tag:blogger.com,1999:blog-68342643137592373492024-02-07T14:47:35.670-05:00Sticky, Gooey, Creamy, ChewyA blog about food...with a little life thrown in.Susan @ SGCChttp://www.blogger.com/profile/00156812413651058664noreply@blogger.comBlogger255125tag:blogger.com,1999:blog-6834264313759237349.post-77070514548111245262009-07-10T02:04:00.004-04:002009-07-10T02:10:18.939-04:00Bye, Bye Blogger, Goodbye<div style="text-align: center;"><a href="http://lh4.ggpht.com/_AOecqF0gbWo/SlbaAk7PfhI/AAAAAAAADyQ/BMmhDDqwKOA/s1600-h/goodbye-blogger-1%5B3%5D.jpg"><img style="border: 0px none ;" alt="goodbye-blogger-1" src="http://lh5.ggpht.com/_AOecqF0gbWo/SlbaA9vXJII/AAAAAAAADyU/i0b2iYC8cps/goodbye-blogger-1_thumb%5B1%5D.jpg?imgmax=800" border="0" width="504" height="380" /></a></div><p> </p> <p style="text-align: justify;">Well, Dear Readers, the time has come for me to spread my wings and fly. I created this blog on <a href="http://www.blogger.com/" target="_blank">Blogger</a> in September of 2007, and at the time it was the right choice for me. I was brand new to blogging and knew next to nothing about code, HTML, CSS (or even DSLR)! I still don't know that much, but I have learned a few things. But, over time I've grown a little restless. I began to want more than Blogger could give me. I wanted pages, plugins and a fancy schmancy header, and I didn't want to have to hack the hell out of my template to get them! So, I found a smart, creative and talented <a href="http://moxiedesignstudios.com/" target="_blank">web designer</a> who picked my brain, read my mind and designed a brand new, beautiful web site for me. </p> <p style="text-align: justify;">I am thrilled and excited (and a little scared) to announce that some time within the next twenty-four hours, Sticky, Gooey, Creamy, Chewy will switch to the <a href="http://wordpress.org/" target="_blank">WordPress</a> platform and move over to its very own domain. My new web address will be:</p> <p><span style="color: rgb(223, 6, 6);font-size:180%;" ><strong><a href="http://stickygooeycreamychewy.com/">http://stickygooeycreamychewy.com</a></strong></span><span style="color: rgb(223, 6, 6);"> </span></p> <p style="text-align: justify;"><span style="color: rgb(223, 6, 6);"><span style="color: rgb(0, 0, 0);">If you have SGCC bookmarked, you will need to change it to reflect the new address. If you subscribe to SCGG's feed, (and I really appreciate it if you do), you don't have to change anything. My feed will remain the same.</span> </span></p> <p style="text-align: justify;">My sincerest thanks go out to all of you who have supported me and this blog for the past two years. You have made my life richer (and my hips wider)! I hope you all will continue to visit me at my new digs. I look forward to many delicious years to come at the new and improved <a href="http://stickygooeycreamychewy.com/">Sticky, Gooey, Creamy, Chewy</a>!</p> <p>See you there!</p>Susan @ SGCChttp://www.blogger.com/profile/00156812413651058664noreply@blogger.com5tag:blogger.com,1999:blog-6834264313759237349.post-90682731051912778292009-07-09T13:00:00.003-04:002009-07-09T13:14:15.726-04:00Lemon Cream Cheese Pound Cake<div style="text-align: center;"><a href="http://lh4.ggpht.com/_AOecqF0gbWo/SlYiCFqRbWI/AAAAAAAADxs/j0IpycCmI7Y/s1600-h/lemon-poundcake-3%5B3%5D.jpg"><img style="border: 0px none ;" alt="lemon-poundcake-3" src="http://lh5.ggpht.com/_AOecqF0gbWo/SlYiCaz5JCI/AAAAAAAADxw/8B-7D8PmYnI/lemon-poundcake-3_thumb%5B1%5D.jpg?imgmax=800" width="504" border="0" height="421" /></a></div><p align="justify"> </p> <p align="justify">It was a dark and stormy night. A dense blanket of clouds lined the sky, obscuring every star. The rain fell in thick sheets, punctuated by bright, blinding flashes of lightening and deafening claps of thunder. The weather outside was not fit for man or beast! </p> <p align="justify">I sat at my computer, (probably not a smart thing to do during a thunderstorm), and commiserated with several of my <a href="http://twitter.com/" target="_blank">Twitter</a> friends who were experiencing the same conditions. The funny thing was that most of us were exercising our frustrations in the exact same way - by baking - and tweeting about it! </p> <p align="justify">In the midst of all that tumultuousness, I wanted to bake something to brighten things up a bit, figuratively speaking, of course. I searched through my stash of saved recipes and came across one for a <a href="http://smittenkitchen.com/2009/03/cream-cheese-pound-cake-strawberry-coulis/" target="_blank">Cream Cheese Pound Cake</a> that I had bookmarked a while back from <a href="http://smittenkitchen.com/" target="_blank">Smitten Kitchen</a>. Now, you're probably wondering how a dense, rich pound cake could possibly impact the weather. It can't. But, when you add lots of bright, sunny lemon flavor to it, you can almost forget how miserable it is outside!</p> <div style="text-align: center;"><a href="http://lh6.ggpht.com/_AOecqF0gbWo/SlYiC5vYvHI/AAAAAAAADx0/07x8Wj5t_Yc/s1600-h/lemonzest1%5B11%5D.jpg"><img style="border: 0px none ;" alt="lemonzest1" src="http://lh4.ggpht.com/_AOecqF0gbWo/SlYiDKjx1gI/AAAAAAAADx4/d3SSABBpmo4/lemonzest1_thumb%5B9%5D.jpg?imgmax=800" width="454" border="0" height="342" /></a></div><p align="justify"> </p> <p align="justify">This recipe deviates from traditional pound cake recipes in that it calls for a quarter pound of cream cheese to be added in place of the same amount of butter. I didn't notice any significant difference in the texture of the cake. It was still very dense, moist and rich. But, there was a gentle tang to it that married really beautifully with the lemon. And, the top of the cake developed a wonderful crunchy, crackly crust. I don't know if the cream cheese had anything to do with this, but it was lovely. </p> <div style="text-align: center;"><a href="http://lh5.ggpht.com/_AOecqF0gbWo/SlYiDvvQRuI/AAAAAAAADx8/Oh3XWZlCyZ0/s1600-h/lemon-poundcake-2%5B3%5D.jpg"><img style="border: 0px none ;" alt="lemon-poundcake-2" src="http://lh3.ggpht.com/_AOecqF0gbWo/SlYiEH2Al7I/AAAAAAAADyA/7-uDaAbQuLQ/lemon-poundcake-2_thumb%5B1%5D.jpg?imgmax=800" width="504" border="0" height="586" /></a></div><p align="justify"> </p> <p align="justify">This has become my hands down favorite pound cake, no matter what the weather! It is absolutely scrumptious! I certainly hope that you'll give it a try. If you don't, you'll be missing out on something very special.</p> <p align="justify"><em><strong>Lemon Cream Cheese Pound Cake</strong> <br />Adapted from Staff Meals from Chanterelle via <a href="http://smittenkitchen.com/" target="_blank">Smitten Kitchen</a> <br /><a href="http://stickygooeycreamychewy.googlepages.com/lemoncreamcheesepoundcake" target="_blank">(Printable Recipe)</a> </em></p> <p><em>Makes two 5 x 9 loaf cakes or one 12-cup bundt cake</em></p> <p><em>Ingredients:</em></p> <p><em>1 1/2 cups (3 sticks) unsalted butter, at room temperature <br />1 package (8 ounces) cream cheese, at room temperature <br />3 cups sugar <br />Zest from 2 lemons <br />6 large eggs <br />1 teaspoon pure vanilla extract <br />1 teaspoon pure lemon extract <br />3 cups all purpose flour <br />1 teaspoon salt </em></p> <p><em>Directions:</em></p> <p align="justify"><em>Preheat the oven to 325°F. Lightly butter and flour two 5 x 9 loaf pans. Alternately, you can use a 12-cup bundt pan. </em></p> <p align="justify"><em>Mix the sugar and the lemon zest in a small bowl and rub the zest into the sugar with your fingers. The warmth from your fingers will release the oils from the zest and flavor the sugar. Set aside. </em></p> <p align="justify"><em>Place the butter and cream cheese in a large bowl and beat with a mixer on medium speed until smooth. Add the sugar, increase the speed to high, and beat until light and airy, about five minutes. Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add the vanilla and lemon extracts. Then, add the flour and salt all at once. Mix just until incorporated. </em></p> <p align="justify"><em>Pour the batter into the prepared pan(s) and shake lightly to even out the top. Bake until the cake is golden brown and a toothpick inserted in the cake comes out clean, about 1 1/4 hours. </em></p> <p align="justify"><em>Cool the cake(s) on a rack for 20 minutes. Remove the cake(s) from the pan(s) and let cool completely. </em></p> <p align="justify"><em>Serve at room temperature. </em></p> <p align="justify"><em>Enjoy!</em></p> <p align="justify"><a href="http://lh6.ggpht.com/_AOecqF0gbWo/SlYlPyD4aKI/AAAAAAAADyI/g-glsf-U1wA/s1600-h/From%20the%20Archives%5B3%5D.jpg"><img style="border: 0px none ;" alt="From the Archives" src="http://lh6.ggpht.com/_AOecqF0gbWo/SlYlQN5vvAI/AAAAAAAADyM/fnPkO-7vAMw/From%20the%20Archives_thumb%5B1%5D.jpg?imgmax=800" width="204" border="0" height="137" /></a> </p> <p align="justify"><a href="http://stickygooeycreamychewy.blogspot.com/2008/03/oh-how-i-hate-to-get-up-in-morning.html">Clementine Cake</a></p> <p align="justify"><a href="http://stickygooeycreamychewy.blogspot.com/2008/04/lemon-yogurt-cakelets-for-little.html">Lemon Yogurt Cakelets</a></p> <p align="justify"><a href="http://stickygooeycreamychewy.blogspot.com/2009/05/twd-lemon-tart-brulee.html">Lemon Tart Brulee</a></p> <p align="justify"><a href="http://stickygooeycreamychewy.blogspot.com/2008/01/sunny-skies-lemon-pies-andfruit-flies.html">Lemon Meringue Pie</a></p>Susan @ SGCChttp://www.blogger.com/profile/00156812413651058664noreply@blogger.com19tag:blogger.com,1999:blog-6834264313759237349.post-70985538216941304212009-07-05T21:15:00.004-04:002009-07-05T23:07:01.869-04:00July Dinner and a Movie: Breakfast at Tiffany's<div style="text-align: center;"><a href="http://lh5.ggpht.com/_AOecqF0gbWo/SlFQN3JogvI/AAAAAAAADxM/2fKvkQ0MTNk/s1600-h/breakfast_at_tiffanys-poster%5B6%5D.jpg"><img style="border: 0px none ;" alt="breakfast_at_tiffanys-poster" src="http://lh6.ggpht.com/_AOecqF0gbWo/SlFQOCug4OI/AAAAAAAADxQ/hQ63IdOMx9A/breakfast_at_tiffanys-poster_thumb%5B4%5D.jpg?imgmax=800" border="0" width="404" height="608" /></a></div><p align="justify"> </p> <p align="justify">For this month's Dinner and a Movie event, I've selected another one of my favorite films of all time - <a href="http://www.imdb.com/title/tt0054698/">Breakfast at Tiffany's</a>. Released in 1961, Breakfast at Tiffany's is an utterly delightful, yet occasionally dark film about life, love and following your dreams. It was directed by <a href="http://en.wikipedia.org/wiki/Blake_Edwards">Blake Edwards</a> and stars the heavenly <a href="http://en.wikipedia.org/wiki/Audrey_Hepburn">Audrey Hepburn</a> and the hunky <a href="http://en.wikipedia.org/wiki/George_Peppard">George Peppard</a>. The movie was based on a 1958 novella of the same name written by <a href="http://en.wikipedia.org/wiki/Truman_Capote">Truman Capote</a>. </p> <p align="justify">Played by Hepburn, the film's main character Holly Golightly, is a charming and madcap gadabout working her way through cocktail parties (and men) on Manhattan's swank East Side. She lives in partially furnished apartment, owns a cat with no name and earns her living collecting "powder room money" from the the wealthy men she dates. She also gets rid of the "mean reds" by visiting Tiffany's jewelry store, where she says, "... Nothing very bad could happen to you there, not with those kind men in their nice suits, and that lovely smell of silver and alligator wallets....".</p> <div style="text-align: center;"><a href="http://lh5.ggpht.com/_AOecqF0gbWo/SlFQOXbyJbI/AAAAAAAADxU/QKEUAIwRF-g/s1600-h/breakfast460%5B3%5D.jpg"><img style="border: 0px none ;" alt="breakfast460" src="http://lh6.ggpht.com/_AOecqF0gbWo/SlFQOkNWzfI/AAAAAAAADxY/Zebq9BHoMIM/breakfast460_thumb%5B1%5D.jpg?imgmax=800" border="0" width="464" height="304" /></a></div><p align="justify"> </p> <p align="justify">Holly is a nomad, ever seeking a place that she can call home. She never allows herself to care too much or get too attached to anyone or anything, because she is always searching. Almost everything she says and does in the film illustrates this outlook on life, and her inability to settle down. For her, the famed Tiffany's represents security and a sense of belonging. Yet, these are the very things that Holly runs from. </p> <p align="justify">Enter Paul Varjak, or "Fred", as Holly calls him. Paul is a struggling young writer who moves into Holly's apartment building one day. Paul is everything that Holly is not - staid, conservative and responsible. Still, the two become fast friends and ultimately fall in love. </p> <div style="text-align: center;"><a href="http://lh4.ggpht.com/_AOecqF0gbWo/SlFQOxSbUwI/AAAAAAAADxc/SjW-UmDEisA/s1600-h/Breakfast_at_Tiffanys_span%5B3%5D.jpg"><img style="border: 0px none ;" alt="Breakfast_at_Tiffanys_span" src="http://lh3.ggpht.com/_AOecqF0gbWo/SlFQPI9RiZI/AAAAAAAADxg/3L3wNaS4N-o/Breakfast_at_Tiffanys_span_thumb%5B1%5D.jpg?imgmax=800" border="0" width="464" height="347" /></a></div><p align="justify"> </p> <p align="justify">The psychological struggle between the need for stability and the desire for freedom is evident throughout the film, and is perhaps the central theme of Breakfast at Tiffany's. This conflict defines the relationship between Paul and Holly, who are opposing forces drawn together, each pulling out what they lack from each other. Holly Golightly's story is perhaps in some way a part of all of us. The part that is constantly searching for our place in the world.</p> <p align="justify">Aside from its subtext, Breakfast at Tiffany's is all at once quirky, funny, stylish, sophisticated, and bittersweet. And, Audrey Hepburn is sublime! What more could you ask for in a movie?</p> <p align="justify">I hope you'll join my co-host Marc from <a href="http://www.norecipes.com/">No Recipes</a> and I in this month's Dinner and a Movie. I think there's lots of inspiration to be found in Breakfast at Tiffany's from breakfast dishes to cocktail party fare. </p> <div style="text-align: center;"><a href="http://lh3.ggpht.com/_AOecqF0gbWo/SlFQPW30RBI/AAAAAAAADxk/YQEm78K6pSw/s1600-h/dinner_movie%5B3%5D.jpg"><img style="border: 0px none ;" alt="dinner_movie" src="http://lh6.ggpht.com/_AOecqF0gbWo/SlFQPpCm7wI/AAAAAAAADxo/KEexgHH7NZw/dinner_movie_thumb%5B1%5D.jpg?imgmax=800" border="0" width="464" height="280" /></a></div><p align="justify"> </p> <p align="justify">If you want to play along, visit our <a href="http://www.norecipes.com/dinner-movie/">Dinner and a Movie page</a> to get the rest of the details. Try to get your submissions in by the 20th of July, but a day or two later is okay. I'll post the roundup by the 25th. </p> <p align="justify"> </p> <p align="justify"> </p> <p align="justify"></p>Susan @ SGCChttp://www.blogger.com/profile/00156812413651058664noreply@blogger.com18tag:blogger.com,1999:blog-6834264313759237349.post-21653787304459516902009-07-03T01:24:00.003-04:002009-07-03T01:27:16.063-04:00Finally! The Winners of My Razor Clams Recipe Contest!<div style="text-align: center;"><a href="http://lh6.ggpht.com/_AOecqF0gbWo/Sk2WBw3JmbI/AAAAAAAADwk/AdtAKaErl-Q/s1600-h/razor-clams-2%5B3%5D.jpg"><img style="border: 0px none ;" alt="razor-clams-2" src="http://lh3.ggpht.com/_AOecqF0gbWo/Sk2WCLylRgI/AAAAAAAADwo/F5eNeCEZuWw/razor-clams-2_thumb%5B1%5D.jpg?imgmax=800" width="504" border="0" height="552" /></a></div><p align="justify"> </p> <p align="justify">I know you're probably wondering about the results of my <a href="http://stickygooeycreamychewy.blogspot.com/2009/06/share-winning-recipe-for-theseand-win.html" target="_blank">razor clam contest</a>. Yes, it's been a long time coming, but I'm finally ready to announce the recipe I selected as the fate for my precious razor clams. There are two reasons why it took so long, the first being that I didn't want to announce the winner until I had actually had <em>made</em> the recipe to show you. That required setting up a big enough block of time for me to prepare the dish, photograph it, process the photos and write the post. You know the drill. It seemed like every time I planned to do this, something came up and got in my way! </p> <p align="justify">The second reason is that I received so many fantastic recipes and ideas that it was really, really, really hard for me to choose just one. In fact, I didn't. Since I had a a total of five pounds of razor clams in my freezer, (my sous chefs and) I decided to choose not one, but <strong>THREE</strong> winning recipes! Even so, it was still a very difficult choice, making me wish that I had bought a <em>lot </em>more of those clams.</p> <div style="text-align: center;"><a href="http://lh6.ggpht.com/_AOecqF0gbWo/Sk2WCRKzLmI/AAAAAAAADws/iGU7jGoUPgE/s1600-h/razor-clams-4%5B3%5D.jpg"><img style="border: 0px none ;" alt="razor-clams-4" src="http://lh3.ggpht.com/_AOecqF0gbWo/Sk2WCxFuMWI/AAAAAAAADww/XciJLuSPHq8/razor-clams-4_thumb%5B1%5D.jpg?imgmax=800" width="504" border="0" height="338" /></a></div><p align="justify"> </p> <p align="justify">As I stated in my earlier post, my criteria for selecting a winning recipe was originality, availability of ingredients and ease of preparation. I also stated that my clams were already cleaned and shelled. So, while many of you submitted great recipes calling for unshelled clams, I couldn't use them. All three of the recipes we chose met this criteria and yet, were very different. I've made one already, and can't wait to try the other two!</p> <p align="justify">So, without further ado, here are the three winners of one of these:</p> <p style="text-align: center;"><a href="http://lh3.ggpht.com/_AOecqF0gbWo/Sk2WDOxRVGI/AAAAAAAADw0/n9scE_WGbC4/s1600-h/Cuisipro-Rasp%5B4%5D.jpg"><img style="border: 0px none ;" alt="Cuisipro-Rasp" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUKbe5NtZvn30VeBMiGIlR1M1cOf8yWgbSzc374vwGCggpUX1o-43youZRxueJDJ73n2z-dvBpej6p2-ZbF29krLpyKTiSI0HxBXYf6dxKi3LVeSzrGteUi9Ir_VbvjYau8XYbRRe8rPgW/?imgmax=800" width="500" border="0" height="251" /></a><br /></p><p style="text-align: left;">Are you ready?</p> <p align="justify">Really, really ready?</p> <p align="justify">Okay. Here we go!</p> <p align="justify"><strong><span style="font-size:130%;">Drumroll, please.....</span></strong></p> <p align="justify"><a href="http://www.sailcat.com/" target="_blank"><strong><span style="font-size:130%;color:#000000;">Sailcat</span></strong></a></p> <p align="justify"><em><span style="color:#bd0d09;">"While not the lowest calorie preparation, razor clams benefit from a hot oil bath to a greater degree than any other food this humble cook has had the pleasure to encounter. </span></em></p> <p align="justify"><em><span style="color:#bd0d09;">Dip clams into rice flour coating evenly. (Regular flour may be used but rice flour is best). Flour may be seasoned with any dry seasonings you like (pepper, garlic, herbs etc.) </span></em></p> <p align="justify"><em><span style="color:#bd0d09;">Dip floured fish into lightly beaten eggs. </span></em></p> <p align="justify"><em><span style="color:#bd0d09;">Roll egg coated fish into Panko bread crumbs (the best) and shake off excess so breading isn't too thick) </span></em></p> <p align="justify"><em><span style="color:#bd0d09;">After rolling in Panko crumbs and before you fry in oil, always put battered items in the freezer for at least 20 minutes. This is a secret for a restaurant quality fish fry! I have frozen breaded razor clams for up to a week before frying. When the Panko gets frozen to the egg wash, it sticks like cement and the crumbs never fall off and the results are beautiful. </span></em></p> <p align="justify"><em><span style="color:#bd0d09;">Cook in peanut (first choice) or other vegetable oil which has been heated to 375 degrees. Cook for one minute or less. Razors will toughen if overcooked. You want the clams to be done right as the bread crumbs start to turn golden. </span></em></p> <p align="justify"><em><span style="color:#bd0d09;">Enjoy one of the most succulent seafood entrees on the planet!" </span></em></p> <div style="text-align: center;"><a href="http://lh4.ggpht.com/_AOecqF0gbWo/Sk2WDntQRvI/AAAAAAAADw8/5K63xxbUqIM/s1600-h/razor-clams-3%5B3%5D.jpg"><img style="border: 0px none ;" alt="razor-clams-3" src="http://lh6.ggpht.com/_AOecqF0gbWo/Sk2WDyB5BXI/AAAAAAAADxA/NJk1GPeUf9I/razor-clams-3_thumb%5B1%5D.jpg?imgmax=800" width="504" border="0" height="398" /></a></div><p align="justify"> </p> <p align="justify"><strong>This is the first recipe I used, and the one highlighted in these pictures. </strong></p> <p align="center">********************</p> <p><strong><span style="font-size:130%;">Toni</span></strong></p> <p align="justify"><em><span style="color:#bd0d09;">"When I read your dilemma, I immediately called my friend Darren who used to live on a boat in Seattle. He came back with this recipe for razor clam fritters, which he said he used to make all the time and people couldn't stop eating them and RAVING! </span></em></p> <p align="justify"><em><span style="color:#bd0d09;">In a food processor: </span></em></p> <p align="justify"><em><span style="color:#bd0d09;">1 medium sweet onion <br />1 large leek - whites only <br />1 scallion <br />2 cloves garlic, slightly minced <br />1 C fennel bulb, cubed </span></em></p> <p align="justify"><em><span style="color:#bd0d09;">Pulse till coarsely chopped. Put the mixture in a large bowl and add: </span></em></p> <p align="justify"><em><span style="color:#bd0d09;">Kernels off 1 ear fresh corn <br />1/4C corn meal <br />1/2C AP flour </span></em></p> <p align="justify"><em><span style="color:#bd0d09;">Toss to coat everything with flour and corn meal. </span></em></p> <p align="justify"><em><span style="color:#bd0d09;">Finely dice 3 C clams <br />Add 2 large eggs plus 1 egg white <br />Salt and Pepper to taste <br />1 head flat leafed parsley, chopped <br />2 TBS fennel leaves, minced <br />1 C whole milk <br />1 generous C grated parmegiano-reggiano <br />2C Panko bread crumbs <br />zest of 1 lemon </span></em></p> <p align="justify"><em><span style="color:#bd0d09;">Combine all ingredients. You should have a mixture which can be shaped into balls and then flattened. </span></em></p> <p align="justify"><em><span style="color:#bd0d09;">Heat a heavy skillet. Spray with oil. Add the fritters and fry on both sides - slowly on side 1, then turning up the heat and frying until crispy on both sides.</span></em></p> <p align="justify"><em><span style="color:#bd0d09;"> Serve with tartar sauce - either home made or store bought. Either way, the play of the corn against the lemon zest is a knockout, and anyone who turns their nose up at a tartar sauce out of a jar will probably not count among your best friends anyway!"</span></em> </p> <p align="center">********************</p> <p align="justify"><strong><a href="http://thecuttingedgeofordinary.blogspot.com/" target="_blank"><em><span style="font-size:130%;color:#000000;">Lisa @ The Cutting Edge of Ordinary</span></em></a></strong></p> <p align="justify"><em><span style="color:#bd0d09;">"I have had this recipe bookmarked for a bit. It calls for a pound of those suckers! </span></em></p> <p align="justify"><a href="http://www.cookthink.com/recipe/11120/Portuguese_Razor_Clam_Rigatoni"><em><span style="color:#bd0d09;">http://www.cookthink.com/recipe/11120/Portuguese_Razor_Clam_Rigatoni</span></em></a></p> <p align="justify"><em><span style="color:#bd0d09;">Sounds delicious!"</span></em></p> <p align="left">Congratulations, you three! I <em>loved</em> the recipes you submitted, and intend to recreate each of them! Please email me at stickygooeycreamychewyATgmailDOTcom, with your snail mail addresses so that I can get your prizes out to you.</p> <p align="justify">Thanks also to everyone else who submitted a recipe or preparation idea for my razor clams. I wish I could send you all a prize! </p> <p align="justify"></p>Susan @ SGCChttp://www.blogger.com/profile/00156812413651058664noreply@blogger.com13tag:blogger.com,1999:blog-6834264313759237349.post-9786085786110773262009-06-30T01:40:00.003-04:002009-07-01T00:59:05.095-04:00TWD: Perfect Party Cake<div style="text-align: center;"><a href="http://lh5.ggpht.com/_AOecqF0gbWo/SkmmyogZ0jI/AAAAAAAADwc/d32ebRfVk2M/s1600-h/Party-Cake%20collage%5B10%5D.jpg"><img style="border: 0px none ;" alt="Party-Cake collage" src="http://lh4.ggpht.com/_AOecqF0gbWo/SkmmyyYDkZI/AAAAAAAADwg/2679xe_KJEg/Party-Cake%20collage_thumb%5B6%5D.jpg?imgmax=800" border="0" width="541" height="541" /></a></div><p align="justify"> </p> <p align="justify">When I first made Dorie's fabulous Perfect Party Cake a little over a year ago for a <a href="http://stickygooeycreamychewy.blogspot.com/2008/03/its-partytime-with-daring-bakers.html" target="_blank">Daring Bakers challenge</a>, I remember commenting that I wished I'd had an actual party to bring it to. Well, it took a while, but I finally got that wish. Last month was my twin nephews' 7th birthday, and when I saw that the Perfect Party Cake was in the TWD queue, I volunteered to make it for the twins' party. </p> <p align="justify">The Perfect Party Cake starts with layers of lovely moist and light white cake, which are filled with raspberry jam and enveloped in clouds of fluffy white Swiss buttercream. Then, sweet, tender flaked coconut is pressed all around the perimeter of the cake. The result is a beautiful mountain of snowy cake perfection.</p> <div style="text-align: center;"><a href="http://lh3.ggpht.com/_AOecqF0gbWo/SkmlPX-0PFI/AAAAAAAADwE/4pW8ecD9tBM/s1600-h/party-cake-slice%5B3%5D.jpg"><img style="border: 0px none ;" alt="party-cake-slice" src="http://lh6.ggpht.com/_AOecqF0gbWo/SkmlPgr6ujI/AAAAAAAADwI/r3tkFqGUeSA/party-cake-slice_thumb%5B1%5D.jpg?imgmax=800" border="0" width="504" height="786" /></a></div><p align="justify"> </p> <p align="justify">Because I had already made this recipe as written once before, I wanted to do it a little differently this time. Also, since I was making the cake for two little boys, I wanted to make it a little more kid-friendly. For the filling, instead of the raspberry jam, I used strawberry jam and fresh, sliced strawberries with a thin layer of lemon curd on top. I nixed the coconut altogether, because the boys don't care for it. </p> <p align="justify">Probably the <em>last</em> term I would ever use to describe myself is "cake decorator". I'm pretty hopeless in <em>that </em>department! <a href="http://en.wikipedia.org/wiki/Anime" target="_blank">Anime</a> characters and <a href="http://en.wikipedia.org/wiki/Transformers" target="_blank">Transformers</a> were just not happening. But still, I wanted the twins' cake to look fun and whimsical. I tried to achieve that by decorating the cake with multi-colored polka dots that I made with a fondant cutter out of <a href="http://www.wilton.com/store/site/product.cfm?id=3E310A5F-475A-BAC0-513EBB4AAC195A7E" target="_blank">candy melts</a>. I also found some really pretty candy melts that were white with multi-colored sparkles in them. I melted those down and let them harden into one big block. Then, I used a vegetable peeler to make big candy curls, which I piled on top of the cake. It was perfect because the flecks in the candy curls matched all of the different colors of the polka dots. </p> <div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxvxo9zC34SFW0nCM6KeTDnx0QOzaQo3iaEyRCQvIbM7-eVNVW6o-fsANq4s7za8_k5j-SUjUX7D4qygZ4MA8adcRBOx4EfUDTmrXV7ph5oodPbQjJ7g5h0dej_4bIyRw9fnx-wRDAIEuD/s1600-h/party-cake-3%5B3%5D.jpg"><img style="border: 0px none ;" alt="party-cake-3" src="http://lh4.ggpht.com/_AOecqF0gbWo/SkmlQOauKKI/AAAAAAAADwQ/I5Fldeztlhw/party-cake-3_thumb%5B1%5D.jpg?imgmax=800" border="0" width="504" height="415" /></a></div><p align="justify"> </p> <p align="justify">There were lots of "oohs" and "aahs" heard around the party table as the cake made its entrance. The adults all seemed suitably impressed. From the looks of those big smiles on those happy little faces, I think the kids liked it too!</p> <div style="text-align: center;"><a href="http://lh3.ggpht.com/_AOecqF0gbWo/SkmlQTkoTXI/AAAAAAAADwU/2B4OsCIt-_w/s1600-h/twins16.jpg"><img style="border-width: 0px;" alt="twins-1" src="http://lh3.ggpht.com/_AOecqF0gbWo/SkmlQiSnr-I/AAAAAAAADwY/HptK5r-qCL0/twins1_thumb2.jpg?imgmax=800" border="0" width="426" height="372" /></a></div><p align="justify"> </p> <p align="justify">Many thanks to Carol of <a href="http://www.tablefare.com/blog/" target="_blank">Mix, Mix...Stir, Stir</a> for choosing our recipe for this week. If you'd like to make your own Perfect Party Cake, you can find the recipe on Carol's site. And, as always, check out the <a href="http://tuesdayswithdorie.wordpress.com/" target="_blank">Tuesdays with Dorie</a> blogroll to see what the rest of the group come up with.</p> <p align="justify"></p>Susan @ SGCChttp://www.blogger.com/profile/00156812413651058664noreply@blogger.com62tag:blogger.com,1999:blog-6834264313759237349.post-54754369663813472342009-06-27T00:00:00.000-04:002009-06-27T00:40:58.371-04:00Daring Bakers Present Well-Baked Bakewell Tarts...er...Pudding<div style="text-align: center;"><a href="http://lh5.ggpht.com/_AOecqF0gbWo/SkVgtAhLHVI/AAAAAAAADvM/eQpcr0SewW8/s1600-h/bakewell-tart-5%5B3%5D.jpg"><img style="border: 0px none ;" alt="bakewell-tart-5" src="http://lh5.ggpht.com/_AOecqF0gbWo/SkVgtqMlS2I/AAAAAAAADvQ/WQP33w1Yvuw/bakewell-tart-5_thumb%5B1%5D.jpg?imgmax=800" border="0" width="504" height="398" /></a></div><p align="justify"> </p> <p align="justify">The June Daring Bakers' challenge was hosted by Jasmine of <a href="http://cardamomaddict.blogspot.com/" target="_blank">Confessions of a Cardamom Addict</a> and Annemarie of <a href="http://divineambrosia.blogspot.com/" target="_blank">Ambrosia and Nectar</a>. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.</p> <p align="justify">What exactly is a Bakewell Tart (or Pudding, if you prefer)? Based on my research, it's a pastry consisting of a shortcrust pastry shell, spread with jam and covered with a sponge-like filling enriched with ground almonds, known as frangipane. It may also be covered with chopped or sliced nuts, such as almonds. </p> <p align="justify">According to <a href="http://en.wikipedia.org/wiki/Bakewell_tart" target="_blank">Wikipedia,</a> "The origins of the Bakewell Tart are not clear, however the generally accepted story is that it was first made by accident in 1820 when the landlady of the White Horse Inn, left instructions for her cook to make a jam tart. The cook, instead of stirring the eggs and almond paste mixture into the pastry, spread it on top of the jam.<sup> </sup>When cooked the jam rose through the paste. The result was successful enough for it to become a popular dish at the inn. The name is believed to have come from a customer who decided that the tart was "baked well" thus the inn called it their "Bakewell" tart."</p> <div style="text-align: center;"><a href="http://lh6.ggpht.com/_AOecqF0gbWo/SkVgt6q93-I/AAAAAAAADvU/0H57qorEjI0/s1600-h/bakewell-tart-6%5B7%5D.jpg"><img style="border: 0px none ;" alt="bakewell-tart-6" src="http://lh4.ggpht.com/_AOecqF0gbWo/SkVguCieu2I/AAAAAAAADvY/6VkBLZ5hKOY/bakewell-tart-6_thumb%5B3%5D.jpg?imgmax=800" border="0" width="504" height="437" /></a></div><p align="justify"> </p> <p align="justify">Like many regional dishes there’s no “one way” to make a Bakewell Tart...er…Pudding, but most of today’s versions fall within one of two types. The first is a pudding, where a layer of jam is covered by an almond pastry cream and baked in puff pastry. The second is an actual tart, which the DBers are presenting today, where a rich shortbread-like pastry is filled with jam and an almondy sponge cake-like filling. </p> <p align="justify">The core of this challenge was to make the actual Bakewell Tart. An optional component was to make your own jam filling from scratch. I decided to forgo the jam making process because I already had a jar of lovely <a href="http://www.chukar.com/product/327/81" target="_blank">Cherry Amaretto preserves</a> that I brought back from Seattle. I love the flavor combination of cherry and almond, and I couldn't think of a more perfect filling for my frangipane-topped tart! I was right. My cherry preserves with just a kiss of almond flavor were a perfect match for the buttery shortbread crust and fluffy almondy frangipane. It was a really lovely dessert that was enjoyed by all who tasted it- including me!</p> <div style="text-align: center;"><a href="http://lh5.ggpht.com/_AOecqF0gbWo/SkVguGhL8HI/AAAAAAAADvc/NQ7-qRRZqGQ/s1600-h/bakewell-tart-7a%5B3%5D.jpg"><img style="border: 0px none ;" alt="bakewell-tart-7a" src="http://lh5.ggpht.com/_AOecqF0gbWo/SkVguvyFQXI/AAAAAAAADvg/BAclTkBJDco/bakewell-tart-7a_thumb%5B1%5D.jpg?imgmax=800" border="0" width="504" height="665" /></a></div><p align="justify"> </p> <p align="justify">I also brought back a bag of toasted <a href="http://www.holmquisthazelnuts.com/Products/Hazelnut-Flour-1-lb__41603.aspx" target="_blank">hazelnut flour</a> from Seattle that I'd been dying to use. So, I also made a batch of tartlets using that in place of the almond meal called for in the recipe. To make my shortcrust, I decreased the AP flour by 1/4 cup and added the same amount of the hazelnut meal. I also used some vanilla bean paste instead of almond extract. The crust had a slightly rougher, more rustic texture than the almond version, but it was really nice. I used the hazelnut meal to make the frangipane topping with the same result. A little rustic, but delicious nonetheless! The tartlets were filled with <a href="http://www.nutellausa.com/" target="_blank">Nutella</a>, the chocolate-hazelnut spread, instead of jam, and topped with toasted, chopped hazelnuts. <strong>OMG!</strong> You haven't <em>lived</em> until you've had a gooey, chocolatey Nutella-filled Bakewell tartlet! <strong>Absolutely divine!</strong></p> <div style="text-align: center;"><a href="http://lh4.ggpht.com/_AOecqF0gbWo/SkVgurtUdZI/AAAAAAAADvk/wwQiocvMOf0/s1600-h/bakewell-nutella-collage%5B5%5D.jpg"><img style="border: 0px none ;" alt="bakewell-nutella-collage" src="http://lh6.ggpht.com/_AOecqF0gbWo/SkVgvPdEnNI/AAAAAAAADvo/dz3ch95jGq4/bakewell-nutella-collage_thumb%5B3%5D.jpg?imgmax=800" border="0" width="354" height="704" /></a></div><p align="justify"> </p> <p align="justify">I thought that this challenge was a perfect one for any time of year. The Bakewell Tart is a deliciously rich and nutty confection that can be served warm or cooled. Yet, despite its substantial nature, it can be prepared with a minimum of time and fuss in the kitchen. It can also be adapted to use whatever seasonal fruits are available in your area. It also keeps well. I put half in the freezer, and several days later it tasted just as scrumptious as the day I made it. </p> <p align="justify">If you'd like to see how the rest of the Daring Bakers fared with this challenge, visit the <a href="http://thedaringkitchen.com/">Daring Kitchen</a> web site. </p> <div style="text-align: center;"> <a href="http://lh3.ggpht.com/_AOecqF0gbWo/SkVgvaqQV2I/AAAAAAAADvs/dCgQNdg3Doc/s1600-h/bakewell-tart-4%5B3%5D.jpg"><img style="border: 0px none ;" alt="bakewell-tart-4" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUIB-li0FBGDrSWaswSYpzdN2nT_wLfJvJYY37959xuDysBpJ8yB5NXh8xdp_r41eYbpBpxhii9LC5-PeOSEUoxM2BgSKT77bsRupgp_hT3L9FA4ofzHROPdvlWiXmmY0yMkAvmKIVCnne/?imgmax=800" border="0" width="504" height="524" /></a></div><p align="justify"> </p> <p align="justify"><strong>Bakewell Tart…er…pudding</strong> </p> <p>Makes one 23cm (9” tart)<br />Prep time: less than 10 minutes (plus time for the individual elements) <br />Resting time: 15 minutes <br />Baking time: 30 minutes <br />Equipment needed: 23cm (9”) tart pan or pie tin (preferably with ridged edges), rolling pin </p> <p>One quantity sweet shortcrust pastry (recipe follows)<br />Bench flour <br />250ml (1cup (8 US fl. oz)) jam or curd, warmed for spreadability <br />One quantity frangipane (recipe follows) <br />One handful blanched, flaked almonds </p> <p>Assembling the tart: </p> <p>Place the chilled dough disc on a lightly floured surface. If it's overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Chill in the freezer for 15 minutes. </p> <p>Preheat oven to 200C/400F. </p> <p>Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes. Five minutes before the tart is done, the top will be poofy and brownish. Remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking. The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. </p> <p>Serve warm, with crème fraîche, whipped cream or custard sauce if you wish. </p> <p>When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough. </p> <p><em>Jasmine’s notes: <br />• If you cannot have nuts, you can try substituting Victoria sponge for the frangipane. It's a pretty popular popular cake, so you </em><em>shouldn't have any troubles finding one in one of your cookbooks or through a Google search. That said, our dear Natalie at </em><em>Gluten a Go Go has sourced some recipes and linked to them in the related alt.db thread.</em></p> <p><em>• You can use whichever jam you wish, but if you choose something with a lot of seeds, such as raspberry or blackberry, you </em><em>should sieve them out.</em></p> <p><em>• The jam quantity can be anywhere from 60ml (1/4 cup) to 250ml (1cup), depending upon how “damp” and strongly </em><em>flavoured your preserves are. I made it with the lesser quantity of home made strawberry jam, while Annemarie made it with </em><em>the greater quantity of cherry jam; we both had fabulous results. If in doubt, just split the difference and spread 150ml </em><em>(2/3cup) on the crust.</em></p> <p><em>Annemarie’s notes: <br />• The excess shortcrust can be rolled out and cut into cookie-shapes (heck, it’s pretty darned close to a shortbread dough).<br /></em></p><p style="text-align: center;"><em>**********************<br /></em></p> <p><strong>Sweet Shortcrust Pastry</strong> </p> <p>Prep time: 15-20 minutes<br />Resting time: 30 minutes (minimum) <br />Equipment needed: bowls, box grater, cling film </p> <p>225g (8oz) all purpose flour<br />30g (1oz) sugar <br />2.5ml (½ tsp) salt <br />110g (4oz) unsalted butter, cold (frozen is better) <br />2 (2) egg yolks <br />2.5ml (½ tsp) almond extract (optional) <br />15-30ml (1-2 Tbsp) cold water </p> <p>Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside. </p> <p>Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough. </p> <p>Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes. </p> <p><em>Jasmine’s notes: <br />• I make this using vanilla salt and vanilla sugar. <br />• If you wish, you can substitute the seeds of one vanilla bean, one teaspoon of vanilla paste or one teaspoon of vanilla extract for the almond extract.</em></p><div style="text-align: center;"><em>*********************</em><br /><em></em></div><p> </p> <p><strong>Frangipane</strong> </p> <p>Prep time: 10-15 minutes<br />Equipment needed: bowls, hand mixer, rubber spatula </p> <p>125g (4.5oz) unsalted butter, softened<br />125g (4.5oz) icing sugar <br />3 (3) eggs <br />2.5ml (½ tsp) almond extract <br />125g (4.5oz) ground almonds <br />30g (1oz) all purpose flour </p> <p align="justify">Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. In the words of Douglas Adams: Don’t panic. Really. It’ll be fine. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. </p> <p>The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour. </p> <p><em>Annemarie’s notes: <br />• Add another five minutes or more if you're grinding your own almonds or if you're mixing by hand (Heaven help you).</em></p>Susan @ SGCChttp://www.blogger.com/profile/00156812413651058664noreply@blogger.com51tag:blogger.com,1999:blog-6834264313759237349.post-18990850457417221032009-06-24T14:08:00.003-04:002009-06-24T16:07:18.164-04:00Crabby Corn Chowder<div style="text-align: center;"><a href="http://lh5.ggpht.com/_AOecqF0gbWo/SkJrdjLIXpI/AAAAAAAADus/4JC6CaXACnU/s1600-h/crabby-corn-chowder-2%5B3%5D.jpg"><img style="border: 0px none ;" alt="crabby-corn-chowder-2" src="http://lh4.ggpht.com/_AOecqF0gbWo/SkJrd0OCDWI/AAAAAAAADuw/_E9qV3T5-SU/crabby-corn-chowder-2_thumb%5B1%5D.jpg?imgmax=800" width="504" border="0" height="630" /></a></div><p align="justify"> </p> <p align="justify">The other day I told you about the miserably oppressive heat we've been having here in South Florida. What I didn't tell you was how sluggish, listless and grumpy I've been feeling as a result. At least, that's what my family tells me. I don't usually pay much attention when Mini SGCC tells me I'm being a big meanie. She's a teenager, so what can I say? It's part of her job description. When Mr. SGCC gets into the act, then I know there must be something to it. </p> <p align="justify">Now, I know it's probably hard for you to believe that I'm not always the cheery, perky, charming and loveable blogger that I portray on the Internet, but dear readers, it's true. Little Mary Sunshine, I am not. Sometimes, I am downright crabby! <strong>Crabby, crabby,</strong> <strong>CRABBY!</strong> And, running around in 95 degree heat all day long makes me even crabbier. I swear, I can actually feel pinchers growing where my fingers used to be!</p> <div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7mzjIZeEGNjU_B-xu21dXb7RDN99KZmxbrmZLD_ttOgUax9WcXy5dDScrgsQpqw-b-HhaBpNE_UoSF2XzYq6fNlFcqg24AA5DTbGADt74iGKip_q8yesb48iQqPZXF4AIpHDpeAiOSAv3/s1600-h/crabby-corn-chowder-3%5B3%5D.jpg"><img style="border: 0px none ;" alt="crabby-corn-chowder-3" src="http://lh5.ggpht.com/_AOecqF0gbWo/SkJreXc1NYI/AAAAAAAADu4/c7UoJcx28TE/crabby-corn-chowder-3_thumb%5B1%5D.jpg?imgmax=800" width="504" border="0" height="443" /></a></div><p align="justify"> </p> <p align="justify">Since I'm looking at another several months of this extreme weather, not to mention hurricane season, I've decided to embrace my crabbiness. Celebrate it, if you will. And, what better way to do it than with this deliciously creamy, smoky, sweet and spicy <strong>Crabby Corn Chowder</strong>. It's chock full of chunky potatoes, smoky chipotles, onions, fresh sweet corn and succulent morsels of crabmeat, all swimming around in a creamy and buttery seafood broth. It's like heaven in a bowl! Plus, the whole dish can be made in one pot in under an hour.</p> <p align="justify">You can serve this chowder as a first course, but it's substantial enough to make it a meal. Serve it alongside some crusty bread and a tossed salad and you're all set. </p> <div style="text-align: center;"><a href="http://lh6.ggpht.com/_AOecqF0gbWo/SkJrfd8qHDI/AAAAAAAADu8/tDS169DZzWw/s1600-h/crabby-corn-chowder-1%5B3%5D.jpg"><img style="border: 0px none ;" alt="crabby-corn-chowder-1" src="http://lh6.ggpht.com/_AOecqF0gbWo/SkJrfmqZFlI/AAAAAAAADvA/I_q1VBl4oZc/crabby-corn-chowder-1_thumb%5B1%5D.jpg?imgmax=800" width="504" border="0" height="454" /></a></div><p align="justify"> </p> <p align="justify">My <strong>Crabby Corn Chowder</strong> didn't make the temperature any less sweltering, but it definitely improved my mood!</p> <p align="justify"><strong><em>Crabby Corn Chowder</em></strong> <br /><a href="http://stickygooeycreamychewy.googlepages.com/crabbycornchowder">(Printable Recipe)</a> </p> <p><em>Ingredients:</em></p> <p><em> 3 tablespoons olive oil<br /> 3 tablespoons butter<br /> 3 Yukon gold potatoes, peeled and diced<br /> 2 ribs celery, chopped<br /> 1 large sweet yellow onion, chopped<br /> 2 dried bay leaves<br /> 1/4 cup chili peppers in adobo sauce, pureed <br /> Salt and freshly ground black pepper to taste <br /> 3-5 tablespoons all-purpose flour<br /> 2 cups clam juice or fish stock <br /> 4 cups half-and-half or whole milk <br /> 4 cups fresh corn kernels, scraped from the cob (frozen is okay too)<br /> 1 pound fresh lump crab meat<br /> 1/4 cup dry sherry (optional) <br /> Hot sauce for serving (optional) </em></p> <p><em>Directions: </em></p> <p><em>Heat a deep pot over medium heat. Add oil and butter. When butter is melted, add potatoes, celery, onion, bay leaves and chipotle peppers to the pot. Season vegetables with salt and pepper, mix well and saute until tender, about 10 minutes. </em></p> <p><em>Sprinkle in flour and cook about 2 minutes, stirring constantly. Stir in clam juice and half and half and mix well. </em></p> <p><em>Bring soup up to a simmer and continue to simmer for about 20 minutes, or until potatoes are soft. </em></p> <p><em>Stir in corn, crab and sherry and simmer for another 5 minutes, until heated through. </em></p> <p><em>Adjust the soup seasonings and remove the bay leaf. Ladle soup into bowls and top with a few dashes of hot sauce, if desired. </em></p> <p><em>Serve with some crackers, crusty bread or cornbread. </em></p> <p><em>Serves 6 as a first course and 4 as a main course. </em></p> <p><em>Enjoy!</em></p> <p><em></em></p> <p><a href="http://lh3.ggpht.com/_AOecqF0gbWo/SkJrghfS-mI/AAAAAAAADvE/aW_eXiBylwI/s1600-h/Seen%20around%20the%20Blogs%5B3%5D.jpg"><img style="border: 0px none ;" alt="Seen around the Blogs" src="http://lh4.ggpht.com/_AOecqF0gbWo/SkJrhSMYl2I/AAAAAAAADvI/uR-43TQ7H18/Seen%20around%20the%20Blogs_thumb%5B1%5D.jpg?imgmax=800" width="204" border="0" height="137" /></a> </p> <p><a href="http://glutenfreegoddess.blogspot.com/2006/09/roasted-corn-chowder-with-cilantro.html">Roasted Corn Chowder with Chicken and Cilantro from Karina's Kitchen</a></p> <p><a href="http://mattikaarts.com/blog/seafood-recipes/clam-and-pork-belly-soup-clam-chowder/">Clam and Pork Belly Soup from Wrightfood</a></p> <p><a href="http://pinoycook.net/creamy-corn-and-clam-soup/">Creamy Corn and Clam Soup from Home Cooking Rocks</a></p> <p><a href="http://singforyoursupperblog.com/soups/something-to-keep-out-the-cold/">Corn, Sausage and Potato Chowder from Sing For Your Supper</a></p> <p><a href="http://thespicedlife.blogspot.com/2009/04/new-seafood-chowder-thai-green-curried.html">Thai Green Curry Seafood Chowder from The Spiced Life</a></p> <p><a href="http://simplyrecipes.com/recipes/corn_chowder/">Corn Chowder from Simply Recipes</a></p>Susan @ SGCChttp://www.blogger.com/profile/00156812413651058664noreply@blogger.com29tag:blogger.com,1999:blog-6834264313759237349.post-64068862857596860092009-06-19T19:17:00.005-04:002009-06-24T16:20:03.965-04:00Baby, It's HOT Outside! (and Contest Reminder)<div style="text-align: center;"><a href="http://lh3.ggpht.com/_AOecqF0gbWo/SjwccP2OiXI/AAAAAAAADtc/-gd6WJ0js70/s1600-h/ssundrinking%5B3%5D.jpg"><img style="border: 0px none ;" alt="ssundrinking" src="http://lh4.ggpht.com/_AOecqF0gbWo/SjwccYBeU7I/AAAAAAAADtg/zRvvZ0FIuIQ/ssundrinking_thumb%5B1%5D.jpg?imgmax=800" width="504" border="0" height="535" /></a></div><p align="justify"> </p> <p align="justify">It's been another scorcher today in the Sunshine State! By 9:00 this morning the temperature had already shot up to 85 degrees F., and was steadily climbing. For weeks now, we've been experiencing hot, blistering days and nights in the 90's. People, let me tell you, that is <strong>HOT! </strong>Not even the short, sporadic bursts of rain we've had have managed to cool things off. </p> <p align="justify">Now, I know that many of you are reading this while snow is still melting and thunderstorms have been pummeling down all around you, thinking "What is she b*tching about?". But, let me tell you, this incessant heat is no day at the beach! It's oppressive! While the the sun is shining in a pristine blue sky, and flowers are blooming in a profusion of bright, beautiful colors, it's too darn hot to spend much time outside to enjoy it. Honestly, I don't know how people ever survived here before air conditioning!</p> <p align="justify">The last thing I feel like doing in weather like this is cooking. So, unless I have to, I don't. We still have to eat, so I rely a lot on take-out, outdoor grilling and quick, easy dishes that require very little or no cooking. This was one of those weeks, where I was able to just coast. </p> <p align="justify">I do believe, however, that you can still be creative in the kitchen even if you don't turn on the oven. Just to prove it to you, I've dug out some of my favorite summertime recipes from the SGCC archives. Each one is satisfying and delicious, and guaranteed to help you beat the heat. I hope you enjoy them!</p> <p align="justify"><a href="http://lh5.ggpht.com/_AOecqF0gbWo/SjwccghuilI/AAAAAAAADtk/NpbJzbWkgrM/s1600-h/gazpacho2%5B8%5D.jpg"><img style="border: 0px none ;" alt="gazpacho2" src="http://lh4.ggpht.com/_AOecqF0gbWo/Sjwcc3_Az7I/AAAAAAAADto/d3Q9vGbdajs/gazpacho2_thumb%5B6%5D.jpg?imgmax=800" width="204" align="left" border="0" height="271" /></a> This simple chilled <strong><a href="http://stickygooeycreamychewy.blogspot.com/2008/06/summertime-the-livin-is-easy.html">Gazpacho</a></strong> is a Spanish-style soup that sort of resembles a chunky, liquid salad. It has lots of fresh, raw vegetables suspended in a broth of tomato juice. It's full of zesty and refreshing flavors, and is one of my favorite warm weather meals. I like to jazz it up a little with some diced jalapeno, fresh lime juice and a dash of Tabasco. I often top it with a little creme fraiche and a few boiled shrimp. </p> <p align="justify"> </p><p align="justify"><br /></p><p align="justify"><br /></p><p align="justify"><br /></p><p align="justify"><span style="color: rgb(255, 255, 255);">...................................</span><br /></p> <p align="justify"><a href="http://lh4.ggpht.com/_AOecqF0gbWo/Sjwcc0Uc1NI/AAAAAAAADts/hcTb7ttGLb0/s1600-h/strawberrysoup4%5B4%5D.jpg"><img style="border: 0px none ;" alt="strawberrysoup4" src="http://lh6.ggpht.com/_AOecqF0gbWo/SjwcdM4dceI/AAAAAAAADtw/yhHBQTtJ-Gg/strawberrysoup4_thumb%5B2%5D.jpg?imgmax=800" width="204" align="left" border="0" height="160" /></a> Another lovely summertime soup is this <strong><a href="http://stickygooeycreamychewy.blogspot.com/2008/06/summertime-the-livin-is-easy.html">Sumptuous Strawberry Soup</a></strong>. I've served this soup both as a brunch dish and a dessert. Ripe, fresh strawberries are blended with yogurt, sour cream, lime juice and honey. The result is a cross between a rich mousse and a smoothie. </p> <p align="justify"> </p><p align="justify"><br /></p><p align="justify"><span style="color: rgb(255, 255, 255);">...................................</span><br /></p> <p align="justify"><a href="http://lh6.ggpht.com/_AOecqF0gbWo/Sjwcdf-QNkI/AAAAAAAADt0/0I6mQUjLHLk/s1600-h/edamame-tomato-salad2%5B4%5D.jpg"><img style="border: 0px none ;" alt="edamame-tomato-salad2" src="http://lh3.ggpht.com/_AOecqF0gbWo/SjwcdvgYIBI/AAAAAAAADt4/sLKxBc1RfHs/edamame-tomato-salad2_thumb%5B2%5D.jpg?imgmax=800" width="204" align="left" border="0" height="142" /></a> This<strong> <a href="http://stickygooeycreamychewy.blogspot.com/2008/09/sowing-seeds-of-love-more-blogiversary.html" target="_blank">Edamame & Heirloom Tomato Salad with Lemon-Miso Vinaigrette</a> </strong>is light and vibrant dish made with heirloom tomatoes tossed in a light lemon-miso vinaigrette, along with steamed edamame, scallions and a chiffonade of shiso leaves. Of course, you can add any mix of vegetables and herbs you like to this salad. Throw in some pre-boiled shrimp from the market, and you have a complete meal.</p><p align="justify"><span style="color: rgb(255, 255, 255);">.................................</span><br /></p> <p align="justify"><a href="http://lh4.ggpht.com/_AOecqF0gbWo/Sjwcd6EEtII/AAAAAAAADt8/hvvxYSJFTq0/s1600-h/pacificrimburger2%5B4%5D.jpg"><img style="border: 0px none ;" alt="pacificrimburger2" src="http://lh4.ggpht.com/_AOecqF0gbWo/SjwceOPb6DI/AAAAAAAADuA/RW-lg1LuEP8/pacificrimburger2_thumb%5B2%5D.jpg?imgmax=800" width="204" align="left" border="0" height="154" /></a> My <strong><em><a href="http://stickygooeycreamychewy.blogspot.com/2008/03/pacific-rim-burgers-with-ginger.html">Kitchen Sink Asian Slaw</a></em></strong> is another great summer salad. All you need to start is some pre-packaged cole slaw mix from the produce aisle of the supermarket and build on that. I toss in some scallions, diced mango and pineapple, thinly sliced kumquats and some garlic. Then, I dress it with a bottled <a href="http://makotodressing.com/custom/index.cfm?ID=102424">ginger dressing</a>, also from the supermarket, squeeze in a little lime juice and squirt in a generous blob of <a href="http://www.huyfong.com/no_frames/sriracha.htm">Sriracha sauce.</a> The result is a fabulously sweet and spicy slaw that will knock your socks off!<br /></p><p align="justify"><span style="color: rgb(255, 255, 255);">.....................................................</span><br /></p> <p align="justify"><a href="http://lh3.ggpht.com/_AOecqF0gbWo/SjwceZABa5I/AAAAAAAADuE/QQfpcLEyOSc/s1600-h/mysterypasta4%5B4%5D.jpg"><img style="border: 0px none ;" alt="mysterypasta4" src="http://lh5.ggpht.com/_AOecqF0gbWo/Sjwceh1-1wI/AAAAAAAADuI/C9rw6NW7ou0/mysterypasta4_thumb%5B2%5D.jpg?imgmax=800" width="204" align="left" border="0" height="160" /></a> This <a href="http://stickygooeycreamychewy.blogspot.com/2008/07/name-my-pasta-and-win-great-cookbook.html"><strong>Chicken Pasta Alfresco</strong></a> came to be one night as I was rushing to make dinner and accidentally dumped my cooked pasta into my Caprese salad instead of my chicken and mushroom pasta sauce. After that, the only thing left to do was mix the chicken in too! I did and it was fabulous! If you're militant about not turning on your stove, you can eliminate the chicken and serve this pasta with just the salad. Or, you can add some shrimp or rotisserie chicken from the market. It's all good!</p><p align="justify"><span style="color: rgb(255, 255, 255);">......................................................</span><br /></p> <p align="justify"><a href="http://stickygooeycreamychewy.blogspot.com/2008/11/rachel.html" target="_blank"><strong></strong></a><strong><a href="http://lh6.ggpht.com/_AOecqF0gbWo/Sjwceo_zl1I/AAAAAAAADuM/5h1bqUIEe4M/s1600-h/rachelsandwich2%5B4%5D.jpg"><img style="border: 0px none ;" alt="rachelsandwich2" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLpSEgPojeEtYFYXG2D7d-R1_s3QOhbXcLDUFcLY_bU3QwPPLYM71IrqWnmPh21OvJ0kOjwuQuh2rjfXJNQizXFHeeMX1WluQHKv_7jHchjKoG4cQ_RhMtkJQDC9H9kCRB0m4xfqYyIwvV/?imgmax=800" width="204" align="left" border="0" height="151" /></a> <a href="http://stickygooeycreamychewy.blogspot.com/2008/11/rachel.html">The Rachel</a></strong> sandwich is a variation of the ever-popular Ruben. It's filled with lean pastrami, cheese and either coleslaw or sauerkraut. And, it can be cooked either on your barbecue grill or with a small tabletop electric grill, like the <a href="http://www.amazon.com/Cuisinart-GR-4-Griddler/dp/B0001XASWQ" target="_blank">Griddler</a>. </p> <p align="justify"> </p><p align="justify"><br /></p><p align="justify"><span style="color: rgb(255, 255, 255);">...........................................................</span><br /></p> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-cz5TrXbcg80wCE_ykvxv6cerXTLRY4j_DEDSop37NalWyov-1eyN6TTG-RPsjrbz6BNfW3MSsGPULPZLJbVIpDrbEbxzP0ueqS7JBopHwUufpZmjPUaBoY5n6BDZgPkh5fMwHlxYnRYt/s1600-h/arugulasandwich1%5B4%5D.jpg"><img style="border: 0px none ;" alt="arugulasandwich1" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU6rY-RpLhnfJm8Vq5PPjW4AxH59H3RQArOywakK87-toDhAZgmjTIGhDTxePRdZ_0fMkEXA4DMtF5STnUiQigKCYGlSJpBSKla2JX7Qw-AxX2Y1AFRF8y_kMwDA-2zksi2DrvXumhRwDV/?imgmax=800" width="204" align="left" border="0" height="164" /></a> I've never given this <a href="http://stickygooeycreamychewy.blogspot.com/2008/08/waiter-there-hand-in-my-food-and-great.html"><strong>big, fat Italian-style sandwich</strong></a> a name of its own, but I make it all the time. I layer slices of various cured meats, like prosciutto, capicola ham and sopressata Calabrese (which is like a spicy salami) on one side of a ciabatta loaf. On the other side, I spread a generous layer of crisp, peppery arugula, thick, ripe, juicy slabs of heirloom tomatoes and slices of fresh buffalo mozzarella. Then I drizzle a little balsamic vinaigrette on top, close up the sandwich and voila - dinner! </p><p align="justify"><span style="color: rgb(255, 255, 255);">...................................................</span><br /></p> <p align="justify"><a href="http://lh6.ggpht.com/_AOecqF0gbWo/Sjwcfs5HQGI/AAAAAAAADuc/zObyrTvaseI/s1600-h/pacificrimburger1%5B6%5D.jpg"><img style="border: 0px none ;" alt="pacificrimburger1" src="http://lh3.ggpht.com/_AOecqF0gbWo/Sjwcf9sDfnI/AAAAAAAADug/g9WezODep5I/pacificrimburger1_thumb%5B4%5D.jpg?imgmax=800" width="204" align="left" border="0" height="179" /></a> These<strong> <a href="http://stickygooeycreamychewy.blogspot.com/2008/03/pacific-rim-burgers-with-ginger.html">Pacific Rim Burgers with Ginger Mayonnaise</a></strong> are hands down my favorite burger ever. They are made with ground chicken and some spicy good stuff. They are glazed with a honey-teriyaki mixture and either grilled or seared in a pan. Then, the burgers are smothered with an utterly magical ginger-based mayo, topped with crunchy, fresh cucumbers and served on toasted sesame seed buns. These burgers are so moist, flavorful and delicious that you will forget you're eating ground chicken. Honest! I swear! You'll never miss the beef!<br /></p><p align="justify"><span style="color: rgb(255, 255, 255);">..................................................</span><br /></p> <p align="justify"><a href="http://lh3.ggpht.com/_AOecqF0gbWo/SjwcgPImSvI/AAAAAAAADuk/eG7B7zpzPtA/s1600-h/chipotlevealchops4%5B4%5D.jpg"><img style="border: 0px none ;" alt="chipotlevealchops4" src="http://lh6.ggpht.com/_AOecqF0gbWo/SjwcgFkpcQI/AAAAAAAADuo/Iic1xu2K3Fg/chipotlevealchops4_thumb%5B2%5D.jpg?imgmax=800" width="204" align="left" border="0" height="160" /></a> A visit to Whole Foods is usually a dangerous proposition for me. I almost always go armed with a specific list of items to buy, and I never stick to it. I can't help myself! The day I bought these veal chops was no exception. As the name implies, the first time I made these <strong> <a href="http://stickygooeycreamychewy.blogspot.com/2008/06/meal-fit-for-king-that-cost-kings.html">Pan Roasted Veal Chops with Chipotle-Lime Butter</a>, </strong>I seared them in a cast iron skillet. Since then, I've made them out on the grill and they're just as succulent and juicy that way. </p> <p align="justify"><br /></p><p align="justify"><span style="color: rgb(255, 255, 255);">...............................................................</span><br /></p><p align="justify">So, there you have it - a small arsenal of tired and true, simple and tasty recipes you can serve to family and friends without breaking a sweat! </p> <p align="justify">Enjoy!</p> <p align="justify"><span style="color: rgb(174, 0, 0);">I just want to add in a reminder that my </span><a href="http://stickygooeycreamychewy.blogspot.com/2009/06/share-winning-recipe-for-theseand-win.html"><strong><span style="color: rgb(174, 0, 0);">Razor Clams recipe contest</span></strong></a><span style="color: rgb(174, 0, 0);"> ends at midnight EDT tonight. If you haven't submitted your recipe ideas yet, get moving! You can find the details </span><a href="http://stickygooeycreamychewy.blogspot.com/2009/06/share-winning-recipe-for-theseand-win.html"><strong><span style="color: rgb(174, 0, 0);">here</span></strong></a><span style="color: rgb(174, 0, 0);"><strong>.</strong> </span></p> <p> </p> <p> </p> <p align="justify"> </p> <p align="justify"> </p> <p> </p> <p align="justify"> </p> <p align="justify"><strong></strong></p> <p> </p> <p> </p> <p align="justify"> </p> <p align="justify"></p>Susan @ SGCChttp://www.blogger.com/profile/00156812413651058664noreply@blogger.com31tag:blogger.com,1999:blog-6834264313759237349.post-26803150854444685842009-06-16T17:53:00.003-04:002009-06-16T18:10:28.381-04:00TWD & Flavor of the Month: Two for the Price of One<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ6lrpfLd0V8G5WTd5wNFHAVrGgb05DUr_wd01lJJKc6mF6588kkU8huTuSOkGKgwGREmIqNMW8WtLnkcsX-WKSpL9EV18SLSo7aYv2TVV2LH96FDUiAE0DdlfG3gF5i9ExbSzTw0R7Mfp/s1600-h/peach-icecream-6%5B3%5D.jpg"><img style="border: 0px none ;" alt="peach-icecream-6" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzIvmXbYaIaK4Hg8_jr-CO7WzsJo9IJanexk2QTgGlVSHTbUd1jWr1L8c5CXIYBBEW0SkhSmU3cd5-aimH7tYcRyzFpWTaGvaHi-ZqMB2XTR_ES8raooFaA4lpWld5Hopoaw9WYfrXQC0Q/?imgmax=800" width="504" border="0" height="669" /></a> </div> <p align="justify"></p> <p align="justify">Since this week's TWD assignment was an ice cream recipe AND happened to fall at the same time as this month's Flavor of the Month installment, I decided to combine them and give you two for the price of one. Oh, who am I kidding! I did it to save myself the time and trouble of writing a separate post for each. It's Summertime, people! Who wants to be chained to the kitchen when the sun is shining brightly in a sky that's bluer than blue? Besides, there just wasn't room or one more quart of ice cream in my freezer. So, today you're getting a SGCC 2-for-1 special. And, it is pretty special. Today, we're all about Dorie's Honey Peach Ice Cream selected by Tommi from <a href="http://browninterior.blogspot.com/" target="_blank">Brown Interior</a>.</p> <p align="justify">Living in Florida, it can be hard to tell when Spring rolls into Summer without looking at the calendar. One sure sign for me is the arrival of stone fruits in the markets, especially peaches. Around this time of year, peaches are everywhere, from the farmer's markets to the grocery stores to the roadside stands that dot the sides of our streets. These ripe, juicy orbs of sweetness just beg to be dressed up as cobblers, compotes, crisps and of course, ice cream. I was only too happy to oblige!</p> <div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_gmpR1M7DUnY6tDEy7V-NXbxlfRF3RYTJAmcR6JVm5Wv4Uxrf1XQ7xckAwPO2zbR33COKKXC7JztTPJxBJdb0GU6XUIalKZsKyirH49M-Tan6xoh1FANU0bVGXQwUbfUUp5abCLWuq7wv/s1600-h/peaches1%5B5%5D.jpg"><img style="border: 0px none ;" alt="peaches1" src="http://lh4.ggpht.com/_AOecqF0gbWo/SjgUQ2ykmNI/AAAAAAAADss/CIDzcsLoFIQ/peaches1_thumb%5B3%5D.jpg?imgmax=800" width="474" border="0" height="365" /></a></div> <p align="justify"></p> <p align="justify">Dorie's recipe calls for fresh peaches to be cooked down in a honey bath. I decided to <a href="http://stickygooeycreamychewy.blogspot.com/2008/06/roasted-peach-ice-cream.html" target="_blank">roast my peaches</a> with a honey shower instead. I really love the extra sweetness and caramelization that roasting the fruit imparts. To roast the peaches, cut them in half and remove the pits. Place them face down on a baking sheet and sprinkle them with sugar or drizzle them with honey. Then, bake them for about 30 minutes in a 400 degree F. oven until soft and gooey. An added bonus is that the skins just peel right off.</p> <div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3MHTbSHusaC5m9DlrYJUYxJjsPOJbYY4L_oKiY0oKL4rTT8Lij3U0ZgQeFdx-4S4xIWG29nBFXnST2K_IGy6ja3iC9luYWqTNlVgAgq1GV7my7k6e4nuWvMqys4j03IUqbIS0W6EFtgd2/s1600-h/peachicecream1%5B4%5D.jpg"><img style="border: 0px none ;" alt="peachicecream1" src="http://lh6.ggpht.com/_AOecqF0gbWo/SjgURndLkWI/AAAAAAAADs0/NRHtXg51cmQ/peachicecream1_thumb%5B2%5D.jpg?imgmax=800" width="504" border="0" height="453" /></a></div> <p align="justify"></p> <p align="justify">For this ice cream, I used a wild lavender honey that I happened to have on hand. I also decided not to add the peach chunks to my ice cream, because I really don't like icy chunks of anything in my ice cream. Another change I made was to add a couple of tablespoons of peach liqueur to my ice cream base. This not only adds extra flavor, but it also helps to prevent the ice cream from getting too hard in the freezer. Immediate scoopability is very important when it comes to ice cream. When you've got something like this scrumptious Honey Peach Ice Cream waiting in your freezer, who wants to wait for it to get soft? It's called instant gratification, baby! </p> <div style="text-align: center;"><a href="http://lh3.ggpht.com/_AOecqF0gbWo/SjgUSFy-c_I/AAAAAAAADs4/8JAI1u6x9q0/s1600-h/peach-icecream-duo%5B1%5D.png"><img style="border: 0px none ;" alt="peach-icecream-duo" src="http://lh4.ggpht.com/_AOecqF0gbWo/SjgUS7NAvCI/AAAAAAAADtA/5Tq5DPDtP2s/peach-icecream-duo_thumb%5B1%5D.png?imgmax=800" width="505" border="0" height="468" /></a></div> <p align="justify"></p> <p align="justify">I toyed with adding a raspberry swirl to this ice cream, but Mini SGCC nixed that idea! She said it would overpower the delicate honey-peach flavor. She was right. I did, however, use some of the ice cream to make some grown-up Honey Peach Ice Cream Floats. For this, I poured some champagne and peach liqueur into glasses and "floated" a scoop of the ice cream on top of each. They made a refreshing, summery, cocktail treat!</p> <div style="text-align: center;"><a href="http://lh6.ggpht.com/_AOecqF0gbWo/SjgYDIgpTTI/AAAAAAAADtU/yiYDyN1OLVU/s1600-h/peach-icecream-3%5B3%5D.jpg"><img style="border: 0px none ;" alt="peach-icecream-3" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHkHRBENk7poa5coxbEUUbFUYoK-WS6Ka0wNU35aIpT-vyTkd6Qm-RyhXhsYQoTLapBLZA2AxrntkkAioAe9uJ3cuVLaFB_81C_zTPJna7t13wTHXOHjqnhwta2D2cHqnZKegVuHN8yHo8/?imgmax=800" width="504" border="0" height="469" /></a> </div> <p align="justify"></p> <p align="justify">If you'd like to make this creamy and delicious ice cream for yourself, you can find the recipe on <a href="http://browninterior.blogspot.com/2009/06/twd-honey-peach-ice-cream.html" target="_blank">Tommi's site</a>. And, as always, you can check out the <a href="http://tuesdayswithdorie.wordpress.com/" target="_blank">Tuesdays with Dorie</a> site to see what the rest of the TWD gang did with this recipe.</p> <p align="justify"></p> <p align="justify"></p>Susan @ SGCChttp://www.blogger.com/profile/00156812413651058664noreply@blogger.com56tag:blogger.com,1999:blog-6834264313759237349.post-79489944036029914762009-06-14T15:57:00.002-04:002009-06-14T16:06:58.242-04:00Share a Winning Recipe for These...(And Win a Prize)<div style="text-align: center;"><strong><a href="http://lh4.ggpht.com/_AOecqF0gbWo/SjVWOZP5I7I/AAAAAAAADrI/W_bmexyoDgM/s1600-h/razorclams-1%5B7%5D.jpg"><img style="border: 0px none ;" alt="razorclams-1" src="http://lh4.ggpht.com/_AOecqF0gbWo/SjVWO-F7z3I/AAAAAAAADrM/Q0L4TM0VzU8/razorclams-1_thumb%5B3%5D.jpg?imgmax=800" width="504" border="0" height="565" /></a></strong></div><p><strong> </strong></p> <p style="text-align: center;"><span style="font-size:130%;"><strong>RAZOR CLAMS!</strong></span></p> <p align="justify">I have three pounds of clean, shelled razor clams from Seattle sitting in my freezer and I'm itching to use them. The only problem is that I have no idea what to <em>do</em> with them! Though, I've seen and heard <em>about</em> razor clams on the blogs, I've never been up close and personal with them before, much less cooked with them. Also, as far as I know, I've never actually eaten razor clams either. So, I turn to you, dear readers, for help.</p> <p align="justify"><span style="font-size:130%;"><strong>What should I make with my razor clams?</strong></span></p> <p align="justify">After a little research, I've discovered that <a href="http://wdfw.wa.gov/fish/shelfish/razorclm/razorclm.htm" target="_blank">Pacific razor clams</a> (<i><a href="http://en.wikipedia.org/wiki/Pacific_razor_clam" target="_blank">Siliqua patula</a>)</i>, is a species of large edible marine bivalve mollusk in the family Cultellidae, found along the beaches of the Pacific West Coast from eastern Alaska down to California. They are considered highly desirable among clam aficionados, and are greedily collected by both commercial and recreational harvesters. Thousands of people flock to the beach when the razor clam season opens each year in hopes of scoring these marvelous mollusks! </p> <div style="text-align: center;"><a href="http://lh3.ggpht.com/_AOecqF0gbWo/SjVWPZTg3vI/AAAAAAAADrQ/ot7sN2G7eqw/s1600-h/diggers-1%5B3%5D.jpg"><img style="border: 0px none ;" alt="diggers-1" src="http://lh4.ggpht.com/_AOecqF0gbWo/SjVWPtDoNnI/AAAAAAAADrU/VUUsHWYBICk/diggers-1_thumb%5B1%5D.jpg?imgmax=800" width="504" border="0" height="344" /></a></div><p align="justify"> </p> <p style="text-align: center;">(Photo courtesy of <a href="http://wdfw.wa.gov/fish/shelfish/razorclm/razorclm.htm" target="_blank">Washington Department of Fish and Wildlife</a>)</p> <p align="justify">I've read that razor clams are exceptionally meaty and can be prepared a variety of different ways, from deep fried to chowders to pasta. I just can't decide what to do! Who knows when I'll ever have the opportunity to find razor clams again. I want to make something absolutely fabulous with them!</p> <p align="justify">Here's where you come in. Leave me your ideas and recipe suggestions for preparing my razor clams in the comments by <strong>midnight EDT on Friday, June 19</strong>. You can either type your recipe there, or leave me a link. My trusted sous chefs and I will evaluate each entry and choose our favorite based on originality, availability of ingredients and ease of preparation. </p> <div style="text-align: center;"><a href="http://lh4.ggpht.com/_AOecqF0gbWo/SjVWPwBjJJI/AAAAAAAADrY/2Gg7RHkJv4g/s1600-h/Sous%20Chefs%5B3%5D.jpg"><img style="border: 0px none ;" alt="Sous Chefs" src="http://lh6.ggpht.com/_AOecqF0gbWo/SjVWQGacj_I/AAAAAAAADrc/vpE9moZ2Tak/Sous%20Chefs_thumb%5B1%5D.jpg?imgmax=800" width="504" border="0" height="254" /></a></div><p align="justify"> </p> <p style="text-align: center;">(Trusted Sous Chefs)</p> <p align="justify">The winning entry will win one of these:</p> <div style="text-align: center;"><a href="http://lh5.ggpht.com/_AOecqF0gbWo/SjVWQW82xvI/AAAAAAAADrg/OdjQECoToM0/s1600-h/Cuisipro-Rasp%5B3%5D.jpg"><img style="border: 0px none ;" alt="Cuisipro-Rasp" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYZ2_r9BpzEwyuUZRmevFJmIKmVvOP_3sKDpJ8D8v6sXRfcsvbamiCL2d9rF1QU-er6iUuFfSLAeuqkxnXe3UwlYHs2trIy48mn4hyphenhyphenZXSHjvi-1ibqPRy05PEQ0xXcLEogYmfsxvw4F4B6/?imgmax=800" width="504" border="0" height="255" /></a></div><p align="justify"> </p> <p align="justify">It's an accutec, razor-sharp, double-sided, acid-etched bladed <a href="http://www.cuisiprousa.com/Fine-Rasp-plu74-7103.html" target="_blank">Cuisipro Fine Rasp Grater.</a> It is the perfect kitchen tool for grating citrus zest, Parmesan cheese, garlic, nutmeg and cinnamon. If you don't have one - you <em>NEED</em> one! If you do have one - it makes a great gift!</p> <p align="justify">So, what are you waiting for? </p> <p style="color: rgb(204, 0, 0);" align="justify"><span style="font-size:180%;"><strong>GO FIND ME A GREAT RECIPE FOR THOSE RAZOR CLAMS!!!</strong></span></p> <p align="justify"><span style="font-size:78%;">Thank you very much!</span></p> <p align="justify"></p>Susan @ SGCChttp://www.blogger.com/profile/00156812413651058664noreply@blogger.com35tag:blogger.com,1999:blog-6834264313759237349.post-83282070165979531622009-06-10T21:14:00.002-04:002009-06-10T21:17:06.786-04:00Sesame-Crusted Tuna with Homemade Ponzu Sauce<div style="text-align: center;"><a href="http://lh3.ggpht.com/_AOecqF0gbWo/SjBaZjlYsYI/AAAAAAAADqA/_k8ARyqv0Nw/s1600-h/sesame-tuna-5%5B6%5D.jpg"><img style="border: 0px none ;" alt="sesame-tuna-5" src="http://lh4.ggpht.com/_AOecqF0gbWo/SjBaZ51wkZI/AAAAAAAADqE/8mV-NH3-Q6E/sesame-tuna-5_thumb%5B4%5D.jpg?imgmax=800" width="500" border="0" height="513" /></a></div><p align="justify"> </p> <p align="justify">Mr. SGCC and I went to a fancy cocktail party several weeks ago. It was the kind of party where everybody spoke in hushed tones, hors d'oeuvres were passed on silver trays and champagne was poured into real crystal flutes. The kind of party where you feel obligated to squeeze your feet into high heels and risk <a href="http://stickygooeycreamychewy.blogspot.com/2009/01/roast-chicken-with-pancetta-and-olives.html" target="_blank">killing</a>, or at least <a href="http://stickygooeycreamychewy.blogspot.com/2008/11/accident-prawn-strikes-again.html" target="_blank">maiming</a> yourself.</p> <p align="justify"><strong>Yawn!</strong> </p> <p align="justify">The buffet table was just lovely though, laden with platters of impeccably displayed, mouthwatering morsels and mile-high vases of lush, fresh flowers. At one end of the tables, a guy wearing a crisp, starched, white jacket stood over a smoking hot wok. He was searing gorgeous slabs of tuna encrusted with black and white sesame seeds. and was doing an excellent job of it too. That tuna was perfectly cooked - golden and crunchy on the outside and cool and smooth on the inside. It literally melted in your mouth! I remember thinking at the time that I simply had to try to recreate this dish at home.</p> <p align="justify">The next morning, I was sipping my coffee and scanning through my reader, when lo and behold, I saw a recipe on <a href="http://steamykitchen.com/" target="_blank">Steamy Kitchen</a> for the exact. same. tuna. What luck! I've made <a href="http://stickygooeycreamychewy.blogspot.com/2008/01/steamy-kitchens-jap-chae-tweaked.html" target="_blank">no secret</a> of the fact on this blog that I think Jaden's recipes are terrific. And, I'm lucky enough to live in the same city, so if I have any questions, I don't even have to call long distance. I bookmarked the recipe and hurried down to Whole Foods to find some beautiful, fresh, sushi-quality tuna steaks.</p> <div style="text-align: center;"><a href="http://lh5.ggpht.com/_AOecqF0gbWo/SjBaaA3UIQI/AAAAAAAADqI/J-L6xcs9KnQ/s1600-h/tuna-steaks%5B3%5D.jpg"><img style="border: 0px none ;" alt="yellow tuna steak" src="http://lh3.ggpht.com/_AOecqF0gbWo/SjBaaK8OnrI/AAAAAAAADqM/2qddgvLRMqg/tuna-steaks_thumb%5B1%5D.jpg?imgmax=800" width="504" border="0" height="350" /></a></div><p align="justify"> </p> <p align="justify">Just look at these beauties! </p> <p align="justify">I followed Jaden's recipe pretty much as written. She says to coat the tuna with a thin layer of <a href="http://en.wikipedia.org/wiki/Wasabi" target="_blank">wasabi</a> paste before coating it with the black and white sesame seeds. I was a little leery of this, but I did it anyway. She promised it wouldn't kill me. Then, I seared it, sliced it and served it with some zingy, citrusy, homemade Ponzu Sauce. </p> <div style="text-align: center;"><a href="http://lh5.ggpht.com/_AOecqF0gbWo/SjBaaYCnA6I/AAAAAAAADqQ/6M06RjT20Hs/s1600-h/ponzu-2%5B7%5D.jpg"><img style="border: 0px none ;" alt="ponzu-2" src="http://lh6.ggpht.com/_AOecqF0gbWo/SjBaa_weLKI/AAAAAAAADqU/M4dJZsQRiV0/ponzu-2_thumb%5B3%5D.jpg?imgmax=800" width="504" border="0" height="724" /></a></div><p align="justify"> </p> <p align="justify"><a href="http://www.wisegeek.com/what-is-ponzu-sauce.htm" target="_blank">Ponzu Sauce</a> is a citrus-based sauce that is commonly used in Japanese cuisine. It is made by boiling mirin, rice vinegar, bonito flakes, and seaweed over medium heat. The liquid is cooled and then strained, after which citrus juice is added. In Japan, Ponzu is made with a citrus fruit called <a href="http://www.wisegeek.com/what-is-yuzu.htm">yuzu</a> which can be difficult to find in here in the States. Fortunately, a very close facsimile can be made using other citrus fruits like lemons, limes and oranges, which is what I did here. My version also includes soy sauce, technically making it a Ponzu Shoyu. I also left out the seaweed, because I didn't have any and didn't feel like going to the store again. </p> <p align="justify">You can buy bottled Ponzu Sauce in the ethnic foods aisle at most supermarkets, but don't. It is so incredibly easy to make yourself, and the flavor just doesn't compare with the bottled stuff! </p> <div style="text-align: center;"><em><strong><a href="http://lh5.ggpht.com/_AOecqF0gbWo/SjBabMjodyI/AAAAAAAADqY/naxmokHX-Ds/s1600-h/sesame-tuna-3%5B3%5D.jpg"><img style="border: 0px none ;" alt="sesame-tuna-3" src="http://lh3.ggpht.com/_AOecqF0gbWo/SjBabWJdJ3I/AAAAAAAADqc/DChRGmcEF10/sesame-tuna-3_thumb%5B1%5D.jpg?imgmax=800" width="504" border="0" height="374" /></a></strong></em></div><p align="justify"><em><strong> </strong></em></p> <p>I have to tell you, my Sesame-Crusted Tuna was just as good, if not better than the one I ate at that cocktail party. That tuna was like buttah! And the wasabi schmear that I rubbed all over it really did mellow out and give a nice, gentle bite to the tuna, just like Jaden said it would. </p> <p>I'm going to send you over to <a href="http://steamykitchen.com/3201-sesame-seared-tuna-with-lime-ginger-vinaigrette.html" target="_blank">Steamy Kitchen</a> for the tuna recipe. She gives a detailed, step-by-step presentation there. But, definitely come back here for the Ponzu Sauze. It will really make your tastebuds sing!</p> <p><em><strong>Ponzu Sauce</strong> <br /><a href="http://stickygooeycreamychewy.googlepages.com/ponzusauce" target="_blank">(Printable Recipe)</a> </em></p> <p align="justify"><em>Ingredients: </em></p> <p align="justify"><em>¾ cup mirin (sweet rice wine) <br />½ cup rice wine vinegar <br />4 tablespoons soy sauce <br />½ cup bonito flakes <br />1 tbsp fresh lime zest <br />1 tbsp fresh lemon juice <br />1 tbsp fresh orange juice <br />2 tbsp fresh lime juice </em></p> <p align="justify"><em>Directions: </em></p> <p align="justify"><em>Combine the mirin, vinegar, soy sauce, lime zest and bonito flakes in a small saucepan and bring to a boil over medium heat. </em></p> <p align="justify"><em>Remove from the heat and let cool. </em></p> <p align="justify"><em>Pour the sauce through a strainer into a bowl and discard the solids. </em></p> <p align="justify"><em>Mix in the citrus juices. </em></p> <p align="justify"><em>Can be stored in a glass jar with a tight-fitting lid in the refrigerator for up to 1 week. </em></p> <p align="justify"><em>Makes about 1 1/2 cups.</em></p> <p align="justify"><em>Enjoy!</em></p> <p align="justify"><em><a href="http://lh4.ggpht.com/_AOecqF0gbWo/SjBabqr1jHI/AAAAAAAADqg/pmRwswb8hek/s1600-h/From%20the%20Archives%5B3%5D.jpg"><img style="border: 0px none ;" alt="From the Archives" src="http://lh4.ggpht.com/_AOecqF0gbWo/SjBab1Gc7LI/AAAAAAAADqk/CcuX8rlDWAw/From%20the%20Archives_thumb%5B1%5D.jpg?imgmax=800" width="204" border="0" height="137" /></a> </em></p> <p align="justify"><a href="http://stickygooeycreamychewy.blogspot.com/2008/08/me-so-crazy-for-misoyaki-salmon.html" target="_blank">Misoyaki Salmon</a></p> <p align="justify"><a href="http://stickygooeycreamychewy.blogspot.com/2007/09/so-fast-so-easyso-good.html" target="_blank">Smoky Seared Sea Scallops</a></p> <p align="justify"><a href="http://stickygooeycreamychewy.blogspot.com/2008/02/fate-coconut-shrimp-and-four-memes.html" target="_blank">Coconut Shrimp with Spicy Pineapple-Apricot Dipping Sauce</a></p> <p align="justify"><em></em></p> <p align="justify"><a href="http://lh5.ggpht.com/_AOecqF0gbWo/SjBacINQV0I/AAAAAAAADqo/zf1qtgIqZmM/s1600-h/Seen%20around%20the%20Blogs%5B3%5D.jpg"><img style="border: 0px none ;" alt="Seen around the Blogs" src="http://lh6.ggpht.com/_AOecqF0gbWo/SjBaccNQ7BI/AAAAAAAADqs/GxKCKYuPkjc/Seen%20around%20the%20Blogs_thumb%5B1%5D.jpg?imgmax=800" width="204" border="0" height="137" /></a> </p> <p align="justify"><a href="http://www.elise.com/recipes/archives/001830seared_tuna_with_avocado.php" target="_blank">Seared Tuna with Avocado from Simply Recipes</a></p> <p align="justify"><a href="http://www.latartinegourmande.com/2006/03/21/thon-aux-epices-sur-lit-de-courgettes-seared-spiced-tuna-with-zucchini/" target="_blank">Seared Spiced Tuna with Zucchini from La Tartine Gourmande</a></p> <p align="justify"><a href="http://chilicheesefries.net/seafood-recipes/prosciutto-wrapped-grilled-tuna-with-wasabi-butter/" target="_blank">Prosciutto Wrapped Grilled Tuna with Wasabi Butter from Chili Cheese Fries</a></p> <p align="justify"><a href="http://www.theperfectpantry.com/2007/03/garlic.html" target="_blank">Tuna Nicoise-ish from The Perfect Pantry</a></p> <p><a href="http://www.norecipes.com/2008/04/27/tuna-poke-pronounced-poke-ay/" target="_blank">Tuna Poke from No Recipes</a></p>Susan @ SGCChttp://www.blogger.com/profile/00156812413651058664noreply@blogger.com37tag:blogger.com,1999:blog-6834264313759237349.post-25027891383026028432009-06-09T14:02:00.003-04:002009-06-09T14:05:41.562-04:00Smoky Chipotle Sliders<div style="text-align: center;"><a href="http://lh5.ggpht.com/_AOecqF0gbWo/Si6jqbDh27I/AAAAAAAADpI/8xed4J6dr98/s1600-h/chipotlesliders2a3.jpg"><img style="border-width: 0px;" alt="chipotle-sliders-2a" src="http://lh4.ggpht.com/_AOecqF0gbWo/Si6jqnFrAAI/AAAAAAAADpM/RIww-gus7Yc/chipotlesliders2a_thumb1.jpg?imgmax=800" width="504" border="0" height="426" /></a></div><p align="justify"> </p> <p align="justify">When I was a kid, as soon as the Winter melted into Spring each year, my family would take every opportunity possible to have a big, backyard, family barbecue. Dad's grill was lit from Memorial Day right on through Labor Day. Each holiday, birthday, graduation and anniversary was celebrated in style under our lilac and cherry trees. The folding chairs and card tables were dusted off and set up outside. The coolers were hauled out and filled to the brim with icy cold beer and soft drinks. Everybody brought some kind of "picnic-y" dish to share. Everyone except my Aunt Giuseppina, that is. <em>She</em> always brought a huge tray of eggplant parmigiana. But, <em>that's</em> a story for another day. </p> <p align="justify">As the "women" draped brightly covered plastic tablecloths over everything and set up the buffet, the "men" got down to the business of grilling the meat. I don't know how it is in most families, but in Italian families, hot dogs and burgers alone just don't cut it. No, no, no! There also needs to be chicken, sausage, ribs and a few nice ribeyes thrown in for good measure. Italians are always terrified that there won't be enough food when guests are over. It isn't actually one of the <a href="http://en.wikipedia.org/wiki/Ten_Commandments" target="_blank">Ten Commandments</a>, but it might as well be. <em><strong>Thou shalt never run out of food at a party. What <em>scumbari</em>!</strong></em></p> <div style="text-align: center;"><a href="http://lh5.ggpht.com/_AOecqF0gbWo/Si6jq2i_oAI/AAAAAAAADpQ/93iRodmEZes/s1600-h/Pile-of-Meat%5B3%5D.jpg"><img style="border: 0px none ;" alt="meat" src="http://lh3.ggpht.com/_AOecqF0gbWo/Si6jrJucPsI/AAAAAAAADpU/VbBcbNo3qNk/Pile-of-Meat_thumb%5B1%5D.jpg?imgmax=800" width="504" border="0" height="344" /></a></div><p align="justify"> </p> <p align="justify"><strong><em></em></strong></p> <p align="justify">I can remember looking at those huge mountains of meat and wondering how in the world anyone could eat all of that food! Of course, no one could. I'm half convinced that part of the reason for the food overkill was so that there would be enough leftovers for everyone to take home! Anyway, from an early age, my solution to this problem was to just take a few small bites of each thing. That way, I could try everything without exploding. The only problem with that rationale was that after taking bites off of various pieces of meat, those remaining pieces didn't look so appetizing for the next guy. But hey, it seemed logical to a six year-old!</p> <p align="justify">We don't have many of those big backyard bashes anymore since my father passed away. Somehow, it just doesn't feel the same. But, a few weeks ago, over Memorial Day weekend, we decided to give it another try. </p> <p align="justify">As I was shopping for hot dog and hamburger buns, I saw these packages of cute little slider buns in the bread aisle. </p> <div style="text-align: center;"><a href="http://lh4.ggpht.com/_AOecqF0gbWo/Si6jrvLnR3I/AAAAAAAADpY/yDfVluFTSdo/s1600-h/prdLarge_1209287.jpg"><img style="border-width: 0px;" alt="prdLarge_120928" src="http://lh3.ggpht.com/_AOecqF0gbWo/Si6jrliOHjI/AAAAAAAADpc/DL0ZYBdDu9Q/prdLarge_120928_thumb3.jpg?imgmax=800" width="298" border="0" height="346" /></a></div><p align="justify"> </p> <p align="justify">That's when it hit me. Instead of making big old hamburgers, why not make tiny little sliders. That way, everyone could still have a burger (or two or three), and still be able to enjoy some of the other stuff as well. (Don't I just <em>dazzle</em> you with my brilliance, sometimes?) So, I bought some of those buns and went home to make <em>Smoky Chipotle Sliders</em>! </p> <p align="justify">These <em>Smoky Chipotle Sliders</em> are made just like regular burgers, except that I add some pureed chipotle peppers in adobo sauce to them. The peppers are dried and smoked red jalapenos and come canned in a sweet and spicy red sauce that typically contains tomatoes, garlic, vinegar, salt, and spices. They can be added to all kinds of different foods, and in these sliders they provide a distinctive warm heat and delicious smoky flavor. </p> <div style="text-align: center;"><a href="http://lh5.ggpht.com/_AOecqF0gbWo/Si6jsNU68YI/AAAAAAAADpg/J8Dpp8a2D74/s1600-h/chipotlemayo7.jpg"><img style="border-width: 0px;" alt="chipotle-mayo" src="http://lh5.ggpht.com/_AOecqF0gbWo/Si6jsM9mdoI/AAAAAAAADpk/qXs2J5q281g/chipotlemayo_thumb3.jpg?imgmax=800" width="504" border="0" height="510" /></a></div><p align="justify"> </p> <p align="justify">I made an easy peasy <em>Smoky Chipotle Mayo</em> to spread on top of them and served them on the toasted slider buns. I also cut slices of cheese into quarters and put one on each slider.</p> <div style="text-align: center;"><a href="http://lh6.ggpht.com/_AOecqF0gbWo/Si6jsad-tUI/AAAAAAAADpo/divKatfSpoo/s1600-h/chipotlesliders37.jpg"><img style="border-width: 0px;" alt="chipotle-sliders-3" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGZT_GiLJjwfFrRICRIqzBPyz1KsgBz4LQHKN1wQhTpXLELpAfANUPXpO5OPmr4mLpRpJ5y3K17lLb5uTO-hGmaJApF2MuKjwiw2QgPn4PHIrceSmmzHr8oVWQRlHeDpn5rEwyZgeIi3f3/?imgmax=800" width="504" border="0" height="383" /></a></div><p align="justify"> </p> <p align="justify">These <em>Smoky Chipotle Sliders</em> were a huge hit with my guests, especially the four teenagers that were there. They were the perfect size for a barbecue buffet. And, the addition of the chipotles in adobo not only added tons of flavor, but also just enough extra moistness to keep those little guys nice and juicy. I hope you'll give them a try for your next barbecue bash. I think your guest will love them too!</p> <p align="justify"><em><strong>Smoky Chipotle Sliders</strong> <strong>with Smoky Chipotle Mayo</strong> <br /><a href="http://stickygooeycreamychewy.googlepages.com/smokychipotlesliderswithsmokychipotlemay" target="_blank">(Printable Recipe)</a> </em></p> <p><em>Ingredients: </em></p> <p><em>1 lb ground chuck <br />1 lb ground sirloin <br />1 medium-sized sweet onion, grated <br />1/4 cup fresh parsley, finely chopped <br />2-4 chipotle peppers in adobo sauce, pureed with 2 tablespoons of sauce (depending on how spicy you </em><em>want it) <br />Salt and pepper to taste <br />Slider buns (Pepperidge Farm) or small potato rolls <br />Smoky Chipotle Mayo (recipe follows) and sliced American cheese, cut into quarters</em></p> <p><em>Directions: </em></p> <p align="justify"><em>Mix first 6 ingredients together in a large bowl. Form into small patties about 2-2 1/2 inches in diameter. </em><em>Using an ice cream or meatball scoop for this makes the perfect sized sliders. </em></p> <p align="justify"><em>Grill or fry until sliders reach your desired level of doneness. </em></p> <p align="justify"><em>Top with a piece of cheese and Smoky Chipotle Mayo and serve on toasted slider buns. </em></p> <p><em><strong>Smoky Chipotle Mayo</strong> </em></p> <p><em>1 cup Mayonnaise <br />2 chipotle peppers in adobo sauce with 1 tablespoon of sauce <br />1/2 teaspoon sugar <br />1 teaspoon smoked paprika <br />1 tablespoon fresh lime juice </em></p> <p><em>Combine all ingredients in a food processor or blender and whiz until well blended.</em></p> <p align="justify"><em>Makes about 24 sliders. </em></p> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCOzVRIz50ycXnp7mzKUH5YvqN2nBWgyWdn1nSMBn9SUqOuKh5zRz4VOgiZxXMVFRP6DjlAuUNTAvj1-nT5-5LVzCwv4tFUxI5_hCNSeW1UU2NrAO3yzCs3CDMJ7yxFCxmB2SY0cQh1J0S/s1600-h/From%20the%20Archives%5B3%5D.jpg"><img style="border: 0px none ;" alt="From the Archives" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaEsNhZpMEOHYqza6ozqC4BUY_lplChZjtnBCh6eXZC1pQvf-EQDDFjCWM6UpDASios7h7gm-TPNG9HFHkEzO6Uktgq7XIacMJzXRTP4vYZYNyng6mIHHU1cizGFik5Vgcg5m5HF3_6fzY/?imgmax=800" width="204" border="0" height="137" /></a> </p> <p><strong><em><a href="http://stickygooeycreamychewy.blogspot.com/2008/06/carnivore-heaven-dry-aged-ribeyes-with.html" target="_blank">Ribeye Steaks with a Spicy, Smoky, Cacao Nibs Rub</a></em></strong></p> <p><strong><em><a href="http://stickygooeycreamychewy.blogspot.com/2008/04/tax-relief-bistec-lo-pobre-poor-mans.html" target="_blank">Bistec a lo Pobre</a></em></strong></p> <p><em><strong><a href="http://stickygooeycreamychewy.blogspot.com/2007/10/thrill-of-grill-churrasco-with.html" target="_blank">Churrasco with Chimichurri Sauce</a></strong></em></p> <p><em><strong><a href="http://stickygooeycreamychewy.blogspot.com/2008/03/pacific-rim-burgers-with-ginger.html" target="_blank">Pacific Rim Burgers with Ginger Mayonnaise</a></strong></em></p> <p><a href="http://lh5.ggpht.com/_AOecqF0gbWo/Si6juJR-dRI/AAAAAAAADp4/mY7pfyL9vVk/s1600-h/Seen%20around%20the%20Blogs%5B3%5D.jpg"><img style="border: 0px none ;" alt="Seen around the Blogs" src="http://lh5.ggpht.com/_AOecqF0gbWo/Si6juREVyLI/AAAAAAAADp8/spRJOvdKWNE/Seen%20around%20the%20Blogs_thumb%5B1%5D.jpg?imgmax=800" width="204" border="0" height="137" /></a> </p> <p><strong><em><a href="http://smittenkitchen.com/2009/02/meatball-sliders/" target="_blank">Meatball Sliders from Smitten Kitchen</a></em></strong></p> <p><strong><em><a href="http://userealbutter.com/2009/01/30/slider-buns-recipe/" target="_blank">Slider Buns from Use Real Butter</a></em></strong></p> <p><strong><em><a href="http://www.cookingbytheseatofmypants.com/recipes/turkey-sausage-sliders-with-tomato-basil-relish/" target="_blank">Turkey Sausage Sliders with Tomato Basil Relish from Cooking by the Seat of My Pants</a></em></strong></p> <p><strong><em><a href="http://noteatingoutinny.com/2008/03/19/honey-scallion-sliders-and-how-now-to-cook-brown-cow/" target="_blank">Honey Scallion Sliders from Not Eating Out in New York</a></em></strong></p> <p><a href="http://msglaze.typepad.com/paris/2008/06/mini-lamb-slide.html" target="_blank"><strong><em>Mini Lamb Sliders with Harissa Sauce from Ms. Glaze's Pommes d'Amour</em></strong></a></p> <p><strong><em></em></strong><strong><em><a href="http://morethanburnttoast.blogspot.com/2008/09/barbequed-spiced-lamb-sliders.html" target="_blank">Barbecued Spiced Lamb Sliders from More Than Burnt Toast</a></em></strong></p> <a href="http://blogs.creativeloafing.com/dailyloaf/2009/02/20/carolina-pulled-pork-pulled-pork-sliders-with-a-twist/" target="_blank"><strong><em>Carolina Pulled Pork Sliders from The Daily Loaf</em></strong></a>Susan @ SGCChttp://www.blogger.com/profile/00156812413651058664noreply@blogger.com27tag:blogger.com,1999:blog-6834264313759237349.post-43327956405050966602009-06-04T13:01:00.003-04:002009-06-04T13:06:09.838-04:00More Cheekiness - With Halibut<div style="text-align: center;"><a href="http://lh6.ggpht.com/_AOecqF0gbWo/Sif93yXPs3I/AAAAAAAADnw/kHqoA5whhNE/s1600-h/halibut-cheeks-2%5B3%5D.jpg"><img style="border: 0px none ;" alt="halibut-cheeks-2" src="http://lh3.ggpht.com/_AOecqF0gbWo/Sif94GVrfWI/AAAAAAAADn0/vSBlhWdE3pY/halibut-cheeks-2_thumb%5B1%5D.jpg?imgmax=800" width="504" border="0" height="600" /></a></div><p align="justify"> </p> <p align="justify">About a year ago I told you all about my first experience with fish cheeks. <a href="http://stickygooeycreamychewy.blogspot.com/2008/04/getting-cheeky-with-grouper.html" target="_blank">Grouper cheeks</a>, to be exact. I had been reading about fish cheeks on various other blogs and I was intrigued. When I happened to stumble upon some fresh grouper cheeks at a local fish market, I pounced! Those grouper cheeks turned into a delicious meal for my family and me and I couldn't have been happier. I couldn't believe that I'd never tried, or even <em>known </em>about fish cheeks before! Posting about them made me feel like I was part of the "in" crowd. </p> <p align="justify">One thing that continued to nag at me though, was that I was never able to get my hands on the coveted halibut cheeks. Halibut cheeks are like the <a href="http://www.rolls-roycemotorcars.com/" target="_blank">Rolls Royce</a> of fish cheeks. They are sweet and flaky little morsels of fish that when cooked, take on a flavor and consistency similar to sea scallops, or dare I say it, lobster. And they just are not available in Florida - ever. Whenever I'd read a new post or find a new recipe for halibut cheeks, I'd feel a tiny little nudge in my gut, which was the realization that I'd probably never have an opportunity to get some of my own. Until Seattle, that is.......</p> <p align="justify">Hmmm. Have I mentioned lately that I was recently in Seattle for the <a href="http://ifbc.foodista.com/" target="_blank">IFBC</a>? Yes? Well,I won't bore you with all the details again, (although Part 3 of my Great <a href="http://stickygooeycreamychewy.blogspot.com/2009/05/my-great-seattle-adventure-part-1.html" target="_blank">Seattle</a> <a href="http://stickygooeycreamychewy.blogspot.com/2009/05/my-great-seattle-adventure-part-2.html" target="_blank">Adventure</a> is still in the works). I'll just skip to the part where I was standing at the <a href="http://www.pikeplacefish.com/" target="_blank">Pike Place Fish Market</a> and spied these little beauties.</p> <div style="text-align: center;"><a href="http://lh3.ggpht.com/_AOecqF0gbWo/Sif94W8mpBI/AAAAAAAADn4/bEh79xId_a0/s1600-h/halibut-cheeks%5B3%5D.jpg"><img style="border: 0px none ;" alt="halibut-cheeks" src="http://lh5.ggpht.com/_AOecqF0gbWo/Sif94ixP-aI/AAAAAAAADn8/xkFtl2mGIb8/halibut-cheeks_thumb%5B1%5D.jpg?imgmax=800" width="504" border="0" height="462" /></a></div><p align="justify"> </p> <p align="justify">Do you know what these are? </p> <p align="justify">They're <strong><em>HALIBUT CHEEKS!!! </em></strong>Gorgeous, plump, shiny, pristine and fresh halibut cheeks! <strong><em>Tons of them! </em></strong></p> <p align="justify"><strong><em>PAY DIRT!!!</em></strong></p> <p align="justify">I swear I got a little giddy just looking at that huge vat of cheeks. I think I may even have had to steady myself on the arm of this cute fish guy for a minute or two. </p> <div style="text-align: center;"><a href="http://lh4.ggpht.com/_AOecqF0gbWo/Sif9474FEZI/AAAAAAAADoA/c-VuB3iHoo0/s1600-h/pike-fish-1%5B3%5D.jpg"><img style="border: 0px none ;" alt="pike-fish-1" src="http://lh3.ggpht.com/_AOecqF0gbWo/Sif96DqXJrI/AAAAAAAADoE/UrhcQDYbwhI/pike-fish-1_thumb%5B1%5D.jpg?imgmax=800" width="504" border="0" height="700" /></a></div><p align="justify"> </p> <p align="justify">Once I regained my composure, however, I ordered five pounds of those halibut cheeks to go. Pike Place Fish ships their fish anywhere you want it to go, so I had my cheeks sent to my home Florida, along with my king crab legs, Copper River salmon and other assorted seafood delights. The fish arrived at my house the morning after I did. I shared some of my bounty with my mother and brother (but not too much), and packed the rest into smaller packages for the freezer. We'll be eating lots of fabulous fish this Summer at Chez SGCC!</p> <p align="justify">After careful consideration and research, I decided to prepare my fist batch of halibut cheeks as simply as possible. I really wanted to taste the fish instead of masking it under a lot of extra stuff. I took the advice of others who knew better and lightly dusted them (the cheeks, not the others), with some seasoned flour mixed with a little corn meal and toasted hazelnut flour. Then, I pan fried them in a little butter and olive oil. I made some of my Wicked Spicy Tartar Sauce to go along with them and served them on top of a nice little chopped salad for crunch and color. </p> <div style="text-align: center;"><a href="http://lh3.ggpht.com/_AOecqF0gbWo/Sif96KY7aPI/AAAAAAAADoo/xiJG1RQ0z2g/s1600-h/tartar-sauce-kooky%5B4%5D.jpg"><img style="border: 0px none ;" alt="tartar-sauce-kooky" src="http://lh4.ggpht.com/_AOecqF0gbWo/Sif96Za7ppI/AAAAAAAADow/fUM0HQxVFUo/tartar-sauce-kooky_thumb%5B2%5D.jpg?imgmax=800" width="500" border="0" height="510" /></a></div><p align="justify"> </p> <p align="justify">So, how were they, you ask? </p> <p align="justify"><strong><em>UNFREAKINBELIEVABLY AWESOME!!!</em></strong></p> <p align="justify">They really, really were. Their flesh had the most lovely, flaky, delicate texture. It was sweet and buttery beyond compare. Mr. SGCC and I barely spoke a word throughout the entire meal. We were too busy groaning with pleasure as we savored each and every one of those succulent little jewels of the sea.</p> <div style="text-align: center;"><a href="http://lh3.ggpht.com/_AOecqF0gbWo/Sif96hbBn7I/AAAAAAAADoQ/R44043_H9XQ/s1600-h/halibut-cheeks-1%5B7%5D.jpg"><img style="border: 0px none ;" alt="halibut-cheeks-1" src="http://lh5.ggpht.com/_AOecqF0gbWo/Sif97UFAikI/AAAAAAAADoU/tXnpW6qW6ro/halibut-cheeks-1_thumb%5B3%5D.jpg?imgmax=800" width="504" border="0" height="418" /></a></div><p align="justify"> </p> <p align="justify">When we had finished, the only thing that could console me was the knowledge that I still had two more pounds of halibut cheeks, just waiting in the freezer to be transformed into another wonderful feast!</p> <p align="justify">If you ever come across halibut cheeks in your travels - get some. Don't even think about it. <strong>Just. Get. Some.</strong> Trust me, you won't regret it!</p> <p><em><strong>Simply Sauteed Halibut Cheeks</strong> <br /><a href="http://stickygooeycreamychewy.googlepages.com/simplysauteedhalibutcheekswithwickedspic" target="_blank">(Printable Recipe)</a> </em></p> <p><em>Ingredients: </em></p> <p><em>2 lbs fresh halibut cheeks <br />1 1/2 cups all purpose flour <br />1/2 cup yellow corn meal <br />1/4-1/2 cup toasted hazelnut flour <br />Salt and pepper to taste <br />6 tablespoons butter <br />3 tablespoons olive oil <br />Lemon or lime wedges for garnish <br />Wicked Spicy Tartar Sauce (recipe follows) </em></p> <p><em>Directions: </em></p> <p><em>Lightly season halibut cheeks with salt and pepper </em></p> <p><em>In a pie plate or other flat rimmed dish, mix together flour, corn meal, hazelnut flour, salt and pepper. </em></p> <p><em>Dredge halibut cheeks in flour mixture and pat off the excess. </em></p> <p><em>Heat a large skillet over medium-high heat. Adding 2 tablespoons of butter and 1 tablespoon of olive oil at a time, saute the halibut cheeks in batches until golden brown on both sides - about 2-3 minutes per side. Be careful not to overcook. They should have a consistency similar to sea scallops. </em></p> <p><em>Serve with lime wedges and <strong>Wicked Spicy Tartar Sauce</strong>. </em></p> <p><em>Serves 4-6. </em></p> <p><strong>Wicked Spicy Tartar Sauce</strong> </p> <p>Ingredients: </p> <p>1 cup mayonnaise <br />2 tablespoons "Wickles" sweet and spicy pickle relish (with juice) <br />2 tablespoons minced onion <br />2 tablespoons fresh lime juice <br />1-2 tablespoons sriracha sauce (depending on how much "spice" you want) <br />salt and pepper to taste </p> <p>Directions: </p> <p>Mix the first 5 ingredients together in a bowl. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving. </p> <p><a href="http://lh4.ggpht.com/_AOecqF0gbWo/Sif97ppGGWI/AAAAAAAADoY/Ct1UR69TqrM/s1600-h/From%20the%20Archives%5B3%5D.jpg"><img style="border: 0px none ;" alt="From the Archives" src="http://lh3.ggpht.com/_AOecqF0gbWo/Sif975JY0pI/AAAAAAAADoc/f6IZr1cPfHk/From%20the%20Archives_thumb%5B1%5D.jpg?imgmax=800" width="204" border="0" height="137" /></a> </p> <p align="justify"><strong>If you liked this recipe, here are some others from the SGCC archives that you might also enjoy:</strong></p> <p align="justify"><a href="http://stickygooeycreamychewy.blogspot.com/2008/02/fate-coconut-shrimp-and-four-memes.html" target="_blank">Coconut Shrimp</a></p> <p align="justify"><a href="http://stickygooeycreamychewy.blogspot.com/2008/03/pistachio-crusted-flounder-with.html" target="_blank">Pistachio Crusted Flounder with Mineola-Ginger Beurre Blanc</a></p> <p align="justify"><a href="http://stickygooeycreamychewy.blogspot.com/2008/04/getting-cheeky-with-grouper.html" target="_blank">Pan Fried Grouper Cheeks</a></p> <p><a href="http://stickygooeycreamychewy.blogspot.com/2008/05/spicy-crab-cakes-with-key-lime-mustard.html" target="_blank">Spicy Crab Cakes with Key Lime Mustard Sauce</a></p> <p><a href="http://stickygooeycreamychewy.blogspot.com/2008/07/losing-my-balance.html" target="_blank">Trout Almondine</a></p> <p><a href="http://lh5.ggpht.com/_AOecqF0gbWo/Sif976DeIvI/AAAAAAAADog/9vZK-OBspDc/s1600-h/Seen%20around%20the%20Blogs%5B3%5D.jpg"><img style="border: 0px none ;" alt="Seen around the Blogs" src="http://lh4.ggpht.com/_AOecqF0gbWo/Sif98KfAb0I/AAAAAAAADok/70Bj6DF23vI/Seen%20around%20the%20Blogs_thumb%5B1%5D.jpg?imgmax=800" width="204" border="0" height="137" /></a> </p> <p><strong>Here are some other great halibut cheeks recipes to check out:</strong></p> <p><a href="http://nookandpantry.blogspot.com/2008/04/halibut-cheeks-with-mashed-yukon-gold.html" target="_blank">Halibut Cheeks with Mashed Yukon Gold Potatoes with Chive Oil from Nook and Pantry</a></p> <p><a href="http://www.theomnivoressolution.com/the_omnivores_solution/2007/10/halibut-cheeks-.html" target="_blank">Halibut Cheeks with Pomegranate Sauce from The Omnivore's Solution</a></p> <p><a href="http://www.restaurantwidow.com/2006/04/halibut_cheeks.html" target="_blank">Simple and Delicious Halibut Cheeks from Restaurant Widow</a></p> <p><a href="http://ccallahan4.blogspot.com/2008/03/halibut-cheeks-in-lemon-caper-butter.html" target="_blank">Halibut Cheeks with Lemon, Caper and Butter Sauce from Chronicles of a Fledgling Home Cook</a></p> <a href="http://theendivechronicles.com/2008/12/21/butter-poached-halibut-cheeks-with-baby-bok-choy/" target="_blank">Butter Poached Halibut Cheeks with Baby Bok Choy from The Endive Chronicles</a> <p align="justify"> </p> <p align="justify"> </p> <p align="justify"> </p> <p align="justify"></p>Susan @ SGCChttp://www.blogger.com/profile/00156812413651058664noreply@blogger.com38tag:blogger.com,1999:blog-6834264313759237349.post-45906857970323232102009-06-02T12:31:00.002-04:002009-06-02T12:33:21.645-04:00TWD: Cinnamon Squares<div style="text-align: center;"><a href="http://lh4.ggpht.com/_AOecqF0gbWo/SiVTv2ePhEI/AAAAAAAADnQ/CKYii6HlFFU/s1600-h/cinnamon-squares-framed%5B3%5D.jpg"><img style="border: 0px none ;" alt="cinnamon-squares-framed" src="http://lh5.ggpht.com/_AOecqF0gbWo/SiVTwPDfWLI/AAAAAAAADnU/mWKKi2jPjC0/cinnamon-squares-framed_thumb%5B1%5D.jpg?imgmax=800" width="504" border="0" height="490" /></a></div><p align="justify"> </p> <p align="justify">When I first read through this week's TWD recipe, I pretty much knew that it wasn't going to be a favorite. Tracey from <a href="http://traceysculinaryadventures.blogspot.com/" target="_blank">Tracey's Culinary Adventures</a> chose Dorie's Cinnamon Squares for this week's assignment. Cinnamon Squares start out as a dense, butter-rich cake which is laden with cinnamon and bittersweet chocolate. Lots of cinnamon and chocolate! While I like them both a lot on their own, I'm not a big fan of cinnamon and chocolate combined. Still, I've been wrong before and made this cake anyway, hoping for the best.</p> <p align="justify">Sorry folks, it's just not for me.</p> <p align="justify">The cake didn't taste bad. In fact, it was actually pretty good. But, there was just way too much cinnamon in it for my comfort zone. Adding nine ounces of bittersweet chocolate to the mix didn't help much either. The whole thing was just too rich and strong for me. That said, If you're someone who really enjoys a pronounced, in-your-face cinnamon and chocolate flavor combination, you will probably love this cake. I think I would have probably enjoyed this one more without the dark chocolate. If I decide to attempt the cake again, I might try using white chocolate or a nice orange glaze instead. And, I definitely would cut down on the cinnamon.</p> <div style="text-align: center;"><a href="http://lh3.ggpht.com/_AOecqF0gbWo/SiVTwSgYK1I/AAAAAAAADnY/jB551OzIDIQ/s1600-h/cinnamon-squares-1%5B3%5D.jpg"><img style="border: 0px none ;" alt="cinnamon-squares-1" src="http://lh5.ggpht.com/_AOecqF0gbWo/SiVTwpvFB3I/AAAAAAAADnc/SC4vj7F-cus/cinnamon-squares-1_thumb%5B1%5D.jpg?imgmax=800" width="504" border="0" height="357" /></a></div><p align="justify"> </p> <p align="justify">Another interesting phenomena I encountered was that, shortly after I removed this cake from the oven, it sank in the middle like a lead balloon! It looked perfect for about 5 minutes....and then, it just.....fell! I baked it for about 50 minutes and a toothpick came out clean, so I'm not sure what happened. The cake was a little tough to frost with a huge crater in the middle of it. </p> <p align="justify">I haven't had an opportunity to share this cake with anyone else yet, but I intend to bring it to my office today. If it goes over big, I'll be sure to let you all know.</p> <div style="text-align: center;"><a href="http://lh5.ggpht.com/_AOecqF0gbWo/SiVTw2goBMI/AAAAAAAADng/wItI6T7PaOI/s1600-h/cinnamon-squares-3%5B3%5D.jpg"><img style="border: 0px none ;" alt="cinnamon-squares-3" src="http://lh4.ggpht.com/_AOecqF0gbWo/SiVTxFJ-ZjI/AAAAAAAADnk/t2KxhbDF8lw/cinnamon-squares-3_thumb%5B1%5D.jpg?imgmax=800" width="504" border="0" height="445" /></a></div><p align="justify"> </p> <p align="justify">If you'd like to try making Cinnamon Squares for yourself, the recipe can be found on <a href="http://traceysculinaryadventures.blogspot.com/2009/06/twd-cinnamon-squares-two-ways.html" target="_blank">Tracey's site</a>. You can also see how the rest of the group fared with it on the <a href="http://tuesdayswithdorie.wordpress.com/" target="_blank">Tuesdays with Dorie blogroll</a>. </p> <p align="justify"></p>Susan @ SGCChttp://www.blogger.com/profile/00156812413651058664noreply@blogger.com32tag:blogger.com,1999:blog-6834264313759237349.post-43115905840746982452009-06-01T18:40:00.005-04:002009-06-08T18:20:12.438-04:00Dinner and a Movie: Shirley Valentine Roundup<p style="text-align: center;"><a href="http://lh3.ggpht.com/_AOecqF0gbWo/SiRYyB2W23I/AAAAAAAADls/wEpJUIjrUUI/s1600-h/ShirleyValentineMovie_Poster%5B4%5D.jpg"><img style="border: 0px none ;" alt="" src="http://lh6.ggpht.com/_AOecqF0gbWo/SiRYyTU4LuI/AAAAAAAADlw/xq01cCtTF0w/ShirleyValentineMovie_Poster_thumb%5B2%5D.jpg?imgmax=800" width="404" border="0" height="612" /></a></p> <p><strong>Ack!</strong> I'm finally getting around to posting the roundup for this month's <a href="http://www.norecipes.com/dinner-movie/" target="_blank">Dinner and a Movie</a>! I apologize for getting this up so late! I've been playing catch-up ever since I returned from my Great <a href="http://stickygooeycreamychewy.blogspot.com/2009/05/my-great-seattle-adventure-part-1.html" target="_blank">Seattle</a> <a href="http://stickygooeycreamychewy.blogspot.com/2009/05/my-great-seattle-adventure-part-2.html" target="_blank">Adventure</a>, and unfortunately, DaaM suffered for it. I hope you all subscribe to the adage "Better late than never", because this is late, late, late! That doesn't mean, however, that these Shirley Valentine entries are anything less than awesome - because they most certainly are! </p> <p><a href="http://www.imdb.com/title/tt0098319/" target="_blank">Shirley Valentine</a> is a fortysomething housewife from Liverpool wondering what has happened to herself, as she feels stagnant and in a rut. She has become a proverbial doormat. Her family pays her so little attention that she's taken to talking to her kitchen walls in order to keep a conversation going. She's always dreamed of going to Greece, and when her friend wins a trip for two to Mykonos, Shirley uncharacteristically puts herself first and accepts an invitation to go along. She packs her bags, leaves a note on the kitchen table, and takes off on her dream vacation! </p> <div style="text-align: center;"><a href="http://lh6.ggpht.com/_AOecqF0gbWo/SiRYymOHbWI/AAAAAAAADl0/pqsi1g1nq0s/s1600-h/article-1148369-005BE9A900000258-518_468x311%5B4%5D.jpg"><img style="border: 0px none ;" alt="article-1148369-005BE9A900000258-518_468x311" src="http://lh4.ggpht.com/_AOecqF0gbWo/SiRYzJrfrHI/AAAAAAAADl4/YdU36qGH6s4/article-1148369-005BE9A900000258-518_468x311_thumb%5B2%5D.jpg?imgmax=800" width="454" border="0" height="288" /></a></div> <p></p> <p align="justify">Immersed in her stunningly beautiful surroundings, Shirley takes stock of her life after years of marital neglect and mundane domesticity. What she discovers there is a new awareness of who she is and what her existence can be with just a little effort on her part. (A little tryst with a hunky Greek doesn't hurt matters either!) When her nice, but complacent husband Joe arrives on the island to bring her back to Liverpool, Shirley is forced to make the most important decision of her life. I'm not going to tell you the ending. I don't want to ruin it for you if you do decide to watch the movie. </p> <div style="text-align: center;"><a href="http://lh4.ggpht.com/_AOecqF0gbWo/SiRYzQw-00I/AAAAAAAADmA/4op08bdTaqs/s1600-h/valentineDM1204_468x376%5B10%5D.jpg"><img style="border: 0px none ;" alt="valentineDM1204_468x376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzIFQfTP7nkmlt4P3rT6WAS2OmVZrqQtEnMfOkruQz4hoiD1CYpp9_yeHLCxdjGJAkoQtqfQIez8Ie72S9vAWvU_DelfNTyp2VX-kNz2MDXj42M10Y5udwO0LbLaBOmAo-nptjA1JtOhQR/?imgmax=800" width="454" border="0" height="366" /></a></div> <p align="justify"></p> <p align="justify">I was very excited to get such positive feedback from so many of you regarding my movie choice for this month. Shirley Valentine is one of my all time favorite films, and many of you feel the same way. The first time that I watched it, I really felt like I could identify with it. It has become my "go to" movie whenever I find myself sinking into a rut and questioning my purpose in the universe. I am fortunate to have a family that is much more supportive of me than Shirley's is of her, but as I edge my way into middle age, I have definitely felt a lot of the same feelings that Shirley has. I think she is incredibly brave. She hightailed it all the way to Greece! All I did was run away to Seattle for a few days! </p> <p align="justify">I was also very impressed with the entries I received this month. Apparently, I wasn't the only one inspired by this movie!</p> <div style="text-align: center;"><a href="http://lh6.ggpht.com/_AOecqF0gbWo/SiRYz0OeisI/AAAAAAAADmI/UXpLm32BcKM/s1600-h/taramasalata-1%5B4%5D.jpg"><img style="border: 0px none ;" alt="taramasalata-1" src="http://lh6.ggpht.com/_AOecqF0gbWo/SiRY0KRdwCI/AAAAAAAADmM/3MZXFZPVhOY/taramasalata-1_thumb%5B2%5D.jpg?imgmax=800" width="454" border="0" height="368" /></a></div> <p align="justify"></p> <p align="justify">I'm bringing two dishes to the party. Both are Greek classics and both recipes were borrowed from my good friend Peter, whose blog, <a href="http://kalofagas.ca/" target="_blank">Kalofagas</a>, is a living testament to the fabulousness of Greek cuisine! The first is Taramasalata with Homemade Pita Chips. Taramasalata is a creamy, luscious Greek dip made from the roe of the carp fish. It is a staple on the menu of most Greek restaurants, and we here at Chez SGCC love it! You can find Peter's recipe for <a href="http://www.blogger.com/dip%20made%20from%20the%20roe%20%28fish%20eggs%29%20of%20a%20carp%20fish." target="_blank">Taramasalata here</a>. </p> <div style="text-align: center;"><a href="http://lh6.ggpht.com/_AOecqF0gbWo/SiRY0crMidI/AAAAAAAADmQ/J6Kk41paJfM/s1600-h/Taramasalata%20Collage%5B4%5D.jpg"><img style="border: 0px none ;" alt="Taramasalata Collage" src="http://lh5.ggpht.com/_AOecqF0gbWo/SiRY0-3FrmI/AAAAAAAADmU/AhkdXCsi4zU/Taramasalata%20Collage_thumb%5B2%5D.jpg?imgmax=800" width="454" border="0" height="448" /></a></div> <p align="justify"></p> <p align="justify">I never cared much for pita chips until I began making my own. I always found them dry, thick and waaaay too hard. I'm talking tooth cracking hard! My Homemade Pita Chips are light, thin, delicate and super crispy. They are also ridiculously simple to make. All you do is cut regular pita bread into wedges and then split each wedge into two pieces. Lay them all out on a baking sheet and lightly brush them with olive oil (extra-virgin, of course). Then, sprinkle some salt, pepper, and whatever herbs and spices you like on them and bake at 350 deg. F. for about 15 minutes. That's it. Done. They keep well for a couple of days in a zip lock bag. Trust me. You will never go back to the stuff in the bags after you've tried these! </p> <div style="text-align: center;"><a href="http://lh4.ggpht.com/_AOecqF0gbWo/SiRY1J0DtbI/AAAAAAAADmY/dbhXlKcNHT0/s1600-h/souvlaki3%5B5%5D.jpg"><img style="border: 0px none ;" alt="souvlaki3" src="http://lh6.ggpht.com/_AOecqF0gbWo/SiRY1a9cyOI/AAAAAAAADmc/BOewxc67Dt0/souvlaki3_thumb%5B3%5D.jpg?imgmax=800" width="454" border="0" height="409" /></a></div> <p align="justify"></p> <p align="justify">My second DaaM dish is <a href="http://stickygooeycreamychewy.blogspot.com/2009/04/may-dinner-and-movie-shirley-valentine.html" target="_blank">Souvlaki</a>. Souvlaki is a popular Greek dish consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It may be served on the skewer for eating out of hand, in a pita sandwich with garnishes and sauces, or on a dinner plate, often with fried potatoes or rice pilaf. You can click on the link for the recipe for <a href="http://kalofagas.ca/2008/07/17/souvlaki/" target="_blank">Peter's Souvlaki</a></p> <p align="justify">Lisa from <a href="http://myownsweetthyme.blogspot.com/">My Own Sweet Thyme</a> sent over another popular Greek dip. Who doesn't love a delicious, garlicky, lemony<a href="http://myownsweetthyme.blogspot.com/2009/05/hummus.html"> Hummus</a>? I certainly do! </p> <div style="text-align: center;"><a href="http://lh5.ggpht.com/_AOecqF0gbWo/SigVQDis2eI/AAAAAAAADo4/6wEng-Dkvlg/s1600-h/hummus-sweet-thyme%5B3%5D.jpg"><img style="border: 0px none ;" alt="hummus-sweet-thyme" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIKNY_gCumwLJJAe28q4J8fVeJzOyAErS-OYjSURQXSQByFj4TaQlruAALeIbCoduPSEV5EZqsBQ99C8-wSXdk4u2ouiYxp7215TwvAHljZ_xZ5XJC_WXLcdv-zWtuVmyiZhzbWvRr4QJA/?imgmax=800" width="404" border="0" height="304" /></a></div> <p align="justify"></p> <p align="justify">Lisa says that "Like Shirley, Hummus is a wonderful and exotic recipe that is often taken for granted. Becoming reacquainted with the excitement of making it adds a new appreciation for an old favorite." </p> <p align="justify">Your Hummus looks droolworthy, Lisa. Thanks so much for sending it over!</p> <div style="text-align: center;"><a href="http://lh5.ggpht.com/_AOecqF0gbWo/SiRY1rT6JEI/AAAAAAAADmg/coLgw08s-Ak/s1600-h/CANECU-Gabi%5B3%5D.jpg"><img style="border: 0px none ;" alt="CANECU-Gabi" src="http://lh5.ggpht.com/_AOecqF0gbWo/SiRY184h3oI/AAAAAAAADmk/0XN2MKhaGdY/CANECU-Gabi_thumb%5B1%5D.jpg?imgmax=800" width="404" border="0" height="264" /></a></div> <p align="justify"></p> <p align="justify">Gabi from <a href="http://www.thefeastwithin.com/2009/05/20/i-like-chips-and-egg-on-a-tuesday-shirley-valentine-at-dinner-and-a-movie/" target="_blank">The Feast Within</a> sent over these lovely <a href="http://www.thefeastwithin.com/2009/05/20/i-like-chips-and-egg-on-a-tuesday-shirley-valentine-at-dinner-and-a-movie/" target="_blank">Sweet Potato Chips and Egg with Oregano Feta Gremolata</a>. Gabi says that "Chips and Egg" is a pivotal dish in the movie. If you read her post, you'll understand why. It is a classic British dish. She tried to pull Greece a bit closer with the Oregano/Feta Gremolata. It looks wonderful Gabi! Thanks for sharing it! </p> <div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOapAV7Xyt1VI6_9A18zChGxaYOwY_AYdtxYYVUmif-mSrPxjiHhzq7X0bD0CiZDipkatwYgy5GxxHk3haObsUdN2d1aZ0gDAUiBV4ngWMaGr-x7tzaUagmH9ykBYCx4vosPMU5HHBqyyY/s1600-h/potatoes-Megan%5B3%5D.jpg"><img style="border: 0px none ;" alt="potatoes-Megan" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXZI5NyxgG3QpkfoEv7RNUmYKQfZ89-kuTkVR2EdRQd6sTit340u7Pf2X3xiQ_T8NxQel18sq7wXkA45_mDJA87LxPeam0ZzV63cKjkLeb_S5fJZC03TTNPMKfOlaQl8KpeMI3UOvT75oF/?imgmax=800" width="404" border="0" height="311" /></a></div><p align="justify"> </p> <p align="justify">Meg from <a href="http://www.dashofnutmeg.com/" target="_blank">A Dash of Nutmeg</a> made another tempting potato dish. Her <a href="http://www.dashofnutmeg.com/2009/05/greek-inspired-twice-baked-potatoes.html" target="_blank">Greek-Inspired Twice-Baked Potatoes with Capers and Feta</a> look to die for! Meg says that, "Inspired by Greece in the movie, I decided to make these potatoes. They are nice and creamy and I was happy to taste how well the flavors in the capers and the feta cheese play off one another." Thanks so much to Meg for sharing them!</p> <div style="text-align: center;"><a href="http://lh3.ggpht.com/_AOecqF0gbWo/SiRY2CnKimI/AAAAAAAADmo/YDbuh8ofylc/s1600-h/Haloumi-BelliniValli%5B3%5D.jpg"><img style="border: 0px none ;" alt="Haloumi-BelliniValli" src="http://lh5.ggpht.com/_AOecqF0gbWo/SiRY2TVnZYI/AAAAAAAADms/6cJsOFd0oRE/Haloumi-BelliniValli_thumb%5B1%5D.jpg?imgmax=800" width="364" border="0" height="484" /></a></div> <p align="justify"></p> <p align="justify">I like to call Bellini Valli from <a href="http://morethanburnttoast.blogspot.com/" target="_blank">More Than Burnt Toast</a> the United Nations of food bloggers. She frequently features the most mouthwatering international dishes on her blog, and has a special place in her heart for Greece. Val made some <a href="http://morethanburnttoast.blogspot.com/2009/05/dinner-movie-goes-to-greece.html" target="_blank">Pan Fried Halloumi</a> to share with us. Halloumi is a Greek cheese, usually made from a mixture of goat and sheep milk. It has quite a high melting point, and so can easily be fried or grilled. Thanks, Val! It really looks divine!</p> <div style="text-align: center;"><a href="http://lh5.ggpht.com/_AOecqF0gbWo/SiRY2qg-O8I/AAAAAAAADmw/V4dKGjno6K4/s1600-h/Moscari-Stifado-Zabeena%5B3%5D.jpg"><img style="border: 0px none ;" alt="Moscari-Stifado-Zabeena" src="http://lh6.ggpht.com/_AOecqF0gbWo/SiRY213iBRI/AAAAAAAADm0/oEj4gHAQdpE/Moscari-Stifado-Zabeena_thumb%5B1%5D.jpg?imgmax=800" width="404" border="0" height="304" /></a></div> <p align="justify"></p> <p align="justify">Zabeena from <a href="http://alotonmyplate.blogspot.com/" target="_blank">A Lot on My Plate</a> says that "The film probably should have inspired something symbolic of transformation and renewal, but all I could think was: Greek Food! Stifado!! We had discovered it either in Crete or Corfu, brought back a cookery book from there, and cooked this dish frequently for a while. And then we forgot about it again. Strange, how that happens. Slipping into routines, getting stuck in a rut. Forgetting all the other things you used to love. A little bit like Shirley."</p> <p align="justify">Zabeena's <a href="http://alotonmyplate.blogspot.com/2009/05/dinner-and-movie-shirley-valentine.html" target="_blank">Moschári Stifado</a> is a beef ragout with onions, vinegar and tomato sauce. I'm positively drooling over that lovely picture! It looks so delicious! Thanks, Zabeena!</p> <p align="justify">Rebecca from <a href="http://madindex.dk/" target="_blank">Madindex</a> joins us all the way from Denmark. She was so inspired by Shirley Valentine that she created a <a href="http://madindex.dk/blog/2009/05/18/charter-aften-med-gambas-al-ajillo/" target="_blank">whole dinner</a> around it! </p> <p align="justify">Check <em>this</em> out!</p> <p style="text-align: center;"><a href="http://lh6.ggpht.com/_AOecqF0gbWo/SiRY3BMB9TI/AAAAAAAADm4/CmDZMM5i6r4/s1600-h/DaaM-Madindex%5B3%5D.jpg"><img style="border: 0px none ;" alt="DaaM-Madindex" src="http://lh6.ggpht.com/_AOecqF0gbWo/SiRY38KOMaI/AAAAAAAADm8/72WtS8AGxO4/DaaM-Madindex_thumb%5B1%5D.jpg?imgmax=800" width="404" border="0" height="404" /></a></p> <p align="justify">Rebecca says that "The film, Shirley Valentine, captures quite nicely the emotions the south of Europe can stir up in us North Europeans. If you have watched "Italian for Beginners" you may know what I'm talking about. The south is passion and sun, and always something we long for and dream about, especially during the long dark winter (no, actually most of the year). Although the film takes place in Greece, I decided to go for everything that reminded my cold, Scandinavian heart about sun, passion and long holidays in the south of Europe. The result is a bit of Greece and a bit of Spain - and despite the touristic touch of the dishes, they also symbolise the simple, and yet rich Mediterranean food - rich in good ingredients and rich in olive oil!"</p> <p align="justify">Well done, Rebecca! Thank you! </p> <p align="justify">Now, what's a fabulous Greek feast without a little something sweet? We've got you covered!</p> <p align="justify">Kris from <a href="http://backofthecupboard.blogspot.com/" target="_blank">The Back of the Cupboard</a> sent over some delectable <a href="http://backofthecupboard.blogspot.com/2009/05/may-dinner-and-movie-shirley-valentine.html" target="_blank">Loukoumathes</a> for us to drool over. </p> <div style="text-align: center;"><a href="http://lh4.ggpht.com/_AOecqF0gbWo/SiRY4frmNCI/AAAAAAAADnA/-u2MsogCoQM/s1600-h/Loukoumathes2-Kris%5B3%5D.jpg"><img style="border: 0px none ;" alt="Loukoumathes2-Kris" src="http://lh6.ggpht.com/_AOecqF0gbWo/SiRY48nybnI/AAAAAAAADnE/r5ske1sLuQE/Loukoumathes2-Kris_thumb%5B1%5D.jpg?imgmax=800" width="404" border="0" height="304" /></a></div> <p align="justify"></p> <p align="justify">"Pronounced loo-koo-MAH-thes, these little yeasted balls of dough are deep fried until puffed and golden and then drizzled with lots of honey and sprinkled with cinnamon. A New Years Eve tradition in parts of Greece, I thought they went perfectly with a movie based on change and getting a fresh start." </p> <p align="justify">I completely agree, Kris. Actually, with a plateful of these, I probably wouldn't even mind being in a rut! Thanks for sharing them! </p> <p align="justify">My good friend Cakelaw from <a href="http://kitchenlaw.blogspot.com/2009/05/" target="_blank">Laws of the Kitchen</a> made a lovely and refreshing <a href="http://kitchenlaw.blogspot.com/2009/05/lime-sorbet-for-dinner-and-movie.html" target="_blank">Lime and Yoghurt Sorbet</a>. </p> <div style="text-align: center;"><a href="http://lh6.ggpht.com/_AOecqF0gbWo/SiRY5CaxWFI/AAAAAAAADnI/z_hfbzEZZBE/s1600-h/Lime-Sorbet-Cakelaw%5B4%5D.jpg"><img style="border: 0px none ;" alt="Lime-Sorbet-Cakelaw" src="http://lh3.ggpht.com/_AOecqF0gbWo/SiRY5Zl1hHI/AAAAAAAADnM/TWgb-7eoAaY/Lime-Sorbet-Cakelaw_thumb%5B2%5D.jpg?imgmax=800" width="404" border="0" height="304" /></a></div> <p align="justify"></p> <p align="justify">Cakelaw explains that "As Shirley's adventures centre on her experiences in the Greek Islands, I am naturally inspired to make a Greek-style recipe for this event. During the film, Shirley Valentine rediscovers her zest for life. Together, these elements led me to make a Lime and Yoghurt Sorbet.....Why? It's a Greek-style recipe and its zesty, uplifting flavour mirrors Shirley's new-found zest for life."</p> <p align="justify">I love the way you think, Cakelaw, and I love this sorbet too. It's the perfect finale for our Greco-inspired buffet! Thanks so much for sending it over!</p> <p align="justify">I hope you'll take a few minutes and check out all of these terrific recipes. I also hope you'll play along with my co-host Marc and I next time when our featured movie will be <a href="http://www.imdb.com/title/tt0265343/" target="_blank">Monsoon Wedding</a>. You can read all about it <a href="http://www.norecipes.com/2009/05/22/dinner-and-a-movie-monsoon-wedding/" target="_blank">here</a>. </p> <p align="justify">Ciao for now!</p> <p align="justify"></p>Susan @ SGCChttp://www.blogger.com/profile/00156812413651058664noreply@blogger.com13tag:blogger.com,1999:blog-6834264313759237349.post-69596837035241035822009-05-28T10:38:00.004-04:002009-05-28T18:35:31.669-04:00My Great Seattle Adventure, Part 2: Friends, Fun and (Lots of) Food<div style="text-align: center;"><a href="http://lh3.ggpht.com/_AOecqF0gbWo/Sh6h6Y77vcI/AAAAAAAADkk/MFG5fIU0QU8/s1600-h/IFBCBadge4.jpg"><img style="border-width: 0px;" alt="IFBC-Badge" src="http://lh3.ggpht.com/_AOecqF0gbWo/Sh6h6UgnA4I/AAAAAAAADko/t0ke1j3wAco/IFBCBadge_thumb2.jpg?imgmax=800" width="404" border="0" height="294" /></a></div><p align="justify"> </p> <p align="justify">I started writing this post about five different times, and it has taken forever! I wanted to get it just right! Each time, I'd get a few paragraphs in and then I'd have to stop and start over. It just seemed so overwhelming! How do I sum up those two extraordinary, action-packed, fun-filled days that were the International Food Blogger Conference, or <a href="http://ifbc.foodista.com/" target="_blank">IFBC</a>, as it is called by those "in the know". This has got to be one of the few times in my life that I really just can't seem to find the words! And unfortunately, I can't seem to find most of the pictures either. Shots I <em>thought</em> I took of the conference simply aren't there, and most of what I did get, came out pretty crappy. But, I do want to share my wonderful experience with you, so please bear with me as I suck it up and <em><strong>just do it!</strong></em> And, I warn you. It's going to be looooooong! I'll be blatantly borrowing some great photos I found on <a href="http://www.flickr.com/photos/foodista/sets/72157618184802443/" target="_blank">Foodista's Flickr Pages</a> to supplement my own meager offerings. <em>Please, nobody sue me! </em></p> <p align="justify">With my trip to the fabulous <a href="http://stickygooeycreamychewy.blogspot.com/2009/05/my-great-seattle-adventure-part-1.html" target="_blank">Pike Place Market</a> behind me, I turned my attention to the next part of my great Seattle adventure - the actual <a href="http://ifbc.foodista.com/" target="_blank">IFBC.</a> The festivities were to commence on Friday evening with a cocktail party held at the historic Bemis Building in the <a href="http://en.wikipedia.org/wiki/SoDo,_Seattle,_Washington" target="_blank">SoDo</a> district of the city. After I changed outfits three times, I headed down to the hotel lobby to catch the <strike>party bus</strike> shuttle, where I met <a href="http://www.recipegirl.com/" target="_blank">Recipe Girl</a>, <a href="http://pinchmysalt.com/" target="_blank">Pinch My Salt</a>, <a href="http://cookingwithamy.blogspot.com/" target="_blank">Cooking with Amy</a>, <a href="http://www.eatingoutloud.com/" target="_blank">Eating Out Loud</a>, <a href="http://www.thedailyspud.com/" target="_blank">The Daily Spud</a> (all the way from Dublin!), <a href="http://www.simplygluten-free.blogspot.com/" target="_blank">Simply...Gluten Free</a>, <a href="http://www.wildyeastblog.com/" target="_blank">Wild Yeast</a>, <a href="http://plumpestpeach.blogspot.com/" target="_blank">Plumpest Peach</a>, <a href="http://thewelltemperedchocolatier.wordpress.com/" target="_blank">The Well-Tempered Chocolatier</a>, <a href="http://www.mylastbite.com/" target="_blank">My Last Bite</a>, <a href="http://passionforeating.blogspot.com/" target="_blank">Passion 4 Eating</a> and several other fellow attendees. <strong></strong></p> <p align="justify"><strong>Wow! This was going to be fun! </strong></p> <p align="justify">The cocktail party was a low-key, laid back affair, which I think was meant to be a kind of ice-breaker for the attendees. (Believe me, by the time I had gasped, clawed and limped my way up the four fights of stairs to the party room with these guys, the ice was definitely broken!) </p> <p align="justify">Once inside, I encountered a sea of smiling, friendly food bloggers and vendors with.....<strong>NO NAME TAGS!!!</strong> That meant if you didn't have a photo of yourself on your blog, no one knew who you were. So, in between sampling the lovely assortment of <a href="http://www.northstarmerlot.com/" target="_blank">Northstar Wines</a>, sipping the rich and robust coffee from <a href="http://caffevita.com/" target="_blank">Caffe Vita</a>, nibbling on <a href="http://www.theochocolate.com/" target="_blank">Theo Chocolates'</a> fine chocolates, slurping oysters from <a href="http://www.taylorshellfishfarms.com/" target="_blank">Taylor Shell Fish</a> and munching on the delicious appetizers provided by <a href="http://seastarrestaurant.com/" target="_blank">Seastar Restaurant & Raw Bar</a>, we all walked around quizzically staring at each other and saying, </p> <p align="justify"><strong>"Hi! Who are <em>you</em>?".</strong> </p> <p align="justify">It was hilarious to watch! Navigating my way through the crowd, I got to meet <a href="http://hedonia.seantimberlake.com/" target="_blank">Hedonia</a>, <a href="http://www.bringtoboil.com/" target="_blank">Bring to Boil</a>, <a href="http://www.orangette.blogspot.com/" target="_blank">Orangette</a>, <a href="http://discoverbeef.blogspot.com/" target="_blank">Discover the word of Artisan Beef</a>, <a href="http://www.phoo-d.com/" target="_blank">Phoo-D</a>, <a href="http://seattletallpoppy.blogspot.com/" target="_blank">Seattle Tall Poppy</a>, <a href="http://simplyrecipes.com/" target="_blank">Simply Recipes</a> and <a href="http://steamykitchen.com/blog/" target="_blank">Steamy Kitchen</a>. (I've actually met Steamy Kitchen many times before as we live less than ten miles away from each other. But, it was great to see her again anyway!)</p> <div style="text-align: center;"><a href="http://lh4.ggpht.com/_AOecqF0gbWo/Sh6h6rw3r7I/AAAAAAAADks/pmaI419T0lE/s1600-h/DB_book44.jpg"><img style="border-width: 0px;" alt="DB_book4" src="http://lh6.ggpht.com/_AOecqF0gbWo/Sh6h62xcaII/AAAAAAAADkw/vmkr4cZrYfI/DB_book4_thumb2.jpg?imgmax=800" width="304" border="0" height="337" /></a></div><p align="justify"> </p> <p align="justify">Our special guest of the night was <a href="http://reneebehnke.com/" target="_blank">Renée Behnke</a>, president emeritus of <a href="http://www.surlatable.com/" target="_blank">Sur la Table</a>. Renée spent some time chatting with the crowd and graciously gave everyone there an autographed copy of her new cookbook, <a href="http://www.amazon.com/Memorable-Recipes-Share-Family-Friends/dp/0740773933/ref=sr_1_1?ie=UTF8&s=books&qid=1238801141&sr=8-1" target="_blank"><strong>Memorable Recipes To Share with Family and Friends.</strong></a> It's a beautiful book and I'm looking forward to recreating some of her lovely dishes!</p> <div style="text-align: center;"><a href="http://lh6.ggpht.com/_AOecqF0gbWo/Sh6h7B77dmI/AAAAAAAADk0/4Y-FHI1tJT4/s1600-h/PicnikcollageSanctuary3.jpg"><img style="border-width: 0px;" alt="Picnik collage-Sanctuary" src="http://lh4.ggpht.com/_AOecqF0gbWo/Sh6h7QWAP7I/AAAAAAAADk4/RLhdo2XTJt4/PicnikcollageSanctuary_thumb1.jpg?imgmax=800" width="504" border="0" height="299" /></a></div><p align="justify"> </p> <p align="justify">Bright and early the next morning, we all convened at the conference venue, the lovely and elegant <a href="http://www.sanctuaryatadmiral.com/Home/" target="_blank">Sanctuary at Admiral</a>. I have to say, it was a little intimidating. I kind of felt like it was the first day of junior high school and as I walked inside, I started asking myself all kinds of ridiculous questions, such as:</p> <p align="justify"><em>"Does my hair look okay?" </em></p> <p align="justify"><em>"Are my jeans too long/short?" </em></p> <p align="justify"><em>"What if I say something totally stupid?" (Oh, please God, don't let me say something totally stupid!) </em></p> <p align="justify"><em>"What if a) everyone hates me; b) everyone things I'm a nerd; or <strong>c) everyone hates me AND thinks I'm a nerd?!?!"</strong></em></p> <p align="justify">I know, I know....not very appropriate thoughts for a grown woman to be thinking, but.....still.....</p> <p align="justify">I needn't have worried, though. Everyone I met was just as nice as could be. We all milled around, chatting each other up as though we'd known each other forever! </p> <p align="justify">We were greeted by steaming hot coffee and a lavish breakfast pastry buffet courtesy of <a href="http://www.stumptowncoffee.com/" target="_blank">Stumptown Coffee</a> and <a href="http://www.bakerynouveau.com/welcome/" target="_blank">Bakery Nouveau</a>. There were rich and buttery croissants, chewy, nutty breads and crusty baguettes. Honestly, the almond croissant that I had positively shattered when I bit into it! It was as good, if not better, than any I had in Paris!</p> <p style="text-align: center;"><a href="http://lh5.ggpht.com/_AOecqF0gbWo/Sh6h7nSoY7I/AAAAAAAADk8/qx2EooZxx_Q/s1600-h/Picnikcollagebreakfast13.jpg"><img style="border-width: 0px;" alt="Picnik collage-breakfast-1" src="http://lh6.ggpht.com/_AOecqF0gbWo/Sh6h7wy0dnI/AAAAAAAADlA/BtLDeN_5Xew/Picnikcollagebreakfast1_thumb1.jpg?imgmax=800" width="504" border="0" height="254" /></a></p> <p align="justify">Once we had all loaded up on coffee and delicious pastries (except Simply...Gluten Free, who couldn't eat the pastries), it was time to get down to business. </p> <p align="justify">Instead of giving you a blow by blow narrative of each and every session, I'm going to give you the highlights and direct you to the <a href="http://ifbc.foodista.com/" target="_blank">IFBC web site</a>. The Foodista crew has done a marvelous job of recording each session and is making podcasts of them available so that all of you can glean the same knowledge and great advice for yourselves. Besides, If I tried to include everything here, this post would be endless! </p> <div style="text-align: center;"><a href="http://lh6.ggpht.com/_AOecqF0gbWo/Sh6h8OFfx1I/AAAAAAAADlE/hs_6UZS3cwc/s1600-h/panel-1-framed.jpg"><img style="border-width: 0px;" alt="panel-1-framed" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_P7tyPOnV75uyexugi3HrwpNbIj1CbkSFksmdJfOLRqrV1bY1Zd94Px4r2PsNABjx1UG3lOlVevqACTz6qWYQhGrbWAgMQy9n0cTbzGK14jQ-JDFwVEhEySbFzOHJDFgMspnzpveBa3Gb/?imgmax=800" width="400" border="0" height="463" /></a></div><p align="justify"> </p> <p align="justify">Here's Molly from <a href="http://orangette.blogspot.com/" target="_blank">Orangette</a> and Jaden from <a href="http://steamykitchen.com/blog/" target="_blank">Steamy Kitchen</a> with Kirsty Melville from <a href="http://andrewsmcmeel.com/" target="_blank">Andrews McMeel Publishing</a> talking about the "ins and outs" of getting a book deal from your blog, including how to write a book proposal. You can't see her, but Amy from <a href="http://cookingwithamy.blogspot.com/" target="_blank">Cooking with Amy</a> was also there as the moderator.</p> <p align="justify">Next, was a very interesting session called <em>"Finding Your Voice",</em> which was all about settling on your blog niche, keeping your writing fresh, relevant and unique and building a rapport with your audience. James Beard Journalism Award Winner, <a href="http://www.eatallaboutit.com/" target="_blank">Rebekah Denn</a>, CEO/Founder of <a href="http://womenwine.com/">Women & Wine</a>, Julie Brosterman and <a href="http://kathleenflinn.blogspot.com/" target="_blank">Kathleen Flinn</a>, author of “<a href="http://www.amazon.com/Sharper-Your-Knife-Less-You/dp/0143114131/ref=sr_1_1?ie=UTF8&s=books&qid=1240949236&sr=8-1">The Sharper Your Knife, The Less You Cry</a>”, were our able panelists for this one. </p> <p align="justify">A fabulous gourmet lunch was provided by Kerry Sears from <a href="http://www.fourseasons.com/seattle/dining.html">Four Seasons ART Restaurant,</a> Brian Cartenuto from <a href="http://www.cantinettaseattle.com/">Cantinetta,</a> Jonathan Hunt from <a href="http://www.boomnoodle.com/v2/" target="_blank">Boom Noodle</a>, <a href="http://mttownsendcreamery.com/">Mt. Townsend Creamery</a>, <a href="http://www.willapahills.com/">Willapa Hills Farmstead Cheese, </a><a href="http://www.willapahills.com/">Theo Chocolate </a>and <a href="http://drysoda.com/">DRY Soda</a>. While every dish was incredibly delicious, my favorites were those amazing little Bomboloni! Bomboloni are small, round and dreamily soft pillows of fried dough, usually filled with cream or jam, and dusted with sugar. These were filled with an amazing orange-scented pastry cream. Heaven!</p> <div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTAO2lO6PslVr6UeMhJdLUlpM60WLxDn3pwVFkjv6Riqo_lwZfatW3O0l7dTO-7rhWhIcEljL1nEZshBpqaRLoWbPxfoYcj1Tmp9Dj8wh5wlRW64uo_Mh6ZKwHES31O40aGdsN1uSzRuwv/s1600-h/Picnik%20collage-lunch-1%5B3%5D.jpg"><img style="border: 0px none ;" alt="Picnik collage-lunch-1" src="http://lh6.ggpht.com/_AOecqF0gbWo/Sh6h85BQcYI/AAAAAAAADlQ/wipD3wWRDxM/Picnik%20collage-lunch-1_thumb%5B1%5D.jpg?imgmax=800" width="504" border="0" height="504" /></a></div><p align="justify"> </p> <p align="justify">After that feast, what I really needed was a nice, long nap, but instead we were treated to informative sessions on food styling and building blog traffic. Two adorable representatives from <a href="http://www.picnik.com/" target="_blank">Picnik</a> were there to tell us all about the photo editing site, and I have to say, I was really impressed! I'd used Picnik in my early blogging days, but kind of forgot about it after I got Photoshop. Since then, a ton of great new features have been added that are fun and very easy to use. In fact, almost all of the pictures and collages on my Seattle posts were edited using Picnik. <strong><em>I love Picnik!</em></strong></p> <div style="text-align: center;"><a href="http://lh6.ggpht.com/_AOecqF0gbWo/Sh6h9EXnePI/AAAAAAAADlU/MXryHkjNBBA/s1600-h/Picnik%20Girls%5B4%5D.jpg"><img style="border: 0px none ;" alt="Picnik Girls" src="http://lh5.ggpht.com/_AOecqF0gbWo/Sh6h9WsR9WI/AAAAAAAADlY/IgyqPb8hqHo/Picnik%20Girls_thumb%5B2%5D.jpg?imgmax=800" width="400" border="0" height="461" /></a></div><p align="justify"> </p> <p align="justify">The next stop on this great Seattle adventure was the <a href="http://www.kimricketts.com/wordswine.html" target="_blank">Words & Wine</a> event with special guest, <a href="http://www.ruthreichl.com/" target="_blank">Ruth Reichl</a>. Ruth certainly needs no introduction to anyone involved in the world of food, but for anyone who isn't already familiar with her, she was the restaurant critic for the <a href="http://www.nytimes.com/" target="_blank">New York Times</a> for many years before graduating to be the editor of <a href="http://www.gourmet.com/" target="_blank">Gourmet Magazine</a>. Ruth is also a best-selling author and the recipient of four James Beard Awards. She is a legend and an icon, and after having the opportunity to chat with her at this event, I can also say a very charming and lovely woman! I am so thrilled to have met her!</p> <div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeK3cuyrFSbNKqIRQ4bD_Imip-xmUBvPExYHzsjYks99_1gfe8gSTKcmy9H681tR1Q8RFlJ3vB6ifPHXnsqNwjNbMhkvSACNIuLTVU35_VQmQjsZmJvwLo4gEZEzJSfuxgN_pQVn4RWrAh/s1600-h/prar_01_reichl_download%5B4%5D.jpg"><img style="border: 0px none ;" alt="prar_01_reichl_download" src="http://lh6.ggpht.com/_AOecqF0gbWo/Sh6h9q4BsjI/AAAAAAAADlg/qjWXzaC1xmA/prar_01_reichl_download_thumb%5B2%5D.jpg?imgmax=800" width="400" border="0" height="464" /></a></div><p align="justify"> </p> <p align="justify">After a delightful evening of "words and wine" with Ruth Reichl, we each received an autographed copy of her newest book, <a href="http://www.amazon.com/Not-Becoming-My-Mother-Things/dp/1594202168/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1238798291&sr=8-1" target="_blank">"Not Becoming My Mother",</a> (woo hoo!) and went on our merry way.</p> <p align="justify">Believe it or not, by that time I was actually hungry again! And fortunately, so were many of my new blogger friends. A group of us decided to have a nice dinner at Chef Tom Douglas' signature restaurant, <a href="http://www.tomdouglas.com/restaurants/lola" target="_blank">Lola</a>. We had a great time chatting, laughing and eating sensational food!</p> <div style="text-align: center;"><a href="http://lh5.ggpht.com/_AOecqF0gbWo/Sh6h99l_ymI/AAAAAAAADlk/tihf_2T-2z0/s1600-h/Lola-3%5B3%5D.jpg"><img style="border: 0px none ;" alt="Lola-3" src="http://lh5.ggpht.com/_AOecqF0gbWo/Sh6h-HFGwkI/AAAAAAAADlo/C5b02i75WY0/Lola-3_thumb%5B1%5D.jpg?imgmax=800" width="504" border="0" height="374" /></a></div><p align="justify"> </p> <p align="justify">Here we are mugging for the camera! From left to right are: <a href="http://passionforeating.blogspot.com/" target="_blank">Passion 4 Eating</a>, <a href="http://thewelltemperedchocolatier.wordpress.com/" target="_blank">The Well-Tempered Chocolatier</a>, <a href="http://www.thedailyspud.com/" target="_blank">The Daily Spud</a>, <a href="http://stickygooeycreamychewy.blogspot.com/" target="_blank">MOI,</a> <a href="http://www.recipegirl.com/blog/" target="_blank">Recipe Girl</a>, <a href="http://www.wildyeastblog.com/" target="_blank">Wild Yeast</a>, <a href="http://plumpestpeach.blogspot.com/" target="_blank">Plumpest Peach</a>, <a href="http://www.simplygluten-free.blogspot.com/" target="_blank">Simply...Gluten Free</a> and <a href="http://browniesfordinner.com/" target="_blank">Brownies for Dinner.</a> </p> <p align="justify">Later, as I climbed into bed and pulled the covers over my head, I reflected on yet another awesome day of my great Seattle adventure. I had made so many new friends, learned so much and had such a great time doing it. And, there was still one more day left to go! I'm pretty sure I drifted off to sleep that night with a smile on my face. </p> <p align="justify">Stay tuned for Part 3 of <strong><em>My Great Seattle Adventure</em></strong>, coming soon!</p> <p align="justify">BTW, to enjoy lots more excellent photos of the IFBC, check out <a href="http://blog.foodista.com/2009/05/19/reflections-on-the-ifbc/" target="_blank">Sheri's post</a> on the <a href="http://blog.foodista.com/" target="_blank">Foodista blog</a> and the <a href="http://www.flickr.com/photos/foodista/sets/72157618184802443/" target="_blank">Foodistablog</a> page on <a href="http://www.flickr.com/" target="_blank">Flickr</a>.</p> <p align="justify"> </p> <p align="justify"> </p> <p align="justify"> </p> <p align="justify"></p>Susan @ SGCChttp://www.blogger.com/profile/00156812413651058664noreply@blogger.com32tag:blogger.com,1999:blog-6834264313759237349.post-22698075924783846392009-05-21T10:20:00.003-04:002009-05-21T23:43:31.951-04:00My Great Seattle Adventure, Part 1: The Lonesome Traveler<div style="text-align: center;"><a href="http://lh5.ggpht.com/_AOecqF0gbWo/ShVjCE-fRiI/AAAAAAAADio/AZvvjXjwK4Y/s1600-h/Seattle_Washington__Space_Needle3.jpg"><img style="border-width: 0px;" alt="Seattle,_Washington_-_Space_Needle" src="http://lh3.ggpht.com/_AOecqF0gbWo/ShVjCuJHl7I/AAAAAAAADis/M31mGNcNUw0/Seattle_Washington__Space_Needle_thu.jpg?imgmax=800" border="0" width="504" height="349" /></a></div><p align="justify"> </p> <p align="justify">If you read my last post here on SGCC, you already know that I trekked all the way out to Seattle (from Florida!) last week for the <a href="http://ifbc.foodista.com/" target="_blank">International Food Blogger Conference</a> sponsored by <a href="http://www.foodista.com/" target="_blank">Foodista</a>. At the time I decided to go, I honestly didn't know much about the folks at Foodista, nor what to expect from the conference in general. I'd never been to a blogger conference before, but when I saw the stellar lineup of panel speakers, moderators and guests, I knew that I had to find a way to get there! Besides, Seattle had been on my short list of places that I was dying to visit for years, and this was my big chance! </p> <p align="justify">As luck would have it, the IFBC fell on my birthday weekend. So, when I mentioned it to Mr. SGCC, instead of the <strong><em>"SEATTLE? ARE YOU NUTS!?!? THAT'S CLEAR ACROSS THE COUNTRY!" </em></strong>response I was expecting from him, I got a <em><strong>"SEATTLE? That sounds like fun! How about if I give you the trip as your birthday present?"</strong></em> </p> <p align="justify"><span style="color: rgb(0, 0, 255);"><strong>What a guy!</strong></span></p> <div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTOMTlheJklZsLiraOc5wd1EU3NeeW8hRMlOAJtzKdlACvukpwndo1oncM8u3ZS0lbaPkpG1BEDEpy9bCYH5McbwRb7fsO5vFlY_iYFsx11Adt28NpkYEY1QXkEOfnVjNXqiVUdwucTItd/s1600-h/airplane_l-caption%20copy%5B4%5D.jpg"><img style="border: 0px none ;" alt="airplane_l-caption copy" src="http://lh3.ggpht.com/_AOecqF0gbWo/ShVjC_R-AWI/AAAAAAAADi0/CbQf6lHxEGQ/airplane_l-caption%20copy_thumb%5B2%5D.jpg?imgmax=800" border="0" width="400" height="320" /></a></div><p align="justify"> </p> <p align="justify">So last Thursday, Me, Myself and I set out on my great Seattle adventure. I'd never traveled such a long distance solo before, and I must admit, I was a little nervous. But, one long car ride, two plane rides, one 2-hour layover, one taxi ride and two Valiums later, there I was....in Seattle - one of the loveliest cities I've ever seen. </p> <p align="justify">I purposely planned to arrive a day early so that I could take some time to explore the city on my own. I knew that one day wasn't enough time to do everything I wanted, so I had to prioritize. My number one, absolutely, positively, must see place to go was definitely the famous <a href="http://www.pikeplacemarket.org/frameset.asp?flash=false" target="_blank">Pike Place Market</a>. I'd read about the market in magazines and on many blogs. I'd seen it featured on <a href="http://www.foodnetwork.com/" target="_blank">The Food Network</a> and other TV shows. The prospect of actually <em>going</em> there had me salivating! </p> <p align="justify">By the time I got to my hotel and checked in on Thursday night, it was about 8:30 - a little too late to go wandering around alone in a strange city. I put on my fuzzy slippers, set up my laptop, ordered dinner from room service, (which, by the way, was the only disappointing meal I had in Seattle) and turned on the season finale of <a href="http://www.fox.com/hellskitchen/" target="_blank">Hell's Kitchen</a>. As an aside, I'm proud to say that <a href="http://www.heraldtribune.com/article/20090515/ARTICLE/305159998/2055/NEWS?Title=Chef-from-Sarasota-tops-on-Hell-s-Kitchen-" target="_blank">Danny Veltri</a>, the winner of HK, is from Sarasota, Florida, my hometown, and a graduate of my old high school as well. He seems like a very talented young man and I hope he goes far with his career as a chef. He certainly is off to a great start!</p> <p align="justify">Anyway, the next morning I grabbed a cab from my hotel and headed down to Pike Place Market. The whole way down, my helpful cab driver, Hassad, gave me the lowdown on the market and lots of tips on where to go once I got there. <strong><em>Thanks, Hassad!</em></strong> (Thanks goodness I didn't run into a driver like the one <a href="http://steamykitchen.com/blog/2009/05/03/taste-of-the-big-leagues" target="_blank">Jaden</a> had in NYC!)</p> <div style="text-align: center;"><a href="http://lh3.ggpht.com/_AOecqF0gbWo/ShVjDLGtKNI/AAAAAAAADi4/j2jdtyyaWx8/s1600-h/market-caption-1%20copy%5B3%5D.jpg"><img style="border: 0px none ;" alt="market-caption-1 copy" src="http://lh5.ggpht.com/_AOecqF0gbWo/ShVjDTqayjI/AAAAAAAADi8/krT3CrYw4oE/market-caption-1%20copy_thumb%5B1%5D.jpg?imgmax=800" border="0" width="504" height="388" /></a></div><p align="justify"> </p> <p align="justify">Now, I knew that Pike Place Market is one of the largest farmer's markets in the country, but <strong>Holy Guacamole! That place is HUGE!</strong> As I approached the entrance, only another foodie could have understood the feelings that welled up inside of me. My pulse quickened and my heart began to beat just a little bit faster. Once inside, nothing could have prepared me for what I saw. There were stalls upon stalls of the most magnificent looking <strong>FOOD</strong> I ever saw! The fruits! The vegetables! The fish and seafood! The meats, cheeses, nuts, spices, jams and jellies! It was almost too much to take in!</p> <p align="justify"><strong><span style="color: rgb(0, 0, 255);">Someone pinch me, because I must be dreaming!</span></strong></p> <div style="text-align: center;"><a href="http://lh3.ggpht.com/_AOecqF0gbWo/ShVjDuQ_xXI/AAAAAAAADjA/5neijhimtUE/s1600-h/pikeplacefish13.jpg"><img style="border-width: 0px;" alt="pikeplacefish-1" src="http://lh6.ggpht.com/_AOecqF0gbWo/ShVjD9s5UeI/AAAAAAAADjE/mh6ABvgz5VY/pikeplacefish1_thumb1.jpg?imgmax=800" border="0" width="504" height="161" /></a></div><p align="justify"> </p> <p align="justify">My first stop was at the world famous Pike Place Fish Market. It was packed with camera-wielding tourists, and is definitely one of the most popular attractions there. And yes, it's true. The "guys" really do throw the fish around. Sometimes, they even make you kiss the fish too!</p> <div style="text-align: center;"><a href="http://lh6.ggpht.com/_AOecqF0gbWo/ShVjEOwIYfI/AAAAAAAADjI/_QR_EFp0Ut4/s1600-h/Picnikcollagekissingfish3.jpg"><img style="border-width: 0px;" alt="Picnik collage kissing fish" src="http://lh5.ggpht.com/_AOecqF0gbWo/ShVjEfsWZII/AAAAAAAADjM/gUBtcIiaino/Picnikcollagekissingfish_thumb1.jpg?imgmax=800" border="0" width="504" height="257" /></a></div><p align="justify"> </p> <p align="justify">My eyes almost popped out of my head when I saw all of that gorgeous, glistening, fresh seafood! Cases were filled to the brim with king and dungeness crab, prawns, salmon, halibut cheeks, razor clams and assorted other fruits of the sea. I happened to be there on the first day of the legendary Copper River salmon season. What luck! There was no question that I was going to be ordering a boatload of that stuff to ship home! </p> <div style="text-align: center;"><a href="http://lh3.ggpht.com/_AOecqF0gbWo/ShVjFB1lHeI/AAAAAAAADjU/iYjE5P_Sfzo/s1600-h/Picnikcollagefish11.png"><img style="border-width: 0px;" alt="Picnik collage-fish-1" src="http://lh6.ggpht.com/_AOecqF0gbWo/ShVjF6T9R5I/AAAAAAAADjY/5fhrwM_MZAA/Picnikcollagefish1_thumb1.png?imgmax=800" border="0" width="504" height="504" /></a></div><p align="justify"> </p> <p align="justify">And, I did! Not only did I buy a ton of Copper River salmon, but I stocked up on crab, halibut cheeks, smoked salmon and razor clams. I didn't even know what razor clams were, but I knew I had to have some! Pike Place Fish ships their seafood packed in ice packs and can overnight it to you just about anywhere. I got back to Sarasota late Monday night. My fish got here on Tuesday morning. <strong><span style="color: rgb(0, 0, 255);">Brilliant!</span></strong></p> <div style="text-align: center;"><a href="http://lh3.ggpht.com/_AOecqF0gbWo/ShVjGY4sxeI/AAAAAAAADjc/wmK0lcoaA4U/s1600-h/razorclams13.jpg"><img style="border-width: 0px;" alt="razorclams-1" src="http://lh5.ggpht.com/_AOecqF0gbWo/ShVjGqMB_NI/AAAAAAAADjg/P-iGwaMFXjA/razorclams1_thumb1.jpg?imgmax=800" border="0" width="504" height="565" /></a></div><p align="justify"> </p> <p align="justify">Of course, the seafood isn't the only draw to Pike Place Market. The produce stalls which are jam packed with amazingly beautiful and impossibly fresh fruits and vegetables are like the jewels in the crown. </p> <div style="text-align: center;"><a href="http://lh5.ggpht.com/_AOecqF0gbWo/ShVjG1eka3I/AAAAAAAADjk/vIoDm7EuqF8/s1600-h/Picnikcollageveggies3.jpg"><img style="border-width: 0px;" alt="Picnik collage veggies" src="http://lh3.ggpht.com/_AOecqF0gbWo/ShVjHVAElAI/AAAAAAAADjo/DqIqr4MCfEU/Picnikcollageveggies_thumb1.jpg?imgmax=800" border="0" width="504" height="504" /></a></div><p align="justify"> </p> <p align="justify"><strong>Just look at the size of those tomatoes and artichokes!!!</strong></p> <div style="text-align: center;"><a href="http://lh6.ggpht.com/_AOecqF0gbWo/ShVjHqL-qfI/AAAAAAAADjs/MZeBzOBbA5s/s1600-h/Picnikcollagefruits3.jpg"><img style="border-width: 0px;" alt="Picnik collage fruits" src="http://lh6.ggpht.com/_AOecqF0gbWo/ShVjH27tYSI/AAAAAAAADjw/_OVxcy0AiUU/Picnikcollagefruits_thumb1.jpg?imgmax=800" border="0" width="504" height="504" /></a></div><p align="justify"> </p> <p align="justify"><strong>Apples and berries and pears! Oh my!</strong></p> <p align="justify"><strong>And, the flowers.......</strong></p> <div style="text-align: center;"><a href="http://lh4.ggpht.com/_AOecqF0gbWo/ShVjILsupFI/AAAAAAAADj0/wbVTm0pUkcg/s1600-h/flowershop23.jpg"><img style="border-width: 0px;" alt="flower-shop-2" src="http://lh3.ggpht.com/_AOecqF0gbWo/ShVjJOE576I/AAAAAAAADj4/U_R7-yau8iU/flowershop2_thumb1.jpg?imgmax=800" border="0" width="504" height="368" /></a></div><p align="justify"> </p> <p align="justify"><strong>Oh, those beautiful, beautiful flowers!</strong></p> <p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7GdIpLTco9SS-5wOrTQZM1N7WMUtS1JSkL3JZq4iIsciv-1Mn4CA1GarP0_WJQu2lw57lQQafFMeKUsc-0azb3xiDey59uPGKkVVsHk5GUkZCP8Yokh9ldzKQhJws2J3LHXTZQaTnE8-l/s1600-h/Picnikcollageflowers1.png"><img style="border-width: 0px;" alt="Picnik collage flowers" src="http://lh3.ggpht.com/_AOecqF0gbWo/ShVjKPBtyfI/AAAAAAAADkA/si9ofYT1td4/Picnikcollageflowers_thumb1.png?imgmax=800" border="0" width="504" height="254" /></a></p> <p> <strong>Stunning!</strong></p> <p>There are lots of colorful characters hanging around the market too. I ran across this guy along the way. I'm not sure who he is or what he does, but I couldn't resist snapping a pic of him! I call him <strong>The Balloon Guy.</strong></p> <div style="text-align: center;"><a href="http://lh4.ggpht.com/_AOecqF0gbWo/ShVjKge0FUI/AAAAAAAADkE/JumK0rbDX0M/s1600-h/balloon-guy%5B3%5D.jpg"><img style="border: 0px none ;" alt="balloon-guy" src="http://lh3.ggpht.com/_AOecqF0gbWo/ShVjK-VevtI/AAAAAAAADkI/Tu_wzmFzt14/balloon-guy_thumb%5B1%5D.jpg?imgmax=800" border="0" width="504" height="580" /></a></div><p> </p> <p>Another interesting phenomenon of the market is the presence of street performers, or <a href="http://en.wikipedia.org/wiki/Busking" target="_blank">buskers,</a> singing and jamming their hearts out right there on the streets. </p> <div style="text-align: center;"><a href="http://lh5.ggpht.com/_AOecqF0gbWo/ShVjLBsnRYI/AAAAAAAADkM/QTD_bM74ID4/s1600-h/starbucks-1%5B3%5D.jpg"><img style="border: 0px none ;" alt="starbucks-1" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjde7tcK8hxxUm7vIUKrltZb1VVhVX7lz94HiyUCaTrbXeemEurOMkxsSFg2pa4xhb5q0xX-jN4O4Tshyphenhyphen5S7tEJNrYxg-NJGjn2pcrtX6gqH0A6t96y5V5c0rQZT8X2XTBHbo4y1LOrcQC0/?imgmax=800" border="0" width="504" height="354" /></a></div><p> </p> <p>I ran into these guys right in front of the original <a href="http://www.starbucks.com/default.asp" target="_blank">Starbucks</a>. They sang a mix of close harmony jazz and gospel. They were fantastic! I liked them so much that I bought one of their CDs.</p> <p style="text-align: center;"><a href="http://lh6.ggpht.com/_AOecqF0gbWo/ShVjLc67NII/AAAAAAAADkU/xyq5RxWPnVw/s1600-h/buskers-1%5B3%5D.jpg"><img style="border: 0px none ;" alt="buskers-1" src="http://lh5.ggpht.com/_AOecqF0gbWo/ShVjL8bQEOI/AAAAAAAADkY/311n40pBEuc/buskers-1_thumb%5B1%5D.jpg?imgmax=800" border="0" width="504" height="581" /></a></p> <p><strong>(Party on, Wayne!)</strong></p> <div style="text-align: center;"><a href="http://lh4.ggpht.com/_AOecqF0gbWo/ShVjL0y_5hI/AAAAAAAADkc/1lXxxLV_bIE/s1600-h/starbucks-2%5B3%5D.jpg"><img style="border: 0px none ;" alt="starbucks-2" src="http://lh4.ggpht.com/_AOecqF0gbWo/ShVjMGke0WI/AAAAAAAADkg/2Fk9DGbJSLI/starbucks-2_thumb%5B1%5D.jpg?imgmax=800" border="0" width="504" height="516" /></a></div><p> </p> <p style="text-align: justify;">By the end of the afternoon, I had covered a lot of territory. I must have walked at least five miles, and I was pooped! But, I was happy. Very, very happy! I concluded my tour of Pike Place Market by having a nice, hot latte at the original Starbucks. I promised my coffee-loving Mini SGCC that I would make a stop there. As I sat and sipped my steaming cup o' Joe, I reflected upon that first glorious day of my great Seattle adventure, and tingled with the anticipation of what the rest of the weekend held in store. The only thing that I regretted was that there was no one around for this Lonesome Traveler to share it with. But, that would soon change.</p> <p>Stay tuned for next time when I'll tell you all about the IFBC, the fun and fabulous food bloggers I met there and more FOOD!</p> <p>Ciao for now!</p>Susan @ SGCChttp://www.blogger.com/profile/00156812413651058664noreply@blogger.com43tag:blogger.com,1999:blog-6834264313759237349.post-59553367987751381372009-05-14T08:52:00.003-04:002009-05-14T08:58:12.976-04:00Spiced Cranberry Apple Oatmeal Cookies: A Little Something to Nibble on While I'm Gone<div style="text-align: center;"><a href="http://lh5.ggpht.com/_AOecqF0gbWo/SgwUIjR-F7I/AAAAAAAADiQ/CXO20c2u7Jg/s1600-h/oatmeal-cookies-3%5B3%5D.jpg"><img style="border: 0px none ;" alt="oatmeal-cookies-3" src="http://lh3.ggpht.com/_AOecqF0gbWo/SgwUI9ZLkhI/AAAAAAAADiU/e6R5tfV71kQ/oatmeal-cookies-3_thumb%5B1%5D.jpg?imgmax=800" width="504" border="0" height="819" /></a></div><p align="justify"> </p> <p align="justify">By the time you read this, I'll be on my way to Seattle for the <a href="http://ifbc.foodista.com/" target="_blank">International Food Blogger Conference</a> sponsored by <a href="http://www.foodista.com/" target="_blank">Foodista.</a> I'm so excited I can hardly stand it! Not only am I going to meet some of my favorite food bloggers and Twitter friends, but I'll be learning some great tips and strategies to hopefully make SGCC bigger and better. Plus, I've never been to Seattle before and I've always wanted to visit there. </p> <p align="justify">I'm arriving a day early so that I can check out some of the sites, especially the famous <a href="http://www.pikeplacemarket.org/frameset.asp?flash=false">Pike Place Market</a>. Tomorrow, I'll be out there, shopping 'til I drop and I can't wait! </p> <div style="text-align: center;"><a href="http://lh6.ggpht.com/_AOecqF0gbWo/SgwUJPU566I/AAAAAAAADiY/0bQInwGbPwM/s1600-h/oatmeal-cookies-5%5B3%5D.jpg"><img style="border: 0px none ;" alt="oatmeal-cookies-5" src="http://lh4.ggpht.com/_AOecqF0gbWo/SgwUJen-RJI/AAAAAAAADic/d8wgBnyVVS0/oatmeal-cookies-5_thumb%5B1%5D.jpg?imgmax=800" width="504" border="0" height="421" /></a></div><p align="justify"> </p> <p align="justify">I wanted to leave you with a little something to nibble on while I'm gone and I couldn't think of anything better than these fabulous <strong>Spiced Cranberry Apple Oatmeal Cookies</strong>. I found a version of these little beauties on <a href="http://smittenkitchen.com/" target="_blank">Smitten Kitchen's</a> web site many months ago and fell in love with them. Deb makes hers with <a href="http://smittenkitchen.com/2008/05/crispy-salted-oatmeal-white-chocolate-cookies/" target="_blank">white chocolate chunks</a>, but I've tweaked the recipe to include cinnamon-spiced dried apples and cranberries. She says that they are "scandalously good", and I agree. I think that they are To. Die. For., and I hope you do too!</p> <p align="justify">Hope you all have delicious weekend!</p> <div style="text-align: center;"><a href="http://lh4.ggpht.com/_AOecqF0gbWo/SgwUJwK8ApI/AAAAAAAADig/SH9ApoUNZQQ/s1600-h/oatmeal-cookies-4%5B3%5D.jpg"><img style="border: 0px none ;" alt="oatmeal-cookies-4" src="http://lh4.ggpht.com/_AOecqF0gbWo/SgwUKG8PgUI/AAAAAAAADik/4zGFunx3xbU/oatmeal-cookies-4_thumb%5B1%5D.jpg?imgmax=800" width="504" border="0" height="464" /></a></div><p align="justify"> </p> <p align="justify"><em><strong>Spiced Cranberry Apple Oatmeal Cookies</strong> <br />Adapted from Cook’s Illustrated via Smitten Kitchen <br /><a href="http://stickygooeycreamychewy.googlepages.com/spicedcranberryappleoatmealcookies">(Printable Recipe)</a></em></p> <p align="justify"><em>Ingredients:</em></p> <p align="justify"><em>1 cup all-purpose flour <br />3/4 teaspoon baking powder <br />1/2 teaspoon baking soda <br />1/4 teaspoon kosher salt <br />14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened <br />3/4 cup sugar <br />1/2 cup packed light brown sugar <br />1 large egg <br />2 teaspoon vanilla extract <br />2 1/2 cups old-fashioned rolled oats <br />3/4 cup dried apples chopped into small bits* <br />1 cup dried cranberries* <br />1 teaspoon ground cinnamon* <br />1 tablespoon flaky sea salt (like Maldon or fleur de sel for sprinkling) </em></p> <p align="justify"><em>*Note: I use a dried fruit mixture from the market which is a blend of diced, dried apples and cranberries that is already flavored with cinnamon. It is the perfect thing for these cookies. I think <a href="http://www.sun-maid.com/" target="_blank">Sun Maid</a> makes it.</em></p> <p align="justify"><em>Directions:</em></p> <p align="justify"><em>Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat. </em></p> <p align="justify"><em>Whisk flour, baking powder, baking soda, and kosher salt in a medium bowl. Toss apples, cranberries and cinnamon together in a small bowl. </em></p> <p align="justify"><em>Beat butter and sugars together until light and fluffy. Add egg and vanilla and beat until incorporated. Scrape down bowl as needed. Add flour mixture gradually and mix until just incorporated and smooth. Add rolled oats and fruit mixture and mix well. </em></p> <p align="justify"><em>Scoop the dough into balls about 2 inches in diameter. Place on the baking sheet about 2 1/2-3 inches apart. You should get about 8 cookies on a sheet. Gently press down each ball slightly just to flatten the top a little. Sprinkle a small pinch of flaky salt on top of each cookie. </em></p> <p align="justify"><em>Bake until cookies are a golden brown, about 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool. </em></p> <p align="justify"><em>Makes about 2 dozen cookies.</em></p> <p align="justify"></p> <p align="justify"></p>Susan @ SGCChttp://www.blogger.com/profile/00156812413651058664noreply@blogger.com35tag:blogger.com,1999:blog-6834264313759237349.post-22223397811974282462009-05-12T01:04:00.002-04:002009-05-12T01:06:40.237-04:00TWD: Lemon Tart Brulee<div style="text-align: center;"><a href="http://lh4.ggpht.com/_AOecqF0gbWo/SgkDZnoYekI/AAAAAAAADiA/h-As9x2aEsM/s1600-h/lemontart13.jpg"><img style="border-width: 0px;" alt="lemon-tart-1" src="http://lh5.ggpht.com/_AOecqF0gbWo/SgkDZ_qMFNI/AAAAAAAADiE/WoSGP6DnFCs/lemontart1_thumb1.jpg?imgmax=800" width="504" border="0" height="510" /></a></div><p> </p> <p align="justify">I love lemon desserts. I really, really, really love them! Lemon pie? Love! Lemon cake? Love! Lemon cupcakes, cookies, custards? Love, Love, Love! And, lemon tarts? Double Love! Needless to say, I was elated to learn that this week's TWD selection was <a href="http://www.doriegreenspan.com/" target="_blank">Dorie's</a> Tartest Lemon Tart, chosen by Babette from <a href="http://www.babettefeasts.com/" target="_blank">Babette Feasts</a>.</p> <p align="justify">This recipe is a bit unconventional as the filling is made with whole lemons. That's right, folks. The. Whole. Entire. Lemon. You just whiz the lemons up in the food processor or blender, add the rest of the filling ingredients, pour it all into a crunchy, nutty pate sable and bake. What you end up with is a smooth, sweet and creamy lemon tart with just the perfect amount of pucker power. I'm telling you, this tart is pure sunshine on a plate! </p> <div style="text-align: center;"><a href="http://lh6.ggpht.com/_AOecqF0gbWo/SgkDZ6Xd3JI/AAAAAAAADiI/RB_R1cthd7o/s1600-h/lemon-tart-4%5B3%5D.jpg"><img style="border: 0px none ;" alt="lemon-tart-4" src="http://lh6.ggpht.com/_AOecqF0gbWo/SgkDaIJwI2I/AAAAAAAADiM/QvO4C7cFi94/lemon-tart-4_thumb%5B1%5D.jpg?imgmax=800" width="504" border="0" height="596" /></a></div><p align="justify"> </p> <p align="justify">Dorie's recipe calls for her sweet tart dough with nuts. I would normally have used almonds, except that I didn't have any. What I did have was a bag of toasted hazelnut flour, so I used some of that. I think it was a good alternative. </p> <p align="justify">As delicious as this tart tasted, it wasn't really all that pretty to look at. It had a few little cracks and bubbles on the surface. While trying to figure out how to camouflage those blemishes, I decided to throw some sugar on top and brulee it. It worked perfectly! The top had that burnished, glassy finish on it that got all crackly when I cut into it. I served the tart for dessert on Mother's Day and it went so fast that I almost didn't get any pictures!</p> <p align="justify">If you'd like to make Dorie's tart for yourself, the recipe can be found in her book, <a href="http://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/0618443363?&camp=212361&linkCode=wey&tag=doriegreenspa-20&creative=380737" target="_blank">Baking: From My Home to Yours</a>, as well as on <a href="http://www.babettefeasts.com/2009/05/twd-tartest-lemon-tart-thats-right.html" target="_blank">Babette's site</a>. If you need some more convincing, check out all of the other fabulous lemon tarts over on the <a href="http://tuesdayswithdorie.wordpress.com/" target="_blank">Tuesdays with Dorie</a> site.</p> <p align="justify"> </p> <p align="justify"></p>Susan @ SGCChttp://www.blogger.com/profile/00156812413651058664noreply@blogger.com45tag:blogger.com,1999:blog-6834264313759237349.post-66262805308729272222009-05-10T14:59:00.002-04:002009-05-10T15:00:34.123-04:00Happy Mother's Day<div style="text-align: center;"><span style="font-size:100%;"><span style="font-family:Lucida Calligraphy;"><strong><a href="http://lh4.ggpht.com/_AOecqF0gbWo/Sgcj9VDLhxI/AAAAAAAADhw/0ZTzQ84PgHE/s1600-h/rose_2_bg_100502%5B3%5D.jpg"><img style="border: 0px none ;" alt="rose_2_bg_100502" src="http://lh5.ggpht.com/_AOecqF0gbWo/Sgcj9glzZVI/AAAAAAAADh0/f4E_kgq0KDg/rose_2_bg_100502_thumb%5B1%5D.jpg?imgmax=800" width="504" border="0" height="379" /></a></strong></span></span></div><p><span style="font-size:100%;"><span style="font-family:Lucida Calligraphy;"><strong> </strong></span></span></p> <p><span style="font-size:100%;"><span style="font-family:Lucida Calligraphy;"><strong>Mother's Love</strong> </span></span></p> <p><span style="font-family:Lucida Calligraphy;font-size:100%;"> Her love is like an island <br /> In life's ocean, vast and wide <br /> A peaceful, quiet shelter <br /> From the wind, the rain, the tide. <br /> 'Tis bound on the north by Hope, <br /> By Patience on the West, <br /> By tender Counsel on the South <br /> And on the East by Rest. <br /> Above it like a beacon light <br /> Shine Faith, and Truth, and Prayer; <br /> And thro' the changing scenes of life <br /> I find a haven there. <br /> - Author Unknown</span></p> <p>Here's wishing all of the mothers in my life, including you, my dear readers, a very Happy Mother's Day! </p> <p>I'll be back on Tuesday with another delicious recipe!</p>Susan @ SGCChttp://www.blogger.com/profile/00156812413651058664noreply@blogger.com11tag:blogger.com,1999:blog-6834264313759237349.post-19429955448100490862009-05-07T10:57:00.002-04:002009-05-07T11:22:49.571-04:00Grilled Steak Fajitas for the Birthday Boy<div style="text-align: center;"><a href="http://lh4.ggpht.com/_AOecqF0gbWo/SgL25C8Jq4I/AAAAAAAADhY/K1D2PuJiaMY/s1600-h/fajitas-1%5B3%5D.jpg"><img style="border: 0px none ;" alt="fajitas-1" src="http://lh5.ggpht.com/_AOecqF0gbWo/SgL25R3p2MI/AAAAAAAADhc/JgFlUxCWJ_U/fajitas-1_thumb%5B1%5D.jpg?imgmax=800" width="504" border="0" height="614" /></a></div><p align="justify"> </p> <p align="justify">Most of you probably already know that this past Tuesday was <a href="http://en.wikipedia.org/wiki/Cinco_de_Mayo" target="_blank">Cinco de Mayo</a>, a day observed around the world as a celebration of Mexican culture and heritage. What you may not know is that it was also Mr. SGCC's birthday. As luck would have it, Mr. SGCC is a huge fan of Mexican food. So, I was able to kill two birds with one stone that night by preparing him a delicious Mexican-style birthday dinner. </p> <p align="justify">Since Mr. SGCC is also a carnivorous caveman, I decided to make something with beef - skirt steak to be exact. The most obvious choice was Fajitas. "Fajita" is actually a generic term used in Tex-Mex cuisine, referring to grilled meat rolled in a flour or corn tortilla. Originally, traditional fajitas were made using skirt steak, but these days one can find them made with all kinds of different proteins, including chicken, pork, shrimp and even beans. I decided to go the traditional route and used skirt steak. </p> <div style="text-align: center;"><a href="http://lh4.ggpht.com/_AOecqF0gbWo/SgL25oObNpI/AAAAAAAADhg/AhmKcLUEMYc/s1600-h/guacamole-2%5B3%5D.jpg"><img style="border: 0px none ;" alt="guacamole-2" src="http://lh4.ggpht.com/_AOecqF0gbWo/SgL26BX9H6I/AAAAAAAADhk/psDLvHCjgHQ/guacamole-2_thumb%5B1%5D.jpg?imgmax=800" width="504" border="0" height="518" /></a></div><p align="justify"> </p> <p align="justify">Skirt steak is a cut of beef from the plate, or belly, of the cow. It is actually the diaphragm muscle. It's a long, flat, and fibrous cut that is very flavorful, but can be tougher than many other steak cuts. For this reason, it is usually marinated and grilled. When sliced thinly against the grain, the result is some intensely beefy, juicy and tender steak.</p> <p align="justify">I marinated my skirt steak for several hours in a mixture of orange and lime juices, olive oil, garlic, jalapeno and cumin. I believe that the acid in the citrus helps to break down the fibres in the meat, thus making it more tender. </p> <p align="justify">I also sauteed a heap of red onions, red bell pepper and mushrooms to serve along with the meat. And, I made a big batch of cool and creamy guacamole to finish off the dish. To round out the meal, I paired my fajitas with a zippy little <a href="http://stickygooeycreamychewy.blogspot.com/2007/10/thrill-of-grill-churrasco-with.html" target="_blank">Black Bean and Corn Salad</a>. </p> <div style="text-align: center;"><a href="http://lh6.ggpht.com/_AOecqF0gbWo/SgL26ieRuFI/AAAAAAAADho/y1gloK7kvpg/s1600-h/fajitas-2%5B3%5D.jpg"><img style="border: 0px none ;" alt="fajitas-2" src="http://lh3.ggpht.com/_AOecqF0gbWo/SgL26wbh0xI/AAAAAAAADhs/aEAT2U5wgUI/fajitas-2_thumb%5B1%5D.jpg?imgmax=800" width="504" border="0" height="498" /></a></div><p align="justify"> </p> <p align="justify">It was an awesome Cinco de Mayo/Happy Birthday dinner! Mr. SGCC was very happy. And, when he's happy, I'm happy! <strong>¡Olé!</strong></p> <p align="justify"> </p> <p><em><strong>Grilled Steak Fajitas <br /></strong>adapted from Tyler Florence <br /><a href="http://stickygooeycreamychewy.googlepages.com/grilledsteakfajitaswithguacamole">(Printable Recipe)</a> </em></p> <p><em>Ingredients: </em></p> <p><em>1 orange, juiced <br />2 limes, juiced <br />1/4 cup olive oil <br />4 garlic cloves, minced <br />1 jalapeno, seeded and minced <br />1 small handful fresh cilantro, finely chopped <br />2 teaspoons ground cumin <br />1 teaspoon salt <br />2 pounds skirt steak, trimmed of fat <br />2 red bell peppers, thinly sliced <br />1 large red onion, thinly sliced <br />1 pint button mushrooms, cut into chunks <br />Guacamole (recipe follows) <br />12 warm flour tortillas (I cover them with a damp paper towel and heat in the microwave for about 20-30 seconds.) <br />Shredded cheese for topping (I use a pre-shredded Mexican blend from the market. My favorite is <a href="http://www.sargento.com/products/148/sargento-artisan-blendstm-shredded-authentic-mexican/" target="_blank">Sargento Artisan Authentic Mexican</a>.) </em></p> <p><em>Directions </em></p> <p align="justify"><em>In a small bowl, whisk together the first 8 ingredients for the marinade. Place skirt steak in a shallow container, and pour marinade over it. Poke a few holes in the meat with a fork so that it absorbs the marinade better. Cover and refrigerate for at least 3 hours. </em></p> <p align="justify"><em>Drain the marinade from the meat. Grill the steak on the grill or in a grill pan over medium-high heat for about 4 minutes each side for medium-rare. Transfer the steak to a cutting board and let rest. </em></p> <p align="justify"><em>In the same pan, add the bell peppers, onions and mushrooms. Add a little olive oil, if needed. Saute the mixture for 3-5 minutes over medium-high heat, until the vegetables are tender, but not mushy. </em></p> <p align="justify"><em>Slice the steak thinly against the grain on a diagonal and toss with the vegetables. </em></p> <p align="justify"><em>Spread some guacamole on a tortilla and top with some of the steak mixture. Sprinkle some cheese on top. is desired. Roll up the tortilla around the filling and enjoy! </em></p> <p><em>Serves 4-6 </em></p> <p><em><strong>Guacamole </strong></em></p> <p><em>2 large or 3 small ripe avocados, peeled and seeded <br />1 cup red onion diced <br />1 medium tomato, seeded and diced <br />1/2 jalapeno, seeded and finely minced <br />1 small handful of cilantro, finely chopped <br />Juice of one lime <br />Tabasco sauce to taste <br />Salt and pepper to taste </em></p> <p><em>Mash the avocado in a bowl. Leave it a little chunky. Add the rest of the ingredients and mix well. </em></p> <p align="justify"><em></em></p> <p align="justify"><strong>Here are some more recipes from the SGCC archives to satisfy the caveman at your house!</strong></p> <p><strong><em></em></strong></p> <p><a href="http://stickygooeycreamychewy.blogspot.com/2008/06/carnivore-heaven-dry-aged-ribeyes-with.html" target="_blank">Ribeye Steaks with a Spicy, Smoky, Cacao Nibs Rub</a></p> <p><a href="http://stickygooeycreamychewy.blogspot.com/2008/04/tax-relief-bistec-lo-pobre-poor-mans.html" target="_blank">Bistec a lo Pobre</a></p> <p><a href="http://stickygooeycreamychewy.blogspot.com/2007/10/thrill-of-grill-churrasco-with.html" target="_blank">Churrasco with Chimichurri Sauce</a></p> <p><a href="http://stickygooeycreamychewy.blogspot.com/2008/06/meal-fit-for-king-that-cost-kings.html" target="_blank">Pan Roasted Veal Chops with Chipotle-Lime Butter</a></p> <p> </p> <p align="justify"> </p> <p align="justify"> </p> <p align="justify"></p>Susan @ SGCChttp://www.blogger.com/profile/00156812413651058664noreply@blogger.com44tag:blogger.com,1999:blog-6834264313759237349.post-7884022750601122012009-05-05T11:53:00.002-04:002009-05-05T11:56:06.009-04:00TWD: Tiramisu Cake<div style="text-align: center;"><a href="http://lh5.ggpht.com/_AOecqF0gbWo/SgBhABD4YLI/AAAAAAAADhA/TuLIBUAGRwY/s1600-h/tiramisu-cake-4%5B3%5D.jpg"><img style="border: 0px none ;" alt="tiramisu-cake-4" src="http://lh6.ggpht.com/_AOecqF0gbWo/SgBhAauwjZI/AAAAAAAADhE/YcPa9cORK4g/tiramisu-cake-4_thumb%5B1%5D.jpg?imgmax=800" width="504" border="0" height="441" /></a></div><p align="justify"> </p> <p align="justify">In the introduction to her recipe for Tiramisu Cake, <a href="http://www.doriegreenspan.com/" target="_blank">Dorie</a> states that "there was a time in the 1990's when probably the only way to avoid tiramisu would have been to go to Antarctica - and even then you might not be sure it wouldn't turn up." Boy, did she ever hit the nail right on <em>THAT</em> head! I can't recall one single dinner party we ever went to or any restaurant we ever ate at during that time where tiramisu was <em>NOT</em> on the menu! I remember this so well because I don't really <em>like </em>tiramisu. Now, that may seem contradictory to those of you who have heard me declare my undying love for mascarpone, or who have seen recipe after recipe on this blog in which it appears as an ingredient, but it's true. I don't like it. I hate soggy food, and traditional tiramisu is made with a base of Italian ladyfingers, called savoiardi, that is soaked with with coffee and booze. True, it is filled with a creamy and delicious mascarpone-based cream. But, I just can't get past those mushy, squishy savoiardi! So, rather than offend a proud and enthusiastic hostess who presented me with a heaping portion of her "special" tiramisu, I'd usually just pick out the cream filling and feed the rest to the plants.</p> <div style="text-align: center;"><a href="http://lh4.ggpht.com/_AOecqF0gbWo/SgBhBlIVG_I/AAAAAAAADhI/a917lLplLfw/s1600-h/tiramisu-cake-1%5B3%5D.jpg"><img style="border: 0px none ;" alt="tiramisu-cake-1" src="http://lh3.ggpht.com/_AOecqF0gbWo/SgBhCT-xITI/AAAAAAAADhM/68YDlqZiz88/tiramisu-cake-1_thumb%5B1%5D.jpg?imgmax=800" width="504" border="0" height="488" /></a></div><p align="justify"> </p> <p align="justify">Needless to say, that when I saw that this week's TWD assignment was a Tiramisu Cake, I was less than thrilled. I even considered skipping it. But since I had already skipped the previous two weeks due to unavoidable work commitments, I decided to suck it up and make the cake. After all, I didn't have to actually <em>eat</em> it. I figured that I could find at least one of my neighbors who would take it. And, if not, I could always give it to my sister-in-law. She never <em>met</em> a cake she didn't like! </p> <p align="justify">So, I whipped up some Tiramisu Cake. And then, I took some pictures. I carved out a slice of the cake for a photo and it looked pretty good. Not soggy or squishy at all! Then, I figured that I should at least <em>taste</em> it. I mean, what kind of blogger would I be if I didn't give you the unvarnished truth about the cake, despite my personal bias. The more I looked at that cake, the more I was willing to make the sacrifice. I grabbed a fork and took a bite.....and another.....and another..... Well, I think you get the picture. Imagine my surprise (and delight) when I discovered that Dorie's Tiramisu Cake was good! Really, really good! Fabulous, actually! <em>(Sorry Sis, you're not getting any of this one!)</em></p> <div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI3surSwMWJxMoYeaTX8_qOy7-STwDb_wWxrhi5t0XXfS08IKXakyzHKsWIb1N3AamVpYK0y7bm4l4EcIjvg5U4SEFbIBnrU5jjzyZsaBAgcUdXoD8Br3ys6SUuV7dFt0zrdUTPyGmpQOt/s1600-h/tiramisu-cake-3%5B3%5D.jpg"><img style="border: 0px none ;" alt="tiramisu-cake-3" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtieOFLVBAPRG_9-ZQKxbDyu9gTO5D39xjxshDAnldHnQ5uNViv3lZXrqSapOptzjOQOk4Rlzolq_B0LqdETEaAQ-dIR4gKmTJZLXhO5X97_8mU48lGMoEk56SL6wVYkEX5tISimDumg46/?imgmax=800" width="504" border="0" height="659" /></a></div><p align="justify"> </p> <p align="justify">The cake part of this creation is made with a basic yellow cake recipe. Once cooled, it is brushed with a syrup made from espresso and coffee liqueur. Between the layers of cake, lies a velvety combination of mascarpone cheese and whipped cream studded with little chunks of chocolate. Then, the whole cake is frosted with an espresso-laced version of the filling. </p> <p align="justify">The benefit of using cake instead of ladyfingers is that the cake doesn't disintegrate when soaked with the syrup. Instead, it drinks in the coffee flavor and you're left with a very moist and tasty cake that holds its shape. Add that wickedly rich mascarpone cream and you've got a match made in heaven!</p> <p align="justify">Thanks to Megan from <a href="http://mybakingadventures.com/" target="_blank">My Baking Adventures</a> who chose our recipe for this week. If you'd like to try this cake for yourself, you can find the <a href="http://mybakingadventures.com/2009/05/05/twd-tiramisu/" target="_blank">recipe</a> there. As always, check out the <a href="http://tuesdayswithdorie.wordpress.com/" target="_blank">Tuesdays with Dorie Blogroll</a> to see how the rest of the group fared with this one.</p> <p align="justify"> </p> <p align="justify"> </p> <p align="justify"> </p> <p align="justify"></p>Susan @ SGCChttp://www.blogger.com/profile/00156812413651058664noreply@blogger.com59tag:blogger.com,1999:blog-6834264313759237349.post-40685049108280360702009-04-30T12:05:00.002-04:002009-04-30T12:10:54.268-04:00OMGOMGOMG! I Won!<div style="text-align: center;"><a href="http://lh3.ggpht.com/_AOecqF0gbWo/SfnMUhF7p5I/AAAAAAAADgg/lUI0Eo2ZdBc/s1600-h/iStock_000003027332XSmall%5B4%5D.jpg"><img style="border: 0px none ;" alt="Really?!" src="http://lh4.ggpht.com/_AOecqF0gbWo/SfnMU_eXF_I/AAAAAAAADgk/16AQeJ_3Lrg/iStock_000003027332XSmall_thumb%5B2%5D.jpg?imgmax=800" width="281" border="0" height="427" /></a></div><p> </p> <p style="text-align: justify;">Ever heard of "<strong>Does My Blog Look Good in This</strong>"? According to its founder, Andrew of <a href="http://www.spittoonextra.biz/" target="_blank">Spittoon Extra</a>, <a href="http://www.spittoonextra.biz/does_my_blog.html" target="_blank">DMBLGIT</a> is "a monthly food photography event, called by some as the grandest food porn event available on the web.", where "Food bloggers submit their best photos from posts they completed during the previous month which are then judged and scored. Winners are made covering three categories (edibility, aesthetics, and originality) plus three overall winners." Each monthly contest is hosted by a different food blogger. </p> <p style="text-align: justify;"><a href="http://dolcifelici.de/blog/2009/04/30/i-proudly-present-the-dmblgit-winners/" target="_blank">April's DMBLGIT</a> was hosted by Gine of <a href="http://dolcifelici.de/blog/" target="_blank">I Dolci Fanno Felici</a>, and guess what? <strong><em>I WON</em> </strong><em>Overall First Place</em>!!! I am absolutely giddy! I am also terribly flattered and honored. I've been submitting entries to this event every month for a year and this is the first time I've even placed. </p> <p>So, are you ready to see my winning photo?</p> <p>Are you sure?</p> <p>Better go put on some sunglasses first, so as not to hurt your eyes looking at my dazzlingly brilliant, <em><strong>award-winning</strong></em> photo! I'll wait.</p> <p>Okay. Ready now? Here it comes.......</p> <p><span style="font-size:180%;"><strong>TA DA!!!</strong></span></p> <div style="text-align: center;"><a href="http://lh5.ggpht.com/_AOecqF0gbWo/SfnMVDYrWGI/AAAAAAAADgo/r0gzrd0L-9k/s1600-h/pom-icecream2%5B3%5D.jpg"><img style="border: 0px none ;" alt="pom-icecream2" src="http://lh6.ggpht.com/_AOecqF0gbWo/SfnMVWDjMHI/AAAAAAAADgs/JGVykq0e8B0/pom-icecream2_thumb%5B1%5D.jpg?imgmax=800" width="504" border="0" height="539" /></a></div><p> </p> <p>It's my <a href="http://stickygooeycreamychewy.blogspot.com/2009/03/flavor-of-month-pom-wonderful.html" target="_blank">Pomegranate Chocolate Chunk Ice Cream</a>! </p> <p>And, not only did I get a much-appreciated ego boost......</p> <div style="text-align: center;"><a href="http://lh6.ggpht.com/_AOecqF0gbWo/SfnMVqSiHOI/AAAAAAAADgw/WWEc7Msmma4/s1600-h/dmblgit_green%20apr%202009%5B12%5D.gif"><img style="border: 0px none ;" alt="dmblgit_green apr 2009" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdupPiFYtmx8E6QQhAT-YuMw5aWxyvGqCGxAFEk2HXjjhp8ZwusOvhDYvJ3G6KA5Sr5IcWz3tZa6N0mNAGgA30NAxk2uJp9bZAceWLrNFnChr8OFBS4ub0ZTn4ZBdFsMKiP3eebtafI2AL/?imgmax=800" width="124" border="0" height="242" /></a></div><p> </p> <p>I also get to show this super cool badge on my blog!</p> <p style="text-align: justify;">I want to thank Gine and all of <a href="http://dolcifelici.de/blog/2009/04/14/meet-the-dmblgit-jury-1-lemonpi/langswitch_lang/en/" target="_blank">this</a> <a href="http://dolcifelici.de/blog/2009/04/16/meet-the-dmblgit-jury-2-have-cake-will-travel/langswitch_lang/en/" target="_blank">month's</a> <a href="http://dolcifelici.de/blog/2009/04/19/meet-the-dmblgit-jury-3-palachinka/langswitch_lang/en/" target="_blank">DMBLGIT</a> <a href="http://dolcifelici.de/blog/2009/04/21/meet-the-dmblgit-jury-4-butterflyfood/langswitch_lang/en/" target="_blank">judges</a> from the bottom of my heart for acknowledging my work. You have no idea how much it means to me. I'd also like to congratulate all of the other winning photographers as well. Their work is outstanding! Please make sure you stop by <a href="http://dolcifelici.de/blog/2009/04/30/i-proudly-present-the-dmblgit-winners/langswitch_lang/en/" target="_blank">Gine's site</a> and see for yourself.</p> <p>Ciao for now!</p> <p><em>P.S. I hope you know I was kidding about the dazzlingly brilliant part!</em> ;)</p>Susan @ SGCChttp://www.blogger.com/profile/00156812413651058664noreply@blogger.com64tag:blogger.com,1999:blog-6834264313759237349.post-9963514110717638942009-04-27T13:55:00.002-04:002009-04-27T13:58:45.521-04:00Daring Bakers: Abbey's Infamous Cheesecake<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCFXYL1FWLwJb4xuxRSlrQ4wbtK2qQoaPZYHVWF_EvnG5Nj5Nf_HpNQKuwDxoYOo9PMxoDMsE-ObXVdApeFHFgGxA8zfWh16VZhJcEcu6jTO2rYuP_0VjNlala8QqJCJYDqm00HnLlxQBl/s1600-h/cheesecake-1%5B3%5D.jpg"><img style="border: 0px none ;" alt="cheesecake-1" src="http://lh4.ggpht.com/_AOecqF0gbWo/SfXxn2C7v-I/AAAAAAAADfI/AU6NV9QhSmc/cheesecake-1_thumb%5B1%5D.jpg?imgmax=800" width="504" border="0" height="592" /></a></div><p align="justify"> </p> <p align="justify">One would think that with all of the rich and decadent desserts I create for this blog, I live in a house full of "Sweets Junkies". Nothing could be further from the truth. Actually, I am the only one who fits into that category, and even <em><strong>I </strong></em>have my limits! Believe it or not, Mr. SGCC has never even tasted 90% of the desserts I've made in the year and a half that I've been blogging. Cookies, cakes and pies just don't do it for him. I find it difficult to comprehend, but I've learned to live with it. There are a few sweet treats, however, that he really does enjoy like the occasional slice of Key lime pie and a good cheesecake. In fact, whenever he does allow me to make a cake for his birthday, it almost always is a cheesecake. So, since his birthday happens to be next weekend, this month's Daring Bakers challenge couldn't have come at a better time! I made some delectable cheesecake to share with you here, and have one biding its time in the freezer for the big event.</p> <div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQqk6dSyTMT9qNOxanadf-8UmCyG7fKZNfm-hxuaKgjFHLekzqkJP0cDcycABWt7POlANs2Y4NHDORdCbyuMY1bYJ3MbYSXrOjlLUSqPZpAMUduFkfFGr3JwUskmIhD6DTlSMQydqu6jrW/s1600-h/cheesecake-7%5B3%5D.jpg"><img style="border: 0px none ;" alt="cheesecake-7" src="http://lh4.ggpht.com/_AOecqF0gbWo/SfXxogfA11I/AAAAAAAADfQ/22CqIvWFDwE/cheesecake-7_thumb%5B1%5D.jpg?imgmax=800" width="504" border="0" height="558" /></a></div><p align="justify"> </p> <p align="justify"><strong>The April 2009 challenge is hosted by Jenny from <a href="http://jennybakes.blogspot.com/" target="_blank">Jenny Bakes</a>. She has chosen Abbey's Infamous Cheesecake as the challenge.</strong> Now, I have no idea who Abbey is, except that she's a good friend of Jenny's and she makes a helluva great cheesecake! </p> <p align="justify">I absolutely loved this challenge for several reasons, not the least of which I've already mentioned. I also happen to adore cheesecake myself, so believe me, it was no hardship at all to complete the challenge. We were given the basic recipe and told that we could tweak it to our heart's content, using any kind of crust and flavorings that we wanted. </p> <div style="text-align: center;"><a href="http://lh3.ggpht.com/_AOecqF0gbWo/SfXxpIVFvmI/AAAAAAAADfU/1IMT0Gp8UQs/s1600-h/cheesecake-collage-2a%5B4%5D.jpg"><img style="border: 0px none ;" alt="cheesecake-collage-2a" src="http://lh6.ggpht.com/_AOecqF0gbWo/SfXxpXin9CI/AAAAAAAADfY/w442nYLrKWM/cheesecake-collage-2a_thumb%5B2%5D.jpg?imgmax=800" width="500" border="0" height="367" /></a></div><p align="justify"> </p> <p align="justify">With total creative freedom, my brain kicked into overdrive. However, I knew that if I wanted Mr. SGCC to love it, I'd have to keep it relatively simple. With that in mind, I decided to make an almond flavored cheesecake with a crunchy amaretti cookie crust. I topped it with a layer of sweetened, whipped creme fraiche and and almond-scented peach puree. I also made a few mini cakes to give away topped with Bing cherries poached in an almond syrup and a bittersweet chocolate ganache. <em>(Well, actually I'm keeping one of the chocolate ones for myself!)</em> I also swapped out one of the bricks of cream cheese called for in the recipe for an equivalent amount of mascarpone, which I feel gives a mellow flavor and a more silky and luxurious texture to any cheesecake. Besides, I'm Italian. What more can I say?</p> <div style="text-align: center;"><a href="http://lh5.ggpht.com/_AOecqF0gbWo/SfXxp51EpgI/AAAAAAAADfc/Jl0tLHiX4I0/s1600-h/cheesecake-8%5B3%5D.jpg"><img style="border: 0px none ;" alt="cheesecake-8" src="http://lh4.ggpht.com/_AOecqF0gbWo/SfXxqfnFuFI/AAAAAAAADfg/lv0xNF-sZXk/cheesecake-8_thumb%5B1%5D.jpg?imgmax=800" width="504" border="0" height="429" /></a></div><p align="justify"> </p> <p align="justify"> This recipe was a bit different from my "go to" cheesecake recipe. It provides for baking the cake at 350 deg. F. for an hour and then turning off the oven and letting the cake sit in the oven for another hour. I usually bake my cheesecakes at a lower temperature for a longer period of time. After an hour's baking time, my cake was still <strong><em>very</em></strong> jiggly, and I must say, I was concerned. After an hour sitting in the oven, it was <em><strong>still</strong></em> very jiggly, and I was even more concerned. However, after a nice overnight chill in the fridge, the jiggle was gone and it was damn near perfect. <strong> </strong></p> <p style="color: rgb(153, 0, 0);" align="justify"><span style="font-size:130%;"><strong>WHEW!</strong></span></p> <p align="justify">I have to tell you, this was one of the best cheesecakes I have ever tasted! It was rich and impossibly creamy - yet light and fluffy all at the same time. And, the amaretti crust was oh, so much better than a traditional graham cracker one! It was delicious and stayed nice and crunchy even after a little seepage from the water bath. I really can't recommend this recipe enough. If you're a cheesecake fan, you will love it! </p> <div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy7xPLJMEJcnIbxaLDn1ZrQ58k8qH5NtuS45WL_TBUYmtV8Attg8-bw4wVqy8xdOszdcMl_Hc_6DH1Z8N_43K4DKQQgbYF-pxBr-n1hyphenhyphenHZz0fDJLak5CAMGZAJhhQjVdFYSvAYKswoBzD4/s1600-h/cheesecake-2%5B3%5D.jpg"><img style="border: 0px none ;" alt="cheesecake-2" src="http://lh6.ggpht.com/_AOecqF0gbWo/SfXxrNq86BI/AAAAAAAADfo/OoHh-cqYLoo/cheesecake-2_thumb%5B1%5D.jpg?imgmax=800" width="504" border="0" height="571" /></a></div><p align="justify"> </p> <p align="justify">Please don't forget to check out the new <a href="http://thedaringkitchen.com/" target="_blank">Daring Kitchen</a> to see how the rest of the DBers fared this month.</p> <p align="justify"> </p> <p align="justify"><strong><em>Abbey's Infamous Cheesecake</em></strong></p> <p align="justify"><em>Crust: </em></p> <p align="justify"><em>2 cups / 180 g graham cracker crumbs <span style="color:#0000a0;">(I used an equal amount of crushed amaretti cookies.) <br /></span>1 stick / 4 oz butter, melted <br />2 tbsp. / 24 g sugar <br />1 tsp. vanilla extract <span style="color:#0000a0;">(I omitted this.)</span></em></p> <p align="justify"><em>Cheesecake: </em></p> <p align="justify"><em>3 bricks of cream cheese, 8 oz each (total of 24 oz) room temperature <span style="color:#0000a0;">(I used 2 bricks and 8 oz. mascarpone.) <br /></span>1 cup / 210 g sugar <br />3 large eggs <br />1 cup / 8 oz heavy cream <br />1 tbsp. lemon juice <br />1 tbsp. vanilla extract (or the innards of a vanilla bean) <span style="color:#0000a0;">(I used almond extract.) <br /></span>1 tbsp liqueur, optional, but choose what will work well with your cheesecake <span style="color:#0000a0;">(I used Amaretto.)</span></em></p> <p align="justify"><em>DIRECTIONS: </em></p> <p align="justify"><em>1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath. </em></p> <p align="justify"><em>2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside. </em></p> <p align="justify"><em>3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy. </em></p> <p align="justify"><em>4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water. </em></p> <p align="justify"><em>5. Bake 45 to 55 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve. </em></p> <p align="justify"><em>Pan note: The creator of this recipe used to use a springform pan, but no matter how well she wrapped the thing in tin foil, water would always seep in and make the crust soggy. Now she uses one of those 1-use foil "casserole" shaped pans from the grocery store. They're 8 or 9 inches wide and really deep, and best of all, water-tight. When it comes time to serve, just cut the foil away. </em></p> <p align="justify"><em>Prep notes: While the actual making of this cheesecake is a minimal time commitment, it does need to bake for almost an hour, cool in the oven for an hour, and chill overnight before it is served. Please plan accordingly!</em></p> <p align="justify">Enjoy!</p>Susan @ SGCChttp://www.blogger.com/profile/00156812413651058664noreply@blogger.com56tag:blogger.com,1999:blog-6834264313759237349.post-46046436288755863412009-04-24T14:11:00.003-04:002009-04-24T18:07:48.963-04:00May Dinner and a Movie: Shirley Valentine (and a little Souvlaki)<div style="text-align: center;"><a href="http://lh5.ggpht.com/_AOecqF0gbWo/SfIArm_8bTI/AAAAAAAADeU/fm46ilEX5Cw/s1600-h/ShirleyValentineMovie_Poster%5B5%5D.jpg"><img style="border: 0px none ;" alt="" src="http://lh3.ggpht.com/_AOecqF0gbWo/SfIAr3mlqPI/AAAAAAAADeY/7dVV9puNv_w/ShirleyValentineMovie_Poster_thumb%5B3%5D.jpg?imgmax=800" width="354" border="0" height="536" /></a></div><p align="justify"> </p> <p align="justify">Who hasn't ever questioned the relevance of their place in this world? Very few, I would imagine. I think you know what I mean. Maybe you've stood in front of your mirror one day and asked yourself, "Who the hell am I, and what am I supposed to be doing here?". Or, perhaps you've reached a point in your life where you look back and wonder what happened to all of your dreams and the plans you made. Have you gotten so bogged down in the everyday minutia of your life that you lost yourself somewhere along the way? Are you merely existing instead of living? If true contentment can only come from within ourselves, why do most of us have such a hard time finding it? </p> <p align="justify">I struggle with these issues myself from time to time, and I don't necessarily think it's a bad thing. It's important to stand back and take stock of yourself sometimes - to question where you've been and where you're going. It helps us to grow and evolve and hopefully, to become better. One of the reasons that I chose <a href="http://www.imdb.com/title/tt0098319/"><strong><em>Shirley Valentine</em></strong></a> as this month's <a href="http://www.norecipes.com/dinner-movie/" target="_blank">Dinner and a Movie</a> selection, is because this award-winning British film examines these struggles in a very charming, poignant and humorous way. It struck a chord with me when I first watched it back in 1989, and is even more relevant to me today. </p> <div style="text-align: center;"><a href="http://lh5.ggpht.com/_AOecqF0gbWo/SfIAsRd9sLI/AAAAAAAADec/g4kCJqOdDIw/s1600-h/article-1148369-005BE9A900000258-518_468x311%5B9%5D.jpg"><img style="border: 0px none ;" alt="article-1148369-005BE9A900000258-518_468x311" src="http://lh3.ggpht.com/_AOecqF0gbWo/SfIAsnI6ELI/AAAAAAAADeg/W8q0X995oMg/article-1148369-005BE9A900000258-518_468x311_thumb%5B5%5D.jpg?imgmax=800" width="472" border="0" height="299" /></a></div><p align="justify"> </p> <p align="justify">Shirley Valentine-Bradshaw is a fortysomething housewife from Liverpool wondering what has happened to herself, as she feels stagnant and in a rut. She has become a proverbial doormat. Her family pays her so little attention that she's taken to talking to her kitchen walls in order to keep a conversation going. She's always dreamed of going to Greece, and when her friend wins a trip for two to Mykonos, Shirley uncharacteristically puts herself first and accepts an invitation to go along. She packs her bags, leaves a note on the kitchen table, and takes off on her dream vacation! </p> <p align="justify">Immersed in her stunningly beautiful surroundings, Shirley takes stock of her life after years of marital neglect and mundane domesticity. What she discovers there is a new awareness of who she is and what her existence can be with just a little effort on her part. (A little tryst with a hunky Greek doesn't hurt matters either!) When her nice, but complacent husband Joe arrives on the island to bring her back to Liverpool, Shirley is forced to make the most important decision of her life.</p> <div style="text-align: center;"><a href="http://lh3.ggpht.com/_AOecqF0gbWo/SfIAtMfgm3I/AAAAAAAADek/YG0rwx5FVmM/s1600-h/souvlaki-6%5B3%5D.jpg"><img style="border: 0px none ;" alt="souvlaki-6" src="http://lh3.ggpht.com/_AOecqF0gbWo/SfIAtmV2o_I/AAAAAAAADeo/nkA-DzY-bdM/souvlaki-6_thumb%5B1%5D.jpg?imgmax=800" width="504" border="0" height="551" /></a></div><p align="justify"> </p> <p align="justify">Another reason that I chose <em><strong>Shirley Valentine</strong></em>, is because I felt that there was a lot of inspiration to be had in it when deciding on your DaaM submissions. From the humble chips and egg to a myriad of mouthwatering Greek specialties to choose from, everyone should be able to come up with a fabulous dish like this Souvlaki I made a few weeks ago. </p> <p align="justify">Anyone who spends any amount of time surfing the food blogs has probably come across Peter from <a href="http://kalofagas.ca/" target="_blank">Kalofagas</a>. Peter is a Greek from Toronto who writes a wonderful blog devoted to Greek food and recipes. Not only is he a creative and adventurous cook, he is like a one man Greek Tourism Board! With every recipe he presents, he shares a bit of Greek history and culture as well. Whenever I visit Kalofagas I am tantalized, inspired and always impressed! </p> <div style="text-align: center;"><a href="http://lh4.ggpht.com/_AOecqF0gbWo/SfIAuFKRylI/AAAAAAAADes/nWdaR-aRMPk/s1600-h/souvlaki5%5B3%5D.jpg"><img style="border: 0px none ;" alt="souvlaki5" src="http://lh6.ggpht.com/_AOecqF0gbWo/SfIAur2F4nI/AAAAAAAADew/pBOA9jzcW8k/souvlaki5_thumb%5B1%5D.jpg?imgmax=800" width="504" border="0" height="543" /></a></div><p align="justify"> </p> <p align="justify">Souvlaki is a popular Greek dish consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It may be served on the skewer for eating out of hand, in a pita sandwich with garnishes and sauces, or on a dinner plate, often with fried potatoes or rice pilaf. Pork is the traditional meat used, although it can also be made with chicken, beef or lamb. I made my Souvlaki with pork, using <a href="http://kalofagas.ca/2008/07/17/souvlaki/" target="_blank">Peter's recipe</a>. Let me just say, it was terrific! </p> <div style="text-align: center;"><a href="http://lh3.ggpht.com/_AOecqF0gbWo/SfIAu83tZJI/AAAAAAAADe0/ZD0-va-vxNI/s1600-h/tsatziki-3%5B3%5D.jpg"><img style="border: 0px none ;" alt="tsatziki-3" src="http://lh5.ggpht.com/_AOecqF0gbWo/SfIAvUT56SI/AAAAAAAADe4/s7GFLXq3uRU/tsatziki-3_thumb%5B1%5D.jpg?imgmax=800" width="504" border="0" height="399" /></a></div><p align="justify"> </p> <p align="justify">To go along with the Souvlaki, I also made <a href="http://kalofagas.ca/2007/06/12/tzatziki/" target="_blank">Peter's Tzatziki</a>, which is one of the classic sauces in Greek cuisine. It is a creamy and delicious combination of yogurt, cucumber, dill and garlic, which makes a refreshing accompaniment to grilled meats. </p> <p align="justify"><a href="http://lh4.ggpht.com/_AOecqF0gbWo/SfIAvsjf-GI/AAAAAAAADe8/h5fcG8dg2l4/s1600-h/dinner_movie%5B2%5D.gif"><img style="border: 0px none ;" alt="dinner_movie" src="http://lh4.ggpht.com/_AOecqF0gbWo/SfIAv9qqkLI/AAAAAAAADfA/xjvGgDNor74/dinner_movie_thumb.gif?imgmax=800" width="244" border="0" height="148" /></a> </p> <p align="justify">I hope I've convinced you to play along with my co-host Marc from <a href="http://www.norecipes.com/">No Recipes</a> and I this month and give <strong><em>Shirley Valentine</em></strong> a watch. It is a really lovely and sweet movie with an important message. May's post date will be on May 20. Please visit our <a href="http://www.norecipes.com/dinner-movie/" target="_blank"><strong>Dinner and a Movie page</strong></a> for all of the details on submitting an entry for the round-up. I hope to see you all there!</p> <p align="justify"> </p> <p align="justify"> </p> <p align="justify"> </p> <p align="justify"></p>Susan @ SGCChttp://www.blogger.com/profile/00156812413651058664noreply@blogger.com30