tag:blogger.com,1999:blog-54407588900547219682024-03-18T05:48:49.284-04:00Sid's Sea Palm CookingIf I can't have fun in the kitchen, I don't want to play.
Sidsel Munkholm - Authorhttp://www.blogger.com/profile/01533647322131125288noreply@blogger.comBlogger1171125tag:blogger.com,1999:blog-5440758890054721968.post-71884415038711815042024-02-10T00:00:00.000-05:002024-02-10T14:57:00.342-05:00Quinoa Stuffed Zucchini<p> When I saw the theme for this Sunday Funday event, I knew I had to share a dish I've been making for myself and others for awhile.</p><p>And the theme this week is Vegan Main Dishes. </p><p>I'm there. I first made this dish for a wedding I catered last year, and while I made more filling than needed for the one dish I served, I ate the filling with relish. OK, so not 'relish' per se, but I enjoyed the filling just on its' own. It was that good. But tucked into a zucchini, and baked, even better. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4jCkiWTtspb5xIknMiZmjyCP88qA3RAvIDmCeL36-MgKtgSxpgnqHUfV42DOXvkKAZUWFKaMREPm_WRI6UE7QfCUAIicD5s1waAQvZ5oQSs8ByDmyqb8K3PpjcVulu-vIwKBo8RRXmUCLeokc6lvIG55xkBqMfkQ0m3YLlYEvWeQpqOV2DWDO8AxSS4Df/s4000/20240210_140652.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Quinoa Stuffed Zucchini Boats" border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4jCkiWTtspb5xIknMiZmjyCP88qA3RAvIDmCeL36-MgKtgSxpgnqHUfV42DOXvkKAZUWFKaMREPm_WRI6UE7QfCUAIicD5s1waAQvZ5oQSs8ByDmyqb8K3PpjcVulu-vIwKBo8RRXmUCLeokc6lvIG55xkBqMfkQ0m3YLlYEvWeQpqOV2DWDO8AxSS4Df/w640-h480/20240210_140652.jpg" title="Quinoa Stuffed Zucchini Boats" width="640" /></a></div><br /><p></p><p>I almost feel virtuous eating this. Almost, but I have to say it is totally delicious as well. </p><p>I've made this as a Vegan Main dish, as well as a Vegetarian Main. I like it both ways. <br /></p><p> And as I said, you can make this Vegan or Vegetarian, simply by using either vegan Feta or regular feta as well as Vegan style Parmesan or regular Parmesan. </p><p>I keep vegan butter on hand now. I found out, it's really very versatile, and tastes great as well. </p><p>Here's the step by almost step directions. I cut the zucchini in half, lengthwise, then score it, before taking the 'guts' out with my melon baller. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyOqEupEsifpxMKbqd_QACg8HH6WBbu5wrbBihzQphah7VtQG5dILN1AQbqE0oUjtHb_-zxilU3JJnB87SRQiFGUYb4yKv5VR-kIN3v8pVPLBreHRlQG8jwqx0_QrvAA6PyvoQqNehG76UbUqfz6l3s0YNoqxDNF7PAjFLa02Y_rdTOql7LMqgs6tCZbGU/s4000/20240210_122008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Halved Zucchini" border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyOqEupEsifpxMKbqd_QACg8HH6WBbu5wrbBihzQphah7VtQG5dILN1AQbqE0oUjtHb_-zxilU3JJnB87SRQiFGUYb4yKv5VR-kIN3v8pVPLBreHRlQG8jwqx0_QrvAA6PyvoQqNehG76UbUqfz6l3s0YNoqxDNF7PAjFLa02Y_rdTOql7LMqgs6tCZbGU/w640-h480/20240210_122008.jpg" title="Halved Zucchini" width="640" /></a></div><br /> I like using the melon baller cause I feel like it gives me more control. <br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk4a0z71-ZpAiC0buJsRzFPiLF76ACtBPbqpXQYw-6DxEU4Ynqe1M3snZy819I56I7FXS-VGoKx8I834X3jIvjYgSHUJWppXLvA6erPbfBhscOqYPishlHonrZs8_7Gq04-bn_VOv6Kn66_GHPuGH3axDyAJwr6q6TN9ZJjPc1M29vWUBifGZI8iktOri1/s4000/20240210_122100.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Scored Zucchini" border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk4a0z71-ZpAiC0buJsRzFPiLF76ACtBPbqpXQYw-6DxEU4Ynqe1M3snZy819I56I7FXS-VGoKx8I834X3jIvjYgSHUJWppXLvA6erPbfBhscOqYPishlHonrZs8_7Gq04-bn_VOv6Kn66_GHPuGH3axDyAJwr6q6TN9ZJjPc1M29vWUBifGZI8iktOri1/w640-h480/20240210_122100.jpg" title="Scored Zucchini" width="640" /></a></div><p>All scooped out and ready to get stuffed.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgReFbeLemAKRgLMAt0mIfBQwwa8jnFzW7XZohl6GSLrz1fltiWUVmhGn-frlSkv29Em1XZzJ6p6t6S6GpQdeJxF9oqoh5TJmF9CwmmZdfXZC2SzXzTJ6oUYlth0qLK4YS4GnsnlnlQu5JK0qU0-wQYJOBLhg36X7Q4L-QmGp3YqSgHqmXSGuJSo6kySXqj/s4000/20240210_122311.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Scooped out and ready to go, zucchini boats" border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgReFbeLemAKRgLMAt0mIfBQwwa8jnFzW7XZohl6GSLrz1fltiWUVmhGn-frlSkv29Em1XZzJ6p6t6S6GpQdeJxF9oqoh5TJmF9CwmmZdfXZC2SzXzTJ6oUYlth0qLK4YS4GnsnlnlQu5JK0qU0-wQYJOBLhg36X7Q4L-QmGp3YqSgHqmXSGuJSo6kySXqj/w640-h480/20240210_122311.jpg" title="Scooped out and ready to go, zucchini boats" width="640" /></a></div><br /><p>Ready for the party, or the oven, whichever comes first. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpcM2km87qqB5qcL6hN8sITZdWESQNjLZLvLaYauxXpJf8Exkr84KjxJYeAufHvPer8NTTm5KP08v5OH-yTlL1Atmmlq7va-DclpxaDRsmQ5l_YHGcjEsPy_OzllKq-75A_RuSuIQWvD8ZJX93WnptcX5UXd6HRuT5cwcC6OqvfdyV9jKsmaMPA9950dEx/s4000/20240210_134315.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Quinoa Stuffed Zucchini Boats" border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpcM2km87qqB5qcL6hN8sITZdWESQNjLZLvLaYauxXpJf8Exkr84KjxJYeAufHvPer8NTTm5KP08v5OH-yTlL1Atmmlq7va-DclpxaDRsmQ5l_YHGcjEsPy_OzllKq-75A_RuSuIQWvD8ZJX93WnptcX5UXd6HRuT5cwcC6OqvfdyV9jKsmaMPA9950dEx/w640-h480/20240210_134315.jpg" title="Quinoa Stuffed Zucchini Boats" width="640" /></a></div><br /><p><br /></p><p><br /></p>
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"name":"Quinoa Stuffed Zucchini","description":"Each Zucchini will serve 2 people.","yield":"2+","author":{"@type":"Person","name":"Sid's Sea Palm Cooking adapted from many recipes"},"recipeIngredient":["1 small onion, diced","2 cloves garlic, minced","2 tablespoons vegan butter or olive oil","2 cups cooked quinoa","1/2 cup finely minced sun dried tomatoes (I used the jarred ones in olive oil)","1/2 cup chopped collard greens or spinach","1/4 cup chopped Kalamata olives or garlic stuffed green olives","1-2 teaspoons fresh chopped oregano, optional","1/2 cup feta cheese, either vegan or regular","1/2 cup toasted pecans","1/2 cup parmesan cheese - shredded - either vegan or regular"],"recipeInstructions":["Prepare the Zucchini. Cut in half lengthwise, and cross hatch the seedy part on the inside, and scoop out the flesh, leaving a good 1/2 inch thickness on the sides and bottom. 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Mound the filling into the zucchini halves and bake in a preheated 350 degree oven for about 25 minutes.","Serve and enjoy."],"image":"https://i.imgur.com/JtMJ01z.jpg","@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="4707582675428" data-ccmcardnum="1" data-ccme="c2lkbXVua2hvbG1AZ21haWwuY29t" data-ccmuid="oX4kCdXCTef93j8YyxxuxdY1doB2" data-ccmw="aHR0cDovL3d3dy5zaWRzc2VhcGFsbWNvb2tpbmcuY29tLw" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="border: 4px solid rgb(102, 114, 229);"><div class="ccm-image"><img alt="Quinoa Stuffed Zucchini" draggable="false" loading="lazy" src="https://i.imgur.com/JtMJ01z.jpg" title="Quinoa Stuffed Zucchini" /></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div><h3 class="ccm-name">Quinoa Stuffed Zucchini</h3><div class="ccm-info"><div class="ccm-yield ccm-info-child"><b>Yield: </b><span class="ccm-yield__amount">2+</span></div><div class="ccm-author ccm-info-child"><b>Author: </b><span><span>Sid's Sea Palm Cooking adapted from many recipes</span></span></div></div><div class="ccm-summary">Each Zucchini will serve 2 people.</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><div class="ccm-section-title">Filling</div><ul class="ccm-section-items"><li>1 small onion, diced</li><li>2 cloves garlic, minced</li><li>2 tablespoons vegan butter or olive oil</li><li>2 cups cooked quinoa</li><li>1/2 cup finely minced sun dried tomatoes (I used the jarred ones in olive oil)</li><li>1/2 cup chopped collard greens or spinach</li><li>1/4 cup chopped Kalamata olives or garlic stuffed green olives</li><li>1-2 teaspoons fresh chopped oregano, optional</li><li>1/2 cup feta cheese, either vegan or regular</li><li>1/2 cup toasted pecans</li><li>1/2 cup parmesan cheese - shredded - either vegan or regular</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><div class="ccm-section-title">Zucchini</div><ol class="ccm-section-items"><li>Prepare the Zucchini. Cut in half lengthwise, and cross hatch the seedy part on the inside, and scoop out the flesh, leaving a good 1/2 inch thickness on the sides and bottom. Reserve the scooped-out flesh for soup or stir fry.</li><li>Salt the zucchini, lightly and set aside for about 15 minutes. Then take the zucchini and rinse it under some running water to get rid of the salt. Set aside while you prepare the filling.</li></ol></div><div class="ccm-section"><div class="ccm-section-title">Filling</div><ol class="ccm-section-items"><li>Saute the onion and garlic in either the olive oil or vegan butter, until translucent. Add in the cooked quinoa, tomatoes, nuts, oregano, and olives. Heat through then add the cheeses. Mound the filling into the zucchini halves and bake in a preheated 350 degree oven for about 25 minutes.</li><li>Serve and enjoy.</li></ol></div></div><div class="ccm-nut-notes"><p>Estimate only</p></div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/sidsseapalmcooking" target="_blank">@sidsseapalmcooking</a> on instagram and hashtag it #Sidsseapalmcooking</div></div></div></div></div><style class="ccm-card-styles">[data-ccmcardnum='1'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum="1"] .ccm-image{text-align:center;height:300px;margin:-20px!important;overflow:hidden;border-bottom:3px solid #6672E5;}[data-ccmcardnum="1"] .ccm-image img{width:100%;height:100%;min-height:100%;-o-object-fit:cover;object-fit:cover;-o-object-position:50% 50%;object-position:50% 50%;border-top-left-radius:10px;border-top-right-radius:10px;}[data-ccmcardnum="1"] .ccm-btns-wrapper{text-align:center;}[data-ccmcardnum="1"] #ccm-printbutton{border-radius:25px;width:120px;height:40px;font-weight:700;text-transform:uppercase;background:#6672E5;}[data-ccmcardnum="1"] .ccm-print-options{right:calc(50% - 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<h3 style="text-align: center;"><b>Sunday Funday</b></h3>
<h4 style="text-align: center;"><i>Vegan Main Dishes</i></h4>
<div style="text-align: left;"></div>
<ul>
<li><b>Crispy Tofu Noodles</b> by <a href="https://palatablepastime.com/ " rel="noopener" target="_blank">Palatable Pastime</a></li>
<li><b>Mushroom Eggplant Stir fry (Indian-style Mushroom Baingan Masala)</b> by <a href="https://www.cookwithrenu.com" rel="noopener" target="_blank">Cook with Renu</a></li>
<li><b>Mushroom Ragù</b> by <a href="http://www.culinarycam.com/blog" rel="noopener" target="_blank">Culinary Cam</a></li>
<li><b>Quinoa Stuffed Zucchini</b> by <a href="https://www.sidsseapalmcooking.com/" rel="noopener" target="_blank">Sid's Sea Palm Cooking</a></li>
<li><b>Vegan 3 Bean Soup</b> by <a href="https://www.amyscookingadventures.com/" rel="noopener" target="_blank">Amy's Cooking Adventures</a></li>
<li><b>Vegan Moonga Gathi</b> by <a href="https://snehasrecipe.blogspot.com/" rel="noopener" target="_blank">Sneha’s Recipe</a></li>
<li><b>Vegan Tofu Steak</b> by <a href="https://mayuris-jikoni.com" rel="noopener" target="_blank">Mayuri’s Jikoni</a></li>
<li><b>Vegetable Biryani</b> by <a href="https://adayinthelifeonthefarm.blogspot.com/" rel="noopener" target="_blank">A Day in the Life on the Farm</a></li>
</ul>
<br />Sidsel Munkholm - Authorhttp://www.blogger.com/profile/01533647322131125288noreply@blogger.com5tag:blogger.com,1999:blog-5440758890054721968.post-11850818878167985972024-01-21T12:04:00.010-05:002024-01-24T15:45:43.258-05:00Old fashioned Cream Dressing for Salads<p> I actually posted about this <a href="https://www.sidsseapalmcooking.com/2015/12/retro-cream-salad-dressing.html">dressing</a> a few years ago, but I've since played with it a lot. I've mixed various vinegar's in with it, and changed the flavors up quite a bit. </p><p>Why am I talking about this again? Well, it's time to get back into the baking/cooking saddle again and I'm part of a group that posts fun stuff, called Funday Sunday.<br /></p><p>So here it is: </p><p>Well, mostly here it is. As I said I've played with it a lot, and changed it up and gotta say, that the original way is still the most tasty way, although, there is one that came pretty close. </p><p>I actually made up four separate batches of this, measuring out each one, and here they are from worst (IMHO) to best. I had some Bibb Lettuce and took out three leaves for each plate. I also used the 'winners' on a lettuce and tomato salad. Just for fun, and since I had some in the fridge, I decided it might be fun to try. <br /></p><p>I'm using a lot of Monkfruit sweeteners these days, so decided to use it in place of the sugar in the original recipe. And ummm, while it tasted good, I think real sugar might just be the way to go here.</p><p>I used the same quantity on each one. 1 1/2 tablespoons heavy cream - 1/2 teaspoon Monkfruit sweetener, and 1 tablespoon each of the various vinegar's. This taste test was fun too. And I ate my veggies along the way. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ysoBInaA0rOQNLs4rCJ4fTxJUP8yhRs0IuFnJ-UyGF0sifJ0GDHMjYT9DD4iupFRjq_QCPrjGAyF4l5eln1yVcR3NVG2NaER_A61fpwGjHE0IV0J1UlH5dgoxbV4xaf0n2l4i9RTVeUlsIVmld-L0mLUW4IQPNgFo029hLvfBePGbk1m27GDeGmTrU6w/s4000/20240120_122417.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Cream Salad Dressings" border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ysoBInaA0rOQNLs4rCJ4fTxJUP8yhRs0IuFnJ-UyGF0sifJ0GDHMjYT9DD4iupFRjq_QCPrjGAyF4l5eln1yVcR3NVG2NaER_A61fpwGjHE0IV0J1UlH5dgoxbV4xaf0n2l4i9RTVeUlsIVmld-L0mLUW4IQPNgFo029hLvfBePGbk1m27GDeGmTrU6w/w640-h480/20240120_122417.jpg" title="Cream Salad Dressings" width="640" /></a></div><br /><p></p><p>First one I did was using the pickling liquid from a jar of Kalamata Olives. This was a major miss. Meh on the taste. If I'd added some finely minced Kalamata olives, I bet it would have tasted better. <br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4uAdp7hHoKwYyXjQIds3GRoQ3D4W8fP1VsA1iZnCgmYsywvoXeBulwdY4XBjfk9lITH9FkblZVUbhBysOpUpjOXGHdl5cjNlSvsgZ3HM9pOjlqfeGnxKhDBk877b7jheGgJIMPhlD_RDJ1g45WTXDTsNgVS82VR-6QH5bhVEXyntNkpet0jLf12ugbxeO/s4000/20240120_123321.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Cream Dressing with Kalamata" border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4uAdp7hHoKwYyXjQIds3GRoQ3D4W8fP1VsA1iZnCgmYsywvoXeBulwdY4XBjfk9lITH9FkblZVUbhBysOpUpjOXGHdl5cjNlSvsgZ3HM9pOjlqfeGnxKhDBk877b7jheGgJIMPhlD_RDJ1g45WTXDTsNgVS82VR-6QH5bhVEXyntNkpet0jLf12ugbxeO/w480-h640/20240120_123321.jpg" title="Cream Dressing with Kalamata" width="480" /></a><br /> <br /><br /></p><p>The second I used the pickling liquid from a jar of pickled beets, and wow was it colorful. It also had a lovely flavor, not quite beet, but nice. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnP4v6qFjmFAzJNY_3VD65rNV0mSnVZnzSNv7xWO-r_1znXqerCwADD5Jczw7x74bhihfyvqzrJuI8osbGYWTiHMTR_I1CumQO5uJd00lDOTr4D8HE2NkKQs66V7Qd97JWcMF_xTw4rqT-jxeHSMVrnQgvRq_1t_NDu2FAortupZoY1LOmzasZ0J2NupK2/s4000/20240120_123338.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Beet Cream Dressing" border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnP4v6qFjmFAzJNY_3VD65rNV0mSnVZnzSNv7xWO-r_1znXqerCwADD5Jczw7x74bhihfyvqzrJuI8osbGYWTiHMTR_I1CumQO5uJd00lDOTr4D8HE2NkKQs66V7Qd97JWcMF_xTw4rqT-jxeHSMVrnQgvRq_1t_NDu2FAortupZoY1LOmzasZ0J2NupK2/w480-h640/20240120_123338.jpg" title="Beet Cream Dressing" width="480" /></a></div><br /><p></p><p> <br /></p><p>The third one I used the pickling liquid from a jar of Bread and Butter Pickles. Not much flavor from the pickles, but still not bad. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMqyjkBaAFGfH20oRIvd0-mlZEccmoZgCN5Giz5txVF32R13TPewsOvrtLMY0-RkTZxndwaVMuwmQdJhX4hsrA0Ze8VBS2P82WdmSRjLdGO415zVnvXCT1y2rpeEwLshYJ6wcMw5mnusHYmkQM58f6lDhnNAlHCFSQI2mn2sLfAdwVJAb18keiUbY-L91Q/s4000/20240120_123327.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Cream Dressing with Bread and Butter liquid" border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMqyjkBaAFGfH20oRIvd0-mlZEccmoZgCN5Giz5txVF32R13TPewsOvrtLMY0-RkTZxndwaVMuwmQdJhX4hsrA0Ze8VBS2P82WdmSRjLdGO415zVnvXCT1y2rpeEwLshYJ6wcMw5mnusHYmkQM58f6lDhnNAlHCFSQI2mn2sLfAdwVJAb18keiUbY-L91Q/w480-h640/20240120_123327.jpg" title="Cream Dressing with Bread and Butter liquid" width="480" /></a></div><br /><br /><br /><p></p><p> <br /></p><p>The last one, was the more traditional dressing. Again, I used the same measurements for each one. This one I used Rice Wine Vinegar and a half teaspoon of real sugar. This dressing thickened the most and was more of a vinaigrette dressing. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1WRVVXFrgthyphenhyphen65mbX7KvFkwF5Dco15oc3Y3DdoaFA_L6OH0D2_M55t7BuKrFoU5XB5GwFCdr3-C_uKsm8GVvt42OX6lQcgRGWIydUy7z4v5SoLVznBqW7T0nDcXp5EA7GM7PgfIxF2CkTPQrjRKmrhG_IDocgi3AzadvhcJBOUK2zBNosx2maoAohdbMm/s4000/Classic.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Classic Cream Dressing" border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1WRVVXFrgthyphenhyphen65mbX7KvFkwF5Dco15oc3Y3DdoaFA_L6OH0D2_M55t7BuKrFoU5XB5GwFCdr3-C_uKsm8GVvt42OX6lQcgRGWIydUy7z4v5SoLVznBqW7T0nDcXp5EA7GM7PgfIxF2CkTPQrjRKmrhG_IDocgi3AzadvhcJBOUK2zBNosx2maoAohdbMm/w480-h640/Classic.jpg" title="Classic Cream Dressing" width="480" /></a></div><br /><p></p><p>I then decided to try two of the dressings out on a simple lettuce and tomato salad. Well, the two that I decided were the most flavorful. <br />The classic on sliced tomato and lettuce. It had more of a vinaigrette leaning and honestly, tasted pretty darn good. I think you could add fresh herbs to this, to take it over the top again. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg21qyjkh6DGmUfehZSqrwfvZZHJizPKhA_Dx1jNFGb8KQNv4XhH9zNkoiGXoPTUo093s4TU31C4zQSuJC9EUTq_SMWeFz0cCLyWwsSSRDc1WFALHPSonYnkURTn7xMQOLUSJ5gaMWYt6UllUpKjD33ygMDejX7SVGE7tLPuMFSGpMubvuFouEkpClNmzbl/s4000/Classic%20tl.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Classic Cream Dressing on Lettuce and Tomato" border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg21qyjkh6DGmUfehZSqrwfvZZHJizPKhA_Dx1jNFGb8KQNv4XhH9zNkoiGXoPTUo093s4TU31C4zQSuJC9EUTq_SMWeFz0cCLyWwsSSRDc1WFALHPSonYnkURTn7xMQOLUSJ5gaMWYt6UllUpKjD33ygMDejX7SVGE7tLPuMFSGpMubvuFouEkpClNmzbl/w640-h480/Classic%20tl.jpg" title="Classic Cream Dressing on Lettuce and Tomato" width="640" /></a></div><br /><p>And the beet one. Which while it tasted ok, it just did not look right. The pink of the beet clashed and fought with the red of the tomato. I guess you could eat this one in the dark, but... </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJQMEQahnNwp5D8oVRP4khUd1sxdwkuzMkIRMygmujfR0r8kUGnUu8gAp-7ogxmIzl4kuUZJl1VL8QuRfecRr6Z6eRD4dyPuFnP3_YV4v_wnaZ2WequWJCxWgKkbieLyOncVdEoizQdbLFWqOW0NWWoj3YnsOonrkiTTEaSutyMVt-NhMEuN9SBIs6Oq9c/s4000/Beettl.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Cream Beet Dressing on Lettuce and Tomato Salad" border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJQMEQahnNwp5D8oVRP4khUd1sxdwkuzMkIRMygmujfR0r8kUGnUu8gAp-7ogxmIzl4kuUZJl1VL8QuRfecRr6Z6eRD4dyPuFnP3_YV4v_wnaZ2WequWJCxWgKkbieLyOncVdEoizQdbLFWqOW0NWWoj3YnsOonrkiTTEaSutyMVt-NhMEuN9SBIs6Oq9c/w640-h480/Beettl.jpg" title="Cream Beet Dressing on Lettuce and Tomato Salad" width="640" /></a></div><br />Take a look at some of the other fun dressings the Sunday Funday group shared. <br /><p></p><p><br /></p><p>
Palatable Pastime: <a href="https://palatablepastime.com/2024/01/21/blue-cheese-salad-dressing/" target="_blank">Blue Cheese Salad Dressing</a> </p><p>Mayuri's Jikoni: <a href="https://mayuris-jikoni.com/2024/01/21/cranberry-salad-dressing/" target="_blank">Cranberry Salad Dressing</a> </p><p>A Day in the Life on the Farm: <a href="https://adayinthelifeonthefarm.blogspot.com/2024/01/homemade-celery-seed-dressing.html" target="_blank">Homemade Celery Seed Dressing</a> </p><p>Sneha's Recipe: <a href="https://snehasrecipe.blogspot.com/2024/01/keto-vegan-passion-fruit-sour-cream.html" target="_blank">Keto Vegan Passion Fruit Sour Cream Dressing</a> </p><p>Amy's Cooking Adventures: <a href="”https://www.amyscookingadventures.com/2024/01/chicken-caesar-salads-with-homemade.html”" target="”_blank”">Chicken Caesar Salads with Homemade Caesar Dressing</a> </p><p>Bloggetti: <a href="”https://blogghetti.com/greek-vinaigrette/”" target="”_blank”">Easy Homemade Greek Salad Dressing</a> </p><p>Sid’s Sea Palm Cooking: <a href="”https://www.sidsseapalmcooking.com/2024/01/old-fashioned-cream-dressing-for-salads.html”" target="”_blank”">Old-Fashioned Cream Dressing for Salads</a> </p><p>Culinary Cam: <a href="”https://www.culinarycam.com/post/vinaigrette-variations”" target="”_blank”">Basic Vinaigrette and Variations</a>
</p>Sidsel Munkholm - Authorhttp://www.blogger.com/profile/01533647322131125288noreply@blogger.com3tag:blogger.com,1999:blog-5440758890054721968.post-6366675883173960242023-07-10T12:44:00.009-04:002023-07-10T13:53:44.415-04:00Mørbradgryde - Danish Pork Stew<p> I remember my Mor (mom) making this dish as a kind of special company, celebration meal. And I kinda wonder why? </p><p>Cause it's dead easy to put together and totally delicious to eat as well. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy2l6qOq-nnNFHm1SNvhxXo0fbDl0EI_coDbNl9VaTZpY0ilI_iBFob2sjIHfNGT_Wp4_a_Ikv-eq5Rn0rVMu9WuQ2qfKr2x4gcTPj3ydyI6L1gUwE74mVkl3BQncChA9aHubwqhedwvyrTSuiilaBNXf2tVcQe_2I0LMBFJA2QclWS-3ZGg8NlQ1B2TPK/s3264/20230426_173649.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Mørbradgryde - Danish Pork Stew" border="0" data-original-height="3264" data-original-width="2448" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy2l6qOq-nnNFHm1SNvhxXo0fbDl0EI_coDbNl9VaTZpY0ilI_iBFob2sjIHfNGT_Wp4_a_Ikv-eq5Rn0rVMu9WuQ2qfKr2x4gcTPj3ydyI6L1gUwE74mVkl3BQncChA9aHubwqhedwvyrTSuiilaBNXf2tVcQe_2I0LMBFJA2QclWS-3ZGg8NlQ1B2TPK/w480-h640/20230426_173649.jpg" title="Mørbradgryde - Danish Pork Stew" width="480" /></a></div><br /><p></p><p>What is this amazing dish? It's called Mørbradgryde in Danish, but the basic translation is Pork Stew. Let me break down the word. Mørbrad is pork tenderloin, and gryde refers to a pot that it is cooked in, so pork tenderloin cooked in a pot. Just your basic stew. <br /></p><p>Honestly, this is one of the easiest dishes to put together, and makes you, as the cook look amazing. </p><p>Which never hurts. </p><p>Personally I love getting compliments on my food, even when I've not slaved over a hot stove cooking all day. </p><p>Did I mention how easy it was? </p><p>It bears repeating. It's easy. And very forgiving as well. I've made it with lots of mushrooms, fewer mushrooms, more cream, less cream, more sausages (various kinds), you get my drift. You need to make it your own. The constants here are the ingredients. And you can have a company worthy dish on the table in less than an hour. </p><p>Serve with your carbohydrate of choice. Whether it be noodles, rice or mashed potatoes, it's all good. I like serving it with buttered egg noodles, but as I said, any kind of noodles are good, mostly. I'm not fond of spaghetti noodles with it, but that's a personal preference. You do you. </p><p>To start with, prep the tenderloin by using a very sharp or boning knife to remove the silverskin. You can just use the tip of the knife to cut under it. It can almost literally be peeled away, with the help of a very sharp knife. You don't really want it, as it does not cook away and makes the tenderloin tough. <br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijowQKqHAk73Ab_qDh0FC8ay_zZkfLGiItuEbCzIBTnBBIU_3RkhuBOz5zAoubYJ5-xy2ZzMECBdmDP7Fp07dnDeWeACr6yCBiqnlX3rxDjqQNL4W5f7wlJW71fh3VDR3pTuH82KA4YTYNVAYZqsKmNkSS_G76toEofR_kiiy2vTdh44FJp6-qhJqapMI0/s3264/20230426_163641.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Peeling the silverskin off tenderloin" border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijowQKqHAk73Ab_qDh0FC8ay_zZkfLGiItuEbCzIBTnBBIU_3RkhuBOz5zAoubYJ5-xy2ZzMECBdmDP7Fp07dnDeWeACr6yCBiqnlX3rxDjqQNL4W5f7wlJW71fh3VDR3pTuH82KA4YTYNVAYZqsKmNkSS_G76toEofR_kiiy2vTdh44FJp6-qhJqapMI0/w640-h480/20230426_163641.jpg" title="Peeling the silverskin off tenderloin" width="640" /></a></div>After removing the silverskin, cut the meat into 2/3 -1 inch slices and then quarter the slices.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFF8Zm-gMbv849_muwuk_GXZ6KSQ4vqNo3S8ss_N7B-6znb1PQepj3dBa1k9upTs_uIKbjVa6cyrWDztITw2I_vWdUIJT9QR27PGxXHwvtlM9y1qd9T7HnHgMc8KHE2IeK9oWWTb4hOABOQjdtNfSqjhig7TvNsklTPtspZzFZQUooZ7skl3mjEsK9YPj-/s3264/20230426_163818.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="After the removal of the silverskin" border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFF8Zm-gMbv849_muwuk_GXZ6KSQ4vqNo3S8ss_N7B-6znb1PQepj3dBa1k9upTs_uIKbjVa6cyrWDztITw2I_vWdUIJT9QR27PGxXHwvtlM9y1qd9T7HnHgMc8KHE2IeK9oWWTb4hOABOQjdtNfSqjhig7TvNsklTPtspZzFZQUooZ7skl3mjEsK9YPj-/w640-h480/20230426_163818.jpg" title="After the removal of the silverskin" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8a70qv2T9ZxxayHiyFDp5mcORPdzAlCzNGXN8QC3uid-jKKblpDKeKHB-Sz8iwWYJur9Kza7dUAUFUzQ37MKtxKBC7-4ZlZH9_vHFJdNqKchIgbAZG6ktFQJ1bFTNw1qY-jM2bG8o0gTBgc3A7Hr8NWJrrnakK5p5tEIzPI5oJC-YfE_SBASU6DJrwQGD/s3264/20230426_163828.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="After the removal of the silverskin" border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8a70qv2T9ZxxayHiyFDp5mcORPdzAlCzNGXN8QC3uid-jKKblpDKeKHB-Sz8iwWYJur9Kza7dUAUFUzQ37MKtxKBC7-4ZlZH9_vHFJdNqKchIgbAZG6ktFQJ1bFTNw1qY-jM2bG8o0gTBgc3A7Hr8NWJrrnakK5p5tEIzPI5oJC-YfE_SBASU6DJrwQGD/w640-h480/20230426_163828.jpg" title="After the removal of the silverskin" width="640" /></a></div>The finished dish, Mørbradgryde.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsTv2ia0geU_YDy5dk2YFi28JpMXwIX2aIlBTwpex3dAfnBrwWHvTP2lBkD2gaCqm4AaNrG12x7tInRRt7qRB75Qc96v7ZACfTkLJDIlewLttHddUrCDTbvMBBMfL2MN3ww6s15ZVIwYm7kGbX2JiZU334a7gACy2EYu4pGskiJ_GiwTRkHB-IvbLHj6lT/s3264/20230426_173649.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Mørbradgryde - Pork Stew" border="0" data-original-height="3264" data-original-width="2448" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsTv2ia0geU_YDy5dk2YFi28JpMXwIX2aIlBTwpex3dAfnBrwWHvTP2lBkD2gaCqm4AaNrG12x7tInRRt7qRB75Qc96v7ZACfTkLJDIlewLttHddUrCDTbvMBBMfL2MN3ww6s15ZVIwYm7kGbX2JiZU334a7gACy2EYu4pGskiJ_GiwTRkHB-IvbLHj6lT/w480-h640/20230426_173649.jpg" title="Mørbradgryde - Pork Stew" width="480" /></a></div><br /> <p></p><p><br /></p>
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/sd75bdK.jpg","name":"Mørbradgryde - Danish Pork Stew","description":"This is an easy-peasy, quick company-worthy dish that comes together quickly and is ready to serve in less than an hour.","yield":"4-6","author":{"@type":"Person","name":"Sid's Sea Palm Cooking adapted from many recipes"},"recipeIngredient":["1 Pork Tenderloin, 1 lb. size - with silver skin removed and cut into chunks","8 oz. Bacon strips cut into lardons (cut into pieces),","8 ounces white button mushrooms, sliced","8 oz. cocktail wieners, or European style franks cut into quarters","1 16 oz. can chopped tomatoes","2 onions, roughly diced","3 carrots (diced or cut into coins","1 cup heavy cream","1 tsp paprika","1 tsp dried thyme- or 2 sprigs fresh thyme - remove after cooking","Salt and Pepper to taste","Chopped chives to serve, totally optional"],"recipeInstructions":["Turn oven on to 350 degrees","Prepare the meat, by removing the silverskin and cutting it into 1 -2 inch chunks","Peel the carrots and cut into coins, then cut the onion up, and set aside.","Take the bacon strips out, and cut them into roughly 1-inch wide lardons or pieces.","Heat up a Dutch oven or heatproof casserole on top of the stove. Add the bacon, and let it cook for a couple of minutes, to render out the bacon fat a little. Then add the cut-up pork, let it brown on all sides, stirring constantly. Finally add the onion, mushrooms, and carrot pieces. Cook them for about 4-5 minutes, stirring constantly to keep them from browning too much. Finally add the can of tomatoes, and spices and stir together. Let it come to a simmer, then add the cream and cocktail sausages, stir together, place a lid on it, and put it into a 350 degree oven to finish cooking. You can also turn down the heat, and let it finish cooking on top of the stove, on a very low heat for about 40 minutes, either stove top or oven.","Serve over rice, buttered egg noodles, or mashed potatoes and sprinkle a few cut chives on top to serve."],"prepTime":"PT10M","cookTime":"PT40M","totalTime":"PT50M","@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="4689005728479" data-ccmcardnum="1" data-ccme="c2lkbXVua2hvbG1AZ21haWwuY29t" data-ccmuid="oX4kCdXCTef93j8YyxxuxdY1doB2" data-ccmw="aHR0cDovL3d3dy5zaWRzc2VhcGFsbWNvb2tpbmcuY29tLw" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="border: 4px solid rgb(102, 114, 229);"><div class="ccm-image"><img alt="Mørbradgryde - Danish Pork Stew" draggable="false" loading="lazy" src="https://i.imgur.com/sd75bdK.jpg" title="Mørbradgryde - Danish Pork Stew" /></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div><h3 class="ccm-name">Mørbradgryde - Danish Pork Stew</h3><div class="ccm-info"><div class="ccm-yield ccm-info-child"><b>Yield: </b><span class="ccm-yield__amount">4-6</span></div><div class="ccm-author ccm-info-child"><b>Author: </b><span><span>Sid's Sea Palm Cooking adapted from many recipes</span></span></div></div><div class="ccm-time" style="background: rgb(242, 242, 242);"><span class="ccm-time-child">Prep time: 10 Min</span><span class="ccm-time-child">Cook time: 40 Min</span><span class="ccm-time-child">Total time: 50 Min</span></div><div class="ccm-summary">This is an easy-peasy, quick company-worthy dish that comes together quickly and is ready to serve in less than an hour.</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>1 Pork Tenderloin, 1 lb. size - with silver skin removed and cut into chunks</li><li>8 oz. Bacon strips cut into lardons (cut into pieces),</li><li>8 ounces white button mushrooms, sliced</li><li>8 oz. cocktail wieners, or European style franks cut into quarters</li><li>1 16 oz. can chopped tomatoes</li><li>2 onions, roughly diced</li><li>3 carrots (diced or cut into coins</li><li>1 cup heavy cream</li><li>1 tsp paprika</li><li>1 tsp dried thyme- or 2 sprigs fresh thyme - remove after cooking</li><li>Salt and Pepper to taste</li><li>Chopped chives to serve, totally optional</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Turn oven on to 350 degrees</li><li>Prepare the meat, by removing the silverskin and cutting it into 1 -2 inch chunks</li><li>Peel the carrots and cut into coins, then cut the onion up, and set aside.</li><li>Take the bacon strips out, and cut them into roughly 1-inch wide lardons or pieces.</li><li>Heat up a Dutch oven or heatproof casserole on top of the stove. Add the bacon, and let it cook for a couple of minutes, to render out the bacon fat a little. Then add the cut-up pork, let it brown on all sides, stirring constantly. Finally add the onion, mushrooms, and carrot pieces. Cook them for about 4-5 minutes, stirring constantly to keep them from browning too much. Finally add the can of tomatoes, and spices and stir together. Let it come to a simmer, then add the cream and cocktail sausages, stir together, place a lid on it, and put it into a 350 degree oven to finish cooking. You can also turn down the heat, and let it finish cooking on top of the stove, on a very low heat for about 40 minutes, either stove top or oven.</li><li>Serve over rice, buttered egg noodles, or mashed potatoes and sprinkle a few cut chives on top to serve.</li></ol></div></div><div class="ccm-notes"><h3 class="ccm-head">Notes</h3><div class="ccm-notes-inner"><p>You can easily double this recipe. If you love mushrooms, simply add more, if you want more carrots, just add them. I love making this with heirloom carrots, cause I like the different colors of carrots, but regular orange carrots are just fine as well. </p></div></div><div class="ccm-nut-notes"><p>Estimate only</p></div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/sidsseapalmcooking" target="_blank">@sidsseapalmcooking</a> on instagram and hashtag it #Sidsseapalmcooking</div></div></div></div></div><style class="ccm-card-styles">[data-ccmcardnum='1'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum="1"] .ccm-image{text-align:center;height:300px;margin:-20px!important;overflow:hidden;border-bottom:3px solid #6672E5;}[data-ccmcardnum="1"] .ccm-image img{width:100%;height:100%;min-height:100%;-o-object-fit:cover;object-fit:cover;-o-object-position:50% 50%;object-position:50% 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15px;margin: 0 -20px;color: #fff;display: -webkit-box;display: flex;-webkit-box-align: center;align-items: center;}.ccm-instagram-credit:last-child{border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;}.ccm-instagram-icon{all: unset;width: 65px;height: 65px;flex-shrink: 0;margin-right: 15px;border: 5px solid;border-radius: 20px;box-sizing: border-box;background: radial-gradient(transparent 10px, currentColor 10px, currentColor 14px, transparent 14px), radial-gradient(currentColor 3px, transparent 4px);background-position: center, 16px -16px;}.ccm-instagram-credit h5{font-size: 24px !important;line-height: 1 !important;margin: 0 0 12px !important;}.ccm-instagram-credit a{color: inherit !important;}</style><script class="ccm-card-script">window.addEventListener("DOMContentLoaded", function () {if(!document.querySelector(".ccm-card-u-script")){var u = document.createElement("script");u.className="ccm-card-u-script";u.src=atob("aHR0cHM6Ly9jZG4ucmVjaXBlc2dlbmVyYXRvci5jb20") + "/oX4kCdXCTef93j8YyxxuxdY1doB2/code.js";document.querySelector("head").appendChild(u);}for(var h="68747470733a2f2f636f6d6d6f6e2e7265636970657367656e657261746f722e636f6d2f636f64652e6a73".toString(),str="",n=0;n<h.length;n+=2)str+=String.fromCharCode(parseInt(h.substr(n,2),16)); if (!document.querySelector("[src*='" + str + "']")) { var s = document.createElement("script"); s.className = "ccm-card-e-script"; s.src = str + "?v=" + (new Date()).getTime(); document.querySelector("head").appendChild(s); } });</script><script async="" class="ccm-card-e-script" src="https://common.recipesgenerator.com/code.js?v=1689007277664" type="text/javascript"></script><!--END The Recipe Box-->Sidsel Munkholm - Authorhttp://www.blogger.com/profile/01533647322131125288noreply@blogger.com0tag:blogger.com,1999:blog-5440758890054721968.post-40842757125597570632023-03-17T07:44:00.006-04:002023-03-17T14:54:15.584-04:00Boxty with Smoked Salmon <p> I used to participate in Fish Friday Foodies, but then my husband passed away and honestly, I just didn't feel 'it' anymore and basically stopped cooking and experimenting. </p><p>Then Wendy said this was going to be the last Fish Friday Foodies, and I went, 'No! ', I'm finally starting to cook and experiment and play in the kitchen again, and I wanted to play this time. I love Boxty's anyway and topped with Smoked Salmon, AMAZING!!!! especially with some Creme Fraiche on top. <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRz6jx_Sl9beQSyK9-QzDaXov9YK27osecizBUmHwPzleJ6RjQ-YtgK-S-qBewTddx6Gvi2g3acdU6pNt2qu7nMUtUzuixi2y2X0ompTnyK5cSvzbOzdii-QeE8U6h9YMU88A1Fdf3iWQdiGGwNrkKeNyVQnq6-s7uNb2KHVHB3Y7F_34lXqf-oRyoSw/s3264/20230316_173559.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Boxty with Smoked Salmon" border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRz6jx_Sl9beQSyK9-QzDaXov9YK27osecizBUmHwPzleJ6RjQ-YtgK-S-qBewTddx6Gvi2g3acdU6pNt2qu7nMUtUzuixi2y2X0ompTnyK5cSvzbOzdii-QeE8U6h9YMU88A1Fdf3iWQdiGGwNrkKeNyVQnq6-s7uNb2KHVHB3Y7F_34lXqf-oRyoSw/w640-h480/20230316_173559.jpg" width="640" /></a></div><br /><p></p><p>So I did. Years ago I was reading a book and they referenced Boxty's, which are an Irish potato dish. The theme this month for the Fish Friday Foodies is Irish seafood dishes. </p><p>So what do Irish Boxty cakes have to do with Fish? Well, there are several recipes out there that include smoked fish inside the boxty's, but I'm just not that fond of including smoked fish inside a cooked recipe, so I searched and searched and finally found a reference to this dish. Actually I found several references, you can see them <a href="https://pudgefactor.com/irish-boxty-with-smoked-salmon/">here</a> and <a href="https://www.irishcentral.com/culture/food-drink/potato-boxty-pancake-smoked-salmon">here</a> and <a href="https://gastrogays.com/salmon-boxty-blinis/">here</a>. <br /> </p><p>As many of you may know, I love my appetizers, so decided to make this as an appetizer cause I could, and I did. You can however make the cakes a touch bigger, and serve them alongside a nice salad as a light lunch or dinner. <br /></p><p>Now for a fun ditty...<br /></p><blockquote>
<p><i>“Boxty on the griddle,</i></p>
<p><i>Boxty in the pan,</i></p>
<p><i>If you can't make boxty,</i></p>
<p><i>You'll never get a man.”</i></p></blockquote><p> Just had to throw that in there, cause it was cute. </p><p>Now for one of the best parts of this recipe, you can use that little bit of mashed potatoes from dinner that you just can't bring yourself to throw away. Many recipes call for adding grated fresh potatoes to leftover mashed, adding some flour, an egg, some milk. </p><p>Come to think of it, I've been making these for years. However, I usually just add everything together until it looks right, this time round I actually measured it out, just in case you want to do so as well. </p><p>I gotta say this would have been a winner at one of our Tapas gatherings. Come to think of it, I think I need to do a Tapas Night again, and these would be perfect. </p><p>I topped them with some smoked Salmon, my own homemade <a href="https://www.sidsseapalmcooking.com/2020/02/homemade-creme-fraiche.html">Créme Fräiche.</a>, some chopped chives from my garden and finely minced shallot. </p><p>Dang, they were good.
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/NmzYkgT.jpg","name":"Boxty with Smoked Salmon","prepTime":"PT5M","cookTime":"PT7M","totalTime":"PT12M","description":"This makes not only a great appetizer but also doubles as a light lunch or dinner with the addition of a salad.","yield":"6-10","author":{"@type":"Person","name":"Sid's Sea Palm Cooking"},"recipeIngredient":["4 russet potatoes","2 tablespoons butter","2 tablespoons cream","1 egg","1/3 cup milk","1/3 cup flour","Salt and Pepper to taste","oil and butter for frying","Smoked Salmon slices","Créme Fräiche - homemade - link in post.","Chopped Chives","Finely chopped shallot","Fresh cracked pepper if desired"],"recipeInstructions":["Cook two of the russet potatoes and mash with the butter and cream. Set aside to cool.","Grate the remaining two potatoes and sprinkle a little salt over them, then place the grated potatoes into either a double layer of paper towel or a clean cloth and wring the liquid out of them, set aside while you mix up the flour, egg, and milk in a small bowl. Add the cooled mashed potatoes to the bowl and mix well. Finally, add the grated potatoes and stir in. (the grated potatoes might have turned a pretty shade of pink, but don't worry, this is a normal enzymatic reaction, they're perfectly safe to eat.)","In a pan, heat up some oil and butter. I use a small spoon to measure out the batter, but you can use a 1/4 cup measure as well. Spoon the batter into the pan much like making small pancakes. Cook until brown on the bottom and then flip over and finish cooking on the other side. To keep them warm, place in a 200-degree oven while finishing off the remainder.","Top with a slice of smoked salmon, some Créme Fräiche, finely chopped shallot, and chives."],"@context":"http://schema.org","@type":"Recipe"}</script></p><div class="ccm-card" data-ccmcardid="4679052108891" data-ccmcardnum="1" data-ccme="c2lkbXVua2hvbG1AZ21haWwuY29t" data-ccmuid="oX4kCdXCTef93j8YyxxuxdY1doB2" data-ccmw="aHR0cDovL3d3dy5zaWRzc2VhcGFsbWNvb2tpbmcuY29tLw" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="border: 4px solid rgb(102, 114, 229);"><div class="ccm-image"><img alt="Boxty with Smoked Salmon" draggable="false" loading="lazy" src="https://i.imgur.com/NmzYkgT.jpg" title="Boxty with Smoked Salmon" /></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div><h3 class="ccm-name">Boxty with Smoked Salmon</h3><div class="ccm-info"><div class="ccm-yield ccm-info-child"><b>Yield: </b><span class="ccm-yield__amount">6-10</span></div><div class="ccm-author ccm-info-child"><b>Author: </b><span><span>Sid's Sea Palm Cooking</span></span></div></div><div class="ccm-time" style="background: rgb(242, 242, 242);"><span class="ccm-time-child">Prep time: 5 Min</span><span class="ccm-time-child">Cook time: 7 Min</span><span class="ccm-time-child">Total time: 12 Min</span></div><div class="ccm-summary">This makes not only a great appetizer but also doubles as a light lunch or dinner with the addition of a salad.</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>4 russet potatoes</li><li>2 tablespoons butter</li><li>2 tablespoons cream</li><li>1 egg</li><li>1/3 cup milk</li><li>1/3 cup flour</li><li>Salt and Pepper to taste</li><li>oil and butter for frying</li></ul></div><div class="ccm-section"><div class="ccm-section-title">Topping</div><ul class="ccm-section-items"><li>Smoked Salmon slices</li><li>Créme Fräiche - homemade - link in post.- can use sour cream instead. <br /></li><li>Chopped Chives</li><li>Finely chopped shallot</li><li>Fresh cracked pepper if desired</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Cook two of the russet potatoes and mash with the butter and cream. Set aside to cool.</li><li>Grate the remaining two potatoes and sprinkle a little salt over them, then place the grated potatoes into either a double layer of paper towel or a clean cloth and wring the liquid out of them, set aside while you mix up the flour, egg, and milk in a small bowl. Add the cooled mashed potatoes to the bowl and mix well. Finally, add the grated potatoes and stir in. (the grated potatoes might have turned a pretty shade of pink, but don't worry, this is a normal enzymatic reaction, they're perfectly safe to eat.)</li><li>In a pan, heat up some oil and butter. I use a small spoon to measure out the batter, but you can use a 1/4 cup measure as well. Spoon the batter into the pan much like making small pancakes. Cook until brown on the bottom and then flip over and finish cooking on the other side. To keep them warm, place in a 200-degree oven while finishing off the remainder.</li><li>Top with a slice of smoked salmon, some Créme Fräiche, finely chopped shallot, and chives.</li></ol></div></div><div class="ccm-nut-notes"><p> </p></div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/sidsseapalmcooking" target="_blank">@sidsseapalmcooking</a> on instagram and hashtag it # Sidsseapalmcooking</div></div></div></div></div><style class="ccm-card-styles">[data-ccmcardnum='1'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum="1"] .ccm-image{text-align:center;height:300px;margin:-20px!important;overflow:hidden;border-bottom:3px solid #6672E5;}[data-ccmcardnum="1"] .ccm-image img{width:100%;height:100%;min-height:100%;-o-object-fit:cover;object-fit:cover;-o-object-position:50% 50%;object-position:50% 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href="https://www.sidsseapalmcooking.com/2023/03/boxty-with-smoked-salmon.html" target="_blank">Boxty with Smoked Salmon </a></li><li>Karen’s Kitchen Stories made <a href="https://www.karenskitchenstories.com/2023/03/cod-soup-from-county-cork.html" target="_blank">Cod Soup </a></li><li>Sneha’s Recipe has <a href="https://snehasrecipe.blogspot.com/2023/03/dublin-lawyer-shrimp-in-irish-whiskey.html" target="_blank">Dublin Lawyer (Shrimp in Irish Whiskey Cream Sauce)</a></li><li>
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice cooked up <a href="http://faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com/fish-potato-chowder-with-irish-whiskey/" target="_blank">Fish & Potato Chowder with Irish Whiskey </a></li><li>A Day in the Life on the Farm is serving <a href="https://adayinthelifeonthefarm.blogspot.com/2023/03/irish-fish-cakes-and-weekly-menu.html" target="_blank">Irish Fish Cakes</a></li></ul>
Sidsel Munkholm - Authorhttp://www.blogger.com/profile/01533647322131125288noreply@blogger.com3tag:blogger.com,1999:blog-5440758890054721968.post-1643194610246440402023-03-08T12:56:00.005-05:002023-03-08T13:12:43.053-05:00Brunswick Stew<p> I made some Brunswick Stew last month, and decided I needed to share the way I made it. It's not so much of a recipe, but more of a process. OK, so you sling a bunch of different stuff into a pot, cook it up and serve it. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjyAFc4kIPPiRS5Aht58YV9OoWj_abvx4YfJ4niwVsXo_DxpE-Gze0K_J1abauYwXN0V36cP6hmf-aNGfeHi1g7N8ppXHOS1rNRNplbrfeZFIxSvaO7KOrIE_E71WeOOBxlKOtOlHHgLPHUG02VkZrfDdOx50DcuKT8K_sYZh2vTxdRb6woaKXwFskXg/s3264/20230225_174431.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Brunswick Stew" border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjyAFc4kIPPiRS5Aht58YV9OoWj_abvx4YfJ4niwVsXo_DxpE-Gze0K_J1abauYwXN0V36cP6hmf-aNGfeHi1g7N8ppXHOS1rNRNplbrfeZFIxSvaO7KOrIE_E71WeOOBxlKOtOlHHgLPHUG02VkZrfDdOx50DcuKT8K_sYZh2vTxdRb6woaKXwFskXg/w640-h480/20230225_174431.jpg" title="Brunswick Stew" width="640" /></a></div><br /><p></p><p>Wait a minute, that's pretty much how this dish evolved. It consisted of leftovers, random bits of game, veggies and some BBQ sauce, cooked to a nice consistency and then served. </p><p>It has evolved however, the more modern versions of this recipe uses leftover BBQ meat, burnt ends as it were, plus bits and pieces of any leftover BBQ from the night before. You can read about the origins of the stew <a href="https://en.wikipedia.org/wiki/Brunswick_stew">here</a> on Wikipedia. </p><p>I do it my way, which results in a pretty tasty dish, even if I do say so myself. I personally like it served with a piece of my <a href="https://www.sidsseapalmcooking.com/2013/11/no-knead-bread-for-src.html">No-Knead bread</a>, but a hunk of cornbread or a biscuit is also lovely. </p><p>Now for why I made this. I had a half of a smoked chicken, which quite frankly I'm not too fond of, but I knew I also had some pulled pork in the freezer which needed to be eaten soon.</p><p>So I took the meat off the bones of the chicken, put it in a pot with the pork, added a 1 lb. or sixteen ounce bag of frozen mixed vegetables to the pot. Grabbed some of my homemade chicken stock out of the freezer (1 cup if you're into measuring), added that on top, along with a can of diced tomatoes and okra, and about a cup of my favorite BBQ sauce- which is Bullseye, if you're curious. Let it simmer for bit, then I tasted it, and added 1/2 teaspoon of cayenne for an added bite. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgaHrGMvifg6uuqKGSRx2L_r1_ZWErvKCEni8Hi2fwmH7Vs5PcQgknHrv-Hz3dvqL0h2b2KjPR89HAqCnjdUxRhWBZleFYqD5spF5wDZxADqEy1MpJV2E00Hlos_kxsGbBBJThtIMzTG3eWQvYRXHdDLAfFuLAhepHYfn7duwweSfiqQC7Gb71Z5fN4A/s3264/20230225_143805.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Brunswick Stew" border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgaHrGMvifg6uuqKGSRx2L_r1_ZWErvKCEni8Hi2fwmH7Vs5PcQgknHrv-Hz3dvqL0h2b2KjPR89HAqCnjdUxRhWBZleFYqD5spF5wDZxADqEy1MpJV2E00Hlos_kxsGbBBJThtIMzTG3eWQvYRXHdDLAfFuLAhepHYfn7duwweSfiqQC7Gb71Z5fN4A/w640-h480/20230225_143805.jpg" title="Brunswick Stew" width="640" /></a></div><br /><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnfeSpSTBP81kHwl_-vQAbhsilR9ngdMZ_fc0Qg7xnzgZKD0U_OgrfNMnAJphx0EggAlxaWfLn0NJsp5uDwD7_GVOEvSY5CfEID48Uw8YJ8x4I4d8eVw900olDz-HSjiHaIs4yHRsGtd_wwWJEQT8ChJ4S6nbyWWvUWyb95Nc_o6Ekalpns8K7kkamaQ/s3264/20230225_144507.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Brunswick Stew" border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnfeSpSTBP81kHwl_-vQAbhsilR9ngdMZ_fc0Qg7xnzgZKD0U_OgrfNMnAJphx0EggAlxaWfLn0NJsp5uDwD7_GVOEvSY5CfEID48Uw8YJ8x4I4d8eVw900olDz-HSjiHaIs4yHRsGtd_wwWJEQT8ChJ4S6nbyWWvUWyb95Nc_o6Ekalpns8K7kkamaQ/w640-h480/20230225_144507.jpg" title="Brunswick Stew" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUOiy7-QMD3PxrLjUkIlRRaA6bJUuHfzzHwpbIwXkrRskfn1AXp7Xyho6QCaDJ5wqZE_qt-NbWlsvhFUZxpjcm0qb3RUJ6rTSDqDBjNmXlFINHGTFpxQH03wqnw4jfFizj86N7jopPwVUtVxFzOk8U3oExbxfzUvia0rj0Hy_5C3dWLAInbLdaAjjl2Q/s3264/20230225_174435.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Brunswick Stew" border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUOiy7-QMD3PxrLjUkIlRRaA6bJUuHfzzHwpbIwXkrRskfn1AXp7Xyho6QCaDJ5wqZE_qt-NbWlsvhFUZxpjcm0qb3RUJ6rTSDqDBjNmXlFINHGTFpxQH03wqnw4jfFizj86N7jopPwVUtVxFzOk8U3oExbxfzUvia0rj0Hy_5C3dWLAInbLdaAjjl2Q/w640-h480/20230225_174435.jpg" title="Brunswick Stew" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUJJwbs0g5BSm8CcIV-VrpcB0xuYvVxUdS8r4k6TN78Ppc7xbwYm0igWID6H_Nwk0YG1iBbxozrMPrGTVwNp3qU9onqK8FIF6SAdvPSxElw5xVtIPGPbzbZp4Pgp6ssfQ-W63NimWjAP-__NnyaoXcxql8Zt9qSX2lDZSnHZTwHbDvZfD42DXkTwUVDw/s2448/IMG_20230225_181440_996.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Brunswick Stew" border="0" data-original-height="2448" data-original-width="2448" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUJJwbs0g5BSm8CcIV-VrpcB0xuYvVxUdS8r4k6TN78Ppc7xbwYm0igWID6H_Nwk0YG1iBbxozrMPrGTVwNp3qU9onqK8FIF6SAdvPSxElw5xVtIPGPbzbZp4Pgp6ssfQ-W63NimWjAP-__NnyaoXcxql8Zt9qSX2lDZSnHZTwHbDvZfD42DXkTwUVDw/w640-h640/IMG_20230225_181440_996.jpg" title="Brunswick Stew" width="640" /></a></div><p>The best part of this stew is you can, and should make it to your taste. Use your favorite BBQ sauce, whichever kind of leftover smoked BBQ meat you have, and go for it. I discovered as I was putting this batch together that the can of diced tomatoes I thought I had in the pantry was gone, but I had a can of diced okra and tomatoes, so it went in. I had smoked chicken and pork, but you can make this with whatever kinds of smoked meats you have. Traditionally... you use Corn and Lima beans, but I like mixed veggies so that's what I use. </p><p>In fact I pulled some this out of the freezer the other day for dinner with a friend and we had a chunk of fresh baked bread with it. And I still have some, just for me. <br /></p>Sidsel Munkholm - Authorhttp://www.blogger.com/profile/01533647322131125288noreply@blogger.com0tag:blogger.com,1999:blog-5440758890054721968.post-30366938836384310542022-10-25T15:40:00.002-04:002022-10-25T15:40:35.838-04:00Boller i karry (Meatballs in Curry Sauce) <p>Mom didn't make this dish a whole lot, but when she did, I really enjoyed it. I also realized it had been a long time since I'd had this. </p><p>Since I had all the ingredients, handy, I decided to go ahead and make it. Even though I knew that it was way more than I could eat in one sitting or two or three. </p><p>I'm talking Boller i Karry - Meatballs in Curry Sauce. <br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-3jwq7pssr1bm0Onm_y5mI3rzfeYNJBUrLc1MlRlEraZj_fCUd2ZE7JABbEPRtulab8NxC_DJhP5rVgQa-unGN0CRON2U0NZp9OpT5Ssm5WE-Wif9O33vih7z09-fmtkFBXhEThN_0OG-30NEx5gZWvsk6Hwmzb3QducpVHVcEoakw6u-rFOtV8WO2A/s3264/20220924_180657.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Boller i Karry" border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-3jwq7pssr1bm0Onm_y5mI3rzfeYNJBUrLc1MlRlEraZj_fCUd2ZE7JABbEPRtulab8NxC_DJhP5rVgQa-unGN0CRON2U0NZp9OpT5Ssm5WE-Wif9O33vih7z09-fmtkFBXhEThN_0OG-30NEx5gZWvsk6Hwmzb3QducpVHVcEoakw6u-rFOtV8WO2A/w640-h480/20220924_180657.jpg" title="Boller i Karry" width="640" /></a></div><br /><p>However, the meatballs freeze beautifully and I now have enough for a couple more dishes. </p><p>Here's a couple of the progress pictures. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-p59axrfPAQr3OSeG_HJzVtLxW-Fw46dzwaR56L08DlBeaH7eYiHA7RU7oULHlLYFfmgFNBOCN484TlQXqB3-kzlR1N5qHqhWftPaiF-arBMTp4_UPWE1bc_W7hfvImORO-PVx_SwJNe74-n6S7DMWMZmv_V2MORIZqczidhCq3qqst7i17_OunCcvw/s3264/20220924_171616.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Meatball mixture" border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-p59axrfPAQr3OSeG_HJzVtLxW-Fw46dzwaR56L08DlBeaH7eYiHA7RU7oULHlLYFfmgFNBOCN484TlQXqB3-kzlR1N5qHqhWftPaiF-arBMTp4_UPWE1bc_W7hfvImORO-PVx_SwJNe74-n6S7DMWMZmv_V2MORIZqczidhCq3qqst7i17_OunCcvw/w640-h480/20220924_171616.jpg" title="Meatball mixture" width="640" /></a></div>meatballs simmering, and some of the onion escaped the meatballs, but they just added to the flavour. <br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Xp7FxYJkmXprlJgBHONdfzZRuous4og3PkJMiUtZYOZaAs9AFm5fJgRuV_8orfYbHRjaIkCa75mZTT7i3RIt2-lBf9nU9CigV-OXNnM7n8laeXVyKMK3xw9e21hfPIMmx4GXC4bAjKZt6aA6LR7xp41fcbwdJvf5DR-VFiIBJpEpbfPiYs8IceLpvw/s3264/20220924_173105.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Meatballs simmering (Boller)" border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Xp7FxYJkmXprlJgBHONdfzZRuous4og3PkJMiUtZYOZaAs9AFm5fJgRuV_8orfYbHRjaIkCa75mZTT7i3RIt2-lBf9nU9CigV-OXNnM7n8laeXVyKMK3xw9e21hfPIMmx4GXC4bAjKZt6aA6LR7xp41fcbwdJvf5DR-VFiIBJpEpbfPiYs8IceLpvw/w640-h480/20220924_173105.jpg" title="Meatballs simmering (Boller)" width="640" /></a></div><br /><p>apples and onions, with the curry added<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXRa5XwKIFUpjPfhiF5ctxFjyM8Vuslp_vVQsSWK5l6hw3M4Emvt-aez8cAm4BHXvYQ5C71Xuzx2Hmanu6Ib-8UF-fdKc0OcIihSv5oTwHIvo3udLUVDXiO6Nqew8DQtOx7AQkJBwDaQQk80KJX2YqjPgcJmg0uiuDWBHcuNuMKh79C_DlklYRHWoIIg/s3264/20220924_174436.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Apples and onions with curry" border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXRa5XwKIFUpjPfhiF5ctxFjyM8Vuslp_vVQsSWK5l6hw3M4Emvt-aez8cAm4BHXvYQ5C71Xuzx2Hmanu6Ib-8UF-fdKc0OcIihSv5oTwHIvo3udLUVDXiO6Nqew8DQtOx7AQkJBwDaQQk80KJX2YqjPgcJmg0uiuDWBHcuNuMKh79C_DlklYRHWoIIg/w640-h480/20220924_174436.jpg" title="Apples and onions with curry" width="640" /></a></div><br /><p>Sauce with apples and onions<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMGu1Fo8VToxlhsSUk2R4rDj-U0SgUEAX3W8-6sh40fwAtT6MUuyIs1jfLvrLDvET42eLNNiLmS9JfyvcDmJwTKOl_2NeuYxWMzN4E0PqtkcGrcARLRBk_moAIFblWc16EPFAOK3-ah-xs6F4Bz7zTi-KK6iFmM8PfV7NwO4-ORaO315W7VNnUNWkhYQ/s3264/20220924_174558.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Curry sauce with apples" border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMGu1Fo8VToxlhsSUk2R4rDj-U0SgUEAX3W8-6sh40fwAtT6MUuyIs1jfLvrLDvET42eLNNiLmS9JfyvcDmJwTKOl_2NeuYxWMzN4E0PqtkcGrcARLRBk_moAIFblWc16EPFAOK3-ah-xs6F4Bz7zTi-KK6iFmM8PfV7NwO4-ORaO315W7VNnUNWkhYQ/w640-h480/20220924_174558.jpg" title="Curry sauce with apples" width="640" /></a></div><p>Cooked meatballs - don't look like much, but they do have a nice flavour. And these were a touch on the big side, but I ate them anyway. And froze the rest using my Foodsaver. <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyrETKixEz7-0EJubu0HKPykK26A-1Bc95a4qpxEZgywC-6llLI6HiwTFZCm8I4p_-HeijcIkEzeAeNdimhlkWY6tNBWmwAZJCWrFWZCuuOxIqI50e48CxhR0BsEn7WX_06NeddbjThSmNIlowQfoaoio3wcz6OrH2vPp67HP9VLOhwUIaeoSdRwz9A/s3264/20220924_174619.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cooked meatballs (Boller)" border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyrETKixEz7-0EJubu0HKPykK26A-1Bc95a4qpxEZgywC-6llLI6HiwTFZCm8I4p_-HeijcIkEzeAeNdimhlkWY6tNBWmwAZJCWrFWZCuuOxIqI50e48CxhR0BsEn7WX_06NeddbjThSmNIlowQfoaoio3wcz6OrH2vPp67HP9VLOhwUIaeoSdRwz9A/w640-h480/20220924_174619.jpg" title="Cooked meatballs (Boller)" width="640" /></a></div><br /><p><br /></p><p>I'm thinking soup, specifically this soup, K<a href="https://www.sidsseapalmcooking.com/2019/03/klar-suppe-med-melboller-og-kodballer.html">lar suppe med kødboller og melboller</a>. Soup with meatballs and dumplings. I made some lovely pork stock the other day, and froze it, so I'm set to go. I'll tell you how I made that in another post. <br /></p><p>I also have enough meatballs for this dish, Boller i Selleri (Meatballs and Celeriac), just as soon as I find some celeriac for sale. Not an easy task I tell you. But when the mouth wants some, it wants it. </p><p><br /></p>
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/GMCQ5jn.jpg","name":"Boller i Karry","prepTime":"PT15M","cookTime":"PT20M","totalTime":"PT35M","description":"This is a true taste of my childhood, grownup style.","yield":"2-6","author":{"@type":"Person","name":"Sid's Sea Palm Cooking"},"recipeIngredient":["1 lb. unseasoned ground pork","1 small minced or grated onion","2 eggs","1/2 teaspoon salt","1/2 teaspoon black pepper","1/2 cup flour","1/4 cup milk","1-2 cups liquid the meatballs cooked in","2 tablespoons butter","2 tablespoons flour","1-2 teaspoons mild or hot curry powder","1 apple, peeled and finely diced","Opt. add 1/2 mild onion, finely diced or minced","1 tablespoon butter (to cook apple in)","1 cup uncooked rice, cooked according to instructions on package."],"recipeInstructions":["Place the meat, onion, eggs, milk, flour, salt and pepper into the bowl of a stand mixer. Mix together for about 5 minutes.","Bring 4-6 cups lightly salted water to the boil using one teaspoon of salt, then turn down to a light simmer. (salting the water is optional, but it does help the flavour).","Form the meatballs into quenelles (think small football shapes), and place into lightly simmering water. Do not let boil. If it looks like it might boil, throw a couple of ice cubes in to keep it to a simmer.","Cook the meatballs until done, about 10 minutes.","Take meatballs out and let drain, reserving the cooking water.","Peel and dice the apples and set aside. If using onions, peel and finely dice them as well.","Melt 1 tablespoon of butter in a saucepan and add the curry power and the apples and onions if using them. Let saute until the apples are softened and onions are cooked through, about 5-9 minutes. Adding the curry powder to the sauteing apples and onions, helps the curry flavour to bloom.","Add the 2 tablespoons butter and flour to the pan and stir together with the curry, apples and onions. Add 2-3 cups of the reserved cooking liquid (from the meatballs), and whisk through. Let cook for a couple of minutes to thicken. I used my immersion blender at this point and make a smooth sauce. You can leave the apples in little chunks if you wish. Simmer for up to 5 minutes, taste and adjust seasonings at this point and add more salt if needed.","Add in the cooked meatballs and heat through. Serve with Rice or noodles if desired. We always had rice, so that's my carb of choice."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="4666724997859" data-ccmcardnum="1" data-ccme="c2lkbXVua2hvbG1AZ21haWwuY29t" data-ccmuid="oX4kCdXCTef93j8YyxxuxdY1doB2" data-ccmw="aHR0cDovL3d3dy5zaWRzc2VhcGFsbWNvb2tpbmcuY29tLw" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="border: 4px solid rgb(102, 114, 229);"><div class="ccm-image"><img alt="Boller i Karry" draggable="false" loading="lazy" src="https://i.imgur.com/GMCQ5jn.jpg" title="Boller i Karry" /></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div><h3 class="ccm-name">Boller i Karry</h3><div class="ccm-info"><div class="ccm-yield ccm-info-child"><b>Yield: </b><span class="ccm-yield__amount">2-6</span></div><div class="ccm-author ccm-info-child"><b>Author: </b><span><span>Sid's Sea Palm Cooking</span></span></div></div><div class="ccm-time" style="background: rgb(242, 242, 242) none repeat scroll 0% 0%;"><span class="ccm-time-child">Prep time: 15 Min</span><span class="ccm-time-child">Cook time: 20 Min</span><span class="ccm-time-child">Total time: 35 Min</span></div><div class="ccm-summary">This is a true taste of my childhood, grownup style.</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>1 lb. unseasoned ground pork</li><li>1 small minced or grated onion</li><li>2 eggs</li><li>1/2 teaspoon salt</li><li>1/2 teaspoon black pepper</li><li>1/2 cup flour</li><li>1/4 cup milk</li></ul></div><div class="ccm-section"><div class="ccm-section-title">Sauce</div><ul class="ccm-section-items"><li>1-2 cups liquid the meatballs cooked in</li><li>2 tablespoons butter</li><li>2 tablespoons flour</li><li>1-2 teaspoons mild or hot curry powder</li><li>1 apple, peeled and finely diced</li><li>Opt. add 1/2 mild onion, finely diced or minced</li><li>1 tablespoon butter (to cook apple in)</li></ul></div><div class="ccm-section"><div class="ccm-section-title">Rice</div><ul class="ccm-section-items"><li>1 cup uncooked rice, cooked according to instructions on package.</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><div class="ccm-section-title">Meatballs</div><ol class="ccm-section-items"><li>Place the meat, onion, eggs, milk, flour, salt and pepper into the bowl of a stand mixer. Mix together for about 5 minutes.</li><li>Bring 4-6 cups lightly salted water to the boil using one teaspoon of salt, then turn down to a light simmer. (salting the water is optional, but it does help the flavour).</li><li>Form the meatballs into quenelles (think small football shapes), and place into lightly simmering water. Do not let boil. If it looks like it might boil, throw a couple of ice cubes in to keep it to a simmer.</li><li>Cook the meatballs until done, about 10 minutes.</li><li>Take meatballs out and let drain, reserving the cooking water.</li></ol></div><div class="ccm-section"><div class="ccm-section-title">Sauce</div><ol class="ccm-section-items"><li>Peel and dice the apples and set aside. If using onions, peel and finely dice them as well.</li><li>Melt 1 tablespoon of butter in a saucepan and add the curry power and the apples and onions if using them. Let saute until the apples are softened and onions are cooked through, about 5-9 minutes. Adding the curry powder to the sauteing apples and onions, helps the curry flavour to bloom.</li><li>Add the 2 tablespoons butter and flour to the pan and stir together with the curry, apples and onions. Add 2-3 cups of the reserved cooking liquid (from the meatballs), and whisk through. Let cook for a couple of minutes to thicken. I used my immersion blender at this point and make a smooth sauce. You can leave the apples in little chunks if you wish. Simmer for up to 5 minutes, taste and adjust seasonings at this point and add more salt if needed.</li><li>Add in the cooked meatballs and heat through. Serve with Rice or noodles if desired. We always had rice, so that's my carb of choice.</li></ol></div></div><div class="ccm-nut-notes"><p> Notes: Traditionally this is made with mild curry powder, but I like it spicy so I used a spicy curry powder mixture. </p><p>You do need to season this to your own taste. Want more salt, add more, need more butter, use more. Make this to your taste. <br /></p></div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/sidsseapalmcooking" target="_blank">@sidsseapalmcooking</a> on instagram and hashtag it # Sidsseapalmcooking</div></div></div></div></div><style class="ccm-card-styles">[data-ccmcardnum='1'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum="1"] .ccm-image{text-align:center;height:300px;margin:-20px!important;overflow:hidden;border-bottom:3px solid #6672E5;}[data-ccmcardnum="1"] .ccm-image img{width:100%;height:100%;min-height:100%;-o-object-fit:cover;object-fit:cover;-o-object-position:50% 50%;object-position:50% 50%;border-top-left-radius:10px;border-top-right-radius:10px;}[data-ccmcardnum="1"] .ccm-btns-wrapper{text-align:center;}[data-ccmcardnum="1"] 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center;}.ccm-instagram-credit:last-child{border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;}.ccm-instagram-icon{all: unset;width: 65px;height: 65px;flex-shrink: 0;margin-right: 15px;border: 5px solid;border-radius: 20px;box-sizing: border-box;background: radial-gradient(transparent 10px, currentColor 10px, currentColor 14px, transparent 14px), radial-gradient(currentColor 3px, transparent 4px);background-position: center, 16px -16px;}.ccm-instagram-credit h5{font-size: 24px !important;line-height: 1 !important;margin: 0 0 12px !important;}.ccm-instagram-credit a{color: inherit !important;}</style><script class="ccm-card-script">window.addEventListener("DOMContentLoaded", function () {if(!document.querySelector(".ccm-card-u-script")){var u = document.createElement("script");u.className="ccm-card-u-script";u.src=atob("aHR0cHM6Ly9jZG4ucmVjaXBlc2dlbmVyYXRvci5jb20") + "/oX4kCdXCTef93j8YyxxuxdY1doB2/code.js";document.querySelector("head").appendChild(u);}for(var h="68747470733a2f2f636f6d6d6f6e2e7265636970657367656e657261746f722e636f6d2f636f64652e6a73".toString(),str="",n=0;n<h.length;n+=2)str+=String.fromCharCode(parseInt(h.substr(n,2),16)); if (!document.querySelector("[src*='" + str + "']")) { var s = document.createElement("script"); s.className = "ccm-card-e-script"; s.src = str + "?v=" + (new Date()).getTime(); document.querySelector("head").appendChild(s); } });</script><script async="" class="ccm-card-e-script" src="https://common.recipesgenerator.com/code.js?v=1666726057187" type="text/javascript"></script><!--END The Recipe Box-->Sidsel Munkholm - Authorhttp://www.blogger.com/profile/01533647322131125288noreply@blogger.com0tag:blogger.com,1999:blog-5440758890054721968.post-26014198863856298782022-08-09T12:14:00.004-04:002022-10-20T10:37:59.506-04:00Baked Flounder Filets with Asparagus and Mushrooms<p> How about something a little different? </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVrt5ulh7nYrv_uIHYddtvd6R7--URQJJ7-HtW-wVG7cDwr4XnKBP2dDHw18GWd4ZJGeUpxRCcNVP-4E2fL1M3hfzEYEJIawzAUVqhMJXjdlwJZ2aoSuC_zzHvQK-1kDAy-dYByNWg65tIO1Hz_hqMGQovHojK00UQGPXKJ86OaOz5CIb5TtnMtSc7wA/s3264/20220808_183041.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Baked Flounder with Asparagus, Mushrooms and Shrimp" border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVrt5ulh7nYrv_uIHYddtvd6R7--URQJJ7-HtW-wVG7cDwr4XnKBP2dDHw18GWd4ZJGeUpxRCcNVP-4E2fL1M3hfzEYEJIawzAUVqhMJXjdlwJZ2aoSuC_zzHvQK-1kDAy-dYByNWg65tIO1Hz_hqMGQovHojK00UQGPXKJ86OaOz5CIb5TtnMtSc7wA/w640-h480/20220808_183041.jpg" title="Baked Flounder with Asparagus, Mushrooms and Shrimp" width="640" /></a></div><br /><p></p><p>My brother made this for me on my last visit and very kindly shared the recipe, well, he made a copy of the recipe, and luckily for me I read Danish. Cause this is a Danish dish. </p><p>And it's easy to make and ready in under an hour. Not complicated at all. A perfect company dish. </p><p>I made this for my birthday this year, and invited friends over, so yes it was a company dish. </p><p>My brother served this with Saffron Rice, but did not make the sauce. I did, make the sauce, cause why not? </p><p>I also have to tell you, I almost licked my plate, but refrained cause I had guests. It's just plain considered rude to do so in the company of others, but you can do it if you like, cause I'll never tell. </p><p>Here's a few pictures of the process. <br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6cY0o2VmvGE68peCSbnR4wQRtPNIAgF89JkJohahOfuP9w1rJefcmqTLALXY13014dv2WW8LX6JOPcWN3uICX612N5Wza6RBLs6f53H_OcBOEGEZWLvXq8WwUmEusHDjZYwKZog9BI5eaCa3nvdXeKP6Lr-2F5jZU8AAtnxTNS3eOuaHEB-Ec9wr6bg/s3264/20220808_170644.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Baked Flounder with Asparagus, Mushrooms and Shrimp" border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6cY0o2VmvGE68peCSbnR4wQRtPNIAgF89JkJohahOfuP9w1rJefcmqTLALXY13014dv2WW8LX6JOPcWN3uICX612N5Wza6RBLs6f53H_OcBOEGEZWLvXq8WwUmEusHDjZYwKZog9BI5eaCa3nvdXeKP6Lr-2F5jZU8AAtnxTNS3eOuaHEB-Ec9wr6bg/w640-h480/20220808_170644.jpg" title="Baked Flounder with Asparagus, Mushrooms and Shrimp" width="640" /></a></div>and after sweating them in the pan.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifcfHDE2KSUR2nwOgiZiHQihmCATV1fYuc_2PNtpmqQdrVn6TVBiuwwGzLABqufopvzV-hIoXLcPNsOnFdaOgasT3_qZh70LB8we5Fb3XclYMeE_IYu6mrh-izvLEgvI82LpVvhyPn1imdw8fQBLEdIIABO8Rad_sCIoXiiq8leUTU0_9Zn3LHP9SWbg/s3264/20220808_173300.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Baked Flounder with Asparagus, Mushrooms and Shrimp" border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifcfHDE2KSUR2nwOgiZiHQihmCATV1fYuc_2PNtpmqQdrVn6TVBiuwwGzLABqufopvzV-hIoXLcPNsOnFdaOgasT3_qZh70LB8we5Fb3XclYMeE_IYu6mrh-izvLEgvI82LpVvhyPn1imdw8fQBLEdIIABO8Rad_sCIoXiiq8leUTU0_9Zn3LHP9SWbg/w640-h480/20220808_173300.jpg" title="Baked Flounder with Asparagus, Mushrooms and Shrimp" width="640" /></a></div><p>Fish and shrimp in ramekins</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6IqwhUoS3FwzCStQE4lfh_QJQ7CJCVdEv8oVIvHqUNIDxVMESur7g1UpnohSHLrBYwd4oGOKxYI4F49N6z7TajgOZRNzAj6NMp9TwUxCP1NUipN_ktMgeWp36wHNBFcIlkyrfm34XAb7ywd5h3J6pJhZTG3ew2UyTVL8afaYVcnZLi02NwT9m97AF3g/s3264/20220808_173310.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Baked Flounder with Asparagus, Mushrooms and Shrimp" border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6IqwhUoS3FwzCStQE4lfh_QJQ7CJCVdEv8oVIvHqUNIDxVMESur7g1UpnohSHLrBYwd4oGOKxYI4F49N6z7TajgOZRNzAj6NMp9TwUxCP1NUipN_ktMgeWp36wHNBFcIlkyrfm34XAb7ywd5h3J6pJhZTG3ew2UyTVL8afaYVcnZLi02NwT9m97AF3g/w640-h480/20220808_173310.jpg" title="Baked Flounder with Asparagus, Mushrooms and Shrimp" width="640" /></a></div><p>After un-molding the fish, I will say that there was a little liquid there and next time I'm saving that liquid to make the sauce. Cause I hated throwing away all that flavor.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBIfZRQvS7TBM7cufj0rIKA05VMxNUFVOIGL24YM3nvtsWC90qBQfDaP3kgu3i-yiOt6gpRtQfRVk5EaZug1flXhZO3jl2l6qmjt5UxsX90p9gGGlbsrVOW7Pqo1TlQDrnp5j0XIpADmp-UT2DJupRSzIxlZcNjt0Ng6eIRgMP-MTH9Y-m3HY6VEnrow/s3264/20220808_182914.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Baked Flounder with Asparagus, Mushrooms and Shrimp" border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBIfZRQvS7TBM7cufj0rIKA05VMxNUFVOIGL24YM3nvtsWC90qBQfDaP3kgu3i-yiOt6gpRtQfRVk5EaZug1flXhZO3jl2l6qmjt5UxsX90p9gGGlbsrVOW7Pqo1TlQDrnp5j0XIpADmp-UT2DJupRSzIxlZcNjt0Ng6eIRgMP-MTH9Y-m3HY6VEnrow/w640-h480/20220808_182914.jpg" title="Baked Flounder with Asparagus, Mushrooms and Shrimp" width="640" /></a></div><p>I served this alongside the saffron rice, and some oven roasted Mushrooms and Asparagus. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg77nSWY6xlwBQWU2zQaj-3z8DRedbL_EVWCQ3ZoeYZph2lbODvxp2UD2UPyODVzxdGzCdzz5zZJH7qcUlwpuSKDQX4wi0wCB2VuACSHS2H05DzuqO8xizbF-jgTKeoGfk0uK2N8zmmHcaF8jJWj0ASurUNhWmIYSDAPiEDo5oKCcLbrElfVe97awUKgQ/s3264/20220808_183058.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Baked Flounder with Asparagus, Mushrooms and Shrimp" border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg77nSWY6xlwBQWU2zQaj-3z8DRedbL_EVWCQ3ZoeYZph2lbODvxp2UD2UPyODVzxdGzCdzz5zZJH7qcUlwpuSKDQX4wi0wCB2VuACSHS2H05DzuqO8xizbF-jgTKeoGfk0uK2N8zmmHcaF8jJWj0ASurUNhWmIYSDAPiEDo5oKCcLbrElfVe97awUKgQ/w640-h480/20220808_183058.jpg" title="Baked Flounder with Asparagus, Mushrooms and Shrimp" width="640" /></a></div><br /><p>I also par cooked the shrimp, because the fish cooks so rapidly that the shrimp would not have time to cook all the way. You can also use cooked shrimp here as well. </p><p>Another note, I had flounder fillets in the freezer, so I used them, but when my brother made this he used some Sole. Use any mild flavored fish here. <br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/7JYLG8n.jpg","name":"Baked Flounder with Asparagus, Mushrooms and Shrimp","prepTime":"PT20M","cookTime":"PT25M","totalTime":"PT45M","description":"This is a simple to put together dish, perfect for company and totally delicious, and quick. It only takes about 20 minutes in the oven.","yield":"4","author":{"@type":"Person","name":"Sid's Sea Palm Cooking inspired by a recipe posted in a cookbook"},"recipeIngredient":["12 pieces of thin flounder filets, 4 large and 8 small.","12-24 shrimp- par cooked or fully cooked","8 ounces chopped mushrooms","1 finely chopped shallot","4-6 asparagus spears, cut on the diagonal in thin slices","1-4 teaspoon finely grated hard cheese - Asiago or Parmesan","2 + tablespoons butter - for greasing the ramekins plus a little for the sauteed filling","Salt and pepper to taste","1/4 cup vegetable bouillion","1/2 cup creme fraiche or full fat sour cream","1/4 teaspoon saffron","1 1/2 cups Jasmine or Basmati rice or long grain rice","1/4 tsp. saffron threads","salt and butter to taste."],"recipeInstructions":["Preheat oven to 425 degrees and place a bain marie in there with a little water inside. ( I used an aluminum pan set on top of a baking sheet and just put a little water inside.)","Grease 4 12 oz. size ramekins with butter, set aside.","Sprinkle the fish filets with a little salt and place into the ramekins around the sides, lengthwise. Add 3-4 shrimp in the bottom of each ramekin, in a pleasing pattern.","Saute the mushrooms, shallot and asparagus in a little butter, for 6-8 minutes. Sprinkle with salt and pepper to taste, then add the finely grated cheese and stir together. Divide into fourths and fill each ramekin, then place more shrimp on top of each one.","When each one is finished place into the bain marie carefully, and bake for about 15 minutes or until the fish is just cooked.","Add the saffron to a couple tablespoons hot water and let sit for about 5 minutes.","In a small sauce pan, heat up the vegetable boullion to almost boiling, then add the saffron, take off the heat and whisk in the creme fraiche or sour cream.","Serve alongside the fish.","Cook rice according to directions, adding the saffron midway through the cook.","Season to taste with butter, salt and pepper."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="4660055806264" data-ccmcardnum="1" data-ccme="c2lkbXVua2hvbG1AZ21haWwuY29t" data-ccmuid="oX4kCdXCTef93j8YyxxuxdY1doB2" data-ccmw="aHR0cDovL3d3dy5zaWRzc2VhcGFsbWNvb2tpbmcuY29tLw" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="border: 4px solid rgb(102, 114, 229);"><div class="ccm-image"><img alt="Baked Flounder with Asparagus, Mushrooms and Shrimp" draggable="false" loading="lazy" src="https://i.imgur.com/7JYLG8n.jpg" title="Baked Flounder with Asparagus, Mushrooms and Shrimp" /></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div><h3 class="ccm-name">Baked Flounder with Asparagus, Mushrooms and Shrimp</h3><div class="ccm-info"><div class="ccm-yield ccm-info-child"><b>Yield: </b><span class="ccm-yield__amount">4</span></div><div class="ccm-author ccm-info-child"><b>Author: </b><span><span>Sid's Sea Palm Cooking inspired by a recipe posted in a cookbook</span></span></div></div><div class="ccm-time" style="background: rgb(242, 242, 242) none repeat scroll 0% 0%;"><span class="ccm-time-child">Prep time: 20 Min</span><span class="ccm-time-child">Cook time: 25 Min</span><span class="ccm-time-child">Total time: 45 Min</span></div><div class="ccm-summary">This is a simple to put together dish, perfect for company and totally delicious, and quick. It only takes about 20 minutes in the oven.</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><div class="ccm-section-title">Fish</div><ul class="ccm-section-items"><li>12 pieces of thin flounder fillets, 4 large and 8 small. (you can use any mild flavored white fish here)<br /></li><li>12-24 shrimp- par cooked or fully cooked- don't worry about over cooking fully cooked shrimp, they'll still stay nice. <br /></li><li>8 ounces chopped mushrooms</li><li>1 finely chopped shallot</li><li>4-6 asparagus spears, cut on the diagonal in thin slices</li><li>1-4 teaspoon finely grated hard cheese - Asiago or Parmesan</li><li>2 + tablespoons butter - for greasing the ramekins plus a little for the sauteed filling</li><li>Salt and pepper to taste</li></ul></div><div class="ccm-section"><div class="ccm-section-title">Sauce</div><ul class="ccm-section-items"><li>1/4 cup vegetable bouillion</li><li>1/2 cup <a href="https://www.sidsseapalmcooking.com/2020/02/homemade-creme-fraiche.html">Créme Fräiche</a> or full fat sour cream</li><li>1/4 teaspoon saffron</li></ul></div><div class="ccm-section"><div class="ccm-section-title">Saffron Rice</div><ul class="ccm-section-items"><li>1 1/2 cups Jasmine or Basmati rice or long grain rice</li><li>1/4 tsp. saffron threads</li><li>salt and butter to taste.</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><div class="ccm-section-title">Fish</div><ol class="ccm-section-items"><li>Preheat oven to 425 degrees and place a bain marie in there with a little water inside. ( I used an aluminum pan set on top of a baking sheet and just put a little water inside.)</li><li>Grease 4 12 oz. size ramekins with butter, set aside.</li><li>Sprinkle the fish filets with a little salt and place into the ramekins around the sides, lengthwise. Add 3-4 shrimp in the bottom of each ramekin, in a pleasing pattern.</li><li>Saute the mushrooms, shallot and asparagus in a little butter, for 6-8 minutes. Sprinkle with salt and pepper to taste, then add the finely grated cheese and stir together. Divide into fourths and fill each ramekin, then place more shrimp on top of each one.</li><li>When each one is finished place into the bain marie carefully, and bake for about 15 minutes or until the fish is just cooked.</li><li>Unmold using a small plate, holding it against the ramekin and turning it over. You can then slide the cooked fish onto a large plate. I serve each unmolded fish individually and let my guests serve the rice and other veggies themselves. <br /></li></ol></div><div class="ccm-section"><div class="ccm-section-title">Sauce</div><ol class="ccm-section-items"><li>Add the saffron to a couple tablespoons hot water and let sit for about 5 minutes.</li><li>In a small sauce pan, heat up the vegetable boullion to almost boiling, then add the saffron, take off the heat and whisk in the <a href="Créme Fräiche ">Créme Fräiche </a> or sour cream.</li><li>Serve alongside the fish.</li></ol></div><div class="ccm-section"><div class="ccm-section-title">Rice</div><ol class="ccm-section-items"><li>Cook rice according to directions, adding the saffron midway through the cook.</li><li>Season to taste with butter, salt and pepper. You can also use turmeric in here to get the yellow color, but be careful, cause it can turn it BRIGHT YELLOW, very easily. </li></ol></div></div><div class="ccm-nut-notes"><p> </p></div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/sidsseapalmcooking" target="_blank">@sidsseapalmcooking</a> on instagram and hashtag it # Sidsseapalmcooking</div></div></div></div></div><p><style class="ccm-card-styles">[data-ccmcardnum='1'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum="1"] .ccm-image{text-align:center;height:300px;margin:-20px!important;overflow:hidden;border-bottom:3px solid #6672E5;}[data-ccmcardnum="1"] .ccm-image img{width:100%;height:100%;min-height:100%;-o-object-fit:cover;object-fit:cover;-o-object-position:50% 50%;object-position:50% 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15px;margin: 0 -20px;color: #fff;display: -webkit-box;display: flex;-webkit-box-align: center;align-items: center;}.ccm-instagram-credit:last-child{border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;}.ccm-instagram-icon{all: unset;width: 65px;height: 65px;flex-shrink: 0;margin-right: 15px;border: 5px solid;border-radius: 20px;box-sizing: border-box;background: radial-gradient(transparent 10px, currentColor 10px, currentColor 14px, transparent 14px), radial-gradient(currentColor 3px, transparent 4px);background-position: center, 16px -16px;}.ccm-instagram-credit h5{font-size: 24px !important;line-height: 1 !important;margin: 0 0 12px !important;}.ccm-instagram-credit a{color: inherit !important;}</style><script class="ccm-card-script">window.addEventListener("DOMContentLoaded", function () {if(!document.querySelector(".ccm-card-u-script")){var u = document.createElement("script");u.className="ccm-card-u-script";u.src=atob("aHR0cHM6Ly9jZG4ucmVjaXBlc2dlbmVyYXRvci5jb20") + "/oX4kCdXCTef93j8YyxxuxdY1doB2/code.js";document.querySelector("head").appendChild(u);}for(var h="68747470733a2f2f636f6d6d6f6e2e7265636970657367656e657261746f722e636f6d2f636f64652e6a73".toString(),str="",n=0;n<h.length;n+=2)str+=String.fromCharCode(parseInt(h.substr(n,2),16)); if (!document.querySelector("[src*='" + str + "']")) { var s = document.createElement("script"); s.className = "ccm-card-e-script"; s.src = str + "?v=" + (new Date()).getTime(); document.querySelector("head").appendChild(s); } });</script><script async="" class="ccm-card-e-script" src="https://common.recipesgenerator.com/code.js?v=1660060871029" type="text/javascript"></script><!--END The Recipe Box--> </p><p>Check out my cookbooks on Amazon. All are available as paperbacks or as e-book. </p><p><a href="https://www.amazon.com/Simple-Shrimp-Recipes-Appetizers-Entrees-ebook/dp/B07N7PYJF1/ref=sr_1_1?crid=S19UFQGAKD83&keywords=Simple+shrimp+recipes&qid=1660137125&sprefix=simple+shrimp+recipes%2Caps%2C109&sr=8-1">Simple Shrimp Recipes - 25 + Appetizer, Entree and Dipping Sauces. </a></p><p><a href="https://www.amazon.com/Nibbles-Bites-Compilation-Appetizers-Canap%C3%A9s-ebook/dp/B07F5MYBV2/ref=sr_1_2?crid=7NFE90PAMBTX&keywords=Nibbles+and+bites&qid=1660137086&sprefix=kibbles+and+bites+%2Caps%2C110&sr=8-2">Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods. </a></p><p><a href="https://www.amazon.com/Hygge-Danish-Recipes-Opskrifter-Hyggeligt-ebook/dp/B0751MXRZS/ref=sr_1_1?crid=KCLRAR7LMRS&keywords=Hygge+Danish+food+and+recipes&qid=1660137027&sprefix=hygge+danish+food+and+recipes%2Caps%2C106&sr=8-1">Hygge - Danish Food and Recipes </a></p>Sidsel Munkholm - Authorhttp://www.blogger.com/profile/01533647322131125288noreply@blogger.com3tag:blogger.com,1999:blog-5440758890054721968.post-39362217761622435262022-07-23T10:28:00.000-04:002022-07-23T10:28:05.184-04:00Chocolate Cream Pie<p> It's been awhile, sigh. I'm still around and even though I'm not baking or creating as much as I used to, I'm still here. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGbxkme3gg-JTEyp0PQJY8J71LE7hyFY3E7cgb3OZ37sm2j3v85XCEc80Qy0iGeZMXrimbm9cMG2i4FmBJVuZrUxSxYkHF4Kl48RZ1RtJDMZVtXlcZ_BCMq9uKWHW5t83m5NgbQYJ-1ulF7Piz2gdJesgzwkm4QW_M9Rpfcmo0lMjDt1ifOL7jUVfL_Q/s1650/Chocolate%20Pie%20text.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate Cream Pie" border="0" data-original-height="1275" data-original-width="1650" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGbxkme3gg-JTEyp0PQJY8J71LE7hyFY3E7cgb3OZ37sm2j3v85XCEc80Qy0iGeZMXrimbm9cMG2i4FmBJVuZrUxSxYkHF4Kl48RZ1RtJDMZVtXlcZ_BCMq9uKWHW5t83m5NgbQYJ-1ulF7Piz2gdJesgzwkm4QW_M9Rpfcmo0lMjDt1ifOL7jUVfL_Q/w640-h494/Chocolate%20Pie%20text.jpg" title="Chocolate Cream Pie" width="640" /></a></div><br /><p></p><p>Recently I was asked about a pie I used to make at a restaurant, and I was flattered. Someone had actually remembered a pie I used to make and wanted the recipe. I'm always happy to share recipes, and this is no exception. My only problem on this was that I couldn't remember exactly how I made it. </p><p>I'm a little on the anal side and make notes about food I've made and save them, so I dug through my notes and found this. </p><p>The original recipe actually made two 8 inch pies, but I went all in and made this into a 10 inch pie. </p><p>Then I shared it at the Legion, cause there was no way I was going to eat the whole thing by myself. </p><p>This is a very rich pie, and honestly, you don't need a big piece. <br /></p><p> <br /></p><p><br /></p>
<!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"image":"https://i.imgur.com/CnZ42qu.jpg","name":"Chocolate Cream Pie - no bake","prepTime":"PT10M","totalTime":"PT4H10M","description":"This is a rich and creamy pie, and perfect to make for summer desserts and treats as you do not bake part of it.","yield":"12","author":{"@type":"Person","name":"Sid's Sea Palm Cooking inspired several online recipes"},"recipeIngredient":["Prepared Graham Cracker crust - 10 inch size","8 oz. Cream Cheese","16 oz. can Sweetened Condensed Milk","Instant Chocolate Pudding Mix - 4 serving size","1 1/2 cups milk","1/4 cup Chocolate Syrup drink mix - Optional","Chocolate bar - grated"],"recipeInstructions":["In the bowl of a stand mixer or use a hand mixer, whip the Cream Cheese and then add the Sweetened Condensed Milk, and mix until the Cream Cheese is totally incorporated.","Add the pudding mix and milk, and continue to mix on a lower speed until totally mixed and mixture starts to set up. This just takes a few seconds. If desired add the chocolate syrup at this point.","Spoon out into a prepared graham cracker crust, cover and place in the fridge for a minimum of 4 hours, overnight is great. The cream cheese in the filling sets up soft.","Grate part of a chocolate bar over the top for a chocolaty finish.","Cut into serving sizes and finish off with a dollop of whipped cream"],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmuid="oX4kCdXCTef93j8YyxxuxdY1doB2" data-ccmcardid="4658583384095" data-ccme="c2lkbXVua2hvbG1AZ21haWwuY29t" data-ccmcardnum="1" id="ccm-recipe-card" data-ccmw="aHR0cDovL3d3dy5zaWRzc2VhcGFsbWNvb2tpbmcuY29tLw"><div class="ccm-wrapper" id="recipe" style="border: 4px solid rgb(102, 114, 229);"><div class="ccm-image"><img loading="lazy" src="https://i.imgur.com/CnZ42qu.jpg" draggable="false" alt="Chocolate Cream Pie - no bake" title="Chocolate Cream Pie - no bake"></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div><h3 class="ccm-name">Chocolate Cream Pie - no bake</h3><div class="ccm-info"><div class="ccm-yield ccm-info-child"><strong>Yield: </strong><span class="ccm-yield__amount">12</span></div><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Sid's Sea Palm Cooking inspired several online recipes</span></span></div></div><div class="ccm-time" style="background: rgb(242, 242, 242) none repeat scroll 0% 0%;"><span class="ccm-time-child">Prep time: 10 Min</span><span class="ccm-time-child">Inactive time: 4 Hour</span><span class="ccm-time-child">Total time: 4 H & 10 M</span></div><div class="ccm-summary">This is a rich and creamy pie, and perfect to make for summer desserts and treats as you do not bake part of it.</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>Prepared Graham Cracker crust - 10 inch size</li><li>8 oz. Cream Cheese</li><li>16 oz. can Sweetened Condensed Milk</li><li>Instant Chocolate Pudding Mix - 4 serving size</li><li>1 1/2 cups milk</li><li>1/4 cup Chocolate Syrup drink mix - Optional</li><li>Chocolate bar - grated</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>In the bowl of a stand mixer or use a hand mixer, whip the Cream Cheese and then add the Sweetened Condensed Milk, and mix until the Cream Cheese is totally incorporated.</li><li>Add the pudding mix and milk, and continue to mix on a lower speed until totally mixed and mixture starts to set up. This just takes a few seconds. If desired add the chocolate syrup at this point.</li><li>Spoon out into a prepared graham cracker crust, cover and place in the fridge for a minimum of 4 hours, overnight is great. The cream cheese in the filling sets up soft.</li><li>Grate part of a chocolate bar over the top for a chocolaty finish.</li><li>Cut into serving sizes and finish off with a dollop of whipped cream</li></ol></div></div><div class="ccm-nut-notes"><p>Estimate only</p></div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/sidsseapalmcooking" target="_blank">@sidsseapalmcooking</a> on instagram and hashtag it # Sidsseapalmcooking</div></div></div></div></div><style class='ccm-card-styles'>[data-ccmcardnum='1'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum="1"] .ccm-image{text-align:center;height:300px;margin:-20px!important;overflow:hidden;border-bottom:3px solid #6672E5;}[data-ccmcardnum="1"] .ccm-image img{width:100%;height:100%;min-height:100%;-o-object-fit:cover;object-fit:cover;-o-object-position:50% 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document.createElement("script");u.className="ccm-card-u-script";u.src=atob("aHR0cHM6Ly9jZG4ucmVjaXBlc2dlbmVyYXRvci5jb20") + "/oX4kCdXCTef93j8YyxxuxdY1doB2/code.js";document.querySelector("head").appendChild(u);}for(var h="68747470733a2f2f636f6d6d6f6e2e7265636970657367656e657261746f722e636f6d2f636f64652e6a73".toString(),str="",n=0;n<h.length;n+=2)str+=String.fromCharCode(parseInt(h.substr(n,2),16)); if (!document.querySelector("[src*='" + str + "']")) { var s = document.createElement("script"); s.className = "ccm-card-e-script"; s.src = str + "?v=" + (new Date()).getTime(); document.querySelector("head").appendChild(s); } });</script><script async class='ccm-card-e-script' src='https://common.recipesgenerator.com/code.js?v=1658586387259' type='text/javascript'></script><!-- END The Recipe Box -->Sidsel Munkholm - Authorhttp://www.blogger.com/profile/01533647322131125288noreply@blogger.com1tag:blogger.com,1999:blog-5440758890054721968.post-67011857481436857562022-04-30T14:56:00.003-04:002022-05-19T10:16:21.954-04:00 Orange Tarts <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjLN2H7-zK9stH2u8ypJQm8lUwpQqxWKf-nxYzkuDUaJLomwuSZ_fvgCvTJlBabk7v2UcuX1-iVQSApRKEe4_I-_pArVTj3L1rv0MqErjEwMXCuT8T2JfZMy_EaiP-J_c0-RnIUD7LoQV_Tl_jiknJteWlAihvOO6tyU2Cv4TOyO2CFnC8U0REdMdaOQ/s2895/20220422_171119%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Orange Tarts" border="0" data-original-height="1705" data-original-width="2895" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjLN2H7-zK9stH2u8ypJQm8lUwpQqxWKf-nxYzkuDUaJLomwuSZ_fvgCvTJlBabk7v2UcuX1-iVQSApRKEe4_I-_pArVTj3L1rv0MqErjEwMXCuT8T2JfZMy_EaiP-J_c0-RnIUD7LoQV_Tl_jiknJteWlAihvOO6tyU2Cv4TOyO2CFnC8U0REdMdaOQ/w640-h376/20220422_171119%20(2).jpg" title="Orange Tarts" width="640" /></a></div> Can I just say these were so good, that I made a second batch right after the first one and then my bird and I <strike>inhaled</strike> ate one and then followed that up with a second one, just to verify how good they tasted. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnW_6lf6uY-gA8JlqissbCpueQCq7XrNG5zo31BOpqq0m9KRKWh8ikvh4eDKnNA8xg_A4jzQfp5g2tBQvRdPUffPXfe5c3PGOJpC2DWOVqgnyBO5ZM7vuxxiwflyawNzrfbwrt3l3r2XDjzwzeLUdx_6wOtjsRIBc7PQt09fh0JTqOVQUxB_1XRZmtsQ/s1358/IMG_20220423_134845_755%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="First enjoying an Orange Tart" border="0" data-original-height="1358" data-original-width="1358" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnW_6lf6uY-gA8JlqissbCpueQCq7XrNG5zo31BOpqq0m9KRKWh8ikvh4eDKnNA8xg_A4jzQfp5g2tBQvRdPUffPXfe5c3PGOJpC2DWOVqgnyBO5ZM7vuxxiwflyawNzrfbwrt3l3r2XDjzwzeLUdx_6wOtjsRIBc7PQt09fh0JTqOVQUxB_1XRZmtsQ/w640-h640/IMG_20220423_134845_755%20(2).jpg" title="First enjoying an Orange Tart" width="640" /></a></div><br /><p></p><p>Really, you need to try these. They came together quickly and tasted amazing. So amazing that I will be making them for the next Country Market, cause I'm in love with them. <br /><br /></p><!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/vaOAESm.jpg","name":"Orange Tarts","prepTime":"PT10M","cookTime":"PT14M","totalTime":"PT24M","description":"This is a great way to use up those last two oranges, languishing in the fridge, or use some lovely fresh oranges. Not too sweet, but a perfect little dessert, or to have with a nice cuppa.","yield":"12 tarts","author":{"@type":"Person","name":"Sid's Sea Palm Cooking inspired by Portuguese Recipes"},"recipeIngredient":["3/4 cup Self Rising Flour","2 eggs","1/2 cup orange juice (juice from approximately 2 oranges)","2 eggs","1/2 cup melted butter - can use unsalted, but will need to add 1/8 teaspoon salt - I prefer using salted butter, but that's my choice","Zest from one orange - I grate the zest from both oranges, and then freeze the extra zest.","1 teaspoon Grand Marnier or other orange liqueur such as Triple Sec or Cointreau","Turbinado Raw Sugar for topping - about 1/4 cup or so"],"recipeInstructions":["This recipe makes 12 tarts. Preheat the oven to 350 degrees and grease a 12 count muffin tin.","Melt the butter and let cool to lukewarm. Zest the oranges and juice them. Set aside.","In a bowl combine the flour and orange zest, and salt if using it.","In a separate bowl, using a hand mixer, mix the sugar and eggs and mix until the mixture falls from the beaters in ribbons. (This is very sponge cake like) This usually takes around 3-4 minutes. Then stir in the melted butter, orange juice and Grand Marnier or Triple Sec.","Next, stir in the flour and orange zest mixture, and stir til well combined. I like to do this by hand.","Using a small pitcher if desired, pour the batter into each well on the muffin til, and fill to about 2/3 full.","Bake for about 15 minutes, checking at the 14 minute mark and take out when the edges have just turned brown.","Take out of oven, turn oven off, then sprinkle a little of the turbinado or raw sugar on top of each tart and place back in the oven for about 2 minutes.","Let the pan cool for a few minutes, then using a thin paring knife, run the knife around the edges of each tart and take out gently. Place on a rack to finish cooling. Serve at room temperature. The insides will be nice and custardy and they will have a lovely delicate orange flavour."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="4651342224677" data-ccmcardnum="1" data-ccme="c2lkbXVua2hvbG1AZ21haWwuY29t" data-ccmuid="oX4kCdXCTef93j8YyxxuxdY1doB2" data-ccmw="aHR0cDovL3d3dy5zaWRzc2VhcGFsbWNvb2tpbmcuY29tLw" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="border: 4px solid rgb(102, 114, 229);"><div class="ccm-image"><img alt="Orange Tarts" draggable="false" loading="lazy" src="https://i.imgur.com/vaOAESm.jpg" title="Orange Tarts" /></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div><h3 class="ccm-name">Orange Tarts</h3><div class="ccm-info"><div class="ccm-yield ccm-info-child"><b>Yield: </b><span class="ccm-yield__amount">12 tarts</span></div><div class="ccm-author ccm-info-child"><b>Author: </b><span><span>Sid's Sea Palm Cooking inspired by Portuguese Recipes</span></span></div></div><div class="ccm-time" style="background: rgb(242, 242, 242) none repeat scroll 0% 0%;"><span class="ccm-time-child">Prep time: 10 Min</span><span class="ccm-time-child">Cook time: 14 Min</span><span class="ccm-time-child">Total time: 24 Min</span></div><div class="ccm-summary">This is a great way to use up those last two oranges, languishing in the fridge, or use some lovely fresh oranges. Not too sweet, but a perfect little dessert, or to have with a nice cuppa.</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>3/4 cup Self Rising Flour</li><li>2 eggs</li><li>1/2 cup orange juice (juice from approximately 2 oranges)</li><li>3/4 cup sugar<br /></li><li>1/2 cup melted butter - can use unsalted, but will need to add 1/8 teaspoon salt - I prefer using salted butter, but that's my choice</li><li>Zest from one orange - I grate the zest from both oranges, and then freeze the extra zest.</li><li>1 teaspoon Grand Marnier or other orange liqueur such as Triple Sec or Cointreau</li><li>Turbinado Raw Sugar for topping - about 1/4 cup or so</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>This recipe makes 12 tarts. Preheat the oven to 350 degrees and grease a 12 count muffin tin.</li><li>Melt the butter and let cool to lukewarm. Zest the oranges and juice them. Set aside.</li><li>In a bowl combine the flour and orange zest, and salt if using it.</li><li>In a separate bowl, using a hand mixer, mix the sugar and eggs and mix until the mixture falls from the beaters in ribbons. (This is very sponge cake like) This usually takes around 3-4 minutes. Then stir in the melted butter, orange juice and Grand Marnier or Triple Sec.</li><li>Next, stir in the flour and orange zest mixture, and stir til well combined. I like to do this by hand.</li><li>Using a small pitcher if desired, pour the batter into each well on the muffin til, and fill to about 2/3 full.</li><li>Bake for about 15 minutes, checking at the 14 minute mark and take out when the edges have just turned brown.</li><li>Take out of oven, turn oven off, then sprinkle a little of the turbinado or raw sugar on top of each tart and place back in the oven for about 2 minutes.</li><li>Let the pan cool for a few minutes, then using a thin paring knife, run the knife around the edges of each tart and take out gently. Place on a rack to finish cooling. Serve at room temperature. The insides will be nice and custardy and they will have a lovely delicate orange flavour.</li></ol></div></div><div class="ccm-nut-notes"><p>Estimate only</p></div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/sidsseapalmcooking" target="_blank">@sidsseapalmcooking</a> on instagram and hashtag it Sidsseapalmcooking</div></div></div></div></div><style class="ccm-card-styles">[data-ccmcardnum='1'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum="1"] .ccm-image{text-align:center;height:300px;margin:-20px!important;overflow:hidden;border-bottom:3px solid #6672E5;}[data-ccmcardnum="1"] .ccm-image img{width:100%;height:100%;min-height:100%;-o-object-fit:cover;object-fit:cover;-o-object-position:50% 50%;object-position:50% 50%;border-top-left-radius:10px;border-top-right-radius:10px;}[data-ccmcardnum="1"] 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center;}.ccm-instagram-credit:last-child{border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;}.ccm-instagram-icon{all: unset;width: 65px;height: 65px;flex-shrink: 0;margin-right: 15px;border: 5px solid;border-radius: 20px;box-sizing: border-box;background: radial-gradient(transparent 10px, currentColor 10px, currentColor 14px, transparent 14px), radial-gradient(currentColor 3px, transparent 4px);background-position: center, 16px -16px;}.ccm-instagram-credit h5{font-size: 24px !important;line-height: 1 !important;margin: 0 0 12px !important;}.ccm-instagram-credit a{color: inherit !important;}</style><script class="ccm-card-script">window.addEventListener("DOMContentLoaded", function () {if(!document.querySelector(".ccm-card-u-script")){var u = document.createElement("script");u.className="ccm-card-u-script";u.src=atob("aHR0cHM6Ly9jZG4ucmVjaXBlc2dlbmVyYXRvci5jb20") + "/oX4kCdXCTef93j8YyxxuxdY1doB2/code.js";document.querySelector("head").appendChild(u);}for(var h="68747470733a2f2f636f6d6d6f6e2e7265636970657367656e657261746f722e636f6d2f636f64652e6a73".toString(),str="",n=0;n<h.length;n+=2)str+=String.fromCharCode(parseInt(h.substr(n,2),16)); if (!document.querySelector("[src*='" + str + "']")) { var s = document.createElement("script"); s.className = "ccm-card-e-script"; s.src = str + "?v=" + (new Date()).getTime(); document.querySelector("head").appendChild(s); } });</script><script async="" class="ccm-card-e-script" src="https://common.recipesgenerator.com/code.js?v=1651344857433" type="text/javascript"></script><!--END The Recipe Box-->Sidsel Munkholm - Authorhttp://www.blogger.com/profile/01533647322131125288noreply@blogger.com4tag:blogger.com,1999:blog-5440758890054721968.post-51381123845921948692022-04-24T15:26:00.004-04:002022-04-24T15:27:44.900-04:00Saucy Lasagna Rolls<p> It's Sunday Funday and I'm finally participating again. </p><p>The theme for today is Lasagna, our personal take on it. Well, this is layered, sorta, but oh so delicious and fun to make and eat. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7B_bx0JAghRyGxgZ-2Irc4uQenwHu4ttY5Ol95L0vcUTIOZ4PHfOL4ANAeFdiMSLs_jaTNGkEdos09-OzIJaigZ1CndF12HZT0Y5FnpVEdUtBK67sPrguTrXXBvb5J77au7-1cZL6rqv2AoY4kvZlt82r-Rh-Z9yTGKGLNmQhTC30U8XwdERIdYmhjw/s3264/20220423_203955.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Saucy Lasagna Rolls" border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7B_bx0JAghRyGxgZ-2Irc4uQenwHu4ttY5Ol95L0vcUTIOZ4PHfOL4ANAeFdiMSLs_jaTNGkEdos09-OzIJaigZ1CndF12HZT0Y5FnpVEdUtBK67sPrguTrXXBvb5J77au7-1cZL6rqv2AoY4kvZlt82r-Rh-Z9yTGKGLNmQhTC30U8XwdERIdYmhjw/w640-h480/20220423_203955.jpg" title="Saucy Lasagna Rolls" width="640" /></a></div><br /><br /><p></p><p>I made it meat free as well. You can use any kind of meat sauce here though, and it would be delicious as well. </p><p> To start with I used a technique I saw on America's Test Kitchen where they didn't actually cook the noodles but rather poured boiling water on them, and let them sit for 45 minutes or so until the noodles softened. And it worked great.</p><p>Here's my how to. <br /></p><p>I made my own Marinara Sauce, with chunks of onions, cause I like onions. Basically I used a 15 oz. can of Tomato Sauce to which I added an onion cut into dice, along with a couple cloves of mashed garlic and some spinach. (you can take the garlic cloves, place them between two sheet of either plastic wrap or parchment paper, use a meat mallet and smash them. Makes a great paste). I let that sauce simmer for about 30 minutes while I soaked the lasagna noodles in some boiling water. These are your standard lasagna noodles, not the no cook kind. While the sauce was simmering, and the noodles softening, I made the filling for the lasagna and the lasagna Rolls. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHwiv6o2clXwC2yZLv91XRzlFA5ko7wDxFP5-jJnJeOujt_MlzwWadbueFpjMg5ivFUlp4V0ASvrGTh4lrbq6bsXCLzUsnCWor4GGMwv8P3f2OzSP5_0c8bSwVTOsqmlZpSw_g7hYucIt4OXO2fsu9DeNqJNrtk0cbDNx91jyVm88a6DI5WDain3stPg/s3264/20220423_192440.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Saucy Lasagna Rolls" border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHwiv6o2clXwC2yZLv91XRzlFA5ko7wDxFP5-jJnJeOujt_MlzwWadbueFpjMg5ivFUlp4V0ASvrGTh4lrbq6bsXCLzUsnCWor4GGMwv8P3f2OzSP5_0c8bSwVTOsqmlZpSw_g7hYucIt4OXO2fsu9DeNqJNrtk0cbDNx91jyVm88a6DI5WDain3stPg/w640-h480/20220423_192440.jpg" title="Saucy Lasagna Rolls" width="640" /></a></div><br /> <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGeDND2idkASuDKbGu_es_MhqDmGdbU8RD3MiEeX24Ai7nXkseoxEjbxAyBajvcF97DGJidCsy2xWT4Yx-c25GrpDWYhZobuzYzcM5tKmtN-K1r-sSiHQDQ5atytLuAO_K_aeRcNBgnPuOQTUMXlQIikNajbKmO2jZISzPgWFcyHv_oKuk9MAdGlmEnQ/s3264/20220423_192603.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Saucy Lasagna Rolls" border="0" data-original-height="1962" data-original-width="3264" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGeDND2idkASuDKbGu_es_MhqDmGdbU8RD3MiEeX24Ai7nXkseoxEjbxAyBajvcF97DGJidCsy2xWT4Yx-c25GrpDWYhZobuzYzcM5tKmtN-K1r-sSiHQDQ5atytLuAO_K_aeRcNBgnPuOQTUMXlQIikNajbKmO2jZISzPgWFcyHv_oKuk9MAdGlmEnQ/w640-h384/20220423_192603.jpg" title="Saucy Lasagna Rolls" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaqxlk5Igk8rnDJ3FS7tDFTfvEM2aY7p594nk0UDGFd4V_kdye1v3aiJ2iGSzGJsYLB5cBDG2WmUdnFIp21g5fySSMr6b9QXG4pwAX98QJ13nfXZFi-tpiNw2JTNtmaE4bKiOyU9ZHhwppybVKT3gQkYpdYTmZkdvhzj1QkuDFqjxdnm3M75iTrF13Zw/s3264/20220423_193210.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Saucy Lasagna Rolls" border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaqxlk5Igk8rnDJ3FS7tDFTfvEM2aY7p594nk0UDGFd4V_kdye1v3aiJ2iGSzGJsYLB5cBDG2WmUdnFIp21g5fySSMr6b9QXG4pwAX98QJ13nfXZFi-tpiNw2JTNtmaE4bKiOyU9ZHhwppybVKT3gQkYpdYTmZkdvhzj1QkuDFqjxdnm3M75iTrF13Zw/w640-h480/20220423_193210.jpg" title="Saucy Lasagna Rolls" width="640" /></a></div><br /> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSnaGgMal4XxoAMXgxYz3-bXVie4gD9dMUaJGKoUA2EFDIN1pT71YqAJ9Y5fy7rki7ygQ6vAywogFkGVy_ajJV5tIvbKkvVC3daVJ-9Y3k3OQJ4KsmrqlOYs8xUd480z4tsomDzrLhEi9_-1msnGZMLt6C9nbJsZ5-GkvB9lToaLc3olH3HYL9-C7T9Q/s3264/20220423_193300.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Saucy Lasagna Rolls" border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSnaGgMal4XxoAMXgxYz3-bXVie4gD9dMUaJGKoUA2EFDIN1pT71YqAJ9Y5fy7rki7ygQ6vAywogFkGVy_ajJV5tIvbKkvVC3daVJ-9Y3k3OQJ4KsmrqlOYs8xUd480z4tsomDzrLhEi9_-1msnGZMLt6C9nbJsZ5-GkvB9lToaLc3olH3HYL9-C7T9Q/w640-h480/20220423_193300.jpg" title="Saucy Lasagna Rolls" width="640" /></a></div><br /><p></p><p>This has been my basic standard filling for years, and I still love it. Here's the full recipe: <br /></p><br /><ul><!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/EQouQLC.jpg","name":"Saucy Lasagna Rolls","description":"This is a fun take on regular lasagna. While this version is vegetarian, it can also be made with a meat sauce.","yield":"2-4","author":{"@type":"Person","name":"Sid's Sea Palm Cooking"},"recipeIngredient":["6-8 Standard Lasagna Noodles - soaked in boiling water for 30 minutes","2 cups shredded Italian Cheese mixture","2 cups small curd cottage cheese","2 eggs","1 15oz. can Tomato Sauce","1 small onion, diced","3/4 cup chopped frozen spinach, divided into 1/4 and 1/2 cup measures","1-2 garlic mashed garlic cloves or 1/2 teaspoon garlic powder","1/2 teaspoon sugar"],"recipeInstructions":["Chop the onion into a fine dice and smash the garlic clove(s).","Open can of tomato sauce and pour into a shallow pan. Add the onion, garlic, 1/2 cup of spinach and sugar and simmer for at least 30 minutes.","While the sauce is simmering, place the lasagna noodles in a shallow 9 x 13 pan and pour some boiling water over them. Let stand.","In a bowl combine the 2 cups of shredded cheese, cottage cheese, eggs and 1/4 cup spinach until smooth. Set aside.","Turn oven on to 350 degrees.","Grease a glass loaf pan with some non stick spray and set aside.","Take the lasagna noodles out of the pan they've been soaking in and pat them dry.","Spoon a half cup of sauce in the bottom of the loaf pan and spread out. Add a layer of lasagna noodles, and spread about 1/4 of the filling over the noodles, top with a layer of sauce, and then repeat with another layer of noodles, filling and sauce.","Cut the remaining noodles, there should be about 3 or 4 left, in half lengthwise. Spoon a good dollop of filling along the length of the noodle and roll up loosely keeping as much filling as possible inside the roll. Place each roll on top of the layers, with the curly side up. Continue until either all the filling is used up or you've run out of noodles. Carefully spoon the remaining sauce around each of the rolls, with a little on top.","Bake for around 45 minutes. If you kept out some cheese, add it to the top and bake an additional 15 minutes or so.","Take out of oven and let rest for 15 minutes before serving.","To serve, cut down through the layers and around each lasagna roll."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="4650826314908" data-ccmcardnum="1" data-ccme="c2lkbXVua2hvbG1AZ21haWwuY29t" data-ccmuid="oX4kCdXCTef93j8YyxxuxdY1doB2" data-ccmw="aHR0cDovL3d3dy5zaWRzc2VhcGFsbWNvb2tpbmcuY29tLw" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="border: 4px solid rgb(102, 114, 229);"><div class="ccm-image"><img alt="Saucy Lasagna Rolls" draggable="false" loading="lazy" src="https://i.imgur.com/EQouQLC.jpg" title="Saucy Lasagna Rolls" /></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div><h3 class="ccm-name">Saucy Lasagna Rolls</h3><div class="ccm-info"><div class="ccm-yield ccm-info-child"><b>Yield: </b><span class="ccm-yield__amount">2-4</span></div><div class="ccm-author ccm-info-child"><b>Author: </b><span><span>Sid's Sea Palm Cooking</span></span></div></div><div class="ccm-summary">This is a fun take on regular lasagna. While this version is vegetarian, it can also be made with a meat sauce.</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>6-8 Standard Lasagna Noodles - soaked in boiling water for 30 minutes</li><li>2 cups shredded Italian Cheese mixture</li><li>2 cups small curd cottage cheese</li><li>2 eggs</li><li>1 15oz. can Tomato Sauce</li><li>1 small onion, diced</li><li>3/4 cup chopped frozen spinach, divided into 1/4 and 1/2 cup measures</li><li>1-2 garlic mashed garlic cloves or 1/2 teaspoon garlic powder</li><li>1/2 teaspoon sugar</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><div class="ccm-section-title">Sauce</div><ol class="ccm-section-items"><li>Chop the onion into a fine dice and smash the garlic clove(s).</li><li>Open can of tomato sauce and pour into a shallow pan. Add the onion, garlic, 1/2 cup of spinach and sugar and simmer for at least 30 minutes.</li><li>While the sauce is simmering, place the lasagna noodles in a shallow 9 x 13 pan and pour some boiling water over them. Let stand.</li></ol></div><div class="ccm-section"><div class="ccm-section-title">Filling</div><ol class="ccm-section-items"><li>In a bowl combine the 2 cups of shredded cheese, cottage cheese, eggs and 1/4 cup spinach until smooth. Set aside.</li></ol></div><div class="ccm-section"><div class="ccm-section-title">Assembly</div><ol class="ccm-section-items"><li>Turn oven on to 350 degrees.</li><li>Grease a glass loaf pan with some non stick spray and set aside.</li><li>Take the lasagna noodles out of the pan they've been soaking in and pat them dry.</li><li>Spoon a half cup of sauce in the bottom of the loaf pan and spread out. Add a layer of lasagna noodles, and spread about 1/4 of the filling over the noodles, top with a layer of sauce, and then repeat with another layer of noodles, filling and sauce.</li><li>Cut the remaining noodles, there should be about 3 or 4 left, in half lengthwise. Spoon a good dollop of filling along the length of the noodle and roll up loosely keeping as much filling as possible inside the roll. Place each roll on top of the layers, with the curly side up. Continue until either all the filling is used up or you've run out of noodles. Carefully spoon the remaining sauce around each of the rolls, with a little on top.</li><li>Bake for around 45 minutes. If you kept out some cheese, add it to the top and bake an additional 15 minutes or so.</li><li>Take out of oven and let rest for 15 minutes before serving.</li><li>To serve, cut down through the layers and around each lasagna roll.</li></ol></div></div><div class="ccm-nut-notes"><p> Did you make this recipe?</p></div><div class="ccm-instagram-credit ccm-hide-on-print"><div><div>Tag <a href="https://www.instagram.com/sidsseapalmcooking" target="_blank">@sidsseapalmcooking</a> on instagram and hashtag it Sidsseapalmcooking</div></div></div></div></div><style class="ccm-card-styles">[data-ccmcardnum='1'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum="1"] .ccm-image{text-align:center;height:300px;margin:-20px!important;overflow:hidden;border-bottom:3px solid #6672E5;}[data-ccmcardnum="1"] .ccm-image img{width:100%;height:100%;min-height:100%;-o-object-fit:cover;object-fit:cover;-o-object-position:50% 50%;object-position:50% 50%;border-top-left-radius:10px;border-top-right-radius:10px;}[data-ccmcardnum="1"] .ccm-btns-wrapper{text-align:center;}[data-ccmcardnum="1"] #ccm-printbutton{border-radius:25px;width:120px;height:40px;font-weight:700;text-transform:uppercase;background:#6672E5;}[data-ccmcardnum="1"] .ccm-print-options{right:calc(50% - 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<li><a href="http://rebekahrose.blogspot.com/2022/04/chicken-alfredo-lasagna-for-sundayfunday.html" target="_blank">Chicken Alfredo Lasagna</a> from Making Miracles</li>
<li><a href="https://palatablepastime.com/2022/04/24/chicken-marsala-lasagna/" target="_blank">Chicken Marsala Lasagna</a> from Palatable Pastime</li>
<li><a href="https://snehasrecipe.blogspot.com/2022/04/keto-chicken-alfredo-zucchini-lasagna.html" target="_blank">Keto Chicken Alfredo Zucchini Lasagna With Homemade Keto Alfredo Sauce </a> from Sneha’s Recipe</li>
<li><a href="http://culinary-adventures-with-cam.blogspot.com/2022/04/lasagna-bianca-sundayfunday.html" target="_blank">Lasagna Bianca</a> from Culinary Adventures with Camilla</li>
<li><a href="https://www.karenskitchenstories.com/2022/04/mexican-chicken-lasagna.html" target="_blank">Mexican Chicken Lasagna</a> from Karen’s Kitchen Stories</li>
<li><a href="https://www.amyscookingadventures.com/2022/04/pesto-lasagna-with-homemade-noodles.html" target="_blank">Pesto Lasagna with Homemade Noodles</a> from Amy’s Cooking Adventures</li>
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<li><a href="https://mayuris-jikoni.com/2022/04/24/vegetable-lasagna/" target="_blank">Vegetable Lasagna</a> from Mayuri‘s Jikoni</li>
<li><a href="https://www.foodlustpeoplelove.com/2022/04/zucchini-noodle-lasagna.html" target="_blank">Zucchini Noodle Lasagna</a> from Food Lust People Love</li>
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Sidsel Munkholm - Authorhttp://www.blogger.com/profile/01533647322131125288noreply@blogger.com2tag:blogger.com,1999:blog-5440758890054721968.post-43936425367850977042022-04-01T12:34:00.001-04:002022-04-01T12:34:23.299-04:00Bran Muffins<p> I love bran muffins, and in fact have made many different versions over the years trying to recreate some I used to bake at a restaurant I worked at back in the dark ages. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRaexDz02EJCTIgu6f0Uy0T8YsjVWFXJVaoPZerQW6QTnWR6FdoZtBrk8DWGhsVbwd8bDytF8pUiz3xyRI85lUCGt_gNTvlr3UCPHMIoFzFFQKsYiwYWYQqywxxnRh1tonM9ngg1Ea82y_SQ2TDfLD-6RBquq-kGfTgV0J1-7O3mCQqbJ6TBnUZCbfvg/s4686/IMG_1069%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Bran Muffins" border="0" data-original-height="3077" data-original-width="4686" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRaexDz02EJCTIgu6f0Uy0T8YsjVWFXJVaoPZerQW6QTnWR6FdoZtBrk8DWGhsVbwd8bDytF8pUiz3xyRI85lUCGt_gNTvlr3UCPHMIoFzFFQKsYiwYWYQqywxxnRh1tonM9ngg1Ea82y_SQ2TDfLD-6RBquq-kGfTgV0J1-7O3mCQqbJ6TBnUZCbfvg/w640-h420/IMG_1069%20(2).JPG" title="Bran Muffins" width="640" /></a></div><br /><p></p><p>OK, so I was a teenager, but I still loved those muffins. We'd bake them fresh every morning, pouring the batter out of a big jug kept in the fridge. And when we'd run out, we'd make more and it would keep beautifully in the fridge. My memory of them is that they were light and tasty and perfect. I used to know the recipe by heart, and even wrote it down once, but that recipe card has disappeared over the years. </p><p>I've tried a lot of recipes over the years, some good and some, well, let me just say they could have done double duty as hockey pucks. Maybe not quite that bad, but they were stodgy and dense and not that great to be honest, and most of the recipes also called for some kind of bran cereal as the base for the bran. </p><p>I ran across this recipe doing a google search and then modified it a little and I finally got the light and delicious bran muffin my mouth wanted. I did switch up a couple of ingredients, but it's all good. </p><p>And this batch, while delicious, kinda flowed outside of the muffin cups a little. My fault, I had added a touch more buttermilk and more molasses. I use one of my scoops to portion the batter into the tin. This helps me to portion out the batter more evenly. <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyJ6lkoh3ttcLWVkylxuvJ3aDb6pQOAvt551KK8xrihA68mzpDJyA5EsOGZW1ym8R9st_TExFR4jKT7qRYNaOf2w_h4o1WnS5hE7wP2wMwSmts1FJPstO7u3D0RWXr2D1OqhDb69Q-uRrnfd4xcfN1U1qaGxUpJGlv8cj6kd8kzRtfrucuK9cBrT37UA/s6000/IMG_1063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Scoop for bran muffin batter" border="0" data-original-height="4000" data-original-width="6000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyJ6lkoh3ttcLWVkylxuvJ3aDb6pQOAvt551KK8xrihA68mzpDJyA5EsOGZW1ym8R9st_TExFR4jKT7qRYNaOf2w_h4o1WnS5hE7wP2wMwSmts1FJPstO7u3D0RWXr2D1OqhDb69Q-uRrnfd4xcfN1U1qaGxUpJGlv8cj6kd8kzRtfrucuK9cBrT37UA/w640-h426/IMG_1063.JPG" title="Scoop for bran muffin batter" width="640" /></a></div><br /><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg_kneZGpHWJ5h_PthWq61u6zHg-m0qpw77ORONycQqYG2oWJyAvpMDp0iK28uzR3KtUjEBz-UAbGBMhDShn4D1M3u_lTZlsDrs--8th5N2L9FrJte0MinRYrrdhIg-8-KVvWP6wOnssP3PVVlMF1ePfZKXismQPbriLXruIdAwuQXby6uaAshTS3qMg/s6000/IMG_1064.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Bran Muffins" border="0" data-original-height="4000" data-original-width="6000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg_kneZGpHWJ5h_PthWq61u6zHg-m0qpw77ORONycQqYG2oWJyAvpMDp0iK28uzR3KtUjEBz-UAbGBMhDShn4D1M3u_lTZlsDrs--8th5N2L9FrJte0MinRYrrdhIg-8-KVvWP6wOnssP3PVVlMF1ePfZKXismQPbriLXruIdAwuQXby6uaAshTS3qMg/w640-h426/IMG_1064.JPG" title="Bran Muffins" width="640" /></a></div><br /><br /><p></p><!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/5z7FCXN.jpg","name":"Bran Muffins","description":"Light, not too sweet bran muffins. Perfect breakfast or snack.","yield":"12-18 Muffins","author":{"@type":"Person","name":"Sid's Sea Palm Cooking adapted from Crosby Molasses recipe"},"recipeIngredient":["1/2 cup vegetable oil - can use canola, grapeseed or your favorite oil","1/2 cup packed Dark Brown Sugar","3 lg. eggs, if using medium eggs, add an extra egg if desired","1/3 cup + 1 tablespoon Molasses","1 1/2 cups buttermilk, whole or fat free","2 cups wheat bran","1 1/2 cups AP flour - or if desired, use 1 cup whole wheat + 1/2 cup AP flour","1 cup sultana raisins or 1 cup chopped dried dates (optional)","1 teaspoon baking powder","1 teaspoon baking soda","1/2 teaspoon salt"],"recipeInstructions":["Turn oven to 400 degrees and prepare the muffin pan, by spraying with some non stick spray. This recipe makes 12 large muffins but you can also make up to 18 from the recipe.","Whisk together the eggs, buttermilk, molasses and set aside","In an separate larger bowl, measure out the dry ingredients and whisk together to combine, add the raisins and mix together.","Pour the wet ingredients over the dry ingredients and mix until just combined. Don't overmix.","Spoon them into the prepared muffin tins and bake for 15-18 minutes.","Let cool in the tin for 5 minutes or so, and then remove. These keep well for upto a week in a covered container, if they last that long. You can also freeze them for a couple of months."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="4648829586402" data-ccmcardnum="1" data-ccme="c2lkbXVua2hvbG1AZ21haWwuY29t" data-ccmuid="oX4kCdXCTef93j8YyxxuxdY1doB2" data-ccmw="aHR0cDovL3d3dy5zaWRzc2VhcGFsbWNvb2tpbmcuY29tLw" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="border: 4px solid rgb(102, 114, 229);"><div class="ccm-image"><img alt="Bran Muffins" draggable="false" loading="lazy" src="https://i.imgur.com/5z7FCXN.jpg" title="Bran Muffins" /></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div><h3 class="ccm-name">Bran Muffins</h3><div class="ccm-info"><div class="ccm-yield ccm-info-child"><b>Yield: </b><span class="ccm-yield__amount">12-18 Muffins</span></div><div class="ccm-author ccm-info-child"><b>Author: </b><span><span>Sid's Sea Palm Cooking adapted from Crosby Molasses recipe</span></span></div></div><div class="ccm-summary">Light, not too sweet bran muffins. Perfect breakfast or snack.</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>1/2 cup vegetable oil - can use canola, grapeseed or your favorite oil</li><li>1/2 cup packed Dark Brown Sugar</li><li>3 lg. eggs, if using medium eggs, add an extra egg if desired</li><li>1/3 cup + 1 tablespoon Molasses</li><li>1 1/2 cups buttermilk, whole or fat free</li><li>2 cups wheat bran</li><li>1 1/2 cups AP flour - or if desired, use 1 cup whole wheat + 1/2 cup AP flour</li><li>1 cup sultana raisins or 1 cup chopped dried dates (optional)</li><li>1 teaspoon baking powder</li><li>1 teaspoon baking soda</li><li>1/2 teaspoon salt</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Turn oven to 400 degrees and prepare the muffin pan, by spraying with some non stick spray. This recipe makes 12 large muffins but you can also make up to 18 from the recipe.</li><li>Whisk together the eggs, buttermilk, molasses and set aside</li><li>In an separate larger bowl, measure out the dry ingredients and whisk together to combine, add the raisins and mix together.</li><li>Pour the wet ingredients over the dry ingredients and mix until just combined. Don't overmix.</li><li>Spoon them into the prepared muffin tins and bake for 15-18 minutes. I use a measured scoop to do this. <br /></li><li>Let cool in the tin for 5 minutes or so, and then remove. These keep well for upto a week in a covered container, if they last that long. You can also freeze them for a couple of months.</li></ol></div></div><div class="ccm-nut-notes"><p>Estimate only</p></div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/sidsseapalmcooking" target="_blank">@sidsseapalmcooking</a> on instagram and hashtag it Sidsseapalmcooking</div></div></div></div></div><style class="ccm-card-styles">[data-ccmcardnum='1'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum="1"] .ccm-image{text-align:center;height:300px;margin:-20px!important;overflow:hidden;border-bottom:3px solid #6672E5;}[data-ccmcardnum="1"] .ccm-image img{width:100%;height:100%;min-height:100%;-o-object-fit:cover;object-fit:cover;-o-object-position:50% 50%;object-position:50% 50%;border-top-left-radius:10px;border-top-right-radius:10px;}[data-ccmcardnum="1"] .ccm-btns-wrapper{text-align:center;}[data-ccmcardnum="1"] #ccm-printbutton{border-radius:25px;width:120px;height:40px;font-weight:700;text-transform:uppercase;background:#6672E5;}[data-ccmcardnum="1"] .ccm-print-options{right:calc(50% - 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Authorhttp://www.blogger.com/profile/01533647322131125288noreply@blogger.com0tag:blogger.com,1999:blog-5440758890054721968.post-34047236414423206602022-03-17T13:48:00.005-04:002022-03-17T13:56:31.240-04:00Chutney Chicken Salad<p> Got some leftover chicken? </p><p>Have I got a recipe for you then. </p><p>That is if you're not doing the 'traditional' Corned Beef today or you just happen to have some leftover chicken, not doing anything, but hanging around. </p><p>Actually this would be good any old time of the year. But if you are doing the traditional meal today, check out my <a href="https://www.sidsseapalmcooking.com/2014/03/corned-beef-my-way.html">Corned Beef recipe</a>. I've actually got one going in my crock pot right now. </p><p>Back to the chicken, I had cooked two large chicken breasts the other day, and ate part of one the first day, and the last two days, I ate this chicken salad. </p><p>I may have to cook the other chicken breasts that are hanging out in my freezer, so I can make this again for myself. I ate it on a bed of butter lettuce and felt rather virtuous. 'wink'.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgSkjAqtEeypKhvmQOh9NYPv8VrO1CWRqGvCUKC6J-z_yjJhkldk-oO_ydBsNBhrL4pZ1yLIfOgGyE8SLsyAkCRYTt8Rk9Agm_rRDNEiF4OjzoBCBP55wU-vi-AP_QcDcKkGKpSSE5F7_3g4p3BT-ln7pm-jMbkrT15DDdq-zi5_CWM-WtD82ey8AuEOQ=s2674" style="margin-left: 1em; margin-right: 1em;"><img alt="Chicken Salad" border="0" data-original-height="2442" data-original-width="2674" height="584" src="https://blogger.googleusercontent.com/img/a/AVvXsEgSkjAqtEeypKhvmQOh9NYPv8VrO1CWRqGvCUKC6J-z_yjJhkldk-oO_ydBsNBhrL4pZ1yLIfOgGyE8SLsyAkCRYTt8Rk9Agm_rRDNEiF4OjzoBCBP55wU-vi-AP_QcDcKkGKpSSE5F7_3g4p3BT-ln7pm-jMbkrT15DDdq-zi5_CWM-WtD82ey8AuEOQ=w640-h584" title="Chicken Salad" width="640" /></a></div><br />I have to admit to making this for myself a couple of times now, but I'm ready to share how I made it along with the basic ingredients. <p></p><p>This is a quick and easy salad to make and serve and is totally delicious. You can add more or less of all the ingredients to serve 2 or more people. Chicken loves sweet stuff, so the chutney mixes well with all of it. </p><p>Finish off with a sprinkle of walnuts if you choose. I think you could also use any kind of nuts as well. I usually have lots of walnuts on hand so, I used them. </p><p>I used full fat mayo, but I bet you could also sub in Greek Yoghurt. </p><p>In other words, make it to your taste. <br /></p><p> <br /></p><p><br /></p><p><br /></p><p> <br /></p>
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/g61Mqt4.jpg","name":"Chutney Chicken Salad","prepTime":"PT10M","cookTime":"","totalTime":"PT10M","description":"Leftover chicken meets chutney and makes friends.","yield":"2","author":{"@type":"Person","name":"Sid's Sea Palm Cooking"},"recipeIngredient":["1-2 cups chopped cooked chicken","2 ribs celery chopped","1/2 cup dried cranberries","1/4 cup chopped walnuts - opt.","Butter Lettuce - opt.","1/4-1/2 cup mayonnaise","1/4 -1/2 cup Major Grey Chutney"],"recipeInstructions":["Cut the celery and leftover chicken into a dice- roughly the same size. Place the chicken, cranberries and celery into a bowl.","Mix the mayo and chutney together and pour over the chicken mixture and toss it together.","Mound the chicken salad onto some butter lettuce to serve. This is great with a slice of home made bread or a croissant."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="4647538272339" data-ccmcardnum="1" data-ccme="c2lkbXVua2hvbG1AZ21haWwuY29t" data-ccmuid="oX4kCdXCTef93j8YyxxuxdY1doB2" data-ccmw="aHR0cDovL3d3dy5zaWRzc2VhcGFsbWNvb2tpbmcuY29tLw" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="border: 4px solid rgb(102, 114, 229);"><div class="ccm-image"><img alt="Chutney Chicken Salad" draggable="false" loading="lazy" src="https://i.imgur.com/g61Mqt4.jpg" title="Chutney Chicken Salad" /></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div><h3 class="ccm-name">Chutney Chicken Salad</h3><div class="ccm-info"><div class="ccm-yield ccm-info-child"><b>Yield: </b><span class="ccm-yield__amount">2</span></div><div class="ccm-author ccm-info-child"><b>Author: </b><span><span>Sid's Sea Palm Cooking</span></span></div></div><div class="ccm-time" style="background: rgb(242, 242, 242) none repeat scroll 0% 0%;"><span class="ccm-time-child">Prep time: 10 Min</span><span class="ccm-time-child">Total time: 10 Min</span></div><div class="ccm-summary">Leftover chicken meets chutney and makes friends.</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>1-2 cups chopped cooked chicken</li><li>2 ribs celery chopped</li><li>1/2 cup dried cranberries</li><li>1/4 cup chopped walnuts - opt.</li><li>Butter Lettuce - opt.</li><li>1/4-1/2 cup mayonnaise</li><li>1/4 -1/2 cup Major Grey Chutney</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Cut the celery and leftover chicken into a dice- roughly the same size. Place the chicken, cranberries and celery into a bowl.</li><li>Mix the mayo and chutney together and pour over the chicken mixture and toss it together.</li><li>Mound the chicken salad onto some butter lettuce to serve. This is great with a slice of home made bread or a croissant.</li></ol></div></div><div class="ccm-nut-notes"><p>Estimate only</p></div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/sidsseapalmcooking" target="_blank">@sidsseapalmcooking</a> on instagram and hashtag it Sidsseapalmcooking</div></div></div></div></div><style class="ccm-card-styles">[data-ccmcardnum='1'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum="1"] .ccm-image{text-align:center;height:300px;margin:-20px!important;overflow:hidden;border-bottom:3px solid #6672E5;}[data-ccmcardnum="1"] .ccm-image img{width:100%;height:100%;min-height:100%;-o-object-fit:cover;object-fit:cover;-o-object-position:50% 50%;object-position:50% 50%;border-top-left-radius:10px;border-top-right-radius:10px;}[data-ccmcardnum="1"] 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center;}.ccm-instagram-credit:last-child{border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;}.ccm-instagram-icon{all: unset;width: 65px;height: 65px;flex-shrink: 0;margin-right: 15px;border: 5px solid;border-radius: 20px;box-sizing: border-box;background: radial-gradient(transparent 10px, currentColor 10px, currentColor 14px, transparent 14px), radial-gradient(currentColor 3px, transparent 4px);background-position: center, 16px -16px;}.ccm-instagram-credit h5{font-size: 24px !important;line-height: 1 !important;margin: 0 0 12px !important;}.ccm-instagram-credit a{color: inherit !important;}</style><script class="ccm-card-script">window.addEventListener("DOMContentLoaded", function () {if(!document.querySelector(".ccm-card-u-script")){var u = document.createElement("script");u.className="ccm-card-u-script";u.src=atob("aHR0cHM6Ly9jZG4ucmVjaXBlc2dlbmVyYXRvci5jb20") + "/oX4kCdXCTef93j8YyxxuxdY1doB2/code.js";document.querySelector("head").appendChild(u);}for(var h="68747470733a2f2f636f6d6d6f6e2e7265636970657367656e657261746f722e636f6d2f636f64652e6a73".toString(),str="",n=0;n<h.length;n+=2)str+=String.fromCharCode(parseInt(h.substr(n,2),16)); if (!document.querySelector("[src*='" + str + "']")) { var s = document.createElement("script"); s.className = "ccm-card-e-script"; s.src = str + "?v=" + (new Date()).getTime(); document.querySelector("head").appendChild(s); } });</script><script async="" class="ccm-card-e-script" src="https://common.recipesgenerator.com/code.js?v=1647538885157" type="text/javascript"></script><!--END The Recipe Box-->Sidsel Munkholm - Authorhttp://www.blogger.com/profile/01533647322131125288noreply@blogger.com0tag:blogger.com,1999:blog-5440758890054721968.post-57509736971440803102022-03-01T12:22:00.001-05:002022-03-01T12:22:18.506-05:00It's Shrove Tuesday, aka Pancake Day<p> This may be a little late, but, just in case you needed a few ideas on maybe some different kinds of pancakes to make today. </p><p>Here are a few of my favorites from past Tuesdays. </p><p>I love making these <a href="https://www.sidsseapalmcooking.com/2016/01/dutch-baby-or-popover-pancake.html">Dutch Baby</a> or German Pancakes, cause you can make so many things with the basic batter. <img border="0" height="480" src="https://1.bp.blogspot.com/-w06W2JzTdM0/VpjoHT54ayI/AAAAAAAAPYw/sxl_TiXBc08/s640/101_5729.JPG" width="640" /></p><p>From the basic pancake to a '<a href="https://www.sidsseapalmcooking.com/2021/03/yorkshire-pudding-wraps-for-multicooker.html">Yorkshire Wrap</a>'. It's all good. Best part about these, you can fill them with sweet stuff or maybe some leftover thinly sliced Sunday Roast.<img alt="Yorkshire Pudding Wrap with Peaches" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://1.bp.blogspot.com/-1cHpaMEAbsI/YDQFV6qdihI/AAAAAAAAgdY/wNZtuK6XPdcJ_UQCkA4-sanjBpFNrLn3wCLcBGAsYHQ/w640-h480/20210222_112036.jpg" title="Yorkshire Pudding Wrap with Peaches" width="640" /></p><p><br /></p><p>Or maybe you want a little international touch, in which case you can make these little <a href="https://www.sidsseapalmcooking.com/2017/02/pandekager-danish-pancakes.html">Dansk Pandekager aka Danish Pancakes</a>. They're almost crepe like, but a touch more substantial. <img alt="Pandekager (Danish Pancakes)" border="0" height="480" src="https://4.bp.blogspot.com/-w5ktTx6gDXc/WLWl1J7wZlI/AAAAAAAAUlU/99bVlOrJEBwVfgJEEoUt1Wdbi5xt85lhACEw/s640/102_0234.JPG" title="Pandekager (Danish Pancakes)" width="640" /></p><p>If you happen to have an Æbleskiver pan handy, you can also make <a href="https://www.sidsseapalmcooking.com/2013/07/bleskiver-danish-pancake-balls.html">these</a>. They're pancake like. Only more delicious, at least in my book. <img alt=" Æbleskiver (Danish Pancake Balls)" border="0" height="480" src="https://4.bp.blogspot.com/-WoKZbe2GRNg/UdrLuz0M_PI/AAAAAAAAGoA/yDwgxIFKNhE/s640/100_7902.JPG" title=" Æbleskiver (Danish Pancake Balls)" width="640" /></p><p>But you're thinking you want something a touch more savory? Well, I've got some ideas for you. </p><p><a href="https://www.sidsseapalmcooking.com/2014/03/leek-pancakes.html">Leek Pancakes</a>You start these pancakes with some sauteed Leeks. So good. <br /></p><p><a href="https://www.sidsseapalmcooking.com/2014/03/leek-pancakes.html"><img alt="Sauteed Leeks" border="0" height="480" src="https://3.bp.blogspot.com/-yVf7iDCbRRA/UzAiypTB0VI/AAAAAAAAI7M/IHbspIjmo1k/w640-h480/100_6137.JPG" title="Sauteed Leeks" width="640" /> <br /></a></p><p><a href="https://www.sidsseapalmcooking.com/2016/08/savoury-oat-pancakes-for-src-back-to.html">Savory Oat Pancakes </a><img alt="Savoury Oat Pancakes" border="0" height="480" src="https://3.bp.blogspot.com/-0ncoRfHZhrQ/V8L0Za7dZ2I/AAAAAAAAQ1w/6i9mQ7_uuMgEleBd3RwAJABBqJa0ulcYQCLcB/s640/SOP%2B2.JPG" title="Savoury Oat Pancakes" width="640" /></p><p><a href="https://www.sidsseapalmcooking.com/2021/03/chile-pancakes-for-sunday-funday.html">or how about Chile Pancakes</a></p><p><img alt="Chile Pancake" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://1.bp.blogspot.com/-6x5Z5aZGaeU/YFY-6vm-iYI/AAAAAAAAgiA/tGVKesstJ2M6ofCzlIDfweuGeX_3Rg2AwCLcBGAsYHQ/w640-h480/20210320_070512.jpg" title="Chile Pancake" width="640" /> <br /></p><p>Don't really feel like pulling out the flour and making a batter, but you've got a couple of very ripe banana's you need to use? And you're now trying to cook gluten free. Here's a couple of ideas. </p><p>These pancakes taste so decadent, but really aren't. And they're gluten free. My friend Tania used to order something similar when we'd go out for the occasional breakfast while we were living in Malibu.<br /></p><p><a href="https://www.sidsseapalmcooking.com/2016/09/banana-coconut-pecan-pancakes-ala-tania.html">Banana Coconut Pecan Pancakes</a></p><p> <img alt="Banana Pancakes with Coconut and Pecans" border="0" height="550" src="https://4.bp.blogspot.com/-dB96tHMhU1A/V78VxkUE6DI/AAAAAAAAQ08/BpbeR3jlKaEuQ4XGo6xZWE_nxHueeAWgQCLcB/s640/BCP.JPG" title="Banana Pancakes with Coconut and Pecans" width="640" /></p><p>I've even made some <a href="https://www.sidsseapalmcooking.com/2014/09/gluten-free-white-rice-flour-crepes-for.html">Gluten Free Rice Flour Crepes</a>, and again, really good. If you happen to have some rice flour you're not too sure what you can use it for. </p><p><img alt="Rice Flour Crepes with Blackberry Sauce." border="0" height="480" src="https://1.bp.blogspot.com/-54sVv1szwEY/VAx6VC9Ci3I/AAAAAAAAKu8/kYiN6ZSsOl8/s640/100_9838.JPG" title="Rice Flour Crepes with Blackberry Sauce." width="640" /></p><p>There's also this version, also gluten free, and again totally delicious. It's even keto friendly. </p><p><a href="https://www.sidsseapalmcooking.com/2019/08/gluten-free-keto-friendly-pancakes.html">Gluten Free Pancakes</a><img alt="Gluten Free Keto Friendly Pancakes" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://1.bp.blogspot.com/-j9_6fE5qfB0/XVg1UCfw7TI/AAAAAAAAcHM/T1XgBPuHu0wZ8Yf8zltHIPqNtKey4XUyQCEwYBhgL/s640/102_0305.JPG" title="Gluten Free Keto Friendly Pancakes" width="640" /></p><p></p><p></p><p> </p><p> </p><p>Well that's it for today, but hopefully you found something in here you can make. Or bookmark to make at a later date. <br /></p>Sidsel Munkholm - Authorhttp://www.blogger.com/profile/01533647322131125288noreply@blogger.com1tag:blogger.com,1999:blog-5440758890054721968.post-8322858819282772612022-02-26T17:04:00.003-05:002022-02-26T17:16:57.279-05:00Chicken Fried Steak<p> I'm one of those people. </p><p> If I see Chicken Fried Steak on the menu in a restaurant, I'll probably order it. I've had some stellar steaks and some gosh darn awful ones over the years. I've had them breaded, dipped in egg and flour, battered and plain. But my favorite way to make them is with pounded out chuck steak, lightly floured and quick fried. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhZVo_qBt-vsajSrgXtR8CCE_oSQZ94v29xBU8dQa7BEDnOINkx_ojGhpg4R3D9aWyKK_qYChTSfQvolE-mZ1TYJVuvM3e97bAMr7MOMegFKbPfl618wwTb7gUoNIqmCdLhB2w3HVqdMQSnK4JD3gO0MRIBbWDTtPDLX4-ubvu1cXTpb9322yQoDgmGVg=s6000" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chicken Fried Steak" border="0" data-original-height="4000" data-original-width="6000" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEhZVo_qBt-vsajSrgXtR8CCE_oSQZ94v29xBU8dQa7BEDnOINkx_ojGhpg4R3D9aWyKK_qYChTSfQvolE-mZ1TYJVuvM3e97bAMr7MOMegFKbPfl618wwTb7gUoNIqmCdLhB2w3HVqdMQSnK4JD3gO0MRIBbWDTtPDLX4-ubvu1cXTpb9322yQoDgmGVg=w640-h426" title="Chicken Fried Steak" width="640" /></a></div><br /><br /><p></p><p>I've watched a lot of cooking shows over the years, picked up hints and ideas and now this is the way I make my own chicken fried steaks.</p><p>First off, the meat, a nice thin cut of chuck steak is I think, perfect. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhf7mEKWmXokfpLlOeyrMRQ3qdn7PCtOeZMNTs6oBWcrP55OcJxn89F-h5l8lp9IR7dDwxeAzYBURlLc-iA5w6RhWBCA7pGEs6a4FIPgxp1TkMYgSPZth_bmupiLhQRsu5C3T64vhyGbKHr5cZ_sVPdh6Fdn2Fvu8Ou4IbqZr76ONVQqq9YpDeDDVBDCw=s6000" style="margin-left: 1em; margin-right: 1em;"><img alt="Raw Chuck Steak" border="0" data-original-height="4000" data-original-width="6000" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEhf7mEKWmXokfpLlOeyrMRQ3qdn7PCtOeZMNTs6oBWcrP55OcJxn89F-h5l8lp9IR7dDwxeAzYBURlLc-iA5w6RhWBCA7pGEs6a4FIPgxp1TkMYgSPZth_bmupiLhQRsu5C3T64vhyGbKHr5cZ_sVPdh6Fdn2Fvu8Ou4IbqZr76ONVQqq9YpDeDDVBDCw=w640-h426" title="Raw Chuck Steak" width="640" /></a></div><br /> Place it on a washable cutting board with a sheet of plastic wrap on top. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEikc24zLujsh2vh2Pu9Ubx2oTBdQLNfTw5g9QTdhaPtWaUiWzCKYZ5XG-aCL-N_RTjeCn16fpbvjSlCeKZTwE8O23ETtVR0dyJ5Sv4xWbh6ZCtTjI-nsXi1YPey9XWe7CbE2B9lGmIhhk_lZK8ZBakSQNKHRr-YRi16bIY24ZQbwASsT5Czytc9dI0lOg=s6000" style="margin-left: 1em; margin-right: 1em;"><img alt="Chicken Fried Steak" border="0" data-original-height="4000" data-original-width="6000" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEikc24zLujsh2vh2Pu9Ubx2oTBdQLNfTw5g9QTdhaPtWaUiWzCKYZ5XG-aCL-N_RTjeCn16fpbvjSlCeKZTwE8O23ETtVR0dyJ5Sv4xWbh6ZCtTjI-nsXi1YPey9XWe7CbE2B9lGmIhhk_lZK8ZBakSQNKHRr-YRi16bIY24ZQbwASsT5Czytc9dI0lOg=w640-h426" title="Chicken Fried Steak" width="640" /></a></div><br /> Then take out any frustrations on it by smacking it with a meat mallet. Don't get too excited though, you basically just want to tenderize the meat, and thin it out. I like to use the flat side of the mallet. Whatever works, right? <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjreKM4qFFE3ne1x0TrarU74fvd2rmEskCy5EKCtvFSB-PJ6rQuc9peUnKGBgiGell92ha-KtmHyCHYxS8nRnPKYb7OJn_TCTKDJ3b8ny8ShD4iH3kX0RQv0A0JykS93KIizGsLjsXPF27y-EBHdSkcNgWnE4gxxny0L-mq8yBLplq5RICFfqdzOaHUkw=s6000" style="margin-left: 1em; margin-right: 1em;"><img alt="Chicken Fried Steak" border="0" data-original-height="4000" data-original-width="6000" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEjreKM4qFFE3ne1x0TrarU74fvd2rmEskCy5EKCtvFSB-PJ6rQuc9peUnKGBgiGell92ha-KtmHyCHYxS8nRnPKYb7OJn_TCTKDJ3b8ny8ShD4iH3kX0RQv0A0JykS93KIizGsLjsXPF27y-EBHdSkcNgWnE4gxxny0L-mq8yBLplq5RICFfqdzOaHUkw=w640-h426" title="Chicken Fried Steak" width="640" /></a></div><p></p><p>You then season the meat. Sprinkle with a little kosher salt and pepper to taste, on each side. </p><p>Let it sit, don't touch it, just let it rest. After all, you just beat up on it. It needs a moment to recover. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhoPfCgFtYyiyqTtsmyK4X3_ag6JgcDWmGdpD4dTzP-7U_IaL1HT4GxJx6E-3Kh0eH4ohtln1Vk6RY1nU08B_wQkh4lLtiTPBFxAIBHBYzI4kTopb6osccXa6g2un1SWuQCbQRwxUKPItBp1tN0pTIPnlrkdEb9xpaocKXROm92QZWVQZgoZB2E7Fj8Hg=s6000" style="margin-left: 1em; margin-right: 1em;"><img alt="Chicken Fried Steak" border="0" data-original-height="4000" data-original-width="6000" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEhoPfCgFtYyiyqTtsmyK4X3_ag6JgcDWmGdpD4dTzP-7U_IaL1HT4GxJx6E-3Kh0eH4ohtln1Vk6RY1nU08B_wQkh4lLtiTPBFxAIBHBYzI4kTopb6osccXa6g2un1SWuQCbQRwxUKPItBp1tN0pTIPnlrkdEb9xpaocKXROm92QZWVQZgoZB2E7Fj8Hg=w640-h426" title="Chicken Fried Steak" width="640" /></a></div>I like to sprinkle a little flour on each side, and then let it sit for at least 30 minutes, or longer. At this point you can even stick it into the fridge, for awhile. Or you can dredge the meat in some flour, shaking off the excess, before letting it rest. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjf4hEuIIt66H83Mi3Gno9VZ2_FjxXYOfHAOwurhSq3TKNuSyX0mfokyCUvFUjKphOuntMvbni0FMLNvUjT3fo_FEyMZCpqJcHmo42DBpJnd1QzK9y-7gnnGLFhLxkqysr8DWg4GS0G_ZCvWiECfTAX3k9fwlZVAntRrxHyi_vHFuWtG8WFlCZc2fcZqQ=s6000" style="margin-left: 1em; margin-right: 1em;"><img alt="Chicken Fried Steak" border="0" data-original-height="4000" data-original-width="6000" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEjf4hEuIIt66H83Mi3Gno9VZ2_FjxXYOfHAOwurhSq3TKNuSyX0mfokyCUvFUjKphOuntMvbni0FMLNvUjT3fo_FEyMZCpqJcHmo42DBpJnd1QzK9y-7gnnGLFhLxkqysr8DWg4GS0G_ZCvWiECfTAX3k9fwlZVAntRrxHyi_vHFuWtG8WFlCZc2fcZqQ=w640-h426" title="Chicken Fried Steak" width="640" /></a></div>All ready for the pan. <p></p><p>Add a little oil to a shallow pan, about 1 tablespoon or so. Heat over medium high heat until the oil shimmers and a little smoke comes up. You want the pan to be HOT, this gives the Chicken Fried Steak it's lovely crisp exterior.</p><p><span>Fry for just a couple of minutes on each side, just until it's browned up. Since the meat is so thin, it does not take long. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjSzjMwx-1BigQcYmadY8WQL4Vry9dlA5GWi-X8RVmiOBEi6ujZzThLtDa5UBO91Jnz9q6kKaz3ofrs4Pj2DLiRT5_iKnxFccsf7HCrZ5lnzwSLbL12fTaw1cxq8Lq8WiHLBCDIlUazIJqdsNDdYQp-ysCNGvAbLYtUO0oOrMYiRdTOI3ZIJpVkNtYeuw=s6000" style="margin-left: 1em; margin-right: 1em;"><img alt="Chicken Fried Steak" border="0" data-original-height="4000" data-original-width="6000" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEjSzjMwx-1BigQcYmadY8WQL4Vry9dlA5GWi-X8RVmiOBEi6ujZzThLtDa5UBO91Jnz9q6kKaz3ofrs4Pj2DLiRT5_iKnxFccsf7HCrZ5lnzwSLbL12fTaw1cxq8Lq8WiHLBCDIlUazIJqdsNDdYQp-ysCNGvAbLYtUO0oOrMYiRdTOI3ZIJpVkNtYeuw=w640-h426" title="Chicken Fried Steak" width="640" /></a></div><br /> I've seen and had this served with a white sauce, but my preference is a brown sauce. And yes, I used a packet of dry gravy mix, however, I made it in the pan the meat had fried in, so I did get some of the lovely fond mixed in. I'm not a complete barbarian. <p></p><p><span>I ate my lovely steak with some mushrooms and broccoli. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj-hvlWMd5hCynfFmpA7ocPi1mm8GDrdBcD8buLwdiDvs6Mr2S0FDRxQxGpgaKic2kf9OITtm0-2OLPzQlSd2sv1kxbw8EFU7eICHZX9MkVq2PSIFtyJ-HgRKLtn4LkbRRx_PUtNeok9JQxcXQsnj95itGXEwdmB_KB_PSn3-46dXOG1st4_RsCujYI7w=s6000" style="margin-left: 1em; margin-right: 1em;"><img alt="Chicken Fried Steak" border="0" data-original-height="4000" data-original-width="6000" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEj-hvlWMd5hCynfFmpA7ocPi1mm8GDrdBcD8buLwdiDvs6Mr2S0FDRxQxGpgaKic2kf9OITtm0-2OLPzQlSd2sv1kxbw8EFU7eICHZX9MkVq2PSIFtyJ-HgRKLtn4LkbRRx_PUtNeok9JQxcXQsnj95itGXEwdmB_KB_PSn3-46dXOG1st4_RsCujYI7w=w640-h426" title="Chicken Fried Steak" width="640" /></a></div><br /> <br /><br /><br /><br /><p></p><p><br /></p>Sidsel Munkholm - Authorhttp://www.blogger.com/profile/01533647322131125288noreply@blogger.com1tag:blogger.com,1999:blog-5440758890054721968.post-61681957810845557402021-12-13T00:00:00.103-05:002021-12-13T00:00:00.166-05:00Brie Gougeres<p></p><p> It's time for Baking Bloggers again. <br /></p><p>I haven't been participating in very many blogging events this past few months, but when I saw the theme for December, the little thinking cap hovered over my head and I got an idea.</p><p>The theme this month is Baked Party Appetizers. And it also happens to be the last of Baking Bloggers cause it's been retired. Something new will be happening in January though. Stay tuned. <br /></p><p>OK, so I got this idea cause I have a small wheel of Brie Cheese in the fridge that's been giving me the 'eye' lately. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi6KGbm15rG018teo0GWKUI2mp_5G9sGhkzTfLmcOQlcsv0fS-3s6X8vZrBTmW4lEMad9DtR7dArdjmO0f9ak1WB1Qor8Orn4YWfz3e79rkkvVQVoeUYZTrgcbl3dyTXz_YcXXqhfheAnVCkUxq_kH0byzOcJg8R1bHmNWagKyYD_O2iWItGaV8Bu_y5w=s2000" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="2000" height="512" src="https://blogger.googleusercontent.com/img/a/AVvXsEi6KGbm15rG018teo0GWKUI2mp_5G9sGhkzTfLmcOQlcsv0fS-3s6X8vZrBTmW4lEMad9DtR7dArdjmO0f9ak1WB1Qor8Orn4YWfz3e79rkkvVQVoeUYZTrgcbl3dyTXz_YcXXqhfheAnVCkUxq_kH0byzOcJg8R1bHmNWagKyYD_O2iWItGaV8Bu_y5w=w640-h512" width="640" /></a></div><p></p><p>I bought it last month, and kept meaning to eat it, sliced on some good bread or with some crackers, but it's still sitting there, staring at me everytime I open the cheese drawer. And I got tired of those looks I was getting. <br /></p><p> So I elected to make some Gougeres using the Brie. <br /></p><p>I love <a href="https://www.sidsseapalmcooking.com/2012/06/pate-choux.html"><span style="color: #333333;">Pâte à Choux</span></a> pastry anyway, and honestly, I think it's about the most versatile recipe any cook should learn how to make. I use the recipe I cut out of the paper back in the '80's which is Julia Child's base recipe. <br /></p><p>You can use the base for sweet or savory, heck, you can even make it <a href="https://www.sidsseapalmcooking.com/2014/09/gluten-free-cream-puffs-and-eclairs.html">gluten free</a>. I've done it, and they were good. </p><p>I did go <a href="https://www.quiveutdufromage.com/r-gougeres-au-camembert">here</a> for inspiration for these, and have to say the my high school french came in handy as well. <br /></p><p>And I made a couple of modifications as well, cause gee, I'm the baker here.</p><p> I used Swiss cheese cause it was all I could find in our local grocery store. And really, the slightly nutty taste of the Swiss cheese married very well with my Brie. </p><p>Now Brie cheese is very soft, or at least it is if you leave it out at room temp to ripen, it becomes very soft. However, I decided to try 'stuffing' my gougere with little cubes of cold brie. </p><p>Let me show you how I cut it. I don't remember exactly where I saw this for the first time, but can I just say this, 'IT'S BRILLIANT', and guess what, it also works great for cutting layer cakes as well. Of course I'm the usually the one who actually scrapes the frosting off the cake before eating. But when you cut the cake or in my case the wheel of brie, you get a more equitable distribution of the rind per slice. In the case of a cake, you have the two ends with frosting, for the people who 'must have lots of frosting', and those who want cake with a little frosting. Use your imagination here, cause I'm just showing how to cut the brie. OOOH, that might not have come out right. 'wink'. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjLJwRmKHG57Di24YZLiH8-B-D8m-j7vFMG7xWZORyzC1plp5f6vmxjh5jIcnUKKnos8WRWLjScGJaAFGW3S1OpGQVZ6Nxw8CuJOtLm-VzgW9GIKoNrEaI0njtU_-16oRiyN64q63RJg2v0NMG5a_H6SiN0nAbtCK7nYt54adGNMwRCBzYn6ZHGmVuUBg=s2048" style="margin-left: 1em; margin-right: 1em;"><img alt="Brie Cheese" border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEjLJwRmKHG57Di24YZLiH8-B-D8m-j7vFMG7xWZORyzC1plp5f6vmxjh5jIcnUKKnos8WRWLjScGJaAFGW3S1OpGQVZ6Nxw8CuJOtLm-VzgW9GIKoNrEaI0njtU_-16oRiyN64q63RJg2v0NMG5a_H6SiN0nAbtCK7nYt54adGNMwRCBzYn6ZHGmVuUBg=w640-h426" title="Brie Cheese" width="640" /></a></div><br /><p></p><p>I did cut off the ends where there was a lot of rind, but I ate the cheese inside. I'm not fond of the rind, but I will eat it,and was wishing I still had my Mauli dog who loved the rind. She loved it when I bought Brie, cause I'd cut off the rind and feed it to her. </p><p>Whenever possible one should share food with a loved one or ones. </p><p>Here's a few pictures of the process, and my cohort in eating more than our fair share. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgyEytUt8LMQh4cC2U_pE2IqiMWuBcpyb8YvfuqEVutS2frulaK13KT7e-cvzt61AHUJWKKrvFuI6FmO6--ZH5FcSmA5HaZFLODuXIYOTtAmTFQDkCaqLWTNsWXRPlwsaLnJ9QlgEs-WioGc0VkGJMKaVXfm00SWSc6ptw75Ai0Ji-bt-bivkUH7nbhcA=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEgyEytUt8LMQh4cC2U_pE2IqiMWuBcpyb8YvfuqEVutS2frulaK13KT7e-cvzt61AHUJWKKrvFuI6FmO6--ZH5FcSmA5HaZFLODuXIYOTtAmTFQDkCaqLWTNsWXRPlwsaLnJ9QlgEs-WioGc0VkGJMKaVXfm00SWSc6ptw75Ai0Ji-bt-bivkUH7nbhcA=w640-h426" width="640" /></a></div>and<a href="https://blogger.googleusercontent.com/img/a/AVvXsEgXKiV0UJL8wiEIgkRuXgLUBSj59wVAllCJ8WSaXw55S2lH7OIWLKjahxv1utXzDq0CNs1a0gcr7cKzHwZYjcv4K579pIIaeR__Fp7F_RBZ2OThNJ5reRiiS3hwQZjPNueEfNylqPf7ExN2CsJxp8MwXiELJCrH34SKxIsXVUZfmycheHBlAg7CuEVJjA=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEgXKiV0UJL8wiEIgkRuXgLUBSj59wVAllCJ8WSaXw55S2lH7OIWLKjahxv1utXzDq0CNs1a0gcr7cKzHwZYjcv4K579pIIaeR__Fp7F_RBZ2OThNJ5reRiiS3hwQZjPNueEfNylqPf7ExN2CsJxp8MwXiELJCrH34SKxIsXVUZfmycheHBlAg7CuEVJjA=w640-h426" width="640" /></a> <p>and</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjEbsXIQcU67iqhK745j4s-82UxyqiBhRHUO4rNqaDCKgWwiJ5TxqB7Zx4Ss2ublJJWAw7F0Vli5qWD16t2SIys0BNcUGiR7_DuOJJBSoYDePfNYQcMu8rPrMaJuHBxVwx1ni-Sohr3bo0pPmJYUe4wFhoAlh9bAxZ4X1-GSKPJd2ukD1mWtmSIgVfP6Q=s2048" style="margin-left: 1em; margin-right: 1em;"><img alt="Stuffed Gougeres" border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEjEbsXIQcU67iqhK745j4s-82UxyqiBhRHUO4rNqaDCKgWwiJ5TxqB7Zx4Ss2ublJJWAw7F0Vli5qWD16t2SIys0BNcUGiR7_DuOJJBSoYDePfNYQcMu8rPrMaJuHBxVwx1ni-Sohr3bo0pPmJYUe4wFhoAlh9bAxZ4X1-GSKPJd2ukD1mWtmSIgVfP6Q=w640-h426" title="Stuffed Gougeres" width="640" /></a></div><br /> <p></p><p>and </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi4yJE-UO0wpTXOVA1ZI79giyOH2AKe3g1BhyjBmW7HLl6bQP6_LsqTD5QpIgl7WOQRt45J9Jdq8N10UOPpAxRttWTcwLfoowkc9FDVv5t3Fnpklf84hWIME99Fl1HIhafPPoUjCS0s-eYgtkrMqi-uByjb7SdocZPxgn-lRrii4V7RTl5hqLNEHGBcJw=s2048" style="margin-left: 1em; margin-right: 1em;"><img alt="Baked Gougeres" border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEi4yJE-UO0wpTXOVA1ZI79giyOH2AKe3g1BhyjBmW7HLl6bQP6_LsqTD5QpIgl7WOQRt45J9Jdq8N10UOPpAxRttWTcwLfoowkc9FDVv5t3Fnpklf84hWIME99Fl1HIhafPPoUjCS0s-eYgtkrMqi-uByjb7SdocZPxgn-lRrii4V7RTl5hqLNEHGBcJw=w640-h426" title="Baked Gougeres" width="640" /></a></div><br /><p></p><p></p><p>Had a lot of choux dough so thought I would play, a little more. So I piped out a base, and then placed some slices of the Brie on top of it. <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj4iLouqOWzk0N_6-4l9AliZKBfTGVbtMw-6mbbRhUvfjMH_njMH4HibZBegWCh3x4J4kTgGi4ye3epDQKb7_Lr2FwC3RxoNp-pr0Kj5RVXAB2WcsnJWLM10KUD_arPfRcOLIEvmS2VnA8ErpiyIPiNw-MTZ4PIXT_uocF_T92U9Wr3GYTSQH83AIYtSg=s2048" style="margin-left: 1em; margin-right: 1em;"><img alt="Stuffed Brie Gougere" border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEj4iLouqOWzk0N_6-4l9AliZKBfTGVbtMw-6mbbRhUvfjMH_njMH4HibZBegWCh3x4J4kTgGi4ye3epDQKb7_Lr2FwC3RxoNp-pr0Kj5RVXAB2WcsnJWLM10KUD_arPfRcOLIEvmS2VnA8ErpiyIPiNw-MTZ4PIXT_uocF_T92U9Wr3GYTSQH83AIYtSg=w640-h426" title="Stuffed Brie Gougere" width="640" /></a></div>Here's the Brie Gougere, piped and ready to bake.<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiV8pehqno7_gNDO7wGwIBYWEdaY17cFJKs1pOUVPnk8uHz3lMeUYQ6Wa3iKfNrlBGgbfN1qKS1IFgyCsGy2qcr_AVN_g1fdIJMjr6g1IwWftiw_xWykHqpGc-eaDXR_su3MV0DkduJSKRMgHhbHq27QLyrECpN6LNdKlDbNBPBr4BHHV7Oiair6GXBLQ=s2048" style="margin-left: 1em; margin-right: 1em;"><img alt="Baked Brie Gougeres Bar" border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEiV8pehqno7_gNDO7wGwIBYWEdaY17cFJKs1pOUVPnk8uHz3lMeUYQ6Wa3iKfNrlBGgbfN1qKS1IFgyCsGy2qcr_AVN_g1fdIJMjr6g1IwWftiw_xWykHqpGc-eaDXR_su3MV0DkduJSKRMgHhbHq27QLyrECpN6LNdKlDbNBPBr4BHHV7Oiair6GXBLQ=w640-h426" title="Baked Brie Gougeres Bar" width="640" /></a></div><br /><p>After the bake, and it's ready to cut and enjoy.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgmUG3IULW3H_bIUt7bHyFT88sUCh9OGQUBHEFpyiSvLA5Yov2KaeLmD8qMlbXfOKA4Ab4FBaBFes_I--TaTS2zrHdaoIk-q-wY8t2zPaLcMynfiH3Ryj3-c-umuW6jCv9YXIoFRx-Ne6B0mi9jrQfvHHbcYKXOB6MBKp7uU6SMX0gDrV6KCWlstoDidA=s2535" style="margin-left: 1em; margin-right: 1em;"><img alt="Baked Stuffed Gougere Strip" border="0" data-original-height="1241" data-original-width="2535" height="314" src="https://blogger.googleusercontent.com/img/a/AVvXsEgmUG3IULW3H_bIUt7bHyFT88sUCh9OGQUBHEFpyiSvLA5Yov2KaeLmD8qMlbXfOKA4Ab4FBaBFes_I--TaTS2zrHdaoIk-q-wY8t2zPaLcMynfiH3Ryj3-c-umuW6jCv9YXIoFRx-Ne6B0mi9jrQfvHHbcYKXOB6MBKp7uU6SMX0gDrV6KCWlstoDidA=w640-h314" title="Baked Stuffed Gougere Strip" width="640" /></a></div><br /><p></p><p>Baked Brie Gougeres with a dab of Red Currant Jelly<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhD35L7BeqO4OdjfLxum8SQmqWeo8XiNWa-Hd95HPGQqp1uhdY71MQCcmO9n74BQiwOrJT5ly0en0RYzgBbw1BvoJjCIioAZLnnF5XXRte_bTlF3xW3TfAcEt7g1IOp645fujo2Szs6FUuFZmSVJb3-XJ6RxE_7LEAgrrB3yL9CqsKWqZHovrnwrDZjXw=s1650" style="margin-left: 1em; margin-right: 1em;"><img alt="Brie Gougere with Red Currant Jelly" border="0" data-original-height="1275" data-original-width="1650" height="494" src="https://blogger.googleusercontent.com/img/a/AVvXsEhD35L7BeqO4OdjfLxum8SQmqWeo8XiNWa-Hd95HPGQqp1uhdY71MQCcmO9n74BQiwOrJT5ly0en0RYzgBbw1BvoJjCIioAZLnnF5XXRte_bTlF3xW3TfAcEt7g1IOp645fujo2Szs6FUuFZmSVJb3-XJ6RxE_7LEAgrrB3yL9CqsKWqZHovrnwrDZjXw=w640-h494" title="Brie Gougere with Red Currant Jelly" width="640" /></a></div><br /><p></p><p> </p><p>Baked Brie Gougeres, see the lovely melty Brie cheese inside. <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiKOXOIVzOyLTplb-cR7sdANUxba6YCbPmIGEch-FqxrAonULSfqxZx2nNubzFQYQ1Nb1Od_8zAXDV2i44pn4MNCJiUImqyogOOmVAIEGkLbgI-lueMYlMI0prLNZ3hSU4hDO_fIyu1YGCtHi5WwHUIgsmCP2BT52fsVEGQRhMsvOKjzcCddXPxuTjOKQ=s2048" style="margin-left: 1em; margin-right: 1em;"><img alt="Brie Gougere" border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEiKOXOIVzOyLTplb-cR7sdANUxba6YCbPmIGEch-FqxrAonULSfqxZx2nNubzFQYQ1Nb1Od_8zAXDV2i44pn4MNCJiUImqyogOOmVAIEGkLbgI-lueMYlMI0prLNZ3hSU4hDO_fIyu1YGCtHi5WwHUIgsmCP2BT52fsVEGQRhMsvOKjzcCddXPxuTjOKQ=w640-h426" title="Brie Gougere" width="640" /></a></div><br /><p></p><p>Miss First enjoying her Brie Gougere topped with a dab of Red Currant Jelly. She loves her melty cheese, she also has a bit of a sweet tooth, so this hit both her happy points. <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhv_cmIBV9_CfH8X5Yh7siS1yu5g5e22QZ6Nu48jDyxJDwYIuDvuT4WH0YuZoKV3ishOejJlnGlfPsi8Q_zfVx6XWUf6x1sBCN-DRh4D76l1XQb-IBnObpx-LOE6bIbCdg5-KylvWVrtzG9a5HFvkibCFaVug2dQw_ZQXSI3TVk6Z1RMKIUmjQJ8wXCzg=s2048" style="margin-left: 1em; margin-right: 1em;"><img alt="Miss First enjoying her Brie Gougere" border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEhv_cmIBV9_CfH8X5Yh7siS1yu5g5e22QZ6Nu48jDyxJDwYIuDvuT4WH0YuZoKV3ishOejJlnGlfPsi8Q_zfVx6XWUf6x1sBCN-DRh4D76l1XQb-IBnObpx-LOE6bIbCdg5-KylvWVrtzG9a5HFvkibCFaVug2dQw_ZQXSI3TVk6Z1RMKIUmjQJ8wXCzg=w640-h426" title="Miss First enjoying her Brie Gougere" width="640" /></a></div><p></p><p>You can see the concentration here, as she eats her treat. <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh8WYVswGxD4T-sE-DgQfbtpHBFG2da5Hlqvwb1QH-_JOIg3tDae3BH4qrqlS_xlZrh8oydw198GQEY5HcDSOe9oV4667O8yOn3NOstjq579bymu82qG8g8xCXC9F6nLNkAFbpA-HWffxBRI064G5rYSgT1uf0M-I45cqM7P7cSWThuNnymaHIV-2DsEA=s2048" style="margin-left: 1em; margin-right: 1em;"><img alt="Miss First enjoying her Brie Gougere" border="0" data-original-height="1346" data-original-width="2048" height="420" src="https://blogger.googleusercontent.com/img/a/AVvXsEh8WYVswGxD4T-sE-DgQfbtpHBFG2da5Hlqvwb1QH-_JOIg3tDae3BH4qrqlS_xlZrh8oydw198GQEY5HcDSOe9oV4667O8yOn3NOstjq579bymu82qG8g8xCXC9F6nLNkAFbpA-HWffxBRI064G5rYSgT1uf0M-I45cqM7P7cSWThuNnymaHIV-2DsEA=w640-h420" title="Miss First enjoying her Brie Gougere" width="640" /></a></div><br /><br /><p></p>
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/N882lV9.jpg","name":"Camembert Gougeres","prepTime":"PT10M","cookTime":"PT25M","totalTime":"PT35M","description":"This is a fun take on traditional Gougeres, using a traditional choux paste recipe and adding Brie cheese.","yield":"6","author":{"@type":"Person","name":"Sid's Sea Palm Cooking - inspired by quiveutdufromage.com"},"video":null,"recipeIngredient":["1 cup water","6 tablespoons unsalted butter, cut into pieces","1/2 tsp. salt","1 cup flour, all purpose, scooped out and leveled.","1 cup eggs, (stirred together with a fork and measured into the cup, about 4-5 large eggs)","2 oz. Camembert Cheese, cut into small pieces - look at the picture.","4oz. Swiss Cheese - grated"],"recipeInstructions":["Preheat oven 425 degrees.","Heat water and butter together, bring to a boil. Take off of heat and dump the flour in and begin to beat it together. It will be rather lumpy at first but keep beating vigorously. It does come together. Keep beating it until it forms a large ball, then place back on medium heat and keep beating it, until it stays together and leaves a thin film of dough on the bottom of the pan. This tells you that a lot of moisture has evaporated, and it will accept more of the egg. Take off of the heat now. Add about 1/4 of the eggs to the dough and beat together. It will look very strange at this point, cause it separates and looks rather nasty, but keep beating and as soon as the egg has incorporated into the dough, dribble a little more in, and work your arm vigorously again, beating the egg in. (at this point you can use a mixer bowl and beat it in with that, but I don't like the dough as well when it is done this way, I find it softens it too much, but then again, if you can't beat the egg in by hand, use your KitchenAid, but dribble the egg in a very little bit at a time). Add the egg, a dribble at a time, beating vigorously with each addition. As soon as the egg is incorporated, add the grated Swiss cheese and combine. If the humidity is high, you may not need all the eggs, but if it's dry you will. I've been making this for many years and can tell from the feel of the dough if I need all the eggs or not. The pastry should just hold its shape when lifted with a spoon.","Now, you're ready to bake your cream puffs. You can spoon them onto a lightly greased baking sheet or parchment covered baking sheet. My personal preference is for Parchment paper, but then again, it's up to you. I pipe the pastry onto the sheet, filling a piping bag with the dough, and cutting a hole in the bag. Pipe a small amount of the choux paste onto the parchment paper and then place a small piece of the Brie on top, pushing it in a little. Pipe another circle of choux paste on top, and using a wet finger (I kept a cup of water beside me for this step), seal the top and bottom of the dough together. Space them about an inch apart on the baking sheet. They will not spread, but will instead puff upwards as they bake."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="4639050654188" data-ccmcardnum="1" data-ccme="c2lkbXVua2hvbG1AZ21haWwuY29t" data-ccmuid="oX4kCdXCTef93j8YyxxuxdY1doB2" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="border: 4px solid rgb(102, 114, 229);"><div class="ccm-image"><img alt="Camembert Gougeres" draggable="false" loading="lazy" src="https://i.imgur.com/N882lV9.jpg" title="Camembert Gougeres" /></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div><h3 class="ccm-name">Brie Gougeres</h3><div class="ccm-info"><div class="ccm-yield ccm-info-child"><b>Yield: </b><span class="ccm-yield__amount">6</span></div><div class="ccm-author ccm-info-child"><b>Author: </b><span><span>Sid's Sea Palm Cooking - inspired by quiveutdufromage.com</span></span></div></div><div class="ccm-time"><span class="ccm-time-child">Prep time: 10 Min</span><span class="ccm-time-child">Cook time: 25- 30 Min</span><span class="ccm-time-child">Total time: 35 Min</span></div><div class="ccm-summary">This is a fun take on traditional Gougeres, using a traditional choux paste recipe and adding Brie cheese.</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>1 cup water</li><li>6 tablespoons unsalted butter, cut into pieces</li><li>1/2 tsp. salt</li><li>1 cup flour, all purpose, scooped out and leveled.</li><li>1 cup eggs, (stirred together with a fork and measured into the cup, about 4-5 large eggs)</li><li>2 oz. Camembert Cheese, cut into small pieces - look at the picture.</li><li>4oz. Swiss Cheese - grated</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Preheat oven 425 degrees.</li><li>Heat water and butter together, bring to a boil. Take off of heat and dump the flour in and begin to beat it together. It will be rather lumpy at first but keep beating vigorously. It does come together. Keep beating it until it forms a large ball, then place back on medium heat and keep beating it, until it stays together and leaves a thin film of dough on the bottom of the pan. This tells you that a lot of moisture has evaporated, and it will accept more of the egg. Take off of the heat now. Add about 1/4 of the eggs to the dough and beat together. It will look very strange at this point, cause it separates and looks rather nasty, but keep beating and as soon as the egg has incorporated into the dough, dribble a little more in, and work your arm vigorously again, beating the egg in. (at this point you can use a mixer bowl and beat it in with that, but I don't like the dough as well when it is done this way, I find it softens it too much, but then again, if you can't beat the egg in by hand, use your KitchenAid, but dribble the egg in a very little bit at a time). Add the egg, a dribble at a time, beating vigorously with each addition. As soon as the egg is incorporated, add the grated Swiss cheese and combine. If the humidity is high, you may not need all the eggs, but if it's dry you will. I've been making this for many years and can tell from the feel of the dough if I need all the eggs or not. The pastry should just hold its shape when lifted with a spoon.</li><li>Now, you're ready to bake your cream puffs. You can spoon them onto a lightly greased baking sheet or parchment covered baking sheet. My personal preference is for Parchment paper, but then again, it's up to you. I pipe the pastry onto the sheet, filling a piping bag with the dough, and cutting a hole in the bag. Pipe a small amount of the choux paste onto the parchment paper and then place a small piece of the Brie on top, pushing it in a little. Pipe another circle of choux paste on top, and using a wet finger (I kept a cup of water beside me for this step), seal the top and bottom of the dough together. Space them about an inch apart on the baking sheet. They will not spread, but will instead puff upwards as they bake.</li></ol></div></div><div class="ccm-nut-notes"><p> DO NOT open the oven to check the progress of the bake, you'll just doom those little puffs of golden deliciousness to a flattened doom. Instead, turn the light on in the oven and watch through the glass door. They are done when they are a lovely golden brown color. And if you have trouble seeing the color through the door, you probably need to clean the glass off. <br /></p></div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/sidsseapalmcooking" target="_blank">@sidsseapalmcooking</a> on instagram and hashtag it #Sidsseapalmcooking</div></div></div></div></div><style class="ccm-card-styles">.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{color: #4193f0;}.ccm-wrapper{color: #000;max-width: 620px;position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px !important;font-weight: 700 !important;letter-spacing: 0px !important;}.ccm-info{position: relative;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-wrapper img{margin: 0 !important;padding: 0 !important;max-width: 100%;}.ccm-btns-wrapper{position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0 !important;outline: 0 !important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700;font-size: 16px;margin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{padding: 15px 0;border-top: 1px solid #ccc;}.ccm-posturl a{font-size: 13px;}.ccm-notes{line-height: 1.7;}.ccm-notes-inner{padding-top: 10px;}.ccm-notes p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section>br,.ccm-time br{display: none;}.ccm-time{text-transform: uppercase;font-size: 12px;text-align: center;background: #fff;padding: 10px 0;margin-bottom: 20px;}.ccm-time-child{padding: 10px;display: inline-block;white-space: nowrap;}.ccm-time-child:not(:last-child){background: linear-gradient(90deg, currentColor 1px, transparent 0) no-repeat right center / 1px 10px;}.ccm-summary{text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic;}.ccm-instagram-credit{background: #6E3B5C;padding: 20px 15px;margin: 0 -20px;color: #fff;display: -webkit-box;display: flex;-webkit-box-align: center;align-items: center;}.ccm-instagram-credit:last-child{border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;}.ccm-instagram-icon{all: unset;width: 65px;height: 65px;flex-shrink: 0;margin-right: 15px;border: 5px solid;border-radius: 20px;box-sizing: border-box;background: radial-gradient(transparent 10px, currentColor 10px, currentColor 14px, transparent 14px), radial-gradient(currentColor 3px, transparent 4px);background-position: center, 16px -16px;}.ccm-instagram-credit h5{font-size: 24px !important;line-height: 1 !important;margin: 0 0 12px !important;}.ccm-instagram-credit a{color: inherit !important;}[data-ccmcardnum='1'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum="1"] .ccm-image{text-align:center;height:300px;margin:-20px!important;overflow:hidden;border-bottom:3px solid #6672E5;}[data-ccmcardnum="1"] .ccm-image img{width:100%;height:100%;min-height:100%;-o-object-fit:cover;object-fit:cover;-o-object-position:50% 50%;object-position:50% 50%;border-top-left-radius:10px;border-top-right-radius:10px;}[data-ccmcardnum="1"] .ccm-btns-wrapper{text-align:center;}[data-ccmcardnum="1"] #ccm-printbutton{border-radius:25px;width:120px;height:40px;font-weight:700;text-transform:uppercase;background:#6672E5;}[data-ccmcardnum="1"] .ccm-print-options{right:calc(50% - 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<p style="text-align: center;">Baked Party Appetizers</p>
<ul>
<li><a href="https://www.sidsseapalmcooking.com/" rel="noopener no referrer" target="_blank">Brie Gougere</a> from Sid's Sea Palm Cooking</li>
<li><a href="https://www.karenskitchenstories.com/" rel="noopener no referrer" target="_blank">Cheddar Cheese and Pecan Crisps</a> from Karen's Kitchen Stories</li>
<li><a href="https://snehasrecipe.blogspot.com/" rel="noopener no referrer" target="_blank">Cheesy White Sauce Chicken Buns</a> from Sneha’s Recipe</li>
<li><a href="https://magicalingredients.blogspot.com/" rel="noopener no referrer" target="_blank">Crescent Roll Samosa Wreath</a> from Magical Ingredients</li>
<li><a href="https://smallbatchbakingkitchen.com/" rel="noopener no referrer" target="_blank">Mini Christmas Cakes</a> from Small Batch Baking Kitchen</li>
<li><a href="https://palatablepastime.com/" rel="noopener no referrer" target="_blank">Monte Cristo Puffs</a> from Palatable Pastime</li>
<li><a href="https://rebekahrose.blogspot.com/" rel="noopener no referrer" target="_blank">Pigs In A Blanket Christmas Wreath</a> from Making Miracles</li>
<li><a href="https://adayinthelifeonthefarm.blogspot.com/" rel="noopener no referrer" target="_blank">Shrimp and Pork Roll Lettuce Cups</a> from A Day in the Life on the Farm</li>
</ul>
This is the final installment of Baking Bloggers before it is retired this month.
Join us in January on the first Saturday as we begin a new recipe endeavor called “Supper Club Saturday” featuring a variety of favorite recipes from many of our same bloggers, and some new friends. We will also be posting on the last Saturdays of the month for a similar event called “Potluck Party”. See you there!
Sidsel Munkholm - Authorhttp://www.blogger.com/profile/01533647322131125288noreply@blogger.com3tag:blogger.com,1999:blog-5440758890054721968.post-67808859122408806452021-11-15T00:00:00.013-05:002021-11-16T14:44:40.893-05:00Air Fryer Zucchini Spears (Toaster Oven)<p>A few years back I cooked lunches at our local Senior Center. It was a once a week deal, and I was allowed to play in the kitchen, and boy did I have fun. </p><p>I'm playing in my own kitchen these days and wanted to recreate those Zucchini Spears and it worked. <br />I do have to admit to overcooking them a tad, but they tasted great and I ate them all. I ate them with some <a href="https://www.sidsseapalmcooking.com/2021/10/jaegerschnitzel.html">Schnitzel</a>. It was a good meal even if I do say myself. I enjoyed it on my new plate that I got at Ikea, which has little partitions. I love it. <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg2sKW0Dfj-SsQWPXBMgrJeTr_vpZv-IkkiP-A4zCzKhZgra4CwYyPrY-GnKI6CC7MoxFIohmzwsPIwdvNwIfY7BU-AhIwcq2se1B_lXA2MAaNdDUvVHcU9aUSvPBcjy6vyNPELbMza6G7DLwhQDgCEhoGJwr33krn1AaLB5wYW1ULTUPMl_z2A0fZuMg=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Zucchini with Marinara Sauce" border="0" data-original-height="1280" data-original-width="2048" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEg2sKW0Dfj-SsQWPXBMgrJeTr_vpZv-IkkiP-A4zCzKhZgra4CwYyPrY-GnKI6CC7MoxFIohmzwsPIwdvNwIfY7BU-AhIwcq2se1B_lXA2MAaNdDUvVHcU9aUSvPBcjy6vyNPELbMza6G7DLwhQDgCEhoGJwr33krn1AaLB5wYW1ULTUPMl_z2A0fZuMg=w640-h400" title="Zucchini with Marinara Sauce" width="640" /></a></div><br /><br /><p></p><p>When I cooked at the Senior Center, I tried to use what we had on hand, lots of cans of random stuff in the pantry, but I also used as much fresh produce as I could. One week we got a load of Zucchini in, absolutely beautiful ones, and I decided to cut them into spears and roast them in the convection oven. And since we also had a large #10 can of tomato sauce in the pantry I enlisted it and made it part of the meal. I'm so pleased to say that a few people came back up after we'd dished up the meal and asked for seconds on the zucchini, and I was happy to give them what we had. This was the lunch I made that day. It wasn't the last time I did it either and the feedback was great. Many people told me that I'd converted them into Zucchini eaters. <br /></p><p> Hamburger Steak, Green Beans, Mac and Cheese, Zucchini Spears and a roll. I even made the beans the southern way and added some bacon to it. Gotta season it just right, or in other words, gotta know the customer base and what they like. <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhclRChm7FmZKuS01ggM370_dCEb7HztPaEsY4LPoKRSLpEEgINobe8b_-yKvzuILxj5VjRwwmEmdzW23iuYzXvPGjda-2fMcNHAplTw7OrSK2-J277zf2Dlh8fffL9ba34GrfySYxuMXoEr6AkZpkx_JPNaTxC3T9enX9_53SEGo8eSgaAkW_-9Q6lsw=s2048" style="margin-left: 1em; margin-right: 1em;"><img alt="Zucchini Spears with Hamburger Steak" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEhclRChm7FmZKuS01ggM370_dCEb7HztPaEsY4LPoKRSLpEEgINobe8b_-yKvzuILxj5VjRwwmEmdzW23iuYzXvPGjda-2fMcNHAplTw7OrSK2-J277zf2Dlh8fffL9ba34GrfySYxuMXoEr6AkZpkx_JPNaTxC3T9enX9_53SEGo8eSgaAkW_-9Q6lsw=w640-h480" title="Zucchini Spears with Hamburger Steak" width="640" /></a></div><br />I didn't do a hamburger steak this time, but did enlist some of the pork I'd prepared for a Jaegerschnitzel and made a Schnitzel to go with them this time. I made a marina sauce out of some Pomi tomato sauce I got in my Misfits box this time, and well, can I just say, I like my own cooking. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh6Kb7sqD3SU5mUx2-bPCL3LD2x4PxEra5uwik49wSa81v6ddPcTiwAY4zaMQO9Bn3UnjaxsNYpB_12AutOlAnR9Fe-NBGA68iyRuaVhIIu_YCYsBqhF_4i1JxYIFw6745FXaXG3LYSEshEv1MIcmvvR01qg2zju-tgnOynOqBRXv43Rc-XhmUC3h650Q=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Air Fryer Zucchini with Marinara Sauce" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEh6Kb7sqD3SU5mUx2-bPCL3LD2x4PxEra5uwik49wSa81v6ddPcTiwAY4zaMQO9Bn3UnjaxsNYpB_12AutOlAnR9Fe-NBGA68iyRuaVhIIu_YCYsBqhF_4i1JxYIFw6745FXaXG3LYSEshEv1MIcmvvR01qg2zju-tgnOynOqBRXv43Rc-XhmUC3h650Q=w640-h480" title="Air Fryer Zucchini with Marinara Sauce" width="640" /></a></div><p><br />I was going to do a recipe card for this, but decided against it. I set my Nuwave oven at 425, on the Air Fryer setting, tossed the zucchini in a little olive oil. Spread them out on a roasting pan and cooked them for about 8 minutes, decided I wanted a little brown on them, so I turned them over, and cooked an additional 5 minutes which was about 5 minutes too long. They were really soft. </p><p>My version of marinara sauce basically has a little finely minced onion added to some tomato sauce, some Italian seasoning and is left to simmer for a few minutes. I served them alongside some <a href="https://www.sidsseapalmcooking.com/2021/10/jaegerschnitzel.html">Schnitzel</a>. <br /></p><p></p><p><br /></p><p> </p><p><br /></p><p>Here's the links to more great dishes.<br /></p><p><br /></p><p style="text-align: center;">Multicooker Monday November 2021</p>
<ul>
<li style="list-style-type: none;">
<ul>
<li><a href="https://www.sidsseapalmcooking.com/" rel="noopener no referrer" target="_blank">Air Fryer Zucchini Spears (Toaster Oven)</a> from Sid’s Sea Palm Cooking</li>
<li><a href="https://www.foodlustpeoplelove.com" rel="noopener no referrer" target="_blank">Chicken Chili Verde (Instant Pot)</a> from Food Lust People Love</li>
<li><a href="https://www.karenskitchenstories.com/ " rel="noopener no referrer" target="_blank">Homemade Chicken Broth (Instant Pot)</a> from Karen’s Kitchen Stories</li>
<li><a href="https://snehasrecipe.blogspot.com/" rel="noopener no referrer" target="_blank">Homemade Pumpkin Puree - Pressure Cooker</a> from Sneha’s Recipe</li>
<li><a href="https://magicalingredients.blogspot.com/" rel="noopener no referrer" target="_blank">Instant Pot Aloo Gobi Matar</a> from Magical Ingredients</li>
<li><a href="https://adayinthelifeonthefarm.blogspot.com/" rel="noopener no referrer" target="_blank">Pumpkin Pasta Bake (Instant Pot)</a> from A Day in the Life on the Farm</li>
<li><a href="https://palatablepastime.com/" rel="noopener no referrer" target="_blank">Slow Cooker Mexican Pork (Carnitas)</a> from Palatable Pastime</li>
</ul>
</li>
</ul>
Sidsel Munkholm - Authorhttp://www.blogger.com/profile/01533647322131125288noreply@blogger.com5tag:blogger.com,1999:blog-5440758890054721968.post-58556808570403042282021-11-11T00:00:00.001-05:002021-11-11T00:00:00.177-05:00Pork Tenderloin with Dried Cranberry Stuffing<p>It's time for the Improv Cooking Challenge. And this month, the challenge, should we care to accept it, was to use Cranberries and Meat together in a dish. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhvQH_kVzmZn3gFI8fO8k1Nac2ALvX2D1x0oR28T5Nq8g_D4h2mqvm9O5jjPA7xkC_TZenvXVVIY3YP5F7lbF3O0e1-IBgbStOxysMBTuC7Qgb1X9fvCTA44OxrsgBdNcBAVVvb1m-8WYF7ZVN5Naj2YOO8Gxh6HUylLioaTjM40e6V6v7sjOsPkfONFQ=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pork Tenderloin with Dried Cranberry Stuffing" border="0" data-original-height="1206" data-original-width="2048" height="376" src="https://blogger.googleusercontent.com/img/a/AVvXsEhvQH_kVzmZn3gFI8fO8k1Nac2ALvX2D1x0oR28T5Nq8g_D4h2mqvm9O5jjPA7xkC_TZenvXVVIY3YP5F7lbF3O0e1-IBgbStOxysMBTuC7Qgb1X9fvCTA44OxrsgBdNcBAVVvb1m-8WYF7ZVN5Naj2YOO8Gxh6HUylLioaTjM40e6V6v7sjOsPkfONFQ=w640-h376" title="Pork Tenderloin with Dried Cranberry Stuffing" width="640" /></a></div><br /><p></p><p>I participate in this when I get an idea for a new recipe and this month, I had one. </p><p>An idea that is, for a little twist on a stuffed Pork Tenderloin. </p><p>It was a good one, BTW. Idea that is and the pork, well, I would keep patting myself on the back on how good it tasted, but I'm scared I would dislocate my shoulder. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhpcK0IAESbIVg5_rMBBINdo9BVaXe8IEreIJzl92HVHw3OLgvjECgML66TCDjgNV-fDDc0L90W-LeCHcyfIdZnbIwRXpwWkLmzjI0FoLefhnkfQ_8zMl3RA_L4k81I9-3rv1exDfJn4G7UEInlDTKOHmATNlleOfZnTJF0cKtAq_pgIBoAmABld2kZDg=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Filling for Pork Tenderloin with Dried Cranberry Stuffing" border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEhpcK0IAESbIVg5_rMBBINdo9BVaXe8IEreIJzl92HVHw3OLgvjECgML66TCDjgNV-fDDc0L90W-LeCHcyfIdZnbIwRXpwWkLmzjI0FoLefhnkfQ_8zMl3RA_L4k81I9-3rv1exDfJn4G7UEInlDTKOHmATNlleOfZnTJF0cKtAq_pgIBoAmABld2kZDg=w640-h426" title="Filling for Pork Tenderloin with Dried Cranberry Stuffing" width="640" /></a></div>and stuffed in the pork<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh5ugn-rD6sG8OkEfS1hTim8nyb4q1zj88TgqsT6_DJz4L_DRH-Gi3FnbUjnYJ8ZmR_lOZ6LjKhstUhNhkd0TNNXFW54wN4fTPZJgG2BViyvPWfb44F1Z5jb9uoj4aKDg26cVmIW6EcnFL5fvFU89wacn6ANUjp-0tRkihhZH9EjZrDs8HyEEh2N1wt5Q=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pork Tenderloin with Dried Cranberry Stuffing" border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEh5ugn-rD6sG8OkEfS1hTim8nyb4q1zj88TgqsT6_DJz4L_DRH-Gi3FnbUjnYJ8ZmR_lOZ6LjKhstUhNhkd0TNNXFW54wN4fTPZJgG2BViyvPWfb44F1Z5jb9uoj4aKDg26cVmIW6EcnFL5fvFU89wacn6ANUjp-0tRkihhZH9EjZrDs8HyEEh2N1wt5Q=w640-h426" title="Pork Tenderloin with Dried Cranberry Stuffing" width="640" /></a></div><p>Here it is in the pan, browning a little. My sister gave me this idea, she does it with a pork loin. This means you get that lovely caramelized taste without cooking it to death in the oven. <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgh9gNh8rdPaeOF0V3JVM5KLuHvYZltU5R7Zup_2sZH3cpPpW2gdNCS1_faIwATkufD4fDJVj92Gww-dBHHNLTht59kZ29wZ5EfxMvkrZM-A0RTA9ugNyposer5U3HIdPsyi9DIIgxF_Zwkq0lq3Nybk2uLpJo__Ku95y9nGq98285CJpouTT-bd7UbXQ=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pork Tenderloin with Dried Cranberry Stuffing" border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEgh9gNh8rdPaeOF0V3JVM5KLuHvYZltU5R7Zup_2sZH3cpPpW2gdNCS1_faIwATkufD4fDJVj92Gww-dBHHNLTht59kZ29wZ5EfxMvkrZM-A0RTA9ugNyposer5U3HIdPsyi9DIIgxF_Zwkq0lq3Nybk2uLpJo__Ku95y9nGq98285CJpouTT-bd7UbXQ=w640-h426" title="Pork Tenderloin with Dried Cranberry Stuffing" width="640" /></a></div><p>I didn't do a great job of trussing it up, too much filling, but oh so worth it.</p><p>Can you see how moist the meat is? I know, not the greatest picture but the taste. So darn good. <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjdEBfVN1ZMHaxnH3CSwwiRMgivGwgcErVq6sbMEDvOFrec_AwfNE4EWCPwwvTBzDofFVn6s78Kh8f7qh_IbA0otv8CnVwXebdcwRgr_Mfg-exZpzxorNh6nzd6WycX67kcr-8S3hxBfsvpzCcZkwDfPaiG0oHq3LevAo3jRFJeRI2AMoJRCyPJmZ_qng=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pork Tenderloin with Dried Cranberry Stuffing" border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEjdEBfVN1ZMHaxnH3CSwwiRMgivGwgcErVq6sbMEDvOFrec_AwfNE4EWCPwwvTBzDofFVn6s78Kh8f7qh_IbA0otv8CnVwXebdcwRgr_Mfg-exZpzxorNh6nzd6WycX67kcr-8S3hxBfsvpzCcZkwDfPaiG0oHq3LevAo3jRFJeRI2AMoJRCyPJmZ_qng=w640-h426" title="Pork Tenderloin with Dried Cranberry Stuffing" width="640" /></a></div>I think this is a perfect dish to make for someone special, yourself, during the holiday season. Pouring the pan juices over it, while it's resting also helps to keep the meat moist. <br /><p></p><p>I basically used a few items I had on hand, which was good, and have to say WOW!!!! the meat came out moist and tender and the filling, well, can I just say it was amazing.<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/JaLqHwO.jpg","name":"Pork Tenderloin with Dried Cranberry Stuffing","prepTime":"PT2H","cookTime":"PT30M","totalTime":"PT2H30M","description":"This a fabulous take on making a pork tenderloin. Serve with some veggies and you have a company worthy meal.","yield":"2 Servings","author":{"@type":"Person","name":"Sid's Sea Palm Cooking -"},"video":null,"recipeIngredient":["Pork Tenderloin","1/2 cup dried cranberries","4 tablespoons Grand Marnier or 1 tablespoon Grand Marnier with 3 tablespoons orange juice","1/2 apple - chopped","1/4 cup red onion - diced","1 thick slice sourdough or artisan bread cut into cubes","1-2 tablespoons butter ","String or skewers"],"recipeInstructions":["Preheat oven to 350 degrees and prepare a small oven safe roasting pan by spraying with a non stick baking spray.","Soak the dried cranberries in the Grand Marnier or mix of Grand Marnier and orange juice for several hours to re-hydrate the cranberries. Do not drain.","Using a sharp knife cut the tenderloin almost in half, lengthwise, butterflying it. Set aside.","In a large pan, melt the butter and saute the red onion until soft, then add the diced apples and the bread. Let the bread get a little color on it and then add the cranberries with the liquid. Stir together and then cover the pan and turn the heat off. Let sit until lukewarm. ","Position the string along the bottom of the pork, getting ready to tie it up.","Spread the stuffing evenly along the cut edge of the tenderloin and bring the string up around the pork to tie it off. ","Melt 1 tablespoon butter in the same pan the stuffing was cooked in and brown the tenderloin. Turning it evenly if you can. ","Place on a greased roasting pan, and roast at 350-375 degrees for about 20 -30 minutes or until a thermometer registers 170 degrees when poked into the meat. ","Remove from oven and cover with some foil to let rest for 10-15 minutes. Before carving pour any juices in the pan over the pork. Serve with oven roasted potatoes or your choice of vegetable."],"@context":"http://schema.org","@type":"Recipe"}</script></p><div class="ccm-card" data-ccmcardid="4636566541340" data-ccmcardnum="1" data-ccme="c2lkbXVua2hvbG1AZ21haWwuY29t" data-ccmuid="oX4kCdXCTef93j8YyxxuxdY1doB2" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="border: 4px solid rgb(102, 114, 229);"><div class="ccm-image"><img alt="Pork Tenderloin with Dried Cranberry Stuffing" draggable="false" loading="lazy" src="https://i.imgur.com/JaLqHwO.jpg" title="Pork Tenderloin with Dried Cranberry Stuffing" /></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div><h3 class="ccm-name">Pork Tenderloin with Dried Cranberry Stuffing</h3><div class="ccm-info"><span class="ccm-yield ccm-info-child"><b>Yield: </b><span>2 Servings</span></span><div class="ccm-author ccm-info-child"><b>Author: </b><span><span>Sid's Sea Palm Cooking -</span></span></div></div><div class="ccm-time"><span class="ccm-time-child">Prep time: 2 Hour</span><span class="ccm-time-child">Cook time: 30 Min</span><span class="ccm-time-child">Total time: 2 H & 30 M</span></div><div class="ccm-summary">This a fabulous take on making a pork tenderloin. Serve with some veggies and you have a company worthy meal.</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>Pork Tenderloin</li><li>1/2 cup dried cranberries</li><li>4 tablespoons Grand Marnier or 1 tablespoon Grand Marnier with 3 tablespoons orange juice</li><li>1/2 apple - chopped</li><li>1/4 cup red onion - diced</li><li>1 thick slice sourdough or artisan bread cut into cubes</li><li>1-2 tablespoons butter</li><li>String or skewers</li></ul></div><div class="ccm-section"><ul class="ccm-section-items"></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Preheat oven to 350 degrees and prepare a small oven safe roasting pan by spraying with a non stick baking spray.</li><li>Soak the dried cranberries in the Grand Marnier or mix of Grand Marnier and orange juice for several hours to re-hydrate the cranberries. Do not drain.</li><li>Using a sharp knife cut the tenderloin almost in half, lengthwise, butterflying it. Set aside.</li><li>In a large pan, melt the butter and saute the red onion until soft, then add the diced apples and the bread. Let the bread get a little color on it and then add the cranberries with the liquid. Stir together and then cover the pan and turn the heat off. Let sit until lukewarm.</li><li>Position the string along the bottom of the pork, getting ready to tie it up.</li><li>Spread the stuffing evenly along the cut edge of the tenderloin and bring the string up around the pork to tie it off.</li><li>Melt 1 tablespoon butter in the same pan the stuffing was cooked in and brown the tenderloin. Turning it evenly if you can.</li><li>Place on a greased roasting pan, and roast at 350-375 degrees for about 20 -30 minutes or until a thermometer registers 170 degrees when poked into the meat.</li><li>Remove from oven and cover with some foil to let rest for 10-15 minutes. Before carving pour any juices in the pan over the pork. Serve with oven roasted potatoes or your choice of vegetable.</li></ol></div></div><div class="ccm-nut-notes"><p> </p></div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/sidsseapalmcooking" target="_blank">@sidsseapalmcooking</a> on instagram and hashtag it #Sidsseapalmcooking</div></div></div></div></div><style class="ccm-card-styles">.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{color: #4193f0;}.ccm-wrapper{color: #000;max-width: 620px;position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px !important;font-weight: 700 !important;letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 14px;margin-bottom: 20px;text-transform: capitalize;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin: 0 !important;padding: 0 !important;max-width: 100%;}.ccm-btns-wrapper{position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0 !important;outline: 0 !important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700;font-size: 16px;margin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{padding: 15px 0;border-top: 1px solid #ccc;}.ccm-posturl a{font-size: 13px;}.ccm-notes{line-height: 1.7;}.ccm-notes-inner{padding-top: 10px;}.ccm-notes p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section>br,.ccm-time br{display: none;}.ccm-time{text-transform: uppercase;font-size: 12px;text-align: center;background: #fff;padding: 10px 0;margin-bottom: 20px;}.ccm-time-child{padding: 10px;display: inline-block;white-space: nowrap;}.ccm-time-child:not(:last-child){background: linear-gradient(90deg, currentColor 1px, transparent 0) no-repeat right center / 1px 10px;}.ccm-summary{text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic;}.ccm-instagram-credit{background: #6E3B5C;padding: 20px 15px;margin: 0 -20px;color: #fff;display: -webkit-box;display: flex;-webkit-box-align: center;align-items: center;}.ccm-instagram-credit:last-child{border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;}.ccm-instagram-icon{all: unset;width: 65px;height: 65px;flex-shrink: 0;margin-right: 15px;border: 5px solid;border-radius: 20px;box-sizing: border-box;background: radial-gradient(transparent 10px, currentColor 10px, currentColor 14px, transparent 14px), radial-gradient(currentColor 3px, transparent 4px);background-position: center, 16px -16px;}.ccm-instagram-credit h5{font-size: 24px !important;line-height: 1 !important;margin: 0 0 12px !important;}.ccm-instagram-credit a{color: inherit !important;}[data-ccmcardnum='1'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum="1"] .ccm-image{text-align:center;height:300px;margin:-20px!important;overflow:hidden;border-bottom:3px solid #6672E5;}[data-ccmcardnum="1"] .ccm-image img{width:100%;height:100%;min-height:100%;-o-object-fit:cover;object-fit:cover;-o-object-position:50% 50%;object-position:50% 50%;border-top-left-radius:10px;border-top-right-radius:10px;}[data-ccmcardnum="1"] .ccm-btns-wrapper{text-align:center;}[data-ccmcardnum="1"] #ccm-printbutton{border-radius:25px;width:120px;height:40px;font-weight:700;text-transform:uppercase;background:#6672E5;}[data-ccmcardnum="1"] .ccm-print-options{right:calc(50% - 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Sidsel Munkholm - Authorhttp://www.blogger.com/profile/01533647322131125288noreply@blogger.com2tag:blogger.com,1999:blog-5440758890054721968.post-9345609276708614052021-11-08T00:00:00.009-05:002021-11-08T08:56:26.903-05:00Bara Brith (Welsh Tea Bread)<p>It's time for Baking Bloggers again. I've not participated in many online blogging events, cause I just haven't felt like making or baking food the past few months. I had an excuse. </p><p>However the event this month for Baking Bloggers was for Quick Breads and Tea Loaves. </p><p>I love making a quick bread or Tea Bread. Most of the time, they satisfy my sweet tooth, without having to make and frost a cake. </p><p>And they can be frozen and brought out when you want a 'little' something to accompany a cuppa. <br /></p><p>Bara Brith is a Welsh Tea Bread, which means speckled bread. And not only do you eat it alongside a cuppa, but you put the tea in the bread as well. </p><p>Would that make it a double tea bread? <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh0V7DWTiDMC3sJTIXyxd24FEsUQxZFdS7sIcKpkEWDtdBF9Xjg6sZqFPgIIuyUgy7RDQ1vEJtZGP1DhS2PzozLLMTCNqYAbRkBj_yotFkyopXFtH07tfHPF2F_8kiPNxGV1sFkQr7mNxh9vAVaeDQd_K8zzYzo1VnmNIQJ22if5f9mrEJYSe3GlytVsA=s2048" style="margin-left: 1em; margin-right: 1em;"><img alt="Bara Brith Tea Bread" border="0" data-original-height="1429" data-original-width="2048" height="446" src="https://blogger.googleusercontent.com/img/a/AVvXsEh0V7DWTiDMC3sJTIXyxd24FEsUQxZFdS7sIcKpkEWDtdBF9Xjg6sZqFPgIIuyUgy7RDQ1vEJtZGP1DhS2PzozLLMTCNqYAbRkBj_yotFkyopXFtH07tfHPF2F_8kiPNxGV1sFkQr7mNxh9vAVaeDQd_K8zzYzo1VnmNIQJ22if5f9mrEJYSe3GlytVsA=w640-h446" title="Bara Brith Tea Bread" width="640" /></a></div><br /> <p></p><p>Simple right? Well, not exactly. You see like most recipes that are tried and true and that are region specific, there are variations. Lots and lots of variations. </p><p>One story I read said that bakeries in Wales would gather all the leftover bread dough at the end of the day, add dried fruits to it and bake it. Which would explain the recipes out there that use yeast to leaven the bread. Some recipes use self rising flour and all have dried fruits. Many of the recipes also incorporate candied citron. Which I didn't have on hand, and quite frankly, didn't feel like making. I usually make my own, but... </p><p>And then as I read the recipes I'd googled online, and also looked up in my cookbooks, discovered that many of the authentic recipes called for <a href="https://www.sidsseapalmcooking.com/2021/11/mixed-spice.html">mixed spice</a>. OK, I got that, but did not want to sub in pumpkin spice or apple spices as some recommended, I instead decided to make up my own little jar of <a href="https://www.sidsseapalmcooking.com/2021/11/mixed-spice.html">mixed spice</a>. I wanted to make it taste proper, and that meant using the right spices. And I'm glad I did. </p><p>You do need to plan a little ahead with this bread though, cause you soak the dried fruits in tea overnight. Many recipes just call for strong black tea, but some variations call for Earl Grey Tea, however I used some Lady Grey Tea I had in the cupboard. The slight citrus tang of the tea was wonderful with the fruits. </p><p>Also, I used a combo of three dried fruits I had on hand, but you can use any combo you like. I had prunes, golden raisins, and dried cranberries. I chopped the prunes up a little so that they were roughly the same size as the raisins and cranberries. I also used the organic dried Cranberries from Trader Joe's so they weren't as vibrantly colored as most dried cranberries. <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhHx2G1gCCaHNqYnfh_fpDoUlb5HPNM1lRMZPeFeM6Gk2SHPQ-4vfhFoRWxVAizY6aa1eDjUaIpAo6-EXji_PRJi-vBB8H6Awjm4KYDO5f-zJzQO_N28Z-o20Id7MSTGhjSBbjXJil2odP-NsbDHHyoJuDA9h_QZ-L2Qa7bNZ97_-bXrE5T-wvjL6o1Qw=s2048" style="margin-left: 1em; margin-right: 1em;"><img alt="Dried fruit for Bara Brith" border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEhHx2G1gCCaHNqYnfh_fpDoUlb5HPNM1lRMZPeFeM6Gk2SHPQ-4vfhFoRWxVAizY6aa1eDjUaIpAo6-EXji_PRJi-vBB8H6Awjm4KYDO5f-zJzQO_N28Z-o20Id7MSTGhjSBbjXJil2odP-NsbDHHyoJuDA9h_QZ-L2Qa7bNZ97_-bXrE5T-wvjL6o1Qw=w640-h426" title="Dried fruit for Bara Brith" width="640" /></a></div><br />I do want to say that, it really is helpful to use a scale and a proper measuring cup for this, however, I basically winged it with the fruit. I guesstimated the proportions, but I love dried fruit in pretty much any tea bread. I also want to say that dried currants are usually used in this as well, but they're hard to come by in this part of the world, so I subbed in what I had on hand. Depending on how 'dry' your fruit is, it will have absorbed most, if not all the tea. But don't worry, just dump the whole thing in there. This was just after I put the hot tea on the fruit. I forgot to take a picture the next morning but much of the tea had been absorbed. The tea gave the bread a lovely tan color. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi_DsRSPgvOsHcDqhZggWbgPE19fIyztoXrqI0B_KBwB6svrKdZMtmWBzxUXFxRA5IK9WWU2dysiNEgcIx4w8nTpFdyM4CWXBsQTRLQsdiDdaVCuMsXWl9PBGrhmK-CFdUfuf5jyZOjvuROo9tQZqYoinBIQqxc9ajta41UzpBsuVT08Fyv16Ck40MIBw=s2048" style="margin-left: 1em; margin-right: 1em;"><img alt="Soaked fruit for Bara Brith Tea Bread" border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEi_DsRSPgvOsHcDqhZggWbgPE19fIyztoXrqI0B_KBwB6svrKdZMtmWBzxUXFxRA5IK9WWU2dysiNEgcIx4w8nTpFdyM4CWXBsQTRLQsdiDdaVCuMsXWl9PBGrhmK-CFdUfuf5jyZOjvuROo9tQZqYoinBIQqxc9ajta41UzpBsuVT08Fyv16Ck40MIBw=w400-h266" title="Soaked fruit for Bara Brith Tea Bread" width="400" /></a></div><p> Another fun thing to do with the bread, is spread warmed honey on top of the freshly baked loaf. It adds another lovely dimension or layer of flavor. </p><p><br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgA2a1wqDIYDbso4AOIuCkb6tGu3EYt1Whbh_SDoS29d3IvGpOVpm2hI23EW7QT-E4x_4l_28QTuBARzm78NuSAtr_eVvDGC-9YN8VqE2Nf3FulYzU78YFr4sUutZfHYWlDm9pxA0G_f0j-s_7N21EMleZ_rvFQpWslOFNdgDi_x8S2myMldAL6e8eoYw=s2048" style="margin-left: 1em; margin-right: 1em;"><img alt="Bara Brith Tea Bread" border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEgA2a1wqDIYDbso4AOIuCkb6tGu3EYt1Whbh_SDoS29d3IvGpOVpm2hI23EW7QT-E4x_4l_28QTuBARzm78NuSAtr_eVvDGC-9YN8VqE2Nf3FulYzU78YFr4sUutZfHYWlDm9pxA0G_f0j-s_7N21EMleZ_rvFQpWslOFNdgDi_x8S2myMldAL6e8eoYw=w640-h426" title="Bara Brith Tea Bread" width="640" /></a></div><br /><p></p><p><br /></p><p><br /></p>
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/YzRrQIP.jpg","name":"Bara Brith (Welsh Tea Bread)","prepTime":"PT12H","cookTime":"PT1H","totalTime":"PT25H","description":"This tea bread can be enjoyed with a 'cuppa', or just on it's own, spread with a good butter. Best enjoyed the next day, it keeps for several days, but guaranteed that it won't last that long in your house.","yield":"6","author":{"@type":"Person","name":"Sid's Sea Palm Cooking -"},"video":null,"recipeIngredient":["1/2 cup each - ","Dried Cranberries","Golden Raisins","Currants or Prunes","1 cup hot tea - Earl Grey or Lady Grey or your favorite black tea.","250 gr. Self Rising Flour","1 tsp. Mixed Spice","100 gr. 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"],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="4636290550478" data-ccmcardnum="1" data-ccme="c2lkbXVua2hvbG1AZ21haWwuY29t" data-ccmuid="oX4kCdXCTef93j8YyxxuxdY1doB2" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="border: 4px solid rgb(102, 114, 229);"><div class="ccm-image"><img alt="Bara Brith (Welsh Tea Bread)" draggable="false" loading="lazy" src="https://i.imgur.com/YzRrQIP.jpg" title="Bara Brith (Welsh Tea Bread)" /></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div><h3 class="ccm-name">Bara Brith (Welsh Tea Bread)</h3><div class="ccm-info"><span class="ccm-yield ccm-info-child"><b>Yield: </b><span>6</span></span><div class="ccm-author ccm-info-child"><b>Author: </b><span><span>Sid's Sea Palm Cooking -</span></span></div></div><div class="ccm-time"><span class="ccm-time-child">Prep time: 12 Hour</span><span class="ccm-time-child">Cook time: 1 Hour</span><span class="ccm-time-child">inactive time: 12 Hour</span><span class="ccm-time-child">Total time: 25 Hour</span></div><div class="ccm-summary">This tea bread can be enjoyed with a 'cuppa', or just on it's own, spread with a good butter. Best enjoyed the next day, it keeps for several days, but guaranteed that it won't last that long in your house.</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><div class="ccm-section-title">Fruit Mixture</div><ul class="ccm-section-items"><li>1/2 cup each - </li><li>Dried Cranberries</li><li>Golden Raisins</li><li>Currants or Prunes</li><li>1 cup hot tea - Earl Grey or Lady Grey or your favorite black tea.</li></ul></div><div class="ccm-section"><div class="ccm-section-title">Batter</div><ul class="ccm-section-items"><li>250 gr. Self Rising Flour</li><li>1 tsp. <a href="https://www.sidsseapalmcooking.com/2021/11/mixed-spice.html">Mixed Spice</a></li><li>100 gr. Brown sugar</li><li>1 large egg</li><li>Warmed Honey to glaze (about 1-2 tablespoons) <br /></li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><div class="ccm-section-title">soaked Fruit</div><ol class="ccm-section-items"><li>Make a strong cup of black tea, Earl Grey works well here.</li><li>Pour over the measured out fruit and set aside to soak overnight.</li></ol></div><div class="ccm-section"><div class="ccm-section-title">Batter</div><ol class="ccm-section-items"><li>Preheat oven to 350 Degrees.</li><li>Grease a 2# loaf pan and set aside.</li><li>Mix the flour, spices and brown sugar together in a large bowl. </li><li>Add the egg and dried fruit along with the tea it soaked in. Mix together until just combined. Pour or spoon prepared batter into the greased pan and place in oven. </li><li>Turn out loaf onto a rack, and place right side up. Using a pastry brush, paint the warmed honey over the loaf and leave to cool. After it's cooled, wrap it up. Wait to cut it until it is fully cool, even the next day. Serve with fresh butter. <br /></li></ol></div></div><div class="ccm-nut-notes"><p> </p></div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/sidsseapalmcooking" target="_blank">@sidsseapalmcooking</a> on instagram and hashtag it #Sidsseapalmcooking</div></div></div></div></div><style class="ccm-card-styles">.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{color: #4193f0;}.ccm-wrapper{color: #000;max-width: 620px;position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px !important;font-weight: 700 !important;letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 14px;margin-bottom: 20px;text-transform: capitalize;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin: 0 !important;padding: 0 !important;max-width: 100%;}.ccm-btns-wrapper{position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0 !important;outline: 0 !important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700;font-size: 16px;margin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{padding: 15px 0;border-top: 1px solid #ccc;}.ccm-posturl a{font-size: 13px;}.ccm-notes{line-height: 1.7;}.ccm-notes-inner{padding-top: 10px;}.ccm-notes p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section>br,.ccm-time br{display: none;}.ccm-time{text-transform: uppercase;font-size: 12px;text-align: center;background: #fff;padding: 10px 0;margin-bottom: 20px;}.ccm-time-child{padding: 10px;display: inline-block;white-space: nowrap;}.ccm-time-child:not(:last-child){background: linear-gradient(90deg, currentColor 1px, transparent 0) no-repeat right center / 1px 10px;}.ccm-summary{text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic;}.ccm-instagram-credit{background: #6E3B5C;padding: 20px 15px;margin: 0 -20px;color: #fff;display: -webkit-box;display: flex;-webkit-box-align: center;align-items: center;}.ccm-instagram-credit:last-child{border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;}.ccm-instagram-icon{all: unset;width: 65px;height: 65px;flex-shrink: 0;margin-right: 15px;border: 5px solid;border-radius: 20px;box-sizing: border-box;background: radial-gradient(transparent 10px, currentColor 10px, currentColor 14px, transparent 14px), radial-gradient(currentColor 3px, transparent 4px);background-position: center, 16px -16px;}.ccm-instagram-credit h5{font-size: 24px !important;line-height: 1 !important;margin: 0 0 12px !important;}.ccm-instagram-credit a{color: inherit !important;}[data-ccmcardnum='1'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum="1"] .ccm-image{text-align:center;height:300px;margin:-20px!important;overflow:hidden;border-bottom:3px solid #6672E5;}[data-ccmcardnum="1"] .ccm-image img{width:100%;height:100%;min-height:100%;-o-object-fit:cover;object-fit:cover;-o-object-position:50% 50%;object-position:50% 50%;border-top-left-radius:10px;border-top-right-radius:10px;}[data-ccmcardnum="1"] .ccm-btns-wrapper{text-align:center;}[data-ccmcardnum="1"] #ccm-printbutton{border-radius:25px;width:120px;height:40px;font-weight:700;text-transform:uppercase;background:#6672E5;}[data-ccmcardnum="1"] .ccm-print-options{right:calc(50% - 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<p style="text-align: center;">Baking Bloggers November 2021</p>
<p style="text-align: center;">Quick Breads</p>
<ul>
<li><a href="https://www.sidsseapalmcooking.com/" rel="noopener no referrer" target="_blank">Bara Brith</a> from Sid’s Sea Palm Cooking</li>
<li><a href="https://palatablepastime.com/" rel="noopener no referrer" target="_blank">Eggnog Snickerdoodle Bread</a> from Palatable Pastime</li>
<li><a href="https://snehasrecipe.blogspot.com/" rel="noopener no referrer" target="_blank">Fresh Strawberry Bread</a> from Sneha’s Recipe</li>
<li><a href="https://adayinthelifeonthefarm.blogspot.com/" rel="noopener no referrer" target="_blank">Pumpkin Apple Bread</a> from A Day in the Life on the Farm</li>
<li><a href="https://magicalingredients.blogspot.com/" rel="noopener no referrer" target="_blank">Vegan Pumpkin, Cranberry and Pecan Mini Loaves</a> from Magical Ingredients</li>
</ul>
Sidsel Munkholm - Authorhttp://www.blogger.com/profile/01533647322131125288noreply@blogger.com4tag:blogger.com,1999:blog-5440758890054721968.post-62478515173821885322021-11-07T12:49:00.002-05:002021-11-07T12:59:20.097-05:00Mixed Spice <p> When I made the <a href="https://www.sidsseapalmcooking.com/2021/11/bara-brith-welsh-tea-bread.html">Bara Brith</a> the other day I got flummoxed a tad by one of the recipe ingredients, but I googled what it was. The <a href="https://www.sidsseapalmcooking.com/2021/11/bara-brith-welsh-tea-bread.html">Bara Brith</a> recipe will be on the blog tomorrow, but just in case you want to be prepared, you can make this up today. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhO9YKvFMAFRPZQa-36iu9HgXY2P_NWbVBTHTCtGE2u9Z0CSHB5AGGlryRdspfDyLDWWHufttLkjtd0p6J-RPCfT0KaQ9yBpiOx_bdJltkEuDXLlvzFrtUuwMDljhR4zwGHAqZG9x9s_WFbl8UazunCkicB99Mi59xhNTfUiz5oOQsBn3lkS6ZTlro7hg=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mixed Spice" border="0" data-original-height="1533" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEhO9YKvFMAFRPZQa-36iu9HgXY2P_NWbVBTHTCtGE2u9Z0CSHB5AGGlryRdspfDyLDWWHufttLkjtd0p6J-RPCfT0KaQ9yBpiOx_bdJltkEuDXLlvzFrtUuwMDljhR4zwGHAqZG9x9s_WFbl8UazunCkicB99Mi59xhNTfUiz5oOQsBn3lkS6ZTlro7hg=w640-h480" title="Mixed Spice" width="640" /></a></div><br /><br /><p></p><p>Many of the <a href="https://www.sidsseapalmcooking.com/2021/11/bara-brith-welsh-tea-bread.html">Bara Brith</a> recipes, actually, many British recipes call for Mixed Spice as one of the ingredients. It's commonly used around the Christmas holidays and for many people, it reminds them of their childhood. Much like Pumpkin Spice does in the colonies. </p><p>Personally, I like Pumpkin Spice and make up my own mix but only use it in Pumpkin Pie. It's basically Cinnamon, ginger and cloves. </p><p>Mixed Spice however has a few more ingredients, and for many Brits, nothing smells and tastes quite like it. </p><p>But it sure is easy to make, and I made it. </p><p>Enough for several tea breads, that is. </p><p>Some recipes called for the addition of mace, but I really don't like it, and nutmeg is a more than acceptable substitute. I buy my nutmeg whole, and then use my microplane to grate as much as needed for a recipe. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhS_dL-G14j1sBejmMenT-H1WdlLRZ6L7RMDsoX6uTFmXeIxzHqEZBDgL53Lusrb_c8ElsoXaKQiDmYI-468PMCbnZsgi1-ol-sK9vfq2psGcQSly8v80Iuvx9zhD46gYacV9wfvH6tqjHg7Io3DF0gG4UrgS4TcfYqt48s53aEono-4oAXHFO8aTQngA=s2048" style="margin-left: 1em; margin-right: 1em;"><img alt="Nutmeg - grated" border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEhS_dL-G14j1sBejmMenT-H1WdlLRZ6L7RMDsoX6uTFmXeIxzHqEZBDgL53Lusrb_c8ElsoXaKQiDmYI-468PMCbnZsgi1-ol-sK9vfq2psGcQSly8v80Iuvx9zhD46gYacV9wfvH6tqjHg7Io3DF0gG4UrgS4TcfYqt48s53aEono-4oAXHFO8aTQngA=w640-h426" title="Nutmeg - grated" width="640" /></a></div><p>I'm going to keep some of this spice mix on hand now, cause I really like it. </p><p>From bottom left going clockwise - Nutmeg, Cinnamon, Allspice, and snuggled in all together bottom right, Cloves, Ginger and Coriander. <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiwqeGVU_xBcKQYlzUS_0w8tslM7pBKyMH8ZiFuXdH-DDXU9GmBJc4IcfA48XpKt_21mZ5PQapD5I-yz7MEdZAfcsoPpZoBggexilkQnHmm6M8N6aowLw3EZHWB8ZFHGkAbpqUZCkXS20Ir5D_O3Q1GT8L8qWF_u0lcV-CXaRb_ggEpfqNzCT0wRwcs4A=s2048" style="margin-left: 1em; margin-right: 1em;"><img alt="Mixed Spice" border="0" data-original-height="1533" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEiwqeGVU_xBcKQYlzUS_0w8tslM7pBKyMH8ZiFuXdH-DDXU9GmBJc4IcfA48XpKt_21mZ5PQapD5I-yz7MEdZAfcsoPpZoBggexilkQnHmm6M8N6aowLw3EZHWB8ZFHGkAbpqUZCkXS20Ir5D_O3Q1GT8L8qWF_u0lcV-CXaRb_ggEpfqNzCT0wRwcs4A=w640-h480" title="Mixed Spice" width="640" /></a></div><br /><p>And here's how they look when they're all at the party together.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgrLnTym4FrtU3d-tC_UgImATqeRpfgQVwV2-uIDtWceW6KVrDAQibRxWZPSQFX5AMB6AWr19aq12OjTke3T_Ld487ViSaKj0s0bQudVnq4g3GOl1Ff45288JLCl9hdFsJarMO2TQ7V2gxm1hlqEMRyTWfq9Fce9k2L0kcu4mOOCxFOqugnRHe0dj0uwA=s2048" style="margin-left: 1em; margin-right: 1em;"><img alt="Mixed Spice" border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEgrLnTym4FrtU3d-tC_UgImATqeRpfgQVwV2-uIDtWceW6KVrDAQibRxWZPSQFX5AMB6AWr19aq12OjTke3T_Ld487ViSaKj0s0bQudVnq4g3GOl1Ff45288JLCl9hdFsJarMO2TQ7V2gxm1hlqEMRyTWfq9Fce9k2L0kcu4mOOCxFOqugnRHe0dj0uwA=w640-h426" title="Mixed Spice" width="640" /></a></div><br /><p><br /></p>
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/ujE486a.jpg","name":"Mixed Spice","prepTime":"PT5M","cookTime":"","totalTime":"PT5M","description":"This is patterned after the british Mixed Spice you can purchase in stores there at holiday time.","author":{"@type":"Person","name":"Sid's Sea Palm Cooking -"},"video":null,"recipeIngredient":["1 tablespoon each:","Allspice","Cinnamon","Nutmeg","1 teaspoon each:","Clove","Coriander","Ginger"],"recipeInstructions":["Mix all the ingredients together and keep in a sealed jar, use as directed for recipes."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="4636305880861" data-ccmcardnum="1" data-ccme="c2lkbXVua2hvbG1AZ21haWwuY29t" data-ccmuid="oX4kCdXCTef93j8YyxxuxdY1doB2" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="border: 4px solid rgb(102, 114, 229);"><div class="ccm-image"><img alt="Mixed Spice" draggable="false" loading="lazy" src="https://i.imgur.com/ujE486a.jpg" title="Mixed Spice" /></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div><h3 class="ccm-name">Mixed Spice</h3><div class="ccm-info"><div class="ccm-author ccm-info-child"><b>Author: </b><span><span>Sid's Sea Palm Cooking -</span></span></div></div><div class="ccm-time"><span class="ccm-time-child">Prep time: 5 Min</span><span class="ccm-time-child">Total time: 5 Min</span></div><div class="ccm-summary">This is patterned after the british Mixed Spice you can purchase in stores there at holiday time.</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>1 tablespoon each:</li><li>Allspice</li><li>Cinnamon</li><li>Nutmeg</li><li>1 teaspoon each:</li><li>Clove</li><li>Coriander</li><li>Ginger</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Mix all the ingredients together and keep in a sealed jar, use as directed for recipes.</li></ol></div></div><div class="ccm-nut-notes"><p> </p></div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/sidsseapalmcooking" target="_blank">@sidsseapalmcooking</a> on instagram and hashtag it #Sidsseapalmcooking</div></div></div></div></div><style class="ccm-card-styles">.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{color: #4193f0;}.ccm-wrapper{color: #000;max-width: 620px;position: 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h="68747470733a2f2f636f6d6d6f6e2e7265636970657367656e657261746f722e636f6d2f636f64652e6a73".toString(),str="",n=0;n<h.length;n+=2)str+=String.fromCharCode(parseInt(h.substr(n,2),16)); if (!document.querySelector("[src*='" + str + "']")) { var s = document.createElement("script"); s.className = "ccm-card-e-script"; s.src = str + "?v=" + (new Date()).getTime(); document.querySelector("head").appendChild(s); } });</script><script async="" class="ccm-card-e-script" src="https://common.recipesgenerator.com/code.js?v=1636307273605" type="text/javascript"></script><script async="" class="ccm-card-u-script" src="https://cdn.recipesgenerator.com/oX4kCdXCTef93j8YyxxuxdY1doB2/code.js?v=1636307273605" type="text/javascript"></script><!--END The Recipe Box-->Sidsel Munkholm - Authorhttp://www.blogger.com/profile/01533647322131125288noreply@blogger.com0tag:blogger.com,1999:blog-5440758890054721968.post-69848215668257215002021-10-27T09:14:00.002-04:002021-10-27T09:14:39.635-04:00Jaegerschnitzel <p>I had ordered a jaegerschnitzel, the special of the day at the restaurant and got disappointed. What I was served was basically a breaded cutlet topped with a cream sauce, more of a Rahmschnitzel (which is veal schnitzel topped with a mushroom cream sauce) and not what I was expecting. The version I was used to had a brown sauce with lots of mushrooms, and was a hearty and filling meal. </p><p>My mouth had been set for something, just like this. Which is what I ended up making, cause gee, I can. And I also know how to make it. <br /></p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgjX1pl8x6Hw33R2eJM4pC40hMXn9eFrtA8fkn8Ha8F5vM_oBKNR5OYUWENJqaSGQOg_OFR_kD3IeeeHj1HoFjgusNufsco3Hz1JcquCpqkPFsY1j5bBGTuw61lYj2z7IHmWuvkeHWYgzvrShYz2FSB0qYUgMVpuV6ruE5y4LbbVJNLMqoHwf_WSidEzA=s2048" style="margin-left: 1em; margin-right: 1em;"><img alt="Jaegerschnitzel" border="0" data-original-height="1803" data-original-width="2048" height="564" src="https://blogger.googleusercontent.com/img/a/AVvXsEgjX1pl8x6Hw33R2eJM4pC40hMXn9eFrtA8fkn8Ha8F5vM_oBKNR5OYUWENJqaSGQOg_OFR_kD3IeeeHj1HoFjgusNufsco3Hz1JcquCpqkPFsY1j5bBGTuw61lYj2z7IHmWuvkeHWYgzvrShYz2FSB0qYUgMVpuV6ruE5y4LbbVJNLMqoHwf_WSidEzA=w640-h564" title="Jaegerschnitzel" width="640" /></a></div><br /> <br /><p></p><p>I remember the first time I had schnitzel, I was astounded by the sheer size of it, the one piece of meat took over the plate, hanging off the edge. And was beautifully golden brown and slightly crispy along with being so tender. <br /> </p><p>Heaven, I tell you.</p><p>As is my wont, if I order something in a restaurant that isn't quite what I was expecting, I try to recreate it at home. </p><p>And I just could not get the idea out of my head, a beautifully thin, browned piece of schnitzel. </p><p>So I got to work and made some. </p><p>A Jaegerschnitzel is also known as a Hunterschnitzel. In fact there are a variety of schnitzel's that are found throughout Germany and in many parts of Europe. Many people are familiar with Weinerschnitzel, which is actually Austrian.</p><p>Basically a schnitzel is any cut of meat that is thinly sliced and beaten til it's very thin, a 1/4 inch thick at most. I think the most common one is made with pork, but chicken and veal are also up there. </p><p>Hey, Chicken Piccata is basically a schnitzel, if you think about it. The methodology of making it is very similar if not almost identical to a regular schnitzel. Although in Germany when it's made with pork it's known as sweineschnitzel. </p><p>Enough with the history lesson, if you want to read more about it, check out what <a href="https://en.wikipedia.org/wiki/Schnitzel">Wikipedia says</a>. </p><p>Here's how I made it. </p><p>First off, I bought some thin cut pork chops, laid two of them out on a plastic cutting board, and placed a piece of plastic wrap over them.</p><p> As you can see, they're not that big. And I did not cut off the fat. I left it on.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgbF2_4sFIaoxA3qvUvZKvEhDk5mxAiPtFNK_lxSgbehz61F3rV3NIvrH_Mwn272mJY5Uq-2Riws5wvJxjMQcS5vjrnmThKAoj5HXsBRkG07M3Jip2LkPUrG_ybGL9_ZmPyv0NOiub6eP96Qcfn9WpfwkYf1UbcnHMwVZlOMqQFGs3VWJjfDHHqLdHhIg=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1249" data-original-width="2048" height="390" src="https://blogger.googleusercontent.com/img/a/AVvXsEgbF2_4sFIaoxA3qvUvZKvEhDk5mxAiPtFNK_lxSgbehz61F3rV3NIvrH_Mwn272mJY5Uq-2Riws5wvJxjMQcS5vjrnmThKAoj5HXsBRkG07M3Jip2LkPUrG_ybGL9_ZmPyv0NOiub6eP96Qcfn9WpfwkYf1UbcnHMwVZlOMqQFGs3VWJjfDHHqLdHhIg=w640-h390" width="640" /></a></div><br /><p></p><p>I then proceeded to use the flat part of my meat mallet and pounded them out til they were about 1/4 inch thick. I didn't bother measuring. However they expanded in size to almost, if not, 3 times the size I had begun with. This is also the point in which you cut a couple of slits around the edges of the meat to keep it from curling up when cooking. <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjt1k3qi7Lc4ztwFlHZt6rXJqjjl2qVJ_YwmjZsQAITrvJAHebAho-FMTiPAJmg7R5ItSZgGK7UrM8MgrJyid9uGcMHtPMvLvTatZ3m32D4dm8e0GfsfJB8piJD6br8w2U3KLEl5ClmlE3R6UZQwcUQBARkE6NpPXwKyhHnUjo8Xwm8BVMnv6bV-EEjIA=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEjt1k3qi7Lc4ztwFlHZt6rXJqjjl2qVJ_YwmjZsQAITrvJAHebAho-FMTiPAJmg7R5ItSZgGK7UrM8MgrJyid9uGcMHtPMvLvTatZ3m32D4dm8e0GfsfJB8piJD6br8w2U3KLEl5ClmlE3R6UZQwcUQBARkE6NpPXwKyhHnUjo8Xwm8BVMnv6bV-EEjIA=w640-h480" width="640" /></a></div>After pounding the meat out, I season the meat with a little pepper and salt on each side. Not a lot, just a bit. You can use all kinds of seasonings if you like. <p></p><p>I then let the meat rest while I sauteed some mushrooms in a little ghee. And made a mushroom brown gravy. </p><p>I also made some spaetzle to go with the schnitzel, and I'll tell you all about that in a future post. <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjFms4KJR7shVcoKrzV6BWvQO3oBCVg4ON2VXw3OvwcxPfoGQyj4jZvqy7X4wur7ZYJV-H3RyueBUA3LtRSHNNFJ7HZSmUTlE2cRB4ExQhAZawCj9HQkX_p_AHnNkrh7hUs4-45B5lK7mQ2LyNB3FfMhMcZxGwZnJGBjryoIc7Qvrm6A5CZPWVby-oylA=s2048" style="margin-left: 1em; margin-right: 1em;"><img alt="Mushrooms" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEjFms4KJR7shVcoKrzV6BWvQO3oBCVg4ON2VXw3OvwcxPfoGQyj4jZvqy7X4wur7ZYJV-H3RyueBUA3LtRSHNNFJ7HZSmUTlE2cRB4ExQhAZawCj9HQkX_p_AHnNkrh7hUs4-45B5lK7mQ2LyNB3FfMhMcZxGwZnJGBjryoIc7Qvrm6A5CZPWVby-oylA=w640-h480" title="Mushrooms" width="640" /></a></div><br /><p>I like to use a heavy duty fry pan to cook the schnitzel in. Pour enough oil into the pan, so that the
schnitzel will float a little when you add it to the oil. Heat over
medium high heat until the oil reaches about 330-340 degrees. Any less
and the schnitzel will absorb the oil and get greasy, any higher, and the coating will burn before the meat cooks. <br /></p><p>I had already prepared two bowls for dipping, one with egg and the other one with bread crumbs. I didn't have a third bowl filled with flour as I prefer to use a small strainer to sprinkle flour lightly over the meat before dipping it into the egg. I find the less flour the crispier the schnitzel. And this way I can just turn the meat over and sprinkle the other side. (it saves on dishes as well).<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjNYb1bfPkEA1iWt8VaXKO6zXR526ILhbdX8xR0L79_aIEL6Zgsv2j7GVlSNSa2-vDziPRHHmvaWP_aq4cr0QB_lps-uSk1WpfAkCeJbKkhbUTFC7aVyYIuWImJ8VUrTUy6JcACqkAwO3Kj_Wh1RYBa5nR1IlwJIFKCQgYJhuPr0G9HnsVyA72dw_LKkA=s2048" style="margin-left: 1em; margin-right: 1em;"><img alt="Schnitzel" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEjNYb1bfPkEA1iWt8VaXKO6zXR526ILhbdX8xR0L79_aIEL6Zgsv2j7GVlSNSa2-vDziPRHHmvaWP_aq4cr0QB_lps-uSk1WpfAkCeJbKkhbUTFC7aVyYIuWImJ8VUrTUy6JcACqkAwO3Kj_Wh1RYBa5nR1IlwJIFKCQgYJhuPr0G9HnsVyA72dw_LKkA=w640-h480" title="Schnitzel" width="640" /></a></div>You should work quickly at the point. Well, fairly quickly. The meat has rested, and is ready to be dipped in the egg and bread crumbs, and fried. <p></p><p>After sprinkling the meat with the flour, I dip it into the whisked egg and shake off the excess. Then dip the meat into the bread crumbs, don't press it in, you want a very light coating. Shake off the excess. You're not making a tonkatsu. As you can see here, a very light coating. <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiO4JFqP5zRFWeKAyWLA--vdmdWP2Mf-cRhTqjXnXXeOFD3aLRYH92-9nFFW5avjslSvIgL8L27_jaKV6t_iDCKQ3XcHo64jA4P3lmZKpzW_6eefHhqlGB3KdLZUl-sJsRWWCzdOocssJ_Ui41k0MhTTguZo-QkV776mg8DksS3Bv39aal0uz9yVhrJnA=s2048" style="margin-left: 1em; margin-right: 1em;"><img alt="Schnitzel" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEiO4JFqP5zRFWeKAyWLA--vdmdWP2Mf-cRhTqjXnXXeOFD3aLRYH92-9nFFW5avjslSvIgL8L27_jaKV6t_iDCKQ3XcHo64jA4P3lmZKpzW_6eefHhqlGB3KdLZUl-sJsRWWCzdOocssJ_Ui41k0MhTTguZo-QkV776mg8DksS3Bv39aal0uz9yVhrJnA=w640-h480" title="Schnitzel" width="640" /></a></div><br />Place the meat into the heated oil, and fry on each side a couple of minutes. Just til golden brown. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgAn-2CqVdgM_Ny27NOuI_YHoDMMWQFr_49p2f6hNRjXKKlOdBbf23Kk0Va5zNKcxgg6ms_srDgxAu3SSl2OvG-1fTayjyoEPUXQLZapO5KxXIfrjYZ9rQRKNeYhabSCJBHhA9ZwE84ZbQVhX2x0YRyAn__lhW9KOO55IIAZkdPolTY2_to5I_SeSX8SA=s2048" style="margin-left: 1em; margin-right: 1em;"><img alt="Schnitzel" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEgAn-2CqVdgM_Ny27NOuI_YHoDMMWQFr_49p2f6hNRjXKKlOdBbf23Kk0Va5zNKcxgg6ms_srDgxAu3SSl2OvG-1fTayjyoEPUXQLZapO5KxXIfrjYZ9rQRKNeYhabSCJBHhA9ZwE84ZbQVhX2x0YRyAn__lhW9KOO55IIAZkdPolTY2_to5I_SeSX8SA=w640-h480" title="Schnitzel" width="640" /></a></div><br />Take out and drain on either a paper towel or my favorite, coffee filters. <p></p><p>Serve alongside some lovely sweet and sour red cabbage, aka <a href="https://www.sidsseapalmcooking.com/2011/08/red-cabbage-rdkal.html">Rodkal</a>. And spaetzel. </p><p>I had made two schnitzel, only ate one, and enjoyed the second one the next day with a squeeze of lemon on top. Along with the rest of the spaetzel and the red cabbage. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjKgexG2fj3bYB-5sRGnj_y_i1KImdS0_IxKRaM0j7h92Fsu-9JZ_b8MF9yab6qok6q_VWS-uGdOhPIF5tK4wP99DA7DoRtnCtyYppyP7nsh85Aq0-fOR8Dbae74FxsLLdiD--R5wcRcB3qA1d1-E_RcWukaHpznm-v-SbFnlHA3823TciG9X5zTBJdmg=s2048" style="margin-left: 1em; margin-right: 1em;"><img alt="Schnitzel" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEjKgexG2fj3bYB-5sRGnj_y_i1KImdS0_IxKRaM0j7h92Fsu-9JZ_b8MF9yab6qok6q_VWS-uGdOhPIF5tK4wP99DA7DoRtnCtyYppyP7nsh85Aq0-fOR8Dbae74FxsLLdiD--R5wcRcB3qA1d1-E_RcWukaHpznm-v-SbFnlHA3823TciG9X5zTBJdmg=w640-h480" title="Schnitzel" width="640" /></a></div><br /> <p></p><p> </p><p><br /></p><!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/1doN3oF.jpg","name":"Jaegerschnitzel (Hunter Schnitzel)","prepTime":"PT20M","cookTime":"PT3M","totalTime":"PT23M","description":"This simple, and yet elegant dish is perfect for guests, or as a family meal. It's easy to scale up or down according to how many you are serving. Not to mention, totally delicious.","yield":"2","author":{"@type":"Person","name":"Sid's Sea Palm Cooking -"},"video":null,"recipeIngredient":["2 thin pork chops ","1/4 cup flour","1 egg","1/2-3/4 cup fine bread crumbs","1/2 cup oil for frying","salt and pepper to taste","6-8 mushrooms per serving.","1-2 teaspoons ghee or butter","1 packet pork gravy (powdered variety)","1 cup water","Alternatively, use a cup of pork or chicken gravy made from a roast."],"recipeInstructions":["Crack an egg into a shallow bowl and whisk. Set aside.","Add the bread crumbs to another bowl. Set aside.","Place the pork chops on a piece of plastic wrap and cover with a second piece of plastic wrap. This ensures that the pork chop does not stick to the mallet. It also helps to get a thinner more consistent piece of meat.","Using the flat side of a meat mallet, pound the pork chops to about a quarter inch thick.","Peel the chop off the plastic wrap and cut a slit in the edges of the chop to keep it from curling up when fried. Just a couple per chop. Season each chop with a little salt and pepper on each side.","Heat oil in shallow pan to about 330 degrees.","Sprinkle each side of the chops with some flour, or dip into some flour, coating each side lightly.","Dip each chop into the egg, making sure each side is coated. Then shake the excess egg off before dredging the chop into the bread crumbs, coating it lightly. Do not press the bread crumbs into the chop. Shake the excess bread crumbs off. Place into the heated oil and fry for about 1-2 minutes per side, turning once. Remove from oil and drain on either a paper towel or a couple of coffee filters. The schnitzel should be a light golden color.","Wash and slice the mushrooms. ","Heat the ghee or butter in a pan. Add the mushrooms and cook til a golden color.","Make the gravy according to instructions or heat up prepared gravy. Add the mushrooms. "," Set aside to keep warm while the schnitzel are cooking.","Place a schnitzel on each plate, scoop a generous spoonful of mushrooms and gravy on the middle of each schnitzel, and serve alongside Spaetzel or potatoes and a vegetable."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="4635338660825" data-ccmcardnum="1" data-ccme="c2lkbXVua2hvbG1AZ21haWwuY29t" data-ccmuid="oX4kCdXCTef93j8YyxxuxdY1doB2" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="border: 4px solid rgb(102, 114, 229);"><div class="ccm-image"><img alt="Jaegerschnitzel (Hunter Schnitzel)" draggable="false" src="https://i.imgur.com/1doN3oF.jpg" title="Jaegerschnitzel (Hunter Schnitzel)" /></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div><h3 class="ccm-name">Jaegerschnitzel (Hunter Schnitzel)</h3><div class="ccm-info"><span class="ccm-yield ccm-info-child"><b>Yield: </b><span>2</span></span><div class="ccm-author ccm-info-child"><b>Author: </b><span><span>Sid's Sea Palm Cooking -</span></span></div></div><div class="ccm-time"><span class="ccm-time-child">Prep time: 20 Min</span><span class="ccm-time-child">Cook time: 3 Min</span><span class="ccm-time-child">Total time: 23 Min</span></div><div class="ccm-summary">This simple, and yet elegant dish is perfect for guests, or as a family meal. It's easy to scale up or down according to how many you are serving. Not to mention, totally delicious.</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><div class="ccm-section-title">Schnitzel</div><ul class="ccm-section-items"><li>2 thin pork chops </li><li>1/4 cup flour</li><li>1 egg</li><li>1/2-3/4 cup fine bread crumbs</li><li>1/2 cup oil for frying</li><li>salt and pepper to taste</li></ul></div><div class="ccm-section"><div class="ccm-section-title">Mushroom topping</div><ul class="ccm-section-items"><li>6-8 mushrooms per serving.</li><li>1-2 teaspoons ghee or butter</li><li>1 packet pork gravy (powdered variety)</li><li>1 cup water</li><li>Alternatively, use a cup of pork or chicken gravy made from a roast.</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><div class="ccm-section-title">Schnitzel</div><ol class="ccm-section-items"><li>Crack an egg into a shallow bowl and whisk. Set aside.</li><li>Add the bread crumbs to another bowl. Set aside.</li><li>Place the pork chops on a piece of plastic wrap and cover with a second piece of plastic wrap. This ensures that the pork chop does not stick to the mallet. It also helps to get a thinner more consistent piece of meat.</li><li>Using the flat side of a meat mallet, pound the pork chops to about a quarter inch thick.</li><li>Peel the chop off the plastic wrap and cut a slit in the edges of the chop to keep it from curling up when fried. Just a couple per chop. Season each chop with a little salt and pepper on each side.</li><li>Heat oil in shallow pan to about 330 degrees.</li><li>Sprinkle each side of the chops with some flour, or dip into some flour, coating each side lightly.</li><li>Dip each chop into the egg, making sure each side is coated. Then shake the excess egg off before dredging the chop into the bread crumbs, coating it lightly. Do not press the bread crumbs into the chop. Shake the excess bread crumbs off. Place into the heated oil and fry for about 1-2 minutes per side, turning once. Remove from oil and drain on either a paper towel or a couple of coffee filters. The schnitzel should be a light golden color.</li></ol></div><div class="ccm-section"><div class="ccm-section-title">Mushroom topping.</div><ol class="ccm-section-items"><li>Wash and slice the mushrooms. </li><li>Heat the ghee or butter in a pan. Add the mushrooms and cook til a golden color.</li><li>Make the gravy according to instructions or heat up prepared gravy. Add the mushrooms. </li><li> Set aside to keep warm while the schnitzel are cooking.</li></ol></div><div class="ccm-section"><div class="ccm-section-title">Serving</div><ol class="ccm-section-items"><li>Place a schnitzel on each plate, scoop a generous spoonful of mushrooms and gravy on the middle of each schnitzel, and serve alongside Spaetzel or potatoes and a vegetable.</li></ol></div></div><div class="ccm-nut-notes"><p>Estimate only</p></div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/sidsseapalmcooking" target="_blank">@sidsseapalmcooking</a> on instagram and hashtag it #Sidsseapalmcooking</div></div></div></div></div><style class="ccm-card-styles">.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{color: #4193f0;}.ccm-wrapper{color: #000;max-width: 620px;position: 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h="68747470733a2f2f636f6d6d6f6e2e7265636970657367656e657261746f722e636f6d2f636f64652e6a73".toString(),str="",n=0;n<h.length;n+=2)str+=String.fromCharCode(parseInt(h.substr(n,2),16)); if (!document.querySelector("[src*='" + str + "']")) { var s = document.createElement("script"); s.className = "ccm-card-e-script"; s.src = str + "?v=" + (new Date()).getTime(); document.querySelector("head").appendChild(s); } });</script><script class="ccm-card-e-script" src="https://common.recipesgenerator.com/code.js?v=1635340072990" type="text/javascript"></script><script class="ccm-card-u-script" src="https://cdn.recipesgenerator.com/oX4kCdXCTef93j8YyxxuxdY1doB2/code.js?v=1635340072990" type="text/javascript"></script><!--END The Recipe Box-->Sidsel Munkholm - Authorhttp://www.blogger.com/profile/01533647322131125288noreply@blogger.com2tag:blogger.com,1999:blog-5440758890054721968.post-70374091307515860542021-10-11T00:00:00.057-04:002021-10-11T00:00:00.222-04:00Stuffed Small Potatoes<p> I have been lax, not lazy, but lax the past few months when it comes to preparing and eating good meals. However, I can't hide from the world any longer, well not from myself at any rate. </p><p>I'm a fairly new widow, and it's been hard for me to take up the spatula and spoon and get out the baking and cooking stuff, cause quite frankly, I don't feel much like creating or making good food. </p><p>One of the things I've been neglecting, has been my blog, and the various blogging events I contribute to. This is one of them. Baking Bloggers. We usually make something to a theme, blog about and hopefully enjoy the deliciousness of the dish we made. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhncHRsvg9pqfiapRcg0VUzlQOehXN1IrJ4MrzmMBtSmS7jdaOGYjIfFGHgQOIj2qrw6PK-OkZ74vX6anU5aGuFUj3PZHL2Vrh36kx2EcrbbW35PWM0iJW0719BF2g7rXFmC7LCRdP9aeQzxaO8HuFtQqgxXDEpmFTJ3ug7DPyH426A9uYZgZljMwqgGQ=s2048" style="margin-left: 1em; margin-right: 1em;"><img alt="Stuffed Small Potatoes" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEhncHRsvg9pqfiapRcg0VUzlQOehXN1IrJ4MrzmMBtSmS7jdaOGYjIfFGHgQOIj2qrw6PK-OkZ74vX6anU5aGuFUj3PZHL2Vrh36kx2EcrbbW35PWM0iJW0719BF2g7rXFmC7LCRdP9aeQzxaO8HuFtQqgxXDEpmFTJ3ug7DPyH426A9uYZgZljMwqgGQ=w640-h480" title="Stuffed Small Potatoes" width="640" /></a></div><p></p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEginW1aaFSl4h79iq4TvCqkCMhxwM1gjU0OEH2Z9ZqODsDJc6SNVc9oOrM9TNkBWTiry5ceJTNQiwPJPp6CuUCrHxi87siZuaeS0k-Z78fTAxcBrGyBNv5w3IMeclcUYungAgVJEhvEM9XndnXg60fEfwvHP_V6mhfTNhiZqOdAIC3OrOgBriNvnt_Z7w=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Stuffed Small Potatoes" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEginW1aaFSl4h79iq4TvCqkCMhxwM1gjU0OEH2Z9ZqODsDJc6SNVc9oOrM9TNkBWTiry5ceJTNQiwPJPp6CuUCrHxi87siZuaeS0k-Z78fTAxcBrGyBNv5w3IMeclcUYungAgVJEhvEM9XndnXg60fEfwvHP_V6mhfTNhiZqOdAIC3OrOgBriNvnt_Z7w=w640-h480" title="Stuffed Small Potatoes" width="640" /></a></div><br /><p></p><p></p><p>This month the theme was to Bake with Potatoes. As Sue said '<span class="d2edcug0 hpfvmrgz qv66sw1b c1et5uql lr9zc1uh a8c37x1j keod5gw0 nxhoafnm aigsh9s9 d3f4x2em fe6kdd0r mau55g9w c8b282yb iv3no6db jq4qci2q a3bd9o3v b1v8xokw oo9gr5id" dir="auto">Let's whip up some potatoes in a recipe and slide them into an oven.<br />Potatoes (of all types) can be incorporated into a baked dish or baked first and finished later.<br />Just at some point potatoes are in the oven." </span></p><p>So, I played around with a few ideas in my head, but I wanted to make something really good. </p><p>I love potatoes anyway, and while I'm using fingerling or small potatoes for this recipe, I'm betting you could use just about any small potatoes for this. I ended up using some small potatoes cause the fingerlings I had in the pantry were gone and none of the stores I could access the other day had any, not one...</p><p>And not only did I have to sub out the potatoes, but the shrimp I bought the other day, frozen, mind you, stunk when I opened the bag. I looked for evidence of them having thawed and then refrozen, but they looked ok. I will be returning them, but in the meantime I had to re-figure the recipe. </p><p>I used a spicy Black Bean Burger that I'd bought recently, and had stashed in the freezer. I decided to use some of the dill I'd bought as well. <br /></p><p>I have to admit that the dill, did not comport itself very well with the black bean patty, but the chives did. Although I did have to wrestle the chives from this little, actually large woolly creature. Giant Leopard Moth Caterpillar or it could also be a Black Wooly Bear, I have no idea. I do know that it managed to eat most of one chive plant and was industrially working on the next big plant. I relocated it over the fence, and hopefully it will get over the shock and continue to munch away somewhere else, other than my chive plant. From the size of the caterpillar, I'm not too sure if I want to meet the moth it will become. <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgk3Du5Z0sW7aWksBN2EXgifWHQRFDxYO6GkxmY8l6n_DLxbO7WyDuu5O_X6V54POzIlIsSgPk2xKXaWz-ZuPfROXTDUgH9uEtlseqgv4mU-R9k_m4zZQZS9Zee2XL1mmiwp0eXJoYfA2-GQ70eFbsRx_ta7UDJCppSMp2sB19VAoAyOQh_qXMuAt6YKA=s2048" style="margin-left: 1em; margin-right: 1em;"><img alt="Giant Leopard Moth Caterpillar" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEgk3Du5Z0sW7aWksBN2EXgifWHQRFDxYO6GkxmY8l6n_DLxbO7WyDuu5O_X6V54POzIlIsSgPk2xKXaWz-ZuPfROXTDUgH9uEtlseqgv4mU-R9k_m4zZQZS9Zee2XL1mmiwp0eXJoYfA2-GQ70eFbsRx_ta7UDJCppSMp2sB19VAoAyOQh_qXMuAt6YKA=w640-h480" title="Giant Leopard Moth Caterpillar" width="640" /></a></div><p>I had added some chopped dill to the recipe, but it didn't play well with the black bean burger. I ate them anyway. </p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjMdAV8x7tc0fGfM2eqKxM8I0EplbWelp6to6u88IPxpqvDSEIugjGBU2aURSdfzZ3Hf4jA1ytCtnkZUDLv1mBdgopZTKSmlcR9GTUsS1VnD9tXWNWLz9c0-840Z4Q20t1V3W3UKkWo7B1u43df_nnMjVvz084AVuxZt_nqqel-O64ZIzJms6nCPtcF1Q=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Small Potatoes, with center scooped out" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEjMdAV8x7tc0fGfM2eqKxM8I0EplbWelp6to6u88IPxpqvDSEIugjGBU2aURSdfzZ3Hf4jA1ytCtnkZUDLv1mBdgopZTKSmlcR9GTUsS1VnD9tXWNWLz9c0-840Z4Q20t1V3W3UKkWo7B1u43df_nnMjVvz084AVuxZt_nqqel-O64ZIzJms6nCPtcF1Q=w640-h480" title="Small Potatoes, with center scooped out" width="640" /></a></div><br />And the 'innards' I scooped out, I browned them in a pan and ate them alongside a fried egg. <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjIh833Hry5xljz4O2FP4RFNSzxuy1SqxjJnjDaX0-GGVd_uRS3epOJXaMj8aahXc7lHfUBWlHhvfRYSyhJJUeK8T-Tl34xB_-qmKDugGPVAn8MMvuIX4X-CxM09oQQtuEVSUa1DFmSzXlxCwavk1YKeXjnEi7Nf9QKywas39e38d2qR2EzZoCe60vbhQ=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Potato centers browning" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEjIh833Hry5xljz4O2FP4RFNSzxuy1SqxjJnjDaX0-GGVd_uRS3epOJXaMj8aahXc7lHfUBWlHhvfRYSyhJJUeK8T-Tl34xB_-qmKDugGPVAn8MMvuIX4X-CxM09oQQtuEVSUa1DFmSzXlxCwavk1YKeXjnEi7Nf9QKywas39e38d2qR2EzZoCe60vbhQ=w640-h480" title="Potato centers browning" width="640" /></a></div><br /><p></p><p><br /></p><p><br /></p><p> <br /></p>
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/geDK1aW.jpg","name":"Stuffed Fingerling or Small Potatoes","prepTime":"PT20M","cookTime":"PT25M","totalTime":"PT45M","description":"These can be consumed as an appetizer, or side dish or even a meal. They're very versatile that way.","yield":"2-6","author":{"@type":"Person","name":"Sid's Sea Palm Cooking -"},"video":null,"recipeIngredient":["6 small potatoes - cooked to fork tender stage - halved and center scooped out","4 oz. cream cheese - room temp","1 black bean burger - thawed and crumbled","2 tsp. chopped chives"],"recipeInstructions":["Cook the potatoes until fork tender, halve them and scoop out the insides, leaving a rim around the potato. Set the 'innards' aside. I used a melon baller, to scoop out the centers.","Crumble up the black bean burger and mix it into the softened cream cheese, adding the chopped chives. ","Fill the potatoes with some of the black bean mixture and place inside a greased dish, one that fits inside the toaster oven. ","Cook at 450 degrees for about 20 minutes, and then brown under the broiler for an additional 5 minutes or so.","Serve hot."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="4633881315515" data-ccmcardnum="1" data-ccme="c2lkbXVua2hvbG1AZ21haWwuY29t" data-ccmuid="oX4kCdXCTef93j8YyxxuxdY1doB2" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="border: 4px solid rgb(102, 114, 229);"><div class="ccm-image"><img alt="Stuffed Fingerling or Small Potatoes" draggable="false" src="https://i.imgur.com/geDK1aW.jpg" title="Stuffed Fingerling or Small Potatoes" /></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div><h3 class="ccm-name">Stuffed Fingerling or Small Potatoes</h3><div class="ccm-info"><span class="ccm-yield ccm-info-child"><b>Yield: </b><span>2-6</span></span><div class="ccm-author ccm-info-child"><b>Author: </b><span><span>Sid's Sea Palm Cooking -</span></span></div></div><div class="ccm-time"><span class="ccm-time-child">Prep time: 20 Min</span><span class="ccm-time-child">Cook time: 25 Min</span><span class="ccm-time-child">Total time: 45 Min</span></div><div class="ccm-summary">These can be consumed as an appetizer, or side dish or even a meal. They're very versatile that way.</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>6 small potatoes - cooked to fork tender stage - halved and center scooped out</li><li>4 oz. cream cheese - room temp</li><li>1 black bean burger - thawed and crumbled</li><li>2 tsp. chopped chives</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Cook the potatoes until fork tender, halve them and scoop out the insides, leaving a rim around the potato. Set the 'innards' aside to use somewhere else. I used a melon baller, to scoop out the centers.</li><li>Crumble up the black bean burger and mix it into the softened cream cheese, adding the chopped chives. </li><li>Fill the potatoes with some of the black bean mixture and place inside a greased dish, one that fits inside the toaster oven. </li><li>Cook at 450 degrees for about 20 minutes, and then brown under the broiler for an additional 5 minutes or so.</li><li>Serve hot.</li></ol></div></div><div class="ccm-nut-notes"><p> NOTE: if needed, cut a thin slice off the bottom of each potato half so that it sits level inside of the baking dish. Best to do it before scooping out the center. Trust me, much less messy to do it that way. <br /></p></div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/sidsseapalmcooking" target="_blank">@sidsseapalmcooking</a> on instagram and hashtag it #Sidsseapalmcooking</div></div></div></div></div><style class="ccm-card-styles">.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{color: #4193f0;}.ccm-wrapper{color: #000;max-width: 620px;position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px !important;font-weight: 700 !important;letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 14px;margin-bottom: 20px;text-transform: capitalize;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin: 0 !important;padding: 0 !important;max-width: 100%;}.ccm-btns-wrapper{position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0 !important;outline: 0 !important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700;font-size: 16px;margin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{padding: 15px 0;border-top: 1px solid #ccc;}.ccm-posturl a{font-size: 13px;}.ccm-notes{line-height: 1.7;}.ccm-notes-inner{padding-top: 10px;}.ccm-notes p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section>br,.ccm-time br{display: none;}.ccm-time{text-transform: uppercase;font-size: 12px;text-align: center;background: #fff;padding: 10px 0;margin-bottom: 20px;}.ccm-time-child{padding: 10px;display: inline-block;white-space: nowrap;}.ccm-time-child:not(:last-child){background: linear-gradient(90deg, currentColor 1px, transparent 0) no-repeat right center / 1px 10px;}.ccm-summary{text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic;}.ccm-instagram-credit{background: #6E3B5C;padding: 20px 15px;margin: 0 -20px;color: #fff;display: -webkit-box;display: flex;-webkit-box-align: center;align-items: center;}.ccm-instagram-credit:last-child{border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;}.ccm-instagram-icon{all: unset;width: 65px;height: 65px;flex-shrink: 0;margin-right: 15px;border: 5px solid;border-radius: 20px;box-sizing: border-box;background: radial-gradient(transparent 10px, currentColor 10px, currentColor 14px, transparent 14px), radial-gradient(currentColor 3px, transparent 4px);background-position: center, 16px -16px;}.ccm-instagram-credit h5{font-size: 24px !important;line-height: 1 !important;margin: 0 0 12px !important;}.ccm-instagram-credit a{color: inherit !important;}[data-ccmcardnum='1'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum='1'] .ccm-image{text-align:center;height:300px;margin:-20px!important;overflow:hidden;border-bottom:3px solid #6672E5;}[data-ccmcardnum='1'] .ccm-image img{width:100%;height:100%;min-height:100%;-o-object-fit:cover;object-fit:cover;-o-object-position:50% 50%;object-position:50% 50%;border-top-left-radius:10px;border-top-right-radius:10px;}[data-ccmcardnum='1'] .ccm-btns-wrapper{text-align:center;}[data-ccmcardnum='1'] #ccm-printbutton{border-radius:25px;width:120px;height:40px;font-weight:700;text-transform:uppercase;background:#6672E5;}[data-ccmcardnum='1'] .ccm-print-options{right:calc(50% - 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<h3 style="text-align: center;">Baking Bloggers: Potatoes of all Kinds</h3>
<ul>
<li style="list-style-type: none;">
<ul>
<li><a href="https://magicalingredients.blogspot.com/" rel="noopener" target="_blank">Aloo Channa Paneer Pie</a> by Magical Ingredients</li>
<li><a href="https://www.sizzlingtastebuds.com" rel="noopener" target="_blank">Baked Sweet Potato Fries</a> by Sizzling Tastebuds</li>
<li><a href="https://snehasrecipe.blogspot.com/" rel="noopener" target="_blank">Crispy Spicy Smashed Potatoes</a> by Sneha’s Recipe</li>
<li><a href="https://culinary-adventures-with-cam.blogspot.com/" rel="noopener" target="_blank">Curry Kissed Broccoli Tots</a> by Culinary Adventures with Camilla</li>
<li><a href="http://adayinthelifeonthefarm.blogspot.com/" rel="noopener" target="_blank">Ham and Broccoli Stuffed Potatoes</a> by A Day in the Life on the Farm</li>
<li><a href="https://www.sidsseapalmcooking.com/" rel="noopener" target="_blank">Stuffed Fingerling Potatoes</a> by Sid’s Sea Palm Cooking</li>
<li><a href="https://palatablepastime.com/ " rel="noopener" target="_blank">Sweet Potato Oatmeal Cookies</a> by Palatable Pastime</li>
</ul>
</li>
</ul>
<br /><br />Sidsel Munkholm - Authorhttp://www.blogger.com/profile/01533647322131125288noreply@blogger.com2tag:blogger.com,1999:blog-5440758890054721968.post-70164133503602148212021-08-21T00:00:00.054-04:002021-08-21T00:00:00.293-04:00Sherried Cream of Mushroom Soup<p> This was a hard post to write. Just cause I had to remake the soup a couple of times so that the finished soup matched the concept I had in mind when I started it. </p><p>The soup tasted great, each time, but honestly, it didn't look all that great. <br /></p><p>The theme this month for Soup Saturday Swappers was Mushrooms. </p><p>And I wanted to add a little something. So I floated a spoonful of sherry on top of the bowl and stirred it in and my mouth thanked me. </p><p>It did, really... <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-1fY8tmRfw9U/YSA-aygO5WI/AAAAAAAAhBA/xCzeUc9n9BgnvfIOTT0t2VfjHpslkhA4QCLcBGAsYHQ/s2048/20210820_180958.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Sherried Cream of Mushroom Soup" border="0" data-original-height="1397" data-original-width="2048" height="436" src="https://1.bp.blogspot.com/-1fY8tmRfw9U/YSA-aygO5WI/AAAAAAAAhBA/xCzeUc9n9BgnvfIOTT0t2VfjHpslkhA4QCLcBGAsYHQ/w640-h436/20210820_180958.jpg" title="Sherried Cream of Mushroom Soup" width="640" /></a></div><br /><p></p><p>Personally and please don't throw things, but I love canned cream of
mushroom soup. I know it's full of mystery ingredients, but I like it.
</p><p></p><p></p><p>I based this soup on a recipe I got from a TV chef called Fred Wix. He had a very popular segment on the noon news back in Salt Lake City many years ago. </p><p>Fred rapturously extolled the incredible flavor of Vidalia Onions on one segment, and when I spotted the onions in a local supermarket I bought them. And made the dish just as he'd outlined, it was full of onions and fresh mushrooms. It was a hit, at least with me. </p><p>I've since made it many times, tweaking and twiddling along the way. And then it hit me, I could make this into an awesome soup. </p><p>So I did. </p><p>I then made the mistake of using my immersion blender to break up the mushrooms, which made for a rather unappetizing look, even though it tasted amazing. But mushrooms do tend to go a rather yucky looking brownish grey when you do that. </p><p>Lesson learned. The next time I made the broth creamy, and didn't brown the mushrooms. So good, and perfect, at least for my taste. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Q0x0jIc8hTY/YSA-30yNjGI/AAAAAAAAhBI/zr2y5slVwjMOoSTjgSDY6_aBO_N1dQfjQCLcBGAsYHQ/s2048/2014-07-08%2B15.29.31.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Sherried Cream of Mushroom Soup" border="0" data-original-height="1728" data-original-width="2048" height="540" src="https://1.bp.blogspot.com/-Q0x0jIc8hTY/YSA-30yNjGI/AAAAAAAAhBI/zr2y5slVwjMOoSTjgSDY6_aBO_N1dQfjQCLcBGAsYHQ/w640-h540/2014-07-08%2B15.29.31.jpg" title="Sherried Cream of Mushroom Soup" width="640" /></a></div><br />It was perfect with a buttered roll for dinner. <br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-bESFaMdogmY/YSA_LjSncrI/AAAAAAAAhBQ/ycAUUxvt9OgEgbT5zh1VBjEnAeKYe6STgCLcBGAsYHQ/s2048/20210820_175552.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Sherried Cream of Mushroom Soup" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://1.bp.blogspot.com/-bESFaMdogmY/YSA_LjSncrI/AAAAAAAAhBQ/ycAUUxvt9OgEgbT5zh1VBjEnAeKYe6STgCLcBGAsYHQ/w640-h480/20210820_175552.jpg" title="Sherried Cream of Mushroom Soup" width="640" /></a></div><br /> <p><!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/iDmHdSV.jpg","name":"Sherried Cream of Mushroom Soup","prepTime":"PT10M","cookTime":"PT20M","totalTime":"PT30M","description":"This light, delicate and rich soup is perfect served as a light lunch or dinner or as an apertif before a large meal.","yield":"4-6 Servings or more as an apertif","author":{"@type":"Person","name":"Sid's Sea Palm Cooking -"},"video":null,"recipeIngredient":["4 cups Chicken Broth","8 oz. Mushrooms, sliced","1/2 Vidalia Onion - softball size - sliced or diced","1 cup heavy cream","2-3 oz. butter mixed with 2-3 tablespoons flour to form a roux","1 clove garlic -sliced or mashed","1/2 teaspoon fresh thyme leaves","1/2 teaspoon fresh marjoram leaves","4 tablespoons butter for sauteing the mushrooms and onions - 2 tablespoons butter for each one.","Sherry for topping - approximately 1 tablespoon per bowl or serving."],"recipeInstructions":["Saute the onions until translucent but not browned in two tablespoons of butter. Add the garlic clove and heat through. Add the onions and garlic mixture to 4 cups of good chicken broth. Let simmer until the onions are done a little more, then using an immersion blender, mix well. Add the fresh herbs and simmer for a few minutes.","While the stock and onion mixture is simmering, wash and slice the mushrooms and cook them over low heat with two tablespoons of butter. Do not let them brown, just cook through. Set aside for a minute.","Make a roux and whisk into the chicken and onion stock. Let it come to a boil, and simmer for a couple of minutes, so that the flour is cooked. Turn off the heat and add the cream and the mushrooms. Turn the heat on low and let heat through. ","Serve in individual small bowls and top with about a tablespoon of sherry or a soupspoon full."],"@context":"http://schema.org","@type":"Recipe"}</script></p><div class="ccm-card" data-ccmcardid="4629500672256" data-ccmcardnum="1" data-ccme="c2lkbXVua2hvbG1AZ21haWwuY29t" data-ccmuid="oX4kCdXCTef93j8YyxxuxdY1doB2"><div class="ccm-wrapper" id="recipe" style="border: 4px solid rgb(102, 114, 229);"><div class="ccm-image"><img alt="Sherried Cream of Mushroom Soup" draggable="false" src="https://i.imgur.com/iDmHdSV.jpg" title="Sherried Cream of Mushroom Soup" /></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div><h3 class="ccm-name">Sherried Cream of Mushroom Soup</h3><div class="ccm-info"><span class="ccm-yield ccm-info-child"><b>Yield: </b><span>4-6 Servings or more as an apertif</span></span><div class="ccm-author ccm-info-child"><b>Author: </b><span><span>Sid's Sea Palm Cooking -</span></span></div></div><div class="ccm-time"><span class="ccm-time-child">Prep time: 10 Min</span><span class="ccm-time-child">Cook time: 20 Min</span><span class="ccm-time-child">Total time: 30 Min</span></div><div class="ccm-summary">This light, delicate and rich soup is perfect served as a light lunch or dinner or as an apertif before a large meal.</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>4 cups Chicken Broth</li><li>8 oz. Mushrooms, sliced</li><li>1/2 Vidalia Onion - softball size - sliced or diced</li><li>1 cup heavy cream</li><li>2-3 oz. butter mixed with 2-3 tablespoons flour to form a roux</li><li>1 clove garlic -sliced or mashed</li><li>1/2 teaspoon fresh thyme leaves</li><li>1/2 teaspoon fresh marjoram leaves</li><li>4 tablespoons butter for sauteing the mushrooms and onions - 2 tablespoons butter for each one.</li><li>Sherry for topping - approximately 1 tablespoon per bowl or serving.</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Saute the onions until translucent but not browned in two tablespoons of butter. Add the garlic clove and heat through. Add the onions and garlic mixture to 4 cups of good chicken broth. Let simmer until the onions are done a little more, then using an immersion blender, mix well. Add the fresh herbs and simmer for a few minutes.</li><li>While the stock and onion mixture is simmering, wash and slice the mushrooms and cook them over low heat with two tablespoons of butter. Do not let them brown, just cook through. Set aside for a minute.</li><li>Make a roux and whisk into the chicken and onion stock. Let it come to a boil, and simmer for a couple of minutes, so that the flour is cooked. Turn off the heat and add the cream and the mushrooms. Turn the heat on low and let heat through. </li><li>Serve in individual small bowls and top with about a tablespoon of sherry or a soupspoon full.</li></ol></div></div><div class="ccm-nut-notes"><p> </p></div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/sidsseapalmcooking" target="_blank">@sidsseapalmcooking</a> on instagram and hashtag it #Sidsseapalmcooking</div></div></div></div></div><style class="ccm-card-styles">.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{color: #4193f0;}.ccm-wrapper{color: #000;max-width: 620px;position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px !important;font-weight: 700 !important;letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 14px;margin-bottom: 20px;text-transform: capitalize;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin: 0 !important;padding: 0 !important;max-width: 100%;}.ccm-btns-wrapper{position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0 !important;outline: 0 !important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700;font-size: 16px;margin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{padding: 15px 0;border-top: 1px solid #ccc;}.ccm-posturl a{font-size: 13px;}.ccm-notes{line-height: 1.7;}.ccm-notes-inner{padding-top: 10px;}.ccm-notes p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section>br,.ccm-time br{display: none;}.ccm-time{text-transform: uppercase;font-size: 12px;text-align: center;background: #fff;padding: 10px 0;margin-bottom: 20px;}.ccm-time-child{padding: 10px;display: inline-block;white-space: nowrap;}.ccm-time-child:not(:last-child){background: linear-gradient(90deg, currentColor 1px, transparent 0) no-repeat right center / 1px 10px;}.ccm-summary{text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic;}.ccm-instagram-credit{background: #6E3B5C;padding: 20px 15px;margin: 0 -20px;color: #fff;display: -webkit-box;display: flex;-webkit-box-align: center;align-items: center;}.ccm-instagram-credit:last-child{border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;}.ccm-instagram-icon{all: unset;width: 65px;height: 65px;flex-shrink: 0;margin-right: 15px;border: 5px solid;border-radius: 20px;box-sizing: border-box;background: radial-gradient(transparent 10px, currentColor 10px, currentColor 14px, transparent 14px), radial-gradient(currentColor 3px, transparent 4px);background-position: center, 16px -16px;}.ccm-instagram-credit h5{font-size: 24px !important;line-height: 1 !important;margin: 0 0 12px !important;}.ccm-instagram-credit a{color: inherit !important;}[data-ccmcardnum='1'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum='1'] .ccm-image{text-align:center;height:300px;margin:-20px!important;overflow:hidden;border-bottom:3px solid #6672E5;}[data-ccmcardnum='1'] .ccm-image img{width:100%;height:100%;min-height:100%;-o-object-fit:cover;object-fit:cover;-o-object-position:50% 50%;object-position:50% 50%;border-top-left-radius:10px;border-top-right-radius:10px;}[data-ccmcardnum='1'] .ccm-btns-wrapper{text-align:center;}[data-ccmcardnum='1'] #ccm-printbutton{border-radius:25px;width:120px;height:40px;font-weight:700;text-transform:uppercase;background:#6672E5;}[data-ccmcardnum='1'] .ccm-print-options{right:calc(50% - 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</a>
</li></ul>Sidsel Munkholm - Authorhttp://www.blogger.com/profile/01533647322131125288noreply@blogger.com2tag:blogger.com,1999:blog-5440758890054721968.post-67480141210624013062021-08-16T00:00:00.045-04:002021-08-16T08:28:08.740-04:00Mexican Rice in a Toaster Oven<p>I've made this version of Mexican Rice for years. In fact, I'll make a batch just for me, and eat it all. My late husband didn't care for rice that much, so I made it to my taste. Which as we all know, if you're making something just for you, you should make it to your taste as well. </p><p>And while I made this in my toaster oven, you can make rice this way in a regular oven as well. In fact when I used to volunteer at the Senior Center and we served rice, I'd bake it in the regular oven, and it always worked out. </p><p>But this is Multicooker Monday, and so I decided to make rice in the toaster oven. And it worked, really well. </p><p>There are two steps to my Mexican Style rice, but you can totally omit the browning portion, but I don't think it tastes as good. <br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-N3kwCGedks4/YRlF64WbLvI/AAAAAAAAhAM/RZOZoUvMH2wYj6GUK9-jinnTKp0MAJxUACLcBGAsYHQ/s2048/2014-07-08%2B15.29.31.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mexican Style Rice" border="0" data-original-height="1457" data-original-width="2048" height="456" src="https://1.bp.blogspot.com/-N3kwCGedks4/YRlF64WbLvI/AAAAAAAAhAM/RZOZoUvMH2wYj6GUK9-jinnTKp0MAJxUACLcBGAsYHQ/w640-h456/2014-07-08%2B15.29.31.jpg" title="Mexican Style Rice" width="640" /></a></div><br /><br /><p></p><p>Here's few pictures of the process. </p><p>Browning the rice <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-qe4XjB51oFE/YRlG-gsbbbI/AAAAAAAAhAU/xjGkoUhURiAoWaeGWOho3z4eceGQU9dAgCLcBGAsYHQ/s2048/20210812_103801.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mexican Style Rice" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://1.bp.blogspot.com/-qe4XjB51oFE/YRlG-gsbbbI/AAAAAAAAhAU/xjGkoUhURiAoWaeGWOho3z4eceGQU9dAgCLcBGAsYHQ/w640-h480/20210812_103801.jpg" title="Mexican Style Rice" width="640" /></a></div><p></p><p>After the water and salsa has been added</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-SoyCeWf9ymc/YRlHNQtC2vI/AAAAAAAAhAY/upFEgFykTLU7MZTjCkytcr1a9xi8JdPmQCLcBGAsYHQ/s2048/20210812_103928.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mexican Style Rice" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://1.bp.blogspot.com/-SoyCeWf9ymc/YRlHNQtC2vI/AAAAAAAAhAY/upFEgFykTLU7MZTjCkytcr1a9xi8JdPmQCLcBGAsYHQ/w640-h480/20210812_103928.jpg" title="Mexican Style Rice" width="640" /></a></div><br /><p>The rice in the toaster oven container</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-VLBCFJykPO8/YRlHxmAR7UI/AAAAAAAAhAg/cKsjJc3lFEciJJrDhrV_TmgAIGjThLWhQCLcBGAsYHQ/s2048/Rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mexican Style Rice" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://1.bp.blogspot.com/-VLBCFJykPO8/YRlHxmAR7UI/AAAAAAAAhAg/cKsjJc3lFEciJJrDhrV_TmgAIGjThLWhQCLcBGAsYHQ/w640-h480/Rice.jpg" title="Mexican Style Rice" width="640" /></a></div><p>And the finished rice</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6tRMGVstejc/YRlIV2qgKwI/AAAAAAAAhAo/cjceZ6T37OcgfreMIcxGNFjgpRuQN30GQCLcBGAsYHQ/s2048/20210812_111646.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mexican Style Rice" border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-6tRMGVstejc/YRlIV2qgKwI/AAAAAAAAhAo/cjceZ6T37OcgfreMIcxGNFjgpRuQN30GQCLcBGAsYHQ/w480-h640/20210812_111646.jpg" title="Mexican Style Rice" width="480" /></a></div><br /><p><br /></p><p><br /></p><p><!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/vtE342h.jpg","name":"Mexican Style Rice in Toaster Oven","prepTime":"PT5M","cookTime":"PT30M","totalTime":"PT35M","description":"This makes two generous servings. You can also double or triple the recipe. It makes a great side, or as a filling for a burrito.","yield":"2 Servings","author":{"@type":"Person","name":"Sid's Sea Palm Cooking -"},"video":null,"recipeIngredient":["1/2 cup white rice ( I like converted rice for this)","1/2 cup jarred or home made salsa","3/4 cup water - divided in half or so ","1/4 cup water (optional)","1/2-1 tsp. EVOO","Non stick spray"],"recipeInstructions":["Heat a pan over medium heat and add the EVOO. Pour the rice in and let brown a little, keeping a close eye on it and stirring often. ","While it is browning, spray a pan that can go in the toaster oven with a little non-stick spray.","Continue to cook the rice in the pan until evenly browned. Turn off the heat and pour in the 3/4 cup water. It will bubble and steam, but that's ok. Add the 1/2 cup of salsa and stir through. Pour into the pan which has been sprayed with the non stick spray. If it looks a little dry, add the additional 1/4 cup of water. Place a piece of aluminum foil over and seal the pan well. Place into the Toaster Oven and set the temp to 375 degrees and bake for 30 minutes. Take out of the oven, remove the foil and fluff with a fork, and replace the foil. You can serve this with refried beans, top with cheddar cheese or use as part of a filling in a burrito."],"@context":"http://schema.org","@type":"Recipe"}</script></p><div class="ccm-card" data-ccmcardid="4629044992160" data-ccmcardnum="1" data-ccme="c2lkbXVua2hvbG1AZ21haWwuY29t" data-ccmuid="oX4kCdXCTef93j8YyxxuxdY1doB2"><div class="ccm-wrapper" id="recipe" style="border: 4px solid rgb(102, 114, 229);"><div class="ccm-image"><img alt="Mexican Style Rice in Toaster Oven" draggable="false" src="https://i.imgur.com/vtE342h.jpg" title="Mexican Style Rice in Toaster Oven" /></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div><h3 class="ccm-name">Mexican Style Rice in Toaster Oven</h3><div class="ccm-info"><span class="ccm-yield ccm-info-child"><b>Yield: </b><span>2 Servings</span></span><div class="ccm-author ccm-info-child"><b>Author: </b><span><span>Sid's Sea Palm Cooking -</span></span></div></div><div class="ccm-time"><span class="ccm-time-child">Prep time: 5 Min</span><span class="ccm-time-child">Cook time: 30 Min</span><span class="ccm-time-child">Total time: 35 Min</span></div><div class="ccm-summary">This makes two generous servings. You can also double or triple the recipe. It makes a great side, or as a filling for a burrito.</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>1/2 cup white rice ( I like converted rice for this)</li><li>1/2 cup jarred or home made salsa</li><li>3/4 cup water - divided in half or so </li><li>1/4 cup water (optional)</li><li>1/2-1 tsp. EVOO</li><li>Non stick spray</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Heat a pan over medium heat and add the EVOO. Pour the rice in and let brown a little, keeping a close eye on it and stirring often. </li><li>While it is browning, spray a pan that can go in the toaster oven with a little non-stick spray.</li><li>Continue to cook the rice in the pan until evenly browned. Turn off the heat and pour in the 3/4 cup water. It will bubble and steam, but that's ok. Add the 1/2 cup of salsa and stir through. Pour into the pan which has been sprayed with the non stick spray. If it looks a little dry, add the additional 1/4 cup of water. Place a piece of aluminum foil over and seal the pan well. Place into the Toaster Oven and set the temp to 375 degrees and bake for 30 minutes. Take out of the oven, remove the foil and fluff with a fork, and replace the foil. You can serve this with refried beans, top with cheddar cheese or use as part of a filling in a burrito.</li></ol></div></div><div class="ccm-nut-notes"><p> Note: You do not need to brown the rice first for this dish, but it does taste better. </p><p>If cooking regular rice, you don't need as much water, but an extra 1/4 cup of water per half cup of regular rice will ensure that the rice is fully hydrated and cooked. A little of moisture will escape in the form of steam. <br /></p></div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/sidsseapalmcooking" target="_blank">@sidsseapalmcooking</a> on instagram and hashtag it #Sidsseapalmcooking</div></div></div></div></div><style class="ccm-card-styles">.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{color: #4193f0;}.ccm-wrapper{color: #000;max-width: 620px;position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px !important;font-weight: 700 !important;letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 14px;margin-bottom: 20px;text-transform: capitalize;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin: 0 !important;padding: 0 !important;max-width: 100%;}.ccm-btns-wrapper{position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0 !important;outline: 0 !important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700;font-size: 16px;margin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{padding: 15px 0;border-top: 1px solid #ccc;}.ccm-posturl a{font-size: 13px;}.ccm-notes{line-height: 1.7;}.ccm-notes-inner{padding-top: 10px;}.ccm-notes p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section>br,.ccm-time br{display: none;}.ccm-time{text-transform: uppercase;font-size: 12px;text-align: center;background: #fff;padding: 10px 0;margin-bottom: 20px;}.ccm-time-child{padding: 10px;display: inline-block;white-space: nowrap;}.ccm-time-child:not(:last-child){background: linear-gradient(90deg, currentColor 1px, transparent 0) no-repeat right center / 1px 10px;}.ccm-summary{text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic;}.ccm-instagram-credit{background: #6E3B5C;padding: 20px 15px;margin: 0 -20px;color: #fff;display: -webkit-box;display: flex;-webkit-box-align: center;align-items: center;}.ccm-instagram-credit:last-child{border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;}.ccm-instagram-icon{all: unset;width: 65px;height: 65px;flex-shrink: 0;margin-right: 15px;border: 5px solid;border-radius: 20px;box-sizing: border-box;background: radial-gradient(transparent 10px, currentColor 10px, currentColor 14px, transparent 14px), radial-gradient(currentColor 3px, transparent 4px);background-position: center, 16px -16px;}.ccm-instagram-credit h5{font-size: 24px !important;line-height: 1 !important;margin: 0 0 12px !important;}.ccm-instagram-credit a{color: inherit !important;}[data-ccmcardnum='1'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum='1'] .ccm-image{text-align:center;height:300px;margin:-20px!important;overflow:hidden;border-bottom:3px solid #6672E5;}[data-ccmcardnum='1'] .ccm-image img{width:100%;height:100%;min-height:100%;-o-object-fit:cover;object-fit:cover;-o-object-position:50% 50%;object-position:50% 50%;border-top-left-radius:10px;border-top-right-radius:10px;}[data-ccmcardnum='1'] .ccm-btns-wrapper{text-align:center;}[data-ccmcardnum='1'] #ccm-printbutton{border-radius:25px;width:120px;height:40px;font-weight:700;text-transform:uppercase;background:#6672E5;}[data-ccmcardnum='1'] .ccm-print-options{right:calc(50% - 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<h3 style="text-align: center;">Multicooker Monday</h3>
<ul>
<li style="list-style-type: none;">
<ul>
<li><a href="https://www.karenskitchenstories.com/" rel="noopener" target="_blank">Air Fryer Buffalo Chicken Wings</a> by Karen's Kitchen Stories</li>
<li><a href="”https://snehasrecipe.blogspot.com/”" rel="”noopener”" target="”_blank”">Fryer Tofu 65- Vegan</a> by Sneha’s Recipe</li>
<li><a href="”https://magicalingredients.blogspot.com/”" rel="”noopener”" target="_blank”">Instant Pot Kheer</a> by Magical Ingredients</li>
<li><a href="https://palatablepastime.com/" rel="noopener" target="_blank">Slow Cooker Barbecue Green Beans</a> by Palatable Pastime</li>
<li><a href="https://adayinthelifeonthefarm.blogspot.com/" rel="noopener" target="_blank">Slow Cooker Steak Fajitas</a> by A Day in the Life on the Farm</li>
<li><a href="https://www.sidsseapalmcooking.com/" rel="noopener" target="_blank">Toaster Oven Mexican Rice</a> by Sid's Sea Palm Cooking</li>
</ul>
</li>
</ul>
Sidsel Munkholm - Authorhttp://www.blogger.com/profile/01533647322131125288noreply@blogger.com2tag:blogger.com,1999:blog-5440758890054721968.post-20736515129279999502021-08-09T00:00:00.079-04:002021-08-09T00:00:00.278-04:00Corn and Pepper Medley Pierogi Casserole (with Seafood) for Baking Bloggers<p> It's time for Baking Bloggers and I'm ready. Sue Lau of <a href="https://palatablepastime.com/">Palatable Pastime</a> is our hostess and this month we were tasked with making something with corn. As Sue said, <span class="d2edcug0 hpfvmrgz qv66sw1b c1et5uql lr9zc1uh a8c37x1j keod5gw0 nxhoafnm aigsh9s9 d3f4x2em fe6kdd0r mau55g9w c8b282yb iv3no6db jq4qci2q a3bd9o3v knj5qynh oo9gr5id" dir="auto">"Join us in baking up some sweet corn in our recipes.<br />You can use fresh, frozen or canned sweet corn in your recipe"</span>, but it had to be baked, hence the name of the group, Baking Bloggers. <br /></p><p>I missed the past couple of months of Baking Bloggers, I'm still trying to get my head together over suddenly becoming a widow. Not an easy task. </p><p>However, I happened to have the ingredients for this on hand and decided to throw it all together and see how it turned out. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6BD9ewXEJbg/YQ1BDYWXF3I/AAAAAAAAg_U/ygVdex1BuQMNeQxp-w6kAP4T98IJgfE1gCLcBGAsYHQ/s2048/102_0330.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Corn and Pepper Medley Pierogi Casserole" border="0" data-original-height="1650" data-original-width="2048" height="516" src="https://1.bp.blogspot.com/-6BD9ewXEJbg/YQ1BDYWXF3I/AAAAAAAAg_U/ygVdex1BuQMNeQxp-w6kAP4T98IJgfE1gCLcBGAsYHQ/w640-h516/102_0330.JPG" title="Corn and Pepper Medley Pierogi Casserole" width="640" /></a></div><br /><br /><p></p><p>I googled ideas and got some inspiration from <a href="https://www.twopurplefigs.com/pierogy-corn-casserole/">here</a>, this lady added <a href="https://www.twopurplefigs.com/pierogy-corn-casserole/">pierogi's</a>, and made a casserole. </p><p>I immediately jumped on that one, cause I've got lots of <a href="https://www.sidsseapalmcooking.com/2020/11/pierogis.html">Pierogies</a> in my freezer, from the last time I made them. <br /></p><p>I may have found a new way of eating <a href="http://Pierogies.">Pi</a><a href="https://www.sidsseapalmcooking.com/2020/11/pierogis.html">erogies</a>. Although my favorite way is probably still the classic one. But this comes a close second. <br /></p><p>I made a single serving, cause there's only me now to eat it. And since I had made some large pierogi's two was more than enough for me. I think you can use commercial Pierogi's if you wish, I'm sure it will be just fine. </p><p></p><p>Because my Pierogi's were homemade, they're thicker and more substantial than commercial ones. Which meant that I felt the need to cook them first before baking them in the casserole. And it was a good thing. That thick outer shell actually could have cooked a little more, it was kinda chewy, but delicious. </p><p>I also happened to have a couple of crab legs and a few cooked shrimp in the freezer, so I added them in the last few minutes of the bake. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ZGNT6aZGSII/YQ1FrsHwqoI/AAAAAAAAg_c/jSkB5AqqR9QSKlb2GnOO1vW2gKnpozEFwCLcBGAsYHQ/s2048/102_0327.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Corn and Pepper Medley Pierogi Casserole" border="0" data-original-height="1661" data-original-width="2048" height="520" src="https://1.bp.blogspot.com/-ZGNT6aZGSII/YQ1FrsHwqoI/AAAAAAAAg_c/jSkB5AqqR9QSKlb2GnOO1vW2gKnpozEFwCLcBGAsYHQ/w640-h520/102_0327.JPG" title="Corn and Pepper Medley Pierogi Casserole" width="640" /></a></div><br /><p></p><p>I'm so glad I did, they enhanced the entire dish to an absolutely amazing meal. </p><p>In fact, I'm thinking of doing a repeat this coming week. I still have some crab left... </p><p><br /></p><p><!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/FodrM91.jpg","name":"Corn and Pepper Medley Pierogi Casserole","prepTime":"PT10M","cookTime":"PT25M","totalTime":"PT35M","description":"This was such an awesome casserole, quick and easy to put together and baked beautifully in my toaster oven. No need to turn the big one on in the summer heat. This is substantial enough for a hearty appetite.","yield":"1 serving (although it can be doubled or quadrupled very easily)","author":{"@type":"Person","name":"Sid's Sea Palm Cooking -"},"video":null,"recipeIngredient":["1/3 cup corn - fresh or frozen","1/3 cup mixed red, green and orange peppers - frozen works great here","1/3 cup Heavy cream","2-3 frozen pierogies - homemade or commercial","Optional:","3-5 shrimp - cooked and shelled","1-2 crab legs - meat only","Non-stick spray"],"recipeInstructions":["If using a conventional oven, preheat to 350 degrees. If using a toaster oven, you can wait to heat the oven until you place the casserole dish inside.","Spray a heavy pan with some non-stick spray, and heat the pan over medium high heat. Add the corn and pepper medley, and saute' for a couple of minutes, just til the pepper softens a little. Add the cream and heat to boiling. ","While the corn and pepper medley is saute'ing, heat some water to boiling for the pierogies. If using homemade ones. If using frozen commercial pierogies you can skip this step. Let the home made pierogies simmer for a couple of minutes, take out and let drain.","Spray a baking dish with some non-stick spray and place the pierogies into the dish. Pour the corn mixture over top, and if desired, place a lid or piece of aluminum foil over top. ","Bake for 20-25 minutes. If adding the seafood, uncover and place the seafood on top for the last 5-7 minutes and let heat through. ","Serve with a nice chilled glass of white wine if desired. (I like a mildly sweet wine rose wine myself.)"],"@context":"http://schema.org","@type":"Recipe"}</script></p><div class="ccm-card" data-ccmcardid="4628258697020" data-ccmcardnum="1" data-ccme="c2lkbXVua2hvbG1AZ21haWwuY29t" data-ccmuid="oX4kCdXCTef93j8YyxxuxdY1doB2"><div class="ccm-wrapper" id="recipe" style="border: 4px solid rgb(102, 114, 229);"><div class="ccm-image"><img alt="Corn and Pepper Medley Pierogi Casserole" draggable="false" src="https://i.imgur.com/FodrM91.jpg" title="Corn and Pepper Medley Pierogi Casserole" /></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div><h3 class="ccm-name">Corn and Pepper Medley Pierogi Casserole</h3><div class="ccm-info"><span class="ccm-yield ccm-info-child"><b>Yield: </b><span>1 serving (although it can be doubled or quadrupled very easily)</span></span><div class="ccm-author ccm-info-child"><b>Author: </b><span><span>Sid's Sea Palm Cooking - Adapted from several online recipes. <br /></span></span></div></div><div class="ccm-time"><span class="ccm-time-child">Prep time: 10 Min</span><span class="ccm-time-child">Cook time: 25 Min</span><span class="ccm-time-child">Total time: 35 Min</span></div><div class="ccm-summary">This was such an awesome casserole, quick and easy to put together and baked beautifully in my toaster oven. No need to turn the big one on in the summer heat. This is substantial enough for a hearty appetite.</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>1/3 cup corn - fresh or frozen</li><li>1/3 cup mixed red, green and orange peppers - frozen works great here</li><li>1/3 cup Heavy cream</li><li>2-3 frozen pierogies - homemade or commercial</li><li>Optional:</li><li>3-5 shrimp - cooked and shelled</li><li>1-2 crab legs - meat only</li><li>Non-stick spray</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>If using a conventional oven, preheat to 350 degrees. If using a toaster oven, you can wait to heat the oven until you place the casserole dish inside.</li><li>Spray a heavy pan with some non-stick spray, and heat the pan over medium high heat. Add the corn and pepper medley, and saute' for a couple of minutes, just til the pepper softens a little. Add the cream and heat to boiling. </li><li>While the corn and pepper medley is saute'ing, heat some water to boiling for the pierogies. If using homemade ones. If using frozen commercial pierogies you can skip this step. Let the home made pierogies simmer for a couple of minutes, take out and let drain.</li><li>Spray a baking dish with some non-stick spray and place the pierogies into the dish. Pour the corn mixture over top, and if desired, place a lid or piece of aluminum foil over top. </li><li>Bake for 20-25 minutes. If adding the seafood, uncover and place the seafood on top for the last 5-7 minutes and let heat through. </li><li>Serve with a nice chilled glass of white wine if desired. (I like a mildly sweet wine rose wine myself.)</li></ol></div></div><div class="ccm-nut-notes"><p>Estimate only</p></div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/sidsseapalmcooking" target="_blank">@sidsseapalmcooking</a> on instagram and hashtag it #Sidsseapalmcooking</div></div></div></div></div><style class="ccm-card-styles">.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{color: #4193f0;}.ccm-wrapper{color: #000;max-width: 620px;position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px !important;font-weight: 700 !important;letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 14px;margin-bottom: 20px;text-transform: capitalize;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin: 0 !important;padding: 0 !important;max-width: 100%;}.ccm-btns-wrapper{position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0 !important;outline: 0 !important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700;font-size: 16px;margin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{padding: 15px 0;border-top: 1px solid #ccc;}.ccm-posturl a{font-size: 13px;}.ccm-notes{line-height: 1.7;}.ccm-notes-inner{padding-top: 10px;}.ccm-notes p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section>br,.ccm-time br{display: none;}.ccm-time{text-transform: uppercase;font-size: 12px;text-align: center;background: #fff;padding: 10px 0;margin-bottom: 20px;}.ccm-time-child{padding: 10px;display: inline-block;white-space: nowrap;}.ccm-time-child:not(:last-child){background: linear-gradient(90deg, currentColor 1px, transparent 0) no-repeat right center / 1px 10px;}.ccm-summary{text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic;}.ccm-instagram-credit{background: #6E3B5C;padding: 20px 15px;margin: 0 -20px;color: #fff;display: -webkit-box;display: flex;-webkit-box-align: center;align-items: center;}.ccm-instagram-credit:last-child{border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;}.ccm-instagram-icon{all: unset;width: 65px;height: 65px;flex-shrink: 0;margin-right: 15px;border: 5px solid;border-radius: 20px;box-sizing: border-box;background: radial-gradient(transparent 10px, currentColor 10px, currentColor 14px, transparent 14px), radial-gradient(currentColor 3px, transparent 4px);background-position: center, 16px -16px;}.ccm-instagram-credit h5{font-size: 24px !important;line-height: 1 !important;margin: 0 0 12px !important;}.ccm-instagram-credit a{color: inherit !important;}[data-ccmcardnum='1'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum='1'] .ccm-image{text-align:center;height:300px;margin:-20px!important;overflow:hidden;border-bottom:3px solid #6672E5;}[data-ccmcardnum='1'] .ccm-image img{width:100%;height:100%;min-height:100%;-o-object-fit:cover;object-fit:cover;-o-object-position:50% 50%;object-position:50% 50%;border-top-left-radius:10px;border-top-right-radius:10px;}[data-ccmcardnum='1'] .ccm-btns-wrapper{text-align:center;}[data-ccmcardnum='1'] #ccm-printbutton{border-radius:25px;width:120px;height:40px;font-weight:700;text-transform:uppercase;background:#6672E5;}[data-ccmcardnum='1'] .ccm-print-options{right:calc(50% - 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<li><a href="https://www.foodlustpeoplelove.com" target="_blank" rel="noopener">Bacon Corn Puddings</a> by Food Lust People Love</li>
<li><a href="https://adayinthelifeonthefarm.blogspot.com/" target="_blank" rel="noopener">Baked Corn Pudding</a> by A Day in the Life on the Farm</li>
<li><a href="https://www.karenskitchenstories.com/" target="_blank" rel="noopener">Breakfast Strata with Corn and Chiles</a> by Karen's Kitchen Stories</li>
<li><a href="https://www.sidsseapalmcooking.com/" target="_blank" rel="noopener">Corn and Pepper Medley Pierogi Casserole</a> by Sid's Sea Palm Cooking</li>
<li><a href="https://magicalingredients.blogspot.com/" target="_blank" rel="noopener">Street Corn Baked Empanadas</a> by Magical Ingredients</li>
<li><a href="https://palatablepastime.com/" target="_blank" rel="noopener">Taco Noodle Hot Dish</a> by Palatable Pastime</li>
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/></p>Sidsel Munkholm - Authorhttp://www.blogger.com/profile/01533647322131125288noreply@blogger.com3tag:blogger.com,1999:blog-5440758890054721968.post-27403514284194417292021-08-03T11:53:00.001-04:002021-08-03T11:53:11.922-04:00Cornish Game Hen for one<p> I recently became a single person, not by choice but by the death of my husband. I don't say this to garner sympathy, but as a simple statement of fact. </p><p>I'd been used to making food for us as a couple, and loved the convenience of making enough food for multiple meals, freezing a lot of food for easy future meals. I still have lots of <a href="https://www.sidsseapalmcooking.com/2013/04/home-made-spaghetti-sauce.html">Spaghetti Sauce</a> in the freezer. It was one of my go-to, easy to get on the table fast meals. </p><p>But I won't be doing much of that anymore. While I'm fond of Spaghetti, it's really not something I want on a weekly basis, and in fact, I have about a year's supply of it in the freezer right now. </p><p>I'm in a new phase of my life now, and I thought I'd go ahead and share meals you can make for one or two people. </p><p>I love a little Cornish Game hen, and used to make them on a semi regular basis, until the day my husband told me that he really did not care for them. So I stopped buying them. </p><p>I think this is a perfect, semi indulgent meal for one person, and depending on the sides, enough leftovers to make another meal. </p><p>Or throw a couple more hens into the oven and have company over. If you feel like having company that is. </p><p>I personally love adding a touch of sweet to poultry of any sort and this recipe takes full advantage of that. I also got to use some of the <a href="https://www.sidsseapalmcooking.com/2021/01/mango-chutney-major-grey-style.html">Mango Chutney</a> I'd made and frozen a few months ago. However, it would be totally awesome with some bottled commercial Mango Chutney as well. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-fGqM3r8w-Yw/YQle3bAqZnI/AAAAAAAAg-0/NqaoOWlcTdgwENLBpwAvudBqzKyHLnjYwCLcBGAsYHQ/s2048/102_0311.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Cornish Game Hen with Chutney" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://1.bp.blogspot.com/-fGqM3r8w-Yw/YQle3bAqZnI/AAAAAAAAg-0/NqaoOWlcTdgwENLBpwAvudBqzKyHLnjYwCLcBGAsYHQ/w640-h480/102_0311.JPG" title="Cornish Game Hen with Chutney" width="640" /></a></div><br />I roasted the hen first, and then added the chutney to the breast area, and roasted it an additional 10 minutes or so at 400 degrees. Just long enough to caramelize the chutney a little and brown the chicken. <p></p><p>After it was cooked, I let it rest a good 20 minutes, and then cut it in half with my kitchen shears. I had some chicken gravy in a packet, I also added some more chutney to the gravy, and let it simmer a bit. While the chicken was resting, I made up the gravy and also baked a small <a href="https://www.sidsseapalmcooking.com/2021/03/yorkshire-pudding-wraps-for-multicooker.html">Yorkshire Pudding wrap</a>. <br /></p><p>I roasted some broccoli, while the Yorkshire pudding was baking and had an amazing dinner, perfect for one person. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-q99eGX3MhLc/YQlgbDt7rCI/AAAAAAAAg-8/N-7MHf0a4doUbxNzm8RLHXgDh-f31mODwCLcBGAsYHQ/s2048/102_0316.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Cornish Hen with Chutney" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://1.bp.blogspot.com/-q99eGX3MhLc/YQlgbDt7rCI/AAAAAAAAg-8/N-7MHf0a4doUbxNzm8RLHXgDh-f31mODwCLcBGAsYHQ/w640-h480/102_0316.JPG" title="Cornish Hen with Chutney" width="640" /></a></div><br /> I did still have the other half of the hen, so a couple days later, I added the meat, which I'd taken off the bone, to the leftover gravy, and added even more chutney. I enjoyed it served over some Basmati rice and steamed broccoli. <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-nKttZy0II1Y/YQlhO7ONw6I/AAAAAAAAg_E/8QFfqcUc7eQfhXCsNZwxOIW5CNf9NydEwCLcBGAsYHQ/s2048/IMG_20210731_183050_968.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Cornish Hen with Chutney and rice" border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://1.bp.blogspot.com/-nKttZy0II1Y/YQlhO7ONw6I/AAAAAAAAg_E/8QFfqcUc7eQfhXCsNZwxOIW5CNf9NydEwCLcBGAsYHQ/w640-h640/IMG_20210731_183050_968.jpg" title="Cornish Hen with Chutney and rice" width="640" /></a></div><br /><p><br /></p>
<!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"image":"https://i.imgur.com/BmGEaJi.jpg","name":"Cornish Game Hen with Chutney","prepTime":"PT10M","cookTime":"PT1H","totalTime":"PT1H30M","description":"This little Cornish Game Hen is a perfect size for one or two people. Adding Chutney to the hen as it roasts, adds a lovely fruity note.","yield":"1-2","author":{"@type":"Person","name":"Sid's Sea Palm Cooking -"},"video":null,"recipeIngredient":["1 Cornish Game Hen","1/4 cup Mango Chutney","Salt and Pepper to taste","1 packet dry chicken gravy mix, that makes 2 cups.","1/4 cup Mango Chutney"],"recipeInstructions":["Preheat oven to 350 degrees. Place chicken in a shallow pan with a rim. Salt and Pepper the outside and roast for 45 minutes or until a thermometer reaches 165 degrees and the juices run clear. Remove from oven, and spoon the 1/4 cup chutney over the breast, smoothing it out evenly. Turn the oven up to 400 degrees and place the chicken back in the oven. This allows the chutney to add the flavor and caramelize a little. If needed, you can add a little water to the pan. ","Remove from oven and let stand for about 15-20 minutes before carving or cutting it up. This ensures that the meat is moist and tender. And it's also easier to handle.","Serve with your choice of carbs and vegetable. ","Mix the gravy according to directions, and cook til thick. Add the 1/4 cup chutney and heat through.","Serve with the Cornish game hen."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmuid="oX4kCdXCTef93j8YyxxuxdY1doB2" data-ccmcardid="4628004791453" data-ccme="c2lkbXVua2hvbG1AZ21haWwuY29t" data-ccmcardnum="1"><div class="ccm-wrapper" id="recipe" style="border: 4px solid rgb(102, 114, 229);"><div class="ccm-image"><img src="https://i.imgur.com/BmGEaJi.jpg" draggable="false" alt="Cornish Game Hen with Chutney" title="Cornish Game Hen with Chutney"></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div><h3 class="ccm-name">Cornish Game Hen with Chutney</h3><div class="ccm-info"><span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span>1-2</span></span><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Sid's Sea Palm Cooking -</span></span></div></div><div class="ccm-time"><span class="ccm-time-child">Prep time: 10 Min</span><span class="ccm-time-child">Cook time: 1 Hour</span><span class="ccm-time-child">inactive time: 20 Min</span><span class="ccm-time-child">Total time: 1 H & 30 M</span></div><div class="ccm-summary">This little Cornish Game Hen is a perfect size for one or two people. Adding Chutney to the hen as it roasts, adds a lovely fruity note.</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><div class="ccm-section-title">Roast Hen</div><ul class="ccm-section-items"><li>1 Cornish Game Hen</li><li>1/4 cup Mango Chutney</li><li>Salt and Pepper to taste</li></ul></div><div class="ccm-section"><div class="ccm-section-title">Gravy</div><ul class="ccm-section-items"><li>1 packet dry chicken gravy mix, that makes 2 cups.</li><li>1/4 cup Mango Chutney</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Preheat oven to 350 degrees. Place chicken in a shallow pan with a rim. Salt and Pepper the outside and roast for 45 minutes or until a thermometer reaches 165 degrees and the juices run clear. Remove from oven, and spoon the 1/4 cup chutney over the breast, smoothing it out evenly. Turn the oven up to 400 degrees and place the chicken back in the oven. This allows the chutney to add the flavor and caramelize a little. If needed, you can add a little water to the pan. </li><li>Remove from oven and let stand for about 15-20 minutes before carving or cutting it up. This ensures that the meat is moist and tender. And it's also easier to handle.</li><li>Serve with your choice of carbs and vegetable. </li></ol></div><div class="ccm-section"><div class="ccm-section-title">Gravy</div><ol class="ccm-section-items"><li>Mix the gravy according to directions, and cook til thick. Add the 1/4 cup chutney and heat through.</li><li>Serve with the Cornish game hen.</li></ol></div></div><div class="ccm-nut-notes"><p>Estimate only</p></div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/sidsseapalmcooking" target="_blank">@sidsseapalmcooking</a> on instagram and hashtag it #Sidsseapalmcooking</div></div></div></div></div><style class='ccm-card-styles'>.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{color: #4193f0;}.ccm-wrapper{color: #000;max-width: 620px;position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px !important;font-weight: 700 !important;letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 14px;margin-bottom: 20px;text-transform: capitalize;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin: 0 !important;padding: 0 !important;max-width: 100%;}.ccm-btns-wrapper{position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0 !important;outline: 0 !important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700;font-size: 16px;margin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{padding: 15px 0;border-top: 1px solid #ccc;}.ccm-posturl a{font-size: 13px;}.ccm-notes{line-height: 1.7;}.ccm-notes-inner{padding-top: 10px;}.ccm-notes p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section>br,.ccm-time br{display: none;}.ccm-time{text-transform: uppercase;font-size: 12px;text-align: center;background: #fff;padding: 10px 0;margin-bottom: 20px;}.ccm-time-child{padding: 10px;display: inline-block;white-space: nowrap;}.ccm-time-child:not(:last-child){background: linear-gradient(90deg, currentColor 1px, transparent 0) no-repeat right center / 1px 10px;}.ccm-summary{text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic;}.ccm-instagram-credit{background: #6E3B5C;padding: 20px 15px;margin: 0 -20px;color: #fff;display: -webkit-box;display: flex;-webkit-box-align: center;align-items: center;}.ccm-instagram-credit:last-child{border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;}.ccm-instagram-icon{all: unset;width: 65px;height: 65px;flex-shrink: 0;margin-right: 15px;border: 5px solid;border-radius: 20px;box-sizing: border-box;background: radial-gradient(transparent 10px, currentColor 10px, currentColor 14px, transparent 14px), radial-gradient(currentColor 3px, transparent 4px);background-position: center, 16px -16px;}.ccm-instagram-credit h5{font-size: 24px !important;line-height: 1 !important;margin: 0 0 12px !important;}.ccm-instagram-credit a{color: inherit !important;}[data-ccmcardnum='1'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum='1'] .ccm-image{text-align:center;height:300px;margin:-20px!important;overflow:hidden;border-bottom:3px solid #6672E5;}[data-ccmcardnum='1'] .ccm-image img{width:100%;height:100%;min-height:100%;-o-object-fit:cover;object-fit:cover;-o-object-position:50% 50%;object-position:50% 50%;border-top-left-radius:10px;border-top-right-radius:10px;}[data-ccmcardnum='1'] .ccm-btns-wrapper{text-align:center;}[data-ccmcardnum='1'] #ccm-printbutton{border-radius:25px;width:120px;height:40px;font-weight:700;text-transform:uppercase;background:#6672E5;}[data-ccmcardnum='1'] .ccm-print-options{right:calc(50% - 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