tag:blogger.com,1999:blog-22098779425762685332024-03-05T09:19:36.949-05:00My Carolina KitchenFood & Travel Adventures Sam Hoffer / My Carolina Kitchenhttp://www.blogger.com/profile/15358601435867848753noreply@blogger.comBlogger416125tag:blogger.com,1999:blog-2209877942576268533.post-62904654058317454972016-11-18T00:30:00.000-05:002016-11-18T00:30:17.354-05:00After 8 Rewarding Years, My Carolina Kitchen Says Good-bye <div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyj54KZaevnvCdy6OnU_AZx5SkZUjB_YxumnDXdiU9d15byrGbko-D6TK2hO5IQDZj3J8zWC0-xTw_yCID203DFXnFLSzFRQGxlEjoPqW8N8nLsDHMR1-7L3XQCnhSaFSYdQuFTJ9VU2s/s1600/Salmon+Marsala+375.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="414" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyj54KZaevnvCdy6OnU_AZx5SkZUjB_YxumnDXdiU9d15byrGbko-D6TK2hO5IQDZj3J8zWC0-xTw_yCID203DFXnFLSzFRQGxlEjoPqW8N8nLsDHMR1-7L3XQCnhSaFSYdQuFTJ9VU2s/s640/Salmon+Marsala+375.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salmon with Marsala Sauce</td></tr>
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My Carolina Kitchen quietly celebrated its 8th blogging anniversary this past October. I feel that 8 wonderful years is a respectable time to say good-bye.<br />
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I am not planning on disappearing totally. I hope, from time to time, to post some of our new favorite recipes on <a href="https://www.facebook.com/mycarolinakitchen/">My Carolina Kitchen 's Facebook page</a>, link <a href="https://www.facebook.com/mycarolinakitchen/">here</a>, and hope you'll follow along. altogether.<br />
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Blogging has been a wonderful journey for me and brought great pleasure into our lives. I have truly enjoyed getting to know each of you and I thank you for your continued support of My Carolina Kitchen. Along the way Meakin and I have been fortunate enough to have met a number of you in person and we will always treasure those friendships.<br />
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Before I say my final good-bye, I would like to share an idea with you. In the last several months I’ve been creating new recipes from old favorites. This idea is not novel or new, but I’ve found it to be truly rewarding and I think you will too. <br />
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Here’s how it works – find one of your favorite recipes, choose a component from it, and take that component to create a new recipe.<br />
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As an example, I choose Pork Marsala and took the Marsala sauce from Pork Marsala, link <a href="http://mycarolinakitchen.blogspot.com/2016/04/pork-marsala.html">here</a>, as the component and, instead of serving it over pork, I served it over salmon.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirob4fSaoqhKZ0VvXzE1Fsy1S2FWZ4cS2-t7fEuYZ1OHKk1Yy_GxD9_kFrnlDULaV_S2E3NEWE_ODGsJerQ8HyGy1_32Qn_9AFIWy6wAgXiNcXZEQ3yXRQP9rfsLvVU_bC7WfM-njkfAE/s1600/Pork+Marsala+232-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="544" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirob4fSaoqhKZ0VvXzE1Fsy1S2FWZ4cS2-t7fEuYZ1OHKk1Yy_GxD9_kFrnlDULaV_S2E3NEWE_ODGsJerQ8HyGy1_32Qn_9AFIWy6wAgXiNcXZEQ3yXRQP9rfsLvVU_bC7WfM-njkfAE/s640/Pork+Marsala+232-1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork Marsala</td></tr>
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What I discovered was that the Marsala sauce was equally as delicious on salmon as it was on pork. Take a look.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOND_NjUvuEnmGCRKmUI0wcFjKjrS3DAWt52syoP6kUk_BafwHFEl1eFsQnNOvIHYHOWe1IioCaF5uplwhY6P3QAIJxH15azp5lLdNb3_Oo5ZhlYzELjKtEhriILacstC-Z8qFMg_Egc8/s1600/Salmon+Marsala+390.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOND_NjUvuEnmGCRKmUI0wcFjKjrS3DAWt52syoP6kUk_BafwHFEl1eFsQnNOvIHYHOWe1IioCaF5uplwhY6P3QAIJxH15azp5lLdNb3_Oo5ZhlYzELjKtEhriILacstC-Z8qFMg_Egc8/s640/Salmon+Marsala+390.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salmon with Marsala Sauce</td></tr>
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<b>Broiled Salmon with Marsala Sauce</b><br />
<i>Adapted from Pierre Franey, 60 Minute Gourmet & First Home Love Life – serves 4 </i><br />
<a href="https://sites.google.com/site/mycarolinakitchen/broiled-salmon-with-marsala-sauce">Printable Recipe </a><br />
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1 1/2 pounds boneless fresh salmon fillets, preferably with the skin intact<br />
2 to 3 teaspoons grape seed oil, or other neutral tasting oil<br />
Kosher salt or sea salt & freshly ground black pepper<br />
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Cut the salmon into four pieces approximately the same size and weight. Put salmon on a plate, rub with oil, season with salt & pepper, and allow the salmon to sit at room temperature for 10 to 20 minutes.<br />
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Preheat the broiler. Arrange the salmon in one layer, skin side down, on an unheated sheet pan lined with heavy duty foil for easy clean-up. Place the salmon under the broiler about six to seven inches from the source of heat. Broil 8 to 10 minutes or just until the pieces are cooked through. It is not necessary to turn the salmon. If salmon starts to get too crispy on the top, change from broil to bake and bake at 400 degrees until done. Do not overcook or the salmon will be dry. Allow to rest for a few minutes, then serve with the Marsala sauce.<br />
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<b>Marsala Sauce </b><br />
<i>Slightly adapted from First Home Love Life, serves 4</i><br />
<a href="https://sites.google.com/site/mycarolinakitchen/marsala-sauce">Printable Recipe</a><br />
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2 tablespoons extra-virgin olive oil<br />
2 tablespoons butter<br />
8 ounces sliced baby bella mushrooms<br />
2 peeled and thinly sliced shallots<br />
2 peeled and chopped garlic cloves<br />
½ cup dry Marsala wine<br />
½ cup low-sodium, low fat chicken broth or homemade <br />
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried<br />
4 fresh thyme sprigs for garnish<br />
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Heat olive oil and butter in a 10” non-stick skillet over medium-low heat. Add the mushrooms and sauté, stirring occasionally until they have rendered their juices and are brown. Add shallots and garlic and cook for 1 – 2 minutes more, taking care that the shallots and garlic don’t burn. Add the Marsala wine and chicken broth. Using a wooden spoon, scrape up the fond (brown bits) from the bottom of the pan. Add the chopped fresh thyme, stir to incorporate, then cover the pan and let simmer for about 5 to 8 minutes more. <br />
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If the sauce has not thickened to your liking, make a slurry of arrowroot (or cornstarch) and cold water and mix equal parts of arrowroot and water in a small dish and stir with a spoon. Then stir the slurry into the sauce until the sauce is sufficiently thickened. Serve hot. This sauce goes well with pork, salmon or chicken.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzQwp2ay9cc1LhzuHSKjtPWH0s_1bhmGDf-HGqlHlOgKkW86gTP7qyhkg793qjLMGp6D9TSCgivYvktrS8SzyJJCetgJr4clfVz0dCHZWJW5k3A7N7XLF65DoYlcXCjToFGMx4nyLRBDE/s1600/Chicken+Marengo+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzQwp2ay9cc1LhzuHSKjtPWH0s_1bhmGDf-HGqlHlOgKkW86gTP7qyhkg793qjLMGp6D9TSCgivYvktrS8SzyJJCetgJr4clfVz0dCHZWJW5k3A7N7XLF65DoYlcXCjToFGMx4nyLRBDE/s640/Chicken+Marengo+2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken Marengo</td></tr>
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Another new recipe was created from another old favorite – Chicken Marengo, shown above, link <a href="http://mycarolinakitchen.blogspot.com/2015/01/chicken-marengo.html">here. </a>I took the Marengo sauce and served it over lean, bone-in pork chops and it too was a hit. (I apologize for no photo – the dish was half gone before I remembered to photograph it.)<br />
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<b>Marengo Sauce</b><br />
<i>Slightly adapted from “With a Jug of Wine” by Morrison Wood, serves 4</i><br />
<a href="https://sites.google.com/site/mycarolinakitchen/marengo-sauce">Printable Recipe</a><br />
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2 tablespoons olive oil<br />
4 small white onions, peeled & chopped<br />
1 small clove of garlic, minced<br />
1 ½ cups sliced fresh mushrooms<br />
2 tablespoons minced parsley<br />
4 tomatoes, peeled and sliced (canned, crushed first, are fine, including their juices)<br />
1 cup dry white wine<br />
1 tablespoon brandy<br />
1 tablespoon tomato paste<br />
1 tablespoon flour<br />
Chopped fresh flat-leaf parsley for garnish<br />
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Heat olive oil in a large non-stick skillet over medium heat and sauté chopped onions, garlic, mushrooms, parsley in 2 tablespoons olive oil. Cook this mixture, stirring occasionally, until the mushrooms are tender. Add the tomatoes and their juices, dry white wine, brandy, tomato paste and 1 tablespoons flour. Mix and blend the ingredients well and allow to simmer over a medium flame for about 20 to 25 minutes. Serve the sauce hot over pork chops or chicken breasts garnished with chopped parsley. <br />
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You get the idea I’m sure. Here’s another example of taking a component from one recipe and trying it in another.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLtgBnuyXhJtJziB_qgKdRdZrUKx7yrfuOl1gf661vOKUUzwcfCRQBD73Hqng-_XiZiHaWadw8zm3toeQronn-XA8MddMGj2apjPEO6pGMs6jVvnAkPzXGvUmMwdNWB69sEC_3Hx53YPY/s1600/Chicken+Marengo+%2526+Provencale+006+edit.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLtgBnuyXhJtJziB_qgKdRdZrUKx7yrfuOl1gf661vOKUUzwcfCRQBD73Hqng-_XiZiHaWadw8zm3toeQronn-XA8MddMGj2apjPEO6pGMs6jVvnAkPzXGvUmMwdNWB69sEC_3Hx53YPY/s640/Chicken+Marengo+%2526+Provencale+006+edit.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken Provencal</td></tr>
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I chose a Provencal sauce as the component and, instead of serving it over chicken, (link <a href="http://mycarolinakitchen.blogspot.com/2010/03/chicken-marengo-famous-french-dish.html">here</a>) I served it over pork and it was excellent as well. <br />
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So <i>voila</i>, as you can see, new recipes can be created from old favorites and at the same time your recipe file will expand. Creating new recipes is rewarding and fun experiment. I hope that you’ll give it a try. <br />
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For better viewing, chick photos to enlarge.</div>
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Before I go, once again I want to thank each of you for your support of My Carolina Kitchen through the last 8 years. I hope that you’ll continue to try new recipes as well as experimenting with old ones. I know I plan to l continue to do the same.<br />
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I'm not planning to totally disappear. From time to time I plan to post some of our new favorite recipes on <a href="https://www.facebook.com/mycarolinakitchen/">My Carolina Kitchen's Facebook page</a>, link <a href="https://www.facebook.com/mycarolinakitchen/">here</a>, and I would love it if you to followed along.<br />
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I’ll leave you with some wise words from Julia Child.<br />
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<i>Moderation. Small helpings.</i></div>
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<i>Sample a little bit of everything. These are the secrets of happiness and good health.</i></div>
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<i>- Julia Child</i></div>
<br />Sam Hoffer / My Carolina Kitchenhttp://www.blogger.com/profile/15358601435867848753noreply@blogger.com29tag:blogger.com,1999:blog-2209877942576268533.post-897086182004452072016-09-22T01:00:00.000-04:002016-09-24T12:48:19.022-04:00Remodeled Kitchen and Butler’s Pantry Reveal<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQRAJEphJamBZLbKCfkbS4376ZcCcrv8-KkAaLMNvC4ZPJJ4o-PShypAjrgN7VWuksst6AtUCKUDLQt9SJMZB3mbE3sT4zkyXyrjCn4yWoJARjA47PLZeSXpIVmA7IvTcipsh1jKyfy10/s1600/1+Kitchen+332.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQRAJEphJamBZLbKCfkbS4376ZcCcrv8-KkAaLMNvC4ZPJJ4o-PShypAjrgN7VWuksst6AtUCKUDLQt9SJMZB3mbE3sT4zkyXyrjCn4yWoJARjA47PLZeSXpIVmA7IvTcipsh1jKyfy10/s640/1+Kitchen+332.jpg" width="640" /></a></div>
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I’ve been missing in action for a while and after you see our new kitchen and butler’s pantry you’ll know why I've been very, very busy putting the contents of the kitchen back into order. Not only did we have to move back into the kitchen, but at the same time, we’ve had to merge our North Carolina kitchen “stuff” with our Florida stuff. Take my word for it, it is not easy nor is it quickly done to blend together two completely furnished kitchens. Thank you for your patience and for sticking with me through it all.<br />
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For better viewing, click photos to enlarge.</div>
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Here are the results of our remodeling. You’ll see that one wall of cabinets and the pantry are a grey wash (see photo above) and the remainder of the kitchen cabinets are white. You probably can’t tell it in this shot, but the refrigerator is “counter depth” - making it is much more attractive than a normal refrigerator that would stick out in the walkway.<br />
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The entire kitchen upper cabinets have the latest ultra-modern 12 V LED Under Cabinet Tape lights, link <a href="https://www.lightingdirect.com/sea-gull-lighting-98606sw-12v-led-under-cabinet-tape-lights/p2447069?gclid=CPSgr7Sins8CFcQehgodaSkIHA&source=gg-gba-pla_2447069____52719526649&s_kwcid=AL!3805!3!52719526649!!!g!86289071617">here</a>, and strategically placed LED ceiling can lights, all on dimmers. The china cabinet has glass shelves and a light in the cabinet that shines down on the plates.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgVibe_t0oT89nsYQG04xXFa6GL4R738YUYBP8LcGkY8r5WvqZtT8kZQcmC3XmcFNgVxd3N5M40D6QnzMlSHdowYn9DrUHHQIx57AmrytH3jAEdOpQ43RBg-9W8vFr1yl23XW-OXRG9hg/s1600/2+Kitchen+354-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgVibe_t0oT89nsYQG04xXFa6GL4R738YUYBP8LcGkY8r5WvqZtT8kZQcmC3XmcFNgVxd3N5M40D6QnzMlSHdowYn9DrUHHQIx57AmrytH3jAEdOpQ43RBg-9W8vFr1yl23XW-OXRG9hg/s640/2+Kitchen+354-1.jpg" width="640" /></a></div>
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You may remember that the top cabinets in our original kitchen blocked the view into the den (see the photo below the Kitchen Aid storage), which made the kitchen seem small and cramped. Now the kitchen opens up into the adjoining den and the cramped feeling is now completely gone. Also in this same area is a lower cabinet that contains a pop-up Kitchen Aid stand mixer and another pull out for separate garbage containers, one for trash and the other for recycling.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1FGSLC69nvoC_blqPtkMJTtjX8dE7aUtVBmMMOs7ydEkLm7jM_0cIdKaCpnGbRXJqWbmbVauSgaav2ilo50QcYnQpFN2CVIEUMK4UtmsFGYFza2u3IxD5Pv1XPatzwrSDyGw7WxOa2n4/s1600/KitchenAid+storage+cabinet+338.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1FGSLC69nvoC_blqPtkMJTtjX8dE7aUtVBmMMOs7ydEkLm7jM_0cIdKaCpnGbRXJqWbmbVauSgaav2ilo50QcYnQpFN2CVIEUMK4UtmsFGYFza2u3IxD5Pv1XPatzwrSDyGw7WxOa2n4/s640/KitchenAid+storage+cabinet+338.jpg" width="454" /></a></div>
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Below is the original kitchen layout, looking into the den.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXc9GhASiAB6Vpa5EONqGZk8fDJfXwiLLgeEFyB42KrVc2GeXtJk3r-V-59gvRZf-tW29pVaI6LZ4a5m8xlXDuTCqfdzSZEeSBzUNMhXmsPRkFF95szO_P5Zvqz51ytStaTHdyK8OnXM4/s1600/2-1+Original+Kitchen+2302-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXc9GhASiAB6Vpa5EONqGZk8fDJfXwiLLgeEFyB42KrVc2GeXtJk3r-V-59gvRZf-tW29pVaI6LZ4a5m8xlXDuTCqfdzSZEeSBzUNMhXmsPRkFF95szO_P5Zvqz51ytStaTHdyK8OnXM4/s400/2-1+Original+Kitchen+2302-1.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Original kitchen</td></tr>
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One of the main reasons we bought this house was because it was light and bright and we loved the idea of doing prep work at the sink while enjoying the view of the lanai and pool area.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLEHdm9hedfdg-q6hwDolQVlAEbVuLkFzP6N2BvM902xO_vN15tQga9mZEqUxJL-a13jtPY5kczehQkscu0TNYB0EnPw4Uz06ZOPFRvP_CJRdVsy-uavzDgYltZ-Bziesyc2rk55HEm08/s1600/3+Kitchen+356.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLEHdm9hedfdg-q6hwDolQVlAEbVuLkFzP6N2BvM902xO_vN15tQga9mZEqUxJL-a13jtPY5kczehQkscu0TNYB0EnPw4Uz06ZOPFRvP_CJRdVsy-uavzDgYltZ-Bziesyc2rk55HEm08/s640/3+Kitchen+356.jpg" width="640" /></a></div>
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The new sink is a Silgranit sink by <a href="http://www.blanco-germany.com/en_us/en_us/home.html">Blanco</a>. We chose it because it is made of an ultra durable patented formula that makes the sink resistant to heat, scratches, stains, chipping and fading. Plus no harsh chemicals are needed to keep the sink clean day-to-day, promoting a green lifestyle.<br />
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We installed two new Miami-Dade approved hurricane glass sliders. After the cost of the cabinets, the two new doors were the second largest expense of the project, but well worth every penny if you live in a hurricane area.<br />
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The picture below show the layout of the original 1970’s kitchen. Kitchens of that era often had unattractive drop-down ceiling, which was the rage at the time. The drop-down ceiling was eye-sore and now that it’s gone and I say good riddance. The new ceiling and upper cabinets are higher throughout the kitchen. You’ll notice that the original lay-out was crowded and awkward with the refrigerator directly across from the stove. That passage way so narrow that if anyone was working at the stove and you wished to pass, you had to say “excuse me” to fit through. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpon54l1wlHi1-T4otEVtyZQ6OzohwbuKl5ePQRmkmw6axDabzv_CQSNRdJo_dBJFKMeOFBOVJxfnw3JDARnIVSwAIeZCEZl9Cp8S5bWNVXypf_mAgExRUonrpUpGo_mlf9k-0cPvlL58/s1600/2-2Original+kitchen+2305-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpon54l1wlHi1-T4otEVtyZQ6OzohwbuKl5ePQRmkmw6axDabzv_CQSNRdJo_dBJFKMeOFBOVJxfnw3JDARnIVSwAIeZCEZl9Cp8S5bWNVXypf_mAgExRUonrpUpGo_mlf9k-0cPvlL58/s400/2-2Original+kitchen+2305-1.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Original Kitchen Layout</td></tr>
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You’ll see that we changed the lay-out of the kitchen, moving the stove to the spot where the refrigerator was and the refrigerator is now out of the way and located between the coffee bar and the tall pantry. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivtMzmEJnbvEmjgGpBNLOc3k85e1PkYC1vAEwBnA9YrUR0mhNS5GbyIYpIwqYDJ-a-pzzb_uR2JNGD5tpuKSRhOcFaAyVlYxJ0M2KkFCQMjS_5R2-KappwBWo8vYfbNgT8qIRuumO6H10/s1600/4+Kitchen+stove+area+350-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivtMzmEJnbvEmjgGpBNLOc3k85e1PkYC1vAEwBnA9YrUR0mhNS5GbyIYpIwqYDJ-a-pzzb_uR2JNGD5tpuKSRhOcFaAyVlYxJ0M2KkFCQMjS_5R2-KappwBWo8vYfbNgT8qIRuumO6H10/s640/4+Kitchen+stove+area+350-1.jpg" width="640" /></a></div>
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The counters are Quartz, which are practically indestructible, plus we are thrilled that they look as close to marble as we could find and they go very well with the marble backsplash subway tiles. The new louvered pocket door opens into the dining room, replacing an ugly plain pocket one. The stove is a duel fuel stove (gas on top with an electric oven), which we liked in our house in the mountains, plus a microwave convection oven above with a vent-out exhaust fan. The vent-out exhaust fan is amazing. As an example, when the burners start to produce a lot of heat, the vent comes on automatically.<br />
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One of our main goals for the kitchen was to provide a lot of storage that was easily accessible. Above you’ll notice two deep drawers on both side of the stove for pots and pans, located conveniently to where they’ll be used.<br />
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Below is a large pantry with pull-out drawers located to the right of the refrigerator. It’s wonderful to be able to see all of the pantry items when you pull out the drawers. No more having to move what’s in the front of the cabinet to see what’s in the rear. I wonder how many times in the past that I’ve bought an item because I couldn’t see and thought I was out of it and come home to find it when I returned from the store.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLzfy0CzsFgiaTOdPO6RutzBlmsqls41zqQxL825BunWOUvN3h7JWD3ww8iQ_DVxmWd4-VXHxMhbxTRp8b0ebxipYF4kGa0D-bw3TyTSQT12JHOiZtx3pAB0OM26bVDy359WJX5tvrOaM/s1600/8+Kitchen++pantry+368.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLzfy0CzsFgiaTOdPO6RutzBlmsqls41zqQxL825BunWOUvN3h7JWD3ww8iQ_DVxmWd4-VXHxMhbxTRp8b0ebxipYF4kGa0D-bw3TyTSQT12JHOiZtx3pAB0OM26bVDy359WJX5tvrOaM/s640/8+Kitchen++pantry+368.jpg" width="350" /></a></div>
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Here are just two examples of the many deep drawers we've wanted in our kitchen for so many years. The first drawer contains a standard Cuisinart and its blades, plus a mini Cuisinart, a variety of au gratin dishes, an egg poacher, and two sizes of kitchen scales.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6XM-HA2fiCPW26lo9yLN79S7TrwcUfe_arFBlQ-Kl5DK3YNmw4lgqComQRBYY-m2WXwRUE8RXmC5aoOaSzAoUOsFIu9UI8eBJk6vJzGIGh4xi2ZqkrTN0yODgp3pMsmfAdQWwN1p-0uA/s1600/5+Kitchen+317.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6XM-HA2fiCPW26lo9yLN79S7TrwcUfe_arFBlQ-Kl5DK3YNmw4lgqComQRBYY-m2WXwRUE8RXmC5aoOaSzAoUOsFIu9UI8eBJk6vJzGIGh4xi2ZqkrTN0yODgp3pMsmfAdQWwN1p-0uA/s640/5+Kitchen+317.jpg" width="640" /></a></div>
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The second one has plenty of storage for a mixer, 2 Immersion Blenders, a mandolin, an assortment of glass nesting mixing bowls, a cheese grater and several pie plates.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKhdBn3N99vAvceBZH67_hs_Qxny39Fy2XUdIbQzPOc-5zJ1XMDoEIbyeq2-bEsnlsGp7Q-X2Jb-MazwiFRNW1JkaT-MuOfIwSbatg9AqipDDG5G5nnE4g8E6lx6jeNmrkMTBQkxuFh1Q/s1600/6+Kitchen+drawers+321.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="404" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKhdBn3N99vAvceBZH67_hs_Qxny39Fy2XUdIbQzPOc-5zJ1XMDoEIbyeq2-bEsnlsGp7Q-X2Jb-MazwiFRNW1JkaT-MuOfIwSbatg9AqipDDG5G5nnE4g8E6lx6jeNmrkMTBQkxuFh1Q/s640/6+Kitchen+drawers+321.jpg" width="640" /></a></div>
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Above the refrigerator, as you can see below, is ample storage for sheet pans in two sizes, trays, spring form pan and muffin tins, extra cutting boards, and china serving platters.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3LjXlCB1yEo8W7NsLXdDdTj3WyAgylVhLJ_s62uuwLff3QTx5taqUa5mXEQK8tMHyQfhIH7DyHkaCKekst4p-oJtcAcLO0jXbHT2O5JiiZOUL41-iw_B_EPnSajOS0SB8jn2Dr4f04vw/s1600/10+Kitchen+361.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3LjXlCB1yEo8W7NsLXdDdTj3WyAgylVhLJ_s62uuwLff3QTx5taqUa5mXEQK8tMHyQfhIH7DyHkaCKekst4p-oJtcAcLO0jXbHT2O5JiiZOUL41-iw_B_EPnSajOS0SB8jn2Dr4f04vw/s640/10+Kitchen+361.jpg" width="640" /></a></div>
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And finally, something that we’ve wanted for a very long time and my personal favorite thing in the new kitchen – a built-in spice rack. It was built-in between two by fours, out of the way yet very convenient.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2gKDh_GErwSV8L91-6woOKXABuBque9qx1SAMmnEUvdTMmndh8mNwoK3rr5nI37xpLVzipM2FDm7k1XVmQB7ya5PtmfqLtgI-6SH7BMCG1sUkebOuSElwdQ5SKFDN4ntmtUxMSTZ1AqA/s1600/Spice+rack+313.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2gKDh_GErwSV8L91-6woOKXABuBque9qx1SAMmnEUvdTMmndh8mNwoK3rr5nI37xpLVzipM2FDm7k1XVmQB7ya5PtmfqLtgI-6SH7BMCG1sUkebOuSElwdQ5SKFDN4ntmtUxMSTZ1AqA/s640/Spice+rack+313.jpg" width="640" /></a></div>
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Now on to the Butler’s Pantry where the old bar and laundry room were. Below is the entry coming in from the garage. As you can see the room is long and narrow, making it hard to photograph, but here goes.<br />
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I call it a butler’s pantry because it’s a multi-purpose room – a laundry area is at one end with a front loader washer and dryer and plenty of storage space in upper cabinets. A long counter above the machines connects the laundry to the remainder of the room. At the other end is a bar with a built-in wine cooler with temperature controls for white and red wine. Above the bar the upper cabinets have glass shelves with built-in lighting shining down on the contents. These cabinets provide a place for glass wear and the good china. This room, like the kitchen, has the recessed LED can lighting in the ceiling and 12 V LED Under Cabinet Tape lights, all on dimmers.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Zz-rGTPqtW1pdqRCutKpoOStwM8ZB6lMfaHjM2vCs7pXLbRdA36uiTU6WK8BgC3iNb4Q4MTECLXthYKQOSZ9AOkQ28xJL_jxkDxU3D1LKxdM7CMDW7t2AwT1LVMUQB8KRWR_bLEKJwo/s1600/11+Butlers+pantry+371.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="558" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Zz-rGTPqtW1pdqRCutKpoOStwM8ZB6lMfaHjM2vCs7pXLbRdA36uiTU6WK8BgC3iNb4Q4MTECLXthYKQOSZ9AOkQ28xJL_jxkDxU3D1LKxdM7CMDW7t2AwT1LVMUQB8KRWR_bLEKJwo/s640/11+Butlers+pantry+371.jpg" width="640" /></a></div>
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Again again as in the kitchen, more really nice drawers. One set, right under the bar area, behind the two cabinet doors has a custom built bottle storage drawer. The drawers have custom made dividers so prevents the bottles from clinking together and leaning on each other.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitA-R8-iEFdrcHM7GCliHPVQUR8oc3ZVW8F16Ia-kZhMuOSWDlOGFaE8C64amofLh52N7j782AJzpoNXuTntOn_s4ti_vS_KYKs41zcvN5CT_ovEuFgvDI-ioDk8YL6Zd9rgR7peALNAU/s1600/12+Bottle+drawer+in+butlers+pantry+363.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="414" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitA-R8-iEFdrcHM7GCliHPVQUR8oc3ZVW8F16Ia-kZhMuOSWDlOGFaE8C64amofLh52N7j782AJzpoNXuTntOn_s4ti_vS_KYKs41zcvN5CT_ovEuFgvDI-ioDk8YL6Zd9rgR7peALNAU/s640/12+Bottle+drawer+in+butlers+pantry+363.jpg" width="640" /></a></div>
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The two photos below show the area we originally had used for a bar and the original laundry room. As you can see, it was a long room, divided by a sliding door, separating the laundry room from the area we used as a bar. You can see how unattractive they were.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-rqU5oYkRUKUaXaVxz2h4Ov7_XN5MkwhxkK6gb7Mn02KEi76Bt_noj8FdIzAwAV9J1i_K2bF6vuAZms3S_7E18V5SCbTMQ1xQUivkc9piABqNYx0B5mS7K7xTYkah2pBmIs2RP_Bwaws/s1600/11-2+Original+Laundry+%2526+bar+original+2304.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-rqU5oYkRUKUaXaVxz2h4Ov7_XN5MkwhxkK6gb7Mn02KEi76Bt_noj8FdIzAwAV9J1i_K2bF6vuAZms3S_7E18V5SCbTMQ1xQUivkc9piABqNYx0B5mS7K7xTYkah2pBmIs2RP_Bwaws/s400/11-2+Original+Laundry+%2526+bar+original+2304.jpg" width="285" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Original bar and laundry room</td></tr>
</tbody></table>
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The remodeling in this area posed a real challenge – specifically how to replace the tiles that will be missing when the pocket door is torn out. Our super-talented and detailed minded tile mason was able to find tiles so close to the original that you wouldn’t notice the difference unless we pointed it out.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIZjOLERADiyhJ3MLOvXHrhCltdwDhrh-7OkSn8G9jFnxPUC7eiRaKZDnct_lut961IedY8yEu1UhZ8pSK_jNGDGrOMHtS1cF75DWwdHOkDh27eOcm572KONtLwKAtLpJQqbaaNtj1xMA/s1600/11-2+Original+Laundry+and+bar+original+2303.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIZjOLERADiyhJ3MLOvXHrhCltdwDhrh-7OkSn8G9jFnxPUC7eiRaKZDnct_lut961IedY8yEu1UhZ8pSK_jNGDGrOMHtS1cF75DWwdHOkDh27eOcm572KONtLwKAtLpJQqbaaNtj1xMA/s400/11-2+Original+Laundry+and+bar+original+2303.jpg" width="294" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Original laundry room and bar </td></tr>
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Our project came in on time and on budget, a rarity in the remodeling world. I give all of the credit to my husband Meakin, who acted as the General Contractor of the job and by doing so saved us at least 20% of the cost of the total project.<br />
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We have owned many houses over the years and have improved every one. That and the fact that we built one of our Bahamas houses on our own gave us a good feeling about our ability to tackle this project.<br />
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Meakin did a fantastic job of coordinating the various sub-contractor’s schedules with regard to timing. He also pulled all of the necessary permits for the job himself and worked very closely with the County, scheduling and supervising the various inspections, then made sure that any corrections or changes needed were completed, which gave the County Inspectors a good feeling about the whole job. Meakin had fun and the results were beautiful.<br />
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We owe a huge thank you to Owen Thompson, owner and designer of <a href="http://h2owen.smugmug.com/">Accurate Kitchens and Baths</a> in Fort Myers, Florida. Without his knowledge, experience and good taste, our kitchen would have never turned out as beautiful as it did. Owen’s installation crew are the ones that built the custom spice rack in the kitchen and the wooden dividers for the drawer in the butler’s pantry that house the liquor. Owen recommended that we use a group of talented tradesmen with whom he has worked with in the past and he was familiar with their skill levels and ability to work together. <br />
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We’ve remodeled numerous houses over the years and I have to say this was the most successful job we’ve ever completed and it’s all is due to how well everyone worked together as a team.<br />
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For better viewing, click photos to enlarge.</div>
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<br />Sam Hoffer / My Carolina Kitchenhttp://www.blogger.com/profile/15358601435867848753noreply@blogger.com33tag:blogger.com,1999:blog-2209877942576268533.post-16555736851157361072016-04-21T01:30:00.000-04:002016-04-21T18:23:40.493-04:00Pork Marsala <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3PkBHN1IQtZPK7cKtKKDdiHzdUpFAQ8DZMewTcn0HCKr-OEU4xfWJifaU00C5f0_KS9tzDdPeeg4xwqRRuLMESfy4lJ6CPcOx1v72mrPzrosZ0vNzll5W0u-9YEUrJA4gSk5sIXXzpgY/s1600/Pork+Marsala+231.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3PkBHN1IQtZPK7cKtKKDdiHzdUpFAQ8DZMewTcn0HCKr-OEU4xfWJifaU00C5f0_KS9tzDdPeeg4xwqRRuLMESfy4lJ6CPcOx1v72mrPzrosZ0vNzll5W0u-9YEUrJA4gSk5sIXXzpgY/s640/Pork+Marsala+231.jpg" width="640" /></a></div>
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We’ve prepared Pork Marsala several times in the past few weeks and the sauce alone is worth making this dish. Truthfully I had forgotten how much I love Chicken and Veal Marsala. So when I spotted this recipe using pork on Pinterest from <a href="http://www.firsthomelovelife.com/2014/08/pork-marsala-with-mushrooms-and-shallots.html">First Home Love Life</a>, I knew we had to try it.<br />
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Using a wine such as Marsala gives a restaurant-quality finishing touch to dishes. In this particular case the Marsala is simmered in chicken broth along with meaty baby bella mushrooms and shallots, giving the dish a rich and complex character.<br />
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Marsala wine is a fortified wine produced in the region surrounding the city of Marsala on the island of Sicily. It has a raisin-like flavor and is served at room temperature. Although we mostly think of Marsala in cooking, traditionally it was served between the first and second course of a meal or on its own with a tasty cheese. Marsala can also be served as an after dinner drink. <br />
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There are two varieties of Marsala - dry or sweet. The dry is used for savory dishes and adds a nutty flavor and carmelization to the fond of veal, chicken or beef dishes. The sweet is used mainly in desserts such as zabaglione and tiramisu.<br />
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This upscale sauce alone is reason enough to try this dish. If you need more of an incentive, it’s simple to make and comes together quickly in 30 minutes or less. <br />
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<b>Pork Marsala </b><br />
<i>Slightly adapted from <a href="http://www.firsthomelovelife.com/2014/08/pork-marsala-with-mushrooms-and-shallots.html">First Home Love Life</a>, serves 4</i><br />
<a href="https://sites.google.com/site/mycarolinakitchen/pork-marsala">Printable Recipe</a><br />
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4 boneless pork chops, about ¾ to 1” thick<br />
About 1/3 cup all purpose flour for dredging<br />
½ to 1 teaspoon garlic powder<br />
Kosher salt and freshly ground black pepper to taste<br />
2 tablespoons extra-virgin olive oil<br />
2 tablespoons butter<br />
8 ounces sliced baby bella mushrooms<br />
2 peeled and thinly sliced shallots<br />
2 peeled and chopped garlic cloves<br />
½ cup dry Marsala wine<br />
½ cup low-sodium, low fat chicken broth or homemade <br />
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried<br />
4 fresh thyme sprigs for garnish<br />
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On a plate or a piece of waxed paper, mix flour and garlic powder together. Season pork chops with Kosher salt and freshly ground black pepper on both sides. Dredge the seasoned pork chops in the flour and garlic powder mixture, then tap off excess. <br />
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In a non-stick sauté pan, add olive oil and butter and heat the pan over medium-high heat. When butter is frothy, add pork chops to the pan, turning once, allowing both sides to get golden brown. When pork reaches an internal temperature of 145 degrees F, which is medium rare, or 160 degrees F, which is medium, remove the chops to a plate and cover. (These temperatures are the guideline from the National Pork Council. We like our pork chops a little pinker, around 138 degrees F.)<br />
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Lower the heat to medium-low and add mushrooms and sauté, stirring occasionally until they have rendered their juices and are brown. Add shallots and garlic and cook for 1 – 2 minutes more, taking care that the shallots and garlic don’t burn. Add the Marsala wine and chicken broth. Using a wooden spoon, scrape up the fond (brown bits) from the bottom of the pan. Add the chopped fresh thyme, stir to incorporate, then cover the pan and let simmer for about 5 to 8 minutes more. <br />
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If the sauce has not thickened to your liking, make an arrowroot & water slurry (mix equal parts arrowroot and cold water in a small dish with a spoon), then stir the slurry into the sauce until the sauce is sufficiently thickened.<br />
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Serve the sauce over the pork chops, then garnish each chop with a fresh sprig of thyme. Mashed or oven roasted potatoes make a nice accompaniment. <br />
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<u>Variation</u>: If you like, add a teaspoon of Dijon mustard to the sauce, which is always good with pork, when the fresh thyme is added.<br />
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For better viewing, click photos to enlarge.</div>
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This recipe will be shared with <a href="http://designsbygollum.blogspot.com/2016/04/foodie-friday-and-everything-else_21.html">Foodie Friday</a> at Rattlebridge Farms and Miz Helen’s Country Kitchen’s Full Plate Thursday.</div>
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We hope you’re having a nice week </div>
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and thank you for visiting My Carolina Kitchen. </div>
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<br />Sam Hoffer / My Carolina Kitchenhttp://www.blogger.com/profile/15358601435867848753noreply@blogger.com27tag:blogger.com,1999:blog-2209877942576268533.post-74545624597082861562016-04-13T01:30:00.000-04:002016-04-14T18:57:09.356-04:00Individual Savory Apple, Blue Cheese & Walnut Tarts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilFvXaaMvclZN5_qsVAC9zoooGs38vmsvIbJGp0lfJjq2gxc-FQbNDscsV0ye6xMGP4QZypArU1NP0SdGwN7ITEnv3uLYBaYaCV2-jy9tF27_OY2-k0Rl2dh6oPoXtR-eCUVukBVHLbic/s1600/Apple%252C+Blue+Cheese+%2526+Walnut+Tart+161.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilFvXaaMvclZN5_qsVAC9zoooGs38vmsvIbJGp0lfJjq2gxc-FQbNDscsV0ye6xMGP4QZypArU1NP0SdGwN7ITEnv3uLYBaYaCV2-jy9tF27_OY2-k0Rl2dh6oPoXtR-eCUVukBVHLbic/s640/Apple%252C+Blue+Cheese+%2526+Walnut+Tart+161.jpg" width="640" /></a></div>
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We’ve found that by using puff pastry your dishes can look more professional. Take for instance this Provencal Tomato Tart that we made last summer when juicy vine-ripened tomatoes were in season, served atop puff pastry and can be found <a href="http://mycarolinakitchen.blogspot.com/2015/08/market-day-in-saint-remy-de-provence.html">here</a>. <br />
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Today we’ve made individual savory puff pastry tarts with apples, blue cheese, and walnuts, served for a light lunch with a green salad tossed with a tart lemony vinaigrette (recipe <a href="http://mycarolinakitchen.blogspot.com/2016/02/the-barefoot-contessas-steak-with.html">here</a>) & a few grape tomatoes thrown in for color. This savory apple tart would also make a nice starter dish for dinner. We’ve found that guests really like it when they get their own individual tart made just for them.<br />
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This apple tart recipe is from one of my favorite cookbooks – <i><a href="http://www.amazon.com/The-Lazy-Gourmet-Magnificent-Meals/dp/157344653X?ie=UTF8&keywords=the%20lazy%20gourmet&qid=1460481698&ref_=sr_1_1&s=books&sr=1-1">The Lazy Gourmet, Magnificent Meals Made Easy</a></i> by Robin Donovan & Juliana Gallin. It’s a cookbook I often turn to for sophisticated recipes that are also easy. You might remember one of my all time favorite dishes to serve for dinner guests - Baked Chicken with Lemons & Olives, which can be found <a href="http://mycarolinakitchen.blogspot.com/2012/04/baked-chicken-with-lemons-and-olives.html">here</a>. Well it happens to be from <i>The Lazy Gourmet</i> too. I recently served it for a small family reunion at our home the week prior to Easter and it was a big hit. One of the best things about this recipe is that the crispy potato wedges bake alongside the chicken at the same temperature and the same cooking time. That alone makes life a whole lot easier for the cook.<br />
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The authors suggest several different combinations you might try. What if you substituted figs, apricots or pears for the apple and used Gruyere, a sharp Cheddar, or Manchego in lieu of the blue cheese. Or you could turn this dish into a dessert by using ricotta in place of the blue cheese and omitting the black pepper. Let you imagination be your guide in creating your own individual tarts. <br />
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This tart is best served right out of the oven, but if you want to make it ahead an hour or so (or happen to have leftovers), the tarts can be re-heated in a 400 degrees F oven until heated through, about 5 minutes.<br />
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<b>Individual Savory Apple, Blue Cheese & Walnut Tarts</b><br />
<i>Very slightly adapted from The Lazy Gourmet, Magnificent Meals Made Easy by Robin Donovan & Juliana Gallin, makes 4 individual tarts</i><br />
<a href="https://sites.google.com/site/mycarolinakitchen/individual-savory-apple-blue-cheese-walnut-tarts">Printable Recipe</a><br />
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1 sheet frozen puff pastry, defrosted<br />
A bit of flour for your board<br />
1 medium sweet tart apple, such as a Pink Lady, also known as a <a href="https://en.wikipedia.org/wiki/Cripps_Pink">Cripps Pink</a>, quartered, cored & sliced into 1/8” thick slices (I used a Cripps Pink, but a <a href="https://en.wikipedia.org/wiki/Honeycrisp">Honeycrisp</a> or a <a href="https://en.wikipedia.org/wiki/Fuji_(apple)">Fuji</a> are also excellent)<br />
4 ounces <a href="https://en.wikipedia.org/wiki/Cambozola">Cambozola</a> (a cheese that’s a combination of a French soft-ripened triple cream & Italian Gorgonzola), or other mild blue cheese of your choice, thinly sliced or crumbled<br />
¼ cup chopped walnuts<br />
1 tablespoon honey<br />
Freshly ground black pepper<br />
Beaten egg (optional)<br />
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Preheat the oven to 400 degrees F. Lightly oil a baking sheet.<br />
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Unfold the pastry sheet on a lightly floured surface. Cut sheet into 4 squares and place on the prepared baking sheet. Prick the dough with a fork to release steam and prevent it from puffing up, taking care not to prick the 1” outer edge because you want that outer edge to puff up. <br />
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Lay 4 apple slices, slightly overlapping in the center of the square. (You may have a few apple slices left over as a cook’s treat.) Follow with the cheese, then the chopped walnuts, a drizzle of honey and lastly a few grinds of freshly ground black pepper over each tart. If you desire a nice brown glaze on the tart, brush the outer edges with a beaten egg as a final step.<br />
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Bake the tart in a preheated oven for 15 to 20 minutes, until pastry is golden brown and nicely puffed up around the edge. Serve warm.<br />
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<u>Cook’s note</u>: The tart is best served warm out of the oven. However, it can be made ahead a couple of hours and reheated in a 400 degree F oven for about 5 minutes, until reheated. <br />
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For better viewing click photos to enlarge</div>
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I will be sharing this dish with <a href="http://designsbygollum.blogspot.com/2016/04/foodie-friday-and-everything-else_14.html">Foodie Friday</a> at Rattlebridge Farms and Miz Helen’s Country Kitchen’s <a href="http://www.mizhelenscountrycottage.com/2016/04/full-plate-thursday-4-14-16-271.html#more">Full Plate Thursday</a>.</div>
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Thank you for visiting My Carolina Kitchen</div>
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& we hope you have a nice weekend.</div>
<br />Sam Hoffer / My Carolina Kitchenhttp://www.blogger.com/profile/15358601435867848753noreply@blogger.com25tag:blogger.com,1999:blog-2209877942576268533.post-30274496943044728182016-04-06T01:30:00.000-04:002016-04-15T14:37:32.937-04:00Pat Conroy’s Crab Cakes - his legacy to the food world<div class="separator" style="clear: both; text-align: center;">
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<a href="http://www.patconroy.com/">Pat Conroy</a>, one of the great writers of our time, passed away this last March at this home in Beaufort. He wrote many best sellers including <i>Beach Music</i>, <i>South of Broad</i>, and of course <i>The Great Santani</i>. In honor of Pat, I am revisiting his fabulous crab cake recipe today. The original post titled “How to Make Great Crab Cakes” is from back in 2014 and can be found <a href="http://mycarolinakitchen.blogspot.com/2012/07/how-to-make-great-crab-cakes.html">here</a>. Pat was not only a wonderful writer, he also knew his way around the kitchen. Anytime Pats name comes up in a conversation, I always ask, <i>“Have you read his cookbook?” </i>And the answer invariably is, <i>“No, I didn’t know he wrote a cookbook.”</i> Well he did and it’s called <i><a href="http://www.amazon.com/Pat-Conroy-Cookbook-Recipes-Stories/dp/0385532717/ref=sr_1_1?s=books&ie=UTF8&qid=1342001854&sr=1-1&keywords=pat+conroy+cookbook">The Pat Conroy Cookbook, Recipes of My Life</a></i>. The book is filled with top quality recipes, but to me the best part of the book is the stories he shares about the recipes. The book is a novel within a cookbook. And his crab cake recipe is one of the best recipes in his cookbook and I believe his legacy to the food world. <br />
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A cute story I’ll pass along about Pat’s crab cakes. His wife novelist <a href="https://www.blogger.com/Link%20to%20article%20about%20how%20Pat%20&%20his%20wife%20met:%20%20http://pubs.aarp.org/aarpthemag/20090304_PR?pg=69#pg69">Cassandra King</a> says that Pat said to her when they first met that, <i>his crab cakes are so good I’ll want to marry him after tasting them. They were and I did".</i> True story.<br />
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<tr><td class="tr-caption" style="text-align: center;">Photo from Amazon </td></tr>
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When it comes to crab cakes, in my opinion most crab cakes fall into one of two categories – they are either “great” or “not-so-good”. It’s not difficult to pinpoint what’s wrong with the “not-so-good” ones – they’re either over-cooked or under-cooked, too greasy, or so full of fillers that the sweet taste of the fresh crab doesn’t come through.<br />
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But what makes a crab cake “great?” I believe the secret is in the preparation. <br />
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First and foremost, don’t load the crab cakes with a bunch of fillers, such as crushed crackers or lots of breadcrumbs. When you buy an expensive, quality ingredient like fresh lump meat crab, you want to taste the crab and not much of anything else. Also I beg you, please don’t substitute canned crab or fake crab. Buy the best lump crab you can afford.<br />
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Second, when you’re assembling the crab cakes, don’t over handle them. The best way I’ve found to mix the ingredients together is to use your hands. How many times have you heard that clean hands are the best tools in your kitchen? This is one of the times your hands beat any other utensil in the kitchen.<br />
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Third, chill the crab cakes in the refrigerator for an hour or so. Because you aren’t using fillers, you don’t have much a binder in this recipe to hold the cakes together, so chilling is essential.<br />
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The last and possibly <i><b>the most important thing</b></i> that I’ve learned for perfectly cooked crab cakes is from Pat Conroy. In his book <i>The Pat Conroy Cookbook, Recipes of My Life,</i> Pat shares the “southern secret” for perfect crab cakes, Pat says:<br />
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1) The fat must be sizzling hot when you add the crab cakes<br />
2) Cook the cakes for two minutes on each side and<br />
3) Turn them once.<br />
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That’s Pat’s secret, pure and simple.<br />
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A quick tip – a thin fish spatula, such as the shown one below from <a href="http://www.williams-sonoma.com/products/traditional-fish-turner/?pkey=e%7Cfish%2Bspatula%7C3%7Cbest%7C0%7C1%7C24%7C%7C1&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-Top_Wide_Agrarian%20-%20copy-_-">Williams Sonoma</a>, is the perfect tool for lifting and turning delicate cakes or any fish to prevent them from falling apart. It’s an essential and inexpensive tool if you cook a lot of seafood, which we do. It’s also perfectly designed for flipping fried eggs.<br />
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<tr><td class="tr-caption" style="text-align: center;">Fish spatula from Williams Sonoma</td></tr>
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Today I’ve made my version of Pat’s crab cakes, following all of the ideas above, but I urge you to try Pat’s recipe from his cookbook, which can be found <a href="http://abcnews.go.com/GMA/recipe?id=7079182&searchtext=Pat%20Conroy%27s%20crab%20cakes&criteria=&page=1">here</a>. I like just a couple of squeezes of fresh lemon juice on my crab cakes, but Pat has a little bit fancier sauce napped with a lemony butter sauce and capers that’s also delicious and can be found <a href="http://pubs.aarp.org/aarpthemag/20090304_PR?pg=69#pg69">here</a> & <a href="http://freecrabrecipes.blogspot.com/2011/08/crabcakes-at-conroys.html">here</a>.<br />
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Enjoy!<br />
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<b>Pat Conroy’s Crab Cakes</b><br />
<i>Adapted slightly from <a href="http://abcnews.go.com/GMA/recipe?id=7079182&searchtext=Pat%20Conroy%27s%20crab%20cakes&criteria=&page=1">The Pat Conroy Cookbook</a> – makes 8 cakes</i><br />
<a href="https://sites.google.com/site/mycarolinakitchen/pat-conroy-s-crab-cakes">Printable Recipe</a><br />
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1 pound lump crabmeat, picked over & cleaned, with all shell fragments removed<br />
1 egg white, lightly beaten until just foamy but not stiff<br />
1 tablespoon flour<br />
2 tablespoons finely chopped scallions, white part only (or finely chopped chives)<br />
1 teaspoon freshly ground black pepper<br />
Several sprinkles of hot sauce to taste (I used Tabasco) <br />
Small, small dash of Worcestershire sauce, taking care not to overpower the delicate flavor of the crabmeat<br />
Pinch of Old Bay crab boil seasoning<br />
2 teaspoons kosher salt (divided)<br />
3 tablespoons unsalted butter<br />
2 teaspoons peanut oil (don’t use olive oil, it will overpower the taste of the crab)<br />
Lemon wedges<br />
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Place the cleaned crabmeat in a medium mixing bowl. Pour the foamy egg white over the crabmeat slowly, stopping occasionally to mix it through. When the crabmeat has absorbed the egg white and feels slightly sticky to the touch (about 30 seconds or so), dust the flour over the crabmeat, then sprinkle the chopped scallions, freshly ground black pepper, hot sauce, Worcestershire sauce, Old Bay, and a scant teaspoon of salt evenly over the top of the crabmeat.<br />
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With clean hands lift the crabmeat from the bottom of the bowl, turning over very gently with your hands to mix the ingredients, taking care not to over handle the crab. Separate into 8 equal portions and gently roll each between the flattened palms of your hands to form loose balls. Flatten slightly and transfer to a plate. Sprinkle both sides with the remaining teaspoon or less of salt, cover gently with wax paper, and (very important) refrigerate the cakes for at least one hour before cooking.<br />
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Line a baking sheet large enough to hold 8 crab cooked cakes with paper towels and set aside. Melt half of the butter and oil together in a heavy, 10” non-stick skillet, until the mixture is foamy and begins to brown. Cooking the crab cakes in two batches, carefully place 4 of the crab cakes in the hot fat and fry until a crust forms, turning only once, about 2 minutes per side.<br />
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Remove the crab cakes and drain on the prepared pan. Cover loosely with aluminum foil to keep warm while you make the second batch. To prepare the pan for the second batch, carefully pour off the cooking fat from the first batch and discard, wipe out the pan, and return to the heat. Prepare the second batch of crab cakes using the remaining butter and oil. Serve hot with lemon wedges. Our favorite way to serve them is on baby arugula, but watercress or baby greens are equally good. <br />
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For better viewing, click photos to enlarge.</div>
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I will be sharing this recipe with <a href="http://designsbygollum.blogspot.com/2016/04/foodie-friday-and-everything-else.html">Foodie Friday</a> at Rattlebridge Farms and Miz Helen’s Country Kitchen’s <a href="http://www.mizhelenscountrycottage.com/2016/04/full-plate-thursday-4-7-16-270.html#more">Full Plate Thursday</a>.</div>
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Have a great week </div>
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& thank you for visiting My Carolina Kitchen.</div>
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Sam Hoffer / My Carolina Kitchenhttp://www.blogger.com/profile/15358601435867848753noreply@blogger.com33tag:blogger.com,1999:blog-2209877942576268533.post-6834859861513541002016-03-31T01:30:00.000-04:002016-03-31T20:42:22.303-04:00Coq au Vin Blanc<div class="separator" style="clear: both; text-align: center;">
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When you think of Coq au Vin, you typically think of it being cooked in red wine. Here we’ve substituted a dry white wine for the red, which produced a brighter flavored dish.<br />
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This recipe is based on one from Williams Sonoma and the original called for chicken legs, but we’ve substituted boneless, skinless chicken thighs. The original also used baby carrots, which I had no luck finding. I used the smallest carrots available, but click <a href="http://www.williams-sonoma.com/recipe/coq-au-vin-blanc.html">here</a> to see Williams Sonoma’s photo of the dish, which you’ll see is very pretty with the baby carrots and chicken legs. If at all possible, seek out smaller carrots than I found. We also substituted pearl onions (because we had them) for the shallots and used a bit less bacon than the original recipe. The pearl onions added a few more minutes, so if time is an issue, I would recommend the shallots.<br />
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This is a great way to take a winter favorite and lighten and brighten it for spring. We’ve served it with a scoop of mashed potatoes, but noodles would be nice too. I hope you’ll enjoy this spring time version of coq au vin as much as we did.<br />
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<b>Coq au Vin Blanc</b><br />
<i>Adapted slightly from <a href="http://www.williams-sonoma.com/recipe/coq-au-vin-blanc.html">Williams Sonoma</a> – serves 4 – 6</i><br />
<a href="https://sites.google.com/site/mycarolinakitchen/coq-au-vin-blanc">Printable Recipe</a><br />
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1 bottle (750 ml) dry white wine<br />
5 fresh flat-leaf parsley sprigs, plus 2 Tbs. finely chopped parsley<br />
3 fresh thyme sprigs<br />
1 bay leaf<br />
4 oz. thick-cut bacon slices, chopped<br />
3 1/2 lb. boneless, skinless chicken thighs<br />
Kosher salt and freshly ground pepper<br />
1 lb. small white button mushrooms<br />
1 dozen (or so) pearl onions<br />
3 tablespoons unsalted butter<br />
3 garlic cloves, minced<br />
2 tablespoons all-purpose flour<br />
1/4 cup dry sherry<br />
1 3/4 cups low salt, low fat chicken broth<br />
3/4 lb. small baby carrots, peeled<br />
Juice of 1/2 lemon<br />
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Preheat an oven to 350°F.<br />
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In a large saucepan over high heat, boil the wine until reduced by half, about 15 minutes.<br />
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Meanwhile, make a bouquet garni: Using a piece of kitchen twine, tie together the parsley sprigs, thyme sprigs and bay leaf. Set aside.<br />
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In a large ovenproof sauté pan or Dutch oven over medium heat, cook the bacon, stirring occasionally, until browned, about 10 minutes. Transfer to a paper towel–lined plate to drain. Discard all but 2 Tbs. of the fat from the pan. Season the chicken generously with salt and pepper. Set the pot over medium-high heat. Working in batches, sear the chicken, turning once, until browned on both sides, 8 to 10 minutes per batch. Transfer to a plate.<br />
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Discard all but 2 Tbs. of the fat from the pan. Return the pan to medium-high heat, add the mushrooms and cook, stirring occasionally, until they begin to brown, 6 to 8 minutes. Transfer the mushrooms to a bowl and set aside. Set aside the sauté pan to brown the pearl onions.<br />
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Parboil the pearl onions in boiling water for 3 seconds. Drain and when cool enough to handle, peel. Using the same sauté pan that you used to brown the mushrooms, brown the pearl onions until they are slightly brown and have taken on a bit of color. When done to your liking, set aside with the mushrooms.<br />
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Reduce the heat to medium and add the butter. When the butter has melted, add the garlic and flour and cook for 1 minute. Add the sherry and deglaze the pan, stirring to scrape up any browned bits on the pan bottom. Whisk in the reduced wine and the broth, increase the heat to medium-high and bring to a simmer. Add the bacon, chicken, mushroom mixture, carrots and bouquet garni. Cover, transfer to the oven and braise until the chicken is tender, about 1 1/2 hours (less if you’re using boneless chicken).<br />
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Transfer the chicken to a plate. Using a large spoon, skim the fat from the surface of the liquid. If you don’t have enough sauce, add some more white wine to the pan. Set the pan over medium-high heat and simmer until the sauce is thickened, 12 to 15 minutes. Discard the bouquet garni. Add the lemon juice and season to taste with salt and pepper. Return the chicken to the pan. Garnish with chopped parsley and serve immediately. Serves 4 to 6 and accompany with mashed potatoes.<br />
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For better viewing, click photos to enlarge</div>
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This will be shared with <a href="http://designsbygollum.blogspot.com/2016/03/foodie-friday-and-everything-else_31.html">Foodie Friday</a> at Rattlebridge Farms and Miz Helen's Country Kitchen Full Plate Thursday.</div>
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Have a nice weekend and thanks for visiting</div>
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My Carolina Kitchen</div>
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Sam Hoffer / My Carolina Kitchenhttp://www.blogger.com/profile/15358601435867848753noreply@blogger.com21tag:blogger.com,1999:blog-2209877942576268533.post-89084128106554518472016-03-22T01:30:00.000-04:002016-03-22T01:30:16.094-04:00White Asparagus with a Brown Butter Vinaigrette - plus 6 more favorite asparagus recipes<div class="separator" style="clear: both; text-align: center;">
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Everyone knows green asparagus, but it’s not often you find white asparagus. We’ve found it each time we visit France in early spring, but it’s a specialty here in the States. Luckily I just happen to find a nice bundle at our local Publix the other and promptly put it in my cart. Of course the color white makes it unique, but it is also milder and more delicate than the green variety. To me it has very faint hint of fresh artichoke flavor. <br />
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White asparagus is intentionally white because it’s kept from turning green. We’ve been told (in Provence) that the farmers cover the asparagus in the early spring before it sprouts to keep out the light and thus it is white instead of green. Cooking it is not any different that cooking the green variety. If the stalks are tough, you’ll want to peel them of course; otherwise just trim off the tough ends and poach them in softly boiling water for about 5 to 6 minutes.<br />
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When we were in Provence last year, I found this recipe on line at <a href="http://www.gastronomersguide.com/2012/04/white-asparagus-with-brown-butter.html">Gastronomer’s Guide</a> for white asparagus served in a brown butter vinaigrette. Of course you could also make a Hollandaise sauce for the asparagus, but the savory brown butter vinaigrette with fresh lemons and <a href="http://www.amazon.com/Columela-Year-Sherry-Vinegar-Ounce/dp/B004S4OCVW/ref=sr_1_2_s_it?s=grocery&ie=UTF8&qid=1458031830&sr=1-2&keywords=sherry+vinegar">sherry vinegar</a> lends an air of freshness that a heavy Hollandaise would not. You’ll notice that I’ve used the bright red <a href="http://www.amazon.com/gp/product/B00BVUAE3Q?psc=1&redirect=true&ref_=oh_aui_detailpage_o02_s00">Aleppo pepper flakes</a>, which I thought gave it a punch of color.<br />
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This is a sophisticated sounding dish, but not at all difficult to make. The bonus with this dish is that it can be served at room temperature, making it a candidate for a buffet. It’s a perfect side dish for any spring menu and would make a lovely accompaniment to a baked ham or roasted lamb for Easter.<br />
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<b>White Asparagus with a Brown Vinaigrette</b><br />
<i>Adapted from <a href="http://www.gastronomersguide.com/2012/04/white-asparagus-with-brown-butter.html">Gastronomer’s Guide</a>, serves 4</i><br />
<a href="https://sites.google.com/site/mycarolinakitchen/white-asparagus-with-a-brown-vinaigrette">Printable Recipe</a><br />
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1 bunch white asparagus (or green if you can’t find white)<br />
Fine sea salt such as <a href="http://www.amazon.com/Maldon-Sea-Salt-Flakes-ounce/dp/B00017028M/ref=pd_bxgy_325_img_2?ie=UTF8&refRID=0NFPNA92K5CC2GJEG1Y3">Maldon</a><br />
Low sodium, low fat beef broth<br />
3 tablespoons butter<br />
1 tablespoon fresh lemon juice<br />
1 tablespoon <a href="http://www.amazon.com/Columela-Year-Sherry-Vinegar-Ounce/dp/B004S4OCVW/ref=sr_1_2_s_it?s=grocery&ie=UTF8&qid=1458031830&sr=1-2&keywords=sherry+vinegar">sherry vinegar</a><br />
<a href="http://www.amazon.com/gp/product/B00BVUAE3Q?psc=1&redirect=true&ref_=oh_aui_detailpage_o02_s00">Aleppo chili flakes</a> (or freshly ground black or white pepper)<br />
2 tablespoons finely chopped fresh parsley<br />
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Trim about 1” from the tough ends of the asparagus spears using a sharp knife. If desired, peel about 2/3 of each spear below the floret using a vegetable peeler, taking care not to break the asparagus.<br />
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Bring a skillet filled with about 2” of beef broth to a boil. Season with salt. Add asparagus and cook until tender, about 5 minutes. Check for doneness, then remove to a serving platter & discard liquid from pan.<br />
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Meanwhile add the butter to a small saucepan and set over medium heat. Let butter turn a nutty brown, about 5 minutes, while swirling the pan to keep butter from foaming too much. Pour browned butter into a small bowl and whisk in lemon juice and vinegar. Season to taste with sea salt, then stir in parsley. Pour vinaigrette over the asparagus, sprinkle with Aleppo pepper flakes, and serve immediately.<br />
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Here are 6 more of our favorite asparagus dishes that have previously appeared on the blog that are perfect for Easter. <br />
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<b>Asparagus spears drizzled with a lemon vinaigrette and garnished with sliced lemons</b>. Grilled asparagus lovers take note - this recipe will work for you as well. Just grill the asparagus instead of poaching it, drizzle with the lemon vinaigrette, garnish with the lemon slices and you’re good to go.<br />
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<a href="https://sites.google.com/site/mycarolinakitchen/asparagus-with-a-lemon-vinaigrette">Printable recipe</a><br />
<a href="https://www.pinterest.com/pin/46654546117899621/">Pin it for later</a><br />
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<b>Asparagus Mimosa, also known as Asparagus Goldenrod </b>is a classic dish that will never go out of style. It is an elegant, easy to prepare dish that can be made ahead of time. It’s poached asparagus, served cold with a light vinaigrette and garnished with grated hard-boiled eggs and capers shown above or with chopped radishes shown below. Dishes such as this were a mainstay on the menus of the grand hotels in a bygone era. If you wish to grill the asparagus, toss the grilled asparagus with the vinaigrette and garnishes either with the grated eggs and capers or radishes. <br />
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<a href="https://sites.google.com/site/mycarolinakitchen/asparagus-mimosa-also-known-as-asparagus-goldenrod-with-capers">Printable recipe with eggs & capers </a><br />
<a href="https://www.pinterest.com/pin/46654546114336406/">Pin it </a>for later<br />
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<a href="https://sites.google.com/site/mycarolinakitchen/asparagus-mimosa-also-known-as-asparagus-goldenrod">Printable recipe with radishes </a><br />
<a href="https://www.pinterest.com/pin/46654546114336409/">Pin it </a>for later<br />
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<b>Grilled Asparagus with Melon & Fresh Mozzarella Cheese</b> shown above is a very versatile recipe in that the asparagus can be cooked outside on a gas or charcoal grill or in your kitchen on a stove top grill, which is what we did. The melon and cheese make a great fresh topping full of flavor and have real eye appeal, plus it tastes great. What more can you ask for from a recipe?<br />
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<a href="https://sites.google.com/site/mycarolinakitchen/asparagus-melon-salad">Printable recipe </a><br />
<a href="https://www.pinterest.com/pin/46654546116107107/">Pin it</a> for later<br />
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<b>Asparagus with fig vinaigrette</b> uses fig balsamic vinegar to make rich, dark vinaigrette, tossed in some chopped shallots, and served it over crispy poached asparagus at room temperature. Chopped Mission figs can be added to the garnish if you wish for even more fig flavor. Feel free to grill the asparagus rather than poach it, then top the asparagus with the fig vinaigrette and the garnishes.<br />
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<a href="https://sites.google.com/site/mycarolinakitchen/fig-balsamic-vinaigrette-with-shallots">Printable recipe</a><br />
<a href="https://www.pinterest.com/pin/46654546116097045/">Pin it</a> for later<br />
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<b>Asparagus served on a Bed of Arugula with Roasted Red Peppers & Kalamata Olives </b>is super easy to prepare and very impressive on the plate.<br />
Again, you could grill the asparagus if you wish, then toss in the vinaigrette, serve on the arugula and garnish with the roasted peppers and olives.<br />
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<a href="https://sites.google.com/site/mycarolinakitchen/asparagus-roasted-red-pepper-and-arugula-salad">Printable recipe</a><br />
<a href="https://www.pinterest.com/pin/46654546114336420/">Pin it</a> for later<br />
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For better viewing, click photos to enlarge.</div>
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This will be shared with Foodie Friday at Rattlebridge Farms and Miz Helen’s Country Kitchen Full Plate Thursday. </div>
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We hope everyone has a nice Easter </div>
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and thank you for visiting My Carolina Kitchen. </div>
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<br />Sam Hoffer / My Carolina Kitchenhttp://www.blogger.com/profile/15358601435867848753noreply@blogger.com20tag:blogger.com,1999:blog-2209877942576268533.post-91284618985703280222016-03-17T01:30:00.000-04:002016-12-07T17:17:33.351-05:00Orange Salad with a Smoky Spanish-inspired Vinaigrette<div class="separator" style="clear: both; text-align: center;">
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This is by far THE best orange salad we have ever made. The first time we served it we devoured it, then craved it afterwards for days. Martha Holmberg, author and creator of this Spanish-inspired vinaigrette, writes in her book <i><a href="http://www.amazon.com/Modern-Sauces-Sauce-Making-Everyone-ebook/dp/B009SM6LE0/ref=as_at?tag=pur0e4-20&linkCode=as2&ie=UTF8&qid=1358960382&sr=8-1&keywords=modern+sauces">Modern Sauces</a>, “I’m addicted to this flavor combination. It tastes like the exotic vacation I never quite manage to take.” </i>This salad tastes like an exotic vacation – what more can I say?<br />
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I first discovered this orange salad via <a href="https://www.pinterest.com/pin/46654546117392174/">Pinterest</a> on the blog <a href="http://www.purewow.com/entry_detail/recipe/4543/Spanish-inspired-vinaigrette-with-a-smoky-paprika-kick.htm">Pure Wow</a>. Long time readers will remember in the past that I’ve made other oranges salads. In fact my original orange salad, a French Orange & Onion Salad shown <a href="http://mycarolinakitchen.blogspot.com/2011/02/do-you-have-seasonal-recipes-that-you.html">here</a>, was our introduction to several bloggers that are now good friends of ours. So never underestimate the power of an orange salad.<br />
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There are several things that make this recipe so special. First is <a href="https://www.tienda.com/search/?q=smoked+paprika&perpage=24&sort=relevance&feed=products&p=0">smoky Spanish paprika</a>, also known as pimentón de la Vera. It is rust red in color with a unique smoky flavor. It’s used in countless Spanish recipes and the key ingredient in an authentic paella. It comes in 3 types – sweet (dulce), medium-hot (agriduce), & hot (picante). Smoky paprika can be found in specialty stores or on line at <a href="https://www.tienda.com/search/?q=smoked+paprika&perpage=24&sort=relevance&feed=products&p=0">La Tienda. </a><br />
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The second thing that makes this recipe special is <a href="http://www.amazon.com/Columela-Year-Sherry-Vinegar-Ounce/dp/B004S4OCVW/ref=sr_1_2_s_it?s=grocery&ie=UTF8&qid=1458031830&sr=1-2&keywords=sherry+vinegar">sherry vinegar</a>. I am constantly reaching for my sherry vinegar when I make vinaigrettes and it’s easy to find in supermarkets and specially stores such as Fresh Market or on line <a href="http://www.amazon.com/Columela-Year-Sherry-Vinegar-Ounce/dp/B004S4OCVW/ref=sr_1_2_s_it?s=grocery&ie=UTF8&qid=1458031830&sr=1-2&keywords=sherry+vinegar">here</a>. To quote the site <a href="http://www.seriouseats.com/2015/03/sherry-vinegar.html">Serious Eats</a>, who wrote why sherry vinegar should be your number one choice in vinegars here, <i>“Sherry vinegar is loaded with complex, nutty flavors you won't find in other vinegars. And its 80 distinct aromatic compounds translate into more interesting salad dressings and crazy-good accents in soups and pan sauces that apple cider or rice vinegar could never hope to imitate.” </i><br />
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The third thing is <a href="http://www.amazon.com/gp/product/B00BVUAE3Q?psc=1&redirect=true&ref_=oh_aui_detailpage_o02_s00">Aleppo pepper flakes</a>, which I use on just about everything now and I cannot live without it. The Aleppo flakes are the bright red dots you see on the oranges. More and more we reach for the Apello pepper flakes instead of crushed red pepper. They are milder than crushed red pepper flakes and have a slightly raisin-like flavor. Aleppo pepper flakes comes from southern Turkey, near the Syrian town of Aleppo, which is considered one of the culinary meccas of the Mediterranean. I have yet to find them anywhere local, but <a href="http://www.amazon.com/gp/product/B00BVUAE3Q?psc=1&redirect=true&ref_=oh_aui_detailpage_o02_s00">Amazon</a> & <a href="https://www.penzeys.com/online-catalog/aleppo-pepper/c-24/p-878/pd-s">Penzey’s</a> both carry them.<br />
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This orange salad is an elegant dish that I will serve over and over again. Recently for guests we paired it with <a href="http://mycarolinakitchen.blogspot.com/2012/12/chicken-marbella-recreated-into.html">Chicken Marbella</a>, an old favorite of ours, found here. I can also see serving this orange salad with grilled steaks, roasted chicken, and of course it would pair beautifully with a baked ham for Easter. I hope you’ll find this exotic orange salad as delightfully addicting as we have.<br />
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<b>Orange Salad dressed with Smoky Spanish-inspired Vinaigrette</b><br />
<i>Adapted from <a href="http://www.amazon.com/Modern-Sauces-Sauce-Making-Everyone-ebook/dp/B009SM6LE0/ref=as_at?tag=pur0e4-20&linkCode=as2&ie=UTF8&qid=1358960382&sr=8-1&keywords=modern+sauces">Modern Sauces</a> by Martha Holmberg via <a href="http://www.purewow.com/entry_detail/recipe/4543/Spanish-inspired-vinaigrette-with-a-smoky-paprika-kick.htm">Pure Wow</a>, serves 4 to 6 (plus about ¾ cup vinaigrette)</i><br />
<a href="https://sites.google.com/site/mycarolinakitchen/orange-salad-dressed-with-smoky-spanish-inspired-vinaigrette">Printable Recipe</a><br />
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Salad:<br />
1/8th of a small red onion, sliced paper-thin<br />
3 juicy oranges (such as Navel or Blood)<br />
2 tablespoons fresh cilantro leaves, roughly chopped, plus a sprig or 2 for garnish<br />
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Vinaigrette:<br />
½ teaspoon lightly packed finely grated orange zest<br />
3 tablespoons fresh orange juice<br />
2 tablespoons good <a href="http://www.amazon.com/Columela-Year-Sherry-Vinegar-Ounce/dp/B004S4OCVW/ref=sr_1_2_s_it?s=grocery&ie=UTF8&qid=1458031830&sr=1-2&keywords=sherry+vinegar">sherry vinegar</a><br />
1 teaspoon <a href="https://www.tienda.com/search/?q=smoked+paprika&perpage=24&sort=relevance&feed=products&p=0">Spanish sweet smoked paprika</a><br />
1/2 teaspoon granulated sugar<br />
2 drops hot-pepper sauce such as Sriracha (or to taste)<br />
<a href="http://www.amazon.com/Maldon-Sea-Salt-Flakes-ounce/dp/B00017028M/ref=pd_bxgy_325_img_2?ie=UTF8&refRID=0NFPNA92K5CC2GJEG1Y3">Maldon sea salt</a> or kosher salt<br />
½ cup extra-virgin olive oil<br />
<a href="http://www.amazon.com/gp/product/B00BVUAE3Q?psc=1&redirect=true&ref_=oh_aui_detailpage_o02_s00">Aleppo chili flakes</a><br />
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Fill a small bowl with ice water and soak the onion slices for at least 30 minutes or up to 2 hours.<br />
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Meanwhile, make the vinaigrette. Add the orange zest, orange juice, sherry vinegar, smoked paprika, sugar, hot sauce, and about ¼ teaspoon of sea salt that you’ve crushed with your fingers to a small jar with a tight fitting lid. Shake well to combine, then let sit for a minute or two for salt to dissolve. Add olive oil and shake well to combine and set aside.<br />
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Working with one orange at a time, cut a slice off of each end to reveal the flesh. Stand the orange on a flat end on a work surface. Using a sharp knife, slice away the peel, including all of the white pith, cutting from the top to the bottom of the orange, following the contour of the fruit. Turn the peeled orange on its side and cut crosswise into ¼”rounds. Repeat with the remaining oranges. Arrange the oranges on a serving platter, overlapping them slightly.<br />
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Shake the vinaigrette well and pour a little vinaigrette over the oranges. Pour the remaining vinaigrette into a small pitcher for passing on the table.<br />
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Place the platter of oranges in the refrigerator. The salad can be prepared as much as 4 hours ahead and kept refrigerated.<br />
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20 minutes prior to serving, remove the oranges from the refrigerator and sprinkle with the Aleppo chili flakes. Drain the onion slices and pat thoroughly dry with paper towels. Scatter the onion over the oranges, then sprinkle with the cilantro before serving. Stir the extra vinaigrette well and pass in a pitcher at the table.<br />
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<u>Cook's note</u>. You may have some left-over vinaigrette. It can be stored in it's jar in the refrigerator for several days to use if you want to repeat the orange salad later in the week.<br />
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For better viewing, click photos to enlarge.</div>
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This will be shared with <a href="http://designsbygollum.blogspot.com/2016/03/foodie-friday-and-everything-else_17.html">Foodie Friday</a> at Rattlebridge Farms and Miz Helen’s Country Kitchen Full Plate Thursday. </div>
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Have a nice weekend everyone</div>
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and thank you for visiting My Carolina Kitchen. </div>
<br />Sam Hoffer / My Carolina Kitchenhttp://www.blogger.com/profile/15358601435867848753noreply@blogger.com21tag:blogger.com,1999:blog-2209877942576268533.post-73523446780544062562016-03-09T14:47:00.000-05:002016-08-20T16:08:29.426-04:00Chicken Provençal with Saffron, Orange, and Basil<div class="separator" style="clear: both; text-align: center;">
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Chicken Provençal is perhaps one of the best examples of true French peasant food. Bone-in chicken is simmered in a tomato broth and infused with typical Provence flavors of herbs de Provence, thyme, garlic and of course olives.<br />
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For a more traditional Chicken Provençal, leave out the saffron and substitute lemon zest for the orange zest and chopped fresh parsley for the basil. If you compare this version to the traditional dish, we found the saffron, orange zest and basil added a new dimension to the dish as well as brightening it up, making it a nice dish to serve in the early spring. <br />
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<a href="https://en.wikipedia.org/wiki/Cailletier">Niçoise</a> olives are the best choice of olives, but if they aren’t available, kalamata olives will do in a pinch. I find it handy to keep a tube of tomato paste in my refrigerator for recipes such as this that don’t call for a lot of tomato paste. If you’re concerned about fat, don’t fret about the chicken skin; it’s removed & discarded after the chicken is browned. If you want to jazz it up, add a few drained capers. Whatever you do, please don’t leave out the anchovies. They bring an air of richness to the sauce without being noticeable in the least.<br />
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We like something green on the plate and suggest either perfectly cooked haricots verts (French green beans) topped with slivered almonds or fresh asparagus, which we’ve shown here. Or you can opt for a more rustic approach and serve it in a bowl with a scoop of rice placed in the same bowl on the side shown <a href="http://www.grouprecipes.com/113720/chicken-provencal-with-saffron-orange-and-basil.html">here</a>.<br />
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We love slow braises such as this. They can be made in advance and almost always, we have leftovers. I hope you’ll give this recipe a try. We loved it and think it would make an attractive dish for company.<br />
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<b>Chicken Provençal with Saffron, Orange, and Basil</b><br />
<i>Adapted from <a href="https://www.cooksillustrated.com/recipes/902-chicken-provencal-with-saffron-orange-and-basil">Cook’s Illustrated</a> All-Time Best French Recipes, serves 4</i><br />
<a href="https://sites.google.com/site/mycarolinakitchen/chicken-provencal-with-saffron-orange-and-basil">Printable Recipe</a><br />
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8 (5 to 7 ounce) bone-in, skin-on chicken thighs<br />
1 tablespoon extra virgin olive oil<br />
1 small onion, finely chopped<br />
6 garlic cloves, peeled and minced<br />
1 anchovy fillet, rinsed, dried and minced<br />
Pinch of cayenne pepper<br />
1 cup dry white wine<br />
1/8 teaspoon saffron threads<br />
1 (14.5 ounce) can whole tomatoes, drained (reserve juice) and broken apart with a knife or spoon<br />
1 cup low-fat, low salt chicken broth<br />
2 ½ tablespoons tomato paste<br />
1 ½ tablespoons chopped fresh thyme leaves<br />
1 teaspoon chopped fresh oregano<br />
1 teaspoon dried herbs de Provence<br />
1 bay leaf<br />
1 ½ teaspoons grated orange zest<br />
½ cup pitted niçoise olives<br />
1 tablespoon chopped fresh basil plus more for garnish<br />
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Adjust oven rack to lower-middle position and heat oven to 300 degrees F.<br />
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Season chicken with salt. Heat 1 teaspoon olive oil in a Dutch oven medium-high heat until shimmering. Add 4 thighs, skin side down, and cook without moving them until skin is crispy and well browned, about 5 minutes. Using tongs, flip chicken and brown on second side, about 5 minutes longer. Transfer to a large plate and repeat with remaining 4 thighs. When done, transfer them to the plate with the other thighs and set aside.<br />
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Pour off all but 1 tablespoon fat from pan. Add onions to pot and cook over medium heat, stirring occasionally, until browned, about 4 minutes. Add garlic, minced anchovy and cayenne and cook, stirring constantly, until fragrant, about 1 minute. Add the saffron threads to the wine, then add to the pot, scraping up any browned bits. Stir in the tomatoes, chicken broth, tomato paste, thyme, oregano, herbs de Provence, and bay leaf. Remove and discard skin from the chicken, then submerge chicken in the liquid and add any accumulated chicken juices to the pot. Increase the heat to high, bring to a simmer, cover and transfer pot to oven and cook until chicken offers no resistant when poked with the tip of a paring knife but still clings to the bone, about 1 ¼ hours.<br />
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Using a slotted spoon or tongs, transfer the chicken pieces to platter and tent with aluminum foil. Discard bay leaf. Set pot over high heat, stir in 1 teaspoon orange zest and olives, then bring to a boil and cook, stirring occasionally until the sauce is thickened and reduced to 2 cups, about 5 minutes.<br />
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Cook’s notes: At this point, if your sauce is too thin, thicken with a cornstarch and water slurry (equal amounts of cornstarch and water, stirred to incorporate). If your sauce is too thick, add some of the retained juice from the tomatoes.<br />
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Meanwhile mix basil and remaining ½ teaspoon orange zest together. To serve, place chicken thighs on individual plates, spoon some sauce over and sprinkle with basil mixture and serve accompanied by fluffy white rice.<br />
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For better viewing, click photos to enlarge.</div>
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I will be sharing this with <a href="http://designsbygollum.blogspot.com/2016/03/foodie-friday-and-everything-else_4.html">Foodie Friday</a> at Rattlebridge Farms & Miz Helen’s Country Kitchen <a href="http://www.mizhelenscountrycottage.com/2016/03/full-plate-thursday-3-17-16-267.html#more">Full Plate Thursda</a>y.</div>
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Have a nice weekend everyone </div>
<div style="text-align: center;">
and thanks for visiting My Carolina Kitchen.</div>
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<br />Sam Hoffer / My Carolina Kitchenhttp://www.blogger.com/profile/15358601435867848753noreply@blogger.com29tag:blogger.com,1999:blog-2209877942576268533.post-44094570304512280102016-02-25T01:30:00.000-05:002016-04-11T16:30:58.076-04:00The Barefoot Contessa’s Steak with Arugula <div class="separator" style="clear: both; text-align: center;">
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We have fallen head over heels in love with a hot juicy steak topped with cold peppery arugula dressed in a tart lemony vinaigrette and finished with sharp Parmesan cheese shavings. It’s a one-dish easy dinner that comes together in a snap and is from Garten’s <i><a href="http://www.amazon.com/gp/product/0307238768?keywords=how%20easy%20is%20that%20barefoot%20contessa&qid=1456256142&ref_=sr_1_1&s=books&sr=1-1">How Easy is That?</a> </i> You could call it Ina’s beef version of Parmesan Chicken Salad, which is also one of our all time favorites, featured <a href="http://mycarolinakitchen.blogspot.com/2014/11/barefoot-contessas-parmesan-chicken.html">here</a> with the recipe and shown below. If you’ve fond of that recipe, you’re going to love the steak version.<br />
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Serving the greens really cold is the secret to this recipe. We filled a salad bowl with arugula and put it in the refrigerator to chill while the steak cooked and didn’t remove it until the steak was ready to slice. The contrast of the cold salad with the hot, juicy steak is like a well orchestrated party of opposites in your mouth. Trust me, you’re going to love it.<br />
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Thanks to a tip from our butcher at our local Publix supermarket, we have discovered a relatively inexpensive a cut of steak called a “shoulder tender.” It costs around $6.99 a pound, sometimes less if it’s on sale. Ina called for rib eyes, but of course you could use any cut of steak since the steak is sliced in the final presentation. Keep an eye out at your market or ask your butcher if a shoulder tender is available in your area. It is a relatively low fat version of most steaks. It's also very tender, not quite as much as a filet of beef, but more tender than a NY strip. We’ve been very pleased with the quality as well as the price.<br />
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<tr><td class="tr-caption" style="text-align: center;">Shoulder Tender</td></tr>
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If you can’t find or don’t like arugula, try fresh watercress or baby salad greens. Ina grilled her steak, (see link to Ina's version that is included in the recipe below), but we successfully did a quick sear in a very hot iron skillet on the stove. Perfect for those of us that don’t (yet) have a grill. Whether you grill the steak or pan sear it, you will definitely not be disappointed in this recipe. <br />
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<b>Steak with Arugula</b><br />
<i>Adapted from <a href="http://www.foodnetwork.com/recipes/ina-garten/grilled-filet-steak-and-arugula-recipe.html">How Easy is That?</a> by Ina Garten, serves 2, easily doubled</i><br />
<a href="https://sites.google.com/site/mycarolinakitchen/steak-with-arugula">Printable Recipe</a><br />
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Steak ingredients:<br />
1 shoulder tender, about ¾ of a pound (or 1” thick boneless steak cut of your choice such as a rib-eye, 1 per person)<br />
1 tablespoon good extra-virgin olive oil, plus more for brushing the steak(s)<br />
Kosher salt and freshly ground black pepper<br />
Fleur de sel or any good finishing salt for serving<br />
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Salad & vinaigrette ingredients:<br />
1 tablespoon freshly squeezed lemon juice<br />
¼ teaspoon Dijon mustard<br />
<a href="http://www.williams-sonoma.com/products/fleur-de-sel-french-sea-salt/">Fleur de sel</a> or Maldon salt and freshly ground black pepper<br />
3 tablespoons good extra-virgin olive oil<br />
5 to 6 ounces baby arugula<br />
1 small chunk of imported Italian Parmesan cheese<br />
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If you are grilling the steaks, prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.<br />
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Brush steak(s) lightly with olive oil and sprinkle both sides liberally with salt and freshly ground black pepper, then set aside at room temperature for 15 minutes.<br />
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Place the arugula in a large salad bowl and refrigerate until serving time. Meanwhile, place lemon juice, Dijon mustard, Fleur de sel sal, and freshly ground black pepper in a small jar with a tight fitting lid and shake well to combine, then add the olive oil and shake well again. Set vinaigrette aside.<br />
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Set a heavy cast iron skillet on the stove over medium high heat and add the olive oil. When the oil starts to sizzle, add the steak(s) and cook for 5 minutes, then turn and cook the other side for 5 minutes, then check for doneness. The steaks will be medium-rare when the internal temperature reaches 125 degrees F on an instant read thermometer. Continue to cook until desired degree of doneness (we prefer ours rare to medium-rare.) Remove steaks to a plate, cover with foil, and allow to rest for 10 minutes before slicing.<br />
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While the steaks are resting, remove the salad bowl with the arugula from the refrigerator, give the vinaigrette a good shake, then toss the arugula with enough vinaigrette to moisten. Taste for seasonings and add more Fleur de sel and pepper if needed. Divide the cold arugula among individual plates, then slice steak(s) and place the steak slices on top with arugula. With a vegetable peeler, shave some long slices of Parmesan over individual salads, season the steak slices with a little more Fleur de sel and freshly ground black pepper and serve hot. <br />
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For better viewing, click photos to enlarge. </div>
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This will be shared with <a href="http://designsbygollum.blogspot.com/2016/02/foodie-friday-and-everything-else_25.html">Foodie Friday</a> at Rattlebridge Farms and <a href="http://www.mizhelenscountrycottage.com/2016/03/full-plate-thursday-3-17-16-267.html#more">Full Plate Thursday</a> at Miz Helen’s Country Kitchen. </div>
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Have a nice weekend everyone and thank you for visiting My Carolina Kitchen.</div>
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Sam Hoffer / My Carolina Kitchenhttp://www.blogger.com/profile/15358601435867848753noreply@blogger.com22tag:blogger.com,1999:blog-2209877942576268533.post-59301285190895438802016-02-18T01:30:00.000-05:002016-04-16T13:50:07.182-04:00Braised Oxtail Stew<div class="separator" style="clear: both; text-align: center;">
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Don’t let the name oxtails scare you just because you’ve never tasted them or cooked with them. We hadn’t either, but we’ve always wanted to try them. So we took the plunge and were extremely pleased with the results. Think the best short ribs you’ve ever eaten, only with more flavor. The sauce alone is reason to make this dish – its flavors are absolutely incredible and your house will smell like a fine restaurant.<br />
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Perhaps you've heard your parents or grandparents mention oxtails. During the Depression they were a cheap cut of beef, but sadly that's no longer true. Trendy chefs such as Jamie Oliver have discovered them, so oxtails are no longer the inexpensive cut they were back in the day. You’ll find a link to his recipe below.<br />
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You might ask “what is an oxtail?” Simply put, it is the tail of the cow, but originally it came from the tail of an ox. The tail is skinned and cut into sections, leaving a tailbone with marrow in the center. Here's a <a href="https://en.wikipedia.org/wiki/Oxtail">link</a> to Wikipedia for more information of oxtails. We were able to find oxtails easily at our supermarket and learned that they routinely stock them. Although the raw oxtails don’t look like they have much meat, you will be pleasantly surprised to find when cooked that they have plenty. The oxtails pictured below are a little smaller than the ones we used. The ones we used weighed about 3/4 of a pound each. Ours had enough meat that one oxtail served both the two of us, but I would count on 1 per person to be on the safe side.<br />
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<tr><td class="tr-caption" style="text-align: center;">Fresh Beef oxtails</td></tr>
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The meat requires a long time to cook, making it perfect for long braises. The dish should be made in advance because, as with any braise, it tastes better the next day and also it gives you the chance to remove any fat that rises to the top.<br />
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We watched Jacques Pepin add a couple of bone marrow bones to one of his braises the other night on his television so we decided to add a couple to our oxtail stew. It’s just another way of adding more flavor without much effort on your part at all and we will try it with more meat braises in the future. If you find, as we did, that your sauce is a little thin, it thickens nicely with an arrowroot and water slurry.<br />
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Give oxtails a try. I don’t think you will be disappointed; we certainly weren’t. If you happen to have any left-over sauce, it is wonderful over mashed potatoes or grits.<br />
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<b>Braised Oxtail Stew</b><br />
<i>Adapted from A Jug of Wine by Morrison Wood, serves 4 </i><br />
<a href="https://sites.google.com/site/mycarolinakitchen/braised-oxtail-stew">Printable Recipe</a><br />
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4 oxtails, about 3/4 of a pound each<br />
All-purpose flour<br />
Kosher salt<br />
Freshly ground black pepper<br />
4 tablespoons bacon fat (or olive oil if you prefer)<br />
½ cup chopped carrots<br />
½ cup chopped celery<br />
½ cup chopped onions<br />
1 clove garlic, chopped<br />
2 tablespoons chopped parsley, plus more for garnish<br />
1 large bay leaf<br />
½ tablespoon chopped fresh thyme leaves<br />
1 large can of whole tomatoes<br />
¼ teaspoon ground cloves<br />
2 small bone marrow bones (optional but quite delicious)<br />
Beef bouillon<br />
Dry red wine<br />
12 small white pearl onions<br />
8 ounces sliced mushrooms<br />
1 to 2 tablespoons arrowroot if needed to thicken the stew<br />
3 tablespoons brandy<br />
Chopped fresh flat-leaf parsley for garnish<br />
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Heat the oven to 350 degrees F.<br />
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Wash oxtails thoroughly and dry them on a towel. Generously salt and pepper them, then dredge in flour. Add bacon fat to a heavy iron skillet and heat to medium high. Add oxtails and brown on one side for 5 minutes, then using tongs, turn over and brown the other side for 5 minutes. Remove to a plate and reserve. Turn the heat to medium low and add carrots, celery, onions and cook, stirring occasionally until they began to soften. Add garlic and saute about 2 minutes more, taking care not to let the garlic burn. Salt vegetables and transfer them from the iron skillet to a braiser or large Dutch oven.<br />
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With your hands or a small knife, break apart the tomatoes and add them along with their juices, the bay leaf, thyme, and 2 tablespoons chopped parsley, ground cloves, and the bone marrow bones to the vegetables. Sprinkle with a little salt and pepper then add the previously browned oxtails and enough beef bouillon and dry red wine in equal parts to cover the mixture. Slowly bring the whole mixture to a boil, then cover and transfer to a lower shelf in a preheated oven and let it cook for 2 hours.<br />
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While the oxtails are cooking in the oven, heat about 2 cups of lightly salted water in a sauce pan and when boiling, add the pearl onions and parboil for 30 seconds, then drain in a strainer and slip off the skins. Brown the onions in a little butter & olive oil until they take on a bit of color, sprinkle with a little salt and pepper and set aside.<br />
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At 1 ½ hours, check the oxtails to see if they are almost done. If not, cook for another 30 minutes and, if the meat isn’t almost falling off of the bone, continue to cook until its does so. When the meat is very tender, add the mushrooms and browned pearl onions and continue to cook gently in the oven for another 30 minutes. Remove, let the stew cool to room temperature, then cover and refrigerate overnight. It can be kept covered in the refrigerator for up to four days.<br />
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Before serving, skim off the fat with a large spoon and discard. Bring the stew to a boil over medium heat and judge whether the thickness of the liquid is to your liking. (Personally, we don’t like a thin sauce, but it’s up to you.) If you wish to thicken it, stir together equal amounts of arrowroot and water (we used 1 tablespoon of each, you may need more) in a small bowl to make a slurry, then add to stew. Stir the stew until the slurry is incorporated and the stew thickens. Remove the bay leaf and bone marrow bones. With a spoon, scoop out the soft insides of the bone marrow and add back to the stew, then discard the marrow bones. Heat about 3 tablespoons of brandy in a large ladle, then set the liquor alight and sprinkle the flaming brandy over the contents of the stew. Stir after the flames go out to fully incorporate.<br />
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Serve 1 oxtail to each guest in large individual bowls, generously spoon some sauce over them and sprinkle with a bit of finely chopped parsley. If you wish, you can remove the meat from the bones and discard the bones for each guest. Serve the stew with either buttered parsley potatoes or hot cooked noodles.<br />
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For better viewing, click photos to enlarge.</div>
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This will be shared on <a href="http://designsbygollum.blogspot.com/2016/02/foodie-friday-and-everything-else_18.html">Foodie Friday</a> at Rattlebridge Farms and Miz Helen’s Country Kitchen <a href="http://www.mizhelenscountrycottage.com/2016/02/full-plate-thursday-2-25-16-264.html#more">Full Plate Thursday</a>.</div>
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Have a nice weekend and thank you for visiting My Carolina Kitchen. </div>
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Other recipes you might like:<br />
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Jamie Oliver’s <a href="http://www.jamieoliver.com/recipes/beef-recipes/insanely-good-oxtail-stew/#pbxG3JCYTFJIiClq.97">Oxtail Stew</a><br />
The New York Times <a href="http://cooking.nytimes.com/recipes/1016029-wine-braised-oxtail">Wine Braised Oxtails </a><br />
<a href="http://mycarolinakitchen.blogspot.com/2012/03/short-ribs-provencale-excellent-dish.html">Short Ribs Provençale</a> from My Carolina Kitchen<br />
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<tr><td class="tr-caption" style="text-align: center;">Short Ribs Provencale</td></tr>
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<br />Sam Hoffer / My Carolina Kitchenhttp://www.blogger.com/profile/15358601435867848753noreply@blogger.com23tag:blogger.com,1999:blog-2209877942576268533.post-8127190739195298552016-02-10T01:00:00.000-05:002016-02-24T20:36:13.666-05:00Vanilla Semifreddo with Raspberry Sauce, plus other favorite desserts <div class="separator" style="clear: both; text-align: center;">
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Valentine’s Day is rapidly approaching and for me, it’s time to think of what dessert to serve. Vanilla semifreddo with raspberry sauce is a special dessert worthy of a dinner party or a Valentine’s Day treat. It’s essentially frozen vanilla mousse. Both the semifreddo and the raspberry sauce can be made ahead and keep for quite a while frozen, which is very appealing. <br />
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We found that the semifreddo melts quite quickly and chilling not only the individual serving plates but also the serving platter will make your life easier and your presentation a lot smoother. You could even go so far as to chill the spoons. Fresh mint sprigs make a pretty garnish and give a burst of color to the final product.<br />
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The raspberry sauce was especially the star of the show and a real keeper. We strained ours for a more refined sauce, but you can certainly skip it. The sauce would be fabulous with a good store-bought ice cream. Our current favorites are Tahitian Vanilla Bean and Double Dark Chocolate <a href="http://www.talentigelato.com/">Talenti</a> gelato. Another plus is that the sauce keeps in the freezer for three months. A win, win.<br />
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<b>Vanilla Semifreddo with Raspberry Sauce</b><br />
<i>Adapted from Make It Ahead by Ina Garten – serves 8</i><br />
<a href="https://sites.google.com/site/mycarolinakitchen/vanilla-semifreddo-with-raspberry-sauce">Printable Recipe</a><br />
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Vegetable oil for greasing the pan<br />
4 extra-large eggs, separated, at room temperature<br />
½ cup sugar, divided<br />
Seeds scraped from ½ of a vanilla bean<br />
½ teaspoon cream of tartar<br />
1 cup cold heavy cream<br />
1 teaspoon pure good vanilla extract<br />
Fresh raspberry sauce, recipe follows<br />
Fresh raspberries for serving<br />
8 sprigs of fresh mint for garnish<br />
1 rectangular serving plate, chilled<br />
8 dessert plates, chilled<br />
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Lightly oil an 8 ½ x 4 ½ x 2” loaf pan and line it neatly as possible with plastic wrap, allowing enough to drape over the sides to later cover the top. (Ina lays two pieces of plastic wrap across the pan, overlapping in the middle.) Place the pan in the freezer for at least 4 hours. <br />
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Put the egg yolks (reserve ½ cup of the eggs whites and discard or save the rest for another use), ¼ cup of the sugar and the vanilla seeds in a medium-heat-proof bowl and beat with a handheld mixer fitted with the beater attachments for 2 minutes until light yellow and thickened. Place the bowl over a pan of simmering water and beat the mixture continually for 3 minutes, until doubled in volume and warm to the touch. Off the heat, beat the mixture for one minute.<br />
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In the bowl of an electric mixer fitted with the whisk attachment, add the reserved egg whites, the remaining ¼ cup of sugar, and the cream of tartar and beat on high speed until the whites form firm but not dry peaks. Fold the egg whites into the egg mixture with a rubber spatula.<br />
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Without washing the mixer or whisk, pour the heavy cream, vanilla liqueur (if using), and vanilla into the bowl and beat on high speed until it forms soft peaks. Fold the whipped cream carefully but thoroughly into the egg mixture. Pour the mixture into the prepared pan, cover with plastic wrap, and freeze for at least 4 hours.<br />
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To unmold, dip the pan in a bowl of hot tap water for 8 to 10 seconds and turn the semifreddo upside down onto a chilled rectangular serving plate. Peel off the plastic wrap. (You can cover and refreeze the semifreddo for a few hours on the serving plate.) Pour several tablespoons of raspberry sauce on each chilled dessert plate, cut 1-inch-thick slices of the semifreddo, and place them in the center of the sauce. Sprinkle each serving with raspberries, garnish with a sprig of fresh mint and serve immediately.<br />
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<b>Fresh Raspberry Sauce</b><br />
<i>Adapted from Make It Ahead by Ina Garten – serves 8</i><br />
<a href="https://sites.google.com/site/mycarolinakitchen/fresh-raspberry-sauce">Printable Recipe</a><br />
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1 pint fresh raspberries (6 ounces)<br />
½ cup sugar<br />
2 tablespoons brandy or framboise liqueur<br />
½ cup good raspberry preserves (6 ounces)<br />
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Place the raspberries, sugar, ¼ cup water and the brandy or framboise in a small saucepan. Bring to a boil, lower the heat and simmer for 4 minutes. Pour the mixture and the preserves into the bowl of a food processor fitted with a steel blade and process until smooth. Strain well and push as much liquid as possible through the sieve (optional but recommended for a smoother more refined sauce). Thoroughly chill.<br />
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<u>Cook’s notes:</u> Don’t forget to bring the eggs to room temperature. Ina says you can even leave them out all night. Their shells will protect them. It is important to chill the serving platter and the individual dessert bowls. The frozen semifreddo melts quickly and it helps if the platter and plates are well chilled. You might also chill the spoons.<br />
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<u>Make ahead tip</u>: Prepare the semifreddo and freeze for up to 1 month. Prepare the raspberry sauce and refrigerate for up to a week or freeze for up to 3 months.<br />
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Of all the desserts we’ve made, my two favorites for Valentine’s Day are the heart shaped Coeur a la Crème with raspberry & Grand Marnier sauce, recipe <a href="http://mycarolinakitchen.blogspot.com/2014/02/heart-shaped-french-coeur-la-creme-with.html">here</a>, and the luscious and always popular Crème Brûlée, recipe <a href="http://mycarolinakitchen.blogspot.com/2012/02/creme-brulee-amazingly-elegant-french.html">here</a>.<br />
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I came rather late in life to love desserts. It wasn’t until a visit to Germany, Austria and Switzerland did I begin to appreciate quality desserts. European desserts, despite all of their grandness & richness, are, to my taste, less sweet and sugary than their American counterparts. Just compare the taste of a cookie from an American bakery to its European counterpart and you’ll know exactly what I’m talking about. Most Americans over sweeten their desserts.<br />
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If I were to compare the Coeur or the Crème Brûlée to the Semifreddo featured above, I would pick either the crème brûlée or the coeur. All three are prepared in advance, but the semifreddo was the most complicated of the three and delivered the least amount of satisfaction & flavor. No Coeur mold? Click <a href="http://mycarolinakitchen.blogspot.com/2014/02/heart-shaped-french-coeur-la-creme-with.html">here</a> for alternative ideas.<br />
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Meakin has always been the dessert maker in our family and his two favorites are chocolate mousse, recipe <a href="http://mycarolinakitchen.blogspot.com/2013/10/dark-chocolate-mousse-topped-with.html">here</a> plus three with a crunch, recipe <a href="http://mycarolinakitchen.blogspot.com/2014/09/chocolate-mousse-3-ways-2-with-crunch.html">here</a>, and the crème brûlée that I spoke of above.<br />
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I also came late in life to including dessert making in my repertoire. Here are three of my favorites. Of course they are the easiest to make and all feature chocolate.<br />
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A chocolate raspberry tart, recipe <a href="http://mycarolinakitchen.blogspot.com/2014/05/chocolate-raspberry-tart-decadent-yet.html">here</a>, is an easy and a decadent dessert to impress the fussiest of guests. It too can be made in advance. When you’re ready to serve, all you have to do is garnish with the fresh raspberries and you’re good to go.<br />
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This chocolate cassis cake is for all of the chocolate lovers. It’s glazed with a dark chocolate ganache spiked with crème de cassis and served with bright, sweet berries on the side, recipe <a href="http://mycarolinakitchen.blogspot.com/2013/11/chocolate-cassis-cake-to-celebrate-our.html">here</a>. I guarantee it will definitely satisfy your chocolate cravings.<br />
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Frozen chocolate truffles, recipe <a href="http://mycarolinakitchen.blogspot.com/2014/10/frozen-chocolate-truffles.html">here</a>, only take a few minutes to prepare, but you’ll need to allow time for them to freeze properly. For a change of pace, you can use a variety of flavors of ice cream.<br />
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I hope you all have a fabulous Valentine’s Day. </div>
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For better viewing, click photos to enlarge.</div>
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Recipes will be shared with <a href="http://designsbygollum.blogspot.com/2016/02/foodie-friday-and-everything-else.html">Foodie Friday</a> at Rattle Bridge Farms and Miz Helen’s Country Kitchen <a href="http://www.mizhelenscountrycottage.com/2016/02/full-plate-thursday-2-25-16-264.html#more">Full Plate Thursday</a>.</div>
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<br />Sam Hoffer / My Carolina Kitchenhttp://www.blogger.com/profile/15358601435867848753noreply@blogger.com23tag:blogger.com,1999:blog-2209877942576268533.post-49574168757363615032016-02-04T01:00:00.000-05:002017-01-12T07:24:18.408-05:00An Updated Version of Boeuf Bourguignon<div class="separator" style="clear: both; text-align: center;">
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Last weekend we served one of our all time French favorites for cool weather - Boeuf Bourguignon and found it necessary to update the recipe a bit from my 2014 post, link <a href="http://www.mycarolinakitchen.blogspot.com/2014/11/ina-gartens-beef-bourguignon.html">here</a>.<br />
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The original recipe calls for beef chuck, but we found that it took much longer to cook the beef chuck (a couple of hours longer) to reach the tender stage. In fact it took so much so that we had to remove the carrots so they didn’t turn to mush. So we went back to our old standby cut of meat for braises – bottom round.<br />
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Another change that I made is one that I find can trip up even some seasoned cooks. When a recipe includes cooking instructions in the list of ingredients (which the onions did), it’s easy to forget that when you’re deep in to preparing the recipe and can throw you off when you are supposed to add that ingredient. So I’ve re-written the recipe to include cooking the onions in the instructions, not in the list of ingredients.<br />
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Be sure to read the cook’s notes before purchasing the bacon. The original recipe called for smoked bacon and some smoked bacon can be heavily smoked and that is not the kind of bacon the French would use in their Beef Bourguignons. Most often they use lardons in their braises and are very easy to find in most French supermarkets. Braised dishes such as this always taste better the next day, so if you have time, leave it in the refrigerator a night or two so the flavors can meld.<br />
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We chose to accompany our Bourguignon with mashed potatoes instead of the toasted country bread the original recipe called for. Noodles are also excellent.<br />
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French braise such as this is an excellent serve-yourself dish during the Super Bowl or for an open house. Just use one of the pretty braisers such as La Creuset of Stab and have it on the stove filled with the bourguignon gently simmering alongside mashed potatoes or buttered noodles warming in a double boiler over hot water. It’s as simple as that.<br />
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Bon Appétit.</div>
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<b>Boeuf Bourguignon</b><br />
<i>Adapted from The Barefoot Contessa via <a href="http://www.foodnetwork.com/recipes/ina-garten/beef-bourguignon-recipe.html">The Food Channel</a> – serves 6</i><br />
<a href="https://sites.google.com/site/mycarolinakitchen/beef-bourguignon">Printable Recipe</a><br />
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1 tablespoon olive oil<br />
¼ pound apple wood smoked bacon, diced – see cook’s notes<br />
2 1/2 pounds bottom round beef, trimmed of excess fat & cut into 1-inch cubes<br />
Kosher salt & freshly ground black pepper<br />
1 pound carrots, peeled, then sliced diagonally into 1-inch chunks<br />
2 yellow onions, peeled and sliced<br />
2 teaspoons chopped garlic (2 cloves)<br />
1/4 cup Cognac or brandy (or ½ if you prefer)<br />
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir<br />
2 cups fat free, low sodium beef broth<br />
1 tablespoon tomato paste<br />
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried<br />
4 tablespoons unsalted butter at room temperature, divided<br />
3 tablespoons all-purpose flour<br />
1 pound frozen whole pearl onions, or fresh small pearl onions<br />
1 pound fresh mushrooms, stems discarded, caps thickly sliced<br />
1/2 cup finely chopped fresh flat leaf parsley for garnish<br />
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Accompaniment with either:<br />
Mashed potatoes, buttered noodles, or a hardy country bread or sourdough, toasted or grilled and rubbed with garlic clove<br />
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Preheat the oven to 250 degrees F. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate lined with paper towels.<br />
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Dry the beef cubes well with paper towels, then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside. Toss the carrots and the sliced onions in the fat in the pan, season with salt and freshly ground black pepper, and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 minute more. Remove the pan from the heat and add the cognac. Stand back and ignite with a match to burn off the alcohol. (You can add up to ½ cup of cognac if you wish).<br />
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Put the meat and bacon back into the pot with the juices. Add the bottle of red wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.<br />
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<u>Time out for a cook’s note</u>: If you wish to prepare this dish in advance, at this point when it cools you can cover it and keep it covered for several days in the refrigerator. We like to skim off the excess fat from the top with a spoon when it’s removed from the refrigerator and still cold. Braises served the next day are always better for maximum flavor.<br />
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Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the small frozen whole onions or if using fresh onions, parboil for 30 seconds in lightly salted water, then drain and slip off the skins. Brown the onions in a little butter & olive oil until they take on a bit of color before adding them to the stew. Sauté the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and have given off their liquid, then sprinkle with a little salt and pepper and add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Taste and add more salt and pepper if needed. Garnish each serve with a little finely chopped parsley.<br />
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Serve with mashed potatoes, or buttered noodles, or over a slice of crusty bread. To serve, toast the bread in the toaster or oven. Rub each slice on one side with a cut clove of garlic. For each serving, spoon some stew over a slice of the bread and sprinkle with some chopped fresh parsley.<br />
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<u>Cook’s Notes</u>: The French would not use overly smoked bacon in their Bourguignon. Therefore I suggest that you use a lightly apple wood smoked bacon and stay away from the heavily smoked bacons such as Nueske’s and Benton’s. Both brands are excellent smoked bacons, but save them for a BLT or breakfast. You don’t want your Bourguignon to taste too smoky.<br />
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For better viewing, click photos to enlarge.</div>
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I will be sharing this with <a href="http://designsbygollum.blogspot.com/2016/02/foodie-friday-and-everything-else-link.html">Foodie Friday</a> at Rattlebridge Farms & Miz Helen’s Country Kitchen Full Plate Thursday.</div>
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Have a great weekend everyone. </div>
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Sam Hoffer / My Carolina Kitchenhttp://www.blogger.com/profile/15358601435867848753noreply@blogger.com22tag:blogger.com,1999:blog-2209877942576268533.post-69722983397307219222016-01-29T01:00:00.000-05:002016-02-16T07:40:22.327-05:00Greetings from Fort Myers, Florida, the City of Palms<div class="separator" style="clear: both; text-align: center;">
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Greetings from <a href="https://en.wikipedia.org/wiki/Fort_Myers,_Florida">Fort Myers, Florida</a>, the City of Palms. Because I haven’t written a post for a while I wanted to check in and say hello. I miss all of you so very much and want to thank those that have written to check on me and to ask how I’m doing. Thank you. Your friendship is one of the greatest pleasures of blogging.<br />
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Believe it or not, we’re still in the midst of settling in. Don’t let anyone tell you that merging two completely furnished houses into one is easy – far from it. I still have numerous boxes in the garage yet to be unpacked, including my vast collection of cookbooks (there are no bookshelves in this house – yet, but hopefully we’ll have some soon). To further complicate things, we are planning to rip out and replace our original mid-seventies kitchen and laundry room this spring or early summer and replace them with an up-to-date kitchen and turn the laundry into a butler’s pantry & bar that will include more storage for china & glass. For those of you that have been through this kind of “tear out and replace everything” experience, I know that you’ll understand how busy we’ve been working with various kitchen designers, plumbers, electricians and contractors to find the ones that are right for our job and budget.<br />
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We are enjoying Fort Myers very much. Our home is in Whiskey Creek, an older, established neighborhood off of McGregor Boulevard that includes a golf course and country club. It is very convenient to shopping and nice restaurants. McGregor Boulevard is one of the main arteries in the city from downtown, running alongside the Caloosahatchee River, and is often referred to as the “Grand Dame of Fort Myers.” It is also the route to Sanibel and Captiva Islands and Fort Myers Beach. McGregor Boulevard is lined on both side of the street with lovely old royal palm trees. Because Thomas Edison had a deep respect for nature, he was determined to beautify the Fort Myers area, so he imported and planted the royal palms lining McGregor Boulevard and those palms are how the “City of Palms” nickname came about.<br />
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Thomas Edison ("Seminole Lodge") and Henry Ford’s winter home (“The Mangos”) are located side by side on McGregor Boulevard on the banks of the Caloosahatchee River. Long time readers of My Carolina Kitchen will remember my post several years ago that featured Seminole Lodge, Edison’s home, link <a href="http://mycarolinakitchen.blogspot.com/2010/04/tour-of-thomas-edisons-winter-home-in.html">here</a>. Both the Edison & Ford’s home, including Edison’s laboratory, are open to the public and a do-not-miss when visiting the area. Edison and Ford, along with Henry Firestone, who also had a home here, were generally considered the three leaders in American industry at the time, and often worked and vacationed together.<br />
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<tr><td class="tr-caption" style="text-align: center;">Thomas Edison's Estate</td></tr>
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I’ve long been fascinated with history and more precisely, what role women played in history. Recently I discovered that there 2 women who are responsible for the gorgeous palms that line McGregor Boulevard.<br />
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One was <a href="http://www.edisonmuckers.org/mina-miller-edison/">Mina Edison</a>, Thomas Edison’s wife. Thomas Edison donated the royal palms along the boulevard from downtown to their estate, but after Edison’s death it was Mina’s efforts that continued the beautiful stately palms that line McGregor Boulevard from the Edison estate to Whiskey Creek, about 3 miles south, where our home is located. Mina Edison had been around famous people all of her life. She gracefully entertained many famous guests such as Presidents Hoover and Wilson, the kings of Sweden & Siam, educator “Black Jack” Pershing and Helen Keller, industrialists Henry Ford, Harvey Firestone and George Eastman. Other guests included Orville Wright, Charles Lindbergh and famed musical artists of the time that Edison had recorded on his phonograph records.<br />
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The other is <a href="http://www.gulfreturns.com/2014/05/tootie-mcgregor-left-a-legacy-in-fort-myers.html">Tootie McGregor</a>, wife of Aston McGregor, a prominent Fort Myers pioneer who became the President of Standard Oil and for whom McGregor Boulevard is named. At Aston McGregor’s death his fortune was estimated at 12 million dollars in today’s economy. Not many people can say they made the world a bit more beautiful, but that’s exactly the legacy of Tootie McGregor. Tootie is considered one of Fort Myer’s founding mothers and is credited for converting Riverside Road, now McGregor Boulevard, from a dirt cattle trail to the elegant tree-lined McGregor Boulevard of today. It was Tootie who continued the Edison's elegant palms from Whiskey Creek all the way to Punta Rassa. <a href="https://en.wikipedia.org/wiki/Punta_Rassa,_Florida">Punta Rassa</a> was named by the Spanish Conquistadors in the mid-16th century that unloaded cattle in the area. It was a thriving cattle shipping town in the 1800’s, where cattle would be loaded at the port on ships destined for Cuba. It was one of the home bases for <a href="https://en.wikipedia.org/wiki/Jacob_Summerlin">Jake Summerlin</a>, who was one of the wealthiest cattle barons in Florida by the time he reached age 40 and believed to be the first child born in Florida after the land was ceded by Spain. Today the palm lined McGregor Boulevard stretches 14 miles from downtown to Punta Rassa. Punta Rassa fell on hard times and most people today know it to be nothing more than a quaint section on Summerlin Road that links Sanibel Island with the great Fort Myers area.<br />
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I hope you’ve enjoyed the history McGregor Boulevard and how Fort Myers became the “City of Palms.” Of course the Edison’s and McGregor’s contributed much much more to Fort Myers that I’ve covered today, but we drive along McGregor Boulevard almost every day and I always think of Mina Edison and Tootie McGregor when I see the magnificent palms that grace the old boulevard.<br />
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To close with a bit of trivia, with almost 1100 patents to his credit, <a href="https://fortmyers.org/live-in-fort-myers/history-of-fort-myers/">Thomas Edison</a> has been dubbed “America’s prolific inventor.” We all know his achievements include the electric light bulb, phonograph, movie camera & projector and the ticker tape machine. However, you might not know some of his lesser known inventions - wax paper, tin foil and mucilage, the “sticky stuff” that is affixed to postage stamps, envelopes, and labels.<br />
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Have a nice weekend everyone and thanks for stopping by My Carolina Kitchen.</div>
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<br />Sam Hoffer / My Carolina Kitchenhttp://www.blogger.com/profile/15358601435867848753noreply@blogger.com29tag:blogger.com,1999:blog-2209877942576268533.post-64485369095130121382015-10-15T01:30:00.000-04:002015-10-15T05:50:20.327-04:00On the Move Again<div class="separator" style="clear: both; text-align: center;">
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We’re on the move again. I only wish it was on this road to Provence with its beautiful old plane trees that welcome you into Saint-Remy-de-Provence. Don’t I wish, but actually by the time you read this we’ll be on is an interstate that runs through Georgia, taking us to our “what-was” winter home in southwest Florida. That winter home will now become our year-around dwelling. A few weeks ago our house here in the mountains sold and we’re off on a new adventure. This is the first time in almost 30 years that we’ll not own 2 houses. <br />
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But there comes a time in your life when you realize it’s time to get off of that merry-go-around full of adventures of owning second homes and simplify and get down to one. It’s not easy to admit you might be getting too old switch homes twice a year, open and close houses for the season, keep up maintenance and bare the expenses and headaches (yes there are headaches along the way) of two houses. But we have come to that stage in our lives.<br />
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So we’re off the southwest Florida for good, or at least we’re telling ourselves that. Who knows what life will bring. Meakin is still yearning to buy a petite place in Provence. What - is he crazy? Probably. We’ve both always been a bit crazy and impulsive. This one is in Saint-Remy-de-Provence and would be perfect don't you think?<br />
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You would think we would be used to moving. After all, we’ve owned 16 houses (and lived in even more) while we climbed up career ladders. We’ve moved around a lot in our 46 years of marriage. If you count the houses we never lived in but bought with the idea of remodeling and selling, there would be even more. We were flipping houses during the 70’s in the West University and Rice area near downtown Houston before the word “flipping” was invented. But I assure you that no move is easy, no matter whether you’re accustomed to it or not. Now we have the challenge of merging 2 houses and all of their furnishing into one and trust me, that’s not an easy thing to do. We have forty-six years worth of collections and antiques to sort out and decide “does it go or does it stay?”<br />
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And worst of all, we’ll be leaving behind family in the mountains. That makes it really, really hard. But they know our ways, they know we’ll return. However, the next time it will be in a vacation rental for a month or so and not buy something again, although the temptation is always there. I can just hear one of us saying, “This house could be so nice (or cute of whatever word we use to convince the other one) if we did this or that to it.” Perhaps when we return to the mountains next year we’ll stay in this adorable <a href="http://www.vrbo.com/587779">cabin</a> near Mirror Lake in <a href="http://mycarolinakitchen.blogspot.com/2010/08/highlands-north-carolina-high-in.html">Highlands, NC</a>. It looks perfect to me. Maybe it’s for sale……just kidding.<br />
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Or maybe next fall we’ll stay in the Trail's Inn <a href="http://www.vrbo.com/312480">cabin</a>, high in the tree tops in Highlands. Who knows where we’ll land.<br />
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For now we’ll be trying our best to stay away from those impulses as we jump head first into remodeling our seriously out-of-date Florida kitchen. We’re currently on a kick of converting unattractive laundry rooms into butler’s pantries with more storage as we did in the condo we sold a couple of years ago. That project will also happen at the same time as the kitchen project. But that remodeling will take place most likely next summer.<br />
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I’ll think of you when I’m knee deep unpacking the zillions of boxes, re-arranging furniture (poor Meakin), moving pictures about to find just-the-right spot and all of the other decorating joys and frustrations of a new place. The nice part about this house is that it’s in a well established neighborhood with mature trees and close to everything. After living in the mountains with only a Walmart, which is definitely better than nothing that’s for sure, I’m looking forward to “real stores.” Two of my old stomping grounds, Saks Fifth Avenue and Macys, are practically around the corner. I’m not much of a shopper, but I do like nice things. Plus Fresh Market and a wonderful little French bakery owned by a real Frenchman from Lyon are close by and Naples (SW Florida’s version of the wealthy enclave of Palm Beach, only smaller) and its fine dining and shopping, isn’t that far away, so I know we’ll be happy there. <br />
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Coincidentally My Carolina Kitchen’s <b>7th anniversary</b> is this month. Seven years is a long time to blog on a continuous basis, but I’ve enjoyed every minute. I am also so pleased that Meakin and I have gotten the chance to meet quite a few of you and I look forward to the opportunity to meet even more of you. <br />
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I know the timing is a bit off, but with all the packing and unpacking that I will be doing, I must take a short break. When I return, we’ll take up where we left off and celebrate the start of My Carolina Kitchen’s 8th year. <br />
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See you soon.</div>
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Sam & Meakin </div>
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Sam Hoffer / My Carolina Kitchenhttp://www.blogger.com/profile/15358601435867848753noreply@blogger.com42tag:blogger.com,1999:blog-2209877942576268533.post-57438531689493488322015-10-08T01:30:00.000-04:002015-10-08T01:30:02.668-04:00My Paris Market Cookbook – a book review<div class="separator" style="clear: both; text-align: center;">
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<i>My Paris Market Cookbook: A Culinary Tour of French Flavors and Seasonal Recipes, </i>written by fellow blogger Emily Dilling, is a delightful armchair trip to Paris and Emily’s favorite markets. Emily is originally from California, but has called Paris home for the last ten years. She is passionate about food and the people who grow and make it. She runs <a href="http://www.parispaysanne.com/">Paris Paysanne</a>, a blog dedicated to discovering Paris markets and terroir.<br />
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The book centers around the various Parisian markets and Emily is an expert there. She knows where the best food markets are, including their addresses. She introduces you to her favorite vendors, local farmers and independent producers in the various arrondissements of Paris. There are also great tips on which vendors have the “best” of what the season has to offer (hint, there’re the ones with the longest lines). I know for a fact from shopping in Provence recently that it is important to get to know the various vendors in the markets. Building a repore with them assures that you’ll get the best of the season. Personally I can’t imagine finding any of these markets on my own, especially in a city the size of Paris.<br />
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With Emily’s help you’ll discover other shops you might otherwise miss. She knows where to find a great selection of made-in-France cotton tea towels (you surely don’t want to bring back anything made in China) and pretty French linen napkins and place mats that make great gifts for your friends or for yourself for that matter that are typically found in every kitchen in France.<br />
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There’s a new movement in Paris underway to provide Parisians with locally roasted ethically sourced coffee that is available in various coffee shops around the city, some even offering classes on how to make a truly great cup of coffee. One such cafe is <i>Coutume Café</i> in the 7th arrondisssement. I for one would never be able to find it without Emily’s guide.<br />
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Whenever we travel to Provence, I always take along a local guide book and it’s not always Rick Steves or Lonely Planet. I can find the Old Port in Marseille or The Palace of the Popes in Avignon on my own. Rather, I take a copy of Patricia Wells’ <i>Provence Cookbook </i>with me. I know that Patricia Wells has the knowledge that only a local possess to guide me to her favorite shops, restaurants, and markets to insure that I find the best that Provence has to offer.<br />
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Now I know who to turn to in Paris - Emily Dillings. When I stroll the streets in the City of Lights in search of best-of-the-best local markets and shops, I will have a copy of <i>My Paris Market Cookbook</i> tucked inside my Longchamps tote bag. <br />
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The recipes in the book are divided by seasons, which makes perfect sense because in France you’ll only find the foods that are in season sold in the markets. French markets would no more have Cavaillon melons for sale in the winter than they would have butternut squash in the summer. Emily’s recipes are the kind of simple and delightfully delicious seasonal favorites that appeal to me most about French food.<br />
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I’ve included three of my favorites, excerpted with permission from <i>My Paris Market Cookbook: A Culinary Tour of French Flavors and Seasonal Recipes</i> by Emily Dilling and photos by Nicholas Ball. Copyright 2015, Skyhorse Publishing, Inc.<br />
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We made this dish last week and served it for dinner with a juicy porterhouse steak and tart tossed green salad. Highly recommended.<br />
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<b>GARLICKY MUSHROOM SAUTÉ / POÊLÉE DE CHAMPIGNONS À L’AIL</b><br />
<i>From My Paris Market Cookbook: A Culinary Tour of French Flavors and Seasonal Recipes by Emily Dilling – serves 4</i><br />
Courtesy of Skyhorse Publishing, Inc.<br />
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The French rarely go overboard with their garlic, but these mushrooms are the exception. This simple side dish is easy to make and flavorful, with a healthy dose of garlic and parsley. Be sure to let your mushrooms cook slowly on low heat, releasing their juices and bringing out their full flavor.<br />
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2 pounds (1 kilo) mushrooms (chanterelles, shiitake, or even button mushrooms will work)<br />
2 tablespoons extra virgin olive oil<br />
1 medium yellow onion, thinly sliced<br />
1 medium shallot, thinly sliced<br />
4 cloves garlic, crushed and chopped<br />
2 tablespoons fresh parsley, chopped<br />
Salt and pepper<br />
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Under a thin stream of cold water, lightly wash mushrooms and remove their feet. Use a clean dish towel to dry the mushrooms, then cut them into uniform slices, about ¼ inch thick. Heat the olive oil on medium heat and sauté the onion and shallot until transparent, about 3–5 minutes. In the meantime, stir together garlic and parsley in a small bowl. Add mushrooms to the pan and cook, stirring occasionally, until they have given their juice and then the juice has been cooked off, 3–5 minutes. Add parsley and garlic and cook another 2–3 minutes, before the parsley begins to wilt. Remove from heat, season to taste with salt and pepper, and serve immediately.<br />
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These baked eggs make a simple entrée for lunch or dinner as well as a delightful egg addition to brunch. Chopped chives add a dash of color to this almost effortless French classic, which is easy to serve in individual ramekins. Emily says this has become a breakfast staple her home, where she uses fresh eggs from the <i>Marché Biologique des Batignolles, </i>page 119, to whip up a breakfast dish that is sure to please and start the day off right.<br />
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<b>BAKED EGGS WITH FRESH CHIVES / OEUFS COCOTTE</b><br />
<i>From My Paris Market Cookbook: A Culinary Tour of French Flavors and Seasonal Recipes by Emily Dilling – serves 4</i><br />
Courtesy of Skyhorse Publishing, Inc.<br />
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For each 3-inch (7½ cm) ramekin:<br />
Butter to coat the inside of the ramekin<br />
1 tablespoon crème fraîche<br />
1 large egg<br />
Generous pinch of grated Gruyère<br />
Salt and pepper to taste<br />
Chopped fresh chives to garnish<br />
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Preheat oven to 375°F (190°C). Butter the inside of each ramekin. Add crème fraîche, then crack one egg into each ramekin, without breaking the yolk. Top with grated Gruyère and a dash of salt and pepper. Place on middle rack in oven (if making several, place on a baking sheet). Bake for 6–8 minutes, until cheese is melted and eggs are set but not cooked through. The yolk should look glassy and remain still when ramekin is lightly shaken. Sprinkle with chopped chives and serve in ramekin with toasted baguette.<br />
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I am very anxious to try Emily’s recipe for socca as soon as I can get my hands on a bag of chickpea flour. We were first introduced to socca a number of years ago when we were visiting friends who had a home just north of the French Riviera area. The second day we were there they took us to the big market in nearby Antibes. We had barely had a chance to look around the stalls when our friend Tony excused himself and returned from a street vendor with a couple of what looked like a wafer thin pancake wrapped in white paper. He thrust them in our hands and said, <i>“Try these. They’re a regional specialty.” </i>It was a bit soft and crunchy at the same time. Ever since that day, I’ve been crazy about socca. <br />
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In Paris, socca can be hard to find; that’s why Emily says there’s always a line at <i>Alain’s</i> stand at <i>Marché des Enfants Rouges, </i>page 10, where the friendly vendor prepares hot-off-the-griddle socca for eager eaters. It is often eaten tapas-style, with deep-fried zucchini flowers and fish. Serve your socca fresh out of the oven, broken into jagged sections that guests can eat with their hands. Fresh ground black pepper is key to this recipe; socca should never be served without being given a few turns of the pepper mill first.<br />
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<b>CHICKPEA PANCAKES / SOCCA</b><br />
<i>From My Paris Market Cookbook: A Culinary Tour of French Flavors and Seasonal Recipes by Emily Dilling – makes 2 to 3 batches </i><br />
Courtesy of Skyhorse Publishing, Inc.<br />
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1 cup (150 grams) chickpea flour<br />
1 cup (240 mL) water<br />
2 large pinches of fine sea salt<br />
2½ tablespoons extra virgin olive oil<br />
Fresh ground black pepper<br />
Coarse sea salt (optional)<br />
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Whisk together chickpea flour, water, salt, and olive oil in a large bowl. Cover bowl with a dish towel and let sit for at least one hour. Preheat oven to 400°F (200°C). Once oven is preheated, lightly brush a baking sheet with olive oil. Pour batter into the baking sheet, creating a thin, even layer. Bake for 10–15 minutes or until golden and crispy around the edges. Remove from baking sheet by scraping and breaking socca into jagged pieces with a spatula. Repeat until all the remaining batter is used, combining scraped socca onto one large plate. Top with fresh ground black pepper and coarse sea salt, if using. Serve immediately.<br />
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For better viewing, click photos to enlarge.</div>
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<i>Disclosure</i><i>: I was given a copy of My Paris Market Cookbook to review. The opinions expressed here are mine and mine alone. The recipes are excerpted with permission from My Paris Market Cookbook: A Culinary Tour of French Flavors and Seasonal Recipes by Emily Dilling and photos are by Nicholas Ball. Copyright 2015, Skyhorse Publishing, Inc. Thank you Skyhorse Publishing for the opportunity to read and enjoy this great cookbook. You were a pleasure to work with. </i><br />
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This will be shared with Foodie Friday at Rattlebridge Farm and Miz Helen’s Country Kitchen Full Plate Thursday.</div>
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Have a great weekend everyone.</div>
<br />Sam Hoffer / My Carolina Kitchenhttp://www.blogger.com/profile/15358601435867848753noreply@blogger.com24tag:blogger.com,1999:blog-2209877942576268533.post-62749731173939444102015-09-24T01:30:00.000-04:002015-09-24T19:31:13.449-04:00Le Bistrot du Paradou<div class="separator" style="clear: both; text-align: center;">
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Le Bistrot du Paradou is as authentic as possible when it comes to a real French bistro. Located in the small and idyllic village of Paradou, it’s about a 15 minute drive from Saint-Remy-de-Provence and well within driving distance from Arles or Avignon. Another reason to visit is it's one of cookbook author Patricia Wells’ favorite bistros. <a href="http://www.patriciawells.com/">Patricia Wells</a> is well known throughout Provence and divides her time between Paris and her lovely farmhouse and cooking school in the Var department of Provence.<br />
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For better viewing, click photos to enlarge.</div>
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This quintessential French bistro is an institution that is loved and adored not only by the locals but also the international set and tourists that are “in the know.” Even though Le Bistrot du Paradou has been discovered, it feels about as far from a tourist trap as anything could possibly be. Case in point, the two couples seated next to us were from Dubai and Scotland and were spending a long weekend in their second home in nearby Saint-Remy.<br />
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The atmosphere in the bistro oozes with character and old world charm, the generous servings of fabulous food, wine, and cheese, all served in a leisurely fashion, never disappoint. You can tell by the pictures that it is a warm and friendly bistro. <i>Dejeuner</i> (lunch) is 49 euros per person and includes wine, dessert, and coffee.<br />
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As you can see, each day of the week features a set menu with specialties of the area, such as aioli, lamb, lapin (rabbit) and Breese chickens. We wisely called a couple of weeks in advance for a reservation for Tuesday, the day their wonderful local lamb, <i>Agneau de Pays</i>, is on the menu. Local lamb is also one of the most popular dishes in Provence. We had house guests and didn’t not want them to visit Provence without having the pleasure of dining here. I can’t emphasize enough how essential it is to make advance reservations for this very popular bistro. <br />
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Here are examples of our meal.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuaOTDwXC41RQIAudI5oOIXsEHIPnhmT4t7OJ2blBsMiTMnrmTSET_HFsRdDq1HUc3j7GXm-NLh4FMKkIcRReS_PhU41X6NbwW9OuZcuOOcTJSyt2GIWF4cYGrw4ujGWhyZ2VcM4DAORU/s1600/Bistrot+de+Paradou+15WM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuaOTDwXC41RQIAudI5oOIXsEHIPnhmT4t7OJ2blBsMiTMnrmTSET_HFsRdDq1HUc3j7GXm-NLh4FMKkIcRReS_PhU41X6NbwW9OuZcuOOcTJSyt2GIWF4cYGrw4ujGWhyZ2VcM4DAORU/s640/Bistrot+de+Paradou+15WM.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salade Italienne - Italian salad</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Wt-5htGdnF3iZSdTmaoldmSRcIGmDkKlLJg08cEjrL7s-CcVkr8aoKy3oS3yQLI0hOISjOsQzwDW9REVIloNmFGtt9w-pZ_n9H6L7AvDdGGOg6pHqDu7x9HzWoyb3EZlABHkselfY_I/s1600/Bistrot+de+Pardou+16WM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Wt-5htGdnF3iZSdTmaoldmSRcIGmDkKlLJg08cEjrL7s-CcVkr8aoKy3oS3yQLI0hOISjOsQzwDW9REVIloNmFGtt9w-pZ_n9H6L7AvDdGGOg6pHqDu7x9HzWoyb3EZlABHkselfY_I/s640/Bistrot+de+Pardou+16WM.jpg" width="514" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sauccisson lyonnaise aux Pistaches - Sausage with pistachios and lentil salad</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUNTaGw7wT8rxd_c6YiKYaHw3t3srNdZNtmppiKriDDiqXBsQLvIZ2uG91GANikhfVikMVEGfLud9ThxUtXdnChECweaXL1RzBJNkXPmGm4Exlb2DtOodVrTJEdNMTLdzgH_rBuMvzyuk/s1600/Bistrot+de+Pardou+18WM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUNTaGw7wT8rxd_c6YiKYaHw3t3srNdZNtmppiKriDDiqXBsQLvIZ2uG91GANikhfVikMVEGfLud9ThxUtXdnChECweaXL1RzBJNkXPmGm4Exlb2DtOodVrTJEdNMTLdzgH_rBuMvzyuk/s640/Bistrot+de+Pardou+18WM.jpg" width="580" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gigot d'Aneau - roasted lamb </td></tr>
</tbody></table>
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This is the cheese tray, which is passed from table to table after you make your selections. Can you imagine a more generous cheese course?<br />
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If you have room for dessert, they're all homemade at Le Bistrot du Paradou. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxO_td8XoaNWv53Q3VtDFJSb1vajMi_C-FCssL3QiQJ0cYrD9TpB25n-4pREjfGWDW2yeLVeK-gZNryQV5THn5z0Cr5hzramjeM8cVARm3vGbAp3LOTxkDRxxo1LR15yfp-qDNyg1UNs4/s1600/Bistrot+de+Pardou+22WM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxO_td8XoaNWv53Q3VtDFJSb1vajMi_C-FCssL3QiQJ0cYrD9TpB25n-4pREjfGWDW2yeLVeK-gZNryQV5THn5z0Cr5hzramjeM8cVARm3vGbAp3LOTxkDRxxo1LR15yfp-qDNyg1UNs4/s640/Bistrot+de+Pardou+22WM.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mousse au chocolat</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Creme caramel</td></tr>
</tbody></table>
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Thanks for our friendly waiter, Meakin was able to have a peek in the kitchen. That’s the Chef in the green jacket that the waiter is kissing on the cheek.<br />
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<div style="text-align: center;">
<b>Le Bistrot du Paradou</b></div>
<div style="text-align: center;">
57 Avenue de la Vallée des Baux</div>
<div style="text-align: center;">
13520 Paradou, France</div>
<div style="text-align: center;">
+33 4 90 54 32 70</div>
<div style="text-align: center;">
Reservations are essential<br />
A "do-not-miss" experience when you're in Provence<br />
Highly recommended - you'll thank me for this one<br />
The bistro doesn’t have a website, but you can find them on <a href="https://www.facebook.com/Bistrot-du-Paradou-251201064893399/timeline/">Facebook</a> </div>
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Although it was very tempting to take a leisurely drive through the countryside after this splendid meal and retire to our house for a nap, we wanted to introduce our guests to the <a href="http://www.moulin-cornille.com/v2/index.html">Moulin Jean Marie Cornille</a>, an olive oil mill dating back to 1610 in the nearby tiny village of Maussane-les-Alphilles. Most olive oils are pressed from a single variety of olives, but here they are pressed from a variety of olives. Patricia Wells calls Jean Marie Cornille’s olives oils “the Chateauneuf-du-Pape of olive oils.” I don’t know how you could get a higher recommendation.<br />
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While browsing and tasting their various olive oils in Cornille boutique, we purchased two bottles of olive oil for our French kitchen to use in vinaigrettes and also for dipping pieces of crusty French bread. One was a virgin black olive oil that uses only black (ripe) olives with a fruity flavor that was reminiscent of cooked artichokes. The other bottle was a green extra virgin olive oil that was also fruity with undertones of fresh almonds, grapefruit, and fresh artichokes. Meakin had a peek inside the 17th century mill and here is a close-up photo of one of the granite stone wheels that they use to press the olives on arrival at their mill.<br />
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Olive harvest time begins at the end of October and lasts until the end of December. For more about olives and how they are grown, click <a href="http://www.moulin-cornille.com/v2/product_info.php?cPath=22_24&products_id=33">here</a>. For more about how the olives are harvested and pressed, I think you’ll enjoy this informative video, link <a href="http://www.moulin-cornille.com/v2/product_info.php?products_id=74&osCsid=50dc95e033050fbcdc1c8ecaeba4a506">here</a>. You’ll see the special combs and nets that are used to harvest the olives and the plastic crates that are used for transporting the olives to the mill, along with interesting photos of how the huge granite wheels such as the above press the olives to produce the oil. <br />
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<div style="text-align: center;">
<b>Moulin Jean Marie Cornille</b></div>
<div style="text-align: center;">
Rue Charloun Rieu</div>
<div style="text-align: center;">
13520 Maussane les Alpilles</div>
<div style="text-align: center;">
+33 (0)4 90 54 32 37</div>
<div style="text-align: center;">
Highly recommended if in the area</div>
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I was anxious to try Le Bistrot du Paradou’s lentil and sausage salad that they served as an <i>entree</i> (appetizer) at home. It satisfied me as a light dinner or also makes a nice beginning to a French meal. They used a Lyon sausage with pistachios, which I couldn’t find, so I substituted garlic sausage that gave the look and feel of what I was after to the dish. It’s important to use French green lentils because they have a nutty flavor and don’t fall apart as ordinary supermarket lentils tend to do. Just be sure not to overcook the lentils and you’ll be fine.<br />
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<b>French Lentil Salad with Garlic Sausage</b><br />
<i>From My Carolina Kitchen, serves 4</i><br />
<a href="https://sites.google.com/site/mycarolinakitchen/french-lentil-salad-with-garlic-sausage">Printable Recipe</a><br />
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1 cup French green lentils<br />
4 ½ cups cold water<br />
Kosher salt<br />
1 tablespoon extra-virgin olive oil, plus more for drizzling<br />
1 medium peeled onion, finely chopped<br />
1 medium carrot (or 2 small ones), peeled & finely chopped<br />
1 teaspoon fennel seeds<br />
3 tablespoons chopped fresh flat-leaf parsley<br />
Freshly ground black pepper<br />
1 tablespoon red wine vinegar, more to taste<br />
14 to 16 ounces fully cooked garlic sausage<br />
4 fresh sprigs of parsley for garnish, optional<br />
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In a heavy 2 quart saucepan or stockpot, bring lentils and 1 teaspoon salt to a boil, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart. This will take between 12 and 25 minutes. Taste as you go along for doneness.<br />
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While the lentils simmer, heat 1 tablespoon extra-virgin olive oil in a non-stick sauté pan over moderate to low heat, then cook onions, carrots and fennel seeds, covered, stirring occasionally, until vegetables are very tender but not browned, about 10 minutes, then add a bit of kosher salt to taste.<br />
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Meanwhile slice the garlic sausage into ¼” slices. Heat sausages over low heat, taking care that they do not brown. You want them just to heat through.<br />
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To serve, place a good size spoonful of lentils in the center of 4 plates and arrange 4 slices of the garlic sausages around the lentils. Drizzle with a bit of extra virgin olive oil if you wish and serve right away, garnished with a sprig of fresh parsley if desired.<br />
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I haven’t had a chance to roast a lamb since we’ve returned, but had I, I would have definitely chosen this recipe from Patricia Well’s <i>Bistro Cooking</i>. We have used this recipe for lamb on numerous occasions and it has never failed us.<br />
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<b>Roasted Leg of Lamb</b><br />
<i>Gigot roti au gratin de Monsieur Henny, serves 8 to 10</i><br />
<i>Adapted from Bistro Cooking by Patricia Wells</i><br />
<a href="https://sites.google.com/site/mycarolinakitchen/roasted-leg-of-lamb">Printable Recipe</a><br />
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1 boneless leg of lamb, about 6 to 7 pounds<br />
5 cloves of garlic, peeled and sliced into very thin slivers<br />
2 pounds of baking potatoes, peeled and very thinly sliced<br />
5 medium tomatoes, thinly sliced<br />
2 large yellow onions, thinly sliced<br />
Kosher salt and freshly ground black pepper<br />
1 T chopped fresh thyme<br />
2/3 cup dry white wine<br />
¼ cup extra virgin olive oil<br />
1 tablespoon chopped fresh rosemary<br />
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Preheat the oven to 400F. Arrange the vegetables as follows: first a layer of the potatoes, then the onions, followed by the tomatoes. Season each layer with one third of the garlic and thyme plus some salt and pepper. Pour the wine over the vegetables, followed by the olive oil.<br />
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Trim the leg of lamb if it’s fatty. Season liberally with salt and pepper and sprinkle with the fresh chopped rosemary. Place a rack over the vegetables to hold the lamb. Roast, uncovered, for about an hour and fifteen minutes, turning the lamb every 15 minutes and basting it with some of the liquid underneath. For rare to medium rare, remove the lamb from the oven when it reaches 125 degrees for rare and 130 for medium rare. Tent the lamb with foil and let it sit for 15 to 20 minutes to rest. Slice and serve alongside the vegetables.<br />
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For better viewing, click photos to enlarge.</div>
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This will be shared with <a href="http://designsbygollum.blogspot.com/2015/09/foodie-friday-and-everything-else_24.html">Foodie Friday</a> at Rattlebridge Farm and Miz Helen’s Country Kitchen Full Plate Thursday.</div>
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Have a great weekend everyone.</div>
<br />Sam Hoffer / My Carolina Kitchenhttp://www.blogger.com/profile/15358601435867848753noreply@blogger.com25tag:blogger.com,1999:blog-2209877942576268533.post-47369321932998792812015-09-17T01:30:00.000-04:002015-09-23T20:32:35.281-04:00La Cantina Italian Pizzeria, Saint-Rémy-de-Provence <div class="separator" style="clear: both; text-align: center;">
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La Cantina in <i>Saint- Rémy-de-Provence</i> quickly became one of our favorite restaurants during our recent visit to Provence. We had gotten to know and like the owners, Claude and Dana, on our trip several years ago when they owned <a href="http://mycarolinakitchen.blogspot.com/2009/03/bistros-of-provence-part-2-le-petite.html"><i>Bistro Decouverte</i>.</a> Friends had told us that not long after we saw them then that they sold their very successful bistro and opened an Italian pizzeria across the street and finding them was one of our first priorities. We quickly became regulars at La Cantina and dined there for lunch or dinner at least once a week, often more. I loved it that they put VIP by our name on the reservations list.<br />
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It didn’t take long for us to realize that not only does La Cantina make the best pizza in all of <i>Saint-Rémy</i>, but we thought it was the best pizza we had ever tasted. Our favorite on the menu was the Pizza Margherita shown above and consists of tomato sauce, mozzarella cheese and beautiful fresh basil leaves. La Cantina’s dough is made from Italian flour and yeast, ferments for a minimum of 48 hours, then spread by hand to bring that nice crunch everyone loves to the pizza. More about their dough <a href="http://www.lacantinasaintremy.com/pain.html">here</a> on their website. Another secret to the success of their pizza is they have two new professional pizza ovens from OEM Optymo Concepts - the very first ones to be installed in France. Read more about these ovens <a href="https://www.facebook.com/La-Cantina-225102094280697/timeline/">here</a> on La Cantina's Facebook page.<br />
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The pizza arrives at your table with a fabulous arugula salad, also called a rocket salad in France. The salad was served in a bowl family style along with a crusty baguette.<br />
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The arugula was dressed in a simple balsamic vinaigrette and topped with a very generous serving of shaved Italian Parmigiano-Reggiano cheese.<br />
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If you prefer a more substantial salad, we recommend their rocket salad accompanied by asparagus spears dressed with a creamy Parmesan cheese sauce.<br />
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La Cantina also has a nice selection of specialty salads and antipasti. We invited author and blogger Vicki Archer of <a href="http://vickiarcher.com/">French Essence</a> to lunch at La Cantina while we were there and her favorite salad is La Cantina’s “La Grande,” shown above. It consists of rocket, cherry tomatoes, artichoke hearts, bresole, mozzarella and Parmigiano-Reggiano cheese. La Cantina is also one of Vicki’s favorite restaurants and she and her family dine there often and know Claude and Dana well.<br />
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La Cantina’s affogato was one of the best I’ve ever tasted. Affogato is one of my all time favorites and I order it every time I see it on a menu. It is an Italian coffee based beverage and makes a great ending to a rich meal. There are only 2 ingredients in an affogato – hot espresso and cold vanilla gelato. The combination of these two simple ingredients creates the most delicious cup of coffee you’ve ever had.<br />
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Claude has a rich history with wine and food and was named “Sommelier of the Year” in London in 1999. He has worked with other food greats such as Joel Robuchon and Marco Pierce White. We highly recommended that when dining at La Cantina you allow Claude to choose your wine. You will definitely not be disappointed with his choice.<br />
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The day of the running of the sheep, the <i>Fête de la Transhumance</i>, we arrived in <i>Saint-Rémy</i> very early and promptly went to La Cantina to reserve one of their outside tables by the street. Claude graciously arranged a reservation for us to sit as close to the street as possible and put a “reserved” card on our table. I'm the blonde at the middle table. You can see how close our table was to the street.<br />
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The <i>Fête de la Transhumance</i> in <i>Saint-Rémy-de-Provence</i> is without a doubt the most famous festival in the south of France. <i>Transhumance</i> brings back to life the day the shepherds move their sheep to the mountains for the summer. It is a traditional and moving fête dear to the hearts of the Provençal people. Read more about it <a href="http://www.avignon-et-provence.com/tourism/fete-transhumance/#.VfhshxFViko">here</a>.<br />
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The sheep are marched through the center of the village and what a thrill to see. It was so exciting to sit so close to the sheep as they ran by. We were actually able to reach out a touch a couple and were surprised their coats were not as soft as they looked. I’ll have more about this festival in another post.<br />
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While the sheep and shepherds passed by right in front of our eyes, we shared La Cantina’s delicious antipasto plate. <i>Merci beaucoup</i> to Claude for reserving these ring side seats for us.<br />
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Whatever you do, if you are anywhere near in <i>Saint- Rémy-de-Provence</i>, do not miss a chance to dine at La Cantina. I can’t recommend it highly enough and I am positive that you won’t be disappointed.<br />
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<b>La Cantina</b><br />
"The best pizzeria in Provence"</div>
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18 Boulevard Victor Hugo</div>
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13210 Saint-Rémy-de Provence, France</div>
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04 90 90 90 60 </div>
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Closed Mondays</div>
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Reservations recommended<br />
<a href="http://www.lacantinasaintremy.com/restaurant.html">Website</a> & <a href="https://www.facebook.com/La-Cantina-225102094280697/timeline/">Facebook</a> page<br />
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I know some of you are hoping for or expecting recipes. As much as I enjoy visiting with professionals about what makes their food so good, I am not comfortable asking them for their recipes. Sorry, I’m just not. But the good news is that I've tried my own versions of some of these recipes and I’ll share what I’ve found with you.</div>
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I’ve made the arugula salad frequently since we’ve returned. I take handfuls of fresh baby arugula and dress it with a vinaigrette composed of 1 part best-quality aged balsamic vinegar to 3 parts extra-virgin olive oil, add a good sprinkle of French sea salt to the vinaigrette, then top the dressed salad with lots of freshly shaved Italian Parmigiano-Reggiano cheese, the best quality I could find. Claude didn’t skimp on the cheese and neither did I.<br />
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I did ask Claude about his sauce for the asparagus and he said it was just cream and Parmesan. I found several Parmesan cheese cream sauces on the web and the one <a href="http://recipes.howstuffworks.com/parmesan-cream-sauce-recipe.htm">here</a> tastes similar to his. My recipe for preparing poached asparagus can be found <a href="https://sites.google.com/site/mycarolinakitchen/basic-recipe-for-poached-asparagus">here</a>. We served the asparagus as an accompaniment to a steak the other night. Right before it was served I sprinkled a dusting of bright red Aleppo pepper flakes over the cream sauce to add a touch of color and a peppery flavor. It was delicious.<br />
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<tr><td class="tr-caption" style="text-align: center;">Photo from Bialetti's website</td></tr>
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Regarding the affogato, it’s a breeze to make at home, although mine never turns out as pretty as Claude’s. I did find that the espresso they serve in France was out-of-this-world fabulous and so is French gelato. I haven’t been able to duplicate either here. To make affogoto, simply brew some espresso, and for every scoop of gelato, top it with about 1 ounce of hot espresso. I use a <a href="http://www.bialetti.com/coffee/stovetop/moka-express-c-1_7_22.html">Bialetti Moka Express pot</a> like the one above. They’ve been making these little pots since 1933. An Italian neighbor once shared her secret espresso many years ago. Now, just like she did, before brewing my espresso I sprinkle the coffee with a pinch or two of sugar and anise seeds before I brew it to give the coffee a hint of anise flavor. For a perfect affogato, it’s best to brew your espresso just before serving it so everything is as fresh as possible. I’ve also read to chill your glass and make sure the gelato is very, very cold and I think that would keep the gelato from melting right away, which mine has the tendency to do. I don’t know what Claude’s secret was, but his gelato wasn’t melting when it was brought to the table.<br />
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This will be shared with <a href="http://designsbygollum.blogspot.com/2015/09/foodie-friday-and-everything-else_17.html">Foodie Friday</a> at Rattlebridge Farm and Miz Helen’s Country Kitchen <a href="http://www.mizhelenscountrycottage.com/2015/09/full-plate-thursday-9-24-15.html">Full Plate Thursday</a>.</div>
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Have a great weekend everyone.</div>
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<br />Sam Hoffer / My Carolina Kitchenhttp://www.blogger.com/profile/15358601435867848753noreply@blogger.com24tag:blogger.com,1999:blog-2209877942576268533.post-83846036286304971942015-09-10T01:30:00.000-04:002015-09-16T20:38:17.322-04:00Behind the Scenes in a French Bakery - Every Foodie's Dream<div class="separator" style="clear: both; text-align: center;">
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If you’re like we are, you’ve always dreamed of being able to go behind the scenes of a French bakery and <i>patisserie</i> to see what happens there. Well, today you are in for a real treat because that’s exactly what we are going to do. Actually it’s a double treat because this bakery is not only a <i>boulangerie</i>, but a <i>patisserie</i> as well.<br />
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This post is long, but honesty, how often do you get to go behind the scenes of a true French <i>boulangerie & patisserie</i>? Don’t worry, it’s mostly pictures anyway, so grab a cup of coffee and sit back. My husband Meakin has arranged for us to experience the day-to-day activities that take place in actual French bakeries every day of the year throughout France.<br />
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So it’s all yours Meakin.<br />
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On our first morning in Maillane I set out on a mission – to find a bakery and get started on the right foot. I needed a baguette, a few croissants for breakfast, and something sweet for dessert for our first dinner in Provence. The bakery was only a four or five minute walk from our house and I was really looking forward to learning the layout of the town along the way. When I turned the first corner I saw the sign for the Fassy Bakery AND a man with a large tray of baguettes going “into” rather than “out of” the bakery. What is this all about?<br />
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I got my bread and things and then, trying not look like a CIA spy, I waited to see where this man would go when he finished his delivery. My sleuthing was rewarded after a few short minutes - the same man came out, crossed the street, and slipped into the very unassuming door in a building across the street with no sign.<br />
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On the way home I walked quickly by the building and looked in. Here I found the baker for the bakery across the street and his support team. As it turned out, a very old bakery… 7 generations old.<br />
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Several days passed. I was on my way home from the bakery and, with a baguette tucked under my arm, I finally got around to sticking my head in the door. <i>“Good morning, my name is Meakin. My wife Sam & I are staying here in your beautiful village for the next two months. May I come in?”</i> (all in broken French that probably wouldn’t pass for 3rd grade, but was good enough to get things started). The owner, Jean Pascal (the man carrying the baguettes across the street on the tray and also below) looked up and said, <i>“Oui. Bonjour Monsieur. Voulez-vous un café?” </i>(would you like a coffee?) And that, as they say, was the beginning of a beautiful friendship.<br />
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I spent many happy hours in the bakery, taking pictures and visiting with Jean Pascal and his wonderfully talented staff. My French got better and their English did as well. They all had taken English in school, but here in this small village there wasn’t much of a chance to practice it and they were reluctant to try. As our relationships grew, they grew more confident and tried what they called a very hard language. One of these great folks was Ralph (“Ralphie”.) He was younger and had the most beautiful English with the musical French tones. Later you will see a sequence of pictures where he walked me through all the steps involved as he turned out 200 perfect baguettes a day.<br />
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Here Jean Pascal is misting the dough. This misting process (a fine spray of water) helps promote that nice crunchy crust that we all love.<br />
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The tarts from the Fassy bakery were pieces of art both to the eyes and the taste buds. Blandina makes each one with tender love and care. While taste is the biggest test, we first start to enjoy food with our eyes and these were something to behold. As a side note, notice the flat of “Driscoll” raspberries (click photo to enlarge) on the work table. Most of Driscoll’s berries are grown in the USA, along with two farms in South America. When I commented on the beautiful berries, Jean Pascal got a box from the cooler and pointed with pride to this fruit flown all the way from the USA.<br />
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Every organization must have a “go to” employee and Anthony (Tony) above is just that. He is valuable beyond belief. Not only is he an artist with cakes and other sweet delights, he has a total knowledge of the entire business. When Jean Pascal and his beautiful family want a vacation, they can count on Tony to run the business with the same precision and care as JP. Truth be told, he is almost family.<br />
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In the next photos you can see a cake with the decorative lines on the icing for a special look. How in the world do they do that? Watching and asking questions, I found the trick. First you make a small pastry bag by rolling wax paper into a cone, cut the tip off, fill it with chocolate and you’re ready to “draw” lines on a cold plate. A cold plate is nothing more than a sheet of metal that has been in the freezer. When the chocolate lines are drawn on the plate, they harden and then you have nice lines of chocolate to decorate the cake. This is not easy. Tony let me try…and I repeat. This is not easy.<br />
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On many occasions Tony would call me over, swipe his pastry knife through a cream or glaze, then wipe it on my finger and say <i>“Ici essayer cette”</i> (here try this). One of these tastings prompted the question, <i>“What makes this so good?”</i> Tony held up a big brown bottle and said with a huge grin, <i>“rum.”</i><br />
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The birth of a baguette</div>
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Raphial (Ralphie) took me under his wing and, with beautiful English, walked me through the steps taken to make the perfect baguette.<br />
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Big powerful mixers combine full bags of flour with water and yeast. The mixing tub is so big that it has to be moved on casters to the next station.<br />
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Now it is divided for the first time and three big mounds are placed on the work bench.<br />
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The big pieces are divided by hand into smaller units and are weighed and trimmed or added to make just the right amount on the balance scale.<br />
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Finally these weighed portions are placed on a hydraulic press to be divided for the last time into individual baguette portions.<br />
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Not only does Ralphie knead two baguettes at a time, he actually carries on a conversation with me, telling me about his pastry final exam that he is going to take tomorrow… he passed with honors.<br />
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Here we see the master at the rolling machine giving each individual baguette his special touches for just the right finished look and size.<br />
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These finished baguettes were being delivered to the school for student lunches.<br />
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In this photo Jean Pascal is making a <i>fougasse</i>, a special type of Provencal bread. The <i>fougasse</i> is slashed or sculpted to resemble an ear of wheat. It is similar to an Italian focaccia. The Provence version often contains olives, cheese, and anchovies, which some say is a primitive form of pizza without the tomatoes. You’ll see photos of the finished product in cases in the <i>boulangerie</i> later in the post. <br />
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Here Jean Pascal is assembling a <i>Pan Bagnat </i>(pronounced <i>pan banhat</i>). It is a specialty sandwich from Nice that is very popular for lunch throughout Provence. Its name is derived from the local Provencal language and means a bathed/wet bread. The sandwich is based on the classic <i>Salade Nicoise</i>, a salad composed of raw vegetables, hard boiled eggs, anchovies and tuna. The bread is bathed in a French vinaigrette (never with mayonnaise). It’s normally made on a <i>pain de campagne</i>, a whole wheat bread formed in a circle, although I’ve seen a French baguette used. You’ll find <i>Pan Bagnets</i> sold in local bakeries and markets throughout Provence.<br />
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Now it’s afternoon and the end of the day. The guys are standing in the doorway, ready to go home and relax. The next day at 4 am they start all over again.<br />
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This is the Fassy store and Jean Pascal’s mom’s home is located above. They also own a newspaper and magazine shop, which is a part of their <i>boulangerie & patisserie</i>. Here are some photos from the inside of their store of their beautiful pastries and breads.<br />
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Sweet tarts, whole and individual servings, éclairs, French macaroons and below, small rectangular loaves of dense sweet breads in a variety of flavors – chocolate (my absolute favorite), orange, fruit confits and lemon. Many a night we had a slice of this delicious rich chocolate bread with a couple of fresh strawberries as our dessert - what a treat.<br />
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More éclairs, <i>Opéra gateau</i> (layers of coffee flavored butter cream, thin slices of syrup-soaked cake & a <i>ganache</i> are all covered in a smooth, dark chocolate glaze – devastatingly rich – a chocolate lover’s dream), <i>millefeuille</i> (layers of flaky puff pastry are sandwiched with vanilla custard to make the rectangular <i>millefeuille</i>) and other tarts and sweet treats.<br />
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<i>Tuilles</i>, thin sweet and crispy cookies named for French <i>tuilles</i> (tiles) that line the rooftops of French country homes in Provence. Crispy and delicious, these are sold by the gram.<br />
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Several savory loaves of <i>fougasse</i>, some with goat cheese, Roquefort cheese, ham and mushrooms, chorizo, and anchovies, a pizza with mushrooms, a couple of savory <i>Roule</i> sandwiches, one with cheese and one with sausage, a quiche and a <i>croquet monsieur</i> (a French baked or fried ham and cheese sandwich topped with grated cheese).<br />
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<i>Fougasse</i>, this time sweet with orange and chocolate, brioche with pralines, the <i>Pan Bagnet</i> sandwiches that we saw Jean Pascal making above (a favorite lunch for people on-the-go in Provence). In the front row are a <i>pissaladière</i> (an onion and anchovy tart) and various pizzas, some with anchovies, or mozzarella, Gruyere cheese, ham or mushrooms. On mornings when we planned a road trip and would be away all day, often we brought a couple of these wonderful pizzas home with us to serve as an easy dinner that day. <br />
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A same sweet <i>fougasse</i> flavored with orange flower water and dusted with confectioner’s sugar, a brioche <i>Modane</i> (a cousin of <i>pannatone</i>), croissants with almonds, a crispy <i>palmier</i> (often called an elephant ear due to its shape – they are wonderful for breakfast), and other sweet French treats with almonds and chocolate.<br />
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Lots of baguettes and different various French breads.<br />
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Jean Pascal Fassy with his mother in their shop.<br />
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<i>Merci beaucoup</i> today to Jean Pascal and his great staff for the opportunity to be a “fly on the wall.” Thank you for sharing your morning with us so we could see what actually goes on behind the scene in a real French <i>boulangerie / patisserie</i>.<br />
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A last thought…this experience was unusual to say the least. Out of this story came friendships that will last both of us for a very long time. We were invited to Jean Pascal’s house for <i>aperitifs</i> with his beautiful wife Nathalie and we had them to our home for a quiet dinner. Nathalie’s English was very limited, but because we wanted to, we found a way to “talk” with our broken French, sign language, a shrug of the shoulders, or just a nod of the head and a smile. The warmth can be demonstrated further by the sweet way Jean Pascal would say, <i>“This is for Sam”</i> when he handed me a small bag to take home when I stopped by for our baguette. When I peeked in the paper bag, there was something sweet he had chosen just for her. This he did several times a week.<br />
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<b>Fassy Boulangerie / Pâtisserie / Presse</b></div>
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4 Cours Jeanne d’arc</div>
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13910 Maillane</div>
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France</div>
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+33 4 90 95 74 01</div>
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For better viewing, click photos to enlarge.</div>
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This will be shared with <a href="http://designsbygollum.blogspot.com/2015/09/foodie-friday-and-everything-else_10.html">Foodie Friday</a> at Rattlebridge Farm and Miz Helen’s Country Kitchen <a href="http://www.mizhelenscountrycottage.com/2015/09/full-plate-thursday-9-17-15.html">Full Plate Thursday</a>.</div>
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Have a great weekend everyone.</div>
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<br />Sam Hoffer / My Carolina Kitchenhttp://www.blogger.com/profile/15358601435867848753noreply@blogger.com39tag:blogger.com,1999:blog-2209877942576268533.post-31601322366084697492015-09-03T01:30:00.000-04:002015-09-03T20:16:17.644-04:00A 6th Generation French Butcher’s Recipe for Blanquette de Veau<div class="separator" style="clear: both; text-align: center;">
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Allow me to introduce you to our friend Christopher, who you will remember from my last post about his stuffed tomatoes, or in French <i>tomates farcies</i>. This picture was taken one day when he and Meakin were having a little fun. Christopher and his wife Colette own the Utile, a small local grocery store with a butcher shop in the village of Maillane, about 7 kilometers north of Saint-Remy-de-Provence.<br />
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Maillane is the home of the French Nobel Prize winner and poet <a href="http://www.britannica.com/biography/Frederic-Mistral">Frédéric Mistral</a>. His home is right down the street from Christopher and Colette's shop.<br />
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Mistral was born in 1830 in Maillane and died in March of 1914. His father was a well-to-do farmer and Mistral himself was wealthy enough to live without following a profession. In 1854, along with several friends, Mistral dedicated himself to the rehabilitation of the Provencal life and language. His attempts to restore the Provençal language to its ancient position did not succeed, but his poetic genius gave it some enduring masterpieces, and he is considered one of the greatest poets of France. Many of the people of Provence, including Christopher and Colette, spoke in the charming old Provencal dialect. It was quite lovely.<br />
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Here is a peek inside Mistral’s home in Maillane. Photographing inside his home wasn’t allowed, so these pictures were taken from the beautiful book <i><a href="http://www.amazon.com/dp/2080111396/ref=rdr_ext_tmb">Living in Provence</a></i>. His home was filled with awards and lovely reminders of his achievements. As you can see, Mistral and his wife lived quite well.<br />
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We became very fond of Colette and Christopher during our stay in Maillane. The week before we left we gave Collette an orchid as a gift for their kindness.<br />
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They were both very charming and took us under their wing and were so nice to us. Even considering the language barrier, we managed to visit about what everyone around the world visits with their friends about – the weather, politics, what vegetables are in season that day – those kinds of things. Hardly a day went by that we didn’t stop in their shop for our fresh vegetables, some meats and cheese, and of course a bottle of rosé wine. Many a night we dined on dishes prepare by Christopher. Here's a photo of <i><a href="https://fr.wikipedia.org/wiki/Ris_de_veau">Ris de veau</a> </i>that he made especially at our request. It was magnificent.<br />
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Here’s a peek inside his meat case. Sorry for the poor pictures. Overhead fluorescent lighting isn’t the best for taking photos, but you’ll get the idea.<br />
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Christopher is a 6th generation butcher and he’s shared his recipe for a <i>blanquette de veau</i> with us today. We brought this dish home many times during our stay, especially if we were having guests.<br />
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A <i>blanquette de veau</i> is a French veal stew in which neither the veal nor the butter is browned in the cooking process. When the meat and fat is cooked this way, it is called <i>en blanquette</i>. <i>Blanquett</i>e has an important place in historical French cuisine and became a classic of bourgeois cooking. Because this is a classic “white stew,” it should not be served with any items that would add color.<br />
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I’m ashamed to say that the only picture that I have of Christopher’s <i>blanquette de veau </i>was taken when we had some left-over and I added a couple of more carrots to stretch it and garnished it with chopped parsley. <i>Do not</i>, and I repeat, <i><b>do not do this</b></i>. <i>Blanquette de veau</i> is supposed to be a white veal stew. By adding them, it took away the authenticity of the dish. It was a big mistake on my part. I apologize to Christopher as well and also thank him for sharing his recipe. Translating from French to English, even with help from translating programs, can be problematic. I’ve interpreted the translation to the best of my knowledge and abilities. If you prefer, here is a <a href="http://www.sciencemadesimple.com/conversions.html">link</a> to a metric conversion chart.<br />
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There is a step near the end of the recipe where you add a raw egg to some of the hot liquid from the veal that requires “tempering”. Tempering is a cooking term for what you do when you add a small amount of hot liquid to a cool liquid to prevent the cool liquid from cooking or setting. According to <a href="http://whatscookingamerica.net/Glossary/T.htm">Linda’s Culinary Dictionary</a>, the word temper means “to slowly bring up the temperature of a cold or room temperature ingredient by adding small amounts of a hot or boiling liquid. Adding the hot liquid gradually prevents the cool ingredient from cooking or setting.” Tempering is often called for in sauce making when you incorporate raw eggs into a hot dish. <br />
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<b>Christopher’s <i>Blanquette de Veau</i></b> <b>(Veal Blanquette)</b><br />
Serves 6<br />
<a href="https://sites.google.com/site/mycarolinakitchen/christopher-s-blanquette-de-veau-veal-blanquette">Printable Recipe</a><br />
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1.2 kilos (approximately 2 ½ pounds) of calf (veal), cut into 1” chunks <br />
1 glass of dry white wine (about 1 cup)<br />
1 onion, peeled and diced<br />
1 carrot, peeled and cut into ½” slices<br />
Salt and pepper<br />
50 grams of butter, about 3 tablespoons<br />
50 grams of all-purpose flour, about 3 tablespoons<br />
1 <i>bouquet garni</i>, see cook’s notes<br />
1 raw egg yolk<br />
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Place the pieces of meat in a <i>cocotte</i> (a fireproof casserole or a cast-iron Dutch oven) and cover with cold water. Add the onion, carrot and to the veal along with the <i>bouquet garni</i> and salt and pepper. Bring the mixture to a boil, the lower the heat, cover and let it bubble gently for about an hour. Remove the meat, vegetables and the <i>bouquet garni</i> to a strainer. Discard the <i>bouquet garni</i>, but cover the strained meat and vegetables and set aside. Separately, set aside the strained stock. <br />
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Wipe out the <i>cocotte</i> and return to medium heat to make a roux. Melt the butter in the pan, and then add flour and cook, whisking constantly until smooth and the mixture turns a light brown, about 2 minutes. Return the stock and bring to a boil; cook until thickened and slightly reduced, about 15 minutes. Return veal and vegetables to sauce, and cook until thoroughly warmed through, about 10 to 15 minutes.<br />
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Place the egg yolk in a heatproof bowl and slowly add a ½ cup of the hot liquid from the <i>cocotte</i>. Whisk them together (this is called “tempering”), then add that mixture back into the hot liquid in the <i>cocotte </i>and simmer, stirring occasionally for 5 minutes, or until thickened. Taste for seasonings and correct as necessary. The <i>blanquette</i> is now ready to serve. If desired, serve over white rice or white buttered noodles.<br />
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<u>Cook’s notes</u>: A <i>bouquet garni</i> a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and various stews. The bouquet is cooked with the other ingredients, but is removed prior to consumption. There is no generic recipe for <i>bouquet garni</i>, but most recipes include fresh thyme and a bay leaf. Depending on the recipe, the bouquet garni may also use fresh parsley, basil, burnet, chervil, rosemary, peppercorns and tarragon. For today’s recipe I would suggest sprigs of fresh thyme, fresh parsley and a bay leaf.<br />
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The carrot is added for flavor, not for color. If you prefer, you may discard it before serving.<br />
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The photo above is one of pretty flower shops in Maillane. The French love their flowers and this shop was quite busy every time we visited.<br />
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For better viewing, click photos to enlarge.</div>
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This will be shared with <a href="http://designsbygollum.blogspot.com/2015/09/foodie-friday-and-everything-else.html">Foodie Friday</a> at Rattlebridge Farm and Miz Helen’s Country Kitchen Full Plate Thursday.</div>
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Sam Hoffer / My Carolina Kitchenhttp://www.blogger.com/profile/15358601435867848753noreply@blogger.com21tag:blogger.com,1999:blog-2209877942576268533.post-8328810287282429072015-08-27T01:30:00.000-04:002015-09-02T20:44:14.890-04:00Stuffed Tomatoes French Style - "Tomates Farcies" and Provençale<div class="separator" style="clear: both; text-align: center;">
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<i>Tomates Farcies</i> are very popular in Provence, especially in the spring and summer. <i>Farcies </i>or <i>farci </i>in French means stuffed, most often with finely ground meat. Provence doesn’t just stuff tomatoes. They also stuff all sorts of small vegetables, such as round baby zucchini and petite squashes, small eggplants, and sweet peppers and that dish is called <i>petit farcies</i>. <i>Petit farcies</i> are a Provencal real summer treat and the method is for stuffing them is almost exactly the same as for the tomatoes. <br />
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The flesh of the vegetables, in our case tomatoes or <i>tomates</i> as they are called in France, are scooped out and the pulp is minced and put into a bowl with three different kinds of chopped ground meat, finely chopped eggplant, a variety of fresh herbs, a little minced garlic, and a bit of beaten egg, olive oil, milk and flour to hold the mixture together, then the stuffed tomatoes are baked in a hot oven until heated through. They are a perfect warm weather lunch or supper to pair with a crisp green salad and a cool glass of wine. <br />
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We had the pleasure of shopping frequently at a small grocery store where we stayed in Maillane that Chef Christopher, a 6th generation butcher, and his wife Claudette owned. Here’s a photo of Christopher clowning around with Meakin one day. Christopher and Claudette are a delightful couple who opened their hearts to us and became a very special part of our time in Provence this year. I’ll save more about them for a later post, but I wanted to share Christopher’s <i>tomates farcies</i> recipe with you before the summer tomatoes disappear. We brought his <i>tomates farcies</i> home from their store for lunch as well as dinner numerous times during our visit.<br />
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In Provence there are probably as many recipes for stuffed tomatoes as there are cooks. However I think one of the secrets to the success of Christopher’s <i>tomates farcies</i>, in addition to his delicious stuffing, is that he lets the scooped out tomatoes sit upside down all night so they rid themselves of excess water. I also like the fact that he preserves the tomato tops for presentation. His were much prettier than mine and their tops had a bit of green ends, so I’ve substituted a couple of basil leaves to give them that touch of green. I’ve paired the <i>tomates farcies</i> with an arugula salad with grated Parmesan “snow,” recipe follows.<br />
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<b><i>Tomates Farcies</i></b><br />
<i>As told to us by Christopher, a 6th generation French butcher from Provence, serves 4, easily doubled or tripled</i><br />
<a href="https://sites.google.com/site/mycarolinakitchen/tomates-farcies">Printable Recipe</a><br />
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4 ripe, but firm red tomatoes<br />
Flesh from the insides of the tomatoes, seeds and juices discarded<br />
Good sea salt, preferably French<br />
1 ½ cups of a combination of ground veal, beef and pork, cooked and finely chopped<br />
Peeled and chopped eggplant, about 1 ½ cups<br />
½ cup cooked and chopped button mushrooms, optional<br />
1 small clove of peeled garlic, finely chopped<br />
1 tablespoon finely chopped fresh thyme leaves<br />
1 tablespoon finely chopped fresh rosemary<br />
3 tablespoons finely chopped fresh flat-leaf parsley<br />
Milk to add moisture<br />
1 large egg, beaten to blend<br />
1 tablespoon all-purpose flour<br />
Olive oil for drizzling<br />
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Slice off the top of each tomato and set the tops aside for later. If necessary, cut a thin slice from the bottom so the tomato will stand upright. Scoop out most of the flesh of the tomatoes, remove the seeds discard extra juice and set aside to use in the filling. Salt the insides of the tomatoes with good sea salt and set on a rack, upside down to drain overnight in the refrigerator.<br />
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The next day remove the tomatoes from the refrigerator and preheat the oven to 350 degrees F.<br />
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Place the bread in a bowl with a little splash of milk and let it soak for a few minutes. Meanwhile, in a hot skillet, brown the meat in a little olive oil, breaking the meat up with a wooden spoon as it browns. When the meat is almost done, season with sea salt and freshly ground black pepper and cook until done, then set aside in a large bowl. Add the chopped eggplant, chopped mushrooms (optional) and finely chopped garlic to the meat mixture, then remove to a food processor fitted with a steel blade and process until coarsely ground. Return to the bowl and season with chopped fresh thyme, chopped parsley and a beaten egg. Stir well to combine and add a splash of milk and a tablespoon of all-purpose flour to bind the mixture, and then with a spoon carefully stuff the tomatoes with the meat and vegetable mixture. Place the stuffed tomatoes in an ovenproof pan (it’s okay that they touch), replace the reserved tomato tops and bake for 30 to 35 minutes until the filling is heated through (registers 160 degrees F on an instant read thermometer) and the tomatoes have softened. Carefully remove the tomatoes from the pan and serve either hot or warm. <br />
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<u>Cook’s note:</u> Christopher used equal parts veal, beef and pork, but some lamb, which is very popular in Provence, would be wonderful either added to or substituted for one of the other meats in the mixture. <br />
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<b>Arugula Salad with Parmesan “Snow”</b><br />
<i>From My Carolina Kitchen, serves 4, easily doubled</i><br />
<a href="https://sites.google.com/site/mycarolinakitchen/arugula-salad-with-parmesan-snow">Printable Recipe</a><br />
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4 cups fresh arugula<br />
Good Parmesan cheese<br />
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Vinaigrette:<br />
1 tablespoon vinegar of your choice, balsamic, red wine<br />
Maldon sea salt<br />
3 tablespoons extra-virgin olive oil<br />
1 teaspoon Dijon mustard<br />
Freshly ground black pepper<br />
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Place a wedge of Parmesan cheese briefly in the freezer for about 20 minutes. In the meantime make the vinaigrette by placing the vinegar, oil, salt and Dijon mustard in a jar with a tight fitting lid, then shake well to mix. Add arugula to a large salad bowl and toss with the vinaigrette. Season with some freshly ground black pepper. Divide the tossed arugula among 4 plates and, using a rasp grater, grate the Parmesan “snow” directly on top of the each individual salad and serve right away. <br />
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Today I also have another <i>tomates farcie</i>, which is an old Hoffer family favorite – Tomates Provençal that is paired with chicken breasts with pancetta cream and peas, post and printable recipe link <a href="http://mycarolinakitchen.blogspot.com/2015/04/chicken-breasts-with-pancetta-cream-and.html">here</a>. Tomates Provençal uses seasoned bread crumbs as a stuffing rather than a meat and vegetable mixture. These tomatoes appear as a side dish on our table almost year-around. Did I hear you say you serve tomatoes in the winter? Well, yes. I find that when you bake tomatoes, the process of baking softens the tomatoes and lets their own flavors shine. If it’s winter when tomatoes aren’t their best, I’ll sprinkle just a tad of sugar in their centers before salting and stuffing them. That little touch of sugar brings out the tomatoes own natural sugars and makes a big difference. But be careful, you don’t want to be able to taste the sugar, so use a light hand.<br />
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<b>Tomates Provençale</b><br />
<i>An old Hoffer family favorite, serves 4, easily doubled or tripled</i><br />
<a href="https://sites.google.com/site/mycarolinakitchen/tomates-provencal">Printable Recipe</a><br />
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Preheat the oven to 400 degrees F. Cut the stem end off of each tomato and remove about a third to half of the core and discard. If necessary, cut a thin slice from the bottom so the tomato will stand upright. Sprinkle the insides of the tomatoes liberally with good sea salt and turn the tomato over and let drain on a rack or paper towels. In a bowl mix together equal parts seasoned dried bread crumbs and Panko bread crumbs with your choice of chopped fresh herbs (I like flat-leaf parsley, thyme and rosemary, or if fresh basil is in season, use in place of the rosemary). Drizzle a little good extra-virgin olive oil in the crumb mixture and mix until it comes together, then stuff the crumb mixture into the tomatoes, mounding on top with a spoon.<br />
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Place the tomatoes, crumb side up, in an ovenproof pan and drizzle a little more extra-virgin olive oil over the tops, letting some fall into the pan. It’s fine if the tomatoes touch. It helps them hold themselves upright. Roast for 20 to 25 minutes until the tops are golden and the tomatoes have started to soften. Check the tomatoes at 15 minutes to make sure the crumbs aren’t burning. Serve hot, warm, or at room temperature as a side dish. <br />
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<u>Variations: </u>Add a small piece of raw bacon on top of the crumbs before placing in the oven. Include some finely chopped garlic in the crumb stuffing. Vary the fresh herbs according to your taste.<br />
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For better viewing, click photos to enlarge.</div>
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This will be shared with <a href="http://designsbygollum.blogspot.com/2015/08/foodie-friday-and-everything-else_27.html">Foodie Friday</a> at Rattlebridge Farm and Miz Helen’s Country Kitchen <a href="http://www.mizhelenscountrycottage.com/2015/09/full-plate-thursday-9-3-15.html">Full Plate Thursday</a>.</div>
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Have a great weekend everyone.</div>
<br />Sam Hoffer / My Carolina Kitchenhttp://www.blogger.com/profile/15358601435867848753noreply@blogger.com20tag:blogger.com,1999:blog-2209877942576268533.post-35910309322190075652015-08-20T01:42:00.001-04:002015-08-26T20:38:39.586-04:00Dark Chocolate Molten Cake & Le St André Café in Bonnieux<div class="separator" style="clear: both; text-align: center;">
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One of the desserts we saw all over Provence was beautifully presented individual servings of dark chocolate molten cakes. The one above is from <i>Le St André Café</i> in the gorgeous perched village of Bonnieux.<br />
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Bonnieux is one of the beautiful villages of Provence. As early as 972 AD, it was a fortified village and has an interesting history. According to the website <a href="http://luberon.com/">Luberon.com</a>, <i>Bonnieux started off lower down the hill, but inched its way up the slope as events got harrier in the 13th century and barricaded itself against invaders and attackers with ramparts, which sometimes kept them out and sometimes did not.”</i> Hmm, just when I thought those perched villages were safe from the invaders during the Middle Ages. <br />
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Today Bonnieux is one of the most impressive villages in the Luberon. Here are a few of the pictures we took while we strolled around before lunch. <br />
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The French adore their dogs and take them everywhere, including restaurants. This man kindly allowed us to take his picture with his cute little pooch.<br />
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On the day we visited Bonnieux we decided to have lunch, or <i>dejeuner</i> as it is called in France, at <i><a href="http://www.saintandre-bonnieux.com/">Le St André Café</a></i>.<br />
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Before we ordered our lunch, Meakin went inside the restaurant and found some of the staff, including our server and the hostess, both pictured below, enjoying their own lunch before the noontime rush.<br />
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As it turns out, they were eating an omelet and a chef’s salad. He thought it looked so good and, as yet, we hadn’t eaten an omelet on this trip, so he asked them if we could order the same meal as they were having. The hostess looked over to a gentleman (we presume to have been the chef or owner) of the restaurant and he nodded in the affirmative, so you’ll see below our chef’s salad and omelet, customized to our request.<br />
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For dessert we both chose the dark chocolate molten cake sitting atop a c<i>rème anglaise </i>sauce, served with a scoop of pistachio <i>glacée </i>and a dollop of whipped cream sprinkled with a few miniature chocolate chips.<br />
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I could not wait to get home and try a version of their dessert myself.<br />
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I chose this particular molten chocolate cake recipe (there are a lot of recipes out there) because cookbook author <a href="http://www.cookstr.com/users/peggy-knickerbocker/profile">Peggy Knickbocker</a> had adapted her recipe from the <a href="http://www.russiantearoomnyc.com/">Russian Tea Room</a>, an iconic restaurant in New York City. One evening in the late seventies Meakin and I stopped into the Russian Tea Room (next door to Carnegie Hall) prior to attending a Frank Sinatra concert at Carnegie Hall and ran into to <a href="https://en.wikipedia.org/wiki/Gene_Shalit">Gene Shalit</a>, famed New York movie and television critic. It's just another reason this recipe is special to us. Funny, you never know when old memories related to recipes can crop up. Below is how dark chocolate molten cake turned out.<br />
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Try as we might to find a similar pistachio <i>glacée</i> or gelato, which to us seems very similar to a French <i>glacée</i>, we were unsuccessful. I found pistachio gelato, but unfortunately it wasn’t very green, so we settled on quality mint chocolate chip ice cream. We skipped the <i>crème anglaise</i> sauce, but it was a very nice addition. If you don’t want to bother with making your own <i>crème anglaise</i> sauce (we didn’t) and want to cheat a bit, you can melt some vanilla ice cream and swirl a little underneath the cake to take its place. We’ve done that in the past and it works great. All in all, the molten chocolate cake was easy to make and we were pleased with how it turned out. If you want it a little runnier, remove it from the oven a minute or two before the recipe calls for. I really like the fact that you can make the majority of the recipe in advance and cook it right before you plan to serve it. <br />
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The mint chocolate ice cream is very pretty with the dark chocolate, but a bright raspberry gelato would be equally stunning.<br />
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Here's our version of <i>Le St André Café's </i>molten chocolate cake.<br />
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<b>Dark Chocolate Molten Cakes</b><br />
<i>Adapted from <a href="http://www.amazon.com/Simple-Soirees-Sensational-Knickerbocker-Hardcover/dp/B011YU9BT0/ref=sr_1_3?s=books&ie=UTF8&qid=1439929082&sr=1-3&keywords=simple+soirees">Simple Soirees</a> by Peggy Knickerbocker, serves 6</i><br />
<a href="https://sites.google.com/site/mycarolinakitchen/dark-chocolate-molten-cakes">Printable Recipe</a><br />
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8 tablespoons (1 stick) butter, plus additional for buttering the ramekins<br />
10 ounces good quality dark chocolate, chopped into small pieces<br />
1/3 cup plus 2 tablespoons all-purpose flour, plus additional for flouring the ramekins<br />
¼ cup sugar<br />
4 large eggs, beaten<br />
Powdered sugar<br />
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Optional toppings:<br />
French <i>glacée</i>, ice cream or gelato<br />
Whipped cream<br />
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In a double boiler (or set a bowl tightly over a pot of simmering water), melt the butter, then add the chopped chocolate to the hot butter, stirring constantly until all of the chocolate has melted. Remove from the heat and allow to cool for about 30 minutes. If desired you can place the bowl in the refrigerator briefly, but do not let the chocolate harden.<br />
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Preheat the oven to 400 degrees F. Butter and lightly flour six 6 ounce ramekins, making sure not to miss any spots or the cakes will stick. Place them on a sheet pan (lined with Silplat if available to keep the ramekins from sliding.)<br />
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Combine the flour and sugar in a medium-sized bowl. Whisk in the eggs until well blended and there are no visible lumps. Whisk in the cooled chocolate mixture until combined completely. Divide the batter evenly among the ramekins. They should be two thirds full.<br />
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At this point the recipe can be made in advance and refrigerated for up to 6 hours. Bring to room temperature before baking.<br />
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Bake in the middle rack of the oven until the cakes have puffed up a bit and the cakes still jiggle slightly when shaken, about 10 to 12 minutes. (I advise checking them at 9 minutes.) The cakes will be slightly fluid at 10 minutes and a little more cakelike if baked for the 12 minutes. If you like the centers very solf, taken them out at 9 minutes. Let sit for 1 minute.<br />
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Carefully remove the ramekins for the sheet pan. Place a plate on top of each ramekin and, with a potholder to protect your hands, carefully invert the cake onto individual plates. Let it sit for 10 seconds, then lift up each ramekin off of the cake. Alternately you may serve the cakes in the ramekins if you wish. Sprinkle the cakes with powdered sugar and if desired, a scoop of French <i>glacée</i> ice cream, gelato, or sorbet and/or whipped cream.<br />
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We highly recommend the food and the quality of service at <i>Le St André Café</i> in Bonnieux. For more information on the cafe, visit their website <a href="http://www.saintandre-bonnieux.com/">here</a>.<br />
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Friday is Market Day in Bonnieux. If you plan to have lunch afterwards, we suggest that you call ahead and reserve a table no matter where you dine. If you are planning to have lunch at <i>Le St André Café </i>and you find yourself parked too far away to comfortably walk, call ahead and they will send the cute French golf cart above to fetch you.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVPAQTPQoOVdDJ5LrIpNr5pCMQlcr4qGGo96Ikjx5t6vHbyYm4Fwur36ub2R2Oii2aHsOJ3Bg1lc9nVy_ec2zUPLqJKEE7scCArk_I9ZymUGgB2NpYfb2sL5NgurEbcDWkfHSh-77NbHE/s1600/Le+St+Andre%2527s+golf+cart.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVPAQTPQoOVdDJ5LrIpNr5pCMQlcr4qGGo96Ikjx5t6vHbyYm4Fwur36ub2R2Oii2aHsOJ3Bg1lc9nVy_ec2zUPLqJKEE7scCArk_I9ZymUGgB2NpYfb2sL5NgurEbcDWkfHSh-77NbHE/s640/Le+St+Andre%2527s+golf+cart.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of <i style="font-size: medium; text-align: start;">Le St André Café</i> website</td></tr>
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<i><b>Le St André Café Bonnieux</b></i></div>
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1 Freedom Square</div>
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84480 Bonnieux</div>
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Phone: 04 90 75 11 72</div>
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For better viewing, click photos to enlarge.</div>
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This will be shared with <a href="http://designsbygollum.blogspot.com/2015/08/foodie-friday-and-everything-else_20.html">Foodie Friday</a> at Rattlebridge Farm and Miz Helen’s Country Kitchen <a href="http://www.mizhelenscountrycottage.com/2015/08/full-plate-thursday-8-27-15.html">Full Plate Thursday</a>.</div>
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Have a great weekend everyone.</div>
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<br />Sam Hoffer / My Carolina Kitchenhttp://www.blogger.com/profile/15358601435867848753noreply@blogger.com24tag:blogger.com,1999:blog-2209877942576268533.post-15622011638322165042015-08-12T07:42:00.000-04:002015-08-19T20:34:25.676-04:00Market Day in Saint-Remy-de-Provence & a Provencal Tomato Tart<div class="separator" style="clear: both; text-align: center;">
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Wednesday is market day in Saint-Remy-de-Provence, an old Roman village just south of Avignon nestled in the hills of Les Alpilles mountains where vineyards and olive groves flourish. The current site of Saint-Remy was probably first built in the 1st century AD and the town was created around its first church, built in the 6th century. It is the birthplace of Nostradamus, a 16th century author of prophecies and was once the home of French Impressionist Vincent van Gogh, who spent the last year of his life in the psychiatric center at the Monastery Saint-Paul de Mausole. Although its history runs steep, it is one of the most lovely and stylish villages in Provence. <br />
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Markets such as this one have existed for centuries in Provence and have changed very little in modern times. Scenes such as these are repeated throughout Provence day in, day out, year after year, in sun, rain, snow, even on holidays. It is a traveling carnival that goes from village to village, attracting locals and tourists alike.<br />
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The main food market is in Place Pellissier where local farmers bring in their fruits and vegetables, fresh from the fields and set up their stands. More of the market, including clothing and fabrics, flows into the Place de la Republique across the street.<br />
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There’s a wide variety of other vendors including a huge selection of French cheeses,<br />
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freshly baked breads, fish & shellfish right out of the water from Marseille,<br />
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a wide variety of Provencal olives, brightly colored spices,<br />
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vin de pays wines and regional olive oils,<br />
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colorful olive oil soaps,<br />
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beautifully carved wooden spoons and bowls,<br />
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kitchen implements, prepared foods of all kinds, regional specialities, local goat cheeses, foie gras,<br />
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and quite a nice selection of clothes,<br />
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table linens<br />
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scarves, and brightly colored straw market bags.<br />
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As you can see you can buy almost anything at the market. On market day the village is bustling with locals as well as tourists. I recommend that you arrive early as the locals do in order to avoid the crowds of tourists, especially in the summer months. <br />
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These gorgeous tomatoes are perfect for a Provencal tomato tart. For today’s tart I chose puff pastry as a base, but in a previous post (photos directly below) I used pastry dough, post and recipe <a href="http://mycarolinakitchen.blogspot.com/2012/08/heirloom-tomato-tart-two-different.html">here</a>. That particular tomato tart had a more dense cheesy egg filling than the one with puff pastry that I made for today, as you can see in the photos below. Actually I made that tart two different ways – one resembled more of a quiche<br />
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and the other a deep dish tart.<br />
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But today’s tomato tart uses puff pastry and I was quite pleased with the results below. It was crunchy and light and perfect for lunch with a simple green salad, dressed with a French vinaigrette, recipe <a href="http://mycarolinakitchen.blogspot.com/2014/04/a-medley-of-asparagus-recipes.html">here</a>.<br />
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In Provence tomato tarts are often served in small slices with aperitifs during cocktail hour. Every cook has her own unique version. I was surprised at how easy the puff pastry was to work with. If you can find heirloom tomatoes, especially several different colors, by all means use them, but garden tomatoes work just fine as well.<br />
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<b>Provencal Tomato Tart (<i>Tarte aux tomatoes</i>)</b><br />
<i>Adapted from <a href="http://www.amazon.com/Pig-Provence-Simple-Pleasures-France-ebook/dp/B008RM37RQ/ref=sr_1_1?s=books&ie=UTF8&qid=1439236641&sr=1-1&keywords=a+pig+in+provence">A Pig in Provence</a> by Georgeanne Brennan, with puff pastry instructions from <a href="http://www.epicurious.com/expert-advice/how-to-make-a-super-easy-spring-vegetable-tart-article">Epicurious</a>, serves 6</i><br />
<a href="https://sites.google.com/site/mycarolinakitchen/provencal-tomato-tart-tarte-aux-tomatoes">Printable Recipe</a><br />
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Preheat an oven to 375 degrees F. Defrost 1 sheet frozen puff pastry (preferably all-butter pastry) from a 14–17-oz. box according to package directions. If the package contains 1 sheet, cut the pastry in half; if the package contains 2 sheets, just use 1. Roll out the dough slightly on a floured surface to smooth it out.<br />
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Place the pastry sheet on a parchment-lined, rimmed baking sheet and use a paring knife to gently score a 1/4” border around the edge. Using a fork, prick the pastry all over inside the border to release steam while baking.<br />
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Spread the bottom of the dough with a thin layer of Dijon mustard, and then cover with a single layer of snugly packed tomato slices, preferably heirloom tomatoes in several colors, that have been sprinkled with sea salt and drained on a paper towel to remove excess moisture. Drizzle with extra-virgin olive oil and sprinkle with freshly ground black pepper and chopped fresh thyme. Top with grated Gruyere cheese. Bake until the crust is golden and the tomatoes have collapsed. It should take about 20 to 25 minutes. Check at 20 minutes and continue to cook until pastry is golden. Remove the tart to a rack and let it cool for 20 minutes or so before slicing it into wedges.<br />
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<u>Variations:</u> Add slivers of kalamata olives over the cheese before baking. Or sprinkle the cooked and cooled tart with torn bits of fresh basil right before serving.<br />
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For better viewing, click photos to enlarge.</div>
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This will be shared with <a href="http://designsbygollum.blogspot.com/2015/08/foodie-friday-and-everything-else_13.html">Foodie Friday</a> at Rattlebridge Farm and Miz Helen’s Country Kitchen <a href="http://www.mizhelenscountrycottage.com/2015/08/full-plate-thursday-8-20-15.html">Full Plate Thursday</a>.</div>
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Have a great weekend everyone.</div>
<br />Sam Hoffer / My Carolina Kitchenhttp://www.blogger.com/profile/15358601435867848753noreply@blogger.com29tag:blogger.com,1999:blog-2209877942576268533.post-23504772711341639902015-08-06T01:30:00.000-04:002015-08-06T19:51:11.525-04:00Café de la Poste Bistro in Goult – Part II<div class="separator" style="clear: both; text-align: center;">
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Café de la Poste, as most bistros in France do, posts their daily <i>plate du jour</i> on a chalk board displayed prominently in the front of the restaurant. A stroll around the picturesque village is a must after lunch. so before we talk about our second lunch, here are a few pictures of Goult's beautiful old homes of stone and ochre.<br />
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<tr><td class="tr-caption" style="text-align: center;">Notice the olive trees in their yard</td></tr>
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I was fascinated with their pretty doors and the attention to detail the French pay in their decorations and flowers. Someone had a sense of humor when they named the one above. It would be interesting to know how old it is.<br />
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This cute group of young French school doors approached us while we were shopping at the market and asked if we were Americans. As part of their school's celebration Armistice Day, they had written a poem thanking the Americans for their part in liberating their country from Adolph Hitler’s Nazi Germany and asked if they could read it to us. It was ironic that the French celebration of Armistice Day was only a few weeks before our own visit to Normandy. Paying our respects to the troops who had served and fallen in Normandy was something Meakin has always wanted to do. It was a long drive from Provence, but well worth it. We stayed in Bayeux and visited the American, British and German cemeteries as well as Omaha Beach. The residents of Bayeux love the Americans and will come right out and tell you that their village was the first to be liberated. The loss of so many young lives and all of the crosses in the cemeteries were very sad to see. More on the trip to Normandy later.<br />
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The menu for our second <i>dejeuner</i> (lunch) at Café de la Poste is shown on the chalk board in the beginning of the post. We were pleased that our lovely waitress from our first visit greeted us warmly and said she remembered us from our first visit. This is just one of the charming things about small villages and bistros in Provence. They appreciate your business.<br />
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For our entree, we both chose the crème brûlée with salmon, caramel balsamic and roquette (arugula) salad. <br />
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For the main course we chose <i>le tartare de boeuf</i> (raw beef French style) or what we call steak tartare. As you can see it is raw beef served with condiments on the side. Beef tartare has been a favorite in the Hoffer household since Meakin was a boy and the recipe for his version is below. It is very popular in France and we saw <i>le tartare de boeuf</i> on many menus during our stay. <br />
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Raw beef is not for everyone, but those of us who love it, really, really love it and consider it a treat. <i>If it’s not your thing</i>, you might want to skip this part and scroll down until you see the photo of Cafe de la Poste's pretty little individual pear clafoutis for dessert.<br />
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Steak tartare is very finely chopped raw sirloin or filet of beef mixed with onions, capers and seasonings served on toast or a crispy baguette. It is imperative that you use the finest and freshest steak available since it’s eaten raw. I know we all talk often about the quality of ingredients, but in this case it is essential with no exceptions. Steak tartare is a bistro dish in France and is traditionally served with frites and a salad. Sometimes Meakin chops his own meat by hand as Anthony Bourdain suggests in his <a href="http://www.amazon.com/Anthony-Bourdains-Halles-Cookbook-Strategies/dp/158234180X/ref=sr_1_1?s=books&ie=UTF8&qid=1438797275&sr=1-1&keywords=les+halles+cookbook+by+anthony+bourdain">Les Halle’s cookbook</a>, but if you’ll tell the butcher that you plan to serve it raw and you know the store and the quality of meat they sell, the butcher can chop it for you. Never, and I repeat, never use the food processor. It turns the meat to mush. <br />
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Be sure to take the meat home promptly, don’t let it get warm in the car, and eat it right away. Serve it on slices of a (buttered) crunchy baguette or lightly buttered toast points along with fries (I made oven fries), a fresh green salad dressed with a French vinaigrette (recipe <a href="https://sites.google.com/site/mycarolinakitchen/basic-french-vinaigrette">here</a>), and pour a nice glass of red wine. We like a good French Cote du Rhone. An ice cold imported beer is also excellent served with steak tartare. Select your guests carefully, because steak tartare tastes way too good to have someone throw it away.<br />
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In the US in forties and fifties steak tartare was served as an appetizer at cocktail parties on party rye. I’ve found that a crunchy lightly buttered French baguette or crisp buttered toast points are a far superior companion to the raw beef than the soft party rye bread. The contrast in texture of the crunchy bread with the soft spicy meat allows your mouth to taste a distinctive texture difference and the crunch is a much better carrier of the seasoned raw meat than combining two soft textures.<br />
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<b>Meakin’s Steak Tartare</b><br />
<i>From My Carolina Kitchen – serves 4</i><br />
<a href="https://sites.google.com/site/mycarolinakitchen/steak-tartare---meakin-s-version">Printable Recipe</a><br />
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Place one egg yolk in a bowl and add ½ teaspoon prepared horseradish, 2 anchovy fillets, 1 teaspoon Dijon mustard, 3 dashes of Worcestershire sauce, 3 good shakes of hot sauce such as Tabasco, and mix well with a fork, mashing the anchovies as you go. Add ¾ of a pound of top quality freshly ground sirloin, ½ of a small white onion, finely chopped, 2 teaspoons drained small capers (chop if large), a couple of tablespoons of finely chopped parsley and mix well with a fork. Season the mixture with kosher salt and freshly ground black pepper to taste. Serve immediately on lightly buttered (use really good butter) slices of a crunchy French baguette or buttered toast points. If you like, top with thin slices of French cornichons or serve them on the side.<br />
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<u>Cook’s notes:</u> There are several ways to present the tartare – with the raw egg yolk on top, with the egg mixed into the meat along with the condiments, and with the condiments on the side for the individual dinner to incorporate into the meat. <br />
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Never ones to turn down clafouti (according to Julia Child's <i>Mastering the Art of French Cooking </i>it is also spelled with a final “s” in both singular and plural) for dessert, we both choose the individual pear clafoutis, lightly brûléed on top, sprinkled with almonds and served alongside crème fraiche sprinkled with brown sugar. I don’t think Julia Child’s recipe for a clafouti can be beat, so I’ve adapted her recipe and added the brûlée and almonds for My Carolina Kitchen's version of Café de la Poste’s <i>Le Clafoutis Poire with Amandes.</i><br />
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<b>My Carolina Kitchen’s version of Café de la Poste’s <i>Le Clafoutis Poire with Amandes</i></b><br />
<i>Adapted from Julia Child’s Clafouti aux Poires, Mastering the Art of French Cooking by Julia Child – serves 6</i><br />
<a href="https://sites.google.com/site/mycarolinakitchen/julia-child-s-clafouti-aux-poires">Printable Recipe</a><br />
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3 cups peeled, cored, and sliced ripe pears (1 ¼ to 1 ½ lbs pears)<br />
¼ cup sweet white wine, kirsch, or cognac<br />
1/3 cup granulated sugar<br />
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Batter:<br />
Liquid from the pears plus enough milk to equal 1 ¼ cups<br />
1/3 cup granulated sugar<br />
3 eggs<br />
1 Tablespoon vanilla extract<br />
1/8 teaspoon salt<br />
2/3 cup sifted all-purpose flour<br />
An electric blender<br />
A 7-8 cup lightly buttered, fireproof baking dish or Pyrex pie plate<br />
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Garnishes:<br />
Sugar to brûlée the top of the clafoutis<br />
Toasted almonds, optional<br />
Powdered sugar<br />
Whipped cream or crème fraîche, optional<br />
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Preheat oven to 350 degrees F. Use fresh pears in season and let them stand for 1 hour in the sweet white wine, kirsch, or cognac and sugar.<br />
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Place the batter ingredients in your blender jar in the order in which they are listed. Cover & blend at top speed for 1 minute. Pour a ¼” layer of batter in the lightly buttered baking dish or pie plate. (If you are making individual clafoutis, divide the batter between 6 to 8 small ceramic ramekins, depending on their size and proceed with recipe.) Put in the oven to let the batter set. Remove, spread the drained pears over the batter, then pour on the rest of the batter and smooth the surface with the back of a spoon.<br />
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Place in middle position of preheated oven and bake for about an hour. (If you are baking the clafouti in individual ramekins, I would check them at 45 minutes to see if they are done.) The clafouti is done when it has puffed and browned and a needle or knife plunged into its center comes out clean.<br />
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Sprinkle the clafouti with a little sugar evenly on the top and heat with a kitchen blowtorch until the sugar caramelizes evenly. Allow to sit at room temperature for a minute until the sugar caramelizes and hardens. Sprinkle with toasted almonds and a dusting of powdered sugar. It need not be served hot, but should still be warm. It will sink down slightly as it cools. If desired, serve with whipped cream or crème fresh sprinkled with brown sugar on the side. <br />
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<u>Cook’s notes:</u> Many other fruits are great in a clafouti, including cherries (recipe in <a href="http://mycarolinakitchen.blogspot.com/2014/12/dream-destination-dinner-in-saint-remy.html">this post</a>), peaches, blueberries, or raspberries.<br />
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I thought you might get a kick out of seeing these whole pigs being delivered to Café de la Poste's kitchen, where they will butcher and cut them up in house themselves. It’s just one more reminder that there's no doubt you’re in France.<br />
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We highly recommend Café de la Poste when you visit the Luberon area of Provence, information below. I’m certain that you won’t be disappointed.<br />
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Café de la Poste</div>
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Rue de la République</div>
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84220 Goult</div>
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+33 4 90 72 23 23</div>
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For better viewing, click photos to enlarge.</div>
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This will be shared with <a href="http://designsbygollum.blogspot.com/2015/08/foodie-friday-and-everything-else.html">Foodie Friday</a> at Rattlebridge Farm and Miz Helen’s Country Kitchen Full Plate Thursday.</div>
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Have a great weekend everyone.</div>
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Sam Hoffer / My Carolina Kitchenhttp://www.blogger.com/profile/15358601435867848753noreply@blogger.com21tag:blogger.com,1999:blog-2209877942576268533.post-5148660168003858072015-07-30T01:30:00.000-04:002015-08-05T20:35:59.912-04:00Café de la Poste Bistro in Goult – Part I<div class="separator" style="clear: both; text-align: center;">
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The village of <a href="http://www.provenceweb.fr/e/vaucluse/goult/goult.htm">Goult</a> is in the Luberon region of France is a quaint village that we came to enjoy on our recent trip. Goult was first introduced to us by our friend <a href="http://www.mycarolinakitchen.blogspot.com/2015/07/a-glimpse-into-our-life-in-provence.html">Kim,</a> whom you met last week and lives there with about 1500 other residents. Our first visit was on their weekly market day and of course what do you do after market? Eat lunch. It didn’t take us long to discover the charming bistro Café de la Poste. We saw it immediately upon our arrival and asked some of the vendors in the marketplace and were told it was THE place to have lunch. I might add that it’s important to make a reservation early on market day for lunch in small villages before you do your marketing, especially if you’re dining at a popular bistro, which this bistro certainly was. Lunch in Provence is typically served from 12 until 2. Arrive much after 1:30 or 1:45 and you probably won’t be seated. Most likely the cook has gone for the afternoon and the restaurant will be closing soon, so promptness and reservations are essential, especially on market days.<br />
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We had lunch, or <i>dejeuner</i> as they say in French, twice at Café de la Poste and both meals were outstanding. The <i>plat d jour</i> in France consists of an <i>entrée</i> (an appetizer), <i>plat</i> (the main course), and often includes a dessert at a fixed price. It was a nice leisurely lunch outside in front of the bistro under the ancient plane trees, which shaded us from the sun. Here are the photos of our first meal there. The <i>entrée - </i>red peppers stuffed with tuna and a <i>salade verte</i>, main course - blanquette de veau, and for dessert molten chocolate cake with whipped cream & star fruit. <br />
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I’ve attempted to reproduce the red peppers stuffed with tuna, served alongside a green salad. The kind of red peppers they used was a mystery to me and while we were still in France I searched and searched in the markets for fresh long red peppers and never found them. One day while we were still there I decided to steam fresh red bell peppers in the microwave, then cut them in long pieces and stuff them with tuna, but I wasn’t satisfied that they were the same peppers. When we returned to the US, I googled the different kinds of red peppers and came up with piquillo peppers from Spain. I’m still not certain they are the same peppers as the ones at Café de la Poste, but they are close and I am pleased with the results. I chose to combine the tuna with French ingredients such as shallots, herbs de Provence, and fresh rosemary. <br />
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Café de la Poste’s stuffed peppers also contained mayonnaise as you can see in the photo above. We found the most wonderful French mayonnaise at the Intermarche (the big supermarket in Saint-Remy). It was made by Maille and contained green peppercorns. I’ve searched for it in the states but with no success. So in the recipe you’ll see I added a few green peppercorns (the packed in brine kind) that we crushed in a mortar and pestle to Hellmann’s mayonnaise to simulate the flavor. If you’re so inclined you can make your own mayonnaise, which is very easy in the blender or food processor. You’ll find the recipe <a href="http://mycarolinakitchen.blogspot.com/2012/11/homemade-mayonnaise-in-food-processor.html">here</a>. Homemade mayonnaise is always superior to bought; just add crushed green peppercorns to taste and you’ve got a French version of Maille’s mustard with green peppercorns. <br />
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Their presentation of the stuffed peppers was spectacular, but of course you can’t tell it by the above picture because we dived in to ours before we remembered to take a picture. The peppers were served upright like small erect red surprise packages as I’ve attempted to do below. I can guarantee you that theirs were much prettier. My version of the stuffed peppers and salad is below, but first a little history on the pretty red piquillo peppers. <br />
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Piquillo peppers are an interesting pepper and not a vegetable you’ll find fresh in the produce section of your local supermarket. According to <a href="http://www.tienda.com/products/piquillo-peppers-el-navarrico-pq-14.html">La Tienda</a>, an on-line source of Spanish products, piquillo peppers are traditionally grown in Northern Spain near the town of Lodosa. La Tienda carries the authentic D. O. (Denomination of Origin) Ladosa Spanish piquillo peppers, link here. Piquillo peppers are brilliant red peppers that are wood-fired and smoked, resulting in a sweet, tangy flavor with a touch of smokiness and a bit of spice. After roasting, the peppers are peeled, all by hand, then packed in jars. They only produce peppers once a year and they arrive by the truckload in Navarra, Spain, bright red and perfectly ripe. The harvest is in the fall and no short cuts are taken, no frozen or green peppers are stored for later. Once they run out of peppers from the fall harvest, you have to wait until the following year to order. I was able to find a jar of grilled piquillo peppers from Peru (which I used here) at our local Ingles Supermarket here in the mountains, but if possible you want to buy those that have the D.O. (Domination of Origin) symbol on the jar, attesting to the fact that they were grown and grilled in Navare, Spain.<br />
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Be sure to use a good quality tuna packed in olive oil. Save the ones packed in water for tuna sandwiches. The olive oil makes all the difference in the world in the flavor. I’ve always had luck finding good tuna in olive oil in Italian markets or you can find a nice selection on line at Amazon <a href="http://www.amazon.com/s/ref=nb_sb_ss_i_1_24?url=search-alias%3Dgrocery&field-keywords=tuna+packed+in+olive+oil&sprefix=tuna+packed+in+olive+oil%2Cgrocery%2C156">here</a>.<br />
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<b>Piquillo Peppers Stuffed with Tuna </b><br />
<i>My Carolina Kitchen’s version of Café de la Poste in Goult– makes 6 peppers</i><br />
<a href="https://sites.google.com/site/mycarolinakitchen/piquillo-peppers-stuffed-with-tuna">Printable Recipe</a><br />
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2 cans 5 ounce tuna packed in olive oil, drained, oil reserved<br />
1 teaspoon finely grated lemon zest<br />
2 tablespoons finely minced peeled shallot<br />
½ teaspoon dried Herbs de Provence<br />
1 ½ teaspoons chopped fresh thyme leaves<br />
1 teaspoon green peppercorns in brine, drained and crushed well in a mortar & pestle<br />
2 tablespoons good mayonnaise (homemade if possible, recipe here, otherwise I suggest Hellmann’s)<br />
Sea salt and freshly ground black pepper to taste<br />
6 grilled piquillo peppers, drained and patted dry with a paper towel<br />
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Drain tuna into a bowl, reserving the oil, and flake well with a fork. Add grated lemon zest (it’s best to grate the lemon with a zester), shallot, Herbs de Provence and chopped thyme. Add the crushed green peppercorns to the mayonnaise and mix well. Add mayonnaise to the tuna, mix well and if the mixture seems dry, add some or all of the reserved olive oil from the tuna. If the mixture is still too dry, add a bit more olive oil or mayonnaise. Season with sea salt and freshly ground black pepper to taste. (The recipe can be made to this point and the tuna mixture, covered, can rest in the refrigerator for several hours.)<br />
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If you have made the tuna mixture in advance, bring to room temperature. Otherwise proceed to stuff the tuna carefully into the peppers with a spoon (open the peppers first with your fingers, taking care not the tear them).<br />
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Serve stuffed peppers with a tossed green salad dressed with a basic French vinaigrette, recipe below, omitting the shallot. <br />
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<b>Basic French Vinaigrette</b><br />
<i>From My Carolina Kitchen</i><br />
<a href="https://sites.google.com/site/mycarolinakitchen/basic-french-vinaigrette">Printable Recipe</a><br />
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1 tablespoon good red wine vinegar or freshly squeezed lemon juice<br />
3 tablespoons extra virgin olive oil<br />
½ tablespoon finely chopped shallot, optional<br />
½ to 1 teaspoon Dijon mustard to taste<br />
Dash of hot sauce such as Tabasco<br />
Maldon sea salt, or other good sea salt and freshly ground black pepper to taste<br />
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Place all of the ingredients into a jar with a tight fitting lid and shake well. Easily doubled or tripled. This vinaigrette saves well in the refrigerator for a day or two. Omit the shallot, Dijon mustard and hot sauce for a more basic vinaigrette. The mustard is used to emulsify the vinaigrette and keep it from separating. The shallot and hot sauce bring an added flavor and are highly recommended.<br />
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Next time I’ll show you our second meal and some recipes to go along with it. I also have our French butcher in Maillane’s personal recipe for Blanquette de veau, which will be shared at a later time. We’ll also take a stroll through the village of Goult and meet some darling French school girls.<br />
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We highly recommend Café de la Poste when you visit the Luberon area of Provence. The staff is friendly and attentive, the service prompt, the wine excellent, and we’ve never been disappointed with the food.<br />
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Café de la Poste</div>
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Rue de la République</div>
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84220 Goult</div>
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+33 4 90 72 23 23</div>
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For better viewing, click photos to enlarge.</div>
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This will be shared with <a href="http://designsbygollum.blogspot.com/2015/07/foodie-friday-and-everything-else_30.html">Foodie Friday</a> at Rattlebridge Farm and Miz Helen’s Country Kitchen <a href="http://www.mizhelenscountrycottage.com/2015/08/full-plate-thursday-8-6-15.html">Full Plate Thursday</a>.</div>
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Have a great weekend everyone.</div>
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<br />Sam Hoffer / My Carolina Kitchenhttp://www.blogger.com/profile/15358601435867848753noreply@blogger.com25