tag:blogger.com,1999:blog-33954464568173441202024-03-12T19:48:31.902-05:00Chef ImpersonatorI'm the Food Columnist at Fort Worth, Texas Magazine and a PR consultant with a passion for all things food.
Photos. Cooking. Eating. Traveling.
Join me~ChefImpersonatorhttp://www.blogger.com/profile/05997592609133144827noreply@blogger.comBlogger95125tag:blogger.com,1999:blog-3395446456817344120.post-59533981415873873692014-08-08T07:53:00.002-05:002014-08-25T10:50:43.827-05:00Elegant Summer Grilling<div class="separator" style="clear: both; text-align: center;">
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In the August issue of <a href="http://www.fwtx.com/articles/elegant-summer-grilling-cornish-game-hens">Fort Worth Texas Magazine</a> my column moves us toward the end of summer with a lovely outdoor meal that brings a touch of elegance to your outdoor table, Grilled Cornish Game Hens, marinated and cooked on a cedar plank, with <a href="http://www.fwtx.com/videos/crispy-smashed-potatoes">Crispy Smashed Potatoes</a> cooked in the oven at high heat until golden and crispy, and good 'ole corn-on-the-cob, cooked in the husks on the grill and then slathered with my brother Gregg's famous lime butter. </div>
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This is a meal you're going to love. I served it all family style on one big lovely platter with a bottle of sparkling Rose. The perfect elegant summer meal.<br />
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Watch how simple and easy it is to make my Crispy Smashed Potatoes</span></h2>
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<a href="http://www.fwtx.com/videos/crispy-smashed-potatoes"><img border="0" src="http://2.bp.blogspot.com/-fwjKF1q3eW4/U_tWWzwrSsI/AAAAAAAABtc/-zqfPhsHCjI/s1600/FarrarVideo.jpg" height="180" width="320" /></a></div>
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<span style="font-size: large;"><i>Here's the full version of the August column. These Cornish hens are amazing, and so easy. If you don't want to cook them on a cedar plank on the grill, just cook them in the oven. </i></span></div>
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<span style="font-size: large;"><i><span style="text-align: center;">And as always, many thanks to </span><a href="http://www.centralmarket.com/in-store.aspx?store=fort_worth" style="text-align: center;">Central Market Fort Worth</a><span style="text-align: center;"> for providing the groceries for my column and videos. </span></i></span></div>
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ChefImpersonatorhttp://www.blogger.com/profile/05997592609133144827noreply@blogger.com0tag:blogger.com,1999:blog-3395446456817344120.post-38455844259358630842014-07-07T12:33:00.002-05:002014-08-25T10:47:21.690-05:00A Trip to the Farmer's MarketMy July Chef Impersonator column in <a href="http://www.fwtexas.com/">Fort Worth Texas Magazine</a> is titled,<b> A Trip to the Farmer's Market</b>. All the ingredients used in this month's recipes were purchased at the <a href="http://www.localharvest.org/cowtown-farmers-market-M16695">Cowtown Farmer's Market</a> in Fort Worth, Texas.<br />
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<b><span style="font-size: large;">Supporting Farmers. Supporting Freshness. Buying Local. </span></b></h2>
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<b><span style="font-size: large;">Let's all give that a try.</span></b></h2>
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~Watch me make the Crispy Smashed Potatoes from this issue~</div>
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<a href="http://www.fwtx.com/videos/crispy-smashed-potatoes"><img border="0" src="http://4.bp.blogspot.com/-8ctVQ43vD6k/U86ZdExbnKI/AAAAAAAABqI/JnI_Gu7i7yU/s1600/FarrarVideo.jpg" height="180" width="320" /></a></div>
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The final plate</div>
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The yellow squash and Red Candy Apple onions</div>
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The kale and spinach salad</div>
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<br />ChefImpersonatorhttp://www.blogger.com/profile/05997592609133144827noreply@blogger.com0tag:blogger.com,1999:blog-3395446456817344120.post-4342221803620179622014-06-10T15:51:00.000-05:002014-06-10T15:51:13.915-05:00Chef Impersonator Is Now in Print<div class="separator" style="clear: both; text-align: left;">
This is the happiest blog post of my life. So far.</div>
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My dream of actually doing something with my passion for food and cooking has finally come true. In June of this year I became the new Food Columnist for <a href="http://fwtx.com/articles/mediterranean-flavors">Fort Worth Texas Magazine</a>, the city's glossy monthly magazine. </div>
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It's an absolute dream come true for me. And here's a bit about how it happened. I'm sharing this to encourage all of you to do what you love, and love what you do. And take steps every single day to move toward that dream. It works! Really~</div>
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If you're interested in the whole story, just scroll down to the bottom of this post. I hope it provides some inspiration to others who've been thinking and praying and dreaming of doing something special in the world of food.</div>
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Here's my very first food column - Mediterranean Flavors.</div>
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So here's the story:</div>
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I started Chef Impersonator way back in 2009 with the humble intention of trying something new. I loved to cook. I took photos of food everywhere I went (much to the dismay of my significant others). I wanted to share home recipes. So I started to blog. I posted pretty irregularly most of the time, but somehow I knew I wanted to try and do something with my deep and abiding love of food. </div>
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Then back in 2012, together with my sister Sandy, I sent an entry to a Bobby Flay show about Home Cooks, and low and behold, I never heard a word. You can see my entry here in this old post - <a href="http://chefimpersonator.blogspot.com/2012/08/dear-mr-bobby-flay.html">Dear Mr. Bobby Flay</a>. </div>
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Time passed and all the while I was posting food pics and recipes and restaurants and travel musings to Facebook and Twitter and my blog. In 2013, I decided to attend my first food blogger conference, <a href="http://www.blogher.com/conferences">BlogHerFood</a>, in Austin, TX. I had a BLAST. And I found myself attending all the workshops on food photography and I thought - This Is It! I've found my passion. I'm going to become a great food photographer. I'd always loved to take photos, and I always had a pretty good eye. So I came home, bought a professional Nikon D5300 camera and a macro lens, took some classes and starting shooting food (all the while posting my pics and recipes and rants about food). </div>
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Then in late 2013, I heard about a casting call being held for yet another Food Network home cook competition show. So I dropped everything and created my entry, <a href="http://chefimpersonator.blogspot.com/2013/10/moroccan-lamb-tagine.html">Moroccan Lamb Tagine</a>. My food was fabulous, but again, no call-back. </div>
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And here's where the miracle occurred. </div>
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A Facebook friend of mine who runs the local culinary school had posted a shot of a dish she made and I decided to call her to talk about taking some pictures for her. I told her all about my background and love of food, and she told me she was retiring as food columnist for the magazine and that they were filling the spot that week! So I dropped everything and called and emailed the editor and associate publisher, who I actually have known for some time. They scheduled me to come in and talk. I poured my soul into my preparation for that meeting, and guess what? I got it. </div>
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So the moral of the story is GO FOR IT. Take steps, no matter how small, to move toward your dream every day. Shed all that FEAR that keeps us from trying new things, and just do it!. Nancy</div>
ChefImpersonatorhttp://www.blogger.com/profile/05997592609133144827noreply@blogger.com3tag:blogger.com,1999:blog-3395446456817344120.post-51463542002544786392014-06-08T18:48:00.001-05:002014-06-08T18:52:42.616-05:00Fish Bisque<div>
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With a well-stocked freezer, you can have a fabulous fish bisque in no time at all. Bisque and lobster tails from <a href="http://www.omahasteaks.com/servlet/browse/sku/1454">Omaha Steaks</a><br />
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2 packages Lobster Bisque (pre-made from Omaha Steaks)</div>
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2 lobster tails, cooked (purchased from <a href="http://www.omahasteaks.com/servlet/OnlineShopping?Dsp=154&PCR=0&PID=&IID=633&ITMSUF=WZB&shoptype=SEARCH&shopsrc=TRMlobster+tails">Omaha Steaks</a>)</div>
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8 scallops (frozen, then defrosted</div>
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4 pieces Cod Fish, cut into 2" pieces (frozen, then defrosted)</div>
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Defrost soup and fish. Combine in a nonstick pot. Cook until fish is cooked, about 15 minutes. Spoon onto your prettiest bowls and serve. </div>
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Can it be that easy? YES!!!'</div>
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ChefImpersonatorhttp://www.blogger.com/profile/05997592609133144827noreply@blogger.com0tag:blogger.com,1999:blog-3395446456817344120.post-6675967760683610512014-06-08T13:26:00.000-05:002014-06-10T14:56:13.176-05:00Soft Shell Crab Benedict<div class="separator" style="clear: both; text-align: center;">
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It's hard to believe that we still have one fried soft shell crab left over and that nobody ate it yet....but we did. So for breakfast, I decided to make Soft Shell Crab Benedict, using the crab that had already been fried (from the prior post below), and bread that we had in the pantry. Didn't have any muffins, so I just improvised. In a pinch, I always use <a href="http://www.knorr.com/product/detail/245917/hollandaise?utm_source=google&utm_medium=cpc&utm_term=knorr%20hollandaise%20sauce&utm_campaign=Always+On-+Branded+Product&utm_content=sOpy5rg2T_dc|pcrid|36812216950|pkw|knorr%20hollandaise%20sauce|pmt|e">Knorr</a> brand sauces in the packets. They're almost as good as homemade and oh so much simpler. This recipe was quick and easy, and serves 2 people.<br />
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<b><u>Soft Shell Crab Benedict </u></b><br />
One fried soft shell crab (made from recipe in my prior post below), reheated<br />
2 pieces of 45 calorie wheat bread, toasted (or an English muffin, halved)<br />
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Reheat the already-fried soft shell crab in a small skillet on low heat, turning until hot<br />
Make Knorr Hollandaise according to package instructions.<br />
4 poached eggs <a href="http://www.pinterest.com/pin/267753140321254005/">How to poach an egg</a><br />
Toast the bread in the toaster.<br />
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To make 2 plates: Place one slice of toast onto each plate. Cut the heated soft shell crab in half and place 1/2 onto each piece of toast. Place two poached eggs onto the crab and top with 2 tablespoons of Hollandaise.<br />
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And VOILA! Simple. Easy. Delicious.<br />
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<br />ChefImpersonatorhttp://www.blogger.com/profile/05997592609133144827noreply@blogger.com0tag:blogger.com,1999:blog-3395446456817344120.post-51146904977401125252014-06-01T19:54:00.000-05:002014-06-02T15:49:18.244-05:00Soft Shell Crab BLT's<div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Thanks to the Wall St. Journal for the inspiration to buy the soft shell crabs. And thanks to #GailMonaghan for providing the wonderful story in the weekend journal that inspired tonight's dinner. Read it here. </span><font color="#000000"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="http://online.wsj.com/articles/stress-free-soft-shell-crab-recipes-1401477474">online.wsj.com/articles/stress-free-soft-shell-crab-recipes-1401477474</a> </span></font></div>
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I used the flour and cornmeal mixture from Gail's recipe in the Wall St. Journal to create my Soft Shell Crab BLT's.<br>
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6 soft shell crab</div>
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1 cup flour</div>
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1 cup yellow cornmeal</div>
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1/4 tsp. cayenne pepper</div>
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Salt and pepper</div>
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1 1/2 cups buttermilk</div>
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3 eggs </div>
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Mix dry ingredients in a bowl. Mix eggs and buttermilk in separate bowl. Dredge crabs one at a time in flour then buttermilk, then flour again. Fry in 1 inch of canola oil for 3-4 minutes per side. </div>
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Fried soft shell crab, mayo, applewood smoked bacon, butter lettuce and tomato. Yummy. </div>
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Fry for 3-4 minutes per side, until golden brown. </div>
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Sizzling deliciousness. </div>
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The Soft Shell Crab BLT.</div>
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These guys sure liked it. A lot. </div>
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ChefImpersonatorhttp://www.blogger.com/profile/05997592609133144827noreply@blogger.com0Fort Worth Fort Worth32.777138 -97.230203tag:blogger.com,1999:blog-3395446456817344120.post-42091497732332117922014-05-28T11:07:00.000-05:002014-05-28T13:37:54.562-05:00Homemade Hawaiian Sweet Rolls<div class="separator" style="clear: both; text-align: center;">
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I got this recipe from <a href="http://www.pinterest.com/pin/267753140321186540/">Pinterest</a>, where I spend a good bit of time searching for great recipes. First off, anyone who knows me knows I'm not a baker. Something about all that precise measuring makes my baked goods less than perfect. But I decided to give it a try, and with the right equipment, the right ingredients and MUCH attention to detail, I did it!<br />
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The recipe says these rolls are just like the King's Hawaiian Rolls you buy at the grocery store. And guess what? They were right!<br />
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So this is my first foray into baking homemade rolls. I borrowed my BFF Angela's professional mixer and they turned out amazing.<br />
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I loved it so much that I asked my hubby for a mixer for my birthday, and his response was, "No way. I don't want you making great bread. That would be very bad for us." (not really a direct quote, but you get he idea. He doesn't want to eat all those carbs.)<br />
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The pineapple juice and yeast will bubble.</div>
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You'll know it's mixed when the dough removes itself from the sides of the bowl.</div>
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The dough rises twice. Once now in the bowl until it's doubled in size, and again after you form the rolls.</div>
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Rolls will smooth out in the oven.</div>
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I was so proud! My very first homemade rolls.</div>
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Then of course, I had to put them on a pretty plate and eat 2 or 10 of them with a half pound of butter. haha</div>
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<a href="http://1.bp.blogspot.com/-yNbo_s4o7G0/U4YGV-y6lZI/AAAAAAAABMc/WbFVrapJd2A/s1600/Sweet+Hawaiian+Rolls-31.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-yNbo_s4o7G0/U4YGV-y6lZI/AAAAAAAABMc/WbFVrapJd2A/s1600/Sweet+Hawaiian+Rolls-31.jpg" height="426" width="640" /></a></div>
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Don't skimp on the butter. If you're gonna eat hot rolls, EAT HOT ROLLS.</div>
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<a href="http://4.bp.blogspot.com/-1lfzy4XEitM/U4YG4zg1E_I/AAAAAAAABMw/E3KaCc2RZmQ/s1600/Sweet+Hawaiian+Rolls-34.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-1lfzy4XEitM/U4YG4zg1E_I/AAAAAAAABMw/E3KaCc2RZmQ/s1600/Sweet+Hawaiian+Rolls-34.jpg" height="426" width="640" /></a></div>
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Buttery, sweet deliciousness.</div>
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Here's the recipe!</div>
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<div class="h-4 strong" id="zlrecipe-ingredients" style="background-color: white; border: 0px; box-sizing: border-box; color: #333333; font-family: 'Pontano Sans', Helvetica, Arial, sans-serif; font-size: 1.25em; font-weight: bold; letter-spacing: 0.5px; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline;">
Hawaiian Sweet Rolls</div>
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Ingredients</div>
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1 ½ c. pineapple juice</div>
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4 ½ tsp. active dry yeast</div>
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2/3 c. granulated sugar</div>
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1/2 c. butter, at room temperature, plus extra for brushing rolls</div>
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1 tsp. vanilla extract</div>
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2 large eggs</div>
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5-6 c. bread flour</div>
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1 tsp. salt</div>
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<div class="h-4 strong" id="zlrecipe-instructions" style="background-color: white; border: 0px; box-sizing: border-box; color: #333333; font-family: 'Pontano Sans', Helvetica, Arial, sans-serif; font-size: 1.25em; font-weight: bold; letter-spacing: 0.5px; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline;">
Directions</div>
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<span id="zlrecipe-ingredients-list" style="background-color: white; border: 0px; box-sizing: border-box; color: #333333; font-family: 'Pontano Sans', Helvetica, Arial, sans-serif; font-size: 15px; letter-spacing: 0.5px; line-height: 1.5em; margin: 0px; padding: 0px; vertical-align: baseline;"></span></div>
<ol class="instructions" id="zlrecipe-instructions-list" style="background-color: white; border: 0px; box-sizing: border-box; color: #333333; font-family: 'Pontano Sans', Helvetica, Arial, sans-serif; font-size: 15px; letter-spacing: 0.5px; line-height: 1.5em; list-style-image: initial; list-style-position: initial; margin: 0px 0.5em; padding: 0px 0px 0px 3em; vertical-align: baseline;">
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">In a small saucepan, heat pineapple juice over medium-low temperature until juice reaches about 105 F.</li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">In the bowl of a stand mixer fitted with a paddle attachment, stir together yeast and 2 tablespoons of sugar.</li>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Once the pineapple juice is at temperature, add to the bowl. Stir, and let the yeast mixture stand for 5-10 minutes, or until foamy.</li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Once the yeast is foamy, add the remaining sugar, butter, vanilla extract, and eggs; stir to combine.</li>
<li class="instruction" id="zlrecipe-instruction-4" itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Switch from the paddle attachment to the dough hook, and add 3 cups of flour and salt. Stir on low.</li>
<li class="instruction" id="zlrecipe-instruction-5" itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Continue adding flour 1/2 cup at a time until dough clears the sides of the bowl. The dough will feel slightly sticky. It takes 5 1/2 cups of flour for my rolls.</li>
<li class="instruction" id="zlrecipe-instruction-6" itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Once the dough comes together and clears the sides, continue to knead for about 1 minute.</li>
<li class="instruction" id="zlrecipe-instruction-7" itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Cover bowl with plastic wrap, and let it rise until dough has doubled in size, about 1 1/2 hours.</li>
<li class="instruction" id="zlrecipe-instruction-8" itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Shape dough into rolls. If you would like smaller, dinner-sized rolls, shape into 24 rolls. If you would like larger, bun-sized rolls, shape into 12-18 rolls depending on desired size.</li>
<li class="instruction" id="zlrecipe-instruction-9" itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Cover rolls with plastic wrap, and let rolls rise until doubled, about 1 1/2 hours.</li>
<li class="instruction" id="zlrecipe-instruction-10" itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Toward the end of the second rise, preheat oven to 350 F.</li>
<li class="instruction" id="zlrecipe-instruction-11" itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Bake rolls for about 20 minutes (for dinner-sized rolls), or until rolls are golden brown.</li>
<li class="instruction" id="zlrecipe-instruction-12" itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Immediately brush rolls with butter.</li>
<li class="instruction" id="zlrecipe-instruction-13" itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Serve warm or at room temperature.</li>
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<br />ChefImpersonatorhttp://www.blogger.com/profile/05997592609133144827noreply@blogger.com0tag:blogger.com,1999:blog-3395446456817344120.post-19390456910472111912014-04-29T18:10:00.001-05:002014-05-28T12:21:28.640-05:00Red Farm NYC<div class="separator" style="clear: both;">
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Pac Man Dumplings and Crispy Crab. Delicious. And so cute. </span></div>
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ChefImpersonatorhttp://www.blogger.com/profile/05997592609133144827noreply@blogger.com0tag:blogger.com,1999:blog-3395446456817344120.post-8333164964997472282014-02-27T21:03:00.001-06:002014-04-17T07:18:30.243-05:00Shrimp Diablo Enchiladas.Photo shoot today at Los Vaqueros Stockyards.<br />
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ChefImpersonatorhttp://www.blogger.com/profile/05997592609133144827noreply@blogger.com0Fort Worth Fort Worth32.777289 -97.230682tag:blogger.com,1999:blog-3395446456817344120.post-17094521465623246772014-02-27T15:25:00.000-06:002014-04-17T07:30:23.396-05:00My Food Photography<div>
I've finally found my one true love. Food Photography. Take a look. I'm just getting started, but I really do love it. Shooting with my Nikon D5300 with a Tamron 90 mm. marcro lens.<br />
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Ingredients for my <b>Meyer Lemon Soufle</b>:<br />
Sugar, lemon juice, egg yolks, lemon zest, and of course, the lovely Meyer lemons.<br />
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<b>Meyer Lemon</b>: A cross between a lemon and a tangerine.<br />
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I have the most beautiful light coming in through my kitchen windows. Almonds and dried cranberries.<br />
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Fig jam, apple and walnut flat bread. This was left over from dinner at Kona Grill in Fort Worth. Shot in my kitchen inside the black Styrofoam take-home box.<br />
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I got this lovely bowl at the BlogHer Food Conference in 2013.<br />
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This is a spice rack located inside a specialty grocery store in New Orleans.<br />
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The Pescado Vera Cruz at Los Vaqueros in the Fort Worth Stockyards. The fish was covered with onion and avocado so you can't really see it here. But I love the light and the depth here.<br />
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Shrimp Diable Enchilladas, also at Los Vaqueros in the Fort Worth Stockyards. Tangy red sauce with tender, delicious little shrimp inside.<br />
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<a href="http://2.bp.blogspot.com/-ArbJhxAVPzo/Uw-rIZBcBVI/AAAAAAAABA8/4FBGPn5rCl0/s1600/Shrimp+Diablo+Enchilladas.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ArbJhxAVPzo/Uw-rIZBcBVI/AAAAAAAABA8/4FBGPn5rCl0/s1600/Shrimp+Diablo+Enchilladas.jpg" height="300" width="400" /></a></div>
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ChefImpersonatorhttp://www.blogger.com/profile/05997592609133144827noreply@blogger.com0tag:blogger.com,1999:blog-3395446456817344120.post-38749129980397619882013-10-14T08:55:00.001-05:002014-02-28T06:33:44.946-06:00Moroccan Lamb TagineWe traveled from Spain to Morocco a couple of years ago and I fell in love with the rich flavors and exotic spices used in cooking traditional Moroccan food. I've tried a few different recipes and even made up my own, but this recipe for Moroccan Lamb Tagine from <a href="http://allrecipes.com/recipe/lamb-tagine/">allrecipes.com</a> is one of the best Tagines I've made. It has a lot of ingredients, but after making the Ras El Hanoud, the traditional Moroccan spice blend, and marinating the meat overnight, the rest goes fairly quickly. If you don't have time to marinate overnight, 30 minutes to an hour will do.<br />
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<a href="http://1.bp.blogspot.com/-A7Elmnp1pDU/Uw-lsuhxIFI/AAAAAAAAA_0/0G-CvBD5azk/s1600/Lamb+Tagine+LR+edit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-A7Elmnp1pDU/Uw-lsuhxIFI/AAAAAAAAA_0/0G-CvBD5azk/s1600/Lamb+Tagine+LR+edit.jpg" height="265" width="400" /></a></div>
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If you love cooking exotic fare, be sure to buy a traditional Tagine. The conical cover of the vessel allows the juices and flavors of the meat and vegetables to circulate and enhance the flavor of the dish. You'll be tempted to open the top to peek, but don't do it until at least halfway through the cooking time. I waited 1 1/2 hours before opening the top to check on it.<br />
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I've used store-bought Tagine Spice before, but take the time to make the spice blend yourself. The result is a complexity of flavors that only comes from making it from scratch.<br />
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<a href="http://1.bp.blogspot.com/-J3aUmshapG0/Uw-oKkDnMCI/AAAAAAAABAM/h9NSOb9h4Qw/s1600/Plated+Lamb+Tagine+LR+edit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-J3aUmshapG0/Uw-oKkDnMCI/AAAAAAAABAM/h9NSOb9h4Qw/s1600/Plated+Lamb+Tagine+LR+edit.jpg" height="285" width="400" /></a></div>
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I'm happy to report that of all the spices in the list, the only one that was not in my pantry was the Cardamom. Making this recipe also gave me the chance to clean out old jars of spices I've had for a bit too long. You should replace spices in your pantry after about 2 years.<br />
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To serve, bring the Tagine to the table. Your guests will love this exotic presentation, and your home will be filled with its fragrant aroma.<br />
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Enjoy!<br />
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<b><u><span style="font-family: "Batang","serif"; font-size: 18.0pt; line-height: 115%;">Moroccan
Lamb Tagine<o:p></o:p></span></u></b></div>
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<b><span style="font-family: "Batang","serif";">INGREDIENTS<o:p></o:p></span></b></div>
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<b><u><span style="font-family: "Batang","serif";">For the Ras El Hanoud (Moroccan Spice
Blend)<o:p></o:p></span></u></b></div>
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<span style="font-family: "Batang","serif";">2 Tbsp. Paprika<o:p></o:p></span></div>
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<span style="font-family: "Batang","serif";">¼ tsp. Tumeric<o:p></o:p></span></div>
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<span style="font-family: "Batang","serif";">½ tsp. Ground
Cumin<o:p></o:p></span></div>
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<span style="font-family: "Batang","serif";">¼ tsp. Cayenne<o:p></o:p></span></div>
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<span style="font-family: "Batang","serif";">1 tsp. Cinnamon<o:p></o:p></span></div>
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<span style="font-family: "Batang","serif";">¼ tsp. Ground
Cloves<o:p></o:p></span></div>
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<span style="font-family: "Batang","serif";">½ tsp. Ground
Cardamom<o:p></o:p></span></div>
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<span style="font-family: "Batang","serif";">1 tsp. Kosher
Salt<o:p></o:p></span></div>
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<span style="font-family: "Batang","serif";">½ tsp. Ground
Ginger<o:p></o:p></span></div>
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<span style="font-family: "Batang","serif";">Pinch of Saffron<o:p></o:p></span></div>
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<span style="font-family: "Batang","serif";">¾ tsp. Garlic
Powder<o:p></o:p></span></div>
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<span style="font-family: "Batang","serif";">¾ tsp. Ground
Coriander<o:p></o:p></span></div>
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<b><u><span style="font-family: "Batang","serif";">Other Ingredients<o:p></o:p></span></u></b></div>
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<span style="font-family: "Batang","serif";">3 Tbsp. olive
oil, divided<o:p></o:p></span></div>
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<span style="font-family: "Batang","serif";">2 pounds lamb
meat, cut into 1 ½ inch cubes – or 3 medium sized lamb shanks<o:p></o:p></span></div>
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<span style="font-family: "Batang","serif";">2 medium onions,
sliced<o:p></o:p></span></div>
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<span style="font-family: "Batang","serif";">5 carrots, peeled
and sliced into ½ inch pieces<o:p></o:p></span></div>
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<span style="font-family: "Batang","serif";">3 cloves garlic,
minced<o:p></o:p></span></div>
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<span style="font-family: "Batang","serif";">1 Tbsp. freshly
ground ginger<o:p></o:p></span></div>
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<span style="font-family: "Batang","serif";">1 lemon, zested<o:p></o:p></span></div>
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<span style="font-family: "Batang","serif";">1 (14.5 ounce)
can chicken broth<o:p></o:p></span></div>
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<span style="font-family: "Batang","serif";">1 Tbsp. tomato
paste<o:p></o:p></span></div>
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<span style="font-family: "Batang","serif";">1 Tbsp. honey<o:p></o:p></span></div>
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<span style="font-family: "Batang","serif";">1 Tbsp.
cornstarch (optional)<o:p></o:p></span></div>
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<span style="font-family: "Batang","serif";">1 Tbsp. water
(optional)<o:p></o:p></span></div>
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<span style="font-family: "Batang","serif";">10 dried apricots<o:p></o:p></span></div>
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<span style="font-family: "Batang","serif";">Pine nuts <o:p></o:p></span></div>
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<span style="font-family: "Batang","serif";">Parsley sprigs<o:p></o:p></span></div>
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<b><u><span style="font-family: "Batang","serif";">Directions<o:p></o:p></span></u></b></div>
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<!--[if !supportLists]--><span style="font-family: "Batang","serif"; mso-bidi-font-family: Batang;">1.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Batang","serif";">Place
lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a
large resealable bag, toss together the paprika, turmeric, cumin, cayenne,
cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder and coriander.
Mix well. Add the lamb to the bag, and toss to coat. Refrigerate at least 8
hours, preferably overnight.<o:p></o:p></span></div>
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<span style="font-family: "Batang","serif";"><br /></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Batang","serif"; mso-bidi-font-family: Batang;">2.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Batang","serif";">Heat
1 tablespoon of olive oil in a large, heavy bottom pot over medium heat. Add
1/3 of the lab, and brown well. Remove to a plate and repeat with remaining
lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the
fresh garlic and ginger, continue cooking for an additional 5 minutes. Return
the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste,
apricots and honey. Bring to a boil, then reduce heat to low, cover, and simmer
for 1 ½ - 2 hours, stirring occasionally, until the meat is fork tender.<o:p></o:p></span></div>
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<span style="font-family: "Batang","serif";"><br /></span></div>
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<!--[if !supportLists]--><span style="font-family: "Batang","serif"; mso-bidi-font-family: Batang;">3.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Batang","serif";">If
the consistency is too thin, you may thicken it with a mixture of cornstarch
and water during the last 5 minutes. <o:p></o:p></span></div>
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<span style="font-family: "Batang","serif";"><br /></span></div>
<br />
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Batang","serif"; mso-bidi-font-family: Batang;">4.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Batang","serif";">Garnish
with pine nuts and parsley and serve with couscous.<o:p></o:p></span></div>
<br />
<br />ChefImpersonatorhttp://www.blogger.com/profile/05997592609133144827noreply@blogger.com0tag:blogger.com,1999:blog-3395446456817344120.post-27988093087507011312013-07-21T20:23:00.001-05:002014-05-28T12:24:02.818-05:00Grilled Shrimp with Watermelon, Basil, Corn and Burrata from Chef Joseph Lenn at The Barn at Blackberry FarmI read the <a href="http://www.wsj.com/">Wall Street Journal</a> every weekend and there's always an amazing recipe just calling my name. Ed chose this one, and we decided I had to make it today. The perfect Sunday supper. <b>Grilled Shrimp with Watermelon, Basil, Corn and Burrata</b>.<br />
<br />
This recipe is from <a href="http://www.blackberryfarm.com/about/family/team/josephlenn">Chef Joseph Lenn</a> at <a href="http://www.blackberryfarm.com/">The Barn at Blackberry Farm in Walland, Tennessee.</a><br />
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I made some minor alterations just due to what I had on hand, so I'll share those here. This was amazingly easy and even more amazingly delicious. It actually made Ed do a dance in the kitchen. He won't let me post the video of him doing the "corn salsa dance." Trust me. It was priceless.<br />
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This recipe has delicious fresh ingredients - shrimp, olive oil, minced garlic, sliced basil, salt and pepper, kernels of fresh corn, white balsamic (which I didn't have so found the perfect substitute), watermelon, and burrata (which Whole Food was out of, so I substituted small fresh balls of mozzarella.<br />
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<a href="http://4.bp.blogspot.com/-SoMrlQ3gzRY/UeyBCz8_wxI/AAAAAAAAA7g/GF1UblllARY/s1600/Shrimp+with+buratta%252C+corn+and+watermelon+2013-07-21+013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-SoMrlQ3gzRY/UeyBCz8_wxI/AAAAAAAAA7g/GF1UblllARY/s640/Shrimp+with+buratta%252C+corn+and+watermelon+2013-07-21+013.JPG" height="300" width="400" /></a></div>
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The mound of mozzarella look like little clouds. They were a perfect substitution for burrata cheese.<br />
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When you cut the watermelon, cut it into very small pieces. Small as the corn kernels.<br />
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The combination of corn, watermelon and basil is amazing. This would be a great accompaniment to chicken, fish or any number of summer dishes.<br />
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I didn't have white balsamic, so I <a href="http://www.google.com/">Googled</a> what the substitute might be, and it said that white wine vinegar with a touch of sugar is a good sub, so I used it. It was perfect.<br />
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Plate prep was pretty fun. The light was just perfect. These are my favorite "fish plates" that we got at the <a href="http://www.kostaboda.com/">Kosta Boda factory</a> in Kosta, Sweden when we visited my brother Gregg there a few years back. This is just the mozzarella drizzled with olive oil and a little pinch of salt.<br />
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And this is the final dish. Fresh. Light. Flavorful. Healthy. Recipe is right below. You must try this one.<br />
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<br />
<b><u>Grilled Shrimp with Watermelon, Basil, Corn and Burrata</u></b><br />
1 lb. large shrimp, peeled and deveined<br />
3 1/2 tablespoons olive oil, plus extra for drizzling<br />
2 teaspoons minced garlic<br />
4 tablespoons finely slice basil (I did a chiffonade of basil by rolling up the basil leaves and then cutting the roll with scissors)<br />
salt and freshly ground black pepper<br />
Kernels from 4 ears of fresh corn on the cob<br />
1 1/2 tablespoons white balsamic (substitute is white wine vinegar with a touch of sugar)<br />
3 cups cubed watermelon (very small cubes - see the pic)<br />
2 balls burrata, halved, at room temperature<br />
<br />
In a small bowl, toss shrimp with 2 tbsp. olive oil, garlic and 1 tbsp. basil. Season with salt and pepper and set aside.<br />
<br />
In a medium bowl, toss corn with vinegar and remaining basil and oil. Add watermelon and season with salt.<br />
<br />
Recipe calls for grilling the shrimp, but I put them into the wok. Just easier....<br />
<br />
Divide burrata, shrimp and corn-watermelon salad among 2 plates. Season burrata with salt and drizzle with olive oil and serve.<br />
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This is one we'll serve to company. Enjoy! And thanks Chef Lenn and thanks Wall Street Journal!ChefImpersonatorhttp://www.blogger.com/profile/05997592609133144827noreply@blogger.com0tag:blogger.com,1999:blog-3395446456817344120.post-33698259773865690452013-07-09T20:24:00.003-05:002014-05-28T12:25:02.296-05:00Dinner tonight: Harissa-marinated chicken stuffed with herbed goat cheeseGot home at 5:45 which is late for me. [spoiled] I had taken out 3 beautiful boneless, skinless chicken breasts with no plan of what to do with them. So in my typical fashion, I scavenged through the fridge to see what I could create, and I found the Harissa, a traditional Moroccan red pepper sauce, some goat cheese needing to be used up, and some fresh parsley left over from the weekend.<br />
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And VOILA~ Harissa-marinated chicken stuffed with herbed goat cheese. So easy....keep reading.<br />
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RECIPE<br />
3 boneless, skinless chicken breasts<br />
1 TBSP olive oil<br />
3 TBSP Harissa (I use Mina brand spicy Harissa from World Market)<br />
<br />
Marinate the chicken in the olive oil and Harissa in a large ziploc bag. Just throw it all in there, rub it all around, and set it out for as long as you can. Tonight, it only set for 20 minutes. We were hungry~<br />
<br />
Goat Cheese Stuffing<br />
6 ounces good goat cheese<br />
2 TBSP chopped parsley<br />
1/4 tsp salt<br />
3 turns of a pepper mill of black pepper (how's that for exact measurement : )<br />
[you don't need much salt or pepper in the cheese blend because the Harissa is so spicy and flavorful.]<br />
Mix this all together in a bowl. I warmed it a few seconds in the microwave just so the cheese was easier to stir.<br />
<br />
Remove the chicken from the marinade.<br />
Place foil on your baking sheet [another lazy move - don't want to have to wash the pan. could have used the lovely round baking stone, but that thing's a bitch to clean]<br />
Slice the chicken breasts parallel to the pan at the thickest part but don't go all the way through. The slit should be deep enough so that the cheese won't spill out in the oven.<br />
Spoon in (or stuff in with your hands if you're Italian) but don't put so much that it's spilling out before you put it in the oven.<br />
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Cook at 400 degrees for about 35 minutes. Time is totally dependent on how big your chicken breasts are. So keep an eye on it.<br />
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The spicy hotness of the Harissa is offset so nicely by the tangy coolness of the goat cheese. This was easy and delicious. I'd serve this with a nice Basmati Rice or couscous. Tonight we had mixed vegies, but only because we're trying to be good.ChefImpersonatorhttp://www.blogger.com/profile/05997592609133144827noreply@blogger.com0tag:blogger.com,1999:blog-3395446456817344120.post-57739353568971270902013-07-02T12:32:00.001-05:002014-02-27T16:05:19.977-06:00Lark on the Park - Dallas<div class="separator" style="clear: both;">
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My husband Ed gets all the credit for the places we go to eat. And all the cities we travel to. And all the places we stay. I only get credit for loving each one more than the last and trying to share it all with the world.</div>
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<br />
So Ed was away last weekend in Dallas, PA visiting his family, (yes, there is a Dallas, PA) and he booked a reservation for us while he was away at the hottest little spot in Big D, <a href="http://www.larkonthepark.com/">Lark on the Park</a>. It's another restaurant from Shannon Wynn, who also owns <a href="http://www.meddlesomemoth.com/">Meddlesome Moth</a>, <a href="http://www.flyingfish.com/">Flying Fish</a>, and soon to open in Sundance Square, <a href="http://www.birdcafe.com/">Bird Cafe'</a> in Fort Worth. Chefs Dennis Kelley and Melody Bishop came to Lark from Suzanne Goin's Tavern in Brentwood, CA.<br />
<br />
Lark opened in March, and sits right across the street from the lovely <a href="http://www.klydewarrenpark.com/">Klyde Warren Park</a>. This was our first visit and the park was everything they say it is. A lovely green oasis situated above the bustling highway with book racks like you'd see on a sidewalk in Paris, food trucks galore, a kids park, and lots of room for sitting, strolling, eating or lying in the cool (or hot) grass.<br />
<br />
So back to Lark. My first stop was to the ladies room, where this lovely piece greets you as you walk in the door. Called Forked Series #22.<br />
<br />
<a href="https://lh3.googleusercontent.com/-JmeRN9s1fdQ/UdMOlNpr7jI/AAAAAAAAA2Y/OzYPg16pO7E/s1600/blogger-image-1031744697.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://lh3.googleusercontent.com/-JmeRN9s1fdQ/UdMOlNpr7jI/AAAAAAAAA2Y/OzYPg16pO7E/s640/blogger-image-1031744697.jpg" width="480" /></a><img border="0" height="640" src="https://lh6.googleusercontent.com/-3imDeLI5N24/UdMOu0PfAWI/AAAAAAAAA3Y/ycUnTtK6vYU/s640/blogger-image-164102190.jpg" width="480" /><br />
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The concept is to showcase both food, beverage and area illustrators. So they've placed huge chalkboards on most every wall and on a regular basis, local artists come in and showcase their work for all to see. Very cool concept.<br />
<br />
Guidelines and compensation for illustrators can be found at <a href="http://www.larkblackboard.com/">LarkBlackBoard.com</a> They install a new group of illustrations every 3 months.<br />
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<img border="0" height="640" src="https://lh5.googleusercontent.com/-fdYQcGUajuM/UdMOmc2YWzI/AAAAAAAAA2g/7T_iUwTrIVU/s640/blogger-image-1189055384.jpg" width="632" /><br />
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This was my favorite. An illustration of Steve Jobs in an Etch A Sketch screen. Kids are sure missing something not having an Etch A Sketch!<br />
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Then being a Sunday afternoon, some bubbly was in order. A nice chilled glass (or two) of the '11 Cote Mas Estate Cremant de Limoux, Brut Rose'.<br />
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My brunch was an Heirloom Tomato Tart with fromage blanc, Gruyere, proscuitto de Parma and fried egg. It was a slightly salty, warm cheesy tart that paired perfectly with my Brut Rose'. Very French.<br />
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Ed chose a cup of potatoe leek soup to start that was creamy and ever-so-oniony. Delicious. And in the cutest little bowl.<br />
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And since Ed's quite the healthy eater, he had the Summer Wheat Berry Salad with cherry tomato, cucumber, summer squash and pistou, which is the French variation of pesto, made with garlic, fresh basil and olive oil.<br />
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It was the perfect day for our little jaunt to Dallas.<br />
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Too full to try the food trucks, but definitely will next time.<br />
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Lovely natural gardens surround the park. We picked the perfect day.<br />
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<br />ChefImpersonatorhttp://www.blogger.com/profile/05997592609133144827noreply@blogger.com0tag:blogger.com,1999:blog-3395446456817344120.post-15746114656303275452013-06-15T18:37:00.001-05:002013-06-15T18:37:16.973-05:00My Sister Sandy's Antipasti<div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-LcFhaNXW14w/Ubz6q6HI0bI/AAAAAAAAA2E/dc7SNMcsbyw/s640/blogger-image--620220299.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-LcFhaNXW14w/Ubz6q6HI0bI/AAAAAAAAA2E/dc7SNMcsbyw/s640/blogger-image--620220299.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://lh6.googleusercontent.com/-gteK9NY0CsA/Ubz6oB3ZfqI/AAAAAAAAA10/wyHUseZjOfU/s640/blogger-image-93816645.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-gteK9NY0CsA/Ubz6oB3ZfqI/AAAAAAAAA10/wyHUseZjOfU/s640/blogger-image-93816645.jpg"></a></div><div class="separator" style="clear: both;"><br></div></div>My sister Sandy lives near Orlando and is a wonderful cook. She made this beautiful antipasto for her guests tonight.<div><br></div><div>We're ready when you are Bobby Flay. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-CVShc85v8n8/Ubz6pZ9rKxI/AAAAAAAAA18/-67yPDviTWQ/s640/blogger-image-1723743131.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-CVShc85v8n8/Ubz6pZ9rKxI/AAAAAAAAA18/-67yPDviTWQ/s640/blogger-image-1723743131.jpg"></a></div><br></div>ChefImpersonatorhttp://www.blogger.com/profile/05997592609133144827noreply@blogger.com0tag:blogger.com,1999:blog-3395446456817344120.post-13564087998697871422013-06-14T19:26:00.001-05:002013-06-14T19:54:55.410-05:00Dinner at Ferre Fort WorthWe had a lovely dinner at Ferre in Fort Worth before seeing Rufus Wainwright in concert with the Fort Worth Symphony Orchestra at Bass Performance Hall. Delicious food and beautiful music make for a lovely night. Ferre makes a lovely Manhattan, complete with a Maraschino Cherry. Just like Don Draper would order. <div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-3z984kiUNns/Ubu0kHr4IDI/AAAAAAAAA0w/grDIz18joTM/s640/blogger-image--1459587290.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-3z984kiUNns/Ubu0kHr4IDI/AAAAAAAAA0w/grDIz18joTM/s640/blogger-image--1459587290.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-W27DkeAy51g/Ubu0pfOWT0I/AAAAAAAAA1Q/2whkHCIHMQY/s640/blogger-image--1242683296.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-W27DkeAy51g/Ubu0pfOWT0I/AAAAAAAAA1Q/2whkHCIHMQY/s640/blogger-image--1242683296.jpg"></a></div><div><br></div><div>Mussels with garlic cloves and the most amazingly soft fresh salty-crusted homemade bread. <div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-C3GfzC-UD0Y/Ubu0sJ4ennI/AAAAAAAAA1g/s_86nXA9Iqs/s640/blogger-image--235533668.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-C3GfzC-UD0Y/Ubu0sJ4ennI/AAAAAAAAA1g/s_86nXA9Iqs/s640/blogger-image--235533668.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-7Ino4widMSs/Ubu0q7TWh1I/AAAAAAAAA1Y/Ez22R3FU0fE/s640/blogger-image-890696687.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-7Ino4widMSs/Ubu0q7TWh1I/AAAAAAAAA1Y/Ez22R3FU0fE/s640/blogger-image-890696687.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-x_h-_rtLl8Y/Ubu0m7ur7WI/AAAAAAAAA1A/OckNMEfhsWg/s640/blogger-image-1628967588.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-x_h-_rtLl8Y/Ubu0m7ur7WI/AAAAAAAAA1A/OckNMEfhsWg/s640/blogger-image-1628967588.jpg"></a></div><div><br></div><div>If you're not familiar with Bass Hall in Fort Worth, it's a magnificent venue downtown. Ferre is across the street, which makes it a perfect spot for dinner before a show. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-6rCE-U0vlsI/Ubu0oIhLOrI/AAAAAAAAA1I/NHe7dvOTFXw/s640/blogger-image-1435807077.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-6rCE-U0vlsI/Ubu0oIhLOrI/AAAAAAAAA1I/NHe7dvOTFXw/s640/blogger-image-1435807077.jpg"></a></div><br></div><div>We had the most amazing seats in the front row. They were publicly chastising people who attempted to take photos, so I took this quickly and put my phone away for he remainder of the night. Rufus sang just a couple of his classics at the end, including Alleluia. He also performed Four Sonnets, which he read aloud and then sang. He sang a number of songs in French, which he did just beautifully. He closed with a song from his opera. </div><div><br></div><div>On a more personal note, he sang with closed eyes much of the time, giving the feeling of intensity, but he also spoke to the audience at times with his eyes closed, which gave a view of what may be his true insecurity. </div></div></div></div><div><br></div><div>Perhaps musical genius has its burdens. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-5PXVu_xv1to/Ubu0lQKiBoI/AAAAAAAAA04/xn9ha95xIgM/s640/blogger-image--1985422433.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-5PXVu_xv1to/Ubu0lQKiBoI/AAAAAAAAA04/xn9ha95xIgM/s640/blogger-image--1985422433.jpg"></a></div><br></div>ChefImpersonatorhttp://www.blogger.com/profile/05997592609133144827noreply@blogger.com0tag:blogger.com,1999:blog-3395446456817344120.post-35433161930954642402013-06-08T14:43:00.001-05:002013-06-13T15:32:16.263-05:00Photo of the Week<div class="separator" style="clear: both;">
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ChefImpersonatorhttp://www.blogger.com/profile/05997592609133144827noreply@blogger.com0tag:blogger.com,1999:blog-3395446456817344120.post-61594386479290091052013-06-08T07:10:00.001-05:002013-06-13T08:17:59.909-05:00BlogHer 2013 - Day 2Wonderful meetings with great speakers. But the biggest benefit here is the networking with so many like-minded people. Met 3 of the Six Sisters who have a very popular food blog at www.sixsistersstuff.com. Attended workshops on food photography and video creation where I learned so many tips and tricks that will help tremendously.<br />
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ChefImpersonatorhttp://www.blogger.com/profile/05997592609133144827noreply@blogger.com0Hilton Austin 500 East 4th Street, Austin30.265681 -97.738088tag:blogger.com,1999:blog-3395446456817344120.post-8980308323924526222013-06-07T08:51:00.001-05:002013-06-13T08:38:11.972-05:00BlogHerFood 2013<div style="text-align: center;">
Well I did it. I'm at my very first food blogger conference. BlogHerFood 2013 in Austin. I've decided to attend sessions on food photography, video, and epicurean writing. Should be fun. </div>
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<span style="font-size: 13px;">Arrived last night and came in spite of this darn broken toe.</span></div>
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<span style="font-size: 13px;">Don't want to start off negative, but they really shouldn't serve powdered eggs and frozen, grey-colored hash browns at a food blogger conference. That could go viral!</span></div>
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<span style="font-size: xx-small; text-align: start;">Here's the growing crowd for the keynote - the founders of BlogHer.com are speaking.</span></div>
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ChefImpersonatorhttp://www.blogger.com/profile/05997592609133144827noreply@blogger.com0tag:blogger.com,1999:blog-3395446456817344120.post-91147046296367377432013-06-04T09:50:00.001-05:002013-06-04T10:03:18.494-05:00Food Photography at Los Vaqueros WestJust bought a Nikon Coolpix 7700 camera so I can start taking some nice photographs and start doing photo shoots for my food clients. I chose this camera for the quality shots I can get, but also for the portability of it. It fits into my purse and I'll use it on vacations too. Won't carry some big camera bag and lenses. I know myself. So I chose this one...and can easily move up to bigger and better equipment if this little experiment of mine goes well.<br />
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I'm a bit of a novice, but I think I have a pretty good eye. Here's some of my best shots so far. The client is <a href="http://www.losvaqueros.com/">Los Vaqueros Restaurants</a> in Fort Worth, Texas. These were all shot at <a href="http://www.losvaqueros.com/west/">Los Vaqueros West</a>, one of their 3 locations. This one's inWeatherford, TX.<br />
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<b><i>First you pass this store...<a href="http://davidsstoveshop.com/">David's Stove Shop</a></i></b></h3>
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<i>Then you come to this very cool sign out in the middle of nowhere, showing you </i><i>that you're on the right track...the restaurant is on the <a href="http://www.crownvalley.net/">The Golf Club at Crown Valley</a></i></h3>
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<i>Then you pass this guy as you're driving down the road...he had his eye </i><i>on me </i><i>big time...</i></h3>
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<i>Then you see these guys...</i></h3>
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<i>And then you're there to start taking some pictures...</i></h3>
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<i>I tried something different on a few. I really like these.</i></h3>
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<i>Another setting...</i></h3>
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<i>This might be my favorite shot. I think if you can make chips and salsa look good, you're </i><i>gonna be ok at photography.</i></div>
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<h3 style="text-align: center;">
<i>This is the plate of accompaniments for the beef and chicken fajitas.</i></h3>
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<h3 style="text-align: center;">
<i>Delicious homemade guacamole served every single day.</i></h3>
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<h3 style="text-align: center;">
<i>The beef and chicken fajitas. I actually captured the steam and was quite pleased about that. Wish my angle had been better....next time.</i></h3>
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<a href="http://2.bp.blogspot.com/-YQzll_d5WQ4/Ua31vvTErBI/AAAAAAAAAwE/XsmagTolBus/s1600/2013-05-04+001+2013-05-04+033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-YQzll_d5WQ4/Ua31vvTErBI/AAAAAAAAAwE/XsmagTolBus/s640/2013-05-04+001+2013-05-04+033.JPG" width="640" /></a></div>
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<h3 style="text-align: center;">
<i>I like this one a lot. Like the way the scene in the background is out of focus.</i></h3>
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<i>Closeup of beef and chicken fajitas.</i></h3>
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<span style="text-align: start;"><i>More of my quasi-Andy Warhol look.</i></span></h3>
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<a href="http://3.bp.blogspot.com/-PTKoDnTub2g/Ua32Ir8c7vI/AAAAAAAAAwk/X3BhEJry0A4/s1600/2013-05-04+001+2013-05-04+054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-PTKoDnTub2g/Ua32Ir8c7vI/AAAAAAAAAwk/X3BhEJry0A4/s640/2013-05-04+001+2013-05-04+054.JPG" width="640" /></a></div>
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<i>A different filter on this one. Had trouble making this plate look good.</i></h3>
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<a href="http://1.bp.blogspot.com/-jPs6rQt-DL4/Ua32Jb2UntI/AAAAAAAAAws/uR81F2DaqPU/s1600/2013-05-04+001+2013-05-04+057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-jPs6rQt-DL4/Ua32Jb2UntI/AAAAAAAAAws/uR81F2DaqPU/s640/2013-05-04+001+2013-05-04+057.JPG" width="640" /></a></div>
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<i>If you can make a plate of brown food look good, you might have a future. PS - this was my lunch and it was DELICIOUS! Cheese enchiladas with rice and beans. Can't really beat that.</i></h3>
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<br />ChefImpersonatorhttp://www.blogger.com/profile/05997592609133144827noreply@blogger.com0tag:blogger.com,1999:blog-3395446456817344120.post-87960633000296476322013-04-25T15:51:00.000-05:002013-04-25T15:51:09.896-05:00Moving On.I waited for a response from Mr. Bobby Flay for nearly 9 months, so I've decided it's time to move on. I do, however, believe that it's entirely possible that one day out of the blue, something will come of this. Just not sure when or how. But I am a believer. In the meantime, I've decided to get on with it.<br />
<br />
I've decided to try my hand at really good food photography and put some heart and soul into this blog. So here's my Sazerac Cocktail. Cheers to beginning again!<br />
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<br />ChefImpersonatorhttp://www.blogger.com/profile/05997592609133144827noreply@blogger.com0tag:blogger.com,1999:blog-3395446456817344120.post-56185281329718124622012-08-28T16:05:00.002-05:002012-12-02T19:22:25.697-06:00Dear Mr. Bobby Flay:<div style="text-align: left;">
Dear Mr. Bobby Flay<b>:</b> </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
This is our submission for your new show, <b>Bobby's Best Home Cook.</b> </div>
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<img alt="Picture" class="wsite-image galleryImageBorderBlack" src="http://bobbysbesthomecookcasting.weebly.com/uploads/1/2/8/9/12896951/8362340.png?1342039348" style="border-width: 1px; margin: 5px 0px 10px 10px; padding: 6px;" /> <br />
<br />
My sister and I will be submitting from <b>Dallas</b> - well...really Fort Worth, but it's all just one big place anyway - Dallas, of course, being a small suburb of Fort Worth...<i>(wink, wink)</i><br />
<br />
We decided to send our submission as a post in my food and recipe
blog, which I started in 2009, thereby encouraging you and yours to actually look at the blog and see what's cookin'.<br />
<br />
<u>And not only that....we're:</u><br />
Italian <br />
Very loud<br />
Pretty cute<i> (for our ages)</i><br />
Pretty funny together<br />
<br />
..and we talk simultaneously, as all good Italians do, and never miss a word the other says. Some people seem to get frustrated by this and seem to think it's rude, but that's because they're not Italian.<br />
<br />
We also tend to say the exact same thing at the exact same time. We do it often enough that it almost seems weird.<br />
<br />
Hope this post and this blog show<b> </b>the passion for recipes, cocktails, parties, travel, restaurants, ingredients, chefs and all things food that runs deep within our veins. We're a super team!<br />
<br />
Mangia~<br />
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<a href="http://2.bp.blogspot.com/-SKJCHsFMQBc/UDa0WzwuSkI/AAAAAAAAAeg/T1Xh-L6lOm8/s1600/The+Sister%27s+Italiana.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-SKJCHsFMQBc/UDa0WzwuSkI/AAAAAAAAAeg/T1Xh-L6lOm8/s320/The+Sister%27s+Italiana.jpg" width="240" /></a></div>
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<i>This is my sister Sandy (left) and I upon arrival in Madrid, Spain, eating huge, delicious prawns. We live to eat!</i></div>
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<u><b>Our Story</b></u> <i><br /></i><br />
My sister, <b>Sandy (Mowins) Moser</b> and I live in separate cities - she in <b>Apopka, Florida</b>, a suburb of Orlando, and me, <b>Nancy (Mowins) Farrar </b>(above right), in <b>Fort Worth, Texas</b>. But we talk at least 3 times a week and are the closest sisters you may ever meet.<br />
<br />
When we get selected for this : ) she'll come to Fort Worth and we'll cook
together from here. Been cooking (and fighting and laughing) together
all our lives. Born just 15 months apart (I'm the baby : ), our Mom
dressed us as twins until we were way too old to be dressed that way.<br />
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And that's where our story starts. At home with our Mom...and grandma, and aunts and uncles and cousins....<br />
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<a href="http://2.bp.blogspot.com/-McbbSJ2M2Xg/UD0IDGe5xZI/AAAAAAAAAnc/HV_HZZbeb08/s1600/Mom+auntie+virgie+jpeg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" src="http://2.bp.blogspot.com/-McbbSJ2M2Xg/UD0IDGe5xZI/AAAAAAAAAnc/HV_HZZbeb08/s320/Mom+auntie+virgie+jpeg.jpg" width="320" /></a></div>
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<i>Mom, Auntie and Virgie in Syracuse, NY.</i></div>
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<a href="http://1.bp.blogspot.com/-wayuDGJ9D34/UD0ISMrPMyI/AAAAAAAAAnk/_eeTa71we4I/s1600/swallows+jpeg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-wayuDGJ9D34/UD0ISMrPMyI/AAAAAAAAAnk/_eeTa71we4I/s320/swallows+jpeg.jpg" width="306" /></a></div>
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<i>And our Dad, who, by the way, brought us to The Swallows
Restaurant in Syracuse, NY (above) from the time we were a mere two and three years
old. </i><i>(I'm pretty sure it was really a bar, as there is no food on the table in this picture.) </i><i>We're the two on the far right. </i></div>
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So
we grew up as little Italian girls in Syracuse, NY surrounded by food,
cooking, family, laughter, loud talking and more food for the duration
of our lives. We celebrated every family members' birthdays together,
with a clan of 30 or more at every party.<br />
<br />
Our Mom was the ultimate
perfectionist and taught us all we know about food, cooking and throwing
a great party. And my Dad infused the laughter and the fun...and the
cocktails.<br />
<i><br /></i>
And so our love for food and cooking was born. When our Mom went back to
work during our teens, she'd leave us notes on the counter of what to make and how to
make it for dinner. From Burgers and Fries, to Meatloaf, Swiss Steak,
Macaroni and Cheese, and Potatoes in the pressure cooker, we'd simply do
exactly what we'd watched her do for years and we'd call her at work if we had a question.<br />
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<a href="http://3.bp.blogspot.com/-deNRirnAnZA/UD0I9YCtYUI/AAAAAAAAAns/qjztEJ-ANJI/s1600/san+and+nan+kitchen+jpeg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-deNRirnAnZA/UD0I9YCtYUI/AAAAAAAAAns/qjztEJ-ANJI/s320/san+and+nan+kitchen+jpeg.jpg" width="320" /></a></div>
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<i>I think we were pretty good at it even back then, as no one died or even got sick. </i></div>
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<i>Sandy on left, Nancy on right. We had a pink kitchen.</i></div>
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Here are some photos so you can get a sense of who we really are and who we pretend to be.<br />
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<u>Photos of Sandy & Nancy</u><i><u> </u>- Two of America's Best Home Cooks</i><br />
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<a href="http://1.bp.blogspot.com/-hNAShP6WjO0/UDedNiGo5LI/AAAAAAAAAhA/sUuuhjcKjJE/s1600/IMG_1622.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-hNAShP6WjO0/UDedNiGo5LI/AAAAAAAAAhA/sUuuhjcKjJE/s320/IMG_1622.JPG" width="239" /></a></div>
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<i>This is me having lunch on my birthday last year. Always seem to have a spoon or fork in my mouth. </i></div>
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<a href="http://1.bp.blogspot.com/-_GFWwF2VHM0/UDedPokOU5I/AAAAAAAAAhI/Edox9G7_mAs/s1600/IMG_2063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-_GFWwF2VHM0/UDedPokOU5I/AAAAAAAAAhI/Edox9G7_mAs/s320/IMG_2063.JPG" width="240" /></a></div>
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<i>This is me in Las Vegas in 2010 drinking some bubbly during the day. What happens in Vegas, lasts forever on the Internet.</i></div>
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<a href="http://4.bp.blogspot.com/-op6krM7ZMCY/UDedRQ3l8II/AAAAAAAAAhQ/uetcBxk4NaE/s1600/IMG_1978.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-op6krM7ZMCY/UDedRQ3l8II/AAAAAAAAAhQ/uetcBxk4NaE/s320/IMG_1978.JPG" width="238" /></a></div>
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<i>This is Sandy and I on our Sister's Trip to San Antonio. This is us at <a href="http://www.boudros.com/">Boudro's Texas Bistro on the Riverwalk.</a> They give you these authentic Mexican ponchos to wear when it's cold outside. </i></div>
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<a href="http://3.bp.blogspot.com/-rZhALbC_8sQ/UD0D9ZcXgkI/AAAAAAAAAnA/TGOzl5Ut-kY/s1600/photo-31+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-rZhALbC_8sQ/UD0D9ZcXgkI/AAAAAAAAAnA/TGOzl5Ut-kY/s320/photo-31+-+Copy.JPG" width="320" /></a></div>
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<i>This is Sandy at her birthday party. She didn't make the cake. She didn't throw the party. But she thought this was a pretty good pic of herself.</i></div>
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<a href="http://3.bp.blogspot.com/-6Xm90gM79KI/UDedSeZGkVI/AAAAAAAAAhY/r7qsv0OjKAQ/s1600/IMG_1975.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-6Xm90gM79KI/UDedSeZGkVI/AAAAAAAAAhY/r7qsv0OjKAQ/s320/IMG_1975.JPG" width="238" /></a></div>
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<i>And this is us up on the bar at Coyote Ugly in San Antonio. That girl musta been 6' tall. We jumped up on the bar the minute we got in there. It was 3 pm by the way. </i></div>
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<i>And this is us with our new friends, The Jonas Brothers. They were eating at Tim Love's Woodshed in Fort Worth a few weeks ago, and being the good PR person that I am, I asked for a photo. </i></div>
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<a href="http://2.bp.blogspot.com/-e0Nl6F6KNng/UDedYjFgHiI/AAAAAAAAAho/lCkkgNnP5ok/s1600/photo-32.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-e0Nl6F6KNng/UDedYjFgHiI/AAAAAAAAAho/lCkkgNnP5ok/s320/photo-32.JPG" width="240" /></a></div>
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<i>This is us at lunch earlier in August. That's my dress she's wearing. </i></div>
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<div style="text-align: center;">
<i>And this is us wearing the party decorations from the pool party!</i></div>
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<a href="http://4.bp.blogspot.com/-fXim9r4s220/UDedhRrVMVI/AAAAAAAAAiA/bDq8sxNfb5U/s1600/The+Younger+Sisters+Italiana.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="http://4.bp.blogspot.com/-fXim9r4s220/UDedhRrVMVI/AAAAAAAAAiA/bDq8sxNfb5U/s320/The+Younger+Sisters+Italiana.jpg" width="320" /></a></div>
<div style="text-align: center;">
<i>And saved the best for last. This is really us the night of our High School dance. OMG! We look like we're right off the boat, as my grandma used to say. </i></div>
<br />
Now that you feel like you know us a bit, let us more formally introduce ourselves.<br />
<br />
<u><b>I'm Nancy (Mowins) Farrar (above left with the very big hair)</b></u><br />
Age 54. <br />
Love cooking, yoga, cooking, pilates, cooking, dining out, travel and cooking. Oh...and I also love my husband Ed and 2 sons, Kevin and Michael, ages 25 and 21. <br />
Bachelors Degree in Nursing from Syracuse University.<br />
In healthcare marketing for 16 years, when, as a single mother of two, I decided to start my own business.<br />
Started Farrar Public Relations in 1999. Have had 13 successful, fun-filled years.<br />
My favorite clients have always been my restaurant clients and I've had a few great ones. <br />
<br />
<u><b>She's Sandy (Mowins) Moser (above right near the authentic plastic urn)</b></u><br />
Age 55.<br />
She's a court stenographer, ballroom dancer, cook, baker, backyard gardener and internet dater.<br />
Left home (to get away) right out of high school and moved to New Britain, CT to attend Court Reporting School.<br />
She too has her own very successful business and home office in Florida, where she lives with her cute little dog Chow Bella.<br />
She's had her own company for 35 years now. Wow. She's getting old. <br />
<br />
<b><u>Cooking and Parties - Nancy</u></b><br />
<br />
<u>Annual Pool Volleyball Championships and BBQ</u><br />
Have hosted this party at our home for 30+ guests for the past 9 years. I create the menus and make all the food and the specialty cocktail every year. My husband Ed makes the music play lists, which may get more compliments than the food. As one guest actually said, "this party is legendary."<br />
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<a href="http://1.bp.blogspot.com/-U0_xFMDZNpY/UDeHRdx3ApI/AAAAAAAAAfU/LhVnqytyQ-4/s1600/pool+party+evite.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="171" src="http://1.bp.blogspot.com/-U0_xFMDZNpY/UDeHRdx3ApI/AAAAAAAAAfU/LhVnqytyQ-4/s320/pool+party+evite.jpg" width="320" /></a></div>
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<b>This year's menu: </b><br />
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<a href="http://1.bp.blogspot.com/-_SomTvKHmaA/UDeFYtEZwJI/AAAAAAAAAe0/5QtP4GFMHSo/s1600/photo-25+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-_SomTvKHmaA/UDeFYtEZwJI/AAAAAAAAAe0/5QtP4GFMHSo/s320/photo-25+-+Copy.JPG" width="240" /></a></div>
<div style="text-align: center;">
<i>My friend Tara said that "this year's food might have been the best ever." </i><br />
<i>PS - Made a special trip to the local Mexican Grocery Store - Fiesta - to get just the right, authentic Mexican ingredients.</i> </div>
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<i>This is the fruit bowl I created. Decided that since it was going to be 105 degrees on party day, that appetizers needed to be cool and light.</i></div>
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<a href="http://3.bp.blogspot.com/-8ZiSbgJcyx8/UDeFaWVcNcI/AAAAAAAAAfA/AfoB4V3lKp4/s1600/photo-29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-8ZiSbgJcyx8/UDeFaWVcNcI/AAAAAAAAAfA/AfoB4V3lKp4/s320/photo-29.JPG" width="239" /></a></div>
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<i>This is a photo of the appetizer table.</i></div>
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<i>And of course, with a Mexican theme, you just gotta serve nice cold Margaritas. </i></div>
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Sandy flew in this year to attend and help me cook. We spent the day yapping and cooking and telling each other what to do.<br />
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A couple of my other volleyball party theme menus have included a <b>Gourmet Hot Dog Menu</b> with all the fixin's, and my famous <b>Hatch Chili Meatloaf Sliders on King's Hawaiian Rolls</b>.<br />
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<u>Legal Department Christmas Party</u><br />
I've hosted this party at home for the past eight years for the legal department from my husband's office. 19 people attend each year. New menu every single year.<br />
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Last year was Make-Your-Own-Pizza with nine different toppings, and bechamel and marinara sauces.The year before was Asian-themed, where everyone cooked their own chicken, shrimp and beef in peanut oil in the fondue pot, served with dipping sauces, sushi rice, egg rolls, wasabi peas and those Asian crunchy things. <br />
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<u>Semi-Annual Christmas Open House</u><br />
Started this a few years ago where we invite all our friends to get all dressed up and come over for either a Christmas Party or New Year's Eve Party. Here's a shots of the buffet table last year.<br />
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<a href="http://3.bp.blogspot.com/-Kw3Z6TBQwHg/UDekFApjgxI/AAAAAAAAAiY/Z6O-HyY9a7s/s1600/IMG_0810.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-Kw3Z6TBQwHg/UDekFApjgxI/AAAAAAAAAiY/Z6O-HyY9a7s/s320/IMG_0810.JPG" width="320" /></a></div>
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<i>Marinated Jumbo Shrimp, Cheese Board with Dates and Nuts, Italian Meatballs, Prosciutto Rolls, Chorizo, Tomato and Basil Skewers and Assorted Flatbreads and Rolls.</i></div>
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<u>Client Dinner</u><br />
I put this off for almost 3 years. I never have clients over to my house, but he kept making fun of me saying The Chef Impersonator was really not a cook at all. So I got up my nerve and created this menu for him - the President of a major oil and gas company. He made fun of me because I served ketchup in little individual ramekins for the potatoes. I love ketchup on those potatoes. He'll never be invited again.<br />
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Menu: Steak au poivre, Rosemary Potatoes, Caesar Salad with Spicy Croutons, Hot Potato Rolls, Affogato and Cappucino <br />
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<i>Used my favorite old cast iron skillet for the steaks. </i></div>
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<i>As I put in the Brandy, the flames went a bit higher than I was expecting. </i></div>
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<i>See my face in the background.</i></div>
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<i> Then the flames died down a bit.</i></div>
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<i> My husband captured the entire event. We laughed and laughed.</i></div>
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<i>Oh, and here's the delicious pepper sauce after the flames died down and the fire department left. Kinda blurry here, but amazing on that steak.</i></div>
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<u><b>And as requested: Here's some random food shots - from Nancy</b></u><br />
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<i>Made this for lunch for Ed after golf one Saturday afternoon. Shrimp Cocktail, Caprese Skewers, chunks of Parmesan Cheese, Blanched Green Beans and ice cold Hennepin Beer. </i></div>
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<i>This is Crab Bisque. Not sure when or for whom (or who) I made this.</i></div>
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<i>This is our family's favorite meal. Thanksgiving Dinner plates always look the same, and include my Grandmother's original recipe for Turkey Stuffing, made with Capacola and lots of Grated Locatelli Cheese. </i></div>
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<i>I got this beautiful Tagine as a gift from my sons. Use it as often as I can. This is my Chicken Tagine with Roasted Almonds.</i></div>
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<i>And this is another house favorite, which I've served at Super Bowl Parties and other gatherings... Three Bean Chili. Original recipe was given to me in 1982 by my ex-husband's boss' wife in Chalmette, Louisiana. Make it every single year. </i></div>
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<i>This was delicious. It's my version of Todd English's Fig & Prosciutto Flatbread. We eat at Olives in Las Vegas whenever we can and he serves this.(Not nearly as good as Mesa Grill : )</i></div>
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<i>This is Smoked Turkey Gumbo. I lived in New Orleans for 3 years, so I just crave this food. Again, not sure who I made this for.</i></div>
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<a href="http://1.bp.blogspot.com/-3iGfZj9_fSo/UDeaEE4Ix5I/AAAAAAAAAgo/H1kah6Ysmwo/s1600/photo-44.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-3iGfZj9_fSo/UDeaEE4Ix5I/AAAAAAAAAgo/H1kah6Ysmwo/s320/photo-44.JPG" width="240" /></a></div>
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<i>And this is my favorite food group - The "incredible, edible egg." I made these simple Over-easy Fried Eggs with thick, gooey Cinnamon Raisin Toast and it's the best breakfast ever!</i></div>
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<b>And now for some food shots from Sandy.</b><br />
She's a fantastic cook, and is also a baker. She's simply amazing, and has great parties and holidays at her house, too!<br />
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<a href="http://3.bp.blogspot.com/-0HgvkPWFuCI/UDzRiQrfM2I/AAAAAAAAAjw/cwwO6tXNfZs/s1600/BELGUIM+CHOC+CUPS+WITH+WHITE+CHOC+MOUSE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-0HgvkPWFuCI/UDzRiQrfM2I/AAAAAAAAAjw/cwwO6tXNfZs/s320/BELGUIM+CHOC+CUPS+WITH+WHITE+CHOC+MOUSE.jpg" width="239" /></a></div>
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<i>These are Sandy's Belgian Chocolate Cups with White Chocolate Mouse. She had extra filling so she put it into the ramekins. Good cooks NEVER waste food. </i></div>
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<a href="http://2.bp.blogspot.com/-L0C4NLqNySM/UDzRmMPl_YI/AAAAAAAAAj4/GoginQNm1dQ/s1600/%2701THSGVTABLE.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-L0C4NLqNySM/UDzRmMPl_YI/AAAAAAAAAj4/GoginQNm1dQ/s320/%2701THSGVTABLE.JPG" width="320" /></a></div>
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<i>This is a shot of her lovely table at Thanksgiving. </i></div>
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<i>And here's her delicious Miracle Meringue Cake with Fresh Berries she made at Easter. </i></div>
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<i>A beautiful Chocolate Christmas Tree made with boxed chocolates. </i></div>
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<i>And a near-perfect Gingerbread house.</i></div>
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<a href="http://3.bp.blogspot.com/-osAkSAOz6AY/UD0mw6dhGgI/AAAAAAAAAoI/3GXuIZTvAyo/s1600/VINE+RIPE+HOME+GROWN+TOMATOES-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-osAkSAOz6AY/UD0mw6dhGgI/AAAAAAAAAoI/3GXuIZTvAyo/s320/VINE+RIPE+HOME+GROWN+TOMATOES-1.jpg" width="238" /></a></div>
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<i>Sandy's always been proud of her homegrown tomatoes. Hers always look better than mine. </i></div>
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<i> She actually made Halloween Carmel Apples with Walnuts, which were gone in a jiffy.</i></div>
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<a href="http://1.bp.blogspot.com/-TOO9LjmgTcQ/UDzRyqARxEI/AAAAAAAAAko/OIY2s9UPpHk/s1600/HOMEGROWN+BASIL.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-TOO9LjmgTcQ/UDzRyqARxEI/AAAAAAAAAko/OIY2s9UPpHk/s320/HOMEGROWN+BASIL.jpg" width="240" /></a></div>
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<i> There's nothing better than the smell of fresh basil.</i></div>
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<a href="http://3.bp.blogspot.com/-Gov5tvgAH0k/UDzR0nojMsI/AAAAAAAAAkw/zivrVW_hy4E/s1600/HOMEMADE+PESTO+FROM+HOMEGROWN+BASIL.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-Gov5tvgAH0k/UDzR0nojMsI/AAAAAAAAAkw/zivrVW_hy4E/s320/HOMEMADE+PESTO+FROM+HOMEGROWN+BASIL.jpg" width="240" /></a></div>
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<i>Then she makes basil pesto, and freezes individual squares for future use. </i></div>
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<i>Just like Bobby Flay would do!</i></div>
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<i>Our brother Gregg lives in Sweden. Sandy went to visit, and made homemade Strawberry Rhubarb Jam from Gregg's own rhubarb garden at his country house.</i></div>
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<a href="http://4.bp.blogspot.com/-2O82UvFSD5c/UDzR99i7fhI/AAAAAAAAAlA/NX2Bqfu6xvw/s1600/MINT+JULEP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-2O82UvFSD5c/UDzR99i7fhI/AAAAAAAAAlA/NX2Bqfu6xvw/s320/MINT+JULEP.jpg" width="238" /></a></div>
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<i> Sandy also loves to make cocktails. And loves to drink them even more. This is her prize Mint Julep. Notice the authentic pewter cup.</i></div>
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<a href="http://1.bp.blogspot.com/-XELGqvAS40o/UD0m91cDxdI/AAAAAAAAAoQ/XpHYvOn6kWo/s1600/LAMB+BURGER+WITH+FETA+AND+HOMEMADE+TOMATO+JAM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-XELGqvAS40o/UD0m91cDxdI/AAAAAAAAAoQ/XpHYvOn6kWo/s320/LAMB+BURGER+WITH+FETA+AND+HOMEMADE+TOMATO+JAM.jpg" width="240" /></a></div>
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<i>Sandy's Lamb Burger with Feta and Homemade Tomato Jam.</i></div>
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<i>This is her Banana Split Pie. Made in a graham cracker crust with loads of cream, sweet cherries and a drizzle of chocolate on top.</i></div>
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<a href="http://3.bp.blogspot.com/-n0rmapbYJh8/UDzSO6ZHq_I/AAAAAAAAAlg/2DxANjHfosc/s1600/SEAFOOD+PAELLA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-n0rmapbYJh8/UDzSO6ZHq_I/AAAAAAAAAlg/2DxANjHfosc/s320/SEAFOOD+PAELLA.jpg" width="239" /></a></div>
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<i>This is Sandy's version of Paella. Just like in Spain.</i></div>
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<a href="http://2.bp.blogspot.com/-48OHqAK49rY/UDzSSJmgYcI/AAAAAAAAAlo/4BuCXRXwUik/s1600/photo-26.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-48OHqAK49rY/UDzSSJmgYcI/AAAAAAAAAlo/4BuCXRXwUik/s320/photo-26.JPG" width="239" /></a></div>
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<i> A yummy Candy Tree made with lollipops hot glue-gunned onto a Styrofoam tree.</i></div>
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<a href="http://4.bp.blogspot.com/-wroMd77GRqE/UDzSZsbzfcI/AAAAAAAAAlw/AQVjpMuC4iQ/s1600/Sunday+Supper+with+Penne.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-wroMd77GRqE/UDzSZsbzfcI/AAAAAAAAAlw/AQVjpMuC4iQ/s320/Sunday+Supper+with+Penne.JPG" width="239" /></a></div>
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<i>And lastly, this is her Penne with Basil Pesto, Diced Tomatoes, Spring Onions and Garlic. We used to have "sauce" every Sunday growing up. It's in our blood to eat pasta....and lots of it.</i></div>
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<u><b>Sandy's Best Parties</b></u><br />
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<b>Pool Volleyball</b><br />
Yes, she too has a volleyball party at her pool. Hers is called Thanksgiving in August, and she made the whole Thanksgiving feast with all the fixins.<br />
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<b>Monthly Theme Parties</b><br />
Sandy and her friends love to play dress-up. At this party they've done Hawaiian themes, Italian themes, Cross-dresser themes where the women dress as men and the men dress as women, Pimps and Ho's and lots more. They're a little racier than us. <br />
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<b>Cooking with Friends</b><br />
Sandy loves to host wonderful small dinner parties where cooking tasks are assigned to her guests. For those who aren't too handy in the kitchen, their assignment is setting the table and keeping wine glasses full. Her specialty: Veal Francaise with Fettucine Alfredo. One guest chopped, one pounded veal, one grated cheese, one squeezed lemons and the host made the sauce.<br />
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<b>So here's why we should be chosen:</b><br />
San and Nan (that's us) should be chosen because we grew up cooking and sharing the love of cooking and entertaining taught to us by our Italian Mom and Grandmother who knew that cooking was a way of showing love. <br />
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We have our Mom and Grandmother's stained recipe cards in their own handwriting, which are simply priceless. When we cook together, we laugh and carry on and make a few mistakes every now and then and have to start over...like the time Sandy found that her little dog, Chow Bella, had eaten two holes in a birthday cake set on the table to cool. <br />
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We know that life is short so we work hard so we can play hard and party as often as possible.<br />
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<a href="http://4.bp.blogspot.com/-BCvk2wLoKz0/UDzdIKdP_GI/AAAAAAAAAmM/vJcOPWar-d8/s1600/%2701xmas28.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-BCvk2wLoKz0/UDzdIKdP_GI/AAAAAAAAAmM/vJcOPWar-d8/s320/%2701xmas28.JPG" width="320" /></a></div>
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<i> Bullriding in Texas.</i></div>
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<a href="http://3.bp.blogspot.com/-XtAB9CiY4Sc/UDzdJ3KIqpI/AAAAAAAAAmU/keTn9dv37-s/s1600/DANCE+PARTY+2012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-XtAB9CiY4Sc/UDzdJ3KIqpI/AAAAAAAAAmU/keTn9dv37-s/s320/DANCE+PARTY+2012.jpg" width="320" /></a></div>
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<i>Sandy's ballroom dance group in Orlando. Sandy in middle in white.</i></div>
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<a href="http://1.bp.blogspot.com/-0phaoETjw2Q/UDzdLZlqj7I/AAAAAAAAAmc/CP_n-576BJQ/s1600/GREECE+WITH+FAMILY.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-0phaoETjw2Q/UDzdLZlqj7I/AAAAAAAAAmc/CP_n-576BJQ/s320/GREECE+WITH+FAMILY.jpg" width="320" /></a></div>
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<i>Family trip to Greece. We love cooking together, traveling together and taking a big trip once a year whenever we can. Family is everything.</i></div>
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<a href="http://1.bp.blogspot.com/-Z6Xf7LixF6M/UDzdXjRd2PI/AAAAAAAAAmk/YA51oIKut-U/s1600/NANSANAPRON.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-Z6Xf7LixF6M/UDzdXjRd2PI/AAAAAAAAAmk/YA51oIKut-U/s320/NANSANAPRON.JPG" width="320" /></a></div>
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<i>And finally, an ode to our Stepmom, Marie, also Italian. And here are The Two Best Home Cooks in America in our Italian aprons holding Grandma Brown's Canned Baked Beans, which, by the way, are the best in the entire world.</i></div>
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We'd love to be on your show, Mr. Flay. We need to be on your show, Mr. Flay. We're not proud. Please pick us!<br />
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Nancy Mowins Farrar<br />
nancyfarrar@att.net <br />
817-937-1557<br />
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Sandy Mowins Moser<br />
realtime_rprs@yahoo.com <br />
407-342-8810<br />
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<br />ChefImpersonatorhttp://www.blogger.com/profile/05997592609133144827noreply@blogger.com0tag:blogger.com,1999:blog-3395446456817344120.post-38348123053627413822012-07-26T10:24:00.006-05:002012-07-26T10:24:58.507-05:00The Cowgirl Chef<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-nEaoLzNZXCo/UBFf0lDkpeI/AAAAAAAAAaw/C681oGHtEAQ/s1600/photo-31.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-nEaoLzNZXCo/UBFf0lDkpeI/AAAAAAAAAaw/C681oGHtEAQ/s320/photo-31.JPG" width="240" /></a></div>
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Went to see Ellise Pierce, <a href="http://cowgirlchef.com/">The Cowgirl Chef</a> at Central Market Cooking School last night. I've been reading her column in the Fort Worth Star-Telegram forever, so my friend Angela and I went to see her work her magic.<br />
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<u><b>Here's the menu:</b></u><br />
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<b>Texas Killers</b> - little spicy shortbread cookies paired with Domaine Sangouard Cremant de Bougogne Champagne.<br />
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<b>Minty Canteloupe Soup</b> paired with 2011 Chateau Saint Florin Sauvignon Blanc<br />
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<b>Roasted Salmon with Kalamata Olive-Basil Salsa</b> paired with 2009 Domaine Arnoux Savigny-Les-Beaune<br />
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<b>Peanut Butter-Chocolate Souffles</b> paired with 2009 Domaine Arnoux Savigny-Les-Beaune Les Pimentiers<br />
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Ellise was quite an inspiration. She signed books after the class for everyone. Here's Angela and I with The Cowgirl Chef~<br />
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Had a wonderful time. Probably talked too much during the class, but we'll just blame that on the wines! <br />
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Bon Apetit~ChefImpersonatorhttp://www.blogger.com/profile/05997592609133144827noreply@blogger.com1tag:blogger.com,1999:blog-3395446456817344120.post-90046845681579119182012-05-01T19:01:00.000-05:002012-05-01T19:01:17.839-05:00Todd English's Fig & Prosciutto Flatbread<div id="teaser-border">
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This was dinner tonight, along with a green salad with old fashioned oil & balsamic vinegar dressing. I didn't have the Gorgonzola, so I substituted Goat Cheese. It was equally delicious I'm sure. And I used store-bought pizza dough in the canister, cooked it on my pizza stone, and it was out of this world. </div>
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The sweetness of the fig jam, with the tartness of the goat cheese, and the salty from the prosciutto are just amazing together. And before you bake the dough, you sprinkle rosemary and garlic salt and that flavor of the rosemary is just the perfect aftertaste in what is a perfect bite.</div>
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I haven't been so successful with dough (YET) but the store-bought was amazing and crispy and thin. Just the way we like it.</div>
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<br />Todd English calls this an appetizer. We called it dinner. </div>
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<br />Here are my photos - thanks to <a href="http://www.foodandwine.com/recipes/fig-and-prosciutto-flatbreads">Food & Wine Magazine</a></div>
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Mangia!</div>
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<strong></strong>A staple at <a href="http://www.foodandwine.com/best_new_chefs/todd-english">Todd English</a>'s <a href="http://www.foodandwine.com/restaurants/olives-aspen-aspen">Olives restaurants</a> is his much-lauded house-made flatbread, topped with sticky-sweet fig jam, pungent Gorgonzola cheese and salty prosciutto.</div>
<strong>Easy Way</strong> Use store-bought <a href="http://www.foodandwine.com/slideshows/pizza">pizza</a> dough instead of homemade.
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Our Pairing Suggestion
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Light Chianti Classico.
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<img alt="slideshow" src="http://www.foodandwine.com/images/icon_camera2.gif" /> <a href="http://www.foodandwine.com/slideshows/hors-doeuvres"><strong> More Hors d'Oeuvres Recipes</strong></a><br />
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<img alt="Fig-and-Prosciutto Flatbread" id="featured_image" itemprop="image" src="http://www.foodandwine.com/images/sys/200807-r-fig-prosciutto-flat.jpg" />
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© Quentin Bacon
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Recipe: Fig-and-Prosciutto Flatbreads
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Ingredients
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Two 12-ounce balls of pizza dough, at room temperature
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All-purpose flour
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1/4 cup extra-virgin olive oil
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1 garlic clove, minced
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1 teaspoon minced fresh rosemary
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Salt and freshly ground pepper
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1/2 cup fig jam (from a 6-ounce jar)
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1/4 pound Gorgonzola cheese, crumbled (1 cup)
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3 ounces sliced prosciutto
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1 scallion, white and green parts thinly sliced
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Place a pizza stone in the bottom of the oven and preheat the oven to
500°. Allow at least 45 minutes for the pizza stone to heat thoroughly.
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Meanwhile, on a lightly floured surface, roll out one piece of the pizza
dough to a 13-inch round. Dust a pizza peel with flour and slide the
dough onto it. Drizzle with about 2 tablespoons of the olive oil and
sprinkle with half of the garlic and rosemary. Season with salt and
pepper. Dollop 1/4 cup of the fig jam all over the crust, being sure to
leave a 1-inch border of dough all around. Scatter half of the cheese
and prosciutto over the dough.
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Slide the flatbread onto the stone and bake for about 15 minutes, until
puffed and golden. Transfer the flatbread to a cutting board and let
cool for 10 minutes before slicing. Repeat with the remaining
ingredients to make the second flatbread. Garnish with the sliced
scallion and serve.
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</ol>ChefImpersonatorhttp://www.blogger.com/profile/05997592609133144827noreply@blogger.com0tag:blogger.com,1999:blog-3395446456817344120.post-46026876014626355542012-04-05T18:43:00.002-05:002012-04-05T18:43:28.886-05:00Michael & Taylor's Master CreationThis Mom is pretty proud. You would be too if your college aged son sent you this photo with the accompanying text message:<br />
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Couldn't ruin the mood for our Master Creation: <br />
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<b>The Salmon Avocado Tomato Sandwich. </b></div>
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They cooked the salmon in foil in the oven with olive oil, lemon juice, salt and pepper and then made this beautiful masterpiece. It's their original creation. Congrats to Michael & Taylor! <br />
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<br />ChefImpersonatorhttp://www.blogger.com/profile/05997592609133144827noreply@blogger.com0