tag:blogger.com,1999:blog-71652963412940759052024-03-12T19:57:45.214-07:00The Gourmet ChroniclesRecipes for life from a slightly cynical, perpetually hungry New York latina now wandering the hilly & silly streets of San Francisco.Lori Gomezhttp://www.blogger.com/profile/05569806921410155798noreply@blogger.comBlogger128125tag:blogger.com,1999:blog-7165296341294075905.post-31816867413710792232023-02-24T07:59:00.004-08:002023-02-24T08:09:34.186-08:00 Keto Cauliflower-Shiitake Mushroom-Sweet Potato Gratin<h3 style="text-align: left;"> </h3><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd9DT8mQMwGf9-b_LZ-h5JnVpw2QMEQvetyc9mhjxHuBNckkHJt5voRAlnEf2_zUuOrp_4n1Vrnnnp1CulEjCDKQpil0n39pw3CcX0FPMkbK6KtVy0ig55GgQlcWJzgd5-XKVrcGDKczY78VyAYnVCmkjGS5-imj9CGm95XmWZRiFnN2LbitBwselA/s843/23415352_2081732695381042_1851821561034871200_o.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="843" data-original-width="843" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd9DT8mQMwGf9-b_LZ-h5JnVpw2QMEQvetyc9mhjxHuBNckkHJt5voRAlnEf2_zUuOrp_4n1Vrnnnp1CulEjCDKQpil0n39pw3CcX0FPMkbK6KtVy0ig55GgQlcWJzgd5-XKVrcGDKczY78VyAYnVCmkjGS5-imj9CGm95XmWZRiFnN2LbitBwselA/w640-h640/23415352_2081732695381042_1851821561034871200_o.jpg" width="640" /></a></div><br /><h3 style="text-align: center;"><br /></h3><h3 style="text-align: left;"><span style="font-size: medium;"><span style="font-family: inherit; font-weight: normal;">Gratin<span style="background-color: white;"> is the culinary technique in which an ingredient is topped with a</span><span style="background-color: white;"> caramelized</span><span style="background-color: white;"> </span><span style="background-color: white;">crust, often using</span><span style="background-color: white;"> </span><span style="font-family: inherit;">breadcrumbs<span style="background-color: white;">,</span><span style="background-color: white;"> </span>grated cheese</span><span style="background-color: white;">, egg or butter.<span style="white-space: nowrap;"> </span></span><span style="background-color: white;">The term may be applied to any dish made using this method.</span><span style="background-color: white;"> </span><span style="background-color: white;">Gratin is usually prepared in a shallow oven-safe dish. </span></span></span></h3><p style="background-color: white; margin: 0.5em 0px;"><span style="font-family: inherit; font-size: medium;">The etymology of gratin is from the French language words <i>gratter</i>, meaning "to scrape" or "to grate" (for example, "scrapings" of bread or cheese), and <i>gratiné</i>, from the transitive verb form of the word for crust or skin. The technique predates the current name which did not appear in English until 1846.</span></p><p style="background-color: white; margin: 0.5em 0px;"><span style="font-family: inherit; font-size: medium;">In addition to the well-known potato dishes such as <i>gratin dauphinois</i>, <i>gratin</i> may be applied to many other bases of meat, fish, vegetables, or pasta. Cauliflower, sweet potato, and shiitake mushrooms are excellent candidates for this treatment and also what I happened to have in ye olde cupboards. Whilst sweet potatoes are not strictly keto with the average sweet potato containing 37 grams of carbs (minus 5 grams of fiber), if you split this dish amongst two or more people, it's still a low-carb meal. I eschewed adding crumbs atop the casserole, but you can certainly add crumbled pork rinds or any low-carb cracker crumb topping for extra crunch - I opted for more cheese, instead. If you don't have a convection oven like I do, you may need to stick the gratin dish under the broiler for a minute to crisp the top properly to a golden brown. </span></p><h3><span style="font-size: medium;"><span style="background-color: white; color: #050505; font-weight: 400; white-space: pre-wrap;"><span style="font-family: inherit;">This is a succulent and decadent casserole, do not let its gluten-free nature fool you. It beats Baked Mac and Cheese like a rented mule and is pure silk in mouthfeel because of the lack of flour in the cheese sauce. It reheats like a dream, too, not that there are ever any leftovers when el esposo is done cleaning up the kitchen;) </span></span></span></h3><p style="background-color: white; margin: 0.5em 0px;"><span style="font-family: inherit; font-size: medium;"><br /></span></p><p style="background-color: white; margin: 0.5em 0px; text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlfnGCnkXNWr0vtk5FDvWsHWvZb-kxbjPt9Tb-bkqMYO-Gf-yXiJpHMp_5r-mkIpgLvgz13e1_yUKMM4194MNwcLJnL4w_j6GmN6zKInmAFRj9kRlSfOCHkyhzTSIrS3bbFVdqx_AoSdwMYZJtJ_uqDyAZO3xOq40zGCnWuNRLO_dE69Vo6Rih2KKc/s2048/331079990_177883174964972_9097399075088504032_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlfnGCnkXNWr0vtk5FDvWsHWvZb-kxbjPt9Tb-bkqMYO-Gf-yXiJpHMp_5r-mkIpgLvgz13e1_yUKMM4194MNwcLJnL4w_j6GmN6zKInmAFRj9kRlSfOCHkyhzTSIrS3bbFVdqx_AoSdwMYZJtJ_uqDyAZO3xOq40zGCnWuNRLO_dE69Vo6Rih2KKc/w640-h480/331079990_177883174964972_9097399075088504032_n.jpg" width="640" /></a></div><br /><span style="font-family: inherit; font-size: medium;"><br /></span><p></p><p style="background-color: white; margin: 0.5em 0px; text-align: center;"><span style="font-family: inherit; font-size: medium;"><br /></span></p><h3 style="text-align: left;"><br /></h3><h3 style="text-align: left;">Keto Cauliflower-Shiitake Mushroom-Sweet Potato Gratin</h3><br /><span style="font-size: medium;">Note: Instead of a traditional bechamel, I use sour cream and Boursin as thickening agent to help the cheese bind. Instead of blanching the cauliflower and sweet potato before immersing in the cheese sauce and baking, I saute the veggies with the aromatics and simmer them with the liquids —cooking it all in one pot before baking makes the gratin more nutritious and flavor-packed. <span style="color: #050505;"><span style="background-color: white;"><span style="font-family: inherit;"> Of course, it’s a rich sauce. Only use full fat dairy. You can play with different cheese combinations... Mascarpone, Gruyere, Comte, Fontina, Gorgonzola, Parmigiano-Reggiano etc etc in any combination would work great. The idea is to have a trifecta of yummy mix that includes a good melting cheese with a good creamy cheese with a strongly flavored cheese.</span></span><span face="system-ui, -apple-system, "system-ui", ".SFNSText-Regular", sans-serif" style="background-color: #f0f2f5;"> </span></span>This recipe will serve two as a main course, or 4-6 as a side dish.</span><div><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP3O-mSAU2k9gAm-bjoKcPHFOxAZDsjjU3h9yj5Gf073egvR8oVCHhH3LHc4pA7vGYqKPLY_QNY53MvyA72lop4nhTZBm4jpS_cW1XvJTemiBrES1fZO2kFHcaWTANic1tkAOHUni3sjr5M1ihbZClP6_UfXb0u1BNrdv2EAD7TfbVxOjnMYVrJ3WA/s960/333041298_646864440782118_3994724462493154668_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP3O-mSAU2k9gAm-bjoKcPHFOxAZDsjjU3h9yj5Gf073egvR8oVCHhH3LHc4pA7vGYqKPLY_QNY53MvyA72lop4nhTZBm4jpS_cW1XvJTemiBrES1fZO2kFHcaWTANic1tkAOHUni3sjr5M1ihbZClP6_UfXb0u1BNrdv2EAD7TfbVxOjnMYVrJ3WA/w640-h480/333041298_646864440782118_3994724462493154668_n.jpg" width="640" /></a></div><br /><div style="text-align: center;"><br /></div><h3 style="text-align: left;"><b>Ingredients:</b></h3><br />1 head of fresh cauliflower - washed, dried, and separated into florets<br /><br />1 medium sweet potato - scrubbed, dried, and cut into coins that are 1/4” thick<br /><br />1 small onion, sliced fine<br /><br />2 garlic cloves, sliced fine<br /><br />4 oz. shiitakes, de-stemmed & sliced<br /><br />2 oz. pancetta (or thick cut bacon), diced thickly<br /><br />1 small wheel of shallot-chive boursin (5 oz)<br /><br />3 oz of gruyere, shaved with a plane (or coarsely grated)<br /><br />2 TBSP sour cream <br /><br />1 TBSP unsalted butter<br /><br />2 TBSP extra virgin olive oil<br /><br />1/4 cup of white wine<br /><br />1/4 cup of stock (chicken or vegetable)<br /><br />1/4 cup half and half (or cream)<br /><br />freshly milled black pepper (to taste)<br /><br />truffle oil (to taste)<br /><br />1 sprig of thyme (leaves only, finely minced)<br /><br />tsp of Dijon mustard (optional)<br /><br />1 - 8 x 8 gratin dish</div><div><br /></div><div>1 Dutch oven <br /><br /><br /><h3 style="text-align: left;"><b>Instructions:</b></h3><br />Preheat your oven (with the convection fan if you have one***) to 375 degrees<br /><br />Heat a dutch oven over medium heat, add olive oil and butter, when hot but not smoking, add onions, saute until translucent (about 3 minutes), then add pancetta, saute with onions until fat begins to render, then add cauliflower florets, stirring well, adding more olive oil if pan seems dry, then add shiitakes, sweet potato coins and sliced garlic, incorporating well with the rest. <br /><br /> I sauté the veggies in olive oil and butter with pancetta, onion, garlic and shiitakes until both vegetables lose their raw look, absorb flavor, and take on a little golden color - then I deglaze the pan with a little white wine, add a few generous splashes of stock and half and half, lower the heat to a bare simmer and cover the pot tightly with a well-fitted lid for 15 minutes or so until the veggies have absorbed most of the liquid.<br /><br />Then I add the sour cream and boursin mixing well, season it with freshly milled black pepper, and chopped scallions, dijon, and thyme, pour it all into a small (8x8) gratin dish, top it with a layer of freshly grated gruyere, mix the grated cheese in, finish it with another layer of freshly grated gruyere, drizzle some truffle oil on top and pop it into a preheated 350 F degree convection oven for 30 minutes, until the top is golden and the casserole is bubbling. <br /><br />***If you don’t have a convection oven, you may need to place the dish under the broiler for a minute, to get a golden crust. Buen provecho.</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Lori Gomezhttp://www.blogger.com/profile/05569806921410155798noreply@blogger.com1tag:blogger.com,1999:blog-7165296341294075905.post-89361420027056295552021-05-08T16:36:00.009-07:002021-05-08T17:12:08.876-07:00Keto Asparagus Ricotta Tart<p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-h6UYhMBqP8Y/YJcflToOcFI/AAAAAAAAM8o/OQCK0lbbRkglZMPFmtl70EddvBLjuLQAACLcBGAsYHQ/s960/184621562_508297813854789_4261244833136426418_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-h6UYhMBqP8Y/YJcflToOcFI/AAAAAAAAM8o/OQCK0lbbRkglZMPFmtl70EddvBLjuLQAACLcBGAsYHQ/w640-h480/184621562_508297813854789_4261244833136426418_n.jpg" width="640" /></a></div><br /><p></p><p><br /></p><i>It’s so funny. I told el esposo I wanted to blog this tart for Mother’s Day because it might be a nice brunchy item for people to share with their moms and he said, “But you hate your mother - she was terrible to you!”
It never occurred to me that my mother had anything to do with it. Most people love their mothers, as it should be, and it makes me happy to know others do. What happened to me with mine has in no way affected my sentiments about others celebrating the day. Is that crazy of me? Probably. Well, crazy or not... here we go. This tart is not only keto, but it offers all the best that spring brings to the table. A great sort of ad-lib I created with ingredients I had in the pantry and fridge for our Thursday Night Vegetarian Meal. I made up the recipe as I went along, but it came out well:</i><div><br /></div><div><br /></div><div><br /></div><div>
<br /><br /><div style="text-align: center;"><b style="font-size: x-large;"> Keto Asparagus Ricotta Tart</b></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><iframe allow="autoplay; clipboard-write; encrypted-media; picture-in-picture; web-share" allowfullscreen="true" frameborder="0" height="476" scrolling="no" src="https://www.facebook.com/plugins/video.php?height=476&href=https%3A%2F%2Fwww.facebook.com%2Flori.gomez.3745%2Fvideos%2F507268117291092%2F&show_text=false&width=476" style="border: none; overflow: hidden;" width="476"></iframe></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><i>You can, of course, substitute shallots or onions for the leeks and leave out the fennel. You can also use puff pastry or a pre-made crust, if you are not on the ketogenic diet. You can use fresh cherry tomatoes, instead of sun-dried tomatoes... </i></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><b><span style="font-size: medium;">Ingredients:</span></b></div><div style="text-align: center;"><br /></div><ul style="text-align: left;"><li>1 fathead pizza crust - rolled into a 13 x 9 inch rectangle (Click <a href="https://thegourmetchronicles.blogspot.com/2019/12/fathead-pizza-crust-ketolicious-way-4.html?fbclid=IwAR1GWmqnCaJyzVYXsIDWPfnwSHKypiF_3Ydxslci9tQttTXgSvkdeW7i9lE" target="_blank">here </a>for recipe)</li><li>1 lb of ricotta</li><li>1 large egg</li><li>a half handful of mixed herbs: basil (I used Thai basil, but regular basil is fine), thyme and oregano leaves, finely chopped (or use pesto) </li><li>a grating of nutmeg (about 1/4 teaspoon)</li><li>white pepper (pinch)</li><li>1/4 cup drained and rough chopped oil-packed sun-dried tomatoes</li><li>sliced shallots and fennel bulb, sauteed until caramelized (1 shallot and 1 fennel bulb)</li><li>1/2 bunch large asparagus spears (about 10-12)</li><li>1-2 tbsp oil from the sun-dried tomato jar</li><li>1-2 tbsp extra virgin olive oil</li><li>zest of 1 small lemon (optional)</li><li>shaved parmesan, to taste (about 1/3 cup)</li><li>chives (optional) </li></ul><div><br /></div><div><b><span style="font-size: medium;">Instructions:</span></b></div><div><br /></div><div>1) Saute shallots and fennel bulb over medium heat until golden, deglaze pan with a splash of chardonnay, when all pan fond is scraped and incorporated and wine is reduced, add herbs. Remove from pan and set aside.</div><div><br /></div><div>2) Make and roll out the fathead pizza dough. Press into small parchment-lined rectangular baking pan or place free-form on a parchment-lined baking sheet or pizza stone, dock the dough with fork tines allover, and blind-bake for 8 minutes at 400 degrees in a pre-heated oven.</div><div><br /></div><div>3) In the same pan you used to cook the shallot and fennel, add trimmed asparagus spears (10-12 large), add 2 tablespoons of sundried tomato oil & a tablespoon of extra-virgin olive oil, mix well, then add to the oven on the rack below baking tart dough for 5 minutes.</div><div><br /></div><div>4) Mix the ricotta with half the shaved parmesan. Crack in the egg, add nutmeg, white pepper and mix well. Sprinkle the sun-dried tomatoes, sauteed shallots and fennel bulb and mix well.</div><div><br /></div><div>5) Remove tart dough and asparagus from oven. Add the ricotta mixture to the pre-baked tart dough. Arrange the asparagus spears nicely on top. Season the asparagus with the remainder of parmesan and pepper.</div><div><br /></div><div>6) Bake the tart for about 15-20 minutes until the crust is golden. If the asparagus looks dry, brush with additional oil. Sprinkle with lemon zest and chives on top. Enjoy!</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /><br /><div style="text-align: center;"><b><span style="font-size: large;">Happy Mother's Day! </span></b></div></div></div><div style="text-align: center;"><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-uT4XOutMxv8/YJcgEmCB3yI/AAAAAAAAM8w/-STyJpgp6oM2p2U3E_sEFPkvMitiavArQCLcBGAsYHQ/s750/external-content.duckduckgo.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="618" height="640" src="https://1.bp.blogspot.com/-uT4XOutMxv8/YJcgEmCB3yI/AAAAAAAAM8w/-STyJpgp6oM2p2U3E_sEFPkvMitiavArQCLcBGAsYHQ/w528-h640/external-content.duckduckgo.jpg" width="528" /></a></div><br /><div><br /></div><div><br /></div>Lori Gomezhttp://www.blogger.com/profile/05569806921410155798noreply@blogger.com0tag:blogger.com,1999:blog-7165296341294075905.post-58819676997815097612021-03-24T16:10:00.007-07:002021-03-24T20:00:47.182-07:00Ketolicious Millionaire's Shortbread <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-OBSRv3t7oSo/YFuYL56-mhI/AAAAAAAAM6A/nlccv_Yk0IAdeeDuSX8zNpBAq9VQe3aBACLcBGAsYHQ/s960/164578404_481230703228167_4346580949200520931_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="670" data-original-width="960" height="446" src="https://1.bp.blogspot.com/-OBSRv3t7oSo/YFuYL56-mhI/AAAAAAAAM6A/nlccv_Yk0IAdeeDuSX8zNpBAq9VQe3aBACLcBGAsYHQ/w640-h446/164578404_481230703228167_4346580949200520931_n.jpg" width="640" /></a></div><br /><p></p><p><br /></p><p><span style="font-size: medium;">As those three of you who read this blog can see, I've been on a mission lately to combine el esposo's favorite two dessert flavors: chocolate and peanut butter in a variety of ways. Otherwise he just sits with a spoon and mindlessly eats out of the 40 oz. sugar-free peanut butter jar & then dumps 1/2 cup of sugar-free chocolate chips in a dish and eats those. Combining them into a dessert makes him more aware that he is in fact eating dessert and therefore he eats less. Portion-control is key to weight-loss and maintenance. So... since he is also a fan of those dreadful Atkins peanut butter bars, I decided to conjure up a much more fulfilling version and Millionaire shortbread came to mind. </span></p><span style="font-size: medium;">A relatively modern twist on the more traditional Scottish shortbread, Millionaire’s Shortbread follows the Scottish tradition of making a traybake (a dessert baked in a tray to be sliced and shared after cooking). Using the traditional buttery shortbread as a base, Millionaire’s Shortbread adds lush layers of caramel and chocolate atop the shortbread—a decadent treat. </span><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">I combined about four different recipe ideas and condensed them into one! There are many ways to go about making the dish, all of them great, but since el esposo hates caramel and loves peanut butter I subbed in peanut butter with Lakanto <a href="https://www.amazon.com/dp/B01G4I8WCE/ref=dp_iou_view_product?ie=UTF8&psc=1" target="_blank">keto "maple" syrup</a> , a little cream cheese, and coconut oil in place of the usual <a href="https://www.wholesomeyum.com/recipes/sugar-free-caramel-sauce-recipe-low-carb-keto/" target="_blank">sugar-free caramel sauce</a>. It worked beautifully. Almond butter or even tahini sauce would also work, if you're allergic to peanuts. <br /><br />So, this is a simple dish but a little laborious. First you will bake the crust, let it cool, then stick it in the freezer to further firm up for 10 minutes before adding the peanut butter caramel layer, after adding that layer, you will firm it up in the freezer for 10-15 minutes again, then you will add the chocolate ganache over that and freeze it all for 10 minutes. When the chocolate is set? It's ready to eat, but cutting it requires care. Use a large knife that you have wet with hot water, wipe the knife, and cut the bar in half, wet, wipe repeat... until you get 16 pieces. try not to saw the pieces, try to use the entire blade of the knife (a 10 or 12 inch chef's knife worked for me) and press downward evenly from the tip to the hilt in one sure steady downward stroke using your bodyweight. This will prevent the chocolate and the shortbread from cracking and crumbling:<br /><br /><br /><br /></span><a href="https://1.bp.blogspot.com/-q8lXvMLtHE8/YFuqx32ehUI/AAAAAAAAM6I/WgFM2Hi3L_scM4JzHwgmJd1I_CrtTDFtACLcBGAsYHQ/s960/163922042_481230906561480_1574899704064199350_n.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="708" data-original-width="960" height="472" src="https://1.bp.blogspot.com/-q8lXvMLtHE8/YFuqx32ehUI/AAAAAAAAM6I/WgFM2Hi3L_scM4JzHwgmJd1I_CrtTDFtACLcBGAsYHQ/w640-h472/163922042_481230906561480_1574899704064199350_n.jpg" width="640" /></a><a href="https://1.bp.blogspot.com/-EPsp-jfIY_4/YFuqx1OxuVI/AAAAAAAAM6M/nZIp3sLc5jkUEfy4GpejWBYN9abHpN_-ACLcBGAsYHQ/s960/164869023_481230813228156_4736139753888105204_n.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="802" data-original-width="960" height="534" src="https://1.bp.blogspot.com/-EPsp-jfIY_4/YFuqx1OxuVI/AAAAAAAAM6M/nZIp3sLc5jkUEfy4GpejWBYN9abHpN_-ACLcBGAsYHQ/w640-h534/164869023_481230813228156_4736139753888105204_n.jpg" width="640" /></a><br /><br /><br /><span style="font-size: medium;"> There are no-bake versions of the crust, but those would be a mealy mess. Baking the shortbread gives an aroma and texture that is worth the trouble. Take the time to do it right. You're combining all the same ingredients and pressing them into a parchment lined dish anyway, so just go ahead and take the little extra time to bake and cool the shortbread, rather than just freezing it for ten minutes to firm up. These bars will store in the fridge for two weeks or the freezer for three months. I do not recommend storing them at room temperature for any length of time. The chocolate ganache will melt. <br /><br /></span><br /><br /><br /><br /><div style="text-align: center;"><b><span style="font-size: large;">Ketolicious Millionaire's Shortbread </span></b></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-48kna3_8JKQ/YFuwEsyAGEI/AAAAAAAAM6Y/TrN8QFHAELUmhwt0aaSY7amPurPy87k0gCLcBGAsYHQ/s706/Screen%2BShot%2B2021-03-24%2Bat%2B2.32.26%2BPM.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="559" data-original-width="706" height="506" src="https://1.bp.blogspot.com/-48kna3_8JKQ/YFuwEsyAGEI/AAAAAAAAM6Y/TrN8QFHAELUmhwt0aaSY7amPurPy87k0gCLcBGAsYHQ/w640-h506/Screen%2BShot%2B2021-03-24%2Bat%2B2.32.26%2BPM.png" width="640" /></a></div><br /><span style="font-size: large;"><i><br /></i></span></b></div><div style="font-size: large; text-align: left;"><i><span style="font-size: medium;">Note: Do be sure to soften the butter, cream cheese, peanut butter, melt the coconut oil (microwave everything individually for 20-30 seconds, if you're in a hurry) and have everything else at room temperature before combining the ingredients. I used a mixing bowl and arm power to combine everything but you can use a food processor, instead. </span><br style="font-size: medium;" /><br style="font-size: medium;" /><span style="font-size: medium;">I don't microwave the sugar-free chocolate chips, I melt them with 3 tablespoons of coconut oil in a small heavy-bottomed sauce pan over low heat, stirring constantly with a silicon spatula, but you can nuke them instead. I just like stirring the pot. It soothes me. </span></i></div><div style="font-size: large; text-align: left;"><i><span style="font-size: medium;"><br /></span></i></div><div style="font-size: large; text-align: left;"><i><span style="font-size: medium;">Preheat your oven to 355 degrees. Gather all your ingredients, measuring spoons, and cups, whisks and bowls including an 8x8 or 9x9 square dish which you will line with parchment paper. You will make the crust, then the peanut butter caramel, then the chocolate ganache. </span></i></div><div style="font-size: large; text-align: left;"><i><span style="font-size: medium;"><br /></span></i></div><div style="font-size: large; text-align: left;"><i><span style="font-size: medium;">Each bar has about 312 calories and 2 net carbs. </span></i></div><div style="font-size: large; text-align: left;"><i><span style="font-size: medium;"><br /></span></i></div><div style="font-size: large; text-align: left;"><i><span style="font-size: medium;"><b>Let the madness begin!</b></span></i></div><div style="font-size: large; text-align: left;"><i><span style="font-size: medium;"><br /></span></i></div><div style="font-size: large; text-align: left;"><i><span style="font-size: medium;"><br /></span></i></div><div style="font-size: large; text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-V-6u0997gwk/YFuwg7RDn_I/AAAAAAAAM6g/BT71jiPAVCUl4-S7WQMW0FEIoHw9D8AAwCLcBGAsYHQ/s960/164240368_481230839894820_5806336851093319587_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="696" data-original-width="960" height="464" src="https://1.bp.blogspot.com/-V-6u0997gwk/YFuwg7RDn_I/AAAAAAAAM6g/BT71jiPAVCUl4-S7WQMW0FEIoHw9D8AAwCLcBGAsYHQ/w640-h464/164240368_481230839894820_5806336851093319587_n.jpg" width="640" /></a></div><br /><span style="font-size: medium;"><br /></span></i></div><div style="font-size: large; text-align: left;"><i><span style="font-size: medium;"><br /></span></i></div><div style="font-size: large; text-align: left;"><i><span style="font-size: medium;"><br /></span></i></div><div><br /></div><div><br /></div><div><b><span style="font-size: large;">For the sugar-free shortbread crust</span></b></div><div><b><span style="font-size: large;"><br /></span></b></div><div><b><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-QRBdOW3FMT0/YFuy_Chpv0I/AAAAAAAAM6o/GlHQhvhy_xU9AvzqBoz8m5UrqCmeS0WJACLcBGAsYHQ/s960/164837976_481230886561482_1843034135942650244_n.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="748" data-original-width="960" src="https://1.bp.blogspot.com/-QRBdOW3FMT0/YFuy_Chpv0I/AAAAAAAAM6o/GlHQhvhy_xU9AvzqBoz8m5UrqCmeS0WJACLcBGAsYHQ/s320/164837976_481230886561482_1843034135942650244_n.jpg" width="320" /></a></div></b></div><div><b><span style="font-size: medium;">Ingredients:</span></b></div><div><div data-block="true" data-editor="7la9v" data-offset-key="b4el6-0-0" style="background-color: white; color: #050505; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="b4el6-0-0" style="direction: ltr; position: relative;"><ul style="text-align: left;"><li><span data-offset-key="b4el6-0-0"><span style="font-family: inherit; font-size: medium;">1/3 cup coconut flour</span></span></li><li><span data-offset-key="2e0ud-0-0"><span style="font-family: inherit; font-size: medium;">2/3 cup superfine almond flour </span></span></li><li><span data-offset-key="hi6e-0-0"><span style="font-family: inherit; font-size: medium;">1/4 cup granulated erythritol (Swerve)</span></span></li><li><span data-offset-key="8kp25-0-0"><span style="font-family: inherit; font-size: medium;">8 drops stevia </span></span></li><li><span data-offset-key="5hr05-0-0"><span style="font-family: inherit; font-size: medium;">1 stick butter (softened) (1/2 cup)</span></span></li><li><span data-offset-key="aip19-0-0"><span style="font-family: inherit; font-size: medium;">1 tsp vanilla extract</span></span></li><li><span data-offset-key="920is-0-0"><span style="font-family: inherit; font-size: medium;">1/4 tsp baking powder</span></span></li><li><span data-offset-key="db980-0-0"><span style="font-family: inherit; font-size: medium;">1/4 tsp psyllium husk (or xanthum gum)</span></span></li></ul></div></div><div data-block="true" data-editor="7la9v" data-offset-key="9hgm4-0-0" style="background-color: white; color: #050505; font-family: system-ui, -apple-system, system-ui, ".SFNSText-Regular", sans-serif; white-space: pre-wrap;"></div></div><br /><br /></div><div><br /></div><div><b><span style="font-size: medium;">Instructions:</span></b><br /><div data-block="true" data-editor="7la9v" data-offset-key="b4el6-0-0" style="background-color: white;"><div class="_1mf _1mj" data-offset-key="b4el6-0-0" style="direction: ltr; position: relative;"><ul style="color: #050505; text-align: left; white-space: pre-wrap;"><li><span style="font-family: inherit; font-size: medium;">Preheat the oven to 355 Fahrenheit.</span></li><li><span style="font-family: inherit; font-size: medium;">Whisk your dry ingredients until well-combined.</span></li><li><span style="font-family: inherit; font-size: medium;">Add the softened butter, vanilla/almond extract and stevia and mix with a flexible spatula until you have a smooth dough.</span></li><li><span style="font-family: inherit; font-size: medium;">Press the dough evenly into your parchment-lined baking dish.</span></li><li><span style="font-family: inherit; font-size: medium;">Place the dough in the freezer for 10 minutes.</span></li><li><span style="font-family: inherit; font-size: medium;">This will harden the butter and provide for a more tender pastry. </span></li><li><span style="font-family: inherit; font-size: medium;">Place baking dish in the preheated oven for 15 minutes or until the crust smells fragrant and has a slightly golden top.</span></li><li><span style="font-family: inherit; font-size: medium;">Allow to cool completely, then place in the freezer for 10 minutes. </span></li><li><span style="font-size: medium;"><span style="font-family: inherit;">While crust is cooling prepare your peanut butter caramel </span><span style="font-family: inherit;"> </span></span></li></ul><div><span style="color: #050505; font-size: medium;"><span style="white-space: pre-wrap;"><br /></span></span></div><div><span style="color: #050505; font-size: medium;"><span style="white-space: pre-wrap;"><br /></span></span></div><div><span style="color: #050505; font-size: medium;"><span style="white-space: pre-wrap;"><br /></span></span></div><div><span style="color: #050505; font-size: medium;"><span style="white-space: pre-wrap;"><br /></span></span></div><div><span style="color: #050505; font-size: large;"><span style="white-space: pre-wrap;"><b>For the sugar-free peanut butter caramel layer</b></span></span></div><div><span style="color: #050505; font-size: large;"><span style="white-space: pre-wrap;"><b><br /></b></span></span></div><div><span style="color: #050505; font-size: large;"><span style="white-space: pre-wrap;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Zh3kqQAL-2s/YFu8fixTJfI/AAAAAAAAM6w/7pZfT5NAP-Q4OpSavv0zyGQL2v68ZjYJACLcBGAsYHQ/s960/164533617_481230753228162_7640379799050722865_n.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="922" data-original-width="960" src="https://1.bp.blogspot.com/-Zh3kqQAL-2s/YFu8fixTJfI/AAAAAAAAM6w/7pZfT5NAP-Q4OpSavv0zyGQL2v68ZjYJACLcBGAsYHQ/s320/164533617_481230753228162_7640379799050722865_n.jpg" width="320" /></a></div></span></span><b style="color: #050505; font-size: large; white-space: pre-wrap;">Ingredients:</b></div><div><div data-block="true" data-editor="a7298" data-offset-key="7meo-0-0" style="color: #050505; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="7meo-0-0" style="direction: ltr; position: relative;"><ul style="text-align: left;"><li><span data-offset-key="7meo-0-0"><span style="font-family: inherit; font-size: medium;">1 cup peanut butter </span></span></li><li><span data-offset-key="29kgh-0-0"><span style="font-family: inherit; font-size: medium;">1/2 cup Lakanto sugar-free maple syrup</span></span></li><li><span data-offset-key="8vnds-0-0"><span style="font-family: inherit; font-size: medium;">1/4 cup melted coconut oil</span></span></li><li><span data-offset-key="2lnb1-0-0"><span style="font-family: inherit; font-size: medium;">2 Tablespoons softened cream cheese </span></span></li><li><span data-offset-key="6q84f-0-0"><span style="font-family: inherit; font-size: medium;">2 tsp vanilla extract</span></span></li><li><span data-offset-key="88rhu-0-0"><span style="font-family: inherit; font-size: medium;">1/4 tsp salt</span></span></li></ul></div></div></div><div><span style="color: #050505; font-size: large;"><span style="white-space: pre-wrap;"><b><br /></b></span></span></div><div><span style="color: #050505; font-size: large;"><span style="white-space: pre-wrap;"><b><br /></b></span></span></div><div><span style="color: #050505; font-size: large;"><span style="white-space: pre-wrap;"><b><br /></b></span></span></div><div><span style="color: #050505; font-size: large;"><span style="white-space: pre-wrap;"><b><br /></b></span></span></div><div><span style="color: #050505; font-size: large;"><span style="white-space: pre-wrap;"><b><br /></b></span></span></div><div><span style="color: #050505; font-size: large;"><span style="white-space: pre-wrap;"><b><br /></b></span></span></div><div><span style="color: #050505; font-size: medium;"><span style="white-space: pre-wrap;"><b>Instructions:</b></span></span></div><div><span style="color: #050505; font-size: medium;"><span style="white-space: pre-wrap;"><b><br /></b></span></span></div><div><ol style="text-align: left;"><li><span style="color: #050505; white-space: pre-wrap;"><span style="font-family: inherit; font-size: medium;">Add peanut butter, maple syrup, coconut oil, cream cheese, vanilla extract, and salt to a bowl. </span></span>Mix together with flexible spatula until combined, or whir together in a food processor. </li><li><span style="color: #050505; white-space: pre-wrap;"><span style="font-family: inherit; font-size: medium;">Remove baking dish from the freezer. </span></span></li><li><span style="color: #050505; white-space: pre-wrap;"><span style="font-family: inherit; font-size: medium;">Spread caramel evenly across the shortbread layer. </span></span></li><li><span style="color: #050505; white-space: pre-wrap;"><span style="font-family: inherit; font-size: medium;">Place in the freezer for 10 minutes.</span></span></li></ol></div><div><span style="color: #050505; white-space: pre-wrap;"><span style="font-family: inherit; font-size: medium;"><br /></span></span></div><div><span face="system-ui, -apple-system, system-ui, ".SFNSText-Regular", sans-serif" style="color: #050505; font-size: 15px; white-space: pre-wrap;"><br /></span></div><div><span face="system-ui, -apple-system, system-ui, ".SFNSText-Regular", sans-serif" style="color: #050505; font-size: 15px; white-space: pre-wrap;"><br /></span></div><div><span style="color: #050505; white-space: pre-wrap;"><span style="font-family: inherit; font-size: large;"><b>For the chocolate ganache </b></span></span></div><div><span style="color: #050505; white-space: pre-wrap;"><span style="font-family: inherit; font-size: large;"><b><br /></b></span></span></div><div><span style="color: #050505; white-space: pre-wrap;"><span style="font-family: inherit; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-7cO5zUyTg3M/YFvDZ6xv2NI/AAAAAAAAM64/wKMxHRhC1r8QxjkLuY6o08sDEYnqIHYegCLcBGAsYHQ/s886/Screen%2BShot%2B2021-03-24%2Bat%2B3.53.24%2BPM.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="494" data-original-width="886" src="https://1.bp.blogspot.com/-7cO5zUyTg3M/YFvDZ6xv2NI/AAAAAAAAM64/wKMxHRhC1r8QxjkLuY6o08sDEYnqIHYegCLcBGAsYHQ/s320/Screen%2BShot%2B2021-03-24%2Bat%2B3.53.24%2BPM.png" width="320" /></a></div></span></span><b style="color: #050505; font-family: inherit; font-size: large; white-space: pre-wrap;">Ingredients:</b></div><div><span style="color: #050505; white-space: pre-wrap;"><span style="font-family: inherit; font-size: medium;"><b><br /></b></span></span></div><div><ul style="text-align: left;"><li><span style="color: #050505; white-space: pre-wrap;"><span style="font-family: inherit; font-size: medium;">1 cup of sugar-free chocolate chips </span></span></li><li><span style="color: #050505; white-space: pre-wrap;"><span style="font-family: inherit; font-size: medium;">3 Tablespoons of coconut oil</span></span></li></ul><div><span style="color: #050505; font-size: medium;"><span style="white-space: pre-wrap;"><br /></span></span></div></div><div><span style="color: #050505; font-size: medium;"><span style="white-space: pre-wrap;"><br /></span></span></div><div><span style="color: #050505; font-size: medium;"><span style="white-space: pre-wrap;"><br /></span></span></div><div><span style="color: #050505; font-size: medium;"><span style="white-space: pre-wrap;"><br /></span></span></div><div><span style="color: #050505; font-size: medium;"><span style="white-space: pre-wrap;"><br /></span></span></div><div><span style="color: #050505; font-size: medium;"><span style="white-space: pre-wrap;"><b>Instructions:</b></span></span></div><div><span style="color: #050505; font-size: medium;"><span style="white-space: pre-wrap;"><b><br /></b></span></span></div><div><ol style="text-align: left;"><li><span style="color: #050505; font-size: medium;"><span style="white-space: pre-wrap;">Place chocolate chips & coconut oil in a small heavy-bottomed sauce pan over low heat</span></span></li><li><span style="color: #050505; font-size: medium;"><span style="white-space: pre-wrap;">Stir continuously with a silicon spatula being sure to combine well and not allow chocolate to stick or burn. About 3 minutes.</span></span></li><li><span style="color: #050505; font-size: medium;"><span style="white-space: pre-wrap;">When chocolate is melted, remove shortbread pan from freezer, pour warm chocolate over caramel layer, spread evenly.</span></span></li><li><span style="color: #050505; font-size: medium;"><span style="white-space: pre-wrap;">Return pan to freezer for at least 10 minutes or until chocolate sets.</span></span></li><li><span style="font-size: medium;"><span style="color: #050505;"><span style="white-space: pre-wrap;">When set, carefully cut 16 squares. </span></span>Use a large knife that you have wet with hot water, wipe the knife, and cut the bar in half, wet, wipe repeat cutting the halves in half etc... until you get 16 pieces. Do not saw the pieces, try to use the entire blade of the knife (a 10 or 12 inch chef's knife worked for me) and press downward evenly from the tip to the hilt in one sure steady downward stroke using your bodyweight for one quick cut through the length of the bar. This will prevent the chocolate and the shortbread from cracking and crumbling.</span></li></ol><div><span style="font-size: medium;"><br /></span></div></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-AMz9ghHzlN4/YFvGLESXVXI/AAAAAAAAM7A/O0TqhdZhiN8fRJy1601EzZQabum8rgZWACLcBGAsYHQ/s960/164149086_481626986521872_8868823388534635539_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="656" data-original-width="960" height="438" src="https://1.bp.blogspot.com/-AMz9ghHzlN4/YFvGLESXVXI/AAAAAAAAM7A/O0TqhdZhiN8fRJy1601EzZQabum8rgZWACLcBGAsYHQ/w640-h438/164149086_481626986521872_8868823388534635539_n.jpg" width="640" /></a></div><br /><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;"><br /></span></div></div></div></div>Lori Gomezhttp://www.blogger.com/profile/05569806921410155798noreply@blogger.com1tag:blogger.com,1999:blog-7165296341294075905.post-43544007609962017262021-03-18T13:02:00.006-07:002021-07-04T16:58:46.919-07:00Keto Double Chocolate Chip Peanut Butter Cookies<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Pd2sCWCrR4A/YFKBRePmHbI/AAAAAAAAM5M/_KamPeQ1U2wnEVmU8pQ-stcL7yzax1_RACLcBGAsYHQ/s960/156185053_467984134552824_347757973768168456_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://1.bp.blogspot.com/-Pd2sCWCrR4A/YFKBRePmHbI/AAAAAAAAM5M/_KamPeQ1U2wnEVmU8pQ-stcL7yzax1_RACLcBGAsYHQ/w480-h640/156185053_467984134552824_347757973768168456_n.jpg" width="480" /></a></div><br /><p></p><i><span style="font-family: inherit; font-size: medium;"><div><i><span style="font-family: inherit; font-size: medium;"><br /></span></i></div>Gluten-free, Sugar-free! Yummy! Today is honeydew day... I have been doing (& cooking) all the things the honey (esposito) likes. First deviled eggs, then these cookies, and next cheeseburgers with cheddar, sriracha caramelized onions and a little iceberg lettuce salad with tomatoes and blue cheese dressing. </span></i><div><i><span style="font-family: inherit; font-size: medium;"><br /></span></i></div><div><i><span style="font-family: inherit; font-size: medium;"><br /></span></i></div><div><i><span style="font-family: inherit; font-size: medium;">Porque no?</span></i></div><div><br /></div><div><span style="font-size: medium;"><i>These cookies are best eaten after they've cooled, they won't spread like other cookies, but if you like a slightly thinner crisper cookie, you can always add 1/2 stick of unsalted butter to the mixture - should you opt to do this be sure to cream the butter with the Swerve and peanut butter. </i></span></div><div><span style="font-size: medium;"><i><br /></i></span></div><div><span style="font-size: medium;"><i><br /></i></span></div><div><span style="font-size: medium;"><i>Below you will see the cookies raw:<br /></i><br /></span><a href="https://1.bp.blogspot.com/-F15ymUECRlQ/YFKJcIopYBI/AAAAAAAAM5k/riqrPQ6gjEQI0vv7H2EbpjGZyA-Fiu_OACLcBGAsYHQ/s960/156686484_467984171219487_3067197175740794642_n.jpg" style="font-size: large; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="696" data-original-width="960" height="464" src="https://1.bp.blogspot.com/-F15ymUECRlQ/YFKJcIopYBI/AAAAAAAAM5k/riqrPQ6gjEQI0vv7H2EbpjGZyA-Fiu_OACLcBGAsYHQ/w640-h464/156686484_467984171219487_3067197175740794642_n.jpg" width="640" /></a><span style="font-size: medium;"><br /></span><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><i><span style="font-size: medium;">Then baked: </span></i></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-R6GBwwa9qrI/YFKBbMx2uwI/AAAAAAAAM5Q/jN5lf0dt-rAfuRvxrFWRt4tAXvXUxb8PgCLcBGAsYHQ/s960/156568236_467984241219480_160736606127302087_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-R6GBwwa9qrI/YFKBbMx2uwI/AAAAAAAAM5Q/jN5lf0dt-rAfuRvxrFWRt4tAXvXUxb8PgCLcBGAsYHQ/w640-h480/156568236_467984241219480_160736606127302087_n.jpg" width="640" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><i><span style="font-size: medium;">I really don't need to blog this... it is super simple... </span></i></div><br class="Apple-interchange-newline" /><div><i><span style="font-size: medium;">Take a cup of natural chunky peanut butter (one made only with peanuts and salt - Whole Foods has a fab & cheap one) and mix it with 1/2 cup of powdered Swerve (a sugar substitute) and 1/4 cup of unsweetened cocoa powder (I use Ghirardelli), beat one large egg with a teaspoon of vanilla, add it into the peanut butter mixture, mix it in well, (I use a flexible spatula, but you can use the food processor for all this) fold in 1/3 cup of sugar-free dark chocolate chips, prepare a cookie sheet with parchment paper or a Silpat ( a silicon mat that I love using), roll the cookie dough into balls (about 10 balls), place the balls on the cookie sheet, giving them at least 1 inch of space between press them down slightly, reform them into rounds as necessary, stud each cookie with more chips if you like, then place in preheated oven for 10-12 minutes... let cool, voila! xo</span></i></div><div><i><span style="font-size: medium;"><br /></span></i></div><div><i><span style="font-size: medium;"><br /></span></i></div><div><i><span style="font-size: medium;"><br /></span></i></div><div><i><span style="font-size: medium;"><br /></span></i></div><div><i><span style="font-size: medium;">But here we go:</span></i><div><i><span style="font-size: medium;"><br /></span></i></div><div><br /><div style="text-align: center;"><b><span style="font-size: large;">Keto Double Chocolate Chip Peanut Butter Cookies</span></b></div><div style="text-align: center;"><b><span style="font-size: large;"><br /></span></b></div><div style="text-align: center;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-jCaqL42CSPM/YFKBnSFvtwI/AAAAAAAAM5Y/s6KjBiWjZgI6obEgCMVc1OcFbkEotGZMgCLcBGAsYHQ/s960/156106144_467984204552817_7555488947670524102_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="952" height="640" src="https://1.bp.blogspot.com/-jCaqL42CSPM/YFKBnSFvtwI/AAAAAAAAM5Y/s6KjBiWjZgI6obEgCMVc1OcFbkEotGZMgCLcBGAsYHQ/w634-h640/156106144_467984204552817_7555488947670524102_n.jpg" width="634" /></a></div><br /><span style="font-size: large;"><br /></span></b></div><div style="text-align: center;"><br /></div><div><i><b><span style="font-size: medium;">Preheat the oven to 350 degrees. Prepare a cookie sheet with either a Silpat or a sheet of parchment paper. <br /><br /><br /></span></b></i></div><div><br /></div><div><b><span style="font-size: medium;">Ingredients:</span></b></div><div><b><span style="font-size: medium;"><br /></span></b></div><div><ul style="text-align: left;"><li><span style="font-size: medium;">1 cup of natural chunky peanut butter </span></li><li><span style="font-size: medium;">2 tablespoons melted unsalted butter</span></li><li><span style="font-size: medium;">1/4 cup unsweetened cocoa powder</span></li><li><span style="font-size: medium;">1 teaspoon of baking powder</span></li><li><span style="font-size: medium;">1/2 cup powdered Swerve</span></li><li><span style="font-size: medium;">1 large egg (beaten)</span></li><li><span style="font-size: medium;">1 teaspoon vanilla</span></li><li><span style="font-size: medium;">1/3 cup sugar-free chocolate chips</span></li></ul></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;"><b>Instructions:</b></span></div><div><span style="font-size: medium;"><br /></span></div><div><ol style="text-align: left;"><li><span style="font-size: medium;">Mix peanut butter, butter, baking powder, 1/4 cup of unsweetened cocoa </span></li><li><span style="font-size: medium;">Mix egg well with Swerve, and a teaspoon of vanilla</span></li><li><span style="font-size: medium;">Add it into the peanut butter mixture, mix it in well</span></li><li><span style="font-size: medium;">Fold in chocolate chips</span></li><li><span style="font-size: medium;">Roll the cookie dough into balls (about 10 balls)</span></li><li><span style="font-size: medium;">Place the balls on the cookie sheet, giving them at least 1 inch of space between press them down slightly, reform them into rounds as necessary, stud each cookie with more chips if you like</span></li><li><span style="font-size: medium;">Place in preheated oven for 10-12 minutes... let cool, voila!</span></li></ol><div><span style="font-size: medium;"><i><br /></i></span></div></div><div><span style="font-size: medium;"><i><br /></i></span></div><div><span style="font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><i><br /></i></span></div><div><span style="font-size: medium;"><br /></span></div><div><br /></div><div><br /></div><div><br /></div></div></div></div>Lori Gomezhttp://www.blogger.com/profile/05569806921410155798noreply@blogger.com0tag:blogger.com,1999:blog-7165296341294075905.post-59654629976736821342021-03-17T13:41:00.015-07:002021-03-17T14:36:09.582-07:00Ketolicious Fudge Brownies with Peanut Butter Cheesecake and Strawberry Swirl <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-rM6zOxeX7Is/YFJiug93-dI/AAAAAAAAM4s/iH1bfYLxBI4D6vIjYxW3JY0HlqCowBQDQCLcBGAsYHQ/s960/161395933_477440526940518_5918390903939949943_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-rM6zOxeX7Is/YFJiug93-dI/AAAAAAAAM4s/iH1bfYLxBI4D6vIjYxW3JY0HlqCowBQDQCLcBGAsYHQ/w640-h480/161395933_477440526940518_5918390903939949943_n.jpg" width="640" /></a></div><br /> <p></p><p>Whenever el esposito is feeling blue, I try to bake him back to life... and with the pandemic, the blues seem to visit him with greater frequency, this keto fudge brownie has all of his favorite flavors rolled into one. You can certainly play with the ingredients, and even layer them differently, but I kept it fairly straightforward, so that the integrity of each layer shone on its own, but all the flavors are of course delectable when combined into one luscious bite. <br /><br />I use powdered Swerve and brown Swerve (erythritol) for the brownie portion but you can use one or the other or substitute your own sweetener, just bear in mind that Swerve can be subbed in for sugar 1:1 - not true for all substitute sweeteners. Those of you who are not on the ketogenic diet can just use sugar, of course. I cut it into 9 pieces. Be sure to use a sharp slightly warm wet knife and wipe it down after each slice. It is VERY rich... more fudge than cake... the strawberry swirl brought a nice flash of brightness and much needed acidity... I added no sweetener to the berries before pureeing them. <br /><br /><br /><br /></p><div style="text-align: center;"><b><span style="font-size: large;">Ketolicious Fudge Brownies with </span></b><b><span style="font-size: large;">Peanut Butter Cheesecake and Strawberry Swirl </span></b></div><p></p><p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://1.bp.blogspot.com/-94uLVWbF2pg/YFJlTRoLT5I/AAAAAAAAM40/S9oKg_iDFLU7Wtefz05x_fbU-BJAgQbLwCLcBGAsYHQ/s960/161068773_477116536972917_6516372086415786644_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-94uLVWbF2pg/YFJlTRoLT5I/AAAAAAAAM40/S9oKg_iDFLU7Wtefz05x_fbU-BJAgQbLwCLcBGAsYHQ/w640-h480/161068773_477116536972917_6516372086415786644_n.jpg" width="640" /></a></b></div><div><b><span style="font-size: large;"><br /></span></b></div><div><b><span style="font-size: large;"><br /></span></b></div><span style="font-family: inherit;"><b><i>Preheat the oven to 350, prep an 8x8 inch enamel baking dish with parchment paper... <br />Make the brownie mixture first, then the cheesecake batter, then the strawberry puree. I used medium brown eggs because that's what I had, large eggs will be fine, it'll make the brownie slightly less dense than mine, but it'll still be plenty fudgey. You can, of course, prepare these batters by hand, or use a mixer. I used a food processor. </i></b></span><div><span style="font-family: inherit;"><b style="font-size: large;"><i><br /></i></b></span></div><div><span style="font-family: inherit;"><b style="font-size: large;"><i><br /></i></b><br /><b><span style="font-size: large;">For the brownie mixture </span></b></span><div><span style="font-family: inherit; font-size: medium;"><b><br />Ingredients:<br /></b><br /><ul style="text-align: left;"><li><span style="font-family: inherit; font-size: medium;">3/4 cup of almond flour</span></li><li><span style="font-family: inherit; font-size: medium;">11 tablespoons (about 3/4 cup) unsweetened cocoa powder</span></li><li><span style="font-family: inherit; font-size: medium;">1 teaspoon of baking powder</span></li><li><span style="font-family: inherit; font-size: medium;">2 medium eggs </span></li><li><span style="font-family: inherit; font-size: medium;">2 tablespoons of half and half (optional)</span></li><li><span style="font-family: inherit; font-size: medium;">4-1/2 oz of unsalted butter (1 stick plus 1 tablespoon)</span></li><li><span style="font-family: inherit; font-size: medium;">1/2 cup powdered Swerve</span></li><li><span style="font-family: inherit; font-size: medium;">1/4 cup brown Swerve
</span></li></ul></span></div><div style="text-align: left;"><span style="font-family: inherit; font-size: medium;"><br /><b>Instructions:<br /></b><br />1) Combine the first three dry ingredients in a mixing bowl</span></div><div><span style="font-family: inherit; font-size: medium;">2) Cream the butter and the sweeteners in a food processor until light and fluffy & the sweetener was well-incorporated (about 5 minutes, including scraping down the sides several times) </span></div><div><span style="font-family: inherit; font-size: medium;">3) Add the cocoa/almond flour mixture to the butter, combining until smooth (about 3-4 minutes scraping down sides of bowl occasionally) </span></div><div><span style="font-family: inherit; font-size: medium;">4) Process the eggs into the brownie mixture one at a time until smooth, if it appears too thick, add the the half & half one Tablespoon at a time until you like the consistency</span></div><div><span style="font-family: inherit;"><span style="font-size: medium;">5) Smooth mixture into body of baking dish and prepare cheesecake batter
</span><br /><br /><br /><b><span style="font-size: large;">For the cheesecake batter</span></b></span></div><div><span style="font-family: inherit; font-size: medium;"><b><br /></b></span></div><div><span style="font-family: inherit; font-size: medium;"><b>Ingredients </b></span></div><div><span style="font-family: inherit; font-size: medium;"><br /></span></div><div><ul style="text-align: left;"><li><span style="font-family: inherit; font-size: medium;">
8 oz cream cheese ( room temperature)</span></li><li><span style="font-family: inherit; font-size: medium;">1/4 cup powdered Swerve</span></li><li><span style="font-family: inherit; font-size: medium;">1 medium egg</span></li><li><span style="font-family: inherit; font-size: medium;">1 teaspoon vanilla</span></li><li><span style="font-family: inherit; font-size: medium;">2 tablespoons unsweetened peanut butter</span></li><li><span style="font-family: inherit; font-size: medium;">1 teaspoon fresh lemon juice</span></li><li><span style="font-family: inherit; font-size: medium;">1/2 cup chopped strawberries (fresh or frozen and thawed) </span></li></ul></div><div><span style="font-family: inherit; font-size: medium;"><br /></span></div><div><span style="font-family: inherit; font-size: medium;"><b>Instructions: <br /></b><br />1) Whip cream cheese in a food processor until smooth (scraping sides of bowl with a flexible rubber spatula as necessary)<br />2) Add Swerve and process until sweetener is fully combined (scraping bowl as necessary)<br />3) Add peanut butter & process til smooth (scraping bowl as necessary) <br />4) Process egg into mixture (scraping bowl as necessary) </span></div><div><span style="font-family: inherit; font-size: medium;">5) Process vanilla and lemon juice <br />6) Dump batter atop the brownie batter and smooth<br />7) Without washing food processor bowl, add strawberries and puree until smooth </span></div><div><span style="font-family: inherit; font-size: medium;">8) Add dollops of strawberry puree atop cheesecake/brownie batter, then using a knife, run the the tip through the dollops of strawberry puree to create swirls</span></div><div><span style="font-family: inherit; font-size: medium;">9) Bake in preheated oven for 25 minutes, center should still be jiggly</span></div><div><span style="font-family: inherit; font-size: medium;">10) After 25 minutes turn off oven, crack open oven door, and let the cake cool completely</span></div><div><span style="font-family: inherit; font-size: medium;">11) When completely cooled, chill in fridge for four hours minimum</span>.</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-0qB87FAdExQ/YFJpWAzJbyI/AAAAAAAAM5A/ui9XhIeLWeU_7bckmeDBbYcuNqAgLzSmgCLcBGAsYHQ/s960/161609134_477440543607183_6409789934797205422_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="738" data-original-width="960" height="492" src="https://1.bp.blogspot.com/-0qB87FAdExQ/YFJpWAzJbyI/AAAAAAAAM5A/ui9XhIeLWeU_7bckmeDBbYcuNqAgLzSmgCLcBGAsYHQ/w640-h492/161609134_477440543607183_6409789934797205422_n.jpg" width="640" /></a></div><br />Lori Gomezhttp://www.blogger.com/profile/05569806921410155798noreply@blogger.com0tag:blogger.com,1999:blog-7165296341294075905.post-18739568688443390922021-03-02T17:08:00.011-08:002021-03-05T12:54:14.110-08:00Ketolicious Sushi: Poke Uramaki Rolls with Cauliflower Sushi Rice <blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><br /></div></blockquote><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-0NOi4Kq56U4/YD8Fvmr2kUI/AAAAAAAAM24/V7P1ay1BenI3BLFLpEHPilheYgbD0A6IgCLcBGAsYHQ/s960/155833118_466303604720877_2433232210850995761_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-0NOi4Kq56U4/YD8Fvmr2kUI/AAAAAAAAM24/V7P1ay1BenI3BLFLpEHPilheYgbD0A6IgCLcBGAsYHQ/w640-h480/155833118_466303604720877_2433232210850995761_n.jpg" width="640" /></a></div><br /><span style="font-size: medium;">One of the foods I have missed most over the past four years since I have embarked on the ketogenic diet is sushi. I usually make poke bowls with salads, slaws, or cauliflower rice - chirashi sushi-style, but I really missed my favorite sushi bar delicacies, like nigiri and makimono. No more. I finally decided to start experimenting and figured out a good way to make it keto with cauliflower rice using traditional sushi rice seasoning. The cauliflower's flavor is mild and refreshing as a substitute. However, cauliflower rice has no starch so making it bind is a challenge, especially for uramaki (inside-out rolls). I have seen keto bloggers desperately attempt to use binders like cream cheese - a heinous bastardization of sushi which would alter the flavor profile considerably and ruin the delicate balance of this perennial all-star favorite. I make the cauliflower rice grains adhere better without weird additives that would detract from the sushi's clean taste and I had such fun creating all kinds of variations on the theme. But first a little sushi primer. For those of you less than interested in this retrospective, you can skip waaaay down to the recipe itself. </span><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;"><a href="https://1.bp.blogspot.com/-m5Kh6_jeS6E/YD1wL68kHmI/AAAAAAAAM0c/Smz9FStFQAAVTewTCH4sJ9qjvFS2ciXngCLcBGAsYHQ/s960/154754828_466303031387601_8594471912864706874_n.jpg" style="clear: left; font-size: medium; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="836" data-original-width="960" height="543" src="https://1.bp.blogspot.com/-m5Kh6_jeS6E/YD1wL68kHmI/AAAAAAAAM0c/Smz9FStFQAAVTewTCH4sJ9qjvFS2ciXngCLcBGAsYHQ/w623-h543/154754828_466303031387601_8594471912864706874_n.jpg" width="623" /></a><br /><br />Sushi is a Japanese dish of specially prepared rice (sushi-meshi) seasoned with vinegar, sugar and salt, combined with a variety of ingredients such as seafood (often, but not exclusively, raw), vegetables, and even tropical fruits. Styles of sushi and presentation vary widely, especially here in the USA, but the key ingredient is "sushi rice", also referred to as shari or sumeshi. </span><div><br /></div><div><div><span style="font-size: medium;">It started its life eons ago circa 4 B.C. in Southeast Asia as a way of preserving fresh fish. At that time, cleaned, gutted and salted fish was kept in cooked rice because the natural fermentation process of the rice helped to preserve the fish.
The reason for this is because when the rice begins to ferment, lactic acid bacilli is produced. This acid, combined with the salt, causes a reaction that slows the bacterial growth in fish. This process is also referred to as pickling or "tsuke-ba".
This early form of sushi was called "Nare-zushi". After several months of fermentation, it was taken out of storage, the fermented rice was discarded and only the fish was consumed. </span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">Sushi later became a popular street food in Edo in the early 19th century where its preparation was simplified by an enterprising fishmonger named Hanaya Yohei into what subsequently came to be called nigiri-- hand-rolled freshly cooked and seasoned rice balls served with thin pristine fish slices atop, and by the early 20th Century, sushi found its way indoors at specialty bars/restaurants throughout Japan. It wasn't until the 1966 that sushi was sold in America. The first dedicated restaurant was opened in Los Angeles (of course), by the 1980s sushi bars had flourished in every major metropolis in the land, and, these days, it's as ubiquitous as pizza. There is now packaged sushi sold in practically every supermarket in the country. </span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;"><br /></span><div><span style="font-size: medium;"><br /></span></div><div><br /></div><div><a href="https://1.bp.blogspot.com/-UyYzLPiCdFM/YD1wPYo-cxI/AAAAAAAAM04/htrCfHE1JMcClHoHXxnz5cZCqeYheTtjACLcBGAsYHQ/s960/156055922_466868594664378_8917339958527312748_n.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-UyYzLPiCdFM/YD1wPYo-cxI/AAAAAAAAM04/htrCfHE1JMcClHoHXxnz5cZCqeYheTtjACLcBGAsYHQ/w640-h480/156055922_466868594664378_8917339958527312748_n.jpg" width="640" /></a><span style="font-size: medium;"><br /></span><div><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span><span style="font-size: medium;"><br /></span></span></div><div style="text-align: left;"><span><span style="font-size: medium;">Sushi is often served with pickled ginger (gari), wasabi (or horseradish paste), and soy sauce (or tamari/shoyu). Daikon radish is popular as a garnish.
Sushi is sometimes confused with sashimi, a Japanese dish consisting of thinly sliced raw fish, or meat eaten with a dipping sauce like soy sauce with wasabi paste or ponzu sauce (a citrus based sauce made by mixing soy sauce, lemon juice, rice vinegar, dashi, and mirin), served atop daikon and occasionally with a side of rice. Sashimi - t</span></span><span style="background-color: white; font-family: inherit;"><span style="font-size: 18px;">echnically, the word </span><em style="font-size: 18px;">sashimi</em><span style="font-size: 18px;"> means "pierced body", where</span><em style="font-size: 18px;"> sashi</em><span style="font-size: 18px;"> = (pierced) and </span><em style="font-size: 18px;">mi</em><span style="font-size: 18px;"> = (body, meat) - </span></span><span style="font-size: medium;">is naturally keto-friendly and I adore it, but it does require well-honed knife skills and fresh "sashimi-grade" fish. </span></div><div style="text-align: left;"><span><span style="font-size: medium;"><br />Of course, there really is no grading system for fish. Although there are no actual guidelines to determine if a fish is "sushi grade", the Food and Drug Administration (FDA) does have regulations in place for the proper handling procedures of fish meant for raw consumption. The FDA has provided information on the different times and temperatures required for a variety of species of fish to be deemed safe. These are the general guidelines for what the FDA calls “Parasite Destruction Guarantee” that must be followed for most fish species after they are caught:
</span><br /><br /><ul style="text-align: left;"><li><span><span style="font-size: medium;">Freezing and storing at an ambient temperature of -4°F (-20°C) or below for 7 days (total time)</span></span></li><li><span><span style="font-size: medium;">Freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -4°F (-20°C) or below for 24 hours</span></span></li><li><span><span style="font-size: medium;">Freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -31°F (-35°C) or below for 15 hours</span></span></li></ul><br /><span style="font-size: medium;">The low temperatures kill the parasites that may be living in the fish when caught. However, this process needs to begin right away once the fish is on the boat. They must be caught quickly, bled and gutted upon capture, and frozen thoroughly in a flash freezer within 8 hours of leaving the water. There are a lot of steps that go into keeping a fish safe to eat raw, which is why there will always be a risk to eating raw sushi or sashimi. </span></span></div><div style="text-align: left;"><span><span style="background-color: white; color: #353635; font-size: large;"><br /></span></span></div><div style="text-align: left;"><span><span style="background-color: white; color: #353635;"><span style="font-family: inherit; font-size: medium;">Some aspects of fresh fish include: <br /><ul style="text-align: left;"><li><span><span style="background-color: white; color: #353635;">Smells of the seawater and not spoilage</span></span></li><li><span><span style="background-color: white; color: #353635;">Clear and slightly bulged eyes</span></span></li><li><span><span style="background-color: white; color: #353635;">Red gills</span></span></li><li><span><span style="background-color: white; color: #353635;">Firm flesh</span></span></li><li><span><span style="background-color: white; color: #353635;">Intact scales</span></span></li><li><span><span style="background-color: white; color: #353635;">Not slimy</span></span></li></ul><div><br /></div><div><br /></div></span></span><a href="https://1.bp.blogspot.com/-gutBHbHwMbw/YD1wLQNHqWI/AAAAAAAAM0Y/3gNEa1tpQwAq9b9AYg8WLXQ3c8kZHYD9gCLcBGAsYHQ/s960/154751309_466303191387585_560760792225518430_n.jpg" style="clear: left; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="846" data-original-width="960" height="564" src="https://1.bp.blogspot.com/-gutBHbHwMbw/YD1wLQNHqWI/AAAAAAAAM0Y/3gNEa1tpQwAq9b9AYg8WLXQ3c8kZHYD9gCLcBGAsYHQ/w640-h564/154751309_466303191387585_560760792225518430_n.jpg" width="640" /></a><br /><br /><p style="-webkit-tap-highlight-color: transparent !important; background-color: white; box-sizing: border-box; color: #353635; line-height: 1.4; margin: 0px 0px 14px; outline: 0px;"><span style="font-family: inherit; font-size: medium;"><br /></span></p><p style="-webkit-tap-highlight-color: transparent !important; background-color: white; box-sizing: border-box; color: #353635; line-height: 1.4; margin: 0px 0px 14px; outline: 0px;"><span style="font-family: inherit; font-size: medium;">Some fish are more susceptible to parasites than others, so it is important to be familiar with your fish species before just purchasing something with a sushi grade certification on it, especially if you intend on eating it raw. Here are the most common types of fish (excluding shellfish) used in raw sushi or sashimi.</span></p><ul style="-webkit-tap-highlight-color: transparent !important; background-color: white; box-sizing: border-box; color: #353635; margin-bottom: 14px; margin-top: 0px; outline: 0px;"><li style="-webkit-tap-highlight-color: transparent !important; box-sizing: border-box; margin: 0px; outline: 0px; padding-bottom: 7px;"><span style="font-family: inherit; font-size: medium;"><span style="-webkit-tap-highlight-color: transparent !important; box-sizing: border-box; font-weight: 700; outline: 0px;">Tuna.</span> Tuna is considered to be one of the only species of fish that is safe enough to be consumed raw with minimal processing as it is highly resistant to parasites. This includes albacore, bigeye, bluefin, bonito, skipjack, and yellowfin tuna.</span></li><li style="-webkit-tap-highlight-color: transparent !important; box-sizing: border-box; margin: 0px; outline: 0px; padding-bottom: 7px;"><span style="font-family: inherit; font-size: medium;"><span style="-webkit-tap-highlight-color: transparent !important; box-sizing: border-box; font-weight: 700; outline: 0px;">Salmon.</span> If you are purchasing salmon for raw consumption, you should avoid wild caught and go with farmed salmon. Wild salmon spends a portion of its life in fresh water, where they are at a higher risk of contracting parasites. Aquacultured salmon is raised on a parasite-free diet and considered much safer to eat.</span></li><li style="-webkit-tap-highlight-color: transparent !important; box-sizing: border-box; margin: 0px; outline: 0px; padding-bottom: 7px;"><span style="font-family: inherit; font-size: medium;"><span style="-webkit-tap-highlight-color: transparent !important; box-sizing: border-box; font-weight: 700; outline: 0px;">Yellowtail. </span>You may find this listed as <em style="-webkit-tap-highlight-color: transparent !important; box-sizing: border-box; outline: 0px;">hamachi</em> on a sushi menu under the Japanese name. It can be rather high in mercury, so it should be consumed in moderation.</span></li><li style="-webkit-tap-highlight-color: transparent !important; box-sizing: border-box; margin: 0px; outline: 0px; padding-bottom: 7px;"><span style="font-family: inherit; font-size: medium;"><span style="-webkit-tap-highlight-color: transparent !important; box-sizing: border-box; font-weight: 700; outline: 0px;">Halibut/ Flounder. </span>This may be listed as <em style="-webkit-tap-highlight-color: transparent !important; box-sizing: border-box; outline: 0px;">hirame</em> in Japanese.</span></li><li style="-webkit-tap-highlight-color: transparent !important; box-sizing: border-box; margin: 0px; outline: 0px; padding-bottom: 7px;"><span style="font-family: inherit; font-size: medium;"><span style="-webkit-tap-highlight-color: transparent !important; box-sizing: border-box; font-weight: 700; outline: 0px;">Gizzard Shad.</span> This is also known as <em style="-webkit-tap-highlight-color: transparent !important; box-sizing: border-box; outline: 0px;">kohada.</em></span></li><li style="-webkit-tap-highlight-color: transparent !important; box-sizing: border-box; margin: 0px; outline: 0px; padding-bottom: 7px;"><span style="font-family: inherit; font-size: medium;"><span style="-webkit-tap-highlight-color: transparent !important; box-sizing: border-box; font-weight: 700; outline: 0px;">Mackerel.</span> This fish is also called <em style="-webkit-tap-highlight-color: transparent !important; box-sizing: border-box; outline: 0px;">saba</em> or <em style="-webkit-tap-highlight-color: transparent !important; box-sizing: border-box; outline: 0px;">aji</em>. Mackerel is usually treated with vinegar before serving and can be high in mercury.</span></li><li style="-webkit-tap-highlight-color: transparent !important; box-sizing: border-box; margin: 0px; outline: 0px; padding-bottom: 7px;"><span style="font-family: inherit; font-size: medium;"><span style="-webkit-tap-highlight-color: transparent !important; box-sizing: border-box; font-weight: 700; outline: 0px;">Seabass.</span> Also known as <em style="-webkit-tap-highlight-color: transparent !important; box-sizing: border-box; outline: 0px;">tai</em> or <em style="-webkit-tap-highlight-color: transparent !important; box-sizing: border-box; outline: 0px;">suzuki</em>, this fish is generally treated with vinegar before serving. It is high in mercury and should be eaten in moderation.</span></li><li style="-webkit-tap-highlight-color: transparent !important; box-sizing: border-box; margin: 0px; outline: 0px; padding-bottom: 7px;"><span style="font-family: inherit; font-size: medium;"><span style="-webkit-tap-highlight-color: transparent !important; box-sizing: border-box; font-weight: 700; outline: 0px;">Farmed Fish.</span> Fish that are raised in an aquaculture have a reduced risk of contracting parasites and are considered safer to consume raw.</span></li></ul><p style="-webkit-tap-highlight-color: transparent !important; background-color: white; box-sizing: border-box; color: #353635; line-height: 1.4; margin: 0px 0px 14px; outline: 0px;"><span style="font-family: inherit; font-size: medium;"><b><i>It is important to note that freshwater fish should never be eaten raw as they are very prone to parasites. They should be cooked thoroughly to kill off the parasites before serving. </i></b></span></p><p style="-webkit-tap-highlight-color: transparent !important; background-color: white; box-sizing: border-box; color: #353635; line-height: 1.4; margin: 0px 0px 14px; outline: 0px;"><br /></p><span style="-webkit-tap-highlight-color: transparent !important; background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; outline-color: initial; outline-style: initial;"><a id="buy" style="-webkit-tap-highlight-color: transparent !important; background: 0px 0px rgb(255, 255, 255); box-sizing: border-box; color: #73be06; font-family: proxima_nova, Helvetica, Arial, sans-serif; font-size: 22px; outline: 0px;"></a></span><span face="proxima_nova, Helvetica, Arial, sans-serif" style="background-color: white; color: #353635; font-size: 22px;"></span></span></div><div style="text-align: left;"><span style="font-size: medium;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-naCtizz2kic/YD2Brids_uI/AAAAAAAAM1Y/O5RpbzBBLBgOVo2yiKgeB1BDABellZxKQCLcBGAsYHQ/w640-h480/155222360_466869371330967_2062791942680918905_n.jpg" width="640" /></span></div><div style="text-align: left;"><span style="font-size: medium;"><span><br /></span></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: medium;"><span><br /></span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span>The most popular type of sushi here in the USA is makimono, which literally translates to "wrapped things" or "scroll'. Makimono (also known as makizushi) consists of sushi rice and other ingredients generally wrapped in nori (thin sheets of seaweed), but is occasionally wrapped in a thin omelette, soy paper, cucumber or shiso (perilla) leaves. The roll is formed with the help of a bamboo mat called a makisu. The typical roll cuts into six or eight pieces, depending on the girth of the roll - in general, the thicker the roll, the thinner the slice, the more pieces per roll. There are different types of rolls: </span><br /><br /><ul style="text-align: left;"><li><span style="font-size: medium;"><b>Hosomaki Roll</b> - ("Thin Roll" 1 inch in diameter and 1 ingredient)</span></li><li><span style="font-size: medium;"><b>Chumaki Roll</b> - ("Medium Roll" 1 and 1/2 inches in diameter and 2 or 3 ingredients)</span></li><li><span style="font-size: medium;"><b>Futomaki Roll</b> - ("Fat Roll" 2 to 2 and 1/2 inches in diameter and 4 or 5 ingredients)</span></li><li><span style="font-size: medium;"><b>Uramaki Roll - </b>("Inside-Out Roll" Rice on outside, Nori on inside and 2 to 3 ingredients)</span></li><li><span style="font-size: medium;"><b>Temaki Roll - </b>("Hand-Roll" Cone shaped roll)</span></li></ul><div><br /></div><div><br /></div><div><div class="separator" style="clear: both; font-size: medium; text-align: center;"><b><span style="font-size: large;">Ketolicious Sushi: Poke Rolls with Cauliflower Sushi Rice </span></b></div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-oweH2rUVrHY/YD2ihQKsrHI/AAAAAAAAM2E/Z9X0PVdfqJsorfSBooOmUoEezp7Lb93yQCLcBGAsYHQ/s960/151299622_461639211853983_3710371215276612190_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-oweH2rUVrHY/YD2ihQKsrHI/AAAAAAAAM2E/Z9X0PVdfqJsorfSBooOmUoEezp7Lb93yQCLcBGAsYHQ/w640-h480/151299622_461639211853983_3710371215276612190_n.jpg" width="640" /></a></div><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><div class="separator" style="clear: both; font-size: medium; text-align: center;"><br /></div></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;">So in order to make any basic keto sushi rolls, you will need a few staples. </span><span style="font-size: medium;">All of them are easily found in the average supermarket (or online) across the USA:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /><ol style="text-align: left;"><li>Cauliflower rice (I use one 12 oz. package of frozen organic for 2 rolls)</li><li>8 oz of "Sushi grade" fish (I use 3-4 oz per roll)</li><li>Rice vinegar (a mild vinegar made from rice)</li><li>Mirin ( rice wine made for cooking - you can use Sake, instead)</li><li>Wasabi (a green Japanese horseradish generally sold powdered)</li><li>Nori (dried seaweed, 1 sheet per roll)</li><li>Soy Sauce (for dipping)</li><li>A bamboo sushi mat</li><li>Cellophane (to wrap the sushi mat)</li><li>A very sharp knife (I use a boning knife)</li><li>Sushi vegetables (scallions, avocado, cucumber... whatever you like)</li><li>Ginger</li><li>Unflavored powdered gelatin (I use Knox brand)</li><li>Powdered Swerve (or your favorite keto sweetener)</li><li>Toasted Sesame Seeds</li><li>Toasted Sesame Oil</li></ol><br /><br />To make the spicy rolls you'll need a few additional condiments:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><ul style="text-align: left;"><li><span style="font-size: medium;">Sriracha Sauce</span></li><li><span style="font-size: medium;">Chili Garlic Sauce</span></li><li><span style="font-size: medium;">Garlic cloves</span></li><li><span style="font-size: medium;">Mayonnaise</span></li><li><span style="font-size: medium;">Cilantro</span></li><li><span style="font-size: medium;">Lime</span></li></ul></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><a href="https://1.bp.blogspot.com/-TRlLK9Qrjcg/YD2YvOUeGpI/AAAAAAAAM10/J7284Yi6KsQGfXBkPpfh-UH66K8DqbBrQCLcBGAsYHQ/s960/155786272_466796591338245_3492724783249535889_n.jpg" style="font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-TRlLK9Qrjcg/YD2YvOUeGpI/AAAAAAAAM10/J7284Yi6KsQGfXBkPpfh-UH66K8DqbBrQCLcBGAsYHQ/w640-h480/155786272_466796591338245_3492724783249535889_n.jpg" width="640" /></a><br /><br /><br />There are many delectable variations of keto sushi-making that I will delve into on the next blog - like sashimi and avocado tostadas over sriracha aioli with ahi slaw in miso vinaigrette and poke beggars purses - but for today, we will just focus on the makimonos: both the uramaki (inside out rolls with rice on the outside) and the Chumaki (regular rolls with seaweed outside rice inside). </span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;">I use frozen organic cauliflower rice, but you can make fresh rice by pulverizing a chopped head of cauliflower in a food processor until grain-like bits of cauliflower are formed. <br /></span><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://1.bp.blogspot.com/-0JttO9dZ4lw/YD2YGCOXQCI/AAAAAAAAM1k/7-K4QkEMcSEy-DgFJTxLIHOQQFCVtGR2gCLcBGAsYHQ/s960/155379343_466868294664408_2707831820239808159_n.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-0JttO9dZ4lw/YD2YGCOXQCI/AAAAAAAAM1k/7-K4QkEMcSEy-DgFJTxLIHOQQFCVtGR2gCLcBGAsYHQ/w640-h480/155379343_466868294664408_2707831820239808159_n.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;"><i>Note: The preparation seems laborious but nothing here should intimidate you. It's just a matter of gathering, measuring, and chopping all of your ingredients. The only cooking, if you can call it that, is microwaving the cauliflower rice, draining it well (quite literally squeezing the water out of it with your bare hands or a cheesecloth) as soon as it has cooled enough to be handled, it is imperative you remove as much excess liquid as possible, and then placing it in a bowl and stirring in well the rice vinegar, mirin, Swerve, salt, and powdered gelatin and then refrigerating it for half an hour to let the gelatin set. Once the gelatin is set, you can remove the rice and allow to come to room temperature, so it is best to make the rice first, then prepare the poke sauce, then chop your fish. Keep your fish refrigerated until the last possible moment... it will keep it from growing bacteria and make it easier to slice. The rest is a matter of assembly and rolling. <br /><br />The bamboo sushi mat really helps to shape to roll, so while you can get away with not using one, you really should invest in it. You should take your time rolling and forming the makimono, gently pressing the sides of the filling back into the nori as you roll because the filling wants to escape. </i></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;"><i>You will start by preparing the rice, while the rice is cooling prepare the poke sauce, after preparing the sauce prepare the fillings: fish, vegetables; mix the wasabi powder into a paste and set aside - it will need about 10 minutes to heighten its flavor; then be sure to have a towel and a small bowl filled with 1/4 cup water and 2 teaspoons rice vinegar (called the tezu) next to your sushi mat to dip your fingers and later your knife in as needed. </i></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;"><i>There is an excellent video on Youtube that demonstrates the uramaki rolling process beautifully - the sushi chef (itamae) made California rolls which you might enjoy. It is the most popular roll in America, though not my favorite. I prefer eating crab other ways. Give it a look: </i></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div></div></div></div><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/Xp_cheIs9ME" width="560"></iframe><div><br /></div><div><br /></div><div><b><span style="font-size: medium;">This recipe makes 2 rolls. You can double, triple, or quadruple it. Just do the math;) </span></b></div><div><br /></div><div><br /></div><div><b><span style="font-size: large;">For the cauliflower sushi rice:</span><br /><br /><span style="font-size: medium;">Ingredients:<br /></span></b><br /></div><div><ul style="text-align: left;"><li><span style="font-size: medium;">12 oz. (1-1/2 cups) of frozen organic cauliflower rice (or the fresh equivalent)</span></li><li><span style="font-size: medium;">3 tablespoons rice vinegar</span></li><li><span style="font-size: medium;">1 tablespoon mirin (or sake)</span></li><li><span style="font-size: medium;">1 tablespoon powdered Swerve (or any sweetener you prefer)</span></li><li><span style="font-size: medium;">1/2 teaspoon pink Himalayan salt (or any salt you like)</span></li><li><span style="font-size: medium;">2 teaspoons unflavored powdered gelatin</span></li></ul></div><div><br /><b style="font-size: large;">Instructions</b><span style="font-size: medium;">:</span><br /><br /><ol style="font-size: large; text-align: left;"><li><span style="font-size: medium;">Microwave unopened bag of frozen cauliflower rice for 5 minutes and let rest for 1 minute (or follow rice manufacturer's suggestion for cooking)</span></li><li><span style="font-size: medium;">Carefully snip open top seam of the bag of cooked cauliflower and drain in a colander in the sink, until cool enough to handle. </span></li><li><span style="font-size: medium;">While cauliflower cools, prepare sushi rice seasoning in a mixing bowl large enough to contain the rice. Mix the vinegar, mirin, Swerve, salt & gelatin, set aside near sink.</span></li><li><span style="font-size: medium;">When cauliflower is cool enough to touch, grabbing one handful at a time, squeeze all the excess liquid out of each handful, placing the drained rice into the bowl with sushi seasoning. (You can alternatively use a cheesecloth to remove excess liquid. I'm tactile... I like using my hands.)</span></li><li><span style="font-size: medium;">When all the rice is drained of excess liquid, stir the seasoning and the rice well to make sure to coat each grain of rice. You can adjust seasoning to determine whether the rice is sweet/salty/tangy enough to suit your taste. </span></li><li><span style="font-size: medium;">Place rice in refrigerator for 30 minutes to allow gelatin to set. Remove from refrigerator and prepare poke sauce.</span></li></ol><div style="font-size: large;"><br /></div><div style="font-size: large;"><br /></div><div><b><span style="font-size: large;">For the poke sauce:</span></b></div><div><br /></div><div><span style="font-size: medium;"><i>You can adjust the ingredients to suit your palate. These are what I used, but you are not me. Just be sure to keep a balance of flavors in mind if you adjust. I wouldn't usually add mayonnaise to poke, but in this instance an aioli is necessary to thicken the sauce to make it creamier and more binding since we are going to place it inside a roll and, without the mayo, the sauce would be too wet and liquidy - the texture of the rice and the nori would suffer. The cauliflower rice is already wet enough. Fresh ginger has a bit of heat (an assertive bite which I like), but it can be overwhelming for some palates, so feel free to grate it, rather than mince it. It will be subtler that way. </i></span></div><div><b><span style="font-size: large;"><br /></span></b></div><div><b><span style="font-size: medium;">Ingredients: </span></b></div><div><b><span style="font-size: medium;"><br /></span></b></div><div><ul style="text-align: left;"><li><span style="font-size: medium;">1/2 Tablespoon of Chili Garlic sauce (Sambal Oelek or your favorite: sugar-free, starch-free chili sauce)</span></li><li><span style="font-size: medium;">1 teaspoon of Sriracha Sauce</span></li><li><span style="font-size: medium;">1/3 cup of mayonnaise</span></li><li><span style="font-size: medium;">1 clove of garlic, finely minced</span></li><li><span style="font-size: medium;">1 half-inch knob of fresh ginger root, finely minced</span></li><li><span style="font-size: medium;">a few sprigs of cilantro, finely minced</span></li><li><span style="font-size: medium;">2 scallions, finely minced</span></li><li><span style="font-size: medium;">1 Tablespoon of rice wine vinegar</span></li><li><span style="font-size: medium;">1 Tablespoon of low-sodium soy sauce</span></li><li><span style="font-size: medium;">1 teaspoon of sesame oil</span></li><li><span style="font-size: medium;">juice from half a lime</span></li></ul></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;"><b>Instructions:</b></span></div><div><span style="font-size: medium;"><b><br /></b></span></div><div><span style="font-size: medium;">Whisk all the ingredients well in a bowl. Set aside. </span></div><div><span style="font-size: medium;"><br /></span></div><div><a href="https://1.bp.blogspot.com/-x6IKHxOVoB8/YD7ScVQREYI/AAAAAAAAM2Q/VhaoWCzIvfU1G_7nycnFJF3W2byuiZhjACLcBGAsYHQ/s960/152221015_461639281853976_4457482409042545908_n.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="686" data-original-width="960" height="458" src="https://1.bp.blogspot.com/-x6IKHxOVoB8/YD7ScVQREYI/AAAAAAAAM2Q/VhaoWCzIvfU1G_7nycnFJF3W2byuiZhjACLcBGAsYHQ/w640-h458/152221015_461639281853976_4457482409042545908_n.jpg" width="640" /></a></div><div><span style="font-size: medium;"><br /></span></div><div><br /></div><div><b><span style="font-size: large;">For the Uramaki ("inside-out") rolls:</span></b></div><div><b><span style="font-size: large;"><br /></span></b></div><div><b><span style="font-size: large;">Ingredients</span><span style="font-size: medium;">:</span></b></div><div><b><span style="font-size: medium;"><br /></span></b></div><div><ul style="text-align: left;"><li><span style="font-size: medium;">8 oz "sashimi-grade" fish, finely diced and placed in a bowl</span></li><li><span style="font-size: medium;">2 scallions, julienned lengthwise</span></li><li><span style="font-size: medium;">1/2 avocado, sliced</span></li><li><span style="font-size: medium;">1/4 cup (or more) Toasted Sesame Seeds, White & Black</span></li><li><span style="font-size: medium;">1-1/2 cups prepares cauliflower sushi rice (recipe above)</span></li><li><span style="font-size: medium;">poke sauce (recipe above)</span></li><li><span style="font-size: medium;">2 sheets of roasted nori (8-1/4 by 7-1/4 inch)</span></li><li><span style="font-size: medium;">bamboo sushi mat wrapped in cellophane</span></li><li><span style="font-size: medium;">1 tablespoon wasabi powder mixed with water into a paste, rolled into ball (for service)</span></li><li><span style="font-size: medium;">low sodium soy sauce (for service)</span></li></ul></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div><div><br /></div><div><span style="font-size: large;"><b>Instructions</b></span></div><div><span style="font-size: large;"><b><br /></b></span></div><div style="text-align: left;"><span style="font-size: large;"><a href="https://1.bp.blogspot.com/-iQF55dNI-34/YEKZ62rb-jI/AAAAAAAAM4E/enqdhbPLkR8Z-rbVQBWuk5dPNlFc_oRiQCLcBGAsYHQ/s1423/Screen%2BShot%2B2021-03-05%2Bat%2B12.49.36%2BPM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="837" data-original-width="1423" height="376" src="https://1.bp.blogspot.com/-iQF55dNI-34/YEKZ62rb-jI/AAAAAAAAM4E/enqdhbPLkR8Z-rbVQBWuk5dPNlFc_oRiQCLcBGAsYHQ/w640-h376/Screen%2BShot%2B2021-03-05%2Bat%2B12.49.36%2BPM.png" width="640" /></a></span></div><div><span style="font-size: large;"><div class="separator" style="clear: both; text-align: center;"><br /></div></span></div><div><ol style="text-align: left;"><li><span style="font-size: medium;">Mix cubed fish with half the poke sauce.</span></li><li><span style="font-size: medium;">Place sushi mat with cellophane on work surface with slats running crosswise. Arrange 1 sheet nori, shiny side down, on mat, lining up a long edge of sheet with edge of mat nearest you. Using damp fingers, gently press 1/2 of rice onto nori in 1 layer, leaving a 1 3/4-inch border on side farthest from you. Sprinkle with sesame seeds.</span></li><li><span style="font-size: medium;">Flip the nori and rice over so that the nori is now the top layer. Make a thin line of scallion along the nori 1 to 2 inches from the edge closest to you. Place a thin line of avocado over the scallion. Spoon half the spicy tuna mixture over the veggies. Grab the bottom edge of the bamboo mat while keeping the fillings in place with your fingers, roll into a tight cylinder. Lift the edge of the bamboo mat and continue to roll it forward while keeping gentle pressure on the mat. Roll tightly but gently, using the sushi mat to guide you. </span><span style="font-size: medium;">Finding your sushi falling apart easily? Maybe because you don’t squeeze the sushi rolls tightly enough. You have to tuck in and pull the bamboo mat while you roll. Also after you finish rolling, place the bamboo mat over the sushi roll and gently squeeze the sushi roll over the bamboo mat.</span></li><li><span style="font-size: medium;">With a very sharp knife, cut the roll in half and then cut each half into 3 pieces. Clean the knife with a damp cloth and dip it in the tezu after every few cuts. When you cut sushi rolls, dip your fingers in Tezu or you can cover the roll with plastic, so the rice won't stick to your hands, but I don't like the idea of tiny pieces of plastic possibly adhering to the roll. </span></li><li><span style="font-size: medium;">Repeat instructions 1-4 to make the next roll (you can of course, just make a regular roll with the nori on the outside and save a step)</span></li><li><span style="font-size: medium;">Arrange your rolls decoratively on a plate and add a dollop of the spicy sauce atop for further garnish. Serve each roll with wasabi and a dish of soy sauce.</span><br /><br /><br /><br /><br /><br /><span style="font-size: large;"><span face="DroidSans, Arial, sans-serif" style="background-color: white; box-sizing: border-box; color: #333333; font-weight: bolder;"><em style="box-sizing: border-box;">Meshiagare!!! </em></span><span face="DroidSans, Arial, sans-serif" style="background-color: white; color: #333333;"> </span></span><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: left;"><a href="https://1.bp.blogspot.com/-fELLKmmG0ak/YD7givR_6OI/AAAAAAAAM2g/QyyufnW-8Xkgu6BMA3oDDzw3IZP-EaqFACLcBGAsYHQ/s960/152089828_461639775187260_9007989178280215726_n.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="468" src="https://1.bp.blogspot.com/-fELLKmmG0ak/YD7givR_6OI/AAAAAAAAM2g/QyyufnW-8Xkgu6BMA3oDDzw3IZP-EaqFACLcBGAsYHQ/w624-h468/152089828_461639775187260_9007989178280215726_n.jpg" width="624" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></li></ol><div><br /></div></div></div><div><br /></div></div>Lori Gomezhttp://www.blogger.com/profile/05569806921410155798noreply@blogger.com0tag:blogger.com,1999:blog-7165296341294075905.post-53955701035405411132021-02-24T18:11:00.017-08:002021-02-26T13:11:29.192-08:00Keto Chicken Green Chili Verde With Cilantro and Cumin-Scented Cauliflower "Rice" <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-9MgEEr-aRvQ/YDW4by7UdPI/AAAAAAAAMzM/EtT7J89omFQQFEU37G6woO7B-wwHzFqhwCLcBGAsYHQ/s960/153553328_463940238290547_7273064089934667718_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-9MgEEr-aRvQ/YDW4by7UdPI/AAAAAAAAMzM/EtT7J89omFQQFEU37G6woO7B-wwHzFqhwCLcBGAsYHQ/w640-h480/153553328_463940238290547_7273064089934667718_n.jpg" width="640" /></a></div><br /><p></p><p><br /></p><p><i><b>(</b>I’m pretty sure most people will freak out if they read this recipe because of the length of this preamble. To me, it’s vitally important to truly understand what you’re cooking: its provenance and its method—not just mechanically follow ingredients lists and hastily scribbled instructions - we’re humans, not monkeys. We shouldn’t just imitate and swallow whole without chewing, but truly chew, taste, digest, chimify & nourish ourselves physically, intellectually, and spiritually with our meals and their preparations. We must eat to live like every other multi-celled creature on this planet, let’s take it beyond the bestial and into the realm of ritual and celebration with gratitude and love. However, you can skip the introduction it's okay... and just scroll down to find the recipe itself.)</i></p><p><i><b>Chili Verde </b></i>is a taqueria staple. You'll find it in everything that can be filled or stuffed: tacos, burritos, or on its own as a stew served with warm tortillas, beans and rice. It's essentially a roasted tomatillo salsa cooked into a braise with meat and additional aromatics. Pork butt is often used, but it's grand with chicken thighs which is how I made it here. <br /><br />The salsa verde that provides the sauce for the dish includes onions, garlic, lime juice, Mexican oregano, Serrano chilies, and cilantro. The traditional salsa itself (without accompaniments) is gluten-free, sugar-free, and very low carb making it ideal for those on a ketogenic diet. It makes a great garnish for fish, shrimp, chicken, pork, eggs - anything and everything that you might like to add salsa to, but, when added to a slow braise, it really becomes lush, caramelized, and lovely. <br /><br />It has a long history. <br /><br />The making of of a sauce by combining chiles, tomatoes (red and their green cousins, tomatillos) and other ingredients like pumpkin seeds, sesame seeds, and even beans has been documented back to the Aztec culture.
We have Spaniard Bernadino de Sahagun to thank for the detailed culinary history of the Aztec culture. His extensive diaries documented every food common red tomato and green chili to the culture. This is an excerpt from Sahagun's writings about the food vendors in the large Aztec markets: </p><p> <i>"He sells foods, sauces, hot sauces, fried [food], olla-cooked, juices, sauces of juices, shredded [food] with chile, with squash seeds, with tomatoes, with smoke chile, with hot chile, with yellow chile, with mild red chile sauce, yellow chile sauce, sauce of smoked chile, heated sauce, he sells toasted beans, cooked beans, mushroom sauce, sauce of small squash, sauce of large tomatoes, sauce of ordinary tomatoes, sauce of various kinds of sour herbs, avocado sauce."<br /></i></p>The tomato and the tomatillo are native to Mexico. Tomatillos are pronounced [toh-MAH-tee-YO] It's botanical name is <i>Physalis philadelphica</i>. A relative of the tomato and member of the nightshade (<i>Solanaceae</i>) family, tomatillos provide that tart flavor in Mexican green sauces. The fruits average about 1-2" wide and have a papery outer skin which must be removed prior to roasting. The tomatillo must be used when it is still green - once it ripens into a light yellow, it's past its prime for most uses.
The Aztecs domesticated the tomatillo, and its use dates back to at least 800 B.C. The Aztec word tomatl means something "round and plump". <br /><br />Europeans that came to the New World and documented the local foods often confused the food names. The Aztec word for tomato (as we know the fruit) is xitomatl and the husk tomato (tomatillo) was call miltomatl. Europeans frequently shortened both names to tomatl and therein lies the confusion. In most cases historical references to the tomatoes such as those written by Sahagun were in fact to the tomatillo not what we know today as a tomato. The confusion is carried on today. In many areas of Mexico the domesticated tomatillo is called tomate and the wild version called miltomate and what we know as tomato is called jitomate. Interestingly, even today in Mexico, a concoction made of the flower calyces is used to treat diabetes. Making them perfect for those of who are on a keto diet which seeks to eliminate sugar and its insulin response. <br /><br />The humble tomatillo never gained in popularity with Europeans, and it was the showy red tomato that was taken to Italy where it grew well in the Mediterranean climate. Today, the tomatillo is common in the U.S. most especially the West and Southwest as the Hispanic population has increased. It's sold in most major supermarket chains here in California, and stores very well. I so love its jammy texture and tart flavor. <br /><br />Of course, you don’t even have to make the tomatillo sauce yourself (though it’s easy enough as long as you have a blender and can find tomatillos). There are really good clean prepared sauces available in the refrigerated section of most markets and with the addition of some onion, cumin, garlic, cilantro, chicken stock, wine and lime to doctor and freshen the store-bought version, you'd save time and still have a delicious dish. No shame in taking short cuts, if you use quality prepared foods. I really like <a href="https://casasanchezsf.com/products/salsas/mild-tomate-verde-salsa/" target="_blank">Casa Sanchez </a> because they use no preservatives, no sugars, no starches - just pure ingredients. <a href="https://www.instacart.com/store/items/item_697549607" target="_blank">Salsa For All Seasons</a> or Primavera Salsa are good options. Same thing goes for the cauliflower rice... Most of the time, I use <a href="https://products.wholefoodsmarket.com/product/365-everyday-value-organic-riced-cauliflower-f3e582" target="_blank">Whole Foods Frozen Organic Cauliflower Rice </a>because at $1.99 for 12 oz it's a good buy & I can stock up on them, keeping them in my freezer whenever I need to make a good quick side... it is SO versatile and a wonderful canvas for any kind of flavor profile from Italian to Spanish to Chinese to Mexican. And in this recipe the rice tasted lovely after being sauteed in olive oil, shallots, cumin, paprikon, and chicken stock with a quick handful of cilantro thrown into the mix just before serving. <br /><br />Just a quick word about products I recommend: I get paid nada by anyone for endorsements... I don't think anyone knows this little blog exists, so when I link to a product I do so only because it's easier than downloading & uploading pictures, and it's the actual product I use! You may find similar products in other brands, just be sure to check the nutritional info on the label.... manufacturers LOVE to sneak sugar into food... it's a natural preservative and flavor enhancer, but it will take you out of ketosis... so let the buyer beware! <br /><br /><div style="text-align: center;"><br /><br /><b>Keto Chicken Green Chili Verde With Cilantro and Cumin-Scented Cauliflower "Rice"<br /></b><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-i8nwv7Ef5TQ/YDXPf9KcltI/AAAAAAAAMzU/Vhfrh4DRZdYR48j8z2nlsy6KWG4yETRqQCLcBGAsYHQ/s960/153635404_463940268290544_8231462393962854656_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-i8nwv7Ef5TQ/YDXPf9KcltI/AAAAAAAAMzU/Vhfrh4DRZdYR48j8z2nlsy6KWG4yETRqQCLcBGAsYHQ/w640-h480/153635404_463940268290544_8231462393962854656_n.jpg" width="640" /></a></div><br /> <br /><div style="text-align: left;"><i><b>Note:</b> </i><i>I will provide you with recipes for the salsa verde, chicken chili verde, and cauliflower rice.</i></div><div style="text-align: left;"><i>Make the tomatillo sauce first, unless you are using store-bought sauce, then skip this step. I braise the chicken in the sauce in a very low oven (275 degrees) after initially searing the seasoned the chicken on the stove top with aromatics and then slowcook it for 2 hours. I use boneless skinless thighs for this, but you can use bone-in thighs with the skin on... it's just for me, stewed chicken skin is completely flaccid and unappealing, the thighs themselves have lots of lovely intramuscular fat so I don't need much more, and though bones add collagen and flavor, my husband hates them - even when the flesh is falling off of them as it would here - hence the boneless skinless variety used. An oven-safe braising pot (or Dutch oven) with a well-fitted lid is the best option for cooking this dish. This will serve four to six people. <br /></i></div><br /><br /></div> <b>Tomatillo Salsa Verde</b> (yields 3 cups)<div><br /><i>The tomatillos will be roasted and blended, and the accompanying aromatics can be rough-chopped since everything is going into the blender together anyway. You can blend the tomatillos raw, but roasting them first give them added depth and umami. The salsa can be made a few days ahead & stored in the fridge in a tightly-lidded container. </i><div><br /><b>Ingredients</b>
<br /><br /><ul style="text-align: left;"><li>1 1/2 lb tomatillos, papery husks removed</li><li>1 large onion, roughly chopped</li><li>3 whole cloves (or more) garlic with their skins</li><li>1 bunch cilantro leaves with tops of stems</li><li>The juice of half a fresh lime</li><li>2 chilies, seeds and membranes removed, chopped (<span style="background-color: white; color: #222222; letter-spacing: 0.2px;"><span style="font-family: inherit;">Jalapeño</span></span> if you want less heat, Serrano if you want more)</li><li>2 Poblano (or Anaheim chilies), seeds and membranes removed, chopped</li><li>Salt to taste</li><li>Freshly milled black pepper to taste</li></ul><div style="text-align: left;"><br /><br /><b>Instructions <br /></b><br /><ol style="text-align: left;"><li>Remove papery husks from tomatillos and rinse well
3 ways to cook the tomatillos</li><li>Cut the tomatillos in half and place cut side down on a foil-lined baking sheet.</li><li>Add a few garlic cloves in their skin (if using)</li><li>Place under a broiler for about 5-7 minutes to lightly blacken the skins of the tomatillos.</li><li>Place the cooked tomatillos, lime juice, onions, garlic, cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed and saucy looking.<br /><br /><br /><br /><br /><br /><br /><br /></li></ol></div><b>Chicken Chili Verde</b></div><div><b><br /></b><i>You will use the freshly prepared (or store-bought) salsa verde as the sauce, but I also like to saute more aromatics when searing the chicken for an added layer of flavor. Be sure to season the chicken before searing. You can always use a packaged seasoning salt like <a href="https://www.goya.com/en/products/seasonings/sazon" target="_blank">Sazon</a>, instead. If you don't have the dried coriander - just skip it; if you don't have paprikon (smoked paprika) just use regular (sweet) paprika. Smoked paprika, often called paprikon or pimenton or smoked Spanish paprika, is made from peppers that are smoked and dried over oak fires. This process gives the red powder a rich, smoky flavor. You can find this smoked variety in mild, medium-hot, and hot. True Spanish pimenton is produced using traditional techniques and comes from specific areas in Spain, as per the European Union's laws.
This variety has a smoky flavor you might find by grilling outdoors or charring a red pepper. The flavor is still sweet and cool without adding any heat to the dish, unless you purchase a hot, smoked version.<br /><br />I use dry white wine to deglaze the pan after searing the chicken, but you can use vinegar instead. Balsamic vinegar is nice, but apple cider vinegar or even plain white vinegar works too. I add a little chicken stock after deglazing the pan and before adding the salsa verse, just to smooth out the dish. Be sure you preheat your oven at 275 degrees. You will be finishing the dish in the oven for two hours. <br /><br />When serving, I like to garnish the chili simply with chopped or sliced avocado and a sprig of fresh cilantro, but you can load it up with anything you like: sour cream, queso fresco, Monterey Jack, feta<br /><br />Leftover chicken chili verde (like below) makes for delicious tacos or quesadillas. There are excellent keto-friendly tortillas sold in markets these days; or, of course, you can make your own! Adding extra stock to the leftovers to stretch it into a delectable soup with a few veggies like zucchini or black beans makes for another delightful dinner or lunch. It's just a great dish to add to your repertoire. </i></div><div><b><br /></b></div><div><b><br /></b></div><div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-MDOgFSRRZQo/YDcG4jaVI-I/AAAAAAAAMzk/xggeL9vjEvUH8-r6AFvWGaoUIL6Oz27ggCLcBGAsYHQ/s960/153540102_464397314911506_382958270135479726_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-MDOgFSRRZQo/YDcG4jaVI-I/AAAAAAAAMzk/xggeL9vjEvUH8-r6AFvWGaoUIL6Oz27ggCLcBGAsYHQ/w640-h480/153540102_464397314911506_382958270135479726_n.jpg" width="640" /></a></div><br /><span style="font-weight: 700;"><br /></span></div><b><br />Ingredients</b></div></div><div><b><br /></b></div><div><ul style="text-align: left;"><li>2 lbs. boneless, skinless chicken thighs</li><li>2 teaspoons of ground cumin (or to taste)</li><li>1 teaspoon of ground coriander</li><li>1 teaspoon granulated garlic</li><li>1 teaspoon of paprikon or paprika (or to taste)</li><li>1 teaspoon of dried oregano (or to taste)</li><li>Extra Virgin Olive Oil (for sauteing)</li><li>1 onion, finely sliced</li><li>2 cloves of garlic, smashed, peeled, and minced</li><li>3 sprigs of fresh oregano, minced <br /></li><li>1/2 teaspoon of cinnamon</li><li>1/2 teaspoon of unsweetened cocoa powder</li><li>freshly milled black pepper (to taste)</li><li>1/2 cup dry white wine (or 1/4 cup of your favorite vinegar)</li><li>2 cups of low-sodium chicken stock</li><li>3 cups of tomatillo salsa verde (recipe above)</li><li>Avocado, chopped (for garnish)</li><li>A few sprigs of fresh cilantro (for garnish)</li><li>salt, to taste<br /><br /><br /></li></ul><div><br /></div></div><div><b>Instructions</b><br /><br /><ol style="text-align: left;"><li>Preheat your oven to 275 degrees F. </li><li>Pat and dry chicken thighs.</li><li>Prepare seasoning salt by combining the next five ingredients (all the dry herbs and seasonings) along with salt & pepper in a small bowl and sprinkle the seasoning salt all over the thighs coating them lightly & massaging it in.</li><li>Heat a large braising pan or Dutch oven over Medium-High heat, when pan is hot, add just enough olive oil to coat the bottom of the pan, when oil is hot, add chicken in one non-over lapping layer to pan, and sear it undisturbed on one side for five minutes, then flip the chicken thighs and sear them for an additional five minutes in one layer. You may sear the chicken in batches if your pan can't accommodate them all at once. <br /></li><li>When both sides of chicken are seared, push them to the sides of the braising pan, add a bit more olive oil, and saute onion and garlic until onions are slightly soft and translucent (about 3 minutes), stirring occasionally being sure not to allow the garlic to burn.<br /></li><li>When aromatics are softened, add cinnamon and cocoa powder, mix them in well with the chicken and onion mixture and then pour wine (or vinegar) into pan to deglaze it, being sure to scrape up all the pan fond (burnt stuck bits) to incorporate the flavor with the wine.</li><li>Add the salsa verde. Mix well.</li><li>Then add the chicken stock. Mix well, add fresh oregano, mix well and bring everything up to a boil. When the braise is boiling, cover pan tightly, turn off the burner.</li><li>Place braising pan in the center rack of the preheated 275 degree oven for 1-1/2 to 2 hours. Checking for doneness at the 90 minute mark. The chicken is done when it is fork tender and falling apart.<br /></li><li>When done, remove from oven, stir the chicken, letting the pieces fall apart & melt into the sauce.<br /></li><li>Spoon into warm bowls. (I warm mine in the microwave). Garnish with avocado & fresh cilantro and serve with cauliflower rice (recipe below).</li></ol><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div style="text-align: center;"><span style="font-weight: bold;">Cilantro and Cumin-Scented Cauliflower "Rice" </span><br /><br /><div style="text-align: left;"><i>This rice is easy to prepare. This is the one instance where I prefer frozen organic cauliflower rice because it's cheap, always available and in the Time of the Coronavirus we can't rely on markets being well-stocked with fresh vegetables. I get mine from Whole Foods 365 because it is a very clean product with no additives snuck in. You can rice a head of fresh cauliflower very easily, by chopping it & sticking in a food processor, then gently pulsing until the florets look like grains of rice. <br /><br />I use a large shallot for the dish because shallots are small, have the combined flavor of onion and garlic, and I don't need a lot of it. However, you can substitute 1/2 an onion and a clove of garlic, instead. Don't use the dry granulated stuff ... powdered aromatics are fine when roasting or searing meats, but terribly flat in pilafs like this. We need the sweetness and juiciness of a fresh aromatic here. <br /><br />You don't have to defrost the rice, but you may want to bash the bag a bit, breaking up the bigger frozen chunks to make it easier to saute. Cauliflower rice doesn't absorb liquid like rice grains, but it will absorb some liquid and lots of flavor. We will essentially saute, season, then braise it in a tightly covered pot for a few minutes until it is softened and fluffy. I try not to add too much liquid, but if you find you have by accident, you can always just take the lid off the pot & boil the excess liquid away. Unlike real rice grain, it will evaporate without damaging the texture of the "rice".</i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-oBv9VYia7Oc/YDb_KXVZHOI/AAAAAAAAMzc/lIEmAsa4OOAehgLhCamrv2VoRH_f3FjSQCLcBGAsYHQ/s960/153300895_463940288290542_7153706336418086719_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="838" data-original-width="960" height="558" src="https://1.bp.blogspot.com/-oBv9VYia7Oc/YDb_KXVZHOI/AAAAAAAAMzc/lIEmAsa4OOAehgLhCamrv2VoRH_f3FjSQCLcBGAsYHQ/w640-h558/153300895_463940288290542_7153706336418086719_n.jpg" width="640" /></a></div><br /><i><br /></i></div></div><div style="text-align: center;"><b><br /></b></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Ingredients</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><ul style="text-align: left;"><li>1 12 oz package of frozen organic cauliflower rice (or your own fresh version)</li><li>Extra Virgin Olive Oil (to coat bottom of the pan)</li><li>1 large shallot, minced</li><li>1 teaspoon ground cumin</li><li>1/2 teaspoon of paprikon (or paprika)</li><li>1/4 cup of dry white wine (optional)</li><li>1/4 cup of chicken stock</li><li>1 teaspoon of soy sauce (or just use salt to taste)</li><li>freshly milled black pepper (to taste)</li><li>1 handful of fresh cilantro leaves, finely chopped</li></ul><div><br /></div><div><br /></div><div><b>Instructions</b></div><div><br /></div><div><ol style="text-align: left;"><li>Heat a medium saucepan over medium-high heat. When hot add olive oil.</li><li>When oil heats, add minced shallot and saute until soft and translucent.</li><li>Add cumin, and another splash of olive oil. Let the cumin and parikon toast with shallots, stirring occasionally until fragrant (about 45 seconds to 1 minute), then add cauliflower rice, mixing in the shallots, oil, and cumin well. </li><li>Saute the cauliflower until it defrosts completely (about 3-4 minutes), adding a bit more olive oil if it seems dry. When the cauliflower is fully thawed in the pan, add the wine, stir well, let the wine evaporate into the cauliflower, then add the soy sauce, the stock, the pepper and stir well, bringing it up to a boil and then cover tightly, reducing the heat to medium-low</li><li> Allow the cauliflower to braise, undisturbed for 5-7 minutes, then stir, check for doneness, determine whether or not it needs more liquid, if it does, add just a splash of stock, and cover tightly for a few minutes more until done to your liking. <br /></li><li>When cauliflower rice is done, add chopped cilantro, fluff cilantro in with a fork, and serve in warm bowls. </li></ol><div><br /></div></div><div><br /></div><div><br /></div><div><b><i><span style="font-size: medium;">Buen provecho! </span></i></b></div></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div></div>Lori Gomezhttp://www.blogger.com/profile/05569806921410155798noreply@blogger.com0tag:blogger.com,1999:blog-7165296341294075905.post-78971377442711511232021-02-18T17:32:00.008-08:002021-02-18T17:46:35.189-08:00Keto Peanut Butter Cup Cheesecake with Brownie Crust<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/--ywJR63YbRA/YC7g2qTcqrI/AAAAAAAAMxI/CdHos8jEUc8SGm0w7iiWXSn99aHkfEdRQCLcBGAsYHQ/s960/151865185_461067888577782_247292169253659929_n.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="702" data-original-width="960" height="468" src="https://1.bp.blogspot.com/--ywJR63YbRA/YC7g2qTcqrI/AAAAAAAAMxI/CdHos8jEUc8SGm0w7iiWXSn99aHkfEdRQCLcBGAsYHQ/w640-h468/151865185_461067888577782_247292169253659929_n.jpg" width="640" /></span></a></div><span style="font-family: inherit;"><br /> </span><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><i><span style="font-family: inherit;">So... A Reeses Peanut Butter Cup Cheesecake Tart! Keto-style! I was bored and out of sorts, my husband was grouchy and I was thinking of a way to cheer him up, dessert is always a great mood-enhancing palliative, so I pulled out an egg, a block of cream cheese, sour cream, butter etc from the fridge, let them come to room temperature, then I made the crust, baked it, let the crust cool, filled it with the peanut butter batter, baked it, let it cool in the oven with the oven door cracked, then removed the sides of the pan, placed the tart on a rack and stuck it in the fridge for a few hours, after which I completely smothered it in sugar-free chocolate ganache (which I make by melting sugar-free chocolate chips with coconut oil), let that harden for another hour and voila! I totally winged it... I had no intention of reliving the joy of my youth with this Reeses's Peanut Butter Cup meets Drake's Funny Bones mash-up, but once I started blending the cheesecake batter, I felt I needed something more than cream cheese and vanilla to stand up to the brownie crust... and then I remembered an unopened jar of peanut butter in the pantry and a star was born! It's a bit of a process... requires patience, but can easily be made a day ahead of whenever you wish to serve it. The tart is rich, decadent, not overly sweet and definitely satisfied my chocolate peanut butter cup jones. You cannot tell that this is a sugar-free, gluten-free dessert... it has all the flavor and mouthfeel of its sugary, starchy cousin.</span></i><div><b><i><span style="font-family: inherit;"><br /></span></i></b></div><div><b><i><span style="font-family: inherit;"><br /></span></i></b><div><b><i><span style="font-family: inherit;"><br /></span></i></b></div><div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-SR82oKkfXdc/YC7gq-L98KI/AAAAAAAAMxE/Kw5m5Y50O8wwCmsMhctFxKi_bRAo0jf9wCLcBGAsYHQ/s960/151692193_460968075254430_2919439176477235636_n.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-SR82oKkfXdc/YC7gq-L98KI/AAAAAAAAMxE/Kw5m5Y50O8wwCmsMhctFxKi_bRAo0jf9wCLcBGAsYHQ/w640-h480/151692193_460968075254430_2919439176477235636_n.jpg" width="640" /></span></a></div><span style="font-family: inherit;"><br /><span style="font-style: italic; font-weight: 700;"><br /></span></span></div><div><b><i><span style="font-family: inherit;"><br /></span></i></b></div><div><i><span style="font-family: inherit;"><b>A few notes: </b>I use two types of <a href="https://swervesweet.com/" target="_blank">Swerve </a>for this tart. Swerve is made from ingredients found in select fruits and starchy root vegetables, and contains no artificial ingredients, preservatives or flavors. It’s zero-calorie, non-glycemic and safe for those living with diabetes, since it has no effect on blood glucose or insulin levels.
Unlike other natural sweeteners like stevia, it has no bitter aftertaste and measures just like sugar. It's also the only sugar replacement of its kind that browns and caramelizes just like sugar. If you have Swerve but it's granulated instead of powdered, just blitz it in a coffee grinder first. If you are using other kinds of sugar substitutes I can't vouch for the amounts needed. I use Swerve because of its 1:1 ratio with cane sugar. I am bad at arithmetic and simply cannot be bothered calculating, so using a sweetener that not only tastes like real sugar but acts like real sugar and can be used in the same amounts as real sugar is a no-brainer. If you don't have brown sugar Swerve, that's okay... just sub in more powdered Swerve, though Lakanto golden <a href="https://www.allstarhealth.com/de_p_ref/56291/bing56291/Lakanto_Monkfruit_Sweetener_with_Erythritol_Golden.htm" target="_blank">monkfruit </a>sweetener is something I have also used as a brown sugar substitute with success. </span></i></div><div><i><span style="font-family: inherit;"><br /></span></i></div><div><div><i><span style="font-family: inherit;">I used Whole Food's 365 sugar-free dark chocolate chips brand sold on Amazon Whole Foods or Amazon Fresh for the crust and the ganache. Lily's is also a great brand, but it costs twice as much and the difference in taste and texture (both raw and cooked) is so negligible as to be non-existent. You can use blocks of sugar-free dark chocolate and grate them, but chips are absolutely perfect for melting and save you a step in what is already a multi-step process.</span></i></div></div><div><i><span style="font-family: inherit;"><br /></span></i></div><div><i><span style="font-family: inherit;">Ideally, all your ingredients should be room temperature, makes them easier to process and incorporate together. Most especially the cream cheese. Just take it out before you go to bed at night or as soon as you wake up in the morning and leave it on the kitchen counter. It'll be fine and ready for you when you need it later that day. <br /><br />When baking custards (which is what a cheesecake batter essentially is), it's always a good idea to humidify the oven to prevent the custard from cracking. Of course, in this case, since we are covering the custard with a chocolate coating, it won't matter if it cracks, but there is satisfaction in doing a thing well, and having a crevice-free cheesecake is always a minor miracle that uplifts the spirit, so.... put a pan of hot water on the lowest rack in your oven when you preheat the oven. This will add the much needed moisture without going through the trouble of setting up a <a href="https://www.dictionary.com/browse/bain-marie" target="_blank">bain-marie</a>. </span></i></div><div><b><i><span style="font-family: inherit;"><br /></span></i></b></div><div><b><i><span style="font-family: inherit;"><br /></span></i></b></div><div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-n24XP9GOeEw/YC7hRKrDtuI/AAAAAAAAMxU/o1zsZ9b9r9oVxekPkTdvmgfFovVy8wV9QCLcBGAsYHQ/s960/152070777_461067458577825_1555600452371049586_n.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="764" data-original-width="960" height="510" src="https://1.bp.blogspot.com/-n24XP9GOeEw/YC7hRKrDtuI/AAAAAAAAMxU/o1zsZ9b9r9oVxekPkTdvmgfFovVy8wV9QCLcBGAsYHQ/w640-h510/152070777_461067458577825_1555600452371049586_n.jpg" width="640" /></span></a></div><span style="font-family: inherit;"><br /><span style="font-style: italic; font-weight: 700;"><br /></span></span></div><b><i><span style="font-family: inherit;"><br /></span></i></b></div><div><i><span style="font-family: inherit;">A 9-inch non-stick removable bottom fluted tart pan like this <a href="https://www.webstaurantstore.com/wilton-2105-442-excelle-elite-9-round-non-stick-tart-quiche-pan/9804771224.html?utm_source=bing&utm_medium=cpc&utm_campaign=Shopping%20HP&utm_term=1100404859985&utm_content=Smallwares" target="_blank">one</a> is ideal for this dessert and the bake time I suggest assumes it's the pan you're using. It's a kitchen essential, so buy one if you don't have one. You can find them easily online for a good price. If you must use a larger or smaller pan, adjust the cooking time accordingly. The fluted tart pan makes it look like a classic dessert, but if you haven't got one, you can line a pie plate with parchment paper and butter it instead.</span></i></div><div><b><i><span style="font-family: inherit;"><br /></span></i></b></div><div><b><i><span style="font-family: inherit;"><br /></span></i></b></div><div style="text-align: center;"><b><span style="font-family: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-3iE2ewEo9q0/YC7mm21GWWI/AAAAAAAAMxg/l2B7LX-0BmUINCBTlopRv2xYMcPjnYHewCLcBGAsYHQ/s960/151901535_460968115254426_3494548660747372670_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-3iE2ewEo9q0/YC7mm21GWWI/AAAAAAAAMxg/l2B7LX-0BmUINCBTlopRv2xYMcPjnYHewCLcBGAsYHQ/w640-h480/151901535_460968115254426_3494548660747372670_n.jpg" width="640" /></a></div><br /><i><br /></i></span></b></div><div style="text-align: left;"><b><i><span style="font-family: inherit;"><br /></span></i></b></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: center;"><b><i><span style="font-family: inherit;"><br /></span></i></b></div><div style="text-align: center;"><b><i><span style="font-family: inherit;"><br /></span></i></b></div><div><b><i><span style="font-family: inherit;"><br /></span></i></b></div><div style="text-align: center;"><b><span style="font-family: inherit;"><span style="font-size: large;">Keto Peanut Butter Cup Cheesecake with Brownie Crust<br /></span><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-pxT_eVnS5CA/YC765c03s_I/AAAAAAAAMyA/MiCH39OX06kysEEjnAge8o1qVG07yNvIwCLcBGAsYHQ/s960/151975913_461481831869721_2561064355453690039_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="728" data-original-width="960" height="486" src="https://1.bp.blogspot.com/-pxT_eVnS5CA/YC765c03s_I/AAAAAAAAMyA/MiCH39OX06kysEEjnAge8o1qVG07yNvIwCLcBGAsYHQ/w640-h486/151975913_461481831869721_2561064355453690039_n.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></span></b></div><div><b><i><span style="font-family: inherit;"><br /></span></i></b></div><div><b><i><span style="font-family: inherit;"><br /></span></i></b></div><div><b><i><span style="font-family: inherit;"><br /></span></i></b></div><div><b><i><span style="font-family: inherit;"><br /></span></i></b><div><b><i><span style="font-family: inherit;"><br /></span></i></b></div><div><b><span style="font-family: inherit; font-size: medium;"><i>For Brownie Crust</i></span></b></div><div><b><span style="font-family: inherit; font-size: medium;"><br /></span></b></div><div><div style="text-align: center;"><b><span style="font-family: inherit; font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ZvFfPtFFxIQ/YC7e86aHxmI/AAAAAAAAMww/weDFywEUqW8hVqlMo5lMtpoHoDTtBsF3QCLcBGAsYHQ/s960/151931386_460968148587756_8184376752927686047_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-ZvFfPtFFxIQ/YC7e86aHxmI/AAAAAAAAMww/weDFywEUqW8hVqlMo5lMtpoHoDTtBsF3QCLcBGAsYHQ/w640-h480/151931386_460968148587756_8184376752927686047_n.jpg" width="640" /></a></div><br /></span></b><div style="text-align: left;"><i><span style="font-family: inherit;">If you'd rather not make a pan of brownies for the crust, and are looking for something a bit less labor intensive, you can certainly take any leftover or store-bought sugar-free brownies, chocolate wafers or cookies and process them into crumbs, then add a bit of melted butter to them & press them in a pan, but making your own is worth the trouble. </span></i></div><b><span><div style="text-align: left;"><b><span style="font-family: inherit; font-size: x-small;"> </span></b></div></span></b></div><div><b><span style="font-family: inherit;"><br /></span></b><div><b><span style="font-family: inherit;">Ingredients:</span></b></div><div><span style="font-family: inherit;"> </span></div><div><ul style="text-align: left;"><li><span style="font-family: inherit;">3/4 stick butter (cut into small cubes) </span></li><li><span style="font-family: inherit;">1/2 cup Swerve confectioners sugar (powdered)</span></li><li><span style="font-family: inherit;">1/3 cup Swerve brown sugar</span></li><li><span style="font-family: inherit;">1/2 cup sugar free dark chocolate chips </span></li><li><span style="font-family: inherit;">½ cup walnuts, chopped </span></li><li><span style="font-family: inherit;">4 Tbsp. almond flour </span></li><li><span style="font-family: inherit;">2 tsp. unsweetened cocoa powder</span></li><li><span style="font-family: inherit;">2 large eggs, whites and yolk separated</span></li><li><span style="font-family: inherit;">2 Tbsp heavy whipping cream</span></li><li><span style="font-family: inherit;">1 tsp of vanilla extract</span></li><li><span style="font-family: inherit;">salt (just a pinch for whipping egg whites) </span></li></ul></div><div><span style="font-family: inherit;"><br /></span></div><div><b><span style="font-family: inherit;">Instructions:</span></b></div><div><b><span style="font-family: inherit;"><br /></span></b></div><div style="text-align: left;"><ol style="text-align: left;"><li><span style="font-family: inherit;">Preheat the oven to 350°F. </span></li><li><span style="font-family: inherit;">Melt the dark chocolate chips with butter cubes gently in a microwaveable bowl using 30 second intervals to heat. Stir chocolate and butter between intervals (shouldn't take more than 3 intervals) </span></li><li><span style="font-family: inherit;">Then whisk in 3 large egg yolks.</span></li><li><span style="font-family: inherit;">Whisk in the cream</span></li><li><span style="font-family: inherit;">Add both sugars, followed by the cocoa powder, both flours, mix very well... these sugar substitutes take a little longer to incorporate than cane sugar - and finally, add the chopped nuts.</span></li><li><span style="font-family: inherit;">Whip the egg whites in a stainless bowl with a pinch of salt until stiff peaks form, then add to the chocolate mixture folding in carefully with a rubber spatula so as not to deflate the whipped eggs.</span></li><li><span style="font-family: inherit;">Pour the batter into an 8″-square baking dish that's been lined with parchment paper (I use a Le Creuset stoneware baking dish with enamel interior, but any shape will do - we are going to blitz the brownies into crumbs anyway so it won't matter) and bake for 30 minutes. </span></li><li><span style="font-family: inherit;">Remove from the oven and let cool.</span></li><li><span style="font-family: inherit;">Once cooled, cut into squares and add squares into a food processor, processing until crumbs form, add a tsp of vanilla, process more... if crumbs appear too dry add cream or milk & process again until dough is sticky.</span></li><li><span style="font-family: inherit;">Press crumbs out evenly into an 9 inch non-stick tart pan with a removable bottom. If you aren't sure whether your pan is non-stick, play it safe & spray it with avocado or coconut oil spray / or butter the pan with unsalted butter.<br /></span></li><li><span style="font-family: inherit;">Bake crust in a preheated 350 F oven for 20 minutes. Then let cool and harden. While crust cools, make peanut butter cheesecake batter.<br /><br /></span></li></ol><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;"><br /></span></div><div><b><span style="font-family: inherit; font-size: medium;"><i>For Peanut Butter Cheesecake Batter: </i></span></b></div><div><b><span style="font-family: inherit; font-size: medium;"><br /></span></b></div><div style="text-align: center;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-aGX5Clsvklg/YC7fIh3M61I/AAAAAAAAMw0/4aqLj2iSc-03sgFrtXAMdY8XqwftnDSFQCLcBGAsYHQ/s960/152032352_460968095254428_7339388103162735427_n.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-aGX5Clsvklg/YC7fIh3M61I/AAAAAAAAMw0/4aqLj2iSc-03sgFrtXAMdY8XqwftnDSFQCLcBGAsYHQ/w640-h480/152032352_460968095254428_7339388103162735427_n.jpg" width="640" /></span></a></div><span style="font-family: inherit;"><br /></span><span style="font-size: medium;"><br /></span></b></div><div style="text-align: left;"><b><span style="font-size: medium;"><br /></span></b></div><div style="text-align: left;"><b><span style="font-size: medium;">Ingredients</span></b></div><div style="text-align: left;"><b><span style="font-size: medium;"><br /></span></b></div></div></div></div></div></div></div><ul style="text-align: left;"><li>8 oz block of cream cheese, room temperature</li><li>half a cup of sour cream, room temperature</li><li>1 medium egg, room temperature</li><li>1 tsp vanilla extract</li><li>3 Tablespoons of powdered Swerve</li><li>1/4 cup of natural crunchy peanut butter (no sugar, no additives - just peanuts & salt. <a href="https://www.amazon.com/365-Everyday-Value-Peanut-Crunchy/dp/B074H65ZW8/ref=sr_1_4?almBrandId=VUZHIFdob2xlIEZvb2Rz&dchild=1&fpw=alm&keywords=peanut+butter&qid=1613695156&s=wholefoods&sr=1-4" target="_blank">Whole Foods </a>makes a good one for a low cost), room temperature</li></ul><div><br /></div><div><br /></div><div><br /></div><div><b><span style="font-size: medium;">Instructions</span></b></div><div><b><span style="font-size: medium;"><br /></span></b></div><div><ol style="text-align: left;"><li>Preheat oven to 350 degrees. Add hot water to a roasting pan & place it on the lowest rack of the oven to provide needed humidity for the cheesecake. This prevents cracking.</li><li>Puree cream cheese in a food processor on high until soft and fluffy, stopping to scrape sides of bowl with flexible rubber spatula. Add the sour cream. Process until well incorporated with the cream cheese. Stopping to scrape bowl occasionally. Add powdered Swerve. Process until light and fluffy. Stopping to scrape bowl. Add peanut butter. Process. Scrape. Add vanilla. Process. Scrape, Then add egg. Do not over process egg... 30-45 seconds should suffice. Scrape sides of bowl. </li><li>Pour filling into cooled brownie crust. Removing any bubbles you see on the surface. Let the batter rest for 5-10 minutes to allow any surface bubbles to subside.</li><li>Place aluminum foil on a cookie sheet. Place tart pan on the aluminum foil & lightly crimp around the bottom edges of pan to prevent the butter from the crust from leaking. Place cookie sheet with tart pan in center of the center rack of oven.</li><li>Bake undisturbed for 28 minutes. Center may still be a little jiggly.</li><li>Turn off oven, leave tart in oven with door cracked open for about 20 minutes to cool.</li><li>After 20 minutes, remove from oven, carefully separate the bottom of the tart from the sides, insuring that no part of the crust or custard are attached to the sides, place on wire rack to cool for an additional 30 minutes, then refrigerate on rack for two hours</li><li>After two hours, glaze the tart with chocolate ganache (recipe below), return to refrigerator for an additional hour or so to allow ganache to set.</li><li>When ganache is set, remove from oven garnish with berries. Slice, serve, and enjoy!</li></ol><div><br /></div></div><div><br /></div><div><br /></div><div><br /></div><div><span style="font-size: medium;"><b><i>For Chocolate Ganache:</i></b></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-H2MAgBC235s/YC8N7U97ltI/AAAAAAAAMyg/CZVVuEX5vQAakXjhGld4XmHx7gouK4quACLcBGAsYHQ/s960/151876362_461067868577784_1420094512029409661_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="668" data-original-width="960" height="446" src="https://1.bp.blogspot.com/-H2MAgBC235s/YC8N7U97ltI/AAAAAAAAMyg/CZVVuEX5vQAakXjhGld4XmHx7gouK4quACLcBGAsYHQ/w640-h446/151876362_461067868577784_1420094512029409661_n.jpg" width="640" /></a></div><br /><div style="text-align: left;"><i>You can garnish this anyway you like. I kept it simple and just added whole strawberries after the ganache cooled, but if you'd like to incorporate chopped peanuts as a lovely border around the tart, you must add them immediately after glazing the tart with the ganache, while the ganache is still soft and warm, then refrigerate it for an hour until the chocolate sets again. You can, of course, use the microwave to melt the chocolate, but I prefer doing it directly in a small pan on a low burner, using a rubber spatula to mix as needed while it's melting. The coconut oil is an excellent emulsifier, don't skip it. </i></div><div><br /></div><div><b><span style="font-size: medium;">Ingredients:</span></b></div><div><b><span style="font-size: medium;"><br /></span></b></div><div><ul style="text-align: left;"><li>1/3 cup of sugar-free chocolate chips</li><li>1 Tbsp of coconut oil</li><li>1 Tbsp unsalted butter, room temperature</li><li>1 Tbsp heavy cream, room temperature</li><li>Strawberries, chopped peanuts, anything you like as garnish (optional)</li></ul></div><div><br /></div><div><br /></div><div><span style="font-size: medium;"><b>Instructions:</b></span></div><div><span style="font-size: medium;"><b><br /></b></span></div><div><span style="font-size: medium;"><b><br /></b></span></div><div style="text-align: left;"><ol style="text-align: left;"><li><span style="text-align: center;">Add chips, oil, and butter into a small heavy-bottomed non-reactive sauce pan over low to medium low heat. Keeping an eye over it during the entire process, stirring together, to prevent chocolate from scorching as needed. Won't take more than a few minutes. </span></li><li><span style="text-align: center;">When chocolate and fats are melted and well incorporated, remove from heat, add cream, gently stirring in until fully incorporated and emulsion is homogenous.</span></li><li><span style="text-align: center;">Place a sheet of aluminum foil on work surface where you intend to glaze the tart. Remove tart from refrigerator with wire rack, place on aluminum foil, get warm ganache ready to glaze. </span>Use an offset spatula to glaze the tart, if you don't have one specifically designed for pastry, use a fish spatula... it offset & narrow enough... if you don't have that either? Spoon it on and swirl with back of the spoon, just be sure that you are smoothing it on evenly. </li><li>If you want to add garnishes that will be embedded in the chocolate glaze, now is the time to add them, otherwise, just place tart on it rack with the foil beneath in the fridge to cool for an hour.</li><li>Cut and serve with berries, freshly whipped cream, anything you like. I prefer it plain with just a few raspberries or strawberries.</li></ol><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-s1hiLMxUI-E/YC8UOt958ZI/AAAAAAAAMy0/e_PdtVn54HQzdWWpilNHWksV8EtwbjcZQCLcBGAsYHQ/s960/151971591_461067248577846_1031296212425177306_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-s1hiLMxUI-E/YC8UOt958ZI/AAAAAAAAMy0/e_PdtVn54HQzdWWpilNHWksV8EtwbjcZQCLcBGAsYHQ/w640-h480/151971591_461067248577846_1031296212425177306_n.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-xmznk3Ah9SM/YC8UOsV-aXI/AAAAAAAAMyw/8Skvbd9zgbEdaxJd_P6iMfv9cZyzYYbAgCLcBGAsYHQ/s960/151976380_461067388577832_4012553294945223245_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-xmznk3Ah9SM/YC8UOsV-aXI/AAAAAAAAMyw/8Skvbd9zgbEdaxJd_P6iMfv9cZyzYYbAgCLcBGAsYHQ/w640-h480/151976380_461067388577832_4012553294945223245_n.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-wYZc6gA2JlA/YC8UOnJ4geI/AAAAAAAAMys/5pQbynpwDVEFwcaJT4oRToJTB0EzCH9VQCLcBGAsYHQ/s960/152033761_461067415244496_4317325265989116768_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-wYZc6gA2JlA/YC8UOnJ4geI/AAAAAAAAMys/5pQbynpwDVEFwcaJT4oRToJTB0EzCH9VQCLcBGAsYHQ/w640-h480/152033761_461067415244496_4317325265989116768_n.jpg" width="640" /></a></div><br /><div style="text-align: center;"><br /></div></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Lori Gomezhttp://www.blogger.com/profile/05569806921410155798noreply@blogger.com0tag:blogger.com,1999:blog-7165296341294075905.post-69093055012341803452021-01-24T19:09:00.010-08:002021-01-26T00:29:26.908-08:00Oven-Braised Beef Bottom Round Roast with Shiitakes and Leeks; Pureed Romanesco with Garlic, Chives, Ricotta and Horseradish<p><span style="font-family: inherit; font-size: medium;"><span style="background-color: white;"><span style="color: #050505;"></span></span></span></p><br /><span style="font-family: inherit; font-size: medium;"><span style="color: #050505;"><br /></span></span><p></p><p><span style="font-size: medium;"><span style="background-color: white; font-family: inherit;"><span style="color: #050505;"></span></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><span style="background-color: white; font-family: inherit;"><span style="color: #050505;"><a href="https://1.bp.blogspot.com/-LNCLfRwuWAE/YA_Sz5v1B-I/AAAAAAAAMuE/bvHJ8FRRr0UiBPQgx0bTHsRdGOEbDZ_hQCLcBGAsYHQ/s960/143127944_447476613270243_1424909267534646445_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="960" height="640" src="https://1.bp.blogspot.com/-LNCLfRwuWAE/YA_Sz5v1B-I/AAAAAAAAMuE/bvHJ8FRRr0UiBPQgx0bTHsRdGOEbDZ_hQCLcBGAsYHQ/w640-h640/143127944_447476613270243_1424909267534646445_n.jpg" width="640" /></a></span></span></span></div><span style="font-size: medium;"><span style="background-color: white; font-family: inherit;"><span style="color: #050505;"><br /><span style="white-space: pre-wrap;"><br /></span></span></span></span><p></p><p><span style="font-size: medium;"><span style="background-color: white; font-family: inherit;"><span style="color: #050505;"><span style="white-space: pre-wrap;"><br /></span></span></span></span></p><p><span style="font-size: medium;"><span style="background-color: white; font-family: inherit;">
<span style="color: #050505;"><span style="white-space: pre-wrap;">There is nothing like a fragrant cauldron of yummy goodness simmering away in your oven for a few hours whilst you are hunkered down at home in the winter on an inclement day during the Time of the Corona to give you a sense of solace. So I present a little sloooow-roasted oven-braised beef pot roast with shiitakes and leeks served alongside pureed romanesco with garlic, chives, ricotta and horseradish for your cooking consideration...</span></span></span></span></p><div data-block="true" data-editor="f1rj6" data-offset-key="f9bbl-0-0" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="f9bbl-0-0" style="animation-name: none; direction: ltr; position: relative; transition-property: none;"><span data-offset-key="f9bbl-0-0" style="animation-name: none; transition-property: none;"><span style="font-family: inherit; font-size: medium;"><br data-text="true" style="animation-name: none; transition-property: none;" /></span></span></div></div><div data-block="true" data-editor="f1rj6" data-offset-key="c3cih-0-0" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="c3cih-0-0" style="animation-name: none; direction: ltr; position: relative; transition-property: none;"><span data-offset-key="c3cih-0-0" style="animation-name: none; transition-property: none;"><span style="font-family: inherit; font-size: medium;">Braising is cooking with a combination of moist and dry heat in a covered pot. This works best for tough meats. It’s amazing how a gristly cheap cut of meat transmogrifies under the alchemy of heat and time. The name of the technique comes from the French word braiser, referring to the original method that involved cooking meat in a covered vessel set on a bed of hot, glowing coals (braises). Hot coals were also piled on top of the lid so the meat would cook evenly. What could be more primal? Now, of course, it means cooking food in a small amount of liquid in a covered pot over a bare simmer. </span></span></div></div><div data-block="true" data-editor="f1rj6" data-offset-key="63c7h-0-0" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="63c7h-0-0" style="animation-name: none; direction: ltr; position: relative; transition-property: none;"><span data-offset-key="63c7h-0-0" style="animation-name: none; transition-property: none;"><span style="font-family: inherit; font-size: medium;"><br data-text="true" style="animation-name: none; transition-property: none;" /></span></span></div></div><div data-block="true" data-editor="f1rj6" data-offset-key="13mqm-0-0" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="13mqm-0-0" style="animation-name: none; direction: ltr; position: relative; transition-property: none;"><span style="font-family: inherit; font-size: medium;"><span data-offset-key="13mqm-0-0" style="animation-name: none; transition-property: none;"><span>Adding aromatics, vegetables, and herbs when braising gives both the meat and the accompanying sauce much needed flavor and aroma. Braising can be done on your stovetop, in a slow cooker or in the oven, depending on your equipment. Oven-braising is my preferred method. Low and slow is the mantra for this method. Because braising is a mixture of temperature, time, moisture, you’ll achieve the best results by cooking your meat for longer periods of time (think 2-6 hours depending on the cut and the size of the roast) and at a low temperature (200-250 degrees F - </span></span><span>the liquid should remain at a bare simmer throughout the braising process</span><span>). Braising breaks down collagen, an elastic connective tissue found in all muscles to varying degrees. Acting like a thin translucent sheath, collagen surrounds muscle fibers, providing structure and support. The more hard-working a muscle is, the more collagen it requires to do its job. Raw, tough cuts of meat are near-impossible to chew because collagen binds muscle fibers together in tight bundles. Cooking breaks down this elastic collagen, dissolving it into soft, melt-in-your-mouth gelatin. Without their elastic sheaths, the fiber bundles literally fall apart, resulting in fork-tender meat. Newly formed gelatin melts away into the sauce, adding a velvety mouthfeel and unctuousness to the braising liquid. This newly formed gelatin also explains why braising liquids form a gel upon cooling.</span></span></div></div><div data-block="true" data-editor="f1rj6" data-offset-key="ecgvn-0-0" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="ecgvn-0-0" style="animation-name: none; direction: ltr; position: relative; transition-property: none;"><span data-offset-key="ecgvn-0-0" style="animation-name: none; transition-property: none;"><span style="font-family: inherit; font-size: medium;"><br data-text="true" style="animation-name: none; transition-property: none;" /></span></span></div></div><div data-block="true" data-editor="f1rj6" data-offset-key="4foo7-0-0" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="4foo7-0-0" style="animation-name: none; direction: ltr; position: relative; transition-property: none;"><span data-offset-key="4foo7-0-0" style="animation-name: none; transition-property: none;"><span style="font-family: inherit; font-size: medium;">The real key to braising is adding the right amount of liquid so that the moisture and heat continue working together to tenderize the meat. Too much liquid will dilute the favor of the sauce and it will boil which will toughen the fibers. Too little and (depending on which kind you use) your aromatics will burn adding a caustic flavor and the meat may dry out as well. I typically add no more 1-1/2″ liquid in the bottom of the pan. Most of the roast should be above liquid. The liquid from the meats and vegetables will contribute even more liquid volume as the dish cooks. For best results, use flavorful liquids such as wine, soy sauce sauce, stock, cream, pureed tomatoes. </span></span></div></div><div data-block="true" data-editor="f1rj6" data-offset-key="dbqgm-0-0" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="dbqgm-0-0" style="animation-name: none; direction: ltr; position: relative; transition-property: none;"><span data-offset-key="dbqgm-0-0" style="animation-name: none; transition-property: none;"><span style="font-family: inherit; font-size: medium;"><br data-text="true" style="animation-name: none; transition-property: none;" /></span></span></div></div><div data-block="true" data-editor="f1rj6" data-offset-key="1buov-0-0" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="1buov-0-0" style="animation-name: none; direction: ltr; position: relative; transition-property: none;"><span data-offset-key="1buov-0-0" style="animation-name: none; transition-property: none;"><span style="font-family: inherit; font-size: medium;">Before you start cooking the meat, be sure to remove it from the refrigerator at least 30 minutes before cooking, pat it dry with paper towels. This helps it brown more evenly and keeps it from boiling instead of searing. Season it with a spice rub or a simple sprinkling of salt and pepper works great, too, for those of you who prefer less assertive flavors. I use more exotic seasonings because I know the long slow simmer will temper their taste. Preheat your oven. Then prepare your mise-en-place by gathering and chopping all the aromatics and vegetables you intend to use. Have all and any fats and liquids you want to use handy, as well. </span></span></div></div><div data-block="true" data-editor="f1rj6" data-offset-key="7mbe1-0-0" style="animation-name: none; background-color: white; color: #050505; transition-property: none; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="7mbe1-0-0" style="animation-name: none; direction: ltr; position: relative; transition-property: none;"><span data-offset-key="7mbe1-0-0" style="animation-name: none; transition-property: none;"><span style="font-family: inherit; font-size: medium;"><br data-text="true" style="animation-name: none; transition-property: none;" /></span></span></div></div><div data-block="true" data-editor="f1rj6" data-offset-key="etb3t-0-0" style="animation-name: none; transition-property: none;"><div class="_1mf _1mj" data-offset-key="etb3t-0-0" style="animation-name: none; direction: ltr; position: relative; transition-property: none;"><span data-offset-key="etb3t-0-0" style="animation-name: none; transition-property: none;"><span style="font-family: inherit; font-size: medium;"><span style="background-color: white; color: #050505;"><span style="white-space: pre-wrap;">Most every braising recipe calls for browning the meat on all sides, usually over medium-high heat in a heavy dutch oven, until it develops a golden brown crust. 5 minutes per side is usually ample. You will then remove the meat, placing it on a cutting board or dish, keeping it in a warm spot and add the aromatics to the pot, sauteing them in fat until they start to soften, then you deglaze the pan with your liquid(s) of choice, scraping up the browned bits known as pan fond and incorporating them into the sauce, then you place your meat & any accumulated juices back in the pot, anointing it with a bit more fat (I like to add dabs of butter and splashes of cream), place a tightly fitting lid over it, and place it in the center of the oven to cook. Generally, for a tough cut of meat like a chuck roast, short ribs, or a bottom round, it is about an hour to an hour and 15 minutes per pound in a 200 -250 degree F oven - turning the meat once half-way through its cooking time. You'll know when the meat is done because it will give in when prodded by a pair of tongs, and appear to be falling apart - if it offers any resistance to touch, it needs more cooking time.</span></span><span style="background-color: white;"> </span><br /><br /><span style="background-color: white; color: #050505;"><span style="font-family: inherit;">As with any non-baking recipe, you can freely substitute ingredients or omit any you don't like. I used what I had at home. You can do the same. Recipes are just guidelines. Frameworks. Blueprints. It’s the cooking technique that matters most. I don’t tabulate the macros, but you certainly can. Years of keto-cooking have trained me to understand the proper ratio of ingredients. I do try to be aware of consuming excessive protein since it causes gluconeogenesis which is counterproductive. I do this by controlling the portion of proteins I eat. I make high fat, moderate protein, low-glycemic meals with no starches or glutens</span></span><span style="background-color: white;">. I don't use a roux as a thickener, nor do I dust the meat with flour because we are keto in this household, but if you're not eschewing carbs, by all means do so. Or you can simply remove the meat when it's done and reduce the jus in the pot until it is the consistency you like. A dab of creme fraiche or sour cream will also thicken it, but el esposo prefers a saucier sauce so I didn't. Cauliflower or broccoli make great low-carb options to use as substitutes for the romanesco, I chose ricotta as the cheese because it's what I needed to use, but gruyere, chevre, anything you like would be nice, I'm sure. I use a shallow 14" Le Creuset enamel-coated cast iron braiser that I have had for 15 years, but a Dutch oven will be fine - just don't feel tempted to fill it with too much liquid. I use an immersion blender to puree the romanesco, it is an indispensable tool & so inexpensive, but you can use a blender, processor, food mill, or even a potato masher. This dish will serve 6 easily. </span></span></span></div><div class="_1mf _1mj" data-offset-key="etb3t-0-0" style="animation-name: none; background-color: white; direction: ltr; position: relative; transition-property: none;"><span data-offset-key="etb3t-0-0" style="animation-name: none; transition-property: none;"><span style="font-size: medium;"><span style="color: #050505;"><span style="white-space: pre-wrap;"><br /></span></span></span></span></div><div class="_1mf _1mj" data-offset-key="etb3t-0-0" style="animation-name: none; background-color: white; direction: ltr; position: relative; transition-property: none;"><span data-offset-key="etb3t-0-0" style="animation-name: none; transition-property: none;"><span style="font-size: medium;"><span style="color: #050505;"><span style="white-space: pre-wrap;"><br /></span></span></span></span></div><div class="_1mf _1mj" data-offset-key="etb3t-0-0" style="animation-name: none; background-color: white; direction: ltr; position: relative; transition-property: none;"><h3 style="clear: both; color: #050505; font-family: inherit; text-align: center; white-space: pre-wrap;"><span style="font-size: large;"><span style="color: #050505; white-space: pre-wrap;"><b>Oven-Braised Beef Bottom Round Roast with Shiitakes and Leeks; </b></span><b style="font-family: inherit;">Pureed Romanesco with Garlic, Chives, Ricotta and Horseradish</b></span></h3><div><b style="font-family: inherit; font-size: large;"><br /></b></div><h4 style="clear: both; color: #050505; font-family: inherit; text-align: center; white-space: pre-wrap;"><a href="https://1.bp.blogspot.com/-0ZlGL9IDYEo/YA4YG4ATQeI/AAAAAAAAMt0/qISp7WOF5tk_kQoRpZo-1ouMXFdcxQFgACLcBGAsYHQ/s960/142874706_446296120054959_3535141375461417529_n.jpg" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-0ZlGL9IDYEo/YA4YG4ATQeI/AAAAAAAAMt0/qISp7WOF5tk_kQoRpZo-1ouMXFdcxQFgACLcBGAsYHQ/w640-h480/142874706_446296120054959_3535141375461417529_n.jpg" width="640" /></b></a></h4><span data-offset-key="etb3t-0-0" style="animation-name: none; transition-property: none;"><span style="font-size: medium;"><br />
</span></span></div><div class="_1mf _1mj" data-offset-key="etb3t-0-0" style="animation-name: none; background-color: white; direction: ltr; position: relative; transition-property: none;"><span data-offset-key="etb3t-0-0" style="animation-name: none; transition-property: none;"><b><span style="font-size: large;">Ingredients:<br /></span></b><br /><span style="font-size: medium;">For The Beef<br /></span><ul style="text-align: left;"><li><span data-offset-key="etb3t-0-0" style="animation-name: none; transition-property: none;"><span style="font-size: medium;">2 lbs of beef bottom round roast, whole</span></span></li><li><span data-offset-key="etb3t-0-0" style="animation-name: none; transition-property: none;"><span style="font-size: medium;">a couple of pinches of porcini powder (I use <a href="https://www.amazon.com/NOM-PALEO-Mushroom-Seasoning-Powder/dp/B0796WMLB6/ref=sr_1_1?almBrandId=VUZHIFdob2xlIEZvb2Rz&crid=X7VH1W6YXZ5X&dchild=1&fpw=alm&keywords=nom+nom+paleo+mushroom&qid=1611537483&s=wholefoods&sprefix=nom+%2Cwholefoods%2C215&sr=1-1" target="_blank">this</a> one)</span></span></li><li><span data-offset-key="etb3t-0-0" style="animation-name: none; transition-property: none;"><span style="font-size: medium;">freshly milled black pepper, to taste</span></span></li><li><span data-offset-key="etb3t-0-0" style="animation-name: none; transition-property: none;"><span style="font-size: medium;">1 packet of <a href="https://www.amazon.com/Goya-Sazon-Culantro-Achiote-3-5/dp/B0002HAAOW/ref=sr_1_1?almBrandId=QW1hem9uIEZyZXNo&dchild=1&fpw=alm&keywords=sazon&qid=1611537621&s=amazonfresh&sr=1-1" target="_blank">Sazon</a>, optional</span></span></li><li><span data-offset-key="etb3t-0-0" style="animation-name: none; transition-property: none;"><span style="font-size: medium;">teaspoon of paprika</span></span></li><li><span data-offset-key="etb3t-0-0" style="animation-name: none; transition-property: none;"><span style="font-size: medium;">olive oil to lightly coat bottom of braising pan</span></span></li><li><span data-offset-key="etb3t-0-0" style="animation-name: none; transition-property: none;"><span style="font-size: medium;">3 sprigs of fresh oregano</span></span></li><li><span data-offset-key="etb3t-0-0" style="animation-name: none; transition-property: none;"><span style="font-size: medium;">3 sprigs of fresh marjoram</span></span></li><li><span data-offset-key="etb3t-0-0" style="animation-name: none; transition-property: none;"><span style="font-size: medium;">1 bay leaf</span></span></li><li><span data-offset-key="etb3t-0-0" style="animation-name: none; transition-property: none;"><span style="font-size: medium;">1 large leek, cleaned of debris & sliced into large coins</span></span></li><li><span data-offset-key="etb3t-0-0" style="animation-name: none; transition-property: none;"><span style="font-size: medium;">1/2 of 1 large onion, chopped</span></span></li><li><span data-offset-key="etb3t-0-0" style="animation-name: none; transition-property: none;"><span style="font-size: medium;">3 cloves of garlic, smashed with the flat side of chef's knife & minced</span></span></li><li><span data-offset-key="etb3t-0-0" style="animation-name: none; transition-property: none;"><span style="font-size: medium;">sliced shiitakes mushroom, 1 cup</span></span></li><li><span style="font-size: medium;">sliced crimini mushrooms, 1 cup</span></li><li><span style="font-size: medium;">1 large zucchini, cut into large chunks</span></li><li><span style="font-size: medium;">1 TBS of tomato paste (or ketchup)</span></li><li><span data-offset-key="etb3t-0-0" style="animation-name: none; transition-property: none;"><span style="font-size: medium;">2 teaspoons of soy sauce</span></span></li><li><span data-offset-key="etb3t-0-0" style="animation-name: none; transition-property: none;"><span style="font-size: medium;">1/2 cup of Pinot Noir (or any good dry red wine you're drinking)</span></span></li><li><span data-offset-key="etb3t-0-0" style="animation-name: none; transition-property: none;"><span style="font-size: medium;">1 cup of stock - beef, chicken, or vegetable</span></span></li><li><span data-offset-key="etb3t-0-0" style="animation-name: none; transition-property: none;"><span style="font-size: medium;">2 TBS of butter</span></span></li><li><span data-offset-key="etb3t-0-0" style="animation-name: none; transition-property: none;"><span style="font-size: medium;">1/4 cup of heavy cream</span></span></li></ul><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">For The Pureed Romanesco</span></div><div><ul style="text-align: left;"><li><span style="font-size: medium;">1 large head of Romanesco, chopped into large florets</span></li><li><span style="font-size: medium;">olive oil to lightly coat bottom of pan</span></li><li><span style="font-size: medium;">2 cloves garlic, smashed and minced</span></li><li><span style="font-size: medium;">2 TBS. butter, unsalted</span></li><li><span style="font-size: medium;">1/2 cup low-sodium stock</span></li><li><span style="font-size: medium;">1/4 cup of cream or half and half</span></li><li><span style="font-size: medium;">1/4 cup of ricotta</span></li><li><span style="font-size: medium;">horseradish, to taste (I used a tablespoon)</span></li><li><span style="font-size: medium;">freshly milled pepper, to taste</span></li><li><span style="font-size: medium;">salt, to taste (I didn't use any)</span></li><li><span style="font-size: medium;">chopped chives, to taste </span></li></ul><div><span style="font-size: medium;"><br /></span></div></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;"><br /></span></div><div><b><span style="font-size: large;">Instructions:<br /></span></b><br /><br /><span style="font-size: medium;">For The Beef: </span></div><div><ol style="text-align: left;"><li><span style="font-size: medium;">Preheat the oven to 250 degrees. Remove roast from refrigerator 30 minutes before cooking, clean and pat dry with a paper towel, then season with freshly milled black pepper, porcini powder, paprika, and Sazon. (If you are using Sazon or any other seasoning salt, you won't need additional salt). Set aside for .</span></li><li><span style="font-size: medium;">Prepare all your veggies and aromatics. Set aside.<br /></span></li><li><span style="font-size: medium;">Heat a large braising pan over medium high heat, coat the pan with a light film of olive oil, when oil is hot, sear roast on all sides one side at a time for 5 minutes per side without disturbing the roast.</span></li><li><span style="font-size: medium;">Remove meat from braising pan, keeping in a warm spot, then add the leeks, onions, garlic and mushrooms. Add more oil if needed. Saute until aromatics and vegetables soften - do not brown them. When aromatics are softened, add soy sauce, stirring in well, then add tomato paste, stirring in well, and coating all the aromatics well... letting the tomato paste cook until it loses its raw look. </span></li><li><span style="font-size: medium;">Then deglaze pan with wine, scraping up all and any browned bits from the bottom of the pan, when wine cooks down about half way, add stock, herbs (oregano, marjoram, bay leaf), stir in well, then place meat and any accumulated juices back in pan, coating the meat on all sides with the sauce.</span></li><li><span style="font-size: medium;">Add the zucchini, if using, bring pan back up to a boil, add butter and cream on top of the roast, fit tightly with lid and place in the center of the oven for two and half to three hours, turning roast once halfway through cooking time. Meat is done when it gives in easily to the touch and is almost falling apart. <br /></span></li><li><span style="font-size: medium;">Remove pan from oven, let rest for 10 minutes covered, then remove meat from pan, slice and serve on warmed plates with mushroom sauce and pureed romanesco (or whatever sides you choose).</span></li></ol><div><span style="font-size: medium;"><br /></span></div></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">For The Romanesco:<br /></span><ol style="text-align: left;"><li><span style="font-size: medium;">Heat a deep sauce pan over medium heat, add olive oil to coat pan, when pan is hot add the garlic and saute until fragrant (about 45 seconds). Add romanesco florets and 1 tablespoon of butter, mixing well with the garlic, season with freshly milled black pepper to taste. Saute for 2-3 minutes until romanesco caramelizes slightly, careful not to let the garlic burn as you do.</span></li><li><span style="font-size: medium;">Add cream and stock to romanesco mixture and cover tightly with lid until romanesco is soft & breaks apart easily with a wooden spoon (7-10 minutes). Check pot occasionally for liquid, if it gets too dry to fast, you may need to add more stock or cream, but ideally the romanesco will absorb all the liquid without need for more.</span></li><li><span style="font-size: medium;">When romanesco is cooked, remove from heat, and blend with an immersion blender directly in the pot. Just be sure the blender's blades are below the surface or else you will be wearing pureed romanesco. When smooth, add ricotta and horseradish and blend in well with the blender. </span></li><li><span style="font-size: medium;">When puree is the consistency you like, finish with black pepper, chopped chives, and the last tablespoon of butter, stirring it all in with wooden spoon. Serve. </span><br /><br /><br /><br /><br /><br /><br /><br /><br /></li></ol></div></span></div></div>Lori Gomezhttp://www.blogger.com/profile/05569806921410155798noreply@blogger.com0tag:blogger.com,1999:blog-7165296341294075905.post-46049925032044712392021-01-17T16:05:00.008-08:002021-01-17T16:18:25.507-08:00Braised Chicken in a Tarragon-Fourme d’Ambert Bleu-Mascarpone Cream Sauce with a Pan-seared Brussel Sprouts, Nutmeg, Walnuts, Garlic, Meyer Lemon, White Truffled Concoction;)<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-RSJ0xdjhDEc/YATJiERcKVI/AAAAAAAAMsU/Zr-A58RokGA3Q0_0O_PnSoSZ01zFdCAzgCLcBGAsYHQ/s960/139849411_442185857132652_3628387919165747736_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="786" data-original-width="960" height="524" src="https://1.bp.blogspot.com/-RSJ0xdjhDEc/YATJiERcKVI/AAAAAAAAMsU/Zr-A58RokGA3Q0_0O_PnSoSZ01zFdCAzgCLcBGAsYHQ/w640-h524/139849411_442185857132652_3628387919165747736_n.jpg" width="640" /></a></div><br /><p></p><p><br /></p><p><br /></p><p><span style="font-size: medium;"><span style="background-color: white; font-family: inherit;">This dish isn't very fussy. </span><span style="background-color: white; font-family: inherit; text-align: justify;">This creamy keto-friendly chicken, known as “Poulet à l’Estragon”, </span><span style="background-color: white; box-sizing: border-box; font-family: inherit; margin: 0px; outline: none; padding: 0px; text-align: justify;">is a simple one-pan recipe that’s both comforting and fresh tasting. Chicken thighs are first browned and braised in aromatics, chicken stock and white wine for a melting tenderness. Cream is then added for extra body and richness. But it’s really the fresh tarragon, a staple herb in French cooking with its assertive aniseed-like notes, that gives the distinctive flavor to this unique dish. </span><span style="background-color: white; font-family: inherit;"> It </span><span style="background-color: white;"><span style="font-family: inherit;">is stellar over pasta or egg noodles, if you are gluten eating, or over zoodles or shirataki fettuccini if you are keto... but I used Brussel Sprouts seasoned with grated nutmeg, Meyer lemon and walnuts (recipe included below) which also absorbed a little of the tarragon cream sauce when plated which was huge value add. If you don't have mascarpone, you can sub in creme fraiche or even heavy cream - though if you use heavy cream you'll have to reduce the sauce a bit. The mascarpone adds a subtle hint of sweetness that's lovely with the tarragon and complements the subtle bite and earthy tones of the blue cheese. Not a fan of blue cheese? Sub in parmesan instead. It'll be still be delicious. </span><br /><br /><br /><br /></span></span></p><h3 style="text-align: center;"><span style="font-size: medium;"><span style="background-color: white;">Braised Chicken in a Tarragon-Fourme d’Ambert -Mascarpone Cream Sauce</span></span></h3><div><span style="font-size: medium;"><span style="background-color: white;"><br /></span></span></div><div><span style="font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-pkCFj1cfklg/YATMLwvzb4I/AAAAAAAAMsg/RHbw6VZj4aQu23n4cNjfWbGUEbr00YndgCLcBGAsYHQ/s960/139578734_442185953799309_7839546060019150545_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-pkCFj1cfklg/YATMLwvzb4I/AAAAAAAAMsg/RHbw6VZj4aQu23n4cNjfWbGUEbr00YndgCLcBGAsYHQ/w640-h480/139578734_442185953799309_7839546060019150545_n.jpg" width="640" /></a></div><br /><span style="background-color: white;"><br /><br /></span></span></div><p></p><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql" style="animation-name: none; color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none;"><h3 style="animation-name: none; text-align: left; transition-property: none;"><span style="background-color: white;"><span style="font-family: inherit; font-size: medium;">Ingredients:</span></span></h3></div><div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql" style="animation-name: none; color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none;"><div dir="auto" style="animation-name: none; transition-property: none;"><ul style="text-align: left;"><li><span style="background-color: white;"><span style="font-family: inherit; font-size: medium;">1 large oven-proof 14-inch braising pot (I use an enamel-coated cast-iron Le Creuset that I've had for eons)</span></span></li><li><span style="background-color: white;"><span style="font-family: inherit; font-size: medium;">6 boneless, skinless chicken thighs (about 1.5 lbs)</span></span></li><li><span style="background-color: white;"><span style="font-family: inherit; font-size: medium;">1 large leek, cleaned and thinly sliced</span></span></li><li><span style="background-color: white;"><span style="font-family: inherit; font-size: medium;">1 large shallot, thinly sliced</span></span></li><li><span style="background-color: white;"><span style="font-family: inherit; font-size: medium;">2 cloves of garlic, peeled, crushed with flat of a knife, then minced</span></span></li><li><span style="background-color: white;"><span style="font-family: inherit; font-size: medium;">6 sprigs of fresh tarragon, leaves stripped and finely chopped - plus more for garnish (You can use dried but if you do, just use about a teaspoon or so - dried herbs are more concentrated in flavor)</span></span></li><li><span style="background-color: white;"><span style="font-family: inherit; font-size: medium;">porcini powder (optional - you can grind up any dried mushrooms in a coffee bean grinder or sub paprika or skip altogether, it’s just to season the chicken with before sautéing)</span></span></li><li><span style="background-color: white;"><span style="font-family: inherit; font-size: medium;">2 ounces of Fourme d’Ambert blue cheese (you use any good quality blue - just be sure it's soft - none of the pre-crumbled stuff)</span></span></li><li><span style="background-color: white;"><span style="font-family: inherit; font-size: medium;">1/2 cup of dry white wine (I use what I'm going to drink that night)</span></span></li><li><span style="background-color: white;"><span style="font-family: inherit; font-size: medium;">1 cup of chicken stock ( I use organic, low-sodium store-bought )</span></span></li><li><span style="background-color: white;"><span style="font-family: inherit; font-size: medium;">olive oil (enough to coat bottom of pan)</span></span></li><li><span style="background-color: white;"><span style="font-family: inherit; font-size: medium;">2 heaping TBS of mascarpone</span></span></li><li><span style="background-color: white;"><span style="font-family: inherit; font-size: medium;">1 heaping TBS of sour cream</span></span></li><li><span style="background-color: white;"><span style="font-family: inherit; font-size: medium;">2 TBS of unsalted butter (never use salted butter - it's quality is usually inferior and it doesn't allow you to control how much salt you're adding to a dish)</span></span></li><li><span style="background-color: white; color: #050505;"><span style="font-family: inherit; font-size: medium;">salt & pepper to taste ( I grind the pepper coarsely & grate salt from this huge hunk of Pink Himalayan salt I've had for 13 years!)</span></span></li></ul></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql" style="animation-name: none; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none;"><div dir="auto" style="animation-name: none; transition-property: none;"><span style="background-color: white; color: #050505;"><span style="font-family: inherit; font-size: medium;"><br /><br /><br /><br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-FUVyHE-I748/YATOdxl7JnI/AAAAAAAAMss/XVDwJgUuszUxM5JTwLhkHWnUcF5LdPJYwCLcBGAsYHQ/s960/139641425_442185933799311_8390133883417822562_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="778" data-original-width="960" height="518" src="https://1.bp.blogspot.com/-FUVyHE-I748/YATOdxl7JnI/AAAAAAAAMss/XVDwJgUuszUxM5JTwLhkHWnUcF5LdPJYwCLcBGAsYHQ/w640-h518/139641425_442185933799311_8390133883417822562_n.jpg" width="640" /></a></div><br /></span><h3 style="text-align: left;"><span style="background-color: white; color: #050505;"><span style="font-family: inherit;"><b><span style="font-size: medium;">Instructions:<br /></span><br /></b></span></span><p style="text-align: left;"></p><ol style="text-align: left;"><li><span style="background-color: white; color: #050505; font-family: inherit; font-size: large; font-weight: 400;">Preheat the oven to 350F</span></li><li><span style="background-color: white; color: #050505; font-family: inherit; font-size: large; font-weight: 400;">Season the chicken with salt, pepper, and porcini mushroom powder</span></li><li><span style="background-color: white; color: #050505; font-family: inherit; font-size: large; font-weight: 400;">Put braising pan (or dutch oven) over medium heat, when hot add oil and butter,</span></li><li><span style="background-color: white; color: #050505; font-family: inherit; font-size: large; font-weight: 400;">Sauté the aromatics (leeks, garlic, shallots) until soft and fragrant, then push them to the outer edges of the pan (or remove them while searing the chicken)</span></li><li><span style="background-color: white; color: #050505; font-family: inherit; font-size: large; font-weight: 400;"> Turn up the heat to medium high, add a bit more oil if pan is dry, sear the chicken on both sides for 5 minutes per side without disturbing the chicken to insure a good crust (though you may stir the aromatics along the edges if you leave them in the pan)</span></li><li><span style="background-color: white; color: #050505; font-family: inherit; font-size: large; font-weight: 400;">Deglaze with wine, scraping up all the pan fond,</span></li><li><span style="background-color: white; color: #050505; font-family: inherit; font-size: large; font-weight: 400;">Add the broth, add the tarragon leaves, stir everything in well, bring to a boil</span></li><li><span style="background-color: white; color: #050505; font-family: inherit; font-size: large; font-weight: 400;">Then cover with a tightly fitting lid & stick it in the oven for an hour.</span></li><li><span style="background-color: white; color: #050505; font-family: inherit; font-size: large; font-weight: 400;">When the chicken is tender, you remove it from the oven, stir in the cheese and the creams until melted and well-incorporated</span></li><li><span style="background-color: white; color: #050505; font-family: inherit; font-size: large; font-weight: 400;">Serve in a heated dish with whatever you like on the side...</span></li><li><span style="background-color: white; color: #050505;"><span style="font-family: inherit; font-size: medium;"><span style="font-weight: 400;">This dish is stellar over pasta or egg noodles. </span><span style="font-weight: normal;">If</span></span></span><span style="color: #050505; font-weight: normal;"> you are gluten eating, or zoodles or shirataki fettuccini if you are keto, or you can serve it like I did with simply sauteed Brussel sprouts </span></li></ol><span style="color: #050505;"><br /><br /><br /><br /><br /><br /><br /><span style="font-weight: 400;"><br /><h3 style="text-align: center;"><span face="system-ui, -apple-system, system-ui, ".SFNSText-Regular", sans-serif" style="background-color: white;"><span style="font-size: medium;">Sautéed Brussels Sprouts</span></span></h3></span></span><div style="text-align: center;"><span style="color: #050505;"><br /></span></div><span style="color: #050505;"><br /></span><div style="color: #050505;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-x09nSd7L1PI/YATOz-nb8GI/AAAAAAAAMs0/bu7uzh3H-AMJcld563ASiSQddS8xZ4xrwCLcBGAsYHQ/s960/139675914_442185977132640_6505704574177812773_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="874" data-original-width="960" height="582" src="https://1.bp.blogspot.com/-x09nSd7L1PI/YATOz-nb8GI/AAAAAAAAMs0/bu7uzh3H-AMJcld563ASiSQddS8xZ4xrwCLcBGAsYHQ/w640-h582/139675914_442185977132640_6505704574177812773_n.jpg" width="640" /></a></div><br /><span style="font-weight: 400;"><br /></span></div><p></p><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql" style="animation-name: none; color: #050505; font-weight: 400; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none;"><div dir="auto" style="animation-name: none; transition-property: none;"><span style="font-family: inherit; font-size: medium;"><span style="background-color: #f0f2f5;">I</span><span style="background-color: white;"> kept the seasonings minimal because I was serving the sprouts with the Tarragon Chicken, but if you are serving them with something less highly flavored, you can add bacon, pancetta, cheese, herbs, sriracha... the add-ons are endless. Adding chopped fresh herbs like parsley, cilantro or mint and a handful of Parmesan feta, or goat cheese at the end is grand.</span></span></div></div><div style="color: #050505;"><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql" style="animation-name: none; font-weight: 400; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none;"><h3 style="animation-name: none; text-align: left; transition-property: none;"><span style="background-color: white;"><span style="font-family: inherit; font-size: large;">Ingredients:</span></span></h3></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql" style="animation-name: none; font-weight: 400; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none;"><div dir="auto" style="animation-name: none; transition-property: none;"><ul style="text-align: left;"><li><span style="background-color: white;"><span style="font-family: inherit; font-size: medium;">1 pound Brussels sprouts, trimmed and halved</span></span></li><li><span style="background-color: white;"><span style="font-family: inherit; font-size: medium;">2 tablespoons extra virgin olive oil</span></span></li><li><span style="background-color: white;"><span style="font-family: inherit; font-size: medium;">salt & black pepper, to taste</span></span></li><li><span style="background-color: white;"><span style="font-family: inherit; font-size: medium;">The juice from half a Meyer Lemon (these lemons are spectacular, sweeter and more herbaceous than your average lemon, but sub in regular lemon juice or even balsamic vinegar if you prefer)</span></span></li><li><span style="background-color: white;"><span style="font-family: inherit; font-size: medium;">1 small garlic clove, thinly sliced</span></span></li><li><span style="background-color: white;"><span style="font-family: inherit; font-size: medium;">grating of nutmeg</span></span></li><li><span style="background-color: white;"><span style="font-family: inherit; font-size: medium;">1/2 a handful of chopped walnuts (or almonds, or pecans or hazelnuts... whatever nut you like)</span></span></li><li><span style="background-color: white;"><span style="font-family: inherit; font-size: medium;">White truffle oil, to taste<br /><br /><br /><br /><br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-dmgEvGJb9fI/YATQHLTl7aI/AAAAAAAAMtA/MhVaVlFPVh0dyLFZyWedgEjQeHXfj0T6gCLcBGAsYHQ/s960/139672349_442186017132636_2909282885262673975_n.jpg" style="margin-left: 1em; margin-right: 1em; text-align: justify;"><img border="0" data-original-height="708" data-original-width="960" height="472" src="https://1.bp.blogspot.com/-dmgEvGJb9fI/YATQHLTl7aI/AAAAAAAAMtA/MhVaVlFPVh0dyLFZyWedgEjQeHXfj0T6gCLcBGAsYHQ/w640-h472/139672349_442186017132636_2909282885262673975_n.jpg" width="640" /></a></div><br /></span></li></ul></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql" style="animation-name: none; font-weight: 400; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none;"><h3 style="animation-name: none; text-align: left; transition-property: none;"><span style="background-color: white;"><span style="font-family: inherit; font-size: large;">Instructions:</span></span></h3></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql" style="animation-name: none; font-weight: 400; margin: 0.5em 0px 0px; overflow-wrap: break-word; transition-property: none;"><div dir="auto" style="animation-name: none; transition-property: none;"><ol style="text-align: left;"><li><span style="background-color: white;"><span style="font-family: inherit; font-size: medium;">Heat a large cast iron or similar sturdy bottomed skillet over medium high for 4 minutes. Add the oil. As soon as the oil is hot and shining (but before it starts smoking), swirl to cost the pan, then add the halved Brussels sprouts.</span></span></li><li><span style="background-color: white;"><span style="font-family: inherit; font-size: medium;">Shake the skillet a little and prod them so that as many as possible are cut-side down. Let sit completely undisturbed for 5 to 8 minutes, until they develop a dark, flavorful, caramelized sear.</span></span></li><li><span style="background-color: white;"><span style="font-family: inherit; font-size: medium;">Add the salt and pepper, sliced garlic, and the nuts. With a wooden spoon or spatula, stir the Brussels sprouts. Continue cooking, stirring every few minutes, until the Brussels sprouts are browned all over and just turning tender the inside, about 6 to 8 additional minutes.</span></span></li><li><span style="background-color: white;"><span style="font-family: inherit; font-size: medium;">Remove the pan from the heat. Stir in the lemon juice. Grate the nutmeg over them. Anoint with truffle oil. Stir.</span></span></li><li><span style="background-color: white;"><span style="font-family: inherit; font-size: medium;">Check for seasoning. Serve.<br /><br /><br /><br /><br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-oz0HxVPxyK0/YATQaTFRHdI/AAAAAAAAMtI/V845CmqNpDc-8kBo8_xrJ81I9CmrHKjNQCLcBGAsYHQ/s960/139657247_442185880465983_9161063525368668978_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-oz0HxVPxyK0/YATQaTFRHdI/AAAAAAAAMtI/V845CmqNpDc-8kBo8_xrJ81I9CmrHKjNQCLcBGAsYHQ/w640-h480/139657247_442185880465983_9161063525368668978_n.jpg" width="640" /></a></div><br /></span></li></ol><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div></div></div></div></h3></div></div></div>Lori Gomezhttp://www.blogger.com/profile/05569806921410155798noreply@blogger.com0tag:blogger.com,1999:blog-7165296341294075905.post-70631910275976370442021-01-03T02:25:00.022-08:002021-01-04T18:18:30.144-08:00New Year's Eve Done Ketoliciously <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-q5oCbQ8uQzQ/X_EDH6NWZII/AAAAAAAAMpw/tzrlj1PsaT0oZpYv4UKEc1bii8rxo3SXwCLcBGAsYHQ/s1195/134723374_432484704769434_7612584216280241254_o.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1195" data-original-width="928" height="640" src="https://1.bp.blogspot.com/-q5oCbQ8uQzQ/X_EDH6NWZII/AAAAAAAAMpw/tzrlj1PsaT0oZpYv4UKEc1bii8rxo3SXwCLcBGAsYHQ/w497-h640/134723374_432484704769434_7612584216280241254_o.jpg" width="497" /></a></div><br /><p></p><p><span style="font-family: inherit;"><span style="background-color: white; color: #050505; white-space: pre-wrap;"><span style="font-size: medium;">For me, celebrating the holidays and maintaining a keto diet is easy. All the luxurious foods I associate with holiday meals are naturally high in fat, it’s only the accompaniments that I would typically serve with them that occasionally have carbs, but fortunately I know how to make those foods low carb. Like the crisp keto sesame crackers I quickly baked to serve with my duck pate and truffled cheeses. I doubt anyone on the planet would know they were keto. And the broccoli-parmesan fritters served as a vehicle for smoked salmon - crisp, delicious hot fritters, totally keto-friendly. And of course the shrimp and avocado ceviche is naturally keto. For dessert, we had <a href="https://thegourmetchronicles.blogspot.com/2020/10/basuku-me-babycakes-basque-burnt.html" target="_blank">Basque Cheesecake</a> made with Swerve instead of sugar... all of it was completely satisfying, absolutely luxe, and so delicious. In fact, I cut out the main course because we were too full from all the appetizers! </span></span><span style="background-color: white; color: #050505; white-space: pre-wrap;"><span style="font-size: medium;">I’m afraid el Esposito yelled “Uncle!” after the first few courses, so my Coquilles St. Jacques was served as our New Year's Day entree the following evening... I was able to loll back on my couch a la the raja of days yore, swill my glass of champagne, and listen to The Karminsky Experience as el Esposito attended to the dishes! </span></span></span><span style="background-color: white; color: #050505;"><span><span style="font-size: medium;"><span style="font-family: inherit; white-space: pre-wrap;">A grand and fitting way to end the year, and what made it all the better was it didn’t require us to deviate from our commitment to good health. </span></span></span></span></p><p><span style="color: #050505; font-size: medium;"></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-sRzV7M4BRrA/X_JC9yCR38I/AAAAAAAAMr8/VixH_0VJh9QtkGND1mYBwkniUSgVW1_CQCLcBGAsYHQ/s960/135232762_434193401265231_3427033100157586041_n.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="894" height="640" src="https://1.bp.blogspot.com/-sRzV7M4BRrA/X_JC9yCR38I/AAAAAAAAMr8/VixH_0VJh9QtkGND1mYBwkniUSgVW1_CQCLcBGAsYHQ/w596-h640/135232762_434193401265231_3427033100157586041_n.jpg" width="596" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Leftover broccoli-parmesan latkes turned into breakfast today. <br />They'd be a great base for eggs Benedict instead of an English muffin. </td></tr></tbody></table><span style="color: #050505; font-size: medium;"><br /></span><span style="background-color: white; color: #050505;"><span><span style="font-size: medium;"></span></span></span><p></p><div style="text-align: center;"><span style="background-color: white; color: #050505;"><span><span style="font-size: medium;"><span style="white-space: pre-wrap;"><br /></span></span></span></span></div><span style="background-color: white; color: #050505;"><span><span style="font-size: medium;">
<div style="font-family: inherit; text-align: left; white-space: pre-wrap;"><span style="font-family: inherit;">Thanks to Amazon Fresh and Whole Foods online shopping and home delivery service, I didn’t even have to go out into the crowds to shop for what we needed. This pandemic has forced me to be more organized, more flexible, and more creative with meals which all in all? Is a good thing - the silver lining in the dark cloud. So, I will give you all three recipes: Keto Crackers, Broccoli Latkes, and Shrimp Ceviche - all ketolicious, quick to make, with relatively few, easily obtainable ingredients. Happy New Year, everyone, and happy cooking!</span></div>
<div style="text-align: center;"><br /></div></span></span></span><p></p><p style="text-align: center;"><span style="background-color: white; color: #050505; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="font-size: medium;"><br /></span></span></span></p><h2 style="text-align: center;"><span style="background-color: white; color: #050505; white-space: pre-wrap;"><span style="font-family: inherit; font-size: large;">Keto Sesame Seed Crackers</span></span></h2><p></p><h1 style="text-align: center;"><a href="https://1.bp.blogspot.com/-I2OLPcQKPRM/X_ElAgSlXaI/AAAAAAAAMp8/ZTrhMPI7Fx4aNMly-pcU3MtCdkhe3R0NACLcBGAsYHQ/s960/135183310_432607221423849_6377590035048627022_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-I2OLPcQKPRM/X_ElAgSlXaI/AAAAAAAAMp8/ZTrhMPI7Fx4aNMly-pcU3MtCdkhe3R0NACLcBGAsYHQ/w640-h480/135183310_432607221423849_6377590035048627022_n.jpg" width="640" /></a></h1><div style="text-align: center;"><br /><span style="color: #050505; font-size: large; white-space: pre-wrap;"><br /></span></div><div style="text-align: left;"><div style="text-align: left;"><span style="background-color: white; color: #050505; white-space: pre-wrap;"><span style="font-family: inherit;"><b><span style="font-size: large;">Note:</span></b><span style="font-size: medium;"> </span></span></span><span style="font-size: medium;"><span style="background-color: white; color: #050505;"><span style="font-family: inherit;">This dough had me doubting it because it was too easy to be true... it is equal parts mozzarella and almond flour (1 cup each), plus1 tsp baking powder (because I like baking with baking powder, you can substitute salt), 1 tsp psyllium husk (for a wheatier fragrance and texture, but you can omit it), and 2 tablespoons of heavy cream (as needed) all whirred together in the food processor! No melting of the cheeses, no careful folding in of ingredients, nada... it looked a bit crumbly in the processor so I was worried, but by the time I oiled my hands with olive oil to give it a quick knead and press on parchment paper before rolling it out? It became quite a workable elastic dough... whenever it crumbled apart, I just pasted the crumbled parts back on with fingers and rolling pin. </span></span></span></div><span style="font-size: medium;"><div style="text-align: left;"><span style="color: #050505;"><br /></span></div><span style="background-color: white; color: #050505;"><div style="text-align: left;"><span style="color: #050505;"><span style="font-family: inherit;">You can vary the cheeses used. I chose mozzarella this particular time because it is the most neutral and least intrusive flavor (I was serving them with delicious uniquely flavored cheeses and a duck pate, so I didn't want a strong cheesed flavor cracker to conflict and interfere with my enjoyment of other delicacies), but cheddar, parmesan, gruyere, gouda, provolone, red pepper monterey jack would all work fine. </span></span><span style="background-color: transparent; font-family: inherit;"><span style="background-color: #fafafa; color: #333333;"> </span><span style="color: #333333;">For cheeseless crackers, replace the cheese with 1 egg and 1 tablespoon of melted butter</span><span style="background-color: #fafafa; color: #333333;"> (or coconut oil). </span></span></div></span></span><span style="background-color: white; color: #050505;"><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><span style="font-size: medium;"><div style="font-family: inherit; text-align: left;"><span style="font-family: inherit;">I added sesame seeds because I love sesame seeds, but you can omit them or use any garnish you like: poppy seeds, sea salt, cracked pepper, grated parmesan, etc. </span></div><div style="text-align: left;"><br /></div><span style="font-family: inherit;"><div style="text-align: left;"><span style="font-family: inherit;">The thinner you roll this dough out, the crisper the cracker. I rolled it out until it was 1/8" thick, but 1/4 inch is fine. You can roll it out as a round, an oval, a rectangle... doesn't matter. Depends mostly on what you choose as a surface to bake it on with the parchment. A large cookie sheet is best. After rolling, I use a pizza cutter to cut it into squares and rectangles... bake for 12-15 minutes (depending on how thick you roll them) in a preheated 350F oven and done! Don't worry about making perfect shapes, the charm of homemade crackers is their irregular shape, but you can use a cookie cutter if you like a more sharply defined shape. You can flip them half way through baking if your crackers are a bit thicker, but I find don't need to because mine are so thin. </span></div></span><div style="text-align: left;"><br /></div><span style="font-family: inherit;"><div style="text-align: left;"><span style="font-family: inherit;">If your crackers become soft after storing them (in a sealed container, they will easily last 3 days; you can store them in the fridge if you want to extend their shelf-life, or stick them in the freezer in a ziploc bag for more extended storage), just crisp them in a hot oven for a few minutes. Do not microwave them. </span></div></span></span><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div></span><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-LddEkNsiOfE/X_EtRjm4C7I/AAAAAAAAMqI/WJwC1A0tZR0OA2xbAftumqoFPVqzQyyQACLcBGAsYHQ/s960/132882479_428173935200511_3842259416959366795_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="830" data-original-width="960" height="554" src="https://1.bp.blogspot.com/-LddEkNsiOfE/X_EtRjm4C7I/AAAAAAAAMqI/WJwC1A0tZR0OA2xbAftumqoFPVqzQyyQACLcBGAsYHQ/w640-h554/132882479_428173935200511_3842259416959366795_n.jpg" width="640" /></a></div><div style="text-align: center;"><br /></div></div><div style="text-align: center;"><br /></div><h3 style="text-align: left;"><div style="text-align: left;"><span style="font-weight: normal;">INGREDIENTS:</span></div><span><div style="font-weight: 400; text-align: left;"><br /></div></span></h3><h3 style="text-align: left;"><ul style="text-align: left;"><li style="text-align: left;"><span style="font-weight: normal;">1 cup superfine almond flour</span></li><li style="text-align: left;"><span style="font-weight: normal;">1 cup grated low-moisture mozzarella</span></li><li style="text-align: left;"><span style="font-weight: normal;">1 tsp psyllium husk</span></li><li style="text-align: left;"><span style="font-weight: normal;">1 tsp baking powder</span></li><li style="text-align: left;"><span style="font-weight: normal;">1-2 TBS whipping cream (or water) as needed</span></li><li style="text-align: left;"><span style="font-weight: normal;">2 TBS sesame seeds (optional)</span></li></ul></h3><h3 style="text-align: left;"><span style="font-weight: normal;"><br /></span></h3><span style="font-weight: normal;"><div style="text-align: left;">INSTRUCTIONS:</div></span><div style="text-align: left;"><span style="font-weight: normal;"><br /></span></div><p></p><ul class="wprm-recipe-instructions" style="border: 0px; box-sizing: border-box; list-style-image: initial; list-style-position: initial; margin-block: 0px; margin-bottom: 20px; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; margin: 0px 0px 20px; outline: 0px; padding-bottom: 0px !important; padding-inline-start: 0px; padding-left: 20px; padding-right: 0px !important; padding-top: 0px !important; padding: 0px 0px 0px 20px; vertical-align: baseline;"><li class="wprm-recipe-instruction" id="wprm-recipe-36050-step-0-0" style="border: 0px; box-sizing: border-box; color: #333333; font-style: inherit; line-height: 1.5em; list-style: decimal; margin-bottom: 10px; margin-left: 32px !important; margin-right: 0px !important; margin-top: 0px !important; margin: 0px 0px 10px 32px; outline: 0px; padding: 0px; position: relative; vertical-align: baseline;"><div class="wprm-recipe-instruction-text" style="border: 0px; box-sizing: border-box; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; box-sizing: border-box; display: block; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; text-align: left; vertical-align: baseline;"><span style="background-color: #fafafa; font-family: inherit; font-size: medium;">Preheat the oven to 350F. Line a large baking sheet with parchment paper.</span></span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-36050-step-0-1" style="border: 0px; box-sizing: border-box; color: #333333; font-style: inherit; line-height: 1.5em; list-style: decimal; margin-bottom: 10px; margin-left: 32px !important; margin-right: 0px !important; margin-top: 0px !important; margin: 0px 0px 10px 32px; outline: 0px; padding: 0px; position: relative; vertical-align: baseline;"><div class="wprm-recipe-instruction-text" style="border: 0px; box-sizing: border-box; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; box-sizing: border-box; display: block; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; text-align: left; vertical-align: baseline;"><span style="background-color: #fafafa; font-family: inherit; font-size: medium;">In a food processor, add the almond flour, shredded mozzarella, baking powder, and psyllium husk, and process well, until something like a dough forms. If the dough is too dry and crumbly looking, add a tablespoon or two of cream with the processor running. Pinch it with your fingers after adding the cream, if it pinches together, it's ready to roll.</span></span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-36050-step-0-2" style="border: 0px; box-sizing: border-box; color: #333333; font-style: inherit; line-height: 1.5em; list-style: decimal; margin-bottom: 10px; margin-left: 32px !important; margin-right: 0px !important; margin-top: 0px !important; margin: 0px 0px 10px 32px; outline: 0px; padding: 0px; position: relative; vertical-align: baseline;"><div class="wprm-recipe-instruction-text" style="border: 0px; box-sizing: border-box; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; box-sizing: border-box; display: block; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; text-align: left; vertical-align: baseline;"><span style="background-color: #fafafa; font-family: inherit; font-size: medium;">Line a large sheet of parchment paper on a flat kitchen surface. Transfer the dough onto it and place another sheet of parchment paper on top. Press down on the dough, before rolling it out using a rolling pin, until anywhere from 1/8 inch to 1/4 inch thick. Using a pizza cutter, slice up squares to form crackers. Do not separate them until after baked and cooled.</span></span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-36050-step-0-3" style="border: 0px; box-sizing: border-box; line-height: 1.5em; list-style: decimal; margin-bottom: 10px; margin-left: 32px !important; margin-right: 0px !important; margin-top: 0px !important; margin: 0px 0px 10px 32px; outline: 0px; padding: 0px; position: relative; vertical-align: baseline;"><div class="wprm-recipe-instruction-text" style="border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; box-sizing: border-box; display: block; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><div style="color: #333333; font-style: inherit; text-align: left;"><span style="background-color: #fafafa; font-family: inherit; font-size: medium; font-style: inherit;">Transfer the crackers onto the lined sheet. Sprinkle evenly with sesame seeds. Bake for 12-15 minutes (flipping halfway through, if your crackers are thicker than 1/8"). Remove from the oven and allow to cool completely. Separate crackers. Enjoy</span><span style="background-color: #fafafa; font-family: inherit; font-size: large; font-style: inherit;">! </span></div><span style="font-size: medium;"><div style="text-align: left;"><span style="color: #333333;"><br /></span></div><span style="background-color: #fafafa;"><div style="text-align: center;"><span style="color: #333333;"><br /></span></div></span><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div></span></span></div></li></ul><h3 style="text-align: left;"><div style="text-align: left;"></div></h3><h3 style="text-align: center;"><span style="font-size: large;">Shrimp Ceviche with Avocado</span></h3><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-_Z2ZrFu1MWs/X_E1E_ImotI/AAAAAAAAMqg/JmdE72vHXzcOOdWK5ePx7vBadJkhqLIhACLcBGAsYHQ/s960/134738707_432606848090553_2908182430020934357_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-_Z2ZrFu1MWs/X_E1E_ImotI/AAAAAAAAMqg/JmdE72vHXzcOOdWK5ePx7vBadJkhqLIhACLcBGAsYHQ/w640-h480/134738707_432606848090553_2908182430020934357_n.jpg" width="640" /></a></div><div style="text-align: center;"><br /></div><h3></h3><div style="text-align: left;"><span style="font-size: large;"><b>Note</b>: </span><span style="font-size: medium;">This dish is light, flavorful, and refreshingly easy to cobble together. You can use raw shrimp, or lightly steamed shrimp... the citrus in the dressing will "cook" the shrimp (i.e. turn it opaque) when allowed to cure for an hour or so. Frankly? I cheated and used cooked shrimp sold at Whole Foods that has the shell and the intestinal vein already removed because they were on sale; San Francisco Whole Foods' shrimp is so lightly steamed it's perfect and still rare and moist enough to absorb the ceviche's flavors. All I had to remove was the tail from them. However, if you buy your shrimp raw and fully intact, but don't want to use raw shrimp in this dish, just steam lightly for one minute, throw in a bowl full of ice and water, let cool, then shell and devein them before adding them to the dressing. I use lime in the dressing but any citrus would do: Meyer lemon, yuzu, or blood orange are especially nice if you want a change. Whatever you choose, do roll it on your countertop before cutting, that will help release more juice. </span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><div style="text-align: left;"><span style="font-size: medium;">I add a few decidedly untraditional ceviche ingredients like soy sauce and sriracha, they seem to mix quite cheerfully with the extra virgin olive oil, lime, cilantro, scallions, cumin, and oregano. I choose not to add raw minced garlic because it assaults the palate and I had so many other appetizers to consider that I didn't want the raw garlic to clash with. You can make this spicier by adding Serrano or any other kind of chili, but I was drinking a lovely 2008 Moet & Chandon Rose' Champagne and didn't want to overwhelm the wine. I served it in martini glasses, but margarita glasses would be fun, too... </span></div><span style="font-size: medium;"><div style="text-align: left;"><br /></div><div style="text-align: left;">I like to think of this dish almost like a chunky shrimp guacamole which is why I cut each shrimp in half, added cubes of avocado, and halved grape tomatoes so that all the main components are roughly the same size. I used shrimp that were sized 25-30 to the pound. You can use larger shrimp, but it always seems a shame to me chop large shrimp... they should always be served proudly and whole. Rock shrimp (if you can find them) would be grand! Bay shrimp would work too, but they are not my favorite... they make me feel like a whale swallowing up krill one gargantuan mouthful at a time - out in the vast vast callous ocean;) </div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="https://1.bp.blogspot.com/-2zag_grt7pk/X_FJ5kCA8lI/AAAAAAAAMqs/isgxUnlWce8z-nNo7Kp9ZzK08Gd6cH5fACLcBGAsYHQ/s960/135033004_432606758090562_2226744488677790627_n.jpg" style="font-size: 18.72px; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="840" data-original-width="960" height="560" src="https://1.bp.blogspot.com/-2zag_grt7pk/X_FJ5kCA8lI/AAAAAAAAMqs/isgxUnlWce8z-nNo7Kp9ZzK08Gd6cH5fACLcBGAsYHQ/w640-h560/135033004_432606758090562_2226744488677790627_n.jpg" width="640" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><span><div style="font-weight: normal; text-align: left;">INGREDIENTS:</div><div style="text-align: left;"><br /></div></span><ul style="text-align: left;"><li style="text-align: left;"><span style="font-size: medium;"><span style="font-family: inherit; font-weight: normal;">1 lb. of shrimp, lightly steamed or raw, shell, tail and vein removed, cut in half</span></span></li><li style="text-align: left;"><span style="font-family: inherit; font-size: medium; font-weight: normal;">a handful of cilantro, rinsed and dried well, finely chopped</span></li><li style="text-align: left;"><span style="font-family: inherit; font-size: medium; font-weight: normal;">3 scallions, light parts only, finely chopped</span></li><li style="text-align: left;"><span style="font-family: inherit; font-size: medium; font-weight: normal;">10-12 grape or cherry tomatoes, halved lengthwise</span></li><li style="text-align: left;"><span style="font-family: inherit; font-size: medium; font-weight: normal;">1 medium avocado, cut into dice</span></li><li style="text-align: left;"><span style="font-family: inherit; font-size: medium; font-weight: normal;"> 2 TBS extra virgin olive oil</span></li><li style="text-align: left;"><span style="font-family: inherit; font-size: medium; font-weight: normal;">the juice of one fresh lime </span></li><li style="text-align: left;"><span style="font-family: inherit; font-size: medium; font-weight: normal;">1 TBS of soy sauce (or to taste)</span></li><li style="text-align: left;"><span style="font-family: inherit; font-size: medium; font-weight: normal;">Japanese rice wine vinegar (optional)</span></li><li style="text-align: left;"><span style="font-family: inherit; font-size: medium; font-weight: normal;">1 tsp of Sriracha sauce (or to taste)</span></li><li style="text-align: left;"><span style="font-family: inherit; font-size: medium; font-weight: normal;">1/2 tsp of ground cumin</span></li><li style="text-align: left;"><span style="font-family: inherit; font-size: medium; font-weight: normal;">1/2 teaspoon of oregano (fresh or dried, if fresh mince it)</span></li><li style="text-align: left;"><span style="font-family: inherit; font-size: medium; font-weight: normal;">Freshly milled pepper, to taste</span></li></ul></span><div class="separator" style="clear: both; text-align: left;"><span style="font-weight: normal;"><br /></span></div><span><div style="text-align: left;"><br /></div></span></div><div style="text-align: left;"><div style="text-align: left;"><span style="font-family: inherit; font-size: large;"> </span></div><span style="font-size: medium;"><div style="text-align: left;"><br /></div><span><div style="font-weight: normal; text-align: left;">INSTRUCTIONS:</div><div style="text-align: left;"><br /></div></span><ol style="text-align: left;"><li style="text-align: left;"><span style="font-size: medium; font-weight: normal;">Whisk the olive oil, lime juice, soy sauce, rice wine vinegar, Sriracha, cumin, oregano, and pepper in a bowl</span></li><li style="text-align: left;"><span style="font-size: medium; font-weight: normal;">Add cilantro, scallions, tomatoes, and shrimp stirring in well</span></li><li style="text-align: left;"><span style="font-size: medium; font-weight: normal;">Gently fold in the avocado, adjust seasoning as needed </span></li><li style="text-align: left;"><span style="font-size: medium; font-weight: normal;">Cover bowl in plastic wrap, place in refrigerator for 30 minutes</span></li><li style="text-align: left;"><span style="font-size: medium; font-weight: normal;">Spoon into martini or margarita glasses. </span></li><li><div style="text-align: left;">Enjoy!</div><span style="font-size: medium;"><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div></span><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-yolgIALPTuk/X_GKYIc1r0I/AAAAAAAAMq4/Lf4ord-a22chnT10rSFVFJ_iitN5kEKOQCLcBGAsYHQ/s960/135347264_432607051423866_8469066842934241899_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-yolgIALPTuk/X_GKYIc1r0I/AAAAAAAAMq4/Lf4ord-a22chnT10rSFVFJ_iitN5kEKOQCLcBGAsYHQ/w640-h480/135347264_432607051423866_8469066842934241899_n.jpg" width="640" /></a></div><div style="text-align: center;"><br /></div></li></ol></span></div><div style="text-align: left;"><div style="text-align: center;"><span style="font-size: large;"><br /></span></div><span style="font-size: medium;"><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><h3 style="text-align: center;">Broccoli Latkes with Smoked Salmon and Truffled Chive Cream <br /></h3><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-xUo4bq5nK3g/X_GLKceCbEI/AAAAAAAAMrA/rvI6Z_mZAjYlp-BxPi8qocVNQHmIyTUhACLcBGAsYHQ/s960/134653748_432606711423900_448730830560018872_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="848" data-original-width="960" height="566" src="https://1.bp.blogspot.com/-xUo4bq5nK3g/X_GLKceCbEI/AAAAAAAAMrA/rvI6Z_mZAjYlp-BxPi8qocVNQHmIyTUhACLcBGAsYHQ/w640-h566/134653748_432606711423900_448730830560018872_n.jpg" width="640" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div></span></div><div style="text-align: left;"><div style="text-align: left;"><span style="font-size: large;"><b>NOTE</b>: </span><span style="font-size: medium;">These fritters are crisp, nutritious, and relatively easy to make so long as you are gentle and patient with them while forming and frying. Are they as good as potato or buckwheat blinis? Well... they are denser and more strongly flavored... they will never be the pillow-soft clouds of ethereal beauty that their starchier counterparts are, but once you accept this fact, you will enjoy them for the unique experience they offer. The parmesan in them is HUGE value add. You can substitute gruyere or cheddar for them, but since I was pairing them with smoked salmon, I didn't want to use a cheese that would be too assertive. Cream cheese might be nice, but I haven't tried that yet, so I cannot vouch for it. I use scallions but grated onion or very finely minced shallots would work nicely in the batter. When ricing the broccoli be sure they are completely dry after cleaning them, and do not over-process them in the food processor, just a few whirs using the pulse mode of the blade will be sufficient to make them rice grain-sized (about 5 seconds) ... use only the florets and make sure to cut all the florets an equal size before adding them to the processor. </span></div><span style="font-size: medium;"><div style="text-align: center;"><br /></div><div style="text-align: center;">This is the ideal size: </div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div></span><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-NT3BaIU14ng/X_GP9NdA4PI/AAAAAAAAMrM/7NMe2sVtla8OXxKBgnWvor-bpnQhI7xjwCLcBGAsYHQ/s399/Screen%2BShot%2B2021-01-03%2Bat%2B1.33.48%2BAM.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="351" data-original-width="399" height="564" src="https://1.bp.blogspot.com/-NT3BaIU14ng/X_GP9NdA4PI/AAAAAAAAMrM/7NMe2sVtla8OXxKBgnWvor-bpnQhI7xjwCLcBGAsYHQ/w640-h564/Screen%2BShot%2B2021-01-03%2Bat%2B1.33.48%2BAM.png" width="640" /></a></div><div style="text-align: center;"><br /></div></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><div style="text-align: left;"><span style="font-size: medium;">You will then combine all the ingredients in a separate mixing bowl and let the batter stand for at least 10 minutes to allow all the ingredients to bind. When frying, do not overcrowd the pan. I used a 14-inch non-stick pan and fried three at a time, allowing the latkes to fry undisturbed 4 minutes each side. Do not touch the latkes when they are frying on the first side, this batter has no starch which makes it very delicate and prone to break so just make sure you have plenty of oil in the pan over a medium heat, and that the pan is hot before adding the latkes. </span></div><div style="text-align: left;"><span style="background-color: white; color: #050505; white-space: pre-wrap;"><span style="font-family: inherit; font-size: medium;">
If you don't feel like ricing the broccoli in the food processor you can buy fresh or frozen riced broccoli and use that instead. There's no need to precook the broccoli because the pieces are small enough that they will cook as you fry them. There isn't a lot of almond flour in it, you can use any kind of flour you like, if you are not restricting carbs. The batter is dry and the parmesan in it will crisp up, so no need for an additional coating of flour or crumbs before frying. I used smoked paprika, but plain paprika is great. I recommend using garlic powder instead of freshly minced garlic to avoid having the garlic burn and turn caustic. Curry powder would be sensational in this, though not if you are pairing it with smoked salmon and the truffled chive cream. If you go curried, I'd make an avocado Greek yogurt cream, adding mint with a little fresh garlic and chives. </span></span><span style="font-size: large;">This recipe will make about 8 3-inch latkes. I serve 2 per person.</span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Bzeazl4uF38/X_GRfUOOXCI/AAAAAAAAMrY/Cng6XKhWcWgQhJbRNaWMc3bVnV5rt-B2wCLcBGAsYHQ/s960/135042691_432606794757225_6032332155862357893_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-Bzeazl4uF38/X_GRfUOOXCI/AAAAAAAAMrY/Cng6XKhWcWgQhJbRNaWMc3bVnV5rt-B2wCLcBGAsYHQ/w640-h480/135042691_432606794757225_6032332155862357893_n.jpg" width="640" /></a></div><div style="text-align: center;"><br /></div><div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div></div><div><div style="text-align: left;"><span style="font-size: x-large;">INGREDIENTS:</span></div><div style="text-align: left;"><br /></div><ul style="text-align: left;"><li style="text-align: left;"><span style="font-size: medium;">Two medium heads of broccoli, stalks removed</span></li><li style="text-align: left;"><span style="font-size: medium;">1/2 cup of grated parmesan</span></li><li style="text-align: left;"><span style="font-size: medium;">3 large eggs, room temperature, beaten</span></li><li style="text-align: left;"><span style="font-size: medium;">3/4 cup of superfine almond flour</span></li><li style="text-align: left;"><span style="font-size: medium;">3 scallions, white parts only, finely chopped </span></li><li style="text-align: left;"><span style="font-size: medium;">1 tsp of garlic powder</span></li><li style="text-align: left;"><span style="font-size: medium;">1 tsp smoked paprika</span></li><li style="text-align: left;"><span style="font-size: medium;">1 tsp of baking powder</span></li><li style="text-align: left;"><span style="font-size: medium;">1 tsp of chili flakes</span></li><li style="text-align: left;"><span style="font-size: medium;">freshly milled black pepper, to taste</span></li><li style="text-align: left;"><span style="font-size: medium;">4 oz smoked salmon</span></li><li style="text-align: left;"><span style="font-size: medium;">juice of half a lemon</span></li><li style="text-align: left;"><span style="font-size: medium;">4 TBS sour cream</span></li><li style="text-align: left;"><span style="font-size: medium;">2 TBS finely chopped or snipped chives</span></li><li style="text-align: left;"><span style="font-size: medium;">1 teaspoon truffle oil, plus more for drizzling (optional)</span></li><li><div style="text-align: left;"><span style="font-size: medium;">Oil for frying</span></div><span style="font-size: medium;"><div style="text-align: left;"><br /></div></span></li></ul></div><div style="text-align: left;"><b><span style="font-size: medium;"><br /></span></b></div><div><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><a href="https://1.bp.blogspot.com/-k0j-qQPXf1g/X_GUx68RQxI/AAAAAAAAMrk/A8kblotqPgcJ51sbsP4CnYZKMVjPIhi_wCLcBGAsYHQ/s960/135197354_432606868090551_8794344601505232497_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-k0j-qQPXf1g/X_GUx68RQxI/AAAAAAAAMrk/A8kblotqPgcJ51sbsP4CnYZKMVjPIhi_wCLcBGAsYHQ/w640-h480/135197354_432606868090551_8794344601505232497_n.jpg" width="640" /></a></div><div style="text-align: center;"><span style="font-weight: 700;"><br /></span></div><span><div style="font-size: large; font-weight: 700; text-align: center;"><br /></div></span></div><div style="text-align: center;"><b><span style="font-size: medium;"><br /></span></b></div><div style="text-align: center;"><b><span style="font-size: medium;"><br /></span></b></div><div><div style="text-align: left;"><span style="font-size: large;">INSTRUCTIONS:</span></div><span style="font-size: medium;"><div style="text-align: left;"><br /></div><ol style="text-align: left;"><li style="text-align: left;"><span style="font-size: medium;">Process broccoli florets using the pulse button on food processor until broccoli achieves a rice-like consistency. Set aside.</span></li><li style="text-align: left;"><span style="font-size: medium;">Combine the cheese, eggs, almond flour, scallions and other seasonings into a large mixing bowl until well-incorporated into a batter.</span></li><li style="text-align: left;"><span style="font-size: medium;">Add broccoli rice to the batter mixture, incorporating well to combine.</span></li><li style="text-align: left;"><span style="font-size: medium;">Let mixture stand for ten minutes</span></li><li style="text-align: left;"><span style="font-size: medium;">Heat a large (12 to 14 inch) non-stick frying pan or well-seasoned cast iron skillet over medium heat. Add enough oil to completely coat pan, when in doubt? Err on the side of more oil. </span></li><li style="text-align: left;"><span style="font-size: medium;">Oil your hands. Gently form mixture into 3-inch wide rounds and fry no more than three latkes per pan for four minutes on the first side. Do not disturb latkes when frying on the first side, this will prevent them from breaking, remember there is no starch to bind them and they will break apart if overly handled. Fry on the second side until golden and crisp. About 3-4 minutes more, depending on the size of your patties. Turn oven on low with a cookie sheet to keep latkes warm if you fry several batches. </span></li><li style="text-align: left;"><span style="font-size: medium;">Transfer to paper towel to drain. Place them on the cookie sheet in low oven to keep warm until you fry all your latkes. <br /></span></li><li style="text-align: left;">While latkes fry, make truffle cream by combining sour cream, truffle oil, lemon and 1 TBS of chives in a small bowl. Season with freshly milled pepper and/or salt to taste.<br /></li><li><div style="text-align: left;">When ready to serve, warm plates in microwave, place two latkes per plate, top with a teaspoon of truffle-chive cream, a piece of smoked salmon rolled into a bundle, add another dollop of truffle-chive cream atop & sprinkle with reserved chives, drizzle with more truffle oil. Voila! </div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-hktFGrBDqUw/X_Ga-EU3DdI/AAAAAAAAMrw/LLdk6G5KyRkEpSuBJdxu7YcRhOy0czMxACLcBGAsYHQ/s960/135182315_432607378090500_5312383673380410075_n.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-hktFGrBDqUw/X_Ga-EU3DdI/AAAAAAAAMrw/LLdk6G5KyRkEpSuBJdxu7YcRhOy0czMxACLcBGAsYHQ/w640-h480/135182315_432607378090500_5312383673380410075_n.jpg" width="640" /></a></div><div style="text-align: center;"><br /></div></li></ol></span></div><div><div style="text-align: center;"><span style="font-size: large;"><br /></span></div><span style="font-size: medium;"><div style="text-align: center;"><br /></div></span></div><div style="text-align: center;"><b><span style="font-size: medium;"><br /></span></b></div><div style="text-align: center;"><b><span style="font-size: medium;"><br /></span></b></div>Lori Gomezhttp://www.blogger.com/profile/05569806921410155798noreply@blogger.com0tag:blogger.com,1999:blog-7165296341294075905.post-66801196229991236582020-12-22T17:05:00.006-08:002021-07-15T16:59:54.818-07:00Ketolicious Poppy and Sesame Seed Bagels<p><span style="font-size: medium;"><b></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><b><br /></b></span></div><a href="https://1.bp.blogspot.com/-sLmGGG5anEk/YPDKQCWWjtI/AAAAAAAANBU/MRreUiOvqJgbd1MQWbHeeyYhgv194SoBwCLcBGAsYHQ/s960/213508743_549945639690006_6675953095116143304_n.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-sLmGGG5anEk/YPDKQCWWjtI/AAAAAAAANBU/MRreUiOvqJgbd1MQWbHeeyYhgv194SoBwCLcBGAsYHQ/w640-h480/213508743_549945639690006_6675953095116143304_n.jpg" width="640" /></a><br /><span style="font-size: medium;"><b><br /> </b></span><p></p><p><span style="font-size: medium;"><span style="background-color: white; color: #050505; font-family: inherit; white-space: pre-wrap;">Most everyone loves bagels, but, being a native New Yorker, I found buying bagels in California was nearly always a grave disappointment. The lox here were often wonderful, but pairing them with the bland textureless bagels was something I couldn't bring myself to do more than a handful of times. Making regular bagels at home is an arduous task, so I never did until now and I have to say these crazy keto bagels are fantastic and soooo simple to make! They have the same crusty exterior with the dense chewy interior that my old H&H Bagels of yore had. However, unlike bagels made with wheat flour, you can’t eat more than one. The mozzarella-almond flour-egg based dough is too filling! The dough is essentially the same as the <a href="https://thegourmetchronicles.blogspot.com/2019/12/fathead-pizza-crust-ketolicious-way-4.html" target="_blank">fathead pizza crust </a>dough - just with a bit more baking soda and flour. T</span><span style="background-color: white;"><span style="color: #050505; font-family: inherit; white-space: pre-wrap;">hese bagels are incredibly easy to create and bake... no boiling, just mix the ingredients together with a spatula, knead with hands anointed with plenty of olive oil, bake for 15-20 minutes on parchment & voila . Your home will be perfumed with mouth-watering yeasty aromas and your table graced with fresh hot bagels which store and reheat well, so you can make them ahead of time. Using a Silpat or parchment paper (see both with raw bagels below) is absolutely essential for this dough. It is exceedingly sticky and will adhere to anything else - even aluminum foil - when baked, so invest in one of the two. This recipe will make 4 bagels. </span></span></span></p><p><span style="color: #050505; font-size: medium;"><span style="white-space: pre-wrap;"><br /></span></span><span style="font-size: medium;"><span style="background-color: white;">
</span></span></p><div class="separator" style="clear: both; color: #050505; font-family: inherit; text-align: center; white-space: pre-wrap;"><span style="font-size: medium;"><a href="https://1.bp.blogspot.com/-e40LC3yGG_0/X-KUrEa-NXI/AAAAAAAAMow/dVCOJJmQ4SYpT0ITwq2TYTXsMnMIf_avwCLcBGAsYHQ/s960/129838479_414297959921442_2721250077564686255_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="820" data-original-width="960" height="546" src="https://1.bp.blogspot.com/-e40LC3yGG_0/X-KUrEa-NXI/AAAAAAAAMow/dVCOJJmQ4SYpT0ITwq2TYTXsMnMIf_avwCLcBGAsYHQ/w640-h546/129838479_414297959921442_2721250077564686255_n.jpg" width="640" /></a></span></div><span style="font-size: medium;"><br /><div class="separator" style="clear: both; color: #050505; font-family: inherit; text-align: center; white-space: pre-wrap;"><a href="https://1.bp.blogspot.com/-muQmbTeM7B0/X-KUrBnFMfI/AAAAAAAAMo0/X8FzxlEr41QUqb1Vpc1yg1NXiw8jYUwZACLcBGAsYHQ/s772/Screen%2BShot%2B2020-12-22%2Bat%2B4.41.50%2BPM.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="687" data-original-width="772" height="570" src="https://1.bp.blogspot.com/-muQmbTeM7B0/X-KUrBnFMfI/AAAAAAAAMo0/X8FzxlEr41QUqb1Vpc1yg1NXiw8jYUwZACLcBGAsYHQ/w640-h570/Screen%2BShot%2B2020-12-22%2Bat%2B4.41.50%2BPM.png" width="640" /></a></div><br /><div style="text-align: center;"><span style="color: #050505; white-space: pre-wrap;"><br /></span></div>
<div style="text-align: center;"><br /></div></span><p></p><p><span style="font-size: medium;"></span></p><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: medium;"><a href="https://1.bp.blogspot.com/-6Tq3qzLnN8I/X-KT3oyTOEI/AAAAAAAAMoU/k9v2tL63E50EkWmESB1fa6XTHwN8_QjbACLcBGAsYHQ/s960/131066859_419177812766790_5957368353484317770_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="704" data-original-width="960" height="470" src="https://1.bp.blogspot.com/-6Tq3qzLnN8I/X-KT3oyTOEI/AAAAAAAAMoU/k9v2tL63E50EkWmESB1fa6XTHwN8_QjbACLcBGAsYHQ/w640-h470/131066859_419177812766790_5957368353484317770_n.jpg" width="640" /></a></span></div><div style="text-align: center;"><span style="font-size: medium;"><br /></span></div><span style="font-size: medium;"><span style="background-color: white; color: #050505; white-space: pre-wrap;"><div style="text-align: center;"><br /></div></span></span><p></p><p style="text-align: center;"><span style="font-family: inherit; font-size: medium;"><span style="background-color: white; color: #050505; white-space: pre-wrap;"><br /></span></span></p><p style="text-align: center;"><span style="font-family: inherit; font-size: medium;"><span style="background-color: white; color: #050505; white-space: pre-wrap;"><br /></span></span></p><p style="text-align: center;"><span style="font-family: inherit; font-size: medium;"><b><span style="background-color: white; color: #050505; white-space: pre-wrap;"><br /></span></b></span></p><p style="text-align: center;"><span style="background-color: white; white-space: pre-wrap;"><span style="color: #050505; font-size: large;"><b>Ketolicious Poppy and Sesame Seed Bagels</b></span></span></p><p style="text-align: center;"><span style="font-family: inherit; font-size: medium;"><b><span style="background-color: white; color: #050505; white-space: pre-wrap;"><br /></span></b></span></p><p><span style="font-size: medium;"></span></p><div class="separator" style="clear: both; font-family: inherit; font-weight: bold; text-align: center;"><span style="font-size: medium;"><a href="https://1.bp.blogspot.com/-E1cTmBOCf-s/X-KQ9-FTszI/AAAAAAAAMns/GoHZXU1fAp4PGJXP3uB7raYAi6lJZ06ZwCLcBGAsYHQ/s960/130967739_419177839433454_7998653411838003137_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-E1cTmBOCf-s/X-KQ9-FTszI/AAAAAAAAMns/GoHZXU1fAp4PGJXP3uB7raYAi6lJZ06ZwCLcBGAsYHQ/w640-h480/130967739_419177839433454_7998653411838003137_n.jpg" width="640" /></a></span></div><div style="text-align: center;"><span style="font-size: medium;"><span style="font-weight: 700;"><br /></span></span></div><span style="font-size: medium;"><span style="background-color: white; color: #050505; font-weight: 700; white-space: pre-wrap;"><div style="text-align: center;"><br /></div></span></span><p></p><p style="text-align: center;"><span style="font-family: inherit; font-size: medium;"><b><span style="background-color: white; color: #050505; white-space: pre-wrap;"><br /></span></b></span></p><p style="text-align: left;"><span style="font-family: inherit; font-size: medium;"><b><span style="background-color: white; color: #050505; white-space: pre-wrap;">Ingredients:</span></b></span></p><div class="kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; margin: 0px; overflow-wrap: break-word;"><div dir="auto"><ul style="color: #050505; text-align: left; white-space: pre-wrap;"><li style="text-align: left;"><span style="font-family: inherit; font-size: medium;">1-1/2 cups almond flour</span></li><li style="text-align: left;"><span style="font-family: inherit; font-size: medium;">1-3/4 cups grated low-moisture mozzarella</span></li><li style="text-align: left;"><span style="font-family: inherit; font-size: medium;">1 egg, beaten - room temperature</span></li><li style="text-align: left;"><span style="font-family: inherit; font-size: medium;">2 oz. cream cheese</span></li><li style="text-align: left;"><span style="font-family: inherit; font-size: medium;">olive oil as needed</span></li><li style="text-align: left;"><span style="font-family: inherit; font-size: medium;">1.5 tsp baking powder</span></li><li style="text-align: left;"><span style="font-family: inherit; font-size: medium;">1 tsp ground psyllium husk</span></li><li style="text-align: left;"><span style="font-family: inherit; font-size: medium;">2 tsp active yeast, dissolved in just under 1/4 cup warm water for 10 minutes or until foamy and proofed</span></li><li style="text-align: left;"><span style="font-family: inherit; font-size: medium;">1 pinch of coconut sugar (to proof the yeast)</span></li><li style="text-align: left;"><span style="font-family: inherit; font-size: medium;">sesame seeds, to taste</span></li><li style="text-align: left;"><span style="font-family: inherit; font-size: medium;">poppy seeds, to taste</span></li><li style="text-align: left;"><span style="font-family: inherit; font-size: medium;">egg wash (1 egg beaten with a tablespoon of water) </span></li></ul><div style="color: #050505; text-align: left; white-space: pre-wrap;"><span style="font-size: medium;"><br /></span></div><div style="color: #050505; text-align: center; white-space: pre-wrap;"><span style="font-size: medium;"><br /></span></div><div><div class="separator" style="clear: both; color: #050505; text-align: center; white-space: pre-wrap;"><a href="https://1.bp.blogspot.com/-jvT3Qpjg2y0/X-KSBPEY9CI/AAAAAAAAMn4/ZVMZk4saLSU4f0Ihn-UEj_fmCGrNr3AnACLcBGAsYHQ/s960/129575786_414297993254772_7855437845832856414_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-jvT3Qpjg2y0/X-KSBPEY9CI/AAAAAAAAMn4/ZVMZk4saLSU4f0Ihn-UEj_fmCGrNr3AnACLcBGAsYHQ/w640-h480/129575786_414297993254772_7855437845832856414_n.jpg" width="640" /></a></div><div style="text-align: center;"><span style="color: #050505; white-space: pre-wrap;"><br /></span></div><div style="color: #050505; font-size: large; text-align: center; white-space: pre-wrap;"><br /></div></div><div style="color: #050505; text-align: center; white-space: pre-wrap;"><span style="font-family: inherit; font-size: medium;"><br /></span></div><div style="color: #050505; text-align: center; white-space: pre-wrap;"><span style="font-family: inherit; font-size: medium;"><br /></span></div><div style="color: #050505; text-align: center; white-space: pre-wrap;"><span style="font-family: inherit; font-size: medium;"><br /></span></div></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto" style="color: #050505; text-align: left; white-space: pre-wrap;"><b><span style="font-family: inherit; font-size: medium;">Instructions:</span></b></div><div dir="auto" style="color: #050505; text-align: left; white-space: pre-wrap;"><b><span style="font-family: inherit; font-size: medium;"><br /></span></b></div><div dir="auto"><ol style="color: #050505; text-align: left; white-space: pre-wrap;"><li style="text-align: left;"><span style="font-family: inherit; font-size: medium;">Preheat oven to 430F and prepare a pizza stone, sheet pan or baking sheet with parchment paper.</span></li><li style="text-align: left;"><span style="font-family: inherit; font-size: medium;">Combine the almond flour, baking powder, and ground psyllium husk and mix well.</span></li><li style="text-align: left;"><span style="font-family: inherit; font-size: medium;">Add mozzarella and cream cheese to a microwaveable bowl and microwave in 45 second increments until the cheese is completed melted and forms a ball of dough after you stir it with a spatula. Should go through about 2 cycles.</span></li><li style="text-align: left;"><span style="font-family: inherit; font-size: medium;">Add the proofed yeast, and work it in well with the spatula, then add the beaten egg to the bowl and vigorously mix it in with your spatula or use your hands, just make sure the egg is fully incorporated into your dough.</span></li><li style="text-align: left;"><span style="font-family: inherit; font-size: medium;">Grease your hands with plenty of olive oil. You will want to make four balls of dough. Roll them each into a ball and gently push a finger through the center to make a nickel sized hole. Place on parchment paper and repeat on the other three bagels. Make sure the bagels are two inches apart.</span></li><li style="text-align: left;"><span style="font-family: inherit; font-size: medium;">Place sesame and poppy seeds into a bowl.</span></li><li style="text-align: left;"><span style="font-family: inherit; font-size: medium;">Use egg wash to brush the bagels on both sides and encrust both sides with seeds by dipping into bowl of mixed seeds.</span></li><li style="text-align: left;"><span style="font-family: inherit; font-size: medium;">Bake for 15 minutes, or until a nice golden brown forms on top.</span></li><li style="text-align: left;"><span style="font-family: inherit; font-size: medium;">Let cool for 10-15 minutes and then slice, add your favorite toppings, and enjoy!</span></li></ol><div style="color: #050505; text-align: left; white-space: pre-wrap;"><span style="font-size: medium;"><br /></span></div><div style="color: #050505; text-align: left; white-space: pre-wrap;"><span style="font-size: medium;"><br /></span></div><div><div style="text-align: left;"><span style="color: #050505; white-space: pre-wrap;"><br /></span></div><div class="separator" style="clear: both; color: #050505; text-align: center; white-space: pre-wrap;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-VBFqqBmjzws/X-KXfnnyjpI/AAAAAAAAMpU/qnhWe2vFedkswNjRIsO7myRdEeU3JY8cQCLcBGAsYHQ/s960/129512893_414297606588144_7154338953299453123_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-VBFqqBmjzws/X-KXfnnyjpI/AAAAAAAAMpU/qnhWe2vFedkswNjRIsO7myRdEeU3JY8cQCLcBGAsYHQ/w640-h480/129512893_414297606588144_7154338953299453123_n.jpg" width="640" /></a></div><br /><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; color: #050505; text-align: center; white-space: pre-wrap;"><br /></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div style="color: #050505; font-size: large; text-align: center; white-space: pre-wrap;"><br /></div></div><div style="color: #050505; text-align: center; white-space: pre-wrap;"><span style="font-size: medium;"><br /></span></div></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Lori Gomezhttp://www.blogger.com/profile/05569806921410155798noreply@blogger.com0tag:blogger.com,1999:blog-7165296341294075905.post-83062025388255372532020-12-18T22:22:00.001-08:002020-12-18T22:24:15.184-08:00Keto Kung Pao Shrimp with Zucchini and Shirataki Noodles<p><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://1.bp.blogspot.com/-oZq6WFXyVMQ/X92H3cUbFSI/AAAAAAAAMl8/c2cEPBYFV-M_9oDPKrr3ajFf-fwKW4qLQCLcBGAsYHQ/s960/131987919_423893028961935_5211858990290870735_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="716" data-original-width="960" height="478" src="https://1.bp.blogspot.com/-oZq6WFXyVMQ/X92H3cUbFSI/AAAAAAAAMl8/c2cEPBYFV-M_9oDPKrr3ajFf-fwKW4qLQCLcBGAsYHQ/w640-h478/131987919_423893028961935_5211858990290870735_n.jpg" width="640" /></a></span></div><span style="font-family: inherit;"><br /><span style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;"><br /></span></span><p></p><p><span style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></span></p><p><span style="font-family: inherit;"><span style="background-color: white; color: #050505; white-space: pre-wrap;"><span style="font-size: medium;">I guess I’d call this Kung Pao Shrimp Lo Mein except there is no such dish. The Shirataki noodles are Japanese and made from tofu and glucomannan, a type of fiber that comes from the root of the konjac plant which make them 100% Ketogenic! </span></span><span style="color: #231f20; font-size: 18px;">Konjac grows in Japan, China and Southeast Asia. It contains very few digestible carbs — most of its carbs come from glucomannan fiber.</span></span></p><p style="-webkit-font-smoothing: antialiased; box-sizing: inherit; color: #231f20; font-size: 18px; line-height: 26px; margin-bottom: 25px; margin-top: 25px;"><span style="font-family: inherit;"><span>“Shirataki” is Japanese for “white waterfall,” which describes the noodles’ translucent appearance. They’re made by mixing glucomannan flour with regular water and a little lime water, which helps the noodles hold their shape. The mixture is boiled and then shaped into noodles or rice-like pieces. Shirataki noodles contain a lot of water. In fact, they are about 97% water and 3% glucomannan fiber. They’re also very low in calories and contain no digestible carbs. A variety called tofu shirataki noodles is very similar to traditional shirataki noodles, but with added <a class="content-link css-5r4717" href="https://www.healthline.com/nutrition/what-is-tofu" style="-webkit-font-smoothing: antialiased; border-color: currentcolor; box-sizing: inherit; color: #01adb9; cursor: pointer; text-decoration-line: none;">tofu</a> that provides a few additional calories and a small number of digestible carbs. </span><span>Glucomannan is a highly viscous fiber, which is a type of <a class="content-link css-5r4717" href="https://www.healthline.com/nutrition/fiber-can-help-you-lose-weight" style="-webkit-font-smoothing: antialiased; border-color: currentcolor; box-sizing: inherit; color: #01adb9; cursor: pointer; text-decoration-line: none;">soluble fiber</a> that can absorb water to form a gel. </span><span>In fact, glucomannan can absorb up to 50 times its weight in water, as reflected in shirataki noodles’ extremely high water content</span><hl-trusted-source class="css-12hs4c5" rationale="Highly respected database from the National Institutes of Health" source="PubMed Central" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; display: inline;">.</hl-trusted-source></span></p><p style="-webkit-font-smoothing: antialiased; box-sizing: inherit; color: #231f20; font-size: 18px; line-height: 26px; margin-bottom: 25px; margin-top: 25px;"><span><hl-trusted-source class="css-12hs4c5" rationale="Highly respected database from the National Institutes of Health" source="PubMed Central" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; display: inline;"><span class="css-1mdvjzu icon-hl-trusted-source-after" style="-webkit-font-smoothing: antialiased; border-color: currentcolor; box-sizing: inherit; color: #01adb9; cursor: pointer; text-decoration-line: none;"><span class="sro" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; font-family: inherit; height: 1px; left: -10000px; overflow: hidden; position: absolute; top: auto; width: 1px;"><a class="content-link css-5r4717" href="https://www.ncbi.nlm.nih.gov/pubmed/16320857" rel="noopener noreferrer" style="-webkit-font-smoothing: antialiased; border-color: currentcolor; box-sizing: inherit; color: #01adb9; cursor: pointer; text-decoration-line: none;" target="_blank">Trusted Source</a><span style="color: #231f20;">These noodles move through your digestive system very slowly, which helps you feel full and delays nutrient absorption into your bloodstream (</span><hl-trusted-source class="css-12hs4c5" rationale="Highly respected database from the National Institutes of Health" source="PubMed Central" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; color: #231f20; display: inline;"><a class="content-link css-5r4717" href="https://www.ncbi.nlm.nih.gov/pubmed/22845031" rel="noopener noreferrer" style="-webkit-font-smoothing: antialiased; border-color: currentcolor; box-sizing: inherit; color: #01adb9; cursor: pointer; text-decoration-line: none;" target="_blank">2</a></hl-trusted-source></span></span></hl-trusted-source></span></p><p style="-webkit-font-smoothing: antialiased; box-sizing: inherit; color: #231f20; font-size: 18px; line-height: 26px; margin-bottom: 25px; margin-top: 25px;"><span><hl-trusted-source class="css-12hs4c5" rationale="Highly respected database from the National Institutes of Health" source="PubMed Central" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; display: inline;"><span class="css-1mdvjzu icon-hl-trusted-source-after" style="-webkit-font-smoothing: antialiased; border-color: currentcolor; box-sizing: inherit; color: #01adb9; cursor: pointer; text-decoration-line: none;"><span class="sro" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; font-family: inherit; height: 1px; left: -10000px; overflow: hidden; position: absolute; top: auto; width: 1px;"><a class="content-link css-5r4717" href="https://www.ncbi.nlm.nih.gov/pubmed/22845031" rel="noopener noreferrer" style="-webkit-font-smoothing: antialiased; border-color: currentcolor; box-sizing: inherit; color: #01adb9; cursor: pointer; text-decoration-line: none;" target="_blank">Trusted Source</a></span></span></hl-trusted-source></span></p><p style="-webkit-font-smoothing: antialiased; box-sizing: inherit; color: #231f20; font-size: 18px; line-height: 26px; margin-bottom: 25px; margin-top: 25px;"><span style="font-family: inherit;"><span>In addition, viscous fiber functions as a <a class="content-link css-5r4717" href="https://www.healthline.com/nutrition/probiotics-and-prebiotics" style="-webkit-font-smoothing: antialiased; border-color: currentcolor; box-sizing: inherit; color: #01adb9; cursor: pointer; text-decoration-line: none;">prebiotic</a>. It nourishes the bacteria living in your colon, also known as the gut flora or microbiota. </span><span>In your colon, bacteria ferment fiber into short-chain fatty acids, which can fight inflammation, boost immune function and provide other health benefits. </span><span>Since a typical 4-ounce (113-gram) serving of shirataki noodles contains about 1–3 grams of glucomannan, it’s essentially a calorie-free, carb-free food. And, most importantly, it tastes wonderful! You'd be hard-pressed to believe these noodles had no starch. </span></span></p><p style="-webkit-font-smoothing: antialiased; box-sizing: inherit; color: #231f20; font-size: 18px; line-height: 26px; margin-bottom: 25px; margin-top: 25px;"><span style="font-family: inherit;"><br /></span></p><p style="-webkit-font-smoothing: antialiased; box-sizing: inherit; color: #231f20; font-size: 18px; line-height: 26px; margin-bottom: 25px; margin-top: 25px;"><span style="font-family: inherit;"><hl-trusted-source class="css-12hs4c5" rationale="Highly respected database from the National Institutes of Health" source="PubMed Central" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; display: inline;"><span class="css-1mdvjzu icon-hl-trusted-source-after" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; cursor: pointer;"><span class="sro" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; height: 1px; left: -10000px; overflow: hidden; position: absolute; top: auto; width: 1px;">Trusted Sourc<span style="color: #231f20; font-family: inherit;">,</span><span style="color: #231f20; font-family: inherit;"> </span></span></span></hl-trusted-source><hl-trusted-source class="css-12hs4c5" rationale="Highly respected database from the National Institutes of Health" source="PubMed Central" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; display: inline;"><span class="css-1mdvjzu icon-hl-trusted-source-after" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; cursor: pointer;"><span class="sro" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; height: 1px; left: -10000px; overflow: hidden; position: absolute; top: auto; width: 1px;">Trusted Source<a class="content-link css-5r4717" href="https://www.ncbi.nlm.nih.gov/pubmed/23821742" rel="noopener noreferrer" style="-webkit-font-smoothing: antialiased; border-color: currentcolor; box-sizing: inherit; color: #01adb9; cursor: pointer; font-family: inherit; text-decoration-line: none;" target="_blank"><span style="color: #01adb9;"><span style="border-color: currentcolor; box-sizing: inherit; cursor: pointer;">5</span></span></a></span></span></hl-trusted-source><hl-trusted-source class="css-12hs4c5" rationale="Highly respected database from the National Institutes of Health" source="PubMed Central" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; display: inline;"><span class="css-1mdvjzu icon-hl-trusted-source-after" style="-webkit-font-smoothing: antialiased; border-color: currentcolor; box-sizing: inherit; color: #01adb9; cursor: pointer; text-decoration-line: none;"><span class="sro" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; height: 1px; left: -10000px; overflow: hidden; position: absolute; top: auto; width: 1px;"><a class="content-link css-5r4717" href="https://www.ncbi.nlm.nih.gov/pubmed/23821742" rel="noopener noreferrer" style="-webkit-font-smoothing: antialiased; border-color: currentcolor; box-sizing: inherit; color: #01adb9; cursor: pointer; text-decoration-line: none;" target="_blank">Trusted Sourc</a><span style="color: #231f20; font-family: inherit;">A recent human study estimated that fermenting glucomannan to short-chain fatty acids produces one calorie per gram of fiber.</span></span></span></hl-trusted-source></span></p><p style="-webkit-font-smoothing: antialiased; box-sizing: inherit; color: #231f20; font-size: 18px; line-height: 26px; margin-bottom: 25px; margin-top: 25px;"><span style="font-family: inherit;"><hl-trusted-source class="css-12hs4c5" rationale="Highly respected database from the National Institutes of Health" source="PubMed Central" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; display: inline;"><span class="css-1mdvjzu icon-hl-trusted-source-after" style="-webkit-font-smoothing: antialiased; border-color: currentcolor; box-sizing: inherit; color: #01adb9; cursor: pointer; text-decoration-line: none;"><span class="sro" style="-webkit-font-smoothing: antialiased; box-sizing: inherit; height: 1px; left: -10000px; overflow: hidden; position: absolute; top: auto; width: 1px;">Trusted Sourc<span style="color: #231f20; font-family: inherit;">Since a typical 4-ounce (113-gram) serving of shirataki noodles contains about 1–3 grams of glucomannan, it’s essentially a calorie-free, carb-free</span></span></span></hl-trusted-source></span></p><div class="kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; margin: 0px; overflow-wrap: break-word;"><div dir="auto"><span style="font-family: inherit;"><span style="color: #050505;"><span style="white-space: pre-wrap;"><h3 style="text-align: center;"><span style="font-size: large;">Kung Pao Shrimp with Zucchini and Shirataki Noodles</span></h3></span></span>
<div class="separator" style="clear: both; color: #050505; font-size: 15px; text-align: center; white-space: pre-wrap;"><a href="https://1.bp.blogspot.com/-eRrVC_AbP_s/X92IM6HPlHI/AAAAAAAAMmE/C0lnwWj_KpkmmfwZNxS3wt4vbgc_9pOdACLcBGAsYHQ/s960/131939717_423893112295260_949865040984716037_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="716" data-original-width="960" height="478" src="https://1.bp.blogspot.com/-eRrVC_AbP_s/X92IM6HPlHI/AAAAAAAAMmE/C0lnwWj_KpkmmfwZNxS3wt4vbgc_9pOdACLcBGAsYHQ/w640-h478/131939717_423893112295260_949865040984716037_n.jpg" width="640" /></a></div><br />
</span></div><div dir="auto"><span style="font-family: inherit;"><br /></span></div><div dir="auto"><span style="font-family: inherit;"><br /></span></div><div dir="auto"><span style="font-family: inherit;"><span style="color: #050505; white-space: pre-wrap;"><span style="font-size: medium;">This dish is pure California Fusion. I used what I had. If I had Chinese Black Vinegar, hoisin sauce, oyster sauce, and Sichuan peppers, I would have used them, but I didn’t. I used white pepper and cardamom to approximate the fragrance of the Sichuan peppers and a Serrano for heat. I subbed in balsamic vinegar for Chinese black vinegar, and just went ahead and had nothing to replace the oyster and hoisin sauce. I do not use a thickener for the sauce, instead I reduce it. It is important to have everything assembled ahead of time, preferably in their own bowls, so when it's time for stir-frying everything can be quickly added to and removed from the pan as needed. When first adding an ingredient to the hot pan, let it set in the oil for a minute or so, before stirring it... this will give it a nice caramelized exterior & add to the pan fond and the wok hay. Wok hay is a Cantonese phrase used to describe a particular essence and aroma that is created in a dish when authentic stir-frying is performed. “Hay” means “energy” or “breath”; therefore, “wok hay” means “the energy or breath of a wok”. By properly and skillfully cooking food in a well-seasoned wok over extremely high heat, a stir-fry will obtain concentrated flavors that have a particular essence and aroma. Stir-fried dishes, especially in the Canton area of China, are judged on whether or not they contain this highly-revered “wok hay”.
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</span></span></span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><b><span style="font-family: inherit; font-size: medium;">Ingredients:</span></b></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><ul style="text-align: left;"><li><span style="font-family: inherit; font-size: medium;">1 lb of shrimp, shelled and deveined</span></li><li><span style="font-family: inherit; font-size: medium;">1 large knob of ginger (about 2 inches), minced</span></li><li><span style="font-family: inherit; font-size: medium;">3 garlic cloves, smashed and minced</span></li><li><span style="font-family: inherit; font-size: medium;">1 Serrano chili, minced</span></li><li><span style="font-family: inherit; font-size: medium;">3 zucchini, cut into thirds and diced</span></li><li><span style="font-family: inherit; font-size: medium;">1 large red bell pepper, diced</span></li><li><span style="font-family: inherit; font-size: medium;">4 scallions, minced</span></li><li><span style="font-family: inherit; font-size: medium;">1/3 cup peanuts</span></li><li><span style="font-family: inherit; font-size: medium;">1 Tbsp garlic-chili sauce, or to taste</span></li><li><span style="font-family: inherit; font-size: medium;">Sriracha sauce, to taste</span></li><li><span style="font-family: inherit; font-size: medium;">1-1/2 tsp toasted sesame oil</span></li><li><span style="font-family: inherit; font-size: medium;">a few splashes of rice wine vinegar</span></li><li><span style="font-family: inherit; font-size: medium;">a few splashes of low-sodium soy sauce</span></li><li><span style="font-family: inherit; font-size: medium;">a few splashes of balsamic vinegar</span></li><li><span style="font-family: inherit; font-size: medium;">a few splashes of stock (chicken, fish, or vegetable)</span></li><li><span style="font-family: inherit; font-size: medium;">1 tsp white pepper</span></li><li><span style="font-family: inherit; font-size: medium;">1 tsp ground cardamom</span></li><li><span style="font-family: inherit; font-size: medium;">refined peanut oil for frying</span></li><li><span style="font-family: inherit; font-size: medium;">1 tsp baking soda</span></li><li><span style="font-family: inherit; font-size: medium;">1 tsp almond flour</span></li><li><span style="font-family: inherit;"><span style="font-size: medium;">2 8oz packages of Shirataki noodles, rinsed in colander, drained, and set aside</span><span style="font-size: 15px;">
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</span><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-f3GlX-RgIfI/X92cfZPs0FI/AAAAAAAAMnQ/2ZauwGQCyGEzkVJw10Cg1CrgvI-gWcp_wCLcBGAsYHQ/s960/131976363_423893158961922_795234767325769326_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="716" data-original-width="960" height="478" src="https://1.bp.blogspot.com/-f3GlX-RgIfI/X92cfZPs0FI/AAAAAAAAMnQ/2ZauwGQCyGEzkVJw10Cg1CrgvI-gWcp_wCLcBGAsYHQ/w640-h478/131976363_423893158961922_795234767325769326_n.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; font-size: 15px; text-align: center;"><br /></div></span></li></ul></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><b><span style="font-family: inherit; font-size: medium;"><br /></span></b></div><div dir="auto"><b><span style="font-family: inherit; font-size: medium;"><br /></span></b></div><div dir="auto"><b><span style="font-family: inherit; font-size: medium;"><br /></span></b></div><div dir="auto"><b><span style="font-family: inherit; font-size: medium;">Instructions:</span></b></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: inherit; font-size: medium;">1) Combine shrimp, sesame oil, 1/3 of the ginger, 1/3 of the garlic, 1/3 of the scallions, sriracha sauce, a splash of soy sauce, baking powder and almond flour - set aside to marinate</span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: inherit; font-size: medium;">2) Heat wok on medium-high to high, add enough peanut oil to coat bottom of the pan, when oil is hot, add 1/3 of the garlic, 1/3 of the ginger, all of the Serrano and let set in oil until fragrant, careful not to let it burn (about 30 seconds). Then stir.</span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: inherit; font-size: medium;">3) Add the pepper and the zucchini to the aromatics. Let them set for a minute in the oil to caramelize, then stir, making sure to coat the veggies well and evenly with the aromatics, then let set it again for 30-60 seconds, and then stir again. When they have softened slightly, remove them into a warm bowl.
</span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: inherit;"><span style="font-size: medium;">4) Add more oil to the wok, enough to coat bottom well, let it heat, then add shrimp in one layer. Let the shrimp cook for 1-2 minutes on one side, then stir fry until they lose their translucency but are not yet pink. Remove from pan and place in warm bowl with the veggies.
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</span><div class="separator" style="clear: both; font-size: 15px; text-align: center;"><a href="https://1.bp.blogspot.com/-a5kaeGcEeVw/X92RWzafqeI/AAAAAAAAMmg/u8TjLoV74eMypuWzgXhzHnKiQm7vQ58cgCLcBGAsYHQ/s960/131933579_423893095628595_4362365151474907905_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="716" data-original-width="960" height="478" src="https://1.bp.blogspot.com/-a5kaeGcEeVw/X92RWzafqeI/AAAAAAAAMmg/u8TjLoV74eMypuWzgXhzHnKiQm7vQ58cgCLcBGAsYHQ/w640-h478/131933579_423893095628595_4362365151474907905_n.jpg" width="640" /></a></div></span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-size: 15px;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="font-size: 15px;"><span style="font-family: inherit;"><br /></span></div><div dir="auto"><span style="font-family: inherit; font-size: medium;">5) Add peanuts and let them become warm and fragrant (about 45 seconds) then move them to the sides of the wok. Add a splash of oil and the last of the ginger, garlic, cardamom, white pepper &, stir until aromatic & deglaze the pan with stock, and both vinegars. Be sure to scrape up all the pan fond and let the liquid reduce. Then add garlic chili sauce, splashes of soy sauce, and when it is seasoned to your liking, add the noodles. Cook noodles in sauce for two minutes, stirring frequently.</span></div><div dir="auto" style="font-size: 15px;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="font-size: 15px;"><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="font-size: 15px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-m3-XdZlbYO4/X92aB0OlkLI/AAAAAAAAMms/EOVXJXsoJPU839zchqnSd5X_NJZWEkKpwCLcBGAsYHQ/s960/131969955_423893078961930_5832212257234412632_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="716" data-original-width="960" height="478" src="https://1.bp.blogspot.com/-m3-XdZlbYO4/X92aB0OlkLI/AAAAAAAAMms/EOVXJXsoJPU839zchqnSd5X_NJZWEkKpwCLcBGAsYHQ/w640-h478/131969955_423893078961930_5832212257234412632_n.jpg" width="640" /></a></div><br /><span style="font-family: inherit;"><br /></span></div><div dir="auto" style="font-size: 15px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/--O18RPdivyI/X92aNBtx-kI/AAAAAAAAMmw/85YEiGVYhkAPmfDYdf5CJEAXH_zxnOeYgCLcBGAsYHQ/s960/131947430_423893178961920_8904602042151501106_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="716" data-original-width="960" height="478" src="https://1.bp.blogspot.com/--O18RPdivyI/X92aNBtx-kI/AAAAAAAAMmw/85YEiGVYhkAPmfDYdf5CJEAXH_zxnOeYgCLcBGAsYHQ/w640-h478/131947430_423893178961920_8904602042151501106_n.jpg" width="640" /></a></div><div dir="auto"><br /></div><br /><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both; font-size: 15px; text-align: center;"><a href="https://1.bp.blogspot.com/-QsbJt4lFxwY/X92aX24TM-I/AAAAAAAAMm4/fx-X3V-ncIcKibPo548SBNx_QzC3S_tPwCLcBGAsYHQ/s960/131932213_423893045628600_5686960809877143239_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="716" data-original-width="960" height="478" src="https://1.bp.blogspot.com/-QsbJt4lFxwY/X92aX24TM-I/AAAAAAAAMm4/fx-X3V-ncIcKibPo548SBNx_QzC3S_tPwCLcBGAsYHQ/w640-h478/131932213_423893045628600_5686960809877143239_n.jpg" width="640" /></a></div><span style="font-size: 15px;"><br /></span></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto"><span style="color: #050505; font-family: inherit; white-space: pre-wrap;"><span style="font-size: medium;">6) Add shrimp and veggies back to the pan with the noodles, stir it all together until well-incorporated. Season to taste with soy and chili sauce. Sprinkle with remaining scallions. Serve in warmed bowls.
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</span><div class="separator" style="clear: both; font-size: 15px; text-align: center;"><a href="https://1.bp.blogspot.com/-NeRB_TSk_Qc/X92agRVAsGI/AAAAAAAAMnA/Rc8Y1QTsghYWjlzd-3Wy0DQ-Rhqn3MhXwCLcBGAsYHQ/s960/131987919_423893028961935_5211858990290870735_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="716" data-original-width="960" height="478" src="https://1.bp.blogspot.com/-NeRB_TSk_Qc/X92agRVAsGI/AAAAAAAAMnA/Rc8Y1QTsghYWjlzd-3Wy0DQ-Rhqn3MhXwCLcBGAsYHQ/w640-h478/131987919_423893028961935_5211858990290870735_n.jpg" width="640" /></a></div><span style="font-size: 15px;"><br /></span></span><h2 style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; color: black; font-family: poppins, sans-serif; font-size: 25px; line-height: 36px; margin: 0px 0px 17px; outline: 0px; padding: 0px; text-align: center; vertical-align: baseline; white-space: normal;"><strong style="background: 0px 0px; border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">chī chī chī 吃吃吃</strong></h2><div><strong style="background: 0px 0px; border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></strong></div><div><strong style="background: 0px 0px; border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></strong></div><div><strong style="background: 0px 0px; border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></strong></div><span><div style="color: #050505; font-size: 15px; text-align: center; white-space: pre-wrap;"></div></span></div><div dir="auto" style="color: #050505; text-align: center; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="font-size: 15px;"><br /></span></span></div></div>Lori Gomezhttp://www.blogger.com/profile/05569806921410155798noreply@blogger.com0tag:blogger.com,1999:blog-7165296341294075905.post-61475728110630730472020-12-10T17:39:00.008-08:002020-12-11T17:07:05.590-08:00Keto Flatbread with Sun-dried Tomato, Kalamata Olives & Fresh Herbs<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-0b0KShqGK8w/X9LHxnYOVyI/AAAAAAAAMj0/LBmiipVHNX8eqwiGfDwz2NC0br5p5vLKgCLcBGAsYHQ/s960/126162346_402713867746518_6265339471261072037_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-0b0KShqGK8w/X9LHxnYOVyI/AAAAAAAAMj0/LBmiipVHNX8eqwiGfDwz2NC0br5p5vLKgCLcBGAsYHQ/w640-h480/126162346_402713867746518_6265339471261072037_n.jpg" width="640" /></a></div><br /><span color="var(--primary-text)" style="background-color: white; font-family: inherit; white-space: pre-wrap;">
<span style="font-family: inherit; font-size: medium;"><span style="color: #050505;">A good and easy quick flatbread - festive enough to grace holiday platters and - despite it's being low carb and gluten-free - incredibly delicious. I bet even the staunchest carbophile will happily gobble it up. </span>You can use it as a first course, or serve it with the cheese plate. It's also a wonderful brunch item any time of the year. It fills the home with sublime aromas and is such a quick flatbread - made mostly with cheese and eggs. I add a little yeast for flavor, and a little almond flour for body, and a bit of baking powder for flavor and texture, but you don't need to add more than the three main ingredients: grated mozzarella, grated parmesan, and eggs... just mix the cheese and eggs together and pour on a baking sheet prepared with parchment paper or a silpat, chuck into a preheated oven... the texture is halfway between a tortilla and a focaccia... it folds over nicely, like pizza, if you want to top it with fillings as I did below with hummus and spinach, or leftover ribeye and horseradish cream:</span>
</span><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-8GQmKTtKSno/X9LKPYBgq_I/AAAAAAAAMk4/TLGdkQgezTUJLYDfLrW4_pcZDqfZeeXTgCLcBGAsYHQ/s960/126077842_401829447834960_7690088615141491883_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="714" data-original-width="960" height="476" src="https://1.bp.blogspot.com/-8GQmKTtKSno/X9LKPYBgq_I/AAAAAAAAMk4/TLGdkQgezTUJLYDfLrW4_pcZDqfZeeXTgCLcBGAsYHQ/w640-h476/126077842_401829447834960_7690088615141491883_n.jpg" width="640" /></a></div><p></p><div dir="auto" style="background-color: white;"><div class="ecm0bbzt hv4rvrfc ihqw7lf3 dati1w0a" data-ad-comet-preview="message" data-ad-preview="message" id="jsc_c_1gt" style="padding: 4px 16px 16px;"><div class="j83agx80 cbu4d94t ew0dbk1b irj2b8pg" style="display: flex; flex-direction: column; margin-bottom: -5px; margin-top: -5px;"><div class="qzhwtbm6 knvmm38d" style="margin-bottom: 5px; margin-top: 5px;"><span class="d2edcug0 hpfvmrgz qv66sw1b c1et5uql oi732d6d ik7dh3pa fgxwclzu a8c37x1j keod5gw0 nxhoafnm aigsh9s9 d9wwppkn fe6kdd0r mau55g9w c8b282yb iv3no6db jq4qci2q a3bd9o3v knj5qynh oo9gr5id hzawbc8m" dir="auto" style="-webkit-font-smoothing: antialiased; display: block; line-height: 1.3333; max-width: 100%; min-width: 0px; overflow-wrap: break-word; word-break: break-word;"><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto"><div class="separator" style="clear: both; color: var(--primary-text); font-family: inherit; font-size: 0.9375rem; text-align: center; white-space: pre-wrap;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-iyvdE3eRdhA/X9QDa5CmJKI/AAAAAAAAMlk/lu4v1VBOeyw2-svowOig-tYyIfpLYZNBQCLcBGAsYHQ/s960/125294257_403462284338343_4261326397252448852_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="704" data-original-width="960" height="470" src="https://1.bp.blogspot.com/-iyvdE3eRdhA/X9QDa5CmJKI/AAAAAAAAMlk/lu4v1VBOeyw2-svowOig-tYyIfpLYZNBQCLcBGAsYHQ/w640-h470/125294257_403462284338343_4261326397252448852_n.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ZqSgEIaJzao/X9QDawn8yvI/AAAAAAAAMlg/48kDBFgSCeIR6MS0hlDRES1VElq7kVI-gCLcBGAsYHQ/s960/125876096_403462164338355_8360839853677272214_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-ZqSgEIaJzao/X9QDawn8yvI/AAAAAAAAMlg/48kDBFgSCeIR6MS0hlDRES1VElq7kVI-gCLcBGAsYHQ/w640-h480/125876096_403462164338355_8360839853677272214_n.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; color: var(--primary-text); font-family: inherit; font-size: 0.9375rem; text-align: center; white-space: pre-wrap;"><br /></div><div class="separator" style="clear: both; color: var(--primary-text); font-family: inherit; font-size: 0.9375rem; text-align: center; white-space: pre-wrap;"><br /></div><div class="separator" style="clear: both; color: var(--primary-text); font-family: inherit; font-size: 0.9375rem; text-align: center; white-space: pre-wrap;"><br /></div><div class="separator" style="clear: both; color: var(--primary-text); font-family: inherit; font-size: 0.9375rem; text-align: center; white-space: pre-wrap;"><br /></div><div class="separator" style="clear: both; color: var(--primary-text); font-family: inherit; font-size: 0.9375rem; text-align: center; white-space: pre-wrap;"><br /></div><h4 style="clear: both; text-align: center;"><span style="color: #1c1e21; font-size: large;"><span style="white-space: pre-wrap;">Keto Flatbread with Sun-dried Tomato, Kalamata Olives & Fresh Herbs</span></span></h4><div class="separator" style="clear: both; color: var(--primary-text); font-family: inherit; font-size: 0.9375rem; text-align: center; white-space: pre-wrap;"><br /></div><div class="separator" style="clear: both; color: var(--primary-text); font-family: inherit; font-size: 0.9375rem; text-align: center; white-space: pre-wrap;"><a href="https://1.bp.blogspot.com/-hSLrLV3ANFs/X9LJeLNRz0I/AAAAAAAAMkc/ri32de_e_NwqSy5N2SXc5TY1CnnVu25HACLcBGAsYHQ/s960/126106522_402713691079869_5503825046589423432_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-hSLrLV3ANFs/X9LJeLNRz0I/AAAAAAAAMkc/ri32de_e_NwqSy5N2SXc5TY1CnnVu25HACLcBGAsYHQ/w640-h480/126106522_402713691079869_5503825046589423432_n.jpg" width="640" /></a></div><br />
<div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: inherit;"><br /></span></div><div dir="auto"><span style="font-family: inherit; font-size: medium;">***Notes: Don’t skip the parchment paper or silicone baking mat step. This is the secret to the perfect bread crust that doesn’t stick to the pan. It’s a sticky dough!!! Aluminum foil won’t work - it must be placed on parchment paper or a silicone mat to bake.</span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: inherit; font-size: medium;">It's important that you use pre-grated low-moisture mozzarella because it is drier than fresh and will bind better... all you need is a cup. I use a Wisconsin "parmesan" for this batter, not my good Mitica Parmigiano-Reggiano... I grate it myself from the block. Pre-grated parmesan has wood cellulose in it, I don't eat woodchips.</span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto" style="color: #050505; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="font-family: inherit; font-size: medium;">You don’t need the yeast or baking powder but they add that incredible bready texture and aroma without the carbs.
</span><br /></span></div><div dir="auto" style="color: #050505; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div dir="auto"><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="color: #050505; font-family: system-ui, -apple-system, system-ui, ".SFNSText-Regular", sans-serif; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><h3 style="font-family: inherit;"><span style="font-size: large;">Ingredients: </span></h3></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="color: #050505; font-family: system-ui, -apple-system, system-ui, ".SFNSText-Regular", sans-serif; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;"><ul></ul></div></div><span style="color: #050505; font-family: inherit; white-space: pre-wrap;">
<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-lbZfndh9oqk/X9LI8i2qUQI/AAAAAAAAMkI/r2mNRzyF6EERdLmV7i7SB81DkEUx-OfwgCLcBGAsYHQ/s960/126074909_402713711079867_7483498200502119888_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-lbZfndh9oqk/X9LI8i2qUQI/AAAAAAAAMkI/r2mNRzyF6EERdLmV7i7SB81DkEUx-OfwgCLcBGAsYHQ/w640-h480/126074909_402713711079867_7483498200502119888_n.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-JuyeLXL-tZc/X9LI8kl0bSI/AAAAAAAAMkE/gzDs-bz1M9EhIPN6CPCZP-u9PeSfv6Z9wCLcBGAsYHQ/s960/126174624_402713897746515_3389661058848335343_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="596" data-original-width="960" height="398" src="https://1.bp.blogspot.com/-JuyeLXL-tZc/X9LI8kl0bSI/AAAAAAAAMkE/gzDs-bz1M9EhIPN6CPCZP-u9PeSfv6Z9wCLcBGAsYHQ/w640-h398/126174624_402713897746515_3389661058848335343_n.jpg" width="640" /></a></div><br />
</span><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto"><ul style="text-align: left;"><li><span style="color: #050505; font-family: inherit; white-space: pre-wrap;"><span style="font-size: medium;">1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese</span></span></li><li><span style="color: #050505; font-family: inherit; white-space: pre-wrap;"><span style="font-size: medium;">1/2 cup Parmesan Cheese, grated</span></span></li><li><span style="color: #050505; font-family: inherit; white-space: pre-wrap;"><span style="font-size: medium;">2 large raw Eggs, room temperature, beaten</span></span></li><li><span style="color: #050505; font-family: inherit; white-space: pre-wrap;"><span style="font-size: medium;">1 teaspoon instant yeast, dissolved into 2 Tablespoons warm water - set aside for 5-10 minutes until foamy</span></span></li><li><span style="color: #050505; font-family: inherit; white-space: pre-wrap;"><span style="font-size: medium;">1 teaspoon baking powder</span></span></li><li><span style="color: #050505; font-family: inherit; white-space: pre-wrap;"><span style="font-size: medium;">1 Tablespoon superfine blanched Almond flour </span></span></li><li><span style="color: #050505; font-family: inherit; white-space: pre-wrap;"><span style="font-size: medium;">Any garnish you like - I used sun-dried tomatoes, olives, fresh basil leaves, chives, and rosemary leaves, but use what appeals to you - or just make it plain</span></span></li></ul><span style="color: #050505;"><br /><br /><br /></span><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="color: #050505; font-family: system-ui, -apple-system, system-ui, ".SFNSText-Regular", sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><h3 style="font-family: inherit;">Instructions:</h3><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-j_pqS6oP2ok/X9LNTud_EqI/AAAAAAAAMlE/cdnIUvwauJgS3HNoh4MayK8EDeOM3xGxQCLcBGAsYHQ/s960/126077258_402713844413187_5063714336963098217_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="732" data-original-width="960" height="488" src="https://1.bp.blogspot.com/-j_pqS6oP2ok/X9LNTud_EqI/AAAAAAAAMlE/cdnIUvwauJgS3HNoh4MayK8EDeOM3xGxQCLcBGAsYHQ/w640-h488/126077258_402713844413187_5063714336963098217_n.jpg" width="640" /></a></div><br /><div><br /></div><div><br /></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="color: #050505; font-family: system-ui, -apple-system, system-ui, ".SFNSText-Regular", sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><h3><span style="font-weight: normal;"><span style="font-family: inherit; font-size: medium;">1. Preheat oven to 375 degrees F. Combine the shredded and grated cheeses, yeast, baking powder, almond flour, and egg in a bowl and mix it until the ingredients are fully combined.</span></span></h3></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: inherit; font-size: medium;">2. Spread on a baking sheet lined with parchment paper or a silicone baking mat formed into an 9 inch round (make it thinner or thicker - it’s up to you).</span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: inherit; font-size: medium;">3. Add whatever garnishes you like and arrange on the bread, then gently press into place.</span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: inherit; font-size: medium;">4. Bake in a preheated oven at 375 degrees for about 15 to 20 minutes until the cheese has fully melted and created a slight brown crust.</span></div></div><span style="color: #050505; font-family: inherit; font-size: medium;"><span style="white-space: pre-wrap;"><br /></span></span><span style="color: #050505; font-family: inherit; font-size: 15px; white-space: pre-wrap;"><br /></span></div><div dir="auto"><span style="color: #050505; font-family: inherit; font-size: 15px; white-space: pre-wrap;"><br /></span></div><div dir="auto"><span style="color: #050505; font-family: inherit; font-size: 15px; white-space: pre-wrap;"><br /></span></div><div dir="auto"><span style="color: #050505; font-family: inherit; font-size: 15px; white-space: pre-wrap;">
</span><span style="color: #050505; font-family: inherit; font-size: 15px; white-space: pre-wrap;"><br /></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-JuOgzn4m4ZE/X9LJQksb2iI/AAAAAAAAMkU/8NUNNfTJwwk4jsa08cbnuLmKOCWdxLKtQCLcBGAsYHQ/s960/126090043_402713791079859_5526065069309021737_n.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-JuOgzn4m4ZE/X9LJQksb2iI/AAAAAAAAMkU/8NUNNfTJwwk4jsa08cbnuLmKOCWdxLKtQCLcBGAsYHQ/w640-h480/126090043_402713791079859_5526065069309021737_n.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: medium;"><b>Before baking... </b></span></td></tr></tbody></table></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="color: #050505; font-family: system-ui, -apple-system, system-ui, ".SFNSText-Regular", sans-serif; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><h3 style="font-family: inherit; text-align: left;"><br /></h3><div style="font-size: 15px;"><br /></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: inherit; font-size: 15px; margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-pb9xkAdByNQ/X9LJnkIS2bI/AAAAAAAAMko/EtyXsX1oLxw5XCHBLHV2mMM5eB9zbNrdgCLcBGAsYHQ/s960/126171865_402713817746523_6920958475733198306_n.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-pb9xkAdByNQ/X9LJnkIS2bI/AAAAAAAAMko/EtyXsX1oLxw5XCHBLHV2mMM5eB9zbNrdgCLcBGAsYHQ/w640-h480/126171865_402713817746523_6920958475733198306_n.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: medium;"><b>After baking... Voila! </b></span></td></tr></tbody></table><br /><br /><br /><br /><br /><span style="font-family: inherit; font-size: 15px;">
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</span></div></div></div></div></span></div></div></div></div>Lori Gomezhttp://www.blogger.com/profile/05569806921410155798noreply@blogger.com0tag:blogger.com,1999:blog-7165296341294075905.post-14184692270005769252020-12-05T14:18:00.007-08:002020-12-05T14:29:09.902-08:00 Moussaka for the Masses! <p><span style="background-color: white; color: #050505; white-space: pre-wrap;"><span style="font-family: inherit;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://1.bp.blogspot.com/-P5F9kj8Q3t0/X8wGrH4p3cI/AAAAAAAAMjg/fsY0_N74WqgflIS16viJroSzvHfi1xi2wCLcBGAsYHQ/s960/107490280_297622384922334_1807800561638556147_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="880" data-original-width="960" height="586" src="https://1.bp.blogspot.com/-P5F9kj8Q3t0/X8wGrH4p3cI/AAAAAAAAMjg/fsY0_N74WqgflIS16viJroSzvHfi1xi2wCLcBGAsYHQ/w640-h586/107490280_297622384922334_1807800561638556147_n.jpg" width="640" /></a></span></div><span style="font-family: inherit;"><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Moussaka is a great and easy casserole to prepare, rather like an eggplant lasagne. The dish is popular across the Middle East and The Mediterranean in various forms with myriad names. I first came across moussaka as a child in a NYC diner called The Viand on the Upper East Side of Manhattan, an eatery which is now sadly defunct. This is my relatively low carb version meant to satisfy the requirements of a ketogenic diet, so I forgo the more traditional bechamel sauce made with milk and flour in favor of a savory custard comprised entirely of dairy products, and make other small adjustments without sacrificing any of the lush luxuriant mouthfeel of the original.
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<h3><span style="font-size: large;"> Moussaka for the Masses! </span></h3></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-njCYzGzHGjo/X8wDY2FkmhI/AAAAAAAAMjU/PSGnYoO_WSUpJrIvL-0S4Ds0cgQi3hPaQCLcBGAsYHQ/s960/130198959_415256893158882_2970286546766162739_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="960" height="640" src="https://1.bp.blogspot.com/-njCYzGzHGjo/X8wDY2FkmhI/AAAAAAAAMjU/PSGnYoO_WSUpJrIvL-0S4Ds0cgQi3hPaQCLcBGAsYHQ/w640-h640/130198959_415256893158882_2970286546766162739_n.jpg" width="640" /></a></div><br />
A few notes:
You can substitute any ground meat you like for the lamb, but the lamb is traditional and so yummy. </span><p></p><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: inherit;">The cheese layer is basically a savory cheesecake, so you can substitute softened cream cheese for either the Greek Yogurt or the ricotta, and grated parmesan for the crumbled feta, but it is soooo much better with the Greek yogurt-ricotta-feta sauce. I don’t add additional salt to the cheese sauce because feta is already quite salty. </span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: inherit;">I roast the eggplant slices coating them in olive oil on a foil-lined large baking sheet in a preheated 350 degree oven while the lamb sauce is simmering and let them cool slightly before assembling the dish. You can broil or sauté them, but roasting is easier and requires less immediate attention. </span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: inherit;">I throw the baby spinach layer in raw. You can sauté it instead, but the casserole cooks long and slow so the spinach will cook in it and the excess moisture should evaporate. Sometimes I roast red peppers and add a layer of those, too, but I didn’t have any last night. Typically, moussaka will include potatoes (either white or sweet) but I substitute low carb things like spinach or red peppers instead. I wouldn’t use cauliflower, though I suppose you could - spinach and red pepper are more in keeping with Greek flavor profile of this dish - they are great with feta.
</span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: inherit; font-size: medium;"><b>INGREDIENTS:</b></span></div><div dir="auto"><span style="font-family: inherit; font-size: medium;"><b><br /></b></span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: inherit;"><b>For the moussaka:</b></span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><ul style="text-align: left;"><li><span style="font-family: inherit;">3 globe eggplants (the large Italian ones you typically find in the supermarket, not the smaller Asian varieties) - sliced into 1/3 inch slices, lengthwise </span></li><li><span style="font-family: inherit;">5 ounces baby spinach (one small bag)</span></li><li><span style="font-family: inherit;">lamb sauce (recipe below)</span></li><li><span style="font-family: inherit;">cheese sauce (recipe below)</span></li><li><span style="font-family: inherit;">olive oil or avocado oil spray (for the eggplant)</span></li><li><span style="font-family: inherit;">* large lasagne/roasting pan (9-1/2 x 13 inches)</span></li></ul></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: inherit;"><b>For the lamb sauce:</b></span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><ul style="text-align: left;"><li><span style="font-family: inherit;">1 lb of ground lamb </span></li><li><span style="font-family: inherit;">1 onion, finely chopped </span></li><li><span style="font-family: inherit;">3 cloves garlic, smashed and minced</span></li><li><span style="font-family: inherit;">1 Tablespoon of dried oregano</span></li><li><span style="font-family: inherit;">1-1/2 teaspoons ground cinnamon</span></li><li><span style="font-family: inherit;">1/4 teaspoon of ground cloves</span></li><li><span style="font-family: inherit;">1/2 teaspoon of ground nutmeg</span></li><li><span style="font-family: inherit;">1 teaspoon smoked paprika (or sweet)</span></li><li><span style="font-family: inherit;">28 oz of chopped boxed tomatoes (I use Pomi brand because it has no salt or sugar)</span></li><li><span style="font-family: inherit;">1 teaspoon of tomato paste</span></li><li><span style="font-family: inherit;">a couple of splashes Extra virgin olive oil - for sautéing lamb </span></li><li><span style="font-family: inherit;">1/3 cup good red wine (I used the Pinot Noir I was drinking)</span></li><li><span style="font-family: inherit;">salt and pepper to taste (I grate my salt freshly from a block of Pink Himalayan I’ve had forever and I also use freshly cracked black pepper from my pepper-mill) </span></li></ul></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: inherit;"><b>For the cheese sauce:</b></span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><ul style="text-align: left;"><li><span style="font-family: inherit;">1 cup of Greek Yogurt</span></li><li><span style="font-family: inherit;">2 cups of ricotta cheese</span></li><li><span style="font-family: inherit;">6 oz of crumbled feta </span></li><li><span style="font-family: inherit;">3 large eggs, room temperature, beaten </span></li><li><span style="font-family: inherit;">a pinch of white pepper </span></li><li><span style="font-family: inherit;">1/4 teaspoon nutmeg (I grate mine fresh)
</span></li></ul></div><div dir="auto"><span style="font-family: inherit;"></span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: inherit; font-size: medium;"><b>INSTRUCTIONS:</b></span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: inherit;">1. Preheat the oven to 350F. Heat a heavy sauce pan over medium heat, add enough olive oil to thinly coat bottom if pan, when oil is hot add ground lamb, breaking up the lamb with a wooden spoon as you saute. When the lamb is broken up and loses its raw look, add onions and garlic, sauté until translucent and fragrant, then add oregano & the rest of the spices. Saute for 2 minutes or so, incorporating everything evenly then add tomato paste being sure to coat all the meat. Let the paste coated meat cook for 2 minutes. Season with salt and pepper. Add chopped tomatoes. Stir in well. Add wine, being sure to scrape up all the pan fond (the little cooked bits that stick to the bottom of the pan are yummy), and stir until sauce looks homogenous, then lower heat to a bare simmer, simmer until sauce is thickened to taste and now prepare eggplant for roasting. </span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: inherit;">2. Line a large cookie sheet with foil and spray (or coat) it with olive oil. Add eggplant slices in a single layer, seasoning them on both sides with a little salt, pepper and a coating of olive oil. Place them in center of oven and roast from 10-15 minutes until softened and lightly goldened. Then remove and let cook enough so you can comfortably handle the slices for assembly. Leave oven on. </span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: inherit;">3. While lamb sauce is simmering and eggplant slices are roasting, prepare cheese sauce. Add Greek yogurt and ricotta in a bowl, whisk together well, until homogenous looking, then whisk in eggs, nutmeg, and white pepper until well-incorporated. Then stir in feta. Sauce will look slightly liquidy at this point which is fine. It will firm up as it cooks. </span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: inherit;">4. Now assemble the dish. Place the eggplant layer in first, allowing layers to overlap and cover the pan completely. Next dump all the lamb sauce atop the eggplant, being sure to smooth it evenly over the dish. Next layer the baby spinach leaves evenly atop the lamb sauce. Press them into meat sauce slightly. Then finish by pouring all the cheese sauce atop the spinach, smooth it out and place in the center of the oven. Bake for 1 hour, until cheese is firm. Let it rest 20 minutes before serving on warm plates. Enjoy!</span></div><div dir="auto"><span style="font-family: inherit;"><br /></span></div><div dir="auto"><span style="font-family: inherit;"><br /></span></div><div dir="auto"><span style="font-family: inherit;"><br /></span></div></div>Lori Gomezhttp://www.blogger.com/profile/05569806921410155798noreply@blogger.com0tag:blogger.com,1999:blog-7165296341294075905.post-12230218347217555572020-11-22T16:39:00.012-08:002020-11-22T17:16:14.025-08:00Ketolicious Broiled Miso Salmon with Sesame-Scented Cauliflower Rice and Asian Slaw <p></p><div style="text-align: center;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-jp2zdREhpws/X7r6BoWPRYI/AAAAAAAAMh4/At3fHLySZoci0KyoX4tfB5nPNfd-ppgGwCLcBGAsYHQ/s960/127027567_405915577426347_1468294230416945425_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-jp2zdREhpws/X7r6BoWPRYI/AAAAAAAAMh4/At3fHLySZoci0KyoX4tfB5nPNfd-ppgGwCLcBGAsYHQ/w640-h480/127027567_405915577426347_1468294230416945425_n.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p><span style="font-size: medium;">Marinated in a sweet and savory sauce, this salmon recipe is as tasty as it is elegant, and incredibly easy to make. It really is a straightforward dish - just a few ingredients you whisk together, pour over the fish, then stick in the fridge for the fish to marinate for no more than an hour... otherwise you wind up pickling the poor thing. A word about miso... <br /><br />Miso is made primarily from soybeans and usually includes rice or barley. They are steamed, mixed with koji (a fermentation starter) and left to ferment for 6 months to 5 years. Miso provides protein and is rich in vitamins and minerals and used for many dishes in Japanese cuisine - from marinades to salad dressings to the base of soups. Miso has a nutty, salty and savory taste -not unlike tahini, so when I use it in marinades, I mix it with something sweet as well as acidic to complement the salt... typically mirin ( a type of rice wine similar to sake, but with a lower alcohol content and higher sugar content. The sugar content is a complex carbohydrate that forms naturally during the fermentation process; no sugars are added),<span face="Roboto, arial, sans-serif" style="background-color: white; color: #4d5156;"> </span>honey, or sugar is used, but since we are keto in my household, I'll mix a sweetener such as monkfruit, coconut sugar or brown Swerve into a splash of wine - usually a teaspoon of sweetener to two tablespoons of Chardonnay or Sake & whisk it in well until the sweetener is dissolved. It takes a few minutes but it is well worth the effort, especially if you are out of mirin (as I was). I think miso is so pretty: <br /><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-IX1hKT4QjK4/X7r1UBQZGLI/AAAAAAAAMho/4K_B9V5jcZY8i2xOVjAMJ2w2jfNDkOJ-wCLcBGAsYHQ/s960/127157821_406474917370413_3222012548132090687_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="884" data-original-width="960" src="https://1.bp.blogspot.com/-IX1hKT4QjK4/X7r1UBQZGLI/AAAAAAAAMho/4K_B9V5jcZY8i2xOVjAMJ2w2jfNDkOJ-wCLcBGAsYHQ/s320/127157821_406474917370413_3222012548132090687_n.jpg" width="320" /></a><br /><br /><br /><br /><div style="text-align: left;"><br /></div></div><span style="font-family: inherit; font-size: medium;">So... to the miso paste, I add a little fresh minced ginger, a little fresh minced garlic, a little lemon, low sodium soy sauce, toasted sesame oil and mild Japanese rice vinegar... as a garnish I add chives (because I was out of scallions) and toasted sesame seeds, then serve it with cauliflower rice which is scented with a bit of toasted sesame oil and a broccoli slaw which is just julienned broccoli stems, carrots, and cilantro, but you can make a slaw out of anything you like. <span style="background-color: white; color: #333333;">I like the contrast of temperature and textures.</span><br /></span><br /><br /><br /><span style="font-family: inherit; font-size: medium;"><b><i>*Word to the wise:</i> <i>When cooking a miso-marinated dish, regardless if it’s fish or meat, you must remove the marinade before broiling or grilling because miso burns quickly. Don’t worry about not having enough flavor by removing it. The flavor of miso penetrates protein quite easily. Trust me when I say the meat will glaze beautifully anyway. <br /><br />This recipe serves two. </i></b></span><b><i><br /></i></b><br /><br /><h3 style="text-align: left;"><div style="text-align: center;"><span style="font-size: x-large;">Ketolicious Broiled Miso Salmon, </span></div><span style="font-size: large;"><div style="text-align: center;">Sesame-Scented Cauliflower Rice and Broccoli Slaw </div><div style="text-align: center;"><br /></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-7NKngB5PFE4/X7r6eQwJzkI/AAAAAAAAMiE/HjdsJa7SaIUx7aRtz6_qmc2C8hLw92sgwCLcBGAsYHQ/s960/126947284_405915677426337_6585290177455746531_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="870" height="640" src="https://1.bp.blogspot.com/-7NKngB5PFE4/X7r6eQwJzkI/AAAAAAAAMiE/HjdsJa7SaIUx7aRtz6_qmc2C8hLw92sgwCLcBGAsYHQ/w580-h640/126947284_405915677426337_6585290177455746531_n.jpg" width="580" /></a></div><br /><div style="text-align: center;"><br /><br /><br /></div></span></h3><p></p><h3 style="text-align: left;">INGREDIENTS</h3><span style="font-size: medium;"><br /></span><span style="font-family: inherit;"><b><span style="font-size: medium;">Marinade:</span><br /></b></span><br /><ul style="text-align: left;"><li><span style="font-family: inherit;"><span style="font-size: medium;">2 Tbsp white miso</span></span></li><li><span style="font-family: inherit;"><span style="font-size: medium;">1 Tbsp Japanese rice wine vinegar</span></span></li><li><span style="font-family: inherit;"><span style="font-size: medium;">2 Tbsp mirin (or substitute as I did with 2 Tbsp chardonnay mixed well with 1 teaspoon of keto approved sweetener like monkfruit, brown Swerve, or coconut sugar until sweetener is completely dissolved into wine) </span></span></li><li><span style="font-family: inherit;"><span style="font-size: medium;">1 Tbsp low sodium soy sauce</span></span></li><li><span style="font-family: inherit;"><span style="font-size: medium;">1 tsp sesame oil (roasted)</span></span></li><li><span style="font-family: inherit;"><span style="font-size: medium;">1 garlic clove, finely minced</span></span></li><li><span style="font-family: inherit;"><span style="font-size: medium;">1/2 inch piece of ginger root, finely minced</span></span></li><li><span style="font-family: inherit;"><span style="font-size: medium;">juice from half a lemon</span></span></li><li><span style="font-family: inherit;"><span style="font-size: medium;">16 oz skin-on salmon fillet (I like using one big piece to keep the fish moister, but you can cut it in half)</span></span></li></ul><div><span style="font-size: medium;"><br /></span></div><br style="font-size: large;" /><span style="font-size: medium;"><b><span>Garnish:</span><br /></b></span><ul style="text-align: left;"><li><span style="font-size: medium;">1 tsp toasted white and black sesame seeds (optional)</span></li><li><span style="font-size: medium;">1 green onion/scallion or several snipped chives (optional)<br /><br /><br /></span></li></ul><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;"><br /></span></div><h3 style="text-align: left;"><span style="font-size: medium;">INSTRUCTIONS</span></h3><div class="wprm-recipe-instruction-text" style="border: 0px; box-sizing: border-box; display: inline; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><p style="border: 0px; box-sizing: border-box; display: inline; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; outline: 0px; padding: 0px; text-align: left; vertical-align: baseline;"><br /></p><ul style="text-align: left;"><li><div class="wprm-recipe-instruction-text" style="border: 0px; box-sizing: border-box; display: inline; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><p style="border: 0px; box-sizing: border-box; display: inline; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; outline: 0px; padding: 0px; text-align: left; vertical-align: baseline;"><span style="font-size: medium;"><span style="color: #1a2735; font-family: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">Gather all the ingredients.</span></span></p></div></li></ul><span style="font-size: medium;"><span style="color: #1a2735;"><br /><br /></span></span><div class="separator" style="clear: both; text-align: left;"><a href="https://1.bp.blogspot.com/-tsy26DIfY9E/X7sA068HDII/AAAAAAAAMiQ/c0iEmPcwKEknYFzFpaRiNHkrMzN2vyNqACLcBGAsYHQ/s960/127185534_405915767426328_8876558808759953069_n.jpg" style="font-size: large; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="870" data-original-width="960" src="https://1.bp.blogspot.com/-tsy26DIfY9E/X7sA068HDII/AAAAAAAAMiQ/c0iEmPcwKEknYFzFpaRiNHkrMzN2vyNqACLcBGAsYHQ/s320/127185534_405915767426328_8876558808759953069_n.jpg" width="320" /></a><br /><br /><br /><br /><ul style="text-align: left;"><li><div class="wprm-recipe-instruction-text" style="border: 0px; box-sizing: border-box; display: inline; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-size: medium;"><p style="border: 0px; box-sizing: border-box; display: inline; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; outline: 0px; padding: 0px; text-align: left; vertical-align: baseline;"></p><div class="separator" style="clear: both; text-align: left;"><span style="color: #1a2735; font-family: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">Mix all the ingredients for the marinade in a large bowl.</span></div><p></p></span></div></li></ul><br /><a href="https://1.bp.blogspot.com/-UNj2E3Zk57Q/X7sBFx_towI/AAAAAAAAMiY/vASWEDURAWs-o7VX6cGw96t7nVWticE0ACLcBGAsYHQ/s960/126948730_405915614093010_9047015487410516097_n.jpg" style="font-size: large; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="852" data-original-width="960" src="https://1.bp.blogspot.com/-UNj2E3Zk57Q/X7sBFx_towI/AAAAAAAAMiY/vASWEDURAWs-o7VX6cGw96t7nVWticE0ACLcBGAsYHQ/s320/126948730_405915614093010_9047015487410516097_n.jpg" width="320" /></a><br /><br /><br /><br /><ul style="text-align: left;"><li><div class="wprm-recipe-instruction-text" style="border: 0px; box-sizing: border-box; display: inline; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-size: medium;"><p style="border: 0px; box-sizing: border-box; display: inline; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; outline: 0px; padding: 0px; text-align: left; vertical-align: baseline;"></p><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;">Place the salmon in a shallow tray or bowl just large enough to accommodate it, pour the marinade over it, coat it well over both sides, then place it skin side up. Cover bowl with plastic wrap, and keep in the refrigerator for 30 minutes to 1 hour. Do not marinate for longer than an hour, unless you want your salmon to be pickled.</span></div><p></p></span></div></li></ul><br /><br /><br /><a href="https://1.bp.blogspot.com/-LxoLKrYyHb8/X7sBdTQOZ4I/AAAAAAAAMig/2QBwCwczLqwl7JloXIRtrtVH11WZ_NoIACLcBGAsYHQ/s960/127181255_406474944037077_7497000663792143141_n.jpg" style="font-size: large; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="660" data-original-width="960" src="https://1.bp.blogspot.com/-LxoLKrYyHb8/X7sBdTQOZ4I/AAAAAAAAMig/2QBwCwczLqwl7JloXIRtrtVH11WZ_NoIACLcBGAsYHQ/s320/127181255_406474944037077_7497000663792143141_n.jpg" width="320" /></a><br /><br /><br /><br /><ul style="text-align: left;"><li><div class="wprm-recipe-instruction-text" style="border: 0px; box-sizing: border-box; display: inline; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-size: medium;"><p style="border: 0px; box-sizing: border-box; display: inline; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; outline: 0px; padding: 0px; text-align: left; vertical-align: baseline;"></p><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;">Line a baking sheet with foil for broiling. Remove excess marinade completely from the salmon and place it skin side down on aluminum foil.</span></div><p></p></span></div></li></ul><br /><br /><br /><a href="https://1.bp.blogspot.com/-X6tHrGIHmJ8/X7sB9uj7i0I/AAAAAAAAMis/I7Fz2GO1jNMa6Sdrkt9P4n8bTT3ByAnRgCLcBGAsYHQ/s960/127185534_406474857370419_4978562409351843792_n.jpg" style="font-size: large; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="674" data-original-width="960" src="https://1.bp.blogspot.com/-X6tHrGIHmJ8/X7sB9uj7i0I/AAAAAAAAMis/I7Fz2GO1jNMa6Sdrkt9P4n8bTT3ByAnRgCLcBGAsYHQ/s320/127185534_406474857370419_4978562409351843792_n.jpg" width="320" /></a><br /><br /><br /><br /><br /><ul style="text-align: left;"><li><div class="wprm-recipe-instruction-text" style="border: 0px; box-sizing: border-box; display: inline; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-size: medium;"><p style="border: 0px; box-sizing: border-box; display: inline; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; outline: 0px; padding: 0px; text-align: left; vertical-align: baseline;"></p><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;">Preheat the broiler* with a rack placed about 6" away from the top heating element for 3 minutes. Place foil lined baking tray in the middle of the top rack. Broil on high for 10-12 minutes, depending on the thickness of the salmon. You do not need to turn it. *Broilers typically range from Medium/500ºF to High/550ºF.</span></div><p></p></span></div></li></ul><br /><br /><a href="https://1.bp.blogspot.com/-d4AIcsFe2SQ/X7sDSb6ArlI/AAAAAAAAMjA/LTINNcwzxJAnXUySIN6BvM3X5T3j0lpuwCLcBGAsYHQ/s960/126959029_405915820759656_4418890278668423496_n.jpg" style="font-size: large; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="894" data-original-width="960" height="596" src="https://1.bp.blogspot.com/-d4AIcsFe2SQ/X7sDSb6ArlI/AAAAAAAAMjA/LTINNcwzxJAnXUySIN6BvM3X5T3j0lpuwCLcBGAsYHQ/w640-h596/126959029_405915820759656_4418890278668423496_n.jpg" width="640" /></a><br /><br /></div><p></p></div><div><div class="wprm-recipe-instruction-text" style="border: 0px; box-sizing: border-box; display: inline; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><p style="border: 0px; box-sizing: border-box; display: inline; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; outline: 0px; padding: 0px; text-align: left; vertical-align: baseline;"><span style="font-size: medium;"><br /></span></p></div><div><ul style="text-align: left;"></ul><ul style="text-align: left;"></ul><span style="font-family: inherit;"><br /><br /><br /><span style="font-size: large;"><b>To Serve<br /></b></span><br /><br /><span style="font-size: medium;">I served the salmon on top of cauliflower rice that I cook with a bit of toasted sesame oil and a splash of coconut milk then add a little broccoli slaw as an accent, but any crunchy raw salad would do nicely. I like the contrast of temperature and textures. Top the salmon with sesame seeds and thinly sliced scallions or snipped chives. Serve. Voila! <br /><br /><br /><br /><br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6BNsAgxZfys/X7sDJq8OAuI/AAAAAAAAMi8/zYf9oXK6wi4yctrsOnH3goA4iYhHF4sVQCLcBGAsYHQ/s960/125839996_405915704093001_3965342588257934636_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-6BNsAgxZfys/X7sDJq8OAuI/AAAAAAAAMi8/zYf9oXK6wi4yctrsOnH3goA4iYhHF4sVQCLcBGAsYHQ/w640-h480/125839996_405915704093001_3965342588257934636_n.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></span></div></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;"><br /></span></div>Lori Gomezhttp://www.blogger.com/profile/05569806921410155798noreply@blogger.com0tag:blogger.com,1999:blog-7165296341294075905.post-55721690799859881822020-11-21T15:02:00.013-08:002020-11-21T19:22:55.752-08:00Keto Pumpkin Spice Waffles w/Freshly Whipped Cinnamon Cream, Mascarpone, Walnuts, and Warm Blueberry Compote...<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-FEH9tqkc__U/X7mQl6U8A3I/AAAAAAAAMfk/hSuScZtlm4goeeEhlFv8pGYTTIEUeRGoQCLcBGAsYHQ/s960/126054260_405658950785343_862348494212894152_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-FEH9tqkc__U/X7mQl6U8A3I/AAAAAAAAMfk/hSuScZtlm4goeeEhlFv8pGYTTIEUeRGoQCLcBGAsYHQ/w640-h480/126054260_405658950785343_862348494212894152_n.jpg" width="640" /></a></div><br /><br /><span style="font-size: medium;"><i>Tis the season to be pumpkining... tra la la la la la la laaaaaaa....</i><br />Come the holidays, I enjoy the fragrance of warm sweet spices wafting through the apartment, and the only way to achieve it? Is by baking. El esposo and I continue to adhere to a diet known as the ketogenic diet. It is mostly for his health that we do. He has lost and maintained the loss of over 40 pounds. It's a high fat diet, with low to moderate protein and virtually no starches or sugar. You do eat carbohydrates in the form of low glycemic vegetables and some low glycemic fruits, but your total carbohydrate intake (excluding fiber) ideally should not exceed 20 grams. <br /><br />Neither one of us is a dessert eater, but this time of year does beg for sweet indulgences, particularly on frosty late Autumn mornings, so.... I substitute nut flours for regular flours, alcohol sugars for regular sugar and have at it! There was a wonderful restaurant/bakery on the upper west side in New York City just across the street from my then boyfriend's, now husband's brownstone walkup called <a href="https://sarabethsrestaurants.com/" target="_blank">Sarabeth's Kitchen</a>. It's still there, in fact, Sarabeth has expanded her little baking empire... anyway, she served the most delicious pumpkin waffles with golden raisins, sour cream and honey... this is my attempt to recreate them (sans the raisins and honey). <br /></span><br /><span style="font-size: medium;">This recipe only yields three full-sized Belgian waffles or six mini-ones, BUT it filled our bellies and our hearts beautifully. If you are feeding more than two, by all means increase the recipe accordingly. <br /><br />About toppings... There are "keto-approved" syrups you can use, but I like making berry compotes, they have fiber, vitamins, and are more flavor bang for your buck. I also serve the waffles with mascarpone and freshly whipped cream tinged with a bit of cinnamon instead of sugar, though you can sweeten it with powdered Swerve, if you prefer. </span><span style="font-size: medium;">You can sub in regular sugar and flour, of course, if you are not concerned about consuming starch or gluten, but I use almond flour, coconut flour, and sugar substitutes to keep the carb count lower.</span><span style="font-size: medium;"> </span><span style="font-size: medium;">I might whip the cream next time and fold it into the batter, or maybe whip the egg whites... just to see how much it lightens the texture. Cooking is all about experimentation. So dare to eat that peach!</span><br /><br /><br /><br /><h2 style="text-align: left;"></h2><h3 style="text-align: left;">Keto Pumpkin Spice Waffles w/Freshly Whipped Cinnamon Cream, Mascarpone, Walnuts, and Warm Blueberry Compote</h3><br /><br /><a href="https://1.bp.blogspot.com/-Z5f1dmpjno4/X7mYk6zC7pI/AAAAAAAAMfw/JoJ9POqZQ_IO1Z2x6feREq825vXSmCsswCLcBGAsYHQ/s960/126441830_405659017452003_1446944400966755271_n.jpg" style="font-size: medium; font-weight: 400; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="774" data-original-width="960" height="516" src="https://1.bp.blogspot.com/-Z5f1dmpjno4/X7mYk6zC7pI/AAAAAAAAMfw/JoJ9POqZQ_IO1Z2x6feREq825vXSmCsswCLcBGAsYHQ/w640-h516/126441830_405659017452003_1446944400966755271_n.jpg" width="640" /></a><br /><div style="text-align: left;"><span style="font-size: medium; font-weight: 400;"><br /><br /></span><span style="font-size: medium; font-weight: 400;"><br /></span><div class="separator" style="clear: both; text-align: center;"><br /></div></div><br /><h3 style="text-align: left;"><span style="font-size: large;">Ingredients</span></h3><p></p><span style="font-size: medium;"><b>For the waffles:</b></span><div><span style="font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-TMdU2et_qss/X7mY7BmsXsI/AAAAAAAAMgE/_fptsj3yOQsZa92nEoVqh3g0yfpW1rPLACLcBGAsYHQ/s960/126045662_405659137451991_5383887687698434413_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="728" data-original-width="960" height="486" src="https://1.bp.blogspot.com/-TMdU2et_qss/X7mY7BmsXsI/AAAAAAAAMgE/_fptsj3yOQsZa92nEoVqh3g0yfpW1rPLACLcBGAsYHQ/w640-h486/126045662_405659137451991_5383887687698434413_n.jpg" width="640" /></a></div><br /><b><br /></b></span></div><div><span style="font-size: medium;"><b><br /></b></span><div><br /><ul style="text-align: left;"><li><span style="font-size: medium;">2 large eggs, room temperature</span></li><li><span style="font-size: medium;">4 tablespoons pumpkin puree NOT pumpkin pie filling</span></li><li><span style="font-size: medium;">2 tablespoons nut or seed butter of your choice</span></li><li><span style="font-size: medium;">2 tablespoons Swerve, or monkfruit sweetener OR coconut sugar</span></li><li><span style="font-size: medium;">3 tablespoons heavy cream (add more as needed if you want a thinner batter)</span></li><li><span style="font-size: medium;">2 tablespoons of peanut oil or melted butter</span></li><li><span style="font-size: medium;">1 teaspoon pure vanilla extract</span></li><li><span style="font-size: medium;">2/3 cup super-fine blanched almond flour</span></li><li><span style="font-size: medium;">2 tablespoons coconut flour</span></li><li><span style="font-size: medium;">1 teaspoon baking powder</span></li><li><span style="font-size: medium;">1/2 teaspoon baking soda</span></li><li><span style="font-size: medium;">1 teaspoon of powdered ginger</span></li><li><span style="font-size: medium;">1/2 teaspoon of cloves</span></li><li><span style="font-size: medium;">1/4 teaspoon freshly grated nutmeg</span></li><li><span style="font-size: medium;">(or just use 1 teaspoon pumpkin pie spice, if you don't have the first three spices)</span></li><li><span style="font-size: medium;">1/2 tablespoon of ground cinnamon (or to taste)</span></li><li><span style="font-size: medium;">Avocado oil spray or coconut oil spray for coating wafflemaker</span></li><li><span style="font-size: medium;">Belgian Wafflemaker<br /><br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-D7hR7d9gTXU/X7mZaj3uVMI/AAAAAAAAMgU/36FOVPjPDUkFvvCEo-jW7ZVAueq8XuBKgCLcBGAsYHQ/s960/125770733_405659037452001_7599448589686226148_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="660" data-original-width="960" height="275" src="https://1.bp.blogspot.com/-D7hR7d9gTXU/X7mZaj3uVMI/AAAAAAAAMgU/36FOVPjPDUkFvvCEo-jW7ZVAueq8XuBKgCLcBGAsYHQ/w400-h275/125770733_405659037452001_7599448589686226148_n.jpg" width="400" /></a></div><br /></li></ul><span style="font-size: medium;"><br /><b>For the blueberry compote:</b><br /><br /><ul style="text-align: left;"><li><span style="font-size: medium;">1 cup of blueberries (fresh or frozen)</span></li><li><span style="font-size: medium;">1 tablespoon butter</span></li><li><span style="font-size: medium;">1 tablespoon coconut milk (or heavy cream)</span></li><li><span style="font-size: medium;">1 teaspoon of cinnamon</span></li><li><span style="font-size: medium;">3 tablespoons of Swerve (or monkfruit sugar or coconut sugar)</span></li><li><span style="font-size: medium;">small heavy non-reactive sauce pan</span></li></ul></span><br /><a href="https://1.bp.blogspot.com/-GsKH6cFmjFI/X7mZoykVtzI/AAAAAAAAMgY/MIL0Nods9K8RwJNpyluGEth00UPcmrpDgCLcBGAsYHQ/s960/126419562_405659207451984_2751319227192466022_n.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="820" data-original-width="960" height="546" src="https://1.bp.blogspot.com/-GsKH6cFmjFI/X7mZoykVtzI/AAAAAAAAMgY/MIL0Nods9K8RwJNpyluGEth00UPcmrpDgCLcBGAsYHQ/w640-h546/126419562_405659207451984_2751319227192466022_n.jpg" width="640" /></a><br /><br /><h3 style="text-align: left;"><br /><br /><span style="font-size: large;">Instructions</span><br /><br /><br />Instructions for waffles:</h3><br /><ol style="text-align: left;"><li><span style="font-family: inherit; font-size: medium;">In a large bowl, beat the eggs then whisk in the pumpkin, nut or seed butter and sweetener. Pour in the cream and vanilla and mix until smooth and combined.</span></li><li><span style="font-family: inherit; font-size: medium;">Add almond flour, coconut flour, baking powder, baking soda, spices and cinnamon. Stir until batter is smooth and combined. The batter should be thick, somewhere between a cake and cookie batter. You can see it pictured here below. You can always thin it out by adding more cream.</span></li><li><span style="font-family: inherit; font-size: medium;">Allow the batter to rest for 3-5 minutes. *Important*</span></li><li><span style="font-family: inherit; font-size: medium;">Meanwhile, preheat waffle iron to high heat. Coat with avocado or coconut oil spray.</span></li><li><span style="font-family: inherit; font-size: medium;">Make your blueberry compote (recipe below)</span></li><li><span style="font-family: inherit; font-size: medium;">When waffle iron is hot... scoop 1/4 cup batter into the middle of the waffle iron (for mini waffles) or 2/3 cup of the batter for full Belgian waffles and spread out slightly to desired shape / size. ( I made 2 of each - mini and full). Close lid and cook until golden and cooked through, or according to your waffle maker's instructions. Once the light turns green or steam stops (about 4-5 minutes, flip and cook for another round (for extra crispy waffles) (another 4-5 minutes). Repeat with any remaining batter.</span></li><li><span style="font-family: inherit; font-size: medium;">Allow to cool slightly then use a spatula or a blunt knife to remove and transfer to warm plates. (I heat our plates in the microwave).</span></li><li><span style="font-family: inherit; font-size: medium;">Serve hot with whipped cream, blueberry compote, mascarpone, and/or other toppings as desired. I layered some of the topping between the waffles.</span></li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Cx6NSV7FKAE/X7mZ7DOuOmI/AAAAAAAAMgk/gvzll8Es_z4cfkvjcBxhUQhNV6hyDL2HgCLcBGAsYHQ/s960/125879417_405659074118664_7687318245265703902_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-Cx6NSV7FKAE/X7mZ7DOuOmI/AAAAAAAAMgk/gvzll8Es_z4cfkvjcBxhUQhNV6hyDL2HgCLcBGAsYHQ/w640-h480/125879417_405659074118664_7687318245265703902_n.jpg" width="640" /></a></div><br /><span style="font-family: inherit; font-size: medium;"><br /></span><br /><br /><h3 style="text-align: left;">Instructions for compote:</h3><ol style="text-align: left;"><li><span style="font-family: inherit; font-size: medium;">Chuck all the ingredients in a pan over medium heat, give it a stir a couple of times, then, when it starts to thicken, lower heat to lowest setting until ready to serve atop waffles.</span></li></ol><br /><br /><h3 style="text-align: left;">For the toppings:<br /><br /><br /></h3><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-lF6l4yNoADk/X7mby9JxJ9I/AAAAAAAAMhA/quVvODT06XAeU8WsWq_VJzJNZnF0lWrWQCLcBGAsYHQ/s960/125520711_405659150785323_3432845937720204429_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="960" height="466" src="https://1.bp.blogspot.com/-lF6l4yNoADk/X7mby9JxJ9I/AAAAAAAAMhA/quVvODT06XAeU8WsWq_VJzJNZnF0lWrWQCLcBGAsYHQ/w640-h466/125520711_405659150785323_3432845937720204429_n.jpg" width="640" /></a></div><br /><ul style="text-align: left;"><li><span style="font-size: medium;">Mascarpone (or cream cheese), at room temperature</span></li><li><span style="font-size: medium;">Walnuts (or pumpkin seeds, or whatever you like)</span></li><li><span style="font-size: medium;">Freshly whipped heavy cream with cinnamon (to whip cream make sure the cream, the bowl, and the whisk are ice cold... you can stick them in the freezer for a couple of minutes - then it's all just wrist power... or if you have an immersion blender or an electric eggbeater you can use those, but I adore beating my cream into submission)<br /></span></li></ul><div><span style="font-size: medium;"><br /></span></div></div><br /><br /><br /><br /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-IN1T2C1rIVg/X7mcV5GHaEI/AAAAAAAAMhI/brLniet4ecEfWS5cBc0ZMI6rOJS29UcMACLcBGAsYHQ/s960/126833519_405658977452007_4188205269881706408_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="792" data-original-width="960" height="528" src="https://1.bp.blogspot.com/-IN1T2C1rIVg/X7mcV5GHaEI/AAAAAAAAMhI/brLniet4ecEfWS5cBc0ZMI6rOJS29UcMACLcBGAsYHQ/w640-h528/126833519_405658977452007_4188205269881706408_n.jpg" width="640" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Lori Gomezhttp://www.blogger.com/profile/05569806921410155798noreply@blogger.com0tag:blogger.com,1999:blog-7165296341294075905.post-67686654608897761432020-10-08T14:34:00.005-07:002021-07-15T17:40:50.329-07:00Basuku me, Babycakes! Basque "Burnt Cheesecake" - The Ketolicious Way<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-vlacpFgnbLI/YPDVh8YuZtI/AAAAAAAANBg/kVKoi1rdMsQRbL89_43BRn9jLG1blJkPQCLcBGAsYHQ/s960/134591820_432329604784944_6001410914000983502_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="718" data-original-width="960" height="478" src="https://1.bp.blogspot.com/-vlacpFgnbLI/YPDVh8YuZtI/AAAAAAAANBg/kVKoi1rdMsQRbL89_43BRn9jLG1blJkPQCLcBGAsYHQ/w640-h478/134591820_432329604784944_6001410914000983502_n.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="background-color: white; font-family: inherit;"><br /><br /><span style="color: #292929;"><span style="letter-spacing: -0.063px;">With months and months of quarantines, wildfires, economic instability, and polarizing politics, it's small wonder everyone's cortisol levels are astronomic. </span></span>This global pandemic has been disastrous in all respects except one - people who are cooped up at home have finally found what is often the most neglected place in the house for modern wo/man - the kitchen and are finally making use of the most neglected appliance in that neglected room - the oven! Yes, COVID-19 has spawned a new generation of (temporarily) dedicated bakers, and when everyone got tired of their sourdough starters, a new trend emerged from the Instagrammed masses - “Basque-style burnt cheesecake” - a sensation that didn't start in 2020, but has certainly gained trending momentum since March, especially when Bay Area resident and restaurant consultant <span style="color: #292929; letter-spacing: -0.063px;">Charles Chen turned his hobby of making these burnt caramel crusted cheesecakes into a bonafide culinary phenomenon during these pandemic-times. Limited quantities of these smooth and creamy cheesecakes have made them a hot commodity, often selling out online in mere minutes. At $56 a pop, I thought perhaps it was time for me to try to bake one instead of buy one. </span></span><p></p><p class="font_8" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; line-height: normal; margin: 0px; outline: 0px; padding: 0px; pointer-events: auto; vertical-align: baseline;"><span style="background-color: white; font-family: inherit;">Now, I have been a Keto-maven since 2017 and so, naturally, <span style="color: #262626;">I subbed in Swerve and almond flour for my keto-friendly rendition of the Basque “Burnt” Cheesecake originally made famous by the</span> La Viña in San Sebastian (pictured below).<span style="color: #262626;"> Unlike other cheesecakes, this cheesecake is baked at a high temperature, served at room temperature, has a caramelized exterior and gooey interior. <br /><br /><br /></span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-LEwVOTc7ZwA/X39767ujlWI/AAAAAAAAMd8/7qTQjon60Ak9-sk56OO5GPAwOj-kvs-jgCLcBGAsYHQ/s601/Screen%2BShot%2B2020-10-08%2Bat%2B1.35.46%2BPM.png" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: white; font-family: inherit;"><img border="0" data-original-height="601" data-original-width="599" height="640" src="https://1.bp.blogspot.com/-LEwVOTc7ZwA/X39767ujlWI/AAAAAAAAMd8/7qTQjon60Ak9-sk56OO5GPAwOj-kvs-jgCLcBGAsYHQ/w638-h640/Screen%2BShot%2B2020-10-08%2Bat%2B1.35.46%2BPM.png" width="638" /></span></a></div><span style="background-color: white;"><span style="font-family: inherit;"><br /><span style="color: #262626;"><br /><br />The texture of this cheesecake is unreal. It’s like biting into a triple cream brie. In fact, biting is the wrong word... it’s too meltingly silken to actually dig your teeth into and bite... it just sort of bathes and luxuriates on your tastebuds as it evaporates off your tongue. The center is incredibly jiggly when just out of the oven - this is what you want so resist the temptation to bake it longer - and the top should be quite burnished, but as the cake cools the center firms and the top whitens. I’m betting regular sugar would create an even darker exterior but the caramelized flavor is present even with Swerve. </span><span style="color: #050505;">When baking time is over, the center will look incredibly jiggly but that’s what you want... then you take it out of the oven and let it cool completely, but unlike other cheesecakes you don’t chill it in the fridge to serve it... you serve it at room temperature... then of course you store leftovers in the fridge but this cheesecake is best eaten at room temperature.<br /><br /></span></span></span><p></p><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql" style="color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto"><span style="background-color: white;"><span style="font-family: inherit;">Okay so... I used a 9” Springform pan, sprayed the bottom with avocado oil then lined the inside with parchment paper... the parchment paper should overhang 2-3 inches on all sides, just crinkle it in there... it gives the cheesecake its distinctive look and helps with the unmolding. I reinforced the pan’s bottom with aluminum foil and placed the pan on a baking sheet and after I prepared the batter I filled the pan. Like so: <br /><br /><br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-V0_fUPvaLe8/X3-DOkVw7ZI/AAAAAAAAMeQ/PoiTKgNQD-Qo-Qn_Cmjx3b_3JpYLPOHAgCLcBGAsYHQ/s960/121088637_368635204487718_6490618138419021207_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="960" height="534" src="https://1.bp.blogspot.com/-V0_fUPvaLe8/X3-DOkVw7ZI/AAAAAAAAMeQ/PoiTKgNQD-Qo-Qn_Cmjx3b_3JpYLPOHAgCLcBGAsYHQ/w640-h534/121088637_368635204487718_6490618138419021207_n.jpg" width="640" /></a></div><br /></span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql" style="margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto"><span style="background-color: white;"><span><br /><br /><div style="color: #050505; font-family: inherit; font-size: 15px; text-align: center;"><span style="font-family: inherit;">Once it's baked it should look like so: </span></div><div style="text-align: center;"><span style="color: #050505; font-size: 15px;"><br /></span></div><br /><br /></span></span><div class="separator" style="clear: both; color: #050505; font-size: 15px; text-align: center;"><a href="https://1.bp.blogspot.com/-zADddUSFBgs/X3-DfDBx4iI/AAAAAAAAMeY/5I0abIxjLd8dOb4c1d33hLalhtttMQy7ACLcBGAsYHQ/s960/121057415_368635291154376_801612826193482236_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="654" data-original-width="960" height="436" src="https://1.bp.blogspot.com/-zADddUSFBgs/X3-DfDBx4iI/AAAAAAAAMeY/5I0abIxjLd8dOb4c1d33hLalhtttMQy7ACLcBGAsYHQ/w640-h436/121057415_368635291154376_801612826193482236_n.jpg" width="640" /></a></div></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql" style="margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto"><span style="background-color: white; color: #050505; font-size: 15px;"><span style="font-family: inherit;"><br /><br /><br /><br /><br /></span></span><h2 style="color: #050505; font-size: 15px; text-align: left;"><span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span></h2><h1 style="text-align: center;"><span style="background-color: white;"><span><span style="color: #050505; font-size: large;">Basque "Burnt Cheesecake" - The Ketolicious Way<br /><br /><br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-X9IjspWNHYU/X3-FAwelv-I/AAAAAAAAMek/5NRu8rFHpDgFit8owH7ai4sgKeewYmhrgCLcBGAsYHQ/s960/121154400_369029101114995_7618117653283918271_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="734" data-original-width="960" height="490" src="https://1.bp.blogspot.com/-X9IjspWNHYU/X3-FAwelv-I/AAAAAAAAMek/5NRu8rFHpDgFit8owH7ai4sgKeewYmhrgCLcBGAsYHQ/w640-h490/121154400_369029101114995_7618117653283918271_n.jpg" width="640" /></a></div><br /></span></span></h1><span style="background-color: white;"><div style="text-align: center;"><br /></div><span><br /><br /></span></span><h4 style="color: #050505; font-size: 15px; text-align: left;"><span style="background-color: white;"><span style="font-family: inherit;"><b>Ingredients:</b></span></span></h4></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql" style="color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto"><span style="background-color: white;"><span style="font-family: inherit;">2 lbs of cream cheese at room temperature - it’s vitally important all the ingredients are at room temperature or else the batter will be lumpy</span></span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql" style="color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto"><span style="background-color: white;"><span style="font-family: inherit;">1/2 cup sour cream</span></span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql" style="color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto"><span style="background-color: white;"><span style="font-family: inherit;">1 pint (2 cups) of heavy whipping cream</span></span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql" style="color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto"><span style="background-color: white;"><span style="font-family: inherit;">1-1/2 cups of Powdered Swerve ( you can use confectioners sugar if you aren’t keto - Swerve is a brand of sugar substitute and it can be subbed for sugar in a 1:1 ratio, if you use a different brand of sweetener you may need to adjust the amount)</span></span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql" style="color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto"><span style="background-color: white;"><span style="font-family: inherit;">1/4 cup almond flour ( you can use all-purpose flour if you aren’t keto)</span></span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql" style="color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto"><span style="background-color: white;"><span style="font-family: inherit;">4 eggs (room temperature )</span></span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql" style="color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto"><span style="background-color: white;"><span style="font-family: inherit;">1 tsp vanilla</span></span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql" style="color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto"><span style="background-color: white;"><span style="font-family: inherit;">1/4 tsp kosher salt<br /><br /><br /><br /></span></span><h4 style="text-align: left;"><span style="background-color: white;"><span style="font-family: inherit;">Instructions:<br /><br /></span></span><span style="font-weight: normal;"><span style="font-family: inherit;">Preheat the oven to 450 degrees</span></span></h4></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql" style="color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto"><span style="background-color: white;"><span style="font-family: inherit;">I used a food processor to create the custard, but you can use a mixer or hand-mix it</span></span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql" style="color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto"><span style="background-color: white;"><span style="font-family: inherit;">Process the cream cheese and sour cream until it looks like whipped butter,</span></span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql" style="color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto"><span style="background-color: white;"><span style="font-family: inherit;">Then add the sweetener, and let them cream together well, you want that sweetener completely dissolved into the cheese which is why I used powdered not granular. You will need to stop to scrape down the sides occasionally through this entire process.</span></span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql" style="color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto"><span style="background-color: white;"><span style="font-family: inherit;">Then add the heavy cream to the batter, incorporate it well.</span></span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql" style="color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto"><span style="background-color: white;"><span style="font-family: inherit;">Then add the vanilla, salt, and flour - process until smooth. Stop to scrape sides as necessary while processing.</span></span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql" style="color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto"><span style="background-color: white;"><span style="font-family: inherit;">Then add the eggs to the batter one at a time - briefly processing each one before adding the next one.</span></span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql" style="color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto"><span style="background-color: white;"><span style="font-family: inherit;">Be sure it’s completely blended but once you add those eggs don’t overwork them or your cheesecake will crack and the texture will be mealy.</span></span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql" style="color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto"><span style="background-color: white;"><span style="font-family: inherit;">Pour batter in a 9-inch springform pan lined with parchment paper (leaving at least 2 inches of overhang off the sides) on a rack slightly higher than the middle of the oven, and bake for 55 minutes. At all costs, do not overbake. Better to underbake it and let it firm up as it chills. </span></span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql" style="color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto"><span style="background-color: white;"><span style="font-family: inherit;">The top will brown, the center will remain jiggly. As it cools at room temperature, the top will actually whiten a bit again and the center will firm up. Let it cool completely at room temperature before unmolding and serving and be gentle as you unmold it so as not to lose any precious cheesecake.</span></span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql" style="color: #050505; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto"><span style="background-color: white;"><span style="font-family: inherit;">Store leftovers in fridge. Voila! Simple!</span></span></div><div><span style="background-color: white;"><span style="font-family: inherit;"><br /><br /><br /><br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-cidhk_6tyuY/YPDVWPBxJsI/AAAAAAAANBc/55GhwfoAtLUUHqt04OdD2YyllTAAitaLgCLcBGAsYHQ/s960/134472984_431945468156691_3909535743369835780_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-cidhk_6tyuY/YPDVWPBxJsI/AAAAAAAANBc/55GhwfoAtLUUHqt04OdD2YyllTAAitaLgCLcBGAsYHQ/w640-h480/134472984_431945468156691_3909535743369835780_n.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></span></div></div><p class="font_8" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; line-height: normal; margin: 0px; outline: 0px; padding: 0px; pointer-events: auto; vertical-align: baseline;"><span style="color: #262626;"><span style="background-color: white; font-family: inherit;"><br /></span><br /></span></p>Lori Gomezhttp://www.blogger.com/profile/05569806921410155798noreply@blogger.com0tag:blogger.com,1999:blog-7165296341294075905.post-48466060918052084542020-07-07T22:04:00.004-07:002020-07-07T22:38:31.418-07:00Keep Your Liberty... Just Give Me Tamarind-Chipotle Glazed Ribs!!!<p style="background-color: white; margin: 0px 0px 6px;"><br /></p><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Tkf4YkFgHbQ/XwVPq7VG_BI/AAAAAAAAMak/BNyeK2js_pgV5sG1N71EDqk1dMQ2MVWkwCLcBGAsYHQ/s960/106919856_295563081794931_7301536821707459584_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="469" src="https://1.bp.blogspot.com/-Tkf4YkFgHbQ/XwVPq7VG_BI/AAAAAAAAMak/BNyeK2js_pgV5sG1N71EDqk1dMQ2MVWkwCLcBGAsYHQ/w625-h469/106919856_295563081794931_7301536821707459584_n.jpg" width="625" /></a></div><span style="color: #1d2129; font-size: 14px;"><br /></span></div><br /><br /><br /><br /><span style="color: #1d2129;">Memorial Day... July 4th... Labor Day... </span><br /><br /><span style="color: #1d2129;">These holidays all have true cultural significance in American history, but well... </span><br /><span style="color: #1d2129;">I ain't ashamed to say that mostly? To me? They mean BBQ RIBS!!!! </span><br /><br /><br /><span style="color: #1d2129;">Call me callow, shallow, it's all true, I shall not deny it... in fact? I'll scour through the thesaurus and help </span><span style="color: #1d2129;">you seek more pejoratives, if you like, so long as I can roast, glaze, and feast on the ribs of a sweet beast.</span><br /><br /><span style="color: #1d2129;">Now, sadly, I live in a tiny apartment in San Francisco - sans backyard, deck, or balcony where I can light a primal fire over wood and coals (or even a gas burner) and let voracious flames hungrily lick their way to barbecuing Nirvana... Nope. I have a galley kitchen with a tiny electric range, but that's not going to spoil my dreams of falling off the bone tender, charred star-glazed meat melting unctuously over my tongue. </span><br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Il14pA5Cz10/XwVQTCiG0-I/AAAAAAAAMa0/_DwIDmbHSZ4q-rS9l0X3Kou5SEa-o_bGwCLcBGAsYHQ/s960/99425103_267286267955946_2621955874964373504_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="652" data-original-width="960" height="424" src="https://1.bp.blogspot.com/-Il14pA5Cz10/XwVQTCiG0-I/AAAAAAAAMa0/_DwIDmbHSZ4q-rS9l0X3Kou5SEa-o_bGwCLcBGAsYHQ/w625-h424/99425103_267286267955946_2621955874964373504_n.jpg" width="625" /></a></div><div style="text-align: center;"><br /></div><br /><br /><br /><br /><span style="color: #1d2129;">Okay so... the ribs...</span><p></p><p style="background-color: white; margin: 6px 0px;"><span style="color: #1d2129;">You can use baby backs or St. Louis-style cuts...</span><br /></p><div style="text-align: left;"><span style="color: #1d2129;">Here is a helpful chart that distinguishes the various cuts:</span></div><div style="text-align: left;"><br /></div><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-UuCJemNoAbY/XwVQASROcaI/AAAAAAAAMas/Fu0eVy-0uFsZI0zMy1t3bC5Wiy8YWRhUwCLcBGAsYHQ/s923/classifying-pork-ribs-graphic.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="801" data-original-width="923" height="544" src="https://1.bp.blogspot.com/-UuCJemNoAbY/XwVQASROcaI/AAAAAAAAMas/Fu0eVy-0uFsZI0zMy1t3bC5Wiy8YWRhUwCLcBGAsYHQ/w625-h544/classifying-pork-ribs-graphic.jpg" width="625" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="color: #1d2129; font-size: 14px;"><br /></span></div><br /><br /><br /><span style="color: #1d2129;">Most cooks will tell you to remove the membrane beneath the bones, I don't bother... it is gelatinous enough and will melt... I slow-roast these, there is no boiling, no steaming, nothing violent or wet that will make the membrane tough. So let's see... after cleaning them with cider vinegar and a paper towel I season them with my secret spices and then add a splash of apple cider vinegar, soy sauce, avocado and olive oil, and massage it all into the meat... about an hour before cooking... I stick them in the preheated oven at 325 degrees in a shallow foil-lined pan for two hours... I baste them once with their own fat & juices & a splash of vinegar after the first hour, then a half hour later glaze them with secret sauce and then half an hour after that glaze them again with their fat & my secret sauce & let them rest for 15 minutes... I don't even have to broil them because I reduce the sauce to a glaze in the pan before anointing the ribs with it... they were so meaty... so succulent.... el esposo cried.</span><br /><br /><br /><br /><br /><br /><br /><p></p><p style="background-color: white; margin: 6px 0px;"><br /><br /><br /></p><div style="text-align: center;"><span style="color: #1d2129; font-family: inherit; font-size: x-large; font-weight: bold;">Tamarind-Chipotle Glazed Ribs</span></div><font size="5"><div style="text-align: center;"><br /></div><br /><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Y9Tn11ImW94/XwVRql4XxqI/AAAAAAAAMbA/Hi-D7IucLH8PeoVCU_aNIINUgTvGwaI5ACLcBGAsYHQ/s960/100581763_267304337954139_3058594499522461696_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="728" data-original-width="960" height="475" src="https://1.bp.blogspot.com/-Y9Tn11ImW94/XwVRql4XxqI/AAAAAAAAMbA/Hi-D7IucLH8PeoVCU_aNIINUgTvGwaI5ACLcBGAsYHQ/w625-h475/100581763_267304337954139_3058594499522461696_n.jpg" width="625" /></a></div><span style="font-weight: 700;"><br /></span></div></font><p></p><p style="background-color: white; margin: 6px 0px;"><span style="color: #1d2129;"><i><font face="georgia"><br />A few notes before you start: </font></i></span></p><p style="background-color: white; color: #1d2129; margin: 6px 0px;"><i><font face="georgia">Take your ribs out and season them an hour before cooking. <br />I usually cook a large 2-1/2 to 3 lb rack.</font></i></p><p style="background-color: white; color: #1d2129; margin: 6px 0px;"><i><font face="georgia">Preheat your oven to 325 degrees. You can, of course, put it in an even slower oven. I have cooked them in 250 degree heat, and that added an extra hour of time to the roasting, but I found no truly discernible difference, still, cooking is about experimentation so have fun and play.</font></i></p><p style="background-color: white; color: #1d2129; margin: 6px 0px;"><i><font face="georgia">Make your barbecue sauce. It is easy to do and so much more flavorful, plus you can then control the amount of sugar and sodium you add. The tamarind syrup, chipotle in adobo, and plum sauce are truly value add.</font></i></p><p style="background-color: white; margin: 6px 0px;"><font color="#1d2129" face="georgia"><i>Roast the rack two hours with minimal fussing. You don't need to constantly baste it. Once after the first hours and then half an hour after that, and then at the end to glaze with the sauce. Rest them for 15 -20 minutes. Serve. Eat. Simple.</i></font></p><p style="background-color: white; margin: 6px 0px;"><font size="5"><br /></font><br /><br /></p><p style="background-color: white; color: #1d2129; margin: 6px 0px;"><font size="5"><b>Ingredients</b>:<br /><br /></font></p><p style="background-color: white; color: #1d2129; margin: 6px 0px;"></p><ul style="text-align: left;"><li>1 2-1/2 to 3 lb rack of ribs</li></ul><br /><br /><p></p><p style="background-color: white; color: #1d2129; margin: 6px 0px;"><b>Dry Rub:</b></p><p style="background-color: white; color: #1d2129; margin: 6px 0px;"></p><ul style="text-align: left;"><li>2 TBS Garlic powder</li><li>2 TBS Paprikon (Smoked Paprika)</li><li>2 TBS Ground Cumin</li><li>1 TBS Ground Coriander</li><li>1 TBS Fresh Cracked Black Pepper</li><li>1 TBS Dried Oregano</li><li>A grating of fresh Pink Himalayan Sea Salt to taste</li><li>1 Teaspoon Ground Clove (or Allspice)</li><li>1 TBS of Brown Swerve or Monkfruit sweetener</li></ul><div><br /></div><p></p><p style="background-color: white; color: #1d2129; margin: 6px 0px;"><b>Wet Marinade:</b></p><p style="background-color: white; color: #1d2129; margin: 6px 0px;"></p><ul style="text-align: left;"><li>A few splashes of cider vinegar</li><li>A few splashes of extra virgin olive oil</li><li>A splash of low sodium soy sauce</li><li>A few sprays of avocado oil (or any other high flashpoint oil spray)</li></ul><br /><br /><p></p><p style="background-color: white; color: #1d2129; margin: 6px 0px;"><b>Barbecue Sauce:</b></p><p style="background-color: white; margin: 6px 0px;"></p><ul style="text-align: left;"><li><span style="color: #1d2129;">1 small onion, chopped into small dice</span></li><li><span style="color: #1d2129;">2 cloves of garlic, smashed and minced</span></li><li><span style="color: #1d2129;">2 chipotles in adobo, minced into paste</span></li><li><span style="color: #1d2129;">2 TBS of tamarind syrup (reduction of tamarind pulp)</span></li><li><span style="color: #1d2129;">2 TBS of Chinese plum sauce</span></li><li><span style="color: #1d2129;">1 TBS of hoisin sauce</span></li><li><span style="color: #1d2129;">2 TBS of olive oil to saute the aromatics</span></li><li><span style="color: #1d2129;">1 TBS of garlic-chili paste</span></li><li><span style="color: #1d2129;">1 TBS of Worcestershire Sauce</span></li><li><span style="color: #1d2129;">1/4 cup of vegetable stock</span></li><li><span style="color: #1d2129;">1/4 cup of balsamic vinegar</span></li><li><span style="color: #1d2129;">1/2 cup of ketchup (or 3 oz of unsalted tomato paste)</span></li><li><span style="color: #1d2129;">1 TBS of cumin</span></li><li><span style="color: #1d2129;">1 TBS of Paprikon (smoked paprika)</span></li><li><span style="color: #1d2129;">1/2 teaspoon of ground cloves or allspice</span></li></ul><br /><br /><div style="text-align: center;"><span style="color: #1d2129;"><br /></span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-bqX77fWB2-A/XwVSbVpoOGI/AAAAAAAAMbU/4vgz_Qa6ZBgh6IdKGBznVoLyi0OhUCpfACLcBGAsYHQ/s960/106987064_295563265128246_3734591300737352774_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="469" src="https://1.bp.blogspot.com/-bqX77fWB2-A/XwVSbVpoOGI/AAAAAAAAMbU/4vgz_Qa6ZBgh6IdKGBznVoLyi0OhUCpfACLcBGAsYHQ/w625-h469/106987064_295563265128246_3734591300737352774_n.jpg" width="625" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"><br /></div><br /><br /><br /><p></p><p style="background-color: white; color: #1d2129; margin: 6px 0px;"><b><font size="5">Instructions:<br /><br /></font></b></p><p style="background-color: white; color: #1d2129; margin: 6px 0px;">1) Remove ribs from fridge an hour before roasting and place them on a large shallow baking sheet lined with foil, bone side down</p><p style="background-color: white; color: #1d2129; margin: 6px 0px;"><br />2) Clean ribs with a wet paper towel doused in cider vinegar and dry well.</p><p style="background-color: white; color: #1d2129; margin: 6px 0px;"><br />3) Sprinkle the dry rub allover them, tops, sides and bottom</p><p style="background-color: white; color: #1d2129; margin: 6px 0px;"><br />4) Whisk the first three ingredients of the wet marinade together, and then anoint the ribs with them, being sure to massage them well with the marinade... it should not be too wet, it should have a paste-like consistency when mixed with the dry seasonings</p><p style="background-color: white; color: #1d2129; margin: 6px 0px;"><br />5) Spray the ribs allover with the avocado oil (or any equivalent neutral high flash point spray)<br /><br />6) Set aside in a cool spot in your kitchen</p><p style="background-color: white; color: #1d2129; margin: 6px 0px;"><br /></p><p style="background-color: white; color: #1d2129; margin: 6px 0px;"><b>While the ribs marinate, make your barbecue sauce:<br /><br /></b></p><p style="background-color: white; color: #1d2129; margin: 6px 0px;">1) Heat a small sauce pan over medium heat, add olive oil, when oil heats, add onions, saute until soft and golden<br /><br />2) Add garlic and saute until aromatic do not let garlic become burnt and acrid<br /><br />3) Add chipotles, and dry seasonings, saute until aromatic<br /><br />4) Deglaze pan with balsamic vinegar, reduce by half<br /><br />5) When balsamic vinegar reduces, add stock, ketchup, tamarind syrup and all the rest of the ingredients<br /><br />6) Lower heat to a simmer and let reduce to a glaze, when reduced, set aside in a warm spot on the stove top until ready to glaze the ribs. If the glaze seems too thick, add more stock... a splash at a time until the right consistency is achieved... season to taste... remember to taste it as it cooks, only you can be the judge of whether or not it has enough sweetness, tartness, spiciness etc.<br /><br /></p><p style="background-color: white; display: inline; margin: 6px 0px 0px;"><span style="color: #1d2129;">7) When the ribs have marinated, put them in the preheated 325 degree oven. Cook them undisturbed for an hour, then baste them thoroughly in their own pan juices and fat, and add a splash of cider & baste well, then leave them alone for the next 30 minutes, at the ned of that time, pull them out, thoroughly baste them with the pan drippings and a nice even layer of the barbecue sauce, return them to the oven for another 30 minutes... <br /><br />8) At the end of two hours, glaze them once again with more sauce and pan drippings, turn off the oven and let them rest for 15-20 minutes... if you feel the glaze isn't lacquered enough, stick the ribs under the broiler for a minute or two... <br /><br />Cut & serve with the extra barbecue sauce.</span><br /><br /><br /><br /><br /><br /><br /><br /></p><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6LK1agiiDrs/XwVSSIQyeZI/AAAAAAAAMbQ/VY143rJXeC4UyepXriLZcwMVMs-RF3jFgCLcBGAsYHQ/s960/99275963_267286177955955_1709912865214824448_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="469" src="https://1.bp.blogspot.com/-6LK1agiiDrs/XwVSSIQyeZI/AAAAAAAAMbQ/VY143rJXeC4UyepXriLZcwMVMs-RF3jFgCLcBGAsYHQ/w625-h469/99275963_267286177955955_1709912865214824448_n.jpg" width="625" /></a></div><span style="color: #1d2129;"><br /></span></div><br /><br /><br /><p></p>Lori Gomezhttp://www.blogger.com/profile/05569806921410155798noreply@blogger.com0tag:blogger.com,1999:blog-7165296341294075905.post-70016211954427709602020-07-07T19:04:00.004-07:002021-09-28T12:00:19.827-07:00Rumbling With The Crumble The Ketolicious Way: Low Carb Gluten-free Blueberry-Lemon Cheesecake Bars with Pecan Crumbles<span style="background-color: white;"><span style="color: #1c1e21;"><font face="inherit"><br /><br /><br /><br /><br /></font><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Iu-ta1vgBBs/YVNmKODFAbI/AAAAAAAANEU/tvBiWiW_4Ncb2yEOjiKxl3BbCh61uQVOACLcBGAsYHQ/s2048/243424795_1282407578878496_8424818482357154316_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://1.bp.blogspot.com/-Iu-ta1vgBBs/YVNmKODFAbI/AAAAAAAANEU/tvBiWiW_4Ncb2yEOjiKxl3BbCh61uQVOACLcBGAsYHQ/w640-h480/243424795_1282407578878496_8424818482357154316_n.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /></span></span><span style="background-color: white; color: #1c1e21; font-family: inherit;">The carb count is much lower than the average dessert by substituting almond and coconut for wheat flour. I use Swerve ( a brand of Erythritol) both the "confectioners" and the "brown" version instead of sugar. The calorie count is high, of course. Full fat and lush this dessert does not sacrifice flavor or texture by eliminating carbohydrates. The crust is shortbread-like, the crumble melts and crunches... the cheesecake is dense and creamy and not too sweet.... the way my native NYC tastebuds prefer it. The blueberries add both texture and acidity ... absolutely refreshing and lovely. <br /></span><span style="background-color: white;"><br /><br /><span style="color: #1c1e21; font-family: inherit;">I'll skip my usual preamble and cut to the chase... those of you interested in learning a bit more about the ketogenic diet can check out <a href="https://thegourmetchronicles.blogspot.com/2019/12/fathead-pizza-crust-ketolicious-way-4.html" target="_blank">this blog</a> of mine where I do delve into the science of the diet, but let's just get cooking for now, shall we? </span><br /><br /><br /><br /><br /><div style="text-align: center;"><font size="5"><b>Low Carb Gluten-free Blueberry-Lemon Cheesecake Bars <br />with Pecan Crumbles</b></font></div><br /><div style="text-align: center;"><span style="color: #1c1e21;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-cFKtnHXwvos/XwUn3Ncq5zI/AAAAAAAAMaE/orb_-YnuvIEoR6_CqFURxVgpKbHMDCK5QCLcBGAsYHQ/s960/106805822_296156745068898_5119261482792565371_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="866" height="625" src="https://1.bp.blogspot.com/-cFKtnHXwvos/XwUn3Ncq5zI/AAAAAAAAMaE/orb_-YnuvIEoR6_CqFURxVgpKbHMDCK5QCLcBGAsYHQ/w564-h625/106805822_296156745068898_5119261482792565371_n.jpg" width="564" /></a></div><span style="color: #1c1e21;"><br /></span></div><div style="text-align: center;"><span style="color: #1c1e21;"><br /></span></div><div style="text-align: center;"><span style="color: #1c1e21;"><br /></span></div><div style="text-align: center;"><span style="color: #1c1e21;"><br /></span></div><div style="text-align: center;"><span style="color: #1c1e21;"><br /></span></div><div style="text-align: center;"><span style="color: #1c1e21;"><br /></span></div><br /><span style="color: #1c1e21; font-family: inherit;">Okay so... a few notes: </span><br /><br /><br /><i style="color: #1c1e21; font-family: inherit;">Preheat the oven to 350 degrees. The oven must be ready. </i><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><br /></div><br /><i style="color: #1c1e21; font-family: inherit;">Prepare a shallow 9" x 13" baking dish with a sheet of parchment paper</i><br /><i style="color: #1c1e21; font-family: inherit;">You can butter the parchment or spray it with a light cooking spray but that's not as essential as having that sheet of parchment for easy removal as well as to prevent sticking. (I used a Le Creuset stoneware baking dish which is finished with a porcelain enamel glaze, but a glass or aluminum dish is fine).</i><br /><br style="color: #1c1e21; content: ""; display: block; font-family: inherit; font-style: italic; margin-top: 10px;" /><i style="color: #1c1e21; font-family: inherit;">You need a food processor, and you won't even have to the wash the food processor between batches... all of your ingredients except the butter and the cream should be room temperature. Take out the eggs and cream cheese at least an hour before you intend to bake this. This will make the cream cheese whip up smooth and lovely... cold cream cheese is harder to work.</i><br /><br style="color: #1c1e21; content: ""; display: block; font-family: inherit; font-style: italic; margin-top: 10px;" /><i style="color: #1c1e21; font-family: inherit;">Remember, too, that the cheesecake requires at least 3 hours of refrigeration, preferably more before it's edible - and the prep and baking time is another hour or so... factor all this in... if you intend to eat it for breakfast? Make it the night before.</i><br /><br style="color: #1c1e21; content: ""; display: block; font-family: inherit; font-style: italic; margin-top: 10px;" /><i style="color: #1c1e21; font-family: inherit;">You are going to make the crust first, then blind bake it for 10-15 minutes (until it's a light golden brown and smells like shortbread)> otherwise you will have a soggy mess on your hands, instead of a lovely crisp crust.</i><br /><br style="color: #1c1e21; content: ""; display: block; font-family: inherit; font-style: italic; margin-top: 10px;" /><i style="color: #1c1e21; font-family: inherit;">Then, while the crust is baking, make the cheesecake batter, by the time the batter is mixed the crust will be done, and you can pour the cheesecake batter on the crust, plop the blueberries on top of that and then prepare the crumble topping.</i><br /><br style="color: #1c1e21; content: ""; display: block; font-family: inherit; font-style: italic; margin-top: 10px;" /><i><span style="color: #1c1e21; font-family: inherit;">The pecans should only go in the food processor at the very last second and should only be processed for two seconds or so, to mix it in without pulverizing them... you want them whole and crunchy for more texture.</span><br /><br /><br /><br /><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-20Czl3rw948/XwUoKrTa_3I/AAAAAAAAMaQ/OyvdLMEBwrw9wiZwjdKfWtxonZLXzbsRQCLcBGAsYHQ/s960/107610604_2787463828141255_776216539354138846_o.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="825" data-original-width="960" height="538" src="https://1.bp.blogspot.com/-20Czl3rw948/XwUoKrTa_3I/AAAAAAAAMaQ/OyvdLMEBwrw9wiZwjdKfWtxonZLXzbsRQCLcBGAsYHQ/w625-h538/107610604_2787463828141255_776216539354138846_o.jpg" width="625" /></a></div><span style="color: #1c1e21;"><br /></span></div><br /><br /></i><br /><br /><b style="color: #1c1e21; font-family: inherit;"><font size="5">Ingredients <br /></font></b></span><div><span style="background-color: white;"><span style="color: #1c1e21;"><i><font face="inherit"><br /></font></i></span></span></div><div><span style="background-color: white; font-family: inherit;"><span style="color: #1c1e21;"><br /><br style="content: ""; display: block; margin-top: 10px;" /><b>Crust ingredients:<br /></b><br style="content: ""; display: block; margin-top: 10px;" />1-1/3 cups of fine almond flour<br />1/3 cup of coconut flour<br />1/3 cup of Swerve Confectioner's powder (which is Erythritol - a sugar substitute that measures 1:1 like regular sugar in baking, but doesn't get metabolized as sugar in the body, so it is said to have 0 calories - if you use a different sugar substitute you will have to look at the packet to see how much is equivalent to 1/3 cup of sugar)</span></span></div><div><span style="background-color: white; font-family: inherit;"><span style="color: #1c1e21;">1 pinch of kosher salt<br />4 tablespoons cold unsalted butter cut into small cubes<br />1 TBS of half and half (or heavy cream)<br /><br /><br style="content: ""; display: block; margin-top: 10px;" /><b>Crumble Ingredients:<br /></b><br style="content: ""; display: block; margin-top: 10px;" />1-1/2 cups of almond flour<br />1/4 cup of coconut flour<br />1/3 cup of Swerve "brown" sugar substitute (or 1/3 "Brown" Monkfruit sweetener)</span></span></div><div><span style="background-color: white; font-family: inherit;"><span style="color: #1c1e21;">1 pinch of kosher salt<br />4 tablespoons of cold unsalted butter cut into small cubes<br />1-1/2 to 2 Tablespoons of ground cinnamon<br />1 tablespoon of half and half (or heavy cream)<br />1/3 cup of chopped pecans<br /><br style="content: ""; display: block; margin-top: 10px;" /><br /><br /><b>Cheesecake batter</b><b><br /></b><br style="content: ""; display: block; margin-top: 10px;" />16 oz of full fat cream cheese at room temperature<br />1/2 cup of sour cream<br />1/4 cup of Swerve Confectioners Powder<br />1 teaspoon of vanilla<br />Juice from half a lemon<br />2 large eggs at room temperature<br /><br style="content: ""; display: block; margin-top: 10px;" />10-12 oz of frozen blueberries or a pint of fresh<br /><br /><br /><br /></span></span><span style="color: #1c1e21; font-family: inherit;"><font size="5"><b><span style="background-color: #f2f3f5;">I</span><span style="background-color: white;">nstructions:</span></b></font></span></div><div><span style="color: #1c1e21; font-family: inherit;"><span style="background-color: white;"><font size="5"><b><br /></b></font><br style="content: ""; display: block; margin-top: 10px;" /><b>Crust</b>:</span></span><span style="background-color: white;"><br /><br style="color: #1c1e21; content: ""; display: block; font-family: inherit; margin-top: 10px;" /><span style="color: #1c1e21; font-family: inherit;">1) Combine the flours and the sugar substitute in the food processor until evenly distributed</span><br /><br style="color: #1c1e21; content: ""; display: block; font-family: inherit; margin-top: 10px;" /><span style="color: #1c1e21; font-family: inherit;">2) Then add the butter cubes and pulse until the mixture resembles coarse cornmeal, then, with the processor running on "Normal" - add the cream until the dough comes together in clumps...</span><br /><br style="color: #1c1e21; content: ""; display: block; font-family: inherit; margin-top: 10px;" /><span style="color: #1c1e21; font-family: inherit;"><i><b>Do not over process!<br /></b></i></span><br /><br /><br style="color: #1c1e21; content: ""; display: block; font-family: inherit; margin-top: 10px;" /><span style="color: #1c1e21; font-family: inherit;">3) Dump the contents of the food processor onto the parchment-lined baking dish and begin pressing out to fill the bottom until it forms one thin well-integrated layer... if you find this challenging, get a rolling pin, pull the parchment paper with the dough out & roll it... remember it's okay if it breaks... you can easily stick it back together, then place the parchment with the dough back into the pan.<br /></span><br /><br style="color: #1c1e21; content: ""; display: block; font-family: inherit; margin-top: 10px;" /><span style="color: #1c1e21; font-family: inherit;">4) Bake the crust in the pre-heated 350 degree oven for 10-15 minutes or until its edges are golden and the crust is firm and aromatic. Now make the cheesecake batter.<br /></span><br /><br /><br style="color: #1c1e21; content: ""; display: block; font-family: inherit; margin-top: 10px;" /><span style="color: #1c1e21; font-family: inherit;"><b>Cheesecake batter:</b></span><br /><br style="color: #1c1e21; content: ""; display: block; font-family: inherit; margin-top: 10px;" /><span style="color: #1c1e21; font-family: inherit;">1) Add the cream cheese and sour cream to the food processor, mix on high until light and smooth with no visible lumps</span><br /><br style="color: #1c1e21; content: ""; display: block; font-family: inherit; margin-top: 10px;" /><span style="color: #1c1e21; font-family: inherit;">2) Add the confectioners powder to the batter... mix until well combined and fluffy</span><br /><br style="color: #1c1e21; content: ""; display: block; font-family: inherit; margin-top: 10px;" /><span style="color: #1c1e21; font-family: inherit;">3) Add the vanilla and the lemon juice... mix it well</span><br /><br style="color: #1c1e21; content: ""; display: block; font-family: inherit; margin-top: 10px;" /><span style="color: #1c1e21; font-family: inherit;">4) Add the eggs last because we don't want to overwork them... when you overbeat the eggs they stiffen the batter and cause it to crack when baking...</span><br /><br style="color: #1c1e21; content: ""; display: block; font-family: inherit; margin-top: 10px;" /><span style="color: #1c1e21; font-family: inherit;">5) When the eggs are mixed in, pour the batter over the crust and plop blueberries atop... now at this point I usually take a 1/4 cup of blueberries and puree them with whatever batter is leftover in the food processor bowl, but swirl them into the batter before distributing the whole blueberries evenly over the cheesecake batter - but it's not essential...</span><br /><br style="color: #1c1e21; content: ""; display: block; font-family: inherit; margin-top: 10px;" /><span style="color: #1c1e21; font-family: inherit;">6) Bake your cheesecake for 20 minutes before making the crumble topping and adding it.<br /></span><br /><br /><br style="color: #1c1e21; content: ""; display: block; font-family: inherit; margin-top: 10px;" /><span style="color: #1c1e21; font-family: inherit;"><b>Crumble topping:</b></span><br /><br style="color: #1c1e21; content: ""; display: block; font-family: inherit; margin-top: 10px;" /><span style="color: #1c1e21; font-family: inherit;">1) Mix the flours and sugar substitute together with the cinnamon in the food processor</span><br /><br style="color: #1c1e21; content: ""; display: block; font-family: inherit; margin-top: 10px;" /><span style="color: #1c1e21; font-family: inherit;">2) Add the butter cubes and pulse until mixture resembles coarse corn meal</span><br /><br style="color: #1c1e21; content: ""; display: block; font-family: inherit; margin-top: 10px;" /><span style="color: #1c1e21; font-family: inherit;">3) With the processor running add the cream until it comes together into clumps. Do not overprocess</span><br /><br style="color: #1c1e21; content: ""; display: block; font-family: inherit; margin-top: 10px;" /><span style="color: #1c1e21; font-family: inherit;">4) Turn off the processor, add the pecans, and pulses lightly just a few times to combine without pulverizing the pecans.</span><br /><br style="color: #1c1e21; content: ""; display: block; font-family: inherit; margin-top: 10px;" /><span style="color: #1c1e21; font-family: inherit;">5) When the cheesecake has baked for twenty minutes, remove it from the oven, evenly distribute the crumble topping, then return the pan to the oven, lower the heat to 325 and bake for an additional 35-40 minutes.</span><br /><br style="color: #1c1e21; content: ""; display: block; font-family: inherit; margin-top: 10px;" /><span style="color: #1c1e21; font-family: inherit;">6) When the cheesecake is done, turn off the oven, crack open the door with a wooden spoon, let cool for 30-45 minutes and then place in the fridge for 3-4 hours...</span><br /><br /><br /><br style="color: #1c1e21; content: ""; display: block; font-family: inherit; margin-top: 10px;" /><span style="color: #1c1e21; font-family: inherit;">Voila!</span><br /><br /><br /><span style="color: #1c1e21; font-family: inherit;">Now it's time for me to relax with a glass of wine, sit by my window, and enjoy our San Francisco Summer sunset. Ciao for now. Be safe! Eat Well! <3 <br /></span><br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-xAijrHKYmaE/XwUoevEiN7I/AAAAAAAAMaY/3e56PAMWQW0QxEBbR-OAYbsKJGGQMYKtgCLcBGAsYHQ/s960/107101881_296238071727432_1693283594036368109_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="608" data-original-width="960" height="398" src="https://1.bp.blogspot.com/-xAijrHKYmaE/XwUoevEiN7I/AAAAAAAAMaY/3e56PAMWQW0QxEBbR-OAYbsKJGGQMYKtgCLcBGAsYHQ/w625-h398/107101881_296238071727432_1693283594036368109_n.jpg" width="625" /></a></div><div style="text-align: center;"><br /></div><br /><br /><div style="text-align: center;"><span style="color: #1c1e21;"><br /></span></div></span></div>Lori Gomezhttp://www.blogger.com/profile/05569806921410155798noreply@blogger.com0tag:blogger.com,1999:blog-7165296341294075905.post-59766916758277854942019-12-19T13:39:00.002-08:002021-01-22T21:07:59.887-08:00"Fathead" Pizza Crust - The Ketolicious Way: 4 Cheese White Pizza w Spinach, Ricotta, & Prosciutto<div dir="ltr" style="text-align: left;" trbidi="on">
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<span face=""trebuchet ms" , sans-serif"><i><b><span style="background-color: white; color: #1d2129; text-align: center;">"Happiness is just a matter of digestion"</span></b></i></span></h4>
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What is a ketogenic diet?</h3>
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<span face=""trebuchet ms" , sans-serif">The ketogenic diet is not a new fad trending on Instagram. The medical community has implemented it for nearly 100 years to treat drug-resistant epilepsy, especially in children. In the 1970s, Dr. Atkins cleverly adapted its strict adherence to very-low carbohydrates for the first two-week phase of his now iconic Atkins Diet for weight loss, after which dieters transitioned into a less restrictive protein and fat-rich regimen.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Essentially, the diet is designed to release ketones into the bloodstream. Shifting the consumption of energy from one kind of metabolic pathway to another. Most of our bodies' cells prefer to use glycogen (blood sugar) which comes from stored carbohydrates as the main source of energy to fuel our biological processes. When you restrict consumption of starches and sugar, the absence of circulating glucose in your body causes it to catabolize stored fats, breaking them down into molecules called ketone bodies. This process is called ketosis. Once you reach ketosis, your cells will exclusively use ketone bodies to generate energy until you start eating higher glycemic carbohydrates again. </span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">It takes anywhere from two to seven days of eating fewer than 20-50 grams of carbohydrates a day to make this shift of primary energy source from sugar to ketones. Bear in mind, that there is no magic number of carbs that will guarantee this shift from sugar fuel to ketone fuel, the process is highly individualized and careful analysis of how many carbs you need to consume in order to remain in ketosis is part of the fun. Some people require an even more restricted diet to produce enough ketones as fuel. Generally speaking, you will be consuming 70 to 80% fat, 15 to 25% protein, and 5 to 10% of calories coming from carbohydrates. </span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">There is much debate about the ideal ratio of macronutrients (protein, fats, and carbs) and there are many factors that can mitigate good results... for instance, some sources claim overconsumption of proteins can cause gluconeogenesis - i.e. the metabolic process responsible for turning proteins into glucose... a little gift from our forbearers. Glucose is the only energy source used by the brain (with the exception of ketone bodies), testes, erythrocytes, and kidney medulla. In mammals this process occurs in the liver and kidneys. If you consume too much protein on a ketogenic diet, your body may have an insulin response. This process inhibits the body’s ability to produce ketone bodies. The amount to which you need to limit your protein varies person to person and depends on many factors just like carbohydrates. </span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Good sources of fat on a ketogenic diet include coconut oil (because it’s high in medium chain triglycerides C8, C10, and C12), extra-virgin olive oil, avocado oil, grass-fed butter, clarified butter, ghee, tallow, olives, walnuts, coconut, bacon, and bacon fat. Most of these are saturated, and they are less likely to be oxidized when cooked. Extra-virgin olive oil should be used on salads or in areas where it will not be cooked, as it is oxidized more easily. Avocado oil has a higher smoking point so it can be used with cooking. Quality of fats is extremely important because when fats are oxidized (meaning when they are heated to a certain temperature and they produce oxygen-reactive species) they can form free radicals that can oxidize LDL cholesterol, which in turn can damage our arteries’ lining and cause hardening of the arteries.</span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Achieving ketosis is an exercise in trial and error, and I am not here to advocate the diet; although, I do eat this way, as does my husband. For those of you interested in trying the diet, or those of you who are just looking for less starchy, less sugary alternatives to replace some of your favorite dishes, I have opted to start posting a series of recipes based on the ketogenic diet, but it might be more accurate to simply call them "low carb" recipes since (although I use no starches, glutens, or sugars), I cannot attest with any true degree of accuracy or veracity that all of these recipes will fall exactly within the 70 to 80% fat, 15 to 25% protein parameters that constitute a true ketogenic meal.</span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">The Fathead Pizza concept I have adapted was originally posted by a couple of food bloggers in June of 2013. You can find their fathead recipe <a href="https://www.fathead-movie.com/index.php/2013/06/30/weekend-bonus-the-older-brothers-oldest-sons-faux-carb-pizza/" target="_blank">here</a>. It is made like a Sicilian pie, rectangular in shape with a bit thicker crust. </span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">My version is gluten-free, fragrant with the lovely scent of yeasty goodness and truly delicious. You'll find the full recipe below at the end of the post along with ingredients and instructions, but I thought first I'd walk you through some steps. </span></span><br />
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<span style="font-size: small;"><i><span style="font-family: "georgia" , "times new roman" , serif;">Notes:<span style="font-weight: normal;"> The crust itself is a simple affair. The dough comes together easily, though it is a bit sticky. It's comprised mostly of mozzarella cheese melted with a little cream cheese, </span> <span style="font-weight: normal;"><span style="font-size: small;">almond flour, yeast (solely for its inimical flavor, but not for rising, this dough won't rise...), baking powder, psyllium husk (to give the dough a semolina-like depth and texture), one whole beaten egg, olive oil and/or ghee for flavor and also to coat your hands when kneading. You'll need parchment paper to roll it out and bake it on, but the dough itself is pretty fool-proof and bakes to thin crisp foldable perfection like an actual slice of Neopolitan pizza. I have even made incredible Chicago-style pan pizzas with it (just adding a few minutes to the blind-baking time). </span></span></span></i><i style="background-color: #fafafa;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-weight: normal;"><span style="font-weight: normal;">The pizza reheats beautifully, btw. Reheat it in a slow oven (350 degrees). for 3-5 minutes. You can microwave it for a minute, but it will lose its lovely crispness if you do.</span></span></span></i></span><br />
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<i><span style="font-family: "georgia" , "times new roman" , serif; font-size: xx-small;"><span style="font-weight: normal;"><span style="font-size: small;">It is vital that you have all your ingredients assembled and ready (making sure, for instance, that you preheat your oven first with your pizza stone or pan in it, and then add warm water to your yeast in a tiny bowl that you set aside for 10 minutes until its foamy, have your egg at room temperature and beaten, have your toppings all chopped and cooked if they require cooking, your dry ingredients mixed, etc.) before melting the mozzarella and cream cheese together in the microwave in a large microwaveable bowl - a bowl large enough to eventually add the other ingredients and work the dough in.<br /><br />Bear in mind, the cheese dough will harden if too cool and will be impossible to incorporate with the other ingredients, though, of course, should you find the cheese has congealed into hard unworkable cement, you can always reheat it in the microwave for a few seconds to make it more pliant and malleable. No fear here... <br /><br />You must use regular grated mozzarella for the crust itself - do not use fresh mozzarella for the crust, it is far too wet. In fact, if you choose to use fresh mozzarella as a topping, I strongly recommend using sheets of paper towels to absorb all the excess liquid, lest the milky whey run all over your pizza crust and dampen it. <br /><br />Naturally, y</span></span></span></i><i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: medium;"><span style="font-size: small; font-weight: normal;">ou can easily add any toppings you like. You can use a marinara sauce, sausage, mushrooms, pepperoni... anything and everything, so long as you cook whatever raw ingredients you choose beforehand. The baking time for the pizza is too short to add raw ingredients, unless, that is, you like raw food atop your crust, then by all means... indulge.</span></span></span></i><br />
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<span style="font-size: small;"><i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-weight: normal;">A large classic silicon spatula, the kind you use to fold egg whites into mixtures with, is my tool of choice for combining the melted cheese with the other dough ingredients. It makes an enormous difference, because it really allows you to work the dough, pressing it out like the paddle of a mixer would without sticking to it, and, of course, you must use your well-oiled hands at the end to completely incorporate the dough's ingredients with a little kneading, </span></span></i><i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-weight: normal;">before rolling - human hands are the greatest most sensitive tools of all. </span></span></i></span><br />
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<i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: medium;"><span style="font-size: small; font-weight: normal;">Roll the dough out between 2 pieces of parchment paper so it doesn’t stick to your rolling pin. Roll it out to about a 12-inch circle or a little larger if you like your pizza thinner and want to have rolled up crust ends like Neopolitan-style pizza. You must dock the crust... Poke the dough all over with the tines of a fork. Don’t forget this step or it will bubble up and make it very challenging for you to layer your toppings on it! </span></span></span></i><br />
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<i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: medium;"><span style="font-weight: normal;"><br /><span style="font-size: small;"><br />T</span></span><span style="font-weight: normal;"><span style="font-size: small;">hen you must blind bake the dough. Transfer the dough circle onto the preheated baking stone (WITH the parchment paper beneath) and bake until it’s starting to turn golden brown in spots, about 6 - 8 minutes. If using a cookie sheet instead of a baking stone, cook 8-10 minutes. Once again, this dough is sticky and if you bake it without parchment paper, it will turn your stone or pan into a gooey mess when you try to extract it. Do not use aluminum foil in lieu of parchment paper... the dough sticks to it... I learned this the hard way;)</span></span></span></span></i><br />
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<i><span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://1.bp.blogspot.com/-_uOk_9zz3K0/XfvXpaKQj0I/AAAAAAAAL_8/kHX_5GSsx0sczWCAQHwQ8nv5Cii0Ngo5gCLcBGAsYHQ/s1600/80066623_163274738357100_6085287983424995328_o.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1227" data-original-width="1600" height="490" src="https://1.bp.blogspot.com/-_uOk_9zz3K0/XfvXpaKQj0I/AAAAAAAAL_8/kHX_5GSsx0sczWCAQHwQ8nv5Cii0Ngo5gCLcBGAsYHQ/s640/80066623_163274738357100_6085287983424995328_o.jpg" width="640" /></a></span></i></div>
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<span style="font-size: x-large;">"Fathead" Pizza Crust </span></h2>
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Ingredients</h3>
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<div class="wprm-recipe-ingredient-group" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">
<ul class="wprm-recipe-ingredients" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; line-height: 26px; list-style: disc; margin-block-end: 0px; margin-block-start: 0px; margin-block: 0px; margin: 0px; outline: 0px; padding-inline-start: 0px; padding: 0px 0px 23px 1em; text-size-adjust: 100%; vertical-align: baseline;">
<li class="wprm-recipe-ingredient" style="background: 0px 0px; border: 0px; box-sizing: border-box; color: #333333; font-family: Helvetica, sans-serif; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px; outline: 0px; padding: 0px; position: relative; text-size-adjust: 100%; vertical-align: baseline;"><span class="wprm-checkbox-container" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;"><span class="wprm-checkbox wprm-checkbox-empty" style="background: 0px 0px; border: 0px; box-sizing: border-box; cursor: pointer; display: inline-block; font-size: 18.9px; left: -1.3em; line-height: 0.9em; margin: 0px; outline: 0px; padding: 0px; position: absolute; text-size-adjust: 100%; top: 0.25em; vertical-align: baseline;"><svg height="16" version="1.1" viewbox="0 0 16 16" width="16" x="0px" xml:space="preserve" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" y="0px"><g class="nc-icon-wrapper" fill="#444444"><path d="M14.5,15.5h-13c-0.552,0-1-0.448-1-1v-13c0-0.552,0.448-1,1-1h13c0.552,0,1,0.448,1,1v13C15.5,15.052,15.052,15.5,14.5,15.5z" fill="none" stroke-linecap="round" stroke-linejoin="round" stroke-miterlimit="10" stroke="#444444"></path></g></svg></span></span><span class="wprm-recipe-ingredient-amount" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">1</span> <span class="wprm-recipe-ingredient-unit" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">teaspoon</span> <span class="wprm-recipe-ingredient-name" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">instant yeast</span></li>
<li class="wprm-recipe-ingredient" style="background: 0px 0px; border: 0px; box-sizing: border-box; color: #333333; font-family: Helvetica, sans-serif; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px; outline: 0px; padding: 0px; position: relative; text-size-adjust: 100%; vertical-align: baseline;"><span class="wprm-checkbox-container" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;"><span class="wprm-checkbox wprm-checkbox-empty" style="background: 0px 0px; border: 0px; box-sizing: border-box; cursor: pointer; display: inline-block; font-size: 18.9px; left: -1.3em; line-height: 0.9em; margin: 0px; outline: 0px; padding: 0px; position: absolute; text-size-adjust: 100%; top: 0.25em; vertical-align: baseline;"><svg height="16" version="1.1" viewbox="0 0 16 16" width="16" x="0px" xml:space="preserve" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" y="0px"><g class="nc-icon-wrapper" fill="#444444"><path d="M14.5,15.5h-13c-0.552,0-1-0.448-1-1v-13c0-0.552,0.448-1,1-1h13c0.552,0,1,0.448,1,1v13C15.5,15.052,15.052,15.5,14.5,15.5z" fill="none" stroke-linecap="round" stroke-linejoin="round" stroke-miterlimit="10" stroke="#444444"></path></g></svg></span></span><span class="wprm-recipe-ingredient-amount" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">2</span> <span class="wprm-recipe-ingredient-unit" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">tablespoons</span> <span class="wprm-recipe-ingredient-name" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">warm water</span></li>
<li class="wprm-recipe-ingredient" style="background: 0px 0px; border: 0px; box-sizing: border-box; color: #333333; font-family: Helvetica, sans-serif; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px; outline: 0px; padding: 0px; position: relative; text-size-adjust: 100%; vertical-align: baseline;"><span class="wprm-checkbox-container" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;"><span class="wprm-checkbox wprm-checkbox-empty" style="background: 0px 0px; border: 0px; box-sizing: border-box; cursor: pointer; display: inline-block; font-size: 18.9px; left: -1.3em; line-height: 0.9em; margin: 0px; outline: 0px; padding: 0px; position: absolute; text-size-adjust: 100%; top: 0.25em; vertical-align: baseline;"><svg height="16" version="1.1" viewbox="0 0 16 16" width="16" x="0px" xml:space="preserve" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" y="0px"><g class="nc-icon-wrapper" fill="#444444"><path d="M14.5,15.5h-13c-0.552,0-1-0.448-1-1v-13c0-0.552,0.448-1,1-1h13c0.552,0,1,0.448,1,1v13C15.5,15.052,15.052,15.5,14.5,15.5z" fill="none" stroke-linecap="round" stroke-linejoin="round" stroke-miterlimit="10" stroke="#444444"></path></g></svg></span></span><span class="wprm-recipe-ingredient-amount" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">1</span> <span class="wprm-recipe-ingredient-unit" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">cup</span> <span class="wprm-recipe-ingredient-name" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">almond flour</span></li>
<li class="wprm-recipe-ingredient" style="background: 0px 0px; border: 0px; box-sizing: border-box; color: #333333; font-family: Helvetica, sans-serif; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px; outline: 0px; padding: 0px; position: relative; text-size-adjust: 100%; vertical-align: baseline;"><span class="wprm-checkbox-container" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;"><span class="wprm-checkbox wprm-checkbox-empty" style="background: 0px 0px; border: 0px; box-sizing: border-box; cursor: pointer; display: inline-block; font-size: 18.9px; left: -1.3em; line-height: 0.9em; margin: 0px; outline: 0px; padding: 0px; position: absolute; text-size-adjust: 100%; top: 0.25em; vertical-align: baseline;"><svg height="16" version="1.1" viewbox="0 0 16 16" width="16" x="0px" xml:space="preserve" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" y="0px"><g class="nc-icon-wrapper" fill="#444444"><path d="M14.5,15.5h-13c-0.552,0-1-0.448-1-1v-13c0-0.552,0.448-1,1-1h13c0.552,0,1,0.448,1,1v13C15.5,15.052,15.052,15.5,14.5,15.5z" fill="none" stroke-linecap="round" stroke-linejoin="round" stroke-miterlimit="10" stroke="#444444"></path></g></svg></span></span><span class="wprm-recipe-ingredient-amount" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">1</span> <span class="wprm-recipe-ingredient-unit" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">tablespoon</span> <span class="wprm-recipe-ingredient-name" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">psyllium husk powder</span></li>
<li class="wprm-recipe-ingredient" style="background: 0px 0px; border: 0px; box-sizing: border-box; color: #333333; font-family: Helvetica, sans-serif; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px; outline: 0px; padding: 0px; position: relative; text-size-adjust: 100%; vertical-align: baseline;"><span class="wprm-checkbox-container" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;"><span class="wprm-checkbox wprm-checkbox-empty" style="background: 0px 0px; border: 0px; box-sizing: border-box; cursor: pointer; display: inline-block; font-size: 18.9px; left: -1.3em; line-height: 0.9em; margin: 0px; outline: 0px; padding: 0px; position: absolute; text-size-adjust: 100%; top: 0.25em; vertical-align: baseline;"><svg height="16" version="1.1" viewbox="0 0 16 16" width="16" x="0px" xml:space="preserve" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" y="0px"><g class="nc-icon-wrapper" fill="#444444"><path d="M14.5,15.5h-13c-0.552,0-1-0.448-1-1v-13c0-0.552,0.448-1,1-1h13c0.552,0,1,0.448,1,1v13C15.5,15.052,15.052,15.5,14.5,15.5z" fill="none" stroke-linecap="round" stroke-linejoin="round" stroke-miterlimit="10" stroke="#444444"></path></g></svg></span></span><span class="wprm-recipe-ingredient-amount" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">1</span> <span class="wprm-recipe-ingredient-unit" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">teaspoon</span> <span class="wprm-recipe-ingredient-name" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">baking powder</span></li>
<li class="wprm-recipe-ingredient" style="background: 0px 0px; border: 0px; box-sizing: border-box; color: #333333; font-family: Helvetica, sans-serif; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px; outline: 0px; padding: 0px; position: relative; text-size-adjust: 100%; vertical-align: baseline;"><span class="wprm-checkbox-container" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;"><span class="wprm-checkbox wprm-checkbox-empty" style="background: 0px 0px; border: 0px; box-sizing: border-box; cursor: pointer; display: inline-block; font-size: 18.9px; left: -1.3em; line-height: 0.9em; margin: 0px; outline: 0px; padding: 0px; position: absolute; text-size-adjust: 100%; top: 0.25em; vertical-align: baseline;"><svg height="16" version="1.1" viewbox="0 0 16 16" width="16" x="0px" xml:space="preserve" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" y="0px"><g class="nc-icon-wrapper" fill="#444444"><path d="M14.5,15.5h-13c-0.552,0-1-0.448-1-1v-13c0-0.552,0.448-1,1-1h13c0.552,0,1,0.448,1,1v13C15.5,15.052,15.052,15.5,14.5,15.5z" fill="none" stroke-linecap="round" stroke-linejoin="round" stroke-miterlimit="10" stroke="#444444"></path></g></svg></span></span><span class="wprm-recipe-ingredient-amount" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">1 and 1/2</span> <span class="wprm-recipe-ingredient-unit" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">cups</span> <span class="wprm-recipe-ingredient-name" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">shredded low-moisture part-skim mozzarella</span></li>
<li class="wprm-recipe-ingredient" style="background: 0px 0px; border: 0px; box-sizing: border-box; color: #333333; font-family: Helvetica, sans-serif; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px; outline: 0px; padding: 0px; position: relative; text-size-adjust: 100%; vertical-align: baseline;"><span class="wprm-checkbox-container" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;"><span class="wprm-checkbox wprm-checkbox-empty" style="background: 0px 0px; border: 0px; box-sizing: border-box; cursor: pointer; display: inline-block; font-size: 18.9px; left: -1.3em; line-height: 0.9em; margin: 0px; outline: 0px; padding: 0px; position: absolute; text-size-adjust: 100%; top: 0.25em; vertical-align: baseline;"><svg height="16" version="1.1" viewbox="0 0 16 16" width="16" x="0px" xml:space="preserve" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" y="0px"><g class="nc-icon-wrapper" fill="#444444"><path d="M14.5,15.5h-13c-0.552,0-1-0.448-1-1v-13c0-0.552,0.448-1,1-1h13c0.552,0,1,0.448,1,1v13C15.5,15.052,15.052,15.5,14.5,15.5z" fill="none" stroke-linecap="round" stroke-linejoin="round" stroke-miterlimit="10" stroke="#444444"></path></g></svg></span></span><span class="wprm-recipe-ingredient-amount" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">1</span> <span class="wprm-recipe-ingredient-unit" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">ounce</span> <span class="wprm-recipe-ingredient-name" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">cream cheese, cubed</span></li>
<li class="wprm-recipe-ingredient" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-family: Helvetica, sans-serif; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px; outline: 0px; padding: 0px; position: relative; text-size-adjust: 100%; vertical-align: baseline;"><span class="wprm-checkbox-container" style="background: 0px 0px; border: 0px; box-sizing: border-box; color: #333333; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span class="wprm-checkbox wprm-checkbox-empty" style="background: 0px 0px; border: 0px; box-sizing: border-box; cursor: pointer; display: inline-block; font-size: 18.9px; left: -1.3em; line-height: 0.9em; margin: 0px; outline: 0px; padding: 0px; position: absolute; text-size-adjust: 100%; top: 0.25em; vertical-align: baseline;"><svg height="16" version="1.1" viewbox="0 0 16 16" width="16" x="0px" xml:space="preserve" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" y="0px"><g class="nc-icon-wrapper" fill="#444444"><path d="M14.5,15.5h-13c-0.552,0-1-0.448-1-1v-13c0-0.552,0.448-1,1-1h13c0.552,0,1,0.448,1,1v13C15.5,15.052,15.052,15.5,14.5,15.5z" fill="none" stroke-linecap="round" stroke-linejoin="round" stroke-miterlimit="10" stroke="#444444"></path></g></svg></span></span><span class="wprm-recipe-ingredient-amount" style="background: 0px 0px; border: 0px; box-sizing: border-box; color: #333333; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1</span><span style="color: #333333;"> </span><span class="wprm-recipe-ingredient-name" style="background: 0px 0px; border: 0px; box-sizing: border-box; color: #333333; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">large egg</span><span style="color: #333333;"> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; opacity: 0.7; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">beaten, be sure egg is at room temperature</span></li>
<li class="wprm-recipe-ingredient" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-family: Helvetica, sans-serif; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px; outline: 0px; padding: 0px; position: relative; text-size-adjust: 100%; vertical-align: baseline;"><span class="wprm-checkbox-container" style="background: 0px 0px; border: 0px; box-sizing: border-box; color: #333333; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span class="wprm-checkbox wprm-checkbox-empty" style="background: 0px 0px; border: 0px; box-sizing: border-box; cursor: pointer; display: inline-block; font-size: 18.9px; left: -1.3em; line-height: 0.9em; margin: 0px; outline: 0px; padding: 0px; position: absolute; text-size-adjust: 100%; top: 0.25em; vertical-align: baseline;"><svg height="16" version="1.1" viewbox="0 0 16 16" width="16" x="0px" xml:space="preserve" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" y="0px"><g class="nc-icon-wrapper" fill="#444444"><path d="M14.5,15.5h-13c-0.552,0-1-0.448-1-1v-13c0-0.552,0.448-1,1-1h13c0.552,0,1,0.448,1,1v13C15.5,15.052,15.052,15.5,14.5,15.5z" fill="none" stroke-linecap="round" stroke-linejoin="round" stroke-miterlimit="10" stroke="#444444"></path></g></svg></span></span><span class="wprm-recipe-ingredient-name" style="background: 0px 0px; border: 0px; box-sizing: border-box; color: #333333; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Avocado oil,</span><span style="color: #333333;"> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; opacity: 0.7; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">olive oil, or ghee, for oiling your hands</span></li>
</ul>
</div>
</div>
</h3>
<h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold" style="background: 0px 0px; border: 0px; box-sizing: border-box; clear: none; color: black; font-family: Helvetica, sans-serif; font-size: 1em; font-variant: normal; font-weight: bold; letter-spacing: normal; line-height: 1.3em; margin: 0.8em 0px 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; text-transform: none; vertical-align: baseline;">
Garlic Cream Sauce:</h4>
<h3 style="text-align: center;">
<div class="wprm-recipe-ingredients-container wprm-block-text-normal" style="-webkit-text-stroke-width: 0px; background: 0px 0px rgb(250, 250, 250); border: 0px; box-sizing: border-box; color: #333333; font-family: Helvetica, sans-serif; font-size: 18.9px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; outline: 0px; padding: 0px; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-size-adjust: 100%; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;">
<div class="wprm-recipe-ingredient-group" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">
<ul class="wprm-recipe-ingredients" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; line-height: 26px; list-style: disc; margin-block-end: 0px; margin-block-start: 0px; margin-block: 0px; margin: 0px; outline: 0px; padding-inline-start: 0px; padding: 0px 0px 23px 1em; text-size-adjust: 100%; vertical-align: baseline;">
<li class="wprm-recipe-ingredient" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-family: Helvetica, sans-serif; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px; outline: 0px; padding: 0px; position: relative; text-size-adjust: 100%; vertical-align: baseline;"><span class="wprm-checkbox-container" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;"><span class="wprm-checkbox wprm-checkbox-empty" style="background: 0px 0px; border: 0px; box-sizing: border-box; cursor: pointer; display: inline-block; font-size: 18.9px; left: -1.3em; line-height: 0.9em; margin: 0px; outline: 0px; padding: 0px; position: absolute; text-size-adjust: 100%; top: 0.25em; vertical-align: baseline;"><svg height="16" version="1.1" viewbox="0 0 16 16" width="16" x="0px" xml:space="preserve" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" y="0px"><g class="nc-icon-wrapper" fill="#444444"><path d="M14.5,15.5h-13c-0.552,0-1-0.448-1-1v-13c0-0.552,0.448-1,1-1h13c0.552,0,1,0.448,1,1v13C15.5,15.052,15.052,15.5,14.5,15.5z" fill="none" stroke-linecap="round" stroke-linejoin="round" stroke-miterlimit="10" stroke="#444444"></path></g></svg></span></span><span class="wprm-recipe-ingredient-amount" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">2</span> <span class="wprm-recipe-ingredient-unit" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">tablespoons</span> <span class="wprm-recipe-ingredient-name" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">unsalted butter</span></li>
<li class="wprm-recipe-ingredient" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-family: Helvetica, sans-serif; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px; outline: 0px; padding: 0px; position: relative; text-size-adjust: 100%; vertical-align: baseline;"><span class="wprm-checkbox-container" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;"><span class="wprm-checkbox wprm-checkbox-empty" style="background: 0px 0px; border: 0px; box-sizing: border-box; cursor: pointer; display: inline-block; font-size: 18.9px; left: -1.3em; line-height: 0.9em; margin: 0px; outline: 0px; padding: 0px; position: absolute; text-size-adjust: 100%; top: 0.25em; vertical-align: baseline;"><svg height="16" version="1.1" viewbox="0 0 16 16" width="16" x="0px" xml:space="preserve" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" y="0px"><g class="nc-icon-wrapper" fill="#444444"><path d="M14.5,15.5h-13c-0.552,0-1-0.448-1-1v-13c0-0.552,0.448-1,1-1h13c0.552,0,1,0.448,1,1v13C15.5,15.052,15.052,15.5,14.5,15.5z" fill="none" stroke-linecap="round" stroke-linejoin="round" stroke-miterlimit="10" stroke="#444444"></path></g></svg></span></span><span class="wprm-recipe-ingredient-amount" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">2</span> <span class="wprm-recipe-ingredient-name" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">large cloves garlic</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; opacity: 0.7; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">crushed or minced</span></li>
<li class="wprm-recipe-ingredient" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-family: Helvetica, sans-serif; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px; outline: 0px; padding: 0px; position: relative; text-size-adjust: 100%; vertical-align: baseline;"><span class="wprm-checkbox-container" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;"><span class="wprm-checkbox wprm-checkbox-empty" style="background: 0px 0px; border: 0px; box-sizing: border-box; cursor: pointer; display: inline-block; font-size: 18.9px; left: -1.3em; line-height: 0.9em; margin: 0px; outline: 0px; padding: 0px; position: absolute; text-size-adjust: 100%; top: 0.25em; vertical-align: baseline;"><svg height="16" version="1.1" viewbox="0 0 16 16" width="16" x="0px" xml:space="preserve" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" y="0px"><g class="nc-icon-wrapper" fill="#444444"><path d="M14.5,15.5h-13c-0.552,0-1-0.448-1-1v-13c0-0.552,0.448-1,1-1h13c0.552,0,1,0.448,1,1v13C15.5,15.052,15.052,15.5,14.5,15.5z" fill="none" stroke-linecap="round" stroke-linejoin="round" stroke-miterlimit="10" stroke="#444444"></path></g></svg></span></span>1 <span class="wprm-recipe-ingredient-unit" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">ounce</span> <span class="wprm-recipe-ingredient-name" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">cream cheese</span></li>
<li class="wprm-recipe-ingredient" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-family: Helvetica, sans-serif; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px; outline: 0px; padding: 0px; position: relative; text-size-adjust: 100%; vertical-align: baseline;"><span class="wprm-checkbox-container" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;"><span class="wprm-checkbox wprm-checkbox-empty" style="background: 0px 0px; border: 0px; box-sizing: border-box; cursor: pointer; display: inline-block; font-size: 18.9px; left: -1.3em; line-height: 0.9em; margin: 0px; outline: 0px; padding: 0px; position: absolute; text-size-adjust: 100%; top: 0.25em; vertical-align: baseline;"><svg height="16" version="1.1" viewbox="0 0 16 16" width="16" x="0px" xml:space="preserve" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" y="0px"><g class="nc-icon-wrapper" fill="#444444"><path d="M14.5,15.5h-13c-0.552,0-1-0.448-1-1v-13c0-0.552,0.448-1,1-1h13c0.552,0,1,0.448,1,1v13C15.5,15.052,15.052,15.5,14.5,15.5z" fill="none" stroke-linecap="round" stroke-linejoin="round" stroke-miterlimit="10" stroke="#444444"></path></g></svg></span></span><span class="wprm-recipe-ingredient-amount" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">1/2 cup</span> <span class="wprm-recipe-ingredient-name" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">heavy whipping cream</span></li>
<li class="wprm-recipe-ingredient" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-family: Helvetica, sans-serif; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px; outline: 0px; padding: 0px; position: relative; text-size-adjust: 100%; vertical-align: baseline;"><span class="wprm-checkbox-container" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;"><span class="wprm-checkbox wprm-checkbox-empty" style="background: 0px 0px; border: 0px; box-sizing: border-box; cursor: pointer; display: inline-block; font-size: 18.9px; left: -1.3em; line-height: 0.9em; margin: 0px; outline: 0px; padding: 0px; position: absolute; text-size-adjust: 100%; top: 0.25em; vertical-align: baseline;"><svg height="16" version="1.1" viewbox="0 0 16 16" width="16" x="0px" xml:space="preserve" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" y="0px"><g class="nc-icon-wrapper" fill="#444444"><path d="M14.5,15.5h-13c-0.552,0-1-0.448-1-1v-13c0-0.552,0.448-1,1-1h13c0.552,0,1,0.448,1,1v13C15.5,15.052,15.052,15.5,14.5,15.5z" fill="none" stroke-linecap="round" stroke-linejoin="round" stroke-miterlimit="10" stroke="#444444"></path></g></svg></span></span></li>
<li class="wprm-recipe-ingredient" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px; outline: 0px; padding: 0px; position: relative; text-size-adjust: 100%; vertical-align: baseline;"><span class="wprm-recipe-ingredient-name" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">1/2 cup of ricotta cheese</span></li>
<li class="wprm-recipe-ingredient" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px; outline: 0px; padding: 0px; position: relative; text-size-adjust: 100%; vertical-align: baseline;"><span class="wprm-checkbox-container" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;"><span class="wprm-checkbox wprm-checkbox-empty" style="background: 0px 0px; border: 0px; box-sizing: border-box; cursor: pointer; display: inline-block; font-size: 18.9px; left: -1.3em; line-height: 0.9em; margin: 0px; outline: 0px; padding: 0px; position: absolute; text-size-adjust: 100%; top: 0.25em; vertical-align: baseline;"><svg height="16" version="1.1" viewbox="0 0 16 16" width="16" x="0px" xml:space="preserve" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" y="0px"><g class="nc-icon-wrapper" fill="#444444"><path d="M14.5,15.5h-13c-0.552,0-1-0.448-1-1v-13c0-0.552,0.448-1,1-1h13c0.552,0,1,0.448,1,1v13C15.5,15.052,15.052,15.5,14.5,15.5z" fill="none" stroke-linecap="round" stroke-linejoin="round" stroke-miterlimit="10" stroke="#444444"></path></g></svg></span></span></li>
<li class="wprm-recipe-ingredient" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-family: Helvetica, sans-serif; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px; outline: 0px; padding: 0px; position: relative; text-size-adjust: 100%; vertical-align: baseline;"><span class="wprm-recipe-ingredient-name" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">1/8<span style="font-size: 18.9px;"> </span><span class="wprm-recipe-ingredient-unit" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">teaspoon</span><span style="font-size: 18.9px;"> </span><span class="wprm-recipe-ingredient-name" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">black pepper</span><br />1<span style="font-size: 18.9px;"> </span><span class="wprm-recipe-ingredient-unit" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">teaspoon</span><span style="font-size: 18.9px;"> fresh or </span><span class="wprm-recipe-ingredient-name" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">dried parsley flakes</span></span></li>
</ul>
</div>
</div>
</h3>
<h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold" style="background: 0px 0px; border: 0px; box-sizing: border-box; clear: none; color: black; font-family: Helvetica, sans-serif; font-size: 1em; font-variant: normal; font-weight: bold; letter-spacing: normal; line-height: 1.3em; margin: 0.8em 0px 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; text-transform: none; vertical-align: baseline;">
Other:</h4>
<h3 style="text-align: center;">
<div class="wprm-recipe-ingredients-container wprm-block-text-normal" style="background: 0px 0px rgb(250, 250, 250); border: 0px; box-sizing: border-box; color: #333333; font-family: Helvetica, sans-serif; font-size: 18.9px; font-weight: 400; margin: 0px; outline: 0px; padding: 0px; text-align: left; text-size-adjust: 100%; vertical-align: baseline;">
<div class="wprm-recipe-ingredient-group" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">
<ul class="wprm-recipe-ingredients" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; line-height: 26px; list-style-image: initial; list-style-position: initial; margin-block-end: 0px; margin-block-start: 0px; margin-block: 0px; margin: 0px; outline: 0px; padding-inline-start: 0px; padding: 0px 0px 23px 1em; text-size-adjust: 100%; vertical-align: baseline;">
<li class="wprm-recipe-ingredient" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px; outline: 0px; padding: 0px; position: relative; text-size-adjust: 100%; vertical-align: baseline;"><span class="wprm-checkbox-container" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;"><span class="wprm-checkbox wprm-checkbox-empty" style="background: 0px 0px; border: 0px; box-sizing: border-box; cursor: pointer; display: inline-block; font-size: 18.9px; left: -1.3em; line-height: 0.9em; margin: 0px; outline: 0px; padding: 0px; position: absolute; text-size-adjust: 100%; top: 0.25em; vertical-align: baseline;"><svg height="16" version="1.1" viewbox="0 0 16 16" width="16" x="0px" xml:space="preserve" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" y="0px"><g class="nc-icon-wrapper" fill="#444444"><path d="M14.5,15.5h-13c-0.552,0-1-0.448-1-1v-13c0-0.552,0.448-1,1-1h13c0.552,0,1,0.448,1,1v13C15.5,15.052,15.052,15.5,14.5,15.5z" fill="none" stroke-linecap="round" stroke-linejoin="round" stroke-miterlimit="10" stroke="#444444"></path></g></svg></span></span>8 <span class="wprm-recipe-ingredient-unit" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">ounces</span> fresh <span class="wprm-recipe-ingredient-name" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">mozzarella, thinly sliced, drained on paper towels</span></li>
<li class="wprm-recipe-ingredient" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px; outline: 0px; padding: 0px; position: relative; text-size-adjust: 100%; vertical-align: baseline;"><span class="wprm-checkbox-container" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;"><span class="wprm-checkbox wprm-checkbox-empty" style="background: 0px 0px; border: 0px; box-sizing: border-box; cursor: pointer; display: inline-block; font-size: 18.9px; left: -1.3em; line-height: 0.9em; margin: 0px; outline: 0px; padding: 0px; position: absolute; text-size-adjust: 100%; top: 0.25em; vertical-align: baseline;"><svg height="16" version="1.1" viewbox="0 0 16 16" width="16" x="0px" xml:space="preserve" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" y="0px"><g class="nc-icon-wrapper" fill="#444444"><path d="M14.5,15.5h-13c-0.552,0-1-0.448-1-1v-13c0-0.552,0.448-1,1-1h13c0.552,0,1,0.448,1,1v13C15.5,15.052,15.052,15.5,14.5,15.5z" fill="none" stroke-linecap="round" stroke-linejoin="round" stroke-miterlimit="10" stroke="#444444"></path></g></svg></span></span>6 ounces cooked spinach, sauteed in olive oil, drained on paper towels</li>
<li class="wprm-recipe-ingredient" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: none; margin: 0px 0px 0px 32px; outline: 0px; padding: 0px; position: relative; text-size-adjust: 100%; vertical-align: baseline;"><span class="wprm-checkbox-container" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;"><span class="wprm-checkbox wprm-checkbox-empty" style="background: 0px 0px; border: 0px; box-sizing: border-box; cursor: pointer; display: inline-block; font-size: 18.9px; left: -1.3em; line-height: 0.9em; margin: 0px; outline: 0px; padding: 0px; position: absolute; text-size-adjust: 100%; top: 0.25em; vertical-align: baseline;"><svg height="16" version="1.1" viewbox="0 0 16 16" width="16" x="0px" xml:space="preserve" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" y="0px"><g class="nc-icon-wrapper" fill="#444444"><path d="M14.5,15.5h-13c-0.552,0-1-0.448-1-1v-13c0-0.552,0.448-1,1-1h13c0.552,0,1,0.448,1,1v13C15.5,15.052,15.052,15.5,14.5,15.5z" fill="none" stroke-linecap="round" stroke-linejoin="round" stroke-miterlimit="10" stroke="#444444"></path></g></svg></span></span>6 cherry tomatoes, sliced in half<br />Parmigiano-Reggiano, grated to taste, for garnish (optional)<br />4 ounces of thinly sliced prosciutto, for garnish (optional)<br />red pepper flakes, for garnish (optional)</li>
</ul>
</div>
</div>
</h3>
<h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; clear: none; font-family: Helvetica, sans-serif; font-size: 1.2em; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 1.3em; margin: 1.2em 0px 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">
Instructions</h3>
<h3 style="text-align: center;">
<div class="wprm-recipe-instructions-container wprm-block-text-normal" style="background: 0px 0px rgb(250, 250, 250); border: 0px; box-sizing: border-box; color: #333333; font-family: Helvetica, sans-serif; font-size: 18.9px; font-weight: 400; margin: 0px; outline: 0px; padding: 0px; text-align: left; text-size-adjust: 100%; vertical-align: baseline;">
<div class="wprm-recipe-instruction-group" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">
<ul class="wprm-recipe-instructions" style="background: 0px 0px; border: 0px; box-sizing: border-box; font-size: 18.9px; line-height: 26px; list-style-image: initial; list-style-position: initial; margin-block-end: 0px; margin-block-start: 0px; margin-block: 0px; margin: 0px; outline: 0px; padding-inline-start: 0px; padding: 0px 0px 23px 1em; text-size-adjust: 100%; vertical-align: baseline;">
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For the pizza dough, preheat oven to 425F. If you have a baking stone, place it in the center of the oven to preheat.</div>
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Add the yeast and warm water to a small bowl and stir to combine. Set aside until foamy, about 5 to 10 minutes.</div>
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Whisk together the almond flour, psyllium husk powder, and baking powder in a medium bowl and set aside.</div>
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<span style="background-color: initial; font-size: 1em;">Make the garlic cream sauce. To do so, heat the butter in a small sauce pan over medium heat. Once melted, add the garlic and cook 1 minute, stirring constantly. Add the cream cheese, heavy whipping cream, ricotta, dried parsley flakes, and black pepper - whisking until the sauce is smooth. Cook over low heat. Reduce the sauce until it has thickened. Turn off the heat. </span></div>
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<span style="background-color: initial; font-size: 1em;">Add the mozzarella and cream cheese to a large microwave-safe bowl. Microwave for 60 seconds and then give it a stir, and continue microwaving in 20-second increments until the cheese is fully melted and combined when stirred. </span>Stir the yeast mixture into the melted cheese until combined with a silicon spatula being sure to really work it in well, and then stir in the beaten egg until combined. Stir in the almond flour mixture until it forms a dough, pressing with the sides of the spatula.</div>
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Oil your hands and knead the dough a couple times until it comes together as a ball. Then flatten into a disc. </div>
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Roll the dough out between 2 pieces of parchment paper to a 12-inch circle. Poke the dough in several places with a fork.</div>
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Transfer the dough circle with its parchment paper beneath it onto the preheated baking stone and bake until it’s starting to turn golden brown in spots, about 6 - 8 minutes. If using a cookie sheet instead of a baking stone, cook 8 - 10 minutes.</div>
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To make the pizza, leave the oven on 425F and leave the pizza stone in the center of the oven.</div>
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<span style="font-size: 18.9px;">Once the crust is pre-baked, spread the garlic cream sauce on top. </span></div>
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Place your cooked spinach leaves, fresh mozzarella slice, and cherry tomatoes, arranging them decoratively on top</div>
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Slide the pizza onto the pizza stone in the 425F oven and bake until the cheese is melted, and the cream sauce is set about 8 to 10 minutes.</div>
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Sprinkle grated parmigiano on top. Arrange prosciutto slices evenly & decoratively. I like to roll them, but you can do it any way you like. Sprinkle red pepper flakes and/or additional parsley. Slice with a pizza cutter into wedges. Mangia.<br />
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Lori Gomezhttp://www.blogger.com/profile/05569806921410155798noreply@blogger.com1tag:blogger.com,1999:blog-7165296341294075905.post-21466491556629134372017-04-11T16:53:00.002-07:002017-04-12T00:36:47.265-07:00Shaken And Stirred - Easy Skillet Spinach Mushroom Frittata with Chevre<div dir="ltr" style="text-align: left;" trbidi="on">
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One of the many unique features of living in San Francisco that makes it seem like an earthly paradise is its dramatic and visually stunning topography. Every tourist who has ever snapped a picture with her iPhone goes home with glorious shots which Ansel Adams would have proudly displayed; though, of course, they would have done it with devices & techniques that would have his light meter spinning in its grave: like... sticking a cellphone out of the rental car's sunroof while driving down the coastal highway and blindly snapping away.<br />
Don't scoff, you know you've done it too.<br />
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Why can these untutored, landlocked philistines from the center of the continent take such amazing photos? Because the S.F. Bay Area is just that beautiful! No photographic artistry is required. I won't subject you to long descriptive passages of its majestic hills and sparkling bay views; the wispy finger-like projections of mist that slowly enshroud the unsuspecting city in a veil of fog and mystery on a warm summer day or the rows of houses, standing like lines of colorful dominoes, impossibly perched on top of the steepest slopes. No, I won't try. I couldn't do it justice. But Nature must have its little jokes and all of this topographical splendor comes at a price: earthquakes.<br />
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The few times a native New Yorker (like me ) thinks about the earth moving she (or he) associates it with incredible lovemaking. As the lyric in the Roberta Flack song "The First Time Ever I Saw Your Face" suggests: "...the first time ever I lay with you, I felt the earth move in my head ...", the earth moving should be thought of metaphorically in association with that beautiful feeling of romantic euphoria and sexual ecstasy. Not so when you leave the <span class="blsp-spelling-error" id="SPELLING_ERROR_1">terra</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2">firma</span> of the northeast and head out to the wild west where the ground bucks like a bad-tempered bronco at a rodeo. When people say they felt the earth move in the bay area, they are being anything but poetic.<br />
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Of course, after years of living in earthquake country, I am now a grizzled old veteran of non-erotically induced earth movements. I've felt the occasional jolt over the years but I never immediately recognized it as an earthquake. After each one, it has always taken me some time to actually attribute the tremors to its source because each event was so brief and unassuming that I never became alarmed. In my poor prosaic mind, so firmly grounded (pardon the pun) in <span class="blsp-spelling-error" id="SPELLING_ERROR_3">east coast</span> sensibilities, you should reflexively register fear any time the ground beneath your feet moves and you're not on a treadmill at the gym. It's an autonomic, visceral reaction to real danger, right? But as I said, I faced these aforementioned earth tremors blithely; and even thought of them as an exciting part of SF living: it gives you something to talk about with your hairdresser that day other than your split ends. Until today......<br />
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At 4:42 am this morning, I was startled into wakefulness by my bed doing its best imitation of a wine cork being tossed around in the Pacific Ocean. As I clutched the <span class="blsp-spelling-error" id="SPELLING_ERROR_4">bedcovers</span> and rode the wave for 7 or 8 seconds (though it seemed a lot longer), I heard the pocket door that partitions my bedroom from the rest of the master suite rattle like skeletons in a presidential candidate's closet. Needless to say, I instantly recognized this experience for what it really was: an honest-to-goodness, make-no-mistake-about-it, bone-rattling earthquake. Although for half of a mad second (my denial machine running full-throttle), I did think it could be the harbinger of the demonic possession of my soul. After all, I am a fanciful, somewhat neurotic, former catholic schoolgirl turned atheist who being all alone in the house and, it being a week before Easter, rented the movie "The Exorcism of Emily Rose" where the heroine's unfortunate dilemma began in precisely the same bed-shaking manner. Enough said.<br />
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The point, which I have finally gotten around to, is that I was scared out of my wits (hence the demonic possession delusion), hobbled out of bed with my bad right knee (don't ask) and did what every modern, enlightened, concerned citizen does in the wake of such an incident... turned on the local news station so some talking head in a bad suit could confirm the obvious. Silly, isn't it? But it has become a reflexive response to all disasters, real or perceived.<br />
Did I try to take cover under a doorway or heavy piece of furniture? Check the boiler room or stove for leaks? Survey all or any damage? No, instead I sat quietly trembling in my dressing room and watched some poor <span class="blsp-spelling-error" id="SPELLING_ERROR_7">KRON</span> anchor-schnook (with Walter <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Konchrite</span> aspirations who would be lucky to anchor the evening news for some NBC affiliate in Peoria) tell me what I already knew: an earthquake had hit the SF bay area. Of course, he informed me that it registered as a <span style="font-style: italic; font-weight: bold;">minor</span> 4.2 quake on the Hayward Fault with its epicenter somewhere east of the bay; something I myself could not possibly confirm having lost my Richter scale during the move into our new home.<br />
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Feeling accomplished and secure in the knowledge that this thing that jolted me out of my bed was not the arrival of Armageddon , I had a brief look around. When I was satisfied that nothing was damaged (in fact, surprisingly, nothing had even been disturbed), I hobbled back to my bed, put on my blinders and earplugs and passed out until mid-morning.<br />
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Somehow when I finally arose later that morning to a bright sunny day, instead of booking the next flight out of town, I awoke hungry and felt inspired to create a mini-quake of my own for breakfast. (Welcome to the left-coast where reality is just an alternate universe and everything always seems better in the light of a beautiful dawn. Must be something in the water.)<br />
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What better way to commemorate my first true ground-shaking San Francisco experience than with a post-earthquake repast that combines the bounty of the bay area's summer produce with a cooking technique that celebrates the spirit of that quintessentially Californian force of nature that makes us shake, rattle and roll: the Hayward Fault? Can you guess what I wanted for breakfast?.... Scrambled eggs, of course! As an ode to my scrambled brains. But in true San Francisco fashion, we will gussy the eggs up a bit with seasonal local produce to give them some gourmet cache while still keeping them humble and accessible to all who can wield a cast-iron skillet with a nod to France who offers grand cuisine with <span class="blsp-spelling-error" id="SPELLING_ERROR_9">liberte</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_10">egalite</span> and <span class="blsp-spelling-error" id="SPELLING_ERROR_11">fraternite</span> (and many earth movements of the more carnal variety), I offer you: <span style="background-color: white; color: #1d2129; font-family: "times" , "times new roman" , serif; letter-spacing: -0.24px;"><br /></span><br />
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A spinach, shiitake mushroom, shallots and truffled chevre 4 egg frittata to be exact.<br />
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Uber-easy to make and also relatively cost efficient. Can feed four people. I myself only ate 1/4 of this and shall enjoy it for breakfast tomorrow, too. Frittatas reheat magnificently in the microwave without becoming rubbery.
The frittata is the less precious cousin of the French omelette. In fact, a frittata is heartier, healthier and more satisfying than its famous cousin. As a cook, you have more margin for error. I actually prefer frittatas, I can load them up more, they are the lazy woman's open-face omelette... Eggs qua eggs have never been my favorite protein. I have never fried an egg, nor eaten a fried egg. I have only just learned to eat boiled eggs (in Nicoise salads drowning in aioli), yet I do enjoy eggs scrambled or baked as custards, something about the integrated whole of the egg appeals to me.. its transcendence from embryo to luscious meal is alchemical. Making true omelettes is an active meditation. To keep the omelette thin and crepe-like is a science more than an art. You have the heat low, keep the curds stirring slowly, evenly and constantly until the heat slowly denatures and coagulates the protein. It takes a while. Too high a heat without enough motion and the skin will wrinkle and brown.. If you like fluffier more American-style omelets, you can start out with a higher heat, stir faster to incorporate more air, then lower the heat to avoid scorching. A scorched omelette has gotten many a budding apprentice cook hit with a hot frying pan in ye olde French restaurants of yore... probably still does.<br />
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Frittatas, on the other hand, are more forgiving, less exacting. The word “frittata,” derives from the Italian verb “friggere,” or “to fry,” connoting the simplicity and pleasures of cucina povera—the “humble cuisine” that most of us innately embrace. Egg is the base. With its high protein and mineral content, easy availability and low cost, eggs are an essential part of the diet almost everywhere in the world. From China and Southeast Asia to to Japan to India and Iran, up to the Maghreb, Spain, France, and Italy some kind of frittata-like dish is prepared. Surprisingly, in Italy, it’s rare to find a restaurant that offers frittata on its menu; it’s the quintessential home food. I never found one... in fact, when I traveled through the country from Alba all the way down to Capri and back again, breakfast was invariably coffee and pastries, little bit of fruit. Our super-sized omelettes may have served as dinner or lunch but never breakfast.<br />
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Naturally, the tastiest frittate are made with the best eggs—farm fresh with luscious, orange yolks. City-living doesn't allow for it, sadly. But, of course, eggs are just the beginning; the most distinctive aspect of the Italian frittata compared to similar preparations is the creative and imaginative use of all kinds of ingredients. The ingredients of an omelette are gently placed into the beaten eggs as they are cooking in the pan. In a frittata, the eggs and ingredients are mixed together, then cooked more slowly. Also, the final shapes are different; an omelette is usually thinner, carefully folded around its ingredients; where a frittata is thicker. filled to the bursting with goodies like a broken pinata. There’s an Italian expression: “hai fatto una frittata,”which loosely translated means: you’ve made quite a mess—or a sequence of mistakes. That expression no doubt comes from the fact that it often happens that a frittata is made on the spur of the moment: a last-minute decision made when you don’t have the time to go grocery shopping and the refrigerator seems bare. But all those odds and ends and leftovers in your fridge can make for a great frittata. In fact, in Italy, sometimes before serving lunch or dinner, a small portion of the meal is purposely put aside for a frittata the next day making delicious frittate with leftover pasta or rice (with or without sauce or seasoning). Also, a frittata is a perfect way to entice children into eating vegetables or conversely teach people like me who are not overly fond of eggs to eat eggs... To me, eggs are merely the vehicle for the luscious filling. It can be tastier hours later, eaten at room temperature, or enjoyed the next day, with a side of arugula. When stored in the fridge, be sure to wrap your frittata in plastic wrap and then put your frittata in an airtight plastic container, as water and humidity can ruin the taste. Remember: any greens or veggies you add into the frittata must first be sautéed, in order to eliminate most of their water. As for whether to use butter or extra-virgin olive oil—I use both - besides just personal preference, you should also consider which of those tastes marries best with the other ingredients you’re using in the dish. I used what I had on hand, but if I had my druthers, I would have added lovely red peppers to this dish as another aromatic. This will serve four people admirably, especially with a simply dressed tossed salad of arugula. You can easily double the ingredients, however, and use the same pan.<br />
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<span style="font-weight: bold;">Easy Skillet Spinach Mushroom Frittata with Chevre</span></h2>
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<span style="font-weight: bold;"><br /><br /><br /><br />Note: </span><span style="font-weight: bold;">This recipe requires 1 well-seasoned 9" or 10" </span><span style="font-weight: bold;">cast-</span><span style="font-weight: bold;">iron skillet for the eggs, a <span class="blsp-spelling-error" id="SPELLING_ERROR_12">pre</span>-heated oven, 35 minutes of cooking time and, ideally, room temperature ingredients. If you don't have a high quality</span><span style="font-weight: bold;"> </span><span style="font-weight: bold;">cast-iron skillet, run out to your nearest William <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Sonoma</span> (another S.F. classic) and buy one. Le Creuset is my favorite. They last a lifetime, come in the sweetest colors, and are indispensable to the home cook.</span><br />
<span style="font-weight: bold;"><br />Don't try to substitute the cast-iron skillet with a stainless steel or aluminum saute pan. Their bottoms and sides are not thick enough to form the desired texture of the crust. Instead, try using a well-oiled (or buttered) 9" round glass or ceramic baking dish. The spinach mixture will still need to be sauteed in a pan and then placed in your baking dish with the egg custard mixture before baking. </span><br />
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<span style="font-weight: bold;">Ingredients</span></h3>
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<span style="font-weight: bold;"><br />For the custard:</span><br />
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<li>4 large eggs, lightly beaten, but white and yolk fully incorporated</li>
<li>1/2 cup half & half or heavy cream</li>
<li>1/8 teaspoon of freshly grated nutmeg (optional)</li>
<li>4 leaves of fresh basil, cut into <span class="blsp-spelling-error" id="SPELLING_ERROR_16">chiffonade</span></li>
<li>2 sprigs of fresh Italian parsley, leaves only, finely chopped</li>
<li>4 oz. of chevre (mine was truffled) or lovely ricotta, or freshly grated aged cheddar, <span class="blsp-spelling-error" id="SPELLING_ERROR_17">gruyere</span> or <span class="blsp-spelling-error" id="SPELLING_ERROR_18">fontina</span> (use a good melting cheese)</li>
<li>salt and pepper to taste</li>
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<span style="font-weight: bold;">For the spinach mixture:</span><br />
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<li>6 oz. of baby spinach leaves, coarsely chopped</li>
<li>2 shallots, finely sliced</li>
<li>1/4 lb of shiitake mushrooms (substitute any mushroom you like)</li>
<li>2 tablespoons of extra-virgin olive oil</li>
<li>1 tablespoon of unsalted butter (preferably a <span class="blsp-spelling-error" id="SPELLING_ERROR_21">european</span>-style butter with a higher fat content. I like Kerrygold brand - it's an Irish butter made from grass-fed cows)</li>
<li>salt and pepper to taste</li>
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<span style="font-weight: bold;">For the crust:</span><br />
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<li>1 La <span class="blsp-spelling-error" id="SPELLING_ERROR_23">Brea</span> Rosemary Olive Oil <span class="blsp-spelling-error" id="SPELLING_ERROR_24">boule</span> , brushed lightly with extra-virgin olive oil<br />( La Brea is a bakery in Los Angeles whose breads are shipped unbaked to a few select Bay Area markets like Whole Foods and then freshly baked on site before being sold. Thanks to my friend, Nicole, for introducing me to their boule. Our local Acme Bread's Levain Walnut or Rosemary Foccaccia is also a fab substitute. You can use any other brand or flavor of dense, crusty bread.)</li>
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<span style="font-weight: bold;">Directions:</span></h3>
<span style="font-weight: bold;"><br /></span><span style="font-weight: bold;">Preheat oven to 400 degrees</span><br />
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<span style="font-weight: bold;">Heat skillet on medium high heat, when hot, add 2 Tbs. olive oil & 1 tsp. of butter. When butter melts, lower heat to medium then add a couple of grinds of salt( or 1/8 tsp.) followed by the mushrooms. Saute until mushrooms soften, they will absorb the oil, but add more as needed, when mushrooms soften add shallots until shallots are translucent. Add spinach to mixture, stirring well to incorporate the spinach with the aromatics, feel free to add a little extra butter or even a bit of stock, if the spinach mixture appears dry before it fully wilts. Cook spinach until completely wilted, all the moisture has just evaporated out of the mixture. Turn heat to very low; season lightly with salt and pepper, tasting to insure proper flavor. If the mixture still appears watery after the spinach is wilted, blot out any excess liquid with a paper towel.</span><br />
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<span style="font-weight: bold;">Combine the ingredients (except the cheese & herbs) for the custard in a large stainless steel bowl with a wire whisk, incorporating one element at a time. Whip the egg mixture up vigorously until the mixture appears light & foamy then gently fold the cheese, basil and parsley into the custard with a spatula, careful not to deflate the foam.</span><br />
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<span style="font-weight: bold;">Add the remaining butter to the spinach mixture in the skillet; swirling it in to ensure that the entire pan is completely buttered. Now add the custard to the warm spinach mixture, stirring very lightly to evenly distribute it in the pan. Place skillet in the center rack of the preheated oven, turn the oven temperature down to 350 degrees. Bake the eggs for 25-30 minutes until puffy and golden. The center should still be slightly quivering when ready. When done, remove eggs from oven, let stand for 5 minutes.</span><br />
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<span style="font-weight: bold;">When eggs have 5-7 minutes remaining for cooking time, quickly place bread directly on rack in oven and heat until eggs are done and bread is hot & crusty.</span><br />
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<span style="font-weight: bold;">While frittata is resting, heat 4 plates in the microwave for 1 minute.</span><br />
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<span style="font-weight: bold;">While plates are heating, slice bread in half at its equator (horizontally) if you are using a boule. Remove some of the bread from the center of the loaf, leaving the edges intact, cut each half vertically into half again. Place a slice of bread on each warm plate. Cut the quiche into four wedges; carefully nestle each wedge into the warm bread, garnish with extra basil. Or if you don't have a boule, just toast up nice thick slices of bread. </span><br />
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<span style="font-weight: bold;">Serve the frittata with a side of sliced seasonal fruit for breakfast, or a green salad for lunch.</span><br />
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<span style="font-weight: bold;">Serves four normal civilians or two hungry earthquake survivors.</span><br />
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Lori Gomezhttp://www.blogger.com/profile/05569806921410155798noreply@blogger.com0tag:blogger.com,1999:blog-7165296341294075905.post-33736162117319439432017-02-07T22:43:00.000-08:002017-02-08T02:13:54.482-08:00A Jug of Wine, A Conger of the Rising Sun & Thou: Dali Does Food Porn<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "georgia" , "times new roman" , serif;">Need a few novel ideas for your Valentine Day's feast to impress your beloved's discriminating palate? Have a hedonist you'd like to wine and dine? I've got just the tome for you - a voluptuary's guide to culinary delight; replete with recipes and paintings from the man who turned lobsters into telephone receivers, pomegranates into mauling dreamtigers ravishing sleeping naked ladies, and bread into a paraphilia (explaining the use of bread in his paintings thusly: <em>"Bread has always been one of the oldest subjects of fetishism and obsession in my work, the first and the one to which I have remained the most faithful. I painted the same subject 19 years ago. By making a very careful comparison of the two pictures, everyone can study all the history of painting right there, from the linear charm of primitivism to stereoscopic hyper-aestheticism."</em> ).</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Crack open the cover of Les Diners De Gala, Taschen's rerelease of Salvador Dali's 1973 cookbook, and the first thing you will read on the inside flap of the jacket, as you are greeted by his Basket of Bread (painted in 1945), is Dali's declaration: </span><i style="color: #333333;"><span style="font-family: "georgia" , "times new roman" , serif;">"At the age of six I wanted to be a cook. At seven I wanted to be Napoleon. And my ambition has been growing steadily ever since. "</span></i><br />
<i style="color: #333333;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i><span style="font-family: "georgia" , "times new roman" , serif;">Fortunately for us, six decades after his 6th birthday, he decided to indulge his inner gastronomist. This reprint features 136 recipes over 12 chapters, all specially illustrated with erotic etchings and paintings by Dalí. Food and surrealism make for scintillating pillowtalk and the food porn in this book abounds. The opulent dinner parties thrown by Salvador Dalí and his wife and muse, Gala, were the stuff of legend. I watched a snippet of one on Youtube. The hostess is dressed as a unicorn, reclining on a red velvet bed. She's bottle-feeding a lion cub. The host is wearing ear flaps, life-size paper replicas of his head serve as ear muffs. Monkeys dangle from the ballroom's coffered ceilings. It is a benefit for refugee artists. Attended by Hollywood elite stars like Bob Hope, in 1941. Guests are served fish plated inside satin slippers, an engraved cloche is lifted by Bob Hope to reveal a silver platter swarming with live frogs, springing into action. Les Diners de Gala shares some of the delicacies that adorned the tables of these notorious gatherings. It is very much a magic carpet ride to the glamorous past that the Dalis inhabited. Not all the recipes are personal ones, some were contributed by the great chefs of the day. Taschen only just published its handsome facsimile edition this fall. </span><span style="font-family: "georgia" , "times new roman" , serif;"> I </span><span style="font-family: "georgia" , "times new roman" , serif;">myself received a copy of the new edition via Santa this past Christmas. </span><span style="font-family: "georgia" , "times new roman" , serif;">Named for Dali's wife, also a legendary gourmande, it must be one of the most esoteric cookbooks ever created, certainly the most esoteric one I've ever seen - a bit like Escoffier on acid. Signed copies of the original recently fetched as much as $25,000. </span><span style="font-family: "georgia" , "times new roman" , serif;">Let me attempt to describe what you'll encounter within its covers:</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />An index is presented alongside an unctuously melting clock being sliced by a cheese knife. The index boasts twelve chapters divided by course with titles promising everything from autumnal cannibalism (eggs, seafood) to Lilliputian malaise (first courses) to sodomies (meats) to atavistic desoxyribonucleics (veggies) to a chapter entitled "I eat Gala" devoted to aphrodisiacs, full of all manner of enticements because all good cooks should be dab hands at searing sex as well as scallops.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Dali's Les Diners De Gala's Index</span></dd></dl>
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<span style="font-family: "georgia" , "times new roman" , serif;">The index is followed by what the book asserts is Dalinian Gastro Aesthetics <em>"From the Positive Materialism of the 'Physiology of taste of Brillat-Savarin' to the Spirito-Mystic-Monarchic, Catholic, Apostolic, Romanism of a Gastronomical Theology.</em></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">It is Epicureanism elevated to a religion, worshipping the God of the palate. Whilst I am not entirely sure Epicurus would fully embrace his Dionysian excess, Dalí peppers his recipes with wily aphorisms that the great philosopher might espouse like “<em>The jaw is our best tool to grasp philosophical knowledge. Disgust is the ever present watchman of my table, sternly overseeing my meals, obliging me to choose my food with caution"</em><br /><br />Because...<br /><em><br />" I am exalted by all that is edible. Everything begins in the mouth before going elsewhere; with the nerves I hold visceral impulses to be the supreme indicator. My enlightenment is born and propagated through my guts. The jaws of my mind are in perpetual motion."</em></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">And who are we to doubt his wisdom of all things roasted, braised, boiled , masticated and digested? </span><span style="font-family: "georgia" , "times new roman" , serif;">Food like aesthetics is imbued with morality and philosophy here: </span><em style="font-family: georgia, "times new roman", serif;">"I only like to eat what has a clear and intelligible form. If I hate that detestable degrading vegetable called spinach it is because it is shapeless, like Liberty.“The opposite of shapeless spinach is armour. I love eating suits of arms, in fact, I love all shellfish ...I love eating all shellfish,"</em><span style="font-family: "georgia" , "times new roman" , serif;"> Dalí declares, because </span><em style="font-family: georgia, "times new roman", serif;">"</em><em style="font-family: georgia, "times new roman", serif;">only a battle to peel makes it vulnerable to the conquest of our palate." </em><span style="font-family: "georgia" , "times new roman" , serif;">Woodcock flambéed in strong alcohol, and "</span><em style="font-family: georgia, "times new roman", serif;">served in its own excrements,</em><span style="font-family: "georgia" , "times new roman" , serif;">" as prepared in fine Parisian restaurants, "</span><em style="font-family: georgia, "times new roman", serif;">will always remain for me ... the most delicate symbol of true civilization." </em><span style="font-family: "georgia" , "times new roman" , serif;">Take that Marcus Aurelius!</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">After the introduction to Dalinetics, a warning is issued,</span></div>
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<em><span style="font-family: "georgia" , "times new roman" , serif;">“Les diners de Gala is uniquely devoted to the pleasures of taste … If you are a disciple of one of those calorie-counters who turn the joys of eating into a form of punishment, close this book at once; it is too lively, too aggressive, and far too impertinent for you.”—Salvador Dalí</span></em><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">His disclaimer doesn't exaggerate. This book is not for everybody - only the sexy people: equal opportunity omnivores who enjoy wrapping exoticism with decadence in layers of audacity, cream, and puff pastry. Vegans and ascetics need not apply. All of it composed with a spicy tongue en croute planted firmly in your cheek. <br /><br />For example, in the introduction to the eggs and seafood section, forbiddingly titled "les cannibalismes de la-automne" Dali informs us, <i>"The Crayfish of Paracelus has to be served along with the heads or torsos of small hot-blooded martyrs , as a gesture of homage to Gilles de Rais (Giles of Retz) whose most delightful ejaculations were brought about by gazing at the faces of his smooth-cheeked and innocent beheaded little ones, the virginal purity of whom could only have been compared to that of his former comrade-at-arms, the Maid of Orleans."</i> Appetizing, no? <br /><br />Or his intro to the first course which he cheekily titles "les supremes de malaise lilliputiens" where he warns, <i>"Here is the supergelatinous, the flabby, the supersoft, the viscous, the dish desrving a persistent memory, and which is capable of getting hypocritically at your imperialistic stomach the way a real Chinese would do."</i> <br /><br />In the foreword to the meats chapter (les entre-plats sodomises), Dalí writes, "<em>Take a walk among the fossil meats of the Diplodocus,"</em> referring to the long-necked dinosaur. "<em>You will not be permitted to eat rocks, however, I will let you devour—on certain Sundays—some 'icebergs.</em>'"</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">These recipes should inspire avid homecooks to rally round with tongs and pans in their hot frenzied little hands; although some dishes may prove challenging to the average cook's skills, and a well-stocked pantry is a must. This is old school Continental cuisine, whose disciples were raised in temples with Larousse Gastronomique as Holy Scripture. Many dishes were contributed and served by Michelin-starred French chefs from such stellar Paris restaurants of yesteryear as Lasserre, La Tour d’Argent, Maxim’s, and Le Train Bleu. They remain on select Parisian menus. Good taste, however voluptuous, has no expiration date. In making this rare book available to a wide audience, TASCHEN introduces a masterful artwork and a practical cookbook combining to form a polymorphously sensual adventure for the daring modern producer of comestibles. But even if you have no interest in jellying a codfish or dishing up "A Bush Of Crayfish In Viking Herbs", it makes for a magnificent display on your living room coffeetable.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">For Salvador Dalí, food was an endless buffet of symbols and double entendre, a visceral metaphor for pleasure and pain, sex, and politics. <em>“Beauty will be edible,”</em> he once said. <em>“Or will not be at all.”</em> From his famous Lobster Telephone (1936) to his Self-portrait with Grilled Bacon (1941) and Portrait of Gala with Two Lamb Chops in Equilibrium upon Her Shoulder (1934), food featured prominently in much of Dalí’s art, even if not always in its most appetizing light.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">As an artist, Dalí's dietary fetishes - lobsters, eggs, sea urchins- were incorporated into many of his Surrealist paintings. Dali was so obsessed with the symbolic value of the intrauterine that once he built a house and gaily festooned its roof with huge, white eggs as balustrades. Even the melting clock faces in his The Persistence of Memory (1931) were modeled on an oozing wheel of Camembert cheese. Bread, above all, stuffed the artist's imagination. Baguettes promenaded in his paintings along with Pan Catalan and “sodomized” Portuguese bread crumbs. In Paris, he befriended the famed Parisian boulanger Lionel Poilâne and commissioned a birdcage, a chandelier, eventually an entire set of bedroom furniture baked out of bread. <em>“What man cannot do,”</em> goes another Dalí koan, <em>“bread can.”</em></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">Forever a foodie and science junkie, he even found inspiration in the humble cauliflower. Dalí once filled up a white Rolls Royce Phantom II with over 1000 lbs. of cauliflower to study it and drove it from Spain to Paris in December 1955. He later told an audience of 2,000, that he felt compelled to do it because “everything ends up in the cauliflower!" and how fascinated he was by their "logarithmic curve”. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Flip through the pages of Les Diner de Gala and prepare to be mesmerized. Crayfish towers are topped with the torso of Joan of Arc, her amputated arms gushing blood, she trods upon the decapitated heads and bodies of her fellow martyrs. Chickens are trussed with barbed wire. A swan, its head studded with human teeth, is served on a pastry dish. Dalí is there, too, pictured at the swank Parisian restaurant Maxim's, wearing a cranberry crush of a velvet dinner jacket, holding a golden scepter, very much the Roman emperor surrounded by a Rabelaisian feast of his own devising. The twirl of his mustache defying every known law of gravity.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">The recipes themselves, along with their illustrations, are designed to delight, amuse, confound and even repulse: recipes for lamb's brains, tequila and minced almonds mushed into avocado rye toast; tuna, caviar, and lamb shoulder slathered in béchamel, ox snouts sniffing and simmering in puffed pastry shells; a prawn parfait with a crustacean draped atop a frozen custardy confection staring menacingly at the diner; illustrations include a disembodied head with biscuits for hair and a fringe made of a jar of jam sits on a platter alongside a large cube of blue cheese - the sides of which show rabble-rousers in front of a mountain; a desert scene in which a telephone receiver is suspended on a twig over a melting plate holding two fried eggs and a razor blade; a man balancing a peanut (or is it a peach slice? ) on his enormous engorged member whilst tiptoeing atop the snout of an understandably irate crocodile.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Dalí's Surrealist cuisine is a bit like his Surrealist art: a baroque devotee's wet dream. In a recipe for Steamed and Boiled Larks, Dalí with great elan and more than a touch of whimsy advises the cook to let the pot of artichoke hearts, marrow-bones and songbirds "boil joyfully." But the outlandish presentations and self-parodying instructions conceal tremendous technique standing firm on a solid foundation of a culinary artistic prowess. That's evident in Dalí's more accessible recipe - Cytherean meatballs, tomato pie, beet salad (composed "according to Alexandre Dumas"), roast duckling, champagne sorbet, celery au gratin or even his straightforward lamb roast and many more truly classic fish, fowl, mollusk, meat and viand dishes—which are full of anachronistic charm but are fairly easy to pull off. These are all first and foremost comestibles - the exotic main ingredients and erotic illustrations, notwithstanding. <br /><br /><br /><br /><a href="https://2.bp.blogspot.com/-0Knr3aF4FXI/WJrgv0WVKeI/AAAAAAAAKzA/v8xR7RoOIV8HnwKe7w8pD-XlWdLa_1kwQCLcB/s1600/va_dali_diner_pr_104_105_1608151837_id_1071958.jpg" imageanchor="1" style="font-family: Times; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="456" src="https://2.bp.blogspot.com/-0Knr3aF4FXI/WJrgv0WVKeI/AAAAAAAAKzA/v8xR7RoOIV8HnwKe7w8pD-XlWdLa_1kwQCLcB/s640/va_dali_diner_pr_104_105_1608151837_id_1071958.jpg" width="640" /></a></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="font-size: large;">Frog Pasties</span></b>
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<li style="text-align: left;"><b><span style="font-family: "georgia" , "times new roman" , serif;">2 tbsp of butter</span></b></li>
<li style="text-align: left;"><b><span style="font-family: "georgia" , "times new roman" , serif;">1 shallot, finely chopped</span></b></li>
<li style="text-align: left;"><b><span style="font-family: "georgia" , "times new roman" , serif;">½ bunch parsley sprigs </span></b></li>
<li style="text-align: left;"><b><span style="font-family: "georgia" , "times new roman" , serif;">1 clove garlic, crushed</span></b></li>
<li style="text-align: left;"><b><span style="font-family: "georgia" , "times new roman" , serif;"> 36 small frogs legs </span></b></li>
<li style="text-align: left;"><b><span style="font-family: "georgia" , "times new roman" , serif;">4 tbsp of flour </span></b></li>
<li style="text-align: left;"><b><span style="font-family: "georgia" , "times new roman" , serif;">2 egg yolks </span></b></li>
<li style="text-align: left;"><b><span style="font-family: "georgia" , "times new roman" , serif;">1 egg white </span></b></li>
<li style="text-align: left;"><b><span style="font-family: "georgia" , "times new roman" , serif;">255 g cream cheese shortening </span></b></li>
<li style="text-align: left;"><b><span style="font-family: "georgia" , "times new roman" , serif;">255 ml yogurt </span></b></li>
<li style="text-align: left;"><b><span style="font-family: "georgia" , "times new roman" , serif;">1 container heavy cream </span></b></li>
<li style="text-align: left;"><b><span style="font-family: "georgia" , "times new roman" , serif;">1 bunch chives, chopped </span></b></li>
<li style="text-align: left;"><b><span style="font-family: "georgia" , "times new roman" , serif;">1 tbsp pepper (unground) </span></b></li>
<li style="text-align: left;"><b><span style="font-family: "georgia" , "times new roman" , serif;">salt </span></b></li>
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<b> In the butter, sauté the finely chopped shallot and parsley for five minutes. Then add the frogs legs as well as the garlic. Add salt and pepper, and cook for 10 minutes, stirring from time to time. Prepare a sauce by whipping the heavy cream and mixing into the yogurt, chopped chives, the pepper and salt. Set aside and chill. </b></span><br />
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<b> In a salad bowl, mix flour with egg yolks and cream cheese. Add the boned frogs legs. Since they are now cold, you just have to seize them with your fingers, and pull along the bones to get the flesh sliding down. Mix everything very well, add salt and pepper. </b></span><br />
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<b> Beat up the white of an egg into a very firm snow before adding it to the mixture, mixing with a wooden spoon not turning too vigorously. Into the hot shortening, spoon out the mixture. As soon as the pasties get golden, take them out with a skimmer. Serve very hot. Serve at the same time the heavy cream that you have whipped up and mixed with the yogurt, the chopped chives, the pepper and the salt. This sauce must be served chilled.
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><b>*****</b></b></span></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Conger of the Rising Sun</span></b><br />
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<li><b><span style="font-family: "georgia" , "times new roman" , serif;">6 slices of conger eel</span></b></li>
<li><b><span style="font-family: "georgia" , "times new roman" , serif;">6 slices of fatty bacon</span></b></li>
<li><b><span style="font-family: "georgia" , "times new roman" , serif;">1 caul (casing which will be stuffed)</span></b></li>
<li><b><span style="font-family: "georgia" , "times new roman" , serif;">12 small lettuce leaves</span></b></li>
<li><b><span style="font-family: "georgia" , "times new roman" , serif;">12 oz raw soya beans (or canned soya)</span></b></li>
<li><b><span style="font-family: "georgia" , "times new roman" , serif;">6 teaspoons of heavy cream</span></b></li>
<li><b><span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon of butter</span></b></li>
<li><b><span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon of flour</span></b></li>
<li><b><span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon of curry powder
Cayenne pepper</span></b></li>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">First of all, let us prepare the slices of conger eel by removing the skin and the central bone, one by one. Then place the pieces on a strip of bacon (cut to match the size of the piece of eel) and each of these on to a much larger piece of the caul. Add salt and pepper, then, on each piece of the eel, put a leaf of lettuce, on top of which you add 2 oz of soya beans (raw soya is the best, but canned soya will do). Sprinkle then with curry powder, salt, pepper. Pour a teaspoon of heavy cream over it, cover with a second leaf of lettuce and tuck in the caul on the four sides to wrap up all the ingredients of this recipe.</span></b><br />
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<b><span style="font-family: "georgia" , "times new roman" , serif;">Using a very large skillet cook the fish slices on top of the range, simmering slowly, in a tablespoon of butter for 40 minutes. Be sure to go about it gently. Remove the slices and keep them warm; in the skillet, add the flour. Do not let it get brown; combine with the heavy cream and curry, taste for seasoning. Let it all boil for a little while and pour over the slices of the conger eel.</span></b><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Top Round “Eros”</b></span></div>
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<li><b><span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon shortening</span></b></li>
<li><b><span style="font-family: "georgia" , "times new roman" , serif;">1 Toulouse sausage</span></b></li>
<li><b><span style="font-family: "georgia" , "times new roman" , serif;">2 lbs top round</span></b></li>
<li><b><span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons Dijon mustard</span></b></li>
<li><b><span style="font-family: "georgia" , "times new roman" , serif;">4 anchovies</span></b></li>
<li><b><span style="font-family: "georgia" , "times new roman" , serif;">2 onions sliced</span></b></li>
<li><b><span style="font-family: "georgia" , "times new roman" , serif;">6 tomatoes seeded and cut into pieces</span></b></li>
<li><b><span style="font-family: "georgia" , "times new roman" , serif;">2 red peppers</span></b></li>
<li><b><span style="font-family: "georgia" , "times new roman" , serif;">6 stalks celery</span></b></li>
<li><b><span style="font-family: "georgia" , "times new roman" , serif;">3 quarts water</span></b></li>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">First buy the sausage then hand it over to your butcher so that he can cut a piece of top round that will wrap around it. Fry the sausage in the shortening for about 10 minutes. Brush the one side of the top round with mustard; put the anchovies on top, then the sausage, roll, tie up with string.</span></b></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">In a Dutch oven, brown the meat in shortening. When the meat turns golden, replace it with the onions, and when they are golden, add the tomatoes as well as the garlic and red peppers.</span></b></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">Cover after a while. The tomatoes will produce a juice and start boiling; put the meat back and salt carefully (because of the anchovies).</span></b></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">Simmer gently for 1 ½ hours.</span></b></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">Pare the celery stalks, cut off the green parts and tips of leaves, peel the root.</span></b></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">Cut it in half and wash thoroughly, especially between the leaves.</span></b></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">Bring salted water to a boil and cook the celery for 15 minutes. Cool under running water. After half an hour, place the celery around the top round.</span></b></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">It will cook in the meat juice for one hour.</span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>See? </i>Perfectly clear, concise instructions.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Dalí often spoke of wanting to consume the things he loved—from Antoni Gaudí's architecture to his wife's beautiful face. Perhaps this is why he held gastronomy in such high regard: it is are meant to be ingested, digested, nourishing to body and spirit. <em>“It does not seem enough to devour things with our eyes,”</em> he once wrote. <em>“Our anxiety to join actively and effectively in their existence brings us to want to eat them.”</em></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Sadly, I have not yet attempted to follow one of the recipes. I had originally intended to follow a few recipes to the letter as my due diligence for this column; ill-health has discouraged me from consuming anything much heartier than tom kha gai (Thai chicken coconut soup), so we shall have a second installment which will include a full Gala Dali menu cooked, photo-documented and enjoyed by yours truly... in the interim, here are a few more pages of the book, replete with table of contents and recipes for you to feast your eyes upon. Need a recipe for Peacock a la Imperiale Dressed and Surrounded By Its Court? Eel Pate as a starter? Maybe add a simple composed salad a la Alexandre Dumas, not unlike a classic Nicoise Salad with its beets, potatoes and canned tuna before you round off the meal and serve a dessert of Toffee and Pinecones? You're in luck! I created a little video for your viewing pleasure.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Click play to view the complete table of contents,</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>a few additional recipes, and Dali's accompanying graphics.<br />For better viewing choose fullscreen mode:</b></span></div>
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Lori Gomezhttp://www.blogger.com/profile/05569806921410155798noreply@blogger.com0tag:blogger.com,1999:blog-7165296341294075905.post-58740041947958337092016-12-13T19:10:00.003-08:002016-12-14T09:31:40.972-08:00Ossobuco: The Italian Song of Winter<div dir="ltr" style="text-align: left;" trbidi="on">
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There are few things more comforting on a raw winter day than the preparation of a hearty braised dish: the apartment toasty from hours of slow-cooking, the air redolent with the fragrance of herbs and aromatics being released from the confines of a pot out into the atmosphere. Such savory delight can never be contained to one room, it wafts from the kitchen outward, perfuming every room in your home, reaching further still, until it permeates your pores and baptizes your soul singing the Italian song of winter.<br />
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Do I sound hyperbolic? Well, I assure you I am not exaggerating. Nothing immediately relieves our sense of deprivation as the bite of something delectable; the lion of contentment purring like a kitten, especially when we have been anticipating our first taste of that something delectable for several hours. It becomes all the more rewarding when our own hands are the creators of such gustatory satisfaction.<br />
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Ossobuco is arguably one of the best known Italian words in the world. Osso is Italian for bone. Buco means hole. Granted, "Bonehole" doesn't immediately conjure up imagery of an appetizing nature, but once you've tried the dish, you'll have a sense-memory to draw from that will give the word delectable connotations forever afterward. Ossobuco served with gremolata alla milanese is braised veal shank; more specifically, the middle part of the hind shank, which has lots of tender meat around the marrow bone; the fore shank doesn’t.<br />
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Ossobuco emigrated from Italy with migrants, possibly, but not necessarily, with those coming from Lombardy, its origin. The recipe, at least in the 19th century and thereafter, has become well-known and is pan-Italian, so even emigrants from the South of Italy could have brought it with them as they crossed country borders. Its low cost and unfussy preparation made it a popular dish, in and out of restaurants - an ideal dish for families. Served with risotto or polenta, ossobuco made and makes a delicious and satisfying meal. <br />
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It was originally a seasonal dish, to be cooked in winter time on charcoal or wood stoves, which in the past, also had the function of warming the household. A notable contribution to the popularity of Ossobuco was the inclusion of its recipe in famous collections published outside Italy. It was featured in France, for example, in the famous Art Culinaire Moderne by Henri-Paul Pellaprat , since its first edition in 1935; as well as in England in Elizabeth David’s book Italian Food at the beginning of the 1950s.<br />
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Food historians in Milan claim Ossobuco was born there. Its City Council, in 2007, solemnly declared the oss (or òs) buss, ossobuco in Milanese dialect, as part of the De.Co. (Denominazioni Comunali in Italian, or “community denominations”), which is an official public acknowledgement that a certain dish or product belongs to a certain territory. When one considers that Italy was not a "united" cohesive country until the late-mid 19th Century, one can understand why each region remains a bit touchy about safeguarding its own cuisine. There is no dispute that Ossobuco originated in Lombardy. No one, however, can say exactly when. The use of marrowbones and veal shanks was common in medieval cuisine but there is no evidence of the presence of ossobuco (alla milanese) as a dish, at that time.<br />
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Allegedly, during The Illuminist Revolution, lemon – in this case the rind used in the gremolata – radically replaced more expensive spices such as cloves, cinnamon and nutmeg. The dish didn’t originally include tomatoes, which only became widely used at the end of the 18th century. Some historians believe that Ossobuco has a very recent history, since it doesn’t appear in the popular cookbooks of the 19th century, such as La Vera Cucina Lombarda (The True Lombard Cuisine, a sort of Joy of Cooking for Italian housewives) published in 1890 by an unknown author. American food writer Clifford Wright believes that Ossobuco was likely created in some osteria – the small, family-ran eateries catering to neighborhoods in Milan. In 1891, the recipe was included by Pellegrino Artusi in his La Scienza in Cucina e l’Arte di Mangiar Bene, the first collection of Italian national cuisine ever published, a celebration of both home cooking and well known dishes from all over Italy.<br />
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The classic recipe starts off by making a simple soffritto of chopped onion sautéed in butter or butter and oil until translucent. The ossibuchi, lightly floured, are then to be browned adequately on both sides in the same pan with the onion (or without, to avoid the risk of burning it). White wine should be then added and the cooking should continue with the heat lowered and the pan covered.<br />
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In other recipes, such as those appearing in Artusi’s La Scienza in Cucina and Marcela Hazan's Essentials of Classic Italian Cooking, chopped carrot and celery join the onion, to make what is known as the classic “Italian soffritto” and includes a single clove of garlic to be lightly browned in the butter and removed before adding the ossibuchi to the soffritto, which according to some recipes may use prosciutto or pancetta.
Flouring the veal, which was a way to tenderize the meat in the past as well as thicken the sauce, appears only in some recipes , but not in Artusi, nor in Hazan.
Traditional recipes call for dousing the browned veal with wine and then letting it evaporate. Then the ossobuchi are seasoned with pepper and salt and cooked at low heat in the covered skillet, turning them over from time to time and dousing them with broth as needed. That is the original Italian technique called arrosto morto “dead roasting” or stove-top braising, which in the past few decades has been replaced by a way of cooking very common in French cuisine, after the wine evaporates the ossibuchi are covered with broth and placed in a hot oven to braise. This technique became popularized in Marcela Hazan’s Essentials (1974).<br />
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The gremolata (‘gremolada’ or ‘cremolata’), in its basic and traditional version, is prepared out of parsley, garlic and lemon zest finely chopped together. Gremolata comes from the Milanese word “gremolà”, ‘reduce to grains’ and it was used in the past also to season scaloppine and dishes made with rabbit. It is added to ossobuco as a condiment, just prior to serving.<br />
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The veal should braise until the meat falls off the bone and can be eaten with a fork alone. The veal shank should be from a very young, milk-fed calf. According to the American poet Billy Collins, who wrote a poem named Osso Buco, <i>“something you don't hear much about in poetry<br /> that sanctuary of hunger and deprivation” the meat should be “soft as the leg of an angel / who has lived a purely airborne existence</i>”.<br />
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Tenderness and juiciness are the key to the best ossobuco. The marrow is a delicacy on its own and is traditionally dug out, in Lombardy, with a small, long-handled spoon called esattore (tax collector). A brief sidenote about the essatore: roasted bone marrow was considered a great delicacy in the Queen Anne period (1702-1714) , when meat was rare and expensive, to accommodate the extraction of the marrow from the bone centers, silver spoons with a long narrow scoop at one end were used, the earliest on record c1690. These marrow spoons were quickly superseded by marrow scoops, which had a large scoop at one end, and small scoop at the other - suitable to differing widths of bone. Scoops were made only until the late 19th century, though, of course, you can find them in antique shops. I use a knife and then transfer the marrow from knife to fork. It does the job admirably.<br />
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Ossobuco is traditionally served surrounded by risotto alla milanese but goes beautifully with mashed potatoes or crusty bread. One thing is sure, after eating it, it should generate a feeling that Collins describes as “the lion of contentment” placing “a warm heavy paw” on the chest of those who have dined on Ossobuco.<br />
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<i><b><span style="font-family: "georgia" , "times new roman" , serif;">Osso Buco By Billy Collins<br /><br />I love the sound of the bone against the plate</span></b></i><br />
<i><b><span style="font-family: "georgia" , "times new roman" , serif;">and the fortress-like look of it</span></b></i><br />
<i><b><span style="font-family: "georgia" , "times new roman" , serif;">lying before me in a moat of risotto,</span></b></i><br />
<i><b><span style="font-family: "georgia" , "times new roman" , serif;">the meat soft as the leg of an angel</span></b></i><br />
<i><b><span style="font-family: "georgia" , "times new roman" , serif;">who has lived a purely airborne existence. </span></b></i><br />
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<i><b><span style="font-family: "georgia" , "times new roman" , serif;">And best of all, the secret marrow,</span></b></i><br />
<i><b><span style="font-family: "georgia" , "times new roman" , serif;">the invaded privacy of the animal</span></b></i><br />
<i><b><span style="font-family: "georgia" , "times new roman" , serif;">prized out with a knife and wallowed</span></b></i><br />
<i><b><span style="font-family: "georgia" , "times new roman" , serif;">down with cold, exhilarating wine. </span></b></i><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i><b><br /></b></i>
<i><b> I am swaying now in the hour after dinner,</b></i></span><br />
<i><b><span style="font-family: "georgia" , "times new roman" , serif;">a citizen tilted back on his chair,</span></b></i><br />
<i><b><span style="font-family: "georgia" , "times new roman" , serif;">a creature with a full stomach-- something</span></b></i><br />
<i><b><span style="font-family: "georgia" , "times new roman" , serif;">you don't hear much about in poetry,</span></b></i><br />
<i><b><span style="font-family: "georgia" , "times new roman" , serif;">that sanctuary of hunger and deprivation. </span></b></i><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i><b><br /></b></i>
<i><b>You know: the driving rain, the boots by the door,</b></i></span><br />
<i><b><span style="font-family: "georgia" , "times new roman" , serif;">small birds searching for berries in winter. </span></b></i><br />
<i><b><span style="font-family: "georgia" , "times new roman" , serif;"> But tonight, the lion of contentment</span></b></i><br />
<i><b><span style="font-family: "georgia" , "times new roman" , serif;">has placed a warm heavy paw on my chest,</span></b></i><br />
<i><b><span style="font-family: "georgia" , "times new roman" , serif;">and I can only close my eyes and listen to the drums</span></b></i><br />
<i><b><span style="font-family: "georgia" , "times new roman" , serif;">of woe throbbing in the distance and the sound</span></b></i><br />
<i><b><span style="font-family: "georgia" , "times new roman" , serif;">of my wife's laughter on the telephone in the next room,</span></b></i><br />
<i><b><span style="font-family: "georgia" , "times new roman" , serif;">the woman who cooked the savory osso buco,</span></b></i><br />
<i><b><span style="font-family: "georgia" , "times new roman" , serif;">who pointed to show the butcher the ones she wanted.</span></b></i><br />
<i><b><span style="font-family: "georgia" , "times new roman" , serif;">She who talks to her faraway friend</span></b></i><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;"><i>while I linger here </i><i>at the table</i></span></b><br />
<i><b><span style="font-family: "georgia" , "times new roman" , serif;">with a hot, companionable cup of tea,</span></b></i><br />
<i><b><span style="font-family: "georgia" , "times new roman" , serif;">feeling like one of the friendly natives,</span></b></i><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;"><i>a reliable guide, </i><i>maybe even the chief's favorite son. </i></span></b><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i><b><br /></b></i>
<i><b> Somewhere, a man is crawling up a rocky hillside</b></i></span><br />
<i><b><span style="font-family: "georgia" , "times new roman" , serif;">on bleeding knees and palms, an Irish penitent </span></b></i><br />
<i><b><span style="font-family: "georgia" , "times new roman" , serif;">carrying the stone of the world in his stomach;</span></b></i><br />
<i><b><span style="font-family: "georgia" , "times new roman" , serif;">and elsewhere people of all nations stare</span></b></i><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;"><i>at one another </i><i>across a long, empty table.</i></span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;"><i>But here, the candles give off their </i><i>warm glow,</i></span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;"><i>the same light that Shakespeare and Izaac Walton </i><i>wrote by,</i></span></b><br />
<i><b><span style="font-family: "georgia" , "times new roman" , serif;">the light that lit and shadowed the faces of history.</span></b></i><br />
<i><b><span style="font-family: "georgia" , "times new roman" , serif;">Only now it plays on the blue plates,</span></b></i><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;"><i>the crumpled napkins, </i><i>the crossed knife and fork.</i></span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;"><i>In a while, one of us will go up </i><i>to bed</i></span></b><br />
<i><b><span style="font-family: "georgia" , "times new roman" , serif;">and the other will follow. </span></b></i><br />
<i><b><span style="font-family: "georgia" , "times new roman" , serif;">Then we will slip below </span></b></i><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;"><i>the surface of the night </i><i>into miles of water,</i></span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;"><i>drifting down </i><i>and down to the dark, soundless bottom</i></span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;"><i>until the weight of dreams </i><i>pulls us lower still,</i></span></b><br />
<i><b><span style="font-family: "georgia" , "times new roman" , serif;">below the shale and layered rock, beneath the strata</span></b></i><br />
<i><b><span style="font-family: "georgia" , "times new roman" , serif;">of hunger and pleasure, into the broken bones of the earth itself,</span></b></i><br />
<i><b><span style="font-family: "georgia" , "times new roman" , serif;">into the marrow of the only place we know. </span></b></i><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i><b><br /></b></i>
<i><b> From "The Art of Drowning" by Billy Collins</b></i></span><br />
<i><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i>
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<span style="font-size: x-large;">Ossobuco </span></h2>
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<i><span style="font-family: "georgia" , "times new roman" , serif;">A Dutch oven or braiser is essential for this. Cast iron is the best, I use Le Creuset but there are many dependable brands. It is a worthy investment, buy a good one. The ingredients are so basic and I've made it so many times, I never use a recipe, but I promised a new friend on Facebook I'd sit down to write a proper one out for her, so here we are. I like to dice my mire poix (celery, onions, leeks, carrots, etc) into perfect little cubes, but I was feeling lazy and opted to go more rustic with the cut of the veggies. When you chop it finely, it makes an excellent sauce for pasta. I brown a bit of tomato paste with the vegetables for a deeper color, before adding wine and stock, but I didn't have any on hand, and because this was going to be a chunky braise anyway, I just added lovely canned Strianese San Marzano cherry tomatoes into the braising liquid which I had in the pantry. Fennel bulb is usually value add, too, but I didn't have any. Instead of chopping my herbs finely, I opted for a bouquet garni. Bouquet garni is a French herbal sachet. It consists of a collection of herbs, gathered and tied into a bundle or sachet in cheesecloth, or directly tied together when using fresh herbs. Bouquet garni is used to enhance the flavour of stews, broths, or stocks. I didn't bother tying the sprigs together, I let them float free. Somehow, the dish survived the translation of my improvisations. A classic dish always does. You can serve this with polenta or risotto, if you want to be more traditional. That being said, a mound of freshly mashed potatoes provide a wonderful foil for this dish, better than any other. The earthiness of potatoes, along with their toothsome texture and mild flavor make them the perfect canvas. Any leftover sauce is wonderful over buttered wide flat egg noodles like tagliatelle. </span></i><br />
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<span style="font-size: large;"><b>Ingredients</b></span><br />
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<li>1 sprig fresh rosemary</li>
<li>1 sprig fresh thyme</li>
<li>1 sprig marjoram</li>
<li>1 bay leaf</li>
<li>2 whole cloves</li>
<li>2 lbs veal shanks (cut into short lengths)</li>
<li>Sea salt and freshly ground black pepper</li>
<li>1 TBSP of paprika</li>
<li>All purpose flour, for dredging veal</li>
<li>1/2 cup olive oil </li>
<li>1 small onion, diced into 1/2-inch cubes </li>
<li>1 small carrot, diced into 1/2-inch cubes </li>
<li>1 stalk celery, diced into 1/2 inch cubes </li>
<li>1 large leek, white part only, cut into coins</li>
<li>1 tablespoon tomato paste</li>
<li>1 15 oz. can of San Marzano Cherry Tomatoes </li>
<li>1 cup dry white wine </li>
<li>3 cups veal or chicken stock </li>
<li>1 small handful of fresh flat-leaf Italian parsley, chopped </li>
<li>1 tablespoon lemon zest (optional)</li>
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<b><span style="font-size: large;">Directions</span></b><br />
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<li>Place rack in center of oven & preheat oven to 375 degrees</li>
<li>Pat veal shanks dry with paper towels to remove any excess moisture.</li>
<li>Veal shanks will brown better when they are dry. </li>
<li>Season each shank with paprika, salt and freshly ground pepper.</li>
<li>Dredge the shanks in flour, shaking off excess. </li>
<li>In a large Dutch oven pot or braiser, heat vegetable oil over medium high heat</li>
<li>When the oil is shimmering (about 1 minute) add veal shanks to the hot pan</li>
<li>And brown all sides, about 3 minutes per side. </li>
<li>Remove browned shanks and reserve. </li>
<li>In the same pot, add the onion, carrot, leek, and celery.</li>
<li>Season with salt at this point to help draw out the moisture from the vegetables.</li>
<li>Saute until soft and translucent, about 8 minutes.</li>
<li>Add garlic and saute until it loses its raw look.</li>
<li>Add the tomato paste and mix well. </li>
<li>Return browned shanks to the pan and add the white wine</li>
<li>Reduce liquid by half, about 5 minutes. </li>
<li>Add the bouquet garni (the sprigs of herbs & clove), the canned tomatoes and 2 cups of the stock,</li>
<li>making sure the shanks are covered 3/4 of the way up and bring to a boil.</li>
<li>Reduce heat to low, cover pan tightly and place in oven.</li>
<li>Lower heat in oven to 325 degrees</li>
<li>Simmer for about 1 1/2 to 2 hours or until the meat is falling off the bone. </li>
<li>While it's braising, check every 30 minutes, turning shanks and adding more stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank. </li>
<li>Carefully remove the cooked shanks from the pot and place in serving dish.</li>
<li>Remove and discard bouquet garni from the pot.</li>
<li>Ladle sauce from the pot over the shanks.</li>
<li>Garnish with chopped parsley and lemon zest. (optional)</li>
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Lori Gomezhttp://www.blogger.com/profile/05569806921410155798noreply@blogger.com0tag:blogger.com,1999:blog-7165296341294075905.post-81366513389305354322016-12-10T18:46:00.002-08:002016-12-12T16:55:12.977-08:00The Dessert Crowns X-Mas Dinner: Apple-Chestnut Cheesecake Tart & Pear Crostada & Pumpkin Cheesecake Gingersnap Macadamia Nut Crusted Madness... OH MY! <div dir="ltr" style="text-align: left;" trbidi="on">
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<em><span style="font-family: "georgia" , "times new roman" , serif;">“The dessert crowns the dinner. To create a fine dessert, one has to combine the skills of a confectioner, a decorator, a painter, an architect, an ice-cream manufacturer, a sculptor, and a florist. The splendour of such creations appeals above all to the eye - the real gourmand admires them without touching them! The magnificence of the dessert should not allow one to forget the cheese. Cheese complements a good dinner and supplements a bad one.”</span></em><br />
<em><span style="font-family: "georgia" , "times new roman" , serif;">~Eugene Briffault (1799-1854)</span></em><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Some wisenheimer was once said to have sagely advised, "Life is uncertain. Eat dessert first." Well, truth be told, I prefer to drink my dessert. (Not a wise thing to do on an empty stomach, trust me. Sorry, Ernestine Ulmer.) As a rule, I'm not a dessert eater but tis the season to be indulging... it's yet again what those songs, jangling incessantly in malls all across the country since mid-November, remind us is the most wonderful time of the year, and I've got visions of sugarplums dancing in my head. Almost. It's a bit early still for me to be thinking and feeling Christmasy, but I'm trying to put the bloom on my mistletoe and get all my gingerbread men in a row to regale you, dear reader, with the joys of Noel.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Although, honestly, I don't even buy a tree until the 20th of December or so. The frantic search for a perfectly fresh Noble Fir amidst a nearly empty lot containing vagabond trees that even Charlie Brown would look askance at has become an annual tradition for me. Once my young, blonde, bonhomous, well-muscled South African delivery man drives me and my tree home, and we squeeze it into our apartment's narrow doorway, I wait until Christmas Eve to decorate it while the esposo and I have Vince Guaraldi, George Winston and Paul Winter playing in the background. Then after the tree lighting ceremony where O Tannenbaum is sung, we cozy up and watch our favorite Christmas videos with champagne, foie gras pate, a cheese plate with olives, honeycomb & spiced nuts, ahi poke, smoked salmon, shrimp cocktail, a wee bit of caviar. Charlie Brown, The Grinch Who Stole Christmas, Scrooge - the 1950s version with Alastair Sim all keep us company on Christmas Eve. It's intimate, it's quiet, and pine scented... Gosh, I love the scent of pine... Christmas Day dinner these days in Casa Gomez is usually an orange-scented garlicky pork roast, truffly smashed potatoes, choucroute... pretty simple, straightforward stuff. A nod to my husband's Germanic heritage. I will make something sweet for breakfast but that varies year to year. Tradition dictates these matters, and I become its willing slave. There is certain comfort in the rituals of these celebrations of culture whether one is religious or not. Atheist though I may be, I become a devout worshipper of Christ during the winter solstice, my limbic brain is parochial school green plaid skirt clad this time of year as I search for the holy brioche. Me... pounding the pavement, scaling mountains of concrete, descending into the hell of bread lines, but persevering... striving... and surviving the madness and mayhem of holiday grocery shopping with pain de mie and hawkwing mushrooms for all...</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Growing up in my little East Harlem public housing apartment, we always had a fresh bowl of nuts in the house, a broken nutcracker, pernil asado, arroz con gandules, and pasteles - a traditional Puerto Rican Christmas food, very much like a Mexican tamale except the masa is made from grated green bananas (occasionally and unintentionally flecked with the skin and blood of those like yours truly assembled and assigned to grate the damned things). Pastele's interior yields a savory stewed pork, wrapped in plantain leaves and paper and tied with string for a festive, Christmas-gift look. My stoic abuelita is said to have made the best, sadly I wouldn't know. I refused to taste them - I suppose the loss of my knuckle skin might have contributed to my distaste for them. As an adult, I learned to adore them on the rare occasion someone's mother or grandmother offered me some and now ironically can't find them anywhere in San Francisco. I try to take the philosophical view about this. It's a form of poetic justice. For 15 years I rejected untasted what the bookmakers in the neighborhood wagered were the finest pasteles in East Harlem. A veritable paragon of pastel-hood were lovingly wrought by my abuelita's hands. I'd make my own but my abuelita's recipes died with her. I don't have the heart to try to recreate her magic. I don't deserve pasteles. I'll eat tamales instead.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Desserts at 421 East 102nd Street Apt. 1-A, NY NY 10029 included an assortment of cookies, puddings and pastries. Store-bought Entenmann's pumpkin and coconut custard pies graced our table (as an interesting aside, William Entenmann was an immigrant from Stuttgart, Germany who arrived on the Brooklyn shoreline in the late 1880, opened a small bakery there and quickly gained notoriety serving prestigious customers... everyone from the Vanderbilts to Frank Sinatra; in the early 50's, William died but his family created an empire of goodies that still sell well until this day. His is the quintessential American success story). Then there were the more traditional Boricua homemade sweets whipped up by my grandmother, such as: </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Tembleque - a Puerto Rican blancmange made by cooking coconut milk, milk, salt, cornstarch, cinnamon, sugar, cloves, vanilla, and nutmeg or extra flavoring such as rum, orange blossom water and cream of coconut, garnished with mint, cinnamon, almonds, fruit, flavored syrup or chocolate shavings. So silky smooth. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Arroz con Coco - another humble dessert of rice, coconut milk and spices traditionally made in Puerto Rican households throughout the Christmas season. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Arroz con Leche - less exotic, more like American rice pudding with raisins, cinnamon and milk; batches of it are made, poured into plates, sprinkled with cinnamon and then shared with neighbors as well as our family. It was too much of a glutinous mess for my delicate palate, though everyone in my family scarfed it up, leaving more tembleque for me.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">There was also Budin de Pan (a dense brick-like Puerto Rican Bread Pudding), Dutch butter cookies, Italian Stella D'oro brand amaretti as well as their assortment of cookies with star and flower-shaped pretty pink frosting and a rainbow of sprinkles known as Lady Stella; Guava paste; Turron de Navidad - a traditional Spanish candy consisting of only three ingredients: almonds, honey and egg white, and Dulce de Leche which I could never get enough of... it was a crumbly delicate thing that instantly melted as it felt the heat of your tongue... more like Mexican cajeta, a chalky caramel fudge, than the caramel sauce most non-Puerto Ricans associate with it... Quesitos de Guayaba (sweetened cream cheese and guava Pastries bought from the bakery on 103rd street and Lexington right next to the #6 IRT Subway Station). Of course, even we had the obligatory and ubiquitous Christmas fruitcake of dubious European descent. Every civilized household must. We had the same tin of fruitcake that we took out annually like all the other Christmas decorations for the first 15 years of my life. We never once considered eating it. Nobody ever opened it! I bet bats or snakes would have flown out if they did. I can't vouch for what happened to it after I left home at that tender age. It may be hidden in the bowels of the old coat closet still waiting for some intrepid explorer to open its tin and immerse himself into a darker knowing.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Beverages flowed and included Egg Nog (which I hated), Coquito (Puerto Rican Egg nog with coconut which I loved), Maví, a tree bark-based beverage grown and widely consumed throughout the Caribbean, it's a certain species in the Colubrina genus including Colubrina elliptica (also called behuco indio) and Colubrina arborescens, a small tree native to the northern Caribbean and south Florida. Mavi is laced with spices, colored with achiote (aniseed). We'd buy it from neighbors who made batches of it with the mavi tree bark, fresh ginger, whole cinnamon, water, sugar & dark brown sugar. More acidic and mouth-puckering than ginger or root beer, it is an acquired taste, but was as indispensable a part of the holiday tradition as the Christmas tree. Malta (which is a sort of yeasty non-alcoholic dark beer which I quaffed instead of soda for years, the brand we used was La Malta Dukesa which had a catchy jingle that I still sing on occasion) was also available for kiddie consumption.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">There truly was abundance at this time of year in my home. Three generations of us were there together and all the adults pooled their meager paychecks, welfare checks and pensions to make it a wonderful celebration. I had no inkling we were "poor". We were well-nourished by my grandmother which is another way of saying we were well-loved. Promises and pie crusts are made to be broken, but the people who give you food give you their heart, because love is a delicious dish served warm. She put her entire being into cooking our meals and treats. I suppose that was another reason I never felt loved by my own mother, it wasn't so much her physical and emotional abuse, I think it's that she never once cooked for us.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Of course, our little apartment was crammed with people and the chaos level was high, invariably fights would break out. I remember one Christmas when my grandfather had cashed his pension check and hidden his cache in the angel tree topper but forgot! He accused all and sundry of stealing it, it was like Jericho in there, he brought all the walls down, but I straightened him out before the police arrived - that was my job as a child... the lunatic whisperer. I was actually proud that I could help. I never considered it anything but normal. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Christmas brings the hibernating child out in so many of us. Holiday traditions abound worldwide as revelers celebrate Solstice, Christmas, Chanukah, Kwaanza or Festivus. When I polled my friends this year to glean further insight into the hows and whats of Christmas desserts, they spoke with anticipatory gustatory relish about sweet treats as varied as Calabrese Christmas Cake (an Italian delicacy that may go back before Christian times, originally made to celebrate a Roman snake goddess with her coils constricted and laced in butter, raisins & cinnamon)... to the lovely delicately powdered, fruit-studded German stollen and its distant cousin Italian Panettone (part cake, part bread); to sturdy sweetmeat nutted and sugar spiked minced pies, so favored from that great island nation of Britain... to Divinity: the nougaty & sublimely named powdery white confection of the American South; to Buche de Noel, the French derived dense ganache-covered Christmas cake rolled with whipped cream, decorated with confectioners' sugar to resemble snow on a Yule log. There is no end to the innovation of the pastry-minded. I, however, intend to offer the homecook three simple variations of a theme - all of them easily adaptable and interchangeable with substituted ingredients, though I have chosen to showcase seasonal fruits: a pumpkin cheesecake with macadamia nut gingersnap crust, a pear and almond crostada, and an apple-chestnut cheesecake tart. Think of them as my Three Magi bearing the gift of Christmas dessert.</span></div>
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<b><i><span style="font-family: "georgia" , "times new roman" , serif; font-size: medium;">A Primer On Pie Crusts ( Pâte Brisée) </span></i></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Store-bought pre-made pie doughs and prepared crusts can be substituted for my homemade pie dough, if you need to save time, but it is so easy to make crusts at home it should be your first option. You can also make the dough for the crusts months ahead of time and freeze them. They store perfectly well there as long as you have them wrapped in plastic and slip them in a Ziploc bag and press as much air as you can out of the bags before zipping them. The crust for the crostada and the tart are essentially the same, they are just formed differently. I use a 12' fluted tart pan for the apple-chestnut cheesecake tart, and nothing but a cookie sheet for the crostada. The gingersnap-macadamia nut crust is a snap to make: cookies & nuts pulverized in the food processor with a little additional sugar and melted butter, then the dough is pressed into the bottom of a buttered springform cake pan. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">The trick with pie dough made with flour is that it requires time to chill after preparing, ideally for two hours. You may ask,</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">"<i>Why do I have to chill my pie dough before I roll it out. After I chill it, it’s too hard to work with?”</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"> Yes, like many things we kitchen warriors do, it seems unreasonable. I understand waiting an hour for pie dough to chill feels like you fell into a wormhole, especially since you have to wait 10 minutes after the chilling process to make it pliable enough to roll out again!
Well, believe it or not, there is reason to chill the dough, and the reasons are important for maintaining that flaky crust we all look forward to eating. It all has to do with gluten and moisture. By chilling the dough before rolling it out, we allow the present gluten strands time to settle down and relax. This actually makes your pastry dough easier to roll out and cuts down on any shrinking during the baking process. Chilling also lets the available moisture find its way back into all parts of the dough. Something that is hard to achieve while you are mixing the dough together. Chilling the dough also helps the fats in the dough re-solidify, which prevents the gluten from sticking together in one big clump. Rather (if you use the right mixture of fats) you’ll get flat sheets of fat (that make layers and thus flakes) and little balls of fat (that make melt sooner and coat the grains of flour, tender).</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Remember, the harder you mix dough the more likely you are to make gluten, which is tough and elastic. That’s great for chewy bread, but bad for tender/flaky pie crust. Making pâte brisée in a food processor sounds easy, doesn't it? Albeit untraditional, you can achieve great results by letting the machine do some of the work. However, it may work too well, so be careful.
Using a food processor helps keep the ingredients cooler since you are not subjecting it to the warmth of your hands, and makes the steps of cutting the butter into the flour and mixing in the water go faster — two major factors when producing a flaky pie crust. But because it does come together so quickly, it can be easy to mix too much and overwork the dough. Pulse the dough and turn out onto your work surface just as the water is incorporated to avoid overworking.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">The more the dough is mixed, rolled, and handled, the more the gluten develops. An overworked dough makes it difficult to work with and makes the finished pie crust tough. The crust may also shrink during baking which you can partly prevent by pressing aluminum foil or parchment paper over the crust, then using pie weights, dried beans or poking little vents in the crust with a fork to weight it down and then blind baking it. Blind baking a crust is pre-baking it before adding a filling. Very important when you are using wet ingredients as filling. Another way to keep the crust from shrinking is in the actual mixing process: try not to over-blend the butter when cutting it into the flour. And then, during mixing, only add in enough water as needed to bring the dough together, and only mix until the flour is moistened. It should roll into a ball in the food processor as soon as it is perfectly mixed.
Overworked dough typically needs more water to bind everything together, emphasizing the problem even more.
Is your dough getting sticky? Toss it into the fridge for a bit instead of adding more flour to overcompensate.
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-small;">The tart shell, rolled out and chilling in the fridge with pie weights; when it's chilled it is then blind-baked with the pie weights to keep the dough from shrinking. </span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: 15px;"> </span><span style="font-family: "georgia" , "times new roman" , serif;">Overall, letting the dough rest in the fridge for at least one hour before rolling it out is a win-win situation with a purpose. Give your dough the time it needs. There's plenty to be done during that time in or out of the kitchen.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Now the doughs I am making here are shortbread crusts which are a bit sturdier and more forgiving. The additional sugar and butter makes them taste like butter cookies, they are the perfect crust for fruit tarts and cheesecakes because they can withstand the moisture of the fillings. For the apple-chestnut cheesecake tart I also added a TBS of sour cream in with the water. As an aside, the history of shortbread goes back to at least the 12th century and originally started life as ‘biscuit bread’; biscuits that were made from left-over bread dough that was sometimes sweetened and dried out in the oven to form a hard, dry rusk. This practise took place over the whole of the British Isles, not just Scotland.
Over time the leavening was lost and exchanged for butter, making it an expensive fancy treat that was only bought for celebrations such as Christmas and Hogsmanay (Scottish New Year). There are similar ‘breads’ outside of Scotland such as Shrewsbury cakes and Goosnagh cakes.
The large amount of butter is what makes shortbread short: the term short, when applied to biscuits and pastry, means crumbly, like shortcrust pastry should be. It is the reason why the fat added to biscuits and pastries is called shortening. Today, shortbread is made from flour, butter and sugar, though other flavourings are added. Caraway was particularly popular; Mary Queen of Scots was particularly fond of them. Other extra ingredients included almonds and citrus fruits like this 18th century recipe from Mrs Frazer:
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<i><span style="font-family: "georgia" , "times new roman" , serif;"> Take a peck of flour…beat and sift a pound of sugar; take orange-peel, citron, and blanched almonds, of each half a pound, cut in pretty long thin pieces: mix these well in the flour; then make a hole in the middle of the flour, put in three table-spoons of good yeast; then work it up, but not too much…roll out; prickle them on top, pinch them neat round the edges, and strew sugar, carraways, peel, and citron, on the top. Fire it…in a moderate oven.</span></i></div>
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Pear Crostada</b></span></div>
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<i><span style="font-family: "georgia" , "times new roman" , serif;">Out of the three, the pear crostada is the quickest and easiest to make. The crostada is a looser construction than its tart sister, she is something of a hippy: it's basically just rolled out into a rough 12 inch circle, the center of which is then filled with ground almonds & fruit with a large enough border around it to allow you to fold the dough around it. I cut the butter into small dice and then put it in the freezer to keep it as cold as possible. <span style="font-family: "times"; font-size: small;">Don’t worry about rolling, folding and pleating the crust perfectly—its free-form nature is one of its many charms. Serve with softly whipped cream or vanilla ice cream.</span><span style="font-family: "times"; font-size: small;"> </span></span></i></div>
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<i><span style="font-family: "georgia" , "times new roman" , serif;">Essentially, I sliced three Bartlett pears, put them in a bowl, added a squeeze of lemon, a handful of brown sugar, a generous dusting of cinnamon, a pinch of ginger & some freshly ground almonds (I used the coffee grinder to grind them to meal, but not paste). 1-1/4 cup of flour, a stick plus 2 tablespoons unsalted butter (10 tablespoons), I also added 2 TBS of sugar and a 1/4 cup of almond meal to the pate brisee dough because I like my pastry dough a little sweet... that adds humectants to the dough which means I used less than a 1/4 cup of iced water, I actually made the dough in the food processor and cooled it in the freezer for 15 minutes after rolling it into a ball and flattening it into a disc...
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<span style="font-family: "times" , "times new roman" , serif; font-size: medium;"><b>Ingredients</b></span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"> <b>Pastry: </b></span></span><br />
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<li><span style="font-family: "georgia" , "times new roman" , serif;">1 cup all-purpose flour </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/4 cup of freshly ground unsalted almonds</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 Tablespoons sugar </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon salt </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 stick plus 2 Tablespoons unsalted butter (10 TBS total), chilled and cut in small pieces</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 Tablespoons sour cream </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">3 to 4 Tablespoons ice water </span></li>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Filling:</b>
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<li><span style="font-family: "georgia" , "times new roman" , serif;">4 firm-ripe Bosc or Bartlett pears (about 1 1/2 pounds) halved, cored and quartered, each quarter cut in 3 slices </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup freshly ground almonds</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 teaspoons fresh lemon juice </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup brown sugar </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons flour or cornstarch</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon cinnamon </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon powdered ginger</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 pinch freshly ground nutmeg </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon vanilla extract</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1Tablespoon unsalted butter, cut into small pieces</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 Tablespoon of milk or cream</span></li>
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<span style="font-family: "times" , "times new roman" , serif; font-size: medium;"><b> Instructions </b></span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>For the pastry: </i></b></span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Combine flour, sugar and salt in a food processor bowl</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Cut butter in until the dry dough resembles cornmeal.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Quickly pulse in sour cream and up 3 to 4 tablespoons ice water—adding 1 Tablespoon at a time, just enough so mixture barely begins to hold together, and rolls into a ball</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Remove from food processor</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Pat into a disc, cover with plastic wrap; refrigerate 2 hours.</span><br />
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<span style="font-family: "times" , "times new roman" , serif;">When chilled, pull out of the fridge, let dough rest at room temperature 5 -10 minutes.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Roll dough out on a sheet of parchment paper to a 12-inch circle, and roughly trim (it needn’t be perfect).</span><br />
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<span style="font-family: "times" , "times new roman" , serif;">Slide parchment onto a baking sheet and chill 30 minutes in refrigerator.</span></span><br />
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<span style="font-family: "times" , "times new roman" , serif;">Preheat oven to 400F.</span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>For the filling: </i></b></span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Toss pears with lemon juice in a medium bowl. Combine sugar with flour, almonds, cinnamon, ginger and nutmeg in a small bowl. Sprinkle over pears; toss gently. Add vanilla; toss again.
Arrange pear filling in center of pastry to within 1 1/2 inches of the edges. Working quickly, fold and pleat edges of dough up and over pears. Dot pears with butter, brush top of pastry with milk, and sprinkle remaining 1½ teaspoons sugar over top of pastry and pears.
Bake 40 minutes, or until pastry is golden and pears are tender. Let cool 10 minutes before slicing.
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>I HIGHLY recommend having pumpkin cheesecake with a gingersnap-macadamia nut crust for breakfast. It is life-altering. Subbing out a cup of sour cream for a cup of cream cheese was HUGE value add... it made it so silky and gave it a tiny bit of bite... so was using molasses in the batter, more depth of flavor than plain granulated sugar, though naturally I was forced to use plain sugar, too. This cheesecake originally called for 4 packages of cream cheese...I used 3-1/2 plus 1 cup sour cream. The recipe also initially called for a graham cracker crust, but that is sooooo boring. I used gingersnap cookies and macadamia nuts instead. I also added ginger, cinnamon, allspice and nutmeg to the crumbs after pulverizing them in my food processor. This recipe calls for patience. The assembly of it is a snap, but that two hour time period of resting in the oven after baking with the temperature off is essential to keeping the surface from cracking. I also added a pan of boiling hot water on a lower rack in the oven to keep the oven humid which also prevents the pumpkin custard from cracking while it cooks. Make it the night before you want to serve it. Then you won't feel rushed.</i></span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: xx-small;"><b>INGREDIENTS
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<li><span style="font-family: "georgia" , "times new roman" , serif;">1 1/4 cups ginger snap cookies </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/4 cup granulated sugar </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">4 tablespoons unsalted butter, melted </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup macadamia nuts</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon of cinnamon</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon ginger</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/4 teaspoon allspice</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/8 teaspoon freshly grated nutmeg</span></li>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">FOR THE FILLING </span></b></span></span><br />
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<li><span style="font-family: "georgia" , "times new roman" , serif;">3 packages (8 ounces each) bar cream cheese, very soft</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 cup sour cream</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">3/4 cups granulated sugar </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">3 tablespoons all-purpose flour</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 15 oz can of pumpkin puree </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/3 cup of molasses</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 Tablespoon cinnamon</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 1/2 teaspoons ginger</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon allspice</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/4 teaspoon freshly grated nutmeg</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon vanilla extract </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon salt </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">4 large eggs, room temperature </span></li>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">DIRECTIONS </span></b></span></span><br />
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<span style="font-family: "times" , "times new roman" , serif;"> </span><span style="font-family: "georgia" , "times new roman" , serif;">Preheat oven to 350 degrees, with 1 rack in center. 1 rack in the bottom.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: xx-small;"><i><b>Make the crust</b></i>: </span></span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">In a food processor, pulse ginger snaps, sugar, and macadamia nuts until crumbly<br />Add melted butter until moistened; remove from food processor, press firmly into bottom of the buttered pan. Bake until golden around edges, 10 to 12 minutes. </span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><b><i><span style="font-family: "georgia" , "times new roman" , serif; font-size: xx-small;">Make the filling: </span></i></b></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">With an electric mixer, beat cream cheese, sour cream and sugar on low speed until smooth; <br /><br />Add pumpkin puree, molasses, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next. Mix in flour (do not overmix).<br /><br />Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Heat water in a tea kettle, pour into a roasting pan. Transfer both pans to oven; placing the water pan in the lowest rack and the cake pan on the center rack; reduce oven heat to 300 degrees. Bake 45 minutes without opening the oven. Turn off oven; to prevent the top from cracking, let cheesecake stay in oven 2 hours more (without opening).
Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.</span></span><br />
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<span style="font-family: "times" , "times new roman" , serif;"><span style="text-align: left;"><b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Apple-Chestnut Cheesecake Tart</span></b></span></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Okay, so... I still had apples, half a jar of chestnuts, half a package of cream cheese, Greek yogurt, an egg, and a little creme fraiche leftover from Thanksgiving. I was feeling creative and thrifty and opted to wing an apple-chestnut cheesecake tart with the available ingredients. Tis very much of the season. This is the most labor intensive of the three desserts, but only because the three part filling must be prepared separately before adding them together. It's a fairly straightforward assembly. The actual technique required is elementary and the lush cheesecake custard perfumed by the aromatic and rich chestnut cream is sublime, add the tart sweetness and texture of the apples and you have the best there is to enjoy of winter's mellow fruitfulness... You can make this all apple, or all pear. I just used what I had, but I absolutely loved the combination. </i></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Ingredients</b></span></h4>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: medium;"><b>Pastry: </b></span><br />
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<li><span style="font-size: xx-small;">1-1/4 cup all-purpose flour </span></li>
<li><span style="font-size: xx-small;">2 Tablespoons sugar </span></li>
<li><span style="font-size: xx-small;">1/2 teaspoon salt </span></li>
<li><span style="font-size: xx-small;">1 stick plus 2 Tablespoons unsalted butter (10 TBS total), chilled and cut in small pieces</span></li>
<li><span style="font-size: xx-small;">2 Tablespoons sour cream </span></li>
<li><span style="font-size: xx-small;">3 to 4 Tablespoons ice water </span></li>
<li><span style="font-size: xx-small;">1 fluted 12 inch tart pan </span></li>
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<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: medium;">Filling</span></b><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: xx-small;"><i><b>Ingredients for the Chestnut Cream:</b></i></span></div>
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<li><span style="font-family: "georgia" , "times new roman" , serif;">7 ounces jar roasted, peeled chestnuts </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">3/4 cup half and half or heavy cream </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">⅓ cup granulated sugar </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon fine sea salt </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 vanilla bean, split or 1 teaspoon vanilla extract</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">a couple of generous splashes of Sweet Marsala</span></li>
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<i><b><span style="font-family: "georgia" , "times new roman" , serif; font-size: xx-small;">Ingredients for the Cheesecake Batter:</span></b></i></span><br />
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Note: Everything must be brought to room temperature before mixing</i></span></div>
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<li><span style="font-family: "georgia" , "times new roman" , serif;">4 oz of cream cheese</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/3 cup of creme fraiche</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 cup of Greek Yogurt</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 TBS granulated sugar</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 large egg </span></li>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><i><span style="font-size: xx-small;">Ingredients for Fruit Topping</span></i></b></span></div>
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<li style="font-size: 15px;"><span style="font-family: "georgia" , "times new roman" , serif;">3 Gala apples, peeled, cored & sliced 1/4 inch thick </span></li>
<li style="font-size: 15px;"><span style="font-family: "georgia" , "times new roman" , serif;">1 Bosc pear, peeled, cored & sliced 1/4 inch thick</span></li>
<li style="font-size: 15px;"><span style="font-family: "georgia" , "times new roman" , serif;">2 TBS fresh lemon juice ( I used a Meyer lemon, much sweeter)</span></li>
<li style="font-size: 15px;"><span style="font-family: "georgia" , "times new roman" , serif;">2 TBS granulated sugar</span></li>
<li style="font-size: 15px;"><span style="font-family: "georgia" , "times new roman" , serif;">1 TBS cinnamon</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 15px;">1 TBS cornstarch</span><br /><br /><br /><br /><b><i>Ingredients for Glaze</i></b></span></li>
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<li><span style="font-family: "georgia" , "times new roman" , serif;">1 TBS sugar</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 TBS unsalted butter </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon water</span></li>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;"><b>Instructions </b></span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif; font-size: medium;"><b><i>MAKE THE PIE CRUST:</i></b></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Combine flour, sugar and salt in a food processor bowl<br />Cut butter in until the dry dough resembles cornmeal.<br />Quickly pulse in sour cream and up 3 to 4 tablespoons ice water—adding 1 Tablespoon at a time, just enough so mixture barely begins to hold together, and rolls into a ball<br />Remove from food processor<br />Pat into a disc, cover with plastic wrap; refrigerate 2 hours.<br /><br />When chilled, pull out of the fridge, let dough rest at room temperature 5 -10 minutes.<br />Roll dough out on a sheet of parchment paper or plastic wrap to a 14-inch circle<br /><br />Place crust parchment/plastic wrap side up into tart pan, firmly pressing dough into the fluted edges and bottom, and chill 30 minutes in refrigerator.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif; font-size: 15px;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">Preheat oven to 400F. Be sure to have a rack in the center. </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">When dough is chilled, place a sheet of aluminum foil or parchment paper enough to cover entire surface and sides of pan over dough, cover surface with pie weights or dried beans and blind bake for 25 minutes. Remove from oven. Remove foil & pie weights. Set aside.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;"><b><i>MAKE THE FILLING:</i></b></span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Combine apples, pear, lemon juice, cinnamon and sugar and cornstarch. Set aside.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Simmering chestnuts in half and half, sugar, vanilla, marsala, a pinch of sea salt, and cinnamon until they are soft (about 20 minutes), then puree them into a chestnut cream; set aside and let cool...</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Meanwhile, make cream cheese batter by processing cream cheese, creme fraiche, and Greek yogurt with sugar until mixture is silky smooth and shimmering, then blend in egg until just combined and add cooled chestnut puree to batter until well mixed.<br /><br /><b><i><br />ASSEMBLE TART:</i></b></span></span><br />
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<li><span style="font-family: "georgia" , "times new roman" , serif;">Lower oven temperature to 350 degrees.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Place tart tin on a baking sheet, fill with chestnut cream cheese cake batter.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Smooth batter.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Starting from the outside edge, gently lay the apple-pear slices one at a time slightly overlapping the edges, working your way into concentric circles, until you have completely covered the top of the tart. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Place pan in the center rack of the oven.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Bake undisturbed for 45 minutes.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">While tart is baking making the glaze by combining butter, sugar & water in a small heavy bottomed pan over medium heat. Using a heat-proof pastry brush, combine ingredients, bring to a boil, stirring gently but constantly, until butter & sugar become viscous, but not brown. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">After 45 minutes, remove tart from oven to glaze fruit with sugar mixture; using pastry basting brush. Cover surface thoroughly.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">When completely glazed, return tart to oven for an additional 15 minutes or until knife inserted into center of tart comes out clean & fruit is golden. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">When tart is done, turn off oven, allow tart to cool undisturbed in oven for an hour or so. Then remove from oven. Chill tart for a minimum of four hours before serving. </span></li>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><b>Merry Christmas!</b></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-size: 15px; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-y2oBQ6OQ83o/WEy8Z9nsLOI/AAAAAAAAKrw/FRx5tC7Gc-YLHCHPWnYi4UA7XBhNqj42gCLcB/s1600/15380459_1158952520852536_3491238605256303965_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://2.bp.blogspot.com/-y2oBQ6OQ83o/WEy8Z9nsLOI/AAAAAAAAKrw/FRx5tC7Gc-YLHCHPWnYi4UA7XBhNqj42gCLcB/s640/15380459_1158952520852536_3491238605256303965_n.jpg" width="427" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The authoress as a sweet little cherub in the St. Lucy's School Christmas Pageant</td></tr>
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Lori Gomezhttp://www.blogger.com/profile/05569806921410155798noreply@blogger.com0