tag:blogger.com,1999:blog-71266059796834448392024-03-12T21:30:53.637-04:00GO GO ZOeating scrumptiously wheat-free since 2003.go go zohttp://www.blogger.com/profile/13126126163419007409noreply@blogger.comBlogger154125tag:blogger.com,1999:blog-7126605979683444839.post-35677778041165835152011-10-18T22:17:00.012-04:002011-10-18T22:32:37.211-04:00pad thai kugel<span style=";font-family:verdana;font-size:85%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGTv_aYU8cZpB0JOb4cR14i0alsyfOiaMxkBJSVjCg5FEOLS1e68X_yq_aM9tmtEAQEH8F3kfOK2vCjV932tCLH0tb_w9fZcJCdIa9T2j6i468h15wmUmhnLimz7jpnujHphufMAtB1kop/s1600/317324_10100617531199329_806570_59973698_1261612500_n.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGTv_aYU8cZpB0JOb4cR14i0alsyfOiaMxkBJSVjCg5FEOLS1e68X_yq_aM9tmtEAQEH8F3kfOK2vCjV932tCLH0tb_w9fZcJCdIa9T2j6i468h15wmUmhnLimz7jpnujHphufMAtB1kop/s320/317324_10100617531199329_806570_59973698_1261612500_n.jpg" alt="" id="BLOGGER_PHOTO_ID_5664893325628854402" border="0" /></a></span><span style=";font-family:verdana;font-size:85%;" > yes, that's right, pad. thai. kugel. the best of both worlds, if you will. if you don't know what a <a href="http://en.wikipedia.org/wiki/Kugel">kugel</a> is, you should (so read up). then realize that this combination really isn't that weird. half of you will probably think, ew that's weird and the other half will say something such as, OHMYGODWHERECANIGETIT?! that's the thing. apparently you can't. you have to make it. or make it up, which is what i did.<br /><br />in keeping with the asian theme, i decided to keep dairy out of it (because, ew) and here's what happened. a pretty straight forward pad thai recipe mixed with eggs, silken tofu and baked. voila. that easy.<br /><br />be sure to get a <a href="http://gogozoe.blogspot.com/2010/04/pad-thai-and-thai-cooking-class.html">pad thai refresher</a> before starting.<br /></span> <style>@font-face { font-family: "Times New Roman"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }table.MsoNormalTable { font-size: 10pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }</style><span style="font-size:78%;"><br /></span><p class="MsoNormal" style="font-family:verdana;"> <span style="font-size:78%;">pad thai kugel<br />serves 8<br /></span> </p> <ul style="font-family:verdana;"><li><span style="font-size:78%;">3 eggs + 1 white (or 4 eggs)</span></li><li><span style="font-size:78%;">1.5-2 packs silken tofu</span></li><li><span style="font-size:78%;">12 oz rice noodles, 1/4-inch wide</span></li><li><span style="font-size:78%;">1/2 teaspoon crushed red pepper</span></li><li><span style="font-size:78%;">1/2 cup fish sauce</span></li><li><span style="font-size:78%;">4 tablespoons tamarind puree</span></li><li><span style="font-size:78%;">1/2 cup thai palm sugar light brown or brown sugar</span></li><li><span style="font-size:78%;">4 tablespoons vegetable oil</span></li><li><span style="font-size:78%;">2 tablespoons chopped shallots</span></li><li><span style="font-size:78%;">4 tablespoons chopped garlic</span></li><li><span style="font-size:78%;">2 tablespoons chopped dried shrimp (optional)</span></li><li><span style="font-size:78%;">1/4 cup finely julienned carrots</span></li><li><span style="font-size:78%;">2 tablespoons shredded salted radish, rinsed briefly</span></li><li><span style="font-size:78%;">2 cups scallion greens, cut into 1-inch pieces</span></li><li><span style="font-size:78%;">2 cups bean sprouts</span></li><li><span style="font-size:78%;">1 cup chopped, toasted peanuts</span></li><li><span style="font-size:78%;">1 lime, cut into wedges</span></li></ul> <ul style="font-family:verdana;"><li><span style="font-size:78%;">make filling: in a large bowl, whisk together silken tofu and eggs until smooth. set aside.</span></li><li><span style="font-size:78%;">make the pad thai:</span></li><li><span style="font-size:78%;">set up ingredients: soak the noodles in warm water for 15 minutes then rinse with cold water and drain well. they should be softened but not too soft. whisk together the red pepper, fish sauce, tamarind and palm sugar (seasoning). get everything else prepped and lined up in the order they are needed, since the stir-fry process happens so quickly.</span></li><li><span style="font-size:78%;">stiry-fry the noodles: heat wok (or large pan) over high hear, add oil and heat until it shimmers. add shallots and cook until they begin to brown. add garlic and cook until golden brown. add more oil, if necessary. stir in dried shrimp, carrots, radish and soaked noodles. coat these ingredients with oil and stir-fry 30 seconds.</span></li><li><span style="font-size:78%;">add the seasonings: stir-fry noodles briefly, adding water as needed. fold in the seasoning sauce, scallions, and bean sprouts. cook for 10 seconds to soften bean sprouts. taste and adjust seasoning if necessary.</span></li><li><span style="font-size:78%;">remove from heat and fold the pad thai into the bowl with filling mixture.</span></li><li><span style="font-size:78%;">pour into a greased 9x13 dish and bake at 400 degrees until top slightly browns and filling is set, about 30 minutes.</span></li><li><span style="font-size:78%;">garnish with the peanuts and lime.</span></li></ul> <p class="MsoNormal" style="font-family:verdana;"><span style="font-size:78%;"> </span></p> <p class="MsoNormal" style="font-family:verdana;"><span style="font-size:78%;"> </span></p>go go zohttp://www.blogger.com/profile/13126126163419007409noreply@blogger.com0tag:blogger.com,1999:blog-7126605979683444839.post-19693377780545559892011-04-24T23:37:00.003-04:002011-04-24T23:38:33.837-04:00sriracha brussel sprouts<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8H6iN0H31niYJgHOeQIiTysmEHnFCmjpvfzQaY_ugyP5KQtoShPiY0Ucc8_yD_OCaIuEnfu-SfhkP8UPsDGokE3SCcG_LVW6zy09h2p4QmjPhEQd7HXoL1zdnWFNGHiWy1eqTzei-VN6u/s1600/IMG_3393.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8H6iN0H31niYJgHOeQIiTysmEHnFCmjpvfzQaY_ugyP5KQtoShPiY0Ucc8_yD_OCaIuEnfu-SfhkP8UPsDGokE3SCcG_LVW6zy09h2p4QmjPhEQd7HXoL1zdnWFNGHiWy1eqTzei-VN6u/s400/IMG_3393.JPG" alt="" id="BLOGGER_PHOTO_ID_5596269253463253890" border="0" /></a><span style="font-size:85%;"><span style="font-family:verdana;">my brussel sprout world has been officially rocked.<br /><br />since sriracha brussel sprouts have entered my life at places such as </span><a style="font-family: verdana;" href="http://www.josephleonard.com/">joseph le</a><a style="font-family: verdana;" href="http://www.josephleonard.com/">onard</a><span style="font-family:verdana;"> (roasted brussel sprouts with sriracha and </span><a style="font-family: verdana;" href="http://www.thevanderbiltnyc.com/">the vanderbilt</a><span style="font-family:verdana;"> (brussel sprouts with honey and sriracha), i think of them in a completely different way.<br /><br />after last week's pasta, i wanted to put my leftover brussel sprouts to good use so decided to attempt to combat a similar dish. i have to say that i am amazed the results were as wonderful as they turned out. add a turkey bacon, swiss, leek omelet and you've got a downright delicious dinner (or lunch, or breakfast, or hearty snack...)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsHZDXPyJxGXxCj6uhKMJ_fIc66pHLRNV7tZkvEhwshxDV2HHqU39iyhQWxvNrvzoKIYGVYr8Y7oALwOX2-SQx5Q-MIw2ELiu7Jvqbky_zbGHrEKcDcgaQzc7E5vnS8P86SIlVs4ezqibj/s1600/IMG_3395.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsHZDXPyJxGXxCj6uhKMJ_fIc66pHLRNV7tZkvEhwshxDV2HHqU39iyhQWxvNrvzoKIYGVYr8Y7oALwOX2-SQx5Q-MIw2ELiu7Jvqbky_zbGHrEKcDcgaQzc7E5vnS8P86SIlVs4ezqibj/s400/IMG_3395.JPG" alt="" id="BLOGGER_PHOTO_ID_5596269256576973986" border="0" /></a><span style="font-weight: bold; color: rgb(153, 51, 153);">honey sriracha brussel sprouts</span><br /></span></span><ul style="font-family: verdana;"><li><span style="font-size:78%;">1/2 lb brussel sprouts, washed, trimmed and halved<br /></span></li><li><span style="font-size:78%;">2 tablespoons honey</span></li><li><span style="font-size:78%;">2 tablespoons sriracha</span></li><li><span style="font-size:78%;">2 tablespoons oil</span></li><li><span style="font-size:78%;">juice from 2 limes<br /></span></li><li><span style="font-size:78%;">salt</span></li></ul><ul><li><span style="font-family: verdana;font-size:78%;" >preheat oven to 400 degrees</span><span style="font-family: verdana;font-size:78%;" >.<br /></span></li><li><span style="font-family: verdana;font-size:78%;" >mix oil, honey, sriracha and lime. start with equal parts of each and adjust to taste. salt to taste.</span></li><li><span style="font-family: verdana;font-size:85%;" ><span style="font-size:78%;">toss brussel sprouts with sauce. cook about 20 minutes, or until tender but still crisp. the outer shell of the sprouts should crisp up and brown.</span><br /></span></li></ul>go go zohttp://www.blogger.com/profile/13126126163419007409noreply@blogger.com0tag:blogger.com,1999:blog-7126605979683444839.post-84274412785016759712011-04-14T17:33:00.005-04:002011-04-14T17:39:03.808-04:00winter market pasta<span style="font-size:85%;"><span style="font-family:verdana;">aka </span></span><span style="font-family: verdana;font-size:85%;" >the winter version of <a href="http://gogozoe.blogspot.com/2010/08/summer-market-pasta.html">one of my favorites</a><br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSB8ubCZ3LMyk5zlW3dOM0c9eWzuyhjCl7Yrfdoorq40x0hyBSM67ndc9bri2_x5XGLU5nZJRWTozu7gmHFj1GOIBG3MIEZDrb79e_ObwCvT5a7AZ9X8XkM60moo69Hy7CznS8iENdwi7y/s1600/IMG_3390.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSB8ubCZ3LMyk5zlW3dOM0c9eWzuyhjCl7Yrfdoorq40x0hyBSM67ndc9bri2_x5XGLU5nZJRWTozu7gmHFj1GOIBG3MIEZDrb79e_ObwCvT5a7AZ9X8XkM60moo69Hy7CznS8iENdwi7y/s400/IMG_3390.JPG" alt="" id="BLOGGER_PHOTO_ID_5591338721672331554" border="0" /></a><span style="font-size:85%;"><span style="font-family:verdana;"><br /></span></span><span style="font-size:85%;"><span style="font-family:verdana;">another one of my favorite ingredients: turkey sausage. more specifically, dipaolo's hot turkey sausage (available at nyc farmers markets). throw it together with pasta and practically any veggie(s) and you get one of my ultimate comfort foods.<br /><br /></span></span><span style="font-size:85%;"><span style="font-family:verdana;">this particular day, i also decided to combat one of my new food appreciations: brussel sprouts. which also meant the first time i have ever actually cooked them. i know (gasp! horror! i know!) i might have to blame this one on my mom (hi, mom!) since she hates the little buggers. right? but given the right cooking method, brussels sprouts crisp up beautifully and will take on the magic of many flavors.<br /><br /></span></span><span style="font-size:85%;"><span style="font-family:verdana;">i wanted to throw them in with some other <a href="http://localfoods.about.com/od/searchbyseason/a/wintervegetables.htm">winter veggies</a>, which ended up being fennel and leeks. it seems as though we've finally made it to spring weather wise but the veggies are still in winter mode.</span><br /><span style="font-family:verdana;"><br /><span style="font-family: verdana;font-size:85%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdl4aERHCPVyDhxGD6DqJdJZGeuRFaQboK3S0FSFzxohu50BWQvUmeHAcjTuQfJzg6ZCX0DKGE5aB0tgX26vYDQWuDAeKN8vuvPAqFmEAiwL3PVXP-0xRFn45JfqZm74NaOjr2E5nw5mWL/s1600/IMG_3387.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdl4aERHCPVyDhxGD6DqJdJZGeuRFaQboK3S0FSFzxohu50BWQvUmeHAcjTuQfJzg6ZCX0DKGE5aB0tgX26vYDQWuDAeKN8vuvPAqFmEAiwL3PVXP-0xRFn45JfqZm74NaOjr2E5nw5mWL/s400/IMG_3387.JPG" alt="" id="BLOGGER_PHOTO_ID_5591338713527178658" border="0" /></a></span></span> <span style="font-weight: bold; color: rgb(51, 153, 153);font-family:verdana;" >winter market pasta</span></span><br /><ul style="font-family: verdana;"><li><span style="font-size:78%;">1/2 lb brussel sprouts, trimmed and halved</span></li><li><span style="font-size:78%;">3 large cloves garlic, chopped<br /></span></li><li><span style="font-size:78%;">2 shallots, chopped<br /></span></li><li><span style="font-size:78%;">1/2 bulb fennel, quartered then thinly sliced</span></li><li><span style="font-size:78%;">1 large leek, trimmed, halved and sliced</span></li><li><span style="font-size:78%;">olive oil</span></li><li><span style="font-size:78%;">salt and pepper</span></li><li><span style="font-size:78%;">red chili flakes</span></li><li><span style="font-size:78%;">juice from 1 lemon</span></li><li><span style="font-size:78%;">parmesean cheese, grated<br /></span></li><li><span style="font-size:78%;">parsley, chopped<br /></span></li><li><span style="font-size:78%;">1/2 lb turkey sausage</span></li><li><span style="font-size:78%;">1/2 lb pasta (i went with fusilli)</span></li><li><span style="font-size:78%;">splash of white wine and/or chicken broth<br /></span></li></ul><ul><li style="font-family: verdana;"><span style="font-size:78%;">toss brussel sprouts with some olive oil, salt, pepper and a little chopped garlic. roast at 400 for 25 minutes, or until crispy and just cooked through.<br /></span></li><li><span style="font-size:78%;"><span style="font-family:verdana;">while the sprouts are roasting, heat olive oil, garlic and shallots in a large skillet. add fennel, leeks and cook until everything until it begins to soften. add sausage and break up in the pan. cook until turkey is cooked through and veggies are softened. add a generous splash of white wine and/or chicken stock and stir.<br /></span></span></li><li><span style="font-size:78%;"><span style="font-family:verdana;">while veggies and turkey are cooking, heat a pot of water and cook pasta.<br /></span></span></li><li><span style="font-size:78%;"><span style="font-family:verdana;"><span style="font-size:78%;">when everything is cooked, throw together in the pan. add parsley, red chili flakes, cheese, lemon juice and stir.</span><br /></span></span></li></ul><span style="font-size:78%;"><span style="font-size:85%;"><span style="font-family:verdana;"><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQQyQgrICHI6ClpBXxydyNnkB7eKlYFW3WZuhPhTjBYwTzF2iwl1rm5AK-5PjYix7gIfJd4svIKKKno5RkooZduieEq7rEZ9iG7RWeK01dv6zH1X6r7jo5yGsekYKudK7AhCBtjVYlSQdc/s1600/IMG_3386.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQQyQgrICHI6ClpBXxydyNnkB7eKlYFW3WZuhPhTjBYwTzF2iwl1rm5AK-5PjYix7gIfJd4svIKKKno5RkooZduieEq7rEZ9iG7RWeK01dv6zH1X6r7jo5yGsekYKudK7AhCBtjVYlSQdc/s400/IMG_3386.JPG" alt="" id="BLOGGER_PHOTO_ID_5591338712806796690" border="0" /></a></span></span></span></span>go go zohttp://www.blogger.com/profile/13126126163419007409noreply@blogger.com1tag:blogger.com,1999:blog-7126605979683444839.post-5634070558249274172011-03-27T17:31:00.005-04:002011-03-27T17:32:44.521-04:00sticky orange cake with marmalade glaze (for breakfast)<span style="font-size:85%;"> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-family: verdana;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkagORGAvg4BLuGsmj5qbcdW7fifhDA8B5PAY5zZAKzqX_5r0JiB4w53X8-e3WGeAO43lmy5qczOMWJaT-s7C1ksxwtcLRsmU27TkM0eebUPEq9DLuIOUQAEVKKHTzaZ6X831QYr1IZzw7/s1600/IMG_3371.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkagORGAvg4BLuGsmj5qbcdW7fifhDA8B5PAY5zZAKzqX_5r0JiB4w53X8-e3WGeAO43lmy5qczOMWJaT-s7C1ksxwtcLRsmU27TkM0eebUPEq9DLuIOUQAEVKKHTzaZ6X831QYr1IZzw7/s400/IMG_3371.JPG" alt="" id="BLOGGER_PHOTO_ID_5588871589576678722" border="0" /></a><span style="font-family:verdana;">sometimes you see something and you just NEED it. this was one of these things. becky crocker sent this recipe my way and no more than 3 days later and my entire apartment was eating it for breakfast. yup, cake and ice cream for breakfast! (as a spring cleaning reward).<br /><br />although the cake itself is vegan, thekitchn (recipe source) recommended pairing it with pistachio ice cream, which is exactly what we did. yummmm. and i promise, this is one of those recipes that just happens to be vegan, as in, you aren't substituting anything unusual and it doesn't taste like anything has been "altered." the apple cider vinegar ensures a wonderfully fluffy texture.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-family: verdana;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht7MeJLopHipHevCwHxBo6uWB6dayoLObPyY01KDQOJVOVY0JunpeqjmRneh006_xQQYr6TsGZ7BZB1BMqNgqKPWtmkp_QudJDfvecI0nvFqzS0WAW84Ew4XyAoPLK-02L2AFxAnQmHCkL/s1600/IMG_3372.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht7MeJLopHipHevCwHxBo6uWB6dayoLObPyY01KDQOJVOVY0JunpeqjmRneh006_xQQYr6TsGZ7BZB1BMqNgqKPWtmkp_QudJDfvecI0nvFqzS0WAW84Ew4XyAoPLK-02L2AFxAnQmHCkL/s400/IMG_3372.JPG" alt="" id="BLOGGER_PHOTO_ID_5588871594814211618" border="0" /></a></span><br /><div style="font-family:verdana;"><span style="font-family: verdana;font-size:85%;" ><a style="font-weight: bold; color: rgb(153, 51, 153);" href="http://www.thekitchn.com/thekitchn/dessert/vegan-recipe-damp-orange-cake-with-marmalade-glaze-136406">sticky orange cake with marmalade glaze</a> from <a href="http://www.thekitchn.com/">thekitchn</a><br />makes 2 9-inch round layers<br /></span><ul style="font-family: verdana;"><li><span style="font-size:78%;">3 cups flour (i used a mix of spelt and gluten free)</span></li><li><span style="font-size:78%;">1 1/2 cups white sugar</span></li><li><span style="font-size:78%;">1/2 cup dark brown sugar, lightly packed</span></li><li><span style="font-size:78%;">2 tpns baking soda</span></li><li><span style="font-size:78%;">1 tspn salt</span></li><li><span style="font-size:78%;">1 orange, zested</span></li><li><span style="font-size:78%;">2 cups orange juice</span></li><li><span style="font-size:78%;">2/3 cup vegetable oil</span></li><li><span style="font-size:78%;">2 tblspns apple cider vinegar</span></li><li><span style="font-size:78%;">1 tspn vanilla </span></li><li><span style="font-size:78%;">1/4 cup orange marmalade</span></li><li><span style="font-size:78%;">1 tablespoons rum, vodka, or water</span></li></ul><ul><li style="font-family: verdana;"><span style="font-size:78%;">preheat oven to 350</span><span><span style="color: rgb(51, 51, 51); line-height: 17px;font-size:85%;" >°</span></span><span style="font-size:78%;">F.<br /></span></li><li style="font-family: verdana;"><span style="font-size:78%;">lightly grease 2 9-in rocun cake pans. line the bottoms with parchment and lightly grease the paper.</span></li><li style="font-family: verdana;"><span style="font-size:78%;">make the cake batter: whisk together the flour, sugars, baking soda, salt, and orange zest. whisk until thoroughly combined.</span></li><li style="font-family: verdana;"><span style="font-size:78%;">in a separate bowl (i, of course, ignored the separate part), whisk together the orange juice, vegetable oil, vinegar and vanilla. quickly mix the wet ingredients into the dry ones and whisk thoroughly.</span></li><li style="font-family: verdana;"><span style="font-size:78%;">pour batter into cake pans and bake for 30-35 minutes.</span></li><li style="font-family: verdana;"><span style="font-size:78%;">let the cakes cool for about 20 minutes in the pan then cool outside of pans. glaze while cakes are still warm but not hot.</span></li><li style="font-family: verdana;"><span style="font-size:78%;">to make the glaze, mix the marmalade and rum or vodka in a small saucepan. warm over medium-high heat for about 5 minutes, until the glaze is bubbling and hot. turn off heat and immediately glaze cake.</span></li><li style="font-family: verdana;"><span style="font-size:78%;">place one cake layer on a plate. pierce the top with a toothpick a few times. pour about half the liquid over the first cake layer. place the second layer on top and repeat.</span></li><li><span style="font-size:78%;"><span style="font-family: verdana;">serve with pistachio ice cream!</span><br /></span></li></ul></div>go go zohttp://www.blogger.com/profile/13126126163419007409noreply@blogger.com0tag:blogger.com,1999:blog-7126605979683444839.post-16819819862574687572011-03-17T21:53:00.005-04:002011-03-17T22:01:07.460-04:00the gogozo detox: the downfall<span style="font-size:85%;"><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoienDpbECg4He3T2FJ5HQVt65cqzb3TMPHMZM6hUANydCSF4OEznBm3DQzSXCSE5SxtkuIrthMEcb1Fr4ngageY5igGZM0GyjEq6GprjDk-1hAFvTr8yAw4S_5GVk4E51ffx449bqT3eO/s1600/IMG00168-20110317-2006.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoienDpbECg4He3T2FJ5HQVt65cqzb3TMPHMZM6hUANydCSF4OEznBm3DQzSXCSE5SxtkuIrthMEcb1Fr4ngageY5igGZM0GyjEq6GprjDk-1hAFvTr8yAw4S_5GVk4E51ffx449bqT3eO/s400/IMG00168-20110317-2006.jpg" alt="" id="BLOGGER_PHOTO_ID_5585228429107768834" border="0" /></a><span style="font-family:verdana;">we all knew it was going to happen, right? i broke the cleanse tonight. and it was glorious. since i wasn't feeling particularly awesome by the end of day 4, decided to treat myself. to vegan fast food. that's even more hilarious, right? fake bbq chicken wings and vegan chipotle cheese fries. aaaaand a vegan pistachio milkshake. go hard or go home.</span> <br /><br /><span style="font-family:verdana;">*note: i still HAVE NOT consumed any chocolate nor coffee in 4 full days. let's see what tomorrow brings.</span><br /><br /><span style="font-family:verdana;">i expected to feel pretty good after 3 days, or at least more energetic. and i also expected to feel much more used to eating less after a few days; stomach shrinkage and all of that. not to mention not feeling so badly like i was suffering from sugar withdrawal. and since this wasn't the case...what's the point? there are definitely things that i think i can take away and continue to adapt. mainly, i think i'm a fan of the hot lemon water in the morning. it definitely gives me a jolt, in someways almost more than i think coffee does.<br /><br />you want to hear more about the vegan food? i'm a fan of the dairy substitutes mostly because eating dairy generally makes me feel like crap. and for me, most of the time, the vegan stuff is just as satisfying. and really what are wings, if not a vehicle for sauce? deliciously crisp skinny fries and yummy pistachio "ice cream" available at <a href="http://www.foodswings.net/">foodswings</a>.<br /><br />maybe you should all try a cleanse, if only just to break it after a few days. talk about an exciting moment. </span></span>go go zohttp://www.blogger.com/profile/13126126163419007409noreply@blogger.com0tag:blogger.com,1999:blog-7126605979683444839.post-63537056807375953262011-03-16T22:02:00.000-04:002011-03-16T22:03:24.965-04:00the gogzo detox: shopping list!<span style="font-family: verdana;font-size:85%;" >is it healthy to be looking at mexican food menus on day 3? <br /><br />on another note, snack tip = iceberg lettuce with lemon. perfect to crunch on which is why i eat half the time.<br /><br />so today is the end of day 3. tomorrow should be looking up, right? if i'm not feeling the amazing benefits of this thing by friday, i'm going to have to quit. make that friday at lunch...because really, deprivation better have a reward or it's totally not worth it. for now, my thoughts remain with nachos.<br /><br />here's the week's grocery list:<span style="font-size:78%;"><span style="color: rgb(0, 0, 0); font-style: normal; text-decoration: none; vertical-align: baseline;color:#0000e0;" id="internal-source-marker_0.3615561578555284" ><br /></span></span></span><ul style="color: rgb(51, 51, 51);"><li><span style="font-family: verdana;font-size:85%;" ><span style="font-size:78%;"><span style="color: rgb(0, 0, 0); font-style: normal; text-decoration: none; vertical-align: baseline;" id="internal-source-marker_0.3615561578555284">free range organic eggs - or even those egg whites in a container</span><br /></span></span></li><li><span style="font-family: verdana;font-size:85%;" ><span style="font-size:78%;"><span style="color: rgb(0, 0, 0); font-style: normal; text-decoration: none; vertical-align: baseline;">lemons (fresh)</span><br /></span></span></li><li><span style="font-family: verdana;font-size:85%;" ><span style="font-size:78%;"><span style="color: rgb(0, 0, 0); font-style: normal; text-decoration: none; vertical-align: baseline;">oatmeal</span><br /></span></span></li><li><span style="font-family: verdana;font-size:85%;" ><span style="font-size:78%;"><span style="color: rgb(0, 0, 0); font-style: normal; text-decoration: none; vertical-align: baseline;">berries</span><br /></span></span></li><li><span style="font-family: verdana;font-size:85%;" ><span style="font-size:78%;"><span style="color: rgb(0, 0, 0); font-style: normal; text-decoration: none; vertical-align: baseline;">walnuts</span><br /></span></span></li><li><span style="font-family: verdana;font-size:85%;" ><span style="font-size:78%;"><span style="color: rgb(0, 0, 0); font-style: normal; text-decoration: none; vertical-align: baseline;">sweet potatoes</span><br /></span></span></li><li><span style="font-family: verdana;font-size:85%;" ><span style="font-size:78%;"><span style="color: rgb(0, 0, 0); font-style: normal; text-decoration: none; vertical-align: baseline;">frozen edamame</span><br /></span></span></li><li><span style="font-family: verdana;font-size:85%;" ><span style="font-size:78%;"><span style="color: rgb(0, 0, 0); font-style: normal; text-decoration: none; vertical-align: baseline;">quinoa</span><br /></span></span></li><li><span style="font-family: verdana;font-size:85%;" ><span style="font-size:78%;"><span style="color: rgb(0, 0, 0); font-style: normal; text-decoration: none; vertical-align: baseline;">kale</span></span></span></li><li><span style="font-family: verdana;font-size:85%;" ><span style="font-size:78%;">garlic</span></span></li><li><span style="font-family: verdana;font-size:85%;" ><span style="font-size:78%;">olive oil<br /></span></span></li><li><span style="font-family: verdana;font-size:85%;" ><span style="font-size:78%;"><span style="color: rgb(0, 0, 0); font-style: normal; text-decoration: none; vertical-align: baseline;">parsley</span><br /></span></span></li><li><span style="font-family: verdana;font-size:85%;" ><span style="font-size:78%;"><span style="color: rgb(0, 0, 0); font-style: normal; text-decoration: none; vertical-align: baseline;">cherry tomatoes</span><br /></span></span></li><li><span style="font-family: verdana;font-size:85%;" ><span style="font-size:78%;"><span style="color: rgb(0, 0, 0); font-style: normal; text-decoration: none; vertical-align: baseline;">persian or english cucumbers</span><br /></span></span></li><li><span style="font-family: verdana;font-size:85%;" ><span style="font-size:78%;"><span style="color: rgb(0, 0, 0); font-style: normal; text-decoration: none; vertical-align: baseline;">organic free range chicken</span> </span></span></li><li><span style="font-family: verdana;font-size:85%;" ><span style="font-size:78%;"><span style="color: rgb(0, 0, 0); font-style: normal; text-decoration: none; vertical-align: baseline;">apples</span><br /></span></span></li><li><span style="font-family: verdana;font-size:85%;" ><span style="font-size:78%;"><span style="color: rgb(0, 0, 0); font-style: normal; text-decoration: none; vertical-align: baseline;">almond butter</span><br /></span></span></li><li><span style="font-family: verdana;font-size:85%;" ><span style="font-size:78%;"><span style="color: rgb(0, 0, 0); font-style: normal; text-decoration: none; vertical-align: baseline;">white miso paste (no msg)</span><br /></span></span></li><li><span style="font-family: verdana;font-size:85%;" ><span style="font-size:78%;"><span style="color: rgb(0, 0, 0); font-style: normal; text-decoration: none; vertical-align: baseline;">soft or silken tofu</span><br /></span></span></li><li><span style="font-family: verdana;font-size:85%;" ><span style="font-size:78%;"><span style="color: rgb(0, 0, 0); font-style: normal; text-decoration: none; vertical-align: baseline;">snow peas</span><br /></span></span></li><li><span style="font-family: verdana;font-size:85%;" ><span style="font-size:78%;"><span style="color: rgb(0, 0, 0); font-style: normal; text-decoration: none; vertical-align: baseline;">sliced dried shitake mushrooms</span></span></span></li><li><span style="font-family: verdana;font-size:85%;" ><span style="font-size:78%;"><span style="color: rgb(0, 0, 0); font-style: normal; text-decoration: none; vertical-align: baseline;">bok choy</span><br /></span></span></li><li><span style="font-family: verdana;font-size:85%;" ><span style="font-size:78%;"><span style="color: rgb(0, 0, 0); font-style: normal; text-decoration: none; vertical-align: baseline;">scallions</span><br /></span></span></li><li><span style="font-family: verdana;font-size:85%;" ><span style="font-size:78%;"><span style="color: rgb(0, 0, 0); font-style: normal; text-decoration: none; vertical-align: baseline;">fish</span><br /></span></span></li><li><span style="font-family: verdana;font-size:85%;" ><span style="font-size:78%;"><span style="color: rgb(0, 0, 0); font-style: normal; text-decoration: none; vertical-align: baseline;">brown rice</span><br /></span></span></li><li><span style="font-family: verdana;font-size:85%;" ><span style="font-size:78%;"><span style="color: rgb(0, 0, 0); font-style: normal; text-decoration: none; vertical-align: baseline;">non fat yogurt</span><br /></span></span></li><li><span style="font-family: verdana;font-size:85%;" ><span style="font-size:78%;"><span style="color: rgb(0, 0, 0); font-style: normal; text-decoration: none; vertical-align: baseline;">artichokes, broccoli rabe or asparagus (choose)</span><br /></span></span></li><li><span style="font-family: verdana;font-size:85%;" ><span style="font-size:78%;"><span style="color: rgb(0, 0, 0); font-style: normal; text-decoration: none; vertical-align: baseline;">citrus fruits</span><br /></span></span></li><li><span style="font-family: verdana;font-size:85%;" ><span style="font-size:78%;"><span style="color: rgb(0, 0, 0); font-style: normal; text-decoration: none; vertical-align: baseline;">green tea</span><br /></span></span></li><li><span style="font-family: verdana;font-size:85%;" ><span style="font-size:78%;"><span style="color: rgb(0, 0, 0); font-style: normal; text-decoration: none; vertical-align: baseline;">herbal tea</span></span></span></li></ul><span style="font-family: verdana;font-size:85%;" > </span>go go zohttp://www.blogger.com/profile/13126126163419007409noreply@blogger.com0tag:blogger.com,1999:blog-7126605979683444839.post-23344467582748799312011-03-15T22:04:00.002-04:002011-03-16T11:55:22.843-04:00the gogozo detox: the recipes<span style="color: rgb(51, 51, 51);font-family:verdana;font-size:85%;" >so, i think there are 2 ways to look at this whole cleansing thing. the major thing i wanted to focus on was to make it actually realistic. this meant a whole lotta food prep over the weekend. i'm not quite sure i can say it was worth it but we'll wait and see...in addition to the recipes i'm using for the week, i'll try to point out how i've simplified along the way...<br /><br /><span style="font-weight: bold;">breakfast</span>: oatmeal with berries and walnuts<br />i prefer steel cut oats but in the time trap of the weekday, the easiest thing to do seems to be instant oatmeal. HOWEVER, i'm not talking about the sugar filled, random crap packed kind. <a href="http://www.amazon.com/Natures-Path-Organic-Original-14-Ounce/dp/B000E48IOC/ref=sr_1_3?ie=UTF8&s=grocery&qid=1300237850&sr=1-3">i'm talking about normal oatmeal, with nothing else in it (except a bit of salt in this case)</a>. but what can i say? it's the plainest version i've been able to find.<br />add a 1/4 cup of frozen or fresh berries and 1 tblspn walnuts. i've been adding a <span style="font-style: italic;">tiny</span> splash of vanilla <a href="http://gogozoe.blogspot.com/2009/01/friday-night-at-whole-foods.html">almond milk</a>, just for an extra flavor boost.<br /><br /><span style="font-weight: bold;">lunch</span>:<span style="font-weight: bold;"> <span style="color: rgb(153, 51, 153);">quinoa salad</span> </span>with grilled chicken<br />4 servings<br /></span><span style="color: rgb(51, 51, 51);font-family:verdana;font-size:85%;" ><a href="http://gogozoe.blogspot.com/2009/07/swiss-chard-and-quinoa-salad-csa-week-2.html">if this looks familiar</a>, it's because it's slightly modified from a quinoa salad i've made many times </span><ul style="color: rgb(51, 51, 51);font-family:verdana;"><li><span style="font-size:78%;">1 lb chicken<br /></span></li><li><span style="font-size:78%;">1 cup quinoa</span></li><li><span style="font-size:78%;">1 bunch kale</span></li><li><span style="font-size:78%;">1 1/2 cups cucumbers, chopped</span></li><li><span style="font-size:78%;">1 1/2 cups cherry tomatoes, halved</span></li><li><span style="font-size:78%;">2-3 garlic cloves, minced</span></li><li><span style="font-size:78%;">1 tablespoon olive oil</span></li><li><span style="font-size:78%;">3 scallions, thinly sliced</span></li><li><span style="font-size:78%;">2 tablespoons parsely, chopped</span></li><li><span style="font-size:78%;">salt and pepper</span></li><li><span style="font-size:78%;">juice from 1/2-1 lemon</span></li><li><span style="font-size:78%;">tiny drizzle of sesame oil<br /></span></li></ul><ul style="color: rgb(51, 51, 51);font-family:verdana;"><li style="font-family:verdana;"><span style="font-size:78%;"><span style="color: rgb(0, 0, 0); font-style: normal; text-decoration: none; vertical-align: baseline;">cook quinoa (a rice cooker is perfect for this!)<br /></span></span></li><li style="font-family:verdana;"><span style="font-size:78%;"><span style="color: rgb(0, 0, 0); font-style: normal; text-decoration: none; vertical-align: baseline;">while quinoa is cooking</span><span style="color: rgb(0, 0, 0); font-style: normal; text-decoration: none; vertical-align: baseline;">, sautee 1 bunch kale with garlic and small amount of olive oil</span><span style="color: rgb(0, 0, 0); font-style: normal; text-decoration: none; vertical-align: baseline;"></span></span></li><li style="font-family:verdana;"><span style="font-size:78%;"><span style="color: rgb(0, 0, 0); font-style: normal; text-decoration: none; vertical-align: baseline;">allow quinoa to cool slightly, then mix in veggies, lemon juice, sesame oil, salt and pepper</span></span></li><li><span style="font-size:85%;"><span style="color: rgb(0, 0, 0); font-style: normal; text-decoration: none; vertical-align: baseline;font-size:11px;" ><span style=";font-family:verdana;font-size:78%;" >grill chicken with salt and pepper</span><br /></span></span></li></ul><span style="color: rgb(51, 51, 51);font-family:verdana;font-size:85%;" ><span style="font-weight: bold;">dinner</span>: <span style="font-weight: bold; color: rgb(153, 51, 153);">miso soup</span> with 1/2 cup brown rice and 4oz fish<br />dashi (adapted from <a href="http://www.epicurious.com/recipes/food/views/Dashi-103280">epicurious</a>)<br />4 servings<br /></span><ul style="color: rgb(51, 51, 51);font-family:verdana;"><li><span style=";font-family:verdana;font-size:78%;" >6 cups water</span></li><li><span style="font-size:78%;">1 12-inch piece kombu (dried seaweed)</span></li><li><span style="font-size:78%;">3/4 cup loosely packed bonito flakes</span></li></ul><ul style="color: rgb(51, 51, 51);font-family:verdana;"><li><span style="font-size:78%;">place water and kombu in a pot and cover. allow to sit for 20 min.</span></li><li><span style="font-size:78%;">slowly heat up water. just before it comes to a boil, remove kombu.</span></li><li><span style="font-size:78%;">add bonito flakes and lightly simmer until they sink, about 4 minutes. do not stir.</span></li><li><span style="font-size:78%;">remove bonito flakes.</span></li></ul><span style=";font-family:verdana;font-size:85%;" ><span style="font-size:78%;">to make miso soup:<br /></span></span><ul style="color: rgb(51, 51, 51);font-family:verdana;"><li><span style="font-size:78%;">1 small bunch bok choy, sliced and steamed<br /></span></li><li><span style="font-size:78%;">1 cup snow peas, sliced and steamed<br /></span></li><li><span style="font-size:78%;">handful dried sliced shitake mushrooms<br /></span></li><li><span style="font-size:78%;">silken or soft tofu, sliced into cubes</span></li><li><span style="font-size:85%;"><span style="font-size:78%;">2 scallions, thinly sliced</span><br /></span></li></ul><ul style="color: rgb(51, 51, 51);font-family:verdana;"><li><span style="font-size:85%;"><span style="font-size:78%;">place dashi, mushrooms, bok choy, snow peas, tofu, scallions in a pot and bring to a simmer until heated through<br /></span></span></li><li><span style="font-size:85%;"><span style="font-size:78%;">turn off heat and stir in about 8 tablespoons of miso paste (start with less and add to taste)</span><br /></span></li></ul><span style="color: rgb(51, 51, 51);font-family:verdana;font-size:85%;" >stay tuned for grocery list and cooking prep plan...<br /></span>go go zohttp://www.blogger.com/profile/13126126163419007409noreply@blogger.com0tag:blogger.com,1999:blog-7126605979683444839.post-19645386288349072562011-03-14T22:44:00.001-04:002011-03-16T11:55:34.667-04:00the gogozo detox: the meal plan<span style=";font-family:verdana;font-size:85%;" >i've just about made it through day 1 (without chocolate), so i thought it would be a good time to present the food plan<br /><br /></span><span style="font-size:85%;"><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigewj84J-_k2TRK4eql7nU4WPS6MuC-xzUSZuAQSYwSJW7rbbYlfaPeoVwa87gLj6fz8Tfcl1tcZg6akl3MXHuZvM1c3K4F1tXeFkaiDpKbivOuHf1HDhRqD7D8eD4b0W6mMqjVMoRC4XQ/s1600/IMG00167-20110314-1318.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigewj84J-_k2TRK4eql7nU4WPS6MuC-xzUSZuAQSYwSJW7rbbYlfaPeoVwa87gLj6fz8Tfcl1tcZg6akl3MXHuZvM1c3K4F1tXeFkaiDpKbivOuHf1HDhRqD7D8eD4b0W6mMqjVMoRC4XQ/s400/IMG00167-20110314-1318.jpg" alt="" id="BLOGGER_PHOTO_ID_5584131333633382674" border="0" /></a><br /></span><span style=";font-family:verdana;font-size:85%;" >mon-fri (assuming i don't get too bored...i may have to switch it up a bit):<br /><br /><span style="font-weight: bold;">before breakfast</span>: water with lemon<br /><br /><span style="font-weight: bold;">breakfast</span>: 1 cup oatmeal with ¼ cup berries and 1 tbspn walnuts<br />or 4 egg whites, 1/2 sweet potato<br />green tea<br /><br /><span style="font-weight: bold;">snack</span>: ½ cup edamame<br /><br /><span style="font-weight: bold;">lunch</span>: quinoa salad with 4oz grilled chicken<br /><br /><span style="font-weight: bold;">snack</span>: apple w/ 1 tblspn almond butter<br /><br /><span style="font-weight: bold;">dinner</span>: miso soup, 4 oz grilled fish, 1/2 cup cooked brown rice<br /><br /><span style="font-weight: bold;">snack</span>: 4 oz yogurt, 1 fruit (3/4 cup Berries or 1 citrus), herbal tea<br /><br />since i wrote about <a href="http://gogozoe.blogspot.com/2011/03/gogozo-detox.html">the general idea</a>, here's some background on the specifics:<br /></span><ul style="font-family:verdana;"><li><span style=";font-family:verdana;font-size:85%;" >lemon water in the morning is one of those classic diet cleanse things. lemon is supposed to give your system a jump in the morning as well as be an antiseptic, so why not? thought i'd throw it in and see how it feels. green tea throughout the rest of the day provides some caffeine (that i don't feel the need to live without) and also provides some appetit supressing.</span></li><li><span style="font-size:85%;">breakfast: needs to be hearty enough so that i'm not starving first thing in the morning through the rest of the day. personally, when i eat oatmeal, i feel full longer than when i eat dry cereals or other items, which is why i chose to put it in the plan. however, something else that's just as lean, such as egg whites, seasoning and sweet potato works too.</span></li><li><span style="font-size:85%;">snacks: are lean as well but substantial and high in protein (soybeans, almond butter).</span></li><li><span style="font-size:85%;">proteins: super lean and organic (chicken, fish, tofu)</span></li><li><span style="font-size:85%;">veggies: super foods! think kale, artichokes, broccoli, asparagus, all those dark leafy greens. also, mostly cooked veggies just to be easier on the system. organic when possible.<br /></span></li><li><span style="font-size:85%;">miso soup (with miso and mushrooms): umami! for a satisfying taste and to feel more substantial.</span></li><li><span style="font-size:85%;">a word on seasoning: i definitely used some olive oil (minimal), garlic, salt and pepper, other spices and herbs in the preparation of my food because there's no need to lose flavor here! however, i'm trying to stay low on the salt, spicy flavors and other things that are just a little tougher on the body than i'm trying to be right now.<br /></span></li></ul><span style=";font-family:verdana;font-size:85%;" ><a href="http://www.bonappetit.com/tipstools/ingredients/2008/04/detox_foods">more reading about specific detox foods here!</a><br /><br />recipes to come...<br /><br /><br /></span>go go zohttp://www.blogger.com/profile/13126126163419007409noreply@blogger.com2tag:blogger.com,1999:blog-7126605979683444839.post-37966054915956605172011-03-13T23:15:00.014-04:002011-03-13T23:38:46.700-04:00the gogozo detox<div style="text-align: center; font-family: verdana;"><div style="text-align: left;"><span style="font-size:85%;">subtitle: get ready (the setup)<br /><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDoHAYZDdie4biaYvx8WwtdSOJWT_LhGsHQbTmFsaTn3FNlSAbP_sYHnYnCoMzeg_V6LrrL5MVHESRnlfvdp2RIuIcqkBOlOZr7kxrtianATN4Gy-yCgmBpTsz8i2g1TbQ1n5b05sxo0Et/s1600/IMG_3373.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDoHAYZDdie4biaYvx8WwtdSOJWT_LhGsHQbTmFsaTn3FNlSAbP_sYHnYnCoMzeg_V6LrrL5MVHESRnlfvdp2RIuIcqkBOlOZr7kxrtianATN4Gy-yCgmBpTsz8i2g1TbQ1n5b05sxo0Et/s400/IMG_3373.JPG" alt="" id="BLOGGER_PHOTO_ID_5583772811882987490" border="0" /></a><span style="font-size:78%;">food prep, complete<br /></span><br /></div><span style="font-family: verdana;font-size:85%;" > the last time i tried to do something like this it was known as "the lifestyle makeover." aka, no more high fructose corn syrup, frozen mac and cheese for dinner, nor bowls of cocoa krispies as an after work snack.<br /><br />i decided to try something a little more drastic this time: my version of a cleanse. what does that mean? no stupid juice diet or colon busting lemon juice and hot sauce mixes. that's not the point. i wanted something that gave me high quality and healthy food; something that would make me FEEL better, not drop 5 pounds in a week. plain and simple, just to give the binge eating a rest. the goal is to start with 5 days (monday-friday), then re-evaluate come the weekend...and decide whether to go 5 more days. the basic idea is to stick as natural, organic, whole-grain, super veggie & fruit, low dairy, and lean protein as possible. NO processed foods whatsoever and to stay portion controlled. and i'm also going to try and stay low on caffeine and alcohol (not cut it out completely).<br /><br />i did some internet research and ended up with a combination of my own ideas, <a href="http://www.womenshealthmag.com/nutrition/detox-diet?page=3">a random detox diet i found from women's health magazine</a> and <a href="http://www.bonappetit.com/recipes/food-lovers-cleanse">food lovers cleanse that bon appetit ran this year</a>. my meal plan is the same each day (until i get bored). let's see how many days i can survive without chocolate...stay tuned. </span>go go zohttp://www.blogger.com/profile/13126126163419007409noreply@blogger.com0tag:blogger.com,1999:blog-7126605979683444839.post-473321928177667522011-03-08T21:57:00.000-05:002011-03-08T21:58:10.344-05:00"lightened up" macaroni and cheese<span style="font-size:85%;"><span style="font-family:verdana;">aka cracked out macaroni and cheese (in a good way)<br /></span><br /><span style="font-size:85%;"><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-c_Ey9Bbddjd938p3mRaLMeX4V5QZDemAFQJiGZpF796sT2dKxhgSg5X-1U2niCTozf4JShoXoxDyhyfVdu01WS31G-nK9qWnTftjaNxLm9XQL3MfSZYWInsUxSpFgBivnOd-oNxabCBn/s1600/IMG_3359.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-c_Ey9Bbddjd938p3mRaLMeX4V5QZDemAFQJiGZpF796sT2dKxhgSg5X-1U2niCTozf4JShoXoxDyhyfVdu01WS31G-nK9qWnTftjaNxLm9XQL3MfSZYWInsUxSpFgBivnOd-oNxabCBn/s400/IMG_3359.JPG" alt="" id="BLOGGER_PHOTO_ID_5579329196061126882" border="0" /></a></span><span style="font-family:verdana;">if you were able to read </span><a style="font-family: verdana;" href="http://www.bonappetit.com/magazine/toc/march_2011_toc">this month's issue of bon appetit</a><span style="font-family:verdana;"> without running into the kitchen to make mac and cheese, then you're a stronger person than me.<br /><br />the only catch was that i just wanted to do it my way. and i wanted it to be a meal i could eat without feeling completely guilty about consuming a bowl of pasta and fat. yes, it's harsh i know but really, with what resulted there's no deprivation involved, i promise.</span> <span style="font-family:verdana;">the big deal here is substituting nonfat yogurt for any milk, cream, and/or butter i would have otherwise used. and i guess you could go with low fat cheese however, i went with the "high-quality will go further" idea. since the cheese has a lot of flavor, you can use less of it and still be just as satisfied. the cheese and yogurt melt together to form the perfect cheesy sauce, no roux, eggs, cream or butter required.<br /></span> </span><span style="font-size:85%;"><br /><span style="font-weight: bold; color: rgb(51, 153, 153);font-family:verdana;" >cracked out, i mean lightened up mac and cheese</span> </span><ul style="font-family: verdana;"><li><span style="font-size:78%;">8 oz pasta elbows (i used brown rice ones)</span></li><li><span style="font-size:78%;">2 links spicy chicken sausage, casing removed</span></li><li><span style="font-size:78%;">1/2 large bunch of broccoli rabe, sliced into 1-inch sections</span></li><li><span style="font-size:78%;">olive oil</span></li><li><span style="font-size:78%;">2 shallots, chopped</span></li><li><span style="font-size:78%;">2 cloves garlic, minced</span></li><li><span style="font-size:78%;">1 tablespoon grainy mustard</span></li><li><span style="font-size:78%;">1 teaspoon chili sauce</span></li><li><span style="font-size:78%;">salt & pepper</span></li><li><span style="font-size:78%;">1 6 oz plain nonfat yogurt</span></li><li><span style="font-size:78%;">1/4 cup gruyere, grated</span></li><li><span style="font-size:78%;">1/4 cup sharp white cheddar, grated</span></li><li><span style="font-size:78%;">1-2 tablespoons parmesan cheese, grated</span></li></ul><ul style="font-family: verdana;"><li><span style="font-size:78%;">preheat oven to 375.</span></li><li><span style="font-size:78%;">cook the pasta until just undercooked.</span></li><li><span style="font-size:78%;">while pasta is cooking, heat 1 tablespoon olive oil in a large pan.c ook sausage over medium-low heat, breaking up the pieces as it cooks.</span></li><li><span style="font-size:78%;">when the sausage is cooked, set aside in a casserole dish. </span></li><li><span style="font-size:78%;">add remaining olive oil to same pan. add shallots, garlic and broccoli rabe and cook over medium heat until the broccoli rabe is wilted. add to casserole dish.</span></li><li><span style="font-size:78%;">mix cooked pasta, sausage, broccoli rabe, mustard, chili sauce, salt, pepper, gruyere, cheddar, and yogurt together in dish. top with Parmesan cheese.</span></li><li><span style="font-size:78%;">bake for 15-20 minutes until heated through.</span></li></ul>go go zohttp://www.blogger.com/profile/13126126163419007409noreply@blogger.com0tag:blogger.com,1999:blog-7126605979683444839.post-42552913941230714322011-03-03T22:35:00.001-05:002011-03-03T22:36:51.700-05:00baked eggplant casserole thingy (YUM)<span style="font-family: verdana;font-size:85%;" >subtitle: eggplant moussaka, minus the moussaka<br /><br />subtitle II: eggplant parmesan--no it isn't really that either...<br /><br /></span><span style="font-family: verdana;font-size:85%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaUMEqROD_UEPa7-47RLmQR2-kpLi6o0miIdTVS3izMOI8-S98E4_5dU823no-Y6bcLg4r1P1kjtmdu9jKl1CGT-z5ydXuVqEnp5Hn4vkxuwS5qPj3UCtcVBS7vH3Er_j9J7Iib-VlLqbP/s1600/IMG_3042.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaUMEqROD_UEPa7-47RLmQR2-kpLi6o0miIdTVS3izMOI8-S98E4_5dU823no-Y6bcLg4r1P1kjtmdu9jKl1CGT-z5ydXuVqEnp5Hn4vkxuwS5qPj3UCtcVBS7vH3Er_j9J7Iib-VlLqbP/s400/IMG_3042.JPG" alt="" id="BLOGGER_PHOTO_ID_5557665874140623666" border="0" /></a></span> <span style="font-family: verdana;font-size:85%;" > you will second guess the ingredients. and if you haven't by the time the cashier slowly glances up at you as she rings up the 2nd pound of mushrooms and the 3rd eggplant...you better double check your ingredient inventory. because chances are, you forgot something. then you'll feel knocked over the head yet again as you swipe your credit card to pay for all these groceries you have to lug home<br />when you realize 1 of the 4 guests <span style="font-style: italic;">doesn't like mushrooms</span>. but what are you going to do? 2lbs of them are already weighing you down and you're wishing you didn't do that last set of curls at the gym.<br /><br />seeing as i have my own food issues, i tend to freak out a little bit when "vegetarian" gets thrown into the mix. now, granted, i pretty regularly happen to eat vegetarian but when it involves cooking for a crowd, i feel the pressure. no longer! a thoughtful gift of the <a href="http://www.amazon.com/Moosewood-Cookbook-Katzens-Classic-Cooking/dp/1580081304">new moosewood cookbook</a> is the perfect remedy for this kind of situation. the original recipe that caught my eye as i was flipping through was <a href="http://www.mealsmatter.org/recipes-meals/recipe/63488">eggplant moussaka</a>. the only problem was that i really don't like dairy-y sauces (a bechamel in this case). i blame it on the lactose intolerance. go ahead and try to fight that. so i skipped it.<br /><br />what resulted was a delicious crowd-pleasing dish--even the non mushroom person! and, she doesn't like eggplant either! "you know, i don't like mushrooms or eggplant but this is good." pre-baking the eggplant dries it out some so that you don't get any sort of that slimy eggplant texture. and the tomato sauce is actually quite dry (has so much stuff in it) that it doesn't re-slime the eggplant.<br /><br /><span style="font-family: verdana;font-size:85%;" ><span><span style="font-family: verdana;font-size:85%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgku9Q-sko7SREbf-rTUFisMtG3d2GVm-CTIU290R1CeQdjJkyfn-K87iQt6kFIJvAO1ubU3BkBXSZE0n4SW8ykXV4pNN49ySeZhxLcflkVJnVFl664lvhoeOpk3SGn74AFniHkSU408DqH/s1600/IMG_3043.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgku9Q-sko7SREbf-rTUFisMtG3d2GVm-CTIU290R1CeQdjJkyfn-K87iQt6kFIJvAO1ubU3BkBXSZE0n4SW8ykXV4pNN49ySeZhxLcflkVJnVFl664lvhoeOpk3SGn74AFniHkSU408DqH/s400/IMG_3043.JPG" alt="" id="BLOGGER_PHOTO_ID_5557665883752017634" border="0" /></a></span></span></span></span> <span style="font-family: verdana;font-family:verdana;font-size:85%;" >eggplant _________<br /></span><ul style="font-family: verdana;"><li><span style="font-size:78%;">3 medium eggplans (abt 7" long), peeled or not</span></li><li><span style="font-size:78%;">salt</span></li><li><span style="font-size:78%;">2 tbsp olive oil</span></li><li><span style="font-size:78%;">2 cups chopped onion</span></li><li><span style="font-size:78%;">1 1/4 tsp salt</span></li><li><span style="font-size:78%;">1 1/2 - 2 lbs mushrooms, coarsely chopped</span></li><li><span style="font-size:78%;">5 medium cloves garlic, minced</span></li><li><span style="font-size:78%;">1 14 1/2-oz can tomatoes, including all liquid</span></li><li><span style="font-size:78%;">1 6-oz can tomato paste</span></li><li><span style="font-size:78%;">1 tsp cinnamon (i did not use)</span></li><li><span style="font-size:78%;">black pepper</span></li><li><span style="font-size:78%;">1 tsp oregano</span></li><li><span style="font-size:78%;">1/2 - 1 cup fresh basil, chopped</span></li><li><span style="font-size:78%;">1 packed cup freshly minced parsley<br /></span></li><li><span style="font-size:78%;"> 1/2 cup fine bread crumbs, plus extra for top (1/4 cup) (gluten-free)<br /></span></li><li><span style="font-size:78%;">1/2 cup grated parmesean<br /></span></li></ul><ul style="font-family: verdana;"><li><span style="font-size:78%;">slice the eggplant into quarter-inch-thick rounds. sweat the eggplant: salt the slices lightly on both sides, then layer them gently in a colander, and place over a sink or bowl. let stand for 20-30 min</span></li><li><span style="font-size:78%;">lightly oil a baking sheet, and preheat oven to 375. pat eggplant dry with a towel and spread slices on the baking sheet (it's okay if they overlap a little) and bake until tender (20-25 min)</span></li></ul><span style="font-size:78%;"><span style="font-family:verdana;">mushroom tomato sauce:</span> </span><ul style="font-family: verdana;"><li><span style="font-size:78%;">heat olive oil in a large, deep skillet or dutch oven. add onions and salt and cook over medium heat, stirring, for 8-10 min, or until the onions become translucent. add mushrooms and garlic, stir and cover. cook over medium heat another 8-10 minutes (until mushrooms start to cook down).</span></li><li><span style="font-size:78%;">add tomatoes, tomato paste, pepper, oregano and basil. crush tomatoes. bring to a boil then lower heat, and simmer, uncovered, another 12-15 minutes. remove from heat, stir in parsley bread crumbs and parmesan. set aside<br /></span></li></ul><ul style="font-family: verdana;"><li><span style="font-size:78%;">preheat oven to 375 degrees. oil a very large casserole or deep baking pan at least 9"x13." place a double layer of eggplant on the bottom, add half mushroom sauce, add the rest of the eggplant and then add the rest of tomato sauce. dust lightly with bread crumbs and some parmsean. </span></li><li><span style="font-size:85%;"><span style="font-size:78%;">baked uncovered for 35-40 minutes, or until bubbly on the bottom and lightly browned on top.</span><br /></span></li></ul><span style="font-size:85%;"><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQL9j99CQk3cKEM3UuGMFDkwPJRMGCQ1U3kpfZEU-ltgFk2alD-J5N8DpmEpahbQ7Y3ZiuTsu1fBTFItJqU9p97p487gNxhIOXMuNp017m2XRiCnuVkOB4l4p7oZmpqRnaj9BDeRontHSF/s1600/IMG_3040.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQL9j99CQk3cKEM3UuGMFDkwPJRMGCQ1U3kpfZEU-ltgFk2alD-J5N8DpmEpahbQ7Y3ZiuTsu1fBTFItJqU9p97p487gNxhIOXMuNp017m2XRiCnuVkOB4l4p7oZmpqRnaj9BDeRontHSF/s400/IMG_3040.JPG" alt="" id="BLOGGER_PHOTO_ID_5557665869462763010" border="0" /></a></span><span style="font-size:85%;"><br /></span>go go zohttp://www.blogger.com/profile/13126126163419007409noreply@blogger.com0tag:blogger.com,1999:blog-7126605979683444839.post-33161641995775591132011-03-03T07:42:00.001-05:002011-03-03T07:42:45.304-05:00LACTOSE FREE yogurt!!!<span style="font-size:85%;"><span style="font-family:verdana;">subtitle: my prayers have been answered.<br />not that i'm a religious person. but that's a whole different story.<br /><br /></span> <a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbslXiFHChZXEMPTGClwo7Zdv0IbHbT_ijLYj429TzwXdKymghuPoONg3f9VWBPm6LFo9aAnsvmkwa1W0MxkESudOfiAWC_V9ZQ4uzB0sleUFxS4fuoQHogcE-t4NC9bgfew1FJ4GDOi_e/s1600/GVOYogurt248x250Honey.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 284px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbslXiFHChZXEMPTGClwo7Zdv0IbHbT_ijLYj429TzwXdKymghuPoONg3f9VWBPm6LFo9aAnsvmkwa1W0MxkESudOfiAWC_V9ZQ4uzB0sleUFxS4fuoQHogcE-t4NC9bgfew1FJ4GDOi_e/s400/GVOYogurt248x250Honey.jpg" alt="" id="BLOGGER_PHOTO_ID_5579503678647502946" border="0" /></a></span><span style="font-size:85%;"><span style="font-family:verdana;">i have gone through countless conversations and internet investigations to figure out the truth that is lactose + yogurt. there's my dad's theory, "you'll be fine," that i've fought for years. "no dad, <span style="font-style: italic;">severely</span> lactose intolerant..." then there was the friend who was working with <a href="http://www.fageusa.com/">fage</a>. in case you haven't heard, there are many greek yogurt lactose rumors out there. "PLEASE! just ask them! how much lactose is in their yogurt?!"<br /><br />fear no more! what's that? it DOES exist? i have no idea how long i've been missing out but last week, there </span><a style="font-family: verdana;" href="http://www.greenvalleylactosefree.com/">it was at whole foods!</a><br /><br /><span style="font-family:verdana;">better yet, it's AFFORDABLE. no, seriously. this week at whole foods it has been on sale for $1 each. that's the same (if not less expensive) than a </span><a style="font-family: verdana;" href="http://silksoymilk.com/products/yogurt">silk yogurt</a><span style="font-family:verdana;">.<br /><br />and it's low fat! although tastes so creamy it left me questioning, "this is seriously low-fat?" so we're not talking super low fat. but it's certainly a delicious start.</span> <span style="font-weight: bold;font-family:verdana;" ><br /></span></span><span style="font-size:85%;"><span style="font-family:verdana;"><br />let's compare it with something similar...<br /><br /></span></span><span style="font-size:85%;"><span style="font-weight: bold;font-family:verdana;" >stonyfield farm low fat vanilla (6 oz)</span> <span style="font-family:verdana;"><br />130 calories</span> <span style="font-family:verdana;"><br />15 calories from fat</span> <span style="font-family:verdana;"><br />1.5 g fat</span> <span style="font-family:verdana;"><br />21 g sugar</span><br /><br /><span style="font-weight: bold;font-family:verdana;" >green valley organics low fat vanilla (6 oz)</span> <span style="font-family:verdana;"><br />120 calories</span><br /><span style="font-family:verdana;">25 calories from fat</span> <span style="font-family:verdana;"><br />3 g fat</span> <span style="font-family:verdana;"><br />9 g sugar<br /><br />moral of the story: get excited!<br /></span> </span>go go zohttp://www.blogger.com/profile/13126126163419007409noreply@blogger.com3tag:blogger.com,1999:blog-7126605979683444839.post-7529074386198647192011-03-01T22:27:00.003-05:002011-03-01T23:03:51.367-05:00shakshouka and pita!<span style="font-size:85%;"><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjirKSvB5b-lPf5wZtrzdZvJhTiVGzg-zd1UQ55BkwgQAolhHkAXLnJ8O1fvpVdEsdysAsbOT0EQ3awx9eL5drT_IL-brSLdgrJZjWCM2co6tNbgwyMvLJpmxz5BF1GvQZuMQ6UKdX5hGLZ/s1600/IMG_3357.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjirKSvB5b-lPf5wZtrzdZvJhTiVGzg-zd1UQ55BkwgQAolhHkAXLnJ8O1fvpVdEsdysAsbOT0EQ3awx9eL5drT_IL-brSLdgrJZjWCM2co6tNbgwyMvLJpmxz5BF1GvQZuMQ6UKdX5hGLZ/s400/IMG_3357.JPG" alt="" id="BLOGGER_PHOTO_ID_5578577909527332674" border="0" /></a> <span style="font-family:verdana;">a recent trip to israel means many yummy food posts to come. a good place to start is the celebratory meal i cooked when i got back: shashouka and pita bread! i wanted to use the spices i brought back with me, paprika and </span><a style="font-family: verdana;" href="http://en.wikipedia.org/wiki/Za%27atar">za'atar</a><span style="font-family:verdana;"> right away.</span><br /><br /><span style="font-family:verdana;">so the deal is that there are a lot of ways to make shakshouka. i'm sure everyone has their preferred method. i went for something quite simple to keep things easy but also to let my newly acquired paprika shine. i looked up a bunch of different articles online and just used them as a guide to go at it myself. this is one of those dishes that is quite hard to mess up. really, no matter what you do, it's going to taste good.</span><br /><br /><span style="font-family:verdana;">the pita bread was surprisingly easy to make. especially considering i was making it while doing loads of laundry...i'm sure i messed up somewhere along the way. and yet, delish.<br /><br /></span> <a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVNDM7WloOoMtgj031JkAl88hXw_kVggGRKi2pd-mOFpnLzexwlpMwXlexZOtZBB7MqQCII3PRQ8as0nw4LacQ0T2umfXPXg9k9TnBZzZ1qkGQXOLznG-bKNdO9AudESMZjnU033H5HbGu/s1600/IMG_3355.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVNDM7WloOoMtgj031JkAl88hXw_kVggGRKi2pd-mOFpnLzexwlpMwXlexZOtZBB7MqQCII3PRQ8as0nw4LacQ0T2umfXPXg9k9TnBZzZ1qkGQXOLznG-bKNdO9AudESMZjnU033H5HbGu/s400/IMG_3355.JPG" alt="" id="BLOGGER_PHOTO_ID_5578577910761622306" border="0" /></a><span style="font-weight: bold; color: rgb(153, 51, 153);font-family:verdana;" >shakshouka</span><span style="font-weight: bold;font-family:verdana;" ><br /></span> </span><ul style="font-family: verdana;"><li><span style="font-size:78%;">1 28-oz can tomatoes<br /></span></li><li><span style="font-size:78%;">2 tablespoons tomato paste</span></li><li><span style="font-size:78%;">1/2 large yellow onion, chopped</span></li><li><span style="font-size:78%;">1/2 large red pepper, chopped</span></li><li><span style="font-size:78%;">6 garlic cloves, chopped</span></li><li><span style="font-size:78%;">1 tablespoon paprika<br /></span></li><li><span style="font-size:78%;">salt</span></li><li><span style="font-size:78%;">pepper</span></li><li><span style="font-size:78%;">parsley, chopped</span></li><li><span style="font-size:78%;">feta cheese</span></li><li><span style="font-size:78%;">6 eggs</span></li><li><span style="font-size:78%;">olive oil</span></li></ul><ul style="font-family: verdana;"><li><span style="font-size:78%;">add a couple of tablespoons to a large pan</span></li><li><span style="font-size:78%;">add garlic, onion, red pepper and cook until softened</span></li><li><span style="font-size:78%;">add tomatoes, tomato paste, salt, pepper, paprika</span></li><li><span style="font-size:78%;">cook until sauce slightly thickens, about 15 minutes</span></li><li><span style="font-size:78%;">make 6 indents in the sauce and crack eggs onto top of sauce</span></li><li><span style="font-size:78%;">cover and cook until the whites set, about 5 minutes</span></li><li><span style="font-size:85%;"><span style="font-size:78%;">top with parsley and crumbled feta</span><br /></span></li></ul><span style="font-size:85%;"><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhREOoxXoHiYaCSPVyHXWzZhghbZhflk4uMWVHDfyVENIaZos9qhJzGtnElXV_g29rNSt1plORXwYFHXO-skFc3qHSAf4YCsmf9nywV0qjZAqPaRGL7qamiyDhwRBpP_iF9SLl2QJs-WaXX/s1600/IMG_3354.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhREOoxXoHiYaCSPVyHXWzZhghbZhflk4uMWVHDfyVENIaZos9qhJzGtnElXV_g29rNSt1plORXwYFHXO-skFc3qHSAf4YCsmf9nywV0qjZAqPaRGL7qamiyDhwRBpP_iF9SLl2QJs-WaXX/s400/IMG_3354.JPG" alt="" id="BLOGGER_PHOTO_ID_5578577906027817778" border="0" /></a><span style="font-weight: bold; color: rgb(153, 51, 153);font-family:verdana;" >pita bread</span><br /><span style="font-family:verdana;">adapted from mark bittman's </span><a style="font-family: verdana;" href="http://www.howtocookeverything.tv/">how to cook everything</a><span style="font-family:verdana;"> and the mollie katzen's </span><a style="font-family: verdana;" href="http://www.molliekatzen.com/">new moosewood cookbook</a><br /></span><ul style="font-family: verdana;"><li><span style="font-size:78%;">1 cup warm water</span></li><li><span style="font-size:78%;">2 teaspoons active dry yeast<br /></span></li><li><span style="font-size:78%;">2 teaspoons salt</span></li><li><span style="font-size:78%;">1/2 teaspoon sugar</span></li><li><span style="font-size:78%;">1/2 teaspoon honey<br /></span></li><li><span style="font-size:78%;">3 tablespoons olive oil<br /></span></li><li><span style="font-size:78%;">3 cups flour (i used spelt)</span></li></ul><ul><li style="font-family: verdana;"><span style="font-size:78%;">mix yeast into warm water and let sit for a few minutes. it should foam.</span></li><li style="font-family: verdana;"><span style="font-size:78%;">mix oil, salt, sugar, honey into water</span></li><li style="font-family: verdana;"><span style="font-size:78%;">add flour and mix, 1 cup at a time. by the end, you'll probably need to use your hands.<br /></span></li><li style="font-family: verdana;"><span style="font-size:78%;">knead a bit and form dough into a ball. cover with plastic wrap and let rise 1-2 hours (or less, if you're rushed).</span></li><li style="font-family: verdana;"><span style="font-size:78%;">punch down dough. cut into 6 pieces and cover. allow to rest for 15 minutes. apparently this helps them puff...<br /></span></li><li style="font-family: verdana;"><span style="font-size:78%;">flatten and roll each ball so that they're about 1/4-1/8" thin and somewhat circular. cover. allow to rest 15 minutes.</span></li><li><span style="font-family: verdana;font-size:78%;" >bake on a baking sheet 5-10 minutes, flipping once, until lightly browned on both sides.</span></li><li><span style="font-family: verdana;font-size:78%;" ><span style="font-size:78%;">good warm. or cold.</span><br /></span></li></ul>go go zohttp://www.blogger.com/profile/13126126163419007409noreply@blogger.com0tag:blogger.com,1999:blog-7126605979683444839.post-42064951107068227742011-01-28T22:18:00.000-05:002011-02-28T22:29:26.538-05:00latino brunch and a photo shoot<span style="font-family:verdana;font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzU6M-aJPrtLT0B8M-be9SPPJnMs2uM8MSfT-_ZHsbfoDBW3Z4F91gojZj1RfwVXKQSXKElHbBc_qS-rOQ_YFoNh7NYEafvgBMYcPraoSjIW2pH45iXAjaI8Ez1CHFKnasfQh2yj0dzix0/s1600/ChefZo-5242.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzU6M-aJPrtLT0B8M-be9SPPJnMs2uM8MSfT-_ZHsbfoDBW3Z4F91gojZj1RfwVXKQSXKElHbBc_qS-rOQ_YFoNh7NYEafvgBMYcPraoSjIW2pH45iXAjaI8Ez1CHFKnasfQh2yj0dzix0/s400/ChefZo-5242.jpg" alt="" id="BLOGGER_PHOTO_ID_5569173586689994994" border="0" /></a></span><span style="font-family:verdana;font-size:85%;">when i heard that the studio was lit, the only thing that made sense to do was cook and document! friend/colleague <a href="http://www.melaniemcleanphoto.com/Melanie_McLean_Photography/Home/Home.html">mel</a> was generous enough to host and shoot this shindig. and what a shindig it was. i was *pleasantly* surprised to be introduced to this social network that resides in jersey city. as i cooked, a number of friends drifted in and out and soon enough the 6 of us were sitting down to a feast. the feast was a combination of the impressively vast amount of food mel had on supply and a few supplemental materials we picked up at the local deli. on the menu: <a href="http://en.wikipedia.org/wiki/Arepa">arepas</a>, guacamole, pico de gallo, eggs, bloody marys and flourless chocolate cake.</span><br /><span style="font-family:verdana;font-size:85%;"><br /></span><span style="font-family:verdana;font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL6il8fGswXWJcFEq9aQQDX0u9CnwkgjpVdZkQReSReGA2xKyVZglFSt7wQ4QHZZ-OUq2TWcaj1m6KOrvgb98AE_XixC7EjwbA4H9eWBP79S-m28BXMz3p7vQpwaZeX24FXsPMFrHf0sNk/s1600/ChefZo-5301.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 253px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL6il8fGswXWJcFEq9aQQDX0u9CnwkgjpVdZkQReSReGA2xKyVZglFSt7wQ4QHZZ-OUq2TWcaj1m6KOrvgb98AE_XixC7EjwbA4H9eWBP79S-m28BXMz3p7vQpwaZeX24FXsPMFrHf0sNk/s400/ChefZo-5301.jpg" alt="" id="BLOGGER_PHOTO_ID_5569175556808082114" border="0" /></a></span><span style="font-family:verdana;font-size:85%;">let's talk about flours. you've got to have arepa flour, not cornmeal or other corn based flour substances. look at your local latino market or the latino section of large supermarkets. it's pretty common.<br /><br /></span><span style="font-size:85%;"> </span><span style="font-family: verdana;font-size:85%;" ><span style="font-weight: bold; color: rgb(51, 153, 153);">arepas with eggs, guacamole and pico</span></span><span style="font-family: verdana;font-size:85%;" ><br /></span><span style="font-size:85%;"> <span style="font-family:verdana;"><br />make the </span><span style="font-weight: bold; color: rgb(51, 153, 153);font-family:verdana;" >arepas</span><span style="font-family:verdana;">:</span> </span><ul style="font-family:verdana;"><li style="font-family: verdana;"><span style="font-size:78%;">once you have <a href="http://www.mesamexicanfoods.com/market/shop.php/harina-pan-white-corn-flour/p_102.html">arepa flour</a>, just follow the directions on the package. it will be a simple mix of the flour, pinch of salt and warm water. i suggest adding some grated cheese at this point...</span></li><li><span style="font-size:85%;"><span style="font-size:78%;"><span style="font-family:verdana;">flatten a small handful of dough in the palms of your hands, and fry on the stove top in a decent amount of heated oil until browned on both sides.</span></span><br /></span></li></ul><span style="font-family: verdana;font-size:85%;" > </span><span style="font-size:85%;"><span style="font-family:verdana;">make the </span><span style="font-weight: bold; color: rgb(51, 153, 153);font-family:verdana;" >guacamole</span><span style="font-family:verdana;">:</span></span><ul style="font-family: verdana;font-family:verdana;" ><li><span style="font-size:78%;">2 avocados</span></li><li><span style="font-size:78%;">1 small tomato, finely chopped<br /></span></li><li><span style="font-size:78%;">1/2 small red onion, finely chopped</span></li><li><span style="font-size:78%;">2 tablespoons cilantro, chopped</span></li><li><span style="font-size:78%;">1 jalapeno, finely chopped (optional)<br /></span></li><li><span style="font-size:78%;">juice from 1 lime<br /></span></li><li><span style="font-size:78%;">salt and pepper</span></li></ul><ul style="font-family: verdana;"><li><span style="font-size:78%;">mash the avocados with a fork and add salt to taste</span></li><li><span style="font-size:78%;">add tomatoes, red onion, jalapeno, cilantro and lime juice. mix well.</span></li></ul><span style="font-size:85%;"><span style="font-family:verdana;">make the </span><span style="font-weight: bold; color: rgb(51, 153, 153);font-family:verdana;" >pico de gallo</span><span style="font-family:verdana;">:</span></span><span style="font-family: verdana;font-size:85%;" > </span><ul style="font-family: verdana;"><li><span style="font-size:78%;">2 tomatoes, chopped<br /></span></li><li><span style="font-size:78%;">1/2 small red onion, finely chopped</span></li><li><span style="font-size:78%;">small handful cilantro, chopped</span></li><li><span style="font-size:78%;">juice from 1-2 limes</span></li><li><span style="font-size:78%;">salt and pepper<br /></span></li><li><span style="font-size:78%;">1/2 jalapeno, finely chopped</span></li></ul><ul style="font-family: verdana;"><li><span style="font-size:78%;">combine all ingredients in a bowl, allow to sit for a few minutes. you might want to add a tiny drizzle of olive oil...</span></li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYEbJ6X73vFz_pd8tFLoMXROxDKF8MkROfBF95Zx0lD7mFs6gny-OTlCEjQIUVL4M25Nx14Onmnk4TB_36oa-NERrjdMzqrPRCoE9ePT5IK0mYs2iJJiVutUWXvlcV6RJSk1gxzxr1w7iU/s1600/ChefZo-5228.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYEbJ6X73vFz_pd8tFLoMXROxDKF8MkROfBF95Zx0lD7mFs6gny-OTlCEjQIUVL4M25Nx14Onmnk4TB_36oa-NERrjdMzqrPRCoE9ePT5IK0mYs2iJJiVutUWXvlcV6RJSk1gxzxr1w7iU/s400/ChefZo-5228.jpg" alt="" id="BLOGGER_PHOTO_ID_5578947537614401298" border="0" /></a><br /><span style="font-family: verdana;font-size:85%;" >once you have the components (arepas, guacamole, pico) i suggest layering them with over easy eggs. and more cheese.<br /><br /><span style="font-weight: bold; color: rgb(153, 51, 153);">flourless chocolate cake</span><br />from <a href="http://www.epicurious.com/recipes/food/views/Flourless-Chocolate-Cake-with-Chocolate-Glaze-5872">epicurious</a><br /><br />my general rule: the simpler the recipe, the better. nothing fancy required. it's a little bit of a labor of love but totally worth the effort and will blow everyone away. </span><ul style="font-family: verdana;"><li class="ingredient"><span style="font-size:78%;">12 ozs bittersweet (not unsweetened) or semisweet chocolate, chopped</span></li><li class="ingredient"><span style="font-size:78%;">3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces</span></li><li class="ingredient"><span style="font-size:78%;">6 large eggs, separated</span></li><li class="ingredient"><span style="font-size:78%;">12 tablespoons sugar</span></li><li class="ingredient"><span style="font-size:78%;">2 teaspoons vanilla extract</span></li></ul><ul style="font-family: verdana;"><li><span style="font-size:78%;">preheat oven to 350°F. butter 9-inch-diameter springform pan. line bottom of pan with parchment paper or waxed paper; butter paper. wrap outside of pan with foil.<br /></span></li><li><span style="font-size:78%;">stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. remove from heat. cool to lukewarm, stirring often.</span></li><li><span style="font-size:78%;">using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes.<br /></span></li><li><span style="font-size:78%;">fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract.<br /></span></li><li><span style="font-size:78%;">using clean dry beaters, beat egg whites in another large bowl until soft peaks form. gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form.<br /></span></li><li><span style="font-size:78%;">fold whites into chocolate mixture in 3 additions. pour batter into prepared pan. </span></li><li><span style="font-size:78%;">bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. cool cake in pan on rack (cake will fall).</span></li><li><span style="font-size:78%;">using small knife, cut around pan sides to loosen cake. remove pan sides. place 9-inch-diameter tart pan bottom or cardboard round atop cake. invert cake onto tart pan bottom. peel off parchment paper. </span></li></ul><span style="font-size:85%;"><span style="font-family:verdana;">or, just make this cake in whatever buttered pan you have. it might not be as beautiful but will be absolutely delicious. and this cake definitely does not require a glaze. i recommend a nice sprinkle of powdered sugar.</span><br /></span>go go zohttp://www.blogger.com/profile/13126126163419007409noreply@blogger.com0tag:blogger.com,1999:blog-7126605979683444839.post-5920048647619839012011-01-19T21:40:00.001-05:002011-01-19T21:41:46.804-05:00as a jew, i know how to fry<span style="font-size:85%;"><span style="font-family:verdana;">subtitle: happy hannukah! i mean, chinese new year</span> <span style="font-family:verdana;"><br /><br />subtitle II: i told you i was behind on my posts<br /><br /></span><span style="font-size:85%;"><span style="font-family:verdana;"><span style="font-size:85%;"><span style="font-family:verdana;"><span style="font-size:85%;"><span style="font-size:85%;"><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4knwdREGX7UtMeKhwfZNDc9FuSmCvfadnvJfRQC9qwkOwp2c-5PeOy5eq5nYAOqLm-8xQzSRWjGZil87FddNooBbXNELgKX_nJpPvAU7ZJLp0BNCrvo2ItRR5N4LH3xv5AbLHQ_tKuqk_/s1600/IMG_3038.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4knwdREGX7UtMeKhwfZNDc9FuSmCvfadnvJfRQC9qwkOwp2c-5PeOy5eq5nYAOqLm-8xQzSRWjGZil87FddNooBbXNELgKX_nJpPvAU7ZJLp0BNCrvo2ItRR5N4LH3xv5AbLHQ_tKuqk_/s400/IMG_3038.JPG" alt="" id="BLOGGER_PHOTO_ID_5546628029924025378" border="0" /></a></span></span></span></span></span></span><span style="font-family:verdana;">the moment my dad realized i had surpassed a good deal of his cooking knowledge took place one hannukah, a couple of years ago. to be fair, the man taught me a great deal of what i know re: food. that is until i took an uncanny liking to watching the food network. then there were the food memoirs. and spending all of my cash eating out...<br /><br />we were discussing one of the Great Debates: <a href="http://gogozoe.blogspot.com/2009/12/winter-solstice-celebration.html">latke making</a>. in fact, i'm pretty sure we have the exact same conversation every year. but let's pretend that the first one took place about five years ago, when i took on the task for the first time. the conversation probably included the issue of hand grating potatoes and how to keep them from oxidizing once they're shredded (place in cold water, then squeeze out when you're ready to use). more recent conversations included frying oils. my dad was shocked when i e<span style="font-family:verdana;">xplained that the reason you had to fry in canola oil was because the smoke point was higher than that of olive oil.</span></span></span><span style="font-size:85%;"><br /><br /><span style="font-family:verdana;">this year i wanted to do something a little different. so i made a combination of potato and sweet potato latkes. and i threw in some chopped parsley for good measure. okay, so these weren't leaps and bounds, but a slight variation made me confident we'd still have something good to eat and i'd simultaneously get the satisfaction of trying something a wee bit different.<br /><br />the lesson here is that you can use a variety of different vegetables to fry up something delicious. latke, <a href="http://gogozoe.blogspot.com/2009/08/squash-fritters-with-summer-corn-salad.html">fritter</a>, call it what you will. squash, <a href="http://en.wikipedia.org/wiki/Root_vegetable">root vegetable</a>, <a href="http://en.wikipedia.org/wiki/Pome">pome</a>, </span></span><span style="font-size:85%;"><span style="font-family:verdana;">it's all going to taste delicious. a few general guidelines:</span></span><br /><ul><li><span style="font-size:85%;"><span style="font-family:verdana;">grate your ingredients. you want everything to be the same size/shred.</span></span><br /></li><li><span style="font-size:85%;"><span style="font-family:verdana;">use an oil with a high <a href="http://en.wikipedia.org/wiki/Smoke_point">smoke point</a>! (canola, peanut, safflower, or sunflower will work)<br /></span></span></li><li><span style="font-size:85%;"><span style="font-family:verdana;">don't skimp on the oil. not only do you need to entirely cover the bottom of the pan but the oil should make its way up the sides a bit.<br /></span></span></li><li><span style="font-size:85%;"><span style="font-family:verdana;">make sure to heat your oil before frying, or you'll end up with a greasy mess.<br /></span></span></li><li><span style="font-size:85%;"><span style="font-family:verdana;">dry/drain food as much as possible before frying.<br /></span></span></li><li><span style="font-size:85%;"><span style="font-family:verdana;">don't crowd the pan!<br /></span></span></li></ul><span style="font-size:85%;"><span style="font-family:verdana;">happy frying!<br /></span></span>go go zohttp://www.blogger.com/profile/13126126163419007409noreply@blogger.com1tag:blogger.com,1999:blog-7126605979683444839.post-26244783208626387872011-01-11T20:57:00.005-05:002011-01-11T20:59:51.566-05:00solstice brunch<span style="font-family: verdana;font-family:verdana;font-size:85%;" >subtitle: continuing the backwards holiday march<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjPzUc9xfGavsblCxbO-gJYTUau3d9vZczIi24WrwzmEQuO9LY0rVXZFoi-XURCVZqU01brAkWt0eJvX0RaLlXsmn1hS0O82TDUfmSiMK1CLk3CAPGlvRKC1hPXeIitgVlVlXCSBgx6NKV/s1600/IMG_3047.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjPzUc9xfGavsblCxbO-gJYTUau3d9vZczIi24WrwzmEQuO9LY0rVXZFoi-XURCVZqU01brAkWt0eJvX0RaLlXsmn1hS0O82TDUfmSiMK1CLk3CAPGlvRKC1hPXeIitgVlVlXCSBgx6NKV/s400/IMG_3047.JPG" alt="" id="BLOGGER_PHOTO_ID_5557668169256202642" border="0" /></a><br />this particular brunch was made specifically for solstice (part II) but there's no reason it wouldn't work for any other time--special occasion or not. an indulgent king crab leg meal the night before yielded many more leftovers than we thought possible. the perfect thing to pair with those leftovers? eggs! well, eggs and quite a number of other things. hence the necessary trip to whole foods. the shopping trip left us with ingredients for the following: crab quesadillas with guacamole and eggs and a citrus fruit salad.<br /><br />i love citrus, so this salad gives it something a little bit extra but pretty much just hangs onto the integrity of the fruit. and it's incredibly festive. to make it even better, you really can't go wrong with crab, cheese, guacamole and eggs. it's a match made in heaven (the perfect thing to share).<br /><br /><span style="font-weight: bold; color: rgb(153, 51, 153);">citrus salad</span> </span><ul style="font-family: verdana;"><li><span style="font-size:78%;">a mix of citrus (we used grapefruits, navel <a href="http://localfoods.about.com/od/winter/tp/orangetypes.htm">oranges</a> and blood oranges), <a href="http://www.youtube.com/watch?v=BqXoEEA0fuI">segmented</a></span></li><li><span style="font-size:78%;">honey</span></li><li><span style="font-size:78%;">chopped mint</span></li><li><span style="font-size:78%;">champagne vinegar (champagne)<br /></span></li></ul><ul style="font-family: verdana;"><li><span style="font-size:78%;">whisk together honey, mint and vinegar. start with about a tablespoon of each and adjust to taste.</span></li><li><span style="font-size:85%;"><span style="font-size:78%;">mix with citrus.</span><br /></span></li></ul><span style="font-family: verdana; font-weight: bold; color: rgb(51, 153, 153);font-family:verdana;font-size:85%;" >crab quesadilla with guacamaole and eggs</span><span style="font-family: verdana;font-size:85%;" > </span><ul style="font-family: verdana;"><li><span style="font-size:78%;">eggs<br /></span></li><li><span style="font-size:78%;">2 corn tortillas per quesadilla<br /></span></li><li><span style="font-size:78%;">small handful of cheese per quesadilla (something mild), grated<br /></span></li><li><span style="font-size:78%;">crabmeat<br /></span></li><li><span style="font-size:78%;">2 avocados<br /></span></li><li><span style="font-size:78%;">1 small tomato, finely chopped<br /></span></li><li><span style="font-size:78%;">1/2 small red onion, finely chopped</span></li><li><span style="font-size:78%;">2 tablespoons cilantro, chopped</span></li><li><span style="font-size:78%;">1 jalapeno, finely chopped (optional)<br /></span></li><li><span style="font-size:78%;">juice from 1 lime<br /></span></li><li><span style="font-size:78%;">salt and pepper</span></li></ul><ul style="font-family: verdana;"><li><span style="font-size:78%;">make the guacamole: mash the avocados and add salt to taste. add tomatoes, red onion, jalapeno, cilantro and lime juice. mix well.</span></li><li><span style="font-size:78%;">heat both sides of the tortillas in a pan. once warmed, put cheese and crab in between tortillas and heat until cheese melts and tortillas brown. keep warm while you make the eggs.</span></li><li><span style="font-size:78%;">make eggs any way you like (i prefer over easy)</span></li><li><span style="font-size:78%;"><span style="font-size:78%;">assemble: place quesadilla on a plate. top with guacamole then eggs.</span><br /></span></li></ul><span style="font-family: verdana;font-size:85%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiafw6cBq9rlZ-xh0baZpxUxuhDZkp2ZyvPELXEJ-oq2tdTrjWBJ-XkO6428XmlSu7GFOn0QDlLJ0Ct_ihR0LKn47mzw0U1inRsRR4aqixVR2EXKORb6o9mQ1R4aw4P1k3k5lyZtiRVXib4/s1600/IMG_3044.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiafw6cBq9rlZ-xh0baZpxUxuhDZkp2ZyvPELXEJ-oq2tdTrjWBJ-XkO6428XmlSu7GFOn0QDlLJ0Ct_ihR0LKn47mzw0U1inRsRR4aqixVR2EXKORb6o9mQ1R4aw4P1k3k5lyZtiRVXib4/s400/IMG_3044.JPG" alt="" id="BLOGGER_PHOTO_ID_5557668161137194770" border="0" /></a></span><span style="font-family: verdana;font-size:85%;" ><br /></span>go go zohttp://www.blogger.com/profile/13126126163419007409noreply@blogger.com0tag:blogger.com,1999:blog-7126605979683444839.post-1614715672133178932011-01-05T20:44:00.004-05:002011-01-05T20:46:21.068-05:00a new year's built for two<span style="font-family: verdana;font-family:verdana;font-size:85%;" >seeing as i'm so behind on these holiday posts, we'll just work our way back from most recent back to, well, thanksgiving. that puts us at new year's. welcome to go go zo. no rules.<br /><br />so this comprises my meal with friend number 2 during our lovely new year's eve in. it's the best excuse to spend an outrageous amount on groceries and not have an ounce of guilt about it. not to mention the 6 bottles of bubbly we purchased in preparation...</span><span style="font-family: verdana;font-size:85%;" >for the record, we did not drink them all. and even if we did, i'm not condoning binge drinking. HOWEVER, like i said, perfect excuse.<br /><br />the menu!:</span><span style="font-family: verdana;font-family:verdana;font-size:85%;" ><br /><br /></span><div style="text-align: center; font-family: verdana;font-family:verdana;"><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSYQ7FOdG8IUmu9FwQGoLcGm7HqyCNMk8zixy6-x27ehSUs1iv-uKvjIilGMzZe1uksCHTuEtehNasGFZ4Dg3y8LJ-X1sWkaxHOF6udsQO2viRC1wkW14owHfcYfWxWzAsZMTgO6dcQS8M/s1600/IMG_3050.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSYQ7FOdG8IUmu9FwQGoLcGm7HqyCNMk8zixy6-x27ehSUs1iv-uKvjIilGMzZe1uksCHTuEtehNasGFZ4Dg3y8LJ-X1sWkaxHOF6udsQO2viRC1wkW14owHfcYfWxWzAsZMTgO6dcQS8M/s400/IMG_3050.JPG" alt="" id="BLOGGER_PHOTO_ID_5557669729445541298" border="0" /></a><br />i think friend 2 dubbed this: scallop surprise. she's usually better with words...<br />aka <span style="font-weight: bold; color: rgb(153, 51, 153);">scallops with blood orange and fennel salad<br /></span><br /></span><div style="text-align: left;"><span style="font-size:85%;">adapted from <a href="http://gogozoe.blogspot.com/2010/04/weeknight-dinner-seared-scallops-with.html">a different scallop project</a>, </span><span style="font-size:85%;">this version uses blood oranges. there's nothing not to like and it's incredibly easy to make.<br /></span><ul><li><span style="font-size:78%;">olive oil</span></li><li><span style="font-size:78%;">2-4 sea scallops (depending how hungry you are)<br /></span></li><li><span style="font-size:78%;">1 small fennel bulb, thinly sliced</span></li><li><span style="font-size:78%;">1 large shallot, thinly sliced</span></li><li><span style="font-size:78%;">zest from 1 lemon</span></li><li><span style="font-size:78%;">1 blood orange, zested, then segmented</span></li><li><span style="font-size:78%;">juice of 2 blood oranges</span></li><li><span style="font-size:78%;">2 tablespoons champagne (in the spirit of the evening), you could also use white wine and/or chicken stock</span></li><li><span style="font-size:78%;">1 tablespoon or 2 of chopped parsley</span></li><li><span style="font-size:78%;">salt and pepper<br /></span></li></ul></div><div style="text-align: left;"><ul><li><span style="font-size:78%;">slice the fennel and toss with a little bit of parsley and orange juice</span></li><li><span style="font-size:78%;">sear the scallops: first make sure they are dry by patting with a paper towel then season with salt and pepper. heat a couple of tablespoons of oil in a pan over medium high heat and when the oil is hot (don't jump ahead here!) add the scallops to the pan. brown on each side; this only takes a few minutes. remove from the pan and set aside</span></li><li><span style="font-size:78%;">add another tablespoon of oil to the pan, then the shallots. cook the shallots until soft</span></li><li><span style="font-size:78%;">deglaze the pan: add champagne, citrus juice and zest to the pan, and stir with a wooden spoon, scraping the bottom to release the scallop bits. allow this mixture to come to a boil and then reduce for a few minutes</span></li><li><span style="font-size:78%;">add the parsley to the pan, stir, and add the scallops for a minute to warm</span></li><li><span style="font-size:78%;">serve scallops on a bed of fennel and blood orange slices</span></li><li><span style="font-size:78%;">serves 2<br /></span></li></ul></div><span style="font-size:85%;"><br /></span></div><div style="text-align: center; font-family: verdana;font-family:verdana;"><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgybYx5F5wJxC53M3dp4vsvrRHpMhH3tjKP7k3YScJLShMBmB7mo2Rphed3sRq7fBYZ_WhtJ2-mHQb1UOywlxSIRhdq5Ap04UagDGKWtPgGzuSz1Ycul1pXH6riCLpZyVMyKkSmZ7z_hwsf/s1600/IMG_3048.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgybYx5F5wJxC53M3dp4vsvrRHpMhH3tjKP7k3YScJLShMBmB7mo2Rphed3sRq7fBYZ_WhtJ2-mHQb1UOywlxSIRhdq5Ap04UagDGKWtPgGzuSz1Ycul1pXH6riCLpZyVMyKkSmZ7z_hwsf/s400/IMG_3048.JPG" alt="" id="BLOGGER_PHOTO_ID_5557669725204523746" border="0" /></a><br /><span style="color: rgb(153, 51, 153); font-weight: bold;">sauteed shitake mushrooms</span><br /><br /></span><div style="text-align: left;"><span style="font-size:85%;">in the spirit of <a href="http://en.wikipedia.org/wiki/Julia_Child">julia</a>, DON'T CROWD THE MUSHROOMS! the key here is lots of butter, lots of salt and giving the shrooms room to do their thing.<br /></span><ul><li><span style="font-size:78%;">shitake mushrooms, sliced thinly<br /></span></li><li><span style="font-size:78%;">butter</span></li><li><span style="font-size:78%;">salt</span></li><li><span style="font-size:78%;">champagne (or you could use sherry)</span></li></ul><ul><li><span style="font-size:78%;">heat a couple of tablespoons of butter in a large pan.</span></li><li><span style="font-size:78%;">add mushrooms (you might have to do in batches, with more butter for each batch). they should not overlap. important! once you place them into the pan, DO NOT TOUCH! let them hang out (brown) and then AND ONLY THEN, flip them and brown on other side.</span></li><li><span style="font-size:78%;">remove from heat, add a splash of your alcohol of choice and let the alcohol cook off.</span></li><li><span style="font-size:78%;">enjoy plain, or use as a garnish (soup, salad, you name it.)<br /></span></li></ul></div><span style="font-size:85%;"><br /></span></div><div style="text-align: center; font-family: verdana;font-family:verdana;"><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvXO8nqnn4hFlqNcgsyXfsFHDwb8sRkRSnoQUr6SJxZ0V2KGj6lWQydyjLlWtypNVVgpfGQV17CkDG4NfCWtUcFoTRxQRO-ha8at26104YfKquRR9i_opu1NEY4exB5S_9bRZlB7tTOfsH/s1600/IMG_3051.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvXO8nqnn4hFlqNcgsyXfsFHDwb8sRkRSnoQUr6SJxZ0V2KGj6lWQydyjLlWtypNVVgpfGQV17CkDG4NfCWtUcFoTRxQRO-ha8at26104YfKquRR9i_opu1NEY4exB5S_9bRZlB7tTOfsH/s400/IMG_3051.JPG" alt="" id="BLOGGER_PHOTO_ID_5557669736675563778" border="0" /></a><br /><span style="color: rgb(153, 51, 153); font-weight: bold;">lobster pasta</span><br /><br /></span><div style="text-align: left;"><span style="font-size:85%;">in the spirit of the night, we had to go lobster. you could also do this with crab, or even shrimp for a less expensive option. this pasta is delicious and cheesy.</span><br /></div><ul style="text-align: left;"><li><span style="font-size:78%;">1/2 lb linguine</span></li><li><span style="font-size:78%;">1 lobster tail with shell (about 1/4 lb)</span></li><li><span style="font-size:78%;">a few shitake mushroom stems<br /></span></li><li><span style="font-size:78%;">butter</span></li><li><span style="font-size:78%;">olive oil</span></li><li><span style="font-size:78%;">salt and pepper<br /></span></li><li><span style="font-size:78%;">2-3 cloves chopped garlic garlic</span></li><li><span style="font-size:78%;">2 tablespoons chopped parsley</span></li><li><span style="font-size:78%;">cheese! we went with a goat gouda. let's say about a cup.<br /></span></li><li><span style="font-size:78%;">parmesean cheese</span></li><li><span style="font-size:78%;">juice from 1 lemon<br /></span></li></ul></div><ul><li style="font-family: verdana;"><span style="font-size:78%;">sautee or boil lobster tail until almost cooked through.</span></li><li style="font-family: verdana;"><span style="font-size:78%;">remove meat from shell and cut into bite-sized pieces.<br /></span></li><li style="font-family: verdana;"><span style="font-size:78%;">place lobster shell, shitake stems and some salt in small pot of water and simmer to reduce.<br /></span></li><li style="font-family: verdana;"><span style="font-size:78%;">in the meantime, cook pasta.<br /></span></li><li style="font-family: verdana;"><span style="font-size:78%;">heat some olive oil and butter in a large pan. add garlic and cook until softened. add cheese and stir. when stock reduces add some of it to the pan. add lobster meat and finish cooking. add parsley and lemon juice. stir again to combine.<br /></span></li><li style="font-family: verdana;"><span style="font-size:78%;">add pasta to sauce, add some parmesean cheese and stir.<br /></span></li><li><span style="font-family: verdana;font-size:78%;" >serves 2</span><br /></li></ul>go go zohttp://www.blogger.com/profile/13126126163419007409noreply@blogger.com2tag:blogger.com,1999:blog-7126605979683444839.post-82205916320417512612010-12-12T22:47:00.003-05:002010-12-12T22:48:18.467-05:00ile flottante<span style="font-size:85%;"> </span><div style="text-align: center;"><span style="font-size:85%;"><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYB2S9qZYsjsKXR_3YFrw591vmG1zUYl_UCfQZ55Q61326SlwIzJjqlnaurQPGsdwlVVcfs5r1H7gmnOqd92i-auCz9LMfXC-JebuoAclEOTBbv3FHlOJVnyL-dJiqnXddychR8bHh5rl2/s1600/IMG_0297.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYB2S9qZYsjsKXR_3YFrw591vmG1zUYl_UCfQZ55Q61326SlwIzJjqlnaurQPGsdwlVVcfs5r1H7gmnOqd92i-auCz9LMfXC-JebuoAclEOTBbv3FHlOJVnyL-dJiqnXddychR8bHh5rl2/s400/IMG_0297.JPG" alt="" id="BLOGGER_PHOTO_ID_5546619758834566658" border="0" /></a></span><span style="font-size:85%;"><span style="font-size:78%;">ile flottante at flo nice</span></span><br /><br /></div><span style="font-size:85%;"> <span style="font-family:verdana;">i have to admit that i've maintained somewhat of a vendetta against french food most of my life. many of you will be happy to hear that this opinion was shattered during a trip to nice a couple of years ago...yes, a couple of years ago. i have been waiting that long to write this particular entry.</span> <span style="font-family:verdana;">i discovered something there so special, unique and fun that i felt i had to find a version of this dish stateside before i could write and share it. because what fun would it be if you had to travel to france to experience it for yourself? okay, maybe i'll take that one back...</span> <span style="font-family:verdana;"><br /><br />imagine this: you walk into a large </span><a style="font-family: verdana;" href="http://www.flonice.com/">restaurant</a><span style="font-family:verdana;"> to the sight of an army of waiters, half of them with one arm lifted high above their head with a white bowl perched on top. in each bowl is a giant white glowing orb. i might as well have yelped like a small child and asked the first person i could find what THAT was. then i not-so-patiently sat through an entire (glorious) meal, waiting until the moment i could experience the magic orb in all its glory.</span> <span style="font-family:verdana;"><br /><br />ILE FLOTTANTE!</span> <span style="font-family:verdana;">essentially, this dessert is a meringue ball/cube/other shape floating in a bowl of <a href="http://en.wikipedia.org/wiki/Cr%C3%A8me_anglaise">creme anglaise</a>. yum. but as you can see, the presentation is quite remarkable. especially when you have a giant ball of meringue in front of you that is practically as large as your face. if you're headed across the atlantic, i'd recommend the version at <a href="http://www.flobrasseries.com/brasseries/">flo brasserie</a>. but as for the rest of us, a similar version (although not quite as grand in appearance--i promise it makes up for it in taste), can be found at <a href="http://www.bouchonbistro.com/">bouchon</a>.<br /><br /></span> </span><div style="text-align: center; font-family: verdana;"><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQvlcraEAqrilCuHJyA_fA_LGJzdY-EWFowTdK41Smd78DvZfPhrkHmQSl6GKmfrLlhERLcIeu0wLPPEygKjlPJgYXOlirfhf_6imeqrtoDQKKGX4iER8antDwBeMHo1brdYG-HbqdL7L9/s1600/IMG_2993.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQvlcraEAqrilCuHJyA_fA_LGJzdY-EWFowTdK41Smd78DvZfPhrkHmQSl6GKmfrLlhERLcIeu0wLPPEygKjlPJgYXOlirfhf_6imeqrtoDQKKGX4iER8antDwBeMHo1brdYG-HbqdL7L9/s400/IMG_2993.JPG" alt="" id="BLOGGER_PHOTO_ID_5546619462473900450" border="0" /></a></span><span style="font-size:85%;"><span style="font-size:78%;">ile flottante at bouchon in las vegas</span><br /><br /></span></div><span style="font-family: verdana;font-size:85%;" >for all practical purposes, let's discuss the actual flavor makeup of our good ol' u.s. of a location. bouchon's version was a little different because the meringue had a bit of a denser consistency which made the taste a little richer. </span><span style="font-family: verdana;font-size:85%;" > the winner here was the salty carmel sauce drizzled on top. good thing they provide you with an entire dish of it (and not just what's drizzled on top). momma zo and i practically drank the rest of it. seriously dangerous. in the best way possible of course...<br /></span>go go zohttp://www.blogger.com/profile/13126126163419007409noreply@blogger.com2tag:blogger.com,1999:blog-7126605979683444839.post-23062546953780825932010-12-06T22:30:00.005-05:002010-12-06T22:34:05.084-05:00chocolate pecan pie with bourbon<span style="font-family: verdana;font-size:85%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiT6uKw5zkCE1UowaCW1f1XOV2hAGFTd8nCR-hzXEStX10kaetA7zqYsSOYGHqx00lB4SjVU4Ez6-G47CwaZu8EiXYSxTOsGJ07wspCCGNOX0OZWjIpoGPajqcDZbpaEQTh4A_rbLUuiMz/s1600/IMG_3018.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiT6uKw5zkCE1UowaCW1f1XOV2hAGFTd8nCR-hzXEStX10kaetA7zqYsSOYGHqx00lB4SjVU4Ez6-G47CwaZu8EiXYSxTOsGJ07wspCCGNOX0OZWjIpoGPajqcDZbpaEQTh4A_rbLUuiMz/s400/IMG_3018.JPG" alt="" id="BLOGGER_PHOTO_ID_5546626754891774386" border="0" /></a>for some, the holiday season and pie are synonymous. i can't say that i'm a huge fan of either (holidays=winter, why have pie when you can have cake or ice cream?) but thanksgiving and pecan pie break these boundaries for me.<br /><br />when a dear friend was in charge of the pecan pie for thanksgiving dinner, she openly accommodated the idea of a bourbon and chocolate tweak. i mean, seriously, BOURBON AND CHOCOLATE, what's not to like??!! seeing as we had maaaany other dishes to cook, we did not make our own pie crust. go ahead, get mad. but we did make the most important part (the bourbon and chocolate...catching on here?) we bought a gluten-free crust from whole foods. which really wasn't half bad.<br /><br />don't be fooled, this pie would be good at any time of year.<br /><br /><span style="font-weight: bold; color: rgb(153, 51, 153);">chocolate pecan pie with bourbon</span> </span><div style="font-family: verdana;"><div><span style="font-size:85%;">from food & wine</span><br /><br /><span style="font-size:78%;">crust (if you feel you have the time for this)<br /></span></div><div><ul><li><span style="font-size:78%;">1 1/4 cups flour-substance</span></li><li><span style="font-size:78%;">2 teaspoons sugar</span></li><li><span style="font-size:78%;">1/4 teaspoon salt</span></li><li><span style="font-size:78%;">1 stick (4 ounces) cold unsalted butter, cut into pieces</span></li><li><span style="font-size:78%;">1/4 cup ice water<br /></span></li></ul></div><div><span style="font-size:78%;">filling (this is the good stuff)<br /></span></div><div><ul><li><span style="font-size:78%;">2 cups (about 7 ounces) pecans</span></li><li><span style="font-size:78%;">3 large eggs</span></li><li><span style="font-size:78%;">3/4 cup dark brown sugar</span></li><li><span style="font-size:78%;">2/3 cup light corn syrup</span></li><li><span style="font-size:78%;">1 teaspoon pure vanilla extract</span></li><li><span style="font-size:78%;">2 tablespoons unsalted butter, melted</span></li><li><span style="font-size:78%;">3 tablespoons bourbon</span></li><li><span style="font-size:78%;">1/2 teaspoon salt</span></li><li><span style="font-size:78%;">3/4 cup semisweet or bittersweet chocolate chips</span></li></ul></div><div><ul><li><span style="font-size:78%;">make the crust: in a food processor, pulse the flour with the sugar and salt. add the butter and pulse until the mixture resembles coarse meal. transfer to a bowl and stir in the ice water. knead the dough 2 or 3 times on a lightly floured surface and pat into a disk. wrap in plastic and refrigerate for at least 30 minutes.</span></li><li><span style="font-size:78%;">on a lightly floured surface, roll out the dough to a 12-inch round. fit the dough into a 9-inch glass pie plate. trim the overhang to 1/2 inch, fold the edge under itself and crimp decoratively. refrigerate until firm.</span></li></ul></div><div><ul><li><span style="font-size:78%;">make the filling: preheat the oven to 375°. toast the pecans on a baking sheet for about 8 minutes, or until fragrant; coarsely chop.<br /></span></li><li><span style="font-size:78%;">in a large bowl, whisk the eggs with the brown sugar, corn syrup, vanilla, melted butter, bourbon and salt until blended. stir in the pecans and chocolate chips until evenly distributed.</span></li><li><span style="font-size:78%;">pour the filling into the pie shell. bake on the bottom shelf of the oven for about 55 minutes, or until the center of the pie is set.<br /></span></li><li><span style="font-size:78%;">cool for at least 1 hour before serving. (or until you can't stand it any longer)</span></li></ul></div></div>go go zohttp://www.blogger.com/profile/13126126163419007409noreply@blogger.com0tag:blogger.com,1999:blog-7126605979683444839.post-54959421275953331342010-11-21T13:42:00.002-05:002010-11-21T13:43:50.505-05:00mcrib & the broham<a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdcn-qbjbo_-qdpb5Y7jKE-qzlVz5fgNdR-7fF5SuyRFqh73O9hy-r_yD2QsJ-VaqDws4p09UJP3h4kBH-NbIbTsmavgzPqfBJFiMHDyozcrT97TDIS7w1HJpESz9Mo-Mp46fBTxX_CONK/s1600/mcrib.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 234px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdcn-qbjbo_-qdpb5Y7jKE-qzlVz5fgNdR-7fF5SuyRFqh73O9hy-r_yD2QsJ-VaqDws4p09UJP3h4kBH-NbIbTsmavgzPqfBJFiMHDyozcrT97TDIS7w1HJpESz9Mo-Mp46fBTxX_CONK/s400/mcrib.png" alt="" id="BLOGGER_PHOTO_ID_5542074369288881922" border="0" /></a><br /><span style="font-family: verdana;font-size:85%;" >you may have heard the recent mcrib rage. when <a href="http://www.seriouseats.com/2010/10/mcrib-mc-rib-mcdonalds-where-to-find-early-release.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+seriouseatsfeaturesvideos+%28Serious+Eats%29">serious eats wrote about it</a>, i knew there was something to be discussed. so i referred to a conversation the broham and i had last winter, wherein<br />i learned about his mcrib addiction. but before </span><span style="font-family: verdana;font-size:85%;" >i present my first guest author, the broham, with his official mcrib review, i'd like to provide the following conversation excerpt:<br /></span><span style="font-family: verdana;font-size:85%;" ><br /></span><span style="font-family: verdana;font-size:85%;" >bro: Me thinks it might be time to fetch some luncheon </span><div style="font-family: verdana;"><span style="font-size:85%;">ggz: lovely, what's on the menu? </span></div><div style="font-family: verdana;"><span style="font-size:85%;">bro: Mc fucking Rib. I hate myself. </span></div><div style="font-family: verdana;"><span style="font-size:85%;">ggz: ew no noooooooooooo don't do it!!!!!! </span></div><div style="font-family: verdana;"><span style="font-size:85%;">bro: UGH IT’S DELICIOUS </span></div><div style="font-family: verdana;"><span style="font-size:85%;">ggz: seriously mcrib? wtf? </span></div><div style="font-family: verdana;"><span style="font-size:85%;">bro: I know... I KNOW ARGH! </span></div><div style="font-family: verdana;"><span style="font-size:85%;">bro: I know it’s terrible, and I feel bad after I eat it. It’s like a horrible drug. Fucking heroin of the tummy.</span><span style="font-size:85%;"> Fantastic while eating, and afterward...the guilt. BUT I CAN'T STOP DROOLING!!!! Okay, I'm going to get this filth, and I'll be back. </span></div><div style="font-family: verdana;"><span style="font-size:85%;">bro: I shall type a narrative to you of its filth. The very odd, nearly black "barbecue sauce" they put on it... I NEED IT NOW!!!! ARGH ::Leaves.::<br /><br />so without further adieu, i bring you the broham:<br /><br /><span style="font-weight: bold; color: rgb(51, 153, 153);">the broham's mcrib review</span><br /><br />"A boneless pork patty smothered with our tangy sauce, topped with pickles and chopped onions." It sounds innocent enough, but to eat one of these is surely to invite death. It is an unnatural creation brought from the darkest recesses of the McDick's test kitchen. And since the McRib resurfaced I've had four.<br /><br />When you first open the box , you're greeted by a rather depressing sight. The bun usually sits off kilter, and the bright burgundy sauce has smeared inside the box. But they drown the fucking thing in it. Picking it up is something of an exercise in dexterity because when I say "smothered", I mean it. The bun tends to slip around a bit if you aren't careful. Biting into it is a startling sensation, because there is very little texture difference between the bun and the reconstituted pig hooves and ears they call pork. The bun if firm and the meat is spongy. The taste is like a tangy ketchup flavor mixed with a vague and generic "meat" flavor.<br /><br />Each bite is more fantastic that than the last. The "flavor" punctuated by a salty fry or bubbly slurp of Coke (gotta have that value meal). It's a positively suicidal way to enjoy myself for the 15 or 20 minutes it usually takes me to devour it. And how do I know this is so suicidal? Because about 20 minutes after I finish I begin to feel what I describe as the "McBrick." And what is shocking is how true that feels. If you press on my stomach (which I invite you all to do, of course), it actually feels...hard. This is of course a sign that I am going to die within moments. And that's how I feel. And that's how I feel every time. And I'm going to have another. Or maybe I'll learn and stop doing this to myself. Nah.<br /><br />Note: I would like to thank my dear sister for not only allowing me on her blog, but not disowning me.<br /></span><span style="font-size:85%;"><br />double note (p.p.s.): go go zo DOES NOT condone the consumption of the mcrib or anything else golden arches related.<br /><br />p.p.p.s: if you skip the bun, the mcrib is actually wheat-free (alarming, i know)<br /></span></div>go go zohttp://www.blogger.com/profile/13126126163419007409noreply@blogger.com2tag:blogger.com,1999:blog-7126605979683444839.post-43692143996914364192010-11-15T20:47:00.001-05:002010-11-15T23:50:48.888-05:00squash pancakes and pumpkin waffles<span style="font-family: verdana;font-size:85%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCTePVHwHBKsE51aFHEAjlUWMVqCN6lrIDOU4bSkuB0cqhDhWrMLTYNPhUbNhcTgWcHPM9XnEeTNjvExq1VGSQzWLt1PZpgQxkNZVVAuGgqXrFruTioaEXIjLNM71bg5BYSyrOJgWnKn07/s1600/IMG_2794.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCTePVHwHBKsE51aFHEAjlUWMVqCN6lrIDOU4bSkuB0cqhDhWrMLTYNPhUbNhcTgWcHPM9XnEeTNjvExq1VGSQzWLt1PZpgQxkNZVVAuGgqXrFruTioaEXIjLNM71bg5BYSyrOJgWnKn07/s400/IMG_2794.JPG" alt="" id="BLOGGER_PHOTO_ID_5533932689059279346" border="0" /></a><br />i've done the <a href="http://gogozoe.blogspot.com/2009/12/pumpkin-pancakes.html">pumpkin pancake</a> thing before. but for some reason, taking my fresh csa squash and mixing it into a pancake recipe seemed fresher, healthier and more innovative. especially considering it was a winter squash--something that in my mind doesn't automatically belong in a pancake. and i had a squash i need to use. a scenario that tends to be my motivating factor.<br /><br />thanks to a <a href="http://whatscookingamerica.net/squash.htm">squash site</a>, i identified my winter squash as a delicata squash. it resulted in a wonderfully moist pancake with a great texture. the squash was not overwhelming in flavor and provided much more of a desirable consistency than anything else. and it was easy too. i just took my normal pancake recipe, added a freshly roasted and pureed winter squash to the batter and threw in some chopped walnuts for good measure.<br /><br />you want another breakfast squash recipe? and what's that? you don't want healthy-feeling pancakes?<br /><br /></span><span style="font-family: verdana;font-size:85%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHCFz7jjASEuX4iXQ-rKxESDkrU290JMLDGWXAUI_YkOP1_7S9Ma4vxC-bBMP4N9xy0YseIgI_PziZpUQchoNlyWb7JK0MPrMKALtMVHQE5qPrm2CjX_xHGaClkxRbz0VHi6cOoAnzcxlp/s1600/IMG_2797.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHCFz7jjASEuX4iXQ-rKxESDkrU290JMLDGWXAUI_YkOP1_7S9Ma4vxC-bBMP4N9xy0YseIgI_PziZpUQchoNlyWb7JK0MPrMKALtMVHQE5qPrm2CjX_xHGaClkxRbz0VHi6cOoAnzcxlp/s400/IMG_2797.JPG" alt="" id="BLOGGER_PHOTO_ID_5533935884685333298" border="0" /></a></span><span style="font-size:85%;"><br /></span><span style="font-family: verdana;font-size:85%;" >pumpkin waffles (aka <a href="http://gogozoe.blogspot.com/2009/12/pumpkin-pancakes.html">pumpkin pancakes</a> meet <a href="http://gogozoe.blogspot.com/2010/07/summer-waffles.html">waffles</a>)<br /><br />i am confident in saying that the best way to serve these is layered with cheddar cheese (so that it melts) and topped with maple yogurt. yes, you heard me right. now go forth and conquer the cheddar-maple-waffle world that lays before you! or throw that squash you've been saving into your sunday pancake batter.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhspHyUIRpzaoUsZguk63E2Pl0G-jsV00kWP7Q1WJzYsapVYxJKyAZSjM_mVAsRYfhyy4NvNzAD6lZilA30EQoWKVmrLwsS1vWoSu_EhPJ7ChyFNFdIuRgq3Pqc9udqHMBpoDrEi-q36Kjm/s1600/IMG_2796.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhspHyUIRpzaoUsZguk63E2Pl0G-jsV00kWP7Q1WJzYsapVYxJKyAZSjM_mVAsRYfhyy4NvNzAD6lZilA30EQoWKVmrLwsS1vWoSu_EhPJ7ChyFNFdIuRgq3Pqc9udqHMBpoDrEi-q36Kjm/s400/IMG_2796.JPG" alt="" id="BLOGGER_PHOTO_ID_5533935877649287138" border="0" /></a><span style="font-weight: bold; color: rgb(153, 51, 153);">squash pancakes or pumpkin waffles</span><br /><br /><span style="font-size:78%;">because of the similar consistency of squash and pancake or waffle batter, i merely added a cup of squash to a batch of batter. depending on the type of squash you use, you may have to thicken (add more flour) or thin (add more liquids) out the batters. in my case, i used canned pumpkin with the waffles, which left no adjustments. in fact, i added some extra pumpkin without having to adjust anything else. for the pancakes, i added some liquid to the squash to get it to more of a puree, since it was rather thick after roasting.</span><br /><br /></span>go go zohttp://www.blogger.com/profile/13126126163419007409noreply@blogger.com1tag:blogger.com,1999:blog-7126605979683444839.post-18654307695805864532010-10-28T11:08:00.001-04:002010-10-28T11:10:04.156-04:00mercadito's tacos de camarón<span style="font-size:85%;"><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUXoc23WJSz9_9afhJ7vW6UGrkrBelF3cMqHyWdR79VnmL6i4aZqxXdJudAMKIAFy1PsEWkFW374XxjBONwA_pbS7T80Jz6YDGLHIlK8Ktmv7b-7RFb3qTkzOcAwvA1Z0Tbe3MShTlKXe0/s1600/shrimptacos.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUXoc23WJSz9_9afhJ7vW6UGrkrBelF3cMqHyWdR79VnmL6i4aZqxXdJudAMKIAFy1PsEWkFW374XxjBONwA_pbS7T80Jz6YDGLHIlK8Ktmv7b-7RFb3qTkzOcAwvA1Z0Tbe3MShTlKXe0/s400/shrimptacos.JPG" alt="" id="BLOGGER_PHOTO_ID_5530088442172517218" border="0" /></a> <span style="font-family:verdana;">you may know my opinions about </span><a style="font-family: verdana;" href="http://gogozoe.blogspot.com/2009/04/mercadito-happiest-place-on-earth.html">mercadito</a><span style="font-family:verdana;">. so when i received an email about a mercadito "cooking class" i was ecstatic--and demanded friend number 2 join me. <br /><br />when we showed up and saw what was on the menu for the demonstration (not really a cooking class), i got even more excited: mercadito's chipotle shrimp tacos! they're literally one of my 2 choices to order every time i'm there (my other choice is the chicken tacos with crispy manchego and pickled sweet potato. now if only i could get my hands on the recipes for those pickles...)</span> <span style="font-family:verdana;"><br /><br />as for the demonstration, executive chef-owner patricio sandoval was a wonderfully engaging host. he talked and cooked, we ate...all in all a beautiful thing. especially when you consider we walked away stuffed with delicious food (an assortment of tastings of guacamole, ceviche, tacos and dessert aaaaaand a pepino margarita) for $45 AND the recipes to recreate at home--I WIN! ahem. WE win!</span> <span style="font-family:verdana;"> </span> <span style="font-family:verdana;"><br /><br />keep your eyes on the </span><a style="font-family: verdana;" href="http://www.saboresautenticosdemexico.com.mx/index.html">sabores autenticos de mexico website</a><span style="font-family:verdana;"> for upcoming cooking demonstrations and events including mexican restaurant week.</span><br /><br /><span style="font-family:verdana;">a little less exciting than all of this awesomeness was learning the secret of what makes the shrimp tacos so delicious: mounting the sauce. aka adding tons and tons of butter. more specifically, whisking cold butter into the sauce at the end of cooking it. i should have guessed...so, if you're in the mood for something delicious and slightly indulgent, have at it. or on a less-indulgent day, skimp out on the butter (which is what friend number 2 and i did the other day when we finally got around to trying the recipe for ourselves).<br /></span><span style="font-weight: bold; color: rgb(153, 51, 153);font-family:verdana;" ><br />mercadito's tacos de camarón</span><strong style="font-weight: bold; color: rgb(153, 51, 153); font-family: verdana;"></strong><br /><span style="font-family:verdana;">courtesy of patricio sandoval</span> <br /><br /><span style="font-size:78%;"><span style="font-family:verdana;">makes 4 tacos</span> </span></span> <ul style="font-family: verdana;"><li><span style="font-size:78%;">2 tablespoons canola/olive oil blend</span></li><li><span style="font-size:78%;">1 tablespoon garlic, minced</span></li><li><span style="font-size:78%;">3 tablespoons red onion, diced</span></li><li><span style="font-size:78%;">6 ounces marinated shrimp (recipe below)</span></li><li><span style="font-size:78%;">2 teaspoons chipotle puree (we blended <a href="http://www.gourmetsleuth.com/Dictionary/C/Chipotles-in-adobo-sauce-5875.aspx">chipotles in adobo</a>, since they're easiest to find. if you use these, just make sure to taste as you go so that you don't wind up with something that's too hot to eat...)<br /></span></li><li><span style="font-size:78%;">lemon juice to taste</span></li><li><span style="font-size:78%;">2 tablespoons unsalted butter</span></li><li><span style="font-size:78%;">salt to taste</span></li><li><span style="font-size:78%;">4 homemade corn tortillas (ha, whoops, i must have left my homemade tortillas at home...not gonna happen)<br /></span></li><li><span style="font-size:78%;">4 slices avocado</span></li></ul> <ul style="font-family: verdana;"><li><span style="font-size:78%;">heat 2 tablespoons oil in a skillet; sauté 1 tablespoon garlic until brown. add red onion and sauté 30 seconds.</span></li><li><span style="font-size:78%;">add marinated shrimp and cook 1 minute. stir in 2 teaspoons chipotle puree, lemon juice, and butter; season with salt to taste. cook 2 to 4 minutes.</span></li><li><span style="font-size:78%;">heat corn tortillas. top each with shrimp and 1 slice of avocado.</span></li></ul><span style="font-weight: bold;font-size:78%;" ><span style="font-family:verdana;">marinated shrimp</span> </span><ul style="font-family: verdana;"><li><span style="font-size:78%;">6 ounces diced shrimp</span></li><li><span style="font-size:78%;">1/2 can of chipotle peppers (blend chipotle peppers in blender)</span></li><li><span style="font-size:78%;">1 1/2 teaspoons chopped garlic</span></li><li><span style="font-size:78%;">1 tablespoon canola oil</span></li></ul>go go zohttp://www.blogger.com/profile/13126126163419007409noreply@blogger.com0tag:blogger.com,1999:blog-7126605979683444839.post-33965412301023272972010-09-27T22:42:00.000-04:002010-09-27T23:34:32.016-04:00glorified grilled cheese<a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivLkS07xZcYvR3dSvvHUjedZDWuQvcFKnUyVygJKn3yqv2TVK4vPpgWhF6gKTCtEu3LOrVzUwTV2-JH13ZmwLxietSnqBLKSYa473idCBzhp2Hy11rI5ymnj-IfsS0LFWIiW_bxuPlnf4_/s1600/IMG_2747.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivLkS07xZcYvR3dSvvHUjedZDWuQvcFKnUyVygJKn3yqv2TVK4vPpgWhF6gKTCtEu3LOrVzUwTV2-JH13ZmwLxietSnqBLKSYa473idCBzhp2Hy11rI5ymnj-IfsS0LFWIiW_bxuPlnf4_/s400/IMG_2747.JPG" alt="" id="BLOGGER_PHOTO_ID_5519919200961044434" border="0" /></a><span style="font-size:85%;"><span style="font-family:verdana;">when is grilled cheese okay for breakfast? when it has an egg on it! (or all the time). in any case, a wonderfully crusty spelt loaf and aged cheddar were beckoning and i couldn't wait until lunch.</span> <span style="font-family:verdana;"><br /><br />i topped my sandwich (instead of stuffing it) with an egg, heirloom tomato slice and a ginormous basil leaf, because i was really looking for a grilled cheese vehicle and wanted to keep my cheesy goodness purely intact as possible.</span> <br /><br /><span style="font-family:verdana;">if you're gonna go this route (extra toppings or not), there are very few ingredients involved so quality is crucial. i mean it! do no skimp. save your wonder bread and american cheese for something else. and as we transition to the fall season, </span><a style="font-family: verdana;" href="http://nymag.com/restaurants/features/67495/">read up on your heirlooms</a><span style="font-family:verdana;">, if you haven't already. i must say, they were absolutely out of control at the santa monica farmers market a couple of weekends ago.<br /></span></span> <a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE0mBcL9NQYrrVu5QGuoqSEpj7I8-pJkXCBaK7-BVx73mOd_cKaQUIvjwdJen-BjMDK0khjbor6uR8wu-NRVYbIwWFoqYWNEVdlqlIaKacLdlS_ANo7PtFKPx49oT53s-obd2ZwAAqWB0i/s1600/IMG_2748.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE0mBcL9NQYrrVu5QGuoqSEpj7I8-pJkXCBaK7-BVx73mOd_cKaQUIvjwdJen-BjMDK0khjbor6uR8wu-NRVYbIwWFoqYWNEVdlqlIaKacLdlS_ANo7PtFKPx49oT53s-obd2ZwAAqWB0i/s400/IMG_2748.JPG" alt="" id="BLOGGER_PHOTO_ID_5519919208918328546" border="0" /></a> <span style="font-size:85%;"><span style="font-weight: bold; color: rgb(153, 51, 153);font-family:verdana;" >glorified grilled cheese</span></span> <ul style="font-family: verdana;"><li><span style="font-size:78%;">cheese: a nice aged cheddar made me happy<br /></span></li><li><span style="font-size:78%;">bread: crusty, please!<br /></span></li><li><span style="font-size:78%;">nice thick slice of tomato</span></li><li><span style="font-size:78%;">a couple of basil leaves<br /></span></li><li><span style="font-size:78%;">fried egg: over easy, lots of yolk, please</span></li></ul><ul style="font-family: verdana;"><li><span style="font-size:78%;">combine as desired. in my case, this involved buttering two slices of bread, frying them butter side down with cheese on top, cooking until the cheese melted , sticking them together and topping them with the rest of the ingredients.</span></li></ul>go go zohttp://www.blogger.com/profile/13126126163419007409noreply@blogger.com0tag:blogger.com,1999:blog-7126605979683444839.post-10360693793962388372010-09-22T21:38:00.015-04:002010-09-22T22:17:54.952-04:00baked honey figs<span style="font-family: verdana;font-size:85%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-cRAifuLg88CexLeUnWX4sbFmh0iEQNP0x-KTRLJMrbCqX6i4ydoV556LNwJtrqrbrQdV4It86W_H9n6H4jNinZUQd9hgRhBTs9WeFFQ1uvEcDI2BNTEuNgYnFCbj2MNUnvOXZ3U2eI2g/s1600/IMG_2746.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-cRAifuLg88CexLeUnWX4sbFmh0iEQNP0x-KTRLJMrbCqX6i4ydoV556LNwJtrqrbrQdV4It86W_H9n6H4jNinZUQd9hgRhBTs9WeFFQ1uvEcDI2BNTEuNgYnFCbj2MNUnvOXZ3U2eI2g/s400/IMG_2746.JPG" alt="" id="BLOGGER_PHOTO_ID_5519918226688118066" border="0" /></a><br />by now you probably realize that i develop food obsessions. i.e. i'll get an item in my head and can't shake it out until i accomplish global food domination! aka cook that food and eat it asap.<br /><br />this week's (and last month's) obsession? figs! so when i saw a basket of these yummy morsels at the farmer's market last week in la, i NEEDED them. really, i was beyond want; i'm talking desperate need. and then i had them at home and wanted to do something with them. some quick internet research yielded a few baked honey fig ideas but i focused on <a href="http://www.amateurgourmet.com/2007/08/gettin_figgy_wi.html">a simple recipe from amateur gourmet</a> as a jumping off point.<br /><br />in a nutshell: cut open figs, drizzle with honey, citrus, vanilla mixture, and bake until bubbly. serve with a dairy item. (for specifics, see below)<br /><br />as an accompaniment, i recommend my latest obsession: <a href="http://en.wikipedia.org/wiki/Humboldt_Fog">humboldt fog cheese</a>. make sure to let it sit out to uh, mellow and do it's thing. you won't be sorry.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAncnhYL3ylALdyp8D3S4h5yaIQnDQnNI9kM1RSTyZ1SpPj0V0OV3ujRLLxXNUMUbsXt01JNp3YyJc1K25JHMISOKBwwApIBlZ63k8SNj2APjrEYfmJRW2UIXfQOl54J6UdNBw0nrZhl-2/s1600/IMG_2745.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAncnhYL3ylALdyp8D3S4h5yaIQnDQnNI9kM1RSTyZ1SpPj0V0OV3ujRLLxXNUMUbsXt01JNp3YyJc1K25JHMISOKBwwApIBlZ63k8SNj2APjrEYfmJRW2UIXfQOl54J6UdNBw0nrZhl-2/s400/IMG_2745.JPG" alt="" id="BLOGGER_PHOTO_ID_5519918218894202962" border="0" /></a><span style="font-weight: bold; color: rgb(153, 51, 153);">yummy figs</span><span style="color: rgb(153, 51, 153);"><br /></span>adapted from <a href="http://www.amateurgourmet.com/2007/08/gettin_figgy_wi.html">amateur gourmet</a><span style="font-weight: bold; color: rgb(153, 51, 153); font-family: verdana;"><br /></span></span><ul style="font-family: verdana;"><li><span style="font-size:78%;">figs</span></li><li><span style="font-size:78%;">honey</span></li><li><span style="font-size:78%;">splash of vanilla</span></li><li><span style="font-size:78%;">liiiiitle bit of citrus: original recipe calls for orange zest but all i had was lemonade, so in it went</span></li></ul><ul><li style="font-family: verdana;"><span style="font-size:78%;">cut open figs</span></li><li style="font-family: verdana;"><span style="font-size:78%;">mix together honey, vanilla and citrus and pour over figs</span></li><li><span style="font-size:78%;"><span style="font-family: verdana;">bake at 375 until bubbly (about 15 minutes)</span></span><br /></li></ul>go go zohttp://www.blogger.com/profile/13126126163419007409noreply@blogger.com0tag:blogger.com,1999:blog-7126605979683444839.post-71573380088195949672010-08-29T23:14:00.000-04:002010-08-29T23:15:35.002-04:00summer market pasta<span style="font-family: verdana;font-size:85%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Q7DsMIs1MqhzyB06r-fje_NBUNmzoGQBTAScdmiW6BavrR8rnziRkpbg_p7wluToCX4O52jbTuvepf8gRH01lCpYomCYPX1ryZ7oQUct-yDj56HedcYF0VVCp-JCu84RZkPhMVhTlrc2/s1600/IMG00112-20100807-1820.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Q7DsMIs1MqhzyB06r-fje_NBUNmzoGQBTAScdmiW6BavrR8rnziRkpbg_p7wluToCX4O52jbTuvepf8gRH01lCpYomCYPX1ryZ7oQUct-yDj56HedcYF0VVCp-JCu84RZkPhMVhTlrc2/s400/IMG00112-20100807-1820.jpg" alt="" id="BLOGGER_PHOTO_ID_5502836709361137106" border="0" /></a><br />aah, summer veggies. one of the best ways to use up all of my csa veggies (besides stir frying) is a giant batch of pasta. you can throw in almost anything, cook it down, serve with cheese, and it's sure to be a hit. also an easy way to feed a crowd. also much more fun if you take a walk around the market to select your veggies. be sure to supplement your walk with a market snack.<br /><br /><span style="font-weight: bold; color: rgb(51, 153, 153);">summer market pasta</span><br />serves 4 (we eat a lot) </span><ul style="font-family: verdana;"><li><span style="font-size:78%;">1 lb brown rice pasta</span></li><li><span style="font-size:78%;">3 shallots, chopped<br /></span></li><li><span style="font-size:78%;">2 squash (green and yellow), sliced<br /></span></li><li><span style="font-size:78%;">2 cobs worth of kernels of corn<br /></span></li><li><span style="font-size:78%;">1 large tomato, chopped<br /></span></li><li><span style="font-size:78%;">3 chicken sausage, sliced into pieces<br /></span></li><li><span style="font-size:78%;">white wine</span></li><li><span style="font-size:78%;">parmesean cheese<br /></span></li><li><span style="font-size:78%;">pesto</span></li><li><span style="font-size:78%;">salt and pepper</span></li><li><span style="font-size:78%;">arugula<br /></span></li></ul><ul style="font-family: verdana;"><li><span style="font-size:78%;">make the pasta</span></li><li><span style="font-size:78%;">while the pasta is cooking, start making the "sauce:" add olive oil, 1/2 the garlic and 1/2 the shallots to a large pan. sautee squash until it's almost cooked through and slightly golden. add corn and tomatoes. cook until tomatoes have softened. simmer for a few minutes. remove and place into bowl.<br /></span></li><li><span style="font-size:78%;">add more olive oil, remaining garlic and shallots to pan, once the shallots and garlic have softened, add the sausage and cook until cooked through and golden brown. remove and add to veggies.</span></li><li><span style="font-size:78%;">deglaze pan with white wine: pour a small amount of white wine into the pan and use a wooden spoon to scrape all of the bits from the bottom. continue to stir and keep heating until it reduces and slightly thickens. add to bowl.</span></li><li><span style="font-size:85%;"><span style="font-size:78%;">stir in a few handfuls of arugula and stir to wilt. when the pasta is ready, add it to the bowl along with some pesto and parmesean cheese. if neccessary, sautee additional shallots and deglaze with more wine.</span><br /></span></li></ul>go go zohttp://www.blogger.com/profile/13126126163419007409noreply@blogger.com0