tag:blogger.com,1999:blog-83354777403735862792024-03-13T10:48:00.681-04:00Lardon My FrenchKatrinahttp://www.blogger.com/profile/05659860226265311791noreply@blogger.comBlogger83125tag:blogger.com,1999:blog-8335477740373586279.post-47463258779657638732012-05-01T09:04:00.000-04:002012-05-01T09:04:22.816-04:00My Kind of Grilled CheeseIt only took us three days to go through this entire loaf of <a href="http://hfbreadco.com/" target="_blank">H&F Bread Co.'s</a>
dark, earthy, Pumpernickel bread. It toasted up quite nicely for my take on
the grilled cheese sandwich (to wrap up National Grilled Cheese
month)... inspired by one of my <a href="http://lardonmyfrench.blogspot.com/2012/04/importance-of-eating-seasonally.html" target="_blank">previous posts</a>.<br />
<br />
I'm calling it: The Islander.<br />
<br />
<div style="text-align: center;">
<a href="http://www.flickr.com/photos/lardonmyfrench/7079977647/" title="The Islander by Lardon My French, on Flickr"><img alt="The Islander" height="453" src="http://farm8.staticflickr.com/7037/7079977647_691d9772b3.jpg" width="500" /></a><br />
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<h2 style="text-align: left;">
<span style="font-size: large;">The Islander</span></h2>
<div style="text-align: left;">
<br />
8 slices of pumpernickel bread<br />
<span id="ingredientlist">6-8 tablespoons butter, at room temperature</span> </div>
<div style="text-align: left;">
8oz cream cheese <br />
1/2lb deli-sliced black forest ham</div>
<div style="text-align: left;">
4
Ataulfo mangoes (these are sweeter and less fibrous than the Tommy
Atkins variety, but if you cannot find Ataulfo mangoes, you can use
whichever are available)</div>
<div style="text-align: left;">
3 large shallots, thinly sliced</div>
<div style="text-align: left;">
1 bunch fresh cilantro</div>
<div style="text-align: left;">
salt and pepper, to taste<br />
<br />
Place
the thinly sliced shallots into a bowl of cold water for a few minutes,
to remove some of the sharpness. Drain and place onto paper towels or a
clean dish cloth and pat dry. <br />
<br />
<div style="text-align: justify;">
Wash the mangoes and cut into thin slices.</div>
<div style="text-align: justify;">
<br />
<div style="text-align: center;">
<div style="margin: 0; padding: 0;">
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<div style="margin: 0; padding: 2px 0; text-align: right; width: 512px;">
<a href="http://rouxbe.com/cooking-school/?affiliate_tracking_code=9fea158a4175240" style="color: #555555; font-family: Helvetica,Arial,sans-serif; font-size: 9px; margin: 0; padding: 0;" target="_blank">Rouxbe Online Cooking School & </a><a href="http://rouxbe.com/recipes/?affiliate_tracking_code=9fea158a4175240" style="color: #555555; font-family: Helvetica,Arial,sans-serif; font-size: 9px; margin: 0; padding: 0;" target="_blank">Video Recipes</a></div>
</div>
<br /></div>
<div style="text-align: justify;">
*Even
though this video shows them cutting Tommy Atkins mangoes, which are
large than Ataulfo mangoes, the same principles apply when cutting any
mango. </div>
</div>
<div style="text-align: left;">
<br />
Heat
large skillet or sauté pan over medium heat. Spread one side of each
bread slice with butter. Place 4 slices butter-side down in pan and
spread each with 1 tablespoon cream cheese.<br />
<br />
Top each
with a few slices of ham and sliced mango. Season with salt and pepper.
Add thinly sliced shallots and a few leaves of cilantro.<br />
<br />
Top with another bread slice, butter-side up. Grill, turning sandwiches once
until bread is golden and cheese is melted. Serves 4.</div>
</div>Katrinahttp://www.blogger.com/profile/05659860226265311791noreply@blogger.com6tag:blogger.com,1999:blog-8335477740373586279.post-4040240746394170992012-04-23T13:34:00.001-04:002012-04-23T13:34:42.524-04:00David's Take on Pork & Beans<div style="text-align: center;">
<a href="http://www.flickr.com/photos/lardonmyfrench/7046250029/" title="Pork & Beans by Lardon My French, on Flickr"><img alt="Pork & Beans" height="384" src="http://farm8.staticflickr.com/7238/7046250029_1e85f29bf7.jpg" width="500" /></a> </div>
<br />
<div style="text-align: justify;">
I can't take the credit for all of the dishes that come out of my kitchen these days. While most of the stuff on my blog is definitely my doing, there is a much more experienced and talented palette at my side. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
So, I'll post a few of David's creations here and there, <i>sans recipe,</i> for your culinary inspiration and stomach's desire. Why no recipe? Some chefs don't like to freely give away their secrets, especially on their carefully tested (or magically concocted) recipes. I have to respect David's wishes. I ask him *politely* if he minds if I post a recipe that he comes up with, and if he gives me that look... I just post a photo. Another reason is that David usually cooks as he goes (without a recipe in mind), and his recipes tend to have more complicated-than-I-feel-like-typing steps.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Luckily for me, even after a 50+ hour week in the restaurant, he still wants to come home and cook. This was dish #2 to come out of our massive <a href="http://lardonmyfrench.blogspot.com/2012/04/importance-of-eating-seasonally.html" target="_blank">pork shoulder</a> buy. </div>
<br />
<div style="text-align: center;">
<a href="http://www.flickr.com/photos/lardonmyfrench/7046200205/" title="David's Pork & Beans by Lardon My French, on Flickr"><img alt="David's Pork & Beans" height="333" src="http://farm8.staticflickr.com/7275/7046200205_7a72901277.jpg" width="500" /></a></div>
<br />
<div style="text-align: justify;">
It's David's take on pork and beans. Braised and seared pork shoulder with cranberry beans, watercress (<a href="http://lardonmyfrench.blogspot.com/2012/04/spinach-and-red-watercress-with.html" target="_blank">can't get enough of these two</a>) and chimichurri. Being from <i>The South</i>, this was not at all what I envisioned when tossing around ideas about doing a variation on the classic dish. It was light and fresh, packed with flavor, and dare I say it, <i>pretty damn healthy</i>.</div>Katrinahttp://www.blogger.com/profile/05659860226265311791noreply@blogger.com3tag:blogger.com,1999:blog-8335477740373586279.post-1802298208489320402012-04-22T18:39:00.001-04:002012-04-27T23:56:00.367-04:00The Importance of Eating Seasonally<div style="text-align: justify;">
There are plenty of reasons why one should eat seasonally. Without a doubt one of the main reasons is flavor. Take a mango for example, which, a few months ago, would not only cost you twice as much as it does today, but would also not shower you with the amazing sweetness that a perfectly ripe mango can offer. I <i>adore</i> mangoes. Probably due to the fact (ok, mythical fact) that I fell from the mango tree - which is where my mom told me I came from.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
A few weeks ago, <a href="http://en.wikipedia.org/wiki/Ataulfo_%28mango%29" target="_blank">Ataulfo mangoes</a> started appearing at our international farmer's market. Native to the Philippines and Mexico, they're smaller, bright yellow, luscious, and buttery. Unfortunately, they were all imported from Mexico, but alas, it's difficult to find these type of mangoes in the U.S. (mangoes grown in Florida are usually <a href="http://en.wikipedia.org/wiki/Tommy_Atkins_%28mango%29" target="_blank">Tommy Atkins</a>).<br />
<br />
<div style="text-align: center;">
<a href="http://www.flickr.com/photos/lardonmyfrench/6934377616/" title="Mango/Salsa by Lardon My French, on Flickr"><img alt="Mango/Salsa" height="377" src="http://farm8.staticflickr.com/7192/6934377616_86801c1283.jpg" width="500" /></a> </div>
</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
This same time last year, I was in the Philippines visiting the other half of my family for the first time since 1995. Sixteen years. My cousins who once were small enough for me to tote around on my hip were now sharing a beer with me at the dinner table. </div>
<br />
<div style="text-align: center;">
<a href="http://www.flickr.com/photos/lardonmyfrench/5660511713/" title="IMG_3507 by Lardon My French, on Flickr"><img alt="IMG_3507" height="335" src="http://farm6.staticflickr.com/5266/5660511713_0f7b78dac9.jpg" width="500" /></a></div>
<br />
<div style="text-align: justify;">
I forgot a lot of things about the Philippines... the sights, the sounds, the <i>smells</i>... well, I may have purposely dismissed <i>some</i> of that from my memory.</div>
<br />
<div style="text-align: center;">
<a href="http://www.flickr.com/photos/lardonmyfrench/5660904318/" title="IMG_4092 by Lardon My French, on Flickr"><img alt="IMG_4092" height="334" src="http://farm6.staticflickr.com/5307/5660904318_437ca51a23.jpg" width="500" /></a> </div>
<div style="text-align: center;">
<a href="http://www.flickr.com/photos/lardonmyfrench/5660340751/" title="IMG_4200 by Lardon My French, on Flickr"><img alt="IMG_4200" height="328" src="http://farm6.staticflickr.com/5024/5660340751_c9d5914a52.jpg" width="500" /></a> </div>
<br />
<div style="text-align: justify;">
I forgot, or maybe just never realized how good the food really was. Everything seemed new to me, except for my Lola's house... and the taste of a perfectly ripe mango.</div>
<br />
<div style="text-align: center;">
<a href="http://www.flickr.com/photos/lardonmyfrench/5687190304/" title="Lunch on the Beach by Lardon My French, on Flickr"><img alt="Lunch on the Beach" height="500" src="http://farm6.staticflickr.com/5024/5687190304_e49cb85081.jpg" width="324" /></a></div>
<br />
<div style="text-align: justify;">
Nothing beats the <i>bang! thump, thump... thomp</i> of a mango falling off of the tree and rolling down your roof... then bribing your little brother to climb up there and get it for you. That's right, they are so ripe that they fall off the tree. None of this <i>picking it 2 weeks before it's ready so that it holds up through shipping and processing</i> crap.</div>
<div style="text-align: justify;">
<a name='more'></a>As I walked by the imported flats of little golden gems, I figured they wouldn't compare to their Filipino cousins. Trying to stay away from non-local produce as much as possible, I hesitated buying them - <i>but I was craving them</i>. I tossed a couple into my basket while David picked out a beautiful Berkshire pork shoulder butt.</div>
<br />
<div style="text-align: center;">
<a href="http://www.flickr.com/photos/lardonmyfrench/6900103932/" title="Pork Shoulder by Lardon My French, on Flickr"><img alt="Pork Shoulder" height="317" src="http://farm8.staticflickr.com/7053/6900103932_2d872aff1f.jpg" width="500" /></a> </div>
<br />
<div style="text-align: justify;">
We played around in the kitchen, brainstorming ideas for the mangoes and this massive hunk of pig. With this amount of meat (roughly 4lbs), we knew we could experiment on a good 3 or 4 diferent dishes, and at only $15, it was a steal. Pork shoulder butt is quite a fatty cut, which lends itself well to a moist heat cooking method. David braised the pork in the oven, and after 4 to 5 hours, we were greeted with a falling off the bone, beautifully fork-tender piece of meat, with a rich stock to go along with it.</div>
<br />
<div style="text-align: center;">
<a href="http://www.flickr.com/photos/lardonmyfrench/7046200555/" title="Fork Tender :) by Lardon My French, on Flickr"><img alt="Fork Tender :)" height="318" src="http://farm8.staticflickr.com/7074/7046200555_4935b7a478.jpg" width="500" /></a></div>
<br />
<div style="text-align: justify;">
The mangoes were surprisingly just as sweet and juicy as the Filipino mangoes I love so much. If the ones in the Philippines were easily falling from the trees this time last year, that must mean it's mango season in Mexico too. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
So I am happily sharing this recipe. The meaty, richness of the pork balances perfectly with the sweetness of the mangoes and coconut rice, and leaves you with a spicy tingle from the shallots and red pepper.</div>
<br />
<div style="text-align: center;">
<a href="http://www.flickr.com/photos/lardonmyfrench/7046200401/" title="Braised Pork Shoulder with Mango Salsa and Coconut Rice by Lardon My French, on Flickr"><img alt="Braised Pork Shoulder with Mango Salsa and Coconut Rice" height="328" src="http://farm8.staticflickr.com/7191/7046200401_2111956106.jpg" width="500" /></a></div>
<br />
<h2>
<span style="font-size: large;">Braised Pork Shoulder with Mango Salsa and Coconut Rice</span></h2>
<br />
<h2 style="text-align: justify;">
<span style="font-size: small;">For the Pork</span></h2>
<div style="text-align: justify;">
1 pork shoulder butt, bone-in</div>
<div style="text-align: justify;">
1 quart of chicken stock (you can substitute vegetable stock)<br />
1 whole yellow onion, cut into large slices<br />
1 celery rib, cut into large pieces<br />
2 medium-sized carrots, cut into large pieces<br />
2 bay leaves<br />
a few sprigs of fresh thyme and parsley<br />
2 garlic cloves, smashed</div>
<div style="text-align: justify;">
<br />
Seasoning Mixture:</div>
<div style="text-align: justify;">
*This is proportional by weight, so based on the size of your meat, you can make more or less of this as needed, just follow the percentages.</div>
<div style="text-align: justify;">
<br />
50% kosher salt</div>
<div style="text-align: justify;">
25% freshly cracked black pepper</div>
<div style="text-align: justify;">
20% Spanish paprika</div>
<div style="text-align: justify;">
5% Herbes de Provence</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>The Night Before:</b></div>
<div style="text-align: justify;">
Pat the pork dry with a clean dish cloth or paper towel and rub liberally with the seasoning mixture. Let sit on a wire rack over a sheet pan, uncovered in the refrigerator for 24 hours or over night.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>The Day Of:</b></div>
<div style="text-align: justify;">
Preheat oven to 325<span class="fullpost">° Fahrenheit.</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Place the pork shoulder into an oven-safe dish that is large enough to fit the meat with about 1/2 to 1 inch of space between the meat and the sides of the pot. Fill with the pot with the stock until the meat is about half-way submerged. Add the vegetables and aromatics to the pot. Place, covered into the oven.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
*If your dish or pot doesn't have a lid, cover with parchment paper, then wrap aluminum foil over top to seal. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Set a timer, an hour or so at a time (so you don't forget about it!), and occasionally turn and baste the meat with the stock. The pork shoulder is done once the meat pulls away from the bone, or alternatively when a fork glides easily into the meat with no resistance, about 4-5 hours.</div>
<div style="text-align: justify;">
<br /></div>
<h2 style="text-align: justify;">
<span style="font-size: small;">For the Coconut Rice</span></h2>
<div style="text-align: justify;">
2 cups of jasmine rice <br />
1 & 1/2 cups of coconut milk<br />
1 & 1/2 cups of water</div>
<div style="text-align: justify;">
Bring 1 & 1/2 cups of coconut milk and 1 & 1/2 cups of water together to a boil in a medium pot. Once boiling, add the rice and stir once to make sure the rice doesn't stick to the bottom of the pot. Once it has returned to a boil, turn the heat to low and simmer, covered for 20 minutes. Remove from the heat and let rest, covered, until you finish assembling the rest of the dish. </div>
<div style="text-align: justify;">
<br /></div>
<h2 style="text-align: justify;">
<span style="font-size: small;">For the Mango Salsa</span></h2>
<div style="text-align: justify;">
2-3 ataulfo mangoes<br />
1 large shallot <br />
1-2 green onions, sliced<br />
1 bunch of cilantro (you can substitute parsley)<br />
2 teaspoons crushed red pepper flakes<br />
2 teaspoons whole coriander<br />
2 teaspoons lemon or lime juice <br />
salt and pepper, to taste</div>
<div style="text-align: justify;">
<br />
Peel and thinly slice one shallot crosswise, so that you create small rings. Place into a bowl of cold water and let soak for a few minutes to reduce the sharpness of the shallot. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Wash the mangoes and cut into small cubes.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
</div>
<div style="text-align: center;">
<div style="margin: 0; padding: 0;">
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<a href="http://rouxbe.com/cooking-school/?affiliate_tracking_code=9fea158a4175240" style="color: #555555; font-family: Helvetica,Arial,sans-serif; font-size: 9px; margin: 0; padding: 0;" target="_blank">Rouxbe Online Cooking School & </a><a href="http://rouxbe.com/recipes/?affiliate_tracking_code=9fea158a4175240" style="color: #555555; font-family: Helvetica,Arial,sans-serif; font-size: 9px; margin: 0; padding: 0;" target="_blank">Video Recipes</a></div>
</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
*Even though this video shows them cutting Tommy Atkins mangoes, which are large than Ataulfo mangoes, the same principles apply when cutting a mango. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Place the diced mango into a medium-sized bowl. Add the sliced green onions. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Wash the cilantro thoroughly, and pick the leaves from a few sprigs. Gently pat the leaves dry with a paper towel or clean dish cloth. Give the leaves a rough chop, and place in the bowl with the mango. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Remove the sliced shallot from the water and place onto a dry paper towel or dish cloth, and pat dry. Once dry, place into the bowl with the mango. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Using a mortar and pestle, or a spice grinder, grind together the red pepper flakes and whole coriander until completely ground.<br />
<br />
*I used a small mesh strainer to weed out the coriander husks and any large pieces. If using a spice grinder, this may not be necessary.<br />
<br />
Place into the bowl with the mangoes and gently toss everything together with a spoon. Salt and pepper to taste.</div>
<div style="text-align: justify;">
<br />
<h2>
<span style="font-size: small;">To Finish</span></h2>
Heat a couple tablespoons of the rendered pork fat (this can be skimmed off the top of the stock) in a large saute pan over medium-high heat. Shred 4 portions worth of the pork shoulder into the pan, and toss occasionally, letting the outsides get browned and crispy. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Place on a plate along side of the coconut rice, and top with the mango salsa. Serves 4.</div>Katrinahttp://www.blogger.com/profile/05659860226265311791noreply@blogger.com3tag:blogger.com,1999:blog-8335477740373586279.post-11138433585121470492012-04-03T20:43:00.000-04:002012-04-09T14:18:38.348-04:00Broccoli, Leek & Red Pepper Quiche<div style="text-align: center;">
<a href="http://www.flickr.com/photos/lardonmyfrench/7033014265/" title="Veggie Quiche by Lardon My French, on Flickr"><img alt="Veggie Quiche" height="381" src="http://farm8.staticflickr.com/7139/7033014265_892230550e.jpg" width="500" /></a></div>
<br />
<div style="text-align: justify;">
I have a lot of odds and ends in my kitchen today, mostly vegetarian. Basics like carrots, onions, and celery. Some broccoli crowns. A couple of Ruby Red grapefruit and Cara Cara oranges. Potatoes. Coconut milk. Randoms things like Jerusalem artichokes and tomatillos stare me in the face saying "C'mon, eat me already!"</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The easy way out would be to run to the grocery store and buy something to go with, say, the potatoes. Steak or chicken perhaps. Toss in some broccoli and I've got a decently balanced meal. That's all well and good... but there's no real effort involved, and it also means I would need to spend more money.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Right, now, I can't really afford to be picky.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I knew returning to the States from living in Europe for a year and a half would be difficult. Especially in this economy. I knew finding a job in my original field -interior design- would be unpredictable. I picked up a few decent contracting jobs with my previous design firm for the first few months back in the States, but now find myself back at the drawing boards. In between sending out resumes and typing up cover letters, I'm focusing on getting back to my blog. The last 8-10 months were a rapidly-changing and at times, emotionally-unstable ride, and the words just weren't flowing as freely as I would have liked. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I got my mojo back... but for now the biggest challenge is creating delicious meals on a veeerrrry <span style="font-size: small;">*tight*</span> budget. Riding on my savings and "emergency fund", coming up with inspiring dishes takes some real planning and dedication. In my <a href="http://lardonmyfrench.blogspot.com/2012/04/spinach-and-red-watercress-with.html" target="_blank">last post</a>, I mentioned that David and I had endured a month-ish long vegan stint. In doing this, we actually opened our eyes to how much money we spend on meat and dairy products. Our weekly grocery bills went from fifty dollars down to about thirty. We bought local produce that was in season, which not only saved even more money, but ultimately tasted better too.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Another amazing benefit? I haven't gotten sick in months. My parents always harp on me to take my vitamins, but with flying between countries, visiting family on holidays, and the onset of pollen season here in Atlanta, by now I would be cuddled-up in my comforter with the sniffles. I don't know if it was a weak immune system or the quality of my diet, but with the change in my eating habits has come a change in my heath... for the better. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Ok, back to the food in my kitchen.</div>
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I knew there had to be <i>something</i> I could make out of all the stuff I had floating around my fridge. It was definitely time to use up as much as I could... even the turnips were getting a little dingy. We still had some smokey <a href="http://en.wikipedia.org/wiki/Idiazabal_cheese" target="_blank">Idiazabal</a> cheese that we brought over from Spain last December... and miraculously it was still good! I saw two broccoli crowns that were begging to be used, and a carton of eggs. Oooohhh... veggie quiche! Why not? It's a great way to use up all of those little bits and pieces of left over veggies, and there was a red bell pepper, some spinach, and leeks in my fridge just asking to join the party.</div>
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<a href="http://www.flickr.com/photos/lardonmyfrench/7043397845/" title="Eggs/Veggie Quiche by Lardon My French, on Flickr"><img alt="Eggs/Veggie Quiche" height="360" src="http://farm8.staticflickr.com/7133/7043397845_4480e256a2.jpg" width="500" /></a></div>
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For the quiche, I used <span style="font-size: small;"><i>pâte brisée</i>, a flaky, buttery, rather difficult to work with, but oh so yummy, classic French pastry dough. I made</span><span style="font-size: small;"><i> </i>pâte brisée</span><span style="font-size: small;"> in Paris a while back with my dad when we made <a href="http://lardonmyfrench.blogspot.com/2010/11/better-than-chicken-pot-pie.html" target="_blank">Better than Chicken Pot Pie</a>, so I used that recipe... but cut the butter into the flour with my fingers instead of two knives... it's just a bit faster that way. If you have a pastry cutter... use it here. </span><br />
<br />
<span style="font-size: small;">I cooked the majority of the vegetables separately, to ensure that even when the quiche is cooked, you can still distinguish the different flavors. The thing that takes this quiche to the next level is the smokiness of the Idiazabal cheese paired with the sharp French Cantal cheese. If you can find them, it's definitely worth it, but these two cheeses can be quite expensive and difficult to find, so smoked Gruyere and sharp Cheddar make nice substitutes.</span></div>
<div style="text-align: center;">
<a href="http://www.flickr.com/photos/lardonmyfrench/7032991287/" title="Veggie Quiche by Lardon My French, on Flickr"><img alt="Veggie Quiche" height="500" src="http://farm8.staticflickr.com/7088/7032991287_ed0963fea4.jpg" width="500" /></a></div>
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This quiche is even better reheated in the oven the next day. Perfect for make-ahead weekly meals.</div>
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<h2>
<span style="font-size: large;">Broccoli, Leek & Red Pepper Quiche</span></h2>
<br />
<span style="font-size: small;"><a href="http://lardonmyfrench.blogspot.com/2010/11/better-than-chicken-pot-pie.html" target="_blank">Pâte Brisée</a> - (follow the link and scroll down to the bottom of the page for the recipe) </span><br />
<br />
2 cups of broccoli florets, separated into very small pieces<br />
1 leek<br />
1/2 of a red bell pepper, diced<br />
1/2 of a medium yellow onion, diced<br />
1 handful of fresh spinach, stems removed <br />
2-3 cloves of garlic, minced<br />
1 tablespoon unsalted butter<br />
1-2 tablespoons extra virgin olive oil<br />
1-2 sprigs of fresh lemon thyme (substitute: fresh thyme and the zest of half a lemon)<br />
3 large eggs <br />
1/2 cup of half and half<br />
1/2 cup almond milk<br />
3/4 cup Idiazabal cheese, shredded (substitute: smoked Gruyere or smoked Cheddar)<br />
1/2 cup Cantal cheese, shredded (substitute: sharp Cheddar) <br />
salt and pepper, to taste<br />
<br />
Preheat the oven to 375<span class="fullpost">° Fahrenheit.</span> <br />
<br />
Follow directions for the <span style="font-size: small;">pâte brisée, and line a pie plate with the rolled out dough.</span><br />
<br />
<span style="font-size: small;">Slice the leek in half, and then cut cross-wise into small slices. Place in a clean sink full of cold water to wash the sand and dirt out of the leeks. Strain and transfer to a dry dish cloth or paper towels to absorb any extra water.</span><br />
<br />
Bring a medium pot full of salted water to a boil over high heat.
Quickly blanch the broccoli florets, by placing them in the boiling
water for just a minute or so, then transferring them quickly with a
strainer into a bowl of ice water. Once cooled, strain and place in a
large bowl. <br />
<br />
<span style="font-size: small;">In a medium saut</span><span style="font-size: small;">é</span><span style="font-size: small;"> pan, heat butter and one tablespoon of extra virgin olive oil over medium heat. Add the onions, leeks, lemon thyme and garlic and saut</span><span style="font-size: small;">é</span><span style="font-size: small;"> until onions and leeks begin to caramelize, about 15 minutes. Salt and pepper to taste. Place into the bowl with the broccoli.</span><br />
<span style="font-size: small;"><br /></span><br />
<span style="font-size: small;">In the same saut</span><span style="font-size: small;">é pan, add a tablespoon of extra virgin olive oil and saute the red bell pepper for a few minutes, just until it starts to turn soft. Place into the bowl with the broccoli and onions.</span><br />
<br />
<span style="font-size: small;">Rinse the spinach. Without patting completely dry, transfer to the hot saut</span><span style="font-size: small;">é pan and cover with a lid to steam. Salt to taste. Once the spinach is shriveled, remove from the pan onto a cutting board. Roughly chop leaves into small pieces, and transfer into the bowl with the rest of the ingredients.</span><span style="font-size: small;"> </span><br />
<span style="font-size: small;"><br /></span><br />
<span style="font-size: small;">Mix all of the ingredients with a spatula until thoroughly combined. Salt and pepper if needed. Place vegetables into the pie plate and spread out evenly with the spatula.</span><br />
<span style="font-size: small;"><br /></span><br />
<span style="font-size: small;">In a medium bowl, whisk together the eggs, half and half, and almond milk. Fold in the shredded cheeses and pepper to taste (the cheese has salt in it, so be careful not to over-salt). Pour over the vegetables and smooth out the cheese with a spatula to make sure it is evenly spread across the vegetables.</span><br />
<span style="font-size: small;"><br /></span><br />
Bake quiche at 375<span class="fullpost">°</span> for 25-30 minutes, or until the top starts to turn golden brown. If re-heating the next day, just place on a baking sheet lined with parchment paper and reheat for 5-10 minutes in a preheated 425<span class="fullpost">° Fahrenheit oven. Makes 8 servings.</span>Katrinahttp://www.blogger.com/profile/05659860226265311791noreply@blogger.com10tag:blogger.com,1999:blog-8335477740373586279.post-39743976069608950002012-04-01T12:06:00.003-04:002012-04-03T21:13:10.699-04:00Cranberry Beans with Spinach, Red Watercress and Citrus<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/lardonmyfrench/6861390238/" style="margin-left: 1em; margin-right: 1em;" title="Cranberry Beans & Purple Watercress by Lardon My French, on Flickr"><img alt="Cranberry Beans & Purple Watercress" height="387" src="http://farm8.staticflickr.com/7102/6861390238_e354abfda7.jpg" width="500" /></a></div>
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My dad would laugh if he knew how often I eat beans these days. Growing up I <i>loathed</i> the thought of the little legumes. My chili had to be solely meat-based. I didn't care how much bacon was in those baked beans, and don't even get me started on limas. They just weren't my thing. </div>
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My dad is the undisputed "Bean King" of the family. When visiting
me in Paris, we shared long conversations on pintos,
kidneys, and navies over a few bottles of red. He would lecture my broke ass on how buying beans instead of steak could save me enough money for retirement. He even wants to write a book about them. He harmlessly jokes about David's background... but I think we all know who the true "Beaner" really is here.</div>
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At the start of 2012, David and I challenged ourselves to become dietary vegans - meaning no animal products <i>whatsoever</i>,
for one month. The goal was not to just mindlessly substitute our meat and dairy
products with "veganized" alternatives, but to focus on eating <i>real food</i>. This posed
as an all around food challenge. Finding various sources of our daily nutrients meant... <i>crap</i>... eating beans. The 30-day (ok, I lasted as a <i>true</i> vegan for about 3 weeks) vegan kick completely changed the way I saw food. We ate <i>a lot</i>
of beans that month. Chickpeas so far have been my favorite, feeling
the least "beany" out of them all. Plus, I can't get enough of Yotam
Ottolenghi's hummus recipe in his new book, <i><a href="http://www.amazon.com/Plenty-Vibrant-Recipes-Londons-Ottolenghi/dp/1452101248" target="_blank">Plenty</a></i>. I've truly come to appreciate the nuttiness of <a href="http://lardonmyfrench.blogspot.com/2012/02/perfect-meal-for-when-you-dont-want-to.html" target="_blank">azduki</a>, and the versatility of the common pinto.</div>
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Attempting to eliminate our canned food intake completely, David and I have abstained
from using pre-cooked canned beans. One problem. I become easily
frustrated with cooking dried beans. A lot of time and planning is
involved in the process. First the beans must be soaked (usually the
night before), then cooked for what seems like forever (depending on
the bean, of course), and if you don't cook them at <i>just</i> the right temperature, you're left with a super mushy bean with a toothy skin. </div>
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On a recent trip to our local farmer's market, David picked up some fresh cranberry beans from Florida. I had never even heard of <i>cranberry</i> beans, much less cook a bean fresh out of the pod. I was excited. We got home, shelled them, plopped them in a pot and in a little under 2 hours, we were delightfully hooked on the world of fresh beans. No more cracked-open, mushy beans with more <i>al dente</i>-than-desired skins. These were creamy throughout, with a delicate skin that retained their bean shape beautifully.</div>
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<a href="http://www.flickr.com/photos/lardonmyfrench/6879240242/" title="Segmented Citrus by Lardon My French, on Flickr"><img alt="Segmented Citrus" height="355" src="http://farm8.staticflickr.com/7228/6879240242_fa43163106.jpg" width="500" /></a></div>
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Using up the remaining citrus and red watercress we had left after making <a href="http://lardonmyfrench.blogspot.com/2012/03/crispy-yellowtail-snapper-with-purple.html">Crispy Yellowtail Snapper with Red Watercress and Citrus</a>, David and I threw together another Florida-inspired lunch. </div>
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<a href="http://www.flickr.com/photos/lardonmyfrench/7025340791/" title="Spinach and Watercress Salad with Citrus, Jicama and Cranberry Beans by Lardon My French, on Flickr"><img alt="Spinach and Watercress Salad with Citrus, Jicama and Cranberry Beans" height="331" src="http://farm7.staticflickr.com/6100/7025340791_6913d943cf.jpg" width="500" /></a><br />
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<h2 style="text-align: justify;">
<span style="font-size: large;">Cranberry Beans with Spinach, Red Watercress and Citrus</span></h2>
<div style="text-align: justify;">
<span style="font-size: small;">1 bunch fresh spinach, stems removed</span></div>
<div style="text-align: justify;">
<span style="font-size: small;">1 bunch red watercress, stems removed</span></div>
<div style="text-align: justify;">
<span style="font-size: small;">2 ruby red grapefruit</span></div>
<div style="text-align: justify;">
<span style="font-size: small;">2 cara cara orange</span></div>
<div style="text-align: justify;">
<span style="font-size: small;">1/2 pound of cranberry beans, in the pod </span></div>
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<span style="font-size: small;">1 small jicama</span> </div>
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</div>
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<br />
Vinaigrette:</div>
<div style="text-align: justify;">
1 small shallot, minced </div>
<div style="text-align: justify;">
a few sprigs of fresh cilantro (can substitute parsley), stems removed, finely chopped </div>
<div style="text-align: justify;">
1 teaspoon freshly ground coriander</div>
<div style="text-align: justify;">
1/4 cup citrus juice (lemon, lime, grapefruit, orange... whatever you have left over or readily on hand)</div>
<div style="text-align: justify;">
3/4 cup extra virgin olive oil</div>
<div style="text-align: justify;">
salt and pepper, to taste </div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<br />
To make the vinaigrette, add all ingredients into a small container with a lid. Shake well
until vinaigrette has emulsified. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
*This makes about one cup of vinaigrette, so feel free to use the rest on future salads. Great for marinades too! </div>
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<div style="text-align: justify;">
Remove the cranberry beans from the pod, and place into a medium pot covered with about twice the amount of water as there are beans. You can add some aromatics at this stage if you'd like, such as a couple of bouillon cubes or some slices of onion, carrots and celery. Bring this to a simmer over medium heat, and cook uncovered at a steady simmer, until the beans are creamy and fully cooked about 1-2 hours. Occasionally check the beans for done-ness. Once cooked, turn the heat off and let cool on the stove.</div>
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(These first two things can be done the day before if needed)</div>
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Wash the spinach and watercress and place on a paper towel or dry dish cloth and gently pat dry. Or, if you have a salad spinner, use it now!</div>
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Drain the cooked beans, and toss with a few tablespoons of the vinaigrette to marinate while you are assembling the rest of the salad.</div>
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<br /></div>
<div style="text-align: justify;">
Peel the jicama, cut into quarters, and slice one quarter into very thin
sheets. Alternatively, you can do this with a mandoline if you have
one. Place in a bowl with the pre-washed spinach and watercress.</div>
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<br /></div>
<div style="text-align: justify;">
With a
paring knife, trim the peel away from the flesh of the orange and
grapefruit. Cut both into
segments, and place into the bowl with the greens and jicama.</div>
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<br /></div>
<div style="text-align: justify;">
Add the marinated beans to the bowl and gently toss to combine. Add a couple tablespoons of the vinaigrette if needed - just enough to coat the leaves (if there is a lot of leftover vinaigrette from the beans, you may only need a teaspoon or two more of the vinaigrette).</div>
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Assemble on separate plates and enjoy! Serves 4.</div>Katrinahttp://www.blogger.com/profile/05659860226265311791noreply@blogger.com1tag:blogger.com,1999:blog-8335477740373586279.post-13209523818183305522012-03-27T16:15:00.003-04:002012-03-29T12:55:49.201-04:00Key Lime Tarts<div style="text-align: center;">
<a href="http://www.flickr.com/photos/lardonmyfrench/7009221591/" title="Key Lime Tarts by Lardon My French, on Flickr"><img alt="Key Lime Tarts" height="375" src="http://farm8.staticflickr.com/7271/7009221591_a84a7c6880.jpg" width="500" /></a></div>
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I got schoolgirl giddy when I passed by a sign at a local bakery that read, "KEY LIME SEASON IS HERE!" O.M.G. Key Lime Pie. WOOOT! If you've ever tasted key lime pie, and I mean <i>real</i> key lime pie (you know, with <i>key</i> limes) you know there's almost nothing that can beat that lip-puckering tart/sweet combo. Regular limes just don't cut it.<br />
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<a href="http://www.flickr.com/photos/lardonmyfrench/6855343796/" title="Sliced Key Limes by Lardon My French, on Flickr"><img alt="Sliced Key Limes" height="349" src="http://farm8.staticflickr.com/7047/6855343796_5e89ca6038.jpg" width="500" /></a></div>
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The thing about key limes is that they are annoyingly small. To get a good cup of juice you have to go through the agony of squeezing about 2 pounds worth of limes. Without the aid of a juicer or reamer, it can be a bit of a nightmare. Of course, I have neither. I found it helpful to slice the key limes in half and first press them in a bowl with the palm of my hand, to get most of the juice out, then tackle the last few squeezes with my fingertips.<br />
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<a href="http://www.flickr.com/photos/lardonmyfrench/6855344008/" title="Key Limes, Zested by Lardon My French, on Flickr"><img alt="Key Limes, Zested" height="400" src="http://farm8.staticflickr.com/7215/6855344008_aa694a67de.jpg" width="400" /></a> </div>
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Traditional key lime pie is made with a graham cracker crust. I wanted to practice my dough rolling skills, so I tapped into my French memory bank and decided to make my tarts with a pâte sablée. Pâte sablée is a sweet, crumbly, cookie-like French pastry dough that is usually made with confectioner's sugar, egg, butter, all-purpose flour and almond flour. Breaking from tradition, I folded in some key lime zest to take it to that next level of tartness.<br />
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<a href="http://www.flickr.com/photos/lardonmyfrench/7009701421/" title="Key Lime Tarts by Lardon My French, on Flickr"><img alt="Key Lime Tarts" height="375" src="http://farm8.staticflickr.com/7211/7009701421_0a01b75536.jpg" width="500" /></a> </div>
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<br /></div>
<div style="text-align: justify;">
Although this dough can be difficult to roll out, the best thing about it is that it is easily patchable. Dough ripped? Missed a spot? Just add a piece of leftover dough and no one will ever know. ;) <br />
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This is totally worth the bruised fingertips.</div>
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</div>
<h2>
<span style="font-size: large;"> </span></h2>
<h2>
<span style="font-size: large;">Key Lime Tarts</span> </h2>
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<div style="text-align: justify;">
*I weighed out the ingredients to ensure consistency for future use, so the conversions in parentheses are close estimates.<br />
<br />
Pâte Sablée:</div>
<div style="text-align: justify;">
250 grams (2 cups) all-purpose flour</div>
<div style="text-align: justify;">
125 grams (1 cup) unsalted butter, at room temperature</div>
<div style="text-align: justify;">
1 large egg</div>
<div style="text-align: justify;">
80 grams (1 cup) powdered sugar</div>
<div style="text-align: justify;">
40 grams (1/3 cup) almond flour</div>
<div style="text-align: justify;">
1 tablespoon key lime zest </div>
<div style="text-align: justify;">
a pinch of salt </div>
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<br /></div>
<div style="text-align: justify;">
In a mixing bowl, cream together the softened butter and powdered sugar with a wooden spoon. Sift the almond flour into the bowl to be sure that there are no lumps, and mix thoroughly to combine. Add the whole egg, key lime zest and pinch of salt, and stir to combine.</div>
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<br /></div>
<div style="text-align: justify;">
Add all of the flour to the bowl at one time and gently mix until the dough just starts to come together. Use your hands to continue to mix it until it starts to form a ball. Remove from the bowl and place onto a floured work surface or counter, and knead a couple times until the flour has become incorporated into the dough.</div>
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<div style="text-align: justify;">
Form the dough into a round disc and cover with plastic wrap. Let the dough rest in the refrigerator for at least 30 minutes. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
After the dough has rested, roll out onto a floured work surface until it is about 1/8" in thickness. Using a paring knife, cut the dough in circles about one and a half inches larger than your tart mold, (I used 4-1/2" tart molds) and gently lay the dough into each mold, pressing the dough along the bottom and up the sides with your fingertips. Roll the rolling pin along the top of the tart mold to remove any excess dough.</div>
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<br /></div>
<div style="text-align: justify;">
*You can also use the back of a floured, stainless steel measuring cup to gently press the bottom and sides of the dough against the mold.</div>
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<br /></div>
<div style="text-align: justify;">
To blind-bake the dough, poke the bottom of the tart dough all over with a fork, and bake in a preheated 400<span class="fullpost">° Fahrenheit </span>oven for 10-12 minutes, or until lightly browned.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
*If the bottom of the tarts start to bubble and rise up, just quickly open the oven and poke the dough with a fork once or twice. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Tart Filling:</div>
<div style="text-align: justify;">
332 grams (14 oz) sweetened condensed milk</div>
<div style="text-align: justify;">
3 large egg yolks</div>
<div style="text-align: justify;">
1 large egg</div>
<div style="text-align: justify;">
85 grams (3oz) key lime juice</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
In a bowl, whisk together the sweetened condensed milk and egg yolks until combined.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Whisk the whole egg in a separate bowl, and pour through a fine mesh strainer into a small bowl. You will only need half of this egg, so passing it through the strainer makes for easier pouring. Pour half of the egg into the bowl with the sweetened condensed milk and egg yolks. Whisk to combine. </div>
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<div style="text-align: justify;">
While whisking, pour the lime juice into the bowl in a small steady stream to ensure the filling doesn't curdle. Whisk until everything has been incorporated and the mixture is smooth.</div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
Pour the filling into the tart pans and smooth out the tops with the back of a spoon.</div>
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<div style="text-align: justify;">
Bake in a preheated oven at 300<span class="fullpost">° Fahrenheit for about 8-10 minutes. </span></div>
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<span class="fullpost"><br /></span></div>
<div style="text-align: justify;">
<span class="fullpost">Makes four 4-1/2" tarts.</span></div>Katrinahttp://www.blogger.com/profile/05659860226265311791noreply@blogger.com10tag:blogger.com,1999:blog-8335477740373586279.post-73842679882853956172012-03-23T10:55:00.002-04:002012-04-01T12:52:53.410-04:00Crispy Yellowtail Snapper with Red Watercress and Citrus<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/lardonmyfrench/7007507403/" title="Purple Watercress & Yellowtail Snapper by Lardon My
French, on Flickr"><img alt="Purple Watercress & Yellowtail
Snapper" height="346" src="http://farm8.staticflickr.com/7084/7007507403_5e0626fd6a.jpg" width="500" /></a></div>
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<br /></div>
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I'm a Florida girl at the core. I love blindingly sunny weather and wearing flip-flops all year round. I pledge to live out the second half of my life somewhere along a beach, and when I die, hope to be sprinkled across the sea. </div>
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I adore great seafood.</div>
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<a href="http://www.flickr.com/photos/lardonmyfrench/7001460997/" style="margin-left: 1em; margin-right: 1em;" title="Yellowtail Snapper by Lardon My French, on Flickr"><img alt="Yellowtail Snapper" height="400" src="http://farm8.staticflickr.com/7067/7001460997_99514c62a5.jpg" width="400" /></a></div>
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I also adore great citrus... and good Lord, Floridians know great citrus.</div>
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I can't put into words the deliciousness of a blooming lemon tree... or
how perfect life feels when a grapefruit is sweeter than an orange... or
the joy I get from puckering my lips at the thought of <a href="http://lardonmyfrench.blogspot.com/2012/03/key-lime-tarts.html" target="_blank">key lime tarts</a>.</div>
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Living in Atlanta means I'm too far away to pick the oranges right off the tree, but close enough to get some real Florida citrus from my local farmer's market. I've been looking forward to those early spring months when Mother Nature tells us it's time to boost our immune systems with vitamin C. The powdery blanket of pollen which has turned all the cars in the parking lot a pale shade of yellow let's me know that time is finally here.</div>
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David and I spent this last week playing in the kitchen with impeccably ripe citrus and some beautiful red watercress. We picked up a couple of super-fresh whole yellowtail snapper for David to practice his fileting skills. I wanted to practice my photo skills, so he did all the cooking and plating... I just did the eating. :)<br />
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<a href="http://www.flickr.com/photos/lardonmyfrench/6855344580/" title="Yellowtail Snapper with Citrus Watercress Salad by Lardon My French, on Flickr"><img alt="Yellowtail Snapper with Citrus Watercress Salad" height="500" src="http://farm8.staticflickr.com/7179/6855344580_43e84387ef.jpg" width="347" /></a> </div>
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A simple and bright, healthy dish... this tastes like Florida. </div>
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<h2>
<span style="font-size: large;">Crispy Yellowtail Snapper with Red Watercress and Citrus </span></h2>
<span style="font-size: x-small;">by David Garcia </span><br />
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4 yellowtail snapper filets, skin on</div>
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1 navel orange</div>
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1 white grapefruit </div>
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1 ruby red grapefruit</div>
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a handful of red watercress, stems removed</div>
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a few sprigs of fresh flat leaf parsley</div>
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a few sprigs of fresh cilantro</div>
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2 tablespoons of extra virgin olive oil </div>
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1/4 cup white wine </div>
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2 tablespoons unsalted butter</div>
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salt and pepper, to taste</div>
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Vinaigrette:</div>
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1 shallot, minced </div>
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1 part red wine vinegar</div>
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3 parts thyme oil (see recipe below)</div>
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salt and pepper, to taste </div>
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To make the thyme oil, heat extra virgin olive oil in a medium sauce pan to 200<span class="fullpost">° Fahrenheit. Add a few sprigs of fresh thyme and remove from the heat. Allow to cool completely and then store in an air tight container. </span></div>
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To make the vinaigrette, add the minced shallot, red wine vinegar, thyme oil, and salt and pepper into a small container with a lid. Shake well until vinaigrette has emulsified. </div>
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In a medium-sized bowl, gently toss the red watercress and a few
whole leaves of cilantro and parsley together with a couple tablespoons of
the vinaigrette. You want the vinaigrette to just coat the leaves, not drown them, so start with less and add more as needed.</div>
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With a
paring knife, trim the peel away from the flesh of the orange and both grapefruit. Cut both grapefruit cross-wise in about 1/4 inch slices, then cut the slices of white grapefruit in half. Cut the orange into segments, and place into a bowl with the grapefruit. Squeeze the excess juice from the orange into a small container. </div>
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If you've never segmented citrus before, here's a quick video from <a href="http://rouxbe.com/?affiliate_tracking_code=9fea158a4175240">Rouxbe</a>, the Online Video Cooking School to show you how:</div>
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<embed type="application/x-shockwave-flash" bgcolor="#ffffff" quality="high" width="512" scale="noscale" wmode="transparent" height="329" src="http://rouxbe.com/embed.swf" pluginspage="http://www.macromedia.com/go/getflashplayer" name="embedded" flashvars="hostname=http://rouxbe.com&settings_url=http://rouxbe.com/embedded_player/drilldown/372.xml?affiliate_tracking_code=9fea158a4175240" align="middle" allowScriptAccess="always"></embed></object></div>
<div style="margin: 0; padding: 2px 0; text-align: right; width: 512px;">
<a href="http://rouxbe.com/cooking-school/?affiliate_tracking_code=9fea158a4175240" style="color: #555555; font-family: Helvetica,Arial,sans-serif; font-size: 9px; margin: 0; padding: 0;" target="_blank">Rouxbe Online Cooking School & </a><a href="http://rouxbe.com/recipes/?affiliate_tracking_code=9fea158a4175240" style="color: #555555; font-family: Helvetica,Arial,sans-serif; font-size: 9px; margin: 0; padding: 0;" target="_blank">Video Recipes</a></div>
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Pat the skin of the snapper with a paper towel or dry cloth to remove as much moisture as possible. This will ensure a crispy skin when pan-frying. Season the filets with salt and pepper. </div>
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Heat 2 tablespoons of extra virgin olive oil in a large non-stick saute pan over medium high heat. Place the filets in the pan, skin side down. Cook for 2-3 minutes, or until the fish starts to turn slightly opaque. Flip over and cook for another 1-2 minutes, or until just cooked through. Remove from the pan and set aside.</div>
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While the pan is still hot, pour the white wine into the pan and scrape up any caramelized bits with a wooden spatula. Add the remaining orange juice and stir to combine. Remove from the heat, and slowly swirl in the cold butter, one tablespoon at a time until completely incorporated. </div>
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To plate, place the citrus on the plate and top with the snapper filets, skin-side up. Place a small handful of the red watercress salad on top of the snapper, and gently spoon the white wine sauce over the filets. </div>
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Serves 2.</div>
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</div>Katrinahttp://www.blogger.com/profile/05659860226265311791noreply@blogger.com3tag:blogger.com,1999:blog-8335477740373586279.post-36306870103719991452012-03-09T10:41:00.002-05:002012-03-23T12:52:47.669-04:00Gnocchi from Scratch - First Attempt<div style="text-align: center;">
<a href="http://www.flickr.com/photos/lardonmyfrench/6965667807/" title="Gnocchi by Lardon My French, on Flickr"><img alt="Gnocchi" height="343" src="http://farm8.staticflickr.com/7177/6965667807_72190943b8.jpg" width="500" /></a></div>
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Damn I love gnocchi. It brings me back to 2005 when I studied abroad in Florence. I would sit at this small cafe across the street from school, and trade a couple of meal tickets for a fantastically fragrant bowl of the basil and garlic coated potato pillows. It's one of my favorite smells. I can still taste it when I close my eyes. And still, to this day, I have not tasted another pesto gnocchi recipe that has topped it.</div>
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<a href="http://www.flickr.com/photos/lardonmyfrench/6965664865/" title="Potatoes by Lardon My French, on Flickr"><img alt="Potatoes" height="307" src="http://farm8.staticflickr.com/7054/6965664865_c9eac25539.jpg" width="500" /></a> </div>
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Keeping that taste at the back of my palette, I set out to make it myself. I know what I want it to taste like, now how am I going to pull it off?</div>
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Maybe with the help of the chef. ;)</div>
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The perfect gnocchi are light, soft, delicate pillows of potato heaven. They should melt as you press one to the roof of your mouth with your tongue. And they should be simply dressed. Painted in a bright sauce with bold flavors. Mmmm... Pesto. </div>
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Making gnocchi at home is inexpensive and fairly simple. It's just potatoes, egg, and flour. It's the technique that's the difficult part. Making love to the dough. Not overworking it. Using the right tools. In my first attempt, I didn't have a potato ricer or food mill. I searched the web for some ways to make gnocchi without one. Of course, one of my all time favorite go-to food blogs, <a href="http://smittenkitchen.com/" target="_blank">SmittenKitchen</a> had a perfect <a href="http://smittenkitchen.com/2007/04/saved-by-a-grater/" target="_blank">solution</a> for my predicament: BOX GRATER!</div>
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<a href="http://www.flickr.com/photos/lardonmyfrench/6819544498/" title="Gnocchi with a Grater by Lardon My French, on Flickr"><img alt="Gnocchi with a Grater" height="373" src="http://farm8.staticflickr.com/7188/6819544498_7cd41ab208.jpg" width="500" /></a> </div>
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I re-worked the recipe with the help of my loving chef's advice. We measured out the flour by weight, so that we could accurately estimate how much flour we used - for future reference. We used one egg yolk, instead of an entire egg, to give the gnocchi some extra richness. We also attempted to make the dough the same way they do at the restaurant where David works... recipe below :)</div>
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<span style="font-size: large;">Potato Gnocchi </span></h2>
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2lbs Russet potatoes</div>
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200 grams of all-purpose flour</div>
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1 teaspoon salt</div>
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1 egg yolk, lightly beaten</div>
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Preheat your oven to 400°F. Poke the potatoes all over with a fork,
and bake them on a baking sheet for 45 minutes to one hour.. Turn the potatoes over halfway through so that they bake evenly. Once you can easily poke them with a fork, remove from the oven and let cool slightly.</div>
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Peel the potatoes while they are still fairly hot (just enough to handle), then grate them over the large holes of a box grater onto a large work surface, creating a thin layer of grated potato. Add the salt and the lightly beaten egg yolk over the top. Lightly dust the entire layer of grated potato with about half of the flour, using a fine mesh strainer or sifter.</div>
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Gently mold the grated potato into a flat rectangle with your fingertips. Then, using a bench scraper, fold the dough in half. Dust with more flour. It will be loose and crumbly, but will eventually come together. Keep pressing the dough down gently with your fingertips and folding in half until the dough comes together. Dust with flour as needed so that the dough doesn't stick to your fingers or the work surface.</div>
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<a href="http://www.flickr.com/photos/lardonmyfrench/6965664829/" title="Making Gnocchi by Lardon My French, on Flickr"><img alt="Making Gnocchi" height="250" src="http://farm8.staticflickr.com/7182/6965664829_45e719285b.jpg" width="500" /></a></div>
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Once the dough has come together, form it into a rectangle and then divide it into 6 equal squares. Cover with a dry towel or dish cloth. On a lightly floured surface, roll out one of the six pieces using your
fingertips into a long rope about the thickness of your thumb (if you have big thumbs, use your index finger as a guide). Cut the dough into 1
inch pieces.</div>
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Traditional gnocchi have ridges, but I still don't have that technique down. You can use the back of a fork dusted in flour to do this if you don't have a gnocchi paddle. Using your thumb, gently apply pressure to the gnocchi as you roll it in one swift motion down the fork tines. Takes a little practice. </div>
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Place the gnocchi in a single layer on a lightly floured sheet pan. If you’d like to freeze them for later use, do so
on this tray and once they are frozen, place them in a freezer bag.
This will ensure that the gnocchi don't stick together when frozen.</div>
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To cook the gnocchi, place them into a pot of boiling salted water. After a few minutes the gnocchi will float to the
top. Continue to cook for one minute then remove with a slotted spoon or strainer and set aside. </div>
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What to serve with it? Pesto? Browned butter? Tomato marinara? Or how about this healthy, quick, and easy lil' <a href="http://bit.ly/wNTisn" target="_blank">recipe</a>. Serves 4-6.</div>
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<b>The Outcome:</b></div>
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The gnocchi were <i>good</i>. Strangely better when cooking them from frozen... but still nowhere near as fluffy as the ones in my memory bank.</div>
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I feel like grating the potato leaves too many larger pieces of potato in the dough without the risk of needing to over mix it. If you don't have access to a food mill or ricer, then by all means, use it, but I think the next attempt for me will have to be with a food mill (especially since David just bought one last week!).</div>
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Would the whites of the egg help to lighten the dough? Hmmm... going to try using a whole egg next time. </div>
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In my research I read that the best kind of potato to use for making gnocchi are actually Yukon Gold potatoes, but since we only had Russet on hand, I figured we'd try those. Next attempt: Yukon Gold.</div>Katrinahttp://www.blogger.com/profile/05659860226265311791noreply@blogger.com4tag:blogger.com,1999:blog-8335477740373586279.post-50853767330598634352012-03-08T20:06:00.001-05:002012-03-08T20:32:57.094-05:00Step Back and let the Chef do the Cooking<div style="text-align: justify;">
There are times when a person has to know when to step back... </div>
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<a href="http://www.flickr.com/photos/lardonmyfrench/6793461806/" title="Final Plating by Lardon My French, on Flickr"><img alt="Final Plating" height="347" src="http://farm8.staticflickr.com/7193/6793461806_743eaf2521.jpg" width="500" /></a></div>
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... and this time, that person was me. </div>
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One thing I've learned from living with other foodies is that things can't always be <i>your way</i>, especially when it comes to cooking. It took a long time, and a broken relationship or two for me to appreciate something as simple as stepping back and letting the other person take the lead. I guess I'm kind of OCD in that that way. </div>
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The good thing about past relationships though, is that you learn (hopefully) from those flaws and failed experiences. With new relationships, you test yourself. You react how you normally <i>wouldn't</i> react, and you do what you normally <i>wouldn't</i> do, and maybe... just maybe, you realize it wasn't entirely <i>their</i> fault.</div>
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So I put myself to the test. Last week, one of my good friends from college came into town, and she graciously opened up her swanky bachelorette pad (and kitchen) for David and I to just have at it. If David cooked the dinner, she said, she'd pay for all the ingredients. Pretty sweet trade-off. A free meal of whatever we want to cook, in a gas-stove, kitchen-island, counter-tops-for-days dream kitchen? Ideas swirled in my head of what we could cook. Steak? Risotto? CHOCOLATE FOUNTAIN?!?!<br />
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<a href="http://www.flickr.com/photos/lardonmyfrench/6939566141/" title="One Happy Chef by Lardon My French, on Flickr"><img alt="One Happy Chef" height="329" src="http://farm8.staticflickr.com/7050/6939566141_f6a8745aa8.jpg" width="500" /></a></div>
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But the second we stepped into the kitchen, I saw the look in David's eye. It was like he had just stepped into another world. The whole kid-in-a-candy-store-drooling-on-the-glass kinda thing. He turned to me with big puppy dog eyes, "Babe, look! The oven has a gas salamander!!!" I didn't want to destroy that. </div>
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<a href="http://www.flickr.com/photos/lardonmyfrench/6939562735/" title="The Spread by Lardon My French, on Flickr"><img alt="The Spread" height="400" src="http://farm8.staticflickr.com/7038/6939562735_40391b082d.jpg" width="500" /></a> </div>
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So I stepped back. I let him plan the menu, do the prep, and cook the food. I told him if he needed help, to just ask, but otherwise I'll let him do his thing. I let the chef be the chef. </div>
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<a href="http://www.flickr.com/photos/lardonmyfrench/6939562817/" title="Fresh Produce :) by Lardon My French, on Flickr"><img alt="Fresh Produce :)" height="340" src="http://farm8.staticflickr.com/7176/6939562817_8cbb19acfc.jpg" width="500" /></a></div>
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<a href="http://www.flickr.com/photos/lardonmyfrench/6939565961/" title="Lamb Chops with Thyme by Lardon My French, on Flickr"><img alt="Lamb Chops with Thyme" height="500" src="http://farm8.staticflickr.com/7068/6939565961_f28f889136.jpg" width="355" /></a> </div>
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<a href="http://www.flickr.com/photos/lardonmyfrench/6793460932/" title="Wrapping the Pork Medallions by Lardon My French, on Flickr"><img alt="Wrapping the Pork Medallions" height="500" src="http://farm8.staticflickr.com/7210/6793460932_77c4c32e7a.jpg" width="348" /></a></div>
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I enjoyed a couple (ok, a few) glasses of wine with my girl, all while breathing in the mouthwatering aromas coming from David's end of the kitchen. I didn't cook a thing. </div>
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<a href="http://www.flickr.com/photos/lardonmyfrench/6793461542/" title="Mirepoix by Lardon My French, on Flickr"><img alt="Mirepoix" height="338" src="http://farm8.staticflickr.com/7176/6793461542_8c994c94c5.jpg" width="500" /></a> </div>
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<a href="http://www.flickr.com/photos/lardonmyfrench/6939573131/" title="Slicing the Pork by Lardon My French, on Flickr"><img alt="Slicing the Pork" height="309" src="http://farm8.staticflickr.com/7042/6939573131_419c5b0d3d.jpg" width="500" /></a> </div>
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<a href="http://www.flickr.com/photos/lardonmyfrench/6939573565/" title="Roasted Broccolini by Lardon My French, on Flickr"><img alt="Roasted Broccolini" height="500" src="http://farm8.staticflickr.com/7202/6939573565_5e2a323f04.jpg" width="500" /></a></div>
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And you know what? That meal was worlds better than anything I could have ever come up with.</div>
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<a href="http://www.flickr.com/photos/lardonmyfrench/6793461394/" title="Pork Tenderloin Crostini by Lardon My French, on
Flickr"><img alt="Pork Tenderloin Crostini" height="500" src="http://farm8.staticflickr.com/7202/6793461394_3217127174.jpg" width="500" /></a></div>
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Appetizer: Pork Tenderloin Crostini with Caramelized Onions, & Parsley Pesto.</div>
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<a href="http://www.flickr.com/photos/lardonmyfrench/6939573371/" title="Poor Man's Potatoes by Lardon My French, on Flickr"><img alt="Poor Man's Potatoes" height="500" src="http://farm8.staticflickr.com/7185/6939573371_b64d192428.jpg" width="500" /></a> </div>
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Side: Parsley and Garlic Roasted Baby Potatoes.</div>
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<a href="http://www.flickr.com/photos/lardonmyfrench/6939573703/" title="Plating by Lardon My French, on Flickr"><img alt="Plating" height="326" src="http://farm8.staticflickr.com/7047/6939573703_10fa12a2d0.jpg" width="500" /></a></div>
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Main: Bacon Wrapped Pork Tenderloin with Lamb Chops marinated in Red Wine. Roasted Broccolini, Green Onions, and Baby Potatoes. Salad of thinly shaved Fennel and Tangerine segments. </div>
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Effing remarkable.</div>
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</div>Katrinahttp://www.blogger.com/profile/05659860226265311791noreply@blogger.com1tag:blogger.com,1999:blog-8335477740373586279.post-51134253332268933032012-02-22T21:56:00.000-05:002012-03-23T12:54:03.155-04:00A Perfect Meal for When You Don't Want to Cook<div style="text-align: center;">
<a href="http://www.flickr.com/photos/lardonmyfrench/6775947646/" title="My after hot yoga power boost! by Lardon My French, on Flickr"><img alt="My after hot yoga power boost!" height="500" src="http://farm8.staticflickr.com/7068/6775947646_a9e0541852.jpg" width="500" /></a> </div>
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There are those days when I just really don't want to cook. No, seriously! Usually they're the days when Atlanta traffic likes to make my afternoon commute an hour instead of twenty minutes, or after seventy-five minutes of sweat inducing bikram yoga... I just don't have it in me to make anything worth eating. That's when the fast food drive thru lights start flashing. Not good.</div>
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I know it's hard to want to cook for yourself. Especially something that's good for you. I've had my share of popcorn dinners with a side of gummy worms. Whether you're cooking for just yourself, or a bouncing off the walls family of 4, this dish is something easy enough for even the busiest of busy bodies. And with all of the rich iron and veggie protein, it'll fill you up without slowing you down.</div>
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<a name='more'></a>Everything I used in this recipe I made from scratch earlier in the week - for moments such as this. If even that is too much to think about, go ahead and use ready-made pesto, gnocchi, and sun dried tomatoes straight from the grocery store. It's a great way to make this dish <i>just-that-much-easier.</i></div>
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Literally, it took me less than 10 minutes to put together. That's faster than most drive-thrus. Tastes better too...</div>
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...and yes, I'm still in my sweaty yoga clothes.</div>
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<span style="font-size: large;">Pesto Gnocchi with Kale and Adzuki Beans</span></h2>
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*This recipe makes enough to fill one person. If making for more, simply multiply the quantities. </div>
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2 big handfuls of fresh kale (about 2 cups)</div>
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1 tablespoon extra virgin olive oil</div>
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1/2 tablespoon butter </div>
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1/3 cup of cooked adzuki beans (if you can't find adzuki beans, you can use any kind of bean you like) </div>
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2 tablespoons of basil pesto </div>
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150-200g potato gnocchi </div>
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2-3 <a href="http://lardonmyfrench.blogspot.com/2010/08/oven-dried-tomatoes-and-my-first-pizza.html" target="_blank">oven-dried tomatoes</a> or sun-dried tomatoes, chopped</div>
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freshly grated parmesan or romano cheese, to taste</div>
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salt and pepper, to taste </div>
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Fill a medium pot with water and bring to a boil over the stove. Add a few large pinches of salt to flavor the cooking liquid. </div>
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Rinse the kale to make sure there is no sand or dirt in the leaves. Remove the stem and ribs from the kale so you are just left with the tender leaves. </div>
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In a hot frying pan, heat the oil and butter, and add the kale. Salt to taste. Saute on high until the greens become vibrant and tender, about 5 minutes. Place sauteed greens into a bowl or serving dish.</div>
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Add the beans and pesto to the same frying pan you cooked the kale in, and warm together on medium heat. Stir gently to combine the pesto with the beans. </div>
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Gently drop in the gnocchi into the pot of water once it is boiling. Once the gnocchi float to the top, remove them from the pot with a strainer or slotted spoon and place directly into the saute pan with the pesto and beans. </div>
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Gently stir everything together until the gnocchi is completely covered with the pesto. Place this on top of the sauteed kale. </div>
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Top with roughly chopped tomatoes. Freshly grate as much cheese as you would like over top and salt and pepper to taste.</div>Katrinahttp://www.blogger.com/profile/05659860226265311791noreply@blogger.com3tag:blogger.com,1999:blog-8335477740373586279.post-46456417871958024812012-02-15T17:21:00.000-05:002012-02-22T22:10:39.909-05:00The Secret to Dating a Chef<div style="text-align: justify;">
Dating a chef is tough. They seem to always be working on those "romantic holidays"... you know, Christmas, New Years Eve, and of course... Valentine's Day. So instead of sitting around and moping about it (which I felt myself starting to do yesterday), I got in the kitchen and made him a little midnight snack for when he got home: </div>
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<a href="http://www.flickr.com/photos/lardonmyfrench/6879485739/" title="Midnight Valentine Chocolate Soufflés with my Baby by Lardon My French, on Flickr"><img alt="Midnight Valentine Chocolate Soufflés with my Baby" height="500" src="http://farm8.staticflickr.com/7209/6879485739_48208267a9.jpg" width="500" /></a></div>
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Do something sweet for your luvvy. It doesn't have to be Valentine's Day.<br />
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Recipe is <a href="http://lardonmyfrench.blogspot.com/2010/10/dark-chocolate-espresso-souffles.html" target="_blank">here</a>.<br />
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Enjoy :)</div>Katrinahttp://www.blogger.com/profile/05659860226265311791noreply@blogger.com1tag:blogger.com,1999:blog-8335477740373586279.post-14691651842888100892012-02-14T17:03:00.000-05:002012-03-23T12:57:33.057-04:00Leaving Never Never Land...<div style="text-align: justify;">
Crap, is it really February 2012 already? Where has the time gone? I've said it a million times, and yes, I'm saying it once again, the past 6 months have been a crazy whirlwind of ups and downs. Should I recap how I ended 2011?</div>
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Where did I even leave off? Wow. Right around my birthday, was it? That far back? I didn't realize it had been that long. This might take a while. </div>
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After my birthday, a lot of things started to happen like rapid fire. I previously hinted at a certain chef who threw me a <a href="http://lardonmyfrench.blogspot.com/2011/09/end-of-summer.html" target="_blank">birthday dinner party</a> so delicious I had to wipe my drool off the table... yeah, that chef (*giggles to herself*). Well, as much as we fought it (which is difficult to do in a romantic and beautiful city such as San Sebastian), that relationship started growing into something a bit more... dare I say it... serious...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC1TPr7arB5_vvK6X7BXi4NIbA1m2ziCG914vgBBMSEJJsE5bHWWCn6TXwhGfGgqq_VP0TtHGt8xsQJHEc908leYv0oaFHVtiTE4YIOaszWxPpcP92XdveE9tmNovc6eMhAePHH5U20sVG/s1600/390192_10151022773845551_588080550_21945457_241983320_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC1TPr7arB5_vvK6X7BXi4NIbA1m2ziCG914vgBBMSEJJsE5bHWWCn6TXwhGfGgqq_VP0TtHGt8xsQJHEc908leYv0oaFHVtiTE4YIOaszWxPpcP92XdveE9tmNovc6eMhAePHH5U20sVG/s400/390192_10151022773845551_588080550_21945457_241983320_n.jpg" width="266" /></a></div>
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I mean, come on. HE CAN COOK.</div>
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... and he's got some pretty sweet dance moves. Geez.</div>
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To be honest, I'm not really that difficult to catch... if you make me laugh, communicate, and feed me (the biggest factor being FEED ME), I'm putty in your hands. But I've never met someone with the same passion, if not a bigger passion for food, than I do.</div>
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We ended our summer with some experiences most food-lovers would have wet-dreams about...</div>
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<a name='more'></a>Took a weekend hop over the border to France to eat some of the best food Paris has to offer...</div>
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<a href="http://www.flickr.com/photos/lardonmyfrench/6877689537/" title="Paris' Finest by Lardon My French, on Flickr"><img alt="Paris' Finest" height="500" src="http://farm8.staticflickr.com/7191/6877689537_03dbcb9203.jpg" width="500" /></a></div>
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Spent a beautiful, sunny afternoon sinfully indulging in the 23 other-worldly creations of Andoni Aduriz at the 3rd best restaurant in the world, <a href="http://mugaritz.com/" target="_blank">Mugaritz</a>... </div>
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<a href="http://www.flickr.com/photos/lardonmyfrench/6877605905/" title="Mugaritz by Lardon My French, on Flickr"><img alt="Mugaritz" height="500" src="http://farm8.staticflickr.com/7208/6877605905_2936022dfb.jpg" width="500" /></a></div>
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... and scratched one thing off my Bucket List.</div>
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Spent 4 days at <a href="http://sansebastiangastronomika.com/2011/?lang=en" target="_blank">San Sebastian Gastronomika</a>, one of the largest food conventions in the world...</div>
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<a href="http://www.flickr.com/photos/lardonmyfrench/6877603451/" title="San Sebastian Gastronomika by Lardon My French, on Flickr"><img alt="San Sebastian Gastronomika" height="500" src="http://farm8.staticflickr.com/7054/6877603451_9eab9cf49b.jpg" width="500" /></a></div>
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... and with names like <a href="http://www.cellercanroca.com/PORTADA/intro_2.htm" target="_blank">Joan Roca</a>, <a href="http://www.alinea-restaurant.com/" target="_blank">Grant Achatz</a>, and <a href="http://www.thefatduck.co.uk/Heston-Blumenthal/" target="_blank">Heston Blumenthal</a> on the program agenda... became culinarily re-inspired.</div>
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I still haven't gone through all of the pictures... and there will be more stories to come.</div>
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So David and I started getting a little serious in San Sebastian... and as the nights became longer and the beaches quieter, we both started to realize that Never Never Land couldn't sustain us forever. Some of the greatest friends we made this summer started to travel on to bigger and better things, and with the lack of tourists in the off-season, my savings started to dwindle. I started to find myself staying inside more due to the lack of sunshine. Rain. Cold. And after the rough year my family just went through, every time I talked to my mom the first thing out of her mouth was, "Are you coming home for Christmas?"</div>
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Maybe it <i>was</i> time to come home.</div>
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It took David and I about a month to make the decision to move back to the States, with the biggest question being, "So, do you want to move in together?" </div>
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Eeek.... I don't know if we're ready... Maybe we're ready... Are we ready? I think we're ready... Ok.... Are we really gonna do this? We're gonna do this... Let's do it... Ok. </div>
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Done.</div>
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We booked our flights and didn't tell a soul. Scratch that. I told a bunch of people... everyone I could except for anyone who would even think about spilling the beans to my family. The plan was to surprise both of our families on Thanksgiving Day. I would fly home to Orlando, David to Iowa, and just show up on the front doorstep with a fork in one hand, and a suitcase in the other. We would each spend one week with our families, then pack up our stuff and meet in Atlanta on December 1st. That <i>was</i> the plan.</div>
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The secret surprise lasted up until about 8pm on Thanksgiving Day. We had planned our flights so we would both arrive in our respective cities around 5:30-6pm (usual dinnertime for Americans). It was all going to work out perfectly... until of course, air traffic control interfered. David's first flight out of Bilbao left much earlier than anticipated... which only left him to wait in Barcelona for his delayed connecting flight. I on the other hand, had a canceled first flight, extra layover, ultimately landing me in Orlando around 11:45 at night. On top of that, the night before we had of course, one last hoorah with the few San Seb crew left in town... </div>
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<a href="http://www.flickr.com/photos/lardonmyfrench/6877517787/" title="La Concha by Lardon My French, on Flickr"><img alt="La Concha" height="309" src="http://farm8.staticflickr.com/7052/6877517787_6e97ba530d.jpg" width="500" /></a> </div>
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... and one last walk along La Concha beach. </div>
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Slightly hungover, going on twenty minutes of sleep, a 5am nausea-inducing bus ride to the airport, canceled first flight, two layovers now instead of one, and no breakfast or coffee... my lip was bleeding from fighting back tears of frustration. All I wanted was to be home.</div>
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By the time I made it to my second layover in Atlanta, it was already 8pm. I figured surprising my tryptophan-filled family now wouldn't warrant the same enthusiasm I was hoping for. I just wish I could have seen my mom's face when I asked her, "Can you bring me a slice of pumpkin pie when you pick me up from the airport?"</div>
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I was borderline delirious by the time my plane landed in Orlando, but the second I hugged my mom, dad, and brother, I knew I was home.<br />
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Some of the most stressful situations in life turn out to be the ones that mean the most. </div>Katrinahttp://www.blogger.com/profile/05659860226265311791noreply@blogger.com1tag:blogger.com,1999:blog-8335477740373586279.post-23740569162477277662011-09-16T16:46:00.000-04:002012-03-23T12:58:31.994-04:00End of Summer Slow Down<div style="text-align: left;">
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I don't know where it went, but summer flew by in a blink of an eye. The summer season was intense. A week of <a href="http://lardonmyfrench.blogspot.com/2011/08/semana-grande-in-san-sebastian.html">fireworks</a>. 60 person barbecues. Six-course <a href="http://lardonmyfrench.blogspot.com/2011/04/san-sebastian-pintxos.html">pintxos</a> tours that end in massive food comas. Weekly pub crawls that end in massive hangovers. Opening a new reception and chill out area for the hostel. Friends coming. Friends going. Whew. Now that it's calmed down a bit I can take a few minutes to sit down and write about it all.<br />
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It's been quite an intense lifestyle change, working at a backpacker's hostel in the small, tourist-packed city of San Sebastián. </div>
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<a href="http://www.flickr.com/photos/lardonmyfrench/6075725891/" title="Reception by Lardon My French, on Flickr"><img alt="Reception" height="218" src="http://farm7.static.flickr.com/6082/6075725891_3b592dcb78.jpg" width="500" /></a> </div>
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<a href="http://www.flickr.com/photos/lardonmyfrench/6076260628/" title="Chill Out by Lardon My French, on Flickr"><img alt="Chill Out" height="229" src="http://farm7.static.flickr.com/6074/6076260628_8aeedf1d27.jpg" width="500" /></a></div>
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I've traded my apartment with an actual bed, my own kitchen, and bathtub that I could actually feel safe bathing in, for a mattress on the floor in a room the size of a closet, a kitchen I share with 40 other people, and waiting in line for the bathroom. It feels a bit like going from the real world back to living in the college dorms. </div>
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<a href="http://www.flickr.com/photos/lardonmyfrench/6076261826/" title="Kitchen by Lardon My French, on Flickr"><img alt="Kitchen" height="258" src="http://farm7.static.flickr.com/6072/6076261826_ac5b6d76e2.jpg" width="500" /></a> </div>
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But I wouldn't trade it for the world.</div>
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<a name='more'></a>I have never been happier, more at home, more myself, than I am right here. Something about this city makes me the person I want to be. Possibly even better. And the friends I've made here? They are my life-savers. I don't know how I would have been able to get through this summer without them.</div>
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<a href="http://www.flickr.com/photos/lardonmyfrench/6075724813/" title="Chill Out by Lardon My French, on Flickr"><img alt="Chill Out" height="336" src="http://farm7.static.flickr.com/6196/6075724813_04962b3956.jpg" width="500" /></a> </div>
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I've managed to survive on a ridiculously inconsistent sleep regiment, dragging my zombie-like self out of bed at 7:30am to open up the kitchen for guests, siesta-ing for a few hours mid-day, and then going out till 3, 4... sometimes 5 in the morning. All to do it over again the next day. Strangely, I'm still in once piece.</div>
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My diet, or lack there of, has hit every culinary spectrum, ranging from foie gras, beef cheek, and duck breast, to ham sandwiches, cheeseburgers, and canned tuna. Still, I've managed to (or so I think) get into better shape than I was back in Paris. It must be the early morning bed-making routines coupled with the all night dancing. </div>
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I've had some of the most memorable experiences of my life these past few months. One in particular, was my 27th birthday. Nothing too over the top; an unforgettable 3-course dinner above our favorite restaurant... planned, cooked, and served by one of my favorite people... </div>
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<a href="http://www.flickr.com/photos/lardonmyfrench/6085550646/" style="margin-left: 1em; margin-right: 1em;" title="David by Lardon My French, on Flickr"><img alt="David" height="500" src="http://farm7.static.flickr.com/6196/6085550646_7b6dcaaab2.jpg" width="331" /></a></div>
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<a href="http://www.flickr.com/photos/lardonmyfrench/6085002629/" title="The Table by Lardon My French, on Flickr"><img alt="The Table" height="500" src="http://farm7.static.flickr.com/6090/6085002629_6eda5860c8.jpg" width="327" /></a></div>
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A first course of mixed greens with seared queso de cabra (goat cheese) & balsamic vinegar reduction...</div>
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<a href="http://www.flickr.com/photos/lardonmyfrench/6085550808/" title="First Course by Lardon My French, on Flickr"><img alt="First Course" height="500" src="http://farm7.static.flickr.com/6201/6085550808_653072ee05.jpg" width="381" /></a></div>
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Main course of solomillo (sirloin steak) with hollandaise & mushroom sauce, honey-glazed carrots, and patatas bravas (a local dish of fried potatoes with spicy tomato sauce & alioli)...</div>
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<a href="http://www.flickr.com/photos/lardonmyfrench/6085002195/" style="margin-left: 1em; margin-right: 1em;" title="Solomillo with Mushroom Sauce and Hollandaise, Patatas Bravas, and Honey-Glazed Carrots by Lardon My French, on Flickr"><img alt="Solomillo with Mushroom Sauce and Hollandaise, Patatas Bravas, and Honey-Glazed Carrots" height="500" src="http://farm7.static.flickr.com/6066/6085002195_69636a3812.jpg" width="336" /></a></div>
<span style="font-size: xx-small;">Photo Credit: Alyssa Prohias</span><br />
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<a href="http://www.flickr.com/photos/lardonmyfrench/6085551498/" style="margin-left: 1em; margin-right: 1em;" title="Main Course by Lardon My French, on Flickr"><img alt="Main Course" height="500" src="http://farm7.static.flickr.com/6085/6085551498_2f8e232406.jpg" width="349" /></a></div>
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It was perfection, mind you. It took every ounce of strength not to lick my plate clean.</div>
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<a href="http://www.flickr.com/photos/lardonmyfrench/6085549488/" style="margin-left: 1em; margin-right: 1em;" title="Licking the Plate Clean by Lardon My French, on Flickr"><img alt="Licking the Plate Clean" height="332" src="http://farm7.static.flickr.com/6201/6085549488_4d0cda0da7.jpg" width="500" /></a></div>
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<span style="font-size: xx-small;">Photo Credit: Alyssa Prohias</span><br />
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And the <b><i>pièce de résistance </i></b>(I know, super corny, but totally fits the bill)... the <b>birthday cake</b>. Moist, fluffy sponge cake perfectly layered with Kahlua creme, raspberry jam, Bavarian creme, and coated in dark chocolate ganache. Each slice served with a compote of fresh strawberries, blueberries, and raspberries. I just about cried. </div>
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<a href="http://www.flickr.com/photos/lardonmyfrench/6085004695/" style="margin-left: 1em; margin-right: 1em;" title="My Birthday Cake by Lardon My French, on Flickr"><img alt="My Birthday Cake" height="319" src="http://farm7.static.flickr.com/6064/6085004695_a617878d87.jpg" width="500" /></a></div>
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<a href="http://www.flickr.com/photos/lardonmyfrench/6085001259/" style="margin-left: 1em; margin-right: 1em;" title="Cutting the First Slice by Lardon My French, on Flickr"><img alt="Cutting the First Slice" height="329" src="http://farm7.static.flickr.com/6186/6085001259_efc2daa28e.jpg" width="500" /></a></div>
<span style="font-size: xx-small;">Photo Credit: Alyssa Prohias</span><br />
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<a href="http://www.flickr.com/photos/lardonmyfrench/6085551664/" title="My Slice of Cake by Lardon My French, on Flickr"><img alt="My Slice of Cake" height="500" src="http://farm7.static.flickr.com/6206/6085551664_70f4a7c11c.jpg" width="362" /></a></div>
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<a href="http://www.flickr.com/photos/lardonmyfrench/6085004149/" title="Vino by Lardon My French, on Flickr"><img alt="Vino" height="500" src="http://farm7.static.flickr.com/6085/6085004149_74889f89c9.jpg" width="325" /></a></div>
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It wasn't just the food that made the birthday unforgettable (although
it was damn freaking fantastic), but spending it with my "San Sebastián Family" is what truly made it the best birthday I've ever had.<br />
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<a href="http://www.flickr.com/photos/lardonmyfrench/6085005261/" title="Asier by Lardon My French, on Flickr"><img alt="Asier" height="326" src="http://farm7.static.flickr.com/6194/6085005261_b96e6b59cd.jpg" width="500" /></a> </div>
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<a href="http://www.flickr.com/photos/lardonmyfrench/6085551000/" title="Sara by Lardon My French, on Flickr"><img alt="Sara" height="500" src="http://farm7.static.flickr.com/6069/6085551000_d125817beb.jpg" width="344" /></a></div>
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I have to thank everyone who planned, prepped, helped, and cooked. So... THANK YOU!!! This birthday was definitely one for the books. </div>
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Now the leaves are starting to turn orange, and I'm subconsciously reaching for long-sleeved shirts before even looking out the window. There are still a few blazingly hot, sunny days when I can enjoy turning a few shades darker and playing volleyball in the sand, but I know those days are dwindling. The city is a lot more peaceful now and the streets much quieter at night. I still love it. </div>
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I'm looking forward to the off season, when I can come back down to earth a little bit. This <a href="http://www.enjoyeu.com/">Urban House</a> high has been quite a ride, but now it's time to focus! I'm hoping *crossing my fingers* to jump back into the blog FULL STEAM... complete with new recipes and cooking experiences. I'll have more time to cook now, so I'm sure there will be some stories!</div>
</div>Katrinahttp://www.blogger.com/profile/05659860226265311791noreply@blogger.com2tag:blogger.com,1999:blog-8335477740373586279.post-75619840631065546502011-08-14T15:30:00.010-04:002012-03-23T12:59:23.543-04:00Semana Grande in San Sebastian!<div style="text-align: justify;">
If I'm going to jump back into this, I might as well go BIG, right?</div>
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Just as well, since yesterday marked the beginning of Semana Grande(<i>Spanish</i>)/Aste Nagusia(<i>Basque</i>) (Literally: "Big Week") in San Sebastian. Semana Grande is a massive 7-day festival full of non-stop concerts, fairs, markets, parades, parties, activities, and spectacles. The city literally erupts with people, and there is something to do and see on every corner. Complete madness. Absolutely incredible.</div>
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Uniformed gunmen paraded through the streets while goofy bobble-headed Basque characters danced around and chased kids spanking them on the bum with blown up sheep stomachs. I don't exactly know the meaning behind it... but it was hilarious watching the kids run in terror. <br />
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On top of the day filled insanity, each night, fireworks are set off over La Concha beach for an international fireworks competition. </div>
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<a href="http://www.flickr.com/photos/lardonmyfrench/6042466336/" title="Semana Grande - Day 1 by Lardon My French, on Flickr"><img alt="Semana Grande - Day 1" height="333" src="http://farm7.static.flickr.com/6085/6042466336_f07ebb41d0.jpg" width="500" /></a></div>
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7 nights of massive fireworks? This place is magical. Literally, my Never Never Land.</div>Katrinahttp://www.blogger.com/profile/05659860226265311791noreply@blogger.com1tag:blogger.com,1999:blog-8335477740373586279.post-72642872233871443492011-08-08T16:03:00.000-04:002012-03-23T12:59:43.522-04:00Coming Up for Air<div style="text-align: justify;">
3 months of silence. I've gone off the grid. </div>
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I thought my life was one hell of a roller coaster ride, but these past few months have really thrown me for a loop. For a while I wasn't sure if I could continue writing.</div>
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Just three days after returning from an unforgettable 5-week trip to the Philippines, Taiwan, and China, I got the one phone call that everyone wishes they would never have to experience. My cousin, and best friend, Chris, had unexpectedly passed away. In a single moment, my entire world came to a screeching halt. Two days later, completely floored and broken, I packed my bags with tear-filled eyes and made my first trip back to the States since I'd left last July.<br />
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The 8-hour flight from Paris to Philadelphia was filled with fighting back tears, sporadic moments of heart-wrenching pain, looking out the window into the clouds and praying for the strength to make it through this. It was, and still is the most excruciatingly painful thing I've ever had to deal with in my entire life. There are days when I can smile and remember all the great memories we shared, all the things he taught me... but those days where I can't breathe and tears uncontrollably fall always seem to sneak up on me. I'm taking it one day at a time.</div>
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<a name='more'></a>For those of you who have followed me along my journey, this was definitely an ill-prepared plot twist. Back in Paris sat two suitcases packed and ready to move down to San Sebastian, Spain... but after being side-swiped with what just happened, I wanted nothing more than to be near my family. I had to dig deeper than I ever have within myself to make the difficult decision as to whether I should stay in the States or go to Spain. I wanted the support of my family and friends, but I needed a distraction. I didn't want to be sitting alone at home thinking about Chris while everyone was at work. I knew he wouldn't have wanted that for me either. I needed something that would change my life. San Sebastian was my answer. </div>
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I made the decision to continue on my journey, and moved to San Sebastian... which has been an entire roller coaster of it's own. I got a job working at a hostel, which is tons of fun, but also a 7-day/week job, with little free time to think or write. I've finally started to get into a routine where I have some of my own down time, but writing is still a challenge. Days when I have free time... the words don't seem to flow. Days when the words are pouring out onto the table... I have no time. The blog has suffered immensely from it. </div>
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I have stories upon stories of the craziness that my life has become these past three months, some of which I probably shouldn't share (wink wink)... and then there's still the literally thousands of photos and stories from my Philippines trip that I want to share with all of you. </div>
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I'm finally getting to a point where I feel I can write again, and with the support and encouragement of my friends and family, I'm coming up for air. </div>Katrinahttp://www.blogger.com/profile/05659860226265311791noreply@blogger.com1tag:blogger.com,1999:blog-8335477740373586279.post-47702569374940158362011-05-18T01:57:00.007-04:002011-10-24T05:50:28.270-04:00Eating The Philippines : BALUT!<div style="text-align: justify;">
It's been nothing but go-go-go for the past month now... hopping around the Philippines, Taipei, and Shanghai. It's now my last day... and I'm so sad to be leaving. I want to get in one last post before I leave here - I'm dying to get all these experiences up on the blog - so here it is. My adventures in eating BALUT.</div>
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One of my most vivid memories of the Philippines came rushing back that first night in my Lola's house. Once the sun sets, the haunting chants of the balut vendors begin. "Baluuuuut! Baluuuuut!" Like clockwork, they make their rounds through the streets pushing carts of steaming balut, or simply carrying them in a woven basket. Their calls sound the same today as they did when I was here last... 16 years ago. </div>
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For those of you who are unfamiliar with the Filipino delicacy, balut is a boiled, fertilized duck egg. To put it bluntly, it's like a hard boiled egg with a baby duck inside. The embryo is partially developed, complete with feathers and a beak. No wonder it was on Fear Factor. I'll warn you in advance, if you're planning on Googling photos of balut, I hope you have a strong stomach. In fact, just the sight of them makes me a little puke-y. I had to mentally prepare for about 6 months. No joke.</div>
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A couple weekends ago, all the cousins got together for some quality time - without the parents. The boys packed the day full of sight-seeing, shopping, movies, and street food... which in turn, meant I had to eat balut. </div>
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We didn't have enough time to go through the streets eating meat-on-a-stick and balut along with the locals, but my aunt made sure to have a heaping supply ready that night when we came home for dinner. She rounded up the vendor as he passed by and filled a wicker bowl with about 2 dozen of them. If everyone in the family was going to eat it, I had to try it. No backing out.</div>
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If you think of it as a cross between a hard-boiled egg and chicken stew, the thought of balut is a little easier to swallow. The hard things to swallow, literally, are all the little bones and feathers that you have to chomp on as it goes down. You eat everything... bones and all. And then there's the beak. </div>
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Our oldest cousin (after me), the doctor, gave us the 101 on the anatomy of balut... and how to eat it like a pro. First you crack the shell at the blunt end, and suck out the juice. Then you eat the yolk, the large and not so scary yellow part. Then, the hardest part... the embryo... with the feathers... and the beak... that's the last part to go down the hatch. GULP. </div>
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Following in his footsteps, our youngest cousin showed us all how he could stick it out with the big guys.</div>
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So after all that, the rest of us did our first round together. </div>
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And just to one up everyone, Butchoy showed us how to put some real hair on your chest. </div>
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So I did it. I may not have eaten the WHOLE thing, but I ate a few good bites of balut. It actually doesn't taste half bad... kind of good actually, no where near as bad as I imagine stinky tofu would taste. I would eat balut 1 million times before trying stinky tofu.</div>Katrinahttp://www.blogger.com/profile/05659860226265311791noreply@blogger.com3tag:blogger.com,1999:blog-8335477740373586279.post-26657792841642367872011-04-24T07:43:00.269-04:002011-05-03T05:16:12.666-04:00Traveling The Philippines & KCC Challenge: Diniguan & Pinakbet Pizza<div style="text-align: justify;"><style>
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</style>I'm sitting here in my Lola's living room... the breeze of a swaying fan keeping me cool-ish on this hot and humid evening. I missed this, and uncomfortably endure the 94°F with a smile. I've been in the Philippines for about two weeks now, and finally have a moment to sit down and write a little something. I've seen, experienced, and EATEN so much already! My journal is exploding with random impressions, scribbled recipes, and spur-of-the-moment sentences. I can't imagine how much I will end up writing about this trip. <br />
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I'm starting off with the 4-day road trip I just took with my family. Thirteen-deep in one van. 12 hours of driving. Lots of pee breaks. Not to mention the 6 who followed in a second van, and lastly our cousin who took the overnight bus to meet up with everyone for only one day. Whew. </div><div style="text-align: justify;"><br />
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We drove from Manila to the Ilocos Norte region of the Philippines. It's where my "true roots" stem from, with Sarrat as my family's hometown. We passed by all of my Lola's properties in Sarrat, and even visited the now demolished lot (right across the street from the Marcos Museum) where my great grandfather's house once stood. <br />
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We had lunch above the river where my mom, aunt, and uncles used to play in and bathe when they were younger. <br />
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Munching on Filipino empanadas and tupig - an Ilocano rice cake made by cooking a mixture of glutinous rice, buko (young coconut), coconut milk, and sugar inside a banana leaf - we beat the blazing heat by relaxing in the coolness of the flowing river. </div><div style="text-align: justify;"><br />
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</div><div style="text-align: center;"></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5660911536/" title="IMG_4273 by Lardon My French, on Flickr"><img alt="IMG_4273" height="500" src="http://farm6.static.flickr.com/5142/5660911536_f13fda973b.jpg" width="329" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5660911600/" title="IMG_4279 by Lardon My French, on Flickr"><img alt="IMG_4279" height="500" src="http://farm6.static.flickr.com/5104/5660911600_6ffc171631.jpg" width="344" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5660342679/" title="IMG_4255 by Lardon My French, on Flickr"><img alt="IMG_4255" height="500" src="http://farm6.static.flickr.com/5064/5660342679_b9d83c1ee9.jpg" width="328" /></a></div><div style="text-align: justify;"><br />
One of the stops along our 12-hour road trip up to Ilocos Norte was in Paoay. I'm skipping to this point in my Philippine travels because it ties in perfectly with this month's <a href="http://kulinaryaclub.wordpress.com/about/">Kulinarya Cooking Club</a> theme. One of the main attractions of Paoay is Paoay Church, an over 300 year old, virtually impenetrable mass of brick and coral. Listed as a UNESCO World Heritage Site, this church boasts nearly 2-meter thick stone walls and 24 massive buttresses that classify its architectural style as "Earthquake Baroque". Seriously, this thing is solid. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"></div><div style="text-align: justify;"></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5660352941/" title="IMG_4424 by Lardon My French, on Flickr"><img alt="IMG_4424" height="500" src="http://farm6.static.flickr.com/5142/5660352941_d0ce3d5945.jpg" width="349" /></a><br />
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<a href="http://www.flickr.com/photos/lardonmyfrench/5660353993/" title="IMG_4850 by Lardon My French, on Flickr"><img alt="IMG_4850" height="342" src="http://farm6.static.flickr.com/5104/5660353993_88cce26498.jpg" width="500" /></a></div><div style="text-align: center;"></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5660922282/" title="IMG_4447 by Lardon My French, on Flickr"><img alt="IMG_4447" height="500" src="http://farm6.static.flickr.com/5181/5660922282_187b94594a.jpg" width="309" /></a></div><div style="text-align: center;"></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5660922118/" title="IMG_4443 by Lardon My French, on Flickr"><img alt="IMG_4443" height="500" src="http://farm6.static.flickr.com/5223/5660922118_6737f134b2.jpg" width="324" /></a></div><div style="text-align: justify;"><br />
This month's KCC Challenge is brought to us by Lala at <a href="http://thislittlepiggywenttothemarket.blogspot.com/">This Little Piggy</a>, and April's theme is: DECADENCE. A few words immediately come to mind: over-indulgent, luxurious, gluttonous. Filipino food has been widely categorized by Western cultures as a cuisine rich in meat and rice. While there certainly hasn’t been a lack of meat and rice during my past two weeks here, there has been a wide abundance of vegetables and fruits. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">To give a glimpse into both sides of the Filipino health spectrum, I give you something good and something bad, but dually decadent. Across the street from Paoay church was Herencia Café, where our herd of 20 hungry road-trippers stopped to have some dinner. The house specialty: Pinakbet Pizza. <br />
<br />
Since my last <a href="http://lardonmyfrench.blogspot.com/2011/03/kcc-challenge-pinakbet.html">KCC post</a> just-so-happened to be pinakbet – this was a perfect dish to up the ante and take it to the next level. Between 7 cousins we ordered two pinakbet pizzas. <br />
<br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5660352325/" title="IMG_4860 by Lardon My French, on Flickr"><img alt="IMG_4860" height="500" src="http://farm6.static.flickr.com/5225/5660352325_6f51a501e5.jpg" width="414" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The pizza was better than we all imagined. Green beans, eggplant, okra, and tomatoes all cooked until shriveled and then piled atop a thin crispy crust and smothered with cheese. <br />
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</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5660920356/" title="IMG_4870 by Lardon My French, on Flickr"><img alt="IMG_4870" height="500" src="http://farm6.static.flickr.com/5027/5660920356_2a4b008832.jpg" width="352" /></a></div><div style="text-align: justify;"><br />
To balance out all the “healthiness” we also ordered another over-the-top specialty, Diniguan Pizza. Diniguan is traditional Filipino dish made by stewing pig parts in it’s own blood. It may sound a little, um, how should I put it… - <i>different</i> - to many, and trust me, even my aunt (who is American) loved it… until we told her exactly what it was. Oops. Hehe. </div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5660352237/" title="IMG_4876 by Lardon My French, on Flickr"><img alt="IMG_4876" height="500" src="http://farm6.static.flickr.com/5265/5660352237_f88b4be3d8.jpg" width="362" /></a></div><div style="text-align: justify;"><br />
The diniguan pizza was <i>just damn naughty</i>. A thick layer of pig’s blood was slathered over the crispy crust, topped with the stewed pork bits, melted cheese, and a healthy (haha) sprinkling of chicharonnes (crispy pork skin). I got weak in the knees before I even took a bite. I think we all went a little nuts. Everyone at the table with a camera started snapping away as if we were the paparazzi. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5660920912/" title="IMG_4855 by Lardon My French, on Flickr"><img alt="IMG_4855" height="334" src="http://farm6.static.flickr.com/5025/5660920912_a1fed7007a.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
Final verdict? We all agreed; the pinakbet pizza was much tastier than the diniguan pizza, but both rightfully earned their spot in the decadence category. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL4VfgrTrlHFt1U_iMoBMEUugsOefJWVeuKvnduMSWh06JcCosJ5yHUDp8xSa-w6Fq7wSE-BrAniQeeGZnpu0jn0JSw8WIrgpupbI25ongiy2Z1LWDJUMQzNUwYvhDtrPTItS3lA391Uh9/s1600/KCC+Image.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL4VfgrTrlHFt1U_iMoBMEUugsOefJWVeuKvnduMSWh06JcCosJ5yHUDp8xSa-w6Fq7wSE-BrAniQeeGZnpu0jn0JSw8WIrgpupbI25ongiy2Z1LWDJUMQzNUwYvhDtrPTItS3lA391Uh9/s320/KCC+Image.jpg" width="320" /></a></div><div style="text-align: center;">Kulinarya Cooking Club Members:</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Kath – <a href="http://www.acupcakeortwo.com/" target="_blank">http://www.acupcakeortwo.com/</a><br />
Trisha – <a href="http://kulinaryaclub.wordpress.com/" target="_blank">http://sugarlace.com/</a><br />
Trissa – <a href="http://trissalicious.com/" target="_blank">http://trissalicious.com/</a><br />
Olive – <a href="http://www.latestrecipes.net/" target="_blank">http://www.latestrecipes.net/</a><br />
Caroline – <a href="http://whenadobometfeijoada.blogspot.com/" target="_blank">http://whenadobometfeijoada.blogspot.com/</a><br />
Ninette – <a href="http://bigboldbeautifulfood.blogspot.com/" target="_blank">http://bigboldbeautifulfood.blogspot.com/</a><br />
Peach- <a href="http://www.thepeachkitchen.com/" target="_blank">http://www.thepeachkitchen.com/</a><br />
Althea- <a href="http://www.busogsarap.com/" target="_blank">http://www.busogsarap.com/</a><br />
Asha – <a href="http://forkspoonnknife.blogspot.com/" target="_blank">http://forkspoonnknife.blogspot.com/</a><br />
Malou – <a href="http://www.skiptomalou.net/" target="_blank">http://www.skiptomalou.net/</a><br />
Cherrie – <a href="http://www.sweetcherriepie.com/" rel="nofollow">http://www.sweetcherriepie.com</a><br />
Acdee – <a href="http://acdee.blogspot.com/" target="_blank">http://acdee.blogspot.com/</a><br />
Valerie – <a href="http://www.acanadianfoodie.com/" target="_blank">http://www.acanadianfoodie.com/</a><br />
Sheryl – <a href="http://crispywaffle.com/" target="_blank">http://crispywaffle.com/</a><br />
Divina – <a href="http://www.sense-serendipity.com/" target="_blank">http://www.sense-serendipity.com/</a><br />
Anna – <a href="http://www.anniesfoodjournal.blogspot.com/" target="_blank">http://www.anniesfoodjournal.blogspot.com/</a><br />
Dahlia – <a href="http://www.energychef.blogspot.com/" target="_blank">http://www.energychef.blogspot.com/</a><br />
Joy – <a href="http://joyjoycreativeoutlet.blogspot.com/" target="_blank">http://joyjoycreativeoutlet.blogspot.com/</a><br />
Maribel – <a href="http://www.foodgeek.webs.com/" target="_blank">http://www.foodgeek.webs.com/</a><br />
Tressa<br />
Jen – <a href="http://www.jen-at-work.blogspot.com/" target="_blank">http://www.jen-at-work.blogspot.com/</a><br />
Pia – <a href="http://bisayajudkaayo.blogspot.com/" target="_blank">http://bisayajudkaayo.blogspot.com/</a><br />
Malaka – <a href="http://thegrandinternational.com/" target="_blank">http://thegrandinternational.com</a>.<br />
Mimi – <a href="http://lapinchecocinera.blogspot.com/" target="_blank">http://lapinchecocinera.blogspot.com</a><br />
Erika – <a href="http://ivoryhut.com/" target="_blank">http://ivoryhut.com/</a><br />
Kat – <a href="http://twitter.com/alanokat" target="_blank">http://twitter.com/alanokat</a><br />
Lala – <a href="http://thislittlepiggywenttothemarket.blogspot.com/">http://thislittlepiggywenttothemarket.blogspot.com/</a><br />
Selfie – <a href="http://eats.sefiebee.com/" target="_blank">http://eats.sefiebee.com/</a><br />
Connie Veneracion - <a href="http://homecookingrocks.com/" target="_blank">http://homecookingrocks.com/</a><br />
Oggi - <a href="http://oggi-icandothat.blogspot.com/" target="_blank">http://oggi-icandothat.blogspot.com/</a><br />
Katrina - <a href="http://lardonmyfrench.blogspot.com/" target="_blank">http://lardonmyfrench.blogspot.com/</a><br />
Rochelle Ryan - <a href="http://www.whydiss.blogspot.com/" target="_blank">http://www.whydiss.blogspot.com/</a><br />
Marica – <a href="http://cuppycreme.blogspot.com/">http://cuppycreme.blogspot.com</a><br />
Diona – <a href="http://titaflips.blogspot.com/">http://titaflips.blogspot.com/</a><br />
Rowena -<a href="http://saraplicious.blogspot.com/"> http://saraplicious.blogspot.com</a><br />
Theodore – <a href="http://chefbyday.wordpress.com/%20%EF%BB%BF">http://chefbyday.wordpress.com/</a><br />
Gianna – <a href="http://the-empty-fridge.blogspot.com/" target="_blank">http://the-empty-fridge.blogspot.com/</a><br />
Mireille – <a href="http://dirtyicecreaminyourlunchbox.blogspot.com/" target="_blank">http://dirtyicecreaminyourlunchbox.blogspot.com/</a><br />
Marishka – <a href="http://rishka.multiply.com/">http://rishka.multiply.com/</a><br />
Annapet – <a href="http://moonglowgardens.wordpress.com/" target="_blank">http://moonglowgardens.wordpress.com/</a><br />
Boyet – <a href="http://reelandgrill.blogspot.com/" target="_blank">http://reelandgrill.blogspot.com/</a><br />
Adora – <a href="http://www.adorasbox.net/">http://adorasbox.net</a><br />
Yaz – <a href="http://whoatemytomato.wordpress.com/" target="_blank">http://whoatemytomato.wordpress.com</a><br />
Marvin – <a href="http://www.eatmarvin.com/">http://www.eatmarvin.com</a></div><div style="text-align: justify;"></div>Katrinahttp://www.blogger.com/profile/05659860226265311791noreply@blogger.com8tag:blogger.com,1999:blog-8335477740373586279.post-59705429750411847382011-04-13T12:53:00.002-04:002011-04-13T12:58:10.300-04:00Ironically Perfect Timing<div style="text-align: justify;">I've been debating whether or not to write about this, but seeing that is a pivotal moment in the journey of this blog... I feel I must. For most of you who know me, you know my reasoning for coming to Paris. For those of you who don't, I did as most love story clichés play out. Met an amazing guy on a whirlwind weekend, and two weeks later, he moved in with me. Fell in love, quit my job, and moved to Paris with -but not completely <i>for</i>- said guy. Then the plot reached the climax, where the two who were once so carefree and crazy about each other realized it just wasn't meant to be.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Crazy at the beginning... and crazy until the end.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This all of course, happened on April Fool's Day. I couldn't have picked a worse day to change my Facebook status. Seriously. I spent the next two days explaining to my friends that yes, we did break up, and no, it's not an April Fool's joke. Joke's on me.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">It was completely mutual... but the sting still lingers here and there. I'd been denying to myself that our problems were anything serious for quite some time. The whole move to Paris wasn't as easy as I thought it would be. I blamed it on the weather. I blamed it on the language barrier. In the end, it was much more simple. We both just wanted different things in life. For me, the fact that our relationship was heading towards the breaking point didn't come into focus until this trip to San Sebastian. I just realized how much more "myself" I was in Spain. More carefree, more outgoing, more <i>me</i>. Maybe it was the sun, or the ocean, or the people, but something about San Sebastian just felt... right. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">So here I am, 2 weeks later... about to board a plane. Strangely, the timing couldn't be any more ironic. For the next 5 weeks, I'll be visiting my family in the Philippines, exploring Taiwan, and spending a week in Shanghai with some great friends. It's the perfect time for me to clear my head. Reboot my life. And when I return? I'll be heading back down to San Sebastian.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">My goal in this whole life change was to push myself. To find myself. To experience new cultures. To cook new things, speak a different language, and travel. I don't regret a thing. I've done a lot in the past 10 months. I've semi-learned to speak French, and I can understand it quite well. I've traveled a bit, and learned a lot about French culture. I've eaten a lot of things I've never eaten before and cooked a lot of things I've never cooked before. Even still, I don't feel I've fully accomplished what I came there to do... even though I don't exactly know what that is. I'm not ready to go back to the States, which is why I'll be spending the summer in Spain. It's something I need to do for myself... a stop before going back home. Wherever that may be.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">What about the blog? Well, yes, it sucks that the namesake of this blog doesn't quite fit the bill anymore... but I'm not giving up on it. I love it too much. So instead of teaching myself how to walk, talk, and cook like the French, my purpose for this blog will be a journal of my travels, eating experiences, and understanding what it means to be misunderstood. Heck, I may even throw in a recipe or two.</div>Katrinahttp://www.blogger.com/profile/05659860226265311791noreply@blogger.com9tag:blogger.com,1999:blog-8335477740373586279.post-41721364392982779612011-04-06T15:01:00.004-04:002011-04-07T16:15:42.444-04:00San Sebastian - Paella<div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5576714479/" title="Paella!! by Lardon My French, on Flickr"><img alt="Paella!!" height="323" src="http://farm6.static.flickr.com/5291/5576714479_6fde8e88d7.jpg" width="500" /></a> </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">When in Spain, one usually thinks of paella, right? Earthy, creamy, saffron-infused rice that's speckled with all sorts of ocean creatures. Yeah, I think of it too. A few of us were hungry for a little more substantial meal (<a href="http://lardonmyfrench.blogspot.com/2011/04/san-sebastian-pintxos.html">pintxos</a> aren't always very filling), so we went in search of a good paella joint. Apparently, San Sebastian is not known for it's paella, but we were determined to find a decent one. I mean, it has to be more authentic than the paella in Paris.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Three of us set out on this paella adventure. Walking through the parte vieja (old city), we took a turn down a small alley-way and stumbled upon a hole-in-the-wall that had a menu out front with paella for 10 Euros. Not too bad, we agreed. Plus, the place looked like one of those family run establishments... mother running the register and daughter waiting tables while dad hacks away at huge slabs of beef with a meat cleaver. </div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5594660745/" title="Errota Txiki by Lardon My French, on Flickr"><img alt="Errota Txiki" height="500" src="http://farm6.static.flickr.com/5092/5594660745_1b87a413a1.jpg" width="375" /></a> </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">We went inside and sat down in the corner of the restaurant, chatting to each other about just how hardcore the man with the meat cleaver was... and how excited we were about this paella. The daughter-waitress brings us the menus, and before we even open them, lets us ever-so-kindly know that they are out of paella. Of course. Glancing at each another with a look that only says, "Do you think we should leave?" our friend Tim suggests we stay. We were all starving. We can get paella another time. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The rest of the menu was quite expensive compared to the reasonably priced paella. Both Quentin and Tim ordered appetizers... I think to try and save money, but I went all out and ordered the prawns at 20 Euros a plate. Eeeek. I figured for 20 Euros, I'd definitely get enough food to fill me. I was picturing grilled prawns on a bed of something with a side of something... and after waiting what seemed like forever, our plates started to come out. First came Tim's cured meat. Yes, that's how I'm going to describe it, because he actually thought he was ordering fish... but to his surprise was handed a plate of about 12 thin slices of meat. That's it. Ok, it was an appetizer... so then Quentin's blood sausage came out. A plate of about 8 slices of blood sausage. That's it. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I was starting to worry about my own plate, not because of the quantity of the food, but because what I had ordered was about three times as expensive as what the guys ordered. I held my breath as the plate made it's way to the table. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Let me just preface this by saying that I would like to go back to this restaurant again. As my plate hit the table I looked down to see about 10 medium-sized prawns in a neatly grilled row on a clean, white plate. Yep. That was it. No veg, no starch... just 2 Euro a piece prawns staring right back at me. Oh, there was a basket of bread on the table, but we later figured out that we had to pay for that as well. We all looked at each other in utter shock. Did we do something wrong? Is there more food coming that we don't know about? We took our sweet time nibbling on our measly plates and grabbed the bill and got out of there. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Later we were told by Sara, the girl running the hostel, that we went to one of the best restaurants in San Sebastian. That old man with the cleaver? Apparently he's the master of the grill. All we could do was laugh. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Paella count: Zero.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Still starving (what, 10 prawns fill you up?), we figured we would give paella another go. Earlier that night we walked past a place that was advertising about 10 different variations of paella. We hesitated going, as it seemed like more of a chain-restaurant. The back-lit plastic "picture menu" on the wall reminded me of those fast food Chinese joints... and I wasn't very optimistic. But after the ridiculous "meal" we just spent a fortune on, we just wanted a little bite of paella, no matter how bad it was going to be. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I can't even remember the name of this place, that's how much it left an impression on me. The three of us split one order of paella, and ordered some much needed beers. I can't tell you if it was good or not; in crazy starvation-mode I burned my entire mouth on the first bite. I couldn't even taste the rest of my meal. Fail #2.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Still craving paella.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The next day we did what we should have done in the first place. We asked Sara, the girl working at <a href="http://www.enjoyeu.com/">Urban House</a>, for a paella recommendation. Of course, she knew a really good place that wasn't too expensive. We took another friend along to join in the paella-ness. As we got down near the marina, we found the restaurant, Txoko (pronounced "choco") and grabbed a table inside. Being very optimistic, we did it up big... and ordered two plates of fried calamari, paella for four, and a bottle of cider. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5594670787/" title="Sidra by Lardon My French, on Flickr"><img alt="Sidra" height="500" src="http://farm6.static.flickr.com/5303/5594670787_21e9f37b5a.jpg" width="375" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The paella came out, and so did our cameras. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5594660819/" title="Paella by Lardon My French, on Flickr"><img alt="Paella" height="375" src="http://farm6.static.flickr.com/5021/5594660819_a4d2e74f23.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This thing was beautiful. Steaming, golden-yellow rice with mussels, langoustines, and prawns peeking through... we were so happy.</div><div style="text-align: center;"></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5595246034/" title="Paella by Lardon My French, on Flickr"><img alt="Paella" height="375" src="http://farm6.static.flickr.com/5266/5595246034_a63e5dd1f2.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This time, I made sure to let my food cool down before shoveling it into my gullet. It was delicious. Lusciously rich with bright, fresh crustaceans. Yum. It might not be the best paella in all of Spain, but it was by far the best paella I've had to date. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">So fellow travelers, take my advice. It never hurts to ask a local. </div>Katrinahttp://www.blogger.com/profile/05659860226265311791noreply@blogger.com4tag:blogger.com,1999:blog-8335477740373586279.post-59999916950904518622011-04-03T13:00:00.008-04:002011-04-06T09:39:27.177-04:00San Sebastian - Pintxos<div style="text-align: justify;">A breath of fresh air... and a sigh of pure contentment. I don't know how else to describe San Sebastian in words other than to call it perfection.</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5577295202/" title="Playa de la Concha by Lardon My French, on Flickr"><img alt="Playa de la Concha" height="106" src="http://farm6.static.flickr.com/5189/5577295202_a73c2e7b93.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I'd been planning this trip to San Sebastian for a while now. Yes, being the foodie that I am, <a href="http://www.travelchannel.com/TV_Shows/Anthony_Bourdain">Anthony Bourdain's No Reservations</a> episode on Spain sparked my interest in the city... but after reading up on it, it became more than just a food pilgrimage. I'd been having a hard time with the bitterness of the Parisian winter... and images of sandy beaches, sunshine, and waves were calling my name.</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5577297304/" title="La Playa by Lardon My French, on Flickr"><img alt="La Playa" height="311" src="http://farm6.static.flickr.com/5304/5577297304_6000b22479.jpg" width="500" /></a></div><div style="text-align: justify;"></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">We spent the first two nights at <a href="http://www.enjoyeu.com/">Urban House</a> hostel... a homey place with a warmth that overrides the need for a five star breakfast and turn down service. I knew I was in the right place when Sara, the girl working the desk, actually wrote me a list of where to go and what to eat... complete with sketches.</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5576711085/" title="Sara's List by Lardon My French, on Flickr"><img alt="Sara's List" height="325" src="http://farm6.static.flickr.com/5296/5576711085_9b5c04d46a.jpg" width="500" /></a></div><div style="text-align: justify;"></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Originally, I was planning on going a little overboard, splurging on the 5+ course tasting menu at the world renowned <a href="http://www.arzak.info/ing/home.asp">Arzak</a>. After battling back and forth in my head on whether or not I should spend that kind of money for one dinner, I came to the conclusion of not going. I would much rather spend a little more money on each meal than shelling out the big bucks on one meal and spending the rest of the week eating at McDonald's. Good thing I did. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Pintxos (tapas) are the attraction here. Little 3 Euro bites of pure, unadulterated bliss. In my personal opinion, you don't need to sell your first born to go to all the 3 star Michelin restaurants that are in an earshot from San Sebastian. If you can afford it, hell, go for it. For me, I experienced so much more crawling from bar to bar... eating a few plates here and a few plates there.<br />
<br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5594660957/" title="Pintxos by Lardon My French, on Flickr"><img alt="Pintxos" height="361" src="http://farm6.static.flickr.com/5109/5594660957_ec1c24b1c1.jpg" width="500" /></a> </div><br />
Usually at pintxos bars the food is set out on multiple plates along the bar... and you pick and choose as you wish. In some places you have to order as you go - which can be a bit more expensive, but you're most likely getting fresher and better quality food. The first pintxos bar we went to, Borda Berri, is head up by an ex-chef at <a href="http://www.elbulli.com/">El Bulli</a> (known to be the greatest restaurant on Earth). To me, that's more exciting than 3 Michelin stars. There were no plates on the bar here... which is usually why it gets passed over by tourists. Thankfully, Sara told us about this place, and exactly what to order.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Risotto Negro con Txipipron... Squid Ink Risotto. Even though it was made with orzo, and not rice, it was still incredible.</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5585036463/" title="Squid Ink Risotto by Lardon My French, on Flickr"><img alt="Squid Ink Risotto" height="313" src="http://farm6.static.flickr.com/5256/5585036463_9c67c70291.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Magret de Pato Asado Lentamente... Slow roasted duck breast. Drool.</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5585628840/" title="Magret by Lardon My French, on Flickr"><img alt="Magret" height="374" src="http://farm6.static.flickr.com/5066/5585628840_2b3727440b.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Vieira Asada con <span class="short_text" id="result_box" lang="es"><span class="hps" title="Click for alternate translations">Puré</span></span> de Coliflor... Scallops cooked perfectly with the smoothest cauliflower puree I've ever had in my life.</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5585036617/" title="Scallops by Lardon My French, on Flickr"><img alt="Scallops" height="500" src="http://farm6.static.flickr.com/5144/5585036617_5ea0a0c304.jpg" width="366" /></a></div><div style="text-align: justify;"></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">... and then there was this:</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5585037429/" title="Beef Cheek by Lardon My French, on Flickr"><img alt="Beef Cheek" height="500" src="http://farm6.static.flickr.com/5294/5585037429_37c9db5ec8.jpg" width="360" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Carrillera de Ternera al Vino Tinto. Beef Cheeks braised in Red Wine. This literally melts in your mouth. To. Die. For.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">For pintxos that look as fabulous as they taste, we headed to <a href="http://www.afuegonegro.com/">A Fuego Negro</a>. With the list from Sara in hand, we ordered everything she wrote down... and then some.<br />
<br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5576711293/" title="A Fuego Negro by Lardon My French, on Flickr"><img alt="A Fuego Negro" height="500" src="http://farm6.static.flickr.com/5265/5576711293_1ac3853b4b.jpg" width="331" /></a> </div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5577296228/" title="The Menu by Lardon My French, on Flickr"><img alt="The Menu" height="500" src="http://farm6.static.flickr.com/5150/5577296228_0e242f12fd.jpg" width="334" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: justify;">Mini Kobe beef burgers cooked to a beautiful medium rare. If only they were bigger... </div></div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5577295714/" title="Mackobe with Txips by Lardon My French, on Flickr"><img alt="Mackobe with Txips" height="500" src="http://farm6.static.flickr.com/5103/5577295714_869d23ec7e.jpg" width="370" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5576710915/" title="Mini Kobe Burger by Lardon My French, on Flickr"><img alt="Mini Kobe Burger" height="320" src="http://farm6.static.flickr.com/5146/5576710915_9359d5922f.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The famous Jamón Ibérico on a crostini with goat cheese and sun dried tomates... <br />
<br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5585629690/" title="Jamón Ibérico by Lardon My French, on Flickr"><img alt="Jamón Ibérico" height="364" src="http://farm6.static.flickr.com/5144/5585629690_792df2c965.jpg" width="500" /></a></div><br />
... and enormous green olives with peppers and anchovies. Yum.<br />
<br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5585037537/" title="Olives, Peppers & Anchovies by Lardon My French, on Flickr"><img alt="Olives, Peppers & Anchovies" height="328" src="http://farm6.static.flickr.com/5177/5585037537_bce93f2784.jpg" width="500" /></a></div><br />
Dove breast so tender and juicy, with a wicked presentation. Complete with beet blood splatter and edible bullets.</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5576710595/" title="Paloma, Tiro, PUM! by Lardon My French, on Flickr"><img alt="Paloma, Tiro, PUM!" height="500" src="http://farm6.static.flickr.com/5303/5576710595_7a502c0278.jpg" width="331" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Risotto like I've never experienced before... full of flavor from all the herbs and with hidden sprinkles of puffed rice, which gave it a surprisingly fun crunch.</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5577296076/" title="Risotto with Puffed Rice by Lardon My French, on Flickr"><img alt="Risotto with Puffed Rice" height="369" src="http://farm6.static.flickr.com/5221/5577296076_92b608d9de.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">... and then there was this chocolate & licorice thing... oh my goodness... </div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5577296464/" title="Regalize It! by Lardon My French, on Flickr"><img alt="Regalize It!" height="500" src="http://farm6.static.flickr.com/5223/5577296464_a986eed76d.jpg" width="360" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The name of this dessert was called "Regalize It!"... a play on words as the Spanish word "regaliz" means "licorice." A seemingly strange combination, especially in my case as I'm not a huge licorice fan, but once I put it in my mouth, everything clicked. Like an electrified Oreo. Trust me.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">There were plenty of pintxos bars we popped into for a bite, but these two were by far my stand-out favorites (and this post would get really long if I talked about every single one). So ta ta for now... I'm breaking up this trip into multiple posts... stay tuned!!!</div>Katrinahttp://www.blogger.com/profile/05659860226265311791noreply@blogger.com7tag:blogger.com,1999:blog-8335477740373586279.post-26035803383834955912011-03-20T11:53:00.120-04:002011-03-21T07:47:14.780-04:00KCC Challenge: Pinakbet<div style="text-align: justify;">This month's <a href="http://kulinaryaclub.wordpress.com/about/">KCC</a> challenge is brought to us by Erika @ <a href="http://ivoryhut.com/">The Ivory Hut</a>, and to embrace the beginning of Spring, this month's theme is: Vegetables.</div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5543311686/" title="Veg by Lardon My French, on Flickr"><img alt="Veg" height="344" src="http://farm6.static.flickr.com/5258/5543311686_e2d8c9cb6f.jpg" width="500" /></a></div><br />
<div style="text-align: justify;">This was a bit of a tough one for me. Growing, up I was <i>quite</i> the picky eater. On our trips to the Philippines, one of the first things my mom would have to do would be to buy cereal and milk for me and my brother for breakfast. When going to a Chinese restaurant, I would ONLY eat egg drop soup. I didn't like veggies. I didn't like to try new things.</div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5542732685/" title="Coeur de Boeuf Tomate by Lardon My French, on Flickr"></a><a href="http://www.flickr.com/photos/lardonmyfrench/5542732991/" title="Okra by Lardon My French, on Flickr"><img alt="Okra" height="334" src="http://farm6.static.flickr.com/5300/5542732991_73cf6fc9f3.jpg" width="500" /></a></div><br />
<div style="text-align: justify;"><a href="http://www.flickr.com/photos/lardonmyfrench/5542732573/" title="Haricots Verts by Lardon My French, on Flickr"></a>All of the Filipino dishes that I've grown up loving were either meat, sweet, or starch-based... so I had to consult my mom for this challenge. She threw a couple of ideas in the air... but the one that stuck out most was Pinakbet. Pinakbet is a dish that originates from my mom's hometown in Ilocos Norte. It's a melange of vegetables; tomatoes, onions, bitter melon, okra, green beans, all cooked with garlic, ginger, and bagoong (shrimp paste) until shriveled. It's one of my mom's staple recipes... a dish that she either cooks, or brings home from the Filipino store.</div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5542733057/" title="Pinakbet by Lardon My French, on Flickr"><img alt="Pinakbet" height="500" src="http://farm6.static.flickr.com/5020/5542733057_26202b0b2f.jpg" width="334" /></a></div><br />
<div style="text-align: justify;">I never wanted to try it because of one ingredient; bitter melon. It is a vegetable that even makes my dad, one of the most adventurous eaters I know, cringe. So if he didn't like it, how could I, a picky 10-or-so year old, have had even the slightest urge to try it?</div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5542732903/" title="Ampalayá / Bitter Melon by Lardon My French, on
Flickr"><img alt="Ampalayá / Bitter Melon" height="500" src="http://farm6.static.flickr.com/5056/5542732903_2fdd749fe0.jpg" width="326" /></a> </div><br />
<div style="text-align: justify;">Now that I'm much older, I'm quite the opposite. I would much rather spend the time to make really delicious <a href="http://lardonmyfrench.blogspot.com/2010/07/scrambled-eggs-with-creme-fraiche-and.html">scrambled eggs</a> for breakfast than pour myself a bowl of Lucky Charms. When going to a Chinese restaurant, I won't even waste my time on egg drop soup... I go directly for the Peking Duck (or something just as yummy). And I love veggies. I love to try new things.</div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5542732903/" title="Ampalayá / Bitter Melon by Lardon My French, on Flickr"></a><a href="http://www.flickr.com/photos/lardonmyfrench/5542732685/" title="Coeur de Boeuf Tomate by Lardon My French, on Flickr"><img alt="Coeur de Boeuf Tomate" height="500" src="http://farm6.static.flickr.com/5300/5542732685_29446c1367.jpg" width="334" /></a><a href="http://www.flickr.com/photos/lardonmyfrench/5542732903/" title="Ampalayá / Bitter Melon by Lardon My French, on Flickr"><br />
</a></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5542732573/" title="Haricots Verts by Lardon My French, on Flickr"><img alt="Haricots Verts" height="500" src="http://farm6.static.flickr.com/5297/5542732573_c968b75571.jpg" width="334" /></a></div><br />
<div style="text-align: justify;">So this is kind of my ode to how I've changed. It's a dish I've grown up with, but never ate. It's always been around, and now I am finally old enough to appreciate it... and it just so happens (as my mom just told me) that it was my Lolo's favorite dish. </div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5543312194/" title="Pinakbet by Lardon My French, on Flickr"><img alt="Pinakbet" height="331" src="http://farm6.static.flickr.com/5251/5543312194_d87e38ac1b.jpg" width="500" /></a></div><br />
<span style="font-size: large;">Pinakbet</span><br />
<span style="font-size: small;"> </span><br />
2 tablespoons vegetable oil<br />
250g pork belly, cut into bite-sized pieces<br />
1 yellow onion, diced<br />
4 cloves of garlic, minced<br />
1/2 tablespoon of ginger, minced<br />
3 coeur de boeuf tomatoes (beefsteak tomatoes), diced<br />
2 tablespoons shrimp paste<br />
3/4 cup boiling water<br />
1 ampalayá, or bitter melon, seeds removed and cut into bite-sized pieces<br />
8 okra, tops and bottoms cut off, and cut into bite-sized pieces<br />
150g haricots verts (green beans), tips removed<br />
1 eggplant, diced <br />
salt and pepper, to taste<br />
<br />
<br />
In a large heavy-bottom pot, heat oil over medium-high heat and fry the pork until browned. Once browned, remove the pork and set aside. <br />
<br />
In the same pot, saute garlic, onion, ginger and tomatoes until softened, about 10 minutes.<br />
<br />
In a small saucepan, boil water and add shrimp paste. Stir until dissolved.<br />
<br />
Add the pork back into the pot of tomatoes, onions and garlic, and add the shrimp paste/water. Bring to a boil and simmer for 10 minutes. <br />
<br />
Add in the rest of the vegetables and cook until the vegetables are done, about 15 minutes. <br />
<br />
Salt and pepper to taste. Serve with plain rice. Serves 4-6.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL4VfgrTrlHFt1U_iMoBMEUugsOefJWVeuKvnduMSWh06JcCosJ5yHUDp8xSa-w6Fq7wSE-BrAniQeeGZnpu0jn0JSw8WIrgpupbI25ongiy2Z1LWDJUMQzNUwYvhDtrPTItS3lA391Uh9/s1600/KCC+Image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL4VfgrTrlHFt1U_iMoBMEUugsOefJWVeuKvnduMSWh06JcCosJ5yHUDp8xSa-w6Fq7wSE-BrAniQeeGZnpu0jn0JSw8WIrgpupbI25ongiy2Z1LWDJUMQzNUwYvhDtrPTItS3lA391Uh9/s320/KCC+Image.jpg" width="320" /></a></div><div style="text-align: center;">Kulinarya Cooking Club Members:</div><div style="text-align: center;"><br />
</div><div></div><div style="text-align: center;">Kath – <a href="http://www.acupcakeortwo.com/" target="_blank">http://www.acupcakeortwo.com/</a><br />
Trisha – <a href="http://kulinaryaclub.wordpress.com/" target="_blank">http://sugarlace.com/</a><br />
Trissa – <a href="http://trissalicious.com/" target="_blank">http://trissalicious.com/</a><br />
Olive – <a href="http://www.latestrecipes.net/" target="_blank">http://www.latestrecipes.net/</a><br />
Caroline – <a href="http://whenadobometfeijoada.blogspot.com/" target="_blank">http://whenadobometfeijoada.blogspot.com/</a><br />
Ninette – <a href="http://bigboldbeautifulfood.blogspot.com/" target="_blank">http://bigboldbeautifulfood.blogspot.com/</a><br />
Peach- <a href="http://www.thepeachkitchen.com/" target="_blank">http://www.thepeachkitchen.com/</a><br />
Althea- <a href="http://www.busogsarap.com/" target="_blank">http://www.busogsarap.com/</a><br />
Asha – <a href="http://forkspoonnknife.blogspot.com/" target="_blank">http://forkspoonnknife.blogspot.com/</a><br />
Malou – <a href="http://www.skiptomalou.net/" target="_blank">http://www.skiptomalou.net/</a><br />
Cherrie – <a href="http://www.sweetcherriepie.com/" rel="nofollow">http://www.sweetcherriepie.com</a><br />
Acdee – <a href="http://acdee.blogspot.com/" target="_blank">http://acdee.blogspot.com/</a><br />
Valerie – <a href="http://www.acanadianfoodie.com/" target="_blank">http://www.acanadianfoodie.com/</a><br />
Sheryl – <a href="http://crispywaffle.com/" target="_blank">http://crispywaffle.com/</a><br />
Divina – <a href="http://www.sense-serendipity.com/" target="_blank">http://www.sense-serendipity.com/</a><br />
Anna – <a href="http://www.anniesfoodjournal.blogspot.com/" target="_blank">http://www.anniesfoodjournal.blogspot.com/</a><br />
Dahlia – <a href="http://www.energychef.blogspot.com/" target="_blank">http://www.energychef.blogspot.com/</a><br />
Joy – <a href="http://joyjoycreativeoutlet.blogspot.com/" target="_blank">http://joyjoycreativeoutlet.blogspot.com/</a><br />
Maribel – <a href="http://www.foodgeek.webs.com/" target="_blank">http://www.foodgeek.webs.com/</a><br />
Tressa<br />
Jen – <a href="http://www.jen-at-work.blogspot.com/" target="_blank">http://www.jen-at-work.blogspot.com/</a><br />
Pia – <a href="http://bisayajudkaayo.blogspot.com/" target="_blank">http://bisayajudkaayo.blogspot.com/</a><br />
Malaka – <a href="http://thegrandinternational.com/" target="_blank">http://thegrandinternational.com</a>.<br />
Mimi – <a href="http://lapinchecocinera.blogspot.com/" target="_blank">http://lapinchecocinera.blogspot.com</a><br />
Erika – <a href="http://ivoryhut.com/" target="_blank">http://ivoryhut.com/</a><br />
Kat – <a href="http://twitter.com/alanokat" target="_blank">http://twitter.com/alanokat</a><br />
Lala – <a href="http://thislittlepiggywenttothemarket.blogspot.com/">http://thislittlepiggywenttothemarket.blogspot.com/</a><br />
Selfie – <a href="http://eats.sefiebee.com/" target="_blank">http://eats.sefiebee.com/</a><br />
Connie Veneracion - <a href="http://homecookingrocks.com/" target="_blank">http://homecookingrocks.com/</a><br />
Oggi - <a href="http://oggi-icandothat.blogspot.com/" target="_blank">http://oggi-icandothat.blogspot.com/</a><br />
Katrina - <a href="http://lardonmyfrench.blogspot.com/" target="_blank">http://lardonmyfrench.blogspot.com/</a><br />
Rochelle Ryan - <a href="http://www.whydiss.blogspot.com/" target="_blank">http://www.whydiss.blogspot.com/</a><br />
Marica – <a href="http://cuppycreme.blogspot.com/">http://cuppycreme.blogspot.com</a><br />
Diona – <a href="http://titaflips.blogspot.com/">http://titaflips.blogspot.com/</a><br />
Rowena -<a href="http://saraplicious.blogspot.com/"> http://saraplicious.blogspot.com</a><br />
Theodore – <a href="http://chefbyday.wordpress.com/%20%EF%BB%BF">http://chefbyday.wordpress.com/</a><br />
Gianna – <a href="http://the-empty-fridge.blogspot.com/" target="_blank">http://the-empty-fridge.blogspot.com/</a><br />
Mireille – <a href="http://dirtyicecreaminyourlunchbox.blogspot.com/" target="_blank">http://dirtyicecreaminyourlunchbox.blogspot.com/</a><br />
Marishka – <a href="http://rishka.multiply.com/">http://rishka.multiply.com/</a><br />
Annapet – <a href="http://moonglowgardens.wordpress.com/" target="_blank">http://moonglowgardens.wordpress.com/</a><br />
Boyet – <a href="http://reelandgrill.blogspot.com/" target="_blank">http://reelandgrill.blogspot.com/</a><br />
Adora – <a href="http://www.adorasbox.net/">http://adorasbox.net</a><br />
Yaz – <a href="http://whoatemytomato.wordpress.com/" target="_blank">http://whoatemytomato.wordpress.com</a><br />
Marvin – <a href="http://www.eatmarvin.com/">http://www.eatmarvin.com</a></div>Katrinahttp://www.blogger.com/profile/05659860226265311791noreply@blogger.com11tag:blogger.com,1999:blog-8335477740373586279.post-58085477030381286602011-03-15T15:34:00.006-04:002011-03-16T05:47:04.435-04:00Tart Tuesday: Goat Cheese, Zucchini, and Roasted Red Pepper Tart<div style="text-align: justify;">I am going to cheat a bit today... because for one, I am on a pretty big work deadline, and two, I'm still recovering from last weekend. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Last Thursday, my friend from <a href="http://www.fsu.edu/">FSU</a>, <a href="http://www.blogger.com/">Vishan</a>, who is now studying painting at <a href="http://www.westdean.org.uk/">West Dean</a> in England, came down for a long weekend in Paris. We both have been on similar journeys this past year, and we've been keeping up with each others' progress of adapting to life in a new country. It was really comforting to finally have someone from back home who understands my issues with cold weather, and even though there's not really a language barrier between the US and England... I learned there were a lot of things in Vishan's case, that just don't translate. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Luckily for us, it was a beautiful weekend (with the exception of a slight drizzle), and we made sure to take full advantage. There are so many things I want to blog about, but I am actually going to start at the end and work backwards... You'll see why. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">So, should we start with Sunday morning then? Ugh, it was not a pretty sight. The night before, I let my FSU side run wild... and ended up face-in-a-plastic-bag in a cab on the way back to our apartment. Where did it all start? Well, Saturday morning we got up bright and early and headed to the market across the street from my apartment. I wanted to show Vishan what a real, local, French outdoor market looked like.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">We strolled past each stand at least twice, all the while the vendors greeting us with a cheerful, "Bonjour monsieur-dame!" Artichokes and strawberries were making their seasonal debut, and I could literally feel Spring in the air. We walked past the rotisserie stand, where chickens and rabbits were ever so slowly turning on the spit... their delicious fat and juices melting into the vats of onions and potatoes below. I took a deep breath in, my eyes rolled into the back of my head and I said to him, "<b>This</b> is why I love France."</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">It was already a gorgeous day, so what better than to do as the French so love to do, and picnic in the park? We bought an entire <i>lapin roti</i> (rotisserie rabbit), some bread, cheese, and grape leaves, and made our way to Montmartre. </div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5528566465/" title="Sacre Coeur by Lardon My French, on Flickr"><img alt="Sacre Coeur" height="334" src="http://farm6.static.flickr.com/5131/5528566465_098201808b.jpg" width="500" /></a> </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">We parked ourselves on a bench in front of the Sacre Coeur, and spread out our market goodies. </div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5528566409/" title="A Beautiful Day in Montmartre by Lardon My French, on Flickr"><img alt="A Beautiful Day in Montmartre" height="331" src="http://farm6.static.flickr.com/5256/5528566409_9d5263dc7c.jpg" width="500" /></a> </div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5529155066/" title="Market Cantal by Lardon My French, on Flickr"><img alt="Market Cantal" height="331" src="http://farm6.static.flickr.com/5214/5529155066_1e87a0a59d.jpg" width="500" /></a> </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The rotisserie rabbit was absolutely to die for... the skin as crackly and crispy as lechon, the fat - glistening and rich like duck fat (aka liquid gold), and the meat was as tender as a perfectly roasted chicken. A perfect trifecta. I don't know why anyone would be afraid to eat rabbit. I know, I know, it's like eating Thumper or Bugs Bunny, but seriously people, this was amazing. </div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5529154652/" title="Cuisse de Lapin... So Delicious by Lardon My French, on
Flickr"><img alt="Cuisse de Lapin... So Delicious" height="334" src="http://farm6.static.flickr.com/5052/5529154652_8946c10131.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">We made quite a little spectacle of ourselves - going all <a href="http://www.travelchannel.com/TV_Shows/Bizarre_Foods">Andrew Zimmern </a>on the rabbit - eating the liver, kidneys, lungs, and heart... all which were so graciously left inside the animal while it roasted. </div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5528566169/" title="Ripping out the Heart by Lardon My French, on Flickr"><img alt="Ripping out the Heart" height="334" src="http://farm6.static.flickr.com/5260/5528566169_fe5f941d81.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"> <a href="http://www.flickr.com/photos/lardonmyfrench/5529154926/" title="Rabbit Heart by Lardon My French, on Flickr"><img alt="Rabbit Heart" height="334" src="http://farm6.static.flickr.com/5293/5529154926_2c52b3064a.jpg" width="500" /></a> </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"></div><div style="text-align: center;"> <a href="http://www.flickr.com/photos/lardonmyfrench/5528566077/" title="A Hesitant Bite by Lardon My French, on Flickr"><img alt="A Hesitant Bite" height="334" src="http://farm6.static.flickr.com/5298/5528566077_a76fd8f477.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5529154812/" title="Channeling Andrew Zimmern by Lardon My French, on
Flickr"><img alt="Channeling Andrew Zimmern" height="334" src="http://farm6.static.flickr.com/5092/5529154812_94023619c6.jpg" width="500" /></a> </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Rabbit lung, by the way... not so tasty. It's not so much the flavor, but the texture that made Vishan make this face:</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5529154976/" title="Rabbit Lung by Lardon My French, on Flickr"><img alt="Rabbit Lung" height="334" src="http://farm6.static.flickr.com/5019/5529154976_cbfd9b62c7.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5529155022/" title="Rabbit Lung - Not So Tasty by Lardon My French, on Flickr"><img alt="Rabbit Lung - Not So Tasty" height="334" src="http://farm6.static.flickr.com/5173/5529155022_7bfd696a08.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">People were literally staring at us like we were freaks, especially since Vishan was pretty dressed up to be gnawing away at a rabbit carcass.</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5528565991/" title="Gnawing on Rabbit Carcass by Lardon My French, on Flickr"><img alt="Gnawing on Rabbit Carcass" height="334" src="http://farm6.static.flickr.com/5178/5528565991_412efc5d6d.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">After we finished devouring our <strike>kill</strike> <strike>catch</strike> <b>purchase</b>, we walked around Montmartre, went back to the <a href="http://www.guimet.fr/-English-">Musée Guimet</a> (another blog post), and ultimately landed at one of my favorite pâtisseries, <a href="http://www.gerard-mulot.com/">Gérard Mulot</a>. </div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5528566611/" title="Gérard Mulot Red Fruit Mousse with Pistachio Macaron Tops by Lardon My French, on Flickr"><img alt="Gérard Mulot Red Fruit Mousse with Pistachio Macaron Tops" height="500" src="http://farm6.static.flickr.com/5298/5528566611_b320f50e7b.jpg" width="349" /></a> </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5529866252/" title="Tasting Gérard Mulot's Pastries by Lardon My French, on Flickr"><img alt="Tasting Gérard Mulot's Pastries" height="500" src="http://farm6.static.flickr.com/5018/5529866252_5cb8714672.jpg" width="343" /></a> </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5529866452/" title="Red Fruit Mousse with Pistachio Macaron Tops by Lardon My French, on Flickr"><img alt="Red Fruit Mousse with Pistachio Macaron Tops" height="500" src="http://farm6.static.flickr.com/5138/5529866452_645e9b5e4e.jpg" width="344" /></a></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: justify;"><br />
They by far have some of the most gorgeous pastries I've ever seen... and they taste just as amazing.<br />
<div style="text-align: center;"><br />
</div></div><div style="text-align: center;"></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5529276975/" title="Gérard Mulot Mousse au Chocolat by Lardon My French, on Flickr"><img alt="Gérard Mulot Mousse au Chocolat" height="500" src="http://farm6.static.flickr.com/5216/5529276975_8f6ab922fc.jpg" width="346" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5529277309/" title="The BEST Mousse au Chocolat. EVER. by Lardon My French, on Flickr"><img alt="The BEST Mousse au Chocolat. EVER." height="500" src="http://farm6.static.flickr.com/5214/5529277309_07b123ea68.jpg" width="329" /></a></div><br />
With no room inside to sit, we took the pastries back to the apartment to enjoy them in peace, while I whipped up this tasty little tart:<br />
<div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5529155550/" title="Goat Cheese, Roasted Garlic, Zucchini and Roasted Red Pepper Tart by Lardon My French, on Flickr"><img alt="Goat Cheese, Roasted Garlic, Zucchini and Roasted Red Pepper Tart" height="500" src="http://farm6.static.flickr.com/5218/5529155550_5c20ba9d71.jpg" width="345" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">So see, I am cheating a bit... it's not a tartine, and I didn't exactly eat it today, but hey - it was yummy, and I wanted to share!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">*P.S. - It all went downhill from there... lots of wine... lots and lots of wine.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: large;">Goat Cheese, Zucchini, and Roasted Red Pepper Tart</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1 pâte feuilletée or puff pastry (I used a pre-made & pre-rolled dough to make it easier on myself)</div><div style="text-align: justify;">200g fresh goat's cheese</div><div style="text-align: justify;">2 teaspoons Herbes de Provence</div><div style="text-align: justify;">4 cloves of garlic, unpeeled</div><div style="text-align: justify;">2 medium-sized zucchini, cut into 1/4 inch slices.</div><div style="text-align: justify;">1 small red bell pepper</div><div style="text-align: justify;">1 egg </div><div style="text-align: justify;">extra virgin olive oil</div><div style="text-align: justify;">salt and pepper, to taste</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Remove the core and seeds from the red bell pepper and cut in half length-wise. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Place the two halves of the red bell pepper on a baking sheet, skin-side up, under the broiler until the skin begins to char, about 10-15 minutes. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Once the skin has turned black, take them out of the oven, place in a bowl. Cover with plastic wrap for about 10-15 minutes. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Once cooled, peel the skin off of the peppers (do not rinse) and slice into 1/4 inch strips. Set aside.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>*You can do up to this part a day or so in advance.</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"> Preheat oven to 400<span class="fullpost">°</span>Fahrenheit (200<span class="fullpost">°</span>Celsius).</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">On a baking sheet lined with aluminum foil, arrange the zucchini slices in a single layer. Drizzle olive oil, salt, and pepper over the zucchini and toss with your hands to coat. Re-arrange into a single layer and add the unpeeled garlic cloves to the baking sheet. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Roast in the oven for about 10-15 minutes, just to allow the garlic to begin to soften. Remove from the oven and allow to cool. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>*Do not turn off the oven.</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Remove the garlic from the peel and chop into a fine mince. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">In a bowl, mix the goat's cheese, Herbes de Provence, and roasted garlic until thoroughly combined. Salt and pepper to taste.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">On a baking sheet lined with a <a href="http://www.amazon.com/DeMarle-2409-Silpat-Nonstick-Silicone/dp/B00008T960?ie=UTF8&tag=lard-20&link_code=btl&camp=213689&creative=392969" target="_blank">Silpat</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=lard-20&l=btl&camp=213689&creative=392969&o=1&a=B00008T960" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> or parchment paper, place the puff pastry in the center of the pan. Spread goat cheese mixture in a thin layer, leaving about an inch border around the edges. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Arrange the zucchini slices on top of the goat cheese mixture, and fold the edges of the puff pastry over top of the zucchini. Arrange the slices of roasted red pepper on top of the zucchini.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">In a bowl, whisk one egg with a little bit of water, and brush it over the top of the puff pastry. This will give the pastry a nice brown color when it bakes. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Bake in the oven for 25-30 minutes. Serves 3-4.</div>Katrinahttp://www.blogger.com/profile/05659860226265311791noreply@blogger.com9tag:blogger.com,1999:blog-8335477740373586279.post-48121957083114583832011-03-09T11:52:00.000-05:002011-03-09T11:52:03.618-05:00Mardi Gras Aftermath<div style="text-align: justify;">Sometimes I completely forget about national/religious/worldwide holidays here. Not just like, "Oh, I didn't know today was a French holiday," but more like, "Oh, I forgot today was St. Patrick's Day." I'll plan to go shopping one random Tuesday or Wednesday, all the shops will be closed, and I'll have no clue why. Most of the time I just figure it's some French cultural thing; I swear some shops only open when they feel like it. I guess that's what happens when you don't work in an office anymore... or have a calendar. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">So, if it wasn't for social media, I would have completely forgotten that yesterday was Mardi Gras. Well, maybe not. I set out to test the Madelines from Blé Sucré - said to be <a href="http://www.blogger.com/">The Best Madelines in Paris</a> by none other than <a href="http://www.blogger.com/">David Lebovitz</a>. Quentin and I were going to play hacky sack afterward, so I figured I could be bad and have a little treat before. They <i>were</i> pretty tasty, but apparently not <i>the best </i>Madelines that Quentin has ever had... so I guess I'll have to keep trying them until I find <i>the best</i>. I will take one for the team and make that sacrifice. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">In the park right across from the bakery were a group of kids covered in white powder and dancing and laughing in clouds of white smoke. We thought they were theater kids practicing for a play, but as we made our way from the bakery to the park to play hacky sack, we noticed more and more kids covered head-to-toe in the same white powder.</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5509253215/" title="Mardi Gras Attack by Lardon My French, on Flickr"><img alt="Mardi Gras Attack" height="324" src="http://farm6.static.flickr.com/5213/5509253215_1c51744fb0.jpg" width="500" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Out of nowhere, a group of kids sprinted past us and completely blasted an unsuspecting group of teens with bags of flour and handfuls of eggs. Apparently it's a tradition here in Paris on Mardi Gras for the kids to run around throwing flour and eggs on each other, as a symbol of enjoying the last moments of what is about to be sacrificed for Lent.</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5509253275/" title="Mardi Gras Aftermath by Lardon My French, on Flickr"><img alt="Mardi Gras Aftermath" height="354" src="http://farm6.static.flickr.com/5299/5509253275_dc9f4e64aa.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5509253355/" title="Mardi Gras Aftermath by Lardon My French, on Flickr"><img alt="Mardi Gras Aftermath" height="500" src="http://farm6.static.flickr.com/5095/5509253355_b22f90a35b.jpg" width="334" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5509253045/" title="Mardi Gras Aftermath by Lardon My French, on Flickr"><img alt="Mardi Gras Aftermath" height="321" src="http://farm6.static.flickr.com/5013/5509253045_81b6d61fc6.jpg" width="500" /></a> </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5509853738/" title="Mardi Gras Aftermath by Lardon My French, on Flickr"><img alt="Mardi Gras Aftermath" height="500" src="http://farm6.static.flickr.com/5131/5509853738_c6d571f873.jpg" width="334" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div>Katrinahttp://www.blogger.com/profile/05659860226265311791noreply@blogger.com2tag:blogger.com,1999:blog-8335477740373586279.post-1462683744705279882011-03-03T15:06:00.001-05:002011-03-03T15:22:23.028-05:00Open de France de Footbag<div style="text-align: justify;">Last week was the 12eme (12th) <a href="http://www.facebook.com/home.php#%21/pages/Open-de-France-de-Footbag/183312071691689">Open de France de Footbag</a>. A pretty unfamiliar sport to most, "footbag", or "net" (as the guys sometimes call it), is basically the combination of hackysack and volleyball. You play the game using only your feet, with a harder version of a hacky sac and a badminton-sized net. Teams of one-on-one or two-on-two, the rules are similar to volleyball; you can only hit the ball once per turn, and you have three turns to get it over the net. They serve, set, and spike, just like in volleyball, only with their feet. It's a pretty entertaining sport to watch... guys jumping and twisting mid air, and falling to the ground with a thud. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5494545387/" title="Open de France de Footbag by Lardon My French, on Flickr"><img alt="Open de France de Footbag" height="500" src="http://farm6.static.flickr.com/5059/5494545387_99ccfe2f53.jpg" width="334" /></a> </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5494545525/" title="Open de France de Footbag by Lardon My French, on Flickr"><img alt="Open de France de Footbag" height="334" src="http://farm6.static.flickr.com/5018/5494545525_5f10c441c1.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5494546257/" title="Open de France de Footbag by Lardon My French, on Flickr"><img alt="Open de France de Footbag" height="352" src="http://farm6.static.flickr.com/5131/5494546257_6d7074ebaa.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5494546007/" title="Open de France de Footbag by Lardon My French, on
Flickr"><img alt="Open de France de Footbag" height="329" src="http://farm6.static.flickr.com/5213/5494546007_6691793a97.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: justify;">Although a rather small group of players, people from all over the world came to take part in the competition. We hosted 5 Polish guys (yes, 5 guys fit in our Paris apartment!), and there were also players from Switzerland, Canada, and even as far as Venezuela! <br />
<br />
This year, the Open was hosted by team RNH (<b>R</b>ien <b>N</b>'est <b>H</b>acky), which is the team Quentin plays for. Quentin starred in the teaser video that the RNH team made for this year's Open. For those of you who know Quentin, watch closely for the "angry face" close-ups. Yep, Quentin is the only guy that is <i>not</i> included in them. He told me they said it was because he didn't look <i>mean</i> enough. I guess that's a good trait though, right?</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><iframe allowfullscreen="" frameborder="0" height="349" src="http://www.youtube.com/embed/R2VqZQvjsLc" title="YouTube video player" width="560"></iframe></div><div style="text-align: center;"><br />
</div>This was Quentin's first year in the tournament, so being a newbie, he didn't make it all the way to the finals. I had planned to go every day of the tournament, but I got sick and only managed to make it to the finals day. So I missed seeing Quentin or our friend Jules play (sorry guys), but I did get some great shots of the semi-finals and finals games.<br />
<div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5495138982/" title="Open de France de Footbag by Lardon My French, on Flickr"><img alt="Open de France de Footbag" height="347" src="http://farm6.static.flickr.com/5296/5495138982_a3c2ee9a63.jpg" width="500" /></a> </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5495139424/" title="Open de France de Footbag by Lardon My French, on Flickr"><img alt="Open de France de Footbag" height="334" src="http://farm6.static.flickr.com/5217/5495139424_502640a3ef.jpg" width="500" /></a> </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5494546325/" title="Open de France de Footbag by Lardon My French, on Flickr"><img alt="Open de France de Footbag" height="339" src="http://farm6.static.flickr.com/5257/5494546325_f06acdce38.jpg" width="500" /></a> </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5495139304/" title="Open de France de Footbag by Lardon My French, on Flickr"><img alt="Open de France de Footbag" height="334" src="http://farm6.static.flickr.com/5213/5495139304_03ef9ff277.jpg" width="500" /></a> </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5495138662/" title="Open de France de Footbag by Lardon My French, on Flickr"><img alt="Open de France de Footbag" height="324" src="http://farm6.static.flickr.com/5092/5495138662_711995da05.jpg" width="500" /></a> </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5494545719/" title="Open de France de Footbag by Lardon My French, on Flickr"><img alt="Open de France de Footbag" height="331" src="http://farm6.static.flickr.com/5212/5494545719_3a73e0de85.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5494545609/" title="Open de France de Footbag by Lardon My French, on Flickr"><img alt="Open de France de Footbag" height="327" src="http://farm6.static.flickr.com/5055/5494545609_2b0f126dca.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5494545857/" title="Open de France de Footbag by Lardon My French, on Flickr"><img alt="Open de France de Footbag" height="334" src="http://farm6.static.flickr.com/5014/5494545857_a0d78868a7.jpg" width="500" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: justify;">I apologize to all the players in advance; I was battling a fever and massive head cold, so most of these photos are only of a few people/games. </div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5494545443/" title="Open de France de Footbag by Lardon My French, on
Flickr"><img alt="Open de France de Footbag" height="500" src="http://farm6.static.flickr.com/5293/5494545443_bc21dafc13.jpg" width="306" /></a> </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5495139632/" title="Open de France de Footbag by Lardon My French, on Flickr"><img alt="Open de France de Footbag" height="334" src="http://farm6.static.flickr.com/5216/5495139632_380a4df65a.jpg" width="500" /></a> </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5494545917/" title="Open de France de Footbag by Lardon My French, on Flickr"><img alt="Open de France de Footbag" height="328" src="http://farm6.static.flickr.com/5255/5494545917_93cfea8b72.jpg" width="500" /></a></div>Katrinahttp://www.blogger.com/profile/05659860226265311791noreply@blogger.com3tag:blogger.com,1999:blog-8335477740373586279.post-51265942470459504942011-02-28T14:57:00.002-05:002011-02-28T15:03:36.301-05:00KCC Challenge: Salabat (Filipino Ginger Brew)<div style="text-align: justify;">I'm feeling a little bittersweet today. Here I am on the last leg of February with this month's Kulinarya Cooking Club Challenge. Brought to us by Pia from <a href="http://www.blogger.com/">Inato Lang Filipino Cuisine and More</a>, this month's theme is to create a February-Valentine's-Aphrodisiac Filipino recipe. I've known this whole month what I was going to make. Before I left to come to Paris, I scanned a bunch of Filipino recipes from my mom's favorite cookbooks. After browsing through the recipes, I came across <i>Salabat</i>, a Filipino Ginger Brew. It's a seductive infusion of spicy fresh ginger and sweet brown sugar. I've never actually had this drink before, but ginger + brown sugar? Sounds good to me. Ginger is an aphrodisiac, right? I think so. </div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5486667208/" title="Salabat by Lardon My French, on Flickr"><img alt="Salabat" height="500" src="http://farm6.static.flickr.com/5292/5486667208_e530658e15.jpg" width="364" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Now, I'm not one to post a recipe without at least giving a little backdrop to set the scene, but today, I just am not channeling the aphrodisiac vibe. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">My <a href="http://lardonmyfrench.blogspot.com/2011/02/pretty-sweet-valentines-day.html">Valentine's Day</a> was sweet, and just what I wanted; no fuss, just some quality huggle-time with my man. But for the rest of the month, I've been struggling - pretty unsuccessfully - with some serious winter blues. I won't go into detail, but I'll just say that being born and raised in <i>sunny-all-the-time</i> Florida doesn't prepare you - in any way, shape, or form - for a long, cold, gray winter in Paris. I've been trying to stay afloat by eating more healthily, testing my hand (and mouth) at bright, vitamin C-boosting recipes like my <a href="http://www.blogger.com/">Blood Orange and Green Olive Tartines</a> and <a href="http://lardonmyfrench.blogspot.com/2011/02/testing-my-french-cooking-skills-filets.html">Blood Orange, Fennel, & Rouget en Papillote</a>. I think I saw the sun a total of 2 days this month, in which I made a serious effort to soak up as much vitamin D as I possibly could. It didn't help much.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">And on top of it all, I've been sick these past three days. I've been able to fly by most of the winter without the catching the inevitable flu, but seems as my luck has caught up with me. So, being sick + winter blues = me going a little cuckoo. Yesterday was the accumulation of it all, and whatever emotions that had been brewing in my brain all winter had finally reached the boiling point and exploded onto Quentin. Sorry, babe... but I think I'm a little bit better now. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The weather forecast for this week shows more suns than clouds, so I'm optimistic. I'm continuing to remedy myself with lots of water, rest, and this little brew that not only soothes my throat, but also lifts my spirits. </div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/lardonmyfrench/5486666930/" title="Salabat by Lardon My French, on Flickr"><img alt="Salabat" height="500" src="http://farm6.static.flickr.com/5175/5486666930_c67d147dd8.jpg" width="336" /></a> </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">... and if you're not sick, this might lift a little more than just your spirit... *wink* *wink*</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: large;">Salabat (Filipino Ginger Brew)</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1 tablespoon freshly grated ginger</div><div style="text-align: justify;">1 tablespoon dark brown sugar</div><div style="text-align: justify;">1 cup of water</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Using an electric kettle or small saucepan, heat water until boiling. Pour into a mug and add brown sugar. Stir until completely dissolved.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Place the grated ginger inside a tea infuser or tea strainer, and steep in the mug for 10-15 minutes. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Serve hot. Makes one serving.</div>Katrinahttp://www.blogger.com/profile/05659860226265311791noreply@blogger.com10