tag:blogger.com,1999:blog-80947466679606966842024-03-12T20:16:52.424-07:00McFatty SandwichWe're the bread and butter of this operationWhitney and Katie McFaddenhttp://www.blogger.com/profile/05775584564864947454noreply@blogger.comBlogger48125tag:blogger.com,1999:blog-8094746667960696684.post-78929262133694515792013-12-22T13:16:00.000-08:002013-12-22T13:21:53.337-08:00Holiday cookie traditions<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhTnGMJu4qQt2OBw-aM2CFtWaRDzBQMVpo66tGPMBK3ME62DWw0unK_IG7y-8AN-hM8wBSneuszLf5OzrVQ6Mf0HwFBdxBFuR-YQFboKR6sHhi7nDZnADiDZ9ntyAP_G56tYN4rvwV_mU/s1600/IMAG0481.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhTnGMJu4qQt2OBw-aM2CFtWaRDzBQMVpo66tGPMBK3ME62DWw0unK_IG7y-8AN-hM8wBSneuszLf5OzrVQ6Mf0HwFBdxBFuR-YQFboKR6sHhi7nDZnADiDZ9ntyAP_G56tYN4rvwV_mU/s320/IMAG0481.jpg" width="320" /></a></div>
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The expert combination of decoration and taste is a difficult goal to achieve in Christmas cookie tradition. The challenges in cookie decorating are many fold, but the cookie decorating endeavors at the Jonnes/Ross household this weekend were "top flight". First, we walked into the warm house filled with the smell of toasted gingerbread and roasted sugar cookie. Flour has no boundaries and rightfully made it's mark on pieces of dark clothing as the decorating commenced. The avid decorator must have discipline and self-control in order to avoid consumption of the tantalizing material at hand. While the art of decorating can take many forms, resourceful use of everyday household tools is the most efficient method. Toothpicks were the creative tool of choice, and paintbrushes (that could have been discovered from the ancient childhood face painting sets stored deep in the basement make for a great resurrection of toys of old). Festive holiday colored frosting was used and cookie cutter shapes ranged from elephants, to gingerbread women, to reindeer. Sugar crystal sprinkles were used in every combination with no two cookies ending up the same. It was clear these cookies met a high standard of aesthetic rigor. Beyond beauty, the other challenge for Christmas cookies are quality of taste. The cookie dough was made and baked by expert Jill Jonnes with a recipe scouted from Mrs. Gilmore's gingerbread "girls". <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSWfxYQZc1U8Iecl152OGogCS1z79wje6ylgJBE7wT-j4SVKOiKfoBdqxqYrRsVL_59QtPW0ccrQOYqxJ96oKiNTtLeOTm7bPcuirvEN6hCRy4c0D3xycHgqeuWP6We3JrSwil2XVk3Zc/s1600/IMAG0485.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSWfxYQZc1U8Iecl152OGogCS1z79wje6ylgJBE7wT-j4SVKOiKfoBdqxqYrRsVL_59QtPW0ccrQOYqxJ96oKiNTtLeOTm7bPcuirvEN6hCRy4c0D3xycHgqeuWP6We3JrSwil2XVk3Zc/s200/IMAG0485.jpg" width="200" /></a><br />
Gingerbread often has a reputation for "cardboard-like" taste in part due to the evolution of recipes used in gingerbread houses built for structural support over gustatory quality. However, this recipe had the perfect amount of spice, density, and crunch. My favorite of good-looking bunch were the candy cane cookies. These treats were soft and delicate in texture, in stark contrast to the brittle peppermint canes from which their form takes after. We were surprised by a new addition to the mix, an almond biscotti made its appearance deliciously dipped in dark roast coffee. The cookies are on display in the household holiday cookie eating party today. Here are some shots from the pre-eating training (because let's face it, eating is the highest valued skill for Christmas -cookie -making parties).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUniCBHwvFBq-Zeob0dyJErno3Nbxgp0ZYR3FETU_zklPAtaigFr6uP6MdsI0TNMf5I6ShJtpTfcsvnrhD8ch0oIxn_26qwVItOT0fyatVoSju8ZKmIytwxg9Q20Xtv7lmucAj5n7FBQ8/s1600/IMAG0484.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUniCBHwvFBq-Zeob0dyJErno3Nbxgp0ZYR3FETU_zklPAtaigFr6uP6MdsI0TNMf5I6ShJtpTfcsvnrhD8ch0oIxn_26qwVItOT0fyatVoSju8ZKmIytwxg9Q20Xtv7lmucAj5n7FBQ8/s320/IMAG0484.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkQiAIXQ1KZ9tFs3nEEfDWMcGMkcUcrFk-njXlMR0lr-BJ3ZqhC-yoSkpfLGxeeQ-Q7lgW1fgyYiShtRGBcMe8xq-TYE177XMym0F7PXQc4SUh8a3ukGaQNSXhOb_Qb6zdJnW9OCXkOcc/s1600/IMAG0487.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkQiAIXQ1KZ9tFs3nEEfDWMcGMkcUcrFk-njXlMR0lr-BJ3ZqhC-yoSkpfLGxeeQ-Q7lgW1fgyYiShtRGBcMe8xq-TYE177XMym0F7PXQc4SUh8a3ukGaQNSXhOb_Qb6zdJnW9OCXkOcc/s320/IMAG0487.jpg" width="180" /></a><br />
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<br />Whitney and Katie McFaddenhttp://www.blogger.com/profile/05775584564864947454noreply@blogger.com0tag:blogger.com,1999:blog-8094746667960696684.post-60941777329234167322013-09-18T14:40:00.000-07:002013-09-18T16:19:09.611-07:00A McFatty sandwich worthy of our name<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIpkrQcw9viH4kFEaRX-Ga4jH4q7_nsv8UMZTiXsu_DxqjO0Cgfr_fMqARJf0R2aulOhkBknW_1u3Zk3hPYWxnkHQ4z-wfK_PzXgL8VwFo0EMy-M95gIy1idadn2utpOD4OHufKkqL2Sk/s1600/IMAG0209.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIpkrQcw9viH4kFEaRX-Ga4jH4q7_nsv8UMZTiXsu_DxqjO0Cgfr_fMqARJf0R2aulOhkBknW_1u3Zk3hPYWxnkHQ4z-wfK_PzXgL8VwFo0EMy-M95gIy1idadn2utpOD4OHufKkqL2Sk/s320/IMAG0209.jpg" width="320" /></a></div>
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It's time for our return and no recipe is better suited than this McFatty worthy sandwich. It's been over 2 years since out last post and for the first time we are reunited for 1 MONTH. Yes, for the next month we will be in San Francisco relishing in the fruits of the bay. To kick-start our re-opening of the blog, may I present this sandwich which has inspired the first-post-back recipe. For context, this sandwich is best enjoyed outside, after a long surf, with a bottle of sparkling water (with 4 lemon wedges) or an chilled local beer. (I say local, not because of an elitism for loc-avore foodie fare,--although those assumptions might not be unfounded ;), but because our current San Diego location boasts local brews worthy of fierce recognition (Lost Abbey, Stone, Green Flash, Alesmith...). So in good fatty form, here is the sandwich that is the current winner for our namesake. Although we welcome competition! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvDHE3omVGuKll9rXwKlkPfivok9hkXu4JGkRDJdG8uxkoqFEpq950k8M2F82fmdb3MBGDsheoU4v6U7lsUBNO5K90X9exr-XLjMafRzqlt0JBIDa8Ycnj4zO1tT8r5gZEPzi1svnvd40/s1600/IMAG0210.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvDHE3omVGuKll9rXwKlkPfivok9hkXu4JGkRDJdG8uxkoqFEpq950k8M2F82fmdb3MBGDsheoU4v6U7lsUBNO5K90X9exr-XLjMafRzqlt0JBIDa8Ycnj4zO1tT8r5gZEPzi1svnvd40/s320/IMAG0210.jpg" width="234" /></a></div>
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McFatty Sandwich:</div>
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2 slices sourdough bread, toasted</div>
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spicy mustard</div>
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tomatoes (that are bomb- heirloom would be delish)</div>
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sliced turkey</div>
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sprouts</div>
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dino kale</div>
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avocado</div>
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spattering of BBQ sauce</div>
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vinagrette to pour and dip: white vinegar, ponzu, maggi, mustard</div>
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I love this with wasabi peas if you like a little crunch and kick!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFvQdW2V2WRijsK-SFu8nUeNd2gFheS-_VAgMXLsxMuk2zjmNgphhwdLDmGf5wv6vIZ5CyZltnGEa2c47L3cB3MAyIeCO0gCrYlX1sSuTY7gBp8QLb2yOsr5txlRgqMz5oSOaOK9K97uM/s1600/IMAG0031.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFvQdW2V2WRijsK-SFu8nUeNd2gFheS-_VAgMXLsxMuk2zjmNgphhwdLDmGf5wv6vIZ5CyZltnGEa2c47L3cB3MAyIeCO0gCrYlX1sSuTY7gBp8QLb2yOsr5txlRgqMz5oSOaOK9K97uM/s320/IMAG0031.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blacks Beach - sunset surf. <br />
San Diego, CA</td></tr>
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<br />Whitney and Katie McFaddenhttp://www.blogger.com/profile/05775584564864947454noreply@blogger.com0tag:blogger.com,1999:blog-8094746667960696684.post-90748911246353272512011-06-23T16:00:00.000-07:002011-06-23T16:16:40.133-07:00Salmon Quinoa Apricot and Avocado Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikvwfM7ZoVWgSzkReO_H6S5O6nZiCTvodxw1gBnxtFFIK-O5EROpZr1hAIODDWMNBdUnN07bUvMiZSxNd-FvHu2GvD4Qxx1uxbQOOcNs5G4f7liiM1v2OGTcwCODcBb93hucSHreHz70c/s1600/IMAG0225+%25281%2529.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 191px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikvwfM7ZoVWgSzkReO_H6S5O6nZiCTvodxw1gBnxtFFIK-O5EROpZr1hAIODDWMNBdUnN07bUvMiZSxNd-FvHu2GvD4Qxx1uxbQOOcNs5G4f7liiM1v2OGTcwCODcBb93hucSHreHz70c/s320/IMAG0225+%25281%2529.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5621556278211070002" /></a><br />Early summer in San Diego usually consists of June gloom. Some years the summer is colder than the rest of the year, but this year we are lucky to have skipped over June gloom (I think...studying for most of it doesn't help) and gone right into beach weather. This means we go to the beach just like any other day of the year, but the water is warmer and there are more people getting sunburnt (usually myself included). Summer weather means fresh salads and this is one of my favorite combinations not only because of the fresh seafood, but also because the avocados come right from our backyard. ok....I don't have avocados in my backyard, although that would be pretty nice. My backyard consists of a fountain and colored plastic balls the neighbors kids have thrown over their fence but are too embarrassed to come and get. The "backyard" I am referring to is the california avocado farm in escondido. If you haven't had a perfectly ripe california avocado, they are green and full of creamy goodness. Please indulge...it's worth the $1.50.<br /><br />Recipe:<br />1/4 Ib salmon cooked, seasoned salt and pepper<br />spinach<br />quinoa<br />1/2 avocado<br />slices of apricot<br />balsamic vinaigrette (balsamic vinegar, olive oil (2:1) pepper)Whitney and Katie McFaddenhttp://www.blogger.com/profile/05775584564864947454noreply@blogger.com0tag:blogger.com,1999:blog-8094746667960696684.post-7589145880487550172011-06-23T00:40:00.001-07:002011-06-23T11:11:42.316-07:00Midnight German Chocolate Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7g_4Jd83gvAQb_vsb8fmr4B3_L1raNfs3jFBfL-dflgOxFIut6aBvHvmHATXNRNPP0DdPbjZNXYWYfIzDqrA0jZ9TKggzNuUVrV-96ArGxnyOMEsTfE34oiNmlsh0p67c4WWfFW8X2qo/s1600/IMAG0222.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 191px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7g_4Jd83gvAQb_vsb8fmr4B3_L1raNfs3jFBfL-dflgOxFIut6aBvHvmHATXNRNPP0DdPbjZNXYWYfIzDqrA0jZ9TKggzNuUVrV-96ArGxnyOMEsTfE34oiNmlsh0p67c4WWfFW8X2qo/s320/IMAG0222.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5621317715030161458" /></a><br />You know it's vacation when...you frequent facebook enough to know the minute by minute updates, you take multiple naps in one day, and the food blog gets updated. Katie and I aren't the most diligent when it comes to keeping our blog up to date, but this German chocolate cake deserves an post, picture, and subsequent drool.<div><br /></div><div>This post-taco-tuesday cake was made by two pro cake making amigos. How many triathletes does it take to make a german chocolate cake? One to bring the flour, another to get the recipe, and another to eat. After a lively evening of not standing in an obscenely long line, frozen margaritas, and tacos dripping with "white sauce", we were far from going to sleep. Triathletes like to brag, and we like to brag about being good at things. It's not a bad thing, versatility is a virtue. Some claim to be quadrathletes. We can swim, bike, run, and .....get in touch with our senses. This last event can take on a multitude of meanings so I'll let your mind wander. But most are also great cooks. The recipe came from All Recipes and the frosting a delicious labor of love. Bear in mind that custard takes time...so if you have it, turn on an episode of Tosh.0 and laugh your way to creamy goodness...(don't let your mind wander on this one).</div><div><br /></div><div>Midnight chocolate cake because that's when the frosting tastes best. Add however much melted chocolate you need ....a.k.a. a lot.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); font-family: Verdana, Arial, sans-serif; font-size: 11px; "><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; list-style-type: none; list-style-position: initial; list-style-image: initial; "><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">Cake:</li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">4 (1 ounce) squares German chocolate</li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">1/2 cup hot water</li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">2 cups white sugar</li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">1 cup shortening</li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">4 egg yolks</li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">1 cup buttermilk</li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">1 teaspoon vanilla extract</li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">2 1/2 cups all-purpose flour</li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">1 pinch salt</li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">1 teaspoon baking soda</li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">4 egg whites</li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "> </li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">Coconut Pecan Frosting:</li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">1 egg yolk</li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">1 1/4 cups white sugar</li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">1 cup flaked coconut</li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">3/4 cup chopped pecans</li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">2 cups heavy whipping cream</li><li class="plaincharacterwrap ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; ">1/4 cup butter</li></ul></span></div><div><br /></div><span class="Apple-style-span" style="color: rgb(102, 102, 102); font-family: Verdana, Arial, sans-serif; font-size: 11px; "><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; list-style-type: none; list-style-position: initial; list-style-image: initial; "></ul></span>Whitney and Katie McFaddenhttp://www.blogger.com/profile/05775584564864947454noreply@blogger.com0tag:blogger.com,1999:blog-8094746667960696684.post-22350320898364490012011-06-21T13:47:00.000-07:002011-06-21T14:12:21.897-07:00Crab Cakes MD style<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJRCkfHp3tO16hyphenhyphen_TetqVyDJ-qLnpnvGXruWvjomlmr6QiFHl0YqKcXobA263_U6e6HdExvDosgaZvMAC1POZw9iK1OrMJ_UXKq59oYU4tLfk0VgBkSNnI7Ja1ke1wZ2YaIhHB2ZcFAHc/s1600/P5250017.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJRCkfHp3tO16hyphenhyphen_TetqVyDJ-qLnpnvGXruWvjomlmr6QiFHl0YqKcXobA263_U6e6HdExvDosgaZvMAC1POZw9iK1OrMJ_UXKq59oYU4tLfk0VgBkSNnI7Ja1ke1wZ2YaIhHB2ZcFAHc/s320/P5250017.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5620783399347532146" /></a><br />It's been way too long. A lot has happened since the last post. I finished my Board Exam in San Diego this past Saturday and proceeded directly to Las Vegas. After a couple nights of not sleeping and drinking lots of....umm....fruit juice, I was far from being done celebrating. Here is a post about something I love to make, and frankly probably brag a bit too much about. But they are so yummy if they are done right, and often not done right. Very little bread, some egg, scallions, hot pepper to taste. Lump crab and lightly seared. Simple is best here but of course you need the Old Bay. Serve with a fresh salad and here we served it over cheesy polenta.Whitney and Katie McFaddenhttp://www.blogger.com/profile/05775584564864947454noreply@blogger.com0tag:blogger.com,1999:blog-8094746667960696684.post-60994868160438670702010-12-26T20:28:00.000-08:002010-12-26T21:25:01.863-08:00Stout Braised Short Ribs<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2DfINfLuI51hupvtUTbDr0nHeLEipVnpZsiVRDp7iTK5thlXfq45bsx0rpcLhaNpjircGtAoOMMfzTtAhRAwbaBCK9aPyklMQc8rBC0UjQ9rIvAqxfMbaF_VbAexPanIfYc2_ZXkJBUU/s1600/IMAG0078.jpg"><img style="cursor:pointer; cursor:hand;width: 191px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2DfINfLuI51hupvtUTbDr0nHeLEipVnpZsiVRDp7iTK5thlXfq45bsx0rpcLhaNpjircGtAoOMMfzTtAhRAwbaBCK9aPyklMQc8rBC0UjQ9rIvAqxfMbaF_VbAexPanIfYc2_ZXkJBUU/s320/IMAG0078.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5555217087044511170" /></a></div>We were searching for an adequate Christmas dinner recipe. One that would stand up to the expectation of "Christmas Dinner". I offered my sister the short list of Christmas-go-to-mains, but somehow came up with a lackluster response to rib roast, ham, turkey....I threw the idea of short ribs out there and she took off running. Kate and I are both runners, so as you can guess, we like an idea, and go with it. She searched our favorite places for recipes, namely <a href="http://www.blogger.com/www.epicurious.com">epicurious</a> and food network. Stout braised short ribs came up....now normally this would have sounded like a great idea, but today it was the perfect idea because I could vouch for a beef braised in high quality beer stew was the way to go. Just prior, I had one of the best concoctions from Aaron's roommate Crash, a budding brew-based culinary mastermind. With a small sacrifice of time (these dishes do better when slowly cooked over half a day....yes patience is a virtue here) a delicious Christmas dinner was going to happen. <div><br /></div><div>Our recipe muse epicurious never fails:</div><div><br /></div><div><a href="http://www.epicurious.com/recipes/food/views/Stout-Braised-Short-Ribs-231653">Stout braised short ribs </a></div><div><br /></div><div>As always...go with the Guinness.</div>Whitney and Katie McFaddenhttp://www.blogger.com/profile/05775584564864947454noreply@blogger.com0tag:blogger.com,1999:blog-8094746667960696684.post-47243118696308357612010-12-26T20:05:00.000-08:002010-12-26T21:18:34.395-08:00Paella<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUT0F-g7sXhJTk9JFPEx6pa-GjHlAarIRkxo7F4m1l8UXIYC7Mz2Ci5EGPNLsHhLX6i-S41o_WxSzhYFqmb5z4WvKf9r9PNQwemvW4j2F5j312JE1oY37moejInh-xVNwtkZD45Agcklo/s1600/IMAG0072.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 191px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUT0F-g7sXhJTk9JFPEx6pa-GjHlAarIRkxo7F4m1l8UXIYC7Mz2Ci5EGPNLsHhLX6i-S41o_WxSzhYFqmb5z4WvKf9r9PNQwemvW4j2F5j312JE1oY37moejInh-xVNwtkZD45Agcklo/s320/IMAG0072.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5555213291802405490" /></a></div>This dish was inspired first by Spain, second by my awesome friend Rene, and third, by the baby octopus we saw at Sun Fat, the local seafood market. Rene makes a great paella, and not just any paella, this dish is one that adds a little more fresh veggies than your average, which I love, but it also has a spicy chorizo which gives it the kick necessary to wow your French guests...and yes, if it's a dinner party with Rene is SF, there will be French guests. The recipe was adapted from this recipe <div><br /></div><div><a href="http://www.foodandwine.com/recipes/seafood-and-chicken-paella-with-chorizo%20with">Seafood and Chicken Paella</a></div><div><br /></div><div>The great thing about paella is that you can add anything you have on hand to it and it will taste great. I highly recommend mussels if you have access to them not only because they are delicious, but because they add an extra third dimension to the dish. In our case. the baby octopus became the larger than life addition. Don't forget the saffron!</div><div><br /></div><div><br /></div>Whitney and Katie McFaddenhttp://www.blogger.com/profile/05775584564864947454noreply@blogger.com0tag:blogger.com,1999:blog-8094746667960696684.post-51413653444224249872010-06-27T10:15:00.000-07:002010-06-27T10:35:39.674-07:00Best Tortilla Soup....Ever!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCgcfVolSRHxo-GaXS3xc0PsWoWYLsn-8mQCnHe1kG_vZccL1wRvOnT-wFsXDoptN7_eAUG01EHR3LebsNWw_3kUdYCR6PreV7k0U7_kGo_Wcf2AeB7kf7th62cEpmVhu7WMBVdCzaq7I/s1600/P5300071.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCgcfVolSRHxo-GaXS3xc0PsWoWYLsn-8mQCnHe1kG_vZccL1wRvOnT-wFsXDoptN7_eAUG01EHR3LebsNWw_3kUdYCR6PreV7k0U7_kGo_Wcf2AeB7kf7th62cEpmVhu7WMBVdCzaq7I/s320/P5300071.JPG" alt="" id="BLOGGER_PHOTO_ID_5487506625112698674" border="0" /></a><br />While in Palm Springs visiting my Aunt Barbara, we decided to make Tortilla soup since it's a healthy and hearty meal. My sister (Katie) sent over this highly recommended recipe and knowing that she holds a certain amount of culinary clout, Aunt B and I were glad to embark on this task. It was a bit my of our normal soup making skills and Aunt B did most of the long slow cooking. Let me tell you, this soup packs an amazing smell! One you can't get enough of. Here is a link to the recipe with some tips on what to make. We found a lot of the ingredients at the farmers market and regular grocery store. However, if you have a Mexican grocery store nearby, that would be the best option. If you know Spanish, chat it up with the owners! Mexico is playing Argentina today and I'm feeling the world cup fever. My ties have to go to Mexico.<br /><br /><a href="http://www.upyourflavor.com/recipe/tortilla-soup/">Best Tortilla Soup!</a>Whitney and Katie McFaddenhttp://www.blogger.com/profile/05775584564864947454noreply@blogger.com2tag:blogger.com,1999:blog-8094746667960696684.post-81009220016871639802010-05-12T21:58:00.000-07:002010-05-12T22:07:24.031-07:00Chocolate Decadence Cake<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6pUBtKGcQSW8RQLSwfvt8HFzlsYOEpXs0yAhjSXzM8Bz9Yr33jnhPi9RvoeCqyy-V3D2vKIUx5ZsKDc1C1jZxl8XvQ0oSi2WKCyHq8eSOGdWJjRlbEnCsWypsiXdAPbf0yNWXs6s2GBE/s1600/PC060045.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6pUBtKGcQSW8RQLSwfvt8HFzlsYOEpXs0yAhjSXzM8Bz9Yr33jnhPi9RvoeCqyy-V3D2vKIUx5ZsKDc1C1jZxl8XvQ0oSi2WKCyHq8eSOGdWJjRlbEnCsWypsiXdAPbf0yNWXs6s2GBE/s320/PC060045.JPG" alt="" id="BLOGGER_PHOTO_ID_5470615160506023554" border="0" /></a><br />This cake was a blessing in disguise. We used a recipe from Baking Bites <a href="http://bakingbites.com/2005/04/cooking-school-basic-chocolate-cake-with-chocolate-ganache-frosting/">Chocolate Cake</a> and modified it with less baking powder, by accident, and no egg. Needless to say, the cake did not rise as we had hoped. In the midst of being distressed at our "flat" cake, we iced it regardless with lots of chocolate ganache. After bringing it to the birthday girl, we sampled the cake with caution not knowing if it would hold up to our normal standards. To our relief, the cake was marvelously decadent. I'd definitely make it again the same way. No eggs and not enough baking powder. Here's to not following directions!!<br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjndz-x0RS5BdtPGR_mIqfm7cZ3UF3KrTsgxxxRj2ot7w_nDTjDLwNrPxi1H6WelFb-P_F0NbQ3inKgGdfNMbLTDpEozsVhaVyQji6rYULI7wB8gdi5FBEWP7AbPudbUeDYPqwDm7LNtNU/s1600/PC060042.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjndz-x0RS5BdtPGR_mIqfm7cZ3UF3KrTsgxxxRj2ot7w_nDTjDLwNrPxi1H6WelFb-P_F0NbQ3inKgGdfNMbLTDpEozsVhaVyQji6rYULI7wB8gdi5FBEWP7AbPudbUeDYPqwDm7LNtNU/s320/PC060042.JPG" alt="" id="BLOGGER_PHOTO_ID_5470615154784968690" border="0" /></a><br /></div>Whitney and Katie McFaddenhttp://www.blogger.com/profile/05775584564864947454noreply@blogger.com1tag:blogger.com,1999:blog-8094746667960696684.post-8524388088532780982010-01-16T09:36:00.001-08:002010-01-16T09:45:57.358-08:00Peach Cobbler<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJLYtGi4VygC0Af5jhg6RuR615ECLhKqaTPQHAkCDciRTXOMKgglLca9bB1IghrfLvtWeySZF_xP1BThbSMXvpgUOYA7cq3G6AcGdmiqWkC_RESvBGp8Zjy8-NgbW1_okE7ddfPGhqCrY/s1600-h/P8170004.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJLYtGi4VygC0Af5jhg6RuR615ECLhKqaTPQHAkCDciRTXOMKgglLca9bB1IghrfLvtWeySZF_xP1BThbSMXvpgUOYA7cq3G6AcGdmiqWkC_RESvBGp8Zjy8-NgbW1_okE7ddfPGhqCrY/s320/P8170004.JPG" alt="" id="BLOGGER_PHOTO_ID_5427394956549172146" border="0" /></a><br /></div><br />This cobbler was made on a whim (The best things are made this way). We had the peaches to use, and the cream leftover from something delicious that I can't remember. The crust came together fairly simply with almond cookies we had on hand. We ate this quickly over the next few days.<br /><br />Crust:<br />Almond cookies, crushed, patted into tart pan<br /><br />Peach filling:<br />1 cup whipping cream whipped to slightly stiffer consistancy (custard like)<br />1/4 cup sugar<br /><br />2 peaches thinly sliced<br /><br /><div style="text-align: center;">Press crumbled cookies into pan. Then spread the whipping cream onto crust. Add peaches in a layered arrangement. Cook for 25-30 minutes at 350. Great a la mode!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiLdbwhGjNu8cn9beQeFSMr7dujq2xlyRL0DudHF5ABeBTiK9KgU_PwNh0pFjjsdN0iw2LX1KvbrfbZvHpxciXJmL9ER72mYds0uQXATFlQ4Bx-H4CfdlrB4muPGFjJyzcfeI1TZviwm8/s1600-h/P8170002.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiLdbwhGjNu8cn9beQeFSMr7dujq2xlyRL0DudHF5ABeBTiK9KgU_PwNh0pFjjsdN0iw2LX1KvbrfbZvHpxciXJmL9ER72mYds0uQXATFlQ4Bx-H4CfdlrB4muPGFjJyzcfeI1TZviwm8/s320/P8170002.JPG" alt="" id="BLOGGER_PHOTO_ID_5427394947938933154" border="0" /></a></div>Whitney and Katie McFaddenhttp://www.blogger.com/profile/05775584564864947454noreply@blogger.com0tag:blogger.com,1999:blog-8094746667960696684.post-27174310394419718442009-12-27T08:22:00.000-08:002009-12-27T08:57:42.122-08:00Lithuanian Fish - Žuvis!<span style="font-size:180%;">Ventes Ragas</span><br />Vente, Lithuania<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ_H7LGTEJFr__PgftE1G8rxsqCBlqjhP_CnHkpkwqkkZIRm6GEssNHlAZN1tJvvPB_yr-rT18gI-eFzsIVzXQOUtV44M3K1_FMGt2nWkT1Hi4QfrmJiazAbD05wH_QNdut2Nv8B68b5k/s1600-h/PC270220.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ_H7LGTEJFr__PgftE1G8rxsqCBlqjhP_CnHkpkwqkkZIRm6GEssNHlAZN1tJvvPB_yr-rT18gI-eFzsIVzXQOUtV44M3K1_FMGt2nWkT1Hi4QfrmJiazAbD05wH_QNdut2Nv8B68b5k/s320/PC270220.JPG" alt="" id="BLOGGER_PHOTO_ID_5419952852821013058" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSHP8PTsGgmm62b9-ywhvSK_1yKCOMCtSCFJ3PdJKtnRd5w_WF2bmyYcItD50qjAlPWCLry_1uUDh8m-WAilZuoSaSC8xd0IjvRMbw5PYV5MJs0q43BxBO0fFofa621yoiyd8_r7tYrX8/s1600-h/PC270221.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSHP8PTsGgmm62b9-ywhvSK_1yKCOMCtSCFJ3PdJKtnRd5w_WF2bmyYcItD50qjAlPWCLry_1uUDh8m-WAilZuoSaSC8xd0IjvRMbw5PYV5MJs0q43BxBO0fFofa621yoiyd8_r7tYrX8/s320/PC270221.JPG" alt="" id="BLOGGER_PHOTO_ID_5419953159747051602" border="0" /></a><br />Tomas and I went with the family out to the western edge of Lithuanian, along the Baltic Seashore. We stopped for lunch at a cottage style fish restaurant where we ate fish in many forms. The map above shows where we were, near the tip of a peninsula. The foggy rainy weather made sitting next to a wood burning stove all the more cozy.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsA-vltQDk2Nqcgfx9HrY56inD9PmEp4kBrdIVdF31-Qt4UzgNojWSGPCaRghkV0fUi-eOHENxIFRciYE0t1tXrgHFVAQNXZogGbg-tD8yV-3szBJvE-7EE5XGgfBIyIW72jsax1repkI/s1600-h/PC270246.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsA-vltQDk2Nqcgfx9HrY56inD9PmEp4kBrdIVdF31-Qt4UzgNojWSGPCaRghkV0fUi-eOHENxIFRciYE0t1tXrgHFVAQNXZogGbg-tD8yV-3szBJvE-7EE5XGgfBIyIW72jsax1repkI/s320/PC270246.JPG" alt="" id="BLOGGER_PHOTO_ID_5419954861661193682" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbHrbjT9D692sgVoMR0T3LGAE3s-7v55yr9Q2Lr3RBt8rrAwX98QW-_oS6bOOL_DGMBt8n7Zrss84jQeFkrh-32iLuK9b2YPu3ORqMjpALGJqhjG5H7UUKxu5QeXWOp0MiSsh05MNuWNc/s1600-h/PC270230.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbHrbjT9D692sgVoMR0T3LGAE3s-7v55yr9Q2Lr3RBt8rrAwX98QW-_oS6bOOL_DGMBt8n7Zrss84jQeFkrh-32iLuK9b2YPu3ORqMjpALGJqhjG5H7UUKxu5QeXWOp0MiSsh05MNuWNc/s320/PC270230.JPG" alt="" id="BLOGGER_PHOTO_ID_5419953165626083042" border="0" /></a><br />First Course:<br />We started off with some Gira to drink. Gira is a traditional lithuanian drink made from fermented yeast. The taste is complex to explain in words: it tastes like bread and molasses and has the consistency of beer. Very tasty. To eat we started with some toasted bread and a parsley fish butter spread. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7qq63C1OCLJgukV57SjZ-CJkgT0ITGRsr_WqDUwFSyCO-Iwh4cLgupbYUVjn65X35KHLzfDDmTdEn1GFZsfMswZAsxN6qaFNy5kxQBL4gIlHoZv7dlUz5uaGSdaurY7uRGJw4XIguL9c/s1600-h/PC270231.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7qq63C1OCLJgukV57SjZ-CJkgT0ITGRsr_WqDUwFSyCO-Iwh4cLgupbYUVjn65X35KHLzfDDmTdEn1GFZsfMswZAsxN6qaFNy5kxQBL4gIlHoZv7dlUz5uaGSdaurY7uRGJw4XIguL9c/s320/PC270231.JPG" alt="" id="BLOGGER_PHOTO_ID_5419953173749320898" border="0" /></a><br />2nd Course:<br />Next we had some fish soup: fish broth with pieces of white fish, carrots potatoes and dill. The warm soup really warmed us up.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0QscG-WVPRw9y82Bl_-AA-m2HwaCLthgk6tXy4vA6ZD30x7JX6VQdEGAdvhT_S_Jy6GdLRdqD5roFnYGi5sFwpQKPdbsaTp3XI2TudkqhfkBpQKhF0RLtbQ7wr29xHUdBB0nfzJQ9qAM/s1600-h/PC270236.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0QscG-WVPRw9y82Bl_-AA-m2HwaCLthgk6tXy4vA6ZD30x7JX6VQdEGAdvhT_S_Jy6GdLRdqD5roFnYGi5sFwpQKPdbsaTp3XI2TudkqhfkBpQKhF0RLtbQ7wr29xHUdBB0nfzJQ9qAM/s320/PC270236.JPG" alt="" id="BLOGGER_PHOTO_ID_5419954833850208802" border="0" /></a><br />3rd Course:<br />Next, our server brought out a "snack." A full platter of a variety of pickled, oil packed, and jellied fish along with tomatoes and eggplant. We ate the aperetivo with some rustic lithuanian rye bread.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD6Go9ZpvdyJX8FEHOAeYmXIFxY6vEnFy4HMFXftlnI-O7G9Y_AOmju310B9l7OcA3ncIL-LWyNiHatQ1d1BPpMDv_hqXYn-29_GRuQUadk0zyCB7zB6lOYJ-5CWrfoMn4IIwKCpVsiRE/s1600-h/PC270238.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD6Go9ZpvdyJX8FEHOAeYmXIFxY6vEnFy4HMFXftlnI-O7G9Y_AOmju310B9l7OcA3ncIL-LWyNiHatQ1d1BPpMDv_hqXYn-29_GRuQUadk0zyCB7zB6lOYJ-5CWrfoMn4IIwKCpVsiRE/s320/PC270238.JPG" alt="" id="BLOGGER_PHOTO_ID_5419954843465200434" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggKANz_76PYXxQ5OHGxdZqyfgdu8DVRbD8Wa8PzEIe-LyUSKV5IWHx7byvYM4SR9jYrFl7uuVqNBNGGpfcIaRItyGCWABkT6IPKO4QmfBo8xjPvtNUNybQGQtaOad_VkJS4KddI-PdTyM/s1600-h/PC270251.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggKANz_76PYXxQ5OHGxdZqyfgdu8DVRbD8Wa8PzEIe-LyUSKV5IWHx7byvYM4SR9jYrFl7uuVqNBNGGpfcIaRItyGCWABkT6IPKO4QmfBo8xjPvtNUNybQGQtaOad_VkJS4KddI-PdTyM/s320/PC270251.JPG" alt="" id="BLOGGER_PHOTO_ID_5419955165375555938" border="0" /></a><br />4th Course:<br />Lastly, we picked out a fresh fish from an iced bin and a cook grilled our fish in the stone fire place next to our table. We ate the fish with an onion-honey-mustad sauce, berry sauce and ground nut sauce. We also had potatoes (of course-Lithuanians love their potatoes) and a cabbage salad.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgULjfMfz5_ATbo7pfHRXPWXcsu7XMKZA5ReKYhfRh5T5gl4zeSymCQvlzIJDVd_2s7cXJ7CR-UYsKUE7qokNZO54yje2Rx-n2bGYHvEwahwDX3XFs8vJyL8WN8EXAnSpI1hQoJpDNmFRY/s1600-h/PC270255.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgULjfMfz5_ATbo7pfHRXPWXcsu7XMKZA5ReKYhfRh5T5gl4zeSymCQvlzIJDVd_2s7cXJ7CR-UYsKUE7qokNZO54yje2Rx-n2bGYHvEwahwDX3XFs8vJyL8WN8EXAnSpI1hQoJpDNmFRY/s320/PC270255.JPG" alt="" id="BLOGGER_PHOTO_ID_5419955170648230658" border="0" /></a><br /><br />Labai Skanu! (Very tasty)<br /><br />-KatieWhitney and Katie McFaddenhttp://www.blogger.com/profile/05775584564864947454noreply@blogger.com0tag:blogger.com,1999:blog-8094746667960696684.post-52327010593023070482009-11-14T21:21:00.000-08:002009-11-14T21:32:26.965-08:00Spinach Salad Medely<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiahn9YvZuJdcXQrcA4xh-P9tlJ1_6vPPVfzngi_Tcb9eoN8wSSBph5kznI0gzvZ-Pkq9GkH8pjrNnO8Lp4wsOMqNNAcdwXhHtf35IfGwYCK10SY93HXCDE1tms2mxSOPBIRbWanb4N3bc/s1600-h/PB070036.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiahn9YvZuJdcXQrcA4xh-P9tlJ1_6vPPVfzngi_Tcb9eoN8wSSBph5kznI0gzvZ-Pkq9GkH8pjrNnO8Lp4wsOMqNNAcdwXhHtf35IfGwYCK10SY93HXCDE1tms2mxSOPBIRbWanb4N3bc/s400/PB070036.JPG" alt="" id="BLOGGER_PHOTO_ID_5404199010070085250" border="0" /></a><br /></div>This Salad was inspired by what I already had in my fridge. I have become very proficient in the salad process because it's what is the easiest to make when you have already prepared foods and want to put them all together. This salad starts with the following:<br /><br />spinach<br />red and yellow pepper<br />roasted brussel sprouts<br />roasted white sweet potato<br />wild field greens<br />strawberries<br />zucchini<br /><br /><br />I topped it with cottage cheese (lowfat please, it tastes way better than non-fat) and flax seeds for a little crunch. After our medical classes about the benefit of omega 3 fatty acids and their anti-inflammatory effects, flax seeds make a guest appearance in many dishes of mine.Whitney and Katie McFaddenhttp://www.blogger.com/profile/05775584564864947454noreply@blogger.com0tag:blogger.com,1999:blog-8094746667960696684.post-22102402214904710942009-10-07T00:03:00.000-07:002009-10-07T00:23:53.196-07:00Peach, Arugula, and Gorgonzola Pizza<div style="text-align: center;"><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilsAVNAOHEfCcmIjW5PEcocdFovwSQgdewpigik9SZ3ubWYtvpCgY0czx_ahyphenhyphenaWpL90HfZZXga4uHrXYyQCUKFl_XqcV28fBH9svJqFpWgVmNvvjSA0ZEJThVCRpkkeqYb56DZ-1PVRw4/s1600-h/P8090021.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilsAVNAOHEfCcmIjW5PEcocdFovwSQgdewpigik9SZ3ubWYtvpCgY0czx_ahyphenhyphenaWpL90HfZZXga4uHrXYyQCUKFl_XqcV28fBH9svJqFpWgVmNvvjSA0ZEJThVCRpkkeqYb56DZ-1PVRw4/s400/P8090021.JPG" alt="" id="BLOGGER_PHOTO_ID_5389751846608684738" border="0" /></a><br /></div><br />This pizza was inspired by a flavor of the day at The Cheeseboard in Berkeley (Best pizza place hands down....if you love crunchy California flavors and farmers market produce) I did not get to try this flavor at the Cheeseboard and after seeing the toppings and not getting to indulge in what I had anticipated as one of the best pizzas I would ever eat, I had to simply make it for myself. While I didn't have the pizza slab and the 600 degree oven, the result was pretty tasty none the less. I used whole wheat dough from trader joes, but making you own is so easy if you just plan ahead.<br /><br /><span style="font-style: italic;">For dough:<br /></span>1. Preheat oven to 375 degrees.<br />2. Combine water, yeast, and sugar in mixing bowl, and wait until yeast is frothy.<br />3. Mix flour, salt, olive oil, and spices into yeast mixture (mix salt into the second cup of flour to combine).<br />4. Place dough in a greased bowl, cover with a damp towel, and allow to rise for 30 minutes, or until doubled in size.<br />5. Roll dough out into a large pizza peel, or onto two medium-size baking sheets.<br />6. Bake at 375 degrees for 7 minutes, and set aside.<br /><br />(From Sugarlaws)<br /><br />I baked the dough for about 7 minutes before putting any toppings on. Then I put on slices of peaches, mozzarella cheese and Gorgonzola. The arugala went on the last 2 minutes so it didn't wilt too much. I then added a little lemon vinagrette for that added tangyness. It was fabulous!<br /><br />Serve hot!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ZMrsGElfzfLJFrPbvWZMWK72lxFZCajPqS2CtIKoKT7W0WRdnAs6jAeTKiB8IV74YpG31eINDvFirhZ2nyDNtXY5CAeESH24Um_GMmC2F59vbsoa1RFX9VvJDIiQaecymDipL0Laazc/s1600-h/P8090020.JPG"><img style="cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ZMrsGElfzfLJFrPbvWZMWK72lxFZCajPqS2CtIKoKT7W0WRdnAs6jAeTKiB8IV74YpG31eINDvFirhZ2nyDNtXY5CAeESH24Um_GMmC2F59vbsoa1RFX9VvJDIiQaecymDipL0Laazc/s400/P8090020.JPG" alt="" id="BLOGGER_PHOTO_ID_5389754846154477458" border="0" /></a></div>Whitney and Katie McFaddenhttp://www.blogger.com/profile/05775584564864947454noreply@blogger.com0tag:blogger.com,1999:blog-8094746667960696684.post-49342015667694852972009-08-09T14:07:00.000-07:002009-08-09T14:41:17.150-07:00French Crepes (Brittany style)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbiEkOf550jEvKGvz7Oil8EqlZRjGwFYpJlL1HTSTr-cxljM7Qcx3m4yoE_j6RSeaRtrFuGkwo8n06RBzLF7P-lwW2krR180Efwz_YcXUv1vNPuL1ZiIayku_SZMS8LBpBpP7RVB4tP2k/s1600-h/P8080103.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbiEkOf550jEvKGvz7Oil8EqlZRjGwFYpJlL1HTSTr-cxljM7Qcx3m4yoE_j6RSeaRtrFuGkwo8n06RBzLF7P-lwW2krR180Efwz_YcXUv1vNPuL1ZiIayku_SZMS8LBpBpP7RVB4tP2k/s400/P8080103.JPG" alt="" id="BLOGGER_PHOTO_ID_5368078807690274386" border="0" /></a><br />It was a beautiful sunny day in San Francisco and we met up with Arnaud from Brittany, who works with my roommate Angie. Brittany is a part of france known for their crepes. He cooked up some amazing crepes and we smothered them with ice cream, banannas, cherries, and love. We had them on the stoop of his victorian house in the Haight and we soon had melting ice cream dripping down our hands from the warm crepe....it was a divine experience. I was also taught how to fashion the crepe in the proper french style (being American I was thinking we would need a knife and fork). I would highly recommend learning how to make crepes because not only is it delicious, it is also a great way to enjoy any stoop on a sunny Saturday. I didn't have time to get the exact recipe, but here is one close to it. The key is using the right amount of butter on the pan when you're cooking the crepe, and getting it thin and slightly crispy on the edges. The inside toppings are up to you, but from my experience with the French, nutella is one of the primo ingredients. I also like sugar and lemon.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ-ITVjljgc_EWGSnWUOfSVXoNBt8Wn3XIK3OZSIS1G2lDv8CuXbRETiDTX1OzlTYofEi8GH0CvBCNxsWbFuvrICAkhZiu3KRf2Qwult8lKe9Rnc_4avESQNBtPaIydcnSqZkmbZ4gpd8/s1600-h/P8080102.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ-ITVjljgc_EWGSnWUOfSVXoNBt8Wn3XIK3OZSIS1G2lDv8CuXbRETiDTX1OzlTYofEi8GH0CvBCNxsWbFuvrICAkhZiu3KRf2Qwult8lKe9Rnc_4avESQNBtPaIydcnSqZkmbZ4gpd8/s400/P8080102.JPG" alt="" id="BLOGGER_PHOTO_ID_5368078815553385058" border="0" /></a><br /><br />3/4 cups all purpose flour (buckwheat flour is also good for savory crepes)<br />1/2 teaspoon salt<br />1 egg<br />2/3 cup milk<br />2/3 cup water<br />3 tablespoons unsalted butter<br /><br />mix everything in a large mixing bown until smooth<br />(you can also chill the batter for 30 minutes in the fridge if you have the time)<br />Heat the pan over medium and brush with butter (Arnaud used a paper towel dipped in butter and spread it on the pan)<br />Pour the batter in the hot pan and swirl to coat the bottom of the pan in a thin layer. If there are still uncoated portions of the pan, pour more batter on and swirl. Cook for about a minute and flip using a spatula or a flick of the rist if you're daring.<br />This makes about 8-10 crepes.<br /><br />Stack the crepes on a plate and take them outside to the stoop. Be sure to add your toppings only to a small part of the crepe, fold in half, and then fold again so the crepe makes a triangle. It's best to take the first bite from the bottom where all the goodies are, but this does result in a bit of a sticky mess for the inexperienced such as myself. But I'm willing to practice my crepe technique as much as possible if it means I can make more crepes. The next crepe will be buckewheat crepes with ham and Gruyere.Whitney and Katie McFaddenhttp://www.blogger.com/profile/05775584564864947454noreply@blogger.com0tag:blogger.com,1999:blog-8094746667960696684.post-53410388584699849372009-08-01T01:44:00.000-07:002009-08-01T01:56:44.579-07:00Greek Style Taco<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg98MVRoJHNR2AtqFxEPNbTnfeKb5h8oEvEV0oNGXfiYhOTSKSJBgDcQiWuX5W5P-eMQZ1IjQ6T-dFNwb-eyOtFe2f9xFhV2y3z9ymZLqgTZP_1MxX8BijA2dplOxJwjJZXpNo3k_ivFvQ/s1600-h/P5110005.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg98MVRoJHNR2AtqFxEPNbTnfeKb5h8oEvEV0oNGXfiYhOTSKSJBgDcQiWuX5W5P-eMQZ1IjQ6T-dFNwb-eyOtFe2f9xFhV2y3z9ymZLqgTZP_1MxX8BijA2dplOxJwjJZXpNo3k_ivFvQ/s400/P5110005.JPG" alt="" id="BLOGGER_PHOTO_ID_5364913790794132930" border="0" /></a>I love the way the yogurt sauce in this taco really balances with the vegetables and creates a very refreshing meal. I stir fried the vegetables with onions, red pepper, black beans, and garlic with a little cumin. The black beans were Rancho Gordo beans from the ferry building farmers market. We had some leftover tortillas from enchiladas we made before and I was inspired by the crisp cucumber waiting in my fridge to be eaten. I added the yogurt and diced cucumber with some salt and pepper and put it on the taco as a finishing touch. The crunch from the cucmber also gave the taco that extra pizzaz. Here is the recipe:<br /><br />Half and Onion<br />one green pepper (or other colored peppers)<br />1 clove garlic<br />black beans (soaked and pre cooked)<br />corn torilla<br />nonfat yogurt<br />english cucumber<br />salt and pepper<br /><br />Saute the chopped onions and garlic in olive oil. Add the cumin unti aromatic, about 2 minutes. Add the chopped pepper and let soften about 5-10 minutes. Add the black beans and stir. Meanwhile, made the yogurt sauce with cucumber, salt, and pepper (you cad add dill or vinegar as well). Cook the corn tortilla on a pan with a little olive oil until crispy, about 5 minutes. Put the begetable and bean mixture in the corn tortilla and spoon over the yogurt sauce. Enjoy and make seconds!Whitney and Katie McFaddenhttp://www.blogger.com/profile/05775584564864947454noreply@blogger.com0tag:blogger.com,1999:blog-8094746667960696684.post-40873967255423330612009-05-10T19:19:00.000-07:002009-05-10T19:29:12.100-07:00Seafood Paella<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD6JwrylWv7WSA5DXqGjAhyUn4jIq_8pZQQ86mKT1Cmm3HqTnzjb0XCiNdwvcy0v3EgD1WXAdjRR4P3wsu3QUz92QAfFmkDV-CzcGTewm9K-Q_5yR179W7bFMk-EielNbUx75nF4-EI-M/s1600-h/P3300090.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD6JwrylWv7WSA5DXqGjAhyUn4jIq_8pZQQ86mKT1Cmm3HqTnzjb0XCiNdwvcy0v3EgD1WXAdjRR4P3wsu3QUz92QAfFmkDV-CzcGTewm9K-Q_5yR179W7bFMk-EielNbUx75nF4-EI-M/s400/P3300090.JPG" alt="" id="BLOGGER_PHOTO_ID_5334385671107114690" border="0" /></a><br />We finally made Paella! I've been meaning to make paella for a long time now and haven't had the occasion or the excuse to feed that many people. When the roommate bought special paella rice and saffron, I new it was in the works. We used the Trader Joe's seafood mix in the freezer section and it worked out really well. Chicken, peas, and peppers also accompanied our Paella and in the end we had a fabulous Spanish feast. I made arugula with lemon Parmesan vinaigrette inspired by my two favorite food bloggers Alanna and Alex and their blog Two Fat Als. The Paella is also from their site:<br /><a href="http://twofatals.com/?p=110">Paella Recipe</a><br /><br />We modified it slightly but really you can add to this dish anything you have lying around. It is meant to be a dish that can take on many flavors and feed lots of people. Feliz Cocinando!(maybe too much of a literal translation but you get my drift)<br /><br /><br /></div>Whitney and Katie McFaddenhttp://www.blogger.com/profile/05775584564864947454noreply@blogger.com0tag:blogger.com,1999:blog-8094746667960696684.post-47611022160009645682009-04-27T22:30:00.000-07:002009-04-27T22:37:21.176-07:00Easter Salad<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyluh0HUr1UdHHd0vBFmHrRc2-92ASkhXCOyu-wg7WfofrbkDdPYt__TSRJ_aXGZGx1bueyNr8L-eTWxMimexBvYJUYxBQutrYeyBmn4dtcxt-heIknWdjr_FlcGKyelJjVHVfy6pmrZk/s1600-h/P4190153.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyluh0HUr1UdHHd0vBFmHrRc2-92ASkhXCOyu-wg7WfofrbkDdPYt__TSRJ_aXGZGx1bueyNr8L-eTWxMimexBvYJUYxBQutrYeyBmn4dtcxt-heIknWdjr_FlcGKyelJjVHVfy6pmrZk/s400/P4190153.JPG" alt="" id="BLOGGER_PHOTO_ID_5329610539782111826" border="0" /></a><br /><div style="text-align: left;">This salad was super easy to put together, mostly because everything was already cooked and I just had to assemble. It's a bit of a hodgepodge of ingredients but each one added it's own character to the salad. I brought everything together with a bit of lemon vinaigrette. The eggs were soaked with beet juice so they turned a pretty shade of pink which makes this salad perfect for Easter.<br /><br /> the ingredient list:<br /><br />spinach<br />Trader Joes frozen sweet corn (it's super yummy)<br />red beets<br />sauteed tofu<br />parsley<br />green onions<br />artichoke<br />carrots<br />boiled egg<br /><br />Vinaigrette:<br />Lemon juice<br />olice oil<br />salt , pepper<br /><br /></div></div>Whitney and Katie McFaddenhttp://www.blogger.com/profile/05775584564864947454noreply@blogger.com0tag:blogger.com,1999:blog-8094746667960696684.post-54045491685048003972009-04-12T09:50:00.000-07:002009-04-12T21:03:38.439-07:00Miso Soup<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZd1HkdA2Ln9lRaPNkdig95NCEkIwnxr6e0ol8uJ0mCifAW_skIF7Kec8RXuLpotqCFu05Sr1AGyNiKdfOACLc6bLbdPmrn1HAZaqLB8zlndjKs7c3M36qTZzb-Lxfnd4edV-DPtr0Ps8/s1600-h/P3140111.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZd1HkdA2Ln9lRaPNkdig95NCEkIwnxr6e0ol8uJ0mCifAW_skIF7Kec8RXuLpotqCFu05Sr1AGyNiKdfOACLc6bLbdPmrn1HAZaqLB8zlndjKs7c3M36qTZzb-Lxfnd4edV-DPtr0Ps8/s400/P3140111.JPG" alt="" id="BLOGGER_PHOTO_ID_5323848870254925858" border="0" /></a><br /><br /><div style="text-align: left;">I had the urge to make miso soup ever since I saw it on 101 cookbooks. I'd never cooked with miso paste, and it seemed like the variations on the dish were endless. I made this miso soup with soft tofu, green onions, brown mushrooms, soba noodles, white miso, and leeks (but only because I had them leftover) . It would have been nice to add bok choy or something else green. I topped it off with cilantro which added a really fresh flavor kick at the end. The trick to miso soup is getting the miso concentration just right. I added about 2 tablespoons of the miso paste, let is simmer for about 5 minutes, and then taste. I continued to add more little by little until it reached the right taste profile. But be careful, it's easy to add too much miso. Here is the recipe.<br /><br />Saute 1 bushel leeks or bok choy, mushrooms, and tofu in a pan with a little oil until wilted (leeks take a fair amount of time to get tender)<br />Pre-cook soba noodles (boil for about 5-10 minutes in salted water)<br />Add sauteed greens, mushrooms, and tofu to the noodles in water.<br />let simmer for 5 minutes<br />Add 2 tablespoons miso paste and stir until dissolved.<br />Add more miso to taste.<br />Serve with chopped fresh cilantro and more chopped green onions.<br /><br />Enjoy!<br /><br />You can really add anything in the miso to make it your own. Some other ideas are:<br />egg drop<br />parsley<br />snap peas<br />ginger<br />sprouts<br /><br /><br /><br /></div></div>Whitney and Katie McFaddenhttp://www.blogger.com/profile/05775584564864947454noreply@blogger.com0tag:blogger.com,1999:blog-8094746667960696684.post-74684361901365593992009-03-21T18:06:00.000-07:002009-03-22T15:51:14.284-07:00Beer Can Chicken<div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-b0hKzIau17sPqv7vVGGDr4RKG1Xme_clV1JllspAhsWwnpEHJlBUN8rAkYOM4bWXK0JeAipqCgmPOb8nYmRTkT5cWLUJwspddfvqurgw-95FyBusSXpDq3QM3YVgbJkzTQt_Nz-3vOU/s1600-h/P2160027.JPG"><img style="cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-b0hKzIau17sPqv7vVGGDr4RKG1Xme_clV1JllspAhsWwnpEHJlBUN8rAkYOM4bWXK0JeAipqCgmPOb8nYmRTkT5cWLUJwspddfvqurgw-95FyBusSXpDq3QM3YVgbJkzTQt_Nz-3vOU/s400/P2160027.JPG" alt="" id="BLOGGER_PHOTO_ID_5315815545269837858" border="0" /></a></div>We made this for Grace and Rene's Birthday party. It was inspired by our trip to Napa and our dinner at The Bounty Hunter. In an idea world, this would be cooked on a grill. I cooked it in the oven and it worked out great. The key is to cut the top off the beer can with a can opener. Then pour half the beer out and put some of the seasoning inside. Then place the chicken sitting upright over the beer can. The whole point is that the beer will boil up and flavor the chicken. Make sure you have a good rub for the chicken as well. I used the following:<br /><br />cumin<br />chili powder<br />tumeric<br />brown sugar<br />paprika<br />salt<br />pepper<br /><div style="text-align: right;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgusqsUkI5Gaf1nQ7LUskG2aX10gtHdiBGSkK4Z45Y9XSuKkFI_8YjnpKYAkGUQw3JCE2D1Bu5466XdlGD_hts44orNLhceKxaF6vz9hy49VW4pcq1o0ifbhvjzwLr2jryJ0XGbGlppe5U/s1600-h/P2160022.JPG"><img style="cursor: pointer; width: 197px; height: 263px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgusqsUkI5Gaf1nQ7LUskG2aX10gtHdiBGSkK4Z45Y9XSuKkFI_8YjnpKYAkGUQw3JCE2D1Bu5466XdlGD_hts44orNLhceKxaF6vz9hy49VW4pcq1o0ifbhvjzwLr2jryJ0XGbGlppe5U/s400/P2160022.JPG" alt="" id="BLOGGER_PHOTO_ID_5316148334629977842" border="0" /></a><br /></div>The Beer: Tecate<br /><br />The result: delicious!Whitney and Katie McFaddenhttp://www.blogger.com/profile/05775584564864947454noreply@blogger.com0tag:blogger.com,1999:blog-8094746667960696684.post-21685809165925071572009-03-01T20:52:00.000-08:002009-03-01T21:09:33.870-08:00Strawberry Balsamic Cake with Whipped Cream Cheese Frosting<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8WA3uNmHT7uvlNWcDpljAGShusT9NHG7uCOjhm3TKQywcSWo8ED3WvuGPuzZNWIaswRYkG_h1Is_x8OuWvK6uXY9w_xRZ9MoJ51pxwiNbfnvPllQQXLo6ChydKGk4K9tS52WOW_mhiSs/s1600-h/P2160031.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8WA3uNmHT7uvlNWcDpljAGShusT9NHG7uCOjhm3TKQywcSWo8ED3WvuGPuzZNWIaswRYkG_h1Is_x8OuWvK6uXY9w_xRZ9MoJ51pxwiNbfnvPllQQXLo6ChydKGk4K9tS52WOW_mhiSs/s400/P2160031.JPG" alt="" id="BLOGGER_PHOTO_ID_5308452311393834642" border="0" /></a></div><br /><br /><div style="text-align: left;">I made this cake for a birthday party we had for both of my roommates. I got this recipe from my sister, the queen of cakes as far as I know. As you can see by all our cake posts, she's quite accomplished, so I knew she would have the perfect cake recipe. I altered the recipe slightly because I love the flavors of strawberries and balsamic. It turned out really well, and the cream cheese in the whipped cream frosting has a slight tangy flavor. The cake base is very light due to the whipped egg whites. The strawberry filling has just the right amount of tang and sweetness to complement the yellow cake base. Here are some pictures that show how the cake is put together.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUZ2Vy9h70ye449UqXk38wQQsg6mclEJanIEceTZEeZ_kd0No5eBUZpgjaQQo2M4pZAQD4-p_kVpRnZ3PIt8PjuGNbnEzyH9EmYKl5Oc7o4TMx_Mo_MHJGnDI4jj2gKDXsGkFj3UPNfFI/s1600-h/P2160029.JPG"><img style="cursor: pointer; width: 335px; height: 251px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUZ2Vy9h70ye449UqXk38wQQsg6mclEJanIEceTZEeZ_kd0No5eBUZpgjaQQo2M4pZAQD4-p_kVpRnZ3PIt8PjuGNbnEzyH9EmYKl5Oc7o4TMx_Mo_MHJGnDI4jj2gKDXsGkFj3UPNfFI/s400/P2160029.JPG" alt="" id="BLOGGER_PHOTO_ID_5308452308335669730" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg76aDhHx2oX6A0TdIomam9GGRPbvumtoxuFFnUFx9OW9Mdqaz-fIMW4HLLAa9-yDqPJ-3EQc6wg1iAT_ZoiDIJ1LGpHn8TCoHYtAywLcKnmZYnkn415a2MQtxKZDu2_zrzt6tie28CdMs/s1600-h/P2160044.JPG"><img style="cursor: pointer; width: 342px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg76aDhHx2oX6A0TdIomam9GGRPbvumtoxuFFnUFx9OW9Mdqaz-fIMW4HLLAa9-yDqPJ-3EQc6wg1iAT_ZoiDIJ1LGpHn8TCoHYtAywLcKnmZYnkn415a2MQtxKZDu2_zrzt6tie28CdMs/s400/P2160044.JPG" alt="" id="BLOGGER_PHOTO_ID_5308452317843846642" border="0" /></a></div>Whitney and Katie McFaddenhttp://www.blogger.com/profile/05775584564864947454noreply@blogger.com0tag:blogger.com,1999:blog-8094746667960696684.post-41039496929881557552009-02-17T04:59:00.000-08:002009-02-17T05:05:25.191-08:00Hazelnut Mousse Torte<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjweY5IUbt2BDKU7A1BHzW8Bi7EU_UJeBUs-Tkop3m06-r-OlSHygawkNo33IE9M865Mt7rAKdzRM3jTdJbvXB3yrx7bnMBOkNIuaC3H2jHhde8wXJo0SIuM96rhSkeWaTbJOl23aQBWZI/s1600-h/IMG_2993.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjweY5IUbt2BDKU7A1BHzW8Bi7EU_UJeBUs-Tkop3m06-r-OlSHygawkNo33IE9M865Mt7rAKdzRM3jTdJbvXB3yrx7bnMBOkNIuaC3H2jHhde8wXJo0SIuM96rhSkeWaTbJOl23aQBWZI/s400/IMG_2993.JPG" alt="" id="BLOGGER_PHOTO_ID_5303751557834738162" border="0" /></a><br />I decided to call this a torte because it justifies how rich this cake was. It's very important to give dishes and cakes the right name because it has a huge psychological effect on the eater. I just made a devils food cake (split into 3 layers) and filled it with a nutella mousse. Then I gave the cake a ganache blanket for the icing. I used spun sugar and sugar curly q's to make the design. And finally, I topped it with a few chocolate curls and pressed some toasted chopped hazelnuts around the edge. This cake was featured at the neighborhood inagural ball.Whitney and Katie McFaddenhttp://www.blogger.com/profile/05775584564864947454noreply@blogger.com2tag:blogger.com,1999:blog-8094746667960696684.post-38736274529113308672009-02-16T22:32:00.000-08:002009-02-16T22:54:47.156-08:00Broccoli Waldorf Salad, Pork Ribs, Roasted Potatoes<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRgg_v8xLEtKbUL3qLtmErMBWMNM6_Oc4_bxSPnazSx1s-5UVljQ4dqqCcuk5JVbMhZBvvWHgl1ybTjHGsPZQbdu4vhwyFm19ksHeFeK9S5OMUb54GT5652BITbW1L0LKqgvjjUL5PX2g/s1600-h/P2130077.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRgg_v8xLEtKbUL3qLtmErMBWMNM6_Oc4_bxSPnazSx1s-5UVljQ4dqqCcuk5JVbMhZBvvWHgl1ybTjHGsPZQbdu4vhwyFm19ksHeFeK9S5OMUb54GT5652BITbW1L0LKqgvjjUL5PX2g/s320/P2130077.JPG" alt="" id="BLOGGER_PHOTO_ID_5303651169067587842" border="0" /></a><br /><br />The roomies and I decided to make dinner together tonight. When we decide to cook together, it means...I get to explain to Rene and Rod what vegetables are and they decide that potatoes are best roasted in the juices of the pork loin. I like our cooking styles...they play off each other, and in the end we create a delicious dinner. Tonight it was Broccoli Waldorf salad which was a great combination of bitter green, sweet fruit, and tangy lemon. Pork ribs and loin were baked at 350 for one hour (two for the ribs) with Shit Yeah sauce (courtesy of Christopher Richard...the recipe includes chipotle peppers and tamarid) and the potatoes were roasted for 1-1.5 hours at 350. After the pork loin has been cooked and the juices are flowing, stick the potoates in the juices and roast for an additional 20 minutes. <br /><br /><div style="text-align: left;"><span style="font-weight: bold;">Broccoli Waldorf Salad</span><br /></div><div style="text-align: left;">blanched broccoli<br /></div><div style="text-align: left;">shredded gala apple<br />dried currants (or raisins)<br />lemon juice<br />salt to taste<br /><br />combine in salad bowl and toss<br /><br /><br /></div><br /></div>Whitney and Katie McFaddenhttp://www.blogger.com/profile/05775584564864947454noreply@blogger.com0tag:blogger.com,1999:blog-8094746667960696684.post-62763256677836633152009-02-14T15:58:00.000-08:002009-02-14T16:24:20.957-08:00Oysters by the Bay<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8DiOziiD6_tHzWUqo1jxIumj6CDY2HgQytmprcItB13FLqwivx4L_Oo99aHfPQi2x3cRUTzMeZaJJs6uIMC6lc0TqUqjUUfN1R0eVD_HkXlCvSE90TpQ87VeWre0uPuCpXjixuYfd42I/s1600-h/P2140099.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8DiOziiD6_tHzWUqo1jxIumj6CDY2HgQytmprcItB13FLqwivx4L_Oo99aHfPQi2x3cRUTzMeZaJJs6uIMC6lc0TqUqjUUfN1R0eVD_HkXlCvSE90TpQ87VeWre0uPuCpXjixuYfd42I/s320/P2140099.JPG" alt="" id="BLOGGER_PHOTO_ID_5302808181698921058" border="0" /></a><br /><br /><br /><br /><br /><br /><br />Rene and I got a hands on lesson about Oysters on the half shell from John Myers, head oyster chef of Aquatic Culture. We learned what knives to use when shucking oysters, how to "finesse" the oyster open, and how to make three different oyster preparations. I liked oysters before, but after this little lesson, I simply adore these salty delicacies. John taught me how to shuck the oysters and Rene and I got to try all his different preparations. We had the oyster served three ways: Chili Lime Granita, Seaweed Shallot Mignonette, and Herb Butter with Sourdough Crumb. They were all amazing! My favorite was the Seaweed Shallot Mignonette. I'll post the recipes soon. Until then, you can gawk at the little beauties below......<br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYOjKWq5T7RTMl75_pL6aC6Ds1aEqvfxshNIo-cKkl8l-nfKh6FsqCAgNd6qnpVPD1-1zq-kBKsGzqS-Jc_EHEipzKPvPZQfxFNyVNcAnvMlAGkxNZN8nveUncZhfLi6HwnO7vihomR2Q/s1600-h/P2140103.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYOjKWq5T7RTMl75_pL6aC6Ds1aEqvfxshNIo-cKkl8l-nfKh6FsqCAgNd6qnpVPD1-1zq-kBKsGzqS-Jc_EHEipzKPvPZQfxFNyVNcAnvMlAGkxNZN8nveUncZhfLi6HwnO7vihomR2Q/s320/P2140103.JPG" alt="" id="BLOGGER_PHOTO_ID_5302808201349170642" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj824zi8QSOogRJus3APl-NQf87ZeiDgqvXz5zJXKpVnSOM7bmTZK72vqF3qVZEYaViSFQ-K3jqPL44xQAmiPusrljZmulh6E_ykJNT9VezPPqiuJ3iuoc5vz2Mp-Gob4T6gwOWLAlBSx0/s1600-h/P2140105.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj824zi8QSOogRJus3APl-NQf87ZeiDgqvXz5zJXKpVnSOM7bmTZK72vqF3qVZEYaViSFQ-K3jqPL44xQAmiPusrljZmulh6E_ykJNT9VezPPqiuJ3iuoc5vz2Mp-Gob4T6gwOWLAlBSx0/s320/P2140105.JPG" alt="" id="BLOGGER_PHOTO_ID_5302808190825965570" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ttwGFOu6mP7Jy068oSdtDexcEDe_BylxJz9eJQs2pUs7NgpmI1FW5WcaugJUO5WaBPsdnwfxqwa7ILGmMMxEKE5vXY1O79CnqpnJ2GePRaq0aZ0OFviVOIhtOd-rBKWEBcAj8kOY3Fc/s1600-h/P2140100.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ttwGFOu6mP7Jy068oSdtDexcEDe_BylxJz9eJQs2pUs7NgpmI1FW5WcaugJUO5WaBPsdnwfxqwa7ILGmMMxEKE5vXY1O79CnqpnJ2GePRaq0aZ0OFviVOIhtOd-rBKWEBcAj8kOY3Fc/s320/P2140100.JPG" alt="" id="BLOGGER_PHOTO_ID_5302808186500008930" border="0" /></a></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYhqLFqhPUzdXlxsgYaRG42fwGEscsqmgiczz0B1LEi-bar-ZgcG3m0Lh8hmAxe_i4VXpLWecrwRzaZwnRNCVuIWTdwwzHsKpROO-Pte6qdXCTj6ANunsYxhBg00J8B427xZ65ZFEikEc/s1600-h/P2140106.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYhqLFqhPUzdXlxsgYaRG42fwGEscsqmgiczz0B1LEi-bar-ZgcG3m0Lh8hmAxe_i4VXpLWecrwRzaZwnRNCVuIWTdwwzHsKpROO-Pte6qdXCTj6ANunsYxhBg00J8B427xZ65ZFEikEc/s320/P2140106.JPG" alt="" id="BLOGGER_PHOTO_ID_5302808194935030674" border="0" /></a></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX07dlXy61LX_lNn7SgOaQdUGCwbr6ZNigyTGPHw94qxxShG9IuG8wQZBr-gyfGy83bfK-0rtUBksDBE8v3AAt91btj3yXVRDegqc7_raAWWskurWNvb0JMx5qldc7jPNYP1RHPyzshY8/s1600-h/P2140107.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX07dlXy61LX_lNn7SgOaQdUGCwbr6ZNigyTGPHw94qxxShG9IuG8wQZBr-gyfGy83bfK-0rtUBksDBE8v3AAt91btj3yXVRDegqc7_raAWWskurWNvb0JMx5qldc7jPNYP1RHPyzshY8/s320/P2140107.JPG" alt="" id="BLOGGER_PHOTO_ID_5302812811979151490" border="0" /></a></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeer6zEfYIT1syqJXg_b0nxGNG1G6IUe9MWMEaKWffTTotbQESf2Es4EvRg8acHqdVr_zEl1gsMXIZDV3rT5Z9LuIPbALRTvjWkIAnr-rtoJtQeYaRloV-CbRmiwP-UGVN1H1YvUbzQH0/s1600-h/P2140116.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeer6zEfYIT1syqJXg_b0nxGNG1G6IUe9MWMEaKWffTTotbQESf2Es4EvRg8acHqdVr_zEl1gsMXIZDV3rT5Z9LuIPbALRTvjWkIAnr-rtoJtQeYaRloV-CbRmiwP-UGVN1H1YvUbzQH0/s320/P2140116.JPG" alt="" id="BLOGGER_PHOTO_ID_5302812814028034498" border="0" /></a><br /></div>Whitney and Katie McFaddenhttp://www.blogger.com/profile/05775584564864947454noreply@blogger.com1tag:blogger.com,1999:blog-8094746667960696684.post-8824155283128295902009-02-11T22:17:00.000-08:002009-02-11T23:13:00.043-08:00Farmer's Market Tacos<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5OI9atdtPEJPclt-9JzYAo1TIE7uauxni809vT9V6C-vHKW-oCXj0QEYIFszYJtspFgqimPgDoEkJl-IQ91KzSIZb_NdPklrahEAumsfbFbK6bZzb_R52j20D9NLE7InLuWAp_3m_Fus/s1600-h/P1020320.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5OI9atdtPEJPclt-9JzYAo1TIE7uauxni809vT9V6C-vHKW-oCXj0QEYIFszYJtspFgqimPgDoEkJl-IQ91KzSIZb_NdPklrahEAumsfbFbK6bZzb_R52j20D9NLE7InLuWAp_3m_Fus/s320/P1020320.JPG" alt="" id="BLOGGER_PHOTO_ID_5301792804413994706" border="0" /></a></div><div style="text-align: center;">These tacos were inspired by the fresh farmer's market produce. It all started with some of the most rich and tender avocados I've ever had. They were melt in your mouth good. I then had to try my very first bag of Rancho Gordo beans. These beans quite famous for their freshness and flavor. I went for the black beans, recommended to me by a friend, and they stood up to their reputation. Next time I think I'd try the garbonzo beans. The taco's were slowly coming together. I found some great looking green and purple cabbage and I knew I was getting close. After I grabbed some cilantro and green onions, taco's were going to be on the menu. I made these babies with pulled chicken sauted with onion and cumin. I also fried up some corn tortillas (don't eat them raw....I tried....it was a mistake). All together they came out beautifully and quite tasty. I added some lime on top and yogurt or sour cream.They were so good! <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIfR-zCqWVkEV0yCpilr47N3FgzQxaizL2pzciTfpiDw-0kf5hQQleaeRbB03_ZQhbOQOeEfH6lSot3Bt8Oz8XN9qAf6dEx5VSw0Q-mM-l0OuwfR80oMktxh0hwM91aasCJqSzSWoBoEY/s1600-h/P1020319.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIfR-zCqWVkEV0yCpilr47N3FgzQxaizL2pzciTfpiDw-0kf5hQQleaeRbB03_ZQhbOQOeEfH6lSot3Bt8Oz8XN9qAf6dEx5VSw0Q-mM-l0OuwfR80oMktxh0hwM91aasCJqSzSWoBoEY/s320/P1020319.JPG" alt="" id="BLOGGER_PHOTO_ID_5301792981440979938" border="0" /></a></div>Whitney and Katie McFaddenhttp://www.blogger.com/profile/05775584564864947454noreply@blogger.com1tag:blogger.com,1999:blog-8094746667960696684.post-70538145275547304912009-02-07T07:58:00.000-08:002009-02-07T08:36:53.256-08:00Cheese Tour San Fran<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN8hJySj8bG1sdUhi-L7PPdcpQXeN3NZe3kceL7OB3BoIWRHRzg2xdHsRfBm-UKXcOqw-bIp7DSbyme073tnASXvpXsWGO7iWFqkoifpeNB60tdo49vTxLJkWHca9xnAxOA04PObw9Yms/s1600-h/P1260056.JPG"><br /></a><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1KqhwJNJG9_jy2ugITseYv_CPCGLyn3XzVm33CcXh7ndA0Vq1jspha6tF_BtD5MCA8nngD1DEauRoabZhvmJfF85NuXzw4jKYVf6jHB36FibF8Q5uq7rnnYm76075yDOofc5KG6SCPAY/s1600-h/P1250045.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1KqhwJNJG9_jy2ugITseYv_CPCGLyn3XzVm33CcXh7ndA0Vq1jspha6tF_BtD5MCA8nngD1DEauRoabZhvmJfF85NuXzw4jKYVf6jHB36FibF8Q5uq7rnnYm76075yDOofc5KG6SCPAY/s320/P1250045.JPG" alt="" id="BLOGGER_PHOTO_ID_5300088386841277170" border="0" /></a><br />Last weekend Maryn and I had a great idea to go cheese shop hopping around some nearby neighborhoods in the city. Our first stop was the friendly local cheese shop called Cheese Plus." Right on Polk and Pacific, we stepped in a got to sample some of the lovely cheeses along with a slew of tapenades made with some very interesting combinations like the fennel and blood orange ( pictured here). We moved on down Union Street to Sputino, a cute little cheese enclave with other italian treats. While on Union Street, we stumbled upon Cocoa Bella, an adorable little chocolate shop with some exotic flavored treats. We sampled the hazelnut truffle and the rosemary truffle. The rosemary was surprisingly good. I ended up getting some strawberry balsamic truffles, one of my favorite flavor combinations of all time! We saw some blue cheese truffles (pictured) which were intruiging, but I was not daring enough to expose my pallet to that tempting oxymoron of flavors. Then we strode down fillmore in search of the closed down Artisan Cheese shop....apparently it had been closed for 2 years! We took a long walk down California to our final destination....AG Ferrari, where I stumbled upon some of the best italian cheese I've ever tasted. After having been in florence for over a week, I had to buy the Buchetto a la tartufo. It had wonderful truffle flavor (the mushroom that is all over Tuscany) and reminded me of the cute little osterias of Florence.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7GOK9gudha4mD0zMgtxh___AN8TfxYnoT1sfT-ZumF9AS3kah0ElNZNruOlNI0p-0ES9Vi8OrL0H2a7lU414xrC8z69edUwZ9JcyWhOZJLFAAEd0PJtdWerw9yIb81fjcLvI02E3BQfQ/s1600-h/P1250051.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7GOK9gudha4mD0zMgtxh___AN8TfxYnoT1sfT-ZumF9AS3kah0ElNZNruOlNI0p-0ES9Vi8OrL0H2a7lU414xrC8z69edUwZ9JcyWhOZJLFAAEd0PJtdWerw9yIb81fjcLvI02E3BQfQ/s320/P1250051.JPG" alt="" id="BLOGGER_PHOTO_ID_5300088401928495762" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1C7h8kfjLFxhKtxN-djPzIkccxxDyD74oArrwB4ZJdIpAnooQELkSMaXMJ1p44Q6SR_UqvdYlmB_hRqMVInsppMhnRO2HMmIgA6wD6XQZMtF68C4e7ZHNuU6yf42YlKnMoRq8KAFFwtg/s1600-h/P1250047.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1C7h8kfjLFxhKtxN-djPzIkccxxDyD74oArrwB4ZJdIpAnooQELkSMaXMJ1p44Q6SR_UqvdYlmB_hRqMVInsppMhnRO2HMmIgA6wD6XQZMtF68C4e7ZHNuU6yf42YlKnMoRq8KAFFwtg/s320/P1250047.JPG" alt="" id="BLOGGER_PHOTO_ID_5300088394067941378" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbB6_UMfQLvOdwq0ymzkNnVcMqCSc_MUL1tqsZZIweTZ_33z_gDRrMnmVb9sJFqZgt0iDNkUqeS7IWtVdgFH7mrDtqbpbB4gbnAyfco58U0KfPXx8xDxMH78VPbsbwO4HXw1TsCr3nT_w/s1600-h/P1250050.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbB6_UMfQLvOdwq0ymzkNnVcMqCSc_MUL1tqsZZIweTZ_33z_gDRrMnmVb9sJFqZgt0iDNkUqeS7IWtVdgFH7mrDtqbpbB4gbnAyfco58U0KfPXx8xDxMH78VPbsbwO4HXw1TsCr3nT_w/s320/P1250050.JPG" alt="" id="BLOGGER_PHOTO_ID_5300088408547506226" border="0" /></a></div><div style="text-align: right;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh08pw66XVSOQnYotunys4Jx34FvcRxZ9B2_e8xZYTjpevhKb1C4PZvOWBIziEIua-tCl5NiC2IB7cBNSyuG0BgFSHApZDlHbdinFZpfEVVCHBsEBg7zMmNhbGJvJWPqxnqPsthVcR8jiA/s1600-h/P1250044.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh08pw66XVSOQnYotunys4Jx34FvcRxZ9B2_e8xZYTjpevhKb1C4PZvOWBIziEIua-tCl5NiC2IB7cBNSyuG0BgFSHApZDlHbdinFZpfEVVCHBsEBg7zMmNhbGJvJWPqxnqPsthVcR8jiA/s320/P1250044.JPG" alt="" id="BLOGGER_PHOTO_ID_5300093619754645650" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidMJ8Swvih9exkTtlwpFgOBP6LRDO9439sYyuKrJKrFZSKRjjRxIra8jsO32kMpfW2cpjIhLcjdF_QESF2qk4Z8pC3RdLmUewL_hF2E6V2ZpLP9cYh8Tfa2NszJK5SDpOEVdv0LCLkbP0/s1600-h/P1260060.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidMJ8Swvih9exkTtlwpFgOBP6LRDO9439sYyuKrJKrFZSKRjjRxIra8jsO32kMpfW2cpjIhLcjdF_QESF2qk4Z8pC3RdLmUewL_hF2E6V2ZpLP9cYh8Tfa2NszJK5SDpOEVdv0LCLkbP0/s320/P1260060.JPG" alt="" id="BLOGGER_PHOTO_ID_5300093615260329218" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBNDergIRe8PxeOtV5iRLhjLiou2Gmy3amYos0qfLyVtV1c51LN4oMUepCj00nsz4KEIuK-FWjVyrhyNuAOsw2O5MbMv1ydXFy8NSi1Xb_idCBRpvqxU2TZ-h9yqB6s4JQuQYH2vsdLtM/s1600-h/P1250053.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBNDergIRe8PxeOtV5iRLhjLiou2Gmy3amYos0qfLyVtV1c51LN4oMUepCj00nsz4KEIuK-FWjVyrhyNuAOsw2O5MbMv1ydXFy8NSi1Xb_idCBRpvqxU2TZ-h9yqB6s4JQuQYH2vsdLtM/s320/P1250053.JPG" alt="" id="BLOGGER_PHOTO_ID_5300093609432145426" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN8hJySj8bG1sdUhi-L7PPdcpQXeN3NZe3kceL7OB3BoIWRHRzg2xdHsRfBm-UKXcOqw-bIp7DSbyme073tnASXvpXsWGO7iWFqkoifpeNB60tdo49vTxLJkWHca9xnAxOA04PObw9Yms/s1600-h/P1260056.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN8hJySj8bG1sdUhi-L7PPdcpQXeN3NZe3kceL7OB3BoIWRHRzg2xdHsRfBm-UKXcOqw-bIp7DSbyme073tnASXvpXsWGO7iWFqkoifpeNB60tdo49vTxLJkWHca9xnAxOA04PObw9Yms/s320/P1260056.JPG" alt="" id="BLOGGER_PHOTO_ID_5300093628401241650" border="0" /></a>Whitney and Katie McFaddenhttp://www.blogger.com/profile/05775584564864947454noreply@blogger.com0