tag:blogger.com,1999:blog-91048581980022670892024-03-12T22:28:40.421-07:00You Got ServedEFN Newsletterhttp://www.blogger.com/profile/01423756825876367278noreply@blogger.comBlogger192125tag:blogger.com,1999:blog-9104858198002267089.post-74733764665724856102011-10-12T10:16:00.001-07:002011-10-12T12:26:05.749-07:00Coco Penny Launch Party<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioTW0szYMwtEfaSCQHNYVyYa8YGCc_d8g8mSRoH29y_myxc5x6NZgEgoESTyPKOghO2JGxqCv4khvQo3qtJ2TMdtGAxFZJZYLS4wTd_diHb6qYHRInWKWsFBHNSBoe8MSRZYuSIlfxNZs/s1600/entry.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioTW0szYMwtEfaSCQHNYVyYa8YGCc_d8g8mSRoH29y_myxc5x6NZgEgoESTyPKOghO2JGxqCv4khvQo3qtJ2TMdtGAxFZJZYLS4wTd_diHb6qYHRInWKWsFBHNSBoe8MSRZYuSIlfxNZs/s320/entry.jpg" alt="" id="BLOGGER_PHOTO_ID_5662688602958468818" border="0" /></a><br />As long as I'm posting about parties, here is a menu I did last spring for my friends <a href="http://www.maryhales.com/2011/03/coco-penny-launch-party.html">Mary</a> and <a href="http://virayfamily.blogspot.com/">Marianne</a>. They started a business called <a href="http://cocopenny.com/">Coco Penny</a> and needed some food for their launch party.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkeahvkkFxCjYdDrPa-_lNOqDUxuBDtTGJptpr8tYOipXzKJ5bt-nZ-1Xhcnevysi6sXUzDIYDzBBjTK-k3RIN40CiIa9UeidnVSd5wYdeQThXmnJ1xh0AEvtuQ6Q2PTdy45TnZeeVFwM/s1600/skewers.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkeahvkkFxCjYdDrPa-_lNOqDUxuBDtTGJptpr8tYOipXzKJ5bt-nZ-1Xhcnevysi6sXUzDIYDzBBjTK-k3RIN40CiIa9UeidnVSd5wYdeQThXmnJ1xh0AEvtuQ6Q2PTdy45TnZeeVFwM/s320/skewers.jpg" alt="" id="BLOGGER_PHOTO_ID_5662659539340844530" border="0" /></a>These <a href="http://www.melskitchencafe.com/2011/02/caprese-skewers.html">Caprese Skewers</a> were a hit. Mostly because I've recently discovered high end balsamic vinegar. It will transform your dish and (I don't want to be dramatic but...) your life. I get mine at a culinary boutique in Old Town, Alexandria, but I'm sure there are a million places you can find the good stuff. Just make sure the only ingredient listed is grape must.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY4SZyU4AUQaHvrPS_PDUahm4OAWuMgCq-PhuJn6w3Hq0G5Gi4mjWjzdmOyvvygSgl5d3yaiOFpYbgPkjjKWBGvEa8K8A6ZqKxRfhNiY0fMzz9MqnjJbI_X5dzCPdlT-KzpSyiSBtj1dw/s1600/genius+at+work.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY4SZyU4AUQaHvrPS_PDUahm4OAWuMgCq-PhuJn6w3Hq0G5Gi4mjWjzdmOyvvygSgl5d3yaiOFpYbgPkjjKWBGvEa8K8A6ZqKxRfhNiY0fMzz9MqnjJbI_X5dzCPdlT-KzpSyiSBtj1dw/s320/genius+at+work.jpg" alt="" id="BLOGGER_PHOTO_ID_5662659529841900962" border="0" /></a>Ignore my hand here. What am I doing? The top two platters are <a href="http://www.cafejohnsonia.com/2008/02/herb-gruyere-thumbprints.html">Herb Gruyere Thumbprints</a> and the bottom platter has <a href="http://www.browneyedbaker.com/2011/02/02/caramelized-onion-mushroom-gruyere-tartlets/">Caramelized Onion, Mushroom and Gruyere Tartlets.</a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizPUyMhXhyphenhyphene0-ItsnTKTjVZqad6dGk3lkZV-rTzW1J5WVKPO5EDftwoRYp3RC06zArJ3xGwN63avQ1izbTaFj58rPHRIk5xGYyt-c-7IYHjHydTnuqf1-oqW-ryhkZe8thyphenhyphenmRMf3c_D1g/s1600/IMG_7716.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizPUyMhXhyphenhyphene0-ItsnTKTjVZqad6dGk3lkZV-rTzW1J5WVKPO5EDftwoRYp3RC06zArJ3xGwN63avQ1izbTaFj58rPHRIk5xGYyt-c-7IYHjHydTnuqf1-oqW-ryhkZe8thyphenhyphenmRMf3c_D1g/s320/IMG_7716.jpg" alt="" id="BLOGGER_PHOTO_ID_5662659553610783666" border="0" /></a>And for the sweet tooth, we had <a href="http://www.marthastewart.com/319142/bittersweet-truffles?czone=food/christmas-candy-cnt/candy-recipes">Bittersweet Chocolate Truffles rolled in pistachios.</a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE7Ix2Dc-F-cITn8EUT0g2iX7CDCgQ-nZzRzoKvbFC23hliDj1sJ9lYhVAvLEo0Wk13CkUU296j0glPr5kRNZPtx4AqtFALdoGdQcsEPdrBDzvD4zVvYSVl9Efw9bfcL2Wa3rLH35s5bs/s1600/IMG_7714.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE7Ix2Dc-F-cITn8EUT0g2iX7CDCgQ-nZzRzoKvbFC23hliDj1sJ9lYhVAvLEo0Wk13CkUU296j0glPr5kRNZPtx4AqtFALdoGdQcsEPdrBDzvD4zVvYSVl9Efw9bfcL2Wa3rLH35s5bs/s320/IMG_7714.jpg" alt="" id="BLOGGER_PHOTO_ID_5662670249504341490" border="0" /></a>And mini lemon cheesecakes. I substituted lemon for the orange in <a href="http://pinchmysalt.com/2006/12/30/orange-mini-cheesecakes-with-grand-marnier-cream/">this recipe</a>, put some lemon curd on top, and then used an animal cracker crust recipe I found on <a href="http://www.cooksillustrated.com/">CooksIllustrated.com<br /></a><br />And there you go. All these parties, maybe that's why I haven't gotten around to blogging over the past year. I think I'll use that as my excuse anyway :)EFN Newsletterhttp://www.blogger.com/profile/01423756825876367278noreply@blogger.com15tag:blogger.com,1999:blog-9104858198002267089.post-69756469208721712012011-09-27T11:00:00.000-07:002012-01-17T08:09:34.134-08:00Lite Fall Bites<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAJ4bN8-nG8rq6_B7KSVgKbSoPTmEA1ErvSijqNN9idrJeKVXzwoYo9GhZM0sWuLAlm6VoNRU3o4T6xOqIkhL6dOQcwENwetxdG41-NtUhBj0GKdvBgdXLJZS_w5-yzKlZtl94Sx16bhs/s1600/DSC_0026.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAJ4bN8-nG8rq6_B7KSVgKbSoPTmEA1ErvSijqNN9idrJeKVXzwoYo9GhZM0sWuLAlm6VoNRU3o4T6xOqIkhL6dOQcwENwetxdG41-NtUhBj0GKdvBgdXLJZS_w5-yzKlZtl94Sx16bhs/s400/DSC_0026.JPG" alt="" id="BLOGGER_PHOTO_ID_5657019598321438498" border="0" /></a>This past weekend I was in charge of the food for a church event. We were supposed to provide "Lite Bites" for 350 women. I had the greatest committee on earth and here's what we came up with...<br /><br />We set up tables with different breads and spreads. Pumpkin Bread and butter, Challah bread and<a href="http://efnrecipes.blogspot.com/2008/09/cinnamon-honey-butter.html"> Cinnamon Honey Butter</a>, Whole Grain Bread and <a href="http://efnrecipes.blogspot.com/2011/09/compound-herb-butter.html">Herb Butter</a>, and French Bread with Goat Cheese rolled in Craisins and Toasted Hazelnuts.<br /><br />Then we had servers (single men we bribed with leftovers and a chance to meet women) walking around with trays of Cucumber Salami Bites, <a href="http://efnrecipes.blogspot.com/2010/03/toffee-apple-dip.html">Apple Slices with Toffee Dip</a>, and Soup Shooters.<br /><br />The soups may have been the biggest hit. We served <a href="http://efnrecipes.blogspot.com/2008/11/curried-butternut-squash-soup.html">Curried Apple Butternut Squash Soup</a>, <a href="http://efnrecipes.blogspot.com/2011/09/fall-harvest-tomato-soup.html">Fall Harvest Tomato Soup</a>, <a href="http://www.foodnetwork.com/recipes/tyler-florence/black-bean-soup-recipe/index.html">Black Bean Soup with Lime Crema</a>, and <a href="http://efnrecipes.blogspot.com/2008/05/okemo-inn-cream-of-potato-soup.html">Potato Soup with Bacon Crumbles. </a><br /><br />To drink, there was apple cider and for dessert we had bags of <a href="http://efnrecipes.blogspot.com/2008/08/game-night.html">caramel popcorn</a>. I'm getting hungry all over again writing about it. I had so much fun doing this with my amigas. I'm so lucky to have friends who love food as much as I do!<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKA0yjashdxP1QLyUo6B65-noG0kNCQio4fiEC7wffdVHEkf89ZtzicI6ia-Pf5dd1plmitDGKpSCjJ2oN3zYDC3s_alLIlngVDskaUvmxj2Bxvof0179BtJrSBf_LTGc2mUVlQBJjGUk/s1600/DSC_0035.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKA0yjashdxP1QLyUo6B65-noG0kNCQio4fiEC7wffdVHEkf89ZtzicI6ia-Pf5dd1plmitDGKpSCjJ2oN3zYDC3s_alLIlngVDskaUvmxj2Bxvof0179BtJrSBf_LTGc2mUVlQBJjGUk/s400/DSC_0035.JPG" alt="" id="BLOGGER_PHOTO_ID_5657026901732664050" border="0" /></a>Trays ready to be taken out<br /><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDB8M469xk4wGy6YMRhzeNfs2kvP9fhYF2PEeQ9C47tBCYugdKG2F0grtPLVCmDdvAcvtvQVa73aBcq_O8STW0vuoKQaMee8cuLQYVFAePcrJbVk0oVHKxH5JeJjq3Uz__P4xJSC7EYAo/s1600/DSC_0038.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDB8M469xk4wGy6YMRhzeNfs2kvP9fhYF2PEeQ9C47tBCYugdKG2F0grtPLVCmDdvAcvtvQVa73aBcq_O8STW0vuoKQaMee8cuLQYVFAePcrJbVk0oVHKxH5JeJjq3Uz__P4xJSC7EYAo/s400/DSC_0038.JPG" alt="" id="BLOGGER_PHOTO_ID_5657026907761319026" border="0" /></a>Black Bean Soup Shooters<br /><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCqz0QwZyzqNlDREWVMzdHvT3GAr50iJ-O-OUSrat8tHCmXBJJA8bBiTmubxsJlc3vbZXI-YDm4MLd9faZwasOZV2T7U4Na-qUsCxRiuNBax8WMvgUalJiHgFmsJ4h3nhCKLIvRWJR5w8/s1600/DSC_0034%25281%2529.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCqz0QwZyzqNlDREWVMzdHvT3GAr50iJ-O-OUSrat8tHCmXBJJA8bBiTmubxsJlc3vbZXI-YDm4MLd9faZwasOZV2T7U4Na-qUsCxRiuNBax8WMvgUalJiHgFmsJ4h3nhCKLIvRWJR5w8/s400/DSC_0034%25281%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5657026905952842130" border="0" /></a>Bread and Baskets on the prep table<br /><br /></div><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJzXtcgI4Zaf9BgqC6w9yX79yPa6AkK49uxo7Zf8FMLH1cM2RbRW0yN6aDy71-egJ12hoDVKT5d_taCaZv-xo1iUPrqEqtKB6XpJZWox9pONGqap1C2-JE3eNSdfIVpBL2UHJzQCi25O4/s1600/DSC_0039.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJzXtcgI4Zaf9BgqC6w9yX79yPa6AkK49uxo7Zf8FMLH1cM2RbRW0yN6aDy71-egJ12hoDVKT5d_taCaZv-xo1iUPrqEqtKB6XpJZWox9pONGqap1C2-JE3eNSdfIVpBL2UHJzQCi25O4/s400/DSC_0039.JPG" alt="" id="BLOGGER_PHOTO_ID_5657026908599610514" border="0" /></a>Goat Cheese rolled in Craisins and Toasted Hazelnuts<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8DBupueb07IflyeBRkOFmDQLHuae4z7vU7K6H5kANPWc2Pmyk65OMY9qApJiPreJn0xsmu_jTptk77IxGCIakl7wHBfKY67ohd1iA2bF191PNFLvPUpSUGe08MKFCkaz28e4WdNtEmTU/s1600/DSC_0040.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8DBupueb07IflyeBRkOFmDQLHuae4z7vU7K6H5kANPWc2Pmyk65OMY9qApJiPreJn0xsmu_jTptk77IxGCIakl7wHBfKY67ohd1iA2bF191PNFLvPUpSUGe08MKFCkaz28e4WdNtEmTU/s400/DSC_0040.JPG" alt="" id="BLOGGER_PHOTO_ID_5657028359246810194" border="0" /></a>Compound Butter (with herbs straight from Kirsten's garden)<br /><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVchVxWTCNbHgDKBPxcQ1uU5WbhqOC1vTNrxWaTdLCoGpqqfGO4vWnyOQjxp6xafOB2wuIIt3tryF666651XPLPvuhJLprjWMXTBJ6ecoSZI_YmrAWCVHJCHJzP_k9_nVjAFY0aJAKmaA/s1600/DSC_0029.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVchVxWTCNbHgDKBPxcQ1uU5WbhqOC1vTNrxWaTdLCoGpqqfGO4vWnyOQjxp6xafOB2wuIIt3tryF666651XPLPvuhJLprjWMXTBJ6ecoSZI_YmrAWCVHJCHJzP_k9_nVjAFY0aJAKmaA/s400/DSC_0029.JPG" alt="" id="BLOGGER_PHOTO_ID_5657026906668722722" border="0" /></a>Caramel Popcorn<br /></div><br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsAIpiUCpxysMTuH7v0Q0vrGFwu2KZsKngVSiKSGdf9EFTizsV8zsc0IiAoLT2Eh-qUFnNR6PzSBf85RnR9ZBLOtJOJpxBg3ptj89LBYfncdEQZPfjaIsznQX-OBwhgMZ7cIqIlQ_hc5Y/s1600/DSC_0025.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsAIpiUCpxysMTuH7v0Q0vrGFwu2KZsKngVSiKSGdf9EFTizsV8zsc0IiAoLT2Eh-qUFnNR6PzSBf85RnR9ZBLOtJOJpxBg3ptj89LBYfncdEQZPfjaIsznQX-OBwhgMZ7cIqIlQ_hc5Y/s400/DSC_0025.JPG" alt="" id="BLOGGER_PHOTO_ID_5657028354756464514" border="0" /></a><br /><div style="text-align: left;"><a href="http://jesstheca.blogspot.com/2011/09/colored-paper-weekend.html">Jessica's</a> amazing pompoms. We hung this on the wall right behind the caramel popcorn table. I wish I had pictures of the awesome centerpieces too. They were mums in carved out pumpkins and then the same thing in miniature with apples and mums. We labeled the spreads by writing their names on little pumpkins. Like I said, best comittee ever.<br /></div></div>EFN Newsletterhttp://www.blogger.com/profile/01423756825876367278noreply@blogger.com10tag:blogger.com,1999:blog-9104858198002267089.post-81792936407924126612011-09-27T10:59:00.000-07:002011-09-27T12:21:09.747-07:00Fall Harvest Tomato Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW-aJnzOfOevKpDmzP5Ryqxt57qAFTP7qnf0DtT7W2RZqBa1jU-0KYO2lyv6txlcH8VrH7-j6_2gALPfO8Iu7SIZ4swFpilEBvKrF62mQQNv8jRabzXOoPQxK9IyQN7YQv_N4idh5O5CI/s1600/DSC_0036.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW-aJnzOfOevKpDmzP5Ryqxt57qAFTP7qnf0DtT7W2RZqBa1jU-0KYO2lyv6txlcH8VrH7-j6_2gALPfO8Iu7SIZ4swFpilEBvKrF62mQQNv8jRabzXOoPQxK9IyQN7YQv_N4idh5O5CI/s320/DSC_0036.JPG" alt="" id="BLOGGER_PHOTO_ID_5657034722284038306" border="0"></a><br />I can't stop craving this soup. I got it from<a href="http://jesstheca.blogspot.com/2011/09/colored-paper-weekend.html"> my friend Jessica</a>, who got it from <a href="http://theszamosfalvis.blogspot.com/">our friend Hollie</a>, who got it from some girl, who got it from the mom of some guy named Brandon. It looks like everyone has tweaked it, so I doubt Brandon's mom would even recognize it. But I'm not scared to give her a shout out anyway. Good work lady.<br /><br />Yum. Make this today and put Parmesan cheese curls on top. You won't regret it.<br /><br /><span style="font-weight: bold;">Ingredients</span><br />1/4 cup butter<br />1 large onion, chopped<br />1/2 lb. carrots, pealed and chopped<br />1 28 oz. can crushed tomatoes<br />4 cup chicken broth<br />1 16 oz. can pumpkin<br />1 1/2 t salt<br />1/4 t pepper<br />2 T fresh basil or 1 T dried basil<br />1/4 cup half and half<br /><br /><span style="font-weight: bold;">Instructions</span><br />In a large pot, saute onion in butter 4-5 minutes. Add carrots and saute until carrots are soft and onion is translucent. Add tomatoes, chicken broth, and pumpkin. Puree in blender. Return mixture to the pot and add salt, pepper, and basil. Add more broth if you want the soup thinner. Heat soup to desired temperature and add half and half. Garnish with Parmesan cheese curls and enjoy! <br /><br /><br /><br /><br /><br />EFN Newsletterhttp://www.blogger.com/profile/01423756825876367278noreply@blogger.com6tag:blogger.com,1999:blog-9104858198002267089.post-83280794855663883782011-09-25T08:30:00.000-07:002011-09-28T05:36:43.053-07:00Compound Herb Butter<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqDCwCeSaRZ1WJxMW8s4jZ0P0JYlwPoqm6eVoZ2OKYB_a5HoNr0ZdenXTa-Tk0EQ8PqWlqHlJnrGAgzDcsVR5ADhD310NmwrVnMINFvTvetUVhITe_3Ljk3LHLjAUdVSTUJW9_ZLWlzrA/s1600/DSC_0040.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqDCwCeSaRZ1WJxMW8s4jZ0P0JYlwPoqm6eVoZ2OKYB_a5HoNr0ZdenXTa-Tk0EQ8PqWlqHlJnrGAgzDcsVR5ADhD310NmwrVnMINFvTvetUVhITe_3Ljk3LHLjAUdVSTUJW9_ZLWlzrA/s320/DSC_0040.JPG" alt="" id="BLOGGER_PHOTO_ID_5657386022785236386" border="0" /></a>Kirsten, my gardening goddess, made this compound herb butter. Spread over a fresh slice of whole grain bread... delicious.<br /><br /><span style="font-weight: bold;">Ingredients<br /></span>1 lb. butter, softened<br />2-3 cloves of garlic, minced<br />1 bunch of green onions, chopped (mostly green portion)<br />2-3 T fresh thyme<br />1/2 bunch of fresh parsley, stems removed, chopped<br />kosher salt and pepper to taste<br /><br /><span style="font-weight: bold;">Directions</span><br />Let butter set at room temperature for 2 hours. Mix in herbs. Form into a roll on wax paper. Refrigerate until firm.EFN Newsletterhttp://www.blogger.com/profile/01423756825876367278noreply@blogger.com2tag:blogger.com,1999:blog-9104858198002267089.post-92004766230841519602011-03-14T09:11:00.001-07:002011-03-14T09:18:11.736-07:00Lemon Orzo<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.melskitchencafe.com/wp-content/uploads/2010/04/Final11-450x309.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 450px; height: 309px;" src="http://www.melskitchencafe.com/wp-content/uploads/2010/04/Final11-450x309.jpg" border="0" alt="" /></a><div style="text-align: center;"><i>Photo via <a href="http://melskitchencafe.com/">Mel's Kitchen Cafe</a></i></div><div style="text-align: left;"><i><br /></i></div>We're supposed to have weather in the 60s by the end of the week! Spring, I love you. So since I'm in a spring kind of mood I will share a recipe I was shocked to realize I had never recommended. It's <a href="http://www.melskitchencafe.com/2010/04/creamy-orzo-with-chicken-mushrooms-and-red-peppers.html">Melanie's Creamy Orzo with Chicken, Mushrooms and Peppers</a>. You'll noticed I switched the name up. It's shorter this way. Also, I substitute Asparagus for the Chicken in an effort to get one more meatless dish on the dinner rotation.EFN Newsletterhttp://www.blogger.com/profile/01423756825876367278noreply@blogger.com4tag:blogger.com,1999:blog-9104858198002267089.post-3431950591627731732011-03-05T12:17:00.000-08:002011-03-15T08:07:54.320-07:00Warm Winter Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.thecurvycarrot.com/wp-content/uploads/2010/11/IMG_0473-682x1024.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 682px; height: 1024px;" src="http://www.thecurvycarrot.com/wp-content/uploads/2010/11/IMG_0473-682x1024.jpg" border="0" alt="" /></a><div style="text-align: center;"><i>Photo via <a href="http://www.thecurvycarrot.com/">The Curvy Carrot</a></i></div><div style="text-align: center;"><br /></div><a href="http://www.thecurvycarrot.com/2010/11/29/warm-winter-vegetable-salad/">This recipe</a> from <a href="http://www.thecurvycarrot.com/">The Curvy Carrot</a> is delicious. I can't stop making it. We've had it for dinner a few times, I've had it as a snack, and I've even served it with breakfast (think substitute for hash browns). <div><br /></div><div>Quick! Make it before Spring is here!</div>EFN Newsletterhttp://www.blogger.com/profile/01423756825876367278noreply@blogger.com4tag:blogger.com,1999:blog-9104858198002267089.post-3350671828816532552011-02-03T08:09:00.000-08:002011-02-03T08:30:42.040-08:00Cheddar and Jalapeno Spirals<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxr-R-hV3BljoAO8MxZ6tebHhnRmaYGm-04XjR4W1HqR6-6chsZnfSN56Bghpa5Cc96Y0J9HswlmmYX_tw6tXY9xmnI0U4yb-TQUp6et-R07O0qvQevXJJUkPjplJ7XlrbN-gLL8ub_ek/s1600/IMG_9313.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxr-R-hV3BljoAO8MxZ6tebHhnRmaYGm-04XjR4W1HqR6-6chsZnfSN56Bghpa5Cc96Y0J9HswlmmYX_tw6tXY9xmnI0U4yb-TQUp6et-R07O0qvQevXJJUkPjplJ7XlrbN-gLL8ub_ek/s320/IMG_9313.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5569496458821431650" /></a><div><br /></div><div>I'm not having a Superbowl party, but if I were, <a href="http://www.kayotic.nl/blog/cheddar-and-jalapeo-spirals">these Cheddar and Jalapeno Spirals</a>, from <a href="http://www.kayotic.nl/blog/">Kayotic Kitchen</a>, would definitely be on the menu.</div><div><br /></div><div>What's that? You want to know what else would be on the menu? Well, since you asked, I would serve <a href="http://efnrecipes.blogspot.com/2008/10/super-bowl-chili.html">Superbowl Chili</a> in little miniature bowls, garnished with sour cream and avocado. I'd have chips out and eat it more as a dip, than a full bowl of chili. </div><div><br /></div><div>I'd also make <a href="http://www.franksredhot.com/recipes/FRANK%27S%C2%AE-REDHOT%C2%AE-BUFFALO-CHICKEN-DIP-RE1242">Frank's Buffalo Chicken Dip</a> (use blue cheese dressing instead of ranch, and use your own shredded chicken instead of the canned chicken the recipe calls for) and serve it with celery sticks. </div><div><br /></div><div>And then to lighten up the menu a little bit (a little, I said), I'd make <a href="http://efnrecipes.blogspot.com/2010/03/toffee-apple-dip.html">Toffee Dip</a> served with granny smith apple slices.</div><div><br /></div><div>Mmm, maybe it's not too late...</div><div><br /></div><div>Oh, I almost forgot! In case my guests felt like they had not consumed enough calories after all that dip, I would serve <a href="http://efnrecipes.blogspot.com/2010/03/chocolate-coconut-toffee-delights.html">Chocolate Coconut Toffee Delights</a> for dessert. </div><div><br /><div><br /></div></div>EFN Newsletterhttp://www.blogger.com/profile/01423756825876367278noreply@blogger.com6tag:blogger.com,1999:blog-9104858198002267089.post-56694832731571704132011-01-25T16:09:00.000-08:002011-01-28T18:24:27.619-08:00Empanadas Mendocinas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaUVnsEE6mCvvhzbZmhZsgXtQzg66mjyhYtq-8bytDj2KULCxEpvWq7PsFKIKRBIfDzNi__PndPQUkLDKYme_17tUX9GGdcRIoG5n4nx9Dib3rNzSiFLV3Dx9AETc8xc3yPO4OZ_v-P8g/s1600/IMG_9322.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaUVnsEE6mCvvhzbZmhZsgXtQzg66mjyhYtq-8bytDj2KULCxEpvWq7PsFKIKRBIfDzNi__PndPQUkLDKYme_17tUX9GGdcRIoG5n4nx9Dib3rNzSiFLV3Dx9AETc8xc3yPO4OZ_v-P8g/s320/IMG_9322.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5567427427871853042" /></a><br /><div>Last week I went to a little shop in Old Town called La Cuisine. I was browsing and I found a cook book called <a href="http://www.amazon.com/Seven-Fires-Grilling-Argentine-Way/dp/1579653545/ref=ntt_at_ep_dpt_1">Seven Fires</a> by <a href="http://www.concierge.com/cntraveler/articles/10482">Francis Mallmann</a>. I don't want to sound cheesy, but it made me feel like I was back in Argentina. It's a beautiful book. </div><div><br /></div><div>The best part is that I finally found a recipe for empanada dough that I love. Which means... I am ready to do an empanada post!!! I've been waiting a long time for this people. Ready, set, go!</div><div><br /></div><div>*You can find lard in the meat department of your grocery store. I know it sounds gross, but trust me. </div><div><b><br /></b></div><div><b>Filling</b></div><div><i>Prepare a day in advance and refrigerate</i></div><div>3 T lard</div><div>1 lb lean ground beef</div><div>1 1/2 lb onions, chopped small</div><div>2 T paprika</div><div>1 T cumin</div><div>1 T salt</div><div>1 1/2 t sugar</div><div>1 1/2 T oregano</div><div>1 t white pepper</div><div>1 hard boiled egg</div><div>green pitted olives</div><div><br /></div><div>In a large sauce pan melt lard, add meat and brown lightly. Add chopped onions and spices and mix well. Cook until onions are translucent. Place them in a flat pan. Let cool. Cover with plastic wrap and refrigerate.</div><div><br /></div><div><b>Dough</b></div><div>2 cups water</div><div>1 1/2 T salt</div><div>3 1/2 T lard, cut into pieces</div><div>6 - 7 cups flour</div><div><br /></div><div>Bring water and salt to a boil in a small saucepan over high heat. Add the lard and stir until it melts, then transfer to a large wide bowl. Allow to cool to room temperature.</div><div><br /></div><div>Using your hand, gradually add 5 1/2 to 6 cups of the flour, about 1 cup at a time, until you can gather the dough into a ball. Sprinkle 1/2 cup flour on a work surface to prevent sticking and knead the dough, adding more flour until it will not absorb any more; you want a stiff, dry dough. Divide the dough in half, shape into disks, and wrap in plastic. Chill for at least 1 hour, or up to 24 hours. </div><div><br /></div><div><b>Assemble Empanadas</b></div><div>Split the disks of dough in half. roll out to 1/16 of an inch think (you can use a pasta maker to roll it out if you have one). Cut circles 3-5 inches in diameter. </div><div><br /></div><div>Set out a cup of water. Place about 2 T of filling in middle of a circle of dough. Top with a slice of hard boiled egg and a green olive. Brush just a little water on the edge of the dough and fold in half pressing with fingers to seal edges. With a fork press gently around edge to have a nice design. Place on a greased (I use vegetable oil) cookie sheet. Before putting in oven give them a egg wash. Bake at 400 until golden brown (the ones in my picture are too light). Serve in a bread basket with cloth napkins to keep them warm at the table.</div>EFN Newsletterhttp://www.blogger.com/profile/01423756825876367278noreply@blogger.com8tag:blogger.com,1999:blog-9104858198002267089.post-31002471791753486782011-01-24T06:00:00.000-08:002011-03-15T08:10:13.731-07:00Baked Ziti<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3-PYk_STTAYRValdYSbwANbSrn3kD5UlY9wBsam-o02XtL4cRnLkha6xZ0m6yVrnZaJGAU0CHjDQ-yOUei6-ESWq-AExHItU9KcF9F1Sb9kCdoFRYpT0YPzuQk2m1KbHQJKsmrFDNGA/s400/baked-ziti-left2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3-PYk_STTAYRValdYSbwANbSrn3kD5UlY9wBsam-o02XtL4cRnLkha6xZ0m6yVrnZaJGAU0CHjDQ-yOUei6-ESWq-AExHItU9KcF9F1Sb9kCdoFRYpT0YPzuQk2m1KbHQJKsmrFDNGA/s400/baked-ziti-left2.jpg" alt="" border="0" /></a><div style="text-align: center;"><i>Photo via T<a href="http://www.the-girl-who-ate-everything.com/">he Girl Who Ate Everything</a></i></div><div style="text-align: center;"><i><br /></i></div>Another weeknight meal! And if you have a small family, you can divide the recipe into two pans and freeze one for another night.<br /><br />I've been meaning to post this recipe for a while, and then I saw a similar one on <a href="http://thegirlwhoateeverything.blogspot.com/">The Girl Who Ate Everything</a>. Score! that means I don't have to take a picture or type the recipe, just send you on over to Christy's blog for her <a href="http://thegirlwhoateeverything.blogspot.com/2010/03/baked-ziti.html">Baked Ziti recipe</a>. I'll just say that I only add one cup of sour cream as opposed to the cup and a half her recipe calls for. Enjoy!EFN Newsletterhttp://www.blogger.com/profile/01423756825876367278noreply@blogger.com3tag:blogger.com,1999:blog-9104858198002267089.post-64813313420189936322011-01-21T06:00:00.000-08:002011-01-21T06:00:06.170-08:00Pumpkin Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://t1.gstatic.com/images?q=tbn:ANd9GcRX1GWn7Ao16HqcTfshwuFvwbeB5EH-DsA9YNxsaLAqHDsGINpW"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 96px; height: 72px;" src="http://t1.gstatic.com/images?q=tbn:ANd9GcRX1GWn7Ao16HqcTfshwuFvwbeB5EH-DsA9YNxsaLAqHDsGINpW" border="0" alt="" /></a><div>I'm not a fan of light recipes. If I'm trying to lose weight, I usually just try to eat less of what I'm already eating. I have to say though, <a href="http://www.foodnetwork.com/ellie-krieger/bio/index.html">Ellie Krieger</a> is slowly making me think twice about that. I have really loved her recipes.</div><div><br /></div><div>I'm particularly fond of her pumpkin muffin recipe. It is perfect because my kids will eat them and with yogurt and fruit, it gives me a hassle-free morning. You can find <a href="http://www.foodnetwork.com/recipes/ellie-krieger/pumpkin-muffins-recipe/index.html">the recipe here. </a></div>EFN Newsletterhttp://www.blogger.com/profile/01423756825876367278noreply@blogger.com0tag:blogger.com,1999:blog-9104858198002267089.post-66123602704196518092011-01-19T06:00:00.000-08:002011-01-19T06:00:16.912-08:00Tangelo Juice<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://ecx.images-amazon.com/images/I/41duGfBm3YL._SS500_.jpg"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.florida-citrus.com/g%26sphotos/Honeybells.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 469px;" src="http://www.florida-citrus.com/g%26sphotos/Honeybells.jpg" border="0" alt="" /></a><div style="text-align: center;"><i>Image from </i><a href="http://www.florida-citrus.com/corgtgo.html">www.florida-citrus.com</a></div><div><br />Have you ever had tangelos? They are a cross between an orange and a grapefruit. I happened upon them at the grocery store this winter. I like to pick up bags of oranges for juicing (I'm a bit of an OJ fiend) and there was a sign that said tangelos are ideal for juice. Are they ever! So juicy and so delicious. I dare say I like their juice more than I like orange juice.<div><br /></div><div>Aviva has been especially pleased with this new find since she loves to use the juicer. When I got married I registered for one of those cute chrome manual juicers. It was pretty, and a pain in the neck. I have since upgraded to an electric juicer, which suits Aviva and I just fine.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://ecx.images-amazon.com/images/I/41duGfBm3YL._SS500_.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 500px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); ">This is the<a href="http://www.amazon.com/Black-Decker-CJ625-30-Watt-34-Ounce/dp/B001EU9VSM/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1295361979&sr=1-2"> Black and Decker citrus mate plus. </a></span></span></div><div> </div></div>EFN Newsletterhttp://www.blogger.com/profile/01423756825876367278noreply@blogger.com10tag:blogger.com,1999:blog-9104858198002267089.post-45606370724159867622011-01-17T06:01:00.000-08:002011-01-18T06:07:06.819-08:00Birthday Dinner<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglvGL1i5kW3vR8aHaoZ-rmAIiiRVzmn-DqFABDoPVlT89EnItZ-iZjJ2VOt46YedXwwEdK5DOPz5aGGxRoZgYLCxL0QpUcm1D1LCBLhHod0iK_HjmsNb4H0uDN51AUa2hGxAFxfDG0xks/s1600/IMG_9270.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglvGL1i5kW3vR8aHaoZ-rmAIiiRVzmn-DqFABDoPVlT89EnItZ-iZjJ2VOt46YedXwwEdK5DOPz5aGGxRoZgYLCxL0QpUcm1D1LCBLhHod0iK_HjmsNb4H0uDN51AUa2hGxAFxfDG0xks/s200/IMG_9270.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5561707080345544882" /></a><br /><div style="text-align: left;">I made my first grown up party favors. Making pretty things isn't really my forte, so I'm quite proud of myself. They were for my sister Shauri's birthday dinner (She loves my mom's <a href="http://efnrecipes.blogspot.com/2008/08/game-night.html">carmel popcorn</a>).</div><div><br /></div><div>She also goes crazy over <a href="http://www.marthastewart.com/recipe/smoky-beef-tacos?autonomy_kw=beef%20tacos">smoky beef tacos</a>, so even though I knew my mom was making them for her surprise party on Saturday, I went for it. Including leftovers, she's been eating them for 5 straight days now, and she seemed happy as could be to have them again.<div><br /></div><div>The best thing about this menu though, is the <a href="http://efnrecipes.blogspot.com/2011/01/guacamole-de-frutas.html">guacamole de frutas </a>recipe I posted today. Please try it. And do yourself a favor, go ahead and double the recipe right off the bat, you'll be glad you did. </div><div><br /></div><div style="text-align: center;"><a href="http://efnrecipes.blogspot.com/2010/11/salsa.html">Salsa</a></div><div style="text-align: center;"><a href="http://efnrecipes.blogspot.com/2011/01/guacamole-de-frutas.html">Guacamole de Frutas</a></div><div style="text-align: center;"><a href="http://efnrecipes.blogspot.com/2010/11/salsa.html">Smokey Beef Tacos</a> with <a href="http://www.marthastewart.com/recipe/spicy-pineapple-salad">Spicy Pineapple Salad</a> (we use this as a topping for the tacos)</div><div style="text-align: center;"><a href="http://thesaltypineapple.blogspot.com/2010/06/rachel-albrecht-kitchen-addiction.html">Easy Refried Black Beans</a></div><div style="text-align: center;">Green Salad</div><div style="text-align: center;"><a href="http://www.georgetowncupcake.com/">Georgetown Cupcake Cupcakes</a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPQVQHBhNWcq7SE6ojRzWV4-jKKIAd1vNWaexXVV-ZndDOJdg5w5txS8a74MKgU8g0lLp3i1HZUnHJ7cy_yhWnFgs-tQg54Ay1xtig7rQA5mlR6T0pveAnGlh0hyphenhyphenix0VDZFfJZjxIsadk/s400/IMG_9277.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5561706631105622242" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; ">Aw, isn't she lovely?</span></div>EFN Newsletterhttp://www.blogger.com/profile/01423756825876367278noreply@blogger.com0tag:blogger.com,1999:blog-9104858198002267089.post-56314276079040723532011-01-17T06:00:00.000-08:002011-01-18T06:08:40.932-08:00Guacamole de Frutas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://graphics8.nytimes.com/images/2010/12/29/dining/JP-YEAR-2/JP-YEAR-2-articleInline.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 190px; height: 190px;" src="http://graphics8.nytimes.com/images/2010/12/29/dining/JP-YEAR-2/JP-YEAR-2-articleInline.jpg" border="0" alt="" /></a><br /><div style="text-align: left;">All right Brandi. You want guac, I got your guac right here.</div><div><br /></div><div>A couple of weeks ago Abram sent me <a href="http://www.nytimes.com/2010/12/29/dining/29year.html?_r=1&scp=1&sq=15%20best%20restaurant%20dishes&st=cse">an article from the NY Times </a>about the best restaurant dishes of the year. The article included this recipe from the restaurant <a href="http://toloachenyc.com/media/toloache.html">Toloache</a>, and let me just say, it will blow your mind.</div><div><b><span class="Apple-style-span" style="font-weight: normal;"><br /></span></b></div><div><b>Guacamole de Frutas</b></div><div><b><span class="Apple-style-span" style="font-weight: normal;"><br /></span></b></div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); line-height: 15px; font-family:georgia, 'times new roman', times, serif;font-size:10px;"><div class="recipeIngredientsList" style="margin-bottom: 1em; "><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px !important; margin-left: 0px; font-size: 1.5em; line-height: 1.467em; color: rgb(0, 0, 0); ">1 tablespoon finely diced sweet onion, like Vidalia</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px !important; margin-left: 0px; font-size: 1.5em; line-height: 1.467em; color: rgb(0, 0, 0); ">1 teaspoon finely diced seeded jalapeño pepper</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px !important; margin-left: 0px; font-size: 1.5em; line-height: 1.467em; color: rgb(0, 0, 0); ">1 teaspoon lime juice</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px !important; margin-left: 0px; font-size: 1.5em; line-height: 1.467em; color: rgb(0, 0, 0); ">Kosher salt</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px !important; margin-left: 0px; font-size: 1.5em; line-height: 1.467em; color: rgb(0, 0, 0); ">2 tablespoons finely diced peeled Granny Smith apple</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px !important; margin-left: 0px; font-size: 1.5em; line-height: 1.467em; color: rgb(0, 0, 0); ">2 tablespoons finely diced peeled Asian <a href="http://topics.nytimes.com/top/reference/timestopics/subjects/p/pears/index.html?inline=nyt-classifier" title="More articles about pears." class="meta-classifier" style="color: rgb(0, 66, 118); text-decoration: underline; ">pear</a></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px !important; margin-left: 0px; font-size: 1.5em; line-height: 1.467em; color: rgb(0, 0, 0); ">2 tablespoons dried cranberries</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px !important; margin-left: 0px; font-size: 1.5em; line-height: 1.467em; color: rgb(0, 0, 0); ">1 teaspoon thinly sliced basil, preferably Thai</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px !important; margin-left: 0px; font-size: 1.5em; line-height: 1.467em; color: rgb(0, 0, 0); ">2 ripe Haas avocados</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px !important; margin-left: 0px; font-size: 1.5em; line-height: 1.467em; color: rgb(0, 0, 0); ">1 tablespoon fresh pomegranate seeds.</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px !important; margin-left: 0px; font-size: 1.5em; line-height: 1.467em; color: rgb(0, 0, 0); "></p></div><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; font-size: 1.5em; line-height: 1.467em; color: rgb(0, 0, 0); "></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; font-size: 1.5em; line-height: 1.467em; color: rgb(0, 0, 0); ">In a nonreactive mixing bowl, combine onion, jalapeño, lime juice and a pinch salt. Mix well, and add the apple, pear, cranberries and basil. Mix again.</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; font-size: 1.5em; line-height: 1.467em; color: rgb(0, 0, 0); ">Cut the avocados in half, scoop out the pulp and mash it with the ingredients in the bowl. Adjust salt to taste. Transfer to a serving bowl and top with pomegranate seeds. If desired, serve with warm corn tortillas or chips.</p><div><br /></div></span></div>EFN Newsletterhttp://www.blogger.com/profile/01423756825876367278noreply@blogger.com2tag:blogger.com,1999:blog-9104858198002267089.post-60800658736324325682011-01-14T06:00:00.000-08:002011-01-14T06:00:18.542-08:00Brunch 2011<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.zingermansbakehouse.com/display/images/products/sesamesemolina.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 230px; height: 153px;" src="http://www.zingermansbakehouse.com/display/images/products/sesamesemolina.jpg" border="0" alt="" /></a><br />We have church this year at 3:00 in the afternoon. Insane, right? So look forward to lots of brunch menus in 2011! We had our first brunch last Sunday. Actually, the salad did not happen because I didn't realize we were out of cranberries, so we had something much more boring. But doesn't it look good?<div><br /></div><div>The bread comes from a bakery I'm in love with in Michigan. We were there for Christmas and the day before we drove home I went and bought 5 loaves of different breads to bring back with me. </div><div><br /></div><div>Did you know that if you freeze bread, once it thaws you can sprinkle it with water, put it in the oven at 350 for 5-10 minutes and it comes out just like new? Well, nothing is just like fresh bread, but it's as close as you can get, and I'll take it.<br /><div><br /></div><div style="text-align: center;"><a href="http://www.marthastewart.com/recipe/red-and-green-salad-with-cranberry-vinaigrette">Red and Green Salad with Cranberry Vinaigrette</a></div><div style="text-align: center;"><a href="http://efnrecipes.blogspot.com/2008/10/sun-dried-tomato-quiche.html">Sun-dried Tomato Quiche</a></div><div style="text-align: center;">Breakfast Sausage</div><div style="text-align: center;"><a href="http://efnrecipes.blogspot.com/2008/11/curried-butternut-squash-soup.html">Curried Butternut Squash Soup</a></div><div style="text-align: center;">Zingerman's Sesame Semolina Bread</div></div>EFN Newsletterhttp://www.blogger.com/profile/01423756825876367278noreply@blogger.com0tag:blogger.com,1999:blog-9104858198002267089.post-62954793605721966642011-01-12T06:00:00.000-08:002011-01-12T06:00:09.183-08:00Mary's Tacos<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLhFBfaE1JmZwNv6bl7EgDoS0aD3NyUsRjksZeHn_KTcuSuLXbyDfkPOpjuicSob5u4v0KyiYQuJoA5aE4uRN926WDDcTIAhH1FD2ZaPnPrYTsEUQ10K0e2EMilaS3g6JxE7SGaxzWr_A/s1600/IMG_9182.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLhFBfaE1JmZwNv6bl7EgDoS0aD3NyUsRjksZeHn_KTcuSuLXbyDfkPOpjuicSob5u4v0KyiYQuJoA5aE4uRN926WDDcTIAhH1FD2ZaPnPrYTsEUQ10K0e2EMilaS3g6JxE7SGaxzWr_A/s400/IMG_9182.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5560651745245688514" /></a><br />It may not be fancy, but there is nothing better than a blog post with an easy, tasty, weeknight meal. Am I right? This recipe is from <a href="http://www.maryhales.com/">my friend Mary</a>, who keeps mentioning that I really should keep posting... so here you go. And FYI, I'm totally guessing on measurements here. It's really a issue of personal taste, so if you want to add less or more of something, go for it. It will in no way ruin the meal. <div><br /></div><div><b>Ingredients</b></div><div>1 can black beans, rinsed</div><div>1 cup frozen corn, thawed</div><div>1/2 cup sun-dried tomatoes</div><div>4-6 oz. fresh spinach</div><div>1-2 cups pepper jack cheese, shredded</div><div>8 flour tortillas </div><div>1/2 cup parmesan cheese, shredded</div><div>cooking spray</div><div><br /></div><div><b>Instructions</b></div><div>Preheat oven to 400 degrees. Combine first four ingredients in a bowl. Put as much cheese as you like on each tortilla. Divide the filling between tortillas. Roll them up and lay them seam side down on a baking sheet. Spray tortillas with cooking spray and top with parmesan cheese. Bake for 10 minutes or until golden brown. </div>EFN Newsletterhttp://www.blogger.com/profile/01423756825876367278noreply@blogger.com1tag:blogger.com,1999:blog-9104858198002267089.post-66366963652487918692011-01-10T11:32:00.000-08:002011-01-10T11:47:13.288-08:00Baked Brie en Croûte with Apple Compote<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.williams-sonoma.com/wsimgs/rk/images/dp/recipe/201031/0024/img7l.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 304px; height: 304px;" src="http://www.williams-sonoma.com/wsimgs/rk/images/dp/recipe/201031/0024/img7l.jpg" border="0" alt="" /></a>For Christmas Eve we had appetizers and a sandwich bar. I've made t<a href="http://www.williams-sonoma.com/recipe/baked-brie-en-croute-with-apple-compote.html?cm_src=RECIPESEARCH">his recipe from Williams-Sonoma</a> a few times before, but it was the big hit of the night.EFN Newsletterhttp://www.blogger.com/profile/01423756825876367278noreply@blogger.com4tag:blogger.com,1999:blog-9104858198002267089.post-52295337173447272912010-11-17T15:00:00.000-08:002010-11-17T15:00:00.403-08:00Best Brownies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEaRvwHHXWxJ0XYkJwbItJSG-v0RgEVwg87_-f4eS51sEB7H980b_jDOcb_JGayxZg9zxtY9Th8c2RpbXwRWWXiyV6vTEXSyZw522YPXNaCcZXP5WJ1jwXHpbwFs0GEaLlvlZRgudSCOQ/s400/P1000674.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEaRvwHHXWxJ0XYkJwbItJSG-v0RgEVwg87_-f4eS51sEB7H980b_jDOcb_JGayxZg9zxtY9Th8c2RpbXwRWWXiyV6vTEXSyZw522YPXNaCcZXP5WJ1jwXHpbwFs0GEaLlvlZRgudSCOQ/s400/P1000674.JPG" alt="" border="0" /></a><br />Check out <a href="http://kitchenaddiction.blogspot.com/2008/07/best-brownies.html">Kitchen Addiction</a> for my favorite brownie recipe. I will never make brownies from a box again. <div><br /></div>EFN Newsletterhttp://www.blogger.com/profile/01423756825876367278noreply@blogger.com7tag:blogger.com,1999:blog-9104858198002267089.post-10797192034842711082010-11-16T06:46:00.001-08:002010-11-16T06:53:30.255-08:00Pumpkin Stuffed with Everything Good<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://media.npr.org/assets/img/2010/10/20/greenspan_stuffedpumpkin_custom.jpg?t=1287605657&s=2"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 398px;" src="http://media.npr.org/assets/img/2010/10/20/greenspan_stuffedpumpkin_custom.jpg?t=1287605657&s=2" alt="" border="0" /></a><br />Try<a href="http://www.npr.org/templates/story/story.php?storyId=130704456"> this dish</a>! My friend Caroline passed it along to me from <a href="http://www.npr.org/templates/story/story.php?storyId=130704456">the NPR web site</a>. It is super easy, but looks fantastic on the table. Like the title says, you just stuff it and bake it. The recipe says it serves two very generous portions. I served it as a side dish and I would say it serves 4.EFN Newsletterhttp://www.blogger.com/profile/01423756825876367278noreply@blogger.com5tag:blogger.com,1999:blog-9104858198002267089.post-71553708345496949012010-11-07T06:57:00.000-08:002010-11-16T06:54:50.765-08:00Salsa<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmsdwJRokP_vabRauI_X3jnebh9tdI9CFWNPKfYAtrztmahyo0KpoZkQ5i2D_fzP_thrMPvllujx-D2gybtSngVV0v1Nb9FVrVrwIfk9flMFt3WAlkOSSAD2GAyhRMlN4WFnAajL8O1Yc/s1600/IMG_9051.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmsdwJRokP_vabRauI_X3jnebh9tdI9CFWNPKfYAtrztmahyo0KpoZkQ5i2D_fzP_thrMPvllujx-D2gybtSngVV0v1Nb9FVrVrwIfk9flMFt3WAlkOSSAD2GAyhRMlN4WFnAajL8O1Yc/s400/IMG_9051.JPG" alt="" id="BLOGGER_PHOTO_ID_5536822900816433362" border="0" /></a><br />The first person to ever teach me to make salsa was <a href="http://teamhulse.blogspot.com/2008/12/one-in-million.html">Xochi's Granny</a>. I love her and Grampy. I couldn't figure out why in the world they wanted to stay in a hotel when they came to visit instead of at Melville Manor with us. I love how on Sunday they said, "It's so cute how every one walks to church carrying their little satchels." Granny gave really good hugs. Soft hugs that made you just want to stay there for a while. I'm honored that I got to spend time in the kitchen with her. Even if it was the M2 kitchen with really really really dirty floors.<br /><br />Since then, I've turned into a bit of a salsa snob. Once I figured out how easy it is to make delicious salsa, I couldn't bring myself to snack on the store brands any more. So here's all you need to know about salsa: it contains 6 ingredients: tomatoes, onions, cilantro, lime, salt, and some type of pepper. Once you start making salsa, you can adjust it how you like. Here's a recipe to start from:<br /><br /><span style="font-weight: bold;">Ingredients</span><br />1/4 of a red onion, chopped<br />2 T cilantro, chopped<br />1 t salt<br />1-2 limes<br />1 jalapeno pepper, chopped<br />1 can diced tomatoes<br /><br /><span style="font-weight: bold;">Instructions</span><br />Pulse the first 5 ingredients in a small food processor (or just blend in a blender, or if you like salsa chunky, you can just chop all of the ingredients). Add tomatoes and pulse until salsa reaches the desired consistency.<br /><br />I usually use a chipotle pepper (you can find them canned in the grocery store, packed in adobo sauce) in place of a jalapeno pepper. I also sometimes use one minced garlic clove in the salsa.<br /><br />If you want to make pico de gallo, you use the same recipe, but use fresh chopped tomatoes instead.EFN Newsletterhttp://www.blogger.com/profile/01423756825876367278noreply@blogger.com1tag:blogger.com,1999:blog-9104858198002267089.post-70305627999811756582010-11-07T06:36:00.000-08:002010-11-07T06:57:07.870-08:00Pineapple Salsa Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjWcwPrOExROiA6sc-fY6UaaTEkY3lu5NWNaMmGqX1kCK3l20BLh7qxYltaBgmdzEOlvli59hvFuED7Ff8IC6zXZ_MYPkckhZozClxUFI0HOVDWLCDDSlUczZedSkMHHUmb3g__dlUFB0/s1600/IMG_9039.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjWcwPrOExROiA6sc-fY6UaaTEkY3lu5NWNaMmGqX1kCK3l20BLh7qxYltaBgmdzEOlvli59hvFuED7Ff8IC6zXZ_MYPkckhZozClxUFI0HOVDWLCDDSlUczZedSkMHHUmb3g__dlUFB0/s400/IMG_9039.JPG" alt="" id="BLOGGER_PHOTO_ID_5536818887558074210" border="0" /></a><br />Ward cookbooks. I love 'em. Unfortunately, when you live in a ward like mine, chances are you don't know who the heck half of the people in the book are because they've moved. So thank you Valeria Saunders, wherever you are. And thank you Teri, for tipping me off. I just recently started making this, but it's already passed the "make it twice" rule I have about posting a recipe on here.<br /><br />This is a crock pot pot recipe (slightly modified) that makes a great burrito filling. But I'll be honest with you. I usually just bust out a bag of chips and the whole family goes at it. Go ahead, judge me. <br /><br /><span style="font-weight: bold;">Ingredients</span><br />3 to 4 chicken breasts<br />1 (20 oz) can crushed pineapple (undrained)<br />2 cans black beans, drained<br />1 (24 oz) jar salsa<br /><br /><span style="font-weight: bold;">Instructions</span><br />Place the chicken in the crock pot and add the rest of the ingredients. Cook on LOW for 6 to 8 hours. Shred chicken and mix back in with the rest of the ingredients.EFN Newsletterhttp://www.blogger.com/profile/01423756825876367278noreply@blogger.com2tag:blogger.com,1999:blog-9104858198002267089.post-68582685932848611662010-08-18T12:39:00.000-07:002011-07-25T10:48:54.608-07:00Marinara Sauce<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidsRMPgm8d9vjDt-mPJBKM0-Ifix4znSGkHLIJK2_15io0iFKe0gqSC_kILhrp_UwlVYMor7B4w5BMUJhXNuSmiaKYONp36vMYLWjwLo73NR9YwrRftMTYCzTUEX5CPo3cHkXUVIWIXyY/s1600/IMG_8721.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidsRMPgm8d9vjDt-mPJBKM0-Ifix4znSGkHLIJK2_15io0iFKe0gqSC_kILhrp_UwlVYMor7B4w5BMUJhXNuSmiaKYONp36vMYLWjwLo73NR9YwrRftMTYCzTUEX5CPo3cHkXUVIWIXyY/s400/IMG_8721.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5506837157763458994" /></a><br />I want to be a gardener. I really really do. And one day I will be, but today is not that day my friends. Luckily, until that day comes, I have my friend Kirsten, who lets us pretend we are helping when we show up to her garden, and who blesses me with beautiful ripe tomatoes that I use for salsa, BLTs, panini, salads, and now this. Kirsten's mom's recipe for fresh marinara sauce. If you've never had fresh marinara sauce, I'm telling you, this is the time to try it out. Of course it's delicious on pasta, but I think I most like it on roasted garlic bread. A warning though, once you start, it's hard to stop. <div><br /></div><div>6 or 7 lbs of tomatoes</div><div>1 1/2 lb chopped onions</div><div>1 bulb of garlic</div><div>2 12 oz. can tomato paste</div><div>1/2 cup cooking oil</div><div>1/4 cup Kosher salt</div><div>1/4 c sugar</div><div>3 T brown sugar</div><div>1 t oregano</div><div>1 t basil</div><div>1 t parsley</div><div><br /></div><div>Blanch and peel the tomatoes. Chop the tomatoes and set aside. </div><div><br /></div><div>Saute onions and garlic in a large pot. Add the rest of the ingredients, bring to a boil, turn down heat and let simmer for 2-3 hours. </div><div><br /></div><div>Puree half the mixture in a blender and then add back into original pot. </div><div> </div><div><br /></div>EFN Newsletterhttp://www.blogger.com/profile/01423756825876367278noreply@blogger.com0tag:blogger.com,1999:blog-9104858198002267089.post-28647362522814301012010-07-31T10:55:00.000-07:002010-07-31T11:01:15.004-07:00Raspberry Cheesecake Brownies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3543/3317912133_84092f364c.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 334px; height: 500px;" src="http://farm4.static.flickr.com/3543/3317912133_84092f364c.jpg" border="0" alt="" /></a><br />You're going to want to try these. I've made them three different times and they're always a big hit. I found them at <a href="http://www.kayotic.nl/blog/raspberry-cheesecake-brownies">Kayotic Kitchen.</a> I think she uses frozen raspberries, but I use fresh and I love how they turn out.EFN Newsletterhttp://www.blogger.com/profile/01423756825876367278noreply@blogger.com0tag:blogger.com,1999:blog-9104858198002267089.post-47656160339071973482010-06-15T07:00:00.000-07:002010-06-15T07:20:25.794-07:00Grilled Vegetable Panini with Herbed Feta Spread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVvtKX-dux8u1T8Hjsg8TM-yS6qiZUP8kGX-8GSto0vUlIfJSUa_cFxx0Qgf2-5nqlVyio8HJv8EvEvMKg74FHe4s-qFUGHqlBgxU4yEf2wvU6L6uiDJhpyOt-fKNQQn4Yx2v2H4Jqf2w/s1600/IMG_1042.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVvtKX-dux8u1T8Hjsg8TM-yS6qiZUP8kGX-8GSto0vUlIfJSUa_cFxx0Qgf2-5nqlVyio8HJv8EvEvMKg74FHe4s-qFUGHqlBgxU4yEf2wvU6L6uiDJhpyOt-fKNQQn4Yx2v2H4Jqf2w/s320/IMG_1042.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5483005065474924050" /></a><br /><div>I've been waiting and waiting for sumer to come so I could share with you my favorite panini. </div><div>That's right, favorite. </div><div><br /></div><div>Grilled Vegetable Panini with Herbed Feta Spread</div><div><i>Adapted from KRUPS cookbook</i></div><div><i><br /></i></div><div>2 small zuchini, sliced horizontally into 1/2 inch thick slices</div><div>1 roasted red pepper (you can roast it yourself, or buy it in a jar), sliced</div><div>1 red onion, sliced into 1/2 inch thick slices</div><div>2 portabello mushroom caps, stems trimmed</div><div>olive oil</div><div>2 T balsamic vinegar</div><div>1 T soy sauce</div><div>salt and pepper</div><div>4 ciabatta rolls (or 8 slices crusty sandwich bread)</div><div>herbed feta spread (recipe follows)</div><div><br /></div><div>Preheat panini grill to medium high. Drizzle soy sauce, balsamic vinegar and 1 T olive oil over mushrooms. Let the mushrooms marinate while you grill the other vegetables. Grill the mushrooms last. Brush zucchini and onion slices evenly with olive oil, then season with salt and pepper. Place on hot grill and leaving the grill open, cook until browned and tender, about 4 minutes per side for zucchini, 6 minutes per side for the onion, and 8 minutes per side for the mushrooms. Remove from grill and let cool. Cut the onion rings in half. </div><div><br /></div><div>Reduce panini grill to medium. Lay out bread, spread bottom with herbed feta spread, and layer with zucchini, onion, mushroom and red pepper. Spread second bread slice with feta spread and place on top of sandwich, feta side down. Brush both sides of sandwich evenly and generously with olive oil, and grill, about 10 minutes. Repeat process with remaining ingredients to make additional sandwiches. Slice and serve warm. </div><div><br /></div><div><b>Herbed Feta Spread</b>:</div><div>1/4 c cream cheese, room temp</div><div>1/4 c sour cream</div><div>4 ounces feta cheese, room temp</div><div>1 t fresh lemon juice</div><div>6 leaves fresh basil, minced</div><div>1 T chopped fresh chives</div><div>1/4 t dried oregano</div><div>1/4 t salt</div><div>1/4 t coarse ground black pepper</div><div><br /></div><div>Combine all ingredients in a bowl and mash together using a fork until well mixed. Cover and refrigerate until ready to use.</div>EFN Newsletterhttp://www.blogger.com/profile/01423756825876367278noreply@blogger.com3tag:blogger.com,1999:blog-9104858198002267089.post-66472146423662788162010-05-05T03:38:00.000-07:002010-05-05T03:44:26.411-07:00Smokey Beef Tacos<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.marthastewart.com/images/content/pub/everyday_food/2009Q1//ed104370_0309_wkd001a_l.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 225px; height: 281px;" src="http://images.marthastewart.com/images/content/pub/everyday_food/2009Q1//ed104370_0309_wkd001a_l.jpg" border="0" alt="" /></a><br /><div>Happy Cinco de Mayo! <a href="http://www.marthastewart.com/menu/smoky-beef-tacos-with-rice-and-beans-pineapple-salad-and-mexican-snowballs">Here's my recommendation</a> for tonight. Thank you Martha Stewart. The rice and bean dish isn't my favorite though. I substitute it with <a href="http://ellysaysopa.com/2009/09/01/red-chile-chicken-and-rice-with-black-beans/">this recipe</a>, minus the chicken. </div>EFN Newsletterhttp://www.blogger.com/profile/01423756825876367278noreply@blogger.com3tag:blogger.com,1999:blog-9104858198002267089.post-70091420542103751552010-05-03T09:29:00.000-07:002010-05-03T10:48:42.450-07:00Chocolate Zebra Cheesecake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU5QrQiZakRzxVK9XtiWXX0s8euKa6INbUMf3SOaOBNsLmhg6vYbQ6kslBFLxLsnWbVYQgRnPXi__N40Llo03s5qruJuKA0igziXOber5z1Qmufp6lSiyUNeXiJC_Nq1o_XUksjJbY4p4/s1600/IMG_8212.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU5QrQiZakRzxVK9XtiWXX0s8euKa6INbUMf3SOaOBNsLmhg6vYbQ6kslBFLxLsnWbVYQgRnPXi__N40Llo03s5qruJuKA0igziXOber5z1Qmufp6lSiyUNeXiJC_Nq1o_XUksjJbY4p4/s320/IMG_8212.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5467101840191052594" /></a><br />I made my first cheesecake. I'm quite proud of myself. My mom got this from her friend Kathy (remember the <a href="http://efnrecipes.blogspot.com/2008/09/stacked-enchiladas.html">stacked enchiladas</a>...?) and has made it several times, but since I'm a little intimidated by baking, I've never attempted it until now. <div><br /></div><div>I would recommend making this recipe a day ahead. It just takes a lot of time and I don't want to see you sending your husband home in the middle of church so he can put it in the fridge so it has enough time to cool before dinner. 'Cause I would never do that. <div><br /></div><div>Let's get started, shall we?</div><div><br /></div><div><b>Ingredients</b></div><div>1 1/2 c chocolate wafer crumbs (about 30 wafers)</div><div>3 T butter, melted</div><div>1/2 c (3 0z) semi sweet chocolate chips</div><div><br /></div><div>4 8oz pkg cream cheese, softened</div><div>1 1/4 c sugar</div><div>3 T cornstarch</div><div>1/4 t salt</div><div>5 large eggs</div><div>8 oz sour cream</div><div>2 t vanilla extract</div><div>1 c whipping cream</div><div>8 oz semi sweet chocolate (if you like dark chocolate you can use up to 12 oz)</div><div>8 oz white chocolate</div><div><br /></div><div><b>Instructions</b></div><div>Preheat oven to 350. Grease a 9" spring form pan. Mix chocolate wafer crumbs and butter; firmly press onto bottom of spring form pan for crust. Bake 12-15 minutes. Remove crust from oven; sprinkle 1/2 cup chocolate chips over hot crust. Let stand for several minutes until chocolate pieces soften, spread softened chocolate evenly over crust (if you can get it to spread evenly, don't worry about it, just leave it as is). Refrigerate while preparing filling.</div><div><br /></div><div>In a large bowl, with mixer at medium speed, beat cream cheese until light and fluffy. In small bowl, mix sugar, cornstarch and salt; gradually beat into cream cheese until blended with mixer at low speed. Gradually beat in eggs, sour cream, vanilla and 1 cup heavy cream until bleded and smooth. Divide batter evenly into 2 containers with pouring spout.</div><div><div><br /></div><div>In small saucepan over low heat, melt 8 oz semisweet chocolate. In another small saucepan over very low heat, melt white chocolate. Stir melted semisweet chocolate into batter in one container and stir melted white chocolate into batter in second measuring cup.</div><div><br /></div><div>To create Zebra design, pour 1/2 of dark batter into spring form pan. Holding white batter about 2 feet above pan, pour about 1/2 batter directly into center of dark batter (pouring at this height will cause batter in the center of the cake to be bushed toward the edge of the pan, forming zebra or bull's eye design). Repeat procedure 3 times, decreasing the amounts of batter each time and pouring from high about pan only into center, ending with white batter. </div><div><br /></div><div>Bake cheesecake 30 minutes. Turn oven down to 225 and bake 1 hour and 45 minutes longer or until center is set. Turn off oven, let cheesecake remain in oven 1 hour. Remove cheesecake from oven. Run knife around edge of cake to loosen from side of pan. Cool cake in pan on wire rack. Refrigerate cheesecake at least 6 hours. </div><div><br /></div><div><br /></div><div>Raspberry Topping</div><div>12 oz. pkg frozen raspberries, thawed</div><div>3/4 cup sugar</div><div>1 t lemon juice</div><div><br /></div><div>Puree raspberries. Separate the seeds by pushing puree through a strainer. Combine puree (without seeds), sugar and lemon juice in a small saucepan. Heat on medium until sugar is disolved.</div><div><br /></div></div></div>EFN Newsletterhttp://www.blogger.com/profile/01423756825876367278noreply@blogger.com1