tag:blogger.com,1999:blog-67955159346053821812024-03-13T17:01:11.462-07:00Homemade TradeThe culinary tales of SF Swappers, A San Francisco-based Food Swap EventAimée Gogginshttp://www.blogger.com/profile/02279693415845082323noreply@blogger.comBlogger97125tag:blogger.com,1999:blog-6795515934605382181.post-1590023587439269592016-05-01T10:53:00.002-07:002016-05-01T10:53:28.392-07:00Swapper profile: Kelly White + Fresh Cultured Cream Cheese Recipe<div class="MsoNormal" style="line-height: 14.4pt; margin-bottom: .0001pt; margin-bottom: 0in;">
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<span style="font-family: "arial" , sans-serif; font-size: 12pt;"><b>Name:</b> Kelly White</span><span style="font-family: "helvetica" , sans-serif; font-size: 12pt;"><o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12pt;"><b>Home (+ hometown swap):</b> San
Francisco, SF Swappers</span><span style="font-family: "helvetica" , sans-serif; font-size: 12pt;"><o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12pt; line-height: 14.4pt;"><b>Profession:</b> Recovering
attorney, budding knitwear designer, die-hard fermenter, newly-minted natural
cheesemaker, and stay-at-home mom.</span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12pt;"><b>How did you first get
involved in food swapping? How long ago?</b></span><span style="font-family: "helvetica" , sans-serif; font-size: 12pt;"><o:p></o:p></span></div>
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<span style="font-family: "helvetica" , sans-serif; font-size: 12pt;">In the November of 2015,
I was listening to an episode of the Local Mouthful podcast
(<a href="http://www.localmouthful.com/tag/food-swaps/">http://www.localmouthful.com/tag/food-swaps/</a>) in which the hosts were
discussing food swaps. I had heard of food swaps before (although I couldn't
tell you where or when), but the hosts' excitement about food swaps was
particularly inspiring. I remember pausing the podcast so that I could search
online for a swap in San Francisco. I pretty quickly found SF Swappers, got on
the mailing list, and eagerly awaited the next event so I could try it
out! </span><br />
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<span style="font-family: "helvetica" , sans-serif; font-size: 12pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYDeWDNvtxKPmqlj6Rx94IhlezU7xX6nMBcpxmHF5mRhwAntwU_u4a31I7_pUGXjoY1uWwixXbLyPmcFBMe7gniW8KuUYAOZZGLHy691JyZNdy_kLM6jkaG8-F1zNC-Nvgp3VuFjUHtQQ/s1600/IMG_4317+copy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYDeWDNvtxKPmqlj6Rx94IhlezU7xX6nMBcpxmHF5mRhwAntwU_u4a31I7_pUGXjoY1uWwixXbLyPmcFBMe7gniW8KuUYAOZZGLHy691JyZNdy_kLM6jkaG8-F1zNC-Nvgp3VuFjUHtQQ/s320/IMG_4317+copy.jpg" width="320" /></a></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12pt; line-height: 14.4pt;"><b>What did you make for
the last food swap and what inspired your choice?</b></span></div>
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<span style="font-family: "helvetica" , sans-serif; font-size: 12pt;">I made fresh cream
cheese, cultured naturally with kefir grains. It seems like cheese is always on
my mind lately. Over the last seven months, my almost 5-year old son and I have
been "cooking" our way through David Asher's book, <i><a href="http://www.chelseagreen.com/the-art-of-natural-cheesemaking" target="_blank">The Art of NaturalCheesemaking</a></i>. I
have been chronicling our cheesemaking adventures (and mishaps) on my blog, <a href="http://www.stringandtwig.com/" target="_blank"><span style="color: #196ad4;">www.stringandtwig.com</span></a>,
and I have been tending our aging cheeses almost daily. A couple of weeks
before the swap, David Asher was in the Bay Area teaching classes and
workshops. I attended his class on Blue Cheeses (through <a href="http://pollinatefarm.com/" target="_blank">Pollinate Farm</a> in
Oakland) and during class, he mentioned that it's
very easy to transform kefir-cultured crème fraîche into cream cheese. I had made
cream cheese before, but only with freeze-dried cultures, and his mention was
all I needed to start experimenting to find the cream cheese recipe I liked
best. Homemade cream cheese is so much better than store bought, and I figured
my fellow food swappers would appreciate it.<o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMVpbEzlhqiV7Qaq2GAgCuJrosAiWWXqJgd9LlP1IXXlml8tSH6_79ukPvJAVq6ZFRX1BhOULWrCRkx2Hlorrupa5BMLn2eHuKQn3nlouTEjVe_kuIbqDXpyN_rnuhc3oN5tg_DKEMkDg/s1600/IMG_4494.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMVpbEzlhqiV7Qaq2GAgCuJrosAiWWXqJgd9LlP1IXXlml8tSH6_79ukPvJAVq6ZFRX1BhOULWrCRkx2Hlorrupa5BMLn2eHuKQn3nlouTEjVe_kuIbqDXpyN_rnuhc3oN5tg_DKEMkDg/s320/IMG_4494.jpg" width="243" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cultured cream cheese: delicious!</td></tr>
</tbody></table>
<span style="font-family: "arial" , sans-serif; font-size: 12pt; line-height: 14.4pt;"><b>What’s your favorite
thing about swapping?</b></span></div>
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<span style="font-family: "helvetica" , sans-serif; font-size: 12pt;">Preparing food at home
and sharing it with your friends and family can be fun, but preparing food and
trading with fellow food enthusiasts who have different culinary backgrounds is
really inspiring, eye-opening, and delicious.<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12pt;"><b>Who or what most
influences your cooking?</b></span><span style="font-family: "helvetica" , sans-serif; font-size: 12pt;"><o:p></o:p></span></div>
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<span style="font-family: "helvetica" , sans-serif; font-size: 12pt;">Taking Harvard
University's free online class, <a href="https://www.edx.org/course/science-cooking-haute-cuisine-soft-harvardx-spu27x-0" target="_blank">Science & Cooking</a>,
made a huge impact on my cooking. Ever since that class, I think more
critically about what I'm doing and why I'm doing it when I cook anything. I
also find inspiration in podcasts, like <a href="http://www.localmouthful.com/" target="_blank">Local Mouthful</a> and <a href="http://heritageradionetwork.org/series/cooking-issues/" target="_blank">Cooking Issues</a>,
and in fermentation books including Sandor Katz's <i><a href="http://www.wildfermentation.com/the-art-of-fermentation/" target="_blank">The Art of Fermentation</a></i>, and Amanda Feifer's
<i><a href="http://www.amazon.com/Ferment-Your-Vegetables-Flavorful-Pickles/dp/1592336825" target="_blank">Ferment Your Vegetables</a></i>.
I also love hearing about new recipes, techniques, or ingredients from friends.<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12pt; line-height: 14.4pt;"><b>What’s your favorite
kitchen tool?</b></span></div>
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<span style="font-family: "helvetica" , sans-serif; font-size: 12pt;">My <a href="http://www.amazon.com/Benriner-Japanese-Mandoline-Slicer-Green/dp/B0000VZ57C" target="_blank">Benriner JapaneseMandolin Slicer</a>. I have the original size, in mint green. It makes vegetable
preparation a dream. I use it almost every day.<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12pt; line-height: 14.4pt;"><b>Your current flavor or
ingredient obsession?</b></span></div>
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<span style="font-family: "helvetica" , sans-serif; font-size: 12pt;">Whole Spice's <a href="http://wholespice.com/urfa-chili-crushed.html" target="_blank">CrushedUrfa Chili</a> and <a href="http://wholespice.com/marash-chili-crushed.html" target="_blank">Crushed Marash Chili</a>. These spices seem to make pretty much
everything taste better. <o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12pt; line-height: 14.4pt;"><b>Biggest food surprise?</b></span></div>
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<span style="font-family: "helvetica" , sans-serif; font-size: 12pt;">People say your tastes
can change and that you can learn to like things, but actually experiencing
that shift really surprised me. I used to hate beets. Like really, really hate
beets. They tasted like dirt to me. Ever hopeful my opinion of beets would
change, I kept trying them when they'd show up on my plate at a restaurant. I
continued to hate them until several years ago, when my husband and I were on
vacation in New Zealand. I tried a beet there and was astounded to find that I
actually liked them. Now I will eat beets pretty much anywhere or anytime, and
I am a zealous advocate for continuing to try the food you didn't like
yesterday.<br />
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<span style="font-family: "arial" , sans-serif; font-size: 12pt; line-height: 14.4pt;"><b>If the Rapture came
tomorrow, what would your last meal on earth be?</b></span></div>
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<span style="font-family: "helvetica" , sans-serif; font-size: 12pt;">Oysters on the
half-shell with a drizzle of mignonette, and a bottle of crisp white wine.<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12pt; line-height: 14.4pt;"><b>When I'm not in the
kitchen I'm _________.</b></span></div>
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<span style="font-family: "helvetica" , sans-serif; font-size: 12pt;">I'm writing, knitting,
or galloping around town with my son.<br />
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<span style="font-family: "arial" , sans-serif; font-size: 12pt; line-height: 14.4pt;"><b>Favorite local food
experience:</b></span></div>
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<span style="font-family: "helvetica" , sans-serif; font-size: 12pt;">I love the cheese
counter at Rainbow Grocery. The staff is so knowledgeable and helpful, and the
cheese selection (and samples) are incredible.<br />
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<span style="font-family: "arial" , sans-serif; font-size: 12pt;"><b>Recipe by Kelly:</b></span></div>
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<b><span style="font-family: "arial" , sans-serif; font-size: 12pt;"><i><br /></i></span></b></div>
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<b><span style="font-family: "arial" , sans-serif; font-size: 12pt;"><i>Fresh Cultured Cream
Cheese</i></span></b><span style="font-family: "arial" , sans-serif; font-size: 12pt;"> (makes about 12
ounces)</span></div>
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<br /></div>
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<b><span style="font-family: "helvetica" , sans-serif; font-size: 12pt;">Equipment:</span></b><span style="font-family: "helvetica" , sans-serif; font-size: 12pt;"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 10pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "helvetica" , sans-serif; font-size: 12pt;">Clean, fine cheese cloth
or <a href="http://www.cheesemaking.com/shop/butter-muslin-for-draining-soft-cheese.html" target="_blank"><span style="color: #196ad4;">butter muslin</span></a> (not
the loose stuff you can get at the grocery store)<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 10pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "helvetica" , sans-serif; font-size: 12pt;">Fine mesh strainer (for
straining kefir)<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 10pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "helvetica" , sans-serif; font-size: 12pt;">Quart jar or other
similar vessel<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 10pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "helvetica" , sans-serif; font-size: 12pt;">Pot or bowl for catching
whey<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: "helvetica" , sans-serif; font-size: 12pt;">Colander<o:p></o:p></span></div>
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<b><span style="font-family: "helvetica" , sans-serif; font-size: 12pt;">Ingredients:</span></b><span style="font-family: "helvetica" , sans-serif; font-size: 12pt;"><o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: "helvetica" , sans-serif; font-size: 12pt;">2 cups of <a href="http://strausfamilycreamery.com/" target="_blank"><span style="color: #196ad4;">fresh, heavy cream</span></a> (not ultra-pasteurized)<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 10pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "helvetica" , sans-serif; font-size: 12pt;">1 cup of <a href="http://strausfamilycreamery.com/" target="_blank"><span style="color: #196ad4;">fresh whole milk</span></a> (not ultra-pasteurized, and
preferably not homogenized)<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 10pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "helvetica" , sans-serif; font-size: 12pt;">1 teaspoon (or so) of <a href="http://www.culturesforhealth.com/milk-kefir-grains.html" target="_blank"><span style="color: #196ad4;">kefir grains</span></a> <i>OR</i> about 2
tablespoons of homemade kefir<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 10pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "helvetica" , sans-serif; font-size: 12pt;">Kosher salt<o:p></o:p></span></div>
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<b><span style="font-family: "helvetica" , sans-serif; font-size: 12pt;">Directions:</span></b><span style="font-family: "helvetica" , sans-serif; font-size: 12pt;"><o:p></o:p></span></div>
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<span style="font-family: "helvetica" , sans-serif; font-size: 12pt;">Mix the cream and milk
together with the kefir grains or prepared, strained kefir in a quart jar.
Loosely screw on the lid of the jar or cover with a tea towl secured by a
rubber band. Let the jar sit for about 24 hours at room temperature. You're
basically making <a href="http://www.stringandtwig.com/blog/2015/9/3/the-art-of-natural-cheesemaking-homemade-crme-frache" target="_blank"><span style="color: #196ad4;">crème fraîche</span></a>, so keep
an eye on when the mixture has thickened to that consistency.<o:p></o:p></span><br />
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<span style="font-family: "helvetica" , sans-serif; font-size: 12pt;">Once the cream and milk
mixture has thickened, strain out the kefir grains (if you used them) and place
them in fresh milk. (If you used prepared kefir, there's no need to strain
anything.)<o:p></o:p></span></div>
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<span style="font-family: "helvetica" , sans-serif; font-size: 12pt;">Spread the cheese cloth
evenly over a colander that you have placed over a pot or bowl and pour the thickened
cream and milk mixture into the cheese cloth. Knot the cheese cloth at the top
and either hang it from somewhere in your kitchen with a pot or bowl below to
catch the whey. Knotting the cheese cloth on a wooden spoon placed across a
tall pot works. You can also just knot the cheese cloth and leave it in
the colander over a pot or bowl. Let the mixture hang for about 8 hours at room
temperature, or until you have the consistency of cream cheese that you prefer. </span><br />
<span style="font-family: "helvetica" , sans-serif; font-size: 12pt;"><br /></span>
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<br />
<span style="font-family: "helvetica" , sans-serif; font-size: 12pt;">Sprinkle kosher salt into the cheese and mix it thoroughly. I like about a
teaspoon of kosher salt for this recipe, but you can use more or less depending
on your taste. Store the cream cheese in a covered container in the
refrigerator. You may notice that after your cream cheese has sat in the
refrigerator for a day or more, it becomes slightly effervescent. That's
totally normal.</span></div>
Aimée Gogginshttp://www.blogger.com/profile/02279693415845082323noreply@blogger.com8tag:blogger.com,1999:blog-6795515934605382181.post-41902413862552058702016-03-06T12:34:00.000-08:002016-03-06T14:09:10.112-08:00Swapper profile: Jen Choe + Bahn Mi Carrots Recipe<div class="MsoNormal" style="background: white; line-height: 14.4pt; margin-bottom: .0001pt; margin-bottom: 0in;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span style="font-size: 12pt;">Name</span></b><span style="font-size: 12pt;">: Jen Choe <o:p></o:p></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span style="font-size: 12pt;">Home (+ hometown
swap):</span></b><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;">San Francisco, SF
Swappers<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span style="font-size: 12pt;">Profession:</span></b><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;">By day I'm a
production manager in digital publishing. By night, a fermentation enthusiast.
And starting this month, I'll be spending my weekends helping <a href="http://www.cuesa.org/" target="_blank">CUESA</a> produce
market demos, classes, and farm tours. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span style="font-size: 12pt;"><br />
How did you first get involved in food swapping? How long ago?</span></b><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;">It was mid-2015
when I started using Instagram as a medium to document my grocery habit
(<a href="https://www.instagram.com/grocery_choe/" target="_blank">@grocery_choe</a>). Soon enough, I learned that others around the world that were
documenting similar things as well (<a href="https://www.instagram.com/explore/tags/groceryhaul/" target="_blank">#groceryhaul</a> is a thing?). I think it was
the <a href="https://twitter.com/dcfoodswap" target="_blank">DC swappers group</a> that got wondering if SF had one too...and we did! And
here we are. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span style="font-size: 12pt;">What did you make
for the last food swap and what inspired your choice?</span></b><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;">The same day of
the last swap, my husband was scheduled be flying out to New York. There's
nothing sadder than airplane food when you're confined for 5-hours straight, so
I wanted to make something he could take with him. Veggie lox (or
"mox" as Leo cleverly calls it) is savory, completely vegan, and
travels well. I doubled the batch, sending him off with a jar and sleeve of
crackers (an apple and a banana too, naturally...). The rest came with me to
the swap. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;"><a href="http://nakedveganlunch.com/tag/aux-vivres/" target="_blank">Recipe</a>
discovered—while trying to find a use for carrot juice pulp—from a vegan blog.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: 14.4pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span style="font-size: 12pt;">What’s your
favorite thing about swapping?</span></b><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;">For me, it's hard
to ignore the fact that human interaction is increasingly being commodified in
our society. You see it in examples like babysitting, staying with friends
while travelling, getting a ride to the airport, sharing a homemade meal with a
friend, borrowing a cup of sugar from a neighbor....We rarely reach out to
our social circles for any of our needs anymore, because why burden our loved
ones, when, "there's an app for that?" <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 12pt;"><br /></span></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 12pt;">
But what happens to the bonds with our loved ones, when we completely
stop <i>needing </i>their support anymore? How do we make and strengthen new connections when money is slid-in between every interaction?</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;"><br />
Rad events like food swapping help to remind us that there is this other way.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 12pt;"><br />
I always leave these events with a sense of connection, mutual respect and
gratitude for the folks that participated. </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 12pt;"><br /></span></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 12pt;">The delicious haul is a beautiful physical representation of that.</span><span style="line-height: 14.4pt;"> </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<b style="line-height: 14.4pt;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;">Who or what most
influences your cooking?</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 12pt;">From my mother, I
picked up late night cooking habits, a tendency to cook in large quantities,
and her Korean recipes. The other day I found myself making 10 pounds of kimchi at 3 AM...when it dawned on me that our fridge doesn't have room for the gallon jar it ripens in!</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span style="font-size: 12pt;">What’s your
favorite kitchen tool?</span></b><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
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<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 12pt;">The <a href="http://www.amazon.com/Messermeister-Touch-Julienne-Cutter-Black/dp/B000RAD9NI/ref=sr_1_6?s=home-garden&ie=UTF8&qid=1456123835&sr=1-6&keywords=vegetable+peeler+messermeister" target="_blank">julienne peeler</a> is a miracle worker for anyone that likes texture in their food. It saves me hours of prep time every month, especially on my beloved bahn-mi carrots.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 12pt;"><br /></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span style="font-size: 12pt;">
Your current flavor or ingredient obsession?</span></b><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;">Rose! Since
discovering food grade rose petals in the bulk section at Rainbow and I've been
flavoring my milk kefir with it.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;">I thought I knew
rose, but no, not in this way... Its fragrance is pure, and simply heavenly.
Rose shortbread, rose whipped cream, rose ice cream...<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;">OH—I would be
remiss to not give a shout out to homemade kefir-cultured butter. MY GOD I've
never eaten so much butter in my life, but it is SO GOOD, and everyone must
start making this.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span style="font-size: 12pt;">Biggest food
surprise?</span></b><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 12pt;">My mind was blown when I learned that you can make
almond milk in a hurry by blending </span><span style="color: #141823; font-size: 12.0pt;">2 Tb almond butter to 12 oz water! Great for smoothies and chia
pudding.</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span style="font-size: 12pt;">If the Rapture
came tomorrow, what would your last meal on earth be?</span></b><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;">Oh boy...<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;"><u>First course</u><o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;">--Dozen
beausoleil oysters, lemon, dill pickle brine mignonette, with a glass of an
exceptional white burgundy<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;"><u>Second Course</u><o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;">--A pile of warm,
fresh tortillas from Nopalito or Gracias Madre, a generous side of cultured
butter<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;">--Fermented uni,
with a glass of Japanese beer<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;">--A bite of kobe
beef filet mignon (or similar) that Leo determines is "worth it" for
a vegetarian to cheat with<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;">--Taco salad from
Nick's Crispy Tacos, with both red and green house salsa bottles--full and within
reach<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;"><u>Dessert</u><o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;">An arrangement of
fruit, in this way:<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;">--Huge bowl of
the plumpest, sweetest local strawberries, blueberries, blackberries<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;">--Medium size
bowl of the plumpest sweetest cherries (stems intact, please)<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;">--1 perfectly
ripe, good-sized cherimoya<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;">--And on the
side, 2-3 coffee cherries, a scoop of cocoa bean fruit, and a fistful of
actively fermenting cocoa beans <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span style="font-size: 12pt;">When I'm not in
the kitchen I'm...</span></b><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;">exploring the
aisles at a local grocery store, or talking to vendors and shoppers at the farmers
market.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;">I spend a lot of
time thinking about the space between food and eater. What I mean by that is:
Everybody eats...and it's the <i>what</i>, the <i>how</i>, the <i>where</i>,
the <i>when</i>, and the <i>why </i>that I find really quite
fascinating. There's so much anthropology to be gleaned from our eating
habits...One day I'd love to author a historical guide to San Francisco's
grocery stores.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span style="font-size: 12pt;">Favorite local
food experience:</span></b><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;">I had first read
about Berkeley's <a href="http://www.culturedpickleshop.com/" target="_blank">Cultured Pickle Shop</a> in Sandor Katz's <i><a href="http://www.wildfermentation.com/the-art-of-fermentation/" target="_blank">The Art of Fermentation</a></i>. In it, he swoons over their innovative flavors of Kombucha—Buddha’s
hand/mint/bee pollen, turnip, beet. Wait—TURNIP? For real? Ever since that
day, I had been obsessed with the idea of turnip flavored kombucha. Months and
months went by...as you see, this kombucha is only available at the Berkeley
Farmers Market, or at their shop, which is open M-F, 9-5. As a city girl, with
a 9-5, without a car... satiating this thirst was not going to be easy.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;"><br />
My blind attempts at trying to flavor MY homemade booch with turnip were
complete failures. Despite my strange obsession, my fiancé still married me.
Our wedding celebrations were getting costly, so we decided to simply have a
staycation honeymoon. And I bet you can guess our first stop on that
honeymoon...<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;">Yes! The first
stop on our honeymoon was the Cultured Pickle Shop! Unbeknownst, but lucky for
us, the weekday that we went turned out to be a quiet catch-up day for the
shop. Stepping into this promised land, I was as awestruck as I'd ever been,
yet Alex was very gracious, offering us glasses of fennel kombucha (FENNEL!)
while she created a pickle plate for us... Long dream short--we bought a ton of
stuff, I got a tour of their shop, and even a photo with Alex in front of the
large glass barrels of the beverage that had seduced me so long ago...<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;">Anyway, this
isn't even the experience, guys.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;"><br />
My most memorable local food experience was...wait for it... <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;">STAGING at
Cultured Pickle Shop for a day. <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span style="font-size: 12pt;">For those that do
not speak restaurant industry French (which, included me), a <a href="https://en.wikipedia.org/wiki/Stage_(cooking)" target="_blank">stage</a> is an
opportunity for a cook to work unpaid at another chef's kitchen to learn and be
exposed to new techniques.</span></i><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;">My incredibly
thoughtful husband had set this experience up for me as a Christmas gift. Isn't
that the sweetest thing? <o:p></o:p></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;">Recipe by Jen:<o:p></o:p></span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><i><span style="font-size: 12pt;">BANH MI CARROTS<br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--></span></i></b><i><span style="font-size: 12pt;"><o:p></o:p></span></i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;">I always have a
jar of banh-mi carrots in the fridge. A heaping of the quick pickles instantly
add dimension to breakfasts, farm bowls, taco nights, or yes, sandwiches of the
Vietnamese persuasion.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;">My favorite type
of recipes are easy to make, requires few ingredients, and makes a lasting
impact. Banh-mi carrots fulfill these criteria, and I'm happy to share with you
here!<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><u><span style="font-size: 12pt;">Ingredients (organic
when possible):</span></u></b><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;">--1 lb
carrots <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;">--1 large daikon
(apx. 2/3 lb)<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;">--1.5 cups
distilled white vinegar<o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;">--1/4 cup
sugar <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;">--1 heaping
teaspoon salt <o:p></o:p></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;">Wash and peel the
carrots and daikon, reserving the peels for stock*.<o:p></o:p></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;">Fine julienne all vegetables and toss in a large mixing bowl. (If you plan on making this regularly, a julienne peeler will become the best $10 you've ever spent.) </span></div>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDyDMA5mN-UqU2PfS1UFrwfkHYNamdON5oDjEZt1WIbUidWyJ0UpbBvbpwQTSy85fGMd3DOqaWH86OMkowqEtZUQsOgabWDA1AOr9ih_fgjt06SUFcmO2qHdsg3HkEWncC425QwiTVcW4/s1600/image2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDyDMA5mN-UqU2PfS1UFrwfkHYNamdON5oDjEZt1WIbUidWyJ0UpbBvbpwQTSy85fGMd3DOqaWH86OMkowqEtZUQsOgabWDA1AOr9ih_fgjt06SUFcmO2qHdsg3HkEWncC425QwiTVcW4/s320/image2.JPG" width="320" /></span></a></div>
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;">Add vinegar, sugar and salt to a quart size mason jar, twist on the lid tightly, and shake until solids have dissolved.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 12pt;">Pour vinegar mixture over carrot/daikon. With clean hands, toss and turn to ensure that the vinegar is evenly distributed throughout. Pick out miscut vegetable pieces at this time.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIrGA8llyHRlu9lZwaVwFRlc8MubkwZtVmNhc5p7Y_MCP3ZlaNVHN3pyp9Mh0Y1iKETUCLSuJBfa7Fj0W8wa4YWtBpbK-GN4QCJmI4AefY-D64CZ2eOdAnwMrj9GVluJLbstdBKm-HWsA/s1600/image3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIrGA8llyHRlu9lZwaVwFRlc8MubkwZtVmNhc5p7Y_MCP3ZlaNVHN3pyp9Mh0Y1iKETUCLSuJBfa7Fj0W8wa4YWtBpbK-GN4QCJmI4AefY-D64CZ2eOdAnwMrj9GVluJLbstdBKm-HWsA/s320/image3.JPG" width="320" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 16px;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 16px;">Let stand at room temperature for a minimum of 30 minutes, turning the mix occasionally. Transfer into 2 quart size jars and refrigerate. Let pickle in the fridge for 12 hours before serving.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgG7-VFrBVMtKcVL5mJr3r0UyyKMWIWwckhfl1AjpE7ZUoFpmBng906fUM72FwstOEPfDkbgfA1SwVHxCu08nr2FXuUrNVaN6XK3MbnelbmLRjkiy7UZy6hkRmquwIMxW2RFK0cdsrU6E/s1600/image4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgG7-VFrBVMtKcVL5mJr3r0UyyKMWIWwckhfl1AjpE7ZUoFpmBng906fUM72FwstOEPfDkbgfA1SwVHxCu08nr2FXuUrNVaN6XK3MbnelbmLRjkiy7UZy6hkRmquwIMxW2RFK0cdsrU6E/s320/image4.JPG" width="320" /></a></div>
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Aimée Gogginshttp://www.blogger.com/profile/02279693415845082323noreply@blogger.com3tag:blogger.com,1999:blog-6795515934605382181.post-77925152594574485852015-09-28T19:46:00.002-07:002015-09-28T19:46:44.125-07:00Swapper Profile: Sole Anatrone + Recipes for Handmade Orecchiette Pasta and Broccoli Rabe Pesto<div class="separator" style="clear: both; text-align: center;">
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdt2ne5ktgGgFQUN0ipem-i6TPe7HEca5vlNGzM1iERmYPzAnpdoCk3KccsvMJxvTCU4X7fV2gD_Cl8G-Qs4BK1OFVP0DUmvzBECk482jAj2YCF0RlHOdbYmbBWjGYLDkKdtToJPf6QLM/s1600/sole+pic1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdt2ne5ktgGgFQUN0ipem-i6TPe7HEca5vlNGzM1iERmYPzAnpdoCk3KccsvMJxvTCU4X7fV2gD_Cl8G-Qs4BK1OFVP0DUmvzBECk482jAj2YCF0RlHOdbYmbBWjGYLDkKdtToJPf6QLM/s400/sole+pic1.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sole teaching a pasta-making class</td></tr>
</tbody></table>
<b style="font-family: Arial, sans-serif; line-height: 14.4pt;">Name:</b><span style="font-family: Arial, sans-serif; line-height: 14.4pt;"> Sole Anatrone</span><br />
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<br /></div>
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<span style="font-family: Arial, sans-serif;"><b>Home (+ hometown swap):</b>
I live and swap in San Francisco! </span><span style="font-family: 'Helvetica Neue';"><o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial, sans-serif;"><b>Profession:</b> I
am an adjunct professor of Italian cinema, literature and Women and Gender
Studies at UC Berkeley and San Francisco State University. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial, sans-serif;"><b>How did you first get
involved in food swapping? How long ago?</b> I think the first swap I attended was
about 4 years ago, here in San Francisco. I think I read about it in a local
food newsletter and thought, “That sounds so fun!” – because for me fun = food
+ people.</span><span style="font-family: 'Helvetica Neue';"><o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial, sans-serif;"><b>What did you make for
the last food swap and what inspired your choice?</b></span><span style="font-family: 'Helvetica Neue';"><o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif;">The last thing I made
for a swap was focaccia with three jars of topping: pesto, pickled eggplant,
and roasted red pepper. I try to make something different for each swap. In the
weeks leading up to the last swap I had been making a lot of focaccia and had
been loving the summer eggplant harvest so I thought I would put something
together with those items. <o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: Arial, sans-serif;">What’s your favorite thing about swapping?</span></b><span style="font-family: Arial, sans-serif;"> I love seeing recipes other people are testing out and being
inspired by their choices. I often go home and try to recreate or transform
some of the creations I tasted at the swap. The nice thing about the swap is
that it is one of the few spaces left where you can talk about and eat food without
being caught up in the world of commerce. I often use the swap as a testing
ground, trying out new recipes and looking for feedback (pop tarts was a fun
one!).</span></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq-9OilyTs6o9etlteVtG3lRGH8w6Fo-Om5DTBOVdmXdsG68-PFLw4uKL-IKlmgZl8IFuuOmIBtMqJer0_34U99y6phIYE1g6Rg_1qcmuYTjtUPI5u-gnzH8RpCnkIDVCDwgk-t0bEq5c/s1600/sole+pic.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq-9OilyTs6o9etlteVtG3lRGH8w6Fo-Om5DTBOVdmXdsG68-PFLw4uKL-IKlmgZl8IFuuOmIBtMqJer0_34U99y6phIYE1g6Rg_1qcmuYTjtUPI5u-gnzH8RpCnkIDVCDwgk-t0bEq5c/s400/sole+pic.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sole and her co-chef, Chris</td></tr>
</tbody></table>
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<b><span style="font-family: Arial, sans-serif;">Who or what most influences your cooking?</span></b><span style="font-family: Arial, sans-serif;"> My cooking is very much a product of my biography. I grew up in
Santa Cruz and in Italy, in my cooking that means an Italian palate with a
California-hippie attention to nutrition, balance and seasonal produce. This is
particularly clear in my pasta-making classes. Every couple months I lead a
series of classes with my friend and co-chef Chris. Under the name “Delizia SF”
we teach students how to make a variety of traditional Italian pastas and then
we put a little California spin on the sauces, side dishes and antipasti. These
classes bring me so much joy, we always have a wonderful time in the kitchen
and the class ends with a great big group meal. We started with orecchiette, a
semolina pasta my grandmother often made; most recently we made squash
tortelloni in a hazelnut and sage-butter sauce. For more info contact: </span><a href="mailto:deliziasf@gmail.com"><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">deliziasf@gmail.com</span></a><span style="font-family: Arial, sans-serif;"> or find us on <a href="https://www.facebook.com/deliziasf?ref=br_rs">Facebook</a>.<o:p></o:p></span></div>
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<b><span style="font-family: Arial, sans-serif;">What’s your favorite kitchen tool?</span></b><span style="font-family: Arial, sans-serif;"> My black wooden spoon. It is wide and round almost flat, the wood
feels good in my hand and doesn’t burn my tongue or get stained if I leave it
in tomato sauce. I love it! <o:p></o:p></span></div>
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<b><span style="font-family: Arial, sans-serif;">Your current flavor or ingredient obsession?</span></b><span style="font-family: Arial, sans-serif;"> Carrots have been particularly delicious this year. I am
currently roasting a batch for a carrot-pepper soup and have been tossing them
in just about everything from chile verde and ragù. Usually we think of roasted
carrots as being a fall food but these late summer carrots are so sweet; a nice
summer dish is to take roasted carrots and toss them with olive oil and my
herbed salt (rosemary, thyme, oregano and garlic) and add them to a salad of
charred corn and ricotta salata. <o:p></o:p></span></div>
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<b><span style="font-family: Arial, sans-serif;">Biggest food surprise?</span></b><span style="font-family: Arial, sans-serif;"> Jellyfish salad. I had no idea what to expect when I tried it for
the first time many years ago at little Japanese restaurant in the outer
Richmond. I was blown away but how delicious and textured the dish was, not too
salty and not slimy at all, just a little crunchy and deeply refreshing. I love
coming across ingredients that are new to me, that is a big part of why I love
to travel; last fall in Portugal my adventurous palate led me to discover
amazingly delicious warm cod and chic pea salad, and a deeply disappointing
candied egg yolks! Jellyfish salad was a wonderful surprise but definitely a
special-occasion dish! <o:p></o:p></span></div>
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<b><span style="font-family: Arial, sans-serif;">If the Rapture came tomorrow, what would your
last meal on earth be?</span></b><span style="font-family: Arial, sans-serif;"> My impulse is to list
the richer, saltier items that I save for special occasions: prosciutto, raw
oysters, Spanish-style clams in garlic and white wine, grilled tri-tip,
tortellini in brood… But if I'm honest I would probably want something comforting
(it is the end of the world after all!) so I might have a carbonara (with lots
of garlic, pancetta, pecorino and peas). </span><span style="font-family: 'Helvetica Neue';"><o:p></o:p></span></div>
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<b><span style="font-family: Arial, sans-serif;">When I'm not in the kitchen I'm _________.<o:p></o:p></span></b></div>
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<span style="font-family: Arial, sans-serif;">Teaching, reading, and
thinking about food in other parts of the city. </span><span style="font-family: 'Helvetica Neue';"><o:p></o:p></span></div>
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<b><span style="font-family: Arial, sans-serif;">Favorite local food experience</span></b><span style="font-family: Arial, sans-serif;">: Chile verde from Puerto Alegre; walnut bread with burrata and mushroom-truffle
honey from Beretta; and the Alemany Farmer’s Market.<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif;"><b>Recipe by Sole:</b></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRBDyRVNZP0XMkEniJIByVvPA7vhq8u5p8GBkcB0lQq_ADfNKQn1Dk2_8HCIFiYlngr6P9VmSpE8gcUmEBxLlkZUKnpoBBx03bvj82vYJCLKV48uOSQ46P1BCIOLm94Nan2K7nNS1q-0E/s1600/sole+pic2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRBDyRVNZP0XMkEniJIByVvPA7vhq8u5p8GBkcB0lQq_ADfNKQn1Dk2_8HCIFiYlngr6P9VmSpE8gcUmEBxLlkZUKnpoBBx03bvj82vYJCLKV48uOSQ46P1BCIOLm94Nan2K7nNS1q-0E/s400/sole+pic2.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: 12.8px;">Handmade Orcchiette with Broccoli Rabe Pesto</span></td></tr>
</tbody></table>
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<span style="font-family: Arial, sans-serif; line-height: 14.4pt;">Download Sole's recipe </span><a href="https://drive.google.com/file/d/0B6OnaOP_qf4RUlpEU0ZuTjRLRUE/view?usp=sharing" style="font-family: Arial, sans-serif; line-height: 14.4pt;">here</a><span style="font-family: Arial, sans-serif; line-height: 14.4pt;">.</span></div>
Aimée Gogginshttp://www.blogger.com/profile/02279693415845082323noreply@blogger.com5tag:blogger.com,1999:blog-6795515934605382181.post-45446477294397068642015-09-11T16:51:00.001-07:002015-09-11T16:57:41.827-07:00Swap recap: summertime eatin'With our next swap coming up on <a href="https://www.eventbrite.com/myevent?eid=18428532236">October 1st</a>, seemed high time to get up a recap post on our last swap...in July.<br />
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Not surprisingly, we had a lot of BBQ and hot sauces, a variety of things to scoop them up with, plus plenty of other summertime treats mixed in. Margarita mix, anyone?<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUDp9TmuuMDOilHEDTcBZrvvjvsuEjHRRw_oHdqEjDWqI_wKEG3LDjWGowbB9AdTuVbKGd2_Hf8Q-cgA9C5CIax7wLSe0u2PmwptyD7mUNdPe3giXpuCNkl8-6r0pecUBGnk88zbxVTr0/s1600/018.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUDp9TmuuMDOilHEDTcBZrvvjvsuEjHRRw_oHdqEjDWqI_wKEG3LDjWGowbB9AdTuVbKGd2_Hf8Q-cgA9C5CIax7wLSe0u2PmwptyD7mUNdPe3giXpuCNkl8-6r0pecUBGnk88zbxVTr0/s400/018.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Take your pick, BBQ 3x by Kelly</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivJy3QnUrG1hStZ7BILscBN0N1zNEZ1-FTeRPtFHlsncjgDY6HPK6XPBgS-IdTXp1NAryHE3oMb2WDWgQ-5Ku6EkUJP6swyWaXxK2GfdBCuiZU89erKUDRReI-gIabkoOFnwx_eTsg_8M/s1600/010.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivJy3QnUrG1hStZ7BILscBN0N1zNEZ1-FTeRPtFHlsncjgDY6HPK6XPBgS-IdTXp1NAryHE3oMb2WDWgQ-5Ku6EkUJP6swyWaXxK2GfdBCuiZU89erKUDRReI-gIabkoOFnwx_eTsg_8M/s400/010.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bourbon BBQ by Stephanie</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjADdyUdXZHcRHhS1m6Fjo2P5xInjj8DlgAIXyQ6lYdAtKE72JvtCw58OZUFfX9t8_LzOzb8gXRllcJDWTiOe4e3btbIb5etaoZgFpc0qecghEKHwdpdAuq-YfRLMKl7FGTD23nKMdFMC4/s1600/040.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjADdyUdXZHcRHhS1m6Fjo2P5xInjj8DlgAIXyQ6lYdAtKE72JvtCw58OZUFfX9t8_LzOzb8gXRllcJDWTiOe4e3btbIb5etaoZgFpc0qecghEKHwdpdAuq-YfRLMKl7FGTD23nKMdFMC4/s400/040.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jalapeño hot (!) sauce by Hima</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Zkpm_X3EQp3f677efjLxHaaHQJRydYNgLxBaTehdnPXsknVPhCw_xY_TJITWhWIUeJzsVlZ8I7oztRoWjKdUAb84BofCmGjXd0BGVU12b0AM1QngM92QxIusO41ObgIcNiYNGkf80ww/s1600/021.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Zkpm_X3EQp3f677efjLxHaaHQJRydYNgLxBaTehdnPXsknVPhCw_xY_TJITWhWIUeJzsVlZ8I7oztRoWjKdUAb84BofCmGjXd0BGVU12b0AM1QngM92QxIusO41ObgIcNiYNGkf80ww/s400/021.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apricot Lime Margarita Mix by Kari</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgXOmxQuDM4OXAjMYB6zM4kjLlAAvIgrC9LHjhmzHF5Tlv9-zl_OQoCNmPrZz-elmXUMbHNzBaVr-_-8GCVSVGSDklX5B31newMICZWOmMcgxX6U1cZETzMEPkzPhp84szZX90UMK2TlY/s1600/031.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgXOmxQuDM4OXAjMYB6zM4kjLlAAvIgrC9LHjhmzHF5Tlv9-zl_OQoCNmPrZz-elmXUMbHNzBaVr-_-8GCVSVGSDklX5B31newMICZWOmMcgxX6U1cZETzMEPkzPhp84szZX90UMK2TlY/s400/031.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A trio of toppings with focaccia by Sole</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZd78f9eyFa-43K2gLXFKihBFYri651e0HfAaSWYFwexufk1a-i4NBDJDdfgjZdDR-zR41R0HmTI-r6cwz_5uKr2iacboMPXMtTtkSOHw9fRkNmpcLFRirnxESb4aJF-pwmwFQ2UL2Mhg/s1600/007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZd78f9eyFa-43K2gLXFKihBFYri651e0HfAaSWYFwexufk1a-i4NBDJDdfgjZdDR-zR41R0HmTI-r6cwz_5uKr2iacboMPXMtTtkSOHw9fRkNmpcLFRirnxESb4aJF-pwmwFQ2UL2Mhg/s400/007.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet-and-sour red onion jam and blueberry cinnamon shrub by Aimée</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVvW7j9M6lBvq5ik6DCZHZEmQaEfyyH-DAfsp3k8EvmOsU6tKo_zBANoDO0MKGxTevoLnPttyltnVVW1kJtK0FLlacLJ3lSDGcE_9PbTZY1_xcZ7QAobG4fkkkdDH50mgqBthbfAQ5om0/s1600/014.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVvW7j9M6lBvq5ik6DCZHZEmQaEfyyH-DAfsp3k8EvmOsU6tKo_zBANoDO0MKGxTevoLnPttyltnVVW1kJtK0FLlacLJ3lSDGcE_9PbTZY1_xcZ7QAobG4fkkkdDH50mgqBthbfAQ5om0/s400/014.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Curtido (fermented red cabbage relish) by Erin</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDOYt8AUR1cSEYVaoAzdBXQ_arAR6T1d4YaSdW8xWxWMLINrwtM3jI1WHq5mkKMMhEjDTw57B2uSUnIkMIYJERTCDzfZl0sVUaZT92ovK78zgfRRIAndGi3ytAYp06i8OK8K6xaFRecHM/s1600/043.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDOYt8AUR1cSEYVaoAzdBXQ_arAR6T1d4YaSdW8xWxWMLINrwtM3jI1WHq5mkKMMhEjDTw57B2uSUnIkMIYJERTCDzfZl0sVUaZT92ovK78zgfRRIAndGi3ytAYp06i8OK8K6xaFRecHM/s400/043.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pickled lemons, orange confit and more by Yael</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhko24WmgujS4oHnibY6j-3m3Ps5lZKGfgkDPTnJL0ra7KvuMdj9sS-i1OPr1lm2Oe1ukRQT3Ux8tB_3nNxavOLCoGA90V1dppdfJ341dkTp0wY9KFVKzVJNMtQQElGN8Xy93whtze1djs/s1600/046.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhko24WmgujS4oHnibY6j-3m3Ps5lZKGfgkDPTnJL0ra7KvuMdj9sS-i1OPr1lm2Oe1ukRQT3Ux8tB_3nNxavOLCoGA90V1dppdfJ341dkTp0wY9KFVKzVJNMtQQElGN8Xy93whtze1djs/s400/046.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shrimp chicken rolls by Dee</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhJ-J7ltBKw3sCd_oNQmI2U0otZe6uBfTQHTJvVYcbQgV4uwqeYl1hboeIXvtqe2JglZMTQWoDVs5abOK37fBFXqAqTMN1qsg2vPra8_q29JSC90KYg3ih_Fm84gLQ8-td4A5PYd5gSuw/s1600/015.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhJ-J7ltBKw3sCd_oNQmI2U0otZe6uBfTQHTJvVYcbQgV4uwqeYl1hboeIXvtqe2JglZMTQWoDVs5abOK37fBFXqAqTMN1qsg2vPra8_q29JSC90KYg3ih_Fm84gLQ8-td4A5PYd5gSuw/s400/015.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apricot jalapeño savory jam by Erin</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhePrmuUq6kT6pI8xyknApQQ67Pnb283lBQ6XZlBx6F-jtq0g1x9EvQijXAaO6K3T6LGydUusFcLxt83T5-Wqf72LzY_gfBqvJ9BWuASd1QTE7r8XaothKX0ZlhTgPCPLl9m89GK-IKe-g/s1600/020.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhePrmuUq6kT6pI8xyknApQQ67Pnb283lBQ6XZlBx6F-jtq0g1x9EvQijXAaO6K3T6LGydUusFcLxt83T5-Wqf72LzY_gfBqvJ9BWuASd1QTE7r8XaothKX0ZlhTgPCPLl9m89GK-IKe-g/s400/020.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apricot almond protein balls by Kari</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEienZy95MbgezqLobDGERIvW2ZLxhvPyE1GQtpSrZU3MKd7VbgxdwUEebL7DgCEENUjJZTE6Cc5rnY06lGz13pQq2jPWGvHgB0lDdQsOOIOTLYUOEiXEMF8nSYM-JgBBBklpvFNAqXQd7c/s1600/026.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEienZy95MbgezqLobDGERIvW2ZLxhvPyE1GQtpSrZU3MKd7VbgxdwUEebL7DgCEENUjJZTE6Cc5rnY06lGz13pQq2jPWGvHgB0lDdQsOOIOTLYUOEiXEMF8nSYM-JgBBBklpvFNAqXQd7c/s400/026.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Savory salmon & cream cheese madeleines by J.K.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4feT8KsHzf8Ch2af7L38mAR5WFZj1Y5M9qawtSD_qwtdmGn9Q0Ek8YGE1wmTRnhDqXa2gTrr85olxCiysSZ0-J9CZEzZ96mbpXm3eVt5PUSZlldWntMFBRXUqkXF-ukVtMfcGDxp9Mn8/s1600/027.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4feT8KsHzf8Ch2af7L38mAR5WFZj1Y5M9qawtSD_qwtdmGn9Q0Ek8YGE1wmTRnhDqXa2gTrr85olxCiysSZ0-J9CZEzZ96mbpXm3eVt5PUSZlldWntMFBRXUqkXF-ukVtMfcGDxp9Mn8/s400/027.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beautiful bread loaves by J.K.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFEsEvReytVlZCdrR_Z7hvL3ldUCHAJQrxzv8ZEZoJ-UrgXYm1Luc6-PyI4Ji8H2qHx_Wvml68-xc0xVI4jQPo3mcn2marjMUlaQoRrTTDHcGb5sFnlxK3vv5zrfMGMFxmXabknamkwVs/s1600/037.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFEsEvReytVlZCdrR_Z7hvL3ldUCHAJQrxzv8ZEZoJ-UrgXYm1Luc6-PyI4Ji8H2qHx_Wvml68-xc0xVI4jQPo3mcn2marjMUlaQoRrTTDHcGb5sFnlxK3vv5zrfMGMFxmXabknamkwVs/s400/037.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Delectable truffles by Becky</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2FtPRDZ9OIz-xq0bl8wHDMNMfV8l59_knA-wQ8fVM8NNMJJNCdpV57UNMjjPKN6XQUDMlVDdT19OYVldP2Gx42uEMn4nqicXkICQkyiR-sbTTvODG9B1N-QAy0mJQhuO2VKXD0cAlqkU/s1600/038.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2FtPRDZ9OIz-xq0bl8wHDMNMfV8l59_knA-wQ8fVM8NNMJJNCdpV57UNMjjPKN6XQUDMlVDdT19OYVldP2Gx42uEMn4nqicXkICQkyiR-sbTTvODG9B1N-QAy0mJQhuO2VKXD0cAlqkU/s400/038.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fig newtons and seed bread by Molly</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4B79N6kmx0utl7xMMzXluFVNCbmfFFg81EzMkuf4uZI_K-gytlm-r2Hr8fTpZKjd7cNPHKhz_Ssa_Edk-sbjKvWX85l4LT93nLfYK90nHUO9FYyswUiQ5M0_hLdh3jh8pqdfxGoAJ71E/s1600/045.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4B79N6kmx0utl7xMMzXluFVNCbmfFFg81EzMkuf4uZI_K-gytlm-r2Hr8fTpZKjd7cNPHKhz_Ssa_Edk-sbjKvWX85l4LT93nLfYK90nHUO9FYyswUiQ5M0_hLdh3jh8pqdfxGoAJ71E/s400/045.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Collecting bids</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq-IpAWqxl79D0gRKlYmSV3qvcbv1IgBmV9qEb3C21zr5fJhEiKa4G-Bwma0C-lVgUnfBdG3tHz9ysMRXBJFE9vD7HFBceFUMyHfbhnFS1HCZLcwkrgpm3y0BIeGyIk-tqQulfqU5uQ2I/s1600/016.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq-IpAWqxl79D0gRKlYmSV3qvcbv1IgBmV9qEb3C21zr5fJhEiKa4G-Bwma0C-lVgUnfBdG3tHz9ysMRXBJFE9vD7HFBceFUMyHfbhnFS1HCZLcwkrgpm3y0BIeGyIk-tqQulfqU5uQ2I/s400/016.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheese penny crackers by Kate</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBIS-65KGNhfn0mkB34Xknw-eUwib1L86NbghHdpgW1-GExD3tYbqDHdqFa-5QgAu4In4njN9S5hf7Aog6XBZSYB5R79iJ5mV0aTQL4hE8yOVEvzTgTu3j7Vm7iCYEOHtKlYyiqcmnVUk/s1600/022.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBIS-65KGNhfn0mkB34Xknw-eUwib1L86NbghHdpgW1-GExD3tYbqDHdqFa-5QgAu4In4njN9S5hf7Aog6XBZSYB5R79iJ5mV0aTQL4hE8yOVEvzTgTu3j7Vm7iCYEOHtKlYyiqcmnVUk/s400/022.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lavender shortbread and lemon rosemary shortbread by Deanna</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7rT_tnwB8BDJlktMPQBkyWLQkRVlJP43c6TdriIXGakM-7PVhQ0wk3dLNRkrbf7BWDqf5I7XIHImjMlEJFWxL-KqZ5PBeQ5UhDJyhykOO7aCUbolEn3KN_haNYcfjmLQpbmkvo8zwawI/s1600/salt.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7rT_tnwB8BDJlktMPQBkyWLQkRVlJP43c6TdriIXGakM-7PVhQ0wk3dLNRkrbf7BWDqf5I7XIHImjMlEJFWxL-KqZ5PBeQ5UhDJyhykOO7aCUbolEn3KN_haNYcfjmLQpbmkvo8zwawI/s400/salt.jpg" width="386" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fennel and other flavored salts by Yosh</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRRclROFqz73Fs30wzKU7-C_tFv9bvqxjWgXkhh4w9WOF2xMSMS2DSLrgMXGvis_w-pYMaZL2mtVzEViE9IylHzAijx9FBrDYlTHTEuUVdswsGKMfZvJ0Z5-7PaEkr-pfcMs4HuJlSqrM/s1600/041.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRRclROFqz73Fs30wzKU7-C_tFv9bvqxjWgXkhh4w9WOF2xMSMS2DSLrgMXGvis_w-pYMaZL2mtVzEViE9IylHzAijx9FBrDYlTHTEuUVdswsGKMfZvJ0Z5-7PaEkr-pfcMs4HuJlSqrM/s400/041.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hibiscus syrup by Tina</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUWRs5NENkYw4BGArIyFJU7XL9T7BkZ5DbML6iQ4-9YnVfLVgQA4wRZYH1ec50zGuQuNhBcdU-efN_DBGjM4xe65S_lomuCpS8Gsa1h4X_xQ3ZFfzrf5u49qH_xmkYbI-UmSEOclUb-oE/s1600/023.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUWRs5NENkYw4BGArIyFJU7XL9T7BkZ5DbML6iQ4-9YnVfLVgQA4wRZYH1ec50zGuQuNhBcdU-efN_DBGjM4xe65S_lomuCpS8Gsa1h4X_xQ3ZFfzrf5u49qH_xmkYbI-UmSEOclUb-oE/s400/023.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Swappers preparing their stations</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT5DsQifNGASoU0YHQ4PYXvSGsZHCHip0_op7M07M2VJITd6f469PZTSAnw35KhOc0Rf4ufu-lsrdw5AllmLxNjKW2YoxEPjy3fLVadKJSL3gkQx6bl7oeia2_ekM_Te9raveCllqTmoc/s1600/047.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT5DsQifNGASoU0YHQ4PYXvSGsZHCHip0_op7M07M2VJITd6f469PZTSAnw35KhOc0Rf4ufu-lsrdw5AllmLxNjKW2YoxEPjy3fLVadKJSL3gkQx6bl7oeia2_ekM_Te9raveCllqTmoc/s400/047.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Socializin' during the potluck</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi98Z6gNTJ7jeeD81-s9uZaNOaCEQrc8p_ZwgcJeYRJPRAApS3pljZTHNJv94rfVPfxQERyMx7AgiYdUKRf9atsnl0eRMq_twBCybvLTapWGoJdOVP4A-1S9sYBvEYEK2Rr5ZU-iUSZ6rU/s1600/052.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi98Z6gNTJ7jeeD81-s9uZaNOaCEQrc8p_ZwgcJeYRJPRAApS3pljZTHNJv94rfVPfxQERyMx7AgiYdUKRf9atsnl0eRMq_twBCybvLTapWGoJdOVP4A-1S9sYBvEYEK2Rr5ZU-iUSZ6rU/s400/052.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here's a what I came with vs. what I left with shot</td></tr>
</tbody></table>
<br />
Can't wait to do it all over again!Aimée Gogginshttp://www.blogger.com/profile/02279693415845082323noreply@blogger.com1tag:blogger.com,1999:blog-6795515934605382181.post-59056624044020735192015-04-04T15:58:00.000-07:002015-04-04T19:23:42.452-07:00Swapper Profile: Diana Dinh + Quince Tarte Tatin Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEcrd66hD9EX6Jb8IDGyYmQ1ofiulXiAo_NvYkapiRFZVgIrmtsoXTvzB7upN4Vte0bBUwsnQXY4Wtjj0zO4sNhXk64c-aLmeEyOskFqkuVN7tGAkUuMdTo1mswwX2ftBSThNFYk2Po1Q/s1600/Portrait+at+Camont.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEcrd66hD9EX6Jb8IDGyYmQ1ofiulXiAo_NvYkapiRFZVgIrmtsoXTvzB7upN4Vte0bBUwsnQXY4Wtjj0zO4sNhXk64c-aLmeEyOskFqkuVN7tGAkUuMdTo1mswwX2ftBSThNFYk2Po1Q/s1600/Portrait+at+Camont.jpg" height="320" width="320" /></a></div>
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<span style="font-family: Arial, sans-serif; font-size: 10pt;"><b>Home (+ hometown swap):</b>
San Francisco, CA</span><span style="font-family: 'Segoe UI', sans-serif; font-size: 10pt;"><o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 10pt;"><b>Profession:</b> Connecting
people and processes within the tech start-up world.</span><span style="font-family: 'Segoe UI', sans-serif; font-size: 10pt;"><o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 10pt;"><b>How did you first get
involved in food swapping? How long ago?</b></span><span style="font-family: 'Segoe UI', sans-serif; font-size: 10pt;"><o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 10pt;">I can't even remember
how I initially found out about the SF Food Swap, but seeing that I obsessively
trawl the internet for food-related things, it was only a matter of time before
I got reeled in. My first swap was in 2012. I made balsamic roasted
strawberries and baked biscuits for samples. I remember being so awed by the thoughtful
creations: vanilla kumquat compote, candy cap mushroom cookies, sugar-frosted
flowers...</span><span style="font-family: 'Segoe UI', sans-serif; font-size: 10pt;"><o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 10pt;"><b>What did you make for
the last food swap and what inspired your choice?</b></span><span style="font-family: 'Segoe UI', sans-serif; font-size: 10pt;"><o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 10pt;">I made two things: a
savory eggplant spread and miso caramel. I've had a long-time love affair with
eggplant and had recently made baba ghanoush without tahini simply because I
hadn't any handy. To make up for it, I amped up the paprika. The result was so
delicious that I wanted to make more of it and share. As for the miso caramel,
I'm a baker at heart, so my mind tends to sway towards the sweet for food
swaps. However, I wanted to make something slightly off the beaten trail, and
miso pairs so well with the savory smokiness of a dark caramel. </span><span style="font-family: 'Segoe UI', sans-serif; font-size: 10pt;"><o:p></o:p></span></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyjU23yInPLGjt5PbnXqXw6E54yqBmUMUpIvvlIVtx54zXeZXHYU2Zg01fVRVll-n3KbKJQ85oYV_rBiNzHSgY4825TEpwTHcGBxBS-Peu8Fec5pmHNAsgMgRtd6ZIlt-XSV_6TtOI-Lo/s1600/052.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyjU23yInPLGjt5PbnXqXw6E54yqBmUMUpIvvlIVtx54zXeZXHYU2Zg01fVRVll-n3KbKJQ85oYV_rBiNzHSgY4825TEpwTHcGBxBS-Peu8Fec5pmHNAsgMgRtd6ZIlt-XSV_6TtOI-Lo/s1600/052.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Savory eggplant at the March 2015 swap</td></tr>
</tbody></table>
<b style="background-color: white; font-family: Arial, sans-serif; font-size: 10pt; line-height: 14.4pt;">What’s your favorite
thing about swapping?</b><br />
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<span style="font-family: Arial, sans-serif; font-size: 10pt;">I really love the
creative inspiration I get from going to a food swap. It's a great opportunity
to use ingredients (cara cara orange mostarda, chocolate adobo...) that I
wouldn't have made myself. </span><span style="font-family: 'Segoe UI', sans-serif; font-size: 10pt;"><o:p></o:p></span></div>
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<b><span style="font-family: Arial, sans-serif; font-size: 10pt;">Who or what most
influences your cooking?</span><span style="font-family: 'Segoe UI', sans-serif; font-size: 10pt;"><o:p></o:p></span></b></div>
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<span style="font-family: Arial, sans-serif; font-size: 10pt;">I read about food
voraciously, devouring cookbooks, food history books, food politics books. But
I think my cooking has been most strongly shaped by three people: my mother; my
butchery/charcuterie guru, Kate; and my friend and food soul mate, Jon. Growing
up, I was my mother's unknowing sous chef, washing and prepping all manner of
Asian greens and cleaning cuts of meat as she turned out amazing Vietnamese
dishes. I spent a month learning to butcher and make charcuterie with Kate in
Gascony. In addition to getting me technically attuned to pig anatomy and my
boning knife, she's taught me volumes about what it means to cook good food.
Lastly, it was Jon who pulled me into the culinary milieux of San Francisco,
convincing me at the tender age of twenty-one that I</span><span style="font-family: Arial, sans-serif; font-size: 10pt;"> </span><i><span style="font-family: Arial, sans-serif; font-size: 10pt;">must</span></i><span style="font-family: Arial, sans-serif; font-size: 10pt;"> invest in a KitchenAid stand mixer and food processor (of
course, he was right). </span><span style="font-family: 'Segoe UI', sans-serif; font-size: 10pt;"><o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixNwP7hGh6Xej6yLiq1S21MJYed85-P7tHAgV_WyGNqSnG5yYcUL308Db8zRd1yky8zscntvMaWVlBcFOF0qefOMZEb2wm_6RJs8cUzCi-NyOvaoTGT0B5_dDVr7Z9j-pUocT0F7hVpz4/s1600/Food+Swap_Display.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixNwP7hGh6Xej6yLiq1S21MJYed85-P7tHAgV_WyGNqSnG5yYcUL308Db8zRd1yky8zscntvMaWVlBcFOF0qefOMZEb2wm_6RJs8cUzCi-NyOvaoTGT0B5_dDVr7Z9j-pUocT0F7hVpz4/s1600/Food+Swap_Display.jpg" height="345" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Balsamic Roasted Strawberries with Baked Biscuits</td></tr>
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<span style="font-family: Arial, sans-serif; font-size: 10pt;"><b>What’s your favorite
kitchen tool?</b></span><span style="font-family: 'Segoe UI', sans-serif; font-size: 10pt;"><o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 10pt;">My stand mixer should be
a given, seeing that I bake as much as I do. I also love my chef's knife (a
Global) and bench scraper (it makes even the untidiest surfaces tidy!). </span><span style="font-family: 'Segoe UI', sans-serif; font-size: 10pt;"><o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 10pt;"><b>Your current flavor or
ingredient obsession?</b></span><span style="font-family: 'Segoe UI', sans-serif; font-size: 10pt;"><o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 10pt;">After years of riding
the Californian-Italian-New American high, I'm finding my passion newly renewed
in South East Asian flavors. The brightness, the pungency one finds in food
from that corner of the world is unlike any other flavor profile. </span><span style="font-family: 'Segoe UI', sans-serif; font-size: 10pt;"><o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 10pt;"><b>Biggest food surprise?</b></span><span style="font-family: 'Segoe UI', sans-serif; font-size: 10pt;"><o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 10pt;">Spanish tapas. Without a
firm foothold in the US and with an unfortunate run of uninformed eating
choices as a college student in Barcelona, tapas fell vertiginously low in my
eyes. In my then-quite limited experience, tapas were overly heavy: a mess of
potatoes, cheese, and grease. They remained decried for nearly a decade, until
I returned to Barcelona with a tapas treasure map drawn out by Jon. The ah-ha
moment was reached, and not long after cemented in the celebrated pintxos bars
of San Sebastian. I was so incredibly wrong about tapas. </span><span style="font-family: 'Segoe UI', sans-serif; font-size: 10pt;"><o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial, sans-serif; font-size: 10pt;"><b>If the Rapture came
tomorrow, what would your last meal on earth be?</b></span><span style="font-family: 'Segoe UI', sans-serif; font-size: 10pt;"><o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 10pt;">I would begin with a
Lebanese mezze spread: hummus topped with lamb and pine nuts, roasted eggplants
in warmed yogurt, muhammara, kibbeh, and pomegranate roasted starlings. I would
want this with nargile. Then, I would move on to a main course of Vietnamese
caramel-braised pork shoulder on the tenderest white rice, with a bowl of
simple greens soup on the side. For dessert, I would have quince tarte tatin
with a scoop of the velvetiest vanilla ice-cream. There would be a loaf of
challah throughout the whole meal. </span><span style="font-family: 'Segoe UI', sans-serif; font-size: 10pt;"><o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial, sans-serif; font-size: 10pt;"><b>When I'm not in the
kitchen I'm _________.</b></span><span style="font-family: 'Segoe UI', sans-serif; font-size: 10pt;"><o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 10pt;">Reading at Thoroughbread
and Pastry or The Mill, hiking at Mt. Tam, or perhaps biking to Ocean Beach
with my husband. </span><span style="font-family: 'Segoe UI', sans-serif; font-size: 10pt;"><o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 10pt;"><b>Favorite local food
experience:</b></span><span style="font-family: 'Segoe UI', sans-serif; font-size: 10pt;"><o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 10pt;">Two things make me
indescribably happy about living and eating in San Francisco: ice-cream from
Mr. and Mrs. Miscellaneous and the Noe Street evening farmer's market. </span><span style="font-family: 'Segoe UI', sans-serif; font-size: 10pt;"><o:p></o:p></span></div>
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<span style="font-family: 'Segoe UI', sans-serif; font-size: 10pt;"><b><br /></b></span></div>
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<span style="font-family: 'Segoe UI', sans-serif; font-size: 10pt;"><b>Recipe by Diana: </b></span></div>
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<b style="font-family: Arial, sans-serif; font-size: 10pt;"><i>Quince Tarte Tatin</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilbtEV1iiHPF1-LlOGUxNzy99lX8izbbiMIV9ogbdMmg0xeiiEUNLRU8Ba9t1ovggUR9ZqqBeTN4XhHjd8NmcfEnIPUGZRR9Ak0fwLXPTuYzmZuTxK-UUs2B6krcoVqMg7m5_yhxIXQPU/s1600/Tarte3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilbtEV1iiHPF1-LlOGUxNzy99lX8izbbiMIV9ogbdMmg0xeiiEUNLRU8Ba9t1ovggUR9ZqqBeTN4XhHjd8NmcfEnIPUGZRR9Ak0fwLXPTuYzmZuTxK-UUs2B6krcoVqMg7m5_yhxIXQPU/s1600/Tarte3.jpg" height="300" width="400" /></a></div>
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<span style="color: #383838; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">For the crust:</span><span style="color: #383838; font-family: "Segoe UI","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="color: #383838; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients:</span><span style="color: #383838; font-family: "Segoe UI","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #383838; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">236 grams flour</span><span style="color: #383838; font-family: "Segoe UI","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #383838; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #383838; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">3/4 T. sugar</span><span style="color: #383838; font-family: "Segoe UI","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #383838; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">3/4 t. salt</span><span style="color: #383838; font-family: "Segoe UI","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #383838; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">168 grams butter
(also, 3/4 c.)</span><span style="color: #383838; font-family: "Segoe UI","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #383838; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #383838; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Ice water</span><span style="color: #383838; font-family: "Segoe UI","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="color: #383838; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Method:</span><span style="color: #383838; font-family: "Segoe UI","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #383838; font-family: "Segoe UI","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Segoe UI";">1.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="color: #383838; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">In a food processor, combine flour, sugar, and
salt and pulse to mix evenly</span><span style="color: #383838; font-family: "Segoe UI","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #383838; font-family: "Segoe UI","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Segoe UI";">2.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="color: #383838; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Cut butter into 1/2 inch cubes and add to
flour mixture. Pulse until coarse, pebbly texture is achieved (~5-7 times)</span><span style="color: #383838; font-family: "Segoe UI","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #383838; font-family: "Segoe UI","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Segoe UI";">3.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="color: #383838; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Add 3 tablespoons ice water to flour butter
mixture and pulse (~10 times). Add additional ice water tablespoon by
tablespoon, pulsing a few times between each addition. The dough should just
come together; be careful not to add too much water or else the texture of the
crust will be gluey and sticky rather than flaky and delicious. </span><span style="color: #383838; font-family: "Segoe UI","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #383838; font-family: "Segoe UI","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Segoe UI";">4.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="color: #383838; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Dump dough out onto sheet of plastic wrap,
molding into an inch thick disc. Try to handle the dough as little as possible;
you want to keep it nice and cold for texture. </span><span style="color: #383838; font-family: "Segoe UI","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #383838; font-family: "Segoe UI","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Segoe UI";">5.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="color: #383838; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Refrigerate until firm, at least 30 minutes</span><span style="color: #383838; font-family: "Segoe UI","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9MX5SAoUjF8Zh2Ytr-0CWp-hNw5cRL2MjSs9yFQzcKonPHx_-pbqe02s4ndMWNAQdjzWBuB2BUdcnM6UVgtOmxJFNfvJfYg5HcZGOy2M2dbcFEtxvyfDO3WdsjaQAZdNlrZ3jEl19xAY/s1600/Tarte1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9MX5SAoUjF8Zh2Ytr-0CWp-hNw5cRL2MjSs9yFQzcKonPHx_-pbqe02s4ndMWNAQdjzWBuB2BUdcnM6UVgtOmxJFNfvJfYg5HcZGOy2M2dbcFEtxvyfDO3WdsjaQAZdNlrZ3jEl19xAY/s1600/Tarte1.jpg" height="300" width="400" /></a></div>
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<span style="color: #383838; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">For the tart:</span><span style="color: #383838; font-family: "Segoe UI","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="color: #383838; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients:</span><span style="color: #383838; font-family: "Segoe UI","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #383838; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">6 medium-sized apples
(I like Granny Smiths or Pink Lady’s)</span><span style="color: #383838; font-family: "Segoe UI","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #383838; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #383838; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">1 1/2 sticks butter</span><span style="color: #383838; font-family: "Segoe UI","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 18.85pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 24.0pt; margin-right: 0in; margin-top: 0in; mso-list: l2 level1 lfo3; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #383838; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #383838; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">1 1/2 cups sugar</span><span style="color: #383838; font-family: "Segoe UI","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<br /></div>
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<span style="color: #383838; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Method:</span><span style="color: #383838; font-family: "Segoe UI","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #383838; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #383838; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Preheat your oven to
375F</span><span style="color: #383838; font-family: "Segoe UI","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 18.85pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 24.0pt; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo4; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #383838; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #383838; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Peel, core, and
quarter your apples and set aside</span><span style="color: #383838; font-family: "Segoe UI","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 18.85pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 24.0pt; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo4; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #383838; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #383838; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">In a cast-iron or
other heat-proof skillet (mine is 12 inches wide), melt butter over
medium-low heat</span><span style="color: #383838; font-family: "Segoe UI","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #383838; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #383838; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Take off heat and add
sugar, stirring (a wooden spoon is good here) to incorporate</span><span style="color: #383838; font-family: "Segoe UI","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #383838; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #383838; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Bring the skillet back
over medium heat, letting the sugar and butter melt together into a light
golden brown caramel. Timing is everything here; watch for the color to turn.
Wait a minute too long and you will have burnt caramel. This should take about
7-10 minutes </span><span style="color: #383838; font-family: "Segoe UI","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #383838; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #383838; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Add the apple quarters
core side up, packing the skillet as densely as you can. I like to make two
concentric circles</span><span style="color: #383838; font-family: "Segoe UI","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #383838; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #383838; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Let the apples and caramel
meld together, about 5-7 minutes. You should notice a slight shrinking of the
apples. Now would be a good time to add any extra slices if you find yourself
with more room in the skillet</span><span style="color: #383838; font-family: "Segoe UI","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #383838; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #383838; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">While the apples and
caramel marry, take out your pie dough and roll it out to the size of your
skillet. You want it to be somewhere between 1/4 and 1/2 inch thick</span><span style="color: #383838; font-family: "Segoe UI","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #383838; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #383838; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Carefully drape the
pie dough over the apples, using a fork to seal any gaps between the dough and
the edge of the skillet</span><span style="color: #383838; font-family: "Segoe UI","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #383838; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #383838; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Place the skillet in
the center rack of the oven and bake until the crust is a lovely golden color,
about 25-30 minutes</span><span style="color: #383838; font-family: "Segoe UI","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #383838; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #383838; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Immediately flip the
tart out onto a dish or another appropriate serving platter, taking extra care
with the hot skillet and caramel</span><span style="background-color: transparent; font-family: 'Times New Roman', serif; font-size: 11pt;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC2ggrUsBW-gRj4BHn0y5jjHP3bmx648vFXAzhb5vYQqDobUtoFIOjagXQ-JSyI6htayleQwSIFCA0nziazKBBxrqm6hfcAriu6RC0MTaKFN38mdvm9ItvBXoFa4wxLfuyND6VU_QJPco/s1600/Tarte2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC2ggrUsBW-gRj4BHn0y5jjHP3bmx648vFXAzhb5vYQqDobUtoFIOjagXQ-JSyI6htayleQwSIFCA0nziazKBBxrqm6hfcAriu6RC0MTaKFN38mdvm9ItvBXoFa4wxLfuyND6VU_QJPco/s1600/Tarte2.jpg" height="300" width="400" /></a></div>
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Aimée Gogginshttp://www.blogger.com/profile/02279693415845082323noreply@blogger.com4tag:blogger.com,1999:blog-6795515934605382181.post-45211321348852239092014-06-14T21:55:00.000-07:002014-06-14T22:05:01.233-07:00May swap recapEven though we've been hosting food swaps in San Francisco for over 3 years now (!), I'm always surprised and impressed by the creativity of my fellow swappers. And, I'm always interested to see what "themes" naturally emerge from a diverse and essentially disparate crowd. The theme of the May swap was definitely 'booze-related'. From handcrafted bitters and infused vodka, to <a href="http://www.simplyrecipes.com/recipes/nocino/"><i>nocino</i></a> and <a href="http://nourishedkitchen.com/how-to-make-jun-tea/" style="font-style: italic;">jun</a> and liqueurs, we enjoyed some tasty libations.<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQwe_80n3tHZj3tzkVPo7H0ehJvDZk-z_RMzUZ3VPl4iopXjD1OKuEYegblATq_enh7f_-WBtH6yObH3jesDOv3N66QGPCM0zRjv1nxoaVBVWnBzYyllgERXkGydFEINMDa7FONm3-WdU/s1600/043.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQwe_80n3tHZj3tzkVPo7H0ehJvDZk-z_RMzUZ3VPl4iopXjD1OKuEYegblATq_enh7f_-WBtH6yObH3jesDOv3N66QGPCM0zRjv1nxoaVBVWnBzYyllgERXkGydFEINMDa7FONm3-WdU/s1600/043.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ginger Liqueur by <a href="http://homemadetrade.blogspot.com/2014/05/swapper-profile-andrea-bornschlegel.html">Andrea</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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrx3My6FVS75V2gxo1HtRYofrJlpfmF4CWiOO8T6h4ZmjXmnb5pkgC2X7mWgLbqnoGjU8o5ImlSN7qUgNEo12AfmZdBajcu8B3lR5EWGEDv2UBHI4TyTDG1XaYFBcUnRVT1lOhdDdKMPU/s1600/015.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrx3My6FVS75V2gxo1HtRYofrJlpfmF4CWiOO8T6h4ZmjXmnb5pkgC2X7mWgLbqnoGjU8o5ImlSN7qUgNEo12AfmZdBajcu8B3lR5EWGEDv2UBHI4TyTDG1XaYFBcUnRVT1lOhdDdKMPU/s1600/015.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jun by Adal</td></tr>
</tbody></table>
<br />
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBgF3lpXpBqYMQHWxKzwsERcDH2n1TcyTHCIP8LyG9JAutrVL_1Zfn0GnBsVPEjz37HpVFAY77QXx41TdKeJo6n7M-heRQ2w9jNyYTY2SCpgaeFGzfuxSJUU9qDKTD5TOdjw4fU28XpbQ/s1600/055.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBgF3lpXpBqYMQHWxKzwsERcDH2n1TcyTHCIP8LyG9JAutrVL_1Zfn0GnBsVPEjz37HpVFAY77QXx41TdKeJo6n7M-heRQ2w9jNyYTY2SCpgaeFGzfuxSJUU9qDKTD5TOdjw4fU28XpbQ/s1600/055.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nocino by Bowen</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
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<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlc-qkmwDH53H6vWuom0TwHU5K28kLh8SgyFvkqeR153IfR4x1IbEhZcReIoXGO-jF6dTd9y6FKfP6i0AKP7UVwCp_QbEuem8SnNG4yN5GNY-vBLWt7ZVOEhJ08D1M3rSEa0Ou4AaLtiM/s1600/003.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlc-qkmwDH53H6vWuom0TwHU5K28kLh8SgyFvkqeR153IfR4x1IbEhZcReIoXGO-jF6dTd9y6FKfP6i0AKP7UVwCp_QbEuem8SnNG4yN5GNY-vBLWt7ZVOEhJ08D1M3rSEa0Ou4AaLtiM/s1600/003.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fruit infused vodkas by Stephanie</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTZRPi0Aya0flq3fExc8GrhiRwqkvLXqAkisCWLcTD1TS_lThBytQgIVQ6u3MpJE5WHGRLeqhJFz0_VCacF30ql3zMVQFkz2BgfbibfYNoBoYIJFKG5QkLtIr_L4r3cTdKiwnUDD_6z3I/s1600/039.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTZRPi0Aya0flq3fExc8GrhiRwqkvLXqAkisCWLcTD1TS_lThBytQgIVQ6u3MpJE5WHGRLeqhJFz0_VCacF30ql3zMVQFkz2BgfbibfYNoBoYIJFKG5QkLtIr_L4r3cTdKiwnUDD_6z3I/s1600/039.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bitters by Hiya</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWfVsPN2G4CyCUx2Fk9LHyh7hoU3w01YCSoP4Gy7EARwktXlvaldlms22DXecn4AwRzGEX0JyLke-LIbFXNwVrp6FdoTfTPt151Zv8_HCCWAUSHD0xE6g5tG5TLyWiAa6lYbelkbJnC2M/s1600/018.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWfVsPN2G4CyCUx2Fk9LHyh7hoU3w01YCSoP4Gy7EARwktXlvaldlms22DXecn4AwRzGEX0JyLke-LIbFXNwVrp6FdoTfTPt151Zv8_HCCWAUSHD0xE6g5tG5TLyWiAa6lYbelkbJnC2M/s1600/018.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gold Rush cocktail for the potluck</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSUs2d65iDR6U6N0j_4Mf2xAnTxmP9GszGWOQ_jn-mM1IdnW_GKJcMPKaUPaS8pPw50TBCJdVMFHbGaHjIXpcGC_qrVV649WcAVcxQA46OERbT3V3fJxB3KOD_5MvKi2oG7UNCKGnfQMs/s1600/017.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSUs2d65iDR6U6N0j_4Mf2xAnTxmP9GszGWOQ_jn-mM1IdnW_GKJcMPKaUPaS8pPw50TBCJdVMFHbGaHjIXpcGC_qrVV649WcAVcxQA46OERbT3V3fJxB3KOD_5MvKi2oG7UNCKGnfQMs/s1600/017.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vodka sodas for the potluck</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb71PFb-4n52dttWJyOXTFVf1i3eXfCMzX1Y23wCnE2CRxRwMH_Rr8kSkHNx6WMIfVEjq1Xr1ok8EL8esOBFo9AQY7z5iO6MRDIBJUqN4qDER_AHndafeThx8E_lSyiFpozWUwK2vZb20/s1600/057.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb71PFb-4n52dttWJyOXTFVf1i3eXfCMzX1Y23wCnE2CRxRwMH_Rr8kSkHNx6WMIfVEjq1Xr1ok8EL8esOBFo9AQY7z5iO6MRDIBJUqN4qDER_AHndafeThx8E_lSyiFpozWUwK2vZb20/s1600/057.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bitter flights at the "bar"</td></tr>
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But there were many non-alcoholic things of delight too. Although I am noticing that I definitely did not photograph them all this time... I expect I was spending too much time at the bar "sampling". But truly, my iPhone camera is on the fritz and disappears photos lately. (Blame my love of pudding--my phone hasn't been the same since I <a href="http://homemadetrade.blogspot.com/2013/12/cook-books-2013-wrapping-up-with.html">dropped it in boiling hot milk</a>.)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidGMFjYnq5yyhy-vyS5eE6NJFBJHPuYpTDUUHQvzvS0m9oX_ifwY2VKMO9yMqWVaaj8Rb-HuXXO7NX9GIGRC4OKZiNTjq_BZPb4kjD_7LsZO0WMKZwcv98ZQjbUlfwoSP3Umex09irHEA/s1600/029.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidGMFjYnq5yyhy-vyS5eE6NJFBJHPuYpTDUUHQvzvS0m9oX_ifwY2VKMO9yMqWVaaj8Rb-HuXXO7NX9GIGRC4OKZiNTjq_BZPb4kjD_7LsZO0WMKZwcv98ZQjbUlfwoSP3Umex09irHEA/s1600/029.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Breads and cookies by Ann</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE4CLezZtehGGf5SxjP5NcpqxfmzFF0VfsCWJpiWLNqrWW7I79b_alpJHnaCAYsCVui47quud0kULlfO-EPJp0T6oxSDGOuVF0O2jem9sETPO7z6G493dVE07AlqL43eA8Z_fPrT-2LJg/s1600/030.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE4CLezZtehGGf5SxjP5NcpqxfmzFF0VfsCWJpiWLNqrWW7I79b_alpJHnaCAYsCVui47quud0kULlfO-EPJp0T6oxSDGOuVF0O2jem9sETPO7z6G493dVE07AlqL43eA8Z_fPrT-2LJg/s1600/030.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Patricia arriving laden with fragrant herbs</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdk1YaNeBKqUShfVXr6AKqfphX3g12vdAx7fElcgdpVQH1DqsPMEVHvGSVM0DPP4wk-CVxz864kSgd8J182aq7QtgOtkzBTF8yFIJj59BAo73Nc0iw_2jIi6wgBA7hcZqgK54E2AdFDqQ/s1600/037.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdk1YaNeBKqUShfVXr6AKqfphX3g12vdAx7fElcgdpVQH1DqsPMEVHvGSVM0DPP4wk-CVxz864kSgd8J182aq7QtgOtkzBTF8yFIJj59BAo73Nc0iw_2jIi6wgBA7hcZqgK54E2AdFDqQ/s1600/037.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Meyer lemons from Patricia's garden</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvw3TqmzTer7we4lE_yn1-m9_xWnDLW1Z-IOwo-w1cve6jTVe7EmDooFhJi_WG5Q4f1evHuSo6HmN2k9DE1jsSeekvX5vEiGPvPlafPaBTlo4zYxBTE5RYb-BO-bqO70bGpS_rFl0Fviw/s1600/011.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvw3TqmzTer7we4lE_yn1-m9_xWnDLW1Z-IOwo-w1cve6jTVe7EmDooFhJi_WG5Q4f1evHuSo6HmN2k9DE1jsSeekvX5vEiGPvPlafPaBTlo4zYxBTE5RYb-BO-bqO70bGpS_rFl0Fviw/s1600/011.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rhubarb syrup, compote and apricot jam by me</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcT86rH8NqkOhHh8gaAbnMrTm7P5Ik4VSLtgwB5YeGIpjf3mxHKQBc-O3rdsYY641hfmhyphenhyphenRno8hTfu_NGDuxTsByJoSCVRStSAKWpXG1i9cMVJohZBQh0nf8RdxTUAn7JVKrhXeEgpggw/s1600/024.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcT86rH8NqkOhHh8gaAbnMrTm7P5Ik4VSLtgwB5YeGIpjf3mxHKQBc-O3rdsYY641hfmhyphenhyphenRno8hTfu_NGDuxTsByJoSCVRStSAKWpXG1i9cMVJohZBQh0nf8RdxTUAn7JVKrhXeEgpggw/s1600/024.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chimichurri by Christina</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCfA5wOBl5RK-lP2jpwG06ITzx9H8zLbBTqB6HBRxLhyphenhyphenSm8ZNdummK3953ilzOTtss5DYG6wSDZsWG_jxXHIFJKK8FOC-WmSvH6OZsSiKfClWxpHD8gwE4hBSJBAjfz92N-igbap3UeYU/s1600/025.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCfA5wOBl5RK-lP2jpwG06ITzx9H8zLbBTqB6HBRxLhyphenhyphenSm8ZNdummK3953ilzOTtss5DYG6wSDZsWG_jxXHIFJKK8FOC-WmSvH6OZsSiKfClWxpHD8gwE4hBSJBAjfz92N-igbap3UeYU/s1600/025.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sorrel and lemon verbena pesto by Chistina</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB5r6aiWLqClwTsAR0CGJX4OHbSDhoug7N2FOObyIDMckWJzA_BwNWeNVlUjNp8o2BeVJqWblrcDCq_hSMqeniSJMHUQdAqIm-2DvEeJZCZiS8gjhvESiX7-j7D9n9VJqlHegSe-skC-4/s1600/027.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB5r6aiWLqClwTsAR0CGJX4OHbSDhoug7N2FOObyIDMckWJzA_BwNWeNVlUjNp8o2BeVJqWblrcDCq_hSMqeniSJMHUQdAqIm-2DvEeJZCZiS8gjhvESiX7-j7D9n9VJqlHegSe-skC-4/s1600/027.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kombucha by Adal</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqM5othxUl9XvlUz2IS5yIAg6I28UIAJ1FhoHSm15KptG8bXI7Gu5lEmsezvArUr-aPuZFSOsVdjyg12fnE9APpOuXRGUu2YDig8DPA0retYTmmzdNrKFrPgazjGtgO5KP9W7Cqq82Pqs/s1600/040.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqM5othxUl9XvlUz2IS5yIAg6I28UIAJ1FhoHSm15KptG8bXI7Gu5lEmsezvArUr-aPuZFSOsVdjyg12fnE9APpOuXRGUu2YDig8DPA0retYTmmzdNrKFrPgazjGtgO5KP9W7Cqq82Pqs/s1600/040.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lavender focaccia for the potluck</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj26vYGJRobCMmp0idWWlzlUaTVibWiN5sYvwbxZkWCKD3pFX6E0_ESTtAb9D1OYA8f0pehU8E4G4aFSpZTlmIKvU_SzbkQWvShQE6Ihrqeq6RiXXOprv0EseM5i6VABK6rP1QtjHq7FDU/s1600/050.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj26vYGJRobCMmp0idWWlzlUaTVibWiN5sYvwbxZkWCKD3pFX6E0_ESTtAb9D1OYA8f0pehU8E4G4aFSpZTlmIKvU_SzbkQWvShQE6Ihrqeq6RiXXOprv0EseM5i6VABK6rP1QtjHq7FDU/s1600/050.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red wine reduction sauces and Thai spiced marshmallows by Sarah</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTfWtzJbOmdDefspIRbmcUvvrqHpJb3zpt59DoZFNn1q4nvcsYSX-SsUXkVxau9ypC4Kd_hvJ9NxXUqR1nATG9tgdNyXoaCgcOUrWb_C9pnxkLI5HD8hDrjaIfMtOsV9bo5oCj-IZQrYw/s1600/052.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTfWtzJbOmdDefspIRbmcUvvrqHpJb3zpt59DoZFNn1q4nvcsYSX-SsUXkVxau9ypC4Kd_hvJ9NxXUqR1nATG9tgdNyXoaCgcOUrWb_C9pnxkLI5HD8hDrjaIfMtOsV9bo5oCj-IZQrYw/s1600/052.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Herb bunches by Sophie</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsi-aQr2jCqaf02V7mWJlngXr4aJmqkpUvlaNk_O-BKfaRtoKjINGTzMzDMUfoWWa4j2ktW1Gjvq4NFzToRmPEQcEIgzQuYPASgseHOgIBNiIeBqZA5UEmyIUCOJJ4E0QuMIbEuWJqn8M/s1600/054.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsi-aQr2jCqaf02V7mWJlngXr4aJmqkpUvlaNk_O-BKfaRtoKjINGTzMzDMUfoWWa4j2ktW1Gjvq4NFzToRmPEQcEIgzQuYPASgseHOgIBNiIeBqZA5UEmyIUCOJJ4E0QuMIbEuWJqn8M/s1600/054.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fruity ice cream sauce by Angela</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0_UF4bkSFF-ZIS0wmV1eNE57h87A0Wwd-qfF9jQ5PweTi4CPK05RwqlaGOCtU6wTXegYitlCjJRVBshOgev5GlePHexsfR6FRZEl0wq0lIv8Qr0rbGSp3_0bcQDQPfEixgKrzNwY0VNE/s1600/047.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0_UF4bkSFF-ZIS0wmV1eNE57h87A0Wwd-qfF9jQ5PweTi4CPK05RwqlaGOCtU6wTXegYitlCjJRVBshOgev5GlePHexsfR6FRZEl0wq0lIv8Qr0rbGSp3_0bcQDQPfEixgKrzNwY0VNE/s1600/047.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tea-flavored marshmallows by J.K.</td></tr>
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And lastly, Jonathan gets a special shout-out for typing up bitters labels on-the-spot with this awesome stylishly portable typewriter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5i8vQqm3wDUQdz7jgE1pFcirkFjWdrzue3uk4ZaZBOFlXREkciDFMm25TmMQCFI7lv_5RdKt13lucyKRnzic3jtLXOklhTswDTulvBPx5PEd4iOeq5CI-RQb6LBk-mNV0sI_5sE7SlWU/s1600/035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5i8vQqm3wDUQdz7jgE1pFcirkFjWdrzue3uk4ZaZBOFlXREkciDFMm25TmMQCFI7lv_5RdKt13lucyKRnzic3jtLXOklhTswDTulvBPx5PEd4iOeq5CI-RQb6LBk-mNV0sI_5sE7SlWU/s1600/035.JPG" height="400" width="300" /></a></div>
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Has this sampling made you hunger for food swap participation? Our next one will be on Sunday, July 20th. Save the date.</div>
Aimée Gogginshttp://www.blogger.com/profile/02279693415845082323noreply@blogger.com0tag:blogger.com,1999:blog-6795515934605382181.post-65702344689233899052014-05-17T15:30:00.000-07:002015-04-04T15:37:11.693-07:00Swapper profile: Andrea Bornschlegel + Arugula-Kumquat Salad with Roasted Salmon and Horseradish Sauce Recipe<span style="font-family: inherit;">I am so pleased to introduce Andrea Bornschlegel in this post, our first swapper profile in too long. I first met Andrea at our very <a href="http://homemadetrade.blogspot.com/2011/05/first-swap-recap.html">first swap</a> (3 years ago, what?!?), where she wowed us with the delicious flavor combos of her liqueurs such as Spiced Orange, Basil Ginger, and Vanilla Limoncello. She reduxed her liqueurs at a more recent swap, also serving up a delicious Gold Rush Cocktail for potluck consumption. Her bacon jam at the June swap last summer had just the right balance of sweet and salty, and Andrea brought tasty jars of bourbon and Meyer lemon caramel to the <a href="http://homemadetrade.blogspot.com/2014/03/were-back-spring-swap-recap.html">most recent swap</a>. I've been lucky enough to score Andrea's goods in the past, and I must confess I was loathe to not bid on the caramel, but we were leaving town shortly afterwards for a month, and I feared I would not be able to savor it all before leaving (silly me). Her incredible sounding salad recipe below features a few of my favorite things...salmon and kumquats to start...and will definitely make it onto our dinner table very, very soon. Read on for her culinary inspirations and the makings of a perfect springtime meal! </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip3DUuFY32WBTc5mnxToEi5Ai1Oyq-snvNyDXJP0TBhWLs3OM8irDszspE-ZIrFOaDYxevP4n-1oHnt4GkR9dFvlC5wHSJbZmbxelzyMRc-S0KWROYUCcZ-N35dEernV7SfK29vG3_XyI/s1600/liqueur+making.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip3DUuFY32WBTc5mnxToEi5Ai1Oyq-snvNyDXJP0TBhWLs3OM8irDszspE-ZIrFOaDYxevP4n-1oHnt4GkR9dFvlC5wHSJbZmbxelzyMRc-S0KWROYUCcZ-N35dEernV7SfK29vG3_XyI/s1600/liqueur+making.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Andrea making liqueurs: kitchen alchemy at work</td></tr>
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<span style="font-family: inherit;"><b>Name:</b> Andrea Bornschlegel</span></div>
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<span style="font-family: inherit;"><b>Home (+ hometown swap):</b> Mountain View, CA</span></div>
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<span style="font-family: inherit;"><b>Profession:</b> Finance & accounting for startups</span></div>
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<span style="font-family: inherit;"><b>How did you first get involved in food swapping? How long
ago?</b> I read a NY Times article about
swapping and searched for local events. I went to the very first swaps in both
SF and the East Bay in the spring of 2011, but haven’t been to a great number
overall. I’ve considered trying to
start up a Silicon Valley swap – if anyone is interested, please contact me!</span></div>
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<span style="font-family: inherit;"><b>What did you make for the last food swap and what inspired
your choice?</b> I made Meyer lemon caramel
and bourbon-cayenne caramel, as I’d been experimenting with different
flavors. I do homemade liqueurs most often,
but hadn’t given myself enough lead time last month. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-XzrgYHTgDgxdvLNrKCJXJNRvIx9eo_RsAYFAo6JwoMLyhlfQ9wIZu7cgdzQOPqOiJQ5GeKUrsQY_QcPxIuYLiEPC9s_dObhtoeLVqE0EEtC8bpbOXA4Vbus3ssLI44X8wyPKEJMwuNg/s1600/caramel.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-XzrgYHTgDgxdvLNrKCJXJNRvIx9eo_RsAYFAo6JwoMLyhlfQ9wIZu7cgdzQOPqOiJQ5GeKUrsQY_QcPxIuYLiEPC9s_dObhtoeLVqE0EEtC8bpbOXA4Vbus3ssLI44X8wyPKEJMwuNg/s1600/caramel.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Andrea's Meyer Lemon and Bourbon Cayenne Caramels!</td></tr>
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<span style="font-family: inherit;"><b>What’s your favorite thing about swapping?</b> The people, the inspiration, the goods! I especially like getting an unusual
ingredient to play with (fennel pollen, rose geranium) rather than something to
just eat. But it’s all good.</span></div>
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<span style="font-family: inherit;"><b>Who or what most influences your cooking?</b> Reading, reading, reading to expand my
repertoire, and sharing ideas with friends and family. This
year, I’ve been cooking things I’ve never touched before (sunchokes, celeriac,
kumquats, pork belly) and doing projects like home-cured duck prosciutto and homemade ricotta. For everyday cooking, my husband wants
healthy meals while I want cheese, butter, bacon, and more cheese (with
chocolate on top), and I realize he’s probably smarter, so I try to head that
direction. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMuY-RL1ewgYsF9534UTxyDjPuxFEqoPZpAOLlWORDdkB_hh1iqgGnzcfHDT_EKwayIoFAfYZoBnG-V0ZCb2wSf3cSv1gQk-4lWSepM8iL0SPVdtwJfiFOaZvsYKwbxxNwMTAJej0KmiI/s1600/bacon+jam+making.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMuY-RL1ewgYsF9534UTxyDjPuxFEqoPZpAOLlWORDdkB_hh1iqgGnzcfHDT_EKwayIoFAfYZoBnG-V0ZCb2wSf3cSv1gQk-4lWSepM8iL0SPVdtwJfiFOaZvsYKwbxxNwMTAJej0KmiI/s1600/bacon+jam+making.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bacon jam in the making</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn7jyLv67RtKeJrhJX8N9QNAofUczGARViOpJl9sW6BN4rSuemffe8viz9WwRANwP5bAorT1DbkaVNsrieOn0zctmM2GTomrEKiFCe5kMIKFA-o1rW3x79oQcJI1NzNkO1PsRyT1W_LYo/s1600/070.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn7jyLv67RtKeJrhJX8N9QNAofUczGARViOpJl9sW6BN4rSuemffe8viz9WwRANwP5bAorT1DbkaVNsrieOn0zctmM2GTomrEKiFCe5kMIKFA-o1rW3x79oQcJI1NzNkO1PsRyT1W_LYo/s1600/070.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bacon jam for sampling at the swap</td></tr>
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<span style="font-family: inherit;"><b>What’s your favorite kitchen tool?</b> My mandoline, for super-easy, super-thin
slicing. My dad bought it for me years
ago. I like it much more now that I’ve
bought a protective glove and don’t have to use the safety holder. Also, my microplane and a little julienne
tool my mother-in-law bought me. I guess
I like things small and thin and
shredded?</span></div>
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<span style="font-family: inherit;"><b>Your current flavor or ingredient obsession?</b> I’ve previously
always required my eggs to be cooked hard, but somehow in the past year I’ve
discovered the joys of runny yolks. Currently
eating them on any kind of vegetable (but mostly asparagus) and/or any kind of
starch, with truffle oil.</span></div>
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<span style="font-family: inherit;"><b>Biggest food surprise?</b>
No-knead bread – it’s soooo easy! Even my first try at it was heaven, and even a disappointing loaf is
fabulous.</span></div>
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<span style="font-family: inherit;"><b>If the Rapture came tomorrow, what would your last meal on
earth be?</b> Oh, too hard! Fried chicken, various potatoes, scallops, salmon
with vanilla sauce, several porky items. Chocolate lava cake with ginger ice cream. Inventive craft cocktails.</span></div>
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<span style="font-family: inherit;"><b>When I'm not in the kitchen, I'm...</b>traveling, seeing friends,
reading, doing crossword puzzles, running or at the gym, wasting time on the
internet.</span></div>
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<b><span style="font-family: inherit;">Favorite local f</span>od experience<span style="font-family: inherit;">:</span></b><span style="font-family: inherit;"> </span><span style="font-family: inherit;">Spreading a beach towel on the kitchen table
for a Dungeness cra</span>b<span style="font-family: inherit;">, artichoke, sourdough feast.</span><span style="font-family: inherit;"> </span><span style="font-family: inherit;">Walking to downtown Mountain View and eating
<i>al fresco</i>.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDRFVKO-ekn-h-cyT0x9-IsSlaq833R-wFteIVKCD99kTESEeHAJ2zYWP_tTOMNwUsYk4qEZMGANLZ-8gANSion7tvaaCbuvfpfGAPahjRW9GPlwI2VUM9444nGGoQ8p5-qg40qzIs6yY/s1600/gold+rush.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDRFVKO-ekn-h-cyT0x9-IsSlaq833R-wFteIVKCD99kTESEeHAJ2zYWP_tTOMNwUsYk4qEZMGANLZ-8gANSion7tvaaCbuvfpfGAPahjRW9GPlwI2VUM9444nGGoQ8p5-qg40qzIs6yY/s1600/gold+rush.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Gold Rush Cocktail was a welcome addition to the bar...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglh8PveuOBcxGmWJLCVDbg0EOXSzD5plURndfxIv489wl2Z0B9l-9O3gZfXhrNtPofxXk71t0idoIdOhrbKnQ-Oe4LUkycjdvhlJYSE8Jiq8ixZlSkUVWmMId4R1AzzCMD-69Csko6cvM/s1600/liqueur+swap.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglh8PveuOBcxGmWJLCVDbg0EOXSzD5plURndfxIv489wl2Z0B9l-9O3gZfXhrNtPofxXk71t0idoIdOhrbKnQ-Oe4LUkycjdvhlJYSE8Jiq8ixZlSkUVWmMId4R1AzzCMD-69Csko6cvM/s1600/liqueur+swap.jpg" height="400" width="367" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">...and coaxed people to the swap tables for her liqueurs for sure!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8MeNdbqk40J1FwpJQjbtJ6QwEEoiyInGndw2bDtBqZsNAnNdFiFqqUKoUyNRMIp8dHILzBQllYVRvjjclZbw4OzcIW2lwawYTXM-TydZKokknIVujawHB7KuTjRGzVQnNRALPQfD2J1E/s1600/liqueur+swap2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8MeNdbqk40J1FwpJQjbtJ6QwEEoiyInGndw2bDtBqZsNAnNdFiFqqUKoUyNRMIp8dHILzBQllYVRvjjclZbw4OzcIW2lwawYTXM-TydZKokknIVujawHB7KuTjRGzVQnNRALPQfD2J1E/s1600/liqueur+swap2.jpg" height="400" width="395" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: x-small;">A sampling of Andrea's liqueurs - photo by <span style="background-color: white;">Becky Spencer (<a href="http://ebcaswaps.blogspot.com/">EBCA swap</a>)</span></span></td></tr>
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<span style="font-family: inherit;"><b>Recipe by Andrea:</b></span></div>
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<span style="font-family: inherit;">I made this up on Valentine’s Day (like I said, my husband
likes healthy meals).</span><span style="font-family: inherit;"> </span><span style="font-family: inherit;">Sorry for lack of
amounts, but it’s a salad, it’s flexible </span>–<span style="font-family: inherit;"> do what you prefer depending on how
many you’re serving.</span></div>
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<b><span style="font-family: inherit;">Arugula-Kumquat Salad with Roasted Salmon
and Horseradish Sauce<o:p></o:p></span></b></div>
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<span style="font-family: inherit;">(loosely inspired by “Salad for Dinner,”
Tasha DeSerio)<b><o:p></o:p></b></span></div>
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<b><span style="font-family: inherit;">Salad:<o:p></o:p></span></b></div>
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<span style="font-family: inherit;">Arugula (or
butter lettuce, romaine, or spinach if you prefer)</span></div>
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<span style="font-family: inherit;">Fresh kumquats,
sliced thinly or quartered, discarding big seeds </span>–<span style="font-family: inherit;"> more than you think is
reasonable ;-)</span></div>
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<span style="font-family: inherit;">Fennel bulb,
core removed, sliced very thinly</span></div>
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<span style="font-family: inherit;">Roasted
beets, chunked (Trader Joe’s carries cooked vacuum packed beets)</span></div>
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<span style="font-family: inherit;">Avocado,
chunked</span></div>
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<span style="font-family: inherit;">Carrot curls
(using veg peeler) or very thin julienne</span></div>
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<span style="font-family: inherit;">Red onion,
raw or quickly pickled in water/cider vinegar/sugar mixture (maybe 1C - 1/4C -
1/4C)</span></div>
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<b><span style="font-family: inherit;">Salmon:<o:p></o:p></span></b></div>
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<span style="font-family: inherit;">Wild salmon,
5-8 oz per person, roasted per your usual method or whatever looks simple on Google</span></div>
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<b><span style="font-family: inherit;">Salad dressing:<o:p></o:p></span></b></div>
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<span style="font-family: inherit;">50/50
roasted walnut oil and Trader Joe’s orange muscat champagne vinegar or other
mild, fruity vinegar (more oil if your vinegar is stronger); thyme fresh or
dried; a little Dijon or dried mustard; S&P</span></div>
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<b><span style="font-family: inherit;">Horseradish sauce:<o:p></o:p></span></b></div>
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<span style="font-family: inherit;">3/4 C plain greek
yogurt (or strained a bit if a thinner style) (or thinned <span style="font-family: inherit;">crème fra</span><span style="background-color: white; color: #545454; line-height: 18.200000762939453px;">î</span>che for
decadence)</span></div>
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<span style="font-family: inherit;">1-2 T
prepared horseradish</span></div>
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<span style="font-family: inherit;">1-2
shallots, minced fine</span></div>
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<span style="font-family: inherit;">1-2 cloves
garlic, minced fine</span></div>
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<span style="font-family: inherit;">1 T
champagne or sherry vinegar</span></div>
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<span style="font-family: inherit;">1 T olive
oil</span></div>
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<span style="font-family: inherit;">Chopped
chives and/or basil</span></div>
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<br /></div>
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<span style="font-family: inherit;">Combine all
salad ingredients in a large bowl and dress very lightly. Plate dinner-size salad portions covering most
of the plate, overlap salmon a bit, top the salmon with ~2 T sauce, and pass
the rest of the sauce at the table.</span></div>
Aimée Gogginshttp://www.blogger.com/profile/02279693415845082323noreply@blogger.com1tag:blogger.com,1999:blog-6795515934605382181.post-88680632883973149712014-03-30T10:00:00.000-07:002014-03-30T10:00:00.810-07:00We're back! Spring Swap RecapIt was wonderful connecting with everyone again after a longer-than-planned swap hiatus. And, we heard the message loud and clear...we won't go as long between swaps again (holidays, life, and travel will be better planned, we promise!). In fact, mark your calendars for the next one, on <a href="http://homemadetrade.blogspot.com/p/upcoming-events.html">May 29th</a>.<br />
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Spring was in the air, making the social part of our evening very lively, and as always, the potluck and swap tables overflowed with fragrant, vibrant, and creative offerings. Lots of fresh greens from the garden were extra aesthetically pleasing in my book.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSEeD8I5ELeo80lafF7eBnud1j99GmWn9nbz9MfGQtdF8SnaOfzXCrD_CPlJSF33I-PKd-IzT30xDc9eFPbx065m2867fgty8oO_WGwV6twDO8mrrS9HhBME_wNIKzOU6FkZXDwTYzfjY/s1600/010.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSEeD8I5ELeo80lafF7eBnud1j99GmWn9nbz9MfGQtdF8SnaOfzXCrD_CPlJSF33I-PKd-IzT30xDc9eFPbx065m2867fgty8oO_WGwV6twDO8mrrS9HhBME_wNIKzOU6FkZXDwTYzfjY/s1600/010.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Garlic scapes from Angela - I am making mine into <a href="http://www.epicurious.com/recipes/food/views/Pasta-with-Garlic-Scape-Pesto-395769">this pesto</a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGNT9s8w7Oz9JLSCQtqoh13jkJusv8OqzJY-aA70sBt8k7-O6_JJ9tgw37xzxPsDpr3kOoIuULYE0KH3VSctq0Rv2X5EuiPUtHhh9o-kmTWn9X68q2HXeH1LfUowO7MmqTc_XILwqKZy0/s1600/014.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGNT9s8w7Oz9JLSCQtqoh13jkJusv8OqzJY-aA70sBt8k7-O6_JJ9tgw37xzxPsDpr3kOoIuULYE0KH3VSctq0Rv2X5EuiPUtHhh9o-kmTWn9X68q2HXeH1LfUowO7MmqTc_XILwqKZy0/s1600/014.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Honeycomb, lemons, greens, and herbs from Patricia</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdfgacfF1LECAwTv4Q-0kmjkgJ-Z5MUwDwlLJIlEt9q3vwDB0P1TUzeoZR1itoN_aad6eYP6keEenzjUaudLOI99c80x4TGn_RRx0li3r8x1lvOQXbRWtqjPM5mNKszscrrnNWTcbDeKw/s1600/053.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdfgacfF1LECAwTv4Q-0kmjkgJ-Z5MUwDwlLJIlEt9q3vwDB0P1TUzeoZR1itoN_aad6eYP6keEenzjUaudLOI99c80x4TGn_RRx0li3r8x1lvOQXbRWtqjPM5mNKszscrrnNWTcbDeKw/s1600/053.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemon balm, arugula, and collards</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOja4XHXe6Ey-hK118LTovRSj54GMwdvDYWH_IVjMof3fl36k4_3Mo7YvC0JwytLuVVRzXaQFP7eIoGRz4MiZQ7TyL-9iVT6ybbDvL28yJoJ77Y3MKJ1CFp6RzWjEs9PzFczYJkoXPwBI/s1600/054.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOja4XHXe6Ey-hK118LTovRSj54GMwdvDYWH_IVjMof3fl36k4_3Mo7YvC0JwytLuVVRzXaQFP7eIoGRz4MiZQ7TyL-9iVT6ybbDvL28yJoJ77Y3MKJ1CFp6RzWjEs9PzFczYJkoXPwBI/s1600/054.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Collard close-up</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHsTf1au-j8BnYk2ZvawwmkHtxRu3VeyWq5PEx-F1wh5e5YJiG3iFizq3nifVWSySOvUbsG0uWl9lbmELtdsXUPVkkCiagshp2Q9cRW4RDlHV-XN2yyWzjg1DYuXQsXuZYdjtvq7y-qj8/s1600/011.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHsTf1au-j8BnYk2ZvawwmkHtxRu3VeyWq5PEx-F1wh5e5YJiG3iFizq3nifVWSySOvUbsG0uWl9lbmELtdsXUPVkkCiagshp2Q9cRW4RDlHV-XN2yyWzjg1DYuXQsXuZYdjtvq7y-qj8/s1600/011.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flavored caramels by Andrea</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipMB32UvIcPHfD987mldMd6FJ521FSI_zqvMfaknO1C7eL4PdMu3kAsn1bXtwzOfr0Dioyxx_EWCVXaCD-lxPwPeOf8tUg2GuX9Fi6qObDGgRY0cjDEy0ajX-Myr0nsXSSMtRMkfJcITA/s1600/015.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipMB32UvIcPHfD987mldMd6FJ521FSI_zqvMfaknO1C7eL4PdMu3kAsn1bXtwzOfr0Dioyxx_EWCVXaCD-lxPwPeOf8tUg2GuX9Fi6qObDGgRY0cjDEy0ajX-Myr0nsXSSMtRMkfJcITA/s1600/015.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pickled apricots, grenadine and jams by Kari</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdTmM_Synhl8kuYw1N4ZWMte66D5jFyBFg-DGAhZ1naZjlw8ruj-Ip3-dbJqZEaNOKtCYJTmZrzbzpz7fAV_8s5nuJnN8mJDsVeQ-QkKPjeeO8f3A-VdwcgL0Sojf5khCylv2P2V0biXY/s1600/018.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdTmM_Synhl8kuYw1N4ZWMte66D5jFyBFg-DGAhZ1naZjlw8ruj-Ip3-dbJqZEaNOKtCYJTmZrzbzpz7fAV_8s5nuJnN8mJDsVeQ-QkKPjeeO8f3A-VdwcgL0Sojf5khCylv2P2V0biXY/s1600/018.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hot Sauce! by Stephanie</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglO1LfBg2vsbQIBe2lji58pmMaz39d5YC6s-7Vcc9ZJKhe3NWtSCgP914dXBre7aSJ3OVXCC5-wOqX6jWxCQUuRHajqoxyx4W-04Sm2Ei6LZgjE6e1OR4X8MoA-NnsaxdihsFbxm3eAhA/s1600/019.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglO1LfBg2vsbQIBe2lji58pmMaz39d5YC6s-7Vcc9ZJKhe3NWtSCgP914dXBre7aSJ3OVXCC5-wOqX6jWxCQUuRHajqoxyx4W-04Sm2Ei6LZgjE6e1OR4X8MoA-NnsaxdihsFbxm3eAhA/s1600/019.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Euro Culture Yogurt and Ricotta by Maureen</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMDAaK4lnbiCUZobXj7_o48uQM0jR7RhXpTujpI0lkIo4jzA5VFleCcSKUSbRpBoyHI4UgShr0OIQcV3aYJKJyokheO_KXMS5L17rRo9duwfHT2_vPWFJSkrPV8acFZROA73g6bC4HdeE/s1600/020.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMDAaK4lnbiCUZobXj7_o48uQM0jR7RhXpTujpI0lkIo4jzA5VFleCcSKUSbRpBoyHI4UgShr0OIQcV3aYJKJyokheO_KXMS5L17rRo9duwfHT2_vPWFJSkrPV8acFZROA73g6bC4HdeE/s1600/020.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegan cookie goodness by Micah</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgACaYTEt3QYr0hxnCaqT2XQdtlrvrmTsLs6itJBa6X1j5Z9HmWjXY4WIKHWRTwxE7p5Dh44X65_cEcfL_MMZue02Lwlz1YT9n8YfIUPrKjkVrCngv7m99upyDzvbiasYvXOYeoLg8_iTw/s1600/024.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgACaYTEt3QYr0hxnCaqT2XQdtlrvrmTsLs6itJBa6X1j5Z9HmWjXY4WIKHWRTwxE7p5Dh44X65_cEcfL_MMZue02Lwlz1YT9n8YfIUPrKjkVrCngv7m99upyDzvbiasYvXOYeoLg8_iTw/s1600/024.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemongrass Pickled Eggs by Herb</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibm9BBquFIyN_qgQIXMfEBJZj8gMbk3gbZchxoqpxGqc6XcBUgwMELDS351KWNYLk4zwPXK8w8GkU9FtHKuQWyPUTfb0VICSrhSG5kl8Hp0G0u7_f63GndnUTqBKoBEiV6WtOGxOBAO8o/s1600/066.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibm9BBquFIyN_qgQIXMfEBJZj8gMbk3gbZchxoqpxGqc6XcBUgwMELDS351KWNYLk4zwPXK8w8GkU9FtHKuQWyPUTfb0VICSrhSG5kl8Hp0G0u7_f63GndnUTqBKoBEiV6WtOGxOBAO8o/s1600/066.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Little Herb labels were a hit!</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxrfXY7vfv9Exge-zO-rwXfue-qgTqzhZeSaJ_XazGq_TPjegi82HsIy0r6xY2KlNJ9wuwtqbuIXXex4D73q-lFRaj1BkZW58D9r0d-UYK4XMnLinE4B8wPuDLJtQGl21aEtm8TvP5eDc/s1600/029.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxrfXY7vfv9Exge-zO-rwXfue-qgTqzhZeSaJ_XazGq_TPjegi82HsIy0r6xY2KlNJ9wuwtqbuIXXex4D73q-lFRaj1BkZW58D9r0d-UYK4XMnLinE4B8wPuDLJtQGl21aEtm8TvP5eDc/s1600/029.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate bark by Meredyth</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpZAAf35zwj8SHSroLyhSwKJ0b0_wX4CoEvKwZ1exhnWpmsCHfa-ZBR15Uqg6tCZU5yRnyMkr8foePdVPg6ZE07QOUVBJMRXXWGiVTDKwOfii1hB5-W8sfJBr9Z2prdq1QjARWyMYjVSA/s1600/033.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpZAAf35zwj8SHSroLyhSwKJ0b0_wX4CoEvKwZ1exhnWpmsCHfa-ZBR15Uqg6tCZU5yRnyMkr8foePdVPg6ZE07QOUVBJMRXXWGiVTDKwOfii1hB5-W8sfJBr9Z2prdq1QjARWyMYjVSA/s1600/033.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Assorted (and beautiful) refrigerator pickles by Christina W</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw6MLIZTLaFo3eAxFednwen9lzDzeMvQMFfjLifSh-qZ0QRNrGEoSyXArwnVqt6q_3SDtynDNc1FuDp7Y4Yh9Dqo9p4utX9zU5asQnciO1b-azXy4cLFll4RMVxK658Z1AxVWAgYvgExA/s1600/057.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw6MLIZTLaFo3eAxFednwen9lzDzeMvQMFfjLifSh-qZ0QRNrGEoSyXArwnVqt6q_3SDtynDNc1FuDp7Y4Yh9Dqo9p4utX9zU5asQnciO1b-azXy4cLFll4RMVxK658Z1AxVWAgYvgExA/s1600/057.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted peppers by Jim</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiCILv_1IMKlLLKW-J_-x2MdI1bqqe7Qv_OzoGQ1uhEjDBVuWTrjh9GJBoO-wXcqxTjlIHH-WVMd4fqk8htlIaiEUXZl5UQHucxC9NLrevNHPI0t4wHPeNmUJ7yEiaozMycZuZRQl0OJQ/s1600/005.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiCILv_1IMKlLLKW-J_-x2MdI1bqqe7Qv_OzoGQ1uhEjDBVuWTrjh9GJBoO-wXcqxTjlIHH-WVMd4fqk8htlIaiEUXZl5UQHucxC9NLrevNHPI0t4wHPeNmUJ7yEiaozMycZuZRQl0OJQ/s1600/005.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Honey Sweetened Meyer Lemon Jam & Meyer Lemon Yogurt by me</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqVmkT3xgjg6RItYOWMeDled4-9RSl1BnlTYBMuK_X2_5cl6OG5PIFo3x7AGohLn0YZgzRa6Pna8Ca2R0YSTRZiakjEAZKyfkUoZ_5ubbGClC9ltcqw9cQRt_4vl3Hpm_iPflfox-wqoU/s1600/048.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqVmkT3xgjg6RItYOWMeDled4-9RSl1BnlTYBMuK_X2_5cl6OG5PIFo3x7AGohLn0YZgzRa6Pna8Ca2R0YSTRZiakjEAZKyfkUoZ_5ubbGClC9ltcqw9cQRt_4vl3Hpm_iPflfox-wqoU/s1600/048.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Boozy persimmon bread by Kari</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg18VLnUDHIcWRdhkiwwzvHvGLLtAeRfNbZ-H3z-KIlyeZ4VpJr_035xcWdj8vrAJJ70EOFyQUVATA2kHojLZSCOqAvGDd2kV2HWkgQTunmGew7ky9RKrXIzUY9Wa_LJOBMSPvDAdLLMn0/s1600/034.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg18VLnUDHIcWRdhkiwwzvHvGLLtAeRfNbZ-H3z-KIlyeZ4VpJr_035xcWdj8vrAJJ70EOFyQUVATA2kHojLZSCOqAvGDd2kV2HWkgQTunmGew7ky9RKrXIzUY9Wa_LJOBMSPvDAdLLMn0/s1600/034.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cranberry Orange Relish by J.K.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYfY6bhfsU6Qv33GzfHyiHn-RyNaYktwtc2JYIzFgolQrn9Kq07rtMdcyeQeVKhN2djOl4JpiR19wgsprdfz4ixqxQD9u49wtUj2CbXIKMsIiGc5Bo8LGswdXBSq83hVC34jkqwXpvXIM/s1600/038.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYfY6bhfsU6Qv33GzfHyiHn-RyNaYktwtc2JYIzFgolQrn9Kq07rtMdcyeQeVKhN2djOl4JpiR19wgsprdfz4ixqxQD9u49wtUj2CbXIKMsIiGc5Bo8LGswdXBSq83hVC34jkqwXpvXIM/s1600/038.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lavender Syrup by Angela</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1zkfIwySbzZGnjGGidkxHXBKOZdslhBsPUULr6kHouBwYEeQV7CN0bypNq5E4AxzyP-1EGehg69Y4ZmMq9t8kWwvTM4WkbK2jYLA9c28IH4jqFqJGrkCdufmILIqTqeBWRzzY6lPmKKQ/s1600/061.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1zkfIwySbzZGnjGGidkxHXBKOZdslhBsPUULr6kHouBwYEeQV7CN0bypNq5E4AxzyP-1EGehg69Y4ZmMq9t8kWwvTM4WkbK2jYLA9c28IH4jqFqJGrkCdufmILIqTqeBWRzzY6lPmKKQ/s1600/061.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">More (but different!) Meyer Lemon Caramel by Lea</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga90UrDwhTGgY35-vtHWELgDVDRXoADeEfCoaUCHlN3PWggkb2DptrDgZnlRkFmFDiQA6CHchx4YlDjcwxrgLrK8m3mmNP7zPwC_h0k1To3TVTgxu9T4jkIcxRXkGCRzRok9-WAGctn_A/s1600/042.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga90UrDwhTGgY35-vtHWELgDVDRXoADeEfCoaUCHlN3PWggkb2DptrDgZnlRkFmFDiQA6CHchx4YlDjcwxrgLrK8m3mmNP7zPwC_h0k1To3TVTgxu9T4jkIcxRXkGCRzRok9-WAGctn_A/s1600/042.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jams a-plenty by Lisa</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsoTVRvhZ3YhuZg95cT-vVGgQwh2GhyQRwWl_UHM4qIajK_H0M9ctVWOJheJo9bPa_GO4FnvndEP0YyGA30adB4mkxv6p3bD-r9bYtWIDOUzAvdiyDJVu68OovNveyBpm7dJAiCoOVZPM/s1600/049.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsoTVRvhZ3YhuZg95cT-vVGgQwh2GhyQRwWl_UHM4qIajK_H0M9ctVWOJheJo9bPa_GO4FnvndEP0YyGA30adB4mkxv6p3bD-r9bYtWIDOUzAvdiyDJVu68OovNveyBpm7dJAiCoOVZPM/s1600/049.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pomelo Un-gummy Worms by Jim (they were not un-yummy)</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTvBWC7wPFcEpqSIZcfAi9wen9AexnVCNAR52MMd3mdZxCJ5vhRGIHM8WkvUKLWdyWF4ydpj2LyLckmEj30HhyphenhyphenFeltdukQ6PLj5HgHlKPy0b-hNImzUcotU0znpZLsttFXEtYkDFRnmas/s1600/022.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTvBWC7wPFcEpqSIZcfAi9wen9AexnVCNAR52MMd3mdZxCJ5vhRGIHM8WkvUKLWdyWF4ydpj2LyLckmEj30HhyphenhyphenFeltdukQ6PLj5HgHlKPy0b-hNImzUcotU0znpZLsttFXEtYkDFRnmas/s1600/022.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Olive sauce by Christina M</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Apple cake by Lucia</td></tr>
</tbody></table>
And there was even more: Spiced Nuts, Honey Ancho Peanut Butter, Earl Grey Pot de Cremes, Granola, and Chocolate Chip Cookies rounded out the evening. Along with bubbly conversation and libations. It's good to be back in the swap swing of things, folks.<br />
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<br />Aimée Gogginshttp://www.blogger.com/profile/02279693415845082323noreply@blogger.com0tag:blogger.com,1999:blog-6795515934605382181.post-23318971105862886082013-12-31T16:59:00.003-08:002013-12-31T17:04:05.288-08:00Cook the Books 2013 - Wrapping up with Homemade Pantry<i><a href="http://www.indiebound.org/book/9780307887269">The Homemade Pantry: 101 Foods You Can Stop Buying & Start Making</a></i> by Alana Chernila was the perfect choice to close out our <a href="http://homemadetrade.blogspot.com/search/label/Cook%20the%20Books%202013">amazing year</a> of <a href="http://growandresist.com/2012/12/21/cook-the-books-a-cookbook-challenge/">Cook the Books 2013 Cookbook Challenge</a>. I'm not sure how an entire year, or 12 cookbooks for that matter, have gone by already, but here we are.<br />
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As much as I appreciated learning so many new things in the kitchen, I came to most value reading other participants' posts. Along with intros, recaps, and more from our fearless leaders: Meg of <a href="http://growandresist.com/">Grow & Resist</a> and Brigg of <a href="http://ohbriggsy.wordpress.com/">Ohbriggsy!</a>. Each month, each post revealed different approaches, which recipes appealed, which ones flopped <span style="background-color: white; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;">—</span><span style="background-color: white; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;"> </span>literal food for thought. They also gave me personal insight into my fellow cooks; making this communal project influence me in the best of ways. New friends, new perspectives, lots of good food!<br />
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And, I think I am going to use <a href="http://teatimeadventures.blogspot.com/2013/12/dahlia-bakery-cook-book-for-november.html">Angela and J.K.'s idea</a> of cooking through cookbooks we already own in the coming year. This will be the perfect way to continue the method, while either weeding out my overflowing cookbook library, or discovering new favorites already on the shelves.<br />
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Usually I recap the recipes in the order I made them during the month, but this go around I am going to lead off with the ones I liked best.<br />
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<b>Beef Stew</b><br />
This was nice and hearty with simple but satisfying flavors. I used fancy beef which may seem contrary to stew tradition, but it sure made for tender chunks of tasty beef. I think the key steps here are the drying of the beef (tip of the hat to Julia), and crusting the pieces in the paprika-spiced flour mix before browning. I went with 1/3 red wine and 2/3 beef broth which is the right balance in my opinion. <br />
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<b>Cereal Bars (Car Snack 1) </b><br />
These turned out great! Not only were they super easy to make, they last well in the fridge and make for a perfect snack on the go. They were also excellent impromptu gifts, requiring just the addition of parchment paper wrapping and a bow. I didn't have enough sliced almonds on hand, so toasted some pumpkin seeds to make up the difference which I liked a lot, and would probably go half/half on next time. Any mix of dried fruits will do, but the mix of coconut, apricot, cherries, cranberries and a little bit of mango was a winner. I also recommend sprinkling a layer of Maldon salt over the top before you put them in the fridge to set. Yum!<br />
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<b>Chocolate Pudding </b><br />
Previous posts have revealed my love of pudding, so I won't rhapsodize again here. A dramatic cooking mishap unfortunately intervened in my pudding making this time though...I dropped my iPhone into boiling milk, sugar and corn starch. Miraculously, my phone survived! My pudding on the other hand got a bit overcooked, so it set more firmly than I would have liked. Still, this pudding I liked <b><i>a lot</i></b>.<br />
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<b>Peanut Butter</b><br />
So easy! Why have I not made my own peanut butter before?!? That is the beauty of a book like this. Per the nut butter recipe, I started with raw peanuts and roasted them lightly. Perhaps not enough, as this had a very unroasted, raw nut flavor. Which was nice, and rather unusual, but I'd go for a bit more time in the oven for my tastebuds next time. Also, I recently scored some spiced peanut butter at the food swap, and see myself definitely experimenting with some chile pepper enhancements down the line.<br />
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<b>Buttermilk Ranch Dressing</b><br />
This is another great use for extra buttermilk. I am not the biggest ranch dressing fan honestly, but the boyfriend is. I reduced the amount of mayo, and used some sour cream instead, which lightened it considerably and made it much more to my liking. I imagine using plain yogurt would work great too. This was awesome on a smoked trout salad.<br />
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<b>Potato Leek Soup</b> <br />
A straightforward soup, which always pleases me. Even more so with the addition of bacon! I also used less milk than called for, since overly creamy soups are not my thing. A solid soup recipe to have on hand.<br />
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<b>Roasted Butternut Squash Soup</b><br />
This was my least favorite recipe/result. The roasted garlic flavor overwhelmed, though I did wing it a bit on proportions, so maybe that was my fault...<br />
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<b>Fruit Gelatins: Black Currant and Peach </b><br />
I'm cheating a bit here, as I actually made these for the October food swap. But, since they are from this book, I'm including them with full disclosure.<i> </i>Choose your juice flavor wisely <span style="background-color: white; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;">— </span>I recommend a clear juice (not something thick like nectar), and something you really like the flavor of as that is basically what these will taste like. Actually, I wonder what you might use to give these a little bit of a flavor boost? Some kind of extract or booze or infusion might be just the thing to make these magnificent.<br />
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Many of the staples in this book I have made, or make regularly already, but my biggest regrets this month are not getting to the Toaster Pastries or the Fig Bars. Alas. But, I am inspired for an awesome yogurt flavor I will post on in the new year. Which is literally upon us! Farewell 2013...you delivered a lot of good cooking and good times.Aimée Gogginshttp://www.blogger.com/profile/02279693415845082323noreply@blogger.com0tag:blogger.com,1999:blog-6795515934605382181.post-90461467482797453332013-12-02T13:30:00.002-08:002013-12-02T16:13:28.510-08:00Cook the Books 2013 - The Dahlia Bakery CookbookEven though I was very excited for November's cookbook, <i><a href="http://www.indiebound.org/book/9780062183743">The Dahlia Bakery Cookbook</a></i>, after all the rich food from <a href="http://homemadetrade.blogspot.com/2013/10/cook-books-2013-marcella-hazan.html">October's Cook the Books</a> I wasn't ready for a lot of heavy baking. I tried to stick to some of the healthier recipes, and I kicked things off with something savory...<br />
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<b><a href="http://www.splendidtable.org/recipes/toms-tasty-tomato-soup-with-brown-butter-croutons">Tom's Tasty Tomato Soup</a> - </b>p 342<br />
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Tomato soup is good food in my book, and this soup gets top marks.
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Most incredible to me is how it didn't taste like it was made with canned tomatoes. And, it was just the right amount of creamy and rich without going overboard. I really appreciate that I now have a trusted go-to recipe using canned tomatoes during the winter months. And, I had scored a huge bag of croutons from the last food swap, so was happy to put them to immediate use.<br />
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<b><a href="http://tomdouglas.com/blog/2010/10/a-cup-of-coffee-at-seatown-snack-bar-by-shelley-lance-blog-editor/">Seatown's "Golden Spurtle" Steel-Cut Oatmeal</a> -</b> p 115<br />
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<span style="font-family: inherit;">This recipe has made me a steel-cut oat convert! </span><br />
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<span style="font-family: inherit;">We make a lot of oatmeal around here, but I typically go with rolled oats. I guess I always thought steel-cut took forever to cook, but this recipe was so simple and in 30 minutes there was a delicious breakfast on the table. I like how it calls for including salt and brown sugar in the cooking process, with a result that is slightly sweet but still nutty and savory too. </span><span style="background-color: white; color: #444444; font-family: inherit; line-height: 16px;">À</span><span style="font-family: inherit;"> la Goldilocks, I give this a "this porridge is just right!" endorsement.</span><br />
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<b>Best Bran Muffins </b>- p 77-78<br />
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Bran muffins are another favorite — and who can resist the claim of "best" anything, right? — but they are actually something I never make myself, and I am subsequently often disappointed. These do not disappoint.<br />
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I also got parchment muffin/cupcake liners for the first time when making these and will never look back. In love...<br />
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<b><a href="http://www.thesweetslife.com/2012/11/roasted-carrot-leek-and-goat-cheese.html">Roasted Carrot, Leek, and Goat Cheese Hand Pies</a></b> - p 212-14 (using <b>Whole Wheat Pastry Dough </b>- p 215)<br />
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These are perfect for a winter's day lunch. I think that's all I need to say. Except that they were way easier to make than I had anticipated. Afterwards I realized I find it simpler to work with dough rounds (versus rectangles) for a simple popover type hand pie.<br />
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I had some leftover dough, and was so inspired that I also made mini apple hand pies. I think my new mantra may be: because one hand pie is never enough. Oh yeah, hand pies are going to be fixation, I can tell.<br />
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<b><a href="http://www.ivillage.com/sour-cream-coffee-cake-cinnamon-streusel/3-r-513255">Sour Cream Coffee Cake with Cinnamon Streusel</a></b> - p 106-7<br />
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My mom makes a killer cinnamon coffee cake. So I have never bothered. Kind of pathetic, I know. But, now I have changed that! This is fruity and fairly light, and everyone who was served some dished up praise, so well done me and Dahlia Bakery Cookbook!<br />
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My biggest regret is that I did not get to the Toasted Pine Nut Amaretti. These type of cookies (pignoli) are one of the only cookies I will go out of my way for. By the way, for you San Franciscans, there are excellent ones at <a href="http://www.diandasbakery.com/">Dianda's Bakery</a> on Mission Street. I will have to rely on those until I make some of my own. And, I will be in Seattle in March and plan to eat a number of the things I didn't make from the cookbook when I'm in town.<br />
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Next up is something right up my alley: <i><a href="http://www.indiebound.org/book/9780307887269">The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making</a></i>. Excited!Aimée Gogginshttp://www.blogger.com/profile/02279693415845082323noreply@blogger.com0tag:blogger.com,1999:blog-6795515934605382181.post-15787494838883563652013-10-29T23:01:00.001-07:002013-10-29T23:06:27.912-07:00Cook the Books 2013 - Marcella Hazan & the Essentials of Italian CookingI was struck not only with sadness at the <a href="http://www.latimes.com/food/dailydish/la-dd-italian-cooking-legend-marcella-hazan-dies-20130929,0,7215520.story#axzz2iybb8wtT">recent passing</a> of <a href="http://www.npr.org/blogs/thesalt/2013/09/30/227855007/remembering-marcella-hazan-who-brought-a-taste-of-italy-to-america">Marcella Hazan</a>, but also with a bit of déjà vu. Last year cooking legend Marion Cunningham passed away while I was just a <a href="http://homemadetrade.blogspot.com/2012/07/cooking-breakfast-book-chapter-2-fruit.html">few weeks into</a> <a href="http://homemadetrade.blogspot.com/search/label/Marion%20Cunningham">cooking my way</a> with a group of friends through her famed <i><a href="http://www.indiebound.org/book/9780394555294">The Breakfast Book</a></i>. This time, it happened just days before Cook the Books 2013 <a href="http://ohbriggsy.wordpress.com/2013/09/29/cook-the-books-october-essentials-of-classic-italian-cooking-with-marcella-hazan/">was to begin cooking</a> from Hazan's <i><a href="http://www.indiebound.org/book/9780394584041">Essentials of Classic Italian Cooking</a>. </i>What better tribute to these enormously influential women chefs, than to cook their food?<br />
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<b>Frittata</b> is one of those dishes my mom whips up regularly, and one she taught me to make early on. Though she uses a different style than Marcella's, this of course just made me want to try my hand at a different technique. I based my frittata on the one with Tomato, Onion and Basil on p 281, but instead used cherry tomatoes, broccoli, kale, and fresh sage and thyme. I ended up baking mine in the oven (alternative method on p 279) versus using her broiler method. This was a satisfying and healthy breakfast dish which was very easy to prepare. And, leftovers are extra handy for workday mornings.<br />
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<b>Minestrone</b> is a favorite. And it is officially soup weather, so the Minestrone alla Romagnola (pp 84-6) recipe was a no-brainer pick for me. And one I did not regret. This large batch fed us numerous times, over many days...and was filling and satisfying every time. I'm with Marcella, taking the time to slow cook a flavorful soup base is where it's at. Go onions and carrots and celery! Minestrone, is a soup par excellence, with simple ingredients making magic together.<br />
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<b>Pan-Roasted Potatoes with Anchovies, Genoa Style. </b>Period. Do I need to say anything else? Yes, I suppose I must, or you might not understand how crazy delicious these are. Crispy, golden, soft, salty, with a kick from the anchovies that is not at all fishy. Oh yeah. With slight deviance from the recipe, I added the garlic in with a few minutes left to cook, and then the parsley with a minute or two more in the pan before serving. Everything. was. just. right. There were no leftovers.<br />
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<b>Foccaccia with Rosemary</b>: it's hard to go wrong here. While I'm not a big bread baker, I've made my share—but never focaccia! Which I love. In fact, I think I might have subsisted on this delicious tomato-y scallion-topped focaccia in Santa Cruz during my college years. Anyhow, memory lane aside, this focaccia was very easy to make and has great olive oil flavor. And it's fun to stab it with your fingers for the "pockets". I would definitely top mine with sea salt next time and see if I could get the dough right with a little less flour, making it more moist and soft. Also, this makes a honkin' slab of focaccia. If you're not having a party, get ready to pop some in the freezer (per Marcella's advice) or make your friends and co-workers very happy with fresh baked bread. Heck, do both.<br />
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<b>Eggplant Parmesan </b>is another one of my mom's staples. But in this case, it has meant I've never made it myself. Yup, eggplant lover and all, I'd never made this beaut of a dish before. And there's no going back now. I think I cut the eggplant a bit thick, which meant it soaked up too much olive oil, which I didn't drain very effectively (apparently), so it was a bit heavy. I'd look to thinner slices, and less oil next time. But so glad this has made it into my repertoire, and I liked the colander layer technique for salting and "purging" the eggplant.<br />
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The best thing I can say about this book? I didn't want to stop cooking from it. You won't either. Though I do feel like I need to go on a diet after eating potatoes and focaccia and fried cheesy eggplant in just the past few days. Oh wait, next month's pick is <i><a href="http://www.indiebound.org/book/9780062183743">The Dahlia Bakery Cookbook</a></i>, so that plan is a farce. Onward I march in the name of Cook the Bookery...Aimée Gogginshttp://www.blogger.com/profile/02279693415845082323noreply@blogger.com0tag:blogger.com,1999:blog-6795515934605382181.post-89245330319403637412013-09-28T13:30:00.002-07:002013-09-30T11:21:42.781-07:00Double whammy! Cook the Books meets Tasting Jerusalem<div class="separator" style="clear: both; text-align: center;">
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I love serendipity, and this month it struck with the convergence of two communal cooking groups. <a href="http://homemadetrade.blogspot.com/search/label/Cook%20the%20Books%202013">Cook the Books 2013</a> with Meg of <a href="http://growandresist.com/">Grow & Resist</a> and Briggs of <a href="http://ohbriggsy.wordpress.com/">Ohbriggsy!</a> focuses on a different cookbook each month, and <a href="http://omgyummy.com/tasting-jerusalem/">Tasting Jerusalem</a> with Beth (<a href="https://twitter.com/omgyummy">@omgyummy</a>) and Serene (<a href="https://twitter.com/fringefood">@fringefood</a>) selects a different ingredient each month from a single book. So September brings <i><a href="http://www.indiebound.org/book/9781607743941">Jerusalem</a></i> and <a href="http://omgyummy.com/2013/09/08/tasting-jerusalem-pomegranate-molasses/">pomegranate molasses</a> to the spotlight.<br />
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<i><a href="http://www.indiebound.org/book/9781452101248">Plenty</a><span id="goog_262196755"></span><span id="goog_262196756"></span><a href="http://www.blogger.com/"></a></i> is a favorite cookbook (though I'm nowhere near vegetarian), so I bought <i><a href="http://www.indiebound.org/book/9781607743941">Jerusalem</a></i> when it came out. While I admit I don't turn to it as often, I have been inspired by the flavors and recipes over the past few months. Choice dishes I've made have included <a href="http://homemadetrade.blogspot.com/2013/07/tasting-jerusalem-roasted-cauliflower.html">Roasted Cauliflower Salad</a> (p 62), Baharat spiced grilled eggplant over <a href="http://instagram.com/p/dYh8h5nHfM/">Mejadra</a> (p 120), <a href="https://twitter.com/SFSwappers/status/371334719943622657/photo/1">Baharat eggs over Mejadra</a>, preserved lemons (p 203), and <a href="http://instagram.com/p/dyGR5eHHVJ/">Lamb Meatballs with Currants, Yogurt & Herbs</a> (p 199).<br />
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On the menu this month:<br />
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<b>Cardamom rice pudding with pistachios & rose water</b> (p 270) - As previously confessed in my <a href="http://homemadetrade.blogspot.com/2013/07/cook-books-2013-gran-cocina-latina.html">Cook the Books <i>Gran Cocina Latina</i> post</a>, I adore rice pudding. And rose flavored things. Especially the combination of cardamom and rose (see my <a href="http://homemadetrade.blogspot.com/2012/03/brioche-cook-it-2012-february.html">french toast</a> and <a href="http://homemadetrade.blogspot.com/2012/02/dynamic-duo-meyer-lemon-curd-cardamom.html">meringue</a> posts). As usual I made some of my recipe reading mistakes (long grain rice instead of short grain) and some substitutions (half & half instead of heavy cream, and a little extra milk with some sugar instead of condensed milk), so my version was no doubt a little less rich than Ottolenghi and Tamimi's...but it still looked and tasted gorgeous! The overnight liquid soaking part felt a little fussy to me; I wonder if there might be a way to impart the flavor of the spices without that step. Also, my sister gave me one of her rugosa rose bushes, which produces amazing blooms and <a href="http://homemadetrade.blogspot.com/2011/08/jam-diaries.html">rose petal jelly</a>! The petals went into this dish too.<br />
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<b><a href="http://www.davidlebovitz.com/2013/02/shakshuka-recipe-eggs/">Shakshuka</a></b> (p 66) - Me and Tunisian cuisine both have a passionate love affair with eggs. The recipe states it's a seasonal summer variation, and using all fresh farmers market produce and eggs really emphasized this point. The fresh flavors of the peppers and tomatoes shone through, and the harissa brings some spicy depth without overwhelming. Over the moon with this satisfying dish despite my less than perfect presentation. I halved the recipe and used only whole eggs (not whole eggs + yolks), so found it was a little tight in my pan and swirling the whites was just a bad idea for me. There will be a next time, so I'm sure this is a practice makes perfect kind of thing.<br />
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<a href="http://www.food.com/recipe/wheat-berries-with-swiss-chard-and-pomegranate-molasses-493794"><b>Wheat berries & Swiss chard with pomegranate molasses</b> </a>(p 100) - This dish was a strange one for me. First of all, though I should have had a sense of it from the cooking time (all together over 80 minutes), but I wasn't expecting it to be so stew-like. Served up with poached salmon on the first night, it was really tasty. Though the BF liked it less than me. True, I may have been a little heavy-handed with the pomegranate molasses, so it was pretty tangy, but to my palate a nice combination of textures and flavors. A couple days later we had some leftovers, and it had become much less pleasant tasting; bitter and strong. I did skip serving it with the suggested greek yogurt both times, so maybe that would have helped mellow out the strong flavors. I would maybe make this again, and fiddle with the ingredients and proportions in order to make it more savory, with just a hint of sweet, and less dominant sharpness.<br />
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One of the really fun things about immersing yourself in a single cookbook each month<span style="background-color: white; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;">—</span>or for longer!<span style="background-color: white; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;">—</span>is to investigate and savor different ingredients. I love going out to the various ethnic grocers in our neighborhood (rarely do I need to go further) and buying things I usually only look at or wonder about. And I frequently discover new ways to use a familiar ingredient too. At home in my own kitchen, I feel like I journey the world through food. And the exploration is made that much more interesting with good company. I can't wait to see what everyone else, from both cooking communities, cooked up this month!<br />
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And for the record (the second time), I WILL make the <a href="http://mondomulia.com/chocolate-krantz-cake-recipe-jerusalem-cookbook">Chocolate Krantz Cake</a> one of these days...<br />
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<b><i>Note:</i> </b>My trusty old Canon PowerShot SD650 is on its last legs, and I recently crossed over to the dark side and now have an iPhone. I'm trying out all iPhone photos for the blog. and though I haven't spent any time exploring more than basic functionality, so far...I'm not convinced. Tips, thoughts and camera recommendations are all welcome.Aimée Gogginshttp://www.blogger.com/profile/02279693415845082323noreply@blogger.com2tag:blogger.com,1999:blog-6795515934605382181.post-86177488006057389552013-09-02T22:12:00.001-07:002013-09-02T22:48:42.415-07:00Concord Grape Jam from Put 'em Up! Fruit for FSC Book Club<i><a href="http://www.amazon.com/Put-Up-Comprehensive-Preserving-Creative/dp/1603425462/ref=sr_1_1?ie=UTF8&s=books&qid=1273689802&sr=8-1">Put 'em Up</a>!</i> was one of the first preserving books I found on the local library shelves, and it quickly became a trusted favorite. So when author/canner extraordinaire <a href="http://sherribrooksvinton.com/">Sherri Brooks Vinton</a> came out with her second cookbook, <i><a href="http://sherribrooksvinton.com/2013/04/put-em-up-fruit/">Put 'em Up! Fruit</a></i>, I immediately got myself a copy.<br />
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Then I spotted a fellow <a href="http://www.foodswapnetwork.com/">food swap group</a>, <a href="http://fromscratchclub.com/fsc-food-swaps/">From Scratch Club</a> (from the Capital Region of New York), hosting just my kind of book club: <a href="http://fromscratchclub.com/fsc-book-club/">The No-Stress Virtual Cook-Along Book Club!</a> I've been keeping an eye on the activity—primarily via the <a href="http://www.goodreads.com/group/show/78962-fsc-book-club">Goodreads group</a>—but this week {<a href="http://www.goodreads.com/topic/show/1466161-meeting-5-grapes-grapefruit-quince">Meeting 5: Grapes, Grapefruit & Quince</a>} was the first time I've been able to make something, <b>and</b> post about it. My Meyer Lemon Gastrique from {<a href="http://www.goodreads.com/topic/show/1440182-meeting-4-blueberries-apricots-lemons">Meeting 4: Blueberries, Apricots & Lemons</a>} made it to the last food swap, though I never posted on it.<br />
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Last year I counted myself super lucky to score some concord grape concentrate a friend had made from their backyard harvest. The resulting concord grape jelly became the go-to jam in my larder for PBJ's.<br />
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So, I didn't hesitate to purchase when I spotted some local concord grapes at a nearby market recently. Since the fruit in my fridge lined right up with the book club chapter, I set my mind on the Concord Grape Jam on p. 141.<br />
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This jam took me about 4 days to finish. Seriously. Though prepping the fruit and cooking it took no time at all, I knew I wanted to get it into the canner, and kept running out of time. So it ended up macerating in the fridge a solid 3 days, before I canned it up. I confess, one PBJ was eaten in the interim.<br />
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<tr><td class="tr-caption" style="text-align: center;">Concord grapes measure up</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Squeezing the grape pulp out is fun</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Grape innards</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Jam hitting its boil</td></tr>
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If you have never tasted homemade concord grape jam or jelly, you are missing out. The Smucker's of your childhood just doesn't measure up. Doesn't compare! Doesn't hold a candle to the real stuff! Truly.<br />
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Grape jam/jelly you make yourself shines. It has deep purple grape-y essence, but with built-in flavor layers and explosions. It's like a meteor shower of sweetness. It is the M-80 of the jam world. It's a knockout.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuRI6jOkYS1OF57scbchKommNU5wtoBfZB8Z_tWjU-1eYMw9OWXsoHMI9GHfps3718BNuyPvRZs5aGkLSGm8CR2jLKel4emznv-ho2K4brjsPPqJgZLSQZVvavul0i0a5k_xQK_Og4MIM/s1600/005.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuRI6jOkYS1OF57scbchKommNU5wtoBfZB8Z_tWjU-1eYMw9OWXsoHMI9GHfps3718BNuyPvRZs5aGkLSGm8CR2jLKel4emznv-ho2K4brjsPPqJgZLSQZVvavul0i0a5k_xQK_Og4MIM/s400/005.JPG" title="Concord grape jam jars on Homemade Trade" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bonus points: my grape jam jars have grapes on them!</td></tr>
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One of the great features in <i>Put 'em Up! Fruit</i> is the 'Use it up!' meal recipe accompanying each preserving recipe. No jars full of dregs and last bits of whatever here! So, I am looking forward to putting this jam to savory use in Butter-Basted Steak with Grape Reduction down the line.<br />
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If any makes it that far, that is.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj66csFoDhf0m_FBD60O3GbEGywuZXYWxsrzOslrVWeQfdukH2z0JtVbL87Lr55-J41uTNFCKzUuZare1l8vaP_8B2DjbYKcwwDzsW02smEt948dCoOLkm4IpHrKFkfJdJ2pYnQPlvjSUo/s1600/011.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj66csFoDhf0m_FBD60O3GbEGywuZXYWxsrzOslrVWeQfdukH2z0JtVbL87Lr55-J41uTNFCKzUuZare1l8vaP_8B2DjbYKcwwDzsW02smEt948dCoOLkm4IpHrKFkfJdJ2pYnQPlvjSUo/s400/011.JPG" title="Concord grape jam on Homemade Trade" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Warning: you may be tempted to eat this by the spoonful</td></tr>
</tbody></table>
Aimée Gogginshttp://www.blogger.com/profile/02279693415845082323noreply@blogger.com0tag:blogger.com,1999:blog-6795515934605382181.post-90309938350808092622013-08-26T20:28:00.004-07:002013-08-26T21:43:46.094-07:00Cook the Books 2013 - Ice cream sandwiches from Sweet Cream and Sugar Cones<div class="separator" style="clear: both; text-align: left;">
Generally I don't go out of my way for ice cream. Maybe it goes back to the fact my first job was at <a href="http://www.baskinrobbins.com/content/baskinrobbins/en.html">Baskin-Robbins</a>. Every time you took a break you were supposed to have a scoop of ice cream so you knew all the flavors. This doesn't sound like a terrible fate, I know, but I only worked there about 2 weeks, and even by then I was already sick of eating ice cream. Daiquiri Ice was my favorite, and to this day I like ices or simple flavors best. Or mint chip. Anyhow, even though I won't wait in that crazy line at <a href="http://biritecreamery.com/">Bi-Rite Creamery</a>, and I don't really fancy all the artisan ice cream places in general (<a href="http://www.mitchellsicecream.com/">Mitchell's</a> and <a href="http://lacopalocagelato.com/">La Copa Loca</a> remain my faves), I did get excited by <a href="http://ohbriggsy.wordpress.com/2013/08/05/cook-the-books-august-sweet-cream-and-sugar-cones/">this month's cookbook</a>.</div>
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It starts right off with basic ingredients and techniques for making your own ice cream, sorbets, granitas and ice pops. And all the fixings too. Plus step-by-step instructions for assembling ice cream cakes, pies or sandwiches.<br />
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<span style="font-family: inherit;">Then the book tackles flavor categories one by one, starting off with vanilla. The c<span style="background-color: white; color: #444444; line-height: 16px;">rème fraîche</span> ice cream is the standout for me</span><span style="background-color: white; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;">—</span><span style="font-family: inherit;">maybe in the entire book</span><span style="background-color: white; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;">—</span><span style="font-family: inherit;">but it's not the one I ultimately made. But now I've gone and gotten ahead of my scene setting approach...</span><br />
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The first recipe that I knew for sure I would make was Lemon Gingersnaps. I will eat anything <a href="http://homemadetrade.blogspot.com/2013/01/finale-of-cooking-breakfast-book.html">gingerbread</a>-like, and the addition of lemon oil and zest seemed extra interesting.<br />
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These cookies turned out to be the head-turners in the crowd. Once I paid heed to the recipe and spread them far enough apart on the sheets, they spread their cookie wings and took flight. Perfect, round, sparkly cookie delight.<br />
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Good thing I took them to the food swap, because this recipe does make a monster amount of cookies.<br />
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Then, after borrowing a behemoth ice cream maker from next door neighbors (meet the <a href="http://www.revieweur.com/lello-4070-gelato-junior-review.html">Lello 4070 Gelato Junior</a>), I set my sights on making some filling for my stellar cookies. Two ripe bananas had been calling out for some rum and heavy cream, so I got easily roped into the carmelized banana ice cream recipe...<br />
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But, have I confessed my terrible recipe reading skills yet? Alas, it's true and they struck hard here. Despite reading the explicit chilling directions: "refrigerate the base for at least 2 hours or overnight", I put mine in the freezer! Freezing it before making ice cream? That's nonsense, but I still did it. So, the next morning I found myself waiting for my base to defrost so that I could mix in the flavorings and freeze it into ice cream. Ridiculousness.<br />
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Within just a few hours, I was back in action. And after just 25 short minutes in the humming gelato factory, I stood looking into the eye of some homemade ice cream. My first batch ever (though perhaps that's already abundantly clear from my confessed faux pas above?).<br />
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My ice cream was creamy, nicely textured, and though a bit too sweet for my own tastes, pretty darn delicious. I kept licking it off anything I encountered with ice cream on it, so that's gotta be a good indicator.<br />
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Then came the moment I had been waiting for. The making of the ice cream sandwich. If you've read the book, you'll immediate notice my ice cream sandwich looks nothing like the perfection they picture. I admit it, I did not use a measuring cup to shape my filling, nor was there an offset spatula involved in smoothing the sides. But there was some messy ice cream sandwich eating, and that my friends was the end game.<br />
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So, after all this I can absolutely recommend <i><a href="http://biritecreamery.com/book">Sweet Cream and Sugar Cones</a></i> for making some ice cream. Next time I'm going to experiment (syrup swirls and herbal kicks for sure), but whatever recipe you choose I can promise that with not a lot of effort, you'll be kicking back and enjoying the pure, sweet taste of summer!<br />
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<br />Aimée Gogginshttp://www.blogger.com/profile/02279693415845082323noreply@blogger.com0tag:blogger.com,1999:blog-6795515934605382181.post-49382190886432048762013-07-31T15:03:00.001-07:002013-07-31T21:26:06.129-07:00Tasting Jerusalem! Roasted Cauliflower and Hazelnut SaladIt's dubious as to whether I can really take on another communal cooking project, but my love of <a href="http://www.ottolenghi.co.uk/">Yottam Ottolenghi</a> and the fun approach of the <a href="http://omgyummy.com/tasting-jerusalem/">Tasting Jerusalem</a> group (who were just featured in the <i>New York Times</i>' <a href="http://www.nytimes.com/2013/07/31/dining/jerusalem-has-all-the-right-ingredients.html?pagewanted=all">Recipe Lab</a>!) has had me salivating from the sidelines for the past few months, coaxing me to join in the fun. I had the best of intentions for May's <a href="http://omgyummy.com/2013/05/07/tasting-jerusalem-may-flours/">baking round </a>(this phenomenal looking <a href="http://mondomulia.com/chocolate-krantz-cake-recipe-jerusalem-cookbook">Chocolate Krantz Cake</a> <i>will</i> still happen) and <a href="http://omgyummy.com/2013/06/01/tasting-jerusalem-preserved-lemons/">preserved lemons round</a> too (a fridge full of Meyers didn't even tip the balance), but this month it's <a href="http://omgyummy.com/2013/07/16/tasting-jerusalem-salad/">salads on the menu</a>, and it all came together.<br />
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Cauliflower is one of my favorite vegetables. It like to think it hearkens back to warm memories of my Oma (German grandmother) making her cheesy, delicious, melt-in-your-mouth <i>Gebakene Kohl </i>(baked cauliflower), but whatever the genesis I'm always keeping an eye out for new recipes and ways of preparing it.<br />
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Without any conscious forethought to the recipes in<i> <a href="http://www.amazon.com/Jerusalem-A-Cookbook-Yotam-Ottolenghi/dp/1607743949/ref=sr_1_1?ie=UTF8&qid=1374634550&sr=8-1&keywords=jerusalem+cookbook">Jerusalem</a></i>, I picked up a small but perfect cauliflower at the farmers market and tucked it into the fridge. A couple days later I leafed through the cookbook pages again and saw I had bookmarked the Roasted Cauliflower and Hazelnut Salad. Perfection! With the exception of sherry vinegar (I subbed red wine vinegar), I even had all the ingredients on hand.<br />
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Even though the ingredients seem autumnal, this is a great summer recipe. The roasting is easy and fast, allowing you to prep the rest of ingredients at the same time, which means you end up with a healthy, beautiful salad on the table with very little active cooking time.<br />
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Below is my ode in images, with a link to the recipe at the end.<br />
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<b>Roasted Cauliflower and Hazelnut Salad</b><br />
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<span style="font-family: inherit;">I was particularly wowed by this salad, because it calls upon ingredients I would never have thought to put together but which effortlessly complement each other. With allspice and cinnamon, spices I typically don't use in salads, the layers of flavor were at once light and elegant. It was flavorfully rich, but easy to eat. Once again, <i>Jerusalem</i> hits one out of the park.</span><br />
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<span style="font-family: inherit;">Find the recipe <a href="http://well.blogs.nytimes.com/2012/11/13/thanksgiving-from-jerusalem/?_r=0">here</a>.</span><br />
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<span style="font-family: inherit;">And speaking of spices, Tasting Jerusalem's focus for August will be <span style="background-color: white; line-height: 22px;"><a href="http://www.thekitchn.com/spice-mix-baharat-67863">Bahārāt</a>, a spice blend I look forward to experimenting with!</span></span>Aimée Gogginshttp://www.blogger.com/profile/02279693415845082323noreply@blogger.com6tag:blogger.com,1999:blog-6795515934605382181.post-35447654705456472732013-07-29T21:18:00.003-07:002013-07-29T23:06:51.547-07:00Cook the Books 2013 - Gran Cocina Latina brings rice pudding, hibiscus cocktails and smoky soupJuly has been mostly freezing in San Francisco. So I chose two warming recipes and something for cocktails from <a href="http://growandresist.com/2013/06/25/cook-the-books-july-gran-cocina-latina-with-maricel-e-presilla/">this month's</a> Cook the Books selection, <i><a href="http://www.amazon.com/Gran-Cocina-Latina-Latin-America/dp/0393050696/ref=sr_1_1?ie=UTF8&qid=1375041287&sr=8-1&keywords=gran+cocina+latina">Gran Cocina Latina: The Food of Latin America</a></i> by Marisel E. Presilla.<br />
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This book is seriously impressive, an 800-page tome packed with authentic recipes from throughout Latin America.<br />
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And paging through it was a particular joy for me, because it brought alive so many memories and flavors of past experiences in various countries. While living in Mexico, I perfected one of my favorite dishes, Huachinango a la Veracruza (p 626), and I ate the Taquitos de Carnitas "Al Paraíso" in Pátzcuaro (p 394) many times! While traveling in Peru I savored Causa Limeña and Papas a la Huancaína, and even visited the International Potato Center (CIP) detailed on page 201. I watched hearts of palm being harvested in the jungles of Brazil, and then ate them in salads similar to the Hearts of Palm and Mango Salad (551). And <i>mofongo</i> (p 188) was the first typical Puerto Rican dish I had on my first visit. I could go on...<br />
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But as much as this book evoked vivid memories for me, I didn't get much time in the kitchen to cook from it. And while some of the recipes I read through closely seemed overly complicated to me, with just three recipes actually used, I feel unable to give it a reliable review overall. In my opinion this seems like a good book for a cook looking to expand their Latin American repertoire, rather than someone looking for a cookbook to start out with.<br />
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Here's where it took me:<br />
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<b>Hibiscus Syrup </b><i>(a staple in Mexico, and still one of my favorite agua frescas)</i><br />
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Doesn't get much easier than making a syrup, and this one is very tasty. The end result is not super sweet and has nice layers of flavor from the orange peel and spices, so it is great for cocktails. We made hibiscus lime margaritas, and because of its gorgeous color, floated it in prosecco. Thumbs up for both! With the remaining syrup I plan to try to recreate a tamarind, hibiscus, rose water cooler that I love from a restaurant in Eugene. Perfect summertime sip, if we ever get that around here!<br />
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<a href="http://hungrysofia.com/2010/10/22/fairy-tale-soup/" style="font-weight: bold;">Smoky Pureed Pumpkin & Cacao Soup</a> <i>(this one just captured my imagination, and taste buds)</i><br />
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This produced a rather strange but not entirely displeasing soup. It was way too thin, but I used kabocha squash instead of pumpkin<span style="background-color: white; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;">—</span>which the book did list as an alternative<span style="background-color: white; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;">—</span>but I wonder if it just didn't thicken up enough with the squash I used. I also used plain yogurt instead of Mexican crema, and didn't use manchego cheese or other listed garnishes. Maybe these things would have all made this soup amazing. Anyhow, it was a very concentrated flavor. If you don't make the accompanying cacao-chile balls (I didn't), I suggest serving with quesadillas to dip in for bites.<br />
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<br />
<b>Peruvian Rice Pudding with Brown Sugar and Coconut </b><i>(excelente!)</i><br />
<b><br /></b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLN6-hyfFuoCUcAT_YpRLD6QFPvrHP_f0uCyjVJnPSAJfnwRleRTDCYUhUq7oT1Qo039y5i_YwVB9kjP9Cbh-TuB6knBaRqMibmcP-k6s8ZWDV9UikTOEGGI0NdpIgyejSgHxTLpuoI5c/s1600/012+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLN6-hyfFuoCUcAT_YpRLD6QFPvrHP_f0uCyjVJnPSAJfnwRleRTDCYUhUq7oT1Qo039y5i_YwVB9kjP9Cbh-TuB6knBaRqMibmcP-k6s8ZWDV9UikTOEGGI0NdpIgyejSgHxTLpuoI5c/s400/012+(2).JPG" width="300" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigBcCBOg_pKNTuTiNtqTE6GKN6ZpG6j0mk3R6nOFR7Imoc-kAJQGc_GAOjgdC7Pp5wwIKgAFENgLZ1PZegaEamT6BY1FPeimUvfH5dNqvZU7gnbqxvzoE2VYFl-2cb5RDt9oGlce0uBlI/s1600/019+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigBcCBOg_pKNTuTiNtqTE6GKN6ZpG6j0mk3R6nOFR7Imoc-kAJQGc_GAOjgdC7Pp5wwIKgAFENgLZ1PZegaEamT6BY1FPeimUvfH5dNqvZU7gnbqxvzoE2VYFl-2cb5RDt9oGlce0uBlI/s400/019+(2).JPG" width="400" /></a></div>
<br />
Rice pudding is one of my favorite things, but weirdly, I never make it myself. There were two delicious sounding recipes in this book, but I went with the less creamy one since I'm still trying to clear out lingering head cold congestion. This rice pudding is unusual in the fact that it uses no cream or milk at all, just rice cooked in water, and a syrup made with brown sugar, coconut, raisins, pecans and spices. It's easy to make and very very satisfying. I brought this to a cold afternoon potluck, where it was a hit, and would readily make it again.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_cepOe6ijwOm9Gb_c6OUKG9xloEHwaR3M27MCo0DrdmpbzbPlhkWzXNnkScfSoqZ4lKsr_Ao9p3a1wdChn-l7eG875ahECuH6Avjn9SwM-vj3X-ErWqOu_oj5sRBLpZtILteAo8nlL0c/s1600/029+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_cepOe6ijwOm9Gb_c6OUKG9xloEHwaR3M27MCo0DrdmpbzbPlhkWzXNnkScfSoqZ4lKsr_Ao9p3a1wdChn-l7eG875ahECuH6Avjn9SwM-vj3X-ErWqOu_oj5sRBLpZtILteAo8nlL0c/s400/029+%25282%2529.JPG" width="400" /></a></div>
<br />
<span style="font-family: inherit;">OK, now I'm ready for some sunshine! It can't come soon enough, since our cookbook for August is </span><i style="background-color: white;"><span style="font-family: inherit; font-size: small;"><a href="http://www.amazon.com/books/dp/1607741849">Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery</a>!</span></i>Aimée Gogginshttp://www.blogger.com/profile/02279693415845082323noreply@blogger.com2tag:blogger.com,1999:blog-6795515934605382181.post-13107525188407996882013-07-21T15:06:00.000-07:002013-07-21T15:13:50.421-07:00Guest post from the Midwest: Mary's perfect roast chicken + chicken stock<div class="MsoNormal">
<span style="font-family: inherit;">From the moment Mary and I met we started talking about food. We were new work colleagues, so there was probably some discussion of books, and music (just one the <a href="http://www.ucpress.edu/subject.php?sc=musmaj">excellent lists</a> she heads up) and other workplace type things in there too...but really, somehow we recognized a kindred soul on the food front immediately. I believe I sent her back to Wisconsin with a jar of jam I had recently made after that first meeting, and thus begun the exchange of delicious cooking ideas and meals and more. One of my favorite cocktail secret weapons has been some <a href="http://bittercube.com/products/">artisan blackstrap bitters</a> she gifted me, and I've kept the California fruit preserves coming her way. This post has been a long time in coming (my fault entirely, as she delivered it back in May!), but with the look of things outside today<span style="background-color: white; color: #222222; line-height: 18px;">—</span>cue fog, cold wind...SF summer regulars<span style="background-color: white; color: #222222; line-height: 18px;">—</span>roast chicken is still a perfectly timed dish to be making. When isn't it really? </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Reading this I find myself to be quite the opposite kind of cook from Mary. I tend to be interested in cooking many things at once, and am constantly trying new recipes versus spending the time really perfecting a dish. Of course I do have my own staples I can turn out with regular consistency, but I admire her dedication to getting something just right. Read on for <b>Mary's step-by-step guide to the perfect roast chicken, followed by chicken stock.</b></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">I don’t consider myself a creative cook. The dishes I enjoy making are simple, and I
make them again and again. My grandmother used to say that the simplest things
are the hardest to do really well. I often think of her when I get into a
groove with a dish I am interested in, and start to make over and over again,
to try and get it just the way I like it.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">This winter, that dish was roast chicken. Not a fancy, complicated thing to make. But there is boring roast chicken, and there
is satisfying and delicious roast chicken, and there is sublime roast chicken. I wanted to get to the really satisfying and
delicious version, reliably, every time. (And maybe one day one of them would be sublime, but hey, that would be
a bonus.) Roast chicken is an excellent thing to obsess about in the winter in
Milwaukee: roasting keeps our place warm and uses the only kind of produce that
is fresh and local in the winter. Also
roast chicken produces a crucial dividend: stock. </span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<u><span style="font-family: inherit;">Roast Chicken<o:p></o:p></span></u></div>
<div class="MsoNormal">
<i><span style="font-family: inherit;">The ingredients<o:p></o:p></span></i></div>
<div class="MsoNormal">
<span style="font-family: inherit;">For me and my spouse, we get a four pound organic
roaster. This recipe can scale up for your
massive Thanksgiving monster-bird, but a four-pounder is just right for one
meal of hot from the oven roast meat and vegetables, plus cold chicken
leftovers, and the all-important stock. If
we have guests, I roast two chickens…..or get a turkey. </span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-W5uscT6TjwQbG-iTRDIflflNqP0sJP78nMUmGuvKMH589zPQm3vLgtycw-NTaznwntLL3piCOl_MMM1dKOLrtCxABoNIFkyzNwujNeyMwd_AibEqsQSz0HrKl10QlCIgxOFQDEbeYfU/s1600/photo+(3).JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-W5uscT6TjwQbG-iTRDIflflNqP0sJP78nMUmGuvKMH589zPQm3vLgtycw-NTaznwntLL3piCOl_MMM1dKOLrtCxABoNIFkyzNwujNeyMwd_AibEqsQSz0HrKl10QlCIgxOFQDEbeYfU/s400/photo+(3).JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rutabaga and root vegetable love</td></tr>
</tbody></table>
<span style="font-family: inherit;">I roast my chicken with root vegetables. In the winter, in the upper Midwest, if you
want to eat local, you need to get to know your root veggies: onions, potatoes,
parsnips, rutabagas, turnips, celery root. (I adore sweet potatoes, but my
spouse does not. Carrots and beets, especially the winter ones that have been
around the block, work well, but I find them a little too sweet. But any and
all of these would work well if you fancy them.) I will never be a vegetarian, but roast chicken taught me to
appreciate rutabaga.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">I love stuffing, and I am old school about putting stuffing
inside the bird. But a normal chicken
doesn’t have room for a satisfying amount of stuffing. I buy two lemons per
chicken, and a big bunch of either rosemary or tarragon to stuff my chicken
with. </span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Finally: butter, at room temperature, olive oil, salt, and
pepper.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<i><span style="font-family: inherit;">The method</span></i></div>
<div class="MsoNormal">
<span style="font-family: inherit;">I am of the start-it-hot school of roasting: preheat the oven
to 450<span style="background-color: white; color: #222222; line-height: 18px;">°</span>, and after the first 20 minutes of roasting, lower the temp to 400<span style="background-color: white; color: #222222; line-height: 18px;">°</span>. My oven is slow; for a hotter oven, you would
use different temperatures. Experiment and figure out what works with your oven.
I swear by twenty minutes per pound; I’ve tried other guidelines for how long
to roast a bird and found them wanting. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibLcj2P4Z6jCV_j95CTtXtZI8cPznMkCEZwo5Zhr8jTo3neYlm79zn7icq2ggeMR9pYcPTq6rhhLV3MQM1t6I0Wm3eKFKyLrVfhwAUaKMWVSSS4bFKBZRbA6yzEWfieQD0oYLOU2UIIdg/s1600/photo+(5).JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibLcj2P4Z6jCV_j95CTtXtZI8cPznMkCEZwo5Zhr8jTo3neYlm79zn7icq2ggeMR9pYcPTq6rhhLV3MQM1t6I0Wm3eKFKyLrVfhwAUaKMWVSSS4bFKBZRbA6yzEWfieQD0oYLOU2UIIdg/s400/photo+(5).JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The bird, ready for the oven</td></tr>
</tbody></table>
<span style="font-family: inherit;">I like using a rack in my roasting pan because I can but
veggies right under the bird, but you can also just lay the bird in your
roasting pan right on top of your veggies. The point of roasting veggies under the bird is to get them all covered
with the delicious chicken juices. I rub just a little bit of butter on the
bottom of the roasting pan, and put the chopped veggies into the pan as is: no
oil, no water, no wine, just some salt and pepper. Veggies can get soggy and greasy, so I herd
them to get the desired results. Potatoes and celery root absorb a lot, and putting
them around the edges keeps them from getting too greasy. On the other hand, a lot of chicken juice
really makes a parsnip or rutabaga worth eating, so I put those pups are right
under the bird. You are going to have
this operation going a long time in the oven, so don’t cut the veggies too
small: larger chunks get nicely roasty without turning to mush. The most
delicious roast veggies of all are onions (leeks and shallots are my favorites,
but whole pearl onions are lovely too) and garlic, and those can stand up to
anything. My standards for “enough
garlic” are pretty far over on the bell curve: I use an entire head per chicken
(two if they are small), scattering the cloves among the other veggies, and two
or three inside the bird. </span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Rinse the bird inside and out. Cut one of the lemons and juice it, reserving
the juice. Stuff the halves of the lemon
inside the bird, along with as much of the herb of choice as you can fit and a
few cloves of garlic. </span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">I put the bird breast down for its trip to the oven: in my
experience, this does make the breast meat more tender and juicy. (Thanks,
gravity.) This method sacrifices the
classic breast-meat-super-crispy-skin combo. But I am not a chicken-skin fetish person; I’d rather have the white
meat reliably juicy. </span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Once the bird is stuffed full of herbs, garlic, and lemon
rind, poised on the rack above the veggies, grab a chunk of room temperature
butter and rub it all over the bird’s skin. Then, pour the juice of the lemon over the skin, and sprinkle with salt
and pepper. </span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">If you roast breast side down, you don’t need to baste
obsessively, but every 15 minutes does help keep the bird uniformly moist. More important, you should turn the bird
every 15 minutes, so it gets evenly browned. I use olive oil to start, and once
bird starts giving up enough juice that you can scoop it out of the corners of
the pan, use that for your basting. </span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: inherit;">Once twenty-minutes-per-pound is up, ‘resting’ the bird for
15 minutes before carving does help everything settle, and if you are of the school
of making pan gravy, this is when you go to town. I am not of that school: I take my extra
lemon, juice it, pour it over everything in the pan. I’ve never been able to make a gravy can hold
a candle to the blend of chicken juice, chicken fat/butter/olive oil, and lemon
juice that this method delivers.</span><br />
<span style="font-family: inherit;"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiItD7xsgS0TayNL2EW_heII2K6d7Ps0wp2qbQEzguwfeE7BkgdOdDPxqUQ8LVIHuewIQbv1YQYSq79D_bfSZFrA0_Lvqt0ZwC5vc0JLQadNjG_2f93VC6yFgZiwybqp6gHdQE6YndNY4/s1600/photo+%25286%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiItD7xsgS0TayNL2EW_heII2K6d7Ps0wp2qbQEzguwfeE7BkgdOdDPxqUQ8LVIHuewIQbv1YQYSq79D_bfSZFrA0_Lvqt0ZwC5vc0JLQadNjG_2f93VC6yFgZiwybqp6gHdQE6YndNY4/s400/photo+%25286%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beautiful, ain't it?</td></tr>
</tbody></table>
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<u><span style="font-family: inherit;">Stock</span></u></div>
<div class="MsoNormal">
<i><span style="font-family: inherit;">The ingredients</span></i></div>
<div class="MsoNormal">
<span style="font-family: inherit;">The rule for stock is: nothing succeeds like excess. The whole point of stock is to have something
rich, delicious, and full of vitamins to use in your cooking. But if you skimp, you end up with mildly flavored
stuff that is hardly an improvement over water.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">The carcass of your roasted bird is where it all starts.
Cold leftover chicken is a big favorite in our household, so we have had to
reach <i>détente</i> over how much meat to remove from the bird: you want some meat
going into the pot. The bones are just
as important: get them all in there, they add a lot of body and richness. Skin too, and if you got a neck or giblets
with your bird, they go in as well. </span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7XC41nB91Y4fOvS4CTqE9wr1RFcICeYi3FXh5yNO0vwKKPc8GB0vQy4pRhqLCzu_0d07_cAQiuGlst523MqpetyHzi5SCrt0zO8RMAtnfgH-fxaZ2twBPB9eHMHA2VTSpYrYsttsaWf8/s1600/photo+(4).JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7XC41nB91Y4fOvS4CTqE9wr1RFcICeYi3FXh5yNO0vwKKPc8GB0vQy4pRhqLCzu_0d07_cAQiuGlst523MqpetyHzi5SCrt0zO8RMAtnfgH-fxaZ2twBPB9eHMHA2VTSpYrYsttsaWf8/s400/photo+(4).JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The workhorses of making good stock</td></tr>
</tbody></table>
<span style="font-family: inherit;">Pot veggies: onion, shallots, leeks, garlic, carrot, celery.
Two big onions, a whole head of garlic, an entire bunch of celery, and three
carrots is my absolute minimum. I like to include other veggies too, usually things
that are mellow and sweet: asparagus ends,
mild greens (baby spinach, lettuce), peas or corn. What goes into your stock will assert itself,
so don’t kid yourself that stuff that comes in your farm box that you don’t
like can be tossed in without consequences. (No cauliflower in my stock, thank you very much.) If you plan to do something where the broth’s
profile can be strong, go head and add bitter greens (radish tops, turnip greens,
mustard greens). Mushrooms create an
amazing flavor profile, they aren’t going to hide themselves. I tend to avoid starchy root veggies, since
they thicken the<a href="http://www.blogger.com/blogger.g?blogID=6795515934605382181" name="_GoBack"></a> stock. But if you are making something creamy (chowder, bisque) that may be
exactly what you want, so go to town with some potatoes or other root veggies. </span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">I always include some herbs in my stock; a big bunch of flat
leaf parsley, and some rosemary or tarragon (whichever was used to roast the
bird). I also throw in five or six whole peppercorns, and if the stock is
headed for an Asian recipe, a hunk of ginger.
</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<i><span style="font-family: inherit;">The method</span></i></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Rough chop everything up and put it all into your big
stockpot, cover with cold water, and bring to a boil. Lower the heat until you’ve got a vigorous
simmer, and let that keep happening for at least three hours. My most successful stocks have been the ones
that cooked the longest: long simmering draws all the yumminess out of the meat
and bones especially.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Once everything has been cooked into submission, strain it
into a new pot with a fine mesh strainer.
For super-clear stock, strain it twice, using cheesecloth the second
time. Then set it into the fridge to
cool thoroughly. Once it is completely
cooled it is easy to skim off as much fat as you want to. Now, my grandmother would never <i>dream</i> of skimming off all that lovely
fat, or at the very least she’d save it if she did. But to each their own. </span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Before you use the stock, it needs a little finishing. I don’t put salt into my stock until this
point, but stock does need salt. Heat it up, give it a taste: cold unsalted
stock tastes different from warmed unsalted stock. A little something acidic will brighten the
flavor, the juice of a lemon, or some dry white wine. </span></div>
Aimée Gogginshttp://www.blogger.com/profile/02279693415845082323noreply@blogger.com0tag:blogger.com,1999:blog-6795515934605382181.post-21212701002302647472013-06-25T23:09:00.005-07:002013-07-28T09:39:40.246-07:00Cook the Books 2013 - Street Food hits the food swap and our tableThe June <a href="http://growandresist.com/2012/12/21/cook-the-books-a-cookbook-challenge/">Cook the Books</a> selection was <i><a href="http://www.amazon.com/dp/0307952584/?tag=googhydr-20&hvadid=28910524315&hvpos=1t1&hvexid=&hvnetw=g&hvrand=912155149647225372&hvpone=&hvptwo=&hvqmt=b&hvdev=c&ref=pd_sl_8sxs20mbii_b">Street Food</a></i> by <a href="https://twitter.com/SusanFeniger">Susan Feniger</a>. <a href="http://ohbriggsy.wordpress.com/">Ohbriggsy</a> wrote a <a href="http://ohbriggsy.wordpress.com/2013/05/29/cook-the-books-june-welcome-to-susan-fenigers-street-food/">great intro for this cookbook</a>—and the cook behind it—and then <a href="http://growandresist.com/">Grow & Resist</a> followed suit with an <a href="http://growandresist.com/2013/06/24/cook-the-books-review-street-food/">excellent review</a>, so I won't do too much more on that front here.<br />
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Most important is how excited this cookbook got me. As soon as I started turning the pages, lots of recipes instantly vied for my attention, and I quickly had a slate of dishes I was craving to make. And, I fared pretty well on that front this month!<br />
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<b>Croatian Sour Apple Fritters with Orange Sugar</b><br />
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Homemade apple fritters seemed like a far-fetched dream. Ambrosia of gods I didn't believe in...about as likely to end up on on my table as, I dunno, something really fantastical. Maybe I'm just such a sucker for interesting providence and fun-to-make condiments, but this one got me hook line and sinker. I <i>knew</i> I <i>had</i> to make them. And so I did. Happy to report my first real deep-frying experience was carried out, over two days, with no burns and many piping hot, just-greasy-enough, airy fritters. I recommend these highly! Cooking notes include making them small enough to cook all the way through, and under no circumstances should you skip the orange sugar.<br />
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We made these over a Saturday, Sunday morning sequence because even with a half recipe this makes <b>a lot </b>of fritters. On the second day we didn't have enough of the orange sugar left, and no oranges on hand to make more, so I pulled a few things from the pantry for a fritter smorgasbord. Below left is <a href="http://teatimeadventures.blogspot.com/2013/04/the-earl-of-chocolate-gets-sconed.html">Chocolate Sugar</a> and <a href="http://teatimeadventures.blogspot.com/2013/06/street-food-lunch-june-cook-book.html">Earl Gray Tea Dust (adapted from this book)</a>, both scored from Angela at the swap. They provided fun and flavorful variation—I would definitely experiment further on this front if we make them again.<br />
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Because we had so many fritters, we carried a plateful to our next-door neighbor's house. It was Father's Day and boy was he surprised and excited to receive an unexpected serving of homemade donuts! Yeah, that was fun too. Big ups to my sweetie for helping man the fritter factory and being my número uno partner in crime.<br />
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<b>Coconut Curry Caramel Corn</b><br />
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This recipe was love at first glance too. First of all, I had never made caramel corn, and it seemed both challenging and fun. Secondly, the sweet/savory combo sounded awesome. And, it featured the Candied Peanuts made with kaffir lime leaves (an obsession of mine), which was an attractive progression from the Kaffir Lime & Chile Spiced Cashews I've made, and swapped, in the past. Plus it uses fresh curry leaf, an ingredient I see regularly at my favorite Asian market and have long wanted to find a use for. Winning all around. Lastly, making this coincided nicely with <a href="https://www.facebook.com/media/set/?set=a.523341984379703.1073741828.173767852670453&type=1&l=09d9f5a425">our June food swap</a>, and a recipe yielding 18 cups of anything seemed made for swapping. The fresh curry taste from the leaves was amazing. Familiar, yet so different than what you get from powder. A definite candidate for future parties and camping trips.<br />
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<b>Thai Tea Pudding</b><br />
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I work across the street from two different Thai restaurants, and Thai iced tea has become an occasional late afternoon treat instead of coffee or a sweet. (It's a natural twofer!). I'm a mad fan, and pudding is probably my favorite dessert in general, so this one was obviously going to make the cut. And again, it provided the opportunity to buy another strange ingredient from the Asian grocery. Happiness all around. When I asked if there were smaller bags than the lifetime supply size (1 lb.), the man shook his head no apologetically, but then countered with "but it's only $3!" Not really the point, but I appreciated, and succumbed to his salesmanship. My cheesecloth straining went a little awry due to my impatience trying to get this pudding in my mouth, but it was only a small amount of tea and fine spice particles, so it actually added nice dimension and visual appeal to this orange beauty. I skipped the lime caramel and candied cashews, toppings suggested in the book, but would for sure give them a try if making this for guests or a bigger crowd.<br />
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<b>Brussel Sprouts with Goat Cheese, Apples, and Hazelnuts</b><br />
No big story here except that I like brussel sprouts, thought cooking a veggie couldn't be a bad idea, and we have crazy delicious hazelnuts from Oregon from C's mom that wanted a date with apples and goat cheese. This was simple to make and a great side dish. I might even mix it up and bring this to Thanksgiving instead of my usual brussel sprouts preparation.<br />
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<b>Chilled Soba Noodles with Spicy Orange Sesame and Tofu</b><br />
We've been having totally wonky weather in SF recently. All year even. But right now, instead of June gloom, we have grey skies, actual rain, and humidity. It's weirdly warm. So cold noodles are just the thing. I skipped the scallions and used regular sesame seeds instead of black ones since that's what I had on hand. I also McGyvered the spicy sesame oil by using some regular sesame oil, some <a href="http://homemadetrade.blogspot.com/2011/11/evening-of-swapping-october-swap-recap.html">homemade spicy Sichuan oil</a>, and some red pepper flakes. This dish had some kick! I felt like it would be better with more than just the tofu in it. I think the leftovers will get a dose of broccoli rabe and chicken for good measure. And I got lots of extra sauce on hand. Nearly enough for another round. We'll see what the weather brings...<br />
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So that's the cast of characters this month. All worthy of a redux. My only issue with this cookbook is the yield of the recipes. I don't run a restaurant, so for example, I don't need 40 fritters! Even when I cut recipes in half, it seemed like a lot of food. But in my experience the food from these recipes was reliably satisfying almost all the time. I liked the ingredient spotlights for things a little more out of the ordinary, the condiments section, and the easy-to-follow recipe directions. Even though I got it from the library, I'd rate this a keeper cookbook.Aimée Gogginshttp://www.blogger.com/profile/02279693415845082323noreply@blogger.com2tag:blogger.com,1999:blog-6795515934605382181.post-37610333941269448702013-05-30T21:32:00.001-07:002013-05-31T14:14:00.828-07:00A preserving first: plain ol' strawberry jam for #CanItUpIt's strange but true. Until this month, I had never made strawberry jam. <a href="http://homemadetrade.blogspot.com/2012/06/first-day-of-summer-looking-back-on-my.html">All these other kinds</a> (and <a href="http://homemadetrade.blogspot.com/search/label/jam">more</a>), yes—but somehow good old-fashioned strawberry had slipped past me.<br />
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Thanks to the monthly <a href="http://www.allfourburners.com/can-it-up-rules/">Can It Up</a> challenge on <a href="http://www.allfourburners.com/">All Four Burners</a>, I made it finally happen.<br />
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Of course at first I started consulting my cookbooks, and <a href="http://pinterest.com/aimee_goggins/preserving/">pinning up</a> a storm with all kinds of flavor variations in mind. But ultimately I was seduced by the simple goodness of the strawberry, and chose to leave it unadulterated.<br />
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I was initially planning to go with Strawberry Rose Geranium, but couldn't bring myself to harvest half of the blossoms on my small plant, and something inside was telling me to just go it plain.<br />
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I basically used <a href="http://www.foodinjars.com/2009/06/strawberry-jam/">this recipe</a> from Marisa at <a href="http://www.foodinjars.com/">Food in Jars</a>, sans the vanilla bean. Above is what it looked like after macerating in the fridge for 2 days. Then it was to making jam! I even busted out a strawberry apron for the occasion.</div>
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After that we ate jam. (Sometimes French breakfast has to happen). The man of the house is always complaining I don't make "regular enough" jams, but based on the fact we're almost through the second jar that didn't seal (wait, I though I hated when that happened...), clearly going with the straight stuff was not a mistake.<br />
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There is always more jam that can be made, after all.Aimée Gogginshttp://www.blogger.com/profile/02279693415845082323noreply@blogger.com0tag:blogger.com,1999:blog-6795515934605382181.post-37388504265252985762013-05-27T22:13:00.005-07:002013-05-29T18:53:39.694-07:00Cook the Books 2013 - Tender goodness from Nigel SlaterThis month's <a href="http://growandresist.com/2013/05/01/cook-the-books-may-tender-with-nigel-slater/">Cook the Books assignment</a> was <i><a href="http://www.amazon.com/Tender-Cook-His-Vegetable-Patch/dp/1607740370/ref=sr_1_1?ie=UTF8&qid=1369710463&sr=8-1&keywords=tender+nigel+slater">Tender</a></i> by Nigel Slater. I loved this tome of a cookbook and its somewhat non-standard presentation; think part gardening diary, part ode to the seasons (the moody photos especially), part personal narrative, and a lot of enticing recipes. Organized alphabetically by type of produce, he starts each chapter discussing the specific vegetable in both the garden and in the kitchen. The section (when applicable) on varieties was always interesting and informative to read, but I think my favorite feature was the list of seasoning recommendations for that specific vegetable. From herbs and spices to best oils and accompaniments, I felt like this piece showed a lot of his cook's personality, and was plenty useful and inspiring—and I definitely found some things I wouldn't have thought of, but that make perfect sense.<br />
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The lineup of dishes served up this month was modest, but across-the-board satisfying.<br />
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<b>Chickpea patties with beet tzatziki</b><br />
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I broke in my new food processor (first full-size one I've ever owned) making the chickpea patties! They took a bit of finessing in the pan to get right, but in my opinion the key is to not make them too big, and to let them cook long enough on the first side to crisp and firm up so you can flip them without them coming out a crumbly mess.<br />
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<tr><td class="tr-caption" style="text-align: center;">Messy</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Tidy</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Tasty</td></tr>
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The color and flavor boost from the grated beet "tzatziki", with additional salt and lemon, is what really made this shine for me.<br />
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<b>Chard with olive oil and lemon</b><br />
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First-ever time that I boiled chard. Of course really it's just blanching, but still I was surprised at this preparation, not least at how much I liked it. So I busted out a new technique and a new tool in the kitchen this month!<br />
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<b>A pilaf of asparagus and mint (sans the favas)</b><br />
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I saw favas all over early in the month, but by the time I was looking for them to cook with, they were nowhere to be found. So I made the spring pilaf without them and still loved it. The aromatic spices added great dimension, but I cut down the butter called for by about 1/3, and still found it a bit heavy for the dish. In fact, there were a lot dishes in this book that called for heavy cream or a lot of butter, it kind of made me laugh. Of course that tastes good! Maybe the difference of the UK still being cold in spring came into play, but veggies I would think of as lending themselves to being lighter often had a lineup of heavy ingredients. Still, come cold nights, I could definitely see myself turning to some of them. Again, this one I felt like was really elevated by the yogurt sauce, so don't skip it.<br />
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Check out some of the dishes <a href="http://growandresist.com/2013/05/22/cook-the-books-beets-carrots-fava-beans-chard-and-more/">Grow & Resist</a> and <a href="http://ohbriggsy.wordpress.com/2013/05/24/cook-the-books-may-tender-things-like-beets-and-celery-root/">Ohbriggsy</a> cooked up, and as soon as it's up I'll post the recap of everyone's menus.Aimée Gogginshttp://www.blogger.com/profile/02279693415845082323noreply@blogger.com0tag:blogger.com,1999:blog-6795515934605382181.post-18858319479860476232013-05-18T09:17:00.002-07:002013-05-18T23:04:44.669-07:00Swapper Profile: Micah + Vegan Tater Tot Hotdish Recipe<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Hooray for Micah and Vegan Cheddar Bay Biscuits</td></tr>
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Swapper community meet Micah! Micah has an infectious sense of humor and fun, and through his terrific variety of creations, you may already know him from the swap. His treats are always vegan, always tasty, and have included <span style="font-family: inherit;">Chocolate Dipped Mango, Vegan Chocolate Chunk Biscotti, Assorted Crackers (Caper + Sea Salt, Green Garlic, Lemon + Red Pepper) and more. Also, I do believe Micah deserves credit for introducing one of my favorite swap trends: homemade cocktails for the potluck. Back in </span><a href="http://homemadetrade.blogspot.com/2012/09/august-swap-recap-filled-with-lots-of.html" style="font-family: inherit;">August</a> last year,<span style="font-family: inherit;"> he brought a gingery summer fruit bourbon concoction that clearly set the pace...our last swap had </span><a href="http://homemadetrade.blogspot.com/2013/04/boozy-swap-recap-x2-january-april.html" style="font-family: inherit;">three kinds of cocktails</a><span style="font-family: inherit;"> on offer. Way to go Micah (a toast in your direction). He loves biscuits and baking and veganizing as he goes, and he shares his recipe for Vegan Tater Tot Hotdish below. I'm feeling <a href="http://www.buzzfeed.com/andrewgauthier/things-minnesotans-are-too-nice-to-brag-about">Minnesota</a> already.</span><br />
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<span style="font-family: inherit;"><b style="line-height: 1.2em; outline: none;"><span style="line-height: 1.2em; outline: none;">Name: </span></b><span style="line-height: 1.2em; outline: none;">Micah</span></span></div>
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<span style="font-family: inherit;"><b style="line-height: 1.2em; outline: none;"><span style="line-height: 1.2em; outline: none;">Vegan recipe blog:</span></b><span style="line-height: 1.2em; outline: none;"> <a href="http://micahludeke.blogspot.com/" rel="nofollow" style="color: #003399; line-height: 1.2em; outline: none;" target="_blank">Big Mike's Eats</a> </span></span></div>
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<span style="font-family: inherit;"><b style="line-height: 1.2em; outline: none;"><span style="line-height: 1.2em; outline: none;">Hometown:</span></b><span style="line-height: 1.2em; outline: none;"> Bernal Heights, San Francisco, via Saint Paul, Minnesota</span></span></div>
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<span style="font-family: inherit;"><b style="line-height: 1.2em; outline: none;"><span style="line-height: 1.2em; outline: none;">Profession (optional): </span></b><span style="line-height: 1.2em; outline: none;">Attorney</span></span></div>
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<b style="line-height: 1.2em; outline: none;"><span style="font-family: inherit; line-height: 1.2em; outline: none;">How did you first get involved in food swapping? How long ago?</span></b></div>
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<span style="font-family: inherit; line-height: 1.2em; outline: none;">I went to my first SF food swap in spring 2012 and was immediately hooked. I found out about the swap through a random google search for local food events.</span></div>
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<b style="line-height: 1.2em; outline: none;"><span style="font-family: inherit; line-height: 1.2em; outline: none;">What did you make for the last food swap and what inspired your choice?</span></b></div>
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<span style="font-family: inherit; line-height: 1.2em; outline: none;">I made vegan <a href="http://micahludeke.blogspot.com/2012/03/chocolate-chunk-biscotti.html" rel="nofollow" style="color: #003399; line-height: 1.2em; outline: none;" target="_blank">chocolate chunk-almond-cinnamon biscotti</a>. Biscotti is my go-to for any food sharing occasion because I can make it with anything I’ve got lying around in the kitchen, and everyone’s happy when there’s more biscotti in the world. Except the gluten free folks, but I’m working on that!</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Bags o' biscotti!</td></tr>
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<b style="line-height: 1.2em; outline: none;"><span style="font-family: inherit; line-height: 1.2em; outline: none;">What’s your favorite thing about swapping?</span></b></div>
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<span style="font-family: inherit; line-height: 1.2em; outline: none;">It’s an even tie between the excellent people and the excellent loot. The only thing better than heading home with an armload of spicy pickled carrots, homemade bourbon vanilla, and foraged cherry jam is hanging out with the awesome and hilarious people who made those gems.</span></div>
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<b style="line-height: 1.2em; outline: none;"><span style="font-family: inherit; line-height: 1.2em; outline: none;">Who or what most influences your cooking?</span></b></div>
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<span style="font-family: inherit; line-height: 1.2em; outline: none;">Being Minnesotan. As a vegan, I feel like there’s a lot of unchartered water. I’m obsessed with adding to the vegan recipe canon by updating the cultural foods I grew up with by making plant-based versions. Midwestern comfort food is my preferred food genre, which for my childhood meant a big mishmash of Jewish, Northern European, Scottish, Norwegian, and local standards. I’ve veganized a lot of foods that only a Minnesotan could love, like <a href="http://micahludeke.blogspot.com/2011/07/vegan-scotch-eggs.html" rel="nofollow" style="color: #003399; line-height: 1.2em; outline: none;" target="_blank">scotch eggs</a>, <a href="http://micahludeke.blogspot.com/2011/07/welsh-rarebit.html" rel="nofollow" style="color: #003399; line-height: 1.2em; outline: none;" target="_blank">Welsh rarebit</a>, <a href="http://micahludeke.blogspot.com/2012/02/vegan-haggis.html" rel="nofollow" style="color: #003399; line-height: 1.2em; outline: none;" target="_blank">haggis</a>, <a href="http://micahludeke.blogspot.com/2011/07/vegan-lutefisk.html" rel="nofollow" style="color: #003399; line-height: 1.2em; outline: none;" target="_blank">lutefisk</a>, the <a href="http://micahludeke.blogspot.com/2012/01/vegan-juicy-lucy.html" rel="nofollow" style="color: #003399; line-height: 1.2em; outline: none;" target="_blank">Juicy Lucy</a> (an outside-in cheeseburger), <a href="http://micahludeke.blogspot.com/2011/03/stovie-recipe.html" rel="nofollow" style="color: #003399; line-height: 1.2em; outline: none;" target="_blank">stovies</a>, <a href="http://micahludeke.blogspot.com/2011/05/live-blogging-hungarian-goulash.html" rel="nofollow" style="color: #003399; line-height: 1.2em; outline: none;" target="_blank">Hungarian goulash</a>, <a href="http://micahludeke.blogspot.com/2012/05/deep-fried-vegan-cheese-curds.html" rel="nofollow" style="color: #003399; line-height: 1.2em; outline: none;" target="_blank">deep fried cheese curds</a>, and the penultimate Minnesotan delicacy, <a href="http://micahludeke.blogspot.com/2011/07/tater-tot-hotdish.html" rel="nofollow" style="color: #003399; line-height: 1.2em; outline: none;" target="_blank">tater tot hotdish</a>.</span></div>
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<span style="font-family: inherit; line-height: 1.2em; outline: none;">I’ve also built up a hefty arsenal of veganized Jewish comfort foods, which is especially handy around Hannukah and<a href="http://micahludeke.blogspot.com/2012/04/vegan-passover.html" rel="nofollow" style="color: #003399; line-height: 1.2em; outline: none;" target="_blank"> Passover</a>, when vegans can feel trapped between ethics and observance. I’ve covered a lot of the classics: <a href="http://micahludeke.blogspot.com/2011/12/vegan-lox-round-ii-success.html" rel="nofollow" style="color: #003399; line-height: 1.2em; outline: none;" target="_blank">lox</a>, <a href="http://micahludeke.blogspot.com/2011/04/matzoh-kugel.html" rel="nofollow" style="color: #003399; line-height: 1.2em; outline: none;" target="_blank">kugel</a>, <a href="http://micahludeke.blogspot.com/2011/04/vegan-matzoh-ball-soup.html" rel="nofollow" style="color: #003399; line-height: 1.2em; outline: none;" target="_blank">matzoh ball soup</a>, <a href="http://micahludeke.blogspot.com/2012/04/vegan-latkes-with-homemade-applesauce.html" rel="nofollow" style="color: #003399; line-height: 1.2em; outline: none;" target="_blank">latkes</a>, <a href="http://micahludeke.blogspot.com/2010/12/king-of-brisket.html" rel="nofollow" style="color: #003399; line-height: 1.2em; outline: none;" target="_blank">beef brisket</a>, <a href="http://micahludeke.blogspot.com/2010/04/hey-micahroon-where-are-macaroons.html" rel="nofollow" style="color: #003399; line-height: 1.2em; outline: none;" target="_blank">Passover macaroons</a>, and the like, but I’m still working on the perfect vegan challah. It’s my white whale.</span></div>
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<span style="font-family: inherit;"><span style="line-height: 1.2em; outline: none;"> </span><span style="line-height: 14.4pt; outline: none;">I’m basically a split personality cook; when I’m veganizing a classic comfort food, I have no shame about junk food. Minnesotan food traditions are based on pantry staples like boxed soup mix and canned vegetables, and whole foods versions just don’t hit the mark, in my experience.</span></span></div>
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<span style="font-family: inherit; line-height: 1.2em; outline: none;">When I’m making new recipes, though, I try hard to focus on whole foods and local, organic ingredients. My boyfriend is also a vegan food blogger, and he’s much more committed to whole foods, so he’s an excellent influence. I’m a bad one, as there’s an endless supply of biscotti and cake in the house.</span></div>
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<b style="line-height: 1.2em; outline: none;"><span style="font-family: inherit; line-height: 1.2em; outline: none;">What’s your favorite kitchen tool?</span></b></div>
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<span style="font-family: inherit; line-height: 1.2em; outline: none;">Parchment paper makes my world go ‘round. Silpats are a more sustainable, reusable option, but parchment paper can be cut to size and composted so there’s no cleanup. I can’t stop dipping random foods in chocolate, so parchment paper makes candy infinitely easier remove after hardening, and parchment paper removes the need for both oil and cleanup when baking cookies or roasting vegetables.</span></div>
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<span style="font-family: inherit; line-height: 1.2em; outline: none;">In case parchment paper isn’t tool-like enough, I’ll also big up my dowel rolling pin (with tapered ends and no handles), which I bought when I was eighteen and working at a posh cooking supply store. A dowel pin gives a person so much more control when rolling out dough, so you can make ultra thin <a href="http://micahludeke.blogspot.com/2012/05/caramelized-young-garlic-crackers.html" rel="nofollow" style="color: #003399; line-height: 1.2em; outline: none;" target="_blank">crackers</a> and wrappers for dumplings, wontons, or <a href="http://micahludeke.blogspot.com/2012/10/knishes.html" rel="nofollow" style="color: #003399; line-height: 1.2em; outline: none;" target="_blank">knishes</a>.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Micah's crackers from a <a href="http://homemadetrade.blogspot.com/2012/05/april-swap-recap-happy-anniversary-to.html">past swap</a></td></tr>
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<b style="line-height: 1.2em; outline: none;"><span style="font-family: inherit; line-height: 1.2em; outline: none;">Your current flavor or ingredient obsession?</span></b></div>
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<span style="font-family: inherit; line-height: 1.2em; outline: none;">Blood oranges and sweet limes! Their seasons are just ending now, and I’m a little heartbroken. I had never seen either of these darling citruses when I lived in Minnesota, and I’ve been schlepping home about ten pounds of fruit from the Alemany Farmer’s Market each week that they’ve been available. Sweet limes are gorgeous eaten plain; a strong, clear lime flavor, but as sweet as an orange. Sweet lime juice and chili pepper flakes over sautéed collard greens is pretty great. Blood oranges are absolutely beautiful and a little bit tart; I use them for mimosas and<a href="http://micahludeke.blogspot.com/2013/04/chocolate-blood-orange-biscotti.html" rel="nofollow" style="color: #003399; line-height: 1.2em; outline: none;" target="_blank"> chocolate chunk biscotti</a>.</span></div>
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<b style="line-height: 1.2em; outline: none;"><span style="font-family: inherit; line-height: 1.2em; outline: none;">Biggest food surprise?</span></b></div>
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<span style="font-family: inherit; line-height: 1.2em; outline: none;">That carrot greens are amazing.</span></div>
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<b style="line-height: 14.4pt; outline: none;"><span style="font-family: inherit; line-height: 1.2em; outline: none;">If the Rapture came tomorrow, what would your last meal on earth be?</span></b></div>
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<span style="font-family: inherit; line-height: 1.2em; outline: none;">Everything that I could find, <a href="http://micahludeke.blogspot.com/2012/04/dip-it-in-chocolate.html" rel="nofollow" style="color: #003399; line-height: 1.2em; outline: none;" target="_blank">dipped in dark chocolate</a>. And champagne.</span></div>
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<span style="font-family: inherit;"><b style="line-height: 1.2em; outline: none;"><span style="line-height: 1.2em; outline: none;">When I'm not in the kitchen I'm...</span></b></span></div>
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<span style="font-family: inherit; line-height: 1.2em; outline: none;">Blogging about being in the kitchen, painting, doing weird collaborative art projects, or playing chess. Sometimes I go to work, too. </span></div>
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<span style="font-family: inherit;"><b style="line-height: 1.2em; outline: none;"><span style="line-height: 1.2em; outline: none;">Favorite local food experience:</span></b><b style="line-height: 1.2em; outline: none;"><span style="line-height: 1.2em; outline: none;"></span></b></span></div>
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<span style="font-family: inherit; line-height: 1.2em; outline: none;">Making brunch with friends every Saturday after the Alemany Farmers’ Market. We scoop up whatever weird, adorable produce is in season and build brunch around it, like <a href="http://micahludeke.blogspot.com/2013/04/baby-turnip-nettle-pesto-pizza.html" rel="nofollow" style="color: #003399; line-height: 1.2em; outline: none;" target="_blank">nettlepesto + baby turnip pizza</a>.</span></div>
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<b style="color: #333333; line-height: 1.4; text-align: justify;"><span style="font-family: inherit;">TATER TOT HOTDISH Recipe by Micah</span></b><br />
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<span style="font-family: inherit;"><span style="line-height: 20px;">Prep time: about an hour</span><br style="line-height: 1.2em; outline: none;" /><span style="line-height: 20px;">Yield: one large casserole dish, about 8-10 servings</span><br style="line-height: 1.2em; outline: none;" /><span style="line-height: 20px;">Preheat oven to 425f</span></span></div>
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<span style="font-family: inherit; line-height: 1.4;">Ingredients</span></div>
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<span style="font-family: inherit;">- 1 32 oz. bag tater tots (I use Ore Ida- reliably vegan)</span><br />
<span style="font-family: inherit;">-1 finely chopped onion</span><br />
<span style="font-family: inherit;">-1 12oz. package of vegan ground beef (Smart Ground original veggie protein crumbles from Lightlife)</span><br />
<span style="font-family: inherit;">-2 tsp garlic powder</span><br />
<span style="font-family: inherit;">-sea salt and pepper to taste</span><br />
<span style="font-family: inherit;">-1 ½ c. vegan creamy portabella soup from Imagine foods</span><br />
<span style="font-family: inherit;">-1 14oz can or bag of frozen French cut green beans</span><br />
<span style="font-family: inherit;">- ¼ c. daiya cheddar shreds (for the gooey insides)</span><br />
<span style="font-family: inherit;">- ½ c. daiya cheddar shreds (for the crispy top)</span><br />
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Directions</span><br />
<span style="font-family: inherit;">1. Bake tater tots at 425 for about 20 minutes or until golden and firm- you want them nice and crispy inside the hot dish, but don’t let them brown- they’ll finish baking when the whole hot dish is assembled. </span><br />
<span style="font-family: inherit;">2. While the tater tots are baking, chop the onion finely</span><br />
<span style="font-family: inherit;">3. Heat 2 tbs canola oil over high heat in a large skillet. Add the chopped onion and sauté until translucent, then </span><br />
<span style="font-family: inherit;">5. Add the package of vegan ground- crumble it into the pan, and fry the onions and ground together with the garlic powder, a pinch of salt, and a few cracks of fresh ground pepper for about 8 minutes or until veggie ground is cooked through</span><br />
<span style="font-family: inherit;">6. Pour the 1 ½ c. mushroom soup into the pan and continue to cook and stir over medium-high heat until well mixed and the soup has cooked down a little, about six minutes. Add salt and pepper to taste. It should taste vaguely like beef-a-roni. In a good way. The best way. </span><br />
<span style="font-family: inherit;">7. Scoop the onion-ground-soup mixture into a large casserole dish</span><br />
<span style="font-family: inherit;">8. Open and strain your 14 oz. can of French cut green beans, and spread them evenly over the layer of onion-veggie ground-soup</span><br />
<span style="font-family: inherit;">9. Sprinkle approximately ¼ c. of the cheddar daiya over the green beans</span><br />
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<span style="font-family: inherit;">10. Make an even layer of the baked tater tots over the green beans. If there are any very soft parts, make sure they’re facing up</span><br />
<span style="font-family: inherit;">11. Bake at 425f. for about 15 minutes so tater tots can get crispier</span><br />
<span style="font-family: inherit;">12. When tater tots are golden brown and firm, remove from oven and sprinkle the remaining ½ c. daiya shreds evenly over the top. Place back in the 425f. oven and bake another 15-20 minutes until the daiya shreds on top are lightly browned and crispy.</span><br />
<span style="font-family: inherit;">13. Serve hot! </span><br />
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Reheating note: You can cover leftover hot dish with foil or in Tupperware and refrigerate, but when it’s time to reheat, bake it in the oven or toaster oven (350f for about 10-15 minutes, or until tots are crispy again). The tater tots will get soggy in the fridge, so you need the dry heat of an oven to get them nice and crispy again.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Micah's Tater Tot Hotdish at the swap</td></tr>
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Aimée Gogginshttp://www.blogger.com/profile/02279693415845082323noreply@blogger.com0tag:blogger.com,1999:blog-6795515934605382181.post-36882328253339337162013-04-29T21:17:00.003-07:002013-04-30T09:46:26.611-07:00Briefly, Cook the Books 2013: Mile End Cookbook I put my library request in early, I swear. But it was Passover and it seemed like I wasn't ever going to get my hands on a loaner copy of <a href="http://growandresist.com/2013/04/29/cook-the-books-review-the-mile-end-"><i>The Mile End Cookbook</i></a> for <a href="http://ohbriggsy.wordpress.com/2013/04/24/cook-the-books-april-impromptu-dinner-party/">April's Cook the Books</a> due to the number of holds ahead of me... But then a librarian friend introduced me to the brilliance that is <a href="http://csul.iii.com/">Link+</a>, and thanks to inter-library coordination it was ready for me to pick up at my local branch within a few days. I was over the moon pleased with myself, and I settled in to flipping through the recipes and hungry thoughts of making cinnamon buns and challah, lotsa pickles, and a bunch of different kinds of latkes, to start.<br />
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But with taxes due and a barely planned vacation to take, it turned out that for most of April I was swimming with fishes in Mexico instead of cooking at home.<br />
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So this month is short and sweet, with just two simple dishes cooked but (as usual) many more savored with my eyeballs. I was also proud because not only did I use up a lot of things in the fridge before leaving the country (greens and herbs from the swap, bacon, salami, eggs, etc.), I also did not need to buy anything specifically for these recipes, except the beans!</div>
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<a href="http://www.foodandwine.com/recipes/salami-and-egg-mishmash">Mish-Mash</a> - This recipe caught my eye immediately. Salami with eggs? Yes please. With just a few ingredients, this is great and easy-to-prepare meal which will be on the menu at our joint going forward for sure.<br />
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As I sought ways to cook anything amid the pre-trip crunch, it turned out the Maple Baked Beans were just the thing to take to a friend's BBQ. They were very tasty on grilled sausages, and we ate the leftovers as beans on toast with eggs as our last dinner at home. Breakfast for dinner, always a winner.<br />
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Next up for May is <a href="http://www.amazon.com/Tender-Cook-His-Vegetable-Patch/dp/1607740370"><i>Tender</i></a> by Nigel Slater. And I can sure do with some veggies in my diet after all those tacos and beer!</div>
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Aimée Gogginshttp://www.blogger.com/profile/02279693415845082323noreply@blogger.com0tag:blogger.com,1999:blog-6795515934605382181.post-33305177774818367442013-04-14T22:45:00.003-07:002013-04-14T22:45:37.944-07:00Boozy Swap Recap x2: January & April presented in pictures (and glasses)We had a packed house for our January swap, and a big crowd for our 2 year anniversary swap in April too. The most noticeable theme? Booze! Yup, at the January swap we had bourbon cocktails being made to order as samples the awesome Earl Grey Soda Syrup shown below, plus a couple homemade wines on another table, and the April swap had not one but THREE kinds of alcoholic beverages on offer for the potluck, plus cordials and other spirited elixirs on the swapping block. There were even flavored sugars for cocktail glass rims. Now you know how SF swappers roll...<br />
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Along with the alcohol there was a lot of garden fresh produce, so it really felt like spring up at our April swap.<br />
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There was so much other good stuff too! But, I'm off to Mexico in a couple days, and am trying to cram a lot in before I leave, so am keeping this post short. I did just finish my taxes though, so <i>cheers</i> to that! Since this snapshot view has no doubt left you wanting more, go peruse the full photo galleries from both swaps <a href="https://www.facebook.com/media/set/?set=a.502531909794044.1073741825.173767852670453&type=1&l=ebd9f88d41">here</a> and <a href="https://www.facebook.com/media/set/?set=a.502844649762770.1073741826.173767852670453&type=1&l=de095df4a5">here</a>. Then mark your calendar tentatively for the first weekend in June.Aimée Gogginshttp://www.blogger.com/profile/02279693415845082323noreply@blogger.com0tag:blogger.com,1999:blog-6795515934605382181.post-69361838246666197402013-03-28T13:45:00.000-07:002013-03-28T14:13:05.229-07:00Cook the Books 2013: Soup weather = Tom Yum GoongMarch was filled with more work travel, lots of family occasions and visitors, and now a cold...so it didn't allow me much time in the kitchen to try out this month's <a href="http://ohbriggsy.wordpress.com/2012/12/21/cook-the-books-challenge/">Cook the Books</a> selection, <a href="http://www.amazon.com/Good-Fish-Sustainable-Seafood-Recipes/dp/1570616620/ref=sr_1_1?ie=UTF8&qid=1364497199&sr=8-1&keywords=good+fish"><i>Good Fish</i></a> by <a href="http://www.goodfishbook.com/gfb/about.asp">Becky Selengut</a>. But, my Tom Yum Goong (Spicy Shrimp and Lemongrass) soup was just what the doctor ordered, and I've got the ingredients on-hand to make the Wild Salmon Chowder with Fire-Roasted Tomatoes and Quinoa Cakes with Smoked Trout and Chive Sour Cream in the next few days. I also have BIG love for sardines, so always have them in the pantry and will try not just her version of Pasta con la Sarde for sure, but the fresh Skillet Sardines too.<br />
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Anyhow, on to what I <i>did</i> make...<br />
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Cooking shallots and lemongrass is up there in terms of kitchen smells, but it's the kaffir lime leaves that are the magic ingredient here and will transport you right into the heart of Thailand as you cook this deliciously, evocatively, fragrant broth. Or at least that's what happened to me.<br />
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Though this isn't an overly complex recipe, making the stock takes some time, so once again I broke it down over two days. Be sure to brown the shrimp shells over high heat in order to impart their distinctive flavor to the broth.<br />
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<b>Tom Yum Goong (Spicy Shrimp & Lemongrass Soup)</b><br />
Adapted from <i><a href="http://www.amazon.com/Good-Fish-Sustainable-Seafood-Recipes/dp/1570616620/ref=sr_1_1?ie=UTF8&qid=1364501817&sr=8-1&keywords=good+fish">Good Fish</a></i> by Becky Selengut<br />
Serves 4<br />
<br />
2 tablespoons <a href="http://www.pccnaturalmarkets.com/guides/tips_cooking_oils.html">high-heat vegetable oil</a> (I used safflower)<br />
1 medium onion, diced<br />
1 small carrot, diced<br />
2 ribs of celery, diced<br />
1 lb shrimp, peeled and deveined (shells reserved)<br />
5 to 6 cups of water<br />
3 tomatoes, medium dice, or one 14-oz can of diced tomatoes with their juice<br />
6 Kaffir lime leaves, or zest of 1 lime<br />
6-8 thin slices of fresh, peeled galangal or ginger<br />
2 jalapeños, halved (remove the seeds and membranes if you want to decrease the heat of your soup)<br />
1/2 cup sliced shallots<br />
3 stalks of lemongrass, cut into 1-inch pieces, woody top half discarded<br />
1 cup cremini or button mushrooms, thickly sliced<br />
3 tablespoons fish sauce<br />
3-6 tablespoons freshly squeezed lime juice (2-3 limes)<br />
Salt<br />
Whole cilantro leaves, for garnish<br />
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<i>Making the soup stock</i><br />
<i><br /></i>
Add 1 tablespoon of oil to a stockpot over medium-high heat. Once hot, add the onion, carrot, and celery and saute for about 5 minutes, until lightly browned.<br />
<br />
Turn the heat up to high and add the reserved shrimp shells. They will turn their recognizable pink almost immediately, but saute about 3-4 minutes until they are lightly browned.<br />
<br />
Add the water to the pot. If you are using canned tomatoes, drain the juice into a measuring cup and add enough water to total 6 cups.<br />
<br />
Stir in the sliced galangal, jalapeños, and kaffir lime leaves and bring to a boil.<br />
<br />
Scrape the bottom of the pot to loosen any browned bits and simmer gently for approximately 30 minutes. (This is when the fragrance magic happens)<br />
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Strain the stock through a fine mesh sieve and set aside. If you make the night before, store the stock in the fridge overnight.<br />
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<i>Making the soup</i><br />
<i><br /></i>
Heat the remaining tablespoon of oil over medium-high heat, and add the shallots and lemongrass. Saute about 8-10 minutes until lightly browned.<br />
<br />
Add the mushrooms, tomatoes and reserved stock and bring to a gentle boil. Reduce to a simmer and add the fish sauce. Simmer for another 10 minutes, then add the shrimp and turn off the heat (the residual heat will do the cooking for you).<br />
<br />
Add the juice of 2 limes and season to taste with salt. Add more fish sauce if necessary, as well as lime juice which will brighten the flavors. A little sugar or honey can help if your soup is tart or bitter.<br />
<br />
Be sure to taste the soup at this stage and balance the flavors according to your palate.<br />
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Serve garnished with cilantro leaves, and remember you can lightly chew on the lemongrass stalks to release some of their flavor, but do not try to eat them!<br />
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<b><i>Cooking notes:</i></b><br />
While deveining shrimp is not the sexiest job in the kitchen, it was actually a first for me and I kind of enjoyed it. This takes about 10 minutes, so plan your prep and cooking time accordingly. Selengut's website includes a number of how-to videos, including one on <a href="http://www.goodfishbook.com/gfb/how_to_videos.asp?vID=7">deveining shrimp</a>.<br />
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I had exactly, to the drop, 3 tablespoons of fish sauce left in the bottle. I love it when that happens!<br />
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Here's an in-depth, Spring-filled post <a href="http://ohbriggsy.wordpress.com/2013/03/27/cook-the-books-review-good-fish/">reviewing this cookbook</a> by Oh, Briggsy, with the monthly round-up post coming soon from <a href="http://growandresist.com/">Grow & Resist</a>!Aimée Gogginshttp://www.blogger.com/profile/02279693415845082323noreply@blogger.com2tag:blogger.com,1999:blog-6795515934605382181.post-40771666847587476872013-03-22T21:44:00.002-07:002013-03-26T10:07:14.087-07:00Swapper Profiles: Angela Mc and J.K. Kaufman + Beer Bread RecipeI am extremely pleased to introduce the dynamic swap duo of Angela and J.K.. Though in fact they haven't been coming to the swap for all that long of a time, it feels like they have (in the best of ways). They always come supremely well-stocked, which is evidence of the hard work and love they put into their cooking. Their packaging is always playful, and matches their fun spirits and smiles every time. Between them they've busted out Tea Cookies in assorted flavors, <a href="http://teatimeadventures.blogspot.com/2012/11/marshmallows-for-swap.html">Marshmallows</a>, Chocolate Covered Caramels, <a href="http://teatimeadventures.blogspot.com/2012/08/sf-food-swap-angela.html">Rustic Chocolate Choffy Ball Truffles</a>, Mini Pies (Blood Orange & Blueberry, Savory Goose, Persimmon, and Apple Sugar + Spice), and Orange-Pecan Chocolate Chip Cookies. They also co-write a blog, <a href="http://teatimeadventures.blogspot.com/">Tea Time Adventures</a>. Read on to see what else gets them excited in the kitchen, plus nab a tasty looking recipe for Beer Bread. Cheers to that!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj84uFg2xXq_5mx2bBDd_p7-QCqmLiDFqZ8iJMBO26qMGmqJDvK3o-I4xRA2Kvl2QpRqIcCIKndHMaZoNIv7RQiwU2J6AbAjQR_ebKUvOQCi_OPTzyZEc8EWzXjesyeMjmy62t7cCEe7xY/s1600/IMG_1163.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj84uFg2xXq_5mx2bBDd_p7-QCqmLiDFqZ8iJMBO26qMGmqJDvK3o-I4xRA2Kvl2QpRqIcCIKndHMaZoNIv7RQiwU2J6AbAjQR_ebKUvOQCi_OPTzyZEc8EWzXjesyeMjmy62t7cCEe7xY/s400/IMG_1163.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Angela and J.K. with their Death by Caramel Brownies</td></tr>
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<span style="font-family: inherit;"><b><br /></b></span>
<span style="font-family: inherit;"><b>Name:</b><span style="font-size: small;"> Angela Mc</span></span></div>
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<span style="font-family: inherit;"><br /><b>
Home (+ hometown swap):</b> SF/sf food swappers<br />
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<tr><td class="tr-caption" style="text-align: center;">Angela's savory goose mini pie was delicious</td></tr>
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<span style="font-family: inherit;"><b>How did you first get
involved in food swapping? How long ago?</b><br />
I think I first saw it in an email, I just know that it was instant attraction
to the idea and we swore we would go to the next one! Since last year? Perhaps in June? It was the swap at the old venue in the
Mission.<br />
<br /><b>
What did you make for the last food swap and what inspired your choice?</b><br />
Mini-pies. A friend had given me a booklet called "Bike Basket Pies"
and we thought they'd be perfect to swap. We made four kinds. 3 fruit and one
savory.<br />
<br /><b>
What’s your favorite thing about swapping?</b><br />
Getting ideas from other swappers! It always seems like someone has made something
that is such a brilliant idea that I must steal it. Last swap it was the
tea-infused simple syrup.<br />
<br /><b>
Who or what most influences your cooking?</b><br />
I just pick it up as I go, but one famous chef I Love is Jacques Pepin. He has
had such an varied career, and his autobiography is awesome.</span><br />
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<span style="font-family: inherit;"><br /></span>
<b style="font-family: inherit;">What’s your favorite kitchen tool?</b><br />
<span style="font-family: inherit;">
Toaster oven. For real. It's so much easier and tastier to toast than microwave
food. A close second is ye olde immersion blender.<br />
<br /><b>
Your current flavor or ingredient obsession?</b><br />
Salt. I love salt. Always.<br />
<b><br />
Biggest food surprise? </b><br />
When people say they "can't" cook. Or is that Pet Peeve? Hmmm.<br />
<br /><b>
If the Rapture came tomorrow, what would your last meal on earth be?</b><br />
Brunch! A fried chicken, waffle kind of combo with Lots of fresh fruit. Bacon.<br />
<br /><b>
When I'm not in the kitchen I'm... </b>eating out and then blogging about it!<br />
<br /><b>
Favorite local food experience:</b><br />
Annual <a href="http://www.sfstreetfoodfest.com/">Street Food Festival</a>!!<br />
<br /><br /><span style="line-height: 14.4pt;"><b>Name:</b> J.K. Kaufman</span></span></div>
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<span style="font-family: inherit;"><b>Home (+ hometown swap):</b> San Francisco<o:p></o:p></span></div>
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Profession:</b> Retired<o:p></o:p></span></div>
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<span style="font-family: inherit;"><b>How did you first get involved in food swapping? How long
ago?</b><o:p></o:p></span></div>
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<span style="font-family: inherit;">Angela found out about it and we decided to participate. I
think our first swap was in October.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><b>What did you make for the last food swap and what inspired
your choice?</b><o:p></o:p></span></div>
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<span style="font-family: inherit;">Judy Rosenberg's (<a href="http://www.rosiesbakery.com/">Rosie's Bakery</a> in Boston) orange pecan
chocolate-chip cookies from her <a href="http://www.amazon.com/Rosies-Bakery-All-Butter-Sugar-Packed-No-Holds-Barred/dp/0894807234"><i>All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book</i></a> (page 101). They're my current favorite of the things I
bake and definitely my all-time favorite chocolate chip cookie.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><b>What’s your favorite thing about swapping?</b><o:p></o:p></span></div>
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<span style="font-family: inherit;">Meeting other people who enjoy creating good things in the
kitchen and coming home with a bag full of new things to try.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /><b>
Who or what most influences your cooking?</b><o:p></o:p></span></div>
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<span style="font-family: inherit;">Whatever I feel like eating. But I rarely cook, unless you
count my morning oatmeal. I'm a baker. Friends invite me to dinner and asks me
to bring bread and/or dessert.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAcYMXBlcsSZ9fjFDJNC2E0UkNP6Z-qAh2OlXjloXBWHfouDOT-Lrmx50z9ou13kzqUiavDmVDH7m6LAhgzh-Zfq6es9AzyuD-Z-CuI41FK-X7X_bj2cjmii7XlND3iJrgaChj2x7F97Y/s1600/phone+pictures+546.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAcYMXBlcsSZ9fjFDJNC2E0UkNP6Z-qAh2OlXjloXBWHfouDOT-Lrmx50z9ou13kzqUiavDmVDH7m6LAhgzh-Zfq6es9AzyuD-Z-CuI41FK-X7X_bj2cjmii7XlND3iJrgaChj2x7F97Y/s400/phone+pictures+546.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Death By Caramel Brownies in the making</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY0zH2Mw_Wpe5k4S3xP6Ru2GYg_Iwp3tN8JsJIG7FWy101PiFsG-Ej1DD6b76ro4SveFa58PQxxulgb9wC9siVeir26F7Osz9JEdiPjmrLO0pquI3r-LB9BsUhc9_gW8tSJYceI-smuiM/s1600/phone+pictures+548.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY0zH2Mw_Wpe5k4S3xP6Ru2GYg_Iwp3tN8JsJIG7FWy101PiFsG-Ej1DD6b76ro4SveFa58PQxxulgb9wC9siVeir26F7Osz9JEdiPjmrLO0pquI3r-LB9BsUhc9_gW8tSJYceI-smuiM/s400/phone+pictures+548.jpg" width="400" /></a></div>
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<span style="font-family: inherit;"><b>
What’s your favorite kitchen tool?</b><o:p></o:p></span></div>
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<span style="font-family: inherit;">The <a href="http://www.newmetrodesign.com/content/BeaterBlade.html">silicone paddle</a> for my stand mixer. It scrapes the side of the bowl as it
beats. My chocolate tempering machine is a close second. I have a serious
weakness for gadgets and small appliances.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /><b>
Your current flavor or ingredient obsession?</b><o:p></o:p></span></div>
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<span style="font-family: inherit;">Chocolate</span><br />
<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><b>
Biggest food surprise?</b><o:p></o:p></span></div>
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<span style="font-family: inherit;">Discovering that the taste of charcoal-grilled food that I
didn't like was really the excess lighter fluid my father used.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /><b>
If the Rapture came tomorrow, what would your last meal on earth be?</b><o:p></o:p></span></div>
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<span style="font-family: inherit;">Abalone<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /><b>
When I'm not in the kitchen…</b> I'm reading, either dead tree or online. Or out
eating with Angela or other friends.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /><b>
Favorite local food experience:</b><o:p></o:p></span></div>
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<span style="font-family: inherit;">Tasting the creations of the best artisan chocolatiers at
<a href="http://www.fogcitynews.com/home.html">Fog City News</a> on Market Street.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><b><br /></b></span>
<span style="font-family: inherit;"><b><br /></b></span>
<span style="font-family: inherit;"><b>Beer Bread Recipe</b> by Angela</span><br />
<span style="font-family: inherit;"><br /></span>
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<span style="font-family: inherit;"><span style="line-height: 24px;">Preheat oven to 375</span><span style="color: #222222; line-height: 18px;">°</span></span><br />
<span style="font-family: inherit;"><span style="line-height: 24px;">Grease a bread pan with olive oil, nonstick spray, or butter.</span></span><br />
<span style="font-family: inherit;"><span style="line-height: 24px;">3 c flour</span><span style="line-height: 24px;">3 T sugar</span><span style="line-height: 24px;">1 T Baking Powder</span><span style="line-height: 24px;">1 tsp. salt</span><span style="line-height: 24px;">1 c cheddar cheese (shredded)</span><span style="line-height: 24px;">1 T chives</span></span><br />
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<span style="line-height: 24px;"><span style="font-family: inherit;"><br /></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDq_umuRm3rcT6wxVeadaz_TdvcHztnKAu-IbcDTfYMQGhHsSoHtgJUCSNXOj3X8rnPN-WBKFjx0fa7NzrdE4AeAy0jMkmMNFL8sjsuhJkvaN_uPTUVgN9t-zp3i7_rJVB0hSfGi6uExM/s1600/beer+for+bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDq_umuRm3rcT6wxVeadaz_TdvcHztnKAu-IbcDTfYMQGhHsSoHtgJUCSNXOj3X8rnPN-WBKFjx0fa7NzrdE4AeAy0jMkmMNFL8sjsuhJkvaN_uPTUVgN9t-zp3i7_rJVB0hSfGi6uExM/s400/beer+for+bread.jpg" width="400" /></a></div>
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<span style="font-family: inherit;"><span style="line-height: 24px;">Whisk these dry ingredients together</span><br style="line-height: 24px;" /><span style="line-height: 24px;">Add 1 beer and stir. Mixture will be sticky.</span></span><br />
<span style="line-height: 24px;">Put mixture in prepared pan. Bake 55 minutes.</span><br />
<span style="line-height: 24px;">Remove from oven, rub a little butter over the top, and return it to the oven for 2-3 minutes.</span><br />
<span style="line-height: 24px;">Eat!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghKFeN9qETYu2KQDhlOlqcE03EBim78ahxqs3_udJQrU6mb50i8UzO4uVz4bbcMzzM6mr5EKm_cm6i0J9q6saEkEqajECgLfibRakiIFKdKigtLDru5NW4XJFe_SwrV6wdwxGTDU1_rbk/s1600/beer+bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghKFeN9qETYu2KQDhlOlqcE03EBim78ahxqs3_udJQrU6mb50i8UzO4uVz4bbcMzzM6mr5EKm_cm6i0J9q6saEkEqajECgLfibRakiIFKdKigtLDru5NW4XJFe_SwrV6wdwxGTDU1_rbk/s400/beer+bread.jpg" width="400" /></a></div>
<br />
<span style="line-height: 24px;"><span style="font-family: inherit;">See original post with more pictures <a href="http://teatimeadventures.blogspot.com/2012/10/beer-bread-finally.html">here</a>.</span></span></div>
Aimée Gogginshttp://www.blogger.com/profile/02279693415845082323noreply@blogger.com0