tag:blogger.com,1999:blog-24507272377779922272020-05-21T01:34:51.991-07:00Crazy Foodie StuntsAnonymoushttp://www.blogger.com/profile/12253361285327101707noreply@blogger.comBlogger201125tag:blogger.com,1999:blog-2450727237777992227.post-89044650940255393762016-05-08T07:00:00.000-07:002016-05-08T08:05:21.430-07:00Spinach and Ricotta Tortellini with Asparagus, Leeks and Pancetta<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://1.bp.blogspot.com/-LjrC_G5tAm8/Vy5dhSV0O0I/AAAAAAAAPg8/lyUkbPlvlZU7tGMQIaUXjQumTfLH2rtLwCLcB/s1600/20160501_194801.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://1.bp.blogspot.com/-LjrC_G5tAm8/Vy5dhSV0O0I/AAAAAAAAPg8/lyUkbPlvlZU7tGMQIaUXjQumTfLH2rtLwCLcB/s640/20160501_194801.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Spinach and Ricotta Tortellini with Asparagus, Leeks and Pancetta</td></tr></tbody></table><a data-pin-do="buttonPin" data-pin-color="white" data-pin-count="above" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.hrkrr.icu%2F2016%2F05%2Fspinach-and-ricotta-tortellini-with.html&media=https%3A%2F%2F1.bp.blogspot.com%2F-LjrC_G5tAm8%2FVy5dhSV0O0I%2FAAAAAAAAPg8%2FlyUkbPlvlZU7tGMQIaUXjQumTfLH2rtLwCLcB%2Fs1600%2F20160501_194801.jpg&description=Spinach%20and%20Ricotta%20Tortellini%20with%20Asparagus%2C%20Leeks%20and%20Pancetta"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_white_20.png" /></a><br /><br />For me, this is all about redemption.<br /><br /><b>Inspiration Behind the Dish</b><br /><br />Last month I published my first attempt at <a href="http://www.hrkrr.icu/2016/04/green-and-yellow-artichoke-tortellini.html" target="_blank">a tortellini dish</a> that I made from scratch. Everything about the dish was satisfactory to me except for the shape of my pasta. I'll be honest and note here that the flaw haunted me, so I needed to exorcise my demon to retain my sanity. In addition, I also used the opportunity to document with more detailed pictures the process of making the tortellini.<br /><br /><b>Dish Details</b><br /><br />I used my tried and true pasta dough recipe which can be found on pages 102 to 104 of <a href="http://www.foodnetworkstore.com/cook-like-a-rock-star-hardcover-by-burrell-anne-author-lenzer-suzanne-author-and-batali-mario-foreword/shop/367085/" target="_blank"><i>Cook Like A Rock Star</i> by Anne Burrell with Suzanne Lenzer</a>. I pulled from a number of sources for the tortellini filling including <a href="http://www.twopeasandtheirpod.com/recipe-for-spinach-cheese-ravioli/" target="_blank"><i>Two Peas and Their Pod</i></a>, <a href="http://www.food.com/recipe/spinach-and-ricotta-ravioli-393716" target="_blank"><i>food.com</i></a> and <a href="http://cookingwithmanuela.blogspot.com/2015/03/ravioli-spinach-ricotta.html" target="_blank">Cooking with Manuela</a>. In addition, I relied upon a number of YouTube videos in order to shape each tortellino. I paired my tortellini with a seasonal vegetable side dish from page 174 of <a href="http://www.chroniclebooks.com/titles/michael-chiarello-s-casual-cooking.html" target="_blank"><i>Michael Chiarello's Casual Cooking</i> By Michael Chiarello with Janet Fletcher</a>. I would hope that this dish would be at home at any Italian trattoria.<br /><br /><i>Ingredients</i><br /><br />For the filling:<br />8 ounces chopped spinach, rinsed<br />10 ounces ricotta cheese, drained overnight<br />1/4 cup parmesan cheese<br />1 egg<br />Kosher salt<br />Freshly ground black pepper<br /><br />For the pasta dough:<br />4 large eggs<br />1 egg yolk<br />1/4 cup extra-virgin olive oil<br />2 tablespoons water, plus more as needed<br />3 3/4 cups all-purpose flour<br />1 teaspoon kosher salt<br /><br />For the vegetable side:<br />1 1/2 pounds medium asparagus, tough ends broken off, then cut into 1-inch lengths<br />2 tablespoons extra-virgin olive oil<br />2 ounces pancetta, cut into 1-inch lengths<br />1 cup leek, thinly sliced, white and pale green sections only<br />Kosher salt<br />Freshly ground black pepper<br /><br /><i>Method</i><br /><br />1. Prepare the filling. Place the wet spinach into a nonstick skillet and season with salt, then place over medium low heat and cover until wilted, approximately 5 minutes. After the wilted spinach has cooled, combine the it with the ricotta, parmesan and egg, then season with salt and pepper. Cover with plastic wrap and set aside while the pasta dough is prepared.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-_js1VJ9jV5A/Vy5driNc_-I/AAAAAAAAPhA/TqkGme1dnBkLEwKSHUoG8eiV_PSrX6iYwCLcB/s1600/20160430_155059.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-_js1VJ9jV5A/Vy5driNc_-I/AAAAAAAAPhA/TqkGme1dnBkLEwKSHUoG8eiV_PSrX6iYwCLcB/s320/20160430_155059.jpg" width="251" /></a></div><br />2. Prepare the pasta dough. Whisk together the eggs, egg yolks, olive oil and water in a small bowl, then set aside. On a clean flat surface (I recommend a rimmed baking sheet in the event the well breaks), place the flour and dig a well in the middle so the flour resembles the shape of a volcano. Add the salt to the well, then pour in the wet ingredients. Using a fork, stir the eggs in a circular motion while simultaneously adding flour to the eggs slowly until the eggs are thick enough not to spill over the side of the well. Add the remaining flour to the eggs, and once it has become a homogeneous mixture, knead the dough by rolling it over onto itself with the heels of the palms of your hands, then turning it 90 degrees and repeating the process until it is tacky but not sticky adding more flour or water, as needed. While kneading the dough, ensure its consistent throughout by periodically piercing it with your finger to test the inside. Once the dough is kneaded, wrap it in plastic wrap and let it rest for one hour, however the dish can be prepared one day ahead up to this point.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-j15jwd7PCSg/Vy5d15cOzLI/AAAAAAAAPhE/CCwQkS0Lg9E3BWz66U2zOct6fh5vBeG-ACLcB/s1600/20160430_163221.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="199" src="https://3.bp.blogspot.com/-j15jwd7PCSg/Vy5d15cOzLI/AAAAAAAAPhE/CCwQkS0Lg9E3BWz66U2zOct6fh5vBeG-ACLcB/s320/20160430_163221.jpg" width="320" /></a></div><br />4. Roll the dough. Open the setting of a pasta roller to its widest. Cut off a portion of the pasta dough and flatten it, ensuring to re-wrap the remaining pasta dough that isn't being rolled. Dust a clean working surface with flour and pass the portion of the dough through the pasta roller, then fold it into thirds and pass the dough through the roller a second time at its widest setting, dusting the dough with flour if it feels too sticky, as needed. Fold it into thirds again, passing the dough through the pasta roller a third time at the widest setting and again, dusting the dough flour if necessary. Adjust the pasta roller to the next thinnest setting (i.e. if the roller is widest at setting 1, switch it to setting 2), and pass through the pasta roller just once at that setting. Continue to pass the dough through the roller once at the next thinnest setting, dusting the dough with flour as required, until your pasta sheets have reached the desired thinness. (My <a href="http://www.marcato.it/it/shop/marcato-design/design-atlas/atlas-150-cromo" target="_blank">Atlas machine</a> has six settings, but I rolled my dough to setting 5.)<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-QPPCD7EfmoA/Vy5eACeC7oI/AAAAAAAAPhI/S-BTnz4W2RwOSwGwI2ooItuluZXVCEpjQCLcB/s1600/20160501_104651.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-QPPCD7EfmoA/Vy5eACeC7oI/AAAAAAAAPhI/S-BTnz4W2RwOSwGwI2ooItuluZXVCEpjQCLcB/s320/20160501_104651.jpg" width="180" /></a></div><br />5. Shape the tortellini. Once the pasta sheets have been rolled to the desired thickness, use a ring mold to cut circles into the pasta sheets and retain the excess for another use.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-tOk8zj0dM60/Vy5fPav2ZUI/AAAAAAAAPhY/POn2fZnKAVMgaK_GaSkokfghO_UhfGtsgCLcB/s1600/20160501_111305.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="166" src="https://4.bp.blogspot.com/-tOk8zj0dM60/Vy5fPav2ZUI/AAAAAAAAPhY/POn2fZnKAVMgaK_GaSkokfghO_UhfGtsgCLcB/s320/20160501_111305.jpg" width="320" /></a></div><br />Place 1/2 teaspoon of filling in the center of each, then using your finger, wet with water the edge of one-half of the circle, as demonstrated by the grey shaded area in the picture below.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-BboyPeMQtoE/Vy5iMDEEQMI/AAAAAAAAPhk/575VjboYXEwRzAWHNndlJSifYJoLGW39wCLcB/s1600/20160501_111511.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://4.bp.blogspot.com/-BboyPeMQtoE/Vy5iMDEEQMI/AAAAAAAAPhk/575VjboYXEwRzAWHNndlJSifYJoLGW39wCLcB/s320/20160501_111511.jpg" width="320" /></a></div><br />Fold the circles in half and seal the filling inside, ensuring that no air has been trapped inside the tortellini.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-MMZbDQ3XRHE/Vy5jJQWD6AI/AAAAAAAAPhw/KT0Gv1GM1zoHxg11-oKUFyuRLab2UoI2ACLcB/s1600/20160501_111713.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://4.bp.blogspot.com/-MMZbDQ3XRHE/Vy5jJQWD6AI/AAAAAAAAPhw/KT0Gv1GM1zoHxg11-oKUFyuRLab2UoI2ACLcB/s320/20160501_111713.jpg" width="320" /></a></div><br />Fold one corner towards the center and, using a finger, wet the tip as demonstrated by the grey shaded area in the picture below. Fold the second corner towards the center to seal the two corners so they stick together. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-0Dgu3owiJjw/Vy5j-n3XFZI/AAAAAAAAPh4/tVJOfDBBTAQXCGArp4T-u-FBWfsx553EACLcB/s1600/20160501_111754.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://2.bp.blogspot.com/-0Dgu3owiJjw/Vy5j-n3XFZI/AAAAAAAAPh4/tVJOfDBBTAQXCGArp4T-u-FBWfsx553EACLcB/s320/20160501_111754.jpg" width="320" /></a></div><br />As you finish each tortellino, place them onto a flour dusted sheet pan and put the sheet pan in the freezer so the pasta doesn't dry out.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-5FZu28KGT1k/Vy5lpQGg2XI/AAAAAAAAPiE/qpEEFqA1t9glecMKfcx8ZVLMUBkgeFNyQCLcB/s1600/20160501_153908.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://3.bp.blogspot.com/-5FZu28KGT1k/Vy5lpQGg2XI/AAAAAAAAPiE/qpEEFqA1t9glecMKfcx8ZVLMUBkgeFNyQCLcB/s320/20160501_153908.jpg" width="320" /></a></div><br />6. Prepare the vegetable side; boil the pasta and finish the dish. Bring two pots of salted water to a boil over high heat-one medium and one large. While waiting for the water to reach its temperature, render the pancetta in olive oil in a medium skillet over medium-low heat until slightly crisp, approximately 5 minutes. Add the leek to sweat. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-LqJMJEOQstY/Vy5wdqM8AbI/AAAAAAAAPiU/HDptCcUzZjAvui1WuCXANiUOxgByZXjPQCLcB/s1600/20160501_181201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" src="https://1.bp.blogspot.com/-LqJMJEOQstY/Vy5wdqM8AbI/AAAAAAAAPiU/HDptCcUzZjAvui1WuCXANiUOxgByZXjPQCLcB/s320/20160501_181201.jpg" width="320" /></a></div><br />While the leek sweats, add the asparagus to the medium pot and cook until tender, approximately 3 or 4 minutes then drain and add the asparagus to the skillet with the pancetta and leek. Season with salt and pepper to taste and toss to coat the seasonings.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-7viXSCllRd0/Vy5xxNlfR7I/AAAAAAAAPig/nxEV-DOb1t0LDMa4fc1AxaDvdKpqsO3DQCLcB/s1600/20160501_183002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://1.bp.blogspot.com/-7viXSCllRd0/Vy5xxNlfR7I/AAAAAAAAPig/nxEV-DOb1t0LDMa4fc1AxaDvdKpqsO3DQCLcB/s320/20160501_183002.jpg" width="320" /></a></div><br />Add the tortellini to the large pot and boil until they float to the top, approximately 2 minutes. Remove the cooked tortellini with a slotted spoon to a paper towel lined plate. To present, spoon a tablespoon or two of the vegetables onto a plate, then top with 4 to 5 tortellini, then serve immediately.<br /><br /><b>Final Thoughts</b><br /><br />Unlike my previous tortellini attempt, I am pleased with the shape of the pasta I made. In addition, my suspicions were correct! By using a ring mold with a larger diameter, I was able to have better control over the final shape of the tortellini. Also, I might suggest to make the tortellini gradually, as each pasta sheet is rolled to the desired thickness before rolling more pasta dough so it doesn't dry out. Lastly, Mrs. Stuntman thought the vegetable side was seasoned perfectly and paired well with the spinach and ricotta filling. She even requested I prepare it again.<br /><br /><img src="https://i1157.photobucket.com/albums/p588/alyxblogdesign/DB/signature.png" width="300" />Anonymoushttp://www.blogger.com/profile/12253361285327101707noreply@blogger.com3tag:blogger.com,1999:blog-2450727237777992227.post-60166234714369073472016-04-18T07:00:00.000-07:002016-04-18T07:00:12.051-07:00Presenting: Pan Seared Sea Scallops with Roasted Corn and Pea Purée <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://3.bp.blogspot.com/-7texbsKzhm8/Vwvb7dMDkeI/AAAAAAAAO6A/D7QcBloIJMUV1jB00J9ClLJ6XMXusWy0g/s1600/20160403_204208.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://3.bp.blogspot.com/-7texbsKzhm8/Vwvb7dMDkeI/AAAAAAAAO6A/D7QcBloIJMUV1jB00J9ClLJ6XMXusWy0g/s640/20160403_204208.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pan Seared Sea Scallops with Roasted Corn and Pea Purée</td></tr></tbody></table><a data-pin-color="white" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.hrkrr.icu%2F2016%2F04%2Fpresenting-pan-seared-sea-scallops-with.html&amp;media=https%3A%2F%2F3.bp.blogspot.com%2F-7texbsKzhm8%2FVwvb7dMDkeI%2FAAAAAAAAO6A%2FD7QcBloIJMUV1jB00J9ClLJ6XMXusWy0g%2Fs1600%2F20160403_204208.jpg&amp;description=Presenting%3A%20Pan%20Seared%20Sea%20Scallops%20with%20Roasted%20Corn%20and%20Pea%20Pur%C3%A9e%20"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_white_20.png" /></a><br /><br />Call this a continuation of <a href="http://www.hrkrr.icu/2015/09/recipe-redux-evolution-of-amateur-food.html" target="_blank">my recipe redux post from last September</a>...<br /><br /><b>Inspiration Behind the Dish</b><br /><br />Last autumn, <a href="http://www.hrkrr.icu/2015/10/guest-post-at-simply-healthy-family-pan.html" target="_blank">I prepared a scallops dish for my friend, Gwen, at <i>Simply Healthy Family</i></a>. If you click through to <a href="http://www.simplyhealthyfamily.org/2015/10/pan-seared-sea-scallops-carrot-puree.html" target="_blank">the post I wrote for her</a>, I describe the evening I prepared the dish when my daughter finished her scallops and asked for more, which was unusual for a dish that's not kid favorites, such as burgers and pizza. She remembered the experience because she recently asked <i>when are you going to cook scallops again?</i> so I decided to use the opportunity to replicate <a href="http://www.hrkrr.icu/2013/01/pan-seared-sea-scallops-with-pea-puree.html" target="_blank">the first scallops dish I published here</a> because, even then, I was unhappy with it's execution.<br /><br /><b>Dish Details</b><br /><br />I hope that this dish would be at home on any fine dining menu. For it, I used the same pea purée that I utilized in the dish I referenced above (however I omitted the tarragon sprig since I didn't have any fresh tarragon that evening) and my tried and true technique I've utilized since <a href="http://www.hrkrr.icu/2014/02/pan-seared-scallops-with-lemon-basil.html" target="_blank">I figured it out two years ago</a>. I also adapted <a href="http://www.hrkrr.icu/2014/10/coffee-and-molasses-brined-pork-chop.html" target="_blank">the corn salsa I originally paired with pork chops</a>.<br /><br /><i>Ingredients</i><br /><br />3 ounces bacon, diced<br />2 cups frozen corn kernels, thawed<br />Kosher salt<br />Freshly ground black pepper<br />2 cups frozen peas, thawed<br />1 stick unsalted butter<br />1 tablespoon olive oil<br />12 ounces U-10 sea scallops<br />1 tablespoon vegetable oil<br />Lemon thyme leaves, for garnish<br /><br /><i>Method</i><br /><br />1. Roast the corn. In a medium skillet, render the bacon fat over medium heat until just shy of being crisp, approximately two to three minutes. Remove bacon with a slotted spoon to a paper towel lined plate, then drain the bacon fat from the skillet and reserve for another use.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-5GnMxDA9pi4/Vw6AkPvahjI/AAAAAAAAPWw/OafzWQcNemM7zqhcQdCvIs3o4zjDABwPwCLcB/s1600/20160403_190219.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="203" src="https://3.bp.blogspot.com/-5GnMxDA9pi4/Vw6AkPvahjI/AAAAAAAAPWw/OafzWQcNemM7zqhcQdCvIs3o4zjDABwPwCLcB/s320/20160403_190219.jpg" width="320" /></a></div><br />Add the corn to the same skillet where the bacon was prepared and roast until brown over medium heat, stirring periodically, approximately twelve to fifteen minutes. Remove the corn to a bowl, then combine with the bacon pieces and season with salt and pepper to taste.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-QqT1w8q_Qf8/Vw6Ar1Z_RUI/AAAAAAAAPW4/B7D21LraL0w1sBaI0eKEfTXH-_fdyet6wCLcB/s1600/20160403_191225.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-QqT1w8q_Qf8/Vw6Ar1Z_RUI/AAAAAAAAPW4/B7D21LraL0w1sBaI0eKEfTXH-_fdyet6wCLcB/s320/20160403_191225.jpg" width="200" /></a></div><br />2. Purée the peas. Start on the peas while the corn is roasting. To do so, combine the peas and butter in a medium saucepan over medium-high heat and cover. Check the peas every three minutes until the peas are soft. Once velvety, strain the fluid from the peas but reserve the fluid. Purée the peas in a blender, adding the reserved liquid and one tablespoon olive oil until the purée is smooth. Season with salt and pepper to taste.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-JD_acOpN-PU/Vw6AyYEJFaI/AAAAAAAAPXA/FCnl-qZTWj8UpNN9H4RwnYSZTITlrYAQACLcB/s1600/20160403_190247.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="224" src="https://1.bp.blogspot.com/-JD_acOpN-PU/Vw6AyYEJFaI/AAAAAAAAPXA/FCnl-qZTWj8UpNN9H4RwnYSZTITlrYAQACLcB/s320/20160403_190247.jpg" width="320" /></a></div><br />3. Sear the scallops. Heat 1 tablespoon vegetable oil over high heat. Pat the scallops dry with paper towels, then season both sides with salt and pepper. Sear the scallops on one side only until browned, approximately sixty to ninety seconds. Remove to a plate to allow for carryover cooking. To plate, smear two tablespoons pea purée, onto a round plate, top with three scallops close together so they resemble a triangle, spoon some of the corn mixture over the scallops, then garnish with the lemon thyme leaves.<br /><br /><b>Final Thoughts</b><br /><br />I remember watching a TV show that only lasted for one season on Bravo Network about five years ago called <a href="http://www.bravotv.com/roccos-dinner-party" target="_blank"><i>Rocco's Dinner Party</i></a>. Each episode started with three chefs that prepared a dish in a qualifying round, then two of the three moved forward to host a dinner party for <a href="http://www.roccodispirito.com/" target="_blank">Chef Rocco DiSpirito</a> and his celebrity friends. The chef who did the best won a cash prize. In one episode, Chef DiSpirito was thoroughly unimpressed in a qualifying round when one of the contestants prepared a dish using the combination of scallops, corn and bacon. <br /><br />My point is the flavor affinity of this dish isn't very creative, however the picture of the finished dish is now my new favorite. I gave my friend, Faith of <a href="http://www.anediblemosaic.com/" target="_blank"><i>An Edible Mosaic</i></a> and <a href="http://www.healthysweeteats.com/" target="_blank"><i>Healthy Sweet Eats</i></a>, an advanced copy of the picture of the finished dish and one of the things she liked about it is the use of negative space: the way the food was concentrated on the center of the plate and the black plate against the white background. I've noticed that a plate with multiple contrasting colors on it is more visually appealing, so I'm very proud of the six colors on this dish. In fact, this photo has replaced my steak au poivre picture as my lock screen wallpaper on my phone.<br /><br />Finally, my daughter finished her dinner the evening I prepared this dish just as quickly as she did last autumn and she's requested I prepare it again.<br /><br /><img src="http://i1157.photobucket.com/albums/p588/alyxblogdesign/DB/signature.png" width="300" />Anonymoushttp://www.blogger.com/profile/12253361285327101707noreply@blogger.com2tag:blogger.com,1999:blog-2450727237777992227.post-59277793892806416822016-04-11T07:00:00.000-07:002016-04-11T07:00:18.884-07:00Pork Chop with Caramelized Onions and Cinnamon Rice Pilaf<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://1.bp.blogspot.com/-beJG88wP2oA/VwaW5_4KQPI/AAAAAAAAO40/UaNJffAZIqsGIKC20FHablVZf4usQI5Ug/s1600/20160326_200324.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://1.bp.blogspot.com/-beJG88wP2oA/VwaW5_4KQPI/AAAAAAAAO40/UaNJffAZIqsGIKC20FHablVZf4usQI5Ug/s640/20160326_200324.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pork Chop with Caramelized Onions and Cinnamon Rice Pilaf</td></tr></tbody></table><a data-pin-color="white" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.hrkrr.icu%2F2016%2F04%2Fpork-chop-with-caramelized-onions-and.html&amp;media=https%3A%2F%2F1.bp.blogspot.com%2F-beJG88wP2oA%2FVwaW5_4KQPI%2FAAAAAAAAO40%2FUaNJffAZIqsGIKC20FHablVZf4usQI5Ug%2Fs1600%2F20160326_200324.jpg&amp;description=Pork%20Chop%20with%20Caramelized%20Onions%20and%20Cinnamon%20Rice%20Pilaf"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_white_20.png" /></a><br /><br />Last September, I published <a href="http://www.hrkrr.icu/2015/09/pork-chops-with-apple-dijon-sauce-and.html" target="_blank">a pork chops dish for #SundaySupper</a> that was not satisfying from the standpoint of it's plate presentation, so I decided to replicate it again.<br /><br /><b>Inspiration Behind the Dish</b><br /><br />I remember reading in <a href="http://www.randomhouse.com/book/29966/think-like-a-chef-by-tom-colicchio" target="_blank"><i>Think Like a Chef</i> by Tom Colicchio with Catherine Young, Lori Silverbush and Sean Fri</a> that Chef Colicchio doesn't change the proteins on his restaurant menus very often, but he will change the vegetable accompaniments depending on what's in season and what is at it's peak. Using this theory, I consulted <a href="http://www.karenandandrew.com/books/the-flavor-bible/" target="_blank"><i>The Flavor Bible</i></a> to re-pair pork chops for spring produce. Spring onions are obviously in season around now and onions were strongly suggested as a pairing with pork. I knew caramelized onions were sweet and thought it would be a good substitute to apples that are in season in the autumn.<br /><br /><b>Dish Details</b><br /><br />I prepared my pork chops using <a href="http://www.foodnetwork.com/recipes/tyler-florence/thick-pork-chops-with-spiced-apples-and-raisins-recipe.html" target="_blank">a tried and true method from Chef Tyler Florence</a>. In addition, I utilized <a href="http://www.bonappetit.com/test-kitchen/how-to/article/rice-pilaf" target="_blank">the guide to making rice pilaf</a> and my love for caramelized onions can be traced back to <a href="http://www.epicurious.com/recipes/food/views/Barbecued-Tri-Tip-with-Caramelized-Red-Onions-109697" target="_blank">this recipe on epicurious</a> which I found about six years ago. I'd imagine this dish would be at home on any casual chain restaurant, however I'm unsure if one would go through the trouble of brining their chops.<br /><br /><i>Ingredients</i><br /><br />1 gallon water<br />1 cup brown sugar<br />1 cup kosher salt plus more as needed<br />Thyme sprigs<br />4 pork rib chops with the bone frenched<br />Freshly ground black pepper<br />Olive oil<br />2 tablespoons plus 1 tablespoon unsalted butter, divided<br />2 large yellow onions, peeled and cut in half lengthwise, then sliced thin<br />1 teaspoon granulated sugar<br />1 shallot, chopped<br />1/4 teaspoon ground cinnamon<br />1 cup white rice<br />1/4 cup dry white wine<br />1 1/4 cup <a href="http://www.hrkrr.icu/2012/06/back-to-basics-chicken-stock.html" target="_blank">chicken stock</a><br />Italian parsley leaves, chopped (for garnish)<br /><br /><i>Method</i><br /><br />1. Prepare the pork chops. Brine the chops by combining the water one cup kosher salt and brown sugar and stir until dissolved. Add the thyme sprigs and the pork chops, then cover and refrigerate covered for two hours.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/--9MZwkDkgSM/VwgUvC7Py8I/AAAAAAAAO5M/LRG80B0hXJc9OTBAPUiiO5cQD5nyNz8AA/s1600/20160326_154647.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://2.bp.blogspot.com/--9MZwkDkgSM/VwgUvC7Py8I/AAAAAAAAO5M/LRG80B0hXJc9OTBAPUiiO5cQD5nyNz8AA/s320/20160326_154647.jpg" width="320" /></a></div><br />Once the two hours have elapsed, drain the brine and discard the brine. Pat the pork chops dry with paper towels, then season on both sides with kosher salt and freshly ground black pepper. Heat two tablespoons olive oil in a non-stick skillet over medium high heat. Once hot, sear the pork chops in the skillet, approximately three to four minutes per side, then remove and tent with aluminum foil to keep warm while the onions and rice are prepared.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-FEGEo3-EvkM/VwgU2A9HnZI/AAAAAAAAO5Q/0cM-tJ0eFC8Qinif5p3vxbi6Ck6RC9IYw/s1600/20160326_184112.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-FEGEo3-EvkM/VwgU2A9HnZI/AAAAAAAAO5Q/0cM-tJ0eFC8Qinif5p3vxbi6Ck6RC9IYw/s320/20160326_184112.jpg" width="180" /></a></div><br />2. Caramelize the onions. In the same skillet used to prepare the pork chops, melt two tablespoons butter in an additional two tablespoons olive oil over medium heat. Once melted, add the onions and stir, coating them in the fat. Continue to cook the onions until they reduce, soften and turn a golden brown, stirring occasionally, approximately twenty to thirty minutes. Stir in the granulated sugar, then season with kosher salt and freshly ground black pepper to taste.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-t3GSy7sv2eY/VwgU89AKJSI/AAAAAAAAO5U/YldyEYuZIIgxmlNM05IG_pvqBnhOkTNCg/s1600/20160326_185817.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-t3GSy7sv2eY/VwgU89AKJSI/AAAAAAAAO5U/YldyEYuZIIgxmlNM05IG_pvqBnhOkTNCg/s320/20160326_185817.jpg" width="190" /></a></div><br />3. While the onions are caramelizing, prepare the rice. In a medium saucepan, melt one tablespoon unsalted butter in one tablespoon olive oil over medium heat. Add the shallot to sweat, then season with kosher salt and freshly ground black pepper, approximately two minutes. Perfume the shallots by adding the cinnamon, then the rice. Stir the mixture until the rice is toasted and coated in the oils, approximately 3 minutes. Stir in the wine and stock and bring to a boil. Reduce heat to a simmer, cover and let it steam until the rice has absorbed, approximately twelve to fifteen minutes. Once the rice is finished, remove from heat and fluff with a fork. To plate, spoon a portion of the rice off center on a warmed plate, then rest the pork chop on the rice so that the frenched bone is raised. Drizzle some caramelized onions over the pork, then garnish with parsley leaves.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-qSeAP8OoyGU/VwgVDnPnzcI/AAAAAAAAO5Y/TLiw1sqi6lc1FMges8LCTmvfxmcR1v2eg/s1600/20160326_190039.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-qSeAP8OoyGU/VwgVDnPnzcI/AAAAAAAAO5Y/TLiw1sqi6lc1FMges8LCTmvfxmcR1v2eg/s320/20160326_190039.jpg" width="205" /></a></div><br /><b>Final Thoughts</b><br /><br />If you look closely, you'll find that I seared the pork chops in a stainless steel skillet in the picture above yet I instructed to sear them in a non-stick one. I made this change because I thought the onions might be able to pick up some of the pork fond but I found the sear on the pork a little too dark and I didn't want my onions to have a charred taste when they were supposed to be sweet so I switched pans. Additionally, Chef Florence instructs to finish the chops off in the oven and I did in this case but I omitted it from the instructions because I found them to be a little dry, despite the fact that they were brined. If the pork chops are one-inch thick or more, roast them in the oven at 350° Fahrenheit until their internal temperature reaches 140° Fahrenheit, approximately thirty minutes. In the end, I found the onions a very good substitute for apples and am surprised it isn't more common.<br /><br /><img src="http://i1157.photobucket.com/albums/p588/alyxblogdesign/DB/signature.png" width="300" />Anonymoushttp://www.blogger.com/profile/12253361285327101707noreply@blogger.com1tag:blogger.com,1999:blog-2450727237777992227.post-38434729910962076692016-04-03T00:00:00.000-07:002016-04-03T08:15:15.804-07:00Green and Yellow Artichoke Tortellini with Mushrooms, Pancetta and Spring Peas with White Wine Reduction for an Italian Fest #SundaySupper<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://3.bp.blogspot.com/-kpRHL3O-XzY/VvapyGaosKI/AAAAAAAAOvc/VTDc8V0_DZMiqCB2l132bnZ7e4YY_qmow/s1600/20160319_223509.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="537" src="https://3.bp.blogspot.com/-kpRHL3O-XzY/VvapyGaosKI/AAAAAAAAOvc/VTDc8V0_DZMiqCB2l132bnZ7e4YY_qmow/s640/20160319_223509.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Green and Yellow Artichoke Tortellini with Mushrooms, Pancetta and Spring Peas with White Wine Reduction for an Italian Fest #SundaySupper</td></tr></tbody></table><a data-pin-color="white" data-pin-count="above" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.hrkrr.icu%2F2016%2F04%2Fgreen-and-yellow-artichoke-tortellini.html&amp;media=https%3A%2F%2F3.bp.blogspot.com%2F-kpRHL3O-XzY%2FVvapyGaosKI%2FAAAAAAAAOvc%2FVTDc8V0_DZMiqCB2l132bnZ7e4YY_qmow%2Fs400%2F20160319_223509.jpg&amp;description=Green%20and%20Yellow%20Artichoke%20Tortellini%20with%20Mushrooms%2C%20Pancetta%20and%20Spring%20Peas%20with%20White%20Wine%20Reduction%20for%20an%20Italian%20Fest%20%23SundaySupper"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_white_20.png" /></a><br /><br />My long time readers know that one of my passions I've explored on this website is Italian cuisine, so I couldn't let this week's <a href="http://www.sundaysuppermovement.com/" target="_blank">#SundaySupper</a> theme of <i>Italian Fest</i> go without participating. It's hosted by Manu of <a href="http://www.manusmenu.com/" target="_blank">Manu's Menu</a>. Thank you, Manu!<br /><br />As this passion has developed over the years, I've tried to learn as much as I can on the topic. What fascinates me is the differences between authentic Italian food and America's version of Italian food which is the reason why I'm so appreciative of <a href="http://lacucinaprimadona.blogspot.com/2013/01/the-lighter-side-of-italy.html" target="_blank">an article my friend Caroline of <i>La Cucina Della Prima Donna</i></a> wrote a few years ago that explains how Italians can still eat healthy despite calorie-laden dishes such as pasta, pizza and gelato.<br /><br />As I noted in <a href="http://www.hrkrr.icu/2015/10/light-stunt-cacio-e-pepe.html" target="_blank">a dish I published this past fall</a>, Italian pasta dishes tend to be simple, so I've struggled to balance genuineness with my desire to continue to prepare foods that challenge me, either in flavor profile and/or preparation. However, I think I found a compromise with an article I discovered several years ago on <a href="http://italianfood.about.com/od/pastarecipesandsauces/a/blr0001_2.htm" target="_blank">about.com</a> that reviewed recipes for flavored pastas and have been using it as a source of inspiration ever since. Such is the case with this dish.<br /><br /><b>Inspiration Behind the Dish</b><br /><br />The idea of this dish was born from episode 16 of season six's <a href="http://www.fox.com/masterchef/" target="_blank">MasterChef</a>, where the elimination challenge charged the contestants with preparing three fresh pasta dishes. One of the assigned dishes is a squid ink striped farfalle. At the time, I hadn't even considered the concept of striped pasta so I was intrigued and wanted to explore the notion. In addition, my long time readers will remember I prepared a <a href="http://www.hrkrr.icu/2014/03/paglia-e-fieno-for-weekdaysupper.html" target="_blank">Paglia e Fieno</a> dish two years ago which is the second source of inspiration for this updated version.<br /><br /><b>Dish Details</b><br /><br />When I conceptualized this dish, I imagined it to be served at a modern Italian fine dining restaurant. The dish the contestants on the show I referenced above made pasta with only stripes on one side, so I did a little digging and found <a href="http://www.mangiabenepasta.com/pasta_striped.html" target="_blank">a method to ensure the stripes appear on both sides</a>. I also wanted to use seasonal ingredients so, after consulting <a href="http://www.karenandandrew.com/books/the-flavor-bible/" target="_blank"><i>The Flavor Bible</i></a>, I decided to use artichokes for my filling in addition to mushrooms, spinach and peas. <a href="http://www.randomhouse.com/book/29966/think-like-a-chef-by-tom-colicchio" target="_blank"><i>Think Like a Chef</i> by Tom Colicchio with Catherine Young, Lori Silverbush and Sean Fri</a> played a role in two components of the dish. The reduction was comprised from the basic sauce making technique described on page 75 and the artichoke filling on pages 129 through 130 and 134. Pasta dough was adapted from the about.com article I linked above. I also added the pancetta because <i>The Flavor Bible</i> noted it worked well with artichokes and I've also found I enjoy the pairing of cured pork with mushrooms.<br /><br /><i>Ingredients</i><br /><br />For the artichoke filling:<br />3 lemons<br />3 artichokes<br />1 medium yellow onion, peeled<br />1 leek, tops trimmed and green outer leaves discarded<br />1 celery stalk, sliced thin<br />7 to 8 baby carrots, sliced thin<br />1/2 cup extra-virgin olive oil<br />Kosher salt<br />Freshly ground black pepper<br />4 sprigs lemon thyme<br />1 3/4 cups white wine<br /><br />For pasta dough:<br />8 ounces raw spinach<br />6 cups all-purpose flour, divided plus more as needed<br />Kosher salt<br />8 eggs, divided<br /><br />For the vegetables and reduction:<br />2 tablespoon extra-virgin olive oil, divided<br />4 ounces pancetta, diced<br />8 ounces baby bella mushrooms, cut in half lengthwise and then sliced thin<br />1/2 cup frozen peas, thawed<br />1 medium shallot, chopped<br />1 cup dry white wine<br />2 cups <a href="http://www.hrkrr.icu/2012/06/back-to-basics-chicken-stock.html" target="_blank">chicken stock</a><br />2 tablespoons unsalted butter<br />Kosher salt<br />Freshly ground black pepper<br />Lemon thyme sprigs, for garnish<br /><br /><i>Method</i><br /><br />1. Complete the artichoke mise en place. Combine the juice from 2 1/2 lemons and 2 quarts water in a large bowl. Trim the stem (leaving only 1-inch), then remove the outer leaves and cut off the inner leaves. Next, peel away the outer layers that encircle the heart with a pairing knife, similar to peeling an apple. Scrape out the fuzzy choke and immature leaves using a spoon, then trim the top of the choke, rubbing it with the remaining half lemon frequently to prevent it from oxidizing and turning brown. When finished place the artichoke into the lemon water and repeat the process with the other two artichokes. Cut the yellow onion in half lengthwise, then slice thinly. Repeat the process for the leek.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-Px3a7RWKf7c/VvwoTzwiO_I/AAAAAAAAOyc/N04kNwZLTXMwW0rhT9ML6NtXWsCt7xXQg/s1600/20160313_110828.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-Px3a7RWKf7c/VvwoTzwiO_I/AAAAAAAAOyc/N04kNwZLTXMwW0rhT9ML6NtXWsCt7xXQg/s320/20160313_110828.jpg" width="187" /></a></div><br />2. Braise the artichokes. Heat 1/4 cup olive oil in a high sided pot over medium heat until the pot begins to smoke. Add the onions, leek, carrots and celery (i.e. mirepoix) to the pot to sweat, reducing the heat to medium low, seasoning with kosher salt and stirring occasionally, approximately 20 minutes.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-ihCWb6uFaoU/VvwooGvgymI/AAAAAAAAOyg/rUBFJH6EqcQvYN8dBJF6fwipgvnLIsnmQ/s1600/20160313_113732.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-ihCWb6uFaoU/VvwooGvgymI/AAAAAAAAOyg/rUBFJH6EqcQvYN8dBJF6fwipgvnLIsnmQ/s320/20160313_113732.jpg" width="230" /></a></div><br />Remove the artichokes from the lemon water and add to the pot. Drizzle the chokes with approximately 2 tablespoons olive oil and season with kosher salt, freshly ground black pepper and lemon thyme sprigs. Add the wine to the pot and enough water to cover the artichokes. Bring to a simmer, then reduce the heat, partially cover the pot and let them simmer until the chokes can easily be pierced with a knife, approximately 30 minutes. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-BTyGkOylpWI/VvwoupPp5TI/AAAAAAAAOyk/zmygU15RaIMh89TwQie7Q4rt78YzdPPQw/s1600/20160313_120432.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-BTyGkOylpWI/VvwoupPp5TI/AAAAAAAAOyk/zmygU15RaIMh89TwQie7Q4rt78YzdPPQw/s320/20160313_120432.jpg" width="209" /></a></div><br />Once finished remove from the heat and allow the artichokes to cool in the braising fluid. Purée the artichokes with the mirepoix adding just enough braising fluid so the mixture has the consistency similar to toothpaste. Cover and set aside until the pasta dough has been prepared.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-llW0e_CDIZQ/Vvwo2IZelPI/AAAAAAAAOys/GMMiDhz2li87tg7VGlpbDuIeN31ogfRJA/s1600/20160313_132254.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-llW0e_CDIZQ/Vvwo2IZelPI/AAAAAAAAOys/GMMiDhz2li87tg7VGlpbDuIeN31ogfRJA/s320/20160313_132254.jpg" width="201" /></a></div><br />3. Prepare the spinach. Coarsely chop the spinach, then rinse it under cold water. Place the wet spinach leaves in a nonstick sauté pan over medium heat and add a pinch of kosher salt until the spinach wilts, approximately 5 minutes. Remove the spinach from the pan and let it cool. Once the spinach has cooled enough to handle, place them in a double layer of paper towels and squeeze out as much water from them as possible. Purée the spinach in the blender.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-xJivBSrhptg/Vvwo9IQX7gI/AAAAAAAAOyw/UhoL0lrKx9cRuvbeT3pmhJrfwGTOl8c4A/s1600/20160314_112205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-xJivBSrhptg/Vvwo9IQX7gI/AAAAAAAAOyw/UhoL0lrKx9cRuvbeT3pmhJrfwGTOl8c4A/s320/20160314_112205.jpg" width="220" /></a></div><br />4. Make and roll the pasta dough. Make two mounds of flour, each using 3 cups. Dig a hole in each mound to form a well big enough to hold the eggs, then add a pinch of salt to each mound. Whisk 4 eggs together, then pour them into one well. Whisk the remaining 4 eggs together with the puréed spinach and pour it into the second well. Make, knead and roll each dough separately by following the instructions of Steps 4 and 5 <a href="http://www.hrkrr.icu/2015/03/duck-confit-agnolotti-with-wild.html" target="_blank">in this prior agnolotti dish</a>, however stop rolling the dough one setting thicker than desired. (For example, my Atlas machine has 6 settings but wanted my pasta as thin as setting 5 so I stopped rolling the dough at setting 4.) Many pasta dough recipes direct the cook to use a clean flat surface but I recommend using a sheet pan because the sides will contain the eggs in the event that the well should break. Dust both sides of each pasta dough with flour and then roll each dough up as if you were rolling a cigarette, then cut it lengthwise in half similar to <a href="http://image.shutterstock.com/z/stock-photo-blank-news-paper-rolled-up-with-rubber-band-isolated-on-white-background-139569320.jpg" target="_blank">this picture</a>, cutting along the blue rubber band. Unroll each half and wet the edge of the cut side of each green pasta sheet with water, then lay a yellow pasta sheet next to the green so the yellow sheet overlaps the green sheet by a 1/4-inch. Repeat the process with the remaining sheets. Pass the combined dough through the pasta roller at the final setting.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-DPVaoD7Q-wA/VvwpLeIBu-I/AAAAAAAAOy0/rU2QeNRGiV0RtGkINbV9wE-EUFYy0s6Dw/s1600/20160314_111638.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-DPVaoD7Q-wA/VvwpLeIBu-I/AAAAAAAAOy0/rU2QeNRGiV0RtGkINbV9wE-EUFYy0s6Dw/s320/20160314_111638.jpg" width="201" /></a></div><br />5. Form the tortellini. Using a ring mold, cut circles in the pasta sheets in a manner that half of the circle is green and the other half is yellow. Using the reserved artichoke filling and the pasta cirecles, fold the tortellini in the manner demonstrated in <a href="https://youtu.be/IzJAEIuQ4mw?t=3m15s" target="_blank">this YouTube video</a>, ensuring that each tortellino is folded in a manner so the half circle has a different color on each side. If you're not preparing the dish immediately, place each tortellino on a sheet pan dusted with flour and place in the freezer.<br /><br />6. Prepare the sauce and finish the dish. Bring a large pot of well salted water to a boil over high heat. Add the tortellini to the pot and boil until they float to the top, approximately 2 minutes. Remove the tortellini from the pot and set aside to reserve. In a large skillet, heat 1 tablespoon olive oil over medium heat. Once hot, add the pancetta to render the fat, approximately 5 minutes. Add the mushrooms to the pancetta to sweat and reduce, stirring occasionally. Add the peas to the skillet and cook until heated through.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-n1zsOWJ9HdE/VvwpdyZTWII/AAAAAAAAOy4/lJz-KTNbtmwT0cDewegka5pwmhcNhGUTw/s1600/20160319_210126.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-n1zsOWJ9HdE/VvwpdyZTWII/AAAAAAAAOy4/lJz-KTNbtmwT0cDewegka5pwmhcNhGUTw/s320/20160319_210126.jpg" width="190" /></a></div><br />Remove the pancetta, mushrooms and peas from the pan and reserve. If the pan is dry, add the remaining tablespoon to the skillet, then the shallot to sweat for approximately 3 minutes. Deglaze the pan with wine and scrape the bottom to release any fond and reduce by half. Add the chicken stock and continue to simmer until the sauce is thick enough to coat the back of a spoon. Strain out any solids in the sauce and return it to the skillet over low heat and add the butter, stirring until it melts. Adjust the seasoning of the sauce with kosher salt and freshly ground black pepper. To plate, spoon some of the reduction into a bowl, top the reduction with the mushrooms, pancetta and peas, then place tortellini onto the vegetables. Garnish with lemon thyme sprigs.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-7u17YLJj2Y8/Vvwpj4FinnI/AAAAAAAAOzA/W8eBTZKIwpAOqcUUU0iTET49VOwM1-nJg/s1600/20160319_211710.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-7u17YLJj2Y8/Vvwpj4FinnI/AAAAAAAAOzA/W8eBTZKIwpAOqcUUU0iTET49VOwM1-nJg/s320/20160319_211710.jpg" width="180" /></a></div><br /><b>Final Thoughts</b><br /><br />I was discussing this dish with my friend, Kim of <a href="http://www.cravingsofalunatic.com/" target="_blank"><i>Cravings of a Lunatic</i></a> and <a href="http://kissmysmoke.com/" target="_blank"><i>Kiss My Smoke</i></a> before I published it today. I explained that this dish is as far as I can escalate the complexity of fresh pasta. As I stated above, I intended this dish to be an example of food that could be served at a modern Italian fine dining establishment. Overall, I was pleased with the taste of the dish, as it was well balanced with strong flavors, however I was not happy with it's presentation. If you perform a google image search for <i>tortellini fine dining</i>, you'll get a general idea of what I had in mind. I think the issue is the size of the pasta circles I cut. I used a 3-inch ring cutter so when I went to wrap them around my finger, I found that they didn't reach all the way around. so I ended up folding both corners over to seal with water. When I make tortellini again, I'd use my 5-inch ring mold. I hoped to document the process of forming the tortellini in a little more detail with pictures, however I so focused with making the tortellini I forgot about my camera.<br /><br />I've reviewed the process of making fresh pasta several times in the past and I've hoped to dedicate a post focused solely on this one aspect, however my hands get rather messy with flour and eggs when I knead the dough so it's difficult to take pictures. Probably the best demonstration I've found is <a href="https://youtu.be/tuYs5UZdmFI" target="_blank">this one by Chef Tomm Johnson I found on YouTube</a>. He initially combines the wet and dry ingredients in a mixing bowl instead of using the well method I describe above, however.<br /><br />Be sure to check out the other great Italian dishes before you go!<br /><br /><strong>Appetizers:</strong><br /><ul><li><a href="http://www.shelovesbiscotti.com/cacio-e-uova-meatless-recipe-sundaysupper/" target="_blank">Cacio e Uova Meatless Recipe</a> from She Loves Biscotti</li><li><a href="http://tramplingrose.com/2016/04/03/gnocchi-alla-romana/" target="_blank">Gnocchi alla Romana</a> from Tramplingrose</li><li><a href="http://myworldsimplified.com/italian-rice-balls/" target="_blank">Italian Rice Balls</a> from My World Simplified</li><li><a href="http://www.curiouscuisiniere.com/rosemary-focaccia/" target="_blank">Rosemary Focaccia</a> from Curious Cuisiniere</li><li><a href="http://www.casadecrews.com/2016/04/tomato-caprese-burrata.html" target="_blank">Tomato Caprese with Burrata</a> from Casa de Crews</li></ul><strong>Mains:</strong><br /><ul><li><a href="http://www.unassaggio.com/2016/04/03/asparagus-lemon-risotto/" target="_blank">Asparagus and lemon risotto</a> from Un Assaggio of Food, Wine & Marriage</li><li><a href="http://hardlyagoddess.com/braised-italian-style-beef-short-ribs-sundaysupper/" target="_blank">Braised Italian-Style Beef Short Ribs</a> from Hardly A Goddess</li><li><a href="http://www.mealplanningmagic.com/simple-bruschetta-chicken-skillet-sundaysupper/" target="_blank">Bruschetta Chicken</a> from Meal Planning Magic</li><li><a href="http://thetiptoefairy.com/2016/04/bucatini-roasted-garlic-tomato-sauce/" target="_blank">Bucatini with Roasted Garlic Tomato Sauce</a> from The TipToe Fairy</li><li><a href="http://delawaregirleats.typepad.com/blog/2016/04/orechietti-with-broccoli-rabe-and-shrimp-sunday-supper.html" target="_blank">Orechietti with Broccoli Rabe and Shrimp</a> from Delaware Girl Eats</li><li><a href="http://www.confessionsofacookingdiva.com/2016/04/03/cheesy-gnocchi-sausage-bake-sundaysupper/" target="_blank">Cheesy Gnocchi and Sausage Bake</a> from Confessions of a Cooking Diva</li><li><a href="http://cupcakesandkalechips.com/classic-vodka-sauce-recipe/" target="_blank">Classic Vodka Sauce</a> from Cupcakes & Kale Chips</li><li><a href="http://rantsfrommycrazykitchen.com/2016/04/03/eggplant-parmesan-sundaysupper-italian-fest/" target="_blank">Eggplant Parmesan</a> from Rants From My Crazy Kitchen</li><li><a href="http://www.fantasticalsharing.com/2016/04/fast-faux-baked-ziti-sundaysupper.html" target="_blank">Fast Faux-Baked Ziti</a> from Fantastical Sharing of Recipes</li><li><a href="http://amindfullmom.com/florentine-pizza/" target="_blank">Florentine Pizza</a> from A Mind Full Mom</li><li><a href="http://glutenfreecrumbley.com/gluten-free-meatballs-with-homemade-sauce/" target="_blank">Gluten Free Meatballs with Homemade Sauce</a> from Gluten Free Crumbley</li><li><a href="http://www.hrkrr.icu/2016/04/green-and-yellow-artichoke-tortellini.html" target="_blank">Green and Yellow Artichoke Tortellini with Mushrooms, Pancetta and Spring Peas with White Wine Reduction</a> from Crazy Foodie Stunts</li><li><a href="http://eatdrinkandbetracy.com/2016/04/03/chicken-pesto-panini-sundaysupper/" target="_blank">Grilled Chicken Pesto Panini</a> from Eat, Drink and be Tracy</li><li><a href="http://ourlifetastesgood.blogspot.com/2016/04/mushroom-bolognese-pasta-recipe.html" target="_blank">Mushroom Bolognese Pasta Recipe</a> from Life Tastes Good</li><li><a href="https://palatablepastime.com/2016/04/03/parma-rosa-baked-ziti-sundaysupper/" target="_blank">Parma Rosa Baked Ziti</a> from Palatable Pastime</li><li><a href="http://www.carolinescooking.com/pasta-con-sarde-a-mare/" target="_blank">Pasta Con Sarde a Mare – Pasta with Sardines at Sea</a> from Caroline’s Cooking</li><li><a href="http://www.cindysrecipesandwritings.com/pasta-e-fagioli-sundaysupper/" target="_blank">Pasta e Fagioli</a> from Cindy’s Recipes and Writings</li><li><a href="http://feedingbig.com/boursin-cheese-recipe.html" target="_blank">Penne with Sausage in Creamy Boursin Cheese Recipe</a> from Feeding Big and more</li><li><a href="https://www.monicastable.com/pesce-allaqua-pazza-sundaysupper/" target="_blank">Pesce all’Aqua Pazza</a> from Monica’s Table</li><li><a href="http://wholisticwoman.com/polenta-crusted-italian-sausage-pies-sundaysupper/" target="_blank">Polenta-Crusted Italian Sausage Pies</a> from Wholistic Woman</li><li><a href="http://janesadventuresindinner.com/2016/04/sundaysupper-pumpkin-agnolotti.html" target="_blank">Pumpkin Agnolotti</a> from Jane’s Adventures in Dinner</li><li><a href="http://www.grumpyshoneybunch.com/2016/04/shrimp-fra-diavolo.html" target="_blank">Shrimp Fra Diavolo</a> from Grumpy’s Honeybunch</li><li><a href="http://www.foodlustpeoplelove.com/2016/04/slow-cooker-lasagna.html" target="_blank">Slow Cooker Lasagna</a> from Food Lust People Love</li><li><a href="http://www.thefreshmancook.com/2016/04/stuffed-ravioli-with-alfredo-sauce.html" target="_blank">Stuffed Ravioli in Alfredo Sauce</a> from The Freshman Cook</li><li><a href="http://cookingchatfood.com/tuscan-kale-pesto-risotto/" target="_blank">Tuscan Kale Pesto Risotto</a> from Cooking Chat</li><li><a href="http://www.texannewyorker.com/2016/04/03/tuscan-porterhouse-with-rosemary-balsamic-steak-sauce-and-seared-radicchio-sundaysupper/" target="_blank">Tuscan Porterhouse with Balsamic-Rosemary Steak Sauce and Seared Radicchio</a> from The Texan New Yorker</li><li><a href="http://simpleandsavory.com/tuscan-style-chicken-breasts/" target="_blank">Tuscan Style Chicken Breasts</a> from Simple and Savory</li><li><a href="http://www.mommasmeals.org/zuppa-toscana-sundaysupper/" target="_blank">Zuppa Toscana</a> from Momma’s Meals</li></ul><strong>Dessert:</strong><br /><ul><li><a href="http://www.italianbellavita.com/2016/04/italian-berries-mascarpone-and-marsala-budini-sundaysupper/" target="_blank">Italian Berries, Mascarpone and Marsala Budini</a> from La Bella Vita Cucina</li><li><a href="http://www.thatskinnychickcanbake.com/berry-tiramisu/" target="_blank">Berry Tiramisu</a> from That Skinny Chick Can Bake</li><li><a href="http://mooreorlesscooking.com/2016/04/03/cannoli-poke-cake-sundaysupper/" target="_blank">Cannoli Poke Cake</a> from Moore or Less Cooking</li><li><a href="http://piesandplots.net/cherry-walnut-biscotti-sundaysupper/" target="_blank">Cherry Walnut Biscotti</a> from Pies and Plots</li><li><a href="http://www.reneeskitchenadventures.com/2016/04/chocolate-tiramisu.html" target="_blank">Chocolate Tiramisu</a> from Renee’s Kitchen Adventures</li><li><a href="http://www.manusmenu.com/fiordilatte-gelato" target="_blank">Fiordilatte Gelato</a> from Manu’s Menu</li><li><a href="http://thecrumbycupcake.com/italian-cream-cheesecake/" target="_blank">Italian Cream Cheesecake</a> from The Crumby Cupcake</li><li><a href="http://www.theredheadbaker.com/lemoncello-tiramisu/" target="_blank">Lemoncello Tiramisu</a> from The Redhead Baker</li><li><a href="http://cosmopolitancornbread.com/limoncello-cookies/" target="_blank">Limoncello Cookies</a> from Cosmopolitan Cornbread</li><li><a href="http://pineneedlesinmysalad.com/recipe/orange-almond-ricotta-cheesecake/" target="_blank">Orange and Almond Ricotta Cheesecake</a> from Pine Needles In My Salad</li><li><a href="http://www.chefnextdoorblog.com/2016/04/panna-cotta-with-fresh-berries.html" target="_blank">Panna Cotta with Fresh Berries</a> from The Chef Next Door</li><li><a href="http://www.akitchenhoorsadventures.com/salame-al-cioccolato-chocolate-salami/" target="_blank">Salame al Cioccolato (Chocolate Salami)</a> from A Kitchen Hoor’s Adventures</li><li><a href="http://fromgatetoplate.com/2016/04/03/strawberry-panna-cotta/" target="_blank">Strawberry Panna Cotta</a> from From Gate to Plate</li><li><a href="http://tarasmulticulturaltable.com/sundaysupper-italian-fest-tiramisu-semifreddo/" target="_blank">Tiramisu Semifreddo</a> from Tara’s Multicultural Table</li><li><a href="http://www.yummysmells.ca/2016/04/wine-and-cheese-chocolate-muffins.html" target="_blank">Wine and Cheese Chocolate Muffins</a> from What Smells So Good?</li><li><a href="http://magnoliadays.com/2016/zabaglione-gelato/" target="_blank">Zabaglione Gelato</a> from Magnolia Days</li></ul><strong>Beverages:</strong><br /><ul><li><a href="http://www.hezzi-dsbooksandcooks.com/2016/04/italian-coffee-sundaysupper.html" target="_blank">Bicerin (Italian Coffee)</a> from Hezzi-D’s Books and Cooks</li><li><a href="http://www.terristeffes.com/2016/04/limoncello-and-cocktails-sundaysupper.html" target="_blank">Easy Limoncello</a> from Our Good Life</li><li><a href="http://culinary-adventures-with-cam.blogspot.com/2016/04/liquore-allalloro-bay-leaf-liqueur-for.html" target="_blank">Liquore all’Alloro</a> from Culinary Adventures with Camilla</li><li><a href="http://thewimpyvegetarian.com/2016/04/sgroppino-italian-dessert-cocktail-sundaysupper/" target="_blank">Sgroppino (Frothy Italian Sorbetto Cocktail)</a> from The Wimpy Vegetarian</li></ul>And <a href="http://sundaysuppermovement.com/project/artichoke-torta-plus-recipes-italian-fest-sundaysupper/" target="_blank">Artichoke Torta plus More Recipes for Italian Fest</a> from Sunday Supper Movement<br /><br /><a href="http://www.sundaysuppermovement.com/" style="clear: left; float: left; font-weight: normal; margin-bottom: 1em; margin-right: 1em; text-align: left;" target="_blank"><img alt="Sunday Supper Movement" src="http://farm9.staticflickr.com/8078/8386732081_f232fda104_t.jpg" height="100" width="100" /></a><strong>Join the #SundaySupper conversation on twitter on Sunday!</strong> We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the <a href="https://twitter.com/search?q=%23sundaysupper" target="_blank">#SundaySupper hashtag</a> and remember to include it in your tweets to join in the chat. To get more great <a href="http://www.sundaysuppermovement.com/" target="_blank">Sunday Supper Recipes</a>, visit our website or check out our <a href="http://pinterest.com/thesundaysupper/sundaysupper/" target="_blank">Pinterest board</a>.<strong>Would you like to join the Sunday Supper Movement?</strong> It’s easy. You can sign up by clicking here: <a href="http://sundaysuppermovement.com/join-the-community/" target="_blank">Sunday Supper Movement</a><br /><br /><img src="http://i1157.photobucket.com/albums/p588/alyxblogdesign/DB/signature.png" width="300" />Anonymoushttp://www.blogger.com/profile/12253361285327101707noreply@blogger.com15tag:blogger.com,1999:blog-2450727237777992227.post-62216520100803605082016-02-11T07:00:00.000-08:002016-02-11T07:00:19.672-08:00Filet Mignon with Warm Shallot Vinaigrette, Sautéed Mushrooms and Toasted Baguette<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://3.bp.blogspot.com/-s3zaQs05FN4/VrrPDhbs0AI/AAAAAAAAOeA/Euv-2-fE7BA/s1600/20160203_194334.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://3.bp.blogspot.com/-s3zaQs05FN4/VrrPDhbs0AI/AAAAAAAAOeA/Euv-2-fE7BA/s640/20160203_194334.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Filet Mignon with Warm Shallot Vinaigrette, Sautéed Mushrooms and Toasted Baguette</td></tr></tbody></table><a data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.hrkrr.icu%2F2016%2F02%2Ffilet-mignon-with-warm-shallot.html&amp;media=https%3A%2F%2F3.bp.blogspot.com%2F-s3zaQs05FN4%2FVrrPDhbs0AI%2FAAAAAAAAOeA%2FEuv-2-fE7BA%2Fs1600%2F20160203_194334.jpg&amp;description=Filet%20Mignon%20with%20Warm%20Shallot%20Vinaigrette%2C%20Saut%C3%A9ed%20Mushrooms%20and%20Toasted%20Baguette"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><br /><br />When my birthday occurred a couple of months ago, Mrs. Stuntman took me out to dinner the day prior because she had to work on the evening of my actual birthday. On my actual birthday, <a href="https://www.instagram.com/p/-sgInRiZyN/" target="_blank">I posted a picture of the dish I ate for dinner on instagram</a>. Call this an update but this could easily be served this weekend for Valentine's Day if you don't want to go out to eat.<br /><br /><b>Inspiration Behind the Dish</b><br /><br />I was surfing the net recently and came across a dish that won a Top Chef challenge in a prior season. It paired halibut with a vinaigrette. Vinaigrettes are ubiquitous in dressing salads, but are more uncommonly used by home cooks as a sauce to complement a protein and I wanted to explore the idea. In addition, the supermarket I normally patronize had <a href="http://blogs.usda.gov/2013/01/28/what%E2%80%99s-your-beef-%E2%80%93-prime-choice-or-select/" target="_blank">USDA Choice</a> New York steaks on sale, however they were a little too large of a portion for my family so I purchased filets instead. A quick review of <a href="http://www.karenandandrew.com/books/the-flavor-bible/" target="_blank">The Flavor Bible</a> revealed that beef steaks pair well with shallots, mushrooms and Dijon mustard.<br /><br /><b>Dish Details</b><br /><br />I would like to think that this dish would be served at any fine dining steakhouse. I adapted a vinaigrette from <a href="http://www.foodandwine.com/recipes/grilled-steak-with-warm-shallot-vinaigrette" target="_blank">Food &amp; Wine</a> but the remaining components of this dish are original.<br /><br /><i>Ingredients</i><br /><br />2 shallots, sliced thinly<br />1/2 cup plus 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided<br />2 1/2 tablespoons red wine vinegar<br />2 teaspoons Dijon mustard<br />1/4 cup Italian parsley leaves<br />Kosher salt<br />Freshly ground black pepper<br />2 8-ounce beef tenderloin steaks, approximately 1-inch thick<br />8 ounces cremini mushrooms, sliced<br />1 tablespoon garlic, minced<br />1/4 cup dry white wine<br />1 baguette, cut into 1/2" slices on a bias<br />Basil leaves, cut into chiffonade (for garnish)<br /><br /><i>Method</i><br /><br />1. Prepare the vinaigrette. Combine the shallots and 1/2 cup olive oil in a saucepan over medium low heat and sweat, stirring frequently until softened, approximately 10 minutes. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-XY4Xd-2tciU/VrunLGcqD7I/AAAAAAAAOeU/LVQQJ7GBDjM/s1600/20160203_175411.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-XY4Xd-2tciU/VrunLGcqD7I/AAAAAAAAOeU/LVQQJ7GBDjM/s320/20160203_175411.jpg" width="209" /></a></div><br />Transfer the contents of the saucepan to a blender and let it cool slightly. Add the vinegar and mustard into the blender and purée until smooth. Add in the parsley and pulse until finely chopped. Season the vinaigrette with salt and pepper to taste, then keep warm over low heat.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-VbkmSLUWl10/VrunSDI4LzI/AAAAAAAAOeY/INPBLT_BBA4/s1600/20160203_182604.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-VbkmSLUWl10/VrunSDI4LzI/AAAAAAAAOeY/INPBLT_BBA4/s320/20160203_182604.jpg" width="180" /></a></div><br />2. Sear the steaks. Place 1 tablespoon olive oil in a large skillet over medium-high heat and heat until the oil starts to smoke. While the oil is heating, season the filets with salt and pepper then add them to the skillet to sear, approximately 4 minutes. Flip the steaks to sear on the opposite side but reduce the heat to medium, until desired doneness is reached, approximately 6 minutes for medium rare.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-Y3_232wZXH0/VrupBiEiejI/AAAAAAAAOeo/_7LOWGNaL2k/s1600/20160203_183809.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-Y3_232wZXH0/VrupBiEiejI/AAAAAAAAOeo/_7LOWGNaL2k/s320/20160203_183809.jpg" width="212" /></a></div><br />3. Sauté mushrooms and finish the dish. If the skillet is dry once the steaks are removed, add the remaining teaspoon olive oil then the mushrooms. Sauté the mushrooms until they shrink, approximately 3 to 4 minutes. Add the garlic to the pan and stir until fragrant, approximately one minute, then deglaze with the white wine, scraping any fond from the pan. Season with salt and pepper and continue to simmer until the wine has evaporated.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-KX-MO_vQdgM/VrwZUz-KNJI/AAAAAAAAOfM/l-vVaDSr5VI/s1600/20160203_184737.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-KX-MO_vQdgM/VrwZUz-KNJI/AAAAAAAAOfM/l-vVaDSr5VI/s320/20160203_184737.jpg" width="203" /></a></div><br />While the wine is reducing, put the baguette slices on a aluminum foil lined sheet pan and season with salt and pepper. Place under the broiler, checking every 30 seconds until the desired color is reached.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-LVVx1aIIVAk/VrwZ8aGGXEI/AAAAAAAAOfU/TBbVZdcvkls/s1600/20160203_175436.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://1.bp.blogspot.com/-LVVx1aIIVAk/VrwZ8aGGXEI/AAAAAAAAOfU/TBbVZdcvkls/s320/20160203_175436.jpg" width="320" /></a></div><br />To plate, follow the classic design of starch at 10 o'clock, protein at 2 o'clock with sauce under the protein and vegetables at 6 o'clock by spooning a tablespoon of vinaigrette onto a plate right of center, then placing the filet onto the vinaigrette at the center of the plate. Using a slotted spoon, drizzle some mushrooms off to the side of the filet then lean a baguette slice against the filet on the opposite side of the vinaigrette and garnish the dish with the chiffonade basil.<br /><br /><b>Final Thoughts</b><br /><br />This dish is about as spontaneous as I'll get because I did not plan to publish it here when I went shopping for the ingredients in the morning I prepared it. In fact, I composed it while I was there in the supermarket based upon the ingredients I knew I had in my pantry. Still, it was well balanced with the baguette offering a texture contrast. In addition, the acidity of the vinaigrette balanced out the sweet flavors in the basil and the savory steak from the standpoint of the flavor profile. From an execution standpoint, I altered my method slightly in preparing a filet because I found that, by following my prior method, the center was too rare for my taste and, in many cases, blue in the center.<br /><br /><img src="http://i1157.photobucket.com/albums/p588/alyxblogdesign/DB/signature.png" width="300" />Anonymoushttp://www.blogger.com/profile/12253361285327101707noreply@blogger.com1tag:blogger.com,1999:blog-2450727237777992227.post-68086243017989700142016-01-31T00:00:00.000-08:002016-01-31T09:21:43.413-08:00Light Stunt: Buttermilk Battered Chicken Wings for a Big Game Day Party Recipes #SundaySupper<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="http://2.bp.blogspot.com/-TcCdQhRfw78/VpvMPrkdV-I/AAAAAAAAOTM/GYgNNQeDEH0/s1600/20160114_201021.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-TcCdQhRfw78/VpvMPrkdV-I/AAAAAAAAOTM/GYgNNQeDEH0/s640/20160114_201021.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Light Stunt: Buttermilk Battered Chicken Wings for a Big Game Day Party Recipes #SundaySupper</td></tr></tbody></table><a data-pin-color="white" data-pin-count="above" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.hrkrr.icu%2F2016%2F01%2Flight-stunt-buttermilk-battered-chicken.html&amp;media=http%3A%2F%2F2.bp.blogspot.com%2F-TcCdQhRfw78%2FVpvMPrkdV-I%2FAAAAAAAAOTM%2FGYgNNQeDEH0%2Fs1600%2F20160114_201021.jpg&amp;description=Light%20Stunt%3A%20Buttermilk%20Battered%20Chicken%20Wings%20for%20a%20Big%20Game%20Day%20Party%20Recipes%20%23SundaySupper"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_white_20.png" /></a><br /><br />My long time readers might remember <a href="http://www.hrkrr.icu/2014/01/beer-braised-szechuan-chicken-wings-for.html" target="_blank">a chicken wings dish</a> I published two years ago for a similar <a href="http://www.sundaysuppermovement.com/" target="_blank">#SundaySupper</a> theme. After looking at it again, I'll admit that the dish I published previously is a little labor-intensive, especially if you're hosting a game day party. Call this an update that is a little easier so the host can spend more time with their guests.<br /><br /><b>Inspiration Behind the Dish</b><br /><br />Last autumn, I accepted a consultant role for a student business organization that is working to establish itself at the University of Washington's Bothell campus. I joined the organization when I was at school in California so I am familiar with it's operations. When I met this group of students, I told them I write a food blog so I thought I should <i>put up or shut up</i> when they hosted a barbecue on a Friday night a few weeks ago. I chose chicken wings because they can be served as a finger-food hors-d'oeuvres and it is an easy way to serve a large crowd, which translates well to a big game watch party.<br /><br /><b>Dish Details</b><br /><br />Chicken wings are a sports bar staple, however I found <a href="http://www.foodnetwork.com/recipes/articles/50-wing-recipes.html" target="_blank">this recipe on foodnetwork.com</a> a little more intriguing. More on that below. The night I prepared this dish for the barbecue, I had to double the ingredient quantities since I was feeding approximately fifty people but I replicated it again a couple of nights later using the original amounts.<br /><br /><i>Ingredients</i><br /><br />1 1/2 cups buttermilk<br />1/2 teaspoon plus 1/2 teaspoon kosher salt<br />3 pounds chicken wings, split at the joints with the tips removed<br />1 1/2 all-purpose flour<br />1 teaspoon paprika<br />Vegetable oil, for frying<br />Flat leaf parsley leaves, for garnish (optional)<br /><br /><i>Method</i><br /><br />1. Place the chicken wings in a resealable bag then pour the buttermilk over them and add 1/2 teaspoon kosher salt. Ensure all of the chicken is submerged in the buttermilk, then refrigerate for 30 minutes. While the wings are soaking, combine the flour, paprika and the remaining 1/2 teaspoon salt in a mixing bowl, then fill a stockpot with vegetable oil to at least a 1-inch depth and heat to a temperature of 350° Fahrenheit. <br /><br />2. Once 30 minutes have expired, drain the wings, then dredge them in the flour mixture, shaking off any excess. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-8UmCVkLUkBg/VqP0EoM9UqI/AAAAAAAAOVo/DdZ6O10EaJk/s1600/20160114_191311.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="203" src="http://1.bp.blogspot.com/-8UmCVkLUkBg/VqP0EoM9UqI/AAAAAAAAOVo/DdZ6O10EaJk/s320/20160114_191311.jpg" width="320" /></a></div><br />Deep fry them in batches until the wings are golden, approximately ten minutes. Using a slotted spoon, drain the wings on a paper towel lined plate before serving, garnished with parsley leaves.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-pFHY7CDe6js/VqP0IvE1jeI/AAAAAAAAOVw/6XW77BMZxTU/s1600/20160114_191318.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://2.bp.blogspot.com/-pFHY7CDe6js/VqP0IvE1jeI/AAAAAAAAOVw/6XW77BMZxTU/s320/20160114_191318.jpg" width="320" /></a></div><br /><b>Final Thoughts</b><br /><br />The link I referenced above has fifty chicken wings recipes but I specifically chose the eighth for a couple of reasons. First, the members of the student organization requested that they not be too spicy and second, I wanted to test the pairing of buttermilk and chicken for myself after hearing of Chef Thomas Keller's legendary buttermilk fried chicken.<br /><br />The feedback I received from the student organization was positive, but I really only had a bite or two that evening just to evaluate doneness. When I went back and replicated the dish a few nights later, I was surprised to find the wings so well seasoned considering only 1 teaspoon of salt was used.<br /><br />Hopefully, these other dishes prepared for this week's #SundaySupper theme will be helpful if you're still planning for a watch party. They're listed below.<br /><br /><strong>Appetizers and Sides</strong><br /><ul><li><a href="http://wholisticwoman.com/atomic-buffalo-turds-sundaysupper/" target="_blank">Atomic Buffalo Turds</a> by Wholistic Woman</li><li><a href="http://myimperfectkitchen.com/avocado-egg-rolls-for-sundaysupper/" target="_blank">Avocado Egg Rolls</a> by My Imperfect Kitchen</li><li><a href="http://www.grumpyshoneybunch.com/2016/01/bacon-wrapped-potato-wedges.html" target="_blank">Bacon Wrapped Potato Wedges</a> by Grumpy’s Honeybunch</li><li><a href="http://www.hrkrr.icu/2016/01/light-stunt-buttermilk-battered-chicken.html" target="_blank">Buttermilk Battered Chicken Wings</a> by Crazy Foodie Stunts</li><li><a href="http://www.foodlustpeoplelove.com/2016/01/cajun-okra-fries.html" target="_blank">Cajun Okra Fries</a> by Food Lust People Love</li><li><a href="http://tramplingrose.com/2016/01/31/cheddar-sausage-balls-sundaysupper/" target="_blank">Cheddar Sausage Balls</a> by Tramplingrose</li><li><a href="http://delawaregirleats.typepad.com/blog/2016/01/cheese-board-and-baguettes-makes-for-a-great-game-day-appetizer-unfortunately-for-healthy-diets-most-football-game-day.html" target="_blank">Cheese Board and Baguettes Make for the Start of a Great Game Day Feast</a> by Delaware Girl Eats</li><li><a href="http://www.mealplanningmagic.com/crabmeat-canapes-make-ahead/" target="_blank">Cheesy Crabmeat Canap&eacute;s</a> by Meal Planning Magic</li><li><a href="http://www.thebittersideofsweet.com/2016/01/31/cheesy-sausage-dip/" target="_blank">Cheesy Sausage Dip</a> by The Bitter Side of Sweet</li><li><a href="http://chrissweetmornings.com/2016/01/chicken-fajita-nachos-sundaysupper/" target="_blank">Chicken Fajita Nachos</a> by Sweet Mornings</li><li><a href="http://www.casadecrews.com/2016/01/chipotle-ranch-chicken-wings.html" target="_blank">Chipotle-Ranch Chicken Wings</a> by Casa de Crews</li><li><a href="http://noshingwiththenolands.com/corn-dog-muffins/" target="_blank">Corn Dog Muffins</a> by Noshing With The Nolands</li><li><a href="http://www.confessionsofacookingdiva.com/2016/01/31/crock-pot-bean-dip-sundaysupper/" target="_blank">Crock-Pot Bean Dip</a> by Confessions of a Cooking Diva</li><li><a href="http://grannyssoutherncooking.blogspot.com/2016/01/big-game-day-party-recipes-deep-fried.html" target="_blank">Deep Fried Pimento Cheese and Celery Bites</a> by Granny’s Down Home Sassy Southern Cooking</li><li><a href="http://www.seductioninthekitchen.com/2016/01/dill-pickle-dip-sundaysupper.html" target="_blank">Dill Pickle Dip</a> by Seduction in the Kitchen</li><li><a href="http://janesadventuresindinner.com/2016/01/sundaysupper-fish-taquitos.html" target="_blank">Fish Taquitos</a> by Jane’s Adventures in Dinner</li><li><a href="http://flippindelicious.com/2016/01/gluten-free-asian-sweet-chili-wings.html" target="_blank">Gluten Free Asian Sweet Chili Wings</a> by Flippin’ Delicious</li><li><a href="http://realfoodrealdeals.com/healthy-meals-on-a-budget/" target="_blank">Healthy Guacamole Recipe</a> by Real Food Real Deals</li><li><a href="http://highlandsranchfoodie.com/2016/01/hogs-in-a-blanket-sundaysupper-2/#.Vq3_dfkrIfQ" target="_blank">Hogs in a blanket</a> by Cooking on the Ranch</li><li><a href="http://cupcakesandkalechips.com/hot-pork-roll-and-cheese-dip/" target="_blank">Hot Pork Roll and Cheese Dip</a> by Cupcakes & Kale Chips</li><li><a href="http://cosmopolitancornbread.com/nacho-waffle-fries/" target="_blank">Nacho Waffle Fries</a> by Cosmopolitan Cornbread</li><li><a href="http://www.lydiasflexitariankitchen.com/patatas-pobres-crowd-sundaysupper/" target="_blank">Patatas Pobres for a Crowd</a> by Lydia’s Flexitarian Kitchen</li><li><a href="http://familyfoodie.com/pepperoni-pizza-bites-sundaysupper/" target="_blank">Pepperoni Pizza Bites</a> by Family Foodie</li><li><a href="http://dailydishrecipes.com/philly-cheesesteak-sliders/" target="_blank">Philly Cheesesteak Sliders</a> by Daily Dish Recipes</li><li><a href="http://www.thehealthyfitfoodie.com/pimento-cheese-stuffed-bacon-wrapped-dates/" target="_blank">Pimento Cheese-Stuffed Bacon Wrapped Dates</a> by The Healthy Fit Foodie</li><li><a href="http://www.pookspantry.com/rajas-sundaysupper/" target="_blank">Rajas</a> by Pook’s Pantry</li><li><a href="http://cookingchatfood.com/broccoli-artichoke-dip/" target="_blank">Roasted Broccoli Artichoke Dip</a> by Cooking Chat</li><li><a href="https://sewyoucancook.wordpress.com/2016/01/31/sundaysupper-big-game-day-recipes/" target="_blank">Slow Cooker Thai Wings</a> by Sew You Think You Can Cook</li><li><a href="http://www.yummysmells.ca/2016/01/smoky-blender-salsa-sundaysupper.html" target="_blank">Smoky Blender Salsa</a> by What Smells So Good?</li><li><a href="http://www.agoudalife.com/southwestern-eggroll-cups-sundaysupper/" target="_blank">Southwestern Eggroll Cups</a> by A Gouda Life</li><li><a href="http://www.thefreshmancook.com/2016/01/southwestern-flatbread-and-design-your.html" target="_blank">Southwestern Flatbread and a “Design Your Own Flatbread” Table</a> by The Freshman Cook</li><li><a href="http://palatablepastime.com/2016/01/31/spicy-szechuan-shrimp-lettuce-cups-sundaysupper/" target="_blank">Spicy Szechuan Shrimp Lettuce Cups</a> by Palatable Pastime</li><li><a href="http://rantsfrommycrazykitchen.com/2016/01/31/sweet-and-spicy-hummus/" target="_blank">Sweet and Spicy Hummus</a> by Rants From My Crazy Kitchen</li><li><a href="http://www.books-n-cooks.com/2016/01/31/texas-caviar-sundaysupper/" target="_blank">Texas Caviar</a> by Books n’ Cooks</li><li><a href="http://www.cookingmimi.com/2016/01/31/tex-mex-egg-rolls/" target="_blank">Tex-Mex Egg Rolls</a> by Cookin’ Mimi</li><li><a href="http://www.brunchnbites.com/thai-beef-taco-bites/" target="_blank">Thai Beef Taco Bites</a> by Brunch-n-Bites</li><li><a href="http://tarasmulticulturaltable.com/sundaysupper-big-game-day-three-cheese-macaroni-bites/" target="_blank">Three Cheese Macaroni Bites</a> by Tara’s Multicultural Table</li></ul><strong>Main Dishes</strong><br /><ul><li><a href="http://tasteandsee.com/pulled-pork-sliders/" target="_blank">BBQ Pulled Pork Sliders With Tangy Warm Cabbage Slaw</a> by Taste And See</li><li><a href="https://www.monicastable.com/buffalo-chicken-chili/" target="_blank">Buffalo Chicken Chili</a> by Monica’s Table</li><li><a href="http://ourlifetastesgood.blogspot.com/2016/01/cheeseburger-pizza-recipe.html" target="_blank">Cheeseburger Pizza </a> by Life Tastes Good</li><li><a href="http://familyaroundthetable.com/2016/01/31/cheesy-cheesesteaks/" target="_blank">Cheesy Cheesesteaks</a> by Family Around The Table</li><li><a href="http://www.texannewyorker.com/2016/01/31/emerils-chicken-and-andouille-gumbo-sundaysupper/" target="_blank">Emeril’s Chicken and Andouille Gumbo</a> by The Texan New Yorker</li><li><a href="http://www.terristeffes.com/2016/01/game-day-chili-sundaysupper.html" target="_blank">Game Day Chili</a> by Our Good Life</li><li><a href="http://www.goodstuff.recipes/handy-beef-buns-for-sundaysupper/" target="_blank">Handy Beef Buns</a> by Get the Good Stuff</li><li><a href="http://www.carolinescooking.com/lahmacun-turkish-flatbread/" target="_blank">Lahmacun – Turkish flatbread</a> by Caroline’s Cooking</li><li><a href="http://www.kimchimom.com/2016/01/new-jersey-sloppy-joe-sundaysupper/" target="_blank">New Jersey Sloppy Joe</a> by kimchi MOM</li><li><a href="http://adayinthelifeonthefarm.blogspot.com/2016/01/pizza-pasta-bake-for-sundaysupper.html" target="_blank">Pizza Pasta Bake</a> by A Day in the Life on the Farm</li><li><a href="http://www.foodhuntersguide.com/2016/01/pork-italiano-sandwich-for-sundaysupper.html" target="_blank">Pork Italiano Sandwich</a> by The Food Hunter’s Guide to Cuisine</li><li><a href="http://www.curiouscuisiniere.com/puerto-rican-pernil-roast-pork/" target="_blank">Puerto Rican Pernil (Garlic Roast Pork)</a> by Curious Cuisiniere</li><li><a href="http://www.fantasticalsharing.com/2016/01/rees-philly-cheesesteaks-sundaysupper.html" target="_blank">Ree’s Philly Cheesesteaks</a> by Fantastical Sharing of Recipes</li><li><a href="http://www.kitchengidget.com/2016/01/31/slow-cooker-italian-sausage-cheese-bombers/" target="_blank">Slow Cooker Italian Sausage Cheese Bombers</a> by Kitchen Gidget</li><li><a href="http://thecrumbycupcake.com/spicy-tuna-croquette-sliders-with-chunky-avocado-pesto/" target="_blank">Spicy Tuna Croquette Sliders with Avocado Pesto</a> by The Crumby Cupcake</li></ul><strong>Desserts and Drinks</strong><br /><ul><li><a href="http://www.thatskinnychickcanbake.com/chocolate-football-cookies/" target="_blank">Chocolate Football Cookies</a> by That Skinny Chick Can Bake</li><li><a href="http://piesandplots.net/cinnamon-sugar-chex-mix-sundaysupper/" target="_blank">Cinnamon Sugar Chex Mix</a> by Pies and Plots</li><li><a href="http://beautyandthebeets.com/game-day-mocktails/" target="_blank">Game Day Mocktails</a> by Beauty and the Beets</li><li><a href="http://glutenfreecrumbley.com/gluten-free-potato-football-candies-sundaysupper/" target="_blank">Gluten Free Football Potato Candy</a> by Gluten Free Crumbley</li><li><a href="http://www.dessertsrequired.com/smore-poutine" target="_blank">S’more Poutine</a> by Desserts Required</li><li><a href="http://onlytastematters.com/super-duper-peanut-butter-cup-popcorn-sundaysupper/" target="_blank">Super Duper Peanut Butter Cup Popcorn</a> by Only Taste Matters</li></ul><ul><li>Plus <a href="http://sundaysuppermovement.com/project/big-game-party-recipes-plus-sausage-and-peppers-over-cheesy-grits-sundaysupper" target="_blank">Big Game Party Recipes plus Sausage and Peppers Over Cheesy Grits</a> by Sunday Supper Movement</li></ul><a href="http://www.sundaysuppermovement.com/" style="clear: left; float: left; font-weight: normal; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img alt="Sunday Supper Movement" src="http://farm9.staticflickr.com/8078/8386732081_f232fda104_t.jpg" height="100" width="100" /></a><strong>Join the #SundaySupper conversation on twitter on Sunday!</strong> We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the <a href="https://twitter.com/search?q=%23sundaysupper" target="_blank">#SundaySupper hashtag</a> and remember to include it in your tweets to join in the chat. To get more great <a href="http://www.sundaysuppermovement.com/" target="_blank">Sunday Supper Recipes</a>, visit our website or check out our <a href="http://pinterest.com/thesundaysupper/sundaysupper/" target="_blank">Pinterest board</a>.<br /><br /><strong>Would you like to join the Sunday Supper Movement?</strong> It's easy. You can sign up by clicking here: <a href="http://sundaysuppermovement.com/join-the-community/" target="_blank">Sunday Supper Movement</a>.<br /><br /><img src="http://i1157.photobucket.com/albums/p588/alyxblogdesign/DB/signature.png" width="300" />Anonymoushttp://www.blogger.com/profile/12253361285327101707noreply@blogger.com20tag:blogger.com,1999:blog-2450727237777992227.post-60341422013922604822016-01-10T00:00:00.000-08:002016-01-10T08:22:07.551-08:00Deconstructed Steak Poutine: Top Sirloin Steak with Crumbled Bleu Cheese, Buttered Mashed Potatoes and Red Wine Gravy for a 'Let's Poutine' #SundaySupper with Idaho? Potatoes #FWCon <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="http://3.bp.blogspot.com/-Cmv_W7gKQss/VomCDuwQVFI/AAAAAAAAOHA/rjAmyeC9kHU/s1600/20160102_203021.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="384" src="http://3.bp.blogspot.com/-Cmv_W7gKQss/VomCDuwQVFI/AAAAAAAAOHA/rjAmyeC9kHU/s640/20160102_203021.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Deconstructed Steak Poutine: Top Sirloin Steak with Crumbled Bleu Cheese, Buttered Mashed Potatoes and Red Wine Gravy for a 'Let's Poutine' #SundaySupper with Idaho? Potatoes #FWCon</td></tr></tbody></table><a data-pin-color="white" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.hrkrr.icu%2F2016%2F01%2Fdeconstructed-steak-poutine-top-sirloin.html&amp;media=http%3A%2F%2F3.bp.blogspot.com%2F-Cmv_W7gKQss%2FVomCDuwQVFI%2FAAAAAAAAOHA%2FrjAmyeC9kHU%2Fs1600%2F20160102_203021.jpg&amp;description=Deconstructed%20Steak%20Poutine%3A%20Top%20Sirloin%20Steak%20with%20Crumbled%20Bleu%20Cheese%2C%20Buttered%20Mashed%20Potatoes%20and%20Red%20Wine%20Gravy%20for%20a%20'Let's%20Poutine'%20%23SundaySupper%20with%20Idaho%C2%AE%20Potatoes"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_white_20.png" /></a><br /><br />Before I begin, let me be one of the last to wish you a Happy 2016! <br /><br />To start this new year, I must congratulate Isabel of <a href="http://familyfoodie.com/" target="_blank">Family Foodie</a> for a number of reasons. First, it's the fourth anniversary of her founding <a href="http://www.sundaysuppermovement.com/" target="_blank">Sunday Supper Movement</a>, but more than that, she was able to get January recognized as <a href="http://www.nationaldaycalendar.com/national-sunday-supper-month-january/" target="_blank">National Sunday Supper Month</a> and, more specifically, the second Sunday of January <a href="http://www.nationaldaycalendar.com/national-sunday-supper-day-second-sunday-in-january/" target="_blank">National Sunday Supper Day</a>, both occurring annually from this year going forward. You might have seen the National Sunday Supper Month Kickoff with <a href="http://sundaysuppermovement.com/project/national-sunday-supper-month-kickoff-plus-recipes-sundaysupper/" target="_blank">last week's #SundaySupper event</a>. <br /><br />There are many ways to participate in National Sunday Supper Month. I highly encourage you to <a href="http://sundaysuppermovement.com/sunday-supper-pledge/" target="_blank">take the Sunday Supper Pledge</a> to support the mission of bringing back #SundaySupper around the family table. Also, you can <a href="http://sundaysuppermovement.com/project/why-nathalie-dupree-cooks-sundaysupper/" target="_blank">complete the sentence <i>I cook because...</i></a> in addition to <a href="http://sundaysuppermovement.com/january-instagram-photo-challenge/" target="_blank">a daily Instagram Photo Challenge</a>. Click on the links above for more information.<br /><br /><b>Inspiration Behind the Dish</b><br /><br />Another way to celebrate is to participate in the <a href="http://sundaysuppermovement.com/idaho-potato-commission-recipe-contest/" target="_blank">Idaho Potato Commission Recipe Contest for National Sunday Supper Month</a>. To enter the contest, contestants must create a recipe inspired by a poutine using Idaho? potatoes, among other requirements. See the link above for complete details. The task of creating a poutine-inspired recipe using Idaho? potatoes was also assigned to the twenty participating bloggers in today's <i>Let's Poutine</i> #SundaySupper event. By now you might have guessed that this post is sponsored by the Idaho Potato Commission in conjunction with a social media campaign through Sunday Supper LLC. All opinions are those of the individual bloggers. Please visit <a href="https://idahopotato.com/" target="_blank">Idaho? potatoes website</a>, 'Like' their <a href="https://www.facebook.com/famousidahopotatoes" target="_blank">Facebook page</a>, and follow them on <a href="https://twitter.com/idahopotato" target="_blank">twitter</a>, <a href="https://www.instagram.com/idahopotatoes/" target="_blank">instagram</a> and <a href="https://www.pinterest.com/idahopotato/" target="_blank">pinterest</a>.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-31Tgi3D3BfI/VomB63GzETI/AAAAAAAAOG4/X51r5wy3WXE/s1600/Idaho-Potato-Logo-2015.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-31Tgi3D3BfI/VomB63GzETI/AAAAAAAAOG4/X51r5wy3WXE/s1600/Idaho-Potato-Logo-2015.png" /></a></div><br />Let's discuss the dish for a moment. The poutine originates from Quebec and is comprised of French fries topped with a brown gravy and cheese curds. If I can be candid for a moment, poutine is considered fast food there in Canada and a Canadian friend of mine even went so far to call the dish drunk food. Many of my colleagues within #SundaySupper were introduced to the poutine at the <a href="http://foodandwineconference.com/" target="_blank">Food Wine Conference</a> last summer where Saturday's lunch was sponsored, in part, by Idaho? potatoes so it's a little ironic that the dish was so well received. I think that the dish's execution in addition to the various flavor pairings offered that day contributed to its warm reception. My story with the dish is a little different because my chef friend put a short rib poutine on his menu at his restaurant when it opened in 2011, so I was familiar with it when I attended last summer. <br /><br /><b>Dish Details</b><br /><br />I've always been a little suspicious of the dish because a gravy is defined as a sauce made from the juices secreted from a cooked protein so the absence of one has always confounded me. It's the reason why I included a protein in my re-imagined dish here. One of the requirements of this dish is that I use Idaho? potatoes, so thankfully, the supermarket I usually patronize had them in stock:<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-bJHQ2vv4xA8/VomdkO0-lRI/AAAAAAAAOHQ/dgZ5ju3ejwg/s1600/20151222_093914.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="178" src="http://4.bp.blogspot.com/-bJHQ2vv4xA8/VomdkO0-lRI/AAAAAAAAOHQ/dgZ5ju3ejwg/s320/20151222_093914.jpg" width="320" /></a></div><br />I borrowed the red wine gravy recipe from <a href="http://www.myrecipes.com/recipe/beef-roast-red-wine-gravy" target="_blank">myrecipes.com</a>, but the other components of the dish are original. <br /><br /><i>Ingredients</i><br /><br />1 pound russet Idaho? potatoes, peeled and cut crosswise 1/4-inch thick<br />Kosher salt<br />1 tablespoon plus 2 tablespoons plus 1 tablespoon olive oil, divided<br />4 8-to-10 ounce top sirloin steaks<br />Freshly ground black pepper<br />3 tablespoons all-purpose flour<br />1/2 cup dry red wine<br />1 1/2 cups beef stock<br />1/4 cup unsalted butter<br />1/2 cup whole milk plus more if necessary<br />2 cups baby arugula<br />1 tablespoon freshly squeezed lemon juice<br />Bleu cheese crumbles, for garnish<br /><br /><i>Method</i><br /><br />1. Boil the Idaho? potatoes. Put the potatoes in a medium saucepan and fill with enough water so that the potatoes are submerged by at least one inch, then season the water with kosher salt. Place the saucepan over high heat and boil until they are fork tender, approximately ten to fifteen minutes. Drain the potatoes with a colander and place them back in the saucepan.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-IKWGE8zHAGI/VomkDtUK46I/AAAAAAAAOHg/Bdz_4I0Jpyc/s1600/20160102_190724.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-IKWGE8zHAGI/VomkDtUK46I/AAAAAAAAOHg/Bdz_4I0Jpyc/s320/20160102_190724.jpg" width="245" /></a></div><br />2. Prepare the steaks. While the potatoes are boiling, heat 1 tablespoon olive oil in a large stainless steel or cast iron skillet over medium-high heat and season the steaks with kosher salt and freshly ground black pepper. Sear the steaks in the pan, four minutes per side for medium rare, then remove from the pan and set aside to allow for carryover cooking while the other components of the dish are prepared.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-D4JHXedWDwE/Vomxsdk-4bI/AAAAAAAAOHw/VvlbKWUfKsc/s1600/20160102_191119.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-D4JHXedWDwE/Vomxsdk-4bI/AAAAAAAAOHw/VvlbKWUfKsc/s320/20160102_191119.jpg" width="216" /></a></div><br />3. Prepare the gravy. Create a roux by reducing the heat under the skillet to medium and add an additional two tablespoons olive oil. Whisk in the all-purpose flour and continue to whisk frequently until brown. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-p9Iu8ZhcBno/Vomx2JitpzI/AAAAAAAAOH4/reS-Yac3Xqs/s1600/20160102_192325.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-p9Iu8ZhcBno/Vomx2JitpzI/AAAAAAAAOH4/reS-Yac3Xqs/s320/20160102_192325.jpg" width="181" /></a></div><br />Deglaze the pan with the red wine, loosening the fond from the bottom of the pan, then add in the beef stock and simmer until thickened. Season with kosher salt and freshly ground black pepper, as necessary.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-b3KJgiDjnyc/Vomx_w5WM6I/AAAAAAAAOIA/3VQB_Svdfg8/s1600/20160102_192737.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-b3KJgiDjnyc/Vomx_w5WM6I/AAAAAAAAOIA/3VQB_Svdfg8/s320/20160102_192737.jpg" width="184" /></a></div><br />4. Finish potatoes. While the gravy simmers, mash the drained potatoes or pass them through a food mill. Add butter and scoop some potatoes over so the butter melts. Once melted, stir in the milk until the potatoes absorb the fluid. More milk may be added until the desired consistency is reached.<br /><br />5. Prepare the salad and finish the dish. Whisk together the remaining one tablespoon olive oil and lemon juice, then season with kosher salt and freshly ground black pepper. Toss the arugula with just one or two teaspoons of the vinaigrette-just enough to wet, but not wilt, the leaves. Cut each steak diagonally in half, across the grain then place some gravy into a squeeze bottle. To plate, spoon some potatoes onto the plate towards the front but still in the center. Place a couple of dollops of gravy beside the potatoes, then put one half of the steak on the potatoes, then place the other half off center so the interior is exposed. Top the steak with the arugula salad and garnish with the bleu cheese crumbles.<br /><br /><b>Final Thoughts</b><br /><br />Those that know me know that I rarely publish a dish without consulting my copy of <a href="http://www.karenandandrew.com/books/the-flavor-bible/" target="_blank">The Flavor Bible</a> first. I certainly did here but the flavor profiles noted were nothing unusual. Each of the main ingredients used were noted to pair well with each other: steak, potatoes, cheese (specifically, bleu cheese), arugula, butter and red wine.<br /><br />I'm not the only #SundaySupper member that prepared a poutine-inspired dish. Check out the others below:<br /><br /><strong>Breakfast:</strong><br /><ul><li><a href="http://ourlifetastesgood.blogspot.com/2016/01/chicken-and-waffles-poutine.html" target="_blank">Chicken and Waffles Poutine</a> from Life Tastes Good</li><li><a href="http://thewimpyvegetarian.com/2016/01/hash-browns-cups-filled-with-egg-scramble-poutine-how-to-make-hash-browns-cups-cheese-curds" target="_blank">Hashed Browns Poutine Cups with Egg Scramble</a> from The Wimpy Vegetarian</li><li><a href="http://magnoliadays.com/2016/southern-sausage-breakfast-poutine" target="_blank">Southern Sausage Breakfast Poutine</a> from Magnolia Days</li></ul><strong>Appetizers:</strong><br /><ul><li><a href="http://www.cindysrecipesandwritings.com/beefy-beer-and-red-eye-gravy-poutine-sundaysupper-fwcon" target="_blank">Beefy Beer and Red-Eye Gravy Poutine</a> from Cindy’s Recipes and Writings</li><li><a href="http://cupcakesandkalechips.com/buffalo-chicken-poutine" target="_blank">Buffalo Chicken Poutine on Potato Waffles</a> from Cupcakes & Kale Chips</li><li><a href="http://flavormosaic.com/cajun-mini-pizza-poutine" target="_blank">Cajun Mini Pizza Poutine</a> from Flavor Mosaic</li><li><a href="http://dailydishrecipes.com/creamy-avocado-bacon-poutine-skins-sundaysupper-fwcon" target="_blank">Creamy Avocado Bacon Poutine Skins</a> from Daily Dish Recipes</li><li><a href="http://www.kimchimom.com/2016/01/indian-spiced-roasted-potatoes-green-chutney-sundaysupper-fwcon" target="_blank">Indian Spiced Roasted Potatoes with Green Chutney</a> from kimchi MOM</li><li><a href="http://www.wendyweekendgourmet.com/2016/01/idaho-potatoes-national-sunday-supper.html" target="_blank">Loaded BBQ Roast Potato Poutine</a> from The Weekend Gourmet</li><li><a href="http://rantsfrommycrazykitchen.com/2016/01/10/loaded-crab-poutine" target="_blank">Loaded Crab Poutine</a> from Rants From My Crazy Kitchen</li><li><a href="http://www.sonisfood.com/2016/01/paneer-tikka-potato-poutine-bites-idahopotato-sundaysupper-fwcon.html" target="_blank">Paneer Tikka Potato Poutine Bites</a> from Soni’s Food</li><li><a href="http://www.shockinglydelicious.com/poutine-bites-with-bacon-broccoli-cheddar-and-caramelized-onion-dip" target="_blank">Poutine Bites with Bacon, Broccoli, Cheddar and Caramelized Onion</a> from Shockingly Delicious</li></ul><strong>Main Dish:</strong><br /><ul><li><a href="http://www.brunchnbites.com/beef-rendang-poutine-burger" target="_blank">Beef Rendang Poutine Burger</a> from Brunch-N-Bites</li><li><a href="http://fooddonelight.com/crispy-potato-shrimp-stir-fry-vegetables/" target="_blank">Crispy Potato Shrimp Poutine with Stir Fry Vegetables</a> from Food Done Light</li><li><a href="http://culinary-adventures-with-cam.blogspot.com/2016/01/gnocchi-poutine-with-fenneled-curds-and.html" target="_blank">Gnocchi Poutine with Fenneled Curds and Gravy</a> from Culinary Adventures with Camilla</li><li><a href="http://www.curiouscuisiniere.com/greek-chicken-poutine" target="_blank">Greek Chicken Poutine</a> from Curious Cuisiniere</li><li><a href="http://www.thatskinnychickcanbake.com/italian-poutine-pie-sundaysupper" target="_blank">Italian Poutine Pie</a> from That Skinny Chick Can Bake</li><li><a href="http://familyfoodie.com/portuguese-poutine-sundaysupper" target="_blank">Portuguese Poutine</a> from Family Foodie</li><li><a href="http://www.grumpyshoneybunch.com/2016/01/spicy-poutine-potato-skins.html" target="_blank">Spicy Poutine Potato Skins</a> from Grumpy’s Honeybunch</li><li><a href="http://www.hrkrr.icu/2016/01/deconstructed-steak-poutine-top-sirloin.html" target="_blank">Top Sirloin Steak with Crumbled Bleu Cheese, Buttered Mashed Potatoes and Red Wine Gravy</a> from Crazy Foodie Stunts</li></ul>Plus: <a href="http://sundaysuppermovement.com/project/poutine-variations-for-national-sunday-supper-day-sundaysupper" target="_blank">Poutine Variations for National Sunday Supper Day</a> from Sunday Supper Movement<br /><br />Have you signed the #SundaySupper pledge to eat together as a family? Do it right <a href="http://sundaysuppermovement.com/sunday-supper-pledge/" target="_blank">here</a>!<br /><br /><a href="http://sundaysuppermovement.com/" style="clear: left; float: left; font-weight: normal; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img alt="Sunday Supper Movement" src="http://farm9.staticflickr.com/8078/8386732081_f232fda104_t.jpg" height="100" width="100" /></a><strong>Join the #SundaySupper conversation on twitter on Sunday! </strong>We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the <a href="https://twitter.com/search?q=%23sundaysupper">#SundaySupper hashtag</a> and remember to include it in your tweets to join in the chat. To get more great <a href="http://sundaysuppermovement.com/">Sunday Supper Recipes</a>, visit our website or check out our <a href="http://pinterest.com/thesundaysupper/sundaysupper/">Pinterest board</a>. <b><strong>Would you like to join the Sunday Supper Movement?</strong> </b>It's easy. You can sign up by clicking here: <a href="http://sundaysuppermovement.com/join-the-community/">Sunday Supper Movement</a>.<br /><br /><br /><img src="http://i1157.photobucket.com/albums/p588/alyxblogdesign/DB/signature.png" width="300" />Anonymoushttp://www.blogger.com/profile/12253361285327101707noreply@blogger.com11tag:blogger.com,1999:blog-2450727237777992227.post-37761384865202711012015-12-20T00:00:00.000-08:002015-12-20T09:33:52.481-08:00Chicken Cacciatore Pronto for a Last Minute Holiday Recipes #SundaySupper<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="http://3.bp.blogspot.com/-mH0GjiaLmAg/VnNmOIbv4NI/AAAAAAAAN0E/tXnyIk7OUvc/s1600/20151213_192313.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="http://3.bp.blogspot.com/-mH0GjiaLmAg/VnNmOIbv4NI/AAAAAAAAN0E/tXnyIk7OUvc/s640/20151213_192313.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chicken Cacciatore Pronto for a Last Minute Holiday Recipes #SundaySupper</td></tr></tbody></table><a data-pin-color="white" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.hrkrr.icu%2F2015%2F12%2Fchicken-cacciatore-pronto-for-last.html&amp;media=http%3A%2F%2F3.bp.blogspot.com%2F-mH0GjiaLmAg%2FVnNmOIbv4NI%2FAAAAAAAAN0E%2FtXnyIk7OUvc%2Fs1600%2F20151213_192313.jpg&amp;description=Chicken%20Cacciatore%20Pronto%20for%20a%20Last%20Minute%20Holiday%20Recipes%20%23SundaySupper"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_white_20.png" /></a><br /><br />If I could be candid for a moment. I was going to publish this dish separately until I saw this week's <a href="http://www.sundaysuppermovement.com/" target="_blank">#SundaySupper</a> theme of <i>Last Minute Holiday Meals</i>, hosted by T.R. of <a href="http://glutenfreecrumbley.com/" target="_blank">Gluten Free Crumbley</a> and Wendy of <a href="http://wholisticwoman.com/" target="_blank">Wholistic Woman</a>. I think it fits in nicely with the theme because it's a braised dish which is perfect for the weather, but it's chicken so it's not simmering for hours which means it can be prepared quickly.<br /><br /><b>Inspiration Behind the Dish</b><br /><br />I have become very familiar with this dish over the years. If memory serves me correctly, the first time I prepared it was for a dinner party I hosted. At the time, I was still a novice cook that only knew to follow recipe instructions, but kept coming back to it once I realized how well thought out the dish is. It ended up having a profound influence on the direction of my cooking style.<br /><br /><b>Dish Details</b><br /><br />I have adapted it over time but the source recipe can be found on page 166 of <a href="http://www.chroniclebooks.com/titles/michael-chiarello-s-casual-cooking.html" target="_blank"><i>Michael Chiarello's Casual Cooking</i> By Michael Chiarello with Janet Fletcher</a>.<br /><br /><i>Ingredients</i><br /><br />1/2 ounce dried porcini mushrooms<br />1 cup hot water<br />4 bone-in, skin-on chicken thighs<br />Kosher salt<br />Freshly ground black pepper<br />1 teaspoon olive oil<br />1 tablespoon garlic, minced<br />2 tablespoons plus 1 tablespoon Italian parsley, chopped<br />1 cup tomato purée<br />1 cup <a href="http://www.hrkrr.icu/2012/06/back-to-basics-chicken-stock.html" target="_blank">chicken stock</a><br /><br /><i>Method</i><br /><br />1. Finish the mise en place. Place the dried porcini in a small bowl and pour the hot water over them and set aside for 30 minutes so the mushrooms rehydrate. While you're waiting, I recommend puréeing the tomatoes, mincing garlic and chopping parsley. Once the mushrooms are rehydrated lift them out of the water with a slotted spoon and chop, then set aside to reserve. Pass the water in which the mushrooms were soaked through a double layer of paper towels, then set aside and reserve.<br /><br />2. Sear the chicken. Coat the bottom of a large skillet with a thin layer of olive oil (approximately 1 teaspoon) and place over medium-high heat. Season the chicken on both sides with salt and pepper, then place in the skillet, skin side down, to sear once the olive oil starts to smoke until well browned, approximately eight to ten minutes. Turn and sear on the second side, approximately two minutes, then remove from the skillet and set aside.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-YsTDv6z85Gw/VnRy_vPZjDI/AAAAAAAAN0Y/FQOF_Jffe88/s1600/20151213_180354.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="269" src="http://3.bp.blogspot.com/-YsTDv6z85Gw/VnRy_vPZjDI/AAAAAAAAN0Y/FQOF_Jffe88/s320/20151213_180354.png" width="320" /></a></div><br />3. Layer flavor and simmer. Drain all but one tablespoon of the oil from the skillet and return to the stovetop over medium heat. Add the garlic and stir until it starts to color, then two tablespoons parsley and reserved porcini, stirring until fragrant. Add the tomato purée, chicken stock and reserved mushroom broth, scraping the bottom of the skillet to loosen any fond. Return the chicken to the skillet, skin side up and bring to a simmer, then reduce the heat, cover the skillet and simmer until the chicken is fully cooked through, approximately thirty minutes. Remove the chicken from the skillet, then raise the temperature to high, boiling the sauce to reduce and thicken, approximately five minutes. To serve spoon the sauce on the plate and top with chicken and garnish with the remaining parsley.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-n4iSPvbxNHY/VnR1LLXH4OI/AAAAAAAAN0k/OGTygwOFmQY/s1600/20151213_181024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="252" src="http://3.bp.blogspot.com/-n4iSPvbxNHY/VnR1LLXH4OI/AAAAAAAAN0k/OGTygwOFmQY/s320/20151213_181024.jpg" width="320" /></a></div><br /><b>Final Thoughts</b><br /><br />The word <i>cacciatore</i> is Italian for hunter and is considered a rustic dish out of central Italy that is commonly made with onions, tomatoes mushrooms and bell peppers, as <a href="http://www.hrkrr.icu/2012/12/pollo-alla-cacciatore-con-polenta.html" target="_blank">I've previously demonstrated</a>, however I like this version for extracting such incredible flavor from basic ingredients and, as I said above, it cooks quickly. Possibly the only ingredient that might seem exotic is the dried mushrooms, however I have found that they are readily available at most supermarkets. Chef Chiarello notes in his book that thighs are the part of the chicken that is best for braising because they're moister and, therefore, don't dry out as easily as say breast meat, for example. This dish taught me how to layer flavors and opened my mind to the concept of a mirepoix. I also find the utilization of the water used to soak the dried porcini in the braising fluid quite innovative.<br /><br />I've prepared an entrée here, but don't miss the many other last minute holiday recipes of varying courses prepared for this week's #SundaySupper, which are below.<br /><br /><strong>Beverages</strong><br /><ul><li><a href="http://glutenfreecrumbley.com/gluten-free-holiday-mocha-sundaysupper/" target="_blank">Gluten Free Holiday Mocha</a> by Gluten Free Crumbley</li><li><a href="http://www.books-n-cooks.com/2015/12/20/the-frenchy-sundaysupper/" target="_blank">The Frenchy</a> by Books n' Cooks</li></ul><strong>Breakfast</strong><br /><ul><li><a href="http://rufflesandtruffles.com/2015/12/chocolate-chip-banana-bread/" target="_blank">Chocolate Chip Banana Bread</a> by Ruffles & Truffles</li><li><a href="https://sewyoucancook.wordpress.com/2015/12/20/cic-cocoa-cranberries-plus-sundaysupper-last-minute-holiday-recipes/" target="_blank">Chocolate Cranberry Mini Muffins</a> by Sew You Think You Can Cook</li></ul><strong>Appetizers</strong><br /><ul><li><a href="http://thewimpyvegetarian.com/2015/12/cauliflower-melts-casserole/" target="_blank">Cauliflower-Apple Melts</a> by The Wimpy Vegetarian</li><li><a href="http://www.yummysmells.ca/2015/12/chimichurri-bread-sundaysupper.html" target="_blank">Chimichurri Bread</a> by What Smells So Good?</li><li><a href="http://magnoliadays.com/2015/everything-cream-cheese-balls/" target="_blank">Everything Cream Cheese Balls</a> by Magnolia Days</li><li><a href="http://www.foodlustpeoplelove.com/2015/12/mini-party-crab-cakes.html" target="_blank">Mini Party Crab Cakes</a> by Food Lust People Love</li><li><a href="http://www.grumpyshoneybunch.com/2015/12/holiday-bruschetta.html" target="_blank">Holiday Bruschetta</a> by Grumpy’s Honeybunch</li><li><a href="http://www.wendyweekendgourmet.com/2015/12/last-minute-holiday-recipes.html" target="_blank">Lobster Salad in Puff Pastry Cups</a> by The Weekend Gourmet</li><li><a href="http://www.kimchimom.com/2015/12/potato-kimchi-bacon-bites-sundaysupper/" target="_blank">Potato Kimchi Bacon Bites</a> by kimchi MOM</li><li><a href="http://www.akitchenhoorsadventures.com/2015/12/20/9285/" target="_blank">Quick Crab Stuffed Mushrooms</a> by A Kitchen Hoor’s Adventures</li><li><a href="http://www.carolinescooking.com/scallops-with-cranberry-bacon-jam/" target="_blank">Scallops with Cranberry Bacon Jam</a> by Caroline’s Cooking</li><li><a href="https://www.monicastable.com/shrimp-and-artichoke-crostini-sunday-supper/" target="_blank">Shrimp and Artichoke Crostini</a> by Monica’s Table</li><li><a href="http://www.casadecrews.com/2015/12/spanakopita-bites.html" target="_blank">Spanakopita Bites</a> by Casa de Crews</li><li><a href="http://www.thefreshmancook.com/2015/12/tortellini-caprese-bitessundaysupper.html" target="_blank">Tortellini Caprese Bites</a> by The Freshman Cook</li><li><a href="http://www.cindysrecipesandwritings.com/tropical-cocktail-wings-sundaysupper/" target="_blank">Tropical Cocktail Wings</a> by Cindy’s Recipes and Writings</li></ul><strong>Main Dishes</strong><br /><ul><li><a href="http://www.goodstuff.recipes/tuscan-soup-for-sundaysupper/" target="_blank">Bean, Escarole, & Sausage Soup</a> by Get the Good Stuff</li><li><a href="http://www.hrkrr.icu/2015/12/chicken-cacciatore-pronto-for-last.html" target="_blank">Chicken Cacciatore Pronto</a> by Crazy Foodie Stunts</li><li><a href="http://feedingbig.com/2015/12/chicken-fried-rice.html" target="_blank">Easy Chicken Fried Rice</a> by Feeding Big</li><li><a href="http://palatablepastime.com/2015/12/20/swedish-meatballs-for-sundaysupper/" target="_blank">Swedish Meatballs</a> by Palatable Pastime</li></ul><strong>Side Dishes</strong><br /><ul><li><a href="http://wholisticwoman.com/peanut-apple-salad/" target="_blank">Apple Pecan Salad</a> by Wholistic Woman</li><li><a href="http://cosmopolitancornbread.com/bourbon-glazed-sweet-potatoes/" target="_blank">Bourbon Glazed Sweet Potatoes</a> by Cosmopolitan Cornbread</li><li><a href="http://cookingchatfood.com/2015/12/healthier-hoppin-john.html/" target="_blank">Healthier Hoppin’ John</a> by Cooking Chat</li><li><a href="http://www.foodhuntersguide.com/2015/12/italian-sausage-broccoli-rabe-stuffing.html" target="_blank">Italian Sausage & Broccoli Rabe Stuffing</a> by The Food Hunter’s Guide to Cuisine</li></ul><strong>Desserts</strong><br /><ul><li><a href="http://cupcakesandkalechips.com/chocolate-christmas-fudge/" target="_blank">4-Ingredient Double Chocolate Christmas Fudge</a> by Cupcakes & Kale Chips</li><li><a href="http://www.wallflourgirl.com/2015/12/20/bananas-foster-bread-pudding/" target="_blank">Bananas Foster Bread Pudding</a> by Wallflour Girl</li><li><a href="http://www.pancakewarriors.com/chocolate-pecan-coconut-cups/" target="_blank">Dark Chocolate Coconut Pecan Cups</a> by PancakeWarriors</li><li><a href="http://www.thatskinnychickcanbake.com/frangelico-french-silk-pie-sundaysupper/" target="_blank">Frangelico French Silk Pie</a> by That Skinny Chick Can Bake</li><li><a href="http://rhubarbandhoney.com/2015/12/20/holiday-pie-crust-cookies/" target="_blank">Holiday Pie Crust Cookies</a> by Rhubarb and Honey</li><li><a href="http://piesandplots.net/peppermint-bark-pretzels-sundaysupper/" target="_blank">Peppermint Bark Pretzels</a> by Pies and Plots</li><li><a href="http://thecrumbycupcake.com/red-velvet-eggnog-cheesecake-trifle/" target="_blank">Red Velvet Eggnog Cheesecake Trifle</a> by The Crumby Cupcake</li><li><a href="http://ninjabaker.com/node/804" target="_blank">Santa Cookies</a> by NinjaBaker.com</li><li><a href="http://lifestylefoodartistry.com/last-minute-holiday-skillet-cookies-sundaysupper/" target="_blank">Skillet Cookies</a> by Lifestyle Food Artistry</li><li><a href="http://www.serenabakessimplyfromscratch.com/2015/12/soft-and-chewy-lemon-cookies.html" target="_blank">Soft and Chewy Lemon Cookies</a> by Serena Bakes Simply From Scratch</li><li><a href="http://www.reneeskitchenadventures.com/2015/12/white-chocolate-covered-gingerbread.html" target="_blank">White Chocolate Covered Gingerbread OREOS</a> by Renee’s Kitchen Adventures</li><li><a href="http://www.hezzi-dsbooksandcooks.com/2015/12/white-chocolate-peppermint-fudge-sundaysupper.html" target="_blank">White Chocolate Peppermint Fudge</a> by Hezzi-D’s Books and Cooks</li></ul><a href="http://sundaysuppermovement.com/project/quick-and-easy-holiday-recipes-sundaysupper/" target="_blank">Quick and Easy Holiday Recipes #SundaySupper</a> by Sunday Supper Movement<br /><br /><br /><a href="http://sundaysuppermovement.com/" style="clear: left; float: left; font-weight: normal; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img alt="Sunday Supper Movement" src="http://farm9.staticflickr.com/8078/8386732081_f232fda104_t.jpg" height="100" width="100" /></a><strong>Join the #SundaySupper conversation on twitter on Sunday!</strong> We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the <a href="https://twitter.com/search?q=%23sundaysupper" target="_blank">#SundaySupper hashtag</a> and remember to include it in your tweets to join in the chat. To get more great <a href="http://sundaysuppermovement.com/" target="_blank">Sunday Supper Recipes</a>, visit our website or check out our <a href="http://pinterest.com/thesundaysupper/sundaysupper/" target="_blank">Pinterest board</a>.<br /><br />Would you like to join the Sunday Supper Movement? It's easy. You can sign up by clicking here: <a href="http://sundaysuppermovement.com/join-the-community/" target="_blank">Sunday Supper Movement</a>.<br /><br /><img src="http://i1157.photobucket.com/albums/p588/alyxblogdesign/DB/signature.png" width="300" />Anonymoushttp://www.blogger.com/profile/12253361285327101707noreply@blogger.com9tag:blogger.com,1999:blog-2450727237777992227.post-50780512424964014412015-11-29T00:00:00.000-08:002015-11-29T14:20:37.280-08:00Butternut Squash Risotto with Crème Fra?che and Fried Sage Leaves for a #SundaySupper Where We Use Veggies As A Main<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="http://1.bp.blogspot.com/-Ax4hPAZMH_A/VliSqPnZI4I/AAAAAAAANrU/YiLI7LZ3Sec/s1600/20151122_190604.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="http://1.bp.blogspot.com/-Ax4hPAZMH_A/VliSqPnZI4I/AAAAAAAANrU/YiLI7LZ3Sec/s640/20151122_190604.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Add caption</td></tr></tbody></table><a data-pin-color="white" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.hrkrr.icu%2F2015%2F11%2Fbutternut-squash-risotto-with-creme.html&amp;media=http%3A%2F%2F1.bp.blogspot.com%2F-Ax4hPAZMH_A%2FVliSqPnZI4I%2FAAAAAAAANrU%2FYiLI7LZ3Sec%2Fs1600%2F20151122_190604.jpg&amp;description=Butternut%20Squash%20Risotto%20with%20Cr%C3%A8me%20Fra%C3%AEche%20and%20Fried%20Sage%20Leaves%20for%20a%20%23SundaySupper%20Where%20We%20Use%20Veggies%20As%20A%20Main"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_white_20.png" /></a><br /><!-- Please call pinit.js only once per page --><br /><script async="" defer="" src="//assets.pinterest.com/js/pinit.js"></script><br /><br />For those of you in the United States, I hope you had a wonderful holiday this past Thursday. As I stated in <a href="http://www.hrkrr.icu/2015/11/a-sundaysupper-preview-where-we-use.html" target="_blank">my preview</a>, I find this week's <a href="http://www.sundaysuppermovement.com/" target="_blank">#SundaySupper</a> theme of <i>Veggies As A Main</i> refreshing because it could have easily contributed to the noise of Thanksgiving leftover ideas.<br /><br />I last made a point of addressing the topic of vegetarian dishes <a href="http://www.hrkrr.icu/2015/05/farro-risotto-with-cannellini-beans-and.html" target="_blank">earlier this year</a> when I had the opportunity to work with Karen Page and Andrew Dornenburg to promote their most recent book, <a href="http://www.karenandandrew.com/books/the-vegetarian-flavor-bible/" target="_blank">The Vegetarian Flavor Bible</a>. In it, Ms. Page makes a strong case for those that have chosen to eat a plant-based diet be it environmental, medical or ethical reasons and I highly recommend it even for meat eaters because it is helpful in dish composition.<br /><br /><b>Inspiration Behind the Dish</b><br /><br />As I looked over my previous posts, I have found many vegetarian dishes here. Many are salads but I would estimate more are Italian primi dishes, which is the case here. I actually find it difficult to incorporate meat into pasta dishes unless we're discussing fillings. Costs aside, flavor is considered first when choosing the ingredients to use in a dish, then whether or not the dish is in season before science (i.e. yeast to make bread, deglazing with fluid, etc.). Since butternut squash is in season, I decided to use it in a risotto dish. The Vegetarian Flavor Bible listed butternut squash as pairing well with risottos, sage and nutmeg which is how I composed this dish.<br /><br /><b>Dish Details</b><br /><br />I adapted <a href="http://thepioneerwoman.com/cooking/butternut-squash-risotto/" target="_blank">Ree's recipe</a> to the fried sage leaves found on <a href="http://www.epicurious.com/recipes/food/views/fried-sage-leaves-108930" target="_blank">epicurious</a>.<br /><br /><i>Ingredients</i><br /><br />Vegetable oil for frying<br />1 bunch fresh sage leaves<br />Kosher salt<br />2 tablespoons unsalted butter<br />1/2 butternut squash, peeled, seeded and cut into a 1/2-inch dice<br />Freshly ground black pepper<br />1 tablespoon olive oil<br />1 yellow onion, chopped<br />1 cup Arborio rice<br />1/2 cup white wine<br />5 to 7 cups <a href="http://www.hrkrr.icu/2012/06/back-to-basics-chicken-stock.html" target="_blank">chicken stock</a>, brought to a low simmer in a saucepan<br />1/4 cup crème fra?che<br />1/2 cup freshly grated Parmesan cheese<br />2 teaspoons nutmeg<br /><br /><i>Method</i><br /><br />1. Fry the sage. In a small saucepan or small skillet, add enough vegetable oil to achieve a depth of 1/2-inch and place over medium high heat. Once the oil is hot, fry the sage in batches, 3 to 4 leaves at a time for 5 seconds each, removing them with a slotted spoon to a paper towel lined plate, then season with kosher salt. Set aside to cool. This can be done a day ahead. Once cool, store the leaves in an airtight container.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-4KbkbeMBy14/VloZKee6U0I/AAAAAAAANsY/7Wqvmx9LvjY/s1600/20151122_144742.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-4KbkbeMBy14/VloZKee6U0I/AAAAAAAANsY/7Wqvmx9LvjY/s320/20151122_144742.jpg" width="241" /></a></div><br />2. Prepare the squash. Melt the butter over medium heat in a large skillet. Add in the squash cubes, then season with salt and pepper. Sweat the squash until lightly browned and tender but not falling apart. Remove the squash from the skillet to a bowl, set aside and reserve.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-5rMfe6PJ-aA/VloZPc3qHoI/AAAAAAAANsg/j8HyNVuuCHA/s1600/20151122_180752.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="208" src="http://4.bp.blogspot.com/-5rMfe6PJ-aA/VloZPc3qHoI/AAAAAAAANsg/j8HyNVuuCHA/s320/20151122_180752.jpg" width="320" /></a></div><br />3. Apply the risotto method in the same skillet where the butternut squash was prepared by following the method in step two of <a href="http://www.hrkrr.icu/2013/08/pea-and-bacon-risotto.html" target="_blank">a risotto I published previously</a>.<br /><br />4. Finish the dish. Once the rice is al dente, stir in the reserved butternut squash, crème fra?che, parmesan and nutmeg using more or less crème fra?che until the desired consistency has been achieved. Adjust the seasoning as needed with salt and pepper. Serve in warmed bowls garnished with the sage leaves. <br /><br /><b>Final Thoughts</b><br /><br />With the holiday this week, I didn't get the opportunity to perfect the dish because the night I prepared it, I added too much crème fra?che. Mrs. Stuntman also thought the dish was too sweet so I'll need to play around with spices to balance out the flavors.<br /><br />Meanwhile, please view these other dishes offered for this week's #SundaySupper:<br /><br /><ul><li><a href="http://thecrumbycupcake.com/baked-eggplant-parmesan/" target="_blank">Baked Eggplant Parmesan</a> by The Crumby Cupcake</li><li><a href="http://www.grumpyshoneybunch.com/2015/11/butternut-squash-kale-lasagna.html" target="_blank">Butternut Squash Kale Lasagna</a> by Grumpy’s Honeybunch</li><li><a href="http://dailydishrecipes.com/butternut-squash-portobello-tacos-with-garlic-sage-cream-sauce/" target="_blank">Butternut Squash Portobello Tacos with Garlic Sage Cream Sauce</a> by Daily Dish Recipes</li><li><a href="http://www.hrkrr.icu/2015/11/butternut-squash-risotto-with-creme.html" target="_blank">Butternut Squash Risotto with Crème Fra?che and Fried Sage Leaves</a> by Crazy Foodie Stunts</li><li><a href="http://www.confessionsofacookingdiva.com/2015/11/29/easy-veggie-bake-sundaysupper/" target="_blank">Easy Veggie Bake</a> by Confessions of a Cooking Diva</li><li><a href="http://adayinthelifeonthefarm.blogspot.com/2015/11/eggplant-rollatini-for-sundaysupper.html" target="_blank">Eggplant Rollatini</a> by A Day in the Life on the Farm</li><li><a href="http://www.thatskinnychickcanbake.com/eggplant-rollatini-sundaysupper/" target="_blank">Eggplant Rollatini</a> by That Skinny Chick Can Bake</li><li><a href="http://cupcakesandkalechips.com/flourless-oatmeal-nutella-pumpkin-muffins-for-sundaysupper/" target="_blank">Flourless Oatmeal Nutella Pumpkin Muffins</a> by Cupcakes &amp; Kale Chips</li><li><a href="http://www.goodstuff.recipes/grandma-pizza-alfredo-with-dried-tomatoes-for-sunday-supper/" target="_blank">Grandma Pizza with Dried Tomatoes</a> by Get the Good Stuff!</li><li><a href="http://www.wendyweekendgourmet.com/2015/11/veggies-as-main-dish.html" target="_blank">Greek Stuffed Baked Zucchini</a> by The Weekend Gourmet</li><li><a href="http://www.carolinescooking.com/harissa-roasted-vegetables-with-couscous/" target="_blank">Harissa-Roasted Vegetables with Couscous</a> by Caroline’s Cooking</li><li><a href="http://www.foodlustpeoplelove.com/2015/11/moroccan-style-lentil-chickpea-stew.html" target="_blank">Moroccan-style Lentil Chickpea Stew</a> by Food Lust People Love</li><li><a href="http://www.akitchenhoorsadventures.com/2015/11/mushroom-goat-cheese-tart/" target="_blank">Mushroom and Goat Cheese Tart</a> by A Kitchen Hoor’s Adventures</li><li><a href="http://30aeats.com/recipes/polenta-with-aged-gouda-chard-wild-mushrooms-sundaysupper/" target="_blank">Polenta with Aged Gouda, Chard &amp; Wild Mushrooms</a> by 30A Eats</li><li><a href="http://www.thefreshmancook.com/2015/11/portobello-stacksundaysupper.html" target="_blank">Portobello Stack</a> by The Freshman Cook</li><li><a href="http://gottagetbaked.com/2015/11/29/pumpkin-cake-cheesecake-for-sundaysupper-veggies-as-a-main/" target="_blank">Pumpkin Cake Cheesecake</a> by gotta get baked</li><li><a href="http://takeabiteoutofboca.com/2015/11/roasted-butternut-squash-and-brussels-sprouts-with-pomegranate-sundaysupper.html" target="_blank">Roasted Butternut Squash and Brussels Sprouts with Pomegranate</a> by Take A Bite Out of Boca</li><li><a href="http://www.cindysrecipesandwritings.com/roasted-potato-and-spinach-soup-sundaysupper/" target="_blank">Roasted Potato and Spinach Soup</a> by Cindy’s Recipes and Writings</li><li><a href="http://www.fearlessdining.com/2015/11/28/shiitake-mushrooms-with-balsamic-glaze-over-polenta-sundaysupper/" target="_blank">Shiitake Mushrooms with a Balsamic Glaze Over Polenta</a> by Fearless Dining</li><li><a href="http://ourlifetastesgood.blogspot.com/2015/11/stuffed-butternut-squash-recipe.html" target="_blank">Stuffed Butternut Squash</a> by Life Tastes Good</li><li><a href="http://healingtomato.com/2015/11/29/vegan-sandwich-with-fresh-veggies-sundaysupper/" target="_blank">Vegan Sandwich with Fresh Veggies</a> by Healing Tomato</li><li><a href="http://feedingbig.com/2015/11/vegetarian-pizza.html" target="_blank">Vegetable Pizza</a> by Feeding Big and more</li><li><a href="http://palatablepastime.com/2015/11/29/vegetable-strudel-for-sundaysupper/" target="_blank">Vegetable Strudel</a> by Palatable Pastime</li><li><a href="http://wholisticwoman.com/vegetarian-chili-a-k-a-bean-butternut-squash-stew/" target="_blank">Vegetarian Chili</a> by Wholistic Woman</li></ul><a href="http://www.sundaysuppermovement.com/" style="clear: left; float: left; font-weight: normal; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img alt="Sunday Supper Movement" src="http://farm9.staticflickr.com/8078/8386732081_f232fda104_t.jpg" height="100" width="100" /></a><strong>Join the #SundaySupper conversation on twitter on Sunday!</strong> We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the <a href="https://twitter.com/search?q=%23sundaysupper" target="_blank">#SundaySupper hashtag</a> and remember to include it in your tweets to join in the chat. To get more great <a href="http://www.sundaysuppermovement.com/" target="_blank">Sunday Supper Recipes</a>, visit our website or check out our <a href="http://pinterest.com/thesundaysupper/sundaysupper/" target="_blank">Pinterest board</a>.<br /><br />Would you like to join the Sunday Supper Movement? It's easy. You can sign up by clicking here: <a href="http://sundaysuppermovement.com/join-the-community/" target="_blank">Sunday Supper Movement</a>.<br /><br /><br /><img src="http://i1157.photobucket.com/albums/p588/alyxblogdesign/DB/signature.png" width="300" />Anonymoushttp://www.blogger.com/profile/12253361285327101707noreply@blogger.com9tag:blogger.com,1999:blog-2450727237777992227.post-46588151106744745882015-11-24T00:00:00.000-08:002015-11-29T14:21:04.948-08:00A #SundaySupper Preview Where We Use Veggies as a Main Dish<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-cm_1WrufWnE/VlOBwQuIFII/AAAAAAAANmY/PmPOPUik60A/s1600/20151123_091650.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="http://1.bp.blogspot.com/-cm_1WrufWnE/VlOBwQuIFII/AAAAAAAANmY/PmPOPUik60A/s640/20151123_091650.jpg" width="640" /></a></div><br />With the most well known foodie holiday occurring later this week, it would have been easy for the team at <a href="http://www.sundaysuppermovement.com/" target="_blank">#SundaySupper Movement</a> to contribute to the thousands of posts dedicated to the topic. It decided to go in a different direction, with all dishes published this upcoming weekend centering around produce. The theme this week is <i>Veggies as a Main Dish</i>.<br /><br />For those of you in the United States, I wish you a wonderful holiday filled with family, friends, football and food. Until then, I offer this preview of dishes that will be published this Sunday.<br /><br /><ul><li><a href="http://thecrumbycupcake.com/baked-eggplant-parmesan/" target="_blank">Baked Eggplant Parmesan</a> by The Crumby Cupcake</li><li><a href="http://www.grumpyshoneybunch.com/2015/11/butternut-squash-kale-lasagna.html" target="_blank">Butternut Squash Kale Lasagna</a> by Grumpy’s Honeybunch</li><li><a href="http://dailydishrecipes.com/butternut-squash-portobello-tacos-with-garlic-sage-cream-sauce/" target="_blank">Butternut Squash Portobello Tacos with Garlic Sage Cream Sauce</a> by Daily Dish Recipes</li><li><a href="http://www.hrkrr.icu/2015/11/butternut-squash-risotto-with-creme.html" target="_blank">Butternut Squash Risotto with Crème Fra?che and Fried Sage Leaves</a> by Crazy Foodie Stunts</li><li><a href="http://www.confessionsofacookingdiva.com/2015/11/29/easy-veggie-bake-sundaysupper/" target="_blank">Easy Veggie Bake</a> by Confessions of a Cooking Diva</li><li><a href="http://adayinthelifeonthefarm.blogspot.com/2015/11/eggplant-rollatini-for-sundaysupper.html" target="_blank">Eggplant Rollatini</a> by A Day in the Life on the Farm</li><li><a href="http://www.thatskinnychickcanbake.com/eggplant-rollatini-sundaysupper/" target="_blank">Eggplant Rollatini</a> by That Skinny Chick Can Bake</li><li><a href="http://cupcakesandkalechips.com/flourless-oatmeal-nutella-pumpkin-muffins-for-sundaysupper/" target="_blank">Flourless Oatmeal Nutella Pumpkin Muffins</a> by Cupcakes &amp; Kale Chips</li><li><a href="http://www.goodstuff.recipes/grandma-pizza-alfredo-with-dried-tomatoes-for-sunday-supper/" target="_blank">Grandma Pizza with Dried Tomatoes</a> by Get the Good Stuff!</li><li><a href="http://www.wendyweekendgourmet.com/2015/11/veggies-as-main-dish.html" target="_blank">Greek Stuffed Baked Zucchini</a> by The Weekend Gourmet</li><li><a href="http://www.carolinescooking.com/harissa-roasted-vegetables-with-couscous/" target="_blank">Harissa-Roasted Vegetables with Couscous</a> by Caroline’s Cooking</li><li><a href="http://www.foodlustpeoplelove.com/2015/11/moroccan-style-lentil-chickpea-stew.html" target="_blank">Moroccan-style Lentil Chickpea Stew</a> by Food Lust People Love</li><li><a href="http://www.akitchenhoorsadventures.com/2015/11/mushroom-goat-cheese-tart/" target="_blank">Mushroom and Goat Cheese Tart</a> by A Kitchen Hoor’s Adventures</li><li><a href="http://30aeats.com/recipes/polenta-with-aged-gouda-chard-wild-mushrooms-sundaysupper/" target="_blank">Polenta with Aged Gouda, Chard &amp; Wild Mushrooms</a> by 30A Eats</li><li><a href="http://www.thefreshmancook.com/2015/11/portobello-stacksundaysupper.html" target="_blank">Portobello Stack</a> by The Freshman Cook</li><li><a href="http://gottagetbaked.com/2015/11/29/pumpkin-cake-cheesecake-for-sundaysupper-veggies-as-a-main/" target="_blank">Pumpkin Cake Cheesecake</a> by gotta get baked</li><li><a href="http://takeabiteoutofboca.com/2015/11/roasted-butternut-squash-and-brussels-sprouts-with-pomegranate-sundaysupper.html" target="_blank">Roasted Butternut Squash and Brussels Sprouts with Pomegranate</a> by Take A Bite Out of Boca</li><li><a href="http://www.cindysrecipesandwritings.com/roasted-potato-and-spinach-soup-sundaysupper/" target="_blank">Roasted Potato and Spinach Soup</a> by Cindy’s Recipes and Writings</li><li><a href="http://www.fearlessdining.com/2015/11/28/shiitake-mushrooms-with-balsamic-glaze-over-polenta-sundaysupper/" target="_blank">Shiitake Mushrooms with a Balsamic Glaze Over Polenta</a> by Fearless Dining</li><li><a href="http://ourlifetastesgood.blogspot.com/2015/11/stuffed-butternut-squash-recipe.html" target="_blank">Stuffed Butternut Squash</a> by Life Tastes Good</li><li><a href="http://healingtomato.com/2015/11/29/vegan-sandwich-with-fresh-veggies-sundaysupper/" target="_blank">Vegan Sandwich with Fresh Veggies</a> by Healing Tomato</li><li><a href="http://feedingbig.com/2015/11/vegetarian-pizza.html" target="_blank">Vegetable Pizza</a> by Feeding Big and more</li><li><a href="http://palatablepastime.com/2015/11/29/vegetable-strudel-for-sundaysupper/" target="_blank">Vegetable Strudel</a> by Palatable Pastime</li><li><a href="http://wholisticwoman.com/vegetarian-chili-a-k-a-bean-butternut-squash-stew/" target="_blank">Vegetarian Chili</a> by Wholistic Woman</li></ul><a href="http://www.sundaysuppermovement.com/" style="clear: left; float: left; font-weight: normal; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img alt="Sunday Supper Movement" src="http://farm9.staticflickr.com/8078/8386732081_f232fda104_t.jpg" height="100" width="100" /></a><strong>Join the #SundaySupper conversation on twitter on Sunday!</strong> We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the <a href="https://twitter.com/search?q=%23sundaysupper" target="_blank">#SundaySupper hashtag</a> and remember to include it in your tweets to join in the chat. To get more great <a href="http://www.sundaysuppermovement.com/" target="_blank">Sunday Supper Recipes</a>, visit our website or check out our <a href="http://pinterest.com/thesundaysupper/sundaysupper/" target="_blank">Pinterest board</a>.<br /><br />Would you like to join the Sunday Supper Movement? It's easy. You can sign up by clicking here: <a href="http://sundaysuppermovement.com/join-the-community/" target="_blank">Sunday Supper Movement</a>.<br /><br /><img src="http://i1157.photobucket.com/albums/p588/alyxblogdesign/DB/signature.png" width="300" />Anonymoushttp://www.blogger.com/profile/12253361285327101707noreply@blogger.com1tag:blogger.com,1999:blog-2450727237777992227.post-9034286022934467532015-11-09T07:00:00.000-08:002015-11-11T11:27:14.184-08:00Chocolate Indulgence Cake with White Chocolate Sauce and Candied Pecans #ChocolateforJoan<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="http://2.bp.blogspot.com/-w-Jck35Mrc8/Vj-a9cBlSII/AAAAAAAANhY/fbS4b_3Y_rQ/s1600/20151107_191118.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="http://2.bp.blogspot.com/-w-Jck35Mrc8/Vj-a9cBlSII/AAAAAAAANhY/fbS4b_3Y_rQ/s640/20151107_191118.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chocolate Indulgence Cake with White Chocolate Sauce and Candied Pecans #ChocolateforJoan</td></tr></tbody></table><span id="goog_119416171"></span><span id="goog_119416172"></span><br /><a data-pin-color="white" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.hrkrr.icu%2F2015%2F11%2Fchocolate-indulgence-cake-with-white.html&amp;media=http%3A%2F%2F2.bp.blogspot.com%2F-w-Jck35Mrc8%2FVj-a9cBlSII%2FAAAAAAAANhY%2FfbS4b_3Y_rQ%2Fs1600%2F20151107_191118.jpg&amp;description=Chocolate%20Indulgence%20Cake%20with%20White%20Chocolate%20Sauce%20and%20Candied%20Pecans%20%23ChocolateforJoan"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_white_20.png" /></a><br /><!-- Please call pinit.js only once per page --><br /><script async="" defer="" src="//assets.pinterest.com/js/pinit.js"></script><br /><br />I make an effort to try to avoid clichés, but every now and then you realize that life is short and people need to make the most out of each day.<br /><br />When I started this website more than three years ago, I didn't anticipate that I would form real life friendships with other food bloggers I met through social media, however over time that is exactly what occurred. So couple of weeks ago when I learned that my friend Joan of <a href="http://chocolatechocolateandmore.com/" target="_blank">Chocolate Chocolate and More</a> passed away in her sleep, I felt a strong sense of loss.<br /><br />I had seen Joan online for years and I was fortunate enough to meet her a handful of times in the last year. The only picture I have of the two of us was taken the first time we met when she was in town for IFBC in 2014, however. I had just moved into the area less than a month before and was unable to attend the conference considering I hadn't completely unpacked everything but I was able to sneak over to the host hotel to meet some friends for a few hours for lunch on the Friday before official conference activities began. We instantly connected. I remember at one point that afternoon, nature was calling so I asked her to watch my phone while I was in the men's room. She teased that there might be additional pictures in my phone's gallery when I returned that Mrs. Stuntman might find questionable. I returned a couple of days later on Sunday afternoon. I was only able to see her in passing but she was thoughtful enough to leave me a gift bag of some of the items she collected during the weekend.<br /><br /><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="http://2.bp.blogspot.com/-VbL1vVzBEWo/VB3-OMcNaUI/AAAAAAAALAA/B4g3QcOE-bE/s1600/IFBC%2Blunch.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-VbL1vVzBEWo/VB3-OMcNaUI/AAAAAAAALAA/B4g3QcOE-bE/s320/IFBC%2Blunch.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">(From left to right: Bobbi of <a href="http://www.bobbiskozykitchen.com/" target="_blank">Bobbi's Kozy Kitchen</a>, me, Kim of <a href="http://www.cravingsofalunatic.com/" target="_blank">Cravings of a Lunatic</a> and <a href="http://kissmysmoke.com/" target="_blank">Kiss My Smoke</a>, Joan)</td></tr></tbody></table><br />The second time I met Joan in person was at the Food and Wine Conference this past summer. She was invited to speak because more than two million people have 'Liked' the <a href="https://www.facebook.com/Chocolatechocolateandmore/" target="_blank">Chocolate Chocolate and More Facebook page</a>. To put that in perspective, Joan has more Facebook 'Likes' than <a href="https://www.facebook.com/giada/" target="_blank">Giada De Laurentiis</a>, <a href="https://www.facebook.com/chefbobbyflay/" target="_blank">Bobby Flay</a> and <a href="https://www.facebook.com/altonbrown/" target="_blank">Alton Brown</a> combined. My memories of Joan on that trip are surrounded by my lunch at <a href="http://www.gocoastalgrill.com/" target="_blank">Shubee's Coastal Grill and Bar</a> because she was one of the ladies who I was lucky enough to join on that occasion. Something as mundane as transportation to the restaurant stood out because Joan was kind enough to give me a ride in her son's new car, where I returned the favor of teasing her by suggesting she baptize the vehicle by giving the car in front of us a love tap.<br /><br />The last time I met Joan in person was a couple of months ago at IFBC. Unfortunately, we only met in passing because we mostly attended different sessions and I couldn't attend many of the after hour social gatherings because I opted for my own bed over a hotel room which meant I was driving and couldn't enjoy any cocktails.<br /><br />Each time I met her, I found her to be incredibly kind, thoughtful and sincere.<br /><br /><b>Inspiration Behind the Dish</b><br /><br />For this dessert, I used Joan's website name for inspiration. The dish had to contain at least three components, two of which had to contain chocolate. <a href="http://www.karenandandrew.com/books/the-flavor-bible/" target="_blank">The Flavor Bible</a> didn't yield any surprises with items such as nuts, cream, mint and sugar pairing well with both chocolate and white chocolate. Berries were also common between the two but I decided to omit them from the dish because they are not in season.<br /><br /><b>Dish Details</b><br /><br />I'd imagine you could find this dish on any restaurant dessert menu. For it, I paired adaptations of a chocolate cake found on <a href="http://www.foodnetwork.com/recipes/individual-chocolate-indulgence-cake-recipe.html" target="_blank">foodnetwork.com</a> with a sauce found on <a href="http://www.epicurious.com/recipes/food/views/white-chocolate-sauce-381" target="_blank">epicurious</a> and the pecans on <a href="http://www.food.com/recipe/quick-candied-pecans-354830" target="_blank">food.com</a>.<br /><br /><i>Ingredients</i><br /><br />Cooking spray<br />2 tablespoons unsalted butter<br />1 2 1/4-ounce package pecan halves<br />2 tablespoons brown sugar<br />1/2 teaspoon kosher salt<br />1 cup (approximately 6 ounces) white chocolate chips<br />1 1/2 cups whipping cream<br />1 cup semisweet chocolate chips<br />6 tablespoons unsalted butter<br />1/4 cup sugar<br />2 large eggs<br />1/4 cup all-purpose flour<br />Mint leaves for garnish<br /><br /><i>Method</i><br /><br />1. Complete the mise en place. Preheat the oven to 400° Fahrenheit. Coat four ramekins with cooking spray and set aside.<br /><br />2. Candy the pecans. In a small saucepan, melt the butter over medium heat, then add the pecans and toss to coat. Add the brown sugar and salt and stir until caramelized. Transfer the pecans to wax paper in a single layer to cool and set aside.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-j63sHh4fVeM/Vj_VzccZSgI/AAAAAAAANhs/czpQzCxNas4/s1600/20151107_150736.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-j63sHh4fVeM/Vj_VzccZSgI/AAAAAAAANhs/czpQzCxNas4/s320/20151107_150736.jpg" width="180" /></a></div><br />3. Prepare the sauce. Place the white chocolate chips in a heat safe bowl, then slowly bring the whipping cream to a boil in a medium saucepan. Once a boil has been reached, pour the cream over the chocolate and whisk to combine and melt the chocolate. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-xVsfPAH-3_8/Vj_V5Lo9U5I/AAAAAAAANh0/ncarEeNPE6U/s1600/20151107_154453.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-xVsfPAH-3_8/Vj_V5Lo9U5I/AAAAAAAANh0/ncarEeNPE6U/s320/20151107_154453.jpg" width="227" /></a></div><br />4. Bake the cake and finish the dish. Set up a double boiler by filling a medium saucepan with enough water so that the water level is just shy of a heatproof bowl placed over the saucepan. Bring the water to a boil over high heat, then reduce to a simmer. Place the heatproof bowl over the simmering water and add the semi-sweet chocolate chips and stir until melted. Add the butter and sugar and stir until melted then whisk in the two eggs until well combined. Add in the flour and stir until just combined but do not overmix. Remove the chocolate from the heat, then spoon an equal portion of the batter into each of the prepared ramekins. Place the ramekins on a baking sheet, then place into the oven for ten to twelve minutes. To present, invert a ramekin onto a warmed plate, spoon some sauce around the cake, then garnish with the pecans and mint leaves.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-X76GZFLbG2I/Vj_WCJeRg0I/AAAAAAAANh8/EbiQ_N3jyFA/s1600/20151107_181748.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-X76GZFLbG2I/Vj_WCJeRg0I/AAAAAAAANh8/EbiQ_N3jyFA/s320/20151107_181748.png" width="243" /></a></div><br /><b>Final Thoughts</b><br /><br />Mrs. Stuntman enjoyed the dish, however she thought the cake was a little rich. She did ask for more pecans.<br /><br />Since Joan's passing, there have been a number of tributes that have been published but I wanted to highlight a <a href="https://www.gofundme.com/JDHCJCG" target="_blank">Go Fund Me page</a> to support the three teenage children that have survived her. Please contribute to it if you can.<br /><br />Other loving tributes include:<br /><ul><li><a href="http://eatpicks.com/friday-coffee-talk-time/" target="_blank">Friday Coffee Talk Time</a> by Eat Picks</li><li><a href="http://yumgoggle.com/a-tribute-to-joan-of-chocolate-chocolate-and-more/" target="_blank">A Tribute to Joan of Chocolate, Chocolate and More!</a> by YumGoggle</li><li><a href="http://www.itsyummi.com/pb-chocolate-no-bake-cookies/" target="_blank">Peanut Butter Chocolate No Bake Cookies</a> by It's Yummi</li><li><a href="http://laurenkellynutrition.com/chocolate-mint-greek-yogurt-dip/" target="_blank">Chocolate Mint Greek Yogurt Dip {Easy, Healthy}</a> by Lauren Kelly Nutrition</li><li><a href="http://www.wineandglue.com/2015/10/chocolate-pretzel-bread-pudding-chocolateforjoan.html" target="_blank">Chocolate Pretzel Bread Pudding</a> by Wine and Glue</li><li><a href="http://www.crazyforcrust.com/2015/10/chocolate-desserts/" target="_blank">8 Incredible Chocolate Desserts</a> by Crazy for Crust</li><li><a href="http://www.lovefromtheoven.com/2015/10/28/easy-brownie-pie-chocolateforjoan/" target="_blank">Easy Brownie Pie</a> by Love From The Oven</li><li><a href="http://noblepig.com/2015/10/nirvana-inducing-chocolate-recipes/" target="_blank">7 Nirvana-Inducing Chocolate Recipes</a> by Noble Pig</li><li><a href="http://www.thefrugalfoodiemama.com/2015/10/10-chocolate-recipes-perfect-for-fall.html" target="_blank">10 Chocolate Recipes Perfect for Fall</a> by Frugal Foodie Mama</li><li><a href="http://www.crunchycreamysweet.com/2015/10/28/graham-cracker-toffee-bark/" target="_blank">Graham Cracker Toffee Bark</a> by Crunchy Creamy Sweet</li><li><a href="http://myimperfectkitchen.com/top-10-chocolate-recipes/" target="_blank">Top 10 Chocolate Recipes</a> by My Imperfect Kitchen</li><li><a href="http://tidymom.net/2015/chocolate-pecan-pie-bars/" target="_blank">Chocolate Pecan Pie Bars</a> by TidyMom</li><li><a href="http://www.barefeetinthekitchen.com/2015/10/lunch-lady-brownies-recipe.html" target="_blank">Lunch Lady Brownies</a> by Barefeet in the Kitchen</li><li><a href="http://www.culinaryconcoctionsbypeabody.com/2015/10/28/kahlua-and-cream-fudge/" target="_blank">Kahlua and Cream Fudge</a> by Culinary Concoctions by Peabody</li><li><a href="http://www.pineappleandcoconut.com/recipes/kahlua-cream-chocolate-mousse/" target="_blank">Easy Blender Kahlua and Cream Chocolate Mousse</a> by Pineapple And Coconut</li><li><a href="http://simplysouthernbaking.com/2015/12-cookies-and-bars-made-with-chocolate/" target="_blank">12 Cookies &amp; Bars Made With Chocolate</a> by Simply Southern Baking</li><li><a href="http://www.spendwithpennies.com/30-amazing-chocolate-recipes/" target="_blank">30 Amazing Chocolate Recipes</a> by Spend with Pennies</li><li><a href="http://cupcakesandkalechips.com/chocolate-recipes/" target="_blank">Chocolate, Chocolate and More Chocolate Recipes</a> by Cupcakes &amp; Kale Chips</li><li><a href="http://alldayidreamaboutfood.com/2015/10/low-carb-brownie-truffle-pie.html" target="_blank">Low Carb Brownie Truffle Pie</a> by All Day I Dream About Food</li><li><a href="http://dineanddish.net/2015/10/remembering-a-friend-boozy-chocolate-milkshake-recipe/" target="_blank">Remembering a Friend {Boozy Chocolate Milkshake Recipe}</a> by Dine &amp; Dish</li><li><a href="http://simplysouthernbaking.com/2015/a-chocolate-tribute-for-joan-90-chocolate-recipes/" target="_blank">A Chocolate Tribute for Joan (90+ Chocolate Recipes)</a> by Simply Southern Baking</li></ul><br />Joan does have contributors, so her blog in addition to her social media pages remain active so please be sure to catch her on <a href="https://www.facebook.com/Chocolatechocolateandmore/" target="_blank">Facebook</a>, <a href="https://plus.google.com/+Chocolatechocolateandmore/posts" target="_blank">G+</a>, <a href="https://instagram.com/joanccmore/" target="_blank">Instagram</a>, <a href="https://www.pinterest.com/chocolatemore/" target="_blank">Pinterest</a> and <a href="https://twitter.com/JoanCCmore" target="_blank">Twitter</a>.<br /><br />Rest in peace, my friend. You're genuinely missed.<br /><br /><b>November 11, 2015 update:</b><br /><br />Robin of <a href="http://simplysouthernbaking.com/" target="_blank">Simply Southern Baking</a> saw this and shared a few of her pictures that were taken at Shubee's. Thanks, Robin!<br /><br /><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="http://3.bp.blogspot.com/-C4wIGhkWfqQ/VkOSU5z6RWI/AAAAAAAANiU/kn8Oa-OHvAU/s1600/FWCon%2Bmain%2Bpic.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-C4wIGhkWfqQ/VkOSU5z6RWI/AAAAAAAANiU/kn8Oa-OHvAU/s320/FWCon%2Bmain%2Bpic.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">(From left to right: Lisa of <a href="http://www.jerseygirlcooks.com/" target="_blank">Jersey Girl Cooks</a>, Robin, Melissa of <a href="http://serendipityandspice.com/" target="_blank">Serendipity and Spice</a>, Marlene of <a href="http://noshmyway.com/" target="_blank">Nosh My Way</a>, Joan, Wendy of <a href="http://www.wendyweekendgourmet.com/" target="_blank">The Weekend Gourmet</a>, KC of <a href="http://www.chatndish.co/" target="_blank">Chat 'n Dish</a>, me, Faith of <a href="http://www.anediblemosaic.com/" target="_blank">An Edible Mosaic</a> and <a href="http://www.healthysweeteats.com/" target="_blank">Healthy Sweet Eats</a>)</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-zSQ_LhkcoBA/VkOSjLRW7xI/AAAAAAAANic/Pmbb_1w3NwY/s1600/FWCon%2BShubees%2B1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-zSQ_LhkcoBA/VkOSjLRW7xI/AAAAAAAANic/Pmbb_1w3NwY/s320/FWCon%2BShubees%2B1.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-6WjDDpR9g70/VkOS7MJ5kZI/AAAAAAAANik/LB0jTEBc7Xw/s1600/FWCon%2BShubees%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-6WjDDpR9g70/VkOS7MJ5kZI/AAAAAAAANik/LB0jTEBc7Xw/s320/FWCon%2BShubees%2B2.jpg" width="320" /></a></div><br /><img src="http://i1157.photobucket.com/albums/p588/alyxblogdesign/DB/signature.png" width="300" />Anonymoushttp://www.blogger.com/profile/12253361285327101707noreply@blogger.com1tag:blogger.com,1999:blog-2450727237777992227.post-18279200135319597782015-10-26T03:45:00.000-07:002015-10-26T06:38:12.206-07:00Guest Post at Simply Healthy Family: Pan-Seared Sea Scallops, Carrot Purée, Sautéed Ham and Mushrooms<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="http://1.bp.blogspot.com/-srCl-aD5rsM/Vip2OoO71YI/AAAAAAAANcc/0OL2uIlk_y4/s1600/plated%2Bdish.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="476" src="http://1.bp.blogspot.com/-srCl-aD5rsM/Vip2OoO71YI/AAAAAAAANcc/0OL2uIlk_y4/s640/plated%2Bdish.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pan-Seared Sea Scallops, Carrot Purée, Sautéed Ham and Mushrooms</td></tr></tbody></table><a data-pin-do="buttonPin" data-pin-color="white" href="//www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.hrkrr.icu%2F2015%2F10%2Fguest-post-at-simply-healthy-family-pan.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-srCl-aD5rsM%2FVip2OoO71YI%2FAAAAAAAANcc%2F0OL2uIlk_y4%2Fs1600%2Fplated%252Bdish.jpg&description=Pan%20Seared%20Sea%20Scallops%2C%20Carrot%20Pur%C3%A9e%2C%20Ham%20and%20Mushrooms"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_white_20.png" /></a><br /><!-- Please call pinit.js only once per page --><br /><script async defer src="//assets.pinterest.com/js/pinit.js"></script><br /><br />Right around Labor Day, my friend Gwen of <i>Simple Healthy Family</i> put out a request for guest posts for her blog because her family recently purchased a home and her life was going to get rather busy with a full time job in addition to moving, but she didn't want to neglect her blog. Having moved several times in the last decade, I could empathize so I volunteered. Unfortunately, my life also got busy and I only recently prepared the dish I promised her, so I offer my apologies to her for the delay.<br /><br />From the standpoint of the dish itself I've prepared for Gwen, I'll just note that it's not my first time preparing scallops for the website. I wasn't satisfied with <a href="http://www.hrkrr.icu/2013/01/pan-seared-sea-scallops-with-pea-puree.html" target="_blank">my first attempt</a> primarily because I used inferior scallops and didn't achieve the sear I wanted. Last year, I had to severely alter the preparation of <a href="http://www.hrkrr.icu/2014/07/pan-seared-scallops-with-tomao-salsa.html" target="_blank">a Martha Stewart scallop appetizer</a> because I had a different professional opinion regarding the techniques utilized and I also prepared <a href="http://www.hrkrr.icu/2014/10/pan-seared-sea-scallops-with-butternut.html" target="_blank">a scallops entrée that used seasonal ingredients</a> but the best scallops dish, in my opinion, is <a href="http://www.hrkrr.icu/2014/02/pan-seared-scallops-with-lemon-basil.html" target="_blank">the one I prepared for #SundaySupper</a> in February of 2014. <br /><br />Before I send you to Simply Healthy Family for the recipe, please add her to your <a href="https://plus.google.com/+SimplyhealthyfamBlogspotfamily/posts" target="_blank">G+ circles</a>, follow her on <a href="https://www.pinterest.com/1healthymamma/" target="_blank">Pinterest</a>, <a href="https://instagram.com/gwen_simplyhealthyfamily/" target="_blank">Instagram</a> and <a href="https://twitter.com/Gwen_shf" target="_blank">twitter</a> in addition to giving her <a href="https://www.facebook.com/simplyhealthyfam/timeline" target="_blank">Facebook page</a> a <i>Like</i>.<br /><br />So have I surpassed the #SundaySupper dish I prepared? Click <a href="http://www.simplyhealthyfamily.org/2015/10/pan-seared-sea-scallops-carrot-puree.html" target="_blank">here</a> to go to Simply Healthy Family to find out.<br /><br /><img src="http://i1157.photobucket.com/albums/p588/alyxblogdesign/DB/signature.png" width="300" />Anonymoushttp://www.blogger.com/profile/12253361285327101707noreply@blogger.com1tag:blogger.com,1999:blog-2450727237777992227.post-59546948526709821112015-10-21T07:00:00.000-07:002015-10-21T07:00:03.744-07:00Eating Out at the 2015 International Food Bloggers Conference #IFBC<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-dOdWW4wODxM/VhA4zKRQIcI/AAAAAAAANRw/dnmqAGNWg_w/s1600/ifbc2015_300x250.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-dOdWW4wODxM/VhA4zKRQIcI/AAAAAAAANRw/dnmqAGNWg_w/s1600/ifbc2015_300x250.png" /></a></div><br />As I noted in <a href="http://www.hrkrr.icu/2015/09/expectations-from-2015-international.html" target="_blank">a preview</a> couple of weeks ago, I had the opportunity to attend the <a href="http://www.foodista.com/ifbc2015-archive" target="_blank">International Food Bloggers Conference</a> which was held on September 18th through the 20th here in Seattle so I thought I'd report back on my experiences.<br /><br />The official conference activities didn't start until the evening of the 18th but I drove in early in the day to meet a bunch of attendees at <a href="http://www.thechefinthehat.com/loulay-kitchen-seattle/" target="_blank">Loulay</a> for a mid-morning breakfast.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-zqdVskXuF2g/VhA6hz8RO9I/AAAAAAAANR8/MhxOdo_Mqm4/s1600/IMG_20150918_101733.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-zqdVskXuF2g/VhA6hz8RO9I/AAAAAAAANR8/MhxOdo_Mqm4/s320/IMG_20150918_101733.jpg" width="240" /></a></div><br />Later on that evening, a registration reception was held. At the beginning of it, sponsors gave away some swag.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-zg1ACqE2sPM/VhBC52CUtcI/AAAAAAAANSM/2BFULeyw3m0/s1600/20150918_173008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-zg1ACqE2sPM/VhBC52CUtcI/AAAAAAAANSM/2BFULeyw3m0/s320/20150918_173008.jpg" width="180" /></a></div><br />It also provided an opportunity to network, not only with other attendees but with sponsors too. There were a couple who stood out. I was able to connect with Chef John Severson of <a href="http://skilletstreetfood.com/" target="_blank">Skillet Street Food</a>. They served a kale Caesar salad with rockfish. Unfortunately, I failed to get a picture of it but the dish can be found on <a href="http://skilletstreetfood.com/recipes.php?id=447" target="_blank">the recipes section on their website</a>.<br /><br />Another sponsor that stood out was <a href="http://www.wildginger.net/" target="_blank">Wild Ginger Asian Restaurant &amp; Satay Bar</a> primarily because they served samples of their seven element broth. It looked like nothing but it packed a flavor punch so well balanced between sweet, salt, savory, sour and spice that it took me by surprise.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-bDUEq4DT4Nw/VhBh8hcc0rI/AAAAAAAANSc/r4IQZH7Nduc/s1600/20150918_180711.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-bDUEq4DT4Nw/VhBh8hcc0rI/AAAAAAAANSc/r4IQZH7Nduc/s320/20150918_180711.jpg" width="180" /></a></div><br />Inspired by the sample, my friends who also attended the conference, Bobbi of <a href="http://www.bobbiskozykitchen.com/" target="_blank">Bobbi's Kozy Kitchen</a> and Dionne of <a href="http://www.tryanythingonceculinary.com/" target="_blank">Try Anything Once</a>, and I went over to the Seattle location for dinner. When we arrived, we were disappointed to learn that they only serve the seven element broth for lunch service so we ordered Buddha Rolls, Mediterranean Mussels with Rayong and Seven Flavor Beef<br /><br /><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="http://4.bp.blogspot.com/-ufCOwkaqoXc/VhBrtgklaNI/AAAAAAAANSs/t4WFGhEc-9Q/s1600/IMG_20150918_200301.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-ufCOwkaqoXc/VhBrtgklaNI/AAAAAAAANSs/t4WFGhEc-9Q/s320/IMG_20150918_200301.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Buddha Rolls</td></tr></tbody></table><br /><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="http://2.bp.blogspot.com/-M1ZgbETL6cs/VhBs2zawy0I/AAAAAAAANS4/1rvG4EtF65w/s1600/IMG_7689.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-M1ZgbETL6cs/VhBs2zawy0I/AAAAAAAANS4/1rvG4EtF65w/s320/IMG_7689.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Mediterranean Mussels with Rayong. Photo courtesy of Dionne of <i>Try Anything Once</i></td></tr></tbody></table><br /><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="http://2.bp.blogspot.com/-VOJ699lTfoI/VhBtQWYvs7I/AAAAAAAANTA/bVl65eODfPs/s1600/IMG_20150918_204810_resized.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-VOJ699lTfoI/VhBtQWYvs7I/AAAAAAAANTA/bVl65eODfPs/s320/IMG_20150918_204810_resized.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Seven Flavor Beef. Photo courtesy of Bobbi of <i>Bobbi's Kozy Kitchen</i></td></tr></tbody></table><br />Probably the highlight of the meal was the mussels dish. Our server described it as a little spicy and I remembered telling Bobbi and Dionne that I didn't want to eat anything too spicy however when it was served, the broth did have a little spice to it but it was very well balanced by other flavors and was hardly noticeable. There was an issue with the beef served that evening, however I was impressed by their response: re-preparing not only that dish but the mussels too, then removing those items from our tab.<br /><br />In addition to the informative sessions on Saturday, probably the highlight of my day taking a picture with <a href="http://www.thechefinthehat.com/" target="_blank">Chef Thierry Rautureau</a>, owner of Loulay and <a href="http://www.thechefinthehat.com/luc-restaurant-seattle/" target="_blank">Luc</a> who also competed on seasons <a href="http://www.bravotv.com/top-chef-masters/season-2/its-my-party" target="_blank">2</a> and <a href="http://www.bravotv.com/top-chef-masters/episode-guide" target="_blank">4</a> of Top Chef Masters in addition to other media appearances.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Aqweme0QF80/ViaGn1tiS-I/AAAAAAAANYQ/w6WfVK1rLrg/s1600/20150919_200659.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-Aqweme0QF80/ViaGn1tiS-I/AAAAAAAANYQ/w6WfVK1rLrg/s320/20150919_200659.jpg" width="180" /></a></div><br />Chef Rautureau was able to affirm his position as a celebrity chef, as his hors d'oeuvres of braised short rib, parsnip and bacon foam was the best things I ate all evening.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-gGaiAp5HoW0/Viau85Yw22I/AAAAAAAANYg/7SxodsG2W-I/s1600/20150919_201623.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-gGaiAp5HoW0/Viau85Yw22I/AAAAAAAANYg/7SxodsG2W-I/s320/20150919_201623.jpg" width="271" /></a></div><br /><b>Final Thoughts</b><br /><br />Unfortunately, I was unable to attend Sunday because I could barely move when I got home Saturday evening. Overall, International Food Blogger's Conference was well worth the time and energy I spend making new local contacts I didn't know existed.<br /><br /><img src="http://i1157.photobucket.com/albums/p588/alyxblogdesign/DB/signature.png" width="300" />Anonymoushttp://www.blogger.com/profile/12253361285327101707noreply@blogger.com0tag:blogger.com,1999:blog-2450727237777992227.post-12999885544612626012015-10-08T07:00:00.000-07:002015-10-08T07:00:04.640-07:00Light Stunt: Cacio e Pepe<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="http://3.bp.blogspot.com/-9Zo6dxGuirg/VhX0aO_VqoI/AAAAAAAANWI/nnYMoQyYaVI/s1600/20151005_195804.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="http://3.bp.blogspot.com/-9Zo6dxGuirg/VhX0aO_VqoI/AAAAAAAANWI/nnYMoQyYaVI/s640/20151005_195804.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Light Stunt: Cacio e Pepe</td></tr></tbody></table><a data-pin-color="white" data-pin-config="hidden" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http://www.hrkrr.icu/2015/10/light-stunt-cacio-e-pepe.html&amp;media=http://3.bp.blogspot.com/-9Zo6dxGuirg/VhX0aO_VqoI/AAAAAAAANWI/nnYMoQyYaVI/s1600/20151005_195804.jpg&amp;description=Light%20Stunt:%20Cacio%20e%20Pepe" null=""><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_white_20.png" /></a><br /><!-- Please call pinit.js only once per page --><br /><script async="" defer="" src="//assets.pinterest.com/js/pinit.js"></script><br /><br />My sister-in-law recently celebrated her one year anniversary by taking a European vacation that took her and her husband through Rome. Before she left, I asked her to bring me back some dried pasta from Italy and she did!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-3GKsluw7J9M/VhYLPrekMlI/AAAAAAAANWY/ABqHlWj0WYg/s1600/20151005_184917.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-3GKsluw7J9M/VhYLPrekMlI/AAAAAAAANWY/ABqHlWj0WYg/s320/20151005_184917.jpg" width="180" /></a></div><br /><b>Inspiration Behind the Dish</b><br /><br />While she was in Europe, I attended the <a href="http://www.foodista.com/ifbc2015-archive" target="_blank">International Food Bloggers Conference</a> where I met <a href="http://www.sararosso.com/" target="_blank">Sara Rosso</a> who currently resides in Italy. Somehow we started to discuss Italian food when she asked what I knew about authentic Italian food. I replied that I was surprised to find the cuisine is so simple. To that end, I thought I'd demonstrate it using ingredients from Italy.<br /><br /><b>Dish Details</b><br /><br /><i>Cacio e pepe</i> is Italian for cheese and pepper and refers to the sauce that accompanies this simple pasta dish I adapted from <a href="http://www.bonappetit.com/recipe/cacio-e-pepe" target="_blank">bon appétit</a>.<br /><br /><i>Ingredients</i><br /><br />Kosher salt<br />1 pound dried spaghetti<br />3 tablespoons unsalted butter, divided<br />1 teaspoon black pepper, cracked<br />3/4 cup Parmesan cheese, shredded<br />1/3 cup Pecorino cheese, shredded<br />1 tablespoon fresh Italian parsley, chopped<br /><br /><i>Method</i><br /><br />1. Boil the pasta. Bring a large pot of well salted water to a boil over high heat. Drop the pasta into the water and return to a boil, stirring occasionally for two minutes less than the instructions on the package directs. Drain the pasta, reserving about 1 cup of the pasta water and set aside.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-V-37A8_PsEs/VhYVvywjKkI/AAAAAAAANWo/CiG6eIGOJ-Y/s1600/20151005_192703.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-V-37A8_PsEs/VhYVvywjKkI/AAAAAAAANWo/CiG6eIGOJ-Y/s320/20151005_192703.jpg" width="200" /></a></div><br />2. Prepare the sauce. While the pasta cooks, melt 2 tablespoons butter in a large skillet over medium heat. Add the pepper to toast and becomes fragrant, approximately one to two minutes. Add about half of the pasta water to the pan and bring to a simmer. Add the pasta with the remaining tablespoon of butter, stirring until melted. Remove from heat and toss with the two cheeses and serve in warmed bowls garnished with parsley. <br /><br /><b>Final Thoughts</b><br /><br />I like this dish for several reasons. First and foremost, despite it's simplicity, it yielded incredible flavor. Second, there's some techniques demonstrated in this dish that might be missed if not highlighted. 1) Add salt to the pasta water. Pasta acts like a sponge and will add incredible flavor to the dish. 2) Undercook the pasta in the boiling water because 3) the pasta will finish cooking in the sauce in order to blend the flavors of the sauce and the pasta. 4) Reserve some of the pasta water to use in the sauce. The starchy water will bind and thicken the sauce, and in the case of this dish, can also act as an emulsifier.<br /><br />Speaking of the International Food Bloggers Conference, I'll have a fuller review of my experiences hopefully next week.<br /><br /><img src="http://i1157.photobucket.com/albums/p588/alyxblogdesign/DB/signature.png" width="300" />Anonymoushttp://www.blogger.com/profile/12253361285327101707noreply@blogger.com2tag:blogger.com,1999:blog-2450727237777992227.post-17982744147499463282015-10-04T00:00:00.000-07:002015-10-04T08:57:53.556-07:00Balsamic Steak and Arugula Pizza for a National Pizza Month #SundaySupper with #GalloFamily<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="http://4.bp.blogspot.com/-5uLpGTiNZes/Vgc4WXN3QkI/AAAAAAAANOo/7gVWLnDG69k/s1600/20150923_212813.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-5uLpGTiNZes/Vgc4WXN3QkI/AAAAAAAANOo/7gVWLnDG69k/s640/20150923_212813.jpg" width="396" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Balsamic Steak and Arugula Pizza for a National Pizza Month #SundaySupper with #GalloFamily</td></tr></tbody></table><a href="//www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.hrkrr.icu%2F2015%2F10%2Fbalsamic-steak-and-arugula-pizza-for.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-5uLpGTiNZes%2FVgc4WXN3QkI%2FAAAAAAAANOo%2F7gVWLnDG69k%2Fs1600%2F20150923_212813.jpg&description=Balsamic%20Steak%20and%20Arugula%20Pizza%20for%20a%20National%20Pizza%20Month%20%23SundaySupper%20with%20%23GalloFamily" data-pin-do="buttonPin" data-pin-config="none" data-pin-color="white"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_white_20.png" /></a><br /><!-- Please call pinit.js only once per page --><br /><script type="text/javascript" async defer src="//assets.pinterest.com/js/pinit.js"></script><br /><br />I suppose you could cross this off my <a href="http://www.hrkrr.icu/p/to-do-list.html" target="_blank">culinary bucket list</a>. I must admit that pizza seems like a rather pedestrian dish to be placed there, given my style, but I had a rather unusual version. There are few factors preventing me from preparing it but chief among them is the fact that, according to the recipe developer, the entire pie weighs in at ten to twelve pounds which is excessive for three people in my family. Possibly next February for a Super Bowl party...<br /><br />For this dish, I decided to place the focus onto the flavor profile. <br /><br /><b>Inspiration Behind the Dish</b><br /><br /><a href="http://www.gallofamily.com/" target="_blank">Gallo Family Vineyards</a> has decided to use this opportunity to challenge the team at <a href="http://www.sundaysuppermovement.com/" target="_blank">#SundaySupper</a> to pair its wines with pizza toppings in celebration of <a href="http://www.gallofamily.com/wine-blog/national-pizza-month.html?cid=sunsup" target="_blank">National Pizza Month</a>, which is October in the United States. For it, each participant was able to select two wines to pair so I chose <a href="http://www.gallofamily.com/our-wines/chardonnay.html?all_wines?filter-zero=all_wines" target="_blank">chardonnay</a> and <a href="http://www.gallofamily.com/our-wines/cabernet-sauvignon.html?all_wines?filter-zero=all_wines?all_wines?filter-zero=all_wines" target="_blank">cabernet sauvignon</a>, primarily because I'm most familiar with them, so it would theoretically result in better pairings, but also because they are my favorite wines to drink. Not familiar with Gallo Family Vineyards? Well, they have provided a <a href="http://www.gallofamily.com/where-to-buy.html?cid=sunsup" target="_blank">store locator</a> so you can find their wines. Also, please consider giving them a 'Like' on <a href="https://www.facebook.com/GalloFamilyVineyards" target="_blank">Facebook</a>, following them on <a href="https://twitter.com/GalloFamily" target="_blank">twitter</a> and <a href="https://instagram.com/gallofamily/" target="_blank">instagram</a> in addition to subscribing to their <a href="https://www.youtube.com/user/GalloFamilyVineyards" target="_blank">YouTube channel</a>. Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-iFz2Ej3_wKg/VgWZcUzFVoI/AAAAAAAANLU/c4bQvsk0M74/s1600/Logo%2BEJG%2BPrimary%2B-%2BNew%2B2015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-iFz2Ej3_wKg/VgWZcUzFVoI/AAAAAAAANLU/c4bQvsk0M74/s1600/Logo%2BEJG%2BPrimary%2B-%2BNew%2B2015.jpg" /></a></div><br />When I was conceptualizing the dish, I thought I might pair the chardonnay with French flavors that complement chicken but it looked like many of my peers were also preparing chicken pizzas so I thought I'd pair the cabernet sauvignon. My favorite way to pair it is with beef so, per what has become my standard operating procedure, I consulted <a href="http://www.karenandandrew.com/books/the-flavor-bible/" target="_blank">The Flavor Bible</a> and was reminded of a flavor pairing I used a couple of years ago with a <a href="http://www.hrkrr.icu/2013/03/presenting-grilled-new-york-steak-with.html" target="_blank">New York steak dish</a>. It suggested to pair steak with arugula, Parmesan and balsamic vinegar. It has become one of my favorite flavor profiles and I knew it would pair nicely with the cabernet sauvignon so I used it again.<br /><br /><b>Dish Details</b><br /><br />I adapted a number of different sources to create this dish. I used the pizza dough recipe found on page 31 of <a href="http://www.hyperionbooks.com/book/fabios-italian-kitchen/"><i>Fabio's Italian Kitchen</i> by Fabio Viviani with Melanie Rehak</a> with the pizza sauce found on <a blank="" href="http://www.thekitchn.com/how-to-make-pizza-sauce-recipe-13507" target="_">thekitchn.com</a>. For the toppings, I used the balsamic marinade found at <a blank="" href="http://www.food.com/recipe/balsamic-vinegar-steak-marinade-3149" target="_">food.com</a> and paired it with Ina Garten's arugula topping found on <a blank="" href="http://www.foodnetwork.com/recipes/ina-garten/white-pizzas-with-arugula-recipe2.html" target="_">foodnetwork.com</a>.<br /><br /><i>Ingredients</i><br /><br />For the balsamic steak:<br />1 3/4-to-1 pound flank steak<br />1/4 cup balsamic vinegar<br />1/4 cup plus 1 tablespoon olive oil, divided<br />1 clove garlic, smashed with the side of a knife<br />Freshly ground black pepper<br /><br />For the pizza dough:<br />1/4-ounce (1 packet) dry active yeast<br />1 1/2 cups water at a temperature of 100° Fahrenheit to 110° Fahrenheit<br />1 teaspoon sugar<br />4 cups all purpose flour<br />1 tablespoon olive oil<br /><br />For the pizza sauce:<br />1 28-ounce can whole or diced tomatoes<br />6 cloves garlic<br />2 teaspoons balsamic vinegar<br />Olive oil<br />Kosher salt<br />Freshly ground black pepper<br /><br />Shredded mozzarella and parmesan cheese<br /><br />For the arugula:<br />5 ounces arugula<br />Juice from 1 lemon<br />Olive oil<br />Kosher salt<br />Freshly ground black pepper<br /><br /><i>Method</i><br /><br />1. Prepare the flank steak. Place the steak in a resealable plastic bag, then combine the garlic, balsamic vinegar, 1/4 cup olive oil in a small bowl and season with pepper. Pour the marinade over the steak and refrigerate for at least 1 hour. Remove the steaks from the marinade 30 minutes before searing it and discard the marinade. Pat the steak dry and heat the remaining oil in a large skillet. Once it starts to smoke, sear the steak, approximately 4 to 5 minutes on each side. Remove from the pan and let it rest for 5 minutes, then slice the steak into thin strips. It may also be necessary to cut each strip into bite size pieces. Set aside while you prepare the pizza dough.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-BPLrQHORtWg/Vgc4eyvh6ZI/AAAAAAAANOw/GKbn1R7FACY/s1600/20150923_183505.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-BPLrQHORtWg/Vgc4eyvh6ZI/AAAAAAAANOw/GKbn1R7FACY/s320/20150923_183505.jpg" width="229" /></a></div><br />2. Prepare the pizza dough and pizza sauce. Using a mixer with the dough hook attachments, combine the yeast, water and sugar in a large mixing bowl. Add the flour in small amounts, mixing well in between each addition until the dough is tacky but not sticky. Remove the dough from the bowl using olive oil if necessary and place on a lightly floured a flat surface. Cover the dough with a dry towel and let it rise for 30 minutes. While the dough is rising, preheat the oven to 425° Fahrenheit then combine the first three ingredients in a blender and drizzle in approximately 1 tablespoon olive oil. Blend the sauce, then season with salt and pepper to taste.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-i3jY2O2h-h8/Vgc4qC9RUkI/AAAAAAAANO4/hZW5NhOanjU/s1600/20150922_172300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-i3jY2O2h-h8/Vgc4qC9RUkI/AAAAAAAANO4/hZW5NhOanjU/s320/20150922_172300.jpg" width="180" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-keNC3Zcy7_g/Vgc4u0JxnQI/AAAAAAAANPA/rlLwcBsv4Lc/s1600/20150923_193433.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-keNC3Zcy7_g/Vgc4u0JxnQI/AAAAAAAANPA/rlLwcBsv4Lc/s320/20150923_193433.jpg" width="167" /></a></div><br />3. Assemble the pizza. Once the dough has risen, Roll the dough, shape it and transfer it to a sheet pan or pizza pan. Spoon some pizza sauce onto the dough, leaving three quarters of an inch space from the edge of the dough. Shower the pizza sauce evenly with the cheeses then top the cheese with the balsamic steak. Bake in the preheated oven until the crust is crispy and the cheese has melted, approximately 9 to 10 minutes.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-7x-x0zqKXp0/Vgc49d6qvGI/AAAAAAAANPI/4nqZzAaNT0I/s1600/20150923_195333.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-7x-x0zqKXp0/Vgc49d6qvGI/AAAAAAAANPI/4nqZzAaNT0I/s320/20150923_195333.jpg" width="302" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ZkRtUw9h9xo/Vgc5ERJaz2I/AAAAAAAANPQ/yT29k9mi-bM/s1600/20150923_201217.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-ZkRtUw9h9xo/Vgc5ERJaz2I/AAAAAAAANPQ/yT29k9mi-bM/s320/20150923_201217.jpg" width="259" /></a></div><br />4. Prepare the arugula and finish the dish. While the pizza bakes, combine the lemon juice and olive oil in equal parts in a small bowl, then season with salt and pepper. Toss the arugula with just enough to dampen, a scant couple of teaspoons. Once the pizza is finished in the oven, top it with the dressed arugula, slice and serve with your favorite Gallo Family Vineyard wine.<br /><br /><b>Final Thoughts</b><br /><br />There are a couple of execution issues I'd like to discuss. First, my source recipe for the instructs to marinate the steak for only 30 minutes to 1 hour but I actually let it sit in the marinade overnight for a stronger balsamic flavor. Secondly, I wanted to specify here that my first attempt at pizza dough failed because I didn't measure the flour. Furthermore I had trouble mixing the flour after a few additions so I might add it all in at once the next time I attempt it. Overall, I was fairly satisfied with the dough because it was comparable to some pizzas I have had delivered. Honestly, pairing wine with pizza initially seemed unnatural to me, however the cabernet did pair with the flavors of the pizza exceptionally well so I will probably do so again the next time I make pizza at home.<br /><br />Lastly, I'm not the only National Pizza Month celebrant, so be sure to review the others listed below.<br /><br /><strong>Sweet Pizzas</strong><br /><ul> <li><a href="http://www.thatskinnychickcanbake.com/apple-pie-pizza-sundaysupper/" target="_blank">Apple Pie Pizza</a> by That Skinny Chick Can Bake</li> <li><a href="http://www.dessertsrequired.com/chocolate-chip-peanut-butter-pizza-sundaysupper" target="_blank">Chocolate Chip Peanut Butter Pizza</a> by Desserts Required</li> <li><a href="http://www.wholefoodrealfamilies.com/recipe/peach-maple-mascarpone-dessert-pizza-sundaysupper/" target="_blank">Peach Maple Mascarpone Dessert Pizza</a> by Whole Food | Real Families</li></ul><strong>Savory Pizzas</strong><br /><ul> <li><a href="http://www.feedmeseymourblog.com/chicken-apricot-brie-flatbread-pizza-for-sundaysupper/" target="_blank">Apricot Chicken Brie Flatbread Pizza</a> by Feed Me, Seymour</li> <li><a href="http://thecrumbycupcake.com/autumn-sausage-sweet-potato-pizza-sundaysupper/" target="_blank">Autumn Sausage & Sweet Potato Pizza</a> by The Crumby Cupcake</li> <li><a href="http://www.hrkrr.icu/2015/10/balsamic-steak-and-arugula-pizza-for.html" target="_blank">Balsamic Steak and Arugula Pizza</a> by Crazy Foodie Stunts</li> <li><a href="http://ourlifetastesgood.blogspot.com/2015/10/chicken-parmesan-pizza.html" target="_blank">Chicken Parmesan Pizza</a> by Life Tastes Good</li> <li><a href="http://www.hezzi-dsbooksandcooks.com/2015/10/roasted-pepper-and-chorizo-pizza-with-arugula-sundaysupper.html" target="_blank">Chorizo and Roasted Pepper Pizza with Arugula</a> by Hezzi-D’s Books and Cooks</li> <li><a href="http://www.curiouscuisiniere.com/flammkuchen-german-pizza/" target="_blank">Flammkuchen</a> by Curious Cuisiniere</li> <li><a href="http://anappealingplan.com/2015/10/krayl-s-grilled-fig-arugula-and-prosciutto-pizza/" target="_blank">Grilled Fig + Prosciutto Pizza</a> by An Appealing Plan</li> <li><a href="http://fooddonelight.com/jalapeno-popper-white-pizza-sundaysupper/" target="_blank">Jalape?o Popper White Pizza</a> by Food Done Light</li> <li><a href="http://www.grumpyshoneybunch.com/2015/10/meat-lovers-skillet-pizza.html" target="_blank">Meat Lover’s Skillet Pizza</a> by Grumpy’s Honeybunch</li> <li><a href="http://alidaskitchen.com/2015/10/04/pasta-pizza-pie-recipe/" target="_blank">Pasta Pizza Pie</a> by Alida’s Kitchen</li> <li><a href="http://recipeforperfection.com/pizza-bagels/" target="_blank">Pizza Bagels</a> by Recipe for Perfection</li> <li><a href="http://familyfoodie.com/portuguese-flatbread-pizza-pizza-portuguesa-sundaysupper/" target="_blank">Portuguese Flatbread Pizza</a> by Family Foodie</li> <li><a href="http://cupcakesandkalechips.com/butternut-squash-pesto-pizza/" target="_blank">Roasted Butternut Squash, Prosciutto and Goat Cheese Pesto Pizza</a> by Cupcakes & Kale Chips</li> <li><a href="http://www.brunchwithjoy.com/eats/roasted-corn-pizza/" target="_blank">Roasted Corn Pizza</a> by Brunch with Joy</li> <li><a href="http://palatablepastime.com/2015/10/04/sauerkraut-and-meatball-pizza-for-sundaysupper/" target="_blank">Sauerkraut and Meatball Pizza</a> by Palatable Pastime</li> <li><a href="http://www.casadecrews.com/2015/10/sausage-and-ricotta-naan-pizza.html" target="_blank">Sausage and Ricotta Naan Pizza</a> by Casa de Crews</li> <li><a href="http://www.theredheadbaker.com/thai-chicken-pizza-sundaysupper/" target="_blank">Thai Chicken Pizza</a> by The Redhead Baker</li></ul><strong>Also Featured:</strong> <a href="http://sundaysuppermovement.com/project/simple-tips-for-wine-cheese-pairings-plus-pizza-recipes-sundaysupper-with-gallo-family-vineyards/" target="_blank">Simple Tips for Wine Cheese Pairings plus Pizza Recipes</a> #SundaySupper with Gallo Family Vineyards.<br />Need more ideas for celebrating National Pizza Month? Check out <a href="http://www.gallofamily.com/wine-blog/tailgating-from-home.html?cid=sunsup" target="_blank">Gallo Family Vineyards’ blog</a>.<br /><br /><a style="clear: left; float: left; font-weight: normal; margin-bottom: 1em; margin-right: 1em;" href="http://www.sundaysuppermovement.com/" target="_blank"><img src="http://farm9.staticflickr.com/8078/8386732081_f232fda104_t.jpg" alt="Sunday Supper Movement" width="100" height="100" /></a><strong>Join the #SundaySupper conversation on twitter on Sunday!</strong> We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the <a href="https://twitter.com/search?q=%23sundaysupper" target="_blank">#SundaySupper hashtag</a> and remember to include it in your tweets to join in the chat. To get more great <a href="http://www.sundaysuppermovement.com/" target="_blank">Sunday Supper Recipes</a>, visit our website or check out our <a href="http://pinterest.com/thesundaysupper/sundaysupper/" target="_blank">Pinterest board</a>.<br /><strong>Would you like to join the Sunday Supper Movement?</strong> It's easy. You can sign up by clicking here: <a href="http://sundaysuppermovement.com/join-the-community/" target="_blank">Sunday Supper Movement</a>.<br /><br /><img src="http://i1157.photobucket.com/albums/p588/alyxblogdesign/DB/signature.png" width="300" />Anonymoushttp://www.blogger.com/profile/12253361285327101707noreply@blogger.com10tag:blogger.com,1999:blog-2450727237777992227.post-84696945054209537432015-09-27T00:00:00.000-07:002015-09-27T08:04:12.238-07:00Pork Chops with Apple Dijon Sauce and Arugula Salad for a Fall Flavors #SundaySupper<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="http://1.bp.blogspot.com/-hgxaVS3-e_c/Vgcsq1GfQ7I/AAAAAAAANOQ/yG-rowbgri8/s1600/20150925_191831.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="http://1.bp.blogspot.com/-hgxaVS3-e_c/Vgcsq1GfQ7I/AAAAAAAANOQ/yG-rowbgri8/s640/20150925_191831.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pork Chops with Apple Dijon Sauce and Arugula Salad for a Fall Flavors #SundaySupper</td></tr></tbody></table><a href="//www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.hrkrr.icu%2F2015%2F09%2Fpork-chops-with-apple-dijon-sauce-and.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-hgxaVS3-e_c%2FVgcsq1GfQ7I%2FAAAAAAAANOQ%2FyG-rowbgri8%2Fs1600%2F20150925_191831.jpg&description=Pork%20Chops%20with%20Apple%20Dijon%20Sauce%20and%20Arugula%20Salad%20for%20a%20Fall%20Flavors%20%23SundaySupper" data-pin-do="buttonPin" data-pin-config="none" data-pin-color="white"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_white_20.png" /></a><br /><!-- Please call pinit.js only once per page --><br /><script type="text/javascript" async defer src="//assets.pinterest.com/js/pinit.js"></script><br /><br />If memory serves me correctly, the team at <a href="http://www.sundaysuppermovement.com/" target="_blank">#SundaySupper</a> has repeated the theme of autumnal foods from last year. I remember this because <a blank="" href="http://www.hrkrr.icu/2014/09/chicken-alla-vendemmia-for-fabulous.html" target="_">I paired chicken with a sauce that utilized grapes</a> which are coming into season about now. The repeated theme is okay with me because I'm always up for seasonal ingredients.<br /><br /><b>Inspiration Behind the Dish</b><br /><br />In what will most likely be my last trip to the <a blank="" href="http://redmondsaturdaymarket.org/" target="_">Redmond Saturday Market</a> this year, I noticed apples had appeared at many of the farms' stands a couple of weeks ago so I purchased a few ruby jon apples and decided to employ the classic pairing of apples and pork. To affirm, <a blank="" href="http://www.karenandandrew.com/books/the-flavor-bible/" target="_">The Flavor Bible</a> noted a flavor affinity of pork, apples and mustard. It separately noted that pork chops pair well with arugula.<br /><br /><b>Dish Details</b><br /><br />For the pork chops, I relied upon my favorite which is taken from <a blank="" href="http://www.foodnetwork.com/recipes/tyler-florence/thick-pork-chops-with-spiced-apples-and-raisins-recipe.html" target="_">Tyler Florence on Food Network</a>. For the sauce, I was inspired by a recipe I found on <a blank="" href="http://www.seattletimes.com/life/food-drink/recipe-pork-cutlets-with-apple-dijon-sauce/" target="_">seattletimes.com</a> but I had to make it over.<br /><br /><i>Ingredients</i><br /><br />For the pork:<br />4 quarts water<br />1 cup kosher salt plus more for seasoning, divided<br />1 cup brown sugar<br />1 cup apple juice<br />1 teaspoon black peppercorns, crushed with the side of a knife<br />2 to 3 sprigs fresh thyme<br />4 bone-in pork rib chops, approximately 1-inch thick<br />Freshly ground black pepper<br />1 tablespoon olive oil<br /><br />For the sauce:<br />1 teaspoon olive oil<br />1 medium onion, chopped<br />1 apple, peeled, cored and diced<br />1 1/2 cups apple juice<br />2 teaspoons Dijon mustard<br />2 tablespoons unsalted butter<br />Kosher salt<br />Freshly ground black pepper<br /><br />For the salad:<br />4 ounces arugula<br />Juice from 1 lemon<br />Olive oil<br />Kosher salt<br />Freshly ground black pepper<br /><br /><i>Method</i><br /><br />1. Brine the chops. Stir together the water, 1 cup kosher salt, sugar and apple juice until the sugar and salt has dissolved. Add the peppercorns and thyme into the brine, then the pork chops. Cover and refrigerate for 2 hours.<br /><br />2. Prepare the chops. Preheat the oven to 350° Fahrenheit. Remove the chops from the brine and discard the brine. Pat the chops dry with paper towels, then season them with salt and pepper. Heat the olive oil in a large skillet over medium high heat and sear the chops, two chops at a time if they don't fit, approximately 3 minutes per side. Remove them to an aluminum foil-lined sheet pan, then roast the chops in the oven until their internal temperature reaches 140° Fahrenheit, approximately 30 minutes.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-pSuC4lifM8U/Vgcsxeap6uI/AAAAAAAANOY/NYQEh39fT-k/s1600/20150925_181454.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-pSuC4lifM8U/Vgcsxeap6uI/AAAAAAAANOY/NYQEh39fT-k/s320/20150925_181454.jpg" width="234" /></a></div><br />3. Prepare the pan sauce. While the pork chops roast, return the same skillet to the stovetop over medium heat and add the oil. Once it starts to smoke, toss in the onions to sweat, approximately 2 to 3 minutes. Add in the apples and brown lightly, approximately 5 minutes, stirring occasionally. Deglaze the pan with the apple juice, then stir in the mustard. Bring the sauce to a boil, then reduce to a simmer. Reduce until the sauce is thick enough so that when you slide your finger across a spoon dipped in the sauce, it holds its shape. Reduce the heat to low and stir in the nutter until it melts. Adjust the seasoning if necessary.<br /><br />4. Prepare the salad and finish the dish. Combine the lemon juice and oil in a small bowl, then season with salt and pepper. Toss the vinaigrette with the arugula. To plate, place a pork chop in the middle off center, spoon some sauce over the chops then garnish with arugula on the side.<br /><br /><b>Final Thoughts</b><br /><br />I must confess that the dish you see above isn't the dish I had originally conceptualized. I wanted to present it with a fourth component of a polenta cake. When I visualized the dish, I imagined the chop to rest against it with the bone raised to give the dish some height. I even had the chops frenched similar to <a blank="" href="http://www.hrkrr.icu/2014/10/coffee-and-molasses-brined-pork-chop.html" target="_">the dish I published about a year ago</a>. That being said, the dish was still very flavorful. The spice of the mustard balanced the sweetness of the apples nicely.<br /><br />Check out <strong><a href="http://sundaysuppermovement.com/project/guide-to-apples-plus-best-fall-recipes-ideas-for-sundaysupper" target="_blank">A Guide to Apples plus Best Fall Recipes Ideas for #SundaySupper</a> </strong>and this week's recipe collection:<br /><br /><strong>Breakfast</strong><br /><ul> <li><a href="http://www.wendyweekendgourmet.com/2015/09/fall-foods-sundaysupperfeaturing-apple.html#more" target="_blank">Apple-Currant Dutch Baby Pancake</a> by The Weekend Gourmet</li> <li><a href="http://www.yummysmells.ca/2015/09/apple-swirled-pumpkin-yeast-bread.html" target="_blank">Apple Swirled Pumpkin Yeast Bread</a> by What Smells So Good?</li> <li><a href="https://partiespartiesparties.wordpress.com/2015/09/27/chocolate-chip-pumpkin-bread-sundaysupper-3/" target="_blank">Chocolate Chip Pumpkin Bread</a> by Party Food and Entertaining</li> <li><a href="http://piesandplots.net/giant-brown-sugar-cinnamon-pop-tart-sundaysupper/" target="_blank">Giant Brown Sugar Cinnamon Pop Tart</a> by Pies and Plots</li> <li><a href="http://tarasmulticulturaltable.com/sundaysupper-fall-flavors-sweet-potato-buttermilk-biscuits/" target="_blank">Sweet Potato Buttermilk Biscuits</a> by Tara’s Multicultural Table</li></ul><strong>Appetizers and Sides</strong><br /><ul> <li><a href="http://www.monicastable.com/butternut-squash-cauliflower-and-cabbage-soup-with-lentils-2/" target="_blank">Butternut Squash, Cauliflower and Cabbage Soup with Lentils</a> by Monica's Table</li> <li><a href="http://www.pancakewarriors.com/pumpkin-cornbread-muffins/" target="_blank">Pumpkin Cornbread Muffins</a> by Pancake Warriors</li> <li><a href="http://www.loveandconfections.com/2015/09/pumpkin-spice-roasted-sweet-potatoes.html" target="_blank">Pumpkin Spice Roasted Sweet Potatoes</a> by Love and Confections</li> <li><a href="http://www.books-n-cooks.com/2015/09/27/roasted-vegetable-tart-for-sundaysupper/" target="_blank">Roasted Veggie Tart</a> by Books n’ Cooks</li></ul><strong>Main Dishes</strong><br /><ul> <li><a href="http://www.mommasmeals.org/acorn-squash-stuffed-with-roasted-veggies-couscous-for-sundaysupper/" target="_blank">Acorn Squash Stuffed with Roasted Veggies & Couscous</a> by Momma’s Meals</li> <li><a href="http://fooddonelight.com/butternut-squash-lentil-curry-coconut-soup/" target="_blank">Butternut Squash Lentil Curry Soup</a> by Food Done Light</li> <li><a href="http://janesadventuresindinner.com/2015/09/sundaysupper-beef-curry-pies.html" target="_blank">Curry Beef Pies</a> by Jane’s Adventures in Dinner</li> <li><a href="https://peachytalesplates.wordpress.com/2015/09/27/king-prawns-in-red-sauce-mauritian-style-creole-sauce-rougaille-sundaysupper/" target="_blank">Fantasy Rice</a> by The Petit Gourmet</li> <li><a href="https://peachytalesplates.wordpress.com/" target="_blank">King Prawns in Red Sauce – Mauritian Style Creole Sauce</a> by Peachy Tales</li> <li><a href="http://cookingchatfood.com/2015/09/pasta-with-creamy-butternut.html/" target="_blank">Pasta with Creamy Butternut & Bacon</a> by Cooking Chat</li> <li><a href="http://www.hrkrr.icu/2015/09/pork-chops-with-apple-dijon-sauce-and.html" target="_blank"> Pork Chops with Apple Dijon Sauce and Arugula Salad</a> by Crazy Foodie Stunts</li> <li><a href="http://www.thecompletesavorist.com/daily-savorings-blog/pork-chops-with-glazed-apples-and-vegetables-sundaysupper" target="_blank">Pork Chops with Glazed Apples and Vegetables</a> by The Complete Savorist</li> <li><a href="http://feedingbig.com/2015/09/quinoa-and-sausage-stuffed-acorn-squash.html" target="_blank">Quinoa and Sausage Stuffed Acorn Squash</a> by Feeding Big and More</li> <li><a href="http://www.agoudalife.com/roasted-tomato-soup-and-bacon-tomato-grilled-cheese-sundaysupper/" target="_blank">Roasted Tomato Soup with Bacon/Tomato Grilled Cheese Sandwich</a> by A Gouda Life</li> <li><a href="http://lifestylefoodartistry.com/salt-roasted-salmon-over-butternut-yam-soup-for-sundaysupper/" target="_blank">Salt Roasted Salmon over Roasted Butternut & Yam Soup</a> by Lifestyle Food Artistry</li> <li><a href="http://foodietots.com/2015/09/27/sheet-pan-roasted-chicken-delicata-squash-and-olives-sundaysupper/" target="_blank">Sheet Pan Roasted Chicken, Delicata Squash and Olives</a> by Foodie Tots</li> <li><a href="http://www.foodlustpeoplelove.com/2015/09/sweet-potato-french-bean-lentil-salad.html" target="_blank">Sweet Potato French Bean Lentil Salad</a> by Food Lust People Love</li> <li><a href="https://sewyoucancook.wordpress.com/2015/09/27/sundaysupper-fall-flavors/" target="_blank">Sweet Potato Alfredo Sauce</a> by Sew You Think You Can Cook</li> <li><a href="http://eatingininstead.com/2015/09/27/thai-curry-pumpkin-soup-sundaysupper/" target="_blank">Thai Curry Pumpkin Soup</a> by Eating in Instead</li> <li><a href="http://ourlifetastesgood.blogspot.com/2015/09/whole-roasted-chicken-with-vegetables.html" target="_blank">Whole Roasted Chicken with Vegetables</a> by Life Tastes Good</li></ul><strong>Desserts and Cocktails</strong><br /><ul> <li><a href="http://www.curiouscuisiniere.com/apfelkuchen-german-apple-cake/" target="_blank">Apfelkuchen</a> by Curious Cuisiniere</li> <li><a href="http://www.cindysrecipesandwritings.com/applesauce-peanut-butter-cream-cheese-brownies-fillthecookiejar/" target="_blank">Applesauce Cake with Peanut Butter Cream Cheese Swirls</a> by Cindy’s Recipes and Writings</li> <li><a href="http://recipesfoodandcooking.com/2015/09/27/apple-gingersnap-refrigerator-dessert/" target="_blank">Apple Gingersnap Refrigerator Dessert</a> by Recipes Food and Cooking</li> <li><a href="http://anappealingplan.com/2015/09/the-perfect-autumn-bellini-recipe-sundaysupper/" target="_blank">Autumn Bellini</a> by An Appealing Plan</li> <li><a href="http://www.dessertsrequired.com/autumn-spice-cookies-sundaysupper" target="_blank">Autumn Spice Cookies</a> by Desserts Required</li> <li><a href="http://thecrumbycupcake.com/caramel-apple-napoleons/" target="_blank">Caramel Apple Napoleons</a> by The Crumby Cupcake</li> <li><a href="http://www.thefreshmancook.com/2015/09/caramel-apple-pie-bundlessundaysupper.html" target="_blank">Caramel Apple Pie Bundles</a> by The Freshman Cook</li> <li><a href="http://www.theredheadbaker.com/caramel-apple-streusel-muffins-sundaysupper/" target="_blank">Caramel Apple Streusel Muffins</a> by The Redhead Baker</li> <li><a href="http://cupcakesandkalechips.com/apple-cheesecake-no-churn-ice-cream/" target="_blank">Caramel Apple Swirl Cheesecake No-Churn Ice Cream</a> by Cupcakes & Kale Chips</li> <li><a href="http://www.hezzi-dsbooksandcooks.com/2015/09/cheesecake-swirl-pumpkin-muffins-sundaysupper.html" target="_blank">Cheesecake Swirl Pumpkin Muffins</a> by Hezzi-D’s Books and Cooks</li> <li><a href="http://www.carolinescooking.com/chestnut-and-pear-cupcakes/" target="_blank">Chestnut and Pear Cupcakes with Caramel Buttercream</a> by Caroline’s Cooking</li> <li><a href="http://www.brunchwithjoy.com/eats/double-chocolate-pumpkin-tiramisu/" target="_blank">Dark Chocolate-Espresso Pumpkin Tiramisu</a> by Brunch with Joy</li> <li><a href="http://www.thatskinnychickcanbake.com/dutch-apple-pie-sundaysupper/" target="_blank">Dutch Apple Pie</a> by That Skinny Chick Can Bake</li> <li><a href="http://www.serenabakessimplyfromscratch.com/2015/09/pumpkin-cheesecake-with-butterscotch.html" target="_blank">Pumpkin Cheesecake with Butterscotch Drizzle</a> by Serena Bakes Simply From Scratch</li> <li><a href="http://www.grumpyshoneybunch.com/2015/09/pumpkin-chocolate-bread-pudding-with-salted-caramel-sauce.html" target="_blank">Pumpkin Chocolate Bread Pudding with Salted Caramel Sauce</a> by Grumpy’s Honeybunch</li> <li><a href="http://cosmopolitancornbread.com/pumpkin-crisp/" target="_blank">Pumpkin Crisp</a> by Cosmopolitan Cornbread</li> <li><a href="http://www.fantasticalsharing.com/2015/09/pumpkin-cupcakes-with-cinnamon.html" target="_blank">Pumpkin Cupcakes with Cinnamon Buttercream Frosting</a> by Fantastical Sharing of Recipes</li> <li><a href="http://flouronmyface.com/pumpkin-pecan-bundt-cake/" target="_blank">Pumpkin Pecan Bundt Cake</a> by Flour On My Face</li> <li><a href="http://palatablepastime.com/2015/09/27/pumpkin-spice-peanut-butter-cookies-sundaysupper/" target="_blank">Pumpkin Spice Peanut Butter Cookies</a> by Palatable Pastime</li> <li><a href="http://ameessavorydish.com/roasted-maple-pears-sundaysupper/" target="_blank">Roasted Maple Pears</a> by Amee’s Savory Dish</li> <li><a href="http://www.simplyhealthyfamily.org/2015/09/upside-down-spiced-pear-cake.html" target="_blank">Spiced Pear Cake</a> by Simply Healthy Family</li> <li><a href="http://www.reneeskitchenadventures.com/2015/09/spiced-pumpkin-bread.html" target="_blank">Spiced Pumpkin Bread</a> by Renee’s Kitchen Adventures</li> <li><a href="http://noshmyway.com/2015/09/26/sweet-skillet-apple-cake-sundaysupper/">Sweet Apple Skillet Cake</a> by Nosh My Way</li></ul>Plus, <a href="http://sundaysuppermovement.com/project/guide-to-apples-plus-best-fall-recipes-ideas-for-sundaysupper/" target="_blank">A Guide to Apples </a>plus Best Fall Recipes Ideas for #SundaySupper<br /><br /><a style="clear: left; float: left; font-weight: normal; margin-bottom: 1em; margin-right: 1em;" href="http://www.sundaysuppermovement.com/" target="_blank"><img src="http://farm9.staticflickr.com/8078/8386732081_f232fda104_t.jpg" alt="Sunday Supper Movement" width="100" height="100" /></a><strong>Join the #SundaySupper conversation on twitter on Sunday!</strong> We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the <a href="https://twitter.com/search?q=%23sundaysupper" target="_blank">#SundaySupper hashtag</a> and remember to include it in your tweets to join in the chat. To get more great <a href="http://www.sundaysuppermovement.com/" target="_blank">Sunday Supper Recipes</a>, visit our website or check out our <a href="http://pinterest.com/thesundaysupper/sundaysupper/" target="_blank">Pinterest board</a>.<br /><br /><strong>Would you like to join the Sunday Supper Movement?</strong> It's easy. You can sign up by clicking here: <a href="http://sundaysuppermovement.com/join-the-community/" target="_blank">Sunday Supper Movement</a>.<br /><br /><img src="http://i1157.photobucket.com/albums/p588/alyxblogdesign/DB/signature.png" width="300" />Anonymoushttp://www.blogger.com/profile/12253361285327101707noreply@blogger.com16tag:blogger.com,1999:blog-2450727237777992227.post-63321561490008030902015-09-03T07:00:00.000-07:002015-09-03T07:00:05.885-07:00Recipe Redux: Evolution of an Amateur Food PhotographerNormally, the space where these words occupy in the body of my posts has a picture of the dish I have chosen to publish. Obviously, that format will not be followed today but I have a good reason.<br /><br />I have several dishes to present.<br /><br />Today, I will be discussing food photography; more specifically, <i>my</i> food photography. It's no secret that I've always felt deficient in this area when I compare myself to my peers. It's not all bad, however my favorite pictures I shot happened, for the most part, by dumb luck.<br /><br />It's subjective, but I believe the best picture on my website is the one taken of the <a href="http://www.hrkrr.icu/2013/07/guest-post-at-fabios-kitchen-academy.html" target="_blank">Watermelon Gazpacho Shooters</a> for Chef Fabio Viviani but this picture was taken by a professional photographer:<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-u1kIwEsgRco/UdhwYyQj4yI/AAAAAAAABtg/lRrKlM9oUYA/s1600/img_4547.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-u1kIwEsgRco/UdhwYyQj4yI/AAAAAAAABtg/lRrKlM9oUYA/s400/img_4547.jpg" width="266" /></a></div><br />In fact, my favorite picture I took for the website up until now was inspired by the picture above. My <a href="http://www.hrkrr.icu/2013/09/strawberries-with-red-wine-reduction.html" target="_blank">Strawberries with Red Wine Reduction and Whipped Cream</a> dessert was taken at Lake Elizabeth in Fremont, California:<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-OFaSsR6hyIc/UiCipDMZgbI/AAAAAAAACEk/D61KDbL0K2k/s1600/CIMG4393.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-OFaSsR6hyIc/UiCipDMZgbI/AAAAAAAACEk/D61KDbL0K2k/s400/CIMG4393.JPG" width="400" /></a></div><br />Another favorite of mine is the <a href="http://www.hrkrr.icu/2012/07/pesto-glazed-chicken-with-herbed.html" target="_blank">Pesto Glazed Chicken with Herbed Spaghetti</a> dish but I had help. I was just replicating <a href="http://www.curtisstone.com/recipe/pesto-glazed-chicken-breast-spaghetti" target="_blank">Chef Curtis Stone's presentation</a>:<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/--X-DE7bvSLc/T-4Ffur7tNI/AAAAAAAAAeI/1i1WT3RzynY/s1600/CIMG3003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/--X-DE7bvSLc/T-4Ffur7tNI/AAAAAAAAAeI/1i1WT3RzynY/s400/CIMG3003.jpg" width="400" /></a></div><br />A third picture that has been popular among my readers is the <a href="http://www.hrkrr.icu/2013/10/chicken-with-mushroom-demi-glace-for.html" target="_blank">Chicken with Mushroom Demi-Glace</a> that was published almost two years ago. If I remember correctly, I didn't execute the sauce properly so it wasn't one of my better tasting dishes which is ironic since the picture was one of my best:<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-yLjqnESv3DI/UmL7EhNskDI/AAAAAAAACXk/QnmxTbPLDGI/s1600/CIMG4668.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-yLjqnESv3DI/UmL7EhNskDI/AAAAAAAACXk/QnmxTbPLDGI/s400/CIMG4668.JPG" width="400" /></a></div><br />There have been other dishes where I have been satisfied with the plate presentation, but not the quality of the picture. They include:<br /><br /><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="http://4.bp.blogspot.com/-pFo5aV6zDRc/T9rXKohstfI/AAAAAAAAAeo/qxcNdloy-To/s1600/CIMG3165.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-pFo5aV6zDRc/T9rXKohstfI/AAAAAAAAAeo/qxcNdloy-To/s400/CIMG3165.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="http://www.hrkrr.icu/2012/06/chocolate-espresso-gelato.html" target="_blank">Chocolate Espresso Gelato</a></td></tr></tbody></table><br /><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="http://3.bp.blogspot.com/-rIYBa7Qc1Zg/UgKyp6ErcaI/AAAAAAAAB5I/hXXUnRSdzb4/s1600/CIMG4259.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-rIYBa7Qc1Zg/UgKyp6ErcaI/AAAAAAAAB5I/hXXUnRSdzb4/s400/CIMG4259.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="http://www.hrkrr.icu/2013/08/presenting-thick-pork-chops-with-spiced.html" target="_blank">Thick Pork Chops with Spiced Apples and Raisins</a></td></tr></tbody></table><br /><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="http://4.bp.blogspot.com/-eT6EdkSk7IA/UhozcvTtWLI/AAAAAAAAB74/DS0lH18vAo8/s1600/CIMG4364.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-eT6EdkSk7IA/UhozcvTtWLI/AAAAAAAAB74/DS0lH18vAo8/s400/CIMG4364.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="http://www.hrkrr.icu/2013/08/summer-panzanella.html" target="_blank">Summer Panzanella</a></td></tr></tbody></table><br /><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="http://2.bp.blogspot.com/-9zYW3qfV62Q/UvWEL33Sg7I/AAAAAAAAJkI/s1PCA7nERos/s1600/CIMG4985.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-9zYW3qfV62Q/UvWEL33Sg7I/AAAAAAAAJkI/s1PCA7nERos/s400/CIMG4985.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="http://www.hrkrr.icu/2014/02/pan-seared-scallops-with-lemon-basil.html" target="_blank">Pan Seared Scallops with Lemon-Basil Beurre Blanc, Pancetta, Apple and Fennel</a></td></tr></tbody></table><br /><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="http://1.bp.blogspot.com/-5xzX0PLm03g/U2Pr7-HnL2I/AAAAAAAAKYg/_4yVkdJquNE/s1600/CIMG5385.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-5xzX0PLm03g/U2Pr7-HnL2I/AAAAAAAAKYg/_4yVkdJquNE/s400/CIMG5385.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="http://www.hrkrr.icu/2014/05/olive-oil-cake-with-strawberry-red.html" target="_blank">Olive Oil Cake with Strawberry-Red Moscato Sorbet and Moscato Zabaglione</a></td></tr></tbody></table><br /><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="http://2.bp.blogspot.com/-HupOCyiWSdI/VDXIm3w7eRI/AAAAAAAALCE/3fAcDh894W8/s1600/CIMG5915a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="293" src="http://2.bp.blogspot.com/-HupOCyiWSdI/VDXIm3w7eRI/AAAAAAAALCE/3fAcDh894W8/s400/CIMG5915a.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="http://www.hrkrr.icu/2014/10/coffee-and-molasses-brined-pork-chop.html" target="_blank">Coffee and Molasses Brined Pork Chop with Roasted Corn Salsa and Watercress Salad</a></td></tr></tbody></table><br /><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="http://4.bp.blogspot.com/-K-PWCGozEHc/VN0n62SlSJI/AAAAAAAALMg/QYW58quukwo/s1600/CIMG6161.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-K-PWCGozEHc/VN0n62SlSJI/AAAAAAAALMg/QYW58quukwo/s400/CIMG6161.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="http://www.hrkrr.icu/2015/02/pan-seared-duck-breast-with-red-wine.html" target="_blank">Pan-Seared Duck Breast with Red Wine Reduction and Roasted Winter Vegetables</a></td></tr></tbody></table><br />In most of these pictures above, the main issues I continually had were with lighting and background. The gelato pic and even the pesto glazed chicken was taken at my kitchen table. The chicken with demi-glace, pork chops with apples, panzanella and scallops were taken on an end table in the family room where I put the plate on placemats. I used this area because it was closest to the best light source I had at the time which was a table lamp. The base is partially visible in the chicken with demi-glace. Taking advantage of the natural light available to me, I started shooting outside for a couple of months last year using a card table which is where the picture of the olive oil cake was taken, however at the time I didn't understand how to diffuse light and this picture in particular is overexposed. In fact, the zabaglione is barely visible. The pork chops with corn salsa and the duck breast dishes were taken at my current residence but in two different places: the pork was taken on my kitchen counter and the duck was taken on a wooden TV dinner table.<br /><br />Last month, I took a leap forward when I purchased a mobile photo studio. I have published a couple of dishes that were shot using it but I wanted to know what some previously published food might have looked like with the tools available to me today so I went back and reshot some dishes:<br /><br /><a href="http://www.hrkrr.icu/2012/02/coq-au-vin.html" target="_blank">Coq an Vin</a>.<br /><br /><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="http://2.bp.blogspot.com/-RYSceKPwZTE/T0cS6ydp95I/AAAAAAAAAN8/3wJSNfq0I9g/s1600/CIMG2873-001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-RYSceKPwZTE/T0cS6ydp95I/AAAAAAAAAN8/3wJSNfq0I9g/s400/CIMG2873-001.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">February 2012</td></tr></tbody></table><br /><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="http://2.bp.blogspot.com/-t1mTrWP82DM/Ved-0u-fFJI/AAAAAAAAM20/BgQ3XURYB8U/s1600/20150814_192845.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="176" src="http://2.bp.blogspot.com/-t1mTrWP82DM/Ved-0u-fFJI/AAAAAAAAM20/BgQ3XURYB8U/s400/20150814_192845.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">August 2015</td></tr></tbody></table><a href="//www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.hrkrr.icu%2F2015%2F09%2Frecipe-redux-evolution-of-amateur-food.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-t1mTrWP82DM%2FVed-0u-fFJI%2FAAAAAAAAM20%2FBgQ3XURYB8U%2Fs400%2F20150814_192845.jpg&description=Coq%20an%20Vin" data-pin-do="buttonPin" data-pin-config="none" data-pin-color="white"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_white_20.png" /></a><br /><!-- Please call pinit.js only once per page --><br /><script type="text/javascript" async defer src="//assets.pinterest.com/js/pinit.js"></script><br /><br /><a href="http://www.hrkrr.icu/2013/03/red-wine-braised-short-ribs.html" target="_blank">Red Wine Braised Short Ribs</a>:<br /><br /><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="http://2.bp.blogspot.com/-1OiipHZhIwk/UUk6wNJenzI/AAAAAAAABZI/K7cyPMqZftM/s1600/CIMG3890.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-1OiipHZhIwk/UUk6wNJenzI/AAAAAAAABZI/K7cyPMqZftM/s400/CIMG3890.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">March 2013</td></tr></tbody></table><br /><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="http://4.bp.blogspot.com/-774KlCgVRB0/VeeCLusP3gI/AAAAAAAAM3A/JQ-_neJefic/s1600/20150829_191005.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="http://4.bp.blogspot.com/-774KlCgVRB0/VeeCLusP3gI/AAAAAAAAM3A/JQ-_neJefic/s400/20150829_191005.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">August 2015</td></tr></tbody></table><a href="//www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.hrkrr.icu%2F2015%2F09%2Frecipe-redux-evolution-of-amateur-food.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-774KlCgVRB0%2FVeeCLusP3gI%2FAAAAAAAAM3A%2FJQ-_neJefic%2Fs400%2F20150829_191005.jpg&description=Red%20Wine%20Braised%20Short%20Ribs" data-pin-do="buttonPin" data-pin-config="none" data-pin-color="white"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_white_20.png" /></a><br /><!-- Please call pinit.js only once per page --><br /><script type="text/javascript" async defer src="//assets.pinterest.com/js/pinit.js"></script><br /><br />Unfortunately, the sauce started to separate a little in the updated picture.<br /><br /><a href="http://www.hrkrr.icu/2013/12/presenting-ravioli-di-ricotta-con-burro.html" target="_blank">Ravioli di Ricotta con Burro Bruno e Salvia </a>:<br /><br /><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="http://2.bp.blogspot.com/-8sgNERSeBPA/UqTMhlTZxMI/AAAAAAAACgY/VV2xdCFAnk0/s1600/CIMG4769.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-8sgNERSeBPA/UqTMhlTZxMI/AAAAAAAACgY/VV2xdCFAnk0/s400/CIMG4769.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">December 2013</td></tr></tbody></table><br /><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="http://2.bp.blogspot.com/-ZnPQvOoCzY4/VeeDdwduegI/AAAAAAAAM3M/_xy0FIYEL1o/s1600/20150821_203714.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="270" src="http://2.bp.blogspot.com/-ZnPQvOoCzY4/VeeDdwduegI/AAAAAAAAM3M/_xy0FIYEL1o/s400/20150821_203714.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">August 2015</td></tr></tbody></table><a href="//www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.hrkrr.icu%2F2015%2F09%2Frecipe-redux-evolution-of-amateur-food.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-ZnPQvOoCzY4%2FVeeDdwduegI%2FAAAAAAAAM3M%2F_xy0FIYEL1o%2Fs1600%2F20150821_203714.jpg&description=Spinach%20and%20Ricotta%20Ravioli%20with%20Brown%20Butter%20and%20Sage" data-pin-do="buttonPin" data-pin-config="none" data-pin-color="white"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_white_20.png" /></a><br /><!-- Please call pinit.js only once per page --><br /><script type="text/javascript" async defer src="//assets.pinterest.com/js/pinit.js"></script><br /><br />I added a little spinach to the ricotta filling in the updated dish.<br /><br />I published two versions of Steak au Poivre. The first post was published in <a href="http://www.hrkrr.icu/2014/01/steak-au-poivre-and-lessons-learned.html" target="_blank">January 2014</a>:<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-SSR7pvTVr98/UunUer5oajI/AAAAAAAAJgA/MHp_xNW9cqE/s1600/CIMG4895.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-SSR7pvTVr98/UunUer5oajI/AAAAAAAAJgA/MHp_xNW9cqE/s400/CIMG4895.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-WRmXcNONebc/UunUgCLo9vI/AAAAAAAAJgQ/IEQgLCp1vVA/s1600/CIMG4957.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-WRmXcNONebc/UunUgCLo9vI/AAAAAAAAJgQ/IEQgLCp1vVA/s400/CIMG4957.JPG" width="400" /></a></div><br /><br />I updated the dish a couple of months later in <a href="http://www.hrkrr.icu/2014/04/presenting-steak-au-poivre-redux-for.html" target="_blank">April 2014</a>:<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-aYkGTMiJOtk/UzRd5U6bSmI/AAAAAAAAKCA/rl8CZNhakbY/s1600/CIMG5244.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-aYkGTMiJOtk/UzRd5U6bSmI/AAAAAAAAKCA/rl8CZNhakbY/s400/CIMG5244.JPG" width="400" /></a></div><br />Updated picture as of August 2015:<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-zE7ZITNCsRs/VeeHDnLlUSI/AAAAAAAAM3Y/56mi_HPkZ5g/s1600/20150819_212655.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://4.bp.blogspot.com/-zE7ZITNCsRs/VeeHDnLlUSI/AAAAAAAAM3Y/56mi_HPkZ5g/s400/20150819_212655.jpg" width="400" /></a></div><a href="//www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.hrkrr.icu%2F2015%2F09%2Frecipe-redux-evolution-of-amateur-food.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-zE7ZITNCsRs%2FVeeHDnLlUSI%2FAAAAAAAAM3Y%2F56mi_HPkZ5g%2Fs1600%2F20150819_212655.jpg&description=Steak%20au%20Poivre" data-pin-do="buttonPin" data-pin-config="none" data-pin-color="white"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_white_20.png" /></a><br /><!-- Please call pinit.js only once per page --><br /><script type="text/javascript" async defer src="//assets.pinterest.com/js/pinit.js"></script><br /><br />and finally, <a href="http://www.hrkrr.icu/2015/04/light-stunt-broccoli-with-beef.html" target="_blank">Broccoli with Beef</a>:<br /><br /><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="http://4.bp.blogspot.com/-ITe8KRxSeEU/VSrCQ0UguKI/AAAAAAAALVg/cS6H7pmoJEA/s1600/CIMG0103.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-ITe8KRxSeEU/VSrCQ0UguKI/AAAAAAAALVg/cS6H7pmoJEA/s400/CIMG0103.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">April 2015</td></tr></tbody></table><br /><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="http://1.bp.blogspot.com/-NKPD4mxWGlk/VeeI5OO_nDI/AAAAAAAAM3k/fD2BV_G2RfQ/s1600/20150826_194008.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="207" src="http://1.bp.blogspot.com/-NKPD4mxWGlk/VeeI5OO_nDI/AAAAAAAAM3k/fD2BV_G2RfQ/s400/20150826_194008.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">August 2015</td></tr></tbody></table><a href="//www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.hrkrr.icu%2F2015%2F09%2Frecipe-redux-evolution-of-amateur-food.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-NKPD4mxWGlk%2FVeeI5OO_nDI%2FAAAAAAAAM3k%2FfD2BV_G2RfQ%2Fs1600%2F20150826_194008.jpg&description=Broccoli%20with%20Beef" data-pin-do="buttonPin" data-pin-config="none" data-pin-color="white"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_white_20.png" /></a><br /><!-- Please call pinit.js only once per page --><br /><script type="text/javascript" async defer src="//assets.pinterest.com/js/pinit.js"></script><br /><br />In this case, I specifically chose a dish that was originally published earlier this year because I wanted to contrast a recent dish. It's easier to notice differences between pictures taken years apart but will the differences be more subtle with versions taken only months apart? In the earlier version, I plated an individual portion in a bowl with a serving of white rice. In the updated picture, I presented the dish family style similar to a fine Chinese restaurant.<br /><br /><b>Final Thoughts</b><br /><br />I must note here that the updated steak au poivre picture has become my new favorite. It concerned me at first because the white plate against a white background created a lot of negative space but I was told by a few trusted advisors that it makes the food on the plate pop. I have since used it as the wallpaper of the lock screen on my phone.<br /><br />I hope to continue to improve my presentation in the future.<br /><br /><img src="http://i1157.photobucket.com/albums/p588/alyxblogdesign/DB/signature.png" width="300" />Anonymoushttp://www.blogger.com/profile/12253361285327101707noreply@blogger.com2tag:blogger.com,1999:blog-2450727237777992227.post-81938955242790060742015-09-01T07:00:00.000-07:002015-09-01T07:00:02.893-07:00Expectations from the 2015 International Food Bloggers Conference #IFBC<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="http://2.bp.blogspot.com/-VbL1vVzBEWo/VB3-OMcNaUI/AAAAAAAALAA/B4g3QcOE-bE/s1600/IFBC%2Blunch.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://2.bp.blogspot.com/-VbL1vVzBEWo/VB3-OMcNaUI/AAAAAAAALAA/B4g3QcOE-bE/s640/IFBC%2Blunch.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Left to right: Bobbi of <a href="http://www.bobbiskozykitchen.com/" target="_blank">Bobbi's Kozy Kitchen</a>, Me, Kim of <a href="http://www.cravingsofalunatic.com/" target="_blank">Cravings of a Lunatic</a> and <a href="http://kissmysmoke.com/" target="_blank">Kiss My Smoke</a>, Joan of <a href="http://chocolatechocolateandmore.com/" target="_blank"><i>Chocolate Chocolate and More</i></a></td></tr></tbody></table><br />The picture above was taken last September on the Friday afternoon of the <a href="http://www.foodista.com/ifbc2014-archive" target="_blank">2014 International Food Bloggers Conference</a> by Alice of <a href="http://www.acookingmizer.com/" target="_blank">A Mama, Baby &amp; Shar-pei in the Kitchen</a>. I had just moved to the Pacific Northwest a couple of weeks earlier and was just getting settled into my new residence which is the reason I wasn't able to attend, but Mrs. Stuntman and I compromised and I was able to meet some out-of-town friends for lunch that flew in for the event.<br /><br />This year, it's a different story.<br /><br />I will be attending the <a href="http://www.foodista.com/ifbc" target="_blank">2015 International Food Bloggers Conference</a> organized by <a href="http://www.foodista.com/" target="_blank">Foodista</a> and <a href="https://www.zephyradventures.com/" target="_blank">Zephyr Adventures</a> so I thought I'd review some of my expectations for the weekend, using my experience at #FWCon as a guide.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-3AeVPYorNWE/VeS4VtK7CYI/AAAAAAAAM1I/DVkLeFGBC7w/s1600/ifbc2015_300x250.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-3AeVPYorNWE/VeS4VtK7CYI/AAAAAAAAM1I/DVkLeFGBC7w/s1600/ifbc2015_300x250.png" /></a></div><br />1. Probably the biggest difference from the standpoint of travel is that I'll be able to sleep in my own bed while I attend. No airports with flights or hotel rooms for me. In fact, I think it would be safe to say that a few of my neighbors commute into the area of the hotel every weekday.<br /><br />2. I've asked around and some of the feedback I got was that the host city is part of the attraction which is something I hadn't considered. It's almost an embarrassment of riches considering I moved from one of the best areas in the country for food to another best area for food so I have almost taken it for granted. Unfortunately, I have a habit of taking for granted things that are near to me. For example, I lived in the San Francisco Bay Area for over 30 years but I don't remember visiting Alcatraz. (Maybe as a kid? I can't remember.) I guess there is a certain irony because, it's not like there's no tourist attractions in Orlando.<br /><br />3. I'm looking forward to the keynote address by New York Times food writer <a href="http://kimseverson.com/index.php/site/about-kim/" target="_blank">Kim Severson</a>, but it will also be interesting to compare the content of the sessions here with #FWCon. Will the same information be shared? <br /><br /><b>Final Thoughts</b><br /><br />Ultimately, what I look forward to the most is the networking opportunities the conference provides. Looking at the <a href="http://www.foodista.com/ifbc2015/attendees" target="_blank">list of attendees of this year's conference</a>, I'll know only a handful of people going in but I do have a background in sales and plan to employ those skills to expand my blogging network.<br /><br /><img src="http://i1157.photobucket.com/albums/p588/alyxblogdesign/DB/signature.png" width="300" />Anonymoushttp://www.blogger.com/profile/12253361285327101707noreply@blogger.com0tag:blogger.com,1999:blog-2450727237777992227.post-85084915272594574332015-08-26T01:00:00.000-07:002015-08-26T11:13:30.308-07:00Adding Some Class with Faith of An Edible Mosaic<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-d1DCF6tLadY/VdwGpREjXrI/AAAAAAAAMws/EOw1csvdnhc/s1600/Za%2527atar%2Band%2BCaramelized%2BOnion%2BZucchini%2BGalette%2Bwith%2BGoat%2BCheese%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-d1DCF6tLadY/VdwGpREjXrI/AAAAAAAAMws/EOw1csvdnhc/s1600/Za%2527atar%2Band%2BCaramelized%2BOnion%2BZucchini%2BGalette%2Bwith%2BGoat%2BCheese%2B1.jpg" /></a></div><br />My long time readers will remember this, but this is my first <i>Adding Some Class with</i> post for 2015 so let me explain.<br /><br /><i>Adding Some Class with</i> is a series I started last year where I ask another food blogger I admire to guest post here. It was born because I have always felt blogrolls to be inadequate. Instead, why not ask my guest to demonstrate their strengths? I had originally planned to do this monthly but I have since decided that it should be more exclusive group. In fact, I featured only five other bloggers since it's inception: <a href="http://www.hrkrr.icu/2014/02/adding-some-class-with-kim-of-cravings.html" target="_blank">Kim of <i>Cravings of a Lunatic</i></a>, <a href="http://www.hrkrr.icu/2014/03/adding-some-class-with-alice-of-hip.html" target="_blank">Alice of <i>Hip Foodie Mom</i></a>, <a href="http://www.hrkrr.icu/2014/04/adding-some-class-with-nancy-of-gotta.html" target="_blank">Nancy of <i>Gotta Get Baked</i></a>, <a href="http://www.hrkrr.icu/2014/07/adding-some-class-with-susan-of-girl-in.html" target="_blank">Susan of <i>The Girl in the Little Red Kitchen</i></a> and <a href="http://www.hrkrr.icu/2014/10/adding-some-class-with-jennifer-of.html" target="_blank">Jennifer of <i>MealDiva</i></a>. Please read them if you haven't already because they are all fantastic.<br /><br />Today, I welcome Faith of <a href="http://www.anediblemosaic.com/" target="_blank"><i>An Edible Mosaic</i></a>. I had seen her online in passing over the last few years but had an opportunity to get to know her better when I attended the Food and Wine Conference last month. She was one of the ladies I was fortunate enough to accompany at the lunch before the official conference activities at Shubee's. She not only attended, however. Faith moderated a food photography workshop entitled <i>A Tale of Two Photographers</i> with Julius of <a href="http://droolius.com/" target="_blank">Droolius</a>. Of course, I attended their session because I've always felt deficient in this area. I found their presentation helpful because they ignored technical items such as f-stop and aperture and gave some practical advice to improve food pictures by utilizing lighting, angles, props and shadows to the photographer's advantage. Part of the presentation was spent taking pictures of food in order to apply the concepts discussed during the seminar.<br /><br />When you look at Faith's photographs, you could understandably mistake them for belonging in a magazine or catalog. Her rustic style conveys an authenticity that I've been unable to find anywhere else. She somehow maintains a balance of light and dark hues in many of her photographs. I also appreciate her blog's point of view because she has some Middle Eastern influences into many of her dishes from when she and her husband resided there for a number of years which makes it unique. I haven't even noted her dessert blog called <a href="http://www.healthysweeteats.com/" target="_blank"><i>Healthy Sweet Eats</i></a> yet and she's also a published cookbook author. Please consider purchasing one or more of her books which can be found <a href="http://www.anediblemosaic.com/books/" target="_blank">here</a>. If that weren't enough, she also works freelance as a recipe developer, food stylist and photographer. Inquiries can be made by <a href="mailto:faith@anediblemosaic.com" target="_blank">clicking here</a>. I also haven't even mentioned yet that she's a talent in the kitchen as well. Dishes such as <a href="http://www.anediblemosaic.com/roasted-vegetable-ravioli-in-vegetable-broth/" target="_blank">Roasted Vegetable Ravioli in Vegetable Broth</a>, <a href="http://www.anediblemosaic.com/shrimp-burgers-with-scallion-mayo/" target="_blank">Shrimp Burgers with Scallion Mayo</a> and <a href="http://www.anediblemosaic.com/italian-sundried-tomato-garlic-and-rosemary-chicken-hoagies-with-melted-fontina-sauce/" target="_blank">Italian Sundried Tomato, Garlic, and Rosemary Chicken Hoagies with Melted Fontina Sauce</a> doesn't even scratch the surface of her brilliance.<br /><br />It is a privilege to host her today:<br /><br /><span style="font-family: Arial, Helvetica, sans-serif;">Hello! I’m Faith and I blog mainly at </span><a href="http://www.anediblemosaic.com/" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">An Edible Mosaic</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> where I share my recipe collection of international favorites and updated American classics. I also have another blog called </span><a href="http://www.healthysweeteats.com/" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">Healthy Sweet Eats</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> where I share all healthy dessert recipes (because hey, a girl needs a few options up her sleeve when it comes to dessert, right?). </span><br /><span style="font-family: Arial, Helvetica, sans-serif;"></span><br /><span style="font-family: Arial, Helvetica, sans-serif;">I had the absolute pleasure of meeting DB at the Food &amp; Wine Conference in Orlando last July. He was funny and kind, and we bonded over crab cakes the first time we met. (How can you not bond with someone when great food is involved, right?) I was honored when he invited me to guest post on his blog and I immediately started thinking about what to make. I knew it had to be good because DB is pretty fabulous in the kitchen.</span><br /><span style="font-family: Arial, Helvetica, sans-serif;"></span><br /><span style="font-family: Arial, Helvetica, sans-serif;">So, let’s talk galettes for a quick minute. A galette is basically a flat pastry cake, but there are a vast amount of variations. To me (and in my kitchen), a galette usually means a free-form sort of pie, basically with the crust folded up a bit over sweet or savory filling. The end result is a very rustic-looking pastry.</span><br /><span style="font-family: Arial, Helvetica, sans-serif;"></span><br /><span style="font-family: Arial, Helvetica, sans-serif;">Zucchini is a natural filling choice this time of year because most of us are always looking for new zucchini recipe ideas. Caramelized onion with garlic and thyme lends a bit of natural sweetness while still keeping this dish savory, za’atar adds a punch of earthy flavor, and goat cheese adds a pleasant little tang.</span><br /><span style="font-family: Arial, Helvetica, sans-serif;"></span><br /><span style="font-family: Arial, Helvetica, sans-serif;">But the real magic of this galette is the flaky, buttery crust. Like a pie, that’s the main reason to make a galette, and also like a pie, this galette is a complete indulgence (despite the fact that it also boasts vegetables). Trust me, it’s worth the buttery splurge though.</span><br /><span style="font-family: Arial, Helvetica, sans-serif;"></span><br /><span style="font-family: Arial, Helvetica, sans-serif;">DB, thank you so much for having me. I hope we get the chance to meet again in person soon because you are an absolute pleasure.</span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-JH0PeneGrZY/VdwVSHhSXFI/AAAAAAAAMxE/0j2Vckqyk38/s1600/Za%2527atar%2Band%2BCaramelized%2BOnion%2BZucchini%2BGalette%2Bwith%2BGoat%2BCheese%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-JH0PeneGrZY/VdwVSHhSXFI/AAAAAAAAMxE/0j2Vckqyk38/s1600/Za%2527atar%2Band%2BCaramelized%2BOnion%2BZucchini%2BGalette%2Bwith%2BGoat%2BCheese%2B3.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-pMCVyUD4hAw/VdwG23tJOlI/AAAAAAAAMw0/-OfInQrfs14/s1600/Za%2527atar%2Band%2BCaramelized%2BOnion%2BZucchini%2BGalette%2Bwith%2BGoat%2BCheese%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-pMCVyUD4hAw/VdwG23tJOlI/AAAAAAAAMw0/-OfInQrfs14/s1600/Za%2527atar%2Band%2BCaramelized%2BOnion%2BZucchini%2BGalette%2Bwith%2BGoat%2BCheese%2B2.jpg" /></a></div><br /><b><u><span style="font-family: Arial, Helvetica, sans-serif;">Za’atar and Caramelized Onion Zucchini Galette with Goat Cheese</span></u></b><br /><span style="font-family: Arial, Helvetica, sans-serif;"></span><br /><i><span style="font-family: Arial, Helvetica, sans-serif;">Yields 6 servings<br />Prep Time: 45 minutes<br />Cook Time: 1 hour</span></i><br /><span style="font-family: Arial, Helvetica, sans-serif;"></span><br /><span style="font-family: Arial, Helvetica, sans-serif;">Crust:</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">1 1/4 cup (160 g) all-purpose flour</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">1/4 + 1/8 teaspoon salt</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup (115 g) unsalted butter, chilled and diced</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">2-4 tablespoons ice-cold water</span><br /><span style="font-family: Arial, Helvetica, sans-serif;"></span><br /><span style="font-family: Arial, Helvetica, sans-serif;">Filling:</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">3 tablespoons unsalted butter</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">2 medium-large onions, halved and thinly sliced</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">2 large cloves garlic, crushed or grated</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 teaspoons chopped fresh thyme</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon salt</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">1/8 teaspoon black pepper</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">1 medium zucchini, very thinly sliced</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 teaspoons olive oil</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">3/4 teaspoon za’atar</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">2 oz (60 g) goat cheese, crumbled</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">1 egg lightly beaten with 1 tablespoon water, for eggwash</span><br /><span style="font-family: Arial, Helvetica, sans-serif;"></span><br /><span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 400F.</span><br /><span style="font-family: Arial, Helvetica, sans-serif;"></span><br /><span style="font-family: Arial, Helvetica, sans-serif;">For the crust, whisk together the flour and salt in a large bowl and then cut in the butter with a pastry cutter or a fork until it looks like coarse meal. Add water 1 tablespoon at a time, working the dough together with your fingertips just until it comes together, and only adding enough water so the dough comes together when you squeeze it. Gather the dough together into a ball and then flatted it into a disk; wrap it in plastic wrap and refrigerate until chilled, about 30 minutes.</span><br /><span style="font-family: Arial, Helvetica, sans-serif;"></span><br /><span style="font-family: Arial, Helvetica, sans-serif;">Meanwhile, prepare the filling. Heat the butter in a large skillet over medium-high heat. Add the onion and cook until caramelized, about 20 to 30 minutes, stirring occasionally. You can turn the heat down or add a splash of water at any point if the onion starts to caramelize too quickly. Stir in the garlic, thyme, salt, and black pepper and cook 30 seconds more. Turn off the heat and set aside.</span><br /><span style="font-family: Arial, Helvetica, sans-serif;"></span><br /><span style="font-family: Arial, Helvetica, sans-serif;">Once chilled, remove the dough from the fridge. Lay a piece of parchment paper out on your work surface, place the dough on the prepared parchment paper, and top with another piece of parchment (or if you have it, freezer paper works even better because it’s thicker). (Done this way, there is no need for flour to roll the dough out.) Working from the center out, roll the dough out to a circle about 12 inches in diameter. </span><br /><span style="font-family: Arial, Helvetica, sans-serif;"></span><br /><span style="font-family: Arial, Helvetica, sans-serif;">Spread the caramelized onion mixture onto the dough, leaving a 2-inch border along the outside. Arrange the zucchini on top of the onion, and brush the zucchini with olive oil. Sprinkle on the za’atar, and then the goat cheese. Fold the edge of the pastry up over the filling to create a border and brush with eggwash.</span><br /><span style="font-family: Arial, Helvetica, sans-serif;"></span><br /><span style="font-family: Arial, Helvetica, sans-serif;">Slide the galette onto a large baking sheet and bake until the crust is golden brown, about 35 minutes, rotating the baking sheet once halfway through. </span><br /><span style="font-family: Arial, Helvetica, sans-serif;"></span><br /><span style="font-family: Arial, Helvetica, sans-serif;">Serve warm or at room temperature.</span><br /><br />There's a couple of things I really appreciate about this dish. First, I have yet to prepare a galette for the website, so I must thank Faith for explaining the concept. I was also intrigued by <a href="http://www.bonappetit.com/test-kitchen/cooking-tips/article/how-to-make-za-atar-spice-at-home" target="_blank">za'atar</a> because I've never used it but she's inspired me to experiment with it.<br /><br />Lastly, I highly recommend you follow Faith on all her social media channels: <a href="https://www.facebook.com/AnEdibleMosaic" target="_blank">facebook</a>, <a href="https://plus.google.com/+FaithGorskyAnEdibleMosaic/about" target="_blank">G+</a>, <a href="https://instagram.com/anediblemosaic/" target="_blank">instagram</a>, <a href="https://www.pinterest.com/anediblemosaic/" target="_blank">pinterest</a> and <a href="https://twitter.com/AnEdibleMosaic" target="_blank">twitter</a> in addition to her <a href="https://www.facebook.com/healthysweeteats" target="_blank">facebook</a> and <a href="https://twitter.com/HealthySweetEat" target="_blank">twitter</a> pages for Healthy Sweet Eats.<br /><br /><img src="http://i1157.photobucket.com/albums/p588/alyxblogdesign/DB/signature.png" width="300" />Anonymoushttp://www.blogger.com/profile/12253361285327101707noreply@blogger.com8tag:blogger.com,1999:blog-2450727237777992227.post-49589197349098749632015-08-16T00:00:00.000-07:002015-08-16T14:37:22.161-07:00Smoked Salmon Ravioli with Cream Sauce for a Back to School #SundaySupper<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="http://1.bp.blogspot.com/-Sfv4SiKucCU/Vc0Ol6jE3JI/AAAAAAAAMnY/Zmtny5FkDls/s1600/20150807_205737.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="370" src="http://1.bp.blogspot.com/-Sfv4SiKucCU/Vc0Ol6jE3JI/AAAAAAAAMnY/Zmtny5FkDls/s640/20150807_205737.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Smoked Salmon Ravioli with Cream Sauce for a Back to School #SundaySupper</td></tr></tbody></table><a data-pin-color="white" data-pin-config="none" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.hrkrr.icu%2F2015%2F08%2Fsmoked-salmon-ravioli-with-cream-sauce.html&amp;media=http%3A%2F%2F1.bp.blogspot.com%2F-Sfv4SiKucCU%2FVc0Ol6jE3JI%2FAAAAAAAAMnY%2FZmtny5FkDls%2Fs1600%2F20150807_205737.jpg&amp;description=Smoked%20Salmon%20Ravioli%20with%20Cream%20Sauce%20for%20a%20Back%20to%20School%20%23SundaySupper"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_white_20.png" /></a><br /><!-- Please call pinit.js only once per page --><br /><script async="" defer="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script><br /><br />As I stated in <a href="http://www.hrkrr.icu/2015/08/preview-of-back-to-school-sundaysupper.html" target="_blank">my preview I published last Thursday</a>, this week's <a href="http://www.sundaysuppermovement.com/" target="_blank">#SundaySupper</a> theme is <i>Back to School</i> where we are sharing ideas for your lunchbox, after school snacks, school day breakfasts and dinners. For it, I've decided to approach the theme with a dish that works well on busy school nights and when I need to get supper on the table in an expeditious manner, I often turn to pasta dishes.<br /><br /><b>Inspiration Behind the Dish</b><br /><br />For this dish, I went back to the same company where I purchased squid ink tagliolini for <a href="http://www.hrkrr.icu/2015/07/squid-ink-tagliolini-with-bay-scallops.html" target="_blank">a dish I published last month</a>. This purchase was different however, because my prior dish was a spontaneous decision. This wasn't. Their selection of filled pasta included flavors such as mushroom, cheese and pumpkin but what caught my eye was this smoked salmon ravioli. <a href="http://www.karenandandrew.com/books/the-flavor-bible/" target="_blank">The Flavor Bible</a> noted ingredients such as cream, dill garlic, butter and lemon pair well with smoked salmon and found a sauce that utilized these ingredients.<br /><br /><b>Dish Details</b><br /><br />I adapted the sauce from a recipe I found on <a href="http://www.recipe.com/linguine-with-smoked-salmon-in-cream-sauce/" target="_blank">recipe.com</a><br /><br /><i>Ingredients</i><br /><br />Kosher salt<br />1 pound smoked salmon ravioli<br />2 tablespoons unsalted butter<br />3 green onions, sliced thin<br />2 clove garlic, minced<br />1 cup whipping cream<br />1 tablespoon chopped fresh dill<br />1 teaspoon lemon zest<br />2 tablespoons shredded Parmesan cheese<br />Freshly ground black pepper<br />Dill sprigs (for garnish)<br /><br /><i>Method</i><br /><br />1. Boil the pasta. Bring a large pot of well salted water to a boil over high heat. Drop the ravioli into the water and boil according to the directions on the package. Drain then set aside and keep warm.<br /><br />2. Prepare the cream sauce. In a large skillet, melt the butter over medium heat. Once melted, add the green onions and garlic to sweat, approximately 3 minutes. Deglaze the pan with the cream, then add the lemon zest and dill. Bring the sauce to a boil, then reduce to a simmer until the sauce thickens, approximately 5 minutes. Remove from heat, then stir in the Parmesan. Taste and adjust seasoning with salt and pepper, if necessary. To plate, place ravioli into warmed bowls, then drizzle the ravioli with the cream sauce. Garnish with fresh dill and serve.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Az6_2AzgcsM/Vc-_5xA_C2I/AAAAAAAAMqI/uAk3DE2fhUU/s1600/20150807_203443.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-Az6_2AzgcsM/Vc-_5xA_C2I/AAAAAAAAMqI/uAk3DE2fhUU/s320/20150807_203443.jpg" width="191" /></a></div><br /><b>Final Thoughts</b><br /><br />From a technique standpoint, I normally advocate to undercook the pasta and finish it off in the sauce, but I chose to fully cook here and top the pasta with the sauce for presentation purposes. If you can't find smoked salmon ravioli, most any seafood filling can be an acceptable substitute, or you can add the salmon into the sauce and substituting the ravioli for longer pasta such as lingiune, sticking more closely to the original recipe.<br /><br />I wasn't happy with how I garnished the dish because the dill looks like something you'd pull out of the drain of your shower while cleaning the bathroom. The flavor profile was definitely present was because both my Mrs. Stuntman and my daughter enjoyed the dish. I'd like to thank Caroline of <a href="http://www.carolinescooking.com/" target="_blank">Caroline's Cooking</a> for co-hosting this week's event with me and please be sure to check out the other dishes offered to make "Back to School" easier this week.<br /><br /><strong>Getting Started On School Days</strong><br /><ul><li><a href="http://www.carolinescooking.com/banana-and-chocolate-chip-muffins/" target="_blank">Banana and Chocolate Chip Muffins</a> by Caroline's Cooking</li><li><a href="http://www.yummysmells.ca/2015/08/caramel-apple-granola-back-to-school.html" target="_blank">Caramel Apple Granola</a> by What Smells So Good?</li><li><a href="http://rufflesandtruffles.com/2015/08/chocolate-coconut-granola-bars/" target="_blank">Chocolate Coconut Granola Bars</a> by Ruffles &amp; Truffles</li><li><a href="http://www.wholefoodrealfamilies.com/recipe/cinnamon-chocolate-overnight-oats-chia/" target="_blank">Cinnamon Chocolate Overnight Oats</a> by Whole Food | Real Families</li><li><a href="http://www.brunchwithjoy.com/eats/funfetti-french-toast/" target="_blank">Funfetti French Toast</a> by Brunch with Joy</li><li><a href="https://sewyoucancook.wordpress.com/2015/08/16/sundaysupper-back-to-school/" target="_blank">PB&amp;J Muffins</a> by Sew You Think You Can Cook</li></ul><strong>Ideas for the Lunchbox</strong><br /><ul><li><a href="http://cookingchatfood.com/2015/08/grilled-chicken-sandwich.html/" target="_blank">Grilled Chicken Sandwich</a> by Cooking Chat</li><li><a href="http://noshingwiththenolands.com/healthy-lunchbox-snack-mix/" target="_blank">Healthy Lunchbox Snack Mix</a> by Noshing with the Nolands</li><li><a href="http://www.theredheadbaker.com/mini-pepperoni-calzones-sundaysupper/" target="_blank">Mini Pepperoni Calzones</a> by The Redhead Baker</li><li><a href="http://www.hezzi-dsbooksandcooks.com/2015/08/turkey-bacon-ranch-wrap-sundaysupper.html" target="_blank">Turkey Bacon Ranch Wrap</a> by Hezzi-D's Books and Cooks</li><li><a href="http://www.curiouscuisiniere.com/vietnamese-spring-rolls/" target="_blank">Vietnamese Fresh Spring Rolls</a> by Curious Cuisiniere</li></ul><strong>After School Snacks and Beverages</strong><br /><ul><li><a href="http://www.thefreshmancook.com/2015/08/back-to-school-cookiessundaysupper.html" target="_blank">Back to School Cookies</a> by The Freshman Cook</li><li><a href="http://www.wendyweekendgourmet.com/2015/08/back-to-school-sundaysupperfeaturing.html" target="_blank">Fruit 'n Chocolate Peanut Butter Granola Bites</a> by The Weekend Gourmet</li><li><a href="http://simplyhealthyfam.blogspot.com/2015/08/quinoa-oat-and-pecan-blueberry-peach.html" target="_blank">Quinoa, Oat and Pecan Blueberry-Peach Crumb Bars</a> by Simply Healthy Family</li><li><a href="http://anappealingplan.com/2015/08/homemade-buttermilk-biscuits/" target="_blank">Homemade Buttermilk Biscuits</a> by An Appealing Plan</li><li><a href="http://www.foodlustpeoplelove.com/2015/08/mothers-ruin-gin-punch.html" target="_blank">Mother’s Ruin Punch</a> by Food Lust People Love</li><li><a href="http://www.books-n-cooks.com/2015/08/16/nut-butter-rice-crispy-balls-sundaysupper/" target="_blank">"Nut Butter" Rice Crispy Balls</a> by Books n' Cooks</li><li><a href="http://ourlifetastesgood.blogspot.com/2015/08/parmesan-crisps-recipe.html" target="_blank">Parmesan Crisps Recipe</a> by Life Tastes Good</li><li><a href="http://www.grumpyshoneybunch.com/2015/08/peanut-butter-jelly-monkey-bread.html" target="_blank">Peanut Butter &amp; Jelly Monkey Bread</a> by Grumpy's Honeybunch</li><li><a href="http://cupcakesandkalechips.com/peanut-butter-chocolate-chip-cheesecake-apple-nachos/" target="_blank">Peanut Butter Chocolate Chip Cheesecake Apple Nachos</a> by Cupcakes &amp; Kale Chips</li><li><a href="http://www.terristeffes.com/2015/08/waffle-pizzas-sundaysupper.html" target="_blank">Waffle Pizzas</a> by Our Good Life</li></ul><strong>School Night Suppers</strong><br /><ul><li><a href="http://familyfoodie.com/beef-peppers-and-onions-burritos-sundaysupper/" target="_blank">Beef Peppers and Onions Burritos</a> by Family Foodie</li><li><a href="http://www.agoudalife.com/one-pot-bacon-cheeseburger-pasta-sundaysupper/" target="_blank">One Pot Bacon-Cheeseburger Pasta</a> by A Gouda Life</li><li><a href="http://fooddonelight.com/oven-baked-portobello-mushroom-fries-with-horseradish-sauce/" target="_blank">Oven Fried Portabello Mushroom Fries</a> by Food Done Light</li><li><a href="http://magnoliadays.com/2015/peanut-chicken-cutlets/" target="_blank">Peanut Chicken Cutlets</a> by Magnolia Days</li><li><a href="http://www.hrkrr.icu/2015/08/smoked-salmon-ravioli-with-cream-sauce.html" target="_blank">Smoked Salmon Ravioli with Cream Sauce</a> by Crazy Foodie Stunts</li><li><a href="http://www.cindysrecipesandwritings.com/turmeric-chicken-and-couscous-sundaysupper/" target="_blank">Turmeric Chicken and Couscous</a> by Cindy's Recipes and Writings</li></ul><strong>Sweets to End the Day</strong><br /><ul><li><a href="http://ninjabaker.com/gluten-free-almond-joy-cupcakes-sundaysupper" target="_blank">Gluten-Free Almond Joy Cupcakes</a> by NinjaBaker</li><li><a href="http://www.fantasticalsharing.com/2015/08/m-chocolate-chunk-cookies-sundaysupper.html" target="_blank">M&amp;M Chocolate Chunk Cookies</a> by Fantastical Sharing of Recipes</li><li><a href="http://thecrumbycupcake.com/oreo-funfetti-rice-krispie-treats/" target="_blank">Oreo Rice Krispy Treats</a> by The Crumby Cupcake</li><li><a href="http://piesandplots.net/paleo-cherry-blondies-sundaysupper/" target="_blank">Paleo Cherry Blondies</a> by Pies and Plots</li><li><a href="http://feedingbig.com/2015/08/plum-crumble-bars.html" target="_blank">Plum Crumble Bars</a> by Feeding Big</li><li><a href="http://www.thatskinnychickcanbake.com/stuffed-peanut-butter-rice-krispie-treats-sundaysupper/" target="_blank">Stuffed Peanut Butter Rice Krispie Treats</a> by That Skinny Chick Can Bake</li></ul><a style="clear: left; float: left; font-weight: normal; margin-bottom: 1em; margin-right: 1em;" href="http://www.sundaysuppermovement.com/" target="_blank"><img src="http://farm9.staticflickr.com/8078/8386732081_f232fda104_t.jpg" alt="Sunday Supper Movement" width="100" height="100" /></a><strong>Join the #SundaySupper conversation on twitter on Sunday!</strong> We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the <a href="https://twitter.com/search?q=%23sundaysupper" target="_blank">#SundaySupper hashtag</a> and remember to include it in your tweets to join in the chat. To get more great <a href="http://www.sundaysuppermovement.com/" target="_blank">Sunday Supper Recipes</a>, visit our website or check out our <a href="http://pinterest.com/thesundaysupper/sundaysupper/" target="_blank">Pinterest board</a>.<br /><br /><strong>Would you like to join the Sunday Supper Movement?</strong> It's easy. You can sign up by clicking here: <a href="http://sundaysuppermovement.com/join-the-community/" target="_blank">Sunday Supper Movement</a>.<br /><br /><img src="http://i1157.photobucket.com/albums/p588/alyxblogdesign/DB/signature.png" width="300" />Anonymoushttp://www.blogger.com/profile/12253361285327101707noreply@blogger.com16tag:blogger.com,1999:blog-2450727237777992227.post-15415893747343848262015-08-13T00:00:00.000-07:002015-08-16T14:37:41.631-07:00Preview of a Back to School #SundaySupper<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="http://4.bp.blogspot.com/-MFh-ThUL35c/Vcu9pNMxx-I/AAAAAAAAMnA/wx5ZIcJqTHo/s1600/20150808_134714.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://4.bp.blogspot.com/-MFh-ThUL35c/Vcu9pNMxx-I/AAAAAAAAMnA/wx5ZIcJqTHo/s640/20150808_134714.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Candid Taken at the Local Supermarket</td></tr></tbody></table><br />It seems like every year retailers start their seasonal sales earlier and earlier. Personally, I've had a pretty busy July and haven't paid much attention to it this summer but I remember thinking, "Wait! My daughter just started her summer break" after seeing 'Back to School' sales immediately following Independence Day last year. I shouldn't be surprised. I joke that you could walk into Macys every year at this time and greet Santa. It's an exaggeration but not by much.<br /><br />Since many of us will be converting our daily and weekly schedules to accommodate the upcoming school year soon the team at <a href="http://www.sundaysuppermovement.com/" target="_blank">#SundaySupper Movement</a> has decided to use <i>Back to School</i> for this upcoming Sunday's theme where we're sharing packed lunches, after school snacks, quick and easy meals for school nights plus desserts. I am delighted to be hosting this event with Caroline of <a href="http://www.carolinescooking.com/" target="_blank">Caroline's Cooking</a>.<br /><br />Look for these dishes on the morning of this Sunday, August 16th:<br /><br /><strong>Getting Started On School Days</strong><br /><ul><li><a href="http://www.carolinescooking.com/banana-and-chocolate-chip-muffins/" target="_blank">Banana and Chocolate Chip Muffins</a> by Caroline's Cooking</li><li><a href="http://www.yummysmells.ca/2015/08/caramel-apple-granola-back-to-school.html" target="_blank">Caramel Apple Granola</a> by What Smells So Good?</li><li><a href="http://rufflesandtruffles.com/2015/08/chocolate-coconut-granola-bars/" target="_blank">Chocolate Coconut Granola Bars</a> by Ruffles &amp; Truffles</li><li><a href="http://www.wholefoodrealfamilies.com/recipe/cinnamon-chocolate-overnight-oats-chia/" target="_blank">Cinnamon Chocolate Overnight Oats</a> by Whole Food | Real Families</li><li><a href="http://www.brunchwithjoy.com/eats/funfetti-french-toast/" target="_blank">Funfetti French Toast</a> by Brunch with Joy</li><li><a href="https://sewyoucancook.wordpress.com/2015/08/16/sundaysupper-back-to-school/" target="_blank">PB&amp;J Muffins</a> by Sew You Think You Can Cook</li></ul><strong>Ideas for the Lunchbox</strong><br /><ul><li><a href="http://cookingchatfood.com/2015/08/grilled-chicken-sandwich.html/" target="_blank">Grilled Chicken Sandwich</a> by Cooking Chat</li><li><a href="http://noshingwiththenolands.com/healthy-lunchbox-snack-mix/" target="_blank">Healthy Lunchbox Snack Mix</a> by Noshing with the Nolands</li><li><a href="http://www.theredheadbaker.com/mini-pepperoni-calzones-sundaysupper/" target="_blank">Mini Pepperoni Calzones</a> by The Redhead Baker</li><li><a href="http://www.hezzi-dsbooksandcooks.com/2015/08/turkey-bacon-ranch-wrap-sundaysupper.html" target="_blank">Turkey Bacon Ranch Wrap</a> by Hezzi-D's Books and Cooks</li><li><a href="http://www.curiouscuisiniere.com/vietnamese-spring-rolls/" target="_blank">Vietnamese Fresh Spring Rolls</a> by Curious Cuisiniere</li></ul><strong>After School Snacks and Beverages</strong><br /><ul><li><a href="http://www.thefreshmancook.com/2015/08/back-to-school-cookiessundaysupper.html" target="_blank">Back to School Cookies</a> by The Freshman Cook</li><li><a href="http://www.wendyweekendgourmet.com/2015/08/back-to-school-sundaysupperfeaturing.html" target="_blank">Fruit 'n Chocolate Peanut Butter Granola Bites</a> by The Weekend Gourmet</li><li><a href="http://simplyhealthyfam.blogspot.com/2015/08/quinoa-oat-and-pecan-blueberry-peach.html" target="_blank">Quinoa, Oat and Pecan Blueberry-Peach Crumb Bars</a> by Simply Healthy Family</li><li><a href="http://anappealingplan.com/2015/08/homemade-buttermilk-biscuits/" target="_blank">Homemade Buttermilk Biscuits</a> by An Appealing Plan</li><li><a href="http://www.foodlustpeoplelove.com/2015/08/mothers-ruin-gin-punch.html" target="_blank">Mother’s Ruin Punch</a> by Food Lust People Love</li><li><a href="http://www.books-n-cooks.com/2015/08/16/nut-butter-rice-crispy-balls-sundaysupper/" target="_blank">"Nut Butter" Rice Crispy Balls</a> by Books n' Cooks</li><li><a href="http://ourlifetastesgood.blogspot.com/2015/08/parmesan-crisps-recipe.html" target="_blank">Parmesan Crisps Recipe</a> by Life Tastes Good</li><li><a href="http://www.grumpyshoneybunch.com/2015/08/peanut-butter-jelly-monkey-bread.html" target="_blank">Peanut Butter &amp; Jelly Monkey Bread</a> by Grumpy's Honeybunch</li><li><a href="http://cupcakesandkalechips.com/peanut-butter-chocolate-chip-cheesecake-apple-nachos/" target="_blank">Peanut Butter Chocolate Chip Cheesecake Apple Nachos</a> by Cupcakes &amp; Kale Chips</li><li><a href="http://www.terristeffes.com/2015/08/waffle-pizzas-sundaysupper.html" target="_blank">Waffle Pizzas</a> by Our Good Life</li></ul><strong>School Night Suppers</strong><br /><ul><li><a href="http://familyfoodie.com/beef-peppers-and-onions-burritos-sundaysupper/" target="_blank">Beef Peppers and Onions Burritos</a> by Family Foodie</li><li><a href="http://www.agoudalife.com/one-pot-bacon-cheeseburger-pasta-sundaysupper/" target="_blank">One Pot Bacon-Cheeseburger Pasta</a> by A Gouda Life</li><li><a href="http://fooddonelight.com/oven-baked-portobello-mushroom-fries-with-horseradish-sauce/" target="_blank">Oven Fried Portabello Mushroom Fries</a> by Food Done Light</li><li><a href="http://magnoliadays.com/2015/peanut-chicken-cutlets/" target="_blank">Peanut Chicken Cutlets</a> by Magnolia Days</li><li><a href="http://www.hrkrr.icu/2015/08/smoked-salmon-ravioli-with-cream-sauce.html" target="_blank">Smoked Salmon Ravioli with Cream Sauce</a> by Crazy Foodie Stunts</li><li><a href="http://www.cindysrecipesandwritings.com/turmeric-chicken-and-couscous-sundaysupper/" target="_blank">Turmeric Chicken and Couscous</a> by Cindy's Recipes and Writings</li></ul><strong>Sweets to End the Day</strong><br /><ul><li><a href="http://ninjabaker.com/gluten-free-almond-joy-cupcakes-sundaysupper" target="_blank">Gluten-Free Almond Joy Cupcakes</a> by NinjaBaker</li><li><a href="http://www.fantasticalsharing.com/2015/08/m-chocolate-chunk-cookies-sundaysupper.html" target="_blank">M&amp;M Chocolate Chunk Cookies</a> by Fantastical Sharing of Recipes</li><li><a href="http://thecrumbycupcake.com/oreo-funfetti-rice-krispie-treats/" target="_blank">Oreo Rice Krispy Treats</a> by The Crumby Cupcake</li><li><a href="http://piesandplots.net/paleo-cherry-blondies-sundaysupper/" target="_blank">Paleo Cherry Blondies</a> by Pies and Plots</li><li><a href="http://feedingbig.com/2015/08/plum-crumble-bars.html" target="_blank">Plum Crumble Bars</a> by Feeding Big</li><li><a href="http://www.thatskinnychickcanbake.com/stuffed-peanut-butter-rice-krispie-treats-sundaysupper/" target="_blank">Stuffed Peanut Butter Rice Krispie Treats</a> by That Skinny Chick Can Bake</li></ul><a style="clear: left; float: left; font-weight: normal; margin-bottom: 1em; margin-right: 1em;" href="http://www.sundaysuppermovement.com/" target="_blank"><img src="http://farm9.staticflickr.com/8078/8386732081_f232fda104_t.jpg" alt="Sunday Supper Movement" width="100" height="100" /></a><strong>Join the #SundaySupper conversation on twitter on Sunday!</strong> We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the <a href="https://twitter.com/search?q=%23sundaysupper" target="_blank">#SundaySupper hashtag</a> and remember to include it in your tweets to join in the chat. To get more great <a href="http://www.sundaysuppermovement.com/" target="_blank">Sunday Supper Recipes</a>, visit our website or check out our <a href="http://pinterest.com/thesundaysupper/sundaysupper/" target="_blank">Pinterest board</a>.<br /><br /><strong>Would you like to join the Sunday Supper Movement?</strong> It's easy. You can sign up by clicking here: <a href="http://sundaysuppermovement.com/join-the-community/" target="_blank">Sunday Supper Movement</a>.<br /><br /><img src="http://i1157.photobucket.com/albums/p588/alyxblogdesign/DB/signature.png" width="300" />Anonymoushttp://www.blogger.com/profile/12253361285327101707noreply@blogger.com2tag:blogger.com,1999:blog-2450727237777992227.post-87201096456024693582015-08-06T07:00:00.000-07:002015-08-06T07:00:04.928-07:00Presenting: Chicken Piccata<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="http://3.bp.blogspot.com/-5joOwHuMQRs/VcLjfm6eTxI/AAAAAAAAMdc/mpsGJH1A0tw/s1600/20150805_201047.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="332" src="http://3.bp.blogspot.com/-5joOwHuMQRs/VcLjfm6eTxI/AAAAAAAAMdc/mpsGJH1A0tw/s640/20150805_201047.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chicken Piccata</td></tr></tbody></table><a href="//www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.hrkrr.icu%2F2015%2F08%2Fpresenting-chicken-piccata.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-5joOwHuMQRs%2FVcLjfm6eTxI%2FAAAAAAAAMdc%2FmpsGJH1A0tw%2Fs1600%2F20150805_201047.jpg&description=Chicken%20Piccata" data-pin-do="buttonPin" data-pin-config="none" data-pin-color="white"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_white_20.png" /></a><br /><!-- Please call pinit.js only once per page --><br /><script type="text/javascript" async defer src="//assets.pinterest.com/js/pinit.js"></script><br /><br />For those of you unfamiliar with my earlier work, I started a series called <i>Presenting:</i> where I attempt to improve my photography and/or plating.<br /><br /><b>Inspiration Behind the Dish</b><br /><br />On Sunday of <a href="http://foodandwineconference.com/" target="_blank">Food and Wine Conference</a>, I spent a huge portion of that day attending workshops to improve presentation of my food. One of the sessions I attended was <i>Every Picture Tells A Story</i> by <a href="http://www.denisevivaldo.com/" target="_blank">Denise Vivaldo</a> of <a href="http://www.denisevivaldogroup.com/team/" target="_blank">Denise Vivaldo Group</a>. If you're unfamiliar with her, she's absolutely fantastic. It was fun to hear her reminisce about being on the sets of big name TV shows of the 1980s and 1990s working behind the scenes as a culinary producer. The seminar wasn't entirely a trip down memory lane. She gave <a href="http://www.denisevivaldoblogs.com/2015/07/every-picture-tells-story-ten-tips-to.html" target="_blank">some great advice</a> too.<br /><br /><b>Dish Details</b><br /><br />One of the tips I picked up during her workshop was to purchase a mobile photography studio so once I got home from Orlando, I went on Amazon and I did. I'm not presenting anything new because <a href="http://www.hrkrr.icu/2013/05/light-stunt-piccata-di-pollo-plus.html" target="_blank">I've already published Chef Fabio Viviani's version of this dish</a>. I'm using the dish solely as a prop to practice my photography. I pretty much stuck to Giada's recipe found on <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-piccata-recipe.html" target="_blank">foodnetwork.com</a>, so I respectfully request to go there for it in its entirety.<br /><br /><b>Final Thoughts</b><br /><br />The picture needed very little editing. I used my smartphone on auto settings. The only thing I really did was add my logo and cropped the picture of some negative space. I welcome constructive criticism so please comment with it. <br /><br /><img src="http://i1157.photobucket.com/albums/p588/alyxblogdesign/DB/signature.png" width="300" />Anonymoushttp://www.blogger.com/profile/12253361285327101707noreply@blogger.com3tag:blogger.com,1999:blog-2450727237777992227.post-80902819032660651922015-08-04T01:00:00.000-07:002015-08-05T14:38:57.780-07:00Apple and Chorizo Crostini with Shallots and Basil #?IsabelsBirthdayBash?For Isabel,<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-SlYJxeVPQo0/Vb5sYxbLS7I/AAAAAAAAMX0/cbD8WMC8YAs/s1600/10955321_10104378301765012_2676790988577449329_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="628" src="http://4.bp.blogspot.com/-SlYJxeVPQo0/Vb5sYxbLS7I/AAAAAAAAMX0/cbD8WMC8YAs/s640/10955321_10104378301765012_2676790988577449329_n.jpg" width="640" /></a></div><br /><div style="text-align: center;"><iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/98ThUqGSfEI" width="560"></iframe><br /></div><br />My friend Isabel Laessig, founder and CEO of <a href="http://sundaysuppermovement.com/" target="_blank">#SundaySupper Movement</a> and <a href="http://foodandwineconference.com/" target="_blank">Food and Wine Conference</a> in addition to her own blog, <a href="http://familyfoodie.com/" target="_blank">Family Foodie</a>, celebrates her birthday today so a few of us at #SundaySupper got together to mark the occasion by channeling the mission of the Sunday Supper Movement: <i> to bring us back around the family table</i>. Isabel certainly has been an inspiration to me, not only for her commitment to the entities she's founded but for her own dishes such as <a href="http://familyfoodie.com/lobster-ravioli-with-shrimp-garlic-caper-sauce-sundaysupper/" target="_blank">Lobster Ravioli with Shrimp Garlic Caper Sauce</a> and <a href="http://familyfoodie.com/chicken-fajita-bowls-weekdaysupper-mcskilletsauce/" target="_blank">Chicken Fajita Bowls</a>. <br /><br /><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="http://4.bp.blogspot.com/-y79MC8HAhv0/Vb_rzu3C8fI/AAAAAAAAMZ4/FgksL8ih4aA/s1600/20150803_145335.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://4.bp.blogspot.com/-y79MC8HAhv0/Vb_rzu3C8fI/AAAAAAAAMZ4/FgksL8ih4aA/s640/20150803_145335.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Apple and Chorizo Crostini with Shallots and Basil #?IsabelsBirthdayBash</td></tr></tbody></table><a data-pin-color="white" data-pin-config="none" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.hrkrr.icu%2F2015%2F08%2Fapple-and-chorizo-crostini-with.html&amp;media=http%3A%2F%2F4.bp.blogspot.com%2F-y79MC8HAhv0%2FVb_rzu3C8fI%2FAAAAAAAAMZ4%2FFgksL8ih4aA%2Fs640%2F20150803_145335.jpg&amp;description=Apple%20and%20Chorizo%20Crostini%20with%20Shallots%20and%20Basil%20%23%E2%80%8EIsabelsBirthdayBash"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_white_20.png" /></a><br /><!-- Please call pinit.js only once per page --><br /><script async="" defer="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script><br /><br /><b>Inspiration Behind the Dish</b><br /><br />If you know Isabel at all, you know that she has a soft spot in her heart for chorizo, so I used that as a starting point for my dish. <a href="http://www.karenandandrew.com/books/the-flavor-bible/" target="_blank">The Flavor Bible</a> noted that apples pair well with the ingredient so I added some as well. I wanted a dish that would be quick to prepare so the host would not need to spend a lot of time in the kitchen. I also wanted something that would allow party guests to carry it around with a cocktail napkin; a <i>finger-food style</i> hors d'oeuvre or appetizer.<br /><br /><b>Dish Details</b><br /><br />This dish is a Crazy Foodie Stunts original<br /><br /><i>Ingredients</i><br /><br />1 baguette, cut into slices about 1/2-inch wide<br />1 tablespoon plus more for brushing olive oil, divided<br />Kosher salt<br />Freshly ground black pepper<br />1 shallot, coarsely chopped<br />1 9-ounce package pork chorizo<br />1 large Granny Smith apple, peeled and diced<br />1/4 cup apple juice<br />Basil leaves, cut into chiffonade (for garnish)<br /><br /><i>Method</i><br /><br />1. Toast the baguette. Preheat the oven to 400° Fahrenheit. Line a baking sheet with aluminum foil and brush each side of the baguette slices with olive oil, then season with salt and pepper. Place in the oven for 4 to 5 minutes to toast. Remove from oven and set aside to cool.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-zZbYc0v77Fw/Vb_44wfly5I/AAAAAAAAMaI/2GdQ73ErT0c/s1600/20150803_123003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://3.bp.blogspot.com/-zZbYc0v77Fw/Vb_44wfly5I/AAAAAAAAMaI/2GdQ73ErT0c/s320/20150803_123003.jpg" width="320" /></a></div><br />2. Prepare the chorizo and apples. Heat the remaining tablespoon olive oil in a large skillet over medium heat. Add shallots to sweat, approximately 2 to 3 minutes. Add the chorizo to brown and break up the chorizo with a spoon, approximately 5 minutes, then season with salt and pepper. Deglaze the pan with apple juice, and simmer until the pan is mostly dry. To plate, spoon the chorizo onto each baguette slice, then garnish with basil.<br /><br /><b>Final Thoughts</b><br /><br />If I got the opportunity to do this again, I'd shorten the title to just <i>Apple and Chorizo Crostini</i> or <i>Apple and Chorizo Crostini with Caramelized Shallots</i> because I used the basil as a garnish.<br /><br />The picture of the plated dish above was taken outside one of the buildings in my apartment complex. When I was almost finished setting up, a couple of neighbors happened to walk by and sampled the dish. They were very complementary and inquired about my website. The dish was also liked by Mrs. Stuntman.<br /><br /><b>Join me in celebrating Isabel's Birthday with all the delicious food and drinks her #SundaySupper family prepared!</b><br /><br /><strong>Birthday Drinks:</strong><br /><ul><li><a href="http://dailydishrecipes.com/birthday-cake-cocktails-for-a-very-special-birthday" target="_blank">Birthday Cake Cocktails</a> by Daily Dish Recipes</li><li><a href="http://ameessavorydish.com/blueberry-lavender-mojitos/" target="_blank">Blueberry Lavender Mojitos</a> by Amee's Savory Dish</li><li><a href="http://www.akitchenhoorsadventures.com/2015/08/caipirinha-colada-for-%e2%80%8eisabelsbirthdaybash%e2%80%ac/" target="_blank">Caipirinha Colada</a> by A Kitchen Hoor's Adventure</li><li><a href="http://culinary-adventures-with-cam.blogspot.com/2015/08/fig-bourbon-fizz.html" target="_blank">Fig-Bourbon Fizz</a> by Culinary Adventures with Camilla</li><li><a href="http://www.dessertsrequired.com/mocha-martini-%e2%80%aa%e2%80%8eisabelsbirthdaybash" target="_blank">Mocha Martini</a> by Desserts Required</li><li><a href="http://cosmopolitancornbread.com/mocha-mudslide%e2%80%ac/" target="_blank">Mocha Mudslide</a> by Cosmopolitan Cornbread</li><li><a href="http://www.hezzi-dsbooksandcooks.com/2015/08/plum-and-thyme-champagne-cocktail.html" target="_blank">Plum and Thyme Champagne Cocktail</a> by Hezzi-D's Books and Cooks</li><li><a href="http://www.mommasmeals.org/summer-fizzies-for-%e2%80%8eisabelsbirthdaybash%e2%80%ac/" target="_blank">Summer Fizzies</a> by Momma's Meals</li></ul><strong>Birthday Appetizers:</strong><br /><ul><li><a href="http://www.shockinglydelicious.com/2-ingredient-deviled-eggs/" target="_blank">2-Ingredient Deviled Eggs</a> by Shockingly Delicious</li><li><a href="http://www.hrkrr.icu/2015/08/apple-and-chorizo-crostini-with.html" target="_blank">Apple and Chorizo Crostini with Shallots and Basil</a> by Crazy Foodie Stunts</li><li><a href="http://www.bobbiskozykitchen.com/2015/08/buffalo-chicken-wontons.html" target="_blank">Buffalo Chicken Wontons</a> by Bobbi's Kozy Kitchen</li><li><a href="http://thecrumbycupcake.com/burrata-caprese-crostini-with-prosciutto" target="_blank">Burrata Caprese Crostini with Proscuitto</a> by The Crumby Cupcake</li><li><a href="http://www.kimchimom.com/2015/08/chorizo-and-kimchi-potato-pancakes-%e2%80%8eisabelsbirthdaybash%e2%80%ac/" target="_blank">Chorizo and Kimchi Potato Pancakes</a> from kimchi MOM</li><li><a href="http://simplyhealthyfam.blogspot.com/2015/08/cotija-and-roasted-corn-guacamole.html" target="_blank">Cotija and Roasted Corn Guacamole</a> by Simply Healthy Family</li><li><a href="http://glutenfreecrumbley.com/gluten-free-basil-tomato-flatbread/" target="_blank">Gluten Free Basil Tomato Flatbread</a> by Gluten Free Crumbley</li><li><a href="http://recipesfoodandcooking.com/2015/08/04/salt-cod-fritters/" target="_blank">Salt Cod Fritters</a> by Recipes Food and Cooking</li></ul><strong>Birthday Main Courses:</strong><br /><ul><li><a href="http://lifestylefoodartistry.com/chai-sweet-chili-chicken-flatbread-isabelsbirthdaybash/" target="_blank">Chai Sweet Chili Chicken Flatbread</a> by Lifestyle Food Artistry</li><li><a href="http://www.cindysrecipesandwritings.com/chorizo-egg-salad-isabelsbirthdaybash/" target="_blank">Chorizo Eggs Salad</a> by Cindy's Recipes and Writings</li><li><a href="http://www.curiouscuisiniere.com/portuguese-beef-skewers/" target="_blank">Espetada (Portuguese Beef Skewers)</a> by Curious Cuisiniere</li><li><a href="http://magnoliadays.com/2015/grilled-salmon-rice-salad/" target="_blank">Grilled Salmon Rice Salad</a> by Magnolia Days</li><li><a href="http://www.niksnacksonline.com/2015/08/sofrito-marinated-beef-skewers.html" target="_blank">Sofrito Marinated Beef Skewers</a> by Nik Snacks</li><li><a href="http://www.wendyweekendgourmet.com/2015/08/steak-with-red-wine-reduction-and-blue.html" target="_blank">Steak with Red Wine Reduction and Blue Cheese</a> by The Weekend Gourmet</li></ul><strong>Birthday Desserts:</strong><br /><ul><li><a href="http://feedingbig.com/2015/08/bday.html" target="_blank">Angel Food Cake</a> by Feeding Big</li><li><a href="http://www.peanutbutterandpeppers.com/2015/08/04/birthday-blondies-%e2%80%8eisabelsbirthdaybash%e2%80%ac/" target="_blank">Birthday Blondies</a> by Peanut Butter and Peppers</li><li><a href="http://www.wholefoodrealfamilies.com/recipe/chocolate-chip-birthday-cookie-buttercream-frosting" target="_blank">Chocolate Chip Cookie Cake with Buttercream Icing</a> by Whole Food | Real Families</li><li><a href="http://www.grumpyshoneybunch.com/2015/08/chocolate-doughnuts-with-white-and-chocolate-drizzle-%e2%80%aa%e2%80%8eisabelsbirthdaybash%e2%80%ac.html" target="_blank">Chocolate Doughnuts with White and Chocolate Glaze</a> by Grumpy's Honeybunch</li><li><a href="http://www.loveandconfections.com/2015/08/french-vanilla-eclair-cake.html" target="_blank">French Vanilla Eclair Cake</a> by Love and Confections</li> <img src="http://i1157.photobucket.com/albums/p588/alyxblogdesign/DB/signature.png" width="300" />Anonymoushttp://www.blogger.com/profile/12253361285327101707noreply@blogger.com16tag:blogger.com,1999:blog-2450727237777992227.post-43735678267732550502015-08-02T07:00:00.000-07:002015-08-02T07:00:00.983-07:00Things I Learned at the 2015 Food and Wine Conference #FWCon<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="http://4.bp.blogspot.com/-vyPg2vZMVGY/Vb1QTi3IJQI/AAAAAAAAMXc/w2KrDQbzpqc/s1600/11722237_10153537837748223_9110766897225638534_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="306" src="http://4.bp.blogspot.com/-vyPg2vZMVGY/Vb1QTi3IJQI/AAAAAAAAMXc/w2KrDQbzpqc/s640/11722237_10153537837748223_9110766897225638534_o.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Used with Permission by Amy of <a href="http://www.kimchimom.com/" target="_blank">Kimchi Mom</a></td></tr></tbody></table><br /><br />Alrighty folks, it's been 2 weeks since the start of the 2015 Food and Wine Conference and to be honest with you, it's been a difficult post to write because I can't seem to organize my thoughts. I have started this post numerous times which is one of the reasons why it took so long to publish. So I thought I'd structure this post differently by utilizing bullet points in the disorganized mess that it is.<br /><br /><b>Dallas/Fort Worth International Airport is huge!</b><br /><br />When I attended the conference last year, I flew on a direct flight from SFO. This time around, I had a layover at <a href="https://www.dfwairport.com/" target="_blank">DFW</a> and, having never flown into/out of there in the past, I didn't realize the shear size of the place. To top it all off, going there I had a 40 minute layover which means that when my plane was pulling into the gate, my connecting flight at a gate in the next terminal was already boarding. Thankfully, I made it but I must apologize to the staff on American Airlines Flight 2407 on July 16 because I may or may not have bitten off their head when I was delayed deplaning. To give you an idea, when I was coming home, my layover was a couple of hours and I had time to look around and saw a sign outside a McDonalds in the terminal that gave the locations of the four other McDonalds restaurants there at the airport. I wish I took a picture of it but by then, I was tired and just wanted to get home.<br /><br /><b>Thank you Dixie Crystals for teaching me something new.</b><br /><br />Let me say, first off that I appreciate all of <a href="http://foodandwineconference.com/#tile_sponsors" target="_blank">the Food and Wine Conference sponsors</a>, but I must single out <a href="http://www.dixiecrystals.com/" target="_blank">Dixie Crystals</a>. The first event after registration on Friday evening was a sugar scrub hosted by them. Before I proceed, I must explain that women who write food blogs far outnumber men who write food blogs. It is for this reason why I understand what Dixie Crystals was doing with this event, however I'm a guy. I spent the first half of the event a little clueless because it was unclear to me what a sugar scrub is and what to do with it. I even had to pull Cindy of <a href="http://www.cindysrecipesandwritings.com/" target="_blank">Cindy's Recipes and Writings</a> aside to explain it all. Thankfully, she explained that I was doing this for Mrs. Stuntman and she would appreciate the scrubs.<br /><br /><b>The learning is real.</b><br /><br />Maybe I was overwhelmed last year with just the experience of attending but I found the sessions to be more informative this year. As opposed to one or two presentations sticking with me like last year, it seemed like I took something away from each. Last year, I dismissed the cooking demonstrations but I was able to take something away from them this year <a href="http://www.hrkrr.icu/2015/07/filet-mignon-with-red-wine-reduction.html" target="_blank">as I've already illustrated</a>. <br /><br /><b>Let's discuss the food.</b><br /><br />Before the official conference activities began, I got talked into going to lunch with a lovely group of ladies at <a href="http://www.regaloaksflorida.com/shubees-coastal-grill-bar/" target="_blank">Shubee's Coastal Grill &amp; Bar</a>. There was an open invitation on facebook but I was initially reluctant to reply due to a potential schedule conflict but I'm sure glad I went. During the lunch, the owner's made a presentation and we got to tour the commercial kitchen. I was told that they were known for their crab cakes and they lived up to their reputation!<br /><br />The food at the conference also did not disappoint. Throughout the weekend, I was continually impressed by food presented. Of particular note was the poutine bar for Saturday's lunch sponsored by <a href="https://idahopotato.com/" target="_blank">Idaho Potato Commission</a> and <a href="http://www.eatwisconsincheese.com/" target="_blank">Wisconsin Cheese</a> in addition to Saturday evening's family style dinner sponsored by <a href="http://www.certifiedangusbeef.com/" target="_blank">Certified Angus Beef</a> and the <a href="http://www.hesscollection.com/" target="_blank">Hess Collection</a> Wines.<br /><br /><b>Final Thoughts</b><br /><br />One of the other differences between this year and last for me personally is that I was carrying around a lot less equipment this year. In 2014, I had my flip phone, my daughter's old iPhone that couldn't make or receive calls (but could connect to WiFi so I could tweet) and my point-and-shoot camera. This year, I was able to consolidate everything to a single smartphone however I found myself taking less pictures than I did last year. The picture I did take can be found on <a href="https://instagram.com/foodiestuntman/" target="_blank">my instragram page</a> by doing a search for the <i>#FWCon</i> hashtag.<br /><br />One other aspect I have yet to address is the supportive and positive family atmosphere there at the conference which separates itself from other food blogger conferences. I came home with another huge stack of business cards--all of them I consider friends.<br /><br />Lastly, I recommend checking out these other reviews of the 2015 Food and Wine Conference for other perspectives. In addition, they were able to document the festivities with far more beautiful photography than I am capable at this time. They are, in no particular order:<br /><br /><ul><li><a href="https://outoftheweeds.com/inspiration-from-the-2015-food-wine-conference/" target="_blank">Inspiration From The 2015 Food &amp; Wine Conference</a> by Out of the Weeds</li><li><a href="http://www.gorare.com/2015/07/fwcon/" target="_blank">Food, Wine and Winning Recipes</a> by gorare.com</li><li><a href="http://www.wendyweekendgourmet.com/2015/07/food-and-wine-conference-2015all-that.html" target="_blank">Food &amp; Wine Conference 2015 Recap...All That (and a Bottle of Hot Sauce)!!</a> by The Weekend Gourmet</li><li><a href="http://simplysouthernbaking.com/2015/2015-food-and-wine-conference-recap/" target="_blank">2015 Food and Wine Conference Recap</a> by Simply Southern Baking</li><li><a href="http://www.hezzi-dsbooksandcooks.com/2015/07/food-and-wine-conference-re-cap-part-1.html" target="_blank">Food and Wine Conference Re-Cap Part 1</a> by Hezzi-D's Books and Cooks</li><li><a href="http://www.dessertsrequired.com/food-and-wine-conference-2015-wrap-up-fwcon" target="_blank">Food and Wine Conference 2015 Wrap Up #FWCon</a> by Desserts Required</li><li><a href="http://cupcakesandkalechips.com/food-and-wine-conference-2015-recap-fwcon/" target="_blank">Food and Wine Conference 2015 Recap – #FWCon</a> by Cupcakes &amp; Kale Chips</li><li><a href="http://noshmyway.com/2015/07/27/food-and-wine-conference-recap-fwcon/" target="_blank">Food and Wine Conference Recap #FWCON</a> by Nosh My Way</li><li><a href="http://www.cindysrecipesandwritings.com/2015-food-and-wine-conference-recap-fwcon-food-friends-fun/" target="_blank">2015 Food and Wine Conference Recap #FWCON Food, Friends, Fun! #ad</a> by Cindy's Recipes and Writings</li><li><a href="http://www.curiouscuisiniere.com/fwcon-15-recap/" target="_blank">A Weekend of Food, Friends and Learning at #FWCon 2015</a> by Curious Cuisiniere</li><li><a href="http://anappealingplan.com/2015/07/food-wine-conference-2015-reveiw/" target="_blank">Food + Wine Conference 2015 – A Content Filled Weekend! #FWCon</a> by An Appealing Plan</li><li><a href="http://pastrychefonline.com/2015/07/29/food-and-wine-conference-2015-2/" target="_blank">The Heart of the Food and Wine Conference 2015</a> by Jenni Field's Pastry Chef Online</li><li><a href="http://www.hezzi-dsbooksandcooks.com/2015/07/food-and-wine-conference-re-cap-part-2.html" target="_blank">The Food and Wine Conference Re-Cap Part 2</a> by Hezzi-D's Books and Cooks</li><li><a href="http://www.mommasmeals.org/family-reunion-at-the-fwcon/" target="_blank">A Family Reunion at The Food and Wine Conference #FWCon</a> by Momma's Meals</li><li><a href="http://dessertgeek.com/2015/07/recapping-the-food-and-wine-conference/" target="_blank">Re-capping the Food and Wine Conference</a> by Dessert Geek</li><li><a href="http://www.kimchimom.com/2015/07/connecting-the-dots-at-the-food-and-wine-conference-fwcon/" target="_blank">Connecting the Dots at the Food and Wine Conference #FWCon</a> by Kimchi Mom</li><li><a href="http://famousashleygrant.com/2015/07/2015-food-and-wine-conference-recap/" target="_blank">2015 Food and Wine Conference Recap</a> by Famous Ashley Grant</li><li><a href="http://www.wholefoodrealfamilies.com/food-and-wine-conference-recap-fwcon/" target="_blank">Food and Wine Conference Recap #FWCon</a> by Whole Food | Real Families</li><li><a href="http://lifestylefoodartistry.com/2015-food-and-wine-conference-a-very-personal-and-inspirational-experience-fwcon/" target="_blank">2015 Food and Wine Conference: A Very Personal and Inspirational Experience #FWCon</a> by Lifestyle Food Artistry</li><li><a href="http://www.loveandconfections.com/2015/07/food-and-wine-conference-2015-recap-be.html" target="_blank">Food and Wine Conference 2015 Recap - be a subject for change and live the fourth! #FWCon</a> by Love and Confections</li><li><a href="http://shoutoutinc.com/blog-3/events-blog-3/breathe-just-breathe/" target="_blank">Breathe, Just Breathe</a> by ShoutOUT</li><li><a href="http://www.thefrugalfoodiemama.com/2015/08/why-you-need-to-make-food-wine.html" target="_blank">Why You Need to Make the Food &amp; Wine Conference Happen in 2016</a> by Frugal Foodie Mama</li><li><a href="http://recipeforperfection.com/fun-at-the-2015-food-and-wine-conference-in-orlando/" target="_blank">Fun at the 2015 Food and Wine Conference in Orlando, FL</a> by Recipe for Perfection</li><li><a href="http://www.thehealthyfitfoodie.com/fwcon-food-and-wine-conference-2015-recap/" target="_blank">#FWcon Food and Wine Conference 2015 Recap</a> by The Healthy Fit Foodie</li><li><a href="http://www.casadecrews.com/2015/07/food-and-wine-conference-2015.html" target="_blank">Food and Wine Conference 2015 Recap #FWCon</a> by Casa de Crews</li><li><a href="http://whencheesemetwine.com/2015/07/31/the-blind-speed-date-a-cheese-and-wine-tasting-to-remember/" target="_blank">The Blind Speed Date – A Cheese and Wine Tasting To Remember</a> by When Cheese Met Wine</li><li><a href="http://eatpicks.com/food-wine-conference-recap/" target="_blank">Food & Wine Conference Recap #FWCon</a> by EatPicks</li><li><a href="http://www.mysweetzepol.com/2015/07/food-wine-and-a-conference-fwcon-recap.html#.Vbup8QJvs-Y.facebook" target="_blank">Food, Wine and a Conference {#FWCon recap}</a> by My Sweet Zepol</li><li><a href="http://takeabiteoutofboca.com/2015/07/foodies-unite-at-the-food-and-wine-conference-fwcon.html#p4ibPxt8uml4Tkly.01" target="_blank">Foodies Unite at the Food and Wine Conference #FWCon</a> by Take A Bite Out Of Boca</li><li><a href="http://glutenfreecrumbley.com/food-and-wine-conference-2015-rewind/" target="_blank">Food and Wine Conference 2015 Rewind</a> by Gluten Free Crumbley</li><li><a href="http://thecrumbycupcake.com/fabulous-friday-fwcon-2015-edition/" target="_blank">Fabulous Friday: #FWCon 2015 Edition</a> by The Crumby Cupcake</li><li><a href="https://www.cabotcheese.coop/blog/food-wine-conference/" target="_blank">2015 Food & Wine Conference</a> by Cabot Cheese Cooperative Blog</li><li><a href="http://www.dixiechikcooks.com/food-and-wine-conference-2015/" target="_blank">Food and Wine Conference 2015</a> by Dixie Chik Cooks</li></ul><br /><img src="http://i1157.photobucket.com/albums/p588/alyxblogdesign/DB/signature.png" width="300" />Anonymoushttp://www.blogger.com/profile/12253361285327101707noreply@blogger.com8tag:blogger.com,1999:blog-2450727237777992227.post-51774807644256110282015-07-26T00:00:00.000-07:002015-07-26T09:07:11.859-07:00Filet Mignon with Red Wine Reduction and Roasted Fingerling Potatoes for a Copycat #SundaySupper<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="http://2.bp.blogspot.com/-rJv4WzzZY1I/VbMRsfdVokI/AAAAAAAAMUQ/7SGTliPcjRA/s1600/20150723_192222.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-rJv4WzzZY1I/VbMRsfdVokI/AAAAAAAAMUQ/7SGTliPcjRA/s640/20150723_192222.jpg" width="418" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Filet Mignon with Red Wine Reduction and Roasted Fingerling Potatoes for a Copycat #SundaySupper</td></tr></tbody></table><a data-pin-color="white" data-pin-config="none" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.hrkrr.icu%2F2015%2F07%2Ffilet-mignon-with-red-wine-reduction.html&amp;media=http%3A%2F%2F2.bp.blogspot.com%2F-rJv4WzzZY1I%2FVbMRsfdVokI%2FAAAAAAAAMUQ%2F7SGTliPcjRA%2Fs1600%2F20150723_192222.jpg&amp;description=Filet%20Mignon%20with%20Red%20Wine%20Reduction%20and%20Roasted%20Fingerling%20Potatoes%20for%20a%20Copycat%20%23SundaySupper"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_white_20.png" /></a><br /><!-- Please call pinit.js only once per page --><br /><script async="" defer="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script><br /><br />It's interesting how history repeats itself. I say that because there are several themes I have addressed in previous posts that are applicable to this dish I am publishing today.<br /><br />Let me explain.<br /><br />Earlier this spring, my mother called and insisted upon seeing her granddaughter over the summer. Either she and my father were going to travel up to Washington from California or my daughter would have to fly down there. So a couple of weeks ago, I flew my daughter to California and spent a few days catching up with friends and family and returned home on Independence Day, leaving my daughter behind. It was nice to see everyone and I made sure <a href="https://instagram.com/p/4pb6-MCZy9/" target="_blank">I made the most of my foodie opportunity</a> but ultimately, I realized that where I grew up isn't home anymore and am happier at my current residence. I was also fortunate to attend this year's <a href="http://foodandwineconference.com/" target="_blank">Food and Wine Conference</a> and flew back from Orlando last Monday evening. Mrs. Stuntman flew out to California earlier that day to visit and also pick up our daughter to fly home, but they don't return until this evening so I have been by myself all week. Long time readers might remember the last time both my daughter and wife were away when I prepared <a href="http://www.hrkrr.icu/2013/03/presenting-grilled-new-york-steak-with.html" target="_blank">this steak dish</a> two years ago. The scenario is the same here as it was then: I was only cooking for myself so I figured I could splurge a little without breaking the bank, which is one of the reasons why I chose a filet.<br /><br /><b>Inspiration Behind the Dish</b><br /><br />I couldn't let this week's <a href="http://www.sundaysuppermovement.com/" target="_blank">#SundaySupper</a> theme of <i>Copycat Recipes</i> go by without participating. Within the first six months I had started this site, I organized a group post called <i>Food Unchained</i> where <a href="http://www.hrkrr.icu/2012/07/food-unchained-vinegar-brined-baby-back.html" target="_blank">I replicated a baby back ribs recipe</a> inspired by a national restaurant chain. The idea of 'Food Unchained' was to prepare an improved version of a favorite chain restaurant dish with the idea that if the restaurant would replace the blogger's version of their dish it would help the chain's sales. I used the same approach here, however this time, I used a dish off of a different restaurant menu. This time, I was inspired by the Dallas Filet off of the <a href="http://www.texasroadhouse.com/" target="_blank">Texas Roadhouse</a> menu. (It's the other reason why I chose a filet.)<br /><br /><b>Dish Details</b><br /><br />Their menu specifies that the filet includes two side dishes but let's assume the first side is a salad which will act as an appetizer course. For the second side, I was inspired by a baked potato. After all, my version is fundamentally prepared in the same way, but seasoned in a different manner. I will admit that this dish looks a lot like <a href="http://www.hrkrr.icu/2014/06/filet-mignon-with-red-wine-reduction.html" target="_blank">one I prepared about a year ago for the Conference</a>, however I wanted to try something I saw during a cooking demonstration by Chef Michael Ollier of <a href="http://www.certifiedangusbeef.com/" target="_blank"><i>Certified Angus Beef?</i></a> over this past weekend. Chef Ollier demonstrated a simple pan sauce for beef but he finished it off with tomato paste instead of butter. Would that one ingredient substitution make a huge difference in the sauce?<br /><br />I adapted this dish from a few different sources. I used the cooking method (i.e. oven temperature and roasting time) from a Tyler Florence dish that can be found on <a href="http://www.foodnetwork.com/recipes/tyler-florence/roasted-fingerling-potatoes-with-fresh-herbs-and-garlic-recipe4.html" target="_blank">foodnetwork.com</a>. I recommend taking one extra step with the filet that I failed to do here that I will describe below. For the pan sauce, I used the basic sauce making technique found on page 75 of <a href="http://www.penguinrandomhouse.com/books/29966/think-like-a-chef-by-tom-colicchio/" target="_blank"><i>Think Like A Chef</i> by Tom Colicchio with Catherine Young, Lori Silverbush and Sean Fri</a> which was reinforced by a dish on <i>Certified Angus Beef?</i>'s blog, <a href="http://www.gorare.com/2015/02/steak-medallions/" target="_blank">Go Rare</a>. A YouTube video demonstrating the recipe can be found <a href="https://youtu.be/DjGI48v47ek" target="_blank">here</a>.<br /><br /><i>Ingredients</i><br /><br />1/4 pound fingerling potatoes, scrubbed<br />Kosher salt<br />Freshly ground black pepper<br />2 teaspoons minced garlic, divided<br />1 teaspoon fresh rosemary, chopped<br />1 teaspoon olive oil<br />1 tablespoon vegetable oil plus more, if needed<br />1 8-ounce filet mignon, approximately 1-inch thick<br />1 shallot, chopped<br />1/2 cup dry red wine<br />1 cup beef or veal stock<br />1 tablespoon tomato paste<br />Whole rosemary sprigs, for garnish<br /><br /><i>Method</i><br /><br />1. Roast the potatoes. Preheat the oven to 500° Fahrenheit. Line a sheet pan with aluminum foil and place on a middle rack while the oven is preheating. In a medium bowl, toss the potatoes with salt, pepper, 1 teaspoon garlic, rosemary and olive oil. Once the oven has reached it's temperature, place the potatoes onto the warmed sheet pan, close the oven and immediately reduce the heat to 425° Fahrenheit. Roast in the oven until the potatoes have a crisp exterior but a soft interior, approximately 20 minutes.<br /><br />2. While the potatoes roast, sear the steak. Heat the vegetable oil in a stainless steel or cast iron skillet over medium high heat, then season the filet with salt and pepper. Put the filet into the skillet to sear, about 3 to 4 minutes per side. Remove to a plate and cover to keep warm to allow for carryover cooking.<br /><br />3. Prepare the pan sauce. Reduce the heat of the skillet to medium, then add more vegetable oil if necessary, up to an additional 1 tablespoon. Add the shallots to sweat, approximately 3 minutes. Add the remaining 1 teaspoon garlic to the shallots and cook until fragrant, an additional minute. Deglaze the pan with the red wine, scraping up the fond, then simmer until it's reduced by half. Add in the beef stock and bring to a simmer. Reduce the sauce until it has a syrup-like consistency, then stir in the tomato paste. Season with salt and pepper, if necessary. To plate, place the potatoes on one side of the plate, then the filet on another. Spoon some sauce over the filet, then garnish with a rosemary sprig or two.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Dwh9UyaXIwc/VbQHdEqVFCI/AAAAAAAAMVo/nujvAsAFEy8/s1600/20150723_190047.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="224" src="http://2.bp.blogspot.com/-Dwh9UyaXIwc/VbQHdEqVFCI/AAAAAAAAMVo/nujvAsAFEy8/s320/20150723_190047.jpg" width="320" /></a></div><br /><b>Final Thoughts</b><br /><br />From an execution standpoint, I was a bit off my game the evening I prepared this dish, in fact I made a couple of rookie mistakes. The filet was a little undercooked for my taste, so if I were to prepare this dish again, I would place the pan in the oven on a different rack than the potatoes immediately after turning the filet until the desired doneness is reached. Keep in mind that the steak still should be slightly under the desired doneness (i.e. cook to rare in order to achieve medium rare) to allow for carryover cooking. (The temperature of the meat will rise about 5° Fahrenheit as it rests).<br /><br />In addition, I also slightly burned the shallots because the pan was a little too hot when I added them and I failed to reduce the oven temperature once I placed the potatoes on the hot sheet pan, so I had to scramble and hide the burned herbs and garnish the potatoes with thyme leaves for presentation. Speaking of the potatoes, I'd increase the amount of the potatoes, garlic and rosemary if more than 1 filet is to be prepared. Despite my issues, it was still the best thing I ate since I returned from the Food and Wine Conference.<br /><br />If you look around the Texas Roadhouse website, they do demonstrate in a video the process of preparing their ribeye steaks, they pan sear before finishing them off on the grill but I can't imagine they would apply the same process to their filet because it would be overcooked. Furthermore, many steakhouses utilize an infrared broiler, so I'm unsure what this company is trying to achieve by this process.<br /><br />I'd like to thank Coleen of <a href="http://www.theredheadbaker.com/" target="_blank">The Redhead Baker</a> for hosting this week's #SundaySupper event. Also, I plan on posting my review of the 2015 Food and Wine Conference later this week but until then, be sure to visit these other Copycat Recipes:<br /><br /><strong>Drinks</strong><br /><ul><li><a href="http://simplyhealthyfam.blogspot.com/2015/07/copy-cat-orange-julius-smoothie-recipe.html" target="_blank">Copy Cat Orange Julius Recipe (sugar free)</a> by Simply Healthy Family</li><li><a href="http://thecrumbycupcake.com/twist-and-shout-shake-sundaysupper/" target="_blank">Hard Rock Cafe's Twist & Shout Shake</a> by The Crumby Cupcake</li></ul><strong>Appetizers</strong><br /><ul><li><a href="http://cupcakesandkalechips.com/bang-bang-cauliflower-bites/" target="_blank">Bang Bang Cauliflower Bites</a> by Cupcakes & Kale Chips</li><li><a href="https://sewyoucancook.wordpress.com/2015/07/26/sundaysupper-copy-cat-recipes/" target="_blank">Copy Cat: Outback Bloomin' Sauce with Onion Petals</a> by Sew You Think You Can Cook</li><li><a href="http://www.cookingmimi.com/2015/07/26/nopal-dip/" target="_blank">Nopal Dip</a> by Cookin' Mimi</li></ul><strong>Condiments</strong><br /><ul><li><a href="http://www.brunchwithjoy.com/eats/hersheys-chocolate-syrup/" target="_blank">Copycat Hershey's Syrup: Homemade Chocolate Syrup</a> by Brunch with Joy</li><li><a href="http://noshmyway.com/2015/07/25/copycat-sriracha-sauce-recipe/" target="_blank">Copycat Sriracha Sauce</a> by Nosh My Way</li><li><a href="http://janesadventuresindinner.com/2015/07/sundaysupper-copycat-recipes.html" target="_blank">The Village Cafe's Avocado Dressing</a> by Jane's Adventures in Dinner</li></ul><strong>Main Courses</strong><br /><ul><li><a href="http://www.fantasticalsharing.com/2015/07/applebees-oriental-chicken-salad.html" target="_blank">Applebee's Oriental Chicken Salad Copycat</a> by Fantastical Sharing of Recipes</li><li><a href="http://www.grumpyshoneybunch.com/2015/07/shrimp-broccoli-cavatappi-sundaysupper.html" target="_blank">Applebee's Shrimp and Cavatappi</a> by Grumpy's Honeybunch</li><li><a href="http://www.carolinescooking.com/b-goods-west-side-burger/" target="_blank">B.good's West Side burger with chipotle salsa and avocado</a> by Caroline's Cooking</li><li><a href="http://ourlifetastesgood.blogspot.com/2015/07/brie-and-asparagus-pasta.html" target="_blank">Brie and Asparagus Pasta</a> by Life Tastes Good</li><li><a href="http://feedingbig.com/2015/07/copy-cat-cheesecake-factory-cashew-chicken-sundaysupper.html" target="_blank">Cheesecake Factory Cashew Chicken</a> by Feeding Big</li><li><a href="http://www.loveandconfections.com/2015/07/chicken-kitchen-chop-chop-with-curry.html" target="_blank">Chicken Kitchen Chop Chop and Curry Mustard Sauce</a> by Love and Confections</li><li><a href="http://sustainabledad.com/?p=2624" target="_blank">Chicken Tikka Poutine</a> by Sustainable Dad</li><li><a href="http://lifestylefoodartistry.com/chilis-margarita-grilled-chicken-sundaysupper-copycat-recipes/" target="_blank">Chili's Margarita Grilled Chicken</a> by Lifestyle Food Artistry</li><li><a href="http://www.hrkrr.icu/2015/07/filet-mignon-with-red-wine-reduction.html" target="_blank">Filet Mignon with Red Wine Reduction and Roasted Fingerling Potatoes</a> by Crazy Foodie Stunts</li><li><a href="http://fooddonelight.com/ham-egg-and-cheese-melts/" target="_blank">IHOP's Ham, Egg & Cheese Melt</a> by Food Done Light</li></ul><strong>Side Dishes</strong><br /><ul><li><a href="http://thewimpyvegetarian.com/2015/07/chevys-sweet-corn-tomalito-sundaysupper-copycat/" target="_blank">Chevy's Sweet Corn Tomalito</a> by The Wimpy Vegetarian</li><li><a href="http://palatablepastime.com/2015/07/26/henris-tas-tee-dressing-clone-and-cole-slaw-for-sunday-supper/" target="_blank">Henri's Tas-Tee Dressing Clone and Cole Slaw</a> by Palatable Pastime</li><li><a href="http://fromgatetoplate.com/2015/07/26/panara-copycat-mac-and-cheese-sundaysupper/" target="_blank">Panera Copycat Mac and Cheese</a> by From Gate to Plate</li></ul><strong>Desserts</strong><br /><ul><li><a href="http://www.hezzi-dsbooksandcooks.com/2015/07/cosmic-brownies-copycat-recipe-sundaysupper.html" target="_blank">Copycat Cosmic Brownies</a> by Hezzi-D's Books and Cooks</li><li><a href="http://cosmopolitancornbread.com/chocolate-fudge-cola-cake/" target="_blank">Cracker Barrel's Double Fudge Coca-Cola Cake</a> by Cosmopolitan Cornbread</li><li><a href="http://www.theredheadbaker.com/copycat-friendlys-monster-mash-sundae/" target="_blank">Friendly's Monster Mash Sundae</a> by The Redhead Baker</li><li><a href="http://www.thefreshmancook.com/2015/07/sheetz-gobbz-cookies-for-sundaysupper.html" target="_blank">Sheetz "Gobbz" Cookies</a> by The Freshman Cook</li><li><a href="http://www.thatskinnychickcanbake.com/tiramisu-sundaysupper/" target="_blank">Tiramisu</a> by That Skinny Chick Can Bake</li><li><a href="http://piesandplots.net/yeasted-sour-cherry-coffee-cake-sundaysupper/" target="_blank">Yeasted Sour Cherry Coffee Cake</a> by Pies and Plots</li></ul><br /><a href="http://www.sundaysuppermovement.com/" style="clear: left; float: left; font-weight: normal; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img alt="Sunday Supper Movement" src="http://farm9.staticflickr.com/8078/8386732081_f232fda104_t.jpg" height="100" width="100" /></a><strong>Join the #SundaySupper conversation on twitter on Sunday!</strong> We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the <a href="https://twitter.com/search?q=%23sundaysupper" target="_blank">#SundaySupper hashtag</a> and remember to include it in your tweets to join in the chat. To get more great <a href="http://www.sundaysuppermovement.com/" target="_blank">Sunday Supper Recipes</a>, visit our website or check out our <a href="http://pinterest.com/thesundaysupper/sundaysupper/" target="_blank">Pinterest board</a>.<br /><br /><strong>Would you like to join the Sunday Supper Movement?</strong> It’s easy. You can sign up by clicking here: <a href="http://sundaysuppermovement.com/join-the-community/" target="_blank">Sunday Supper Movement</a>.<br /><br /><img src="http://i1157.photobucket.com/albums/p588/alyxblogdesign/DB/signature.png" width="300" />Anonymoushttp://www.blogger.com/profile/12253361285327101707noreply@blogger.com15网赌正规实体老平台推荐