tag:blogger.com,1999:blog-53583478539468194922024-03-13T21:27:48.364-07:00HolyWackamoleyRebeccahttp://www.blogger.com/profile/16786558181952163469noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-5358347853946819492.post-55867414713158972262010-03-26T11:05:00.001-07:002010-03-27T15:46:54.600-07:00Homemade Pitas BreadThere are a few things that I almost NEVER buy from the grocery store anymore. Pita Bread is one of them . The store bought pitas are tough and flavorless and go stale far too quickly. They just aren't worth the money or calories that you spend on them.<br /><br />If you have just a little time and a tiny bit of bread making experience you can make tasty Pitas and impress your friends who'll think you spent days in the kitchen.<br /><br />You'll need:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBX_QnWts1uSHwEdkBzSr5cu96tMNGzTeWF9NZ5BsaQVUEjhP-qq6RtslY8VGjzAAAvdZ95bJWhmONf-S-5G8p8D0Im0rSg7hmTDrHuRTS2xZm-YXJ07lJfOhXHN8YfyGLzmYWjR3bYko/s1600/_DSC4584.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBX_QnWts1uSHwEdkBzSr5cu96tMNGzTeWF9NZ5BsaQVUEjhP-qq6RtslY8VGjzAAAvdZ95bJWhmONf-S-5G8p8D0Im0rSg7hmTDrHuRTS2xZm-YXJ07lJfOhXHN8YfyGLzmYWjR3bYko/s320/_DSC4584.jpg" alt="" id="BLOGGER_PHOTO_ID_5453008941898944978" border="0" /></a><br />3 cups Flour (All Purpose works well but 1/2 Whole Wheat and 1/2 All Purpose makes a tastier Pita)<br />1 Tablespoon Honey or Sugar<br />1 1/2 Teaspoon Salt<br />2 Teaspoons Instant Yeast (or 1 packet)<br />2 Tablespoons Olive Oil (or Vege Oil, or Butter, or Shortening)<br />1 1/4 to 1 1/2 Cups Room Temp Water<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_mrv7NVN8MNJPOzM3LlApfrVZn9m3KOo8UlHH5n7ks3qe7GWTyfTHWmb-i1I0QhCRJPdbu4TG_n-wMulzhuJB3XL6kLumCYTU363EqOk_xCVCHb1mA3hjPgUX8tV6O8rhOyy98Y5ai1A/s1600/_DSC4586.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_mrv7NVN8MNJPOzM3LlApfrVZn9m3KOo8UlHH5n7ks3qe7GWTyfTHWmb-i1I0QhCRJPdbu4TG_n-wMulzhuJB3XL6kLumCYTU363EqOk_xCVCHb1mA3hjPgUX8tV6O8rhOyy98Y5ai1A/s320/_DSC4586.jpg" alt="" id="BLOGGER_PHOTO_ID_5453010980143271362" border="0" /></a>1. Mix the Flour, Sugar, Salt, and Yeast together in a bowl.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3aHCcwupS0KOKFvUfDy_oEDJ-3HzgizD3PlWr7zMqKv6pVW_wy18zSboawga95-VQ1fpJRY5LoBfYeJMtR7lnAJDk_3rbuN7hCaXWz76aehrU-7zKH-hERwNiPz72gpO0iUr2HUT6T9k/s1600/_DSC4588.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3aHCcwupS0KOKFvUfDy_oEDJ-3HzgizD3PlWr7zMqKv6pVW_wy18zSboawga95-VQ1fpJRY5LoBfYeJMtR7lnAJDk_3rbuN7hCaXWz76aehrU-7zKH-hERwNiPz72gpO0iUr2HUT6T9k/s320/_DSC4588.jpg" alt="" id="BLOGGER_PHOTO_ID_5453011342869050386" border="0" /></a>2. Add Olive Oil, 1 1/4 Cups of Water, and stir together with a wooden spoon. It should form a ball. If all of the flour doesn't stick to the ball, add a bit more water 1 tablespoon at a time.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br />3. Once it forms a ball, turn it out onto a floured <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqbndGbRVhlOYJst8HJY9nEmmih_UfgTRM2HFId5yVyH2_doUaQGGeWZk8sTcoBYz4-zcNgj5tiQNNwj_U3Td70Xyn-GdREhLFm3Psk0ROQOXOyH-elVLZnpqz1KJpErF0-cne0Xr8MAc/s1600/_DSC4592.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqbndGbRVhlOYJst8HJY9nEmmih_UfgTRM2HFId5yVyH2_doUaQGGeWZk8sTcoBYz4-zcNgj5tiQNNwj_U3Td70Xyn-GdREhLFm3Psk0ROQOXOyH-elVLZnpqz1KJpErF0-cne0Xr8MAc/s320/_DSC4592.jpg" alt="" id="BLOGGER_PHOTO_ID_5453016479793458306" border="0" /></a>surface and knead for approximately 10 minutes. I used my Kitchenaid with a dough hook for 10 minutes on low.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF5cKDHYC5b_lcJWdOh_Z7OW2D_rMov2ZuXWzTrmodb4zDffqCNu1VqOyoXLVfcaLmT604JJIQwMWepPGZezkRaGy9YJ5glydPuU-kknDCq_syZFprK2feFDdaXf-DNXh3qW2b1xE1pes/s1600/Dough+Ball.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 252px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF5cKDHYC5b_lcJWdOh_Z7OW2D_rMov2ZuXWzTrmodb4zDffqCNu1VqOyoXLVfcaLmT604JJIQwMWepPGZezkRaGy9YJ5glydPuU-kknDCq_syZFprK2feFDdaXf-DNXh3qW2b1xE1pes/s320/Dough+Ball.jpg" alt="" id="BLOGGER_PHOTO_ID_5453021901644343906" border="0" /></a>I've never used the mixer before to knead Pitas and threw away my 1st batch before I realized that it was supposed to look like a gooey mess. I turned the 2nd batch out and kneaded it twice with flour and it formed a ball. I still feel pretty dumb.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br />4. Once you've kneaded the dough for 10 minutes <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDKFwuDzkaAwBcydIjGjCxlSf51wOgPOjRVZ4ydWB9_6zoDuXz6TMOUOKyuW4Wbsc9xizIU_8zpM4qTnIio96OfWwd53q6FPHZK4WerUn2rxbJsrmCjblf_EQJgYsrnV17YNMZmoufhGk/s1600/_DSC4603.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDKFwuDzkaAwBcydIjGjCxlSf51wOgPOjRVZ4ydWB9_6zoDuXz6TMOUOKyuW4Wbsc9xizIU_8zpM4qTnIio96OfWwd53q6FPHZK4WerUn2rxbJsrmCjblf_EQJgYsrnV17YNMZmoufhGk/s320/_DSC4603.jpg" alt="" id="BLOGGER_PHOTO_ID_5453023423697830818" border="0" /></a>(or until your hands get super tired, whichever comes first), pour 2 teaspoons of olive oil in a bowl and use your fingers to rub it on the walls. Place your dough in the bowl and turn upside down to make sure it is coated with oil on all sides.<br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha4zdKZWTgncfy11fmSInopSDCG8wnRncX2GqRoER_CjFDSkhC1NVMxeSTx4t2nz6-ls23Y0dxlVmeDViWWzdx7smLH8_XA51JFCBsll5Nh7Ocx7lqk_Mcii0ZrKBUkkMUVkjGLyuNFmI/s1600/_DSC4605.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha4zdKZWTgncfy11fmSInopSDCG8wnRncX2GqRoER_CjFDSkhC1NVMxeSTx4t2nz6-ls23Y0dxlVmeDViWWzdx7smLH8_XA51JFCBsll5Nh7Ocx7lqk_Mcii0ZrKBUkkMUVkjGLyuNFmI/s320/_DSC4605.jpg" alt="" id="BLOGGER_PHOTO_ID_5453024788939647186" border="0" /></a>Cover the bowl with plastic wrap or a wet cloth for 90 minutes or until it has doubled in size.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />5. After it has doubled, punch it down and divide<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Noe1OG6NE9k_Obs5WkJKOJdY-nkOZDBEEVutd-3x3Rx11rZt2ccg1aokBVSMysv7PU5nHlOBMSYSzANBt5WPLQ6SqRrSvTTVUrBzrga8iIX5yw2nHE80jHAx9FM9XmuqB5yCRzLM54A/s1600/_DSC4612.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Noe1OG6NE9k_Obs5WkJKOJdY-nkOZDBEEVutd-3x3Rx11rZt2ccg1aokBVSMysv7PU5nHlOBMSYSzANBt5WPLQ6SqRrSvTTVUrBzrga8iIX5yw2nHE80jHAx9FM9XmuqB5yCRzLM54A/s320/_DSC4612.jpg" alt="" id="BLOGGER_PHOTO_ID_5453118500217265570" border="0" /></a> it into 8 equal sized balls. Cover them with a damp dish towel and let rest for 20 minutes or so.<br /><br />While you are letting these rest, preheat your oven to 400 degrees. If you have a baking stone, put it in the oven before you preheat. If you don't use a baking sheet turned upside down. I have a baking stone but have always used a baking sheet. I like it that way.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPxVYp7SppOSt8g1Blccj2H_8006els1qpX7d8itd73QV4VtpKO2Dc0oKahvJNRgis3hYUk4AlOBaFEVGpRVOSnxBDEtdulQVgCi04BZfUanH01QsNR8NH3yB9Jm6jlwuS6b-44K026Q8/s1600/_DSC4622.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPxVYp7SppOSt8g1Blccj2H_8006els1qpX7d8itd73QV4VtpKO2Dc0oKahvJNRgis3hYUk4AlOBaFEVGpRVOSnxBDEtdulQVgCi04BZfUanH01QsNR8NH3yB9Jm6jlwuS6b-44K026Q8/s320/_DSC4622.jpg" alt="" id="BLOGGER_PHOTO_ID_5453441970449541922" border="0" /></a>6. After the dough has relaxed for 20 minutes or so, place one ball on a floured surface and use a rolling pin to roll it as thin as you can. You are looking for the pitas to be between 1/4 and 1/8 of an inch thick. If they will not stretch enough and keep springing back, cover it with a damp cloth and let the dough rest for a few more minutes.<br /><br /><br /><br /><br /><br />7. Place as many pitas as you can on your hot <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQo6eNNY8r6cK3Ci7CubdhuD7wu1tr4dVbsaeFiqwNwbpDIX72SPPOTeTgPWCO7VRfU1z8fe7dXk0cVHn_WRCSCqP9EYw9zzMYJjGdfaru851ufBvmDgr2cvOz80bCTpQxgVXw_AA0zGQ/s1600/_DSC4627.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQo6eNNY8r6cK3Ci7CubdhuD7wu1tr4dVbsaeFiqwNwbpDIX72SPPOTeTgPWCO7VRfU1z8fe7dXk0cVHn_WRCSCqP9EYw9zzMYJjGdfaru851ufBvmDgr2cvOz80bCTpQxgVXw_AA0zGQ/s320/_DSC4627.jpg" alt="" id="BLOGGER_PHOTO_ID_5453443214282118450" border="0" /></a>baking surface.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx9dh7_ewNy1ct1rTF0DuGqGaq7gTanRul4y4pOOCoTWovQKD9UDJUUtYpT8yflAYwM5Jdp2YUHJKh-nxHz_h3SqheALykFS6XjpKyNHc-mDC0uklSBdEIivwi3szF8N5stoDvsTzFKHA/s1600/_DSC4626.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx9dh7_ewNy1ct1rTF0DuGqGaq7gTanRul4y4pOOCoTWovQKD9UDJUUtYpT8yflAYwM5Jdp2YUHJKh-nxHz_h3SqheALykFS6XjpKyNHc-mDC0uklSBdEIivwi3szF8N5stoDvsTzFKHA/s320/_DSC4626.jpg" alt="" id="BLOGGER_PHOTO_ID_5453444918692005282" border="0" /></a>They should puff up and be baked through in approximately 3 minutes. We kept forgetting to take pics so the before and after pictures are not from the same batch. They also puff quite a bit more than this but we were so excited to eat them, we forgot to take pictures of the final puff in the oven.<br /><br /><br /><br /><br /><br /><br />The final products are absolutely tasty and wonderful. I like them hot with a bit of butter. Chris likes them with hummus. Either way, they are so much better than store bought.Rebeccahttp://www.blogger.com/profile/16786558181952163469noreply@blogger.com0tag:blogger.com,1999:blog-5358347853946819492.post-29752463333188246372010-03-20T20:16:00.001-07:002010-03-20T23:45:54.722-07:00Cake outside if its natural habitat<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIWcQBA_3blKZRlPRmPMRc9cS3g1qnntIPPBc0HI57F40qa_iv5uLYN-MPMUezcaUtnsJtmZW_Nn3bfmUona_4G0C1vdZoaKmGcl7mVGRyJkmPHQf-K5tIz_llpHPsqQg6jGQCNR_E1og/s1600-h/_DSC4383.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIWcQBA_3blKZRlPRmPMRc9cS3g1qnntIPPBc0HI57F40qa_iv5uLYN-MPMUezcaUtnsJtmZW_Nn3bfmUona_4G0C1vdZoaKmGcl7mVGRyJkmPHQf-K5tIz_llpHPsqQg6jGQCNR_E1og/s320/_DSC4383.jpg" alt="" id="BLOGGER_PHOTO_ID_5450973903080362722" border="0" /></a>I've always been weary of Angel Food Cake.<br /><br />Seriously, who can trust a cake that almost never has frosting?<br /><br />Sweet...creamy...sugary...rich...frosting. I'm drooling just thinking about it.<br /><br />I can eat it with my fingers.<br /><br />Buttercream frosting. Cream Cheese frosting. Vanilla frosting. Chocolate frosting. Caramel frosting. Ganache. Icing. Whatever you call it, I call it heavenly. Hell, I will even eat that crappy whipped greasy frosting that comes on store bought cakes if its in the same time zone.<br /><br />Angel Food cake just seems so <span style="font-style: italic;">unnatural</span>. I mean isn't cake's primary function to be a vehicle for the yummy goodness of frosting?<br /><br />While it goes against my better judgment to make Angel Food cake it <span style="font-style: italic;">is</span> Chris' favorite. AND since it was his birthday this week. AND since it's not terribly bad for you, I made the unholiest of all the cakes. Its not as difficult as it looks. This is Alton Brown's recipe and the easiest we've made.<br /><br />You'll need: <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_nq-_rw9QhQc7FFHWh7NEwrF_xKvZ6RmLrD6N5h9iwAJ7SxdqoZrTOJEzu4dqoqLpqqvNTwdxCTzcocjmkzU6eyeoAFDasE5Ki-EJNupkQRgomYBjQxqpgrs5CR5PVAX8PD-5jYeEk94/s1600-h/_DSC4302.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_nq-_rw9QhQc7FFHWh7NEwrF_xKvZ6RmLrD6N5h9iwAJ7SxdqoZrTOJEzu4dqoqLpqqvNTwdxCTzcocjmkzU6eyeoAFDasE5Ki-EJNupkQRgomYBjQxqpgrs5CR5PVAX8PD-5jYeEk94/s320/_DSC4302.jpg" alt="" id="BLOGGER_PHOTO_ID_5450954326122671186" border="0" /></a>1 3/4 cups super fine Sugar (if you don't have or can't find super fine, run your sugar through the food processor for about 2 minutes or so)<br />1/4 teaspoon Salt<br />1 cup Cake Flour, sifted<br />12 Egg Whites (as close to room temp as possible)<br />1/3 cup Warm Water<br />1 teaspoon Vanilla Extract (You can use any extract you have on hand)<br />1 1/2 teaspoons cream of tartar<br /><br />Step 1: Preheat oven to 350.<br /><br />Step 2. Separate your eggs. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn1S65rkO_It_C92FOQy1DUjFDGY7d5NyENamZ3-ev6imhwgWyCBcH8NDD2HNOhl5JsTUuJvZsMpWOKqe2aH2ZoCOJG32XzPy2bygYTvFPdXxtJ8V7GO7EvcUI3wt8oVjPTCUhbDm75tc/s1600-h/_DSC4303.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn1S65rkO_It_C92FOQy1DUjFDGY7d5NyENamZ3-ev6imhwgWyCBcH8NDD2HNOhl5JsTUuJvZsMpWOKqe2aH2ZoCOJG32XzPy2bygYTvFPdXxtJ8V7GO7EvcUI3wt8oVjPTCUhbDm75tc/s320/_DSC4303.jpg" alt="" id="BLOGGER_PHOTO_ID_5450955420098214578" border="0" /></a>You only need the whites. I always feel so wasteful just throwing away the yolks. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRiwqD9kpXdtTms0r9VwlIp4bFiAB0ffk31KqjeBp5purohDBnubvAg76bVh6BJh2yJX-2VQq5udlT92sG5fqXAtW62KdcrIGZp3BTiazVKkkN3aJP_qekgCf4gaLcDPmpYaiUNv7Uw50/s1600-h/_DSC4307.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRiwqD9kpXdtTms0r9VwlIp4bFiAB0ffk31KqjeBp5purohDBnubvAg76bVh6BJh2yJX-2VQq5udlT92sG5fqXAtW62KdcrIGZp3BTiazVKkkN3aJP_qekgCf4gaLcDPmpYaiUNv7Uw50/s320/_DSC4307.jpg" alt="" id="BLOGGER_PHOTO_ID_5450955749317851250" border="0" /></a>If you can think of a use for 12 egg yolks, I'd love to hear it. An all yolk omelet just sounds disgusting.<br /><br />Step 3: Sift 1 cup sugar with the cake flour and the salt. Set aside.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVHZT4nH-7hBDe6dsNFktzBQcweSRaNs9UERBHj7vRYiKjTabzJVNS_sMNeOczIwiThIvBYf3Nhix9CEE4QNSfRdcnfKNHz8zZlFFF0AnYWJqI0Q3-9R4PLcax9OPCPxta_A8zEzRlMBc/s1600-h/_DSC4301.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVHZT4nH-7hBDe6dsNFktzBQcweSRaNs9UERBHj7vRYiKjTabzJVNS_sMNeOczIwiThIvBYf3Nhix9CEE4QNSfRdcnfKNHz8zZlFFF0AnYWJqI0Q3-9R4PLcax9OPCPxta_A8zEzRlMBc/s320/_DSC4301.jpg" alt="" id="BLOGGER_PHOTO_ID_5450956011872221618" border="0" /></a>Step 4: In your mixer bowl, whisk together the egg whites, water, extract, and cream of tartar for about 2 minutes. You are looking to loosen up the eggs and make them a bit foamy.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9kqO9T-IggogwuaSG2MzPbC9cdvCIZTaN1WVcZ_Ewgw44oHOB7I1pXq7TB6WuMwudi7T_LM4FJHIaMmAnmeInCQzfHtGerIdX1vkR2kO42g3MTsTzk0J1HPNRvHjyq5M_ScwRY4qexyg/s1600-h/_DSC4312.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9kqO9T-IggogwuaSG2MzPbC9cdvCIZTaN1WVcZ_Ewgw44oHOB7I1pXq7TB6WuMwudi7T_LM4FJHIaMmAnmeInCQzfHtGerIdX1vkR2kO42g3MTsTzk0J1HPNRvHjyq5M_ScwRY4qexyg/s320/_DSC4312.jpg" alt="" id="BLOGGER_PHOTO_ID_5450956599120286514" border="0" /></a>Step 5: Move to your mixer and, beating continuously at medium speed, slowly spoon in the remaining sugar. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1lsMvdNl8cCUMKlSCnA2ipLzl8cY8Mfmrqd2TUtZymo9Uh3b2qPUWcEuc2O9n2QI7wwhyupXVidRH3ehq3jSfYyAAW5v-cONF1vFawfSuVcGhlhsMNr1RW1m48qWRfPFtFnUU6lZ_0Aw/s1600-h/_DSC4314.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1lsMvdNl8cCUMKlSCnA2ipLzl8cY8Mfmrqd2TUtZymo9Uh3b2qPUWcEuc2O9n2QI7wwhyupXVidRH3ehq3jSfYyAAW5v-cONF1vFawfSuVcGhlhsMNr1RW1m48qWRfPFtFnUU6lZ_0Aw/s320/_DSC4314.jpg" alt="" id="BLOGGER_PHOTO_ID_5450956962907582514" border="0" /></a> You want to get to medium peaks, <span style="font-size:85%;"><span style="font-style: italic;">(The egg whites should look smooth, moist, and shiny. When you lift up your beaters, you should have peaks that stand up)</span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimA4pveY-dJz1XA8JCvUCtI5D8ERHCpkUnzIU7KUad2ioJohXtomUkpqNuniYa00LNWxuQm_BEf7hmo8iRvrTH5onkVA6ULRWNpoJD7W7HakHw8vph7p099aQykQd5-xVB9mwTeS0UYzk/s1600-h/_DSC4316.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimA4pveY-dJz1XA8JCvUCtI5D8ERHCpkUnzIU7KUad2ioJohXtomUkpqNuniYa00LNWxuQm_BEf7hmo8iRvrTH5onkVA6ULRWNpoJD7W7HakHw8vph7p099aQykQd5-xVB9mwTeS0UYzk/s320/_DSC4316.jpg" alt="" id="BLOGGER_PHOTO_ID_5450957463859282226" border="0" /></a>Slowly sift enough of the flour mixture to dust the top of the foam. Use a spatula to fold in gently.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWh4el7Bte0Ny5-kaMxx0dlPqf2jv6HIxzOxSpJClz76eZzSW4J1o4_U1rSNnmYGGER-63sbs1jEV7kKEHc1B5QHoc9J-gliDUQqQXeVWdZ8dDdIp9UGFvnWfN6yvSxtrsrLd6RKnEPb4/s1600-h/_DSC4320.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWh4el7Bte0Ny5-kaMxx0dlPqf2jv6HIxzOxSpJClz76eZzSW4J1o4_U1rSNnmYGGER-63sbs1jEV7kKEHc1B5QHoc9J-gliDUQqQXeVWdZ8dDdIp9UGFvnWfN6yvSxtrsrLd6RKnEPb4/s320/_DSC4320.jpg" alt="" id="BLOGGER_PHOTO_ID_5450960189169626306" border="0" /></a> Continue until all of the flour mixture is incorporated.<br /><br />Step 6: Carefully spoon into an ungreased tube pan.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsdRKSGqutvuPHcmFB5KylYg4nLHW4jpRKS3_BI6PINH22OI7ZfeVDayRAfhKIlal0SvBUYz9UlWY_u_xiogldKsUo3dB279mJ4m7uV7hV_9t4DcV-3pwO7TkaVb8_Kr2kdnNG9QC4L0E/s1600-h/_DSC4321.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsdRKSGqutvuPHcmFB5KylYg4nLHW4jpRKS3_BI6PINH22OI7ZfeVDayRAfhKIlal0SvBUYz9UlWY_u_xiogldKsUo3dB279mJ4m7uV7hV_9t4DcV-3pwO7TkaVb8_Kr2kdnNG9QC4L0E/s320/_DSC4321.jpg" alt="" id="BLOGGER_PHOTO_ID_5450960545536400354" border="0" /></a>Step 7: Bake for 35 minutes before you check for doneness with a wooden skewer. It should come out dry.<br /><br />Step 8: <span style="font-weight: bold;">THIS IS IMPORTANT!</span> Cool UPSIDE DOWN for an hour. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg93Wy9tv9FFvpPb03s5PTQBobI_iceklXuBbxSFhpCECpieE6S4NS_JzTVsVScMxsaZUWcYI5rF6RpZ_ZzB5NgiSXO26Id59wi-QcEoMzzQ4BQHOK2WCp0nfZ6CfDqg9hRzceozyD4kzQ/s1600-h/_DSC4328.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg93Wy9tv9FFvpPb03s5PTQBobI_iceklXuBbxSFhpCECpieE6S4NS_JzTVsVScMxsaZUWcYI5rF6RpZ_ZzB5NgiSXO26Id59wi-QcEoMzzQ4BQHOK2WCp0nfZ6CfDqg9hRzceozyD4kzQ/s320/_DSC4328.jpg" alt="" id="BLOGGER_PHOTO_ID_5450960990747106530" border="0" /></a>If you have a pan that has a bottom that comes off, make sure you support the middle with a glass or a bowl. If you don't cool upside down, it will collapse.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBzS_IXOLrpLk9OcdGjFO4_5X6YKzaG4vZVE7ELejoPMFSoBsHLZZYtTGdg2EzoZ3WxbKM_8A8xYkoP_eQYakerveVyRMAphTdjUgNE566Gu-72b71xOY35YWy9zC_Tv_6cMSb7Y1_Fbs/s1600-h/_DSC4329.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBzS_IXOLrpLk9OcdGjFO4_5X6YKzaG4vZVE7ELejoPMFSoBsHLZZYtTGdg2EzoZ3WxbKM_8A8xYkoP_eQYakerveVyRMAphTdjUgNE566Gu-72b71xOY35YWy9zC_Tv_6cMSb7Y1_Fbs/s320/_DSC4329.jpg" alt="" id="BLOGGER_PHOTO_ID_5450961400683087026" border="0" /></a>Serve with fruit and whipped cream for best results.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3h-AnzJXXvDF8_dSMk-WodWiPeTu_zaS-hQnzEvpH5sJrmmfs2BP-0WLQeUDkJs9Pz1WsAD_KXGffq-BBYHHCqFw0ohrMXL4T8dL_q0Sn2PnhMhVi2-SK3FVBJz4F9Yb-fVwIsRm64rw/s1600-h/_DSC4384.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3h-AnzJXXvDF8_dSMk-WodWiPeTu_zaS-hQnzEvpH5sJrmmfs2BP-0WLQeUDkJs9Pz1WsAD_KXGffq-BBYHHCqFw0ohrMXL4T8dL_q0Sn2PnhMhVi2-SK3FVBJz4F9Yb-fVwIsRm64rw/s320/_DSC4384.jpg" alt="" id="BLOGGER_PHOTO_ID_5450972885019878994" border="0" /></a>The results are so much different than store bought cake. This is moist and light and really really tasty (even without frosting). I'm still not a big fan of Angel Food Cake but if I have to have a delicious fat free, frosting deficient cake this is an excellent choice.Rebeccahttp://www.blogger.com/profile/16786558181952163469noreply@blogger.com0tag:blogger.com,1999:blog-5358347853946819492.post-34204698925091828502010-03-17T12:50:00.001-07:002010-03-17T15:20:41.842-07:00Winner Winner Chicken Dinner<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZsrMZWpAtaCfjtZxJsotxtzr13RSOm-mEBO_yHrARki7qBQdAr873XNiWS2uDcFZ8W8UESz3dc9ZYAtbn6HnTb9SmWPHbt2RoDCEXszO8jQ1z9DtH4IAZ4T3K8Sl7zRhljmJB_0cl6o8/s1600-h/_DSC3963.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZsrMZWpAtaCfjtZxJsotxtzr13RSOm-mEBO_yHrARki7qBQdAr873XNiWS2uDcFZ8W8UESz3dc9ZYAtbn6HnTb9SmWPHbt2RoDCEXszO8jQ1z9DtH4IAZ4T3K8Sl7zRhljmJB_0cl6o8/s320/_DSC3963.jpg" alt="" id="BLOGGER_PHOTO_ID_5449710944513528258" border="0" /></a><br />So, there are a couple of things that we cook over and over again. This marinated chicken is one of them. It's our go-to meal of choice. Pair it with some grilled asparagus and potatoes (this time <span style="font-style: italic;">purple</span> potatoes) and it is magnificent. We 1st ate it at our friend's house (Shawn and Jenn) and we begged them for the recipe right there and then. I've made a couple of minor adjustments but its basically the same. We always make twice as much as we need just for the AWESOME leftovers.<span style="font-weight: bold;"><br /><br />Grilled Chicken</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR10TC0F9TYQ8q5NFDl-WXil7-PPCdUf3UlZ_lHoN4d5-hTexOaiRjVwUxy6AW2PdNvwGNrMaYlDK-hRQO9Tj1Flx4-YMunt5zQNzCginj50Ksp7V002by6CnrBV8plYSpUWlCS2RxK_A/s1600-h/_DSC3958.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR10TC0F9TYQ8q5NFDl-WXil7-PPCdUf3UlZ_lHoN4d5-hTexOaiRjVwUxy6AW2PdNvwGNrMaYlDK-hRQO9Tj1Flx4-YMunt5zQNzCginj50Ksp7V002by6CnrBV8plYSpUWlCS2RxK_A/s320/_DSC3958.jpg" alt="" id="BLOGGER_PHOTO_ID_5449699906504095794" border="0" /></a><br />The marinade is really simple<br />You'll need:<br />4 medium chicken breasts<br />1/4 cup Soy Sauce<br />3 tablespoon Ketchup<br />2+ cloves of Garlic peeled and crushed(I use a couple of shakes of garlic powder if I don't have any fresh)<br />1/4 cup Oil (canola, vegetable, or olive, I've used them all)<br />1 tablespoon Brown Sugar<br />All of this is really to taste. When Chris makes it, he uses more soy and garlic. When I make it, I use more ketchup and sugar. Both ways are totally delicious and worth eating.<br /><br />The night before you plan to grill, clean the chicken and place in a container with the marinade. Swish it around so everything is covered and place it in the fridge. This time I was waiting on the chicken to thaw overnight so I attempted to use the Seal-a-Meal to force marinade into the chicken about 4 hours before we grilled. Don't do this.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4JeNbUhx6f3z4RzMYdNlvO7MDJ3Dyw7RjT0udAGyFFhwNaFDNqE5_6zwyc2gOsTfOmN0axy3Thbobd3ETfH9b0wzpt8ucuzS7mTSnwbVCJRURcXyyDN_VazoGx4pkVmmbJna1gWYy5Uk/s1600-h/_DSC3928.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4JeNbUhx6f3z4RzMYdNlvO7MDJ3Dyw7RjT0udAGyFFhwNaFDNqE5_6zwyc2gOsTfOmN0axy3Thbobd3ETfH9b0wzpt8ucuzS7mTSnwbVCJRURcXyyDN_VazoGx4pkVmmbJna1gWYy5Uk/s320/_DSC3928.jpg" alt="" id="BLOGGER_PHOTO_ID_5449699445325879634" border="0" /></a>While it was still good, it wasn't what it could be. The chicken was flavored on the outside but the inside wasn't as moist and delicious as I wanted it to be. When done correctly, this is the juiciest chicken on the planet.<br /><br />Bring the chicken to room temp about 10 minutes before you throw it on the grill. Watch the flame on the grill to make sure they breasts don't get black. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqWLReDyn_2Tc-J9NA2G-bHmOQa3F2xuLSAD9szyMNOzxW2pSJ7XR2Sm5OK_UpFpphNPF9snjq77AUnGuaxBy_NAMCocpH4QYqGZbSbkpwzcJqaqGU0jqPG4JcFjpk7r_Uhh2Bl9U7pWo/s1600-h/_DSC3950.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqWLReDyn_2Tc-J9NA2G-bHmOQa3F2xuLSAD9szyMNOzxW2pSJ7XR2Sm5OK_UpFpphNPF9snjq77AUnGuaxBy_NAMCocpH4QYqGZbSbkpwzcJqaqGU0jqPG4JcFjpk7r_Uhh2Bl9U7pWo/s320/_DSC3950.jpg" alt="" id="BLOGGER_PHOTO_ID_5449714405246231970" border="0" /></a>The sugar in the marinade, from both the ketchup and the brown sugar, will blacken this pretty quickly if you aren't paying attention. Use a thermometer and cook on the grill until the internal temp reaches 160 degrees.<br /><br /><span style="font-weight: bold;">Grilled Asparagus</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguwmkpqriVGWoncytBB0vN0T2Hy_tnyRzRxz5F1iEhrR4liUXOVGG3RGGD1Z6TdmUZsqKhVRpbqXnMRqhVPl1wGaWJ0nvb8HpCHqpLF5RcaINVqYSL85wMRSbUG1zc0uneg1JEQMhaXlA/s1600-h/_DSC3959.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguwmkpqriVGWoncytBB0vN0T2Hy_tnyRzRxz5F1iEhrR4liUXOVGG3RGGD1Z6TdmUZsqKhVRpbqXnMRqhVPl1wGaWJ0nvb8HpCHqpLF5RcaINVqYSL85wMRSbUG1zc0uneg1JEQMhaXlA/s320/_DSC3959.jpg" alt="" id="BLOGGER_PHOTO_ID_5449705655772855794" border="0" /></a>You'll need:<br />1 lb Asparagus trimmed and washed<br />2 tablespoons Olive Oil<br />Couple of shakes of Garlic Powder<br />Salt and Pepper to taste<br />Toss the asparagus with the oil, garlic, salt, & pepper. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghdOp6p8N7Z09aYuB2jHJ3cNnxeGfCkZU4eHdm2NqrhqYMO78C0HJM_6DAXDb93GCWY18tGwrJXgBMCW22pBsgcATzXBJaTwP9vw-X-2SwuJetN1_fkjZ3i5JJIp9iLbh7pMpJzEPvmBs/s1600-h/_DSC3936.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghdOp6p8N7Z09aYuB2jHJ3cNnxeGfCkZU4eHdm2NqrhqYMO78C0HJM_6DAXDb93GCWY18tGwrJXgBMCW22pBsgcATzXBJaTwP9vw-X-2SwuJetN1_fkjZ3i5JJIp9iLbh7pMpJzEPvmBs/s320/_DSC3936.jpg" alt="" id="BLOGGER_PHOTO_ID_5449705410471494370" border="0" /></a>Place on grill pan. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfR7Y-n265nXHHkm-fSpdIGcZAV0aN3yUaEJKCexQZEZjapMdLGIj1hyiZxJsUk1yff8xWZnQ2YiiKbMQ_p-GufQoKPTi-6Y1t1AXt2ezuDXWyufnZEi4QxIMvV56HoFnh9i-BQrxOuxQ/s1600-h/_DSC3938.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfR7Y-n265nXHHkm-fSpdIGcZAV0aN3yUaEJKCexQZEZjapMdLGIj1hyiZxJsUk1yff8xWZnQ2YiiKbMQ_p-GufQoKPTi-6Y1t1AXt2ezuDXWyufnZEi4QxIMvV56HoFnh9i-BQrxOuxQ/s320/_DSC3938.jpg" alt="" id="BLOGGER_PHOTO_ID_5449705520342461922" border="0" /></a> Grill until its the tenderness that you like. Chris likes them kind of charred and wrinkly. I like them crisp tender. He controls the grill and outside cooking so you can guess how often I get them nice and green. Usually they are blackened and closer to ash. I suspect he does that so he can eat more of them.<br /><br />I don't appreciate his ruse.<br /><br />Yes. It is that simple. It takes about 20 seconds and if you are grilling anyway, just keep an eye on it and take it off when its as black or done as you like them. Its healthy easy food that doesn't come out of a can or a freezer.<br /><br />I've wanted to try green beans this way too. That sounds totally tasty. I can't wait for farmer's market season.<span style="font-weight: bold;"><br /><br />Purple Smashed Potatoes</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOyi06RvzMt4VZ7C0jYi8UjvC4aqx6iwiTtumLOYTgcYdIpBtYDtiTtCNDn-Q8gD13LchxHif_QyI3tfydr31pdV-hfYP6Wr-Ddr4cxEfZ2GEj4zL8xb7oz7vrGj6nvTF6WIDwzCUvLio/s1600-h/_DSC3912.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOyi06RvzMt4VZ7C0jYi8UjvC4aqx6iwiTtumLOYTgcYdIpBtYDtiTtCNDn-Q8gD13LchxHif_QyI3tfydr31pdV-hfYP6Wr-Ddr4cxEfZ2GEj4zL8xb7oz7vrGj6nvTF6WIDwzCUvLio/s320/_DSC3912.jpg" alt="" id="BLOGGER_PHOTO_ID_5449714777605108050" border="0" /></a>I have to hand it to the Winchester Farmers Market. That place has some cool stuff. These were so neat. I'd tasted purple potatoes at Disney's Brown Derby years ago but hadn't ever seen them in Memphis. They're sweeter than white potatoes but not nearly as sweet as sweet potatoes.<br /><br />These were so small so I didn't bother cutting or peeling them. I just washed them and threw them in a pot with water.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB5bxH2TZnptYTSt1RvgVhBG0cVHtdKxIhE5naWDIILu2qKlPRtwHaxyjyKmPiNwesO1e9Dunbpf1KW_SNz6GObIhVBFTsOF28z8s_ccX0iwgy5qx_m0aHkq1oZp-jKvDlYnOrHFv4QEc/s1600-h/_DSC3925.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB5bxH2TZnptYTSt1RvgVhBG0cVHtdKxIhE5naWDIILu2qKlPRtwHaxyjyKmPiNwesO1e9Dunbpf1KW_SNz6GObIhVBFTsOF28z8s_ccX0iwgy5qx_m0aHkq1oZp-jKvDlYnOrHFv4QEc/s320/_DSC3925.jpg" alt="" id="BLOGGER_PHOTO_ID_5449717228542691090" border="0" /></a>They're done when you can easily stick a fork in them. They lighten up a bit after boiling and the water gets a bit darker than it would with white taters.<br /><br />Drain them and put them in a smaller pot for the smashing. Add butter, milk and salt and you have one heck of a side dish. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq3TdESuyYa4P41m8I7nOqHB1tLhj2ZHWqaCuDwwA-rRCzDcuQoRxrNDkNlFml0JVEx0T51j1CDTJUBvMT7ISy-ucPRfpW2iYSX3hBMQVVBgyO3Z66Yk9pGG2p4ihz32UO3TzpXiya4lE/s1600-h/_DSC3946.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq3TdESuyYa4P41m8I7nOqHB1tLhj2ZHWqaCuDwwA-rRCzDcuQoRxrNDkNlFml0JVEx0T51j1CDTJUBvMT7ISy-ucPRfpW2iYSX3hBMQVVBgyO3Z66Yk9pGG2p4ihz32UO3TzpXiya4lE/s320/_DSC3946.jpg" alt="" id="BLOGGER_PHOTO_ID_5449721367370508018" border="0" /></a><br />Though they were cool, I wasn't a huge fan of these smashed potatoes. That being said, Chris and the kid LOVED them. They were too sweet for my liking and the skins were tougher than I wanted them to be. I kept salting them and salting them to get them to taste right but, honestly, there is really nothing <span>really </span><span style="font-style: italic;">right</span> about a purple potato.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGX4Su9DID4E0ur9PKFeNM8UzR_ekIe-l2fGTNzZsf61xk-oc2NPO_m5WsjdRA2mhkdx6qaLvxD8OhLxTMculq5X3bfKuNsd-Jf5MBVzaPE-CCf4eZEpWPhztwM1yp-AfLHR-PC0Mt1Ns/s1600-h/_DSC3962.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGX4Su9DID4E0ur9PKFeNM8UzR_ekIe-l2fGTNzZsf61xk-oc2NPO_m5WsjdRA2mhkdx6qaLvxD8OhLxTMculq5X3bfKuNsd-Jf5MBVzaPE-CCf4eZEpWPhztwM1yp-AfLHR-PC0Mt1Ns/s320/_DSC3962.jpg" alt="" id="BLOGGER_PHOTO_ID_5449694786894838802" border="0" /></a>Rebeccahttp://www.blogger.com/profile/16786558181952163469noreply@blogger.com0tag:blogger.com,1999:blog-5358347853946819492.post-79355492965754719082010-03-16T16:17:00.000-07:002010-03-16T20:23:01.835-07:00Buttermilk Biscuits<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGfIqjLddS2Jnsm5CpH1Zc_rdYv9YMcMAxjubfrRGOdUAl3dl2ws1OKpNIW3Sy3xedWdusNcu-8JtAvCH0C3nlS7BkU6566OKlhUq_IdwN6cNZJulmr271yTHWCFaCsW1ydlzIGqyj0hs/s1600-h/_DSC3957.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGfIqjLddS2Jnsm5CpH1Zc_rdYv9YMcMAxjubfrRGOdUAl3dl2ws1OKpNIW3Sy3xedWdusNcu-8JtAvCH0C3nlS7BkU6566OKlhUq_IdwN6cNZJulmr271yTHWCFaCsW1ydlzIGqyj0hs/s320/_DSC3957.jpg" alt="" id="BLOGGER_PHOTO_ID_5449427452358342770" border="0" /></a><br /><br />These are my absolute favorite comfort food. It took me until I was about 30 years old before I got it right. My mom still makes them better but I come a close 2nd. Long gone are the days of hard little biscuity bricks. These aren't light and flaky biscuits but they sure are satisfying.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3CvBCP188FJ9AHmlrJI4QoZ5CV1_ZPAVXw2coVh6QKbWYM1LaP2SnsfztNibe7WxvCh6EBUXSnfQyOxdiRaUPQcyV5BZVgW-b_kpAdWeKlzhJnkD5M_xNUngnizxW6IiMCVrKcQySC9A/s1600-h/_DSC3913.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3CvBCP188FJ9AHmlrJI4QoZ5CV1_ZPAVXw2coVh6QKbWYM1LaP2SnsfztNibe7WxvCh6EBUXSnfQyOxdiRaUPQcyV5BZVgW-b_kpAdWeKlzhJnkD5M_xNUngnizxW6IiMCVrKcQySC9A/s320/_DSC3913.jpg" alt="" id="BLOGGER_PHOTO_ID_5449376195856716098" border="0" /></a><br /><br /><br />Ingredients:<br />3 tablespoons shortening (plain or butter flavored)<br />2 cups flour sifted<br />4 teaspoons baking powder<br />1/4 teaspoon baking soda<br />1 teaspoon salt<br />Buttermilk<br /><br />Step 1: Preheat oven to 450-500 degrees<br />Step 2: Add dry ingredients to the shortening and cut in with a fork.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrajwEA5NYsUId2YnjKcWL18U-GT5lxdZX9cVJcEO_O1hx9PEaSIIxIyDuisEx7j1yZsT_KxU36dns_Gw3RDZg0SSmjMWFkwoMGHCd7nOukrMPERTF5qDOSCD3QZxkfuLPU1gAeys-xmY/s1600-h/_DSC3914.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrajwEA5NYsUId2YnjKcWL18U-GT5lxdZX9cVJcEO_O1hx9PEaSIIxIyDuisEx7j1yZsT_KxU36dns_Gw3RDZg0SSmjMWFkwoMGHCd7nOukrMPERTF5qDOSCD3QZxkfuLPU1gAeys-xmY/s320/_DSC3914.jpg" alt="" id="BLOGGER_PHOTO_ID_5449376619087658930" border="0" /></a>It should end up looking like course corn meal<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh-DiGJlOLFtrrCRhm4Sq4OpG6Zcyx3Oqqxx9LyVzKHPitau6FQbVR_J0y2WO3hLmg8-OrU0ktV9GbYYV69A6p7wfyRg1fUuR2CP4xmi5Fu9_who35HOkmf8M2ghz9gCrcMbiP2XbscjE/s1600-h/_DSC3915.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh-DiGJlOLFtrrCRhm4Sq4OpG6Zcyx3Oqqxx9LyVzKHPitau6FQbVR_J0y2WO3hLmg8-OrU0ktV9GbYYV69A6p7wfyRg1fUuR2CP4xmi5Fu9_who35HOkmf8M2ghz9gCrcMbiP2XbscjE/s320/_DSC3915.jpg" alt="" id="BLOGGER_PHOTO_ID_5449376966647243650" border="0" /></a>Step 3: Add enough butter milk to make everything wet. You don't want puddles- just enough to make everything stick together.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqolW0McFF6TgqyHcvjUWfsYTaKowfUecCbelnCK9uzQo2rwK9CKFUzZman_Kk9GMS193P4THT4ytQ9NLO2Afrw3dhjMPBJavQTLMLVgMIq_ZnT3I9W9kga1wblUFqXH9uqc2wemp9umc/s1600-h/_DSC3916.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqolW0McFF6TgqyHcvjUWfsYTaKowfUecCbelnCK9uzQo2rwK9CKFUzZman_Kk9GMS193P4THT4ytQ9NLO2Afrw3dhjMPBJavQTLMLVgMIq_ZnT3I9W9kga1wblUFqXH9uqc2wemp9umc/s320/_DSC3916.jpg" alt="" id="BLOGGER_PHOTO_ID_5449378511553505570" border="0" /></a>Work this as little as possible. The less you work it, the more tender the biscuits.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyhDyI_pHwBfRq8YoMn9IJMmXtNfWRI2dkQdA_GWjCkyzIVxCwia3gHfGrL2fvuSRBtUGfiGrtpfy6g9lsx9xm_2WzWMeiLYMHik2_0LXrl11glizfACnjQy4_hHDn_cQS7e5pxx4mN0w/s1600-h/_DSC3917.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyhDyI_pHwBfRq8YoMn9IJMmXtNfWRI2dkQdA_GWjCkyzIVxCwia3gHfGrL2fvuSRBtUGfiGrtpfy6g9lsx9xm_2WzWMeiLYMHik2_0LXrl11glizfACnjQy4_hHDn_cQS7e5pxx4mN0w/s320/_DSC3917.jpg" alt="" id="BLOGGER_PHOTO_ID_5449379113622239954" border="0" /></a>This is the part that always made me hate making biscuits. I wanted a measurement but it differs each time. I also wanted to work it like bread dough but that makes rock-like biscuits.<br /><br />Step 4: Walk away. Give the flour enough time to absorb the buttermilk. Go cook something else but, whatever you do, don't touch this for 15-20 minutes.<br /><br />Before: <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjscJ8qH5QpCAgDS3GNkF3IuOsNMG-75gt4KgspxulPxTVsHN2dz5PQe5J9SLACsRagFbcj82vL-BlHMKE3-mZYAJ7whRWGvJDYdQE98sp8Hi9DFsHzxiGrf5SoV2BHtG6PFIRSrTKHm5U/s1600-h/_DSC3919.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjscJ8qH5QpCAgDS3GNkF3IuOsNMG-75gt4KgspxulPxTVsHN2dz5PQe5J9SLACsRagFbcj82vL-BlHMKE3-mZYAJ7whRWGvJDYdQE98sp8Hi9DFsHzxiGrf5SoV2BHtG6PFIRSrTKHm5U/s320/_DSC3919.jpg" alt="" id="BLOGGER_PHOTO_ID_5449381639167400914" border="0" /></a>After:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk9dAgYxkzFrT-e1U42C29Rh4kpWaKDwB6FncjHzqfJLes_ODaIAZbb2S0nlDflmyabJEruT-RVk7j6uqBo3r6XRJM5qhLEbeaQCZmLlJdzgkMt4RK7zcywVJYnsNfxJdoaMhZxV_AvyY/s1600-h/_DSC3937.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk9dAgYxkzFrT-e1U42C29Rh4kpWaKDwB6FncjHzqfJLes_ODaIAZbb2S0nlDflmyabJEruT-RVk7j6uqBo3r6XRJM5qhLEbeaQCZmLlJdzgkMt4RK7zcywVJYnsNfxJdoaMhZxV_AvyY/s320/_DSC3937.jpg" alt="" id="BLOGGER_PHOTO_ID_5449381997587194706" border="0" /></a><br />Step 5: Turn the dough out onto a floured surface. I generally just use a clean counter top. Add flour to the dough and pat it to about 3/4 to 1 in thick<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8usv8jUOYZyUaoJhTfEXxg1pqJaWjytkk6fRx-vl0BIu5lIU4rGIHKSzCG2Kn3G4bXByR_g0FA2a3iXpqxlFNqZ5GuxoFZ4A9ZytL592wkC3UEhMiShtM5nrSPBETpkRg5NAlxSmLZcc/s1600-h/_DSC3939.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8usv8jUOYZyUaoJhTfEXxg1pqJaWjytkk6fRx-vl0BIu5lIU4rGIHKSzCG2Kn3G4bXByR_g0FA2a3iXpqxlFNqZ5GuxoFZ4A9ZytL592wkC3UEhMiShtM5nrSPBETpkRg5NAlxSmLZcc/s320/_DSC3939.jpg" alt="" id="BLOGGER_PHOTO_ID_5449416301899405298" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge5SqMAv8T1VtECn0rFl8UblwJzWJtJyl4KHmToXZJnH1aO4IZt__MDVt-Hp178Yqb4gtuf6iXm7o9uNIrabmTM6KUAZZv-DuEdGZ7_pAxFM3V4BTB1IXW5zBh-Sl8Fe-DaQk63tbsN4Y/s1600-h/_DSC3940.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge5SqMAv8T1VtECn0rFl8UblwJzWJtJyl4KHmToXZJnH1aO4IZt__MDVt-Hp178Yqb4gtuf6iXm7o9uNIrabmTM6KUAZZv-DuEdGZ7_pAxFM3V4BTB1IXW5zBh-Sl8Fe-DaQk63tbsN4Y/s320/_DSC3940.jpg" alt="" id="BLOGGER_PHOTO_ID_5449416839951484306" border="0" /></a>You can use a rolling pin but its really not necessary. It takes longer to clean the rolling pin in my opinion and my hands work just as well.<br /><br />Cut the biscuits out.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvrCF0ppJQCtu31h9jlITvlQ_xRZxTNtnfhyphenhyphenzVvmYLghq8VNbeo8olW_jtbw3LAEiBtp0YORTzWPclFg7QiCbcD6Z6UWjFl6Tt2SXAZGt9dwVmcUEzXk3C740P3tkycv16r-cwhTraIyw/s1600-h/_DSC3941.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvrCF0ppJQCtu31h9jlITvlQ_xRZxTNtnfhyphenhyphenzVvmYLghq8VNbeo8olW_jtbw3LAEiBtp0YORTzWPclFg7QiCbcD6Z6UWjFl6Tt2SXAZGt9dwVmcUEzXk3C740P3tkycv16r-cwhTraIyw/s320/_DSC3941.jpg" alt="" id="BLOGGER_PHOTO_ID_5449419380171579714" border="0" /></a>Place on a silpat or parchment paper <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIU4pbj3ZYD35VhC4mT1U6YXAQaZcYSakJDcgvktVa7sVqp3D_I4CV7du4WP1upjl6PQQ8L923q7Im_UMreBfUet3TRKjxTc-bnXm4wrX68GUYtaT9X4WpIJHKAWhY9nvpLdTmSxi-n9M/s1600-h/_DSC3944.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIU4pbj3ZYD35VhC4mT1U6YXAQaZcYSakJDcgvktVa7sVqp3D_I4CV7du4WP1upjl6PQQ8L923q7Im_UMreBfUet3TRKjxTc-bnXm4wrX68GUYtaT9X4WpIJHKAWhY9nvpLdTmSxi-n9M/s320/_DSC3944.jpg" alt="" id="BLOGGER_PHOTO_ID_5449424530427922018" border="0" /></a><br />Place in the oven until brown. About 20 minutes or so.<br /><br />Spread with butter or jam and enjoy. I especially like these re-heated in the oven the next morning for breakfast. Just spread with butter and toast in the oven until warm. So tasty!Rebeccahttp://www.blogger.com/profile/16786558181952163469noreply@blogger.com0tag:blogger.com,1999:blog-5358347853946819492.post-20204371816860205962010-03-15T18:58:00.000-07:002010-03-15T19:41:06.897-07:00Rice Cake?Another item from the Winchester Farmers Market.<br /><br />While searching for the Inari pockets that Chris likes so much, I was browsing through the cooler section at the Market. I came across this:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRAYENUvO2K8uIkFPVF0IuxWCcDsv1YQpNKj9utlMmaYXTVmZt6wgPGkt_i4f0OycRAoaAJ9yBQVum9w2y7sIzQDp5ojjTrOs25iafxRBERlIIZc5YjY90AKug0aF60fmcfAjnhsnR1fI/s1600-h/_DSC3870.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRAYENUvO2K8uIkFPVF0IuxWCcDsv1YQpNKj9utlMmaYXTVmZt6wgPGkt_i4f0OycRAoaAJ9yBQVum9w2y7sIzQDp5ojjTrOs25iafxRBERlIIZc5YjY90AKug0aF60fmcfAjnhsnR1fI/s320/_DSC3870.jpg" alt="" id="BLOGGER_PHOTO_ID_5449046115110009138" border="0" /></a>What is it? Why is it so fancy? It reminded me of a funeral urn for some reason. For $3.99, I really couldn't pass it up. I mean, seriously, it looks kind of cool and whatever is in it must be AMAZING, right?<br /><br />Yeah...amazing.<br /><br />After closer examination, there was a tiny sticker on the bottom:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj8GBeFWbFkC6Z1hFNWCktaqsddNE_P7ueBoK_K6guts6TbZDDDTt4jPCNHYmseZiGUAUDTnx-Xm5anVa4O5PZxKang_iuT8yIduOvMCLpj2yL7ufuKw0ZCHOiVbQO8EUNv1cREDMxVwg/s1600-h/_DSC3872.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj8GBeFWbFkC6Z1hFNWCktaqsddNE_P7ueBoK_K6guts6TbZDDDTt4jPCNHYmseZiGUAUDTnx-Xm5anVa4O5PZxKang_iuT8yIduOvMCLpj2yL7ufuKw0ZCHOiVbQO8EUNv1cREDMxVwg/s320/_DSC3872.jpg" alt="" id="BLOGGER_PHOTO_ID_5449046990435113554" border="0" /></a>Rice. Sugar. Water. It passed the 1st test of being safe for the kid. I figured it must be like dessert. I was looking forward to trying this. I'm not usually this adventurous but this golden treasure was really intriguing.<br /><br />After dinner last night and almost burning the house down, I wasn't in the mood to open it. Chris made pudding for dessert and I was enjoying every bit of that when he asked if he could open my golden mystery container. I thought about it for a minute and made him trade me his pudding for it. Double pudding beats crazy rice cake any day.<br /><br />I gathered Grunty Gus up and shuffled to the kitchen to watch the unveiling.<br /><br />Wow. I was immediately thankful for bartering this thing away and headed straight to the fridge before Chris could change his mind. It looked like a beige hockey puck.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnLBvbqALMiLeDArAZ0NIANJm-8IyfqBa7L2bZzozg4nu6BnSnOuuqcZ_XSkT_362PmQnROzjZQAhcF1OTQX2ECt4hYbevEBAbGT_dybFsINT1hU1SYW17sqd9x6-SiVrtwqrd7WRdGJ0/s1600-h/_DSC3875.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnLBvbqALMiLeDArAZ0NIANJm-8IyfqBa7L2bZzozg4nu6BnSnOuuqcZ_XSkT_362PmQnROzjZQAhcF1OTQX2ECt4hYbevEBAbGT_dybFsINT1hU1SYW17sqd9x6-SiVrtwqrd7WRdGJ0/s320/_DSC3875.jpg" alt="" id="BLOGGER_PHOTO_ID_5449049495221800450" border="0" /></a>Surprisingly, it also had the consistency of a beige hockey puck. I started giggling and Chris was trying to figure out exactly how to taste this thing. The spoon barely dented it and he started grumbling under his breath about <span style="font-style: italic;">his</span> pudding, I moved to the other side of the kitchen.<br /><br />He was really regretting this decision about now:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjErk5Q21dqqQqaTLt67UNCwWGCFxwbypULcupdWHy8JFnMTt3D38ifHz4vPPKdp8JqT27Uz7w2MKqbWUIRamtOKE_W4jTbz1JQ7mqGmsOX8LccUyGeUwA2VoOKm8PDCExpQkeAIakaoI/s1600-h/_DSC3883.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjErk5Q21dqqQqaTLt67UNCwWGCFxwbypULcupdWHy8JFnMTt3D38ifHz4vPPKdp8JqT27Uz7w2MKqbWUIRamtOKE_W4jTbz1JQ7mqGmsOX8LccUyGeUwA2VoOKm8PDCExpQkeAIakaoI/s320/_DSC3883.jpg" alt="" id="BLOGGER_PHOTO_ID_5449050884850185554" border="0" /></a>It really took WAY too much effort to shove the spoon in this thing.<br /><br />He finally pried out a piece to taste. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioAyJu5GPk9l9JAk5jzAsjTR-3HRoQmufzrvsl9KlXjbDZh9MLCaFlZLwe8wuQeLDs_GfXuwWohwGbharz9bIrEqBRIY0Uv1cbnTkGKP8V9eMw0TxsU4sSC4h05OU349QjSahIEmHpybo/s1600-h/_DSC3886.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioAyJu5GPk9l9JAk5jzAsjTR-3HRoQmufzrvsl9KlXjbDZh9MLCaFlZLwe8wuQeLDs_GfXuwWohwGbharz9bIrEqBRIY0Uv1cbnTkGKP8V9eMw0TxsU4sSC4h05OU349QjSahIEmHpybo/s320/_DSC3886.jpg" alt="" id="BLOGGER_PHOTO_ID_5449051542066881250" border="0" /></a>Maybe a big bite wasn't that bright of an idea.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrdHO58vhSsJ98pL0V_ZRxoo8zKbUy5x5FNwbfiB7KOS_BXp5-EyHlWWhQY7i-aVWIwtLw8erf1BMu6_d7Fxh4XVrtkb7V9Vz14P7CTqG9fp2Bh90f0Gyz_Q43mk9jQKWw29E1oRqtgQM/s1600-h/_DSC3890.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrdHO58vhSsJ98pL0V_ZRxoo8zKbUy5x5FNwbfiB7KOS_BXp5-EyHlWWhQY7i-aVWIwtLw8erf1BMu6_d7Fxh4XVrtkb7V9Vz14P7CTqG9fp2Bh90f0Gyz_Q43mk9jQKWw29E1oRqtgQM/s320/_DSC3890.jpg" alt="" id="BLOGGER_PHOTO_ID_5449051777993919330" border="0" /></a>At this point I was giggling uncontrollably.<br /><br />I'm pretty sure that's the last time I get Chris' pudding in exchange for crazy asian food.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqh2U3DArbxlYhvobjihRLl3xacc6z-OZvvVvjlN3ReOWJEn975AL0wNY0cmBP3u7xkwVq2v45OuNTvuhMnk_ESBmwuDzpDrR7R7dpXvfusN4ZGzAUQB3SFbkpm_PzrIwsvQ_PLw_1H3s/s1600-h/_DSC3896.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqh2U3DArbxlYhvobjihRLl3xacc6z-OZvvVvjlN3ReOWJEn975AL0wNY0cmBP3u7xkwVq2v45OuNTvuhMnk_ESBmwuDzpDrR7R7dpXvfusN4ZGzAUQB3SFbkpm_PzrIwsvQ_PLw_1H3s/s320/_DSC3896.jpg" alt="" id="BLOGGER_PHOTO_ID_5449052741148385730" border="0" /></a><br />In retrospect, we probably should have researched rice cakes on the internet. I'm glad we didn't since it ended up being so funny but there is, apparently, a use for this stuff in legitimate cooking.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaBCpiS4dLBo5Sg7V_w0PF7qXKNwporQzjP1hUvrNotO4E65d_9_MdbwdFyIN_Y_zep6HVRC_NCBMCJuKHKTJnX4PmsqjDVaFV-PMZdapfmGmK8xOPhB0z2aUyI9aPhRZ95dRxTJEm93I/s1600-h/_DSC3909.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaBCpiS4dLBo5Sg7V_w0PF7qXKNwporQzjP1hUvrNotO4E65d_9_MdbwdFyIN_Y_zep6HVRC_NCBMCJuKHKTJnX4PmsqjDVaFV-PMZdapfmGmK8xOPhB0z2aUyI9aPhRZ95dRxTJEm93I/s320/_DSC3909.jpg" alt="" id="BLOGGER_PHOTO_ID_5449055178774577778" border="0" /></a>Rebeccahttp://www.blogger.com/profile/16786558181952163469noreply@blogger.com0tag:blogger.com,1999:blog-5358347853946819492.post-12350134669621731372010-03-15T14:13:00.000-07:002010-03-15T18:37:00.571-07:00Burning Down the HouseSo in an attempt to use the wonderful items we got at the Winchester Farmers Market, I decided to make Tostadas. Now, usually, I would have many other ingredients like vegetables and such but I was winging it so I just used what I had in the house.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis_mVXmgwZU1RTa7HZ6OwXI5qsGGegsWYfQvZ8hyphenhyphenfKx179gV7e-PfvDf9g0L-djOfQyvHvRwdw68DT0_MNQEAi0L0btGKEQB5HlR46UKZPXJoZ3VS3UaX_BQ6sKL1HqwFqfSI6Zhsu1KQ/s1600-h/_DSC3856.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis_mVXmgwZU1RTa7HZ6OwXI5qsGGegsWYfQvZ8hyphenhyphenfKx179gV7e-PfvDf9g0L-djOfQyvHvRwdw68DT0_MNQEAi0L0btGKEQB5HlR46UKZPXJoZ3VS3UaX_BQ6sKL1HqwFqfSI6Zhsu1KQ/s320/_DSC3856.jpg" alt="" id="BLOGGER_PHOTO_ID_5448973259236050066" border="0" /></a><br />I started off with the fresh tortillas we got at the market (about 30 of them for $1.50). They came loosely wrapped in paper and warm. We couldn't help but eat a couple in the car. Chris and I were impressed, the girl not so much. If I had butter to spread on them right there, I would have been in heaven.<br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIaWSoi0bamp-vFOxRkLw2hjudjQUoTM7Jokq-MNs4-45TA-HBk18Y0lgFw52A9LNMTEvnwBk0KWlU3TDAU33MSklNQhGyxUwjHt92iM9GCByFjmU9EqhBeWHD-jFlek3Qq9jtYxG6lVk/s1600-h/_DSC3851.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIaWSoi0bamp-vFOxRkLw2hjudjQUoTM7Jokq-MNs4-45TA-HBk18Y0lgFw52A9LNMTEvnwBk0KWlU3TDAU33MSklNQhGyxUwjHt92iM9GCByFjmU9EqhBeWHD-jFlek3Qq9jtYxG6lVk/s320/_DSC3851.jpg" alt="" id="BLOGGER_PHOTO_ID_5448977460273867778" border="0" /></a><br />I've never fried tortillas before so after a quick google search I was on my way. The oil was supposed to be 350 degrees but since I didn't have a thermometer I guessed. Frying was messy (as shown in the picture my stove top was an absolute disaster). They crisp up quickly so not paying attention wasn't an option.<br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi4SY9b25zJvaEwJ5Aaz7MoH907vhgTv-Y6rocNA0wtt372uxv9a3G0VtBNd_b0r0XrCIc04XtRTQIbC4lAxElyiyK3xLH3gHEwl0z_tW1OlwdcJLiZnAQKMQqVhZ8i2z-xfEoMJQDKNw/s1600-h/_DSC3840.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi4SY9b25zJvaEwJ5Aaz7MoH907vhgTv-Y6rocNA0wtt372uxv9a3G0VtBNd_b0r0XrCIc04XtRTQIbC4lAxElyiyK3xLH3gHEwl0z_tW1OlwdcJLiZnAQKMQqVhZ8i2z-xfEoMJQDKNw/s320/_DSC3840.jpg" alt="" id="BLOGGER_PHOTO_ID_5448979489283433266" border="0" /></a><br /><br />After a couple of chewy messes, I got the temp just right. About 45 seconds in the oil, turning constantly, drained on some paper towels, and lightly salted resulted in a pile of awesome.<br /><br /><br /><br /><br /><br /><br />While I was cooking the tortillas, I fried up a couple of hamburgers I was saving for the grill with a chopped onion and taco seasoning. I broke them up enough to pass for taco meat. I also cooked a can of La Preferida (the BEST refried beans from a can).<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUGlc1FE8RdsmLY8JaYWQHjAZ7DNx7RfUqDG6E5nEvJPPQgbSV3_nl3oXwGj2Ja5AuvSQk8xN1Z4eB9birwnGiHhzZeekF4K7AXrIzHMucSCacNJPMmYkYg0guNOmZNtPc3MSaNjCSt9M/s1600-h/_DSC3839.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUGlc1FE8RdsmLY8JaYWQHjAZ7DNx7RfUqDG6E5nEvJPPQgbSV3_nl3oXwGj2Ja5AuvSQk8xN1Z4eB9birwnGiHhzZeekF4K7AXrIzHMucSCacNJPMmYkYg0guNOmZNtPc3MSaNjCSt9M/s320/_DSC3839.jpg" alt="" id="BLOGGER_PHOTO_ID_5448980920493198098" border="0" /></a><br /><br /><br /><br /><br /><br />I layered the crunchy tortillas with the beans and meat and some quesadilla cheese we also got at the market. I place the layered tostadas on a baking sheet covered in parchment paper and placed them under the broiler.<br /><br /><br /><br /><br /><br /><br />Now, I am deathly afraid of fire. More specifically, I'm afraid of catching on fire and becoming a flaming ball of death. Its an OCD causing phobia that I'm better equipped with handling the older I get (I no longer get up at 2am to make sure the stove is turned off).<br /><br />I should have known better.<br /><br />About 5 minutes after placing the tostadas under the broiler I opened up the oven to see my dinner on FIRE! The parchment paper that I placed them on is aflame. I'm usually pretty good in emergency situations. This time...not so much. I proceeded to dance around the kitchen like a crazy person shrieking and looking for the fire extinguisher. Chris calmly found a pot holder, pulled the fireball out of the oven, and in 2 breaths blew out what I was sure would be the death of me and the family.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMFZ3JaIpjwJ9YmH2jA0D8c60UvShpHBR0T90q5oLDyCd5hny2HpOkfvwK9OMuenpP3AIaiPv1pc1YTmyZIZWMtSr0UhJVIMfq90o1Uwmpn8-n0tS-rp1qTkc9kDniLkDbYfZ7HBBCRZo/s1600-h/_DSC3852.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMFZ3JaIpjwJ9YmH2jA0D8c60UvShpHBR0T90q5oLDyCd5hny2HpOkfvwK9OMuenpP3AIaiPv1pc1YTmyZIZWMtSr0UhJVIMfq90o1Uwmpn8-n0tS-rp1qTkc9kDniLkDbYfZ7HBBCRZo/s320/_DSC3852.jpg" alt="" id="BLOGGER_PHOTO_ID_5449036593981063986" border="0" /></a> I can laugh now but I was sure we were all going to end up on fire and as crispy as the tortillas.<br /><br />Thankfully, I decided to only make a test bunch for the 1st batch so we didn't end up losing too much. Chris and I ate the survivor while the kid was distracted.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcFNbpFFASBIdp9CzxTdsgexg3kvudIIp7igXJ8Bd0cOEyZzcKSSAgPXNFl9UGrwoZVJUIQaWijGiqkt4Hg6jDQ7jD_c9Q6nYYdar0MCSSR5sFXIbaeAwq9bTqXRFxHps6gV27JlTER4Q/s1600-h/_DSC3854.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcFNbpFFASBIdp9CzxTdsgexg3kvudIIp7igXJ8Bd0cOEyZzcKSSAgPXNFl9UGrwoZVJUIQaWijGiqkt4Hg6jDQ7jD_c9Q6nYYdar0MCSSR5sFXIbaeAwq9bTqXRFxHps6gV27JlTER4Q/s320/_DSC3854.jpg" alt="" id="BLOGGER_PHOTO_ID_5448993158862125442" border="0" /></a><br /><br /><br /><br /><br />Round 2: I got out the Silpat and did it right.<br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0_PTcWv0i0CdtIlkxdFL0vCUaBUnuVlqgmM9VVVVX1RoroZmxY5fWUJKaVNoPV1BkMie63xNR1B8E5drSa5k3QxX7khdDUcRcjt4tz9Vnnb1NDTv6N3CwsdPT1OR9Hul8CAf1rpXvh6A/s1600-h/_DSC3855.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0_PTcWv0i0CdtIlkxdFL0vCUaBUnuVlqgmM9VVVVX1RoroZmxY5fWUJKaVNoPV1BkMie63xNR1B8E5drSa5k3QxX7khdDUcRcjt4tz9Vnnb1NDTv6N3CwsdPT1OR9Hul8CAf1rpXvh6A/s320/_DSC3855.jpg" alt="" id="BLOGGER_PHOTO_ID_5448998325261836882" border="0" /></a><br /><br /><br /><br />This time we ate some of the left over fried tortillas with some beans while we were waiting for the cheese to melt. It was so tasty!<br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCBTvMkscbgAUQFMcnZaLU4F9LikuA-3UUTKynvpFzZLl_KxCzsgGKCe0ZJ-ZiT_1l7ZTY0FcwA2SOGXTS8wx86G2eCN4g0LG4sn6qovBcshm0vDUEU3iKevQZ5JBAJyVfdOdA1EGF9Us/s1600-h/_DSC3860.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCBTvMkscbgAUQFMcnZaLU4F9LikuA-3UUTKynvpFzZLl_KxCzsgGKCe0ZJ-ZiT_1l7ZTY0FcwA2SOGXTS8wx86G2eCN4g0LG4sn6qovBcshm0vDUEU3iKevQZ5JBAJyVfdOdA1EGF9Us/s320/_DSC3860.jpg" alt="" id="BLOGGER_PHOTO_ID_5449037183543190498" border="0" /></a><br />Finally, the cheese was melted sufficiently enough for us to eat and, I have to say, I was impressed. The quesadilla cheese was mild but melted beautifully, the browner tortillas kept their crunch under the broiler, and the whole family was impressed. It was super easy, took about 45 minutes from start to finish (minus the whole inferno thing), and tasted really good. Next time, I'll get some vegetables to go along with it, some wackamoley, some sour cream and try baking the tortillas to cut some of the fat/calories.Rebeccahttp://www.blogger.com/profile/16786558181952163469noreply@blogger.com0