tag:blogger.com,1999:blog-38112340856730881322024-03-06T00:08:40.126-05:00ALL THINGS LOCAL AmagansettFood made from local farms and local watersJuliehttp://www.blogger.com/profile/01025723980944997316noreply@blogger.comBlogger131125tag:blogger.com,1999:blog-3811234085673088132.post-42228548257702538512013-07-31T22:17:00.001-04:002013-07-31T22:27:05.194-04:00Penne with Mecox Bay Dairy Bacon, Balsam Farms Corn, Amber Waves Cherry
Tomatoes and Caramelized Onions<div><a href="http://instagram.com/p/cc5rkxLZP1/"><img src="http://distilleryimage9.ak.instagram.com/ec478d96fa4611e280f522000a9e17fb_5.jpg"></a><br>(<a href="http://instagram.com/p/cc5rkxLZP1/">see full image</a>)</div><div><br><br></div>Juliehttp://www.blogger.com/profile/01025723980944997316noreply@blogger.com0tag:blogger.com,1999:blog-3811234085673088132.post-36487657668645642272013-06-28T12:56:00.004-04:002013-06-28T12:56:55.430-04:00Shaved Fennel and Parmesan Salad<div style="color: #000090; font-family: 'Palatino Linotype', 'Book Antiqua', Palatino, 'Times New Roman', Times, serif; font-size: 15.555556297302246px;">
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<span style="font-family: Palatino Linotype, Book Antiqua, Palatino, Times New Roman, Times, serif;">INGREDIENTS</span><br />
<span style="font-family: Palatino Linotype, Book Antiqua, Palatino, Times New Roman, Times, serif;">3 tablespoons of olive oil</span><br />
<span style="font-family: Palatino Linotype, Book Antiqua, Palatino, Times New Roman, Times, serif;">juice of one lemon </span><br />
<span style="font-family: Palatino Linotype, Book Antiqua, Palatino, Times New Roman, Times, serif;">4 bulbs fresh fennel</span><br />
<span style="font-family: Palatino Linotype, Book Antiqua, Palatino, Times New Roman, Times, serif;">3 scallions thinly sliced </span><br />
<span style="font-family: Palatino Linotype, Book Antiqua, Palatino, Times New Roman, Times, serif;">wedge of parmesan cheese</span><br />
<span style="font-family: Palatino Linotype, Book Antiqua, Palatino, Times New Roman, Times, serif;">fresh ground black pepper & salt (to taste) </span><br />
<span style="font-family: Palatino Linotype, Book Antiqua, Palatino, Times New Roman, Times, serif;"><br /></span>
<span style="font-family: Palatino Linotype, Book Antiqua, Palatino, Times New Roman, Times, serif;">PREPARATION</span><br />
<span style="font-family: Palatino Linotype, Book Antiqua, Palatino, Times New Roman, Times, serif;"><span style="background-color: white;"></span></span><br />
<span style="font-family: Palatino Linotype, Book Antiqua, Palatino, Times New Roman, Times, serif;">In a salad bowl, combine the lemon juice with the salt and pepper and whisk in the olive oil. Using a sharp knife or a mandoline, slice the fennel bulbs wafer-thin, cutting from the base to the tip to make fan-like slices. Place the fennel and scallions in the lemon vinaigrette and toss. Divide between 4 salad plates. Then, using a vegetable peeler, shave the Parmesan cheese into thin strips, sprinkle on each plate and serve.</span>Juliehttp://www.blogger.com/profile/01025723980944997316noreply@blogger.com0tag:blogger.com,1999:blog-3811234085673088132.post-25208317562067598062013-06-04T21:55:00.001-04:002013-06-04T22:08:01.115-04:00Bibimbap with Greens, Veggies and Eggs from Today's Harvest<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigUSbHJhlgcTyAQ3Cq9pSxBda9DtRkaRw7oKexs-swlMIPBKvcZbLzgMYUzmfiDYAlW4pbCZKrxUSoBCgrTDrTCvA-BmlM0NYdugUJGpi_f_3UgFSv5Xf4Pthyq0ghkkPv8J0frjCtxPAj/s640/blogger-image--1193661797.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigUSbHJhlgcTyAQ3Cq9pSxBda9DtRkaRw7oKexs-swlMIPBKvcZbLzgMYUzmfiDYAlW4pbCZKrxUSoBCgrTDrTCvA-BmlM0NYdugUJGpi_f_3UgFSv5Xf4Pthyq0ghkkPv8J0frjCtxPAj/s400/blogger-image--1193661797.jpg" width="400" /></a></div>
Juliehttp://www.blogger.com/profile/01025723980944997316noreply@blogger.com0tag:blogger.com,1999:blog-3811234085673088132.post-32037751983789840432013-06-03T22:07:00.000-04:002013-06-03T22:07:23.163-04:00Pan Fried Local Blowfish Tails with Local Asparagus and Lazy Point Arugula<div class="separator" style="clear: both; text-align: center;">
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Juliehttp://www.blogger.com/profile/01025723980944997316noreply@blogger.com0tag:blogger.com,1999:blog-3811234085673088132.post-68183290952699697772013-03-19T13:43:00.002-04:002013-03-19T13:43:47.027-04:00Roasted Butternut Squash and Red Onion with Tahini and Za'atarLoving my new cookbook <a href="http://www.amazon.com/Jerusalem-A-Cookbook-Yotam-Ottolenghi/dp/1607743949">Jerusalem</a> by Yotam Ottolenghi and Sami Tamimi. So many great recipes to take advantage of local seasonal vegetables. Be sure and pick up a copy before the summer! <br />
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If you don't already have the book, here is a <a href="http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/10/ottolenghi-butternut-squash.html#ixzz2NRtCWMbv">link </a>to the recipe:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNtpn0-7Jel8pEw2l64nTSDKNLv_HIWELblMor5iuDX72XpqWFU8fIVjJJtEYIDQu2xyoXwcbJGB3nLNFFN_sy4JmseE0KbL5JbOV27gYvCVpiNDsvrg6hTjYJA0UxeQetVTmcAL7f8RDW/s640/blogger-image--547406147.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNtpn0-7Jel8pEw2l64nTSDKNLv_HIWELblMor5iuDX72XpqWFU8fIVjJJtEYIDQu2xyoXwcbJGB3nLNFFN_sy4JmseE0KbL5JbOV27gYvCVpiNDsvrg6hTjYJA0UxeQetVTmcAL7f8RDW/s640/blogger-image--547406147.jpg" /></a></div>
Juliehttp://www.blogger.com/profile/01025723980944997316noreply@blogger.com0tag:blogger.com,1999:blog-3811234085673088132.post-4590261980505639732012-05-01T21:38:00.001-04:002012-05-01T21:58:56.048-04:00Local Asparagus with Bucatini and RampsLocal asparagus are here! <br />
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Thanks Mario Batali for this simple pasta dish. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL3veWWRIXfl4Qiu7wRAECut7Uq14GR17PPcNOG1FKOiimZX3jVWEi9QT7av40Ug7ZJ1JdmXamr03ZN-fuw7bCwyKsRSgejfoqmqbc5gIUQCXbvpRs-FHzyNQ6AkGLT4DgIbBBEzwPCz71/s1600/photo-32.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL3veWWRIXfl4Qiu7wRAECut7Uq14GR17PPcNOG1FKOiimZX3jVWEi9QT7av40Ug7ZJ1JdmXamr03ZN-fuw7bCwyKsRSgejfoqmqbc5gIUQCXbvpRs-FHzyNQ6AkGLT4DgIbBBEzwPCz71/s320/photo-32.JPG" width="320" /></a></div>
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Thanks Dan, Chloe and Mae for planting the seeds 34 days ago. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZuZzQRVKwrVVHK-5F0hzCYflNq4N6P6MpuoMAm7Z4v7ZinHs40K_okNktSzjktdzzexcS4GoHCsmGgynoZoZXZ6ATb6Ri5wJCWnU4sfiAoSWrhMuROP22O3bTcT0VZhK2JMI48SuFCmtg/s640/blogger-image--1218106608.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZuZzQRVKwrVVHK-5F0hzCYflNq4N6P6MpuoMAm7Z4v7ZinHs40K_okNktSzjktdzzexcS4GoHCsmGgynoZoZXZ6ATb6Ri5wJCWnU4sfiAoSWrhMuROP22O3bTcT0VZhK2JMI48SuFCmtg/s400/blogger-image--1218106608.jpg" width="400" /></a></div>Juliehttp://www.blogger.com/profile/01025723980944997316noreply@blogger.com0tag:blogger.com,1999:blog-3811234085673088132.post-57085551954890718152012-04-26T22:24:00.000-04:002012-05-01T22:25:32.680-04:00Local Winter Kabocha Squash and Tofu in a Coconut Curry Sauce<div class="separator" style="clear: both; text-align: center;">
Served over sushi rice. Toasted coconut, bananas, lime, plain yogurt and cilantro accompany this dish.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiiZvho0G-k9xcii4YCI2gjXDaAlf-J7dpmNMCi8WuwYmp5DUGu-3-bcCQlBuLemqwAUWLBwVpEwHZzYhjcT7AuI22XdfPmx0A4o1fV5PP83B_bMPlEtumxRKlp5osggq0t6HiBuPO72I6/s1600/photo+(22).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiiZvho0G-k9xcii4YCI2gjXDaAlf-J7dpmNMCi8WuwYmp5DUGu-3-bcCQlBuLemqwAUWLBwVpEwHZzYhjcT7AuI22XdfPmx0A4o1fV5PP83B_bMPlEtumxRKlp5osggq0t6HiBuPO72I6/s400/photo+(22).JPG" width="400" /></a></div>
<br />Juliehttp://www.blogger.com/profile/01025723980944997316noreply@blogger.com0tag:blogger.com,1999:blog-3811234085673088132.post-51968556620731831992012-03-01T22:35:00.000-05:002012-05-01T22:35:58.846-04:00Local Winter Veggie BurgerBeets, carrots, and parsnips are added to this bean-based veggie burger with peas. Topped with fresh greenhouse greens.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqG-4m1bCzp1Z8f0BNovubjjUOX0Vj8epIxA_O7UlgbY_F1HSA71VoY3Gc0KHlWpuJMN-rTvOpZn7Tn-xP6MRuvq18z6-jKspwD8MoOc0svSIpqGCSfCKV0CMCGzGmtak5P-2HuSJdK7FP/s1600/photo+(23).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqG-4m1bCzp1Z8f0BNovubjjUOX0Vj8epIxA_O7UlgbY_F1HSA71VoY3Gc0KHlWpuJMN-rTvOpZn7Tn-xP6MRuvq18z6-jKspwD8MoOc0svSIpqGCSfCKV0CMCGzGmtak5P-2HuSJdK7FP/s320/photo+(23).JPG" width="240" /></a></div>
<br />Juliehttp://www.blogger.com/profile/01025723980944997316noreply@blogger.com0tag:blogger.com,1999:blog-3811234085673088132.post-56818937396234827022012-01-26T20:23:00.004-05:002012-01-26T20:29:11.469-05:00Today's Lunch - 2 Little Friends in my Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPUMYas4XZlrH6lGgU3GJkOoW_hAW-oJOtGQmOW8ewlkq9wCiIVSrTwJpBDk2sVH-Lot3QH1ceuHXDJLi0jngEt2Es_eWHEMNMJj6LAHysNWwnd-oEMH_LhDuFGh0-Y7y8_aKy9AidxlyY/s1600/photo+%25286%2529.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPUMYas4XZlrH6lGgU3GJkOoW_hAW-oJOtGQmOW8ewlkq9wCiIVSrTwJpBDk2sVH-Lot3QH1ceuHXDJLi0jngEt2Es_eWHEMNMJj6LAHysNWwnd-oEMH_LhDuFGh0-Y7y8_aKy9AidxlyY/s320/photo+%25286%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5702116452815686370" /></a>While eating a salad for lunch today, this guy crawled out of the leaves and up the side of my bowl! His friend slid down a leaf dressed with olive oil and balsamic vinegar. Nothing beats a fresh greenhouse salad!Juliehttp://www.blogger.com/profile/01025723980944997316noreply@blogger.com0tag:blogger.com,1999:blog-3811234085673088132.post-87734376118939806112012-01-20T10:47:00.007-05:002012-01-20T13:03:15.771-05:00Modernist Cuisine: Seared Frozen Rib Eye with Local Quail Hill Raw Beet Salad with Blue Cheese Crostini and Potato Onion Hash<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTI9kkLExAszMXtqgEU3MFB05OE8RiKZmXkNW0I5O1QxV-HB-xG9df1hb2d5KLHxRKrCpgF7dwsc0qBN5Zx7MApnWNo9seZI90x2bMRiu6CqTodJUUNCszV5IpRYF4rRMtajsWyei1Uanm/s1600/blogger-image-1255125197.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTI9kkLExAszMXtqgEU3MFB05OE8RiKZmXkNW0I5O1QxV-HB-xG9df1hb2d5KLHxRKrCpgF7dwsc0qBN5Zx7MApnWNo9seZI90x2bMRiu6CqTodJUUNCszV5IpRYF4rRMtajsWyei1Uanm/s320/blogger-image-1255125197.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5699776258196124178" /></a><br /><div>This steak was amazing and so easy to prepare - thanks to the technique shown in this <a href="http://www.nytimes.com/2012/01/18/dining/modernist-cuisine-adapted-to-home-entertaining.html?_r=1&emc=eta1">NY Times article</a> which tested recipes in the cookbook "Modernist Cuisine: The Art and Science of Cooking" by Nathan Myhrvold. I opted to use the blow torch method to sear it - just cause. <span class="Apple-style-span" style=" line-height: 18px; font-family:Arial, Helvetica, sans-serif;font-size:12px;"></span></div><div><br /></div><div class="separator" style="text-align: left;clear: both; "><br /></div>Juliehttp://www.blogger.com/profile/01025723980944997316noreply@blogger.com0tag:blogger.com,1999:blog-3811234085673088132.post-58831843797141888152012-01-15T14:21:00.000-05:002012-01-15T14:21:00.699-05:00Whole Wheat Pizza topped with Olive Oil, Parmesan, Roasted Shiitake Mushrooms, Lemon Dressed Quail Hill Arugula and Amber Waves Poached Egg<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifAi1a8w74msrTHo3ozEIECxwCTXfDvWsdm-ohWhAgh3C_InP_01udrfPjs8E6tk0cNJ2_lA4B0tK_gvio-T0QzJLN5d-uE0w7VQQRi6CzoqDw9UMz0zC_JgqK-lzq_U1azZIVJFZ5AHY2/s640/blogger-image--2143593240.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifAi1a8w74msrTHo3ozEIECxwCTXfDvWsdm-ohWhAgh3C_InP_01udrfPjs8E6tk0cNJ2_lA4B0tK_gvio-T0QzJLN5d-uE0w7VQQRi6CzoqDw9UMz0zC_JgqK-lzq_U1azZIVJFZ5AHY2/s640/blogger-image--2143593240.jpg" /></a></div>Juliehttp://www.blogger.com/profile/01025723980944997316noreply@blogger.com0tag:blogger.com,1999:blog-3811234085673088132.post-68103860613276309782012-01-13T14:09:00.000-05:002012-01-12T15:53:11.047-05:00Raw Quail Hill Beets and Carrots over Amber Waves Greens with Goat Cheese and Candied Walnuts<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbs8Y2DtTehSKaThJknw1qD_KTphp9ZbCI__my-MGp7524AarQ4MFoqnfI0VslMe1S1Kba6ctDP0Yj8c8LFwTXu35fuc5GsOS6Qvhiqz7O-4IJT98mNeHpj7DHMKG_seyDI9PQ3vhK7HIP/s640/blogger-image--2008526934.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbs8Y2DtTehSKaThJknw1qD_KTphp9ZbCI__my-MGp7524AarQ4MFoqnfI0VslMe1S1Kba6ctDP0Yj8c8LFwTXu35fuc5GsOS6Qvhiqz7O-4IJT98mNeHpj7DHMKG_seyDI9PQ3vhK7HIP/s640/blogger-image--2008526934.jpg" /></a></div>Juliehttp://www.blogger.com/profile/01025723980944997316noreply@blogger.com0tag:blogger.com,1999:blog-3811234085673088132.post-32707698315599956542012-01-12T14:03:00.000-05:002012-01-12T15:53:37.616-05:00Iacono Farm BBQ Chicken over Amber Waves Greens with a Quail Hill Chipotle Sweet Potato Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvvSCQRUDr5NK87TpARd20HFHP3cs53U1RuhVD6xSuNHmqSHy0PYwISA2o06Z2BLlyRo9ry7HfeC14N7Yd1wZH7TkWPP5RwZQiDWxuBPzXji0oOgZrbzKffkcKdbSeAOG6WlI5U71BnG-g/s640/blogger-image--923439961.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvvSCQRUDr5NK87TpARd20HFHP3cs53U1RuhVD6xSuNHmqSHy0PYwISA2o06Z2BLlyRo9ry7HfeC14N7Yd1wZH7TkWPP5RwZQiDWxuBPzXji0oOgZrbzKffkcKdbSeAOG6WlI5U71BnG-g/s640/blogger-image--923439961.jpg" /></a></div>Juliehttp://www.blogger.com/profile/01025723980944997316noreply@blogger.com0tag:blogger.com,1999:blog-3811234085673088132.post-89851707206195839732011-07-14T22:31:00.005-04:002011-07-14T23:43:53.290-04:00Tonight's Dinner - Grilled Just Caught (by my husband) Local Striped Bass<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy1JOZilNahqJbYDCzYMvNTbH-5_om_KG0mt5LXsM28aPyCcBiCBchI1H9jNiqNJovQcGRgP116JLO2iYtNeCyFjvltWQFoHM1jYEcvijBOwxt8epWeR9NE442LYebzmad_7z4N0LRjOrS/s1600/_MG_7693Early+summer+2011.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 283px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy1JOZilNahqJbYDCzYMvNTbH-5_om_KG0mt5LXsM28aPyCcBiCBchI1H9jNiqNJovQcGRgP116JLO2iYtNeCyFjvltWQFoHM1jYEcvijBOwxt8epWeR9NE442LYebzmad_7z4N0LRjOrS/s320/_MG_7693Early+summer+2011.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5629410362506938498" /></a><br />Thanks Dan for a fresh local striped bass!<br /><br />Score fish (make small incisions along the fish) and stuff with garlic, lemon and fresh herbs. Fill cavity with the same and / or also stuff with sliced fennel. Toss in fish grill basket and grill (at about 425) for about 12 minutes per side.<br /><br />Enjoy!Juliehttp://www.blogger.com/profile/01025723980944997316noreply@blogger.com0tag:blogger.com,1999:blog-3811234085673088132.post-73704350399373060722011-07-11T21:50:00.007-04:002011-07-13T10:51:58.150-04:00Tonight's Side Dish - Grilled Local Summer Squash and Zucchini with Fresh Mozzarella and Basil<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPvr3tnBRfH0NAoldwLX84yz4Sm1G8B-HO2gR4LvjvnCPl4Gz-7yH2oRFyCxUzgpA_r5BzdhIBRuh6S4DVRYTwVRp5KNpChTHsMJ39DskP4B3sui3Hfx5IlzDuVQOKoYthlwK-sfFXXIob/s1600/_MG_7799Early+summer+2011.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPvr3tnBRfH0NAoldwLX84yz4Sm1G8B-HO2gR4LvjvnCPl4Gz-7yH2oRFyCxUzgpA_r5BzdhIBRuh6S4DVRYTwVRp5KNpChTHsMJ39DskP4B3sui3Hfx5IlzDuVQOKoYthlwK-sfFXXIob/s320/_MG_7799Early+summer+2011.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5628664227338038882" /><div style="text-align: center;"><span class="Apple-style-span" ><i><span><span>Click to enlarge</span></span></i></span></div></a><div><br /></div><div>Slice zucchini and squash (leave scallions whole) and season with salt, pepper and olive oil. Grill. Slice scallions once they have cooled to the touch. Arrange nicely on platter. Then top with fresh mozzarella, basil, salt, pepper, olive oil and balsamic vinegar.<br /><br />Enjoy. </div>Juliehttp://www.blogger.com/profile/01025723980944997316noreply@blogger.com0tag:blogger.com,1999:blog-3811234085673088132.post-24823737676561718112011-04-17T21:28:00.006-04:002011-04-17T21:52:40.601-04:00Tonight's Dinner - Seared Local Scallops in a Coconut Curry Sauce over Sticky Rice with Fried PlantainsTry this easy one dish meal the next time you pick up some fresh scallops from your seafood market.
<br />
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipvP4aaL3fLy7LeVK4DI3UVtnItJptkWGjxztaNAGruNuLtuQUlkVb0Ut3E1Sy5isXsFZUgjQIdylCCmbEk6aJXQ9vkEv_m7qVtWqpFDfHuUBNXCUM49nYJcLzjVIYIprkp_8GDrYKV4Qv/s1600/Winter+2011.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipvP4aaL3fLy7LeVK4DI3UVtnItJptkWGjxztaNAGruNuLtuQUlkVb0Ut3E1Sy5isXsFZUgjQIdylCCmbEk6aJXQ9vkEv_m7qVtWqpFDfHuUBNXCUM49nYJcLzjVIYIprkp_8GDrYKV4Qv/s320/Winter+2011.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5596730088717185746" /></a><span class="Apple-style-span"><div style="text-align: center;"><i>Click to enlarge</i></div></span>
<br />Start by using this quick, easy and flavorful <a href="http://www.epicurious.com/recipes/food/views/Coconut-Green-Curry-Sauce-15104">recipe</a> from Epicurious for the Coconut Green Curry Sauce. <div>
<br /></div><div>In addition to the ingredients in the above recipe, you will need for 4 people:</div><div>
<br /></div><div>2 cups of sushi rice</div><div>1/8 to 1/4 a pound of scallops for each person
<br />1 handful of cilantro</div><div>1 medium tomato</div><div>1 avocado</div><div>1 lime</div><div>2 plantains
<br /></div><div>
<br /></div><div>After you make the sauce (keep it warm), prepare the sushi rice.
<br />
<br /></div><div><meta charset="utf-8">Dice a tomato, chop a handful of cilantro, dice an avocado and cut a wedge of lime for each bowl.
<br />
<br /></div><div>Then slice the plantains and then fry in peanut or vegetable oil over high until golden brown. Remove to a plate lined with paper towels and sprinkle with salt. <div>
<br /></div></div><div>Season scallops with salt and pepper and sear over high heat in a little butter for about 1.5 minutes per side until they are a nice golden color and remove from heat.</div><div>
<br /></div><div>Fill bowl with rice and top with scallops, tomato, avocado, cilantro and pour sauce over the top. Garnish with the plantains. </div>Juliehttp://www.blogger.com/profile/01025723980944997316noreply@blogger.com0tag:blogger.com,1999:blog-3811234085673088132.post-4040749143565042522011-04-10T21:11:00.008-04:002011-04-10T22:02:13.593-04:00Tonight's Dinner - Local Iacono Chicken Roasted on a Bed of Root Vegetables Thomas Keller StyleThomas Keller, I know what you are thinking, "I don't have 6 hours to make dinner tonight." Well, neither do I. And you won't need more than 20 minutes to prep out this fabulous 1 pot meal from Keller's newish book <a href="http://1.bp.blogspot.com/-%20%3Cdiv%3EI%20know%20what%20you%20are%20thinking...Thomas%20Keller...I%20don't%20have%206%20hours%20to%20make%20dinner.%20Me%20either,%20which%20is%20why%20I%20love%20his%20newish%20cookbook%20%3Ca%20href=" com="" keller="" dp="">Ad Hoc at Home</a> a collection of accessible and fast recipes of meals he likes to make at home. <div>
<br /></div><div>This recipe is by far the best recipe from the book that I have tried so far!</div><div>
<br /></div><div>I didn't have the time to do a whole chicken tonight, so I used a bird cut into 8 pieces. In the future I will probably make it this way as well. Also, I didn't have any rutabagas so I used sweet potatoes. But honestly whatever root vegetables you have will work well in this dish. Also, I didn't have leeks so I used red onions. I also squeezed a lemon over the top before roasting. </div><div>
<br /></div><div><meta charset="utf-8">We enjoyed this meal alongside slow roasted roma tomatoes.
<br />
<br /></div><div><meta charset="utf-8">Enjoy!
<br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP5wihufAQNMqVRdQJgLM96VaowcEGbmlqMGNKVNjHeCMlaa5H5_1ociMdUS1xKArxNKdYRX99VOIEl9LshseE6uiYFXVZgJ7ERVeCM3YGw80EI9aZl_RD4rUT7T47VMn4s7b6hLTkP8Ys/s320/Winter+2011_11.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5594134346096447682" /><div style="text-align: center;"><i><span class="Apple-style-span" >Click to enlarge</span></i></div></div><div>
<br /></div><div>
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjilLNTXStwceQC5WSwnJ6MMkbNW15Fb9z82KfkjIUUzZ8Of0dyT-h5hPrEcvvpH9Q2cmVatP68ePpjTpK_5wtBVU3LEddpQL2p2gNE9nvFky1TXVK7x1550iJYS8dwLp_dRA9WbOLvsob3/s1600/Winter+2011_13.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 222px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjilLNTXStwceQC5WSwnJ6MMkbNW15Fb9z82KfkjIUUzZ8Of0dyT-h5hPrEcvvpH9Q2cmVatP68ePpjTpK_5wtBVU3LEddpQL2p2gNE9nvFky1TXVK7x1550iJYS8dwLp_dRA9WbOLvsob3/s320/Winter+2011_13.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5594134353307423090" /></a><meta charset="utf-8"><i><div style="text-align: center;"><span class="Apple-style-span" style="font-style: normal; "><i><span class="Apple-style-span" >Click to enlarge</span></i></span></div></i></div><div>
<br /></div><div>Oh and this was a huge hit with the kids below is a picture of Chloe's plate.</div><div>
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUkoBRyzNocH0n4V-X-Vm4zxADJSFe233wfH0_tE0T6xKBygH6OLyyPiSwr-ob5QPMwQYQp9Um9rPX84i7rFGFb-nOWYvN64SYwi2YCRtwrHGwFWTWmQgmac4TwbA9vWuQs98nYj3RbJxR/s1600/Winter+2011_12.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 222px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUkoBRyzNocH0n4V-X-Vm4zxADJSFe233wfH0_tE0T6xKBygH6OLyyPiSwr-ob5QPMwQYQp9Um9rPX84i7rFGFb-nOWYvN64SYwi2YCRtwrHGwFWTWmQgmac4TwbA9vWuQs98nYj3RbJxR/s320/Winter+2011_12.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5594134350352713426" /></a><meta charset="utf-8"><i><div style="text-align: center; "><span class="Apple-style-span" style="font-style: normal; "><i><span class="Apple-style-span" >Click to enlarge</span></i></span></div></i></div><div>
<br /></div><div>Here is the recipe. </div><div>
<br /></div><div><div><meta charset="utf-8"><div style="border-bottom-width: medium; border-bottom-style: none; border-bottom-color: initial; border-left-width: medium; border-left-style: none; border-left-color: initial; border-right-width: medium; border-right-style: none; border-right-color: initial; border-top-width: medium; border-top-style: none; border-top-color: initial; color: rgb(51, 51, 51); line-height: 20px; "><strong><span class="Apple-style-span" >Roast Chicken with Root Vegetables</span></strong></div><div style="border-bottom-width: medium; border-bottom-style: none; border-bottom-color: initial; border-left-width: medium; border-left-style: none; border-left-color: initial; border-right-width: medium; border-right-style: none; border-right-color: initial; border-top-width: medium; border-top-style: none; border-top-color: initial; color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" >from<strong> </strong>Thomas Keller's <em>Ad Hoc at Home</em></span></div><div style="border-bottom-width: medium; border-bottom-style: none; border-bottom-color: initial; border-left-width: medium; border-left-style: none; border-left-color: initial; border-right-width: medium; border-right-style: none; border-right-color: initial; border-top-width: medium; border-top-style: none; border-top-color: initial; color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" >
<br /></span></div><div style="border-bottom-width: medium; border-bottom-style: none; border-bottom-color: initial; border-left-width: medium; border-left-style: none; border-left-color: initial; border-right-width: medium; border-right-style: none; border-right-color: initial; border-top-width: medium; border-top-style: none; border-top-color: initial; color: rgb(51, 51, 51); line-height: 20px; "><em><span class="Apple-style-span" >Ingredients</span></em></div><div style="border-bottom-width: medium; border-bottom-style: none; border-bottom-color: initial; border-left-width: medium; border-left-style: none; border-left-color: initial; border-right-width: medium; border-right-style: none; border-right-color: initial; border-top-width: medium; border-top-style: none; border-top-color: initial; color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" >One 4 to 4 1/2 lb chicken (whole or cut into 8 pieces)</span></div><div style="border-bottom-width: medium; border-bottom-style: none; border-bottom-color: initial; border-left-width: medium; border-left-style: none; border-left-color: initial; border-right-width: medium; border-right-style: none; border-right-color: initial; border-top-width: medium; border-top-style: none; border-top-color: initial; color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" >Kosher salt and freshly ground black pepper</span></div><div style="border-bottom-width: medium; border-bottom-style: none; border-bottom-color: initial; border-left-width: medium; border-left-style: none; border-left-color: initial; border-right-width: medium; border-right-style: none; border-right-color: initial; border-top-width: medium; border-top-style: none; border-top-color: initial; color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" >6 garlic cloves, smashed and peeled</span></div><span class="Apple-style-span" ><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">6 thyme sprigs</span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">
<br /></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">2 large leeks</span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">
<br /></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">3 tennis-ball-sized rutabagas</span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">
<br /></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">2 tennis-ball-sized turnips</span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">
<br /></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">4 medium carrots, peeled, trimmed, and cut in half</span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">
<br /></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">1 small yellow onion, trimmed, leaving root end intact, and cut into quarters</span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">
<br /></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">8 small (golf-ball-sized) red-skinned potatoes</span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">
<br /></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">1/3 cup canola oil</span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">
<br /></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">4 tablespoons (2 ounces) unsalted butter, at room temperature</span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">
<br /></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">
<br /></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; "><em>Instructions</em></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">
<br /></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">Remove the chicken from the refrigerator and let stand at room temperature for 1 1/2 to 2 hours, or until it comes to room temperature.</span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">
<br /></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">
<br /></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; "> Preheat the oven to 475 F.</span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">
<br /></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">
<br /></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">Remove the neck and innards if they are still in the cavity of the chicken. Using a paring knife, cut out the wishbone from the chicken. (This will make it easier to carve the chicken.) Generously season the cavity of the chicken with salt and pepper, add 3 of the garlic cloves and 5 sprigs of thyme, and massage the inside of the bird to infuse it with the flavors. Truss the chicken. OR use 8 cut pieces. </span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">
<br /></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">
<br /></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">Cut off the dark green leaves from the top of the leeks. Trim off and discard the darkened outer layers. Trim the root ends and thinly slice leeks.</span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">
<br /></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">
<br /></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">Peel and chop your root vegetables into 1 inch cubes. </span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">
<br /></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">
<br /></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">Combine all the vegetables and remaining garlic cloves and thyme sprig in a large bowl. Toss with 1/4 cup of the oil and season with salt and pepper. Spread the vegetables in a large cast-iron skillet or a roasting pan.</span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">
<br /></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">
<br /></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">Rub the remaining oil over the chicken. Season generously with salt and pepper.</span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">
<br /></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">
<br /></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">Make a nest in the center of the vegetables and nestle the chicken in it.</span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; "> </span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">
<br /></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">
<br /></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">Cut the butter into 4 or 5 pieces and place over the chicken breast.</span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">
<br /></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">
<br /></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; "> Put the chicken in the oven and roast for 25 minutes. Reduce the heat to 400 F and roast for an additional 45 (20 if you have 8 cut pieces) minutes, or until the temperature registers 160 F in the meatiest portions of the bird--the thighs, and under the breast where the thigh meets the breast--and the juices run clear. If necessary, return the bird to the oven for more roasting; check it every 5 minutes.</span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">
<br /></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">
<br /></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">Transfer the chicken to a carving board and let rest for 20 minutes (5 minutes if you are using cut pieces).</span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">
<br /></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; ">
<br /></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; "> Cut the chicken into serving pieces, arrange over the vegetables and serve.</span></span></div></div>Juliehttp://www.blogger.com/profile/01025723980944997316noreply@blogger.com0tag:blogger.com,1999:blog-3811234085673088132.post-26359052314099203042011-03-11T21:27:00.003-05:002011-03-11T21:43:01.570-05:00Tonight's Dinner - Local Iacono Chicken Roasted with Clementines and Oregano<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwX7McVFfiXoA3LMFK7Bu7mvUx4kG-P3Veke_ocftJ1XjKKqzYfV33ZpLXFiPz9lVOiUSHwjWITh_8q7Esmfs1d8Nl5Otdbyhk9zD0AZhQAM2CbkttYQuGyMTKz-Y-vDbvaF0Dahl3zUkw/s1600/Late+December+Meals_5.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwX7McVFfiXoA3LMFK7Bu7mvUx4kG-P3Veke_ocftJ1XjKKqzYfV33ZpLXFiPz9lVOiUSHwjWITh_8q7Esmfs1d8Nl5Otdbyhk9zD0AZhQAM2CbkttYQuGyMTKz-Y-vDbvaF0Dahl3zUkw/s320/Late+December+Meals_5.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5583015080124160290" /></a><span class="Apple-style-span" ><div style="text-align: center;"><i>Click to enlarge</i></div></span><br />Season chicken with salt and pepper. Half clementines and prepare a handful of fresh oregano.<br /><br />Heat pan over high heat. Add an oil (that can withstand a high temperature) to the pan and sear chicken skin side down until the skin browns. Remove pan from heat and turn chicken over.<br /><br />Squeeze clementines over the top of the chicken and scatter clementine shells and oregano over the top of the chicken.<br /><br />Roast for 35 minutes or so at 450 degrees.<br /><br />Serve with a cranberry relish or chutney, rice and a salad.Juliehttp://www.blogger.com/profile/01025723980944997316noreply@blogger.com0tag:blogger.com,1999:blog-3811234085673088132.post-12123236056422786462011-03-07T20:36:00.005-05:002011-03-07T20:59:33.666-05:00Tonight's Dinner - Roasted Local Quail Hill Spagetti Squash Tossed in Pesto topped with Bacon and Caramelized Onions<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIlPt5rUQ-bjFlt6BhdJ0dJTwUvgcv8kORnulccN6KIe6g8sANp18phAXG4qf81vTIg9lGvmS6Us5_evYNzohH-6LF0HGz6Tbh7EKz8Hs0dI90BeD5hj-BjHIj_y0cow0TjomLtIQ-CXrC/s1600/Late+December+Meals_2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 234px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIlPt5rUQ-bjFlt6BhdJ0dJTwUvgcv8kORnulccN6KIe6g8sANp18phAXG4qf81vTIg9lGvmS6Us5_evYNzohH-6LF0HGz6Tbh7EKz8Hs0dI90BeD5hj-BjHIj_y0cow0TjomLtIQ-CXrC/s320/Late+December+Meals_2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5581517630046869698" /></a><div style="text-align: center;"><span class="Apple-style-span"><i>Click to enlarge</i></span></div><br />Try this easy one dish dinner (that will be loved by the whole family) the next time you have a spagetti squash on hand.<br /><br />Split the squash in half and roast it on 425 for about an hour until it has lightly browned and the squash can easily be pulled into "spaghetti like noodles" with a fork.<br /><br />While its roasting, cook your bacon and then reserve the fat. Thinly slice onions and sauté until brown and tender in the bacon fat.<br /><br />Toss the squash in pesto and top with onions and bacon.Juliehttp://www.blogger.com/profile/01025723980944997316noreply@blogger.com0tag:blogger.com,1999:blog-3811234085673088132.post-14228430656614940222011-01-29T16:23:00.010-05:002011-03-04T20:46:00.575-05:00Tonight's Dinner - BBQ Pulled Pork Served in a Homemade Roll with Quail Hill Cole Slaw and Roasted Local Potato Wedges<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmFFtOCzbkciXiu_qIOHCPmyJLvAnw9g3RlfOlm_RTyfZD1SGv-RU1vSv5BkykMANlXDwYUDrq2oqS_jxBphkZAgqlq1iK7E0UttPLdATPOIGZpYQ2D2UzyfZ5cm3-iRh-oinfWMY8bIlM/s1600/Early+January+2011+meals_8.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 174px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmFFtOCzbkciXiu_qIOHCPmyJLvAnw9g3RlfOlm_RTyfZD1SGv-RU1vSv5BkykMANlXDwYUDrq2oqS_jxBphkZAgqlq1iK7E0UttPLdATPOIGZpYQ2D2UzyfZ5cm3-iRh-oinfWMY8bIlM/s320/Early+January+2011+meals_8.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5567724956268975682" /></a><i><div style="text-align: center;"><span class="Apple-style-span" style="font-style: normal; "><i><span class="Apple-style-span">Click to enlarge</span></i></span></div></i><div><br /><div>I apologize for my radio silence the past several months. While I have still been cooking daily, my postings to this blog have dwindled. </div><div><br /></div><div>In an effort to post more often, I will post pictures of the meals and provide links to similar recipes as opposed to composing the recipes nightly - as that task has proven to be to overwhelming. When possible I will provide my recipe. As always, please email me with any questions or if you'd like my adaptation of the recipe provided. </div><div><br /></div><div>Enjoy.</div><div><br /></div><div><span style="font-style:italic;">Oh, and a tip to add a little something extra to your next cole slaw - sprinkle with poppy seeds before serving. </span></div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1GWdyqqduvCJZdy1pbP4sftAsRJQ4rsIqpW8x_78nsPJGE1YjywgPxJ85O7GXWJAmLZqT-zddpOEoHJembkAijBfxfR5KPES5K2NBr-i7nvsBXN3Df8XDVy-GHaI5ZFWbcNaJzmiBPcBo/s1600/Early+January+2011+meals_1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1GWdyqqduvCJZdy1pbP4sftAsRJQ4rsIqpW8x_78nsPJGE1YjywgPxJ85O7GXWJAmLZqT-zddpOEoHJembkAijBfxfR5KPES5K2NBr-i7nvsBXN3Df8XDVy-GHaI5ZFWbcNaJzmiBPcBo/s320/Early+January+2011+meals_1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5567724113098931330" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMIzgyDSfW0ShtMnONRDm1UkOBnIUNdQ-4WcX65rf2Vs-u1gqjutV8tRilEcNcIoE-5p7TU4JE3xcpHdP5daclXiGV-hzPXUoSW3ZlKAmuO2mgMjThDozIr9Wu-D79-AgoTWnocwSDLYFE/s1600/Early+January+2011+meals_2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMIzgyDSfW0ShtMnONRDm1UkOBnIUNdQ-4WcX65rf2Vs-u1gqjutV8tRilEcNcIoE-5p7TU4JE3xcpHdP5daclXiGV-hzPXUoSW3ZlKAmuO2mgMjThDozIr9Wu-D79-AgoTWnocwSDLYFE/s320/Early+January+2011+meals_2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5567724120445337282" /></a><div style="text-align: center;">Click <a href="http://www.delish.com/recipefinder/slow-cooked-pulled-pork-1100">here</a> for the recipe</div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLH6-cPlyKmYOJEchXdadNTMiZ4GXtScKjbmVZu5vizOvHXBQkxYAbTNIbSLANHWckCuOm7fsaXFFt1R4OeWiKhWEd7Sct4nfV57iVLF8zmRLJq6kryOvZ-6hfjClo2F02t4ZALmeS8brs/s1600/Early+January+2011+meals_4.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLH6-cPlyKmYOJEchXdadNTMiZ4GXtScKjbmVZu5vizOvHXBQkxYAbTNIbSLANHWckCuOm7fsaXFFt1R4OeWiKhWEd7Sct4nfV57iVLF8zmRLJq6kryOvZ-6hfjClo2F02t4ZALmeS8brs/s320/Early+January+2011+meals_4.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5567724554600922098" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAbG4IY21ESi0xLtRrKVBnx9OaF3xmQCLNO1URQusEAa-AtKWGKXF2B3cLPFgD6R5Mby6FiaH1VUJMylacgLlhYEE22m948x6LCdyoc6o9yPMLqKXXA0XRPKRSOmjgJTNWyxXsYRDCQKxM/s1600/Early+January+2011+meals_6.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAbG4IY21ESi0xLtRrKVBnx9OaF3xmQCLNO1URQusEAa-AtKWGKXF2B3cLPFgD6R5Mby6FiaH1VUJMylacgLlhYEE22m948x6LCdyoc6o9yPMLqKXXA0XRPKRSOmjgJTNWyxXsYRDCQKxM/s320/Early+January+2011+meals_6.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5567724563025681298" /></a><div style="text-align: center;">Click <a href="http://www.gourmet.com/recipes/2000s/2009/06/homemade-burgerdog-buns">here</a> for recipe</div><br /><br /><br /></div></div>Juliehttp://www.blogger.com/profile/01025723980944997316noreply@blogger.com0tag:blogger.com,1999:blog-3811234085673088132.post-77465838131013244762010-12-21T21:14:00.009-05:002010-12-21T22:14:24.492-05:00Tonight's Dinner - Local Iacono Farm Duck Braised in Local Red Wine and Served over TagliatelleLately I have been using my Le Creuset at least once a week - braising duck, pork, beef, and chicken.
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<br />It takes no more than 10 minutes (if that) to put everything together into the pot in the early afternoon and by 6:30 you have a flavorful meal to serve over rice, noodles, or potatoes.
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<br />Tonight I braised my favorite local duck from<a href="http://www.localharvest.org/iacono-farm-M32373"> Iacono Farm</a>. What I really like about the Iacono ducks is how lean they are. Most ducks are so fatty, but <meta charset="utf-8">Iacono ducks have just the right amount of fat to keep them moist and flavorful without being too greasy.<div>
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqr2vNz6F7z0FcIyqXhdkUElajnR4uIzASdU2391Fn-eMcUZQlX7Q_7hHzlfMMl_tqyPiFZWgur3IMzTkpMtOrW_saCv7yoz262ZN02uhA9Ze3z6ORZQjXUY6Sp0HOkyA5XvMggv42hwZr/s1600/Early+November_8.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqr2vNz6F7z0FcIyqXhdkUElajnR4uIzASdU2391Fn-eMcUZQlX7Q_7hHzlfMMl_tqyPiFZWgur3IMzTkpMtOrW_saCv7yoz262ZN02uhA9Ze3z6ORZQjXUY6Sp0HOkyA5XvMggv42hwZr/s320/Early+November_8.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5553325946817703266" /></a><i><div style="text-align: center;"><span class="Apple-style-span" style="font-style: normal; "><i><span class="Apple-style-span" >Click to enlarge</span></i></span></div></i>
<br />The inspiration for my recipe came from this Epicurious <a href="http://www.epicurious.com/recipes/food/views/Red-Wine-Braised-Duck-Legs-14324">recipe</a> from 1996. I added more red wine, my turkey stock from Thanksgiving, and carrots, turnips, and onions from my CSA <a href="http://www.peconiclandtrust.org/quail_hill_farm.html">Quail Hill Farm </a> to enhance the flavor of the recipe. I also used an emulsion blender at the end of the process to blend the sauce.
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<br />What you need:
<br /><span style="font-style:italic;">Serves 4</span>
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<br />1 whole Duck or 4 large whole duck legs
<br />2 cups of a good dry red wine (local if you have a good one)
<br />2 heads garlic, cloves separated and peeled
<br />8 fresh thyme sprigs
<br />1 cup golden raisins
<br />5 cups chicken or turkey broth
<br />2 large carrots in a large dice
<br />1 red onion in a large dice
<br />1 turnip in a large dice
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<br />Preheat oven to 265°F and season duck with salt and pepper.
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<br />In a heavy kettle just large enough to hold legs in one layer, cook legs, skin sides down, over moderately high heat 10 to 15 minutes, or until skin browned, removing fat from kettle as it is rendered with a metal bulb baster (or very carefully tilting the kettle and spooning off). Rotate duck and brown all sides and then transfer to a plate.
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<br />Pour off fat from kettle and deglaze with wine, scraping up brown bits. Add garlic, thyme and 1/2 cup dried fruit and stock and return duck breast side up and bring mixture to a simmer and braise, covered, in oven 2.5 to 3 hours, or until meat is falling off the bone. Transfer to a platter and keep warm.
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<br />Pour braising mixture (removing the thyme) into a 1-quart measuring cup (or a fat separator) and let stand until fat rises to the top. Skim off fat and return liquid to the braising pan and puree with an emulsion blender or transfer to a regular blender. Boil liquid until reduced by about one third and slightly thickened and add remaining 1/2 cup dried fruit. Simmer sauce until fruit is softened, about 5 minutes, and season with salt and pepper.
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<br />While sauce is simmering remove the meat from the bone and cook your noodles. Once your sauce is ready return the meat to the pot and stir in buttered tagliatelle.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZrWrPz9Bp2XXDom1UxpzRy_5BnqA8QQqMknU_HuWTikqGENpl7HTRnNwvEyHRdnWKmME9KcdiHmv7Hhw1M0PeKa8sVjp43E7LTLKL5Sa_9_FxbQxLgR8sOqZDBwBtFpEI4nZ5_JS4Wye7/s1600/Early+November_9.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 159px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZrWrPz9Bp2XXDom1UxpzRy_5BnqA8QQqMknU_HuWTikqGENpl7HTRnNwvEyHRdnWKmME9KcdiHmv7Hhw1M0PeKa8sVjp43E7LTLKL5Sa_9_FxbQxLgR8sOqZDBwBtFpEI4nZ5_JS4Wye7/s320/Early+November_9.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5553325938560469026" /></a><meta charset="utf-8"><span class="Apple-style-span" style="font-size: x-small; font-style: italic; "><div style="text-align: center;">Click to enlarge</div></span></div><div><span class="Apple-style-span" style="font-size: x-small; font-style: italic; ">
<br /></span></div>Juliehttp://www.blogger.com/profile/01025723980944997316noreply@blogger.com0tag:blogger.com,1999:blog-3811234085673088132.post-27896790477623379342010-12-19T20:46:00.006-05:002010-12-19T21:25:01.996-05:00Tonight's Dinner - Local Squash LasagnaI have made this dish several times already this fall its delicious and in my opinion better than a traditional lasagna. If you have fresh kale, swiss chard, and squash around - make this recipe and you wont be disappointed.
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<br />Tonight was the first time I used fresh lasagna noodles and it was noticeable, but definitely not a must.
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<br />Another plus of this dish is that you can make it ahead of time and then just pop it into the oven about 45 to 50 minutes before you plan to serve it.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Rx40v40IApfd7n0fOTw39S7p1O6MLRxfkA8G_0HI_LgWg3fwkVlez0U95Msi6gmtMIdLCJJxFoeC8R6SG2FzFVqygtTN7B8xnyeDfgLjN0y2uLrol8njxR5wrs_Ow408yXlc2z4OiSv6/s1600/2010+Thanksgiving+%25284%2529.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 208px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Rx40v40IApfd7n0fOTw39S7p1O6MLRxfkA8G_0HI_LgWg3fwkVlez0U95Msi6gmtMIdLCJJxFoeC8R6SG2FzFVqygtTN7B8xnyeDfgLjN0y2uLrol8njxR5wrs_Ow408yXlc2z4OiSv6/s320/2010+Thanksgiving+%25284%2529.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5552575353964733426"></a><i><div style="text-align: center;"><span class="Apple-style-span" style="font-style: normal; "><i><font class="Apple-style-span" size="1">Click to enlarge</font></i></span></div></i>
<br /><font style="font-weight:bold;">What you need:</font>
<br />Lasagna Noodles
<br />2 to 3 Medium Size Squash<font style="font-style:italic;"> Halved and seeds removed</font>
<br />1 wedge of a nice Italian Fontina <font style="font-style:italic;">Grated</font>
<br />1 Container of Fresh Ricotta
<br />2 Onions <font style="font-style:italic;">Thinly Sliced</font>
<br />1 bunch of Kale <font style="font-style:italic;">Chopped</font>
<br />1 bunch of Swiss Chard <font style="font-style:italic;">Chopped</font>
<br />1 handful of Sage
<br />1 Cup of Parmesan <font style="font-style:italic;">Grated</font>
<br />1/4 teaspoon of Ground Nutmeg
<br />Juice of 1 Lemon
<br />Salt
<br />Pepper
<br />Olive Oil
<br /><font style="font-style:italic;">*Optional, but a great addition is chicken apple sausage removed from the casing and browned in a sauté pan. </font>
<br />
<br />Preheat the oven to 450 and roast the halved squash on a foil lined backing sheet seasoned with a little salt, pepper, and olive oil until fork tender. While the squash is in the oven caramelize the onions over medium high heat in a bit of olive oil until very tender and brown. Grate the fontina. Juice the lemon and stir into the ricotta. Chop the kale and swiss chard and sauté until tender. Remove the squash from the oven and set aside until cool enough to handle.
<br />
<br />Then scoop out the flesh and any juice from the squash into a food processor and add in a heavy pour of olive oil, the sage, nutmeg and half of the parmesan, half the onions, salt and pepper and blend until pureed.
<br />
<br />Drizzle a bit of olive oil into the bottom of the lasagna pan and add a spoonful of the squash puree, lasagna noodles (fresh or hard uncooked), ricotta, sauteed swiss chard / kale, fontina, squash, lasagna noodles (fresh or hard uncooked), ricotta, sauteed swiss chard / kale, fontina, squash and top with the browned chicken apple sausage if you are using it, and the remaining fontina.
<br />
<br />Put into a 425 degree oven covered in non stick foil for 45 minutes. Remove foil and add remaining parmesan and return to the oven for a few minutes to brown the top of the cheese.
<br />
<br />
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWSGK-U4evMkEXp2DQmFkAR36xzQ4KLWHyW-k2tNoPiktT4ZhotJbTjcHUxzZZcLCdXIKEjBif9dq08rGw-72a_PqGL_lAGRvCgu7OSRLRlZNcWk8rJKLf3TOuXY-d-r8NguOEFO9AK0a3/s1600/2010+Thanksgiving+%25283%2529.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 182px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWSGK-U4evMkEXp2DQmFkAR36xzQ4KLWHyW-k2tNoPiktT4ZhotJbTjcHUxzZZcLCdXIKEjBif9dq08rGw-72a_PqGL_lAGRvCgu7OSRLRlZNcWk8rJKLf3TOuXY-d-r8NguOEFO9AK0a3/s320/2010+Thanksgiving+%25283%2529.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5552575359510642610"></a><meta charset="utf-8"><i><div style="text-align: center; "><span class="Apple-style-span" style="font-style: normal; "><i><font class="Apple-style-span" size="1">Click to enlarge</font></i></span></div></i>
<br />Juliehttp://www.blogger.com/profile/01025723980944997316noreply@blogger.com1tag:blogger.com,1999:blog-3811234085673088132.post-72657628584086614922010-12-16T21:05:00.012-05:002010-12-18T21:28:41.099-05:00Quail Hill MournsA few weeks ago there was a tragic accident at our local CSA Quail Hill Farm and <a href="http://www.easthamptonstar.com/dnn/Obituaries/tabid/13821/Default.aspx">Josh Levine</a> one of our farmers lost his life.<br /><br />Standing outside his funeral were many people that simply could not fit into the synagogue, my husband Dan and I were among those outside. For well over two hours we stood there in silence waiting, wondering, only slightly able to hear the numerous friends and family members one after another paying their respects to Josh.<br /><br />We didn't know Josh all that well. We were small town acquaintances with one very special thing in common - the precious Quail Hill Farm. His presence was always felt on the farm where he worked for the past several years. He was an advocate of this blog and posted links to it on the Farm's Facebook page.<br /><br />Since his death, I have been uninspired to write my blog and have had anxiety about returning to the farm - which I did yesterday - it was the bi-monthly winter share harvest day.<br /><br />Mae, my 2 and a half year old, and I went over around noon to collect our vegetables, talk to the farmers and re-connect with other farm members.<br /><br />The mood in the farmhouse was uneasy, the faces sullen, while the bright rays of sun streaked into the dusty farmhouse illuminating the kale, cabbage, onions, squash.<br /><br />I am sure a blanket of sadness will cover the farm for a long time, although I know in the magical hands of Scott, the head farmer, the bounty and beauty of land will serve as an homage to all of Josh's efforts.<br /><br />Josh's presence will be greatly missed and my deepest feelings go out to his family and friends.Juliehttp://www.blogger.com/profile/01025723980944997316noreply@blogger.com0tag:blogger.com,1999:blog-3811234085673088132.post-59680096173301992292010-11-30T11:10:00.015-05:002010-11-30T22:41:56.183-05:00An All Things Local Amagansett Thanksgiving 2010Thanksgiving has always been my favorite holiday of the year. This year was particularly exciting for me as our entire dinner was from local just picked ingredients (except for the string beans which were only included because my 4 year old asked if we could have them with our Thanksgiving dinner). <div>
<br /></div><div><span style="font-weight: bold;">The Menu:</span>
<br />
<br /><div style="text-align: left;">Squash Soup - Medley of Roasted Quail Hill Squash Pureed into a creamy soup with Sage Pesto topped Crostini
<br /></div>Dry Brined Herb Roasted Turkey
<br />Tom Colicchio’s Sausage Stuffing With Golden Raisins and Sage
<br />Sweet-Potato Brûlée
<br />Roasted Cranberry Sauce
<br />Puree of Potatoes, Parsnips and Turnips
<br />Shredded Brussels Sprouts With Lemon and Poppy Seeds
<br />String Beans Steamed in Turkey Stock
<br />Caramel Pumpkin Pie
<br />Rye Pecan Pie
<br />Apple Cranberry Tarte Tatin
<br />
<br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAMAgVsnQcGH7n0GUDPhBUchEF9yeQrt-m55aWz6Z1WAbY_QpHHN35Pkoy8hY_OLGsJFBuTa36rSn-H5nDR4wXOTPNxyHqyTrGtUJCOA893vHProOoou0MSY-CLqzyULlethyfFXHvbKGr/s320/2010+Thanksgiving+%25281%2529.jpg" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 161px;" alt="" id="BLOGGER_PHOTO_ID_5545377458567655426" border="0" /></div><div style="text-align: center;"><span style="font-style: italic;font-size:78%;" >Click to enlarge</span>
<br />Squash Roasting for Soup
<br />
<br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhckT7-MxkgzVSP4j3h7J_mK4woxExg6K2-npIvyhmlt7cx07cnM45Flr1zOZ7xYAYK0laBt43toE_l7nGVsa7MVr_CMnr2kXISB3A-TRAH9jfEUr5pNsrkM9VB8GLVduEagQfWYmoqoCjG/s320/2010+Thanksgiving+%252820%2529.jpg" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" alt="" id="BLOGGER_PHOTO_ID_5545385512280212514" border="0" /><span style="font-style: italic;font-size:78%;" >Click to enlarge</span>
<br />Soup Ready for Serving
<br />
<br /></div><meta equiv="Content-Type" content="text/html;charset=UTF-8"><meta equiv="Content-Type" content="text/html;charset=UTF-8"><meta equiv="Content-Type" content="text/html;charset=UTF-8"><meta equiv="Content-Type" content="text/html;charset=UTF-8"><meta equiv="Content-Type" content="text/html;charset=UTF-8"><meta equiv="Content-Type" content="text/html;charset=UTF-8"><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV0CXlUbT0AQlXgLd7cUFTxLqE1NDldCCgbbeKlQ6-DpaF-Thfpys_HE-Fz5EaACSKIUPpzaXlBX2jwFaGb_FFlN_ddtd9WmHTE-6GS06I1Fml9ywSOjN56ko44JWbyYI1L7e73J_l9JqG/s320/2010+Thanksgiving+%25286%2529.jpg" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" alt="" id="BLOGGER_PHOTO_ID_5545377458987891730" border="0" /><span style="font-style: italic;font-size:78%;" >Click to enlarge</span>
<br />Table Set and Ready for Guests
<br /></div>
<br /><meta equiv="Content-Type" content="text/html;charset=UTF-8"><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGblAOzRrMi8fl8D6J9BPQXBZcaBMFpXx_sgnFU4LjdSRussmgk0XhUnYHWhOMA1UU03JvSqb-m2BHM1FcPsuQdwo8dD55Ggn_yn7fClOTeLMxCmabw3ePcn5LOGnHd_0a0nLPuYofhj5p/s320/2010+Thanksgiving+%252819%2529.jpg" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 136px;" alt="" id="BLOGGER_PHOTO_ID_5545387076769335666" border="0" /><span style="font-style: italic;font-size:78%;" >Click to enlarge</span>
<br /><a href="http://www.saveur.com/article/Recipes/Roasted-Cranberry-Sauce">Roasted Cranberry Sauce</a>
<br /></div>
<br /><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvYcpA1SNMFGpU_2KCv-MhdxqnVriENwEVO9q6MUn48-4zmxPy3W1voVG1UXjPl3PJI_9bFy1tZ7CUHs7HkXyY4KI3PZw-uqXLl4TSZ8AAbPlpxIDUXZ9nREZRzPgRMqyYQiOwyOmBCa9l/s320/2010+Thanksgiving+%252821%2529.jpg" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" alt="" id="BLOGGER_PHOTO_ID_5545477006994776338" border="0" /><span style="font-style: italic;font-size:78%;" >Click to enlarge</span>
<br />Herb Roasted Turkey
<br /></div>
<br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdMIjilxgAJi2NAJQGtuuxMP8ADUPF5T8apaxrlMKscd0eqQeg5-2BYCQ8H3Yhe3MvNPmnKngnyKqXw0JKHCx0PIhg4NmJYqeF62Jmvfz3PQ129wybLmPspe98RwjEFaaRauEbt9bn47pM/s1600/2010+Thanksgiving+%252830%2529.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdMIjilxgAJi2NAJQGtuuxMP8ADUPF5T8apaxrlMKscd0eqQeg5-2BYCQ8H3Yhe3MvNPmnKngnyKqXw0JKHCx0PIhg4NmJYqeF62Jmvfz3PQ129wybLmPspe98RwjEFaaRauEbt9bn47pM/s320/2010+Thanksgiving+%252830%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5545546659284306738" border="0" /></a><span style="font-style: italic;font-size:78%;" >Click to enlarge</span>
<br /><a href="http://nymag.com/listings/recipe/sausage-stuffing/">Sausage Stuffing With Golden Raisins and Sage</a>
<br /></div>
<br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZi8PVbgV1bEbiXzKIaMriubytNgFQ7tkbR41_Qud9IAO3uENlkQDLJyucKzRS3-mnlykFfJGjHukZ0c4afTQxldicUtRVaeE2yTBUCr23KMdZohB87JMM_DasorxPKq2snV_O2H3nbxkS/s1600/2010+Thanksgiving+%252823%2529.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 165px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZi8PVbgV1bEbiXzKIaMriubytNgFQ7tkbR41_Qud9IAO3uENlkQDLJyucKzRS3-mnlykFfJGjHukZ0c4afTQxldicUtRVaeE2yTBUCr23KMdZohB87JMM_DasorxPKq2snV_O2H3nbxkS/s320/2010+Thanksgiving+%252823%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5545388608946364722" border="0" /></a><span style="font-style: italic;font-size:78%;" >Click to enlarge</span>
<br />Steamed String Beans
<br /></div>
<br /><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigq-9rqq35jCWyzmB9xGI6gwU8ViCmgqxpAJ_j8vz-yU7zauZD0sCINIirTYqXErT3YyQeZUTZGnL7mWUlneQIS0EWwFlJhCSx6n9RvlKOyHZsRh5ODz3SeE00gi2eNRIGESs8IuccpLap/s320/2010+Thanksgiving+%25282%2529.jpg" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 229px;" alt="" id="BLOGGER_PHOTO_ID_5545387065456664290" border="0" /><span style="font-style: italic;font-size:78%;" >Click to enlarge</span>
<br />Just Picked Brussels Sprouts Soaking
<br />
<br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio3QkErlITBqjsHeGSNrzwBLqgLk0GQFjZ6Xl2xMBtrGVKM_xx_B6HXKlVwzGBPJLwLrvSPJ4zJgC_Ai9-xAMFQF6neGZQJXkXipU1pZMxV19vwLAyeQWrvS1vUOH2VVB1Etac72epd-rB/s1600/2010+Thanksgiving+%252829%2529.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 172px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio3QkErlITBqjsHeGSNrzwBLqgLk0GQFjZ6Xl2xMBtrGVKM_xx_B6HXKlVwzGBPJLwLrvSPJ4zJgC_Ai9-xAMFQF6neGZQJXkXipU1pZMxV19vwLAyeQWrvS1vUOH2VVB1Etac72epd-rB/s320/2010+Thanksgiving+%252829%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5545541067028255538" border="0" /></a><span style="font-style: italic;font-size:78%;" >Click to enlarge</span>
<br /><a href="http://www.nytimes.com/2006/11/15/dining/151grex.html">Sauteed Brussels</a>
<br /></div>
<br /><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjCNOdjx4yHs_zbfJM-tbTy54SIRYNKqq2lOT_PryL2Iywcb6ex2WL65onh31DeC7ei_6_w7ok8VHc6QV9gVM5UFth0miVtOZ03zC1zX6pUkQ-xD2266Koyp5eeNlpLBUdjOlSHpFzpDlC/s320/2010+Thanksgiving+%252825%2529.jpg" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 293px; height: 320px;" alt="" id="BLOGGER_PHOTO_ID_5545477001986609922" border="0" /><span style="font-style: italic;font-size:78%;" >Click to enlarge</span>
<br />Chloe Brulee's the Tops of the Sweet Potatoes
<br /></div>
<br />
<br /><meta equiv="Content-Type" content="text/html;charset=UTF-8"><meta equiv="Content-Type" content="text/html;charset=UTF-8"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOnDvn3gTcd-EjwnxfKrHKBwpTkapJFJRYitwU-_5R8tEU3lCoG4wRkjZ3orkpvdBPLQtcLNa7_eOSg0VTKQdDJ-LQJFigiQq311T1PTPSdmytU01-T-KOSrpu97piB9NNzJlF2rghuiEj/s1600/2010+Thanksgiving+%252827%2529.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 208px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOnDvn3gTcd-EjwnxfKrHKBwpTkapJFJRYitwU-_5R8tEU3lCoG4wRkjZ3orkpvdBPLQtcLNa7_eOSg0VTKQdDJ-LQJFigiQq311T1PTPSdmytU01-T-KOSrpu97piB9NNzJlF2rghuiEj/s320/2010+Thanksgiving+%252827%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5545385523847096306" border="0" /></a><span style="font-style: italic;font-size:78%;" >Click to enlarge</span>
<br /><a href="http://www.epicurious.com/recipes/food/views/Sweet-Potato-Brulee-233004">Sweet-Potato Brûlée</a>
<br /></div><div style="text-align: center;">
<br /></div><meta equiv="Content-Type" content="text/html;charset=UTF-8"><meta equiv="Content-Type" content="text/html;charset=UTF-8"><meta equiv="Content-Type" content="text/html;charset=UTF-8"><meta equiv="Content-Type" content="text/html;charset=UTF-8"><meta equiv="Content-Type" content="text/html;charset=UTF-8"><meta equiv="Content-Type" content="text/html;charset=UTF-8"><meta equiv="Content-Type" content="text/html;charset=UTF-8"><meta equiv="Content-Type" content="text/html;charset=UTF-8">
<br /><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj838vfbyg6Y-onKIO2Ekyz3PmVZhRGrlXuAij_sjHG-f9ITF381zVTVtdeDkAaF1YDO0ugBNqhsHGpn6oiI08yJ0GpAsMBAaQ2GHx9cVvBcjO7iqxQYpLOjrB2amiDSdCw_y_xJEFk1Ra3/s320/2010+Thanksgiving+%252831%2529.jpg" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 211px;" alt="" id="BLOGGER_PHOTO_ID_5545388730838757330" border="0" /><span style="font-style: italic;font-size:78%;" >Click to enlarge</span>
<br />The Dinner Plate
<br /></div><div style="text-align: center;">
<br /></div><meta equiv="Content-Type" content="text/html;charset=UTF-8"><meta equiv="Content-Type" content="text/html;charset=UTF-8"><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_mZc32fXNzdZyjh2pU-sj_jsP3TpQHlfYWt11wEoeaF2GzGHVwO9FSxP3pmWOvOBo10wYzxHlkt7L7dfSynT_IKH6ByUZmUCpv8idL50z8GTjXcUrA6997m7TTUlU3jyqUVnFGR43DHaZ/s1600/2010+Thanksgiving+%252818%2529.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 198px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_mZc32fXNzdZyjh2pU-sj_jsP3TpQHlfYWt11wEoeaF2GzGHVwO9FSxP3pmWOvOBo10wYzxHlkt7L7dfSynT_IKH6ByUZmUCpv8idL50z8GTjXcUrA6997m7TTUlU3jyqUVnFGR43DHaZ/s320/2010+Thanksgiving+%252818%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5545377470889979410" border="0" /></a><span style="font-style: italic;font-size:78%;" >Click to enlarge</span>
<br /><a href="http://www.epicurious.com/recipes/food/views/Caramel-Pumpkin-Pie-236428">Caramel Pumpkin Pie</a>
<br /></div>
<br /><meta equiv="Content-Type" content="text/html;charset=UTF-8"><meta equiv="Content-Type" content="text/html;charset=UTF-8"><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUhLqn9NOjTfK8UU3gCPxjHSYQTSoXneDbstEoHoxvXJGABW03wktfQp1xkn_VEwjZiyCEc0hJW0wtVvpW8ZSQ1J26BNIVXmsKoGd7FlejcI0qo-o5MM5Cesfiy0G_yBk8Ox-tHEaXsZMQ/s1600/2010+Thanksgiving+%252814%2529.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUhLqn9NOjTfK8UU3gCPxjHSYQTSoXneDbstEoHoxvXJGABW03wktfQp1xkn_VEwjZiyCEc0hJW0wtVvpW8ZSQ1J26BNIVXmsKoGd7FlejcI0qo-o5MM5Cesfiy0G_yBk8Ox-tHEaXsZMQ/s320/2010+Thanksgiving+%252814%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5545377467219453474" border="0" /></a><span style="font-style: italic;font-size:78%;" >Click to enlarge</span><a href="http://www.nytimes.com/2010/11/17/dining/17pierex1.html">
<br />Rye Pecan Pie</a>
<br /></div>
<br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiShiQcb2XPVnQ4sQc7gUej7k3qsdPTmXrIRJYuXeSS_4UZQpzvEn8sX4lp5Ds5A2419V8kqt12JB3MmvNoxr9rAtRduPyrM_TWna8thlFWg_f1KzveN8JDmoQagrZqc6ERewfTTSs3zSF4/s1600/2010+Thanksgiving+%252817%2529.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 186px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiShiQcb2XPVnQ4sQc7gUej7k3qsdPTmXrIRJYuXeSS_4UZQpzvEn8sX4lp5Ds5A2419V8kqt12JB3MmvNoxr9rAtRduPyrM_TWna8thlFWg_f1KzveN8JDmoQagrZqc6ERewfTTSs3zSF4/s320/2010+Thanksgiving+%252817%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5545541075072355474" border="0" /></a><span style="font-style: italic;font-size:78%;" >Click to enlarge</span>
<br />Apple Cranberry Tarte Tatin
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<br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj94LZTaptABCPwYjbRPN__35SOA6HWONXgg1EQfmmu64vLdVDIfEK1aL5AxvPFJdvf6nqiQJJ8ZOrEuSjqkoSi7GHhiJ79BnRlkeBKwDfmAsRM16KXl7gC8-reJLD_rUpAkaNFE41E2mta/s1600/2010+Thanksgiving+%252813%2529.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 181px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj94LZTaptABCPwYjbRPN__35SOA6HWONXgg1EQfmmu64vLdVDIfEK1aL5AxvPFJdvf6nqiQJJ8ZOrEuSjqkoSi7GHhiJ79BnRlkeBKwDfmAsRM16KXl7gC8-reJLD_rUpAkaNFE41E2mta/s320/2010+Thanksgiving+%252813%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5545541076278283634" border="0" /></a><span style="font-style: italic;font-size:78%;" >Click to enlarge</span>
<br />The Dessert Table
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<br /><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV59p7Gd3jx7xIOO2RJ31QaH3vvdCxs_vnIT73hD8OTPcIRcQEWzaP9v6GxGHs4vPImgKyp6uxHKEYTUuJgQQHNHDQPqw6Mz6FyKpfujqWqnkeTuhPUCiYT_JA7XpD_3FPhdr_ECwxpiYd/s320/2010+Thanksgiving+%252832%2529.jpg" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" alt="" id="BLOGGER_PHOTO_ID_5545388739967661122" border="0" /><span style="font-style: italic;font-size:78%;" >Click to enlarge</span>
<br />Great Grandma & Her Son make a Fresh Whipped Cream to Top Pies
<br /></div>Juliehttp://www.blogger.com/profile/01025723980944997316noreply@blogger.com0