tag:blogger.com,1999:blog-87489841657126160002024-03-05T10:07:28.521-05:00Artichokes & AnchoviesEmbarking on a year-long project to create the family cookbook.Sarahhttp://www.blogger.com/profile/18210558985814298413noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-8748984165712616000.post-22048414391813372462013-11-24T13:01:00.002-05:002013-11-24T13:02:26.383-05:00Sausage Stuffing<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-0gQ0IR0hrT4/UpIzRJm_pcI/AAAAAAAAA84/vva0Qzx_2Y4/s1600/portion.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-0gQ0IR0hrT4/UpIzRJm_pcI/AAAAAAAAA84/vva0Qzx_2Y4/s1600/portion.jpg" height="240" width="320" /></a></div>
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There is no greater food holiday than Thanksgiving. Every family has their traditional sides that appear every year and which make their Turkey Day plate unique to them. So while most people will be eating Turkey with all the fixings, its those fixings that often represent a family's heritage and where they grew up.</div>
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This is what the traditional Martorana Thanksgiving plate looks like:</div>
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Baby peas cooked with onions, cranberry sauce, roasted pearl onions, stuffing, turnips.</div>
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This might look familiar to some and totally different to others but the one thing most likely consistent is the stuffing. </div>
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Now, the thing about stuffing is that although its synonymous with Thanksgiving, it is prepared in so many different ways depending on where you're from. In the south and Midwest its made with cornbread, in the northern coasts, oysters make an appearance. Some cook it in the bird, some out and some even dare to call it "dressing".</div>
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To me, traditional stuffing is made the way my grandmother made it - with white bread and pork sausage.</div>
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Incidentally, this recipe, which is so easy to make, is basically deconstructed <a href="http://schmittyeats.blogspot.com/2013/01/stuffed-bread.html" target="_blank">Stuffed Bread</a>. </div>
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Ingredients:</div>
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1 loaf un-sliced white bread</div>
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1 cup celery, chopped</div>
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1 large onion, chopped</div>
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1 roll pork sausage (like Jamestown or Jones brands)</div>
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1 egg</div>
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Rosemary, sage, thyme to taste</div>
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1 cup chicken broth (optional)</div>
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Cut the bread into small cubes and place in a bowl.</div>
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Cook the sausage in a pan until no longer pink.</div>
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Transfer to the bowl with the bread using a slotted spoon so that most of the oil remains in the pan.</div>
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Saute the celery and onions in the remaining oil and add to the bowl along with the egg and seasoning.</div>
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At this point, the mixture is ready to stuff into the bird. If not stuffing inside the turkey, add the chicken broth to give it some moisture.</div>
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Place into a casserole dish and bake at 350 degrees for 25 minutes.</div>
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Fluff with a fork and its ready to serve.</div>
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If there is any stuffing leftover (not likely!) this is great (or even better) fried in oil for a day-after-Thanksgiving breakfast treat.</div>
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Sarahhttp://www.blogger.com/profile/18210558985814298413noreply@blogger.com1tag:blogger.com,1999:blog-8748984165712616000.post-31977702471191733952013-11-10T19:19:00.001-05:002013-11-10T19:19:31.785-05:00Chinese Fried Shrimp<div class="separator" style="clear: both; text-align: center;">
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The origin of this recipe is a curious one. </div>
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I always wondered where my grandmother got a recipe for Chinese Fried Shrimp. I was sure it wasn't something passed down from our non-Asian ancestors and it certainly didn't go with most of the recipes made in the Martorana household. </div>
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In preparation for this blog, I put out a request to my Aunts and Uncle for any family recipes they had. My Uncle Frank declared that he had my grandmother's cookbook which actually turned out to be <a href="http://www.amazon.com/Mrs-Rasmussens-book-one-arm-cookery/dp/B0007E33PS" target="_blank">Mrs. Rasmussen's Book of One-armed Cookery.</a></div>
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<a href="http://1.bp.blogspot.com/-ApMaXA26-jk/Un_fLPBkTQI/AAAAAAAAA7Q/HI1gd381sZI/s1600/mrs+rass.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ApMaXA26-jk/Un_fLPBkTQI/AAAAAAAAA7Q/HI1gd381sZI/s1600/mrs+rass.jpg" height="320" width="219" /></a></div>
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Published in 1946, Mary Lasswell's cookbook is a collection of recipes referenced in her novel <em>Suds in Your Eyes </em>about a group of woman who band together to deal with the hard times associated with WWII. One of them, Mrs. Rasmussen, uses her love of cooking to pass the time, whipping up delicious meals with the ingredients that they are able to scrape together.<br />
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<em>(BTW-One-armed cookery refers to the act of stirring the pot with one hand and holding a beer in the other so apparently they did more than just cook to pass the time)</em><br />
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In the cookbook's foreword, Ms. Lasswell dedicates the book to those who served:<br />
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<em>"Our Fightin' Men all over the globe has wrote us letters askin' for the recipes to some of our dishes at Noah's Ark...So this book was wrote for all those who served in the Armed Forces."</em><br />
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My own grandfather served in the war, spending his time in Burma as part of the Pacific War.<br />
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Here he is with his fellow Wildcat Squadron brothers in 1944.<br />
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At some point, after his safe return, my grandmother acquired a copy of the cookbook and used it to whip up some new recipes for her favorite soldier.<br />
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<tr><td class="tr-caption" style="text-align: center;">Virginia Martorana</td></tr>
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Chinese Fried Shrimp became a favorite in the Martorana household and was a unanimous request for our <a href="http://schmittyeats.blogspot.com/2013/08/martorana-cooking-weekend.html" target="_blank">cooking weekend</a> this summer.</div>
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Ingredients:</div>
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2 lb raw shrimp, tail on, drained</div>
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2 cups flour</div>
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2 tsp baking powder</div>
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pinch salt</div>
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3 eggs, yolks and whites beaten separately</div>
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cold water</div>
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Sift together flour, salt, baking powder.</div>
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Add egg yolks and beat well, adding enough cold water to make a smooth, but not thin, batter.</div>
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Add egg whites and fold in carefully.</div>
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Dip shrimp in flour, then batter and deep fry.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz0Y7qaxjnkoPy2wsiaNWPRzRuApTSnw-zhhOHBhOLr-sh3iTcie8UR6Qe9a9WNVNlkKAVXGvxgPVTo9Z6mkXPRaGlLcasSj0A4-W1Yqn9qHUwp0N0dt6svA59UCVP1ch8h2_CzZNkcYU/s1600/frying.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz0Y7qaxjnkoPy2wsiaNWPRzRuApTSnw-zhhOHBhOLr-sh3iTcie8UR6Qe9a9WNVNlkKAVXGvxgPVTo9Z6mkXPRaGlLcasSj0A4-W1Yqn9qHUwp0N0dt6svA59UCVP1ch8h2_CzZNkcYU/s1600/frying.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">...and on fryer duty.</td></tr>
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Serve with soy sauce.</div>
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Sarahhttp://www.blogger.com/profile/18210558985814298413noreply@blogger.com0tag:blogger.com,1999:blog-8748984165712616000.post-38425582804871199442013-11-05T14:20:00.000-05:002013-11-05T14:20:56.956-05:00Stuffed Potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-xLWTMgkRHdc/UgGWLqHPT4I/AAAAAAAAAuI/6F193QDCUOE/s1600/saturday3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-xLWTMgkRHdc/UgGWLqHPT4I/AAAAAAAAAuI/6F193QDCUOE/s1600/saturday3.jpg" height="240" width="320" /></a></div>
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Why would you eat a plain baked potato when you could have a TWICE baked potato !?</div>
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This was a favorite childhood side dish. The potatoes are first baked and then removed from their skin. The potato is mixed with milk and seasoning as when making regular mashed potatoes, but then stuffed back into the skins and baked once more. The result is a creamy, tasty, little bundle of potato with a light crust on top.</div>
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As a child I enjoyed helping my mother in the kitchen and this was a fun recipe to help with. Here is my older sister, Liz, helping to make them in the 80's.</div>
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Before putting in the oven, my mother always scored the top of the potato with a fork before sprinkling with a bit of paprika. I still do that today and we did the same when making them on Saturday night during our <a href="http://schmittyeats.blogspot.com/2013/08/martorana-cooking-weekend.html" target="_blank">cooking weekend</a>.</div>
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Ingredients:</div>
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4 large baking potatoes</div>
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4 tbsp butter</div>
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1 cup milk</div>
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1/4 cup chopped dried onion</div>
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1/2 cup grated parmesan</div>
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salt and pepper</div>
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paprika</div>
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Wash the potatoes, puncture the skin several times with a fork and bake at 350 degrees for 1 hour. Let cool.</div>
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<a href="http://3.bp.blogspot.com/-E-iuRpwR3NA/UgGWLW1XTJI/AAAAAAAAAuA/3Bg7zIs-0-E/s1600/raw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-E-iuRpwR3NA/UgGWLW1XTJI/AAAAAAAAAuA/3Bg7zIs-0-E/s320/raw.jpg" height="240" width="320" /></a></div>
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Cut the potatoes in half lengthwise and scoop the flesh into a medium bowl. Place the skins to the side.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-fWyB-gase3A/UgGWOJX8MaI/AAAAAAAAAuU/z7AGV8MpzV0/s1600/stuffing.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-fWyB-gase3A/UgGWOJX8MaI/AAAAAAAAAuU/z7AGV8MpzV0/s320/stuffing.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scooping</td></tr>
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Add the butter, milk, onions, cheese, salt and pepper and beat until smooth.</div>
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<a href="http://2.bp.blogspot.com/-zeDAXnTc8iA/UgGWI4nny2I/AAAAAAAAAtw/HlMelWIXEtc/s1600/mixing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-zeDAXnTc8iA/UgGWI4nny2I/AAAAAAAAAtw/HlMelWIXEtc/s320/mixing.jpg" height="240" width="320" /></a></div>
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Stuff the potato mixture back into the skins and place on a cookie sheet.</div>
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<a href="http://2.bp.blogspot.com/-TfD9gLK6xKE/UgGWIdGmaNI/AAAAAAAAAto/XT2Wn4YrpUc/s1600/filling2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-TfD9gLK6xKE/UgGWIdGmaNI/AAAAAAAAAto/XT2Wn4YrpUc/s320/filling2.jpg" height="240" width="320" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-2-xag0Hg8kM/UgGWGRlJhOI/AAAAAAAAAtY/T1Uk7H_mVJ4/s1600/filling.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-2-xag0Hg8kM/UgGWGRlJhOI/AAAAAAAAAtY/T1Uk7H_mVJ4/s320/filling.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Aunt Martha and Mom Carolyn on potato duty</td></tr>
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Run a fork across the top of the potato length-wise and sprinkle lightly with paprika.</div>
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<a href="http://4.bp.blogspot.com/-_B5UB44oFew/UgGWLeRg5YI/AAAAAAAAAuE/iofgkRkIVI4/s1600/paprika.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-_B5UB44oFew/UgGWLeRg5YI/AAAAAAAAAuE/iofgkRkIVI4/s320/paprika.jpg" height="240" width="320" /></a></div>
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Bake at 350 degrees for 20 minutes.</div>
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Sarahhttp://www.blogger.com/profile/18210558985814298413noreply@blogger.com0tag:blogger.com,1999:blog-8748984165712616000.post-3306475061437823992013-11-03T12:27:00.003-05:002013-11-03T12:27:52.008-05:00Zucchini Bread<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-FLNK7yowxbU/UltAm0K8pMI/AAAAAAAAA4k/qg3OWs6eCyg/s1600/loaf+done.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-FLNK7yowxbU/UltAm0K8pMI/AAAAAAAAA4k/qg3OWs6eCyg/s1600/loaf+done.jpg" width="320" /></a></div>
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Want a delicious way to sneak in some vegetables under disguise of a sweet treat ?</div>
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These kids were fooled.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-ArgOQIZNLdY/UnaEtVY-mzI/AAAAAAAAA6U/CiXXUt_9BCo/s1600/IMG_1672%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-ArgOQIZNLdY/UnaEtVY-mzI/AAAAAAAAA6U/CiXXUt_9BCo/s320/IMG_1672%255B1%255D.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cousins (Me, Aileen, Ed, Catherine, Liz and Alison)</td></tr>
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This recipe was passed along from a family friend and was <a href="http://schmittyeats.blogspot.com/2013/05/cucumber-zucchini-soup.html" target="_blank">another great way</a> to use the abundance of zucchini from our garden. The bread can be enjoyed for breakfast or dessert - perfect with a smear of butter. I have brought this into work many times and have even made mini loaves as gifts. Everyone loves it.</div>
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Ingredients:<br />
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3 eggs<br />
2 cups sugar<br />
1 cup vegetable oil<br />
1 tsp vanilla<br />
3 tsp cinnamon<br />
1 tsp salt<br />
1 tsp baking soda<br />
1/4 tsp baking powder<br />
3 cups flour<br />
2 cups grated zucchini<br />
1 cup walnuts<br />
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Beat eggs until foamy. Add sugar and oil. Mix well.</div>
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<a href="http://4.bp.blogspot.com/-Bhz1pNvPwQs/UltAigOlVgI/AAAAAAAAA4U/-Ocj3c2LFKU/s1600/eggs+and+sugar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-Bhz1pNvPwQs/UltAigOlVgI/AAAAAAAAA4U/-Ocj3c2LFKU/s1600/eggs+and+sugar.jpg" width="320" /></a></div>
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Add vanilla, cinnamon, salt, baking soda, baking powder and flour. Mix.</div>
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<a href="http://4.bp.blogspot.com/-NQbZY8GVxQw/UltAf_Qc8kI/AAAAAAAAA38/MTlTd0Ld32s/s1600/batter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-NQbZY8GVxQw/UltAf_Qc8kI/AAAAAAAAA38/MTlTd0Ld32s/s1600/batter.jpg" width="320" /></a></div>
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Stir in zucchini and nuts.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo_YGDC3mLM1WNJegaIbzM9hYK1oBWcEkASvBzESGyGrTyPIAfadhc4kyG5NRuIzMkoAhYqUvM27JWfsCnZzkIljZCIqKf7FoVIVaNtrze7cxnOuvmiC14PmE1NJOJZt2YC-Kncw1apbE/s1600/add+zucchini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo_YGDC3mLM1WNJegaIbzM9hYK1oBWcEkASvBzESGyGrTyPIAfadhc4kyG5NRuIzMkoAhYqUvM27JWfsCnZzkIljZCIqKf7FoVIVaNtrze7cxnOuvmiC14PmE1NJOJZt2YC-Kncw1apbE/s1600/add+zucchini.jpg" width="320" /></a></div>
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<a href="http://2.bp.blogspot.com/-pvwEOsLVdJM/UltAyWI8XXI/AAAAAAAAA5c/3FwVbVMMHZc/s1600/zucchini+batter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-pvwEOsLVdJM/UltAyWI8XXI/AAAAAAAAA5c/3FwVbVMMHZc/s1600/zucchini+batter.jpg" width="320" /></a></div>
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Pour into 2 greased 9 x 5 loaf pans.</div>
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<a href="http://4.bp.blogspot.com/-S2apj55GSj0/UltArhbnsjI/AAAAAAAAA40/V8HSrQ4OZys/s1600/loaved.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-S2apj55GSj0/UltArhbnsjI/AAAAAAAAA40/V8HSrQ4OZys/s1600/loaved.jpg" width="320" /></a></div>
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Bake at 350 degrees for 1 hour or until a toothpick stuck into the center comes out clean).</div>
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I love this with just a smear of butter.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlKpNgZdrIl3m3b-dh5IuBe53YJfms3Hxg8j8G6U19LzIRDNAwNqnAD_BzQsHbpy0TZ_2p32sfY7SzYpo240qdCv_5v2ESP4_ytFcEfnHWVL51iH5B60HDnEdjR39tfhMlrnQIZB984Xc/s1600/loaf+buttered.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlKpNgZdrIl3m3b-dh5IuBe53YJfms3Hxg8j8G6U19LzIRDNAwNqnAD_BzQsHbpy0TZ_2p32sfY7SzYpo240qdCv_5v2ESP4_ytFcEfnHWVL51iH5B60HDnEdjR39tfhMlrnQIZB984Xc/s1600/loaf+buttered.jpg" width="320" /></a></div>
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This can also be made as muffins - about 24 - baked for 30-35 minutes.</div>
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<a href="http://2.bp.blogspot.com/-cIYDHR3_M80/UltAumUtPeI/AAAAAAAAA5E/gtd8Oa8oQ9A/s1600/muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-cIYDHR3_M80/UltAumUtPeI/AAAAAAAAA5E/gtd8Oa8oQ9A/s1600/muffins.jpg" width="320" /></a></div>
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<span style="font-family: inherit;"></span><br />Sarahhttp://www.blogger.com/profile/18210558985814298413noreply@blogger.com0tag:blogger.com,1999:blog-8748984165712616000.post-52634774899399995852013-10-14T11:20:00.003-04:002013-10-15T09:03:57.155-04:00Apple Crisp<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoaqEUNWHLLJpIFO2NziN447B3kZttoA-OYYnhXjR40mRSUu12EnMHI_T10zlkqqFmC0bpv_3HCNoB3pZ19__Qes6eFI5mADS1RIXCk1EqrCcZLHMJZKfrnlOJ_W2ARjzO31RgUoc1JCs/s1600/crisp+plated.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoaqEUNWHLLJpIFO2NziN447B3kZttoA-OYYnhXjR40mRSUu12EnMHI_T10zlkqqFmC0bpv_3HCNoB3pZ19__Qes6eFI5mADS1RIXCk1EqrCcZLHMJZKfrnlOJ_W2ARjzO31RgUoc1JCs/s1600/crisp+plated.jpg" height="240" width="320" /></a></div>
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October = Apple picking.</div>
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At least for <u>every single person</u> I know on Facebook it seems, its a time for the obligatory apple picking photo-ops: pictures of tots holding pumpkins and sitting in wagons and adults modeling their favorite fall sweaters. </div>
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But what do you do with those huge bags of apples now that you've brought them home ?</div>
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<img class="rg_i" data-sz="f" name="SqhxmyIrcPdo7M:" src="https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcTNqWDD2fqWySOArLPDL_qZdF4yYLXXYlG1qrj984N1_hRm5OYkPg" style="height: 181px; margin-left: 0px; margin-right: -1px; margin-top: 0px; width: 152px;" /></div>
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May I suggest this simple recipe for apple crisp.</div>
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Where many recipes call for multiple spices and added ingredients like nuts and oatmeal, this recipe pays respect to the apple with just a light toss with cinnamon and a simple buttery, crumb topping.</div>
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This recipe comes from a departed, family friend. My mother said she likes to make it and think of old times when many afternoons were spent at her house. So, I dedicate this post to Mrs. A.</div>
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Ingredients:</div>
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8 medium baking apples (I used Fiji)</div>
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1 tsp cinnamon</div>
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1/2 cup water</div>
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1/2 cup flour</div>
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3/4 cup sugar</div>
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6 tbsp butter</div>
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Pare and core apples. Cut into slices.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcyx2uAwKRlGdfVr1iJ_eOpF2zeXphmBQ5681GVMyvpDafF4oriNDIkPkrB5f2FdLwuxc_VEqzc3yT6hZ9N9Zqnnv2U6UkDEPRo6P3GPOYdtQHOmTBT5Pwmi-sjxM9AcHiRH1i25nEP9M/s1600/sliced.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcyx2uAwKRlGdfVr1iJ_eOpF2zeXphmBQ5681GVMyvpDafF4oriNDIkPkrB5f2FdLwuxc_VEqzc3yT6hZ9N9Zqnnv2U6UkDEPRo6P3GPOYdtQHOmTBT5Pwmi-sjxM9AcHiRH1i25nEP9M/s1600/sliced.jpg" height="240" width="320" /></a></div>
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Mix apples with water and cinnamon and put into a greased 1 1/2 qt baking dish.</div>
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Crumble the rest of the ingredients together. I find it best to cut the butter into pieces and then mix together with my fingers, breaking the butter into smaller pieces.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-MMqc7E8i2b0/UltAyBADupI/AAAAAAAAA5Y/Qhy1iPwoPm0/s1600/topping.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-MMqc7E8i2b0/UltAyBADupI/AAAAAAAAA5Y/Qhy1iPwoPm0/s1600/topping.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buttery crumble</td></tr>
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Spread on top of the apples.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7BnH6nG5f31iCd99Syax_QBuElhOQMLcsbwXQ2Xc0Q_JjZxALSMFv6x85hYfGOG41B3sg4ik3GwrHQ68VqIun3VOHK_uB2HO_qKEgzhzKa2X67podt3ZMmtWEvGYUEMsXgI4voLXr-54/s1600/in+dish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7BnH6nG5f31iCd99Syax_QBuElhOQMLcsbwXQ2Xc0Q_JjZxALSMFv6x85hYfGOG41B3sg4ik3GwrHQ68VqIun3VOHK_uB2HO_qKEgzhzKa2X67podt3ZMmtWEvGYUEMsXgI4voLXr-54/s1600/in+dish.jpg" height="240" width="320" /></a></div>
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Bake uncovered for 45 minutes at 350 degrees.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMv9PL8_ktsPko4vhq50AGs0IKMWD9ET33xWgAEmr3PoCVb5aAtamgeK5WuO7H80nGVCfilRzv1ovuBVKUZclSQMGKPgm3skt5a8GY12enCYvX5JjuxT3B42cwJPIvCFTh-QiBiuLnE3o/s1600/crisp+done.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMv9PL8_ktsPko4vhq50AGs0IKMWD9ET33xWgAEmr3PoCVb5aAtamgeK5WuO7H80nGVCfilRzv1ovuBVKUZclSQMGKPgm3skt5a8GY12enCYvX5JjuxT3B42cwJPIvCFTh-QiBiuLnE3o/s1600/crisp+done.jpg" height="240" width="320" /></a></div>
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Serve warm.</div>
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Great with vanilla ice cream!</div>
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Sarahhttp://www.blogger.com/profile/18210558985814298413noreply@blogger.com0tag:blogger.com,1999:blog-8748984165712616000.post-32809226888799733902013-10-07T20:12:00.001-04:002013-10-09T22:56:37.030-04:00Stir-Fried Rice Noodles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxyn9ofymzX4C1NnDO0RHKR22-CPG3OT8M9YG93ZqcggOA9HtV2JZ4HIuiTF_xhi8HmL9F-U8d7lW6kvdkXHHokqKScDGFOAgADJ7w7WivEsaFz0k_zHk8zIceFNk9egyP9h2hTDgWQA8/s1600/done.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxyn9ofymzX4C1NnDO0RHKR22-CPG3OT8M9YG93ZqcggOA9HtV2JZ4HIuiTF_xhi8HmL9F-U8d7lW6kvdkXHHokqKScDGFOAgADJ7w7WivEsaFz0k_zHk8zIceFNk9egyP9h2hTDgWQA8/s1600/done.jpg" height="240" width="320" /></a></div>
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Before the Food Network, if you wanted cooking lessons you would tune into PBS to watch people like Julia Child or Jacques Pepin or if you were lucky enough to be friends with my mom, you could learn right in her kitchen.</div>
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We had Filipino neighbors who lived down the street and in the 80's my mother asked one of the ladies of the household to come do a cooking lesson for her and her friends. This stir-fry quickly began a hit in our house and still is today.</div>
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It is very versatile as you can use whatever veggies and proteins that you wish. The original recipe called for Chinese sausage that is a bit hard to find. I substituted shrimp here but tofu, pork or chicken would work well too.</div>
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Ingredients:</div>
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3 tbsp. peanut oil</div>
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4 cloves garlic, chopped</div>
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2 carrots, cut into strips</div>
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2 stalks of celery, sliced (including tops)</div>
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1 pkg mushrooms, sliced</div>
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3 scallions, cut into thin strips</div>
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2 cups Chinese or napa cabbage, cut into strips<br />
1/2 lb shrimp, peeled and cut into thirds</div>
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1 pkg rice noodles</div>
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3 tbsp. soy sauce</div>
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1 1/2 tbsp. fish sauce</div>
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14 1/2 oz can of chicken broth</div>
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<a href="http://3.bp.blogspot.com/-dqbMZ27lhE4/UlNJCZqjdWI/AAAAAAAAA3I/A0vXFLwqIjM/s1600/veggies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-dqbMZ27lhE4/UlNJCZqjdWI/AAAAAAAAA3I/A0vXFLwqIjM/s1600/veggies.jpg" height="240" width="320" /></a></div>
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Begin by preparing the rice noodles as directed - by either soaking then in hot water or boiling for 3 minutes. Drain and put aside.</div>
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Heat the peanut oil in a large wok. Add the garlic, carrots, celery and scallions and stir-fry until just beginning to soften (about 3 min).</div>
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<a href="http://3.bp.blogspot.com/-2QnOJBS841U/UlNJCSFsi9I/AAAAAAAAA3M/HmmkWHARbyw/s1600/veggies+pan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-2QnOJBS841U/UlNJCSFsi9I/AAAAAAAAA3M/HmmkWHARbyw/s1600/veggies+pan.jpg" height="240" width="320" /></a></div>
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Add the mushrooms and continue to stir fry until mushrooms are soft.</div>
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Add the shrimp and cabbage and stir-fry until the shrimp turns pink (about 3 min).</div>
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Season with the soy sauce and fish sauce and mix well.</div>
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Add the chicken stock.</div>
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Add the noodles and cook until the liquid is absorbed.</div>
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<a href="http://2.bp.blogspot.com/-HOjB-JQtkI8/UlNJCyBBOvI/AAAAAAAAA3Q/HxOFnDfaVdE/s1600/noodles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-HOjB-JQtkI8/UlNJCyBBOvI/AAAAAAAAA3Q/HxOFnDfaVdE/s1600/noodles.jpg" height="240" width="320" /></a></div>
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Sarahhttp://www.blogger.com/profile/18210558985814298413noreply@blogger.com1tag:blogger.com,1999:blog-8748984165712616000.post-5624799828778336912013-10-06T18:50:00.002-04:002013-10-06T22:45:48.488-04:00Tomato Basil Soup<div class="separator" style="clear: both; text-align: center;">
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Nothing tastes like summer to me more than a bowl of tomato basil soup (except maybe <a href="http://schmittyeats.blogspot.com/2013/08/stuffed-zucchini.html" target="_blank">Stuffed Zucchini).</a> And no better tomato to make it with than Jersey's finest. Anyone from New Jersey knows that there is nothing better than late August Jersey tomatoes (and corn!). No sooner have they ripened on their vines than I make this soup...over and over and over, until alas they disappear for another year.</div>
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We grew an abundance of tomatoes in our garden growing up. I used to love eating them right off the vine or in a cold gazpacho or creamy, crunchy BLT - pleasures reserved for the way-too-short tomato season. The nice thing about this soup is that it can be frozen before adding the broth and thus enjoyed all year-round.</div>
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3 tbsp. margarine<br />
1 large onion, chopped<br />
1 carrot, chopped<br />
4 large ripe tomatoes<br />
1/2 cup packed basil<br />
salt to taste<br />
3/4 tsp sugar<br />
14 1/2 can of chicken broth<br />
1 tbsp. Pastina<br />
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<a href="http://4.bp.blogspot.com/-bgIBzUGZTfA/UkzEjO3xi-I/AAAAAAAAA1c/q02KXFeMlMU/s1600/veggies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-bgIBzUGZTfA/UkzEjO3xi-I/AAAAAAAAA1c/q02KXFeMlMU/s320/veggies.jpg" width="320" /></a></div>
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Start by preparing the tomatoes. Score the bottom of each tomato with a cross. This will make removing the skin much easier. </div>
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Blanch the tomatoes in boiling water until you see the skin beginning to pull away (3-5 minutes).</div>
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Remove the tomatoes and rinse under cold water or let cool until you can handle them. Remove the skins and then coarsely chop.</div>
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In a large pot, melt the margarine and sauté the onions and carrot until the onion is limp. </div>
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<a href="http://4.bp.blogspot.com/-mR6Sn5n73iE/UkzEh4mQ8PI/AAAAAAAAA1Q/2EVAQJXoZ9k/s1600/saute.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-mR6Sn5n73iE/UkzEh4mQ8PI/AAAAAAAAA1Q/2EVAQJXoZ9k/s320/saute.jpg" width="320" /></a></div>
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Stir in the tomatoes, basil, salt and sugar.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJdoeM8h6z34bYhOOOvN0UrF7eK9c8ljh2e2XJ0k-Z3_uoXQdpnNQFL2lQJT30lzOeEpPRpmxWGToLsrF-0Hoe3ANdtstVsSSEqN6WkVQQ4bAv3byG2Gy17dtCr9QHARDoKVbhn604LTs/s1600/precooked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJdoeM8h6z34bYhOOOvN0UrF7eK9c8ljh2e2XJ0k-Z3_uoXQdpnNQFL2lQJT30lzOeEpPRpmxWGToLsrF-0Hoe3ANdtstVsSSEqN6WkVQQ4bAv3byG2Gy17dtCr9QHARDoKVbhn604LTs/s320/precooked.jpg" width="320" /></a></div>
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Bring to a boil and simmer until tomatoes are mushy - about 20 min.</div>
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<a href="http://3.bp.blogspot.com/-1lUCPbjE0oU/UkzEfhNDQPI/AAAAAAAAA00/lhrizIuM2AI/s1600/postcooked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-1lUCPbjE0oU/UkzEfhNDQPI/AAAAAAAAA00/lhrizIuM2AI/s320/postcooked.jpg" width="320" /></a></div>
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Cool and puree in blender.</div>
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(This is the point at which you can freeze the mixture)</div>
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To serve: boil 1 can of chicken broth, add the Pastina and cook until pasta is done.</div>
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<a href="http://1.bp.blogspot.com/-xdpGTvHATco/UkzEaCRtHSI/AAAAAAAAA0Y/wPrTqjUYdDo/s1600/broth.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-xdpGTvHATco/UkzEaCRtHSI/AAAAAAAAA0Y/wPrTqjUYdDo/s320/broth.jpg" width="240" /></a></div>
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Stir in the tomato mixture and heat (do not boil).</div>
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Eat while dreaming about summer....its only 279 days away.</div>
Sarahhttp://www.blogger.com/profile/18210558985814298413noreply@blogger.com1tag:blogger.com,1999:blog-8748984165712616000.post-84565786078280375942013-09-30T20:01:00.002-04:002013-11-03T12:30:56.507-05:00Stuffed Clams<div align="center">
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<a href="http://3.bp.blogspot.com/-u3fojCcdDss/UgGVuZsIB6I/AAAAAAAAAqQ/0Z8L-MuAG48/s1600/done.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-u3fojCcdDss/UgGVuZsIB6I/AAAAAAAAAqQ/0Z8L-MuAG48/s1600/done.jpg" width="320" /></a></div>
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The Martorana siblings were not the only ones who did some cooking up at Cape Cod this summer. After my aunts and uncle left and the house quieted down a little I spent a few more days with my parents doing are usual Cape Cod summer rituals like shopping, going to the beach, biking, waterside dining and of course, eating some clams.</div>
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We always get steamers at Cape Cod in the summer and this year I added a special request for my father's stuffed clams.</div>
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My father and his family spent their summers in Breezy Point, NY. In the late 1940's, the water in Jamaica Bay had not yet become polluted as it is today. My father and his sisters would walk along the tidal flats at low tide looking for little air holes and then dig up the unsuspecting clams below with their shovels, bringing home a pail full of them for my grandfather to steam.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-5mH_d0FEuHY/Ukdk3jdyt5I/AAAAAAAAAzw/vphazQmyPEc/s1600/2024+%25282%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-5mH_d0FEuHY/Ukdk3jdyt5I/AAAAAAAAAzw/vphazQmyPEc/s1600/2024+%25282%2529.JPG" width="182" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Breezy Point, 1940's<br />
(Mary, Ann Marie, Edward and Margaret Schmitt)</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-xxNOGfR1PnU/Ukdd3nvIGFI/AAAAAAAAAzc/03WYZhw-7CU/s1600/014.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="252" src="http://1.bp.blogspot.com/-xxNOGfR1PnU/Ukdd3nvIGFI/AAAAAAAAAzc/03WYZhw-7CU/s1600/014.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cape Cod, 1970's<br />
(Me and my brother, Ed)</td></tr>
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We still eat them the same way they did back in their bungalow, rinsed in clam broth to remove any sand, dipped in butter and then eaten with a bite of buttered toast.</div>
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Stuffed clams are made with the larger, hard-shelled cherrystones. Though any hard-shelled clam will work, you probably don't want to try stuffing those little guys on the right.</div>
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My dad's family often made the recipe that follows, reminiscent of the baked clams they would get as takeout from Lundy's in Sheepshead Bay. My father enjoyed making the trip with his dad and sitting at the bar waiting for their order to be ready, a beer for grandpa, a ginger ale with a cherry for dad. Likewise, I enjoyed making and eating these with him.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-u05U4z7Bk5c/Ukdd2pK9RzI/AAAAAAAAAzQ/JdV8jSqisU0/s1600/013+%25282%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-u05U4z7Bk5c/Ukdd2pK9RzI/AAAAAAAAAzQ/JdV8jSqisU0/s1600/013+%25282%2529.jpg" width="175" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">That's not Opie, it's my Dad! <br />
(and my grandfather, Henry Schmitt)</td></tr>
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Ingredients:</div>
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24 Cherrystone Clams</div>
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1/2 cup onions, diced</div>
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1 clove garlic, minced</div>
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1/2 cup green pepper, diced</div>
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1/4 cup pimentos, chopped</div>
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1 stack Ritz crackers</div>
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1 egg, beaten</div>
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1/2 cup butter, melted</div>
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bacon, cooked halfway (optional)</div>
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Steam clams in a large pot until the shells pop open. Remove from shells and chop. Reserve the shells and some of the residual clam water.</div>
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<a href="http://4.bp.blogspot.com/-tsxRW2YLI80/UgGVoXY0bTI/AAAAAAAAApg/IiBjZSmPLQ4/s1600/chopping.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-tsxRW2YLI80/UgGVoXY0bTI/AAAAAAAAApg/IiBjZSmPLQ4/s1600/chopping.jpg" width="320" /></a></div>
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Pulse the Ritz crackers in a food processor to turn them into crumbs. </div>
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Mix with the clams and the other remaining ingredients and enough of the clam juice to moisten.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb54YK2PGumtw-vwkJdn_h9Po6TMV8CyvEdU8lm675dBfZTf10Rw3bWI2kw94KQQChdNbNrpeatyHG_SzB4ntJ7JpvtzLYGY1BrVGarzavjQuMMmh1qX0GpJ7rWWQCi-zzlR6H-3n_0E4/s1600/add+clams.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb54YK2PGumtw-vwkJdn_h9Po6TMV8CyvEdU8lm675dBfZTf10Rw3bWI2kw94KQQChdNbNrpeatyHG_SzB4ntJ7JpvtzLYGY1BrVGarzavjQuMMmh1qX0GpJ7rWWQCi-zzlR6H-3n_0E4/s1600/add+clams.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNCR7c7oPpXozlaMYnsIol_XLnKroaHENbTl_EX5BlcHBzvJZjO8dg0PBUjbUW6rWg3gUqzaCeipkWw8VBlSOtVwNfVHnkd6Vuz4eBvRed8-vWio8SD-Yo06z5h69_wnKleo4_UVa6D2Y/s1600/mixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNCR7c7oPpXozlaMYnsIol_XLnKroaHENbTl_EX5BlcHBzvJZjO8dg0PBUjbUW6rWg3gUqzaCeipkWw8VBlSOtVwNfVHnkd6Vuz4eBvRed8-vWio8SD-Yo06z5h69_wnKleo4_UVa6D2Y/s1600/mixed.jpg" width="320" /></a></div>
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Spoon the mixture into the clam shells and top with a bacon strip.</div>
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Bake at 350 degrees for 20 minutes.</div>
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Enjoy on the back deck with a nice cold beer (or a Ginger Ale and cherry).</div>
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Sarahhttp://www.blogger.com/profile/18210558985814298413noreply@blogger.com0tag:blogger.com,1999:blog-8748984165712616000.post-10576451069310453072013-09-28T17:00:00.002-04:002013-09-28T17:01:02.317-04:00Peasant Food<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRAlTu4mlU8w0mt_a3R0Iwzqk3XL1XqA8lgjHQYEtCQkqtgVboq___Z1p5kGA7dsaU62opHcHYpm_1qr9jpqC4aQtKgLu4lCqUGxV_Hh0F-VkBTF0GTAcAWdONIh-etPvUU7MiH9UNVRY/s1600/IMG_1516.JPG" height="320" width="240" /></div>
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My mom and I always joke that some of our favorite dishes are mere peasant foods.</div>
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Peasant foods, or Cucina Povera in Italian (meaning poor or frugal cooking), are those dishes made from humble ingredients but hearty enough to be called a meal. Usually one-pot dishes, they were popular during hard economic times in many countries including during the Great Depression here in the United States. Every nationality has their own version of peasant foods such as tacos in Latin America or succotash here in North America. In Italy, meat was often reserved for Sunday's meal and so during the week, dishes made from accessible and inexpensive ingredients filled the menu. Panzanella made great use of leftover bread and Minestrone cleaned out the vegetable bin.</div>
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The funny thing about peasant foods is that even during better times, they are still enjoyed as representatives of the cultures that gave birth to them. </div>
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A visit to my parents house is always an excuse for my mom to whip up some of our family's favorites: macaroni and anything - like macaroni and peas (above) or <a href="http://schmittyeats.blogspot.com/2013/09/broccoli-and-macaroni.html" target="_blank">Broccoli and Macaroni</a> - or <a href="http://schmittyeats.blogspot.com/2013/09/string-beans-and-frankfurters.html" target="_blank">String Beans and Franks</a>.<br />
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The latter two were enjoyed during the <a href="http://schmittyeats.blogspot.com/2013/08/martorana-cooking-weekend.html" target="_blank">The Martorana Cooking Weekend</a> despite times being good....and I mean very, very good.</div>
Sarahhttp://www.blogger.com/profile/18210558985814298413noreply@blogger.com0tag:blogger.com,1999:blog-8748984165712616000.post-68816026669707953092013-09-28T16:54:00.001-04:002013-09-28T16:54:27.641-04:00String Beans and Frankfurters<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-_baPhU_Bo4s/UgGVlG5obAI/AAAAAAAAApA/4cTkaB0hOYs/s1600/DSC01409.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-_baPhU_Bo4s/UgGVlG5obAI/AAAAAAAAApA/4cTkaB0hOYs/s1600/DSC01409.JPG" height="240" width="320" /></a></div>
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Ingredients:</div>
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1 large onion, chopped</div>
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1 pkg beef hot dogs (can substitute turkey or veggie)</div>
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1 lb string beans, ends snapped off</div>
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1 large can plum tomatoes</div>
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1 cup basil (whole leaves)</div>
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My mother used to make this in a pressure cooker. Today, we both use our crock pots but it can also be made in a regular, large pot.</div>
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Saute the onions until translucent.</div>
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Add the remaining ingredients.</div>
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Cook until string beans are nice and soft (about 4 hours in a crock pot).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAoby8xqWDoTgdcIe0zBfjrrLoppq9MidD82HcGZ7oWF4dj5_rso19JbhzIeCsfjjhCF90n0IC9YmYgVMJlQD4y8t_I9HMePyxzyGkmPXv2e_d_sI9CD4xa0ZaskOJMSsRIoYQRR0AF1Y/s1600/DSC01402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAoby8xqWDoTgdcIe0zBfjrrLoppq9MidD82HcGZ7oWF4dj5_rso19JbhzIeCsfjjhCF90n0IC9YmYgVMJlQD4y8t_I9HMePyxzyGkmPXv2e_d_sI9CD4xa0ZaskOJMSsRIoYQRR0AF1Y/s1600/DSC01402.JPG" height="240" width="320" /></a></div>
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<br />Sarahhttp://www.blogger.com/profile/18210558985814298413noreply@blogger.com0tag:blogger.com,1999:blog-8748984165712616000.post-53784528678226704352013-09-28T16:54:00.000-04:002013-09-28T16:54:17.073-04:00Broccoli and Macaroni<div class="separator" style="clear: both; text-align: center;">
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Ingredients:<br />
1/2 lb Ditalini pasta<br />
1 large head of broccoli, cut into small pieces<br />
Garlic salt<br />
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Begin by cooking the pasta according to directions.<br />
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When its about half way done, add the broccoli and cook until pasta is done.<br />
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Spoon into serving bowls including some of the cooking water.<br />
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Season with garlic salt.<br />
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Sarahhttp://www.blogger.com/profile/18210558985814298413noreply@blogger.com0tag:blogger.com,1999:blog-8748984165712616000.post-6981626626206634252013-08-29T19:38:00.004-04:002013-08-29T19:52:22.392-04:00Squash Blossom Pancakes<div class="separator" style="clear: both; text-align: center;">
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I love the sight of the first zucchini blossoms blooming. It means that summer is in full swing, local vegetables are on their way and I can make one of my favorite summer snacks.</div>
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On a trip to Rome and the Amalfi Coast with my parents back in 2004, I was so excited to see squash blossoms or 'f<em>iori di zucca' </em>on so many menus. I had it sauteed in pasta and stuffed with cheese and deep fried. The latter is how you will find it on most menus in the US (hopefully with an anchovy tucked inside!). </div>
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I remember another time, visiting my younger sister in Maine. We spent the day hiking in Acadia National Park and then stopped for a nice dinner outside of Bar Harbor, changing out of our sweaty clothes in the back of her car. Most people would probably look forward to something hearty after a long, hot strenuous day of hiking but we immediately began to salivate at the sight of stuffed squash blossoms on the menu.</div>
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If you search the web, you will find endless recipes for stuffed blossoms but I prefer these pancakes, a recipe from my Aunt Marian, as they highlight the nutty flavor of the blossoms rather than masking it with a blob of cheese (though that's good too). These were enjoyed as a side dish to our <a href="http://schmittyeats.blogspot.com/2013/08/mixed-hamburgers.html" target="_blank">Mixed Hamburgers</a> on Friday night of our <a href="http://schmittyeats.blogspot.com/2013/08/martorana-cooking-weekend.html" target="_blank">cooking weekend.</a></div>
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Ingredients:</div>
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20 squash blossoms cut into small pieces</div>
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1 1/2 cups flour</div>
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2 tsp baking powder</div>
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1/2 tsp salt</div>
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1/2 tsp pepper</div>
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1 cup water</div>
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1 egg</div>
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grated cheese</div>
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1 can chopped anchovies (optional - omit salt if using)</div>
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When picking squash blossoms, make sure to do so early in the morning and try to only pick the males. For those of you who slept through biology, the female flowers will yield the fruit, or in this case, the squash. The males (useless once they do their pollinating - ha!) will be attached to a long, skinny stem as opposed to the females who will be attached to a bulb or the beginning of a squash.</div>
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If you don't have access to a garden, I have seen squash blossoms at larger farmer's markets and at Whole Foods, usually in July.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">The boys</td></tr>
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To prepare, cut of the stems, slice open and remove anything inside.</div>
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In a bowl, mix flour, baking powder, (salt) and pepper. Add egg and water and beat with a fork until smooth. Add flowers, anchovies, and grated cheese. Mix well.</div>
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Fry in oil, using a serving spoon to place batter in frying pan. </div>
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When edges brown and bubbles break on top (like pancakes), turn, and brown on other side.</div>
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Serve immediately and enjoy !</div>
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<br />Sarahhttp://www.blogger.com/profile/18210558985814298413noreply@blogger.com0tag:blogger.com,1999:blog-8748984165712616000.post-70296852843328488962013-08-27T21:09:00.000-04:002013-09-19T20:35:43.471-04:00Mixed Hamburgers<div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-s-SSq88jhlQ/UgGWAAtfFAI/AAAAAAAAAsg/YQkE2h1XhnQ/s1600/done.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-s-SSq88jhlQ/UgGWAAtfFAI/AAAAAAAAAsg/YQkE2h1XhnQ/s1600/done.jpg" height="240" width="320" /></a></div>
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Every Saturday night, my Grandfather made Mixed Hamburgers. These mini burgers are basically meatballs made into patties. Little did my grandfather know but he was way ahead of his time. These days you find "sliders" on many menus from pubs to fine dining and that is essentially what these are - meatball sliders.<br />
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Incidentally, he also liked to serve them alongside a can of Chef Boyardee. This was in no disrespect to his Italian roots I'm sure but rather his solution to "Dad's Night To Cook" while still having time to spend with the family after a long week working in the city.<br />
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And so, Mixed Hamburgers made an encore appearance at Friday night dinner during our cooking weekend at Cape Cod. Unfortunately, Chef Boyardee couldn't make it.</div>
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Ingredients:</div>
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1-1 1/2 lbs ground beef<br />
3 slices of white bread<br />
1 egg<br />
1/4 c grated Parmesan cheese</div>
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2 tbsp. fresh parsley, chopped</div>
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Place the bread in a food processor and pulse to make fresh bread crumbs.</div>
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Combine with the remaining ingredients and mix well - hands work best.</div>
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<a href="http://3.bp.blogspot.com/-r2xG2iGwd7o/UgGWC60rK-I/AAAAAAAAAs4/C8YY7Q1dVpc/s1600/mix.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-r2xG2iGwd7o/UgGWC60rK-I/AAAAAAAAAs4/C8YY7Q1dVpc/s1600/mix.jpg" height="240" width="320" /></a></div>
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Form into mini hamburger patties (or make a meatball and then smash it flat !)</div>
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<tr><td class="tr-caption" style="text-align: center;">Smashing!</td></tr>
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Fry on the stove or electric frying pan or grill.</div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-y47GTZYEZrU/UgGWCATSysI/AAAAAAAAAsw/TiCXDqYDNok/s1600/jane.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-y47GTZYEZrU/UgGWCATSysI/AAAAAAAAAsw/TiCXDqYDNok/s1600/jane.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jane showing her frying skills (Martha supervising?)</td></tr>
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Serve on mini buns with toppings of your choice.</div>
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(.......and from the cutting room floor......)</div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-122TA-9mRnE/UgGWEJnJW2I/AAAAAAAAAtA/YOhDkCCvV8U/s1600/pickles.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-122TA-9mRnE/UgGWEJnJW2I/AAAAAAAAAtA/YOhDkCCvV8U/s1600/pickles.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My mom explaining why the heck she bought such a large jar of pickles.</td></tr>
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Sarahhttp://www.blogger.com/profile/18210558985814298413noreply@blogger.com0tag:blogger.com,1999:blog-8748984165712616000.post-7552528543231139002013-08-20T20:06:00.001-04:002013-08-20T20:06:40.134-04:00Antipasto<div class="separator" style="clear: both; text-align: center;">
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I'll begin my <a href="http://schmittyeats.blogspot.com/2013/08/martorana-cooking-weekend.html" target="_blank">Martorana Cooking Weekend</a> posts the way most Italian holiday meals begin - with Antipasto. Literally meaning "before the meal", its a way to curb your guests' appetites while the aroma of Roast Turkey or Sunday Sauce fills the air.</div>
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Antipasto was always a part of our holiday meals no matter at whose house we gathered and we still follow that tradition today - every time, no question about it.</div>
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Traditionally, antipasto is a mixture of pickled vegetables, meats and cheeses. In my family, we always include the exact same things, and always served on a dish especially made for antipasto, with separate compartments (so that your pepperoni doesn't taste like anchovies) and with small dishes and teeny, tiny forks.</div>
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My mother and I were in Italy just before my brother got married. We were in a ceramic store on the Amalfi Coast looking for something to buy as a shower gift. As soon as we spied an antipasto dish we knew it was the perfect choice. No better way to teach the newest family member what was expected before Easter Dinner !</div>
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It was only natural to enjoy some antipasto during our weekend at the Cape. We included the usual store bought items: anchovies, artichoke hearts, olives, pepperoni, sharp provolone and made two from scratch which you will find directly after this post: <a href="http://schmittyeats.blogspot.com/2013/08/marinated-mushrooms.html" target="_blank">Marinated Mushrooms</a> and <a href="http://schmittyeats.blogspot.com/2013/08/roasted-peppers_20.html" target="_blank">Roasted Peppers</a>.</div>
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So good - every time !</div>
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<tr><td class="tr-caption" style="text-align: center;">Curbing appetites</td></tr>
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<br />Sarahhttp://www.blogger.com/profile/18210558985814298413noreply@blogger.com0tag:blogger.com,1999:blog-8748984165712616000.post-46487291481177845792013-08-20T19:38:00.003-04:002013-08-20T19:39:02.729-04:00Marinated Mushrooms<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-LMzrE9dSHyI/UgBP0JzCx8I/AAAAAAAAAkU/nqM_KRK1OGQ/s1600/done.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-LMzrE9dSHyI/UgBP0JzCx8I/AAAAAAAAAkU/nqM_KRK1OGQ/s320/done.jpg" width="320" /></a></div>
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Ingredients:<br />
1lb fresh mushrooms<br />
1/4 cup wine vinegar<br />
1 tbsp. chopped parsley<br />
1 clove garlic, cut in half<br />
2 tbsp. olive oil<br />
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1/2 tsp. salt</div>
1/4 tsp. oregano<br />
Dash of pepper<br />
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Wash the mushrooms and cook in a small amount of boiling salt water until slightly tender, about 5-10 minutes.</div>
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Drain and add to a bowl with the remaining ingredients.</div>
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<tr><td class="tr-caption" style="text-align: center;">The remaining ingredients<br />
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<span style="font-size: small;">Marinate in the refrigerator over night. Remove the garlic before serving.</span><br />
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Sarahhttp://www.blogger.com/profile/18210558985814298413noreply@blogger.com0tag:blogger.com,1999:blog-8748984165712616000.post-32675755820410605492013-08-20T19:28:00.001-04:002013-08-20T19:38:42.730-04:00Roasted Peppers<div class="separator" style="clear: both; text-align: center;">
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Ingredients:<br />
Bell peppers (any color)<br />
Olive oil<br />
Fresh garlic, minced<br />
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There are many techniques for roasting peppers. In the old days, they would hold them over the open fire of a wood stove. The modern equivalent would be the open flame of a gas stove (using tongs of course). A much simpler way is to lay them flat under the broiler.</div>
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Cut the top off of the peppers, cut in half lengthwise and remove the seeds. Place skin side up on a cookie sheet and press down so that they lay as flat as possible. </div>
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Broil on high until the skin becomes mostly black and blistered. WATCH THEM. They should take between 5 and 10 minutes.</div>
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Remove from the broiler and place them in a paper bag. This will allow them to steam and the skin will come off much easier. Wait 15 minutes, remove from bag and rinse under cold water while rubbing the skin off with your hands.</div>
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Cut the peppers into slices and toss with garlic and olive oil. Refrigerate over night.</div>
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<br />Sarahhttp://www.blogger.com/profile/18210558985814298413noreply@blogger.com0tag:blogger.com,1999:blog-8748984165712616000.post-38451790438946229182013-08-13T21:54:00.001-04:002013-08-13T22:36:45.785-04:00Martorana Cooking Weekend<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"><span style="color: lime;">Eat</span>, <span style="color: yellow;">Play</span>, <span style="color: red;">Love</span></span></div>
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That's exactly what I had the pleasure of doing one recent weekend this summer with my Mom and her 4 siblings. My Aunts Marian, Martha and Jane and Uncle Frank all travelled to my parent's house on Cape Cod for a weekend of cooking, storytelling, eating, drinking and even a little impromptu dancing.</div>
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<tr><td class="tr-caption" style="text-align: center;">They don't look much different now (Jane, Carolyn, Frank, Marian and Martha)</td></tr>
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The weekend began with a review of the menu (in case anyone thought they would get out of actually cooking).</div>
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Everyone was eager to start and so I handed out some "I'm Italian" aprons and we got to work.</div>
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<a href="http://2.bp.blogspot.com/-8G-9JysYrw4/UgrbapL6pDI/AAAAAAAAAx4/EOW1dK2db3g/s1600/apron.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-8G-9JysYrw4/UgrbapL6pDI/AAAAAAAAAx4/EOW1dK2db3g/s1600/apron.jpg" height="240" width="320" /></a></div>
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We shared and cooked some of our favorite family recipes telling stories about the past and their place in our family lore.</div>
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We cooked our way right through the weekend with some time off for shopping and the beach on Saturday and a little more shopping on Sunday (after which we may have also stopped for a cocktail- c'mon we worked hard!) </div>
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Cooking my way through these family recipes can be a bit of a lonely process and I've been happy to share them with guests and co-workers on occasion. But to be able to cook them alongside family and learn from those who have helped pass them down ? Priceless.</div>
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Thanks to my Mom, Carolyn for being the logistics-queen that she is and for doing all of the shopping and lending her kitchen, to Marian for her Italian-cooking expertise and her home-canned tomatoes, Martha for her humor and plethora of stories, Jane for her sous chef skills, pictures and family history and Frank for spending his weekend with a bunch of woman and doing the least popular job of manning the deep fryer. Thanks also to my Dad for putting up with all of us and for of course, tending bar.</div>
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I look forward to sharing the results of our labor on these pages and keeping the Martorana culinary quest alive.</div>
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Thanks again to Team Martorana - I had a blast !</div>
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Sarahhttp://www.blogger.com/profile/18210558985814298413noreply@blogger.com0tag:blogger.com,1999:blog-8748984165712616000.post-24717553490392418492013-08-13T20:57:00.002-04:002013-08-13T20:57:31.284-04:00Stuffed Zucchini<div class="separator" style="clear: both; text-align: center;">
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Late summer means lots of great vegetables from the garden or farmer's markets. My father had a huge garden in our backyard in Glen Rock. He always grew tomatoes, peppers, string beans and zucchini among other things. He has an equally large garden today at my parent's house on Cape Cod. He tends to it like a delicate piece of art resulting in beautiful, colorful and delicious produce.</div>
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This is one of many <a href="http://schmittyeats.blogspot.com/2013/05/cucumber-zucchini-soup.html" target="_blank">zucchini recipes</a> made in the Schmitt household and the one I make at the first sign of local squash. The zucchini is hollowed out and stuffed with onion, tomatoes and cheese - it tastes like summer !</div>
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Ingredients:<br />
1 medium zucchini<br />
1 small tomato<br />
1 small yellow onion<br />
salt and pepper<br />
1 oz Swiss cheese, grated or cut into small pieces<br />
Parmesan cheese, grated<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihC5hxtPoBKG42CEr0nGJmp7uXPRnHvA9GvAWp5pElJVtH-q4TkhysH3WJZ7_JqqclLDx3435_edfn8zYArPPUBqn7AcjIJByEqxIqpvPwkKy2LB-8Su77awUOaoLmbj08rSIM-0OMaxk/s1600/veggies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihC5hxtPoBKG42CEr0nGJmp7uXPRnHvA9GvAWp5pElJVtH-q4TkhysH3WJZ7_JqqclLDx3435_edfn8zYArPPUBqn7AcjIJByEqxIqpvPwkKy2LB-8Su77awUOaoLmbj08rSIM-0OMaxk/s1600/veggies.jpg" height="240" iya="true" width="320" /></a></div>
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Local is best</div>
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The first thing you need to do is hollow out the zucchini "boats". Cut the ends off the zucchini and then in half length wise. Using a small spoon, scrape out the soft pulp and seeds. Chop the flesh into small pieces and set aside.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1fFLL1WXSxIgAQJmtdTM_Oc7I1X2zMa4TXVLoqw_Or1xh-OtNHApKhI3k85sPekfzVIQA7IiKNfxTIUHCHUOxB6la7S5kSTd9n53Wa0Sakv83zN7v9rfBkjHK0iwK86N0YAB6iklSIfI/s1600/hollow.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1fFLL1WXSxIgAQJmtdTM_Oc7I1X2zMa4TXVLoqw_Or1xh-OtNHApKhI3k85sPekfzVIQA7IiKNfxTIUHCHUOxB6la7S5kSTd9n53Wa0Sakv83zN7v9rfBkjHK0iwK86N0YAB6iklSIfI/s1600/hollow.jpg" height="240" iya="true" width="320" /></a></div>
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Blanch the zucchini halves in boiling water for 3 minutes and remove.</div>
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Meanwhile, chop the onion and tomato.</div>
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Heat the olive oil in a medium skillet. Add the tomatoes, onion and zucchini flesh and sauté until the onions are just beginning to brown.</div>
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Turn off the heat and add the Swiss cheese until just beginning to melt.</div>
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Spoon the mixture into the zucchini boats and sprinkle with Parmesan cheese.</div>
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Bake at 350 degrees for 20-25 minutes or until the top is lightly brown.</div>
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Sarahhttp://www.blogger.com/profile/18210558985814298413noreply@blogger.com0tag:blogger.com,1999:blog-8748984165712616000.post-29074107911721214382013-06-14T15:14:00.002-04:002013-06-14T16:42:17.392-04:00Captain Ed's Boat Salad<div class="separator" style="clear: both; text-align: center;">
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My father is a great dad and almost as good of a sailor.</div>
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Water was a constant theme when we were growing up - whether playing in the brook behind our house or trips to the Jersey Shore and Cape Cod. We have all re-located from our home town of Glen Rock but one thing is consistent: we all still live near the water. From Maine down to Virginia and points all over the globe, we play in it, eat from it and in my sister Catherine's case, write about it.</div>
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I have a quote hanging in my office written by "Anonymous" that I reference often:</div>
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<em>"The point is, to be in the water, by the water, or on a bar stool with the water splashing gently at your feet"</em></div>
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One of my fondest memories is going out on my Dad's sailboat </div>
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on the Long Island Sound and Buzzard's Bay.</div>
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You could never predict how the winds would be on any particular day but you could always count on 3 things: good company, great tunes and my Dad's famous "boat salad".</div>
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Inspired by a lunchtime favorite when my Dad worked in Midtown, Manhattan, Boat Salad was always a staple aboard "About Time". My dad said "<em>Most people who have joined me on the boat will say that they are not sure about the sailing but the "Boat Salad" was great". </em>I disagree.</div>
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Passengers were always put to work: steering, tacking, anchoring. But the pleasure of being on the water, the peacefulness and the time spent with family and good friends made it a pleasure. And The Captain made it so. Boat Salad was merely the delicious side dish.</div>
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Ingredients:</div>
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1/2 lb of pasta mini shells or rotini</div>
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8 oz frozen peas</div>
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8 oz imitation crab, flaked</div>
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4 tbsp. mayonnaise</div>
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fresh cracked black pepper</div>
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Cook the pasta al dente and mix with the remaining ingredients.</div>
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Set sail.</div>
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Relax.</div>
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And let the wind carry your sails.</div>
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(Happy Father's Day!)</div>
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Sarahhttp://www.blogger.com/profile/18210558985814298413noreply@blogger.com0tag:blogger.com,1999:blog-8748984165712616000.post-16730468706002441192013-06-03T14:02:00.000-04:002013-06-03T14:12:25.020-04:00Chocolate Ladyfinger Torte<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-A9XRujrIEOU/Uau59CMj7iI/AAAAAAAAAd4/bQ2YxDEo3dA/s1600/done.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-A9XRujrIEOU/Uau59CMj7iI/AAAAAAAAAd4/bQ2YxDEo3dA/s1600/done.jpg" height="240" width="320" /></a></div>
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For someone who often claimed to be "not a baker", my Mom has made some great homemade desserts. Sure, you could cheat and make this with instant pudding and cool whip but I promise you, this tastes much better. This is a great warm weather dessert as it is nice and light and requires no baking. I think it would also be great with some strawberries.<br />
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The glue to this dessert is the lady fingers (the soft kind). When I was little I always remember giggling a little over that name - "lady fingers" - because they look like anything but. Man fingers, maybe, but not a lady's. Turns out, many countries originally called them "cat's tongues" which is more descriptively accurate to their size. I wonder why that didn't stick ?<br />
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A special shout out to my great friend Lisa for her assistance on this one. Turns out, its a lot easier to take pictures when someone else is doing the cooking !</div>
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Ingredients:<br />
8 oz semi-sweet chocolate<br />
3 tbsp water<br />
4 eggs separated<br />
1/4 lb margarine, softened<br />
1 tsp vanilla<br />
1/4 cup sugar<br />
1 1/2 cups heavy cream<br />
10 double ladyfingers<br />
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Mix 7 oz of the chocolate (save the additional ounce for garnish) with the water in a mixing bowl and melt over a pot of hot water (double boiler). </div>
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<a href="http://3.bp.blogspot.com/-eCzwbO2iePw/Uau5wSO01aI/AAAAAAAAAdg/OFSdK7n4kcA/s1600/chocolate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-eCzwbO2iePw/Uau5wSO01aI/AAAAAAAAAdg/OFSdK7n4kcA/s1600/chocolate.jpg" height="240" width="320" /></a></div>
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Remove and beat in egg yolks one at a time. Add vanilla.</div>
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<a href="http://4.bp.blogspot.com/-vRD2iJx0Eh8/Uau6DNk3VfI/AAAAAAAAAeQ/ZpDfIQhuPys/s1600/egg+yolk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-vRD2iJx0Eh8/Uau6DNk3VfI/AAAAAAAAAeQ/ZpDfIQhuPys/s1600/egg+yolk.jpg" height="240" width="320" /></a></div>
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Beat egg whites until soft peaks form and gradually add sugar.</div>
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Fold meringue into chocolate mixture.</div>
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<a href="http://2.bp.blogspot.com/-3aYVv9Ejf0M/Uau5_KN-qKI/AAAAAAAAAeE/dsGxRtkTpUg/s1600/egg+whites.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-3aYVv9Ejf0M/Uau5_KN-qKI/AAAAAAAAAeE/dsGxRtkTpUg/s1600/egg+whites.jpg" height="320" width="240" /></a></div>
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Beat 1 cup of cream until stiff and fold in.</div>
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<a href="http://4.bp.blogspot.com/-vuqcdqBnGjM/Uau50kkFtRI/AAAAAAAAAds/Tjc2xrMAUcI/s1600/cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-vuqcdqBnGjM/Uau50kkFtRI/AAAAAAAAAds/Tjc2xrMAUcI/s1600/cream.jpg" height="240" width="320" /></a></div>
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Stand ladyfingers around buttered 8" spring pan.</div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-LtbG98cwI_A/Uau6Mb9iWnI/AAAAAAAAAeo/wPUIZwNfaS4/s1600/lisa.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-LtbG98cwI_A/Uau6Mb9iWnI/AAAAAAAAAeo/wPUIZwNfaS4/s1600/lisa.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Sous Chef, Lisa</td></tr>
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Spoon in filling.</div>
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Chill overnight. Top with remaining cream (whipped) and grate chocolate over the top.</div>
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Sarahhttp://www.blogger.com/profile/18210558985814298413noreply@blogger.com0tag:blogger.com,1999:blog-8748984165712616000.post-83633058071846837962013-05-15T13:13:00.002-04:002013-05-15T13:13:36.100-04:00Cucumber Zucchini Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBShnzxlkAOTVXdshQ8mbRw0V8LdhDiPQjaDMBA3K0jB14Zhkn4chkjyn8EEmjtWQCtKCMTcD15msPCg6jpxYp8nWuCl0ltOl5jWGtUro1wGPPIxzMvyzcgIJgSf9VWgTsGTdk0dBgGJo/s1600/done.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBShnzxlkAOTVXdshQ8mbRw0V8LdhDiPQjaDMBA3K0jB14Zhkn4chkjyn8EEmjtWQCtKCMTcD15msPCg6jpxYp8nWuCl0ltOl5jWGtUro1wGPPIxzMvyzcgIJgSf9VWgTsGTdk0dBgGJo/s1600/done.jpg" height="240" lua="true" width="320" /></a></div>
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I love soup any day of the year but my favorite soups are the ones my mother made with vegetables from our garden. Now that the farmer's markets have re-opened in Hoboken, I look forward to making huge pots of these to enjoy on even the hottest of summer days.</div>
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This particular soup solved an ongoing dilemma in the Schmitt household - what to do with the onslaught of zucchini plucked from my father's garden. In particular, what to do with the extra-large ones that were left to grow a bit too long. Because of their large, inedible seeds, they were assigned to dishes like this one by discarding said seeds and using the flesh alone.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZO0szNrF9Qsvq3pMbrlt3kqZEIcjU41HmOI262dBs7rvPAFu3ge6I_EJYsuSJOO-W2fVm2pYqq7W6x34X9lFbfb_tcp5lD7l_S44NXFMgeu0CSlm0gB9EqazQfFItwEiAD8hdgS-xIg/s1600/zucchini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZO0szNrF9Qsvq3pMbrlt3kqZEIcjU41HmOI262dBs7rvPAFu3ge6I_EJYsuSJOO-W2fVm2pYqq7W6x34X9lFbfb_tcp5lD7l_S44NXFMgeu0CSlm0gB9EqazQfFItwEiAD8hdgS-xIg/s1600/zucchini.jpg" height="137" width="320" /></a></div>
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Choose your weapon</div>
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Ingredients:</div>
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3-4 medium zucchini (or 1 jumbo!), sliced</div>
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1-2 medium cucumber, peeled, de-seeded and sliced</div>
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3 ribs celery, sliced</div>
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2 scallions, sliced</div>
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3 cloves garlic, minced</div>
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4-5 cups of chicken or vegetable broth</div>
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1/2 tsp dill</div>
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1/2 tsp thyme</div>
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Salt & pepper</div>
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1 cup heavy cream (or milk, yogurt, sour cream)</div>
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Simmer zucchini, cucumber, celery and scallions with herbs in broth until soft. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUihrbfyNwKugyA38IkzgScqeH1ta5H_MmVAYtAKZCV8e9ifT-ieRyHx52IkyOvSPxm5WW0JU4GdUZt-1V1CuGddcx0rK6QTp2Q4uPaWgLY0m3b2VtfiHX11sZ-hbwnlR9EkQH9HmKxLo/s1600/potted.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUihrbfyNwKugyA38IkzgScqeH1ta5H_MmVAYtAKZCV8e9ifT-ieRyHx52IkyOvSPxm5WW0JU4GdUZt-1V1CuGddcx0rK6QTp2Q4uPaWgLY0m3b2VtfiHX11sZ-hbwnlR9EkQH9HmKxLo/s1600/potted.jpg" height="240" width="320" /></a></div>
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Before</div>
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After</div>
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Let cool slightly. Puree in blender or food processor. </div>
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Season to taste with salt and pepper. Stir in cream.</div>
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Sarahhttp://www.blogger.com/profile/18210558985814298413noreply@blogger.com0tag:blogger.com,1999:blog-8748984165712616000.post-35492618405877476822013-05-12T15:08:00.003-04:002013-05-12T15:08:43.562-04:00My Favorite Chef<div class="separator" style="clear: both; text-align: center;">
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Most of the food I make I learned from my mom. I remember clearly the first thing she taught me to make on my own was scrambled eggs (with a dash of milk and salt & pepper). From a small age, wearing our mother/daughter matching aprons, to present day, I was always eager to help in the kitchen and learn from the Master herself.</div>
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My mother cooked a balanced meal every day of the week (except for an occasional pizza Friday) and never made the same thing 2 weeks in a row. There were no chicken nuggets or Lunchables in our house - only roast chicken, homemade tomato sauce, brie sandwiches (!), meatloaf, etc, etc.</div>
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Yet, sometimes its the littlest things that stick with you - little tips and tricks that you learn from Mom. I'll never be as good of a cook as my mom. Everything she makes just seems to taste so much better ! But I like to think there is a little piece of her in everything I whip together.</div>
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Like a simple grilled cheese sandwich made the way her mother made it with a little bit of mayo spread on the inside of the bread.</div>
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Or her famous Egg on Bread (which my nephew confirms that she makes better.)</div>
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Even her tuna fish salad tastes better (onion, celery and a dash of milk!) and always made in the same little bowl that my grandmother made it in.</div>
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There is something about Mom's cooking that soothes the soul and warms one's inner being. The recipes I've been documenting here are no doubt delicious, but its their passing from mother to daughter - from my grandmother, to my mother, to me - that makes them extra special.</div>
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Happy Mother's Day to My Favorite Chef !</div>
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<br />Sarahhttp://www.blogger.com/profile/18210558985814298413noreply@blogger.com0tag:blogger.com,1999:blog-8748984165712616000.post-2014952165526757152013-04-24T12:48:00.000-04:002013-06-08T09:52:57.124-04:00Nut Cups<div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-_m9lc-iGJ6E/UXRsUjbPqLI/AAAAAAAAAZM/q_FJPpyeMWA/s1600/done.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-_m9lc-iGJ6E/UXRsUjbPqLI/AAAAAAAAAZM/q_FJPpyeMWA/s1600/done.jpg" dua="true" height="240" width="320" /></a></div>
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This recipe came originally from a family friend. She made my mother promise that she would never make these for any friend or community events and so they always made an appearance at family get-togethers.</div>
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These are incredibly easy to make and delicious - like mini walnut pies !</div>
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Ingredients (Makes 48 pieces) :</div>
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1 stick margarine</div>
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1 stick butter</div>
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8 oz cream cheese</div>
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2 cups flour</div>
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1 1/2 cups brown sugar</div>
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2 eggs</div>
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2 tbsp melted butter</div>
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2 tsp vanilla</div>
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2 cups chopped walnuts</div>
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Mix together butter, margarine and cream cheese. Gradually mix in flour. This is the "crust".</div>
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<a href="http://1.bp.blogspot.com/-sH3ztBoyZmw/UXRsDVYWtLI/AAAAAAAAAY0/Dar9LGUaCZ8/s1600/buttery+mix.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-sH3ztBoyZmw/UXRsDVYWtLI/AAAAAAAAAY0/Dar9LGUaCZ8/s1600/buttery+mix.jpg" height="240" lwa="true" width="320" /></a></div>
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Divide the mixture evenly among muffin tins (do not grease the tins).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdOAotO20RVpVeajSrkbBRQjP-xfg3GYsU71QTv15fsK1VOjHo5GooGPJy2qbPdPXDnAYe_CyZvY7jHDAguxViM3P7pzeMlKGOCVkpInpwETbj_yNXVQ7a1h9S3bDLonA9JG1IfrDi7qk/s1600/divided.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdOAotO20RVpVeajSrkbBRQjP-xfg3GYsU71QTv15fsK1VOjHo5GooGPJy2qbPdPXDnAYe_CyZvY7jHDAguxViM3P7pzeMlKGOCVkpInpwETbj_yNXVQ7a1h9S3bDLonA9JG1IfrDi7qk/s1600/divided.jpg" height="240" lwa="true" width="320" /></a></div>
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Using your fingers, spread the mixture evenly along bottom and sides of tins to make the cups.</div>
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<a href="http://1.bp.blogspot.com/-KCAzXvDFp7U/UXRsIjjupwI/AAAAAAAAAY8/krwxUjetpH4/s1600/crust.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-KCAzXvDFp7U/UXRsIjjupwI/AAAAAAAAAY8/krwxUjetpH4/s1600/crust.jpg" height="240" lwa="true" width="320" /></a></div>
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Mix together the next 5 ingredients. This is the filling.</div>
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<a href="http://2.bp.blogspot.com/-nU5dv8xOMSo/UXRsdPLi90I/AAAAAAAAAZU/eXOjegARXo0/s1600/nutty+syrup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-nU5dv8xOMSo/UXRsdPLi90I/AAAAAAAAAZU/eXOjegARXo0/s1600/nutty+syrup.jpg" height="240" lwa="true" width="320" /></a></div>
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Spoon evenly into cups.</div>
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<a href="http://1.bp.blogspot.com/-NC6ws8WUNkk/UXRsnLWpb6I/AAAAAAAAAZk/tDM0DzVj-Og/s1600/oven+ready.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-NC6ws8WUNkk/UXRsnLWpb6I/AAAAAAAAAZk/tDM0DzVj-Og/s1600/oven+ready.jpg" height="240" lwa="true" width="320" /></a></div>
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Bake at 350 degrees for 25-30 minutes. Let cool slightly and then remove from tins. I use a little paring knife to just pop them out.</div>
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Sprinkle with powdered sugar and they're ready to go !</div>
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<br />Sarahhttp://www.blogger.com/profile/18210558985814298413noreply@blogger.com0tag:blogger.com,1999:blog-8748984165712616000.post-79311731236053603462013-04-21T20:09:00.002-04:002013-04-22T10:32:42.823-04:00Meatloaf<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-63NsblRETPY/UXRnkKaOU5I/AAAAAAAAAXA/lO8NODL8OsI/s1600/plated2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-63NsblRETPY/UXRnkKaOU5I/AAAAAAAAAXA/lO8NODL8OsI/s1600/plated2.jpg" height="240" width="320" /></a></div>
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I never understood why people hated meatloaf. <br />
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So often the butt of jokes, meatloaf has gotten a bad reputation over the years as a dry lump of meat cooked by some unloving, kitchen novice. This disdain likely comes from the dish's origin as a way to stretch scrapple by mixing it with oatmeal or cornmeal. The meatloaf I grew up on, however, was moist and flavorful and on a rotating list of dishes I requested on trips home from school.<br />
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Years ago, an ex-boyfriend made me the version of meatloaf that he grew up on - beef, onion soup mix, saltines and peppers all baked in a loaf pan <em>("because it's called meat'loaf' not meat'football-shaped'" he told me) - </em>I finally understood the jokes.<br />
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Both of grandmothers made their meatloaf in a similar way, beginning with the same basic recipe of meat, fresh bread, eggs and seasoning. My own mother played around with the recipe, trying out different toppings and sauces. In the end, a son's love for "the way Mom used to make it" won over and my Mom began making it exactly the way my paternal grandmother Margaret Hank Schmitt made it - over a bed of golden onions and covered in a tomato gravy.<br />
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Ingredients:</div>
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1-1 1/2 lbs ground beef (I have also made it with ground turkey)<br />
3 slices of white bread<br />
1 egg<br />
1/4 c grated parmesan cheese<br />
1 tbsp chopped dry onion<br />
1 medium yellow onion<br />
1 can tomato soup<br />
1-2 large potatoes (optional)<br />
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Moisten the white bread with water, ring out the excess and add it to the beef along with the egg, cheese and dry onion. Mix well (hands work best!).<br />
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Slice the yellow onion and layer on the bottom-center of a baking dish.<br />
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<a href="http://3.bp.blogspot.com/-PfFdumzSr1Q/UXRnbOrE0WI/AAAAAAAAAWw/EYgHAQ-TqAs/s1600/onions.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-PfFdumzSr1Q/UXRnbOrE0WI/AAAAAAAAAWw/EYgHAQ-TqAs/s1600/onions.jpg" height="240" width="320" /></a></div>
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Onion Bed</div>
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Form the meat mixture into a loaf shape and lay on top of the onions.<br />
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<a href="http://1.bp.blogspot.com/-bZfMrUj8PM4/UXRnsX2pgRI/AAAAAAAAAXQ/fAQqKMtUjiY/s1600/raw+loaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-bZfMrUj8PM4/UXRnsX2pgRI/AAAAAAAAAXQ/fAQqKMtUjiY/s1600/raw+loaf.jpg" height="240" width="320" /></a></div>
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Loaf or football ?<br />
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Cut the potatoes into 1-inch chunks.<br />
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Scatter the potatoes around the meatloaf.<br />
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Bake in a 350 degree oven, uncovered, for an hour.</div>
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Mix the tomato soup with equal part water until combined. Pour the mixture gently over the meatloaf.<br />
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Return to the oven for an additional 20 minutes. To serve, cut the meatloaf into 1 inch slices and spoon the tomato gravy over the top. Serve the remaining gravy on the side.</div>
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If you're so lucky as to have leftovers, this meatloaf makes a great sandwich the next day - sliced and served on a kaiser roll or white toast with a little bit of ketchup. Yum!<br />
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Incidentally, I always use Italian white bread for this and when making meatballs because that is what my mother always buys. I particularly like this brand.....it just seems to call my name.<br />
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<br />Sarahhttp://www.blogger.com/profile/18210558985814298413noreply@blogger.com0tag:blogger.com,1999:blog-8748984165712616000.post-1863516443003761362013-04-08T13:58:00.001-04:002013-04-08T13:59:09.455-04:00Eddie's Super Shrimp Scampi<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Tz7DxDsBkg0/UWL-2EPO1mI/AAAAAAAAAUw/Qyv_IUWZp74/s1600/IMG_0389.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Tz7DxDsBkg0/UWL-2EPO1mI/AAAAAAAAAUw/Qyv_IUWZp74/s1600/IMG_0389.JPG" height="240" mta="true" width="320" /></a></div>
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On March 22, 1993 Intel shipped its first Pentium chips, World Water Day was established and my father perfected his recipe for Shrimp Scampi.</div>
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This dish is easy and delicious and is as good, if not better, than anything you would get in a restaurant.</div>
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Ingredients:</div>
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3 tbsp butter</div>
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3 tbsp margarine</div>
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1 tbsp chopped green onion</div>
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2 tbsp olive oil</div>
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6 cloves pressed garlic</div>
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4 tsp lemon juice</div>
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1/4 tsp salt</div>
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1/4 tsp pepper</div>
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4 tsp white wine</div>
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1 tsp oregano</div>
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1 lb peeled, deveined shrimp</div>
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1 tsp cornstarch</div>
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1 tsp water</div>
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2 tbsp chopped parsley</div>
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1/2 lb cooked linguine</div>
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Melt the margarine and butter in a skillet. Add the next 8 ingredients and cook until bubbly.</div>
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Add the shrimp and cook for 5-6 minutes, turning halfway through.</div>
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Dissolve the cornstarch in the tsp of water and add to pan, giving it a good stir.</div>
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Turn off the heat and add the parsley and linguine.</div>
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Toss to coat.</div>
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Alternatively, this could be served over rice.</div>
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Definitely, it should be enjoyed with a nice glass of white wine.</div>
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Sarahhttp://www.blogger.com/profile/18210558985814298413noreply@blogger.com0