tag:blogger.com,1999:blog-10542612782806920032024-03-18T14:35:54.497+03:00The Global ForkEating, Drinking and Cooking the World Over...Chef Alainahttp://www.blogger.com/profile/11509109199445225520noreply@blogger.comBlogger86125tag:blogger.com,1999:blog-1054261278280692003.post-24621706386261647402021-07-16T15:20:00.001+03:002021-07-16T15:32:32.355+03:00"Best of Lusaka"?! Thank you!<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWg15I-pFoJXKvsMS0maIY15wVSRJXSOkOaUkHLUNKqflvW8qTzy0LndCr8xt141MaFEyBYVAtViKyv-dgPRkRxY89gIRcRCoPPfLVjGSoEdOpAspgf3EkV6nAxZPtvg_dlG2-Pq_CbEAa/s225/thank+you.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="225" data-original-width="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWg15I-pFoJXKvsMS0maIY15wVSRJXSOkOaUkHLUNKqflvW8qTzy0LndCr8xt141MaFEyBYVAtViKyv-dgPRkRxY89gIRcRCoPPfLVjGSoEdOpAspgf3EkV6nAxZPtvg_dlG2-Pq_CbEAa/s0/thank+you.jpg" /></a></div>I'm touched to have been recommended recently by members of the U.S. Embassy community here in Lusaka as one of the best sources of baked goods around town...thank you all so much! If you are a member of the community here in Lusaka and would like to contact me about any of my services, here's my contact info:<p></p><p>Email: TheGlobalFork@gmail.com<br /></p><p>WhatsApp/Call: +260-762-1659-89</p><p>Facebook: @TheGlobalFork</p><p>Instagram: @ChefAlaina<br /></p>Chef Alainahttp://www.blogger.com/profile/11509109199445225520noreply@blogger.com1tag:blogger.com,1999:blog-1054261278280692003.post-42695087654373625472020-05-03T16:10:00.000+03:002020-05-05T14:11:19.075+03:00Cooking for Kids during COVID-19: Skillet Chicken Enchiladas<div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
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<span style="font-family: inherit;">Hey there, Lusaka Daily Boosters, and welcome to all my regular readers, too. So glad you're here. </span><br />
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<span style="font-family: inherit;">In honor of Cinco de Mayo, I thought I'd share a family-friendly recipe with you that'll bring a little Fiesta into your house. (Printable recipe card is below, with pics of the "process" below!)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHnZmp2nl8WAaR-nnokX2VSBfv4LVR__sUK6rXqO8Qdg62fqvl-ptvWSvSMr6hyeNCZkMqlGFq6gKdDBZezMApJq8FQTzIqCZ218mFUtG7wNNckN-wT1JS_d4S4dbI6GieyWqHwd8p7xlj/s1600/IMG_3995.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHnZmp2nl8WAaR-nnokX2VSBfv4LVR__sUK6rXqO8Qdg62fqvl-ptvWSvSMr6hyeNCZkMqlGFq6gKdDBZezMApJq8FQTzIqCZ218mFUtG7wNNckN-wT1JS_d4S4dbI6GieyWqHwd8p7xlj/s320/IMG_3995.JPG" width="240" /></a></div>
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<span style="font-family: inherit;">This one was a HUGE hit with the kiddos, and is a great use of pantry products, as well as using only ONE POT! (Even if you make your enchilada sauce yourself!) Hope you enjoy it and let me know how it goes!</span><br />
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<span style="font-family: inherit;">If you want more info on my Zanahorias en Escabeche (Pickled Carrots), head on over to my <a href="https://www.instagram.com/chefalaina/" target="_blank">Instagram Account @ChefAlaina</a>!</span><br />
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<h3 class="ccm-name" itemprop="name" style="color: #363a4c;">
Skillet Chicken Enchiladas</h3>
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<span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span itemprop="recipeYield">4-6</span></span><br />
<div class="ccm-author ccm-info-child">
<strong>Author: </strong><span itemprop="author" itemscope="" itemtype="http://schema.org/Person"><span itemprop="name">Alaina Missbach</span></span></div>
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<div class="ccm-time">
<span class="ccm-time-child">Prep time: </span><span class="ccm-time-child">Cook time: </span><span class="ccm-time-child">Total time: </span></div>
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Sometimes, you just need some TexMex amiright?!?! But man, it’s not really all that fun to sit there rolling enchiladas, making it “just so”, spending HOURS in the kitchen…blegh. Let’s make this easier. Oh, but still flavorful and yummy!! Enter skillet enchiladas. Let’s do this. And your way! (i.e., with what’s in the fridge and pantry already--look in the "notes" section for substitution guidelines.)</div>
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<h3 class="ccm-head">
Ingredients:</h3>
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<li itemprop="recipeIngredient">1 Tbsp olive oil</li>
<li itemprop="recipeIngredient">1 med onion, chopped</li>
<li itemprop="recipeIngredient">3 cloves garlic, minced/pressed (about 2 tsp)</li>
<li itemprop="recipeIngredient">1 tsp dried oregano</li>
<li itemprop="recipeIngredient">1 tsp chile powder (for medium spice; use less or more to taste)</li>
<li itemprop="recipeIngredient">1 tsp ground cumin OR, in place of dried herbs/spices, use 1 Tbsp Taco Seasoning mix</li>
<li itemprop="recipeIngredient">Salt and Pepper</li>
<li itemprop="recipeIngredient">1 lb raw chicken breast, cut into thin strips OR 2 Cups cooked chicken, shredded</li>
<li itemprop="recipeIngredient">1 can Enchilada Sauce OR 1 Cup <a class="ccm-link" href="http://theglobalfork.blogspot.com/2013/04/tex-mex-overseas.html" rel="nofollow" target="_blank">homemade enchilada sauce</a></li>
<li itemprop="recipeIngredient">1 can diced tomatoes, drained OR 1 Cup prepared salsa</li>
<li itemprop="recipeIngredient">1 can Black Beans, drained (optional)</li>
<li itemprop="recipeIngredient">1 small can diced chiles (optional--not needed if using salsa)</li>
<li itemprop="recipeIngredient">2 large (8"+) or 4 small (6"-) tortillas, flour or corn, chopped into the size of tortilla chips</li>
<li itemprop="recipeIngredient">1 Cup shredded cheddar or Monterey jack cheese, or a mix</li>
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Garnish Ideas</div>
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<li itemprop="recipeIngredient">Fresh chopped Cilantro</li>
<li itemprop="recipeIngredient">Chopped Raw Onion or Scallions (Green Onions)</li>
<li itemprop="recipeIngredient">Fresh Tomatoes, small-diced</li>
<li itemprop="recipeIngredient">Sour Cream</li>
<li itemprop="recipeIngredient">Avocado or Guacamole</li>
<li itemprop="recipeIngredient">Crispy Tortilla Strips (crumbled)</li>
<li itemprop="recipeIngredient">Fresh or Canned Chiles, chopped</li>
<li itemprop="recipeIngredient">Black Olives</li>
<li itemprop="recipeIngredient">Lime</li>
<li itemprop="recipeIngredient">Tahini</li>
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Instructions:</h3>
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<li itemprop="recipeInstructions">Preheat oven to 350F.</li>
<li itemprop="recipeInstructions">In a large, oven-safe skillet over medium heat, heat 1 Tbsp olive oil, then add chopped onion and garlic until tender and aromatic, about 4-5 minutes. </li>
<li itemprop="recipeInstructions">Add seasonings (herbs/spices or Taco Seasoning) to skillet and stir, about 30 seconds.</li>
<li itemprop="recipeInstructions">Increase heat slightly, season chicken strips lightly with salt and pepper and add to your skillet. Cook until no longer pink on the outside. (Chicken doesn't have to be cooked all the way through at this point.) If using pre-cooked chicken, simply add to skillet and toss to coat with seasonings before proceeding.</li>
<li itemprop="recipeInstructions">Pour Enchilada Sauce into your skillet, along with canned tomatoes (drained) OR salsa and mix well. </li>
<li itemprop="recipeInstructions">Add in black beans and can of mild chiles, if using. </li>
<li itemprop="recipeInstructions">If sauce is too thick, add 2 Tbsp of water. Taste your sauce and add salt or pepper if you like.</li>
<li itemprop="recipeInstructions">Add tortilla pieces to skillet and mix in with everything else. (If your skillet is not oven-safe, this is the point at which you would transfer everything to a baking dish.)</li>
<li itemprop="recipeInstructions">Top your skillet or baking dish with shredded cheese.</li>
<li itemprop="recipeInstructions">Put your skillet or baking dish in a 350F oven until your cheese is melty and your enchilada sauce is bubbly. </li>
<li itemprop="recipeInstructions">Garnish with desired toppings and serve!</li>
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Notes:</h3>
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Other Options for Meat/Vegetables:
- Use ground beef or chicken (1 lb raw or 2 C cooked), follow instructions above.
- Vegetarian Ideas:
Sliced Mushrooms OR chopped Zucchini, add to cooked onion/garlic and seasonings, sautéing until tender and most liquid has evaporated.
Cubed Butternut Squash OR Cubed Potatoes OR Cauliflower Florets, add to cooked onion/garlic and seasonings, stir well, then cover your skillet, turning down the heat a little, and allow to steam until veg is tender, stirring occasionally.</div>
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I made my own enchilada sauce, then used the</div>
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same pot for my enchiladas. Saute onion and</div>
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garlic in olive oil.</div>
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After sauteeing your onions and garlic, add in</div>
<div>
your spices, slice your chicken breasts, and</div>
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season with salt and pepper before </div>
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adding to skillet.</div>
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<tr><td class="tr-caption" style="text-align: center;">Cook your chicken until just cooked on the outside.</td></tr>
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Add in your enchilada sauce, tomatoes, chiles,</div>
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and black beans.</div>
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After adding in your chopped tortillas and</div>
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stirring, top with cheese and pop in the oven</div>
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for about 10 min at 350F.</div>
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Your finished product, after melting in the oven and</div>
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adding all the delicious toppings!</div>
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<br />Chef Alainahttp://www.blogger.com/profile/11509109199445225520noreply@blogger.com2tag:blogger.com,1999:blog-1054261278280692003.post-77570764177315585532020-04-07T11:42:00.000+03:002020-04-07T11:47:56.241+03:00Cooking for Kids during COVID-19: Homemade Pierogies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqcHe6FiVOCK1jGkC4_sLYQp3V3VhL6hPF1yIMeBqhJU_o4IhYqfH6Bpk28nQ2AraQS3XJcqPLh9xkgxsbaBxLnZUhF7UQVTtFSDL69dCiyWQr3YiH3Q15166jSWrIKCCphjQqWUwua3xb/s1600/IMG_1388.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqcHe6FiVOCK1jGkC4_sLYQp3V3VhL6hPF1yIMeBqhJU_o4IhYqfH6Bpk28nQ2AraQS3XJcqPLh9xkgxsbaBxLnZUhF7UQVTtFSDL69dCiyWQr3YiH3Q15166jSWrIKCCphjQqWUwua3xb/s200/IMG_1388.JPG" width="150" /></a>This is my second post in my series "Cooking for Kids during COVID-19", but what I really should have called the series is "Cooking WITH Kids" because that's pretty much my goal here. Get those kiddos in the kitchen, teach 'em all about math and other important life skills, and have some fun times together. I pray these are the memories younger kids will bring out of this time...extra time with moms and dads, getting to eat sugary cereal (my kids), and a sense of having pulled together as a family.<br />
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On a more practical note, I have also found that in my family, with my pickier eater (my daughter), she has always been more eager to eat things if she knows exactly what's in them (i.e. saw the raw ingredients before transformation), and especially if she helped cook it. I hope this works for you, too! I will also apologize that both recipes I have posted are sort of "projects", but please bear with me. I'll post some shorter/easier recipes in the near future. :)<br />
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For today, let's dive into this fun project...Polish Pierogies! As you know, every culture has their own version of a "dumpling" of sorts, and I think this is one of the easiest ones to make at home with on-hand ingredients. Plus you add potatoes, sauerkraut, bacon, and caramelized onions?!? Heaven!!!<br />
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Don't be deterred by the addition of sauerkraut...first, I include a recipe for "quick" sauerkraut below in the case you don't have any in the cupboard, but you could also use sauteed cabbage or different shredded/sauteed vegetable, shredded cheddar cheese, or nothing extra at all. And the sauerkraut taste is not strong in the finished product, so it shouldn't "offend" the kiddos. Alternatively, there are countless other recipes on the web for various pierogi fillings...mushrooms, meat, even fruit, so you can get creative!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMgbNkNnxit8aVJeZMaI-Cdwblk-sSCCASGWTx7JiMjMQcy0UHF0Fv9zJnLbpNdsO8svYooERnnRS0bvJshXFuldgpjjghZEteaRTCm08L7zFPtm8V-OtOIkwcfY6pMdbIohL7PYeWJ71K/s1600/Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMgbNkNnxit8aVJeZMaI-Cdwblk-sSCCASGWTx7JiMjMQcy0UHF0Fv9zJnLbpNdsO8svYooERnnRS0bvJshXFuldgpjjghZEteaRTCm08L7zFPtm8V-OtOIkwcfY6pMdbIohL7PYeWJ71K/s400/Collage.jpg" width="400" /></a></div>
I can't stop looking at these pictures of my daughter helping me make these pierogies...what joy it brings me to see her in the kitchen, especially because she WANTS to be there AND we didn't even fight! :) Hope you enjoy the time with your kiddos and let me know how they turned out!
<!-- START The Recipe Box --><div class="ccm-card" data-ccmcardnum="5"><div class="ccm-wrapper" id="recipe" style="border-color: rgb(97, 58, 67); background-color: rgb(205, 200, 200);" itemtype="http://schema.org/Recipe" itemscope=""><a class="ccm-hide-on-print" id="ccm-pinit" href="http://pinterest.com/pin/create/button/?url=URLGoesHere&description=Potato%20and%20Sauerkraut%20Pierogies%20with%20Bacon%20and%20Caramelized%20Onions&media=https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqcHe6FiVOCK1jGkC4_sLYQp3V3VhL6hPF1yIMeBqhJU_o4IhYqfH6Bpk28nQ2AraQS3XJcqPLh9xkgxsbaBxLnZUhF7UQVTtFSDL69dCiyWQr3YiH3Q15166jSWrIKCCphjQqWUwua3xb/s1600/IMG_1388.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgssxOZQKS572_t9psEzc2Qyt-Xfg313rG0SRn6-tdZOwFvg5lKdwkTTNlnmsePnLzeRG4U-jyCHZRqQJn-ciefqsW95EIcPEGltNmcPpMgozLgtYWQdGU1XstkITHNzBCpAxGXCEfKEen1/s1600/pinit.png"></a><div class="ccm-info"><span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span itemprop="recipeYield">About 36 pierogies, 6-8 servings</span></span><div class="ccm-author ccm-info-child"><strong>Author: </strong><span itemtype="http://schema.org/Person" itemscope="" itemprop="author"><span itemprop="name">Original Recipes from Martha Stewart and Cook's Country (America's Test Kitchen) with slight modifications and extra notes from Alaina Missbach</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button id="ccm-printbutton" style="background: rgb(97, 58, 67);" onclick="ccmpr();" type="button">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage">With Image</button><button id="ccm-printWithoutImage">Without Image</button></div></div></div><div class="ccm-image"><img title="Potato and Sauerkraut Pierogies with Bacon and Caramelized Onions" draggable="false" alt="Potato and Sauerkraut Pierogies with Bacon and Caramelized Onions" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqcHe6FiVOCK1jGkC4_sLYQp3V3VhL6hPF1yIMeBqhJU_o4IhYqfH6Bpk28nQ2AraQS3XJcqPLh9xkgxsbaBxLnZUhF7UQVTtFSDL69dCiyWQr3YiH3Q15166jSWrIKCCphjQqWUwua3xb/s1600/IMG_1388.JPG" itemprop="image"></div><h3 class="ccm-name" style="color: rgb(54, 58, 76);" itemprop="name">Potato and Sauerkraut Pierogies with Bacon and Caramelized Onions</h3><div class="ccm-summary" itemprop="description">This traditional Polish specialty is easier to make than you think, and a real family pleaser! Get the kids in the kitchen to help you roll and stuff, then enjoy the delicious fruits of your labor!</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients:</h3><div class="ccm-section"><div class="ccm-section-title">Quick Sauerkraut (double or quadruple this recipe if you want some leftover for hot dog topping or a side dish!)</div><ul><li itemprop="recipeIngredient">1/4 head green cabbage (about 3/4 lbs), outer leaves removed, cored, and thinly sliced</li><li itemprop="recipeIngredient">2 Tbsp distilled white vinegar</li><li itemprop="recipeIngredient">1 tsp coarse salt, like kosher salt</li></ul></div><div class="ccm-section"><div class="ccm-section-title">Pierogi Filling</div><ul><li itemprop="recipeIngredient">1 lb russet potatoes, peeled and cubed</li><li itemprop="recipeIngredient">1/2 tsp table salt, plus extra for boiling</li><li itemprop="recipeIngredient">1 1/4 C sauerkraut, homemade or store-bought, drained and chopped fine</li><li itemprop="recipeIngredient">2 Tbsp unsalted butter</li></ul></div><div class="ccm-section"><div class="ccm-section-title">Pierogi Dough</div><ul><li itemprop="recipeIngredient">2 1/2 C (13 3/4 oz) bread flour [OR 12 1/2 oz AP Flour]</li><li itemprop="recipeIngredient">1 tsp baking powder</li><li itemprop="recipeIngredient">1/2 tsp salt</li><li itemprop="recipeIngredient">1 C sour cream</li><li itemprop="recipeIngredient">1 large egg plus 1 large egg yolk</li><li itemprop="recipeIngredient">1 egg beaten with 1 Tbsp water [for egg wash to seal pierogis]</li></ul></div><div class="ccm-section"><div class="ccm-section-title">Bacon and Caramelized Onion Topping</div><ul><li itemprop="recipeIngredient">1/2 lb bacon, chopped</li><li itemprop="recipeIngredient">1 large onion, chopped fine</li><li itemprop="recipeIngredient">1/4 tsp pepper</li><li itemprop="recipeIngredient">[If you prefer to make this recipe vegetarian, omit bacon and use 4 Tbsp butter instead of the bacon and its rendered fat, and add 1/2 tsp salt with onions.]</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions:</h3><h2 class="ccm-howto ccm-hide-on-print">How to cook Potato and Sauerkraut Pierogies with Bacon and Caramelized Onions</h2><div class="ccm-section"><div class="ccm-section-title">Quick Sauerkraut</div><ol><li itemprop="recipeInstructions">In a small saucepan, combine cabbage, vinegar, salt, and 3/4 C water. </li><li itemprop="recipeInstructions">Cover and cook over medium, stirring occasionally, until cabbage is tender, about 30-35 minutes. (If bottom of pan starts to brown, add 2 Tbsp water.)</li><li itemprop="recipeInstructions">To store, refrigerate up to 2 weeks.</li></ol></div><div class="ccm-section"><div class="ccm-section-title">Filling</div><ol><li itemprop="recipeInstructions">Combine potatoes and 1 Tbsp salt in a large saucepan and cover with water by 1 inch. </li><li itemprop="recipeInstructions">Bring to boil over medium-high heat; reduce heat to medium and cook at vigorous simmer until potatoes are very tender, about 15 minutes. Drain potatoes in colander. </li><li itemprop="recipeInstructions">While still hot, combine potatoes, sauerkraut, butter, 1/2 tsp salt, and 1/4 tsp pepper in bowl of stand mixer. </li><li itemprop="recipeInstructions">Fit mixer with paddle and mix on medium speed until potatoes are smooth and all ingredients are fully combined, about 1 minute.</li><li itemprop="recipeInstructions">Transfer filling to a flat dish and refrigerate until fully chilled, about 30 minutes, or cover with plastic wrap and refrigerate for up to 24 hours.</li></ol></div><div class="ccm-section"><div class="ccm-section-title">Dough</div><ol><li itemprop="recipeInstructions">Whisk flour, baking powder, and 1/2 tsp salt together in clean bowl of stand mixer. Add sour cream and egg and yolk.</li><li itemprop="recipeInstructions">Fit mixer with dough hook and knead on medium-high speed for 8 minutes, until dough is smooth and elastic.</li><li itemprop="recipeInstructions">Transfer dough to floured bowl, cover with plastic, and refrigerate until ready to assemble.</li></ol></div><div class="ccm-section"><div class="ccm-section-title">Assembly</div><ol><li itemprop="recipeInstructions">Line a rimmed baking sheet with parchment paper and dust lightly with flour. </li><li itemprop="recipeInstructions">Roll dough onto a lightly floured counter until about 1/8" thick. (Be sure not to use too much flour as pierogi won't seal otherwise.) IF YOU'RE HAVING TROUBLE ROLLING OUT YOUR DOUGH, let it rest on the countertop for 5-10 minutes, then come back to it. After a good rest, it will be less likely to "bounce back".</li><li itemprop="recipeInstructions">Using a 3" biscuit cutter, cut as many circles as you can from your dough.</li><li itemprop="recipeInstructions">Place 1 Tbsp chilled potato filling into the center of each dough round. </li><li itemprop="recipeInstructions">Using your finger, rub egg wash over half of the circle, then fold dough over the filling to create half-moon shapes and pinch edges firmly to seal. Transfer to prepared sheet.</li><li itemprop="recipeInstructions">Gather dough scraps and re-roll, cutting more circles and repeat filling instructions, until all dough is used.</li><li itemprop="recipeInstructions">Cover pierogi with plastic and refrigerate until ready to cook, up to 3 hours. [Alternatively, pierogis can be frozen at this point in a single layer on a sheet tray. Once frozen, transfer to an airtight container and keep in the freezer for up to a month. Boil from frozen according to instructions below, adding about 2 minutes to boiling time.]</li></ol></div><div class="ccm-section"><div class="ccm-section-title">Topping</div><ol><li itemprop="recipeInstructions">Cook bacon in a large skillet over medium heat until crispy.</li><li itemprop="recipeInstructions">Using a slotted spoon, transfer bacon to a paper-towel lined plate to drain, leaving 4 Tbsp bacon fat in the pan. (Drain off any extra. If you don't have 4 Tbsp, add butter.)</li><li itemprop="recipeInstructions">Add chopped onion to pan and decrease heat slightly. Cook onion, scraping bottom of pan to release caramelized bits often, until caramelized, about 20 minutes. (If the bottom of your pan starts to turn dark, reduce heat. If you can't scrape up all of the caramelized bits, add just a splash of water which will help to loosen them.)</li><li itemprop="recipeInstructions">Once onions are caramelized, add bacon back to pan and keep warm over low heat.</li></ol></div><div class="ccm-section"><div class="ccm-section-title">Cook Pierogi</div><ol><li itemprop="recipeInstructions">Bring 4 qts water to boil in a large pot. </li><li itemprop="recipeInstructions">Add 1 Tbsp salt and half of pierogi to boiling water and cook until tender, about 5 minutes.</li><li itemprop="recipeInstructions">Using spider or slotted spoon, remove pierogi from water and transfer to skillet with caramelized onion.</li><li itemprop="recipeInstructions">Return water to a boil and cook remaining pierogi, transferring to skillet once cooked.</li><li itemprop="recipeInstructions">Add 2 Tbsp cooking water to pierogi in skillet, increase heat to medium low, and stir gently, adhering bacon/onion mixture to pierogi. Transfer to platter and serve.</li></ol></div></div><div class="ccm-instagram-credit ccm-hide-on-print"><svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 54 54"><g><path d="M 48.1 26.3 c 0 4.3 0 7.2 -0.1 8.8 c -0.2 3.9 -1.3 6.9 -3.5 9 s -5.1 3.3 -9 3.5 c -1.6 0.1 -4.6 0.1 -8.8 0.1 c -4.3 0 -7.2 0 -8.8 -0.1 c -3.9 -0.2 -6.9 -1.3 -9 -3.5 c -2.1 -2.1 -3.3 -5.1 -3.5 -9 c -0.1 -1.6 -0.1 -4.6 -0.1 -8.8 s 0 -7.2 0.1 -8.8 c 0.2 -3.9 1.3 -6.9 3.5 -9 c 2.1 -2.1 5.1 -3.3 9 -3.5 c 1.6 -0.1 4.6 -0.1 8.8 -0.1 c 4.3 0 7.2 0 8.8 0.1 c 3.9 0.2 6.9 1.3 9 3.5 s 3.3 5.1 3.5 9 C 48 19.1 48.1 22 48.1 26.3 Z M 28.8 8.7 c -1.3 0 -2 0 -2.1 0 c -0.1 0 -0.8 0 -2.1 0 c -1.3 0 -2.3 0 -2.9 0 c -0.7 0 -1.6 0 -2.7 0.1 c -1.1 0 -2.1 0.1 -2.9 0.3 c -0.8 0.1 -1.5 0.3 -2 0.5 c -0.9 0.4 -1.7 0.9 -2.5 1.6 c -0.7 0.7 -1.2 1.5 -1.6 2.5 c -0.2 0.5 -0.4 1.2 -0.5 2 s -0.2 1.7 -0.3 2.9 c 0 1.1 -0.1 2 -0.1 2.7 c 0 0.7 0 1.7 0 2.9 c 0 1.3 0 2 0 2.1 s 0 0.8 0 2.1 c 0 1.3 0 2.3 0 2.9 c 0 0.7 0 1.6 0.1 2.7 c 0 1.1 0.1 2.1 0.3 2.9 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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu3Xn6JkHJqLgrOhNmYdQn4M07kN9wBBZd2I-wICsU4CHY0k8AA-yIGEUUGQvvAZyDfmad_CPzVHdUpocL_VW7_6I-ni55m4WPktnOjUoZk1MgKayTgWpyXbt-Zzj-IL29TugdgTXZhqCk/s1600/JKNV2201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu3Xn6JkHJqLgrOhNmYdQn4M07kN9wBBZd2I-wICsU4CHY0k8AA-yIGEUUGQvvAZyDfmad_CPzVHdUpocL_VW7_6I-ni55m4WPktnOjUoZk1MgKayTgWpyXbt-Zzj-IL29TugdgTXZhqCk/s200/JKNV2201.JPG" width="150" /></a></div>
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My husband hates sauce. Yep, pretty much most sauces. He'd rather have dry meat than delicious gravy. Plain chicken than roasted barbecue wonderfulness. I don't know! Who doesn't like gravy?! He's weird! I can't explain it. And it makes me sad, particularly since I can make him any sauce his heart could desire, and it would probably be darn good. But alas, he is who he is. (He says it has something to do with texture, but still....wha?!?!)</div>
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There is one sauce, though, that he absolutely loves, and it's buffalo sauce. This is no gourmet sauce, obviously, but he loves it. So it gives me a thrill to make him something with it. (Oh, but he doesn't like chicken wings...that's another story. YES, I'm still married to him! Back to buffalo...) When we were in Iraq, they used to serve these highly processed shredded buffalo chicken sandwiches at the dining facility, and they were his absolute favorite thing served there. When you're in a situation like that, you've got to find comfort and peace in something---and as far as it came to food, these chicken sandwiches were it for him. I think all of you can probably relate to that these days, as you're in your kitchen whipping up family favorites while stuck at home isolated from COVID19.<br />
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<tr><td class="tr-caption" style="text-align: center;">His favorite buffalo sauce</td></tr>
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Since my husband doesn't have a lot of food-related memories that bring him comfort (whereas I have about 3 million...), I always come back to Shredded Buffalo Chicken Sandwiches. He is a wonderfully supportive husband who provides useful feedback on every dish I make and enthusiastically eats whatever I cook (even if he doesn't like it, frankly), but not very much makes him go "I'm excited about dinner," other than these sandwiches. So of course, they were on the top of my list of things to make with the chicken breasts I had in the freezer.<br />
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Now, as you may already be thinking, there are literally COUNTLESS recipes for Shredded Buffalo Chicken on the internet. Why in the world would I bother publishing another one? I didn't plan to...I figured I'd just follow one of the countless examples out there and call it a day. But one after the other disappointed me...some were literally just buffalo sauce and chicken. Uh, no...at the very least I knew you needed to add some butter in there--that's a restaurant trick. They ALWAYS mix their buffalo sauce with butter. Don't leave it out! Some of them suggested adding in spices...I liked that idea, so I decided to incorporate it. But practically every single one suggested you cook the chicken for 7 or 8 hours on low in the slow cooker. This, obviously, is a problem........<br />
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PLEASE, I beg of you, NEVER TRUST a recipe that has you cooking chicken parts (especially breasts) in the slow cooker for anything longer than 3 or 4 hours on low. Even dark meat doesn't need that long to cook. Sometimes you only need 2 hours--this is why you should own a food thermometer and check the internal temp of chicken for doneness. (Only if you're cooking a whole chicken slowly would you EVER need nearly that much time.) And if a recipe suggests the high setting of a slow cooker for chicken, run away. This also applies for LEAN cuts of pork (like the chops, even on the bone).<br />
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<b>Here's the skinny:</b></div>
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<b>"Low and slow" is another word for Braising, which is typically what a slow-cooker is used for. Braising (<a href="https://theglobalfork.blogspot.com/2012/09/back-to-basics-part-3-braising.html?m=0" target="_blank">which you'll learn if you follow the link to my other blog post</a>), is typically used for cooking TOUGH (inexpensive), FATTY cuts of meat. Cooking the meat at a low temperature for a long time allows all the collagen and the fat to break down into gelatin, which gives braised meats their luscious, tender texture and makes them so irresistibly flavorful. What do chicken parts and lean cuts of pork NOT have???? Collagen and fat. For that reason, cooking them for a long time, even at a low temperature, just dries them out. If you cook chicken breasts for 8 hours, all you'll end up with is chalk. There. I've said my piece.</b></div>
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<tr><td class="tr-caption" style="text-align: center;">Frank's "Heat Index"</td></tr>
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So here's my recipe for Slow-Cooker Buffalo Chicken. When I make this, I usually serve it on buns as sandwiches the first night. With the leftovers, I'll either make Buffalo Chicken Dip (which is just the chicken mixed with a whole mess of cheese served with tortilla chips....yummmmmm...yeah, my husband won't eat that because, cream cheese) OR (something he will eat) hearty salads with lots of vegetables--especially tomatoes, carrots, celery, and red onion--and cold or room temperature Buffalo Chicken, with ranch or bleu cheese dressing. You could also shred some carrot, mix it up with the leftover chicken, and use it as fried Egg Roll filling, dipping in ranch or bleu cheese. Heaven!</div>
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Hope you enjoy this recipe...I will say this one might be a bit spicy for the kiddos, depending on their comfort level. Sometimes serving it with ranch or bleu cheese dressing on the sandwich is sufficient to tone down the spice, along with a glass of milk. But if that's not their cup of tea, you can always just cook chicken breasts with barbecue sauce in the slow cooker and get the same result. But not longer than three hours! :)</div>
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<h3 class="ccm-name" itemprop="name" style="color: #363a4c;">
Slow Cooker Buffalo Shredded Chicken Sandwiches</h3>
<div class="ccm-info">
<span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span itemprop="recipeYield">6-8 sandwiches</span></span><br />
<div class="ccm-author ccm-info-child">
<strong>Author: </strong><span itemprop="author" itemscope="" itemtype="http://schema.org/Person"><span itemprop="name">Alaina Missbach</span></span></div>
</div>
<div class="ccm-time">
<span class="ccm-time-child">Prep time: </span><span class="ccm-time-child">Cook time: </span><span class="ccm-time-child">Total time: </span></div>
<div class="ccm-summary" itemprop="description">
This is the definitive recipe for tender, spicy buffalo shredded chicken...perfect for sandwiches topped with bleu cheese or homemade ranch dressing (recipe included here!), and scroll to the bottom for ideas for leftovers!</div>
<div class="ccm-section-ingredients ingredients">
<h3 class="ccm-head">
Ingredients:</h3>
<div class="ccm-section">
<div class="ccm-section-title">
Ranch Dressing Seasoning Mix (makes a small jar; amounts needed for recipe indicated below)</div>
<ul>
<li itemprop="recipeIngredient">5 Tbsp dried minced onions</li>
<li itemprop="recipeIngredient">7 tsp parsley flakes</li>
<li itemprop="recipeIngredient">4 tsp salt</li>
<li itemprop="recipeIngredient">1 tsp garlic powder</li>
</ul>
</div>
<div class="ccm-section">
<div class="ccm-section-title">
Homemade Ranch Dressing</div>
<ul>
<li itemprop="recipeIngredient">2 Tbsp ranch dressing seasoning mix</li>
<li itemprop="recipeIngredient">1 C mayonnaise</li>
<li itemprop="recipeIngredient">1 C buttermilk, sour cream, or plain yogurt</li>
</ul>
</div>
<div class="ccm-section">
<div class="ccm-section-title">
Buffalo Shredded Chicken</div>
<ul>
<li itemprop="recipeIngredient">2 lb (900g) boneless, skinless chicken breast</li>
<li itemprop="recipeIngredient">3 Tbsp ranch dressing seasoning mix</li>
<li itemprop="recipeIngredient">1-12oz bottle buffalo wing sauce, such as Frank's Red Hot (<a class="ccm-link" href="https://www.tastesoflizzyt.com/buffalo-sauce-recipe/" rel="nofollow" target="_blank">recipe for homemade version found here</a>), divided</li>
<li itemprop="recipeIngredient">1/4 C (2 oz/56g) butter</li>
<li itemprop="recipeIngredient">6 hamburger or hoagie rolls</li>
</ul>
</div>
</div>
<div class="ccm-section-instructions instructions">
<h3 class="ccm-head">
Instructions:</h3>
<h2 class="ccm-howto ccm-hide-on-print">
How to cook Slow Cooker Buffalo Shredded Chicken Sandwiches</h2>
<div class="ccm-section">
<div class="ccm-section-title">
Ranch Dressing</div>
<ol>
<li itemprop="recipeInstructions">Stir all Ranch Dressing Seasoning Mix ingredients together in bowl. Combine ingredients for salad dressing in a large jar and shake well or mix briefly with immersion blender. Refrigerate until ready to use; keeps for about a week.</li>
<li itemprop="recipeInstructions">Set aside 3 Tbsp Ranch Dressing Seasoning Mix for buffalo chicken, and store the remainder of the seasoning in an airtight container (such as a small jar) for another use.</li>
<li itemprop="recipeInstructions">Be sure to label your container with rations for making dressing or dip! For ranch dressing: 2 Tbsp seasoning + 1 C Mayonnaise + 1 C Buttermilk/Sour Cream/Plain Yogurt. For ranch dip: 2 Tbsp seasoning + 2 C Sour Cream/Greek Yogurt.</li>
</ol>
</div>
<div class="ccm-section">
<div class="ccm-section-title">
Buffalo Shredded Chicken</div>
<ol>
<li itemprop="recipeInstructions">In slow cooker, layer raw chicken breasts and 3 Tbsp Ranch Dressing Seasoning Mix. Pour 3/4 of the jar (9oz) of buffalo sauce over chicken breasts, reserving 1/4 jar. (3oz) Cut butter into four pieces and scatter over sauce.</li>
<li itemprop="recipeInstructions">Cook on low for about 3 hours, stirring once or twice, until chicken is cooked through (165F internally). It is not advisable to cook the chicken longer as it will just lose moisture and get chalky. As soon as chicken is fully cooked, remove it from sauce to a cutting board and allow to cool enough to handle. Shred chicken breasts and put back into sauce, allowing it to warm back up and absorb some sauce. (If cooking chicken in advance, allow sauce to cool at the same time breasts are cooling. Combine chicken and sauce and refrigerate until ready to serve, heating up gently on the stovetop.)</li>
<li itemprop="recipeInstructions">Before serving, add remaining 1/4 jar of sauce to chicken if desired, or just serve alongside sandwiches. Pile buffalo chicken onto buns, topped with Ranch Dressing.</li>
<li itemprop="recipeInstructions">**This recipe can also be made completely on the stove top! Simply combine ingredients as indicated above over med-high heat in a large soup pot or dutch oven. Bring sauce to a boil, then reduce heat to a low simmer and cook for about 30-40 min, or until chicken reaches an internal temperature of 165F. Cool and shred chicken as indicated above, but give shredded chicken and sauce the chance to "meld" for at least 15 minutes over very low heat before serving.**</li>
</ol>
</div>
</div>
<div>
<h3 class="ccm-head">
Notes:</h3>
<div class="ccm-notes" style="white-space: pre-line;">
Don't forget these creative ways of using your leftovers!
- Creamy Buffalo Chicken Dip: Mix 1 1/2 C buffalo shredded chicken with 8 oz cream cheese (softened), 1/2 C ranch dressing, and 1 C shredded cheddar or monterey jack cheese. Place in small baking dish and sprinkle with 1/2-1 C more shredded cheese. Bake at 350F for about 20 minutes, or until all cheese is melted and top is starting to brown.
- Loaded Buffalo Chicken Salads: Make a hearty salad with greens, shredded carrots, celery, cucumber, red onion, and tomatoes. Spoon Buffalo Shredded Chicken onto top middle of salad and dress with Ranch Dressing, garnishing with croutons and cheddar cheese if desired.
- Buffalo Chicken Eggrolls: Shred one large carrot and mix with about 2 C cold Buffalo Shredded Chicken. Fill 8 eggroll or springroll wrappers with about 1/4 C mixture each and fry in canola oil at 350F for about 3 minutes each, turning to fry all sides. Drain and cool slightly on paper towels, then serve with Ranch Dressing for dipping.</div>
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<span style="font-family: inherit;"><span style="font-size: large;">Hey there everyone...coming to you from Zambia during COVID-19 lockdown. </span> </span></div>
<span style="font-family: inherit;">This is a tough time for us all, and this is a time to take the most important things in life seriously: our health, our families, how we spend our time...this disease has been a reminder that nothing in life is certain, so we better make our time count! </span><br />
<br />
<span style="font-family: inherit;">I hope I will have time throughout this period--while I'm not able to
cook for my catering clients--to reach out to you more through this
blog. I have never posted as much as I would like; my excuse being life
and work and kids. <i>Because of this, I hopped over to Instagram (<a href="https://www.instagram.com/chefalaina/" target="_blank">find me @ChefAlaina on IG</a>) where I
can post "quick" snapshots of what's coming out of The Global Fork
kitchen and connect with you there. But here I can explain to you a bit
more of what's going on over here, and let you get to know me better.</i></span><br />
<br />
<span style="font-family: inherit;">You probably know about me that that one of the ways I express myself is through food, and indeed it's one of the ways I show love. As my mom taught me to do and always says, <span style="color: white;">"Dispense love through the kitchen..."</span> I think this rings true with a lot of people, and why cooking--while wholly necessary--has also become an escape for people during this difficult period. And while many out there are trying their hand at baking bread for the first time, or testing themselves with difficult dishes they've never had time to try (which is great!), many of us are also trying to bring families together over food. <span style="font-size: large;"> </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwgDDyVmsCArMZtpRICvXLE-uSGAlSRPXeF7g6I64L6q-f8tn6k6xvCCxzIsYOYa_5wLmFLVxiCJKVVrFy1Q2kCqfD63JVYX8GwRuBb1TO1fPvZ_PcZtiFlqe_9SGpAwoIB5T2txz7KdVf/s1600/IMG_1098.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1243" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwgDDyVmsCArMZtpRICvXLE-uSGAlSRPXeF7g6I64L6q-f8tn6k6xvCCxzIsYOYa_5wLmFLVxiCJKVVrFy1Q2kCqfD63JVYX8GwRuBb1TO1fPvZ_PcZtiFlqe_9SGpAwoIB5T2txz7KdVf/s320/IMG_1098.jpg" width="248" /></a><span style="font-family: inherit;"><span style="font-size: large;">And this means, of course, that we can't neglect the kiddos!</span></span></div>
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<span style="font-family: inherit;">Those that cook often for the younger set know very well...the constant challenge is getting them to eat balanced meals. Not only are kids notoriously picky, but it seems like their preferences change daily...one day they like meat, one day they don't. All of a sudden you're getting them to eat vegetables, and in a week nothing green can touch their plate! I was trying to think of a technique and recipe that might help you guys overcome this, and I thought of one of my favorite little kiddos in the world, Micah, who LOVES Jamaican Beef Patties (which are actually spiced ground beef, tucked into turmeric-flavored dough). Now that sort of dish may not be up every kid's alley, but it reminded me of this simply fact: <span style="font-size: large;"> </span></span><br />
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<span style="font-family: inherit;"><span style="font-size: large;">Kids LOVE hand pies! And the best thing about it is, if you have pre-made puff pastry or are able to get one pastry recipe down, you can make any type of hand pie you like, even sweet versions! </span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjqrq5XaA0jbA6mvArTNF66EH4odmprnPxi9bLzy9qLkzwdH2zy-b-I6VnNNYcJxyJm8J2aw9I-mFhLOHks5ICdlwQ0frbyEmV4GGt6QluejKrS7PEFGplQj_7Xo1cQrz71ibnyeD4LFzK/s1600/IMG_1087.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1590" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjqrq5XaA0jbA6mvArTNF66EH4odmprnPxi9bLzy9qLkzwdH2zy-b-I6VnNNYcJxyJm8J2aw9I-mFhLOHks5ICdlwQ0frbyEmV4GGt6QluejKrS7PEFGplQj_7Xo1cQrz71ibnyeD4LFzK/s200/IMG_1087.jpg" width="198" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I LOVE that my daughter wanted to help!</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYYM8WdOV6HqimzUJFonVSRcSVti4AbtV5MbgiY8QZ5Kz1pfun8Yld52Hb1jHjF6X1BGbivYLGJvSdLAu6nXoWEM7ogTkfFHe9KEgcUiUu1acJ4jgqdKmsXcVMHD6Ycc03nbx5F_6vpiys/s1600/IMG_1088.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1257" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYYM8WdOV6HqimzUJFonVSRcSVti4AbtV5MbgiY8QZ5Kz1pfun8Yld52Hb1jHjF6X1BGbivYLGJvSdLAu6nXoWEM7ogTkfFHe9KEgcUiUu1acJ4jgqdKmsXcVMHD6Ycc03nbx5F_6vpiys/s200/IMG_1088.jpg" width="156" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">She did an amazing job!</td></tr>
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<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-size: small;">I took
the lead for this recipe from a Cook's Country recipe for
Bierocks...the recipe you see below is very close to the Cook's Country
recipe, with just a few notes of my own and suggestions for your own
substitutions.</span></span></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIHwlarW03gWAX7lCl0e2XVsz5ovQY12RsntVlDdXrG6s-RjOZxmg5xznXDZi3FJc2IrCywkxGT66XHNVE2u7Xg9Ywe-ZSrj3yszn_FS_EIihsNq5pEBuXbti7dZ7gFjK78MhNLdoVjInQ/s1600/IMG_1092.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIHwlarW03gWAX7lCl0e2XVsz5ovQY12RsntVlDdXrG6s-RjOZxmg5xznXDZi3FJc2IrCywkxGT66XHNVE2u7Xg9Ywe-ZSrj3yszn_FS_EIihsNq5pEBuXbti7dZ7gFjK78MhNLdoVjInQ/s320/IMG_1092.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJYsgAZ_dvdWvFT42niMPvaCU-ckfGPlLKVjR8dLN1ZkgYdAcNdZjbp-7r09KwxyHAzrOX5NFQJZ5g1fbxHH1vNKkyO_DkU4_rfS1DmKA9heD-139jsPCLh_bLfBBRzniic2hfb44Bvn8J/s1600/IMG_1097.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1199" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJYsgAZ_dvdWvFT42niMPvaCU-ckfGPlLKVjR8dLN1ZkgYdAcNdZjbp-7r09KwxyHAzrOX5NFQJZ5g1fbxHH1vNKkyO_DkU4_rfS1DmKA9heD-139jsPCLh_bLfBBRzniic2hfb44Bvn8J/s320/IMG_1097.jpg" width="238" /></a></div>
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<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-size: small;">My kids absolutely ate these up...you can tell from the pictures! I served them alongside simple roasted Brussels sprouts--another kid favorite! I'll admit that three out of the four of us also added a bit of mustard...oh man the acidity of the mustard paired with the richness of the filling was exactly what these needed!</span></span></span></div>
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<h3 class="ccm-name" itemprop="name" style="color: #363a4c;">
Ground Beef and Cabbage Hand Pies</h3>
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<span class="ccm-yield ccm-info-child"><b>Yield: </b><span itemprop="recipeYield">12 hand pies, approx. 6 svgs</span></span><br />
<div class="ccm-author ccm-info-child">
<b>Author: </b><span itemprop="author" itemscope="" itemtype="http://schema.org/Person"><span itemprop="name">Cook's Country (America's Test Kitchen) with slight modifications and extra notes from Alaina Missbach</span></span></div>
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<div class="ccm-summary" itemprop="description">
Hand pies of all sorts are hugely popular with kiddos--and for good reason! Delicious filling surrounded by soft, flavorful dough is super enticing and also fun to eat.</div>
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Ingredients:</h3>
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<div class="ccm-section-title">
Filling</div>
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<li itemprop="recipeIngredient">4 tsp vegetable oil</li>
<li itemprop="recipeIngredient">2 lb lean ground beef</li>
<li itemprop="recipeIngredient">salt/pepper</li>
<li itemprop="recipeIngredient">up to 3 Tbsp of your favorite salt-free seasoning mix</li>
<li itemprop="recipeIngredient">2 Tbsp Worcestershire Sauce</li>
<li itemprop="recipeIngredient">1 onion, chopped fine</li>
<li itemprop="recipeIngredient">1/2 small head of cabbage, shredded (about 4 Cups)</li>
<li itemprop="recipeIngredient">1 C <a class="ccm-link" href="http://theglobalfork.blogspot.com/2013/11/homemade-chicken-broththe-easier-way.html" rel="nofollow" target="_blank">chicken broth</a></li>
<li itemprop="recipeIngredient">8 oz (2 C) shredded cheddar or gouda cheese</li>
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Dough</div>
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<li itemprop="recipeIngredient">1/2 C whole milk</li>
<li itemprop="recipeIngredient">1/2 C water</li>
<li itemprop="recipeIngredient">6 Tbsp (3 oz) unsalted butter</li>
<li itemprop="recipeIngredient">1/4 Cup (1 3/4 oz) sugar</li>
<li itemprop="recipeIngredient">3 1/2 - 3 3/4 C (17 1/2 - 18 3/4 oz) all-purpose flour</li>
<li itemprop="recipeIngredient">1 Tbsp instant or rapid-rise yeast</li>
<li itemprop="recipeIngredient">1/2 tsp salt</li>
<li itemprop="recipeIngredient">1 egg, lightly beaten</li>
<li itemprop="recipeIngredient">Egg Wash: 1 large egg beaten with 1 Tbsp water</li>
</ul>
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<div class="ccm-section-instructions instructions">
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Instructions:</h3>
<h2 class="ccm-howto ccm-hide-on-print">
How to cook Ground Beef and Cabbage Hand Pies</h2>
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For the Dough</div>
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<li itemprop="recipeInstructions">Preheat oven to 200F; turn oven off once it reaches temperature.</li>
<li itemprop="recipeInstructions">Grease a large bowl. </li>
<li itemprop="recipeInstructions">Combine milk, water, butter, and sugar in a 2 C measuring cup.</li>
<li itemprop="recipeInstructions">Using a stand mixer fitted with dough hook, mix 3 1/2 C of the flour, yeast, and salt on low speed until combined, about 30 seconds. With mixer running, slowly add milk mixture and single beaten egg until incorporated and dough comes together, about 3 minutes. Increase speed to medium-low and continue to mix until dough is smooth and pulls away from sides of bowl, about 8 minutes. If after 4 minutes the dough still looks wet and sticky, add 1 Tbsp more flour at a time until the dough clears sides of bowl. (It's ok if it still sticks to the bottom.) Transfer dough to greased bowl, cover with plastic wrap, and let rise in still-warm oven (with hot pads under bowl and door cracked) until doubled in size, about 1 hour.</li>
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For the Filling</div>
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<li itemprop="recipeInstructions">While the dough is rising, make your filling.</li>
<li itemprop="recipeInstructions">Heat 2 tsp oil in Dutch oven over med-high heat until just smoking. Add beef plus salt and pepper to taste, and/or 1 Tbsp your favorite salt-free seasoning mix. Break up pieces with a spoon and cooking until liquid is mostly evaporated and meat begins to sizzle, 10-15 minutes. Drain meat in colander and set aside.</li>
<li itemprop="recipeInstructions">Add 2 more tsp of oil to empty Dutch oven and heat over med-high heat until shimmering. Add onions and cook, stirring occasionally, until just beginning to brown, about 2 minutes. Stir in drained beef, cabbage, and chicken broth. Bring to simmer, cover, and cook until cabbage is tender, about 5 minutes. Uncover, stir, and add 2 tsp Worcestershire Sauce. Taste the mixture, adding 1-2 more Tbsp seasoning mix, if desired, and/or more salt/pepper. Continue to cook uncovered until liquid is completely evaporated and the mixture begins to sizzle, 5-7 more minutes. </li>
<li itemprop="recipeInstructions">Transfer cooked mixture to bowl and let cool, stirring occasionally, until no longer piping hot, about 15 minutes. Stir in shredded cheese and continue to cool. (Once room temp, can be transferred to refrigerator until ready to assemble hand pies.)</li>
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Assemble and Bake:</div>
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<li itemprop="recipeInstructions">Line 2 sheet trays with parchment paper or Silpat liners. Transfer dough to a lightly floured counter and divide into 12 equal (2 3/4 oz) portions using a knife or bench scraper. Form dough pieces into balls, cover with a kitchen towel or plastic wrap, and let rest 5 minutes.</li>
<li itemprop="recipeInstructions">Working with 1 ball at a time, roll out into 5 1/2" rounds with a rolling pin. Transfer 1/2 C (3 oz) of filling to center of round, and use hands to compact filling. Stretch the edges of the dough up over the filling and pinch/twist together to form a bun. Arrange 6 hand pies, seam side down, on each prepared sheet tray, about 2" apart. Cover again and let rise until doubled in size, about 45 minutes. While rising, adjust oven racks to upper-middle and lower-middle positions and heat oven to 375F. </li>
<li itemprop="recipeInstructions">Brush hand pies with egg wash and bake both trays at once, 22 to 25 minutes, switching and rotating sheets half way through baking. Hand pies should be a lovely golden brown. Let cool for about 15 minutes before serving, or serve at room temperature.</li>
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<h3 class="ccm-head">
Notes:</h3>
<div class="ccm-notes" style="white-space: pre-line;">
This recipe can absolutely be modified to suit your family's needs--or what's in your refrigerator! Mince your chosen protein and vegetables and saute them with your chosen seasoning--just be sure that you don't have a lot of liquid left in your mixture as this will affect the end product. If using vegetables with high water content like summer squashes, chop them fine and saute until browned with little liquid left.</div>
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Except don't use your slow cooker!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-OutdnOPHaIZbkIU99h4TXfqzgx_Yvc7Z8NMhDJ9voHNbgXvJ-s-Wl-MlwLePtCfTgd3UotmSE9eFKDXpKSKl3p0gSmvhyphenhyphenXTee7BEx5R7r-9TZoBWZujiE8PBhOJ4tI2SCWY9lggPtvS0/s1600/Pinterest+Graphic.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1102" data-original-width="735" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-OutdnOPHaIZbkIU99h4TXfqzgx_Yvc7Z8NMhDJ9voHNbgXvJ-s-Wl-MlwLePtCfTgd3UotmSE9eFKDXpKSKl3p0gSmvhyphenhyphenXTee7BEx5R7r-9TZoBWZujiE8PBhOJ4tI2SCWY9lggPtvS0/s400/Pinterest+Graphic.png" width="266" /></a></div>
<span style="font-family: inherit;">Ah risotto, my love...what a perfect dish. Warm, comforting, delicious, and best of all versatile. Risotto is one of those dishes you can clean out the fridge and make...these are the types of dishes I love!</span><br />
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<span style="font-family: inherit;">Now risotto is not generally considered a main course...Italians usually eat it as a “primo piatto” or first course (after the antipasti but before the main course, “segundo piatto”). Primo piatto usually consists of some type of pasta, soup, or polenta, and rarely contains meat. But I love preparing risotto as a main course, both with and without meat, because a) I don’t often find myself cooking multi-course Italian feasts (although I have!) and b) I always want to eat an entree’s worth of it!</span><br />
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<span style="font-family: inherit;">For this dish I wanted to incorporate braised pork with mushrooms and creamy risotto...doesn’t that combo sound delicious? There are plenty of “pork risotto” recipes on the internet, but most of them call for quick-cooking cuts like pork loin or chops. I was envisioning silky, tender braised pork and how well that would pair with perfectly al dente but creamy rice. Oh, and I wanted to use my slow-cooker. More on that in a minute....</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9yNnzD4yobSOzO1sdhKTIiibd1wRdxjMeL9tsfv8ZuUzGIIzJg9xF7ON0pfSWYJd1AzvIhxHjwh2lZYjOq1ALSTx9MFdPr1eYW06gfTtCrKXgMxcomYO4dzoQLdPpA7agbf6zJSUkHImX/s1600/IMG_3332.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1361" data-original-width="1600" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9yNnzD4yobSOzO1sdhKTIiibd1wRdxjMeL9tsfv8ZuUzGIIzJg9xF7ON0pfSWYJd1AzvIhxHjwh2lZYjOq1ALSTx9MFdPr1eYW06gfTtCrKXgMxcomYO4dzoQLdPpA7agbf6zJSUkHImX/s320/IMG_3332.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mise en Place</td></tr>
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<span style="font-family: inherit;">Ok, so I knew I wanted the pork...the mushrooms...the Arborio rice...what else? Well, onion and garlic of course...lemon...parmigiano reggiano...but what to make it POP?! Parsley?? Sure...but that’s still sort of boring. OHHHH...gremolata!! And fried pancetta! Bam. I’ve got my dish. Oh and I remembered I’ve got this fantastic mix of dried mushrooms in the pantry...that sure would help the mushroom flavor stand up to the long cooking time of the pork and infuse that flavor into the meat....yes!!!</span><br />
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<span style="font-family: inherit; font-size: small;">Now let's get to the part about NOT actually using the slow cooker. I thought, what could be easier than risotto in the slow cooker? It only takes about 90 minutes to cook, you don't have to do all that stirring that you normally do...what could go wrong? Turns out, a lot. My risotto dish came out flavorful, delicious, comforting...but the consistency? It was NOT right. It was clumpy. It was sticky. It was NOT true risotto, which should glide easily from your spoon to your plate like a wave: "all'onda" as the Italians say. So here's my advice to you...cook your risotto the traditional way, in a pot, and just commit yourself to 30-45 minutes of stirring. It's worth it. You'll love it. Your friends and family will call you their hero.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL1r6wGR0TX6275zaeUv6vS5U6wnSD6V4pjxwKC8oNDZCTag5NHx5EQL4oaipPmL0d4U7i_ktX8tFrIC_vI5Y5ySBM_qUK25uc3sSTcUuuJZQuCi5wUTGKkKqxLDXoCArmjxyVipv8KBIe/s1600/IMG_3341.JPG" imageanchor="1" style="-webkit-text-stroke-width: 0px; clear: right; color: #0066cc; float: right; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1em; margin-left: 1em; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></a><span style="font-family: inherit;"><span style="font-size: small;"><br /></span>My pictures here show my slow cooker because that's how I made it, but the instructions below tell you how to make the risotto in a pot on the stove. I recommend using a heavy pot like a dutch oven, but any large pot (not a small sauce pot) will do.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAuEJXvLIz8D71wwSAPNrQupTCOoQf6BiL5ADDU9n-obY99wkmkU2TJweGWVZagD-zbRuL8M9miXDaWTuN_ywI0f8cAj0cS7to8uGrD0WEYn3Vd3nxqSvnFE4tt-asYVLO1npdkyqKqKar/s1600/IMG_3336.jpeg" imageanchor="1" style="-webkit-text-stroke-width: 0px; clear: left; color: #0066cc; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1em; margin-left: auto; margin-right: auto; orphans: 2; text-align: center; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAuEJXvLIz8D71wwSAPNrQupTCOoQf6BiL5ADDU9n-obY99wkmkU2TJweGWVZagD-zbRuL8M9miXDaWTuN_ywI0f8cAj0cS7to8uGrD0WEYn3Vd3nxqSvnFE4tt-asYVLO1npdkyqKqKar/s200/IMG_3336.jpeg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Braise your Pork</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL1r6wGR0TX6275zaeUv6vS5U6wnSD6V4pjxwKC8oNDZCTag5NHx5EQL4oaipPmL0d4U7i_ktX8tFrIC_vI5Y5ySBM_qUK25uc3sSTcUuuJZQuCi5wUTGKkKqxLDXoCArmjxyVipv8KBIe/s1600/IMG_3341.JPG" imageanchor="1" style="-webkit-text-stroke-width: 0px; clear: right; color: #0066cc; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1em; margin-left: auto; margin-right: auto; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL1r6wGR0TX6275zaeUv6vS5U6wnSD6V4pjxwKC8oNDZCTag5NHx5EQL4oaipPmL0d4U7i_ktX8tFrIC_vI5Y5ySBM_qUK25uc3sSTcUuuJZQuCi5wUTGKkKqxLDXoCArmjxyVipv8KBIe/s320/IMG_3341.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fork Tender, Silky, Delicious!</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAuEJXvLIz8D71wwSAPNrQupTCOoQf6BiL5ADDU9n-obY99wkmkU2TJweGWVZagD-zbRuL8M9miXDaWTuN_ywI0f8cAj0cS7to8uGrD0WEYn3Vd3nxqSvnFE4tt-asYVLO1npdkyqKqKar/s1600/IMG_3336.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><span style="font-family: inherit;"></span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><u></u><br />
<span style="font-family: inherit;">If you want to make this recipe a little less "hands-on", you can braise the pork in your slow cooker or in your dutch oven (in the oven) and make your gremolata during the day, and then cook the risotto in the evening. No need to wash the dutch oven in between...you can use it through all the steps and benefit from the fond and flavor you build up in it from start to finish.</span><br />
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<span style="font-family: inherit;">ALSO!!! Scroll through to the bottom to see how you can use up your leftover Risotto!!!! BONUS!</span><br />
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<!-- START The Recipe Box --><div class="ccm-card" data-ccmcardnum="2"><div class="ccm-wrapper" id="recipe" style="border-color: rgb(97, 58, 67); background-color: rgb(205, 200, 200);" itemtype="http://schema.org/Recipe" itemscope=""><a class="ccm-hide-on-print" id="ccm-pinit" href="http://pinterest.com/pin/create/button/?url=https://theglobalfork.blogspot.com/2019/12/slow-cooker-pork-and-mushroom-risotto.html&description=Mushroom%20Risotto%20with%20Braised%20Pork,%20Crispy%20Pancetta,%20and%20Gremolata&media=https://theglobalfork.blogspot.com/2019/12/Slow-Cooker-Pork-and-Mushroom-Risotto-Except-dont-use-your-slow-cooker.html"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgssxOZQKS572_t9psEzc2Qyt-Xfg313rG0SRn6-tdZOwFvg5lKdwkTTNlnmsePnLzeRG4U-jyCHZRqQJn-ciefqsW95EIcPEGltNmcPpMgozLgtYWQdGU1XstkITHNzBCpAxGXCEfKEen1/s1600/pinit.png"></a><div class="ccm-image" style="border-bottom-color: rgb(97, 58, 67);"><img title="Mushroom Risotto with Braised Pork, Crispy Pancetta, and Gremolata" draggable="false" alt="Mushroom Risotto with Braised Pork, Crispy Pancetta, and Gremolata" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixjRTLswNBpxvAJgTTj-goWKE0ku9W8Q6834MF6H_ofcirpYbXFfzhbEuT3qiH1xExxhNhwvhJOv3Ezt4nZtUIJgQu_b_Do0LKownJODTdnMSORTLAFtRi3PazMfz9U7lRcyZvMf_FmHWA/s1600/IMG_3348.JPG" itemprop="image"></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button id="ccm-printbutton" style="background: rgb(97, 58, 67);" onclick="ccmpr();" type="button">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage">With Image</button><button id="ccm-printWithoutImage">Without Image</button></div></div><h3 class="ccm-name" style="color: rgb(54, 58, 76);" itemprop="name">Mushroom Risotto with Braised Pork, Crispy Pancetta, and Gremolata</h3><div class="ccm-info"><span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span itemprop="recipeYield">6-8</span></span><div class="ccm-author ccm-info-child"><strong>Author: </strong><span itemtype="http://schema.org/Person" itemscope="" itemprop="author"><span itemprop="name">Alaina Missbach</span></span></div></div><div class="ccm-summary" itemprop="description">This recipe combines silky braised pork with mushroom risotto, topped with a citrusy gremolata and fried pancetta.</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">ingredients:</h3><div class="ccm-section"><div class="ccm-section-title">Braised Pork</div><ul><li itemprop="recipeIngredient">2 Tbsp olive oil</li><li itemprop="recipeIngredient">1 medium onion, small dice</li><li itemprop="recipeIngredient">3 garlic cloves, minced or crushed</li><li itemprop="recipeIngredient">1/4 C mixed dried mushrooms</li><li itemprop="recipeIngredient">1/4 C dry Italian white wine</li><li itemprop="recipeIngredient"><a class="ccm-link" href="https://theglobalfork.blogspot.com/2013/02/kosher-salt.html" target="_blank" rel="nofollow">Kosher Salt</a></li><li itemprop="recipeIngredient">Freshly Ground Black Pepper</li><li itemprop="recipeIngredient">2 Tbsp paprika</li><li itemprop="recipeIngredient">1 1/2 lbs pork shoulder/butt or blade steaks</li><li itemprop="recipeIngredient">1 C <a class="ccm-link" href="https://theglobalfork.blogspot.com/2013/11/homemade-chicken-broththe-easier-way.html" target="_blank" rel="nofollow">chicken stock</a> (homemade or no-sodium)</li></ul></div><div class="ccm-section"><div class="ccm-section-title">Gremolata</div><ul><li itemprop="recipeIngredient">1 large clove garlic</li><li itemprop="recipeIngredient">Zest of one lemon</li><li itemprop="recipeIngredient">1 C flat-leaf parsley (loosely packed, a large handful)</li></ul></div><div class="ccm-section"><div class="ccm-section-title">Risotto</div><ul><li itemprop="recipeIngredient">Reserved solids and liquid from braising pork (see instructions below)</li><li itemprop="recipeIngredient">1 Tbsp olive oil</li><li itemprop="recipeIngredient">8 oz cremini mushrooms (aka baby bellas), sliced</li><li itemprop="recipeIngredient">1 3/4 C Arborio rice (short grain, starchy)</li><li itemprop="recipeIngredient">1/2 C dry Italian white wine</li><li itemprop="recipeIngredient">Chicken stock, amount depends on how much cooking liquid you have left over from pork (total should be 4 Cups)</li><li itemprop="recipeIngredient">Parmigiano Reggiano Cheese, grated</li><li itemprop="recipeIngredient">100 g thinly sliced pancetta</li><li itemprop="recipeIngredient">Lemon, cut into eighths</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">instructions:</h3><h2 class="ccm-howto ccm-hide-on-print">How to cook Mushroom Risotto with Braised Pork, Crispy Pancetta, and Gremolata</h2><div class="ccm-section"><div class="ccm-section-title">Braised Pork (using the slow cooker is okay for this part):</div><ol><li itemprop="recipeInstructions">Preheat oven to 300 degrees F.</li><li itemprop="recipeInstructions">In a dutch oven, or in your slow cooker if it has a sauté function, heat olive oil over medium heat. Add onion and cook until soft, about 6 minutes. </li><li itemprop="recipeInstructions">Add in garlic and cook until fragrant, about 30 more seconds.</li><li itemprop="recipeInstructions">Stir in dried mushrooms well, then turn up heat and add wine. Simmer until wine is mostly evaporated. </li><li itemprop="recipeInstructions">Season pork generously with salt and pepper (use less salt if your stock is already salted), and rub with paprika. Brown all sides of your pork, without crowding your pan if you have multiple pieces, about 3 minutes per side. Redistribute solids in pan and place pork on top, then pour chicken broth over everything. </li><li itemprop="recipeInstructions">Bring liquid to a boil, then cover your pot and transfer to the oven (or transfer contents to your slow cooker, if using, and set to low). Cook pork until fork tender, 45 min - 1 hour in the oven or 3-4 hours in the slow cooker on low.</li><li itemprop="recipeInstructions">Once pork is ready, remove meat from pot and shred with two forks. Set aside.</li><li itemprop="recipeInstructions">Strain cooking liquid into fat separator or into a bowl using a fine mesh sieve. Set aside both the liquid and the solids, separately.</li><li itemprop="recipeInstructions">DON'T BOTHER WASHING YOUR DUTCH OVEN! You can use it for making your risotto.</li></ol></div><div class="ccm-section"><div class="ccm-section-title">Gremolata</div><ol><li itemprop="recipeInstructions">Place all listed ingredients in a food processor and pulse until chopped and combined, but still chunky. You can also chop all of this together on a cutting board with a chef's knife for the same result.</li></ol></div><div class="ccm-section"><div class="ccm-section-title">Risotto</div><ol><li itemprop="recipeInstructions">In previously used pot or dutch oven, heat olive oil over medium-high heat. Add sliced fresh mushrooms, stir initially, and cook for 3 minutes without stirring. After 3 minutes, stir mushrooms with wooden spoon and scrape up browned bits in the bottom of your pan. Continue cooking mushrooms until tender, about 2 minutes more. Add reserved solids from braising pork and stir to combine everything.</li><li itemprop="recipeInstructions">Lower heat to medium. Add rice to pot and stir well to coat grains. Toast for about 3 minutes, stirring occasionally. </li><li itemprop="recipeInstructions">Increase heat to medium-high again, and add wine. Bring wine to a boil and cook until almost completely evaporated.</li><li itemprop="recipeInstructions">Combine pork cooking liquid with enough chicken stock to equal 4 Cups. Lower heat to medium again. Add 1/2-1 Cup of liquid at a time, stirring well to incorporate all ingredients and to release the starch from the rice. When most of the liquid is absorbed, add more liquid and stir stir stir to continue releasing starch and helping rice to absorb liquid. Continue this pattern until your rice is completely tender, starchy, and your liquid is absorbed. You will use 3-4 Cups of liquid total, but if more is needed, use more.</li><li itemprop="recipeInstructions">Once your rice is tender, take off the heat and stir in most of the grated cheese (leaving a little to garnish with). Cover to keep warm.</li><li itemprop="recipeInstructions">Fry your slices of pancetta in a small non-stick skillet until crunchy.</li><li itemprop="recipeInstructions">Put risotto onto individual plates or a large serving platter (not a bowl!!!) and sprinkle with a bit of shredded cheese. Top with desired amount of gremolata, then crumble prosciutto on top. Serve with lemon wedges. Enjoy!</li></ol></div></div><div class="ccm-posturl"><a href="https://theglobalfork.blogspot.com/2019/12/slow-cooker-pork-and-mushroom-risotto.html" itemprop="url">https://theglobalfork.blogspot.com/2019/12/slow-cooker-pork-and-mushroom-risotto.html</a></div><div class="ccm-instagram-credit ccm-hide-on-print"><svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 54 54"><g><path d="M 48.1 26.3 c 0 4.3 0 7.2 -0.1 8.8 c -0.2 3.9 -1.3 6.9 -3.5 9 s -5.1 3.3 -9 3.5 c -1.6 0.1 -4.6 0.1 -8.8 0.1 c -4.3 0 -7.2 0 -8.8 -0.1 c -3.9 -0.2 -6.9 -1.3 -9 -3.5 c -2.1 -2.1 -3.3 -5.1 -3.5 -9 c -0.1 -1.6 -0.1 -4.6 -0.1 -8.8 s 0 -7.2 0.1 -8.8 c 0.2 -3.9 1.3 -6.9 3.5 -9 c 2.1 -2.1 5.1 -3.3 9 -3.5 c 1.6 -0.1 4.6 -0.1 8.8 -0.1 c 4.3 0 7.2 0 8.8 0.1 c 3.9 0.2 6.9 1.3 9 3.5 s 3.3 5.1 3.5 9 C 48 19.1 48.1 22 48.1 26.3 Z M 28.8 8.7 c -1.3 0 -2 0 -2.1 0 c -0.1 0 -0.8 0 -2.1 0 c -1.3 0 -2.3 0 -2.9 0 c -0.7 0 -1.6 0 -2.7 0.1 c -1.1 0 -2.1 0.1 -2.9 0.3 c -0.8 0.1 -1.5 0.3 -2 0.5 c -0.9 0.4 -1.7 0.9 -2.5 1.6 c -0.7 0.7 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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5EtRXYK4iqyZ-RavAQwF7jRlY22Gi060Qbw_ProcwhJcO0nlm8KmylXhGNC3Gf0mOpqOlseAdN7vsG2-JokMPoeg4D2B80HFcS7a6G23NTk7MfzXEe4a1hgs1MAaOnAxEK2QsFi7vQPMy/s1600/IMG_3337.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5EtRXYK4iqyZ-RavAQwF7jRlY22Gi060Qbw_ProcwhJcO0nlm8KmylXhGNC3Gf0mOpqOlseAdN7vsG2-JokMPoeg4D2B80HFcS7a6G23NTk7MfzXEe4a1hgs1MAaOnAxEK2QsFi7vQPMy/s320/IMG_3337.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="-webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline !important; float: none; font-family: "times new roman"; font-size: 80%; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Delicious braising liquid and more mushrooms that we'll use for our Risotto...</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Beautiful, Simple, Fresh!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitr-HM0KMCiYfiVRhRJH2-pLWQZwR53Pq-zWqs9VxX7DzfGjOgqarhsEIRN0m07NeNgNxMkqdhh0j0vNopu9iCORIrkFx7SNfRJewpHf0UgtzNqCu2-MQKpl-2tnnCqlg2YYdhk41XGGET/s1600/IMG_3338.JPG" imageanchor="1" style="-webkit-text-stroke-width: 0px; color: #0066cc; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: auto; margin-right: auto; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitr-HM0KMCiYfiVRhRJH2-pLWQZwR53Pq-zWqs9VxX7DzfGjOgqarhsEIRN0m07NeNgNxMkqdhh0j0vNopu9iCORIrkFx7SNfRJewpHf0UgtzNqCu2-MQKpl-2tnnCqlg2YYdhk41XGGET/s320/IMG_3338.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 80%; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Toasting the Arborio Rice after sauteeing fresh mushrooms...</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">You can't forget the wine!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhorQ8Rg_DrB30oxnqAzFKm9J8AUazyNvuVu_Cc8nBz90VnKqjEv9mM6u16N7rTzXnMlCAdTe3uuapZ61hNC8z0bSOKlFgf9RmaErL7tEU_h6qpWlw9POqpg2-u5UjyzalTStjfhTqQpUUe/s1600/IMG_3340.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhorQ8Rg_DrB30oxnqAzFKm9J8AUazyNvuVu_Cc8nBz90VnKqjEv9mM6u16N7rTzXnMlCAdTe3uuapZ61hNC8z0bSOKlFgf9RmaErL7tEU_h6qpWlw9POqpg2-u5UjyzalTStjfhTqQpUUe/s320/IMG_3340.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Combine braising liquid and stock = 4 Cups</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Fried Pancetta seals the deal</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixjRTLswNBpxvAJgTTj-goWKE0ku9W8Q6834MF6H_ofcirpYbXFfzhbEuT3qiH1xExxhNhwvhJOv3Ezt4nZtUIJgQu_b_Do0LKownJODTdnMSORTLAFtRi3PazMfz9U7lRcyZvMf_FmHWA/s1600/IMG_3348.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixjRTLswNBpxvAJgTTj-goWKE0ku9W8Q6834MF6H_ofcirpYbXFfzhbEuT3qiH1xExxhNhwvhJOv3Ezt4nZtUIJgQu_b_Do0LKownJODTdnMSORTLAFtRi3PazMfz9U7lRcyZvMf_FmHWA/s320/IMG_3348.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gorgeous and delicious!</td></tr>
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<span style="font-family: inherit;"><br /><br />So you've eaten your fabulous Italian meal and you have leftover Risotto...what to do?? Why, make Arancini of course! Arancini are rice balls coated in breadcrumbs and fried. Traditionally from Sicily, they were flavored with saffron (hence the name "little oranges" in Italian), but in your kitchen, anything goes. Arborio rice is best for arancini because it's already starchy and sticks well together.<br /><br />Simply chop your leftover braised pork into fine pieces, and stir well into your leftover risotto. Add eggs (1 egg at a time) and breadcrumbs (1/3 Cup at a time) until your rice mixture sticks together well and can be formed into 1 1/2" balls. Coat rice balls with more breadcrumbs, then refrigerate for an hour. (You can refrigerate these for longer--up to overnight--but you'll need to roll them in more breadcrumbs before proceeding.) <br /><br />Heat 1/2 inch vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the rice balls, turning, until golden brown on all sides, about 4 minutes. Remove with a slotted spoon and drain on paper towels; season with salt. Serve as an appetizer topped with some gremolata, or alongside a crispy salad as a meal.</span><span style="-webkit-text-stroke-width: 0px; display: inline !important; float: none; font-size-adjust: none; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; letter-spacing: normal; line-height: inherit; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Frying your Arancini</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXOj5wq0mBmGAvAMFownSPHrjRdKTj_YIypBqIRIDZM9FFKUp8Y7CfL8eDwh-G72ows23qjTmz4yi2PSKqN9N6keg0358h1xsr04DIJSPag5MUkEoFHXMK0CWameysemz5B3rjtHkI83Nq/s1600/IMG_3495.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXOj5wq0mBmGAvAMFownSPHrjRdKTj_YIypBqIRIDZM9FFKUp8Y7CfL8eDwh-G72ows23qjTmz4yi2PSKqN9N6keg0358h1xsr04DIJSPag5MUkEoFHXMK0CWameysemz5B3rjtHkI83Nq/s320/IMG_3495.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Another delicious family meal, or something to impress your friends!</td></tr>
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<span style="font-family: inherit;"></span><br />Chef Alainahttp://www.blogger.com/profile/11509109199445225520noreply@blogger.com0tag:blogger.com,1999:blog-1054261278280692003.post-89767514574490847012019-03-30T10:34:00.002+03:002019-03-30T10:38:05.392+03:00"Grazing Streets" in Frankfurt<span style="font-family: inherit;">Many are familiar with the famous "<a href="https://en.wikipedia.org/wiki/Fre%C3%9Fgass" target="_blank">Fressgaße</a>" (loosely, "Grazing Street") in Frankfurt (actually Kalbächer Gasse and Große Bockenheimer Straße) as a spot that has been known for shopping and eating since the turn of the 20th century. But Frankfurt is an ever-expanding city that has a whole lot more than just one street of "grazing" to offer!</span><br />
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<span style="font-family: inherit;">Since the weather has turned BEAUTIFUL and inviting us all to head out for a spring stroll, I thought I'd post today about three streets that have a lot to offer by way of food and casual shopping. There are SO MANY more than this, so please share your thoughts in the comments! I've included maps to help you find them...</span><br />
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<span style="font-family: inherit;">1. Oederweg</span><br />
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<span style="font-family: inherit;">Take the ubahn to Eschersheimer Tor and walk north along Oederweg and there are all sorts of great places...I have eaten at <a href="http://vipho.de/" target="_blank">Vipho</a> (Vietnamese), <a href="http://kowlooncity.de/" target="_blank">Kowloon City</a> (Chinese/Dim Sum), <a href="https://www.facebook.com/gokiobros/" target="_blank">Gokio Bros.</a> (Korean Fried Chicken) and all three are excellent, but there are many other restaurants there (Tex-Mex, Burgers/Steaks, Indian Street Food...many looked good). If you just keep walking north on that street, there are cute shops and stuff too. We walked north and eventually walked West on side streets to get back to the Gruenebergweg Ubahn stop to head home, but you could keep walking north if you have time as it looks like there's lots of cute stuff.</span><br />
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<span style="font-family: inherit;">2. Weissadlergasse</span></div>
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<span style="font-family: inherit;">This cute (short) street is adjacent to my favorite sushi place in the city, <a href="https://www.tripadvisor.com/Restaurant_Review-g187337-d877308-Reviews-SuperKato-Frankfurt_Hesse.html" target="_blank">SuperKato</a>. There are several adorable cafes and restaurants on this street. I haven't been to any of those but I think there's one that sells a bunch of soups that looked really interesting called Souper! Die Suppenküche. There's also a Tex-Mex Cantina. To get here, you could go to several different ubahn stations and walk...it looks like the closest might be Willy-Brandt or Hauptwache (which isn't shown on this map screenshot but is just North, adjacent to the Goetheplatz). I like this area because there's lots of shopping (not just on Neuekraeme, which is that street that leads to the Roemer). One of my favorite places in all of Frankfurt is nearby...the <a href="https://kleinmarkthalle.de/" target="_blank">Kleinmarkthalle</a>. My Frankfurt universe rotates around Kleinmarkthalle. 🙂 Definitely worth a visit...it's a market but there are places to eat inside and even more upstairs, as well as a wine bar that's so much fun.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdCE4Ca5K7axYL-RrzEMhN3S6XIuFfO-aGfJ7WB_0pRuZR9y1MoFPoShH22fp8aS3kq4zaRt_iQfjNXHBfYvRSeayeA97op5r9WxvdO8d8K2O6VQeSWcKqp6DCB82qLI7AxbeigwTwoNdE/s1600/Weissadlergasse.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: inherit;"><img border="0" data-original-height="541" data-original-width="751" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdCE4Ca5K7axYL-RrzEMhN3S6XIuFfO-aGfJ7WB_0pRuZR9y1MoFPoShH22fp8aS3kq4zaRt_iQfjNXHBfYvRSeayeA97op5r9WxvdO8d8K2O6VQeSWcKqp6DCB82qLI7AxbeigwTwoNdE/s640/Weissadlergasse.png" width="640" /></span></a></div>
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<span style="font-family: inherit;">3. Kaisserstrasse</span></div>
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<span style="font-family: inherit;">The area of this street that runs between Willy-Brandt Platz and the Hauptbahnhof has a lot of good restaurants and is fun to walk. They also hold a lot of markets on this street (closer to the Hauptbahnhof end) when the weather is warmer. On this street I have been to Urban Kitchen (reliable cuisine from all over the world), EatDoori (Indian Street Food), and Kabuki (Japanese Tepanyaki--very expensive, special occasion type of place but AMAZING FOOD AND EXPERIENCE). There are a lot of other places to eat on this street, and for shopping walk along Kaiserstrasse towards Willy-Brandt Platz (Northeast) and just continue walking until it turns into Rossmarktstrasse. You'll end up in the Hauptwache/Zeil area. Or you could follow Goetheplatz North to get to the "Rodeo Drive" of Frankfurt, Goethestrasse.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6WLN11v8_7sce6O2yD-Sc-PiNl9N2ohSrrwQiiyvTBNHF4xC8usqmIxkfXVCvl8vWDcJ8af1olBtdzlXdZkMd1tGtnZkyzer72JCZ8ROwrAJVFmQGmYcvfONgKZosyeumqYtTL5lBLDNy/s1600/Kaiserstrasse.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: inherit;"><img border="0" data-original-height="485" data-original-width="913" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6WLN11v8_7sce6O2yD-Sc-PiNl9N2ohSrrwQiiyvTBNHF4xC8usqmIxkfXVCvl8vWDcJ8af1olBtdzlXdZkMd1tGtnZkyzer72JCZ8ROwrAJVFmQGmYcvfONgKZosyeumqYtTL5lBLDNy/s640/Kaiserstrasse.png" width="640" /></span></a></div>
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<span style="font-family: inherit;">Happy Grazing, and enjoy the weather!!</span></div>
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Chef Alainahttp://www.blogger.com/profile/11509109199445225520noreply@blogger.com0tag:blogger.com,1999:blog-1054261278280692003.post-73985113674757044512019-03-08T17:42:00.000+02:002019-03-08T17:42:56.075+02:00Hello Again and Check me out on Facebook and Instagram!Hello there!<br />
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If you've landed on this page after doing a quick Google search, took a quick look over it, and then thought "Well, shoot...this is just one of those neglected blogs that the owner never does anything with............"<br />
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You'd be pretty much right. BUT! That doesn't mean I'm not doing ANYTHING! Quite the contrary...it's true that running The Global Fork catering company (not to mention my household...in a foreign country...with a big international move coming up...) DOES keep me pretty busy and I've neglected posting here around much of that, nor have I been good at providing you with the cool tips and tricks that I enjoy sharing. However, I am much better at keeping in touch with all of you out there via Facebook and Instagram.<br />
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SO! Head on over to your lil' appies there on your phone and search for @TheGlobalFork on Facebook and @ChefAlaina on Instagram. (You should also be able to find me under The Global Fork on Insta.) There you'll get nearly daily updates on the goings-on over here in my kitchen...oh and in all the yum yum restaurants I'm able to frequent, as well...all across the world!<br />
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Speaking of restaurants, I've started putting together some restaurant guides that will be useful to you folks here in Frankfurt, so look for those COMING SOON!<br />
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And as always, please feel free to comment or message me with your burning questions, catering quote requests, etc. etc. etc.!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgP-IGOQhKjtEETIaNU2IdRpV88G-j8dvKpIJWMInuR2FDX0BcIvr2a0X_bDNQrxlV0NVJV54Vw6J8trUvNDVe_qYDJFjEbDlr8T_u6VWFXzEzWaSlSlTJeWTtRwMTIu_Em6yxdMdGCJdA/s1600/The+Global+Fork+Facebook.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="539" data-original-width="1043" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgP-IGOQhKjtEETIaNU2IdRpV88G-j8dvKpIJWMInuR2FDX0BcIvr2a0X_bDNQrxlV0NVJV54Vw6J8trUvNDVe_qYDJFjEbDlr8T_u6VWFXzEzWaSlSlTJeWTtRwMTIu_Em6yxdMdGCJdA/s400/The+Global+Fork+Facebook.png" width="400" /></a><br />
Thanks,<br />
AlainaChef Alainahttp://www.blogger.com/profile/11509109199445225520noreply@blogger.com0tag:blogger.com,1999:blog-1054261278280692003.post-75463485248051007412018-01-22T13:43:00.001+02:002018-01-22T13:48:36.854+02:00"Cooking in Germany" Tip - Potatoes!<div style="font-variant-east-asian: normal; font-variant-numeric: normal; margin: 6px 0px;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBT0-8Thw7E7xWufmh24YcvMYqjU9W-QUGw6QEY2RPXjqIpQQUCYQcBFaso3o-YuLRcoiO9k-n34waLLA6MGYEkVJQuxDhdGZSdQaRqrsdD0Cn64CvAhKYLhdQ54btaGJK_K0caV35DMYO/s1600/IMG_3020.JPG" imageanchor="1" style="clear: right; color: #0066cc; float: right; font-size: 14px; font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 14px; margin-left: 14px; text-align: center;"></a><span style="color: #eeeeee; font-family: inherit;">There are two different types of potatoes (Kartoffeln) most commonly found in German grocery stores, labeled “mehligkochende” and “festkochende”.</span></div>
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<span style="color: #eeeeee; font-family: inherit;">Festkochende Kartoffeln are high moisture potatoes, most similar to American Yukon Gold or chef’s </span><span style="color: #eeeeee; font-family: inherit;">potatoes, and are best for boiling, steaming, braising and stewing (whenever you’re using moisture to cook). The point here is that these potatoes already contain a lot of moisture, so they have a nice even consistency, but they don't fall apart when you cook them in liquid. This is important when you're making soups and stews, as the potatoes will retain their shape and not fall apart, so that your soup is not murky with chunks of potatoes everywhere. They're also great for potato salads for the same reason. These types of potatoes also boast great flavor.</span></div>
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<span style="color: #eeeeee; font-family: inherit;"><span style="display: inline; float: none; font-variant-east-asian: normal; font-variant-numeric: normal;"></span>Mehligkochende Kartoffeln are high starch potatoes, most similar to American russet potatoes, and are best for baking, puréeing, and frying. After the potato is cooked, it still maintains a relatively dry interior, so it's very easy to flake it or mash it. For American mashed potatoes, you definitely want that consistency as opposed to wallpaper paste! These starchy, drier potatoes are also great for frying because they spatter much less and, due to less moisture inside, brown even better.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq_QhR8SFBnWEmXJUkWOPbF6uHsNOwGCLq7r4P4qYMJeRJdoqkd1JONcqOKfcF0GtVZ8H0LBnQ98t5whCyjBT4tBeTrPYblOICRPcHsuq7Wq9hvZyPWv3e2V9NiHAb7c06uEjaKL2SQwGe/s1600/IMG_3189.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: #eeeeee;"><img border="0" data-original-height="1600" data-original-width="1300" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq_QhR8SFBnWEmXJUkWOPbF6uHsNOwGCLq7r4P4qYMJeRJdoqkd1JONcqOKfcF0GtVZ8H0LBnQ98t5whCyjBT4tBeTrPYblOICRPcHsuq7Wq9hvZyPWv3e2V9NiHAb7c06uEjaKL2SQwGe/s200/IMG_3189.jpg" width="161" /></span></a><br />
<span style="color: #eeeeee; font-family: inherit;">Here's another tip regarding mashed potatoes! If you love making mashed potatoes and do it a lot (or are willing to purchase a useful piece of equipment to make it easier), I highly recommend buying a food mill. This is a light-weight, non-electric, handheld tool that generally comes with 2-3 blade sizes and works for effortlessly making the fluffiest mashed potatoes, but also is great for making your own applesauce, tomato sauce, pureed soups, etc. The beauty of the food mill is, not only do you get a quick, even mill/grate of whatever you're putting through it, but you also get rid of skins and seeds, eliminating the need to peel your potatoes, apples, tomatoes, etc. before cooking them and milling them. This is particularly useful for potatoes as you can help maintain the starches inside if you cook them with the skin on instead of peeling before you boil.</span></div>
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<span style="color: #eeeeee; font-family: inherit;"><span style="display: inline; float: none; font-variant-east-asian: normal; font-variant-numeric: normal;">If you're looking for a better selection of potatoes here in Germany, check out the </span><a href="https://www.sunflower-gartencenter.de/" style="font-variant-east-asian: normal; font-variant-numeric: normal; margin: 0px;" target="_blank">Sunflower Gartenshop</a><span style="display: inline; float: none; font-variant-east-asian: normal; font-variant-numeric: normal;">...they have an incredible selection of all sorts of types of potatoes that would be fun to try, not to mention other gourmet grocery items and a HUGE garden store with anything you could dream of. Look out for a future blog post on all that they have to offer!</span></span></div>
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<span style="color: #eeeeee; font-family: inherit;">Have a question or need some help cooking here in Germany? Comment below or shoot me an email at TheGlobalFork@gmail.com!</span></div>
Chef Alainahttp://www.blogger.com/profile/11509109199445225520noreply@blogger.com2tag:blogger.com,1999:blog-1054261278280692003.post-75080854203560255172017-11-16T11:23:00.000+02:002017-11-16T11:23:14.058+02:00Welcome "Heute" Readers!<div class="separator" style="clear: both; text-align: center;">
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Hello "Heute" readers and welcome to The Global Fork! I'm excited you've come to check out my blog after reading my article in this week's newsletter. I hope it was helpful to you! <a href="http://theglobalfork.blogspot.de/2012/11/turkey.html" target="_blank">Here's a link to my original blog post</a> which inspired this week's article.<br />
<br />
First, I want to let you know that I run a small catering company here on the Siedlung. Please reach out to me for a free quote for any of your catering needs...I can help with something as small as dessert, cake, or pie for a small family get-together to a cocktail party for 100 people and everywhere in between. I'd really love to help make your event special for you and your guests through my love of food. Just click on the <a href="https://theglobalfork.blogspot.de/p/catering.html" target="_blank">Catering and Consulting</a> tab (or right there!) and fill out my **Catering Proposal Request** with detail of your event and I'll get back to you quickly with ideas and a quote.<br />
<br />
Second, my blog is also here to help you through your tour in Germany and to answer all those ingredients and cooking questions you may have. You can either leave a comment on the blog with your questions or email me at TheGlobalFork@gmail.com.<br />
<br />
Now, down to the nitty gritty of why you really came to my blog...you probably want those Thanksgiving recipes! I've written a lot about Thanksgiving on this blog over the years so feel free to search around, but I'll include here recipe cards for Turkey brine, my gravy, and a very traditional turkey stuffing.<br />
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Thanks again for visiting, happy cooking, and Happy Thanksgiving!
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<span class="yield" itemprop="recipeYield"><strong>Yield: </strong>Approx. 6 Servings</span><span class="author" itemprop="author"><strong>Author: </strong>Alaina Missbach</span><button class="printbutton" id="printbutton" onclick="printDiv('recipe'); return false;" style="background: rgb(134, 134, 134);" type="button">Print Recipe</button></div>
<h3 class="recipe-name" itemprop="name" style="color: #613a43;">
Turkey Gravy</h3>
<div class="summary" itemprop="description">
Even if you don't like to admit it, you love gravy. Especially on Thanksgiving. Here's a method I have used in the past with great success...you'll basically want to drink it straight (but don't)...</div>
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<div class="ingredients">
<h3 style="color: #613a43;">
ingredients:</h3>
<div class="ing-section">
<br />
<ul>
<li itemprop="ingredients">1/4 C butter</li>
<li itemprop="ingredients">1/4 C flour</li>
<li itemprop="ingredients">2 Tbsp canola oil</li>
<li itemprop="ingredients">1 package turkey giblets from inside your turkey, or you can use turkey wings/legs/bones or even chicken giblets, bones, wings, etc.</li>
<li itemprop="ingredients">1/2 onion, diced</li>
<li itemprop="ingredients">1 large stalk celery, diced</li>
<li itemprop="ingredients">1 large carrot, diced</li>
<li itemprop="ingredients">1/2 C dry white wine</li>
<li itemprop="ingredients">4 C turkey or chicken broth or stock (low or no sodium if purchased, or homemade)</li>
<li itemprop="ingredients">bay leaf and thyme sprigs</li>
<li itemprop="ingredients">drippings from pan in which you've roasted your turkey (optional)</li>
<li itemprop="ingredients">2 Tbsp Madeira, Cognac or Sherry (optional)</li>
<li itemprop="ingredients"><br /></li>
</ul>
</div>
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<div class="instructions">
<h3 style="color: #613a43;">
instructions</h3>
<div class="ing-section">
<br />
<ol>
<li itemprop="recipeInstructions"><div>
Make your roux (<a href="http://www.theglobalfork.blogspot.mx/2012/09/roux.html" style="-webkit-text-stroke-width: 0px; background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto; box-sizing: border-box; color: #2f7eff; font-family: Lato,sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; pointer-events: visiblePainted; position: relative; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; top: auto; white-space: normal; word-spacing: 0px;">please reference my blog post on roux</a>): Melt butter in a saute pan over low heat. Whisk in flour and increase heat to medium-low. Cook roux, stirring often, until it reaches a medium brown color and has a nutty aroma. Let roux cool. (This step is important to avoiding lumpy gravy later!)</div>
</li>
<li itemprop="recipeInstructions">Preheat oven to 450 degrees F. In a large oven-proof saute pan, heat canola oil in oven until smoking. Add turkey or chicken pieces. Roast in the oven until golden brown, turning occasionally. Remove pan from oven and remove turkey or chicken pieces.</li>
<li itemprop="recipeInstructions">Transfer pot to stovetop and place over medium heat. Add onion, celery, and carrot to the hot pan. Stir to crape up fond (the golden brown bits) from bottom of pan, and cook, stirring often, until soft and golden brown.</li>
<li itemprop="recipeInstructions">Add dry white wine and reduce until almost dry. Add chicken broth and bring to a simmer. Temper roux into broth (this is important for avoiding lumps; more info in my Roux blog post) and bring back to a simmer. Add bay leaf and thyme sprigs and let simmer gently for 15 minutes. Strain gravy through a fine mesh sieve and discard mirepoix (onion/carrot/celery) and herbs. </li>
<li itemprop="recipeInstructions">Add pan drippings (straining if necessary) and Madeira or Sherry. Allow to simmer 5 minutes longer and serve hot.</li>
</ol>
</div>
</div>
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<span class="yield" itemprop="recipeYield"><strong>Yield: </strong>Enough for approx. 16-lb Turkey</span><span class="author" itemprop="author"><strong>Author: </strong>Adapted from paleospirit.com, by Lea Hendry Valle</span><button class="printbutton" id="printbutton" onclick="printDiv('recipe'); return false;" style="background: rgb(134, 134, 134);" type="button">Print Recipe</button></div>
<h3 class="recipe-name" itemprop="name" style="color: #613a43;">
Turkey Brine</h3>
<div class="summary" itemprop="description">
I always brine my turkey, resulting in the most delicious, moist meat that all my guests rave about. I started brining after working at Williams-Sonoma and using their brine mix. Lea created this recipe, modeling it off the same brine mix and I've adapted it here to my standard practices. Click here for Lea's blog: http://paleospirit.com/2011/holiday-turkey-brine</div>
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<div class="ingredients">
<h3 style="color: #613a43;">
ingredients:</h3>
<div class="ing-section">
Dry Ingredients<br />
<ul>
<li itemprop="ingredients">2 Cups <a href="http://theglobalfork.blogspot.de/2013/02/kosher-salt.html">kosher salt</a></li>
<li itemprop="ingredients">1/2 Cup star anise</li>
<li itemprop="ingredients">6 bay leaves</li>
<li itemprop="ingredients">3 Tbsp Herbes de Provence</li>
<li itemprop="ingredients">2 Tbsp black peppercorns</li>
<li itemprop="ingredients">1 Tbsp dried rosemary</li>
<li itemprop="ingredients">1 Tbsp juniper berries</li>
</ul>
</div>
<div class="ing-section">
Fresh Ingredients<br />
<ul>
<li itemprop="ingredients">Peel of 1 fresh orange</li>
<li itemprop="ingredients">Juice of 1 fresh orange</li>
<li itemprop="ingredients">1/4 - 1/2 Cup honey or brown sugar</li>
<li itemprop="ingredients">4-6 garlic cloves, crushed</li>
<li itemprop="ingredients">1 fresh sprig rosemary, leaves removed</li>
</ul>
</div>
</div>
<div class="instructions">
<h3 style="color: #613a43;">
instructions</h3>
<div class="ing-section">
<br />
<ol>
<li itemprop="recipeInstructions"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; margin-bottom: 0in;">
When ready to brine your turkey, add the mixture of dry ingredients and
fresh ingredients in a large stockpot with one gallon of water and bring to a
boil, stirring occasionally.<o:p></o:p></div>
</li>
<li itemprop="recipeInstructions"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; margin-bottom: 0in;">
Remove pot from heat, add one gallon of cold water to the pot, and
allow to cool to room temperature.<o:p></o:p></div>
</li>
<li itemprop="recipeInstructions"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; margin-bottom: 0in;">
Set up your brining bag inside your roasting dish, refrigerator drawer
(removed from fridge) or other sturdy container. Remove inner packet of giblet,
neck, etc. from your turkey. Place your turkey in the bag, breast side down,
and pour cool brine ingredients into the bag on top of the turkey.<o:p></o:p></div>
</li>
<li itemprop="recipeInstructions"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; margin-bottom: 0in;">
Close bag tightly by twisting and using rubber bands around the neck of
the closure. You want to try to seal the bag in a way that the brine liquid
touches all parts of the bird.</div>
</li>
<li itemprop="recipeInstructions"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; margin-bottom: 0in;">
Brine for 24-72 hours, depending on size of bird and amount of sodium
added to bird during plant processing. (Take a look at the label; if your bird
has already been treated with salt water it doesn’t need to brine as long.)<o:p></o:p></div>
</li>
<li itemprop="recipeInstructions"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; margin-bottom: 0in;">
When ready to roast, remove turkey from brining bag and brush off any
solid brine ingredients from skin of turkey. Season, baste and roast as you
normally would.<o:p></o:p></div>
</li>
</ol>
</div>
</div>
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Created using <a href="http://www.recipesgenerator.com/" target="_blank">The Recipes Generator</a></div>
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<div class="info">
<span class="yield" itemprop="recipeYield"><strong>Yield: </strong>8-10 servings</span><span class="author" itemprop="author"><strong>Author: </strong>Alaina Missbach</span><button class="printbutton" id="printbutton" onclick="printDiv('recipe'); return false;" style="background: rgb(134, 134, 134);" type="button">Print Recipe</button></div>
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<h3 class="recipe-name" itemprop="name" style="color: #613a43;">
Traditional Turkey Stuffing</h3>
<div class="summary" itemprop="description">
"Stuffing" is traditionally the term used for bread stuffing that you put inside your turkey while it bakes, while "dressing" is traditionally the term used for bread stuffing baked outside of the bird. Old habits die hard, though, so I refer to it all as stuffing. I do not recommend putting this stuffing into the bird while it cooks as that is generally considered unsafe, given that it is difficult for the stuffing (which will have raw turkey juices incorporated) to reach the appropriate temperature (165 degrees F) by the time the turkey reaches the appropriate temperature and needs to be taken out of the oven.
Make this recipe your own by adding any additional ingredients you like, such as cooked italian sausage, apples or even nuts.</div>
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<div class="ingredients">
<h3 style="color: #613a43;">
ingredients:</h3>
<div class="ing-section">
<br />
<ul>
<li itemprop="ingredients"><div class="MsoNormal">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">2 onions, small diced (or processed
in the food processor)<o:p></o:p></span></div>
</li>
<li itemprop="ingredients"><span style="font-family: "times new roman" , serif; font-size: 12.0pt;">4 stalks celery, including some leaves, small
diced (or processed in the food processor)</span></li>
<li itemprop="ingredients"><div class="MsoNormal">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">1 stick of butter (8 Tbsp)<o:p></o:p></span></div>
</li>
<li itemprop="ingredients"><div class="MsoNormal">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">1-2 Tbsp bacon grease (can be
rendered from cooking about 1/4 lb bacon)<o:p></o:p></span></div>
</li>
<li itemprop="ingredients"><div class="MsoNormal">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">1 1/2 lb (24 oz) cubes of bread or
extremely coarse bread crumbs, based on your preference (either from a box/bag,
like Pepperidge Farm brand, or made yourself from loaf French bread)<o:p></o:p></span></div>
</li>
<li itemprop="ingredients"><div class="MsoNormal">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">5 Tbsp dried sage<o:p></o:p></span></div>
</li>
<li itemprop="ingredients"><div class="MsoNormal">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Freshly Ground Black Pepper<o:p></o:p></span></div>
</li>
<li itemprop="ingredients"><div class="MsoNormal">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">1/4 C butter (4 Tbsp)<o:p></o:p></span></div>
</li>
<li itemprop="ingredients"><div class="MsoNormal">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">1/4 C chicken broth (either </span><a href="http://theglobalfork.blogspot.de/2013/11/homemade-chicken-broththe-easier-way.html">homemade</a> <span style="font-family: "times new roman" , serif; font-size: 12.0pt;">or store-bought)<o:p></o:p></span></div>
</li>
<li itemprop="ingredients"><div class="MsoNormal">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">4 chicken bouillon cubes<o:p></o:p></span></div>
</li>
<li itemprop="ingredients"><div class="MsoNormal">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Kosher Salt, if needed<o:p></o:p></span></div>
</li>
</ul>
</div>
</div>
<div class="instructions">
<h3 style="color: #613a43;">
instructions:</h3>
<div class="ing-section">
<br />
<ol>
<li itemprop="recipeInstructions"><div class="MsoNormal">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Dice or process the onions and
celery. Melt bacon grease and 1 stick
butter in a large sauté pan, then add vegetables and sauté until tender. (These tasks can be done ahead of time and
the cooked vegetables can be stored in the fridge.)<o:p></o:p></span></div>
</li>
<li itemprop="recipeInstructions"><div class="MsoNormal">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">If using fresh bread, cut into
desired size (some people like large chunks of bread in their stuffing while
others prefer extremely course bread crumbs) and allow to dry overnight or bake
in a 350 degree F oven until crispy.<o:p></o:p></span></div>
</li>
<li itemprop="recipeInstructions"><div class="MsoNormal">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">When ready to assemble dish, in a
large bowl mix dried bread with vegetables (they do not need to be
reheated). Add sage and freshly ground
black pepper to taste.<o:p></o:p></span></div>
</li>
<li itemprop="recipeInstructions"><div class="MsoNormal">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">In a small saucepan over medium-low
heat, or in the microwave, heat 1/4 C butter together with chicken broth and 4
chicken bouillon cubes. Whisk to make
sure all the bouillon dissolves. (Using
bouillon cubes instead of more chicken broth allows you to have a concentrated flavor
without a lot of liquid.) Mix
butter/chicken broth mixture into bread mixture. It should not be too wet; add more bread
crumbs if needed. <o:p></o:p></span></div>
</li>
<li itemprop="recipeInstructions"><div class="MsoNormal">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Transfer to an oven safe casserole
dish and bake at 350 degrees F for 20-30 minutes. Serve hot.<o:p></o:p></span></div>
</li>
</ol>
</div>
</div>
<div class="recipe-credit">
Created using <a href="http://www.recipesgenerator.com/" target="_blank">The Recipes Generator</a></div>
</div>
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<script async="" defer="" src="//assets.pinterest.com/js/pinit.js"></script>Chef Alainahttp://www.blogger.com/profile/11509109199445225520noreply@blogger.com0tag:blogger.com,1999:blog-1054261278280692003.post-90066480395308034862017-11-14T22:16:00.000+02:002017-11-14T22:16:34.787+02:00A Kitchen/Baking Hack...that really works!!!<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2H77Lc8_tenJZTW3jgiEX9qn2Nmiw6BqNM1-AKp0_Yi39Qhotyv4NscM7DS7_CQfEumgCTsr1G0T31inlCSM9f3IQkUaO_2gnESUE0InW34kcvdxnGy4uiDg5ivd5YptD8Oer7eAlzEtu/s1600/IMG_E1509.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1094" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2H77Lc8_tenJZTW3jgiEX9qn2Nmiw6BqNM1-AKp0_Yi39Qhotyv4NscM7DS7_CQfEumgCTsr1G0T31inlCSM9f3IQkUaO_2gnESUE0InW34kcvdxnGy4uiDg5ivd5YptD8Oer7eAlzEtu/s320/IMG_E1509.JPG" width="218" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mmm...multi-colored cupcakes.....</td></tr>
</tbody></table>
I'm sure you've all seen the videos and read the articles on the internet with so-called "life hacks". Not surprisingly, I can't pass up a list of hacks that claims to make life in the kitchen easier, and I always eagerly click through. Also not surprisingly, I usually walk away not having learned much...generally these hacks don't actually work as advertised, and at worst they actually make things harder.
<br />
<br />
But I ran across one a few weeks ago that I promised myself I would try one day, and today I got the opportunity. I was hired to do 60 cupcakes for a client's twins' birthday party at school. Easy, right? Except she wanted four different colors of frosting...ugh. I'm excited to work with gel food color and try out new hues and all, but my oh my the mess! It's bad enough when you have to refill a pastry bag multiple times in order to beautifully ice 60 cupcakes, but now I have to change colors, meaning I'll have to wash AND dry my pastry bag and all the accoutrement in between each color! Double ugh. <br />
<br />
Enter this amazing baking hack.......
Instead of putting your icing straight into the bag, and thereby having it make direct contact and necessitate cleaning in between colors, you basically just make a little plastic wrap pouch, slide that into your pastry bag, put on the tip and go to town. I discovered that not only did this prevent me from having to wash the bag, but it took care of that yucky mess at the large opening of the bag that always seemed inevitable before. Heavens to Betsy, a hack that finally works. I was practically dancing as I easily discarded the empty plastic wrap pouches and loaded up my next color.
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; float: right; margin-bottom: 1em; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVVTdCp4Z4TQ7CPZxTjh2BaUExPOiCzkeeCChEKkEpPvKMrBMDfivOloi2-7RPyiZpm5hSdlF564qgYbrf4Xc7U66R6wJTlzQZDW2wq04UAoAW2jp7PN7cu03Cs_8ej_SbFiV_iLsRjWQ6/s1600/IMG_E1490.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><br /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
Here's the play by play:
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: 1em; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ory51t9nt59T8wWktDErQs2lzCTIf3Xa1z08sbN_adUXBVvuSnn9oZzzfxG9bnzcX59qnq0UXgemRYMX3rbZE_nrIgdCYRoAwCVLBjy9h2CaRyIuL_U3usfXfdyI3-Sj2Ro_wjkXKPhl/s1600/IMG_E1481.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ory51t9nt59T8wWktDErQs2lzCTIf3Xa1z08sbN_adUXBVvuSnn9oZzzfxG9bnzcX59qnq0UXgemRYMX3rbZE_nrIgdCYRoAwCVLBjy9h2CaRyIuL_U3usfXfdyI3-Sj2Ro_wjkXKPhl/s320/IMG_E1481.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div>
Start by making your frosting as you normally would.</div>
<div>
Lay out a very long piece of plastic wrap on your work surface, and put your icing in the middle of it.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXqeDuuQDFwiltxcPy9DQhUueFPMb-AD9Pga8WcCLQhjM-kLxLMbePFAhVpaTUx2HZFMzY5KYXm9YImZsCwJBFZJAC1IhvwbEXb7nHIiVCmPsKcxTmreTgGosNwzv2l2xuqMHF7yonaGVG/s1600/IMG_E1482.JPG" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #0066cc; font-family: Times New Roman; font-size: 12.8px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 12.8px; margin-right: 12.8px; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXqeDuuQDFwiltxcPy9DQhUueFPMb-AD9Pga8WcCLQhjM-kLxLMbePFAhVpaTUx2HZFMzY5KYXm9YImZsCwJBFZJAC1IhvwbEXb7nHIiVCmPsKcxTmreTgGosNwzv2l2xuqMHF7yonaGVG/s200/IMG_E1482.JPG" style="cursor: move;" width="200" /></a><u><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZb5ZUkjKKXcq7PXTzTjiJwkuVFLTFn7A56Q_mTqXkjW9GDTZyfXTd59mVMv3W2Mm-MU1eulRhrrxjghY7_5FPUGfG_gmLNMivE5NaHWw5qkJy8BVwki7-nV9pUTzk-HDp2Xs7lKjeS7FC/s1600/IMG_E1483.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZb5ZUkjKKXcq7PXTzTjiJwkuVFLTFn7A56Q_mTqXkjW9GDTZyfXTd59mVMv3W2Mm-MU1eulRhrrxjghY7_5FPUGfG_gmLNMivE5NaHWw5qkJy8BVwki7-nV9pUTzk-HDp2Xs7lKjeS7FC/s200/IMG_E1483.JPG" width="200" /></a></u></div>
<div class="separator" style="clear: both; text-align: center;">
Roll your frosting up in the plastic wrap, then twist tightly like a piece of candy.</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><tbody>
<tr><td style="text-align: center;"><br /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<div style="clear: both; text-align: center;">
Slide plastic wrap "packet" into your pastry bag and pull one end of the twist through the small hole.</div>
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<div class="separator" style="clear: both; text-align: center;">
Snip off extra plastic wrap (doesn't have to be close to the frosting) and attach your desired piping tip.</div>
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Pipe as you would normally. Look!!!! No mess!!!</div>
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Cleanup is a breeze! Just remove the empty plastic wrap packet. </div>
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The only thing to clean is the tip, and you may have to run a paper towel through the bag, but that's it!</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPPwvJUF1ae7kR7L0mo9xP13ttR2D3Om7LM6Oe_i0zxysMzIxbIFw7zgTqOEGbRJlPmxSsGYAApm0t0RWJI_BVIL51a-8xhls14sgPI2JPQIkYyonDpH6cKqEH8dWjuVOdwKr56FdrvdvE/s1600/IMG_1507.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPPwvJUF1ae7kR7L0mo9xP13ttR2D3Om7LM6Oe_i0zxysMzIxbIFw7zgTqOEGbRJlPmxSsGYAApm0t0RWJI_BVIL51a-8xhls14sgPI2JPQIkYyonDpH6cKqEH8dWjuVOdwKr56FdrvdvE/s200/IMG_1507.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUa6w-cZwX2Xrnqjlu5kpldVht1iagpaU3DEIEk2wnPBZEIlQSrjDy6shrnrytn85ywqKi5YVTBgkCH_Pd0aHs75ORo5YIl-VBBhJD2r5NhwaHxClghWTzYL16AtgL1sgRZkKqt8xVWO9h/s1600/IMG_1508.JPG" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #0066cc; font-family: Times New Roman; font-size: 12.8px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 12.8px; margin-right: 12.8px; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUa6w-cZwX2Xrnqjlu5kpldVht1iagpaU3DEIEk2wnPBZEIlQSrjDy6shrnrytn85ywqKi5YVTBgkCH_Pd0aHs75ORo5YIl-VBBhJD2r5NhwaHxClghWTzYL16AtgL1sgRZkKqt8xVWO9h/s200/IMG_1508.JPG" width="150" /></a><br />
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Happy Baking!!</div>
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Chef Alainahttp://www.blogger.com/profile/11509109199445225520noreply@blogger.com0tag:blogger.com,1999:blog-1054261278280692003.post-90475502291780031232017-09-13T16:24:00.000+03:002017-09-13T16:24:06.985+03:00Office "Hail and Farewell" Reception<br />
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<img alt="Clockwise from Top: Gorgonzola Cheese with Johannisbeeren, Multi-grain Crackers, Zucchini and Tomato Cream Cheese Dip, Home-grown Cherry Tomatoes, Salami, French Bread, Brie Cheese with Honey Toasted Almonds and Figs, and Gmundner Berg Cheese with Grapes. Center: Herb Marinated Pepperoncini and Brazil Little Beak Peppers" border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJFIrEprC3P6SND8V83tx2mwFjc0O_Rypgo45wQj82JKkjv58CPbMMKuhJAVgtOo46j-4tH9_Q7Lymn0t-3LT0YJ3ZwNrmaiCniqKSFZrUu3l8Elpbf3oi2NLHyrUS3_YO2-C8WZvn_BSk/s320/IMG_0257.JPG" title="" width="240" /></div>
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Every 1-2 months in Kyle's office, they like to do a small reception to say "hello" to the new folks and "goodbye" to the folks who, sadly, will be leaving the section or post. In the Army we used to call this a "Hail and Farewell". I let Kyle know that now that he's the section leader I wanted to help out by providing food for these small events, as a way to show I care and be present in the office a bit more.<br />
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Generally I like him to give me about a week's notice, but he told me about this one yesterday. 😆 Oddly enough, I had been looking in my fridge thinking about how much stuff I had to make a really nice cheese and cracker/fruit/munchies tray and wondering if we should have friends over or what! So this was a perfect opportunity to pull those things together into something I knew the office would enjoy...here are pics of the final products!<br />
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<span style="font-size: 12.8px; text-align: center;">Clockwise from Top: Gorgonzola Cheese with Johannisbeeren, Multi-grain Crackers, Zucchini and Tomato Cream Cheese Dip, Home-grown Cherry Tomatoes, Salami, French Bread, Brie Cheese with Honey Toasted Almonds and Figs, and Gmundner Berg Cheese with Grapes. Center: Herb Marinated Pepperoncini and Brazil Little Beak Peppers</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis61Gexm0qjl8CprBbH_nWExsuhJvioJtCs8RXyZw5uccIM1iqEmPLdj-oGI7EibTwCyQt4vCdNa5Sz8GQjtYEXbBhjLPjfmVoSjGjEUE9CMu95wecliGfJx7xruyEQee3yxts4O0ZUEqU/s1600/IMG_0256.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis61Gexm0qjl8CprBbH_nWExsuhJvioJtCs8RXyZw5uccIM1iqEmPLdj-oGI7EibTwCyQt4vCdNa5Sz8GQjtYEXbBhjLPjfmVoSjGjEUE9CMu95wecliGfJx7xruyEQee3yxts4O0ZUEqU/s200/IMG_0256.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted Shrimp <br />with Sun-dried Tomato Basil</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8SKtcYGF5v89TA0RYdTA0rqPzZABFL1_qGzz8QO09kloJxUIPl-4LBjcdfFdVWMZ3gpmF7f_4GQaO1FKC2bHTW7yT1oDJXZ_YvELer9uiL242ZPRCmxHEb80H-FUUz5AiQiKzhj6mqOHw/s1600/IMG_0252.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8SKtcYGF5v89TA0RYdTA0rqPzZABFL1_qGzz8QO09kloJxUIPl-4LBjcdfFdVWMZ3gpmF7f_4GQaO1FKC2bHTW7yT1oDJXZ_YvELer9uiL242ZPRCmxHEb80H-FUUz5AiQiKzhj6mqOHw/s320/IMG_0252.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Puff Pastry Apfel Strudel<br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx-SnRlB57IY6-dIxwcVlylaFojVZCEP4wUiMwosIh5xErFTa37ZXzxpeDDn6Lo3EWhHIY1oZIm8GZv_H5J0y0EGBaMio3CBl7sex8dsNaZZ0C9F4Ln6T_65PskiiUYnuQtezH53IZdnVL/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1201" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx-SnRlB57IY6-dIxwcVlylaFojVZCEP4wUiMwosIh5xErFTa37ZXzxpeDDn6Lo3EWhHIY1oZIm8GZv_H5J0y0EGBaMio3CBl7sex8dsNaZZ0C9F4Ln6T_65PskiiUYnuQtezH53IZdnVL/s200/FullSizeRender.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spicy and Mild Chicken Wings <br />with Ranch Dipping Sauce<br /><br /><br /></td></tr>
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<br /> Plan your event today! Contact me at TheGlobalFork@gmail.com,<br />
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Chef Alainahttp://www.blogger.com/profile/11509109199445225520noreply@blogger.com0tag:blogger.com,1999:blog-1054261278280692003.post-12418789031739590772016-10-20T15:52:00.002+03:002017-11-08T11:34:28.176+02:00Eleanor's Shepard's Pie<br />
<span style="font-family: inherit;">Shepherd's Pie is Eleanor's favorite dish. Every time I cook it, she eats at least three servings. It's hilarious to me because she normally eats everything "deconstructed" and doesn't love dishes where everything is mixed together. But this is her absolute favorite. I think the key here is that she actually knows every ingredient that goes into it. That's an additional benefit of having your kids cook with you...when they understand the dish and took part in creating it, they're more likely to eat it. Works for me!<br /><span style="font-family: inherit;">Here's my recipe for Shepherd's Pie, which might not be the most traditional, but I guarantee it's one of the most delicious. This is perfect enjoyed with a salad on a cold evening when you need a hearty warm-up. And I'll admit I usually garnish with a little Tabasco sauce. I think that's the leftover Soldier in me....</span><br />
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<span style="font-family: inherit;">Hope you enjoy! Let me know how it works out for you. </span><br />
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<!-- <Begin> The Recipe Box --><div class="recipe-inner" id="recipe" style="border: 5px solid rgb(97, 58, 67); border-image: none; background-color: rgb(252, 255, 249);" itemtype="http://schema.org/Recipe" itemscope=""><div class="info"><span class="yield" itemprop="recipeYield"><strong>Yield: </strong>Approx. 6 Servings</span><span class="author" itemprop="author"><strong>Author: </strong>Alaina Missbach</span><button class="printbutton" id="printbutton" onclick="printDiv('recipe'); return false;" type="button">Print Recipe</button></div><h3 class="recipe-name" style="color: rgb(97, 58, 67);" itemprop="name">Eleanor's Shepherd's Pie</h3><div class="summary" itemprop="description"><p>A delicious version of this comfort food classic. This is perfect enjoyed with a salad on a cold evening when you need a hearty warm-up. And I'll admit I usually garnish with a little Tabasco sauce.</p></div><div class="ingredients"><h3 style="color: rgb(97, 58, 67);">ingredients:</h3><div class="ing-section"><span></span><ul><li itemprop="ingredients">1 lb potatoes, peeled (if desired) and cut into equal size pieces</li><li itemprop="ingredients">1-2 Tbsp olive oil</li><li itemprop="ingredients">1 medium onion, small dice</li><li itemprop="ingredients">2 small carrots, small dice</li><li itemprop="ingredients">Kosher salt and freshly ground pepper</li><li itemprop="ingredients">2 cloves garlic, minced</li><li itemprop="ingredients">1 Tbsp each minced fresh sage, thyme and rosemary (or 1 tsp each dried)</li><li itemprop="ingredients">1 lb ground beef or lamb</li><li itemprop="ingredients">2 Tbsp flour</li><li itemprop="ingredients">1 Tbsp Worcestershire Sauce</li><li itemprop="ingredients">1/2 C beef broth</li><li itemprop="ingredients">1 C frozen peas</li><li itemprop="ingredients">1/3 C herbed cream cheese (I used German Spundekäs, found at the local street market or in grocery stores)</li><li itemprop="ingredients">1/2 C whole milk or cream</li><li itemprop="ingredients">2 Tbsp minced fresh parsley</li></ul></div></div><div class="instructions"><h3 style="color: rgb(97, 58, 67);">instructions</h3><div class="ing-section"><span></span><ol><li itemprop="recipeInstructions">Preheat oven to 400 degrees F with rack in center of oven.</li><li itemprop="recipeInstructions">Put potatoes in large pot and cover with cold water. Salt water generously, then put over high heat, covered, until boiling. Turn heat down to maintain a simmer and partially uncover pot while potatoes cook.</li><li itemprop="recipeInstructions">While potatoes are cooking, heat 1 Tbsp olive oil in a large, oven proof skillet over medium low heat. (If your skillet is not oven proof, you can transfer your pie to a baking dish later, before topping with mashed potatoes.) Add your onions to the hot oil and lower heat to low. Cook for about 5 minutes. Add diced carrot and cook 5-10 minutes more, until vegetables are starting to brown. Add salt and pepper to taste. Add garlic and stir, cooking about 30 seconds or until fragrant. Add herbs and stir well.</li><li itemprop="recipeInstructions">Increase heat to medium and add ground meat, stirring well. Cook and stir until cooked through. At this point, if you see very little oil in the bottom of the pan (which will be the case if you used extra lean beef), add up to 1 more Tbsp olive oil to the pan. Next, sprinkle the flour over the mixture and stir to combine. Add Worcestershire sauce and beef broth; being to a simmer. Add green peas and stir well. Immediately take pan off the heat. (If using a baking dish, transfer mixture now.)</li><li itemprop="recipeInstructions">Once potatoes are cooked through (when a paring knife slides in and out easily), drain and return to pot. Add cream cheese and milk, then mash potatoes well until free of lumps and well mixed.</li><li itemprop="recipeInstructions">Place large dollops of potatoes on the top of your beef mixture, and use a rubber spatula to carefully spread mashed potatoes to the edge of your skillet or dish. (You can also pipe the potatoes using a pastry bag, if you prefer.) Slide the tines of a fork along the top of your mashed potatoes to make ridges, if desired.</li><li itemprop="recipeInstructions">Bake pie in oven until the ridges are delicious-looking golden brown and the liquid is bubbling. Allow to cool for 5-10 minutes, sprinkle with some chopped parsley and serve.</li></ol></div></div><div class="recipe-credit">Created using <a href="http://www.recipesgenerator.com" target="_blank">The Recipes Generator</a></div></div><style>.recipe-inner{text-align:left;max-width:620px;border:6px double #009BFF;padding:20px;background:#f2f2f2;margin: 40px auto;font-family:Lato, sans-serif;}#recipe .recipe-name{font-size: 21px;}#recipe .info{font-size:13px;text-transform:capitalize;border-bottom:2px solid #000;padding-bottom:7px;margin-bottom:20px}.info:after{content:'';display:table;clear:both}#recipe .info span:first-child{margin-right:30px}#printbutton{border:0;margin:0;color:#fff;float:right;background:#555; padding:5px;border-radius:3px;cursor:pointer}#recipe .time{text-transform:uppercase;font-size:12px;text-align:center;background:#fff;padding:15px 0;margin-bottom:20px}#recipe .time span:not(:last-child){margin-right:12px}#recipe .time span:not(:last-child):after{content:'';display:inline-block;height:10px;width:1px;background:#000;vertical-align:middle;margin-left:12px}#recipe .summary{line-height:1.7;font-style:italic}.ingredients{line-height:1.7;clear:both}.ingredients h3,.instructions h3,.notes h3{font-size:20px !important;font-weight:400 !important;margin-bottom:0;color:#000;text-transform: uppercase;}.ingredients ul{margin:0!important;margin-top:5px !important;}.instructions li{margin-bottom:15px !important;line-height:1.6;text-align:left;}.ingredients li{text-align:left}#recipe .instructions{margin-top: 30px;}#recipe .instructions ol,#recipe .instructions ol li {list-style:decimal !important;}#recipe .instructions ol{padding-left:39px;margin:0!important;margin-top:6px !important;}.posturl{border-top:1px solid #ccc;padding-top:10px;}.ing-section{padding-left:20px;margin: 10px 0;}.ing-section > span{font-weight:700}.recipe-credit{font-size:13px;border-top: 1px solid #ccc;padding:10px;text-align:center;background:#ffffff;margin:-20px;margin-top:15px;}.recipe-credit a{color:blue;text-decoration:none;}.copyright-statement{font-size: 13px;font-style:italic;border-top: 1px solid #ccc;margin-top:15px;padding-top:15px;line-height:1.6;}.notes pre{font-size: 15px;margin: 10px 0;padding-left: 20px;font-family: inherit;line-height: 1.7;white-space: pre-line;}.notes h3{margin: 0}.nutrition-info{font-size: 0;margin: 20px 0;padding: 10px;background: #fff;}.nutrition-info>div {display: inline-block;font-size: 14px;width: 20%;text-align: center;}.nutrition-info>div p{margin-top: 0;margin-bottom: 7px;}#recipe .image{text-align:center;margin-bottom:25px;margin-right:20px;float:left}#recipe .image img{max-width:250px}#recipe .recipe-name{line-height:1.6;text-transform:uppercase;margin-top:0;letter-spacing:1px;text-align:left}#recipe .summary{line-height:1.7;font-style:italic}#recipe .time{background:#fff;clear:both;border:1px solid #d7d7d7}</style><script>function printDiv(a){var b=document.getElementById(a);newWin=window.open('','printwin');var c=newWin.document.createElement('style');c.innerHTML='html{font-family:sans-serif}img{display:none;}#printbutton,.recipe-credit{visibility:hidden;display:none;}.info{text-align:center;text-transform:capitalize}.recipe-name{text-align:center}.info span{margin-right:20px}.time{text-align:center;padding:10px;border-top:1px dashed #000;border-bottom:1px dashed #000;}.time span{margin-right:20px}.adunit,.adunitlabel,.adunitwrapper,.adunitwrapper,.chicory-order-ingredients{display:none!important}.nutrition-info{font-size: 0;margin: 20px 0;padding: 10px;background: #fff;}.nutrition-info>div {display: inline-block;font-size: 14px;width: 20%;text-align: center;}.nutrition-info>div p{margin-top: 0;margin-bottom: 7px;}';newWin.document.getElementsByTagName('head')[0].appendChild(c);newWin.document.getElementsByTagName('body')[0].innerHTML = b.innerHTML;newWin.print();}</script><!-- <End> The Recipe Box -->Chef Alainahttp://www.blogger.com/profile/11509109199445225520noreply@blogger.com0tag:blogger.com,1999:blog-1054261278280692003.post-40279360530361395342016-10-07T23:45:00.001+03:002016-10-08T00:08:01.399+03:00Pumpkins in Frankfurt - Kürbishof Müller<div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4E39KKctq9s69_H2xSABhy4equYf2VnvuKndz2m6iPLmrq8ZJx-uYgv-o52u8Rw8vnoHjYtyzsAlZe_qU5Va7GxXVgM8PQO2_Yfflm_LkXfhfLHh1tOEe5OEVczNjukev2BS8MlDxdDzz/s640/blogger-image--1881409953.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4E39KKctq9s69_H2xSABhy4equYf2VnvuKndz2m6iPLmrq8ZJx-uYgv-o52u8Rw8vnoHjYtyzsAlZe_qU5Va7GxXVgM8PQO2_Yfflm_LkXfhfLHh1tOEe5OEVczNjukev2BS8MlDxdDzz/s640/blogger-image--1881409953.jpg"></a></div></div><br></div><div>We checked out Kürbishof Müller today as we were looking for pumpkins and a "pumpkin patch experience", and information on it was written up in the Heute. It was a fun experience and the town it's in (Langgöns) was neat to drive through, although overall it was a bit different than expected. It is not actually a pumpkin patch, but rather a courtyard between two houses where they sell pumpkins/squash. But they had a grand variety of squashes, very attractive carving pumpkins, and tons of interesting gourds, along with some decorative items and pumpkin wine. The proprietor was very nice. The prices are incredible, particularly compared to what we're used to in the States.</div><div><br></div><div>So if you're looking to buy a rarer variety of squash while getting your carving pumpkins on the cheap, this is the place for you. For the "fall experience" I think we'll try Goldgrund next time. I'll let you know how it is!</div><div><br></div><div>And speaking of squash, I can't wait to whip up this risotto to help usher in fall!</div><div><a href="http://www.finecooking.com/recipes/butternut-squash-risotto.aspx">http://www.finecooking.com/recipes/butternut-squash-risotto.aspx</a></div><div><br></div><div><div class="separator" style="clear: both;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfKdPwfA7st_UL06sxQ47eWS8olNnD8TM66vRaeiyfh3ty-7Ka8CpCnm0uUBjaedeEvDOmKrDtLxHBqR-eoVBHKQ8aEQxcIqFJapJEko-8sP5-DoeDkCC6ufkffpSsZmuKg9wFLh7d81S-/s640/blogger-image-1107451239.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfKdPwfA7st_UL06sxQ47eWS8olNnD8TM66vRaeiyfh3ty-7Ka8CpCnm0uUBjaedeEvDOmKrDtLxHBqR-eoVBHKQ8aEQxcIqFJapJEko-8sP5-DoeDkCC6ufkffpSsZmuKg9wFLh7d81S-/s640/blogger-image-1107451239.jpg"></a></div>Photo and Drawing courtesy of <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">http://www.kuerbishof-mueller.de</span></div>Chef Alainahttp://www.blogger.com/profile/11509109199445225520noreply@blogger.com0tag:blogger.com,1999:blog-1054261278280692003.post-44125333311228898962016-09-18T16:25:00.001+03:002016-09-18T16:25:41.071+03:00Freitzeitpark Lochmühle <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguEi-esxTq0TQ9GPRXiDfmnymHXpHAkoTsVmFXHtKS3TNsXBYMTAH8WbkMDITROeqWox127kbHWSLftDOD-HyhbDuAI7TUpAP_K21kEkL4JvUKPDLPB4JJrSE1MowtazXzb9LhaBFCW7kb/s1600/IMG_3574.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguEi-esxTq0TQ9GPRXiDfmnymHXpHAkoTsVmFXHtKS3TNsXBYMTAH8WbkMDITROeqWox127kbHWSLftDOD-HyhbDuAI7TUpAP_K21kEkL4JvUKPDLPB4JJrSE1MowtazXzb9LhaBFCW7kb/s320/IMG_3574.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of the Large Play Structures</td></tr>
</tbody></table>
If you're looking for something that's guaranteed to be especially fun for the 3-7 yr old crowd, I've got three words for you:<br />
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<a href="http://www.lochmuehle.de/index.php?article_id=3&clang=1" target="_blank"><span style="font-size: large;">Go to Lochmühle</span></a><span style="font-size: large;">.</span></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjyUgTX7q_eDCDC9fZ95EWS0zLpa_HpsX4ve8xDjXfBBV_7fVjMmDD3hvUKgSousFRegcR4x1TTZgHuhyphenhyphen178xrJ8kvWMZ7kSR7dKYs2nC1sXRckV8shdU-sLSMUDpOu-3KL9qf-AEgR7tf/s1600/IMG_3529.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjyUgTX7q_eDCDC9fZ95EWS0zLpa_HpsX4ve8xDjXfBBV_7fVjMmDD3hvUKgSousFRegcR4x1TTZgHuhyphenhyphen178xrJ8kvWMZ7kSR7dKYs2nC1sXRckV8shdU-sLSMUDpOu-3KL9qf-AEgR7tf/s320/IMG_3529.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Super Fun (if small) Roller Coaster</td></tr>
</tbody></table>
<div>
For 12€ per kid(90-120cm) and 14€ per adult (over 120cm), and only about a 30 min drive from the center of Frankfurt (20 min from Dornbusch), you get several hours of safe, clean fun. Itty-bitty kiddos (under 90cm) are free. (Most rides are divided into "age 7 and over" and "under age 7". As I said above, I think the target age is 3-7 years, but there's still a lot of fun for the 18 to 36 month set, and a few things the bigger kids will get a kick out of. The playgrounds are great for all ages--including someone as old as my husband. Ha!)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja43_W44NlvM9dS0eoruLuThZSeagY83H4G5a1bAraKSBv-58XZTYwXxQiI_YVF8sdqJl_QVa_i8UOMTw3uNCXjyYrhqapEH1My7X0dn3YqvgYm6RH6JJjCZK7mH9Hf88fccSXR8Fy9MPX/s1600/IMG_3612.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja43_W44NlvM9dS0eoruLuThZSeagY83H4G5a1bAraKSBv-58XZTYwXxQiI_YVF8sdqJl_QVa_i8UOMTw3uNCXjyYrhqapEH1My7X0dn3YqvgYm6RH6JJjCZK7mH9Hf88fccSXR8Fy9MPX/s320/IMG_3612.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Farm Equipment Display</td></tr>
</tbody></table>
I'll let the pictures speak for themselves, but there are a ton of fun playgrounds, a couple rollercoasters, and other theme park-type rides alongside farm animals and other farm exhibits. It's really interesting as a lot of the simpler rides are "self run" (you'll see what I mean) but the other visitors were all very polite and mostly orderly in line, taking turns, etc. There's even a large indoor space should it start raining or get too hot, although it's not big enough for everyone in the park to congregate there should it start pouring. Good news, though...the park website has a link under "Extras" (on the English site) for you to <a href="http://www.lochmuehle.de/wetter1.html" target="_blank">check the current weather and forecast at the park</a> before you head out.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCVUomDAQPhL5ar2VuV-NjgMPk4rZ1_Q3-ZmUbnxYeed9oFTVGJ0fAvTEB2IYOzFnJk102zRRgVGJbRxlqKqnqe1NtQPiU7CLvl7VxlZbOw-mENwWfeQdArcmcO9EIVQwaU8nRuXOBikbh/s1600/IMG_3528.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCVUomDAQPhL5ar2VuV-NjgMPk4rZ1_Q3-ZmUbnxYeed9oFTVGJ0fAvTEB2IYOzFnJk102zRRgVGJbRxlqKqnqe1NtQPiU7CLvl7VxlZbOw-mENwWfeQdArcmcO9EIVQwaU8nRuXOBikbh/s320/IMG_3528.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Picnic Area with Grill</td></tr>
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Feel free to bring any food and drink you like as there are spots to picnic all over, and <br />
there's even several charcoal grills (get there early...probably by 10:30 or 11am...to reserve one for your party and bring your own briquettes). They also sell plenty of food from light snacks to full meals, beer, wine, coffee, ice cream and everything in between. The grounds, restaurants/snack bars and the bathrooms are all super clean.<br />
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Dogs are also allowed, but keep in mind they are supposed to stay on the paths at all times, and they state clearly that they expect you to pick up any feces using doggy poo bags (on sale at the Kasse--cashier--for €0,50 if you forgot yours).<br />
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PLEASE NOTE! The park is only open from late March until early October every year, but it's open seven days a week during the season.<br />
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Getting to Freitzeitpark Lochmühle: If you're using GPS to drive there, you should just be able to search "Freitzeitpark Lochmühle" and it will pop up. It's in the town of Wehrheim. Alternatively, you can take the S-Bahn 5 from Frankfurt to Friedrichsdorf. Change at Friedrichsdorf to Taunusbahn heading for Brandoberndorf. Get off at Saalburg/Lochmühle, and all you have to do is cross the street to get in to the park.<br />
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Chef Alainahttp://www.blogger.com/profile/11509109199445225520noreply@blogger.com0tag:blogger.com,1999:blog-1054261278280692003.post-52697217485456428362016-09-16T08:00:00.000+03:002016-09-16T08:00:20.743+03:00Homemade Croutons - Let me count the ways...<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Traditional German Nut Bread on the<br />
right, Pretzel Rolls on the left. (The <br />
pretzel croutons are especially good <br />
on chili or soups--think potato soup <br />
or cheddar cheese. Yum!)</td></tr>
</tbody></table>
With so much great bread here in Germany (and cheap!), sometimes I go a little overboard. You too? Glad I'm not the only one. <br />
<br />
Naturally, with a family of only four, I often end up with bread we can't get through because it goes stale. My son loves to save it for the ducks at the duck pond, but my favorite thing to do with it is to make homemade croutons!<br />
<br />
Homemade Croutons are so great because a) they cost next to nothing (especially when the bread is already a sunk cost and would otherwise go to waste), you can make them with absolutely anything you have in the house, customizing to go with your personal tastes, c) they keep in the freezer for weeks so you can make them and use them when you're ready, and d) they make normal, run-of-the-mill salads and soups extraordinary!<br />
<br />
Croutons can also be a surprising, unusual addition to many other types of dishes from ragouts to stews. Love your slow cooker, but still complain that everything comes out the same texture? Throw some homemade croutons on there, and you've just elevated your dish to a whole other level.<br />
<br />
Here's a guide for you so you can give it a shot.<br />
<br />
<span style="font-size: large;">Step 1:</span><br />
Cut or tear your bread (sandwich, French, ciabatta, pretzels, bagels, English muffins, corn bread, you name it), depending on how you like it. Smaller is great for salads and "fancy" dishes, big is great for soups, and hand-torn is very rustic (kind of like a big hug, if you ask me!).<br />
<br />
<span style="font-size: large;">Step 2: </span><br />
Decide whether you want to bake or sauté your bread crumbs. Baking makes them more uniformly crunchy, while sautéing gives you a bit of variation in texture. Both are equally easy, but sautéing requires that you watch the bread crumbs from start to finish.<br />
<br />
<span style="font-size: large;">Step 3:</span><br />
Prepare your toppings. This is the fun part....<br />
For about three cups of breadcrumbs, I use about 2-3 Tbsp of melted butter or olive oil. The most versatile three ingredients are garlic, salt and pepper. If you want to use garlic, you should peel 2-3 cloves, smash them, and add them to the butter while you're melting it (or simply heat your olive oil up until you can smell the garlic). It's not wise to use minced garlic because it will burn.<br />
<br />
<span style="color: white; font-family: "georgia" , "times new roman" , serif;">Other ideas for additions:</span><br />
<span style="color: white; font-family: "georgia" , "times new roman" , serif;">~ Fresh Herbs - parsley, thyme, </span><br />
<span style="color: white; font-family: "georgia" , "times new roman" , serif;">~ Spices/Dried Herbs - garlic powder, paprika, chili powder, spice mixes (watch the salt--don't add any extra if your mix contains it), curry powder........</span><br />
<span style="color: white; font-family: "georgia" , "times new roman" , serif;">~ Nuts/Seeds - smaller varieties like poppy and sesame would work best</span><br />
<span style="color: white; font-family: "georgia" , "times new roman" , serif;">~ Cheese - hard cheeses, like parmesan, shredded small work best</span><br />
<span style="color: white; font-family: "georgia" , "times new roman" , serif;">~ Prepared Sauces like Pesto or Romanesco (usually better with olive oil)</span><br />
<br />
<span style="font-size: large;">Step 4:</span><br />
Mix up your croutons in a large bowl with your desired additions. Just add a bit of whatever you like from the list above to the melted butter or olive oil, then toss with your croutons.<br />
<br />
<span style="font-size: large;">Step 5:</span><br />
Bake or sauté! For baking, just line a large baking sheet with foil, and spread your prepared croutons onto it in an even layer. Bake at 350 degrees Fahrenheit until crispy and gold brown, about 15 minutes. For sautéing, simple heat up your pan over medium heat until warm. Add croutons and a little butter/oil from the bottom of your mixing bowl - IN BATCHES - into your warm skillet and sauté until browned. Be sure to move your croutons around a lot, and do not overcrowd the pan to avoid steaming your croutons. Remove croutons from oven and let cool on pan, or if sautéing move the croutons onto a paper-towel lined plate to cool.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7boHvoAvG-ZE_bTqXP9U6x8aK4QUb704BVS8uxFmbZ8zrTxRamiEaqDDq3NBHSndlHEPtCfnJsusNxJeTz3MO3qUT0Q2tJEfeoQt9-8Vl5L0SDLzj4WJM79oTbHsQHu-FK-_KfxHbG14E/s1600/IMG_3385.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7boHvoAvG-ZE_bTqXP9U6x8aK4QUb704BVS8uxFmbZ8zrTxRamiEaqDDq3NBHSndlHEPtCfnJsusNxJeTz3MO3qUT0Q2tJEfeoQt9-8Vl5L0SDLzj4WJM79oTbHsQHu-FK-_KfxHbG14E/s320/IMG_3385.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I wish you guys could smell this right now!</td></tr>
</tbody></table>
<span style="font-size: large;">Step 6:</span><br />
Use or Store. Use your croutons warm immediately, or store them in an airtight container or Ziploc. They'll keep on the counter for a few days, or in the freezer for a few weeks. To use from the freezer, just bring them to room temp on a plate (so any condensation can evaporate) and warm them up quickly in the oven.<br />
<br />
<span style="font-size: large;">Step 7:</span><br />
Get ready to impress your family and friends with this hand-crafted yummy garnish that you secretly know is super easy!!<br />
<br />
Let me know what your favorite combination is, and the unique ways you've used your homemade croutons!Chef Alainahttp://www.blogger.com/profile/11509109199445225520noreply@blogger.com0tag:blogger.com,1999:blog-1054261278280692003.post-20712317939664926212016-09-14T15:48:00.000+03:002017-09-13T15:57:03.137+03:00"Dogs can go everywhere in Germany!"...sort of...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivx-jQlERsFT-4hkr91HGZg9ZJudwegq21bxSReaBhTQT76C0Hz0B9eM_9mwPGFkw0-b0tD0_p1rfCULNZdYgW4QgqS9cuY9KIk-RZ_nEXL90ovNXE6UXwHNU1fdpBjTK158UTaLCaliiq/s1600/oder.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="107" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivx-jQlERsFT-4hkr91HGZg9ZJudwegq21bxSReaBhTQT76C0Hz0B9eM_9mwPGFkw0-b0tD0_p1rfCULNZdYgW4QgqS9cuY9KIk-RZ_nEXL90ovNXE6UXwHNU1fdpBjTK158UTaLCaliiq/s320/oder.png" width="320" /></a></div>
<br />
For those of you who have been in Germany for a while, you might be saying, "Dogs really can go everywhere!" but for those of us who are new, we're thinking..."Really?" I've only been in Germany six weeks now and it is true that I am continually surprised at where I see dogs, as well as how nonchalant Germans are about having them in restaurants, food stores, banks, etc. <br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIy9PG9lY0EGfB640qxYkQm3lnlGDJAiEd0igUx-niIjSJ_plqDEuvTfALoEn29X7AxRBMDd_tUJXV8JRlAd-MJpuI2SNSYsv0TTKQaKQ4Ttt-JVbz-LT_AgbiBroZVYHxuKeCdYGyYqCR/s1600/IMG_1741.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIy9PG9lY0EGfB640qxYkQm3lnlGDJAiEd0igUx-niIjSJ_plqDEuvTfALoEn29X7AxRBMDd_tUJXV8JRlAd-MJpuI2SNSYsv0TTKQaKQ4Ttt-JVbz-LT_AgbiBroZVYHxuKeCdYGyYqCR/s200/IMG_1741.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jonesy Boggs<br />
Missbach</td></tr>
</tbody></table>
We Americans (particularly the Missbach family!) love our dogs and consider them members of the family, but it is NOT ingrained in our culture to include them in every aspect of our lives, unless you live in a smaller town. Even where it is totally acceptable to have dogs in Germany, it STILL feels unnatural to newcomers to take our dogs to those places. Plus, the truth is that dogs aren't truly welcome EVERYWHERE....<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXGWHFPKmJUJAcx3mbRthIx1H77sVXb7Lb22-Ob9d3IhrwetzsASJ_81qpej_KQ4LdjAfWRQbM5LFUhwpk-uQvZ4L5AtQ0GLe7UyT_HitLsND2hCNq1xVrAb2Bw72vrfOZitnUe4WJt0FX/s1600/IMG_1821.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXGWHFPKmJUJAcx3mbRthIx1H77sVXb7Lb22-Ob9d3IhrwetzsASJ_81qpej_KQ4LdjAfWRQbM5LFUhwpk-uQvZ4L5AtQ0GLe7UyT_HitLsND2hCNq1xVrAb2Bw72vrfOZitnUe4WJt0FX/s200/IMG_1821.JPG" width="165" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nieve Noel<br />
Missbach</td></tr>
</tbody></table>
<br />
So I've decided to start compiling a list, particularly for newcomers to Germany, for you to reference before you start out on a jaunt, trip to a restaurant or errand-run with your pooch. This list, so far, only reflects my personal experience so it must be expanded! Please feel free to leave comments to let me know additional places where can/cannot take them, or correct me if I'm wrong (including providing exceptions/additional considerations).<br />
<u></u><br />
<span style="font-size: large;"></span><u><span style="font-size: large;">Where you CAN take your dogs...</span></u><br />
<br />
- Outdoor seating areas of every restaurant<br />
- Through the indoor dining room of a restaurant in order to get to the outdoor area and inside more casual restaurants. Don't be deterred by tablecloths and candles...just ask them as you walk in if it's ok. They'll let you know, and won't be offended that you asked! (I'm still investigating dogs inside more formal restaurants, but not really sure if I would want to take them if I was dressed up anyway...)<br />
- the Bank<br />
- On the U-Bahn, Strassebahn (street tram) and S-Bahn<br />
- into the dry cleaners or other non-food related businesses<br />
- inside malls and into clothing stores, including department stores (unless they display the "no dogs" sign above); I've seen many dogs in Galeria Kaufhof<br />
<div>
- the Opel Zoo</div>
<div>
- Lochmühle Freizeit Park (Dogs must always stay on paths and they state clearly that you must pick up any feces. Doggy poo bags are available at the Kasse (cashier) for €0,50.)</div>
<div>
- Freilichtmuseum Hessenpark (Admission for pups is €1 and gets you a poo bag--yay! The "rules" state that dogs shouldn't go in the buildings themselves, but we saw many patrons flouting this rule.)<br />
- Saalburg Roman Fortress (€1 entry for each dog, provides you with one poo bag each): This is a great place to take your dogs as there is a lot of hiking around there.</div>
<div>
<br />
<br />
<u><span style="font-size: large;">Where you CANNOT take your dogs...</span></u><br />
<br />
- the Supermarket (but plenty of people leave them tied up outside)<br />
- most playgrounds (in the areas where children play, for health/sanitation reasons)<br />
- the Palmengarten<br />
<div>
- the Frankfurt Zoo</div>
<div>
- inside churches and cathedrals (not surprisingly)<br />
<br />
To be updated as I find out more and you guys share your knowledge with me! Thanks!</div>
</div>
Chef Alainahttp://www.blogger.com/profile/11509109199445225520noreply@blogger.com0tag:blogger.com,1999:blog-1054261278280692003.post-91070884124377895022016-09-11T12:33:00.001+03:002016-09-17T07:59:03.727+03:00Ordering Tap Water in Germany - Leitungswasser<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdzg0ruMNMo-NqQfg5nfFh0kskaaN23L_qSXTdJ7CVmHIY36Jz3zSK0hnuA8DFR4j_siTeo3JJrfiSGvJSOdEHlI4bkMFA9a0uQoPxb8JG4x8W8dlYO2jqwyYrMdD08cyviY2urbRFnMxd/s1600/glass_of_water.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdzg0ruMNMo-NqQfg5nfFh0kskaaN23L_qSXTdJ7CVmHIY36Jz3zSK0hnuA8DFR4j_siTeo3JJrfiSGvJSOdEHlI4bkMFA9a0uQoPxb8JG4x8W8dlYO2jqwyYrMdD08cyviY2urbRFnMxd/s200/glass_of_water.png" width="160"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One little glass. So much controversy.</td></tr>
</tbody></table>
One complaint that I heard a lot before I even got here (and a lot more once we arrived) is how no restaurant serves tap water. Even with the tap water being perfectly potable, it is not common here for the customer to be served a free glass of water. On the contrary, most restaurants offer a wide variety of bottled waters, both still and sparkling, and they'd simply prefer you pay for that. <br>
<br>
But I'm stubborn. My kids don't care a thing about bottled water. And I certainly don't feel like spending 2-3 extra Euros x 2 every time we go out (many times the water will cost more than the beer), when they'd be perfectly happy with a glass of tap water, which is perfectly healthy for them. One solution, of course, is to bring your own water bottles and I do that often. But sometimes I forget and sometimes it's too much of a hassle. <br>
<br>
<span style="font-size: large;">So I figured, shoot, I know the word for tap water. I'm going to start ordering it. And I'm happy to report, I've had quite a bit of success, without being rude or pushy!!!</span><br>
<br>
<span style="font-family: inherit;">I just say, <span style="color: white; font-family: Georgia, "Times New Roman", serif; font-size: large;">"Zwei Gläser Leitungswasser für die Kinder, bitte."</span> (Two glasses of tap water for the children, please.) Several times, I've had no problem with this and they don't even question it, bringing out the glasses with the other drinks. Most of the time though, I'll admit, the response has been, <span style="color: white; font-family: Georgia, "Times New Roman", serif; font-size: large;">"Leitungswasser?"</span> or "Leitungswasser? Sind Sie sicher?" or "Leitungswasser? Wirklich?" (Tap water? Are you sure? Really?) I just stick to my guns and say <span style="color: white; font-family: Georgia, "Times New Roman", serif; font-size: large;">"Ja, bitte."</span> (Yes, please.) Keep in mind that this water is not going to be particularly cold, nor served with ice, but it's clean, cool, good water! <span style="font-size: x-small;">(The water in Germany, at least here in Frankfurt, is known as "hard" water, which means it has a high mineral content, such as calcium and magnesium. The WHO has published research indicating that this does not have harmful effects when consumed and the NRC states it might actually be beneficial, but you will have to make the decision for your own family, of course.)</span></span><br>
<br>
Only once did I have a waiter say to me, "Aber wir haben verschiedene Sorten von Wasser in Flaschen." (But we have several varieties of water in bottles.") To this, I just responded that the kids prefer to drink tap water. (Aber sie trinken lieber Leitungswasser.) and that seemed to satisfy him so he got us our ***FREE*** tap water!!!<br>
<br>
Don't be intimidated by them...you don't have to speak German or even understand too much to get what you want. Just ask for Leitungswasser and if they question, just keep saying, "Ja, bitte," and I predict you'll get exactly what you want, like I did.<br>
<br>
<span style="font-family: inherit;">Viel Glück!</span><br>
<br>
Side note--Please note that "Leitungswasser" literally translates to "pipe" or "plumbing" water in German, which could explain the German's less than favorable view of it. <u>I've also been told that, for this reason, most Germans do not offer "pipe/plumbing water" to their guests as this might be viewed as an offense</u>. Some people even think it's rude to order it at a restaurant because of the German's view of it. But if you're not rude when you ask for it, how could you be being rude? Also, you'll probably find amongst German families and even German restaurants, much like in the United States, that water opinions and preferences actually vary quite a lot.Chef Alainahttp://www.blogger.com/profile/11509109199445225520noreply@blogger.com0tag:blogger.com,1999:blog-1054261278280692003.post-91989428236072800852016-09-02T10:22:00.003+03:002016-09-02T10:23:34.775+03:00The varied meanings of "bitte".....😂😂😂<br>
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<span style="font-size: xx-small;">Shared from <a href="https://www.facebook.com/GermanyCulture/?hc_ref=NEWSFEED" target="_blank">@GermanCulture</a>, Facebook</span></div>
Chef Alainahttp://www.blogger.com/profile/11509109199445225520noreply@blogger.com0tag:blogger.com,1999:blog-1054261278280692003.post-31433242195800192772016-09-01T11:33:00.001+03:002016-09-01T11:33:59.980+03:00Hof 35 in Bockenheim<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrlwUwT3EAMX6ZlO-A2Dh61eaiU_YaYfgGwI0mf0djCEUYk1NGg1S9wDmnSRJLQRoRzgmmiiIARq9zcWkiwHiIdJ3xmakNqg-_HQZxEYwzGrnBCVedHzQ_Xxo-3rrYTUjGhcvVxeeVujYI/s1600/IMG_3118.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrlwUwT3EAMX6ZlO-A2Dh61eaiU_YaYfgGwI0mf0djCEUYk1NGg1S9wDmnSRJLQRoRzgmmiiIARq9zcWkiwHiIdJ3xmakNqg-_HQZxEYwzGrnBCVedHzQ_Xxo-3rrYTUjGhcvVxeeVujYI/s320/IMG_3118.JPG" width="320" /></a>Life can be full of surprises if you're open to them.<br />
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I ventured out on my own today to a place I'd been before but never by bike--Bockenheim. I had purchased a pair of shoes for my daughter from one of those shops where you can find almost everything (Tedi--almost like a dollar store but a little nicer...can be found all over Germany) but they were too small. I drummed up the courage to go get them exchanged while I looked up a few key vocabulary words and recon'd the route on Google Maps. I rented a NextBike and off I went.</div>
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Exchanging the shoes was, fortunately, a breeze so I decided to walk around a little bit. I had eaten at a corner Döner place with friends the previous week, but I was sort of looking for a surprise off the beaten path, and I found it in Hof 35 (Leipziger-Straße 35).</div>
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I turned in to a little alleyway and was immediately greeted by the smell of freshly brewing coffee, as I looked up to see the cutest little balconies reminiscent of something in the Mediterranean. There was also an outdoor eating area lined with potted herbs and plants between two shops: Galerie (a framing shop and beautiful home goods store) and Kindermode, an upscale children's clothing boutique (unfortunately--or perhaps fortunately!--closed at the time). Turns out the dining area belonged to a restaurant/bistro called Hake's, so of course I decided to try it out!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIRjPa1dAHHb9ms7bYAkwft0eAyWRe_oRrzhL7-5vPqqRCxyYfacuzOKxL4tf12aGpQTX23wf8YyDeSyWh0NVHHRKw2sLDLk1iQafsJ7GYsYFj0Y8CjmF_ashWZlrvGyDuZH3Nd_v4nT1i/s1600/IMG_3122.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIRjPa1dAHHb9ms7bYAkwft0eAyWRe_oRrzhL7-5vPqqRCxyYfacuzOKxL4tf12aGpQTX23wf8YyDeSyWh0NVHHRKw2sLDLk1iQafsJ7GYsYFj0Y8CjmF_ashWZlrvGyDuZH3Nd_v4nT1i/s200/IMG_3122.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh92TN2mLtB9BvCRwuD6S7fB1ja64q8b-sYbI7CJqqOs_jluh4NXXPwUkpydWggose2RNwQ5vKFcW6zoO-fub5UdzMN9KQoMuRHZS1lFcxf2ufqyz47Idf4c8HETApKTbYC0RG9X_St0CsD/s1600/IMG_3124.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh92TN2mLtB9BvCRwuD6S7fB1ja64q8b-sYbI7CJqqOs_jluh4NXXPwUkpydWggose2RNwQ5vKFcW6zoO-fub5UdzMN9KQoMuRHZS1lFcxf2ufqyz47Idf4c8HETApKTbYC0RG9X_St0CsD/s320/IMG_3124.JPG" width="320" /></a>I ordered a Café con Leche and the Tortilla Stulle. (Stullen are thick pieces of fresh bed topped with various toppings from simple butter to elaborate sandwiches. The name originates from northern Germany, and simply called Schnitte or Butterbrot in most of the rest of the country.)<br />
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This particular Stulle was basically a <a href="https://en.wikipedia.org/wiki/Spanish_omelette" target="_blank">Spanish tortilla</a> (egg and potato omelette) between two pieces of fresh white bread with a mayonnaise/mustard spread, lettuce, tomato, roasted red pepper and cucumber. Awesome! It needed pepper but I always like more pepper than is probably normal. It was an unexpected combination, but delicious and such a creative way to use up leftover tortilla!<br />
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I had a really nice time sitting in this little haven...hope you can make it over there to try them out, and let me know how it goes!<br />
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Chef Alainahttp://www.blogger.com/profile/11509109199445225520noreply@blogger.com0tag:blogger.com,1999:blog-1054261278280692003.post-17335212014609007012016-08-31T22:48:00.000+03:002016-08-31T22:48:30.096+03:00Dornbusch Tuesday Street Market<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Fruit Vendor at <br />
Dornbusch Tuesday Street Market</td></tr>
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<span style="font-family: inherit;">I had some business to attend to at the bank in Dornbusch yesterday, but upon arriving at 1340 I realized that they're closed for lunch until 1400. (Lesson learned! Guess these are pretty typical bank hours in Germany.) Harumph. I </span><span style="font-family: inherit;">decided I might as well walk around for 20 minutes and get to know the neighborhood a bit better, and did I ever!</span><br />
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<span style="font-family: inherit;">I stumbled upon the Tuesday Street Market, which I had heard about but never gotten the chance to find. It's located on the corner of Escherheimer <span lang="DE" style="mso-ansi-language: DE;">Landstraße and Carl-Goerdeler-Straße, right by the Blumen Dornr<span lang="DE" style="font-family: "Calibri",sans-serif; mso-ansi-language: DE; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">ö</span>schen, the free-standing flower shop. (See interactive Google map below.)</span></span><br />
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Along with fruit and vegetable vendors, selling plenty of stuff I've never found at Rewe, there are a selection of vendors who pull up big trucks with refrigerated cases, selling various cheeses, meats, breads, and even ready-made foods for a quick, delicious lunch. And of course there's a wine bar, ready to serve you up a delicious glass of Riesling.<br />
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<tr><td class="tr-caption" style="text-align: center;">The chili...</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">...and our chili dinner!</td></tr>
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One shop (located all the way at the end this day) sold handmade Entegulaschsuppe (duck goulash soup), Chicken Fricassee (creamy stew), Bolognese sauce and even Chili! I purchased a jar of chili for dinner that night...<span lang="DE" style="mso-ansi-language: DE;"><span style="font-family: Calibri;">€<span style="font-family: Times New Roman;">3,95 per jar + <span lang="DE" style="mso-ansi-language: DE;"><span style="font-family: Calibri;">€<span style="font-family: Times New Roman;">0,50 Pfand. Not too bad for feeding a family of four! You'll also find all sorts of amazing looking soft cheese spreads, all <span lang="DE" style="mso-ansi-language: DE;"><span style="font-family: Calibri;">€</span><span style="font-family: Times New Roman;">5 for about 8 oz. They were more than happy to give me multiple samples, and I chose the garlic-herb and nut cream cheeses...great for bagels or sandwiches or even just on bread, which is plentiful at the market! I went for what's called a "Laugenstange", basically a pretzel baguette, for <span lang="DE" style="mso-ansi-language: DE;"><span style="font-family: Calibri;">€</span><span style="font-family: Times New Roman;">1,50.</span></span></span></span></span></span></span></span></span></span><span lang="DE" style="mso-ansi-language: DE;"><span style="font-family: Calibri;"><span style="font-family: Times New Roman;"><span lang="DE" style="mso-ansi-language: DE;"><span style="font-family: Calibri;"><span style="font-family: Times New Roman;"><span lang="DE" style="mso-ansi-language: DE;"><span style="font-family: Times New Roman;"><span lang="DE" style="mso-ansi-language: DE;"></span></span></span></span></span></span></span></span></span><span lang="DE" style="mso-ansi-language: DE;"><span style="font-family: Calibri;"><span style="font-family: Times New Roman;"><span lang="DE" style="mso-ansi-language: DE;"><span style="font-family: Calibri;"><span style="font-family: Times New Roman;"><span lang="DE" style="mso-ansi-language: DE;"><span style="font-family: Times New Roman;"><span lang="DE" style="mso-ansi-language: DE;"></span></span></span></span></span></span></span></span></span><br />
<span lang="DE" style="mso-ansi-language: DE;"><span style="font-family: Calibri;"><span style="font-family: Times New Roman;"><span lang="DE" style="mso-ansi-language: DE;"><span style="font-family: Calibri;"><span style="font-family: Times New Roman;"><span lang="DE" style="mso-ansi-language: DE;"><span style="font-family: Times New Roman;"><span lang="DE" style="mso-ansi-language: DE;"></span></span></span></span></span></span></span></span></span><br />
<span lang="DE" style="mso-ansi-language: DE;"><span style="font-family: Calibri;"><span style="font-family: Times New Roman;"><span lang="DE" style="mso-ansi-language: DE;"><span style="font-family: Calibri;"><span style="font-family: Times New Roman;"><span lang="DE" style="mso-ansi-language: DE;"><span style="font-family: Times New Roman;"><span lang="DE" style="mso-ansi-language: DE;">All in all, the place is not cheap, but it was a fun experience with great looking vegetables and other goodies. If you like supporting smaller businesses, this is definitely the spot for you.</span></span></span> </span></span></span></span></span></span><br />
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Next time I'll bring a friend and spring for a half roast chicken (<span lang="DE" style="mso-ansi-language: DE;"><span style="font-family: Calibri;">€<span style="font-family: Times New Roman;">3,50) plus fresh French fries (pommes frites here, of course; <span lang="DE" style="mso-ansi-language: DE;"><span style="font-family: Calibri;">€<span style="font-family: Times New Roman;">1,80).</span></span></span></span></span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Laugenstange</td></tr>
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<span lang="DE" style="mso-ansi-language: DE;"><span style="font-family: Calibri;"><span style="font-family: Times New Roman;"><span lang="DE" style="mso-ansi-language: DE;"></span></span></span></span><br />
<span lang="DE" style="mso-ansi-language: DE;"><span style="font-family: Calibri;"><span style="font-family: Times New Roman;"><span lang="DE" style="mso-ansi-language: DE;">Let me know if you give the market a shot and how you find it!</span></span></span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Look for this vendor for your <br />
homemade stews, chili and Bolognese!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrTek7jHT6sDGARn-jwsSPFu1845GwOqUQ2Vcg21q0gACKOBMy1JOKd-qY1U9m-2zOpenEU5irYwrQ0K4aPUItg9hMV-0RKEFaK3-ntOd0L0xljBl5n8cS2ardVXm6SjUSniY-Q8ue_NkY/s1600/IMG_3100.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrTek7jHT6sDGARn-jwsSPFu1845GwOqUQ2Vcg21q0gACKOBMy1JOKd-qY1U9m-2zOpenEU5irYwrQ0K4aPUItg9hMV-0RKEFaK3-ntOd0L0xljBl5n8cS2ardVXm6SjUSniY-Q8ue_NkY/s320/IMG_3100.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A close-up of various flavors of fresh cheese...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcQ62gZm4GWL3j9qX7HRMv_sfbe7dtKYzEoA7k3g-E0MjzJCAGq5saitd82bRDBcTR2PV6HUrS949jKidQPbPcLRSG5t-f6DmJBZgvS-l95uf6zYmRborDMsiMou8j4Rws8brK7wbyMKVV/s1600/IMG_3101.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcQ62gZm4GWL3j9qX7HRMv_sfbe7dtKYzEoA7k3g-E0MjzJCAGq5saitd82bRDBcTR2PV6HUrS949jKidQPbPcLRSG5t-f6DmJBZgvS-l95uf6zYmRborDMsiMou8j4Rws8brK7wbyMKVV/s320/IMG_3101.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mouth-watering olives and other delicacies...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh231xU8uOR-4VxeKRvdNHT9vDBg94PcAhArpjHw_687GlRtTm63q9QUn4nrjc3XSLFaVNhq1D4rU5Lh7StDF5wKLDHsC52GGuF30bDNteI2KqjkMKBU9E6lY4XmZEu1MyqOlb48HKa03Qo/s1600/IMG_3103.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh231xU8uOR-4VxeKRvdNHT9vDBg94PcAhArpjHw_687GlRtTm63q9QUn4nrjc3XSLFaVNhq1D4rU5Lh7StDF5wKLDHsC52GGuF30bDNteI2KqjkMKBU9E6lY4XmZEu1MyqOlb48HKa03Qo/s320/IMG_3103.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The line for the chicken and fries...<br />
which looked amazing...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBOUjumUALAeoT9B0S4RPoZ0uW_VJxdQStr8t_x1zYoGvh0d-TAb3AkN4MRf1IpilvmfFlTTwyNQYOt0oZQxs31PKKJAbt2fVale6t4LT3p2ScPECwTkt2ieyyaRaUmzCopeN_t9MHsx50/s1600/IMG_3105.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBOUjumUALAeoT9B0S4RPoZ0uW_VJxdQStr8t_x1zYoGvh0d-TAb3AkN4MRf1IpilvmfFlTTwyNQYOt0oZQxs31PKKJAbt2fVale6t4LT3p2ScPECwTkt2ieyyaRaUmzCopeN_t9MHsx50/s320/IMG_3105.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And finally, the wine bar!</td></tr>
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<span lang="DE" style="mso-ansi-language: DE;"><span style="font-family: Calibri;"><span style="font-family: Times New Roman;"><span lang="DE" style="mso-ansi-language: DE;"></span></span></span></span><br />
<span lang="DE" style="mso-ansi-language: DE;"><span style="font-family: Calibri;"><span style="font-family: Times New Roman;"><span lang="DE" style="mso-ansi-language: DE;"></span></span></span></span><br />
<div style="text-align: center;">
<iframe allowfullscreen="" frameborder="0" height="450" src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d2557.1311904342306!2d8.668096815720165!3d50.139977579433776!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x47bd092dda1c1f7d%3A0x1b847c19c1b0bc3f!2sEschersheimer+Landstra%C3%9Fe+250%2C+60320+Frankfurt+am+Main!5e0!3m2!1sde!2sde!4v1472648028905" style="border: 0px currentColor; height: 387px; width: 569px;" width="600"></iframe><br /></div>
Chef Alainahttp://www.blogger.com/profile/11509109199445225520noreply@blogger.com0tag:blogger.com,1999:blog-1054261278280692003.post-69217657194286376762016-08-29T22:30:00.000+03:002016-08-30T07:51:46.854+03:00An impromptu adventure for burgers on Freßgass...I didn't have much planned today other than signing up my daughter for after-school activities (this is a bigger deal than you would imagine), cleaning the house, and maybe running a few errands. But a friend saved me around noon asking if I wanted to rent a bike to ride into downtown Frankfurt, do a little shopping and grab a bite to eat. Do I ever?!? That sounded new, a little scary and fabulous. I've never ridden a bike in a major city before but I learned today that doing so in Frankfurt is just about as easy and civilized as it gets, and of course I finagled a great meal out of it too! <br>
<br>
We rented bikes from <a href="http://www.nextbike.de/en/" target="_blank">NextBike</a>, which has two "stations" nearby our apartments. What a breeze. Signing up on their website is easy: give them minimal information, most importantly your cell phone number, and sign up for "pay as you go" or a yearly pass--48 Euros--then pay the minimum account balance of 9 euros with your credit card or by bank transfer. This balance can be used on your rentals, which cost 1 euro per 30 minutes or 9 Euros for 24 hours. The website is easy to use, letting you know all of the pick-up locations. You can also download the app or just call them to rent a bike. One account can rent multiple bikes at a time, and you don't have to drop off where you picked up. I'm sold!<br>
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<tr><td class="tr-caption" style="text-align: center;">A beautiful view of the Freßgass</td></tr>
</tbody></table>
Once we got our bikes squared away we were off on our adventure....zooming towards the Altstadt like we were pros. We drove past the incredibly beautiful <a href="https://en.wikipedia.org/wiki/Alte_Oper" target="_blank">Alte Oper</a> (Opera House) and right onto <a href="https://en.wikipedia.org/wiki/Fre%C3%9Fgass" target="_blank">Freßgass</a>...the famous "grazing street" of Frankfurt, so named because of its numerous hip eateries. It is definitely Frankfurt's culinary main street, and it's super accessible because it's not open to cars...only to bikes and pedestrians. We weren't ready for lunch yet so we continued onto the Zeil to do a little bit of shopping, but after we'd worked up our appetites we returned and chose one of the first spots we saw, Maredo. Little did we know we were in for an amazing lunch!<br>
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<a href="https://www.maredo.de/" target="_blank">Maredo</a> is known for their steaks, but since it was lunch and we were "exercising" we both went for the cheeseburger. (Haha!) And let me tell you...it did not disappoint. The hand-formed patty was deliciously tender and served on a brioche bun (<a href="https://www.thrillist.com/news/nation/anthony-bourdains-crimes-against-food" target="_blank">suck it, Anthony Bourdain...it was delicious!</a>) with an unctuous tomato chutney. Listen to me...if you're jonesing for a burger, just go try it. They also offer one of my favorite simple Spanish tapas...sautéed Padron peppers with sea salt (Pimientos de Padrón)...so let's just say I DID have vegetables on the side of my burger...and fries...and so-incredible-I-can't-say-no remoulade to dip them in.............ahhhhh......heaven. <br>
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Let me know if you get a chance to run by Maredo and how you like it. Enjoy!!Chef Alainahttp://www.blogger.com/profile/11509109199445225520noreply@blogger.com0tag:blogger.com,1999:blog-1054261278280692003.post-34531711380389352292016-08-22T22:52:00.000+03:002016-08-22T22:52:51.373+03:00Being an Expat is a humbling experience...Today I was laughed at by the deli counter clerk. That's right, the "trained chef" who supposedly is proficient in German totally messed it all up by the numbers. And the associate at the grocery store certainly didn't let me slide!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhStn68OrvpiRl4ilig9n7yq94Rfb75lMUm1QyUakzdvcDO2kAr0v7GRYhsRSjUYVAJMcOEBzVJwd30YKj43MJQK4o_P0O2lP9q4ZLPIAgQ55ie8WedO5R1dbFDt97zAZStM1zE3IhUbRGb/s1600/Warm+Turkey+Sandwiches.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhStn68OrvpiRl4ilig9n7yq94Rfb75lMUm1QyUakzdvcDO2kAr0v7GRYhsRSjUYVAJMcOEBzVJwd30YKj43MJQK4o_P0O2lP9q4ZLPIAgQ55ie8WedO5R1dbFDt97zAZStM1zE3IhUbRGb/s400/Warm+Turkey+Sandwiches.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Toasted Ham Sandwich <br />
with Onion Mayo Spread and Arugula Salad</td></tr>
</tbody></table>
I'm trying to tell myself this sort of thing comes with the territory of being an expat, particularly when you first move to your new host country. A learning experience, but none the less humbling! A healthy dose of humility is good for everyone though...fortunately this lifestyle isn't short on those types of experiences. Living in a foreign country isn't for sissies!<br />
<br />
I found myself in this situation because tonight we're having a couple folks from work over and I thought I'd do a French inspired light meal....turkey sandwiches with an onion/mayo/cheese spread, cream of roasted tomato soup and arugula/lentil/radish salad. One of my mom's go-to hors d'oeuvres recipe is her Onion Canapés, which I have made many times for my own guests and even prepared <a href="http://theglobalfork.blogspot.de/2009/12/better-connecticut.html" target="_blank">on-air for Good Morning Connecticut </a>back in 2009. It's always a huge hit...so very simple, quick, but amazingly yummy. Kyle came up with the idea a while ago that I should make the deliciousness into a sandwich (brilliant!) but I hadn't gotten around to it until I tasted something very similar at Le Madeleine right before we left Virginia. So tonight's the night I'm trying it out as a sandwich, but naturally roasted turkey is just not something that's readily available in the deli counters around Germany. They've got any type of pork you want, but no turkey. Pork it is!<br />
<br />
I found a beautiful looking piece of roasted meat in the case at my local supermarket, Rewe, and thought to myself, well, it looks like roasted pork loin to me...so I quickly looked up pork loin in my English-->German iPhone app and quite confidently asked for the "gebratene Schweinelende, bitte" and all I got back was a look of confusion. Harumph. There goes the 30 weeks I spent learning German....we were reduced to pointing...and once she figured out what I wanted, she let out a hearty laugh and said something along the lines of "Wow, that sure would be a huge pork loin!" Sigh. So much for my confidence...bring on the humility! I guess maybe she's never seen huge American pork loins...or at least that's what I'll tell myself. Turns out it was simply "Backschinken" or ham, but obviously herb-roasted ham. Next time I'll ask for the "Krauter gebratene Backschinken". I'll let you know how it goes....<br />
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If you want to give this meal a shot on your own, get some roasted turkey (not cold-cuts, the real stuff), thick cut ham, or use some leftover pork loin (<a href="http://images.google.de/imgres?imgurl=http://steelehousekitchen.com/wp-content/uploads/2013/12/roasted-pork-loin-600x901.jpg&imgrefurl=http://steelehousekitchen.com/rosemary-and-garlic-roasted-pork-loin&h=901&w=600&tbnid=cwAkqKIMf2eLwM:&tbnh=160&tbnw=106&docid=JVpUplDmVv125M&usg=__i81-DyIM4SATp7so1tLnzqwewPo=&sa=X&sqi=2&ved=0ahUKEwi5kNDf_9TOAhVDPxoKHXktBHgQ9QEIIDAA" target="_blank">try out this recipe</a> one night, and use the leftovers for the sandwiches) and go to town!<br />
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<strong><u>Toasted Turkey/Ham Sandwiches with Onion Mayo Spread</u></strong><br />
Serves 4<br />
<br />
1 onion, small dice<br />
1 C mayonnaise<br />
3/4 C finely grated mimolette cheese (or just use Parmigiano reggiano, parmesano, aged asiago or Grano padano cheese)<br />
1-2 baguettes, cut cross-wise into 4-5 inch lengths or 1 boule crusty bread, sliced (at least 8 slices)<br />
1 green apple, thinly sliced (optional)<br />
4-8 slices of roasted turkey, ham, or pork loin (sliced to your liking, but not too thin)<br />
<br />
Mix onion, mayonnaise and cheese together well. Spread a generous amount on each slice of bread (but not all the way to the edges to allow for spreading) and toast in the oven at 400 degrees F until starting to brown and bubble, about 10 minutes. Heat slices of meat in oven for the last five minutes or so, just to warm up. Assemble sandwiches with two slices of bread with spread, sliced apples (if using) and your meat. Cut diagonally and serve immediately with soup and/or salad (or both!).<br />
<br />
My favorite <a href="https://www.cooksillustrated.com/recipes/1501-ultimate-cream-of-tomato-soup" target="_blank">Roasted Cream of Tomato Soup</a> recipe is from Cook's Illustrated. Just click on the link to find it if you're a subscriber, or Google it.<br />
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To make my arugula salad, I just toss arugula and perhaps some romaine or red leaf lettuce together, and top with tomatoes, cooked French lentils, quartered radishes a nice Dijon vinaigrette. Yum! <br />
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<span style="font-family: inherit;">Bon appetí<o:p></o:p>t!</span><br />
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Here's a more German way to use up those thick slices of ham...Brötchen mit Backschinken und Sauerkraut...</div>
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Chef Alainahttp://www.blogger.com/profile/11509109199445225520noreply@blogger.com0tag:blogger.com,1999:blog-1054261278280692003.post-1850922594833033892016-08-19T18:55:00.000+03:002016-08-19T18:55:45.459+03:00Wilkommen! Gute Nachrichten!<span style="font-family: inherit;">Exciting news! New country, new food, new drinks, new fun! We've relocated to Frankfurt, Germany so you can expect a whole new flair here at The Global Fork. While I'm still totally focused on eating and cooking, I'll probably get the whim to post on here about life in Frankfurt and a few of our adventures. Hope you guys enjoy it! As always, please feel free to share with me your reactions and results, and keep the questions coming! </span><br />
<span style="font-family: inherit;"></span><br />
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<span lang="DE" style="mso-ansi-language: DE;"><span style="font-family: inherit;">Danke schön!</span></span></div>
<span style="font-family: inherit;">
Alaina</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAcB0lSeEFhLCcQWe3ulDd-_rQQc8DE_zyVPFsb1BrCC0wQ4mrGgPL3fPIJI1ZafVnK0CaaDeGhCvGytTYY88yYVWnAeoJhRW1PYbALegl6bt8EFOy5FWFhEkQS5s_mlQmnFGXUBErX-aH/s1600/13913610_10153634527140899_2010090305409179963_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAcB0lSeEFhLCcQWe3ulDd-_rQQc8DE_zyVPFsb1BrCC0wQ4mrGgPL3fPIJI1ZafVnK0CaaDeGhCvGytTYY88yYVWnAeoJhRW1PYbALegl6bt8EFOy5FWFhEkQS5s_mlQmnFGXUBErX-aH/s320/13913610_10153634527140899_2010090305409179963_o.jpg" width="320" /></a></div>
Chef Alainahttp://www.blogger.com/profile/11509109199445225520noreply@blogger.com0tag:blogger.com,1999:blog-1054261278280692003.post-65590370021890874342014-04-02T19:00:00.000+03:002014-04-02T19:00:03.440+03:00Jugo Verde<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgClUCaBp07-TvaG3ze70qmaabTd0KmVpsFt0fSvNE24NO59ku4FKkRtuBG5mqFQMJOKcXZobghUsPZPl_eQxaHK5zY7Fpk2LkKVpfXJOzXvCTIaa4oynuxY-OGt7u2WSIvDLZDKhxEQ0yu/s1600/IMG_4260.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgClUCaBp07-TvaG3ze70qmaabTd0KmVpsFt0fSvNE24NO59ku4FKkRtuBG5mqFQMJOKcXZobghUsPZPl_eQxaHK5zY7Fpk2LkKVpfXJOzXvCTIaa4oynuxY-OGt7u2WSIvDLZDKhxEQ0yu/s1600/IMG_4260.JPG" height="320" width="179" /></a> I like to tell people that Jugo Verde saved my life. This is absolutely true, although you should know <br />
I am prone to hyperbole! In all seriousness, I am not a breakfast person even though I know it's the most important meal of the day. I absolutely must have my coffee, but little appeals to me to eat before 10am. However, by the time I get back to the house after dropping the kids off at school or by the time I get to my first activity of the day, I'm about to bite someone's head off from hunger and low blood sugar. There had to be a solution, and jugo verde was it. It's a really simple blended drink that I can throw together in literally a couple of minutes, and it fuels me for a couple of hours until I'm able to stomach more food. Not to mention the additional health benefits and the freshness of the ingredients that I can find here in Mexico City!<br />
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<div style="text-align: left;">
I write a lot about the mercados in Mexico City. One of my absolute favorite things to make
after a trip to the market is jugo verde. You actually can get it pre-made at
all supermarkets and restaurants, but every version is different.
There are so many different recipes (just do a search on the internet!)
that essentially there is no standard and any juice that's green
qualifies as jugo verde. This is generally considered a health drink,
but as with everything you can't know that you're eating healthy unless
you know exactly what's in it. That's why making it on your own with
fresh ingredients from the mercado is probably your best bet, to ensure
there's no added sugar and that you're packing as much punch as
possible.</div>
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Here's what I like to include and a quick overview of the ingredients' major health benefits:</div>
<ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjdk88u8J4rTyCo7nfEO7XMjJqk8jVkvHf-ebSq9PnpwHHRdZYpTvHq9wwYC8x0i6Y33g6RqoeGjBJDXm458GTi19s58LPuCLaipTtcCNDTxjzhrbAj6exHP4JKglfMR3fRRMtvjQqNJjY/s1600/IMG_4252.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjdk88u8J4rTyCo7nfEO7XMjJqk8jVkvHf-ebSq9PnpwHHRdZYpTvHq9wwYC8x0i6Y33g6RqoeGjBJDXm458GTi19s58LPuCLaipTtcCNDTxjzhrbAj6exHP4JKglfMR3fRRMtvjQqNJjY/s1600/IMG_4252.JPG" height="320" width="289" /></a>
<li>Fresh-squeezed
orange juice - contains only natural sugars (which still should be
eaten in moderation), calcium, thiamin, folate, flavonoids and
antioxidants</li>
<li>Nopal - low calorie vegetable that provides dietary/soluble fiber and calcium, along with mucilage (that sticky stuff...it lowers your LDL cholesterol and aids in digestion and absorption of nutrients), Vitamin A and ß-carotene</li>
<li>Raw Spinach - fiber, Vitamin K, Vitamin A, Vitamin C, Vitamin E, carotenoids/antioxidants and folate</li>
<li>Parsley - folic acid, antioxidants, Vitamins K and C, volatile oils and flavonoids</li>
<li>Celery - magnesium, insoluble fiber (to aid in digestion), butylphthalide (to lower LDL cholesterol) and flavonoids</li>
<li>Chia - Omega-3s, fiber and protein, mucilage</li>
<li>Flax Seed - fiber, antioxidants and Omega-3s, mucilage</li>
</ul>
<br />
<span style="font-size: large;">Jugo Verde</span><br />
2 Servings<br />
<br />
<ul>
<li>2 Cups Orange Juice (preferably fresh-squeezed)</li>
<li>1/4 C nopal, small dice (about 35g or one small pad/nopalito)</li>
<li>1/2 C spinach, packed (about 22g)</li>
<li>2 sprigs parsley, leaves and thin stems</li>
<li>1 rib celery, coarsly chopped with leaves</li>
<li>1/2 tsp chia seeds</li>
<li>1/2 tsp ground flaxseed</li>
</ul>
Combine all ingredients in a blender and puree until completely smooth, about a minute (which helps to completely incorporate the chia and flax seeds). Enjoy! <br />
<br />
Alternative Ingredients:<br />
Grapefruit or Pineapple Juice, Apple, Pineapple, Chard, Kale, Cucumber, Lime, Ginger, Spirulina, Protein Powder, etc.Chef Alainahttp://www.blogger.com/profile/11509109199445225520noreply@blogger.com1