tag:blogger.com,1999:blog-3155315626486534922024-03-05T02:46:40.542-08:00Dollop of CreamJames Kingsleyhttp://www.blogger.com/profile/13729645158044746458noreply@blogger.comBlogger215125tag:blogger.com,1999:blog-315531562648653492.post-15399750366955390452021-10-30T14:26:00.002-07:002021-10-30T14:26:17.391-07:00chocolate-zucchini cake<p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-M4UrfWwgDIq0DtFta0JDb5Bi-WM-h9PfM8omcj9AVp-vbsUHkA0Veg491CjyYtXNgVBA7jcDqIWiDimGVA2p-Hvj0c1Kc8dFBRSq9u9CweN0EvMbgXScqof4NAf3siYwT0o-a-2nZ84/s2048/choc+zuc+cake+above.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-M4UrfWwgDIq0DtFta0JDb5Bi-WM-h9PfM8omcj9AVp-vbsUHkA0Veg491CjyYtXNgVBA7jcDqIWiDimGVA2p-Hvj0c1Kc8dFBRSq9u9CweN0EvMbgXScqof4NAf3siYwT0o-a-2nZ84/w320-h213/choc+zuc+cake+above.jpeg" width="320" /></a></div><br /> <p></p><p> </p><p> </p><p> </p><p> </p><p> </p><p> </p><p>When I was growing up, my favourite cake was chocolate-zucchini cake.</p><p>No matter that I turned up my nose at the zucchini fresh out of the garden that turned up on my dinner plate. </p><p>In fact, I was just saving my zucchini appetite for dessert.</p><p>My mom made this cake every year when we were inundated by giant zucchinis that just wouldn't stop growing.</p><p>And every time I ate it, I thought to myself: this is much better than a regular chocolate cake.</p><p>I have missed it for the past 14 years, as I've been baking gluten-free for my favourite Celiac husband. </p><p>But I'm now happy to say that I've cracked the gluten-free chocolate-zucchini cake code!</p><p>So, of course I wanted to share it with you — whether you need a gluten-free version or not.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsFGhS0CANgGeucWQYC9zPlDoKstqzXS3ycyKqiL91Mis-k1iebsGiwZbmC-3ns35OfVtAiM6Io_4of93pYcWa983WEnroC56MUoAZ8Sr5PJRL_tkB9AHNCgT1ADnFZkslDau13GtUec4/s2048/choc+zuc+cake+side.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsFGhS0CANgGeucWQYC9zPlDoKstqzXS3ycyKqiL91Mis-k1iebsGiwZbmC-3ns35OfVtAiM6Io_4of93pYcWa983WEnroC56MUoAZ8Sr5PJRL_tkB9AHNCgT1ADnFZkslDau13GtUec4/s320/choc+zuc+cake+side.jpeg" width="320" /></a></div><br /><p><br /></p><p><br /></p><p> <i> </i></p><p><i> </i></p><p><i> </i></p><p><i> </i></p><p><i> </i></p><p><i>one year ago: </i><a href="http://www.dollopofcream.com/2020/06/mary-berrys-oat-rounds.html" target="_blank">mary berry's oat rounds</a><i><br /></i></p><p><i>two years ago: </i><a href="http://www.dollopofcream.com/2019/10/german-sunken-plum-cake.html" target="_blank">german sunken plum cake</a></p><p><i>three years ago: </i><a href="http://www.dollopofcream.com/2019/05/oat-date-slice.html" target="_blank">oat-date slice</a> <br /><i></i></p><p><i> </i></p><p><a href="http://dolloprecipes.blogspot.com/2021/10/chocolate-zucchini-cake.html" target="_blank"><i>print</i></a></p><p><i> </i></p><p><b>chocolate-zucchini cake</b><i> <br /></i></p><p><i>Note: This is</i> <i>half the size of my mom's original cake. If
you make it with wheat flour, you could easily double the recipe and
bake it in a 10-inch tube, 13 x 9-inch pan, or bundt pan.</i></p><p>90 g. (6 tbsp.) butter, softened<br />200 g. (1 c.) sugar<br />1 1/2 large eggs (or 2 medium)<br />1 tsp. vanilla <br />156 g. (1 1/4 c.) wheat flour <br /><i> or gluten-free:</i> <br /> 62 g. millet flour<br /><i> </i>46 g. potato starch<br /> 46 g. sweet rice flour<br /> 1 tsp. xanthan gum <br />1/4 c. cocoa powder <br />1 1/4 tsp. baking powder<br />3/4 tsp. baking soda<br />1/2 tsp. salt<br />1/2 tsp. cinnamon <br />1/4 c. milk<br />1 c. zucchini, grated<br />1/2 c. mini chocolate chips <br />1/2 c. walnuts, chopped</p><p>Butter an 8-inch round pan and line the bottom with parchment paper. <br /></p><p>Cream butter and sugar until fluffy. Add eggs one at a time and mix well. Mix in vanilla. Set aside.</p><p>In a separate bowl, whisk dry ingredients together. </p><p>Alternate adding the dry ingredients and milk to the butter mixture. Stir in zucchini, chocolate chips, and nuts at the end. Scrape into prepared pan.<br /></p><p>Bake
at 350 degrees for 45 to 60 minutes. The cake is done when a tester
comes out clean and it just starts to pull away from the edges of the
pan.</p><p><i> </i> </p>Stephaniehttp://www.blogger.com/profile/04825887819716791533noreply@blogger.com0tag:blogger.com,1999:blog-315531562648653492.post-59951732718138098912020-06-12T14:04:00.001-07:002020-06-13T08:25:27.890-07:00mary berry's oat rounds<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQR2DHDaW_CZjixi5N6Mm5CBDKrnFLiDdFv4xTV-fJcEHJetwmBKjxJoxeppZOsU84GtwIJR8gQDYBo1I0WRmpheLiKUDjQHWdVm9hH4_aUpe2zgiedLMI6kN2DQbLIcQYTxcGWKGSsdc/s1600/oatcakes+%25281%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="181" data-original-width="271" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQR2DHDaW_CZjixi5N6Mm5CBDKrnFLiDdFv4xTV-fJcEHJetwmBKjxJoxeppZOsU84GtwIJR8gQDYBo1I0WRmpheLiKUDjQHWdVm9hH4_aUpe2zgiedLMI6kN2DQbLIcQYTxcGWKGSsdc/s400/oatcakes+%25281%2529.jpg" width="400" /></a></div>
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When we were in Scotland a few years ago, I found the cookies — or "biscuits" as they call them there — to be particularly inspiring in their plainness.<br />
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They were not gooey and packed full of chocolate chunks or exotic dried fruit.<br />
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They were crisp and buttery and just begging to be eaten with a good cup of strong black tea.<br />
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It was their very plainness that made them so desirable. A simple cookie is harder to get tired of. It becomes almost elemental, like good bread.<br />
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Upon our return to Canada, I set out to bake my way into these plain biscuits.<br />
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And here we are. A recipe from the ever-reliable and truly-lovely Mary Berry.<br />
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We have them on hand often. They keep well and are sturdy enough to pack on a road trip or hike. And, of course, they are perfect with a good cup of strong black tea in the late afternoon.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3hGCTz0-T3bWhF1vLqxKTxBoBTdC7HvXdhr0zH9_TTv_Ap9fMxOJOdEWmeLTEraEmF0m5I6s24X1hPAi7tEhZTbsNCqyjmMlZ5uhDVbCG4-HTaDJP_3K2qY3kjh23Y9t_kmaeLyjJkvE/s1600/oat+round+rack.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3hGCTz0-T3bWhF1vLqxKTxBoBTdC7HvXdhr0zH9_TTv_Ap9fMxOJOdEWmeLTEraEmF0m5I6s24X1hPAi7tEhZTbsNCqyjmMlZ5uhDVbCG4-HTaDJP_3K2qY3kjh23Y9t_kmaeLyjJkvE/s400/oat+round+rack.jpg" width="400" /></a></div>
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<i>one year ago: </i><a href="http://www.dollopofcream.com/2019/05/oat-date-slice.html" target="_blank">oat-date slice</a><i><br />two years ago: </i><a href="http://www.dollopofcream.com/2018/08/overnight-oats-with-raspberries.html" target="_blank">overnight oats with raspberries</a><i><br />three years ago: </i><a href="http://www.dollopofcream.com/2017/07/scotland.html" target="_blank">scotland</a><i><br />(do you sense a theme?)</i><br />
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<a href="http://dolloprecipes.blogspot.com/2020/06/mary-berrys-oat-rounds.html" target="_blank"><i>print </i></a><br />
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<b>mary berry's oat rounds</b><br />
<i>slightly adapted </i><br />
<i>bakes up 18 — 20 cookies</i><br />
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50 g. berry/caster sugar*<br />
100 g. butter, at room temperature<br />
100 g. quick-cooking oats<br />
50 g. wheat flour<br />
<i>or gluten-free:</i><br />
20 g. millet flour<br />
<i> </i>15<i> </i>g. potato starch<br />
15 g. sweet rice flour<br />
1/2 tsp. xanthan gum<br />
1/4 tsp. fine sea salt <br />
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Preheat the oven to 160 degrees Celcius / 320 degrees Fahrenheit. Line two cookie sheets with parchment paper.<br />
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Cream the sugar and butter together in a big bowl. Set aside.<br />
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In another bowl, mix the oats, flour(s) and salt together. Work into the creamed butter and sugar.<br />
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Knead lightly until smooth. Roll on a lightly-floured work surface until about 5 mm thick. Use a 6 cm round cutter to cut rounds and place on prepared cookie sheets.<br />
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Bake in the oven for about 15 minutes, until starting to colour on the edges. Cool on a wire rack.<br />
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*If you don't have any berry or caster sugar, just grind plain white sugar in the food processor until it's finer.<i> </i><b> </b><br />
<br />Stephaniehttp://www.blogger.com/profile/04825887819716791533noreply@blogger.com0tag:blogger.com,1999:blog-315531562648653492.post-3855167933872277812019-10-19T09:04:00.001-07:002020-06-11T06:16:52.501-07:00german sunken plum cake<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrOsqFGlPEmWZ_uyljMaDw6nHLspTJqP1umIwFoG5SOHtdRFaBrnT4W4iZRGXNtxEwLOK2iIFTiqKn-dheQ-hw0WyrUcIgDdcCxrVgxOlGRQw6B9DeUe0gUJH6wHxXLn1Fi92ueXR-2ew/s1600/plum+cake+above.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrOsqFGlPEmWZ_uyljMaDw6nHLspTJqP1umIwFoG5SOHtdRFaBrnT4W4iZRGXNtxEwLOK2iIFTiqKn-dheQ-hw0WyrUcIgDdcCxrVgxOlGRQw6B9DeUe0gUJH6wHxXLn1Fi92ueXR-2ew/s400/plum+cake+above.jpg" width="400" /></a></div>
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For the past three years, <a href="https://www.chapters.indigo.ca/en-ca/books/classic-german-baking-the-very/9781607748250-item.html" target="_blank">Classic German Baking</a> has been my favourite cookbook.<br />
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By my latest count, I've made 31 of the recipes in the book. Everything from marble cake to choclate-dipped almond crescents to apple-marzipan cake to South German leek tart. And it's all very, very good. It is my dearest wish that <a href="https://www.thewednesdaychef.com/" target="_blank">Luisa</a> would follow up this book with a classic German cooking book. Just putting that out there.<br />
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Anyway. This is the cake we have made the most often because it is endlessly adaptable, according to the fruit you have on hand.<br />
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When we lived on the Prairies, we often made it with sour cherries or chopped rhubarb that had been tossed with a handful of brown sugar.<br />
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Now that we're in Montreal, I've been finding some nice prune plums that have been crying out to be added to cakes. I happily oblige.<br />
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The cake takes only a few minutes to throw together and has such a good buttery flavour with pockets of sweet slumped fruit ... I expect I'll be baking it every couple of months for the rest of my life.<br />
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<i>one year ago: </i><a href="http://www.dollopofcream.com/2018/08/overnight-oats-with-raspberries.html" target="_blank">overnight oats with raspberries</a><i><br />two years ago: </i><a href="http://www.dollopofcream.com/2017/09/koek.html" target="_blank">dutch koek</a><i><br />three years ago: </i><a href="http://www.dollopofcream.com/2016/10/salted-butter-crackers.html" target="_blank">salted butter crackers</a><br />
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<a href="http://dolloprecipes.blogspot.com/2019/10/german-sunken-plum-cake.html" target="_blank"><i>print</i></a> <br />
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<b>german sunken plum cake</b><br />
adapted from luisa weiss's sunken lemon-cherry cake in <a href="https://www.chapters.indigo.ca/en-ca/books/classic-german-baking-the-very/9781607748250-item.html" target="_blank">classic german baking</a><br />
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130 g. (9 tbsp. + 1 tsp.) butter, at room temperature<br />
180 g. (1 c. minus 1.5 tbsp.) sugar<br />
3 eggs<br />
grated peel of one lemon<br />
180 g. wheat flour<br />
<i>or gluten-free:</i><br />
<i> </i>70 g. millet flour<br />
<i> </i> 55 g. sweet rice flour<br />
55 g. potato starch<br />
1 tsp. xanthan gum<br />
1/2 tsp. baking powder<br />
1/4 tsp. salt<br />
300 — 400 g. (about 1.5 cups) quartered plums, pitted sour cherries, other stone fruit<br />
icing sugar to dust (optional) <br />
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Turn the oven on to 350 degrees Fahrenheit. Use parchment paper to line the bottom of a 9-inch/23 cm springform pan.<br />
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Beat the butter and sugar together until fluffy. Beat in the eggs one at a time. Mix in the grated lemon peel.<br />
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In another bowl, stir the flour(s), baking powder and salt together. Stir into the butter mixture until just combined. Make sure you've scraped the sides down to mix everything. If you are putting fruit in the batter (you may just put it on top), fold it in now.<br />
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Put the batter into your prepared pan and smooth the top. If you're putting fruit on top, do it now.<br />
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Bake for 50 — 60 minutes until it's golden brown and starting to pull away from the side of the pan.<br />
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Cool on a rack for 20 minutes before taking off the springform ring. You may dust with icing sugar before serving.<br />
<br />Stephaniehttp://www.blogger.com/profile/04825887819716791533noreply@blogger.com0tag:blogger.com,1999:blog-315531562648653492.post-56897140506231324412019-05-30T05:59:00.001-07:002020-06-11T06:17:40.718-07:00oat-date slice<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR51lx7m6LEBCzg5NlU5Ifh8Vh6TJt4Jz8UCliZ0UVBajONfeGEekZ56pz4t_nc4Cwzi4aZb2DVXMxFn0pYJK9UOVrXTszqZ5dUFF_kAGD_7NokrPdHhRaYowcRZEaN1_QVYAzquU-7R8/s1600/oat+date+slice+1+%25281%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR51lx7m6LEBCzg5NlU5Ifh8Vh6TJt4Jz8UCliZ0UVBajONfeGEekZ56pz4t_nc4Cwzi4aZb2DVXMxFn0pYJK9UOVrXTszqZ5dUFF_kAGD_7NokrPdHhRaYowcRZEaN1_QVYAzquU-7R8/s400/oat+date+slice+1+%25281%2529.jpg" width="400" /></a></div>
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A few things have happened since I last wrote here.<br />
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The husband wrote his PhD thesis and successfully defended it.<br />
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We moved across the country (again) and now live in Montréal.<br />
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I can now say with confidence: "I have my own bag" and "have a good day" in French when I'm shopping. <br />
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La belle province is a land of milk and honey. Literally. We are eating excellent local <a href="http://fromagesduquebec.qc.ca/fr/fromages/lait-de-vache/fromagerie-medard/14-arpents" target="_blank">cheese</a> and the honey from the <a href="https://www.marchespublics-mtl.com/en/marches/atwater-market/" target="_blank">Atwater Market</a> is so full of flavour that I feel like I can actually taste the wildflowers.<br />
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And even though it isn't French, this old Scottish favourite has become one of our favourite snacks.<br />
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It's called oat-date slice, and it's rather like matrimonial squares — but much simpler. The squares are soft but sturdy, and full of gooey dates. In other words, the perfect snack with your afternoon tea. (It's possible I've said that about other recipes here. It's all true.)<br />
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I adapted the recipe from <a href="https://www.amazon.co.uk/Scottish-Farmers-Market-Cookbook/dp/1903238722" target="_blank">The Scottish Farmers' Market Cookbook</a>. We picked up this little gem on our honeymoon, way back in 2007.<br />
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<i>one year ago: </i><a href="http://www.dollopofcream.com/2018/08/overnight-oats-with-raspberries.html" target="_blank">overnight oats with raspberries</a><br />
<i>two years ago: </i><a href="http://www.dollopofcream.com/2017/03/amazing-overnight-waffles.html" target="_blank">amazing overnight waffles</a><br />
<i>three years ago: </i><a href="http://www.dollopofcream.com/2016/04/sriracha-tofu-and-broccolini-with.html" target="_blank">sriracha tofu and broccolini with coconut rice</a> <br />
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<b>oat-date slice</b><br />
<a href="https://www.amazon.co.uk/Scottish-Farmers-Market-Cookbook/dp/1903238722" target="_blank"><i>The Scottish Farmers' Market Cookbook</i></a> by Nick Paul<b> </b><br />
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175 g. quick-cooking oats<br />
130 g. brown sugar<br />
1/4 tsp. sea salt <br />
125 g. wheat flour<br />
<i>or gluten-free:</i><br />
50 g. millet flour<br />
<i> </i>35 g. sweet rice flour<br />
40 g. potato starch<br />
1/2 tsp. xanthan gum<br />
90 g. coconut flakes<br />
135 g. butter<br />
1/4 c. water<br />
37 g. / 2 tbsp. golden syrup*<br />
1 tsp. baking soda<br />
200 g. dates, chopped roughly<br />
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Preheat oven to 350 degrees Fahrenheit. Grease an 8-by-8-inch baking dish or line it with parchment paper.<br />
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Stir oats, brown sugar, sea salt, flours and coconut together in a large bowl. Set aside.<br />
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In a medium bowl, melt the butter. Add the golden syrup and baking soda and whisk well. Stir into the oat mix. Mix well. Spread into the baking dish and use your fingers to pat it down evenly.<br />
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Bake for 15 to 20 minutes, until golden and somewhat set. Let cool completely before cutting.<br />
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*You could probably use honey or corn syrup in a pinch.<br />
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<i> </i> <br />
<br />Stephaniehttp://www.blogger.com/profile/04825887819716791533noreply@blogger.com0tag:blogger.com,1999:blog-315531562648653492.post-37012152961877336052018-08-15T18:09:00.000-07:002018-08-15T18:09:02.671-07:00overnight oats with raspberries<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfo0YxWyzU3td998HGZUXI0l2ZlzYmI_6r5mrKJGt_bUX5ADc61Duw8jLEVyzTf8dLFpqkbpsfhN8rhh8RzuvpP3QySC7MoEUN5WIQERfWWvJyqTcRmubOD08TIaJsyjpuxbiwR0A3_go/s1600/Overnight+Oats.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfo0YxWyzU3td998HGZUXI0l2ZlzYmI_6r5mrKJGt_bUX5ADc61Duw8jLEVyzTf8dLFpqkbpsfhN8rhh8RzuvpP3QySC7MoEUN5WIQERfWWvJyqTcRmubOD08TIaJsyjpuxbiwR0A3_go/s400/Overnight+Oats.jpg" width="400" /></a></div>
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OK, I'm back.<br />
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I have a cool breakfast for you on this hot and hazy summer's day.<br />
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And by <i>cool</i>, I do mean cold. Which is nice when you wake up and the house is already too hot to do anything but walk around very slowly as you wake up and consider whether you actually want that hot cup of tea.<br />
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And by <i>cool</i>, I mean: the work is already done. You can make it up the night before and pop it in the fridge. Total prep time is a cool five minutes.<br />
<br />
How did I come across this cool recipe, you ask?<br />
<br />
Well, I was doing a breakfast survey of what y'all eat for breakfast and my friend Chira suggested this. I was intrigued. She shared the recipe. The rest is history, and overnight oats are now a firm favourite at the breakfast table chez Mitchell Campbell.<br />
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It's a very forgiving recipe. Scale it up or down as you please. I'm giving you enough to feed two people for three days. Or three people for two days. And so on. Do feel free to use other frozen or fresh fruit, too. Of course, you can also use flavoured yogurt and remove the honey and vanilla. See what I mean about it being a forgiving recipe?<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigdCSV5gpoRnNbytSmTl2nfaCf0LD8fHuZlhR4t96GPlz4LvKC8SvGk81j5GZjxInDsozVOHX6NLujZcnMIx6HE-GaPBvNUVNUlN6UmfTWZpGstOeO9bcIYYVzYUQjNU9WKbbGIBtjBzs/s1600/Overnight+Oats+Yogurt.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigdCSV5gpoRnNbytSmTl2nfaCf0LD8fHuZlhR4t96GPlz4LvKC8SvGk81j5GZjxInDsozVOHX6NLujZcnMIx6HE-GaPBvNUVNUlN6UmfTWZpGstOeO9bcIYYVzYUQjNU9WKbbGIBtjBzs/s400/Overnight+Oats+Yogurt.jpg" width="400" /></a></div>
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<i>one year ago: </i><a href="http://www.dollopofcream.com/2017/07/scotland.html" target="_blank">scotland</a><br />
<i>two years ago: </i><a href="http://www.dollopofcream.com/2016/08/eating-from-amsterdam-to-vienna.html" target="_blank">eating out from amsterdam to vienna</a><br />
<i>three years ago: </i><a href="http://www.dollopofcream.com/2015/07/chicken-coconut-curry-soup.html" target="_blank">chicken coconut curry soup</a><br />
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<i><a href="http://dolloprecipes.blogspot.com/2018/08/overnight-oats-with-raspberries.html" target="_blank">print</a></i><br />
<i><br /></i>
<b>overnight oats with raspberries</b><br />
<i>feeds 6 </i><br />
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2 c. quick oats*<br />
1 c. milk<br />
1 c. plain yogurt<br />
1 — 2 tsp. vanilla extract<br />
2 — 3 tbsp. honey<br />
few grinds of salt<br />
2 c. frozen raspberries<br />
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The night before breakfast, stir everything together but the raspberries. Taste and see if you'd like more honey or salt. Stir in the frozen raspberries. Cover and store in the fridge. Eat.<br />
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*Make sure those oats are certified gluten-free if you're feeding a Celiac.<br />
<i><br /></i>Stephaniehttp://www.blogger.com/profile/04825887819716791533noreply@blogger.com0tag:blogger.com,1999:blog-315531562648653492.post-67022210528979228252018-01-27T14:08:00.002-08:002018-01-27T14:08:35.118-08:00cock-a-leekie soup<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaRzZLyFTBrDjuKNr0JPkWUKB9k9Bbq3FsRfRsqP2C1JSY7qudBy4sXrkQDXGk4ewfmg9nnd56lH-cZqUeIHUd2CZnDeScvNcugF5_aZXn3BUqT6ec1T5lOnRL15jykvFBIMjK9tPVDnk/s1600/Cock-a-leekie+soup+far.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaRzZLyFTBrDjuKNr0JPkWUKB9k9Bbq3FsRfRsqP2C1JSY7qudBy4sXrkQDXGk4ewfmg9nnd56lH-cZqUeIHUd2CZnDeScvNcugF5_aZXn3BUqT6ec1T5lOnRL15jykvFBIMjK9tPVDnk/s400/Cock-a-leekie+soup+far.jpg" width="400" /></a></div>
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Just a few months of radio silence there.<br />
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But now — now!<br />
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Now, it is 2018 and it appears to be the Year of the Flu at our house, so I have a great many chicken soup recipes in store for you.<br />
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Let's start with this one. Unless you're Scottish, you might not have heard of it before.<br />
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I will tell you all about it. First and foremost, it is very tasty and just the thing you want to eat in the winter, whether you are sickly or healthy. It is also quick, which is handy when you're frail or come home from work and want to eat quickly on a dark winter's night.<br />
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It is basically a chicken soup with leeks and rice ... but, oh, it is so much more than that.<br />
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The leeks and rice are like silky soulmates — you'll know what I mean when you take your first bite. And the lemon rind! Somehow, when you add a bay leaf and a piece of lemon rind to this soup, you get a soup that tastes much more complex than it actually is. The original recipe doesn't call for carrots but I like the way the orange flecks brighten up the soup.<br />
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Apparently, the first recipe was printed in 1598, although its very fun name wasn't popular until the 1700s. Also, the original version had prunes. Prunes! I could actually see them working here but I haven't tried them yet. I'll let you know.<br />
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Now, in terms of how you do the chicken, you have two options. You may start with a couple of chicken breasts and poach them in the broth while the soup cooks. Then you pull them out, cut them up, and throw them back in.<br />
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Or, you may start with the best invention in the grocery story: the rotisserie chicken. In that case, cut out little chunks and add them near the end. Either way, this is easy. And very, very comforting.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilLdL1W5u2t90BewhEcyv_kQpJNwle2JOqVh7dxwxe5QKAkZ0JARuT2ZU-Wxn6tC7Y0rjZNvhcwlwwILKfHCQkburtl3zd3u-ze4Lewh5KMyWGqtdvkPqbxzKdm-uzhZG09N-mU5a7O4Y/s1600/Cock-a-leekie+soup+near.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilLdL1W5u2t90BewhEcyv_kQpJNwle2JOqVh7dxwxe5QKAkZ0JARuT2ZU-Wxn6tC7Y0rjZNvhcwlwwILKfHCQkburtl3zd3u-ze4Lewh5KMyWGqtdvkPqbxzKdm-uzhZG09N-mU5a7O4Y/s400/Cock-a-leekie+soup+near.jpg" width="400" /></a></div>
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<i>one year ago: </i><a href="http://www.dollopofcream.com/2017/02/old-fashioned-scottish-shortbread.html" target="_blank">old-fashioned scottish shortbread</a><br />
<i>two years ago: </i><a href="http://www.dollopofcream.com/2016/01/kimchi-soup.html" target="_blank">kimchi soup</a><br />
<i>three years ago: </i><a href="http://www.dollopofcream.com/2015/01/cheesecake-in-jar-with-passion-fruit.html" target="_blank">cheesecake in a jar with passion fruit sauce</a><br />
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<i><a href="http://dolloprecipes.blogspot.ca/2018/01/cock-leekie-soup.html" target="_blank">print</a></i><br />
<br />
<b>cock-a-leekie soup</b><br />
<i>adapted from <a href="http://www.canadianliving.com/food/recipe/cock-a-leekie-soup-1" target="_blank">canadian living</a></i><br />
<i>serves 4 — 5</i><br />
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2 tbsp. vegetable oil<br />
1 tbsp. butter<br />
3 c. leeks, sliced<br />
1 1/2 c. carrots, chopped<br />
9 c. chicken stock<br />
1 c. long-grain white rice, like jasmine or basmati<br />
3 strips of lemon rind<br />
2 bay leaves<br />
2 boneless, skinless chicken breasts (raw or cooked)<br />
salt and pepper<br />
3 tbsp. flat-leaf parsley, chopped<br />
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Warm a Dutch oven or heavy-bottomed pot over medium heat. Add the oil and butter, then stir in the leeks and carrots. Throw in a bit of salt. Cover and cook for 5 to 10 minutes until leeks are soft.<br />
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Add stock, rice, lemon rind and bay leaf. If using raw chicken breast, throw in now. Bring to a boil. Simmer for about 18 to 20 minutes until rice is tender.<br />
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Remove the lemon rind and bay leaf. If you poached the chicken breast, remove it now and cut into small chunks. Add chicken chunks to the soup and heat up again.<br />
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Add salt and pepper to taste. Stir in parsley. Serve.<br />
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<br />Stephaniehttp://www.blogger.com/profile/04825887819716791533noreply@blogger.com0tag:blogger.com,1999:blog-315531562648653492.post-78123597619847231752017-09-13T18:43:00.000-07:002017-09-13T18:43:01.165-07:00koek<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEismQOL_1Vb4pYWN1K5UiAF_jtaYN9_WElaUnH8Rm8NUMte23dBQ6wR-8W1tunkmyXs-5vkZGLd6q3J-QLH4JQX3AEvGuJt9AGQqfPInDX0FMVwn7iqAtLaacyZSD1_5SwWSdu5zDkah-4/s1600/koek+with+slices.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEismQOL_1Vb4pYWN1K5UiAF_jtaYN9_WElaUnH8Rm8NUMte23dBQ6wR-8W1tunkmyXs-5vkZGLd6q3J-QLH4JQX3AEvGuJt9AGQqfPInDX0FMVwn7iqAtLaacyZSD1_5SwWSdu5zDkah-4/s400/koek+with+slices.jpg" width="400" /></a></div>
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As far as I understand, it's pronounced like "kook."<br />
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The word is Dutch, and so is this lovely little loaf.<br />
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You might not be surprised when I tell you it has a slight black-licorice flavour, because of the anise powder. It has other warming spices, too — cinnamon, allspice and cloves — but the anise comes through the most.<br />
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If you don't love licorice, you might not love this loaf.<br />
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But if you do — oh, you're in for a treat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp3fABU8107CBMlwjB7qpdlWoXdA38RVYS-H9iw-I2rVpigq19fus8QKQxhcZPm0g0jh6L_TZS1MA8ySeLKn4GvDEipHogco1-dOhQ8SyNs20d1oGSuDZ3h4DYo-CaOrWw3LYteRjPMjE/s1600/koek+butter.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp3fABU8107CBMlwjB7qpdlWoXdA38RVYS-H9iw-I2rVpigq19fus8QKQxhcZPm0g0jh6L_TZS1MA8ySeLKn4GvDEipHogco1-dOhQ8SyNs20d1oGSuDZ3h4DYo-CaOrWw3LYteRjPMjE/s400/koek+butter.jpg" width="400" /></a></div>
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It bakes up to be satisfyingly chewy and is absolutely the perfect thing slathered with butter right around mid-afternoon. With a cup of tea, of course.<br />
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This is another recipe from my friend Sheri's late mom, who was a wonderful home baker. If you'd like to try another recipe of hers, here's her <a href="http://www.dollopofcream.com/2011/05/dutch-marzipan-cookies.html" target="_blank">Dutch marzipan cookies</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTZb3GHNTtmwfQQjP5HUl2ymNwNwlAsIkP65HpFouXqQz8gulLToUKI-R_PoxUrQlN-6At_pzT-CumLPO4_JS8M1rMHmBhoVVJa3dR-mbt6F1Zil8IXRXPViQsH1hZe6T252QB14zeju0/s1600/koek.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTZb3GHNTtmwfQQjP5HUl2ymNwNwlAsIkP65HpFouXqQz8gulLToUKI-R_PoxUrQlN-6At_pzT-CumLPO4_JS8M1rMHmBhoVVJa3dR-mbt6F1Zil8IXRXPViQsH1hZe6T252QB14zeju0/s400/koek.jpg" width="400" /></a></div>
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<i>one year ago: </i><a href="http://www.dollopofcream.com/2016/08/eating-from-amsterdam-to-vienna.html" target="_blank">eating out from amsterdam to vienna</a><br />
<i>two years ago: </i><a href="http://www.dollopofcream.com/2015/09/summer-germany.html" target="_blank">summer: germany</a><br />
<i>three years ago: </i><a href="http://www.dollopofcream.com/2014/09/mt-harris-trail-mix.html" target="_blank">mt. harris trail mix</a><br />
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<i><a href="http://dolloprecipes.blogspot.ca/2017/09/koek.html" target="_blank">print</a></i><br />
<i><br /></i>
<b>koek</b><br />
<i>original recipe from Mrs. Brink</i><br />
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2 c. wheat flour<br />
<i>or gluten-free:</i><br />
<i> </i>70 g. millet flour<br />
70 g. oat flour<br />
70 g. sweet rice flour<br />
70 g. potato starch<br />
1 1/2 tsp. xanthan gum<br />
1 c. brown sugar<br />
3 tsp. baking powder<br />
1 tbsp. cinnamon<br />
1 tsp. anise<br />
1/8 tsp. allspice<br />
1/8 tsp. cloves<br />
1/2 c. molasses<br />
1 c. milk<br />
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Preheat the oven to 350 degrees Fahrenheit. Grease a loaf pan.<br />
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Get out a big bowl and mix the dry ingredients. Stir in the molasses and milk. Pour into loaf pans.<br />
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Bake 45 minutes to 1 hour, until set and a toothpick comes out clean.<br />
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<br />Stephaniehttp://www.blogger.com/profile/04825887819716791533noreply@blogger.com0tag:blogger.com,1999:blog-315531562648653492.post-70419964624451633262017-07-15T14:29:00.000-07:002017-07-15T14:29:46.397-07:00scotland<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZMH13fP9nVYnsY7YwmZ2EjkPQSD_9v2BT2mGdfC6WYFxCqv_MwewIwjnC7qJ0e3e6mMXKWyL263IqB-rue-W1u3Fzr08UN9Hf4LOG02zpxRBN0M80ilO0OnLu4g_KR9wbzjqMMVBOiOg/s1600/Skye+Ornsay+Light.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZMH13fP9nVYnsY7YwmZ2EjkPQSD_9v2BT2mGdfC6WYFxCqv_MwewIwjnC7qJ0e3e6mMXKWyL263IqB-rue-W1u3Fzr08UN9Hf4LOG02zpxRBN0M80ilO0OnLu4g_KR9wbzjqMMVBOiOg/s400/Skye+Ornsay+Light.jpg" width="400" /></a></div>
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My dear readers — where did I go?<br />
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Well, as you can see here, Scotland.<br />
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But that was just for two weeks. Otherwise, I've been sticking close to home in Edmonton and Calgary. My writing coaching business is growing, which means less time to come and dollop around over here.<br />
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However. I continue to cook and bake, so surely I can work myself up to posting about it more than once every three months? I certainly <i>hope</i> so. In fact, I've been making a lot of Scottish food lately.<br />
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So, Scotland! Let me show you some pictures ...<br />
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Glasgow:<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSCTfPp7TxvZqNMlfhc_rZAXBloBFKY8-gTWH9mlNPwx61SuYH_r0taSigDMALQ15EKRN06gFlkwbrZQzWwfB4DLJy-iO2JxyyW0zhuUe7JotYhmW11nt-CArVXRjd8tbmKW6HFMrV4Uw/s1600/Glasgow+Rhodos.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSCTfPp7TxvZqNMlfhc_rZAXBloBFKY8-gTWH9mlNPwx61SuYH_r0taSigDMALQ15EKRN06gFlkwbrZQzWwfB4DLJy-iO2JxyyW0zhuUe7JotYhmW11nt-CArVXRjd8tbmKW6HFMrV4Uw/s400/Glasgow+Rhodos.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Rhodos in full bloom in Kelvingrove Park, next to Kelvingrove Art Gallery</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsRB-_egvsEUv86aRf2V6p9wcn-TXZBeO_2TTiKTzdVoInDOlBMAWPnazXHmMrFYghWCkQShecMow_Zfu4XGkQY31_aBY3w_zTj03gCla1vos9H8MZgoIev_tckqUr_hOQ48fbkqQHYQs/s1600/Glasgow+River+Kelvin.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="427" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsRB-_egvsEUv86aRf2V6p9wcn-TXZBeO_2TTiKTzdVoInDOlBMAWPnazXHmMrFYghWCkQShecMow_Zfu4XGkQY31_aBY3w_zTj03gCla1vos9H8MZgoIev_tckqUr_hOQ48fbkqQHYQs/s400/Glasgow+River+Kelvin.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>The River Kelvin (AKA our running route)</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0mXKfdf9fj3n1_Q0_LworvheipGvxpKnzCQlqjpJUjFqQSIKm1pLMnKBJiQhroWVekFDvdmbDR2PKAaS5_rGJEfHFlnv41clip63lnSD02JJLFHNjSqlIv2ElKugH5vTUdGzUuGbZpPg/s1600/Glasgow+Botanical+Garden+Anniversary+S2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0mXKfdf9fj3n1_Q0_LworvheipGvxpKnzCQlqjpJUjFqQSIKm1pLMnKBJiQhroWVekFDvdmbDR2PKAaS5_rGJEfHFlnv41clip63lnSD02JJLFHNjSqlIv2ElKugH5vTUdGzUuGbZpPg/s400/Glasgow+Botanical+Garden+Anniversary+S2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Twilight stroll in the Glasgow Botanical Garden to <br />celebrate our 10th wedding anniversary</i><br />
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<span style="font-size: small;">Isle of Bute:</span></div>
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<span style="font-size: small;">Inveraray:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilYrmjD9lkt3JN_BuGEPolQ07-w3VdLqZ0UmhDhfwuE7OVlreKp45Pd619Vi6V3q_2e0tOCrXGmvbLHPbkLhiqybLcX4yI3_Bkbx8xyZj4TUt4IbWEdA75vikCrysuJclSI_6SkgJeLYI/s1600/Inveraray+Castle+SC.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilYrmjD9lkt3JN_BuGEPolQ07-w3VdLqZ0UmhDhfwuE7OVlreKp45Pd619Vi6V3q_2e0tOCrXGmvbLHPbkLhiqybLcX4yI3_Bkbx8xyZj4TUt4IbWEdA75vikCrysuJclSI_6SkgJeLYI/s400/Inveraray+Castle+SC.jpg" width="400" /></a></div>
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<span style="font-size: small;">Isle of Mull:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIQZ03wqUdpDqcbCn6J_AFZeIY99pde5vOlYfFX23lN0V2cYouE2_pma-1AtQM3nDkvfMFnkkeoY55Z4Z2yZCsCat2hTwRB5fGlxt1pxJKfhBLEMFYwP1zrdBzIA8TdB41zFiDDnUMaQA/s1600/Mull+Sheep.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIQZ03wqUdpDqcbCn6J_AFZeIY99pde5vOlYfFX23lN0V2cYouE2_pma-1AtQM3nDkvfMFnkkeoY55Z4Z2yZCsCat2hTwRB5fGlxt1pxJKfhBLEMFYwP1zrdBzIA8TdB41zFiDDnUMaQA/s400/Mull+Sheep.jpg" width="400" /></a></div>
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<span style="font-size: small;">Isle of Skye:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQa1GZb1fxTeugDcWUahGZ4-XSKicWZySw5QJ_rIr_F0HNnWfiVdXb8bJOJ3GXJU27KNmoxdYJc_ItAPN-NQh6Yz6rdfHw9V_NZmKGCKbJTGxqQAOtj38IIa-FiDsUO7-IRRRwDRaW-zo/s1600/Skye+Morning+View+from+B+%2526+B.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQa1GZb1fxTeugDcWUahGZ4-XSKicWZySw5QJ_rIr_F0HNnWfiVdXb8bJOJ3GXJU27KNmoxdYJc_ItAPN-NQh6Yz6rdfHw9V_NZmKGCKbJTGxqQAOtj38IIa-FiDsUO7-IRRRwDRaW-zo/s400/Skye+Morning+View+from+B+%2526+B.jpg" width="400" /></a></div>
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<span style="font-size: small;">Stirling:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYqTP_G5rbjUyKTcs7ny0iHWzYzGRJUFYE-PkOgHcehMn87rw2VYNUeRnyVWgvUPo8x3LfiQwNuvWzEnonNJq43euX2dIjPJd31Y-IEravGM7VF_sWEJ-qNy0txTBWodG31R1rIHrP70M/s1600/Stirling+Coffee+Shop+Tea+SM.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYqTP_G5rbjUyKTcs7ny0iHWzYzGRJUFYE-PkOgHcehMn87rw2VYNUeRnyVWgvUPo8x3LfiQwNuvWzEnonNJq43euX2dIjPJd31Y-IEravGM7VF_sWEJ-qNy0txTBWodG31R1rIHrP70M/s400/Stirling+Coffee+Shop+Tea+SM.jpg" width="400" /></a></div>
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<span style="font-size: small;">Oh, and you were wondering about the food? </span></div>
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<span style="font-size: small;">We loved it — thank you for asking. The local creamy cheese, the cockles meat, the smoked fish, the perfect soups for lunch ... You see why I've been inspired to make more Scottish food at home.</span></div>
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<span style="font-size: small;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: small;"><i>one year ago: </i><a href="http://www.dollopofcream.com/2016/07/walnut-pesto.html" target="_blank">walnut pesto</a></span></div>
<div style="text-align: left;">
<span style="font-size: small;"><i>two years ago: </i><a href="http://www.dollopofcream.com/2015/07/chicken-coconut-curry-soup.html" target="_blank">chicken coconut curry soup</a></span></div>
<div style="text-align: left;">
<span style="font-size: small;"><i>three years ago: </i><a href="http://www.dollopofcream.com/2014/07/oatmeal-chocolate-cherry-cookies.html" target="_blank">oatmeal chocolate cherry cookies</a></span></div>
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<br />Stephaniehttp://www.blogger.com/profile/04825887819716791533noreply@blogger.com0tag:blogger.com,1999:blog-315531562648653492.post-53939452041351813462017-03-30T19:26:00.001-07:002017-03-30T19:26:43.318-07:00amazing overnight waffles<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYpYkJG8cgvmhRS470nvMGfG7-9cedTwfHaGuhw5xsydwvmdtkdrljGX5klw73F5vOeMPy99jits7AM4N2ECr6SzuXpTSJKRHc5hiAGgoe-rnkdkNSLe-Yp_C-0MEbV5FQf46MqgiQtNw/s1600/waffle+cut+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYpYkJG8cgvmhRS470nvMGfG7-9cedTwfHaGuhw5xsydwvmdtkdrljGX5klw73F5vOeMPy99jits7AM4N2ECr6SzuXpTSJKRHc5hiAGgoe-rnkdkNSLe-Yp_C-0MEbV5FQf46MqgiQtNw/s400/waffle+cut+2.jpg" width="400" /></a></div>
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Let's carry on with the breakfast theme, shall we?<br />
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I have been meaning to tell you about these waffles for quite a while now.<br />
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I started thinking about yeasted waffles seven years ago, when I ate one for breakfast at <a href="http://www.macrinabakery.com/" target="_blank">Macrina Bakery</a> in Seattle. It was light but substantial and had that homey flavour of freshly-baked bread. I was hooked.<br />
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But I didn't perfect my own gluten-free yeasted waffle recipe until last winter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghP4vKLKcrXapR206odgN0cHqnXFPv5yMwiDrR8g9i4tyeSz1artkbR5ORbG2iiP4pdJrTi5xHTGKjkR8UyVxBNi2Afxqs5J18UrUiqsbedxaotsb1ZpXv-9Yb4LjD4kbJZ1Mx8IYZUc8/s1600/waffle+making.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghP4vKLKcrXapR206odgN0cHqnXFPv5yMwiDrR8g9i4tyeSz1artkbR5ORbG2iiP4pdJrTi5xHTGKjkR8UyVxBNi2Afxqs5J18UrUiqsbedxaotsb1ZpXv-9Yb4LjD4kbJZ1Mx8IYZUc8/s400/waffle+making.jpg" width="400" /></a></div>
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Enter Mollie Katzen's <i>Amazing Overnight Waffles</i> in <a href="https://www.chapters.indigo.ca/en-ca/books/the-essential-new-york-times/9780393061031-item.html" target="_blank">The Es</a><a href="https://www.chapters.indigo.ca/en-ca/books/the-essential-new-york-times/9780393061031-item.html" target="_blank">sential New York Times Cookbook</a>.<br />
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Besides tasting exactly the way I want my waffle to taste, they have a genius technique. The night before — or even a day or two before! — you stir together the dry ingredients and whisk in some milk. Then you cover it and let it sit out on the counter overnight to do its thing.<br />
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Let me tell you, it doesn't sleep overnight (but I do). Instead, it bubbles and develops a faint taste of sourdough and hangs out happily until I rub the sleep out of my eyes and go check on it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwDJrF01MpYv_7FmAT9c_v07XGk-VGdh8PUXgW5bEPZuK7SxkIYoE6VLBOqyp91Fz2YSPmIukzPT2f62EGnHnZH2o4-o1eAWeOywFyVlOB0LvKbgFdUhGOPBjRZjNDVgP7WqzrF9kbxxQ/s1600/waffle+mix.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwDJrF01MpYv_7FmAT9c_v07XGk-VGdh8PUXgW5bEPZuK7SxkIYoE6VLBOqyp91Fz2YSPmIukzPT2f62EGnHnZH2o4-o1eAWeOywFyVlOB0LvKbgFdUhGOPBjRZjNDVgP7WqzrF9kbxxQ/s400/waffle+mix.jpg" width="400" /></a></div>
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At that point, I plug in the waffle iron to heat because all I have to do is whisk an egg and a bit of melted butter into the batter.<br />
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All of a sudden, we're sitting down at the breakfast table taking in the wonder of a weekend morning and eating hot yeasted waffles.<br />
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It is heaven. A very achievable heaven.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPzCCkTLBg7f9DG3KOLcycyxF-hPqRBlyjf2cMCkR6siCxGhydgoFGqrYhFBBcJ31Jzw6sSTt4-W38NnEII_CDM6vr1fiZ4hd8AXluWNc5lrmQbRXw7ufhP3BnQine-cZfVZ84LPMqjrI/s1600/waffle+cut.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPzCCkTLBg7f9DG3KOLcycyxF-hPqRBlyjf2cMCkR6siCxGhydgoFGqrYhFBBcJ31Jzw6sSTt4-W38NnEII_CDM6vr1fiZ4hd8AXluWNc5lrmQbRXw7ufhP3BnQine-cZfVZ84LPMqjrI/s400/waffle+cut.jpg" width="400" /></a></div>
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<i>one year ago: </i><a href="http://www.dollopofcream.com/2016/04/sriracha-tofu-and-broccolini-with.html" target="_blank">sriracha broccolini and tofu with coconut rice</a><br />
<i>two years ago: </i><a href="http://www.dollopofcream.com/2015/03/peanut-sesame-noodles.html" target="_blank">peanut sesame noodles</a><br />
<i>three years ago: </i><a href="http://www.dollopofcream.com/2014/03/brigadeiros.html" target="_blank">brigadeiros</a> and <a href="http://www.dollopofcream.com/2014/04/spicy-salmon-broth.html" target="_blank">spicy salmon broth</a><br />
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<u><a href="http://dolloprecipes.blogspot.ca/2017/03/amazing-overnight-waffles.html" target="_blank">print</a></u><br />
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<b>amazing overnight waffles</b><br />
<i>By Mollie Katzen in <a href="https://www.chapters.indigo.ca/en-ca/books/the-essential-new-york-times/9780393061031-item.html" target="_blank">The Essential New York Times Cookbook</a> by Amanda Hesser</i><br />
<i>Adapted for gluten-free flours</i><br />
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265 g. flour (2 c.) all-purpose wheat flour<br />
<i>Or gluten-free:</i><br />
55 g. oat flour<br />
50 g. millet flour<br />
80 g. potato starch<br />
80 g. sweet rice flour<br />
2 tsp. xanthan gum<br />
1 tsp. active dry yeast<br />
1 tbsp. sugar<br />
heaping 1/2 tsp. table salt or heaping 1 tsp. kosher salt<br />
490 g. (2 c.) milk<br />
1 large egg, lightly beaten<br />
64 g. (6 tbsp.) butter, melted + butter for the waffle iron<br />
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Stir the flour(s), yeast, sugar and salt together in a large bowl. Whisk in the milk. Cover the bowl with plastic wrap or a plastic hat (my favourite). Let stand overnight at room temperature. (If your kitchen will be warmer than 21 degrees, put it in the fridge. Likewise, if you'd like to make this more than 15 hours ahead, put it in the fridge.)<br />
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Have a good sleep.<br />
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In the morning, heat up the waffle iron. Whisk the egg and melted butter into the batter, which will be somewhat thin. Mix a little neutral oil and melted butter together and brush it over the waffle iron. Dollop spoonfuls of batter onto the iron and use a metal spoon to spread it out a bit. You are looking for just enough batter to cover much of the waffle iron.<br />
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Cook until crisp and brown but not too dark, about 2 to 3 minutes. Serve hot. If you're making them for a crowd, you can keep them warm on a rack in a low oven. Don't pile them on a plate because they'll release steam and get quite soft.<br />
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Stephaniehttp://www.blogger.com/profile/04825887819716791533noreply@blogger.com0tag:blogger.com,1999:blog-315531562648653492.post-36930853568441979832017-03-02T19:33:00.002-08:002017-03-03T07:51:52.470-08:00lemon curd<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf0zoX_Mn8SASymRkD0TCySD7yBcZqGzXU9CieOWhqbPAO5OyuWmRcw0oUDTPezdtlHTG2Ys1PyDOF4evtd5cRNxHhqtuAV67EnTfK-X2sS8GF0-TeighIZQjqmNWvZEVE6lzsCmvWasM/s1600/lemon+curd+action.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf0zoX_Mn8SASymRkD0TCySD7yBcZqGzXU9CieOWhqbPAO5OyuWmRcw0oUDTPezdtlHTG2Ys1PyDOF4evtd5cRNxHhqtuAV67EnTfK-X2sS8GF0-TeighIZQjqmNWvZEVE6lzsCmvWasM/s400/lemon+curd+action.jpg" width="400" /></a></div>
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As a teenager, I used to make lemon curd all the time.<br />
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I remember pulling out the double-boiler and setting the bottom pot on to boil while I measured out the lemon, sugar, eggs and butter for the top pot.<br />
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I'm not sure where I got the recipe — maybe the church cookbook?<br />
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In any case, I was smitten. I spooned it thickly between layers of cake and dolloped it on vanilla ice cream. Sometimes, I just spread it over buttered toast.<br />
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All that to say: why did I forget about it for 20 years?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Z9dYU2a4XJ2yoVHZLpA6TnjX02PelpHRrLYYrjc-L_n4pltOTeq1s5Q4TrDpzM4rovYpRTkdfod4m8RHApFTiDvSkstNNK7X_b4fbA2fBXMrQFKrmRTqBhUEDObHrrzvM58ikAYCjn8/s1600/lemon+curd+table.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Z9dYU2a4XJ2yoVHZLpA6TnjX02PelpHRrLYYrjc-L_n4pltOTeq1s5Q4TrDpzM4rovYpRTkdfod4m8RHApFTiDvSkstNNK7X_b4fbA2fBXMrQFKrmRTqBhUEDObHrrzvM58ikAYCjn8/s400/lemon+curd+table.jpg" width="400" /></a></div>
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As I have just re-realized, there's something about transforming the lemon into a wobbly, rich curd that makes it taste even more intensely of lemon. And it is wonderful.<br />
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I got fully back on the lemon curd bandwagon last weekend when I tried Regina Schrambling's <a href="https://cooking.nytimes.com/recipes/1017151-lemon-almond-butter-cake" target="_blank">lemon-almond butter cake</a>. In it, you make lemon curd, then plop great spoonfuls onto the almond dough. The cake rises up around the curd and it all mingles together to create a homely cake with surprising pockets of lemon flavour. It is very good.<br />
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Then on Shrove Tuesday, Scott and I were invited to a pancake dinner. I, of course, offered to bring a pancake topping. Because — really — I'm always up to the challenge of making a new pancake topping.<br />
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Lemon curd it was. We had it again yesterday morning on our leftover pancakes. It might be just be our new favourite pancake topping.<br />
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At this rate, I'll be making lemon curd every three days. I think we'd both be OK with that.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijYaG2n5TZ9CabsEOPBocH4b3Aq3Eghvu7kYlcahCayFpdUKIpZwiwNy5wha6XyJI38ytT27tb9QI5pTLNCmsIdBrrRQn8SzkeEENYkNFkBdW3We_ZePhkzjgN8P6d2tcX6_U8NVkhj5U/s1600/lemon+curd.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijYaG2n5TZ9CabsEOPBocH4b3Aq3Eghvu7kYlcahCayFpdUKIpZwiwNy5wha6XyJI38ytT27tb9QI5pTLNCmsIdBrrRQn8SzkeEENYkNFkBdW3We_ZePhkzjgN8P6d2tcX6_U8NVkhj5U/s400/lemon+curd.jpg" width="400" /></a></div>
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<i>one year ago: </i><a href="http://www.dollopofcream.com/2016/03/roasted-rhubarb-with-wine-and-vanilla.html" target="_blank">roasted rhubarb with wine and vanilla</a><br />
<i>two years ago: </i><a href="http://www.dollopofcream.com/2015/03/buttermilk-pancakes-with-apple-pear-tops.html" target="_blank">buttermilk pancakes with apple-pear tops</a><br />
<i>three years ago: </i><a href="http://www.dollopofcream.com/2014/03/salted-butter-break-ups.html" target="_blank">salted butter break-up cookies</a><br />
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<u><a href="http://dolloprecipes.blogspot.ca/2017/03/lemon-curd.html" target="_blank">print</a></u><br />
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<b>lemon curd</b><br />
<i>very slightly adapted from <a href="https://cooking.nytimes.com/recipes/1017151-lemon-almond-butter-cake" target="_blank">Regina Schrambling</a>* </i><br />
<i>makes a scant cup</i><br />
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grated zest and juice of 1 lemon<br />
7 tbsp. sugar<br />
2 extra-large eggs**<br />
3 tbsp. butter, cubed<br />
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If you have a double boiler, put water in the bottom pot and get it started boiling. If you don't, start a regular pot. Place a fine-mesh sieve over a medium bowl and set aside for later.<br />
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In the top pot of the double boiler or a heatproof bowl, beat the zest, juice, sugar and eggs well. Add the butter. Set it over the boiling water pot. Stir constantly with a rubber spatula or a wooden spoon until it thickens into curd, about 5 to 8 minutes. I found mine was ready when the spatula would leave a trail on the bottom of the pot that wouldn't completely fill in with curd.<br />
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Strain into the bowl you already prepared. Press plastic wrap over the curd to keep it from forming a skin and cool in the fridge. Put in a clean jar or another container with a lid. Some recipes say lemon curd keeps for weeks in the fridge. Enjoy!<br />
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<i>*</i>I halved the recipe. Also, the original recipe (halved) calls for 6 tablespoons sugar. I mistakenly used 7 the first time I made it and I've kept using 7. I find it's just the right amount of sweet —any less and it would be too puckery.<br />
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**I do tend to have extra-large eggs on hand because they're a good price at the Italian Centre. However, I'm pretty sure this would work with large eggs, as the difference in weight is usually very small. Try it and let me know?<br />
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<br />Stephaniehttp://www.blogger.com/profile/04825887819716791533noreply@blogger.com0tag:blogger.com,1999:blog-315531562648653492.post-26439641137153117082017-02-09T19:03:00.003-08:002017-02-10T14:44:57.168-08:00old-fashioned scottish shortbread<br />
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I've had Scotland on my mind lately.<br />
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At the end of January, Scott and I hosted a big Robbie Burns Day party, where we ate Scottish meatballs and everyone wore plaid. Our friend Niall also read Burns poems in Old Scots wearing his Campbell kilt. It was glorious.<br />
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When I think of Scotland, I think of mountains and strong black tea and beautiful woolen blankets and ... shortbread.<br />
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I've made gluten-free shortbread before, but I was hankering after something a bit more old-fashioned in the shortbread department.<br />
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One cold January afternoon, I pulled out my recipe binder for cookies. I kept turning the pages until I found my Great-Aunt Marjorie's recipe for shortbread.<br />
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Well, Marjorie gave it to me but I think she got it from her mother-in-law. Although I'm not actually completely sure about that. In any case, it's called "Mom Allison's Shortbread" and Allison is a Scottish name, so I feel good about its authentic Scottish-Canadian roots.<br />
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All that to say — it's just what I was looking for. You bake it in an 8-inch tin and then cut it into "petticoat tails," which look like triangles, for the uninitiated.<br />
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The recipe says that letting it sit in a sealed tin for a couple of days brings out the flavour, and that is true. However, it was also fantastic an hour out of the oven. So it's good on all fronts: right away, two days later, ten days later. I can't give you any longer time frames because it won't last that long in our household.<br />
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<i>one year ago: </i><a href="http://www.dollopofcream.com/2016/02/gluten-free-sandwich-bread.html" target="_blank">gluten-free sandwich bread</a><br />
<i>two years ago: </i><a href="http://www.dollopofcream.com/2015/01/cheesecake-in-jar-with-passion-fruit.html" target="_blank">cheesecake in a jar with passion fruit sauce</a> and <a href="http://www.dollopofcream.com/2015/02/tomato-soup-with-two-fennels.html" target="_blank">tomato soup with two fennels</a><br />
<i>three years ago: </i><a href="http://www.dollopofcream.com/2014/01/nuts-and-bolts.html" target="_blank">nuts and bolts</a> and <a href="http://www.dollopofcream.com/2014/01/tuscan-white-beans.html" target="_blank">tuscan white beans</a><br />
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<u><a href="http://dolloprecipes.blogspot.ca/2017/02/mom-allisons-shortbread.html" target="_blank">print</a></u><br />
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<b>mom allison's shortbread</b><br />
<i>bakes an 8-inch round you may cut into 8 or 12 pieces</i><br />
<i>note: whether you use wheat flour or the gluten-free flours, you still also add the white rice flour</i><br />
<i><br /></i>
vanilla castor or berry sugar to sprinkle on top*<br />
6 oz. all-purpose wheat flour<br />
<i> or gluten-free: </i><br />
<i> </i>2 oz. millet flour<br />
2 oz. potato starch<br />
2 oz. sweet rice flour<br />
1 tsp. xanthan gum<br />
2 oz. white rice flour<br />
3 oz. berry or castor sugar**<br />
1/2 tsp. kosher salt (or 1/4 tsp. table salt)<br />
5 oz. salted butter, at room temperature.<br />
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Preheat the oven to 325 degrees Fahrenheit.<br />
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Whisk the dry ingredients together. Rub in the butter with your fingers or use a stand mixer to make a stiff dough.<br />
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Roll the dough out between two sheets of plastic wrap. Remove the top layer of plastic wrap and invert the dough into an 8-inch cake tin. Now, peel off the new top layer of plastic wrap.<br />
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Mark into 8 or 12 pieces and prick all over with a fork. Bake in the mid-oven for 25 to 30 minutes, until it's set and just the edges are slightly golden.<br />
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Take it out of the oven and sprinkle with vanilla sugar. Mark pieces off again.<br />
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Once it's cool, you can try some right away. You can also let it sit in a sealed container for a couple of days to bring out the flavour. We found it just gets better with time but it still great the first day.<br />
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* Make your own vanilla sugar by immersing a split vanilla bean into the sugar for some time. If you just think of this right before baking — no problem. It still works and you can use the leftover sugar for future baking projects.<br />
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** If you don't have this finer sugar on hand, just whiz it up in the food processor for a little while until the grains look smaller. This worked for me.<br />
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<br />Stephaniehttp://www.blogger.com/profile/04825887819716791533noreply@blogger.com0tag:blogger.com,1999:blog-315531562648653492.post-38810773229071165752016-12-15T18:11:00.001-08:002016-12-15T18:11:25.822-08:00christmas cookie (and gift) time!<div class="separator" style="clear: both; text-align: center;">
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Last weekend, I was suddenly given the gift of time.<br />
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You can probably guess what I used it for.<br />
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That's right: Christmas baking!<br />
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I made hazelnut-almond batons* and thin gingerbread almond cookies* from my favourite new cookbook, Classic German Baking. Of course, I also had to make a loaf of marzipan stollen.*<br />
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After two of those recipes called for grated lemon peel, naked lemons started colonizing my kitchen. I thought I should use them up before they multiplied, so I re-adapted my Great-Grandma McNair's lemon loaf to be gluten-free. It was fluffy and soft and buttery — I'll be posting about that soon.<br />
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After all that ... I was done. If I don't cook or bake for the next two weeks, I will be a happy camper. (Yes, that includes Christmas. Maybe we could have a cookie plate for dinner?)<br />
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If you haven't made your Christmas cookies yet, I thought you might like a round up of my favourites over the years, so here are few links. And do check out <a href="https://www.chapters.indigo.ca/en-ca/books/classic-german-baking-the-very/9781607748250-item.html?ikwid=classic+german+baking&ikwsec=Home&ikwidx=0" target="_blank">Classic German Baking</a> by <a href="http://www.thewednesdaychef.com/" target="_blank">Luisa Weiss</a> — it is a lovely tome of German goodness I will treasure for years. It even has a whole section devoted to Christmas baking.<br />
<ul>
<li><a href="http://www.dollopofcream.com/2013/02/chocolate-ginger-cookies.html" target="_blank">Chocolate Ginger Cookies</a></li>
<li><a href="http://www.dollopofcream.com/2013/12/janes-pecan-puffs.html" target="_blank">Jane's Pecan Puffs</a></li>
<li><a href="http://www.dollopofcream.com/2011/12/nougat-marzipan-cookies.html" target="_blank">Nougat Marzipan Cookies</a></li>
<li><a href="http://www.thewednesdaychef.com/the_wednesday_chef/2012/12/ottolenghis-spice-cookies.html" target="_blank">Ottolenghi's Spice Cookies</a></li>
<li><a href="http://www.dollopofcream.com/2010/01/shortbread-in-january_16.html" target="_blank">Shortbread</a></li>
<li><a href="http://www.dollopofcream.com/2014/12/shortbread-peppermint-pattie-cookies.html" target="_blank">Shortbread Peppermint Pattie Cookies</a></li>
<li><a href="http://www.dollopofcream.com/2011/12/spiced-ginger-mounds.html" target="_blank">Spiced Ginger Mounds</a></li>
<li><a href="http://orangette.net/2008/12/look-at-that/" target="_blank">Three-Layer Peppermint Bark</a></li>
<li><a href="http://www.dollopofcream.com/2010/12/tipsy-rum-balls.html" target="_blank">Tipsy Rum Balls</a></li>
<li><a href="http://www.dollopofcream.com/2010/11/walnut-slugs.html" target="_blank">Walnut Slugs</a></li>
<li><a href="http://www.dollopofcream.com/2012/12/cheese-ball.html" target="_blank">Cheese Ball!</a> (If you can't survive on cookies alone)</li>
</ul>
What's that I hear? Now that I've given you cookie ideas, you're still looking for a few gift ideas? Oh, OK ...<br />
<ul>
<li>The Trudeaus gave these <a href="http://kristanorris.com/" target="_blank">lovely scarves</a> to the Obama daughters when they visited earlier this year.</li>
<li>I finally had a chance to see this <a href="https://soprettycaracotter.com/" target="_blank">pretty jewellery</a> in person today at a pop-up downtown. I am especially enchanted with the interesting <a href="https://soprettycaracotter.com/" target="_blank">stud earrings</a>.</li>
<li>Not exactly romantic or magical, but who wouldn't want a <a href="https://www.cooksillustrated.com/equipment_reviews/1725-fat-separators/" target="_blank">fat separator</a> for making gravy and stock? I know I do.</li>
</ul>
* I adapted all these recipes to be gluten-free and they worked perfectly. Let me know if you'd like the details.<br />
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<i>one year ago: </i><a href="http://www.dollopofcream.com/2015/11/ginger-meringues.html" target="_blank">ginger meringues</a><br />
<i>two years ago: </i><a href="http://www.dollopofcream.com/2014/12/peppermint-lavender-balm.html" target="_blank">peppermint lavender balm</a><br />
<i>three years ago: </i><a href="http://www.dollopofcream.com/2013/12/annies-sun-dried-tomatoes.html" target="_blank">annie's sun-dried tomato dip</a><br />
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<br />Stephaniehttp://www.blogger.com/profile/04825887819716791533noreply@blogger.com0tag:blogger.com,1999:blog-315531562648653492.post-52934710678814509122016-12-01T18:18:00.000-08:002016-12-13T16:37:01.854-08:00hitting the road ...<br />
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There hasn't been much cooking or baking in my world over the past month.<br />
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Instead, I ate many snacks of roasted hazelnuts (a tiny Tupperware container easily fits in my fancy purse) and was lucky to try tacos in Vancouver, dumplings in Toronto and burgers in Calgary.<br />
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During the day, I've been putting on a suit and going to <a href="http://telegramwriting.com/" target="_blank">business</a> meetings —just call me <i>Corporate Stephanie. </i>During the evening, I've been catching up with my good friends who are sprinkled across Canada. All in all, a pretty great month.<br />
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Now that it's December, I'm happy to be back in Edmonton, plotting the German cookies I'll bake for my Christmas cookie plate and settling into the routine of reading Christmas cards after dinner.<br />
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But! I thought you might like to know about the restaurants I discovered, so I've updated <a href="http://www.dollopofcream.com/p/hop-go-fetch-it-canada.html" target="_blank">Hop & Go Fetch It</a> with eight new spots from my travels.<br />
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Check it out for that taco bar in Vancouver, not to mention sushi like butter and a hippie lunch spot. For Toronto, look for my new favourite neighbourhood coffee shop and a fancy, independent coffee shop in the heart of all those shiny office towers downtown.<br />
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<i>one year ago: </i><a href="http://www.dollopofcream.com/2015/12/wish-list.html" target="_blank">wish list</a><br />
<i>two years ago: </i><a href="http://www.dollopofcream.com/2014/12/shortbread-peppermint-pattie-cookies.html" target="_blank">shortbread peppermint pattie cookies</a><br />
<i>three years ago: </i><a href="http://www.dollopofcream.com/2013/12/annies-sun-dried-tomatoes.html" target="_blank">annie's sun-dried tomatoes</a><br />
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<br />Stephaniehttp://www.blogger.com/profile/04825887819716791533noreply@blogger.com0tag:blogger.com,1999:blog-315531562648653492.post-69103121103926300442016-11-03T17:40:00.000-07:002016-11-03T17:41:17.152-07:00kladdkaka: sticky chocolate cake<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxLikps19cr58CfWGep3XcsF6BE1_obLDUGijdZox54I83xrK3VRKT7p6LrMkb_9mqw1br62INdoZeoSgiza7UIlA1-4QYHpCrlDYZdm9xV9BceMZFTbR-09SIAQhkHnREElpObSHr0ac/s1600/Kladdkaka+Close.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxLikps19cr58CfWGep3XcsF6BE1_obLDUGijdZox54I83xrK3VRKT7p6LrMkb_9mqw1br62INdoZeoSgiza7UIlA1-4QYHpCrlDYZdm9xV9BceMZFTbR-09SIAQhkHnREElpObSHr0ac/s400/Kladdkaka+Close.jpg" width="400" /></a></div>
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This simple chocolate cake is apparently ubiquitous across Sweden.<br />
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I haven't visited Sweden yet, so I think I should probably do a serious research trip soon to confirm that.<br />
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But in the meantime, I can make kladdkaka at home in approximately two seconds. (Or half an hour, which is the equivalent of two seconds in the cake-baking world.)<br />
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<i>Kladkakka</i> is the original Swedish word and it's pretty fun to say. Kladdkaka is sticky and dense with ground hazelnuts and practically breathes chocolate. It also has a fudgy centre. In other words, it's just what I want in a quick weekend dessert.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6sCzzXD0ZIcfaSa2zvBYga-51onoJeoQNCVwWtOsLsWrO-QZcRgYaLLBiczH0rdj1zeJkQX54nsIwuiiGDvVwVRbdbklGuksHzGruFDegZ3oS-L3HMt3VoA2QkDCHlfiGq0ROOlv7fgI/s1600/Kladdkaka+Above.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6sCzzXD0ZIcfaSa2zvBYga-51onoJeoQNCVwWtOsLsWrO-QZcRgYaLLBiczH0rdj1zeJkQX54nsIwuiiGDvVwVRbdbklGuksHzGruFDegZ3oS-L3HMt3VoA2QkDCHlfiGq0ROOlv7fgI/s400/Kladdkaka+Above.jpg" width="400" /></a></div>
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The original recipe in the lovely <a href="https://www.chapters.indigo.ca/en-ca/books/fika-the-art-of-the/9781607745860-item.html" target="_blank">Fika</a> calls for unroasted almonds ... but hazelnuts are my very favourite nut, so I went with them. I also roasted them first because a roasted hazelnut is the ultimate hazelnut.<br />
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This cake seems pretty forgiving, though <i style="background-color: white; color: #333333; font-family: georgia, serif; font-size: 12px; line-height: 20px;">–</i> I think you couldn't go wrong with roasted or unroasted almonds, hazels or walnuts, or even a combination of all three.<br />
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Kladdkakka also has the fun option of sprinkling poppy seeds on top! How unexpected is that? That's why I love these recipes from other parts of the world. I didn't have any poppy seeds in the house, but I'll definitely put them on next time.<br />
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So, if you have some nuts and cocoa, go ahead <i style="background-color: white; color: #333333; font-family: georgia, serif; font-size: 12px; line-height: 20px;">–</i> make kladdkaka!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfrPNQ64ne2ecRU7uyiekgWSPaMsS8TDT2Jv9azJIeC1E7DNCsA00K2iU0A5n0E2D99zQCGjxRsq7ngDN9ge64TxXYML7xyUp8bUJ1KJaGvqVXx0x1XfQvSkBmwN0C5tokAaDALNGDkZ0/s1600/Kladdkaka+Side.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfrPNQ64ne2ecRU7uyiekgWSPaMsS8TDT2Jv9azJIeC1E7DNCsA00K2iU0A5n0E2D99zQCGjxRsq7ngDN9ge64TxXYML7xyUp8bUJ1KJaGvqVXx0x1XfQvSkBmwN0C5tokAaDALNGDkZ0/s400/Kladdkaka+Side.jpg" width="400" /></a></div>
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<i>one year ago: </i><a href="http://www.dollopofcream.com/2015/11/ginger-meringues.html" target="_blank">ginger meringues</a><br />
<i>two years ago: </i><a href="http://www.dollopofcream.com/2014/11/hazelnut-cacao-nib-granola.html" target="_blank">hazelnut cacao nib granola</a><br />
<i>three years ago: </i><a href="http://www.dollopofcream.com/2013/11/pictures-of-japan.html" target="_blank">japan in pictures</a><br />
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<b><u><a href="http://dolloprecipes.blogspot.ca/2016/11/kladdkaka-sticky-chocolate-cake.html" target="_blank">print</a></u></b><br />
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<b>sticky chocolate cake (kladdkaka)</b><br />
<i>slightly adapted from <a href="https://www.chapters.indigo.ca/en-ca/books/fika-the-art-of-the/9781607745860-item.html" target="_blank">fika</a> by anna brones and johanna kindvall</i><br />
<i>note that this recipe halves beautifully</i><br />
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1/2 c. (71 g., 2.5 oz) hazelnuts, if possible roasted and rubbed in a tea towel until their skins come off*<br />
1/2 c. (113 g., 4 oz) butter<br />
2 eggs<br />
1 c. (198 g., 7 oz) sugar<br />
1/3 c. + 1 tbsp. (28 g., 1 oz) unsweetened cocoa powder<br />
1/4 tsp. salt<br />
3 <i style="background-color: white; color: #333333; font-family: georgia, serif; font-size: 12px; line-height: 20px;">–</i> 4 tsp. poppy seeds (optional)<br />
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Preheat the oven to 350 degrees Fahrenheit (175 Celsius). Grease a 9-inch (23-centimetre) springform pan.<br />
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Put the nuts in a food processor and grind until almost fine.<br />
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Melt the butter. Set aside to cool.<br />
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Whisk the eggs and sugar together in a bowl. Stir in the cocoa powder and salt. Then add the almonds, then the slightly-cooled butter. Stir until smooth.<br />
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Pour into the prepared pan. Sprinkle the top evenly with poppy seeds. Bake 15 to 20 minutes, until it's set on top but still a bit sticky inside. To check this, carefully lift one side of the pan. It's done if it doesn't move. If it still looks runny, let it bake a little longer.<br />
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Cool before serving <i style="background-color: white; color: #333333; font-family: georgia, serif; font-size: 12px; line-height: 20px;">–</i> either alone or with a dollop of whipped cream.<br />
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*The original recipe calls for unroasted almonds. I think walnuts would be good too.<br />
<br />Stephaniehttp://www.blogger.com/profile/04825887819716791533noreply@blogger.com0tag:blogger.com,1999:blog-315531562648653492.post-31529565196588941272016-10-16T20:05:00.000-07:002016-10-16T20:05:02.430-07:00salted butter crackers<br />
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Well, it turns out that <a href="http://telegramwriting.com/" target="_blank">starting your own business</a> can leave one a little frazzled and forgetful.<br />
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I could tell you all about leaving the locker key on the bench in the change room at the swimming pool instead of pinning it to my bathing suit <i style="background-color: white; color: #333333; font-family: georgia, serif; font-size: 12px; line-height: 20px;">–</i> but that isn't really food related.<br />
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Instead, let's talk about these crackers.<br />
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Last weekend, I was supposed to bring a second dessert to our friends William and Nancy for Thanksgiving dinner. It needed to be gluten-free and nut-free, so we settled on <a href="http://www.dollopofcream.com/2014/03/salted-butter-break-ups.html" target="_blank">salted butter break-ups</a>. They're a crowd pleaser and I've written about them before: basically, a giant butter cookie that everyone can break up at the table.<br />
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I got down to work early Sunday afternoon, mixing and rolling the dough onto the pan. I noticed that the dough didn't look quite right and wasn't as big as usual ... but assumed everything would right itself in the oven.<br />
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Wrong.<br />
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The giant "cookie" came out thin and impoverished looking. Basically, like something that would feed four people instead of 15.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQzSjhyIfylBy7MTHsRikol0z0QK2frX3QAtAH-ibK8IhIxO9iZBVmjGnDmFBkHKkHIC976swPGZEDWm6zgod_PWJnJyfM4X9AroPuWB8q75pQn64Nrr_ydQsMjnwu4L30hxAPLTRN3DA/s1600/salted+butter+crackers+close.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQzSjhyIfylBy7MTHsRikol0z0QK2frX3QAtAH-ibK8IhIxO9iZBVmjGnDmFBkHKkHIC976swPGZEDWm6zgod_PWJnJyfM4X9AroPuWB8q75pQn64Nrr_ydQsMjnwu4L30hxAPLTRN3DA/s400/salted+butter+crackers+close.jpg" width="400" /></a></div>
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I pulled Scott into the kitchen for a consult. He stumbled in from a nap and looked at it bleary-eyed. Unfortunately, he agreed with my assessment. We set to work on another dessert: sour cherry crumble, this time.<br />
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While we were baking our second dessert, I thought we might as well break into the sad cookie and try it ourselves.<br />
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It broke with a happy snap and we cautiously tasted a piece. That was when it dawned on me.<br />
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I had forgotten the sugar.<br />
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No wonder it was smaller and thinner and paler.<br />
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It was not a cookie. It was a cracker.<br />
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And you know what? It was a really good cracker: buttery and salty and just crying out for cheese.<br />
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I threw a few in a bowl and we brought them along to the dinner. After dessert, they became the cheese course. Indeed, with grapes and bellavitano cheese, they were heavenly.<br />
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I guess being frazzled and forgetful isn't so bad after all.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9YN5erR8cpy9IaofK89y18DES02RAVWdJeuzyPfudKNrBzT52lzlISVYiQeSDX1GWzxeY0ISTt0bY6sXBDg_qit50unBXGtNC2Z9IfmqhVzg1nfpUGTnYaakKL6AlNHHC2C5OM8XTn8s/s1600/salted+butter+crackers+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9YN5erR8cpy9IaofK89y18DES02RAVWdJeuzyPfudKNrBzT52lzlISVYiQeSDX1GWzxeY0ISTt0bY6sXBDg_qit50unBXGtNC2Z9IfmqhVzg1nfpUGTnYaakKL6AlNHHC2C5OM8XTn8s/s400/salted+butter+crackers+1.jpg" width="400" /></a></div>
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<i>one year ago: </i><a href="http://www.dollopofcream.com/2015/10/eating-squash-pasta-and-talking-over.html" target="_blank">squash pasta with onions caramelized in maple syrup and apple cider vinegar</a><br />
<i>two years ago: </i><a href="http://www.dollopofcream.com/2014/10/fresh-plum-kuchen.html" target="_blank">fresh plum kuchen</a><br />
<i>three years ago: </i><a href="http://www.dollopofcream.com/2013/10/leek-gratin.html" target="_blank">leek gratin</a><br />
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<b><u><a href="http://dolloprecipes.blogspot.ca/2016/10/salted-butter-crackers.html" target="_blank">print</a></u></b><br />
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<b>salted butter crackers</b><br />
<i>via myself and <a href="http://thelittleredkitchen.blogspot.ca/2012/08/a-summer-feast-and-gluten-free-cookie.html" target="_blank">the little red kitchen</a> </i><br />
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1 3/4 c. all-purpose flour<br />
<i>or gluten-free:</i><br />
<i> </i>127 g. (4.5 oz) tapioca starch<br />
42 g. (1.5 oz) sweet rice flour<br />
42 g. (1.5 oz) sorghum flour<br />
3/4 <span style="background-color: white; color: #333333; font-family: "georgia" , serif; font-size: 12.8px; line-height: 20.7067px;">–</span> 1 tsp. sel gris or kosher salt or sea salt<br />
9 tbsp. (127 g./4.5 oz) cold butter, cut into 18 pieces<br />
3 <span style="background-color: white; color: #333333; font-family: "georgia" , serif; font-size: 12.8px; line-height: 20.7067px;">–</span> 5 tbsp. cold water<br />
1 egg yolk, for the glaze<br />
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Pour the flour(s) and salt in a food processor and pulse to mix. Drop the butter in and pulse until it looks like coarse meal with pea-sized and smaller pieces. While the machine is running, slowly add some of the cold water. Only add enough water to make a dough that almost forms a bowl. It will be very malleable.<br />
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Move the dough onto a big clean cutting board and form it into a square. Wrap it in plastic and refrigerate for about 1 hour (or up to 3 days).<br />
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When it's time to bake, preheat the oven to 350 degrees Fahrenheit and make sure your rack is centred. Line your baking sheet with a silicone baking mat or parchment paper.<br />
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Roll the dough out between sheets of plastic wrap until it becomes a rough rectangle that's about 1/4-inch thick and about 5 by 11 inches. Peel it onto your prepared baking sheet.<br />
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Whisk the egg yolk with a few drops of cold water, and use a pastry brush to brush the dough with the egg glaze.<br />
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Bake 30 <span style="background-color: white; color: #333333; font-family: "georgia" , serif; font-size: 12.8px; line-height: 20.7067px;">–</span> 40 minutes, or until golden. It should be firm to touch, but with a little spring when you press its centre. Dorie says the perfect break-up is crisp on the outside and still tender on the inside. When it's not too fragile, transfer it to a rack and let it cool to room temperature. Break into cracker pieces <span style="background-color: white; color: #333333; font-family: "georgia" , serif; font-size: 13px;"> </span><i style="background-color: white; color: #333333; font-family: georgia, serif; font-size: 12px; line-height: 20px;">–</i> or let your guests break it up<span style="background-color: white; color: #333333; font-family: "georgia" , serif; font-size: 13px;"> </span><i style="background-color: white; color: #333333; font-family: georgia, serif; font-size: 12px; line-height: 20px;">–</i> and serve with cheese.<br />
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Stephaniehttp://www.blogger.com/profile/04825887819716791533noreply@blogger.com1tag:blogger.com,1999:blog-315531562648653492.post-32179275094515690322016-08-04T16:03:00.001-07:002018-08-15T18:10:11.531-07:00eating out from amsterdam to vienna<br />
<i>Favourite restaurants in the Netherlands, Germany and Austria</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPz1j_nWf-iQsfKLsMfYIbYfaV1ihSmADwEmIdO5WFIciQrQnRvP5sL_Zr4vD7w7oTSy3IIuQQ4BU37XGPGBjiHzDgCxCatOMzti5JjL_ZFQaGSowB3AR9vfnyYaRbyPQIhnaaPupMr50/s1600/Rijksmuseum+Cafe.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPz1j_nWf-iQsfKLsMfYIbYfaV1ihSmADwEmIdO5WFIciQrQnRvP5sL_Zr4vD7w7oTSy3IIuQQ4BU37XGPGBjiHzDgCxCatOMzti5JjL_ZFQaGSowB3AR9vfnyYaRbyPQIhnaaPupMr50/s400/Rijksmuseum+Cafe.jpg" width="400" /></a></div>
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Last summer, we went to the Netherlands, Germany and Austria<i> </i>for the month of August. We cycled, we swam in lakes <i style="background-color: white; color: #333333; font-family: georgia, serif; font-size: 12px; line-height: 20px;">–</i> and the Blue Danube! <i style="background-color: white; color: #333333; font-family: georgia, serif; font-size: 12px; line-height: 20px;">–</i> we hiked, and we walked around the big cities, poking into urban nooks and crannies.<br />
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And we ate. So well.<br />
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Think:<br />
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<i>Crusty buns with chewy centres</i><br />
<i>Perfectly-balanced lunch salads</i><br />
<i><i>Crisp croquettes with hearts of melting cheese or tender meat</i> </i><br />
<i>Chilled cucumber soup with tomato "caviar"</i><br />
<i><i><i>Fresh apricot juice in the afternoon</i></i> </i><br />
<i>Creamy German cheesecake with mandarin</i><br />
<i>Warm plum cake with melting whipped cream</i><br />
<i>Hot plum dumplings in buttered-breadcrumbs </i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHnMeWsyREXl0HZ7_Z8sjokFR9kxUYcNw74vJYwnv_aNQGReliNGKEHHOAN1qzcOdluNeiDJTM2_MEkSEudDw62ZI8YotuaaYojrNUJmZ-T48wfMBdB6RZNUwtLO8FxrEcaiXbSkaBR7I/s1600/Vienna+Area+Lunch+Steffi.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHnMeWsyREXl0HZ7_Z8sjokFR9kxUYcNw74vJYwnv_aNQGReliNGKEHHOAN1qzcOdluNeiDJTM2_MEkSEudDw62ZI8YotuaaYojrNUJmZ-T48wfMBdB6RZNUwtLO8FxrEcaiXbSkaBR7I/s400/Vienna+Area+Lunch+Steffi.jpg" width="266" /></a></div>
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Speaking of dumplings <i style="background-color: white; color: #333333; font-family: georgia, serif; font-size: 12px; line-height: 20px;">–</i> and you must speak of dumplings if you speak of Austria <i style="background-color: white; color: #333333; font-family: georgia, serif; font-size: 12px; line-height: 20px;">–</i> have you heard of kasnocken?<br />
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It's pure Alpine comfort food: little dumplings swimming in a sharp cheesy sauce that's baked in an oven skillet with slivers of deep-fried onions on top. I could go back to <a href="http://www.baerenwirt-salzburg.at/" target="_blank">Bärenwirt</a> in Salzburg just to eat their kasnocken and sip my glass of Grüner Veltliner while I sit out on the patio and watch the green Salzach River flow by.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPny89po5uccMSuHnw_CgezDHgynYD33EDS-_OK3mAzpNJB9Pz12Kl-udE8Gc31Qnv5GldUvmNdqkkt35jj7FZJiyYmn5UIJpIXnMYuBpmGiHI8p-Q-Bt07PF4k8xCJLyFH9yhOI89esA/s1600/Langenlois+Plum+Kuchen.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPny89po5uccMSuHnw_CgezDHgynYD33EDS-_OK3mAzpNJB9Pz12Kl-udE8Gc31Qnv5GldUvmNdqkkt35jj7FZJiyYmn5UIJpIXnMYuBpmGiHI8p-Q-Bt07PF4k8xCJLyFH9yhOI89esA/s400/Langenlois+Plum+Kuchen.jpg" width="400" /></a></div>
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We ate so many good meals that I thought it was high time I share my favourite restaurants with you.<br />
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From the little <a href="http://www.bijwink.nl/" target="_blank">Wink</a> we happened to see down a side street in Amsterdam <i style="background-color: white; color: #333333; font-family: georgia, serif; font-size: 12px; line-height: 20px;">–</i> which turned out to be one of the most exquisite meals of our lives <i style="background-color: white; color: #333333; font-family: georgia, serif; font-size: 12px; line-height: 20px;">–</i> to the photocopied menu at the cozy <a href="http://www.amon-jell.at/" target="_blank">Gasthaus Jell</a> high above the Danube River to a flight of nine Alpine cheeses at the very modern <a href="https://www.steirereck.at/meierei/" target="_blank">Meierei</a> in Vienna's city park ...<br />
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I've just added my favourite restaurants in Amsterdam, Osnabrück, Cologne, Salzburg, the Wachau and Vienna in the European edition of <a href="http://www.dollopofcream.com/p/hop-go-fetch-it-europe.html" target="_blank">Hop & Go Fetch It</a>.<br />
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And to finish this post, I leave you with two very different dining experiences: sitting in the elegant terrace garden at <a href="http://www.loibnerhof.at/" target="_blank">Loibnerhof</a> in the Wachau wine region and finding amazing dim sum at <a href="http://www.mamaliuandsons.at/" target="_blank">Mama Lui & Sons</a> in the heart of Vienna. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQAlGnc1X4RgN62e00SLc1iJsKEM-Xt3RkdHTbVNoG91R_oT_DD2gHR68zlf3w5gFWN0ZCPU03ksVjVyfZ2-LdPhORwTCAdvc_TWfDzBXx5f65KgTMiQehHRXnnIsAsYqdQbyVzrnxuVI/s1600/Wachau+Loibnerhof+Steffi.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQAlGnc1X4RgN62e00SLc1iJsKEM-Xt3RkdHTbVNoG91R_oT_DD2gHR68zlf3w5gFWN0ZCPU03ksVjVyfZ2-LdPhORwTCAdvc_TWfDzBXx5f65KgTMiQehHRXnnIsAsYqdQbyVzrnxuVI/s400/Wachau+Loibnerhof+Steffi.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXgLMnxM6IR8j6ywkN1a6T1Ifp_1Y9eOzVHQQplYVEVAR-35rsWbv4o9X9od367ZtBq9j-OV1eAmSmDMhgv3a2AKr5TN9VyW9Bbyjl68EjBTGr3AFfZMzkCXCkp-bZzbA1oOjlU1F-J2c/s1600/Vienna+Mama+Lui+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXgLMnxM6IR8j6ywkN1a6T1Ifp_1Y9eOzVHQQplYVEVAR-35rsWbv4o9X9od367ZtBq9j-OV1eAmSmDMhgv3a2AKr5TN9VyW9Bbyjl68EjBTGr3AFfZMzkCXCkp-bZzbA1oOjlU1F-J2c/s400/Vienna+Mama+Lui+1.jpg" width="400" /></a></div>
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<i>one year ago: </i><a href="http://www.dollopofcream.com/2015/07/chicken-coconut-curry-soup.html" target="_blank">chicken coconut curry soup</a> <br />
<i>two years ago: </i><a href="http://www.dollopofcream.com/2014/07/oatmeal-chocolate-cherry-cookies.html" target="_blank">oatmeal chocolate cherry cookies</a> and <a href="http://www.dollopofcream.com/2014/08/vietnamese-noodle-and-chicken-salad.html" target="_blank">vietnamese noodle and chicken salad</a><br />
<i>three years ago: </i><a href="http://www.dollopofcream.com/2013/07/silken-chocolate-mousse.html" target="_blank">silken chocolate mousse</a> and <a href="http://www.dollopofcream.com/2013/08/snack-chronicles-super-fudge.html" target="_blank">super fudge</a><br />
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<i><span id="goog_1321652081"></span><span id="goog_1321652082"></span></i>Stephaniehttp://www.blogger.com/profile/04825887819716791533noreply@blogger.com1tag:blogger.com,1999:blog-315531562648653492.post-84638870948203481162016-07-12T19:39:00.001-07:002016-07-14T07:55:03.410-07:00walnut pesto<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitGmEin-E-Z5Cww3VaqvH9sb2BiyMmNIe3YmhZ8ILe91dukR3ZIYKP8Ryux1EEDekBMa-zhPJ362BbNTismou_IaVpaj3aworNqJH1DgrZ6LeutlmkQCdu7awgZVd6g63AlJSnVlpytHE/s1600/Walnut+Pesto+%25281%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitGmEin-E-Z5Cww3VaqvH9sb2BiyMmNIe3YmhZ8ILe91dukR3ZIYKP8Ryux1EEDekBMa-zhPJ362BbNTismou_IaVpaj3aworNqJH1DgrZ6LeutlmkQCdu7awgZVd6g63AlJSnVlpytHE/s400/Walnut+Pesto+%25281%2529.jpg" width="400" /></a></div>
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Sadly, my friend Isabelle recently moved to Toronto.<br />
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Happily, she gave me a big bag of walnuts before she left. (Not to mention other pantry treasures: pomegranate molasses! a big vat of olive oil! glass noodles!)<br />
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I had never had such a big bag of walnuts before. I knew they wouldn't last forever, so I set about finding ways to use them.<br />
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First, I whirled them up with extra asparagus and parmesan. I slathered the sauce over pizza dough with feta cheese and pickled red onions. After that, I roasted a quarter of the bag and took them to work every day as a snack. Next, I added them to my granola recipe.<br />
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But then. <i>Then</i> I came across a recipe for walnut pesto on Smitten Kitchen. It looked so easy <i style="background-color: white; color: #333333; font-family: georgia, serif; font-size: 12px; line-height: 20px;">–</i> the perfect thing for the dinner party we were hosting that weekend.<br />
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Sure enough, it was incredibly simple to roast them and throw them in the food processor along with parmesan, garlic, thyme and a splash of sherry vinegar. After I pulsed them, I stirred in olive oil and chopped sun-dried tomatoes, tasted for seasoning and spread it on a cracker.<br />
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It was a beautiful, beautiful thing. Well, not <i>exactly</i> beautiful because it's brown with little flecks of red from the sun-dried tomato. But the taste! A beautiful, beautiful thing. Needless to say, our dinner guests agreed and wolfed them down.<br />
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Thank you, Isabelle. I now know that my pantry won't be complete without a big bag of walnuts. And if you come over for dinner any time in the next few years, I think you know what we'll be serving you as a little appetizer.<br />
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<i>one year ago: </i><a href="http://www.dollopofcream.com/2015/06/pasta-with-yogurt-peas-and-chile.html" target="_blank">pasta with yogurt, peas and chile</a> and <a href="http://www.dollopofcream.com/2015/06/martini-rosso.html" target="_blank">martini rosso</a><br />
<i>two years ago: </i><a href="http://www.dollopofcream.com/2014/06/penne-with-smoked-trout-and-asparagus.html" target="_blank">penne with smoked trout and asparagus</a> and <a href="http://www.dollopofcream.com/2014/06/quick-zucchini-saute.html" target="_blank">quick zucchini sauté</a><br />
<i>three years ago: </i><a href="http://www.dollopofcream.com/2013/06/chewy-granola-bars.html" target="_blank">chewy granola bars</a> and <a href="http://www.dollopofcream.com/2013/07/asian-slaw.html" target="_blank">asian slaw</a> <br />
<a href="http://dolloprecipes.blogspot.ca/2016/07/walnut-pesto.html" target="_blank"><br /></a>
<a href="http://dolloprecipes.blogspot.ca/2016/07/walnut-pesto.html" target="_blank"><i>print recipe</i></a> <br />
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<b>walnut pesto</b><br />
<i>slightly adapted from <a href="http://smittenkitchen.com/blog/2009/12/walnut-pesto/" target="_blank">smitten kitchen</a></i><br />
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1 c. roasted walnuts*<br />
1/4 c. parmesan cheese, grated<br />
1 garlic clove, crushed<br />
couple small shakes of dried thyme**<br />
nice salt to taste <br />
small splash sherry vinegar<br />
1/4 to 1/3 c. good olive oil<br />
3 tbsp. sundried tomatoes, chopped finely (oil-packed or re-hydrated dry tomatoes)<br />
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Pulse the walnuts, parmesan, garlic, thyme, salt and a small splash of sherry vinegar together in a food processor. You are looking for a coarse grind, not a uniform paste. Scrape it out into a bowl and stir in the smaller amount of olive oil. Add more olive oil if you'd like it to be looser. Stir in the sun-dried tomatoes. Taste for seasoning and decide if you need another small splash of sherry vinegar or more salt.<br />
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Spread on crackers and eat. Store what you don't use in the fridge for quite a few days.<br />
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<i>* </i>To roast the walnuts, preheat the oven to 350 degrees Fahrenheit. Spread the walnuts on a cookie tray and roast them for about 10 minutes until they smell good and you can see the nut meat has become golden. <i> </i><br />
<i>** </i>Smitten Kitchen's original recipe calls for the leaves from 3 sprigs of thyme. I'm sure that would be even better but I don't always have fresh thyme around.<i> </i><br />
<i> </i><a href="http://smittenkitchen.com/blog/2009/12/walnut-pesto/" target="_blank"><b> </b></a><br />
<br />Stephaniehttp://www.blogger.com/profile/04825887819716791533noreply@blogger.com0tag:blogger.com,1999:blog-315531562648653492.post-76397507961016666822016-05-23T13:29:00.000-07:002016-05-23T13:29:03.476-07:00on good service<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoiM8HwunNjpzfQ8mEydP3GiY1QB26-ql8LZL4SZk1hEOpTeeOaGurtK7R5ptoEGJs0llwqJQJ-O7ItMTAPLpwg7YqxKdxUOig1p3Q71ZAAlFHhONfmOrZ4tbHSEHuFAKJNN8j3GJFoAg/s1600/calgary_philsebastian.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoiM8HwunNjpzfQ8mEydP3GiY1QB26-ql8LZL4SZk1hEOpTeeOaGurtK7R5ptoEGJs0llwqJQJ-O7ItMTAPLpwg7YqxKdxUOig1p3Q71ZAAlFHhONfmOrZ4tbHSEHuFAKJNN8j3GJFoAg/s400/calgary_philsebastian.jpg" width="400" /></a></div>
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Last Sunday morning, at a coffee shop in Calgary, I was struck by how good service can change everything.<br />
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We were sitting in the sunshine of the little corner bar at <a href="https://www.philsebastian.com/" target="_blank">Phil & Sebastian</a> in the Mission, watching the world walk by. I was just finishing my avocado-sourdough toast and sipping my High Mountain tea, while Scott had already polished off his gluten-free breakfast sandwich and coffee.<br />
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We'd had a tough Saturday night.<br />
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It was our anniversary weekend and I'd found a good rate at a fancy hotel downtown. Now that Scott's a graduate student and I've <a href="http://www.telegramwriting.squarespace.com/" target="_blank">started my own business</a>, we don't get to stay at fancy hotels very often. We had been looking forward to this for weeks.<br />
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Well, we won't be going back to this hotel. After we were forced to change rooms late at night because of the hotel's loud stereo system <i style="background-color: white; color: #333333; font-family: georgia, serif; font-size: 12px; line-height: 20px;">–</i> and then the hotel tried to charge us $500 for the new smaller room <i style="background-color: white; color: #333333; font-family: georgia, serif; font-size: 12px; line-height: 20px;">– </i>we just wanted to get out of there.<br />
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So, Sunday morning, I thought about how this coffee shop could have been like the fancy hotel: uncaring and trying to get away with charging us the moon to sit there. But it wasn't. The staff were friendly and made exceptional coffee and tea along with a great breakfast at a good price.<br />
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When we got up to leave, I went over to the counter to thank the staff for running such a good café. They all smiled and thanked me and I walked back to Scott, happy to have this good experience.<br />
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As were were zipping up our jackets, a young man from behind the counter came over to us and asked if he we had to go right away. He wanted us to try a special coffee and it would just take a few minutes to make.<br />
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Of course we could stay for a special coffee. We sat back down on our cozy stools and looked out the window again.<br />
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Soon, he was back with two little cups of <a href="https://www.philsebastian.com/shop/coffee/panama/hartmann-pacamara-natural/" target="_blank">Pacamara</a> coffee from Panama. He explained how it was a naturally-processed coffee, which means the farmers let the beans dry with the fruit still on them. He said it's a hard process to control, but when it works it can lead to coffee like this: coffee that is fruity and sweet.<br />
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We thanked him and tried our little cups of coffee. It was the most unusual coffee: it was juicy and almost tasted like fruit punch <i style="background-color: white; color: #333333; font-family: georgia, serif; font-size: 12px; line-height: 20px;">–</i> but was definitely still coffee.<br />
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They were perfect little cups of coffee, and we couldn't help but smile at our good fortune.<br />
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<i>one year ago: </i><a href="http://www.dollopofcream.com/2015/05/snack-chronicles-cheddar-oatcakes.html" target="_blank">cheddar oatcakes</a><br />
<i>two years ago: </i><a href="http://www.dollopofcream.com/2014/04/lentil-soup-with-chorizo-croutes.html" target="_blank">lentil soup with chorizo croutes</a><br />
<i>three years ago:<a href="http://www.dollopofcream.com/2013/05/asparagus-and-cheese-sauce-on-toast.html" target="_blank"> </a></i><a href="http://www.dollopofcream.com/2013/05/asparagus-and-cheese-sauce-on-toast.html" target="_blank">aspargus and cheese sauce on toast</a><br />
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<br />Stephaniehttp://www.blogger.com/profile/04825887819716791533noreply@blogger.com0tag:blogger.com,1999:blog-315531562648653492.post-78341282214349074002016-04-20T19:03:00.000-07:002016-04-20T19:03:34.453-07:00hyperbraised fennel<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwqsMQqetHKtRS8Ci3Pmu3CMml2-8OVl2QThLGIYhKLRAwuOddxuvHLK3xOw99qfbcQfkJ4RUxsKvmEiIAgvJTPnZStytAvMrKMPwdJw18djw3hLxjPqj4lYrGx86Em9wIDqvL0PSFNmU/s1600/fennel1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwqsMQqetHKtRS8Ci3Pmu3CMml2-8OVl2QThLGIYhKLRAwuOddxuvHLK3xOw99qfbcQfkJ4RUxsKvmEiIAgvJTPnZStytAvMrKMPwdJw18djw3hLxjPqj4lYrGx86Em9wIDqvL0PSFNmU/s400/fennel1.jpg" width="400" /></a></div>
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I found this recipe in my desert-island cookbook, <a href="https://www.chapters.indigo.ca/en-ca/books/the-essential-new-york-times/9780393061031-item.html" target="_blank">The Essential New York Times Cookbook</a> by Amanda Hesser.<br />
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The book has no photos, but it does have headnotes.<br />
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Amanda Hesser is a master at writing headnotes <i style="background-color: white; color: #333333; font-family: georgia, serif; font-size: 12px; line-height: 20px;">–</i> she'll hook me in with just a single sentence or a couple of short paragraphs.<br />
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Her headnote for this hyperbraised fennel is glorious. Here's an excerpt:<br />
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<i>You cut the bulb into wedges; douse it with olive oil; season it with fennel fronds, fennel seeds, and red pepper flakes; and then blast it with heat until the liquid is cooked off and the fennel is just tender. The texture of the bulb ends up, somewhat miraculously, like confit </i><i style="background-color: white; color: #333333; font-family: georgia, serif; font-size: 12px; line-height: 20px;">–</i><i> it holds together but is like a concentrated fennel pudding inside.</i><br />
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So you see, I had to try it. It's now a rockstar regular in our house.<br />
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Back to headnote hunting . . .<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd0ZoH5yk_Y1wiAoiphy20yLB9ZWtusFk_pTCEtBNTtUT8h2v8xqSX1Rey7ZroFFwTOdhhTc9FNlDmuU5VQdXPoroN1_JVO9CaqMLS6uKS_uNfQxDqFqigWGTRPviAOYVlOhF5v8dPjJM/s1600/fennel2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd0ZoH5yk_Y1wiAoiphy20yLB9ZWtusFk_pTCEtBNTtUT8h2v8xqSX1Rey7ZroFFwTOdhhTc9FNlDmuU5VQdXPoroN1_JVO9CaqMLS6uKS_uNfQxDqFqigWGTRPviAOYVlOhF5v8dPjJM/s400/fennel2.jpg" width="400" /></a></div>
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<i>one year ago: </i><a href="http://www.dollopofcream.com/2015/04/lemon-chicken-soup-with-spaghetti.html" target="_blank">lemon chicken soup with spaghetti</a><br />
<i>two years ago: </i><a href="http://www.dollopofcream.com/2014/04/spicy-salmon-broth.html" target="_blank">spicy salmon broth</a><br />
<i>three years ago: </i><a href="http://www.dollopofcream.com/2013/04/stinging-nettle-soup.html" target="_blank">stinging nettle soup</a><br />
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<a href="http://dolloprecipes.blogspot.ca/2016/04/hyperbraised-fennel.html" target="_blank"><i>print here</i></a><br />
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<b>hyperbraised fennel</b><br />
<i>via R. W. Apple Jr. adapted from Alice Waters in <a href="https://www.chapters.indigo.ca/en-ca/books/the-essential-new-york-times/9780393061031-item.html" target="_blank">The Essential New York Times Cookbook</a> by Amanda Hesser</i><br />
<i>serves 4 to 6</i><br />
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4 large fennel bulbs including feathery fronds*<br />
1/2 c. extra virgin olive oil<br />
1 1/2 c. water<br />
2 tbsp. fennel seeds, finely ground in a spice grinder or mortar and pestle<br />
2 pinches crushed red pepper flakes**<br />
1 tsp. kosher salt (or 1/2 tsp. table salt)<br />
2 tbsp. fresh lemon juice<br />
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Cut the stalks off your fennel bulbs. Finely chop the fronds and set them aside. Cut each fennel bulb into eighths.<br />
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Place the fennel pieces into a heavy-bottomed pot or Dutch oven. Add the olive oil and water. Cover the pot and turn the heat up to high. As soon as it boils, turn the heat down to medium. Stir, cover and let cook for 5 minutes.<br />
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Stir in the fennel fronds, ground fennel seeds, red pepper flakes and salt. Turn the heat up to medium-high. Cover and cook until the liquid has almost evaporated and the fennel is very tender, about 10 minutes. (If you still have too much liquid, you can simmer it uncovered for a few minutes.)<br />
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Take the pot off the heat and stir in the lemon juice. Taste for salt and add more if necessary. Serve.<br />
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*If your fennel comes frondless, you may substitute 1/4 c. chervil leaves or leave them out.<br />
**I like to use my handy Korean red pepper flakes here. They don't give any heat.<br />
<br />Stephaniehttp://www.blogger.com/profile/04825887819716791533noreply@blogger.com0tag:blogger.com,1999:blog-315531562648653492.post-35731397585489227102016-04-04T19:32:00.000-07:002016-05-23T12:54:52.778-07:00sriracha tofu and broccolini with coconut rice<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfUgtp-klhHB8w0_ldel1QsAdN8l2n892kejcBZNM9bzVa6keK-cxKJzeV6Lo_6X3TfMX8SyHb3NbNQLjowM_XAPZuU_wINqqOkfkyhjdf33Mi8zy6DsgkYIlPPGa6NvPgqE2TMsxWwtA/s1600/sriracha_tofu_side.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfUgtp-klhHB8w0_ldel1QsAdN8l2n892kejcBZNM9bzVa6keK-cxKJzeV6Lo_6X3TfMX8SyHb3NbNQLjowM_XAPZuU_wINqqOkfkyhjdf33Mi8zy6DsgkYIlPPGa6NvPgqE2TMsxWwtA/s400/sriracha_tofu_side.jpg" width="400" /></a></div>
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For some reason, I forgot to make this for a year or two.<br />
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I'm not sure why, because once I discovered it again <i style="background-color: white; color: #333333; font-family: georgia, serif; font-size: 12px; line-height: 20px;">–</i> a few months ago <i style="background-color: white; color: #333333; font-family: georgia, serif; font-size: 12px; line-height: 20px;">–</i> I quickly remembered that it's one of my favourite weeknight dinners.<br />
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In fact, it's the kind of quick weeknight dinner that is so good and so interesting that we really should make it for guests on a weekend. I'd better get on that.<br />
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Anyway, I should probably tell you more about it.<br />
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First, do you like coconut rice? I love coconut rice. It has that extra bit of richness from the coconut milk and the saltiness is just right here to balance it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimQb_EDidBnzlxSFg1cWJpPbQ_3Xax-AzY9HfcHJOY6QfP8dLD5dsnxK_asvCcNm5nlEcUA305WpXffJFdwz9u9wenMwE3IuRFEwHNJQ8zwSD2QEoBR124SjGhYPzrkcuZDmPwYucP66E/s1600/sriracha_tofu_close.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimQb_EDidBnzlxSFg1cWJpPbQ_3Xax-AzY9HfcHJOY6QfP8dLD5dsnxK_asvCcNm5nlEcUA305WpXffJFdwz9u9wenMwE3IuRFEwHNJQ8zwSD2QEoBR124SjGhYPzrkcuZDmPwYucP66E/s400/sriracha_tofu_close.jpg" width="400" /></a></div>
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But the best part is how exciting the tofu is. I know you might not believe me when I describe tofu as exciting, but it's <i>true</i>. You'll have to make it to find out. The tofu is tossed with a simple mixture of sriracha and salt but somehow it becomes a new tasty thing with just a bit of chew.<br />
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The original recipe called for shrimp but since I can never find affordable ethical shrimp at the grocery store, I put in the tofu. Cheap, and possibly even better. (I've never tried the shrimp.)<br />
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Oh, and the broccolini. Or broccolette. Or finely-chopped and peeled regular broccoli. Whatever you call it, it picks up the sriracha and coconut milk and becomes the perfect crunchy bite next to the soft tofu.<br />
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Please, just make it. And don't forget about it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL8Tj2nwZwX9dSPrvWHUDyC6QgNyKq0LWxLahwgskKeYoj2tYzJn4EKxGmb7nqZ8IjsDRazx-S3LPOk1dKlxx1R0YVLW9eHyOTr8nm27vA1GRCygn-cQ-wgWeKga7zw2-eBOBDNZZeIes/s1600/sriracha_tofu_above.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL8Tj2nwZwX9dSPrvWHUDyC6QgNyKq0LWxLahwgskKeYoj2tYzJn4EKxGmb7nqZ8IjsDRazx-S3LPOk1dKlxx1R0YVLW9eHyOTr8nm27vA1GRCygn-cQ-wgWeKga7zw2-eBOBDNZZeIes/s400/sriracha_tofu_above.jpg" width="400" /></a></div>
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<i>One year ago: </i><a href="http://www.dollopofcream.com/2015/03/peanut-sesame-noodles.html" target="_blank">peanut sesame noodles</a><br />
<i>Two years ago: </i><a href="http://www.dollopofcream.com/2014/03/salted-butter-break-ups.html" target="_blank">salted butter break-up cookies</a><br />
<i>Three years ago: </i><a href="http://www.dollopofcream.com/2013/04/night-circus-mice.html" target="_blank">chocolate peanut butter mice with licorice tails</a><br />
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<i><a href="http://dolloprecipes.blogspot.ca/2016/03/sriracha-tofu-with-broccolini-and.html" target="_blank">print here</a></i><br />
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<b>sriracha tofu and broccolini with coconut rice</b><br />
<i>adapted from <a href="http://www.gourmet.com/recipes/2000s/2006/07/wok-shrimp.html" target="_blank">gourmet </a></i><br />
<i>serves 4 </i><i><i style="background-color: white; color: #333333; font-family: georgia, serif; font-size: 12px; line-height: 20px;">–</i> 5 </i><br />
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1 1/2 c. long-grain white rice*<br />
1 1/2 c. water<br />
1 tsp. sugar<br />
1 c. + 1/2 c. coconut milk, well-stirred<br />
3/4 tsp. + 3/4 tsp. salt<br />
1 lb (454 g.) broccolini or broccolette**<br />
1 block firm tofu, cut into bite-sized cubes<br />
2 1/2 tbsp. sriracha sauce<br />
2 tsp. cornstarch<br />
1/4 c. + 1/4 c. chicken broth<br />
1 tbsp. vegetable, canola or grapeseed oil<br />
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Rinse the rice under cold water and drain well. Pour into a medium-sized sauce pan with a heavy bottom. Add 1 1/2 cups water, sugar, 1 cup coconut milk and 3/4 teaspoon salt. Bring to a boil, then reduce heat to low and cover. Cook for 20 minutes, then take it off the heat and let it stand for 5 minutes, still covered.<br />
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While the rice is cooking, peel the broccolini stalks and cut the whole thing into 1-inch lengths. Set aside.<br />
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In another bowl, toss the tofu with the with the sriracha and the remaining 3/4 teaspoon of salt. Set aside.<br />
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In a smaller bowl, stir the cornstarch, 1/4 cup chicken broth, and 1/2 cup coconut milk until the cornstarch dissolves.<br />
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Heat a big heavy-bottomed skillet or Dutch oven over high heat. Add oil. Add broccolini and fry until it turns bright-green. Stir in the remaining 1/4 cup chicken broth. Once the liquid has evaporated (about 3 minutes), add the dressed tofu. Stir often and cook for 2 minutes. Stir the cornstarch mixture again and add it to the broccolini and tofu. Stir until the sauce is slightly thickened, about 3 minutes.<br />
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Fluff the rice and serve it with the broccolini mixture. Eat!<br />
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<i>* </i>We like Jasmine or Basmati rice<i> </i><b> </b><br />
** You could also use regular broccoli, stalks peeled and cut more finely<br />
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<br />Stephaniehttp://www.blogger.com/profile/04825887819716791533noreply@blogger.com2tag:blogger.com,1999:blog-315531562648653492.post-24088396234886001832016-03-27T15:18:00.000-07:002016-03-27T15:21:46.876-07:00roasted rhubarb with wine and vanilla<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj1D60dcbjAKrSUZxs2n_CfuZEB0JPyp6Q3dOzSGy3toxm-9P4sIKTmEbbCHGKBFLu9tKO7j7TwcNS9eBrxOooib0LloO-c0m8r5AKzjeTxt3pSnARwojW5wKCiFPoPjKELSkmWCmsQQU/s1600/rhubarb_container.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj1D60dcbjAKrSUZxs2n_CfuZEB0JPyp6Q3dOzSGy3toxm-9P4sIKTmEbbCHGKBFLu9tKO7j7TwcNS9eBrxOooib0LloO-c0m8r5AKzjeTxt3pSnARwojW5wKCiFPoPjKELSkmWCmsQQU/s400/rhubarb_container.jpg" width="400" /></a></div>
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In Edmonton this weekend, our rhubarb out in the garden hasn't unfurled itself yet. Although at least it's not covered by snow.<br />
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In Courtenay last weekend, my dad's rhubarb out in the garden was growing pink, squat stalks. It was <i>definitely</i> not covered by snow.<br />
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So, of course, Dad sent us home with a bag of them <i style="background-color: white; color: #333333; font-family: georgia, serif; font-size: 12px; line-height: 20px;">–</i> not to mention the kale and fresh herbs that were tucked around it.<br />
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(In case you were wondering, I've gone through airport security twice now with bags of rhubarb and kale. Security staff don't bat an eye. Maybe they're common plants to fly off the Island?)<br />
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The next day at home in snowy Edmonton, I decided to try roasting the rhubarb. I followed <a href="http://orangette.net/2010/03/a-lot-of-rhubarb/" target="_blank">Orangette's</a> simple recipe with wine and vanilla, and soon had perfectly tender rhubarb that held its shape beautifully <i style="background-color: white; color: #333333; font-family: georgia, serif; font-size: 12px; line-height: 20px;">– </i>if you were careful spooning it out.<br />
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I added a little yogourt and some of the bright-pink syrup pooled in the bottom of the baking dish, and had a lovely birthday snack. The wine and vanilla are just haunting flavours, not overpowering, which means the roasted rhubarb is also good with breakfast.<br />
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Now that I've used all of my Courtenay supply, I'm anxiously watching mine in the garden here. When it does unfurl and shoot up, I'll be ready.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxL921Gok7d8nNzduEv9zJoxMaIcCve5zdXUj_xWEj86a3oXWY4Attee6dd5eWxRmHZ0SvkSXlnsbuvA7y3BFKNPC6KboK53lqVwrsoR5zKhmLKg65zXSwsqu4YXXHVWP_ImbxBsk4ND4/s1600/rhubarb.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxL921Gok7d8nNzduEv9zJoxMaIcCve5zdXUj_xWEj86a3oXWY4Attee6dd5eWxRmHZ0SvkSXlnsbuvA7y3BFKNPC6KboK53lqVwrsoR5zKhmLKg65zXSwsqu4YXXHVWP_ImbxBsk4ND4/s400/rhubarb.jpg" width="400" /></a></div>
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<i>one year ago: </i><a href="http://www.dollopofcream.com/2015/02/orange-jelly-with-chantilly-cream.html" target="_blank">orange jelly with chantilly cream</a><br />
<i>two years ago: </i><a href="http://www.dollopofcream.com/2014/03/brigadeiros.html" target="_blank">brigadeiros</a><br />
<i>three years ago: </i><a href="http://www.dollopofcream.com/2013/03/spiced-red-lentil-stew-with-greens-and.html" target="_blank">spiced red lentil stew with greens and lemon</a><br />
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<b><i><a href="http://dolloprecipes.blogspot.ca/2016/03/roasted-rhubarb-with-wine-and-vanilla.html" target="_blank">print here</a></i></b><br />
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<br />
<b>roasted rhubarb with wine and vanilla</b><br />
<i>slightly adapted from <a href="http://orangette.net/2010/03/a-lot-of-rhubarb/" target="_blank">orangette</a>, who was inspired by canal house cooking</i><br />
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1 lb. (454 g.) rhubarb, cut into lengths about 2 <i style="background-color: white; color: #333333; font-family: georgia, serif; font-size: 12px; line-height: 20px;">–</i> 3 inches long<br />
1/4 c. white or red wine<br />
1/4 c. sugar<br />
1 tsp. vanilla<br />
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Get out a heavy baking dish with high sides, such as a Dutch oven or Corningware casserole dish. Preheat the oven to 350 degrees Fahrenheit.<br />
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In a medium bowl, toss the rhubarb with the wine, sugar and vanilla. Line the rhubarb up like soldiers in the baking dish and put in the oven.<br />
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After 15 minutes, carefully stir the rhubarb so it all gets cooked.<br />
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After 15 more minutes, check on the rhubarb. It should look intact but actually be tender and ready to eat. Serve with a bit of the syrup that's pooled in the bottom of the dish.<br />
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<br />Stephaniehttp://www.blogger.com/profile/04825887819716791533noreply@blogger.com0tag:blogger.com,1999:blog-315531562648653492.post-56518084178033705162016-02-17T19:18:00.000-08:002020-06-10T09:46:17.785-07:00gluten-free sandwich bread<div class="separator" style="clear: both; text-align: center;">
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg8Rwv4ZgLfnEoQ532YICbkU0VSZdrUclItjYBZtFI9TjCJ-_kOPvhCWp1YWUxZNj9Fdol2qnTVdiyQg9VVRxKMyW1tcqF2PUWoUnJDmLIL8GYv8g2kSjbkQV-3mRROzgj7Mp2sUsBjTo/s1600/bread_done.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg8Rwv4ZgLfnEoQ532YICbkU0VSZdrUclItjYBZtFI9TjCJ-_kOPvhCWp1YWUxZNj9Fdol2qnTVdiyQg9VVRxKMyW1tcqF2PUWoUnJDmLIL8GYv8g2kSjbkQV-3mRROzgj7Mp2sUsBjTo/s400/bread_done.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Hot out of the oven</i></td></tr>
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This one's for the Celiacs who have resigned themselves to paying seven dollars for a very small loaf of almost-edible bread at the grocery store. This is better.<br />
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I have made this recipe five times now. Aside from the time when I forgot the xanthan gum <i style="background-color: white; color: #333333; font-family: georgia, serif; font-size: 12px; line-height: 20px;">–</i> which is <i>key</i> <i style="background-color: white; color: #333333; font-family: georgia, serif; font-size: 12px; line-height: 20px;">–</i> they have all turned into the most amazing loaves of gluten-free bread.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjudPVc4A0MV2Zh0mmoIT6_tsge3D0exFks5Nq0-NNBpFl_qi_zNmCGzJKXC202TGQMHAAjSGAGSDwEuQZdri7pFlCGc4u1HUBtfRmw9WGLX1rIWHhc2lsxktdLKkU1bihxT6zkeHS6CCY/s1600/bread_rising.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjudPVc4A0MV2Zh0mmoIT6_tsge3D0exFks5Nq0-NNBpFl_qi_zNmCGzJKXC202TGQMHAAjSGAGSDwEuQZdri7pFlCGc4u1HUBtfRmw9WGLX1rIWHhc2lsxktdLKkU1bihxT6zkeHS6CCY/s400/bread_rising.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Happily rising</i></td></tr>
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The Celiac husband has declared it his favourite and keeps asking when I'm making more.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5dkvDsBJLway58v-sTkCmlQ3d9GrOd25Gj4_o-Fu5pz05FrJil2n8KHgwt-ZMhBXkbggui9oN6R4jJ49GCogBJKfbq1AB5ARq9n-A96pd1PkKzRp_6axR1SHVQFrcEWfXNa93XJwPc9Q/s1600/bread_out_of_the_pan.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5dkvDsBJLway58v-sTkCmlQ3d9GrOd25Gj4_o-Fu5pz05FrJil2n8KHgwt-ZMhBXkbggui9oN6R4jJ49GCogBJKfbq1AB5ARq9n-A96pd1PkKzRp_6axR1SHVQFrcEWfXNa93XJwPc9Q/s400/bread_out_of_the_pan.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Cooling</i></td></tr>
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My cousin Shannon, also a Celiac, had a slice for breakfast and right away asked me where I bought it. I took that as a real compliment because gluten-free bakers know how hard it is to make a really good gluten-free bread at home.<br />
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Scott also reports that this makes a fine sandwich bread in his lunch. This may not be news to the rest of the world, but the Celiacs know very few gluten-free breads are edible unless they're toasted.<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Sliced and ready for living the good life in the freezer</i></td></tr>
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A big thanks to the always-reliable <a href="http://www.canadianliving.com/food/baking_and_desserts/gluten_free_sandwich_bread.php" target="_blank">Canadian Living</a> for the original recipe. I tinkered with the flours to add millet and oat flour in place of some of the brown rice flour <i style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 12px; line-height: 20px;">–</i> I think this gives it a nicer texture and stays away from the sandiness of too much brown rice flour. I also like slipping more whole grains in wherever I can.<br />
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Celiacs, enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfChDpPdd10T08WOxh30staCqCuX-pymsV3CKImNwsi7L0s6qJ26gboUQm-xMiF-j0IZB15vX43U79gkQLKp8-_Xxbu79oUjSPpoP4DKkLLyeFYa9PO15SV_Rc5dqTGgMTHIyyrMh4vag/s1600/bread_sliced.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfChDpPdd10T08WOxh30staCqCuX-pymsV3CKImNwsi7L0s6qJ26gboUQm-xMiF-j0IZB15vX43U79gkQLKp8-_Xxbu79oUjSPpoP4DKkLLyeFYa9PO15SV_Rc5dqTGgMTHIyyrMh4vag/s400/bread_sliced.jpg" width="400" /></a></div>
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<b><a href="http://dolloprecipes.blogspot.ca/2016/02/gluten-free-sandwich-bread.html" target="_blank">print here</a></b><br />
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<b>gluten-free sandwich bread</b><br />
<i>adapted from <a href="http://www.canadianliving.com/food/baking_and_desserts/gluten_free_sandwich_bread.php" target="_blank">canadian living</a></i><br />
<i>bakes 2 loaves</i><br />
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250 g. (2 c.) tapioca starch<br />
125 g. (1 c.) brown rice flour<br />
63 g. (1/2 c. + 2 tbsp. + 2 tsp.) gluten-free oat flour*<br />
63 g. (1/2 c. + 1 tbsp.) millet flour<br />
270 g. (1 1/2 c.) potato starch<br />
38 g. (6 tbsp.) ground flax meal<br />
4 tsp. quick-rising (instant) dry yeast<br />
4 tsp. xanthan gum<br />
1 1/2 tsp. salt<br />
672 g. (2 2/3 c.) milk, warmed<br />
4 eggs (224 g.)<br />
37 g. (2 tbsp.) liquid honey<br />
16 g. (4 tsp.) olive oil<br />
2 tsp. cider vinegar<br />
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Grease two non-stick loaf pans with a neutral-tasting oil. Set aside.<br />
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Get out a large bowl. Whisk together the tapioca starch, brown rice flour, oat flour, millet flour, potato starch, ground flax meal, yeast, xanthan gum and salt. Set aside.<br />
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In another bowl, whisk together the milk, eggs, honey, olive oil and cider vinegar. Stir the dry ingredients into the liquid. Mix well.<br />
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Pour the batter into the waiting loaf pans and smooth the tops a bit. Let rise in a draft-free place for about an hour, until the tops have risen just above the loaf pans. I like to put the pans in the microwave with a mug of just-boiled water to steam it up. If you leave them on the counter, make sure you cover them with lightly-greased plastic wrap so they aren't susceptible to drafts.<br />
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Preheat the oven to 350 degrees Fahrenheit (180 degrees Celcius) and bake for about 40 to 45 minutes. When they're done, the tops will be golden brown and a cake tester will come out clean. If you have a thermometer, the inside of the bread will measure 205 degrees Fahrenheit.<br />
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Let cool a bit, then transfer to racks to fully cool. Slice and eat. If you will be keeping it longer than 24 hours, slice, double-bag and freeze. Toast slices as you need them.<br />
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<i>* </i>I just whirl my gluten-free oats in the food processor until they're fairly fine and use that as oat flour.<i> </i><br />
<i> </i><b> </b>Stephaniehttp://www.blogger.com/profile/04825887819716791533noreply@blogger.com0tag:blogger.com,1999:blog-315531562648653492.post-80358886828251731052016-01-10T20:31:00.000-08:002016-01-10T20:31:41.159-08:00kimchi soup<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA3L8ca7RQ1bCcBKwsmwt5z8NtncGJVvLuD3cq6AlniyAOhZ_PmTLTQtLtYxh8AA8_sPFCVEz7BP_hnFohalKreF8AENHRsIdZcfGM7pJmLqVnp5bM-6_nQzvkd6s9kOuKWxUq-TXD8g4/s1600/soup_bowl.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA3L8ca7RQ1bCcBKwsmwt5z8NtncGJVvLuD3cq6AlniyAOhZ_PmTLTQtLtYxh8AA8_sPFCVEz7BP_hnFohalKreF8AENHRsIdZcfGM7pJmLqVnp5bM-6_nQzvkd6s9kOuKWxUq-TXD8g4/s400/soup_bowl.jpg" width="400" /></a></div>
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You might not dream about soft tofu bobbing around in your soup bowl.<br />
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But I do.<br />
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Somehow, soft tofu is the perfect thing in this hot Korean soup. There's cabbage and rich spicy broth and pieces of meat floating around . . . but it's the silky-soft tofu cubes that make the best spoonfuls.<br />
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We discovered this soup at our favourite Korean restaurant in Jasper a couple years ago. Over the Christmas holiday, I knew it was time to learn how to make it myself.<br />
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I love the idea of fermenting things <i style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 12px; line-height: 20px;">–</i> that the air has little organisms that can keep food instead of spoiling it <i style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 12px; line-height: 20px;">–</i> so of course I had to make the <a href="http://cooking.nytimes.com/recipes/1016209-kimchi" target="_blank">kimchi</a> base myself. (You don't have to. But it sure is a lot of fun.)<br />
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After a week of sitting on the counter in jars, my kimchi was bubbling away and smelled like an exotic fermented witches' brew. It was ready for soup.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJwsMQQGVUbzobl8fKOX5XfnT8etmlaJfDcqP1I4evYBk3c7SsSvgvb7ublfepxxoQiUilrDiiZraYTzQoZRRSJYebDiPGuUZM_5rMotc973EZZ6xnVcsXr0OmlSB3ezf5_rwW4c2YrAw/s1600/soup_kimchi.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJwsMQQGVUbzobl8fKOX5XfnT8etmlaJfDcqP1I4evYBk3c7SsSvgvb7ublfepxxoQiUilrDiiZraYTzQoZRRSJYebDiPGuUZM_5rMotc973EZZ6xnVcsXr0OmlSB3ezf5_rwW4c2YrAw/s400/soup_kimchi.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Kimchi goes into the fridge after sitting on the counter for a week</i></td></tr>
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You'll see the whole recipe below <i style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 12px; line-height: 20px;">–</i> thank you, <a href="http://cooking.nytimes.com/recipes/1017145-kimchi-soup-jigae" target="_blank">New York Times</a> <i style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 12px; line-height: 20px;">–</i> but the very best part is cutting the soft tofu into big wobbly cubes. They slide in just before serving. We liked our bowls of soup with lots of fresh green onion on top and a mound of Japanese rice on the side to soak up the broth.<br />
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This was our lunch almost every day between Christmas and New Year's. Sitting at our dining room table with the watery sunlight streaming in and a pot of rooibos tea on the counter, it was a very fine lunch indeed.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBaZyy-qrI3QM_Pdoi4eBxpRenqwEO-ftdGDmhPbg43ngQA8mt-xI4uRfXyDDLz90UvRNmVvcRusMlylO1YCMNxaQPZSMMc5_E6ane1NfwqSX9WzJcWvlX4_YLQbyp3sqPQ312b4vGqV4/s1600/soup_above.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBaZyy-qrI3QM_Pdoi4eBxpRenqwEO-ftdGDmhPbg43ngQA8mt-xI4uRfXyDDLz90UvRNmVvcRusMlylO1YCMNxaQPZSMMc5_E6ane1NfwqSX9WzJcWvlX4_YLQbyp3sqPQ312b4vGqV4/s400/soup_above.jpg" width="400" /></a></div>
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<br />
<i>one year ago: </i><a href="http://www.dollopofcream.com/2014/12/peppermint-lavender-balm.html" target="_blank">peppermint lavender balm</a> and <a href="http://www.dollopofcream.com/2014/12/we-eat-well-in-edmonton.html" target="_blank">we eat well in edmonton</a><br />
<i>two years ago: </i><a href="http://www.dollopofcream.com/2013/12/janes-pecan-puffs.html" target="_blank">jane's pecan puffs</a> and <a href="http://www.dollopofcream.com/2015/01/chipotle-rosemary-spiced-nuts.html" target="_blank">chipotle and rosemary spiced nuts</a><br />
<i>three years ago: </i><a href="http://www.dollopofcream.com/2013/01/carrot-and-fennel-soup.html" target="_blank">carrot and fennel soup</a><br />
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<b>kimchi soup</b><br />
<i>adapted from the <a href="http://cooking.nytimes.com/recipes/1017145-kimchi-soup-jigae" target="_blank">new york times</a></i><br />
<i>serves 6 </i><i style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 12px; line-height: 20px;">–</i><i> 8</i><br />
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1 lb. (454 g.) pork rib roast or pork shoulder, cut into 1/2-inch pieces<br />
4 garlic cloves, minced<br />
1 tbsp. fresh ginger, grated<br />
2 tbsp. soy sauce<br />
1 tsp. sesame oil<br />
1 tsp. fish sauce<br />
2 tbsp. butter<br />
1 medium onion, cut in half, sliced lengthwise and cut in half again<br />
2 c. <a href="http://cooking.nytimes.com/recipes/1016209-kimchi" target="_blank">kimchi</a>, squeezed dry and chopped*<br />
1 tbsp. Korean red pepper flakes**<br />
1 <i style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 12px; line-height: 20px;">–</i> 2 c. kimchi juice<br />
8 c. chicken or beef broth<br />
8 oz. (222 g.) soft or silken tofu, cut in large cubes<br />
8 green onions, chopped, for garnish<br />
Japanese rice, for serving (optional)<br />
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Get a bowl out and toss the pork with garlic, ginger, soy sauce, sesame oil and fish sauce. Marinate for 10 minutes.<br />
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Put a heavy-bottomed soup pot on medium heat. Melt the butter, then add the pork mixture. Cook gently for 5 minutes. Stir onion in and cook until softened, about 5 minutes. Turn the heat up to medium high and add the kimchi and red pepper flakes. Simmer for 2 minutes.<br />
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Pour kimchi juice and broth in. Bring to a boil. Reduce to a brisk simmer and cook 20 minutes. Taste the broth and adjust the seasoning if you need to.<br />
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Right before serving, add the tofu and stir gently. When the tofu is hot, ladle into bowls and garnish generously with green onion. If you like, serve alongside Japanese rice.<br />
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* You can buy the kimchi or make your own. <a href="http://cooking.nytimes.com/recipes/1016209-kimchi" target="_blank">Here</a>'s the recipe I used.<br />
** Buy red pepper flakes at a Korean grocery store or in the Asian section of a regular grocery store. They are not hot (spicy).<br />
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<br />Stephaniehttp://www.blogger.com/profile/04825887819716791533noreply@blogger.com1tag:blogger.com,1999:blog-315531562648653492.post-36342735181595707982015-12-03T21:23:00.002-08:002015-12-03T21:28:54.003-08:00wish list<br />
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December, for me, is bundling up in the dark and following little paper lanterns through the Japanese garden to find hot apple cider and carolers huddled around the fire pit.<br />
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It's a choir concert in a 100-year-old Anglican church with my big coat just over my shoulders.<br />
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It's taking out my favourite wooden reindeer and setting it on the mantel.<br />
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It's eating as many treats as possible that feature marzipan.<br />
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And it's thinking about those I love and what they might like for Christmas. Maybe, a soft white camisole from Germany for a friend or the present that Scott always wants: wool socks.<br />
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What are your favourite things to give and receive at Christmas?<br />
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Here are a few of mine. A good number of the companies are based in Edmonton (because this city makes a lot of wonderful things), but they're almost all available online.<br />
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Beautiful, beautiful wooden <a href="https://www.etsy.com/ca/shop/WorleysLighting?ref=shopsection_shophome_leftnav" target="_blank">lamps</a> handmade in a little studio in South Carolina. Watch this New York Times <a href="http://www.nytimes.com/2014/04/15/business/etsy-to-take-on-the-role-of-wholesaler.html?_r=0" target="_blank">video</a> for inspiration.<br />
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Earrings from <a href="http://www.prairiesmokeglassworks.ca/" target="_blank">Prairie Smoke Glassworks</a>. I have a little pair that are white glass studs with tiny blue squares and they're one of my favourite things. I found them at <a href="http://boxoffice.tixonthesquare.ca/" target="_blank">Tix on the Square</a> in Edmonton, which sells a lot of local artists' work.<br />
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This <a href="http://www.flattermebelts.com/" target="_blank">belt</a> solves so many problems: it lies flat against my jeans <i>and</i> is ethically made.<br />
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You might shop local for groceries, but have you thought about where your underwear comes from? I've just discovered this little <a href="http://www.thecandifactory.com/" target="_blank">Toronto company</a> and they're fantastic <i style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 12px; line-height: 20px;">–</i> and fun.<br />
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A pure white beeswax candle, or a lavendar honey soap from Meadow Sweet Honey. (Find them at the Old Strathcona Farmers' Market.)<br />
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Passion paradou. Raspberry noir. Apricot caramel. Sometimes, I think that all I really want for Christmas is one <i>huge</i> box of these <a href="http://sweetlollapalooza.com/#home" target="_blank">chocolates</a>. They're handmade with a short shelf-life, so go to the shops in Calgary and Edmonton.<br />
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It still surprises me that aprons wear out. There seem to be a lot of nice denim ones around lately. I especially like the Japanese style that crosses at the back . . . but my favourite seller on Etsy stopped making them. Seen any other good ones?<br />
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The Swedish coffee and baking book, <a href="https://www.chapters.indigo.ca/en-ca/books/fika-the-art-of-the/9781607745860-item.html" target="_blank">Fika</a>. Full of simple line drawings and ideas for the most important snack of the day.<br />
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Everyone likes thinking about houses and how we make them into homes. <a href="http://www.powells.com/book/not-so-big-house-a-blueprint-for-the-way-we-really-live-9781600850479" target="_blank">The Not So Big House</a> is my favourite book about this.<br />
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Finally: a splurge. <a href="https://poppybarley.com/introducing-the-perfect-handbag/" target="_blank">This</a> looks like a gorgeous leather bag made by Edmonton shoe company Poppy Barley. Can you imagine how lovely it would be in brown?<br />
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<i>one year ago: </i><a href="http://www.dollopofcream.com/2014/12/shortbread-peppermint-pattie-cookies.html" target="_blank">shortbread peppermint pattie cookies</a><br />
<i>two years ago: </i><a href="http://www.dollopofcream.com/2013/12/annies-sun-dried-tomatoes.html" target="_blank">annie's sun-dried tomato dip</a><br />
<i>three years ago: </i><a href="http://www.dollopofcream.com/2012/12/cheese-ball.html" target="_blank">cheese ball!</a><br />
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<i><br /></i>Stephaniehttp://www.blogger.com/profile/04825887819716791533noreply@blogger.com0tag:blogger.com,1999:blog-315531562648653492.post-8091269703858751362015-11-11T20:31:00.000-08:002015-11-15T09:26:53.439-08:00granola no. 3<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdRc52Nfm4TW_iZxGqW2Aif_J-FG4kK-CNvjCqVM6yMtMHhoTuo-BMqBYIzH21P9g9LB635YvBb0NMlyTlOxNYF5efCTQlBZs0bHTDCGQ5dO2Nz5xo56FhnaYTBrQJefA1oblZioCJInE/s1600/granola.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdRc52Nfm4TW_iZxGqW2Aif_J-FG4kK-CNvjCqVM6yMtMHhoTuo-BMqBYIzH21P9g9LB635YvBb0NMlyTlOxNYF5efCTQlBZs0bHTDCGQ5dO2Nz5xo56FhnaYTBrQJefA1oblZioCJInE/s400/granola.jpg" width="400" /></a></div>
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It appears that certain food bloggers have a problem with posting granola recipes.<br />
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And by <i>problem</i>, I mean we just can't stop ourselves.<br />
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Back in January 2011, I brought you <a href="http://www.dollopofcream.com/2011/01/naomis-granola.html" target="_blank">Naomi's granola</a>, full of dried blueberries and cranberries with a whiff of almond.<br />
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Then last November, I had to tell you about <a href="http://asweetspoonful.com/" target="_blank">Megan Gordon's</a> <a href="https://www.chapters.indigo.ca/en-ca/books/whole-grain-mornings-new-breakfast/9781607745006-item.html" target="_blank">genius</a> <a href="http://www.dollopofcream.com/2014/11/hazelnut-cacao-nib-granola.html" target="_blank">hazelnut cacao nib granola</a>.<br />
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You probably thought that was enough.<br />
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But no. I can't stop. I eat granola almost every Monday, Tuesday, Wednesday, Thursday and Friday morning. I like a bit of variety in my life.<br />
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Although, the funny thing is that this granola is quite plain, and that's what keeps me coming back to it. It's the perfect combination of lightly toasted oats and nuts and it's not very sweet, which I find is a good thing these dark mornings when I sip my black tea desperately and am barely awake enough to make eye contact with the husband across the table.<br />
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It's plain, easy-going and perfect for most mornings. I first made it last February, although <a href="http://orangette.blogspot.ca/" target="_blank">Molly</a> posted it almost a year earlier. I've made a few adjustments to proportions <i style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 12px; line-height: 20px;">–</i> I like more oats, less coconut and fewer nuts <i style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 12px; line-height: 20px;">–</i> but the essence is the same.<br />
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Molly calls it "Granola No. 5" because it's the fifth granola recipe she's posted. After careful consideration, I'm calling my version "Granola No. 3." You can do the math.<br />
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<i>one year ago: </i><a href="http://www.dollopofcream.com/2014/11/hazelnut-cacao-nib-granola.html" target="_blank">hazelnut cacao nib granola</a><br />
<i>two years ago: </i><a href="http://www.dollopofcream.com/2013/11/pictures-of-japan.html" target="_blank">japan in pictures</a> and <a href="http://www.dollopofcream.com/2013/11/japan-in-food.html" target="_blank">japan in food</a><br />
<i>three years ago: </i><a href="http://www.dollopofcream.com/2012/11/potato-chip-cookies.html" target="_blank">potato chip cookies</a><br />
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<a href="http://dolloprecipes.blogspot.ca/2015/11/granola-no-3.html" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_B37tuqZQysW33BJ_hcr44DrEYYpXPeaG17i2wY8wiD7_KJBKNBQO8mTKRmhkH9JKFPU8JGLQXGIkLHLHwxj4K_CM9BcYEehw5Tp9l1573TY-jrVvxvabMPKblDTrhZOVzIsdn_uyFQM/s1600/printicon.png" /></a></div>
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<b>granola no. 3</b><br />
<i>adapted from <a href="http://orangette.blogspot.ca/" target="_blank">orangette's </a><a href="http://orangette.blogspot.ca/2014/04/maybe-hes-right.html" target="_blank">granola no. 5</a></i><br />
<i>bakes a lot of granola, maybe 12 cups</i><br />
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750 g. (about 7 1/2 c.) rolled oats*<br />
65 g. (about 1 1/4 c.) coconut flakes or chips<br />
300 g. (about 2 <i style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 12px; line-height: 20px;">–</i> 3 c.) nuts,** chopped<br />
2 tsp. Diamond kosher salt (or 1 tsp. regular salt)<br />
240 ml (1 c.) maple syrup<br />
160 ml (2/3 c.) olive oil<br />
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Preheat the oven to 300 degrees Fahrenheit. Line one large or two regular baking sheets with parchment paper.<br />
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Get out your biggest bowl and mix the oats, coconut, nuts and salt together well. Add the maple syrup and olive oil, and stir until everything is coated. Spread it evenly onto the baking sheet(s).<br />
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Bake for 20 minutes. Take it out and stir carefully. Bake for another 15 minutes. Stir and decide if it's done enough for you. You'll probably want to bake it for another 5 or 10 minutes. Look for the coconut and nuts to toast, and the oats to be lightly golden brown. (Remember, it will bake and set a bit more as it cools.)<br />
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Let cool completely on a rack. Store it in an airtight container on the counter. Molly says that if you want to keep it longer than a couple weeks, you could freeze some of it <i style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 12px; line-height: 20px;">–</i> but we've never needed to.<br />
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* If you're making this for a Celiac, make sure you use oats that are labelled "wheat-free" or "gluten-free."<br />
** I like a combination of hazelnuts and walnuts and often throw some almonds in. You could also use some seeds here. I find seeds are often too adventurous in the morning.<br />
<br />Stephaniehttp://www.blogger.com/profile/04825887819716791533noreply@blogger.com2