tag:blogger.com,1999:blog-26418514627745553762023-11-15T23:55:14.725-08:00Hestia's DiscipleBrittany Vockhttp://www.blogger.com/profile/16136063488764613829noreply@blogger.comBlogger71125tag:blogger.com,1999:blog-2641851462774555376.post-21547640255696093372011-05-04T20:38:00.010-07:002022-02-10T08:31:10.038-08:00Simple LunchThis is my new staple for a quick lunch. (I just really wish I had a cast iron that was big enough to use when I make this with 10 inch 8 grain tortillas! But that is totally off point.) I got this recipe off of 101 Cookbooks and Heidi described it as an unda style quesadilla, which is something she first ate at a kati roll place, when they put a beaten egg on the grill and topped it with roti bread. Now, she makes everything that she possibly can unda style. Which I applaud, because this recipe is amazing.<br />
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<b>Unda Style Quesadilla</b><br />
<i>Adapted from <a href="http://www.101cookbooks.com/archives/quesadillas-recipe.html">101 Cookbooks </a></i><br />
<br />
Ingredients:<br />
Zest of half a lemon<br />
Large dollop of creme fraiche or sour cream (Clover brand sour cream is absolutely amazing and tastes like a mix between creme fraiche and sour cream)<br />
2 tablespoons capers<br />
olive oil<br />
1 6 inch corn tortilla (sometimes I use a 10 inch wheat tortilla and when I do that, I add an extra egg)<br />
1 egg<br />
A bit of shaved parmesan<br />
<br />
<br />
Directions:<br />
Whisk together the zest and creme fraiche/sour cream. Set aside<br />
Heat a bit of olive oil and add the capers to it. Wait until they start to brown and then spoon them out onto a paper towel. They will crisp as they dry.<br />
Beat the egg and in a slightly oiled pan (the correct size for your tortilla) on medium heat, add the egg and swirl around so that it covers the whole pan. Once it sets just a bit (like 10 seconds or so) place the tortilla on top. Once it seems set enough that the tortilla and egg and starting to attach, flip the whole thing over.<br />
Sprinkle parmesan over the egg side and let melt while the tortilla browns. Fold in half and top with the sour cream mixture and the capers. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkhSsXjJpby3NiB8aGaVIYO90udWiz2rxuhxnzCP3RUn4BGTAjfg7E540-yXQab-pydfj2M-7YewAcKr96ptxIgcATdKSszN7wrnCRI_ghlThSD4FMqCd42jIYJUwRMjOSAiCYRQJMTwUt/s1600/IMG_3027_2.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkhSsXjJpby3NiB8aGaVIYO90udWiz2rxuhxnzCP3RUn4BGTAjfg7E540-yXQab-pydfj2M-7YewAcKr96ptxIgcATdKSszN7wrnCRI_ghlThSD4FMqCd42jIYJUwRMjOSAiCYRQJMTwUt/s640/IMG_3027_2.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD9036o-i2tA4hRC4EvlJNZmXnGcSAoRObTsBMLpQbOkd8yK-CsaIq-5sJcAKr9ZJI4vmUhyTtSL9QsgWhDAR6VGVnOtomSoOX0uOfcsaWTEXSCrn7rxtYG2icE-cNoxn-34Xxzweai9mh/s1600/IMG_3032_2.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD9036o-i2tA4hRC4EvlJNZmXnGcSAoRObTsBMLpQbOkd8yK-CsaIq-5sJcAKr9ZJI4vmUhyTtSL9QsgWhDAR6VGVnOtomSoOX0uOfcsaWTEXSCrn7rxtYG2icE-cNoxn-34Xxzweai9mh/s640/IMG_3032_2.JPG" width="640" /></a></div><br /><div>I was pretty skeptical about the whole thing, but completely intrigued at the same time, and it turns out, the intrigued part of my mind was right. It's really a perfect lunch, hearty and filling with the egg (especially with a whole grain tortilla), but fresh from the lemon and tangy from the capers. And in case you were skeptical as well, it turns out that fried capers are mighty delicious--they taste just like capers but are nice and crunchy. A perfect topping! I make different variations of this now, adding different cheeses, taking out the lemon, adding chopped herbs, etc. and they've all come out great so far. Try it out and let me know how it goes.</div>Brittany Vockhttp://www.blogger.com/profile/16136063488764613829noreply@blogger.com1tag:blogger.com,1999:blog-2641851462774555376.post-37388272046978872552011-05-03T12:22:00.000-07:002011-05-03T12:26:30.039-07:00Spring GreenI have a new cookbook that I'm slightly in love with: Chicken and Egg--A Memoir of Suburban Homesteading with 125 Recipes. It's a compilation of the wonderful recipes inspired by a family's chickens. Since I have a huge urge to raise chickens of my own, this book fills two purposes for me. 1. To further that urge as well as justify it by showing me all of the wonderful dishes I could bring to my kitchen if I did raise a few hens. 2. It allows me to live vicariously through this family so that I don't act on the urge and actually buy some chicks the next time I see them sold at farmer's! Although I'd love some chickens, I don't think it's practical since my backyard is either garden or cement and I'll be moving to who-knows-where in less than 2 years. Instead, I pour over this cookbook whenever I get the urge.<br />
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The first recipe I made out of this book reflected the blooming spring outside--Green onions, cucumbers and basil make this an extra-ordinary egg salad and much more colorful than the normal, boiled eggs, mayo, mustard, salt and pepper egg salad that is often found at spring picnics. To prep for this meal, I made <a href="http://hestiasdisciple.blogspot.com/2011/04/being-brave.html">homemade mayonnaise</a> that can be seen in my last post. The rich olive oil that I used to make the mayo brought a wonderful fullness to the salad. I highly recommend taking the time to make the mayo if you are so inclined.<br />
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Note* I hear my neighbor's hen clucking in their backyard right now. Resist the urge, Brittany. You can't have chicks right now!<br />
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<b>Cucumber Basil Egg Salad</b><br />
<i>Adapted from Chicken and Egg by Janice Cole</i><br />
<br />
Ingredients:<br />
6 hard boiled eggs, diced<br />
3/4 cup seeded, diced cucumber. I prefer Persian cucumbers with the skin on.<br />
1/4 cup minced shallots<br />
1/2 cup sliced green onions. The green parts only.<br />
4 tablespoons chopped fresh basil<br />
1/2 cup mayonnaise<br />
salt and pepper to taste<br />
<br />
Directions:<br />
Combine the eggs, cucumber, shallots, green onions and basil in a bowl. Stir in the mayo, salt and pepper. This can be stored in the fridge for up to 3 days if it is made with conventional mayo, but should be eaten in the same day if made with homemade mayo.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVwdkBQ4Rf_DKbX7gvfp0R_eVOuitUrfyAmhx1T1nvydcm4N529468Kc71_AkUJTlPbCSudSD1XOkvbGUOHgVLgyvcLMQD1w5EdmqjKaAlppXksETblDyjt23ETM8po48DyUhi1P39wamK/s1600/IMG_3017.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVwdkBQ4Rf_DKbX7gvfp0R_eVOuitUrfyAmhx1T1nvydcm4N529468Kc71_AkUJTlPbCSudSD1XOkvbGUOHgVLgyvcLMQD1w5EdmqjKaAlppXksETblDyjt23ETM8po48DyUhi1P39wamK/s640/IMG_3017.JPG" width="640" /></a></div><br />
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I prepared some bread to go with this meal topped with fresh herbs and olive oil from the garden and popped it in the oven for a bit to dry it out and make it somewhat crunchy. It was a perfect addition, but some nice pita or a regular sandwich would be great too. Or slice some cucumbers and use it as a dip! I was absolutely crazy about the way that this came out. It had all of the familiar flavors of egg salad, but was completely revved up by the flavor of the basil and green onions and the wonderful crunch of the cucumber.Brittany Vockhttp://www.blogger.com/profile/16136063488764613829noreply@blogger.com3tag:blogger.com,1999:blog-2641851462774555376.post-34870306527260231002011-04-30T21:41:00.000-07:002011-04-30T22:00:51.453-07:00Being BraveI feel like my new thing this spring is simplicity. Okay, that's not right. I mean, I always tend to make plenty of dishes that are "simple", so maybe that's not quite accurate. Maybe "basics" or "fundamentals" or "staples" would work better? Anyway, the moral of the story is that I'm really trying to make sure that I work from the ground up with all of my foods. And since I'm working from the ground up on the whole meal, that usually means putting more time into my meals which then necessitates the simplicity, I guess.<br />
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A while ago, I was wanting to make an egg salad recipe (that post will come next), and I'm really not a fan of store bought mayonnaise, so carved out a good chunk of time in my day, I whipped out my Alice Waters, In the Green Kitchen-Techniques to Learn by Heart cookbook and decided to make my own mayo. I'm really in love with this cookbook and I've been leafing through it every time I make something new to see what she has to say about everything I cook--eggs, soups, salads, chicken, etc. It gives really great tips and makes things really easy and straight forward. I adjusted the recipe a bit, because the one in the book was for Garlic Mayonnaise, and I wanted a plain mayo.<br />
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<b><br />
Homemade Mayonnaise</b><br />
<i>Adapted from Alice Waters' In the Green Kitchen-Techniques to Learn by Heart</i><br />
<br />
<span style="font-size: small;"><i>Makes about 1 cup</i></span><br />
<br />
Ingredients:<br />
salt<br />
1 egg yolk<br />
1/2 teaspoon water<br />
1 cup olive oil<br />
A few drops of vinegar<br />
<br />
Directions:<br />
In a medium bowl, whisk the egg yolk and the water until they are completely blended and the mixture is an even color. Slowly dribble in the oil. Here, it is important to make sure that you're using good quality olive oil. My mom is obsessed with olive oils and it's really wearing off on me and I'm starting to get quite the collection of olive oils for myself. At the time that I made this, I didn't have as many choices and I used my "rich and robust" option which is really delicious but definitely has a strong taste. It turned out great, but next time I would probably go for a lighter option so that the olive oil taste wasn't quite so rich in the dish that I'm making it for. It really depends on your preferences and what you're using it for though. Regardless, if you don't like the taste of the olive oil before you make the mayo, you won't like the way the mayo turns out. Use-good-olive-oil. Anyway, continue dribbling in the oil and whisking constantly. The yolk will absorb the oil and the mixture will thicken and begin to lighten in color. Gradually, you can begin pouring the oil a little faster as you continue whisking. Finish with a few drops of vinegar or lemon juice. Taste and add more salt if desired. Serve the mayonnaise right away or refrigerate it. According to Miss Alice, it actually taste better after sitting a while, however, it should be eaten the same day that it is made. <br />
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If you are wanting to flavor it with garlic, herbs, mustard, chilies, etc. pound whatever it is you want in a mortar with a pinch of salt until it is a smooth paste. Whisk about half of the paste with the egg yolk and then follow the above directions. Add more of the paste at the end if desired.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmdrES3FOINufPR0tFj5slQVKhFAzAkgF10Y2xp8JCpKn5bO_D8JyEq9w9vz5q_5za3SWjcmf2vo44XmtMJ9MzjqlcwlNTvJm2JII0i189DeiN7jJxdw9m19TBo_L8CsdZ8Qur697gMGHg/s1600/IMG_3002.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmdrES3FOINufPR0tFj5slQVKhFAzAkgF10Y2xp8JCpKn5bO_D8JyEq9w9vz5q_5za3SWjcmf2vo44XmtMJ9MzjqlcwlNTvJm2JII0i189DeiN7jJxdw9m19TBo_L8CsdZ8Qur697gMGHg/s640/IMG_3002.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjaWecpZYYB-3mMlt8PDidhyphenhyphenzyZeFWUnU0XPny5QEOzvCooubIEBYb-YTxIOZVvkHmmHrTgCFQN97Y6uHn7x7xYUXluIepd3MK-MkZ-ZrukZRsbQ-BDWSDMZiKD24FUplpT7ztRBGI0tg7/s1600/IMG_3012.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjaWecpZYYB-3mMlt8PDidhyphenhyphenzyZeFWUnU0XPny5QEOzvCooubIEBYb-YTxIOZVvkHmmHrTgCFQN97Y6uHn7x7xYUXluIepd3MK-MkZ-ZrukZRsbQ-BDWSDMZiKD24FUplpT7ztRBGI0tg7/s640/IMG_3012.JPG" width="640" /> </a></div><div class="separator" style="clear: both; text-align: left;">I was completely intimidated to make this, and I'm pretty sure that I read through the directions a good 3 or 4 times before nervously diving in. I really don't know why I was such a bundle of nerves. It's yolk...oil...and whisking. Nothing involved in this recipe was anything I wasn't used to. And the results: incredible. Absolutely delicious. I actually dislike mayonnaise, but this tasted nothing like store bought mayo. It was wonderfully creamy and was basically an olive oil spread, and with my obsession with olive oil, that was perfect. Lesson for me: stop being freaked out by the kitchen. Find someone with good technique, learn from them, pay attention to what you're doing, and you'll be amazed at what you can do in the kitchen. </div>Brittany Vockhttp://www.blogger.com/profile/16136063488764613829noreply@blogger.com2tag:blogger.com,1999:blog-2641851462774555376.post-81183768156706117822011-04-08T19:45:00.000-07:002011-04-08T19:54:00.682-07:00Sad GoodbyeThe moment I walked into Fat Face for the first time, I fell in love. That was <a href="http://hestiasdisciple.blogspot.com/2010/03/out-of-kitchen.html">March 5th, 2010</a>. On March 11th, 2011, I walked through those doors for the last time. I've been a regular at both Jaymes' L street location and her Farmer's Market booth since I first discovered her amazing sammiches and pops and I can't believe that it has finally come to an end. On March 11th, she shut down her sammich operation in Davis in order to focus on her pop production make a move to Sacramento. Though she'll still be at Farmer's with her pop and her breakfast sammiches, I still had to say goodbye to her Cola Braised Pork, Herbed Grilled Cheese, Fig and Goat Cheese, warm soups, and all of her constantly changing sammich menu at the L street shop.<br />
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I was so happy to walk up to her shop to see it absolutely spilling over with patrons. A completely appropriate response from a community that adores her. I went a little over board with my ordering, but I couldn't resist all my favorites along with a new few foods on my last visit to Fat Face.<br />
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<b>Caribbean Chicken and Cabbage Soup</b>-This was a new dish for me. I'm not sure how long she had been making it. It was hearty and full of spices. If she were staying open, it'd be a perfect winter meal. <br />
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<b>Cola Braised Pork with Avocado Salsa and Queso Fresco</b>-I think this is my favorite sammich besides the smoked salmon sammich she hasn't made for a long time. Jaymes really has some skill when it comes to pork. Maybe her pig tattoo gives her some super powers in this field. The meat is done perfectly, the queso fresco is light, cold and delicious and the avocado salsa really brings it all together with a nice creaminess.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz0v5HpezYBtY3aRs76sn5ifZs83BY1nIHvk-pRVRGpEqhGQFfLunTFr8OA58AkrkUMrLIaGP1It0AkZspskVdlRmkeQznTCQE1GLpTz28NLfc-eeVen0p0NydrRDwBSxgmA-i58o0ofFi/s1600/IMG_2990.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz0v5HpezYBtY3aRs76sn5ifZs83BY1nIHvk-pRVRGpEqhGQFfLunTFr8OA58AkrkUMrLIaGP1It0AkZspskVdlRmkeQznTCQE1GLpTz28NLfc-eeVen0p0NydrRDwBSxgmA-i58o0ofFi/s640/IMG_2990.JPG" width="640" /></a></div><br />
<b>Herbed Grilled Cheese on Walnut Bread</b>-Okay I know I just said the Cola Braised Pork was my favorite but I think I would cry if this ever went off the menu. So simple but simply amazing. The walnut break is a perfect pick and the aged cheddar she uses goes perfectly with the herbed butter she grills it in. <br />
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<b>Fig Goat Cheese and Caramelized Onions</b>-Most of my friends claim this is their favorite sammich and I can understand why. The figs are prepared perfectly and go wonderfully with the goat cheese. <br />
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<b>Bacon Avocado Parmesan and Sun Dried Tomato</b>-I feel like she's made this in the past but I'm not sure, and if she did, it was a while ago. The bacon was excellent, the avocados perfectly ripe, the Parmesan perfectly tangy and the sun dried tomatoes wonderfully smoky. <br />
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<b>Mango Kiwi Pop</b>-Applaud me for not crying while I finished my last Fat Face meal with this incredible Mango Kiwi Pop. No words.<br />
<br />
March 11th was one of the first truly nice days of spring and there was so much warmth and love in the air as Jaymes' friends and fans gathered around her shop to show their support. I'm sad that I lost my favorite food spot in town and I'll miss Jayme's incredibly sunny "hey brittany!" every time I walk in the door and her rush to give my parents hugs with a "hi mom and dad!" She's become a big part of my life in Davis and I'm so grateful that she'll still be around Farmer's. Goodluck Jaymes! I can't wait to see what she does next.Brittany Vockhttp://www.blogger.com/profile/16136063488764613829noreply@blogger.com4tag:blogger.com,1999:blog-2641851462774555376.post-75624169929966821682011-03-21T23:16:00.000-07:002011-03-21T23:16:26.401-07:00Sun, Oats and BerriesYeah, I know. I fail. Things happen, I get busy. I apparently neglect my blog...but it's still here and since it's spring break, I have time to write without stressing about other projects. Since I'm sitting in my parent's kitchen with my mom, waiting for granola bars to come out of the oven, I thought it'd be a perfect time to share my recipe for berry oat bars. I know I've talked about it before, but Davis really has an incredible farmer's market. America's favorite, in fact! After growing up with farmer's markets that had about 4 vendors, and then graduating to the Fresno markets with, probably about 30 vendors, the Davis Farmer's Market is like fresh food mecca for me. It's also the place to be in town on Saturdays for families, professors, and students alike (although you probably won't see the students until it hits 10:30). My friend Lianna and I were really good this winter quarter about getting our butts out of bed almost every Saturday and making our way to the market. One day, it was the first truly beautiful day in months, which made for a perfect market day before the hours of work and studying that were looming in front of me. That day, something caught our eye at a vendor that we had never visited before, <a href="http://www.flourchylde.com/index.html">Flour Chylde</a>. They had these oat bars with raspberry jam on top, and for 1.50 a bar, they were the perfect breakfast, especially since I was really craving something sweet but not sickly sweet like the pastries I usually go for. So we grabbed our bars and our <a href="http://hestiasdisciple.blogspot.com/2011/01/my-saturday-morning-cuppa-coffee.html">coffee</a> and went and sat in the sun. (I was wearing a tank and wanted to cry for joy as the sun soaked my skin.) Anyway, so we both took our first bites and cried out for joy. Like seriously, I'm pretty sure we both started shouting about how good it was! They have a dense layer of oats on the bottom, topped with a wonderful raspberry jam. Simply incredible. So every week since, Lianna and I have gone to Flour Chylde and begged them to bring back those bars (and they actually finally did last time I went) but the next week, when they didn't have them, Lianna and I decided we'd have to find a substitute. It was another beautiful day and we just had to have our craving satisfied. Here's what did the trick:<br />
<br />
<b>Raspberry and Blackberry Oat Bars</b><br />
<i>Adapted from <a href="http://www.colormevegan.com/">Color Me Vegan</a> by Collene Patrick-Goudreau </i><br />
<br />
Ingredients: <br />
2 cups berries (of your choice, really...you can also use frozen)<br />
2 tablespoons sugar<br />
2 tablespoons water<br />
1 tablespoon lemon juice<br />
3/4 teaspoon cinnamon<br />
1 cup whole wheat flour<br />
1 cup rolled oats<br />
2/3 cup brown sugar<br />
1/4 cup flax seed<br />
1/8 teaspoon baking soda<br />
1/2 cup melted butter (clearly, I changed this from the original vegan recipe)<br />
1/2 cup chopped almonds <br />
<br />
Directions:<br />
Preheat the oven to 350 degrees.<br />
In a saucepan, combine the berries, sugar, water and lemon juice. Cover and bring to a boil. Simmer uncovered for about 8 minutes until it thickens a bit.<br />
In a medium boil, combine the remaining ingredients except the almonds.<br />
In a greased 8x8 pan, press half of the oat mixture firmly into the bottom of the pan. Bake for 20 minutes.<br />
Take out of the oven and cover with the berry mixture. Sprinkle the rest of the oat mixture on top, and lightly press down. Sprinkle the almonds on top last. <br />
Bake for another 20 minutes. Let cook before cutting.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmZYeLLnhQIK2J889dabzX_T5Mymx7aj5sFNU2RPsvg7TjrlDlNjBZUPrua6z6jCGApn4360W_cgMhEnSUAjvUof3U_F-osKHfdn0LtqH5w55m-i_RUI8hJjskB5cjMV0fH19rflfv-yRw/s1600/IMG_2786_2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmZYeLLnhQIK2J889dabzX_T5Mymx7aj5sFNU2RPsvg7TjrlDlNjBZUPrua6z6jCGApn4360W_cgMhEnSUAjvUof3U_F-osKHfdn0LtqH5w55m-i_RUI8hJjskB5cjMV0fH19rflfv-yRw/s640/IMG_2786_2.JPG" width="640" /></a></div><br />
These were definitely a good substitute for our raspberry oat bars. I want to experiment more with this recipe--less brown sugar, more honey, more oats, different types of berries, etc., but this is definitely a good start. Brittany Vockhttp://www.blogger.com/profile/16136063488764613829noreply@blogger.com3tag:blogger.com,1999:blog-2641851462774555376.post-65064251170266896522011-02-13T11:35:00.000-08:002011-02-13T11:48:44.384-08:00Cookie BuzzLast weekend, I was in the mood to bake. So instead of sitting down to watch the Superbowl game, I ventured into the kitchen. The weather has been beautiful lately in davis and something about the 65 degrees, bright sun and the the cool breeze makes me want to open all the doors and windows in my house and bake. I think it's something about the smell of spring (I know it's not spring, but it sure smells like it in Davis) mixed with the smells of sugary treats wafting through my house that is drawing me to these sugar-filled recipes. I decided on a coffee sugar cookie recipe, but I left out the baking powder to make them into thin, crispy cookies. I'm so happy with that decision!<br />
<br />
<b>Coffee Sugar Thins</b><br />
<i>Adapted from <a href="http://iammommy.typepad.com/i_am_baker/2010/01/coffee-sugar-cookies.html">i am baker</a></i><br />
<br />
Ingredients:<br />
1 cup butter softened<br />
1 1/4 cups sugar<br />
2 eggs<br />
2 tablespoons freshly ground coffee <br />
1 teaspoon vanilla<br />
2 cups whole wheat flour<br />
1/2 teaspoon cinnamon<br />
1/4 teaspoon salt<br />
<br />
Directions:<br />
In a large bowl, cream the butter and sugar. <br />
In a small bowl, combine the eggs, coffee grinds and vanilla.<br />
In another bowl, combine the flour, cinnamon and salt. <i> </i><br />
<span style="font-size: x-small;"><i>*Note: If you'd prefer these to not be crispy, you could add 1/2 teaspoon baking powder here like the original recipe that I adapted this from.</i></span><br />
Slowly add the egg mixture to the butter mixture and combine. Slowly add the flour mixture until well combined.<br />
Wrap the dough in plastic wrap and chill for at least a few hours.<br />
Preheat the oven to 375. <br />
On a well floured surface, roll out the dough (in sections) until nice and thin. Make sure to also flour the rolling pin. The dough is sticky and needs to be worked with quickly, while it's still cold. The scraps get too warm to work with again, so I re-chilled the scraps before I rolled them out again. Once the dough is rolled out, cut out your desired shapes and place on parchment paper or a silpat on top of a baking sheet..<br />
Bake in the oven for 7-9 minutes. Pay close attention the last couple minutes and pull out right before they start to brown. Let sit for a few minutes on the baking sheet and then transfer to a cooling rack.<br />
<br />
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Look at all of those specks of coffee in there! This is a great study snack--sugar and caffeine to keep me awake! The crispiness of these cookies make them so satisfying to eat. And for someone who isn't a huge sweets fan, I could devour so many of these in one sitting. They're especially good dipped in a hot drink (coffee of course!) to bring out the coffee flavor.Brittany Vockhttp://www.blogger.com/profile/16136063488764613829noreply@blogger.com3tag:blogger.com,1999:blog-2641851462774555376.post-8945918934312354682011-01-22T18:27:00.000-08:002011-01-22T22:14:10.721-08:00My Saturday Morning Cuppa CoffeeNow that I work at a coffee shop, I've sadly become more addicted to coffee...it really is sad. But delicious at the same time! And at least a great supply of delicious coffee comes with it. However, if I'm going to be running the closing shift and then going home to continue reading for school, I just simply need some artificial liveliness running through my system. It's gotten to the point where all I need for motivation to wake up on Saturday mornings is that beautiful cup of coffee that I know is waiting for me at the farmer's market.<br />
<br />
<a href="http://www.pachamama.coop/home.cfm">Pachamama Coffee Co-op</a><br />
<i>At the Davis Farmer's Market</i><br />
<br />
Pachamama is collectively owned by it's 140,000 farmers who ship their beans from Ethiopia, Guatemala, Mexico, Nicaragua and Peru--improving the lives of small scale farmers and giving us delicious coffee.<br />
<br />
Somehow, this beautiful cup of coffee has some sort of magical power over me to get me out of bed even on cold January mornings and to bike my butt over to farmer's. And I'm not even a morning coffee person let alone a morning person! I first had it a few weeks ago and I was shocked that I had never noticed how awesome this stand was before because really what is so unique about their coffee is that they brew it individually for you as you order. They have this beautiful wooden coffee drip bar where the filters fit snuggly in ceramic holders and your cup sits underneath. As you order, they pour your grinds into the filter, place a cup underneath and pour some boiling water right in. With a few stirs of the grinds, you have your personal cup of coffee ready in minutes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizZTMEY2RY43q6aVCvDC26mEBGi8hoduxwLani82_cGprSm2NNNmPKZeg5rfn6dYZfYKzOhkuGHVrvgex-W-EUW_FGrM5yu2ICPIeP7v83CDqTolDOeCQldKAM4MdE_mahOfinInaqkFVC/s1600/IMG_2447_2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizZTMEY2RY43q6aVCvDC26mEBGi8hoduxwLani82_cGprSm2NNNmPKZeg5rfn6dYZfYKzOhkuGHVrvgex-W-EUW_FGrM5yu2ICPIeP7v83CDqTolDOeCQldKAM4MdE_mahOfinInaqkFVC/s640/IMG_2447_2.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio7bxK85QYD6b9JV624Fty-8qU30DJTnD1iWCNa4wCzTZ511zuaWSnM6OX6iXwy8BOqaQN6AS9zMOV0_FGyj9BVRU37V6cLfsQ0qBO3LQsSeoHUcYGLT29_zUyunmt1aEPxhJrQ3jNgYbN/s1600/IMG_2542_2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio7bxK85QYD6b9JV624Fty-8qU30DJTnD1iWCNa4wCzTZ511zuaWSnM6OX6iXwy8BOqaQN6AS9zMOV0_FGyj9BVRU37V6cLfsQ0qBO3LQsSeoHUcYGLT29_zUyunmt1aEPxhJrQ3jNgYbN/s640/IMG_2542_2.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_AFtUqx9y0LHiJ_Gv6jL5ejd2AlLRW7LhLl6BTzjTxaL7ilcAhDGFKCk83Yg4h_ywgQJTCSSL8JT8qOc8D_KADVFj7ZL8r36LKCeBejb-5ap3R-lEH9CAIepGAwN4WZqm84L0XWbP54f4/s1600/IMG_2452_2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_AFtUqx9y0LHiJ_Gv6jL5ejd2AlLRW7LhLl6BTzjTxaL7ilcAhDGFKCk83Yg4h_ywgQJTCSSL8JT8qOc8D_KADVFj7ZL8r36LKCeBejb-5ap3R-lEH9CAIepGAwN4WZqm84L0XWbP54f4/s640/IMG_2452_2.JPG" width="640" /></a></div>I think half of the magic of my Saturday morning coffee is watching the process of my coffee being made and then after a few minutes of watching and waiting, finally having that cup in your hand. But the other half is certainly the taste. They usually serve their breakfast blend at farmer's and it's almost like a treat...like chocolate. After the coffee cools down a bit (rather quickly because it's so cold outside), I can taste more and more undertones of cacao. This blend is so smooth and so delicious that I refuse to add anything to it. Yes, I am a black coffee drinker now. Gasp all you like. So I sit with my breakfast sandwich from <a href="http://fatfacedavis.com/">Fat Face</a> and my wonderful cuppa coffee and I watch through the winter fog at all the hustle and bustle of the market. No wonder it gets me out of bed in the morning...how beautiful is that image?<br />
<br />
Side note: Last Sunday, the woman who served me my cup of coffee on Saturday came into the place I work and I was able to repay her with a cup of our roast.Brittany Vockhttp://www.blogger.com/profile/16136063488764613829noreply@blogger.com4tag:blogger.com,1999:blog-2641851462774555376.post-40482959433363009472011-01-17T20:12:00.000-08:002011-01-23T11:45:17.850-08:00One Fish, Two Fish, Three Fish, Four...<i>(The title of this post was inspired by my wonderful roommate, Caitlin. She's so clever.)</i><br />
<br />
Last year, Caitlin and I made one of my favorite dinners--Salmon Cakes, Hot Crash Potatoes and Sauteed Spinach--inspired by the wonderful Miss Sophie Dahl. For some reason (probably because I was having too much fun with Caitlin), I didn't take any photos, so I didn't write a blog post for it...something I've felt lame about ever since. I've had a craving for them for a few days now, so I decided I would finally pick up the ingredients from the Co-op and Farmer's and make them over my 4 day weekend.<br />
<br />
<b>Sophie Dahl's Salmon Cakes with Tartar Sauce, Hot Crash Potatoes and Sauteed Cabbage</b><br />
<i>Inspired by <a href="http://www.bbc.co.uk/food/recipes/crabsalmonanddillfis_93618">The Delicious Miss Dahl</a> and <a href="http://www.harpercollins.com/books/Miss-Dahls-Voluptuous-Delights-Sophie-Dahl/?isbn=9780061450990">Miss Dahl's Volumptuous Delights</a></i><br />
<br />
<i>1 large serving, plus a little left over for your roommates to nibble on. </i><br />
<br />
Ingredients:<br />
<i>For the potatoes:</i><br />
2-3 small potatoes<br />
Salt and freshly ground pepper<br />
Red pepper powder<br />
Olive oil <br />
<i>For the Salmon Cakes:</i><br />
1 cup flaked salmon (I baked mine ahead of time with salt pepper and lemon juice)<br />
1 tablespoon mayonnaise<br />
3 tablespoons chopped parsley<br />
1 tablespoon freshly chopped dill<br />
1 red chili finely chopped (I forgot to buy one this time, so I just put in a bit of red pepper powder, but it was way better with the fresh chili when Caitlin and I made it)<br />
2 teaspoons good quality mustard (I used Sierra Nevada Stoneground)<br />
Salt and Pepper to taste<br />
<i>For the Tartar Sauce:</i><br />
2 tablespoons mayonnaise<br />
2 small gherkins, finely chopped (a few teaspoons of capers would be a nice addition if you have them)<br />
A small handful of chopped parsley<br />
Juice from 1/2 a lemon.<br />
Salt and Pepper to taste<br />
<i>For the cabbage:</i><br />
1 chunk of cabbage<br />
Salt and pepper to taste.<br />
<br />
Directions:<br />
Bake the salmon ahead of time. Let it cool and flake it. <br />
Set the oven to 400 degrees.<br />
Boil the potatoes in salted water for about 15 minutes, until they are softened all the way through. Once they are softened, drain the water and in a baking pan, lightly crush the potatoes with a fork. Drizzle with olive oil and season with salt, pepper and red pepper powder. Place in the oven at 400 for about 15-20 minutes until they are crispy and browned on top.<br />
Meanwhile, prepare the tartar sauce by mixing all the ingredients. Set aside.<br />
Combine the ingredients for the salmon cakes and form into two patties.<br />
Head two skillets with oil--one for the salmon cakes and one for the cabbage. Place the cabbage in one skillet and season. Saute on either side for about a minute each. Don't let it get too mushy. Place the two patties in the other skillet and cook to brown for a couple minutes on each side.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Serve all together and enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZU0SeYBFpDFJZgIjq1ageCa0pYZlk2v-CzViZnn0VTRXaUYuiiji6AeiPN-BVcqPBurIGFxtoHqlT9VYeoHLfflnr9Om-xuI3TBCln5qPl-7EV5cfU9Q75Rm8jKi3OfmAN9ezpEwIKKL1/s1600/IMG_2562_2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZU0SeYBFpDFJZgIjq1ageCa0pYZlk2v-CzViZnn0VTRXaUYuiiji6AeiPN-BVcqPBurIGFxtoHqlT9VYeoHLfflnr9Om-xuI3TBCln5qPl-7EV5cfU9Q75Rm8jKi3OfmAN9ezpEwIKKL1/s640/IMG_2562_2.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYcsnERjYLwN96hBKZ0_Rne1RKyo_8qxYQs3kAr3_WZdXBag8AGLwur0cLnlhB-3gdrw4ZOeeWD0P3x_CchsZr-rU8LE11nVTG1KivBcLHTVStyzbLE77qIRJMxwJzfmpMzEJGx_HA9diS/s1600/IMG_2571_2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYcsnERjYLwN96hBKZ0_Rne1RKyo_8qxYQs3kAr3_WZdXBag8AGLwur0cLnlhB-3gdrw4ZOeeWD0P3x_CchsZr-rU8LE11nVTG1KivBcLHTVStyzbLE77qIRJMxwJzfmpMzEJGx_HA9diS/s640/IMG_2571_2.JPG" width="640" /></a></div>I don't often make a full meal for myself--sides and all--so this was a real treat to prepare and to eat! I love these cakes because unlike some others, they aren't loaded down with bread crumbs and the salmon is still able to shine through in the dish. The purple potatoes I used were so delicious, especially with the added red pepper powder. They were a lot creamier than I was expecting--almost decadent. I'm also a huge fan of this homemade tartar sauce it goes perfectly with every part of this dish...the cakes, potatoes and cabbage! This was a perfect end to my MLK weekend. I could always do with more time in the kitchen, focused on the delicious smells wafting from the oven and practicing the art of cooking while relaxing my nerves before another week of hectic days and long nights. In honor of the day, I'll leave you with this:<br />
<br />
<span class="body">"Life's most persistent and urgent question is, 'What are you doing for others?'</span> "-MLK Jr.Brittany Vockhttp://www.blogger.com/profile/16136063488764613829noreply@blogger.com5tag:blogger.com,1999:blog-2641851462774555376.post-71609542713714319762011-01-15T15:42:00.000-08:002011-01-15T16:37:03.510-08:00Mornings in Mom's KitchenAs I was growing up, my mom was the queen of breakfast! Whether it was grapefruit, a full on brunch, coffeecake, hot cereal, eggs, pancakes or a fruit salad, it was always ready on the breakfast table to start off our days. For Christmas this year, I got slow cooker and the cookbook, Not Your Mother's Slow Cooker Cookbook--which isn't a very good title in my case because my mother owns the same cookbook which is how I discovered it and why I love it! After a trip to the Farmer's Market last weekend, where my roommate ate slow cooked steel cut oats, I decided that oatmeal would be the first meal made in my slow cooker. Oatmeal from my mom's slow cooker on freezing cold IL winter mornings is such a beautiful memory and I was so excited to recreate it with my roommates.<br />
<br />
<b>Slow Cooked Oatmeal</b><br />
<i>Adapted from <a href="http://www.amazon.com/Your-Mothers-Slow-Cooker-Cookbook/dp/1558322450">Not Your Mother's Slow Cooker Cookbook</a></i><br />
<br />
Ingredients:<br />
2 cups rolled oats<br />
4 3/4 cups water<br />
Pinch of salt<br />
<br />
Directions:<br />
Combine the ingredients in the slow cooker and stir. Cover and cook on low for 7 to 9 hours (overnight). This could also be done on high for 2 to 3 hours.<br />
In the morning, stir the oatmeal well and set onto warm. Serve with your preferred toppings. That's it!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9NFI0ziLhnFgKDnfNgg4bsxFChg1zWNXtjhJDhhGc-OqfInCOQeBd4c7S13k5eEo8WBHXL_uDY0BHZchmHzAh8THCX0qpck7WVx222dPzRmD-5LOar3-Nq5WwNl_aSnGrCi5g2JE2efSc/s1600/IMG_2497_2_2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9NFI0ziLhnFgKDnfNgg4bsxFChg1zWNXtjhJDhhGc-OqfInCOQeBd4c7S13k5eEo8WBHXL_uDY0BHZchmHzAh8THCX0qpck7WVx222dPzRmD-5LOar3-Nq5WwNl_aSnGrCi5g2JE2efSc/s640/IMG_2497_2_2.JPG" width="640" /></a></div><br />
I topped mine with pure maple syrup, soy milk, cinnamon and brown sugar. The texture of the oatmeal is completely different when it it made in a slow cooker. It is thick and creamy and absolutely wonderful. I can't believe I've been making mine on the stove top all these years! I just simply can't go back to that now. This really brought my back to our kitchen in Illinois and the cold winter mornings when this breakfast got me warm and ready for the day. My whole house enjoyed a warm hearty meal that morning and our tummies were full and happy for hours.Brittany Vockhttp://www.blogger.com/profile/16136063488764613829noreply@blogger.com5tag:blogger.com,1999:blog-2641851462774555376.post-36722256784739026732011-01-09T00:12:00.000-08:002011-01-09T06:51:59.039-08:00MemoriesSome of my favorite memories from High School involve loads of pasta, garlic bread, occasionally salad, episodes of The Office and the wonderful Alyssa Hook! We were obsessed with making pasta together. I even made her a recipe book with our favorite pastas in it and we still use that book to this day. When we were back for break, we decided to use the old recipe book (which she always packs to bring home on breaks, just in case), and we made one of our favorites--Creamy Baked Fettuccine with Asiago and Thyme, or as we like to call it "The Creme Fraiche Pasta". Alyssa and I both have major issues with fettuccine (we think it's way too thick and creates a completely incorrect pasta to sauce ratio), so we substituted it with linguine and one of our favorite pastas was born. <br />
<br />
<b>The Creme Fraiche Pasta</b><br />
<i>Adapted from <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/creamy-baked-fettuccine-with-asiago-and-thyme-recipe/index.html">Everyday Italian on The Food Network</a></i><br />
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Ingredients:<br />
1 lb linguine<br />
2 cups grated asiago cheese, plus 1/4<br />
2 (8 oz) containers of creme fraiche<br />
1 cup grated parmesan<br />
1 1/2 tablespoon fresh, chopped thyme leaves<br />
Salt and freshly ground pepper to taste<br />
<br />
Directions:<br />
Preheat oven to 375 degrees.<br />
Bring salted water to a boil and add pasta. Cook until al dente. Drain pasta and reserve 1 cup of the water (this is key).<br />
Meanwhile, combine the 2 cups of asiago cheese, creme fraiche, parmesan, thyme, reserved water and pasta and toss until the pasta is coated. Place in a baking dish and sprinkle with the remaining asiago cheese. Bake until golden on top, around 25 minutes.<br />
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Almost too beautiful to dig into.<br />
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But we do it anyway.Brittany Vockhttp://www.blogger.com/profile/16136063488764613829noreply@blogger.com1tag:blogger.com,1999:blog-2641851462774555376.post-78845782857838549102011-01-08T13:06:00.000-08:002011-01-09T23:10:16.221-08:00HomecomingSometimes, I see a recipe and I simply cannot wait to make it. It doesn't even go into my list of recipes to try, and instead, the ingredients go straight onto my shopping list. When I saw the recipe for this noodle and bean soup, that's exactly what happened. It was my first day back in Davis and as I sat watching my fence steam outside, I knew that this dish was exactly what I needed to feel right at home. Plus, who can resist the beautiful sight of beans soaking on the counter all day?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHvpjZmYQpihVwczKQc7EuvQJtLCfSnU5JuqpbLnWRE-XgFuBFeYNu3YeKb3VYmQ4B054ESWwz80EqFADR_3UxSz2L6ozHQwp_l2tTQLuPptiGH_plqnnwUW2Ke5EKMAKm60pIO3rYmS17/s1600/IMG_2356.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHvpjZmYQpihVwczKQc7EuvQJtLCfSnU5JuqpbLnWRE-XgFuBFeYNu3YeKb3VYmQ4B054ESWwz80EqFADR_3UxSz2L6ozHQwp_l2tTQLuPptiGH_plqnnwUW2Ke5EKMAKm60pIO3rYmS17/s640/IMG_2356.JPG" width="640" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-9ChzHwkxlErpB4xxDtYx2NEpQHEIDWnN5dARYSpMdW26GWROTrq2MdmQ6rZtLrmxrmjGtxhNLHXpSYFUYkpISGOF96aBOQy_-fJAyLaDsC3AXG1ZyWImMpGJoHN_5w1zelfIIJySzthn/s1600/IMG_2414.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-9ChzHwkxlErpB4xxDtYx2NEpQHEIDWnN5dARYSpMdW26GWROTrq2MdmQ6rZtLrmxrmjGtxhNLHXpSYFUYkpISGOF96aBOQy_-fJAyLaDsC3AXG1ZyWImMpGJoHN_5w1zelfIIJySzthn/s640/IMG_2414.JPG" width="640" /></a></div><b>Bean and Noodle Soup</b><br />
<i>Vaguely adapted from <a href="http://www.101cookbooks.com/archives/new-year-noodle-soup-recipe.html">101 Cookbooks</a></i><br />
<br />
Ingredients:<br />
2 tablespoons olive oil<br />
1 onion, thinly sliced<br />
2 jalapeños, chopped<br />
1 teaspoon ground cumin<br />
Freshly ground pepper to taste<br />
8 cups vegetable broth<br />
2 cups dried bean mix of your choice <br />
1 can cooked garbanzo beans, rinsed<br />
Salt<br />
½ pound angel hair or some other thin pasta (I used whole wheat)<br />
3 oz fresh spinach leaves, finely shredded<br />
¼ cup finely shredded cilantro leaves<br />
Juice of one lime (I had to use a lemon, but a lime would be much better!)<br />
<i>For the Toppings:</i><br />
Very thinly sliced onion<br />
Crème fraiche<br />
Chopped cilantro<br />
Thinly sliced jalapeño<br />
Lime wedges <br />
<br />
Directions:<br />
Optional: soak the dried beans over night or even for just a few hours before.<br />
Heat the oil in a soup pot over medium heat. Add the onion and the pepper and cook until they soften. Add the spices and then stir in the broth. Bring to a boil and add the dry beans. Cook until they are just tender, around 1 hour. Stir in the cooked beans garbanzo beans. Add salt to taste and let cook until the beans are heated throughout. Add the noodles at the end to the simmering pot soup and cook until al dente. Stir in the spinach and cilantro. Add a squeeze of lime/lemon. <br />
Serve topped with the thinly sliced onions, crème fraiche, jalapenos and cilantro.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivE9BNK_DhuxPP2RT2Nc3AhF9qR-vKp7aWxvwb04uSmu6A1CEqD28eIa56zetBv2u1_4epRFV-nMY2ZQ_shixuOiN5_3Vm7msR_dkZY0pdEvtwanTZL7AlbzuapUKnRdEC2GDA15HcJDX_/s1600/IMG_2416.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivE9BNK_DhuxPP2RT2Nc3AhF9qR-vKp7aWxvwb04uSmu6A1CEqD28eIa56zetBv2u1_4epRFV-nMY2ZQ_shixuOiN5_3Vm7msR_dkZY0pdEvtwanTZL7AlbzuapUKnRdEC2GDA15HcJDX_/s640/IMG_2416.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn7s3yLdDhsEJrzvvgSXjemESmMUkZLQFPNFXNDX9bUI1R35wdmsudxZDdFTnDpHJ3BkUj6I1pd43coRw17ZFt8Y5BIR8ellIpsiscvo0o9h8aQ5G0Xz8dhq7NeDuHuSCAiqvxZ8wr2FLY/s1600/IMG_2418.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn7s3yLdDhsEJrzvvgSXjemESmMUkZLQFPNFXNDX9bUI1R35wdmsudxZDdFTnDpHJ3BkUj6I1pd43coRw17ZFt8Y5BIR8ellIpsiscvo0o9h8aQ5G0Xz8dhq7NeDuHuSCAiqvxZ8wr2FLY/s640/IMG_2418.JPG" width="640" /></a></div>I was right. This was a perfect first meal back at home, all cozy in my warm house before venturing out to bike to work.Brittany Vockhttp://www.blogger.com/profile/16136063488764613829noreply@blogger.com3tag:blogger.com,1999:blog-2641851462774555376.post-40027130735166535622011-01-07T17:36:00.000-08:002011-01-07T21:01:14.823-08:00Nesting in DavisI'm back to school and back to blogging! It's been quite a while, but I'm ready to get back into the whirl. This break was much different than past ones. I had to stay in Davis for a while to work at the coffee shop, and with a lot of my Fresno friends either very busy or out of town entirely, there was a very different vibe--not bad, but different. I did, however, have a wonderful break with my friends that were in town and with my family. I had a few food adventures as well, including gnocchi with my friend's Nonna, a cupcake making party (also at Nonna's house), baked goods galore and tamales with my mom and of course, pasta with Alyssa (some of these dishes will of course be the stars of future posts). After the excitement of break, I wasn't quite ready when I packed my friend's car to come home to Davis last Sunday night. It was not a good feeling. Usually, I am pretty ready to return to Dtown by the end of break, but this time, it just didn't seem right. For me, there's no better way to cure a homesick heart than to nestle into wherever I am. And that is exactly what I did Monday morning.<br />
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Monday, I had no classes, so I started the day by waking up around 9 (good time for me!) and taking a trip to TJ's for groceries. I had to fix my pathetically stocked kitchen! Looking in my side of the fridge and only seeing parmesan cheese was not doing it for me. Once the kitchen was stocked once again, I was already starting to feel better, so I sat down to one of my favorite breakfasts--a grapefruit. That's it. Nothing to it. However, I am awfully particular about the way I eat grapefruit. My mom taught me this technique when I was a child and I still do it this way to this day.<br />
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I begin by cutting the grapefruit in half and cutting around each section to separate the segments from the walls. It's totally worth it when each section comes neatly out into your spoon and you don't have to spend time digging out all of the good stuff.<br />
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And then it looks beautiful like this! Just the site of a beautiful grapefruit like this makes me feel happy. Side note: I use grapefruit scented face wash so I can have feel the joy of this breakfast whenever I wash my face!<br />
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The final step is squeezing all of the juice into a bowl and drinking it all. Mmm, fresh squeezed grapefruit juice. It was beautiful to sit at my dining room table and watch out the glass door as the fence in the backyard steamed from the rising sun hitting it's surface. I was all warm and cozy inside with my grapefruit in the beautiful new bowl that my mom got me for breakfast. Everything was starting to feel homey.<br />
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Throughout the day, I consumed a lot of tea. Tea always relaxes me and sets my mind at ease, so it felt like a perfect medicine to settle me back into my home. <br />
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After breakfast, I spent much of the day unpacking and cleaning the house--kitchen, bathroom, floors, and my own bedroom. Something about getting everything in order made me feel a lot better about being back in my Davis home. Around mid day, I started dinner--a beautiful bean and noodle soup that will be featured in my next post. At night, I went to the coffee shop to close. It was great to be back at work and out of the land of Starbucks (Fresno). By tuesday morning, I woke up ready to go to class and completely excited to be back and starting a new quarter.Brittany Vockhttp://www.blogger.com/profile/16136063488764613829noreply@blogger.com1tag:blogger.com,1999:blog-2641851462774555376.post-67957828281318994942010-11-13T20:45:00.000-08:002010-11-13T20:45:12.274-08:00"Ong-ones"My love of Sofie Dahl has come to a whole new level tonight. I have been wanting to prepare her Grilled Salmon with Baked Onions recipe for ages and tonight was finally the night. Just listen to her description of the onions: "There is something almost puddingy about a slow-cooked onion with the mellow sweetness that the oven coaxes out." Now, insert her melodious British accent and how could you possibly not want to make that and devour it up?<br />
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I can't believe that I'm salivating at the mouth over onions--my sworn enemy at the age of about 2 or 3. I used to pronounce them "ong-ones" and oh, I hated them so much! Over the years, I've grown to like them more and more--first in Mexican cuisine, then Thai cooking--and I eventually grew out of my hated, but I never thought I'd be loving them this much! <br />
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Salmon with Baked Onions<br />
<a href="http://www.harpercollins.com/books/Miss-Dahls-Voluptuous-Delights-Sophie-Dahl/?isbn=9780061450990"><i>Adapted from Miss Dahl's Voluptuous Delights: Recipes For Every Season, Mood and Appetite</i></a><br />
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Ingredients:<br />
2 medium yellow onions (I threw in a few shallots as well)<br />
Salt and pepper<br />
1/2 cup of lighy cream<br />
1/2 cup of grated Parmesan<br />
2 skinless fillets of salmon<br />
Olive oil<br />
1 lemon<br />
<br />
Directions:<br />
Cut the ends of the onions and peel the outside layers off. Boil them in water for 20 minutes. Preheat the oven to 350 degrees.<br />
Once the onions are tender, take them out of the water and cut them in half. Put them in a small baking pan or pie pan. Salt and pepper the onions and add them cream, finishing it off by sprinkling the cheese on top. Bake them in the oven for 25-30 minutes.<br />
When the onions have been cooking for about 10-15 minutes, start the salmon. Wash and season the fillets and cover with olive oil and the juice of half a lemon. Heat a grill pan or a skillet and sear the slamon for about 5 minutes on each side, until cooked thoroughly. <br />
Take out the onions once the cheese is bubbling and golden brown. Serve the salmon and the onions together on a plate.<br />
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These were my leftovers, ready to go in the fridge after I had already devoured a plate full of salmon and creamy oniony-goodness. I am so head over heels in love with baked onions now and I really can't describe them better than Sophie Dahl, so you're just gonna have to take her word for it. Oh, they are glorious and go excellently paired with a nice fillet of salmon.Brittany Vockhttp://www.blogger.com/profile/16136063488764613829noreply@blogger.com2tag:blogger.com,1999:blog-2641851462774555376.post-9190760004533904592010-11-13T01:53:00.000-08:002010-11-13T01:53:56.010-08:00How to Cure the Travel BugSometimes, my heartstrings get pulled and tugged as all I can think about is Greece and how much I miss living there. Good thing my soul is so easily soothed by a delicious meal, full of happy-memory-inducing tastes.<br />
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One of my favorite dishes in Greece (that I sadly did not get enough of) was moussaka. This is a casserole-type dish made out of eggplant, ground meat and spices and topped with béchamel sauce. It's oh so hearty and has a wonderful, creamy texture, making for the perfect comfort food. <br />
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<b>Moussaka</b><br />
<br />
Ingredients:<br />
1 eggplant <br />
a water and salt solution<br />
1 cup parmesan cheese, grated<br />
<i>For the meat:</i> <br />
1/2 pound ground meat (I used ground meat substitute, but lamb or beef are most traditional)<br />
Olive oil<br />
1/2 chopped onion<br />
5 cloves of garlic, chopped<br />
1/2 teaspoon cloves<br />
1 teaspoon cinnamon<br />
Freshly ground pepper and salt to taste<br />
1 can of chopped tomatoes<br />
<i>For the béchamel:</i><br />
4 tablespoons of butter<br />
4 tablespoons of flour<br />
2 cups of milk<br />
2 egg yolks<br />
A dash of nutmeg<br />
Salt to taste<br />
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Directions:<br />
Peal and slice the eggplant into rounds and place in the salt solution for about 15 minutes.<br />
Meanwhile, brown the meat in the olive oil. Once browned, add the onions, spices and tomatoes and let simmer for 30 minutes. Set aside once done.<br />
Once the eggplant has been soaked, take it out of the solution and dry it on paper towels. Broil, grill or <br />
sauté the rounds on both sides until somewhat tender.<br />
While the eggplant is cooking, start the sauce. Melt the butter at medium heat and whisk in the flour, letting simmer for a few minutes, without letting the mixture get too dark. Add the milk and whisk over medium while it thickens. Add the nutmeg and salt. Once thickened, temper the yolks by pouring a couple ladles of the sauce into a bowl with the already whisked yolks, whisking the whole time, then pour the egg mixture into the sauce, still whisking until it is all incorporated. <br />
Now it's time to assemble. Preheat the oven to 350 degrees. Layer the bottom of a 9x9 inch pan with the grilled eggplant. Top with the meat mixture. Cover with half of the cheese and then the béchamel sauce. Finish off with the rest of the cheese. Bake for 30-45 minutes, until the cheese is nicely browned. Take out of the oven and let rest for 15 minutes before slicing and serving.<br />
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I can't believe that this dish turned out so well. It tasted just like the moussaka I fell in love with in Greece. It's so comforting to be able to recreate my favorite dishes from such an incredible summer. It's a simple way to sooth my travel withdrawals.Brittany Vockhttp://www.blogger.com/profile/16136063488764613829noreply@blogger.com1tag:blogger.com,1999:blog-2641851462774555376.post-27098457992333625032010-11-12T16:33:00.000-08:002010-11-12T16:33:20.823-08:00SpontaneityThere are those nights that go like this:<br />
<br />
"I have angel hair pasta. That's good, I want this dinner to be easy. Oh look at what I have in the fridge. Might as well throw a bunch of it together. Oh yeah, that looks good too...and that! And that!"<br />
<br />
And yeah, sometimes that is just a complete and utter disaster and ends in me wishing I had just ordered take-out. However, sometimes it turns out being your favorite dish of the week! Recently, I had the luck (or was it intuition?) to create a situation like the latter.<br />
<b><br />
</b><br />
<b>Zucchini, Feta and Pancetta Angel Hair</b><br />
<br />
Ingredients:<br />
<i>(for 1)</i><br />
A handful of angel hair--you know how much you'll eat<br />
2 tablespoons, olive oil <br />
Half of a small zucchini, sliced<br />
A few slices of pancetta, sliced<br />
1/2 of a shallot, sliced<br />
A few slices of feta, crumbled<br />
1 egg<br />
salt and pepper to taste<br />
<br />
Directions:<br />
Bring a pot of water to a boil and cook the pasta according to directions.<br />
Meanwhile, heat up a skillet with the olive oil. Add the shallots and a few minutes later, add the zucchini to brown on both sides. Salt and pepper to taste.<br />
Start another skillet heating for the egg. Once the pasta is almost ready, cook the egg to your liking--I enjoy sunny side up or basted. (A poached egg will be great as well!)<br />
Add the pancetta to the skillet with the zucchini and sauté for a few minutes. <br />
Once the pasta is ready, drain and top with the zucchini mixture, the egg and the crumbled feta.<br />
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The rich flavor of the shallots, with the saltiness of the feta and the pancetta went so well together, while the wonderful yolk of the egg really brought all of the flavors together into one hearty dish.Brittany Vockhttp://www.blogger.com/profile/16136063488764613829noreply@blogger.com2tag:blogger.com,1999:blog-2641851462774555376.post-15547646073578178852010-11-12T16:16:00.000-08:002010-11-12T16:16:00.147-08:00Greece RevisitedThis is a very late post, considering that I did this over a month ago! But I still thought I'd share. Since half of the students in my Greece program all live in Davis, we decided to do a little get together once school started--a chance to make some Greek cuisine and reminisce about our summer. Everyone pitched in and brought a few of the ingredients and we had a feast of Greek salad, plenty of feta, figs and olives, and a main course of steak, falafel and chicken souvlakis--our favorite meal that was served in literally every taverna in Greece. I don't have all of my recipes because I went on the fly for most of it and since it's been quite a while now, I can't quite recall what I did.<br />
<br />
The Greek Salad was a staple at most of our meals and is so easy to make--cucumbers, onions, tomatoes, olives, feta, olive oil, oregano, salt and pepper so that was very simple to recreate.<br />
<br />
For the souvlakis, I marinated the meats in a Greek marinade that consisted of a olive oil and a few spices like oregano, garlic, and dill and I baked them in the oven, then sliced them thinly to place on the souvlakis which are small "sandwiches" made of meat (traditionally pork), tzatziki sauce, tomatoes, onions, and french fries.<br />
<br />
I made the tzatziki sauce for the souvlakis by combining sour cream and Greek yogurt, lime juice, salt, pepper, shredded cucumber and lots of garlic.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ma_P26PvNOKI2TuSGs0e3S3Nzpf7mQvVMLdRkyH5V0Phe2Zdz4iFU2Z2CRDOCF_24Chy5vuYSDw1Se44TL7zYkTXD8BqvfJMPQ-dwMsBRNgDbEYStQ2I3PGfCHlo1vtgpHnPrU_QrbWL/s1600/IMG_1905.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ma_P26PvNOKI2TuSGs0e3S3Nzpf7mQvVMLdRkyH5V0Phe2Zdz4iFU2Z2CRDOCF_24Chy5vuYSDw1Se44TL7zYkTXD8BqvfJMPQ-dwMsBRNgDbEYStQ2I3PGfCHlo1vtgpHnPrU_QrbWL/s640/IMG_1905.JPG" width="640" /></a></div> Homemade tzatziki. I couldn't believe that I pulled if off and it tasted like the real thing!<br />
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Not as good as the figs Corinna picked for Lianna but still delicious.<br />
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<br />
Oh how we love our Feta. <br />
<br />
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<br />
I don't have many photos from this because I was too busy enjoying the company of my friends and catching up on our post-Greek lives. Though we were so ready for a change in our diet after a month in Greece, it was so fun to get back together and attempt to make some of our favorites.Brittany Vockhttp://www.blogger.com/profile/16136063488764613829noreply@blogger.com0tag:blogger.com,1999:blog-2641851462774555376.post-25300219354661257592010-11-10T21:52:00.000-08:002010-11-10T21:52:18.533-08:00Hello Fall!It's official, Trader Joe's is finally open in Davis and it's frighteningly close to my house. Now, I'm smack in the middle of The Co-op and Trader Joe's. Oh dear. Self control is going to come in handy.<br />
<br />
I went to TJ's with my roommates the other day and the brussels sprouts were calling my name. As my roommates were unpacking their grocery bags, I started preparing my sprouts, throwing together a few of my favorite tastes to create a perfect fall dish. <br />
<b><br />
</b><br />
<b>Roasted Brussels Sprouts with Pine Nuts and Pancetta</b><br />
<br />
Ingredients:<br />
<i>(I didn't measure anything, throw it all in to your own tastes)</i> <br />
Brussels sprouts (I cut a few in half if they were large)<br />
Olive oil<br />
Pine nuts<br />
Salt<br />
Pepper<br />
Sliced pancetta <br />
<br />
Directions: <br />
Toss together all of the ingredients except the pancetta. Roast in an oven at 375 for about 35-45 minutes, until the brussels sprouts are about cooked through. Raise the temp to 400 and add the pancetta. Bake for another 5-10 minutes, until the pancetta and the edges of the brussels sprouts start to get crispy.<br />
<br />
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Mmm, I can just taste fall in this meal. The brussels sprouts are so warm and comforting and well contrasted by the saltiness of the pancetta and the nuttiness of the pine nuts. It was the perfect throw-together meal for a cold, rainy afternoon.Brittany Vockhttp://www.blogger.com/profile/16136063488764613829noreply@blogger.com3tag:blogger.com,1999:blog-2641851462774555376.post-84061172555956988122010-10-31T16:10:00.000-07:002010-10-31T16:22:00.178-07:00Halloween TraditionsThis post may be a little late for some of you, but if you're just now carving your pumpkins today, don't forget the most important part--the seeds!<br />
<br />
I've carved a pumpkin every year since I can remember. Actually, let me take that back. When I was too young to handle knives etc., I would color a face on a pumpkin with paint markers! My family would always have those stencil kits, and I remember that every year, I would choose more and more complicated stencils, always trying to keep up with my dad and brother. One of my favorite parts of carving pumpkins has always been the roasted pumpkin seeds that my dad would make afterward.<br />
<br />
This year, I kept up the tradition, even though I wasn't home to carve with my dad (the only other family member that still carves with me--and he didn't even carve this year so I'm the only one carrying on the tradition). I didn't have a stencil kit, so after deciding on an owl--a homage to Athena and my summer in Greece--I drew it onto my pumpkin and went at it.<br />
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Didn't turn out too bad for not having a stencil! Caitlin's boyfriend, Gavin, also carved an owl so we have two of them sitting on our porch at the moment. Next, it was roasting time!<br />
<br />
<b>Roasted Pumpkin Seeds</b><br />
<br />
Ingredients:<br />
Pumpkin seeds<br />
Olive oil<br />
Worcestershire sauce<br />
Garlic power<br />
Salt<br />
Pepper<br />
*all to taste and depending on how many pumpkin seeds you have.<br />
<br />
Directions:<br />
Slowly, sift through the pumpkin guts till you have all the seeds. This takes quite a while. I was so happy that my one pumpkin provided so many seeds. Place the seeds in a collender and wash them with cold water. Pick all the remaining pumpkin gunk out of the seeds and wash them off again.<br />
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Once they're all sifted through, boil some water and place the pumpkin seeds in it for about 5 minutes. Drain them and place them in a bowl. Add the remaining ingredients so that the seeds are lightly coated in the seasoning. Place on a cookie sheet and roast in an oven at 375. Every 10 or so minutes, stir the seeds so they can get evenly toasted. I like mine to be nicely golden brown and crunchy so I keep roasting them till I get them to that stage, about 30-45 minutes, depending on your seeds.<br />
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These are so delicious and so addicting! They turned out just like they always did when my daddy would make them for me. I would send some to him to show him that I can do it too, but I think I'll have them devoured before I get to that.Brittany Vockhttp://www.blogger.com/profile/16136063488764613829noreply@blogger.com1tag:blogger.com,1999:blog-2641851462774555376.post-34463544079189594722010-10-17T16:40:00.000-07:002010-10-17T16:40:42.937-07:00Friends and FoodShortly after I moved in, two of my high school friends, Staecy and Amanda, came up to Davis to visit me in my new home. We decided to have a night of cooking and since I'd been craving pierogies ever since I wrote my post about my <a href="http://hestiasdisciple.blogspot.com/2010/09/summer-update.html">European food adventures</a>, we decided to satisfy my tummy and set out to make these little pockets of goodness. While I don't have exact amounts for the ingredients in the filling (I was too busy having a blast with my girls to write down my expact procedure), it's not really necessary to get that exact.<br />
<br />
<b>Potato Pierogies with Cabbage, Pancetta and Browned Onions</b><br />
<br />
Ingredients:<br />
<i>For the dough: (adapted from <a href="http://www.epicurious.com/articlesguides/cuisines/aroundtheworldin80dishes/polandpierogirecipe/recipes/food/views/Pierogies-109296">Gormet on Epi</a>)</i><br />
3 cups all-purpose flou <br />
1 cup water<br />
1 egg<br />
2 teaspoons vegetable oil<br />
1 teaspoon salt<br />
<div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><span></span></div></div><i>For the filling: (I made extra so I could have leftovers for potato pancakes)</i><br />
Several large baking potatos<br />
1-2 cups sour cream<br />
1 1/2 cups sharp white cheddar (or more)<br />
Salt and pepper <br />
<i>For the cabbage:</i><br />
Several tablespoons of butter <br />
1 head of cabbage sliced thinly<br />
1 onion sliced thinly<br />
1/2 cup chopped pancetta<br />
Salt and pepper<br />
<br />
Directions:<br />
First off, get some water boiling for the potatoes. Clean the potatoes and cut them in half if they are large. When the water starts boiling, place the potatoes in the pot and boil until the potatoes are tender, about 8-12 minutes.<br />
Meanwhile, combine the ingredients for the dough. Transfer to a lightly floured surface and knead until the dough is smooth and elastic--about 8 minutes.<br />
Let the dough stand while making the filling. Once the potatoes are ready, drain them and remove the skin. Mash them with a fork till there are no chunks and mix in the sour cream, cheese, salt and pepper to taste. Add as much as you want, I definitely added quite a good amount of sour cream and cheese!<br />
Roll out the dough thinly on a lightly floured surface. This will take a while.<br />
If you've got helpers with you, like I did, get them started on chopping the pancetta, onions and cabbage. Start melting the butter and browning the onions on a medium-low setting. Add the pancetta once the onions have started softening.<br />
Once the dough is rolled out, cut out circles (I used a glass cup to cut through the dough), rerolling the extra dough until it is all cut.<br />
Get some water boiling again--this time, to cook the pierogies.<br />
To construct the pierogies, dollop a bit if the filling in the center of the dough. Moisten the edge of the dough circle with a bit of water (I just kept a cup of water by my side, dipped my finger in it and used it to moisten the dough) and close the circle of dough into a half circle--making sure the dough is pinched together around the sides so the filling won't come out.<br />
To cook the pierogies, add them to the boiling water for about five minutes. Meanwhile, melt a bit of butter in a large skillet (you might need several skillets going if you want to cook them all at once). Once they are al dente, drain them and put them in the skillet to brown. Once they are browned on one side, flip them over to brown on the other side. <i>Note: This step is optional. In Europe, the pierogies I had were only boiled and never browned, but I really like them with a crunchy outer shell.</i><br />
Meanwhile, turn down the onions and pancetta to a lower heat setting and add the cabbage. Allow it to wilt down and soak up the sauces from the onion and pancetta.<br />
Once the cabbage is nicely cooked and the pierogies are nicely browned, plate and enjoy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb_vO4LgO62auZIiCczA0udNvWw_0bqbgdySfrT8TEB5yplyeOOnyPx7dXYtpIQJiwn4HkZbxV-khts21dCR6EYdbyf6nvvjELZRg780o7y1z4YwZJo13Se25rBOHPSLxbAmzOPfr8uvfM/s1600/IMG_7337.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb_vO4LgO62auZIiCczA0udNvWw_0bqbgdySfrT8TEB5yplyeOOnyPx7dXYtpIQJiwn4HkZbxV-khts21dCR6EYdbyf6nvvjELZRg780o7y1z4YwZJo13Se25rBOHPSLxbAmzOPfr8uvfM/s640/IMG_7337.JPG" width="640" /></a></div>It takes a lot of time (and I had two awesome friends helping me!) but these are really worth it once you get to sit down to enjoy them. The filling is so smooth and tasty, and I love the crunchiness of the outer shell. The cabbage is a perfect side, especially with the hearty, browned onions and salty pancetta. If it's raining where you are, like it is here, this would be the perfect meal to make and enjoy while cozying up against the rain with a few friends.Brittany Vockhttp://www.blogger.com/profile/16136063488764613829noreply@blogger.com1tag:blogger.com,1999:blog-2641851462774555376.post-56163534590007030182010-10-16T15:45:00.000-07:002010-10-16T15:47:51.787-07:00Who Needs a Real Oceanview When You've Got Potato Pancakes?My mom has raved to me about Bette's Diner for years and I've always thought she was exaggerating a bit--although the scone mix she always brought home from their shop was always delicious, even though I'm not a huge fan of scones. When I went to Berkeley with my family for the Davis v. Cal game, I finally had the chance to try this place out. I was not let down!<br />
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<a href="http://www.worldpantry.com/bettes/home.html"><b>Bette's Oceanview Diner</b></a><br />
1807 Fourth Street<br />
Berkely, CA 94710<br />
510-644-3932<br />
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Bette's Oceanview Diner (which doesn't actually have an ocean view, my brother and I were disappointed to find out) is located in a beautiful section of Berkeley CA. The air was so crisp that morning and as we waited for our turn to be seated (there is always a long dinner at Bette's), mom and I wandered around the area, looking at all the small shops. We stopped in a paper store right down the street, where I got two beautiful screen printings on mulberry paper for my new home. When it was finally our turn, we decided on the outdoor seating, right on the sidewalk, where they bring you fleece blankets to keep cozy. After joking around with the amazing host, whom my mom claims is always there, we settled in to look at the menus. There were so many choices and we definitely ended up over ordering, but it was well worth it.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwLUL94s6zxPoHebS8r7Jtx_m9OudqCdsrdwigi0lBZ39xV-JnCPqazDbFdY3LDoJTw9Fjrwn0KTmob-mlR1KqPDn7-TQaLVUfuNhm2xkwCe49DqMozWNf-tzsladHKjS8TqqPq-eiKxVC/s1600/IMG_1846.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwLUL94s6zxPoHebS8r7Jtx_m9OudqCdsrdwigi0lBZ39xV-JnCPqazDbFdY3LDoJTw9Fjrwn0KTmob-mlR1KqPDn7-TQaLVUfuNhm2xkwCe49DqMozWNf-tzsladHKjS8TqqPq-eiKxVC/s640/IMG_1846.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9HDrU5Fo74AOKGxiYu5r6kYw2nuijRYaKAKM7N8q2_bI-WXHuznhj6Ec-7VwgEnaB2ugCPmWFzKM5vope5eChNwyU4_zi15sJJVKhqFgTRBXzJNoP4PskoblZ9jYIOOv_JWtpK1HCrO6j/s1600/IMG_1854.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9HDrU5Fo74AOKGxiYu5r6kYw2nuijRYaKAKM7N8q2_bI-WXHuznhj6Ec-7VwgEnaB2ugCPmWFzKM5vope5eChNwyU4_zi15sJJVKhqFgTRBXzJNoP4PskoblZ9jYIOOv_JWtpK1HCrO6j/s640/IMG_1854.JPG" width="640" /></a></div><b>Bette's Potato Pancakes</b>-German style potato pancakes with sour cream and house-made apple sauce! I remember the first time I was urged to eat potato latkes with apple sauce and sour cream--I thought it was an absolutely insane idea but ever since, I've been addicted. These were delicious and were the perfect combo of crunchiness without becoming all dried out on the inside. The apple sauce was delicious as well and reminded me of making apple sauce with my mom every fall as a child.<br />
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<b>"California Breakfast"</b>-Poached eggs on ham and toast with a lemon-herb butter sauce, grilled tomatoes and home style potatoes (with an addition of avocado, as per the waitress' suggestion). The eggs we poached beautifully and what goes together better than ham, avocado and eggs? The sauce was to-die-for and brought together all of the flavors wonderfully. The tomatoes were wonderfully ripe and grilled to perfection and really topped off this gorgeous meal.<br />
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<b>Salmon and Potato Breakfast</b>-Potatoes and with flakes of grilled salmon, in their lemon-herb butter sauce, served with poached eggs, grilled tomatoes and toast (their special for the day). Wow, was this good. There wasn't a great amount of salmon in the potatoes, but somehow the salmon flavor shined through, brilliantly. The potatoes were cooked so well--perfectly done on the inside, yet crispy brown on the edges--a perfect style for this dish. This was such a hearty breakfast plate, and perfect for the cold morning outdoors. <br />
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I'm so happy to say that I have finally made it to Bette's Oceanview Diner. I had a wonderful breakfast with my family, amidst a charming setting and wonderful staff. Now, my stomach is telling me that I have to make my way back there soon.Brittany Vockhttp://www.blogger.com/profile/16136063488764613829noreply@blogger.com1tag:blogger.com,1999:blog-2641851462774555376.post-48254188470851233092010-10-03T22:03:00.000-07:002010-10-03T22:07:44.877-07:00Home GrownThe excitement over the last few days? Discovering a fruit tree in the backyard!<br />
The other day, I was in the kitchen and heard a knock on the window. It was Caitlin and she was holding some oblong, green, fuzzy thing. I went outside to discover that the tree outside our kitchen was producing fruit! Weird looking fruit at that.<br />
I went inside and got a knife to cut it open. The inside looked like a really gooey and less seedy fig but the outside was definitely too tough to be any sort of fig.<br />
It smelled delicious! It reminded me of the grapes that we used to grow in the backyard of my childhood home. Those grapes tasted and smelled nothing like the grapes from the store, but I would sit outside and pick them and eat them for hours; resulting in an awful stomach ache.<br />
I took a bite of the inside and was pleasantly surprised. Okay, it's definitely not the best tasting fruit I've ever had, but it was also definitely not bad! It wasn't too sweet and just a tad sour and had a delicate taste.<br />
After calling the troupes on facebook to figure out what this fruit was, and a few google searches later, I had my answer--I have a Pineapple Guava tree growing in my backyard.<br />
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On the tree. They kind of look like really big almonds to me.<br />
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If I'm good, you'll see some Pineapple Guava jam on here in the new future. If not, maybe I'll try next season.Brittany Vockhttp://www.blogger.com/profile/16136063488764613829noreply@blogger.com3tag:blogger.com,1999:blog-2641851462774555376.post-33964298523279440782010-10-02T00:39:00.000-07:002010-10-02T12:01:06.868-07:00Cheeseboard #2Back to Cheeseboard! Of course. This time, I went with my brother and my dad after the Cal v. Davis game. I needed some cheering up after the incredible loss, and Cheeseboard pizza was just what the doctor ordered.<br />
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<a href="http://cheeseboardcollective.coop/Pizza%20Collective/PizzaPage.html">The Cheese Board Pizza Collective </a><br />
1512 Shattuck Ave. Berkeley, CA<br />
510-549-3055<br />
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I sadly forgot to write down what was on the pizza and it's been a while since I ate it, so I sadly cannot remember exactly what was on it, but I do remember that there were figs, gorgonzola, mozzarella, and arugula. Mmm, delicious! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIdpCUTPXcImsEU15TY5xG-Ibd_WAFYI22UmpoKbtAO82x0x9q-yecrrjlxfDDo0SWrxan0kYk_Ef_vGAh5wGNtK3uNu-uB4QrnbU3jba8p0YrMz3Wf9SFZNP_R5FiDjinLeSp-MONnUcK/s1600/IMG_1838.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIdpCUTPXcImsEU15TY5xG-Ibd_WAFYI22UmpoKbtAO82x0x9q-yecrrjlxfDDo0SWrxan0kYk_Ef_vGAh5wGNtK3uNu-uB4QrnbU3jba8p0YrMz3Wf9SFZNP_R5FiDjinLeSp-MONnUcK/s640/IMG_1838.JPG" width="640" /></a></div><br />
We ate on the median-per custom. It was dad's first time and it was a successful one at that. It was so rich between the figs and the gorgonzola but it was just perfect for some comfort food especially with a bottle of delicious apple cider that tasted like apples right of the tree in the fall.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKEtnbVdJ9Gbvlv4CAQp-242T-enjenTDuwSQF04mKFcW-NJwzSoUoee8xHiLRnVJxuEmGPByMH9wM009o5XHswi1h8rWAX8uuEztbm31HngPXgU-6EstNb3OHB2KnGrqXbw6LP9xWpDMi/s1600/IMG_1839.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKEtnbVdJ9Gbvlv4CAQp-242T-enjenTDuwSQF04mKFcW-NJwzSoUoee8xHiLRnVJxuEmGPByMH9wM009o5XHswi1h8rWAX8uuEztbm31HngPXgU-6EstNb3OHB2KnGrqXbw6LP9xWpDMi/s640/IMG_1839.JPG" width="480" /></a></div><br />
Check out my <a href="http://hestiasdisciple.blogspot.com/2010/04/food-weekend-post-1.html">last post</a> from cheeseboard to learn more about the place! Quality ingredients, delicious food and good people.Brittany Vockhttp://www.blogger.com/profile/16136063488764613829noreply@blogger.com4tag:blogger.com,1999:blog-2641851462774555376.post-80737720276258122112010-10-01T21:04:00.000-07:002010-10-17T16:32:22.767-07:00Calming DownThe last month has been crazy busy and I've felt like I've had so much on my place and nothing to do all at once. How does that happen? I guess after traveling, many of the things I had to do just felt too trivial or boring to actually consider them to be of any importance. But no worries, I'm out of my post-traveler's-melancholy and I'm back in school (one and a half weeks in). Now that I have a normal schedule, the blogs should be coming out more regularly. The more things I have to do, the more productive I get. <br />
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I've been obsessed with zucchini and yellow summer squash lately--probably because I can't resist these beautiful vegetables whenever I go to the farmer's market or the co-op. Browning them in a skillet with a little bit of salt and pepper is definitely my new favorite thing to do. I'm putting it in every dish imaginable! I also had a short lived obsession with orange cherry tomatoes, because there was such a bountiful supply of them at the co-op. Seriously, living so close to this place is going to be the death of me. Or at least my bank account (ignore that, mom and dad)! This meal is such an easy fix on hot nights, when I wanted to be using my new kitchen, but I also feel like exercising little-to-no movement plus having a delicious meal on the table.<b> </b><br />
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<b>Summer Vegetable and Polenta Mess</b><br />
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Ingredients:<br />
A few slices of prepared polenta<br />
A handful of cherry tomatoes<br />
A few chunks of garlic<br />
1/4 a red bell pepper, sliced<br />
A big handful of sliced zucchini and yellow summer squash<br />
A big spoonful of marscarpone (cream cheese, craime fraiche or sour cream works as well)<br />
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Directions:<br />
Fry up the polenta with some oil on both sides.<br />
Meanwhile, brown the zucchini and squash. Add the garlic, pepper and finally the cherry tomatoes closer to the end. Season with salt and pepper.<br />
To construct, dollop the marscarpone on the polenta, then top with the sauteed veggies. <br />
Devour.<br />
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So simple. So beautiful. Perfect for the end of summer. I love using up all of my delicious vegetables and having it come out this good!Brittany Vockhttp://www.blogger.com/profile/16136063488764613829noreply@blogger.com3tag:blogger.com,1999:blog-2641851462774555376.post-7260797071172760562010-09-07T22:50:00.000-07:002010-09-07T22:56:38.877-07:00New SurroundingsNow that I'm back from all of my travels, I'm moved into a new place in Davis. I'm living in a house this year, which I could not be more excited about. It's a cute older home, close to campus, with hardwood floors, a fire place, yard space and of course a beautiful kitchen! I love my new kitchen. There isn't much counter space, so we're looking for a table to put in there, but I still love it. It has green/turquoise tile which just adds to the feel of the whole room and it has open shelving! I've wanted open shelving instead of closed cabinets ever since I fell in love with my childhood friend's kitchen that had all open shelves so you could see everything. Something just feels so homey about being able to see a lot of the items that are used for cooking and eating. Why hide it away when you use it so often? It's a part of kitchen and dining life and I just love being able to see everything surrounding me while I'm cooking.<br />
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<div class="separator" style="clear: both; text-align: center;"></div>I love hanging pots and pans. One of my favorite kitchens is owned by a family friend and she has an island in the center of her kitchen that her pots and pans hang over. The feeling of being in the midst of all of your cooking supplies makes me feel so cozy and in the cooking mood.<br />
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I just love the open shelving. I think it brightens up the whole room. Plus, look at the green tile! How cute is that?<br />
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More open shelving and our lovely collection of tea. Hopefully, the table will go in this corner so we're not confined to the small counter.<br />
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It's so convenient to have some produce and supplies accessible right by the stove. And again, I love how much it brightens up the room to have apples, square, oils, flour and what-not sitting close at hand.<br />
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It feels so good to have a new cooking space. My apartment's kitchen was so tiny and it was so dark too. Light floods into my new kitchen all day long and there are plenty of lights that brighten it up at night. Plus, this kitchen just has a cozier feel. There's something about the way older houses look that make me feel so relaxed and at home. I've only lived here for a week and I already feel like I belong in this new space. I am so looking forward to cranking out a lot of delicious food from this room.Brittany Vockhttp://www.blogger.com/profile/16136063488764613829noreply@blogger.com4tag:blogger.com,1999:blog-2641851462774555376.post-40099399807875943422010-09-06T16:15:00.000-07:002010-09-07T14:00:17.016-07:00Summer UpdateI'm back! Finally. It's been a long summer (and I still have a few weeks of it left!) I spent 4 weeks of the summer in Greece, 2 weeks traveling through Eastern Europe, and 1 1/2 week in IL amongst various weeks at home in Fresno. Now, I'm finally moved into my new house in Davis and I'm back to cooking my own food (but that is for another post). It was crazy not being able to cook my own food this summer but I was able to try a lot of new foods.<br />
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I went to Greece for 4 weeks for a study abroad program. I lived on the Island of Hydra with 19 other people. Hydra is a very small island--2500 people and the village we stayed in is home to about 40-60 people during the summer and only 3 in the winter! I participated in a dramatic arts program, where we learned Ancient Greek Theater, Mask Making, Greek and Egyptian Dance. We lived right on the water and spent our days in class at our house, exploring the island, siesta-ing, eating good food and swimming in the sea. It was a beautiful experience.<br />
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Every day, we ate breakfast in our little breakfast pagoda. We had a spread of Greek yogurt, honey, lemon bread, toast and apples. It got a little tiring after a while, but the Greek yogurt was the best I've ever had. Much better than what is sold here. <br />
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<b>Breakfast Pagoda at our house in Vlychos.</b><br />
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Every week day, for lunch and dinner, we ate at a taverna called Enalion (Εναλιον). We would go to the taverna at 2 for lunch and 9 for dinner and a Greek salad (or some other kind of salad) and bread was always waiting for us. We had a great variety of entrees there. The owners went back and forth from trying to cater to our "American tastes" with dishes like spagetti, to getting a little too Greek for everyone's liking like the time that we had a dish full of rice topped with all these little fish--scales and all-- in a red sauce. A few times, they served us calamari that they had just fished that morning! Some of my favorite dishes were Mousaka, Greek-spiced meat balls in red sauce, a pasta casserole dish that was similar to Mousaka but not quite the same, and rice-stuffed tomatoes. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisczidVPZAheiLPnI7J4pqvIo_Q6cMLEAYquWGcQS5af2n0KcqtAjVi_tEogpMxjDvZagKpDWOcwNXpawuen0sf3iOX4LmzjBdDfsPSfLIzlesy_z7zSrHG_n2sKAEVPnQxP3S04DOkKcP/s1600/IMG_0840.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisczidVPZAheiLPnI7J4pqvIo_Q6cMLEAYquWGcQS5af2n0KcqtAjVi_tEogpMxjDvZagKpDWOcwNXpawuen0sf3iOX4LmzjBdDfsPSfLIzlesy_z7zSrHG_n2sKAEVPnQxP3S04DOkKcP/s640/IMG_0840.JPG" width="640" /></a><b>Last lunch at Enalion-</b>This was where we sat every lunch and every dinner. It was so nice to eat together at every meal. It kept us close and felt like a family.<br />
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<b>Enalion Taverna, Vlychos</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXEjxqDTztTFmP5KzR_CJ34BGceQrq_tmn3qAqyX1qJuf2_oGSJSKWP5SOvB982dSWtmjWPM2Lzc3cGXxskQVeopTfFJmVbPh8aVgU3vYHFuUA3XWNurjYqnwumSiIRKdN6qoOTj9rk6QW/s1600/IMG_0819.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXEjxqDTztTFmP5KzR_CJ34BGceQrq_tmn3qAqyX1qJuf2_oGSJSKWP5SOvB982dSWtmjWPM2Lzc3cGXxskQVeopTfFJmVbPh8aVgU3vYHFuUA3XWNurjYqnwumSiIRKdN6qoOTj9rk6QW/s640/IMG_0819.JPG" width="640" /></a><b>Last Dinner at Enalion-</b>and the only meal I took a picture of at our Taverna<br />
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<span style="font-weight: bold;">Enalion owners and our chefs for a month!</span> <br />
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One night, our professor took the whole group out to dinner in Hydra Town (the "large" port town on the island), to a taverna where they served us traditional Greek appetizers. I apologize for the quality of the photos. It was dusk and there weren't many lights around.<br />
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<b>Zucchini Cake-</b>I really enjoyed these and even went back to get some more another day. They tasted really nutty for some reason, although I don't think there were nuts in them.<br />
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<b>Fried Feta and Greek Salad</b>-Fried feta! FRIED FETA! Oh my goodness this made me so happy. The feta was actually melted and stringy, which I didn't expect. It was salty and warm and stringy and delicious all around.<br />
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<b>Sausage in Red Sauce-</b>I really enjoyed this. A lot of dishes were cooked in a red sauce in Greece but this one was spicier to match the spice of the sausage.<br />
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<b>Stuffed Pepper-</b>Mmm the pepper had a mild flavor and was well complemented by the feta.<br />
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<b>Spiced Meatballs-</b>These meatballs almost tasted like they were spiced with mint! They were delicious with squeezed lime juice.<br />
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<b>Pork</b>-This pork was delicious and fell apart nicely.<br />
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We had some great dishes and drinks when we would go out on our own. My favorites--Slouvakis, Dolmas, Greek Salad, Cappuccino Freddos, Spanakopitas and Baklava. Here's a sampling of pictures!<br />
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<b>Chicken Slouvaki-</b>We ate Souvlakis everywhere and oh my goodness where they delicious! I never got tired of them. I actually never ate a Chicken Souvlaki because I stuck to the traditional Pork Souvlakis but I never got a picture of one of those. The pork in most Pork Souvlakis was so good! It was sliced really thinly and almost tasted like bacon. A Pork Souvlaki consisted of lettuce, tomato, tzatziki sauce which is a yogurt sauce with garlic and cucumber, pork and french fries--yes, french fries--all wrapped up in pita. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTCAnAFv0LnU_lIerkPkvgHSCyib7jSuDcAXlEw6ewKqxy-KckZ7EsD41IuwHbsiyFjcbHz9tnAmlt7EyPeFRUXVJr5eDnDJaOfIK8ot387WhPYR5aXhZn5eRN7rFpaXKSUy3cNSS_GwYo/s1600/IMG_0341.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTCAnAFv0LnU_lIerkPkvgHSCyib7jSuDcAXlEw6ewKqxy-KckZ7EsD41IuwHbsiyFjcbHz9tnAmlt7EyPeFRUXVJr5eDnDJaOfIK8ot387WhPYR5aXhZn5eRN7rFpaXKSUy3cNSS_GwYo/s640/IMG_0341.JPG" width="640" /></a></div><br />
<b>Greek Salad-</b>We ate Greek Salad all the time, but I still never got tired of it. Traditionally, it consisted of cucumber, tomato, onion, olives, olive oil, salt, pepper and oregano, topped with a huge hunk of feta. This one also had green pepper which wasn't as common. I think it was the feta combined with the crunchiness of the cucumber and the freshness of the tomato that kept me coming back.<br />
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<b>Baklava-</b>So sweet and so delicious! Phyllo die, honey and nuts...but pretty much just honey! I definitely took advantage of this being sold in every bakery.<br />
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<b>Meatballs in Red Sauce over Rice-</b>We were served this a few times at our Taverna and at other Tavernas too and I really enjoyed the dish. The meatballs were spiced differently than what I'm used to in a meatball and I really liked having them over rice instead of pasta.<br />
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<b>Pasta Casserole?-</b>This was an interesting dish but it surprisingly tasted good. All I could figure out was that it was angel hair pasta in a white sauce baked in phyllo dough. I would never imagine to bake pasta in phyllo dough but it was delicious. The white sauce was mild and creamy and I could taste a good amount of black pepper to spice it up. It went well with the crunchiness of the phyllo dough. Who would have thought? <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXkipTuoPdCn7EkmseMBSGWXZ9mLz2D8uZv0b-8GLLjXGZPb_VmsAda23IiGN73Va1l5h1QqVhIqpz8HgQ2DKJsrkbapfrLlMVjbNKBST5v9osYxj974NZJoXEJYtjVbv1_I6-Qvk7xNTg/s1600/IMG_0342.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXkipTuoPdCn7EkmseMBSGWXZ9mLz2D8uZv0b-8GLLjXGZPb_VmsAda23IiGN73Va1l5h1QqVhIqpz8HgQ2DKJsrkbapfrLlMVjbNKBST5v9osYxj974NZJoXEJYtjVbv1_I6-Qvk7xNTg/s640/IMG_0342.JPG" width="640" /></a><b>Cappuccino Freddo-</b>I was obsessed with this drink the whole time I was in Greece. After some searching, I think I understand how it was concocted. It's made with 2 shots of espresso, mixed with a little bit of sugar over ice and topped with frothed milk. I loved the bitterness of the strong espresso, contrasted with the sweetness of just a bit of sugar. The sugar didn't mask up the bitterness of the espresso, like I would expect. Instead, you could clearly taste both. The frothed milk was so much better than whipped cream! It wasn't sweetened and it wasn't too thick. I enjoyed having an Upside Down Cappuccino Freddo, where they would put the frothed milk in the glass first and then top with the iced espresso. I liked this more because it mixed up the milk and the espresso a bit even though the frothed milk would end up moving to the top anyway. I drank so many of these from my favorite cafe, Kiss Cafe.<br />
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<b>Dolmas-</b>I was dying for dolmas the whole time I was there. These were so delicious! The rice was still nice and warm and the grape leaves were well marinated and fell apart easily when bitten into. <br />
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Greece was such an amazing experience and the food was a huge part of it. Some days the food was a little extreme, but other days, it was simply incredible. After writing this, all I want is it sit down to a huge feast starting with Dolmas, and Greek Salad and Fried Feta, them moving onto a Souvlaki, Mousaka, Meatballs with Rice, and ending with Baklava then washing it down with a Cappuccino Freddo.<br />
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After Greece, I flew to Rome and had an evening taking tours by myself before I met up with my travel group to start my tour through Eastern Europe. I had a lot of great food experiences, but I don't have many pictures unfortunately.<br />
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The first night in Rome, I had dinner by myself in the Piazza Novona. It was a beautiful view. I was in awe, being in that setting. I called my mom freaking out because it all felt so surreal. It was crazy to be surrounded by so much magnificent history and to be able to just sit there and enjoy Cannelloni and a glass of wine.<br />
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<b>Dinner by the Pizza Novona </b><br />
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In Austria, I got to eat the Original Sacher Torte! This Torte was created when Prince Metternich asked his chef to create a special dessert for some important guests. When the chef got sick, sixteen year old Franz Sacher, his apprentice, was in charge. The guests and Metternich loved the dessert, but for a while, no more attention was paid to the torte. Later, Sacher's son took over his practice and perfected the Sacher Torte recipe and began selling it at both Demel and Hotel Sacher. Later on, there was a dispute over who owned the rights to the Original Sacher Torte--Demel or Hotel Sacher. Now, Hotel Sacher serves "The Original Sacher Torte", while Demel serves "Demel's Sacher Torte".<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXt3QgcavVWQSrPp5yX8Pp1tL1ro2-AtdPA1XbP5zNEClMYAbGRfdSokXwOLNjtPwr2wCUDoyAuMTUw9ikrsICl6XFjyxbLw8rwEZliPcTkYqvAkiunD_nXYahKYVRR6gkoAD57t8sLa-B/s1600/IMG_1287.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXt3QgcavVWQSrPp5yX8Pp1tL1ro2-AtdPA1XbP5zNEClMYAbGRfdSokXwOLNjtPwr2wCUDoyAuMTUw9ikrsICl6XFjyxbLw8rwEZliPcTkYqvAkiunD_nXYahKYVRR6gkoAD57t8sLa-B/s640/IMG_1287.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><b>The Original Sacher Torte-</b>The torte has two layers of dense, bitter chocolate cake with an inner layer of apricot jam and covered with dark chocolate icing with a side of whipped cream, made with no sugar.<br />
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<b>Demel-</b>Though I stopped by Demel after Hotel Sacher, I did not try their version because I'd already eaten one at Hotel Sacher so I opted for some Gelato instead. I love how you could see the Palace behind the Demel sign.<br />
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In Budapest, decided to go traditional and had a huge plate of Gulyás (goulash)! Gulyás is a thick stew, traditionally made with meat, onions, paprika, tomatoes, green pepper and wine. I had beef Gulyás, which was served with csipetke, which are "egg noodles" which seemed more like little tiny dumplings, made by pinching small bits of dough and either adding them to boiling Gulyás or boiling them and then placing them as a side to the Gulyás.<br />
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<b>Beef Gulyás-</b>The Gulyás was so good and not really what I was expecting. It had a nice warm spice to it and the beef was cooked well and was very tender. I really liked the csipetke as well. They kind of reminded me of gnocchi. The texture was nice and pillowy and it went well with the beef and the sauce.<br />
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In Krakow, Poland, I was super excited to get Pierogies! My roommate, Caitlin loves to eat Pierogies so she got me started on them. Pierogies are these little dumplings made with a delicious, light dough, stuffed with several different types of fillings and often topped with bacon or prosciutto, and green onions or parsley. <br />
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<b>Pierogies-</b>These were delicious and filled with potato, onion and cheese. The cheese was nice and strong and the texture of the potatoes was perfect--nice and hearty without being too heavy. I absolutely loved these and could have eaten five more plates of this!<br />
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<b>Pierogies #2-</b>I had some more the next day but they weren't quite as good. Here, there are a few filled with spinach, a few filled with meat and a few filled with potatoes and cheese.<br />
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This was one of my favorite food experiences of the summer: I was determined in Berlin to find some traditional food. My family is partially German and I feel more connected to that part of my heritage than any other part. Every New Year's Day, my mom makes my family eat mashed potatoes, sauerkraut and either pork or sausage. Now I hate sauerkraut--absolutely hate it. I think it's awful. But I've always been told that it tastes way better the way it's made in Germany so I was so excited to eat some once I got there. After a wild goose chase for a traditional German restaurant, we finally found a great place! A few adorable older German women were running the shop and they let us know what all of their different dishes were.<br />
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<b>Currywurst, Mustard, Sauerkraut, and Roasted Potatoes- </b>I decided on Currywurst which is very popular in Berlin. It is a pork sausage that is flavored with curry powder and was delicious with a side of mustard, roasted potatoes and sauerkraut. I was absolutely surprised by how much I enjoyed the sauerkraut. The flavor of the sauerkraut was less pungent than the kinds I've had before and it was a very good side to the potatoes and Currywurst. All together, the sides and the sausage all tasted so comforting and homey. Mmm, now I'm hungry for more! <br />
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I had another fun food experience in Holland when we stopped at a small little farm, where the farmers made clogs and cheese. Yes. CLOGS and CHEESE. The Cheese was delicious and was famer-made instead of factory-made. Gouda cheese is a Dutch cheese made from cow's milk. I bought a brick to take home to my family and I learned that this cheese can be kept unrefrigerated for months! If you leave it out for a long time, it will harden into something that resembles Parmesan, but it won't mold and it will still be good. You simply place the part where the casing had been broken down on the counter and cover it with a towel and it will keep well!<br />
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<b>Gouda Farmer's Cheese-</b>The cheese had a nice, deep, smooth flavor without being too pungent.<br />
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Finally, on the last day, we had a very long driving day from Amsterdam to Calais and then a ferry ride from Calais to Dover and then another bus drive from Dover to London so thankfully, we got a lunch break in Bruges, Belgium and I had a chance to get a Belgium waffle with bananas and homemade whipped cream! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_OUa3UtAj-lpdz8iEKMee-YjDMHKEEa6FdMJ81HlpKsGlh4D6cbVaoV_RsUrvX5Sxoc55w0ZI5CPVPpqlKkjBEPXsUufrX2pFc7RZFvKV5NzaXo53kGLzqJ2gzFY1Nwq5GILSrXJjhjXh/s1600/IMG_1799.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_OUa3UtAj-lpdz8iEKMee-YjDMHKEEa6FdMJ81HlpKsGlh4D6cbVaoV_RsUrvX5Sxoc55w0ZI5CPVPpqlKkjBEPXsUufrX2pFc7RZFvKV5NzaXo53kGLzqJ2gzFY1Nwq5GILSrXJjhjXh/s640/IMG_1799.JPG" width="640" /></a></div><b>Belgium Waffles-</b>The waffles were the best that I've ever had. They were nice and fluffy and light. I normally don't eat waffles because I don't like how heavy they are but these were nothing like what I'm used to.<br />
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This was the best summer of my life and I'm still overwhelmed trying to process all of my experiences. It's so good to finally be back in my own kitchen but I will definitely miss being able to try all of these amazing foods!Brittany Vockhttp://www.blogger.com/profile/16136063488764613829noreply@blogger.com5