYT0h07rg6YgZ-lwhFk0VMU0eOKEGV6pcI8-gaAyYMRoC4HiGlnphRY-yKGf_f25MfoMggDYlYPNXpUB__LuqwMte9fzCy52NFNqaOtfCddHXRYc/s400/Adriennes.jpg" alt="" border="0" /></a><br /><br />The best thing, though, is that during the spring and summer, all of the restaurants on Stone Street (named such because of its cobblestone walkway) set up outdoor seating. It's a little haven in the middle of the Financial District.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://m0.11870.com/multimedia/imagenes/adrienne-s-pizza-bar-new-york_pxl_f5f2c57b2662b935ed751f9ec12b418c.jpeg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 455px; height: 305px;" src="http://m0.11870.com/multimedia/imagenes/adrienne-s-pizza-bar-new-york_pxl_f5f2c57b2662b935ed751f9ec12b418c.jpeg" alt="" border="0" /></a>PhatKidhttp://www.blogger.com/profile/09783057361476161613noreply@blogger.com1tag:blogger.com,1999:blog-4863203984905364728.post-9973316087157252952009-07-23T21:32:00.012-04:002009-07-25T22:54:56.192-04:00PhatAss Sandwich…cookie, that is.<br /><br />Decided to take some yummy treats we all know and love and turn them into cookie form.<br /><br />Results were faaaah-bu-lous!!<br /><br /><br /><div style="text-align: center;"><span style="font-weight: bold; color: rgb(153, 255, 153); font-style: italic; font-family: georgia;font-size:180%;" >FAT MINTS</span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN8TstukJFU9opiP2wAVVKICsYoeJHkrKSG-ZNWAstP1Egr8V8mrk_SHJwEzkoRbScRpBi-NZQyPqqYK6nmynZ8op0nGVZK25OjKIAS4_qZq34EQS0TqBmUSmn86yjitRmJJQA2pl8zD0/s1600-h/fat+mint+cookies+1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN8TstukJFU9opiP2wAVVKICsYoeJHkrKSG-ZNWAstP1Egr8V8mrk_SHJwEzkoRbScRpBi-NZQyPqqYK6nmynZ8op0nGVZK25OjKIAS4_qZq34EQS0TqBmUSmn86yjitRmJJQA2pl8zD0/s400/fat+mint+cookies+1.JPG" alt="" id="BLOGGER_PHOTO_ID_5362590781119529602" border="0" /></a><br /><span style="font-weight: bold; font-style: italic;">What You’ll Need:</span><br />1 1/4 cups softened butter<br />2 cups sugar<br />2 eggs<br />2 teaspoons vanilla<br />2 cups flour<br />3/4 cup baking cocoa<br />1 teaspoon baking soda<br />1/2 teaspoon salt<span style="font-weight: bold; font-style: italic;"><br /><br /><br />What You’ll Do:</span><br /><br />Preheat oven to 350 degrees. Pull out a cookie sheet.<br /><br />Cream butter and sugar (you can use your mixer on a low setting).<br /><br />Add one egg, mix well into butter-sugar. Add other egg, blend well. Beat in vanilla.<br /><br />In a separate bowl, mix together the flour, cocoa, baking soda and salt. Slowly add to the butter-sugar-egg mixture, beating until well combined.<br /><br />Use a tablespoon to drop dough onto a baking sheet 2 inches apart.<br /><br />Bake for 8-10 minutes or until puffy and tops are cracked. Let cool on rack<br /><br />While cooling, mix together <span style="font-weight: bold;">half to one full can of white cake frosting</span> (don’t know what it’s called, it’s the plain version I guess.) with a few drops (like seriously ¼-4 teaspoons) of <span style="font-weight: bold;">mint extract</span>. Add <span style="font-weight: bold;">green food coloring </span>until pale green (or bright—your call).<br /><br />Put a bit of the icing mixture onto the bottom of one cookie, top with another cookie. Let set (fridge works well if its hot outside).<br /><br /><span style="font-style: italic;">**As an alternative, you can also take York peppermint patties and smoosh them between the still-warm cookies.</span><span style="color: rgb(255, 255, 153); font-weight: bold;"><br /><br /><br /><br /></span><div style="text-align: center; font-family: georgia; font-style: italic;"><span style="color: rgb(255, 255, 153); font-weight: bold;font-size:180%;" >INSIDE-OUT PEANUT BUTTER CUP COOKIES<br /><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA5hZRNQNxfJskcUXDKPOwGgmQOrsQNduZyhUY6L0A2KqgjePE78HZmswo4aVOn-OHUVAIizgsBILCdWibpuXroCqyclaLu3x_dTGcHsrdVDmgYoRNMNc8H5YpYMcqmauc3rUQD_1otPw/s1600-h/in-out+PB+cup+cookies+2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA5hZRNQNxfJskcUXDKPOwGgmQOrsQNduZyhUY6L0A2KqgjePE78HZmswo4aVOn-OHUVAIizgsBILCdWibpuXroCqyclaLu3x_dTGcHsrdVDmgYoRNMNc8H5YpYMcqmauc3rUQD_1otPw/s400/in-out+PB+cup+cookies+2.JPG" alt="" id="BLOGGER_PHOTO_ID_5362236556220994162" border="0" /></a><br /><span style="font-weight: bold; font-style: italic;">What You’ll Need:</span><br /><br />½ Cup granulated sugar<br />½ Cup packed brown sugar<br />½ Cup peanut butter<br />¼ Cup shortening<br />¼ Cup butter or margarine, softened<br />1 egg<br />1 ¼ Cups flour<br />¾ Teaspoon baking soda<br />½ Teaspoon baking powder<br />¼ Teaspoon salt<span style="font-weight: bold; font-style: italic;"><br /><br /><br />What You’ll Do:</span><br /><br />Mix all the sugars, PB, shortening, butter and egg together until well blended. Then stir in rest of the ingredients.<br /><br />Cover and refrigerate for about two hours (should be firm).<br /><br />Go watch some TV and have a glass of wine or four.<br /><br />Heat oven to 375 degrees. Pull out an ungreased baking sheet.<br /><br />Shape dough into 1-inch balls, place 3 inches apart on pan. Flatten balls with a fork in a criss-cross pattern.<br /><br />Bake 9-10 minutes or until they’re light golden brown. Remove from oven, let pan sit for 5 min. Then move cookies to a wire rack.<span style="font-weight: bold; font-style: italic;"><br /><br /><br />For the filling (chocolate ganache):</span><br /><br />8 ounces heavy cream<br />8 ounces good quality semi-sweet chocolate, chunked or in chips<br /><br />In a saucepan over high heat, heat heavy cream until it juuuust starts to boil, and then take off the stove.<br /><br />Dump chocolate into the cream and beat it vigorously until it’s well mixed. Let it cool until it hits the consistency where you can spread it without oozing.<br /><br />Now, make sandwiches out of the PB cookies and chocolate ganache.<br /><br /><br /><br /><span style="font-style: italic;">***ATTN Phatty Cheats: In a pinch, or if you're lazy, you can always use the cookie mixes from the baking section of your grocery store.***</span>PhatKidhttp://www.blogger.com/profile/09783057361476161613noreply@blogger.com0tag:blogger.com,1999:blog-4863203984905364728.post-20876620038244162382009-07-20T20:18:00.000-04:002009-07-24T15:42:51.493-04:00Lazy Mexican NightWe love Mexican food. Love, love, love it. Even half-assed Mexican food (and no, I’m not talking about Taco Bell). Not only is it yummytasty, but it’s also very simple to just whip together. Check out a recent dinner we had:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWJKCVNC2P8cactTPvXfQeoiNGEeQPt-KMga0ENhj7p8C1NdSUz10svHzUcwg1zGZiDNN6vFpM4_JRbTm7ABmvejBSx02IuKpsFIrGfN8ncRjGJ9iVv9BifDAhcnBTQm7laut7pie7Jks/s1600-h/empanada+plate+2.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 441px; height: 330px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWJKCVNC2P8cactTPvXfQeoiNGEeQPt-KMga0ENhj7p8C1NdSUz10svHzUcwg1zGZiDNN6vFpM4_JRbTm7ABmvejBSx02IuKpsFIrGfN8ncRjGJ9iVv9BifDAhcnBTQm7laut7pie7Jks/s400/empanada+plate+2.JPG" alt="" id="BLOGGER_PHOTO_ID_5362093249403181218" border="0" /></a><br /><br /><span style="font-weight: bold;font-size:130%;" ><span style="color: rgb(255, 153, 102);">Turkey Empanadas</span></span><span style="font-weight: bold;font-size:130%;" > <span style="color: rgb(255, 153, 102);"><br /><br />Yellow Rice w.<br /> Black Beans</span> <span style="color: rgb(255, 153, 102);"><br /><br />Avocado Salad w. Roasted Corn Pico de Gallo</span></span><br /><br /><br /><div style="text-align: right;"> <span style="font-weight: bold; font-style: italic;">Mmmmm….tasty…....</span><br /></div><br /><br /><span style="font-weight: bold; font-style: italic;">For the Empanadas:</span><br /><span style="font-style: italic;">(This is a semi-homemade, quick meal, so don’t expect gourmet stuff this time around)</span><br /><br />Go get yourself a package of <a style="font-weight: bold;" href="http://http//www.goya.com/english/products/product.html?prodCatID=8&prodSubCatID=35">Goya Discos Grandes</a> (empanada wrappers):<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://ninecooks.typepad.com/photos/uncategorized/2008/06/22/discos1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 219px; height: 157px;" src="http://ninecooks.typepad.com/photos/uncategorized/2008/06/22/discos1.jpg" alt="" border="0" /></a><br />They’re usually available in the frozen food section of your grocery store with all the other Goya stuff. Let thaw.<br /><br />Dice <span style="font-weight: bold;">1 medium onion </span>and sautee in a bit of <span style="font-weight: bold;">olive oil</span>. Add <span style="font-weight: bold;">1 or 2 crushed garlic cloves</span>. Add <span style="font-weight: bold;">1 package of ground turkey</span> (about a pound) and brown the meat. Add <span style="font-weight: bold;">1-2 tablespoons tomato paste</span> and <span style="font-weight: bold;">1 package taco seasoning mix</span> (follow directions on package). Let cook, take off heat and cool a bit.<br /><br />Follow instructions on empanada wrapper to put them together. Basically, I use a rolling pin to thin and expand the dough, add a spoonful or two of filling, fold over and crimp the edge with a fork.<br /><br />Heat oil in a pan (test by dipping a piece of dough in the oil—if it sizzles, it’s ready). Fry 2-3 at a time, on both sides until golden brown. Let drain on paper towels.<br /><br />You can also make this a bit healthier by baking them. If you do choose to fry, make sure your oil doesn’t get too hot or you’ll have to deal with a smoke-filled house and dark brown empanadas (like mine in these photos—PapaPhat took me away from the stove while I was making these. He was doing “home improvements” and needed help…every 3 minutes…)<br /><br /><span style="font-weight: bold; font-style: italic;">For the Rice:</span><br /><br /><span style="font-weight: bold;">1 Large onion</span>, diced. Sautee in <span style="font-weight: bold;">2-3 tablespoons of olive oil</span>. When the onion starts to get translucent, add <span style="font-weight: bold;">½ diced red bell pepper</span>, mix. When that starts to get soft, add <span style="font-weight: bold;">1-2 cloves of crushed garlic</span>, a pinch or two of <span style="font-weight: bold;">kosher salt</span> and ground <span style="font-weight: bold;">black pepper</span> and <span style="font-weight: bold;">half of packet of Sazon</span>. Stir.<br /><br />When everything looks cooked or close to cooked, add <span style="font-weight: bold;">3 cups chicken broth</span> <span style="font-weight: bold;">or</span> <span style="font-weight: bold;">water</span>, or a mixture of the two. Bring to a boil. Add <span style="font-weight: bold;">1 1/2 cups white rice</span>. Let boil, add a pinch or two of <span style="font-weight: bold;">saffron threads</span>, cover and reduce heat. Simmer until all the water is soaked into the rice.<br /><br /><br /><span style="font-weight: bold; font-style: italic;">For the Black Beans:</span><br /><br />In a saucepan, heat 2-3 tablespoons of <span style="font-weight: bold;">olive oil </span>and throw in <span style="font-weight: bold;">one small to medium yellow onion (cut in half or quartered) </span>and <span style="font-weight: bold;">2-3 cloves of garlic </span>for a few minutes (until they soften a bit). You can also throw in <span style="font-weight: bold;">1 whole Serrano</span> chili, if you want to make it spicy.<br /><br />Then add a <span style="font-weight: bold;">tablespoon of tomato paste</span> and mix. Throw in a <span style="font-weight: bold;">few cilantro sprigs </span>(don’t even take the leaves off), a generous serving of <span style="font-weight: bold;">Adobo</span>, the other half of the <span style="font-weight: bold;">Sazon</span> package, 1<span style="font-weight: bold;">-2 teaspoons of red or white vinegar</span>, <span style="font-weight: bold;">1 bay leaf</span>, <span style="font-weight: bold;">salt</span> and <span style="font-weight: bold;">pepper</span>. Blend it all up.<br /><br />Now, add <span style="font-weight: bold;">one large can of black beans</span> (do not drain), stir until everything is well mixed. Reduce heat, cover and let simmer for at least 15-20 minutes, sitting occasionally.<br /><br /><br /><span style="font-weight: bold; font-style: italic;">For the Salsa Fresca:</span><br /><br />Roast 2 cobs of corn on the grill. You can also just used regular cooked corn, I just like the<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIEsGUvVahT_Y0ZtZZXNxeBrbBZQ9Q54H1Y3EnfxeCcoRdBb3LG8BWJ6b-trqkbfmo2m6OZf5Gx98Be0VGdZZ6xQUkTGV0ddJnkWJ4WNsWQAq52mIVx0MZ8ybH90hXchXAKItbA28GJf0/s1600-h/corn+salsa+fresca+2.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 270px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIEsGUvVahT_Y0ZtZZXNxeBrbBZQ9Q54H1Y3EnfxeCcoRdBb3LG8BWJ6b-trqkbfmo2m6OZf5Gx98Be0VGdZZ6xQUkTGV0ddJnkWJ4WNsWQAq52mIVx0MZ8ybH90hXchXAKItbA28GJf0/s400/corn+salsa+fresca+2.JPG" alt="" id="BLOGGER_PHOTO_ID_5362102340960888978" border="0" /></a> toasty flavor.<br /><br />As those are roasting, dice up ½ to ¾ of a red or white (Spanish) onion.<br /><br />Dice about the same amount of tomatoes (I like to use on the 3-4 tomatoes on the vine or 5-6 plum tomatoes) and add to the onions.<br /><br />Now add:<br /><br />- A half or whole jalapeno (depending on how hot you like it), finely diced. Scrape the seeds off if you can’t handle the heat.<br />- 1-2 garlic cloves, minced<br />- Chopped cilantro (I like a LOT, like, a good handful)<br /><br />When corn is roasted and cooled, cut off the kernels (I just scrape a butter knife down the cob), add to salad.<br /><br />Now, season with lime juice, olive oil, a splash of white vinegar, salt and pepper. Tweak seasonings to taste.<br /><br />I like to serve this with chips, or, in the case of this dinner, on top of avocado slices as a salad.<br /><br /><div style="text-align: right;"><br /></div>Put all of this on a plate and plop a dollop of sour cream in the middle. MMmmmmmm….Ole!!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibOeDbidZhPBYBamuibcwWXgTAq-v0HZRNVgCCfMCc3ta23TU_9wa5GQ9LyMDTcphGfMNryWGxMH0eJ2dCHFxYtAKiRU1ENiErb8VjCECXzYMHDvQCSGtzEfIySbWU69WarBsjbt00gZU/s1600-h/empanada+plate+2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibOeDbidZhPBYBamuibcwWXgTAq-v0HZRNVgCCfMCc3ta23TU_9wa5GQ9LyMDTcphGfMNryWGxMH0eJ2dCHFxYtAKiRU1ENiErb8VjCECXzYMHDvQCSGtzEfIySbWU69WarBsjbt00gZU/s320/empanada+plate+2.JPG" alt="" id="BLOGGER_PHOTO_ID_5362095564774048786" border="0" /></a>PhatKidhttp://www.blogger.com/profile/09783057361476161613noreply@blogger.com0tag:blogger.com,1999:blog-4863203984905364728.post-81202614139650253812009-07-18T16:49:00.007-04:002009-07-20T10:46:28.156-04:00When You Feel Like Being Fancy...These cookies are super-easy to make, but the ingredients make them seem fancy and indulgent. They’re also great if you want to present them as gifts, wrapped in a bit of cellophane, fabric or lace and tied with a bow.<br /><br /><span style="font-size:130%;"><span style="color: rgb(255, 255, 102);">Lemon-Lavender Cookies</span></span><br /><br />This recipe is actually the base for over a dozen different kinds of cookies. This is also the base to my orange-ginger cookies (see below). All ingredients should be room temperature.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1NciJXGYvrZHsi2A5ijdv2KpoFN4QFitjKnVB9n2mMpUvcYRRBxEHja4c-hisz8_-qlMfU8GlX1UOPZT2gzl5sxZXoPF0zcdp3kZY6iAjL40BYrbvE7NrTkIowy3clNYHEgJNdq6md2o/s1600-h/lemon+lavender+cookies+1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 287px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1NciJXGYvrZHsi2A5ijdv2KpoFN4QFitjKnVB9n2mMpUvcYRRBxEHja4c-hisz8_-qlMfU8GlX1UOPZT2gzl5sxZXoPF0zcdp3kZY6iAjL40BYrbvE7NrTkIowy3clNYHEgJNdq6md2o/s400/lemon+lavender+cookies+1.JPG" alt="" id="BLOGGER_PHOTO_ID_5360029919329927234" border="0" /></a><br /><br /><span style="font-weight: bold; font-style: italic;">What You’ll Need:</span><br />1/2 lb (2 sticks) unsalted butter<br />1 cup sugar (run sugar in a food processor for about 30 seconds, the cookies will have a light, airy texture)<br />1/2 teaspoon salt<br />1-2 tablespoons finely grated lemon zest<br />1-2 tablespoons ground lavender (they sell this in specialty stores—I find a coffee grinder works great to get it to a powder-like consistency)<br />1 large egg yolk<br />1 large egg<br />2 tsp vanilla<br />2 1/2 cups flour<br /><br /><span style="font-weight: bold; font-style: italic;">What You’ll Do:</span><br /><br />Beat butter, sugar and salt on medium speed until very fluffy and well blended. Then add lemon zest and lavender. You can use more or less lemon or lavender. I don’t know exactly how much I put in mine, I just eyeball it until it looks (and smells) right.<br /><br />Add egg yolk and beat until well blended. Then add the whole egg and vanilla until well blended.<br /><br />Reduce the speed to low and beat in flour just until combined.<br /><br />Divide the dough in half and wrap in plastic. Refrigerate until firm, at least 1 hour. (Can refrigerate for up to 2 days.)<br /><br />Position racks in upper third and lower third of the oven. Preheat to 375 degrees. Get baking sheets ready with Silpats or<br /><br />Remove one mound of dough from fridge, cut in half, put other half in fridge.<br /><br />I like to shape the dough parts into cylinders, and then slice cookies from the logs. You can also scoop by tablespoons and drop the dough onto baking sheet; roll into balls, line on the sheet and press down with the bottom of a glass; or roll the dough out and cut with cookie cutters. At any rate, the cookies should be 1/4 to 1/8 inch thick.<br /><br />Bake, 2 sheets at a time until cookies are golden brown, about 6-10 minutes. Remember to rotate the pans halfway through baking so they cook evenly. You can also bake 1 sheet at a time, just use the middle rack in that case. When done, immediately transfer cookies to a cooling rack to cool at room temperature.<br /><br />When cool, use sifter to sprinkle with powdered sugar.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpdFYsnJH_TLgec4r6LJnINtebOIDKZc3bgY1Ew-uM3Gf2cJDM6UWx68KjP7F405qONK0kOlNfkOdL6ifOA7LE1ISqapTNu04WpOKjqNKy-D2p4RqifU_y_iq6P6UJOLU5DD6OHItVPkw/s1600-h/lemon+lavender+cookies+2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 244px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpdFYsnJH_TLgec4r6LJnINtebOIDKZc3bgY1Ew-uM3Gf2cJDM6UWx68KjP7F405qONK0kOlNfkOdL6ifOA7LE1ISqapTNu04WpOKjqNKy-D2p4RqifU_y_iq6P6UJOLU5DD6OHItVPkw/s400/lemon+lavender+cookies+2.JPG" alt="" id="BLOGGER_PHOTO_ID_5360030074698324578" border="0" /></a><span style="font-style: italic;">See? Fancy!</span><br /></div><br /><br /><span style="color: rgb(255, 153, 0);">ORANGE-GINGER COOKIES</span><br /><br />Follow recipe for lemon-lavender cookies, but instead of lemon zest and lavender, add…<br />Finely zested rind of 2 medium to large oranges<br />1 package chopped candied ginger (about 1.5 cups, packed tightly)<br />3/4 tablespoon fresh grated ginger<br />…to the butter/sugar/salt mixture.<br /><br />Follow same baking directions. When cool, sprinkle with a little powdered nutmeg or cinnamon.<br /><br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ_JDXupCOJ30ya_l_Dop0oP1bWtAHcmK8LWa5oDA0rUWoq57AzlMG-bkXsolnuR0zcOiqrNvfZojYjYar5ZvPJNmT5AAULexGUUMlZJwhLjwIIj9ZGjTyUcdlyP5LcrEwSDZd59gdzrw/s1600-h/orange+ginger+cookies+2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ_JDXupCOJ30ya_l_Dop0oP1bWtAHcmK8LWa5oDA0rUWoq57AzlMG-bkXsolnuR0zcOiqrNvfZojYjYar5ZvPJNmT5AAULexGUUMlZJwhLjwIIj9ZGjTyUcdlyP5LcrEwSDZd59gdzrw/s400/orange+ginger+cookies+2.JPG" alt="" id="BLOGGER_PHOTO_ID_5360030564827950290" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHN_9Mc4UTZk43JsDJp9szxJ4uGl82gHWKuHAFi_36z_iZQNYa2U4IWEAsLyFTDnSxkNVeSr0WGx8YGYeSr9JwzcCBuWRnqf9QWjWbNDLYt-Lg2rcfnjyH_0Ur1f_mR6LkMgUt7mb2axM/s1600-h/orange+ginger+cookies+1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHN_9Mc4UTZk43JsDJp9szxJ4uGl82gHWKuHAFi_36z_iZQNYa2U4IWEAsLyFTDnSxkNVeSr0WGx8YGYeSr9JwzcCBuWRnqf9QWjWbNDLYt-Lg2rcfnjyH_0Ur1f_mR6LkMgUt7mb2axM/s400/orange+ginger+cookies+1.JPG" alt="" id="BLOGGER_PHOTO_ID_5360030274979885474" border="0" /></a><br /></div>PhatKidhttp://www.blogger.com/profile/09783057361476161613noreply@blogger.com0tag:blogger.com,1999:blog-4863203984905364728.post-30173837576066299902009-07-17T23:12:00.000-04:002009-07-18T23:55:01.517-04:00PapaPhat's Famous Fish<span style="color: rgb(204, 204, 204); font-family: trebuchet ms;font-size:100%;" >Here’s the thing about PapaPhat. He’s a dangerous cook. So be warned, most of his stove-top recipes are absolutely divine, but he tends to use high heat. This results in a good amount of smoking and you need a very watchful eye so you don’t burn the food…or set your kitchen on fire. </span><span style="font-size:100%;"><br /><br /></span><span style="color: rgb(255, 204, 0);font-family:trebuchet ms;font-size:100%;" ><span style="font-family:lucida grande;"><span style="color: rgb(204, 204, 204);"><span style="font-family: trebuchet ms;">But if you can figu</span>re it out, oh goodness, you will have some of the best food you could imagine. </span></span></span><span style="color: rgb(255, 204, 0);font-family:trebuchet ms;font-size:100%;" ><span style="font-family:lucida grande;"><span style="color: rgb(204, 204, 204);"><br /></span></span></span><span style="font-size:100%;"><br /></span><span style="color: rgb(255, 204, 0);font-family:trebuchet ms;font-size:100%;" ><span style="font-family:lucida grande;"><span style="color: rgb(204, 204, 204);"><span style="font-size:100%;">Especially fish. PapaPhat’s fish is the best </span>I’ve ever tasted. People that don’t even like fish love PapaPhat’s fish. And it’s not complicated at all. The man just has the magic touch. </span><span style="color: rgb(204, 204, 204);"><br /><br />So here’s what we ate for dinner tonight. Believe it or not, it took less than half an hour from start to finish. Looks gourmet, doesn't it?</span></span></span><span style="color: rgb(255, 204, 0);font-family:trebuchet ms;font-size:100%;" ><span style="font-family:lucida grande;"><span style="font-size:130%;"><br /></span></span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiwYl-E6vM3B1uRDwHLZEfEcXZaUlICqbz_aYy2CkcGaurWrmuB-F1cKPz2OFO-mOT82R7TnBDgFDznDJdeIJ0ZCmE5DG295WsgbB-QqMo7W0Fn060Jzs7X0VB2_km0Q4swg0yLNzbe9s/s1600-h/IMG_1829.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiwYl-E6vM3B1uRDwHLZEfEcXZaUlICqbz_aYy2CkcGaurWrmuB-F1cKPz2OFO-mOT82R7TnBDgFDznDJdeIJ0ZCmE5DG295WsgbB-QqMo7W0Fn060Jzs7X0VB2_km0Q4swg0yLNzbe9s/s400/IMG_1829.JPG" alt="" id="BLOGGER_PHOTO_ID_5360011688717586498" border="0" /></a><br /><span style="color: rgb(255, 204, 0);font-family:trebuchet ms;font-size:100%;" ><span style="font-family:lucida grande;"><span style="font-size:130%;"><br />Pan-Roasted Snapper w. Herbed Polenta and Warm Shitake and Pea Shoot Salad</span></span></span><span style="font-family: trebuchet ms;font-size:100%;" ><span style="color: rgb(255, 255, 153); font-weight: bold;"><br /></span></span><br /><span style="font-family: trebuchet ms;font-size:100%;" ><span style="color: rgb(255, 255, 153); font-weight: bold;">FOR THE FISH</span></span><span style="font-weight: bold; font-style: italic; font-family: trebuchet ms;font-size:100%;" ><br /><br />What You’ll Need: </span><span style="font-family: trebuchet ms;font-size:100%;" ><br />Wild Red Snapper Filet, cut into two 6-oz pieces, with the skin scored (that’s slits)</span><br /><span style="font-family: trebuchet ms;font-size:100%;" >Wondra Flour<br />Sea Salt<br />White Pepper<br />2 tablespoons Olive Oil<br />1 tablespoon Ginger Oil</span><span style="font-weight: bold; font-style: italic; font-family: trebuchet ms;font-size:100%;" ><br /><br />What You’ll Do:</span><span style="font-family: trebuchet ms;font-size:100%;" ><br />Dry fish off with paper towel. Season on both sides with salt and pepper. Lightly dust on both sides with Wondra Flour.<br /></span><br /><span style="font-family: trebuchet ms;font-size:100%;" >Heat olive oil in sautee pan on high heat until almost smoking.<br /></span><br /><span style="font-family: trebuchet ms;font-size:100%;" >Add the fish skin-side down, immediately shake pan slightly so skin doesn’t stick. Press lightly with a spatula (and if you have a fish spatula, even better) to sear the skin.<br /><br />Cook until you see browning on the sides and edges, and the flesh of the fish begins to cook.<br /><br />Turn fish over, let cook for 2-3 minutes. Pour ginger oil on fish and baste, all in the pan. This will keep it moist as it’s cooking.<br /></span><br /><span style="font-family: trebuchet ms;font-size:100%;" >Cook for another 2-3 minutes. Remove fish from pan, put on a dish with a paper towel on it to absorb fats before serving.</span><span style="font-family: trebuchet ms;font-size:100%;" ><span style="font-weight: bold; color: rgb(255, 255, 153);"><br /></span></span><br /><span style="font-family: trebuchet ms;font-size:100%;" ><span style="font-weight: bold; color: rgb(255, 255, 153);"><br />FOR THE SALAD</span></span><span style="font-weight: bold; font-style: italic; font-family: trebuchet ms;font-size:100%;" ><br /><br />What You’ll Need:</span><span style="font-family: trebuchet ms;font-size:100%;" ><br />1 cup shitake mushrooms, thinly sliced<br />1 teaspoon minced shallots minces<br />1 8-ounce package pea shoots</span><br /><span style="font-family: trebuchet ms;font-size:100%;" >½ bulb shaved fennel/anise<br />1 tablespoon olive oil<br />juice of half a lemon<br />a few shakes of truffle oil (optional)</span><span style="font-weight: bold; font-style: italic; font-family: trebuchet ms;font-size:100%;" ><br /><br />What You’ll Do:</span><span style="font-family: trebuchet ms;font-size:100%;" ><br />In 1 tbsp olive oil, in high heat, sear mushrooms until crisp and brown (not burnt). Add salt and white pepper, and then shallots, cook 30 seconds. Add snow pea shoots, cook until they start to wilt, no more than a minute. Add fennel and lemon juice, fresh cracked black pepper, truffle oil, toss, remove from heat, serve.</span><span style="color: rgb(255, 255, 153); font-family: trebuchet ms;font-size:100%;" ><span style="font-weight: bold;"><br /><br /></span></span><br /><span style="color: rgb(255, 255, 153); font-family: trebuchet ms;font-size:100%;" ><span style="font-weight: bold;">FOR THE POLENTA</span></span><span style="font-weight: bold; font-style: italic; font-family: trebuchet ms;font-size:100%;" ><br /><br />What You’ll Need:</span><span style="font-family: trebuchet ms;font-size:100%;" ><br />About half a cup of instant polenta (seriously, takes as good as regular polenta)</span><br /><span style="font-family: trebuchet ms;font-size:100%;" >1 quart chicken stock, boiling, with 1tsp butter<br />Chopped herbes (chives, chervil, parsley—anything)</span><span style="font-weight: bold; font-style: italic; font-family: trebuchet ms;font-size:100%;" ><br /><br />What You’ll Do:</span><span style="font-family: trebuchet ms;font-size:100%;" ><br />Whisk in polenta to boiling stock/butter. Keep whisking on very low heat until polenta starts to pull away from sides of pan. Fold in herbs. Serve immediately.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQywZGTPBZG4lbHJvp1wu20jSX1RcjBcPkiEatF7RYOyMIVcLQ0hwpUm4h04zGXXdUwNej3WM0oy0oTV3HuikdZRL2oYgpq-fIm5DSOYY9GL3fO5S-rTWY0CR3-r4HwtX7DkSUvlbwWxE/s1600-h/IMG_1830.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQywZGTPBZG4lbHJvp1wu20jSX1RcjBcPkiEatF7RYOyMIVcLQ0hwpUm4h04zGXXdUwNej3WM0oy0oTV3HuikdZRL2oYgpq-fIm5DSOYY9GL3fO5S-rTWY0CR3-r4HwtX7DkSUvlbwWxE/s400/IMG_1830.JPG" alt="" id="BLOGGER_PHOTO_ID_5360012352101762242" border="0" /></a><br /><span style="font-family: trebuchet ms;font-size:100%;" >To get it to look this pretty, mold polenta on plate, put fish filet on it and top with warm salad.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFQFJpVU_Nq0UOFUQFdL58HOp59BfMXW70KeUUxGlmAUtJATQWtgLM2YobAPlvnqFdWTpcntlNVbIPEW9TWGGJDMIB3h6RYjOQDuvwW5UDeDn50BYbT8WcDUsb4Xhg_dfB4u03eXAYk_M/s1600-h/IMG_1831.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFQFJpVU_Nq0UOFUQFdL58HOp59BfMXW70KeUUxGlmAUtJATQWtgLM2YobAPlvnqFdWTpcntlNVbIPEW9TWGGJDMIB3h6RYjOQDuvwW5UDeDn50BYbT8WcDUsb4Xhg_dfB4u03eXAYk_M/s400/IMG_1831.JPG" alt="" id="BLOGGER_PHOTO_ID_5360013182054941458" border="0" /></a><br /><span style="font-family: trebuchet ms;font-size:100%;" ><br /></span>PhatKidhttp://www.blogger.com/profile/09783057361476161613noreply@blogger.com3tag:blogger.com,1999:blog-4863203984905364728.post-74110685110510309112009-07-17T22:10:00.007-04:002009-07-17T22:23:22.048-04:00Oy, Bernie, you trying to get my sugar up again?Oh, rugelach. How I love thee. Flaky, sugary, moist and delicious.<br /><br />Is it Yiddish? Is it Middle-Eastern? Eastern European? All I know is it’s fantastic.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhuOEn5Zp9rC73Lz2B7BESsfaGSiLGt-rS3mGws6Hqr8nzkNAx43YP4-oOLEYYWJJ4lHpiGdrAcj1MX26TMLOjOrnY4mVkyHKjkirX-jREGWNtjcXGHg626kh2cHlUuEtihIhw-Vz4RWs/s1600-h/raspberry+rugelach+1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhuOEn5Zp9rC73Lz2B7BESsfaGSiLGt-rS3mGws6Hqr8nzkNAx43YP4-oOLEYYWJJ4lHpiGdrAcj1MX26TMLOjOrnY4mVkyHKjkirX-jREGWNtjcXGHg626kh2cHlUuEtihIhw-Vz4RWs/s400/raspberry+rugelach+1.JPG" alt="" id="BLOGGER_PHOTO_ID_5359617579763942706" border="0" /></a><br />So you wanna try and make some? I'll tell you how...<br /><br /><span style="font-weight: bold; font-style: italic;">What You’ll Need: </span><br /><br />1/2 pound (that’s 2 sticks, phattie) softened unsalted butter, softened<br />6 oz softened cream cheese<br /><div style="text-align: center;">(<span style="font-style: italic;">oh, and don’t soften these in the microwave, you’ll just melt them into liquid. Just leave them out until they soften, or even on top of your oven—just remember to put them on a dish!</span>)<br /></div><br />2 ¼ cups all-purpose flour<br /><br />about half a cup sugar<br />about 1 teaspoon ground cinnamon<br /><br />Raspberry or apricot jam/preserves (<span style="font-style: italic;">just make sure the first two ingredients are fruit and sugar, anything else will be a big, leaky mess</span>)<br />Raisins<br />Chocolate Chips<br />Ground walnuts<br /><br /><br /><span style="font-weight: bold; font-style: italic;">What You’ll Do:</span><br /><br />In your mixer, beat the butter and cream cheese on medium speed until they’re blended well (about 15-25 seconds).<br /><br />Add the flour all at once, and beat it all on low until the dough just starts to come together (should be no more than 20 seconds)<br /><br />Take the dough out of the bowl, divide into thirds. Shape each third into a flat circle (about 6 inches). Wrap tightly in plastic wrap and put in fridge for an hour (you can keep it there up to a week, actually).<br /><br />Get a few baking sheets ready with Silpats. I highly recommend using one, because these suckers get sticky.<br /><br />Mix the sugar and cinnamon in a bowl to make—wait for it—cinnamon sugar! I usually eyeball the measurements. Now, get your work area ready with a place to roll out the dough, your baking sheet ready on one side and your jam, nuts, chocolate chips, raisins and cinn-sugar handy on the other side, or nearby.<br /><br />Take one disk out of the fridge and roll it out on a well-floured surface until it’s really thin (about 1/8 inch), in the shape of a circle (about 12-14 inches across). Spread a thin layer of jam on the surface of the dough (just remember to leave a ¼-inch border around the edge). Sprinkle entire surface with your nuts, chocolate chips, raisins and cinn-sugar. Cut into wedges like pizza, either 8 slices or 16 or anywhere in between, depending on what size you like. Starting from the outside, roll each “slice” in, and then move then to the baking sheet.<br /><br />You can also roll the dough out into a rectangle: spread the jam on surface, put the other fillins’ in a life along one edge, roll it into a cylinder and cut into mini logs. But I like the cool shape and look of the crescents.<br /><br />Once they’re on the baking sheet, sprinkle each cookie with a little cinnamon-sugar. Bake on upper rack (top 1/3 of oven) in a 350 degree oven until light golden (tops will still be blonde), about 25-30 minutes. Take out, let the pan cool a bit so the rugelach firm a bit, and then move them to a cooling rack.<br /><br />Eat.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjtrxaUiOlA2w38ARGeAVP_jXwtyPq4ykenRapkj1684rHDFKr-L7m2DszGIPJ14U2MvhEmSaanYYUienbC3X49welDmwAkBxl5ef4JzxiMMfVVxH0RIclZJANUCioz_vKirZiliYZs7Q/s1600-h/raspberry+rugelach+2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjtrxaUiOlA2w38ARGeAVP_jXwtyPq4ykenRapkj1684rHDFKr-L7m2DszGIPJ14U2MvhEmSaanYYUienbC3X49welDmwAkBxl5ef4JzxiMMfVVxH0RIclZJANUCioz_vKirZiliYZs7Q/s400/raspberry+rugelach+2.JPG" alt="" id="BLOGGER_PHOTO_ID_5359619254535431058" border="0" /></a><br /><br />Mmmm…will you just look at that gooey, flaky goodness of everything that is good in the world?PhatKidhttp://www.blogger.com/profile/09783057361476161613noreply@blogger.com1tag:blogger.com,1999:blog-4863203984905364728.post-78766114928605078982009-07-16T14:03:00.001-04:002009-07-18T23:58:39.926-04:00Look at all those balls!Let me tell you about Alan's balls.<br /><br />Falafel balls, that is.<br /><br />In close proximity to my office in Lower Manhattan, on the corner of:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZL3CBHJeMVxrOeKwzGVTbaWp_w88_gS5pr0ymmIdgpNR1cPPTG9cxGqUyiZ-cCYDFrXmvqv0hFDWG5HnD7Bf4C-RU9jjc3vykdYb0R_xQKs5JIlQlEo1mQaLsIpSL566BHzyqkf-uEG8/s1600-h/IMG00026.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 339px; height: 257px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZL3CBHJeMVxrOeKwzGVTbaWp_w88_gS5pr0ymmIdgpNR1cPPTG9cxGqUyiZ-cCYDFrXmvqv0hFDWG5HnD7Bf4C-RU9jjc3vykdYb0R_xQKs5JIlQlEo1mQaLsIpSL566BHzyqkf-uEG8/s400/IMG00026.jpg" alt="" id="BLOGGER_PHOTO_ID_5359493267085464914" border="0" /></a><br />There is a row of street vendors. Among these humble carts is one of the greatest earthly pleasures you could experience. It is Alan's Falafel.<br /><br />If you decide to try out Alan's balls during regular workday lunch hours, be prepared to wait. Not an exorbitantly long time, but still, it's a wait.<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6hupuiGWNugaYgZnZq6TLo_yJCwlUxtFC3dGQ-UnOwLUDfSJ0DqwJooGhFbikNO-CB-0n1tDwznPbAImM4Ln1aIymXR52_ugmg2octBllBYMhCWDKj5eIukHupfoGK9de6K3gQ8g55sA/s1600-h/IMG00019.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 390px; height: 293px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6hupuiGWNugaYgZnZq6TLo_yJCwlUxtFC3dGQ-UnOwLUDfSJ0DqwJooGhFbikNO-CB-0n1tDwznPbAImM4Ln1aIymXR52_ugmg2octBllBYMhCWDKj5eIukHupfoGK9de6K3gQ8g55sA/s400/IMG00019.jpg" alt="" id="BLOGGER_PHOTO_ID_5359494181112603362" border="0" /></a>Oh, it goes on...<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitnqPjtw0B_8KGTlwqYfhimnrdfe1hItItCtAu_M0zS-BpIwwuYRfUUbRDG8gmCY8OR7FClkZWuIFbNZssFh4qRWy0KUI_4qejRMe6ZGyemNgpUnukkFY35iqaOqTI-GZOgFJpXP9uHHg/s1600-h/IMG00021.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 374px; height: 281px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitnqPjtw0B_8KGTlwqYfhimnrdfe1hItItCtAu_M0zS-BpIwwuYRfUUbRDG8gmCY8OR7FClkZWuIFbNZssFh4qRWy0KUI_4qejRMe6ZGyemNgpUnukkFY35iqaOqTI-GZOgFJpXP9uHHg/s400/IMG00021.jpg" alt="" id="BLOGGER_PHOTO_ID_5359494558768859762" border="0" /></a><div style="text-align: center;">...and on...<br />(What can I say? We New Yorkers like our street meat.)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNFfHFkMKyioulQEPJBb_na6c6ZvUcdJ58gJxjOEZmvIKe7A46n72WhPQefvOIf9DEStAQkb-y9z7nU0UfuFRshJTGj1sl400uR_D1go4ZW7GPZLuhfDmaUNAeH1GeWGp3fiexc32Ry7c/s1600-h/IMG00022.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNFfHFkMKyioulQEPJBb_na6c6ZvUcdJ58gJxjOEZmvIKe7A46n72WhPQefvOIf9DEStAQkb-y9z7nU0UfuFRshJTGj1sl400uR_D1go4ZW7GPZLuhfDmaUNAeH1GeWGp3fiexc32Ry7c/s400/IMG00022.jpg" alt="" id="BLOGGER_PHOTO_ID_5359494873384969090" border="0" /></a><br /><br /><div style="text-align: left;"><br />Finally, after fewer than 10 minutes—really though, there's only 2 things on the menu, how long could that take—you finally reach it:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPvDFBt_U8wZxmyvALmEvTq8ZXl5qORkz43Stf7cktmotSuGm7EiGOX8kTX9Fc9w7ueSIBofG-M-SAOdSUNUSpZH_eO12dyg8kgduJAtT9JckSrL9A7nHUN9NOfZdQwHcTFNRqLM93_S4/s1600-h/IMG00023.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPvDFBt_U8wZxmyvALmEvTq8ZXl5qORkz43Stf7cktmotSuGm7EiGOX8kTX9Fc9w7ueSIBofG-M-SAOdSUNUSpZH_eO12dyg8kgduJAtT9JckSrL9A7nHUN9NOfZdQwHcTFNRqLM93_S4/s400/IMG00023.jpg" alt="" id="BLOGGER_PHOTO_ID_5359495525215563618" border="0" /></a><br />You order either a falafel sandwich or a falafel platter. Being the PhatKid that I am, I usually opt for the latter. Is it worth standing on line, exposing oneself to nature's elements and various street people begging for spare change?<br /><br />Yes, yes it is. Because, for a grand total of:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJHvMM7diPXK_OIMJB8vZHbrvMxTWU7Y93OG7n7g62Q-YiKw5dyhWr2Z21uHIjRUF3_o22P81MTdoFRUV7WwZSKitBslne3V1LYXH_ZTYcNZUYoli5t03pgZwwblgtBFVuqWh9TFSSdEU/s1600-h/IMG00028.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 255px; height: 191px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJHvMM7diPXK_OIMJB8vZHbrvMxTWU7Y93OG7n7g62Q-YiKw5dyhWr2Z21uHIjRUF3_o22P81MTdoFRUV7WwZSKitBslne3V1LYXH_ZTYcNZUYoli5t03pgZwwblgtBFVuqWh9TFSSdEU/s400/IMG00028.jpg" alt="" id="BLOGGER_PHOTO_ID_5359496430528325138" border="0" /></a><br />You get all of this:<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnNLsR_hxFSqn4DLZLxOcRHmdLQrvv2RvBgNv5iStYUNWFr2FC6PPpBBS7qz-bkdKGeo68pUzsiyuleSrJicpcjNPp-pt-uhPYghGQqxTAg5IDr56Ty2l1ksjftBlixc8eu6YXd8PFWFw/s1600-h/IMG00029.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnNLsR_hxFSqn4DLZLxOcRHmdLQrvv2RvBgNv5iStYUNWFr2FC6PPpBBS7qz-bkdKGeo68pUzsiyuleSrJicpcjNPp-pt-uhPYghGQqxTAg5IDr56Ty2l1ksjftBlixc8eu6YXd8PFWFw/s400/IMG00029.jpg" alt="" id="BLOGGER_PHOTO_ID_5359496813382765298" border="0" /></a><span style="font-style: italic;">(sorry, photo quality sucks on a blackberry)</span><br /></div><br />Seriously, look at all those crispy, savory balls, slathered in tahini sauce, with a drop of hot sauce...<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTntZ498-278_M-bI9zBWvOiPa2dqc3rcVab6KCg9soRQXPDpbgyWLzUVE07QpI1NOWj9ioXqVzvGvqIKNzYmBSTkqwQY2-Nxb5AS9xVI6YimMfPPd8oS2FGVx8RK6Sc8NqmL01loj1uE/s1600-h/IMG00030.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTntZ498-278_M-bI9zBWvOiPa2dqc3rcVab6KCg9soRQXPDpbgyWLzUVE07QpI1NOWj9ioXqVzvGvqIKNzYmBSTkqwQY2-Nxb5AS9xVI6YimMfPPd8oS2FGVx8RK6Sc8NqmL01loj1uE/s400/IMG00030.jpg" alt="" id="BLOGGER_PHOTO_ID_5359497301139325874" border="0" /></a>Yum, yum...ballz.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJIp7qaKnWt48wwFZd_2iIPAd7ApPahkF6KwV2hVD-71EC6QqVRREWBXHu83SwbD2ZEccL7GJ0_psZhbKA5Q3_QxZ8DUDIcsujMxlJPqIgUHyfsxllmDg4xkwpX_mQU1ESOdvk3FkXNeU/s1600-h/IMG00031.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJIp7qaKnWt48wwFZd_2iIPAd7ApPahkF6KwV2hVD-71EC6QqVRREWBXHu83SwbD2ZEccL7GJ0_psZhbKA5Q3_QxZ8DUDIcsujMxlJPqIgUHyfsxllmDg4xkwpX_mQU1ESOdvk3FkXNeU/s400/IMG00031.jpg" alt="" id="BLOGGER_PHOTO_ID_5359498300010056418" border="0" /></a><br /><br /><br /></div></div>PhatKidhttp://www.blogger.com/profile/09783057361476161613noreply@blogger.com1tag:blogger.com,1999:blog-4863203984905364728.post-45981662391932124162009-07-15T23:46:00.000-04:002009-07-17T14:46:07.661-04:00Sweet, Crusty and Messy...Ah, Biscotti<span style="color: rgb(255, 255, 255);font-family:times new roman;font-size:100%;" >Biscotti is a great gift to give people for many occasions, particularly the holidays. I recently made two kinds of biscotti, which came out marvelous...until I tried to get fancy and dip them in chocolate. Still tasted great, but it looked...notsomuch. And surprisingly, biscotti is very easy to make. Go ahead, give it a try.</span><span style="color: rgb(255, 255, 255);font-size:100%;" ><br /></span><div style="text-align: center; color: rgb(255, 255, 255);"><span style="font-size:100%;"><br /></span></div><br /><span style=";font-family:times new roman;font-size:100%;" ><span style="font-size:100%;"><span style="font-weight: bold; color: rgb(153, 102, 51);">CHOCOLATE HAZELNUT BISCOTTI</span></span><br /></span> <span style=";font-family:times new roman;font-size:100%;" ><span style="font-style: italic;"><span style="font-size:85%;"><br /></span></span><span><span style="font-size:85%;"><span style="font-size:100%;">Mmmmm...Like Nutella in crusty bread form...<br /><br /></span></span></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJW2eCkoLb2be1qdEk-WYjORaRPLt9z-le0t1TiT3RuHwnquGgb0GKJBanvdrbivm35Mac4nrQ4iWzS7qmHsrjpzvUrgPBG1MLstO4pM571RxWUYgfXiBD97LqwM8nmWYaeKFBSlvlB6k/s1600-h/choc-hazelnut+biscotti+1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJW2eCkoLb2be1qdEk-WYjORaRPLt9z-le0t1TiT3RuHwnquGgb0GKJBanvdrbivm35Mac4nrQ4iWzS7qmHsrjpzvUrgPBG1MLstO4pM571RxWUYgfXiBD97LqwM8nmWYaeKFBSlvlB6k/s400/choc-hazelnut+biscotti+1.JPG" alt="" id="BLOGGER_PHOTO_ID_5359502068931319042" border="0" /></a><br /><span style=";font-family:times new roman;font-size:100%;" ><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-weight: bold;font-size:100%;" >What You'll Need</span></span></span></span><span style="font-weight: bold;font-family:times new roman;font-size:100%;" ><span style="font-size:100%;"><br /></span></span><br /><span style=";font-family:times new roman;font-size:100%;" >4 ounces semisweet or bittersweet chocolate, coarsely chopped<br /><br /></span> <span style=";font-family:times new roman;font-size:100%;" ><span style="font-size:85%;"><span style="font-size:100%;">1 cu<span style="font-size:100%;">p firmly packed light brown sugar</span></span></span><span style="font-size:100%;"><br /><br /></span><span style="font-size:100%;">1 3/4 cups all-purpose flour</span><span style="font-size:100%;"> </span></span><span style=";font-family:times new roman;font-size:100%;" ><br /></span><span style="font-size:100%;"><br /></span><span style=";font-family:times new roman;font-size:100%;" >1/3 cup unsweetened cocoa, preferably Dutch-processed</span><br /><span style="font-size:100%;"><br /></span><span style=";font-family:times new roman;font-size:100%;" >1 tablespoon instant espresso powder</span><span style=";font-family:times new roman;font-size:100%;" ><br /><br />1 teaspoon baking soda</span><br /><span style=";font-family:times new roman;font-size:100%;" ><br />1/4 teaspoon salt</span><span style=";font-family:times new roman;font-size:100%;" ><br /></span><span style="font-size:100%;"><br /></span><span style=";font-family:times new roman;font-size:100%;" >3 large eggs</span><span style=";font-family:times new roman;font-size:100%;" ><br /><br />1 1/2 teaspoons pure v</span><span style=";font-family:times new roman;font-size:100%;" >anilla extract</span><span style=";font-family:times new roman;font-size:100%;" ><br /><br />1 cup hazelnuts (toasted and coarsely chopped)</span><br /><span style=";font-family:times new roman;font-size:100%;" ><br /><br /></span><span style=";font-family:times new roman;font-size:100%;" ><span style="font-style: italic;font-size:100%;" ><span style="font-weight: bold;">What You'll Do</span></span><br /><br /></span> <span style=";font-family:times new roman;font-size:100%;" >Preheat oven to 350 degrees F.<br /></span><br /><span style=";font-family:times new roman;font-size:100%;" >Toast hazelnuts: spread on baking sheet and bake for 15 minutes or until lightly browned and the skins begin to flake. Now put your nuts in a towel. Roll them up and let ‘em steam for 5 minutes and then rub it quickly. This should get them nekked (take the skins off). Let them cool down and then chop.</span><br /><span style=";font-family:times new roman;font-size:100%;" ><br />Bring oven temp down to 300 degrees. Put </span><span style=";font-family:times new roman;font-size:100%;" >a <a href="http://http//www.silpat.com/">Silpat</a> or parchment/wax paper </span><span style=";font-family:times new roman;font-size:100%;" >on a baking sheet</span><span style=";font-family:times new roman;font-size:100%;" >.<br /></span><br /><span style=";font-family:times new roman;font-size:100%;" >In a food processor, mix the chopped chocolate and brown sugar until the chocolate is very fine.<br /></span><br /><span style=";font-family:times new roman;font-size:100%;" >Whisk the flour, cocoa, espresso powder, baking soda and salt in a bowl.<br /><br />I</span><span style=";font-family:times new roman;font-size:100%;" >n your mixer, blend the eggs and vanilla extract for about 30 seconds. On low speed, mix in the chocolate/sugar mixture and flour mixture until a stiff dough forms. Add the hazelnuts about halfway through mixing.<br /></span><br /><span style=";font-family:times new roman;font-size:100%;" >On a floured surface divide the dough in half. Form each half into one-foot logs (that’s 12 inches folks). I usually just put it into a ball and then roll it into shape. Will basically look like a huge poop (appetizing, isn’t it?).</span><br /><span style=";font-family:times new roman;font-size:100%;" ><br />Move the logs to the baking sheet, making sure there’s enough space around them (about 2-3 inches minimum).<br /><br />Bake about 35-45 minutes (until almost firm to touch, the logs spread and crack a little on top). When done, put logs on a wire rack and let them cool down for 10 minutes.<br /><br />On a cutting board and with a serrated knife, cut the logs into diagonal slices 3/4 inch thick. Put them on baking sheet and bake for about 15 minutes, turn over and bake on other side for 15 minutes. Should be</span><span style=";font-family:times new roman;font-size:100%;" > crisp and dry. When done, put them on wire rack again to cool.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOFpTnQeN4Tadw6SvHdV-KoaZNwUveVWvd2iVkYBsoMjkqog6kf0y3yN_-ET2Qsa5XXvedQLkkbkLHl4HgAsEvUEBHi_Ecq10Dz2Rec7DWCGq-0aGxUJMxuU_wyfbDo5JJPY_72jz8KzQ/s1600-h/choc-hazelnut+biscotti+2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOFpTnQeN4Tadw6SvHdV-KoaZNwUveVWvd2iVkYBsoMjkqog6kf0y3yN_-ET2Qsa5XXvedQLkkbkLHl4HgAsEvUEBHi_Ecq10Dz2Rec7DWCGq-0aGxUJMxuU_wyfbDo5JJPY_72jz8KzQ/s400/choc-hazelnut+biscotti+2.JPG" alt="" id="BLOGGER_PHOTO_ID_5359501767486397074" border="0" /></a><br /><div style="text-align: center;"><span style=";font-family:times new roman;font-size:100%;" >Voila!</span><br /></div><span style="font-size:100%;"><br /></span><span style=";font-family:times new roman;font-size:100%;" ><br /><span style="font-size:130%;"><span style="color: rgb(102, 255, 153); font-weight: bold;">CRANBERRY-PISTACHIO BISCOTTI</span></span></span><span style="font-size:100%;"><br /></span><span style=";font-family:times new roman;font-size:100%;" ><br />This is great around the holidays because of the colors, but I like to make it an</span><span style=";font-family:times new roman;font-size:100%;" >ytime. Because it is dee-li-shus.</span><span style="font-size:100%;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqgVmKDU4g2ywoL9W-qsIzkhG0hcGFLCJerKulmRnUYed-XGQNkoyNZ7YrFD0P6RojWg5-PcQs73fAMAK2vlZXPQ-joXFEAYAedWeh-i6BOZSBb8N4pVJzq0vYTji-e0iAsjrUIwip7bc/s1600-h/cranberry-pistachio+biscotti+1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqgVmKDU4g2ywoL9W-qsIzkhG0hcGFLCJerKulmRnUYed-XGQNkoyNZ7YrFD0P6RojWg5-PcQs73fAMAK2vlZXPQ-joXFEAYAedWeh-i6BOZSBb8N4pVJzq0vYTji-e0iAsjrUIwip7bc/s400/cranberry-pistachio+biscotti+1.JPG" alt="" id="BLOGGER_PHOTO_ID_5359500584241792482" border="0" /></a><br /><span style=";font-family:times new roman;font-size:100%;" ><span style="font-style: italic; font-weight: bold;">What You'll Need:</span><br /></span><span style="font-size:100%;"><br /></span><span style=";font-family:times new roman;font-size:100%;" >2/3 cup granulated white sugar</span><span style="font-size:100%;"><br /><br /></span><span style=";font-family:times new roman;font-size:100%;" >2 large eggs</span><span style="font-size:100%;"><br /></span><span style=";font-family:times new roman;font-size:100%;" ><br />1 teaspoon pure vanilla extract</span><span style="font-size:100%;"><br /><br /></span><span style=";font-family:times new roman;font-size:100%;" >3/4 teaspoon baking powder</span><span style="font-size:100%;"><br /><br /></span><span style=";font-family:times new roman;font-size:100%;" >1/8 teaspoon salt</span><span style="font-size:100%;"><br /></span><span style=";font-family:times new roman;font-size:100%;" ><br />1 3/4 cups flour</span><span style="font-size:100%;"><br /></span><span style=";font-family:times new roman;font-size:100%;" ><br />1/2 cup shelled, unsalted pistachios, coarsely chopped</span><span style="font-size:100%;"><br /><br /></span><span style=";font-family:times new roman;font-size:100%;" >1/2 cup dried cranberries </span><span style=";font-family:times new roman;font-size:100%;" ><br /></span><br /><span style=";font-family:times new roman;font-size:100%;" ><br /></span> <span style=";font-family:times new roman;font-size:100%;" ><span style="font-style: italic; font-weight: bold;">What You'll Do: </span><br /><br />Preheat oven to 350 degrees. Get baking pam ready with Silpat or wax/parchment paper.<br /><br />In an electric mixer, beat sugar and eggs on high until thick, pale, and fluffy (about 5 minutes). Then beat in the vanilla extract.<br /><br />In a separate bowl, whisk the flour, baking powder and salt. Add to the egg/sugar/vanilla and beat until mixed. Fold in the chopped pistachios and cranberries.</span><br /><span style=";font-family:times new roman;font-size:100%;" ><br />Move dough to baking sheet and form into a log about 1-foot long and 3 to 4 inches wide. The dough’s going to be sticky so you probably want to wet your hands as you’re doing this. Bake for 25 minutes or so or until firm and crackled.<br /><br />Cool for 10 minutes, then slice on the diagonal. Bake slices for 10 minutes, flip over and bake for another 10 minutes until golden brown. Let cool again (on a wire rack).</span><br /><span style=";font-family:times new roman;font-size:100%;" ><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCEtqhZ7nssCPcpUsZpqtoqdzxsJ58c2iugaUlFbUZANlpuDDxABqAxbU1cVoMYbo3_WBHXsd-jUGHhsNTeIn-Sljes_1yHZ_TGxrjl_cNg1Z_ON0edQ_NlkJbvaXPSADZzNU3jOo50n8/s1600-h/cranberry-pistachio+biscotti+2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCEtqhZ7nssCPcpUsZpqtoqdzxsJ58c2iugaUlFbUZANlpuDDxABqAxbU1cVoMYbo3_WBHXsd-jUGHhsNTeIn-Sljes_1yHZ_TGxrjl_cNg1Z_ON0edQ_NlkJbvaXPSADZzNU3jOo50n8/s400/cranberry-pistachio+biscotti+2.JPG" alt="" id="BLOGGER_PHOTO_ID_5359500959238057410" border="0" /></a><br /><span style=";font-family:times new roman;font-size:100%;" ><br /></span> <span style=";font-family:times new roman;font-size:100%;" >And where's the messy part, you may ask? That's in the glaze. I haven't figured out how to melt white chocolate and make it look...well, white and not like glaze. The dark chocolate part is easy. Melt it and add heavy cream. Dip Biscotti, drizzle over biscotti, whatever you want. Go nuts!<br /><br /><br /></span>PhatKidhttp://www.blogger.com/profile/09783057361476161613noreply@blogger.com1