tag:blogger.com,1999:blog-47575605632345795952024-03-18T18:06:37.148-07:00The CilantropistThe Cilantropisthttp://www.blogger.com/profile/02376568210816231726noreply@blogger.comBlogger146125tag:blogger.com,1999:blog-4757560563234579595.post-43206541862194133442011-11-21T21:59:00.000-08:002011-11-21T21:59:36.193-08:00Honey Cornbread Muffins, and My Thanksgiving Meal<div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-gZgTnpL9wcY/Tsskcu_wGsI/AAAAAAAAFOc/Y36_WWvXz74/s1600/Honey+Cornbread+Muffins+and+My+Thanksgiving+Meal.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="342" src="http://4.bp.blogspot.com/-gZgTnpL9wcY/Tsskcu_wGsI/AAAAAAAAFOc/Y36_WWvXz74/s640/Honey+Cornbread+Muffins+and+My+Thanksgiving+Meal.jpg" width="550"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I am sure this post will find most of you in full-force preparation for the big Thanksgiving Day feast - maybe you are doing last minute shopping, fine-tuning your menu with new dishes, or arguing with Aunt Sarah about who's stuffing recipe is better. Or maybe you aren't a planner, and are just counting down the days and dreaming of golden brown turkeys covered with rich gravy, gooey sweet potatoes with marshmallows, and pumpkin pie with whipped cream. Either way, I feel pretty certain that you are awaiting the big day with <i>major</i> anticipation. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br>
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Me? I am doing none of the above, because I already had my big Thanksgiving meal this past weekend. Since I wasn't able to head home to be with my family this year, I knew I had to gather together with my San Diego family to eat, drink, and be merry. For me, Thanksgiving really isn't Thanksgiving unless I am seated at a table, surrounded by people I love, laughing and smiling while I eat warm, filling food. </span></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-A9r0V2gSwi0/TsslD7ONRzI/AAAAAAAAFPM/0UOnZn-LzaQ/s1600/Thanksgiving+table+decorations.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="502" src="http://1.bp.blogspot.com/-A9r0V2gSwi0/TsslD7ONRzI/AAAAAAAAFPM/0UOnZn-LzaQ/s640/Thanksgiving+table+decorations.jpg" width="550"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Qua4FRPpwwg/TsslLfebD6I/AAAAAAAAFPU/bdjMsJBEe9g/s1600/Tea+lights+with+pinecones.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="406" src="http://1.bp.blogspot.com/-Qua4FRPpwwg/TsslLfebD6I/AAAAAAAAFPU/bdjMsJBEe9g/s640/Tea+lights+with+pinecones.jpg" width="550"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">My friends were more than happy to accept my invitation for dinner, and for many of them, it would the the first of two Thanksgivings. Knowing they would be able to have turkey again took some of the pressure off as far as cooking goes, but anyone who knows me, will tell you that I can't help but go all out. So I brought a little fall spirit inside with festive table decorations, I made the most of the space in my tiny apartment, and I cooked up a storm. I even got a special <a href="http://amzn.to/uV9Vyd">Turkey Day Feast</a> meal for <a href="https://picasaweb.google.com/lh/photo/Up8wNfnQsneD1oDcBTqJqm_heFEMhIJ3hP4ZQF5IQ_o?feat=directlink">my favorite little puppy</a>. We crowded as many people as could possibly fit around my table, and we dug into the feast.</span></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-97ylGl-x8zI/Tsskwd8Uy0I/AAAAAAAAFO4/OQjZ4Q7R2rc/s1600/My+Thankgiving+Table.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="595" src="http://2.bp.blogspot.com/-97ylGl-x8zI/Tsskwd8Uy0I/AAAAAAAAFO4/OQjZ4Q7R2rc/s640/My+Thankgiving+Table.jpg" width="550"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i><b>Here was my Thanksgiving Menu: </b></i></span></div><a href="https://cilantropist.blogspot.com/2011/11/honey-cornbread-muffins-and-my.html#more">Read more »</a>The Cilantropisthttp://www.blogger.com/profile/02376568210816231726noreply@blogger.com199tag:blogger.com,1999:blog-4757560563234579595.post-60810994957228415012011-11-09T23:17:00.000-08:002011-11-09T23:17:45.264-08:00Spicy Chorizo, Cippolini, and Tomato Soup<div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_9T9UVhN7B0o2gr1fjZL6zl5VY6nGtmCPtEmqZbXMGUpc3d1CkRBIiXGw77z47YCTkC-tcqQ-3wIlbbSAfOTuseHc__4pF9KM8aSrOFdYqGH8R2ptH9Ipnejsuy84rlBY3kOlxSZCHmA/s1600/Spicy+Chorizo%252C+Cippolini%252C+and+Tomato+Soup.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_9T9UVhN7B0o2gr1fjZL6zl5VY6nGtmCPtEmqZbXMGUpc3d1CkRBIiXGw77z47YCTkC-tcqQ-3wIlbbSAfOTuseHc__4pF9KM8aSrOFdYqGH8R2ptH9Ipnejsuy84rlBY3kOlxSZCHmA/s640/Spicy+Chorizo%252C+Cippolini%252C+and+Tomato+Soup.jpg" width="534"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Oh man, it is getting <i>chilly</i> here in San Diego! And of course, by chilly I mean highs in the mid sixties during the day, and lows of high forties at night. I know, some of you have snow already, and I feel for you. I really do. But I swear my blood has thinned after living in Southern California for six years now. After dealing with Midwest winters and living in the snow belt for most of my life, you would think I would be tougher. And I can be pretty tough, but right now, I am just cold. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br>
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So here is what I have been doing lately - eating a hot bowl of creamy oatmeal for breakfast, wrapping my hands around a steaming cup of coffee, wearing thicker socks and comfy sweaters, and cuddling up on the couch with my <a href="https://picasaweb.google.com/lh/photo/Jd8OKm0WFk33MIBZdZNbyW_heFEMhIJ3hP4ZQF5IQ_o?feat=directlink">sweet little puppy</a>. Oh, and I have also been eating lots and lots of soups. </span></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-FDBcNjmBjOI/TrisRHE-N0I/AAAAAAAAFKc/QznXopK8ea0/s1600/Bag+of+Cippolini+Onions.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-FDBcNjmBjOI/TrisRHE-N0I/AAAAAAAAFKc/QznXopK8ea0/s640/Bag+of+Cippolini+Onions.jpg" width="420"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Ak5w-ULfgTk/TrisXW6GryI/AAAAAAAAFLE/cJfURz2e0V8/s1600/Small+and+Sweet+Cippolini+Onions.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-Ak5w-ULfgTk/TrisXW6GryI/AAAAAAAAFLE/cJfURz2e0V8/s640/Small+and+Sweet+Cippolini+Onions.jpg" width="436"></a></div><div class="separator" style="clear: both; text-align: center;"><i>Cippolini onions.</i></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I have been filling up on pho and chicken noodle soup from some of my favorite restaurants, but when it comes to tomato-based soups I would just rather make it at home myself. (Call me picky, but I always find tomato soups from restaurants to be sort of bland, not nearly tomato-ey enough for my taste.) I have had the idea in my head for awhile now that I wanted to make a batch of nice and spicy tomato soup, and I knew I wanted to heat it up with chorizo. I had seen a recipe for including Spanish chorizo in a sort of thick stew-like soup, but I wanted to experiment with the Mexican chorizo since that is more readily available and less expensive around here. Normally, Mexican chorizo is used in tacos and the like, but I thought it could definitely be used in soup too. But I just couldn't decide what to pair with the chorizo... </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br>
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">And then, as usually happens, I got inspired by a visit to the farmers market. As I was browsing around last Saturday at the <a href="http://www.littleitalysd.com/mercato/">Little Italy Farmers Market</a>, I happened upon these adorable golden cippolini onions from Schaner Farms. </span></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-d7JSKaHHxoM/TrisV9GutuI/AAAAAAAAFK0/xAVfYBMa_Yg/s1600/Peeled+and+Sliced+Cippolini+Onions.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-d7JSKaHHxoM/TrisV9GutuI/AAAAAAAAFK0/xAVfYBMa_Yg/s640/Peeled+and+Sliced+Cippolini+Onions.jpg" width="482"></a></div><a href="https://cilantropist.blogspot.com/2011/11/spicy-chorizo-cippolini-and-tomato-soup.html#more">Read more »</a>The Cilantropisthttp://www.blogger.com/profile/02376568210816231726noreply@blogger.com108tag:blogger.com,1999:blog-4757560563234579595.post-1420826504450651462011-10-28T22:58:00.000-07:002011-10-28T22:58:55.026-07:00The Best Mini Pumpkin Muffins for Fall<div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a 1em;"="" href="http://3.bp.blogspot.com/-tegFcDS-ydA/TqoxZy7CPtI/AAAAAAAAFEQ/JA6OH2JjIVQ/s1600/The+Best+Mini+Pumpkin+Muffins.jpg" imageanchor="1"><img border="0" height="406" src="http://3.bp.blogspot.com/-tegFcDS-ydA/TqoxZy7CPtI/AAAAAAAAFEQ/JA6OH2JjIVQ/s640/The+Best+Mini+Pumpkin+Muffins.jpg" width="550"></a></div><div style="text-align: center;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br>
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Being from the Midwest, I think I have a soft spot for Fall in my heart. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br>
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">When the seasons change, the cool breeze whips through my hair with just enough of a chill to make me feel alive and breathe a little deeper, but not enough to force me to rush back to the warmth of the indoors. I want to be cozy, but I also don't want to miss a minute of nature's last hurrah. The scattering of gorgeous leaves on the ground is a treat for the eyes, and is almost always accompanied by the scratching and scurrying sounds of dried leaves blowing across the ground. The combination of rustic, muted colors together with crimson and yellow leaves is always spectacular, and the first arrival of bright orange pumpkins is a cause for celebration. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br>
</span></div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-vKm75Rywj9Q/TqojKVBiApI/AAAAAAAAFDg/nAJ-_Mci4pM/s1600/Pumpkin+and+Spices+for+Mini+Muffins.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="403" src="http://1.bp.blogspot.com/-vKm75Rywj9Q/TqojKVBiApI/AAAAAAAAFDg/nAJ-_Mci4pM/s640/Pumpkin+and+Spices+for+Mini+Muffins.jpg" width="550"></a></div><div style="text-align: center;"><br>
<div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So if you are like me, when Fall comes, you want to get outside and soak up the fleeting clean, cool air with hikes, late afternoon picnics, and hayrides. But at the same time, the urge to warm up indoors beckons. And naturally, the best way to warm up inside is to bake. </span></div></div><div style="text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-TdyqzFFGVsY/TqoiEHBXF5I/AAAAAAAAFCg/a3JDKiUO270/s1600/Batter+for+Mini+Pumpkin+Muffins.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-TdyqzFFGVsY/TqoiEHBXF5I/AAAAAAAAFCg/a3JDKiUO270/s640/Batter+for+Mini+Pumpkin+Muffins.jpg" width="460"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Lately, <a href="http://cilantropist.blogspot.com/2011/10/plum-crumble-bars.html">my urge to bake has been insatiable</a> - I have definitely baked more in the last three weeks than I have in the last three months combined, and I think that is directly related to the arrival of Fall and the warm comforting flavors it brings with it. But let me tell you who has totally out-baked me: my sister. I told you before that <a href="http://cilantropist.blogspot.com/2011/10/carrot-cake-cupcakes-with-maple-cream.html">she has fallen in love with baking</a>, and that affair just continues to blossom as she has been baking up fantastic sweet treats almost every other day. And now it is sort of ironic because the tables have turned - she is recommending baking recipes to me instead of the other way around! </span></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-3naZpn2g8UI/TqojNRDXZpI/AAAAAAAAFDo/wJJ9PaYAWZU/s1600/Pumpkin+batter+in+mini+tins.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="412" src="http://1.bp.blogspot.com/-3naZpn2g8UI/TqojNRDXZpI/AAAAAAAAFDo/wJJ9PaYAWZU/s640/Pumpkin+batter+in+mini+tins.jpg" width="550"></a></div><a href="https://cilantropist.blogspot.com/2011/10/best-mini-pumpkin-muffins-for-fall.html#more">Read more »</a>The Cilantropisthttp://www.blogger.com/profile/02376568210816231726noreply@blogger.com169tag:blogger.com,1999:blog-4757560563234579595.post-27596397401772460712011-10-23T23:43:00.000-07:002011-10-23T23:43:23.030-07:00Sugar and Spice Apple Chips<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a 1em;"="" href="http://4.bp.blogspot.com/-eM5E5MHQasA/TqS9n3qYSJI/AAAAAAAAFCA/yfBBaj12Kck/s1600/Sugar+and+Spice+Apple+Chips.jpg" imageanchor="1"><img border="0" height="640" src="http://4.bp.blogspot.com/-eM5E5MHQasA/TqS9n3qYSJI/AAAAAAAAFCA/yfBBaj12Kck/s640/Sugar+and+Spice+Apple+Chips.jpg" width="462" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In celebration of fall, I am so excited to tell you about these easy and crispy Sugar and Spice Apple Chips. But it gets even better, since I am sharing the recipe as <a href="http://www.meanderingeats.com/2011/10/guest-post-sugar-and-spice-apple-chips.html">a guest post over on Meandering Eats today</a>! I am sure you remember Marie of Meandering Eats - she is my dear friend who <a href="http://cilantropist.blogspot.com/2011/07/guest-post-smarter-way-to-make-brioche.html">shared a post here on The Cilantropist</a> not long ago, and my partner in crime for getting the best eats and food experiences here in San Diego. </span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a 1em;"="" href="http://3.bp.blogspot.com/-X7PhHn1AeA8/TqS8unIGWAI/AAAAAAAAFBU/CKmjRmF7v6A/s1600/Basket+of+Apples.jpg" imageanchor="1"><img border="0" height="640" src="http://3.bp.blogspot.com/-X7PhHn1AeA8/TqS8unIGWAI/AAAAAAAAFBU/CKmjRmF7v6A/s640/Basket+of+Apples.jpg" width="440" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Today I am sharing a recipe on her site so that you can make your own apple chips with the abundance of apples this fall. Apple chips are a fantastic and healthy snack for both adults and little ones - I am sure kids will be amazed to see how some extra heat, a dash of sugar and spice, and a little time can turn this... </span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a 1em;"="" href="http://3.bp.blogspot.com/-IbUyD-O5axc/TqS9NqXqgHI/AAAAAAAAFBo/BkI6fdwSTJM/s1600/Gala+Apples.jpg" imageanchor="1"><img border="0" height="640" src="http://3.bp.blogspot.com/-IbUyD-O5axc/TqS9NqXqgHI/AAAAAAAAFBo/BkI6fdwSTJM/s640/Gala+Apples.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Into this...! </span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><a 1em;"="" href="http://2.bp.blogspot.com/-XiJWh1LBaVw/TqS8V1t4HQI/AAAAAAAAFBA/1NBm-EtMI4M/s1600/Apple+Chips+with+Cinnamon+and+Spice.jpg" imageanchor="1"><img border="0" height="513" src="http://2.bp.blogspot.com/-XiJWh1LBaVw/TqS8V1t4HQI/AAAAAAAAFBA/1NBm-EtMI4M/s640/Apple+Chips+with+Cinnamon+and+Spice.jpg" width="426" /></a><br />
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<div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">You can flavor these chips with anything you like, but I chose sugar, cinnamon, and chinese five spice. Perfect warm flavors for a cozy snack on a cool fall day. Oh, and be sure to share - you can bag these up and give them away to friends and family as homemade gifts! </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Stop by Meandering Eats to <a href="http://www.meanderingeats.com/2011/10/guest-post-sugar-and-spice-apple-chips.html">get this easy recipe</a>, and enjoy your week!</b></span></div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a 1em;"="" href="http://1.bp.blogspot.com/-hHAwso0wDjA/TqS8rClikMI/AAAAAAAAFBM/tP_XbBTiEz4/s1600/Bag+of+Apple+Chips.jpg" imageanchor="1"><img border="0" height="461" src="http://1.bp.blogspot.com/-hHAwso0wDjA/TqS8rClikMI/AAAAAAAAFBM/tP_XbBTiEz4/s640/Bag+of+Apple+Chips.jpg" width="550" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>You might also like: <a href="http://cilantropist.blogspot.com/2011/03/smoked-gouda-apple-and-bacon-melt.html">Smoked Gouda, Apple, and Bacon Melt</a></i></div><div class="separator" style="clear: both; text-align: left;"><i>One year ago:</i> <i><a href="http://cilantropist.blogspot.com/2010/10/picnic-at-presidio-with-italian-pressed.html">A Presidio picnic, with Italian Pressed Sandwiches</a></i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>The Cilantropisthttp://www.blogger.com/profile/02376568210816231726noreply@blogger.com51tag:blogger.com,1999:blog-4757560563234579595.post-86993484252916584502011-10-20T23:18:00.000-07:002011-10-24T10:17:43.118-07:00Plum Crumble Bars<div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a 1em;"="" href="http://4.bp.blogspot.com/-BMKZFTnJnvY/Tp-ayYlIZOI/AAAAAAAAFAA/CMYloaaFTXY/s1600/Plum+Crumble+Bars.jpg" imageanchor="1"><img border="0" height="640" src="http://4.bp.blogspot.com/-BMKZFTnJnvY/Tp-ayYlIZOI/AAAAAAAAFAA/CMYloaaFTXY/s640/Plum+Crumble+Bars.jpg" width="454"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Growing up, my grandma and grandpa lived about five blocks away from our house, and they had the <i>best</i> backyard. They had a big above-ground pool with a great deck, a little sandbox with an awning, a lovely fenced in garden, and both flowering and fruit trees. The yard wasn't big, but it was wonderful. </span></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a 1em;"="" href="http://1.bp.blogspot.com/-ED7tqsnjK3M/Tp-aUg4HwrI/AAAAAAAAE_c/LG6vyG7eSWE/s1600/Italian+Plums.jpg" imageanchor="1"><img border="0" height="640" src="http://1.bp.blogspot.com/-ED7tqsnjK3M/Tp-aUg4HwrI/AAAAAAAAE_c/LG6vyG7eSWE/s640/Italian+Plums.jpg" width="426"></a></div><div class="separator" style="clear: both; text-align: center;"><i>Italian plums.</i></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">One of the trees they had the most beautiful pink flowers in the spring, another tree had a trunk and branches that were perfect for climbing, but one of my favorite trees was the plum tree. It had delicate, thin branches with lush leaves, and the drops of ripening fruit were so temping. By the time they were ready to pick, the deep purple maroon color belied the green flesh underneath at just a few spots, and the blue waxy sheen was enticing. When they were barely ripe and tender we could pick them and eat them, but they were more tart than sweet - after a little longer, they were 'over-ripe' but definitely at their sweetest. My grandma used to slice them up and bake them on a yeast dough as a treat for us, and it was something I looked forward to every year. </span></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a 1em;"="" href="http://1.bp.blogspot.com/-4KjXQ1TIRxk/Tp-bFI28nqI/AAAAAAAAFAc/gtlAILyVtsA/s1600/Sliced+Red+Plums.jpg" imageanchor="1"><img border="0" height="408" src="http://1.bp.blogspot.com/-4KjXQ1TIRxk/Tp-bFI28nqI/AAAAAAAAFAc/gtlAILyVtsA/s640/Sliced+Red+Plums.jpg" width="550"></a></div><div class="separator" style="clear: both; text-align: center;"><i>Pale flesh of sliced red plums. </i></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I have tried to replicate her recipe a few times, with varied success, so in the fall I usually just send up baking plums into simple crumbles or cakes, or I use them for cooking in savory dishes. Although Italian plums are definitely my favorite (I think it is a combination of taste and size mixed in with a little nostagia), I really love all plums including red and black ones. </span></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a 1em;"="" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQthHlIQHiQEFhYn5NbSR69l7D4SthoeMx2T4OFPft-hkMojvhmJ9TVJc6CGiwmdOgVr9lsp3Z0eyMbkWWncRR4L52A1Mcq1yleu_U3r1anoHVXlT89JXtVqr8HDTSGFlg9ltNWreUcyI/s1600/Sliced+Plums.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQthHlIQHiQEFhYn5NbSR69l7D4SthoeMx2T4OFPft-hkMojvhmJ9TVJc6CGiwmdOgVr9lsp3Z0eyMbkWWncRR4L52A1Mcq1yleu_U3r1anoHVXlT89JXtVqr8HDTSGFlg9ltNWreUcyI/s640/Sliced+Plums.jpg" width="448"></a></div><div class="separator" style="clear: both; text-align: center;"><i>Red plums, sliced for baking into bars. </i></div><div class="separator" style="clear: both; text-align: center;"><i><br>
</i></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This fall, I was tempted to do something else with with my plums - make crumble bars. I was inspired by <a href="http://smittenkitchen.com/2010/09/peach-shortbread/">a peach shortbread recipe</a> that I tried from Smitten Kitchen last summer, and though I did like it, the bars didn't have nearly enough fruit for my taste. Not to mention, her recipe called for browning the butter, and although we </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">can </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">all hail queen Browned Butter, it didn't really do it for me in this recipe and just seemed like a fussy extra step. Then this year I saw a recipe for <a href="http://www.cookincanuck.com/2011/09/peach-crumb-bars-with-hazelnut-streusel-recipe/">peach crumb bars with hazelnut streusel</a> by my friend Dara from Cookin Canuck. The amount of fruit in her bars was definitely up to my standards, but she peeled the peaches before baking (and has <a href="http://www.cookincanuck.com/2011/09/how-to-peel-a-peach/">a great tutorial on how to do it</a>) and I really didn't want to do that much work this time. Plus, I love the way the skin of the fruit stains the crumble bars a deep pink color so I wanted to leave them on.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span></div><a href="https://cilantropist.blogspot.com/2011/10/plum-crumble-bars.html#more">Read more »</a>The Cilantropisthttp://www.blogger.com/profile/02376568210816231726noreply@blogger.com72tag:blogger.com,1999:blog-4757560563234579595.post-70006670663911478992011-10-16T23:38:00.000-07:002011-10-16T23:38:36.684-07:00Pork Chops Agrodolce<div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a 1em;"="" href="http://3.bp.blogspot.com/-lEP2_KHrmpY/TptV3uX98II/AAAAAAAAE-g/O8UzKXyzF1k/s1600/Pork+Chops+Agrodolce.jpg" imageanchor="1"><img border="0" height="640" src="http://3.bp.blogspot.com/-lEP2_KHrmpY/TptV3uX98II/AAAAAAAAE-g/O8UzKXyzF1k/s640/Pork+Chops+Agrodolce.jpg" width="438"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Living in Southern California where the sun is good for growing and the farms are plentiful, I am blessed to be able to get all manner of fresh fruits and vegetables at stellar prices. Now meat, on the other hand, is another story. Getting quality meats (ideally hormone-free, and free-range) that are locally sourced costs me an arm and a leg, and sometimes even more than that (tack on a few extra fingers to cover tax, and you get my drift). It is interesting, because people here are very conscious of eating well-sourced meat, but the supply of local beef/chicken/pork is low compared to other areas of the country. This supply/demand issue makes prices higher, and in some cases, the cost can be a little prohibitive. I find myself choosing quality over quantity, ie. eating better quality meat, but just less of it. </span><br>
<br>
<div class="separator" style="clear: both; text-align: center;"><a 1em;"="" href="http://3.bp.blogspot.com/-RgPVwef_meU/TptUwLft5KI/AAAAAAAAE9Q/uN16RWvvixw/s1600/Fresh+Thyme.jpg" imageanchor="1"><img border="0" height="452" src="http://3.bp.blogspot.com/-RgPVwef_meU/TptUwLft5KI/AAAAAAAAE9Q/uN16RWvvixw/s640/Fresh+Thyme.jpg" width="550"></a></div><div style="text-align: center;"><i>Fresh thyme.</i></div><br>
<div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I found myself pondering this issue of the price of pork w</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">hen I recently decided to make this recipe for Pork Chops Agrodolce a second and third time. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br>
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">You see, the first time I made this recipe was when I was visiting my parents in Ohio. </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">One morning I got an email from Williams and Sonoma, and I saw this recipe when I clicked through to their site. I was totally intrigued since I had never heard of this Italian sweet and sour dish before, and the recipe seemed so incredibly simple. I knew I was heading out to the <a href="http://www.westsidemarket.org/">Westside Market</a> the next day, so I picked up some great thick-cut pork chops to make this for my parents. </span></div><br>
<div class="separator" style="clear: both; text-align: center;"><a 1em;"="" href="http://1.bp.blogspot.com/-PmLtH6_IFEA/TptU6IPFWgI/AAAAAAAAE9Y/cEI-uV7n75Y/s1600/All+Natural+Pork+Chops.jpg" imageanchor="1"><img border="0" height="640" src="http://1.bp.blogspot.com/-PmLtH6_IFEA/TptU6IPFWgI/AAAAAAAAE9Y/cEI-uV7n75Y/s640/All+Natural+Pork+Chops.jpg" width="450"></a></div><div style="text-align: center;"><i>3/4-inch thick, bone-in pork chops.</i><br>
<br>
<div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Now I don't know why I haven't talked it up more, but the Westside Market in Cleveland is <i>fantastic</i>. Even with all the farmer's markets around San Diego, I would die for a place like Westside Market here. In my eyes, one of the things that really sets the Westside Market apart is their selection of meats. There are tons of local farms - both small and large - outside of Cleveland, so there is a much larger supply of very high quality local meats. Plus, the Amish country is not far away and their meats (and cheeses) are always top notch as well. At the Westside Market, you can find any cut of meat you want, a plethora of sausages and bratwurst, and just about the best bacon ever. But, the real kicker are the prices. </span></div></div><a href="https://cilantropist.blogspot.com/2011/10/pork-chops-agrodolce.html#more">Read more »</a>The Cilantropisthttp://www.blogger.com/profile/02376568210816231726noreply@blogger.com40tag:blogger.com,1999:blog-4757560563234579595.post-73963085751310350412011-10-09T23:28:00.000-07:002011-10-11T14:01:04.474-07:00Carrot Cake Cupcakes, with Maple Cream Cheese Frosting<div class="separator" style="clear: both; text-align: center;"><a 1em;"="" href="http://4.bp.blogspot.com/-5me3iHC-i7M/TpJrWWq7VpI/AAAAAAAAE8Q/lyEh_iajcUM/s1600/Carrot+Cupcakes+with+Maple+Cream+Cheese+Frosting.jpg" imageanchor="1"><br>
<img border="0" height="640" src="http://4.bp.blogspot.com/-5me3iHC-i7M/TpJrWWq7VpI/AAAAAAAAE8Q/lyEh_iajcUM/s640/Carrot+Cupcakes+with+Maple+Cream+Cheese+Frosting.jpg" width="434"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I am always a little perplexed when</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> someone says to me, "Oh carrot cake is my favorite!" I mean, obviously I think carrot cake is awesome... but your favorite? Really? (Are you sure you aren't fibbing?) I always want to ask them why, not necessarily because I question their taste, but more out of sheer curiosity. What is it that holds carrot cake at the forefront of your taste as your favorite? </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br>
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I think I feel this way because for me, carrot cake is sort of akin to that old worn out sweatshirt at the bottom of your drawer - you know, the one that you know you love, but that you forget you have. Then the minute you put it on you immediately chide yourself for not wearing it all the time because it is <i>so</i> comfortable and <i>so</i> warm and just all-around perfect. Carrot cake is like that old sweatshirt - a love, many times forgotten, but never a quite placed on the 'favorite' shelf. </span></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a 1em;"="" href="http://3.bp.blogspot.com/-1xYppSRwVd0/TpJrxUrMSyI/AAAAAAAAE8k/Ivp_xqqgAko/s1600/Shredded+Carrots.jpg" imageanchor="1"><img border="0" height="640" src="http://3.bp.blogspot.com/-1xYppSRwVd0/TpJrxUrMSyI/AAAAAAAAE8k/Ivp_xqqgAko/s640/Shredded+Carrots.jpg" width="446"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">But last week my sister (who has recently discovered her love for baking, Yay!) said to me, "Hey I am going to make carrot cake cupcakes!" And just like that - carrot cake rushed off the dusty shelf in the back of my mind. I couldn't stop thinking about making these cupcakes. </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I was dreaming of fall spices - cinnamon, nutmeg, and ginger - and I knew this would be the perfect recipe to make me feel like the season was here. </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">(Of course, it didn't hurt that my sister told me her co-workers <i>loved</i> them, and <i>highly</i> recommended I make them.) </span></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a 1em;"="" href="http://1.bp.blogspot.com/-BWDVyIJcwtw/TpJvbmgAVTI/AAAAAAAAE9A/wSZxjkDXyh8/s1600/Applesauce+instead+of+oil+for+cupcakes.jpg" imageanchor="1"><img border="0" height="640" src="http://1.bp.blogspot.com/-BWDVyIJcwtw/TpJvbmgAVTI/AAAAAAAAE9A/wSZxjkDXyh8/s640/Applesauce+instead+of+oil+for+cupcakes.jpg" width="456"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Since my sister had already made these cupcakes using<a href="http://smittenkitchen.com/2008/12/carrot-cake-with-maple-cream-cheese-frosting/"> a Smitten Kitchen recipe</a>, I asked her if she had included any changes to the ingredients or baking time. I was super excited to hear that she had read through some of the comments on the original post (as well as some reviews from <a href="http://www.epicurious.com/recipes/food/views/Carrot-Cake-with-Maple-Cream-Cheese-Icing-102155">a similar recipe on Epicuriou</a>s), and decided to <b>substitute applesauce for most of the oil in the cake batter</b>. Swapping apple sauce for oil is a trick I have long wanted to try, but never really had the occasion. </span></div><a href="https://cilantropist.blogspot.com/2011/10/carrot-cake-cupcakes-with-maple-cream.html#more">Read more »</a>The Cilantropisthttp://www.blogger.com/profile/02376568210816231726noreply@blogger.com158tag:blogger.com,1999:blog-4757560563234579595.post-51667476750453819962011-10-02T21:17:00.000-07:002011-10-04T22:33:47.782-07:00Slow Roasted Cranberry Coconut Granola<div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a 1em;"="" href="http://2.bp.blogspot.com/-BUtd1n2vCWw/TojJ1O9B53I/AAAAAAAAEzw/EV4mhwjbWEo/s1600/Overhead+Cranberry+Coconut+Granola.jpg" imageanchor="1"><img border="0" height="640" src="http://2.bp.blogspot.com/-BUtd1n2vCWw/TojJ1O9B53I/AAAAAAAAEzw/EV4mhwjbWEo/s640/Overhead+Cranberry+Coconut+Granola.jpg" width="444"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I think some things are just better when you slow them down. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br>
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Thinking of food, imagine savoring slow <a href="http://thepioneerwoman.com/cooking/2009/11/braised-short-ribs-heaven-on-a-plate/">braised short ribs</a>, or smelling the aromas from a pot of spicy chili that has been simmering away on the stove all day... But the beauty of taking things a little slower is not just restricted to the kitchen - I love spending a long afternoon just walking around in the park, or lingering over my morning latte on the weekends. With those sorts of things, it is easy for me to be lazy and enjoy them, but other times I have to remind myself to take it slow. For instance, when I am reading a good book, I just <i>race</i> through it as though I have no discipline to tell myself to put it down and do other things, like you know, eat and sleep. Many times, it is easy to just run through life at a breakneck pace, but then you end up missing out on so many little things. </span></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a 1em;"="" href="http://3.bp.blogspot.com/-qvQoMUWbr7Q/TojJHqUG9DI/AAAAAAAAEzY/hrUVfpQkky0/s1600/Golden+Oats.jpg" imageanchor="1"><img border="0" height="640" src="http://3.bp.blogspot.com/-qvQoMUWbr7Q/TojJHqUG9DI/AAAAAAAAEzY/hrUVfpQkky0/s640/Golden+Oats.jpg" width="460"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So when I saw a recipe for slow-roasted granola on Healthy Green Kitchen, I loved it not only for the practical reasons for slow roasting (keeping the dried fruit soft), but also because it was the perfect recipe to make over a long relaxing weekend. Having just come back from <a href="http://cilantropist.blogspot.com/2011/09/individual-no-bake-chocolate-cakes-for.html">camping in Sequoia</a>, I was really excited about making something healthy that also keeps well and is perfect for snacking. </span></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a 1em;"="" href="http://4.bp.blogspot.com/-FAhoPX_Oy9M/TojJAqFbOwI/AAAAAAAAEzU/8nX07a1q6gg/s1600/Dried+Cranberries.jpg" imageanchor="1"><img border="0" height="640" src="http://4.bp.blogspot.com/-FAhoPX_Oy9M/TojJAqFbOwI/AAAAAAAAEzU/8nX07a1q6gg/s640/Dried+Cranberries.jpg" width="508"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The <a href="http://www.healthygreenkitchen.com/olive-oil-granola-with-dried-persimmon-and-pistachios.html">original recipe that I saw on Winnie's site</a> was a slow roasted granola sweetened with honey, and with bits of dried persimmon and crunchy pistachios. Now while I adore both persimmons and pistachios, I know someone (ie. the best sister ever) that really loves cranberry and coconut, so I decided to switch up the flavors to make something for her. </span></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a 1em;"="" href="http://1.bp.blogspot.com/-fseSYxBXrH8/TojJhnEetiI/AAAAAAAAEzo/0VRBWJ7aU9Y/s1600/Honey+for+slow+roasted+granola.jpg" imageanchor="1"><img border="0" height="640" src="http://1.bp.blogspot.com/-fseSYxBXrH8/TojJhnEetiI/AAAAAAAAEzo/0VRBWJ7aU9Y/s640/Honey+for+slow+roasted+granola.jpg" width="458"></a></div><a href="https://cilantropist.blogspot.com/2011/10/slow-roasted-cranberry-coconut-granola.html#more">Read more »</a>The Cilantropisthttp://www.blogger.com/profile/02376568210816231726noreply@blogger.com87tag:blogger.com,1999:blog-4757560563234579595.post-18708390372627167252011-09-25T21:01:00.000-07:002011-09-25T21:01:10.496-07:00Sausage and Goat Cheese Pizza, with Balsamic Onions and Fresh Figs<div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a 1em;"="" href="http://2.bp.blogspot.com/-SHNHCuaAmpY/Tn_hdCWNrwI/AAAAAAAAExo/017ZeD0uT_8/s1600/Goat+Cheese+Pizza+Outside.jpg" imageanchor="1"><img border="0" height="341" src="http://2.bp.blogspot.com/-SHNHCuaAmpY/Tn_hdCWNrwI/AAAAAAAAExo/017ZeD0uT_8/s640/Goat+Cheese+Pizza+Outside.jpg" width="550"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Right now, I am back visiting my family in Ohio. As I am writing this, it's nighttime so it is quiet, but I can still hear crickets chirping outside and other night critters making their evening noises. Back where I live in San Diego, there isn't enough grass or trees or forests to even house these insects, so I miss out on their soothing chorus. Here, the cool air is floating in through the window, and there are no fast cars or loud freeways or other disturbances. The calm is wonderful.</span></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-PHAQ9krSviE/Tn_gSfVdNBI/AAAAAAAAExY/H5_VC3FeCwc/s1600/Figs+with+Sage+1.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-PHAQ9krSviE/Tn_gSfVdNBI/AAAAAAAAExY/H5_VC3FeCwc/s640/Figs+with+Sage+1.jpg" width="518"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">When the sun comes up tomorrow morning, the light will touch each blade of green grass, each leaf on every tree, and the noise from the nighttime crickets might be replaced with morning bird songs or buzzing cicadas. But fall is here and rain is always a possibility (unlike San Diego, there is actually <i>weather</i> here in Ohio), so the cool breeze might linger, and if I am lucky, we might even get a thunderstorm. If we do, I am sure my mom and I will sit on the porch and listen to the rain pouring down while the wet air mists around us. These are some of the best feelings of home. </span></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a 1em;"="" href="http://3.bp.blogspot.com/-Xd-ZiTL7iCo/Tn_gk_OSGOI/AAAAAAAAExc/Lm2K83BWw8k/s1600/Figs+and+Sage+overhead.jpg" imageanchor="1"><img border="0" height="640" src="http://3.bp.blogspot.com/-Xd-ZiTL7iCo/Tn_gk_OSGOI/AAAAAAAAExc/Lm2K83BWw8k/s640/Figs+and+Sage+overhead.jpg" width="416"></a></div><div class="separator" style="clear: both; text-align: center;"><i>Sliced black mission figs.</i></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I am sure it comes as no surprise when I say that one of my favorite things to do when I am at home is to cook for my family. My dad is a budding chef himself, so he always likes to get in on the action, and we usually have grand plans. This time, I went to the <a href="http://www.westsidemarket.org/">Westside Market</a> with some friends, and picked up all the fixings for a fantastic fall-inspired pizza. I found black mission figs, earthy sage leaves, local meats, and I got a great deal on a log of fresh chevre. </span></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a 1em;"="" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGlyjJTYlcDDC_NqMefVzWjwJcuuvVashG9lsxvhvWtQRsea-wpe1QcC6ZjMHo9hW2xvCIxgfN-K8An4tJqOYcyES30Pymsw14bdpiKUxjEEDlv_9XwL5QXnVlRfcEqv8B0znVn00V5bE/s1600/Cutting+medallions+of+goat+cheese+with+string.jpg" imageanchor="1"><img border="0" height="535" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGlyjJTYlcDDC_NqMefVzWjwJcuuvVashG9lsxvhvWtQRsea-wpe1QcC6ZjMHo9hW2xvCIxgfN-K8An4tJqOYcyES30Pymsw14bdpiKUxjEEDlv_9XwL5QXnVlRfcEqv8B0znVn00V5bE/s640/Cutting+medallions+of+goat+cheese+with+string.jpg" width="550"></a></div><div class="separator" style="clear: both; text-align: center;"><i>Cut the goat cheese into medallions easily using a thin piece of thread or wire.</i></div><a href="https://cilantropist.blogspot.com/2011/09/sausage-and-goat-cheese-pizza-with.html#more">Read more »</a>The Cilantropisthttp://www.blogger.com/profile/02376568210816231726noreply@blogger.com75tag:blogger.com,1999:blog-4757560563234579595.post-89452047483213257262011-09-19T08:39:00.000-07:002011-09-19T08:39:32.412-07:00Holding on to Summer: Easy Pickled Radishes and Pickled Green Beans<div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a 1em;"="" href="http://2.bp.blogspot.com/-YInYCMVt_rA/TnQxwhUs6fI/AAAAAAAAEvY/yhd6nEObowc/s1600/Pickled+Radishes+2.jpg" imageanchor="1"><img border="0" height="640" src="http://2.bp.blogspot.com/-YInYCMVt_rA/TnQxwhUs6fI/AAAAAAAAEvY/yhd6nEObowc/s640/Pickled+Radishes+2.jpg" width="442"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I refuse to believe that summer just passed me by this year. In the blink of an eye, I missed those bright sunny days, sandy trips to the beach, and backyard barbecues. I could tell you that I don't know how it happened, but really it was just my all-consuming dissertation; I dug in to get the job done, and when you are glued to your computer and working night and day, you barely notice the happenings in the outside world. </span></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a 1em;"="" href="http://4.bp.blogspot.com/-q3PadpyET84/TnQzfkMotTI/AAAAAAAAEwY/o8erbhfhJn0/s1600/Trim+beans+for+pickling.jpg" imageanchor="1"><img border="0" height="640" src="http://4.bp.blogspot.com/-q3PadpyET84/TnQzfkMotTI/AAAAAAAAEwY/o8erbhfhJn0/s640/Trim+beans+for+pickling.jpg" width="424"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Looking back, it seems a small sacrifice to completely give up one summer of my life in order to close the door on my PhD. But that is my rational mind speaking - my heart is trying to do the impossible by tugging me back to mid-summer. It aches for long days without a care, backyard grilling with friends, and plump heirloom tomatoes. These days, my poor little heart seems surprised to notice that the air is cooler and the days are shorter. The summer vegetables are beginning to be in scarce supply at the farmers markets as everyone snatches up the last summer corn or brightly colored zucchini. And since my heart is stubbornly refusing to acknowledge the arrival of fall, I think I can indulge it for just a few more weeks and try to hang on to the last remnants of summer as best as I can. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br>
</span></div><div class="separator" style="clear: both; text-align: center;"><a 1em;"="" href="http://3.bp.blogspot.com/-5kDS5W2M1bM/TnQzfC_5QfI/AAAAAAAAEwU/1RVwS0bg2dA/s1600/Sliced+Radishes+Overhead.jpg" imageanchor="1"><img border="0" height="640" src="http://3.bp.blogspot.com/-5kDS5W2M1bM/TnQzfC_5QfI/AAAAAAAAEwU/1RVwS0bg2dA/s640/Sliced+Radishes+Overhead.jpg" width="410"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So I have been eating ungodly amounts of sweet tomatoes; I grilled corn when I went camping with my sister; and I baked sugary treats with the remaining summer berries. None of those meals or desserts ended up here on The Cilantropist, because I needed some time to myself to get back in touch with my kitchen, and just cook. It is so therapeutic and relaxing for me. But then I decided it was time to grab some of these bright summer veggies and pickle them, and I knew I had to share these with you. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br>
</span></div><div class="separator" style="clear: both; text-align: center;"><a 1em;"="" href="http://3.bp.blogspot.com/--lJKPInMl9A/TnQynC5YI3I/AAAAAAAAEv8/Yaf42qo1gHM/s1600/Pickling+Spices+Overhead.jpg" imageanchor="1"><img border="0" height="526" src="http://3.bp.blogspot.com/--lJKPInMl9A/TnQynC5YI3I/AAAAAAAAEv8/Yaf42qo1gHM/s640/Pickling+Spices+Overhead.jpg" width="550"></a></div><a href="https://cilantropist.blogspot.com/2011/09/holding-on-to-summer-easy-pickled.html#more">Read more »</a>The Cilantropisthttp://www.blogger.com/profile/02376568210816231726noreply@blogger.com45tag:blogger.com,1999:blog-4757560563234579595.post-83029539255259789962011-09-11T23:27:00.000-07:002011-09-11T23:27:07.866-07:00Individual No-bake Chocolate Cakes for a Celebration<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a 1em;"="" href="http://4.bp.blogspot.com/-N8t1GM6V5h0/Tm2NrLRIUHI/AAAAAAAAEuQ/lF_U8pBcvKk/s1600/No+Bake+Chocolate+Cakes+with+Caramel+Ice+Cream_square.jpg" imageanchor="1"><br>
<img border="0" height="550" src="http://4.bp.blogspot.com/-N8t1GM6V5h0/Tm2NrLRIUHI/AAAAAAAAEuQ/lF_U8pBcvKk/s640/No+Bake+Chocolate+Cakes+with+Caramel+Ice+Cream_square.jpg" width="550"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Hi guys!!! Wow, did I miss you, did you miss me too? </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br>
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">It was a long time away and a lot of hard work, but now I am back, and better than ever, because now I am a PhD! After 6 years, 225 pages of a dissertation, and too many days to count when I thought I had lost my mind, I am FINALLY finished. There are not words to describe how relieved and happy I feel, but just check out this big smile on my face!</span></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a 1em;"="" href="http://3.bp.blogspot.com/-vrD5UlGyxg8/Tm2O0Cy4C5I/AAAAAAAAEvI/0oSfXSHlQDw/s1600/IMG_5768edit.jpg" imageanchor="1"><img border="0" height="640" src="http://3.bp.blogspot.com/-vrD5UlGyxg8/Tm2O0Cy4C5I/AAAAAAAAEvI/0oSfXSHlQDw/s640/IMG_5768edit.jpg" width="370"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">It felt great to show my family and friends my more professional side, and to demonstrate to the scientific community what I have accomplished. I could literally feel my heart swelling with pride as it dawned on me just how big of an achievement this is. I actually think I surprised myself with how much I know, and how far I have come. It's funny, when you work on something for so long, and hold onto it so tight, sometimes you miss the big picture. And the big picture here is that not only am I amazed to have been blessed with the talents and determination to earn a PhD, but I am also immensely lucky to have have family, friends, and co-workers that have supported me, encouraged me, and always believed in me. They are my heart, and without them, none of this would have been possible. </span><br>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The entire day of my defense was more than I could have hoped for - my boss said my talk was excellent (which is high praise), and I felt like it was hands down the best presentation I have ever given. My family and almost all my friends were there, and after everything was done, we popped open bottles of champagne to celebrate. </span><br>
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<div class="separator" style="clear: both; text-align: center;"><a 1em;"="" href="http://3.bp.blogspot.com/-AutnvZotdWQ/Tm2L96VmnrI/AAAAAAAAEtU/yaXBwDXAmEg/s1600/Champagne.jpg" imageanchor="1"><img border="0" height="435" src="http://3.bp.blogspot.com/-AutnvZotdWQ/Tm2L96VmnrI/AAAAAAAAEtU/yaXBwDXAmEg/s640/Champagne.jpg" width="550"></a></div><div class="separator" style="clear: both; text-align: center;"><i>Can you tell how excited I was to be done? </i></div><div class="separator" style="clear: both; text-align: center;"><i><br>
</i></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">My lab did a fantastic job of organizing food and drinks for everyone to enjoy, and my good friend <a href="http://www.meanderingeats.com/">Marie</a> came with a special surprise - a lab-themed cake from <a href="http://jennywennycakes.com/">Jenny Wenny Cakes</a>!</span></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a 1em;"="" href="http://1.bp.blogspot.com/-2tb-HX6JBmc/Tm2L4bPONWI/AAAAAAAAEtQ/PMxQtvoOM0Q/s1600/Cutting+Cake.jpg" imageanchor="1"><img border="0" height="310" src="http://1.bp.blogspot.com/-2tb-HX6JBmc/Tm2L4bPONWI/AAAAAAAAEtQ/PMxQtvoOM0Q/s640/Cutting+Cake.jpg" width="550"></a></div><div class="separator" style="clear: both; text-align: center;"><i>Yes, I am a complete nerd because I totally loved this.</i></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">We relaxed, drank wine, ate lots of food, and generally were happy. Of course, the best part for me (aside from the huge weight lifted off my shoulders) was to be able to celebrate the day with my Mom, Dad, and my sister.</span></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a 1em;"="" href="http://2.bp.blogspot.com/-jr7BgwKcKOo/Tm2L-YFafsI/AAAAAAAAEtY/r8kcGHEvBZc/s1600/Family.jpg" imageanchor="1"><img border="0" height="457" src="http://2.bp.blogspot.com/-jr7BgwKcKOo/Tm2L-YFafsI/AAAAAAAAEtY/r8kcGHEvBZc/s640/Family.jpg" width="550"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">After everything was done, my family and I spent the rest of the weekend lounging at the pool, going to the beach, and <a href="http://www.georgesatthecove.com/california-modern">eating amazing food</a>. Because what is a celebration weekend without a little sunshine and good eats? </span></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a 1em;"="" href="http://2.bp.blogspot.com/-l5QJmOx8dAY/Tm2LxTCQvuI/AAAAAAAAEtM/MBDrqxjYWLE/s1600/At+the+Beach.jpg" imageanchor="1"><img border="0" height="535" src="http://2.bp.blogspot.com/-l5QJmOx8dAY/Tm2LxTCQvuI/AAAAAAAAEtM/MBDrqxjYWLE/s640/At+the+Beach.jpg" width="550"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">At the end of the weekend, my sister and packed up the car and headed up to Sequoia National Park for a few days of camping. After writing 225 pages for my dissertation, all I could think about was unplugging and getting away from the computer, and some time in the fresh air of the mountains was just what I needed. The weather was perfect, we saw tons of wildlife, and definitely had an adventure driving into Mineral King. (Has anyone else been there? Soooo beautiful, but seriously - that road?! Holy shit.) I have tons of photos and can't wait to tell you more about our vacation, but that is for another post and another day.</span></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-uejqA41YTMA/Tm2MN2i3l6I/AAAAAAAAEtc/fFer0fnWEHY/s1600/Sequoia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-uejqA41YTMA/Tm2MN2i3l6I/AAAAAAAAEtc/fFer0fnWEHY/s640/Sequoia.jpg" width="532"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">For now, I can't leave you with out a recipe, and I felt like I needed to celebrate my PhD here on The Cilantropist with a little dessert. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br>
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So of course, I turned to chocolate. Pure and unadulterated, these <b>Individual No-bake Chocolate Cakes</b> are the epitome of effortless indulgence. Basically just a combination of chocolate and heavy cream, you can make these in under 10 minutes and they are sinfully good.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span></div><a href="https://cilantropist.blogspot.com/2011/09/individual-no-bake-chocolate-cakes-for.html#more">Read more »</a>The Cilantropisthttp://www.blogger.com/profile/02376568210816231726noreply@blogger.com106tag:blogger.com,1999:blog-4757560563234579595.post-92112985471477846552011-08-28T23:59:00.000-07:002011-08-28T23:59:56.072-07:00Grilled Mushroom Sliders with Spicy Cilantro Almond Pesto<br>
<div class="separator" style="clear: both; text-align: center;"><a 1em;"="" href="http://2.bp.blogspot.com/-cahztRB12DA/TlsxvZjdDAI/AAAAAAAAEsk/gy7ihFi0Jys/s1600/MushroomSliders1.jpg" imageanchor="1"><img border="0" height="640" src="http://2.bp.blogspot.com/-cahztRB12DA/TlsxvZjdDAI/AAAAAAAAEsk/gy7ihFi0Jys/s640/MushroomSliders1.jpg" width="426"></a></div><br>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Isn't your mouth just watering looking at this slider?? I never fail to be amazed by the inspired recipes Dara of <a href="http://www.cookincanuck.com/">Cookin Canuck</a> dreams up, and this is definitely a fantastic one. <b>This guest post from Cookin Canuck is for</b> <b>Grilled Mushroom Sliders, topped with Zucchini, Tomato, and a Spicy Cilantro Almond Pesto</b>. I am especially excited by the spicy cilantro pesto (for obvious reasons) but I also can't stop thinking about the grilled mushroom! Oh yeah, you know what I am talking about - a thick, juicy, seasoned and grilled mushroom is a little bite of tender heaven. I think these sliders would be the perfect vegetarian option for your Labor Day parties... but I bet meat-eaters wouldn't be able to resist them either. And since they are miniature, you can feel free to eat more than one (or two). </span><br>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I hope you enjoy this guest post, and if you love 'mini' foods as much as we do, be sure to stop by Cookin Canuck and check out her other small dishes like <a href="http://www.cookincanuck.com/2011/06/mini-grilled-pizzas-with-shrimp-roasted-red-pepper-pesto-recipe/">Mini Grilled Pizzas with Shrimp and Red Pepper Pesto</a>, <a href="http://www.cookincanuck.com/2011/01/mini-frittatas-with-bacon-parmesan/">Mini Frittatas with Parmesan and Bacon</a>, and <a href="http://www.cookincanuck.com/2010/01/mini-pepper-biscuits-with-creamy-blue/">Mini Pepper Biscuits</a>. Or, just stop by to get a little dose of sunshine from her happy personality. Thanks Dara! </span><br>
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">_______________________________</span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> </span><br>
<div class="MsoNormal" style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">To start, I am sending a sincere “thank you” to Amanda for asking me to share this post with you. I can never resist stopping by her blog to see what recipes she cooked up and to gawk at her gorgeous photos. And, by the way, she is just as sweet and bright in person as she appears on her blog. If you didn’t catch the informative and downright jaw-dropping post she wrote and photographed for my blog - <a href="link:%20http://www.cookincanuck.com/2011/08/orange-cantaloupe-sorbet-with-orange-slices-recipe/">Orange Cantaloupe Sorbet</a> – be sure to check it out. As Amanda is toiling over her computer, hammering out her Ph.D. dissertation (yes, I’m officially in awe), I am happy to give her a little blogging relief. So, let’s move on to these tasty mushroom sliders, paired with a spicy cilantro pesto.</span><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br>
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-JOE5iAVkkuA/TlsxuwSTRXI/AAAAAAAAEsg/NPqO1wlaDCE/s1600/MushroomSliders2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-JOE5iAVkkuA/TlsxuwSTRXI/AAAAAAAAEsg/NPqO1wlaDCE/s640/MushroomSliders2.jpg" width="426"></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br>
</span></div><div class="MsoNormal"></div><div class="MsoNormal" style="font-family: Verdana, sans-serif;">I don’t know what it is about things in miniature, but they have the effect of turning me into a weepy-eyed, cootchie-cooing fool. Kittens, puppies, babies – you name it, I’m a sucker for it. One would hope that these behaviors would be relegated strictly to the “baby animal/people” category but, sadly, they also cross over to food. Cocktail parties and tapas restaurants are my preferred playgrounds as I prefer small tastes of multiple flavors rather than one large dish. Sliders, typically about half the size of a regular burger, fit my idea of “miniature” perfectly.<span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></div><div class="MsoNormal" style="font-family: Verdana, sans-serif;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a 1em;"="" href="http://4.bp.blogspot.com/-1Utn9-Q0TpQ/Tlsxvlr5MjI/AAAAAAAAEso/cvCfLmUu2J8/s1600/MushroomSliders3.jpg" imageanchor="1"><img border="0" height="640" src="http://4.bp.blogspot.com/-1Utn9-Q0TpQ/Tlsxvlr5MjI/AAAAAAAAEso/cvCfLmUu2J8/s640/MushroomSliders3.jpg" width="426"></a></div><div class="MsoNormal" style="font-family: Verdana, sans-serif;"><br>
</div><div class="MsoNormal" style="font-family: Verdana, sans-serif;">One of our favorite sliders recipes is <a href="http://www.cookincanuck.com/2010/06/smoky-burger-sliders-with-grilled/">Smoky Beef Sliders with Grilled Pineapple and Chipotle Mayonnaise</a>.<b> </b>When you’re in the mood for beef, this one is bound to satisfy your craving. However, if you prefer something a little lighter or on the vegetarian side of the scale, turn to grilled mushrooms. Portobello mushrooms are typically the mushroom of choice for grilling. However, they are a little too big for sliders, unless you buy the baby bellas, which would work well for this recipe. While at the market, I stumbled upon some very large crimini mushrooms, which were just the right size to fit inside some whole wheat dinner rolls. If you are unable to find large crimini mushrooms, fill each slider with two small ones instead. </div><div class="MsoNormal" style="font-family: Verdana, sans-serif;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a 1em;"="" href="http://2.bp.blogspot.com/-B6l5Jqdtt50/Tlsxw60mCCI/AAAAAAAAEss/XVS5cF9owFM/s1600/MushroomSliders4.jpg" imageanchor="1"><img border="0" height="640" src="http://2.bp.blogspot.com/-B6l5Jqdtt50/Tlsxw60mCCI/AAAAAAAAEss/XVS5cF9owFM/s640/MushroomSliders4.jpg" width="426"></a></div><a href="https://cilantropist.blogspot.com/2011/08/grilled-mushroom-sliders-with-spicy.html#more">Read more »</a>The Cilantropisthttp://www.blogger.com/profile/02376568210816231726noreply@blogger.com44tag:blogger.com,1999:blog-4757560563234579595.post-12006317894675601832011-08-22T00:28:00.000-07:002011-08-22T00:28:49.280-07:00Thai Crab and Watermelon Salad<div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a 1em;"="" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCxZqqrQOL9Of4eqXpVuVKV0v0gQ9rhLDrbZXdVjK1uCqRW7fqPKGHPU0DCuNISPJmNeNvkFDAbUsLo8zZR1onszAU_o5iEA3n1aG37yIKjQfZYMf3EdLkvJqMP09ZRfofxhJOHZrdOTg/s1600/1.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCxZqqrQOL9Of4eqXpVuVKV0v0gQ9rhLDrbZXdVjK1uCqRW7fqPKGHPU0DCuNISPJmNeNvkFDAbUsLo8zZR1onszAU_o5iEA3n1aG37yIKjQfZYMf3EdLkvJqMP09ZRfofxhJOHZrdOTg/s640/1.jpg" width="426"></a></div><br>
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Wow, is it almost the end of August already? This month has flown by for me, and it is hard for me to imagine that summer is almost over. But not yet! Case in point, this beautiful guest post today from Joy of <a href="http://joylicious.net/category/blog/">Joylicious</a> features an <b>Easy Thai Crab and Watermelon Salad</b> with gorgeous multi-colored melons, light and and healthy crab, fresh herbs, and a tangy dressing. If you ask me, it is the perfect way to savor the last days of summer. Plus, isn't it beautiful? Although that is to be expected, since it came from Joy's kitchen. Behind the lens, Joy <a href="http://joylicious.net/2011/04/22/cuke/">works magic</a>, and all her posts featuring <i>stunning</i> photography plus <a href="http://joylicious.net/2011/04/19/easter-lamb-recipe-couscous-asparagus/">amazing recipes</a> and <a href="http://joylicious.net/2011/07/04/sunday-brunch-tre-wilcox/">experiences</a>. I also adore how she <a href="http://joylicious.net/2011/06/27/strawberry-cheesecake-cupcakes-2/">artfully integrates text</a> into her photos. Genius. And of course, I love that she is just an all around happy gal. Enjoy the post and be sure to stop by and check out Joylicious! </span><br>
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</span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Amanda has been one of my great blogger friends since the beginning. I rooted for her during Project Food Blog and continue to be mesmerized time and time again with her beautiful pictures, recipes and words. While she’s slaving away in graduate school, she’s asked a few of her friends to hold the fort during her dissertation. So I am so honored to be the guest blogger at The Cilantropist today, thank you Amanda for having me! </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br>
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</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">One of my favorite parts about summers in Texas are the family get togethers we have on the weekends around the pool.</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Every Sunday the family gets together to enjoy a little beer, plenty of grilling and of course lots of eating.</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I found this recipe through <a href="http://www.foodandwine.com/recipes/thai-chicken-and-watermelon-salad">Food and Wine</a> – they originally had grilled chicken which I’ve replaced with crab.</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I love the addition of the watermelon with the bold yet light vinaigrette.</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">It’s a great appetizer for the summer as it’s easy to prepare and would wow any crowd.</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> </span><br>
</div><a href="https://cilantropist.blogspot.com/2011/08/thai-crab-and-watermelon-salad.html#more">Read more »</a>The Cilantropisthttp://www.blogger.com/profile/02376568210816231726noreply@blogger.com52tag:blogger.com,1999:blog-4757560563234579595.post-82641520554114042892011-08-14T21:35:00.000-07:002011-08-14T21:35:14.425-07:00Fresh Spring Rolls with Spicy Carrot Sauce<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br>
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<div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I have another guest post for you today, and I can't even begin to tell you how much I love this one! This cool and refreshing recipe comes from <b>Liren of <a href="http://kitchenconfidante.com/">Kitchen Confidante</a></b> - her and I go waaaaay back, all the way to when we first started our blogs. Even from the beginning, I knew I liked her warm heart and friendly spirit, and her blog is a place where she shares <a href="http://kitchenconfidante.com/which-came-first">inspiring recipes</a> with <a href="http://kitchenconfidante.com/simple-sundays-coconut-panna-cotta-papaya-gelee-recipe">gorgeous photos</a>. I also really love her writing, she has a voice that is calm and real, and <a href="http://kitchenconfidante.com/how-to-boil-lobster">I always find her posts informative</a>. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br>
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">With this recipe for <b>Fresh Spring Rolls with Spicy Carrot Sauce</b>, Liren has touched on so many things that I adore: first, you know how I can't resist fresh and seasonal veggies, and in this recipe, they are the star. Liren was even lucky enough to find some <a href="http://cilantropist.blogspot.com/2011/02/pea-tendrils-have-you-tried-them.html">pea shoots</a> at the farmers market, which make these spring rolls extra special. Second, she elevated standard spring rolls to greatness by pairing them with an intriguing Spicy Carrot Sauce (I can't wait to try it myself!). And last, but certainly not least, Liren encourages us to share these rolls with friends and family - a concept that is near and dear to my heart, since I learned to make these rolls from a good friend, and have shared them with family ever since. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br>
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I know you will just love this recipe from Liren, and be sure to stop by Kitchen Confidante and check out all her other recipes - I have still been thinking about her post from last year on <a href="http://kitchenconfidante.com/the-case-for-sausages">making beer bratwurst</a>, if you are into homemade foods and DIY projects, this one is for you. Enjoy!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">______________________________ </span></div><br>
</div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I am so honored to share a post today on The Cilantropist. Amanda and I both started our sites at about the same time, and it has been a delight getting to know one another better through our kitchens and the world of food. I have also had the joy of meeting Amanda in person, and I have to tell all of you - she is as sweet and kind and as passionate about food in person as you can imagine. Having once been in her grad school shoes, I well know the stress of that world - dissertation drafts, defenses, meeting upon meeting...I honestly don't know how she does it all whilst cooking, photographing, writing and sharing it here -- and beautifully so -- for all of us. So I am more than happy to share something with Amanda's readers, while she gets all that hard work done.</span><br>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">It's been a sweltering summer for much of the country, and while it's been unusually mild here in the Bay Area, I am often chatting with family and friends that are melting in heat and humidity. I have the utmost empathy for them; I well remember the oppressive heat, when your excursions outdoors are greeted by hot sidewalks, heat permeating from every inorganic material - I've crossed many a taxi filled street in NYC to know. All you want to do is find air conditioning, all you want to eat is something light and refreshing.</span><br>
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<div class="separator" style="clear: both; text-align: center;"><a 1em;"="" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjcbqbNL3rubpiYWgNh0Pnqe-XJ7y77q4EXsTrD-rZznBpBPgRZ0CjqxB0w9plTY90yxvqLSIQGROe9ij8657yenWoLVgO64hj8hlvJUymEP_V51PeTheGWye06-xa0ypyOW-eZf4N8cE/s1600/3.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjcbqbNL3rubpiYWgNh0Pnqe-XJ7y77q4EXsTrD-rZznBpBPgRZ0CjqxB0w9plTY90yxvqLSIQGROe9ij8657yenWoLVgO64hj8hlvJUymEP_V51PeTheGWye06-xa0ypyOW-eZf4N8cE/s640/3.jpg" width="512"></a></div><br>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Like Amanda, I am a fan of cilantro, so for today's post, I thought I would serve up something cool and refreshing, that highlights vibrant herbs and vegetables. Perfect for these hot summers, you will find these Vietnamese-style <strong>Fresh Spring Rolls with Spicy Carrot Sauce</strong> satisfying with the crunch of carrots and cucumber, the coolness of slippery bean threads (rice vermicelli), succulent seafood, and peppy herbs such as mint, cilantro and basil. And if that isn't enough, sweet carrots were used to create a Spicy Carrot Sauce in which to dip your bundles of coolness.</span><br>
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<div class="separator" style="clear: both; text-align: center;"><a 1em;"="" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzPma1zdjTT2shP1kN1JMl94Ah23cGMxyt2rO_4y2mzJ00QDZMmfBzvTo13Vbx5fgTCKuJBGZ_H0ROdHOch8lNUV-wtkUeXcOQqXVxOXRkVDo_zrenBhkZMhZi4mzFBtCuC8va8u_6EXU/s1600/4.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzPma1zdjTT2shP1kN1JMl94Ah23cGMxyt2rO_4y2mzJ00QDZMmfBzvTo13Vbx5fgTCKuJBGZ_H0ROdHOch8lNUV-wtkUeXcOQqXVxOXRkVDo_zrenBhkZMhZi4mzFBtCuC8va8u_6EXU/s640/4.jpg" width="456"></a></div><a href="https://cilantropist.blogspot.com/2011/08/fresh-spring-rolls-with-spicy-carrot.html#more">Read more »</a>The Cilantropisthttp://www.blogger.com/profile/02376568210816231726noreply@blogger.com41tag:blogger.com,1999:blog-4757560563234579595.post-52975315821334291992011-08-10T22:39:00.000-07:002011-08-10T22:39:51.553-07:00Herb Roasted Fingerling Potatoes<div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-8iSOQ-4h_V4/TiPWvOD-scI/AAAAAAAAEgg/r7JyPk_6VTM/s1600/Sage+Roasted+Potatoes.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-8iSOQ-4h_V4/TiPWvOD-scI/AAAAAAAAEgg/r7JyPk_6VTM/s640/Sage+Roasted+Potatoes.jpg" width="450"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I don't really care that it is summer and it is hot, because these days I have been wanting to roast everything. My abundance of summer squash goes into the oven, I have been making <a href="http://cilantropist.blogspot.com/2011/06/on-side-spice-roasted-carrots.html">Spice Roasted Carrots</a> like crazy, and I just made another batch of <a href="http://cilantropist.blogspot.com/2011/07/roasted-eggplant-and-red-pepper-dip.html">Roasted Eggplant and Red Pepper Dip</a> this weekend. Call me crazy, but doesn't roasting make everything taste better?</span></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-oOXTSbNziu8/TiPW55i_S3I/AAAAAAAAEgw/VmyUoRDK9DM/s1600/Weiser+Farms+Fingerling+Potatoes.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-oOXTSbNziu8/TiPW55i_S3I/AAAAAAAAEgw/VmyUoRDK9DM/s640/Weiser+Farms+Fingerling+Potatoes.jpg" width="412"></a></div><div class="separator" style="clear: both; text-align: center;"><i>Isn't this bag of little potatoes just the cutest?</i></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Roasting also saves me time - which I don't need to remind you, is in short supply these days. So naturally, when I picked up some beautiful fingerling potatoes from <a href="http://www.weiserfamilyfarms.com/about-the-farm/">Weiser Farms</a> at the Little Italy Farmers Market, I made big plans to toss them into the oven with some olive oil, and little salt, and some fresh herbs. </span></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-gAz9HZlhXgI/TiPVwzE4unI/AAAAAAAAEfk/vRCJL6bSfX0/s1600/Bag+of+Fingerling+Potatoes.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="403" src="http://3.bp.blogspot.com/-gAz9HZlhXgI/TiPVwzE4unI/AAAAAAAAEfk/vRCJL6bSfX0/s640/Bag+of+Fingerling+Potatoes.jpg" width="550"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-TmzSwPElQXs/TiPVy35d6QI/AAAAAAAAEfo/L7D1HK8OMKY/s1600/Colorful+Fingerling+Potatoes.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-TmzSwPElQXs/TiPVy35d6QI/AAAAAAAAEfo/L7D1HK8OMKY/s640/Colorful+Fingerling+Potatoes.jpg" width="438"></a></div><div class="separator" style="clear: both; text-align: center;"><i>Beautiful different colors of fingerling potatoes.</i></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I love roasting sliced potatoes with some onions, red peppers, and rosemary, but for these whole fingerling potatoes I wanted something a little more rustic, so I turned to sage. I adore the soft texture of fresh sage, it just draws me in like a delicate feather. The earthy and sweet fragrance is so different from other herbs, and it pairs perfectly with fresh-from-the-ground fingerling potatoes. </span></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Urx4G0V-LtQ/TiPWJpyb89I/AAAAAAAAEf4/EFp2y-NxauY/s1600/Roughly+Chopped+Fresh+Sage.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-Urx4G0V-LtQ/TiPWJpyb89I/AAAAAAAAEf4/EFp2y-NxauY/s640/Roughly+Chopped+Fresh+Sage.jpg" width="488"></a></div><div class="separator" style="clear: both; text-align: center;"></div><a href="https://cilantropist.blogspot.com/2011/08/herb-roasted-fingerling-potatoes.html#more">Read more »</a>The Cilantropisthttp://www.blogger.com/profile/02376568210816231726noreply@blogger.com28tag:blogger.com,1999:blog-4757560563234579595.post-21657614245860253862011-08-08T00:40:00.000-07:002011-08-08T06:14:04.605-07:00Grilled Thai Coriander Chicken<div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-oORzQJeCow0/Tj9SCqiTlzI/AAAAAAAAEno/4H7ufklatHY/s1600/IMG_5929.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="366" src="http://2.bp.blogspot.com/-oORzQJeCow0/Tj9SCqiTlzI/AAAAAAAAEno/4H7ufklatHY/s640/IMG_5929.jpg" width="550"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I am really excited to share another guest post with you today - this one is from my good friend and co-worker, Steve. Steve is not a blogger, but he is a true food connoisseur at heart. His skills in the kitchen are undeniable, and he is always making really amazing Thai foods and other Asian dishes. He and I talk about food ALL the time (he says this below, but I thought I would repeat it for emphasis), so many of the recipes you see here on The Cilantropist have been discussed with Steve over a cup of coffee before we start the workday. He has given me invaluable advice on most, if not all, of the Asian dishes I have featured here, including my recipe for <a href="http://cilantropist.blogspot.com/2010/09/tom-yum-goong-with-homemade-nam-prik.html">Tom Yum Goong</a> (Hot and Sour Soup with Prawns) and <a href="http://cilantropist.blogspot.com/2010/07/asian-lettuce-wraps-with-noodles.html">Turkey Larb</a>. In fact, sometimes he even brings me fresh kaffir lime leaves, limes, or lemongrass from his parent's garden up in LA. </span><br>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">All of Steve's cooking is fantastic, but I know he is an expert grill master, so I asked him to share one of his summer recipes with you today. This <b>Grilled Thai Coriander Chicken is perfect for an end-of-summer backyard barbecue</b>, or to make for the upcoming Labor Day weekend, or just to make on a weekday for dinner. The chicken doesn't need to marinate for very long, and is extremely easy to make. <b>And as a bonus, Steve also shared his recipe for a Green Salad with Thai-inspired Lime Dressing!</b> Together with some extra grilled veggies, this is basically the perfect family summer meal. </span><br>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This is Steve's first time posting here or <i>ever</i>, and this a fantastic post so let's show him some love! I am sure you will enjoy this recipe and I hope he will share more in the future. </span><br>
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<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Since Amanda is toiling away everyday working on her PhD thesis, I have observed firsthand the craziness of finishing up and graduating. I am actually her friend and neighbor in the lab (our desks are next to each other), and I love food. We both talk about it ALL the time and share each recipes and experiences in cooking with each other. I have to say, I am pretty lucky to be able to taste The Cilantropist’s food. So when she asked me to do the guest post, I was both honored and apprehensive, since this is the first time I have ever written a food post. I really like to cook and try new things, but taking pictures and cooking at the same time is definitely hard and I give props to everyone that does this. </span><br>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Now, onto the food!</span></div><div class="MsoNormal"><br>
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</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Many times you have guests come over unexpectedly, or a lot of visitors, and you want to make them something good, but that is still simple enough to manage. I came from a very big Chinese-Thai family and we often had family gatherings (either random or planned) at my Grandma’s house. My dad has 7 brothers and sisters, so I have lots of cousins and we all gathered at Grandma’s house. When I was a kid, I remember running around the house playing hide and seek, climbing trees, playing video games with my cousins, BUT in the background I could see that the kitchen and backyard was also active with my relatives cooking. In particular, the grill was definitely being utilized and the smell of grilled meat and charcoal sticks to my mind whenever I think of Grandma’s house. We aren’t unaccustomed to non-Asian foods or food snobs, but we just didn’t make your usual fare of burgers and hotdogs at our gatherings. We all love to eat good food, and in particular, good Thai food. </span><br>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Being that we all lived and grew up in southern California, BBQ was definitely something we did a lot in the backyard during the cool summer evenings. So this marinade for Grilled Thai Coriander Chicken that I rediscovered from my parents brings back many memories. Not only is it very easy to prepare at short notice, but very versatile for grilling different kinds of meats. I have never tried it with tofu, but maybe that would work as well.<a href="http://www.blogger.com/post-edit.g?blogID=4757560563234579595&postID=2165761424586025386" name="_GoBack"></a></span></div><div class="MsoNormal"><br>
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</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">For the chicken, the coriander-cilantro marinade is a very simple recipe and requires few ingredients, but the secret to making this marinade is in the preparation of some of the ingredients. Coriander is just the seed of cilantro, so in this recipe you get double cilantro (which is, coincidentally, part of The Cilantropist’s namesake). The seeds are dried and you can get it at any Mexican or Asian market, even many larger supermarkets such as Whole foods should have it. The first thing you want to do is dry toast the seeds in a heavy pan for 5 minutes until you can smell the fragrant coriander, but NOT burned. You need to shake the pan every once in awhile so that the coriander seeds are evenly toasted on all sides. </span><br>
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<div class="separator" style="clear: both; text-align: center;"><a 1em;"="" href="http://2.bp.blogspot.com/-ljaGsc_RgoE/Tj9X_FnTEaI/AAAAAAAAEpU/nruKfqoylY4/s1600/Steve+with+Mortar.jpg" imageanchor="1"><img border="0" height="315" src="http://2.bp.blogspot.com/-ljaGsc_RgoE/Tj9X_FnTEaI/AAAAAAAAEpU/nruKfqoylY4/s640/Steve+with+Mortar.jpg" width="550"></a></div></div><a href="https://cilantropist.blogspot.com/2011/08/grilled-thai-coriander-chicken.html#more">Read more »</a>The Cilantropisthttp://www.blogger.com/profile/02376568210816231726noreply@blogger.com33tag:blogger.com,1999:blog-4757560563234579595.post-13885735538360149422011-08-01T07:14:00.000-07:002011-08-01T07:15:05.745-07:00Orange Cantaloupe Sorbet<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-mD4zpWeUa_Q/Ti0jdzLGBxI/AAAAAAAAEjw/t1bp4igLuNE/s1600/Orange+Cantaloupe+Sorbet.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-mD4zpWeUa_Q/Ti0jdzLGBxI/AAAAAAAAEjw/t1bp4igLuNE/s640/Orange+Cantaloupe+Sorbet.jpg" width="450" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I am really excited to tell you that<b> <a href="http://www.cookincanuck.com/?p=3143">I am guest posting over at Cookin Canuck today</a></b>! </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I know, you are probably confused because I just told you that I am so busy these days that I barely have time to post <i>here</i>, but I committed to posting for Dara before I realized how busy I would be - and you know what? - I am so glad that I did, because Cookin Canuck is one of my favorite blogs, and Dara is a genuine person with a kind heart. I love her food because she always has recipe ideas that are <a href="http://www.cookincanuck.com/2011/05/shaved-asparagus-salad-with-balsamic-syrup-almonds-recipe/">exciting and fresh</a>, great <a href="http://www.cookincanuck.com/2011/06/how-to-peel-ginger/">how-to tips</a>, and <a href="http://www.cookincanuck.com/2011/07/rum-punch-recipe-with-ginger-beer-pineapple-juice/">photos that are lovely</a>. </span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Khg0gDm7tYc/Ti0jT57vylI/AAAAAAAAEjo/fxd7DLcljMQ/s1600/Orange+Cantaloupe+Sorbet+with+Orange+Slices.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-Khg0gDm7tYc/Ti0jT57vylI/AAAAAAAAEjo/fxd7DLcljMQ/s640/Orange+Cantaloupe+Sorbet+with+Orange+Slices.jpg" width="454" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So when she asked me to share a recipe with her readers, I knew I wanted to make something using seasonal ingredients that was different than something I had made before. Last summer, I had seen a lot of recipes for watermelon granitas and some melon sorbets, but I had never tried it myself. Since melons are at peak season right now, I thought it would be perfect to blend sweet summer citrus with ripe and juicy cantaloupe to make a sorbet that was bursting with flavor. </span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-4y311m5D3Pw/Ti0jF5ANsaI/AAAAAAAAEjY/deLBHKJDd-o/s1600/Orange+Cantaloupe+Sorbet+in+Orange+Cups.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-4y311m5D3Pw/Ti0jF5ANsaI/AAAAAAAAEjY/deLBHKJDd-o/s640/Orange+Cantaloupe+Sorbet+in+Orange+Cups.jpg" width="464" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">After I made it and took one refreshing bite, I was completely in love with the taste - it was sweet, but in such a complex way because of the natural flavor of the cantaloupe and fresh orange, plus some added sugar... and a little Cointreau. (You know me, I can't resist <a href="http://cilantropist.blogspot.com/2011/05/sparkling-wine-with-lemon-thyme-sorbet.html">adding a little liqueur to my sorbet</a>.) </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><i>Be sure to <a href="http://www.cookincanuck.com/?p=3143">head over to Cookin Canuck to get this easy recipe</a>, to see lots of step-by-step photos, and to get my 'how-to' tips for picking the best cantaloupe!</i></b></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">And last but not least, don't miss out on my <a href="http://cilantropist.blogspot.com/2011/07/giveaway-from-urban-cheesecraft-make.html">Urban Cheesecraft DIY cheese-making kit giveaway</a>! Urban Cheesecraft takes the guess-work out of making cheese by providing everything you need. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>Enjoy the week, and stay cool!</i></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-SOmkHb8yRz4/Ti0jDA3wEzI/AAAAAAAAEjU/153XbAptcjw/s1600/Flowers+for+Garnishing+Sorbet.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-SOmkHb8yRz4/Ti0jDA3wEzI/AAAAAAAAEjU/153XbAptcjw/s640/Flowers+for+Garnishing+Sorbet.jpg" width="496" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div>The Cilantropisthttp://www.blogger.com/profile/02376568210816231726noreply@blogger.com31tag:blogger.com,1999:blog-4757560563234579595.post-85342104838443902482011-07-30T13:38:00.000-07:002011-07-30T13:39:41.144-07:00A giveaway from Urban Cheesecraft: Make your own cheese!<center><div style="text-align: auto;"><br>
</div><div style="text-align: auto;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi44LRYmwXX36a84gF5UglprbXwvW2v0T_WyF5O99SQuhJCfPExyWz6tnjvGSuHYv49TiobAPhyphenhyphenCbrOLyzNQqs1cN499JP71qx7cNWoxQ_WhE0cyH1kMcmsYvS5YjMM6a-MrG4fvufCBFU/s1600/Herbed+Chevre.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi44LRYmwXX36a84gF5UglprbXwvW2v0T_WyF5O99SQuhJCfPExyWz6tnjvGSuHYv49TiobAPhyphenhyphenCbrOLyzNQqs1cN499JP71qx7cNWoxQ_WhE0cyH1kMcmsYvS5YjMM6a-MrG4fvufCBFU/s400/Herbed+Chevre.jpg" width="400"></a></div></center><br>
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<center style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">If you have been around here long enough, it should be no big shocker to you when I say that I LOVE cheese. Duh. But, guess what else I love? Etsy. </span></center><center style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br>
</span></center><center style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Um... You are probably wondering what those two things could possibly have in common, and I don't blame you. Although Etsy sellers have always shared plently of homemade goods including jams, cookies, and salts, I have been noticing an increasing number of specialty goods that look simply <i>scrumptious</i>. Case in point: In one of my recent Etsy newsletters (naturally I subscribe to get cool <a href="https://www.etsy.com/mailinglist/?ref=fp_ln_emails">Etsy Finds</a> delivered to my inbox) I discovered <a href="http://www.etsy.com/shop/urbancheesecraft">Claudia of Urban Cheesecraft</a> through one of Etsy's amazing videos. Claudia founded <b>Urban Cheesecraft as a way to share an easy and accessible way to make your own cheese at home</b> - she basically takes all the guesswork out by providing kits that have everything you need to make cheese, and all you have to do is add the milk!</span></center><center style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br>
</span></center><center style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Check out a video about Urban Cheesecraft here, and don't miss the baby goats. Is anything more adorable?</span></center><center><br>
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<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I think what I love the most about these kits from Urban Cheesecraft are the fact that <b>for first-time cheesemakers, the process is so simple</b>. In my opinion, lots of people would prefer to eat 'handcrafted' food that they make themselves, whether it is bread, preserves, tomato sauce, or cheese, but often taking the initial step seems like a lot of work and it can be daunting. Here <b>Urban Cheesecraft provides all the equipment, all the instructions, and all the ingredients in one simple, inexpensive kit so you can have homemade cheese in just an hour.</b> (And isn't this kit cute? Even better, it is made from post-consumer materials. Love that.) You just choose your milk, and you are ready to go! Each kit makes 10 batches of cheese, so it is actually a really stellar deal.</span></div><br>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglppgnmOvZZSw612094HZly2ykueryeb2XczxJNPCh3qAUjejcdNpUK3PIQieyDjlT_U_l_ker-tkOd1ZUXaDgKo0j-qGYiQSBrsWsR9-ppSshNv9dFIRqPIvlGU030x21HaXrTfiYZZw/s1600/DIY+goat+cheese+%2528chevre%2529+kit.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="355" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglppgnmOvZZSw612094HZly2ykueryeb2XczxJNPCh3qAUjejcdNpUK3PIQieyDjlT_U_l_ker-tkOd1ZUXaDgKo0j-qGYiQSBrsWsR9-ppSshNv9dFIRqPIvlGU030x21HaXrTfiYZZw/s400/DIY+goat+cheese+%2528chevre%2529+kit.jpg" width="400"></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglppgnmOvZZSw612094HZly2ykueryeb2XczxJNPCh3qAUjejcdNpUK3PIQieyDjlT_U_l_ker-tkOd1ZUXaDgKo0j-qGYiQSBrsWsR9-ppSshNv9dFIRqPIvlGU030x21HaXrTfiYZZw/s1600/DIY+goat+cheese+%2528chevre%2529+kit.jpg" imageanchor="1" style="margin-right: 1em;"></a><br>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglppgnmOvZZSw612094HZly2ykueryeb2XczxJNPCh3qAUjejcdNpUK3PIQieyDjlT_U_l_ker-tkOd1ZUXaDgKo0j-qGYiQSBrsWsR9-ppSshNv9dFIRqPIvlGU030x21HaXrTfiYZZw/s1600/DIY+goat+cheese+%2528chevre%2529+kit.jpg" imageanchor="1" style="margin-right: 1em;"></a><br>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglppgnmOvZZSw612094HZly2ykueryeb2XczxJNPCh3qAUjejcdNpUK3PIQieyDjlT_U_l_ker-tkOd1ZUXaDgKo0j-qGYiQSBrsWsR9-ppSshNv9dFIRqPIvlGU030x21HaXrTfiYZZw/s1600/DIY+goat+cheese+%2528chevre%2529+kit.jpg" imageanchor="1" style="margin-right: 1em;"></a><a href="https://cilantropist.blogspot.com/2011/07/giveaway-from-urban-cheesecraft-make.html#more">Read more »</a>The Cilantropisthttp://www.blogger.com/profile/02376568210816231726noreply@blogger.com122tag:blogger.com,1999:blog-4757560563234579595.post-88174976228917030352011-07-24T23:05:00.000-07:002011-07-24T23:05:08.008-07:00Guest Post: A Smarter Way to Make Brioche<div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-2tf3U62gnAQ/Tiyv0Mi9YwI/AAAAAAAAEyo/sDNRiGaMJY4/s1600/Brioche-4.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-2tf3U62gnAQ/Tiyv0Mi9YwI/AAAAAAAAEyo/sDNRiGaMJY4/s640/Brioche-4.jpg" style="cursor: move;" width="426"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Hey there! I know by now you probably think I have fallen off the face of the earth, but the reality is that I have disappeared into the black whole known as "<a href="http://www.phdcomics.com/comics.php">My Dissertation</a>." You think I'm kidding, but it's true. I finally scheduled my Ph.D. defense for early September, so I am basically working day and night to get everything finished. Right now, time is not something that I have, and my life has become completely consumed by science. A sad story, I know. But instead of cueing the world smallest violin playing the world's saddest song, I decided to bring in some friends to help me pick up the slack so that I can still bring you great recipes and beautiful food. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br>
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Starting today through the middle of September, I will be featuring some guest posts from talented bloggers and wonderful friends. I am thrilled that the first guest post today is from my good friend Marie, of <a href="http://www.meanderingeats.com/">Meandering Eats</a>, a fellow San Diegian (and scientist!) whom I first met this year when we both attended a photography workshop by Todd and Diane of <a href="http://whiteonricecouple.com/">WORC</a>. We instantly hit it off, talking non-stop on the drive to and from LA, and we have been happily chatting ever since. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br>
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I am really excited that Marie decided to share a recipe for brioche with you today, partially because I have never made brioche myself so I have something to learn too, but mostly because she brought me a loaf to try. And it was <i>amazing</i>. Honestly, if it is possible to have bread-envy, I have it right now. Marie's brioche was so much better than any bread I have <i>ever</i> baked. I told her she could bake four more loaves... and give them all to me. (Who says I have to share?) But what I really love about this recipe is that <b>Marie shares a smarter way to make brioche, by breaking down the recipe into easy steps that can be completed before and after a normal workday</b>. So you thought you needed to devote a whole weekend to making bread? Think again. And so, w</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">ithout further ado, I will leave you in the very capable hands of expert-bread maker Marie! </span></div><div style="text-align: center;">__________________________________</div><div style="text-align: center;"><br>
</div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">When Amanda asked me to guest post, I jumped at the opportunity, but little did I know I’d face a case of “photographer’s block”. No matter how I photographed this brioche, it didn’t come out quite as I hoped. </span><br>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Great. It was like being asked to play in the New York Philharmonic and all I could manage was a kazoo. </span><br>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">At the 11th hour, I finally took the images I felt would showcase this lovely brioche recipe and its incredible flexibility. That’s largely thanks to the fact that you can mold the rise times to your schedule. With a busy workweek, I was able to keep the bread rising at home, come home and bake it, then photograph. </span><br>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Brioche is fantastic at any time, but it’s especially good for breakfast. Pair it with Amanda’s </span><a href="http://cilantropist.blogspot.com/2011/07/more-berries-summer-strawberry.html"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Summer Strawberry Preserves</span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> or splurge on a high-end brand of butter. When it begins to stale, use it for French toast. The recipe’s from </span><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Baking With Julia</span></i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">, one of my favorite cookbooks by Julia Child and Dorie Greenspan based on the show by the same name. There were many bakers contributing recipes to the book and this one is from </span><a href="http://en.wikipedia.org/wiki/Nancy_Silverton"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Nancy Silverton</span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> of the famed </span><a href="http://www.labreabakery.com/index.aspx"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">La Brea Bakery</span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> and </span><a href="http://www.pizzeriamozza.com/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pizzeria Mozza</span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">. </span><br>
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-nP_8NrqMejA/TiyxwgdDdPI/AAAAAAAAEy8/Er7r_kpGAoE/s1600/Brioche-3.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-nP_8NrqMejA/TiyxwgdDdPI/AAAAAAAAEy8/Er7r_kpGAoE/s640/Brioche-3.jpg" width="436"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The original recipe called for a 30-45 minute rise for the sponge, a 2-hour first rise for the dough, an overnight (at least 4-6 hours) second rise after the dough was deflated from the first rise, and a final two hour rise after the </span><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">nanterre</span></i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> (the bumpy loaf shape) was formed. And as much as I love baking bread, it can be hard to manage the timing of all of these rises. I found that the dough worked really well if, after the overnight rise, the </span><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">nanterre</span></i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> was shaped and the loaf pan refrigerated for the day. </span><br>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">My game plan: </span><br>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i><u>Evening</u></i></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">: Make dough, first rise, place in the fridge overnight (needs about 3 1/2 hours, with 30 minutes of that active preparation).</span><br>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i><u>Next morning</u></i></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">: Divide dough into segments, place in loaf pan, refrigerate, go to work.</span><br>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><u><i>Following evening</i></u></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">: Come home from work, take dough out, give it a final rise, and bake. </span><br>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>With this plan, the brioche can be made as a side for dinner or saved for breakfast the following morning.</b></span><br>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b></b></span><a href="https://cilantropist.blogspot.com/2011/07/guest-post-smarter-way-to-make-brioche.html#more">Read more »</a>The Cilantropisthttp://www.blogger.com/profile/02376568210816231726noreply@blogger.com46tag:blogger.com,1999:blog-4757560563234579595.post-83583734346013250642011-07-14T21:23:00.000-07:002011-07-14T21:23:54.166-07:00A Recipe for Rose Sangria<div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-M2YhclaruBo/Th6EshD6LOI/AAAAAAAAEeA/mopE0CLaVqs/s1600/Summer+Rose+Sangria.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-M2YhclaruBo/Th6EshD6LOI/AAAAAAAAEeA/mopE0CLaVqs/s640/Summer+Rose+Sangria.jpg" width="440"></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> <i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> <a href="http://www.youtube.com/watch?v=1j6avX7ebkM">Summertime... and the livin's easy...</a></span></i> </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br>
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The best summer days begin with blue-sky mornings, carry on with sunny afternoons at the pool or the beach, and end with lazy, comfortable chit-chat among friends as the sun dips below the horizon. Of course, summer afternoons and evenings are made inevitably better if you are relaxing with a cool, sweet drink in your hand. So when one of my friends and readers asked on <a href="http://www.facebook.com/pages/The-Cilantropist/162357867111789">my facebook page</a> for a sangria recipe, I was surprised to realize I had not shared one with you yet. Naturally I could not let her question go unanswered, so put out a request <a href="http://twitter.com/#!/TheCilantropist">on Twitter</a> and got some great links to share from <a href="http://thepioneerwoman.com/cooking/2010/07/the-fourth/">The Pioneer Woman</a>, <a href="http://www.eat-drink-smile.com/2009/05/steeplechase-sangria.html">Eat.Drink.Smile</a>, and <a href="http://aggieskitchen.com/2011/06/11/saturday-sangria/">Aggie's Kitchen</a>. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br>
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">And then promptly got straight to work making my own batch of Rose Sangria. </span></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-tqFwVJ0fDi0/ThvXlcrRyRI/AAAAAAAAEV0/IN4FTpU-ywU/s1600/Cutting+up+Fruit+for+Sangria.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-tqFwVJ0fDi0/ThvXlcrRyRI/AAAAAAAAEV0/IN4FTpU-ywU/s640/Cutting+up+Fruit+for+Sangria.jpg" width="474"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Next to lemonade, sangria is probably the most quintessential satisfying summer beverage, and I love it. With a glass of sangria in my hand, and my friends and family by my side, I am a happy lady. </span></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-DYb_pMPgY7g/ThvXxvet-sI/AAAAAAAAEWI/8cmw08i1npQ/s1600/Fresh+Raspberries+for+Sangria.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-DYb_pMPgY7g/ThvXxvet-sI/AAAAAAAAEWI/8cmw08i1npQ/s640/Fresh+Raspberries+for+Sangria.jpg" width="426"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Regardless of whether you make your sangria with white, rose, or red wine, the best part is definitely the wine-soaked fruit. Don't you just love fishing out those boozy fruits from the bottom of the glass? For my summer <b>Rose Sangria</b>, I love adding in <b>ripe peaches and strawberries, sliced oranges, and </b></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>plump raspberries</b>. The sliced oranges are so beautiful, but my favorite to eat are the peaches - they soak up the sugar and wine to become tender and just perfectly sweet. </span></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-3d9RVts82sc/ThvXCUvSZ9I/AAAAAAAAEVU/i84OZa7JR0Q/s1600/Slicing+Oranges+for+Sangria.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-3d9RVts82sc/ThvXCUvSZ9I/AAAAAAAAEVU/i84OZa7JR0Q/s640/Slicing+Oranges+for+Sangria.jpg" width="440"></a></div><a href="http://1.bp.blogspot.com/-3d9RVts82sc/ThvXCUvSZ9I/AAAAAAAAEVU/i84OZa7JR0Q/s1600/Slicing+Oranges+for+Sangria.jpg" imageanchor="1" style="margin-right: 1em;"></a><a href="https://cilantropist.blogspot.com/2011/07/recipe-for-rose-sangria.html#more">Read more »</a>The Cilantropisthttp://www.blogger.com/profile/02376568210816231726noreply@blogger.com50tag:blogger.com,1999:blog-4757560563234579595.post-47638076771247222042011-07-10T23:46:00.000-07:002011-07-10T23:46:49.170-07:00Roasted Eggplant and Red Pepper Dip<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-L1_nW1b5AX4/ThnpLUHxJeI/AAAAAAAAESo/tHSFp6fiCMI/s1600/Roasted+Red+Pepper+and+Eggplant+Dip1.jpg" imageanchor="1" style="margin-right: 1em;"><br>
<img border="0" height="640" src="http://4.bp.blogspot.com/-L1_nW1b5AX4/ThnpLUHxJeI/AAAAAAAAESo/tHSFp6fiCMI/s640/Roasted+Red+Pepper+and+Eggplant+Dip1.jpg" width="520"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Not that I think you are dense or anything, but I am just going to say it right off the bat: you need to turn on your oven to make this. If that turns you away, so be it, but all I can do is offer my promise that turning on your oven to make this is <i>so worth it</i>. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br>
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Any other time of the year, I wouldn't need to give this disclaimer, but I feel like everyone is sweltering lately. Even living here in San Diego where we supposedly have a 'mild' climate, it is HOT. (I finally broke down and bought my first fan! Please don't make fun of me that I didn't have a fan before.) You probably think I am crazy, telling you to make a Roasted Eggplant and Red Pepper Dip when your house is already a heat box, but I have to tell you, <b>this is one of my favorite things to make in the summer</b>. </span></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-KQHMS8iz_vI/Thnp8sSRiPI/AAAAAAAAES4/T68Q_Csm8cM/s1600/Beck+Chopping+Onions.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-KQHMS8iz_vI/Thnp8sSRiPI/AAAAAAAAES4/T68Q_Csm8cM/s640/Beck+Chopping+Onions.jpg" width="470"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This dip tops my list of summer favorites because it is <b>easy, healthy, and very quick and inexpensive to make</b>. So naturally, <a href="http://www.facebook.com/photo.php?fbid=252681531412755&set=a.202384023109173.63018.162357867111789&type=1&theater">when my sister came to visit last weekend</a>, we whipped up a batch to take to the beach. She specifically asked me to show her recipes we could make together that she would be able to recreate back at home in Colorado. My sister cooks, but isn't as passionate about it as I am and doesn't have a lot of time on her hands (and really just prefers <a href="http://cilantropist.blogspot.com/2010/08/honey-sage-ice-cream.html">ice cream</a> and <a href="http://cilantropist.blogspot.com/2011/03/cocoa-brownies-with-browned-butter-best.html">brownies</a>), so easy recipes like this one are perfect for her. </span></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-wYpSeTpOvSc/ThpHKdgtSYI/AAAAAAAAEUg/Dx_N-udBYV4/s1600/Cutting+Red+Onions+for+Dip_2.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="401" src="http://4.bp.blogspot.com/-wYpSeTpOvSc/ThpHKdgtSYI/AAAAAAAAEUg/Dx_N-udBYV4/s640/Cutting+Red+Onions+for+Dip_2.jpg" width="550"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">My sister also asked me <a href="http://cilantropist.blogspot.com/2010/04/how-to-chop-onion-like-pro.html">the right way to cut an onion</a> and other veggies, and I felt like a proud teacher with a star pupil as she sliced and diced like a pro. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br>
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><u>So here is just how easy this recipe is</u>: You slice up the veggies...</span></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ExlaofvrgAI/ThnqILFgigI/AAAAAAAAETE/JgUXwZ-ZYN8/s1600/Cutting+up+Red+Peppers.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-ExlaofvrgAI/ThnqILFgigI/AAAAAAAAETE/JgUXwZ-ZYN8/s640/Cutting+up+Red+Peppers.jpg" width="464"></a></div><a href="http://3.bp.blogspot.com/-ExlaofvrgAI/ThnqILFgigI/AAAAAAAAETE/JgUXwZ-ZYN8/s1600/Cutting+up+Red+Peppers.jpg" imageanchor="1" style="margin-right: 1em;"></a><a href="https://cilantropist.blogspot.com/2011/07/roasted-eggplant-and-red-pepper-dip.html#more">Read more »</a>The Cilantropisthttp://www.blogger.com/profile/02376568210816231726noreply@blogger.com91tag:blogger.com,1999:blog-4757560563234579595.post-47567041991785594182011-07-02T08:10:00.000-07:002011-07-02T08:10:10.558-07:00Red, White, and Blueberry Tart<div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-IOU_LsQBNwA/Tg6nYIBbsPI/AAAAAAAAERc/xyD5Hy6ThSE/s1600/Red%252C+White%252C+and+Blueberry+Tart+4v2.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-IOU_LsQBNwA/Tg6nYIBbsPI/AAAAAAAAERc/xyD5Hy6ThSE/s640/Red%252C+White%252C+and+Blueberry+Tart+4v2.jpg" width="550"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The Fourth of July weekend is finally here...</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br>
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I don't know about you, but I am definitely looking forward to a little time away from work for some fun in the sun and the chance to get to eat <a href="http://cilantropist.blogspot.com/2010/09/labor-day-party-and-thomas-kellers.html">my favorite All-American summer foods</a>. Plus, </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">my sister is coming to visit, the weather will be in the mid-to-high eighties (which means lots of pool and beach time) and I capped off this week with an <b>appearance on Channel 6, San Diego Living</b>. It was my first time on live TV and I had so much fun doing <b>a live cooking demo of a Red, White, and Blueberry Tart for the Fourth of July</b>. Since it was right before the holiday weekend, it was the perfect time to share a classic red, white, and blue dessert recipe like this tart. I know some people that are local to San Diego already tuned in live yesterday morning, but you can watch the clip here! </span></div><br>
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<center><iframe allowfullscreen="" frameborder="0" height="390" src="http://www.youtube.com/embed/Jf9T6jESkrc?rel=0" width="480"></iframe></center><br>
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<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I want to send a big thank you to the great people at <a href="http://www.sandiego6.com/content/sdl/default.aspx">San Diego Living</a> for inviting me on the show, and if you haven't watched before, definitely <a href="http://www.sandiego6.com/content/sdl/default.aspx">visit their website</a>. When I was there on Friday, they also had fantastic segments from <a href="http://sandiegobargainmama.com/">SD Bargain Mama</a> about how to save money on summer family fun, as well as a cool makeup artist and beauty consultant with great summer looks. All the videos are right on their homepage so you can easily scroll through and view them all!</span></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-6ackTH2Tkls/Tg5e0W28hVI/AAAAAAAAEQU/ydA-zxKlzFw/s1600/Homemade+Sweet+Tart+Dough.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="389" src="http://3.bp.blogspot.com/-6ackTH2Tkls/Tg5e0W28hVI/AAAAAAAAEQU/ydA-zxKlzFw/s640/Homemade+Sweet+Tart+Dough.jpg" width="550"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ok, now let me quickly tell you a little more about this fantastic Red, White, and Blueberry Tart - the crust is made from homemade sweet tart dough, which is also known by the fancy french name of '<a href="http://leitesculinaria.com/66688/recipes-pate-sucree.html">pate sucree</a>,' although there is really nothing fancy or complicated about making this. I have made this dough at least 4-5 times now, and it is fool-proof - it turns out perfectly every time. Plus it is quick to make. With a food processor, you can have it ready and chilling in the fridge in under five minutes. I promise. </span></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-sZUbhsy1rPs/Tg5ez7cVNYI/AAAAAAAAEQM/NZR4dUZ3xoM/s1600/Homemade+Strawberry+Preserves+for+Tart.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="399" src="http://1.bp.blogspot.com/-sZUbhsy1rPs/Tg5ez7cVNYI/AAAAAAAAEQM/NZR4dUZ3xoM/s640/Homemade+Strawberry+Preserves+for+Tart.jpg" width="550"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Once the sweet tart crust is baked, the "Red" layer comes from sliced fresh strawberries topped with <a href="http://cilantropist.blogspot.com/2011/07/more-berries-summer-strawberry.html">sweet summer strawberry preserves</a>. As I mentioned in my last post, I think you get the most authentic strawberry taste when you make the preserves at home, but store-bought preserves also work great for this recipe. The fresh berries with the preserves provide a great textural element as well as sweet taste. </span></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-FIkf-cA-Dtc/Tg5e3I72MVI/AAAAAAAAEQw/Q_rN_y2yk30/s1600/Spreading+Preserves+in+Tart.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-FIkf-cA-Dtc/Tg5e3I72MVI/AAAAAAAAEQw/Q_rN_y2yk30/s640/Spreading+Preserves+in+Tart.jpg" width="426"></a></div><a href="http://3.bp.blogspot.com/-FIkf-cA-Dtc/Tg5e3I72MVI/AAAAAAAAEQw/Q_rN_y2yk30/s1600/Spreading+Preserves+in+Tart.jpg" imageanchor="1" style="margin-right: 1em;"></a><a href="https://cilantropist.blogspot.com/2011/07/red-white-and-blueberry-tart.html#more">Read more »</a>The Cilantropisthttp://www.blogger.com/profile/02376568210816231726noreply@blogger.com80tag:blogger.com,1999:blog-4757560563234579595.post-20967213059394923132011-07-01T00:08:00.000-07:002011-07-01T00:08:05.907-07:00More berries! Summer Strawberry Preserves<div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-fLSPhQLjWzE/Tgvui-4xRSI/AAAAAAAAEOs/7lFWgovj3d8/s1600/Fresh+Farmer%2527s+Market+Strawberries.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-fLSPhQLjWzE/Tgvui-4xRSI/AAAAAAAAEOs/7lFWgovj3d8/s640/Fresh+Farmer%2527s+Market+Strawberries.jpg" width="492"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Be it strawberries, cherries, or blueberries, I have been buying summer berries in bulk from the farmers market and eating them like there is no tomorrow. Which, to be honest, is sort of hilarious, because there is definitely no shortage of sweet berries here in Southern California. For us, the berry season in the summer is pretty long which means I am a lucky lady (with a belly full of sweet berries). </span></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-C6fiKrQkHjM/Tgvujk5QzHI/AAAAAAAAEO0/c_mpuIF2064/s1600/Hulling+and+Slicing+Strawberries%252C+overhead.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-C6fiKrQkHjM/Tgvujk5QzHI/AAAAAAAAEO0/c_mpuIF2064/s640/Hulling+and+Slicing+Strawberries%252C+overhead.jpg" width="430"></a></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">At the farmer's markets and even the grocery stores, strawberries are plentiful and perfectly ripe right now, which makes it the ideal time for turning those berries into jam and preserves. I told you a few weeks ago about my first love - cherry preserves - and a few readers were curious if the same recipe would work for other berries like strawberries or blueberries. Naturally I couldn't let this question go unanswered (since own curiosity often gets the better of me) so I decided to cook up some strawberry preserves.</span></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-BicF04e0hNk/Tgvuh9hlW7I/AAAAAAAAEOg/Affw5seFNDU/s1600/Four+Cups+of+Strawberries.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-BicF04e0hNk/Tgvuh9hlW7I/AAAAAAAAEOg/Affw5seFNDU/s640/Four+Cups+of+Strawberries.jpg" width="472"></a></div><a href="http://1.bp.blogspot.com/-BicF04e0hNk/Tgvuh9hlW7I/AAAAAAAAEOg/Affw5seFNDU/s1600/Four+Cups+of+Strawberries.jpg" imageanchor="1" style="margin-right: 1em;"></a><a href="https://cilantropist.blogspot.com/2011/07/more-berries-summer-strawberry.html#more">Read more »</a>The Cilantropisthttp://www.blogger.com/profile/02376568210816231726noreply@blogger.com41tag:blogger.com,1999:blog-4757560563234579595.post-23930311837312864672011-06-26T22:00:00.000-07:002011-06-26T22:00:17.667-07:00Spumoni Sundaes with Hot Fudge and Amaretto Cherry Sauce<div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-YCgkbZ1b4XY/TgfrlSqwxkI/AAAAAAAAEJM/zdVN730SKZk/s1600/Spumoni+Sundaes+with+Hot+Fudge+and+Cherry+Sauce.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-YCgkbZ1b4XY/TgfrlSqwxkI/AAAAAAAAEJM/zdVN730SKZk/s640/Spumoni+Sundaes+with+Hot+Fudge+and+Cherry+Sauce.jpg" width="452"></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-family: Times;"><br>
</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Sundaes always make me think of long summer days growing up in the midwest. At the peak of summer in Ohio, the sun sometimes didn't dip below the horizon until almost 9:30pm, which meant lots of daylight hours to laugh and play, especially after school was out for the summer. Those days, it was pretty safe to roam around the neighborhood, and I spent my time playing kickball in the street with the boys or riding bikes with my girlfriends. My mom always told me I had to be home by the time the streetlights came on, and I would grudgingly drag my feet back home to end the day. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br>
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Other evenings, my mom would load us up in the minivan (oh yeah, we did have <i>two</i> minivans in my lifetime) and we would head to the ice cream shop for cones or sundaes. Hands-down, my favorite places to go were <a href="http://www.facebook.com/Honeyhut">Honey Hut Ice Cream </a> and <a href="http://www.eastcoastcustard.com/">East Coast Custard</a>, and if you grew up in Cleveland, I really <i>really</i> hope you have been to one or both places. (It is no coincidence that the <a href="http://www.yelp.com/biz/honey-hut-ice-cream-shoppe-cleveland-2">Yelp review for Honey Hut</a> has 5 stars for reviews.) </span></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-1B0ZUpVBWd8/TgfpnNi4HxI/AAAAAAAAEIk/_3232w2bsKE/s1600/Ghiradelli+Chocolate+3.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-1B0ZUpVBWd8/TgfpnNi4HxI/AAAAAAAAEIk/_3232w2bsKE/s640/Ghiradelli+Chocolate+3.jpg" width="520"></a></div><div class="separator" style="clear: both; text-align: center;"><i>Ghiradelli chocolate for Espresso Hot Fudge Sauce. (Can you read upside down?)</i></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">When my family would go for ice cream, sometimes I would be in the mood for just a cone (with two scoops of course), but often I would want a sundae. Thinking back, might have just wanted the sundae for the maraschino cherry on the top, but the hot fudge sauce on the frozen ice cream didn't hurt either. Actually, I think I gravitated towards the sundae because aside from a banana split, it was the most indulgent thing on the menu. Even as a child I was a smart girl. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br>
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Now I don't know if it was these childhood memories or just the appeal of chocolate, cherries, and ice cream, but when I saw this <b>Spumoni Sundae with Hot Fudge and Cherry Sauce</b> in <a href="http://www.epicurious.com/recipes/food/views/Spumoni-Sundaes-with-Espresso-Hot-Fudge-Sauce-359795">Bon Appetit last summer</a>, I swooned. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br>
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Plus, I can rarely turn away chocolate. </span></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-q6LoUahsb4k/TgfpXwMPEpI/AAAAAAAAEIQ/0bT_39wdks4/s1600/Dripping+Hot+Fudge+Sauce.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-q6LoUahsb4k/TgfpXwMPEpI/AAAAAAAAEIQ/0bT_39wdks4/s640/Dripping+Hot+Fudge+Sauce.jpg" width="440"></a></div><div class="separator" style="clear: both; text-align: center;"><i>I cannot resist this. </i></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Espresso hot fudge sauce? Warm amaretto cherry sauce? Pistachio and vanilla ice cream? Check, check, and check. Yes, I would like them all please. And if you can serve them to me in a pretty sundae glass that would be great. I can even say please and thank you if you want. <i>Pretty please</i>...? </span></div><div class="separator" style="clear: both; text-align: center;"><br>
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-5VLmO3iugxg/TgfxDc_CMlI/AAAAAAAAEJ8/bmNqb6iKNVE/s1600/Amaretto+Cherry+Sauce+2.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="382" src="http://1.bp.blogspot.com/-5VLmO3iugxg/TgfxDc_CMlI/AAAAAAAAEJ8/bmNqb6iKNVE/s640/Amaretto+Cherry+Sauce+2.jpg" width="550"></a></div><div class="separator" style="clear: both; text-align: center;"><i>This warm amaretto cherry sauce is to die for.</i></div><i></i><a href="https://cilantropist.blogspot.com/2011/06/spumoni-sundaes-with-hot-fudge-and.html#more">Read more »</a>The Cilantropisthttp://www.blogger.com/profile/02376568210816231726noreply@blogger.com56tag:blogger.com,1999:blog-4757560563234579595.post-19388673895617847082011-06-22T07:40:00.000-07:002011-06-22T07:40:58.027-07:00Zucchini Noodles with Chicken and Tangy Peanut Sauce<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="http://2.bp.blogspot.com/-xHVEGosqE0k/Tf7TPOzukNI/AAAAAAAAEGk/dRPqzs2RPsI/s1600/Zucchini+Ribbons+for+Noodles.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-xHVEGosqE0k/Tf7TPOzukNI/AAAAAAAAEGk/dRPqzs2RPsI/s640/Zucchini+Ribbons+for+Noodles.jpg" style="cursor: move;" width="436" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I am super excited to share this recipe with you today - partially because I get to tell you about an amazing new gadget I discovered (pssst... the <a href="http://www.amazon.com/Swissmar-Peeler-Julienne-Blade-Red/dp/B001P71JB6?ie=UTF8&tag=thecila-20&link_code=btl&camp=213689&creative=392969" target="_blank">Swissmar Julienne Peeler</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=thecila-20&l=btl&camp=213689&creative=392969&o=1&a=B001P71JB6" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> rocks my world!) but more importantly because <b>I am sharing this recipe on one of my favorite blogs: <a href="http://kitchen-confidante.com/">Kitchen Confidante</a>.</b> </span></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The lovely Liren of Kitchen Confidante is getting some much needed rest and relaxation in Maui for a week and she was kind enough to invite me to <a href="http://kitchen-confidante.com/guest-post-cilantropist-zucchini-noodles-with-chicken-and-tangy-peanut-sauce-recipe">guest post for her while she is gone</a>. I love Kitchen Confidante because the recipes Liren shares use seasonal, fresh ingredients that I enjoy, but there is often a twist that makes each dish really unique and innovative. On the flipside, some of her more traditional recipes touch close to my heart and remind me of happy food and family memories. Plus, her photography is always stunning, and you know how I love my beautiful food. </span></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="http://1.bp.blogspot.com/-tpfNoT2j6oc/Tf7SbytzIzI/AAAAAAAAEGA/G8IHyh8Pdqw/s1600/Good+Clean+Food.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="416" src="http://1.bp.blogspot.com/-tpfNoT2j6oc/Tf7SbytzIzI/AAAAAAAAEGA/G8IHyh8Pdqw/s640/Good+Clean+Food.jpg" style="cursor: move;" width="550" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The recipe I am sharing on her site today is definitely seasonal - hooray for vibrant summer squash and zucchini! - as well as an easy and healthy way to shake up your weeknight meals. Be sure to head on over to Kitchen Confidante to get the recipe for these <b>Zucchini Noodles with Chicken and Tangy Peanut Sauce</b> - trust me, you want to go there as much to get my recipe as you do to check out all Liren's other great posts. Plus I really <i>really</i> have fallen head over heels in love with <a href="http://www.amazon.com/Swissmar-Peeler-Julienne-Blade-Red/dp/B001P71JB6?ie=UTF8&tag=thecila-20&link_code=btl&camp=213689&creative=392969" target="_blank">this new julienne peeler that I got</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=thecila-20&l=btl&camp=213689&creative=392969&o=1&a=B001P71JB6" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />, and I want you to see how easily you can make healthy vegetable 'noodles.' </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>This recipe is for </b><i><b>good, clean food </b></i><b>to keep fit and happy.</b> </span></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> <a href="http://kitchen-confidante.com/guest-post-cilantropist-zucchini-noodles-with-chicken-and-tangy-peanut-sauce-recipe">Head on over to her site to read the full post and get the recipe</a>!</span></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> </span></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi74mQJYii6JiRjqchvLjf4iblwJYs5AuSyODYtgZ9n7YVcoOJijE8KORzyXRKi11hs6m2cLN2OAKUxjvtA6kMooZqU_wluBgGjwF-7DAAFU-64txzSXuMhMP0afk-LbAKscDLX-mLewYg/s1600/Pouring+Peanut+Sauce+on+Zucchini+Ribbons.jpg" imageanchor="1" style="margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi74mQJYii6JiRjqchvLjf4iblwJYs5AuSyODYtgZ9n7YVcoOJijE8KORzyXRKi11hs6m2cLN2OAKUxjvtA6kMooZqU_wluBgGjwF-7DAAFU-64txzSXuMhMP0afk-LbAKscDLX-mLewYg/s640/Pouring+Peanut+Sauce+on+Zucchini+Ribbons.jpg" style="cursor: move;" width="540" /></a></div>The Cilantropisthttp://www.blogger.com/profile/02376568210816231726noreply@blogger.com71