tag:blogger.com,1999:blog-3555157515330480502024-02-20T12:48:56.673-08:00The Jar and StapleThe Jar and Staplehttp://www.blogger.com/profile/15668979956997165016noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-355515751533048050.post-38269919118390944512012-01-22T10:37:00.000-08:002012-01-22T10:39:11.494-08:00Near and Dear: Dot's Delicatessen<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7EAfrGh9qrJ26raBAyxJnzR8-UQXRLdsg4aVxUAS4gG1E7e-tw_hQ1q5CgGEe4lF8pmo0scL6dZg8SHhLylRhYI0Xi4M0nOs5fbzTZfOKpEgRT-GWwrPm_zJw59JNSkMhPIN2o_8xHyoh/s1600/photo+%25282%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7EAfrGh9qrJ26raBAyxJnzR8-UQXRLdsg4aVxUAS4gG1E7e-tw_hQ1q5CgGEe4lF8pmo0scL6dZg8SHhLylRhYI0Xi4M0nOs5fbzTZfOKpEgRT-GWwrPm_zJw59JNSkMhPIN2o_8xHyoh/s400/photo+%25282%2529.jpg" width="400" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1JB5zGgyf07Wqq1IZz_zm7UsN4xyx9IKXTASjpPjTfdBV39ZTi3PW4sZenc-Nfcc-fP4s98gAwHfiuSJqpZ1OyihcT7eNT2Wu7ZeaHCeWKmgE9NIXUHc5pjz1q0Z6UQH_Q6x_JAAYq6wK/s1600/photo+%25283%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1JB5zGgyf07Wqq1IZz_zm7UsN4xyx9IKXTASjpPjTfdBV39ZTi3PW4sZenc-Nfcc-fP4s98gAwHfiuSJqpZ1OyihcT7eNT2Wu7ZeaHCeWKmgE9NIXUHc5pjz1q0Z6UQH_Q6x_JAAYq6wK/s400/photo+%25283%2529.jpg" width="400" /></a><br />
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<div class="separator" style="clear: both; text-align: center;">Sausage, pate, rillettes, terrine - all of these delicacies can be found in rustic abundance at Dot's. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">In addition to their magical meat concoctions, Dot's also delivers an array of tasty dine-in menu items (+ beer & wine) and a happy hour (3-7pm). </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><i>Location: 4262 Fremont Ave North</i></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>The Jar and Staplehttp://www.blogger.com/profile/15668979956997165016noreply@blogger.com0tag:blogger.com,1999:blog-355515751533048050.post-68407686774335472592011-11-11T17:07:00.000-08:002011-11-12T15:38:18.312-08:00Around The Table with Christopher Burns: Slow Cooker Pot Roast Edition<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio1KBHVDO1Kig22A7RbJ3r3Js9OQEG60Hij0A5EvlzkRA-wr6UG8oFQ4wSgs9p9ZKTj1kX58OFkxP7q1C1wygDU503Eg-DaEvi9luz3QNx8hPKrIA4oV5Wrv4ae5kqC2HMrM41I-GVm_OT/s1600/photo2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio1KBHVDO1Kig22A7RbJ3r3Js9OQEG60Hij0A5EvlzkRA-wr6UG8oFQ4wSgs9p9ZKTj1kX58OFkxP7q1C1wygDU503Eg-DaEvi9luz3QNx8hPKrIA4oV5Wrv4ae5kqC2HMrM41I-GVm_OT/s400/photo2.JPG" width="400" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxsloTTBKvEpt0C-WyWQLD7armioyxYuLw5VkgWYHueizvzbHbXPIs52WR8MbtMa7eRnnv_GTUbqyjJCzakScg36sC4_dUnjo8dMq-pI0qABDSubJxfb1tHpwjmbzLTWx31GlaxugPawkJ/s1600/photo.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxsloTTBKvEpt0C-WyWQLD7armioyxYuLw5VkgWYHueizvzbHbXPIs52WR8MbtMa7eRnnv_GTUbqyjJCzakScg36sC4_dUnjo8dMq-pI0qABDSubJxfb1tHpwjmbzLTWx31GlaxugPawkJ/s400/photo.JPG" width="400" /></a></div>The Jar and Staplehttp://www.blogger.com/profile/15668979956997165016noreply@blogger.com0tag:blogger.com,1999:blog-355515751533048050.post-16786377824376401152011-10-10T22:51:00.000-07:002011-11-23T18:28:30.184-08:00Chocolate-Butterscotch Pudding<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrTJWLA3XbJpetdjoG_fQp_U1IrSOzdIsXU1LpD8srFkKTQ51tywlyVjatt1-8dH6staiZKqDV0C0iCwaDTa91mBMseMqehh8EPq7EntOPNpFp-IYBYEISlvW4O-ajYYKE6ak2fxAY1ZW3/s1600/photo%25282%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrTJWLA3XbJpetdjoG_fQp_U1IrSOzdIsXU1LpD8srFkKTQ51tywlyVjatt1-8dH6staiZKqDV0C0iCwaDTa91mBMseMqehh8EPq7EntOPNpFp-IYBYEISlvW4O-ajYYKE6ak2fxAY1ZW3/s400/photo%25282%2529.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
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</div><div style="text-align: justify;">I'm obsessed with homemade pudding. There is really no other way to put it. For days I have been stumbling around my house in a pudding-filled haze, all the while positing the following question to myself: could pudding be canned? If so, you know where to find me when armageddon strikes. This recipe has been adapted from Gourmet magazine.<br />
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<b>CHOCOLATE-BUTTERSCOTCH PUDDING</b><br />
Makes 6-10 servings<br />
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<b>Ingredients</b><br />
<b><br />
</b></div><div style="text-align: justify;"><i>For Butterscotch:</i><br />
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1/2 cup packed dark brown sugar<br />
2 tablespoons + 2 teaspoons cornstarch.<br />
1 1/2 cups whole milk<br />
1/2 cup heavy cream<br />
2 tablespoons unsalted butter<br />
1 teaspoon vanilla extract<br />
1/4 teaspoon salt<br />
<i><br />
For Chocolate:</i><br />
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1/2 cup sugar<br />
3 1/4 cups whole milk<br />
1/4 cup cornstarch<br />
1/8 teaspoon salt<br />
6-7 ounces semisweet chocolate<br />
1 teaspoon vanilla extract<br />
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<i>For Butterscotch Layer:</i></div><div style="text-align: justify;"><br />
Whisk together the brown sugar, cornstarch, and salt in a sauce pan or Creuset. Next, whisk in milk and cream. Bring to a boil over medium heat, whisking frequently. Once the mixture is thick enough to coat the back of a rubber spatula, remove from heat and whisk in butter and vanilla. Fill small mason jars to the halfway point with this butterscotch mixture. Set aside.<br />
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<i>For Chocolate Layer:</i></div><div style="text-align: justify;"><br />
Whisk together cornstarch, sugar, and salt in the top of a double boiler. Whisk in milk. Place mixture over simmering water and stir ever so often (being sure to scrape down the sides and the bottom of the pan). After roughly 15 minutes the mixture should begin to thicken and coat the back of a rubber spatula. Fold in chocolate (finely chopped). Once smooth, remove from heat and stir in vanilla. If lumpy, push through a fine mesh strainer. Fill the previously prepared mason jars with an equal layer of chocolate pudding and place jars in the fridge to set.<br />
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Once the pudding has been cooled and has set, remove from the fridge and top with a dollop of fresh whip cream.<br />
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Enjoy!<br />
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</div>The Jar and Staplehttp://www.blogger.com/profile/15668979956997165016noreply@blogger.com0tag:blogger.com,1999:blog-355515751533048050.post-86239939520181475292011-10-10T21:24:00.000-07:002011-11-12T15:39:36.426-08:00Around The Table with Michael Getz: Fish Stew Edition<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjenogceLY6Ven2ZyP5wyj_XtLrYPvTH0KvqAXUErkmpjwiuZrQmvYngPfz-n1NWpZaXBHc778VhYnyEN-SXglkTArDK9jTC8o_H3PSj7DPeEgMvSBZOEIO6sbQcEBvKo1JWGcNQsPZx3hk/s1600/photo%25287%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjenogceLY6Ven2ZyP5wyj_XtLrYPvTH0KvqAXUErkmpjwiuZrQmvYngPfz-n1NWpZaXBHc778VhYnyEN-SXglkTArDK9jTC8o_H3PSj7DPeEgMvSBZOEIO6sbQcEBvKo1JWGcNQsPZx3hk/s400/photo%25287%2529.JPG" width="400" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3LDBQLlzGK8uQ2Z9EkjOJzllsgvPlZtAB5ma8QFkGOH5ievzACaTJjysi3bz0KMvDL-1bx6vkMt0zg43Ad80GOQCT_uNj1u_h6qrWDzXv75tVt3koW1OpWERSviJ-9kTRcNKY32A5c7N7/s1600/photo%25288%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3LDBQLlzGK8uQ2Z9EkjOJzllsgvPlZtAB5ma8QFkGOH5ievzACaTJjysi3bz0KMvDL-1bx6vkMt0zg43Ad80GOQCT_uNj1u_h6qrWDzXv75tVt3koW1OpWERSviJ-9kTRcNKY32A5c7N7/s400/photo%25288%2529.JPG" width="400" /></a><br />
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</div>The Jar and Staplehttp://www.blogger.com/profile/15668979956997165016noreply@blogger.com0tag:blogger.com,1999:blog-355515751533048050.post-23130228991181943492011-02-26T12:08:00.000-08:002011-11-11T17:57:38.040-08:00Saturday Morning Muffins<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqqzBWZ-n6jPwZINUMg_8s24VlUL790Z-tYPdTt_LKzK2ArKYBgyGqAi7W5OWMA17z-l-rChGVKAu_osYRIvYYd5OfAFEqJtXlk1jQBI-fLgt-74f4RW0Ka91eloUvdVwh-M0nZyzx-S1X/s1600/photo.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqqzBWZ-n6jPwZINUMg_8s24VlUL790Z-tYPdTt_LKzK2ArKYBgyGqAi7W5OWMA17z-l-rChGVKAu_osYRIvYYd5OfAFEqJtXlk1jQBI-fLgt-74f4RW0Ka91eloUvdVwh-M0nZyzx-S1X/s400/photo.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
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</div><div style="text-align: justify;">It has been cold in Seattle. So cold, in fact, that I cannot bring myself to go outside today. Instead I have decided to manufacture some warmth in the form of fresh baked goods and hot french press. If you're feeling the sting of the morning frost like I am, whip yourself up a batch of these yummy fresh fruit muffins and put on the kettle. This recipe comes from one of my most cherished baking guides, <i style="text-align: justify;">Bakewise</i><span class="Apple-style-span" style="text-align: justify;"> by Shirley O. Corriher.</span></div><div style="text-align: justify;"><br />
</div><div class="p2" style="text-align: justify;">What makes this muffin recipe so lovely is the fluffy whip cream that gets folded into the batter. We have a surplus of blueberries in our house at the moment, so we made the blueberry and cream cheese variety. Feel free to substitute any fruit that suits your fancy or refrigerator.</div><div class="p1" style="text-align: justify;"><br />
<br />
</div><div class="p3" style="text-align: justify;"><span class="s1"></span></div><div class="p1" style="text-align: justify;"><b>FRESH FRUIT MUFFINS</b></div><div class="p1" style="text-align: justify;">Makes 12<span class="s2"><b><br />
</b></span></div><div class="p1" style="text-align: justify;"><br />
</div><div class="p1" style="text-align: justify;"><b>Ingredients</b></div><div class="p1" style="text-align: justify;">2 cups all purpose flour</div><div class="p1" style="text-align: justify;">2 teaspoons baking powder</div><div class="p1" style="text-align: justify;">1/2 teaspoon salt</div><div class="p1" style="text-align: justify;">1 1/4 cups sugar</div><div class="p1" style="text-align: justify;">1 large egg</div><div class="p1" style="text-align: justify;">1/2 cup canola oil</div><div class="p1" style="text-align: justify;">1/3 cup buttermilk</div><div class="p1" style="text-align: justify;">1 teaspoon pure vanilla extract</div><div class="p1" style="text-align: justify;">2 teaspoons lemon zest</div><div class="p1" style="text-align: justify;">1/2 cup heavy cream</div><div class="p1" style="text-align: justify;">1 1/2 cups room temperature fruit (we used blueberries)</div><div class="p1" style="text-align: justify;">1/2 cup sweetened cream cheese (optional)</div><div class="p2" style="text-align: justify;"><br />
</div><div class="p3" style="text-align: justify;"><span class="s1"></span></div><div class="p1" style="text-align: justify;">To begin you will want to preheat your oven to 425 degrees and place a baking stone on a shelf in the lower third of the oven. At this point it would also be smart to put a bowl in the freezer (this will be used later).</div><div class="p2" style="text-align: justify;"><br />
</div><div class="p1" style="text-align: justify;">In a large mixing bowl, beat together the flour, baking powder, salt, and sugar for a full 30 seconds.</div><div class="p2" style="text-align: justify;"><br />
</div><div class="p1" style="text-align: justify;">In medium bowl, beat the egg with a few strokes, then beat in the oil, buttermilk, vanilla, and lemon zest.</div><div class="p2" style="text-align: justify;"><br />
</div><div class="p1" style="text-align: justify;">Make a well in the dry ingredients and pour in wet ingredients. Beat together. This batter will be tender, so do not hesitate to stir vigorously. Set aside.</div><div class="p2" style="text-align: justify;"><br />
</div><div class="p3" style="text-align: justify;">Remove your bowl from the freezer and whip the heavy cream until soft peaks form. <i>Stir</i> one quarter of the whip cream into your batter. Then, <i>fold</i> in the remaining whip cream. Lastly, <i>fold</i> in your fruit.<span class="s1"></span></div><div class="p2" style="text-align: justify;"><br />
</div><div class="p1" style="text-align: justify;">Make sure that you have either sprayed your muffin tin or have lined it with baking cups. If using cream cheese (like we did), fill the cups 3/4 of the way full. Spoon in a tablespoon of sweetened cream cheese before topping the muffins off with the remaining 1/4 of batter (you can fill your cups quite full, as this batter is light). Place your pan on the oven stone and cook until well risen and brown, about 20 minutes. I find that I also have to rotate mine midway through to ensure even baking. Let cool before eating. </div><div class="p2" style="text-align: justify;"><br />
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</div><div class="p1" style="text-align: justify;">Enjoy!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div></div>The Jar and Staplehttp://www.blogger.com/profile/15668979956997165016noreply@blogger.com4tag:blogger.com,1999:blog-355515751533048050.post-33805113839029603812010-10-03T10:14:00.000-07:002011-11-11T17:47:24.059-08:00French Onion Soup<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmtAqfYGf_oQTW1QzAtWU02nR_IC9mJjULCr2lCRLaI71BR8scpF0ZicWgIEegNvkfS2CiL4kHt9cELNQAM3qX2XjdWgVokKeQg1gddsq3JAS5GDVgtVqq2g5zrSqoF8XkgMa7B-2E9BGn/s1600/photo.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmtAqfYGf_oQTW1QzAtWU02nR_IC9mJjULCr2lCRLaI71BR8scpF0ZicWgIEegNvkfS2CiL4kHt9cELNQAM3qX2XjdWgVokKeQg1gddsq3JAS5GDVgtVqq2g5zrSqoF8XkgMa7B-2E9BGn/s400/photo.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
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</div><div style="text-align: justify;">It's officially fall, my friends. Although I am already mourning the loss of fresh tomatoes, I am very much anticipating the warm and comforting recipes that the colder months seem to inspire. To kick this comfort food season off with a bang I thought I would post this wonderful recipe for french onion soup (courtesy of America's Test Kitchen). I must admit that I don't actually have this recipe on hand. In fact, I caught most of it on television while I was sitting in a waiting room somewhere. Despite the possible non-adherence to the exact specifications, the soup I did end up with turned out fantastic.<br />
<b><br />
FRENCH ONION SOUP</b><br />
Serves 6<br />
<br />
<b>Ingredients</b><br />
3 pounds red onions, sliced<br />
2 tablespoons butter<br />
4 cups chicken broth<br />
1 cup beef broth<br />
1/4 cup red wine<br />
Parsley, 1 sprig<br />
Thyme, 1 sprig<br />
1 tablespoon brown sugar<br />
2 tablespoons balsamic vinegar<br />
French bread, sliced<br />
6 deli slices of Swiss cheese,<br />
1 cup Asiago cheese, (grated)<br />
Salt and pepper, to taste<br />
<br />
First off, I strongly advise you use red onions. Yellow or white onions are not a substitute in this recipe. To begin, you will want to caramelize your onions. For this recipe I would recommend using an oven-safe, non-reactive pan (I used a Creuset dutch oven). Melt 2 tablespoons of butter into the pan on medium heat. Once melted, turn the heat up to medium-high and add the onions and a hearty pinch of salt.<br />
<br />
It will take about 45 minutes for the onions to caramelize, so be sure you stir frequently. Once the onions are finished, add your chicken and beef stock, the red wine, and the parsley and thyme (tied). Bring to a boil. Let simmer for 20-30 minutes, being sure to scrape the bottom of the pan a few times. Once the simmering time is up, add the brown sugar and balsamic vinegar. Stir and let stand for five minutes. Salt and pepper to taste. I sometimes add a bit more brown sugar and a pinch more balsamic then the recipe suggests. Use your best judgment when balancing the flavors.<br />
<br />
Ladle the soup into oven-safe bowls. Top first with bread (2 slices from a french baguette is usually sufficient), a slice of Swiss cheese, and some grated Asiago. Put under a broiler until the cheese is gooey and browned (about five minutes). Let stand for 5 minutes before serving. <br />
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Enjoy!<br />
</div>The Jar and Staplehttp://www.blogger.com/profile/15668979956997165016noreply@blogger.com1tag:blogger.com,1999:blog-355515751533048050.post-73883492945092427332010-09-26T10:27:00.000-07:002011-11-12T02:30:52.065-08:00Pasta Bolognese<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiakJQ_qWJ6DZOJ3yYRs3qJzt9w9mRNPsVjp6FFWt_-yJq6RscAynMJ5RY0rH8Hzwpj5c1H1jZaYxlzfnVnVuny9ulpsfHTUNJ0xvkp0ztSueIMR-mfpUrPmMJmntjsQPaJcfvBk_IkSMqt/s1600/photo%25284%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiakJQ_qWJ6DZOJ3yYRs3qJzt9w9mRNPsVjp6FFWt_-yJq6RscAynMJ5RY0rH8Hzwpj5c1H1jZaYxlzfnVnVuny9ulpsfHTUNJ0xvkp0ztSueIMR-mfpUrPmMJmntjsQPaJcfvBk_IkSMqt/s400/photo%25284%2529.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
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</div><div style="text-align: justify;">I'm going to be honest. Cooking meat can be weird. If you haven't spent much time with the stuff it can pose a serious challenge. It wasn't until my mid-twenties that I decided I was ready to get over my meat-cooking phobia (and I have to say, I did it with a vengeance). I have to credit a good portion of that to Hugh Fearnley-Whittingstall's The River Cottage Meat Book. This book changed my life. That said, if you don't have time to thumb through all 543 pages of Whittingstall's blessed meat bible, I suggest starting with my recipe for Pasta Bolognese.<br />
<br />
Every time I make this dish for company my guests always end up leaving with the recipe. Despite the constant repetition, I still make this dish a couple of times a month (a true testament to how easy and satisfying it is). As a side note, this recipe does take some time to cook (about five to six hours total). That said, you really don't have to watch it much as it practically cooks itself.<br />
<b><br />
PASTA BOLOGNESE</b><br />
Serves 6<br />
<br />
<b>Ingredients</b><br />
2 pounds of brisket, lightly salted and room temperature<br />
2 yellow onions, diced<br />
2 carrots, shredded<br />
2 tablespoons olive oil<br />
3-4 cups of red table wine<br />
2 tablespoons tomato paste<br />
28-44 ounces can of San Marzano plum tomatoes<br />
15 sprigs of fresh thyme (stems removed)<br />
5 sprigs of fresh oregano (stems removed)<br />
1/4 cup heavy cream<br />
1 small block of parmigiano reggiano<br />
1 pound pappardelle noodles (fresh, if possible)<br />
6 pieces of fatty bacon (optional)<br />
A dash of balsamic vinegar<br />
1-2 tablespoons brown sugar<br />
Salt and pepper to taste<br />
<br />
<br />
Before beginning the sauce, the meat needs to be braised for 3-4 hours. Lucky for you this is really easy to do. First, preheat your oven to 230 degrees. If your using the bacon, dice the meat into very small pieces and begin to cook it in a dutch oven (lid off) over medium heat until slightly crisp. Next add in one diced onion. Lower the heat and let them sweat for about 10 minutes (if you're not using the bacon, go ahead and begin the recipe by sweating out the onions). You may be wondering why the bacon is optional, my reason for that is simply personal preference. Some people love the taste that the smokey bacon imparts on the sauce. Others favor it without. Personally, I make it both ways, depending on my mood and taste on any given day. I should also say that this recipe takes a few steps away from that of a traditional bolognese sauce, so if you're a die-hard traditionalist, you may want to choose another recipe (although I promise that this one will blow your hair back).<br />
<br />
While the onions are releasing their liquid, begin to tie your brisket. Place some thyme sprigs between the string and your brisket (be sure to use oven safe string). Place the tied brisket in with the onions, and remove from heat.<br />
<br />
Add a cup of water to the meat and onion mixture you have. Wrap your dutch oven with aluminum foil and then set the heavy lid on top. Place the pot on the bottom third of your oven on a baking stone. Let cook for 3-4 hours. Check your meat every so often and replace water if it is evaporating too quickly (although I have never had this happen). I would again suggest buying an oven thermometer for oven cooking. It is the only way to truly monitor your oven's temperature. <br />
<br />
Now, it's possible that you're wondering why I wouldn't suggest browning the meat first? In this case, the meat will become so broken down that it is really not necessary to brown first. Heston Blumenthal wrote a great article that demystifies browning that can be found here:<br />
http://www.guardian.co.uk/lifeandstyle/2001/nov/24/foodanddrink.shopping<br />
<br />
Once the brisket's 3-4 hours are up, take it out of the oven and remove the tie (discard the onions but strain the remaining braising liquid into a glass - there is yummy bacon flavor in there! Let your liquid sit before skimming the fat off the top). Shred the meat with 2 steak knives or a fork (the better way). Put the meat on a plate and set aside. Add 1 tablespoon of olive oil to the dutch oven (don't wash it) and cook the other onion (diced) over medium heat until tender. Add the shredded carrots. Cook for a few minutes before adding the meat mixture back in. Cook for a few more minutes. Next, make a little well in the middle of the pan, clearing all the other ingredients. Add the tomato paste, placing it in the center of the well and letting it cook there for a few moments, stirring it delicately. When finished, mix the paste into the other ingredients. Now add the remaining braising liquid and let simmer for a moment before adding the wine. Turn the heat up to medium-high, and allow the wine to cook down to about half. Add the tomatoes (you may need more than a 28 ounce can, as sometimes I need an extra 16 ounces to have enough sauce - so use your best judgment here). Let this come to a roaring boil before turning down the heat medium-low. It will look soupy, but this will change as it cooks down. Add the herbs (chopped) and a generous pinch of salt. I like my sauce to have a lot of flavor, so I add more herbs to it then stated here. Feel free to do the same. Incorporate your herbs little by little until you've found the balance that's right for you. The same goes for salt and pepper (which you will add later). The trick is to incorporate it in little by little, using your best judgment.<br />
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Let this mixture simmer for over an hour, stirring to prevent sticking. After about an hour, add the brown sugar and taste the mixture. If it still tastes too acidic, let it continue to cook down until you no longer taste any strong acidity (it should taste sweet and balanced). If you are losing to much liquid in your sauce, replace the lid (but turn down the heat a bit if you do so). The sauce should be very thick when finished (nothing like a traditional jarred sauce). As a trick, I use a potato masher to mash up my sauce every 20 minutes or so. It really helps to break everything down and leaves you with a hearty sauce. Getting a nice balance of salt and acidity is important in this recipe too. Add a dash of vinegar here and a pinch of salt there until you reach your desired result (note: you will definitely need some generous pinches of salt at this stage). When you have found that the sauce has a balanced flavor, remove from heat and add the cream. Stir to incorporate. Grate in a 1/4 cup of Parmigiano, also stirring to incorporate. Salt and pepper to taste. Spoon over cooked noodles and garnish with more cheese and fresh basil. <br />
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Enjoy!</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>The Jar and Staplehttp://www.blogger.com/profile/15668979956997165016noreply@blogger.com1tag:blogger.com,1999:blog-355515751533048050.post-61979624098063027842010-09-17T10:15:00.000-07:002011-11-11T17:16:08.014-08:00Blackberry Jam<div style="font-family: inherit;"><div class="separator" style="clear: both; text-align: center;"></div><div style="font-family: inherit; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilDU7XOt6B0IvdqkamQ0M0y6J9gz_3qcTDC2FgcBih1URBEfAyUPmwhl1nDIXQRMpzGVzIi3ioH51br1qsBG-MCahoVPnIXNdUCEttUnAU6j9oQyNZk0aeKEAEYZD7WajKDGnk5ksC7AEC/s1600/photo%25289%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilDU7XOt6B0IvdqkamQ0M0y6J9gz_3qcTDC2FgcBih1URBEfAyUPmwhl1nDIXQRMpzGVzIi3ioH51br1qsBG-MCahoVPnIXNdUCEttUnAU6j9oQyNZk0aeKEAEYZD7WajKDGnk5ksC7AEC/s400/photo%25289%2529.JPG" width="400" /></a></div><br />
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<span style="font-size: small;">I love jam. So much so, I make a fresh jar every single week. It's such a wonderful way to take advantage of local and seasonal fruit (or to simply use up the fruits in your kitchen that are on the verge of turning). </span><span style="font-size: small;">In this recipe traditional canning techniques are not utilized, so refrigerate and consume the jam within one week (I make mine in very small batches). </span><span style="font-size: small; font-weight: bold;"> </span><span style="font-size: small;">As well, feel free to use whatever berries happen to strike your fancy.</span><span style="font-size: small; font-weight: bold;"> </span><span style="font-size: small;">I had a large basket of freshly picked blackberries at my disposal when I made my jam, so the choice for me was obvious. <br />
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If you find yourself the owner of a large berry harvest, I suggest freezing your berries and saving them for use in pies and preserves (and all kinds of baking items really) during the winter. If stored properly, your fruit can last up to 6 months in your freezer. It's a perfect system for folks, like myself, who must have a nibble of peak-season berries on a daily basis.<br />
</span><br />
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<b>BLACKBERRY JAM</b><br />
<div style="font-family: inherit;">Serves 4</div></div></div><div style="font-family: inherit; text-align: justify;"><span style="font-size: small; font-weight: bold;"></span><br />
<span style="font-size: small; font-weight: bold;">Ingredients</span></div><div style="font-family: inherit; text-align: justify;"><span style="font-size: small;">1 pint/package fresh or frozen blackberries, rinsed and picked over (if fresh)</span></div><div style="font-family: inherit; text-align: justify;"><span style="font-size: small;">1 lemon, for the juice</span></div><div style="font-family: inherit; text-align: justify;"><span style="font-size: small;">1/2 cup sugar </span></div><div style="font-family: inherit; text-align: justify;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit; text-align: justify;"><span style="font-size: small;">In a medium saucepan combine blackberries, lemon juice and water. Stir ingredients and let sit for 30 minutes. Once the fruit has rested, boil over medium heat for 10-15 minutes, stirring often. Remove from heat and transfer the fruit to a jar (with an airtight lid). Keep in the refrigerator. Serve as is.</span><br />
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<span style="font-size: small;">Enjoy! </span></div><div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinruntNbxEgc0LvUP2ebf6ZqBOKyUEPO_7ui0yN84BCL_4RJibLX1PRUeuxYphKIbf0yThZo6SGF7PQEgmI4v-jl0Qk1xrke3zTk-Cqunk6W0kxEvu38QFoe_1Go90mkcUeNL3D3GHldKB/s1600/photo(10).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
<div class="separator" style="clear: both; text-align: center;"></div>The Jar and Staplehttp://www.blogger.com/profile/15668979956997165016noreply@blogger.com0tag:blogger.com,1999:blog-355515751533048050.post-87358496317439648932010-09-12T18:00:00.000-07:002011-11-11T18:03:58.160-08:00Pork Shoulder<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuKq5dBS7UH6IrVgG2pLcZB-Fnarkfak-hsJMdJRgbqEPSNhYzw-eo73kO-54HGP_tldwiIZDMUKSmuK8Q17_8tMfCaoK6_IASfO9nQoD4CkjGUM5C3J1nmSURtzzQsGpws_UBcVuNq1cU/s1600/photo(5).JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5516256064447695858" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuKq5dBS7UH6IrVgG2pLcZB-Fnarkfak-hsJMdJRgbqEPSNhYzw-eo73kO-54HGP_tldwiIZDMUKSmuK8Q17_8tMfCaoK6_IASfO9nQoD4CkjGUM5C3J1nmSURtzzQsGpws_UBcVuNq1cU/s400/photo(5).JPG" style="cursor: pointer; float: left; height: 391px; margin: 0pt 10px 10px 0pt; width: 400px;" /></a><br />
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<span style="font-size: small;">Nothing is more delicious than slow-roasted pork in mole sauce. Throw in some homemade tortillas and a fresh tomatillo sauce, and you're in for a meal that is bound to rival that of even the best taco truck. Lucky for me, I bought a 3-pound piece of bone-in pork shoulder from Sea Breeze Farms today. To say the least, I could not get home fast enough to begin slow-roasting the living daylights out of it. After having reoccurring visions of mole this week, I jumped at the opportunity to throw together a simmering sauce of melted onions, cocoa, cinnamon, cloves and a whole orange. </span><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><br />
<div style="font-family: inherit;"><span style="font-size: small;">I usually slow-roast my meat at 230 degrees for five hours before pulling it apart and boiling down the juices. This leaves one with ample time to not only prep the tortillas and tomatillo sauce, but also down about a half a bottle of wine. </span></div></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">If you have some pork shoulder, wine and spare time at your disposal, I highly recommend this simple meal (it is guaranteed to make your knees wobble with joy). You and your diners will thank me later. I promise.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div></div><div face="georgia" style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><b>SLOW-ROASTED PORK SHOULDER</b></span></div><div face="georgia" style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;">6 servings</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;"><b>Ingredients<br />
</b></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;">1 large onion, diced</span><br />
<span style="font-size: small;">3 pounds of pork shoulder, bone-in</span><br />
<span style="font-size: small;">2 small heads garlic, diced</span><br />
<span style="font-size: small;">2 black peppercorns</span><br />
<span style="font-size: small;">1 orange, cut in half</span><br />
<span style="font-size: small;">2 tablespoons salt</span><br />
<span style="font-size: small;">2 dried chiles, blended into powder (optional)</span><br />
<span style="font-size: small;">5 whole cloves, poked into the rind of the orange</span><br />
<span style="font-size: small;">2 tablespoons cinnamon</span><br />
<span style="font-size: small;">1/8 cup cocoa powder (not Dutch)</span><br />
<span style="font-size: small;">2 tablespoons brown sugar</span><br />
<span style="font-size: small;">3 cups water (more or less, water should come about 2 1/2 inches up the pot)</span><br />
<span style="font-size: small;">Salt to taste (season at the end of cooking)</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;">If possible, rub the pork shoulder with a mixture of cocoa powder, cinnamon and a pinch of salt the night before you plan on cooking it.Tie the pork shoulder and hang it in your fridge (or, more likely, place it on a cooling rack that sits atop a square baking pan).</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><br />
An hour and a half before you plan on cooking, take the pork shoulder out of the fridge and set aside so it can come to room temperature.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><br />
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<span style="font-size: small;">Preheat the oven to 230 degrees (I suggest getting an oven thermometer to make sure your oven temperature is correct). Put the onions in a heavy oven proof dish with a lid (I suggest a large dutch oven) and set on a burner over medium-low heat.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><br />
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<span style="font-size: small;">Sprinkle with 2 generous pinches of salt, and cook, stirring from time to time, for about 20 minutes, until the onions have released much of their liquid.</span><br />
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<span style="font-size: small;">Remove from heat. Mix in the cinnamon, cocoa, a pinch of salt, peppercorns and the garlic cloves into the pot.</span><br />
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</span><br />
<span style="font-size: small;">If using the chile, add the powder now, as well. Stir until all the ingredients are incorporated into the onion mixture. Add the orange (squeeze some of the juice into the pot before throwing the whole orange in), then place the pork shoulder into your oven proof dish. Add a cup of water. Cover with aluminum foil and place lid on top. Let the pork cook for 4-5 hours. Check the liquid level every so often. Add water if liquid is evaporating too quickly.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">When the pork is done cooking, take the meat from the liquid and put it on a plate (remove tie). Discard orange and peppercorns from the liquid. Bring the liquid to a soft boil. Cook it down by half. While liquid simmers, pull the pork meat off the bone (should look like very thin strips). Add the meat to the liquid and cook down until it is quite thick. Add brown sugar. Squeeze in some fresh lime juice. Salt to taste (don't be too cautious with the salt but don't go too nuts either!). Serve with homemade tortillas and tomatillo sauce.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><br />
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<span style="font-size: small;">Use the extended cook time to prep the tortillas. Recipe adapted from </span><span style="font-size: small; font-style: italic;">Everyday Mexican </span><span style="font-size: small;">by Rick Bayless.</span><br />
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</span><br />
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</span><br />
<b><span style="font-size: small;">CORN TORTILLAS</span></b><span style="font-size: small;"><br />
Makes 15 tortillas<br />
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</span></div><div class="recipe-rule" style="font-family: "Trebuchet MS",sans-serif; font-weight: bold; text-align: justify;"><span style="font-size: small;">Ingredients</span></div><div class="recipe-text-fe" style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;">1 3/4 cups powdered masa harina for tortillas (Maseca brand is widely available)</span></div><div class="recipe-text-fe" style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;">1 tablespoon toasted cumin seeds (hand ground) and 3 tablespoons honey</span><br />
<span style="font-size: small;">Water </span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><br />
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<span style="font-size: small;">If using powdered masa harina, <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF4j27PB9XpIKCCMFfacarneDWluJRgvZ1u8qml15LN3AkXGbevsGMNf6CEoNC4ykDFY4nhUEuH1F6xaNIl8k-mGWig4fwMNpOeEjfEfsg-nRELwBciZ9ZlmfCod6osIcpa72VZcF93Xhd/s1600/photo(8).JPG"></a>measure into bowl and add 1 cup plus 2 tablespoons hot tap water. Add cumin and honey. Mix with hand, kneading until thoroughly combined. Cover and let stand 15 minutes. If using fresh masa, scoop into bowl. Break up and knead a few times until smooth.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><br />
<span style="font-size: small;">Set large griddle (one that stretches of 2 burners) or 2 skillets on stovetop. Set heat under one end of griddle (or one skillet) at medium. Set heat under other end (or other skillet) at medium-high. </span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><br />
<span style="font-size: small;">Gently squeeze dough. If it is stiff (it probably will be), knead in water 1 or 2 teaspoons at a time until the dough feels like soft cookie dough—not stiff, but not sticky. Divide evenly into 15 pieces and roll each into a ball.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><br />
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<span style="font-size: small;">Gather 2 pieces of wax paper larger than tortilla press. Open press. Lay in one piece of wax paper. Lay dough ball in center. Gently mash. Top with second piece of wax paper. Close press. Press gently—enough to mash dough into 1/8-inch disc. Pull off top piece of wax paper. Set aside.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: justify;"><span style="font-size: small;"><br />
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<span style="font-size: small;">Place uncooked tortillas on the heated griddle. Cook 30 seconds on each side. Place cooked tortillas in a ceramic tortilla warmer.</span><br />
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<span style="font-size: small;">Enjoy! </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"></div><div style="text-align: justify;"><b></b></div>The Jar and Staplehttp://www.blogger.com/profile/15668979956997165016noreply@blogger.com0