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INSERT INTO `wp_posts` VALUES (189,1,'2010-10-21 20:48:25','2010-10-21 20:48:25','<h1><a href=\"http://www.karolineskitchen.com/wp-content/uploads/2010/10/avo-dip-2-0781.jpg\"></a><a href=\"http://www.karolineskitchen.com/wp-content/uploads/2010/10/avo-dip-2-0783.jpg\"><img class=\"aligncenter size-large wp-image-185\" title=\"avo dip 2 078\" src=\"http://www.karolineskitchen.com/wp-content/uploads/2010/10/avo-dip-2-0783-1024x680.jpg\" alt=\"\" width=\"1024\" height=\"680\" /></a><a href=\"http://www.boston.com/lifestyle/food/articles/2010/10/20/recipe_for_creamy_avocado_dip/\">Creamy avocado dip</a></h1>\r\n \r\n\r\n<a href=\"http://www.boston.com/lifestyle/food/\">The Boston Globe</a>\r\n\r\nOctober 20, 2010\r\n\r\n<em>Serves 6</em>\r\n\r\nAt evening meetings, potlucks, and parties, this healthy dip can accompany fresh veggies instead of chips. Greek-style yogurt has a thick texture, but you can use traditional yogurt too. Or thin the dip with skim milk to use as a salad dressing.\r\n<table>\r\n<tbody>\r\n<tr>\r\n<th> </th>\r\n<th> </th>\r\n</tr>\r\n</tbody>\r\n<tbody>\r\n<tr>\r\n<td><strong>1</strong></td>\r\n<td><strong>ripe avocado</strong></td>\r\n</tr>\r\n<tr>\r\n<td><strong>1</strong></td>\r\n<td><strong>cup plain Greek-style yogurt</strong></td>\r\n</tr>\r\n<tr>\r\n<td> </td>\r\n<td><strong>Juice of 1 lemon</strong></td>\r\n</tr>\r\n<tr>\r\n<td><strong>1</strong></td>\r\n<td><strong>clove garlic, chopped</strong></td>\r\n</tr>\r\n<tr>\r\n<td><strong>1</strong></td>\r\n<td><strong>tablespoon chopped fresh parsley</strong></td>\r\n</tr>\r\n<tr>\r\n<td> </td>\r\n<td><strong>Salt and pepper, to taste</strong></td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<strong> </strong>\r\n\r\n<strong>1.</strong> In a food processor, combine avocado, yogurt, lemon, garlic, parsley, salt, and pepper. Puree the mixture until smooth.\r\n\r\n<strong>2. </strong>Taste for seasoning, and add more salt and pepper, if you like.','Creamy Avocado Dip','','inherit','open','closed','','174-revision-8','','','2010-10-21 20:48:25','2010-10-21 20:48:25','',174,'http://www.karolineskitchen.com/189-174-revision-8',0,'revision','',0),(2,1,'2010-10-15 21:16:22','2010-10-15 21:16:22','<p style=\"text-align: left;\">Bio coming soon, but you can read more about me in this <a href=\"http://gastronomyatbu.com/2011/05/18/alumna-profile-karoline-boehm-goodnick/\">alumna profile </a>on the Boston University Gastronomy blog.</p>\r\n<p style=\"text-align: center;\"><a href=\"http://www.karolineskitchen.com/wp-content/uploads/2010/10/4.22.12-034.jpg\"><img title=\"cinnamon rolls\" alt=\"\" src=\"http://www.karolineskitchen.com/wp-content/uploads/2010/10/4.22.12-034.jpg\" width=\"500\" height=\"331\" /></a></p>\r\n<p style=\"text-align: left;\"> My work has appeared in:</p>\r\n\r\n<ul style=\"text-align: left;\">\r\n	<li>The Bay Area Homegrown Cookbook (2011)</li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/\">The Boston Globe</a> (2006-Present)</li>\r\n	<li><a href=\"http://www.ediblecommunities.com/boston/pages/articles/spring07/pdf/walking.pdf\">Edible Boston</a> (Spring 2007)</li>\r\n	<li><a href=\"http://www.foodista.com/blogbook\">Foodista: Best of Food Blogs Cookbook</a> (2010)</li>\r\n	<li><a href=\"http://girlsguidetothegalaxy.com/2009/12/08/christmas-cookie-classics/\">Girls Guide to the Galaxy</a> (2009)</li>\r\n	<li><a href=\"http://www.amazon.com/New-Boston-Globe-Cookbook-Classic/dp/0762749881\">The New Boston Globe Cookbook</a> (2009)</li>\r\n	<li><a href=\"http://www.relishmag.com/\">Relish</a> (May 2011)</li>\r\n	<li>Sommelier Journal (July 2011)</li>\r\n</ul>\r\n<p style=\"text-align: center;\"><a href=\"http://www.karolineskitchen.com/wp-content/uploads/2010/10/lobster-sunday-supper-022.jpg\"><img class=\"aligncenter size-full wp-image-951\" alt=\"lobster pasta\" src=\"http://www.karolineskitchen.com/wp-content/uploads/2010/10/lobster-sunday-supper-022.jpg\" width=\"358\" height=\"500\" /></a></p>\r\n<p style=\"text-align: center;\"><a href=\"http://www.karolineskitchen.com/wp-content/uploads/2010/10/cheesecake-019.jpg\"><img class=\"aligncenter size-full wp-image-934\" alt=\"cheesecake with figs\" src=\"http://www.karolineskitchen.com/wp-content/uploads/2010/10/cheesecake-019.jpg\" width=\"500\" height=\"325\" /></a></p>\r\n<p style=\"text-align: center;\"><a href=\"http://www.karolineskitchen.com/wp-content/uploads/2010/10/IMGP5303-2.jpg\"><img class=\"aligncenter size-full wp-image-939\" alt=\"millet fried rice\" src=\"http://www.karolineskitchen.com/wp-content/uploads/2010/10/IMGP5303-2.jpg\" width=\"331\" height=\"500\" /></a><a href=\"http://www.karolineskitchen.com/wp-content/uploads/2010/10/4.22.12-034.jpg\"> </a></p>\r\n<p style=\"text-align: center;\"></p>\r\n&nbsp;\r\n\r\n&nbsp;','About','','publish','closed','closed','','about-karoline-boehm-goodnick','','','2014-03-01 21:24:29','2014-03-01 21:24:29','',0,'http://karolineskitchen.com/?page_id=2',0,'page','',0),(170,1,'2010-10-16 06:44:16','2010-10-16 06:44:16','','Contact','','inherit','open','closed','','166-revision-v1','','','2010-10-16 06:44:16','2010-10-16 06:44:16','',166,'http://www.karolineskitchen.com/170-166-revision-2',0,'revision','',0),(256,3,'2010-11-23 16:58:32','2010-11-23 16:58:32','[caption id=\"attachment_257\" align=\"aligncenter\" width=\"500\" caption=\"Red Kuri Squash at Pie Ranch; Mission Pie mixes this squash with Winter Luxury Pumpkins for a well balanced pumpkin pie.\"]<a href=\"http://www.karolineskitchen.com/wp-content/uploads/2010/11/avo-dip-2-049.jpg\"><img class=\"size-full wp-image-257\" title=\"pie ranch red kuri squash\" src=\"http://www.karolineskitchen.com/wp-content/uploads/2010/11/avo-dip-2-049.jpg\" alt=\"\" width=\"500\" height=\"333\" /></a>[/caption]\r\n\r\nShort on ideas for this year\'s meal??  Check out last week\'s food section in the Boston Globe!  Sheryl &amp; I put together <a href=\"http://www.boston.com/lifestyle/food/gallery/azsides?pg=2\">26 sides....from A (Acorn squash with pecan stuffing) to Z (Zero-Calorie Crudite).  </a> So fun...you just might want to try them all!','Thanksgiving Sides','','publish','open','closed','','thanksgiving-sides','','','2010-11-23 17:00:28','2010-11-23 17:00:28','',0,'http://www.karolineskitchen.com/?p=256',0,'post','',0),(199,3,'2014-03-01 21:23:56','2014-03-01 21:23:56','<p style=\"text-align: left;\">Bio coming soon, but you can read more about me in this <a href=\"http://gastronomyatbu.com/2011/05/18/alumna-profile-karoline-boehm-goodnick/\">alumna profile </a>on the Boston University Gastronomy blog.</p>\n<p style=\"text-align: center;\"><a href=\"http://www.karolineskitchen.com/wp-content/uploads/2010/10/4.22.12-034.jpg\"><img title=\"cinnamon rolls\" alt=\"\" src=\"http://www.karolineskitchen.com/wp-content/uploads/2010/10/4.22.12-034.jpg\" width=\"500\" height=\"331\" /></a></p>\n<p style=\"text-align: left;\"> My work has appeared in:</p>\n\n<ul style=\"text-align: left;\">\n	<li>The Bay Area Homegrown Cookbook (2011)</li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/\">The Boston Globe</a> (2006-Present)</li>\n	<li><a href=\"http://www.ediblecommunities.com/boston/pages/articles/spring07/pdf/walking.pdf\">Edible Boston</a> (Spring 2007)</li>\n	<li><a href=\"http://www.foodista.com/blogbook\">Foodista: Best of Food Blogs Cookbook</a> (2010)</li>\n	<li><a href=\"http://girlsguidetothegalaxy.com/2009/12/08/christmas-cookie-classics/\">Girls Guide to the Galaxy</a> (2009)</li>\n	<li><a href=\"http://www.amazon.com/New-Boston-Globe-Cookbook-Classic/dp/0762749881\">The New Boston Globe Cookbook</a> (2009)</li>\n	<li><a href=\"http://www.relishmag.com/\">Relish</a> (May 2011)</li>\n	<li>Sommelier Journal (July 2011)</li>\n</ul>\n<p style=\"text-align: center;\"><a href=\"http://www.karolineskitchen.com/wp-content/uploads/2010/10/lobster-sunday-supper-022.jpg\"><img class=\"aligncenter size-full wp-image-951\" alt=\"lobster pasta\" src=\"http://www.karolineskitchen.com/wp-content/uploads/2010/10/lobster-sunday-supper-022.jpg\" width=\"358\" height=\"500\" /></a></p>\n<p style=\"text-align: center;\"><a href=\"http://www.karolineskitchen.com/wp-content/uploads/2010/10/cheesecake-019.jpg\"><img class=\"aligncenter size-full wp-image-934\" alt=\"cheesecake with figs\" src=\"http://www.karolineskitchen.com/wp-content/uploads/2010/10/cheesecake-019.jpg\" width=\"500\" height=\"325\" /></a></p>\n<p style=\"text-align: center;\"><a href=\"http://www.karolineskitchen.com/wp-content/uploads/2010/10/4.22.12-034.jpg\"> </a></p>\n<p style=\"text-align: center;\"></p>\n&nbsp;\n\n&nbsp;','About','','inherit','open','closed','','2-autosave-v1','','','2014-03-01 21:23:56','2014-03-01 21:23:56','',2,'http://www.karolineskitchen.com/199-2-autosave',0,'revision','',0),(200,1,'2010-10-16 06:45:11','2010-10-16 06:45:11','','About','','inherit','open','closed','','2-revision-v1','','','2010-10-16 06:45:11','2010-10-16 06:45:11','',2,'http://www.karolineskitchen.com/200-2-revision-2',0,'revision','',0),(201,1,'2010-11-13 03:08:22','2010-11-13 03:08:22','Go ahead and add copy here, whatever you want to say about yourself!','About','','inherit','open','closed','','2-revision-v1','','','2010-11-13 03:08:22','2010-11-13 03:08:22','',2,'http://www.karolineskitchen.com/201-2-revision-3',0,'revision','',0),(202,1,'2010-11-13 03:09:00','2010-11-13 03:09:00','Go ahead and add copy here, whatever you want to say about yourself! This image will stay where it is and text will wrap around it and then flow down the page.','About','','inherit','open','closed','','2-revision-v1','','','2010-11-13 03:09:00','2010-11-13 03:09:00','',2,'http://www.karolineskitchen.com/202-2-revision-4',0,'revision','',0),(205,1,'2010-11-13 03:13:04','2010-11-13 03:13:04','[caption id=\"attachment_175\" align=\"alignnone\" width=\"525\" caption=\"Serve avocado dip with the season\\\'s freshest produce.\"]<a href=\"http://www.karolineskitchen.com/wp-content/uploads/2010/10/avo-dip-2-078-e1289617893287.jpg\"><img src=\"http://www.karolineskitchen.com/wp-content/uploads/2010/10/avo-dip-2-078-e1289617893287.jpg\" alt=\"Avocado Dip\" title=\"Avocado Dip\" width=\"525\" height=\"349\" class=\"size-full wp-image-175\" /></a>[/caption]\n\n<a href=\"http://www.boston.com/lifestyle/food/\">The Boston Globe</a>\n\nOctober 20, 2010\n\n<em>Serves 6</em>\n\nAt evening meetings, potlucks, and parties, this healthy dip can accompany fresh veggies instead of chips. Greek-style yogurt has a thick texture, but you can use traditional yogurt too. Or thin the dip with skim milk to use as a salad dressing.\n<table>\n<tbody>\n<tr>\n<th> </th>\n<th> </th>\n</tr>\n</tbody>\n<tbody>\n<tr>\n<td><strong>1</strong></td>\n<td><strong>ripe avocado</strong></td>\n</tr>\n<tr>\n<td><strong>1</strong></td>\n<td><strong>cup plain Greek-style yogurt</strong></td>\n</tr>\n<tr>\n<td> </td>\n<td><strong>Juice of 1 lemon</strong></td>\n</tr>\n<tr>\n<td><strong>1</strong></td>\n<td><strong>clove garlic, chopped</strong></td>\n</tr>\n<tr>\n<td><strong>1</strong></td>\n<td><strong>tablespoon chopped fresh parsley</strong></td>\n</tr>\n<tr>\n<td> </td>\n<td><strong>Salt and pepper, to taste</strong></td>\n</tr>\n</tbody>\n</table>\n<strong> </strong>\n\n<strong>1.</strong> In a food processor, combine avocado, yogurt, lemon, garlic, parsley, salt, and pepper. Puree the mixture until smooth.\n\n<strong>2. </strong>Taste for seasoning, and add more salt and pepper, if you like.','Creamy Avocado Dip','','inherit','open','closed','','174-revision-11','','','2010-11-13 03:13:04','2010-11-13 03:13:04','',174,'http://www.karolineskitchen.com/205-174-revision-11',0,'revision','',0),(206,3,'2014-03-01 21:10:01','2014-03-01 21:10:01','<h2></h2>\n<a href=\"http://www.karolineskitchen.com/wp-content/uploads/2010/10/chix-sunday-035.jpg\"><img class=\"aligncenter size-full wp-image-415\" title=\"lemon chicken\" alt=\"\" src=\"http://www.karolineskitchen.com/wp-content/uploads/2010/10/chix-sunday-035.jpg\" width=\"500\" height=\"467\" /></a>\n\n<strong>I have been freelancing for the Boston Globe for almost 8 years now.  This is a small selection of my earlierrecipes that have appeared in the Globe: </strong>\n<ul>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/09/15/recipe_for_modern_three_bean_salad/\">3 Bean Salad</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/09/29/apple_clafoutis/\">Apple Clafoutis</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/09/30/open_faced_apple_streusel_tart/\">Apple Tart</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/05/27/apricot_jam_cake/\">Apricot Jam Cake</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/05/20/asado_a_cookout_that_is_more_than_a_meal/\">Asado</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/12/02/asian_dipping_sauce_recipe/\">Asian Dipping Sauce</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/09/03/oatmeal_raisin_cookies/\">Aunt Carol\'s Oatmeal Raisin Cookies</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/07/16/drizzle_me_this/\">Avocado Oil</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/08/13/thirty_minute_baked_beans/\">Baked Beans</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/01/07/baked_green_rice/\">Baked Green Rice</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/08/27/baked_stuffed_zucchini/\">Baked Stuffed Zucchini</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/03/03/recipe_for_baked_trout_with_lemon_and_paprika/\">Baked Trout</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/03/31/make_your_own_ballpark_favorites_at_home/\">Ballpark Favorites</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/09/01/barbeclette_creates_melted_cheese_meals_that_are_good_as_goo/\">Barbeclette</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/07/15/beef_satay_with_peanut_sauce_recipe/\">Beef Satay</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/12/02/recipe_for_bittersweet_chocolate_flats/\">Bittersweet Chocolate Flats</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/03/03/soy_sauce_microbrewed_in_kentucky/\">Blue Grass Soy Sauce</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/07/02/cornmeal_buttermilk_blueberry_biscuits/\">Blueberry Biscuits</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/09/09/braised_green_beans_with_smoky_paprika/\">Braised Green Beans</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/09/16/braised_napa_cabbage_recipe/\">Braised Napa Cabbage</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/12/02/recipe_for_brandied_raisin_nut_cake/\">Brandied Raisin-Nut Cake</a></li>\n	<li><a href=\"http://www.boston.com/ae/food/articles/2007/01/10/caldeirada/\">Caldeirada</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/03/11/carbonnades_a_la_flamande_beef_and_onions_braised_in_beer/\">Carbonnades a la Flamande</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/07/07/cherry_pie_recipe_from_two_fat_cats_bakery_in_portland_maine/\">Cherry Pie</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/11/19/chicken_in_red_gravy_with_polenta/\">Chicken and Polenta</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/05/19/sunday_supper_chicken_cacciatore_and_stromboli/\">Chicken Cacciatore and Stromboli</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/12/22/chicken_pie_with_biscuit_topping/\">Chicken Pie</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/02/11/chicken_schnitzel/\">Chicken Schnitzel</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/03/10/recipe_for_chili_mac/\">Chili Mac</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/05/20/chimichurri/\">Chimichurri</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/10/21/chinese_broccoli_in_oyster_sauce/\">Chinese Broccoli</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/12/10/chocolate_crinkles/\">Chocolate Crinkle Cookies</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/09/24/the_scent_of_cinnamon/\">Cinnamon Coffee Cake</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/06/30/recipe_for_thousand_island_dressing/\">Classic Salad Dressings</a></li>\n	<li><a href=\"http://www.boston.com/ae/food/articles/2007/07/11/double_a_recipe_with_a_click_and_get_a_shopping_list_too/\">Cooking with Alicia</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/03/25/poor_mans_coq_au_vin/\">Coq au Vin</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/03/11/date_and_nut_brown_sugar_gems/\">Date-and-Nut Brown Sugar Gems</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/04/21/celebrity_chefs_and_the_commander_in_chief_are_calling_for_better_school_lunches_but_success_includes_making_children_comfortable_cooking_good_food/\">Don\'t Let Lunch Flunk</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/03/31/easter_bread_recipe/\">Easter Bread</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/07/29/charred_eggplant_dip/\">Eggplant Dip</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/11/05/eggplant_parm_pie/\">Eggplant Parm Pie</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/05/26/recipe_for_eggplant_roll_ups/\">Eggplant Roll-ups</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/12/31/fava_bean_soup_with_braised_chicory/\">Fava Bean Soup with Braised Chicory</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/07/30/fish_chowder/\">Fish Chowder</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/02/04/fishermans_pie/\">Fisherman\'s Pie</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/12/01/fish_tacos_recipe/\">Fish Tacos</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/03/24/for_the_seder_its_icing_on_the_cake/\">Flourless Chocolate Cake</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/12/03/layered_franks_sauerkraut_and_potatoes/\">Franks and Potatoes</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/12/15/french_onion_dip_recipe/\">French Onion Dip</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/07/22/french_potato_salad_recipe/\">French Potato Salad</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/12/23/pork_roast_leads_to_delicious_banh_mi_sandwiches/\">From Pork Roast to Banh Mi</a></li>\n</ul>\n<p style=\"text-align: center;\"><a href=\"http://www.karolineskitchen.com/wp-content/uploads/2010/10/swiss-chard-plum-kuchen-054.jpg\"><img class=\"aligncenter size-full wp-image-942\" alt=\" plum kuchen\" src=\"http://www.karolineskitchen.com/wp-content/uploads/2010/10/swiss-chard-plum-kuchen-054.jpg\" width=\"500\" height=\"331\" /></a></p>\n\n<ul>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2011/02/23/german_potato_salad/\">German Potato Salad</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/10/07/locro_recipe/\">Graciela\'s Locro</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/04/28/grilled_cheese_and_tomato_soup_make_a_comeback/\">Grilled Cheese &amp; Tomato Soup</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/07/30/grilled_chicken_and_orzo_salad/\">Grilled Chicken and Orzo Salad</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/02/04/chicken_and_sausage_gumbo/\">Gumbo</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/specials/holidayguide/\">Homemade Holiday Gifts</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/09/29/honey_caramel_apple_dip/\">Honey Caramel Apple Dip</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/05/26/icebox_cake/\">Icebox Cake</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/09/17/italian_rice_salad_with_cranberry_beans/\">Italian Rice Salad with Cranberry Beans</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/12/10/italian_winter_soup/\">Italian Winter Soup</a></li>\n	<li><a href=\"http://www.boston.com/ae/food/articles/2007/04/11/kids_can_cook_classes_feed_students_minds_as_well_as_their_bodies/\">Kids Can Cook</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/03/19/a_lemony_taste_of_old_england/\">Lemon Curd</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/05/19/lemon_pecan_butter_cookies/\">Lemon Pecan Butter Cookies</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2011/02/23/roots_of_central_texas_barbecue_run_bone_deep/\">Lockhart, TX Barbecue</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/12/22/marmitako/\">Marmitako</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/08/18/recipe_for_mexican_corn_on_the_cob/\">Mexican Corn on the Cob</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/10/08/mexican_pot_beans/\">Mexican Pot Beans</a></li>\n	<li><a href=\"http://www.boston.com/travel/explorene/maine/articles/2008/09/03/theres_a_little_bit_of_italy_in_portland/\">Micucci\'s in Portland, ME</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/06/11/migas/\">Migas</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/11/24/vegetarian_stuffed_squash/\">Mom\'s Vegetarian Stuffed Squash</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/12/08/oven_crisped_chicken_with_honey_mustard_sauce_recipe/\">Oven Crisped Chicken with Honey Mustard Sauce</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2007/11/19/overnight_pan_rolls/\">Overnight Pan Rolls</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/05/26/recipe_for_panzanella_the_traditional_italian_salad/\">Panzanella</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/05/19/parmesan_clams_recipe/\">Parmesan Clams</a></li>\n</ul>\n<a href=\"http://www.karolineskitchen.com/wp-content/uploads/2010/10/garlic-dip-045.jpg\"><img class=\"aligncenter size-full wp-image-937\" alt=\"garlic dip \" src=\"http://www.karolineskitchen.com/wp-content/uploads/2010/10/garlic-dip-045.jpg\" width=\"500\" height=\"314\" /></a>\n<ul>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/08/05/pebre_recipe/\">Pebre</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/12/15/pecan_cheese_ball_recipe/\">Pecan Cheese Ball</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/11/18/pickled_beets_recipe/\">Pickled Beets</a></li>\n	<li><a href=\"http://www.boston.com/ae/food/articles/2007/08/15/a_honey_of_a_soda/\">Pop Soda &amp; Eating Locally</a></li>\n	<li><a href=\"http://www.boston.com/ae/food/articles/2006/11/29/pore_through_it/\">Portuguese Muffins</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/12/15/potted_shrimp_recipe/\">Potted Shrimp</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/06/09/chicken_and_penne_mixed_up_in_some_saucy_italian_stories/\">Puttanesca Sauce</a></li>\n	<li><a href=\"http://www.boston.com/community/moms/articles/2009/03/04/quick_spaghetti_bolognese/\">Quick Spaghetti Bolognese</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/02/04/rabbit_a_stimpirata_sweet_and_sour_rabbit/\">Rabbit a Stimpirata</a></li>\n	<li><a href=\"http://www.boston.com/ae/food/articles/2007/09/12/gobble_gobble/\">Raymond\'s Turkey Farm</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/01/28/red_lentil_soup_with_indian_spices/\">Red Lentil Soup</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/01/28/reverse_pound_cake_chocolate_pound_cake_with_vanilla_swirl/\">Reverse Pound Cake</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/04/28/from_roast_turkey_breast_a_unique_sandwich/\">Roast Turkey &amp; Croque Madame</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/08/26/roasted_cauliflower_recipe/\">Roasted Cauliflower</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/08/04/sunday_supper_make_italian_sausage_and_peppers_one_day_dirty_rice_the_next/\">Sausage &amp; Peppers To Dirty Rice</a></li>\n	<li><a href=\"http://www.boston.com/ae/food/articles/2007/05/09/ham_wrapped_scallops_with_vegetable_medley/\">Serrano Ham Wrapped Scallops</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/09/10/sesame_noodles/\">Sesame Noodles</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/06/23/sunday_supper_go_from_a_neat_skirt_steak_to_sloppy_joes/\">Skirt Steak &amp; Sloppy Joe</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/10/22/slow_roasted_salmon_with_shaved_fennel/\">Slow Roasted Salmon with Fennel</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/02/25/smoked_salmon_kedgeree/\">Smoked Salmon Kedgeree</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/01/28/spaghetti_alle_vongole/\">Spaghetti with Clams</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/03/26/variety_of_spices_adds_life_to_meal/\">Spicy Chicken</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/01/14/spicy_drumsticks/\">Spicy Drumsticks</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/08/04/recipe_for_spicy_melon_salad?mode=PF\">Spicy Melon Salad</a></li>\n	<li><a href=\"http://www.boston.com/ae/events/articles/2009/04/15/onion_jam_and_goat_cheese_toasts/\">Spring Onion Jam</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/01/30/south_of_the_border_right_by_the_ballpark/\">St. Emilion Macaroons</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/06/09/recipe_for_strawberry_pie/\">Strawberry Pie</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/07/01/strawberry_upside_down_cake_recipe/\">Strawberry Upside Down Cake</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/01/13/a_winning_combination_of_hearty_meals/\">Sunday Supper - Chili to Burritos</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/03/17/sunday_supper__more_the_philippines_famous_adobo/\">Sunday Supper: Adobo to Congee</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/10/06/sunday_supper_lamb_roast_with_figs_and_then_roll_out_the_flatbread/\">Sunday Supper: Lamb &amp; Fig</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2011/03/02/spice_is_nice_south_of_the_border/\">Sunday Supper: Rice &amp; Beans to Quesadillas</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2011/03/23/skirt_steak_and_stroganoff_make_for_two_saucy_meals/\">Sunday Supper: Skirt Steak &amp; Stroganoff</a></li>\n	<li><a href=\"http://www.boston.com/ae/food/articles/2007/09/05/italy_fits_in_the_lunchbox/\">Sunshower Nectarine Juice</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/12/15/swedish_meatballs_recipe/\">Swedish Meatballs</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/03/10/recipe_for_sweet_potato_and_turkey_quesadillas_with_cheddar/\">Sweet Potato Quesadillas</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/01/02/swiss_chard_with_cannellini_beans_and_tomatoes/\">Swiss chard \'n cannelini</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/05/20/swiss_chard_pie/\">Swiss Chard Pie</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/10/27/tandoori_drumsticks_with_cucumber_salad/\">Tandoori Chicken</a></li>\n	<li><a href=\"http://www.boston.com/travel/getaways/us/articles/2008/12/10/italian_shops_meet_lofty_expectations_on_the_hill/\">The Hill - St. Louis, MO</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/05/21/tinga_poblana_de_pollo/\">Tinga Poblana de Pollo</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/08/11/tomato_pie_recipe/\">Tomato Pie</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/03/05/tortilla_pie/\">Tortilla Pie</a></li>\n	<li><a href=\"http://www.boston.com/ae/food/articles/2007/08/15/turkey_enchiladas/\">Turkey Enchiladas</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/11/24/turkey_salad_with_mayfair_dressing/\">Turkey Salad with Mayfair Dressing</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/08/19/recipe_for_tzatziki/\">Tzatziki</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/12/22/unstuffed_cabbage/\">Unstuffed Cabbage</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/03/11/vanilla_walnut_quick_bread/\">Vanilla Walnut Loaf</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/10/27/vindaloo_recipe/\">Vindaloo</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/10/27/wheat_berry_salad_recipe/\">Wheat Berry Salad</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/08/12/white_gazpacho_recipe/\">White Gazpacho</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/09/29/whole_wheat_pancakes_with_apple_compote/\">Whole Wheat Pancakes with Apple Compote</a></li>\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/04/14/a_good_meal_unexpected_in_san_juan_argentina/\">YPF</a></li>\n</ul>\n<p style=\"text-align: center;\"><a href=\"http://www.karolineskitchen.com/wp-content/uploads/2010/10/cran-pie-046.jpg\"><img class=\"aligncenter size-full wp-image-936\" alt=\"crustless cranberry pie\" src=\"http://www.karolineskitchen.com/wp-content/uploads/2010/10/cran-pie-046.jpg\" width=\"500\" height=\"333\" /></a></p>','Writing & Recipe Dev','','inherit','open','closed','','164-autosave-v1','','','2014-03-01 21:10:01','2014-03-01 21:10:01','',164,'http://www.karolineskitchen.com/206-164-autosave',0,'revision','',0),(415,3,'2012-10-10 22:01:40','2012-10-10 22:01:40','','lemon chicken','','inherit','open','closed','','chix-sunday-035','','','2012-10-10 22:01:40','2012-10-10 22:01:40','',164,'http://www.karolineskitchen.com/wp-content/uploads/2010/10/chix-sunday-035.jpg',0,'attachment','image/jpeg',0),(284,3,'2010-12-01 18:44:54','2010-12-01 18:44:54','<h2>The following recipes have appeared in the Boston Globe:</h2>\r\n<a href=\"http://www.karolineskitchen.com/wp-content/uploads/2010/10/apple-dip-026.jpg\"><img class=\"size-full wp-image-252 alignleft\" title=\"caramel dip for apples\" src=\"http://www.karolineskitchen.com/wp-content/uploads/2010/10/apple-dip-026.jpg\" alt=\"\" width=\"229\" height=\"300\" /></a>\r\n<ul>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/09/15/recipe_for_modern_three_bean_salad/\">3 Bean Salad</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/09/29/apple_clafoutis/\">Apple Clafoutis</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/09/30/open_faced_apple_streusel_tart/\">Apple Tart</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/05/27/apricot_jam_cake/\">Apricot Jam Cake</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/05/20/asado_a_cookout_that_is_more_than_a_meal/\">Asado</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/12/02/asian_dipping_sauce_recipe/\">Asian Dipping Sauce</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/09/03/oatmeal_raisin_cookies/\">Aunt Carol\'s Oatmeal Raisin Cookies</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/07/16/drizzle_me_this/\">Avocado Oil</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/08/13/thirty_minute_baked_beans/\">Baked Beans</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/01/07/baked_green_rice/\">Baked Green Rice</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/08/27/baked_stuffed_zucchini/\">Baked Stuffed Zucchini</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/03/03/recipe_for_baked_trout_with_lemon_and_paprika/\">Baked Trout</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/03/31/make_your_own_ballpark_favorites_at_home/\">Ballpark Favorites</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/09/01/barbeclette_creates_melted_cheese_meals_that_are_good_as_goo/\">Barbeclette</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/07/15/beef_satay_with_peanut_sauce_recipe/\">Beef Satay</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/12/02/recipe_for_bittersweet_chocolate_flats/\">Bittersweet Chocolate Flats</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/03/03/soy_sauce_microbrewed_in_kentucky/\">Blue Grass Soy Sauce</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/07/02/cornmeal_buttermilk_blueberry_biscuits/\">Blueberry Biscuits</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/09/09/braised_green_beans_with_smoky_paprika/\">Braised Green Beans</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/09/16/braised_napa_cabbage_recipe/\">Braised Napa Cabbage</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/12/02/recipe_for_brandied_raisin_nut_cake/\">Brandied Raisin-Nut Cake</a></li>\r\n	<li><a href=\"http://www.boston.com/ae/food/articles/2007/01/10/caldeirada/\">Caldeirada</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/03/11/carbonnades_a_la_flamande_beef_and_onions_braised_in_beer/\">Carbonnades a la Flamande</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/07/07/cherry_pie_recipe_from_two_fat_cats_bakery_in_portland_maine/\">Cherry Pie</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/11/19/chicken_in_red_gravy_with_polenta/\">Chicken and Polenta</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/05/19/sunday_supper_chicken_cacciatore_and_stromboli/\">Chicken Cacciatore and Stromboli</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/12/22/chicken_pie_with_biscuit_topping/\">Chicken Pie</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/02/11/chicken_schnitzel/\">Chicken Schnitzel</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/03/10/recipe_for_chili_mac/\">Chili Mac</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/05/20/chimichurri/\">Chimichurri</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/10/21/chinese_broccoli_in_oyster_sauce/\">Chinese Broccoli</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/12/10/chocolate_crinkles/\">Chocolate Crinkle Cookies</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/09/24/the_scent_of_cinnamon/\">Cinnamon Coffee Cake</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/06/30/recipe_for_thousand_island_dressing/\">Classic Salad Dressings</a></li>\r\n	<li><a href=\"http://www.boston.com/ae/food/articles/2007/07/11/double_a_recipe_with_a_click_and_get_a_shopping_list_too/\">Cooking with Alicia</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/03/25/poor_mans_coq_au_vin/\">Coq au Vin</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/03/11/date_and_nut_brown_sugar_gems/\">Date-and-Nut Brown Sugar Gems</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/04/21/celebrity_chefs_and_the_commander_in_chief_are_calling_for_better_school_lunches_but_success_includes_making_children_comfortable_cooking_good_food/\">Don\'t Let Lunch Flunk</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/03/31/easter_bread_recipe/\">Easter Bread</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/07/29/charred_eggplant_dip/\">Eggplant Dip</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/11/05/eggplant_parm_pie/\">Eggplant Parm Pie</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/05/26/recipe_for_eggplant_roll_ups/\">Eggplant Roll-ups</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/12/31/fava_bean_soup_with_braised_chicory/\">Fava Bean Soup with Braised Chicory</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/07/30/fish_chowder/\">Fish Chowder</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/02/04/fishermans_pie/\">Fisherman\'s Pie</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/12/01/fish_tacos_recipe/\">Fish Tacos</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/03/24/for_the_seder_its_icing_on_the_cake/\">Flourless Chocolate Cake</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/12/03/layered_franks_sauerkraut_and_potatoes/\">Franks and Potatoes</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/07/22/french_potato_salad_recipe/\">French Potato Salad</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/12/23/pork_roast_leads_to_delicious_banh_mi_sandwiches/\">From Pork Roast to Banh Mi</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/10/07/locro_recipe/\">Graciela\'s Locro</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/04/28/grilled_cheese_and_tomato_soup_make_a_comeback/\">Grilled Cheese &amp; Tomato Soup</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/07/30/grilled_chicken_and_orzo_salad/\">Grilled Chicken and Orzo Salad</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/02/04/chicken_and_sausage_gumbo/\">Gumbo</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/specials/holidayguide/\">Homemade Holiday Gifts</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/09/29/honey_caramel_apple_dip/\">Honey Caramel Apple Dip</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/05/26/icebox_cake/\">Icebox Cake</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/09/17/italian_rice_salad_with_cranberry_beans/\">Italian Rice Salad with Cranberry Beans</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/12/10/italian_winter_soup/\">Italian Winter Soup</a></li>\r\n	<li><a href=\"http://www.boston.com/ae/food/articles/2007/04/11/kids_can_cook_classes_feed_students_minds_as_well_as_their_bodies/\">Kids Can Cook</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/03/19/a_lemony_taste_of_old_england/\">Lemon Curd</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/05/19/lemon_pecan_butter_cookies/\">Lemon Pecan Butter Cookies</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/12/22/marmitako/\">Marmitako</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/08/18/recipe_for_mexican_corn_on_the_cob/\">Mexican Corn on the Cob</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/10/08/mexican_pot_beans/\">Mexican Pot Beans</a></li>\r\n	<li><a href=\"http://www.boston.com/travel/explorene/maine/articles/2008/09/03/theres_a_little_bit_of_italy_in_portland/\">Micucci\'s in Portland, ME</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/06/11/migas/\">Migas</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/11/24/vegetarian_stuffed_squash/\">Mom\'s Vegetarian Stuffed Squash</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2007/11/19/overnight_pan_rolls/\">Overnight Pan Rolls</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/05/26/recipe_for_panzanella_the_traditional_italian_salad/\">Panzanella</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/05/19/parmesan_clams_recipe/\">Parmesan Clams</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/08/05/pebre_recipe/\">Pebre</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/11/18/pickled_beets_recipe/\">Pickled Beets</a></li>\r\n	<li><a href=\"http://www.boston.com/ae/food/articles/2007/08/15/a_honey_of_a_soda/\">Pop Soda &amp; Eating Locally</a></li>\r\n	<li><a href=\"http://www.boston.com/ae/food/articles/2006/11/29/pore_through_it/\">Portuguese Muffins</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/06/09/chicken_and_penne_mixed_up_in_some_saucy_italian_stories/\">Puttanesca Sauce</a></li>\r\n	<li><a href=\"http://www.boston.com/community/moms/articles/2009/03/04/quick_spaghetti_bolognese/\">Quick Spaghetti Bolognese</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/02/04/rabbit_a_stimpirata_sweet_and_sour_rabbit/\">Rabbit a Stimpirata</a></li>\r\n	<li><a href=\"http://www.boston.com/ae/food/articles/2007/09/12/gobble_gobble/\">Raymond\'s Turkey Farm</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/01/28/red_lentil_soup_with_indian_spices/\">Red Lentil Soup</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/01/28/reverse_pound_cake_chocolate_pound_cake_with_vanilla_swirl/\">Reverse Pound Cake</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/04/28/from_roast_turkey_breast_a_unique_sandwich/\">Roast Turkey &amp; Croque Madame</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/08/26/roasted_cauliflower_recipe/\">Roasted Cauliflower</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/08/04/sunday_supper_make_italian_sausage_and_peppers_one_day_dirty_rice_the_next/\">Sausage &amp; Peppers To Dirty Rice</a></li>\r\n	<li><a href=\"http://www.boston.com/ae/food/articles/2007/05/09/ham_wrapped_scallops_with_vegetable_medley/\">Serrano Ham Wrapped Scallops</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/09/10/sesame_noodles/\">Sesame Noodles</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/06/23/sunday_supper_go_from_a_neat_skirt_steak_to_sloppy_joes/\">Skirt Steak &amp; Sloppy Joe</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/10/22/slow_roasted_salmon_with_shaved_fennel/\">Slow Roasted Salmon with Fennel</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/02/25/smoked_salmon_kedgeree/\">Smoked Salmon Kedgeree</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/01/28/spaghetti_alle_vongole/\">Spaghetti with Clams</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/03/26/variety_of_spices_adds_life_to_meal/\">Spicy Chicken</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/01/14/spicy_drumsticks/\">Spicy Drumsticks</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/08/04/recipe_for_spicy_melon_salad?mode=PF\">Spicy Melon Salad</a></li>\r\n	<li><a href=\"http://www.boston.com/ae/events/articles/2009/04/15/onion_jam_and_goat_cheese_toasts/\">Spring Onion Jam</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/01/30/south_of_the_border_right_by_the_ballpark/\">St. Emilion Macaroons</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/06/09/recipe_for_strawberry_pie/\">Strawberry Pie</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/07/01/strawberry_upside_down_cake_recipe/\">Strawberry Upside Down Cake</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/01/13/a_winning_combination_of_hearty_meals/\">Sunday Supper - Chili to Burritos</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/03/17/sunday_supper__more_the_philippines_famous_adobo/\">Sunday Supper: Adobo to Congee</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/10/06/sunday_supper_lamb_roast_with_figs_and_then_roll_out_the_flatbread/\">Sunday Supper: Lamb &amp; Fig</a></li>\r\n	<li><a href=\"http://www.boston.com/ae/food/articles/2007/09/05/italy_fits_in_the_lunchbox/\">Sunshower Nectarine Juice</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/03/10/recipe_for_sweet_potato_and_turkey_quesadillas_with_cheddar/\">Sweet Potato Quesadillas</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/01/02/swiss_chard_with_cannellini_beans_and_tomatoes/\">Swiss chard \'n cannelini</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/05/20/swiss_chard_pie/\">Swiss Chard Pie</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/10/27/tandoori_drumsticks_with_cucumber_salad/\">Tandoori Chicken</a></li>\r\n	<li><a href=\"http://www.boston.com/travel/getaways/us/articles/2008/12/10/italian_shops_meet_lofty_expectations_on_the_hill/\">The Hill - St. Louis, MO</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/05/21/tinga_poblana_de_pollo/\">Tinga Poblana de Pollo</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/08/11/tomato_pie_recipe/\">Tomato Pie</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/03/05/tortilla_pie/\">Tortilla Pie</a></li>\r\n	<li><a href=\"http://www.boston.com/ae/food/articles/2007/08/15/turkey_enchiladas/\">Turkey Enchiladas</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/11/24/turkey_salad_with_mayfair_dressing/\">Turkey Salad with Mayfair Dressing</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/08/19/recipe_for_tzatziki/\">Tzatziki</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2008/12/22/unstuffed_cabbage/\">Unstuffed Cabbage</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/03/11/vanilla_walnut_quick_bread/\">Vanilla Walnut Loaf</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/10/27/vindaloo_recipe/\">Vindaloo</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/10/27/wheat_berry_salad_recipe/\">Wheat Berry Salad</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2009/08/12/white_gazpacho_recipe/\">White Gazpacho</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/09/29/whole_wheat_pancakes_with_apple_compote/\">Whole Wheat Pancakes with Apple Compote</a></li>\r\n	<li><a href=\"http://www.boston.com/lifestyle/food/articles/2010/04/14/a_good_meal_unexpected_in_san_juan_argentina/\">YPF</a></li>\r\n</ul>','Writing & Recipe Dev','','inherit','open','closed','','164-revision-v1','','','2010-12-01 18:44:54','2010-12-01 18:44:54','',164,'http://www.karolineskitchen.com/284-164-revision-11',0,'revision','',0),(9,3,'2009-11-05 19:14:00','2009-11-05 19:14:00','<a href=\"http://2.bp.blogspot.com/_0mNacsCO8PI/SvMmDF6IevI/AAAAAAAAACE/GQAGcUbILrA/s1600-h/fried+rice+creole+farro+052.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://2.bp.blogspot.com/_0mNacsCO8PI/SvMmDF6IevI/AAAAAAAAACE/GQAGcUbILrA/s320/fried+rice+creole+farro+052.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5400702212714822386\" /></a><br />Farro with mushrooms and asparagus<br />Meredith Berger, nutrition intern at Emerson Hospital, says, “Whenever I make a grain dish, I try to beef it up with some finely chopped vegetables to make the grain portion size smaller but be just as filling.”  In this case, farro, rated medium on the glycemic index, is beefed up with asparagus and mushrooms.  The addition of protein-rich chicken stock and sherry vinegar lower the overall GI of the dish.  The cereal is an ancient cousin to modern day wheat and sometimes known as emmer wheat.  High in B vitamins but low in gluten, it may be tolerated by some with wheat allergies.  Choose the semi-pearled version, as it cooks faster than the whole grain.  Farro is often cooked like rice or pasta.  For this recipe, boil the kernels first and then transfer to a skillet to absorb the flavors of the sauce.  To make the dish vegetarian, soak the mushrooms in 2 cups of water; reserve it and use in place of chicken stock.<br /><br />Serves 4<br /><br />1 ounce dried mushrooms<br />8 ounces semi-pearled farro<br />1 tablespoon olive oil<br />1 medium onion, chopped<br />2 cloves garlic, minced<br />1 tablespoon chopped fresh thyme<br />3 tablespoons sherry vinegar<br />2 cups chicken stock<br />1 bunch asparagus, cut into 1/4 inch pieces<br />Salt and pepper, to taste<br /><br />1.  In a small bowl, cover dried mushrooms with warm water.  Soak for 25 minutes, or until softened.  Drain the mushrooms, and discard the soaking water.  Chop finely.<br />2.  Bring a large pot of water to a boil.  Add farro, and cook for 10 minutes, stirring occasionally.  Drain and reserve.<br />3.  In a large skillet, over medium heat, heat the olive oil.  Add onion, garlic, thyme, and mushrooms.  Cook, stirring occasionally, for 5 minutes or until onions are tender.  Stir in 2 tablespoons of sherry vinegar.  Continue cooking for 1 minute.<br />4.  Add chicken stock, and bring it to a boil.  Stir in farro, and return to a boil.  Lower the heat to a simmer, and cover with a tight fitting lid.  Cook for 10 minutes.  Add asparagus.  Cook, covered, for an additional 10 minutes.<br />5.  Season with 1 tablespoon sherry vinegar, salt and pepper.<br /><br />More about who I am in upcoming posts...','A little something to wet your appetite','','publish','open','closed','','a-little-something-to-wet-your-appetite','','','2009-11-05 19:14:00','2009-11-05 19:14:00','',0,'http://www.karolineskitchen.com/9-a-little-something-to-wet-your-appetite',0,'post','',2),(10,3,'2009-11-07 03:39:00','2009-11-07 03:39:00','Well, I suppose I could give this post an AA feeling by starting things out like this, \"Hi, my name is Karoline.  I\'m 29 years old, and I\'m having a mid-life crisis.\"  That pretty much sums things up these days.  So, I joined the millions of other people who air their dirty laundry on the internet with the hopes that it will somehow help me to find purpose and meaning in my life.  Sound familiar?<br /><br />Let\'s back things up a little to give you an idea of how I arrived at said mid-life crisis.  I grew up in a snooty Chicago suburb, and like the half of my high school who did not attend Northwestern or Harvard, I went to the University of Illinois.  Because my dad\'s an attorney, I got it in my confused, yet-to-be-fully-formed brain that I should follow a pre-law track.  Poli sci and Spanish it was.  Fortunately for the rest of the attorneys out there, I spent an ungodly amount of time studying abroad in Brazil, Spain, Austria, and Cuba where I found my true love: eating.  Well, I also fell in love with beer, wine, and all other alcoholic beverages, but that is fodder for another post and another meeting.<br /><br />I graduated from college early, and I started waiting tables to pay for cooking classes.  After a few grueling years of living out of my car, I snagged a studio apartment in Lincoln Park and spent my nights slinging pans as a line cook and my mornings baking pastries just to cover the rent.  Don\'t be led astray...that doesn\'t mean I didn\'t have any fun.  I partied hard enough to meet my husband (well, we did meet at a work function), get him sufficiently sloshed, and convince him to marry me and move to Boston -- all in the span of a few short months.<br /><br />Ahhh, Boston...I love that dirty water.  Not really.  If cities are like spouses, Boston was the product of an arranged marriage who I quickly made my ex. I enrolled in Boston University\'s master\'s program in gastronomy, and for four years, I slaved as a pastry chef, student, and freelance writer/ stylist.  When the time came, I was glad to leave it behind.<br /><br />Not quite finished with grad school, I spent four months living in Argentina where I researched my final thesis.  Yes, by research I mean that I drank copius quantities of malbec with the hopes of discovering the who, what, and why of the world\'s current obesession with the grape.<br /><br />With no place to return to stateside, we decided to try out the west coast.  So, we packed up the car and drove to San Francisco on a whim.  We didn\'t have jobs or an apartment.  Heck, I hadn\'t even set foot in CA except for the time I went to Disneyland when I was ten.  But, something told me that San Francisco was the place for me.  I know that doesn\'t make me unique -- this city attracts all the crazies and wayward souls.  That\'s why I love it.  That, and the amazing food scene.<br /><br />So, here I am: rapidly approaching the big 3-0, baking sourdough for a living, and desperately trying to find myself.  Yet with all the yoga, lifecoaching, and rolling fog, one thing remains certain.  I love food.','All About Me','','publish','open','closed','','all-about-me','','','2009-11-07 03:39:00','2009-11-07 03:39:00','',0,'http://www.karolineskitchen.com/10-all-about-me',0,'post','',2),(11,3,'2009-11-09 16:24:00','2009-11-09 16:24:00','<a href=\"http://3.bp.blogspot.com/_0mNacsCO8PI/SvhIJHW8IbI/AAAAAAAAACM/Un7wbiFelIw/s1600-h/irish+breakfast+and+pegs+002.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;\" src=\"http://3.bp.blogspot.com/_0mNacsCO8PI/SvhIJHW8IbI/AAAAAAAAACM/Un7wbiFelIw/s320/irish+breakfast+and+pegs+002.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5402147074462196146\" /></a><br />Last week\'s Thursday brunch was more practice for \"Unprocessed\".  Traditional Irish breakfast includes baked beans, brown bread, a fried egg, broiled tomatoes, and a several big, greasy sausages.  I lightened it up a little.  Baked beans included homemade ketchup -- recipe to come.  It\'s easier than you think!  Our egg was poached, and we eliminated the pork fat all together.  There\'s nothing I love more than lard encased in intestine (seriously), but it doesn\'t seem to fit into daily eating.  Brown bread was surprisingly easy.  I borrowed a recipe from Mark Bittman\'s blog, Bitten. <br /> <br />Margaret Hickey’s Irish Brown Bread <br />Yield 1 loaf<br /><br />Ingredients<br />3 cups extra coarse wholemeal flour<br />1 cup oat bran<br />3 tablespoons wheat germ<br />1/2 cup all-purpose flour<br />1 teaspoon salt<br />1 teaspoon baking soda<br />3 teaspoons baking powder<br />1 egg, beaten<br />2 cups milk<br /><br />Method<br />1. Combine first seven ingredients and fluff together with hands to mix in the baking soda and baking powder completely. <br />2. Add egg and milk and stir to combine until it has the consistency and appearance of oatmeal. <br />3. Spray and flour a 9” round baking pan. Pour in batter and score the top with a cross. (“You’re wishing the bread well as it goes into the oven,” says Margaret.) <br />4. Bake at 380 degrees for one hour. Cool on a rack completely before cutting. Can be kept out for a day or two, but otherwise needs to be refrigerated or frozen.<br /><br /><br />I took their suggestion and substituted buttermilk for the milk, giving it a slightly zippier feeling.  I also subbed out 1/3 cup of whole wheat flour and instead used ground flaxseed.  Flaxseed is high in fiber, omega-3s, and phytonutrients -- making it great for your digestive tract, skin, hair and nails.  Use it in baking recipes like this one or sprinkle it on oatmeal or yogurt.  I store mine in the freezer to extend the shelf life.  Even with the best of intentions, it\'s difficult to eat a 14 ounce bag before it would go rancid sitting on the counter.  Brown bread is the perfect treat when you are looking for a compact, efficient colon broom!<br /><br />Just in case you think we\'ve lost our midwestern sensibilities, note the pint of Guinness -- requisite for breakfast.','One Irish Breakfast, Hold the Heart Attack','','publish','open','closed','','one-irish-breakfast-hold-the-heart-attack','','','2009-11-09 16:24:00','2009-11-09 16:24:00','',0,'http://www.karolineskitchen.com/11-one-irish-breakfast-hold-the-heart-attack',0,'post','',1),(12,3,'2009-11-10 16:36:00','2009-11-10 16:36:00','<a href=\"http://2.bp.blogspot.com/_0mNacsCO8PI/Svmr22V3fFI/AAAAAAAAACU/liWxwgevxKw/s1600-h/scan0001.jpg\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;\" src=\"http://2.bp.blogspot.com/_0mNacsCO8PI/Svmr22V3fFI/AAAAAAAAACU/liWxwgevxKw/s320/scan0001.jpg\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5402538186796137554\" /></a><br />In previous posts, I’ve alluded to something called “Unprocessed”.  I’m finally going to tell you what that means.  In many ways, 2009 was the most remarkable year of my marriage.  My husband and I took a giant risk by quitting our jobs, moving to South America, returning to make the trip from one coast to the other, and settling in this great city by the bay.  In other ways, this past year wasn’t so hot.  Just before we left for our trip, my cousin, then 16, was diagnosed with type 1 diabetes (also referred to as juvenile diabetes).  This fall, I learned that my father-in-law developed type 2 diabetes (adult onset) along with other serious complications.  Only a few weeks later, I lost my grandmother, who had been struggling with diabetes for many years.   That same week, a young cousin, who had type  1 diabetes since early childhood, passed away.  When I think back, these aren’t the only examples – a cousin with gestational diabetes, a grandfather-in-law with type 2, my dad’s cousin who suffered an amputation and passed away from heart problems associated with diabetes – sometimes it seems as if it is easier to count relatives who have not been affected.  With almost 24 million American diabetics, this is no surprise.<br /><br />While I am not technically a diabetic, my doctors have labeled me as “pre-diabetic” – a condition indicating elevated blood glucose levels which means that I am also slightly insulin resistant.  How did I get this way?  Just before college graduation, I began to notice that my hair was thinning, and I was gaining a lot of weight – even more than the standard freshmen 15.  My doctors discovered that my thyroid was relatively inactive, a condition known as hypothyroidism.  The thyroid is a gland found in the neck/throat which regulates many of the body’s metabolic activities.  I began taking synthetic thyroid hormone and my symptoms stabilized.  However, a few years later, things worsened.  I continued to battle weight issues and without hormonal regulation, my menstrual periods were absent.  This time, it was my gynecologist who informed me that I have PCOS (polycystic ovary syndrome) – a hormonal imbalance whose symptoms manifest as infertility, insulin resistance, acne, hair loss, abdominal fat, facial hair, fatigue, and depression.  People with PCOS often have thyroid disorders as well.  Awesome.  All this is not to say that I should run out and audition for the role of Dom DeLuise in the made for t.v. movie about his life.  The birth control pill provides necessary estrogen, and metformin, a commonly prescribed diabetes drug, helps stabilize blood glucose levels and assists with maintaining a healthy weight.  Yet, the most important “treatment” is the old standby of diet and exercise.  Many patients have found that an active lifestyle combined with a diet that is low in saturated fat, sugar, and sodium actually eliminates most of their symptoms.<br /><br />This blog is my attempt to better care for my own health needs and to provide a resource for friends and family who want to eat for their health.  I am not a doctor, nor am I a nutritionist, but what I can share are my own experiences and recipes.  Beginning in 2010, my husband, Ben, and I will embark on a quest to remove as many processed foods as possible from our diet.  The idea is to eat healthier, cook for ourselves, and eliminate many of the foods that are thought to contribute to our nation’s health crisis.  We are calling this project “Unprocessed.”  As we start to solidify our ideas, I will continue to post about the details, including parameters for the year.<br /><br />Pictured above with my grandmother -- back when fat and bald was absolutely adorable!','The &quot;Why&quot;','','publish','open','closed','','the-why','','','2009-11-10 16:36:00','2009-11-10 16:36:00','',0,'http://www.karolineskitchen.com/12-the-why',0,'post','',3),(13,3,'2009-11-12 00:42:00','2009-11-12 00:42:00','<a href=\"http://1.bp.blogspot.com/_0mNacsCO8PI/SvtjENmvatI/AAAAAAAAACc/YfNwPwuZHak/s1600-h/baby+mike.jpg\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;\" src=\"http://1.bp.blogspot.com/_0mNacsCO8PI/SvtjENmvatI/AAAAAAAAACc/YfNwPwuZHak/s320/baby+mike.jpg\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5403021101983820498\" /></a><br />For a while, my baby brother and I were living together (with Ben, of course) in Boston. We also worked at the same bakery/cafe -- where we eagerly staked claim on all the leftover goodies that would otherwise be thrown away. Needless to say, our grocery bills were quite low, and prep time for dinners was minimal. When Ben and I left Boston, Mike stayed behind to finish college. He continued working at the bakery (read: scrounging free food) until a unique research position became available. While he might have been ready to bid farewell to a bustling and often stressful place of work, he was not quite ready to give up the perks. <br /><br />These days, Mike is cooking for himself -- learning how to nourish himself on a budget with all the free time that an employed, full-time student can muster. He asked me to assemble a list of essential pantry goods that meet the following criteria: inexpensive, easy to prepare, and a long shelf life. (Save the science experiments for school -- we all know what an undergraduate refrigerator can look like.) This is what I came up with:<br /><br />1. Kosher or sea salt<br />2. Black pepper<br />3. Sweet Hungarian paprika<br />4. Rice (brown or basmati)<br />5. Dried brown lentils<br />6. Pinto beans (preferably dried but canned is also ok)<br />7. Stubby pasta shape (smaller shapes lend themselves to healthier sauces)<br />8. All purpose flour<br />9. Baking powder and/or soda<br />10. Oil packed anchovies (best in a re-sealable jar)<br />11. Hot sauce (something versatile like Tabasco or Sambal Olek)<br />12. Honey <br />13. Soy sauce<br />14. Canola Oil<br />15. Extra virgin olive oil<br />16. Red wine vinegar<br />17. Canned tuna<br />18. Onions<br />19. Garlic <br />20. Sun-dried or canned tomatoes<br />21. Lemons <br />22. Fresh or dried thyme<br />23. Parmesan cheese<br />24. Frozen legumes (peas, hulled edamame, lima beans)<br />25. Eggs <br /><br />Some of these items will not grace our own pantry during our \"Unprocessed\" year, but they are all healthy choices. After all, not everyone has the time or resources to engage in such a project. Suggestions above are minimally processed and/or nutrient or flavor dense. <br /><br />Choose brown or basmati rice. These are lower on the glycemic index chart than white rice; the starches are absorbed into the blood stream at a slower rate, making it a better choice for people who are insulin resistant. When possible, opt for whole wheat pasta to remove some of the white flour from your diet. Hot sauce, honey, soy sauce, garlic, and Parmesan cheese offer big bang for your buck, boosting otherwise drab bowls of beans and rice. Anchovies provide the double whammy of essential fatty acids as well as enormous amounts of flavor packed into just a sliver. Frozen peas etc. add a little green for vitamins; they keep for a long time, and they cook quickly. Eggs are a great source of inexpensive protein that stay fresh for longer than you might think. Try a runny-yolk egg on top of a bowl of lentils for a hearty, protein-rich meal with an impromptu \"sauce\".<br /><br />I haven\'t listed fruit and vegetables because I don\'t consider them part of the basic pantry. Instead, I try to pick up a daily selection of each from a small, local market, keeping things fresh and eliminating waste. When shopping on a budget, seek out ethnic grocery stores; the prices are often much lower than larger chain counterparts.<br /><br />Pictured above on the day that my new brother came home from the hospital. (I promise that this is the last of the old family photos for a while. More mouth-watering food pics to come!)','Pantry Basics','','publish','open','closed','','pantry-basics','','','2009-11-12 00:42:00','2009-11-12 00:42:00','',0,'http://www.karolineskitchen.com/13-pantry-basics',0,'post','',5),(14,3,'2009-11-13 00:13:00','2009-11-13 00:13:00','<a href=\"http://1.bp.blogspot.com/_0mNacsCO8PI/SvylBA-m4FI/AAAAAAAAACk/_Fep4L9s4uY/s1600-h/snapper+014.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://1.bp.blogspot.com/_0mNacsCO8PI/SvylBA-m4FI/AAAAAAAAACk/_Fep4L9s4uY/s320/snapper+014.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5403375089798799442\" /></a><br />For this dish, make sure to get the grill nice and hot.  If it is too cool, the fish will stick.  To time it right, place the fish on the grill right before you add the potatoes to the pot.  After approximately 10 minutes, the skin will release itself from the grate when one side is fully cooked; then, you will know that it is time to flip.  The skin should be brown and crispy by the time the fish is done.    If snapper isn’t available, substitute branzini, dourade,  or loup de mer.  It is even possible to use whole walleye or large mouth bass that you caught yourself.  This recipe will serve four light eaters.  To make the recipe for two, use less shellfish.  <br /><br />Serves 4<br /><br />1 teaspoon olive oil<br />1 red onion, chopped<br />1 carrot, chopped<br />1 yellow bell pepper, chopped<br />½ cup white wine<br />1 yukon gold potato, cut into matchsticks<br />1 ½ cups water<br />2 scallops (about 3 ounces), sliced in half horizontally<br />3 ounces shrimp, peeled and de-veined<br />4 oysters, shucked<br />3 ounces crabmeat<br />Zest and juice of one lemon<br />1 tablespoon chopped parsley<br />Salt and pepper, to taste<br />3 cloves garlic, sliced<br />1 bunch spinach<br /><br />1.  In a heavy-bottomed pot, heat olive oil over medium heat.  Add red onion, carrot, and bell pepper.   Stir; cook for one minute.  Add white wine; cover and cook for 5 minutes.<br />2.  Add potatoes and water; stir.  Cover and cook for 10 minutes, stirring occasionally.<br />3.  Add scallops; cook for 3 minutes, covered.  Add shrimp; cook for 1 minute.  Remove pot from heat; add oysters and crabmeat.  Stir in lemon zest and parsley.  Season with salt and pepper.  Set aside, covered.<br />4.  Heat a large sauté pan over high heat.  Add garlic and ¼ cup wine; bring liquid to a simmer.  Add spinach; cook until the leaves are wilted and the liquid is evaporated.  Season with salt and pepper.<br />5.  Arrange spinach on a large platter.  Arrange vegetables, shellfish, and broth on top of spinach.  Set grilled fish on top.  Serve tableside.<br /><br />FISH<br />1 whole snapper (about 1 ¼ pounds), scaled and gutted<br />2 tablespoons olive oil<br />Salt and pepper, to taste<br /><br />1.  Heat a gas or charcoal grill until very hot.  <br />2.  Score the skin of the fish with two long diagonal slits on both sides.<br />3.  Brush the fish with olive oil and season with salt and pepper.  Season the inside cavity of the fish as well as the skin.<br />4.  Place directly over hottest coals or in the hottest area of a gas grill.  Cook for 20 minutes or until skin is crispy and flesh yields slightly to the touch.','Grilled Snapper with Shellfish Broth','','publish','open','closed','','grilled-snapper-with-shellfish-broth','','','2009-11-13 00:13:00','2009-11-13 00:13:00','',0,'http://www.karolineskitchen.com/14-grilled-snapper-with-shellfish-broth',0,'post','',2),(15,3,'2009-11-18 16:58:00','2009-11-18 16:58:00','<a href=\"http://2.bp.blogspot.com/_0mNacsCO8PI/SwQpJSs229I/AAAAAAAAACs/rIA8bOQnOuw/s1600/beets+045.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://2.bp.blogspot.com/_0mNacsCO8PI/SwQpJSs229I/AAAAAAAAACs/rIA8bOQnOuw/s320/beets+045.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5405490692366982098\" /></a><br />Check out my recipe for pickled beets from today\'s Boston Globe!<br /><br />Makes 2 quarts<br /><br />Pickled beets are often too sweet (think Harvard beets, which are cloying) or too sour (19th-century New England cooking school teacher Fannie Farmer preserved hers with nothing more than distilled vinegar). The key to pickling beets is the right balance. Boil the brine in a stainless steel or ceramic-lined pot; avoid aluminum as it will cause off flavors. For long-term pantry storage, boiling water processing is necessary; visit the National Center for Home Food Processing at www.uga.edu/nchfp for more details. However, you can still make the beets without the rigmarole of the canning process; store them in the refrigerator; these beets will last up to 1 month on a fridge shelf. And while you may be tempted, wait at least a week for the flavors to marry. Then spoon them beside slices of cold roast turkey.<br />  <br />2  bunches beets, trimmed at both ends <br />2  cups cider vinegar <br />1  cup bottled water <br />1/3  cup brown sugar <br />1/3  cup granulated sugar <br />1  tablespoon salt <br />1/2  cinnamon stick, broken in half <br />5  whole cloves <br />1  teaspoon allspice berries <br />2  thin slices fresh ginger root <br />2  teaspoons whole black peppercorns <br /><br />1. Have on hand two 1-quart canning jars or smaller jars that equal that amount. Rinse them with boiling water.<br /><br />2. In a large pot, combine beets with cold water to cover them. Bring to a boil, lower the heat, and cover the pan. Let them bubble gently for 1 hour or until tender. Replenish water as needed.<br /><br />3. Drain the beets into a colander. Rinse under cold running water until cool enough to handle.<br /><br />4. Working over a plate, remove and discard the skins from the beets. Cut the beets into 1/2-inch dice. Place beets in jars, leaving enough room for brine. Set the jars on a wooden board.<br /><br />5. In a nonreactive pot, combine cider vinegar, water, brown and granulated sugar, salt, cinnamon stick, cloves, allspice berries, ginger, and black peppercorns. Bring to a boil, stirring to dissolve sugars. Remove from heat and ladle over beets while the liquid is still hot. Screw on the lids.<br /><br />6. Cool jars to room temperature and store in refrigerator.<br /><br />http://www.boston.com/lifestyle/food/articles/2009/11/18/pickled_beets_recipe/','Pickled Beets','','publish','open','closed','','pickled-beets','','','2009-11-18 16:58:00','2009-11-18 16:58:00','',0,'http://www.karolineskitchen.com/15-pickled-beets',0,'post','',0),(16,3,'2009-11-21 17:06:00','2009-11-21 17:06:00','<a href=\"http://4.bp.blogspot.com/_0mNacsCO8PI/Swginu5nM7I/AAAAAAAAAC0/rZV2YJin6PY/s1600/pork+chili+burrito+038.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://4.bp.blogspot.com/_0mNacsCO8PI/Swginu5nM7I/AAAAAAAAAC0/rZV2YJin6PY/s320/pork+chili+burrito+038.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5406609418658198450\" /></a><br />Between out of town guests and desperately trying to finish my thesis, I have been way too busy for words. In theory, by this time next week, I will have already submitted the final version of the thesis that has taken me all of 2009 to write. Yikes! <br /><br />In the meantime, Ben and I have been mulling the concept of processed vs. unprocessed foods. How does one define them? How does the technical definition of unprocessed foods differ from the practical parameters that we will need to establish for our year of \"unprocessed\" eating. For example, refined flours are processed foods in anyone\'s book. However, $1400 a month might buy a lot of things (like your very own cockroach collection)in San Francisco, but it does not allow for a mill in the kitchen. So, we will continue to eat flour, but we will choose the least refined versions -- darker flours with more parts of the whole grain attached. I\'ve listed some initial thoughts on the definition of processed foods:<br />*Canned<br />*Prepared foods (anything already made like cookies, bread, pasta, chips, etc)<br />*Purchased condiments (ketchup, mustard, soy sauce, etc)<br />*Cheese? (where does that go? are artisanal cheeses ok? kraft and cream cheese are definitely out)<br />*Soda<br />*Items with more than one ingredient<br />*Something that came from a factory<br />*Anything with preservatives or words that one struggles to pronounce (the dreaded HFCS - high fructose corn syrup is a sure no-no)<br />*Refined sugar (are honey or maple syrup all right because they are less processed?)<br /><br />I would like your opinion! How do you define process foods? What kinds of things should we avoid? What types of seemingly processed foods can you make an exception for (think wine)?<br /><br />After I sort through all the ideas, Ben and I will post the official parameters for 2010. Thanks for your help!<br /><br />(The only processed foods in the burrito above are the tortilla and sour cream.)','Processed vs. Unprocessed','','publish','open','closed','','processed-vs-unprocessed','','','2009-11-21 17:06:00','2009-11-21 17:06:00','',0,'http://www.karolineskitchen.com/16-processed-vs-unprocessed',0,'post','',3),(17,3,'2009-11-25 16:25:00','2009-11-25 16:25:00','<a href=\"http://2.bp.blogspot.com/_0mNacsCO8PI/Sw1bGGQGMoI/AAAAAAAAAC8/vowm_6MvNH8/s1600/539w%5B1%5D.jpg\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 171px;\" src=\"http://2.bp.blogspot.com/_0mNacsCO8PI/Sw1bGGQGMoI/AAAAAAAAAC8/vowm_6MvNH8/s320/539w%5B1%5D.jpg\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5408078887857304194\" /></a><br /><br />I had forgotten about this recipe until a link showed up on this year\'s Thanksgiving issue of the Boston Globe online.  The recipe for the dressing came from my mother-in-law.  It\'s a great way to use up leftovers!<br /><br />Turkey salad with Mayfair dressing<br />By Karoline Boehm Goodnick, Globe Correspondent  |  November 24, 2008<br /><br />Serves 4<br /><br />Turkey sandwiches with cranberry chutney are delectable later that evening or for lunch the next day, and a pot of soup is a fine way to recycle the carcass. Here\'s another use for the rest of the meat. Make a light curried mayonnaise-style dressing - a similar one was originally served at the Roberts Mayfair Hotel, a historic property in St. Louis. Add the dressing to your cooked bird with red grapes and shelled pistachios, or stir in leftover green beans, chunks of roasted squash, or Brussels sprouts. Hold the pie. That\'s for later.<br /><br />  <br />1/2 stalk celery, chopped <br />1/2 medium onion, chopped <br />1 large clove garlic <br />1/2 tin (2 ounces) anchovies, drained <br />Juice of 1/2 lemon <br />1/2 teaspoon curry powder <br />Salt and pepper, to taste <br />2 tablespoons yellow mustard <br />1/2 teaspoon sugar <br />1 egg plus 1 extra yolk <br />1/2 cup olive oil <br />1/2 cup vegetable oil <br />1/2 bunch parsley <br />8 cups (2 pounds) chopped cooked turkey <br />1 1/2 cups red seedless grapes, cut in half <br />1 cup shelled pistachios <br /><br />1. In a blender, combine the celery, onion, garlic, anchovies, and lemon juice. Blend into a puree.<br /><br />2. Add the curry powder, salt, pepper, mustard, and sugar; blend well.<br /><br />3. Remove the cap in the blender lid and with the motor running on medium speed add the egg and extra yolk, then slowly drizzle in the olive and vegetable oils.<br /><br />4. Add the parsley and blend until it is coarsely chopped. Chill the dressing for 30 minutes.<br /><br />5. In a large bowl, combine the turkey, grapes, and pistachios. Add enough dressing to moisten the mixture well. Taste for seasoning and add more salt and pepper, if you like. <br /><br />I styled the photo above, and it was shot by Wendy Maeda.','Turkey Salad with Mayfair Dressing','','publish','open','closed','','turkey-salad-with-mayfair-dressing','','','2009-11-25 16:25:00','2009-11-25 16:25:00','',0,'http://www.karolineskitchen.com/17-turkey-salad-with-mayfair-dressing',0,'post','',0),(18,3,'2009-11-26 16:03:00','2009-11-26 16:03:00','<a href=\"http://3.bp.blogspot.com/_0mNacsCO8PI/Sw6s9ROFsJI/AAAAAAAAADE/YHfral0cMOY/s1600/vegan+pumpkin+bundt+005.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://3.bp.blogspot.com/_0mNacsCO8PI/Sw6s9ROFsJI/AAAAAAAAADE/YHfral0cMOY/s320/vegan+pumpkin+bundt+005.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5408450371113037970\" /></a><br />Until recently, I was a skeptic about vegan pastries. Really, how could a cake made without eggs, butter, cream, etc actually taste good? This recipe convinced me that some vegan goods are not only edible, but they are better than full fat carnivorous versions! Moist and light, this cake works well for breakfast as well as dessert. Either way, it\'s great with a cup of coffee. Look for ingredients like date sugar and barley flour at a health foods store. If you can\'t find date sugar, substitute maple syrup. You may use canned pumpkin (just choose the unseasoned, plain variety), but I prefer to roast my own. I recommend a combination of squash and sweet potato. Roast them in a 325 degree oven for about an hour, or until they are very soft. Set them aside to cool, remove the skins, and puree in a food processor. Don\'t worry if you have more than the recipe calls for -- use the leftovers for dinner! <br /><br />Makes 1 - 10 inch Bundt Cake<br /><br />Oil for greasing the pan<br />Flour for dusting the pan<br />1 1/2 cups pecans<br />3/4 cup golden raisins<br />1 1/2 cups pumpkin or sweet potato puree<br />1/2 cup canola oil<br />1/2 cup maple syrup<br />1 1/2 cups soymilk<br />2 teaspoons apple cider vinegar<br />4 teaspoons vanilla extract<br />1/2 cup date sugar<br />3 1/2 cups barley flour<br />2 teaspoons baking soda<br />2 teaspoons baking powder<br />4 teaspoons ground cinnamon<br />2 teaspoons ground ginger<br />1 teaspoon ground allspice<br />3/4 teaspoon ground cloves<br />1/4 teaspoon grated nutmeg<br />1 teaspoon salt<br /><br />1. Set the oven at 350 degrees. Oil the bundt pan and dust lightly with flour.<br />2. Place pecans on a baking sheet. Toast for 10 minutes. Cool completely, and chop roughly.<br />3. Cover raisins with boiling water. Let soak for 25 minutes. Drain and set aside.<br />4. In a bowl, whisk together pumpkin, oil, syrup, soymilk, vinegar, and vanilla.<br />5. In a large bowl, use a clean whisk to mix date sugar, flour, baking soda, baking powder, spices, and salt. (If you whisk well, you do not have to sift the dry items.)<br />6. Using a rubber spatula, fold the pumpkin mixture into the dry ingredients. When the dry ingredients are halfway incorporated, add the raisins and the chopped pecans. Continue folding just until the mixture comes together. Do not overmix.<br />7. Pour batter into prepared pan. Smooth the top with a rubber spatula.<br />8. Bake for 45 minutes, rotating the cake from front to back after 20 minutes, or until a toothpick inserted into the center comes out clean.<br />9. Cool in the pan for 15 minutes.<br />10. Invert the cake onto a wire rack. Continue cooling. Transfer to a plate, and dust with powdered sugar. Serve warm or at room temperature.','Pumpkin Bundt Cake','','publish','open','closed','','pumpkin-bundt-cake','','','2009-11-26 16:03:00','2009-11-26 16:03:00','',0,'http://www.karolineskitchen.com/18-pumpkin-bundt-cake',0,'post','',3),(19,3,'2009-12-02 09:24:00','2009-12-02 09:24:00','<a href=\"http://4.bp.blogspot.com/_0mNacsCO8PI/SxYzNYfqHJI/AAAAAAAAADM/Tko41D255FI/s1600-h/fruitcake+020.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://4.bp.blogspot.com/_0mNacsCO8PI/SxYzNYfqHJI/AAAAAAAAADM/Tko41D255FI/s320/fruitcake+020.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5410568307338779794\" /></a<br />In today\'s Boston Globe is a cherished recipe that I learned from my mom.  I can sense your skepticism, but trust me, it\'s amazing and totally worth the effort.<br /><br />JOY OF BAKING<br />Brandied raisin-nut cake<br />December 2, 2009<br /><br />Makes one 10-inch cake<br /><br />At the holidays when I was a child, a large tin in the dining room held a fruit-laden cake that fascinated me. I really wanted to try some right after my family made it at the beginning of December, but the cake was soaking in brandy. This isn’t one of those red-and-green-studded cakes everyone has strong (mostly negative) opinions about. Our family’s is made with select dried fruits (I prefer figs, dates, apricots, currants, and raisins), soaked overnight with walnuts in brandy. (Tip: When you chop the fruits, coat your knife with pan spray to prevent them from sticking.) Make the batter in an electric mixer or in an oversize bowl with a hand-held mixer. Wrap the outside and inside of a 10-inch tube pan with foil so the batter does not leak. After baking, wrap the cake in brandy-soaked cheesecloth and several layers of foil. Aging for at least two weeks mellows the flavors and softens the fruit, but keep the cheesecloth moist to prevent the cake from drying out. On Christmas morning, I always ripped open Santa’s packages and made a beeline to the kitchen to devour a piece of fruit cake. Brandy and all. Maybe that’s why I have such fond memories.<br />  <br />8  cups chopped dried fruit (such as figs, dates, apricots, currants, apples, peaches) <br />1  cup raisins <br />2  cups coarsely chopped walnuts <br />1 1/2  cups brandy <br /> Butter (for the pan) <br />3 cups flour <br />1 teaspoon baking soda <br />1 teaspoon ground nutmeg <br />1 teaspoon ground cinnamon <br />1 teaspoon ground ginger <br />1/4 teaspoon ground cardamom <br />1  cup (2 sticks) butter, at room temperature <br />1 1/2  cups brown sugar <br />4  eggs <br /> Extra brandy (for soaking) <br /><br />1. In a large bowl, mix the dried fruits, raisins, walnuts, and brandy. Cover with plastic wrap; soak overnight.<br /><br />2. Set the oven at 275 degrees. Butter a 10-inch tube pan. Wrap the outside in heavy duty foil. Line the inside walls with a large strip of foil. Butter the foil.<br /><br />3. In a large bowl, whisk the flour, baking soda, nutmeg, cinnamon, ginger, and cardamom to blend them.<br /><br />4. In an electric mixer, beat the butter until soft and fluffy. Beat in the brown sugar. Scrape down the sides of the bowl. Beat in the eggs, one at a time.<br /><br />5. Remove the bowl from the mixer stand. With a large metal spoon, fold in the flour mixture. Then stir in the soaked fruits, nuts, and brandy. Spoon the batter into the pan, and smooth the top with the spatula. Cover the pan with foil, crimping the edges to seal them.<br /><br />6. Bake the cake for 4 hours, rotating the pan from front to back after 2 hours. Raise the oven temperature to 325 degrees, remove the foil, and continue baking for 30 minutes. (Total baking time is 4 1/2 hours.) The cake will be very dark.<br /><br />7. Cool the cake in the pan. Turn it out onto a large deep plate. Peel off the foil. Soak several layers of cheesecloth large enough to cover the top of the cake in brandy. Place the cheesecloth on top of the cake. Re-wrap the entire cake in foil. Set in an airtight tin or cover with plastic wrap. Set on a large plate.<br /><br />8. Store in a cool, dry place for at least 2 weeks, resoaking the cheesecloth after 1 week.','Brandied Raisin-Nut Cake','','publish','open','closed','','brandied-raisin-nut-cake','','','2009-12-02 09:24:00','2009-12-02 09:24:00','',0,'http://www.karolineskitchen.com/19-brandied-raisin-nut-cake',0,'post','',4),(20,3,'2009-12-02 09:39:00','2009-12-02 09:39:00','<a href=\"http://2.bp.blogspot.com/_0mNacsCO8PI/SxY2Qqsf4QI/AAAAAAAAADU/mB7Tw-sGMG0/s1600-h/300h%5B1%5D.jpg\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 283px; height: 300px;\" src=\"http://2.bp.blogspot.com/_0mNacsCO8PI/SxY2Qqsf4QI/AAAAAAAAADU/mB7Tw-sGMG0/s320/300h%5B1%5D.jpg\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5410571662298964226\" /></a><br />I styled this photo over two years ago.  Imagine my surprise when it showed up in today\'s Boston Globe! (photo shot by Wendy Maeda)<br /><br />Bittersweet chocolate flats<br />December 2, 2009<br /><br />Makes 2 1/2 to 3 dozen<br /><br />Bliss is when a generous bar of bittersweet chocolate is chopped and mixed into a buttery dough with just enough flour, salt, and eggs to form a mixture that bakes into golden, crunchy flats. The secret ingredient, one that makes an ordinary cookie into a great one, is a small amount of apple cider vinegar. You won’t notice it. The vinegar accentuates gentle caramel overtones in the brown sugar. The dough is loaded with shards of bittersweet chocolate, which will leave messy, deep brown prints on your fingers. This is part of their freshly baked, ooze-with-chocolate charm.<br />  <br />2  cups flour <br />1  teaspoon baking soda <br />3/4  teaspoon salt, preferably fine sea salt <br />1  cup (2 sticks) unsalted butter, at room temperature <br />1  cup firmly packed light brown sugar <br />1/2  cup granulated sugar <br />2  eggs <br />2 3/4  teaspoons vanilla extract <br />1/4  teaspoon apple cider vinegar  <br />2 1/4  cups chopped bittersweet chocolate (between 60 and 65 percent cocoa) <br /><br />1. Set the oven at 350 degrees. Line several baking sheets with parchment paper.<br /><br />2. In a bowl, whisk the flour, baking soda, and salt just to blend them.<br /><br />3. In an electric mixer, cream the butter on medium-low speed for 3 minutes. Add the light brown sugar in 2 additions, beating well after each one. Add the granulated sugar in 2 additions, beating well after each one. Add the eggs, one at a time, beating until just incorporated. Blend in the vanilla and vinegar.<br /><br />3. With the mixer set on low speed, mix in the flour mixture in 2 additions, scraping down the sides of the bowl often. Remove the bowl from the mixer stand. Stir in the chocolate.<br /><br />4. With a large spoon, make rounded 2 tablespoon mounds of batter and set them on the baking sheets, arranging them 3 inches apart (6 to 8 per sheet; the cookies spread).<br /><br />5. Bake the cookies for 13 minutes or until set and golden. Let them stand on the sheets for 1 minute, then transfer to racks to cool. Store in an airtight tin. Lisa Yockelson <br /><br />**For more holiday baking ideas, check out my cookie recipes in Carlie Irwin\'s post next week at www.girlsguidetothegalaxy.com','Bittersweet Chocolate Flats','','publish','open','closed','','bittersweet-chocolate-flats','','','2009-12-02 09:39:00','2009-12-02 09:39:00','',0,'http://www.karolineskitchen.com/20-bittersweet-chocolate-flats',0,'post','',0),(21,3,'2009-12-08 17:04:00','2009-12-08 17:04:00','<a href=\"http://4.bp.blogspot.com/_0mNacsCO8PI/Sx6HvC2TYtI/AAAAAAAAADc/3UEf6BMI56M/s1600-h/xmas+cookies+019.JPG\"><img id=\"BLOGGER_PHOTO_ID_5412913044434150098\" style=\"display: block; margin: 0px auto 10px; text-align: center; cursor: hand; width: 320px; height: 213px;\" src=\"http://4.bp.blogspot.com/_0mNacsCO8PI/Sx6HvC2TYtI/AAAAAAAAADc/3UEf6BMI56M/s320/xmas+cookies+019.JPG\" alt=\"\" border=\"0\" /></a>\r\nAs posted by Carlie on Girls Guide to the Galaxy -- she is much too kind!\r\n\r\nhttp://girlsguidetothegalaxy.com/2009/12/08/christmas-cookie-classics/\r\n\r\nThe holidays are a great excuse to stuff ourselves silly and not feel guilty about it because as the oft-used justification goes, “It’s a special occasion.” It is the time of year when people young and old take to their kitchens to produce baked goods with wild abandon. Probably the most beloved of all holiday treats is the one and only thing Santa himself demands in exchange for his lavish and physically demanding gift-giving efforts: the Christmas cookie.\r\n\r\nSince I’ve proven myself to be pretty useless in the kitchen on most accounts, I decided to ask Karoline Boehm-Goodnick, a San Francisco pastry chef (and in the interest of full disclosure, my husband’s cousin’s wife), for some of her favorite Christmas cookie recipes. Below is what she sent, and in my personal opinion, they all sound delicious! For more of her recipes and chronicles of her attempt to eat only unprocessed food in the year 2010 (ambitious!), check out her excellent blog, Sweet Karoline: Adventures in Food and resist the urge to lick your computer screen – she’s also a food stylist, and the photos are amazing!\r\n\r\n<strong>Grandma Esther’s Spritz Cookies </strong>\r\n\r\nNo Christmas table is complete without these miniature trees, candy canes, and rosettes. A classic recipe, my favorite are the Christmas trees, tinted green and covered with shimmering red and green sprinkles. If you want to tint the dough, it is easiest to add the food coloring with the butter. Use more drops than you think necessary; there is a lot of flour to be added later. Use ungreased baking sheets so that the cookie sticks to the pan as you are piping them—don’t worry, they won’t stick during baking. If you don’t have a cookie press, you can use a piping bag fitted with a star tip – it is a little more difficult, and the cookies won’t be so uniform, but the results will be just as delicious.\r\n\r\nMakes 6 to 7 dozen cookies\r\n\r\nIngredients\r\n\r\n1 pound (4 sticks) butter, at room temperature\r\n1 cup sugar\r\n2 egg yolks\r\n1 teaspoon vanilla\r\n1 teaspoon baking powder\r\n4 cups flour\r\nPinch of salt\r\nSprinkles for decorating\r\n\r\nDirections\r\n\r\n1. Set the oven at 350 degrees. Have on hand a cookie press and several baking sheets.\r\n2. In the bowl of an electric mixer fitted with the paddle, cream the butter and sugar until light and fluffy, approximately 3 minutes on medium high.\r\n3. Scrape down the sides of the bowl, and mix in egg yolks and vanilla.\r\n4. Sift baking powder, flour, and salt. Mix in dry ingredients, on low speed, until flour is incorporated.\r\n5. Using a cookie press, press onto an ungreased cookie sheet approximately one inch apart. If you would like to decorate the cookies with sprinkles, do so at this time.\r\n6. Bake for 12 minutes, or until the edges of the cookies begin to brown very slightly.\r\n7. Using a spatula, carefully remove cookies from the pan to cool on a rack.\r\n8. Store in an air-tight container for up to 1 week.\r\n\r\n(Note: both the amount of flour and yield were changed for greater accuracy on December 17, 2014.)\r\n\r\n<strong>Christmas Crescents</strong>\r\n\r\nIn my family, these treats always came in the shape of a crescent moon, but many friends have told me that their families make the same recipes in ball shape. Feel free to try either one.\r\n\r\nMakes approximately 2 dozen cookies\r\n\r\nIngredients\r\n\r\n½ pound (2 sticks) butter, at room temperature\r\n5 tablespoons sugar\r\n1 tablespoon water\r\n2 teaspoons vanilla\r\n2 cups flour\r\n¼ teaspoon salt\r\n2 cups chopped pecans\r\nButter for greasing the pan\r\nPowdered sugar for rolling\r\n\r\nDirections\r\n\r\n1. Set the oven at 325 degrees. Have on hand several baking sheets.\r\n2. In the bowl of an electric mixer fitted with a paddle, cream butter and sugar until light and fluffy, approximately 3 minutes on medium high.\r\n3. Scrape down the sides of the bowl, and mix in water and vanilla.\r\n4. Sift flour and salt. Add flour, salt, and pecans to bowl. Mix until just combined.\r\n5. Take 1 teaspoon of dough into your hand, and shape it into a crescent. Place onto a greased cookie sheet. Repeat with the remaining dough.\r\n6. Bake for approximately 20 minutes, or until the bottoms begin to brown.\r\n7. Cool on a wire rack for at least 10 minutes.\r\n8. Roll the cookies in powdered sugar to coat the outsides. Be careful, as the cookies are extremely delicate. Cool completely on a rack.\r\n9. Store in an air-tight container for up to 1 week.\r\n\r\n<strong>Mom’s Gingerbread Cookies </strong>\r\n\r\nThis recipe for gingerbread cookies is the same one that my mom used every year when I was a kid. We had 6-inch cutters to make giant gingerbread men and women, but you can use any size. The dough rolls out far easier than any I have ever worked with – no need to chill it or wait for it to relax. Decorate as you like. A piping bag, a spatula, and several colors of icing will keep the kids occupied for hours.\r\n\r\nMakes approximately 3 dozen cookies\r\n\r\nIngredients\r\n\r\nCOOKIES\r\n\r\n½ cup sugar\r\n½ cup molasses\r\n1 ½ teaspoons ground ginger\r\n1 teaspoon ground allspice\r\n1 teaspoon ground cinnamon\r\n1 teaspoon ground cloves\r\n2 teaspoons baking soda\r\n½ cup (1 stick) butter, cut into pieces\r\n1 egg, beaten\r\n3 ½ cups flour\r\nFlour for the board and cutters\r\n\r\nDirections\r\n\r\n1. Set the oven at 325 degrees. Have on hand several baking sheets and cookie cutters.\r\n2. In a 3-quart saucepan, bring sugar, molasses, ginger, allspice, cinnamon, and cloves to a boil, stirring occasionally.\r\n3. Remove saucepan from heat, and stir in baking soda. Mixture will foam up and become frothy.\r\n4. Stir in butter until fully melted. Stir in egg.\r\n5. With a rubber spatula, stir in flour. When the dough has mostly come together, turn it out onto a lightly floured surface. Knead until all is incorporated.\r\n6. Divide dough in half. Wrap half in plastic, and set aside.\r\n7. Using a rolling pin, roll out unwrapped dough to ¼ inch thick.\r\n8. Using a floured cookie cutter, cut out each cookie, placing them on a greased baking sheet, approximately 1 inch apart.\r\n9. Bake cookies for 12 minutes, or until the edges begin to brown. Remove cookies from pan, and cool on a wire rack.\r\n\r\nICING\r\n\r\nIngredients\r\n\r\n2 egg whites\r\n2 teaspoons lemon juice\r\n3 cups powdered sugar, sifted\r\nFood coloring (optional)\r\n\r\nDirections\r\n\r\n1. In the bowl of an electric mixer, fitted with a whisk, beat egg whites, lemon juice, and powdered sugar until stiff, about 5 minutes on high speed.\r\n2. Tint icing with a few drops of food coloring, if you like. Immediately transfer to an air-tight container or a piping bag, as icing will harden very quickly.\r\n3. Cover the unused icing with plastic wrap, pressing it to the surface to keep the icing from forming a skin.\r\n4. Decorate cookies. Allow them to dry for several hours before stacking or placing in a container.\r\n5. Store in an air-tight container for up to 1 week.\r\n\r\nCarlie is the Food and Drink Editor for Girls Guide. By day she is an educational textbook editor, and she moonlights as a foodie and barfly. You can email her at carlie [at] girlsguidetothegalaxy [dot] com, and you can follow her on Twitter – @carbirwin.','Christmas Cookies on Girls Guide to the Galaxy','','publish','open','closed','','christmas-cookies-on-girls-guide-to-the-galaxy','','','2014-12-17 20:51:13','2014-12-17 20:51:13','',0,'http://www.karolineskitchen.com/21-christmas-cookies-on-girls-guide-to-the-galaxy',0,'post','',1),(1355,3,'2014-12-17 20:51:13','2014-12-17 20:51:13','<a href=\"http://4.bp.blogspot.com/_0mNacsCO8PI/Sx6HvC2TYtI/AAAAAAAAADc/3UEf6BMI56M/s1600-h/xmas+cookies+019.JPG\"><img id=\"BLOGGER_PHOTO_ID_5412913044434150098\" style=\"display: block; margin: 0px auto 10px; text-align: center; cursor: hand; width: 320px; height: 213px;\" src=\"http://4.bp.blogspot.com/_0mNacsCO8PI/Sx6HvC2TYtI/AAAAAAAAADc/3UEf6BMI56M/s320/xmas+cookies+019.JPG\" alt=\"\" border=\"0\" /></a>\r\nAs posted by Carlie on Girls Guide to the Galaxy -- she is much too kind!\r\n\r\nhttp://girlsguidetothegalaxy.com/2009/12/08/christmas-cookie-classics/\r\n\r\nThe holidays are a great excuse to stuff ourselves silly and not feel guilty about it because as the oft-used justification goes, “It’s a special occasion.” It is the time of year when people young and old take to their kitchens to produce baked goods with wild abandon. Probably the most beloved of all holiday treats is the one and only thing Santa himself demands in exchange for his lavish and physically demanding gift-giving efforts: the Christmas cookie.\r\n\r\nSince I’ve proven myself to be pretty useless in the kitchen on most accounts, I decided to ask Karoline Boehm-Goodnick, a San Francisco pastry chef (and in the interest of full disclosure, my husband’s cousin’s wife), for some of her favorite Christmas cookie recipes. Below is what she sent, and in my personal opinion, they all sound delicious! For more of her recipes and chronicles of her attempt to eat only unprocessed food in the year 2010 (ambitious!), check out her excellent blog, Sweet Karoline: Adventures in Food and resist the urge to lick your computer screen – she’s also a food stylist, and the photos are amazing!\r\n\r\n<strong>Grandma Esther’s Spritz Cookies </strong>\r\n\r\nNo Christmas table is complete without these miniature trees, candy canes, and rosettes. A classic recipe, my favorite are the Christmas trees, tinted green and covered with shimmering red and green sprinkles. If you want to tint the dough, it is easiest to add the food coloring with the butter. Use more drops than you think necessary; there is a lot of flour to be added later. Use ungreased baking sheets so that the cookie sticks to the pan as you are piping them—don’t worry, they won’t stick during baking. If you don’t have a cookie press, you can use a piping bag fitted with a star tip – it is a little more difficult, and the cookies won’t be so uniform, but the results will be just as delicious.\r\n\r\nMakes 6 to 7 dozen cookies\r\n\r\nIngredients\r\n\r\n1 pound (4 sticks) butter, at room temperature\r\n1 cup sugar\r\n2 egg yolks\r\n1 teaspoon vanilla\r\n1 teaspoon baking powder\r\n4 cups flour\r\nPinch of salt\r\nSprinkles for decorating\r\n\r\nDirections\r\n\r\n1. Set the oven at 350 degrees. Have on hand a cookie press and several baking sheets.\r\n2. In the bowl of an electric mixer fitted with the paddle, cream the butter and sugar until light and fluffy, approximately 3 minutes on medium high.\r\n3. Scrape down the sides of the bowl, and mix in egg yolks and vanilla.\r\n4. Sift baking powder, flour, and salt. Mix in dry ingredients, on low speed, until flour is incorporated.\r\n5. Using a cookie press, press onto an ungreased cookie sheet approximately one inch apart. If you would like to decorate the cookies with sprinkles, do so at this time.\r\n6. Bake for 12 minutes, or until the edges of the cookies begin to brown very slightly.\r\n7. Using a spatula, carefully remove cookies from the pan to cool on a rack.\r\n8. Store in an air-tight container for up to 1 week.\r\n\r\n(Note: both the amount of flour and yield were changed for greater accuracy on December 17, 2014.)\r\n\r\n<strong>Christmas Crescents</strong>\r\n\r\nIn my family, these treats always came in the shape of a crescent moon, but many friends have told me that their families make the same recipes in ball shape. Feel free to try either one.\r\n\r\nMakes approximately 2 dozen cookies\r\n\r\nIngredients\r\n\r\n½ pound (2 sticks) butter, at room temperature\r\n5 tablespoons sugar\r\n1 tablespoon water\r\n2 teaspoons vanilla\r\n2 cups flour\r\n¼ teaspoon salt\r\n2 cups chopped pecans\r\nButter for greasing the pan\r\nPowdered sugar for rolling\r\n\r\nDirections\r\n\r\n1. Set the oven at 325 degrees. Have on hand several baking sheets.\r\n2. In the bowl of an electric mixer fitted with a paddle, cream butter and sugar until light and fluffy, approximately 3 minutes on medium high.\r\n3. Scrape down the sides of the bowl, and mix in water and vanilla.\r\n4. Sift flour and salt. Add flour, salt, and pecans to bowl. Mix until just combined.\r\n5. Take 1 teaspoon of dough into your hand, and shape it into a crescent. Place onto a greased cookie sheet. Repeat with the remaining dough.\r\n6. Bake for approximately 20 minutes, or until the bottoms begin to brown.\r\n7. Cool on a wire rack for at least 10 minutes.\r\n8. Roll the cookies in powdered sugar to coat the outsides. Be careful, as the cookies are extremely delicate. Cool completely on a rack.\r\n9. Store in an air-tight container for up to 1 week.\r\n\r\n<strong>Mom’s Gingerbread Cookies </strong>\r\n\r\nThis recipe for gingerbread cookies is the same one that my mom used every year when I was a kid. We had 6-inch cutters to make giant gingerbread men and women, but you can use any size. The dough rolls out far easier than any I have ever worked with – no need to chill it or wait for it to relax. Decorate as you like. A piping bag, a spatula, and several colors of icing will keep the kids occupied for hours.\r\n\r\nMakes approximately 3 dozen cookies\r\n\r\nIngredients\r\n\r\nCOOKIES\r\n\r\n½ cup sugar\r\n½ cup molasses\r\n1 ½ teaspoons ground ginger\r\n1 teaspoon ground allspice\r\n1 teaspoon ground cinnamon\r\n1 teaspoon ground cloves\r\n2 teaspoons baking soda\r\n½ cup (1 stick) butter, cut into pieces\r\n1 egg, beaten\r\n3 ½ cups flour\r\nFlour for the board and cutters\r\n\r\nDirections\r\n\r\n1. Set the oven at 325 degrees. Have on hand several baking sheets and cookie cutters.\r\n2. In a 3-quart saucepan, bring sugar, molasses, ginger, allspice, cinnamon, and cloves to a boil, stirring occasionally.\r\n3. Remove saucepan from heat, and stir in baking soda. Mixture will foam up and become frothy.\r\n4. Stir in butter until fully melted. Stir in egg.\r\n5. With a rubber spatula, stir in flour. When the dough has mostly come together, turn it out onto a lightly floured surface. Knead until all is incorporated.\r\n6. Divide dough in half. Wrap half in plastic, and set aside.\r\n7. Using a rolling pin, roll out unwrapped dough to ¼ inch thick.\r\n8. Using a floured cookie cutter, cut out each cookie, placing them on a greased baking sheet, approximately 1 inch apart.\r\n9. Bake cookies for 12 minutes, or until the edges begin to brown. Remove cookies from pan, and cool on a wire rack.\r\n\r\nICING\r\n\r\nIngredients\r\n\r\n2 egg whites\r\n2 teaspoons lemon juice\r\n3 cups powdered sugar, sifted\r\nFood coloring (optional)\r\n\r\nDirections\r\n\r\n1. In the bowl of an electric mixer, fitted with a whisk, beat egg whites, lemon juice, and powdered sugar until stiff, about 5 minutes on high speed.\r\n2. Tint icing with a few drops of food coloring, if you like. Immediately transfer to an air-tight container or a piping bag, as icing will harden very quickly.\r\n3. Cover the unused icing with plastic wrap, pressing it to the surface to keep the icing from forming a skin.\r\n4. Decorate cookies. Allow them to dry for several hours before stacking or placing in a container.\r\n5. Store in an air-tight container for up to 1 week.\r\n\r\nCarlie is the Food and Drink Editor for Girls Guide. By day she is an educational textbook editor, and she moonlights as a foodie and barfly. You can email her at carlie [at] girlsguidetothegalaxy [dot] com, and you can follow her on Twitter – @carbirwin.','Christmas Cookies on Girls Guide to the Galaxy','','inherit','open','closed','','21-revision-v1','','','2014-12-17 20:51:13','2014-12-17 20:51:13','',21,'http://www.karolineskitchen.com/1355-21-revision-v1',0,'revision','',0),(22,3,'2009-12-10 21:07:00','2009-12-10 21:07:00','<a href=\"http://4.bp.blogspot.com/_0mNacsCO8PI/SyFjhWt75tI/AAAAAAAAADk/VMgh7mdQe1M/s1600-h/curry+014.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;\" src=\"http://4.bp.blogspot.com/_0mNacsCO8PI/SyFjhWt75tI/AAAAAAAAADk/VMgh7mdQe1M/s320/curry+014.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5413717651761129170\" /></a><br />Even though we have yet to determine the final guidelines for 2010, we are moving forward with the project. In an effort to rid our pantry of \"processed foods\" -- however you may define them -- we wanted to use up ingredients that we knew would not fit into the plan. For this recipe, we used commercially produced coconut milk, pre-blended curry powder, chili paste, and fish sauce. While we wouldn\'t categorize these items as inherently unhealthy, we will attempt to make or substitute our own homemade versions in the new year. The result was far tastier than take-out and almost as easy. <br /><br />The pork in this dish was left from a Sunday roast. Feel free to use other leftovers or a raw cut like pork steak. To make this recipe vegan, simply omit the meat and the fish sauce. We used Szechuan chili paste (to ban jan), but you may use Sriracha, Sambal Olek, or even fresh chilis. This recipe is best served with rice; we like brown basmati rice for its low glycemic index value. You may garnish with scallions, chilis, lemon juice, cilantro, or peanuts.<br /><br />1 teaspoon canola oil<br />5 ounces pork, finely chopped<br />1 white onion, finely chopped<br />5 cloves garlic, minced<br />1 piece (1-inch) ginger, minced<br />1 piece (1/2-inch) fresh tumeric, minced or 1 teaspoon ground tumeric<br />Zest of 1 lemon, finely chopped<br />2 cups broccoli florets<br />1 cup mushrooms, chopped<br />1 teaspoon curry powder<br />1 teaspoon chili paste<br />1 tablespoon fish sauce<br />1/4 cup rice wine or dry sherry<br />1-12 ounce package firm tofu, cut into 1-inch cubes<br />1 can (13.5 ounces) coconut milk<br />Salt and pepper, to taste<br /><br />1. In a large wok or saute pan, heat the oil over high heat.<br />2. Add the pork, and saute for 5 minutes or until crispy.<br />3. Add onion, garlic, ginger, tumeric, and lemon zest. Saute for 3 minutes, or until the vegetables release their aromas.<br />4. Stir in broccoli, mushrooms, curry powder, and chili paste. Toss to coat.<br />5. Add fish sauce, rice wine, tofu, and coconut milk.<br />6. Bring liquids to a boil. Reduce to a simmer, and cook for 5 minutes or until broccoli is tender.<br />7. Taste for seasoning, and add salt and pepper. <br />8. Serve warm with rice. Garnish with any of the following: lemon juice, peanuts, cilantro, scallions, and chilis.','Waste Not, Want Not Curry','','publish','open','closed','','waste-not-want-not-curry','','','2009-12-10 21:07:00','2009-12-10 21:07:00','',0,'http://www.karolineskitchen.com/22-waste-not-want-not-curry',0,'post','',0),(23,3,'2009-12-19 17:16:00','2009-12-19 17:16:00','<a href=\"http://4.bp.blogspot.com/_0mNacsCO8PI/Sy0LTeo3XII/AAAAAAAAAD0/qlIEAkn19bY/s1600-h/IMGP5404%5B1%5D.jpg\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;\" src=\"http://4.bp.blogspot.com/_0mNacsCO8PI/Sy0LTeo3XII/AAAAAAAAAD0/qlIEAkn19bY/s320/IMGP5404%5B1%5D.jpg\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5416998356066458754\" /></a><br />In the 1970\'s, my mom attended a classic French cooking school called Dumas Pere.  During these classes, several of the students joined together to form a gourmet dinner party group.  As an infant, I was allowed to attend these parties; I have a little chuckle each time I see the picture of my dad holding a bulbous Bordeaux glass up to my tiny newborn nose so that I might appreciate the aromas of what I am sure must have been a very elegant wine.  As I got older -- read more annoying -- I usually watched T.V. upstairs and came down only to sample desserts.  Desserts were always my favorite part -- occasionally, I would wait until the next day to wolf down the leftover cake or tart as my breakfast before anyone else was awake.  Eventually, I began to take more interest in their soirées.  I even tried to replicate a fancy dinner for my parents as a surprise when they had left me home to babysit my brother.  Oh, I do pity them for having to smile and choke down whatever atrocity my 10 year old self managed to throw together.  By the time I could really participate in these dinners, the group had shrunk to only four.  Luckily, it was my favorite four: my parents plus Jerry and Madelyn.  <br /><br />In their most recent dining adventures, there has been one consistently present dish; Caesar\'s clams.  Caesar, Madelyn\'s father, created a recipe for baked clams that is at once both simple and exquisite.  They served them on Christmas Eve -- just before a big bowl of cioppino.  It\'s classic -- nothing fancy here.  Classics endure for a reason.  You\'ll know why if you try it.  I made them for our holiday party this week, and they were a hit.  So, thank you, Maddy, for years of inspiration and support.  And, many, many thanks for sharing your dad\'s recipe.<br /><br />If I were to make this recipe, I might change a few things.  For example, I like to make and season my own bread crumbs.  However, the recipe is just right, just as it is.<br /><br />2 dozen little neck clams<br />2 teaspoons dried oregano<br />1 tablespoon garlic powder<br />1/2 cup Progresso Italian bread crumbs<br />olive oil, to taste<br />lemon wedges and parsley sprigs, for garnish<br />hot sauce, to taste<br /><br />1.  Set the oven at 375 degrees.  Have on hand a baking sheet lined with aluminum foil.<br />2.  In a microwave on medium power, heat the clams for 30 seconds or until they begin to open.  (You may also do this on the stove in a heavy bottomed sauce pot.)  Either way, you don\'t want to cook the clams, merely open them.<br />3.  Carefully shuck each clam, discarding the top shell and loosening the clam from the bottom shell.  Place on the baking sheet.<br />4.  Top each clam with oregano, garlic powder, and bread crumbs.<br />5.  Drizzle the olive oil over the top.<br />6.  Bake for 5 to 10 minutes, or until the breadcrumbs are golden brown.<br />7.  Garnish with lemon and parsley.  Season with hot sauce, if you like.<br /><br />These photos are courtesy of my mom.  She\'s pictured on the right; Maddy is on the left.<br /><br /><a href=\"http://1.bp.blogspot.com/_0mNacsCO8PI/Sy0LHv63Z0I/AAAAAAAAADs/5pPJnLtx5tQ/s1600-h/IMGP5380%5B1%5D.jpg\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;\" src=\"http://1.bp.blogspot.com/_0mNacsCO8PI/Sy0LHv63Z0I/AAAAAAAAADs/5pPJnLtx5tQ/s320/IMGP5380%5B1%5D.jpg\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5416998154546931522\" /></a>','Caesar\'s Clams','','publish','open','closed','','caesars-clams','','','2009-12-19 17:16:00','2009-12-19 17:16:00','',0,'http://www.karolineskitchen.com/23-caesars-clams',0,'post','',1),(24,3,'2009-12-23 15:47:00','2009-12-23 15:47:00','<a href=\"http://3.bp.blogspot.com/_0mNacsCO8PI/SzI9AKYulsI/AAAAAAAAAD8/DX-ItLQWOw0/s1600-h/sf+and+banh+mi+141.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://3.bp.blogspot.com/_0mNacsCO8PI/SzI9AKYulsI/AAAAAAAAAD8/DX-ItLQWOw0/s320/sf+and+banh+mi+141.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5418460374677493442\" /></a><br />From the <a href=\"http://www.boston.com/lifestyle/food/articles/2009/12/23/banh_mi_recipe/\">Boston Globe </a>-- December 23, 2009<br /><br />Serves 4<br /><br />ASIAN DIPPING SAUCE<br /><br />2  tablespoons soy sauce <br />1 1/2  teaspoons Asian fish sauce <br />2  tablespoons seasoned rice vinegar <br />1/2  teaspoon hot sauce (such as Sriracha), or to taste <br />1  piece ( 1/2-inch) fresh ginger, finely chopped <br />1  clove garlic, finely chopped <br />1  scallion, thinly sliced <br />1/2  teaspoon sugar <br /><br />1. In a bowl, combine the soy sauce, fish sauce, rice vinegar, hot sauce, ginger, garlic, scallion, and sugar.<br />2. Stir well.<br /><br />SANDWICHES<br />  <br />1/2  cup mayonnaise <br />3  tablespoons Asian dipping sauce (see above) <br />1  carrot, cut into matchsticks <br />1/2  cucumber, thinly sliced <br />1  jalapeno or other hot chili pepper, cored, seeded, and thinly sliced <br />4  scallions, thinly sliced <br />3  cups sliced roast pork <br />2  baguettes, split horizontally <br />1/2  bunch cilantro, leaves pulled off <br />1/4  cup peanuts, chopped <br /><br />1. In a bowl, mix the mayonnaise and dipping sauce. Add the carrot, cucumber, jalapeno or other chili pepper, and scallions. Toss well.<br />2. Layer vegetables and dressing with the pork on the baguettes. Add cilantro and peanuts to each. Halve each baguette to make 4 sandwiches.','Banh Mi (Vietnamese Sandwiches)','','publish','open','closed','','banh-mi-vietnamese-sandwiches','','','2009-12-23 15:47:00','2009-12-23 15:47:00','',0,'http://www.karolineskitchen.com/24-banh-mi-vietnamese-sandwiches',0,'post','',0),(25,3,'2009-12-23 15:54:00','2009-12-23 15:54:00','<a href=\"http://1.bp.blogspot.com/_0mNacsCO8PI/SzI-cOq0ngI/AAAAAAAAAEE/VGCVBw94Dn8/s1600-h/pork+chili+burrito+020.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://1.bp.blogspot.com/_0mNacsCO8PI/SzI-cOq0ngI/AAAAAAAAAEE/VGCVBw94Dn8/s320/pork+chili+burrito+020.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5418461956375092738\" /></a><br />From the <a href=\"http://www.boston.com/lifestyle/food/articles/2009/12/23/recipe_for_glazed_pork_roast/\">Boston Globe </a>-- December 23, 2009<br /><br />Roasting, wrote the great American cook James Beard, is one of the most spectacular forms of cooking. As luck would have it, an ordinary home oven does a pretty wonderful job of roasting. Perhaps that’s why a roast was the traditional centerpiece of the midday Sunday dinner for so long. It’s still a good choice for the celebration table. Pork loin, a popular cut sold on and off the bone (boneless is easier to handle when it’s time to carve) has a reputation for being dry and a little bland after roasting. No doubt the classic accompaniments of applesauce and gravy were intended to mask that. We rub the meat with soy sauce and salt and let it sit for half an hour (or half a day). That gives color to the finished pork and lends a good flavor to the next day’s Asian recipes. During roasting, brush the meat with a honey and jalapeno glaze.<br /><br />The next day, turn the pork into a tasty Vietnamese banh mi. These sandwiches, made on French baguettes, began as street food and have developed a cult-like following. Begin with an Asian dipping sauce; mix a few tablespoons of the sauce into mayonnaise and use this dressing with cucumbers, carrot matchsticks, and lots of chilies to layer with thinly sliced pork in crusty loaves. Then sprinkle with chopped peanuts and garnish with fresh cilantro. From Main Street to Saigon all in one roast. <br /><br />Glazed Pork Roast<br /><br />Serves 4 with leftovers<br /> <br />1  boneless pork loin (about 4 pounds) <br />1/4  cup soy sauce <br /> Salt and black pepper, to taste <br />3/4  cup honey <br />1  jalapeno or other small chili pepper, cored, seeded, and finely chopped <br />1/4  cup spicy mustard <br />1  clove garlic, finely chopped <br /><br />1. Rub the meat with soy sauce and sprinkle with salt. Set in a dish large enough to hold it. Cover and refrigerate for 30 minutes or up to several hours.<br />2. Set the oven at 350 degrees. Have on hand a roasting pan and rack.<br />3. Line the pan with foil. Place the rack in the lined pan. Set the meat, fat side up, on the rack. Sprinkle with black pepper.<br />4. In a saucepan, combine the honey, jalapeno, or chili pepper, mustard, and garlic. Bring to a boil and simmer for 3 minutes. Brush the meat with the honey mixture. Roast the meat for 1 hour, brushing with the honey mixture every 15 minutes, or until a meat thermometer inserted into the center of the meat reaches 140 degrees.<br />5. Turn the oven temperature up to 450 degrees. Glaze the meat again, and roast for 5 minutes. The glaze should be crispy and dark brown.<br />6. Set the meat in a warm place; the internal temperature will rise to 145 degrees. Cut into thick slices.','From Pork Roast Comes Delicious Banh Mi','','publish','open','closed','','from-pork-roast-comes-delicious-banh-mi','','','2009-12-23 15:54:00','2009-12-23 15:54:00','',0,'http://www.karolineskitchen.com/25-from-pork-roast-comes-delicious-banh-mi',0,'post','',0),(26,3,'2009-12-25 16:23:00','2009-12-25 16:23:00','<a href=\"http://1.bp.blogspot.com/_0mNacsCO8PI/SzTpvnGUL_I/AAAAAAAAAEk/zkOxj0wS9Gg/s1600-h/fried+rice+creole+farro+028.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://1.bp.blogspot.com/_0mNacsCO8PI/SzTpvnGUL_I/AAAAAAAAAEk/zkOxj0wS9Gg/s320/fried+rice+creole+farro+028.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5419213255792144370\" /></a><br />All of my holiday memories involve my mother’s kitchen – from the Christmas goose to painstakingly decorating gingerbread guys and gals to resemble each one of my 17 cousins.  This recipe for spiced pecans is by far the most basic, but it has always been my favorite.  Whisk the egg whites and water, toss in the nuts, and coat with sugar n spice.  Whipping up a large batch to round out the holiday gift list is no more difficult than making a few for an intimate gathering.  The pecans will keep for a week in a tin or covered container.   However, if you make them too far ahead of time, there won’t be any left for your guests.<br /><br />Makes 1 pound<br /><br />Butter for the pan<br />1 egg white<br />1 teaspoon cold water<br />1 pound large pecan halves<br />1/2 cup sugar<br />1/4 teaspoon salt<br />1/2 teaspoon cinnamon<br /><br />1.  Set the oven at 225 degrees.  Have on hand a rimmed baking sheet.  Butter the pan.<br />2.  In a large bowl, whisk the egg whites and water until frothy.  Stir in the pecans; mix until they are well coated.<br />3.  In a small bowl, mix sugar, salt, and cinnamon.  Pour over the nuts, and mix well.<br />4.  Spread the pecans on the baking sheet.  Bake for 1 hour, stirring every 15 minutes.  <br />5.  Store in an air-tight container for up to 1 week.<br /><br />Pictured here are 3 of those 17 cousins (and me) at Christmas around 1982.  Wishing you all a very Merry Christmas!<br /><br /><a href=\"http://2.bp.blogspot.com/_0mNacsCO8PI/SzTp6IdXonI/AAAAAAAAAEs/uTnzcsieuBE/s1600-h/kayo%2520and%2520friends053%5B1%5D.jpg\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 233px;\" src=\"http://2.bp.blogspot.com/_0mNacsCO8PI/SzTp6IdXonI/AAAAAAAAAEs/uTnzcsieuBE/s320/kayo%2520and%2520friends053%5B1%5D.jpg\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5419213436545901170\" /></a>','Spiced Pecans','','publish','open','closed','','spiced-pecans','','','2009-12-25 16:23:00','2009-12-25 16:23:00','',0,'http://www.karolineskitchen.com/26-spiced-pecans',0,'post','',0),(27,3,'2009-12-29 04:22:00','2009-12-29 04:22:00','<a href=\"http://4.bp.blogspot.com/_0mNacsCO8PI/SzmEqdd3guI/AAAAAAAAAE0/U9yMFpL9ae8/s1600-h/IMGP8283.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;\" src=\"http://4.bp.blogspot.com/_0mNacsCO8PI/SzmEqdd3guI/AAAAAAAAAE0/U9yMFpL9ae8/s320/IMGP8283.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5420509491516375778\" /></a><br />These days, it seems that I just can\'t stay out of my own kitchen -- something that I attribute to the fact that for the first time in 10 years, I do not have an insanely high-stress job which requires me to slave away in someone else\'s kitchen for 80-plus hours a week.  When I saw this squash at the market, the beauty in its gnarled ugliness was irresistable.  At first, I couldn\'t bring myself to hack into it, but today, it practically begged me to turn it into soup.  <br /><br />I chose a turk\'s turban, but you can use any winter squash of a similar size.  Sprinkling the onions with salt brings out moisture and allows them to cook without burning.  Add a couple of pears to the mix to sweeten things up.  To make the soup vegetarian, simply substitute water for the chicken stock -- although, I prefer the taste of a velvety stock.  If you do not have a fine mesh sieve, don\'t fret; just be sure to blend the soup long enough to remove any lumps.  <br /><br />Take advantage of the last few days of Christmas lights, warm a crusty loaf, pour a glass of hearty red wine, and enjoy.<br /><br />Serves 6<br /><br />1 winter squash (about 4 pounds)<br />3 tablespoons olive oil<br />2 yellow onions, thinly sliced<br />salt, to taste<br />1 cup white wine<br />2 pears, peeled, cored and roughly chopped<br />5 1/2 cups chicken stock<br />pinch cayenne pepper<br />pinch ground nutmeg<br />1/4 cup plain yogurt<br />1 tablespoon sherry<br />1 bunch chives, finely chopped<br /><br />1.  Set the oven at 350 degrees.  <br />2.  Roast the entire squash on a baking sheet for 1 1/2 hours or until the squash is tender throughout.<br />3.  Cut the squash in quarters.  With a spoon, remove and discard the seeds.  Scrape out and set aside the pulp.<br />4.  In a large stock pot, heat 3 tablespoons olive oil over high heat.  Add the onions to the pot and sprinkle them with salt; stir well.  Sauté for 5-10 minutes or until the onions are tender and have begun to color, stirring occasionally.<br />5.  Deglaze the pot with 1 cup white wine.  Bring the liquid to a boil, and reduce it by 2/3.  <br />6.  Add chicken stock, pear, and cooked squash.  Stir.  Bring to a boil.  Reduce to a simmer, and cook for 30 minutes.  Stir frequently to avoid burning the bottom.<br />7.  Season with cayenne, nutmeg, and sherry.  Stir in yogurt.<br />8.  Working in small batches, puree the soup in a blender or a food processor.<br />9.  Pass the soup through a fine mesh sieve.  Re-warm the soup if necessary.<br />10.  Garnish each bowl with chives.','Winter Squash Soup','','publish','open','closed','','winter-squash-soup','','','2009-12-29 04:22:00','2009-12-29 04:22:00','',0,'http://www.karolineskitchen.com/27-winter-squash-soup',0,'post','',0),(28,3,'2009-12-29 17:23:00','2009-12-29 17:23:00','<a href=\"http://3.bp.blogspot.com/_0mNacsCO8PI/Szo9itrQAmI/AAAAAAAAAFE/Rx-3SuynkBg/s1600-h/xmas+2009+044.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://3.bp.blogspot.com/_0mNacsCO8PI/Szo9itrQAmI/AAAAAAAAAFE/Rx-3SuynkBg/s320/xmas+2009+044.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5420712768079659618\" /></a><br /><br />With the January 1st start date looming, I finally succumbed to the madness that is Twitter!  You can follow me there <a href=\"http://twitter.com/kboehmgoodnick\">@kboehmgoodnick  </a><br /><br />Here\'s to using technology to share my love for food in 2010, not to create the food I eat!<br /><br />(Instead of their dove-like logo, I chose to supplement this mini-post with a photo of the truffle-studded, roasted capon -- aka \"nutless\" rooster -- that we served on Christmas day.)','Tweet, Tweet','','publish','open','closed','','tweet-tweet','','','2009-12-29 17:23:00','2009-12-29 17:23:00','',0,'http://www.karolineskitchen.com/28-tweet-tweet',0,'post','',3),(29,3,'2009-12-29 23:45:00','2009-12-29 23:45:00','<a href=\"http://2.bp.blogspot.com/_0mNacsCO8PI/SzqU3CGF68I/AAAAAAAAAFM/Oo2AW_PfGtc/s1600-h/cured+salmon+001.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://2.bp.blogspot.com/_0mNacsCO8PI/SzqU3CGF68I/AAAAAAAAAFM/Oo2AW_PfGtc/s320/cured+salmon+001.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5420808774669953986\" /></a><br />Given that I have eaten nothing but smoked salmon sandwiches for breakfast for the past 3 months, there is a strong possibility that without it, I will cease to survive. So, it is with serious desire to avoid an untimely death before I even make it to the dreaded 3-0 that I embark on this two-stage process of curing and then smoking a side of salmon. The neufchatel that I typically schmear on my homemade whole-wheat sourdough will be sorely missed in 2010, but alas, I don\'t have the skill set to take on that beastly burden -- not yet anyways.<br /><br />Curing a whole side of salmon is actually quite easy -- assuming you have the financial wherewithal to drop $60 at the rip-off that is your neighborhood foodie haven. Begin by cleaning the fish and scoring the skin side so that it does not curl up and the salt has a chance to fully penetrate the flesh. Liberally cover the salmon, top and bottom, with the cure as well as dill for flavor, and wait several days. At this point, the fish will be delicious but void of its signature smoky flavor. Slice some off for nibbling and then proceed to the smoking process -- to be described in detail in the coming week.<br /><br />Makes 1 full side of salmon<br /><br />4 cups sea salt or kosher salt<br />1 cup brown sugar<br />1 cup white sugar<br />1 side of salmon, about 4 pounds<br />1 bunch dill, washed and well dried<br />black pepper, to taste<br /><br />1. In a large bowl, stir together salt, brown sugar, and white sugar.<br />2. Remove all of the pin bones from the fish. This is most easily accomplished by running your index finger down the center of the fillet until you feel something hard and pointy. Using needle-nose pliers, carefully extract each bone.<br />3. Using a sharp boning knife, remove any visible white membranes from the surface.<br />4. Score the skin side of the fish deeply enough to penetrate the skin but not the flesh. Do this in 3 long diagonal strokes.<br />5. Place a wire rack on a baking sheet. Place a piece of cheesecloth large enough to fully envelope the fish on the rack.<br />6. Sprinkle a thick layer of the salt/sugar mixture onto the cheesecloth. Lay several sprigs of dill on top of the cure.<br />7. Lay the fish, skin side down, on top of the dill.<br />8. Season the flesh liberally with black pepper. Place the remaining sprigs of dill on the flesh.<br />9. Cover the top and sides of the salmon with the remaining cure. Make sure that you cannot see any of the flesh poking out of the cure.<br />10. Pull the cheesecloth up and over the top, covering the entire fish.<br />11. Place a baking sheet on top of the fish and weigh it down with a heavy pot.<br />12. Place the entire apparatus in the refrigerator for 3 days.<br />To be continued...','Cured/ Smoked Salmon - Part 1 of 2','','publish','open','closed','','cured-smoked-salmon-part-1-of-2','','','2009-12-29 23:45:00','2009-12-29 23:45:00','',0,'http://www.karolineskitchen.com/29-cured-smoked-salmon-part-1-of-2',0,'post','',0),(30,3,'2010-01-02 04:02:00','2010-01-02 04:02:00','<a href=\"http://4.bp.blogspot.com/_0mNacsCO8PI/S0ATHpfnNAI/AAAAAAAAAFc/-KauTZD9pnk/s1600-h/new+years+2009-10+037.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://4.bp.blogspot.com/_0mNacsCO8PI/S0ATHpfnNAI/AAAAAAAAAFc/-KauTZD9pnk/s320/new+years+2009-10+037.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5422354973472535554\" /></a><br />Since it is actually January 1st – how the hell did that happen? – we have been forced to solidify our guidelines for 2010. There is much debate over terms such as “processed,” “natural,” “organic,” “wholesome,” etc. In this post, we are not attempting to universally define these words. What we sought were working parameters for our diet in the year 2010 and hopefully beyond. Our resources are not unlimited, and neither is our time – and we understand that our readers are limited by similar constraints. The goals of this project are to have fun, be healthy, and open both your minds and ours to a new way of thinking about nourishing our bodies. So, while you may define processing of food as shipping, washing, handling etc, we have not taken our ideas to such an extreme. We know that you might argue that items such as milled flour should not be a part of our “unprocessed” diet, but our intent is to keep the project accessible to everyone. If our guidelines and recipes are so far detached from mainstream American life, and our readers are therefore not inspired to replicate them at home, we have lost sight of the main goal. <br /><br />We will, of course, be eating a form of processed foods. If I brine a batch of pickles, I have indeed processed the cucumbers. However, I have taken control of where my food came from and what went into it. I control the process. I know what I am eating. <br /><br />In addition, we have only partially –not completely – lost our minds. We do reside in one of the best “food cities” in America. To suggest that we will not eat in a restaurant for the duration of 2010, is insane. So, we have built in an exception to the rules. Each week, we will permit ourselves one meal consumed in a restaurant. When we dine out, we will, however, choose items that we believe fit best within our parameters.<br /><br /><strong>Goals:</strong><br />-Have fun!<br />-Challenge ourselves to think outside the proverbial box<br />-Teach friends and family how to make simple changes that benefit their health<br />-Lose weight<br />-Be properly nourished<br />-Maintain healthy blood sugar, cholesterol, and blood pressure levels<br />-Prevent cardiovascular disease and diabetes<br /><br /><strong>Not Allowed:</strong><br />-commercially canned food<br />-boxed food<br />-commercially frozen food (although exceptions may be made for peas, lima beans, and soy beans)<br />-commercially produced condiments such as: ketchup, soy sauce, mustard, mayo, etc<br />-anything containing HFCS or just plain old corn syrup<br />-hydrogenated or trans fats<br />-anything with preservatives or additives (especially those that cannot be pronounced by a lay person)<br />-anything prepared outside of the home including (but not limited to): bread, cookies, chips, pasta, soup, candy, crackers, juice, pickles<br />-fast food<br />-soda and other bottled non-alcoholic beverages<br />-industrial cheeses such as cream cheese, kraft etc<br />-commercially ground meat<br />-commercially smoked or cured fish and meat -- including deli meats<br />-anything containing nitrates<br />-commercially cultured non-cheese dairy products such as: yogurt, sour cream etc<br />-pre-portioned and shrink wrapped meat (we will purchase larger cuts and trim/portion them ourselves)<br />-spice mixes such as chili powder, curry powder, etc<br />-artificial sweeteners<br /><br /><strong>To Be Used With Discretion:</strong><br />-processed and refined sugars (other than honey and maple syrup which we have deemed “in” for now)<br />-white flour, corn flour and/or starch, rice flour<br /><br /><strong>Seemingly Questionable But Still Allowed (At Least For Now):</strong><br />-chocolate<br />-beer (is homebrew in our future?)<br />-wine<br />-liquor<br />-vinegar (until we can find a mother and cultivate it)<br />-plain olive oil and canola oil<br />-unflavored sparkling water (although we plan to purchase the machine which carbonates tap water)<br />-coffee & tea<br /><br /><strong>What We Will Try To Eat More of:</strong><br />-whole grain and whole grain meals<br />-fresh fruits and veggies<br />-whole fish or large sides<br />-sustainable shellfish (in the shell, whole)<br />-home-fermented foods high in pro-biotics such as pickles and yogurts<br />-whole birds<br />-buffalo or grass-fed meat (as opposed to corn fed beef or pork)<br />-foraged, local foods<br /><br />Finally, we knew the January 1st deadline was coming. Yet, we didn’t anticipate just how quickly it would sneak up on us. What we have listed here is a beginning. As the year evolves, our guidelines will too. We hope that we have piqued your interest, and we look forward to hearing your opinions and thoughts on our project, our recipes, and how to make this blog a better resource for your health.<br /><br />Until next time, Bon Appetit.<br /><br />Pictured above is our lunch of Dungeness crabs (rated Best Choice by the <a href=\"http://www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_recommendations.aspx\">Monterey Bay Aquarium</a>) hosted by Ben\'s boss on a houseboat in Saulsalito -- one heck of a way to welcome the new year!','An Inspiration, Not an Exact Definition','','publish','open','closed','','an-inspiration-not-an-exact-definition','','','2010-01-02 04:02:00','2010-01-02 04:02:00','',0,'http://www.karolineskitchen.com/30-an-inspiration-not-an-exact-definition',0,'post','',7),(31,3,'2010-01-03 04:02:00','2010-01-03 04:02:00','My mom sent me this <a href=\"http://news.ninemsn.com.au/article.aspx?id=925994\">article</a> a little while back...British researchers did a study suggesting that the consumption of processed foods leads to increased risk of depression.  So, have a HAPPY 2010, and leave the processed foods in the past!','Proof that we are on the right track','','publish','open','closed','','proof-that-we-are-on-the-right-track','','','2010-01-03 04:02:00','2010-01-03 04:02:00','',0,'http://www.karolineskitchen.com/31-proof-that-we-are-on-the-right-track',0,'post','',0),(32,3,'2010-01-03 16:46:00','2010-01-03 16:46:00','If you haven\'t already made a new year\'s resolution, maybe you want to choose one of these <a href=\"http://www.huffingtonpost.com/joshua-rosenthal/12-steps-to-boost-your-he_b_244219.html\">12 steps</a>.  Both simple and effective, you might just find that you are able to stick to a resolution.  Come on, how hard could it be to drink more water?','12 Steps to Boost your Health for Life','','publish','open','closed','','12-steps-to-boost-your-health-for-life','','','2010-01-03 16:46:00','2010-01-03 16:46:00','',0,'http://www.karolineskitchen.com/32-12-steps-to-boost-your-health-for-life',0,'post','',2),(33,3,'2010-01-04 04:25:00','2010-01-04 04:25:00','The past three days have been o.k. - just o.k.  It seems that we should have done a little bit more prep before the project started.  For example, I really wanted some brown rice and lentils last night, but who wants to eat lentils and rice without hot sauce? (Hot sauce is on this week\'s to-do list.)  Today, I had a 95% vegan day...yum, veggies!  However, I did sample a few bits of white chocolate.  As I was doing so, I thought, \"This can\'t possibly be good for me.\"  So, that\'s it.  Bye-bye white chocolate.  See you next year???','1st Amendment','','publish','open','closed','','1st-amendment','','','2010-01-04 04:25:00','2010-01-04 04:25:00','',0,'http://www.karolineskitchen.com/33-1st-amendment',0,'post','',0),(34,3,'2010-01-05 05:45:00','2010-01-05 05:45:00','My mother in-law gave me a copy of Clean Food by Terry Walters for Cristmas with the hopes that the book would provide inspiration for our project.  Simply put, I adore this book, and I could not agree with Walters\' philosophy more.  I have not tried out the recipes, but I plan to do so just as soon as I can.  Check it out <a href=\"http://terrywalters.net/\">her site </a>or <a href=\"http://search.barnesandnoble.com/booksearch/isbninquiry.asp?r=1&ean=9781402768149&afsrc=1\">the book </a>-- she emphasizes many of the priciples of \"unprocessed.\"','Clean Food','','publish','open','closed','','clean-food','','','2010-01-05 05:45:00','2010-01-05 05:45:00','',0,'http://www.karolineskitchen.com/34-clean-food',0,'post','',0),(35,3,'2010-01-05 06:44:00','2010-01-05 06:44:00','<a href=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S0LrPvrzrVI/AAAAAAAAAFk/EQKfzJkUeA8/s1600-h/monterey+11.18+053.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S0LrPvrzrVI/AAAAAAAAAFk/EQKfzJkUeA8/s320/monterey+11.18+053.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5423155557038271826\" /></a><br />I\'m going to let you in on a little secret -- I have lost 21 pounds since September. My 5\'9\" frame is now happily down to 155 pounds, but I would still like to shed another 10 pounds that I have been kicking around. \"Unprocessed\" should help!<br /><br />Having PCOS and being hypothyroidic means that I have battled the proverbial bulge for my entire life. In high school, I ran cross-country and wrestled, keeping things to a slim 145. College brought the inevitable freshmen 15 and then some. What can I say? I really like to drink! After college, I brought things back down to around 140. Unfortunately, my methods were neither advisable nor sustainable. I ate very little -- ironic since I was attending cooking school at the time -- and exercised incessantly. The only up-side to the whole charade was completing the Chicago marathon and then Bordeaux. I managed to fit into my size 10 wedding dress a few years later, and kept things reasonably under control for a little while thereafter. Things started to slip when I tried to balance 3 jobs (one of them working in a bakery) with school and a new marriage. Then, I \"moved\" to Argentina where all-day wine tasting and calorie-laden (but oh-so delicious) asados, consumed in the name of research, helped me balloon up to 176. Yet, all is back in balance now -- thanks to the good folks at <a href=\"http://www.weightwatchers.com/\">Weight Watchers </a>and a turn towards an \"unprocessed\" lifestyle. I am at my happiest between 145 and 155. Deviation happens; you just gotta reel it back in.<br /><br />That being said, I offer a few motivational thoughts in case you were pondering letting go of a little extra baggage.<br /><br />1. Rome was not built in a day. You didn\'t put the weight on in a day, or even a week. You will not and should not take it off that quickly. Slow weight loss, brought about by lifestyle changes, means it will stay off longer.<br />2. The silver lining theory -- if you never get fat, you never experience the joy of watching the scale go back down the other way. While I am not a proponent of yo-yo dieting or roller coaster weight loss, enjoy every pound lost if it means a healthier you.<br />3. Learn to cook. The more you know about food -- even basic preparations -- and what you are putting into your body, the more successful and healthy you will be.<br />4. You are going to have bad days. Thankfully, we get tomorrows. It\'s the one do-over that life gives us. Don\'t dwell in the past.<br />5. Little changes matter. Take the stairs. Drink more water. Substitute one snack item for something healthier. It all adds up. <br />6. Find a buddy. Workout with them. Confide in them. Have someone you can vent to when you just can\'t eat one more piece of lettuce!<br />7. Celebrate any and all victories! If you are trying to change a lifetime\'s worth of behaviors, one meal made with whole-wheat pasta instead of white pasta is a victory. 5 pounds lost might be 1/10 of the way to the finish line. Then, challenge yourself to the next test!<br />8. If you aren\'t into working out, a 10 minute walk around the block is a great start. Go for 11 on day 2. Before you know it, you\'ll be logging 5 miles a day!<br />9. Most importantly, \"unprocessed\" isn\'t just about 2010. I am hoping to implement changes that will last for the rest of my life. If all goes as planned, maintaining a healthy weight should prove much easier.<br /><br />Above: November 2009. Below: June 2009. We were a little inflated in June!<br /><br /><a href=\"http://3.bp.blogspot.com/_0mNacsCO8PI/S0LrtplUM0I/AAAAAAAAAFs/wQa27tmuVM8/s1600-h/the+long+road+home+170.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;\" src=\"http://3.bp.blogspot.com/_0mNacsCO8PI/S0LrtplUM0I/AAAAAAAAAFs/wQa27tmuVM8/s320/the+long+road+home+170.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5423156070796505922\" /></a>','A Little Secret','','publish','open','closed','','a-little-secret','','','2010-01-05 06:44:00','2010-01-05 06:44:00','',0,'http://www.karolineskitchen.com/35-a-little-secret',0,'post','',2),(36,3,'2010-01-07 03:17:00','2010-01-07 03:17:00','My friend from grad school is an Associate Food Editor at <a href=\"http://www.health.com/health\">Health Magazine</a>.  She posted this <a href=\"http://living.health.com/2009/12/28/fat-discrimination/\">article</a> today on Facebook.  I am so horrified that I have yet to form a written opinion...','A Horrifying Thought','','publish','open','closed','','a-horrifying-thought','','','2010-01-07 03:17:00','2010-01-07 03:17:00','',0,'http://www.karolineskitchen.com/36-a-horrifying-thought',0,'post','',0),(37,3,'2010-01-07 04:13:00','2010-01-07 04:13:00','As most of you know (Suzan!), I have a serious -- read grave -- sparkling water obsession.  For a long time, I have sought a way to reduce my carbon footprint and  still feed my addiction.  A while back, I read an <a href=\"http://www.nytimes.com/2007/10/10/dining/10fizz.html\">article</a> by Marian Burros in the NY Times discussing the merits of home carbonation systems.  While I was truly interested in bringing home a unit of my own, I felt strapped by a budget that is quite possibly worse than that of my new home state of CA.  But, as I sit here tonight sucking down yet another can of Safeway seltzer, I realize that the time has come to tackle this problem.  Enter <a href=\"http://www.sodastreamusa.com/default.aspx\">Sodastream\'s Fountain Jet</a>.  I bit the bullet and ordered one, knowing that I can buy and maybe even exchange the carbonating cartriges at <a href=\"http://www.rainbow.coop/thecoop/mission.html\">Rainbow Grocery </a>(our favorite worker-owned purveyor -- more on them later!).  A toast to making a difference for the environment and limiting the processes we allow giant factories to complete!','One More Step in Controlling the Processes','','publish','open','closed','','one-more-step-in-controlling-the-processes','','','2010-01-07 04:13:00','2010-01-07 04:13:00','',0,'http://www.karolineskitchen.com/37-one-more-step-in-controlling-the-processes',0,'post','',2),(38,3,'2010-01-07 19:43:00','2010-01-07 19:43:00','<a href=\"http://1.bp.blogspot.com/_0mNacsCO8PI/S0Y5qjMGjsI/AAAAAAAAAF0/fhMuqyQPmeY/s1600-h/sloppy+joes+015.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 234px; height: 320px;\" src=\"http://1.bp.blogspot.com/_0mNacsCO8PI/S0Y5qjMGjsI/AAAAAAAAAF0/fhMuqyQPmeY/s320/sloppy+joes+015.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5424086204377632450\" /></a><br />Nothing says comfort food like Sloppy Joes. Why not make it healthier by substituting lean ground buffalo for the beef and serving it on homemade sourdough rolls? <a href=\"www.bisonbasics.com/nutrition\">Grass-fed buffalo </a>is higher in Omega-3s (an essential fatty acid) than grain-fed cattle, balancing your Omega-6s. Unbalanced levels of Omega-6s may lead to heart disease, inflammatory diseases, obesity, diabetes, cancer, and behavioral disorders. Sourdough rolls make a better alternative to white hamburger buns since the acid in the starter lowers the <a href=\"http://www.glycemicindex.com/\">glycemic index </a>rating. Some day, when I am feeling particularly ambitious, I will post a sourdough recipe. <br /><br />For this dish, use a jalapeno if you like things spicy. To mellow your joe, choose a poblano or a green bell pepper instead. We like to grind our own spices, but you may use a pinch each of ground clove, allspice and black pepper. We served them with <a href=\"http://orangette.blogspot.com/\">Molly Wizenberg\'s </a>pickled carrots (pictured above). The combination was pure ecstasy.<br /><br />Serves 2-4, depending on how sloppy you like your joe<br /><br />1 teaspoon olive oil<br />1 medium onion, chopped<br />3 cloves garlic, minced<br />1 jalapeno, finely chopped<br />1/2 pound ground buffalo<br />1 clove<br />5 allspice berries<br />1 teaspoon black peppercorns<br />1 tablespoon ground dried chili<br />1 tablespoon honey<br />1 teaspoon mustard (we made our own - recipe to come)<br />1 tablespoon apple cider vinegar<br />3 roma tomatoes, cored and pureed in a blender<br />Salt and black pepper, to taste<br />2-4 sourdough or hamburger buns, split horizontally<br /><br />1. Grind clove, allspice berries, and black peppercorns. Reserve.<br />2. In a heavy-bottomed skillet, heat olive oil over medium-high heat. Stir in onion, garlic, and jalapeno. Cook, stirring often, for 2-3 minutes or until vegetables begin to soften.<br />3. Add meat, breaking it up with a spoon. Cook, stirring often, for 5-7 minutes or until meat is browned.<br />4. Add ground clove, allspice, pepper, and dried ground chili. Stir.<br />5. Add honey, mustard, vinegar, and tomato puree. Stir well. Bring liquids to a boil. Reduce the heat to a simmer, and cook for 15 minutes, stirring often.<br />6. Taste for seasoning. Add more salt and pepper, if you like.<br />7. Distribute filling amongst buns.<br /><br /><a title=\"Sloppy Joe Potatoes on Foodista\" href=\"http://www.foodista.com/recipe/BK5WNCY3/sloppy-joe-potatoes\" style=\"display: block; padding: 5px; border: 5px solid #C44F50; -moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #fff; width: 100px; text-align: center; text-indent: 0;\"><img alt=\"Sloppy Joe Potatoes on Foodista\" src=\"http://cf.foodista.com/static/images/widget_logo_md.png\" style=\"border: none; width: 84px; height: 18px; padding: 0; margin: 0;\" /><img src=\"http://dyn.foodista.com/content/embed/z1.png?foodista_widget_S4ZL4CB5\" style=\"display: none;\" /></a>','Sloppy Joes','','publish','open','closed','','sloppy-joes','','','2010-01-07 19:43:00','2010-01-07 19:43:00','',0,'http://www.karolineskitchen.com/38-sloppy-joes',0,'post','',2),(39,3,'2010-01-07 21:35:00','2010-01-07 21:35:00','<a href=\"http://1.bp.blogspot.com/_0mNacsCO8PI/S0ZT9bxbQMI/AAAAAAAAAF8/LfcrLIZbWxc/s1600-h/peanut+butter+013.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;\" src=\"http://1.bp.blogspot.com/_0mNacsCO8PI/S0ZT9bxbQMI/AAAAAAAAAF8/LfcrLIZbWxc/s320/peanut+butter+013.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5424115116106531010\" /></a><br /><br />Second on my all-time favorites list of breakfast dishes is peanut butter and jelly. That\'s right...breakfast. But, have you ever read the label on the back of a jar of Skippy, Peter Pan etc. What is that stuff? Since processed peanut butter is out in 2010, the homemade version had to be made right away! Making peanut butter is actually very easy -- not quite as fast as ripping off the foil seal of a store-bought jar, but almost.<br /><br />2 cups shelled, skinless peanuts<br />1 1/2 teaspoons salt<br />2 tablespoons canola oil<br /><br />1. Set the oven to 350 degrees.<br />2. On a rimmed baking sheet, roast the peanuts for 40 minutes or until they begin to color and glisten. Remove from the oven, and cool until the peanuts are room temperature.<br />3. Pour the peanuts into the bowl of a food processor fitted with a blade. Put the lid on, and run for 1 minute. Scrape down the sides of the bowl.<br />4. Pour in canola oil. Process the peanuts and oil for 1 minute; scrape down the sides of the bowl. Run the machine for 1 additional minute. <br />5. Scrape into a small jar and refrigerate. (The oil may separate out. Simply stir it back in before serving.)<br /><br />Pictured here with Ben\'s homemade Huckleberry jelly.','Peanut, Peanut Butter...n Jelly!','','publish','open','closed','','peanut-peanut-butter-n-jelly','','','2010-01-07 21:35:00','2010-01-07 21:35:00','',0,'http://www.karolineskitchen.com/39-peanut-peanut-butter-n-jelly',0,'post','',6),(40,3,'2010-01-07 23:54:00','2010-01-07 23:54:00','<a href=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S0Z20oFLyVI/AAAAAAAAAGE/Lt7Xp-jQx-M/s1600-h/queen+of+sheba+024.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S0Z20oFLyVI/AAAAAAAAAGE/Lt7Xp-jQx-M/s320/queen+of+sheba+024.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5424153447698778450\" /></a><br />In celebration of our anniversary this week, Ben asked me to make Julia Childs\' Queen of Sheba cake.  I am anxious to cut out a sliver, but he tells me that I must wait until after our celebratory dinner of sushi at <a href=\"http://www.ebisusushi.com/\">Ebisu</a>.  I have reluctantly agreed.  When I finish dinner and enjoying our day, I promise to post the original recipe.  Surely, it will be amazing.<br /><br />P.S. Dinner was great.  Below is one of the rolls we ate.  The Queen of Sheba cake did not disappoint.  In fact, we ate the whole thing.  Oops.<br /><a href=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S0dxdW2PtNI/AAAAAAAAAGM/C427C0lPPmk/s1600-h/ebisu+4th+anniv+016.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S0dxdW2PtNI/AAAAAAAAAGM/C427C0lPPmk/s320/ebisu+4th+anniv+016.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5424429025354298578\" /></a>','Queen of Sheba','','publish','open','closed','','queen-of-sheba','','','2010-01-07 23:54:00','2010-01-07 23:54:00','',0,'http://www.karolineskitchen.com/40-queen-of-sheba',0,'post','',2),(41,3,'2010-01-10 17:57:00','2010-01-10 17:57:00','<a href=\"http://4.bp.blogspot.com/_0mNacsCO8PI/S0oVTHgbKDI/AAAAAAAAAGs/lspkrSneSkA/s1600-h/apple+butter+010.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;\" src=\"http://4.bp.blogspot.com/_0mNacsCO8PI/S0oVTHgbKDI/AAAAAAAAAGs/lspkrSneSkA/s320/apple+butter+010.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5425172119297927218\" /></a><br /><br />Making apple butter is fairly simple, but it takes a long, long time.  I recommend using a <a href=\"http://www.crock-pot.com/\">Crock-pot</a>.  Stove-top versions are ok, but they tend to burn if you don\'t watch them carefully.  I\'ve read that you should not use granny smiths, instead choosing sweeter varieties.  However, we threw in a bunch of granny smiths (just to use them up), and this batch was delicious!  The only other trick is to use a scant amount of cinnamon.  The apples are extremely flavorful once they have cooked down all day -- no need to overpower them with baking spices.<br /><br />In an effort to make things healthier, we used <a href=\"http://www.waxorchards.com/sweeteners.htm\">fruit sweetener</a> instead of cane sugar.  It is a syrup made from concentrated fruit juices.  The sweetener is great for baking, and tastes sweeter than cane sugar.  So, you can use less.<br /><br />Makes about 2 cups<br /><br />8 apples<br />1/2 cup fruit sweetener<br />2 cups water<br />Pinch salt<br />1 stick cinnamon (about 1.5 inches long)<br /><br />1.  Scrub the apples.  Do not peel them.  Cut them (cores and all) into chunks.<br />2.  Combine apples with sweetener, water, and salt in a large pot.<br />3.  Cook the apples, over medium heat, for 2 hours or until completely broken down.  Stir often, breaking up the apples with a spoon.  Add more water if it becomes too dry.  The final mixture should resemble apple sauce.<br />4.  Strain through a fine mesh sieve.  Use a ladle or a rubber spatula to push the pulp through the strainer, leaving the seeds and skin behind.  Discard the seeds and skin.<br />4.  Transfer the pulp to a Crock-pot.  Turn it on low for 8 hours.  Stir occasionally, making sure to scrape the sides well.<br />5.  After 6 hours of cooking time, add the cinnamon stick.  Leave the lid slightly ajar to allow for reduction.<br />6.  Cook for an additional 2 hours.  Remove cinnamon stick.  Transfer to jars or plastic containers with lids.  Store in refrigerator.','Apple Butter','','publish','open','closed','','apple-butter','','','2010-01-10 17:57:00','2010-01-10 17:57:00','',0,'http://www.karolineskitchen.com/41-apple-butter',0,'post','',1),(42,3,'2010-01-13 15:20:00','2010-01-13 15:20:00','<a href=\"http://4.bp.blogspot.com/_0mNacsCO8PI/S03ogMxw3II/AAAAAAAAAG0/BQLWcN_lXJ4/s1600-h/pork+chili+burrito+065.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 219px;\" src=\"http://4.bp.blogspot.com/_0mNacsCO8PI/S03ogMxw3II/AAAAAAAAAG0/BQLWcN_lXJ4/s320/pork+chili+burrito+065.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5426248765934722178\" /></a><br />The following two recipes are from the new column in the <a href=\"http://www.boston.com/lifestyle/food/articles/2010/01/13/a_winning_combination_of_hearty_meals/\">Boston Globe </a>called <a href=\"http://www.boston.com/lifestyle/food/articles/2009/12/02/how_sunday_supper_works/\">Sunday Suppers</a>.  The idea is to make a meal on Sunday from which you can easily transform the leftovers into something new for Monday.<br /><br />Sunday supper becomes doubly satisfying when your favorite sports team is winning and you’re passing bowls of hearty chili. If chili doesn’t seem to be a dish you can reconcile with your resolution to slim down, rest assured that this version is healthy (and happens to be thrifty too). It’s a vegetarian bowl with a spicy kick, so it will stand up to the meatiest opponents.<br /><br />Begin with dried beans, which need an overnight soak to soften. Saute onions with poblano and jalapeno peppers, adding the spices to the oil to release their aromas. When the beans are cooked, stir some bulgur into the pan. This will make the dish feel hearty and filling at a fraction of the price - and calories - of ground meat. Bowls are garnished with grated cheddar and avocado.<br /><br />The long-cooked chili and a little advance work mean an easy Monday. While you prep the chili, chop the ingredients for the burritos. Then, as the chili simmers, put on a pot of taqueria-style rice for tomorrow’s dish. There’s enough filling to make 8 rolls. If you don’t need that many for dinner, pop a few in the freezer or wrap them in parchment paper (instead of foil) and tote them to work. A quick pop in the microwave and lunch is hot. So, before you head for the couch, assemble, roll, and wrap the burritos. Two meals ready to eat.<br /><br />(Leave out the cheese and the sour cream to make both of these dishes vegan!)<br /><br /><strong>Vegetarian Chili</strong><br /><br />Serves 6 with leftovers<br />  <br />1 1/2  pounds dried red kidney beans <br />1  tablespoon canola oil <br />2  medium onions, chopped <br />2  poblano peppers, seeded and chopped <br />1  jalapeno pepper, seeded and chopped <br />3  cloves garlic, finely chopped <br />2  tablespoons chili powder <br />1  teaspoon dried oregano <br />1  teaspoon ground cumin <br />2  cans (28 ounces each) diced tomatoes <br />5  cups water <br />1 1/2  cups bulgur <br /> Salt and black pepper, to taste <br />1  ripe avocado, peeled and diced <br />1  cup shredded cheddar  <br /><br />1. In a large bowl, combine the beans with enough cold water to cover them by several inches; soak overnight at room temperature.<br /><br />2. Drain the beans; set aside.<br /><br />3. In a large flameproof casserole, heat the canola oil over medium heat. Add the onions, poblano and jalapeno peppers, garlic, chili powder, oregano, and cumin. Cook, stirring occasionally, for 5 minutes or until the onions are tender.<br /><br />4. Add the tomatoes, beans, and water. Bring to a boil, lower the heat, and cover. Simmer, stirring occasionally, for 1 hour. The mixture should be soupy; add more water if necessary.<br /><br />5. Stir in the bulgur, salt, and black pepper. Recover the pan, and simmer, stirring occasionally, for 20 minutes.<br /><br />6. Taste for seasoning and add more salt and black pepper, if you like.<br /><br />7. Ladle into bowls (save 2 cups for tomorrow’s burritos) and garnish with avocado and cheddar.<br /><br /><strong>Rice and Bean Burritos</strong><br /><br />Serves 8<br /><br />RICE<br /><br />1  tablespoon canola oil <br />1  medium onion, finely chopped <br />1  clove garlic, finely chopped <br />1  teaspoon ground cumin <br />1/2  teaspoon chili powder <br />1/4  teaspoon turmeric <br />2  cups long-grain white rice, rinsed <br />3  cups water <br />Salt and pepper, to taste <br /><br />1. In a heavy-bottomed saucepan with a tight fitting lid, heat the oil over high heat. Add the onion and garlic and cook, stirring often, for 5 minutes or until tender.<br /><br />2. Stir in the cumin, chili powder, and turmeric. Cook for 1 minute, stirring, or until the spices are aromatic.<br /><br />3. Add the rice, water, salt, and pepper. Bring to a boil, lower the heat, cover the pan, and simmer for 16 minutes or until tender.<br /><br />4. Remove the pan from the heat and let it sit, covered, for 5 minutes. Taste for seasoning and add more salt and pepper, if you like.<br /><br />BURRITOS<br /><br />8  flour tortillas (10 inches) <br />4  cups cooked rice  <br />2  cups vegetarian chili <br />2  tomatoes, roughly chopped <br />1  cup shredded cheddar  <br />1  ripe avocado, pitted and diced <br />1/2  cup sour cream <br />1/2  bunch fresh cilantro, chopped <br /> Hot sauce, to taste <br /><br />1. Set the oven at 350 degrees. Have on hand a rimmed baking sheet.<br /><br />2. Lay the tortillas on the counter. In a mound from the tops to the bottoms of each one, layer rice, chili, tomatoes, cheese, avocado, sour cream, cilantro, and a dash of hot sauce.<br /><br />3. Fold the top and bottom edges of a tortilla over the filling. Roll the tortilla up, completely encasing the filling. Wrap in foil (wrap in parchment if reheating in microwave tomorrow). Set them on the baking sheet. Continue folding the remaining tortillas.<br /><br />4. Heat the burritos for 20 minutes or until hot in the center. <br /><br /><a href=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S03prgPU7GI/AAAAAAAAAG8/GjOB_BRtK1M/s1600-h/pork+chili+burrito+043.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S03prgPU7GI/AAAAAAAAAG8/GjOB_BRtK1M/s320/pork+chili+burrito+043.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5426250059649182818\" /></a>','A Winning Combination of Hearty Meals','','publish','open','closed','','a-winning-combination-of-hearty-meals','','','2010-01-13 15:20:00','2010-01-13 15:20:00','',0,'http://www.karolineskitchen.com/42-a-winning-combination-of-hearty-meals',0,'post','',2),(43,3,'2010-01-13 16:06:00','2010-01-13 16:06:00','...but only a little<br /><br />In an ideal world, I would not put one droplet of \"processed\" food into my shrine of a body this year.  But, guess what?  I do not live in an ideal world.  Do you?  Because, if so, I would like to be invited over to your place!  What do I mean?<br /><br />I am a regular contributor to the <a href=\"http://www.boston.com/lifestyle/food/?p1=Well_Food_Banner\">Boston Globe </a>which means that I spend a fair amount of time testing recipes for my columns.  My editor would absoulutely have a fit if I asked the readers of the Boston Globe to embark on an unprocessed mission and make things like homemade ketchup or tortillas.  That being said, we have a few things in our pantry and fridge that do not meet the criteria for the year.  However, (and this is big) we reside in one of the most expensive cities in the country (if not the world).  And, I have the (un?)fortunate pleasure of working an hourly job as a baker.  Bakers, I will have you know, are not the highest paid folks out there.  So, in an effort to avoid bankruptcy in 2010 (something else that I highly recommend), we will be eating the results of our Boston Globe recipe testing even though the dish does not fully meet our \"unprocessed\" standards.<br /><br />We will, nonetheless, keep our goals and parameters in mind when creating new recipes for the Globe.  We are most definitely making an effort to include a minimal number of ingredients that do not fit our plan.  I will give you an example.  Today, I am testing an adobo pork recipe that calls for soy sauce.  (All of the other ingredients in the recipe do meet our demands.)  Since, I have yet to figure out how to ferment my own soy sauce, I will be using commercially prepared version. To be clear, this does not mean that we will be commercially prepared soy sauce in other dishes.  If we make exceptions, it will only be for the Boston Globe recipes.  Just because we have it in the house does not mean that we are free to use it. <br /><br />Please accept my confession, and don\'t judge too harshly! ;)','We\'re Cheating','','publish','open','closed','','were-cheating','','','2010-01-13 16:06:00','2010-01-13 16:06:00','',0,'http://www.karolineskitchen.com/43-were-cheating',0,'post','',0),(44,3,'2010-01-13 19:13:00','2010-01-13 19:13:00','<a href=\"http://1.bp.blogspot.com/_0mNacsCO8PI/S04fW71JbwI/AAAAAAAAAHE/oadMnUXzk6Q/s1600-h/bssc_5oz_lg%5B1%5D.jpg\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 227px; height: 320px;\" src=\"http://1.bp.blogspot.com/_0mNacsCO8PI/S04fW71JbwI/AAAAAAAAAHE/oadMnUXzk6Q/s320/bssc_5oz_lg%5B1%5D.jpg\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5426309079906217730\" /></a><br />Just after my earlier post on cheating, I trekked over to my local <a href=\"http://www.wholefoodsmarket.com/\">Whole Foods </a>to pick up ingredients for this week\'s recipes. Feeling particularly guilty about said confession, I searched high and low for a soy sauce that I might not feel so bad about using. What I found was <a href=\"http://www.bluegrasssoysauce.com/press.html\">Bluegrass Soy Sauce</a>. This is what the company has to say about their microbrewed, small batch, single barrel product, <br /><br />\"This sauce is from the only small batch soy sauce brewery in the United States. It\'s made from whole non-GMO Kentucky grown soybeans and pure limestone filtered Kentucky spring water. The result is a smoky, brothy sauce with hints of oak and a mild sweetness reminiscent of fine Kentucky bourbon.\"<br /><br />A small, U.S. company brewing \"all natural-preservative free\" soy sauce containing only: non-GMO soybeans, wheat, sea salt, and spring water. Now that\'s something that I can feel good about.<br /><br />(P.S. The photo above is from the company\'s website.  It is not my work.)','When Cheating isn\'t that Bad','','publish','open','closed','','when-cheating-isnt-that-bad','','','2010-01-13 19:13:00','2010-01-13 19:13:00','',0,'http://www.karolineskitchen.com/44-when-cheating-isnt-that-bad',0,'post','',3),(45,3,'2010-01-14 18:49:00','2010-01-14 18:49:00','This blog was created with the intentions of helping others to eat better.  So, in the spirit of helping others, we donated money to the <a href=\"http://american.redcross.org/site/R?i=m6t0BUKmszoqJ0CQXdFwSA..\">Red Cross International Response Fund</a>.  Whatever organization you choose to donate to, please help the people of Haiti.  Even if you can\'t give very much, remember that every penny counts.','Helping Others','','publish','open','closed','','helping-others','','','2010-01-14 18:49:00','2010-01-14 18:49:00','',0,'http://www.karolineskitchen.com/45-helping-others',0,'post','',0),(46,3,'2010-01-14 19:39:00','2010-01-14 19:39:00','Nutritionists and journalists (such as <a href=\"http://www.michaelpollan.com/\">Michael Pollan</a>) regularly remind consumers to avoid the middle aisles of the supermarket. The theory, and one that I wholly support, is that raw, unprocessed, non-packaged items like fruits & veggies, meat, dairy, etc are found on the perimeter of the store. Center aisles usually contain shelf stable packaged goods that may or may not be healthy. Soda, chips, cookies, and frozen dinners are all found in the center of the store. <br /><br />Still, healthy and minimally processed options can be found even in those dreaded middle rows. In search of a quick, late-night snack, Ben went out to our neighborhood grocery store, <a href=\"http://www.safeway.com/IFL/Grocery/Home\">Safeway</a>. Tucked amongst high-fat microwave popcorn, over-sugared granola bars, HFCS-based candies, and sodium-laden roasted nuts, we found raw almonds, dried figs, old-fashioned kernels of corn for popping, and locally made, high-quality <a href=\"http://www.ghirardelli.com/\">Ghirardelli</a> chocolate. In all honesty, we probably ate more of these items than we should have, but it\'s better than the alternative!','The Center Aisles','','publish','open','closed','','the-center-aisles','','','2010-01-14 19:39:00','2010-01-14 19:39:00','',0,'http://www.karolineskitchen.com/46-the-center-aisles',0,'post','',0),(47,3,'2010-01-15 19:56:00','2010-01-15 19:56:00','<a href=\"http://1.bp.blogspot.com/_0mNacsCO8PI/S1DZGF0ao1I/AAAAAAAAAHc/elKlXZO2ic0/s1600-h/mexican+peppers.jpg\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 217px; height: 320px;\" src=\"http://1.bp.blogspot.com/_0mNacsCO8PI/S1DZGF0ao1I/AAAAAAAAAHc/elKlXZO2ic0/s320/mexican+peppers.jpg\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5427076249645917010\" /></a><br />There are very few things that cannot be bettered by the addition of a splash (or 10) of hot sauce.  So, last week, we quickly whipped up a batch to alleviate our suffering without it.  There are a million ways to make hot sauce.  This is only one version, but we will surely test many more...especially since the bottle broke last night, and we are once again without hot sauce -- a total bummer.  <br /><br />When you are blending the hot sauce, be sure to use the lid.  Just remove the center piece so that you can drop the peppers in while the blender is running.  This makes is much easier to liquefy the peppers.  It is best to let the flavors meld and mellow for a few days before using it.<br /><br />1/4 pound (about 15) serrano peppers<br />1/4 cup vinegar<br />1 tablespoon salt<br /><br />1.  Wash the peppers and remove the stems.<br />2.  In a blender, combine the salt and vinegar.<br />3.  With the blender running on low speed, drop in the chiles, one at a time.<br />4.  When all the peppers are in the blender, run it on high for at least 3 minutes.  The final product should be homogenous and free of lumps.<br />5.  Pour hot sauce into jar.  Store in the refrigerator.<br /><br />The top photo was taken at a market in Cuernavaca, Mexico while I attended classes at <a href=\"http://www.lavillabonita.com/\">La Villa Bonita Cooking School</a>.  The bottom photo was taken at St. Louis, Missouri\'s <a href=\"http://www.soulardmarket.com/\">Soulard Market</a>. (Forgive the quality.  I was unable to locate the digital copies, and I was forced to scan in the printed photos.  I vow to be more organized in 2010!)<br /><br /><a href=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S1DZGeteCDI/AAAAAAAAAHk/1Z90DRog0MM/s1600-h/scan0001.jpg\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;\" src=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S1DZGeteCDI/AAAAAAAAAHk/1Z90DRog0MM/s320/scan0001.jpg\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5427076256327665714\" /></a>','Hot Sauce','','publish','open','closed','','hot-sauce','','','2010-01-15 19:56:00','2010-01-15 19:56:00','',0,'http://www.karolineskitchen.com/47-hot-sauce',0,'post','',0),(48,3,'2010-01-15 22:14:00','2010-01-15 22:14:00','In a nut shell, this blog is about being healthier.  I have mentioned previously that heart health is particularly important for women (and men) with PCOS and/or diabetes.  It is my hope that following the guidelines that we have implemented for 2010 will maintain or improve my heart\'s health (and yours, too!).  In an effort to support this theory, I will periodically post results from lab work or meetings with my doctors.  <br /><br />Yesterday, at a routine appointment, I was told that my blood pressure was 115/65.  \"Perfect,\" she said.  To put that into perspective, readings that are above 90/60 and below 120/80 are condsidered normal or healthy.  So, good for me!<br /><br />In the next few weeks, I am supposed to have blood work done showing lipid and cholesterol levels, thyroid hormone levels, and blood sugar.  I will keep you posted.','The Pressure\'s On','','publish','open','closed','','the-pressures-on','','','2010-01-15 22:14:00','2010-01-15 22:14:00','',0,'http://www.karolineskitchen.com/48-the-pressures-on',0,'post','',0),(49,3,'2010-01-17 16:23:00','2010-01-17 16:23:00','A few days ago, I ordered a pair of <a href=\"http://www.newbalance.com/komen/\">New Balance\'s Lace up for the Cure</a> running shoes.  When they arrived, I looked quizzically at my old shoes.  Too beat up for me to continue using them but not quite destroyed enough to feel good about sending them to the landfill, I thought,\"There has to be someone who can use these.\"  How fortunate I am that I can even ponder such things.  <br /><br />Luckily, I received an email from <a href=\"http://www.soles4souls.org/\">Soles4soles </a>asking for used and new shoes.  The organization, in operation for quite some time, is ramping up their efforts to help Haitians.  Aid workers and citizens are without shoes, a terrible thing when the ground is covered in broken glass, rubble, raw sewage, and sharp metal.  Perhaps you have a few pairs that you have been meaning to part with...now is the time.<br /><br />They are asking that the shoes be sent to:<br />The Clog Shop<br />61 Middle Neck Road<br />Great Neck, New York  11021','Another Way to Help Haiti','','publish','open','closed','','another-way-to-help-haiti','','','2010-01-17 16:23:00','2010-01-17 16:23:00','',0,'http://www.karolineskitchen.com/49-another-way-to-help-haiti',0,'post','',2),(50,3,'2010-01-18 16:16:00','2010-01-18 16:16:00','<a href=\"http://4.bp.blogspot.com/_0mNacsCO8PI/S1SPjXmw7QI/AAAAAAAAAHs/JW1ENkwWv98/s1600-h/untitled.bmp\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 313px; height: 277px;\" src=\"http://4.bp.blogspot.com/_0mNacsCO8PI/S1SPjXmw7QI/AAAAAAAAAHs/JW1ENkwWv98/s320/untitled.bmp\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5428121288683089154\" /></a><br />For years, friends have urged me to take up yoga, but terrible work schedules meant that I could never make it to a class.  I might not always be thrilled with my current job, but there are a few perks.  One of them is that I have been able to regularly attend Candlelit Yoga on Monday nights with <a href=\"http://www.meimeifox.com/?tag=aha-yoga\">MeiMei Fox </a>at <a href=\"http://www.ahayogasf.com/\">Aha Yoga Studio </a>in Cow Hollow. (Thanks, P, I never would have gone without you!)  <br /><br />The health benefits of developing a yoga practice are extensive.  In addition to the obvious muscle strength and weight loss, yoga relaxes the mind, lowers stress, lowers anxiety, and aids with depression.  Many times, I leave class feeling like I am on top of the world -- a kind of self-love that I can\'t get anywhere else.  Particularly important for those at risk of developing type 2 diabetes (or living with it), some claim that yoga increases circulation and lowers blood pressure, cholesterol, and blood glucose levels -- all while boosting your body\'s metabolism and immunity.<br /><br />Perhaps you are intimidated by the idea.  I know I was.  Find a friend to go with you.  Indeed the best part about yoga (and candlelit, in particular) is that nobody\'s looking -- honestly.  The mental practice of yoga makes it so that each student is purely focused on themselves and their own experience.  It amazing, really.  If you still need more convincing, check out <a href=\"http://www.nursingdegree.net/blog/24/77-surprising-health-benefits-of-yoga/\">this site </a>and <a href=\"http://www.nursingdegree.net/blog/24/77-surprising-health-benefits-of-yoga/\">this one </a>for more reasons to start today!<br /><br />Pictured above is someone who has not only been an amazing friend for the past 10 years but is also a very dedicated yogi.  In this photo, she is pictured with Bikram Choudhury, a very famous yoga guru who developed his own self-titled style of yoga.  Thanks, T, for the friendship and the inspiration.','I Can\'t Wait for Shavasana','','publish','open','closed','','i-cant-wait-for-shavasana','','','2010-01-18 16:16:00','2010-01-18 16:16:00','',0,'http://www.karolineskitchen.com/50-i-cant-wait-for-shavasana',0,'post','',2),(51,3,'2010-01-21 19:01:00','2010-01-21 19:01:00','<a href=\"http://3.bp.blogspot.com/_0mNacsCO8PI/S1ipXXdX13I/AAAAAAAAAH0/7RVKuw-YxW0/s1600-h/yogurt+011.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 234px; height: 320px;\" src=\"http://3.bp.blogspot.com/_0mNacsCO8PI/S1ipXXdX13I/AAAAAAAAAH0/7RVKuw-YxW0/s320/yogurt+011.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5429275569694431090\" /></a><br />Making yogurt at home is incredibly easy and does not require much specialized equipment. However, as most fermentations go, it is a somewhat lengthy project. If you have a yogurt maker, feel free to use it. If not, try this method. A hot water bottle can be used in place of the heating pad. The only important factor is that the milk must remain at a temperature around 110 degrees for 8 hours or so. The desired thickness is up to you. Strain until it reaches a consistency of your liking. We used a dollop of <a href=\"http://www.fageusa.com/\">Fage</a> Greek yogurt to start our yogurt, but in the future, we will not be using a commercially produced starter.  With every batch made, we will set aside enough to begin the next batch.<br /><br />Once the process is finished, you may use it as a spread (IE. on a smoked salmon sandwich), as the base for dips, sauces, and dressings, or as a simple breakfast. For a relatively unprocessed granola recipe, check out this link to the <a href=\"http://www.boston.com/lifestyle/food/articles/2008/12/10/granola/\">Boston Globe</a>. A recipe that I have made many times, it was contributed by my predecessor, the former pastry chef at <a href=\"http://flourbakery.com/\">Flour Bakery and Cafe </a>and the current owner of <a href=\"http://ulacafe.com/\">Ula Cafe</a>, Korinn Koslofsky.<br /><br />1 half gallon skim milk<br />2 heaping tablespoons yogurt (as a starter)<br /><br />1. In a large bowl, set over a large pot of simmering water, heat to milk to 185 degrees, stirring often.<br />2. Remove the bowl from pot and cool, stirring, until the milk reaches 110 degrees.<br />3. Whisk in yogurt.<br />4. Pour mixture into a non-reactive container (like glass or stainless steel). Cover the opening of the container with cheesecloth, butcher paper, or a coffee filter. Secure with a rubber band.<br />5. Place container inside a cooler, and wrap container with a heating pad. Place lid on cooler. Turn on heating pad in order to maintain a temperature of 110 degrees inside the cooler for 8-10 hours. We set our heating pad on medium, but you will have to experiment with your own.<br />6. Chill yogurt in refrigerator overnight. At this stage, you may consume the yogurt, but we prefer a thicker style.<br />7. Place yogurt in cheesecloth or a very fine mesh sieve. Wrap the yogurt inside the cloth, and suspend it over a container in the refrigerator. Allow the yogurt to drain overnight.<br />8. Check consistency of yogurt. If it is too stiff for your liking, stir in some of the liquid that collected in the container.','Homemade Yogurt','','publish','open','closed','','homemade-yogurt','','','2010-01-21 19:01:00','2010-01-21 19:01:00','',0,'http://www.karolineskitchen.com/51-homemade-yogurt',0,'post','',10),(52,3,'2010-01-21 21:43:00','2010-01-21 21:43:00','The <a href=\"http://www.chicagotribune.com/features/chi-090415-superfoods-pg,0,7320576.photogallery\">Chicago Tribune </a>put together a great list of 10 unsung superfoods that we should try to eat more of.  MMMM...eating roasted pumpkin on whole wheat sourdough with a broiled tomato and shredded mozz.  I can definitely incorporate more pumpkin into my diet!','Unsung Superfoods','','publish','open','closed','','unsung-superfoods','','','2010-01-21 21:43:00','2010-01-21 21:43:00','',0,'http://www.karolineskitchen.com/52-unsung-superfoods',0,'post','',0),(53,3,'2010-01-24 16:52:00','2010-01-24 16:52:00','Portion control has never been easy for me. In fact, I would venture to say that it\'s not easy for most people. If it were, we would all look like the French...thin and stunningly beautiful. Ok, maybe it\'s not that easy, but controlling portion sizes is key to maintaining a healthy weight. I can remember the first time that I became aware of the idea. I was maybe 13 years old. Obsessed with keeping my weight under control, I switched from the sinfully decadent Girl Scout Samoas to the communion wafer-like Snackwell\'s cookies. Pleased with my advanced knowledge of nutrition, I sat down in front of the t.v. to eat the entire box. Not so fast -- mom, always the voice of reason, called out, \"Just because they\'re low fat doesn\'t mean you can eat the whole thing in one sitting.\" Puzzled, I stared at the nearly empty box, \"Then, what on earth is the point?\" I contend, today, that if I were a person of willpower -- which I am obviously not -- it would be better to eat only one Samoa...or maybe two. But like the people at Lay\'s potato chips promise, \"You can\'t eat just one.\" That being said, I tend to avoid the whole kit n caboodle these days. <br /><br />For some less anecdotal and more helpful hints, check out 10 Little Secrets of Portion Control in <a href=\"http://www.cookinglight.com/eating-smart/nutrition-101/portion-control-tips-00400000062013/\">Cooking Light</a>.','If only It Were Easy','','publish','open','closed','','if-only-it-were-easy','','','2010-01-24 16:52:00','2010-01-24 16:52:00','',0,'http://www.karolineskitchen.com/53-if-only-it-were-easy',0,'post','',0),(54,3,'2010-01-24 17:01:00','2010-01-24 17:01:00','<a href=\"http://3.bp.blogspot.com/_0mNacsCO8PI/S1x9uq2iN0I/AAAAAAAAAH8/thI1mdaaxW0/s1600-h/tortillas.bmp\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;\" src=\"http://3.bp.blogspot.com/_0mNacsCO8PI/S1x9uq2iN0I/AAAAAAAAAH8/thI1mdaaxW0/s320/tortillas.bmp\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5430353491432453954\" /></a><br />On Thursday night, I had the great pleasure of spending the evening with Chef Becca. Becca is a personal chef here in San Francisco who teaches cooking classes at <a href=\"http://www.glide.org/\">Glide Memorial Church</a>. The fascinating thing about her classes is that the students are young kids from the impoverished SF neighborhood known as the Tenderloin. Becca teaches this magical bunch how to cook with the vegetables they have grown on the rooftop with the help of Maya Donelson. The program is primarily funded by donors. If you are interested in helping out, please visit the church\'s website. It\'s truly a worthy cause.<br /><br />Upon my arrival at home, I opened the door to the sights and smells that most every wife out there would be envious of. In the kitchen stood my husband -- flank steak and onions in the skillet, avocado sliced alongside jalapenos, cilantro and onions, Tecate poured...and inside a small, rainbow-colored, Mexican basket there was a steaming pile of freshly cooked tortillas. Ay, Dios, que marido tengo yo!<br /><br />It is not necessary to have a tortilla press. You may use a rolling pin, still keeping the dough pressed between wax paper to avoid sticking. Fashion your own press by using a flat baking sheet with a weight on top. Ben insists that if you are feeling abuela-like, you may also pat them out by hand -- although this technique does require a certain amount of practice.<br /><br />Makes 10 small tortillas<br /><br />3/4 cup Maseca<br />1/4 cup whole wheat flour<br />1/4 cup spelt flour<br />1/4 cup rye flour<br />salt, to taste<br />1/2 cup plus 1 tablespoon water<br /><br />1. In a medium bowl, combine all of the ingredients and mix thoroughly with a wooden spoon. When the dough starts to form a ball, turn the dough out on the counter, and begin kneading with your hands. Knead for approximately 2 minutes or until the dough is smooth.<br />2. Heat a cast-iron skillet over medium heat while you begin pressing tortillas.<br />3. Tear off two sheets of wax paper. Lay one sheet on the bottom of a tortilla press. Place a ball of dough the size of 2 teaspoons on the wax paper. Lay the second sheet over the top. Press down tightly with the press until the tortilla is as thin as you can make it, about 4-5 inches in diameter.<br />4. When the skillet is hot, lay the tortilla in the pan with your hand. To do so, place the tortilla on the palm of your hand. Using a quick flick of the wrist and an upward swooping motion, turn your palm downward, sending your pinky finger up in the air. (Just try it - you\'ll see what I mean.) Cook for approximately 1 minute or until the tortilla starts to brown in patches. Flip, using your fingers or a pair of tongs, and cook for 1 minute on the other side.<br />5. Transfer the tortillas to a towel lined basket, stacking them up as you go. Cover with the towel; the residual heat will steam the tortillas.<br />6. Enjoy!<br /><br />The picture above is one of my favorite photos shot by Ben. We were learning to make tortillas at <a href=\"http://www.lavillabonita.com/\">La Villa Bonita</a>.','4 Grain Tortillas','','publish','open','closed','','4-grain-tortillas','','','2010-01-24 17:01:00','2010-01-24 17:01:00','',0,'http://www.karolineskitchen.com/54-4-grain-tortillas',0,'post','',3),(55,3,'2010-01-25 00:30:00','2010-01-25 00:30:00','I am one of the most frugal people on the planet...not out of desire, but out of necessity.  To this day, I remain debt free, and I plan to keep it that way - despite a menacingly low salary.  There are two benefits to our year of unprocessed living that we were not thinking of when we conceived of the idea.  <br /><br />The first is calories saved due to taking the time to think about what you are eating.  Do I need it?  Can I eat it?  Do I want to waste my processed meal on this?  Just pausing to reflect on the make-up of a dish has already saved me countless calories.  The second is saving money.  Now, I am most certainly not a proponent of the Suze Orman clones out there shouting from their pulpits that we should all refrain from eating outside of the home.  After all, I would be even more broke -- and consequently frugal -- if my husband and I were out of a job.  Nonetheless, preparing meals in home does save money.  (Do us a favor and only swap out a few of your favorite eat out nights, ok?  Or, as the article below suggests, simply order a bit less when you do dine out.)  Purchasing pre-made items like vinaigrettes, cookies, and other types of ready-to-eat food typically costs more than the raw (read: healthy) ingredients.  <br /><br />For more information on financial cutbacks, check out this <a href=\"http://finance.yahoo.com/news/21-Things-Were-Learning-to-usnews-3382196417.html?x=0&.v=1\">article</a>.  I have included an excerpt:<br />More people are cooking at home, and they\'re doing it with fewer premade sauces, marinades, dressings, and other ingredients. \"Moms are back to basic cooking,\" says Chance Parker, a market researcher at J.D. Power & Associates. \"They want to use fresh herbs and spices. It saves money, and it\'s more healthy.\" Patricia Tremblay of Dayton, Ohio, has given up her microwave as she\'s cut back over the last two years. She now cooks instead of zapping a premade entrée. \"I\'ve traded convenience for choice and done well, with the added bonus of weight loss and a sense of accomplishment,\" she says. \"It\'s a great beginning that seems likely to stick.\"','Saving money and calories','','publish','open','closed','','saving-money-and-calories','','','2010-01-25 00:30:00','2010-01-25 00:30:00','',0,'http://www.karolineskitchen.com/55-saving-money-and-calories',0,'post','',2),(56,3,'2010-01-27 23:53:00','2010-01-27 23:53:00','<a href=\"http://3.bp.blogspot.com/_0mNacsCO8PI/S2EIK6eE6HI/AAAAAAAAAIE/S7qwInSjd2o/s1600-h/IMGP0277.jpg\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 242px;\" src=\"http://3.bp.blogspot.com/_0mNacsCO8PI/S2EIK6eE6HI/AAAAAAAAAIE/S7qwInSjd2o/s320/IMGP0277.jpg\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5431631609172650098\" /></a><br />Ben threw this dish together in less than 30 minutes while I tickled the keys of my computer, but in my defense, I did make the fish stock. Fish stock is a frugal way to use up otherwise discarded scraps like shrimp shells, fish heads, and lobster bodies. Each time we enjoy one of the above, we pack up the leftovers in plastic and toss them into the freezer. Once we have sufficient material, we combine the remnants with water, onion, celery, mushrooms, bay leaves, peppercorns, parsley stems, and a splash of white wine. The easiest way to make stock is in a slow cooker. Cook for 4 hours on low. Strain and set aside or freeze.<br /><br /><a href=\"http://www.cleanfish.com/product.htm\">Clean Fish</a>, based in San Francisco, but available in restaurants and some markets nation wide, are the famous, sustainable brokers who put themselves on the map with Loch Duart salmon. We love Clean Fish not only for their eco-friendly policies but their sweet, succulent Laughing Bird White Caribbean Shrimp. <br /><br /><a href=\"http://www.mounteden.com/home.html\">Mount Eden</a>, a Santa Cruz Mountain winery long supported by my father, makes elegant whites and reds. This evening, we cracked a 2006 estate-bottled chardonnay -- the perfect match for this stew and the Laughing Bird shrimp in particular.<br /><br />Sit down at your table, pour the wine, ladle the soup, and imagine yourself seaside.<br /><br />(The above photo was taken at Santiago de Chile\'s <a href=\"http://www.mercadocentral.cl/inicio.htm\">Mercado Central</a>.)<br /><br />1 teaspoon olive oil<br />1 onion, finely chopped<br />1 carrot, finely chopped<br />2 stalks celery, finely chopped<br />3 cloves garlic, minced<br />1 1/2 cups diced tomatoes<br />2 red potatoes, roughly chopped<br />4 cups fish stock<br />1/2 pound shrimp, peeled and de-veined<br />Salt and black pepper, to taste<br />1/2 cup chopped parsley<br /><br />1. In a large flameproof casserole, heat oil over medium-high heat. Add onion, carrot, celery, and garlic. Cook, stirring, for 5 minutes or until tender. <br />2. Add tomatoes, potatoes, and fish stock. Bring to a boil. Reduce the heat, and cook for 20 minutes or until potatoes are tender.<br />3. Add shrimp. Cook for 4 minutes. Taste, and season with salt and pepper. Stir in parsley. Ladle into bowls and serve with garlic rubbed toast, if you like.','Shrimp Stew','','publish','open','closed','','shrimp-stew','','','2010-01-27 23:53:00','2010-01-27 23:53:00','',0,'http://www.karolineskitchen.com/56-shrimp-stew',0,'post','',2),(57,3,'2010-01-29 17:53:00','2010-01-29 17:53:00','<a href=\"http://1.bp.blogspot.com/_0mNacsCO8PI/S2Mg_ZFiMYI/AAAAAAAAAIM/TDPdH4mIjwI/s1600-h/odt+n+cel+remoulade+020.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://1.bp.blogspot.com/_0mNacsCO8PI/S2Mg_ZFiMYI/AAAAAAAAAIM/TDPdH4mIjwI/s320/odt+n+cel+remoulade+020.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5432221848976896386\" /></a><br />Should we have conceived of this endeavor earlier in 2009, we could have had the foresight to plan ahead and can tomatoes and other seasonal veggies.  \"Should.\"  We didn\'t.  Of course, like typical Americans, we want what we want, and we want it now.  Unable to use canned tomatoes due to the restrictions of our \"diet,\" we went in search of a way to make off season tomatoes slightly more tasty than a wet cardboard box.  Almost every restaurant that I have worked at in the past made some form of dried tomatoes.  The slow and extremely long cooking time dehydrates the fruits, extracting tasteless water and leaving behind only the most concentrated tomato essence.<br /><br />This recipe can be accomplished in a gas oven or an electric oven -- sad to say, but we have an electric oven.  It sucks for everyday use, but should \"the big one\" come, our building may not ignite.  If you have a gas oven, feel free to leave the tomatoes in for the full 12 hours.  Due to the heat from the pilot, they will be slightly more dried out than the electric version, but that\'s no problem at all.  You may also pull them out a few hours earlier, if you like.<br /><br />Once the tomatoes are finished, they can be used as the base for a sauce, stirred in with pasta, layered on your favorite sandwich, or as a replacement for canned tomatoes (ounce for ounce).  With minimum active preparation time, these bad boys are well worth the effort.<br /><br />10 plum tomatoes, sliced in half<br />4 cloves garlic, thinly sliced<br />4 sprigs thyme<br />olive oil, for drizzling<br />salt and pepper, to taste<br /><br />1.  Set the oven to 200 degrees.  Set a cooling rack inside a rimmed baking sheet.  Place the tomato halves on the cooling rack.<br />2.  Place 1 or 2 slices of garlic on each tomato.  Top the garlic with a few leaves of thyme.  Lightly drizzle them with olive oil.  Season the tomatoes with salt and pepper.<br />3.  \"Dry\" in the oven for 6 hours at 200 degrees.  After 6 hours, turn off the oven but leave the tomatoes inside for 6 more hours.<br />4.  Remove the tomatoes from the oven.  Use immediately or store in the refrigerator in an air-tight container, layered between sheets of parchment or waxed paper.','Oven Dried Tomatoes','','publish','open','closed','','oven-dried-tomatoes','','','2010-01-29 17:53:00','2010-01-29 17:53:00','',0,'http://www.karolineskitchen.com/57-oven-dried-tomatoes',0,'post','',0),(58,3,'2010-01-29 17:55:00','2010-01-29 17:55:00','<a href=\"http://3.bp.blogspot.com/_0mNacsCO8PI/S2MhWi5bn9I/AAAAAAAAAIU/jHrwnsMmwfE/s1600-h/odt+n+cel+remoulade+021.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://3.bp.blogspot.com/_0mNacsCO8PI/S2MhWi5bn9I/AAAAAAAAAIU/jHrwnsMmwfE/s320/odt+n+cel+remoulade+021.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5432222246747480018\" /></a><br /><br />Homemade mayonnaise, while it may seem like a ridiculous concept, is far better than its store-bought counterpart.  When all is said and done, it really only adds an extra 10 minutes to prep time.  Our version uses a cooked egg -- traditional recipes use raw -- so that it is safe for pregnant diners or anyone else concerned about the consumption of raw eggs.  The addition of water keeps the white bright and lends an extra fluff to the final product.  This mayo is unadorned, best used as a base for sauces and other dishes.  If it seems like too much of a pain in the butt to you, feel free to substitute your favorite brand when making the remoulade below.<br /><br />Laying in bed last week, I stumbled across <a href=\"http://www.bonappetit.com/magazine/2010/02/a_love_letter_to_celery_root\">Molly Wizenberg\'s piece on celery root in Bon Appetit magazine</a>.  Firmly attached to some craving center in my brain, I just had to have celery root remoulade.  The dish is quite simple, with the only key being the draining of the celery root.  If you don\'t squeeze hard enough, the end result will be loose and watery.  Think of CRR as an elegant coleslaw, served in the winter months as a teaser for the barbecues to come later in the year.  I enjoy it most with roast chicken and deeply caramelized potatoes.  The next day, rub two slices of toast with garlic, chop a few anchovies, and layer the remoulade with leftover chicken.  The sandwich might even be tastier than the previous night\'s dinner.<br /><br /><strong>Mayonnaise</strong><br /><br />Makes approx. 1 quart<br /><br />1 egg, poached<br />2 tablespoons vinegar<br />4 tablespoons water<br />1 teaspoon salt<br />Pinch paprika<br />3 cups canola oil<br /><br />1.  In a food processor, combine egg, vinegar, water, salt, and paprika.  Run the machine for two minutes.<br />2.  With the machine still running, slowly drizzle in oil.  Stop the machine.  Taste for seasoning, and add more salt and paprika if you like.<br />3.  Store in the fridge, covered.  It will last for at least a week.<br /><br /><strong>Celery Root Remoulade</strong><br /><br />Makes approx. 1 quart<br /><br />1 pound celery root, peeled and shredded<br />1 teaspoon salt<br />1 large shallot, minced<br />6 tablespoons mayo (from above recipe)<br />2 tablespoons vinegar<br />1 tablespoon mustard (we will be posting a recipe for this once we have perfected the proportions)<br />1/4 cup chopped parsley<br /><br />1.  In a large bowl, combine shredded celery root and salt.  Let stand for 1 hour.<br />2.  Transfer celery root to a colander placed in the sink.  Rinse celery root.  Using your hands, wring out excess liquid.<br />3.  In a clean bowl, combine celery root, shallot, mayo, vinegar, mustard, and parsley.  Stir well.  Taste for seasoning, and add more salt, if you like.','Celery Root Remoulade','','publish','open','closed','','celery-root-remoulade','','','2010-01-29 17:55:00','2010-01-29 17:55:00','',0,'http://www.karolineskitchen.com/58-celery-root-remoulade',0,'post','',0),(59,3,'2010-02-03 23:22:00','2010-02-03 23:22:00','<a href=\"http://4.bp.blogspot.com/_0mNacsCO8PI/S2oFj4I4D_I/AAAAAAAAAIc/K2Y_vmYr7nw/s1600-h/preserved+lemons.jpg\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 228px; height: 320px;\" src=\"http://4.bp.blogspot.com/_0mNacsCO8PI/S2oFj4I4D_I/AAAAAAAAAIc/K2Y_vmYr7nw/s320/preserved+lemons.jpg\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5434162014299099122\" /></a><br />Meyer lemons are believed to be a cross between an orange and a lemon, originally grown in China.  Slightly sweeter than standard lemons, they are also a deeper yellow-orange hue with a smooth exterior.  Praised by restaurant chefs for their unique flavor, they can be used in both sweet and savory applications.<br /><br />Preserving lemons in salt is a North African tradition.  The cure allows for longer storage of the fruit in addition to making the skins more palatable.  Before using, remember to rinse the excess salt.  The pulp is typically discarded.  Should you not find Meyer lemons, feel free to sub regular lemons, limes, kumquats, or really any type of citrus.  The chopped rind pairs well with cooked garlic.  Stir it into braised greens, stewed chicken, salad dressings, or a pot of rice or couscous.<br /><br />Makes 1 pint<br /><br />2 Meyer lemons, cut into quarters<br />Juice of 2 Meyer lemons<br />1/2 to 3/4 cup salt<br /><br />1.  Pour 1/4 cup of salt into the bottom of a 1 pint jar.  Press 4 lemon wedges in tightly.  Pour an additional 1/4 cup salt over the wedges.  Press in the remaining 4 wedges.  Pour approximately 1/4 salt over the top of the additional wedges.  You may need to use slightly less salt, depending on the exact capacity of the jar and how you packed the lemons.  <br />2.  Pour in juice of the other 2 lemons.  Seal with the lid, and shake aggresively to distribute the salt and juice.<br />3.  Refrigerate for at least a week.  Before using the lemons, remove the pulp, rinse the skins, and julienne or chop.  The lemons will last in the fridge for up to 1 month.<br /><script type=\"text/javascript\">foodie_views_link_url = \'BLOG_POST_URL\';</script><br /><script type=\"text/javascript\" src=\"http://www.foodieview.com/js/views/submitvote.js\"></script><script type=\"text/javascript\">foodie_views_submit_or_vote();</script>','Preserved Meyer Lemons','','publish','open','closed','','preserved-meyer-lemons','','','2010-02-03 23:22:00','2010-02-03 23:22:00','',0,'http://www.karolineskitchen.com/59-preserved-meyer-lemons',0,'post','',0),(60,3,'2010-02-06 18:46:00','2010-02-06 18:46:00','<a href=\"http://4.bp.blogspot.com/_0mNacsCO8PI/S225dhwurDI/AAAAAAAAAIk/gp8V_0Xw08I/s1600-h/ketchup+006.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://4.bp.blogspot.com/_0mNacsCO8PI/S225dhwurDI/AAAAAAAAAIk/gp8V_0Xw08I/s320/ketchup+006.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5435204242236156978\" /></a><br />I could eat ketchup on anything and everything.  French fries, in all their salty, greasy greatness,  are nothing but a mere vehicle for the sweet, tangy rush of gobs of ketchup.  One tiny matchstick requires at least 1/4 cup of the crimson sauce. Burgers should ooze scarlet -- and not just bovine blood.  Hot dogs should force the condiment to envelope your chin.  Eggs, rice, toast, hell even the most perfectly roasted potato is taken to heavenly heights when dragged through a pool of ketchup.<br />  <br />Addictions are meant to be fed, and if I couldn\'t get my fix from a corn-syrup laden plastic squeeze bottle, then we certainly had to come up with something close or risk the unbearable symptoms of total withdrawl.  This recipe was not an easy one.  We cooked up 3 or 4 batches before Ben would even deem it \"bloggable\", and he still isn\'t completely satisfied.  I, however, took one look at it, dipped in one finger, and then another, savoring the sweet relief, closing my eyes while my veins delivered everything I had been craving.  Sometimes, ketchup is so good that it doesn\'t even need a vehicle.<br /><br />Makes about 3 cups<br /><br />1/2 cup honey<br />1 cup vinegar<br />2 small yellow onions, minced<br />1 medium chili pepper, minced<br />6 cloves garlic, minced<br />10 roma tomatoes, chopped<br />1/2 teaspoon paprika<br />2 whole cloves<br />1/2 inch piece of ginger, peeled and minced<br />Salt and pepper, to taste<br /><br />1.  In a flameproof casserole, combine honey, vinegar, onion, chili, and garlic.  Bring to a boil over high heat.  Reduce heat to medium, and simmer for about 5 minutes, or until it starts to thicken.  The bubbles will come slower and be larger.<br />2.  Stir in tomatoes, paprika, cloves, ginger, and salt and pepper.  Cover with a lid, and simmer for 10 minutes, stirring occasionally.<br />3.  Remove the lid.  Smash the tomatoes with a potato masher until a chunky salsa-like puree forms.  Simmer for an additional 2 hours and 15 minutes, stirring occasionally.  If you have a splatter screen, it will come in handy during this stage of the cooking.<br />5.  Transfer the contents of the pot to a blender.  (You may want to do this step in batches.  Hot items in the blender tend to expand and splash upwards.  Cover with a lid, leaving the center open to release steam.  Hold a towel loosely over the center hole.)  Blend for at least 3 minutes on high, or until the ketchup is smooth.<br />6.  Store in an air-tight container in the fridge until the next time you\'re jonesing for a burger.','Ketchup','','publish','open','closed','','ketchup','','','2010-02-06 18:46:00','2010-02-06 18:46:00','',0,'http://www.karolineskitchen.com/60-ketchup',0,'post','',2),(61,3,'2010-02-07 18:03:00','2010-02-07 18:03:00','<a href=\"http://4.bp.blogspot.com/_0mNacsCO8PI/S28BGBsS8AI/AAAAAAAAAIs/3Y-I4tcufpI/s1600-h/kale+soup+004.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://4.bp.blogspot.com/_0mNacsCO8PI/S28BGBsS8AI/AAAAAAAAAIs/3Y-I4tcufpI/s320/kale+soup+004.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5435564478304546818\" /></a><br />At our place, busy lives mean the resurgence of the use of the slow-cooker.  After a long day at work or a jam-packed day of errands, there is nothing better than coming home to fully cooked dinner -- that didn\'t happen to appear in a grease-stained paper bag.  <br /><br />This recipe is not perfect for work days, but instead better for the weekend when you will be popping in and out of the kitchen.  The beans must cook for 3 hours before the addition of the kale and potatoes.  Once you have added the second round of ingredients, set the timer.  At that point, feel free to leave.  When the soup is finished, it will hold on the warm setting for many hours.<br /><br />For a meatier dish, add a hearty protien like chicken legs or smoked sausage at the onset of cooking.  <br /><br />Serves 6<br /><br />3 tomatoes, chopped<br />5 cloves garlic, chopped<br />1 large onion, chopped<br />1/2 pound (8 ounces) dried great northern beans<br />2 quarts (8 cups) chicken stock<br />4 red potatoes, chopped<br />3 small bunches kale, chopped<br />3 cups water<br />Salt and pepper, to taste<br /><br />1.  In a large slow-cooker, combine tomatoes, garlic, onions, beans, and chicken stock.  Put the lid on, and cook on high for 3 hours.<br />2.  Stir in potatoes, kale, and water.  Make sure that the kale and potatoes are well immersed in the liquid or they will not cook properly.  Cook on high for 3-5 hours or until potatoes and beans are tender.  Taste for seasoning, and add salt and pepper.','Kale and White Bean Soup','','publish','open','closed','','kale-and-white-bean-soup','','','2010-02-07 18:03:00','2010-02-07 18:03:00','',0,'http://www.karolineskitchen.com/61-kale-and-white-bean-soup',0,'post','',0),(62,3,'2010-02-12 01:32:00','2010-02-12 01:32:00','<a href=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S3SxFqip7aI/AAAAAAAAAI0/yTuWULzO9kQ/s1600-h/cupcakes+007.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S3SxFqip7aI/AAAAAAAAAI0/yTuWULzO9kQ/s320/cupcakes+007.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5437165361020136866\" /></a><br />Only an hour and a half till guests start arriving for the birthday bbq bash, and I\'m so hungry!  Here\'s what\'s on the menu -- braised collard greens, barbecue brisket, habanero-garlic wings and ranch, buttermilk biscuits, baked beans, cornbread, parsnip gratin, and low-fat chocolate cupcakes made sinfully indulgent with a giant rosette of vanilla buttercream.  Thanks to Quigs for giving us a reason to do all of this cooking!','Happy Birthday, Quigs!','','publish','open','closed','','happy-birthday-quigs','','','2010-02-12 01:32:00','2010-02-12 01:32:00','',0,'http://www.karolineskitchen.com/62-happy-birthday-quigs',0,'post','',2),(63,3,'2010-02-12 23:49:00','2010-02-12 23:49:00','<a href=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S3Xpp1TzxPI/AAAAAAAAAI8/UP5wXSqLIJQ/s1600-h/grandpa+chuck.jpg\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 232px;\" src=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S3Xpp1TzxPI/AAAAAAAAAI8/UP5wXSqLIJQ/s320/grandpa+chuck.jpg\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5437509030013814002\" /></a><br />He wasn\'t known for his culinary prowess, but you might believe so after viewing this picture -- it\'s one of my favorites.  What he did pass down, though, was a love for photography -- the same love that both my mom and I share. In fact, he probably developed this in his home dark room.  It was the same spot where I spent countless hours building model ships at the butt crack of dawn and marveling at how someone could smoke a pipe without wearing any teeth. Well, dagnabit, he sure knew how to have a good time.  Missing you, Grandpa.<br />1923-2010','We\'ll miss you, Grandpa Chuck','','publish','open','closed','','well-miss-you-grandpa-chuck','','','2010-02-12 23:49:00','2010-02-12 23:49:00','',0,'http://www.karolineskitchen.com/63-well-miss-you-grandpa-chuck',0,'post','',3),(64,3,'2010-02-13 04:04:00','2010-02-13 04:04:00','<a href=\"http://1.bp.blogspot.com/_0mNacsCO8PI/S3YlFSXvbDI/AAAAAAAAAJE/Qs64pe9Mpmw/s1600-h/lemons+n+almonds+021.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 307px;\" src=\"http://1.bp.blogspot.com/_0mNacsCO8PI/S3YlFSXvbDI/AAAAAAAAAJE/Qs64pe9Mpmw/s320/lemons+n+almonds+021.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5437574372857441330\" /></a><br />They say necessity is the mother of invention. Well, whoever comprises the proverbial \"they\" might just be right. My obsessive consumption of peanut butter meant that it was quickly time for round 2. Turns out that raw, unsalted, ungreased peanuts are kind of difficult to find at my local non-pretentious market. What I found instead were raw almonds, a tasty alternative that might remove some of the monotony from my day to day. I smeared some on toast and topped it with apple butter. It was a combination so right that I might be a lifetime convert -- until the next \"necessity\" comes along, that is.<br /><br />Makes 1 pound of almond butter<br /><br />1 pound (approx. 3 cups) raw, unblanched almonds<br />1 1/2 teaspoon salt<br />2 1/2 tablespoons canola oil<br /><br />1. Set the oven at 350 degrees. Spread almonds on a rimmed baking sheet. Toast nuts for 15 minutes. Cool completely.<br />2. In a food processor, combine toasted nuts and salt. Process for 90 seconds.<br />3. Stir in canola oil. Process for an additional 3 minutes, stopping and scraping often, until smooth. The almond butter will be looser and slightly runnier than peanut butter.<br />4. Pour into an air-tight container, cover, and store in the refrigerator.','Almond Butter','','publish','open','closed','','almond-butter','','','2010-02-13 04:04:00','2010-02-13 04:04:00','',0,'http://www.karolineskitchen.com/64-almond-butter',0,'post','',3),(65,3,'2010-02-14 16:55:00','2010-02-14 16:55:00','You must watch this talk given by <a href=\"http://www.ted.com/talks/jamie_oliver.html\">Jamie Oliver</a>, upon receipt of the TED award.  Oliver speaks passionately about how obesity is killing America and the rest of the world.  He believes - and I agree 100% - that the way to combat this epidemic is to re-teach people how to cook.  Fast food, poor school lunches, and the convenience food industry are shortening our lifespan and the lifespans of future generations.  But we can fight this - by merely returning to the kitchen.  Please watch and take a second to really hear what he has to say...is your diet killing you and your family?','Jamie Oliver - Helping Feed America','','publish','open','closed','','jamie-oliver-helping-feed-america','','','2010-02-14 16:55:00','2010-02-14 16:55:00','',0,'http://www.karolineskitchen.com/65-jamie-oliver-helping-feed-america',0,'post','',0),(66,3,'2010-02-17 07:50:00','2010-02-17 07:50:00','You know the saying.  While spending my \"Friday\" night sprawled alone on the futon, Olympics droning on in the background, laptop propped fittingly on my lap, and vat of wine in my hand not working the mouse, I came across a blurb on <a href=\"http://www.sanfranmag.com/story/year-dog\">www.sanfranmag.com</a>.  Jan Newberry writes of Absinthe\'s bar menu, \"Taking the Bay Area’s DIY ethos to heart, executive chef Jamie Lauren not only makes the sausages—a blend of Kobe beef, pork shoulder, and her own bacon—but she also bakes the buns (and slathers them with bacon fat), ferments the sauerkraut, blends the ketchup and mustard, and fries the so-good-you-can’t-stop-eating-them yogurt-dill potato chips.\"  Perhaps this is the hot dog that my husband has been craving and denying himself of in 2010.  It could be the ideal \"unprocessed\" cheater meal...almost not even cheating.','Great Minds...','','publish','open','closed','','great-minds','','','2010-02-17 07:50:00','2010-02-17 07:50:00','',0,'http://www.karolineskitchen.com/66-great-minds',0,'post','',0),(67,3,'2010-02-17 19:17:00','2010-02-17 19:17:00','<a href=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S3xBDE7LblI/AAAAAAAAAJM/Vv4HcCCANLQ/s1600-h/ranch+2+014.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S3xBDE7LblI/AAAAAAAAAJM/Vv4HcCCANLQ/s320/ranch+2+014.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5439293971074084434\" /></a><br />Store-bought salad dressings and dips are chock full of corn syrup, other sugars, and nasty stabilizers. Save yourself the guilt by making your own. Sometimes a salad requires only a squirt of lemon juice and a drizzle of olive oil. Other times, your stomach cries out for a substantial partner which makes getting your daily dose of green veggies seem like a sinful indulgence. <br /><br />Ranch dip is a party favorite - smothered on hot wings and coating baby carrots. If you already have homemade mayo on hand, this recipe requires less than 5 minutes to throw it all together - making it the perfect addition to your already lengthy party prep list.<br /><br />If you wish to dress a salad, thin the dip by whisking in a stream of buttermilk until it reaches the desired consistency.<br /><br />Makes 1 quart<br /><br />1 1/2 cups <a href=\"http://sweetkarolineadventuresinfood.blogspot.com/2010/01/celery-root-remoulade.html\">mayonnaise</a><br />1 1/2 cups creme fraiche or sour cream (see our upcoming post about how to make your own)<br />6 scallions, minced<br />1 clove garlic, grated<br />1 tablespoon minced fresh thyme<br />Pinch paprika<br />3 tablespoons vinegar<br />Salt and pepper, to taste<br /><br />1. In a large bowl, combine all ingredients. Stir well. <br />2. Taste for seasoning, add more salt and pepper if you like.','Ranch Dip','','publish','open','closed','','ranch-dip','','','2010-02-17 19:17:00','2010-02-17 19:17:00','',0,'http://www.karolineskitchen.com/67-ranch-dip',0,'post','',0),(68,3,'2010-02-17 20:40:00','2010-02-17 20:40:00','<a href=\"http://4.bp.blogspot.com/_0mNacsCO8PI/S3xUiudX_gI/AAAAAAAAAJU/Xg91uiv3E5c/s1600-h/stuffed+pepper+005.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://4.bp.blogspot.com/_0mNacsCO8PI/S3xUiudX_gI/AAAAAAAAAJU/Xg91uiv3E5c/s320/stuffed+pepper+005.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5439315405520240130\" /></a><br />Stuffed peppers is a dish that I remember loving as a child, but back in the 80s, peppers in our house were filled with fatty beef and white rice. Our updated version is heart-healthy, meatless, and comforting. Quinoa is one of the world\'s only grains that is actually a complete protein - meaning that nutritionally, you won\'t miss the omission of meat at all. We use brown basmati rice for its low glycemic index value; it will help keep blood sugar levels stable. If capers, currants, and pine nuts seem foreign, give them a shot in this dish. The combination of sweet, salty, sour, and nutty pack a dynamic punch.<br /><br />The prep time is long, making this recipe ideal for cold weekends when you aren\'t interested in venturing outside. The advantage is that it reheats quite nicely. Make it ahead of time, store in the fridge, and reheat on a night when you would otherwise have to resign yourself to a bowl of cereal. Maybe Friday night during Lent (if you\'re into that sort of thing!)?<br /><br />If you don\'t have time to dry out tomatoes, sub tomato paste or sun dried tomatoes.  Both should give the required flavor and texture.<br /><br />Dressed in their jaunty little caps, these peppers promise to fill you up but not stick to your ribs -- or your arteries.<br /><br />Makes 8 peppers (I could eat 2 each myself!)<br /><br />1 teaspoon canola oil<br />1 onion, chopped<br />1 bell pepper, chopped<br />3 cloves garlic, chopped<br />1/4 cup pine nuts<br />1 teaspoon paprika<br />1/4 cup (about 10 each) chopped, pitted green olives <br />1/4 cup currants<br />2 tablespoons capers<br />2 oven dried tomatoes(8 quarters or 4 halves, depending on how you cut them), chopped<br />3/4 cup brown basmati rice<br />1/2 cup quinoa<br />2 1/2 cups water<br />1/2 cup chopped parsley<br />Salt and pepper, to taste<br />8 bell peppers<br />2 oven dried tomatoes (8 quarters or 4 halves, depending on how you cut them)<br />4 roma tomatoes, chopped<br />3/4 cup water<br /><br />1. In a large flameproof casserole, heat oil over medium-high heat.<br />2. Add onion, bell pepper, and garlic. Cook for about 3 minutes, stirring, or until tender.<br />3. Stir in pinenuts. Cook until vegetables and pinenuts begin to brown.<br />4. Add paprika. Toast for 1 minute. Stir in olives, currants, capers, and tomatoes.<br />5. Add rice, quinoa, and water. Bring to a boil. Reduce to a low simmer, and cook for 40 minutes. Taste for seasoning. Add salt and pepper. Stir in parsley.<br />6. Set the oven at 375 degrees. Remove the tops of the bell peppers. Set aside 5 of the tops (stems in tact). Chop the remaining 3 tops, and discard those stems. Remove and discard the seeds and veins of the peppers. <br />7. Place all 8 peppers in a large roasting pan. Fill each pepper with the rice and quinoa mixture. Place tops on 5 of the peppers. Leave the other 3 uncovered. <br />8. In a blender, puree chopped pepper tops, oven dried tomatoes, roma tomatoes, and water. Season with salt and pepper.<br />9. Pour puree in the bottom of the pan, around the peppers. Cover with foil. Bake for 1 hour and 30 minutes, rotating occasionally. Remove the foil, and bake for an additional 15 minutes.<br /><br /><a title=\"Stuffed Green Peppers on Foodista\" href=\"http://www.foodista.com/recipe/GQDT7XPG/stuffed-green-peppers\" style=\"display: block; padding: 5px; border: 5px solid #C44F50; -moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #fff; width: 100px; text-align: center; text-indent: 0;\"><img alt=\"Stuffed Green Peppers on Foodista\" src=\"http://cf.foodista.com/static/images/widget_logo_md.png\" style=\"border: none; width: 84px; height: 18px; padding: 0; margin: 0;\" /><img src=\"http://dyn.foodista.com/content/embed/z1.png?foodista_widget_H4L8WN6C\" style=\"display: none;\" /></a>','Quinoa and Brown Rice Stuffed Peppers','','publish','open','closed','','quinoa-and-brown-rice-stuffed-peppers','','','2010-02-17 20:40:00','2010-02-17 20:40:00','',0,'http://www.karolineskitchen.com/68-quinoa-and-brown-rice-stuffed-peppers',0,'post','',0),(69,3,'2010-02-18 00:51:00','2010-02-18 00:51:00','I have bad veins - terrible, hidden, spindly little things. Unfortunately for me, I have to give blood regularly, which usually means a few hundred feeble attempts to find a vein, sticking me all the while and causing major bruising and discomfort. Blech! While the whole affair is rather miserable, it is typically quick and usually brings good results. <br /><br />As I have mentioned previously, I have PCOS, a condition which renders my ticker vulnerable to attack and the rest of my poor body highly susceptible to diabetes. So, we have to keep an eye on things. This last series of tests included a check of my Hemoglobin A1C. What this number reveals is an average blood glucose level over the prior 6-8 weeks. Healthy patients should expect this number to be under 7. (Diabetics typically see a level higher than 8.) Mine was 5.4! Yay! It seems that my regular exercise and healthy diet (aided by my intake of the prescription drug Metformin) are keeping my blood sugar levels stable.<br /><br />On to the fun stuff - cholesterol! Anyone over the age of 45 is probably familiar with the complicated lingo related to blood lipid levels. In my most basic layman\'s terms, cholesterol levels are measured 3 ways, total, LDL, and HDL. Total cholesterol is a combination of the LDL and HDL. <br /><br />LDL is bad cholesterol - found in animal fats like red meat, lard, butter, egg yolks, dairy, etc. This is the \"killer\" cholesterol that clogs arteries and stops your heart. This number should be less than 130; mine was 88. Yay, again!<br /><br />HDL is good cholesterol. How can it be good? HDLs actually help to rid your arteries of lipids (fats) and lower the LDLs. HDLs are found in vegetable fats like olive oil, avocados, and nuts -- all of which I consume at an ungodly rate. So, it is with no shock and awe that my HDL numbers are good. This result should be greater than 46. Mine was 89. Triple yay!<br /><br />Total cholesterol should be between 125 and 200. Mine was 195 -- still healthy, but on the high side. What I can only deduce is that I might be going overboard on the daily avocado intake. Perhaps I will slow down, but only a little. I wouldn\'t want those nasty LDLs to take over the joint!<br /><br />For more reading, visit the American Heart Assoc. <a href=\"http://www.americanheart.org/presenter.jhtml?identifier=180\">website</a>.<br /><br />(If there are any medical professionals reading my blog, feel free to give me a head\'s up if my understanding of such things is at all erroneous!  Much appreciated!)','Good Thing I am Not a Junkie','','publish','open','closed','','good-thing-i-am-not-a-junkie','','','2010-02-18 00:51:00','2010-02-18 00:51:00','',0,'http://www.karolineskitchen.com/69-good-thing-i-am-not-a-junkie',0,'post','',0),(70,3,'2010-02-18 23:05:00','2010-02-18 23:05:00','<a href=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S33Io9ZPqAI/AAAAAAAAAJk/9cIDSCjsuQE/s1600-h/24marsun+first+028.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S33Io9ZPqAI/AAAAAAAAAJk/9cIDSCjsuQE/s320/24marsun+first+028.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5439724530934196226\" /></a><br />Just playing around...<br />Above - Chickpea ragout with couscous<br />Below - Roasted shallots (pre-roasting, of course)<br />(I\'ll post links to both of these recs when they become available.)<br /><br /><a href=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S33IFbiRneI/AAAAAAAAAJc/5GS7-QW2jtE/s1600-h/pecan+lemon+cookies+012.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S33IFbiRneI/AAAAAAAAAJc/5GS7-QW2jtE/s320/pecan+lemon+cookies+012.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5439723920549846498\" /></a><script type=\"text/javascript\">foodie_views_link_url = \'BLOG_POST_URL\';</script><br /><script type=\"text/javascript\" src=\"http://www.foodieview.com/js/views/submitvote.js\"></script><script type=\"text/javascript\">foodie_views_submit_or_vote();</script>','Practice Makes Perfect','','publish','open','closed','','practice-makes-perfect','','','2010-02-18 23:05:00','2010-02-18 23:05:00','',0,'http://www.karolineskitchen.com/70-practice-makes-perfect',0,'post','',0),(71,3,'2010-02-19 02:55:00','2010-02-19 02:55:00','I stumbled upon a contest on Foodista.  They are looking for recipes and photos from food blogs to be chosen for an upcoming book.  So far, I entered my Vegan Pumpkin Bundt Cake and Kayo\'s Homemade Ketchup (to be fair, it is mostly Ben\'s ketchup, but we are a team!).  You can vote for me by clicking on the Foodista links on the side.  There is one link for each recipe entered.  Fingers crossed!','Foodista!','','publish','open','closed','','foodista','','','2010-02-19 02:55:00','2010-02-19 02:55:00','',0,'http://www.karolineskitchen.com/71-foodista',0,'post','',0),(72,3,'2010-02-24 05:30:00','2010-02-24 05:30:00','My mother\'s house - much like my own postage stamp in the Mission - was filled with stacks and binders of decades worth of food magazines and newspaper clippings.  Hers were namely Gourment; my secret hoarding fetish includes mostly Saveur.  I remember the sadness in her eyes when the basement flooded and she was forced to throw away the moldy back issues that had brought her so many gastronomic pleasures.  Eventually, I would grow overwhelmed by their presence -- so many layers of precious information, but without the Dewey Decimal system or a computer driven search engine, how the hell does one find something even remotely specific?<br /><br />Enter Foodie Pam of <a href=\"http://www.projectfoodie.com/component/option,com_frontpage/Itemid,1/\">Project Foodie</a>, a delightful personality that I had the pleasure of dining with at <a href=\" http://www.cavwinebar.com/\">Cav Wine Bar and Kitchen</a> this evening.  Pam is the founder of this ingenius site that searches only reputable food publications and provides the user with links to recipes that will surely not result in disaster.  No longer is it necessary to while away the hours in fruitless search of an elusive dish (although, I admit that there is nothing that I would like more).  Nor are you forced to place your evening meal in the untrustworthy hands of less-than-average-blogger-Joe.  Registration ensures that you can return to your favorite recipes again and again -- carefully bookmarked in your very own e-recipe box, ensuring that your prized instructions won\'t be set aflame on a misdirected burner or covered in Bordelaise sauce.','Project Foodie','','publish','open','closed','','project-foodie','','','2010-02-24 05:30:00','2010-02-24 05:30:00','',0,'http://www.karolineskitchen.com/72-project-foodie',0,'post','',2),(73,3,'2010-02-24 17:05:00','2010-02-24 17:05:00','I realize that at this point, you must think that my infatuation with all things nutty and ground in the food processor borders on serious insanity. Well, I can assure you that I am certifiably crazy, but it has nothing to do with schmears intended for toast.<br /><br />That being said, our latest venture into the nut butter world was cashew. Ben is interested in trying out one of Martha Stewart\'s recipes that calls for cashew butter. I must admit that out of the three that we have tried thus far, cashew butter is my least favorite, although I can\'t clearly articulate why. Perhaps there is a higher starch content, which in the end yields something slightly more difficult to spread than the good old Peter Pan standby. While this may not sound like a ringing endorsement, I do suggest you try it. Variety, after all, is the spice of life. Who knows? Maybe I will even venture into the world of Brazil nut butter. Does that even sound good?<br /><br />4 cups raw, unsalted cashews<br />1 1/2 teaspoons salt<br />1/4 cup oil<br />4-6 tablespoons water<br /><br />1. Set the oven at 350 degrees. On a rimmed baking sheet, spread the cashews. Roast for 20 minutes, or until nuts begin to brown and release their oils.<br />2. In a food processor, grind the nuts with the salt, scraping down the sides often.<br />3. With the machine running, pour in oil and water, again scraping the sides as necessary. If the butter seems too stiff, feel free to add more water or oil.<br />4. When the cashew butter is smooth and homogeneous, transfer to an air-tight container. Store in the refrigerator.','Enough with the Nut Butters, Already!','','publish','open','closed','','enough-with-the-nut-butters-already','','','2010-02-24 17:05:00','2010-02-24 17:05:00','',0,'http://www.karolineskitchen.com/73-enough-with-the-nut-butters-already',0,'post','',0),(74,3,'2010-03-03 17:54:00','2010-03-03 17:54:00','<a href=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S46mQs3vsSI/AAAAAAAAAJs/tUCbdBrhDGc/s1600-h/bgss+pic.jpg\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;\" src=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S46mQs3vsSI/AAAAAAAAAJs/tUCbdBrhDGc/s320/bgss+pic.jpg\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5444471805390598434\" /></a><br />You are a small but loyal crew.  I must apologize for my absence.  With 30 looming down on me, I\'ve been busy making all the preparations to celebrate the fateful day -- and not by having a solitary pity party!  In addition to the chaos of the celebrations of my birth and fortunate continued existence, I have been working like a dog, scrapping together recipes and photos for the Boston Globe (and 1 or 2 other publications that I will let you know about later).  The really fantastic thing about the Globe is that they pay me.  So, you will understand that is why I sometimes make my world revolve around the demands of said paying gig.  <br /><br />Fear not, though, my friends, unprocessed is still in full swing.  A giant batch of hoagies sits on my counter next to an even larger bag of gaufrettes that Ben made at work.  The remaining ingredients for an unprocessed birthday party sit in canvas sacks, ready to make their arrival into this world.  We\'ll be sure to post a few new recipes that came about as a result of this soiree.  And, if you happen to be in the area, stop by and give an early Happy Birthday salute to me and my dear friend, Suzan.  We\'ll be commemorating the big 3-0 all night long!<br /><br />Below is a post from today\'s <a href=\"http://www.boston.com/lifestyle/food/articles/2010/03/03/soy_sauce_microbrewed_in_kentucky/\">Boston Globe Short Orders</a> section.  You may have seen me touting the merits of Blue Grass Soy Sauce before, but this is the \"professional\" version.<br /><br />Microbrewed, small batch, and single barrel are not terms usually associated with the production of soy sauce. But Matt Jamie, president of Bourbon Barrel Foods, is doing just that. Made with non-GMO soybeans and spring water, Blue Grass Soy Sauce ($5.99 for 5 ounces) is one of Kentucky’s finest. The condiment is fermented and aged in bourbon barrels; each label states the batch and bottle number, handwritten by Jamie’s father. The subtle smokiness, derived from its time in oak, perks up a simple stir-fry or rounds out a sharp balsamic vinaigrette. From the land of whiskey and thoroughbreds comes an artisan elixir deserving of space on your shelf. Available at Don Otto’s (formerly Lionette’s), 577 Tremont St., Boston, 617-778-0360; City Feed and Supply, 672 Centre St., 617-524-1799, and 66A Boylston St., 617-524-1657, both in Jamaica Plain; or from www.bluegrasssoysauce.com.','To My Readers:','','publish','open','closed','','to-my-readers','','','2010-03-03 17:54:00','2010-03-03 17:54:00','',0,'http://www.karolineskitchen.com/74-to-my-readers',0,'post','',1),(75,3,'2010-03-03 18:22:00','2010-03-03 18:22:00','<a href=\"http://1.bp.blogspot.com/_0mNacsCO8PI/S46p6_Q13lI/AAAAAAAAAJ0/gvcq3a6i7dQ/s1600-h/134.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://1.bp.blogspot.com/_0mNacsCO8PI/S46p6_Q13lI/AAAAAAAAAJ0/gvcq3a6i7dQ/s320/134.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5444475830417088082\" /></a><br />Also in today\'s <a href=\"http://www.boston.com/lifestyle/food/articles/2010/03/03/recipe_for_baked_trout_with_lemon_and_paprika?mode=PF\">Globe</a>!<br /><br />Serves 4<br /><br />Finding time to cook a fancy meal for company sometimes seems as likely as a celebrity chef showing up to fill in. If you can find boned and butterflied whole trout, which cook in a very short time, they make a beautiful presentation. Fill the cavities with lemon, thyme, and garlic and bake the fish inside foil packets to keep the flesh moist during baking. Serve with steamed potatoes sprinkled with parsley and black pepper.<br /><br />1  teaspoon olive oil <br />4  whole boned trout, butterflied <br />Salt and pepper, to taste <br />1/2  teaspoon paprika <br />2  cloves garlic, thinly sliced <br />1  lemon, thinly sliced <br />8  sprigs fresh thyme <br />1/4  cup white wine  <br /><br />1. Have on hand a rimmed baking sheet. Set the oven at 350 degrees.<br /><br />2. Cut 4 sheets of foil (each 16 inches long); line them up on the counter. Brush each piece of foil with olive oil. On the center of the foil, place 1 whole trout, skin side up; season with salt and pepper. Flip the fish over and season the flesh side with salt and pepper. Sprinkle with paprika.<br /><br />3. Divide garlic and lemon slices among the fish. Top with thyme, dividing evenly. Sprinkle white wine over each. Fold one fillet over the other, closing up the trout.<br /><br />4. Fold the foil up and around each fish, and make a seal on top. Set the packets on the baking sheet.<br /><br />5. Bake for 10 minutes or until the fish is firm and opaque.','Baked Trout with Lemon and Paprika','','publish','open','closed','','baked-trout-with-lemon-and-paprika','','','2010-03-03 18:22:00','2010-03-03 18:22:00','',0,'http://www.karolineskitchen.com/75-baked-trout-with-lemon-and-paprika',0,'post','',2),(76,3,'2010-03-11 19:23:00','2010-03-11 19:23:00','<a href=\"http://1.bp.blogspot.com/_0mNacsCO8PI/S5lGl43OWII/AAAAAAAAAJ8/eJ3OlbPxB0w/s1600-h/quesadilla+012.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://1.bp.blogspot.com/_0mNacsCO8PI/S5lGl43OWII/AAAAAAAAAJ8/eJ3OlbPxB0w/s320/quesadilla+012.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5447462841014442114\" /></a><br />The Boston Globe ran a story yesterday dedicated to the efforts being made to <a href=\"http://www.boston.com/lifestyle/food/articles/2010/03/10/family_campaign_against_childhood_obesity_can_be_painless_filling_and_still_taste_good/\">fight childhood obesity</a> and better nourish our children.  (Click on the previous link to read the full story and get tips on how to improve your family\'s health.)  I contributed to the article by styling Sheryl\'s <a href=\"http://www.boston.com/lifestyle/food/articles/2010/03/10/recipe_for_sweet_potato_and_turkey_quesadillas_with_cheddar/\">Sweet Potato Quesadillas </a>(a tasty gem of a simple recipe) and creating/ styling the <a href=\"http://www.boston.com/lifestyle/food/articles/2010/03/10/recipe_for_chili_mac/\">Chili Mac </a>recipe.  Both dishes contain lean proteins and an addition of more veggies than are found in traditional versions.  <br /><br /><strong>Sweet potato and turkey quesadillas with cheddar</strong><br />March 10, 2010<br />Serves 4<br /> <br />2  large sweet potatoes  <br />8  large flour tortillas  <br />2  cups shredded cheddar  <br />4  slices cooked turkey breast, cut into strips <br /> Salt and pepper, to taste  <br /><br />1. Set the oven at 425 degrees. Pierce the sweet potatoes 6 or 8 times with a fork. Set them in a roasting pan and bake for 50 to 60 minutes or until they are tender when pierced with a skewer. Remove the potatoes from the oven; leave the oven on.<br />2. Let the potatoes sit until they are cool enough to handle. Halve them lengthwise and scoop the flesh into a bowl. Mash it with a fork.<br />3. On 2 large baking sheets, arrange 4 of the tortillas so they are not touching. Heat them in the oven for 3 minutes or until they are warm but still pliable; leave the oven on.<br />4. Line the tortillas up on the counter. Spread them with a thin layer of mashed potatoes, add a sprinkle of cheese, some turkey, salt, and pepper. Cover each round with another tortilla to make a sandwich. Return the tortillas to the hot oven.<br />5. Bake the quesadillas for 5 to 8 minutes more or until the top round is crisp and the cheese is melting at the edges. Transfer to a cutting board and cut the rounds into quarters.<br />6. Set 4 quarters on each of 4 plates.<br />Sheryl Julian  <br /><br /><strong>Chili mac</strong><br />March 10, 2010<br />Serves 4<br /><br />Old-fashioned versions of this classic rely on ground beef, ready-made tomato sauce, and regular pasta, and typically do not contain other vegetables. This updated recipe uses ground turkey instead of beef. Choose a mixture of white and dark meat, or use only ground breast meat for the leanest option. Bell pepper, celery, and zucchini provide a healthy dose of veggies; young diners may not even notice them in the dish. Use whole-wheat macaroni, but let the kids choose the shape. Elbows, shells, and even bow ties will work with this presentation. Top each bowl with a few pieces of avocado, giving the dish a fresh look and healthy fats.<br /><br />1  teaspoon olive oil <br />1  pound ground turkey (mixture of white and dark meat) <br />1  small onion, chopped <br />1  red bell pepper, chopped <br />2  stalks celery, chopped <br />1  clove garlic, chopped <br />Salt and black pepper, to taste <br />2  tablespoons chili powder <br />1  teaspoon dried oregano <br />1/2  teaspoon ground cumin <br />1  cup water <br />1  can (28 ounces) diced tomatoes <br />1  can (15 ounces) kidney beans, with their liquid <br />2  small zucchini, chopped <br />1/2  pound whole-wheat macaroni or other small pasta <br />1  avocado, peeled and chopped <br /><br />1. In a large flameproof casserole, heat the olive oil over medium-high heat. Brown the turkey, breaking it up with a spoon, for 5 minutes or until it begins to brown.<br />2. Add the onion, bell pepper, celery, garlic, salt, and black pepper. Cook, stirring often, for 5 minutes or until the vegetables begin to soften.<br />3. Add the chili powder, oregano, and cumin. Stir for 1 minute.<br />4. Add the water and tomatoes. Bring to a boil, lower the heat, and simmer for 10 minutes.<br />5. Stir in the kidney beans and zucchini. Return liquid to a boil. Lower the heat, and simmer for 30 minutes. Taste for seasoning and add salt and black pepper, if you like.<br />6. Bring a large pot of salted water to a boil. Add the macaroni or other pasta. Cook, stirring occasionally, for 7 minutes or until pasta is tender but still has some bite. Drain the pasta into a colander; shake it but do not rinse.<br />7. Divide the noodles among 4 deep bowls. Top with chili and garnish with avocado.<br /><br /><a href=\"http://3.bp.blogspot.com/_0mNacsCO8PI/S5lG-IlDkLI/AAAAAAAAAKE/L6PP3RR4mjo/s1600-h/kids+chilli+mac+007.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 246px; height: 320px;\" src=\"http://3.bp.blogspot.com/_0mNacsCO8PI/S5lG-IlDkLI/AAAAAAAAAKE/L6PP3RR4mjo/s320/kids+chilli+mac+007.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5447463257550065842\" /></a>','Fighting Childhood Obesity - Chili Mac &amp; Quesadillas','','publish','open','closed','','fighting-childhood-obesity-chili-mac-quesadillas','','','2010-03-11 19:23:00','2010-03-11 19:23:00','',0,'http://www.karolineskitchen.com/76-fighting-childhood-obesity-chili-mac-quesadillas',0,'post','',0),(77,3,'2010-03-12 17:42:00','2010-03-12 17:42:00','Our posts have not been as regular as we like them to be, but that\'s because we have been busy celebrating.  If one is forced to turn 30, I stand firmly on the grounds that a month long celebration is indeed in order.  That being said, we have been traveling around and filling our tummies.  We have saved up our \"processed\" meals for this time, and I thought I would give you an idea of how we have been splurging.  The following photos document some of our culinary delights.  We\'ll have to go on a cleanse once it\'s all over and done with, but for now, I\'m just enjoying the moments!<br /><br /><a href=\"http://3.bp.blogspot.com/_0mNacsCO8PI/S5p-ioooqyI/AAAAAAAAAKM/G4NEhw4Tjtc/s1600-h/J%26M++visit+march+10+-+corn+balls+014.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://3.bp.blogspot.com/_0mNacsCO8PI/S5p-ioooqyI/AAAAAAAAAKM/G4NEhw4Tjtc/s320/J%26M++visit+march+10+-+corn+balls+014.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5447805832746543906\" /></a><br />*Tacos at La Taqueria on Mission St.*<br /><br /><a href=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S5p_tvGTBtI/AAAAAAAAAKU/Ol2wSegs-nk/s1600-h/J%26M++visit+march+10+-+corn+balls+031.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S5p_tvGTBtI/AAAAAAAAAKU/Ol2wSegs-nk/s320/J%26M++visit+march+10+-+corn+balls+031.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5447807122971756242\" /></a><br />*The cellar at <a href=\"http://www.mounteden.com/home.html\">Mt. Eden Vineyards</a> - high up in the Santa Cruz Mountains*<br /><br /><a href=\"http://1.bp.blogspot.com/_0mNacsCO8PI/S5qAv8nZ0zI/AAAAAAAAAKc/ZurPAvDN3y8/s1600-h/J%26M++visit+march+10+-+corn+balls+043.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://1.bp.blogspot.com/_0mNacsCO8PI/S5qAv8nZ0zI/AAAAAAAAAKc/ZurPAvDN3y8/s320/J%26M++visit+march+10+-+corn+balls+043.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5447808260471640882\" /></a><br />*Enjoying the wines at Mt. Eden with some <a href=\"http://www.vosgeschocolate.com/\">Vosges</a> chocolate from Chicago!*<br /><br /><a href=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S5qCyyPGuZI/AAAAAAAAAKk/sQ8RrpkJjUo/s1600-h/J%26M++visit+march+10+-+corn+balls+044.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S5qCyyPGuZI/AAAAAAAAAKk/sQ8RrpkJjUo/s320/J%26M++visit+march+10+-+corn+balls+044.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5447810508248234386\" /></a><br />*Dinner at <a href=\"http://www.plumedhorse.com/\">The Plumed Horse</a> in Saratoga*<br /><br /><a href=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S5qDrH-t4zI/AAAAAAAAAKs/uM8GfO3qg6g/s1600-h/J%26M++visit+march+10+-+corn+balls+047.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S5qDrH-t4zI/AAAAAAAAAKs/uM8GfO3qg6g/s320/J%26M++visit+march+10+-+corn+balls+047.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5447811476157752114\" /></a><br />*Showing off our purchase at <a href=\"http://www.ridgewine.com/index.taf\">Ridge</a> Montebello*<br /><br /><a href=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S5qEyAgZedI/AAAAAAAAAK0/ynTdE6PM5bM/s1600-h/J%26M++visit+march+10+-+corn+balls+062.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S5qEyAgZedI/AAAAAAAAAK0/ynTdE6PM5bM/s320/J%26M++visit+march+10+-+corn+balls+062.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5447812693922249170\" /></a><br />*Riding horses and drinking wine at <a href=\"http://www.cgv.com/\">Cooper-Garrod</a>*','Celebrating My 30th','','publish','open','closed','','celebrating-my-30th','','','2010-03-12 17:42:00','2010-03-12 17:42:00','',0,'http://www.karolineskitchen.com/77-celebrating-my-30th',0,'post','',3),(78,3,'2010-03-17 15:42:00','2010-03-17 15:42:00','<a href=\"http://3.bp.blogspot.com/_0mNacsCO8PI/S6D6zEtwqGI/AAAAAAAAAK8/RaRIpCdZyBo/s1600-h/adobo+%26+beef+stew+021.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://3.bp.blogspot.com/_0mNacsCO8PI/S6D6zEtwqGI/AAAAAAAAAK8/RaRIpCdZyBo/s320/adobo+%26+beef+stew+021.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5449631304464246882\" /></a><br /><strong>Stretch the spice with two Asian classics</strong><br />From the <a href=\"http://www.boston.com/lifestyle/food/articles/2010/03/17/sunday_supper__more_the_philippines_famous_adobo?mode=PF\">Boston Globe</a><br /><br />Filipino food gets lost among the choices of Southeast Asian cuisines. An approachable introduction to the islands’ food is the stew called adobo, which can be made with a variety of meats. A long cooking period lets the piquant nature of vinegar, soy sauce, and peppers meld flawlessly with the tender braised meat. It’s as easy as cooking gets: All the ingredients go into one pot, and essentially all you have to do is skim the surface often to remove excess fat.<br /><br />Adobo pork makes a satisfying supper. Use small pieces of pork butt. Add a jalapeno and peppercorns (the dish should be a little spicy), but remove the peppercorns before serving. The dish simmers for more than an hour, until the pork is quite tender; then you have to let the cooking liquid bubble over high heat until it reduces and intensifies. Pair the dish with long-grain white rice. For Monday’s dinner, save some of the pork and rice for congee.<br /><br />Congee, or rice porridge, is traditionally served as breakfast in China. Think of it as Asian risotto, which can serve as a main dish for supper. The simple flavors of the soup provide a blank canvas on which the punchy adobo shines. Once you have leftover adobo and rice, the dish is quick to make. Saute ginger, scallions, and garlic in a pan, pour in chicken stock, water, and the leftovers from Sunday. Simmer briefly, garnish with a few more scallions and a drop of dark sesame oil. Two classics blend together to create a recipe that you will revisit again and again. <br /><br /><strong>Adobo pork</strong><br />Serves 4 with leftovers <br /><br /><strong>RICE</strong><br /><br />3  cups long-grain white rice <br />4 1/2  cups water <br /><br />1. In a fine mesh sieve, rinse rice well under cold running water.<br /><br />2. In a large pot with a tight-fitting lid, combine the rice and water. Bring to a boil over high heat. Lower the heat to medium, cover, and cook for 10 minutes.<br /><br />3. Remove the rice from the heat and let it sit, covered, for 5 minutes. (Set aside 4 cups cooked rice for the congee.)<br /><br /><strong>PORK</strong><br /><br />4  pounds boneless pork butt, cut into 1-inch pieces <br />1 1/2  cups cider vinegar <br />1/2  cup soy sauce <br />1  teaspoon whole black peppercorns <br />1  bay leaf <br />3  cloves garlic <br />1  jalapeno or other chili pepper, halved <br />Salt, to taste <br />2  scallions, thinly sliced <br /><br />1. In a large flameproof casserole, combine pork, vinegar, soy sauce, peppercorns, bay leaf, garlic, and jalapeno. Stir well.<br /><br />2. Bring to a boil, lower the heat to medium-low, and cover the pot.<br /><br />3. Simmer for 45 minutes, occasionally skimming fat from the surface.<br /><br />4. Remove the lid and continue cooking over medium heat for 30 minutes more or until the pork is extremely tender. (Total cooking time is 1 hour and 15 minutes.)<br /><br />5. With a slotted spoon, transfer the pork to a bowl; set aside. Skim the fat from the cooking juices. Bring liquid to a boil and let it bubble steadily until it reduces by half.<br /><br />6. Place the pork in the pan. Continue cooking for 5 minutes. Taste for seasoning and add salt, if you like.<br /><br />7. Remove and discard the bay leaf, jalapeno, and peppercorns. (Set aside 1 1/2 cups pork and cooking juices for the congee.)<br /><br />8. Spoon the remaining pork mixture over the rice. Garnish with scallions.<br /><br /><strong>Congee (rice porridge)</strong><br />Serves 4 <br /><br />1  teaspoon vegetable oil <br />1  piece (1 inch) fresh ginger, finely chopped <br />2  cloves garlic, finely chopped <br />5  scallions, thinly sliced <br />1 1/2  cups adobo pork and cooking juices <br />1  quart chicken stock <br />2  cups water <br />4  cups cooked rice <br />1/4  cup soy sauce <br />Salt and pepper, to taste <br />Sesame oil (for sprinkling) <br /><br />1. In a large flameproof casserole, heat the oil over high heat. Add ginger, garlic, and half the scallions. Cook, stirring often, for 3 minutes.<br /><br />2. Add the pork mixture, chicken stock, water, cooked rice, and soy sauce. Bring the liquid to a boil, lower the heat to medium, and simmer for 10 minutes. Taste for seasoning and add salt and pepper, if you like.<br /><br />3. Ladle into bowls. Garnish each serving with a few drops of sesame oil and the remaining scallions.<br /><br /><a href=\"http://3.bp.blogspot.com/_0mNacsCO8PI/S6D7BYuXh5I/AAAAAAAAALE/YtnEzOteS0I/s1600-h/congee+025.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://3.bp.blogspot.com/_0mNacsCO8PI/S6D7BYuXh5I/AAAAAAAAALE/YtnEzOteS0I/s320/congee+025.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5449631550353672082\" /></a>','Adobo Pork &amp; Congee','','publish','open','closed','','adobo-pork-congee','','','2010-03-17 15:42:00','2010-03-17 15:42:00','',0,'http://www.karolineskitchen.com/78-adobo-pork-congee',0,'post','',2),(79,3,'2010-03-23 04:54:00','2010-03-23 04:54:00','First, I would like to extend my congratulations to my editor, Sheryl Julian, and the other contributors to the <a href=\"http://www.boston.com/lifestyle/food/?p1=Well_Food_Banner\">Boston Globe\'s Food Section</a>.  The section was selected as one of three nominees for the best food section in the country by the <a href=\"http://www.jbfawards.com/nominees.html#journalism\">James Beard Foundation</a>!  Hip Hip Hooray!  Sheryl is one of the hardest working editors in the business, and it has been an absolute thrill and a pleasure to have submitted so many pieces/photos to her for the past four years.  This is quite the honor -- and one that she truly deserves!<br /><br />Secondly, I will take a brief moment to toot my own horn...here goes...toot...toot...TOOT! TOOT! As you may have seen, I submitted three recipes to <a href=\"www.foodista.com\">Foodista\'s</a> recipe contest -- homemade ketchup, farro with asparagus and mushrooms, and vegan pumpkin bundt cake.  The online forum is assembling a cookbook using selected recipes submitted by bloggers.  All three of my recipes were chosen as finalists!  The winners will be announced at the end of the summer, but until then, you can continue to visit the site and vote or leave positive comments on the recipe. (Click on the link on the right sidebar to go directly to the site.)  A giant thank you to those of you who have already done so!  Fingers crossed!','A Really Good Day','','publish','open','closed','','a-really-good-day','','','2010-03-23 04:54:00','2010-03-23 04:54:00','',0,'http://www.karolineskitchen.com/79-a-really-good-day',0,'post','',0),(80,3,'2010-03-24 06:05:00','2010-03-24 06:05:00','<a href=\"http://3.bp.blogspot.com/_0mNacsCO8PI/S6mu7xe4vjI/AAAAAAAAALU/Zi-1SxFPRFI/s1600/008.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 238px;\" src=\"http://3.bp.blogspot.com/_0mNacsCO8PI/S6mu7xe4vjI/AAAAAAAAALU/Zi-1SxFPRFI/s320/008.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5452081165827096114\" /></a><br />No, I\'m not Jewish - despite the fact that the Ben Goodnick who pops up in a Google search is a rabbi -- but I am intrigued by Kosher dietary laws, and I do enjoy a good flourless chocolate cake.  What follows are two recipes from the March 24th edition of the <a href=\"http://www.boston.com/lifestyle/food/articles/2010/03/24/for_the_seder_its_icing_on_the_cake/\">Boston Globe</a>.  The first is dense and moist -- sinful and dark.  The second is light and nutty -- perhaps fleeting and ethereal.  Both are delicious, and both are suitable for either Passover or satisfying the sweet tooth of gluten-free friends!<br /><br /><strong><em>For the Seder, it’s icing on the cake</em></strong><br /><br />Many Passover hosts have spent years searching for the perfect flourless chocolate cake. When the holiday begins next Monday night with the first Seder, some good bakers will have found their ultimate holiday confection. If not, keep reading.<br /><br />Unlike traditional flourless chocolate cakes, which are souffle-like and delicate, this cake is dense and moist. It’s so rich that a sliver will suffice. Serve it at room temperature so the glaze and the interior meld into one. This is actually a classic French torte and it relies heavily on butter. If you cannot serve a cake made with dairy products for dietary reasons, substitute margarine for butter, tablespoon for tablespoon, and omit the salt.<br /><br />The technique is similar to making a giant brownie. You need only a bowl and a large whisk, and a double boiler (or heatproof bowl set over a saucepan). Bake the cake in a water bath to slowly bring the eggs up to temperature. Rotating and removing the roasting pan from the oven can be tricky procedure. Take your time and make sure it’s secure in your hands. Once the cake has been cooled and inverted onto a wire rack, you can glaze it.<br /><br />The temperature of the glaze should not be hot to the touch nor should it be stiff. Cool glaze will act more like an icing. Too warm and it will run quickly off the sides of the cake. But if this happens, don’t worry. Scrape the glaze back into a bowl, cool for a few minutes more, and pour again. Chill the finished cake in the refrigerator only until the glaze sets. Then, immediately remove it from the rack and transfer to a platter. Watch the crowd gather round.<br /><br /><strong>Flourless Chocolate Cake</strong><br /><br />Makes one 9-inch cake<br /><br />CAKE<br />  <br />Butter (for the pan)  <br />6  ounces bittersweet chocolate, coarsely chopped or 1 cup bittersweet chocolate chips <br />1 1/4  cups (2 1/2 sticks) unsalted butter, cut up <br />3/4  cup brewed strong coffee <br />1  tablespoon vanilla extract <br />5  eggs plus 2 extra yolks <br />1  cup sugar <br />2  teaspoons unsweetened cocoa powder, sifted onto waxed paper <br />Pinch of salt <br /><br />1. Set the oven at 325 degrees. Lightly butter a 9-inch layer cake pan, line the bottom with a circle of parchment paper cut to fit in, and butter the paper. Have on hand a roasting pan.<br /><br />2. In the top of a double boiler over hot but not boiling water, melt the chocolate and butter, stirring until smooth. Stir in the coffee and vanilla. Remove the top of the double boiler and wipe the bottom.<br /><br />3. In a large bowl, whisk the eggs, extra yolks, and sugar. Slowly whisk in the chocolate mixture. Whisk in cocoa powder and salt.<br /><br />4. Transfer the batter to the cake pan. Set the cake pan in the roasting pan. Place the roasting pan in the oven. Pour enough warm tap water into the roasting pan to come halfway up the outside of the cake pan.<br /><br />5. Bake the cake for 45 minutes, rotating from front to back halfway through baking, or until the cake is set. Do not let it cook until the top is hard or the cake may dry out.<br /><br />6. Remove the cake pan from the water bath and leave to cool; refrigerate overnight.<br /><br />GLAZE<br />  <br />9  ounces bittersweet chocolate, coarsely chopped or 1 1/2 cups bittersweet chocolate chips <br />3/4  cup (1 1/2 sticks) unsalted butter, cut up <br /><br />1. Run a knife around the edge of the cake to loosen it from the pan. Carefully place the pan in a shallow bowl of hot water (hold the pan so the cake doesn’t get wet). Warm the cake for 2 minutes. Wipe the bottom of the pan. Invert it onto a wire rack. Lift off and discard the parchment paper. If the cake does not release, place the pan in the water for another minute and repeat.<br /><br />2. Set the cake and the wire rack in a rimmed baking sheet. Refrigerate while you prepare the glaze.<br /><br />3. In the top of a double boiler, melt the chocolate and butter, stirring until smooth. Remove the top of the double boiler and wipe the bottom. Cool the glaze for 5 minutes.<br /><br />4. Pour the glaze over the cake. With an offset or rubber spatula, smooth any excess glaze over the cake.<br /><br />5. Refrigerate for 10 minutes or until the glaze sets. Using a metal spatula, loosen the edges of the cake from the wire rack. Transfer to a serving platter. Use a knife dipped in hot water and dried to cut even slices.<br /><br />Go to the Globe site to see the full recipe for the <a href=\"http://www.boston.com/lifestyle/food/articles/2010/03/24/italian_chocolate_almond_torte_recipe/\">Italian Chocolate-Almond Torte</a>. (Pictured below.)<br /><br /><a href=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S6muTBFOfNI/AAAAAAAAALM/fqRUEjeYmqc/s1600/roaches+%26+choc+almond+torte+024.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S6muTBFOfNI/AAAAAAAAALM/fqRUEjeYmqc/s320/roaches+%26+choc+almond+torte+024.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5452080465639800018\" /></a>','Baking for Passover','','publish','open','closed','','baking-for-passover','','','2010-03-24 06:05:00','2010-03-24 06:05:00','',0,'http://www.karolineskitchen.com/80-baking-for-passover',0,'post','',0),(81,3,'2010-03-24 17:00:00','2010-03-24 17:00:00','<a href=\"http://4.bp.blogspot.com/_0mNacsCO8PI/S6pLCSTWLyI/AAAAAAAAALk/m8sETiOHdck/s1600/J%26M++visit+march+10+-+corn+balls+016.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://4.bp.blogspot.com/_0mNacsCO8PI/S6pLCSTWLyI/AAAAAAAAALk/m8sETiOHdck/s320/J%26M++visit+march+10+-+corn+balls+016.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5452252801530212130\" /></a><br />On a recent visit, my mom and I worked on a recipe that she has perfected down to an art form -- clam pizza.  This version is white, but you could add tomatoes if you were so inclined.  Use a jar of clams or shuck your own.  For the cheese topping, we used a blend of mozz, parm, reggiano, and provolone from <a href=\"http://www.luccaravioli.com/\">Lucca Ravioli Co</a>.  St. Louisians have their own similar version called Provel.  Any flavorful white blend will do.  Make your own dough or use a supermarket version.<br /><br />The key is in the heat of oven.  Set the temperature as high as it will go.  Don\'t be shy - trust me.  It also helps if you have a pizza stone or cast iron pan.  For her method, the pizza is assembled on a metal pizza screen.  The stone or cast iron stays in the oven, getting good and raging hot.  Once the pizza is fully assembled, slide the whole thing, screen and all onto the stone.  After baking, remove the entire apparatus.  The stone or cast iron will retain heat and keep your pie warm while you devour the first few slices.<br /><br />Serves 2-4<br /><br />9.5 ounces clams, drained<br />1 teaspoon dried oregano<br />2 cloves garlic, finely chopped<br />2 tablespoons olive oil<br />Flour, for rolling<br />1 pound pizza dough (we used this <a href=\"http://www.eatingwell.com/recipes/whole_wheat_pizza_dough.html\">whole wheat recipe</a>)<br />Salt and pepper, to taste<br />8 ounces \"pizza\" cheese<br />Olive oil, for drizzling<br /><br />1.  In a small bowl, combine the clams, dried oregano, garlic, and olive oil.  Marinate for 20 minutes. (You can do this while the pizza dough is rising if you make your own.)<br />2.  Set the oven at 550 degrees (or as high as your oven will go).  Place your stone or cast iron pan in the oven on the bottom shelf.<br />3.  On a lightly floured surface, roll out the pizza dough to a circle that is 1/2 inch larger than the metal pizza screen.<br />4.  Transfer the dough to the screen.  Gently roll the edges, crimping and sealing as you go, forming the outer crust.<br />5.  Sprinkle the clam mixture over the pizza.  Season with salt and pepper.  Top the pizza with cheese.  Drizzle with olive oil for extra browning.<br />6.  With the pizza on the metal screen, set the whole thing on top of the stone that has been pre-heated in the oven.  Bake for 7-10 minutes or until the cheese is brown and bubbling.  Remove both pans from the oven and allow to cool 5 minutes before serving.','Marcia\'s Clam Pizza','','publish','open','closed','','marcias-clam-pizza','','','2010-03-24 17:00:00','2010-03-24 17:00:00','',0,'http://www.karolineskitchen.com/81-marcias-clam-pizza',0,'post','',2),(82,3,'2010-03-25 20:41:00','2010-03-25 20:41:00','<a href=\"http://3.bp.blogspot.com/_0mNacsCO8PI/S6vK6wMu87I/AAAAAAAAALs/W0i6k5HqvvE/s1600/bbq+1.jpg\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;\" src=\"http://3.bp.blogspot.com/_0mNacsCO8PI/S6vK6wMu87I/AAAAAAAAALs/W0i6k5HqvvE/s320/bbq+1.jpg\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5452674884581651378\" /></a><br />This one\'s been on the to-do list for far too long.  A by product of Quigs\' birthday party prep back in February, this recipe requires many hours on the stove but is well worth the effort!<br /><br />1 large onion, chopped<br />2 large ancho chiles, stems removed<br />7 cloves garlic, crushed<br />3 whole cloves<br />9 allspice berries<br />1 bay leaf<br />1 tablespoon whole black peppercorns<br />1 1/2 cups vinegar(we used cider)<br />1/4 cup molasses<br />1/4 cup honey<br />1 tablespoon cocoa powder<br />1/2 cup date sugar<br />Salt, to taste<br />10 medium tomatoes, chopped<br /><br />1.  In a large, flameproof casserole, combine everything except for tomatoes.  Bring liquid to a boil.  Reduce the heat to a simmer, and cook, stirring often, until the liquid is a thick syrup with large bubbles.<br />2.  Add tomatoes.  Cover, and bring to a boil.  Reduce the heat to a simmer.  Cook, covered, for 10 minutes.<br />3.  Using a potato masher, crush tomatoes.  Reduce heat to low, and cook, stirring often, for 2 hours or until very thick and similar to the consistency of ketchup.<br />4.  In a blender, puree until smooth.  Taste for seasoning, and add more salt if you like.','Barbecue Sauce','','publish','open','closed','','barbecue-sauce','','','2010-03-25 20:41:00','2010-03-25 20:41:00','',0,'http://www.karolineskitchen.com/82-barbecue-sauce',0,'post','',3),(83,3,'2010-03-27 04:53:00','2010-03-27 04:53:00','A few shots from the last day of my birthday celebration...<br /><a href=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S62PqofAoWI/AAAAAAAAAL0/wTAuSKjTbf4/s1600/IMGP9431.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 250px;\" src=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S62PqofAoWI/AAAAAAAAAL0/wTAuSKjTbf4/s320/IMGP9431.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5453172686400299362\" /></a><br />*Waiting in line at Swan Oyster Depot*<br /><br /><a href=\"http://3.bp.blogspot.com/_0mNacsCO8PI/S62QMIh_11I/AAAAAAAAAL8/dgKA3iif43E/s1600/IMGP9435.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://3.bp.blogspot.com/_0mNacsCO8PI/S62QMIh_11I/AAAAAAAAAL8/dgKA3iif43E/s320/IMGP9435.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5453173261938448210\" /></a><br />*Some of the offerings on display in the window*<br /><br /><a href=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S62QnCViyOI/AAAAAAAAAME/71WvBSCD7o0/s1600/IMGP9457.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S62QnCViyOI/AAAAAAAAAME/71WvBSCD7o0/s320/IMGP9457.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5453173724132067554\" /></a><br />*Mikey showing off some west coast oysters*<br /><br /><a href=\"http://1.bp.blogspot.com/_0mNacsCO8PI/S62RFcY02_I/AAAAAAAAAMM/SyIL0simGvU/s1600/IMGP9458.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://1.bp.blogspot.com/_0mNacsCO8PI/S62RFcY02_I/AAAAAAAAAMM/SyIL0simGvU/s320/IMGP9458.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5453174246521232370\" /></a><br />*Combination Louie Salad*<br /><br /><a href=\"http://4.bp.blogspot.com/_0mNacsCO8PI/S62Rcr8iAWI/AAAAAAAAAMU/lTWmbeHDTfE/s1600/IMGP9461.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://4.bp.blogspot.com/_0mNacsCO8PI/S62Rcr8iAWI/AAAAAAAAAMU/lTWmbeHDTfE/s320/IMGP9461.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5453174645834514786\" /></a><br />*Sake tasting at <a href=\"http://www.takarasake.com/\">Takara</a> in Berkeley*<br /><br /><a href=\"http://4.bp.blogspot.com/_0mNacsCO8PI/S62R-5UFJGI/AAAAAAAAAMc/DwhNY9DBaDg/s1600/IMGP9470.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://4.bp.blogspot.com/_0mNacsCO8PI/S62R-5UFJGI/AAAAAAAAAMc/DwhNY9DBaDg/s320/IMGP9470.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5453175233538499682\" /></a><br />*One of my favorite reasons to live in CA - outside Takara*','Fun With Food','','publish','open','closed','','fun-with-food','','','2010-03-27 04:53:00','2010-03-27 04:53:00','',0,'http://www.karolineskitchen.com/83-fun-with-food',0,'post','',0),(84,3,'2010-03-27 16:57:00','2010-03-27 16:57:00','I love sweet stuff, and you probably do, too.  But, the fact of the matter is that as Americans, we consume way too much sugar.  Recently, high fructose corn syrup (the sweetener found in sodas, cookies, candies, and savory items that you wouldn\'t expect) has become the scapegoat for nutritionists, food writers, and bloggers - myself included.  A <a href=\"http://www.cnn.com/2010/HEALTH/03/25/corn.syrup.sugar/\">study</a> done on rats \"proves\" that long term abuse of HFCS is bad for the body, causing increased abdominal weight and more triglycerides in the blood stream.  This is all probably true.  However, similar effects can be said to come from long term consumption of cane sugar and other natural sweeteners.  As much as we all love to rail on HFCS, the truth is we just need to eat less sugar.  Period.','Down With Sugar','','publish','open','closed','','down-with-sugar','','','2010-03-27 16:57:00','2010-03-27 16:57:00','',0,'http://www.karolineskitchen.com/84-down-with-sugar',0,'post','',0),(85,3,'2010-03-30 07:06:00','2010-03-30 07:06:00','Check out this quick <a href=\"http://shine.yahoo.com/channel/health/food-that-can-fix-almost-anything-1098283/#photoViewer=6\">slideshow</a> from Glamour...a great list of foods you should try and eat more of!','Food For Thought...or Health','','publish','open','closed','','food-for-thought-or-health','','','2010-03-30 07:06:00','2010-03-30 07:06:00','',0,'http://www.karolineskitchen.com/85-food-for-thought-or-health',0,'post','',0),(86,3,'2010-03-31 15:15:00','2010-03-31 15:15:00','Check out some fun ways to bring the ballpark to your living room couch in today\'s <a href=\"http://www.boston.com/lifestyle/food/articles/2010/03/31/make_your_own_ballpark_favorites_at_home/\">Boston Globe</a>!  I highly recommend the soft pretzel recipe!<br /><br /><br /><a href=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S7NowR9L1PI/AAAAAAAAAMs/rWfj-OkybXQ/s1600/corn+dog+1.jpg\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S7NowR9L1PI/AAAAAAAAAMs/rWfj-OkybXQ/s320/corn+dog+1.jpg\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5454818752338842866\" /></a><br /><a href=\"http://4.bp.blogspot.com/_0mNacsCO8PI/S7NoD6lbCSI/AAAAAAAAAMk/DB97ATpnltE/s1600/pretzles+013.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;\" src=\"http://4.bp.blogspot.com/_0mNacsCO8PI/S7NoD6lbCSI/AAAAAAAAAMk/DB97ATpnltE/s320/pretzles+013.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5454817990150916386\" /></a><br /><a href=\"http://1.bp.blogspot.com/_0mNacsCO8PI/S7NqQcjm2_I/AAAAAAAAAM0/oMmTK6wqmwc/s1600/J%26M++visit+march+10+-+corn+balls+082.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 229px;\" src=\"http://1.bp.blogspot.com/_0mNacsCO8PI/S7NqQcjm2_I/AAAAAAAAAM0/oMmTK6wqmwc/s320/J%26M++visit+march+10+-+corn+balls+082.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5454820404451793906\" /></a>','Opening Day!','','publish','open','closed','','opening-day','','','2010-03-31 15:15:00','2010-03-31 15:15:00','',0,'http://www.karolineskitchen.com/86-opening-day',0,'post','',0),(87,3,'2010-03-31 15:54:00','2010-03-31 15:54:00','<a href=\"http://4.bp.blogspot.com/_0mNacsCO8PI/S7NyUCByaBI/AAAAAAAAANE/PV0rnWxjz1U/s1600/easter+2.jpg\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://4.bp.blogspot.com/_0mNacsCO8PI/S7NyUCByaBI/AAAAAAAAANE/PV0rnWxjz1U/s320/easter+2.jpg\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5454829262143121426\" /></a><br /><a href=\"http://www.boston.com/lifestyle/food/articles/2010/03/31/bread_loafs_for_the_holiday?mode=PF\">Eggy loaf for the holiday</a><br />By Karoline Boehm Goodnick, Globe Correspondent  |  March 31, 2010<br /><br />An important symbol of the end of Lent and the celebration of the resurrection, this rich, yeasted bread has as many versions as there are denominations of Christianity. In Austria and Germany, bakers produce wreaths known as osterkranz. Italians bake at least five variations, including the Sicilian centerpiece shaped like a crown of thorns; recipes differ with the addition of pine nuts, citrus zest, and candied fruits. Many cultures place dyed eggs in the bread, representing new life and spring’s fertile optimism. In Argentina, Roman Catholics favor rosca, a ring-shaped loaf topped with pastry cream and chocolate.<br /><br />Enlist the children to dye the eggs. Room temperature eggs bleed less, preventing unsightly streaks on the finished loaf. A simple twist resembles traditional braids, yet can be accomplished by a novice. If twisting seems too difficult, try a ring, round loaf, or two strands intersected as a cross.<br /><br /><a href=\"http://www.boston.com/lifestyle/food/articles/2010/03/31/easter_bread_recipe/\">Makes 1 loaf</a><br />  <br />Butter (for the pan) <br />1/2  cup dried fruit, chopped <br />1/4  cup brandy <br />2  teaspoons yeast <br />1  tablespoon plus 1 1/2 teaspoons sugar <br />1/4  cup lukewarm water <br />2  tablespoons butter, softened <br />2  tablespoons milk, heated to warm <br />2  eggs <br />2  cups flour <br />Pinch of salt <br />1/4  teaspoon anise seed <br />Flour (for sprinkling) <br />Oil (for the bowl) <br />3  dyed hard-cooked eggs, at room temperature <br />1  teaspoon water (for egg wash) <br /><br />1. Set the oven at 325 degrees. Butter a rimmed baking sheet.<br /><br />2. In a small pan, combine the dried fruit and brandy. Bring to a boil; set aside.<br /><br />3. In a small bowl, whisk the yeast, 1 1/2 teaspoons sugar, and warm water. Set aside for 5 minutes.<br /><br />4. In a mixer with a dough hook, mix butter, milk, and 1 of the eggs. Add the yeast mixture, and blend. Add 1 1/2 cups flour, the remaining 1 tablespoon sugar, salt, and anise seed. Mix on low speed for 2 minutes.<br /><br />5. Add the remaining 1/2 cup flour and dried fruit mixture. Mix on low speed for 2 to 3 minutes, or until dough begins to form a ball.<br /><br />6. Transfer to a lightly floured surface. Knead for 1 minute, or until dough is smooth.<br /><br />7. Oil a bowl. Add the dough, cover, and set in a warm place to rise for 1 hour, or until doubled in bulk.<br /><br />8. Transfer the dough to a lightly floured surface. Divide the dough into 2 pieces. Roll each piece into a 12-inch strand. Lay the strands side by side, and twist together, securing both ends.<br /><br />9. Place the twisted dough on the baking sheet. Carefully tuck the dyed eggs into the crevice between the strands. Cover with a clean towel. Set in a warm place, and let the dough rise for 45 minutes, or until doubled in size.<br /><br />10. In a small bowl, whisk together the remaining egg and 1 teaspoon water. Gently brush the risen loaf with the egg wash.<br /><br />11. Bake the bread for 30 minutes, rotating from front to back after 15 minutes, or until crust is a deep golden brown.<br /><br />12. Transfer the loaf to a wire rack. Cool for 15 minutes.<br /><br />GLAZE<br />  <br />1/2  cup confectioners’ sugar <br />1  tablespoon lemon juice <br /><br />1. In a small bowl, whisk together the confectioners’ sugar and lemon juice.<br /><br />2. Place the bread and the rack on a baking sheet.<br /><br />3. Using a spoon, drizzle the glaze over the cooled loaf. Leave it to set.<br /><a href=\"http://4.bp.blogspot.com/_0mNacsCO8PI/S7NyTqfAf6I/AAAAAAAAAM8/nJ9fdUmJbmg/s1600/easter+bread.jpg\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://4.bp.blogspot.com/_0mNacsCO8PI/S7NyTqfAf6I/AAAAAAAAAM8/nJ9fdUmJbmg/s320/easter+bread.jpg\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5454829255823228834\" /></a>','Easter Bread','','publish','open','closed','','easter-bread','','','2010-03-31 15:54:00','2010-03-31 15:54:00','',0,'http://www.karolineskitchen.com/87-easter-bread',0,'post','',0),(88,3,'2010-03-31 17:09:00','2010-03-31 17:09:00','<a href=\"http://3.bp.blogspot.com/_0mNacsCO8PI/S7ODAjwT5YI/AAAAAAAAANM/mPZbT_TooAw/s1600/pasta.jpg\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://3.bp.blogspot.com/_0mNacsCO8PI/S7ODAjwT5YI/AAAAAAAAANM/mPZbT_TooAw/s320/pasta.jpg\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5454847619296912770\" /></a><br />Yes, I understand that the above photo is more like spaghetti than lasagne, but we made them on the same day.  And, while the lasagne looked (and tasted, I might add) fantastic, this photo won out.  Surely, you can see why.<br /><br />This dish is a labor of love.  Feel free to incorporate only the \"scratch\" parts that interest you.  For example, if you are much too tired to make pasta, use store-bought, but find the time to make the sauce.  You get the idea.  <br /><br />The pasta recipe below will make about twice as much as you will need for this dish.  You can either cut the recipe in half, or reserve the extra for making ravioli or spaghetti.  It\'s probably better to go for the extra dough since you are already in the process of making pasta.  Dry the noodles by hanging them over a rod, and then store in the freezer.<br /><br />When you assemble the lasagne, don\'t fret too much about the layering.  If I have failed to clearly articulate the idea, just be sure to end with a nice coating of sauce topped with a hearty dose of cheese - that\'s really all that matters!<br /><br /><strong>Tomato Sauce</strong><br /><br />1 tablespoon olive oil<br />5 cloves garlic, finely chopped<br />1 medium onion, chopped<br />1 tablespoon red pepper flakes<br />15 plum tomatoes, cored, halved, and squeezed free of seeds<br />Bouquet garni - sprig of thyme, sprig fresh oregano, 1 dried bay leaf (tied with twine)<br />1 cup red wine<br />Salt and pepper, to taste<br />1/2 bunch basil, finely chopped<br /><br />1.  Set the oven at 400 degrees.  In a large flameproof casserole, heat olive oil over high heat.  Add onion and garlic.  Cook, stirring frequently, for 5 minutes or until the onions start to become tender.<br />2. Add red pepper flakes, toasting for 1 minute to release the aromas.<br />3.  Add tomatoes, bouquet garni, wine, and black pepper.  Bring liquid to a boil.<br />4.  Place the casserole in the oven, and cook for 45 minutes.<br />5.  Stir, breaking up any large chunks.  Season with salt and pepper.  Remove and discard bouquet garni.  Stir in basil.<br /><br /><strong>Roasted Eggplant</strong><br /><br />2 medium eggplants<br />Olive oil, for drizzling<br />Salt and pepper, to taste<br /><br />1.  Make sure the oven is still set at 400 degrees.  Remove the top and bottom of each eggplant; discard.  Cut both into 1/2 inch slices.<br />2.  Place a wire cooling rack on a baking sheet.  Lay out the slices of eggplant (it\'s ok if they overlap slightly).  Drizzle with olive oil and season with salt and pepper.<br />3.  Bake for 25 minutes or until tender.<br /><br /><strong>Ricotta</strong><br /><br />6 1/4 cup skim milk<br />1 cup plain goat\'s milk yogurt (ok to sub cow\'s milk)<br />1 3/4 cup heavy cream<br />1 tablespoon vinegar<br />1 teaspoon salt<br />1 tablespoon chopped fresh oregano<br />1 egg, lightly beaten<br />1/4 cup parmesan cheese<br /><br />1.  In a large pot, slowly bring milk, yogurt, cream, vinegar, and salt to a boil.  Boil lightly for 2 minutes or until you can see visible curds forming.<br />2.  Spoon the curds into a fine mesh strainer lined with cheesecloth.  Pour the remaining liquid over the curds.  Wrap the cheesecloth around the ricotta and squeeze to drain.  Place a weighted object over the top and leave to drain for 30 minutes.<br />3.  Stir in oregano, egg, and parmesan.<br /><br /><strong>Whole Wheat Pasta</strong><br /><br />3 cups whole wheat pasta<br />1 cup all purpose flour<br />4 eggs<br />3/4 cup water<br />2 tablespoons olive oil<br />Pinch salt<br />Flour, for kneading<br /><br />1.  In a stand mixer fitted with a dough hook, combine all of the ingredients.  Mix on medium speed for 3 to 4 minutes or until the dough forms a ball.<br />2.  Turn the dough out onto a lightly floured surface.  Knead for a minute or 2, or until the surface of the dough is smooth.  Cover with plastic, and let it rest 10 minutes.<br />3.  Using a pasta roller or a rolling pin, cut the dough into sections and roll to a paper thin consistency.  (On our machine, this was #5, with 7 being the thinnest.)  Cut the rolled dough into 12 pieces that are 3 inches by 9 inches.  As you complete them, lay the pieces on a plate with waxed paper or parchment between each layer.<br /><br /><strong>Lasagne assembly</strong><br /><br />Olive oil, for greasing<br />2 cups mozzarella<br />1/4 cup parmesan cheese<br /><br />1.  Set the oven to 350.  Grease a 9x9 baking pan.  <br />2.  Begin by spooning 1/5 of the tomato sauce into the pan, spreading it to the edges.  Top the sauce with three pieces of pasta, laid side by side to form a complete layer.  Sprinkle 1/4 of the ricotta and some mozzarella on top of the pasta.  Lay approximately 5 slices of eggplant across the cheese.  Begin again with the sauce, and repeat until the pan is full.  You should have 5 layers of sauce, 4 layers of pasta, 4 layers of ricotta, and 3 layers of eggplant.  You will not use a fourth layer of eggplant, instead ending with sauce and the remaining mozzarella.  Sprinkle the parmesan over the top.<br />3.  Bake for 40 minutes, or until the sauce is bubbling and the cheese is golden and crunchy.<br />4.  Cool 5 minutes before slicing.','Lasagna - The Old School Way','','publish','open','closed','','lasagna-the-old-school-way','','','2010-03-31 17:09:00','2010-03-31 17:09:00','',0,'http://www.karolineskitchen.com/88-lasagna-the-old-school-way',0,'post','',2),(89,3,'2010-04-02 00:00:00','2010-04-02 00:00:00','Here\'s the thing about unprocessed foods.  They mold...or rot...or ferment (in a bad way).  I\'m currently in the process of pouring my moldy goat milk yogurt down the drain since I\'ve been too busy to keep my kitchen properly stocked and rotated.  Aaargh!<br />Signed,<br />Annoyed in San Francisco<br /><br />(P.S.  Props to anyone who gets the non-nutritive cereal varnish reference.)','Non-nutritive Cereal Varnish','','publish','open','closed','','non-nutritive-cereal-varnish','','','2010-04-02 00:00:00','2010-04-02 00:00:00','',0,'http://www.karolineskitchen.com/89-non-nutritive-cereal-varnish',0,'post','',0),(90,3,'2010-04-07 16:33:00','2010-04-07 16:33:00','<a href=\"http://1.bp.blogspot.com/_0mNacsCO8PI/S7y2MT5pzlI/AAAAAAAAANU/Bip27B_7ZM0/s1600/adobo+%26+beef+stew+046.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://1.bp.blogspot.com/_0mNacsCO8PI/S7y2MT5pzlI/AAAAAAAAANU/Bip27B_7ZM0/s320/adobo+%26+beef+stew+046.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5457437171082972754\" /></a><br /><a href=\"http://www.boston.com/lifestyle/food/articles/2010/04/07/braised_beef_raises_profile_of_stew_and_baked_ziti/\">Braised beef raises profile of stew and baked ziti</a><br />By Karoline Boehm Goodnick, Globe Correspondent  |  April 7, 2010<br /><br />All kinds of complex braised beef dishes have crept into the vast American recipe box. Sometimes the occasion calls for simplicity. This retro stew starts with beef chuck, a large, inexpensive cut with plenty of marbling, which softens by long, slow cooking. Brown pieces of the beef, stir in celery, onions, and tomato paste, and simmer gently. Instead of adding potatoes to the pot, roast red potatoes separately so you have a crisp texture to accompany the dish. Set aside some of the stew and finish the rest with a sprinkling of green peas.<br /><br />The unadorned stew lends itself to the beginnings of a hearty Italian meat sauce. Canned tomatoes are the foundation of this ragu. Add body with tomato paste (you’ll have some left over from the stew). While the sauce bubbles, cook a pot of ziti. Layer the sauce and pasta with creamy ricotta and a mozzarella/Parmesan combo, which bakes into a golden crunchy crust. The transformation turns an American standard into a casserole any nonna would be proud to serve.<br /><br /><a href=\"http://www.boston.com/lifestyle/food/articles/2010/04/07/recipe_for_beef_stew_with_roast_potatoes/\"><strong>Beef stew with roast potatoes</strong></a><br />Serves 4 with leftovers<br /><br />POTATOES<br />  <br />4  red potatoes, each cut into 8 wedges <br />1  teaspoon dried rosemary <br />1  tablespoon olive oil <br />Salt and pepper, to taste <br /><br />1. Set the oven at 350 degrees. Have on hand a rimmed baking sheet.<br /><br />2. In a large bowl, toss the potatoes, rosemary, olive oil, salt, and pepper. Tip the potatoes out onto the sheet.<br /><br />3. Roast them for 45 minutes or until the potatoes are tender.<br /><br />BEEF<br />  <br />4  pounds beef chuck, cut into 1-inch pieces <br />1/4  cup flour <br />Salt and pepper, to taste <br />2  tablespoon vegetable oil <br />6  stalks celery, chopped <br />1  onion, chopped <br />3  tablespoons tomato paste <br />1 3/4  cups water <br />1  cup frozen peas <br /><br />1. In a large bowl, toss the beef, flour, salt, and pepper.<br /><br />2. In a large flameproof casserole, heat 1 tablespoon of the oil over high heat. Working in small batches, brown several pieces of the beef for 3 minutes on a side. Transfer to a plate. Brown the remaining beef the same way. Remove all the meat from the pan.<br /><br />3. Add the remaining 1 tablespoon olive oil. When it is hot, add the celery and onion. Cook, stirring often, for 5 minutes, or until the vegetables soften.<br /><br />4. Stir in the tomato paste. Add water and return the beef to the pan. Bring the mixture to a boil. Lower the heat to medium and cover the pan. Cook, stirring occasionally, for 1 hour and 15 minutes or until the meat is tender when pierced with a fork. (Set aside 2 cups of the meat and sauce for baked ziti).<br /><br />5. Stir the peas in the remaining mixture in the pan. Cook, stirring occasionally, for 5 minutes. Taste for seasoning. Serve with the potatoes.<br /><br /><a href=\"http://www.boston.com/lifestyle/food/articles/2010/04/07/recipe_for_baked_ziti/\"><strong>Baked ziti</strong></a><br />April 7, 2010<br /><br />Serves 4<br /><br />Vegetable oil (for the dish) <br />1  tablespoon vegetable oil <br />1  onion, chopped <br />3  cloves garlic, finely chopped <br />1/2  cup tomato paste <br />1  can (14.5 ounces) diced tomatoes <br />3/4  cup water <br />1  teaspoon dried oregano <br />2  cups leftover beef stew, meat cut into shreds <br />Salt and pepper, to taste <br />1  pound dried ziti  <br />1  pound fresh ricotta <br />4  ounces shredded mozzarella <br />1/2  cup grated Parmesan <br /><br />1. Set the oven at 375 degrees. Lightly oil a 9-by-13-inch baking dish.<br /><br />2. In a medium saucepan, heat the oil over high heat. Add onion and garlic. Cook, stirring often, for 5 minutes or until the onion softens. Stir in the tomato paste.<br /><br />3. Add the tomatoes, water, oregano, and beef stew. Bring to a boil, lower the heat to medium, and cook, stirring occasionally, for 10 minutes. Remove from the heat. Taste for seasoning and add salt and pepper.<br /><br />4. Bring a large pot of salted water to a boil. Add the ziti and cook, stirring often, for 10 minutes or until pasta is tender but still has some bite. Drain the pasta into a colander.<br /><br />5. Pour about 1/3 of the tomato sauce into the baking dish. Add 1/2 the pasta, dot with 1/2 the ricotta and 1/3 of the mozzarella.<br /><br />6. Add 1/3 of the sauce, the remaining pasta, the remaining ricotta and 1/3 of the mozzarella.<br /><br />7. Add the remaining sauce, the remaining mozzarella, and the Parmesan.<br /><br />8. Bake for 30 minutes or until the cheese is brown and the mixture is bubbling at the edges. Let the dish settle for 5 minutes before serving.<br /><br /><a href=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S7y2yNrznMI/AAAAAAAAANc/trVy6TKxW6s/s1600/poor+man%27s+lasagne+009.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S7y2yNrznMI/AAAAAAAAANc/trVy6TKxW6s/s320/poor+man%27s+lasagne+009.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5457437822249311426\" /></a>','Beef Stew to Baked Ziti','','publish','open','closed','','beef-stew-to-baked-ziti','','','2010-04-07 16:33:00','2010-04-07 16:33:00','',0,'http://www.karolineskitchen.com/90-beef-stew-to-baked-ziti',0,'post','',1),(91,3,'2010-04-14 16:18:00','0000-00-00 00:00:00','This week\'s Boston Globe holds a collection of stories about great food finds in unexpected locations.  Of course, I was','Great Food Where You Least Expect It','','draft','open','closed','','','','','2010-04-14 16:18:00','0000-00-00 00:00:00','',0,'http://www.karolineskitchen.com/?p=91',0,'post','',0),(92,3,'2010-04-14 16:20:00','2010-04-14 16:20:00','<a href=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S8XvDIFKboI/AAAAAAAAANk/iZjqNKThPIY/s1600/san+juan+trip+085.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;\" src=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S8XvDIFKboI/AAAAAAAAANk/iZjqNKThPIY/s320/san+juan+trip+085.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5460032960244379266\" /></a><br />This week\'s <a href=\"http://www.boston.com/lifestyle/food/specials/surprisemeals/\">Boston Globe</a> contains a collection of stories detailing surprise food finds in very unexpected locales.  Of course, I was champing at the bit to share my lunch consumed at an <a href=\"http://www.boston.com/lifestyle/food/articles/2010/04/14/a_good_meal_unexpected_in_san_juan_argentina/\">Argentinean gas station</a> (see below, also).  I\'ve often found myself saying that I only eat McDonald\'s in foreign countries when I am experiencing palate fatigue from the strange food, and I long for something comforting.  I hate to admit it, but McDonald\'s french fries fit the bill -- apparently <a href=\"http://www.boston.com/lifestyle/food/articles/2010/04/14/a_good_meal_unexpected_in_hong_kong/\">Lane Turner</a> feels the same way about the Golden Arches.  The <a href=\"http://www.boston.com/lifestyle/food/articles/2010/04/14/a_good_meal_unexpected_in_schwarzwald_germany_southern_bavaria/\">German tale</a> takes me back to a high school trip that I took with my friend and her father.  After 3 weeks of all the schnitzel, spaetzle and beer I could put away, I had gained 15 pounds!  The <a href=\"http://www.boston.com/lifestyle/food/articles/2010/04/14/a_luckless_vegetarian_tries_to_go_meatless_in_the_eastern_bloc/\">blurb on Vienna</a> and some of the former Eastern Block reminds me of the woes of vegetarians traveling in meat-centric societies like Europe or Argentina.  And, finally, <a href=\"http://www.boston.com/lifestyle/food/articles/2010/04/14/a_good_meal_unexpected_in_wood_county_wis/\">Turner\'s second entry</a> where he regales the glory of fire-roasted bologna in the forest makes me think of a weekend trip to the Gold Coast of Spain.  Two friends and I (spending the semester abroad) had splurged and rented a room at a 5-star hotel.  Having blown our entire budget on lodging, we trudged to grocery store to dig up some cheap eats.  We came back with American cheese, a loaf of bread, and a handle of Polish vodka - the best cheese sandwich I ever ate!<br /><br /><strong>High-taste fuel</strong><br />By Karoline Boehm Goodnick, Globe Correspondent  |  April 14, 2010<br /><br />SAN JUAN, Argentina — We had hired a driver for the day, as was our custom. The mountain roads twist and turn and we were there to taste wine. Other than wineries, San Juan is a sleepy town in the northwest, not far from the Chilean border. Argentines had told us that nothing much happens here. We went anyway. The air conditioning inside the car was a welcome reprieve from the sweltering heat. Our driver, despite his Mercedes, was unkempt with wavy, wild hair and a worn red T-shirt. We asked him to take us somewhere for a good lunch. He whipped left and took off without a word.<br /><br />He pulled into a YPF (Fiscal Petroleum Fields) service station. Maybe he needed to fill up? Then he motioned to the roadside restaurant beside the station.<br /><br />Inside it was refreshingly icebox cold. Argentines have a national obsession with super chilled beer. We brushed past racks offering regional wines and sought out the tap. In this scorching heat, nothing less than a pitcher of clean, light Quilmes, the local brew, could quench our thirst. At the counter, we flipped through the plastic menu book. We were surprised to see so many Mexican dishes and even though we were curious about the burritos, we weren’t curious enough to order them. We opted instead for the local specialties and headed for a table.<br /><br />A few minutes later, a waitress brought napkins and flatware. We sipped the delicious beer. Then she brought a basket of bread with aioli and marinated garlic, then a salad, piled with fire-engine-red tomatoes and crisp iceberg, dressed with oil and vinegar.<br /><br />Then our entrees: milanesas de pollo, a cousin of chicken schnitzel and an Argentine specialty. This version came with a head of roasted garlic and peach chutney. The french fries were standard and good, accompanied by hash browns. There was also a sunny-side up egg, the yolk soft and runny, which made a dipping sauce for both fries and chicken.<br /><br />We peeked through the blinds into the glaring sun and the whirling dust. Surrounded by absolute nothingness in a very unremarkable gas station, we were dining well.','Great Food Where You Least Expect It','','publish','open','closed','','great-food-where-you-least-expect-it','','','2010-04-14 16:20:00','2010-04-14 16:20:00','',0,'http://www.karolineskitchen.com/92-great-food-where-you-least-expect-it',0,'post','',0),(93,3,'2010-04-17 20:02:00','2010-04-17 20:02:00','<a href=\"http://4.bp.blogspot.com/_0mNacsCO8PI/S8oZiD1fcvI/AAAAAAAAANs/-FTpAn510wI/s1600/J%26M++visit+march+10+-+corn+balls+041.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://4.bp.blogspot.com/_0mNacsCO8PI/S8oZiD1fcvI/AAAAAAAAANs/-FTpAn510wI/s320/J%26M++visit+march+10+-+corn+balls+041.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5461205571076059890\" /></a><br />Gazpacho is one of my favorite summer time treats.  Savored with a crisp white wine under the heat of a blazing sun -- could there be anything better?  Recent research also tells me that it pairs magnificently with a grilled cheese sandwich.<br /><br />I realize that it is not yet summer (wishful thinking, I guess), even though today in sunny CA it is breezy and in the 70s - the kind of weather from which young romances blossom.  The reason that I am posting this recipe unseasonably early is that I am prepping for a class that I will be teaching with Chef Becca Alonzi of <a href=\"http://www.facebook.com/pages/San-Francisco-CA/Seasonal-Elegance-Culinary-Service/329093760820#!/pages/San-Francisco-CA/Seasonal-Elegance-Culinary-Service/329093760820?v=info\">Seasonal Elegance Catering</a>.  Beginning in June, Becca and I will be molding young minds (and hands) at <a href=\"http://www.celsiusandbeyond.com/\">Celsius and Beyond Summer Camp</a>.  Becca is the real mastermind behind the project, and I will be assisting her one day a week on Bread Day!  Although gazpacho is not bread per se, it is derived from a tried and true method of using up dried out, crusty bread.  So, there you have it.  Tuck this one away in your virtual recipe box, and pull it out as soon as the sun begins to warm your neck of the world -- keeping the wine for yourself, of course, not the kids!<br /><br />Gazpacho<br />Makes 1 Gallon<br /><br />(Chop the veggies roughly.  There is no need for perfection here since all will end up whirring in the blender.)<br /><br />4 slices stale bread, chopped<br />10 tomatoes, cored and chopped<br />2 green bell peppers, stemmed, seeded and chopped<br />1 cucumber, chopped<br />1 red onion, chopped<br />2 cloves garlic, smashed<br />1/4 cup vinegar<br />1/2 cup olive oil<br />1/2 cup water<br />Salt and pepper, to taste<br />1/2 cucumber, peeled and finely chopped (for garnish)<br /><br />1.  In a large bowl, combine all ingredients except for cucumber garnish.<br />2.  Working in small batches, blend the soup in a food processor until smooth.<br />3.  With a food mill or a fine mesh sieve, strain the soup.<br />4.  Taste for seasoning, and add more salt and pepper, if you like.  Garnish with cucumbers.  Serve ice cold.','Gazpacho','','publish','open','closed','','gazpacho','','','2010-04-17 20:02:00','2010-04-17 20:02:00','',0,'http://www.karolineskitchen.com/93-gazpacho',0,'post','',0),(94,3,'2010-04-17 21:56:00','2010-04-17 21:56:00','There are few things that my brother loved as a child more than Kozy Shack Rice Pudding and Tapioca Pudding. I wasn\'t quite so fanatic, but I was known to sneak a spoonful or two from time to time. Ok, so maybe I ate the whole container. Who asked you? Anyway, last week, I was testing recipes. The recipe called for 5 cups cooked rice. I thought to myself, \"Hmmm...I wonder how much raw rice that is...\" I dumped 5 cups raw rice into the pot -- knowing that it would give me more than I wanted, but certain to have enough. Just between us, I made more rice than New Jersey has landfills. Since I abhor the idea of throwing out perfectly edible food, I got to thinking. Mmmmm....rice pudding. (For the record, I made so much rice that I also made a batch of <a href=\"http://www.boston.com/lifestyle/food/articles/2010/03/17/sunday_supper__more_congee_with_the_pork_adobo_leftovers/\">congee</a>.)<br /><br />Now, rice pudding at the core isn\'t exactly healthy. Still, a co-worker presented me with an interesting thought. First, I made it. I know what I put in it. I controlled the process, and I attempted to use somewhat healthier alternatives. Yet, something that I have failed to consider until this point is that the actual process of making food - rice pudding, in this case - is keeping me active and up off the couch. If my fridge were stocked with Kozy Shack (as delicious as it may be), it would be world\'s easier to curl up under an afghan on the couch and put away the whole container without even the thought of exertion. I do, however, give you permission to lounge on the sofa, enjoying every last grain of your homemade rice pudding.<br /><br />Rice Pudding<br />Serves 4<br /><br />We chose basmati rice because of its lower glycemic index level. We also used date sugar, instead of cane sugar, for the same reason. Skim milk and heavy cream were what dairy we had on hand when the idea came to us. Feel free to use any combination of milk, cream etc that you have in your fridge. So that you are better informed than I was, 1 cup raw rice equals about 2 cups cooked rice!<br /><br />1/4 cup currants<br />2 tablespoons brandy<br />4 cups cooked basmati rice<br />2 cups skim milk<br />1/2 cup heavy cream<br />Pinch salt<br />1/2 cup date sugar<br />1 vanilla bean, scraped<br />Pinch cinnamon<br /><br />1. In a small bowl, plump currants with brandy for 20 minutes.<br />2. In a large flameproof casserole, combine all ingredients. Bring liquid to a boil. Simmer for 5 minutes. Serve warm or chilled - but, I think it\'s best right out of the pot.','Rice Pudding','','publish','open','closed','','rice-pudding','','','2010-04-17 21:56:00','2010-04-17 21:56:00','',0,'http://www.karolineskitchen.com/94-rice-pudding',0,'post','',2),(95,3,'2010-04-18 00:07:00','2010-04-18 00:07:00','My mom\'s favorite jelly-making technique involves the microwave, a touch of sugar, seasonally appropriate fruit, a large Pyrex measuring bowl, and some plastic wrap.  A quick zap and it\'s ready to be slathered on the nearest piece of freshly baked bread.  Since I haven\'t owned a microwave since college, I had to go old school on my rhubarb.  This method isn\'t quite as fast, but it\'s pretty darn simple.  <br /><br />Agave nectar is lower on the glycemic index and is therefore better for those who need to monitor their sugar intake.  Use a smaller piece of ginger if you prefer a more subtle flavor.  Adding the strawberries halfway through the cooking process keeps the flavors bright and improves the otherwise lackluster texture.  This is a fairly loose jelly; use 1/4 cup water if you prefer a denser schmear.<br /><br />Rhubarb Jelly<br />Makes 3 pints<br /><br />9 large stalks rhubarb, ends trimmed and roughly chopped<br />1 piece (1/2 inch) ginger, finely chopped<br />1/2 cup water<br />3/4 cup agave nectar<br />Pinch of salt<br />1 pint strawberries, hulled and roughly chopped<br /><br />1.  In a flameproof casserole, combine all ingredients except strawberries.  Bring the liquid to a boil.  Reduce to a simmer.  Cook, stirring frequently, for 15 minutes.<br />2.  Stir in the strawberries.  Cook, stirring frequently, for an additional 10 minutes, or until strawberries are mostly broken down.  (The jelly will be sort of thick, but it will continue to thicken as it cools.)<br />3.  Pour into jars.  Store in the refrigerator.','Rhubarb Jelly','','publish','open','closed','','rhubarb-jelly','','','2010-04-18 00:07:00','2010-04-18 00:07:00','',0,'http://www.karolineskitchen.com/95-rhubarb-jelly',0,'post','',2),(96,3,'2010-04-21 16:32:00','2010-04-21 16:32:00','<a href=\"http://4.bp.blogspot.com/_0mNacsCO8PI/S88sny0bGkI/AAAAAAAAAN0/S14MA5-Pllg/s1600/ming+fried+rice+1.jpg\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://4.bp.blogspot.com/_0mNacsCO8PI/S88sny0bGkI/AAAAAAAAAN0/S14MA5-Pllg/s320/ming+fried+rice+1.jpg\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5462633935191874114\" /></a><br />An unveiling of one of the many reasons that the blog has been a little neglected in recent weeks...  The <a href=\"http://www.boston.com/lifestyle/food/articles/2010/04/21/celebrity_chefs_and_the_commander_in_chief_are_calling_for_better_school_lunches_but_success_includes_making_children_comfortable_cooking_good_food/\">Boston Globe </a>put together an article which continues to shed light on the disastrous state of our national diet and school lunch programs.  The basis of the article is chef Jamie Oliver\'s notion that every person in the country should have a set of 10 (or so) recipes that they know how to cook.  If this were the case, we, as a nation, would be far less dependent on fast-food, processed foods, and non-nutritious food-like substances.  <br /><br /><a href=\"http://4.bp.blogspot.com/_0mNacsCO8PI/S88soax1b2I/AAAAAAAAAN8/EwfPEqobSQw/s1600/didi%27s+lasagna+1.jpg\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://4.bp.blogspot.com/_0mNacsCO8PI/S88soax1b2I/AAAAAAAAAN8/EwfPEqobSQw/s320/didi%27s+lasagna+1.jpg\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5462633945918435170\" /></a><br />With this idea in mind, The Boston Globe sought out 10 basic recipes from Boston area chefs.  Some are <a href=\"http://www.boston.com/lifestyle/food/articles/2010/04/21/recipe_for_butternut_spinach_lasagna/\">vegetarian</a>, <a href=\"http://www.boston.com/lifestyle/food/articles/2010/04/21/recipe_for_flank_steak/\">some meat</a>, some <a href=\"http://www.boston.com/lifestyle/food/articles/2010/04/21/recipe_for_steamed_mussels_with_yucca_fries/\">shellfish</a>, others <a href=\"http://www.boston.com/lifestyle/food/articles/2010/04/21/recipe_for_herb_crusted_halibut/\">fish</a>.  These are straight-forward recipes, which run the full gamut of ingredients, and on the whole are fairly healthy.  Besides supporting this idea wholeheartedly, I have a special vested interest in this group of recipes: I tested them all!  Might I say that many are quite delicious.  If you are thinking about eating out tonight or ordering a pizza, maybe you should reconsider.  Choose a recipe - most won\'t take you longer than 30 minutes to prepare -- and then pat yourself on the back for a job well done while you savor the fruits of your labor.<br /><br /><a href=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S88so9hRJvI/AAAAAAAAAOE/2PCOMcsUqNQ/s1600/revised+veg+soup+1.jpg\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 208px;\" src=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S88so9hRJvI/AAAAAAAAAOE/2PCOMcsUqNQ/s320/revised+veg+soup+1.jpg\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5462633955244189426\" /></a>','Don\'t Let Lunch Flunk','','publish','open','closed','','dont-let-lunch-flunk','','','2010-04-21 16:32:00','2010-04-21 16:32:00','',0,'http://www.karolineskitchen.com/96-dont-let-lunch-flunk',0,'post','',1),(97,3,'2010-05-05 16:00:00','2010-05-05 16:00:00','Food rule number 39 in <a href=\"http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=food+rules\">Michael Pollan\'s new manual for the eater </a>summarizes a great deal of what we are trying to accomplish with this blog.  He writes, <strong>\"Eat all the junk food you want as long as you cook it yourself.\"</strong>  The idea behind this is that if you are forced to make the cookie from scratch, get out the deep fryer, locate the long forgotten ice cream maker you received as a wedding gift, and then clean up the mess following the whole project, you will embark on the endeavors less often.  Putting in the time and effort to make treats for yourself means that you will only indulge occasionally - a perfectly healthy way to live.  When you don\'t feel like cranking out a layer cake, snack on an apple, dried fruits, nuts, or dark chocolate.  It\'s not quite the same, but your body becomes accustomed to the more subtle sweetness found in nature.  After a while, you really do want only a mouth full.','Food Rules','','publish','open','closed','','food-rules','','','2010-05-05 16:00:00','2010-05-05 16:00:00','',0,'http://www.karolineskitchen.com/97-food-rules',0,'post','',1),(98,3,'2010-05-06 15:44:00','2010-05-06 15:44:00','<a href=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S-LnmGHNccI/AAAAAAAAAOM/jrMMtwmyaPs/s1600/Broiled+Cheese+Sandwich+with+Bacon,+Tomato+Soup,+Whipped+Cream+Garnish.jpg\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 252px; height: 320px;\" src=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S-LnmGHNccI/AAAAAAAAAOM/jrMMtwmyaPs/s320/Broiled+Cheese+Sandwich+with+Bacon,+Tomato+Soup,+Whipped+Cream+Garnish.jpg\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5468187539243102658\" /></a><br />With all the hoopla of my mom\'s milestone birthday celebration and a dear friend\'s bachelorette party/shower, I neglected to post my work that appeared in last week\'s Boston Globe.  This article was a milestone of its own: my first lead story!  Through a serious amount of digging, I was able to unearth quite a lot of information about the history of this dynamic duo.  Today, there are chefs across the country doing really fun stuff with this comfortable, old standby.  Be sure to click on the link below; there are a few great pics of the pairing - including an ad from Velveeta dating back to the 1950s.  Plus, the site displays several <a href=\"http://www.boston.com/lifestyle/food/articles/2010/04/28/recipe_for_grilled_vermont_cheddar_sandwiches/\">variations on the grilled cheese theme</a>.<br /><br /><a href=\"http://www.boston.com/lifestyle/food/articles/2010/04/28/grilled_cheese_and_tomato_soup_make_a_comeback/\">Soup and Sandwich 2.0</a><br /><br />It has all the qualities of classic comfort food: a steaming mug of sweet tomato soup served with a sandwich of melting cheese inside slices of golden buttery toast. Moms have been presenting grilled cheese sandwiches to happy children for decades.<br /><br />Once relegated to kitchen tables, school cafeterias, lunch counters, and diners, this satisfying combo is making a comeback in popular culture and high-end restaurants, and is poised to become the new mac and cheese. Slices of processed cheese and ordinary white bread have been replaced by farmstead favorites and chewy or rich loaves. The top lunchtime seller at Woodward in the Ames Hotel consists of thick brioche, comté and Gruyere cheeses, tomato, and applewood smoked bacon. For dipping or slurping there’s a side of fresh tomato soup. “The brioche sops it up nicely,’’ says executive chef Mark Goldberg. At the gastropub Garden at the Cellar, Iggy’s dense pullman is grilled with Vermont cheddar, and at Restaurant Dante, every Tuesday night you can order a different $2 grilled Italian-inspired cheese sandwich. Owner Dante de Magistris says, “I love all types of food, but crunchy bread and oozy cheese is crazy satisfying.’’<br /><br />Rick Katz sees a similar response. At Picco, diners indulge in Clear Flour’s sourdough bread slathered with a five-cheese mornay sauce, filled with cheddar and brushed with butter. “We offer more interesting panini,’’ says the South End restaurateur, “but none sell as well as grilled cheese.’’<br /><br />Some say that the young renegade chefs of the last decade who wanted to stamp a menu with their own imprint brought the old-fashioned dish back in the limelight. Others credit celebrity chef Thomas Keller. In 1999, he described a grilled farmhouse cheddar and Early Girl tomato consomme in “The French Laundry Cookbook.’’ He describes it as “a dish straight out of American childhood, refined into haute cuisine.’’<br /><br />If Keller is indeed the source of the updated classic, he’s spawned a host of food trucks and eateries across the country. San Francisco residents Tiffany Lam and Alex Rando operate a weekly street cart they call Toasty Melts, which offers seven variations and notifies customers of their whereabouts via Twitter (the most popular is ABC — apple, bacon, and cheddar). Instead of soup, Lam makes tomato sauce, which patrons use for dipping. Ohio is home to both Tom + Chee (a booth in Cincinnati’s Fountain Square) and Melt Bar & Grilled in Cleveland, where a tattoo of the restaurant’s grilled cheese logo earns patrons a 25 percent discount for life. Portland, Ore., has the Grilled Cheese Grill, a food stand where patrons dine at picnic tables or in a school bus. In Los Angeles, you can find the Grilled Cheese Truck, where hot weather calls for tomato soup shooters instead of soup in mugs.<br /><br />All are playing to an audience primed to enjoy the duo. Americans consume an estimated 2 billion grilled cheese sandwiches every year, often with a serving of tomato soup. In its most iconic form, it is simply two slices of white bread, one slice of American cheese, a pat of butter, and a can of Campbell’s condensed tomato soup thinned with milk or water.<br /><br />The combination is a post-World War II phenomenon, but both go back centuries. Winchester food historian Barbara Haber thinks it may have nomadic roots. “I picture ancient shepherds toasting chunks of bread and cheese over an open fire,’’ she writes in an e-mail. In the 18th and 19th centuries, Englishmen dined on baked cheese sandwiches. In “The Queen Cookery Books’’ series, S. Beaty-Pownall describes a popular technique in London at the turn of the 20th century: “Cut slices from some rich cheese, about one-third of an inch thick, and place these between slices of brown bread and butter . . . set these sandwiches in the oven and serve at once.’’<br /><br />The British were not the only fans of gooey cheese and crisped bread. Jacky Robert, the French-born chef and owner of Petit Robert Bistro restaurants, describes the origins of croque-monsieur, which he was raised on. “A croque was a traditional way to serve old bread in Provence by dipping it in egg and herb,’’ he writes in an e-mail, then it was “pan fried to give a crunch.’’ The dish, called croque, was topped with ham and comte cheese in the early 1900s. When a waiter served it to an elegant gentleman, he would say, “Voici votre croque, monsieur.’’ (Here is your croque, sir.)<br /><br />Tomato soup had a rockier entry into culinary annals. The red fruits, once believed to be poisonous, gained popularity in European kitchens in the 19th century and in the fashionable cream soups of the time.<br /><br />Enter Campbell’s Soup Co., based in New Jersey and originally known as the Joseph Campbell Preserve Co. John T. Dorrance developed the formula for condensed soups in 1897; tomato soup was among the original five offerings. The idea was that homemakers needed only a can of water to thin the soup for serving. Lighter cans were cheaper to ship.<br /><br />Around the same time, James L. Kraft, frustrated by the short shelf life of the cheese he peddled, turned it into “processed’’ cheese, which sustained soldiers in both world wars and was sold to the public in the 1920s as Kraft American Cheese. It was not until the 1940s that a growing fondness for sandwiches inspired a pre-sliced version of the cheese. Another 25 years passed before Kraft marketed individually wrapped singles. Wonder Bread unburdened homemakers who had to slice their own loaves by introducing packaged sliced bread in 1925.<br /><br />Soldiers arrived home from war with a taste for processed foods. Lynne Olver of www.foodtimeline.org writes, “Government issue cookbooks tell us World War II Navy cooks broiled hundreds of ‘American cheese filling sandwiches,’ ’’ which she describes as “economical, easy to make, [and] met government nutrition standards.’’<br /><br />The transition to the home front was easy. “These sandwiches were open-faced and usually made with prepackaged grated ‘American’ cheddar cheese,’’ Olver writes. “It wasn’t long before school cafeterias and other institutional kitchens followed suit. The usual accompaniment? Tomato soup.’’<br /><br />Taking note of the trend, Campbell’s and Kraft began joint ads in the 1950s. Velveeta’s suggested, “to make the sandwiches into a main dish, serve them in hot, condensed tomato soup.’’ Company cookbooks emerged with serving suggestions. Campbell’s published “Modern Meal Planning With Soup,’’ wherein an open-faced, broiled cheese sandwich with bacon is partnered with tomato soup. Campbell’s representative John Faulkner calls it “a natural marketing opportunity.’’<br /><br />Today, Facebook lists more than six pages for grilled cheese and/or tomato soup, some with over 300,000 fans. Medway native Tim Walker founded the Grilled Cheese Invitational in Los Angeles in 2003. The contest is held each year in April. At last week’s competition, 300 contestants and 8,000 spectators gathered to celebrate the “healing power of the combination of grilled cheese and tomato soup.’’ Walker’s favorite when he’s feeling “frilly’’ begins with slices from an olive loaf sandwiched with cave-aged Gruyere and caramelized onions. He describes it as a sandwich that makes you “push away from the table.’’<br /><br />Lunch counters, of course, have remained loyal to the soup and sandwich pair. At Silvertone in Downtown Crossing, 60 percent of diners order tomato soup and grilled cheese. General manager Mary Palmer grew up on it in Rochester, N.Y. “We had to walk to school, and even though it was only about four blocks away, we’d be frozen by the time we got home.’’ They took off their wet clothes and mittens and sat down to soup and sandwiches.<br /><br />Boston native Sol Sidell, owner of South Street Diner, has been grilling cheese for 14 years. His version uses American cheese and Italian bread. He offers the combo most of the day, and grilled cheese on its own 24/7. Sidell’s memories are also of the bitter cold, when he’d be offered his mom’s warming lunch of soup and grilled cheese.<br /><br />“You can be the richest or the poorest person in the world and still enjoy it,’’ says Sidell. “It reminds you of where you came from.’’<br /><br />(The photo above is from the 1960s, provided by Campbell\'s Soup Co.)','Grilled Cheese and Tomato Soup','','publish','open','closed','','grilled-cheese-and-tomato-soup','','','2010-05-06 15:44:00','2010-05-06 15:44:00','',0,'http://www.karolineskitchen.com/98-grilled-cheese-and-tomato-soup',0,'post','',0),(99,3,'2010-05-06 16:03:00','2010-05-06 16:03:00','<a href=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S-Lrn5YK8VI/AAAAAAAAAOc/4_6yBVLGnb4/s1600/roast+turkey+dinner+015.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S-Lrn5YK8VI/AAAAAAAAAOc/4_6yBVLGnb4/s320/roast+turkey+dinner+015.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5468191968230830418\" /></a><br />Also from Boston Globe on April 28, 2010...<br /><br />A boneless turkey breast will give you all the glory of a roasted centerpiece, but keep calories down. Add some vegetables to the roasting pan, and you have a grand meal without much effort. Begin by roasting the vegetables without the turkey. This may seem counterintuitive but the breast will cook in a jiffy. You will get beautiful results — moist, juicy poultry — by using a meat thermometer. If it’s languishing in the bottom of your utensil drawer, now’s the time pull it out.<br /><br />Save some sliced meat for the famous French croque-madame; it’s a croque-monsieur, made with Gruyere cheese and highly seasoned ham, with an egg on top. In this version, turkey replaces ham; butter-smeared toast and a rich mornay sauce still make the dish plenty rich. And serve it with knives and forks; this isn’t finger food.<br /><br />Once the cheese sauce is prepared, keep it warm (it thickens as it cools and loses its velvety consistency). Spoon the sauce over the golden sandwiches and slide them under the broiler. Don’t go away; they will brown in seconds. The defining element is a sunny-side up egg, placed delicately on top so the yolk stays intact. The egg takes the sandwich from a simple monsieur to a decadent madame. <br /><br /><a href=\"http://www.boston.com/lifestyle/food/articles/2010/04/28/roast_turkey_breast_with_root_vegetables/\">Roast turkey breast with root vegetables</a><br />Serves 4 with leftovers<br /><br />2 medium turnips, cut into large wedges <br />2 small parsnips, cut into large wedges <br />2 shallots, halved <br />5 small red potatoes, cut into large wedges <br />Olive oil (for sprinkling) <br />Salt and pepper, to taste <br />3 pound boneless turkey breast <br />1/2 cup white wine or water <br />3 sprigs fresh thyme, leaves chopped <br /><br />1. Set the oven at 350 degrees. In a large roasting pan, combine the turnips, parsnips, shallots, and potatoes. Sprinkle with olive oil, salt, and pepper.<br /><br />2. Roast the root vegetables for 30 minutes.<br /><br />3. Remove the pan from the oven, and stir the vegetables. Set the turkey breast in the center. Sprinkle with olive oil, salt, pepper, and thyme. Pour the wine or water onto the root vegetables.<br /><br />4. Return the pan to the oven. Continue roasting for 45 minutes or until a meat thermometer inserted into the center of the turkey registers 160 degrees. (Total roasting time is 1 hour and 15 minutes.)<br /><br />5. Remove the pan from the oven and let it rest in a warm place for 5 minutes. The meat temperature will rise to 165 degrees.<br /><br />6. Transfer the turkey to a cutting board. Remove any strings or mesh bag from the meat. Cut the meat into slices. (Set aside 4 slices for the sandwiches.) Serve the turkey with root vegetables and any juices in the pan.<br /><br /><a href=\"http://www.boston.com/lifestyle/food/articles/2010/04/28/turkey_croque_madames/\">Turkey croque-madames</a><br />Serves 4<br /><br />SAUCE<br /><br />2 tablespoons butter <br />2 tablespoons flour <br />2/3 cup milk <br />1 ounce Gruyere, grated ( 1/2 cup)  <br />Pinch grated nutmeg <br />Salt and pepper, to taste <br /><br />1. In a skillet, bring several inches of hot water to a boil. In a small saucepan over medium-low heat, melt butter. Whisk in flour. Cook, stirring often, for 3 minutes.<br /><br />2. Slowly whisk in milk. Bring the mixture to a boil. Lower the heat to medium-low and stir in the Gruyere. Season with salt, pepper, and nutmeg. Set the saucepan in the skillet to keep warm.<br /><br />SANDWICH<br /><br />3 tablespoons butter, at room temperature  <br />8 slices sandwich bread <br />4 slices leftover turkey breast <br />2 ounces Gruyere, grated (1 cup) <br />Salt and pepper, to taste <br />4 eggs <br /><br />1. Turn on the broiler. Have on hand 2 large skillets with ovenproof handles.<br /><br />2. Lay out 4 slices of bread. Divide the turkey and Gruyere evenly among them. Season lightly with salt and pepper. Cover each with a slice of bread. Lightly butter top sides of the sandwiches. (Use 1 tablespoon now and 1 tablespoon later on the other side.)<br /><br />3. Over medium heat, heat the skillets. Place 2 sandwiches, buttered sides down, in each skillet. Cook for 4 minutes or until golden on the bottom, pressing the tops lightly with a metal spatula. Butter the tops. Flip the sandwiches to cook the other side, pressing lightly, or until the undersides are golden.<br /><br />4. Remove the sauce from the water; wipe the bottom. Spoon sauce over each sandwich, dividing it evenly. Place the skillets under the broiler and cook for 1 to 2 minutes or until the sauce is browned in spots and bubbling. Set aside in a warm place.<br /><br />5. In a large nonstick skillet over medium heat, melt the remaining 1 tablespoon of butter. Crack the eggs, one at a time, into a bowl, then tip them into the skillet. Cook 3 minutes, or until the whites are set but the yolks are still runny. If you prefer a firmer yolk, cook for 1 minute more. Sprinkle with salt and pepper.<br /><br />6. Using a wide metal spatula, slide 1 egg on top of each sandwich. <br /><br /><a href=\"http://3.bp.blogspot.com/_0mNacsCO8PI/S-LrSrSEPHI/AAAAAAAAAOU/6pEWT_6xNPA/s1600/croque+028.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 232px;\" src=\"http://3.bp.blogspot.com/_0mNacsCO8PI/S-LrSrSEPHI/AAAAAAAAAOU/6pEWT_6xNPA/s320/croque+028.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5468191603669875826\" /></a>','Roast Turkey Breast and Croque Madames','','publish','open','closed','','roast-turkey-breast-and-croque-madames','','','2010-05-06 16:03:00','2010-05-06 16:03:00','',0,'http://www.karolineskitchen.com/99-roast-turkey-breast-and-croque-madames',0,'post','',0),(100,3,'2010-05-08 03:12:00','2010-05-08 03:12:00','<a href=\"http://4.bp.blogspot.com/_0mNacsCO8PI/S-TaEEbVh-I/AAAAAAAAAOk/a6wnoxp-aiU/s1600/the+farm+013.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 229px;\" src=\"http://4.bp.blogspot.com/_0mNacsCO8PI/S-TaEEbVh-I/AAAAAAAAAOk/a6wnoxp-aiU/s320/the+farm+013.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5468735610977355746\" /></a><br />In Chicago, we lived in an itsy-bitsy studio. It was the bargain of the year at only $585 per month; divide that by two, and you\'ve got the deal of the decade! (In case you were wondering, I also walked uphill both ways in the snow to get to work.)  Boston gave us a garden apartment - which is just the fancy real estate term for the cramped space next to the boiler, laundry facilities, and trash.  They throw in a bunch of steaming, clanging pipes and very little sunlight for no additional charge.  But, now, we live in sunny CA, and for the first time in our married lives, we have an outdoor space!  Hooray!  We\'ve taken total advantage of the situation and covered every square inch with potted plants.  The babies (no, we don\'t have pets, and we don\'t have human offspring) are leafy greans including mesclun, watercress, thyme, oregano, basil, lavender, rosemary, sage, mint, cilantro, parsley, hot peppers, tomatoes, marigolds, and nasturtiums.  Our green thumbs are not yet tried and true, but we\'re jumping in with both feet!  The cool San Francisco seabreeze might provide obstacles to a bumper tomato crop, but we\'re hoping that the Mission sunshine will move things along in the right direction.  It\'s difficult to remember not to water desert natives like sage and the succulents while the poor, dehydrated mint wilts in the other corner.  Chives sprouted from seeds, but <em>Golden Gate Gardening</em> informed us that it could take up to two years for a substantial crop.  No worries, though, we already have one embryonic tomato!  I\'m looking forward to regular herb harvesting and the day to come when I can slice into a homegrown tomato.  Even if nothing else comes of it, the daily nurturing is soothing; peeking through the window at our crops puts a smile on my face every time.','Another Step in the Process','','publish','open','closed','','another-step-in-the-process','','','2010-05-08 03:12:00','2010-05-08 03:12:00','',0,'http://www.karolineskitchen.com/100-another-step-in-the-process',0,'post','',0),(101,3,'2010-05-12 16:12:00','2010-05-12 16:12:00','<a href=\"http://3.bp.blogspot.com/_0mNacsCO8PI/S-rXCiwUirI/AAAAAAAAAOs/qeLvZAhbjrQ/s1600/roasted+shrooms+022.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://3.bp.blogspot.com/_0mNacsCO8PI/S-rXCiwUirI/AAAAAAAAAOs/qeLvZAhbjrQ/s320/roasted+shrooms+022.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5470421136084077234\" /></a><br /><a href=\"http://www.boston.com/lifestyle/food/articles/2010/05/12/recipe_for_roasted_mushrooms_with_spring_garlic/\">Roasted mushrooms with spring garlic</a><br />May 12, 2010<br /><br />Serves 4<br /><br />Spring yields an abundance of mushrooms, including morels and porcini. Choose an assortment for this dish, chopping them into an array of shapes. Add mild spring garlic, also known as green garlic, plucked from the ground before the bulb has a chance to develop, and chop the tops, too.<br /><br />2  teaspoons olive oil <br />1  bell pepper, chopped  <br />5  stalks green garlic, chopped <br />1  pound mixed mushrooms, roughly chopped <br />Salt and black pepper, to taste <br />2  teaspoons crushed red pepper  <br />1/2  cup water <br />4  thick slices bread, toasted <br /><br />1. Set the oven at 350. In an ovenproof skillet, heat the oil over high heat. Add bell pepper, garlic, mushrooms, salt, and black pepper. Cook, stirring, for 3 minutes. Stir in red pepper and water. Transfer the skillet to the oven. Cook for 15 minutes.<br /><br />2. Taste for seasoning and add salt and pepper, if you like. Spoon mushrooms over bread.','Spring Mushrooms','','publish','open','closed','','spring-mushrooms','','','2010-05-12 16:12:00','2010-05-12 16:12:00','',0,'http://www.karolineskitchen.com/101-spring-mushrooms',0,'post','',0),(102,3,'2010-05-12 16:31:00','2010-05-12 16:31:00','<a href=\"http://4.bp.blogspot.com/_0mNacsCO8PI/S-rZIdbauHI/AAAAAAAAAO0/K2s7MM_Gv1E/s1600/the+farm+005.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;\" src=\"http://4.bp.blogspot.com/_0mNacsCO8PI/S-rZIdbauHI/AAAAAAAAAO0/K2s7MM_Gv1E/s320/the+farm+005.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5470423436756695154\" /></a><br />Last week, we had a small fiesta in honor of Cinco de Mayo.  It only seemed fitting given the ethnicity of the majority of our neighbors.  We don\'t claim to be experts on their cuisine, but we certainly have a good time trying.  A few margaritas and even more Negra Modelos washed down our meal of grilled snapper, jicama/cucumber salad, grilled nopales (hence the photo above in which Ben is removing the spines of the cactus), and the quintessential chips with guac.  The super easy salsa verde recipe below made a great addition to the fish tacos.  You could also pair it with enchiladas, chilaquiles, or schmear it on a good old American burger.<br /><br />Salsa Verde<br />Makes 2 cups<br /><br />4 large or 10 tiny tomatillos<br />1/4 cup green hot sauce (Try El Yucateco if you don\'t want to make your own)<br />1/2 avocado<br />1 scallion, chopped<br />1 clove garlic<br />1/4 cup water<br />1 tablespoon chopped cilantro<br />salt and pepper, to taste<br /><br />1.  In a pot of salted, boiling water, blanch tomatillos for 4 minutes or until tender.  Drain.<br />2.  Combine all ingredients in blender.<br />3.  Puree until smooth.  Taste for seasoning, and add more salt and pepper, if you like.','Salsa Verde','','publish','open','closed','','salsa-verde','','','2010-05-12 16:31:00','2010-05-12 16:31:00','',0,'http://www.karolineskitchen.com/102-salsa-verde',0,'post','',2),(103,3,'2010-05-19 15:50:00','2010-05-19 15:50:00','<a href=\"http://3.bp.blogspot.com/_0mNacsCO8PI/S_QKjs3iRvI/AAAAAAAAAO8/ylbflEMWgGE/s1600/photo+shoot+9.9.9+074.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://3.bp.blogspot.com/_0mNacsCO8PI/S_QKjs3iRvI/AAAAAAAAAO8/ylbflEMWgGE/s320/photo+shoot+9.9.9+074.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5473011055617787634\" /></a><br /><a href=\"http://www.boston.com/lifestyle/food/articles/2010/05/19/parmesan_clams_recipe/\">Parmesan Clams from the Boston Globe 5.19.10</a><br /><br />Serves 4<br /><br />In Chile, where this popular dish is called machas a la parmigiana, you’ll find it made with Pacific razor clams. New England littlenecks make a fine substitute. Although Parmesan and shellfish seem an unlikely pair, the results are delectable. Steam the bivalves open, and then thicken the juices with a little cornstarch to maintain the briny sea flavors and balance the richness of the cheese. Here, the cheese is a combination of Asiago and Parmesan. The clams combine elements of the Mediterranean and the Pacific. Serve this appetizer before big bowls of pasta dinner or as part of a barbecue.<br />  <br />3  tablespoons white wine <br />1  clove garlic, finely chopped <br />1  tablespoon olive oil <br />18  littleneck clams <br />1  tablespoon water <br />1  teaspoon cornstarch <br />Juice of 1/2 lemon <br />Salt and pepper, to taste <br />3/4  cup grated Asiago cheese <br />1/2  cup grated Parmesan cheese <br />2  tablespoons finely chopped parsley <br /><br />1. Turn on the broiler. Have on hand a 12-inch baking dish.<br /><br />2. In a large pot, bring the wine, garlic, and olive oil to a boil. Add the clams and cover with the lid. Steam clams for 5 minutes or until they just begin to open.<br /><br />3. Using a slotted spoon, remove clams from the liquid and set aside until cool enough to handle.<br /><br />4. Stir the water and cornstarch until smooth. Whisk the cornstarch mixture and lemon juice into the clam cooking liquid and cook, stirring, for 1 minute or until it thickens. Taste for seasoning and add salt and pepper.<br /><br />5. Snap off and discard the top of each clam shell. Loosen the clam meat from the other shell, but do not remove it. Set the clams in the dish.<br /><br />6. Add a spoonful of cooking liquid to each clam. In a bowl, mix the Asiago and Parmesan cheeses. Top the clams with grated cheese.<br /><br />7. Broil the clams, checking them often, for 5 minutes or until the cheese is golden brown and bubbly. Sprinkle with parsley.','Machas!!!','','publish','open','closed','','machas','','','2010-05-19 15:50:00','2010-05-19 15:50:00','',0,'http://www.karolineskitchen.com/103-machas',0,'post','',0),(104,3,'2010-05-19 16:08:00','2010-05-19 16:08:00','<a href=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S_QNVmPd00I/AAAAAAAAAPE/z7keQk-N9tM/s1600/pecan+lemon+cookies+004.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 237px; height: 320px;\" src=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S_QNVmPd00I/AAAAAAAAAPE/z7keQk-N9tM/s320/pecan+lemon+cookies+004.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5473014111855825730\" /></a><br /><br /><a href=\"http://www.boston.com/lifestyle/food/articles/2010/05/19/lemon_pecan_butter_cookies/\">Lemon-pecan butter cookies</a><br /><br />I styled these cookies a while back, and I\'ll have you know that they are irresistable.  Many times, we pawn off the results of styling or recipe testing on unsuspecting neighbors or friends like Suzan and Bryan.  Other times, the temptation to scarf down the entire batch before the goodies even have a chance of being transported is far too great.  This was one of those times, and I am sad to say that after popping 6 in my mouth while shooting the photo, I promptly dumped the rest into the trash.  Willpower has never been my forte.  The cakey treats remind me of my grandmother\'s pecan crescents, but they aren\'t as cloyingly sweet - probably due to the addition of lemon.  The best part is that they are surprisingly simple -- a great project to get husbands and kids into the kitchen! (Although, in many of my friends\' homes, it is the women who need the call of an easy recipe to invite them into a room of the house rarely entered!)  Click on the link to view the recipe in full.','Lemon-Pecan Butter Cookies','','publish','open','closed','','lemon-pecan-butter-cookies','','','2010-05-19 16:08:00','2010-05-19 16:08:00','',0,'http://www.karolineskitchen.com/104-lemon-pecan-butter-cookies',0,'post','',0),(105,3,'2010-05-19 16:32:00','2010-05-19 16:32:00','<a href=\"http://4.bp.blogspot.com/_0mNacsCO8PI/S_QUt-L6isI/AAAAAAAAAPM/Vh1HbZhvXwk/s1600/chix+cacciatore+013.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 235px;\" src=\"http://4.bp.blogspot.com/_0mNacsCO8PI/S_QUt-L6isI/AAAAAAAAAPM/Vh1HbZhvXwk/s320/chix+cacciatore+013.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5473022227181636290\" /></a><br /><a href=\"http://www.boston.com/lifestyle/food/articles/2010/05/19/sunday_supper_chicken_cacciatore_and_stromboli/\">These dishes pull chicken legs in different directions</a><br />By Karoline Boehm Goodnick, Globe Correspondent  |  May 19, 2010<br /><br />Chicken legs are often overlooked in favor of their leaner counterpart, boneless, skinless breasts. Legs have more flavor and usually cost much less pound for pound. For this dish, choose leg quarters, which means the legs and thighs are attached. Simmer them in a quick cacciatore, and while the dish is bubbling away in the oven, put on a pot of rice. Ladle the sauce over the rice, and top each portion with a leg. Pour a glass of Chianti, set aside some of the chicken for tomorrow, and settle in for a nice meal.<br /><br />Stromboli is Philadelphia’s answer to the calzone, an Italian treat made by forming a half moon with pizza dough and filling it with traditional pizza toppings. Typically loaded with mozzarella and pepperoni, stromboli is shaped more like a burrito than a calzone. Start by stretching pizza dough with your hands (you don’t have to make it; many markets and pizza shops sell the dough by the pound), taking care not to tear any holes. Once the dough grows to a size that no longer seems manageable, set it on a baking sheet, and continue stretching until it fills the pan.<br /><br />Mix leftover, shredded, chicken and cacciatore sauce with bottled barbecue sauce and mozzarella. Mound the filling in the center of the dough and seal it. Brush with an egg wash so the top browns. Once the stromboli bakes, let it cool for a few minutes. If you slice it too hot, the pieces will not hold together. Don’t fret over minor blowouts; simply tuck the filling back inside with a spoon. Serve with a salad, so you get nutrition plus comfort. <br /><br /><a href=\"http://www.boston.com/lifestyle/food/articles/2010/05/19/chicken_cacciatore_recipe/\">Chicken cacciatore</a><br /><br />Serves 4 with leftovers <br /><br />Serve this old-fashioned Italian-American dish with rice.<br /><br />1  tablespoon canola oil <br />1  large onion, sliced <br />2  bell peppers, cored and sliced <br />3  cloves garlic, chopped <br />Salt and black pepper, to taste <br />1  teaspoon dried oregano <br />1  can (28 ounces) diced tomatoes <br />10  green olives, pitted and chopped <br />1/2  cup white wine <br />1/2  cup water <br />6  chicken leg quarters <br /><br />1. Set the oven at 350 degrees. In a large flameproof casserole, heat canola oil over medium heat. Add onion, bell peppers, garlic, salt, and black pepper. Cook, stirring often, for 5 minutes, or until vegetables soften.<br /><br />2. Stir in oregano, tomatoes, olives, wine, and water. Bring liquid to a boil. Remove pan from heat.<br /><br />3. Sprinkle chicken legs with salt and pepper. Place the legs in the pan, skin side up, leaving the skin exposed.<br /><br />4. Bake for 1 hour and 20 minutes or until the chicken is brown and pulling away from the bone. Reserve 1 cup of sauce and 2 whole legs for the stromboli.<br /><br /><a href=\"http://www.boston.com/lifestyle/food/articles/2010/05/19/chicken_stromboli_recipe/\">Chicken stromboli</a><br /><br />Serves 4<br /><br />Pizza dough is sold by the pound. You can buy good commercially made dough in many markets and pizza shops.<br />  <br />Olive oil (for the pan) <br />2  whole cooked chicken legs, skinned and shredded <br />1  cup leftover cacciatore sauce <br />1/2  cup barbecue sauce <br />1  cup shredded mozzarella <br />Salt and pepper, to taste <br />1  pound pizza dough <br />1  egg, beaten with 1 tablespoon water (for egg wash) <br /><br />1. Set the oven at 400 degrees. Oil a large rimmed baking sheet.<br /><br />2. Remove the skin and bones from the legs. Shred the meat and transfer to a large bowl. Add the cacciatore and barbecue sauces, mozzarella, salt, and pepper.<br /><br />3. Begin to stretch the pizza dough in your hands, holding it above the counter. When you can’t stretch it anymore, set it in the pan, and continue stretching the dough until it fills the pan completely.<br /><br />4. Place the chicken mixture in a long thin lengthwise mound down the center of the dough, leaving a 1-inch border at the ends. Fold over the edges of dough on both short sides.<br /><br />5. Fold the closest edge of the dough over the filling. Using a pastry brush, brush the egg mixture on the dough.<br /><br />6. Roll the encased filling away from you toward the top of the pan, so the stromboli seam is now on the bottom.<br /><br />7. Brush the entire stromboli with egg wash and sprinkle with salt and pepper. Cut three shallow diagonal slits on top of the dough making sure not to cut all the way through the dough.<br /><br />8. Bake for 30 minutes or until the top is golden brown and the filling is bubbly through the holes.<br /><br />9. Remove from the oven, and set aside for 10 minutes. Slice with a serrated knife.<br /><br /><a href=\"http://4.bp.blogspot.com/_0mNacsCO8PI/S_QVbASpNmI/AAAAAAAAAPU/5nxofvwKxXg/s1600/stromboli+002.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 244px;\" src=\"http://4.bp.blogspot.com/_0mNacsCO8PI/S_QVbASpNmI/AAAAAAAAAPU/5nxofvwKxXg/s320/stromboli+002.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5473023000840844898\" /></a>','Chicken Cacciatore/ Barbecue Chicken Stromboli','','publish','open','closed','','chicken-cacciatore-barbecue-chicken-stromboli','','','2010-05-19 16:32:00','2010-05-19 16:32:00','',0,'http://www.karolineskitchen.com/105-chicken-cacciatore-barbecue-chicken-stromboli',0,'post','',0),(106,3,'2010-05-19 20:52:00','2010-05-19 20:52:00','We all know they\'re convenient, but studies continue to show that canned food is just not good for long term health.  The first <a href=\"http://www.cnn.com/2010/HEALTH/04/20/salt.guidelines/index.html?eref=rss_topstories&utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+rss%2Fcnn_topstories+%28RSS%3A+Top+Stories%29&utm_content=Yahoo%21+Mail\">article</a> you might want to read discusses the need for FDA regulation on sodium levels in processed foods - known to heighten heart health concerns related to high blood pressure. (Thank you, Mike, for sharing this link with me.)<br /><br />The <a href=\"http://www.healthday.com/Article.asp?AID=639231\">second</a> is a call to ban the use of hazardous BPAs, found in the lining of metal cans. (Thank you, Shaun, for bringing this one to my attention.)  Better off just stopping by the produce market on the way home from work...','Canned goods','','publish','open','closed','','canned-goods','','','2010-05-19 20:52:00','2010-05-19 20:52:00','',0,'http://www.karolineskitchen.com/106-canned-goods',0,'post','',0),(107,3,'2010-05-20 23:58:00','0000-00-00 00:00:00','','Sweet Pickle Relish','','draft','open','closed','','','','','2010-05-20 23:58:00','0000-00-00 00:00:00','',0,'http://www.karolineskitchen.com/?p=107',0,'post','',0),(108,3,'2010-05-26 20:27:00','2010-05-26 20:27:00','<a href=\"http://1.bp.blogspot.com/_0mNacsCO8PI/S_2EiHdhCPI/AAAAAAAAAPc/IUGZW5NF2aI/s1600/ibc+5.jpg\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 237px;\" src=\"http://1.bp.blogspot.com/_0mNacsCO8PI/S_2EiHdhCPI/AAAAAAAAAPc/IUGZW5NF2aI/s320/ibc+5.jpg\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5475678443605657842\" /></a><br /><br /><a href=\"http://www.boston.com/lifestyle/food/articles/2010/05/26/icebox_cake/\">Icebox Cake</a> from Boston Globe May 26, 2010<br /><br />So good you\'ll keep a spoon next to the fridge, shamelessly reaching in for another bite every time you walk by...which you will do on purpose, without reason to actually enter the kitchen...','Icebox Cake','','publish','open','closed','','icebox-cake','','','2010-05-26 20:27:00','2010-05-26 20:27:00','',0,'http://www.karolineskitchen.com/108-icebox-cake',0,'post','',0),(109,3,'2010-05-26 20:33:00','2010-05-26 20:33:00','<a href=\"http://3.bp.blogspot.com/_0mNacsCO8PI/S_2G3zEMXUI/AAAAAAAAAPk/qOO6G52Rx5Q/s1600/panzanella+008.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 224px;\" src=\"http://3.bp.blogspot.com/_0mNacsCO8PI/S_2G3zEMXUI/AAAAAAAAAPk/qOO6G52Rx5Q/s320/panzanella+008.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5475681015111114050\" /></a><br />This could be the best salad that I have ever eaten...no lie...I wouldn\'t falsify such a grandiose statement.  Try it, and let me know if you disagree.  P.S. It is best when washed down with a glass of chianti on a lazy Sunday (or Thursday, if you will) afternoon. (P.S. Did I mention how terribly easy it is to throw together?)<br /><br /><a href=\"http://www.boston.com/lifestyle/food/articles/2010/05/26/recipe_for_panzanella_the_traditional_italian_salad/\">Panzanella</a><br />The Boston Globe, May 26, 2010<br /><br />Serves 6<br /><br />The traditional Italian salad panzanella was born from the need to use up stale bread. Some versions call for soaking the loaf in water. It’s more luxurious to rub a crusty baguette with olive oil and garlic and grill the pieces for a few minutes, lending smoky notes to the finished bowl of arugula, tomatoes, and red onion. For a pretty presentation, choose multicolored cherry tomatoes.<br />  <br />1  baguette, halved lengthwise <br />5  tablespoons olive oil <br />Salt and pepper, to taste <br />3 cloves garlic, halved <br />1/2  pint cherry tomatoes in mixed colors, quartered <br />2  large tomatoes, cut into wedges <br />1  small red onion, thinly sliced <br />1  bunch fresh arugula, stems trimmed <br />1/3  cup chopped fresh basil <br />1/4  cup balsamic vinegar <br />4  ounces fresh goat cheese, crumbled <br /><br />1. Light a charcoal grill and wait for the coals to turn gray or set a gas grill to medium.<br /><br />2. Brush the baguette with 3 tablespoons of olive oil and sprinkle with salt and pepper.<br /><br />3. Grill the baguette for 2 minutes on a side or until crisp and slightly charred. Remove bread from grill and rub with garlic cloves. Tear into bite-sized pieces.<br /><br />4. In a large bowl, combine grilled bread, cherry and regular tomatoes, onion, arugula, basil, vinegar, and 2 tablespoons olive oil. Sprinkle with salt and pepper. Toss gently.<br /><br />5. Divide the salad among 6 plates and sprinkle with goat cheese.','Panzanella','','publish','open','closed','','panzanella','','','2010-05-26 20:33:00','2010-05-26 20:33:00','',0,'http://www.karolineskitchen.com/109-panzanella',0,'post','',0),(110,3,'2010-05-26 20:48:00','2010-05-26 20:48:00','<a href=\"http://4.bp.blogspot.com/_0mNacsCO8PI/S_2J0phmQcI/AAAAAAAAAPs/cjcrA9n_8Mg/s1600/grilled+eggplant+020.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://4.bp.blogspot.com/_0mNacsCO8PI/S_2J0phmQcI/AAAAAAAAAPs/cjcrA9n_8Mg/s320/grilled+eggplant+020.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5475684259545366978\" /></a><br /><a href=\"http://www.boston.com/lifestyle/food/articles/2010/05/26/recipe_for_eggplant_roll_ups/\">Eggplant roll-ups</a><br />May 26, 2010<br /><br />Serves 6<br /><br />These roll-ups can either start the meal or accompany the main course at a barbecue. Create long, wide planks by slicing the eggplant lengthwise, then grill and fill with roasted red peppers and mozzarella. Roasted red peppers are available in jars at many markets, but it takes only a few minutes to grill your own. Blacken the skins completely so they come off easily when cool. Serve these on their own or accompanied by pasta and garnished with pesto or a favorite marinara and a sprinkle of fresh herbs.<br /><br />3  red bell peppers <br />2  large eggplants, trimmed and sliced 1/4inch thick lengthwise <br />3  tablespoons olive oil <br />Salt and pepper, to taste <br />1  tablespoon balsamic vinegar <br />8  ounces mozzarella, cut into thick matchsticks <br /><br />1. Light a charcoal grill and wait for the coals to turn gray; mound them in the center of the grill. Or set a gas grill to medium-high. Have on hand a rimmed baking sheet and toothpicks.<br /><br />2. Place red peppers over the hottest part of the grill. Roast for 15 minutes, turning often, or until charred. Transfer to a bowl, cover, and set aside for 20 minutes.<br /><br />3. On baking sheet, arrange 1 layer of eggplant. Brush with oil, and sprinkle with salt and pepper. Turn the slices, and repeat on the other side. Continue on all the slices.<br /><br />4. Grill the eggplant for 2 minutes on a side or until they are tender and charred. Return the eggplant to the baking sheet; set aside.<br /><br />5. Remove and discard the skins, seeds, and stems from the red peppers. Slice the peppers into thin strips. In a small bowl, combine the peppers with vinegar, salt, and pepper.<br /><br />6. Lay the eggplant slices on a work surface with the widest end facing you. Place several strips of red pepper and a few pieces of mozzarella across the widest part of the eggplant. Roll the eggplant around the filling; secure with a toothpick. Repeat with the remaining slices.<br /><br />7. Set the roll-ups on a cool grill. Cover and cook for 3 minutes or until the cheese melts.','Eggplant Roll-ups','','publish','open','closed','','eggplant-roll-ups','','','2010-05-26 20:48:00','2010-05-26 20:48:00','',0,'http://www.karolineskitchen.com/110-eggplant-roll-ups',0,'post','',1),(111,3,'2010-05-26 22:23:00','2010-05-26 22:23:00','<a href=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S_2g97gf2CI/AAAAAAAAAP0/55kfgMDkLe0/s1600/strawberry+pie+012.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S_2g97gf2CI/AAAAAAAAAP0/55kfgMDkLe0/s320/strawberry+pie+012.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5475709707758852130\" /></a><br />Nothing makes me happier than external validation...More proof that our crazed ideas about \"un-processed\" eating and home gardening are on par with the great minds of the food and health industries???  The cover of <a href=\"http://forecast.diabetes.org/\">Diabetes Forecast</a> magazine (published by the American Diabetes Association)features the following headlines: \"Homemade!  Food tastes best when you do it yourself!\" and \"Grow it.  Got Sunlight? Get Gardening!\"   Good food, good health; you\'re in control! <br /><br />(Yes, I do see the irony in posting a whopping slice of strawberry pie alongside an article giving a nod to DIABETES Forecast magazine, but, heck.  I made it myself!)','Validation','','publish','open','closed','','validation','','','2010-05-26 22:23:00','2010-05-26 22:23:00','',0,'http://www.karolineskitchen.com/111-validation',0,'post','',0),(112,3,'2010-05-27 03:11:00','2010-05-27 03:11:00','<a href=\"http://1.bp.blogspot.com/_0mNacsCO8PI/S_3jIVuceXI/AAAAAAAAAP8/RDdgNPGu05Q/s1600/crops+002.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://1.bp.blogspot.com/_0mNacsCO8PI/S_3jIVuceXI/AAAAAAAAAP8/RDdgNPGu05Q/s320/crops+002.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5475782454362798450\" /></a><br /><a href=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S_3jgt3gd5I/AAAAAAAAAQE/IlMU6SLfslo/s1600/crops+009.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 188px;\" src=\"http://2.bp.blogspot.com/_0mNacsCO8PI/S_3jgt3gd5I/AAAAAAAAAQE/IlMU6SLfslo/s320/crops+009.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5475782873160120210\" /></a><br />Tonight is a monumental night in the Boehm-Goodnick \"unprocessed\" house...we harvested our first non-herb crops! (Yes, folks, that\'s right, it\'s the little things.)  Thanks to the Berkeley based urban mushroom farming venture BTTR (Back To The Roots), we grew pearl oyster mushrooms in our bedroom! (They require little light, and it is our shadiest spot.  I promise you that we don\'t have some kind of sick mushroom fetish.)  <a href=\"http://www.bttrventures.com/\">BTTR</a> uses recycled coffee grounds from <a href=\"http://www.peets.com/fvpage.asp?rdir=1&\">Peet\'s</a>  - claiming to divert 7000 pounds of grounds from landfills weekly -- instead using them as the \"soil\" for the fungus.  10 days with daily misting and voila, a hefty bunch of meaty shrooms.<br /><br />We gave the fungi a quick toss with olive oil, salt and pepper and popped them in the oven for a few minutes.  Then, we spooned them over a bed of mesclun lettuce harvested from the farm on the deck.  All in all, a fabulously unprocessed meal.<br /><br /><a href=\"http://3.bp.blogspot.com/_0mNacsCO8PI/S_3j2jTJSyI/AAAAAAAAAQM/vBGTWX0tBmo/s1600/crops+016.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://3.bp.blogspot.com/_0mNacsCO8PI/S_3j2jTJSyI/AAAAAAAAAQM/vBGTWX0tBmo/s320/crops+016.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5475783248280374050\" /></a>','Before &amp; After','','publish','open','closed','','before-after','','','2010-05-27 03:11:00','2010-05-27 03:11:00','',0,'http://www.karolineskitchen.com/112-before-after',0,'post','',1),(113,3,'2010-06-04 18:18:00','2010-06-04 18:18:00','<a href=\"http://1.bp.blogspot.com/_0mNacsCO8PI/TAlD8iOzNYI/AAAAAAAAAQU/KwhfC9DnqoU/s1600/kels+cake.jpg\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://1.bp.blogspot.com/_0mNacsCO8PI/TAlD8iOzNYI/AAAAAAAAAQU/KwhfC9DnqoU/s320/kels+cake.jpg\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5478985128933012866\" /></a><br />Congratulations to my dear friends, Kelsea and Ryan, who tied the knot last weekend!  It was an honor to be a part of their big day as a bridesmaid and a baker!  Love you both!','Wedding Bells','','publish','open','closed','','wedding-bells','','','2010-06-04 18:18:00','2010-06-04 18:18:00','',0,'http://www.karolineskitchen.com/113-wedding-bells',0,'post','',0),(114,3,'2010-06-06 16:13:00','2010-06-06 16:13:00','<a href=\"http://4.bp.blogspot.com/_0mNacsCO8PI/TAvKGKw6XvI/AAAAAAAAAQc/jhyM3jtacy8/s1600/hell+cake+1.jpg\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 293px;\" src=\"http://4.bp.blogspot.com/_0mNacsCO8PI/TAvKGKw6XvI/AAAAAAAAAQc/jhyM3jtacy8/s320/hell+cake+1.jpg\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5479695578943872754\" /></a><br /><br />How on earth do I keep getting suckered into these projects??  At least it looked (and tasted) pretty good!<br />(The photo below is from event planner, Vera Devera\'s, <a href=\"http://mytenthousandwedding.blogspot.com/\">site</a>!)<br /><br /><a href=\"http://2.bp.blogspot.com/_0mNacsCO8PI/TA59T7ieIxI/AAAAAAAAAQk/8Pa0QgJcmMI/s1600/choc+cake.jpg\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;\" src=\"http://2.bp.blogspot.com/_0mNacsCO8PI/TA59T7ieIxI/AAAAAAAAAQk/8Pa0QgJcmMI/s320/choc+cake.jpg\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5480455577909732114\" /></a>','Cake Time','','publish','open','closed','','cake-time','','','2010-06-06 16:13:00','2010-06-06 16:13:00','',0,'http://www.karolineskitchen.com/114-cake-time',0,'post','',0),(115,3,'2010-06-07 15:46:00','2010-06-07 15:46:00','Butter can be made at home easily.  In the old days, butter was made by using a wooden churn.  Cream is the fattiest portion of cows’ milk that is skimmed from the surface.  Pioneers poured cream into their churn and beat the cream by hand until the fat molecules separated from the liquid, creating butter and buttermilk.  Today, we can replicate the technique using a stand mixer or a hand held mixer.   Homemade butter should be wrapped in plastic and can be stored in the refrigerator for as long as store bought butter.<br /><br />1 quart heavy cream, cold<br /><br />1.  Pour cream into the bowl of an electric stand mixer fitted with a whisk.<br />2.  Beat cream on medium speed for about 20 minutes, scraping down the sides frequently, or until the butter separates from the buttermilk.<br />3.  Pour both the butter and buttermilk through cheesecloth.  Squeeze out as much water as possible.  Discard buttermilk.<br />4.  Wipe out mixer bowl.  Return butter to the bowl.  <br />5.  Pour a small amount of ice water over the butter.  Do not pour in any ice cubes.<br />6.  Using your hands, knead the butter to release any remaining buttermilk.  Drain water, and repeat process until the water is clear.<br />7.  If desired, season the butter with salt, honey, herbs, or spices.  Transfer to a container, and refrigerate.','It\'s Like Buttah','','publish','open','closed','','its-like-buttah','','','2010-06-07 15:46:00','2010-06-07 15:46:00','',0,'http://www.karolineskitchen.com/115-its-like-buttah',0,'post','',0),(116,3,'2010-06-09 01:29:00','2010-06-09 01:29:00','<a href=\"http://2.bp.blogspot.com/_0mNacsCO8PI/TBFNMEP2_JI/AAAAAAAAAQs/tEyym5kscAg/s1600/strawberry+pie+031.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 252px;\" src=\"http://2.bp.blogspot.com/_0mNacsCO8PI/TBFNMEP2_JI/AAAAAAAAAQs/tEyym5kscAg/s320/strawberry+pie+031.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5481247091180633234\" /></a><br />Strawberry season - while it came to California a while back - has finally made it of the rest of the country.  If you find yourself unable to resist several flats, <a href=\"http://www.boston.com/lifestyle/food/articles/2010/06/09/recipe_for_strawberry_pie/\">here</a> is one delicious way to use them up!','Strawberry Pie','','publish','open','closed','','strawberry-pie','','','2010-06-09 01:29:00','2010-06-09 01:29:00','',0,'http://www.karolineskitchen.com/116-strawberry-pie',0,'post','',1),(117,3,'2010-06-10 20:42:00','2010-06-10 20:42:00','<a href=\"http://3.bp.blogspot.com/_0mNacsCO8PI/TBFP_dUikmI/AAAAAAAAAQ0/ZMlndg3LyeI/s1600/chix+puttanesca+016.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://3.bp.blogspot.com/_0mNacsCO8PI/TBFP_dUikmI/AAAAAAAAAQ0/ZMlndg3LyeI/s320/chix+puttanesca+016.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5481250173107737186\" /></a><br /><a href=\"http://www.boston.com/lifestyle/food/articles/2010/06/09/chicken_and_penne_mixed_up_in_some_saucy_italian_stories/\">Chicken and penne mixed up in some saucy stories</a><br />By Karoline Boehm Goodnick, Globe Correspondent  |  June 9, 2010<br /><br />Hot and lively, much like the ladies of easy virtue after whom the dish was named, puttanesca sauce originated in southern Italy. Puttana is the Italian word for prostitute, and there are several tales spun about the dish. Some believe that the intense aromas of garlic, anchovies, and olives lured potential customers, who were served pasta and sauce while waiting for the next available girl. Others say the sauce’s strong flavors are symbolic of the women of the night. Yet another account suggests that state-run brothels in the 1950s were only required to give their employees one day off a week, so they depended on sauces made with shelf stable ingredients.<br /><br />The original working girls knew a little something about how to use their time. Easy to make in large quantities, puttanesca is a 30-minute sauce. Use it fresh from the pot to top pounded, sauteed chicken breasts. Later in the week, dress penne with puttanesca. Adapt the recipe to your tastes, adding more or less garlic, crushed red pepper, or anchovies.<br /><br />Broccoli rabe, also known as rapini, is a leafy, slightly bitter version of its well-known relative. It is quite popular in Italy and makes a good partner for puttanesca. Blanch it quickly to remove some bitterness and soften the vegetable. Later, saute garlic with the greens to heighten the flavor. Chop any leftover broccoli rabe and stir it into the penne. Spicy puttanesca and bitter rabe is a pairing the saucy women would have liked.<br /><br /><a href=\"http://www.boston.com/lifestyle/food/articles/2010/06/09/recipe_for_chicken_with_puttanesca_sauce/\">Chicken with puttanesca sauce</a><br /><br />Serves 4, with leftovers<br /><br />SAUCE<br />  <br />2  tablespoons olive oil <br />1  medium onion, chopped <br />3  cloves garlic, chopped <br />4  anchovy fillets, chopped <br />1  teaspoon crushed red pepper  <br />1/2  teaspoon dried oregano <br />1/2  cup red wine <br />2  tablespoons capers <br />1  cup pitted Kalamata olives <br />2  cans (28 ounces) diced tomatoes <br />Salt and black pepper, to taste <br /><br />1. In a large flameproof casserole over medium heat, heat the olive oil. Add onion and garlic and cook, stirring occasionally, for 5 minutes or until softened.<br /><br />2. Add the anchovies, red pepper, and oregano. Cook, stirring constantly, for 1 minute or until the spices release their aromas.<br /><br />3. Add wine, and simmer until it reduces by half.<br /><br />4. Add the capers, olives, tomatoes, salt, and pepper. Bring to a boil, lower the heat to medium, and simmer for 20 minutes, or until tomatoes form a chunky sauce. Taste for seasoning and add more salt and black pepper, if you like.<br /><br />5. Reserve 2 1/2 cups sauce for the penne. Set the remaining sauce aside for the chicken.<br /><br />CHICKEN<br />  <br />4  skinless, boneless chicken breast halves <br />Salt and black pepper, to taste <br />2  tablespoons canola oil <br /><br />1. Heat oven at 400 degrees. Place the chicken breasts, 2 at a time, between 2 large sheets of plastic wrap. Use the smooth side of a meat mallet or the bottom of a heavy skillet to pound the breasts to about 1/2-inch thickness. Sprinkle with salt and black pepper.<br /><br />2. In a large heavy skillet with a heatproof handle, heat the canola oil over high heat. Add the chicken and cook for 4 to 5 minutes or until golden on the bottom. Turn and transfer the skillet to the oven.<br /><br />3. Continue cooking the chicken for 5 minutes or until it is cooked through. Transfer to a plate.<br /><br />4. Return the skillet to high heat. Add the puttanesca sauce that you reserved for the chicken. Bring the sauce to a boil. Place 1 chicken breast half on each of 4 dinner plates. Top each breast with puttanesca sauce. Garnish with broccoli rabe.<br /><br /><a href=\"http://www.boston.com/lifestyle/food/articles/2010/06/09/recipe_for_broccoli_rabe/\">Broccoli rabe</a><br /><br />Serves 4<br />  <br />Salt and pepper, to taste <br />1  bunch broccoli rabe, ends trimmed <br />2  tablespoons olive oil <br />2  cloves garlic, thinly sliced <br />1/4  cup bread crumbs  <br />1/4  cup grated Parmesan  <br /><br />1. Turn on the broiler. Bring a large pot of salted water to a boil. Add broccoli rabe and return the water to a boil. Cook for 1 to 2 minutes, or until the broccoli rabe is almost tender but still bright green.<br /><br />2. Drain the broccoli rabe and rinse with cold water.<br /><br />3. Squeeze the broccoli rabe to remove excess water. Pat it dry with paper towels.<br /><br />4. Wipe out the skillet. Add the olive oil. Add the garlic, and cook, stirring constantly, for 1 to 2 minutes or until it begins to soften.<br /><br />5. Add the broccoli, and cook, stirring constantly, for 3 minutes or until it is tender and beginning to brown.<br /><br />6. In a bowl, combine the bread crumbs and Parmesan. Sprinkle the mixture over the broccoli. Place the pan under the broiler, setting it about 8 inches from the element. Broil for 1 minute, watching the pan carefully, until the crumbs are golden.<br /><br /><a href=\"http://www.boston.com/lifestyle/food/articles/2010/06/09/recipe_for_penne_puttanesca/\">Penne puttanesca</a><br /><br />Serves 4<br />  <br />2 1/2  cups puttanesca sauce <br />Salt and pepper, to taste <br />1  pound penne  <br />1/4  cup chopped parsley <br />1/4  cup grated Parmesan <br /><br />1. In a large flameproof casserole, bring the puttanesca to a boil. Lower the heat, cover the pan, and keep warm.<br /><br />2. Bring a large pot of salted water to a boil. Add the penne and cook for 8 minutes, stirring often, or until pasta is tender but still has some bite.<br /><br />3. Drain the pasta.<br /><br />4. Add a ladle of sauce to each of 4 shallow bowls. Add pasta to each bowl. Top with more sauce. Garnish with parsley and Parmesan.<br /><br /><a href=\"http://4.bp.blogspot.com/_0mNacsCO8PI/TBFQU8M1CBI/AAAAAAAAAQ8/xVdj77z850E/s1600/penne+puttanesca+013.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://4.bp.blogspot.com/_0mNacsCO8PI/TBFQU8M1CBI/AAAAAAAAAQ8/xVdj77z850E/s320/penne+puttanesca+013.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5481250542174144530\" /></a>','Puttanesca Sauce - Two Ways','','publish','open','closed','','puttanesca-sauce-two-ways','','','2010-06-10 20:42:00','2010-06-10 20:42:00','',0,'http://www.karolineskitchen.com/117-puttanesca-sauce-two-ways',0,'post','',0),(118,3,'2010-06-10 20:58:00','2010-06-10 20:58:00','<a href=\"http://2.bp.blogspot.com/_0mNacsCO8PI/TBFS4aCp5YI/AAAAAAAAARM/f0aoBfjX2jo/s1600/dining+in+017.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://2.bp.blogspot.com/_0mNacsCO8PI/TBFS4aCp5YI/AAAAAAAAARM/f0aoBfjX2jo/s320/dining+in+017.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5481253350503212418\" /></a><br />With meals like this at home, why on earth would I ever want to eat out?<br /><br /><a href=\"http://4.bp.blogspot.com/_0mNacsCO8PI/TBFSUHmwzFI/AAAAAAAAARE/5qjYHytg_sA/s1600/dining+in+011.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;\" src=\"http://4.bp.blogspot.com/_0mNacsCO8PI/TBFSUHmwzFI/AAAAAAAAARE/5qjYHytg_sA/s320/dining+in+011.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5481252727079095378\" /></a><br /><br />\"California\" Shrimp Boil - decidedly Californian as a result of the addition of locally grown artichokes! Washed down with our favorite white, gruner veltliner, from Austria (ie the motherland!...do I hear, \"Dad, grandma\'s from Chicago.\"?)<br /><br /><a href=\"http://4.bp.blogspot.com/_0mNacsCO8PI/TBFS4x1Zu3I/AAAAAAAAARU/ra8f1D_s3cw/s1600/dining+in+012.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://4.bp.blogspot.com/_0mNacsCO8PI/TBFS4x1Zu3I/AAAAAAAAARU/ra8f1D_s3cw/s320/dining+in+012.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5481253356890078066\" /></a><br /><br />And yet, another meal enjoyed on our glorious deck...this one was in the harsh light of midday, instead of a cool evening under the setting sun. We noshed on an egg sandwich, served between the layers of a sourdough bun I made myself and garnished with homegrown watercress and lettuce. With an additional nod to our Austrian relatives, we indulged in a <a href=\"http://www.trumer-international.com/trumer.php\">Trumer Pils</a> - produced at the Berkeley extension of a Salzburg brewery that\'s been around for over 400 years. With lunch done, I think it\'s time for a nap...well, either that or more laundry.','Dining In','','publish','open','closed','','dining-in','','','2010-06-10 20:58:00','2010-06-10 20:58:00','',0,'http://www.karolineskitchen.com/118-dining-in',0,'post','',0),(119,3,'2010-06-14 02:21:00','2010-06-14 02:21:00','I wrote this a little while back for <a href=\"http://www.relishmag.com/#id=album-14&num=content-155\">Relish magazine</a>, and while I did receive a check, I never saw the published article...hmmm...so, I thought I would share it with you (unedited, of course)...<br /><br />An Overlooked Bulb<br />It was once believed that contemporary gourmands had to introduce the shallot to Americans.   Julia Child described the unknown member of the onion family at length and often suggested mincing the white part of a green onion when the violet bulbs could not be found.  The truth, in fact, is that cooks like Ms. Child re-introduced the shallot.  Recipe collections dating back to the founding of this country contain countless entries which almost all call for “an Eschalot or two”.  Yet, somewhere along the line, their use fell out of favor.  Fortunately for us, they’ve been back for a while.  Dry shallots (with papery skin like garlic) are available year round; fresh green youngsters pop up in the spring.  Milder than their cousins, the cloves lend a subtle piquant nature to a dish.  Roasted, they are sweeter and luscious.  Raw, they are somewhat sharp and zippy.  Often unnoticed, shallots are a gem on any plate.<br /><br />Roasted Shallots<br /><br />This technique yields two recipes from one.  Adorn chicken or pork with the roasted shallots and garlic.  Set aside two shallots along with the cooking oil to make a light vinaigrette, perfect for spring greens.<br /><br />Makes 1 cup roasted shallots plus 1/2 cup vinaigrette<br /><br />12 shallots, peeled<br />4 cloves garlic, peeled<br />3 sprigs rosemary<br />3 sprigs thyme<br />½ cup olive oil<br />Salt and pepper, to taste<br />2 tablespoons vinegar<br /><br />1.  Preheat oven to 400F.  <br />2.  Toss together all ingredients except for vinegar.  Roast, stirring occasionally, for 20 minutes, or until shallots are soft and caramelized.<br />3.  Drain shallots; discard herbs.  Reserve oil and 2 shallots; cool.<br />4.  In a food processor, combine 2 shallots with vinegar.  While the machine is running, slowly drizzle in the reserved oil.   Season with salt and pepper.<br /><br />Shallot Gremolata<br /><br />A simple garnish, the combination of punchy flavors will perk up any beef stew, grilled steak, baked potato, or braised lamb.  To top tacos, substitute cilantro for parsley and lime zest for lemon.<br /><br />Makes 1/2 cup<br /><br />5 shallots, peeled and minced<br />2 tablespoons chopped parsley<br />Zest of 2 lemons<br />Salt and pepper, to taste<br /><br />1.  In a small bowl, mix all of the ingredients.','Shallots','','publish','open','closed','','shallots','','','2010-06-14 02:21:00','2010-06-14 02:21:00','',0,'http://www.karolineskitchen.com/119-shallots',0,'post','',0),(120,3,'2010-06-15 17:49:00','0000-00-00 00:00:00','The concept of a grateful mindset is certainly not new or novel.','Mindful Eating','','draft','open','closed','','','','','2010-06-15 17:49:00','0000-00-00 00:00:00','',0,'http://www.karolineskitchen.com/?p=120',0,'post','',0),(121,3,'2010-06-16 00:22:00','2010-06-16 00:22:00','The concepts of being mindful and appreciative of the gifts that this world has blessed us with are not new or novel.  In fact, as we ride out this particularly charming period in time now being referred to as the Great Recession, folks are apt to remind you to be grateful for what you have at least once a day.  So, despite the fact that it may seem redundant or overdone, I too am here to impress upon you the importance of being thankful for the little things in life that make you happy, put a smile on your face, or even simply help you live to see tomorrow.  <br /><br />A high school pal of my brother writes a blog called <a href=\"http://www.dashofstash.com/adashofstash/2010/6/15/on-appreciation.html\">Dash of Stash</a>.  A tech guy by trade, Mike has developed a fondness for cooking, and he writes very eloquently of his kitchen adventures.  Recently, he posted one definition of food appreciation, and I will admit that I wish more people shared his sentiments.  It is definitely a site worth visiting.<br /><br />Second, I found myself with an extraordinary number of hours on my hands during which time I had nothing better to do than surf the web - a habit that I rarely find time for.  Please don\'t ask why I was granted such time, as I fear I might incriminate myself by sharing the answer.  While killing time, I scrolled through a good number of Sheryl Julian and Devra First\'s contributions to the Boston Globe\'s blog, <a href=\"http://www.boston.com/lifestyle/food/dishing/\">Dishing</a>.  One post, submitted by Devra, called attention to the story of <a href=\"http://seattletimes.nwsource.com/html/pacificnw/2011906512_pacificpfoodhunt30.html?cmpid=2628\">Ed Murrieta</a>, formerly the food critic of the Tacoma News, now living on an income that consists solely of food stamps.  Murrieta, unable to find work, is living in a \"rented\" trailer that he pays for through work exchange.  The silver lining (because why would I post a depressing story without a silver lining?) is that Murrieta enjoys the challenge of creating nourishing, palatable meals that are a pleasure to consume even when they contain items like canned \"pork in juices.\"  He says, \"Mine is gastronome\'s quest to eat well, to maintain a nutritious diet, to satisfy my foodie cravings, and to help those who help me.\"  Instead of lemonade from lemons, Murrieta uses the aforementioned canned atrocity to make poor man\'s rillete.  Not bad at all.<br /><br />Thanksgiving is not just for November.  Take a moment each day to remember the little things that make life worth living.','Mindful Eating','','publish','open','closed','','mindful-eating','','','2010-06-16 00:22:00','2010-06-16 00:22:00','',0,'http://www.karolineskitchen.com/121-mindful-eating',0,'post','',0),(122,3,'2010-06-17 17:40:00','2010-06-17 17:40:00','Earlier, we reported on our mini mushroom farm, provided by BTTR.  Once we returned from the hoopla that was our last trip to Chicago, we busted open the second side and revisited the life of mushroom farming.  This time, I photo documented the growth starting on the first day that they really began to resemble mushrooms.  It only took 4-5 days before they were enormous!  This batch yielded two giant caps and a few smaller.  We harvested the larger ones and left the others to grow to maturity.  We\'ll see how it turns out.  The process is really fascinating and well worth the initial investment of only $15.  Pick one up for the kids this summer; I guarantee they will be fascinated!<br /><br /><a href=\"http://3.bp.blogspot.com/_0mNacsCO8PI/TBpfSAD2T2I/AAAAAAAAARk/8340WDtvlvg/s1600/banana+creme+and+shrooms+033.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;\" src=\"http://3.bp.blogspot.com/_0mNacsCO8PI/TBpfSAD2T2I/AAAAAAAAARk/8340WDtvlvg/s320/banana+creme+and+shrooms+033.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5483800259135426402\" /></a><br /><a href=\"http://3.bp.blogspot.com/_0mNacsCO8PI/TBpfSiPYYuI/AAAAAAAAARs/BX2m47Vso9w/s1600/banana+creme+and+shrooms+036.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;\" src=\"http://3.bp.blogspot.com/_0mNacsCO8PI/TBpfSiPYYuI/AAAAAAAAARs/BX2m47Vso9w/s320/banana+creme+and+shrooms+036.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5483800268310602466\" /></a><br /><a href=\"http://3.bp.blogspot.com/_0mNacsCO8PI/TBpfTFG6ueI/AAAAAAAAAR0/NlhgO4QqdHQ/s1600/banana+creme+and+shrooms+018.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;\" src=\"http://3.bp.blogspot.com/_0mNacsCO8PI/TBpfTFG6ueI/AAAAAAAAAR0/NlhgO4QqdHQ/s320/banana+creme+and+shrooms+018.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5483800277670345186\" /></a><br /><a href=\"http://1.bp.blogspot.com/_0mNacsCO8PI/TBpfToWaXtI/AAAAAAAAAR8/cZwG9U0lJwQ/s1600/banana+creme+and+shrooms+021.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;\" src=\"http://1.bp.blogspot.com/_0mNacsCO8PI/TBpfToWaXtI/AAAAAAAAAR8/cZwG9U0lJwQ/s320/banana+creme+and+shrooms+021.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5483800287130574546\" /></a><br /><a href=\"http://3.bp.blogspot.com/_0mNacsCO8PI/TBpgaDAGXVI/AAAAAAAAASM/uiTx4B3Z9Kg/s1600/banana+creme+and+shrooms+025.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;\" src=\"http://3.bp.blogspot.com/_0mNacsCO8PI/TBpgaDAGXVI/AAAAAAAAASM/uiTx4B3Z9Kg/s320/banana+creme+and+shrooms+025.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5483801496875588946\" /></a><br /><a href=\"http://2.bp.blogspot.com/_0mNacsCO8PI/TBpgZXvIJhI/AAAAAAAAASE/-vZmndq0U4c/s1600/banana+creme+and+shrooms+010.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://2.bp.blogspot.com/_0mNacsCO8PI/TBpgZXvIJhI/AAAAAAAAASE/-vZmndq0U4c/s320/banana+creme+and+shrooms+010.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5483801485261678098\" /></a>','Growing More Mushrooms','','publish','open','closed','','growing-more-mushrooms','','','2010-06-17 17:40:00','2010-06-17 17:40:00','',0,'http://www.karolineskitchen.com/122-growing-more-mushrooms',0,'post','',1),(123,3,'2010-06-17 18:01:00','2010-06-17 18:01:00','In the interest of being prepared for my new endeavors, I picked up a banana cream pie from <a href=\"http://missionpie.com/\">Mission Pie</a> last night.  Really, it was all about research and had nothing to do with the intense cravings that I have been experiencing since first laying eyes on one a few weeks back.  I swear.  The bottom line is that the pie is now gone, tucked safely into our bellies, and it was well worth the splurge.  Take a look for yourself.  Warning: Viewing these photos may result in a spontaneous airplane ticket purchase and subsequent trip to San Francisco.  Sweet Karoline will not be held responsible for any charges incurred.<br /><br /><a href=\"http://4.bp.blogspot.com/_0mNacsCO8PI/TBppG9gg09I/AAAAAAAAATc/TEr0fh4gRSI/s1600/banana+creme+and+shrooms+066.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://4.bp.blogspot.com/_0mNacsCO8PI/TBppG9gg09I/AAAAAAAAATc/TEr0fh4gRSI/s320/banana+creme+and+shrooms+066.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5483811064588063698\" /></a><br /><a href=\"http://4.bp.blogspot.com/_0mNacsCO8PI/TBppGS5arMI/AAAAAAAAATU/Vel6wgfYkjk/s1600/banana+creme+and+shrooms+060.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://4.bp.blogspot.com/_0mNacsCO8PI/TBppGS5arMI/AAAAAAAAATU/Vel6wgfYkjk/s320/banana+creme+and+shrooms+060.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5483811053149793474\" /></a><br /><a href=\"http://4.bp.blogspot.com/_0mNacsCO8PI/TBppF7OE7PI/AAAAAAAAATM/BhSbqvK0xW0/s1600/banana+creme+and+shrooms+053.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;\" src=\"http://4.bp.blogspot.com/_0mNacsCO8PI/TBppF7OE7PI/AAAAAAAAATM/BhSbqvK0xW0/s320/banana+creme+and+shrooms+053.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5483811046793997554\" /></a><br /><a href=\"http://1.bp.blogspot.com/_0mNacsCO8PI/TBppFHUErNI/AAAAAAAAATE/WWxXena4VEc/s1600/banana+creme+and+shrooms+032.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://1.bp.blogspot.com/_0mNacsCO8PI/TBppFHUErNI/AAAAAAAAATE/WWxXena4VEc/s320/banana+creme+and+shrooms+032.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5483811032860503250\" /></a><br /><a href=\"http://3.bp.blogspot.com/_0mNacsCO8PI/TBppEfbp77I/AAAAAAAAAS8/APXjp9N7Q0E/s1600/banana+creme+and+shrooms+001.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;\" src=\"http://3.bp.blogspot.com/_0mNacsCO8PI/TBppEfbp77I/AAAAAAAAAS8/APXjp9N7Q0E/s320/banana+creme+and+shrooms+001.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5483811022154887090\" /></a>','Eat More Pie','','publish','open','closed','','eat-more-pie','','','2010-06-17 18:01:00','2010-06-17 18:01:00','',0,'http://www.karolineskitchen.com/123-eat-more-pie',0,'post','',3),(124,3,'2010-06-18 17:51:00','2010-06-18 17:51:00','<a href=\"http://4.bp.blogspot.com/_0mNacsCO8PI/TBuyoL4Ss7I/AAAAAAAAATs/Fs_h9AJ1-98/s1600/shiitake+013.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;\" src=\"http://4.bp.blogspot.com/_0mNacsCO8PI/TBuyoL4Ss7I/AAAAAAAAATs/Fs_h9AJ1-98/s320/shiitake+013.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5484173374707119026\" /></a><br />One might say that we are obsessed, but how could you not be? Growing mushrooms is the easiest project I have ever taken on. This time, we are trying out a mini shiitake farm from <a href=\"http://www.farwestfungi.com/\">Far West Fungi</a>. Larger, it will yield many more mushrooms than the BTTR ventures version. Far West Fungi inoculates a large block with spores and everything they will need to grow to maturity. The block is contained inside a plastic bag, sealing in the moisture and maintaining damp environs. Our farm yielded more than 10 shrooms in only a week. The vendors claim that it will re-grow 2-3 crops -- not bad for less than $20. I\'m headed up to Sonoma County for some R&R with friends -- hoping to contribute these babies to our dinner. I\'ll post pics when I do!<br /><br /><a href=\"http://4.bp.blogspot.com/_0mNacsCO8PI/TBuynpyw4RI/AAAAAAAAATk/4h2tdftGSik/s1600/shiitake+002.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://4.bp.blogspot.com/_0mNacsCO8PI/TBuynpyw4RI/AAAAAAAAATk/4h2tdftGSik/s320/shiitake+002.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5484173365557125394\" /></a>','Can\'t Get Enough...Shiitakes!','','publish','open','closed','','cant-get-enough-shiitakes','','','2010-06-18 17:51:00','2010-06-18 17:51:00','',0,'http://www.karolineskitchen.com/124-cant-get-enough-shiitakes',0,'post','',0),(125,3,'2010-06-24 16:48:00','2010-06-24 16:48:00','<a href=\"http://4.bp.blogspot.com/_0mNacsCO8PI/TCONYPNewQI/AAAAAAAAAT0/qzvyvp6ldvo/s1600/kels+cake+pro.jpg\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://4.bp.blogspot.com/_0mNacsCO8PI/TCONYPNewQI/AAAAAAAAAT0/qzvyvp6ldvo/s320/kels+cake+pro.jpg\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5486384218606846210\" /></a><br />A few people wondered if making a friend\'s wedding cake is a burden.  Some even questioned why I didn\'t charge them for the cake.  The answer, you see, is in their faces.  It\'s really all the thanks I need.  <br /><br />(Love this shot and all the others taken by <a href=\"http://webmail.jeremylawsonphotography.com/blog.cfm?postID=342\">Jeremy Lawson</a>!  If you are in the market for a wedding photographer, you should most certainly check him out!)','Gratification','','publish','open','closed','','gratification','','','2010-06-24 16:48:00','2010-06-24 16:48:00','',0,'http://www.karolineskitchen.com/125-gratification',0,'post','',0),(126,3,'2010-06-24 17:02:00','0000-00-00 00:00:00','','Sloppy Skirts','','draft','open','closed','','','','','2010-06-24 17:02:00','0000-00-00 00:00:00','',0,'http://www.karolineskitchen.com/?p=126',0,'post','',0),(127,3,'2010-06-26 21:52:00','2010-06-26 21:52:00','<a href=\"http://4.bp.blogspot.com/_0mNacsCO8PI/TCZ9Hj6ldjI/AAAAAAAAAUk/RgVGEYmNzM4/s1600/pickled+beef+007.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://4.bp.blogspot.com/_0mNacsCO8PI/TCZ9Hj6ldjI/AAAAAAAAAUk/RgVGEYmNzM4/s320/pickled+beef+007.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5487210764851050034\" /></a><br />Pickled beef is quite similar to corned beef, but for whatever reason, I just really like the idea of a jar full of pickled beef. It brings to mind the curious offerings of Eastern European grocery stores whose shelves are chock full of pickled eggs, pigs feet, chicken feet, and whatever other atrocity that I as a red blooded, middle-class, Midwestern, American born in the 1980s reject from the core. (Ok, \"reject from the core\" might be a bit of an exaggeration, but don\'t those jars kind of creep you out?) Pickled beef on the other hand is salty, spicy, and magically delicious. An idea that came to Ben a while back, our Ball jar of beef sat in the fridge for more than three weeks. And, while I don\'t recommend that long of a period of marination, it is kind of cool that we ate it, enjoyed it, and are still here to write about it. <br /><br />Pickled beef would be a finger-licking topping on homemade tortillas, layered amongst shredded cabbage, thinly sliced radishes, and hot sauce. It would also be great stirred into fried rice or shredded onto a salad. If you\'re feeling Irish, boil up some cabbage and potatoes and wash it down with a Guinness. The possibilities are endless, but we chose simple, slightly greasy, and traditional: a butter-fried, pickled beef sandwich with 1000 island dressing and a side of red cabbage slaw. Some meals are better for the soul than the ticker.<br /><br />1 1/2 quarts water<br />3/4 cup salt<br />3 tablespoons brown sugar<br />2 bay leaves<br />1 cinnamon stick (2 inches), broken<br />1 tablespoon mustard seeds<br />1 teaspoon coriander seeds<br />1 teaspoon red pepper flakes<br />1 teaspoon allspice berries<br />1 tablespoon whole black pepper<br />1 piece (1-inch) ginger, thinly sliced<br />1 clove garlic, crushed<br />1 1/2 - 2 pounds flat cut beef brisket<br />12 ounces dark beer<br /><br />1. In a non-reactive container (such as glass or stainless steel) with a lid, combine all ingredients except for beer.  Stir well.  Refrigerate for several days.<br />2. Set the oven to 350 degrees. In a flameproof casserole fitted with a lid, place meat and whatever spices cling to it.  Discard brining liquid and other spices. Pour beer over the top.<br />3. Cover the pan with the lid, and roast for 4 hours, checking several times to be sure that all the liquid has not cooked off. If the liquid has reduced, add a little water.<br />4. Rest meat for 5 minutes. Slice thinly against the grain.<br /><br />If you wish to recreate our sandwiches, layer the shredded meat with grated cheese and <a href=\"http://sweetkarolineadventuresinfood.blogspot.com/2010/06/classic-dressings-made-at-home.html\">1000 island dressing </a>on a slice of sandwich bread. Top with another slice of bread. Fry each side in butter until golden brown, and bake in oven for 5 minutes, or until the cheese is melted. Serve with cabbage slaw.','Pickled Beef','','publish','open','closed','','pickled-beef','','','2010-06-26 21:52:00','2010-06-26 21:52:00','',0,'http://www.karolineskitchen.com/127-pickled-beef',0,'post','',0),(128,3,'2010-06-30 00:54:00','2010-06-30 00:54:00','<a href=\"http://2.bp.blogspot.com/_0mNacsCO8PI/TCqX2bQI-hI/AAAAAAAAAUs/nhg_W-F5n9I/s1600/skirt+steak+023.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://2.bp.blogspot.com/_0mNacsCO8PI/TCqX2bQI-hI/AAAAAAAAAUs/nhg_W-F5n9I/s320/skirt+steak+023.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5488366057188555282\" /></a><br /><a href=\"http://www.boston.com/lifestyle/food/articles/2010/06/23/sunday_supper_go_from_a_neat_skirt_steak_to_sloppy_joes/\">Go from a neat skirt steak to sloppy Joes</a><br />By Karoline Boehm Goodnick, Globe Correspondent  |  June 23, 2010<br /><br />Summer activities heighten the appetite. If steak is on the menu, you can spend a fortune. Try skirt steak, an affordable cut popular in some Latin cuisines. It’s more fibrous than expensive alternatives, but a quick sear maximizes its tenderness. Cook the steaks in a heavy skillet — cast iron is best — in a well-ventilated kitchen or outside on a hot grill. Give the potatoes a head start in the oven to bake or on a moderately warm spot on the grill because they need more time than the steak. A simple salad rounds out this retro favorite.<br /><br />Steak, homemade rub, and potatoes turn into sloppy Joes the next day. The sandwich was not named for its unruly appearance but rather for an untidy club in Key West, Fla. Established in 1937, Sloppy Joe’s Bar began the tradition. Customers ribbed former owner Jose Garcia when melted cocktail ice and fresh seafood created a slick and sloppy floor. The sandwich is served on a soft hamburger bun. Using leftover skirt steak, make a flavorful sauce beginning with onions, bell peppers, some of the spice rub, and commercial tomato sauce (choose one that contains tomatoes only, not a marinara). Cut leftover potatoes into wedges, toss them with oil and roast them in a hot oven until crisp on the outside and fluffy in the centers. Two hearty meals fit for hungry hikers or beachcombers.<br /><br /><strong>Spice-rubbed skirt steak with baked potatoes</strong><br /><br />Serves 4, with leftovers<br /><br />POTATOES<br /><br />8  small russet potatoes <br />1/4  cup sour cream <br />2  tablespoons chopped chives <br />Salt and pepper, to taste <br /><br />1. Set the oven at 350 degrees. Have on hand a rimmed baking sheet.<br /><br />2. Prick the potatoes in several places. Place them on the sheet and bake for 1 hour or until tender when pierced with a knife.<br /><br />3. Reserve 4 potatoes for oven fries.<br /><br />STEAK<br /><br />1/4  cup paprika <br />2  tablespoons sugar <br />2  teaspoons ground cayenne pepper <br />2  teaspoons ground black pepper <br />1  teaspoon ground cumin <br />6  skirt steaks (6 ounces each), trimmed of excess fat <br />Salt, to taste <br />1  tablespoon canola oil <br /><br />1. In a small bowl, stir together paprika, sugar, cayenne and black pepper, and cumin. Reserve 1 tablespoon of the spice mixture for sloppy Joes.<br /><br />2. Transfer the spice rub to a rimmed baking sheet. Dip each side of the steak into the rub, coating thoroughly. Sprinkle with salt.<br /><br />3. In a large, heavy skillet, heat the oil over medium high heat. Cook the steaks for 3 minutes on each side (if the steaks are thick, cook 1 minute longer on each side). Let the steaks rest for a few minutes.<br /><br />4. Arrange a steak on each of 4 plates. Reserve 2 steaks for sloppy Joes.<br /><br />5. Split open 4 potatoes and top with sour cream, chives, salt, and pepper.<br /><br /><strong>Sloppy Joes with oven fries</strong><br /><br />Serves 4<br /><br />OVEN FRIES<br />  <br />4  russet potatoes, baked until tender and cut into 6 wedges each <br />2  tablespoons olive oil <br />Salt and pepper, to taste <br /><br />1. Set the oven at 500 degrees. Have on hand a rimmed baking sheet.<br /><br />2. In a bowl, combine potatoes, olive oil, salt, and pepper. Toss well. Transfer the potatoes to the baking sheet, setting them cut sides down. Roast for 10 to 12 minutes, turning halfway through baking, or until potatoes are crisp and golden.<br /><br />SLOPPY JOES<br /><br />2  tablespoons canola oil <br />1  small onion, finely chopped <br />2  cloves garlic, finely chopped <br />1  red bell pepper, cored and finely chopped <br />1  tablespoon reserved spice rub <br />1  can (about 14 ounces) tomato sauce <br />Salt and black pepper, to taste <br />2  cooked skirt steaks (6 ounces each), finely chopped <br />4  hamburger buns, split horizontally <br /><br />1. In a deep skillet over high heat, heat the oil. Cook onion, garlic, and bell pepper for 5 minutes, stirring often, or until tender.<br /><br />2. Stir in the spice rub. Cook for 1 minute, stirring, or until the spices release their aromas.<br /><br />3. Stir in the tomato sauce, salt, and pepper. Bring to a boil, lower the heat, and simmer, stirring often, for 10 minutes.<br /><br />4. Stir in the steak, and cook, stirring often, for 5 minutes. Taste for seasoning, and add more salt and pepper, if you like.<br /><br />5. Place the bottom half of a bun on each of 4 plates. Divide the sloppy Joe mixture among them. Top with the other half of each bun. Garnish with oven fries.<br /><br /><a href=\"http://4.bp.blogspot.com/_0mNacsCO8PI/TCqYNTNy8PI/AAAAAAAAAU0/hSuRBTf-rFg/s1600/blue+and+sloppy+joe+108.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://4.bp.blogspot.com/_0mNacsCO8PI/TCqYNTNy8PI/AAAAAAAAAU0/hSuRBTf-rFg/s320/blue+and+sloppy+joe+108.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5488366450168230130\" /></a>','Skirt Steaks &amp; Sloppy Joes','','publish','open','closed','','skirt-steaks-sloppy-joes','','','2010-06-30 00:54:00','2010-06-30 00:54:00','',0,'http://www.karolineskitchen.com/128-skirt-steaks-sloppy-joes',0,'post','',0),(129,3,'2010-06-30 01:14:00','2010-06-30 01:14:00','<a href=\"http://3.bp.blogspot.com/_0mNacsCO8PI/TCqc5z2X7QI/AAAAAAAAAU8/Umebr5hXZvs/s1600/1000+island+017.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 255px;\" src=\"http://3.bp.blogspot.com/_0mNacsCO8PI/TCqc5z2X7QI/AAAAAAAAAU8/Umebr5hXZvs/s320/1000+island+017.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5488371612889115906\" /></a><br />Check out Sheryl\'s <a href=\"http://www.boston.com/lifestyle/food/articles/2010/06/30/fresh_light_homemade_salad_dressings/\">introduction to classic salad dressings </a>and another writer\'s recipe for <a href=\"http://www.boston.com/lifestyle/food/articles/2010/06/30/recipe_for_blue_cheese_dressing/\">blue cheese dressing</a>!<br /><br /><strong>Thousand Island dressing</strong><br />By Karoline Boehm Goodnick  |  June 30, 2010<br /><br />Makes 2 cups<br /><br />The origins of Thousand Island dressing are disputed. Some tales stem from the Waldorf Astoria in New York; others from Chicago’s Blackstone hotel. The most common version of the story credits Sophia LaLonde, a fisherman’s wife native to the Thousand Island region between New York and Canada. In the first decades of the 20th century, LaLonde reportedly served a mixture of ketchup, mayonnaise, and chopped pickles over a salad for shore lunch. The names Russian dressing and Thousand Island are often used interchangeably. They start with the same ingredients, although foodlore has it that Russian dressing once contained caviar and aspic (jellied consomme). While Thousand Island commonly partners with iceberg, Russian dressing is schmeared on rye as part of the famed Reuben sandwich. Put it on a double stacked burger, and it becomes a condiment not unlike Special Sauce.<br /><br />1  cup mayonnaise <br />1/4  cup ketchup <br />3  tablespoons red wine vinegar <br />Salt and pepper, to taste <br />1/2  small onion, finely chopped <br />1  small green bell pepper, finely chopped <br />1  tablespoon capers, chopped <br />2  tablespoons sweet pickle relish <br /><br />1. In a bowl, stir together the mayonnaise, ketchup, vinegar, salt, and pepper. Stir in the onion, green pepper, capers, and relish.<br /><br />2. Taste for seasoning and add more salt and pepper, if you like.<br /><br /><strong>Ranch dressing</strong><br /><br />Makes 2 cups<br /><br />A Santa Barbara couple started their own dude ranch in the 1950s, where visitors could take home a sample of the proprietary sauce. The combination of herbs and spices with mayonnaise and buttermilk became so popular that the consumer products giant Clorox purchased the rights to what is now known as Hidden Valley Ranch.<br />  <br />3/4  cup mayonnaise <br />3/4  cup sour cream <br />1/2  cup buttermilk <br />2  tablespoons cider vinegar <br />1  tablespoon chopped fresh parsley <br />2  teaspoons chopped fresh thyme <br />1/2  teaspoon dried oregano <br />1  clove garlic, finely chopped <br />Pinch of sweet paprika <br />Salt and pepper, to taste <br /><br />1. In a small bowl, whisk together mayonnaise, sour cream, buttermilk, vinegar, parsley, thyme, oregano, garlic, paprika, salt, and pepper.<br /><br />2. Taste for seasoning and add more salt and pepper, if you like. <br /><br /><strong>French dressing</strong><br /><br />Makes 1 cup<br /><br />In the 1920s, many hotels had their own version of this dressing, often adding ketchup, sugar, and paprika to commonplace oil and vinegar. Kraft made the sauce mainstream in 1938 by offering two bottled versions as a part of its dressings line.<br />  <br />1  tablespoon Dijon mustard <br />1/4  cup tarragon vinegar or other white wine vinegar <br />1  tablespoon honey <br />3  tablespoons ketchup <br />1/2  teaspoon sweet paprika <br />Salt and pepper, to taste <br />3/4  cup vegetable oil <br /><br />1. In a bowl, whisk together mustard, vinegar, honey, ketchup, paprika, salt, and pepper.<br /><br />2. Slowly whisk in the oil a tablespoon at a time. Taste for seasoning and add more salt and pepper, if you like.','Classic Dressings - Made At Home','','publish','open','closed','','classic-dressings-made-at-home','','','2010-06-30 01:14:00','2010-06-30 01:14:00','',0,'http://www.karolineskitchen.com/129-classic-dressings-made-at-home',0,'post','',0),(130,3,'2010-07-04 00:31:00','2010-07-04 00:31:00','<a href=\"http://4.bp.blogspot.com/_0mNacsCO8PI/TC_YhJk2dsI/AAAAAAAAAVE/gsCzuXnNtMU/s1600/wook+%26+tom+007.JPG\"><img style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http://4.bp.blogspot.com/_0mNacsCO8PI/TC_YhJk2dsI/AAAAAAAAAVE/gsCzuXnNtMU/s320/wook+%26+tom+007.JPG\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5489844534805690050\" /></a><br />Most San Francisco gardeners lament the fact that it never quite gets hot enough to grow a perfect tomato.  This could be one advantage that the hotter East Bay has over the city, but I still won\'t give up my spot in the Mission.  Despite the naysayers, we decided to give tomatoes a shot this year.  We planted one vine each of two varieties: Roma and Champion.<br /><br />The roma has been slow to mature with lots of blossoms but very few actual tomatoes.  There are a couple of tiny guys on the plant right now, but they are no where near maturity.<br /><br />The Champion vine seems to be doing slightly better in this climate.  It is chock full of fruit, but we probably will not see the half pound beauties that the descriptive tag promises.  Instead, it appears that we are growing a whole bunch of cherry sized tomatoes...hmmm...well, maybe they are quite tasty anyway.  I harvested the first sample today, but it wouldn\'t be fair to eat the whole thing (read: mouthfull) before Ben gets home.  So, I will wait, and we will divy our tiny tomato amongst the two of us.  Heck, I\'m just happy that even one ripened!','Our First Tomato','','publish','open','closed','','our-first-tomato','','','2010-07-04 00:31:00','2010-07-04 00:31:00','',0,'http://www.karolineskitchen.com/130-our-first-tomato',0,'post','',2),