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White Chard Stew Recipe


Before we talk about today's soup, I just want to mention that I'll be in Seattle this week for an event at Book Larder - Wednesday evening, October 14, from 6:30-8pm. There will be food/drinks, I'll be signing books, and I hope to meet some of you there! Here's a link to more details, come say hi!

Pictured above - my Sunday soup ritual this week. A riff on a ribolitta, using anything and everything on hand before I start hopping flights to Seattle, and then New York. I used all the chard in the crisper (white stemmed), plump white beans, potatoes, celery, the last of the flat of tomatoes from Nadine's Bird Song Farm, and the heels of loaves from both Manresa Bread and Companion Bakeshop. It was just the right way to finish the week, and have something delicious on hand to start the next. Hope to meet some of you soon in far-flung cities. :)

White Chard Stew RecipeWhite Chard Stew Recipe

White Chard Stew

At its core, this is a clean-out-the-fridge stew. Use whatever white beans you have on hand. I used gigante beans here, but cannellini work beautifully. You can absolutely skip the bread if you're avoiding gluten. As far as choosing greens goes - go for the most vibrant chard, or greens, you can get your hands on. I used white stemmed chard. Kale, or a mix of chard and kale is a great way to put a dent in your CSA allocations ;)...

4 tablespoons extra-virgin olive oil, plus more for drizzling
?5 celery stalks, chopped?
4 medium cloves garlic, chopped
3 medium new potatoes, cut into 1/4-inch chunks?
2 medium carrots and/or (equivalent) delicata squash, chopped
?1 large onion, chopped
?2 cups chopped tomatoes?
1 teaspoon crushed red pepper flakes
1/4 pound / 4 ounces chard, stems and leaves well chopped
4 cups / 22 oz cooked white beans
?1/4 pound / 4 oz / crustless loaf of bread?
2 teaspoons fine grain sea salt
grated Parmesan cheese

to serve: ancho chile relish, chopped preserved lemon, basil oil or pesto, or a dab of tapenade...

In your largest thick-bottomed pot over medium heat combine the olive oil, celery, garlic, potatoes, carrot (and/or squash), and onion. Cook for 10 minutes, sweating the vegetables, but avoid any browning.

Stir in the tomatoes and red pepper flakes, and simmer for a few minutes. Stir in most of the chard, 3 cups of the beans, and 8 cups / 2 liters water. Bring to a boil, reduce the heat, and simmer until the greens are tender, about 15 minutes.

In the meantime, smash or puree the remaining beans with a generous splash of water - until smooth. And then, tear the bread into bite-sized chunks. Stir both the beans and bread into the soup. Simmer, stirring occasionally, until the bread breaks down and the soup thickens, 10 -15 minutes. Stir in the salt, taste and add more if needed.

Serve immediately, or cool and refrigerate overnight. Ladle into bowls and top with shredded Parmesan, the remaining chard, and as few, or as many, toppings as you like.   

Posted by difficulties at 13:25Comments(0)

Mind very quiet moment


And then move forward, there will be boating, sitting on Chuanpeng kind of boat, exposure to the river, the boatman rowing oars sit in a head to see him shaking motivate river boat, or walk or stop a passerby on Andi. Smart looked a puddle river, mind emerged an idea, think it is so ancient stayed in, more like traveling far from mundane noise of excitement, but more like each other away from the bustling city of indifference, more want to get to know this charming place a few like-minded friends, Sushi friend had read and swim in the Red Cliff for Fu, I also think and talk Companion Pan Jiang, then, might feel left me and the world the other side Only collision spark thought and soul 迪士尼美語 好唔好. I think ...... I just know the hearts of all those fairy tales.

Walking in the decadent old blank walls, stroking those brick by brick precipitated years of marks, with the passage of time in the United States. Shen evening twilight falls, the elongated shadow behind him. Free speech is surrounded by the crowd whisper twos. The ancient city of the world into their world, bit by bit burned into their memories hk hotel.

There is a long thin river, the river is lined waterfront and habitat of people. Some quaint inn sign hung, slightly customs mean. The water is clear bottoming out. In the morning the town visible local woman, carrying a basket of clothes in the river scrub, hammering, and occasionally can hear them singing, accompanied by clothes wade into the river water sound, in a small town four weeks sounded sound, there to hard life of tired, but more could hear their own comfortable life satisfaction and pleasure, there is a scramble for a non-drive worldly fame and indifferent. Their life , maybe something positive from them will be able to see the smile on the face only traces of the passage of time, but not a lifetime chasing mundane mundane proudly and lavish, not lose it a part of their own unique beauty.  

Posted by difficulties at 21:39Comments(0)

This year nearly Autumn


This is the first new residential occupancy death of the old man, the neighbors are very sad, the same talk, who did not say a word on the new neighbors hurry to leave the road a farewell. I was in the afternoon to go, buy a gun and foil paper currency Server Rack. The first went into the garage and saw the lady sitting beside her husband, softly saying something I do not know, see me go, she looked haggard eyes greeted me, not the day before enthusiasm. Go when the sun shines on the head, the body warm; out when there is a thick layer of clouds, the sun on my back as much as chilly.

Admitted to the cell safely through to the fifth year, during which the two sides of my wife and parents and relatives also live in a group wave to me, and everyone bustling live here for some time and left, before leaving said, This beautiful scenery district, residential neighbors enthusiasm. Unfortunately, my sister actually never been to my house once university innovations, and perhaps the road is long, some economic constraints sister home, afraid to spend a few expenses, may not be the reason.

I was on duty in the unit, early in the morning they received a call from Nanjing, the phone is a brother, my sister said excitedly tone cerebral hemorrhage hospitalized for treatment. I hasten to leave to buy a train ticket to Nanjing, has been rushed to the hospital in the afternoon, after the approval of the request to enter the emergency room physician visits sister services apartment hk
. Her head, body stuck pipe of varying thickness, eyes tightly closed, his face pale, covered with twitching. I clasped her hand, calling "Sister, sister ......" she did not respond, the person in front, but I could not communicate with her, even if it is eye contact. Sight but not into her emotional world, this was my school career role model and guide, she was so closed the emotional exchange with his brother Portal - the eyes, so I can only eyes wide open see a strange and confused.


Posted by difficulties at 15:39Comments(0)

Lamb Meatballs with a Broken Yogurt Saffron Sauce


At 2am I got out of bed and went to the kitchen to write down a recipe idea for a lamb, blood orange, feta and mint tapas. Yes, 2am, if I have an idea and I don't write it down it is apt to disappear. I will stop anything I am doing to write down a recipe Crystal. I went back to sleep and on Sunday I started working on my new idea. Made it, loved it and its many layers of flavor. I photographed it and went about my day. The recipe makes 16 meatballs so there were leftovers and now it was dinner time. This was a spur of the moment creation that happened at the stove and it, at least to us who ate it, is amazing. The blood orange zest, mint and feta all stand out and hit the palate in different places and at different times. This uses whole milk yogurt and I usually don't care if people substitute but this is probably one time I would think twice and not use lowfat yogurt. Normally I would have sauteed the meatballs in the same pan as I was going to make the sauce but in this case I think by precooking them it keeps all the flavors from becoming muddled. I served it with a simple cous cous and some braised kale with pine nuts and raisins.

Serves 4

For the meatballs:

1/3 cup bread crumbs
3 tablespoons whole milk
2 teaspoons orange zest or blood orange when in season,, finely grated, about 1 orange
1 teaspoon whole cumin, crushed in a mortar and pestal
2 teaspoons olive oil
1 tablespoon minced shallot
2 teaspoons minced garlic
1 pound ground lamb
1 egg
1/3 cup Manchego cheese, grated
Kosher salt and fresh ground pepper

Preheat the oven to 350 degrees. To make the panada, in a large mixing bowl combine the milk, bread crumbs, zest and cumin and set aside. In a small saute pan, set over medium heat, add the olive oil and sweat the shallot and garlic until translucent. Season with salt and pepper remove it from the heat and let it cool a little and then add it to the bread mixture California Fitness
. Add salt and pepper, about a 1/2 teaspoon of Kosher salt and then combine the panada with the lamb, egg and Manchego. Using your hands mix it until the mixture becomes sticky and has absorbed all the egg.
Place parchment paper onto, or lightly oil, a sheet tray. I used a number 40 scoop to make the meatballs but a walnut sized piece would be about the same size. Roll the meatballs in your hands until they are smooth and round. Place all the meatballs onto the sheet tray and bake in the oven for 20 minutes. This can be done in advance and the meatballs can be stored, covered, in the fridge.

For the broken yogurt sauce:

1 1/2 teaspoons each of ground cardamom, coriander, fenugreek, nutmeg, cloves, allspice, cinnamon, cayanne, black pepper and seasalt
1 tablespoon paprika
3/4 teaspoon tumeric
1 onion, sliced thin, approx 1 cup
2 teaspoons garlic, minced
1 1/2 tablespoons olive oil
1 pinch saffron, a healthy pinch, crumbled
2 teaspoons Double concentrated tomato paste, the stuff in the tube
1 cup whole milk yogurt
1/2 cup heavy cream
Kosher salt and white pepper
1/2 cup sheeps milk feta, crumbled finely
1 1/2 tablespoons fresh mint, minced

To make the Ethiopian spice mix combine all the spices, paprika and turmeric in a mixing bowl and mix to combine. This makes more than enough spice and it is a great addition to lentils and many other dishes. Remove 1 tablespoon of the mix and place the remainder in a jar with a lid and store.

Place a 10 inch saute pan over medium high heat. Add add the olive oil and onions and saute until the onions just start to brown California Fitness. Add the garlic and once you start to smell the aroma of the garlic add 1 tablespoon of the Ethiopian spice mix then the saffron and tomato paste. Stir to combine the ingredients and then add the yogurt and cream. Let itcome to a boil, this should break the yogurt into tiny globules, and then add the meatballs. Stir to coat the meatballs and reduce the heat to a simmer stirring occasionally to keep the sauce from scorching on the bottom of the pan. Simmer until the meatballs are warmed all the way through. Place the meatballs onto a warmed platter and top them with the sauce and then sprinkle with crumbled feta and mint. Serve.  

Posted by difficulties at 11:46Comments(0)

Moroccan carrot salad with Harissa


Author Notes: Classic Moroccan salad Stroke signs, zesty and tangy. It is best when you use not too spicy home made Harissa (Moroccan chili paste) and home made preserved lemons. But if you don't have the lemon you can cut a lemon with peel to small pieces and cook it for one minute in a little water in the microwave.

As Cordeliah notes, this salad is all about tang and fragrance. It's one of those dishes that really wakes up your tongue: the garlic keeps on giving (in the best possible way); the harissa lends both sweetness and heat (you can control the latter by choosing a milder or more spicy harissa); and the perfume of the preserved lemon lingers after each bite Grand Cru Cellar. We love the plump little rounds of carrot, which grab onto just the right amount of dressing. And yes, it is even better the next day.

Serves 8-10

10 carrots
2 tablespoons Harissa
4 tablespoons chopped preserved lemon (about one lemon)
5 cloves of garlic chopped
1/4 cup extra virgin olive oil
2 tablespoons white vinegar
1/4 bunch cilantro
salt & pepper

Cut the carrot to rounds about 1/2 cm thick.
Boil 4 cups of water and add salt.
Boil the carrot for 10 min until soft but still have some bite to it. Drain, let dry and cool.
Mix the carrot with the rest of the ingredients and let it sit in the fridge at least over night.
Before serving check and see if the salad needs more salt or vinegar.
Serve at room temperature Offsite Backup Strategy.  

Posted by difficulties at 12:02Comments(0)

Whiskey Punch


Author Notes: Maybe this should be called a Whiskey Left Hook. Because it's better than a punch—get it? Is a hook better than a punch mathconcept? How does boxing even work? I don't have gloves, do you? These questions and more will be answered for you as soon as you make this delightfully picnic-able summertime beverage.

Makes 12 drinks

For the honey simple syrup:

1 1/2 cups honey (an entire 12-ounce plastic bear)
1 1/2 cups water

Bring honey and water to boil over medium heat. Reduce to simmer, stirring occasionally, until the mixture has thickened and has almost halved in volume Mathnasium.
This means you’ll be left with about 12 ounces of simple syrup, which is way more than you’ll need for this drink: Store it in a jar in your fridge (it’ll keep for a few weeks) to spoon into your tea in the morning.

For the punch:

1/4 cup honey simple syrup
4 cups lemonade
3 cups whiskey
4 cups club soda
Lemon slices and ice, for serving

Stir all liquids together in a big bowl.
This yields a little less than 3/4 gallon, so pour it into a gallon-sized plastic travel jug and take it for a picnic.
Pour it into plastic, park-approved cups over ice SIEM Service Provider. Garnish with a lemon slice, and feel no pain.


Posted by difficulties at 15:34Comments(0)

Buttermilk Fried Chicken


The real kicker here that the chicken pieces get dipped into the buttermilk and flour mixture twice so that the ratio of meat to crust is practically 1:1. The crust is perfectly thick, crisp, and well-seasoned. In my cookbook, this chicken sits on a black pepper biscuit with pickles, a drizzle of honey, and plenty of seedy mustard hong kong weather, but we recently enjoyed the chicken on thick slices of white bread with mayonnaise and crisp dill pickles.

Make enough for leftovers because nothing beats thinly sliced cold fried chicken over a bowl of greens. (less) - Ashley Rodriguez

Serves 4

For the spice mix:

1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
2 teaspoons kosher salt
4 boneless, skinless chicken thighs (about 1 pound)

For the flour and buttermilk dredges:

1 cup (140 grams) all-purpose flour
1 teaspoon cornstarch
1/2 teaspoon baking powder
1 cup (240 milliliters) buttermilk
1 egg
4 cups vegetable, canola, or peanut oil, for frying

The day before you plan on frying the chicken Hong Kong Cultural Activities, whisk together the paprika, oregano, thyme, marjoram, garlic powder, pepper, and salt to form the spice mix. Set aside 1 tablespoon of the spice mix, then sprinkle the rest all over the chicken thighs. Cover the chicken with plastic wrap and refrigerate overnight.

To fry the chicken, mix together the flour, cornstarch, baking powder, and reserved spice mix in a pie plate or shallow dish.

Mix together the buttermilk and egg in another pie plate or shallow dish.
Set up a wire rack over a sheet tray. Fill a large, heavy skillet (I use my 12-inch cast-iron pan) with oil until 3/4-inch high. Set on high heat and bring to 360° F. Preheat the oven to 375° F.

Dredge the chicken in the buttermilk mixture, then the flour mixture, then the buttermilk mixture again, and finally back into the flour.

Fry the chicken for 4 to 5 minutes per side until deep golden brown all over. If the chicken is not fully cooked (the internal temperature should read 165° F), place the chicken on the wire rack and bake for 8 to 10 minutes, or until just cooked through.  

Posted by difficulties at 22:57Comments(0)Business Centre in Hong Kong

A Beginner's Guide to Deep-Frying Turkey


We're sort of obsessed with turkey right now. We've got a Parisian bird with black-truffle butter, a genius recipe for Peking turkey, and of course Thomas Keller's legendary brined turkey. We even did a taste test of our favorite simple roast turkeys from around the Internet to find the best recipe. There's one preparation that we haven't covered yet however: the deep-fried turkey Business Centre in Hong Kong.

There are plenty of reasons why you should get on board with this method. Not only does it result in a juicy bird, but the whole process takes less than 2 hours. That means no overnight brining or obsessively checking your oven. And about that oven: deep-frying allows you to free it up oven for all those sides you need to churn out.

If you're new to the whole frying a turkey thing, don't be intimidated. Here's a basic guide to ensure deep-fried success, from the necessary equipment to a procedure breakdown.


You can find deep-fry turkey kits at many hardware or home improvement stores, or you can order one online. If you are purchasing a kit or creating one from scratch, make sure it includes the following equipment:

*30 quart or larger aluminum pot

*Propane burner with hose for a propane gas tank and a gauge to regulate the flame

*Poultry rack with hook (for raising and lowering the turkey)

*12-inch deep-fry thermometer that clips to side of pot

You'll also need:

*4 to 5 gallons cooking oil (for a 12 to 14 pound turkey in a 30 quart pot)

*Long heavy-duty oven mitts


*Instant-read thermometer to check the doneness of the turkey

*Fire extinguisher (just in case, guys)


To measure how much oil you need to fry your turkey, stick it in the pot and cover it with two inches of water. Remove the turkey from the pot and pat it dry with paper towels. Mark the water line on the outside of the pot with a Sharpie or piece of tape. Dump out the water 19 LED Light Bulb, rinse, and thoroughly dry the pot. When it comes time to fry, pour enough oil to reach the marked water line.


Set up your burner on a flat surface, far away from the house. It goes without saying that you should deep-fry a turkey outside. Also, make sure you're wearing shoes--deep-frying a bird of this size shouldn't be done in sandals or barefoot. Place the pot on the burner with the deep-fry thermometer clipped to the side and fill with oil to the line you made earlier. Adjust the heat to medium-high and heat the oil to 375°F.


While the oil is heating up, get your turkey ready. Make sure it's patted dry, and now is a good time to coat it with your favorite rub. Spread the rub all over and underneath the skin and even inside the cavity. Make sure the neck cavity is wide open and cut a small slit in the skin where the leg meets the breast to ensure good oil flow. Remember, deep fried turkeys can't be stuffed so save that delicious stuffing to be served on the side, like in this Mushroom, Leek, and Brioche Stuffing Cloud Video Conferencing.


Once the oil reaches 375°F turn off the burner. Place the bird on the poultry rack breast down with the legs up. Slowly lower into the hot oil bit by bit until fully submerged. We like to use a stop-and-go method when doing this to keep the hot oil from bubbling over the pot. This means that every couple of inches that we drop the bird into the oil, we pull it back out a bit. Do this until the turkey is completely covered with the oil and then turn the burner back on and bring the oil back to 350°F. Throughout the frying process, make sure the oil stays at this temperature.

A deep-fried turkey usually takes 3 1/2 minutes per pound to cook. Therefore, a 12 to 14 pound bird will take 40 to 50 minutes. The turkey is done when the instant-read thermometer inserted into the fleshy part of the thigh and thickest part of the breast reaches at least 165°F.


Once your bird reaches the desired temperature, remove it from the oil using the hooks on the poultry rack. Transfer the turkey to a cutting board, cover with foil, and let rest for 30 minutes before carving.  

Posted by difficulties at 15:35Comments(0)reenex

Tahini Is the New Peanut Butter


Peanut butter has long been the coolest kid at the nut- and seed-butter table. Compared to almond, cashew, and sunflower seed varieties, peanut butter always wins in a popularity contest. And while we'll never give up that jar (or two, or three) of peanut butter in our pantry, we think it's time for a new "butter" to take the crown EGF.

Which means we should talk tahini. It's been there all along, hiding in the back row, playing it slow, steady, and safe. For years all that it's asked is that it be carefully stirred into hummus, where it plays a supporting role in the snacktime favorite.

But now this humble sesame paste is finally having a moment--we're spotting it in everything from dressings to sautés, and we're digging it. While hummus would easily be lost without it, tahini can stand tall on its own.

So we're standing on the soapbox reenex, officially declaring tahini the new peanut butter. It's too tasty not to have let it have its time to shine. Here's some of our favorite ways to use the stuff:

Use tahini instead of peanut butter to make nutty cookies.
Sure peanut butter cookies are a classic and we'll never remove them from our repertoire, but tahini packs a sesame punch that's surprising and not too sweet.

Get the recipe: Tahini Cookies, Gilded Sesame Cookies

Stir tahini into your dinnertime noodles.
Sesame noodles are one of our go-to dishes when we order takeout, so why not make them at home? Tahini meets noodles and spicy chili oil to recreate this Sichuan favorite.

Get the recipe: Sesame Noodles with Chili Oil and Scallions

Make tahini caramel, pour it over ice cream, repeat.
The tahini sundae is the peanut butter sundae's grown up big brother. Sesame seeds are also stirred into this sticky and sweet caramel, adding texture and crunch. Drizzle it over vanilla ice cream or just eat it straight from the saucepan with a spoon reenex.

Get the recipe: Salted Sesame Caramel

Use tahini to make an all-purpose sauce for vegetables.
Lighten tahini's strong sesame flavor by mixing it with a bit of Greek yogurt. Tahini yogurt is great spooned over roasted vegetables or even spread on a sandwich. If you're looking to add another layer of flavor, stir a bit of tangy pomegranate molasses into the mix.

Get the recipes: Honey-Roasted Carrots with Tahini Yogurt, Brussels Sprouts with Panko

Combine with nuts and seeds to make a flavor-packed energy bar.
Tahini binds together a mix of nuts and seeds in these no-bake energy bars that are sweetened with honey and drizzled with chocolate.

Get the recipe: Sticky Sesame Bars with Raw Chocolate Drizzle   

Posted by difficulties at 13:28Comments(0)Vitamin

Seeded Buckwheat Butter Cookies


I was hesitant to post this cookie recipe at Christmas time when everyone is making over-the-top sugar coated confections. These little cookies are extraordinarily tasty, but they're a bit plain jane to look at. They're like a shortbread cookie in texture but they are headily scented with vanilla and have a lovely crunch from a scattering of sesame and poppy seeds. In the rush of Christmas cookie tins, these cookies might not look like much, but their flavor should win them a legion of fans.

The recipe is adapted from the quite-famous-on-the-internet Alice Medrich buckwheat and cocoa nibs cookies. Needless to say, that recipe is beloved because it's pretty darn good. I didn't have cocoa nibs, so I originally thought to substitute walnuts, but I worried that their large size would make the delicate cookie crumble. Plus, with my tendency to make late night Amazon orders of random health foods (hello spirulina!), we have a pantry burdened with a variety of seeds Vitamin.

The cookies are very easy to make and, though the dough is a bit delicate, you could also roll them out and cut them into shapes for the holidays. Just make sure to keep your dough well-chilled if you do that. You can choose any kind of seeds you like - I used a mix of poppy seed, chia seeds, and sesame seeds. Sadly, it didn't make much of a dent in our over-burdened pantry, but it made some very tasty cookies.

Seeded Buckwheat Butter Cookies
I haven't tried this, but I would imagine these cookies could be made gluten-free by substituting a GF-flour mix in for the half cup of regular flour.

1/2 cup (4 oz) butter, softened
1/3 cup brown sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup mixed seeds (for example, 2 tbl sesame, 1 tbl chia, and 1 tbl poppy seeds)
1/2 cup buckwheat flour
1/2 cup flour

1. Cream together the butter and sugar until soft and fluffy. Add in the salt and vanilla. Add both the flours to the bowl and the seeds and stir until just mixed in culturelle kids, do not overbeat.
2. Form the dough into a log, wrap the log in plastic wrap, and refrigerate for 3-4 hours, until chilled and firm.
3. Preheat oven to 325F. Slice cookies 1/4 inch thick and arrange on a parchment lined baking sheet. Bake 16-18 minutes, until edges are just barely golden (do not let cookies brown). Let cool on a rack.  

Posted by difficulties at 16:07Comments(0)Managed Security