tag:blogger.com,1999:blog-21610126384272968832024-02-06T22:32:16.186-08:00mooncakeAmy Evanshttp://www.blogger.com/profile/08699567982205474854noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-2161012638427296883.post-39486246195006263522014-08-08T04:25:00.005-07:002014-08-10T16:49:38.025-07:00Bittersweet Chocolate Sorbet<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGuiCkpUSJmO6CAR7IcwHygPoAsrWdzi8PHWqQ_-Z1krZATbw3ddbXXq-jxYNLgS5O9VFp3atLQ0kYSAKgyK1nkt0CRks3APSeBDq76rtg6KQ8QWDN472Y0v4VJWjksWZhYLKRdSNsrbcX/s1600/choc+ice+cream.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGuiCkpUSJmO6CAR7IcwHygPoAsrWdzi8PHWqQ_-Z1krZATbw3ddbXXq-jxYNLgS5O9VFp3atLQ0kYSAKgyK1nkt0CRks3APSeBDq76rtg6KQ8QWDN472Y0v4VJWjksWZhYLKRdSNsrbcX/s1600/choc+ice+cream.jpg" height="510" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">When I was much younger, I backpacked through Europe for a few months. I had no itinerary and was as free as the wind. Ah, those were the days! I remember making a quick decision to go to Belgium for their renowned chocolates. My taste buds were jolted! This was the best chocolate I've ever had. Rich and creamy and tasting so fresh. Even the cheap supermarket Belgium chocolate bars were far better than anything I tasted back in the United States. I loaded my backpack with about a dozen Belgium chocolate bars to bring back to the US. I wanted all my friends to share in this amazing experience. Unfortunately, I don't think any bar made it on my plane ride back. But I always consider Belgium chocolate as the best you can buy.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Recently a friend who works at the United Nations told me of his office mates returning from trips to Russia with loads of dark bittersweet chocolates. He scoffed at Belgium chocolate and said they were too creamy and milky. I was interested and had to try some...</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Coincidentally, I live by a small Russian deli and I rarely go inside this place. In New York City, there are hidden surprises in small stores nestled between blocks filled with nail salons and bodegas. </span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">New York is like that and you never know what you will find in one of these stores. I bought a huge bar of chocolate for just $5. Now, that is a NY deal. I couldn't read the packaging as it was all in Russian, but that luscious picture of dark chocolate on the cover told me all I had to know. The chocolate flavor was quite good and it was a nice d</span>eep dark color, though not quite as sweet as other chocolates. The cocoa content was a nice high 72%. Not bad at all. They say the higher cocoa content has more antioxidants. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I couldn't eat the whole bar so I thought making a bittersweet chocolate sorbet. Here are some of the few ingredients for the sorbet. Try shopping for high quality cocoa such as Ghirardelli.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeT099-h5GlfrCqaIgqIwyE-8aqv-Yvp1WWfFrUBsjTOOBuSgkrBJHUXru_FWXDltzmVSyP1o2moGmUXV7NrGokXc7DFO_ASMgqfeZ3jclJAmvYPmBOoi97cjWa5Cq-WYmp-KkV9_uNWue/s1600/black+and+white.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeT099-h5GlfrCqaIgqIwyE-8aqv-Yvp1WWfFrUBsjTOOBuSgkrBJHUXru_FWXDltzmVSyP1o2moGmUXV7NrGokXc7DFO_ASMgqfeZ3jclJAmvYPmBOoi97cjWa5Cq-WYmp-KkV9_uNWue/s1600/black+and+white.jpg" height="360" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Here is the sorbet after churning in an ice cream maker. Notice how it starts to form big chunks of sorbet. If the sorbet is still runny after churning for the recommended amount of time (for me it is about 25 minutes), you may need to either chill the mixture more or freeze the ice cream bucket for a longer period of time.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Enjoy in bowls or in cones! We had it both ways at my house last night.</span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Bittersweet Chocolate Sorbet</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">(Adapted from David Lebovitz's Perfect Scoop)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">2 1/4 cup water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1 cup sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup unsweetened Dutch process cocoa powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Pinch of Salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 ounces bittersweet chocolate (72% cocoa, preferably)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon vanilla extract</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">1. Place the bittersweet chocolate into a food processor and chop fine.</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">2. In a large saucepan, combine the 1-1/2 cup water, sugar, cocoa and salt. Bring to a boil and whisk frequently. Continue boiling for 45 seconds and continue whisking.</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">3. </span>Remove from the heat and add chocolate until it is melted.</span> <span style="font-family: Arial, Helvetica, sans-serif;">Stir in the vanilla extract and remaining 3/4 cup of water. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">4. Transfer to a blender and blend for 15 seconds. I use the "liquefy" setting on my blender. This adds a bit of air into the mixture and makes the sorbet extra creamy.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">5. Chill mixture thoroughly. Transfer to the ice cream maker and whisk the mixture while pouring into the machine. Freeze according the ice cream maker's instructions. </span><br />
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<br />Amy Evanshttp://www.blogger.com/profile/08699567982205474854noreply@blogger.com0tag:blogger.com,1999:blog-2161012638427296883.post-76669518020582710742014-08-02T13:15:00.000-07:002014-08-02T13:48:00.992-07:00Rustic Apple Tart<span style="font-family: Arial, Helvetica, sans-serif;">Today at the local farmer's market, we saw the first signs of apples. I know it is still summer, but I am a bit tired of the humidity. I guess my wish was granted, because today felt like a Fall day. With the cooler weather, I felt like baking and I remember a great rustic apple tart that I made a few times. You can just shape the dough anyway you want and it still looks great. You can even make it a square or rectangle. It is much easier than an apple pie and oh so impressive and delicious. You can also swap apples for other firm fruit such as peaches or pears, or even have a mixture of different fruits. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This tart will remind you of the Tarte Tatine dessert at French restaurants, and with most french recipes, it has loads of butter. The tart will impress any dinner guests, but even if you are baking just for your family, this tart will up the ante on your meal. It is much easier than making an apple pie. You don't even need to chill the dough and you are only rolling out one single crust.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ1L287HnlN-ldzBDC3CkYnj5BGn_6qdi4nECSEh5a_1XMQMDJxIMlT7F09wIj__hgq6lzNsw3_XdU4QAC-G6tJJx5Ra2cGKOHOTfZ00MtKeeaaTSduxa-Tth5btuee8iKuWAa5STFd34B/s1600/pie+hero.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ1L287HnlN-ldzBDC3CkYnj5BGn_6qdi4nECSEh5a_1XMQMDJxIMlT7F09wIj__hgq6lzNsw3_XdU4QAC-G6tJJx5Ra2cGKOHOTfZ00MtKeeaaTSduxa-Tth5btuee8iKuWAa5STFd34B/s1600/pie+hero.jpg" height="360" width="640" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">I used a mixture of gala and </span><span style="font-family: Arial, Helvetica, sans-serif;">Granny Smith apples. You can also use Golden Delicious or any firm fruit.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgV0lSoc7K6ysbUb6AbE86Ne43wDPSgy17_sh-Ve17svoWKF3trWo7x62e3WJAo_3_7haITHJ_tlr5EM9Eh2CmLdkXfB0l8KykMBW6El-tAolV2nyVkuFku6VduYLkJH7OuZLOsxA1Xjxf/s1600/apples.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgV0lSoc7K6ysbUb6AbE86Ne43wDPSgy17_sh-Ve17svoWKF3trWo7x62e3WJAo_3_7haITHJ_tlr5EM9Eh2CmLdkXfB0l8KykMBW6El-tAolV2nyVkuFku6VduYLkJH7OuZLOsxA1Xjxf/s1600/apples.jpg" height="360" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The dough easily comes together in a food processor. I used a mini-prep processor from my days in a small NYC studio apartment, and all the ingredients just fit.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV51abDAlNhOi5I6-Kmh6DY6Z7UOLgODBiIeRmbWXoyf_k7rRErVDd_rL2ltFDjMlByDC7nSmKQIDTVx5h_UCZ0NjcDlQhNTeeZaxlsezxSQzMIGwC7zDN_fqOj9CC-G7RH_sP1-9lmmi7/s1600/pie+dough+ball.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV51abDAlNhOi5I6-Kmh6DY6Z7UOLgODBiIeRmbWXoyf_k7rRErVDd_rL2ltFDjMlByDC7nSmKQIDTVx5h_UCZ0NjcDlQhNTeeZaxlsezxSQzMIGwC7zDN_fqOj9CC-G7RH_sP1-9lmmi7/s1600/pie+dough+ball.jpg" height="360" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Roll out the dough into a circle and you don't need to be precise. Remember, this is a 'rustic' tart. We will be folding over the edges later.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY1nyPNR1qtizsHOrNm2RGW5Kl93_43BQseGW2Pr3lhoB4X3DKHCaht4J08ig_vTV8i8TyPNwo1fqgCiAdkwmNVePfhj0IKVz73nEqtf3ce49J6eiAzikhiaxgbPW7fAB2cN66y1oaky92/s1600/roll+out.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY1nyPNR1qtizsHOrNm2RGW5Kl93_43BQseGW2Pr3lhoB4X3DKHCaht4J08ig_vTV8i8TyPNwo1fqgCiAdkwmNVePfhj0IKVz73nEqtf3ce49J6eiAzikhiaxgbPW7fAB2cN66y1oaky92/s1600/roll+out.jpg" height="360" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Start adding the apples at the outer circle. Imagine if there were three concentric circles, you are starting with the outermost circle. I like to choose apple slices that are similar in size and have the nice pointy edges. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw_gx0EfNmOgvhLNur4qa9D7ful6SYmn0_uGTGejny3XtOxHwfSLOsnkjuXwPtDXVZQGzo0vJsZLOHDhhBLN2yp9j2zNEhhNFyyUO4qDnlydjLHSi76gg5hHcRKnu47zjmAoszcfOvonZA/s1600/apple+arrange.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw_gx0EfNmOgvhLNur4qa9D7ful6SYmn0_uGTGejny3XtOxHwfSLOsnkjuXwPtDXVZQGzo0vJsZLOHDhhBLN2yp9j2zNEhhNFyyUO4qDnlydjLHSi76gg5hHcRKnu47zjmAoszcfOvonZA/s1600/apple+arrange.jpg" height="360" width="640" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br />Now the apple design is done. You just need to brush with butter and sprinkle the sugar and cinnamon mixture. Pretty easy, right?</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Here is the finished tart! </span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Rustic Apple Tart</span></b><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1-1/2 cup plus 1 tablesppon all-purpose flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Pinch of salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1-1/2 sticks (6 ounces) of cold unsalted butter, cut into 1/2 inch cubes, plus 2 tablespoons melted</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup ice water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3-1/2 tablespoons sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 large apples - peeled, cored and cut into 1/4 inch thick slices</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon ground cinnamon</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Directions:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1. In a food processor, pulse 1-1/2 cup flour with the salt. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water into the mixture and process until mixture is just the size of peas, about 5 seconds. Transfer dough to a lightly floured work surface and knead 2 or 3 times, until it comes together. Pat the dough into a disk. On a lightly floured work surface, roll out the dough into a 16 or 17 inch round, about 1/4 inch thick.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">2. Line a large unrimmed baking sheet with parchment paper. Roll the dough around the rolling pin and unroll it onto the prepared baking sheet. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Note: I used a rimmed baking sheet and it turned out fine.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">3. In small bowl, combine the 2 tablespoons of the sugar with the remaining 1 tablespoon of flour and sprinkle over the dough. Arrange the apple slices on top in overlapping concentric circles within 3 inches of the edge. Fold the dough over the apples in a free-form fashion. Brush the apples with melted butter. Combine the remaining 1-1/2 tablespoon of sugar with 1/4 teaspoon cinnamon. Sprinkle over crust and apples.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">4. Refrigerate the tart until slightly chilled, about 10 minutes.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">5. Preheat oven to 400 degrees. Bake the tart in the center of the oven for 45 minutes or until the apples are tender and tart is a golden brown. Remove and slide the parchment carefully onto a cooling rack.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">If you make the tart ahead, it can be stored overnight at room temperature. Reheat at 325 degree oven before serving. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The original re<span style="font-family: Arial, Helvetica, sans-serif;">cipe source is Food and Wine, with contributions by Jacques Pepin and Grace Parisi. I made a few modifications and instead of brushing melted apricot preserves after baking, I added cinnamon to the sugar and sprinkled on top prior to baking. I also noticed my tart was ready at 45 minutes instead of the 1 hour noted in the original recipe.</span> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Amy Evanshttp://www.blogger.com/profile/08699567982205474854noreply@blogger.com0tag:blogger.com,1999:blog-2161012638427296883.post-11037827420667953172014-07-22T04:12:00.005-07:002014-08-09T17:45:05.490-07:00Sweet Asian Pickles<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Do you know those tangy and sweet pickled vegetables served at Asian restaurants? This recipe is so easy (only 3 ingredients) and explodes with a tangy sweet punch of flavor. My kids love sweet pickles from the pickle guy at the farmer's market. And, I love those Asian pickled vegetables served as sides in restaurants. Truthfully, I can eat a whole bowl of those delicious crunchy pickles. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">We bought these lovely Kirby cucumbers at the farmer's market, which do not have seeds. If you cannot find Kirby, you can use Persian cucumbers which don't have too many seeds. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Slice the pickles and sweat the pickles in a bowl to draw out the cucumber's liquid. Just sprinkle a bit of salt, massage into cucumbers, and let it sit for 10 minutes or so.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">After sweating the pickles, you will see liquid form at the bottom of the bowl. The pickles also shrink a bit in size and look less firm.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJKF15mpBU4oL9jxw2x2JGcnM8XEnhn4NG8KMW61dNtAk-qxCSHQHQJ3M1V_3qPpANEBJW6r0gcsaXRuzz30bxsMmK0lQwRxCvDOCDvXm98DuGjD1-LVNx3Q1hvHIlDCvRI-EXz_1f7hgK/s1600/salt+water.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJKF15mpBU4oL9jxw2x2JGcnM8XEnhn4NG8KMW61dNtAk-qxCSHQHQJ3M1V_3qPpANEBJW6r0gcsaXRuzz30bxsMmK0lQwRxCvDOCDvXm98DuGjD1-LVNx3Q1hvHIlDCvRI-EXz_1f7hgK/s1600/salt+water.jpg" height="360" width="640" /></a><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span></span></span><span style="font-size: small;"></span><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">I packed my pickles in old jam jars, which is great for recycling. When not used as pickle jars, these jars are great as extra glassware for serving drinks. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">I decided to pickle some carrots and string beans, too. The options are really limitless.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip2ag3rFfvbH3h4xpJ4TxezxQpn3JVHOUNobuesNv5wEgC02qYwZ4Qe_3Ox3iXctL_j_swYWPSgUN6OeuHvN5lhSzg2WFihzPjwy2336KI0SpKSrZLkRluhqDBUz3nEVK6E2-VWg8Qjdz-/s1600/beans+and+carrots.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip2ag3rFfvbH3h4xpJ4TxezxQpn3JVHOUNobuesNv5wEgC02qYwZ4Qe_3Ox3iXctL_j_swYWPSgUN6OeuHvN5lhSzg2WFihzPjwy2336KI0SpKSrZLkRluhqDBUz3nEVK6E2-VWg8Qjdz-/s1600/beans+and+carrots.jpg" height="360" width="640" /></a></div>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"> After a day or two in the fridge, your pickles are ready to serve. This recipe passed the Kid-O-Meter with flying colors. Great way for everyone to eat more veggies! They are handy to have in the fridge for adding to salads, for a snack or to compliment an entree. We recently packed these pickles to eat at the beach as a healthy snack.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">I reviewed a few online recipes and was drawn to the simplicity of the recipe from the "Mummy, I Can Cook" blog, but adapted by reducing the sugar. </span></span></span></span></span></span><br />
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<b><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Sweet Asian Pickles</span></span></b><br />
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Vegetables - I used 6 kirby cucumbers, 1 carrot and a few string beans</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup granulated sugar</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup rice wine vinegar</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">2 teaspons of kosher salt</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1. Combine and stir the sugar and vinegar in a small saucepan and simmer on low heat, until the sugar is dissolved. Set aside to cool.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">2. Slice the cucumbers and sprinkle with the salt. Massage the salt into the cucumbers to sweat. Let the cucumbers sit for about 10 minutes. You will see the cucumber juices form at the bottom of the bowl.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">2. Rinse the cucumbers to remove the salt. You may want to taste a cucumber at this point to ensure you have rinsed off all the salt.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">3. Pack the pickles and veggies into jars with a tight lid. I used old jam jars. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">4. Pour the sugar and vinegar mixture over vegetables to cover. Seal jars tightly and place in refridgerator for at least 12 hours before serving. The taste of the pickles evolves as they sit in the brine. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">I prefer my pickles to sit in the brine for 2 days to get a really nice strong flavor. Hmm, what can I pickle next?</span></span><br />
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<br />Amy Evanshttp://www.blogger.com/profile/08699567982205474854noreply@blogger.com0tag:blogger.com,1999:blog-2161012638427296883.post-10795495355164283082014-07-20T05:57:00.001-07:002014-08-01T14:08:38.296-07:00Blueberry Sherbet<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">I'm cooking like crazy with berries lately. Summer is here and my kids gobble up all the berries in the house. This blueberry sherbert reminds me of that great tangy orange sherbert flavor, but with fresh blueberries.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">I tried a few recipes and this one from Brown Eyed Baker got the winning vote in my household.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span></span><b><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span></span></b><br />
<b><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Blueberry Sherbert</span></span></b><br />
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">3 cups of blueberries </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup of granulated sugar</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup of buttermilk</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Zest from 1 lemon</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon vanilla extract </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span></span>
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1. Puree blueberries and sugar in a blender until smooth. Pour through a fine sieve to remove the bits of solids. I strained twice to get as much solids removed. Discard solids.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">2. Stir in buttermilk, lemon zest and vanilla extract.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">3. Churn in a well chilled ice cream maker. I found that my ice cream maker is best chilled at least 2 days in the freezer. Transfer to an air tight container and freeze until sherbert is firm.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span></span>Amy Evanshttp://www.blogger.com/profile/08699567982205474854noreply@blogger.com0tag:blogger.com,1999:blog-2161012638427296883.post-68132860759202177282014-07-19T18:40:00.001-07:002014-08-10T15:31:43.156-07:00Sweet Corn Risotto<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Besides the abundance of summer fruits, I just love the fresh corn available this time of the year. My family grew up only buying corn from supermarkets where the corn may have been sitting for who knows how long. I'm lucky to live near farmer's markets where we can get corn that may have been picked the same day.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Corn is one of those comfort foods. It's just so good when it is the season, which is right now during the summer months. I went looking for a corn risotto dish and came upon this recipe from Food52 website and Sunshine Sweet Corn (I've made some minor tweaks to the recipe and included below). I really liked the idea of using the corn cobs for the homemade stock for that extra rich corn flavor. If you don't usually make homemade stock, don't get alarmed. This recipe is really simple. </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span></span><br />
<b><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Sweet Corn Risotto</span></span></b><br />
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Corn Stock:</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">6 cobs of sweet corn, raggedly stripped of kernels</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">6 cups of water</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon kosher salt</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">4 cloves garlic, peeled and lightly smashed </span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1. Add water to a 4-quart pot with a lid. Add salt, smashed garlic and corn cobs.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">2. Bring water to boil and cover. Simmer at low heat for 60 minutes.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">3. Discard garlic pieces. Using tongs, hold each corn cob by the end and using the edge of a spoon or knife, scrape each cob for juices. Discard cobs and do not strain the liquid. Add the 1 cup of chicken stock. Keep the stock at a simmer for making the risotto. You want the stock hot when you add it to the risotto.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Corn Risotto:</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Tbl Olive Oil</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Tbl butter</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup shallots</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">3 cloves garlic, minced</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">3 sprigs of fresh thyme leaves, finely chopped</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup arborio rice</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup white wine</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">7 cups of broth, simmering in separate pot</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup grated Parmesan Reggiano cheese</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1-1/2 cup reserved uncooked corn kernels (you will have extra corn kernels for another use)</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">3 Tbl butter, cold and chopped into cubes</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"> 1. Heat the olive oil and 1 tablespoon butter in a saucepan or pot on medium heat. Add shallots and cook until they start to turn brown, stirring occasionally. Add garlic and thyme, and stir to combine. Cook for 1 minute.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">2. Add risotto to the pan and stir to coat each kernel with the butter/oil mixture. Stir and cook for 2-3 minutes until rice absorbs all the fat.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">3. Add the white wine and stir to deglaze the pan. Simmer until rice absorbs all the wine. About 2-3 minutes.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">4. Add 1/2 cup ladle of simmering corn broth to the rice mixture. Stir constantly as the broth is absorbed by the rice. The heat should be at a level which creates a slow simmering like bubbling oatmeal. Repeat ladeling and stirring until rice is al dente, with a small chew to it. It should take about 20-30 minutes. Rice should look creamy. </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">5. When rice is done, turn off heat. Add cold butter and stir quickly. Add parmesan cheese and uncooked corn kernals. Stir to combine. Cover the pot and let stand for 5 minutes before serving.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span></span>Amy Evanshttp://www.blogger.com/profile/08699567982205474854noreply@blogger.com0tag:blogger.com,1999:blog-2161012638427296883.post-7044977194809620462014-07-17T11:58:00.000-07:002014-08-16T10:24:51.019-07:00Summer Strawberry Sherbert<style>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Every weekend we hit the local
farmer's market and now is the height of the summer berry season. The rest of the year the strawberries just don't taste the same and are often shipped from greenhouses in California all the way to New York. Well, I'm trying to enjoy the most of the berry season as the summer is winding its way down. This is one fruit my kids will just eat, and eat and eat. I love it! </span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Our ice cream maker has been getting a bit of a
workout with the hot summer weather. I've been making a lot of fruit
sorbets. Making a frozen dessert keeps the berries around a bit longer than just gobbling them all up right from the basket. Strawberries and cream kept on calling me, but summer season begs for a
slightly lighter alternative. I looked
at several strawberry sorbet recipes and adjusted it a bit to make this strawberry
sherbet. I was inspired by David Lebowitz's Perfect Scoop cookbook and
the Tasty Kitchen blog. The strawberry flavor is intense and cannot
compare to any store bought strawberry ice cream. My kids are brutally honest
taste testers and this one got a high-five!</span></span></div>
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<span style="font-size: large;"><b><span style="font-family: Arial;">Summer
Strawberry Sherbert</span></b></span></div>
<span style="font-size: small;">
</span><br />
<span style="font-size: small;">
</span><br />
<span style="font-size: small;"><span style="font-family: Arial;">Ingredients:<br /><br />1 lb. Strawberries, washed and hulled<br /><br />3/4 cup granulated sugar<br /><br />1 teaspoon lemon juice<br /><br />1-1/2 cups whole milk<br /><br />1. Slice the strawberries and toss with the sugar. Cover ad let sit for 1 hour so that the strawberries let out their natural juices.<br /><br />2. Place the strawberries into a blender. Blend until smooth.<br /><br />3. Strain the strawberry seeds through a fine mesh strainer. You may need to press the pulp and seeds with the backside of a wooden spoon to get all the juices. <br /><br />4. Add the lemon juice and milk. Stir to combine and chill thoroughly, preferably overnight.<br /><br />Freeze according to the ice cream maker directions. Note: I find my ice cream maker must be well chilled at least 24-36 hours in advance.</span></span>Amy Evanshttp://www.blogger.com/profile/08699567982205474854noreply@blogger.com0tag:blogger.com,1999:blog-2161012638427296883.post-30082275351645922742014-07-16T04:41:00.000-07:002014-08-01T14:09:49.290-07:00Isreali Couscous Salad with Apples, Cranberries and Almonds<span style="font-family: Arial,Helvetica,sans-serif;">The days are hot and humid here in New York City. I was looking for a light salad that would seem healthy and not just another green salad. I've been exploring lots of grain salads lately and came across this salad from the Food Network (courtesy of Giada De Laurentiis). My kids love to nibble on the tiny couscous balls.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">I made some slight modifications while making the recipe. I pealed the apples, because the skin seemed a bit waxy and I also mixed whole wheat and plain couscous. Be careful of toasting the almonds in the oven. They get brown really quickly! I was a bit hesitant using maple syrup in a salad dressing, but it really works to bring out the sweetness in the apple. This salad is sweet, crunchy and tangy with the green apples. Does that hit all those flavor profiles they talk about in those cooking shows?</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><b><span style="font-size: small;">Isreali
Couscous with Apples, Cranberries and Herbs</span><br />
</b>Adapted from Food Network,
Giada De Laurentiis</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">
</span><span style="font-size: x-small;">
</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Ingredients</span></span></div>
<br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Couscous:</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2
tablespoons olive oil</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2 cups
Israeli couscous (or barley or orzo)</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">4 cups
low-sodium chicken broth or vegetable broth</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1/4
cup chopped fresh flat-leaf parsley</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 tablespoons chopped fresh rosemary leaves</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1
teaspoon chopped fresh thyme leaves</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1
medium green apple, peeled and diced</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 cup
dried cranberries</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1/2
cup slivered almonds, toasted, see Cook's Note</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">
</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Vinaigrette:</span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1/4
cup apple cider vinegar</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">3
tablespoons maple syrup</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1/2
teaspoon kosher salt</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1/2
teaspoon freshly ground black pepper</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1/4
cup olive oil</span></span><br />
<br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Directions:</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">For
the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add
the couscous and cook, stirring occasionally until slightly browned and aromatic,
about 3 to 5 minutes. Add the broth and bring to a boil. Simmer for 10
to12 minutes or until the liquid has evaporated. Transfer the cooked couscous
to a large bowl and set aside to cool. If the couscous seems a bit wet, you can spread it out on a parchment lined baking tray to dry out. Add the parsley, rosemary, thyme, apple,
dried cranberries, and almonds.</span></span></div>
<br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">For
the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and
pepper. Whisk in the olive oil until smooth. Pour half the vinaigrette over the
couscous and toss to coat evenly. Taste before pouring the rest.</span></span></div>
<br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #151515; font-size: small;">Cook's Note: To toast the almonds, preheat the oven to 350
degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 8
to 10 minutes or until golden brown. Cool completely before using.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #151515; font-size: small;">I hope you enjoy this salad! </span></span></div>
<br />Amy Evanshttp://www.blogger.com/profile/08699567982205474854noreply@blogger.com1