tag:blogger.com,1999:blog-88333590862654776072024-03-21T21:33:18.795-04:00The Castle Farm Cookbookthe culinary adventures of a few well-travelled farm animalsAnonymoushttp://www.blogger.com/profile/08586413350501910789noreply@blogger.comBlogger109125tag:blogger.com,1999:blog-8833359086265477607.post-9292558704260465222013-05-02T17:38:00.000-04:002013-05-15T17:26:53.780-04:00Cow + Pig = Sheep?<span style="background-color: white; color: #222222; font-family: arial;"><br /></span>
<span style="background-color: white; color: #222222; font-family: arial;">Although we haven't been around much, we have four good reasons for our extended absence: </span><br />
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<span style="background-color: white; color: #222222; font-family: arial;">1. <b>We moved!</b> </span><br />
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<span style="background-color: white; color: #222222; font-family: arial;">We bounced between various rental barns in Northern Virginia and the last place we were at was really difficult to cook and blog in (see terrible pictures in the <a href="http://castlefarmcookbook.blogspot.com/2011/06/once-upon-time-there-was-hamburger.html">hamburger cookie</a> post). </span><br />
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<span style="background-color: white; color: #222222; font-family: arial;">No matter how many extra lights we put in that tiny kitchen, we still couldn't get good pictures, and the lack of space made it hard to do anything complicated. Finally, enough was enough! We packed our boxes and bought a beautiful (permanent) castle farm in PA. </span><br />
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<span style="background-color: white; color: #222222; font-family: arial;">2. <b>We made a giant kitchen! </b></span><br />
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<span style="background-color: white; color: #222222; font-family: arial;">We loved everything about our new farm - except the kitchen. So we changed it from this: </span><br />
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<span style="background-color: white; color: #222222; font-family: arial;">to this: </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip6K9mUw_Xe4H5CIrj7kzhbPuWKJLnYHAAbZWmNdUut6qGgY7DAGF7ugFrf0IVoltvmRmiuwhKTXhE4kYbv8s5rCpUIiuKtzu6DWvhtk7dk0ZQVw1IqHADyw_XSWbTpNNld3V4HLpE0FW3/s1600/kitchen_after.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip6K9mUw_Xe4H5CIrj7kzhbPuWKJLnYHAAbZWmNdUut6qGgY7DAGF7ugFrf0IVoltvmRmiuwhKTXhE4kYbv8s5rCpUIiuKtzu6DWvhtk7dk0ZQVw1IqHADyw_XSWbTpNNld3V4HLpE0FW3/s400/kitchen_after.jpg" width="400" /></a></div>
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<span style="background-color: white; color: #222222; font-family: arial;">Well, we also added door handles and microwave, but I think you get the idea.<br /></span><br />
<span style="background-color: white; color: #222222; font-family: arial;">There is so much room for pigs and cows to frolic on the shiny new countertops! Plus the white background and lights are very flattering to our figures. Don't worry, we'll give you a full kitchen tour in the next post.</span><br />
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<span style="background-color: white; color: #222222; font-family: arial;">3. <b>We got a fancy camera!</b> </span><br />
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<span style="background-color: white; color: #222222; font-family: arial;">It occurs to me now that this is not really an excuse for not blogging. But it is still exciting.</span><br />
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<span style="background-color: white; color: #222222; font-family: arial;">We've always liked our trusty old point and shoot. It's great for vacations and everyday use. But for food photography it was a little lacking. </span><br />
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<span style="background-color: white; color: #222222; font-family: arial;">After begging our humans, they finally caved and bought us a DSLR. Our humans tell us they didn't buy it just for us though... it's because -</span><br />
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<span style="background-color: white; color: #222222; font-family: arial;">4. <b>We got a sheep!</b> </span><br />
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<span style="background-color: white; color: #222222; font-family: arial;">Cow + Pig = Sheep, right? I (Cornelius) thought it should be a Pow, but I was told that didn't make any sense. So we call it a Sheep. </span><br />
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<span style="background-color: white; color: #222222; font-family: arial;">Confused? Our humans had a baby! It looks like this: </span><br />
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<span style="background-color: white; color: #222222; font-family: arial;">And sometimes it tries to eat us. But we are hopeful that in the future it will be less bitey.</span><br />
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<span style="background-color: white; color: #222222; font-family: arial;"><b>What's Next?</b></span><br />
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<span style="background-color: white; color: #222222; font-family: arial;">So now for the question that is on everyone's minds - since we have a house/kitchen/fancy camera/sheep assistant, will you start to see our cute faces more frequently?</span></div>
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<span style="color: #222222; font-family: arial;">We hope so!</span></div>
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<span style="color: #222222; font-family: arial;">We have a lot of big plans like relocating this blog to our own domain and expanding beyond just food (we are well-rounded animals after all).</span><br />
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<span style="background-color: white; color: #222222; font-family: arial;">But we just wanted to check in and say <i>we haven't forgotten about you loyal readers!</i></span><br />
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<span style="background-color: white; color: #222222; font-family: arial;">Until then,</span><br />
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<span style="background-color: white; color: #222222; font-family: arial;">Pig, out.</span><br />
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Cornelius the Pighttp://www.blogger.com/profile/17480357379135280587noreply@blogger.com1tag:blogger.com,1999:blog-8833359086265477607.post-46517789637094083932011-06-06T14:38:00.000-04:002013-05-03T10:44:46.533-04:00Hamburger Cookies Recipe<!--StartFragment-->
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Pigs and people are very different animals.<o:p></o:p></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">When people think about summer, you think about swimming pools, beaches, suntan lotion, and barbecues.<o:p></o:p></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">While pigs appreciate barbecues, there is really only one thing on the pig’s mind when summer is approaching.<o:p></o:p></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">No, it’s not mud! <o:p></o:p></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Do you really think that’s all there is to pigs? Rolling around the mud? By now, you should really know we are much more sophisticated than that!<o:p></o:p></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">No, when summer is approaching, the one thing that pigs think about is hamburger cookies!<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Nilla wafers smell like summer.<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Back when we first started making hamburger cookies, they were in such high demand, that Cal and I had to restrict them to a seasonal treat. Otherwise, we think they might be demanded the entire year. <o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Assorted hamburger cookie recipes are all over the internet, but this particular method is a Castle </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Farm special. A full box of both cookies makes 40-something burgers (depending on how many broken ones there are).</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Oh, and sorry these pictures are so bad. We took them last year right after we moved into our new apartment. Think of the moving boxes as scenic decor. </span><br />
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<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 box of Nilla Wafers</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 carton of Keeblers Grasshopper cookies (or Thin Mints)</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 can of yellow icing</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 can of red icing</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 egg white</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">sesame seeds</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">a handful of shredded coconut – dyed green</span></li>
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<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Line up ½ the Nilla wafers facing up and ½ facing down. – all close together. </span></li>
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<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Beat an egg white in a small bowl. Brush the smooth rounded tops of 1/2 the cookies with eggwhites, then sprinkle with sesame seeds. Make sure to sprinkle every 6-10 cookies, or the eggwhites will dry.</span></li>
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<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">On the other half of the cookies, squeeze red icing around the edge of the flat side. Press a grasshopper cookie on top. </span></li>
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<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Squeeze yellow icing on top of the grasshopper cookie – around the edge and in the middle.</span></li>
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<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Sprinkle a very small amount of coconut on the edge of the yellow – making sure some of the green sticks out. <i>Cornelius’ tip: this is very important. If you just pile the “lettuce” in the middle you won’t see it, and the bun top won’t stick.</i></span></li>
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<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Press the seeded bun on top of the cookie.</span></li>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Total Time: 30 min</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Yield: 40 cookies</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">That’s it! If you make these a few times, you’ll get the hang of how much icing you need and where to place it to get it all to stick together and to look the best. <o:p></o:p></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">They may seem like a kinda weird combination of things, but they are the most glorious summer treat in all the land. Be warned, when you bring these to a picnic, people will never allow you to bring anything else in the future. That’s why we are strong advocates of having a firm hamburger cookie season that runs from Memorial Day to Labor Day. <o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibG582X0zPIDgDsPLZPdRH7e9ToqF6EBLAfQ7qYNEPcLeHKWvdeiQDM4T5MueRvvURfpRY0eTz1y1IL5csVN1iTm31Bb7oZ6Q6aMnmhl_bTOGTykukGyAqQVdjcDMwADKfngBSRbxhf5m-/s1600/IMG_0293.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibG582X0zPIDgDsPLZPdRH7e9ToqF6EBLAfQ7qYNEPcLeHKWvdeiQDM4T5MueRvvURfpRY0eTz1y1IL5csVN1iTm31Bb7oZ6Q6aMnmhl_bTOGTykukGyAqQVdjcDMwADKfngBSRbxhf5m-/s400/IMG_0293.JPG" width="400" /></span></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Happy Summer!<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">pig, out!</span></div>
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<!--EndFragment-->Cornelius the Pighttp://www.blogger.com/profile/17480357379135280587noreply@blogger.com0tag:blogger.com,1999:blog-8833359086265477607.post-1310886672118478732011-04-23T18:33:00.000-04:002013-05-03T11:44:45.816-04:00Cookie Extravaganza! Triple Peanut Butter Cookies Recipe<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAJHzhnD0ecmZn9KigsBVvy-PlWJcvTued15WE7BaRi1IgIOrJZ5AlsM8YY_ZNkDPo-vn4vjG2g5Cet7phY1P5o1zXKyAdYUzJfSIY0Y2Gbu6FCF9Er6aM1yiIAxIU5r8k5E2JnucN-bVv/s1600/pbedit2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAJHzhnD0ecmZn9KigsBVvy-PlWJcvTued15WE7BaRi1IgIOrJZ5AlsM8YY_ZNkDPo-vn4vjG2g5Cet7phY1P5o1zXKyAdYUzJfSIY0Y2Gbu6FCF9Er6aM1yiIAxIU5r8k5E2JnucN-bVv/s400/pbedit2.jpg" width="400" /></a></div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Do you know what goes with peanut butter?</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">If you said 'jelly', you are wrong.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">If you said 'pigs', you are close. And you get bonus points.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif;">But the correct answer is MORE PEANUT BUTTER!!!!</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif;">The way to make standard peanut butter cookies more delicious is really quite simple. Go to the store and buy everything that says 'Reeses' in the baking aisle. Now put them all into the cookies. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">These are triple peanut butter cookies, but maybe you could make them into quadruple or quintuple peanut butter cookies if you can find even more things. That would be amazing.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Cal, however, disagrees. He doesn't like peanut butter cookies. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyEjqjmi9Z4uGEYe4UoP8LrWyQqifin1JtCcqTyO2pdI0Q3W5K8z5gcaTqMvawxB-auhXpRP5o_lki1XX3fQSuMG2r0xKEA4XXHwzTxWQW6UqlrzTD93yb_yHKCCmq20O53bECWUIYmhmD/s1600/triple+peanut+butter+cookie+ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyEjqjmi9Z4uGEYe4UoP8LrWyQqifin1JtCcqTyO2pdI0Q3W5K8z5gcaTqMvawxB-auhXpRP5o_lki1XX3fQSuMG2r0xKEA4XXHwzTxWQW6UqlrzTD93yb_yHKCCmq20O53bECWUIYmhmD/s400/triple+peanut+butter+cookie+ingredients.jpg" width="400" /></a></div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Yeah, I don't understand either.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">To make these cookies, we started with a basic peanut butter cookie recipe from our Good Housekeeping Cookbook.</span><br />
<h2>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>Ingredients </i></span></h2>
<ul>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1 1/4 c flour</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1 tsp baking soda</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1/4 tsp </span>salt</li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1 c. natural creamy peanut butter</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1/2 c butter</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1/2 c packed brown sugar</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1/4 c sugar</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1 egg</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1 tsp vanilla extract </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1 c peanut butter chips</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">1 c Reese's pieces </span></li>
</ul>
<i style="font-family: 'Trebuchet MS', sans-serif;">Cornelius' tip: don't use the reduced fat stuff! or "peanut butter product" you really need the good stuff</i><br />
<h2>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>instructions</i></span></h2>
<ol>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Preheat oven to 350. Line your cookie sheets with parchment.</span></li>
<br />
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Combine flour, baking soda and salt in a bowl.</span></li>
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<li><span style="font-family: 'Trebuchet MS', sans-serif;">In the electric mixer, cream the butter and sugars. When its light and fluffy, add the peanut butter. Add egg and vanilla. Beat until combined. </span></li>
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<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add flour mixture and make sure it's all mixed up and blended.</span></li>
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<li><span style="font-family: 'Trebuchet MS', sans-serif;">Now put all of those glorious peanut butter bits and in and mix it by hand. You can use the electric mixer if you want but you'll probably smash up the pieces.</span></li>
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<li><span style="font-family: 'Trebuchet MS', sans-serif;">Drop heaping tablespoons of the dough, 2" apart, on the sheets. With fork, press </span>criss<span style="font-family: 'Trebuchet MS', sans-serif;">-cross pattern into cookies. </span><i style="font-family: 'Trebuchet MS', sans-serif;">Cornelius' question: why do we do this part? is there a real baking reason why peanut butter cookies are criss-crossed or is it just expected at this point?</i></li>
<br />
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Bake until lightly browned, 15-20 min. Transfer to a rack to cool.</span></li>
</ol>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Yield: 3 dozen cookies, </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">maybe more</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIFbo6IATDm_v-m5PwxJzkoKhsgwlmcfWG-_LvGgs6jdUO2wYY6_GohIfRxm15oEt23Q8XFiv1wA4NLbBOYER8MBqPeg_5p5BVzfgRyVblKL7AF1vthCAS-GLjPzDHXo3H_S4u-RAjcLDR/s1600/how+to+make+triple+peanut+butter+cookies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIFbo6IATDm_v-m5PwxJzkoKhsgwlmcfWG-_LvGgs6jdUO2wYY6_GohIfRxm15oEt23Q8XFiv1wA4NLbBOYER8MBqPeg_5p5BVzfgRyVblKL7AF1vthCAS-GLjPzDHXo3H_S4u-RAjcLDR/s1600/how+to+make+triple+peanut+butter+cookies.JPG" /></a></div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Eat with plenty of milk! </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">pig, out.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span>Cornelius the Pighttp://www.blogger.com/profile/17480357379135280587noreply@blogger.com1tag:blogger.com,1999:blog-8833359086265477607.post-13538899773133029122011-04-17T21:15:00.001-04:002013-05-15T17:25:25.707-04:00Penguin Sugar Cookies Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ5ZW-HJoFm4SBHXHwVf_b0cvLOctFrmP0ouKTdfB3fci5CHl7QOoFHAN6niu_M8fstX3cmCp9cvaP_MGY_EFo5rarJXTzNaMEx1FQa4Ay4-1a7LS6_g4Ta-YdbWaRAxc9nUuV6cesdS0D/s1600/peng2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ5ZW-HJoFm4SBHXHwVf_b0cvLOctFrmP0ouKTdfB3fci5CHl7QOoFHAN6niu_M8fstX3cmCp9cvaP_MGY_EFo5rarJXTzNaMEx1FQa4Ay4-1a7LS6_g4Ta-YdbWaRAxc9nUuV6cesdS0D/s400/peng2.jpg" width="400" /></span></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">As you may be aware, pigs and penguins are close allies. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">We are both highly stealthy and have many secret skills which we cannot tell you about. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">There is however one skill we can safely tell you about - that is our cookie baking prowess.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">As part of the cookie extravaganza (still running since last December), we invited our penguin friend Skipper to help us with the sugar cookies. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvo5DEJBupBs4plHtPEacSXXTTqNJpwcHFvVrNQWQsJZQzDttu0OTenYELOdphf4BM_gHkS2kOA12lVjpB3J_C90WBbbZoQzUv9K-430YdWuhjcLRpl7mX-K53rF9IYXhV77rW9dh6_b4k/s1600/peng1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvo5DEJBupBs4plHtPEacSXXTTqNJpwcHFvVrNQWQsJZQzDttu0OTenYELOdphf4BM_gHkS2kOA12lVjpB3J_C90WBbbZoQzUv9K-430YdWuhjcLRpl7mX-K53rF9IYXhV77rW9dh6_b4k/s400/peng1.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">As you will see, Skipper did very little work. Other than posing with the cookies. He was very good at that. I was in charge of all the decorating. Cal helped some.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<a name='more'></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I will give Skipper credit for finding the idea though. He found it at </span><a href="http://www.the-crafty-penguin.com/2010/12/penguin-gingerbread-cookies.html"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The Crafty Penguin</span></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> blog (not surprisingly, one of his favorite blogs). </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">We decided to do a sugar cookie instead of the gingerbread, and we used the basic recipe from </span><a href="http://bakeat350.blogspot.com/2008/04/taste-of-yellow-yellow-rose-sugar.html"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Bake at 350</span></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">. (If there were a kingdom of cookies - which I really wish there was -, this blogger would be it's queen. Her site also has a ton of good cookie tips!)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Our last source of the evening is Wilton, who's </span><a href="http://www.wilton.com/recipe/Royal-Icing"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">basic royal icing recipe</span></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> we used. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">(Pigs and penguins may be a little evil, but we don't plagiarize!)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">cookie ingredients</span></i><br />
<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></i><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 c flour</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tsp baking powder</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 c sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 c salted butter, cold</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 egg</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3/4 tsp vanilla</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp almond extract</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">icing ingredients</span></i><br />
<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></i><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 lb confectioners sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 Tbsp meringue powder</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 Tbs water</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">black and orange gel food colors</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">instructions</span></i><br />
<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></i><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Cream butter and sugar.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Add egg and extracts and mix it up.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Mix together your flour and baking powder in a bowl. Add flour mixture to the creamy mixture a scoop at a time. Beat until just combined. Make sure to scrape down the bowl as you go!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9tHfm3JA1oBDhPKGBx0ghIsaFXss0nfBgF0PrVHEY_GF7sUOM5bXpRGpvBzQtmYHWRn3TDvtQQKs4zynYpp5zIfDGj_Gh5apuSSU8tQ1L63HcTsN2X1iUQ-GCcWb7GUOEQFxr_WnjGBUm/s1600/IMG_7473.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9tHfm3JA1oBDhPKGBx0ghIsaFXss0nfBgF0PrVHEY_GF7sUOM5bXpRGpvBzQtmYHWRn3TDvtQQKs4zynYpp5zIfDGj_Gh5apuSSU8tQ1L63HcTsN2X1iUQ-GCcWb7GUOEQFxr_WnjGBUm/s400/IMG_7473.JPG" width="300" /></span></a></div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Knead the dough together a bit with your hands as you scoop it out of the bowl. It's ok that it's a little crumbly.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. Roll out onto a lightly floured surface to about 1/4" thick. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6. Cut out assorted sized circles for assorted sized penguins.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">7. Line your baking sheets with parchment and preheat the oven to 350.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">8. Place cookies on a sheet, then freeze it for 5 minutes. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">9. Bake 10-12 minutes.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">10. Cool on sheet 2-3 minutes.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">11. Transfer to cooling rack to cool completely. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So now you have a bunch of round sugar cookies. Resist the temptation to eat any before you turn them into penguins. Trust us, penguin cookies taste much better than plain cookies.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">12. Beat your icing ingredients until it looses it's shiny-ness. This takes 7 or so minutes which an electric hand mixer.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">13. Separate the icing. Color a small amount orange, and then 1/2 of the remainder black.</span><br />
<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cornelius' tip: it's really really hard to get a true black. You must use high quality colors. Even so, it took us an entire jar of black, plus some brown to get a nearly black color. It looked purple when we piped it on there, luckily it dried blacker. Purple penguins would have been fun though. Be sure to cover the icing you are not using with a damp paper towel so it does not dry out. </span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWvTJS7p0xVpFe6scrIcpW9rvGPvUkEukPH37GduTYLsVoqz_yOoJlIppF4IIyoinQTIe-j-w0kJxt9hfGz6lAZ3DDSIVv78Vv1kgwySRg7dIf05gRUye8AZbM853-0Y_VjAyX8mt8wdr1/s1600/IMG_7470.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWvTJS7p0xVpFe6scrIcpW9rvGPvUkEukPH37GduTYLsVoqz_yOoJlIppF4IIyoinQTIe-j-w0kJxt9hfGz6lAZ3DDSIVv78Vv1kgwySRg7dIf05gRUye8AZbM853-0Y_VjAyX8mt8wdr1/s400/IMG_7470.JPG" width="300" /></span></a></div>
<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cal's tip: An easy way to fill a piping bag!</span></i><br />
<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></i><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">14. First, pipe the black part of the penguin. Fill a few scoops of icing into your bag with a thin tip. Pipe the outline first. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMuEj1unjOyYKDeHUErm1UbrAVQWdYisaGqgav6XE0lkTnoTVF-nCjZt7GF3viNAE8U7SzjBOQOfi-mGNCHKgpnSBNVzI7dq-KdyDwOM9wEoyZlOXncRocn5PiphIPPGOMTC-QOckWHY7V/s1600/IMG_7475.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMuEj1unjOyYKDeHUErm1UbrAVQWdYisaGqgav6XE0lkTnoTVF-nCjZt7GF3viNAE8U7SzjBOQOfi-mGNCHKgpnSBNVzI7dq-KdyDwOM9wEoyZlOXncRocn5PiphIPPGOMTC-QOckWHY7V/s400/IMG_7475.JPG" width="400" /></span></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">15. Reserving a small amount of the thick black icing for the eyes, add water a tsp at a tiem to the black to thin it for flooding. Go back and flood the penguins to fill their black parts. You might need to use a toothpick to pull the icing into the edges. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">16. Ok now you have to wait a while - at least a few hours, preferably overnight. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">17. Now you are ready to do the white part of the penguin. Again, outline the area first. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrdFEwwCzwAmqsxs9l8x34PSs_Xl-xiLJIjb9I9RdOeB2UNw2aQg9YqSrEuzUtCaa9y5FFmSKG6A3ioaI0b3WJ-yRC-_0jJoMDWOJIDbqNU80-gDlFysnP-HbwxYD-ArKFStyrtxm_B0ax/s1600/IMG_7498.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrdFEwwCzwAmqsxs9l8x34PSs_Xl-xiLJIjb9I9RdOeB2UNw2aQg9YqSrEuzUtCaa9y5FFmSKG6A3ioaI0b3WJ-yRC-_0jJoMDWOJIDbqNU80-gDlFysnP-HbwxYD-ArKFStyrtxm_B0ax/s400/IMG_7498.JPG" width="300" /></span></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">18. Then, thin the icing and flood!!!!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp2us-R9QfMtEzmjJYgasdcBp8I76sIaRRBrTUvWZ6dJ8rhJEVQ9bxKMxgNjt-DHMCa8MOkqTzPkClq2Yj3jlRBhheDIGZL40wZscCLLw_OokvcX-1tHN4_kAAIAqHKS6rQWKClNAho5zx/s1600/IMG_7501.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp2us-R9QfMtEzmjJYgasdcBp8I76sIaRRBrTUvWZ6dJ8rhJEVQ9bxKMxgNjt-DHMCa8MOkqTzPkClq2Yj3jlRBhheDIGZL40wZscCLLw_OokvcX-1tHN4_kAAIAqHKS6rQWKClNAho5zx/s400/IMG_7501.JPG" width="400" /></span></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">19. Now you wait again. Come back the next day.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">20. Time to add the eyes, feet and beak! Make your penguins cute.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbXGh1Q4A65UugkmwxbXZSnMln0O6FDv5MfBJU9mlQBElgJzMzOTOs5g5ZOcmcbuA_a8Iujj7wKa0cqg8rCrYrVUYHTP46z718ERclS9tV8WnYxyJyWWp3Z4YITRs6Jhxt6UvWB2A4FPBJ/s1600/IMG_7502.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbXGh1Q4A65UugkmwxbXZSnMln0O6FDv5MfBJU9mlQBElgJzMzOTOs5g5ZOcmcbuA_a8Iujj7wKa0cqg8rCrYrVUYHTP46z718ERclS9tV8WnYxyJyWWp3Z4YITRs6Jhxt6UvWB2A4FPBJ/s400/IMG_7502.JPG" width="400" /></span></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">21. Wait at least a few hours for all of the icing to be set before you bag them up if you are gifting them. Otherwise, you may now eat your penguins!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPRavJrIfSoH6lP5AtgOtaHVJk0QJkfzki4Qu_IfLpfuMlwdzLMpWhxy-BYHBPtJvYkvbC_Vg2bkrZJRMa0e8QBqvS00FLpDmjq6b_YErWLGqnE2Qxdj39lpazW60EgQCz-kCNcbYzd-V8/s1600/peng4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPRavJrIfSoH6lP5AtgOtaHVJk0QJkfzki4Qu_IfLpfuMlwdzLMpWhxy-BYHBPtJvYkvbC_Vg2bkrZJRMa0e8QBqvS00FLpDmjq6b_YErWLGqnE2Qxdj39lpazW60EgQCz-kCNcbYzd-V8/s400/peng4.jpg" width="400" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiadBIRZDBCuTKCUE-TcXZcH7S9wW1IzssAaxMyHPWg-of7KYtn7wR2AKtqUmOT9KFDREL8Ykv2Fjg6QTQi9nQB7W_Y8wd-6cJBsfiqJHp4Nz2DEFyepV2zph41zFxvIQhFW9C3t6cqMoYt/s1600/peng3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiadBIRZDBCuTKCUE-TcXZcH7S9wW1IzssAaxMyHPWg-of7KYtn7wR2AKtqUmOT9KFDREL8Ykv2Fjg6QTQi9nQB7W_Y8wd-6cJBsfiqJHp4Nz2DEFyepV2zph41zFxvIQhFW9C3t6cqMoYt/s400/peng3.jpg" width="400" /></span></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">pig, out!</span><br />
<span class="Apple-style-span" style="color: #333333; font-size: small;"><span class="Apple-style-span" style="font-size: 13px; line-height: 20px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="color: #333333; font-family: 'Century Gothic', Georgia, serif; font-size: small;"><span class="Apple-style-span" style="font-size: 13px; line-height: 20px;"><br />
</span></span>Cornelius the Pighttp://www.blogger.com/profile/17480357379135280587noreply@blogger.com3tag:blogger.com,1999:blog-8833359086265477607.post-13496235926812281632011-04-10T23:40:00.001-04:002011-04-17T22:27:11.498-04:00Once upon a time there was... Dipped Shortbread Cookies<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9RVR-4JhHpGKeX7iw-tKy-ke5lLyavvDQCcTRYFXVDwL_Gp0R2yFSDSnA2CzAGfpgVDcauUn7siJGfo8xq-tYSEVOfB0EDp2FsFHj2chFj_CRE_mE6jf6dwbRhyN6I6X6sdC85r2uDvjz/s1600/IMG_7587.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9RVR-4JhHpGKeX7iw-tKy-ke5lLyavvDQCcTRYFXVDwL_Gp0R2yFSDSnA2CzAGfpgVDcauUn7siJGfo8xq-tYSEVOfB0EDp2FsFHj2chFj_CRE_mE6jf6dwbRhyN6I6X6sdC85r2uDvjz/s400/IMG_7587.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I know these cookies seem a little untimely now that it's April... they made a lot more sense when we made them back in December. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Despite the holiday sprinkles, this basic dipped shortbread recipe is good all year. It's actually a very nice, light spring cookie! </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Maybe you'll want to find some sprinkles with bunnies or something on them instead, though. Of course, if you have red and green sprinkles leftover still, we wouldn't hold it against you if you wanted Christmas cookies in the springtime - they would still be delicious.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a name='more'></a><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Anyway, we decided to make these after finding the cute sprinkles and wanting a cookie that would show them off. </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> We liked the idea of the dipped shortbread, and ended up putting a few variations together to come up with this castle farm original recipe. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>makes about 2 dozen</i></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>ingredients</i></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3/4 c butter, softened</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 Tbsp vanilla</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 3/4 c flour</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp baking powder</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 1/2 c semi sweet chocolate chips</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 Tbsp shortening</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">sprinkles</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFRBVXQLqZ2gN5u214SBe_AKgwypBlxVeZZiyhZ2ONtJ75UD1ladan8iVYByWa0e2pQ0XoZrY5E7mwOsCfRwPwdkRlQAEQzNvvrhLYVOTZEwkLj64Mkhnb_bL4fFtFN0DNz54YzyANg_jd/s1600/IMG_7463.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFRBVXQLqZ2gN5u214SBe_AKgwypBlxVeZZiyhZ2ONtJ75UD1ladan8iVYByWa0e2pQ0XoZrY5E7mwOsCfRwPwdkRlQAEQzNvvrhLYVOTZEwkLj64Mkhnb_bL4fFtFN0DNz54YzyANg_jd/s400/IMG_7463.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>instructions</i></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Cream butter, sugar, and vanilla until light and fluffy <i>(not unlike a spring bunny!)</i>.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXVQhj7MkLXOwOnoSk9i0Dz-VUNOJin36cYQZ0EFtMGWWFDnaSGU4KNdm9D15U27wNOfq-WCDMowuCUBj1Mrcp56W9YC1IURfZSlEkQw1kMfMXY59KczCULvVtYZtmySGNhao1whuB6Ln2/s1600/IMG_7445.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXVQhj7MkLXOwOnoSk9i0Dz-VUNOJin36cYQZ0EFtMGWWFDnaSGU4KNdm9D15U27wNOfq-WCDMowuCUBj1Mrcp56W9YC1IURfZSlEkQw1kMfMXY59KczCULvVtYZtmySGNhao1whuB6Ln2/s400/IMG_7445.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Combine flour and baking powder in a separate bowl. Add to creamed mixture and mix well.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuUEsMOCbW9uwefW8biLMUHe5uA8UQV9rQKxFIpi3boD61XOw1BJdMHmP9GNKyUotfiFTUsagxwYbxcHCMOkjWnCDRp1TZ691hSLmIJ8uf8vhjr-sccdgOXrq_3t1cyvvdQh8Q69-yqEgH/s1600/IMG_7447.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuUEsMOCbW9uwefW8biLMUHe5uA8UQV9rQKxFIpi3boD61XOw1BJdMHmP9GNKyUotfiFTUsagxwYbxcHCMOkjWnCDRp1TZ691hSLmIJ8uf8vhjr-sccdgOXrq_3t1cyvvdQh8Q69-yqEgH/s400/IMG_7447.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Refrigerate about an hour. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>Cal's tip: make sure to watch over your pigs at this time. Unattended pigs may try to eat unauthorized cookie dough!</i></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. On a floured surface, roll out dough to 1/4". Cut out 2.5" circles.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyDrTZfeIp-VAzk8fzbvjxM6zDXp5t_bmqZdfwz568lyKwbCTFrgVSVJ133lC4L8gFR5UA3NMUmB08cBu6L8WBOXmCnVx2RCCxXpc-qn5M0oX3RvPIRHqjoBV7q0te36KiP19VypnZarqe/s1600/IMG_7451.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyDrTZfeIp-VAzk8fzbvjxM6zDXp5t_bmqZdfwz568lyKwbCTFrgVSVJ133lC4L8gFR5UA3NMUmB08cBu6L8WBOXmCnVx2RCCxXpc-qn5M0oX3RvPIRHqjoBV7q0te36KiP19VypnZarqe/s400/IMG_7451.JPG" width="400" /></a></div> <i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cal's tip: Make sure to take turns! Cutting out cookies is fun.</span></i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG99prMGfULD-mmkmdW-iGGcMefIxkGsCj_ecRv0-SLchwBTZhRHTRF24iv82gpTsc2W0KpN8-tfMCZFoMxKWZGkaos-VTGBn2PNsAQhvEpJ-fPa9RlcBbRWFAODNA6Qb01jS-4d8T2v5C/s1600/IMG_7454.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG99prMGfULD-mmkmdW-iGGcMefIxkGsCj_ecRv0-SLchwBTZhRHTRF24iv82gpTsc2W0KpN8-tfMCZFoMxKWZGkaos-VTGBn2PNsAQhvEpJ-fPa9RlcBbRWFAODNA6Qb01jS-4d8T2v5C/s400/IMG_7454.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. Bake 20-25 minutes at 300. Cool.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5.5. You might want to use this time to clean up and prepare an area for the next step! See how professional we are?</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqK6tIc9JCR_IAeNIx0lytGJwuzevVkFb5pTrwJtZGjxTKgGqSdqf_Qs7apQ6YMqgeF4myzhoSWpOW9yBD-rjRTcVRbj7u_UB6Nmzn5StIA-x5rrKVwnctnb5slQYIJgM7uJaPU-K4Q2XW/s1600/IMG_7460.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqK6tIc9JCR_IAeNIx0lytGJwuzevVkFb5pTrwJtZGjxTKgGqSdqf_Qs7apQ6YMqgeF4myzhoSWpOW9yBD-rjRTcVRbj7u_UB6Nmzn5StIA-x5rrKVwnctnb5slQYIJgM7uJaPU-K4Q2XW/s400/IMG_7460.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6. Melt chocolate chips and shortening in a small saucepan. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY5yeJdH0rk32JfE3H5i8eC9vd5et0vYtPP_3nIGwhf1J0UQxk4gbnmF6cBquDap-b-RyCqz8vFusBRXNNobq9g6x0CmRW8p_CAScLar5fhbWvM6Ud-W2ftXLvcm41cEaavHGFiy6QTlhD/s1600/IMG_7458.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY5yeJdH0rk32JfE3H5i8eC9vd5et0vYtPP_3nIGwhf1J0UQxk4gbnmF6cBquDap-b-RyCqz8vFusBRXNNobq9g6x0CmRW8p_CAScLar5fhbWvM6Ud-W2ftXLvcm41cEaavHGFiy6QTlhD/s400/IMG_7458.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">7. Dip cookies into chocolate.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihLWWgObyj6cEyeYsuZ3iOrJFnkQtEv6kcFu9Pvm9dY8l5qmplyuAPzhK9RgljVxJbdxM-5bglbWXrZFSItzaP-6_9EXfPIr03IfokPsAOphIDxgkn6NTyVMJRSKUfxTq4EHM1XG0pMhlV/s1600/IMG_7466.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihLWWgObyj6cEyeYsuZ3iOrJFnkQtEv6kcFu9Pvm9dY8l5qmplyuAPzhK9RgljVxJbdxM-5bglbWXrZFSItzaP-6_9EXfPIr03IfokPsAOphIDxgkn6NTyVMJRSKUfxTq4EHM1XG0pMhlV/s400/IMG_7466.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">8. Then dip into sprinkles.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtqxUCNa1UudKGI2vzdDEaKf0dGjsFSpEMvuTSN37goS9UTRL2kn2gyDlxU7JFNPpJe_Zc8tx8Mb9QV00nUtnVIwu0oyg7_e2-bRv76gQNuXL3Sfzn0Y8kGC6EZq3FKUAHoN8ZTFAye9as/s1600/IMG_7467.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtqxUCNa1UudKGI2vzdDEaKf0dGjsFSpEMvuTSN37goS9UTRL2kn2gyDlxU7JFNPpJe_Zc8tx8Mb9QV00nUtnVIwu0oyg7_e2-bRv76gQNuXL3Sfzn0Y8kGC6EZq3FKUAHoN8ZTFAye9as/s400/IMG_7467.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">9. Let them set on wax paper.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuYs3rzHWJEXP9dMyIxAc7mj5DHtKEyHs48i2ktywP1l82tG0MZtLx8blMgdXiCWf430SwpkfXEIs4yDKMorplI-tm8EOLtmvkQwzaKUCnsYMo1QvqwHd1j7rZtuOMiZg9OGPWlbFpz1Q6/s1600/IMG_7469.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuYs3rzHWJEXP9dMyIxAc7mj5DHtKEyHs48i2ktywP1l82tG0MZtLx8blMgdXiCWf430SwpkfXEIs4yDKMorplI-tm8EOLtmvkQwzaKUCnsYMo1QvqwHd1j7rZtuOMiZg9OGPWlbFpz1Q6/s400/IMG_7469.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So there you have it! Christmas cookies in April!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZPI_CnzskDJNs_8JJiR6-Mc5dWEsSYIGAKY92ZMv0JrLhs1yQA4IeGUszOLU4hK9ZmPP-OvKDP5qMV4MYeixDBWAnWj4T5YpMDpyA8HxqDiCY4igj4SgulRFTzDyNr0cPNYnh4W3iYqaz/s1600/IMG_7577.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZPI_CnzskDJNs_8JJiR6-Mc5dWEsSYIGAKY92ZMv0JrLhs1yQA4IeGUszOLU4hK9ZmPP-OvKDP5qMV4MYeixDBWAnWj4T5YpMDpyA8HxqDiCY4igj4SgulRFTzDyNr0cPNYnh4W3iYqaz/s400/IMG_7577.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-eki5WMLmpHH2PRgXpDiKmUCQZrh9T0SqaHs4PgSxzQSKzoemwDqzqEsnc865F7qnVflBkJli28is3FsDuZ2cxcu10eaFIOw02llA6HUYOxTvXJwZaMDZ9KIHSN251RSmUN1nSRkDGDkz/s1600/IMG_7575.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-eki5WMLmpHH2PRgXpDiKmUCQZrh9T0SqaHs4PgSxzQSKzoemwDqzqEsnc865F7qnVflBkJli28is3FsDuZ2cxcu10eaFIOw02llA6HUYOxTvXJwZaMDZ9KIHSN251RSmUN1nSRkDGDkz/s400/IMG_7575.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Moo!</span>Calhttp://www.blogger.com/profile/03902749610788030851noreply@blogger.com4tag:blogger.com,1999:blog-8833359086265477607.post-25683846816997341742011-04-07T22:37:00.001-04:002011-04-10T23:40:55.123-04:00Once upon a time there was.. French Butter Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGrc1vItD9_2euf4d8YqotutLOdC4WFz3ANQ8hrle-2svc2ClO8nB6a26GAfCgmGlApVE-LBIxbkcAlLxdc6P2kSsT0Wswe1t_j0ac12Vep7kJEaQaHDs6Q4UT8NUkuqpMDe1cdYQNM8Ub/s1600/IMG_7559.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGrc1vItD9_2euf4d8YqotutLOdC4WFz3ANQ8hrle-2svc2ClO8nB6a26GAfCgmGlApVE-LBIxbkcAlLxdc6P2kSsT0Wswe1t_j0ac12Vep7kJEaQaHDs6Q4UT8NUkuqpMDe1cdYQNM8Ub/s400/IMG_7559.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">We could make up some reasons we haven't been sharing our cute faces lately... like bluepigface disease or the whooping oink syndrome.... or we could pretend like our absence didn't happen and we have been blogging all of 2011.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">We're going to go with the second choice.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Today, we present the fourth installment of our cookie extravaganza! French butter cookies.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">For some reason, it never occurs to me that certain foods can be homemade. Like circus peanuts. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I only eat these wonderful cookies once a year, at Christmas time. They come in a round tin and that is just how it is. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So when I saw their recipe on Annie's Eats, my first reaction was confusion - it had really never occurred to me they could be made in a kitchen. My second reaction, was, of course, I NEED TO MAKE THESE AND EAT THEM NOW.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">If you are having the same train of thought, I recommend going with the second option. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a name='more'></a><br />
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<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">This recipe is from Cooks Illustrated via <a href="http://annies-eats.net/2010/12/10/french-butter-cookies/">Annie's Eats</a>.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>ingredients</i></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 egg</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">10 Tbsp unsalted butter, softened</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/3 c + 1 Tbsp sugar</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 tsp salt</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 Tbsp vanilla</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 1/2 c flour</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN-kCJkLE4h6k0An-1J5_Z35r0gSc6h52_h933M69MMPfnSV3KxZXiVf3MeBfaN9hio61l0EFohTdQEYJ-CJDWe85I1CPBSoHvWAxJb6frjwXg_GnsCHJcCIx50ZJm2mAFj_Ol2EQ2HRdv/s1600/IMG_7435.JPG" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN-kCJkLE4h6k0An-1J5_Z35r0gSc6h52_h933M69MMPfnSV3KxZXiVf3MeBfaN9hio61l0EFohTdQEYJ-CJDWe85I1CPBSoHvWAxJb6frjwXg_GnsCHJcCIx50ZJm2mAFj_Ol2EQ2HRdv/s320/IMG_7435.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 egg white, lightly beaten w/ 1 tsp water</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">turbinado sugar (sugar in the raw)</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>instructions</i></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Put the egg in a saucepan and cover with an inch of water. Bring it to a boil, then cover the pot, remove from heat and let it sit 10 minutes. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX3CjMOSO1pG5if7jXSsfxFbzFQbn4pPh2mHZsRy1IBjElvq0RIOXJyS2C8XEIQ9Ay2Cj78V3gBL9Jd3Ep_5TcI7I-kMbz_nudPj6n-xgr3i_J_VoATN6e3xBPsP0JljCVqxwQNb5Yx8ch/s1600/IMG_7414.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX3CjMOSO1pG5if7jXSsfxFbzFQbn4pPh2mHZsRy1IBjElvq0RIOXJyS2C8XEIQ9Ay2Cj78V3gBL9Jd3Ep_5TcI7I-kMbz_nudPj6n-xgr3i_J_VoATN6e3xBPsP0JljCVqxwQNb5Yx8ch/s400/IMG_7414.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Fill a bowl with ice water. Put the egg in the water and let it chill for 5 minutes.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Crack and peel the egg. Eat the white. Push the yolk through a mesh sieve and collect the hard boiled bits.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE41N8qg9Md6XutGktOHCj_1DSEjlNFdsxWoZFjXe5eiy8z6r27OoiDHcpHwedAI2TAEfKANwI010CIu7s6pGolef-IZqRooSJNL2YotihMTy2FG3GuR-lZj7Q29j9f6XrV2Pmt39aKVA1/s1600/IMG_7420.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE41N8qg9Md6XutGktOHCj_1DSEjlNFdsxWoZFjXe5eiy8z6r27OoiDHcpHwedAI2TAEfKANwI010CIu7s6pGolef-IZqRooSJNL2YotihMTy2FG3GuR-lZj7Q29j9f6XrV2Pmt39aKVA1/s400/IMG_7420.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Beat butter, sugar, salt, and egg-bits with an electric mixer, on medium speed until light and fluffy. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. Turn mixer to low, add the vanilla and just combine.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFnqwWyY7PywXVux74KPKjbaGK3CS834YlsGMdc_pze48Nmuni4UFCglwwIbTo2D8gZwBvKuZN8t82ELkEb5Zp7wkFsMy4e55cH3J56E46ewlKGUzKR8DGaTP3Wmvj9GEGv1v1IAaVSzGN/s1600/IMG_7431.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFnqwWyY7PywXVux74KPKjbaGK3CS834YlsGMdc_pze48Nmuni4UFCglwwIbTo2D8gZwBvKuZN8t82ELkEb5Zp7wkFsMy4e55cH3J56E46ewlKGUzKR8DGaTP3Wmvj9GEGv1v1IAaVSzGN/s400/IMG_7431.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6. "Use a spatula to press the dough into a cohesive mass". </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>Cornelius' note: this is the best description of dough ever - "cohesive mass"! I picture cookie dough taking over a city king kong-style. That would be amazing.</i></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">7. Divide the dough in half and roll into a log about 6 inches long and 2" in diameter. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-4IQGeRAR4VAeet_-A2D0z3Gd991HCba0FN5hFJTyz6KFRJnMtpxczi3M3OUU3_9Jk6NxoFXVXE_aFEJG10jP3DTsD_4lfjoba5fFUS1F4Jt8Wy2LlBs1rGttOWx9Ca7pCXUrqrMIncxr/s1600/IMG_7427.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-4IQGeRAR4VAeet_-A2D0z3Gd991HCba0FN5hFJTyz6KFRJnMtpxczi3M3OUU3_9Jk6NxoFXVXE_aFEJG10jP3DTsD_4lfjoba5fFUS1F4Jt8Wy2LlBs1rGttOWx9Ca7pCXUrqrMIncxr/s400/IMG_7427.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>Cornelius' note: CI specifically stated 1 3/4 inch diameter. We decided this was a little ridiculous and we would not measure out dough. </i></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">8. Wrap the logs in plastic and chill in the freezer until almost firm, about 30 minutes. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9O5z_jExih4Ja2KWwAY5YPHCG5VmQZ8pAft_EO1hNGgfVPFPBbjQVKizsDCP2pOssCdAjb9-uy3LAMdndrf5sd2vxEpPMfHxTGkZmSwhrs_7vxHqHzlYdC3zYLxCXPIe3JvrtdFcbnCGl/s1600/IMG_7428.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9O5z_jExih4Ja2KWwAY5YPHCG5VmQZ8pAft_EO1hNGgfVPFPBbjQVKizsDCP2pOssCdAjb9-uy3LAMdndrf5sd2vxEpPMfHxTGkZmSwhrs_7vxHqHzlYdC3zYLxCXPIe3JvrtdFcbnCGl/s400/IMG_7428.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>Cornelius' tip: You can stop here and freeze the dough up to 2 weeks if you would like. But if you need to eat it now or need a dough mass to invade a city, continue..</i></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">9. Preheat oven to 350. Line baking sheets with parchment.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">10. Slice the dough logs into 1/4" rounds. </span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiaSnfoQ7ehsHKUX1cj_z_VvUVWZR8EKJTkp48eFTVwYXSLU0wauI6qJqbaHhhqp2wDBXtygKf3vxRFOzZKSKa1xMt8hNtGUExXAEM0c8soGTyRs35znCbRZkT1yZETSq5DFUoZBUAhtv9/s1600/IMG_7437.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiaSnfoQ7ehsHKUX1cj_z_VvUVWZR8EKJTkp48eFTVwYXSLU0wauI6qJqbaHhhqp2wDBXtygKf3vxRFOzZKSKa1xMt8hNtGUExXAEM0c8soGTyRs35znCbRZkT1yZETSq5DFUoZBUAhtv9/s320/IMG_7437.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">11. Roll the rounds into balls.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8vMSIbVe5Vk11_vG36yOV84ljbWr0g33OCzL2zz21zhLCH2fA-MLhiOFGRwzzkQCQkjGPH12fw9K4JOqWv3hykFkFJMgrq_WNEW-S3S-_L2haVqL4ZTfEpPuod2B6bGKP0r2K-au9R__A/s1600/IMG_7438.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8vMSIbVe5Vk11_vG36yOV84ljbWr0g33OCzL2zz21zhLCH2fA-MLhiOFGRwzzkQCQkjGPH12fw9K4JOqWv3hykFkFJMgrq_WNEW-S3S-_L2haVqL4ZTfEpPuod2B6bGKP0r2K-au9R__A/s400/IMG_7438.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">12. Roll the balls into a 6" rope.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_mB9ZTrgel39ddPD3g3YoClSIdSoIpj-GaHUrFXKJzvD_fPlyo3aPGQ_4r9GHKaojKv-iu728w0QH0m0e4apJoEUfotmFXej1ZyJjASGGO7SLhbq9AW1oU9xpBeCLXMi_njh9vdzTGaXC/s1600/IMG_7439.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_mB9ZTrgel39ddPD3g3YoClSIdSoIpj-GaHUrFXKJzvD_fPlyo3aPGQ_4r9GHKaojKv-iu728w0QH0m0e4apJoEUfotmFXej1ZyJjASGGO7SLhbq9AW1oU9xpBeCLXMi_njh9vdzTGaXC/s400/IMG_7439.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">13. Twist the ropes into pretzel shapes.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYIB3NRNQPLbhAU7b1LQoiTiRsjGhH5BqwOLfOqmv-ld_MX7i2MAz0ytyQk5bGed7LR_uWtUnArPe_JB9ELNK1rDBbzqizw7am4BapROl1d23Qqt-uAVGB8zf5ceJO4Pq_-MK4pDp0wo3D/s1600/IMG_7440.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYIB3NRNQPLbhAU7b1LQoiTiRsjGhH5BqwOLfOqmv-ld_MX7i2MAz0ytyQk5bGed7LR_uWtUnArPe_JB9ELNK1rDBbzqizw7am4BapROl1d23Qqt-uAVGB8zf5ceJO4Pq_-MK4pDp0wo3D/s400/IMG_7440.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">14. Brush with egg wash and sprinkle with sugar.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi09SZMVyrgMswn6dmCmKv7y1rbQKDJitb0C3Q8vg6Um3mTK5SxUH5to0pHCGWv2qLgflPx7e724hAytUog2dwmXBQlUOoDyPmYy4Rfsn5ndLEgAo_pAqUBnUJy1AwNt4CZvNatBoQTzw8m/s1600/IMG_7442.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi09SZMVyrgMswn6dmCmKv7y1rbQKDJitb0C3Q8vg6Um3mTK5SxUH5to0pHCGWv2qLgflPx7e724hAytUog2dwmXBQlUOoDyPmYy4Rfsn5ndLEgAo_pAqUBnUJy1AwNt4CZvNatBoQTzw8m/s400/IMG_7442.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">15. Bake about 15 minutes, until cookies are golden. Rotate pans halfway through baking. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">16. Cool on baking sheets about 5 minutes, then transfer to racks to finish cooling.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGnaN0t5Zlj_jBZm6p8LeSpWa5W0cQKMvEkTocRFidSBGHmWqf4tYzWRZ8TvVYQt6bsnIwreyC1R01JRQbPftnhlRmZCvFdSgelasGMza-lvt3SfQVWik35DK48MVAEXSHm8M4xEot33K5/s1600/IMG_7563.JPG" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGnaN0t5Zlj_jBZm6p8LeSpWa5W0cQKMvEkTocRFidSBGHmWqf4tYzWRZ8TvVYQt6bsnIwreyC1R01JRQbPftnhlRmZCvFdSgelasGMza-lvt3SfQVWik35DK48MVAEXSHm8M4xEot33K5/s320/IMG_7563.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">These really came out even better than the store bough tins. I think the only way we would have enjoyed it more is if the cohesive mass of cookie dough took over a city. We urge you to try this and please send us the results.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Of course, if you just make them into cookies, we would urge you to send us those as well. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">We like cookies.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2HEPTrv6QmysIRvsA1IvpAoz8HSQKqd9mPj7V4_392Loi8IGkfqIux2ppghgYhXIFCYQq6SeagcsW1oA8VwgwzU5v5zbUwR0lV0FruoDuZbCGgnZFeJ7wcmJ3VNoO7u8GZCU7dZ-CfHvk/s1600/IMG_7558.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2HEPTrv6QmysIRvsA1IvpAoz8HSQKqd9mPj7V4_392Loi8IGkfqIux2ppghgYhXIFCYQq6SeagcsW1oA8VwgwzU5v5zbUwR0lV0FruoDuZbCGgnZFeJ7wcmJ3VNoO7u8GZCU7dZ-CfHvk/s400/IMG_7558.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Pig, out!</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i><span class="Apple-style-span" style="border-collapse: collapse; color: #444444; font-family: Georgia, Times, serif; font-size: 13px; font-style: normal; line-height: 22px;"></span></i></span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i></i></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #444444; font-family: Georgia, Times, serif; font-size: 13px; font-style: normal; font-weight: 400; line-height: 1.75em; margin-bottom: 1.2em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 30px; padding-right: 0px; padding-top: 0px; text-transform: none; vertical-align: baseline;"><i><span class="Apple-style-span" style="color: black; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="border-collapse: separate; font-size: small; line-height: normal;"><br />
</span></span></i></div></i></span>Cornelius the Pighttp://www.blogger.com/profile/17480357379135280587noreply@blogger.com2tag:blogger.com,1999:blog-8833359086265477607.post-53253448084223413182011-01-12T07:00:00.002-05:002011-04-07T22:24:33.219-04:00Cookie Extravaganza! Peanut Butter Surprise Cookies<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNarrVdF7ZBbW6UgndP0R1NS9SAOAILE1P0uxKzd6zt_k04QnLki2stMszDc7ZcGezDJ8AIFwIN7R2o7QoA-G3tAOeESUvN4xL72pV_2H7FjeVWrcP5HAUHoQ3Ex3mfMLGvwvunHmM0tFS/s1600/IMG_7596.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNarrVdF7ZBbW6UgndP0R1NS9SAOAILE1P0uxKzd6zt_k04QnLki2stMszDc7ZcGezDJ8AIFwIN7R2o7QoA-G3tAOeESUvN4xL72pV_2H7FjeVWrcP5HAUHoQ3Ex3mfMLGvwvunHmM0tFS/s400/IMG_7596.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>You didn't really think our cookie extravaganza was only two kinds of cookies did you? After I posted that picture of us sitting on top of a giant mountain of ingredients but then only followed up with two blog posts, did you wonder if we just posed like that for fun? And to tease you with the possibility of cookies? Well fear not, castle farm cookbook blog readers, we have more cookies up our sleeves (if we had sleeves there would ALWAYS be cookies in them). </span><br />
<div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">We found this recipe in Taste of Home Best Loved Cookies magazine. They are a peanut butter cookie with a surprise inside as you might have guessed by the name "peanut butter surprise cookies". Although we like to keep surprises secret, it would be difficult to tell you how to bake these without telling you the surprise. We would have to come up with some sort of elaborate plan where you tell us you are baking them and we sneak to your kitchen and add in the surprise ourselves. </span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">But since we are but two small farm animals, it seems much easier to just give away the surprise. As long as you promise not to tell other people before they eat it. Then, wait for them to take a bite, and yell "surprise!". </span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So, do you promise to do this?</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a name='more'></a><br />
</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">You can't read anymore if you don't promise. </span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">It's not nice to lie to pigs!</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">OK.... the surprise is a milk dud. You know, those chocolate caramel candy balls. </span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This makes for a delicious surprise if you like milk duds. And if you don't like milk duds, you will not like these cookies. </span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Enough with the nonsense. Here is your recipe.</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>ingredients (makes 4 dozen)</i></span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i><br />
</i></span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3/4 c butter flavored shortening </span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3/4 c peanut butter (and don't use that low fat stuff)</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 c. sugar, divided</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3/4 c packed brown sugar</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 eggs</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tsp vanilla</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 c flour</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tsp baking soda</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3/4 tsp baking powder</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 tsp salt</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 5-oz package milk duds</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>instructions</i></span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i><br />
</i></span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1. Cream the shortening, peanut butter, 3/4 c sugar, and brown sugar until light and fluffy.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR9Z3R2Ukh4tTY_2jdLdpwXmDQQtVrh9m9SRiS9Fdb-v0DDPMLFw4RVaii6iDgheRO-o2mHo1fbZ-Oqqz_XsDDIY2Bbyjo5dMXixmaFj-hwP2Nur8nh8k920WvkcKDdgGtLcwY_xiEOaCn/s1600/IMG_7477.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR9Z3R2Ukh4tTY_2jdLdpwXmDQQtVrh9m9SRiS9Fdb-v0DDPMLFw4RVaii6iDgheRO-o2mHo1fbZ-Oqqz_XsDDIY2Bbyjo5dMXixmaFj-hwP2Nur8nh8k920WvkcKDdgGtLcwY_xiEOaCn/s400/IMG_7477.JPG" width="400" /></a></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2. Add eggs, one at a time, scraping and beating after each. Add vanilla. </span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3. Combine flour, baking powder, baking soda, and salt. Gradually add to the wet mixture and mix well.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2hoqrWgD0QpYc-TDezGtRZxVCjBWxXlvpVQHtBkNuS8OTLlhq7pZfETL1Fn1U_ZSGd2Yx_oJZAwxjNUzV9L7DhapoDSg9Srb0WFJc0SQHhaUNfnZEN3L12hMmOpou7izcu9Ztiinvwl_y/s1600/IMG_7480.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2hoqrWgD0QpYc-TDezGtRZxVCjBWxXlvpVQHtBkNuS8OTLlhq7pZfETL1Fn1U_ZSGd2Yx_oJZAwxjNUzV9L7DhapoDSg9Srb0WFJc0SQHhaUNfnZEN3L12hMmOpou7izcu9Ztiinvwl_y/s400/IMG_7480.JPG" width="400" /></a></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4. Wrap in plastic and chill for at least an hour. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZn8JQyPSXRUCzpIqXpx08pfsoTZlKLC99U1uXegHVRYbNW6ma4WyVRqlpS7EUOA8V9x4pNpTDMwMz7jbijeQpKKuepKpkP9t3rhKy8YOtdPwXh2-HMDNjs5tdBxNfaNnOm0enloQcxdtV/s1600/IMG_7482.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZn8JQyPSXRUCzpIqXpx08pfsoTZlKLC99U1uXegHVRYbNW6ma4WyVRqlpS7EUOA8V9x4pNpTDMwMz7jbijeQpKKuepKpkP9t3rhKy8YOtdPwXh2-HMDNjs5tdBxNfaNnOm0enloQcxdtV/s400/IMG_7482.JPG" width="400" /></a></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">5. Shape a heaping tablespoon of dough around a milk dud so it is completely covered. Roll balls in remaining sugar.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYCFHb9fzaEcbFCUyTqF7jaXfbkh74N0vCtW9fG7kBgzCnaLb2K4bQF-VIXGwXSkp3BtPXacCmnGP3pTCXBrEbXJfKPxWL7h8R9HbbtKXSjA1t7PpKnHOMopzIhfoRkC47jV2v9PKaYcj0/s1600/IMG_7491.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYCFHb9fzaEcbFCUyTqF7jaXfbkh74N0vCtW9fG7kBgzCnaLb2K4bQF-VIXGwXSkp3BtPXacCmnGP3pTCXBrEbXJfKPxWL7h8R9HbbtKXSjA1t7PpKnHOMopzIhfoRkC47jV2v9PKaYcj0/s400/IMG_7491.JPG" width="400" /></a></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>Cornelius' tip: we tried this other method of shaping the cookies. It did not work. Do not do it this way. Listen to step #5. But it's a good picture of me, the lighting makes me extra pink, so I've included the picture anyway.</i></span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">6. Place 2" apart on parchment lined baking sheet. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4pmn4WlPXzxaxC8t98jgCVciMvKYidOIhHzho85e8IwdXaljsRA7o6dGMJos42yOz9Xm6UQlta0jrmQ5MAzNxlQZZH4yJrcQq2RLyPNp3Le5j-R2V_2eXpiTdJc7HxR-mf4Q9ZsOe3yLf/s1600/IMG_7492.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4pmn4WlPXzxaxC8t98jgCVciMvKYidOIhHzho85e8IwdXaljsRA7o6dGMJos42yOz9Xm6UQlta0jrmQ5MAzNxlQZZH4yJrcQq2RLyPNp3Le5j-R2V_2eXpiTdJc7HxR-mf4Q9ZsOe3yLf/s400/IMG_7492.JPG" width="400" /></a></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Bake at 350 for about 10 minutes. Cool 5 minutes before moving to wire rack.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiamHViTwVGz3vMB4zMDT9rk_Accc8po7NGXWeZPCsicXIsPjOOc4NoHkXgar5gV8TSSyTczOuROiNkhyphenhyphenv-sau0hgZteytCdTZ-F-Gz_qSxrRCDUd3X30pN8ylTvLgUck7QtMC1mYjyHt3Q/s1600/IMG_7592.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiamHViTwVGz3vMB4zMDT9rk_Accc8po7NGXWeZPCsicXIsPjOOc4NoHkXgar5gV8TSSyTczOuROiNkhyphenhyphenv-sau0hgZteytCdTZ-F-Gz_qSxrRCDUd3X30pN8ylTvLgUck7QtMC1mYjyHt3Q/s400/IMG_7592.JPG" width="400" /></a></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This ended up being a very pretty cookie (well, the ones where we followed the directions anyway). The peanut butter taste was nice, and the surprise was, well, a surprise!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgExmyhppD5nbib-Uqwihkck-CzKEgonu_ZyP8R5aiEnPfO9ZznaTzMQL8mbJVclWR1EFL-vxOJC4ac0ePoAi9fywX-0rgnwOVgOJdirQS1BgzRlxisfph9N1p53mDyD5InrxmOtOTupeYO/s1600/IMG_7591.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgExmyhppD5nbib-Uqwihkck-CzKEgonu_ZyP8R5aiEnPfO9ZznaTzMQL8mbJVclWR1EFL-vxOJC4ac0ePoAi9fywX-0rgnwOVgOJdirQS1BgzRlxisfph9N1p53mDyD5InrxmOtOTupeYO/s400/IMG_7591.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">pig, out!</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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</span></div></div>Cornelius the Pighttp://www.blogger.com/profile/17480357379135280587noreply@blogger.com6tag:blogger.com,1999:blog-8833359086265477607.post-67772354014987821472011-01-09T21:29:00.009-05:002013-05-14T14:41:45.125-04:00Chicken Piccata Recipe from the Castle Farm Cookbook<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; background-color: white; color: #0000ee;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR4jopoa4HYlqL8RkXYFnnic8C9rZAGhOHQyX8Q_jPM9WDa8nUCVsbsS-U1IvZMb-voR0q1Znks4mtitNUGN54sSTSJhn0KjRSasO9ojDqP2nyCBSkn-L92sDnaRydSrKAXePQKxgeh9NL/s1600/piccata.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR4jopoa4HYlqL8RkXYFnnic8C9rZAGhOHQyX8Q_jPM9WDa8nUCVsbsS-U1IvZMb-voR0q1Znks4mtitNUGN54sSTSJhn0KjRSasO9ojDqP2nyCBSkn-L92sDnaRydSrKAXePQKxgeh9NL/s400/piccata.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: verdana;"><span class="Apple-style-span" style="color: black;"><span style="background-color: white; color: black;">Oh, chicken piccata, how I love you. Before there was the castle farm cookbook, or even the castle farm, there was just a cow and a pig learning to cook. And one of the first things we learned to make was this delicious chicken piccata. </span></span></span></div>
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<span class="Apple-style-span" style="font-family: verdana;"><span class="Apple-style-span" style="color: black;"><span style="background-color: white; color: black;">If you've never had chicken piccata before, you should know that chicken piccata is what cows dreams are made of (along with grass, grassy hills, grazing on grassy hills, mooing, and cute pigs).</span></span></span></div>
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<span class="Apple-style-span" style="background-color: white; font-family: verdana;">Luckily, it's quite simple to make.</span></div>
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<span class="Apple-style-span" style="background-color: white; font-family: verdana;"><i>ingredients </i></span></h2>
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<li><span style="background-color: white; font-family: verdana;">2 4-oz flat chicken breast peices</span></li>
<li><span style="background-color: white; font-family: verdana;">some flour</span></li>
<li><span style="background-color: white; font-family: verdana;">some salt, lemon pepper, and lemon peel</span></li>
<li><span style="background-color: white; font-family: verdana;">2 Tbsp butter</span></li>
<li><span style="background-color: white; font-family: verdana;">1/3 c. lemon juice</span></li>
<li><span style="background-color: white; font-family: verdana;">1/3 c. white wine</span></li>
<li><span style="background-color: white; font-family: verdana;">pasta</span></li>
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<span class="Apple-style-span" style="background-color: white; font-family: verdana;">* this gives us enough sauce to dip baguette in the leftover. If you want to make more or less of this easy recipe, just keep the proportion of lemon juice/wine even.</span></div>
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<li><span style="background-color: white; font-family: verdana;">Put some flour in a shallow dish, sprinkle with seasonings. we never measure and are pretty liberal with the seasonings.</span></li>
<li><span style="background-color: white; font-family: verdana;">Dip chickens in the flour.</span></li>
<li><span style="background-color: white; font-family: verdana;">Melt butter in a skillet. cook chicken over medium-low heat until no longer pink. S</span><i style="font-family: verdana;">ee how pretty it is now?</i></li>
<li><span style="background-color: white; font-family: verdana;">Remove chicken from the skillet. add wine and lemon juice. stir, scraping up the bits, and bring to a simmer. let it simmer a minute or two.</span></li>
<li><span style="background-color: white; font-family: verdana;">Serve, by pouring sauce over chicken and pasta. garnish with parsley.</span></li>
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<span class="Apple-style-span" style="background-color: white; font-family: verdana;">Yields: 2 servings</span><br />
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<span class="Apple-style-span" style="background-color: white; font-family: verdana;">Perhaps now you can see this is why I dream about chicken piccata. It's really beautiful, isn't it?</span></div>
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<span class="Apple-style-span" style="background-color: white; font-family: verdana;">Moo!</span></div>
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Calhttp://www.blogger.com/profile/03902749610788030851noreply@blogger.com0tag:blogger.com,1999:blog-8833359086265477607.post-38562916524094231182010-12-19T02:02:00.002-05:002011-01-09T21:59:37.709-05:00Cookie Extravaganza! White Chocolate Cranberry Oatmeal Cookies<div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJeCD1WNvP_2kdXHlePpTdMcLJdnJYw9ZnIuAepOQMk_ioG16XtZ9dRKERQ3lCbnlYyOZSVu6HATDQdhLO9Hl14a11HwgC0mcl4kYZg5sHr2xBiwSJ3pdi0FEIdM3RW8Wo5fABXYuO1Lrc/s1600/IMG_7387.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJeCD1WNvP_2kdXHlePpTdMcLJdnJYw9ZnIuAepOQMk_ioG16XtZ9dRKERQ3lCbnlYyOZSVu6HATDQdhLO9Hl14a11HwgC0mcl4kYZg5sHr2xBiwSJ3pdi0FEIdM3RW8Wo5fABXYuO1Lrc/s400/IMG_7387.JPG" width="400" /></a></div><br />
<div>I was trying to come up with a creative name for this cookie that wasn't such a mouthful. I did not come up with one. So these cookies with a long name will stay long-named. </div><br />
<div>We usually make just plain oatmeal cookies. (Although last year we <a href="http://castlefarmcookbook.blogspot.com/2009/12/cookie-extravaganza-oatmeal-chocolate.html">added chocolate chips</a>). The pig likes his oatmeal cookies to be slightly overbaked, hard, and crunchy, but no one else does. That means the pig ends up eating most of the oatmeal cookies. So we needed a new plan for our oatmeal cookies...</div><div></div><br />
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<div>As we came up with a list of all the cookies we were going to make for the extravaganza, there were two ingredients missing: fruit and white chocolate. So, we figured we would fill in the cookie gaps and throw them both in the oatmeal cookies.</div><br />
<div>We used our faithful, old Good Housekeeping cookbook for a basic oatmeal cookie recipe, and then added more-than-the-recommended amounts of vanilla and fillers. </div><br />
<div><span style="font-size: x-small;"><em>source: adapted from Good Housekeeping cookbook</em></span></div><div><span style="font-size: x-small;"><em>makes: 4 dozen cookies</em></span></div><br />
<div><em>ingredients</em></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiumZvEWDqUx0OHwxdlFOTAwam-UtHewT82DzDmB7fUzweG2TxZGPguaw3pgnXZEexEXjzKi0uEiJXFX-cWJzuxso_nKFKj5ESs6rVWxeQ39aJ3NMWM77PRRyLtZKW7VkRAqwfL5CqhevRf/s1600/IMG_7360.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiumZvEWDqUx0OHwxdlFOTAwam-UtHewT82DzDmB7fUzweG2TxZGPguaw3pgnXZEexEXjzKi0uEiJXFX-cWJzuxso_nKFKj5ESs6rVWxeQ39aJ3NMWM77PRRyLtZKW7VkRAqwfL5CqhevRf/s400/IMG_7360.JPG" width="400" /></a></div><br />
<div>1 c. craisins (dried cranberries)</div><div>1 c. white chocolate chips</div><div></div>1.5 c flour<br />
<div>1 tsp baking soda</div><div>1/2 tsp salt</div><div>1 c. butter, softened</div><div>1 c sugar</div><div>2/3 c light brown sugar, packed</div><div>2 eggs</div><div>2 Tbsp vanilla</div><div>3 c old fashioned oats<br />
<div></div><br />
<div><em>instructions</em></div><br />
<div>1. Preheat oven to 350.</div><div><br />
</div><div>2. Combine flour, baking soda, and salt. Set aside.</div><div><br />
</div><div>3. Cream butter and sugars until light and fluffy. Add eggs, one at a time, and vanilla, scraping well. </div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijpBailr_6jDyrSZBm-1hEhxZEaZNhbKKMALJfqwihtxl7F_3kpFNfhxBAM0t4X81NeV_HGRg0AknapEzUkIlwTgy4mokluq6mR4NCPMGufZR8TM-a9POMNGUvEeInPL9uHCNIglr6Ur5Y/s1600/IMG_7364.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijpBailr_6jDyrSZBm-1hEhxZEaZNhbKKMALJfqwihtxl7F_3kpFNfhxBAM0t4X81NeV_HGRg0AknapEzUkIlwTgy4mokluq6mR4NCPMGufZR8TM-a9POMNGUvEeInPL9uHCNIglr6Ur5Y/s400/IMG_7364.JPG" width="300" /></a></div><br />
</div><div>4. Beat in flour mixture until just blended.</div><div><br />
</div><div>5. Add craisins and white chocolate. Mix up with a wooden spoon (the electric mixer will break the chips).</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnbdH6SVcNytVNNfdwqZthsr9ahSiCkW2ASpOc-EeQO7keA20P6dMRLbwb1uDtUmr2hQ76au1IY2rEco0lo8Wr86iQP1ko8dL4hCcUFmJ5Qoj1a-Se62zAdj05PTm8nYpPckcMcKdi5AbN/s1600/IMG_7366.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnbdH6SVcNytVNNfdwqZthsr9ahSiCkW2ASpOc-EeQO7keA20P6dMRLbwb1uDtUmr2hQ76au1IY2rEco0lo8Wr86iQP1ko8dL4hCcUFmJ5Qoj1a-Se62zAdj05PTm8nYpPckcMcKdi5AbN/s400/IMG_7366.JPG" width="400" /></a></div><br />
</div><div>6. Drop rounded tablespoonfuls, 2 inches apart, on cookie sheets. Bake until golden, about 15 minutes, rotating sheets in the middle. </div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ZoJE1XWVbIGs3CSgL0Gg2VgcfdcxiUqIDsO5NhZXgpNrInL4uhN1tRFbDRq1VotW6EmzNQGBnofODPdaydKoHXSHO_tfEDH55y60SrkuN69v2XzStERZTuUMTWZo_pbrRy6a733HKGcP/s1600/IMG_7373.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ZoJE1XWVbIGs3CSgL0Gg2VgcfdcxiUqIDsO5NhZXgpNrInL4uhN1tRFbDRq1VotW6EmzNQGBnofODPdaydKoHXSHO_tfEDH55y60SrkuN69v2XzStERZTuUMTWZo_pbrRy6a733HKGcP/s400/IMG_7373.JPG" width="400" /></a></div><br />
</div><div>7. Immediately transfer cookies to wire rack to cool completely. </div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB7kdWJZYFw6dv2FxqVuFoQZ9FFwDEyoLVPVp06iDcIrAEhU9GjpPM579GFbS3yDrsM-LROyfDGwJiF4jjv_mVxJdSrhG21evzAHQVExdBgfHJQ0i7NuLmzHke7jAC6wFLCr_OiovEhgfd/s1600/IMG_7396.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB7kdWJZYFw6dv2FxqVuFoQZ9FFwDEyoLVPVp06iDcIrAEhU9GjpPM579GFbS3yDrsM-LROyfDGwJiF4jjv_mVxJdSrhG21evzAHQVExdBgfHJQ0i7NuLmzHke7jAC6wFLCr_OiovEhgfd/s400/IMG_7396.JPG" width="400" /></a></div><br />
</div><div>We really enjoyed this interesting variation on an oatmeal cookie. Plus, they look pretty with the red and white.</div><div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiSyfwpp2pMAWd7YlNF-h1vDoH-mUrhKGy8I5oDF5ZOHs8Dz07Q-K-3LO0RNUceXDE1J9mdcJTP3Cm3h4F4nCP3v4RpAFlZ-gSa3GDx-XH23UqMHwDdyrxA8YfVizVBWc1i7qIQT6hexPv/s1600/IMG_7399.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiSyfwpp2pMAWd7YlNF-h1vDoH-mUrhKGy8I5oDF5ZOHs8Dz07Q-K-3LO0RNUceXDE1J9mdcJTP3Cm3h4F4nCP3v4RpAFlZ-gSa3GDx-XH23UqMHwDdyrxA8YfVizVBWc1i7qIQT6hexPv/s400/IMG_7399.JPG" width="400" /></a></div><br />
<div>Funny thing is, shortly after baking these, we flipped over a cookie magazine, and there was a paid ad on the back for cranberry white chocolate chunk oatmeal cookies... But that's ok, we like to think we came up with this idea ourselves! </div><br />
<div></div><br />
<div>Moo!</div></div>Calhttp://www.blogger.com/profile/03902749610788030851noreply@blogger.com2tag:blogger.com,1999:blog-8833359086265477607.post-80039536108553660342010-12-17T13:39:00.025-05:002010-12-19T02:03:32.731-05:00Cookie Extravaganza! S'mores Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4eK7XFKHlu_5DHkhdH0TE6CLZ490iuwSlY26Gi-Tm2H_hPX93_pKMktSywTgtD1LfHNGDbIIJGhqLoo2c87jthA2Bux5n6GzYuluYB2JFZMSP_1TB94LSJDmwxwd7O583Pm-idpIbRb3c/s1600/IMG_7406.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4eK7XFKHlu_5DHkhdH0TE6CLZ490iuwSlY26Gi-Tm2H_hPX93_pKMktSywTgtD1LfHNGDbIIJGhqLoo2c87jthA2Bux5n6GzYuluYB2JFZMSP_1TB94LSJDmwxwd7O583Pm-idpIbRb3c/s400/IMG_7406.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: small; font-weight: normal;"><br />
</span></span></b></span></span></div><span style="font-family: 'Trebuchet MS', sans-serif;"><strong><span style="font-size: large;">Wow</span></strong>. </span><br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;">There are two events worthy of a wow today:</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1) These cookies.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2) This is also our 100th blog post! </span><br />
<br />
<span style="font-family: 'Trebuchet MS';">Quick celebration for #2: yay!!!!</span><br />
<br />
<span style="font-family: 'Trebuchet MS';">Back to #1: S'mores are one of the best treats ever created. I really don't think you can go wrong when you combine marmallow, graham cracker, and chocolate. Unless you combine them with like, asparagus. </span><br />
<br />
<span style="font-family: 'Trebuchet MS';">That would definitely be wrong. Please don't defile chocolate like that. </span><br />
<br />
<span style="font-family: 'Trebuchet MS';">Anyway, when you combine s'mores ingredients with cookie ingredients, do you know what happens? Magic. It's like cookie-campfire-chocolate-childhood-gooey-delicious-magic. </span><br />
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<span style="font-family: 'Trebuchet MS';">Shortly after our cookie extravaganza last year, we came across this post for <a href="http://www.lovintheoven.com/2009/12/day-7-smores-cookies.html">s'mores cookies on Lovin'</a> From the Oven. We immediately regretted that we had already made 10 kinds of cookies and had no more time (or chocolate) to make these. So we saved the recipe and waited. </span><br />
<br />
<span style="font-family: 'Trebuchet MS';">And waited. </span><br />
<br />
<span style="font-family: 'Trebuchet MS';">Now, I know that cookies can be made year round. But these weren't just going to be any cookies. We knew they had to be part of this year's extravaganza. </span><br />
<br />
<span style="font-family: 'Trebuchet MS';">Now we can say for sure that they completely lived up to all of our hopes and dreams. Without further nonsense, the Castle Farm Cookbook presents, the first cookie of the 2010 Cookie Extravaganza: S'mores cookies!</span><br />
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<em><span style="font-family: 'Trebuchet MS'; font-size: x-small;">recipe source: adapted from Cookie Madness via Lovin' From the Oven</span></em><br />
<em><span style="font-family: 'Trebuchet MS';">ingredients</span></em><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU85rP3P-B3QMs-K3W-NLMo6tyWgY-eK8Ve5MC8gJ8-6usgxh-pwXM7P7BcMw6YSVbV4K2rSx0lJc7n-TbuybSduLAoKHGlgQvRP9tXjxRPvsqV_E18k0mktnbV1FWThcF843Df_rxQey8/s1600/IMG_7347.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU85rP3P-B3QMs-K3W-NLMo6tyWgY-eK8Ve5MC8gJ8-6usgxh-pwXM7P7BcMw6YSVbV4K2rSx0lJc7n-TbuybSduLAoKHGlgQvRP9tXjxRPvsqV_E18k0mktnbV1FWThcF843Df_rxQey8/s400/IMG_7347.JPG" width="400" /></a></div><span style="font-family: 'Trebuchet MS';"><br />
</span><br />
<span style="font-family: 'Trebuchet MS';">1 1/2 c flour</span><br />
<span style="font-family: 'Trebuchet MS';">1 c graham cracker crumbs</span><br />
<span style="font-family: 'Trebuchet MS';">1 tsp baking soda</span><br />
<span style="font-family: 'Trebuchet MS';">1 tsp salt</span><br />
<span style="font-family: 'Trebuchet MS';">1 c. butter, softened</span><br />
<span style="font-family: 'Trebuchet MS';">3/4 c sugar</span><br />
<span style="font-family: 'Trebuchet MS';">3/4 c light brown sugar</span><br />
<span style="font-family: 'Trebuchet MS';">1 Tbsp vanilla</span><br />
<span style="font-family: 'Trebuchet MS';">2 eggs</span><br />
<span style="font-family: 'Trebuchet MS';">2 c mini chocolate chips (12 oz bag)</span><br />
<span style="font-family: 'Trebuchet MS';">1 1/2 c mini marshmallows</span><br />
<span style="font-family: 'Trebuchet MS';">5 Hershey bars, broken up</span><br />
<br />
<em><span style="font-family: 'Trebuchet MS';">instructions</span></em><br />
<span style="font-family: 'Trebuchet MS';">1. In a bowl (not the mixer bowl), combine flour, graham cracker, baking soda, and salt.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhLFZz6iYiow01SyQtc1hiqsSXrHzye-v7wFF2VXWFmkWKS0iAcz1YlFczm7hU6GllpSAWODEWsHJf7QXeQJVsmgKprNzHVZ9jADZDAtV22VOKDM1T1ERmsb1wpcV17HUpogRgk6GQgA7H/s1600/IMG_7352.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhLFZz6iYiow01SyQtc1hiqsSXrHzye-v7wFF2VXWFmkWKS0iAcz1YlFczm7hU6GllpSAWODEWsHJf7QXeQJVsmgKprNzHVZ9jADZDAtV22VOKDM1T1ERmsb1wpcV17HUpogRgk6GQgA7H/s400/IMG_7352.JPG" width="300" /></a></div><br />
<span style="font-family: 'Trebuchet MS';">2. In a mixer bowl, c</span><span style="font-family: 'Trebuchet MS';">ream the butter and sugars until light and fluffy.</span><br />
<br />
<span style="font-family: 'Trebuchet MS';">3. Mix in eggs, one at a time, scraping after each, and vanilla.</span><br />
<br />
<span style="font-family: 'Trebuchet MS';">4. Mix in the dry ingredients, (slowly, so your flour doesnt explode everywhere).</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-2ETYIm7uSPguwTnE_uVjjFV3oVm_FkUSQeF5s3Z3ziudcBShyOgg07lPGZjFHVBPDlWaDdKfkfVRVwarpixPhEJ51PG4w_GbaET8C6RSTQXcQOBr4mKrEiijn_-d-fHx7HSJxMytq5p7/s1600/IMG_7356.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-2ETYIm7uSPguwTnE_uVjjFV3oVm_FkUSQeF5s3Z3ziudcBShyOgg07lPGZjFHVBPDlWaDdKfkfVRVwarpixPhEJ51PG4w_GbaET8C6RSTQXcQOBr4mKrEiijn_-d-fHx7HSJxMytq5p7/s400/IMG_7356.JPG" width="300" /></a></div><br />
<span style="font-family: 'Trebuchet MS';">5. Mix in the chocolate chips.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMdYTcHZCIn1r1w3u9dHTkxZDhyphenhyphenLtFY2KjJqnskIbwa8UaHVH_PlF5tCMieykflfb0U3O7swlqd4hsCFcgtIZiJpiu4_vlTAzY60JbIJHNOmINrXjWi5TK7-O7v8cj1dlryhQ8QShv6ONq/s1600/IMG_7359.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMdYTcHZCIn1r1w3u9dHTkxZDhyphenhyphenLtFY2KjJqnskIbwa8UaHVH_PlF5tCMieykflfb0U3O7swlqd4hsCFcgtIZiJpiu4_vlTAzY60JbIJHNOmINrXjWi5TK7-O7v8cj1dlryhQ8QShv6ONq/s400/IMG_7359.JPG" width="300" /></a></div><br />
<span style="font-family: 'Trebuchet MS';">6. Wrap dough in plastic and refrigerate at least an hour. </span><br />
<br />
<span style="font-family: 'Trebuchet MS';">When ready to bake:</span><br />
<br />
<span style="font-family: 'Trebuchet MS';">7. Preheat oven to 375. </span><br />
<br />
<span style="font-family: 'Trebuchet MS';">8. Drop rounded tablespoons of cookie dough onto baking sheets.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQbUyuxc6gVL0M9jJaoTrzGi9ImjzhNS1HgodMITpCzfktDdpoGMmOE43zB65Z1CbhjGoprMQg5-b-wzoELTwhDEsDPb_6zaHrtXFY0JwdjSJhIbguMjGnUk8C3Q7XAG4nXe1MdqvTgXqa/s1600/IMG_7376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQbUyuxc6gVL0M9jJaoTrzGi9ImjzhNS1HgodMITpCzfktDdpoGMmOE43zB65Z1CbhjGoprMQg5-b-wzoELTwhDEsDPb_6zaHrtXFY0JwdjSJhIbguMjGnUk8C3Q7XAG4nXe1MdqvTgXqa/s400/IMG_7376.JPG" width="400" /></a></div><br />
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<span style="font-family: 'Trebuchet MS';">9. Bake for 8 minutes. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqxvXhTrcxBp3jGa9xUSsT1yWFrR6KK-8pdTV3HXLQBRlSk6ZUCC0kqovzsEIH_aRmD1VWmFDEpTUkkqi9rEhvbPNDdQMveWn9kvr73d1aeY7FdgEl1VbCHrMvRFRv-kWLul6bofDvSVTC/s1600/IMG_7378.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqxvXhTrcxBp3jGa9xUSsT1yWFrR6KK-8pdTV3HXLQBRlSk6ZUCC0kqovzsEIH_aRmD1VWmFDEpTUkkqi9rEhvbPNDdQMveWn9kvr73d1aeY7FdgEl1VbCHrMvRFRv-kWLul6bofDvSVTC/s400/IMG_7378.JPG" width="400" /></a></div><em><span style="font-family: 'Trebuchet MS';"><br />
</span></em><br />
<em><span style="font-family: 'Trebuchet MS';">Cornelius' tip: this would be a good time to prep your Hershey bars and marshmallows. We broke each Hershey section in half again. </span></em><br />
<br />
<span style="font-family: 'Trebuchet MS';">10. Remove from the oven and quickly push marshmallows and chocolate into each cookie.</span><br />
<br />
<span style="font-family: 'Trebuchet MS';">11. Return to oven for another 2-3 minutes, until marshmallows are just starting to brown. </span><br />
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<span style="font-family: 'Trebuchet MS';">12. Remove from oven and immediately cool on wire rack.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhceegpLkzVvhYFcCVktNazp0e0cirrwK7aGyegw0-t62pgQDVerRMzqOzGyMsd09i0tez7gmuWAvoBk3rajwfv9czWppGM0Xgy9LF__ssk5z15BgnIz6AlIQ4gY3K4sZQgdw2ATDlSZ4La/s1600/IMG_7402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhceegpLkzVvhYFcCVktNazp0e0cirrwK7aGyegw0-t62pgQDVerRMzqOzGyMsd09i0tez7gmuWAvoBk3rajwfv9czWppGM0Xgy9LF__ssk5z15BgnIz6AlIQ4gY3K4sZQgdw2ATDlSZ4La/s400/IMG_7402.JPG" width="400" /></a></div><br />
<span style="font-family: 'Trebuchet MS';">So, like we said, cookie-campfire-chocolate-childhood-gooey-delicious-magic. </span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSes7joMXgZXjDN-mwpqfVYb_KSMPCwQEHS3dIAWd0OjzNprm-ATURZyER1QwYYJBrAWhVJmRZjNdqhFas9nVxZMuX059KLHtYvxjxeplz1RavXAnkuBB3q4huO0P8I-RDLlfkRE0kr2PY/s1600/IMG_7410.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSes7joMXgZXjDN-mwpqfVYb_KSMPCwQEHS3dIAWd0OjzNprm-ATURZyER1QwYYJBrAWhVJmRZjNdqhFas9nVxZMuX059KLHtYvxjxeplz1RavXAnkuBB3q4huO0P8I-RDLlfkRE0kr2PY/s400/IMG_7410.JPG" width="400" /></a></div><br />
<span style="font-family: 'Trebuchet MS';">pig, out.</span>Cornelius the Pighttp://www.blogger.com/profile/17480357379135280587noreply@blogger.com3tag:blogger.com,1999:blog-8833359086265477607.post-51944229733493127482010-12-15T22:42:00.000-05:002010-12-15T22:42:17.325-05:00Let the 2nd Annual Cookie Extravaganza begin...<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivjXYa46TJaRxXFKHCv4SKamACVo3jnOkdRoy94PmrTqaIBtK20OB7hONX9ckUI4SCpIElplHGBPA0JqtT5oL5dX_UKSw4fay05_53d3SKQH1mMjmEGfqQjpSc3A9zU-DY81gx5zH0jjec/s1600/IMG_7351.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivjXYa46TJaRxXFKHCv4SKamACVo3jnOkdRoy94PmrTqaIBtK20OB7hONX9ckUI4SCpIElplHGBPA0JqtT5oL5dX_UKSw4fay05_53d3SKQH1mMjmEGfqQjpSc3A9zU-DY81gx5zH0jjec/s640/IMG_7351.JPG" width="640" /></a></div><br />
<br />
<div style="text-align: center;">Yes, I know it's 10:45 PM.</div><div style="text-align: center;"><br />
</div>Cornelius the Pighttp://www.blogger.com/profile/17480357379135280587noreply@blogger.com1tag:blogger.com,1999:blog-8833359086265477607.post-13174873210092445972010-12-05T21:41:00.007-05:002010-12-19T01:55:50.965-05:00Once upon a time there was... Crockpot Chicken Enchiladas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-KCMZ9VonqlyZhXluP6nZlA0jGxweFRvsZrFeEx5a4n1E6rGv7ShO6NBHo-XLOh4mGR4y7zoXy6QhyphenhyphenwEBqXVJcSkBGkEEqZxvGI-WKmHN3xnzMINgmZt_eZcRM0ZrMqhySv1vlKPZU_s/s1600/IMG_6227.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span style="font-family: 'Trebuchet MS', sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5547396981110171634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-KCMZ9VonqlyZhXluP6nZlA0jGxweFRvsZrFeEx5a4n1E6rGv7ShO6NBHo-XLOh4mGR4y7zoXy6QhyphenhyphenwEBqXVJcSkBGkEEqZxvGI-WKmHN3xnzMINgmZt_eZcRM0ZrMqhySv1vlKPZU_s/s400/IMG_6227.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></span></a><br />
<div style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">We have one more recipe left to share from our October Greek Week, but it's going to take a while to finish. Rather than leave you hanging again, we have a great simple recipe for crockpot chicken enchiladas. </span><br />
<div><span class="Apple-style-span"><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"></span></span></div><div><span class="Apple-style-span"><span style="font-family: 'Trebuchet MS', sans-serif;">We first discovered these at </span><a href="http://samstermommy.blogspot.com/2010/04/crock-pot-enchiladas.html"><span style="font-family: 'Trebuchet MS', sans-serif;">Samster Mommy</span></a><span style="font-family: 'Trebuchet MS', sans-serif;"> - her recipe looked so delicious and easy that it inspired us to give it a try. We combined hers with the one on the enchilada can and some new ideas of our own to create this Castle Farm version. This is a really great weeknight recipe and it makes fantastic leftovers for lunch all week!</span></span></div><div><span class="Apple-style-span"></span><br />
<span class="Apple-style-span"><a name='more'></a><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>ingredients (serves 6-8)</i></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><br />
</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">two 8 oz chicken breasts</span><span class="Apple-style-span"><br />
</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 cans verde enchilada sauce</span><span class="Apple-style-span"><br />
</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5547396559842279938" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMI9BWCG4qRjgOYxMOb-bZihFW5fpwe6G3q5ZgrzHSvvVqjHaKdCNBpLd0xCpexhz0B6mzoSvSraGcs5Uw415Wea5DkbDS6fBxlKe6wDBdRIfq2gqVrZ1kypF32p2d2NyuEKOFyc7gS0k/s400/IMG_6205.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" />1 8 oz package Philadelphia cream cheese</span><span class="Apple-style-span"><br />
</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 bag shredded taco cheese</span><span class="Apple-style-span"><br />
</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 onion, chopped</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5547396554707219602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXlkH6DvIVU38Pd4hyA82uPQzdrltYnfxhJ4vOi8MQsRaxqPm5Z7MRjet0Q8mxzVL3cRlMa-o5-v4kv9_bNWGgxOsRMJ0ASxEeyKDU7wjLaPVB71xLBKnIKIgXnZIDhGkASFy9rcBBdAg/s400/IMG_6203.JPG" style="-webkit-text-decorations-in-effect: underline; color: #0000ee; cursor: pointer; display: block; font-family: Georgia, serif; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">red enchilada sauce, for topping</span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">sour cream, top t</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">opping and dipping</span><span class="Apple-style-span"><br />
</span><span class="Apple-style-span"><br />
</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>instructions</i></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><i><br />
</i></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Make ahead: Put chopped up onion, whole chicken breasts, cream cheese, and sauce in a crockpot for 4 hours on high or 6 hours on low</span><span class="Apple-style-span"><br />
</span><span class="Apple-style-span"></span></span><span style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="color: #0000ee;"><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"></span></span></div></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee; font-family: 'Trebuchet MS', sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5547396567940197090" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisfkfm5VtlI1ingd2iJRRfcnAEBdgD4LqeCyoUjUBg6Aj2RV38Ps_3C9pVvuYjnKS_MOw0nO7wVgv7EIk3hD3TkR7FVx4BMtp5Oz5MsuklwzGDyQxacKliIDJdMB0-ddUVdjeve6B4Peo/s400/IMG_6207.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"></span></span></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. When ready to eat: </span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee; font-family: 'Trebuchet MS', sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5547396571251363858" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEileIi60nKtycd7FUkXS6LSBLP-kP8vfHlp2mjlnL_-psOozfw1rXfvuv4ck7tncWFwdNGix8TIFybSiaaWdLTsy_3S-8MUDwCDxOP-PUsYFG6xfBHeG-3zGSPmYY2SKWnjlGR7f6LDfho/s400/IMG_6208.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"></span></span></span></span></div><div><span style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span"><span class="Apple-style-span">a. P</span></span><span class="Apple-style-span">ut 2 c of the sauce aside. </span></span></div><div><span class="Apple-style-span"><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"></span></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">b. Shred chicken with forks (it will just fall apart). </span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee; font-family: 'Trebuchet MS', sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5547396576207816242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBFqznQ4XquuVqs9OVk9UjokaO5qf7qeRwdJOIteGustgfe4xM8ABvFSnMNQPK4NVYNBZ8t1XJxtq6L0yc3hCnCE-U531m8w5gd2ce9jYsAX8K_UoGYsB7gl4D0Ra96znxoIMTUF6tO-c/s400/IMG_6219.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"></span></span></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">c. Assemble 8 enchiladas by filling a tortilla with some chickeny stuff and some taco cheese. Be careful not to overstuff or they will be hard to roll up! </span></div><div><span class="Apple-style-span"><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"></span></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">d. Roll them up and put them in a baking dish side-by-side.</span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><br />
</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">e. Top the enchiladas with some of the reserved sauce (don't feel like you have to use all of it), a stripe of the red sauce, and a stripe of sour cream. Top with remaining taco cheese. </span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee; font-family: 'Trebuchet MS', sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5547396968250922674" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUaxoRqMmPIEkTVQy82jS9EtWers8N0thjq8kwu3WItGDVWd1uGa6KvQ0OXzphTip6CKBB5x-xjHTD0DMxez7H13Li5TNrkHcPueSnKOsFcuMrRnWdUQB71hOpjbAdo_kG9v9wgdb9g0Q/s400/IMG_6220.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"></span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">f. Bake 15-20 min at 400.</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee; font-family: 'Trebuchet MS', sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5547396971282611986" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9gGlTlAJ9a1VW0vWB_rT0kkaSnmHj6DyPVwJw-izSNOl2PuDu87TW9Z4UOT29qASlSQdcDBpo7jlycJ6xh0CikxC9c2mmnceVA_T-jTWllhCy91cP0zjaWDfvL-tUgJl1joNMpxltrnU/s400/IMG_6223.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"></span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">These are so simple and soooo delicious. They have definitely become a Castle Farm favorite!</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"></span></span></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cal's tip: If you are saving some for leftovers and if you have some reserved sauce left (which you probably will) add some sauce to the leftover packages so they reheat extra nice!</span></div><div><span class="Apple-style-span"><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee; font-family: 'Trebuchet MS', sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5547396975984667362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAjz6M9zUhbO8dQ4hvcLzIp0Mz9EIw4_jG-CF88wzMi0BhuougfHDNr5_BMww0CSrz8fxaJ5H0RyDp9oeLHb71ZVt_7PBSyxREpTV6xfl5nQKRkqs0djd6mQe1J4He1ERiu7Vr0rqZHMQ/s400/IMG_6225.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"></span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Moo!</span></span></div>Calhttp://www.blogger.com/profile/03902749610788030851noreply@blogger.com2tag:blogger.com,1999:blog-8833359086265477607.post-1723731300621553672010-11-30T22:41:00.003-05:002010-12-05T22:01:13.748-05:00Pastitsio... Finally!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmWtEOBpPuOyluMJX31dXMkhyphenhyphenHUCYgoNfLB1rHJWklsKARRJeD84s46H7R2dIlq1xw_P3ym8AFqW58UqY6EtfyVG1Em40eNBzZAGVG_hbbD3hAjid-5yY64iEKLNiRh6aOb45h0zzTlqVW/s1600/IMG_6190.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmWtEOBpPuOyluMJX31dXMkhyphenhyphenHUCYgoNfLB1rHJWklsKARRJeD84s46H7R2dIlq1xw_P3ym8AFqW58UqY6EtfyVG1Em40eNBzZAGVG_hbbD3hAjid-5yY64iEKLNiRh6aOb45h0zzTlqVW/s400/IMG_6190.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">See that? It's glory. Pure glory. Also very late glory. You know how when you get sick for a week it feels like it takes 3 weeks to recover from the time you were sick? That's what happened to us. I woke up really sick the morning after making this amazing meal. Then, after neglecting our blogging, we wanted to be able to commit to sticking with it a little better when we came back. After another 3 or so weeks of that, we're still not feeling less busy, so I make no promises that consistent blogging will happen! But at least for today, we finally present Pastitsio! </span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">We wanted to do something big and special for our blog's birthday, so we decided to take on this super complicated dish. {We are fearless farm animals.} </span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Pastitsio is kind of like greek lasagna, but instead of long ruffly noodles, cheese and sauce, you layer tubular noodles with different kinds of cheese and sauce. </span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">And if we were going to spend all that time making this dish, we were going to make it with the best recipe, and the best ingredients. After scouring the internet for days and days {ok maybe it was more like a few hours, but that's a long time, I'm a busy pig}, we found <a href="http://kalofagas.ca/">P<span id="goog_581261753"></span>eter Kalofagas' greek cooking blog </a><span id="goog_581261754"></span>and knew we came to the right place. He does a great job explaining what Pastitsio is, and most importantly gave us a <a href="http://kalofagas.blogspot.com/2008/02/pastitsio-deconstructed.html">fantastic recipe</a>.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">If you are planning to make pastitsio, make sure to set aside several hours. I also recommend gathering at 15 or so of your closest friends to help you eat it, because it makes a huge, and I mean really huge, amount of food. Even if you could eat it all over a few days, unless you really want to gain 5 lbs in a week, I wouldn't recommend it {and that's coming from a pig, literally}.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><i>Cornelius' Tip: It might be a good idea to buy one of those gigantic disposable roasting pans. This makes a large amount of food, plus, then you won't have to clean it!</i></span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Part 0: Prep</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1. Here's your shopping list!</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 lb Bucatoni or elbow noodles</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2.2 lb lean ground beef</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">3 med onions, diced</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFgE6REwzYaXsWy-QgTuQxuVEFL0Q6E96QnVJlbk-4u5q0cB1CxgovBs3Wbtus3nMx4IVpHk9wVPHKkI2guj6ivDJQC50UpEVnwE6SpPRVXZ5br7TxVtjxL1CMVZ3FTMrgDRo0MngmXZZW/s1600/IMG_6139.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFgE6REwzYaXsWy-QgTuQxuVEFL0Q6E96QnVJlbk-4u5q0cB1CxgovBs3Wbtus3nMx4IVpHk9wVPHKkI2guj6ivDJQC50UpEVnwE6SpPRVXZ5br7TxVtjxL1CMVZ3FTMrgDRo0MngmXZZW/s320/IMG_6139.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/4 c olive oil</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">3 cloves garlic, minced</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">3 bay leaves</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/4 tsp ground allspice</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 Tbsp tomato paste</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 28 oz can crushed tomato</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/4 c dry white wine</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 tsp oregano</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 tsp cinnamon + more to taste</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">salt and pepper</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 stick butter</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 c. flour</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">10 c. milk, warm</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">8 eggs, room temp, beaten</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 c vlahotyri cheese, grated (or grano padano)</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 tsp nutmeg</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">salt and pepper</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/2 c Kefalotyri cheese, grated (or romano, but try to find the greek cheese)</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT8j5Twr0PH8VKoTgEhfMbtUAXGAdR0zRAfZh9lXoWD-78xow6tHuolHgRddCdFwj6XJ5Ql02cyJEuuJccbqG5vVXmBLkOW24AKA7aOFj79MUU_iyJsx1tbudWY2c_guxYzZudlVlW_set/s1600/IMG_6149.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT8j5Twr0PH8VKoTgEhfMbtUAXGAdR0zRAfZh9lXoWD-78xow6tHuolHgRddCdFwj6XJ5Ql02cyJEuuJccbqG5vVXmBLkOW24AKA7aOFj79MUU_iyJsx1tbudWY2c_guxYzZudlVlW_set/s320/IMG_6149.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2slB8nHFWNkeqXzg1j9S-zqdO19sMvXSFmHaOyGZy86BfWYZslODS_espf0NT9V_dZaen2FOTTDs-8T-EZxrPIC99jpsq4azTKGmZ49BepWCiIhE5kbTgUvV-VE32bBXQ-seAHVBspNX7/s1600/IMG_6150.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2slB8nHFWNkeqXzg1j9S-zqdO19sMvXSFmHaOyGZy86BfWYZslODS_espf0NT9V_dZaen2FOTTDs-8T-EZxrPIC99jpsq4azTKGmZ49BepWCiIhE5kbTgUvV-VE32bBXQ-seAHVBspNX7/s320/IMG_6150.JPG" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_vBxhrrdbUcqY-aaOzWI9Z0183QkzEZmBBEh5L8wvsuSyWb7RavZes8x2RBoQW6cOjKfZ4tDXaIlqFm7ykPK208h8bFZiNgf4x1PQn1SMQWqe1c8rPV3S7wChgpmxSTeJVKH7VWt9cwqo/s1600/IMG_6153.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_vBxhrrdbUcqY-aaOzWI9Z0183QkzEZmBBEh5L8wvsuSyWb7RavZes8x2RBoQW6cOjKfZ4tDXaIlqFm7ykPK208h8bFZiNgf4x1PQn1SMQWqe1c8rPV3S7wChgpmxSTeJVKH7VWt9cwqo/s320/IMG_6153.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2. Make sure to get all the chopped, grating, and measuring done before you get started.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Part 1: Pasta {aka the easy part}</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1. Cook 1 lb of Bucatini or elbow noodles according to package, set aside.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBMHYktWc6rJZ8gaA8fbn6WjPcGYHAoqbt9q-AMVOGWNqLXQ9cy4NLRZlt-Grn15qPtyObWxzoWA4-wOVDkP37fhSVnLGbbloxxFYErwWZRyuRGjEC7-ZPYHfhfUZKa9dyy_LKKxVK3ght/s1600/IMG_6184.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBMHYktWc6rJZ8gaA8fbn6WjPcGYHAoqbt9q-AMVOGWNqLXQ9cy4NLRZlt-Grn15qPtyObWxzoWA4-wOVDkP37fhSVnLGbbloxxFYErwWZRyuRGjEC7-ZPYHfhfUZKa9dyy_LKKxVK3ght/s400/IMG_6184.JPG" width="300" /></a></div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><i>Cornelius' note: If boiling water scares you, you should probably just look at the pictures and not attempt the rest of this...</i></span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Part 2: The Meat Sauce</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><i>Cornelius' tip: if you have a good meat sauce recipe that you like, you can always use that instead. Just add some cinnamon to make it taste Greek.</i></span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1. Heat olive oil. Saute onions, garlic, and bay leaves for 12-15 min, until they are translucent.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnWHSY6FNqWVPqW4V_2IPTftMHukIP_cj2IY2nLYxQdLX2qHX-KD9q2qo6CEh3z_WLnJJMALntNRzN3G2mIY8C0p9Qa506e1ZrjkeJQx7px4NpNN_O11w60wGcmtGWXIj1ZE7GOSsS52nJ/s1600/IMG_6141.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnWHSY6FNqWVPqW4V_2IPTftMHukIP_cj2IY2nLYxQdLX2qHX-KD9q2qo6CEh3z_WLnJJMALntNRzN3G2mIY8C0p9Qa506e1ZrjkeJQx7px4NpNN_O11w60wGcmtGWXIj1ZE7GOSsS52nJ/s400/IMG_6141.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2. Add ground beef, allspice, and cinnamon to the pan. Turn up the heat and brown the meat. (Strain off excess fat).</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIONGUAjBqRfch6dwLW4BDmd9OGUBAKh4RvJRhdCugThy9CEtegyw3vCM22Gv0dlB21nvZ0d6QHVX6aLaLPdZQbpHFFR7d21SUxhzJ7OaJF1MbLA6W-_FwFnmppbXbEwYg6ZV8DpCuyLck/s1600/IMG_6144.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIONGUAjBqRfch6dwLW4BDmd9OGUBAKh4RvJRhdCugThy9CEtegyw3vCM22Gv0dlB21nvZ0d6QHVX6aLaLPdZQbpHFFR7d21SUxhzJ7OaJF1MbLA6W-_FwFnmppbXbEwYg6ZV8DpCuyLck/s400/IMG_6144.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">3. Add tomato paste and wine and simmer until the wine is mostly absorbed.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJKdVpEt83o94k5HFWYEWT3zqD9eMfRnHZSz0JU2_AcSYKc8ycd_8bz0EgMyKo6AbS6dkZm1xfSmSKjChtLkwpQ1CBk2NYbkuGasHySmp9mZ5JljiX1c-QnGPrJwRM9MiIICaqxmk-PVUD/s1600/IMG_6186.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJKdVpEt83o94k5HFWYEWT3zqD9eMfRnHZSz0JU2_AcSYKc8ycd_8bz0EgMyKo6AbS6dkZm1xfSmSKjChtLkwpQ1CBk2NYbkuGasHySmp9mZ5JljiX1c-QnGPrJwRM9MiIICaqxmk-PVUD/s400/IMG_6186.JPG" width="300" /></a></div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><i>Cornelius tip: We used real greek wine!</i></span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">4. Add crushed tomatoes and oregano and bring to a boil. Simmer until the sauce is thickened.</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><i>Cornelius' note: This takes 15-20 minutes.</i></span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><i></i>5. Remove bay leaves. Add salt, pepper, and extra cinnamon to taste. Set aside.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOa5d9Of3OXYE4hHgsWnOfowWVLQ138XDC6Crj5jvlJoU519-_lccJcdg89US2xdfzGYKclZN_N7UXoYbVmZpiNeRZLKWn6si0Z-IGn1R2lR5dNpf-pW9T_CGgiUttPwdFV8I0BfaItmMu/s1600/IMG_6157.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOa5d9Of3OXYE4hHgsWnOfowWVLQ138XDC6Crj5jvlJoU519-_lccJcdg89US2xdfzGYKclZN_N7UXoYbVmZpiNeRZLKWn6si0Z-IGn1R2lR5dNpf-pW9T_CGgiUttPwdFV8I0BfaItmMu/s400/IMG_6157.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><i>Cornelius' tip: We also decided to add some extra cheese. You can never go wrong with extra cheese. Keep that in mind for all occasions.</i></span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Part 3: The Bechamel</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><i>Cornelius' tip: If you've never made bechamel you should know that this recipe moves quickly. Measure out your ingredients so they are ready to go and have your tools handy!</i></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrLds9ymdSDGvgo0xdyOdhpXq9wx9LQ4MzAMfxEnjECl-tRprQEFSlCsDU5dFVVYrBg_iewP2IdF5v8GeUAJamU-ysRUNve88WdcKzMQzI5X6A8nPTujI2u76IcLqvBEmDxF7gOlz8-MDv/s1600/IMG_6182.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrLds9ymdSDGvgo0xdyOdhpXq9wx9LQ4MzAMfxEnjECl-tRprQEFSlCsDU5dFVVYrBg_iewP2IdF5v8GeUAJamU-ysRUNve88WdcKzMQzI5X6A8nPTujI2u76IcLqvBEmDxF7gOlz8-MDv/s400/IMG_6182.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1. Melt butter in a large saucepan. Add flour and stir constantly with a wooden spoon for 5 minutes, until the flour has turned light brown.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2. Slowly pour in milk, whisking constantly to incorporate. You can use your wooden spoon to press out the lumps or a potato masher. </span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">3. While still regularly stirring, bring the mixture to a boil.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">4. Simmer until the sauce is thick (it will coat the back of the wooden spoon). </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKDsjo5S_dQnSNuI1A1UUr2RBxun73GwoZRDqsMtSqhVnGmcJbfmFhyaFkPv4AIOFg4hU0KsZWyC726QgWLcv7r1LLgioXTWROAIQmKcbF7zTE3Flc7mOUOsQSI5rprgqZvXmqGbfq6Azg/s1600/IMG_6164.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKDsjo5S_dQnSNuI1A1UUr2RBxun73GwoZRDqsMtSqhVnGmcJbfmFhyaFkPv4AIOFg4hU0KsZWyC726QgWLcv7r1LLgioXTWROAIQmKcbF7zTE3Flc7mOUOsQSI5rprgqZvXmqGbfq6Azg/s400/IMG_6164.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">5. Remove from heat and pour the beaten eggs into the pot in a steady stream. Mix in the grated cheese and nutmeg. Add salt and pepper to taste. </span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><i>Cornelius' tip: I know that when recipes say salt and pepper to taste sometimes we dont actually taste it we just sprinkle it in and call it good enough. In this case, please taste it. You will probably want more salt than usual because its a really big batch of sauce.</i></span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Part 4: The Assembly</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1. Preheat oven to 375.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2. Pour 1 ladle-full of bechamel into the meat sauce. Stir.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">3. Pour 3 ladles-full of bechamel into the pasta. Stir.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">4. Pour some bechamel into the bottom of your roasting pan to fully cover the surface.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqrVJ7PlWj0A6mFdathaLseUKpw3fRkRc9k2zgMqhKrXbvSOUZAu9tehEE5zWrnXATQgQCFLs7Riknsj9XASpbwMvH_A2qKUfwTQEuQpFhF_l1stiYNcm9Eb2esDs-9L__nFA4vXTUVE3b/s1600/IMG_6168.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqrVJ7PlWj0A6mFdathaLseUKpw3fRkRc9k2zgMqhKrXbvSOUZAu9tehEE5zWrnXATQgQCFLs7Riknsj9XASpbwMvH_A2qKUfwTQEuQpFhF_l1stiYNcm9Eb2esDs-9L__nFA4vXTUVE3b/s400/IMG_6168.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">5. Spread in half the pasta.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">6. Pour all of the meat sauce on top.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">7. Spread the rest of the pasta on top.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">8. Pour in the rest of the bechamel. Smooth it out to look pretty.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">9. Top with grated Kefalotyri cheese.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">10. Bake 45-60 minutes, until golden.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">11. Allow to rest 20-30 minutes before serving. </span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><i>Cornelius' tip: This freezes well!</i></span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The good thing about making this meal immediately before getting sick is that I had fantastic leftovers for the whole week. The bad part is that I didn't take pictures of the inside of it until days later... It looked much nicer the first time!</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> </span>Cornelius the Pighttp://www.blogger.com/profile/17480357379135280587noreply@blogger.com0tag:blogger.com,1999:blog-8833359086265477607.post-59985295393411911362010-09-29T08:00:00.002-04:002010-10-03T21:36:56.313-04:00Greek Week Presents... Pastitsio!so here's what happened... i (the pig) got sick. drugged up on cold medicine, head-pounding, sinus infection sick. so greek week, and our birthday celebration, came to an abrupt halt. the celebration will continue - just slightly delayed...<br />
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ok, I should say <i>almost</i> presents. I am writing this at 10:15 Tues night, and we just put it in the oven. It bakes 45-60 minutes. Then it has to sit at least 30 before we can touch it. And we haven't cleaned the disaster we made in the kitchen or prepared for tomorrow. So, this post is coming... we promised you a recipe every day and we will deliver! Just maybe not until like 10 pm tonight. <br />
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but i really think it might be the most amazing thing we've ever made. its like a giant baking sheet of glory. soon you will see...Cornelius the Pighttp://www.blogger.com/profile/17480357379135280587noreply@blogger.com0tag:blogger.com,1999:blog-8833359086265477607.post-33668717696293323392010-09-28T16:00:00.014-04:002010-09-28T22:14:55.950-04:00Greek Week Presents... Baba Ghanoush!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwBvQe808L7jZfzr67_g-OFfZ6pi8qP9_THygKDltfvHEJ2HBhAvQt-wHgsagdfmIdczKQyA9bb6djGkBpu9kFdKWXd51rD-ABhKeS8YJgSc8wkTvSF7uFSnCdVU3eMca84MgqzOtefRQ1/s1600/IMG_6123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwBvQe808L7jZfzr67_g-OFfZ6pi8qP9_THygKDltfvHEJ2HBhAvQt-wHgsagdfmIdczKQyA9bb6djGkBpu9kFdKWXd51rD-ABhKeS8YJgSc8wkTvSF7uFSnCdVU3eMca84MgqzOtefRQ1/s400/IMG_6123.JPG" width="400" /></a></div><div><br />
</div>Whew! What an exhausting day at the Castle Farm! We made pitas, tzatziki, htipiti, hummus, and also baba ghanoush! We don't necessarily recommend making all of these at the same time. It's a lot of work for you and your food processor. <br />
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Anyway, we picked this <a href="http://www.crumblycookie.net/2008/06/06/baba-ghanoush-falafel-hummus/">baba ghanoush recipe from The Way the Cookie Crumbles</a> because 1) it looked delicious and 2) she described an oven method of roasting the eggplants. Though we ended up accidentally roasting them differently (we'll explain below).<br />
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<i>ingredients</i><br />
2 lbs eggplant<br />
1 Tbsp lemon juice<br />
1 clove garlic<br />
2 Tbsp tahini<br />
salt and pepper to taste<br />
1 Tbsp olive oil<br />
<br />
<i>instructions</i><br />
<i><br />
</i><br />
1. Roast eggplants. At TWTCC, there are some good instructions. We'll show you what we did... basically, we got confused with the red pepper roasting method. So, we chopped off the tops of the eggplants, cut them in half, and baked them at 500, skins up. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1xutkxPwDtEaIsjI86MyCuxk205HkYRgvmnv7gInsFjAYAHZIRtEYloxmqPBW3r6VgpREPfzIFi31dq45WOUFizNeiZxv6FEJWg0fN3trRuZLV5HKCaKWD9XY9p3hmWotgZQ5kgqj5ZAl/s1600/IMG_6076.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1xutkxPwDtEaIsjI86MyCuxk205HkYRgvmnv7gInsFjAYAHZIRtEYloxmqPBW3r6VgpREPfzIFi31dq45WOUFizNeiZxv6FEJWg0fN3trRuZLV5HKCaKWD9XY9p3hmWotgZQ5kgqj5ZAl/s400/IMG_6076.JPG" width="400" /></a></div><br />
Luckily, we returned to flip them 15 minutes later to find some rather charred and stuck eggplants. So, we pieced them back together (put the halves back on top), lowered the temperature to 450 and baked another 15 minutes.<br />
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When we came back, we flipped them (with some difficulty), and baked another 15 minutes.<br />
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Then, they were really done. <br />
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So we waited just a few minutes, and then stripped the skins and drained the juices.<br />
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Pros: faster cook time and don't have to try to chop a hot eggplant in half<br />
cons: messier and mushier<br />
overall: not sure it matters?<br />
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2. ok, the rest of the recipe is straightforward. throw everything in the food processor.<br />
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Pulse a few times until coarse. Adjust to taste (we added a little more salt and lemon juice).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6OZXtiRYL_-BD1f6nHs9Q856ukLTLe8ZmQ6VRKfprEX7KmRtdoqrEwK9XtRAJSqjrnocnln7CfIkkWXXkNmdiIBbrEuoOWFBFRb57gI_KzbTlUKKYDwFyjgWyIST2o4OV1EAUXq1w4jeA/s1600/IMG_6098.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6OZXtiRYL_-BD1f6nHs9Q856ukLTLe8ZmQ6VRKfprEX7KmRtdoqrEwK9XtRAJSqjrnocnln7CfIkkWXXkNmdiIBbrEuoOWFBFRb57gI_KzbTlUKKYDwFyjgWyIST2o4OV1EAUXq1w4jeA/s400/IMG_6098.JPG" width="400" /></a></div><br />
3. Refrigerate 1/2 hour to let the flavors set in.<br />
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This was a really nice baba ghanoush. Considering our near-disaster with the eggplant, the recipe must be pretty resilient. <br />
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That's it for recipes today! We'll be back tomorrow with some more courses for your Greek feast.<br />
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pig, out.Cornelius the Pighttp://www.blogger.com/profile/17480357379135280587noreply@blogger.com0tag:blogger.com,1999:blog-8833359086265477607.post-84754985269879222492010-09-28T14:00:00.017-04:002011-01-09T22:16:56.627-05:00Greek Week Presents... Hummus<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS2pLOKJ-KTWQ0Kl28KW1oxhQ3pYRIAIOM2Ra-xzSrEjQOrrwgtIfqkkAD5z-SJ8M1HgdLBOvTi3abVYobkU8j6hE27qG7DatLEVGr8SMG210nCCXBZWGxbSPwPRM3qQSojuog249U_c4n/s1600/IMG_6116.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS2pLOKJ-KTWQ0Kl28KW1oxhQ3pYRIAIOM2Ra-xzSrEjQOrrwgtIfqkkAD5z-SJ8M1HgdLBOvTi3abVYobkU8j6hE27qG7DatLEVGr8SMG210nCCXBZWGxbSPwPRM3qQSojuog249U_c4n/s400/IMG_6116.JPG" width="400" /></a></div><br />
Hummus is one of those things we always think about making and never do. Since we were planning to make a bunch of dips for Greek Week, we finally had our opportunity to make it. <br />
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This recipe is pretty good. If you like basic-but-good hummus, this is the one for you. We prefer hummus with added flavors. We're going to try a garlicky one next time. Of course, maybe it's just unfair to compare it to all the other dips we made...<br />
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This recipe is from <a href="http://annies-eats.com/2008/08/10/restaurant-style-hummus/">Cook's Illustrated via Annie's Eats</a>.<br />
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<i>ingredients</i><br />
3 Tbsp lemon juice<br />
1/4 c water<br />
6 Tbsp tahini<br />
2 Tbsp olive oil<br />
14 oz can of chickpeas, rinsed and drained<br />
1 clove garlic<br />
1/2 tsp salt<br />
1/4 tsp cumin<br />
pinch of cayenne pepper<br />
<br />
<i>instructions</i><br />
<i><br />
</i><br />
1. In a small bowl, combine lemon juice and water.<br />
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2. In another small bowl, combine tahini and oil. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk0ESY01-hzJdZ4G5x6Yf2QVx9gxCT7L9hIadgHm3muXnRkkwuufX0OxwsI38aKgjfZjRr-jNLMEG8oQRd6BoyKZkzqfmk_p8oAm0vTyl4xwuMrULPyJa98ivvMhFebwohPFiQ_42KVjtF/s1600/IMG_6078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk0ESY01-hzJdZ4G5x6Yf2QVx9gxCT7L9hIadgHm3muXnRkkwuufX0OxwsI38aKgjfZjRr-jNLMEG8oQRd6BoyKZkzqfmk_p8oAm0vTyl4xwuMrULPyJa98ivvMhFebwohPFiQ_42KVjtF/s400/IMG_6078.JPG" width="400" /></a></div><br />
3. In still another small bowl, reserve 2 Tbsp of chickpeas for garnish.<br />
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4. We are now done with small bowls. Until we serve it. Then it will probably be in a small bowl. Or perhaps a very small bowl.<br />
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5. Put remaining chickpeas, garlic, salt, cumin, and cayenne in processor. It will look like this:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvM-ekZ6_TRbyFwzPZjE9A2gjH9jxuGfzFp13qClrGKGLiJ_bCZx_ayEmrHBHIYyjVwL_O07BVD2ivpZ7xdPQ6B5DUO5GfYOLNDyp94DNONJGrxrC3WouJkTIhOPALWoJ-QoVyhwbP8jmL/s1600/IMG_6079.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvM-ekZ6_TRbyFwzPZjE9A2gjH9jxuGfzFp13qClrGKGLiJ_bCZx_ayEmrHBHIYyjVwL_O07BVD2ivpZ7xdPQ6B5DUO5GfYOLNDyp94DNONJGrxrC3WouJkTIhOPALWoJ-QoVyhwbP8jmL/s400/IMG_6079.JPG" width="400" /></a></div><br />
Mix about 15 seconds. Now it will look like this:<br />
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6. Scrape the bowl. With machine running, pour in lemon-water in a steady stream. Scrap bowl again and process 1 minute. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkNrrkVrm_XySEAzVcbLb8RKNgyacbgbibdvx6FO5LMQTtUlpERakLCNc29KGGg4Sfq-jqm2T6jY2dkwB1NSRffe94QUvp5G4uONzyPG4ux-jCVwqBbHRWXNV6ebQzOCAjnKvetha2tUrK/s1600/IMG_6085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkNrrkVrm_XySEAzVcbLb8RKNgyacbgbibdvx6FO5LMQTtUlpERakLCNc29KGGg4Sfq-jqm2T6jY2dkwB1NSRffe94QUvp5G4uONzyPG4ux-jCVwqBbHRWXNV6ebQzOCAjnKvetha2tUrK/s400/IMG_6085.JPG" width="300" /></a></div><br />
Now it will look like this:<br />
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7. With machine running, pour in tahini-oil mix in a steady stream. Process until smooth and creamy, about 15 seconds. Now it will look like this:<br />
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8. Refrigerate for 1/2 hour or so to let the flavors mix up. <br />
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9. To serve, drizzle with oil and decorate with reserved chickpeas. Makes about 2 cups.<br />
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This really is a good hummus - creamy with a nice, fresh flavor. <br />
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pig, out.Cornelius the Pighttp://www.blogger.com/profile/17480357379135280587noreply@blogger.com0tag:blogger.com,1999:blog-8833359086265477607.post-22781324588517335542010-09-28T12:00:00.011-04:002010-09-28T22:15:31.314-04:00Greek Week Presents... Htipiti<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm3AseIxvjxL_c5R5xl_sLaLNH8twpwr6dGc2YYpH1Mi_mBTlAp2vqcjpewdEHaPPNfU21R2JpNeMbnuZkQG7ofX29lCk-DlQTffiFv5SkLIEugL_t_LDTHHEnJmJhJwDrhZWrePZwNCjs/s1600/IMG_6132.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm3AseIxvjxL_c5R5xl_sLaLNH8twpwr6dGc2YYpH1Mi_mBTlAp2vqcjpewdEHaPPNfU21R2JpNeMbnuZkQG7ofX29lCk-DlQTffiFv5SkLIEugL_t_LDTHHEnJmJhJwDrhZWrePZwNCjs/s400/IMG_6132.JPG" width="400" /></a></div><br />
What's htipiti? Greek roasted red pepper and feta dip, of course!<br />
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This dip was AMAZING. Like, we could just eat it by the batch. That probably wouldn't be a good idea though. Plus, we have three other pretty great dips to eat at the same time. <br />
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Anyway, we can't say enough good things about this dip. It came from <a href="http://closetcooking.blogspot.com/2007/07/htipiti-greek-feta-cheese-dip.html">Kevin at Closet Cooking</a> who is always sharing delicious and original recipes. <br />
<br />
<i>ingredients</i><br />
4 oz feta<br />
1 red pepper, roasted<br />
1 jalapeno pepper, roasted<br />
2 oz sun dried tomatoes in oil<br />
1 clove garlic<br />
1 green onion<br />
1 Tbsp lemon juice<br />
<br />
<i>instructions</i><br />
<i><br />
</i><br />
1. Roast your peppers. Closet Cooking has a good tutorial <a href="http://closetcooking.blogspot.com/2007/05/how-to-oven-roast-red-peppers.html">here</a>. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEcBsdeFuDjY9x6mxhObLK90l_NABZfKZrzGV-Y34gt72oxFlImRS9ICUTAFrJQpAwglLthvNQ1MSm79CSux8KFkKZIuzPUfjHOr9hOIb8HgUwh5gCxkaa6Cf82tti2-1P7OnhWqV-Sd0J/s1600/IMG_6091.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEcBsdeFuDjY9x6mxhObLK90l_NABZfKZrzGV-Y34gt72oxFlImRS9ICUTAFrJQpAwglLthvNQ1MSm79CSux8KFkKZIuzPUfjHOr9hOIb8HgUwh5gCxkaa6Cf82tti2-1P7OnhWqV-Sd0J/s200/IMG_6091.JPG" width="200" /></a><br />
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We roasted them for 20 minutes, which was definitely too long for the jalapeno and not quite enough time for the red pepper. You should just watch them closely while cooking.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf_rXd-B5DV7F1eL0gDkeMI8-HDquzR5-ZxY9ZsO1dOp_2fAafScLOpzvoIxV3asaDNX5ki6LcW5a-yJoa0Dc0AIjnruj3M5hu6qDL6lU7ZG4l0vKue7DHxk3bMU_YvVJW6wz2ZwhqvEgL/s1600/IMG_6101.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf_rXd-B5DV7F1eL0gDkeMI8-HDquzR5-ZxY9ZsO1dOp_2fAafScLOpzvoIxV3asaDNX5ki6LcW5a-yJoa0Dc0AIjnruj3M5hu6qDL6lU7ZG4l0vKue7DHxk3bMU_YvVJW6wz2ZwhqvEgL/s400/IMG_6101.JPG" width="400" /></a></div><br />
2. Throw everything in the processor.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJhSISsEoGCbM07voMxXuQS2dVERwjmn1LBsDka5DE0vRfOzw2pnGVzRPluHQUoQsAwYsnAxrNiWXnAHbEeTXNeQTttgNgI5EGFMxjYJn6LRU1b_tL1Hpe5gIjE6-td3Aflgy7DEIp1FXM/s1600/IMG_6104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJhSISsEoGCbM07voMxXuQS2dVERwjmn1LBsDka5DE0vRfOzw2pnGVzRPluHQUoQsAwYsnAxrNiWXnAHbEeTXNeQTttgNgI5EGFMxjYJn6LRU1b_tL1Hpe5gIjE6-td3Aflgy7DEIp1FXM/s400/IMG_6104.JPG" width="400" /></a></div><br />
3. Chop! Chop! Chop!<br />
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4. Chill 1/2 hour or so to let the flavors set. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrGZbgb6_W7uoY3lo0b3xsn3DtD1WxxGqsk7azTDSbCcUB-l2tXtKwk70Sw9rM1koTy0ejzsL2kpg91fjsO6z34u_sc0HynfsJTwBBJ0PVnGmb1CAiak1Ky5DjuoqYPCKB-oezCOI8Fd52/s1600/IMG_6105.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrGZbgb6_W7uoY3lo0b3xsn3DtD1WxxGqsk7azTDSbCcUB-l2tXtKwk70Sw9rM1koTy0ejzsL2kpg91fjsO6z34u_sc0HynfsJTwBBJ0PVnGmb1CAiak1Ky5DjuoqYPCKB-oezCOI8Fd52/s400/IMG_6105.JPG" width="400" /></a></div><br />
This dip is really great.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKwpZmtfO4gadgtA0Dypt-MOptXzxHv0QO_Ew4TUSmdkVIO-IwE2UWzQLrSww8EycO7x7isUHuQz7eQuB5QMHdd5YZGvoBjopGr-u2lPSEo6KBClzo2f4LDTghjsp0XAN9sbhuA22lxgAh/s1600/IMG_6129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKwpZmtfO4gadgtA0Dypt-MOptXzxHv0QO_Ew4TUSmdkVIO-IwE2UWzQLrSww8EycO7x7isUHuQz7eQuB5QMHdd5YZGvoBjopGr-u2lPSEo6KBClzo2f4LDTghjsp0XAN9sbhuA22lxgAh/s400/IMG_6129.JPG" width="400" /></a></div><br />
Must eat more dip...<br />
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pig, out.Cornelius the Pighttp://www.blogger.com/profile/17480357379135280587noreply@blogger.com0tag:blogger.com,1999:blog-8833359086265477607.post-1553170676845910472010-09-28T10:00:00.002-04:002010-09-28T22:15:47.455-04:00Greek Week Presents... Tzatziki<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt2Jd4wpVSxCV3lSlifO3LqTTGa9zq6O7cPBwZzdc-2VBiIJSFOw8_ycKJQNYPfQ9c9IRvxYeeBzut8wGMNNA85XoWPPTr5agdjiPZ2OGCzZOEWFmiSRMsiONJa5mN48lfpBq08J1hl9k/s1600/IMG_6071.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5521758876596409938" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt2Jd4wpVSxCV3lSlifO3LqTTGa9zq6O7cPBwZzdc-2VBiIJSFOw8_ycKJQNYPfQ9c9IRvxYeeBzut8wGMNNA85XoWPPTr5agdjiPZ2OGCzZOEWFmiSRMsiONJa5mN48lfpBq08J1hl9k/s400/IMG_6071.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<div style="text-align: left;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTDE7Uq4UquUNxs0hnKeQAOn-NiFgjiGaXRfRmVKJ1lW-ILQNGWAx0yZaCl2VWPGfd1hy-fIuH6eQZuOmZyCh2OQfggTt7_fRVSHFgnbpj310gCI1YQU6_jwhO1Riyift1NR5x_PFN2nQ/s1600/IMG_6023.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a>Since we just gave you a wonderful pita recipe, it's only fair that we give you a few things to dip them in. No Greek feast would be complete without Tzatziki! <br />
<div><br />
</div><div>This recipe is a Castle Farm original, created through many test batches to find our favorite blend of seasonings.<br />
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</div><div><i>ingredients</i></div><div>2 c plain Greek yogurt</div><div>1/2 c cucumber, seeded and chopped</div><div>1 clove garlic</div><div>1 tsp lemon juice</div><div>1/2 tsp garlic powder</div><div>1/2 tsp sugar</div><div>1/2 tsp mint flakes</div><div>optional dill to taste</div><div><br />
</div><div><i>instructions</i></div><div><i><br />
</i></div><div>1. Prepare cucumber.</div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5521758376375482018" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTDE7Uq4UquUNxs0hnKeQAOn-NiFgjiGaXRfRmVKJ1lW-ILQNGWAx0yZaCl2VWPGfd1hy-fIuH6eQZuOmZyCh2OQfggTt7_fRVSHFgnbpj310gCI1YQU6_jwhO1Riyift1NR5x_PFN2nQ/s400/IMG_6023.JPG" style="cursor: pointer; display: block; height: 300px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><br />
</span></div><div>2. Put cucumber, garlic and lemon juice in a processor. Pulse until well chopped.</div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5521758382201081458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB8ZGP3Pzt0G0EBuaygouQNOSdZHId8Acqbh4jMabXWDW3Sef7tssSPxEaVGPShBOlgegs5dZ44qZ0ccGT9SipXgH7WKRy93GxywVs70Zpvo81mI8KsmGfPNBNCV9dTyO8mh2XHrRADWc/s400/IMG_6026.JPG" style="cursor: pointer; display: block; height: 400px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 300px;" /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><br />
</span></div><div>3. Put yogurt in a bowl. Put everything else on top of yogurt. </div><div><span class="Apple-style-span" style="color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5521758389377294546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuIeo6Of3IXuPedPuzISAL4u-p8Z4YVvJ9xrMyKW9l5bepmOk_UYOhiYTqjllUASLxLiZFLalXZHGbu2R7ZJBqnxYf3hYIiNVym6r9LxaCwzfsR375Qe_bb3JIlTqtiJbUFrXeL9lmfXc/s400/IMG_6028.JPG" style="cursor: pointer; display: block; height: 300px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div><div>4. Stir it up and chill.</div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5521758390226722482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwArIsXt7zBZ2Xir3dpd_o601O5Xooma8AJq3ZXmWUFZH-JczhFP5ikBKsA_lsFkUBqXKHV-Pi9JPBRFZRhrnaGFEzFYKLqf0tgN6a6jEMMHfDrfWSp5_vE_-SSLgehjStD4uDxxHFVBc/s400/IMG_6055.JPG" style="cursor: pointer; display: block; height: 300px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><br />
</span></div><div>That's it! Nice and quick, super refreshing and really yummy.</div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5521758870587158706" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkh8SPl5EJYeHk5w1fz3YqwIQ3W_T9hYF5PttVDcBy1pNvXK3_OLmAXuxpBicXmY-ubMpECrVOI6DvPNqT_L7BLu2GagWq-lOE5o9f37BX1XRL7U1mwPU4-hTwvzokocwoVMmmmdXjJ7s/s400/IMG_6056.JPG" style="cursor: pointer; display: block; height: 300px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div><div>Moo!</div><div><br />
</div></div>Calhttp://www.blogger.com/profile/03902749610788030851noreply@blogger.com0tag:blogger.com,1999:blog-8833359086265477607.post-48107018609920016312010-09-28T08:00:00.004-04:002010-09-28T22:16:03.270-04:00Greek Week Presents... Pitas!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2SDMg21NyZ69vT1OaZ-lvsKxO6C6xBZRWHhC_sZ7ogcFUTZmREdNPipqM_Zpau8NGq1_7rrLqkWcbT_mebJX9YthCPo8sWIZJgmptwfpCIOGCFNWDaZxOoOY7wY-bv4CA-r92QvNJ5oI/s1600/IMG_3896.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5521752934867984242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2SDMg21NyZ69vT1OaZ-lvsKxO6C6xBZRWHhC_sZ7ogcFUTZmREdNPipqM_Zpau8NGq1_7rrLqkWcbT_mebJX9YthCPo8sWIZJgmptwfpCIOGCFNWDaZxOoOY7wY-bv4CA-r92QvNJ5oI/s400/IMG_3896.JPG" style="cursor: pointer; display: block; height: 300px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></a><br />
<div style="text-align: left;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9FDLReXxZf3iEi_W8v5B7JjUqTjlftEjw0ez7AqWdw8QKjM7L_CiwJB1ch5gJzFWSYtDErdXIKyBVPOcS1pZ2-NuWIlwUz75Sj3nxZlqsijVyiXksihyphenhyphenDnjpQODt_lB4ucGyUcetSMIk/s1600/IMG_3871.JPG"></a>Greek Week continues on the Castle Farm Cookbook! To those just joining us, we are having a week long celebration to mark our blog's first birthday.<br />
<div><br />
</div><div>No Greek feast would be complete without an appetizer of pita and dips. We made <a href="http://castlefarmcookbook.blogspot.com/2009/10/once-upon-time-there-was-pita-pockets.html">pita pockets</a>a while ago, but we have never shared our favorite pita recipe with you.</div><div><br />
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</div><div>This recipe makes 12 pitas, but we usually double it because we really like them. Throughout the day, we'll also give you a bunch of different dips to try.</div><div><br />
</div><div><i>ingredients</i></div><div>1 c + 1/2 c warm water</div><div>1 Tbsp active dry yeast</div><div>1 Tbsp sugar</div><div>2 tsp salt</div><div>4 c. bread flour (regular flour is ok, but bread flour makes them lighter)</div><div>1 Tbsp olive oil</div><div><br />
</div><div><i>instructions</i></div><div><i><br />
</i></div><div>1. Dissolve sugar in 1/2 c warm water. Stir in yeast. Cover and let sit for 15 minutes. Meanwhile dissolve salt in 1 c warm water.</div><div><br />
</div><div>2. Put the flour in the bowl of an electric mixer.</div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5521752019342169634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9FDLReXxZf3iEi_W8v5B7JjUqTjlftEjw0ez7AqWdw8QKjM7L_CiwJB1ch5gJzFWSYtDErdXIKyBVPOcS1pZ2-NuWIlwUz75Sj3nxZlqsijVyiXksihyphenhyphenDnjpQODt_lB4ucGyUcetSMIk/s400/IMG_3871.JPG" style="cursor: pointer; display: block; height: 300px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span><br />
<div>Make a well in the center.</div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5521752025726370434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiExfTLkPQGS-_bjdx41FbPU_C3psowa4VI6qRYUCa-h6DtgG1UBJjatGcbZvdW4RoR4MEodY7PkzcoG-cJs0RH7xijITQgSOwGCmf6GC-yDDfcT4budb4APTJyp05mGmQ1Xm-onfNBbA/s400/IMG_3872.JPG" style="cursor: pointer; display: block; height: 300px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><br />
</span></div><div>3. Pour yeasty water and salty water into the well. Mix with the dough hook for 5 minutes or so until its mixed well.</div><div><i>Cal's tip: this makes pretty sticky dough, you can add a little more flour if you want, but its going to be stickier than the average bread dough.</i></div><div><i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee; font-style: normal;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5521752029799757842" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyzpBOve-HRP4RW-rTTFFIpxQsus23aMzF8l1IDE3bpbvb50A4dYk4CPB6OIJ571P8j1YjXdykXua9LXpFJjrvZa-R68fQNqHSeXRM3pj-kp9WTqRGKgmAylFYQggwC-G6-eixX1Utyf8/s400/IMG_3873.JPG" style="cursor: pointer; display: block; height: 300px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></i></div><div><i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee; font-style: normal;"><br />
</span></i></div><div>4. Add olive oil to the mixer, and blend until absorbed.</div><div><br />
</div><div>5. Cover and let rest for 1 1/2 - 2 hours.</div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5521752037526795442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghc106c8gmj4gUjMMl6BxNLgMu-XqqsgCxlpCs45iB8_8vA4MAuBsi6-sujaO7VHFU47MnF1c-iX4UMFZLA-3HsUKgznMqIwOlbHfy3KL5H3Ilzxk7ly0_9bMJTo0xiRSC7PO8ltdJl5s/s400/IMG_3875.JPG" style="cursor: pointer; display: block; height: 300px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><br />
</span></div><div>6. Heat the oven to 350, with a pizza stone.</div><div><i>Cal's tip: If you don't have a pizza stone, that's ok. Just use a baking sheet.</i></div><div><i><br />
</i></div><div>7. Break off dough in egg-sized chunks. Roll out on a lightly floured surface and/or stretch in your hand.</div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5521752042834037538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXk7E7_5rnOQcSb9jpe2oAV9rWXi3w7N-b2X40ftobf-LR53oQXtg7rGcc9MEnXhpG_UC5m5tss1dRsFc539G_u-ha2Y6YcNgyhyphenhyphenL8pVZbkWv98e8Nd7yk8PoVcBVD6g-X5LUmeBX2HnI/s400/IMG_3881.JPG" style="cursor: pointer; display: block; height: 300px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div><div>Roll out your pigs, too (if applicable)</div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5521752919735037074" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOHsb6o6yIEwdLH5E2ce0-5k_Vfl6HkPtYFlRy35dRNU2XIY2D1ceW9ItivBFy_HtRvJoGGHI23cD1EINGdXSlwdCIATotzbP52lT4fnyDfoHEeQlP_9XTbco53lL99u3OfJ0PsirKyv8/s400/IMG_3885.JPG" style="cursor: pointer; display: block; height: 300px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><br />
</span></div><div>8. Place on the pizza stone. Poke holes in them with a fork. Bake 2-3 minutes, flip, then cook another 2-3 minutes.</div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5521752915000327266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaFnA9luUkbLpasFiVc7F4VeUeizhGuzeeN4SFnzEP9T1b1LhXhFT7SW992MXbVv78tWxS_AigevWxhRDiXK1D7TYcMsRwOVMTtLUY-dc7DY-qYPctsHrXN5GVeoMALwy1PWIGVt3CHVA/s400/IMG_3884.JPG" style="cursor: pointer; display: block; height: 300px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><br />
</span></div><div>9. At this point you can either freeze or refrigerate them to store, or you can proceed if you are eating them right away.</div><div><br />
</div><div>10. Heat a small amount of olive oil on a medium skillet. Heat pita, flipping once, until slightly browned on both sides.</div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5521752927452263170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcqA0UlW9gGL79tRH5Oc2msgO6tlZT5CyMFmurkqrrFA8Y1jakYdbplXlZgiMaPzvxe0qKJxVHxmC42PDLbeP5c8biFFMSb-Dun86DkA0pSA3yiw-cPR3e6nxeg_a81K-6MZUHpgBD164/s400/IMG_3893.JPG" style="cursor: pointer; display: block; height: 300px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><br />
</span></div><div>These pitas are perfect. They are slightly crisp on the outside and super soft on the inside. Since you fry them up just before eating, they taste freshly baked all week.</div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5521752924913186546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOSUOFvv9OkggScG3eVG6jKmIsrnFBqovMAC6SMMEdN2lG0_57-0vyc_b9jDCRp-WuCFw3VQcZLuNOJNT5DIAuU_tTW0AjmNNPLjqR-s31lYnfdMQkmmQr3pMinuPg_bXsZzLzlJyLrMg/s400/IMG_3891.JPG" style="cursor: pointer; display: block; height: 300px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><br />
</span></div><div>Hope you enjoy! Stay tuned for something to dip these pitas into...</div><div><br />
</div><div>Moo!</div>Calhttp://www.blogger.com/profile/03902749610788030851noreply@blogger.com0tag:blogger.com,1999:blog-8833359086265477607.post-2976244284433100052010-09-27T08:00:00.001-04:002010-09-28T22:16:20.367-04:00Greek Week Presents... Grecian Meatballs!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibIo-vR9_5OjpkPYFiK1bD9e7fVSRh2rvUEpG3on7FUfwjTVAOr-3uPQ45lW4FDt6jwIczvq0bGGg7px3DK3KVNleWckzYaAM80krZ3aUVx0LtVzWR8RnanXvV_dxSTv0PhLvtm3DssWkE/s1600/IMG_3908.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibIo-vR9_5OjpkPYFiK1bD9e7fVSRh2rvUEpG3on7FUfwjTVAOr-3uPQ45lW4FDt6jwIczvq0bGGg7px3DK3KVNleWckzYaAM80krZ3aUVx0LtVzWR8RnanXvV_dxSTv0PhLvtm3DssWkE/s400/IMG_3908.JPG" width="400" /></a></div><br />
Welcome to Greek Week!<br />
<br />
In honor of our Blog's 1st birthday (they grow up so quickly...) this Saturday, we are sharing recipes of our favorite Greek foods all week! That way, you can have your own Greek feast to celebrate with us. <br />
<br />
Kicking off our Greek week is a simple, Greek-twist on a classic meatball recipe. We've made this many times and always love the result. It's originally from our <a href="http://www.amazon.com/Perfect-Greek-Cooking/dp/1405488581">Perfect Greek</a> cookbook.<br />
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<a name='more'></a><br />
<br />
<i>ingredients</i><br />
1 lb lean ground beef (or lamb)<br />
1 medium onion, grated<br />
1 garlic clove, crushed<br />
1/2 c bread crumbs<br />
1 Tbsp fresh mint<br />
1 Tbsp fresh parsley<br />
salt and pepper to taste<br />
1 eggs, beaten<br />
olive oil<br />
<br />
<i>instructions</i><br />
<i><br />
</i><br />
1. put the ground beef in a bowl. Grate in the onion, add garlic, bread crumbs, mint and parsley. Add salt and pepper to taste. Mix them all up. Then add the beaten egg and mix again until it is all stuck together.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcrXVUZqW8PpxtGFGUrjuk_ymEjOp3C_lJJuhf8xfBeDU0vqBj7FQR7C3s7uv9GfmPPgHYCaIZbdnbV_-tr692UrTp_vg5RiZBGdkc0xlNacB2hcgBX3CC_67fiujUvMiqhxTVeI5RLyfe/s1600/IMG_3876.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcrXVUZqW8PpxtGFGUrjuk_ymEjOp3C_lJJuhf8xfBeDU0vqBj7FQR7C3s7uv9GfmPPgHYCaIZbdnbV_-tr692UrTp_vg5RiZBGdkc0xlNacB2hcgBX3CC_67fiujUvMiqhxTVeI5RLyfe/s400/IMG_3876.JPG" width="400" /></a></div><br />
2. Wet your paws (or hands, if that's what you've got) and roll the mixture into balls. Put the meatballs on skewers.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrc6y1j6TjBNWhfAGpMJa1JDZNQIa5I8ww-Npcy75jFDV2m71FcB_Q3G-51YWNMl-1E1MQnsv9UGYPhiy8HU74qiCOujiqoBej-h_No4PTQuPQ_RifZN9nC9bFGe1z3j85QhxDqC89645P/s1600/IMG_3888.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrc6y1j6TjBNWhfAGpMJa1JDZNQIa5I8ww-Npcy75jFDV2m71FcB_Q3G-51YWNMl-1E1MQnsv9UGYPhiy8HU74qiCOujiqoBej-h_No4PTQuPQ_RifZN9nC9bFGe1z3j85QhxDqC89645P/s400/IMG_3888.JPG" width="400" /></a></div><br />
3. Grill or broil the skewers for about 10 min, or until fully cooked. We prefer to grill them, but broiling works fine. If you are broiling, you will need to brush the pan with olive oil and occasionally brush the meat.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxjgUlvGYvrjpMQaym-Cx8VB-6EsWUIwpNjOqwz2ORlydgAesZ4j89zA1v7Oe8v15EvkUJ8GikPhXnIiTCLOy887_qjutboC91Vje4jImRpNBjfYZQKL1bgIcRenXlpP4K9opxfsxEHdfJ/s1600/IMG_3892.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxjgUlvGYvrjpMQaym-Cx8VB-6EsWUIwpNjOqwz2ORlydgAesZ4j89zA1v7Oe8v15EvkUJ8GikPhXnIiTCLOy887_qjutboC91Vje4jImRpNBjfYZQKL1bgIcRenXlpP4K9opxfsxEHdfJ/s400/IMG_3892.JPG" width="400" /></a></div><br />
That's it! A little messy, but super easy and delicious. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJyUBdeeIaWwt3856M6W8gPVey6BqiqjAsxsICz3FSDHgw7lqJJPbw2joRG-A-ffk_IkYyr8ezjRme1ApFxBrscjMgcKLccdoV0Trm_OI59wJVQdmuzK-JxWQ0bNW_JyzdD0utNqAeUD5-/s1600/IMG_3905.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJyUBdeeIaWwt3856M6W8gPVey6BqiqjAsxsICz3FSDHgw7lqJJPbw2joRG-A-ffk_IkYyr8ezjRme1ApFxBrscjMgcKLccdoV0Trm_OI59wJVQdmuzK-JxWQ0bNW_JyzdD0utNqAeUD5-/s400/IMG_3905.JPG" width="400" /></a></div><br />
We'll have a few other options coming soon for the main course of your feast but this is a yummy one.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2EjlkCcXuSn6wj6j4E5g_mRVgIJJJHQxjy2Lp8mhNDDr1cSafDFeHFvJ7TzuxWTxGwFddOmqstkdKso01iZlpkAT5t_Ake8YpYJ0s7-MhJ2QZtmfBwkRC5XadHzTVKYCmYj16ZfLK8xp_/s1600/IMG_3902.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2EjlkCcXuSn6wj6j4E5g_mRVgIJJJHQxjy2Lp8mhNDDr1cSafDFeHFvJ7TzuxWTxGwFddOmqstkdKso01iZlpkAT5t_Ake8YpYJ0s7-MhJ2QZtmfBwkRC5XadHzTVKYCmYj16ZfLK8xp_/s400/IMG_3902.JPG" width="400" /></a></div><br />
pig, out!Cornelius the Pighttp://www.blogger.com/profile/17480357379135280587noreply@blogger.com1tag:blogger.com,1999:blog-8833359086265477607.post-61790254753557683642010-09-24T08:00:00.003-04:002010-09-24T08:00:06.608-04:00Big Announcement!I know you've all been super excited all week wondering what our big announcement was going to be! So here it is:<br />
<div><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="color: #000099;">It's Greek Week!!</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="color: #000099;"><br />
</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;">That's right, all week long we are going to have all new recipes featuring our favorite cuisine! Normally, we only post 2-3 times per week, but we are giving you at least one recipe each day. That way, on our Blog Birthday, Saturday (10/2), you will have all the recipes you need to celebrate with us by having your own Greek feast!</span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Kyx4P0nHt1mQtUtMUSpqjw2Y-YEc3hF2IGA6mp4tBJ7XJ8HgI84DJpsCaxRwNGXhyphenhyphent-xeP13R63ykLVvbvQOkQOoYoLxboMxbcgz7WoBrP5yXoxYCdC51J3qP56BB8JdtX3OZI1trkxQ/s1600/Agios+Nikolaus+011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Kyx4P0nHt1mQtUtMUSpqjw2Y-YEc3hF2IGA6mp4tBJ7XJ8HgI84DJpsCaxRwNGXhyphenhyphent-xeP13R63ykLVvbvQOkQOoYoLxboMxbcgz7WoBrP5yXoxYCdC51J3qP56BB8JdtX3OZI1trkxQ/s400/Agios+Nikolaus+011.jpg" width="400" /></a></div><span class="Apple-style-span" style="font-size: medium;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;">Opa! </span></div>Calhttp://www.blogger.com/profile/03902749610788030851noreply@blogger.com0tag:blogger.com,1999:blog-8833359086265477607.post-85280175221062166972010-09-23T08:00:00.000-04:002010-09-23T08:00:06.102-04:00Once upon a time there was... a clue...<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaPZmx6sfPh7SbMAs7cmKtfCYwwuTUBLTDErrWJA5Pkin9WqUet3CXOa5Uxaj3h3i6orV-8juuu1F27jJHaHVi76Dr42aDDdwirz5e1scumiNVX9LVR8h71rpgVPAFsT_tK5nBM4FNVBM/s1600/IMG_0451.JPG"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0iy7CPWa2rjULiTpqUiGDwxkstMBCd8jgdAe02b5riozNuz23lR1kRCmQfP12qZyuQElBgmHJjYW3bIMpScwz4zmI_DqtVkPVw9GI9FaiVwMmvdV0Tgp6uvftBrWfaDkdvdDM-ORJrlE/s1600/IMG_0384.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0iy7CPWa2rjULiTpqUiGDwxkstMBCd8jgdAe02b5riozNuz23lR1kRCmQfP12qZyuQElBgmHJjYW3bIMpScwz4zmI_DqtVkPVw9GI9FaiVwMmvdV0Tgp6uvftBrWfaDkdvdDM-ORJrlE/s400/IMG_0384.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5518803824247295266" /></a>Hey Castle Farm Cookbook readers, are you excited for our special celebration next week?!?!? Here's a big clue, the recipes will be all about one of our favorite places.... <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuwRdDpB8pcxNtZg7BscPpVbJ7tZ1Iugz_M-PvkK9dGrJx1n2zZVajXv2SJlaxqS-Xh1GxMiAhYSDxnRyX4BgQsZG1PYJiuglU2_RsTaGVJQoxJBKfhEPgOOaxEavnhz4Ei_2V_5jBb3o/s1600/IMG_0467.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuwRdDpB8pcxNtZg7BscPpVbJ7tZ1Iugz_M-PvkK9dGrJx1n2zZVajXv2SJlaxqS-Xh1GxMiAhYSDxnRyX4BgQsZG1PYJiuglU2_RsTaGVJQoxJBKfhEPgOOaxEavnhz4Ei_2V_5jBb3o/s400/IMG_0467.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5518803805812054130" /></a><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaPZmx6sfPh7SbMAs7cmKtfCYwwuTUBLTDErrWJA5Pkin9WqUet3CXOa5Uxaj3h3i6orV-8juuu1F27jJHaHVi76Dr42aDDdwirz5e1scumiNVX9LVR8h71rpgVPAFsT_tK5nBM4FNVBM/s400/IMG_0451.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5518803838109721410" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div>Calhttp://www.blogger.com/profile/03902749610788030851noreply@blogger.com0tag:blogger.com,1999:blog-8833359086265477607.post-36901473216131074312010-09-22T08:00:00.002-04:002010-09-27T18:03:20.524-04:00Once upon a time there was... Twice-Baked Potatoes<div style="text-align: center;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikF9mhWflDfRd-2VwzZ-Kd7UM9Gor3YDBPeQjYl4nN9_lZbU4rYhIshSHkurBeJuzV7xZhg2i_fTFCNAgk2Z_6FyrM_RxtTjg7U3SxbFtWydr19KgLCLw5wJ5O9gcJjxReNq5chuRgXzU/s1600/IMG_4021.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3EenHrJLFEHqcgH-nW4oCGRI8SOAoEamn6vY6FdnWOefDpLV71FN2zJq5Tow2o5F16vadfNsgFDildgV6EDA_YLvLvjTG-IVyctvsHYYE9TGht-HlAYdZaooODIJ-pJY8OyGt5SMLOAU/s1600/IMG_4019.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5518801142121479586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3EenHrJLFEHqcgH-nW4oCGRI8SOAoEamn6vY6FdnWOefDpLV71FN2zJq5Tow2o5F16vadfNsgFDildgV6EDA_YLvLvjTG-IVyctvsHYYE9TGht-HlAYdZaooODIJ-pJY8OyGt5SMLOAU/s400/IMG_4019.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<div style="text-align: left;"><br />
</div><div>Last week when we shared our recipe for <a href="http://castlefarmcookbook.blogspot.com/2010/09/once-upon-time-there-was-scalloped.html">Scalloped Potatoes</a>, we got a little carried away talking about all the ways to combine potatoes and cheese. The first thing that popped into our heads was Twice-Baked Potatoes. Mooooo. (That's what cows say instead of ooooo. And all the time really.)</div><div><br />
</div><div>This is another recipe that our fancy food processor revolutionized. We used to have to spend a very long time shredded lots of cheese, but now we put it in the top and hit the button and have a giant bowl of perfectly shredded cheese. We probably end up with more cheese in our potatoes this way, since hand shredded tends to lead to lots of eating along the way....</div><div><br />
</div><div>Even with the revolutionary technology of the food processor, this recipe is a nearly 2 hour process. Don't let this scare you! It's easy! But maybe save it for a weekend night.</div><div><br />
</div><div>The Castle Farm recipe does not contain bacon, since Cornelius objects. In fact, the original source at <a href="http://allrecipes.com//Recipe/ultimate-twice-baked-potatoes/Detail.aspx">All Recipes</a> includes bacon. So, if you want to add bacon to yours, I won't tell. </div><div><br />
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</div><div><i>ingredients</i></div><div>4 large baking potatoes</div><div>oil, salt and garlic powder to taste</div><div>1 c sour cream</div><div>1/2 c milk</div><div>4 Tbsp butter</div><div>1/2 tsp salt</div><div>1/2 tsp pepper</div><div>1 c cheddar cheese, divided</div><div>8 green onions, sliced, divided</div><div><br />
</div><div><i>instructions</i></div><div><i><br />
</i></div><div>1. Preheat oven to 350 degrees. Bake potatoes for 1 hour. </div><div><br />
</div><div><i>Cal's tip: We poke the potatoes with a fork along where we are going to slice them in half.</i></div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5518799373607047970" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzoLGR57jQPKxLjvg-HG6bfvYkar0n6y-E8FSNRyGR81ULf9mLytweihQ5xmVoUUNf9tC11SQNsSRY0iDeGmhAtb2Vf2_jAcO2hnrppFY7RoV0c_safNDGNlHvsg_JnWolYvAWzFZZvJM/s400/IMG_4004.JPG" style="cursor: pointer; display: block; height: 300px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span><br />
<div><i> Then, we sprinkle with salt and garlic powder, </i></div><div><i><span class="Apple-style-span" style="font-style: normal;"><i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee; font-style: normal;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5518799359242558850" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge-CkXUDxMShovjdWgXfizX9RiNZMDSLZDtm0-E9HpavqA6FniA34vVX6ZF4D5ss2hQF4oyaIhLRwSo8eQ4iempRKeeu27VNNT_b08NbsJbOCgnPYJQ-Tm6eWEU5CM66OfVxrdgQbX3xY/s400/IMG_4003.JPG" style="cursor: pointer; display: block; height: 300px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></i></span></i></div><div><i><span class="Apple-style-span" style="font-style: normal;"><i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee; font-style: normal;"><br />
</span></i></span></i></div><div><i>drizzle with oil, and wrap in foil.</i></div><div><div style="text-align: center;"><span class="Apple-style-span" style="color: #0000ee;"><br />
</span></div><i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee; font-style: normal;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5518799333858930018" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjernCWKYjT5vU8GSPwUN4gjyLjni68UbstTdWVAoNhRbd6-AHy9-s29Suabti6zRAtCr167PD-6_Q1_rkqX_5jqxcKlMWv6w4hxe3Kf0hAYF6d9OawaFveGGkRSNR0_En2uw6mlomBFZk/s400/IMG_4000.JPG" style="cursor: pointer; display: block; height: 300px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></i></div><div><i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee; font-style: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><br />
</span></span></i></div><div>2. When potatoes are done, allow them to cool at least 10 minutes. </div><div><br />
</div><div>3. Slice potatoes in 1/2 lengthwise and preform potato surgery. </div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5518799384001551666" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBi3vvluGbnfNmBjJyJH8AcGR5RJU6xeEGTXS7U8sCHLVfO7tZ05P9iUn5WhHItIWZ5YNU9QDusYMoJjdDadWMwhgHfiQsVFlKylpOs5MyOn7pdvhjZrQoMbOjmSGK8Cnd_kM_MuNtU04/s400/IMG_4007.JPG" style="cursor: pointer; display: block; height: 400px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 300px;" /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><br />
</span></div><div><i>Cal's tip: Cornelius is really the expert at potato surgery as he calls it. He likes to use a sharp knife to score the flesh. </i></div><div><i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee; font-style: normal;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5518799392364285538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi51c6Q86x9alzVsXaSFnRhTRjp5t5MSrMFzoagnjtiR-vADA8o8YbAWVituBWJUZtfZqcHjJC51Io-OFUd46PajWbCnSDQXxDh08rJp28HUgsoclp85UjSKrhT3fTLUCHWD45D529Z1BQ/s400/IMG_4008.JPG" style="cursor: pointer; display: block; height: 400px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 300px;" /></span></i></div><div><i> Then, he scoops out the chunks with a fork. Lastly, he uses the sharp knife to carefully cut out the rest of the flesh without breaking the skin. </i></div><div><i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee; font-style: normal;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5518800538887738162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPBfRJ0GZRd1GTKTMOByiAv1wKFs-a5-HbjvyGuTmvKsVJ-_j6nhSoJGEn-Eob2M9gznNJ18GtOeVwaCFpbw6tnMEkbqmRuxAPCTo253J40O6dKtHujqyVh3es0SlW11pR2FHAlDCXiL0/s400/IMG_4009.JPG" style="cursor: pointer; display: block; height: 300px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></i></div><div><i><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee; font-style: normal;"><br />
</span></i></div><div><i>If you have a hard time with this, keep in mind it is an acquired skill. Cornelius is a gifted pig.</i></div><div><i><br />
</i></div><div>4. Put all the flesh in a bowl. Mash it up.</div><div><br />
</div><div>5. Add sour cream, milk, butter, salt, pepper, 1/2 c cheese, and 1/2 the green onions. </div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5518800548467937778" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4JqdU-93VIeEyhGRQGZCgf-E3PW4icbHX1d_NZ2eHTLd9k1xoWV9TTZvHCh8I0RUidk2jPLMSt8YfNNueygbs-mmMEczYQzGlcYLI66WAf7MmuWI-h0e4JWUiWpMAVF6055Lcke1kCQg/s400/IMG_4010.JPG" style="cursor: pointer; display: block; height: 300px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><br />
</span></div><div>Mash it up again until it's nice and creamy.</div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5518800556744605442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEl6W7yXJx1i9lMZD9AipamTiCRSwmaouxJLF5R0hSnJKPxRO6ub5lntROcrMKikgyqUZ9hcjWhyphenhyphendu1b-GOzOcqTCZEOx-UtFlBM8K4_iNeP7Rx9EiW-iJd2NeH0jhPDLmFEUvvlI7MAg/s400/IMG_4011.JPG" style="cursor: pointer; display: block; height: 400px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 300px;" /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><br />
</span></div><div>6. Spoon the cheesified flesh back into the potato skins. </div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5518800562089055458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipaBJdM2LG3JnwyirdFhUYcmE3w4lo5ti9wNF885-Sa7FzS4lZNOitZRaG5TSGId9muSwUtwxECpOaOjMiyhWt6GyqeXu5mue6PqxUSGwU7L-dZ4ffc6mZ_cOcrF5LB60EEVbG0eEshtM/s400/IMG_4013.JPG" style="cursor: pointer; display: block; height: 400px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 300px;" /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><br />
</span></div><div>7. Top each with the remaining cheese and green onion.</div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5518800571370100962" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgBvEhzLanUmTRl0bIfMXpcTVDZgAH9XKRyfI4li9-R9EyuyHe0-wGbyLc5d-DYYgazLj17EZ2tIFgy8BPQ3lYb-Tr_1ib7q5_4cmyrL5-y-mGx8sODxROhzFXrA4FjYvLHqaMFR57DHY/s400/IMG_4014.JPG" style="cursor: pointer; display: block; height: 300px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><br />
</span></div><div>8. Bake another 15 minutes.</div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5518801131157736418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_LjoMSsrfU0JyFZh1mklKnecbYaMJhhGZzo3CL9mpsOm2IS-AkslLYLubPWpQoFnOPmjuxx_SoHiBwVZC1IUwcuUovQjRVsMNtTJSnOscrW-HRbS8qNDSpcBXbrU1n7QDMl3UFT0YyYk/s400/IMG_4016.JPG" style="cursor: pointer; display: block; height: 300px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><br />
</span></div><div>9. Observe the greatness of that potato. Really. Can potatoes be better than that?</div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5518801157084547202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikF9mhWflDfRd-2VwzZ-Kd7UM9Gor3YDBPeQjYl4nN9_lZbU4rYhIshSHkurBeJuzV7xZhg2i_fTFCNAgk2Z_6FyrM_RxtTjg7U3SxbFtWydr19KgLCLw5wJ5O9gcJjxReNq5chuRgXzU/s400/IMG_4021.JPG" style="cursor: pointer; display: block; height: 300px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div><div><span class="Apple-style-span" style="color: #0000ee;"><br />
</span></div><div>That's all for this potato-and-cheese recipe! But here's a hint about our blog birthday celebration next week: there will be a new potato-and-cheese recipe! </div><div><br />
</div><div>Moo!</div>Calhttp://www.blogger.com/profile/03902749610788030851noreply@blogger.com0tag:blogger.com,1999:blog-8833359086265477607.post-29327830642506534692010-09-20T08:00:00.003-04:002010-09-27T18:03:42.258-04:00Once upon a time there was... Lemon Pasta with Chicken and Pine Nuts<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP5_D30z9vme7_03h0gLIt-N3Dj-ccOE7YQyF0K_dWNzX6iubGpZkMRlmi_JqEygUEp8N7sPqObP6NSy4_lzNgRbkSLcfYVDz_7fc_xZNpZgg58M1o7z1kfpzGh_8B04axQlGywFTLZ4fa/s1600/IMG_4111.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP5_D30z9vme7_03h0gLIt-N3Dj-ccOE7YQyF0K_dWNzX6iubGpZkMRlmi_JqEygUEp8N7sPqObP6NSy4_lzNgRbkSLcfYVDz_7fc_xZNpZgg58M1o7z1kfpzGh_8B04axQlGywFTLZ4fa/s400/IMG_4111.JPG" width="400" /></a></div><br />
When Cal and I want a quick, weeknight meal, pasta is a good choice. Unfortunately a good recipe is hard to find. Most easy pasta recipes have one of the following problems:<br />
<br />
1) they are boring (i.e. spaghetti with sauce from a jar)<br />
2) they are fattening (i.e alfredo, <a href="http://castlefarmcookbook.blogspot.com/2010/04/once-upon-time-there-was-amaretto-cream.html">amaretto cream sauce </a>)<br />
3) they require fresh ingredients on hand (i.e <a href="http://castlefarmcookbook.blogspot.com/2010/03/once-upon-time-there-was-penne-with.html">penne with fresh pesto, ricotta, and tomatoes</a>)<br />
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This recipe is like a magic solution to all of those problems. Just try it. You'll see what we're talking about.<br />
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Source: <a href="http://www.epicurious.com/recipes/food/views/Lemon-Pasta-with-Chicken-and-Pine-Nuts-103636">Epicurious</a>, scaled to serve 2<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWdqZNNi7QgyqeQrOg-V5njASUEoR1ZYSZthPL-KkmC1sXtCYG3VBykger7tTSf0weOn1BuVeRMWbEvkP8sHIufzz6s1DLGB7_K2CJGtRrNA5h78Pmwqlesh8chqhpXJ9ayjlZ5PUC38IZ/s1600/IMG_4089.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWdqZNNi7QgyqeQrOg-V5njASUEoR1ZYSZthPL-KkmC1sXtCYG3VBykger7tTSf0weOn1BuVeRMWbEvkP8sHIufzz6s1DLGB7_K2CJGtRrNA5h78Pmwqlesh8chqhpXJ9ayjlZ5PUC38IZ/s320/IMG_4089.JPG" width="320" /></a><i>ingredients</i><br />
6 oz lemon fettuccini<br />
1 Tbsp + 1/3 c + another little bit of extra virgin olive oil<br />
8 oz chicken breast<br />
poultry seasoning, to taste<br />
garlic powder, to taste<br />
1/3 c pine nuts, toasted<br />
2 Tbsp lemon juice<br />
1 Tbsp dijon mustard<br />
salt and pepper, to taste<br />
1 Tbsp dried parsley<br />
<br />
<i>instructions</i><br />
<i><br />
</i><br />
1. Heat 1 Tbsp oil over medium heat. Season chicken with poultry seasoning, lemon pepper, and garlic powder. Saute until cooked through. Cool slightly, and cut into strips.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Jdi2QEydg_xNXqBVM-xBem9eVm90LjkhrJtMMUO405VjMjUXmopUOP6PXOVfFZwRmMJhwYXf39dtaVaiz4HeRoz4rcCfnsHvbKVSKoJ3E-PeJVFdv1XXHDeHgCKT8AMqglUgxr21xJwT/s1600/IMG_4090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Jdi2QEydg_xNXqBVM-xBem9eVm90LjkhrJtMMUO405VjMjUXmopUOP6PXOVfFZwRmMJhwYXf39dtaVaiz4HeRoz4rcCfnsHvbKVSKoJ3E-PeJVFdv1XXHDeHgCKT8AMqglUgxr21xJwT/s400/IMG_4090.JPG" width="400" /></a></div><br />
2. Cook pasta according to package instructions, al dente.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE0woA0BtPgXYkNhNyXgpSCUk-Cro0rBjwapq8QTJsWD2jIW3QmOBAmFlAYcA1lwYaWSZjS0gR6Mq0QvNBBTIIEPGM9rVugEVvf2VSmH1F2vHGzHI7bxm31Ecs0yWxojNbfp9FdAhPhrt5/s1600/IMG_4087.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE0woA0BtPgXYkNhNyXgpSCUk-Cro0rBjwapq8QTJsWD2jIW3QmOBAmFlAYcA1lwYaWSZjS0gR6Mq0QvNBBTIIEPGM9rVugEVvf2VSmH1F2vHGzHI7bxm31Ecs0yWxojNbfp9FdAhPhrt5/s400/IMG_4087.JPG" width="400" /></a></div><br />
3. Drain pasta and put in a large bowl. Toss in a little bit of oil just to keep it from sticking together.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6WD3JmAio8wXSHclw12KXdp2zFS6rN221gTpChu7RVwDcdf7hdsC1lAm0fwjK-i6wpIlVLXT-ImTn22v70r2MK09nFDD26u4Gpn-FbAbiFPWgpwqNRGXrJdUzpCnjSsNx7KE7JXyOi8Jv/s1600/IMG_4095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6WD3JmAio8wXSHclw12KXdp2zFS6rN221gTpChu7RVwDcdf7hdsC1lAm0fwjK-i6wpIlVLXT-ImTn22v70r2MK09nFDD26u4Gpn-FbAbiFPWgpwqNRGXrJdUzpCnjSsNx7KE7JXyOi8Jv/s400/IMG_4095.JPG" width="400" /></a></div><br />
4. Add chicken, pine nuts, and parsley.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPgbT6f_kzcYwd_-9UqJhVvw97jkSrGpyQ9y7w-JFBnj3CjVilM_r5a1Ohs9hULfWxMhzMLVnJOO4SLBSXybXXqzqKYjkNlhIxadJjvw0vPF1EJTvsLiJAb30z4K8QuRQUR3BQ4W6SZIiW/s1600/IMG_4098.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPgbT6f_kzcYwd_-9UqJhVvw97jkSrGpyQ9y7w-JFBnj3CjVilM_r5a1Ohs9hULfWxMhzMLVnJOO4SLBSXybXXqzqKYjkNlhIxadJjvw0vPF1EJTvsLiJAb30z4K8QuRQUR3BQ4W6SZIiW/s400/IMG_4098.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Toss!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjka7Kgz5ox_l3QJ1GZAljmFXA3g5wOuo2ug32T9imZKCg_LapiNGu_HRkiIo4PdHdiaNFDKALBx63T3AED0_j5NHwweeqy9erVutRXKEpCcrpzis9cE4ZpelBUGtEb07bWHw-XAzew2baU/s1600/IMG_4108.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjka7Kgz5ox_l3QJ1GZAljmFXA3g5wOuo2ug32T9imZKCg_LapiNGu_HRkiIo4PdHdiaNFDKALBx63T3AED0_j5NHwweeqy9erVutRXKEpCcrpzis9cE4ZpelBUGtEb07bWHw-XAzew2baU/s400/IMG_4108.JPG" width="400" /></a><br />
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5. Whisk together lemon juice and mustard. Add 1/3 c oil in a thin stream and whisk it in. Season with salt and pepper.<br />
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6. Pour dressing into pasta. You don't have to use all the dressing, add as much or as little as you want. Toss!<br />
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This meal is ready in 20 minutes, including prep!<br />
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Like we said, it's magic - much more interesting than red sauce, uses good-for-you-fats, and easy ingredients to keep on hand.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg82dIC8EaRP52kNf2-D7pTrUJDQiQBExccpnNK5n5azD2oIv2adounRgN_hLkj_MamB186phKYhFhiiX5irNVuVwyNyKwwzm629_P4FKxREC3qyqLYpAqgPAMBfu9m-ZNlGUswNfWC5hfB/s1600/IMG_4113.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg82dIC8EaRP52kNf2-D7pTrUJDQiQBExccpnNK5n5azD2oIv2adounRgN_hLkj_MamB186phKYhFhiiX5irNVuVwyNyKwwzm629_P4FKxREC3qyqLYpAqgPAMBfu9m-ZNlGUswNfWC5hfB/s400/IMG_4113.JPG" width="400" /></a></div><div><br />
</div><div>I am also excited to tell you that something very special is happening at the Castle Farm Cookbook next week! Here's a hint: Sat, Oct 2 is our blog's first birthday, and we are planning to celebrate!</div><br />
pig, out!Cornelius the Pighttp://www.blogger.com/profile/17480357379135280587noreply@blogger.com2tag:blogger.com,1999:blog-8833359086265477607.post-91284542616782518452010-09-17T07:00:00.002-04:002010-09-20T08:50:28.042-04:00Baltic Cruise<div style="text-align: center;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt7NrD-gLLDpT50K2fmxQjgxUFPkUo6yO8Fx2Nj_Eqa_9BPu2rvdlp5hmSBOxUTfQKr9bceF6V_5SgKnIF9RUWUQXlSNHJ34V0oSwJUmeQwuhnw8d7Px7MAXqseEK1S6tyR6nrAJogwT0/s1600/IMG_4934.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a>Unlike our other posts this week, this post is not about cheese. It is also not a Blooper. It's not even about food at all! Now you are probably thinking what kind of a food blog is this??? We promise, there is a perfectly good explanation! <br />
<div><br />
</div><div>We left you all hanging without any new posts for a long time this summer. . . While you were all staring at your computer screens hoping and praying for your favorite food blogging animals to return, we were busy taking vacations. We shared some pictures <a href="http://castlefarmcookbook.blogspot.com/2010/06/international-tour-of-america-part-1.html">here</a> and <a href="http://castlefarmcookbook.blogspot.com/2010/07/international-tour-of-america-part-2.html">here</a> of our International Tour of America roadtrip, but we did not post pictures of our other summer adventure. So, while we were not sharing delicious recipes with you, here's what we were up to!<br />
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<tr><td class="tr-caption" style="text-align: center;">toured Copenhagen</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL24TRNX-StDLrPkgdwGR6v_7hecIoHiBbjI0heBrDVY76ji36JxwpkJ5Vh1C8_6NQ1N1gK7ZmtYpNzWN7bfFFuBUBzyBah1uDoDLCwrW8YBdLsXhVgpnCKmvUpQ7wDrAdoh4e9W869YWo/s1600/IMG_5062.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL24TRNX-StDLrPkgdwGR6v_7hecIoHiBbjI0heBrDVY76ji36JxwpkJ5Vh1C8_6NQ1N1gK7ZmtYpNzWN7bfFFuBUBzyBah1uDoDLCwrW8YBdLsXhVgpnCKmvUpQ7wDrAdoh4e9W869YWo/s400/IMG_5062.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">standing on either side of the Berlin Wall</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3VGvA_aWOy2RlD_IjrLyfFL3eaDR7pq1QrC3YUYmPbhkleTji9TXaREXGdTfkKaP4Z3FzYkcTMmWwOqGC5iwoRT4zDzb0DuRkeRuOapMSvHT2MHkdXei8X1KmlnW5flWLbvm8Z8rDHYg3/s1600/IMG_5088.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3VGvA_aWOy2RlD_IjrLyfFL3eaDR7pq1QrC3YUYmPbhkleTji9TXaREXGdTfkKaP4Z3FzYkcTMmWwOqGC5iwoRT4zDzb0DuRkeRuOapMSvHT2MHkdXei8X1KmlnW5flWLbvm8Z8rDHYg3/s400/IMG_5088.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">beer and pretzels in Germany</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb4lI-Gh5dGFKKwq4Uv5-bn9kdSSJ2ec9MuQAqE7J6Q3dRHoItKkUFWc-Au7hAwr0MAUaTs8uYU7n9lf0Oaypwrt2p1xg0htvjorVcs5tEoHe_o1LAnbhoKthjdO5pfaYNj_XjkOANWK_R/s1600/IMG_5159.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb4lI-Gh5dGFKKwq4Uv5-bn9kdSSJ2ec9MuQAqE7J6Q3dRHoItKkUFWc-Au7hAwr0MAUaTs8uYU7n9lf0Oaypwrt2p1xg0htvjorVcs5tEoHe_o1LAnbhoKthjdO5pfaYNj_XjkOANWK_R/s400/IMG_5159.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">we got into some trouble in Estonia...<br />
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee; font-size: 16px;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5515863201516816898" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Ex7aSbdldT_ZTfAeqXGBcw4SAlYLwSzW1d_Pa8mwsH3bTXpLRCTA8I9mKyjEksFbR7jz-qBu7wo4Fn4SGCgpL8eq4pCAlqVup6lGfUkC05E3sMxt7Ij8bh5XOIYWsxctgxAWC0LBs_8/s400/IMG_5089.JPG" style="cursor: pointer; display: block; height: 400px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 300px;" /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="color: black;">... and Germany ....</span><br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5515863185202426450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt7NrD-gLLDpT50K2fmxQjgxUFPkUo6yO8Fx2Nj_Eqa_9BPu2rvdlp5hmSBOxUTfQKr9bceF6V_5SgKnIF9RUWUQXlSNHJ34V0oSwJUmeQwuhnw8d7Px7MAXqseEK1S6tyR6nrAJogwT0/s400/IMG_4934.JPG" style="cursor: pointer; display: block; height: 300px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /><span class="Apple-style-span" style="color: black;">... and Denmark ....</span><br />
<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5515863192876633378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrIkFghyl_CuYiIoYoA4efIIVMznFLNGEuA2IlnY97Lx-qaW5NE3LmUTCeihnI5Xa8PS_TIzz9g3yey-3_u6G-7pxvTh__QeqohbGWXXfZkN1abSsqKnbu-PIFTCwXhRco0VtsO22OEpw/s400/IMG_5023.JPG" style="cursor: pointer; display: block; height: 300px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /><span class="Apple-style-span" style="color: black;">... and on the ship.</span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM0ZEHPSG7RtVWZyaciees7TaZiWH_Qjv_3XHMZ1hr_RI7i4N-zqR-VtLUYNCOH6Jncc4zZeGyQjJXZ3QphUJWKDGoToY2kAHehnBdCZYOOUrh5aodgISBL8RqhaPLcn0tHpp-Wda2Im-G/s1600/IMG_5364.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM0ZEHPSG7RtVWZyaciees7TaZiWH_Qjv_3XHMZ1hr_RI7i4N-zqR-VtLUYNCOH6Jncc4zZeGyQjJXZ3QphUJWKDGoToY2kAHehnBdCZYOOUrh5aodgISBL8RqhaPLcn0tHpp-Wda2Im-G/s400/IMG_5364.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peterhof in St. Petersburg</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ksmaYN6rJr3ch8SLkYuTsEPa4NVdK6TgGlfXFgaxwxombVsHJVwkV5IvFY7DbtF6x3ASAPfzOkIcC3UQb1PqXnLyX-CS5aEWyAqTtxp-WRGhV-v47r8rRSGvFYxD9HlNGq0wGMl7pZqM/s1600/IMG_5375.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ksmaYN6rJr3ch8SLkYuTsEPa4NVdK6TgGlfXFgaxwxombVsHJVwkV5IvFY7DbtF6x3ASAPfzOkIcC3UQb1PqXnLyX-CS5aEWyAqTtxp-WRGhV-v47r8rRSGvFYxD9HlNGq0wGMl7pZqM/s400/IMG_5375.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">we had a wonderful meal with a Russian family</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrvNcYMdcxB9IYdccTrrsvOu6kKVY2ILGgM1e3xNO7YZv-OrktYnKHI_tCdImNKE5oM-W5iBkeB6Ght9Uv7oN-SnHMsOjzY7wkHfYCya58Gqmw-dwN4pWl4Dm0jJyVCZ9sVAE7hCq-BFYr/s1600/IMG_5410.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrvNcYMdcxB9IYdccTrrsvOu6kKVY2ILGgM1e3xNO7YZv-OrktYnKHI_tCdImNKE5oM-W5iBkeB6Ght9Uv7oN-SnHMsOjzY7wkHfYCya58Gqmw-dwN4pWl4Dm0jJyVCZ9sVAE7hCq-BFYr/s400/IMG_5410.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Catherine's Palace in St. Petersburg</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7muUalsOrYNRsLQpb-8kdMomNVNBUm5tCcD9D80xQn9uRcpa13QQaMoQOtdHgJAtJgojmBqmNPUZ5gQSgO978RIDVwDQdG8EeoXxiZippb2y3W77xckFobnho4FpGfqt07haYVlUfkjrb/s1600/IMG_5503.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7muUalsOrYNRsLQpb-8kdMomNVNBUm5tCcD9D80xQn9uRcpa13QQaMoQOtdHgJAtJgojmBqmNPUZ5gQSgO978RIDVwDQdG8EeoXxiZippb2y3W77xckFobnho4FpGfqt07haYVlUfkjrb/s400/IMG_5503.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Church on the Spilled Blood</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmMjQMiiSjRO8ShngjIVfY4inNANFBqTsQbQZhNH8ZmoKfyXazBo6J8Wsf-hmRgsdOWMxjot8kbiuulrdaGorVyWLjIy2mPnSw-PRa7y2IM3MNeDE_x0mNz0UVuArUHUlWV2yU-rwAUJ1F/s1600/IMG_5582.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmMjQMiiSjRO8ShngjIVfY4inNANFBqTsQbQZhNH8ZmoKfyXazBo6J8Wsf-hmRgsdOWMxjot8kbiuulrdaGorVyWLjIy2mPnSw-PRa7y2IM3MNeDE_x0mNz0UVuArUHUlWV2yU-rwAUJ1F/s400/IMG_5582.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A scenic harbor tour in Finland</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">just because we weren't posting recipes doesn't mean we weren't eating...</td></tr>
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</div><div>Well that's all the pictures for now! We'll be back to your regularly scheduled food next week!</div><div><br />
</div><div>pig, out!</div></div>Cornelius the Pighttp://www.blogger.com/profile/17480357379135280587noreply@blogger.com1