tag:blogger.com,1999:blog-43629761375925621342024-02-19T00:28:50.468-08:00All Things LovelyShawniehttp://www.blogger.com/profile/18262143691424198772noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-4362976137592562134.post-27557089566242631742013-04-29T08:32:00.001-07:002013-04-29T08:32:10.451-07:00Farmacology, by Dr Daphne Miller <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj97O5GD9Joegfrj5vB0H3WYxV1J3TrWFHaR11oYoejeYznshlFEaNNLNzNyFmRST1G6XxJcuAKPYl3rnAvhBuTVarhubnB_r0MgI1nRbPoSqq7Nya6vsUoDOArQ2PoMuw55xrbz0Wlyp5-/s640/blogger-image-2021570126.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj97O5GD9Joegfrj5vB0H3WYxV1J3TrWFHaR11oYoejeYznshlFEaNNLNzNyFmRST1G6XxJcuAKPYl3rnAvhBuTVarhubnB_r0MgI1nRbPoSqq7Nya6vsUoDOArQ2PoMuw55xrbz0Wlyp5-/s640/blogger-image-2021570126.jpg" /></a></div>Shawniehttp://www.blogger.com/profile/18262143691424198772noreply@blogger.com1tag:blogger.com,1999:blog-4362976137592562134.post-68464378421786718182012-08-29T04:45:00.000-07:002012-08-29T04:45:24.866-07:00Rome in Context: Underground Coliseum tour<div style="font-family: 'Lucida Grande', Verdana, Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;">
<a data-mce-href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4dxDhlEjHcouHNjAar1Y_rgf7vzMq4WToPXIzDJUWLgUAE2m18plAEhF59tsH3C8J295AorBZYsylCp-uUDEmCHZCad4kWsd-bQ5NfhovyYQyRaSN3JOIecyV3_P-cMUvKcrnn9XVU442/s1600/DSCN7044.JPG" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4dxDhlEjHcouHNjAar1Y_rgf7vzMq4WToPXIzDJUWLgUAE2m18plAEhF59tsH3C8J295AorBZYsylCp-uUDEmCHZCad4kWsd-bQ5NfhovyYQyRaSN3JOIecyV3_P-cMUvKcrnn9XVU442/s1600/DSCN7044.JPG" style="color: #007bff;"><img border="0" data-mce-src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4dxDhlEjHcouHNjAar1Y_rgf7vzMq4WToPXIzDJUWLgUAE2m18plAEhF59tsH3C8J295AorBZYsylCp-uUDEmCHZCad4kWsd-bQ5NfhovyYQyRaSN3JOIecyV3_P-cMUvKcrnn9XVU442/s400/DSCN7044.JPG" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4dxDhlEjHcouHNjAar1Y_rgf7vzMq4WToPXIzDJUWLgUAE2m18plAEhF59tsH3C8J295AorBZYsylCp-uUDEmCHZCad4kWsd-bQ5NfhovyYQyRaSN3JOIecyV3_P-cMUvKcrnn9XVU442/s400/DSCN7044.JPG" style="border: 0px;" width="400" /></a><br />I was introduced to <a data-mce-href="http://www.contexttravel.com/" href="http://www.contexttravel.com/" style="color: #007bff;">Context Travel</a> guided walking tours by a friend with whom I was traveling to Rome and Paris. She took one of these in-depth, scholarly led tours a few years back and raved about how well-done they are. The small (no more than 6 to a group) tours are led by local historians, professors, scholars, and others able to put a city's history and development into CONTEXT through tours of historic sites and user-friendly commentary. </div>
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Fueled by a love for history, architecture, and learning, we registered for not one, but <em>two </em>different tours in a single day. The four hour <a data-mce-href="http://www.contexttravel.com/city/rome/walking-tour-details/roma-antica-from-the-roman-forum-to-the-colosseum" href="http://www.contexttravel.com/city/rome/walking-tour-details/roma-antica-from-the-roman-forum-to-the-colosseum" style="color: #007bff;">Roma Antica Tour</a> offering a comprehensive look at the Coliseum and Forum and a two hour <a data-mce-href="http://www.contexttravel.com/city/rome/walking-tour-details/underground-colosseum" href="http://www.contexttravel.com/city/rome/walking-tour-details/underground-colosseum" style="color: #007bff;">Underground Coliseum</a> tour of its newly opened subterranean levels where the gladiators and animals dwelled. </div>
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Ambitious seeming--- yes. But it turned out to be one of the most memorable parts of our two week trip, and by far the best guided tour I have ever experienced...ever. </div>
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<a data-mce-href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK2zeQ1z06oV3D1l8Ds6qeq2o0IXMOCoqqpm8Q8pcvb2AAxpdYnS33Ugs_W5WFdHN9oOCbRWfXE4JX_E4XDEnaYCMeFhp-eNy5mfPGlGcK6IK8btDjg97J-So-r0kfJcWROiwStu90bBY-/s1600/DSCN7054.JPG" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK2zeQ1z06oV3D1l8Ds6qeq2o0IXMOCoqqpm8Q8pcvb2AAxpdYnS33Ugs_W5WFdHN9oOCbRWfXE4JX_E4XDEnaYCMeFhp-eNy5mfPGlGcK6IK8btDjg97J-So-r0kfJcWROiwStu90bBY-/s1600/DSCN7054.JPG" style="color: #007bff;"><img border="0" data-mce-src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK2zeQ1z06oV3D1l8Ds6qeq2o0IXMOCoqqpm8Q8pcvb2AAxpdYnS33Ugs_W5WFdHN9oOCbRWfXE4JX_E4XDEnaYCMeFhp-eNy5mfPGlGcK6IK8btDjg97J-So-r0kfJcWROiwStu90bBY-/s400/DSCN7054.JPG" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK2zeQ1z06oV3D1l8Ds6qeq2o0IXMOCoqqpm8Q8pcvb2AAxpdYnS33Ugs_W5WFdHN9oOCbRWfXE4JX_E4XDEnaYCMeFhp-eNy5mfPGlGcK6IK8btDjg97J-So-r0kfJcWROiwStu90bBY-/s400/DSCN7054.JPG" style="border: 0px;" width="400" /></a><br />
Platform reconstructing part of the arena playing field. </div>
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We embarked on our first Context tour of <a data-mce-href="http://wanderlusttours.tumblr.com/post/30386256279/romeincontext1" href="http://wanderlusttours.tumblr.com/post/30386256279/romeincontext1" style="color: #007bff;">The Forum</a> in the morning hours, and after a quick lunchtime excursion to St. John in the Lateran, we reconvened at the Coliseum for our second tour with docent, Patrizia Sfligiotti. Another archaeologist who serves as Rome's attache for the Italian National Trust. Yeah. She's kinda a big deal...<br />
Thankfully, the rain relented! This tour ended up being just Sherri and me, so we had Patrizia's undivided attention. The new Underground Coliseum tour features the subterranean levels never before open to the public as well as the third tier, where the middle class folk sat (a.k.a. peanut heaven). We learned the lower you sat (higher class) the better chance you had of escape should the place catch fire...<br />
This tour generally includes an overview of the Coliseum's engineering and history, but we fast-forwarded having already been given that lecture on the earlier Forum tour. Patrizia led us down the familiar corridors of the entry level (weren't we just here!!?) and went straight onto the platform of which we had the birds-eye view earlier.<br />
<a data-mce-href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpwxBGFGGtNql3Dew-efwIELoBtsJi4IPYF_oCmc7gWiCE7xI2brjY72wtDNfZOqQXV2TEdkFQoFS5vbI-0LyKKkDFL5CXgVHIJgkarY0ISvU6rx4MCIofDseNkagASzEa1DR4wT8niMxL/s1600/DSCN7257.JPG" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpwxBGFGGtNql3Dew-efwIELoBtsJi4IPYF_oCmc7gWiCE7xI2brjY72wtDNfZOqQXV2TEdkFQoFS5vbI-0LyKKkDFL5CXgVHIJgkarY0ISvU6rx4MCIofDseNkagASzEa1DR4wT8niMxL/s1600/DSCN7257.JPG" style="color: #007bff;"><img border="0" data-mce-src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpwxBGFGGtNql3Dew-efwIELoBtsJi4IPYF_oCmc7gWiCE7xI2brjY72wtDNfZOqQXV2TEdkFQoFS5vbI-0LyKKkDFL5CXgVHIJgkarY0ISvU6rx4MCIofDseNkagASzEa1DR4wT8niMxL/s400/DSCN7257.JPG" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpwxBGFGGtNql3Dew-efwIELoBtsJi4IPYF_oCmc7gWiCE7xI2brjY72wtDNfZOqQXV2TEdkFQoFS5vbI-0LyKKkDFL5CXgVHIJgkarY0ISvU6rx4MCIofDseNkagASzEa1DR4wT8niMxL/s400/DSCN7257.JPG" style="border: 0px;" width="400" /></a>Standing in the arena level platform<br />
We stood on what was once the arena playing field. This is where is all went down. Beasts, Gladiators. Children. Women. It was a bit haunting being the only two out there. Hailing from Columbus and having been to plenty of Buckeye games at Ohio Stadium, it wasn't difficult to envision a full house of rabid fans watching craziness unfold in the arena. I couldn't imagine... I felt very small.</div>
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<a data-mce-href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQOG1ZUcN5WJgkJZ6lU-iLnWRYME2aJcGcL5u9wyj1YdzcqFH2jK0sjrkBwgySveOd4WQQs4DbZQ0zb6ZwnRiElAGBRPeBXfqXBYmDcUcg1nJKd7qhjl-mEnvJG_614QM0BRN87sIgfI4V/s1600/DSCN7260.JPG" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQOG1ZUcN5WJgkJZ6lU-iLnWRYME2aJcGcL5u9wyj1YdzcqFH2jK0sjrkBwgySveOd4WQQs4DbZQ0zb6ZwnRiElAGBRPeBXfqXBYmDcUcg1nJKd7qhjl-mEnvJG_614QM0BRN87sIgfI4V/s1600/DSCN7260.JPG" style="color: #007bff;"><img border="0" data-mce-src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQOG1ZUcN5WJgkJZ6lU-iLnWRYME2aJcGcL5u9wyj1YdzcqFH2jK0sjrkBwgySveOd4WQQs4DbZQ0zb6ZwnRiElAGBRPeBXfqXBYmDcUcg1nJKd7qhjl-mEnvJG_614QM0BRN87sIgfI4V/s400/DSCN7260.JPG" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQOG1ZUcN5WJgkJZ6lU-iLnWRYME2aJcGcL5u9wyj1YdzcqFH2jK0sjrkBwgySveOd4WQQs4DbZQ0zb6ZwnRiElAGBRPeBXfqXBYmDcUcg1nJKd7qhjl-mEnvJG_614QM0BRN87sIgfI4V/s400/DSCN7260.JPG" style="border: 0px;" width="296" /></a></div>
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Entrance from the gladiatorial school</div>
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This archway led to the gladiatorial school and barracks of which you can see ruins across the busy street. They only exited this gate if they could walk out of their own accord. The dead were unfortunately raked away through another archway-- the one through you didn't want to pass. This archway also took us to the staircase leading down to the hypogeum (or under ground areas).</div>
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<a data-mce-href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuJn28upMobUxQrXRXTgn4N0GbFwOxzFcnRoZZ3pKmPW27kcbUiay5kbahIsyeXfaFFwDI1SEYVcBI8ZzUqudD-b7rtIMcsiC7XccqS9o4hRDVNt13J9XcWqddz8ztGM0P5SzbiOL28Vlj/s1600/DSCN7031.JPG" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuJn28upMobUxQrXRXTgn4N0GbFwOxzFcnRoZZ3pKmPW27kcbUiay5kbahIsyeXfaFFwDI1SEYVcBI8ZzUqudD-b7rtIMcsiC7XccqS9o4hRDVNt13J9XcWqddz8ztGM0P5SzbiOL28Vlj/s1600/DSCN7031.JPG" style="color: #007bff;"><img border="0" data-mce-src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuJn28upMobUxQrXRXTgn4N0GbFwOxzFcnRoZZ3pKmPW27kcbUiay5kbahIsyeXfaFFwDI1SEYVcBI8ZzUqudD-b7rtIMcsiC7XccqS9o4hRDVNt13J9XcWqddz8ztGM0P5SzbiOL28Vlj/s400/DSCN7031.JPG" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuJn28upMobUxQrXRXTgn4N0GbFwOxzFcnRoZZ3pKmPW27kcbUiay5kbahIsyeXfaFFwDI1SEYVcBI8ZzUqudD-b7rtIMcsiC7XccqS9o4hRDVNt13J9XcWqddz8ztGM0P5SzbiOL28Vlj/s400/DSCN7031.JPG" style="border: 0px;" width="400" /></a>Model of the winch and lift system used to elevate players onto the field<br />
<br /><a data-mce-href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7TjLS8mP97QLMHz30klL2U83-5Enr5uselHCqOtFd0msXf9R2JOP7D2djrdeir10n8h8wctLsrZfJfpg0_jJcir9UPWhifirIApmi4BTA6oFVjWTIT9-tLlBcpumYyfJOtf3Pej55HqDV/s1600/DSCN7030.JPG" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7TjLS8mP97QLMHz30klL2U83-5Enr5uselHCqOtFd0msXf9R2JOP7D2djrdeir10n8h8wctLsrZfJfpg0_jJcir9UPWhifirIApmi4BTA6oFVjWTIT9-tLlBcpumYyfJOtf3Pej55HqDV/s1600/DSCN7030.JPG" style="color: #007bff;"><img border="0" data-mce-src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7TjLS8mP97QLMHz30klL2U83-5Enr5uselHCqOtFd0msXf9R2JOP7D2djrdeir10n8h8wctLsrZfJfpg0_jJcir9UPWhifirIApmi4BTA6oFVjWTIT9-tLlBcpumYyfJOtf3Pej55HqDV/s400/DSCN7030.JPG" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7TjLS8mP97QLMHz30klL2U83-5Enr5uselHCqOtFd0msXf9R2JOP7D2djrdeir10n8h8wctLsrZfJfpg0_jJcir9UPWhifirIApmi4BTA6oFVjWTIT9-tLlBcpumYyfJOtf3Pej55HqDV/s400/DSCN7030.JPG" style="border: 0px;" width="400" /></a>Model of the winch and lift system used to elevate players onto the field<br />
These two models helped us to visualize the man-powered winch and lift system (see image below). There were something like 60 different types of trap doors through which the men, beasts, and stage props could be hoisted. Whoever choreographed "the games" had his work cut out for him.<br />
<a data-mce-href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfchZQHYk9-xOfKFV7J79QbdBavHQlV-KnLr_oOX8zUolGpDcdURPGl4fmHOtLHXpwzVIqTMcUKZa6PbtO3NRU3fkr82h9wQT1Hf35lWX07kzqqkjHR1gvZ9ykeUQJBMD81hVZ8JFCfTe6/s1600/DSCN7275.JPG" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfchZQHYk9-xOfKFV7J79QbdBavHQlV-KnLr_oOX8zUolGpDcdURPGl4fmHOtLHXpwzVIqTMcUKZa6PbtO3NRU3fkr82h9wQT1Hf35lWX07kzqqkjHR1gvZ9ykeUQJBMD81hVZ8JFCfTe6/s1600/DSCN7275.JPG" style="color: #007bff;"><img border="0" data-mce-src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfchZQHYk9-xOfKFV7J79QbdBavHQlV-KnLr_oOX8zUolGpDcdURPGl4fmHOtLHXpwzVIqTMcUKZa6PbtO3NRU3fkr82h9wQT1Hf35lWX07kzqqkjHR1gvZ9ykeUQJBMD81hVZ8JFCfTe6/s400/DSCN7275.JPG" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfchZQHYk9-xOfKFV7J79QbdBavHQlV-KnLr_oOX8zUolGpDcdURPGl4fmHOtLHXpwzVIqTMcUKZa6PbtO3NRU3fkr82h9wQT1Hf35lWX07kzqqkjHR1gvZ9ykeUQJBMD81hVZ8JFCfTe6/s400/DSCN7275.JPG" style="border: 0px;" width="290" /></a>Holes for the man-powered winches<br />
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The hypogeum is not handicap accessible and a bad rain might be cause for tour cancelation, but we slugged through puddles into the underground parts. The lowest levels, built by Emperor Diocletian, put an end to the flooding of the arena for water battles. We also got to peek into the eerie cells which held everything from men to bears prior to the fights. Note the sloping stone in the image below which accommodated a ramp onto the arena floor. Our Context docent pointed out the intricacies of engineering in ways we would have never known on our own. </div>
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<< My camera battery died before we climbed to the highest level for a breath-taking view over the Coliseum >></div>
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If you have a chance to take this seasonal tour, Underground Coliseum is very high on my list of recommendations for visitors to Rome.</div>
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It seems a natural fit for <a data-mce-href="http://www.wanderlust-tours.com/" href="http://www.wanderlust-tours.com/" style="color: #007bff;">Wanderlust Tours</a> (specializing in cultural and heritage tourism) to partner with Context Tours. I have zero concerns directing my clients to their tours, completely trusting they will make for an extraordinary experience-- worth every cent. In fact, I have already sent a few people their way and have received incredible feedback. Just today, I booked a few tours for myself, husband, and friends for an upcoming trip to <a data-mce-href="http://www.contexttravel.com/city/istanbul/all-walking-tours" href="http://www.contexttravel.com/city/istanbul/all-walking-tours" style="color: #007bff;">Istanbul</a>. </div>
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Context Tours has received rave reviews by Conde Nast, Wall Street Journal, Nat Geo, and others-- and with reason. (<a data-mce-href="http://www.contexttravel.com/in-the-news/recent-press" href="http://www.contexttravel.com/in-the-news/recent-press" style="color: #007bff;">Read here</a> for press). </div>
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If you want to book a <a data-mce-href="http://www.contexttravel.com/" href="http://www.contexttravel.com/" style="color: #007bff;">Context Travel</a> tour, drop me a line. They offer a broad spectrum of tours in many of the major European cities and are expanding their offerings in the US and Asia. </div>
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Follow Context Travel on <a data-mce-href="http://www.facebook.com/contexttravel?ref=ts" href="http://www.facebook.com/contexttravel?ref=ts" style="color: #007bff;">Facebook </a>or <a data-mce-href="https://twitter.com/contexttravel" href="https://twitter.com/contexttravel" style="color: #007bff;">Twitter</a></div>
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Shawniehttp://www.blogger.com/profile/18262143691424198772noreply@blogger.com2tag:blogger.com,1999:blog-4362976137592562134.post-29235411417851738102012-08-28T06:51:00.002-07:002012-08-28T07:02:43.354-07:00Rome in Context: Roma Antica Tour<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzSo0smLBYQ5lxQXsnB8MFyheuea9NblVTEhr29ZZDUQPK_IjW4JdhGAwyvAKD2t9JZrgWKK9tUAhQouS0cBC2VHn9dZE71LmWqvUJ4x10D_FibTatPKU6o7hVV3Pt_vLOCQq91x14txvu/s1600/DSCN8092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzSo0smLBYQ5lxQXsnB8MFyheuea9NblVTEhr29ZZDUQPK_IjW4JdhGAwyvAKD2t9JZrgWKK9tUAhQouS0cBC2VHn9dZE71LmWqvUJ4x10D_FibTatPKU6o7hVV3Pt_vLOCQq91x14txvu/s400/DSCN8092.JPG" width="400" /></a></div>
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I was introduced to <a href="http://www.contexttravel.com/">Context Travel</a> guided walking tours by a friend with whom I was traveling to Rome and Paris. She took one of these in-depth, scholarly led tours a few years back and raved about how well-done they are. The small (no more than 6 to a group) tours are led by local historians, professors, and scholars, able to put the city's history and development into CONTEXT through guided tours and commentary. I did a double-take when I read the length of tours range from two to sometimes four or five hours and was a bit hesitant to commit. I feared my attention span might conk out after a couple hours- especially "so early" in the morning. But seriously, who am I kidding? I adore history, architecture, and learning--- so Sherri and I registered for not one, but <i>two </i>different tours in a single day. The four hour <a href="http://www.contexttravel.com/city/rome/walking-tour-details/roma-antica-from-the-roman-forum-to-the-colosseum">Roma Antica Tour</a> offering a comprehensive look at the Coliseum and Forum and a two hour <a href="http://www.contexttravel.com/city/rome/walking-tour-details/underground-colosseum">Underground Coliseum</a> tour of its recently opened subterranean levels where the gladiators and animals dwelled. </div>
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Ambitious seeming- yes. But it turned out to be one of the most memorable parts of our two week trip, and by far the best guided tour I have ever experienced...ever.</div>
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<b><span style="color: #660000;">ROMA ANTICA TOUR</span></b></div>
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Roman Forum and Coliseum- 4 hours</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRdo3UOPOH3hSvl5kAgP8eXgEAk9GZFxN_Fp1GQSLOytdMvQxuu9NuUlgp9zLjZKjoXl9fpF3fbI6MKZl2DeCunzo8jDb4jycezRbXlgi_OiIB9JHh5sYU8aJGPPXp9wF_P5orMOTIAyuU/s1600/DSCN7145.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRdo3UOPOH3hSvl5kAgP8eXgEAk9GZFxN_Fp1GQSLOytdMvQxuu9NuUlgp9zLjZKjoXl9fpF3fbI6MKZl2DeCunzo8jDb4jycezRbXlgi_OiIB9JHh5sYU8aJGPPXp9wF_P5orMOTIAyuU/s400/DSCN7145.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #333333; font-family: 'Lucida Grande', ContextFont, Helvetica, Arial, sans-serif; font-size: 12px; line-height: 16px; text-align: left;">Livia Galante, our most amazing tour guide:</span></td></tr>
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The <b>only </b>downside to this most brilliant tour was the weather. It poured. All day. Non-stop from 8 AM until 4 PM (except for the fleeting moment captured here). Our small group of six gatheredat a designated coffee shop across the street from the Coliseum to meet our guide, Liva Galante. After securely establishing her expertise and Roman Archaeological background, we headed straight for the Coliseum. Now, Sherri and I had visited the Coliseum earlier in the week on a beautiful sunny day, but there was something about this morning's gray skies and deary weather that created an ominous backdrop to the arena in which men, women, children, and animals were sent to almost certain death. We entered the hulking skeleton of a building-- bypassing the lines -- and launching into an immediate architectural education. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPGzn2yEFIg98eJZobbjzhHpLuhF12KemeD06p5YRoKYTdrvjPfRGSSwSuY7LLDjUhEVB-PFu2yqG8y8TjCryizrobdspLuGLA_6NPkvn3UWdx2v6YGU-Q0Q_wl8jvm8c2u-ixaYYtu55S/s1600/DSCN7053.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPGzn2yEFIg98eJZobbjzhHpLuhF12KemeD06p5YRoKYTdrvjPfRGSSwSuY7LLDjUhEVB-PFu2yqG8y8TjCryizrobdspLuGLA_6NPkvn3UWdx2v6YGU-Q0Q_wl8jvm8c2u-ixaYYtu55S/s400/DSCN7053.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Looking down over the arena playing field, into the underbelly.</td></tr>
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Livia did something cool that I imagine not all guides provide (which is not a reflection of the other's level of expertise), but she brought along a back pack full of reconstructions, overlays, and images to help us visualize the building as it once was in various phases. A very nice touch-- and so were the sugary snacks handed out from time to time. Absorbing all this historical information requires brain fuel. Livia led us around each Coliseum level, explaining the architecture, customs, games, and answering every question in unbelievable depth. The one thing that really sticks out to my mind is her debunking of a famous myth-- Contrary to popular belief, early Christians were not fed to the lions as religious persecution, but rather due to their political descent. No less justifiable, but still intriguing! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTI5UQMPng1awWtwsb0cfmwa8D5DEf3JLMWf6TdcplOEKjEegBSsPxHPLEEDlZfRywYROstprXRPA_UEzfXWBSMZbCsMQyjD4Ykyvy_aCoj3_VCIFANq3dG1mcrJ0j8ip6lIGVjhqVfVQh/s1600/DSCN8085.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTI5UQMPng1awWtwsb0cfmwa8D5DEf3JLMWf6TdcplOEKjEegBSsPxHPLEEDlZfRywYROstprXRPA_UEzfXWBSMZbCsMQyjD4Ykyvy_aCoj3_VCIFANq3dG1mcrJ0j8ip6lIGVjhqVfVQh/s200/DSCN8085.JPG" width="147" /> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJXuuJd6xYtdy3NF1ZFFp2zLg4vfZEBqigbr9JP86_qHvgBIFX7Nm2ZSPmkr8S5YzKWnQ4xGQj3GEFGGps7xqwQnF_fwJMqo20Yx0qtoLx08PV4w-8oXWIwLklwII4eNNxNMDrmQZnKAxG/s1600/DSCN7060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJXuuJd6xYtdy3NF1ZFFp2zLg4vfZEBqigbr9JP86_qHvgBIFX7Nm2ZSPmkr8S5YzKWnQ4xGQj3GEFGGps7xqwQnF_fwJMqo20Yx0qtoLx08PV4w-8oXWIwLklwII4eNNxNMDrmQZnKAxG/s200/DSCN7060.JPG" width="147" /></a> </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvaCP16VvQUei0aKfIUgbJH7lwf2tKl7fyCbVcIYR3fhcpe60Rr9YH0_FhB7SLGyH1hk04xck-y6sGztrpHW4Dl6EaqrSn7ZNNLkbwWTc6VCAEN5KiaR8FQD5u6MeQxhH0x8osSL0LVgdt/s1600/DSCN8074.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvaCP16VvQUei0aKfIUgbJH7lwf2tKl7fyCbVcIYR3fhcpe60Rr9YH0_FhB7SLGyH1hk04xck-y6sGztrpHW4Dl6EaqrSn7ZNNLkbwWTc6VCAEN5KiaR8FQD5u6MeQxhH0x8osSL0LVgdt/s400/DSCN8074.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Arch of Constantine (unbelievably with NO tourists in my shot!!)</td></tr>
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After an exhaustive tours of the arena, we raced out into the rain, getting schooled on Constantine the Great (Rome's first Christian Emperor) while dodging mud puddles, torrents of water, and sopping wet tourists. Our group bee-lined it for the <a href="http://archeoroma.beniculturali.it/en/archaeological-site/roman-forum-and-palatine-hill">Palatine Museum</a>, but not before poking around ruins which were once the Imperial Palace of the Ceasars. The view from the museum overlooks the legendary birthplace of Rome-- the spot where Romulus established Rome in 754 BCE. The Palatine Hill became the best address in town for 300 years of Roman Emperors and the museum sits within a palatial complex. The collections are extraordinary, encompassing everything from bit and pieces of palatial mosaics and tiles to monumental statuary and busts of emperors (and their mothers). <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPZXJASYbDdDjom6GkmxGZuXAKnGmW3nU84lP4Y_FlMYASShPzesdxixZ_IYZ2Plz9uBXFtl07sYC93wTAW9sBPq_dQZaIeRziG7aYZubCsc4QGkLcneUupVkEjceAoksWa-KW1JDYKaDc/s1600/DSCN7077.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPZXJASYbDdDjom6GkmxGZuXAKnGmW3nU84lP4Y_FlMYASShPzesdxixZ_IYZ2Plz9uBXFtl07sYC93wTAW9sBPq_dQZaIeRziG7aYZubCsc4QGkLcneUupVkEjceAoksWa-KW1JDYKaDc/s400/DSCN7077.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Palatine Museum</td></tr>
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<img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiNrcJNKMhc-S1pHD0dJjwnmvIJBjdxcGeLqVqd0Ypvlq83U2xKqmFvC8A13aGMK6FZC3H-_0FeNWglMKUzabyzisqeaL6zwouI8k8oDkP766a_QpFCG0JPctanu8QErkkvwDx0tI9d0hF/s200/DSCN7094.JPG" width="156" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia01rJlGm5Utb6nn0W8g1ChSRLc5oJT8XE_Wn9YLTZ1XTU2Q8klIFK4yb5oOwGl8jbIsGo9WRcbAIZ4LIv-odFvqmXg4GQWsXrj5J_-SkrBRbBT-d1IXPKVl3hrvGs9gEp5DhCDqxAkniH/s1600/DSCN7110.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia01rJlGm5Utb6nn0W8g1ChSRLc5oJT8XE_Wn9YLTZ1XTU2Q8klIFK4yb5oOwGl8jbIsGo9WRcbAIZ4LIv-odFvqmXg4GQWsXrj5J_-SkrBRbBT-d1IXPKVl3hrvGs9gEp5DhCDqxAkniH/s200/DSCN7110.JPG" width="200" /></a><br />
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After an eye-opening education at the museum, we walked down ancient Rome's main street- Via Sacra- to the heart of the Forum. Despite being mostly ruinous, with a little imagination (and Livia's fabulous reconstructions) it's easy to envision the hustle and bustle that was once the heart of Rome. She pointed out interesting architectural elements from among the thousands of bits of rubble and ruin; helping us understand construction and engineering techniques; sculptural propaganda, and told a few tales of scandal and intrigue.</div>
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We walked past the shells of ancient temples, triumphal, arches, basilicas, and the House of the Vestal Virgins, into the Curia (Senate House) where we again got schooled in the way things worked 2,000 years ago. The Senate was much smaller and more claustrophobic than I imagined, but we were fortunate that an exhibition of glass and sculpture was taking place, which isn't always the case. It was pure awesomeness. Not to mention, the mosaic floors were spectacular. I wish I had time to photograph every square inch. </div>
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<tr><td class="tr-caption" style="text-align: center;">A view of the Forum & Senate building to the right</td></tr>
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<tr><td class="tr-caption">The Curia hosts changing exhibitions</td></tr>
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After the tour, we were in fact, permitted to stay in the Forum as long as we wanted. Livia graciously left us to wallow in the mind-boggling amount of information she passed along. </div>
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My <a href="http://www.wanderlust-tours.com/">Wanderlust Tours</a> wheels started spinning. Given our penchant for cultural and heritage tourism, partnering with Context Tours seems a natural fit. There is a reason they have been receiving rave international reviews (<a href="http://www.contexttravel.com/in-the-news/recent-press">Read here</a> for reviews by Conde Nast, Wall Street Journal, Nat Geo, and others). </div>
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<a href="http://www.bonjourparis.com/static/img/logos/context_travel_logo_cobbles_192x100.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://www.bonjourparis.com/static/img/logos/context_travel_logo_cobbles_192x100.jpg" /></a>I have zero concerns directing my clients to their tours, completely trusting they will make for an extraordinary experience-- worth every cent. In fact, I have already sent a few people their way and have received incredible feedback. Just today, I booked a few tours for myself, husband, and friends for an upcoming trip to <a href="http://www.contexttravel.com/city/istanbul/all-walking-tours">Istanbul</a>. </div>
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If you would like to book a <a href="http://www.contexttravel.com/">Context Travel</a> tour, drop me a line. They offer a broad spectrum of tours in many of the major European cities and are expanding their offerings in the US and Asia. </div>
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Follow Context Travel on <a href="http://www.facebook.com/contexttravel?ref=ts">Facebook </a>or <a href="https://twitter.com/contexttravel">Twitter</a></div>
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Follow Wanderlust Tours on <a href="http://www.facebook.com/WanderlustTours.LLC">Facebook </a>or <a href="https://twitter.com/WanderlustTour">Twitter</a></div>
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Shawniehttp://www.blogger.com/profile/18262143691424198772noreply@blogger.com3tag:blogger.com,1999:blog-4362976137592562134.post-12796103895654302102011-11-06T10:27:00.000-08:002011-11-14T11:18:58.557-08:00Pigging-Out in Cleveland<br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: xx-small;"><span class="Apple-style-span" style="background-color: white; color: #222222; font-family: Georgia, 'Times New Roman', serif; line-height: 25px;">PHOTO: </span><a href="http://thegreenhousetavern.com/" style="background-color: white; color: #660000; font-family: Georgia, 'Times New Roman', serif; line-height: 25px; text-decoration: none;">http://thegreenhousetavern.com</a></span></td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I have been wanting to go to the <a href="http://thegreenhousetavern.com/">Greenhouse Tavern</a> for quite some time now. Attending a Browns game with my husband seemed an opportune time. After a Saturday morning of </span><a href="http://mangesmangi.blogspot.com/2011/11/ruhlman-ramen.html" style="font-family: Arial, Helvetica, sans-serif;">Ruhlman & Ramen</a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> with Genevieve, I headed to the hotel to wait for Kevin while digging into my new cookbooks. While the</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> primary goal for eating at Greenhouse Tavern was to 'research' it as part of a Weekend Getaway to Cleveland in the 3rd edition of my </span><a href="http://www.amazon.com/Insiders-Guide-Columbus-Ohio-2nd/dp/0762747846/ref=sr_1_2?s=books&ie=UTF8&qid=1320593208&sr=1-2" style="font-family: Arial, Helvetica, sans-serif; text-align: left;">Insiders' Guide to Columbus</a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">, I am also putting together a culinary 'soil-to-table' <a href="http://wanderlust-tours.com/">Wanderlust Tour</a>. GT fits the bill. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Kevin </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">turned up a few hours later for round two of pigging out. And I do not use the cliche 'pigging out' lightly, as Chef Jonathan Sawyer is best known for all things porcine. Even Michael Ruhlman said "have the pig"... I had no idea what that meant until we were seated and I saw a well picked-over pig head on the neighboring table. Not for me, but there was plenty of other pork on the menu. </span><span class="Apple-style-span" style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 16px;">Needless to say, I was excited for this culinary experience. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; text-align: left;">Chef Sawyer is known for his masterful use of locally sourced products and farm-to-fork philosophy. Also, Greenhouse Tavern is Ohio's first (and I believe only) certified Green Restaurant. </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It was named </span><span class="Apple-style-span" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 16px; text-align: left;">Bon Appétit </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; text-align: left;"><span class="Apple-style-span" style="background-color: white; color: #222222; line-height: 16px;">Magazine's Top Ten </span><em style="background-color: white; font-style: normal; line-height: 16px;">Restaurants</em><span class="Apple-style-span" style="background-color: white; color: #222222; line-height: 16px;"> in America and Chef Sawyer named </span><em style="background-color: white; font-style: normal; line-height: 16px;"><a href="http://www.blogger.com/goog_695028597">Food</a></em><span class="Apple-style-span" style="background-color: white; color: #222222; line-height: 16px;"> & Wine Magazine's Best New Chef in 2010. </span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; text-align: left;"><span class="Apple-style-span" style="background-color: white; color: #222222; line-height: 16px;">The restaurant's ambiance is easy and warm. </span><span class="Apple-style-span" style="background-color: white; color: #222222; line-height: 16px;">In keeping with the green theme, much of the decor uses recycled products, including the hanging lights which are made of bicycle wheels. </span></span><span class="Apple-style-span" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 16px;">The biggest impact is the mouth-watering aroma that punches you in the face as soon as you walk through the door. </span><br />
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<tr><td class="tr-caption" style="font-size: 13px;"><span class="Apple-style-span" style="font-size: small;">GT Pinot Noir, 2007</span></td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">First line of business... wine. The GT's house Oregon Pinot Noir seemed a light, friendly choice for the array of dishes to come for the next 3 hours. We opted for the Chef's Menu, which allows a choice of starter, second course, entree, and side dish. And at $44 is a great value. Little did we know Chef would send out a few additional items from each category. And so the onslaught of food began...</span><span class="Apple-style-span" style="background-color: white; color: #222222; font-family: Georgia, 'Times New Roman', serif; font-size: large; line-height: 16px;"></span></div>
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<tr><td class="tr-caption" style="font-size: 13px;"><span style="font-size: small; text-align: left;">Foie Gras Steamed Clams</span></td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I suppose Chef thought we were playing it safe when I ordered </span><i style="font-family: Arial, Helvetica, sans-serif; text-align: left;">Foie Gras Steamed Clams</i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; text-align: left;"> (w/ butter, red onion brûlée, late harvest viognier vinegar & grilled bread) and Kevin ordered </span><i style="font-family: Arial, Helvetica, sans-serif; text-align: left;">Pan Fried Padron Peppers</i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; text-align: left;">. I have been on a bit of a shellfish odyssey lately and these clams were awesome. Silky, earthy. We sopped up every drop of broth with crusty bread. Still, he sent out plates of </span><i style="font-family: Arial, Helvetica, sans-serif; text-align: left;">Crispy Hominy</i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; text-align: left;"> (w/ pork skin cracklins, pickled red onion & lime juice) and </span><i style="font-family: Arial, Helvetica, sans-serif; text-align: left;">Devils on Horse Back</i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; text-align: left;"> (w/ Dee-Jay’s bacon wrapped dates, almonds, bitter chocolate & roasted fresno pepper). Each showcasing powerful flavors and textures. </span></div>
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<tr><td class="tr-caption" style="font-size: 13px;"><span class="Apple-style-span" style="font-size: small;">The Crispy Hominy was my favorite of the starters. </span></td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim1U4zqvUzijgJTi0dliL0_8s9FZdWPsy_GAaZ4W4V0H5jQ3GCD4cD3ze_C-RYFbg291DgjpYrrK33XWO35RZDsA5gpOnqPCPqqiWDHp5YEeW4TNjen7ELDC70DJD9LRqNnMh7NmQNxVI/s1600/devilshorseback.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: left;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim1U4zqvUzijgJTi0dliL0_8s9FZdWPsy_GAaZ4W4V0H5jQ3GCD4cD3ze_C-RYFbg291DgjpYrrK33XWO35RZDsA5gpOnqPCPqqiWDHp5YEeW4TNjen7ELDC70DJD9LRqNnMh7NmQNxVI/s320/devilshorseback.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><span class="Apple-style-span" style="font-size: small;">Kevin discovered he likes dates. Devils on Horseback.</span></td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Now for the Greenhouse Tavern </span><i style="font-family: Arial, Helvetica, sans-serif;">Crispy Chicken Wings Confit</i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> which claim supremacy over their sister-restaurants. Mind you, Kevin had not tasted the </span><a href="http://noodlecat.com/" style="font-family: Arial, Helvetica, sans-serif;">Noodlecat</a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> (Chef Sawyer's casual ramen noodle restaurant) miso bbq wings that G & I had for lunch. To my mind, the Noodlecat wings reign supreme only because I prefer saucy wings. Still, the GT chicken was exceptional and I understand the general consensus of love. </span></div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsAO15op-K1SkhO0YFvtI2W3PNqiUf0iTNjinCYGZwmadbIAjbecW0CeRtnlepgVKdDvetCcYI4vcJx11JezDEfCzQnP2U6RZwUxpzvtr7Nh20lZjtexx4F7S6ytK0V-1PQFYmAlA0P1Q/s1600/Wings.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsAO15op-K1SkhO0YFvtI2W3PNqiUf0iTNjinCYGZwmadbIAjbecW0CeRtnlepgVKdDvetCcYI4vcJx11JezDEfCzQnP2U6RZwUxpzvtr7Nh20lZjtexx4F7S6ytK0V-1PQFYmAlA0P1Q/s320/Wings.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><span class="Apple-style-span" style="font-size: small;">Crispy Chicken Wings Confit w/ roasted jalapeño, lemon juice, scallions & garlic</span></td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">While waiting for the entrees, we were given a platter of <i>Pommes Frites</i>, which were pretty darn good. Not greasy, not too crispy, and extremely aromatic with herbs and garlic tucked throughout the fries.</span></div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWPJnFHs8P9pYXzqBYELefnjMED31rHPohS9vZoFrLtj_qEzfBfeXUr4ToHMv7Aj_Mly__KQxSLzise7HxF0nSTocL2uaABOJxKFTVl6y_p9xz3MKFVf1bI7SQHQvpewpUsj7N2N2xvnk/s1600/rosemary+fries.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWPJnFHs8P9pYXzqBYELefnjMED31rHPohS9vZoFrLtj_qEzfBfeXUr4ToHMv7Aj_Mly__KQxSLzise7HxF0nSTocL2uaABOJxKFTVl6y_p9xz3MKFVf1bI7SQHQvpewpUsj7N2N2xvnk/s320/rosemary+fries.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><span class="Apple-style-span" style="font-size: small;">Aromatic Pommes Frites w/ raw garlic, rosemary & aioli</span></td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">We were torn between several entrees. Kevin ordered the <i>Pan-Fried Pork Chop Saltimbocca</i>-- we HAD to have pig and it lived up to the Pork King's reputation. Succulent meat over pureed potatoes and red-eye gravy (which contains a shot of espresso). How can you go wrong with pork wrapped in pork (ham)?</span></div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgunoZCMKaKjyQMSVa7S7CFwf-lbu5pA83V_rynYb3j1rz8pDmC48fB7BWGNpeUj9BheMwj54KwoQKHbIYyNceJfWA3lxoSt0Kdzf8JRaQo1_vTMfYXJwLlEZPiJCZYwkKW67qrmT4fuqc/s1600/Porkchop.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgunoZCMKaKjyQMSVa7S7CFwf-lbu5pA83V_rynYb3j1rz8pDmC48fB7BWGNpeUj9BheMwj54KwoQKHbIYyNceJfWA3lxoSt0Kdzf8JRaQo1_vTMfYXJwLlEZPiJCZYwkKW67qrmT4fuqc/s320/Porkchop.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><span class="Apple-style-span" style="font-size: small;">Pan-Fried Pork Chop Saltimbocca</span></td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I left my selection to the chef. The <i>40 Clove </i><i>Heirloom<span class="Apple-style-span" style="text-align: -webkit-auto;"> </span></i><i>Garlic Roasted Half Chicken</i> was strongly recommended. I had no idea what we were in store for when the server came to our table 45 minutes later with t<em style="background-color: white; font-style: normal; line-height: 16px; text-align: -webkit-auto;">he pièce de résistance... a chicken wrapped in brioche and dramatically flayed open to reveal the insides all neatly chopped and cooked with herbs-n-such. I was only half-joking when suggeting they try this with a turkey for Thanksgiving. There are no words for how much food came to our table. I kept apologizing for not being able to eat it all... </em></span></div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi49B8TerbKB5FcSZ24OBFnRcLN64htVGS058wovJW7f0s0HPo4Uz45AeOmkT-vSQBtZ0f_7xS12o5tsiN4WqCA1ZjhnXhMbC9dnR-X_I3Awah9rcvjndIT_w5trrQnJsPapX28HqocgjQ/s1600/DSCN1079.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi49B8TerbKB5FcSZ24OBFnRcLN64htVGS058wovJW7f0s0HPo4Uz45AeOmkT-vSQBtZ0f_7xS12o5tsiN4WqCA1ZjhnXhMbC9dnR-X_I3Awah9rcvjndIT_w5trrQnJsPapX28HqocgjQ/s320/DSCN1079.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; text-align: left;">40 Clove </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Heirloom</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; text-align: -webkit-auto;"> </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; text-align: left;">Garlic Roasted Half Chicken</span></span></td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2pgh2G0bPQlNT_veqJHNqZsCQnmy0Jp_wXf5_Eq6P-JhrJWFdXM_rhaIrUlfArXnv4fPA9GVn7tMisV-iuJJqYipER6er9W7itkKQprnB8IcdkLzdVfijcRoQl9FPX419gAOaS3L0XW8/s1600/DSCN1090.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2pgh2G0bPQlNT_veqJHNqZsCQnmy0Jp_wXf5_Eq6P-JhrJWFdXM_rhaIrUlfArXnv4fPA9GVn7tMisV-iuJJqYipER6er9W7itkKQprnB8IcdkLzdVfijcRoQl9FPX419gAOaS3L0XW8/s320/DSCN1090.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; text-align: left;">40 Clove </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Heirloom</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; text-align: -webkit-auto;"> </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; text-align: left;">Garlic Roasted Half Chicken</span></span></td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Nearly three hours and 8 or 9 courses later... after lively conversations with the owners, sous chef and wine guy... it was insisted we have dessert. We strategically ordered the smallest sized dessert, which was the <i>Buttered Popcorn Pot de Creme</i>. Figured we could muster down a piece or two of grown-up popcorn... but again, Chef called our bluff. Along with the caramel and sea salt covered popcorn came a huge slab of <i>Dobos Torte</i>-- a glorious 7-layer vanilla cake w/ chocolate butter cream, meringue & citrus. Obviously, there was a little room left, because we managed to eat most of it. Heavenly cake. </span><br />
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<tr><td class="tr-caption" style="font-size: 13px;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small; text-align: -webkit-auto;">Dobos Torte</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">When our consumption had finally reached its capacity, we were taken on a tour of the lively kitchen, which contains several tables and a small bar for guests to enjoy the action (on a first-come, first-serve basis). Then we paraded up to the rooftop bar overlooking the Fourth Street entertaiment district (note: Michael Symon's Lola - the little round sign to the right). We purchased a few gift cards and bottles of wine, hoping to share the Greenhouse tavern experience with friends. After consuming a mountain of food, we welcomed the 3-block walk back to the hotel. I am grateful we Ohioans have access to high-quality food from such a creative chef; one who respects his ingredients and offers his customers a truly meaningful culinary experience. </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">My only regret? Not having two stomachs!</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">We had a few hours to kill on Sunday morning, but given we ate until 11 PM on Saturday night, breakfast was not on the radar... until we wandered into brunch at the Ritz. I more or less went from food coma to food coma on this little getaway. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Now THIS is my kind of tail-gating :-)</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The Bloody Mary buffet allows you mix in your own sauces and other accountrements... </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">You know you're in Cleveland when.... even the Ritz serves 'Pittsburgh Sucks Hot Sauce'. It was quite good.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Just shaking my head... classy.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">And then there was football. The Browns won. </span></div>
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</div>Shawniehttp://www.blogger.com/profile/18262143691424198772noreply@blogger.com0tag:blogger.com,1999:blog-4362976137592562134.post-74317039382130245932011-09-09T22:29:00.000-07:002012-09-11T11:35:38.990-07:00Reflections on 9/11, Edinbugh, Scotland<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOOlBYUNr0ZjwpGzwrLeIdvQHKoEbczRn2UA9nwWUSFOXyofgJJmT2aHOVxleGa7ofszuEy9Hod64YMSQhfo7YBzoCT9nmBB4jvBjQ-q40-oYluB5d0T7_5B_V9lEfWBHRJvmc2nlzUgCB/s1600/balmoral+911.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOOlBYUNr0ZjwpGzwrLeIdvQHKoEbczRn2UA9nwWUSFOXyofgJJmT2aHOVxleGa7ofszuEy9Hod64YMSQhfo7YBzoCT9nmBB4jvBjQ-q40-oYluB5d0T7_5B_V9lEfWBHRJvmc2nlzUgCB/s400/balmoral+911.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Balmoral Hotel, Edinburgh</td></tr>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This photo was taken on September 11, 2001 in Edinburgh, Scotland where I was living and was supposed to fly back to the States that same day. But needless to say, <i>that </i></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">didn't happen. I watched as the flags were rearranged on the Balmoral Hotel. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">After watching a few documentaries this week about 9-11, it got me thinking (How can any footage not be thought-provoking?)-- I haven't reflected on it much in recent years & that it happened a decade ago is mind-blowing. In retrospect, I can say it was 9-11 that prompted my decision to (eventually) move back across the pond. I had been living between Scotland and France in 2001, and was in fact, due to fly home from Edinburgh that very afternoon. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">September 11, 2001 was as equally gorgeous in Edinburgh as it seemed to be in NYC. A perfect sunny morning. Business as usual. My former flatmate, Stella, helped me put a few things in a storage unit and dropped me off at St. James Mall in downtown Edinburgh to pick up a few last things before catching my flight home. Much of what was unfolding is recognizable- even on the streets of Edinburgh- in hindsight. It was around 2PM (the UK is 5 hours ahead) and, as we drove toward the Royal Mile, we noticed clusters of people standing on the streets; primarily around the government buildings. Camera crews were outside Parliament and all along the Royal Mile. We even joked about the unusual flurry of activity... chalked it up to the Queen being in town. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">(I even snapped a picture and will upload it soon.)</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">After being dropped off at St. James Mall, I noticed a hoard of people clustered around a few TVs pushed up against an electronics store window... "meh! Football." is exactly what I muttered while scurrying off to pick up an over-sized piece of luggage. Another oddity... the mall was silent. </span></div>
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<tr><td style="text-align: center;"><a href="http://www.edinburgharchitecture.co.uk/images/jpgs/st_james_centre_atrium.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://www.edinburgharchitecture.co.uk/images/jpgs/st_james_centre_atrium.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is an image from the mall's website.</td></tr>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I never shopped so fast in my life. 15 minutes to buy the suitcase, trousers, jacket, and shoes I had been eyeing up for a month. It all came clear while rolling along with luggage in tow back past the electronic store. I had 2 hours to get to the airport. Loads of time to stop and see what everyone is gawking at on the tele. Little did I know we were watching the world change. It took a while to figure out why NYC was billowing smoke. There was no TV back at our flat, so I was thankful the electronics store pushed a bunch of TVs up to the window and turned the mute/closed caption on. So I along with about 20 others watched breathlessly as a surreal event unfolded in real time. Dead silence. Nothing seemed scary yet. Just confusing and sad of course, a plane crashed into the WTC. I had a plane of my own to catch, but couldn't tear myself away from the TV. We watched as the second plane hit the towers and that's when it came clear I wasn't flying home that day. Something in my gut said it was bad. Really bad. Then the towers collapsed. Sickening to see. A sweet, older gentleman (of whom I have not thought about in 5 or 6 years), named Rori, watched my stuff as I stepped outside to use my cell phone, which was sans signal inside. I can't remember exactly how many messages I had, but it was 35 or 45 messages from 3o different people. Family. Friends. Colleagues. Everyone knew I was flying. Where to? Where through? Where are you? That was the confusion and uncertainty of the time. One of those messages happened to be a flight cancellation. The airspace over London had been shut down indefinitely (=3 days). Edinburgh, too, put a lock down on the government buildings and the airport. Not. Going. Anywhere. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">Arthur's Seat from Edinburgh Castle</td></tr>
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<a href="http://image57.webshots.com/557/3/30/22/2105330220054346123UwvmYU_fs.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I had been staying with Stella, who was presently holed up in the basement of a library (also sans phone signal) nor did she own a TV, so I parked myself (and all my baggage) for the next 3 hours at the Balmoral Hotel bar where every TV carried some news coverage of the story. It still seemed unreal. Frankly, I felt very disconnected from my home, family, America in general. But later that evening, an extraordinary group of international people whom I knew from the University of Edinburgh, gathered at a friend's house- he had a giant TV- to listen to Bush deliver a speech that sent shivers of national pride (and sadness) up my spine. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">After watching the entire tragedy unfold on a TV in a mall, with strangers, I wondered how my perspective of 9-11 was shaped by not being here with my family and friends. But looking back, I wouldn't change a thing. Opinions of an historic, world-changing event was shared with friends from all over the world... there were no less than a dozen countries represented in this one room. It was both enlightening and poignant to learn of different perspectives. All were horrified and saddened, but not all were necessarily shocked beyond belief. A few were angry and ended up in verbal fights. Very heightened moods... We all</span> decided to sleep it off.<br />
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<tr><td class="tr-caption" style="text-align: center;">The craggy castle cliff</td></tr>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">It took several days to sort out my flight because I bought a cheap ticket through the Student Travel Association (STA) and, let's face it. I wasn't exactly their priority customer to get on the next flight home. In fact, I didn't come home for two more weeks. For as many people as I knew (and spent time with) over the next few days, I felt disconnected and introspective and wanted to be alone. At this stage in life, I was researching Scottish castles and it was instinctual to go to a castle when I wanted time to myself. Edinburgh Castle is seemingly impenetrable, unmovable, safe.... like the Twin Towers. I wandered around the castle imagining what it was like being inside, while attackers were trying their darndest to scale the impossible crags. I kept comparing this castle to the WTC and then something struck me. A comment about how a formidable fortress such as Edinburgh Castle was taken by stealth and not by storm. I guess having two planes crash into iconic NYC buildings is more or less a 'storming' of America, but still, it was pretty darn stealth. I had to go somewhere else. Strangely, the castle didn't make me feel very safe. I wondered if this was the general mood everywhere. Uncertainty.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Inverness</td></tr>
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And so, I went to the Highlands for a while... Inverness, Drumnadrochit, Nairn, Ullapool... amazing outpouring of sympathy (and whisky) by the locals.<br />
Reflections Part 2 to come...</div>
Shawniehttp://www.blogger.com/profile/18262143691424198772noreply@blogger.com3tag:blogger.com,1999:blog-4362976137592562134.post-46166594627595812562011-07-14T08:13:00.001-07:002011-11-16T08:35:15.526-08:00My Latest Obsession- Philip Johnson Glass House, 1945<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="color: #343434; font-family: Arial, Helvetica, Verdana, sans-serif; font-size: 12px; line-height: 19px;">The Philip Johnson Glass House was a remarkable achievement when it was completed in 1949. Inspired by Mies van der Rohe's <a href="http://www.preservationnation.org/travel-and-sites/sites/midwest-region/farnsworth-house.html" style="color: #136db8; text-decoration: underline;">Farnsworth House</a> (Ill.), its exterior walls are of glass with no interior walls, a radical departure from houses of the time. It began a fifty-year odyssey of architectural experimentation in forms, materials, and ideas through the addition of many new "pavilions"—Guest House, Lake Pavilion, Painting Gallery, Sculpture Gallery, Ghost House, Studio, and Visitors Pavilion—and the methodical sculpting of the surrounding forty-acre landscape. </span></div>
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Visionary <a href="http://www.amazon.com/Philip-Johnsons-Pavillion-Canaan-Connecticut/dp/B002TMLFKQ?ie=UTF8&tag=manman04-20&link_code=btl&camp=213689&creative=392969" target="_blank">Glass House</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=manman04-20&l=btl&camp=213689&creative=392969&o=1&a=B002TMLFKQ" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> in New Canaan, CT,</div>
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designed1945-49 by architect, <a href="http://www.amazon.com/Houses-Philip-Johnson-Stover-Jenkins/dp/0789201143?ie=UTF8&tag=manman04-20&link_code=btl&camp=213689&creative=392969" target="_blank">Philip Johnson</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=manman04-20&l=btl&camp=213689&creative=392969&o=1&a=0789201143" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> & David Whitney</div>
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</div>Shawniehttp://www.blogger.com/profile/18262143691424198772noreply@blogger.com3tag:blogger.com,1999:blog-4362976137592562134.post-12227967900169746492011-06-14T08:32:00.001-07:002011-07-14T07:15:02.469-07:00Rhubarb Rosemary Ice Cream, By Genevieve.<div style="text-align: center;"><img height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT6k68HV45uuFiynzVQO7zNbPy6iGmAAPw3cE-ph_yjsgN1FYIHMja_i27R7xX_dHArTqdNOEiInaCe1st9GO071ouShGkk-w2f88jmqRT8AyGO38QmD38q8YkoU-_zob8WdkhQ6t_AUw/s320/060-a.JPG" width="320" /></div><div style="text-align: center;"><a href="http://hamsandwichindicted.blogspot.com/2011/06/rhubarb-rosemary-ice-cream-ah-may-zing.html">http://hamsandwichindicted.blogspot.com/2011/06/rhubarb-rosemary-ice-cream-ah-may-zing.html</a></div>Shawniehttp://www.blogger.com/profile/18262143691424198772noreply@blogger.com3tag:blogger.com,1999:blog-4362976137592562134.post-8680198666399897092011-04-15T05:22:00.000-07:002011-07-14T08:22:54.350-07:00<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #274e13; font-family: Georgia, 'Times New Roman', serif;"><b>SALAD AS A MEAL: Four week challenge recap</b></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #274e13; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">I have thoroughly enjoyed participating in the <a href="http://www.amazon.com/Salad-Meal-Healthy-Main-Dish-Salads/dp/006123883X">Salad as a Meal</a> challenge and having the opportunity to connect with the other bloggers who are wonderful food-loving writers. I'll list the links to their food blogs at the end of this post. T</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">hough the end draws nigh, I am not sad because I'll continue to use this amazing cookbook and blog about the recipes. My favorite recipes to date have been the Vietnamese Chicken, Socca and the Potato Galette. I was most surprised with how filling the Rancho Salad is and that I took a liking to peas because of the Spring Salad. There's a dozen more recipes I intend to make throughout the summer using herbs and vegetables from our garden. Watch for future Salad as a Meal blogs, but for now, I have an idea.... read below to learn what the next round of blogging entails. </span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #274e13; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Thanks everyone for following and commenting. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">And don't forget, Sunday April 17, I'll be posting the final winner of a copy of Salad as a Meal. Good luck!</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #274e13;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">And the winner is.... Deborah Thompson</span></span></div>Shawniehttp://www.blogger.com/profile/18262143691424198772noreply@blogger.com7tag:blogger.com,1999:blog-4362976137592562134.post-45126382694381555512011-04-14T05:06:00.000-07:002011-04-14T11:19:15.538-07:00Good Narrative. Good Recipes.<div class="separator" style="clear: both; text-align: center;"><a href="http://wordpress.patriciawells.com/wp-content/uploads/2009/08/guide_france.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="color: #073763;"><img border="0" height="200" src="http://wordpress.patriciawells.com/wp-content/uploads/2009/08/guide_france.jpg" width="128" /></span></a></div><span class="Apple-style-span" style="color: #073763;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I love stories. Especially when they involve food and/or travel. In my opinion, a good cookbook MUST have a good story behind it. If it doesn't, I lose interest in everything about it, including the recipes. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">One thing I'm most fond about <a href="http://www.patriciawells.com/">Patricia Wells</a>'s cookbooks is their readability. She's a fine story teller and goes to length to include the history or background of a dish. Her opening narratives are welcoming, as if she is having you to dinner, yet still read like fine prose. Not what one might expect from your average cookbook, but something I've come to appreciate and admire about hers. </span></span><br />
<a href="http://wordpress.patriciawells.com/wp-content/uploads/2009/08/Simply_French.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #073763;"></span></a><br />
<a href="http://wordpress.patriciawells.com/wp-content/uploads/2009/08/Simply_French.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://wordpress.patriciawells.com/wp-content/uploads/2009/08/Simply_French.jpg" width="157" /></a><span class="Apple-style-span" style="color: #073763;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I've been enamored with Patricia Wells's cookbooks for the past decade. They've taught me a lot about technique and the reasons <i>why </i>it is important to do things certain ways. Some techniques stick, others... well, let's just say I'm not always good at following directions. But I'm getting better. The first of her books I purchased 14 or 15 years ago was <i><a href="http://www.amazon.com/exec/obidos/ASIN/0688143563/ref=sim_books/002-5195251-1981603/athomewithpatric">Simply French</a></i>. I love French cuisine, but let's face it. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">French cooking comes across rather intimidating, especially to novices</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. Wells spent several years in the kitchen of</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> the great, Michelin-laden Chef Joel Robuchon, </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">t</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">ranslating his</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> craft into recipes that can be used in "everyman's" kitchen. <i>This </i>everyman has used every one. Successfully and unsuccessfully. Simply French taught me the processes and principals of cooking, which help make complex recipes more approachable. I read this cookbook years before I ever owned a copy of Julia Child's <i>Mastering the Art of French Cooking</i>. So to my mind, Patricia taught me to cook. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I am presently revisiting this cookbook because my culinary skills have significantly evolved since I first bought it. Not to mention, I'm better at following recipes.</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> I'll probably end up blogging about this.</span></span><br />
<a href="http://wordpress.patriciawells.com/wp-content/uploads/2009/08/at_Home_Provence.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="color: #073763;"><img border="0" height="200" src="http://wordpress.patriciawells.com/wp-content/uploads/2009/08/at_Home_Provence.jpg" width="157" /></span></a><br />
<span class="Apple-style-span" style="color: #073763; font-family: Georgia, 'Times New Roman', serif;"><i><a href="http://www.amazon.com/PATRICIA-WELLS-HOME-PROVENCE-Farmhouse/dp/0684863286/ref=sr_1_1?ie=UTF8&s=books&qid=1268303531&sr=8-1">At Home in Provence</a></i>, a collection of farmhouse recipes is indeed my favorite of her cookbooks. It squashes that idea that French food should be drowned in oil and heavy sauces. They can be, but not always. The cookbook is loaded with flavorful, aromatic, homey recipes and luscious photography. She also uses an occasional rebellious technique, as far as traditional French cooking goes. My kinda cooking! Chapters are dedicated to pastas and salads and breads, proving that French cuisine can be relaxed, yet abundantly flavorful. This particular book inspired a series of classes my sister and I will teach this spring and summer at Upper Arlington's Lifelong Learning; one of the country's largest adult enrichment programs. View the link here, if you'd like to register.</span><br />
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<a href="http://wordpress.patriciawells.com/wp-content/uploads/2009/08/Bistro_Cooking.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://wordpress.patriciawells.com/wp-content/uploads/2009/08/Bistro_Cooking.jpg" width="146" /></a><span class="Apple-style-span" style="color: #073763; font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;">One of</span></span><span class="Apple-style-span" style="color: #073763; font-family: Georgia, 'Times New Roman', serif;"> the more recent additions to my cookbook collection is, <a href="http://wordpress.patriciawells.com/wp-content/uploads/2009/08/Bistro_Cooking.jpg"><i>Bistro Cooking</i></a>, which was published way back in 1989 and contains 200+ recipes from bistros and small family run restaurants throughout France. It's a simple, well-written cookbook with recipes that exude the warmth and coziness brought to mind by the word "bistro." I embrace Wells's preference for hearty, homier recipes and this book does not disappoint. I'll be trying my hand at a ratatouille recipe this weekend. The first I'll be making since buying the cookbook, because I have been busy for the past month participating in a cookbook challenge</span><span class="Apple-style-span" style="color: #073763; font-family: Georgia, 'Times New Roman', serif;"> </span><span class="Apple-style-span" style="color: #073763; font-family: Georgia, 'Times New Roman', serif;">celebrating Patricia Wells's new book, <i><a href="http://www.amazon.com/gp/product/006123883X?ie=UTF8%20&tag=harpercollinsus-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=006123883X">Salad as a Meal</a></i>.</span><span class="Apple-style-span" style="color: #073763; font-family: Georgia, 'Times New Roman', serif;"> </span><br />
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<a href="http://2.bp.blogspot.com/_g_VA4DvjUuQ/TCMUjfQEtzI/AAAAAAAAFTU/poPpSOyWV_U/SaladAsMealHC-1%20(2).jpg?imgmax=640" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/_g_VA4DvjUuQ/TCMUjfQEtzI/AAAAAAAAFTU/poPpSOyWV_U/SaladAsMealHC-1%20(2).jpg?imgmax=640" width="174" /></a><span class="Apple-style-span" style="color: #073763; font-family: Georgia, 'Times New Roman', serif;"></span><span class="Apple-style-span" style="color: #073763; font-family: Georgia, 'Times New Roman', serif;">I just participated in a month long challenge making at least three recipes per week for four weeks from the <i><a href="http://www.amazon.com/gp/product/006123883X?ie=UTF8%20&tag=harpercollinsus-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=006123883X">Salad as a Meal</a></i> cookbook (SAAM). I will not go into too much detail here as there are about a dozen blogs just prior to this entry about the extremely fun and gratifying experience that I and seven others were selected to blog about. Like her other cookbooks, SAAM offers a fun, story-telling narrative with stories about each recipe, where they came from or a little about the region. Overall this cookbook's recipes show a huge range in the definition of salad, with which I wholeheartedly agree after making nearly twenty of them. When it comes to fabulous story telling and darn good recipes Patricia Wells continues to be my culinary hero(ine)!!</span><br />
<span class="Apple-style-span" style="color: #073763; font-family: Georgia, 'Times New Roman', serif;">SALAD AS A MEAL challenge wrap-up tomorrow!</span>Shawniehttp://www.blogger.com/profile/18262143691424198772noreply@blogger.com5tag:blogger.com,1999:blog-4362976137592562134.post-64109130380763635562011-04-13T08:48:00.000-07:002011-04-13T09:17:34.875-07:00Provençal Ham & Cheese Bread - by Mandy Jones<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtqVc2TiNr3yrds8WwIV5OwGIu0W8TAqrL5HpMw6_IR3HahyphenhyphenxxbcJ7LG3UI-Ye44g5UUo2rbQ7iPszut_41jWYFQT_YXk9fp7Op7CEyLFutVL5Kf6mkQLV9bK8D03NaWy0YRi6dtDe7QWo/s1600/P1000295.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtqVc2TiNr3yrds8WwIV5OwGIu0W8TAqrL5HpMw6_IR3HahyphenhyphenxxbcJ7LG3UI-Ye44g5UUo2rbQ7iPszut_41jWYFQT_YXk9fp7Op7CEyLFutVL5Kf6mkQLV9bK8D03NaWy0YRi6dtDe7QWo/s200/P1000295.JPG" width="200" /></a></div><span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">My sister, Mandy (with whom I teach cultural-culinary classes) ended up getting a copy of the Salad as a Meal cookbook and (aside from the socca and chicken salad we made together two weeks ago), her first go at a recipe was the Provençal Ham and Cheese Bread, which has been on my radar from the start. She has so kindly sent over her pictures and comments for blogging purposes. </span><span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">In her words:</span><br />
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</span></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRRrMzqtLnidlg7UB-pZBZ4VimI92rKUks67QEMjGctRkeNAVCtZnEoXPlGWYoXr5-_O52p4al9VXL-Y9vROFatkfzevT3u5b5-UbBxkK1AJ6-M_yLWi-ve5vckcYk0UE5bgLT-NcqiDeA/s1600/P1000287.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRRrMzqtLnidlg7UB-pZBZ4VimI92rKUks67QEMjGctRkeNAVCtZnEoXPlGWYoXr5-_O52p4al9VXL-Y9vROFatkfzevT3u5b5-UbBxkK1AJ6-M_yLWi-ve5vckcYk0UE5bgLT-NcqiDeA/s200/P1000287.JPG" width="200" /></a><span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #2a2a2a;">It was a cinch to make...took about 5 minutes to prepare and get into the oven. I set the time for 25 minutes like the book called for but it took an additional 5-7 minutes longer. We used low sodium ham because of my diet restriction and it was still yummy, but the lack of extra salty flavor was obvious. Next time, I'll use regular ham. The olives gave it a nice kick against the subtle Petit Swiss Cheese. For a little extra zing, my husband Brian added a splash of Tobasco to his piece. B</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #2a2a2a;">ecause of its egginess, it seems like a breakfasty type of bread to me. However, I'm eating it for dinner! </span><span class="Apple-style-span" style="color: #2a2a2a;">And we're drinking a California zin with it...<a href="http://www.orinswift.com/wines/the_prisoner.php"> The Prisoner</a>. OMG...such a heavenly wine. </span><span class="Apple-style-span" style="color: #2a2a2a;">It's so bold, but smooth. Love, love, love it! My new fav!!</span></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzaAj6Kfe8TLPW2od3TPW1krViBdCHSbdklYkUaBDekwDov6yYHcDv-i_KPQHdbkF_z6y0zyGfFhknHtGhftD1GfgVN4yPb2KmgkKXUijBQClMGRSfRxQy8THGZU5B-cQyjlbX4qAiAlIO/s1600/P1000302.JPG" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzaAj6Kfe8TLPW2od3TPW1krViBdCHSbdklYkUaBDekwDov6yYHcDv-i_KPQHdbkF_z6y0zyGfFhknHtGhftD1GfgVN4yPb2KmgkKXUijBQClMGRSfRxQy8THGZU5B-cQyjlbX4qAiAlIO/s200/P1000302.JPG" width="200" /></a></div><div><span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><br />
</span></div><div><span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">Thanks Mandy, for participating in the challenge! I will eventually make this bread and will be sure to use regular ham. Also, I believe I saw a picture of a bottle of The Prisoner on one of my fellow blogger's site. Beth- from Dining & Dishing- apparently likes it too. </span></div></div><div><span class="Apple-style-span" style="color: #341473; font-family: Georgia, Times, serif; font-size: 10px; line-height: 16px;"><span style="color: #211d1e; font-family: Georgia, 'Times New Roman', serif;"><b><u><br />
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<span class="Apple-style-span" style="color: #341473; font-family: Georgia, Times, serif; font-size: 10px; line-height: 16px;"><span style="color: #211d1e; font-family: Georgia, 'Times New Roman', serif;"><b><u>Click here to purchase:</u></b></span></span><span class="Apple-style-span" style="color: #341473; font-family: Georgia, Times, serif; font-size: 10px; line-height: 16px;"><span style="color: #211d1e; font-family: 'Adobe Garamond Pro', serif;"> </span></span><br />
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<h1 class="parseasinTitle" style="color: black; font-family: 'Times New Roman'; font-size: medium; font-weight: normal; margin-bottom: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif;"><span id="btAsinTitle"><span class="Apple-style-span" style="color: #274e13; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><a href="http://www.amazon.com/Salad-Meal-Healthy-Main-Dish-Salads/dp/006123883X" style="color: #000033; text-decoration: underline;">Salad as a Meal: Healthy Main-Dish Salads for Every Season</a> <span style="text-transform: capitalize;">[Hardcover]</span></span></span></span></span></h1></div><div><span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><br />
</span></div>Shawniehttp://www.blogger.com/profile/18262143691424198772noreply@blogger.com5tag:blogger.com,1999:blog-4362976137592562134.post-51068822995582612002011-04-12T09:45:00.000-07:002011-04-27T16:06:00.293-07:00Week Four of the Salad as a Meal Challenge: Hummus<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijSmTIkhvhFMbKgiBf7fpHmpAPXMtgEsBbW0jaiBl04cwBFBi5PZhIcYdIm3hTMR6m0FhU2QAXPevNhtTV0WymMfchdPenaOkmT7mgugnALe6ug1MOvWMVea-laAFs4EcS-NFp8AGyLWuM/s1600/DSCN5696.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijSmTIkhvhFMbKgiBf7fpHmpAPXMtgEsBbW0jaiBl04cwBFBi5PZhIcYdIm3hTMR6m0FhU2QAXPevNhtTV0WymMfchdPenaOkmT7mgugnALe6ug1MOvWMVea-laAFs4EcS-NFp8AGyLWuM/s320/DSCN5696.JPG" width="320" /></a></div>I HEART HUMMUS and have made it countless times over the years, so to whip up this recipe was going to be a cinch... or so I thought. Once again, it was the pilot and not the plane. The recipe is fabulous, but I overloaded the blender with too many chickpeas and realized I didn't have my food processor handy, so it turned out really thick initially. However, after packing it up in containers, taking it home and reprocessing it with the proper blending tools, the hummus turned out DELISH. Suppose you'll see a theme this week too. I've been on a chick pea kick and made the Socca (chick pea crepe) recipe from Salad as a Meal cookbook.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh47yt20qO24ylSMoDT8WWXmsb9IPSSfSaBSv5DG5DOB9Mf69vAcAijEUXOMo8GAKo3TOCZxIrzHD8AfPYFiooenxeWbyeEXV0dAMxf9HoLqDsYMpd70PRG-BCUFPrDXG9COcvkef8yqn1i/s1600/DSCN5700.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh47yt20qO24ylSMoDT8WWXmsb9IPSSfSaBSv5DG5DOB9Mf69vAcAijEUXOMo8GAKo3TOCZxIrzHD8AfPYFiooenxeWbyeEXV0dAMxf9HoLqDsYMpd70PRG-BCUFPrDXG9COcvkef8yqn1i/s200/DSCN5700.JPG" width="148" /></a>One thing I can say is that I enjoyed following the recipe for a change. In a decade of experimenting with hummus, I've made really good batches and some awful ones. In my early hummus making days, I often went too heavy on the garlic but we've remedied that. Sometimes, in the summer, I make it very lemony. A personal preference. This time I just followed the firections and it turned out traditional and beautifully smooth and tasty. Drizzle a little oil on top with some cilantro. Just add pita. Perfect for dipping. I saved some of the thicker hummus from the early batch to use as a spread on pita pocket sandwiches, which went over well. I'll certainly use this Salad as a Meal recipe as the base for my future hummus endeavors-- of course, adding more lemon at times and possibly adding bits of chopped roasted peppers or garlic.<br />
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This is one the recipes several of us latched onto. Click my fellow bloggers names to see how their versions of hummus turned out: <a href="http://marchedimanche.typepad.com/marche-dimanche/2011/04/salad-as-a-meal-food-challenge-day-ten.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+typepad%2FayFw+%28Marche+Dimanche%29&utm_content=FeedBurner">Hillary Davis </a>of MarcheDimanche and our lovely <a href="http://dininganddishing.com/2011/03/24/saam-3-homemade-hummus/">Beth </a>of Dining and Dishing.Shawniehttp://www.blogger.com/profile/18262143691424198772noreply@blogger.com2tag:blogger.com,1999:blog-4362976137592562134.post-81175238509921424302011-04-11T08:38:00.000-07:002011-04-13T10:47:57.249-07:00Socca It To Me: Chick Pea Crepes<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIapGz0inzlrrpgeu3au5rnusSmWR7V2vbU_Htrob9g_2R-As27hyKuNaOzp_x0P9DnCGLCli8lqqAIWwXwLDZyYP-qJPcAqXCIVUa-ZYRjr2C6Jgrn5-ZqQv2cUPLp5HJYEjF-tq0LJn_/s1600/P1000247+%25282%2529.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIapGz0inzlrrpgeu3au5rnusSmWR7V2vbU_Htrob9g_2R-As27hyKuNaOzp_x0P9DnCGLCli8lqqAIWwXwLDZyYP-qJPcAqXCIVUa-ZYRjr2C6Jgrn5-ZqQv2cUPLp5HJYEjF-tq0LJn_/s320/P1000247+%25282%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: Mandy Jones. All rights reserved.</td></tr>
</tbody></table><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">Socca (chick pea flour crepes) transports me to another time and place. Anyone who has eaten Socca somewhere in the French Riviera will admit the regional specialty can become seriously addicting. </span><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">I can't imagine a better way to spend an hour than sitting in the Nicoise market with a pile of peppery socca and a goblet of local rose. </span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif; font-size: x-small; line-height: 19px;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">In fact, all I spoke of before our trip to Nice this past December was how I can't wait to have socca. I now chastise myself for waiting almost the entire first week before indulging in some (although I was feasting on other fabulous delicacies- like duck terrine). But, we more than made up for it in the subsequent 2 weeks. I lived and studied in Nice. Travel to Nice for vacation. Conduct tours through the French Riviera and Provence. I've eaten socca all over the region and well into Italy. It's not all the same. My favorites remain in Nice. </span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://upload.wikimedia.org/wikipedia/commons/f/f0/Socca_a_Nice.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="http://upload.wikimedia.org/wikipedia/commons/f/f0/Socca_a_Nice.jpg" width="200" /></a><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"></span><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">Nothing beats a plateful of ragged torn-up bits of socca from </span><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><a href="http://www.blogger.com/goog_787084971">Chez </a></span><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif; font-size: x-small; line-height: 19px;"><a href="http://www.google.com/imgres?imgurl=http://farm1.static.flickr.com/32/48032673_5e8741b0f9.jpg&imgrefurl=http://flickr.com/photos/20077274%40N00/48032673/&usg=__lEvYEC2KWsQT-q-HEe9gvkxnEWQ=&h=375&w=500&sz=155&hl=en&start=0&zoom=1&tbnid=ERnj6cWz6zzdfM:&tbnh=164&tbnw=223&ei=rZmTTeraCcPFgAfQhYm-CA&prev=/images%3Fq%3Dsocca%2Bcours%2Bsaleya%26um%3D1%26hl%3Den%26sa%3DN%26biw%3D1024%26bih%3D655%26tbs%3Disch:1&um=1&itbs=1&iact=hc&vpx=150&vpy=109&dur=850&hovh=194&hovw=259&tx=176&ty=132&oei=rZmTTeraCcPFgAfQhYm-CA&page=1&ndsp=12&ved=1t:429,r:0,s:0">Thérésa</a> in the Nice flower market. Her famous crepes are made a few blocks away in the restaurant and carried via bicycle to</span><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 19px;"> her </span></span><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">f</span><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">ire breathing 50 gallon drum from which she serves eager customers until they run out.</span><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 19px;"> Then there's <a href="http://www.google.com/imgres?imgurl=http://farm4.static.flickr.com/3049/2611759956_e1e9acf793.jpg%3Fv%3D0&imgrefurl=http://flickr.com/photos/sacred_destinations/2611759956/&usg=__fstesORvwwjssLJ49qGXucFlXJA=&h=333&w=500&sz=144&hl=en&start=0&zoom=1&tbnid=4bo3nKFp5FOSHM:&tbnh=183&tbnw=251&ei=qZuTTcjqI4Hk0gG3n-nNBw&prev=/images%3Fq%3Dsocca%2Bnice%2Blou%2Bpilha%2Bleva%26um%3D1%26hl%3Den%26sa%3DN%26biw%3D1024%26bih%3D655%26tbs%3Disch:1&um=1&itbs=1&iact=hc&vpx=568&vpy=289&dur=814&hovh=183&hovw=275&tx=180&ty=119&oei=qZuTTcjqI4Hk0gG3n-nNBw&page=1&ndsp=13&ved=1t:429,r:7,s:0">Lou Pilha Leva</a>, tucked in the heart of Old Town, where tourists and locals chow socca and pissiladiere (onion tart) while sitting elbow-to-elbow at picnic tables. It's an authentic street food experience, but</span> the best socca (in my opinion) in Nice, is<a href="http://www.chezpipo.fr/restaurant-chez-pipo.php"> Chez Pipo</a>, near the marina, where they serve massive soccas 'raked' across the top for extra crispiness. Worth the effort to visit.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">Socca is traditionally baked in a huge copper pan in the oven, which is why they aren't commonly made at home. Also, socca are much crispier than regular crepes, therefore no filler required. I would describe them as thin pancakes with crispy (sometimes even burnt) edges and burnt bits in places. Finish with a drizzle of olive oil and a heavy handed dose of course, ground black pepper. Let there be socca.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDHzCo5xH21wbT-EHU0aUFnF15qnlu6lvzRMfmz_b1bSwKUYwa6j7urEQ7Hz29hxvx01GkOarUMvkkT5PJVx3aPCPvu8XigQ8fptiJnS8ZTC-MNRgvYg5mbuWRey_16wCR-KyEckS0eseF/s1600/P1000240.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDHzCo5xH21wbT-EHU0aUFnF15qnlu6lvzRMfmz_b1bSwKUYwa6j7urEQ7Hz29hxvx01GkOarUMvkkT5PJVx3aPCPvu8XigQ8fptiJnS8ZTC-MNRgvYg5mbuWRey_16wCR-KyEckS0eseF/s200/P1000240.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo (steel pan): Mandy Jones.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwIpDQzEoz-G_lhlTb9sRaRvkXIrUwYBVjQIrDnmNOaG3PgbyidmA2L4eq2VcEY963_-NU2xQgSp9fmnQ8ru3LMGZ6XuNRxQo1OujHL-n6v2bHgC4eEa5kCM8wTKs6qD_-fyNjgded0alW/s1600/P1000252.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwIpDQzEoz-G_lhlTb9sRaRvkXIrUwYBVjQIrDnmNOaG3PgbyidmA2L4eq2VcEY963_-NU2xQgSp9fmnQ8ru3LMGZ6XuNRxQo1OujHL-n6v2bHgC4eEa5kCM8wTKs6qD_-fyNjgded0alW/s200/P1000252.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo (steel pan): Mandy Jones.</td></tr>
</tbody></table><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">I was excited to see this recipe in Salad as a Meal. Before reading </span><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">Patricia Wells's</span><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"> description of salad, I might not have ventured to refer to socca as 'salad', but with her expanded definition, I agree this is a light and refreshing meal. No matter how full (or not hungry) I might be, there's always room for socca. </span><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">I enlisted my sister Mandy, who also has been to Nice, to help whip up a few batches. She and I are teaching a series of cultural-culinary courses at Upper Arlington's Lifelong Learning this spring and <a href="http://www.uaoh.net/egov/docs/1300124917_736236.pdf">The Great Crepe Escape</a> (register online) is our first. Socca is on the menu, so this was good practice. We'll likely use the SAAM recipe in class.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">We made several batches in a variety of pans able to withstand 450 degrees in the oven. The best success came with our regular steel crepe pans, which we heated for 5 minutes in the oven before pouring the batter. KEY--- a sizzling hot pan ensures even cooking. That's they way they do it in France. We also tried a using less and more batter. Our</span><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"> third batch turned out quite good and we chose to cut the socca neatly into triangles (as the Italian do) rather than tear it apart.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><br />
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<span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">EXPERIMENTAL BATCH IN A PAELLA PAN</span></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj735l4pXzHd4SnUbhhw1QPbzcS6EBtxz4-GnlYp68ygnO3c3xYxWeG9ccIGLqBYCYL4ugHwmNRJFQdulC71q259w1wHOwsQ1zYLf_-i8K4QhX80P13FbsHchhZA1_lWJzNLB0sIcqk3U9L/s1600/DSCN5703.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj735l4pXzHd4SnUbhhw1QPbzcS6EBtxz4-GnlYp68ygnO3c3xYxWeG9ccIGLqBYCYL4ugHwmNRJFQdulC71q259w1wHOwsQ1zYLf_-i8K4QhX80P13FbsHchhZA1_lWJzNLB0sIcqk3U9L/s200/DSCN5703.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo (Paella pan): Shawnie Kelley</td></tr>
</tbody></table><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">As I read the intro to Patricia's recipe, I learned she uses a custom made copper socca pan, about the same size as a paella pan. Light bulb! I have one, so I made a batch in our paella pan, which would have turned out good had there been more batter to make it slightly thicker and pancake-like. Edges crisped up nicely and it tasted OK, despite being too thin. </span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLeBLUK7FVfoDZQB0Rjeg9HLwFMO8IFpl2ReDvKIsXP_82SoHO8ZHJBTHxupc_-JQ1P-ZqFIt8T4-0oztXTfCMGvPQdX8SXK92Fx25Dr_cm5MQy1qz2q-UcS72eeZtFzESraAkoqs2KYjf/s1600/DSCN5707.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="135" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLeBLUK7FVfoDZQB0Rjeg9HLwFMO8IFpl2ReDvKIsXP_82SoHO8ZHJBTHxupc_-JQ1P-ZqFIt8T4-0oztXTfCMGvPQdX8SXK92Fx25Dr_cm5MQy1qz2q-UcS72eeZtFzESraAkoqs2KYjf/s200/DSCN5707.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo (Paella pan): Shawnie Kelley</td></tr>
</tbody></table><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">I've used several socca recipes over time and the Salad as a Meal recipe turns out as tasteful as those you can buy in a Provençal market. It might take trial and error to get them to the proper consistency, but it's a worthy and delicious undertaking... </span><br />
<span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"> </span><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">* Find chick pea flour at Whole Foods or Indian grocers, like Patel Brothers on Sawmill Road here in Columbus.</span></div><div style="text-align: left;"><br />
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<span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">My fellow bloggers who also made socca are <a href="http://urbanfoodproducer.blogspot.com/2011/04/recipe-8-salad-as-meal-challenge.html">Kate Kurtz</a> of Urban Food Producers and<a href="http://marchedimanche.typepad.com/marche-dimanche/2011/04/salad-as-a-meal-food-challenge-day-ten.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+typepad%2FayFw+%28Marche+Dimanche%29"> Hillary Davis</a> of Dimache Marche, who also made the falafel from the cookbook. </span><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">It all turned out lovely.... </span><span class="Apple-style-span" style="color: #4c1130; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><a href="http://www.diabeticfoodie.com/2011/04/chickpea-flour-crepes-socca/">Shelby Kinnaird </a>of DiabeticFoodie blog had to trek far & wide to find chick pea flour, but has joined the Socca Club with a blog offering the most nutritional information of us all. </span><br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #341473; font-family: Georgia, Times, serif; font-size: 10px; line-height: 16px;"><span style="color: #211d1e; font-family: Georgia, 'Times New Roman', serif;"><b><u>Click here to purchase:</u></b></span></span><span class="Apple-style-span" style="color: #341473; font-family: Georgia, Times, serif; font-size: 10px; line-height: 16px;"><span style="color: #211d1e; font-family: 'Adobe Garamond Pro', serif;"> </span></span></div><h1 class="parseasinTitle" style="font-weight: normal; margin-bottom: 0px; margin-top: 0px; text-align: left;"><span style="color: #211d1e; font-family: 'Adobe Garamond Pro', serif;"><span id="btAsinTitle"><span class="Apple-style-span" style="color: #274e13; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><a href="http://www.amazon.com/Salad-Meal-Healthy-Main-Dish-Salads/dp/006123883X" style="color: #000033; text-decoration: underline;">Salad as a Meal: Healthy Main-Dish Salads for Every Season</a> <span style="text-transform: capitalize;">[Hardcover]</span></span></span></span></h1>Shawniehttp://www.blogger.com/profile/18262143691424198772noreply@blogger.com5tag:blogger.com,1999:blog-4362976137592562134.post-56206694883857151522011-04-10T08:26:00.000-07:002011-04-27T15:57:27.430-07:00On the Eighth Day of Salads...<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><br />
<div style="color: black; font-family: 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: #45812a;"><span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">One of my fellow bloggers, Hillary Davis of MarcheDimanche made this recipe and took the mouthwatering pictures. </span></span><span style="color: #45812a;"><span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">Click</span></span><span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;"> <a href="http://marchedimanche.typepad.com/marche-dimanche/2011/03/salad-as-a-meal-food-challenge-day-two.html">here </a>to read what Hillary had to say, but I'm thinking this might be a great recipe to use up Thanksgiving turkey leftovers.</span></div><div style="color: black; font-family: 'Times New Roman'; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><br />
<div style="text-align: left;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://marchedimanche.typepad.com/.a/6a0133f2f2bd95970b0147e34eb72e970b-pi" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://marchedimanche.typepad.com/.a/6a0133f2f2bd95970b0147e34eb72e970b-pi" width="236" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Hillary Davis. all rights reserved</td></tr>
</tbody></table><span style="color: #009a00; font-family: AGaramondPro-Regular, serif; font-size: large;">Poached Turkey Breast Salad<o:p></o:p></span></div></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><div style="text-align: left;"><span style="color: #009a00; font-family: AGaramondPro-Regular, serif; font-size: large;">with Lemon, Capers, Cornichons &</span><span style="color: #009a00; font-family: AGaramondPro-Regular, serif; font-size: large;">M</span><span style="color: #009a00; font-family: AGaramondPro-Regular, serif;"><span class="Apple-style-span" style="font-size: large;">int</span></span></div></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><div style="text-align: left;"><i><span style="color: black; font-family: AGaramondPro-Italic, serif; font-size: 11.5pt;">My good friend Carol Allen so raved about this cold marinated turkey breast, I had to ask </span></i><i><span style="color: black; font-family: AGaramondPro-Italic, serif; font-size: 11.5pt;">for the recipe! I have adapted it a bit and find that the simplicity and ease of poaching a </span></i><i><span style="color: black; font-family: AGaramondPro-Italic, serif; font-size: 11.5pt;">whole turkey breast makes it ideal for salads for a crowd. And if you are </span></i><span style="color: black; font-family: AGaramondPro-Regular, serif; font-size: 11.5pt;">not </span><i><span style="color: black; font-family: AGaramondPro-Italic, serif; font-size: 11.5pt;">a crowd, a </span></i><i><span style="color: black; font-family: AGaramondPro-Italic, serif; font-size: 11.5pt;">portion of the poached turkey can be sliced thinly and dressed while the rest can be cubed </span></i><i><span style="color: black; font-family: AGaramondPro-Italic, serif; font-size: 11.5pt;">and used in any recipe calling for poached or roasted chicken. Serve this with a simple</span></i></div></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><div style="text-align: left;"><i><span style="color: black; font-family: AGaramondPro-Italic, serif; font-size: 11.5pt;">tossed green salad.<o:p></o:p></span></i></div></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><div style="text-align: left;"><br />
</div></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: GaramondPremrPro, serif;">12 SERVINGS</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: black; font-family: GaramondPremrPro, serif;">EQUIPMENT: A 6- QUART STOCKPOT; AN ELECTRIC MEAT SLICER OR A VERY SHARP<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: black; font-family: GaramondPremrPro, serif;">CHEF’S KNIFE.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: black; font-family: GaramondPremrPro, serif;">1 boneless turkey breast (about 4 pounds)<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: black; font-family: GaramondPremrPro, serif;">1 large onion, halved (do not peel) and stuck with 2 cloves<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: black; font-family: GaramondPremrPro, serif;">3 carrots, chopped<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: black; font-family: GaramondPremrPro, serif;">2 fresh or dried bay leaves<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: black; font-family: GaramondPremrPro, serif;">2 tablespoons coarse sea salt<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: black; font-family: GaramondPremrPro, serif;">1 teaspoon whole black peppercorns<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: black; font-family: GaramondPremrPro, serif;">A 1- inch knob of fresh ginger, peeled<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: black; font-family: GaramondPremrPro, serif;">4 plump, moist garlic cloves, peeled, halved, and green germ removed<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: black; font-family: GaramondPremrPro, serif;">6 tablespoons distilled white vinegar<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><i><span style="color: black; font-family: GaramondPremrPro-It, serif;">Marinade<o:p></o:p></span></i></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: black; font-family: GaramondPremrPro, serif;">Grated zest of 2 lemons, preferably organic<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: black; font-family: GaramondPremrPro, serif;">1/2 cup freshly squeezed lemon juice<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: black; font-family: GaramondPremrPro, serif;">1 cup extra- virgin olive oil<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: black; font-family: GaramondPremrPro, serif;">1 tablespoon imported French mustard<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: black; font-family: GaramondPremrPro, serif;">6 small spring onions or scallions, white part only, trimmed, peeled, and cut into very thin slices<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: black; font-family: GaramondPremrPro, serif;">12 Cornichons (page 290), thinly sliced<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: black; font-family: GaramondPremrPro, serif;">1/2 cup Capers in Vinegar (page 289), drained<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: black; font-family: GaramondPremrPro, serif;">1/4 cup fresh mint leaves, cut into a chiffonade, for garnish<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: black; font-family: GaramondPremrPro, serif;">1. Place the turkey breast in the stockpot and add enough cold water to cover by<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: black; font-family: GaramondPremrPro, serif;">1 inch. Remove the turkey to a platter. Add the onion, carrots, bay leaves, salt,<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: black; font-family: GaramondPremrPro, serif;">peppercorns, ginger, garlic, and vinegar to the pot. Bring to a boil over high heat.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: black; font-family: GaramondPremrPro, serif;">Carefully lower the turkey into the pot, reduce the heat to a bare simmer, and poach,<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: black; font-family: GaramondPremrPro, serif;">covered, for 1 1/4 hours.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: black; font-family: GaramondPremrPro, serif;">2. Remove the pot from the heat and let the turkey cool in the liquid, uncovered, for<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: black; font-family: GaramondPremrPro, serif;">30 minutes.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: black; font-family: GaramondPremrPro, serif;">3. Drain the turkey and discard the poaching liquid and solids.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: black; font-family: GaramondPremrPro, serif;">4. Prepare the marinade: In a bowl, whisk together the lemon zest, juice, oil, and<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: black; font-family: GaramondPremrPro, serif;">mustard. Stir in the spring onions, cornichons, and capers.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: black; font-family: GaramondPremrPro, serif;">5. Place the turkey in a sturdy resealable plastic bag and pour the marinade into the<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: black; font-family: GaramondPremrPro, serif;">bag. Seal the bag and turn it back and forth to coat the turkey. Refrigerate for at<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: black; font-family: GaramondPremrPro, serif;">least 4 hours and up to 24 hours.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: black; font-family: GaramondPremrPro, serif;">6. At serving time, remove the turkey from the bag, reserving the marinade, and place<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: black; font-family: GaramondPremrPro, serif;">it on a cutting board. With a meat slicer or a very sharp chef’s knife, cut the turkey<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: black; font-family: GaramondPremrPro, serif;">into paper- thin slices. Arrange the turkey slices on a platter. Moisten the turkey with<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: black; font-family: GaramondPremrPro, serif;">the marinade. Garnish with the mint, and serve.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: black; font-family: GaramondPremrPro, serif;"><b><u>WINE SUGGESTION</u></b>: I enjoy a lively Chenin Blanc here, such as the Vouvray from Domaine<o:p></o:p></span></div><div class="MsoNormal"><span style="color: black; font-family: GaramondPremrPro, serif;">Huet.<o:p></o:p></span><br />
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<span style="color: black; font-family: GaramondPremrPro, serif;"><span class="Apple-style-span" style="color: #341473; font-family: Georgia, Times, serif; font-size: 11px; line-height: 17px;"><span style="color: #211d1e; font-family: Georgia, 'Times New Roman', serif;"><b><u>Click here to purchase:</u></b></span><span style="color: #211d1e; font-family: 'Adobe Garamond Pro', serif;"> </span></span></span><br />
<h1 class="parseasinTitle" style="font-weight: normal; margin-bottom: 0px; margin-top: 0px;"><span style="color: black; font-family: GaramondPremrPro, serif;"><span id="btAsinTitle"><span class="Apple-style-span" style="color: #274e13; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><a href="http://www.amazon.com/Salad-Meal-Healthy-Main-Dish-Salads/dp/006123883X" style="color: #000033; text-decoration: underline;">Salad as a Meal: Healthy Main-Dish Salads for Every Season</a> <span style="text-transform: capitalize;">[Hardcover]</span></span></span></span></h1></div>Shawniehttp://www.blogger.com/profile/18262143691424198772noreply@blogger.com0tag:blogger.com,1999:blog-4362976137592562134.post-8473907834782094012011-04-05T07:48:00.000-07:002011-05-18T13:29:03.106-07:00On the Seventh Day of Salads... Cilantro-Flecked Heirloom Tomato Soup<div class="Pa17"><span class="Apple-style-span" style="color: #45812a;"><span class="Apple-style-span" style="font-size: 28px;"></span></span></div><div class="Pa17" style="text-align: left;"><span class="Apple-style-span" style="color: #45812a;"><span style="color: #45812a; font-size: 22pt;"><span class="Apple-style-span" style="color: black; font-size: small;">Certain soups are just as well considered a salad in liquid form... I will forever think of vegetable soups, gazpacho or pureed soups made from peas, squash or, in this case, heirloom tomatoes as salad. I made this soup for a small group of freinds, along with<i> Chicken Salad with Green Beans and Lemon Yogurt dressing</i> sandwiches- another wonderful recipe from the Salad as a Meal cookbook for which I posted a chicken salad recipe in an earlier blog. Our soup turned out a little thicker than I suspect it should have because I didn't have the right blending tools, but it had fabulous flavor nonetheless.</span></span></span><br />
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<span class="Apple-style-span" style="color: #45812a;"><span style="color: #45812a; font-size: 22pt;">Cilantro-Flecked Heirloom Tomato Soup<o:p></o:p></span></span></div><span class="Apple-style-span" style="color: #45812a;"> </span><br />
<div class="Pa18" style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFblMHBlfvLNWUuH0HbUNiGOHr46tNq_HxO_RROwjywsfqm37hZLEPoiAuInfI7zS0Rl8bQnvVehc-COZC2ie7nnpBa-yqtDzVijn9ro6M17CtXl2YD6BA-uZ3EHKWfhB_-R904nKh0hLt/s1600/DSCN5687.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFblMHBlfvLNWUuH0HbUNiGOHr46tNq_HxO_RROwjywsfqm37hZLEPoiAuInfI7zS0Rl8bQnvVehc-COZC2ie7nnpBa-yqtDzVijn9ro6M17CtXl2YD6BA-uZ3EHKWfhB_-R904nKh0hLt/s320/DSCN5687.JPG" width="238" /></a></div><span class="Apple-style-span" style="color: #45812a;"><i><span style="color: #211d1e; font-size: 11.5pt;">In the summer months, I keep a batch of this soup on hand in the refrigerator, and I often sip a glassful for breakfast. Light, refreshing, and full of flavor, it hits the spot any time of the day. It matches beautifully with a salad as a meal made up of nothing but chunks of fresh garden tomatoes drizzled with a touch of Basil-Lemon Dressing (page 319). Yes, tomato soup with tomato salad. When they are ripe and ready, never too many tomatoes in my book!</span></i><span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif; font-size: 11pt;"><o:p></o:p></span></span></div><div class="Pa19" style="text-align: right;"><span class="Apple-style-span" style="color: #45812a;"><span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif; font-size: 11pt;">12 SERVINGS<o:p></o:p></span></span></div><div class="Pa20" style="text-align: right;"><span class="Apple-style-span" style="color: #45812a;"><span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif; font-size: 11pt;">EQUIPMENT: A BLENDER OR A FOOD PROCESSOR; 12 CHILLED SHALLOW SOUP BOWLS.<o:p></o:p></span></span></div><div class="MsoNormal" style="text-align: left;"><span class="Apple-style-span" style="color: #45812a;"><br />
</span></div><div class="Pa21" style="text-align: left;"><span class="Apple-style-span" style="color: #45812a;"><span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif; font-size: 11pt;">1 1/2 pounds ripe heirloom tomatoes, cored and quartered (do not peel)<o:p></o:p></span></span></div><div class="Pa21" style="text-align: left;"><span class="Apple-style-span" style="color: #45812a;"><span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif; font-size: 11pt;">1/2 cup imported Italian tomato paste<o:p></o:p></span></span></div><div class="Pa21" style="text-align: left;"><span class="Apple-style-span" style="color: #45812a;"><span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif; font-size: 11pt;">2 teaspoons fine sea salt<o:p></o:p></span></span></div><div class="Pa21" style="text-align: left;"><span class="Apple-style-span" style="color: #45812a;"><span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif; font-size: 11pt;">1 teaspoon ground piment d’Espelette or other ground mild chile pepper<o:p></o:p></span></span></div><div class="Pa21" style="text-align: left;"><span class="Apple-style-span" style="color: #45812a;"><span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif; font-size: 11pt;">2 tablespoons best-quality sherry-wine vinegar<o:p></o:p></span></span></div><div class="Pa21" style="text-align: left;"><span class="Apple-style-span" style="color: #45812a;"><span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif; font-size: 11pt;">1 cup fresh cilantro leaves, plus extra for garnish (I use a variety of cilantro called Delfino)<o:p></o:p></span></span></div><div class="MsoNormal" style="text-align: left;"><span class="Apple-style-span" style="color: #45812a;"><br />
</span></div><div class="MsoNormal" style="text-align: left;"><span class="Apple-style-span" style="color: #45812a;"><span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif;">Combine all the ingredients, except the extra cilantro leaves, in a a blender or a food processor. Add 1 2/3 cups water and puree to a smooth liquid. Taste for seasoning. The soup can be served immediately, but the flavors benefit from ripening for at least 3 hours and up to 24 hours, refrigerated. Serve in soup bowls, garnished with cilantro leaves. (Store without the garnish in an airtight container in the refrigerator for up to 2 days. Reblend at serving time.)<o:p></o:p></span></span></div><div class="MsoNormal" style="text-align: left;"><span class="Apple-style-span" style="color: #45812a;"><br />
</span></div><div class="Pa32" style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOkNoqvNyEjuoEe_20wEewDt1JwGnQ4dri_W7W91hoNaokumMLUfzol_J5EgiNVNxxJrixwjbGpYjPjs-rnTYlAoiFawsVi29VAqKJ7g0Fs-pg-6t04nEuIsUIMT00HiPFwBZEf9P5MKC2/s1600/DSCN5676.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOkNoqvNyEjuoEe_20wEewDt1JwGnQ4dri_W7W91hoNaokumMLUfzol_J5EgiNVNxxJrixwjbGpYjPjs-rnTYlAoiFawsVi29VAqKJ7g0Fs-pg-6t04nEuIsUIMT00HiPFwBZEf9P5MKC2/s200/DSCN5676.JPG" width="150" /></a><span class="Apple-style-span" style="color: #45812a;"><b><span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif; font-size: 11pt;">Food processor or blender? </span></b><span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif; font-size: 11pt;">In most cases, the food processor and blender can be used interchangeably. But for many soups—especially those that are made in quantity, such as this tomato soup—I find the blender is more accommodating. Even large food processors tend to overflow with a larger volume of liquid. And while the food processor purees, the blender can turn soups into a thicker, emulsified liquid.<o:p></o:p></span></span></div><div class="MsoNormal" style="text-align: left;"><span class="Apple-style-span" style="color: #45812a;"><br />
</span></div><div class="MsoNormal" style="text-align: left;"><span class="Apple-style-span" style="color: #45812a;"><b><span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif;">Selecting the best tomato paste: </span></b><span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif;">Be sure to read the ingredients label when purchasing tomato paste. Many domestic brands contain sugar and other sweeteners. Brands from Italy generally contain nothing but tomatoes and salt. In this recipe in particular, where a quantity of tomato paste is used, the pure version is a must.<o:p></o:p></span></span><br />
<span class="Apple-style-span" style="color: #45812a;"><span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif;"><br />
</span></span><br />
<span class="Apple-style-span" style="color: #45812a;"><span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif;"><span class="Apple-style-span" style="color: #341473; font-family: Georgia, Times, serif; font-size: 11px; line-height: 17px;"><span style="color: #211d1e; font-family: Georgia, 'Times New Roman', serif;"><b><u>Click here to purchase:</u></b></span><span style="color: #211d1e; font-family: 'Adobe Garamond Pro', serif;"> </span></span></span></span><br />
<h1 class="parseasinTitle" style="font-weight: normal; margin-bottom: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #45812a;"><span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif;"><span id="btAsinTitle"><span class="Apple-style-span" style="color: #274e13; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><a href="http://www.amazon.com/Salad-Meal-Healthy-Main-Dish-Salads/dp/006123883X" style="color: #000033; text-decoration: underline;">Salad as a Meal: Healthy Main-Dish Salads for Every Season</a> <span style="text-transform: capitalize;">[Hardcover]</span></span></span></span></span></h1></div>Shawniehttp://www.blogger.com/profile/18262143691424198772noreply@blogger.com4tag:blogger.com,1999:blog-4362976137592562134.post-34993414861038976592011-04-05T07:42:00.000-07:002011-04-05T07:43:02.444-07:00Chicken Salad w/Green Beans & Tahini-Lemon-Yogurt Dressing<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">My sister invited a few gals over for lunch today. We made the chicken salad, but went light on the cilantro since all other recipes (we made from Salad as a Meal) called for some sort of citrus flair, if not cilantro. I didn't miss the limey herb one bit, because the crunchy green beans took center stage. LOVE THIS RECIPE. Ended up serving the chicken salad on Jacques Pepin's 'bread in a pot' recipe from this month's issue of Edible Columbus, alongside the Cilantro-flecked Heirloom Tomato Soup, which had a great kick and complimented the chicken salad. We served the sandwiches with the cilantro-flecked heirloom tomato soup. Recipe also in Salad as a Meal.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ4hmOtZ0LTQ-aqfSyRQFiBI0UTZMINK_FFov33ePe-T_o5V6AbXmr1Lqzsh6lfKvceYUN6OUpiYi9_P8aRYypatJBPKRupNbwRywxhqIE4aarUVduqSgSjFIXZ_DqdqfxSSVmhHGTMQiI/s1600/DSCN5686.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ4hmOtZ0LTQ-aqfSyRQFiBI0UTZMINK_FFov33ePe-T_o5V6AbXmr1Lqzsh6lfKvceYUN6OUpiYi9_P8aRYypatJBPKRupNbwRywxhqIE4aarUVduqSgSjFIXZ_DqdqfxSSVmhHGTMQiI/s400/DSCN5686.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: Shawnie Kelley. All rights reserved.</td></tr>
</tbody></table><span style="color: #009a00; font-family: AGaramondPro-Regular, serif; font-size: 22pt;">Chicken Salad with Green Beans, </span><span style="color: #009a00; font-family: AGaramondPro-Regular, serif; font-size: 22pt;">Tahini- Lemon- Yogurt Dressing and </span><span class="Apple-style-span" style="color: #009a00; font-family: AGaramondPro-Regular, serif; font-size: 28px;">Cilantro</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><i><span style="color: black; font-family: AGaramondPro-Italic, serif; font-size: 11.5pt;">This colorful and tangy salad is packed with flavor, texture, and character. We eat green<o:p></o:p></span></i></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><i><span style="color: black; font-family: AGaramondPro-Italic, serif; font-size: 11.5pt;">beans several times a week when they are in season, and never get enough of their great<o:p></o:p></span></i></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><i><span style="color: black; font-family: AGaramondPro-Italic, serif; font-size: 11.5pt;">crunch, brilliant green color, and healthful, refreshing flavors.<o:p></o:p></span></i></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: GaramondPremrPro, serif;">4 SERVINGS<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: GaramondPremrPro, serif;">EQUIPMENT: A 5- QUART PASTA POT FITTED<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: GaramondPremrPro, serif;">WITH A COLANDER.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: GaramondPremrPro, serif;">3 tablespoons coarse sea salt<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: GaramondPremrPro, serif;">8 ounces green beans, trimmed at both ends and cut into 1- inch pieces<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: GaramondPremrPro, serif;">3 1/2 cups (about 1 pound) cubed cooked chicken (see page 197)<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: GaramondPremrPro, serif;">1 1/2 cups sliced celery (1/4- inch slices)<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: GaramondPremrPro, serif;">Tahini- Lemon- Yogurt Dressing and Dipping Sauce (page 332)<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: GaramondPremrPro, serif;">1/2 cup finely minced fresh cilantro or parsley leaves<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: GaramondPremrPro, serif;">Coarse, freshly ground black pepper<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: GaramondPremrPro, serif;">1. Prepare a large bowl of ice water.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: GaramondPremrPro, serif;">2. Fill the pasta</span><span style="font-family: AGaramondPro-Regular, serif;"> pot with 3 quarts of water and bring it to a rolling boil over high heat.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: AGaramondPro-Regular, serif;">Add the salt and the beans and blanch until crisp- tender, about 5 minutes. (Cooking<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: AGaramondPro-Regular, serif;">time will vary according to the size and tenderness of the beans.) Immediately<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: AGaramondPro-Regular, serif;">remove the colander from the water, letting the water drain from the beans. Plunge<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: AGaramondPro-Regular, serif;">the beans into the ice water so they cool down as quickly as possible. (The beans will<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKnSQFLqnIBu29-gA5Hx61OLfWaQ999fCqNWalhk6LBVk37WalttuPpkPwP6uGWqRQFTk7ANceHjgpOwUJNmN8j9FSFbggvmIU9D4QmRIzFhf_6bwk84V8aAlyx3_JYcCSKDhLbqCXmhig/s1600/DSCN5687.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKnSQFLqnIBu29-gA5Hx61OLfWaQ999fCqNWalhk6LBVk37WalttuPpkPwP6uGWqRQFTk7ANceHjgpOwUJNmN8j9FSFbggvmIU9D4QmRIzFhf_6bwk84V8aAlyx3_JYcCSKDhLbqCXmhig/s320/DSCN5687.JPG" width="237" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: Shawnie Kelley. All rights reserved.</td></tr>
</tbody></table><span style="font-family: AGaramondPro-Regular, serif;">cool in 1 to 2 minutes. If you leave them longer, they will become soggy and begin<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: AGaramondPro-Regular, serif;">to lose flavor.) Drain the beans and wrap them in a thick kitchen towel to dry. (Store<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: AGaramondPro-Regular, serif;">the beans in the towel in the refrigerator for up to 4 hours.)<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: AGaramondPro-Regular, serif;">3. In a large bowl, combine the beans, chicken, and celery. Toss to blend. Add just<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: AGaramondPro-Regular, serif;">enough dressing to coat the ingredients lightly and evenly. Add the cilantro and toss<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: AGaramondPro-Regular, serif;">again. Taste for seasoning. At serving time, season with pepper.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: AGaramondPro-Regular, serif;"><b><u>WINE SUGGESTION:</u></b> This salad calls for a slightly exotic wine. I never tire of the unique, </span><span class="Apple-style-span" style="font-family: AGaramondPro-Regular, serif;">spicy flavors and aromas of Austria’s flagship white wine, Grüner Veltliner.</span><br />
<span class="Apple-style-span" style="font-family: AGaramondPro-Regular, serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: AGaramondPro-Regular, serif;"><span class="Apple-style-span" style="color: #341473; font-family: Georgia, Times, serif; font-size: 11px; line-height: 17px;"><span style="color: #211d1e; font-family: Georgia, 'Times New Roman', serif;"><b><u>Click here to purchase:</u></b></span><span style="color: #211d1e; font-family: 'Adobe Garamond Pro', serif;"> </span></span></span><br />
<h1 class="parseasinTitle" style="font-weight: normal; margin-bottom: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: AGaramondPro-Regular, serif;"><span id="btAsinTitle"><span class="Apple-style-span" style="color: #274e13; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><a href="http://www.amazon.com/Salad-Meal-Healthy-Main-Dish-Salads/dp/006123883X" style="color: #000033; text-decoration: underline;">Salad as a Meal: Healthy Main-Dish Salads for Every Season</a> <span style="text-transform: capitalize;">[Hardcover]</span></span></span></span></h1></div>Shawniehttp://www.blogger.com/profile/18262143691424198772noreply@blogger.com7tag:blogger.com,1999:blog-4362976137592562134.post-88873018974733679112011-04-04T07:45:00.000-07:002011-05-18T13:29:40.969-07:00On the Fifth Day of Salads... Egg Crepes with Mushrooms & Spinach<div class="Pa17"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEignxEr92zU3QEzcCpKEPBdfkObMyZ9nHDns8Ng0LpBOmY6-3KC8Sjyq55_Qa51HnZyd9b5oAnYNFQo_y_AxHMptzts6seHUU6Vd9wpdDHZkq6tHwQcVRiCGbc3iTfNYaQ38GC0ath2KnrP/s1600/DSCN5655.JPG" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEignxEr92zU3QEzcCpKEPBdfkObMyZ9nHDns8Ng0LpBOmY6-3KC8Sjyq55_Qa51HnZyd9b5oAnYNFQo_y_AxHMptzts6seHUU6Vd9wpdDHZkq6tHwQcVRiCGbc3iTfNYaQ38GC0ath2KnrP/s320/DSCN5655.JPG" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: Shawnie Kelley</td></tr>
</tbody></table><span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">Spontaneously decided to whip up Egg Crepes with Spinach & Mushrooms this morning and they turned out wonderful, although I find them to be more akin to a thin omelette than a traditional crepe. Both are veritable Sunday morning meals in this household. </span><span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">This recipe is valuable for those who have a sugar, carb or gluten restricted diet. </span><span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">The experimental twist placed on this recipe was to cook one crepe in a traditional steel crepe pan </span><span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">and a second in a non-stick crepe pan. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih1FYCm9pVXSmiuoDJU0MyzGpLeKXmVzDB1LJJ5UNkvdgnD5rCAt2Otp0DhHVSGGDeLwuKty8DDwkNBPYu5uh4im_CWqFMCZvnHmt1vAdSBwOB_VHNCzAKy-q_jjlOfhD50jiQWraebFVp/s1600/DSCN5652.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih1FYCm9pVXSmiuoDJU0MyzGpLeKXmVzDB1LJJ5UNkvdgnD5rCAt2Otp0DhHVSGGDeLwuKty8DDwkNBPYu5uh4im_CWqFMCZvnHmt1vAdSBwOB_VHNCzAKy-q_jjlOfhD50jiQWraebFVp/s200/DSCN5652.JPG" width="154" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: Shawnie Kelley </td></tr>
</tbody></table><span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">The results were as expected. </span><span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">Both cooked perfectly, though the non-stick took a tad longer and didn't get the lovely brown sear the steel pan lends to crepes. Bottom line-- they tasted the same. </span><span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">Fresh, light and healthy, yet totally fulfilling. Also, i</span><span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">t paired beautifully with a spicy Bloody Mary. </span><span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">I intend to demonstrate this recipe in a armchair travel-meets-cooking class my sister and I are teaching this spring at the Upper Arlington Lifelong Learning program: click here to register for Simply French: Great Crepe Escape.</span><span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;"> </span><br />
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<span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;"></span><span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">One of my fellow bloggers, Shelby Kinnaird made this same recipe, but with her own take on ingredients. Click <a href="http://www.diabeticfoodie.com/2011/03/egg-crepes/">here </a>to read up on her nutritional insight. Hillary Davis, another blogger in the challenge, also commented about her morning with <a href="http://marchedimanche.typepad.com/marche-dimanche/2011/03/salad-as-a-meal-food-challenge-day-three.html">a most photogenic crepe</a>. after two weeks, we inevitably have plenty of overlap with these delicious recipes, so check out Forays of a Finance Foodie's experience with the same <a href="http://www.financefoodie.com/2011/03/salad-as-meal-egg-crepes-with-mushrooms.html">recipe</a>.</span><br />
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<span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">Feel free to use and comment on this extremely adaptable recipe from <a href="http://www.amazon.com/Salad-Meal-Healthy-Main-Dish-Salads/dp/006123883X"><i>Salad as a Meal</i> </a>cookbook:</span></div><div class="Pa17"><span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="Pa17"><span style="color: #45812a; font-size: 22pt;">Egg Crepes with Mushrooms and Spinach<o:p></o:p></span></div><div class="Pa18"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO8Z5HiRMWDHeLe9kQIbjkEMXbK2f2Ry89nCBvjHcChTBc9NPipKvNC_RWtBomPUr_ucST4uQ5-Y0ComlFNUUmErHT-iFRoOr5ntRiCEs7_S3WBqdwZPDIDOIxMl2rogzrBwBKQF4RZSSv/s1600/DSCN5656.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="183" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO8Z5HiRMWDHeLe9kQIbjkEMXbK2f2Ry89nCBvjHcChTBc9NPipKvNC_RWtBomPUr_ucST4uQ5-Y0ComlFNUUmErHT-iFRoOr5ntRiCEs7_S3WBqdwZPDIDOIxMl2rogzrBwBKQF4RZSSv/s320/DSCN5656.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: Shawnie Kelley</td></tr>
</tbody></table><i><span style="color: #211d1e;">Accompanied by a fresh and lively green salad, these ultra-thin egg crepes make a perfect lunch. The egg crepe is quite simply a light envelope for whatever you want to put inside. Here I suggest mushrooms and spinach, but one could also dig into the pantry or refrigerator for all manner of herbs, vegetables, and cheese on hand.</span></i><span style="color: #211d1e;"><o:p></o:p></span></div><div class="Pa19" style="text-align: right;"><span style="color: #211d1e; font-size: 11pt;"></span><br />
<div style="text-align: left;"><span style="color: #211d1e; font-size: 11pt;">2 SERVINGS</span></div><span style="color: #211d1e; font-size: 11pt;"><o:p></o:p></span></div><div class="Pa20" style="text-align: right;"><div style="text-align: left;"><span style="color: #211d1e; font-size: 11pt;">EQUIPMENT: A 10-INCH NONSTICK CREPE PAN; 2 WARMED PLATES.<o:p></o:p></span></div></div><div class="MsoNormal"><div style="text-align: left;"><span class="Apple-style-span" style="color: #211d1e; font-size: 14px;">2 teaspoons extra-virgin olive oil</span></div></div><div class="Pa21"><div style="text-align: left;"><span style="color: #211d1e; font-size: 11pt;">6 large mushrooms, cleaned, trimmed, and thinly sliced<o:p></o:p></span></div></div><div class="Pa21"><div style="text-align: left;"><span style="color: #211d1e; font-size: 11pt;">Fine sea salt<o:p></o:p></span></div></div><div class="Pa21"><div style="text-align: left;"><span style="color: #211d1e; font-size: 11pt;">8 ounces fresh spinach, stemmed and chopped<o:p></o:p></span></div></div><div class="Pa21"><div style="text-align: left;"><span style="color: #211d1e; font-size: 11pt;">Freshly grated nutmeg<o:p></o:p></span></div></div><div class="Pa21"><div style="text-align: left;"><span style="color: #211d1e; font-size: 11pt;">2 ultra-fresh large eggs, at room temperature<o:p></o:p></span></div></div><div class="Pa21"><div style="text-align: left;"><span style="color: #211d1e; font-size: 11pt;">1 tablespoon minced fresh herbs (such as parsley, thyme, mint, and/or basil)<o:p></o:p></span></div></div><div class="Pa21"><div style="text-align: left;"><span style="color: #211d1e; font-size: 11pt;">2 tablespoons freshly grated Parmigiano-Reggiano cheese<o:p></o:p></span></div></div><div class="Pa21"><div style="text-align: left;"><span style="color: #211d1e; font-size: 11pt;">Coarse, freshly ground black pepper<o:p></o:p></span></div></div><div class="Pa21"><div style="text-align: left;"><span style="color: #211d1e; font-size: 11pt;">Several handfuls of salad greens, tossed with dressing of choice<o:p></o:p></span></div></div><div class="MsoNormal"><div style="text-align: left;"><br />
</div></div><div class="MsoNormal"><span style="color: #211d1e; font-family: 'Adobe Garamond Pro', serif;">1. In a large nonstick skillet, heat 1 teaspoon of the oil over moderate heat. Add the mushrooms, season lightly with salt, and cook just until soft, 3 to 4 minutes. With a slotted spoon, transfer the mushrooms to a sieve to drain. Add the spinach and 2 tablespoons of water to the skillet. Cover and cook until wilted, 1 to 2 minutes. Drain the spinach and season with salt and freshly grated nutmeg.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 11.05pt; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: #211d1e; font-family: 'Adobe Garamond Pro', serif;">2. Crack each egg into a small bowl. Lightly beat each egg with a fork (not a whisk), just enough to combine the yolk and the white well without incorporating any air bubbles, which might make the crepe dry out. Add 1 tablespoon of water to each bowl.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="line-height: 11.05pt; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: #211d1e; font-family: 'Adobe Garamond Pro', serif;">3. Warm the crepe pan for a few seconds over high heat. Add 1/2 teaspoon of the remaining oil and swirl to evenly coat the pan. Add 1 beaten egg, tilting the pan from side to side to evenly coat the bottom. Cook just until the egg is evenly set but still slightly liquid on top, about 1 minute. Remove the pan from the heat. Quickly spoon half the spinach, then half the mushrooms, herbs, and cheese in the center of the egg crepe to form a strip parallel to the pan’s handle. With a fork, carefully fold the crepe over the filling from each side. Tip the pan up against the edge of a warmed plate so that the crepe rolls out browned side up. Season with salt and pepper. Repeat with the remaining ingredients to make a second filled crepe. Serve immediately, with a green salad alongside.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 11.05pt; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-line-height-alt: 9.55pt; text-autospace: none;"><span style="color: #211d1e; font-family: 'Adobe Garamond Pro', serif;">VARIATIONS: Wilted Swiss chard and feta; wilted lamb’s lettuce and ricotta; salsa, cubed avocado, and grated cheese; morels in truffle cream with chives.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-line-height-alt: 9.55pt; text-autospace: none;"><br />
</div><div class="MsoNormal"><span style="color: #211d1e; font-family: 'Adobe Garamond Pro', serif;"><b><u>WINE SUGGESTION</u></b>: Our winemaker, Yves Gras, makes one of the “best dry whites of the Southern Rhône,” or so says wine expert Robert Parker. We agree, for his Sablet Blanc Le Fournas is crisp, chalky, elegant, and made for everyday drinking—perfect with this simple but sublime egg crepe.<o:p></o:p></span><br />
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<span style="color: #211d1e; font-family: 'Adobe Garamond Pro', serif;"><span class="Apple-style-span" style="color: #341473; font-family: Georgia, Times, serif; font-size: 11px; line-height: 17px;"><span style="color: #211d1e; font-family: Georgia, 'Times New Roman', serif;"><b><u>Click here to purchase:</u></b></span><span style="color: #211d1e; font-family: 'Adobe Garamond Pro', serif;"> </span></span></span><br />
<h1 class="parseasinTitle" style="font-weight: normal; margin-bottom: 0px; margin-top: 0px;"><span style="color: #211d1e; font-family: 'Adobe Garamond Pro', serif;"><span id="btAsinTitle"><span class="Apple-style-span" style="color: #274e13; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><a href="http://www.amazon.com/Salad-Meal-Healthy-Main-Dish-Salads/dp/006123883X" style="color: #000033; text-decoration: underline;">Salad as a Meal: Healthy Main-Dish Salads for Every Season</a> <span style="text-transform: capitalize;">[Hardcover]</span></span></span></span></h1></div>Shawniehttp://www.blogger.com/profile/18262143691424198772noreply@blogger.com1tag:blogger.com,1999:blog-4362976137592562134.post-61068768372863800342011-04-01T20:24:00.000-07:002011-04-27T15:39:28.955-07:00Fri On the Fourth Day of Salads...<div class="Pa17"><span style="color: #45812a; font-size: 22pt;"><span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif; font-size: small;">This recipe is edible art!! One of my fellow bloggers, Meg Zimbeck (a.k.a. Salad Eater), blogging from Paris, made this recipe, which turned out stunning. Click <a href="http://megzimbeck.com/2011/03/the-salad-eater/">here </a>to read what she has to say about the zucchini carpaccio and for the recipe. </span></span><br />
<span style="color: #45812a; font-size: 22pt;"><span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif; font-size: small;">Hillary from <a href="http://marchedimanche.typepad.com/marche-dimanche/2011/03/salad-as-a-meal-food-challenge-day-five.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+typepad%2FayFw+%28Marche+Dimanche%29">MarcheDimanche</a> made the same salad, but with a very different visual result. Also, she added a savory cannele to the dish- BONUS. Once again, Hillary creates an artisinal Salad as a Meal. I will not be making this recipe during the challenge, but sure will give it a try later this summer when the garden produces more zucchini than we know what to do with! </span></span><br />
<div style="text-align: center;"><span style="color: #45812a; font-size: 22pt;">Zucchini Carpaccio with Avocado, Pistachios & Pistachio Oil<o:p></o:p></span></div></div><div class="Pa18"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://megzimbeck.com/wp-content/uploads/2011/03/Zucchini-carpaccio.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="297" src="http://megzimbeck.com/wp-content/uploads/2011/03/Zucchini-carpaccio.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Meg Zimbeck. All rights reserved.</td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><i><span style="color: #211d1e; font-size: 11.5pt;">Neither my students nor I ever tire of this salad. It has all the qualities one looks for in a dish: crunch, smoothness, color, aroma. Serve it with Crispy Flatbread (page 260), Tortilla Chips (page 263), or toasted bread for added crunch. Don’t omit the fresh thyme here, for it plays an essential role in the color and aroma.</span></i><span style="color: #211d1e; font-size: 11.5pt;"><o:p></o:p></span></span></div><div align="right" class="Pa19" style="text-align: right;"><span style="color: #211d1e; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: 11pt;">4 SERVINGS<o:p></o:p></span></div><div align="right" class="Pa20" style="text-align: right;"><span style="color: #211d1e; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: 11pt;">EQUIPMENT: A SMALL JAR WITH A LID; A MANDOLINE OR A VERY SHARP CHEF’S KNIFE.<o:p></o:p></span></div><div class="Pa21"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="Pa21"><span style="color: #211d1e; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: 11pt;">1 tablespoon freshly squeezed lemon juice<o:p></o:p></span></div><div class="Pa21"><span style="color: #211d1e; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: 11pt;">1/4 teaspoon Lemon Zest Salt (page 306)<o:p></o:p></span></div><div class="Pa21"><span style="color: #211d1e; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: 11pt;">3 tablespoons best-quality pistachio oil (such as Leblanc) or extra-virgin olive oil<o:p></o:p></span></div><div class="Pa21"><span style="color: #211d1e; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: 11pt;">4 small, fresh zucchini (about 4 ounces each), rinsed and trimmed at both ends<o:p></o:p></span></div><div class="Pa21"><span style="color: #211d1e; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: 11pt;">1 large ripe avocado<o:p></o:p></span></div><div class="Pa21"><span style="color: #211d1e; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: 11pt;">1/2 cup salted pistachios<o:p></o:p></span></div><div class="Pa21"><span style="color: #211d1e; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: 11pt;">4 fresh lemon thyme sprigs, with flowers if possible<o:p></o:p></span></div><div class="Pa21"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><i><span style="color: #211d1e; font-size: 11pt;">Fleur de sel</span></i><span style="color: #211d1e; font-size: 11pt;"><o:p></o:p></span></span></div><div class="Pa25"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
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</span></div><div class="Pa25"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b><span style="color: #211d1e; font-size: 11pt;">1.</span></b><span style="color: #211d1e; font-size: 11pt;"> In the jar, combine the lemon juice and flavored salt. Cover with the lid and shake to blend. Add the oil and shake to blend.<o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b><span style="color: #211d1e;">2. </span></b><span style="color: #211d1e;">With the mandoline or chef’s knife, slice the zucchini lengthwise as thin as possible. Arrange the slices on a platter and pour the dressing over them. Tilt the platter back and forth to coat the slices evenly. Cover with plastic wrap and let marinate at room temperature for 30 minutes, so the zucchini absorbs the dressing and does not dry out.<o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b><span style="color: #211d1e;">3.</span></b><span style="color: #211d1e;"> Halve, pit, and peel the avocado, and cut it lengthwise into very thin slices. Carefully arrange the slices of marinated zucchini on individual salad plates, alternating with the avocado slices, slightly overlapping them. Sprinkle with the pistachio nuts. Garnish with the thyme sprigs and flowers and fleur de sel. Serve.<o:p></o:p></span></span></div><div class="MsoNormal"><span style="color: #211d1e; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal"><span style="color: #211d1e; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: black;"><b><span style="color: #211d1e;"><u>WINE SUGGESTION:</u></span></b></span> Favorite wine partners for avocado include a young Pinot Grigio, a crisp-style Chardonnay, and a fragrant, well-chilled Sauvignon Blanc.<b><o:p></o:p></b></span><br />
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<span style="color: #211d1e;"><span class="Apple-style-span" style="color: #341473; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: 11px; line-height: 17px;"><span style="color: #211d1e;"><b><u>Click here to purchase:</u></b></span><span style="color: #211d1e;"> </span></span></span><br />
<h1 class="parseasinTitle" style="font-weight: normal; margin-bottom: 0px; margin-top: 0px;"><span style="color: #211d1e;"><span id="btAsinTitle"><span class="Apple-style-span" style="color: #274e13; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: x-small;"><a href="http://www.amazon.com/Salad-Meal-Healthy-Main-Dish-Salads/dp/006123883X" style="color: #000033; text-decoration: underline;">Salad as a Meal: Healthy Main-Dish Salads for Every Season</a> <span style="text-transform: capitalize;">[Hardcover]</span></span></span></span></h1></div>Shawniehttp://www.blogger.com/profile/18262143691424198772noreply@blogger.com1tag:blogger.com,1999:blog-4362976137592562134.post-87685198168937574522011-03-30T20:10:00.000-07:002011-03-31T11:27:13.258-07:00Tartine by Patricia & Bread by Jacques<span class="Apple-style-span" style="color: #783f04; font-family: Georgia, 'Times New Roman', serif;"><b style="background-color: white;"> B</b><b style="background-color: white;">acon, Lettuce and Tomato Tartine </b></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLWkJowqgn44I_l8CTaDKKhtMhFZ4_9It5fTl82F68QEoCLR8p_UGBT8KdsIffLBMWy8axThjok2sU1Vv65eUauRXZa__rYtMNcXLeWDjhjYp-cKD6Q1VLbPLYY4hqS5XZ5plGw1CJIEFj/s1600/DSCN5649.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLWkJowqgn44I_l8CTaDKKhtMhFZ4_9It5fTl82F68QEoCLR8p_UGBT8KdsIffLBMWy8axThjok2sU1Vv65eUauRXZa__rYtMNcXLeWDjhjYp-cKD6Q1VLbPLYY4hqS5XZ5plGw1CJIEFj/s200/DSCN5649.JPG" width="200" /></a><span class="Apple-style-span" style="color: #783f04;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #783f04;">It was a B.L.T. kinda day, so I looked to </span></span></span><span class="Apple-style-span" style="color: #783f04;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #783f04;">Patricia Wells </span></span></span><span class="Apple-style-span" style="color: #783f04;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #783f04;">for a different take on this homey sandwich. T</span></span></span><span class="Apple-style-span" style="color: #783f04;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #783f04;">he Salad as a Meal cookbook </span></span></span><span class="Apple-style-span" style="color: #783f04;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #783f04;">includes a recipe for a BLT tartine, which is the Frenchy version of an open-faced sandwich. Yup- bacon, lettuce and tomato are definitely salad ingredients. In this case, the salad is served atop toasted bread with a light yogurt lemon dressing, rather than the traditional slathering of mayonnaise.</span></span></span><br />
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<div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha6QLeNna-kPwrFmoCjAWluQiRMwlZ6Y2OvZZZ07P0qIIVLXepBUvNw3hulqcccqAcHW5WJi5yVgC-IifjMLeAeq094RAe4bgpCnvwcAXTWbdLeNohuctGlZj2ecne2Enc9uKYqjDEkurK/s1600/Edible+Cols+Spring+2011.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha6QLeNna-kPwrFmoCjAWluQiRMwlZ6Y2OvZZZ07P0qIIVLXepBUvNw3hulqcccqAcHW5WJi5yVgC-IifjMLeAeq094RAe4bgpCnvwcAXTWbdLeNohuctGlZj2ecne2Enc9uKYqjDEkurK/s200/Edible+Cols+Spring+2011.jpg" width="150" /></a><span class="Apple-style-span" style="color: #783f04;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #783f04;">In lieu of buying bread, I decided </span></span><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #783f04;">to make this beyond-simple "Slow and Easy Bread in a Pot" using a </span></span><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #783f04;"> </span></span><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #783f04;">Jacques Pepin</span></span><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #783f04;"> recipe included in </span></span><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #783f04;">this issue of <a href="http://onlinedigeditions.com/publication/?i=62447">Edible Columbus</a> (Page 18-19. Sidebar: I wrote the article about Malabar Farm in this issue). The bread requires only 4 ingredients to be mixed directly into a non-stick pot, let rise and bake. Did I mention the slow and easy part? This recipe literally takes five minutes to make-- if you don't count the 16 hours of rising and one hour of cooking. </span></span><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #783f04;">Mix 2 1/4 cups of tepid water (90 degrees-ish) with 1 teaspoon of quick rise yeast and a tablespoon of salt into a non-stick pot, one able to withstand 425 degrees in the oven. </span></span></span><span class="Apple-style-span" style="color: #783f04;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #783f04;">I used a <a href="http://www.lecreuset.com/en-us/Products/Enameled-Cast-Iron/French-Ovens/Oval-French-Oven-3--qt/">3.5 quart Le Creuset Dutch oven.</a></span></span><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #783f04;"> </span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #783f04;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #783f04;"><br />
</span></span></span></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVu1K1knaDjhZmbbnXRuZcfKK5CWVa5phEPEdphx7ZzI-YzjV0_Xj2ZbMED_w6O2UsHZRIcOmfTk3BN08hdOQiOSjXUVyF9sFzFqfIZtMWEgK8cvwgqvTELyE47S6kK_1D93Yv0v-n_INp/s1600/DSCN5630.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVu1K1knaDjhZmbbnXRuZcfKK5CWVa5phEPEdphx7ZzI-YzjV0_Xj2ZbMED_w6O2UsHZRIcOmfTk3BN08hdOQiOSjXUVyF9sFzFqfIZtMWEgK8cvwgqvTELyE47S6kK_1D93Yv0v-n_INp/s200/DSCN5630.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinMebn49hL1faoyz5SgWtfX6oESctxRPPg9VF2gDI31PITX5atF0oHes04iVX6e48TVwKJfX0iQyE0vLVyHryusuJhmR6smkMuEG8P567lmlZsUdWuoU1zRgTadAGgUTfGo1mqQootaVYk/s1600/DSCN5632.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinMebn49hL1faoyz5SgWtfX6oESctxRPPg9VF2gDI31PITX5atF0oHes04iVX6e48TVwKJfX0iQyE0vLVyHryusuJhmR6smkMuEG8P567lmlZsUdWuoU1zRgTadAGgUTfGo1mqQootaVYk/s200/DSCN5632.JPG" width="200" /></a><span class="Apple-style-span" style="color: #783f04;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #783f04;"></span></span><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #783f04;">Blend 4 cups of flour into</span></span><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #783f04;"> the water until a sticky dough is formed. </span></span><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #783f04;">Cover and let the dough rise for an hour or so at room temperature. The dough should be bursting at the seams by this point. Scrape the dough off the lid/sides of pot, deflate the dough and reshape it into a ball. Place the lid back on the pot and pop it in the fridge for another 12-14 hours to finish proofing. I let it proof overnight. zzzzz..... </span></span><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #783f04;"> Seriously, that's it... when time came for baking, I deflated it once again and shaped it into a doughy ball filling the bottom of the pot about 3 inches deep. </span></span></span></div><span class="Apple-style-span" style="color: #783f04;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXjvMpD9NsNQWjZ_OxPvYFSzyIChxcDn-vC4VAWAErhXU1AsDckpCuTRkUoMCl6tP5pIGGlasvQe5kg70vUBPi2AAWwIC1zxICpRaaUGt2r0S6Ln7PfdabkNuirpm7uXEMN6W6D9wyLJNT/s1600/DSCN5634.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXjvMpD9NsNQWjZ_OxPvYFSzyIChxcDn-vC4VAWAErhXU1AsDckpCuTRkUoMCl6tP5pIGGlasvQe5kg70vUBPi2AAWwIC1zxICpRaaUGt2r0S6Ln7PfdabkNuirpm7uXEMN6W6D9wyLJNT/s320/DSCN5634.JPG" width="320" /></a></span><br />
<span class="Apple-style-span" style="color: #783f04;">Bake uncovered at 425 for about 45 minutes. I</span><span class="Apple-style-span" style="color: #783f04;">f it looks sufficiently brown, </span><span class="Apple-style-span" style="color: #783f04;">then loosely cover with foil and bake another 15 mins... </span><span class="Apple-style-span" style="color: #783f04;">VOILA... one hour & home made bread in a pot. Simple recipe with endless variations. Ended up with a huge two-pound loaf, so I sliced the bread bruschetta style to top with the BLT salad.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmAhRtHUawiSlCOBReHsLN_68cGhBoI9DuzqjjE091a-xHBM9z9hRiGfshNDEoX8xiqUmcJWNj1LGCRq2zs2gHlLw3xRohemcPo78Wdp6s0OS8Ke42uN7Gmhs2r8K3JyvKJjtVymEjaN3x/s1600/DSCN5642.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmAhRtHUawiSlCOBReHsLN_68cGhBoI9DuzqjjE091a-xHBM9z9hRiGfshNDEoX8xiqUmcJWNj1LGCRq2zs2gHlLw3xRohemcPo78Wdp6s0OS8Ke42uN7Gmhs2r8K3JyvKJjtVymEjaN3x/s320/DSCN5642.JPG" width="236" /></a><span class="Apple-style-span" style="color: #783f04;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #783f04;">From this point on, it took about 15 minutes to make the topping. Bacon. Check. Lettuce. Check. Tomatoes. Check (I tend to go light on the tomatoes for the husband's sake). In fact, I replaced the tomatoes in a smaller batch </span></span></span><span class="Apple-style-span" style="color: #783f04;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #783f04;">with cucumbers</span></span></span><span class="Apple-style-span" style="color: #783f04;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #783f04;">, which he really enjoyed. Reminded me of the crunchy (BLC) cucumber sandwiches I made while living in England. You can see from the picture, this isn't a full-sized open faced sandwich, but rather small appetizer-sized portions. They had all the flavor one expects from a BLT, but seemed substantially lighter because of the dressing. These were yummy enough we plan to serve BLT Tartines at our annual Kentucky Derby brunch next month. In fact, quite a few SAAM recipes will make it onto the menu... stay tuned.</span></span></span><br />
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<span class="Apple-style-span" style="color: #341473; font-family: Georgia, Times, serif; font-size: 10px; line-height: 16px;"><span style="color: #211d1e; font-family: Georgia, 'Times New Roman', serif;"><b><u>Click here to purchase:</u></b></span></span><span class="Apple-style-span" style="color: #341473; font-family: Georgia, Times, serif; font-size: 10px; line-height: 16px;"><span style="color: #211d1e; font-family: 'Adobe Garamond Pro', serif;"> </span></span><span class="Apple-style-span" style="color: #274e13; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><a href="http://www.amazon.com/Salad-Meal-Healthy-Main-Dish-Salads/dp/006123883X" style="color: #000033; text-decoration: underline;">Salad as a Meal: Healthy Main-Dish Salads for Every Season</a> <span style="text-transform: capitalize;">[Hardcover]</span></span><br />
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</span>Shawniehttp://www.blogger.com/profile/18262143691424198772noreply@blogger.com5tag:blogger.com,1999:blog-4362976137592562134.post-81785583133792222382011-03-29T18:34:00.000-07:002011-03-31T11:28:24.084-07:00Galette Redux<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis4RG8wjDiCmViBLxOj8kAZQgJni4x6485UualJjrar0_HfqhG7XeCnUsTht0wN3mrmzRak2-vwlJj2jeAe58_3yiT3qGAAKE1i88nSAh_XXd4XmF7SY3F_addyXzBvDN8_w3bePJzwX3H/s1600/DSCN5671.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis4RG8wjDiCmViBLxOj8kAZQgJni4x6485UualJjrar0_HfqhG7XeCnUsTht0wN3mrmzRak2-vwlJj2jeAe58_3yiT3qGAAKE1i88nSAh_XXd4XmF7SY3F_addyXzBvDN8_w3bePJzwX3H/s200/DSCN5671.JPG" width="200" /></a>Redemption! I resisted using Charlie Sheen's catch phrase "WINNING!" and, though I could care less about his bizarre behavior, I do think his cooking show video for "<a href="http://www.seriouseats.com/2011/03/video-charlie-sheen-cooking-show-winning-recipes.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+seriouseatsfeaturesvideos+%28Serious+Eats%29">Winning Recipes</a>" is hilarious. (His "hands are rated by Zagats, he makes salad and even speaks to 'the secret ingredient'.) I digress...<br />
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I have quite a ways to go in conquering the potato galette, yet we are one step closer. With the help of my hero(ine) Patricia Wells. ----><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSXZfS_nKKB6-NtTdFE5GYUvFAIysMOeEq0cjH80wPVJjLpedE0ES6a8teRY5GH0JcqWGi7JuvQnVWUPD2v_cXEVbLiF8bqxwJutj3fbdbsL3ibhs3x6oy_L5DWCXtruKpHi1kcWmBqe0z/s1600/DSCN5659.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSXZfS_nKKB6-NtTdFE5GYUvFAIysMOeEq0cjH80wPVJjLpedE0ES6a8teRY5GH0JcqWGi7JuvQnVWUPD2v_cXEVbLiF8bqxwJutj3fbdbsL3ibhs3x6oy_L5DWCXtruKpHi1kcWmBqe0z/s200/DSCN5659.JPG" width="148" /></a>KEY: Dry potatoes. This round, I had more time to let the towel absorb the moistness, so the potatoes dried out much better- as called for in the recipe. The potatoes were pressed into the towel a few times over the course of 40 mins., so that helped. Remember, there's that fine line between drying and becoming discolored. <br />
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Another difference: I used a four cheese blend rather than the grated Parmesan, so the cheese factor was oilier, but milder tasting. And I used dried Herbes de Provence, and only a pinch of fresh chives, which tend to add "wetness." So, there were several factors making Galettes.2 more successful that the first edition. Across the board, the appropriate cooking time made the biggest difference. The egg held together perfectly and didn't become rubbery, as when originally overcooked. <br />
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Loved tonight's galette. But there is still room for improvement...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYFLri7qbRKQaSMpHc8serqbDMfi1hImpIFwy18RWN-qsGUdG0uJvmTYJt2zhuXCRiNerwgqXaDYOiKfE5ILvVcmUt_9YIEelg1Nwp9-TW3TftgVoPpJdhunyzBJ6XUakhRhYCbzIMUh7S/s1600/DSCN5669.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYFLri7qbRKQaSMpHc8serqbDMfi1hImpIFwy18RWN-qsGUdG0uJvmTYJt2zhuXCRiNerwgqXaDYOiKfE5ILvVcmUt_9YIEelg1Nwp9-TW3TftgVoPpJdhunyzBJ6XUakhRhYCbzIMUh7S/s200/DSCN5669.JPG" width="200" /></a>Also, we used the Red Hot Salt (saved from the Rancho Salad) to season tonight's grilled veggies and steak. We will continue to use it on everything for a spicy little kick. I am now obsessed with infusing salts with all sorts of herbs. Such a simple way to spice up any meal.<br />
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Watch for Shawnie vs. Galette. Round 3.<br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: #211d1e; font-family: 'Adobe Garamond Pro', serif;"><span class="Apple-style-span" style="color: #341473; font-family: Georgia, Times, serif; font-size: 11px; line-height: 17px;"><span style="color: #211d1e; font-family: Georgia, 'Times New Roman', serif;"><b><u>Click here to purchase:</u></b></span><span style="color: #211d1e; font-family: 'Adobe Garamond Pro', serif;"> </span></span></span></div><h1 class="parseasinTitle" style="font-weight: normal; margin-bottom: 0px; margin-top: 0px;"><span style="color: #211d1e; font-family: 'Adobe Garamond Pro', serif;"><span id="btAsinTitle"><span class="Apple-style-span" style="color: #274e13; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><a href="http://www.amazon.com/Salad-Meal-Healthy-Main-Dish-Salads/dp/006123883X" style="color: #000033; text-decoration: underline;">Salad as a Meal: Healthy Main-Dish Salads for Every Season</a> <span style="text-transform: capitalize;">[Hardcover]</span></span></span></span></h1>Shawniehttp://www.blogger.com/profile/18262143691424198772noreply@blogger.com2tag:blogger.com,1999:blog-4362976137592562134.post-85292039188039087632011-03-29T16:14:00.000-07:002011-03-29T16:15:25.283-07:00On The Third Day of Salads...<div class="Pa17"><div style="text-align: left;"><span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">One of my fellow bloggers, Hillary Davis of MarcheDimanche made the <i>Crab Salad</i> recipe. </span><span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">Click <a href="http://marchedimanche.typepad.com/marche-dimanche/2011/03/salad-as-a-meal-food-challenge-day-one.html#tpe-action-posted-6a0133f2f2bd95970b014e86e6ca70970d">here </a>to read what Hillary had to say about this vibrant, springy (and extremely photogenic) salad. Shelby Kinnaird, our <a href="http://www.diabeticfoodie.com/2011/03/crab-salad-with-lime-and-avocado/">Diabetic Foodie</a> blogger made the same dish, which is a keeper in her book and again, she uses a few different ingredients, offering nutritional insight for the more dietary restricted.</span></div><div style="text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://marchedimanche.typepad.com/.a/6a0133f2f2bd95970b014e86c36527970d-pi" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: left;"><img border="0" height="294" src="http://marchedimanche.typepad.com/.a/6a0133f2f2bd95970b014e86c36527970d-pi" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Hillary Davis. All rights reserved.</td></tr>
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<div style="text-align: center;"><span style="color: #45812a;"><span class="Apple-style-span" style="font-size: large;">Crab Salad with Lime &Avocado</span></span></div><div style="text-align: center;"><span style="color: #45812a;"><span class="Apple-style-span" style="color: black;"><i><span style="color: #211d1e; font-size: 11.5pt;">I could easily sample this bright, flavorful salad once a week, and often do. It’s low in calories and fat and high in protein, just the right fit for someone who loves to exercise, as I do. It goes together in seconds, making it all that much easier to love. This salad as a meal is a good lesson in salad construction: toss each of the ingredients separately with the dressing so that all parts are evenly and lightly dressed. If the limes in your market are not top-rate and don’t have enough peel to make a good zest, opt for organic lemons. Serve this with a slice of toasted bread slathered with Guacamole Light (page 23).</span></i></span></span></div></div><div align="right" class="Pa19" style="text-align: right;"><span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif; font-size: 11pt;">4 SERVINGS<o:p></o:p></span></div><div align="right" class="Pa20" style="text-align: right;"><span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif; font-size: 11pt;">EQUIPMENT: 4 CHILLED LARGE DINNER PLATES<o:p></o:p></span></div><div class="Pa21"><br />
</div><div class="Pa21"><span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif; font-size: 11pt;">1 pound (2 cups) fresh cooked lump crabmeat<o:p></o:p></span></div><div class="Pa21"><span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif; font-size: 11pt;">Grated zest of 2 limes or lemons, preferably organic<o:p></o:p></span></div><div class="Pa21"><span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif; font-size: 11pt;">1/4 cup Creamy Lemon-Chive Dressing (page 326)<o:p></o:p></span></div><div class="Pa21"><span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif; font-size: 11pt;">Fine sea salt<o:p></o:p></span></div><div class="Pa21"><span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif; font-size: 11pt;">Coarse, freshly ground black pepper<o:p></o:p></span></div><div class="Pa21"><span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif; font-size: 11pt;">1 orange or red bell pepper, trimmed, seeds removed, and minced (1 scant cup)<o:p></o:p></span></div><div class="Pa21"><span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif; font-size: 11pt;">2 celery ribs, finely minced (about 2 cups)<o:p></o:p></span></div><div class="Pa21"><span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif; font-size: 11pt;">1/4 cup minced fresh cilantro, chervil, or parsley leaves<o:p></o:p></span></div><div class="Pa21"><span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif; font-size: 11pt;">1/4 teaspoon Red Hot Salt (page 307) or fine sea salt<o:p></o:p></span></div><div class="Pa21"><span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif; font-size: 11pt;">1 large ripe avocado, halved, pitted, peeled, and cut into very thin half-rounds<o:p></o:p></span></div><div class="Pa21"><span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif; font-size: 11pt;">4 thin slices sourdough bread, toasted, for serving (see page 270)<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="line-height: 11.05pt; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: #211d1e; font-family: 'Adobe Garamond Pro', serif;">1. In a large bowl, combine the crabmeat and citrus zest and toss with just enough dressing to lightly coat the crabmeat. Taste for seasoning. <o:p></o:p></span></div><div class="MsoNormal" style="line-height: 11.05pt; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: 11.05pt; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: #211d1e; font-family: 'Adobe Garamond Pro', serif;">2. In another bowl, combine the bell pepper, celery, cilantro, and Red Hot Salt and toss with just enough dressing to lightly coat the vegetables. Taste for seasoning. Combine the contents of the two bowls, mixing gently to blend.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 11.05pt; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="line-height: 11.05pt; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><span style="color: #211d1e; font-family: 'Adobe Garamond Pro', serif;">3. Mound the salad in the center of the dinner plates. Arrange the avocado slices around the salads. Serve with the toast.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 11.05pt; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;"><br />
</div><div class="MsoNormal"><span style="color: #211d1e; font-family: 'Adobe Garamond Pro', serif;"><b>WINE SUGGESTION:</b> The last time I prepared this salad we had it with a mineral-rich Riesling, the Domaine Ostertag Clos Mathis.<o:p></o:p></span><br />
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<span style="color: #211d1e; font-family: 'Adobe Garamond Pro', serif;"><span class="Apple-style-span" style="color: #341473; font-family: Georgia, Times, serif; font-size: 11px; line-height: 17px;"><span style="color: #211d1e; font-family: Georgia, 'Times New Roman', serif;"><b><u>Click here to purchase:</u></b></span><span style="color: #211d1e; font-family: 'Adobe Garamond Pro', serif;"> </span></span></span><br />
<h1 class="parseasinTitle" style="font-weight: normal; margin-bottom: 0px; margin-top: 0px;"><span style="color: #211d1e; font-family: 'Adobe Garamond Pro', serif;"><span id="btAsinTitle"><span class="Apple-style-span" style="color: #274e13; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><a href="http://www.amazon.com/Salad-Meal-Healthy-Main-Dish-Salads/dp/006123883X" style="color: #000033; text-decoration: underline;">Salad as a Meal: Healthy Main-Dish Salads for Every Season</a> <span style="text-transform: capitalize;">[Hardcover]</span></span></span></span></h1></div>Shawniehttp://www.blogger.com/profile/18262143691424198772noreply@blogger.com5tag:blogger.com,1999:blog-4362976137592562134.post-91547788789802875362011-03-28T07:46:00.000-07:002011-03-28T15:58:19.742-07:00The Salad Days: Rancho Salad with Avocado Salsa<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKVXwOGBR1YfgkEyzyB-F3cjQEWhyJJSKeUz6dHJc7PE8HI_7sJ_62seFtL76vTSFMr4Jleqg8fTB-tTE-9zXcSEWGj5VuiDraCabLYP4SuvuSEkPjMP9oeQxDzPEowOADwg5Tm7RCkns0/s1600/DSCN5620.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKVXwOGBR1YfgkEyzyB-F3cjQEWhyJJSKeUz6dHJc7PE8HI_7sJ_62seFtL76vTSFMr4Jleqg8fTB-tTE-9zXcSEWGj5VuiDraCabLYP4SuvuSEkPjMP9oeQxDzPEowOADwg5Tm7RCkns0/s320/DSCN5620.JPG" width="320" /></a><span class="Apple-style-span" style="color: #4c1130;">A few friends and I go to the gym and take yoga classes together then often go for lunch afterward. As of late, we find ourselves rallying around the massive salad bar at the local Market District. Discussing ways to be healthier, fitter, younger-feeling, and recently deciding what sort of "crops" to grow in our herb and vegetable gardens. </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQY3HYMs1JIi5ZsvFPRoxtnbJ8e6ho6fAK75iGh_xWNYdUH6VDe6PpJClrVi-nYyBXLmH39sFMYgQNiv-ULZz6NhTBblb8R_pI0jmcAcib_EJHkzbThosVQZ-CjHinqKP0dxiE_-LwYFke/s1600/DSCN5598.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="121" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQY3HYMs1JIi5ZsvFPRoxtnbJ8e6ho6fAK75iGh_xWNYdUH6VDe6PpJClrVi-nYyBXLmH39sFMYgQNiv-ULZz6NhTBblb8R_pI0jmcAcib_EJHkzbThosVQZ-CjHinqKP0dxiE_-LwYFke/s200/DSCN5598.JPG" width="200" /></a><span class="Apple-style-span" style="color: #4c1130;">As summer approaches, salad (and swimsuit) days are almost upon us... </span><span class="Apple-style-span" style="color: #4c1130;">This post is for all my salad-loving, fitness-junkie, health-nut friends who might want a light yet filling and satisfying meal after a good workout. You know who you are.</span><br />
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<div style="text-align: left;"></div><div><div style="-webkit-text-decorations-in-effect: none; color: #4c1130; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHAQIFyVtChaj53LWchKn_suacNgNJc94vM6eIJUZTZ0eJeVbyrGD7gmZ3zjHZcif4Mhlts9O8wQ89Y5mEcXF750Bk_NJEQVUZmGbgAL6D3s2k19WTgmK0osoMwRZHXilyc4E23QnjQqJd/s1600/DSCN5610.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHAQIFyVtChaj53LWchKn_suacNgNJc94vM6eIJUZTZ0eJeVbyrGD7gmZ3zjHZcif4Mhlts9O8wQ89Y5mEcXF750Bk_NJEQVUZmGbgAL6D3s2k19WTgmK0osoMwRZHXilyc4E23QnjQqJd/s200/DSCN5610.JPG" /></a><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #4c1130;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: #4c1130;">The </span><span class="Apple-style-span" style="color: #4c1130;"><i>Rancho Salad</i></span><span class="Apple-style-span" style="color: #4c1130;"> recipe caught my eye because Patricia refers to it as one of her favorite meals at her boot camp spa. Ahhh- boot camp. Makes me hungry. </span></span></span></span><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #4c1130;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #4c1130;">Especially, for something fresh like the Rancho Salad, which uses cottage cheese, something I always add to my salads when possible, along with cucumber, tomato, celery, avocado, and other frills. </span></span></span></span></div><div style="-webkit-text-decorations-in-effect: none; color: #4c1130; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0QXHFEblY3dVLXu9-ESeqKGpl-LU7UBYSmUBc4v-XOv6o3KHPo_vG-Xnmkbl4EYFjS0FXUBZVcWmNqb7hibfS8kfs2YpSOSoHd4Y9lqpj1egtRwwqciRB3JOqqZBxklOaXzGlJ0D-gF2l/s1600/DSCN5615.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0QXHFEblY3dVLXu9-ESeqKGpl-LU7UBYSmUBc4v-XOv6o3KHPo_vG-Xnmkbl4EYFjS0FXUBZVcWmNqb7hibfS8kfs2YpSOSoHd4Y9lqpj1egtRwwqciRB3JOqqZBxklOaXzGlJ0D-gF2l/s200/DSCN5615.JPG" width="200" /></a><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #4c1130;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #4c1130;"></span></span></span></span><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #4c1130;">As I was describing this recipe to one of my gym going gals, she commented, "What? No lettuce?"--- It was a good opportunity to explain Patricia Wells's philosophy behind the inclusion of dozens of salad recipes that don't involve leafy greens (as our American minds have come to define 'salad'). Simply put, Wells's concept of salad is a plate full of a few, fresh ingredients creating a healthy and fulfilling meal, </span></span><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #4c1130;">such as the <i>Rancho Salad</i></span></span><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #4c1130;">. Also i</span></span><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #4c1130;">ncluded in her definition are herbs, nuts and other "salady entities." Certain soups are considered liquid salad, while blended vegetable dips (like hummus) or heartier bits like falafel and vegetable fritters turn up as Mediterannean salads. G</span></span><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #4c1130;">reenery is not always required. </span></span><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #4c1130;"> Besides, who really wants to eat lettuce all the time? Not me! </span></span><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #4c1130;">I welcome her idea. </span></span></div><div style="-webkit-text-decorations-in-effect: none; color: #4c1130; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBA448mrtXdFTeRto5ClLk3Hh6MU7kCT7QSWrD3eMEykXZf2q-cQmxB2SNx4y7O1LI9qQhNdi02vq7a4-jBSKGU_PLxZQd-Qgk-d3GIuUmhnto34AxdeiJyx05qbCRwApJdmQD1irJ0Cpa/s1600/DSCN5617.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="135" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBA448mrtXdFTeRto5ClLk3Hh6MU7kCT7QSWrD3eMEykXZf2q-cQmxB2SNx4y7O1LI9qQhNdi02vq7a4-jBSKGU_PLxZQd-Qgk-d3GIuUmhnto34AxdeiJyx05qbCRwApJdmQD1irJ0Cpa/s200/DSCN5617.JPG" width="200" /></a><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #4c1130;"></span></span><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #4c1130;">Patricia also points out the vibrancy and freshness of salads make us feel healthy and youthful. She uses the French phrase, "les années de jeunesse" - literally translating to "the early (or youthful) years", but in this context meaning </span></span><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #4c1130;">"Salad Days." Salad Days</span></span><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #4c1130;"> </span></span><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #4c1130;">describe a frame of mind and connection to our youth that can be made by eating a light, fresh, healthy, refreshing salad as a meal. T</span></span><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #4c1130;">he Rancho Salad topped with Avacado Salsa is all of that. Fresh, crunchy, creamy, vibrant. Delicious with a kick of Red Hot Salt (which I plan to use on grilled corn this summer) and topped with Avocado Salsa (recipes for both are in the cookbook). But</span></span> most important... I didn't miss the lettuce!</div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVNWEXZiT2Y512Ws78KKXUUKPIEvKq-pHlEZy6_t5CzH4ozanqOLCzYFQ_i0vCmLx-1Z6lm1U4jmhzfEsXZNJqPU32KbOB3ysyHqfIrpWtb7hA4X4AugFLPF8MmKrLAaoUh2-5kfQeNx1d/s1600/DSCN5622.JPG" imageanchor="1" style="display: inline !important; margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVNWEXZiT2Y512Ws78KKXUUKPIEvKq-pHlEZy6_t5CzH4ozanqOLCzYFQ_i0vCmLx-1Z6lm1U4jmhzfEsXZNJqPU32KbOB3ysyHqfIrpWtb7hA4X4AugFLPF8MmKrLAaoUh2-5kfQeNx1d/s400/DSCN5622.JPG" width="400" /></a></div><span class="Apple-style-span" style="color: #4c1130;"><br />
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<div style="color: black; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #4c1130;"><span style="color: #211d1e; font-family: 'Adobe Garamond Pro', serif;"><span class="Apple-style-span" style="color: #341473; font-family: Georgia, Times, serif; font-size: 11px; line-height: 17px;"><span style="color: #211d1e; font-family: Georgia, 'Times New Roman', serif;"><b><u>Click here to purchase:</u></b></span><span style="color: #211d1e; font-family: 'Adobe Garamond Pro', serif;"> </span></span></span></span></div><h1 class="parseasinTitle" style="color: black; font-weight: normal; margin-bottom: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #4c1130;"><span style="color: #211d1e; font-family: 'Adobe Garamond Pro', serif;"><span id="btAsinTitle"><span class="Apple-style-span" style="color: #274e13; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><a href="http://www.amazon.com/Salad-Meal-Healthy-Main-Dish-Salads/dp/006123883X" style="color: #000033; text-decoration: underline;">Salad as a Meal: Healthy Main-Dish Salads for Every Season</a> <span style="text-transform: capitalize;">[Hardcover]</span></span></span></span></span></h1><br />
<span class="Apple-style-span" style="color: #4c1130;"> </span>Shawniehttp://www.blogger.com/profile/18262143691424198772noreply@blogger.com8tag:blogger.com,1999:blog-4362976137592562134.post-7856785125592652172011-03-26T11:35:00.000-07:002011-03-26T16:01:28.840-07:00Galette, My Love<span class="Apple-style-span" style="color: #660000;"></span><br />
<div><div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="color: #660000;"><b>Last night's recipe of choice:</b> <i>Braised Salmon, Potato and Parmasan Galettes; Spinach Salad</i></span></div><div><span class="Apple-style-span" style="color: #660000;"><br />
</span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipLLkrZqkIHcq25ZLzXFfjcMTlgP1BlpOXQ0HUvwiKKmeeA_naqALrdPlNAbrx2bRSrzUQ0hJss9Zib4qS2MFQCSXErGxQB2PcKXjWKpDxPMRpsZAN2L5ZhyfZg7lFuHbpi4rvA6yPuvLG/s1600/DSCN5590.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipLLkrZqkIHcq25ZLzXFfjcMTlgP1BlpOXQ0HUvwiKKmeeA_naqALrdPlNAbrx2bRSrzUQ0hJss9Zib4qS2MFQCSXErGxQB2PcKXjWKpDxPMRpsZAN2L5ZhyfZg7lFuHbpi4rvA6yPuvLG/s400/DSCN5590.JPG" width="400" /></a><span class="Apple-style-span" style="color: #660000;">Let me preface this post by saying we were REALLY hungry when deciding on dinner last night, so I merged two different recipes from the Salad as a Meal Cookbook. Well actually, three. This meal was all over the place, yet turned out delicious. </span><br />
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</span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuq6GaFoioQN_OE4VpEbB3zngN-sh7_vY1YuR0v1i86CShJO3DAK1PRgo-1wZLgQemh2rQB48t5DY3si9WNZgt7MVUjrQJvKfTlALROffpgp1Gq9CuVRE3NXoZbTpPhhpGLKZngdgvMEZ_/s1600/DSCN5577.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="139" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuq6GaFoioQN_OE4VpEbB3zngN-sh7_vY1YuR0v1i86CShJO3DAK1PRgo-1wZLgQemh2rQB48t5DY3si9WNZgt7MVUjrQJvKfTlALROffpgp1Gq9CuVRE3NXoZbTpPhhpGLKZngdgvMEZ_/s200/DSCN5577.JPG" width="200" /></a><span class="Apple-style-span" style="color: #660000;">I've had my eye on the <i>Salmon Gravlax with Potato Parmesan Galettes</i> and a simple cucumber salad from the moment I received the Salad as a Meal cookbook. My husband isn't a fan of raw fish, so we opted for the <i>Braised Salmon</i> from the preceeding recipe, the potato galette from the original recipe, and instead of the simple cucumber salad, I wanted to use up some of the leftover ingredients from a previous attempt at the bacon-wrapped goat-cheese- which by the way, turned out wonderful (I will eventually blog about that recipe). </span><span class="Apple-style-span" style="color: #660000;">The salmon, braised in white wine and herbs, turned out moist with a mild flavor- thoroughly enjoyed. Thankfully, the fish was not overcooked, which I have a tendency to do. Unfortunately, I saved the overcooking for the galettes. </span></div><div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsyNpTs2sHroUzTpbW72BUp6Fjmt8lPrGpDrf0Dz3YDvXjTrRwI8poz1WixKupb0lv1s3FURaVLVlhQIQJWQX2X4kV9FaDN3XBd_bVAx4noA5eHq15TeNnWJlYbxtBar6eSQJ5yNMw5i3d/s1600/DSCN5578.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsyNpTs2sHroUzTpbW72BUp6Fjmt8lPrGpDrf0Dz3YDvXjTrRwI8poz1WixKupb0lv1s3FURaVLVlhQIQJWQX2X4kV9FaDN3XBd_bVAx4noA5eHq15TeNnWJlYbxtBar6eSQJ5yNMw5i3d/s200/DSCN5578.JPG" width="200" /></a><span class="Apple-style-span" style="color: #660000;">"What's a galette?" you ask? Good question. While living in Nice, I'd eaten all sorts of various-shaped, savory-filled shells </span><span class="Apple-style-span" style="color: #660000;">referred to as galettes, including the popular buckwheat crepes</span><span class="Apple-style-span" style="color: #660000;">. A galette is simply a free form cake/ shell/ crepe/ tart with 'stuff' in it. Not fussy in form (or in definition). Let's just say I've eaten plenty of galettes, but have never made one like this. I was rather curious about the recipe, but did not fret and remained ever-trusting of Patricia Wells's guidance and fabulous descriptions of "how to." I jumped right in shredding and blending and packing my potato mixture into what looked like hamburger patties. Unsure of how it would all pan out, they cooked beautifully! ...and kept cooking, and cooking, and cooking. My distraction with part three of dinner (the spinach salad) resulted in a rather tough galette. The recipe calls for 3 minutes cooking per side. Next time, I shall obey. </span><br />
<span class="Apple-style-span" style="color: #660000;"><br />
</span></div><div><span class="Apple-style-span" style="color: #660000;">Note to self: Stick with merging two recipes. Not three. Or at least remove galettes from heat.</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ-xOshVcQ3xo1vearg-h8fl0GJke_z9lXInOIjpIIJSpTFIcdFKd0-vjq26OQAF-8CMKuDaNP8dhloD9xmIGvZsVbsk2X-eHcZI0MoX-7w9duDTOMW3ZmIy4PfhmhBEZHWYWtqcACvX-W/s1600/DSCN5584.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ-xOshVcQ3xo1vearg-h8fl0GJke_z9lXInOIjpIIJSpTFIcdFKd0-vjq26OQAF-8CMKuDaNP8dhloD9xmIGvZsVbsk2X-eHcZI0MoX-7w9duDTOMW3ZmIy4PfhmhBEZHWYWtqcACvX-W/s320/DSCN5584.JPG" width="320" /></a></div><span class="Apple-style-span" style="color: #660000;">Oh well. They were edible. The problem here was the pilot and not the plane, but that's not to say we didn't eat every last bite. I LOVE this recipe and am giddy to try it again this weekend. For some reason,</span><span class="Apple-style-span" style="color: #660000;"> my mind is</span><span class="Apple-style-span" style="color: #660000;"> associating this particular potato galette with breakfast; </span><span class="Apple-style-span" style="color: #660000;">serving it at brunch with a selections of meats and fruit. It's way thicker than a potato pancake and denser than a quiche. Also, I envision variations on the cheese and herbs used in the recipe. I have a feeling this is going to become a standard at Chez Foy.</span></div><div><span class="Apple-style-span" style="color: #660000;"><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEM_j8jcLuoImFCfhJYvyLiOIsk-jVhQtMD0tIpCZ8bqjPhvvypCIcPJ0SHebCN08EDOWXp0ygTo9aT-HThZou_2NpVlD5612RX7AKRd0vDScA26825jOYYeLLHq6MN1R8IyTOFQuQGb85/s1600/DSCN5574.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEM_j8jcLuoImFCfhJYvyLiOIsk-jVhQtMD0tIpCZ8bqjPhvvypCIcPJ0SHebCN08EDOWXp0ygTo9aT-HThZou_2NpVlD5612RX7AKRd0vDScA26825jOYYeLLHq6MN1R8IyTOFQuQGb85/s200/DSCN5574.JPG" width="200" /></a><span class="Apple-style-span" style="color: #660000;">As will the third part of our meal-- yes a THIRD salad recipe made it onto the plate. However, it was a loose interpretation of Patricia's Bacon-Wrapped Goat Cheese recipe. I wish we had dandelion greens left over from the first round of making this salad, but they wilted and the store was fresh out. We are very lucky to have a Giant Eagle Market District a mile away with decent produce this time of year. Opting for a spinach replacement (as the recipe permits), I threw the ingredients together into a free form salad, rather than meticulously recreating the original recipe. It was a different kind of yummy! There's just something about goat cheese and bacon....</span></div><div><span class="Apple-style-span" style="color: #660000;"><br />
</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT35LdTQRu-OtSYeXTZgVPpdVY5-S1u-LTXO7Pt67MKizegu2_NV3kNoCNgQQPFykEu3Jmz7SC98ZCbjo8I_OFlNM9cMVu1-49ZJIcrLCrWXrDumTtmtwi_7v0dQV-JwLvpfV-Vi6mfMV3/s1600/DSCN5587.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT35LdTQRu-OtSYeXTZgVPpdVY5-S1u-LTXO7Pt67MKizegu2_NV3kNoCNgQQPFykEu3Jmz7SC98ZCbjo8I_OFlNM9cMVu1-49ZJIcrLCrWXrDumTtmtwi_7v0dQV-JwLvpfV-Vi6mfMV3/s320/DSCN5587.JPG" width="320" /></a></div><span class="Apple-style-span" style="color: #660000;"></span><br />
<span class="Apple-style-span" style="color: #660000;">This dinner was a friendly reminder about portion control and that the cookbook's recipes are truly well balanced and proportioned for four (or in my case, 2 people). So, let's do the math...</span></div><div><span class="Apple-style-span" style="color: #660000;"><br />
</span></div><div><span class="Apple-style-span" style="color: #660000;"> 2 portions of 1 recipe</span><br />
<span class="Apple-style-span" style="color: #660000;">+ 2 portions of another </span><br />
<span class="Apple-style-span" style="color: #660000;">+ 2 portions of another </span><br />
<span class="Apple-style-span" style="color: #660000;">+ a few slices of sourdough bread</span><br />
<span class="Apple-style-span" style="color: #660000;">= </span><span class="Apple-style-span" style="color: #660000;">an extra trip to the gym. </span></div><div><span class="Apple-style-span" style="color: #660000;"><br />
</span></div><div><span class="Apple-style-span" style="color: #660000;">While laying exhausted, flat on my back at the end of this morning's yoga class... eyes closed... listening to the hum of the heater... the yogi instructed us to clear our minds. In all the calmness and serenity, all I could think about was Patricia's Rancho Salad... NEXT UP! </span></div><div><div><span class="Apple-style-span" style="color: #660000;"><br />
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<div style="color: black; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #660000;"><span style="color: #211d1e; font-family: 'Adobe Garamond Pro', serif;"><span class="Apple-style-span" style="color: #341473; font-family: Georgia, Times, serif; font-size: 11px; line-height: 17px;"><span style="color: #211d1e; font-family: Georgia, 'Times New Roman', serif;"><b><u>Click here to purchase:</u></b></span><span style="color: #211d1e; font-family: 'Adobe Garamond Pro', serif;"> </span></span></span></span></div><h1 class="parseasinTitle" style="color: black; font-weight: normal; margin-bottom: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #660000;"><span style="color: #211d1e; font-family: 'Adobe Garamond Pro', serif;"><span id="btAsinTitle"><span class="Apple-style-span" style="color: #274e13; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><a href="http://www.amazon.com/Salad-Meal-Healthy-Main-Dish-Salads/dp/006123883X" style="color: #000033; text-decoration: underline;">Salad as a Meal: Healthy Main-Dish Salads for Every Season</a> <span style="text-transform: capitalize;">[Hardcover]</span></span></span></span></span></h1><span class="Apple-style-span" style="color: #660000;"> </span></div></div>Shawniehttp://www.blogger.com/profile/18262143691424198772noreply@blogger.com10tag:blogger.com,1999:blog-4362976137592562134.post-81623255428866369832011-03-24T12:54:00.000-07:002011-03-24T12:57:17.479-07:00On The Second Day of Salads....<div class="Pa17"><span style="color: #45812a; font-size: 22pt;"><span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif; font-size: small;">On the days when I am not blogging about making a meal, I will post recipes from the cookbook. Ten in total. I challenge you to make one and post comments to my blog or FB page. These are just a small sampling of the more than 100 recipes developed by Patricia Wells at her home in Provence. Enjoy! </span></span><br />
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</span></div><div style="text-align: center;"><span style="color: #45812a; font-size: 22pt;">Chilled Evergreen Tomato Velouté<o:p></o:p></span></div></div><div class="Pa18"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgpyHNwbD27_2kbz63vjdRqNdy2P4RCRu0WwImrgPyxE7vxOm8YnDoOG5J6skg78qJYUvl2TNM-KQqPRA45nAT9xV-JYLHdSP9SQGRDDlRkHaERZ32PRgOrCt7pvcSpgzUHiK2GUDJmmRY/s1600/Chilled+Evergreen+Tomato+Velout%25C3%25A9.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgpyHNwbD27_2kbz63vjdRqNdy2P4RCRu0WwImrgPyxE7vxOm8YnDoOG5J6skg78qJYUvl2TNM-KQqPRA45nAT9xV-JYLHdSP9SQGRDDlRkHaERZ32PRgOrCt7pvcSpgzUHiK2GUDJmmRY/s320/Chilled+Evergreen+Tomato+Velout%25C3%25A9.JPG" width="212" /></a><i><span style="color: #211d1e; font-size: 11.5pt;">This quick and sublime summer soup is a picture postcard of my August garden in Provence. I grow two varieties of green tomatoes, Green Zebra and Evergreen. Each year I taste them side by side, and I still cannot decide which I like better. Green Zebra, yellowish green with yellow and white stripes, is sweet and tangy at the same time, while Evergreen (also known as Emerald Evergreen) is indeed emerald-colored, and along with tang and sweetness is a bit creamy as well. Of course this soup can also be made with red, orange, or yellow varieties. The gentle sweetness of the vanilla bean loves the company of tomatoes. Don’t be afraid to let the mixture blend for a full 3 minutes, to create a thick emulsion. And use the best olive oil you can find, for the rich elegance of the oil really shines here.</span></i><span style="color: #211d1e; font-size: 11.5pt;"><o:p></o:p></span></div><div class="Pa21"><span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif; font-size: 11pt;"><br />
</span></div><div class="Pa21"><span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif; font-size: 11pt;">12 SERVINGS<o:p></o:p></span></div><div class="Pa21"><span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif; font-size: 11pt;">EQUIPMENT: A BLENDER OR A FOOD PROCESSOR; 12 CHILLED GLASSES.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="Pa21"><span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif; font-size: 11pt;">1 plump, moist vanilla bean<o:p></o:p></span></div><div class="Pa21"><span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif; font-size: 11pt;">2 pounds ripe Evergreen or Green Zebra tomatoes, cored and quartered (do not peel)<o:p></o:p></span></div><div class="Pa21"><span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif; font-size: 11pt;">1/3 cup extra-virgin olive oil<o:p></o:p></span></div><div class="Pa21"><span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif; font-size: 11pt;">1 teaspoon fine sea salt<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="Pa21"><b><span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif; font-size: 11pt;">1. </span></b><span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif; font-size: 11pt;">Flatten the vanilla bean and cut it in half lengthwise. With a small spoon, scrape out the seeds. (Reserve the pod for another use. I dry the pods and bury them in a large glass jar of sugar to flavor it.)<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="Pa21"><b><span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif; font-size: 11pt;">2. </span></b><span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif; font-size: 11pt;">Combine all the ingredients in a blender or a food processor. Add 1/3 cup water and blend for a full 3 minutes, to create a thick emulsion. Serve very cold in glasses. (Store in an airtight container in the refrigerator for up to 3 days. Reblend at serving time.)<o:p></o:p></span><br />
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<span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif; font-size: 11pt;"><span class="Apple-style-span" style="color: #341473; font-family: Georgia, Times, serif; font-size: 11px; line-height: 17px;"><span style="color: #211d1e; font-family: Georgia, 'Times New Roman', serif;"><b><u>Click here to purchase:</u></b></span><span style="color: #211d1e; font-family: 'Adobe Garamond Pro', serif;"> </span></span></span><br />
<h1 class="parseasinTitle" style="font-weight: normal; margin-bottom: 0px; margin-top: 0px;"><span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif; font-size: 11pt;"><span id="btAsinTitle"><span class="Apple-style-span" style="color: #274e13; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><a href="http://www.amazon.com/Salad-Meal-Healthy-Main-Dish-Salads/dp/006123883X" style="color: #000033; text-decoration: underline;">Salad as a Meal: Healthy Main-Dish Salads for Every Season</a> <span style="text-transform: capitalize;">[Hardcover]</span></span></span></span></h1></div>Shawniehttp://www.blogger.com/profile/18262143691424198772noreply@blogger.com7tag:blogger.com,1999:blog-4362976137592562134.post-26145948377812653052011-03-23T12:27:00.000-07:002011-03-23T20:46:06.380-07:00Eye-catching colors: Vietnamese Chicken and Green Papaya Salad<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #660000; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"></span><br />
<div style="text-align: right;"><span class="Apple-style-span" style="color: #660000; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"></span><br />
<div style="text-align: left;"><span class="Apple-style-span" style="color: #660000; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGDD3zQ7Z7R7uqCes2vZ5DiOfr0G0B-xIYQBYlkhI8OOw5_Bcv1V4EuKyFhWiCytKBjWX3Af3rwHSkTWika6jbzhwBvIwZnCOwp9q5xJ3z6Kzixu8HuLaDQfNUe_Z0hP2jq57WnS862VGd/s1600/DSCN5539.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><img border="0" height="147" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGDD3zQ7Z7R7uqCes2vZ5DiOfr0G0B-xIYQBYlkhI8OOw5_Bcv1V4EuKyFhWiCytKBjWX3Af3rwHSkTWika6jbzhwBvIwZnCOwp9q5xJ3z6Kzixu8HuLaDQfNUe_Z0hP2jq57WnS862VGd/s200/DSCN5539.JPG" width="200" /></a><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: small;"><span class="Apple-style-span" style="color: #660000; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">My approach to reading a cookbook for the first time is to just flip through to see what catches my eye. No brainer here. The <i>Vietnamese Chicken and Green Papaya Salad </i>was 'THE one.' The colors were eye-catchingly vibrant. </span></span><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: small;"><span class="Apple-style-span" style="color: #660000; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">Not to mention, my personal cooking style often nods toward Asia. </span></span><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: small;"><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: small;"> </span></span><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: small;"><span class="Apple-style-span" style="color: #660000; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">This leads to a sidebar comment on the book's beautiful images. The photographer, Jeff Kauck used natural light when possible and the salads were arranged on handmade Provençal pottery. Not every recipe is illustrated, but I appreciate the freedom to construct a dish as I envision it to look. But this recipe was not one of them. I hoped my </span></span><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: small;"><span class="Apple-style-span" style="color: #660000; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">Vietnamese Chicken</span></span><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: small;"><span class="Apple-style-span" style="color: #660000; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"> would turn out exactly like the photo... a pile of shredded yumminess that one can almost taste just from the picture. Given an unfortunate forced substitution of a few ingredients, I hoped for at least a close resemblance. </span></span></span></div></div><br />
</div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmuMRQPqLq_sTjG8ERrHq2gcvLBJBUg8i3iOfCnCfB889ECt7OZctlAxVG4STw5oIMQ0f8EqymyxwUnUucRPDlUeHU9LCMaDYXEbWi-Ml8AwZ2Yv3krtrdjPF5Nz4nTEJaw7mwre0U4vb2/s1600/DSCN5542.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmuMRQPqLq_sTjG8ERrHq2gcvLBJBUg8i3iOfCnCfB889ECt7OZctlAxVG4STw5oIMQ0f8EqymyxwUnUucRPDlUeHU9LCMaDYXEbWi-Ml8AwZ2Yv3krtrdjPF5Nz4nTEJaw7mwre0U4vb2/s200/DSCN5542.JPG" width="200" /></a></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #660000; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">It's been a while since I've cooked with papaya, but I adore the juicy melon flavor it lends to meat. I could find neither a green papaya (which lacks the carotene that those with orange flesh have) nor the specified peppers. Hell-bent on making this recipe, I purchased a regular papaya and hot little fresno peppers. Just decided to go for it, knowing these two different ingredients will produce different results. Eating half of the papaya while prepping the other half, I realized the salad is going to be a CINCH to make. The base of the salad consists of four ingredients, mixed with a light fish sauce and a couple toppings. Easy peasy! </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi79ksiRfH5Ea0byeU5sO4uEEuaUhBvCqlDpBdUCPklnvK5i6Kx1vn7Uwc05T9MsDhnY6LSF9m-1r1TH33fZd7XU0Xyp3K0hWU_jeLQGUBW7IXIkKa9fF9b6H46ztSTYM39a7OiRT5cB8Oe/s1600/DSCN5543.JPG" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi79ksiRfH5Ea0byeU5sO4uEEuaUhBvCqlDpBdUCPklnvK5i6Kx1vn7Uwc05T9MsDhnY6LSF9m-1r1TH33fZd7XU0Xyp3K0hWU_jeLQGUBW7IXIkKa9fF9b6H46ztSTYM39a7OiRT5cB8Oe/s200/DSCN5543.JPG" width="200" /></a><span class="Apple-style-span" style="color: #660000; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">The most daunting aspect of this recipe? Having to consider digging out my food processor just to crush peanuts. Then it dawned on me... My brother-in-law included a Slap Chop as part of a playful gift bag for my birthday. If you've never seen the <a href="http://www.youtube.com/watch?v=UWRyj5cHIQA">"Slap Chop Rap" </a>(click here!), it's a laugh. And as Slap Chop Vince says, "You're gonna love my nuts!" </span><span class="Apple-style-span" style="color: #660000; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">So, I slapped my worries away and 30 seconds later had a bowl full of chopped peanuts. My husband jumped in on the action, helping with some of the prep. Overall, the recipe took about 30 minutes from start to finish. (That included cooking the chicken and a few wine breaks). </span><br />
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<div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEjLxV5jceUWD8BJgQU0MB-mcS4vxdq582b8G0XRzvp6LtOFKv6fxm2fHyASibVze9GUjpirdxiMqviXqA7egbL9Tz_K8dPhdUA0sA5ZCx4HCkfjNRSUhhJzoVQKb-ucwkHMP1CblW7sUS/s1600/DSCN5550.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEjLxV5jceUWD8BJgQU0MB-mcS4vxdq582b8G0XRzvp6LtOFKv6fxm2fHyASibVze9GUjpirdxiMqviXqA7egbL9Tz_K8dPhdUA0sA5ZCx4HCkfjNRSUhhJzoVQKb-ucwkHMP1CblW7sUS/s200/DSCN5550.JPG" width="200" /></a><span class="Apple-style-span" style="color: #660000; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: small;"><span class="Apple-style-span" style="color: #660000; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">The colors drew me in, but the traditional flavor combination will keep me coming back to this recipe. Maybe even use the proper ingredients. Green papaya chicken is a staple of Thai (and <span class="Apple-style-span" style="color: #660000; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">Laotian</span><span class="Apple-style-span" style="color: #660000; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">) </span><span class="Apple-style-span" style="color: #660000; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">cuisine. Some might even consider it their national dish, which is sold everywhere from restaurants to food carts. Given the </span></span></span><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: small;"><span class="Apple-style-span" style="color: #660000; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">French </span></span><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: small;"><span class="Apple-style-span" style="color: #660000; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">colonial </span></span><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: small;"><span class="Apple-style-span" style="color: #660000; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">Indochine connection, it's not surprising a Vietnamese salad turns up in the cookbook. Americans might just be discovering Vietnamese cuisine, but the food of 'Nam has been long appreciated in France. So of course, we followed the meal with a lovely cup of French roast coffee.</span></span></span></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-5z9wSbOve6RdocrN2JaoY6Aax0qWcd0JxnleLV2FvCK2ptTSpCLy5fJezifHW0BJuAJTJI-XOWUAmkj2r95o46pcPzY4us8FsTjgW7uJIrqzs04A9Q0H2BeGuPRdmj96_Kx7b5Aunaqu/s1600/DSCN5554.JPG" imageanchor="1" style="display: inline !important; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-5z9wSbOve6RdocrN2JaoY6Aax0qWcd0JxnleLV2FvCK2ptTSpCLy5fJezifHW0BJuAJTJI-XOWUAmkj2r95o46pcPzY4us8FsTjgW7uJIrqzs04A9Q0H2BeGuPRdmj96_Kx7b5Aunaqu/s400/DSCN5554.JPG" width="400" /></a></div><div style="text-align: left;"><br />
<div style="color: #660000; font-family: Georgia, 'Times New Roman', serif; font-size: small; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia5VKJNAjgqCQg48eyCqYmatv2Gy3YactuKhfKzD-PRNYnRDIkWaWVtsGAJxevTtNaia7I0M4-RHQ1s4QvoK3XGmnp_w95u4hOYxegjbHpgMpmZWa-yUuRKhM4wlN5aTjeb_T1FQeWjzBz/s1600/DSCN5564.JPG" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em; text-align: justify;"><img border="0" height="146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia5VKJNAjgqCQg48eyCqYmatv2Gy3YactuKhfKzD-PRNYnRDIkWaWVtsGAJxevTtNaia7I0M4-RHQ1s4QvoK3XGmnp_w95u4hOYxegjbHpgMpmZWa-yUuRKhM4wlN5aTjeb_T1FQeWjzBz/s200/DSCN5564.JPG" width="200" /></a><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: small;"><span class="Apple-style-span" style="color: #660000; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">Bean sprouts are to Vietnamese salads what lettuce is to American. If you've never used bean sprouts as your salad base, try it. They are more substantial than they look and even though they are very juicy, sprouts also have a slight crunch. That's what the sprouts bring to the </span></span><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: small;"><span class="Apple-style-span" style="color: #660000; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i> Chicken and Green Papaya Salad.</i> A crunch. The (albeit wrong) papaya brings sweetness and the cilantro... well... cilantro makes everything better. That's about it. Mix it up and plate. Throw in a little dipping sauce and nutty topping. Voila! </span></span><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: small;"><span class="Apple-style-span" style="color: #660000; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">This Salad as a Meal is my favorite yet.</span></span><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: small;"> </span></div><div style="color: #660000; font-family: Georgia, 'Times New Roman', serif; font-size: small; text-align: justify;"><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: small;"><br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: #211d1e; font-family: 'Adobe Garamond Pro', serif;"><span class="Apple-style-span" style="color: #341473; font-family: Georgia, Times, serif; font-size: 11px; line-height: 17px;"><span style="color: #211d1e; font-family: Georgia, 'Times New Roman', serif;"><b><u>Click here to purchase:</u></b></span><span style="color: #211d1e; font-family: 'Adobe Garamond Pro', serif;"> </span></span></span></div><h1 class="parseasinTitle" style="font-weight: normal; margin-bottom: 0px; margin-top: 0px;"><span style="color: #211d1e; font-family: 'Adobe Garamond Pro', serif;"><span id="btAsinTitle"><span class="Apple-style-span" style="color: #274e13; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><a href="http://www.amazon.com/Salad-Meal-Healthy-Main-Dish-Salads/dp/006123883X" style="color: #000033; text-decoration: underline;">Salad as a Meal: Healthy Main-Dish Salads for Every Season</a> <span style="text-transform: capitalize;">[Hardcover]</span></span></span></span></h1></div></div>Shawniehttp://www.blogger.com/profile/18262143691424198772noreply@blogger.com4tag:blogger.com,1999:blog-4362976137592562134.post-89654513705175813332011-03-23T06:56:00.000-07:002011-03-30T20:19:00.846-07:00On The First Day of Salads...<span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">Myself and eight other bloggers are undertaking the <a href="http://www.patriciawells.com/books/salad-as-a-meal-by-patricia-wells">Salad as a Meal </a>cookbook challenge to make three recipes a week for a month, then blog about them. On the days when I am not blogging about making a meal, I will post recipes from the cookbook. Ten in total. I challenge you to make one and post comments to my blog or FB page. These are just a small sampling of the more than 100 recipes developed by Patricia Wells at her home in Provence. Enjoy! </span><br />
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<span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">My fellow blogger, Hillary Davis made a beautiful interpretation of Patricia's salad. Who says Cobb Salads are boring? Check out Hillary's NOT boring <a href="http://marchedimanche.typepad.com/marche-dimanche/2011/03/salad-as-a-meal-food-challenge-day-four.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+typepad%2FayFw+%28Marche+Dimanche%29">Cobb</a>. Our Diabetic Foodie also mustered up her own version of the cobb salad recipe in a very aesthetic way. Read what Shelby <a href="http://www.diabeticfoodie.com/2011/03/cobb-salad-iceberg-tomato-avocado-bacon-and-blue-cheese/">wrote</a>.</span><br />
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<span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: black; font-family: verdana, arial, helvetica, sans-serif; font-size: 11px;"></span></span><br />
<h1 class="parseasinTitle" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 1.7em; font-weight: normal; margin-bottom: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #45812a; font-family: 'Times New Roman'; font-size: 28px;">My (Patricia's) Cobb Salad: Iceberg, Tomato, Avocado, Bacon & Blue Cheese </span></span></h1><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://marchedimanche.typepad.com/.a/6a0133f2f2bd95970b014e5ffe37ff970c-pi" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="295" src="http://marchedimanche.typepad.com/.a/6a0133f2f2bd95970b014e5ffe37ff970c-pi" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: Hillary Davis. All rights reserved.</td></tr>
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<div><div><div class="Pa18"><i><span style="color: #211d1e; font-size: 11.5pt;">Robert H. Cobb, owner of the Brown Derby restaurant in Hollywood, is said to have invented this salad in the 1930s as a late-night snack for himself. No wonder it has remained an American classic. With the crunch of the iceberg and onions, the soft richness of the avocado, the saltiness of the bacon, the sweetness of the tomato, and the bite of the blue cheese, this salad has it all! And it is beautiful to boot.<o:p></o:p></span></i></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="color: #211d1e; font-family: 'Garamond Premr Pro', serif;">4 SERVINGS<o:p></o:p></span></b></div><div class="Pa21"><span style="color: #211d1e; font-size: 11pt;">2 1/2 ounces smoked bacon, rind removed, cut into matchsticks (3/4 cup)<o:p></o:p></span></div><div class="Pa21"><span style="color: #211d1e; font-size: 11pt;">1 head iceberg lettuce, chopped (4 cups)<o:p></o:p></span></div><div class="Pa21"><span style="color: #211d1e; font-size: 11pt;">2 ripe heirloom tomatoes, cored, peeled, seeded, and chopped<o:p></o:p></span></div><div class="Pa21"><span style="color: #211d1e; font-size: 11pt;">1 large ripe avocado, halved, pitted, peeled, and cubed<o:p></o:p></span></div><div class="Pa21"><span style="color: #211d1e; font-size: 11pt;">4 ounces chilled blue cheese (preferably Roquefort), crumbled (1 cup)<o:p></o:p></span></div><div class="Pa21"><span style="color: #211d1e; font-size: 11pt;">4 small spring onions or scallions, white part only, trimmed, peeled, and cut into thin rounds<o:p></o:p></span></div><div class="Pa21"><span style="color: #211d1e; font-size: 11pt;">Yogurt and Lemon Dressing (page 331)<o:p></o:p></span></div><div class="Pa21"><span style="color: #211d1e; font-size: 11pt;">Coarse, freshly ground black pepper<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="Pa25"><b style="mso-bidi-font-weight: normal;"><span style="color: #211d1e; font-family: 'Adobe Garamond Pro', serif; font-size: 11pt;">1.</span></b><span style="color: #211d1e; font-family: 'Adobe Garamond Pro', serif; font-size: 11pt;">In a large, dry skillet, brown the bacon over moderate heat until crisp and golden, about 5 minutes. With a slotted spoon, transfer the bacon to several layers of paper towels to absorb the fat. Blot the top of the bacon with several layers of paper towels to absorb any additional fat. Set aside.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="Pa23"><b><span style="color: #211d1e; font-family: 'Adobe Garamond Pro', serif; font-size: 11pt;">2. </span></b><span style="color: #211d1e; font-family: 'Adobe Garamond Pro', serif; font-size: 11pt;">In a large, shallow bowl, combine the bacon, lettuce, tomatoes, avocado, cheese, and spring onions. Toss with just enough dressing to lightly and evenly coat the ingredients. Season generously with pepper, and serve.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="color: #211d1e; font-family: 'Adobe Garamond Pro', serif;"><u>WINE SUGGESTION:</u> </span></b><span style="color: #211d1e; font-family: 'Adobe Garamond Pro', serif;">This is a special salad, one that seems to hit the spot with all my guests, so let’s open a nice, special bottle of smoky-style Alsatian Riesling from the house of Léon Beyer, Trimbach, or Hugel. Neither you nor your guests will be disappointed.<o:p></o:p></span><br />
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<span style="color: #211d1e; font-family: Georgia, 'Times New Roman', serif;"><b><u>Click here to purchase:</u></b></span><span style="color: #211d1e; font-family: 'Adobe Garamond Pro', serif;"> </span><br />
<h1 class="parseasinTitle" style="font-weight: normal; margin-bottom: 0px; margin-top: 0px;"><span id="btAsinTitle"><span class="Apple-style-span" style="color: #274e13; font-family: Georgia, 'Times New Roman', serif; font-size: small;"><a href="http://www.amazon.com/Salad-Meal-Healthy-Main-Dish-Salads/dp/006123883X">Salad as a Meal: Healthy Main-Dish Salads for Every Season</a> <span style="text-transform: capitalize;">[Hardcover]</span></span></span></h1></div></div></div>Shawniehttp://www.blogger.com/profile/18262143691424198772noreply@blogger.com0