tag:blogger.com,1999:blog-51622827701085808342024-02-20T16:41:57.058-07:00My Fare Foodie.Chrissy @ My Fare Foodiehttp://www.blogger.com/profile/11919497290892975474noreply@blogger.comBlogger103125tag:blogger.com,1999:blog-5162282770108580834.post-13625796914156911252013-11-12T10:52:00.003-07:002013-11-12T11:21:27.352-07:00Caramels! Get Your Caramels!<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">Hey party people! The holidays are right around the corner, so I thought I'd take this opportunity to tell you more about my latest business venture. I touched on it briefly in my last post, but now that my online store is up and running (and killing it!), you should totally check it out!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">If you haven't guessed from looking at the pics and my ever-so-subtle post title, I now make gourmet caramels -<span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Sheep's Milk Caramels, to be exact! Why sheep's milk, you may ask? Well, it's naturally sweeter and slightly nuttier than cow's milk, that's why! </span></span></span></span></div>
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<span style="text-align: justify;"><span style="font-family: Courier New, Courier, monospace;">These aren't your regular run-of-the-mill, rip-out-your-fillings, overly-processed caramels. No way! Each batch of buttery soft caramels is handcrafted using all-natural ingredients, while opting for brown rice syrup over gross high fructose corn syrup. And what about that sheep's milk? Well, it comes from the fluffiest, happiest sheep who live on a lush, picturesque farm right here in Colorado. Duh. </span></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Back to the holiday talk. Who wouldn't want to receive one of these cute little jars as a gift? I mean really! Check out <a href="http://www.sheepsmilkcaramels.com/" target="_blank">my online store</a>, like us on <a href="https://www.facebook.com/HippieChickCandyCompany" target="_blank">Facebook</a>, eat some caramels, tell some friends, and then eat some more caramels! </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Thanks guys! And happy holidays!!!</span></div>
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Chrissy @ My Fare Foodiehttp://www.blogger.com/profile/11919497290892975474noreply@blogger.com1tag:blogger.com,1999:blog-5162282770108580834.post-30597572295745487442012-08-23T10:45:00.000-06:002012-08-23T10:45:08.229-06:00Ciao for Now<div class="separator" style="clear: both; text-align: center;">
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With "ciao" meaning both hello and goodbye, it's the perfect title for this post. First of all, hello! It's been a while! My summer has been pretty exciting, filled with tons and tons of travel. Likely excuse, I know. But, but, but, I've also been super busy working on a new business venture. It seems that writing this blog has led me to discover what I actually want to do with my life, but more on that later! I'd like to thank everyone for your kind emails, tweets, and blog shout-outs during my hiatus. I sincerely hope that your summers have been full of excitement and exploration too! </div>
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Second of all, goodbye! Yup, I'm leaving on a jet plane...again. Thomas and I are packing up and heading to Italy for our 5th anniversary. These have been the absolute BEST years of our lives, and what better place to celebrate than in paradiso Italiano? If anyone has recommendations for Venice or Lake Como, don't be shy and let me know! Hey, that rhymes! I hope to return teeming with fun stories, scenic pictures, and of course, new recipes! Ciao for now!
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<a href="http://www.discovercomo.com/" target="_blank">Photo Source</a></div>
Chrissy @ My Fare Foodiehttp://www.blogger.com/profile/11919497290892975474noreply@blogger.com6tag:blogger.com,1999:blog-5162282770108580834.post-39929823305529926112012-03-13T17:50:00.004-06:002012-03-14T13:54:59.659-06:00Authentic Maryland-Style Crab Cakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKuGBTU0MuzzWQRenZ7G-VAet5T8oZ5Jxh2BZL6dthjI3vRoX2P1nH8Wvktbucb7NQeDRJikRXEYo4zs0SgIwtFL5i_LwqDtchtzNmlOg6RVuJsJefSOUveTtNRta1fIgrxU-vhyWqsvdJ/s1600/IMG_5746.JPG" style="font-style: normal; font-size: 100%; font-weight: normal; "><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/AVvXsEjKuGBTU0MuzzWQRenZ7G-VAet5T8oZ5Jxh2BZL6dthjI3vRoX2P1nH8Wvktbucb7NQeDRJikRXEYo4zs0SgIwtFL5i_LwqDtchtzNmlOg6RVuJsJefSOUveTtNRta1fIgrxU-vhyWqsvdJ/s400/IMG_5746.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5719534015301905074" /></a><br /><span style="font-style: normal; font-size:100%;">I am from Maryland.</span><br /><br /><span style="font-style: normal; font-size:100%;">I know crab cakes.</span><br /><br /><span style="font-size:100%;">-------------</span><br /><br /><b style="font-style: normal; "><span>Authentic Maryland-Style Crab Cakes</span></b><br /><br /><span style="font-style: normal; font-size:100%;">Ingredients</span><br /><i style="font-size: 100%; "><span>Makes 4 large crab cakes</span></i><br /><br /><span style="font-style: normal; font-size:100%;">1 pound lump crab meat</span><br /><span style="font-style: normal; font-size:100%;">¼ cup mayonnaise</span><br /><span style="font-style: normal; font-size:100%;">1 tablespoon Dijon mustard</span><br /><span style="font-style: normal; font-size:100%;">1 teaspoon Worcestershire sauce</span><br /><span style="font-style: normal; font-size:100%;">½ teaspoon Old Bay seasoning</span><br /><span style="font-style: normal; font-size:100%;">1 egg, beaten</span><br /><span style="font-style: normal; font-size:100%;">1 tablespoon fresh lemon juice</span><br /><span style="font-style: normal; font-size:100%;">6 Saltines, crushed</span><br /><span style="font-style: normal; font-size:100%;">Pinch of freshly chopped parsley</span><br /><span style="font-style: normal; font-size:100%;">1 tablespoon butter, melted</span><br /><span style="font-style: normal; font-size:100%;">Pinch sea salt</span><br /><span style="font-style: normal; font-size:100%;">Cooking spray</span><br /><br /><span style="font-style: normal; font-size:100%;">Method</span><br /><br /><div style=" text-align: justify; font-size:100%;"><span style=" ;font-size:100%;">Preheat oven to 450 degrees. In a bowl, combine mayonnaise, Dijon, Worcestershire, Old Bay, egg, lemon juice, Saltines, and parsley. Mix until combined. Gently stir in the crab meat. Be careful not to shred or break it up too much (that’s not the Maryland way). Spray a glass dish with cooking spray. Carefully spoon the crab mixture onto the dish, forming four crab cakes. Don’t use your hands and compact them (again, that’s not the Maryland way). Brush each crab cake with melted butter and sprinkle with sea salt. Bake in the oven for 20 minutes, and then broil for an extra few minutes until golden brown. You can, of course, fry them in oil or pan-sear them if you'd prefer. Serve immediately and enjoy!</span></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDPrXYuBjfmct3OmYikmCIsnWUDDNtm4BYVK-7cXAu9OtEIuaXsoGzMxfNd8bj_hrCstNWyM5uM40olYxCz6tSoFl8iPfRMn_UYT0m29n8d_hZilnqZ-QFULUDpcaF0gRDKjh-lKNBHkNn/s1600/IMG_5763.JPG" style="font-style: normal; font-size: 100%; font-weight: normal; "><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/AVvXsEiDPrXYuBjfmct3OmYikmCIsnWUDDNtm4BYVK-7cXAu9OtEIuaXsoGzMxfNd8bj_hrCstNWyM5uM40olYxCz6tSoFl8iPfRMn_UYT0m29n8d_hZilnqZ-QFULUDpcaF0gRDKjh-lKNBHkNn/s400/IMG_5763.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5719534006388704386" /></a>Chrissy @ My Fare Foodiehttp://www.blogger.com/profile/11919497290892975474noreply@blogger.com11tag:blogger.com,1999:blog-5162282770108580834.post-32129728236403838752012-03-08T21:00:00.006-07:002012-03-08T23:01:43.586-07:00Butternut Squash Fries w/ Maple-Miso Mayo<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi18dq_O8-DVWp8Ja_USeBPOeraTyZ19qlGanz3xpNFlLehTIo1AlW4K0qYBQYafB1G0Nt6B1wAKO951Rs9lGh4Lpfhszdn6oGILzNyvWknV8L41LtisZZzlLOpaBLYKUZ-s6GmZ_ZgBaaw/s1600/IMG_5704.JPG" style="font-weight: normal; font-size: 100%; "><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi18dq_O8-DVWp8Ja_USeBPOeraTyZ19qlGanz3xpNFlLehTIo1AlW4K0qYBQYafB1G0Nt6B1wAKO951Rs9lGh4Lpfhszdn6oGILzNyvWknV8L41LtisZZzlLOpaBLYKUZ-s6GmZ_ZgBaaw/s400/IMG_5704.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5717772824701177234" /></a><br /><div style="text-align: justify;"><span style="font-size: 100%; ">I’m happy to say that eating French fries is not one of my vices – sweets are more my style. Making a healthy alternative for French fries may seem strange since I don’t even eat them, but I do happen to be totally addicted to butternut squash. Typically, when Thomas is away on business and I am left to my own devices, it is not uncommon for me to go to the market and grab the largest butternut squash I can find and lug it home for dinner. Yes, I’ve eaten a two-pound squash all on my own. So what? For this recipe, I turned my squash into fries and added a yummy maple-miso mayo to dip them in. Maybe I’ll make this recipe again when Thomas is actually around to enjoy it with me. Or, maybe not. </span></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHGh-zze1zOuv7MXTdDZrn79eX2I_eZZa9n7IlZSRC06bIhWQXGQOQwSxovGNssWw7Giz5gFx2rEWKd8DD9wuVKbCLEWD8crCSDDYwibvqvqMt_NVLA4-bYLXHQed-AzD1iQbrpYWLKFeo/s1600/IMG_5729.JPG" style="font-weight: normal; font-size: 100%; "><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/AVvXsEgHGh-zze1zOuv7MXTdDZrn79eX2I_eZZa9n7IlZSRC06bIhWQXGQOQwSxovGNssWw7Giz5gFx2rEWKd8DD9wuVKbCLEWD8crCSDDYwibvqvqMt_NVLA4-bYLXHQed-AzD1iQbrpYWLKFeo/s400/IMG_5729.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5717772812068200882" /></a><br /><span ><b>Butternut Squash Fries w/ Maple-Miso Mayo</b></span><br /><br /><span style="font-weight: normal; font-size: 100%; ">Ingredients</span><br /><br /><span style="font-weight: normal; font-size: 100%; ">1 butternut squash </span><br /><span style="font-weight: normal; font-size: 100%; ">½ teaspoon corn starch</span><br /><span style="font-weight: normal; font-size: 100%; ">Cooking spray</span><br /><span style="font-weight: normal; font-size: 100%; ">Coarse sea salt</span><br /><span style="font-weight: normal; font-size: 100%; ">2 tablespoons reduced-fat mayo</span><br /><span style="font-weight: normal; font-size: 100%; ">1 tablespoon pure maple syrup</span><br /><span style="font-weight: normal; font-size: 100%; ">½ teaspoon white miso paste</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNrNJf-7OTkwXzg5_t2DEoYj5YX07QBOxIPfVO8C3w6tK9oVqoseP_ifSDCjZLWBlWb-av4Us_aP22sPKK0D9qethgHFRXRZ0JN1_GdYStj9BXymJVSW3yEX-7pFyZoYkgxMsdxAPDQlcV/s1600/IMG_5719.JPG" style="font-weight: normal; font-size: 100%; "><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/AVvXsEiNrNJf-7OTkwXzg5_t2DEoYj5YX07QBOxIPfVO8C3w6tK9oVqoseP_ifSDCjZLWBlWb-av4Us_aP22sPKK0D9qethgHFRXRZ0JN1_GdYStj9BXymJVSW3yEX-7pFyZoYkgxMsdxAPDQlcV/s400/IMG_5719.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5717772809525769234" /></a><br /><span style="font-weight: normal; font-size: 100%; ">Method</span><br /><br /><div style="text-align: justify;"><span style="font-size: 100%; ">Preheat oven to 425 degrees. Cut the round bottom off the squash and save it for another use like soup. Peel the long top part and dice into French fry shapes. Toss with corn starch until absorbed. Spray a baking sheet with cooking spray, lay out the fries in a single layer, and spray again with cooking spray. Sprinkle with sea salt and bake for 30 minutes, turning halfway through. Cooking time may vary based on the thickness of the fries. </span></div><br /><div style="text-align: justify;"><span style="font-size: 100%; ">In a small bowl, combine the mayo, maple syrup, and miso paste. Serve the fries immediately with the mayo dipping sauce. Do not stack them on a plate because they will get soggy quickly. Enjoy!</span></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgijM8-6O9r8d0XGB8LpYDqTzmWrB1MbnB2_j1GogxY8Uhlhmg2rmXS-7fBMk6RcysiXCKSZ1-I-t_Z6Q07hZzSsqdAJDRTFLzMoGvfnILng5h8vh5OJ91n-_HAA0e-lLOJl218P6VByYwu/s1600/IMG_5731.JPG" style="font-weight: normal; font-size: 100%; "><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 306px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgijM8-6O9r8d0XGB8LpYDqTzmWrB1MbnB2_j1GogxY8Uhlhmg2rmXS-7fBMk6RcysiXCKSZ1-I-t_Z6Q07hZzSsqdAJDRTFLzMoGvfnILng5h8vh5OJ91n-_HAA0e-lLOJl218P6VByYwu/s400/IMG_5731.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5717772802648858402" /></a><div style="font-weight: normal; font-size: 100%; text-align: center; line-height: normal; font-variant: normal; font-style: normal; " align="justify"><br /><br /></div></div>Chrissy @ My Fare Foodiehttp://www.blogger.com/profile/11919497290892975474noreply@blogger.com8tag:blogger.com,1999:blog-5162282770108580834.post-23567301490692202742012-02-29T19:10:00.003-07:002012-03-01T10:08:43.193-07:00Coconut Shrimp Gratin<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs1dPO6pihumJGJdyzzERN5rlWc5EeKxXcH9csYWua4mcaLY0usSKtr2O5UnBEQHxf24Qyw9MW2gu3R3lwgRSnsncYqVGFK0KfGVtOQq1hPuSU58iQOTIGcoxvzzQAuXSSjI2Ofxzd1j6-/s1600/IMG_5578.JPG" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><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/AVvXsEhs1dPO6pihumJGJdyzzERN5rlWc5EeKxXcH9csYWua4mcaLY0usSKtr2O5UnBEQHxf24Qyw9MW2gu3R3lwgRSnsncYqVGFK0KfGVtOQq1hPuSU58iQOTIGcoxvzzQAuXSSjI2Ofxzd1j6-/s400/IMG_5578.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5714690075566339506" /></a><div style="text-align: justify;"><span style="font-size: 100%; ">It seems like the benefits of coconut oil are everywhere these days. After using it to care for my dry skin and hair for months, I decided to use it properly for once and cook with it. Go figure. This dish is a play on the ever-popular coconut fried shrimp, but I’ve side-stepped the pesky breading and frying process. And, contrary to its alternative, coconut shrimp gratin is über nutritious thanks to the healthy fats found in the coconut oil. Panko breadcrumbs and toasted coconut make a deliciously crunchy topping that certainly won’t have you missing the fried version. In fact, the only thing that’s missing is the moisture in my skin and hair. Go figure.</span></div><br /><b><span style="font-size:130%;">Coconut Shrimp Gratin</span></b><br /><span style="font-size:85%;"><i>Serves 2</i></span><br /><br />Ingredients<br /><br />2 tablespoons unsweetened shredded coconut<br />1 tablespoon extra virgin coconut oil (found in health stores)<br />1 teaspoon lemon juice<br />2 teaspoons chopped parsley<br />¼ cup whole-wheat panko breadcrumbs<br />½ teaspoon salt<br />1 egg white<br />½ pound shrimp, cleaned and deveined<br />Splash lemon juice<br />Parsley for garnish<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPwyt8Wc39xK8FVbs_SxvqWNgOr53HSaZZbRT1SJOAH-JQQ9rOV_rODwpWnPbhTknrx_e4opnSwALHE0_w-MFdm_sn6uHXj5C3zsS0PHyATcHxAPn3u9rM7cNhtkbh17QnOxIapZjjE8PV/s1600/IMG_5603.JPG" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><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/AVvXsEiPwyt8Wc39xK8FVbs_SxvqWNgOr53HSaZZbRT1SJOAH-JQQ9rOV_rODwpWnPbhTknrx_e4opnSwALHE0_w-MFdm_sn6uHXj5C3zsS0PHyATcHxAPn3u9rM7cNhtkbh17QnOxIapZjjE8PV/s400/IMG_5603.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5714689093080565122" /></a><br />Method<br /><br /><div style="text-align: justify;">Preheat oven to 425 degrees. In a non-stick pan over medium heat, toast the shredded coconut until slightly golden and then set aside. In a small bowl, combine coconut oil, lemon juice, parsley, breadcrumbs, salt, egg white, and shredded coconut. Stir until combined. (Note: coconut oil is solid at room temperature, so you can soften it first with a spoon or quickly warm it in the microwave.) </div><br /><div style="text-align: justify;">Divide the shrimp between two 4 ½ inch ramekin dishes. Add a splash of lemon juice and then top with the breadcrumb topping. Bake in the oven for 12 minutes. Broil for a few extra minutes to brown the topping, if necessary. Sprinkle with parsley and enjoy!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">P.S. If you like this recipe, try my Coconut-Ginger Quinoa with Carrots and Shrimp. Click <a href="http://myfarefoodie.blogspot.com/2011/06/coconut-ginger-quinoa-with-carrots-and.html"><i>here</i></a> for the recipe!</div>Chrissy @ My Fare Foodiehttp://www.blogger.com/profile/11919497290892975474noreply@blogger.com9tag:blogger.com,1999:blog-5162282770108580834.post-66097065203887852242012-02-21T13:30:00.006-07:002012-02-29T20:40:50.555-07:00Roasted Haricots Verts Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje3KPOsNeNg7LsZbrCc_hr44TMsqupoGNJVWsC8gSmvoHVr6ruf01joOwqVcpsFEymquN2i82nq_LeLOEsSrGlya3EosNYxv0NgpAJgoZAmUBAGFO-gIZ1MynTRcOWUz-hfT7VepKKAKwR/s1600/IMG_5538.JPG" style="font-family: Georgia, serif; font-variant: normal; line-height: normal; font-style: normal; font-weight: normal; font-size: 100%; "><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/AVvXsEje3KPOsNeNg7LsZbrCc_hr44TMsqupoGNJVWsC8gSmvoHVr6ruf01joOwqVcpsFEymquN2i82nq_LeLOEsSrGlya3EosNYxv0NgpAJgoZAmUBAGFO-gIZ1MynTRcOWUz-hfT7VepKKAKwR/s400/IMG_5538.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5711685374728082098" /></a><div style="font-variant: normal; line-height: normal; font-weight: normal; font-size: 100%; text-align: justify; "><span style="font-size: 100%; ">Our recent trip to Paris had me thinking about bistro fare. We came across a very simple <i>salade de haricots verts</i> on pretty much every menu. Haricots verts are green beans. If you’re French, you say it that way – or if you’re fancy. This salad is fancy. It not only has haricots verts, but <i>roasted</i> haricots verts, along with goat cheese, walnuts, and shallots. I whipped up a simple salad dressing for it, but I’m going to call it a vinaigrette just to make it sound fancy too. Roasted Haricots Verts Salad makes a great starter or side dish and despite its fancy name, it’s incredibly easy to prepare. Bon appétit!</span></div><div style="font-family: Georgia, serif; font-variant: normal; line-height: normal; font-style: normal; font-weight: normal; font-size: 100%; text-align: justify; "><span style="font-size: 100%; "> </span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiett4jHllQNEZOHgJr0rjkgxNsu3ByEl_0UTnd1McOM7hmVw5xd70JmUWupB6q4scN6z14VPcpojFBQ1MS7EFUtoeYWptIegnKGsqvchKcwxbeFH8oL84Z7J61jNZ6XJOSMI_b_6mBVkCB/s1600/IMG_5550.JPG" style="font-family: Georgia, serif; font-variant: normal; line-height: normal; font-style: normal; font-weight: normal; font-size: 100%; "><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/AVvXsEiett4jHllQNEZOHgJr0rjkgxNsu3ByEl_0UTnd1McOM7hmVw5xd70JmUWupB6q4scN6z14VPcpojFBQ1MS7EFUtoeYWptIegnKGsqvchKcwxbeFH8oL84Z7J61jNZ6XJOSMI_b_6mBVkCB/s400/IMG_5550.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5711685369590327746" /></a><span><span style="font-variant: normal; line-height: normal; font-style: normal; " ><b>Roasted Haricots Verts Salad</b></span><br /><span style="font-size: 100%; font-variant: normal; line-height: normal; font-weight: normal; "><i><span>Serves 2</span></i></span><br /><br /><span style="font-variant: normal; line-height: normal; font-style: normal; font-weight: normal; font-size: 100%; ">Ingredients</span><br /><br /><span style="font-variant: normal; line-height: normal; font-style: normal; font-weight: normal; font-size: 100%; ">Olive oil</span><br /><span style="font-variant: normal; line-height: normal; font-style: normal; font-weight: normal; font-size: 100%; ">½ pound French green beans</span><br /><span style="font-variant: normal; line-height: normal; font-style: normal; font-weight: normal; font-size: 100%; ">2 ounces crumbled goat cheese</span><br /><span style="font-variant: normal; line-height: normal; font-style: normal; font-weight: normal; font-size: 100%; ">Handful toasted walnuts</span><br /><br /><span style="font-variant: normal; line-height: normal; font-style: normal; font-weight: normal; font-size: 100%; ">Vinaigrette:</span><br /><span style="font-variant: normal; line-height: normal; font-style: normal; font-weight: normal; font-size: 100%; ">1 tablespoon champagne, white wine, or sherry vinegar</span><br /><span style="font-variant: normal; line-height: normal; font-style: normal; font-weight: normal; font-size: 100%; ">½ shallot, very thinly sliced</span><br /><span style="font-variant: normal; line-height: normal; font-style: normal; font-weight: normal; font-size: 100%; ">1 teaspoon Dijon mustard</span><br /><span style="font-variant: normal; line-height: normal; font-style: normal; font-weight: normal; font-size: 100%; ">3 tablespoons olive oil</span><br /><span style="font-variant: normal; line-height: normal; font-style: normal; font-weight: normal; font-size: 100%; ">Sea salt & cracked pepper</span></span><div style="font-size: 100%; "><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiloevh3MOo0YLEsexTF7b_Va4YNbDx9jNhzIy5HAM974jFwtIvncn19G4Ogt1LiVI6gEtPWYBy83WiucKK5xDKcFYyoNWpwWKE12rOMoMynDXh-09gUjMrN8AvxUmIfHe7IKS7CQ_L-BRf/s1600/IMG_5576.JPG" style="font-family: Georgia, serif; font-variant: normal; line-height: normal; font-style: normal; font-weight: normal; font-size: 100%; "><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/AVvXsEiloevh3MOo0YLEsexTF7b_Va4YNbDx9jNhzIy5HAM974jFwtIvncn19G4Ogt1LiVI6gEtPWYBy83WiucKK5xDKcFYyoNWpwWKE12rOMoMynDXh-09gUjMrN8AvxUmIfHe7IKS7CQ_L-BRf/s400/IMG_5576.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5711685359667243218" /></a><span style="font-variant: normal; line-height: normal; font-style: normal; font-weight: normal; font-size: 100%; ">Method</span><div><span><br /></span><div style="text-align: justify; "><span style="font-size: 100%; ">Preheat oven to 350 degrees. Wash and dry the beans. You can trim the ends if you’d like, but I like the rustic look with them whole. Toss beans in a bit of olive oil and spread onto a baking sheet. Roast in oven for 15 minutes, turning halfway through.</span></div><span><br /></span><div style="text-align: justify; "><span style="font-size: 100%; ">Meanwhile, pour vinegar into a mixing cup. Add the shallots and let them sit to pickle a bit. Add mustard after a few minutes and then whisk in the olive oil. </span></div><span><br /></span><div style="text-align: justify; "><span style="font-size: 100%; ">Toss the roasted beans with the vinaigrette and top with crumbled goat cheese and toasted walnuts. Sprinkle with sea salt and cracked pepper and enjoy! </span></div></div></div>Chrissy @ My Fare Foodiehttp://www.blogger.com/profile/11919497290892975474noreply@blogger.com6tag:blogger.com,1999:blog-5162282770108580834.post-45140914085462524572012-02-16T13:00:00.003-07:002012-02-16T13:12:06.546-07:00I love Paris in the winter...<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjERQzDblL2sgNKoE_L9MXmyhxTcYe7ORLfVvL1GEOAaNWJhldata_xuq1tS1rx_vicYnTS27zXKBCUz9LzhCcxN5ppIzlGmWUstFOLOaTsdW6sdpnRku3xntRddfbXsCfTLMJo9YCuQLcO/s1600/IMG_5257.JPG"><img style="WIDTH: 274px; HEIGHT: 348px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5709797928153495858" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjERQzDblL2sgNKoE_L9MXmyhxTcYe7ORLfVvL1GEOAaNWJhldata_xuq1tS1rx_vicYnTS27zXKBCUz9LzhCcxN5ppIzlGmWUstFOLOaTsdW6sdpnRku3xntRddfbXsCfTLMJo9YCuQLcO/s400/IMG_5257.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLj3mK4gTluEVpwoyvc57L9LsNElyCMqncm640lQZlqlbUiB9sCPyKAgolz9OechGE4OBCCKWR2zjnaGHrOQwiqQdECrPvqCsW7GYERwKhfKWtHJa65HV2Fjdt4elaSJxaH-GjlgW2Zb37/s1600/IMG_8706.jpg"><img style="WIDTH: 265px; HEIGHT: 348px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5709797351075887778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLj3mK4gTluEVpwoyvc57L9LsNElyCMqncm640lQZlqlbUiB9sCPyKAgolz9OechGE4OBCCKWR2zjnaGHrOQwiqQdECrPvqCsW7GYERwKhfKWtHJa65HV2Fjdt4elaSJxaH-GjlgW2Zb37/s400/IMG_8706.jpg" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgctHwkejziZdV7o0ZjzrzCqH756SCjjyhBVw4_JiPLKtt1sfvcUHQPgBlPE3gvvuQNga2Tgch-5oUA7i-c532wZQ0H9I9JHkf5K_l_btJ12ABLswcoMlRmvhpZW5-FfmCZDLStWQd8juP2/s1600/IMG_5498.JPG"><img style="WIDTH: 274px; HEIGHT: 316px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5709798878590981266" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgctHwkejziZdV7o0ZjzrzCqH756SCjjyhBVw4_JiPLKtt1sfvcUHQPgBlPE3gvvuQNga2Tgch-5oUA7i-c532wZQ0H9I9JHkf5K_l_btJ12ABLswcoMlRmvhpZW5-FfmCZDLStWQd8juP2/s400/IMG_5498.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw72qZqmWnVoLNNqoEoKzO6YPDxJVj-pi1UEoMBwVwGO64xCpPjQsw-bRWqG6nZbUuAI6vFycne6chDm_EmZNz0C6zMwc4vDCFuuEqY76EnfK4targDSwmisIzxG98KRQGGBcztx18aSqg/s1600/IMG_5335.JPG"><img style="WIDTH: 265px; HEIGHT: 316px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5709798516104986402" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw72qZqmWnVoLNNqoEoKzO6YPDxJVj-pi1UEoMBwVwGO64xCpPjQsw-bRWqG6nZbUuAI6vFycne6chDm_EmZNz0C6zMwc4vDCFuuEqY76EnfK4targDSwmisIzxG98KRQGGBcztx18aSqg/s400/IMG_5335.JPG" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAy90dYwLpwGcJusDG6wPYAcPEPIjNlQifW5IsWOE4ulJXAqKAqC1aOetHwEghrVfvXOgLr7MTpIsz1S8faO4Q6NNgWkW8E_AGlUsC61nIIvHCziDxQHEL8rHLbr7tyajcGLfrzyuWTYhB/s1600/IMG_5448.JPG"><img style="WIDTH: 274px; HEIGHT: 222px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5709798540877976738" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAy90dYwLpwGcJusDG6wPYAcPEPIjNlQifW5IsWOE4ulJXAqKAqC1aOetHwEghrVfvXOgLr7MTpIsz1S8faO4Q6NNgWkW8E_AGlUsC61nIIvHCziDxQHEL8rHLbr7tyajcGLfrzyuWTYhB/s400/IMG_5448.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMJSYb4GINscq7dq-Oiny6adgoNAnExt622zN8xoZ7cCmZh6Q8Tml0HYRUR4NDPXsGtoEea6axQwMXeZtaG6vCtG1WLcP78LQ0fqXjqNbOFOlKeN6kkGcxfRoNsp1jzonRlzU5Hbcys3vy/s1600/IMG_5450.JPG"><img style="WIDTH: 266px; HEIGHT: 222px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5709798874492786162" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMJSYb4GINscq7dq-Oiny6adgoNAnExt622zN8xoZ7cCmZh6Q8Tml0HYRUR4NDPXsGtoEea6axQwMXeZtaG6vCtG1WLcP78LQ0fqXjqNbOFOlKeN6kkGcxfRoNsp1jzonRlzU5Hbcys3vy/s400/IMG_5450.JPG" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq6_uCe7LeXt6SVaKxsx3ojZFKCLSjyInW7KGqYb4lf3BmUjRAeg9kWgLdB1gEtbtF87HgMhOH_0Qp6QNSoZ8Hv_0UE2pNyrFohKlLusG7I83El6bgfIDG-jL3T7RLRNYor2akGk2qIly3/s1600/dame.jpg"><img style="WIDTH: 274px; HEIGHT: 226px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5709797916707835586" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq6_uCe7LeXt6SVaKxsx3ojZFKCLSjyInW7KGqYb4lf3BmUjRAeg9kWgLdB1gEtbtF87HgMhOH_0Qp6QNSoZ8Hv_0UE2pNyrFohKlLusG7I83El6bgfIDG-jL3T7RLRNYor2akGk2qIly3/s400/dame.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAVuB_zDfYMrcIu8W5lEEa5YkpxMFnRSn1j1f0RFtRf_iWsna1Y7We_X_lEZmsN7s0H3PxRjQNlRDx0hd2h_3_n6GeP0haaexYS8OCz0DPwqD7I5DLZhJre4KVrferWLTh0jvjxHJ017mi/s1600/IMG_5342.JPG"><img style="WIDTH: 266px; HEIGHT: 226px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5709798529666880642" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAVuB_zDfYMrcIu8W5lEEa5YkpxMFnRSn1j1f0RFtRf_iWsna1Y7We_X_lEZmsN7s0H3PxRjQNlRDx0hd2h_3_n6GeP0haaexYS8OCz0DPwqD7I5DLZhJre4KVrferWLTh0jvjxHJ017mi/s400/IMG_5342.JPG" /></a> </div><br /><div align="justify">And, we’re back! Paris was absolutely wonderful. Despite the record low temperatures, Thomas and I managed to stay warm in cozy cafes with plenty of French onion soup, spiced wine, and enough butter to make even Paula Deen gasp. Watching snow fall around the Eiffel Tower from inside an adorable bistro wasn’t too shabby either. It seemed as if we were looking into a Parisian snow globe. One of the benefits of visiting Paris in the winter is the absence of tourists. We were the only Americans for miles, apart from our time at Versailles or Père Lachaise Cemetery. Yes, I celebrated my birthday with a bunch of dead people (Jim Morrison, Oscar Wilde, Edith Piaf, etc). This trip had quite a different feel from our last time in Paris, which was during autumn, but like the song says, “I love Paris every moment – every moment of the year.”</div><br /><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsYtWU41Tiv_grtqkKWM-wlY9OtCvFKeguNNhUR6Zbr-nBwNm5oMaGYpH63ZbFVq1T0gjrsprhY1yq5EuZovimImKdB3bayZyT1EVxqLuM_RT4d1MPQWCd_JcZeD1n0ua44r6tfj68u-7G/s1600/IMG_8666.jpg"><img style="WIDTH: 274px; HEIGHT: 223px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5709797342914156322" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsYtWU41Tiv_grtqkKWM-wlY9OtCvFKeguNNhUR6Zbr-nBwNm5oMaGYpH63ZbFVq1T0gjrsprhY1yq5EuZovimImKdB3bayZyT1EVxqLuM_RT4d1MPQWCd_JcZeD1n0ua44r6tfj68u-7G/s400/IMG_8666.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8PirLDqPDNm8VtNNOpVhhfgcav1w27Y8A9yroV2i9c0rmtIJaFCgGbQCOj3DE2kE4Cdua0yW2A2pJXpLLU0GJQr5wRvcIl3Ujhu6n1nFuR199jvslLpMhDkI_iJ4CtC2w0HDN9Qv8Z6Z8/s1600/IMG_8640.jpg"><img style="WIDTH: 266px; 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HEIGHT: 371px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5709796671695659586" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlBf3paXxEIB1jYsav_NadfhA14R57E2PeQrrzbt8QNIlIkoAahFJT87iiwaTdexxr0W2L5hTkN3-4HF32RTja4HjzOgaZ5QwJMjvR4maAE2a-I-42q16fdSo4pvxlJwpDaiYZVPhPqqgz/s400/IMG_8555.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTDW_qZWQS4IG5SkyfFzWwQiIE3sLe8yPSZrdDgdZzwp9wbRiLXut7bZKbuuUdXs-Ymfk8KUINiVjjSjwgCO8I7CHProEjMJqrGfWgWz1OUw-HAJwBpRlDdussStS55mfIazXcU1RH6gTQ/s1600/IMG_8498.jpg"><img style="WIDTH: 266px; HEIGHT: 371px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5709796646902152594" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTDW_qZWQS4IG5SkyfFzWwQiIE3sLe8yPSZrdDgdZzwp9wbRiLXut7bZKbuuUdXs-Ymfk8KUINiVjjSjwgCO8I7CHProEjMJqrGfWgWz1OUw-HAJwBpRlDdussStS55mfIazXcU1RH6gTQ/s400/IMG_8498.jpg" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGQXfnFvNz9vHiqxzNnCd0qKIGJPmc1FO1RNU-jd3T8n2AVp3SMFz7Pf2GoMLlBC3Am-SJcfa8V_yVhr4gcBcrdljAbPXmNraoqXYK5OoEmLOeXIMJ1oZQsFp0BJbBhUlg4Vn3yO4QjlwG/s1600/IMG_8530.jpg"><img style="WIDTH: 275px; HEIGHT: 192px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5709796662506243538" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGQXfnFvNz9vHiqxzNnCd0qKIGJPmc1FO1RNU-jd3T8n2AVp3SMFz7Pf2GoMLlBC3Am-SJcfa8V_yVhr4gcBcrdljAbPXmNraoqXYK5OoEmLOeXIMJ1oZQsFp0BJbBhUlg4Vn3yO4QjlwG/s400/IMG_8530.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ixuwPx1UUzurWerGlBNZgZUtPpMH3d63jXV12w_5JmRgwGzXoLlAN0rOIZoyRNGU3qT0uOX6XQqZ8WWSLi19fEIA3rLStsYo-10eJM9fPiYTv97R6_3MwGJMwJw1WwIT23T8w-xHxNVw/s1600/IMG_8481.jpg"><img style="WIDTH: 267px; HEIGHT: 192px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5709796643965937666" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ixuwPx1UUzurWerGlBNZgZUtPpMH3d63jXV12w_5JmRgwGzXoLlAN0rOIZoyRNGU3qT0uOX6XQqZ8WWSLi19fEIA3rLStsYo-10eJM9fPiYTv97R6_3MwGJMwJw1WwIT23T8w-xHxNVw/s400/IMG_8481.jpg" /></a> </div>Chrissy @ My Fare Foodiehttp://www.blogger.com/profile/11919497290892975474noreply@blogger.com7tag:blogger.com,1999:blog-5162282770108580834.post-88062190752990138122012-02-06T05:13:00.003-07:002012-02-06T17:12:18.854-07:00Anniversaire Parisien<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvgd58n6Y2U7-qMDy8P-qWQAaeqL7iEs18NkBESYRG_xDjJBQPB4RYFiX5gPM_wt3_teUOTrDJjDXj5uYxNnUAtHuysrn3Tyac7e2bipFuwWhKBRVYQcKPwoaYMcdJE46vVa_3py8794Yb/s1600/Paris_by_somebody3121.jpg"><img style="WIDTH: 288px; HEIGHT: 359px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5704573859728389698" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvgd58n6Y2U7-qMDy8P-qWQAaeqL7iEs18NkBESYRG_xDjJBQPB4RYFiX5gPM_wt3_teUOTrDJjDXj5uYxNnUAtHuysrn3Tyac7e2bipFuwWhKBRVYQcKPwoaYMcdJE46vVa_3py8794Yb/s400/Paris_by_somebody3121.jpg" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1B_IrtgPpMUiDH88S8MOcvE24gG7euuw9Gt33OhOwSRolbTXnPK3thHR5E2DfKTjMBGOi-1YAfnEBHV7ZccZXE5tE8m63_l9qcRRpJG55Se_kTvhXfY5FzUT99fBoAFObOq2twIFel1XR/s1600/MG_0967-Edit-sq_large.jpg"><img style="WIDTH: 293px; HEIGHT: 359px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5704573855629055954" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1B_IrtgPpMUiDH88S8MOcvE24gG7euuw9Gt33OhOwSRolbTXnPK3thHR5E2DfKTjMBGOi-1YAfnEBHV7ZccZXE5tE8m63_l9qcRRpJG55Se_kTvhXfY5FzUT99fBoAFObOq2twIFel1XR/s400/MG_0967-Edit-sq_large.jpg" /></a><br /><br /><div align="justify">Dear 29-year-old self,<br /><br />You’re turning 30 this week. I’m going to need you to be a big girl and not have a nervous breakdown at the thought. That means no crying in corners, smashing birthday cakes, or fleeing the country. Well, actually that last request sounds pretty awesome. How about a trip to your most favorite place in the whole wide world? I think we can both agree that Paris would do the trick. Plus, you’ve been taking all those French lessons, so let’s put them to good use, shall we? Sounds like the most perfect birthday gift to me! Bon voyage, 29. Bonjour, Paris!<br /><span style="text-align: left; "><br /></span></div><div align="justify"><div style="text-align: justify;"><span style="text-align: left; ">French hugs and kisses,</span></div><div style="text-align: justify;"><span style="text-align: left; ">(Well, not French kisses – that’s weird)</span></div><div style="text-align: center;"><span style="text-align: left; "><br /></span></div></div><div style="text-align: left;">Your 30-year-old self </div><div style="text-align: right;"><br /></div><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5AIwhrQz_qrDF5Ai3lEJhsZxifkXjvb9JyLx5IJXkXYUd62KAKvQtq4b1uLBhqGmolj04uVN4wGzk8R2XyVj9nhE9gDvz1mxrQfIzzuTdGRfYapEK7eYEOzyaFT-YQti8q9NxHn8kz1R0/s1600/untitled.bmp"><img style="WIDTH: 281px; HEIGHT: 193px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5704578505957082930" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5AIwhrQz_qrDF5Ai3lEJhsZxifkXjvb9JyLx5IJXkXYUd62KAKvQtq4b1uLBhqGmolj04uVN4wGzk8R2XyVj9nhE9gDvz1mxrQfIzzuTdGRfYapEK7eYEOzyaFT-YQti8q9NxHn8kz1R0/s400/untitled.bmp" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV93VFKUkS6RwrsU13FthP05w-grBkINZ_DiXUJSZsBq8I53vNfjt5IiswGgGFrEk0diEECi5dFPz-5y6FRk4rBg5d3qwwq1-N3pbcYEiiSW_m4KbsJWPb38dymAJS4T5KVwd9dMitq6SR/s1600/4707394524_15c77952a5.jpg"><img style="WIDTH: 277px; HEIGHT: 193px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5704578506732637538" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV93VFKUkS6RwrsU13FthP05w-grBkINZ_DiXUJSZsBq8I53vNfjt5IiswGgGFrEk0diEECi5dFPz-5y6FRk4rBg5d3qwwq1-N3pbcYEiiSW_m4KbsJWPb38dymAJS4T5KVwd9dMitq6SR/s400/4707394524_15c77952a5.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6cEkILzTtk4Q0IoZNK-vJlbWDKOnirys8SYoYTUbORvIoJ8ZMkoBaBc2ucFaKz2IiyGzJOuQ_W3SMl1wScvE53z5cl1BsdVqIkkNLOXIMXT-Y7fKBpFQXmiM73cWQqYsseJghScwgPBvV/s1600/5786158733_c3e264da2d_z.jpg"><img style="WIDTH: 281px; HEIGHT: 194px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5704582997588605938" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6cEkILzTtk4Q0IoZNK-vJlbWDKOnirys8SYoYTUbORvIoJ8ZMkoBaBc2ucFaKz2IiyGzJOuQ_W3SMl1wScvE53z5cl1BsdVqIkkNLOXIMXT-Y7fKBpFQXmiM73cWQqYsseJghScwgPBvV/s400/5786158733_c3e264da2d_z.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4undN2AaI-_f84g7WWh2fE5pbzpdv3lRdV4QagnzM0Ty6r1EBBdtrytahCuBeKais8qk7TMgDZCh2ey3cYDDXHyC2ccf5vlLPCxnZp4VCWg20jQB1aJDpgHoYmKEwpxg12uEPCvLjuqzL/s1600/5249396269_d159dcffc0.jpg"><img style="WIDTH: 277px; HEIGHT: 194px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5704582994542151474" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4undN2AaI-_f84g7WWh2fE5pbzpdv3lRdV4QagnzM0Ty6r1EBBdtrytahCuBeKais8qk7TMgDZCh2ey3cYDDXHyC2ccf5vlLPCxnZp4VCWg20jQB1aJDpgHoYmKEwpxg12uEPCvLjuqzL/s400/5249396269_d159dcffc0.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7OpN-eFBjV6KjYZmyQSa4I-iIIcNqIKTs7Z6Zd-lq34L4JOrl5vbujU8Id-zSVei6IW_tVUv173xm0keOSq_xgmijb0SNB5kgHpB5rnUZtRZKtOziDYVoDopBYPvh1BbTnykUhiRBEvos/s1600/5593616635_e1c2225e8f.jpg"><img style="WIDTH: 281px; HEIGHT: 192px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5704583010900244930" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7OpN-eFBjV6KjYZmyQSa4I-iIIcNqIKTs7Z6Zd-lq34L4JOrl5vbujU8Id-zSVei6IW_tVUv173xm0keOSq_xgmijb0SNB5kgHpB5rnUZtRZKtOziDYVoDopBYPvh1BbTnykUhiRBEvos/s400/5593616635_e1c2225e8f.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxdUz2rWmyqdXkC3SKiYNfovn4zKSKLvKjU6OpeCZQHpW9DpLTkqY9qFmPOnrPYMDoQBRVczPCN7a2Z-PdDPTUPGVdqPC0TnKLVjJCuNk42DCtvBsnaZ3JwmiRh7Nv8MtiqQfrh2NfO8Ih/s1600/6058747801_dea6d17e89.jpg"><img style="WIDTH: 277px; HEIGHT: 192px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5704583010703119218" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxdUz2rWmyqdXkC3SKiYNfovn4zKSKLvKjU6OpeCZQHpW9DpLTkqY9qFmPOnrPYMDoQBRVczPCN7a2Z-PdDPTUPGVdqPC0TnKLVjJCuNk42DCtvBsnaZ3JwmiRh7Nv8MtiqQfrh2NfO8Ih/s400/6058747801_dea6d17e89.jpg" /></a><br /></div><div align="center"><em><span style="font-size:78%;">Photo Sources: 1) Deviant Art 2) Eye Poetry 3-8) Little Brown Pen</span></em></div>Chrissy @ My Fare Foodiehttp://www.blogger.com/profile/11919497290892975474noreply@blogger.com4tag:blogger.com,1999:blog-5162282770108580834.post-30909309326900359102012-02-02T16:29:00.009-07:002012-02-05T15:31:15.584-07:00Cacao Nib Caramel Corn<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQspYKtOwZTYTlZlAurKr1i1_13eOyyJGeQQvjI5esOT5-XywWKnFqvg2tBGV1rbHbtllBkOI_JEAp143LwtAgfn86mKgsQbtnMoAbMr7u2m-CDDeCOkkGZ_YfW-Mib21AL_5J4iaIXjMm/s1600/IMG_5210.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 318px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQspYKtOwZTYTlZlAurKr1i1_13eOyyJGeQQvjI5esOT5-XywWKnFqvg2tBGV1rbHbtllBkOI_JEAp143LwtAgfn86mKgsQbtnMoAbMr7u2m-CDDeCOkkGZ_YfW-Mib21AL_5J4iaIXjMm/s400/IMG_5210.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5704685405507972226" /></a><br /><div style="text-align: justify;">These are cacao nibs. Get to know them. They’re pretty awesome. These little guys are all-natural bits of ground cocoa beans. Cacao nibs have a nice crunch factor, major amount of antioxidants, and a subtle chocolate flavor, making them perfect for chocoholics who are looking for a healthier or more exotic option. They also happen to be my after-dinner snack that I nibble on with red wine or coffee (and when I say after-dinner, I’m actually referring to all day). </div><br /><div style="text-align: justify;">How about we nibble on these little nibs in a batch of homemade caramel corn? Caramel corn can be kind of daunting since candy thermometers, rapid boiling, and extended baking times are typically involved. For this recipe, though, everything is made in the good ole microwave (for the most part). Not only are we popping popcorn that way, but we are also nuking the caramel. It’s so simple! And it’s made even better when our little nib friends jump into the equation. Let the nibbling begin!</div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkuZIOLnm_0BStBlLco1Fz7aThyphenhyphen8wHBXKxSq5Rl6vLlj9gNKWkOTkd2WfRmEoPZOWA6WUiRgajAhptsiCNPX5hOBE8XrlVHcMsVADBfQ34ce4FbuiWQ9CydRyUd3AgBEM4cW4eMnG7xRPC/s1600/IMG_5220.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/AVvXsEjkuZIOLnm_0BStBlLco1Fz7aThyphenhyphen8wHBXKxSq5Rl6vLlj9gNKWkOTkd2WfRmEoPZOWA6WUiRgajAhptsiCNPX5hOBE8XrlVHcMsVADBfQ34ce4FbuiWQ9CydRyUd3AgBEM4cW4eMnG7xRPC/s400/IMG_5220.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5704685390894914114" /></a><br /><b><span>Cacao Nib Caramel Corn</span></b><br /><i><span>Serves 4</span></i><br /><br />Ingredients<br /><br />5 cups popped lightly salted popcorn<br />¼ cup salted sweet cream butter<br />½ cup brown sugar<br />2 tablespoons light corn syrup<br />¼ teaspoon salt<br />1/8 teaspoon baking soda<br />¼ teaspoon vanilla extract<br />¼ cup cacao sweet nibs (found at health food stores or <a href="http://www.mynaturalmarket.com/Navitas-Naturals-Organic-Cacao-Sweet-Nibs-oz.html?osCsid=9168f8b02d7928ceb3a54a6cb162af12">online here</a>)<br />Sea salt (optional)<br /><br />Method<br /><br /><div style="text-align: justify;">Preheat oven to 300 degrees and spray a baking sheet with cooking spray. Microwave popcorn according to package instructions and pour into a large microwave-safe bowl. In a separate glass bowl, combine butter, brown sugar, corn syrup, and salt. Microwave for one minute, stir until melted, and then microwave for 45 seconds more until boiling. Quickly add baking soda and vanilla extract and stir to combine. Pour over the popcorn, add cacao nibs, and toss. Return to microwave for 1 more minute. Spread popcorn onto a prepared baking sheet and place on the oven for 10-15 minutes. Sprinkle with sea salt, if desired. The caramel corn will harden as it sits and cools. Once cooled, break popcorn clumps apart and enjoy!</div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoMzUqi4MbTXBs20QTEw8dKim6KADyIo07tH4k8DVuGyF30SuxAQSVz027Rb31cHkPv9aH23_v5kYHhE4H5BiXb1YiwXounc6TNPpC3f4OFzHqd6_ZdqmnB93-df0XxM-je8_gkbK5ASXs/s1600/IMG_5242.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoMzUqi4MbTXBs20QTEw8dKim6KADyIo07tH4k8DVuGyF30SuxAQSVz027Rb31cHkPv9aH23_v5kYHhE4H5BiXb1YiwXounc6TNPpC3f4OFzHqd6_ZdqmnB93-df0XxM-je8_gkbK5ASXs/s400/IMG_5242.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5704685386709640338" /></a>Chrissy @ My Fare Foodiehttp://www.blogger.com/profile/11919497290892975474noreply@blogger.com3tag:blogger.com,1999:blog-5162282770108580834.post-31981738358576293532012-01-29T17:15:00.001-07:002012-02-01T22:49:32.371-07:00Chocolate-Covered Potato Sticks<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp9OkZWsFbi6Y51L6xCbAngF4v7P-fgW6msBvxomO5sRzpKOKnUjQHt6OMNY-etcTLss4issHedEFDnwY0mEx4RYd6N2fcLldsq6AUTCyt_N3uDLLjqs_354XOdo_ELYfMWqpIBDUkELZU/s1600/IMG_5175.JPG"><img style="WIDTH: 286px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5701693708336840498" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp9OkZWsFbi6Y51L6xCbAngF4v7P-fgW6msBvxomO5sRzpKOKnUjQHt6OMNY-etcTLss4issHedEFDnwY0mEx4RYd6N2fcLldsq6AUTCyt_N3uDLLjqs_354XOdo_ELYfMWqpIBDUkELZU/s400/IMG_5175.JPG"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRqIt_6qksVpV83UyIQIg_jjZ23pcJmj0SoNtFJH3U7tzvz0Ui2-XXqooON8BGUJq4aGCGfrP7Xbxeeo_g1nLQOdevxQqSEjXOlvybS41xnDObMkxujsjqJhqg1akDtJOqL5su8I6fDWSb/s1600/IMG_5138.JPG"><img style="WIDTH: 287px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5701693944070214994" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRqIt_6qksVpV83UyIQIg_jjZ23pcJmj0SoNtFJH3U7tzvz0Ui2-XXqooON8BGUJq4aGCGfrP7Xbxeeo_g1nLQOdevxQqSEjXOlvybS41xnDObMkxujsjqJhqg1akDtJOqL5su8I6fDWSb/s400/IMG_5138.JPG"></a> </div><div align="justify"><div style="text-align: left;"><br /></div>Sweet and salty is so hot right now. Not only have <a href="http://www.traderjoes.com/fearless-flyer/article.asp?article_id=211">milk chocolate-covered potato chips</a> found their way onto the shelves of Trader Joe’s, but they also have a staring role in Ben & Jerry’s new ice cream flavor, <a href="http://www.benjerry.com/flavors/feature/late-night-snack/">Late Night Snack</a>. Now, I don’t know about you, but I definitely don’t need to wait until the late-night hours to snack on chocolate-covered potato chips. In fact, let’s do it right now! Well, let’s switch it up a bit and use potato sticks instead, just because they are cool. Aaand, let’s make our potato stick treats look just like dainty boxed chocolates for a sneaky, sweet, and salty little surprise. Okay, ready, go! </div><br /><br /><div align="justify"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhZZlcUBCAagFynylYmmyKJ7V5EKoweL5ebRRb7zJS2LN-ZB78qwaj6kVlAoaHOg8UdIeMWO47W2B4ZK29M1LVHjoFaO-5kokvIMvu-WV2U9NLjy9gOZvG-WaqEWI4JWTAHnzA8j30vw0n/s1600/IMG_5147.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 318px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5701692714935834082" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhZZlcUBCAagFynylYmmyKJ7V5EKoweL5ebRRb7zJS2LN-ZB78qwaj6kVlAoaHOg8UdIeMWO47W2B4ZK29M1LVHjoFaO-5kokvIMvu-WV2U9NLjy9gOZvG-WaqEWI4JWTAHnzA8j30vw0n/s400/IMG_5147.JPG"> </a><p align="justify"></p><div style="text-align: left;"><strong><font size="4">Chocolate-Covered Potato Sticks</font></strong></div><font size="2"><em>Makes 12<br /></em></font><br />Ingredients<br /><br />1 cup Potato Sticks or Shoestring Potato Chips<br />12 ounces milk or dark chocolate chips<br />Sea salt<br /><br />Method<br /><br />Melt the chocolate in a double boiler or in the microwave, heating and stirring every 30 seconds until melted. Fill mini baking cups with chocolate, just to line the bottom. Lightly crumble potato sticks into each cup, and then cover with more melted chocolate. Sprinkle with sea salt. Place chocolate cups in the refrigerator until set. Unwrap and enjoy!<br /><br /><p></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgZ9dg_0rpuWFdG1MiVaKF4Qv7v8PtThoyCN0e_iJvQKA9GlVB4X_FOeg1Nah1ZdyGO6wXqZPpBFAjnuauhA5p6w4hGlv7Y-MdX5BNN8zHDjJ99E11u4FRySz6UKqD_AoWhhWI9MP9XeHr/s1600/IMG_5155.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5701692704612256290" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgZ9dg_0rpuWFdG1MiVaKF4Qv7v8PtThoyCN0e_iJvQKA9GlVB4X_FOeg1Nah1ZdyGO6wXqZPpBFAjnuauhA5p6w4hGlv7Y-MdX5BNN8zHDjJ99E11u4FRySz6UKqD_AoWhhWI9MP9XeHr/s400/IMG_5155.JPG"></a>Chrissy @ My Fare Foodiehttp://www.blogger.com/profile/11919497290892975474noreply@blogger.com5tag:blogger.com,1999:blog-5162282770108580834.post-21262486249812271222012-01-24T17:15:00.004-07:002012-01-26T09:00:27.562-07:00Fennel Seed & Sea Salt Flatbread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYvmkI7j7C34mRFMnPF7MVfpK9xLWAq8I0qsRIadOB4VwZjyyLD3rNDQDRYyC7aw4BQSU2Tz4OZQbsSdPJmWh9ALD3gIqlxFRveNNZtZOt9O3P0lFByUvg1VfCsqHWQ9EX1PQYBD-wKmE-/s1600/IMG_5119.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/AVvXsEjYvmkI7j7C34mRFMnPF7MVfpK9xLWAq8I0qsRIadOB4VwZjyyLD3rNDQDRYyC7aw4BQSU2Tz4OZQbsSdPJmWh9ALD3gIqlxFRveNNZtZOt9O3P0lFByUvg1VfCsqHWQ9EX1PQYBD-wKmE-/s400/IMG_5119.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5701314280952731298" /></a><br /><div style="text-align: justify;">New York City treated me very well – while I lived there and during my recent visit. A phenomenal dinner at <a href="http://thedutchnyc.com/">The Dutch</a>, delicious brunch at <a href="http://colonienyc.com/">Colonie</a>, and wild mushroom risotto that was delivered to our door made me feel like I was right back in the fabulous New York food scene. Where else can you have risotto delivered? Oh, how I miss having the power to order absolutely anything to magically show up at my doorstep – and I <i>do</i> mean anything.<br /><br />Anyway, brunch at Colonie in Brooklyn was definitely one of the highlights of my weekend. My friend and I sat at the counter overlooking the cute, hipster-type chefs hard at work in the open kitchen. Not only were they incredibly talented, but they were also super charming (single Brooklyn girls take note). We enjoyed champagne, oysters, duck rillette crostini, and some rustic yet innovative charcuterie, which was served with deliciously seeded flatbread. I returned home with the urge to recreate Colonie’s flatbread, resulting in this fennel seed and sea salt version. Whether you break this bread with cute, hipster-type chefs in Brooklyn or with your friends in your own living room, you certainly won’t be missing out. </div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMHy1GVPXUglqpJHl6es-aGabydf720uzUTK90yJ9VSOtXN_WNoGtxMhyphenhyphen6CWlQZ1pWTo53adpr3sDD9Ci6CQfZqR6aHmRRTm0gyo_PS3btlTc5qHxqlmlXK-YemDNO0F08p2PWpd2oIlol/s1600/IMG_5125.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 318px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMHy1GVPXUglqpJHl6es-aGabydf720uzUTK90yJ9VSOtXN_WNoGtxMhyphenhyphen6CWlQZ1pWTo53adpr3sDD9Ci6CQfZqR6aHmRRTm0gyo_PS3btlTc5qHxqlmlXK-YemDNO0F08p2PWpd2oIlol/s400/IMG_5125.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5701314269553184850" /></a><br /><b><span>Fennel Seed & Sea Salt Flatbread</span></b><div><span><i>Adapted from <a href="http://smittenkitchen.com/2008/12/spelt-everything-crackers/">Smitten Kitchen</a></i></span><br /><br />Ingredients<br /><br />¼ teaspoon salt<br />½ cup water<br />1 ½ cups all-purpose flour<br />Coarse sea salt and fennel seeds<br /><br />Method<br /><br /><div style="text-align: justify;">Preheat oven to 350 degrees. Dissolve salt in water. Add flour and stir until combined. Knead a few times until the dough forms a ball. Roll out the dough on a well-floured surface, the thinner the better. Transfer to a baking sheet. Brush dough with some water and then sprinkle with sea salt and fennel seeds. Poke holes all over with a fork. If you would like, you can cut the dough into cracker shapes. Bake for 20-30 minutes until crisp. When cooled, break the crackers into pieces. Serve with a cheese and meat plate and enjoy!</div></div>Chrissy @ My Fare Foodiehttp://www.blogger.com/profile/11919497290892975474noreply@blogger.com1tag:blogger.com,1999:blog-5162282770108580834.post-51156008725269840162012-01-18T10:00:00.002-07:002012-01-18T23:47:47.672-07:00New York, New York<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirqsBjORznfBTCgJtmpkYsBPhSQm-bzmC-I1MvusudE8VnUxgaarY5UmEhBhmZemf1xCFfLL26TmFa3AUsdyvibTHlDeH_rziQ_YzZMmobWmvzo3qJaHJgogMKFSB3x7-5TsbnjXUSUUAU/s1600/anyc.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirqsBjORznfBTCgJtmpkYsBPhSQm-bzmC-I1MvusudE8VnUxgaarY5UmEhBhmZemf1xCFfLL26TmFa3AUsdyvibTHlDeH_rziQ_YzZMmobWmvzo3qJaHJgogMKFSB3x7-5TsbnjXUSUUAU/s400/anyc.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5697288988025775634" /></a><br /><div style="text-align: justify;">I'm heading to New York City this weekend. Ever since I moved from Manhattan, I've had an empty feeling that I do everything in my power to fix - whether that means religiously reading <span style="font-style: italic; "><a href="http://nymag.com/">New York Magazine</a></span>, drinking Manhattan martinis, or watching movies that were filmed there. Yes, that includes <i>The Muppets Take Manhattan. </i>This visit will be different though. I am crossing the bridge into Brooklyn to stay for one night. It seems that the majority of my friends have since relocated to this trendy and more affordable borough. I'm excited to visit my old stomping grounds in Manhattan, and to see my friends' new favorites in Brooklyn. If anyone has any recommendations for me (either in Manhattan or Brooklyn), don't be shy and let me know! </div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh15XsxuGEXDhnLXdjMeBzcW3goePLJ1q5d3FtSE40lG9Ouo5qlTTalMTb-X3d1qrxXIsWd0YmPhYL6tIzmnrpFiaagtCyxjLEKj6gnxQr0t5TK-YQE2WjyK32NZYjErfA4zAQ245Mpswun/s1600/brooklyn.jpg"><img style="text-align: right;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 400px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh15XsxuGEXDhnLXdjMeBzcW3goePLJ1q5d3FtSE40lG9Ouo5qlTTalMTb-X3d1qrxXIsWd0YmPhYL6tIzmnrpFiaagtCyxjLEKj6gnxQr0t5TK-YQE2WjyK32NZYjErfA4zAQ245Mpswun/s400/brooklyn.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5697282160991776306" /></a><div style="text-align: center;"><i><span>Photos by <a href="http://www.etsy.com/shop/EyePoetryPhotography?ref=seller_info">Eye Poetry Photography</a></span></i></div>Chrissy @ My Fare Foodiehttp://www.blogger.com/profile/11919497290892975474noreply@blogger.com8tag:blogger.com,1999:blog-5162282770108580834.post-73142002714715072812012-01-15T08:30:00.001-07:002012-01-15T09:25:47.135-07:00Cornish Game Hens & Endive Salad<div style="text-align: center;"><iframe width="450" height="250" src="http://www.youtube.com/embed/KiD6Ozpv-xg" frameborder="0" allowfullscreen=""></iframe></div><br />Sometimes we find inspiration in the most unexpected places.<br /><br /><b><span style="font-size:130%;"><br /></span></b><div><b><span style="font-size:130%;">Cornish Game Hens & Endive Salad</span></b><br /><i><span style="font-size:85%;">Serves 2</span></i><br /><br />Ingredients<br /><br /><div style="text-align: justify;">2 Cornish game hens, defrosted, rinsed, patted dry, and trussed</div>Olive oil<br />Dried herbs of choice (I used Herbes de Provence)<br />Salt and pepper<br /><br />For the salad:<br />Endive<br />Mache, arugula, spinach, or watercress<br />Toasted pine nuts or walnuts<br />Shaved Parmesan or blue cheese<br />Favorite vinaigrette (I mix olive oil, lemon juice, and Dijon mustard)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikNixbs2rgcGyri17pLJQCcjS2JucnqOY7NksHE_1FtdNFHThTjlaFCpNs0OzHCQCVl97yKGI1uFgfL3dZJ8fp54ZHP_HCT__A92A0-u5Ipgi30geDg6gR6u6veDKJqvnRDlrbh3yVdU1E/s1600/IMG_5072.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/AVvXsEikNixbs2rgcGyri17pLJQCcjS2JucnqOY7NksHE_1FtdNFHThTjlaFCpNs0OzHCQCVl97yKGI1uFgfL3dZJ8fp54ZHP_HCT__A92A0-u5Ipgi30geDg6gR6u6veDKJqvnRDlrbh3yVdU1E/s400/IMG_5072.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5697267861700326354" /></a><br />Method<br /><br /><div style="text-align: justify;">Preheat oven to 425 degrees. Rub hens with olive oil and season with herbs, salt, and pepper. Place in shallow roasting pan and roast for 45-55 minutes, until golden brown and juices run clear. </div><br /><div style="text-align: justify;">Arrange endive, mache, pine nuts, and Parmesan on a platter. Drizzle with vinaigrette. Serve Cornish game hens on same platter, but make sure that "everyone gets their own little baby chicken on their own little baby plate" and enjoy!</div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw_ZcfzeHBmoIIj9qlErf8AGIk0IOA1vIlHHLk7MNUk5U3I7ysgiErFYOUXs1QTclNwny3uKNu6zL8OxYA3lcgNB2DSbSpNbqZvclNLDxZKbglkUwL_DxYTjPWKK4ZW5XT2opRgoT8mwCR/s1600/IMG_5080.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 321px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw_ZcfzeHBmoIIj9qlErf8AGIk0IOA1vIlHHLk7MNUk5U3I7ysgiErFYOUXs1QTclNwny3uKNu6zL8OxYA3lcgNB2DSbSpNbqZvclNLDxZKbglkUwL_DxYTjPWKK4ZW5XT2opRgoT8mwCR/s400/IMG_5080.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5697267853971371762" /></a></div>Chrissy @ My Fare Foodiehttp://www.blogger.com/profile/11919497290892975474noreply@blogger.com2tag:blogger.com,1999:blog-5162282770108580834.post-81387806429314914712012-01-12T22:20:00.000-07:002012-01-12T22:28:33.475-07:00Smoked Fish-Stuffed Peppers<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMX_6u6eewJmTdPtiCW6XuczZt-BZGJIivPZUPI5yCbDzg0Z3R0uE1Lo3UbQCAAjIFtJWrNDHznXKdUAdsLxAveIGbQ-24Skh1RLgHzCOolx470RIRdo-46qLZZG7He_o9gSlWD-X0tWup/s1600/IMG_5036.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 326px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5696852275012421362" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMX_6u6eewJmTdPtiCW6XuczZt-BZGJIivPZUPI5yCbDzg0Z3R0uE1Lo3UbQCAAjIFtJWrNDHznXKdUAdsLxAveIGbQ-24Skh1RLgHzCOolx470RIRdo-46qLZZG7He_o9gSlWD-X0tWup/s400/IMG_5036.JPG" /></a><br /><div style="text-align: left;">Thomas and I spent last week in Fort Lauderdale, Florida. He was on a mission to watch Clemson win the Orange Bowl, while I was determined to eat as many stone crabs as humanly possible. We both failed miserably. Clemson was absolutely pulverized by West Virginia, and the closest that I got to an actual crab was when one pinched my foot on a sandbar. Stupid crab. </div><br /><div style="text-align: left;"><span style="text-align: justify; ">Stone crabs were sold out at every restaurant that we visited, so we settled on smoked fish spread on more than one occasion. This popular Floridian spread is flavored with tasty smoked fish, refreshing lemon juice, and a hint of spice. </span><a href="http://www.coconutsfortlauderdale.com/" style="text-align: justify; ">Coconuts Restaurant</a><span style="text-align: justify; "> won my vote for the best spread since they served theirs with a hefty plateful of jalapeño peppers, thus spawning my idea for Smoked Fish-Stuffed Peppers. With a pinch of heat from the jalapeños and Tabasco, I will gladly take this dish over a pinch from an evil crab any day.</span></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC96q4wlqUclt7JdW7xYs3fhzCSC3M3P45Wih7og7TU1ckDQxsrAuwegocdgalxvECHwvcpHbxNj3lorLW-N22w23XoZxifVravv2jDSATm0PRfnLejk1MPtIQ4y-bRQP9Ox352sXDvTs7/s1600/IMG_5038.JPG"></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijVvUJD6qnvQS3N6q1Av5JhJCjEKMYX0VO2gSMmn31b-N7jY5N9T6aoqv-diAuuAbBz9vFEHRKXwmHge7wl62tknS_Loml0fTb8hhezxfc4wziyrNYEH7NX87SXjBEgK8dH6EIitzjn3LR/s1600/IMG_5038.JPG"><img style="WIDTH: 299px; HEIGHT: 221px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5696981223103173410" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijVvUJD6qnvQS3N6q1Av5JhJCjEKMYX0VO2gSMmn31b-N7jY5N9T6aoqv-diAuuAbBz9vFEHRKXwmHge7wl62tknS_Loml0fTb8hhezxfc4wziyrNYEH7NX87SXjBEgK8dH6EIitzjn3LR/s400/IMG_5038.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzc86TEUx3bJqT7ZeAs9DawMYe8MxLqkGSGcvGhr-aHB0Ir6iUd4rHDQYHn2U12f_knW0D-KUCCzFSZ1B_i__sBvxaVClcKpOZ7IPjQ1013CmKkk7KiUVVa8IiabiXkIgyckpd6xQDRNYO/s1600/IMG_5043.JPG"><img style="WIDTH: 292px; HEIGHT: 221px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5696981221468504786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzc86TEUx3bJqT7ZeAs9DawMYe8MxLqkGSGcvGhr-aHB0Ir6iUd4rHDQYHn2U12f_knW0D-KUCCzFSZ1B_i__sBvxaVClcKpOZ7IPjQ1013CmKkk7KiUVVa8IiabiXkIgyckpd6xQDRNYO/s400/IMG_5043.JPG" /></a><br /><br /><b>Smoked Fish-Stuffed Peppers</b><br /><br />Ingredients<br /><br />Cooking spray<br />6-8 sweet mini peppers<br />4 ounces smoked trout, skin and bones removed<br />2 tablespoons reduced-fat mayonnaise<br />½ teaspoon Worcestershire sauce<br />½ teaspoon fresh lemon juice<br />¼ teaspoon Old Bay seasoning<br />Few dashes Tabasco sauce<br />2 teaspoons red onion, very finely diced<br />2 teaspoons jalapeno, seeds and ribs removed and very finely diced<br />Chopped chives for garnish<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Afg658tgV2phl08CkBAfMpSDcrHIMFgQSD4f5EieMWS19qWcmBimz1J1hdc1uEjz5Zix_nbx3Qe1OPdx6ldd_GtGKtd9b1qVFLXjR6egIVOwL4w3_7lWlnrMUvrcTQdQRS-ATVctH_jU/s1600/IMG_5043.JPG"></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX4iyj5ZOMkWJUIxx2z6wF1vyEl8lxzZIfEZku4D1x5JSmD-YNLW-U5Oa-OwB5nYeslFVkT6a6FVSJVK69d-ASXMyzoOH33uiQ10sU_JSgcl3dyAtd4oKdqxWxQP7beoSYq3Ar0S8OJTM_/s1600/IMG_5054.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 304px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5696852236772964514" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX4iyj5ZOMkWJUIxx2z6wF1vyEl8lxzZIfEZku4D1x5JSmD-YNLW-U5Oa-OwB5nYeslFVkT6a6FVSJVK69d-ASXMyzoOH33uiQ10sU_JSgcl3dyAtd4oKdqxWxQP7beoSYq3Ar0S8OJTM_/s400/IMG_5054.JPG" /></a>Method<br /><br /><div style="TEXT-ALIGN: justify">Preheat oven to 400 degrees. Line a baking sheet with parchment paper and spray with cooking spray. Cut the peppers in half and remove the seeds. Place them on the baking sheet and spray tops with additional cooking spray. Roast in oven for 22-24 minutes, turning halfway.</div><br /><span style="text-align: justify; ">Break smoked trout into small pieces and place in a bowl. Add remaining ingredients and stir until combined. Remove the peppers from the oven and spoon smoked fish spread into each one. Top with chopped chives and enjoy!</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPyMhKzBvaBduttNGBWzbDwQU7Bv9S7UANRmYF2CBrA8RRkVln5Pxqn1fVenhXdw-lmSDpC-kbXoLEUFog7JS0YSVGykZsX78fihO50RsLpQ2x1mz6g6t5AjiS8Pq9jSNouX6DUgeDooW-/s1600/IMG_5063.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5696852230757036914" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPyMhKzBvaBduttNGBWzbDwQU7Bv9S7UANRmYF2CBrA8RRkVln5Pxqn1fVenhXdw-lmSDpC-kbXoLEUFog7JS0YSVGykZsX78fihO50RsLpQ2x1mz6g6t5AjiS8Pq9jSNouX6DUgeDooW-/s400/IMG_5063.JPG" /></a>Chrissy @ My Fare Foodiehttp://www.blogger.com/profile/11919497290892975474noreply@blogger.com3tag:blogger.com,1999:blog-5162282770108580834.post-89183249599856725172012-01-08T19:59:00.003-07:002012-01-08T20:26:38.379-07:00Seared Salmon with Fennel, Walnuts, & Dates<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKbOCQzvzhlqbEWOBP24vwSvfMFalDOsanYeOtAx2zHjpOp6T_6Q6Tjj0PL5Ue8RDJQgd9-P_2LgTRBwsZQRuZHJK2lshUgihrqsKuxpzmIYBH_G9egsfC7h6vIumNPpYYxTxdKCO94WST/s1600/IMG_4930.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/AVvXsEhKbOCQzvzhlqbEWOBP24vwSvfMFalDOsanYeOtAx2zHjpOp6T_6Q6Tjj0PL5Ue8RDJQgd9-P_2LgTRBwsZQRuZHJK2lshUgihrqsKuxpzmIYBH_G9egsfC7h6vIumNPpYYxTxdKCO94WST/s400/IMG_4930.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5695466989668951906" /></a><br /><div style="text-align: justify;">We’re continuing on with this health kick. I feel like Richard Simmons, but without the hairy chest and tiny shorts. Well, only half of that is true. You decide. In all seriousness though, this meal is a typical one for me. I am naturally drawn to healthy foods, but no one wants to read a blog about oat bran, seaweed, and lima beans on the regular. Am I right? So, just in case anyone out there is looking for a healthy recipe or perhaps just a new way to serve salmon, then this dish is for you.</div><div style="text-align: justify;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRYqOI8vuIUOkkpFeyR-B7RaZZuV3dfDwCpi6SDpCyVwD38AtlfdSfPkVOcC8Aw-yVHEx9gdaS8hQOHEuzPUW3SNPXqH6EVDpRWB-R5BPS0fTuP5wFbJLkPWgGLWlTXn0qRSRpF0FXhsB8/s1600/IMG_4937.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/AVvXsEgRYqOI8vuIUOkkpFeyR-B7RaZZuV3dfDwCpi6SDpCyVwD38AtlfdSfPkVOcC8Aw-yVHEx9gdaS8hQOHEuzPUW3SNPXqH6EVDpRWB-R5BPS0fTuP5wFbJLkPWgGLWlTXn0qRSRpF0FXhsB8/s400/IMG_4937.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5695466984165280818" /></a><br /><b>Seared Salmon with Fennel, Walnuts, & Dates</b><br /><span><i>Serves 2</i></span><br /><br />Ingredients<br /><br />Olive oil<br /><div style="text-align: justify;">2 4-ounce salmon filets</div>2 cups fennel, sliced<br />1 shallot, minced<br />1 clove garlic, minced<br />¼ cup walnuts, chopped<br />¼ cup chopped dates<br />Pinch of dried thyme<br />Splash fresh lemon juice<br />Salt and pepper<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5H9yWdAZ6lF5aOWBpWsAVl2nJ9ei8bfg79Tb4C2N17VZ06KdNmzb_nQ88693Jg8bQd7KL4LaovEHQK-rhX3GsNt1jiQ08kl3eAt5jzmakrG-lE8dHIXMLihK9Rwysvs26mT2p-zRn1W-N/s1600/IMG_4958.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/AVvXsEg5H9yWdAZ6lF5aOWBpWsAVl2nJ9ei8bfg79Tb4C2N17VZ06KdNmzb_nQ88693Jg8bQd7KL4LaovEHQK-rhX3GsNt1jiQ08kl3eAt5jzmakrG-lE8dHIXMLihK9Rwysvs26mT2p-zRn1W-N/s400/IMG_4958.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5695466977328083938" /></a><br />Method<br /><br /><div style="text-align: justify;">Preheat oven to 350 degrees. In an oven-safe skillet, sauté the fennel and shallot in olive oil over medium heat until softened, about 20 minutes. Add the garlic, walnuts, dates, thyme, and lemon juice, and continue to sauté for one more minute. Season with salt and pepper and set aside.</div><br /><div style="text-align: justify;">Dry the salmon filets with a paper towel and then season with salt and pepper. Add a bit more olive oil to the same skillet. Sear the filets skin side up over medium high heat for about 4 minutes. Turn and then transfer the skillet to the preheated oven. Roast for 6-7 minutes until cooked through. Serve the salmon atop the fennel and enjoy!</div>Chrissy @ My Fare Foodiehttp://www.blogger.com/profile/11919497290892975474noreply@blogger.com1tag:blogger.com,1999:blog-5162282770108580834.post-50292147962611261172012-01-01T13:00:00.001-07:002012-01-01T17:04:04.138-07:00Butternut Squash, White Bean, & Dandelion Soup<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipdBkJWtLg81U0ooyeDy8kyzrR3lSiVoXREepWVyeCrcPrsIVq3gvSuOo0tEFDh3iCvtMlRONqdX4_m0170_QAuwEaTUcaOmbDs530PJ3fqvu1OdlicCnX7XfB-Hn4D67d7Wxz2G1ytMOn/s1600/IMG_4803.JPG"><img style="WIDTH: 297px; HEIGHT: 192px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5691734974323689746" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipdBkJWtLg81U0ooyeDy8kyzrR3lSiVoXREepWVyeCrcPrsIVq3gvSuOo0tEFDh3iCvtMlRONqdX4_m0170_QAuwEaTUcaOmbDs530PJ3fqvu1OdlicCnX7XfB-Hn4D67d7Wxz2G1ytMOn/s400/IMG_4803.JPG"></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguQ1ZPzzUv7maGTFdM8iLNtgIEqRptOBQB3jS4Qy5wg2sVdQ4hPyDzg-68Eaqn6RYh6GxRRuSY8-qXyoDPP6618rpZJd4GJpme1iq-9KWNLNWsD5yqFon9iFtCeLEbzUeTqWiB3Apu-PFt/s1600/IMG_4784.JPG"><img style="WIDTH: 293px; HEIGHT: 193px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5691734969134077330" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguQ1ZPzzUv7maGTFdM8iLNtgIEqRptOBQB3jS4Qy5wg2sVdQ4hPyDzg-68Eaqn6RYh6GxRRuSY8-qXyoDPP6618rpZJd4GJpme1iq-9KWNLNWsD5yqFon9iFtCeLEbzUeTqWiB3Apu-PFt/s400/IMG_4784.JPG"></a><br /><br /></div><div><div style="text-align: justify;">Lose weight. Exercise more. Yeah, yeah, yeah, I've got it. Our typical New Year’s resolutions often need a boost other than just a starting date that’s circled on the calendar. Thankfully, this Butternut Squash, White Bean, and Dandelion Soup serves as a detoxifying jump-start. While the squash and beans are loaded with fiber and protein, dandelion greens naturally help flush toxins out of your system. Plus, while this soup is deliciously comforting, it isn't laden with calories and fat like your typical comfort foods of yesteryear. Whether you are bravely embarking on a new health kick or are simply craving a wholesome meal, this basic and clean recipe serves as one step in the right direction.</div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim8CWvf2XD8opkMNKx3wCE59ehHkgi1ikZvQxzR9dt0LwyXc6WKsjPBboQERrYJgHTOwFGNEXPSdcMKxCez2vMmMttVAvkmIJQZXYnFB4az913cABfUYh2s0cNF7AvJ7DRiQoYYPAKKyQj/s1600/IMG_4859.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5691736857272527058" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim8CWvf2XD8opkMNKx3wCE59ehHkgi1ikZvQxzR9dt0LwyXc6WKsjPBboQERrYJgHTOwFGNEXPSdcMKxCez2vMmMttVAvkmIJQZXYnFB4az913cABfUYh2s0cNF7AvJ7DRiQoYYPAKKyQj/s400/IMG_4859.JPG"></a><strong>Butternut Squash, White Bean, & Dandelion Soup<br /></strong><em><font size="2">Serves 6</font></em><br /><br />Ingredients<br /><br />4 cups butternut squash, diced in ½-inch pieces<br />1 bunch (approximately 1 pound) dandelion greens, rinsed and chopped in 2-inch sections, discarding roots<br />1 shallot, finely diced<br />8 cups chicken or vegetable stock<br />½ teaspoon dried thyme</div><div>Pinch crushed red pepper (to rev up the metabolism)<br />Salt and pepper to taste<br />Chopped parsley<br /><br /><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFjeI64JTaQAGH_v7ZYMDL7m98YDvQEW11O7lx6YkjrUug9rKjvq92Rlq_4NPKVJj-k-RtoUGWSvVjKlo-p7mInhhYedpy2IQKvF57MElpC6lRmg67NtbWHEpENjVTLGjEfgCQNLginlDh/s1600/IMG_4862.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 305px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5691735877836249474" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFjeI64JTaQAGH_v7ZYMDL7m98YDvQEW11O7lx6YkjrUug9rKjvq92Rlq_4NPKVJj-k-RtoUGWSvVjKlo-p7mInhhYedpy2IQKvF57MElpC6lRmg67NtbWHEpENjVTLGjEfgCQNLginlDh/s400/IMG_4862.JPG"></a>Method<br /><br />Bring all ingredients to a boil in a large pot. Reduce heat to medium and simmer for 20 minutes, until the butternut squash is tender. Season with salt and pepper. Sprinkle with parsley and enjoy! </div></div>Chrissy @ My Fare Foodiehttp://www.blogger.com/profile/11919497290892975474noreply@blogger.com4tag:blogger.com,1999:blog-5162282770108580834.post-80237788320588013212011-12-26T20:55:00.005-07:002012-01-03T22:58:40.600-07:00Best Chili Ever<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFQus8QBo-LJZyq4Zy1FrABgXUne1gFXbENyHznXC9mRjkIfc8RuqDW8cywmtCr1JA-3iJ8cis9eB0NRzLpdR94DRlbapXfB1drVtJEiq3fvs-vgUL71UC3N-cguk4V3L-VCkwGxllKG4R/s1600/IMG_4764.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/AVvXsEgFQus8QBo-LJZyq4Zy1FrABgXUne1gFXbENyHznXC9mRjkIfc8RuqDW8cywmtCr1JA-3iJ8cis9eB0NRzLpdR94DRlbapXfB1drVtJEiq3fvs-vgUL71UC3N-cguk4V3L-VCkwGxllKG4R/s400/IMG_4764.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5689105998522157858" /></a><div style="text-align: justify;">You read the title. Are you intrigued? You should be. This is the recipe for the best chili ever. I kid you not. Whether you make this chili for friends, family, or a hungry husband, they are bound to request, nay, <i>demand</i>, the recipe. In fact, I’ve had many friends ask me why I haven’t posted my chili recipe on this blog yet. I give them a two-part answer. 1) I have never measured my ingredients, which makes it quite difficult to write an accurate recipe. 2) Chili does not photograph well. I realize that #2 makes me sound like a perfect arse, but this <i>is </i>a food blog, people! So, here it is. I finally spent one snowy afternoon measuring all of the ingredients for my chili. With stout beer, dark chocolate, and coffee, it is without a doubt the tastiest and most interesting recipe you will come across. And, even though this chili does not photograph that well, it sure as hell tastes great!</div><div style="text-align: justify;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS9JId3asvkrHGCogwkg0yiaHSOuSe0Cjf5gvlhf658prt5yO4mF82eIGG8o2iqP8PFSepOutTmvgcBt2smxE3yHaLoNUdwTOrnKg5slfWijNZjHldTVv7FRr69xZq7tgCzLerFgoRWaKf/s1600/IMG_4768.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/AVvXsEgS9JId3asvkrHGCogwkg0yiaHSOuSe0Cjf5gvlhf658prt5yO4mF82eIGG8o2iqP8PFSepOutTmvgcBt2smxE3yHaLoNUdwTOrnKg5slfWijNZjHldTVv7FRr69xZq7tgCzLerFgoRWaKf/s400/IMG_4768.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5689105985159640626" /></a><br /><b>Best Chili Ever</b><br /><br />Ingredients<br /><i><span>Makes about 10-12 servings (I made such a large batch because you can easily freeze the leftovers)</span></i><br /><br />Olive oil<br /><div style="text-align: justify;">2.5 pounds ground meat (either beef, turkey, chicken, buffalo, or a mixture)</div>2 cups diced onions<br />2 cups diced bell peppers (I use red and yellow)<br />1 tablespoon minced garlic<br />2 tablespoons diced <a href="http://www.amazon.com/Embasa-Chipotle-Peppers-Adobo-Sauce/dp/B0000GATFU">chipotle peppers in Adobo sauce</a> (found in the ethnic aisle)<br />2 29-ounce cans tomato sauce<br />2 28-ounce cans crushed tomatoes<br />1 28-ounce can diced tomatoes<br />1 29-ounce can dark kidney beans<br />11-12 ounces dark beer (I used Guinness)<br />2-3 dried bay leaves<br />1 tablespoon ground cumin<br />2 tablespoons chili powder<br />1 tablespoon ground cayenne red pepper<br />2 tablespoons salt<br />2 tablespoons finely chopped dark chocolate (I used 70% cocoa)<br />2 tablespoons instant coffee grounds<br />Chopped cilantro<br /><br />Method<br /><br /><div style="text-align: justify;">In a large pot over medium high heat, sauté the ground meat in olive oil until cooked. Drain the meat and set aside. In the same pot, sauté the onions and peppers until soft, about 10 minutes. Add the garlic and chipotle peppers and cook for another 2 minutes. Add all remaining ingredients, except the chopped cilantro. Add the meat to the mixture. Loosely cover the pot with a lid and simmer over medium heat, stirring occasionally for 1 hour. Remove the lid and continue to cook for another hour. Allow it to simmer a bit longer if you'd like the sauce thicker. Season with salt and pepper to taste. Remove the bay leaves. Serve with grated cheese and chopped cilantro and enjoy!</div>Chrissy @ My Fare Foodiehttp://www.blogger.com/profile/11919497290892975474noreply@blogger.com11tag:blogger.com,1999:blog-5162282770108580834.post-77321978515528822472011-12-21T16:38:00.013-07:002011-12-24T13:05:24.856-07:00White Christmas Lollipops<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO4UiBAad7alQoXVxUYxdOrho8UTr2mSO_ZBk0O_zFUbKE93DIr3d5vsB1ESFIcSngVkT5qNjP1mnRTkEAsvkNl44vVaklmKe0Tc3pMEOg3W1tNTSzYbU5WZ4htDuspred4E6V-FKN87WD/s1600/IMG_4701.JPG"><img style="WIDTH: 299px; HEIGHT: 210px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5688732064822807714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO4UiBAad7alQoXVxUYxdOrho8UTr2mSO_ZBk0O_zFUbKE93DIr3d5vsB1ESFIcSngVkT5qNjP1mnRTkEAsvkNl44vVaklmKe0Tc3pMEOg3W1tNTSzYbU5WZ4htDuspred4E6V-FKN87WD/s400/IMG_4701.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNy70mXZGGUq_wkGYaH8Z-sLYG1CSrWWGjdicclxSOZ02Kb5E4SnIKu6HYSTJuEi-kBsO7piubSI7pkUcBFB4YPLDqmOSUBxE-9NmaNvidqc9keDjpco-RVuECAu9U6BaMjzBjzZt7YKTU/s1600/IMG_4705.JPG"><img style="WIDTH: 290px; HEIGHT: 210px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5688732060011717634" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNy70mXZGGUq_wkGYaH8Z-sLYG1CSrWWGjdicclxSOZ02Kb5E4SnIKu6HYSTJuEi-kBsO7piubSI7pkUcBFB4YPLDqmOSUBxE-9NmaNvidqc9keDjpco-RVuECAu9U6BaMjzBjzZt7YKTU/s400/IMG_4705.JPG" /></a><br /><br />No matter how old we are, we always feel like kids around Christmas time. Am I right? And, what better way to celebrate the holidays than by enjoying a popular treat from our youth, like lollipops? I made these white chocolate lollipops extra festive by adding red pomegranate arils and green pistachios. These colorful treats are so much fun to make, and even more fun to eat! The pomegranate arils explode in your mouth, kind of like <a href="http://www.gushers.com/">Gushers</a>. Remember those from your school lunchbox? So, feel like a kid again, enjoy these White Christmas Lollipops, and have a wonderful holiday season! </div><br /><br /><div align="justify"></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5688730775865414050" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPF_BbTZDuJu481nc7KIItMYPDjqymXL7egcfDF54dIYjnwbudmyYosqkwW20ZXIdO871_TVGfpgLYUjg4B7TI06llxA6aS77NiKLIEtnqfqWYYvOhBigNNgEhfnG9vpzJOfQ0SF_ctehB/s400/IMG_4711.JPG" /><strong>White Christmas Lollipops<br /></strong><span style="font-size:85%;"><em>Makes about 20<br /></em></span><br />Ingredients<br /><br />12 ounces white chocolate chips<br />Pomegranate arils<br />Shelled pistachios<br />Wax paper<br />Lollipop sticks (from <a href="http://www.michaels.com/">Michaels</a>)<br /><br /><p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEGLdkbA4a3WydYJH-nvSUOxlkSjOgUqgkKO9rHuLNpf-CowMaWU3qPfKHW5W2NSqoegtyoF7_xNihoI09D6DwvhJc5CJk_TiAMk_x20zgS54WGm_qQTlKx2-rG0D15dBEtnubU8BZbwpg/s1600/IMG_4720.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5688730765623632674" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEGLdkbA4a3WydYJH-nvSUOxlkSjOgUqgkKO9rHuLNpf-CowMaWU3qPfKHW5W2NSqoegtyoF7_xNihoI09D6DwvhJc5CJk_TiAMk_x20zgS54WGm_qQTlKx2-rG0D15dBEtnubU8BZbwpg/s400/IMG_4720.JPG" /></a><br />Method<br /><br />Use a double boiler to melt the chocolate chips, or microwave them in 30 second increments, stirring occasionally until they have melted. Spoon chocolate onto wax paper and insert the lollipop sticks. Aim to make each one about 2 inches in diameter. Sprinkle each one with pomegranate arils and pistachios and then let them harden as they cool. Wrap lollipops individually in festive wrapping (also available at Michaels). Enjoy!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8fzCHrz7-UBTlMes0vO-ohNHjFgljhJhUTkJRP5xV4GokACNZ8Pgi3t5RQVRlQYElqGA2xlZpiVOCwSowc2cgPqFwyb9IK_M3WOKNXI5-41m3Nm6rI8erP7sWTnXi-80Gkkai0TwZk96I/s1600/IMG_4722.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 301px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5688730755214631986" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8fzCHrz7-UBTlMes0vO-ohNHjFgljhJhUTkJRP5xV4GokACNZ8Pgi3t5RQVRlQYElqGA2xlZpiVOCwSowc2cgPqFwyb9IK_M3WOKNXI5-41m3Nm6rI8erP7sWTnXi-80Gkkai0TwZk96I/s400/IMG_4722.JPG" /></a> You can even get extra festive by decorating each lollipop like a poinsettia flower!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTuHDe2HkfB1F5G69dtVEe0w97s8AsF1abonSEYxXeBzFqDpVQZaUk_H-GqzfVQzwkWLmuZuch0GS8Q9Ezr49bwr8DEnrXFAeakkQkcpE0WUEjP1N5EkLicKKqQA3ORGGCGBf4hSythrg4/s1600/IMG_4751.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5688730747548304466" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTuHDe2HkfB1F5G69dtVEe0w97s8AsF1abonSEYxXeBzFqDpVQZaUk_H-GqzfVQzwkWLmuZuch0GS8Q9Ezr49bwr8DEnrXFAeakkQkcpE0WUEjP1N5EkLicKKqQA3ORGGCGBf4hSythrg4/s400/IMG_4751.JPG" /></a></p>Chrissy @ My Fare Foodiehttp://www.blogger.com/profile/11919497290892975474noreply@blogger.com6tag:blogger.com,1999:blog-5162282770108580834.post-42545615653574462182011-12-18T15:53:00.003-07:002011-12-18T16:11:12.582-07:00Cherry & Chamomile Nightcap<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHSNM3o959z_QuAlLOeeXe6y96gQ8VjeNdOfPNf4wwazDHuVGgvGz-JO0QRCMjutVnRoQawtHBSXqIwKY2LESMRY6QoBvaq2tDN-hlnKyCfcMOjb_zd0XOLBm1W7Umb3vmHXVQgYHJkcip/s1600/IMG_4692.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5687605626209935074" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHSNM3o959z_QuAlLOeeXe6y96gQ8VjeNdOfPNf4wwazDHuVGgvGz-JO0QRCMjutVnRoQawtHBSXqIwKY2LESMRY6QoBvaq2tDN-hlnKyCfcMOjb_zd0XOLBm1W7Umb3vmHXVQgYHJkcip/s400/IMG_4692.JPG" /></a><br />I come from a long line of troubled sleepers. I’ve tried all types of aids – Melatonin, Ambien, stiff drink, yoga, you name it. I had a brief and quite toxic relationship with NyQuil in college, but that faded out. You’re supposed to experiment in college, right? For me, Tylenol PM just backfires and gives me enough energy to run six miles at 3 a.m. True story. What makes matters even worse is that Thomas can fall into a deep slumber anytime, anywhere. I’ve spent many a night enviously watching him drift into a blissful night’s rest. Creepy, but true.<br /><br />As an attempt to cure my chronic insomnia, I came up with a nightcap featuring all types of natural sleep aids. Warm milk, chamomile tea, honey, cinnamon, and <a href="http://www.drweilblog.com/home/2010/9/20/tart-cherry-juice-could-help-you-sleep.html">tart cherry juice</a> help the body miraculously produce melatonin, the hormone that regulates sleep. This drink not only helps me sleep soundly, but it also happens to taste delicious! So long, sleepless nights. Now, I don’t have to watch Thomas drift off anymore. Well, I may still do that for kicks…just to creep him out.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrviWKMHUoMjCv9oFHUkXwrEcq47bwQFW0ROcpDTrZWtXgSCXFW93FhhOX4BpTMnEJYGkmSJNptJXbaUCMZxTBQRWgbPLatLrIC2srWRltDvWKGNyP2tu_yeGnPqYEQij3cmXBQp_98FOz/s1600/IMG_4696.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 281px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5687605622040219682" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrviWKMHUoMjCv9oFHUkXwrEcq47bwQFW0ROcpDTrZWtXgSCXFW93FhhOX4BpTMnEJYGkmSJNptJXbaUCMZxTBQRWgbPLatLrIC2srWRltDvWKGNyP2tu_yeGnPqYEQij3cmXBQp_98FOz/s400/IMG_4696.JPG" /></a><br /><strong>Cherry & Chamomile Nightcap<br /></strong><br />Ingredients<br /><span style="font-size:85%;"><em>Makes 1 serving<br /></em></span><br />1 cup milk<br />½ cup tart cherry juice<br />1 chamomile tea bag<br />Dash cinnamon<br />Drizzle honey<br /><br />Method<br /><br />In a small pot, bring the milk and cherry juice to a simmer. Add the tea bag and steep for a few minutes. Add a dash of cinnamon and a drizzle of honey and sleep well! </div>Chrissy @ My Fare Foodiehttp://www.blogger.com/profile/11919497290892975474noreply@blogger.com4tag:blogger.com,1999:blog-5162282770108580834.post-31584199789397485222011-12-15T12:21:00.008-07:002011-12-15T13:11:23.548-07:00Gingerbread-Carrot Cake<div align="justify"><strong></strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ES1E9oHfPFVV1ID3hyyvgnJrDqcRFytppplDMf4JLMaeuL5v9gF2ZScdOtzdFuRKwGA-WTTL8aOFPHqQRUdHTot-BhH0l-geMJl17snuFyFbDNjtSUjcNnDpinNzrTwoQFVwqBdlrIgn/s1600/IMG_4655.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 310px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5686441304519731458" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ES1E9oHfPFVV1ID3hyyvgnJrDqcRFytppplDMf4JLMaeuL5v9gF2ZScdOtzdFuRKwGA-WTTL8aOFPHqQRUdHTot-BhH0l-geMJl17snuFyFbDNjtSUjcNnDpinNzrTwoQFVwqBdlrIgn/s400/IMG_4655.JPG" /></a><br />We all know that carrots and ginger make a great combo…<br /><br />…but what about carrots and gingerbread?<br /><br />Do they go together?<br /><br />You bet your bottom dollar they do!</div><br /><div align="justify"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn9vbt7PiGHAutc-nDIvUgn5zanEe2kS4je4MIAiM0TJgCQpZ6b1kQDOY9vsb2GU6V7OIcVugrWvmBWATlSiLhg1zuHA3TcYzEREPJiKm8oP-gg1D2zoA2gBCSAcuXaF32z4gG55moaFNI/s1600/IMG_4594.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5686449883863897714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn9vbt7PiGHAutc-nDIvUgn5zanEe2kS4je4MIAiM0TJgCQpZ6b1kQDOY9vsb2GU6V7OIcVugrWvmBWATlSiLhg1zuHA3TcYzEREPJiKm8oP-gg1D2zoA2gBCSAcuXaF32z4gG55moaFNI/s400/IMG_4594.JPG" /></a>Gingerbread-Carrot Cake<br />Adapted from Ina Garten’s recipe<br /><br />Ingredients<br /><br />1 stick butter<br />1 cup unsulphured molasses<br />8 ounces plain Greek yogurt<br />2 1/3 cup all-purpose flour<br />¾ teaspoon baking soda<br />¼ cup sugar<br />1 teaspoon ground ginger<br />1 teaspoon ground cinnamon<br />¼ teaspoon ground cloves<br />½ teaspoon salt<br />½ cup finely grated carrots<br />¼ cup finely chopped dried crystallized ginger<br />Confectioner’s sugar for dusting<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2yykG5JQ2yqsCcshvN9FdEULD7Md6vqhfltEe8LejHsnew0JYWm0VCotFytHOb1C117MLIAJzq7IIgx94SmQikPWZoFV-6hzkqAhsymMd7jCKYjIaC17gihxC8TRBkTftA_7hcOJqhWat/s1600/IMG_4615.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5686440865231648546" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2yykG5JQ2yqsCcshvN9FdEULD7Md6vqhfltEe8LejHsnew0JYWm0VCotFytHOb1C117MLIAJzq7IIgx94SmQikPWZoFV-6hzkqAhsymMd7jCKYjIaC17gihxC8TRBkTftA_7hcOJqhWat/s400/IMG_4615.JPG" /></a><br />Method<br /><br />Preheat oven to 350 degrees. Either in the microwave or on the stove, melt together the butter and molasses. Pour into a large mixing bowl and allow to cool. Mix together all ingredients until combined. Spray a bundt pan with cooking spray. Pour batter into pan and bake for about 40 minutes, until a toothpick comes out clean. Set aside to cool. Dust with confectioner’s sugar and enjoy!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpiURAfXp8BA2o5JDequo7YGekbY1U7M6U8dN-FOKv6DkC0tJzmsC4LEVK5SouYvcqdAzU2QAHILcFUD8S5VXOEcMgaRvmt_KDlpkXWwqgCUkTAeweVsO1JStrHxMy-tGdJ_qbwvFgkjVR/s1600/IMG_4643.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5686440860259187538" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpiURAfXp8BA2o5JDequo7YGekbY1U7M6U8dN-FOKv6DkC0tJzmsC4LEVK5SouYvcqdAzU2QAHILcFUD8S5VXOEcMgaRvmt_KDlpkXWwqgCUkTAeweVsO1JStrHxMy-tGdJ_qbwvFgkjVR/s400/IMG_4643.JPG" /></a> </div>Chrissy @ My Fare Foodiehttp://www.blogger.com/profile/11919497290892975474noreply@blogger.com3tag:blogger.com,1999:blog-5162282770108580834.post-71562449934888803172011-12-12T09:30:00.002-07:002011-12-13T09:35:27.193-07:00Thai Red Curry Mussels with Crushed Peanuts<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiThI1xz2XX48_Rhqwj-F32483jQg3_nCZjoyVbBJTvlZ-NQuhOrAzNlXW2bHUghM0lMkmCZfTIeUuv7kj3Nr68WkSjzyDeiJSrGT7UJil6sfcd6DmkHCm6H9cgje29YLSHvq40wDNbOS5j/s1600/roflbot1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiThI1xz2XX48_Rhqwj-F32483jQg3_nCZjoyVbBJTvlZ-NQuhOrAzNlXW2bHUghM0lMkmCZfTIeUuv7kj3Nr68WkSjzyDeiJSrGT7UJil6sfcd6DmkHCm6H9cgje29YLSHvq40wDNbOS5j/s400/roflbot1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5685652142032377394" /></a><div style="text-align: justify;">Things were starting to get a wee bit unhealthy around here. I’m looking at you, <a href="http://myfarefoodie.blogspot.com/2011/11/fried-pickles.html" style="text-align: justify; ">fried pickles</a><span class="Apple-style-span" style="text-align: justify; ">. Anyway, Thomas and I spent the weekend in D.C., where we had a lovely brunch at </span><a href="http://beckdc.com/" style="text-align: justify; ">Brasserie Beck</a><span class="Apple-style-span" style="text-align: justify; ">. This is </span><i style="text-align: justify; ">the</i><span class="Apple-style-span" style="text-align: justify; "> place to find Belgium’s finest beer selection, as well as an amazing variety of steamed mussels. (Check out </span><a href="https://twitter.com/#!/MyFareFoodie/media/slideshow?url=http%3A%2F%2Ftwitpic.com%2F7nro1e" style="text-align: justify; ">this pic</a><span class="Apple-style-span" style="text-align: justify; "> that I tweeted of the creepy Belgian monk who made my beer.) I feasted on Thai curry mussels, which were spiked with loads of garlic, crushed red pepper, and crunchy peanuts. These mussels were strong, pun intended. They weren’t messing around. Sweet but spicy, and hearty yet light, they were so tasty that I decided to recreate them at home for a healthy dinner. Enjoy Thai red curry mussels on their own or add some crusty bread or crisp fries (and a Belgian brew) for some extra heft. Let’s just hope the creepy monk stays in his monastery and does what he does best.</span></div><div style="text-align: justify;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijmo2ORwm6iOBMrfF1Z7mSxMzgQ0wSJsnr5bokr2obfpRkNuC1b_pIiYHXa0YgyX-jxqpjs9TSSkosZoan9Yjhafwc_hQZ6Q-3CTQrwvLL6Xb7CmFKrmx0IgnBgO_TzDQhgShriAwdyS_o/s1600/IMG_4537.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 322px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijmo2ORwm6iOBMrfF1Z7mSxMzgQ0wSJsnr5bokr2obfpRkNuC1b_pIiYHXa0YgyX-jxqpjs9TSSkosZoan9Yjhafwc_hQZ6Q-3CTQrwvLL6Xb7CmFKrmx0IgnBgO_TzDQhgShriAwdyS_o/s400/IMG_4537.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5683480423539393330" /></a><b><span class="Apple-style-span">Thai Red Curry Mussels with Crushed Peanuts</span></b><br /><div style="text-align: justify;"><i>Besides the curry, the peanuts truly make this recipe, so don’t skimp on them!</i></div><br />Serves 2<br /><br />Ingredients<br /><br /><div style="text-align: justify;">2 pounds mussels, cleaned and debearded. Discard any that are broken or won’t shut. </div>Olive oil<br />1 large shallot, minced<br />1-1 ½ tablespoons garlic, minced<br />2 tablespoons Thai red curry paste (I used <a href="http://www.thaikitchen.com/Products/Sauces-and-Pastes/Red-Curry-Paste.aspx">Thai Kitchen brand</a>)<br />½ cup chicken stock<br />1 cup unsweetened lite coconut milk<br />2 teaspoons soy sauce<br />1-2 teaspoons crushed red pepper<br />3 tablespoons crushed peanuts<br />Squeeze fresh lime juice<br />Salt (if using unsalted peanuts or low-sodium stock/soy sauce)<br />Cilantro<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtiR_nZ9wKRFGdQTSJO9HzjJi1hh0XnYM5RnZH1_QeYPCzksd9nebqFcnSJRXTDo9tkroEPcXsDB6D2xTtn9iYGa4FRj3YxSCGzpky6QGQeWbmmLQnOAjWNopK7wvtaCv6osPlbeAQCQD6/s1600/IMG_4549.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 333px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtiR_nZ9wKRFGdQTSJO9HzjJi1hh0XnYM5RnZH1_QeYPCzksd9nebqFcnSJRXTDo9tkroEPcXsDB6D2xTtn9iYGa4FRj3YxSCGzpky6QGQeWbmmLQnOAjWNopK7wvtaCv6osPlbeAQCQD6/s400/IMG_4549.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5683480412676267330" /></a>Method<br /><br /><div style="text-align: justify;">In a shallow pot with a lid, sauté the shallot in oil until translucent, and then add the garlic and curry paste. Cook for a few seconds and add the stock. Whisk the curry paste until dissolved. Add coconut milk, soy sauce, crushed red pepper, peanuts, and lime juice. Season with salt accordingly; you may not need any if using salted peanuts and regular stock/soy sauce. Bring to a simmer, dump in the mussels, and cover. Cook for a few minutes until the mussels open. Toss them around in the sauce and sprinkle with cilantro. Serve with bread or fries and enjoy!</div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjitaZb5Dzus-zsh1wUlkgzHZjq5oTnT9a5Shczd7Zq5HsZD6UNzWuenf-ZsegQqmaXAabnoatT4zWW8qQOwfjPEMC7D5OxqLrdQVD9ITgH8WKcDn0cHSEoOxnpj9VnhOyd-eSyPT7RFZiO/s1600/IMG_4544.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><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/AVvXsEjitaZb5Dzus-zsh1wUlkgzHZjq5oTnT9a5Shczd7Zq5HsZD6UNzWuenf-ZsegQqmaXAabnoatT4zWW8qQOwfjPEMC7D5OxqLrdQVD9ITgH8WKcDn0cHSEoOxnpj9VnhOyd-eSyPT7RFZiO/s400/IMG_4544.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5683480409094703474" /></a>Chrissy @ My Fare Foodiehttp://www.blogger.com/profile/11919497290892975474noreply@blogger.com5tag:blogger.com,1999:blog-5162282770108580834.post-60135939048899207092011-12-05T09:31:00.005-07:002011-12-06T17:01:33.287-07:00Panettone Soda Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivPGOFCOuuVJ3A7qmTyU088HKT6AflhdbPpHHCUKI5zobwuoYoCy5aNr6p6R3l3kqakoZ8Yeb1VYkQYBKFo6Z4hVnh-VXkzhwCk5MC_KRsS9oJKP4zTzxjQ-e_U17XySUuhm2bdsRhHS9N/s1600/IMG_4467.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 315px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivPGOFCOuuVJ3A7qmTyU088HKT6AflhdbPpHHCUKI5zobwuoYoCy5aNr6p6R3l3kqakoZ8Yeb1VYkQYBKFo6Z4hVnh-VXkzhwCk5MC_KRsS9oJKP4zTzxjQ-e_U17XySUuhm2bdsRhHS9N/s400/IMG_4467.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5680925742738402114" /></a><br />Which of the following makes Panettone really uncool?<br /><br />a) After a very long journey from Italy, it’s usually pretty stale by the time it finds a spot on the seasonal shelf at the market.<br /><br /><div>b) It is sold in a huge box, weighs a ton, and can’t fit in my cute little reusable grocery bags.<br /><div style="text-align: justify;"><br /></div><div style="text-align: justify;">c) If you attempt to make it from scratch, the proofing, rising, kneading, and waiting are enough of a bother to make you want to stick your head in the oven.</div><div><br /></div>d) All of the above.<br /><br /><div style="text-align: justify;">If you chose d) All of the above, then you know your stuff! In an attempt to duplicate the flavors of Panettone while sidestepping all of its inconveniences, I decided to make a soda bread version. Yeast and excessive kneading are not required to bake this easy quick bread. In fact, baking soda and buttermilk are the key elements that provide the bread’s leavening. With very few basic ingredients and some extra goodies like orange zest, raisins, and currants thrown in, this quick and easy Panettone soda bread tastes like the real thing. Plus, the only reason you'll want to stick your head in the oven is to smell the overwhelmingly delicious, home-baked goodness within. </div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi98zTIJ1s5z9YJkKMSZf-6p1eLLDF749Z79uzyhXVDjvktACaMbRt37nHKX3a6M7H8R_UQzaTL7Yrpy_YmwCkq9kSqVzhcPi3KbaLwfW8AE-DpkfujrqiTmiAd-od0-NxDI1MHFjrcGJrn/s1600/IMG_4473.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 296px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi98zTIJ1s5z9YJkKMSZf-6p1eLLDF749Z79uzyhXVDjvktACaMbRt37nHKX3a6M7H8R_UQzaTL7Yrpy_YmwCkq9kSqVzhcPi3KbaLwfW8AE-DpkfujrqiTmiAd-od0-NxDI1MHFjrcGJrn/s400/IMG_4473.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5680925731176297042" /></a><br /><b>Panettone Soda Bread<br /></b><i><span class="Apple-style-span">Makes 1 loaf</span></i><br /><br />Ingredients<br /><br />4 cups all-purpose flour<br />½ cup sugar<br /><div style="text-align: justify;">1 teaspoon baking soda</div>1 ½ teaspoons salt<br />½ stick unsalted butter, melted<br />1 ¾ cups buttermilk<br />1 egg<br />1 ½ teaspoons grated orange zest</div><div>½ teaspoon lemon zest</div><div>½ cup dried currants<br />½ cup golden raisins</div><div>You can also add crystallized ginger, chocolate chips, or dried cranberries<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhA9OBkuyLuW0hksaFzZFueAJD3w9fDxIbDeAKVz1tWVwB2i71hgajOAW78SzEvjhLDBUGV3Xp_LBGTx4g8T_WZRgc3nKqUHywDBWpIP01cqShn_KWMxqbL0DxS2QsXz0HAl2VeW1crCcN/s1600/IMG_4477.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><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/AVvXsEjhA9OBkuyLuW0hksaFzZFueAJD3w9fDxIbDeAKVz1tWVwB2i71hgajOAW78SzEvjhLDBUGV3Xp_LBGTx4g8T_WZRgc3nKqUHywDBWpIP01cqShn_KWMxqbL0DxS2QsXz0HAl2VeW1crCcN/s400/IMG_4477.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5680925724689145554" /></a><br />Method<br /><br /><div style="text-align: justify;">Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Combine flour, sugar, baking soda, and salt in a bowl. Melt butter in a separate bowl and whisk in buttermilk and egg. Add wet ingredients to dry and mix until well combined. Stir in the zest, currants, and raisins. Use your hands to get them incorporated. </div><br /><div style="text-align: justify;">Place dough on a floured surface. Gentle form into a ball and then transfer to parchment-lined baking sheet. Using a knife, lightly cut an “X” across the top of the dough. Bake for 50-60 minutes until golden brown. To test doneness, tap with your finger and listen for a hollow sound. Serve warm with butter or jam and enjoy!</div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU2vZUIVS9ZlDU-g5u9H9gkDKtSvoMcEHmY87LKRNEOaipZbC5Sd-_I1e-XLej5Z_I6sKhUm9UgJsNJMQeYboe6NLOCyNFzU1L69hO8XBXXc-rIIa103rbgzecDL8y5KxRbQYeitioj5PW/s1600/IMG_4487.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><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/AVvXsEhU2vZUIVS9ZlDU-g5u9H9gkDKtSvoMcEHmY87LKRNEOaipZbC5Sd-_I1e-XLej5Z_I6sKhUm9UgJsNJMQeYboe6NLOCyNFzU1L69hO8XBXXc-rIIa103rbgzecDL8y5KxRbQYeitioj5PW/s400/IMG_4487.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5680925722104368002" /></a>P.S. This Panettone Soda Bread makes fabulous French toast too! </div>Chrissy @ My Fare Foodiehttp://www.blogger.com/profile/11919497290892975474noreply@blogger.com8tag:blogger.com,1999:blog-5162282770108580834.post-10755329474232953102011-11-30T11:36:00.006-07:002011-11-30T21:33:14.263-07:00Fried Pickles<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibMERi7m3yrlHbIoo63vWB3TM0kKr1pcZjPwRavHvadq1HXccXsz66VIbVMudCjtsRqzZymciGTtQqwl_0WehrJRtC6O2qSJhnk5ixoiJKoatg-gqY4huO_Dx-jrBNje7gIq5RTdLATj-g/s1600/IMG_4429.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><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/AVvXsEibMERi7m3yrlHbIoo63vWB3TM0kKr1pcZjPwRavHvadq1HXccXsz66VIbVMudCjtsRqzZymciGTtQqwl_0WehrJRtC6O2qSJhnk5ixoiJKoatg-gqY4huO_Dx-jrBNje7gIq5RTdLATj-g/s400/IMG_4429.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5680860070009105154" /></a><div style="text-align: justify;">Thomas and I recently had a housewarming/birthday party for our friend, Lanny. Lanny is a guy who has all types of tricks up his sleeve – mainly hilarious stories and witty one-liners. A few months ago, he introduced us to his best contribution yet called the <a href="http://cocktails.about.com/od/whiskeyrecipes/a/pickleback_cocktail.htm">Pickle Back</a>, which is a sequence of taking a shot of whiskey followed by a shot of pickle juice. It sounds absolutely disgusting, I know, but it’s honestly amazing how well whiskey and pickle brine complement each other. I knew that the Pickle Backs would be flowing at our party (one friend even brought her own homemade pickle brine), so I decided to go with the theme and make fried pickles, also known as frickles. Now, I don’t want to brag, but I’m pretty sure that I heard some partygoers utter the word “legendary” in reference to my fried pickles. Just sayin’. Lanny himself, a good ole Southern boy, sang their praises. With the abundance of Pickle Backs and fried pickles, we had one hell of a pickle party! Did that sound dirty? Whatever, it was awesome! Have you ever had fried pickles? Slices or spears?</div><div style="text-align: justify;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiApnziRtYuWd2l0BCdOFCVMqTWNZq8SLqGZUtdl4jAQDLoqNKBwRMYrLgl_j9_xVn2U7dV-pCSA3qQe3OD47HEZGlish7E5VHQsn1x9NW0zfvEKBmeqyh6OUxGMR3q3MK4ArCzlG_j7TON/s1600/IMG_4438.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 318px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiApnziRtYuWd2l0BCdOFCVMqTWNZq8SLqGZUtdl4jAQDLoqNKBwRMYrLgl_j9_xVn2U7dV-pCSA3qQe3OD47HEZGlish7E5VHQsn1x9NW0zfvEKBmeqyh6OUxGMR3q3MK4ArCzlG_j7TON/s400/IMG_4438.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5680860059221592578" /></a><br /><span style="font-weight:bold;">Fried Pickles<br /></span><i><span class="Apple-style-span"><br /></span></i><div style="text-align: justify;"><i><span class="Apple-style-span">I’ve had fried pickles in the form of slices and spears. I chose slices over spears because as my other Southern friend, Joey, adamantly says, “They’re like perfect little scoops for Ranch dressing.” So, that’s that.</span></i><br /><br />Ingredients<br /><br />1 egg<br />1 cup buttermilk<br />1 ½ teaspoons Worcestershire sauce<br />1 teaspoon salt<br />1-1 ½ teaspoons cayenne pepper<br />1 teaspoon paprika<br />1 cup all-purpose flour, plus 1 cup for dredging<br />1 jar dill pickle chips<br />Vegetable oil for frying<br /></div><div style="text-align: justify;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZCZYoufzvwrVJNMd7fh3w9xD5HlLpGx_Zn4guweuYBIlCjMAbV_1lELMnU-n5_fZCrtFEqX3xzpWdqBPPpUXALyw2w4TEGpp4Ar7IZdMBcQGSN6Mo0fuZzqzACRPl-HQEtWeeETwx7ZP6/s1600/IMG_4449.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><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/AVvXsEhZCZYoufzvwrVJNMd7fh3w9xD5HlLpGx_Zn4guweuYBIlCjMAbV_1lELMnU-n5_fZCrtFEqX3xzpWdqBPPpUXALyw2w4TEGpp4Ar7IZdMBcQGSN6Mo0fuZzqzACRPl-HQEtWeeETwx7ZP6/s400/IMG_4449.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5680860049317158722" /></a><br />Method<br /><br /><div style="text-align: justify;">Drain pickle chips on a paper towel (save the pickle juice or Pickle Backs!). In a bowl, combine the egg, buttermilk, Worcestershire sauce, spices, and 1 cup of flour. Stir until well combined. Pour another cup of flour in a separate bowl. Add the pickle chips to the wet batter mixture and coat them evenly. </div><br /><div style="text-align: justify;">In a heavy pot suitable for frying, pour enough vegetable oil to fill the pot a few inches. Heat oil to 375 degrees. In batches, take some pickle chips from the batter, dip them in the flour, and then add them to the hot oil. Fry for a few minutes until golden brown. When done, drain them on a paper towel-lined plate. Repeat process for remaining pickles. Serve hot with Ranch dressing and enjoy! </div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxZ2oww6W3CGlA1U8hed0AdE-98Zs2zGOhHiEG9SNNFm_wrH_XOgM7wUPIzVgG4ft6Prhf3PM5YfO5p96iEEf0ekcB0Vb3zaNFYxJPsqXvTYoxaaecrd2P9a9com38DJZHmbckC4RnA-Pb/s1600/IMG_4458.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><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/AVvXsEjxZ2oww6W3CGlA1U8hed0AdE-98Zs2zGOhHiEG9SNNFm_wrH_XOgM7wUPIzVgG4ft6Prhf3PM5YfO5p96iEEf0ekcB0Vb3zaNFYxJPsqXvTYoxaaecrd2P9a9com38DJZHmbckC4RnA-Pb/s400/IMG_4458.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5680860043518952690" /></a><br /></div>Chrissy @ My Fare Foodiehttp://www.blogger.com/profile/11919497290892975474noreply@blogger.com6tag:blogger.com,1999:blog-5162282770108580834.post-83916738402805005482011-11-28T10:35:00.006-07:002011-11-28T10:48:11.983-07:00And the winner is...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ssmLUEw9DlhlccjXX-jyj8znE9Tna_LM7-z2q4HLPukZYJwnOwEVEWOWtTwUBM9xVrzT60NSu-bE1MHSvwOLLquFbn_dwALnC9hu0oVuUgzT7ZNv4gjINVyPMQxEnC8CAN-t0oIYIsg-/s1600/IMG_4398.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><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/AVvXsEh1ssmLUEw9DlhlccjXX-jyj8znE9Tna_LM7-z2q4HLPukZYJwnOwEVEWOWtTwUBM9xVrzT60NSu-bE1MHSvwOLLquFbn_dwALnC9hu0oVuUgzT7ZNv4gjINVyPMQxEnC8CAN-t0oIYIsg-/s400/IMG_4398.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5680101974276366386" /></a><div style="text-align: justify;">I sincerely want to thank everyone who entered my very first giveaway… and even those who did not, including my dear sister, who in her own words, "freaking hate[s] Whole Foods." For shame! I also want to assure all participants that this giveaway was indeed very official. See my tiny torn pieces of paper? State issued. Not really. Notice my crystal bowl? It’s fancy. Anyway, without further ado, I am proud to announce the winner. Drum roll please… </div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidLRO8vBZK9ZEhEo_a6oL2V4uOkwSz3XerPfu2j30dyG_1_GNrEqnUyVAdi1xuMhVLkjDjw91fLY2j-NgfRxcgazEp4RhN6kfZM_w9FqoRVehBveid3HFYG0akpFfbBLyGsN4clp1W6ejc/s1600/IMG_4406.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><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/AVvXsEidLRO8vBZK9ZEhEo_a6oL2V4uOkwSz3XerPfu2j30dyG_1_GNrEqnUyVAdi1xuMhVLkjDjw91fLY2j-NgfRxcgazEp4RhN6kfZM_w9FqoRVehBveid3HFYG0akpFfbBLyGsN4clp1W6ejc/s400/IMG_4406.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5680101967949223090" /></a><div style="text-align: justify;">Congratulations, The Pilot’s Daughter! I hope that you enjoy your gift card to the always fabulous Whole Foods Market (no matter what my sister says)! </div>Chrissy @ My Fare Foodiehttp://www.blogger.com/profile/11919497290892975474noreply@blogger.com1tag:blogger.com,1999:blog-5162282770108580834.post-41443957094495796342011-11-27T20:31:00.002-07:002011-11-28T08:48:10.674-07:00Maple Peanut Butter & Bacon Sandwich<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyZFsnIXq7VkHf05VQKqTqopIRQ_Fgdt5nNgJJTLfFVhMkY50c4M8L9F_-78Gi7wb7tiYsJdxRb497hwDBqnx0xDBqHPNI5ONCl6sRMJlb6gOl68gnfJRBiS4St8RnkWY4hU2C94-V8Uys/s1600/IMG_4381.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><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/AVvXsEgyZFsnIXq7VkHf05VQKqTqopIRQ_Fgdt5nNgJJTLfFVhMkY50c4M8L9F_-78Gi7wb7tiYsJdxRb497hwDBqnx0xDBqHPNI5ONCl6sRMJlb6gOl68gnfJRBiS4St8RnkWY4hU2C94-V8Uys/s400/IMG_4381.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5679882754295964114" /></a><p class="MsoNormal" style="text-align: justify;"><span><span class="Apple-style-span">Are you burnt out after hours and hours of cooking Thanksgiving dinner? Does the thought of eating yet another plate of turkey and stuffing leftovers make you feel ill? Then this recipe is for you! While I was home for the holidays, I came across a cookbook that I used to read as a kid. One recipe in particular for a peanut butter and bacon sandwich always intrigued me. It boggled my 7-year-old brain, which was accustomed to a sugary jelly accompanying peanut butter. Since I enjoyed this strange sandwich so much as a kid, I decided to whip it up again, this time adding my beloved maple syrup. With the perfect salty-sweet ratio, this maple peanut butter and bacon sandwich is a simple meal that surely will not leave you with any leftovers. </span><span class="Apple-style-span" style="font-size: 10pt; "><o:p></o:p></span></span></p><b>Maple Peanut Butter & Bacon Sandwich</b><div>(Sounds gross, I know, but just trust me on this one. For real.)<br /><br /><i>Ingredients</i><br /><br />2 slices bread<br />2 slices bacon<br />2 tablespoons peanut butter<br />Drizzle pure maple syrup<br /><br /><i>Method</i><br /><br /><div style="text-align: justify;">Cook bacon according to the package’s directions. Toast the bread and then slather with peanut butter. Add the bacon, drizzle with maple syrup, and enjoy!</div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5MG2r4UbQ5BK1xzKUgA5S0UZsDB0wIaD4Ix_akjTLN6q7xiyTHxaaIgnG4XbnX-nwRXX3VtbqPqTwtWivtf8E0ORotkXXYo3R5sOlyhaZYX3qtod-3QRpOafqX0i8yq1ghNcQ7BxJMp5e/s1600/IMG_4390.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><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/AVvXsEj5MG2r4UbQ5BK1xzKUgA5S0UZsDB0wIaD4Ix_akjTLN6q7xiyTHxaaIgnG4XbnX-nwRXX3VtbqPqTwtWivtf8E0ORotkXXYo3R5sOlyhaZYX3qtod-3QRpOafqX0i8yq1ghNcQ7BxJMp5e/s400/IMG_4390.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5679882750660846418" /></a></div>Chrissy @ My Fare Foodiehttp://www.blogger.com/profile/11919497290892975474noreply@blogger.com4