tag:blogger.com,1999:blog-58314663916554899362024-03-14T06:07:32.007-05:00Ms. enPlace's How to...Michelle Bhttp://www.blogger.com/profile/18377795706095031064noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-5831466391655489936.post-71726609395709430192011-02-15T11:17:00.001-06:002011-02-15T11:20:25.145-06:00How to Make Scallion Brushes<span style="color: #660000; font-family: Verdana, sans-serif;">Usually my garnishes consist of chopped parsley and/or green onion. Maybe a sprig of some miscellaneous herb. Maybe some shaved Parm. A Parmesan crisp if you're lucky.<br />
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I don't do radish roses or lemon crowns or carrot flowers. I'm not much into fancy knife work.<br />
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In fact, as I type this, I'm nursing a throbbing nicked finger...proof that I'm a bit of a spaz.<br />
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But you knew that.<br />
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One thing I've learned how to do and enjoy doing (because I've never cut myself doing it) is make scallion brushes. I think they're fun and festive. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA_PodzeY2aCKLnLrK76_RalZYz4YUDCyDP57PcSA9oFbPUNX0XKOX4IWr_sal0QoZsbj25NW9rtaBp01L8kVL0yQh7dO-WnLY6VJHS_aqD-ac3zkGOJVshr19IfM_zOx_pErM7JmNGSy6/s1600/scallion+brush+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA_PodzeY2aCKLnLrK76_RalZYz4YUDCyDP57PcSA9oFbPUNX0XKOX4IWr_sal0QoZsbj25NW9rtaBp01L8kVL0yQh7dO-WnLY6VJHS_aqD-ac3zkGOJVshr19IfM_zOx_pErM7JmNGSy6/s400/scallion+brush+8.jpg" width="400" /></a></div><br />
<div style="text-align: center;"><span style="color: #660000; font-family: Verdana, sans-serif;">You'll need scallions, a sharp paring knife, and a bowl of ice water.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIfGYxGVM3PceMyj3qBum7ENxOfKWazgJnC8JHbdel8kTUwpQOpqxe_sH4bS6zc76r4uQdb5waSv_1X__HiCxvs-EHjWughQsUPwHwhyd-dJl-fnG32sl-Czu9Qg8oDxmg04YG_KyGHrlO/s1600/scallion+brush+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIfGYxGVM3PceMyj3qBum7ENxOfKWazgJnC8JHbdel8kTUwpQOpqxe_sH4bS6zc76r4uQdb5waSv_1X__HiCxvs-EHjWughQsUPwHwhyd-dJl-fnG32sl-Czu9Qg8oDxmg04YG_KyGHrlO/s320/scallion+brush+1.JPG" width="320" /></a></div><br />
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<div style="text-align: center;"><span style="color: #660000; font-family: Verdana, sans-serif;">Cut the scallion lengthwise starting at the white portion. Continue cutting up into the light green portion, stopping just before the leaves diverge. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQzD3yRYqkMxk_mxs7C_AYn9B9nwlDe7aiGSfyXfDWOL8M8bjztEQ4Mun8CUgFTLLbTs_l19GB5ThCAdjIa56P-tgqyD5PNdX8UMg2LmLECP4gws9S9dmr7Hx7crtGnxfGpvwxdXm25Yqy/s1600/scallion+brush.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQzD3yRYqkMxk_mxs7C_AYn9B9nwlDe7aiGSfyXfDWOL8M8bjztEQ4Mun8CUgFTLLbTs_l19GB5ThCAdjIa56P-tgqyD5PNdX8UMg2LmLECP4gws9S9dmr7Hx7crtGnxfGpvwxdXm25Yqy/s400/scallion+brush.JPG" width="400" /></a><br />
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<span style="color: #660000; font-family: Verdana, sans-serif;">Don't cut all the way through to the other side. Use the knife <strong>tip</strong> to cut almost halfway into the scallion.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijo3AipSK6FOmDXlX62mUu4Sq__QP7KUNQ-pSTTMyftwvTVwoTS_1rZxxEplpx5cHbHT4L8Wun8OYLKfpX6iKiFkty7NB812zA1rdchuGSgE9X9J2myWQAwyypt8eeBu3XE_gugseYW221/s1600/scallion+brush+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijo3AipSK6FOmDXlX62mUu4Sq__QP7KUNQ-pSTTMyftwvTVwoTS_1rZxxEplpx5cHbHT4L8Wun8OYLKfpX6iKiFkty7NB812zA1rdchuGSgE9X9J2myWQAwyypt8eeBu3XE_gugseYW221/s320/scallion+brush+2.JPG" width="320" /></a></div><br />
<span style="color: #660000; font-family: Verdana, sans-serif;">Make about 4 evenly spaced cuts.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivGdlRf2sDK_52k0asK8BYQve-yFEWpwIZaPAwCxFoHTeHp7kbu9IUpO0HygC_zhyphenhyphenG6dBoLo3kWOj-PpEdBLJdBZdCg-zLbqTTN3DW8tlXIgSriRKOL21oDHHYk3xu-USE_iP-R1BGaxOQ/s1600/scallion+brush+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivGdlRf2sDK_52k0asK8BYQve-yFEWpwIZaPAwCxFoHTeHp7kbu9IUpO0HygC_zhyphenhyphenG6dBoLo3kWOj-PpEdBLJdBZdCg-zLbqTTN3DW8tlXIgSriRKOL21oDHHYk3xu-USE_iP-R1BGaxOQ/s320/scallion+brush+4.jpg" width="212" /></a></div><span style="color: #660000; font-family: Verdana, sans-serif; font-size: x-small;">By the way, there's my cut finger. Isn't big, but it sure is deep.</span><br />
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<span style="color: #660000; font-family: Verdana, sans-serif;">Remove the top portion of the scallion at the point where your cuts end.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinRpsYy1kGpqyoCYpGXPjPGNjOI55pNNsh883gyNbivRNsY9CK1qQfWSqlQvDY9jsXSq5NIv69C3O8DmCknM-rgiZgkW9lz8F-Awqdrkzz_Lt4V83RisoXFbYkl8UPtmI5zE3FVMFcU4S_/s1600/scallion+brush+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinRpsYy1kGpqyoCYpGXPjPGNjOI55pNNsh883gyNbivRNsY9CK1qQfWSqlQvDY9jsXSq5NIv69C3O8DmCknM-rgiZgkW9lz8F-Awqdrkzz_Lt4V83RisoXFbYkl8UPtmI5zE3FVMFcU4S_/s320/scallion+brush+6.jpg" width="320" /></a></div><br />
<span style="color: #660000; font-family: Verdana, sans-serif;">Submerge in ice water, gently pushing the scallion against the bottom of the bowl to fan out the leaves. </span><br />
<span style="color: #660000; font-family: Verdana, sans-serif;">Allow to soak for 15-20 minutes for the leaves to curl.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0MQukrvZNCB2F94gO6lEbmz3WiOotE9r8OD8cBiSIgaqdOvPQpfST5s7wET3D2RNeiYNOdFHItKmzS1wCO0iLwXBzRx1Mjc6O-Nuut3A-WzaiLYkvm23O6d2Ofc3vItYTeLlBwwBgheDr/s1600/scallion+brush+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0MQukrvZNCB2F94gO6lEbmz3WiOotE9r8OD8cBiSIgaqdOvPQpfST5s7wET3D2RNeiYNOdFHItKmzS1wCO0iLwXBzRx1Mjc6O-Nuut3A-WzaiLYkvm23O6d2Ofc3vItYTeLlBwwBgheDr/s320/scallion+brush+7.jpg" width="320" /></a></div><br />
<span style="color: #660000; font-family: Verdana;">Now go find something to decorate!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1o_874YGC6XSLMrzmugMGqltzeQLMrBhud3528ArJ8lArSuyCyu6liJp6EddepQY3JXN6RlRoh0rmmAZeXzKZv4O46yIrLCtuyctm9lCfDQjpw1jfit16vib-ZeJg_e_wqRuxvu5o-tc4/s1600/crab+dip+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1o_874YGC6XSLMrzmugMGqltzeQLMrBhud3528ArJ8lArSuyCyu6liJp6EddepQY3JXN6RlRoh0rmmAZeXzKZv4O46yIrLCtuyctm9lCfDQjpw1jfit16vib-ZeJg_e_wqRuxvu5o-tc4/s320/crab+dip+4.jpg" width="320" /></a></div><span style="color: #660000; font-family: Verdana;"><a href="http://msenplace.blogspot.com/2011/02/mardi-gras-eats-2.html">Mom's Crab Dip</a></span></div>Michelle Bhttp://www.blogger.com/profile/18377795706095031064noreply@blogger.com12tag:blogger.com,1999:blog-5831466391655489936.post-8043616109938398262010-04-28T13:49:00.001-05:002010-05-05T10:32:05.868-05:00How to Make Flour Tortillas<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">Sometimes I don't have the time.</span><br />
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">Most of the time I'm too lazy.</span><br />
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">The majority of the time I don't feel like all the extra dishes.</span><br />
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">Which I guess is the same as being lazy.</span><br />
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<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">But I really should make homemade tortillas more often. They're soft and chewy and not at all like store-bought tortillas. All around heavenly.</span><br />
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<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"></span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">They aren't hard to make. And they don't take <i>that</i> much time. I use tortillas for all sorts of things around here. I like to keep them around for quick/easy lunches. You'd be surprised by how many leftovers I've wrapped up in tortillas.</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8iqbNRlXy2a-2o6RM8ffPImI_xyHhkScJXIplSqKcNHcBcNmRYETeNBvXh9qpnbDI3Pg1GELUoSTFXu9ZCRbIEb09p3WE7HF0YTgj1ztKMX50eE-o4bDoFlNXXgLILjcD_WtAJZ3Jxwop/s1600/tortillas+11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8iqbNRlXy2a-2o6RM8ffPImI_xyHhkScJXIplSqKcNHcBcNmRYETeNBvXh9qpnbDI3Pg1GELUoSTFXu9ZCRbIEb09p3WE7HF0YTgj1ztKMX50eE-o4bDoFlNXXgLILjcD_WtAJZ3Jxwop/s320/tortillas+11.jpg" tt="true" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">One of the most simple and delicious things to do with homemade tortillas is to spread them--still warm--with a little butter and eat as is. Sigh.</span><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">This recipe comes from Bren who used to belong to my <a href="http://community.babycenter.com/groups/a535/cooking_for_your_family" target="_blank">recipe swap group</a> on babycenter. She has no idea how happy she makes my family every time I make these.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">You'll need: flour, baking powder, salt, warm water, Crisco (that's it!). Wheat flour can also be subbed for up to 1/2 of the white flour. </span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht9YHDlxV9goh2rWb1I4Dw2UGmL4XnDoSf8p-pUC5K5MHV7Z5xSaNwrbD1TF75Q9LSHYmVLIMhoXYWKL8hXsaKVH1EQBA8T7WZj7kDCIZmIHojUlJoJ6-gheDNYV5cGTLtS1Xz2iOTBYXG/s1600/tortillas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht9YHDlxV9goh2rWb1I4Dw2UGmL4XnDoSf8p-pUC5K5MHV7Z5xSaNwrbD1TF75Q9LSHYmVLIMhoXYWKL8hXsaKVH1EQBA8T7WZj7kDCIZmIHojUlJoJ6-gheDNYV5cGTLtS1Xz2iOTBYXG/s320/tortillas.jpg" tt="true" width="320" /></a></div><br />
<div style="text-align: center;"><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">Mix the dry ingredients together. </span><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">Add the Crisco and work it in to the dry ingredients until the mixture is coarse and resembles little pebbles. I'm a big fan of using hands for this. </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipHIakMBZiO9idML3ZjAgmlr2DnVMn47EcZSrvofND4k71UHg8tM-vVxjKg9J4sd0PPQO6QnJafKTdipMzvSviPgjgQ2BIS9qJvFNureXaj9YmpXdKraAD-dztVOdjMMSMbi61AL574Wq_/s1600/tortillas%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="114" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipHIakMBZiO9idML3ZjAgmlr2DnVMn47EcZSrvofND4k71UHg8tM-vVxjKg9J4sd0PPQO6QnJafKTdipMzvSviPgjgQ2BIS9qJvFNureXaj9YmpXdKraAD-dztVOdjMMSMbi61AL574Wq_/s200/tortillas%202.jpg" tt="true" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ64i8xZ9FXFXF6EnIKluMq9bCWbqyI-EV_hx2QpasbPOYm7u0R6UNIzP9QfHqBG4jQqR2p84obhTukf-zgbHwYdZ6YcJm-XwdzK9u6xiwpDBfjwaWmaiuzTHf_ODPMZFDyNkR77e8Qvhl/s1600/tortillas%203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ64i8xZ9FXFXF6EnIKluMq9bCWbqyI-EV_hx2QpasbPOYm7u0R6UNIzP9QfHqBG4jQqR2p84obhTukf-zgbHwYdZ6YcJm-XwdzK9u6xiwpDBfjwaWmaiuzTHf_ODPMZFDyNkR77e8Qvhl/s200/tortillas%203.jpg" tt="true" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div></div><div style="text-align: center;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">Add in the water and mix until a dough forms. Again with the hands.</span></div></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVAV9elvDgDr-ZZx__N_f-YnAfHuUjvnLHVmM13gqWbwobb6TULzl_dmM9SFiyYiU4dNinGqdTslewccAz-GmM1_lW33Ll8xG6VoNBwjgNJvBLkDwMF3U_g6jpn3VhFXOdPZZ-_-Nv5LoY/s1600/tortillas%205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVAV9elvDgDr-ZZx__N_f-YnAfHuUjvnLHVmM13gqWbwobb6TULzl_dmM9SFiyYiU4dNinGqdTslewccAz-GmM1_lW33Ll8xG6VoNBwjgNJvBLkDwMF3U_g6jpn3VhFXOdPZZ-_-Nv5LoY/s320/tortillas%205.jpg" tt="true" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">Would ya turn on the faucet for me?</span></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div style="text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">Cover the dough and let rest for about 15 minutes. </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">Divide into 12 sections. Roll each into a ball. </span></div></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoMvxZn1FI11SP3dTteE5YmQcSWfKo_Q_sOWYR6Fn5F6ECoU4qoQfkMu-3BXvcnK0Dce5p-8Y1Eohdkgd5_EsrmCB9w8dqBpv5beJQqwHrolUibvAkw3g5IkOMbIbyqVhIvMwBCX91ETRI/s1600/tortillas+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoMvxZn1FI11SP3dTteE5YmQcSWfKo_Q_sOWYR6Fn5F6ECoU4qoQfkMu-3BXvcnK0Dce5p-8Y1Eohdkgd5_EsrmCB9w8dqBpv5beJQqwHrolUibvAkw3g5IkOMbIbyqVhIvMwBCX91ETRI/s320/tortillas+6.jpg" tt="true" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUoAWXmhc7NZ4Ujt5_mmCOREXh13POo8BbyFl0i2owZjtFwhAPA3EZHXBw3rP8d7YRtt9Gww6CyxwVZUSf7e8OtaS74jf2vEFXra6ypr93WTLHzmQi5J_Qjb0Zbh8KVlGxqvGVHQOsQsGO/s1600/tortillas+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUoAWXmhc7NZ4Ujt5_mmCOREXh13POo8BbyFl0i2owZjtFwhAPA3EZHXBw3rP8d7YRtt9Gww6CyxwVZUSf7e8OtaS74jf2vEFXra6ypr93WTLHzmQi5J_Qjb0Zbh8KVlGxqvGVHQOsQsGO/s320/tortillas+7.jpg" tt="true" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">On a floured surface, pat out with your hands. Roll out into thin circles...or almost circles.</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYGoDKSUHlFtNFSV2-14mPef1BMy6Dvw4HXFVzA_zXf78eMD_o6FLIDm8k3hu8f9jfy3oNJERGmkuZPOh50wwLOLasCJv6ub5fWG6UBIZGBd5M4CX4BaDyG88SQlcpj4RVpK98qLyAqf-J/s1600/tortillas+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYGoDKSUHlFtNFSV2-14mPef1BMy6Dvw4HXFVzA_zXf78eMD_o6FLIDm8k3hu8f9jfy3oNJERGmkuZPOh50wwLOLasCJv6ub5fWG6UBIZGBd5M4CX4BaDyG88SQlcpj4RVpK98qLyAqf-J/s320/tortillas+8.jpg" tt="true" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div style="text-align: center;"><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">Cover the tortillas so they don't dry out. </span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">Preheat a skillet. Add a tortilla and cook until the surface starts to bubble and the side facing down has browned. Flip and brown the other side.</span></div></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIPs61XdveJN7tyvflJgCmNPxpZ4B6cUF-k7MC5UmFcAI8Yz7aT7JhJ7eYoiAEq2beF9wELR_Y2KSlJ8bSG_zfUj-pqm45ZGytltTSp0dLmLhcZLT055e8hHPJyjN0VGsOPeYSEK8zKqom/s1600/tortillas+9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="131" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIPs61XdveJN7tyvflJgCmNPxpZ4B6cUF-k7MC5UmFcAI8Yz7aT7JhJ7eYoiAEq2beF9wELR_Y2KSlJ8bSG_zfUj-pqm45ZGytltTSp0dLmLhcZLT055e8hHPJyjN0VGsOPeYSEK8zKqom/s200/tortillas+9.jpg" tt="true" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyyjjxC9RBU_OdskbqSge3-94k_smvR8Pym4u0SMUVM4IS5-qKXdWjcW4F_M6TdfR7hRSV5v2qeImlzlekTcu0CL7jJbsyXhv-cUYNyUgI3AYRCrGG55DmBzVCWZpvKKdgnmM6ySRdkIqm/s1600/tortillas+10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="147" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyyjjxC9RBU_OdskbqSge3-94k_smvR8Pym4u0SMUVM4IS5-qKXdWjcW4F_M6TdfR7hRSV5v2qeImlzlekTcu0CL7jJbsyXhv-cUYNyUgI3AYRCrGG55DmBzVCWZpvKKdgnmM6ySRdkIqm/s200/tortillas+10.jpg" tt="true" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div></div><div style="text-align: center;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">Spread with butter and eat immediately. Or, keep warm and use for any number of things. Like chicken, blue cheese, and carmelized onion quesadillas.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaplzVEy0n9u3ur_xHuZJOIYJq8NkPbL1ZtiW9QfpYEs53nMX-EuuY-X0pTj9Ve2QpoEmIAWHUDO8INXbkkDJlXwiVn8q2BKMXqCxGPX2VMIGLDz-SCdEIlusSyjhRko6tq82segP0iYNy/s1600/tortillas+12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaplzVEy0n9u3ur_xHuZJOIYJq8NkPbL1ZtiW9QfpYEs53nMX-EuuY-X0pTj9Ve2QpoEmIAWHUDO8INXbkkDJlXwiVn8q2BKMXqCxGPX2VMIGLDz-SCdEIlusSyjhRko6tq82segP0iYNy/s320/tortillas+12.jpg" tt="true" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><span style="color: red; font-family: Verdana, sans-serif;"><strong><a href="http://docs.google.com/View?id=dfq26rvr_3hj24gxf6" target="_blank">Printer friendly recipe</a></strong></span></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #660000; font-family: Trebuchet MS;"><strong><span style="color: black; font-family: "Trebuchet MS", sans-serif;">Homemade Tortillas</span></strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: black; font-family: "Trebuchet MS", sans-serif;">from Bren</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: black; font-family: "Trebuchet MS", sans-serif;">Makes 12 tortillas</span></div><br />
<span style="color: black; font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="color: black; font-family: "Trebuchet MS", sans-serif;">2 cups unbleached all-purpose flour</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: black; font-family: "Trebuchet MS", sans-serif;">1 tsp. salt</span></div><span style="color: black; font-family: "Trebuchet MS", sans-serif;">3/4 tsp. baking powder</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: black; font-family: "Trebuchet MS", sans-serif;">3 Tbs. shortening (Crisco)</span></div><span style="color: black; font-family: "Trebuchet MS", sans-serif;">2/3 cup warm water</span><br />
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<span style="color: black; font-family: "Trebuchet MS", sans-serif;">In a large bowl, mix flour, salt, and baking powder. With your fingertips, rub in the shortening until crumbly. Stir in the water and knead lightly to a soft dough. Cover with clear plastic wrap and leave to rest for 15 minutes. Divide into 12 pieces and shape into balls. Roll out on a lightly floured surface in 6-7" rounds. Re-cover to keep moist as you prepare to cook them.</span><br />
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<span style="color: black; font-family: "Trebuchet MS", sans-serif;">Heat a heavy frying pan or tortilla griddle and add one tortilla. Cook for 1 1/2 to 2 minutes, turning over as soon as the surface starts to bubble. It should stay flexible. Remove from the pan and wrap in a clean dishtowel or place in a tortilla warmer to keep warm while cooking the remaining tortillas. Optional: Brush with butter just as you are about to serve.</span><br />
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<span style="color: black; font-family: "Trebuchet MS", sans-serif;">Notes: can sub some wheat flour for white.</span>Michelle Bhttp://www.blogger.com/profile/18377795706095031064noreply@blogger.com3tag:blogger.com,1999:blog-5831466391655489936.post-3558649372849646462010-01-05T20:22:00.001-06:002010-01-06T08:46:04.221-06:00How to Make Shrimp Stock<div style="text-align: left;"><span style="color: #783f04; font-family: "Trebuchet MS", sans-serif;"><strong>The dirty way.</strong></span><br />
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</div><div style="text-align: left;"><span style="color: #783f04; font-family: "Trebuchet MS", sans-serif;"><strong>First, every time you buy shell on shrimp--even if it's just tail on--save those shells in your freezer. You're buying per pound and those shells count as part of the pound. Why waste them?<br />
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Every time you peel onions, garlic, and carrots, and chop celery, save the scraps and peels (except for any with bad spots) in your freezer.<br />
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My quick and dirty way of making any stock, not just shrimp, is to never buy anything specifically for stock making. <br />
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I'm running a household here, not a restaurant. Yeah, you right, girl!<br />
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<div style="text-align: center;"><span style="color: #783f04; font-family: "Trebuchet MS", sans-serif;"><strong>Chefs usually saute the shrimp shells before adding to the stock. That is supposed to release more flavor from the shells--like roasting beef bones for beef stock. If I have time I do this. If I don't...then I don't. And I don't feel guilty about it or think that I'll go to foodie hell. Honestly, I think my shrimp stock comes out A-ok without that step.</strong></span><br />
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<span style="color: #783f04; font-family: "Trebuchet MS", sans-serif;"><strong>Add the shrimp shells and the frozen vegetable pieces parts to your pot. Add cold water--enough to double the volume of the pot. Peppercorns can be added if you have them. Don't go buy any if you don't. </strong></span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhozVrJ_RUQT6QC-I95f_gtl0NryRw6jxUbk1-Ccq-swYpRfyjrZAL005ltYQgRImL-aqjXrrDthT6wnSmj3g4SU37nfJeJM91sk8rLodMojWNzW4fWip8sr65efo4ZkySx6jZA-Qw5Z3mp/s1600-h/shrimp+stock.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #783f04; font-family: "Trebuchet MS", sans-serif;"><strong><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhozVrJ_RUQT6QC-I95f_gtl0NryRw6jxUbk1-Ccq-swYpRfyjrZAL005ltYQgRImL-aqjXrrDthT6wnSmj3g4SU37nfJeJM91sk8rLodMojWNzW4fWip8sr65efo4ZkySx6jZA-Qw5Z3mp/s320/shrimp+stock.jpg" /></strong></span></a><br />
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<div style="text-align: center;"><span style="color: #783f04; font-family: "Trebuchet MS", sans-serif;"><strong>Bring just up to a boil, but not a full boil.</strong></span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoO9fIxSQMOALYPSSGwKuDWs0a0kmqI9544krZsVZlGZeuVJTfAnLqeIc_fLg1E9jbfwHhqHCs4dDaRPm3cURTbZalUCAKgfAZVjZYOw-o9SivUbGJTkipY0J8ZlbyOOLUmNfxzmZf_5cA/s1600-h/shrimp+stock+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #783f04; font-family: "Trebuchet MS", sans-serif;"><strong><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoO9fIxSQMOALYPSSGwKuDWs0a0kmqI9544krZsVZlGZeuVJTfAnLqeIc_fLg1E9jbfwHhqHCs4dDaRPm3cURTbZalUCAKgfAZVjZYOw-o9SivUbGJTkipY0J8ZlbyOOLUmNfxzmZf_5cA/s320/shrimp+stock+2.jpg" /></strong></span></a><br />
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<strong><span style="font-family: "Trebuchet MS", sans-serif;"></span></strong></span><br />
<div style="text-align: center;"><span style="color: #783f04; font-family: "Trebuchet MS", sans-serif;"><strong>Simmer for about an hour. Shrimp stock doesn't require the all day simmering like </strong></span><a href="http://msenplacehowto.blogspot.com/2009/01/how-to-make-chicken-stock.html"><span style="color: #cc0000; font-family: "Trebuchet MS", sans-serif;"><strong>chicken stock</strong></span></a><span style="color: #783f04; font-family: "Trebuchet MS", sans-serif;"><strong> does. <br />
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Some people don't make shrimp stock because they worry about shrimpy odors. I don't find that shrimp stock makes the house smell like the dumpster behind the seafood market. I think it smells like a yummy shrimp soup and it makes me hungry while it cooks.<br />
</strong></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX-lb_ml48z-E_SWvuWjyuFfC6Wh8e6NXCzEKGTDT_jxuqXGXL-mhyuJQpItjH46OpqQJcsT5GYCihxG68BWKr3VeDxzF0G1WmITym799aL2iowuhcHh8RZg_L7wW2CJNHJ6_Rw_mD05Ph/s1600-h/shrimp+stock+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #783f04; font-family: "Trebuchet MS", sans-serif;"><strong><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX-lb_ml48z-E_SWvuWjyuFfC6Wh8e6NXCzEKGTDT_jxuqXGXL-mhyuJQpItjH46OpqQJcsT5GYCihxG68BWKr3VeDxzF0G1WmITym799aL2iowuhcHh8RZg_L7wW2CJNHJ6_Rw_mD05Ph/s320/shrimp+stock+3.jpg" /></strong></span></a><br />
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<div style="text-align: center;"><span style="color: #783f04; font-family: "Trebuchet MS", sans-serif;"><strong>Strain the stock, pushing on the shells and vegetables to make sure you get every drop out of them.</strong></span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVxQWmLqkwmMjZ30IxufVp6XPv6HCfAMmcAz831jQW3maMOPNYlyKfdBXMVVV-WYUG_J8KI_3hX2GidH77qV1DzXcrZtluIAE-NkqeGZ66kjHANL1-dnkkNlEb14BOaU5zzJEMysKaRZ0S/s1600-h/shrimp+stock+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #783f04; font-family: "Trebuchet MS", sans-serif;"><strong><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVxQWmLqkwmMjZ30IxufVp6XPv6HCfAMmcAz831jQW3maMOPNYlyKfdBXMVVV-WYUG_J8KI_3hX2GidH77qV1DzXcrZtluIAE-NkqeGZ66kjHANL1-dnkkNlEb14BOaU5zzJEMysKaRZ0S/s320/shrimp+stock+4.jpg" /></strong></span></a><br />
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<strong><span style="font-family: "Trebuchet MS", sans-serif;"></span></strong></span><br />
</div><div style="text-align: center;"><span style="color: #783f04; font-family: "Trebuchet MS", sans-serif;"><strong>Let the stock cool. You shouldn't need to remove any fat. Shouldn't be enough to worry about.</strong></span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgym7d1GAITBHlLdWUuZQF2p55xsIZX3YYh3Hs9RNe4ZRXNlgH9OejR7xTb373TtXEV5Z4cmvUbcVg7mQuIseORRmEdh12MLezxawsjdE3sE99ul6qK7bU98ac5LfyHSp0kF2oKDBTG1GEM/s1600-h/shrimp+stock+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #783f04; font-family: "Trebuchet MS", sans-serif;"><strong><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgym7d1GAITBHlLdWUuZQF2p55xsIZX3YYh3Hs9RNe4ZRXNlgH9OejR7xTb373TtXEV5Z4cmvUbcVg7mQuIseORRmEdh12MLezxawsjdE3sE99ul6qK7bU98ac5LfyHSp0kF2oKDBTG1GEM/s320/shrimp+stock+6.jpg" /></strong></span></a><br />
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<div style="text-align: center;"><span style="color: #783f04; font-family: "Trebuchet MS", sans-serif;"><strong>Divide, label, and freeze.<br />
<br />
Use in <span style="color: #cc0000;"><a href="http://msenplace.blogspot.com/2010/01/trashy-shrimp.html" target="_blank">Shrimp Creole</a></span>, seafood gumbo, seafood jambalaya, bisque, and so on. Much tastier than using water.</strong></span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg69EHFu2HoWqU80JpXThzZJEo54lpYBOSJUiwo1gmsy_dTtP36kWzBrT9v9b2uHpoemF8bK4rcFCvsgGCUuh13onpLaLM9nEeVabC7BSnUmREIxTyzSF7wz4-GE3fDeAH4XrUmoA36ZyTj/s1600-h/shrimp+stock+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #783f04; font-family: "Trebuchet MS", sans-serif;"><strong><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg69EHFu2HoWqU80JpXThzZJEo54lpYBOSJUiwo1gmsy_dTtP36kWzBrT9v9b2uHpoemF8bK4rcFCvsgGCUuh13onpLaLM9nEeVabC7BSnUmREIxTyzSF7wz4-GE3fDeAH4XrUmoA36ZyTj/s320/shrimp+stock+7.jpg" /></strong></span></a><br />
</div></div>Michelle Bhttp://www.blogger.com/profile/18377795706095031064noreply@blogger.com0tag:blogger.com,1999:blog-5831466391655489936.post-58279296700254130622009-12-08T23:29:00.001-06:002010-04-20T22:15:27.033-05:00How to Make a Basic White Sauce (Béchamel)<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #783f04; font-family: "Trebuchet MS", sans-serif;"><strong>Béchamel, or white sauce, is one of the "Mother Sauces" in French cooking. It's a handy thing to know how to make since it's a building block for other sauces.</strong></span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
<strong><span style="color: #783f04;"></span></strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #783f04; font-family: "Trebuchet MS", sans-serif;"><strong>And ya know I like to make it because it involves making roux.</strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;"><br />
<strong><span style="color: #783f04;"></span></strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><span style="color: #783f04; font-family: "Trebuchet MS", sans-serif;"><strong>The basic ingredients are in the foreground: flour, butter, milk, salt. Do you even need to run to the store for this?<br />
<br />
Béchamel can be used in manicotti, lasagna, and other baked pastas, or to top croque monsieur. Add some garlic and Parmesan and you have yourself a nice sauce for a white pizza. Add some cheddar and dry mustard and you have a cheese sauce that can be used on vegetables or as a dip. Flavor as you'd like and use in place of cream of xyz soups. Change the milk to cream and you have a nice cream sauce. <br />
You get the idea. </strong></span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhujKDgXHyCbq121zFdVOCHiD2dLcKyVOmvxFMlwsQEWHJMoZx5VGUZOv4oYwa03Cv53Y_CRQG1RvK9c9AXkBh4FjHyQHgzCm6JFS9e1-S5hdaq5hvhiNKAzTv6MiXoWNstpnf2FLVoai52/s1600-h/bechmel.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5413092497632080130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhujKDgXHyCbq121zFdVOCHiD2dLcKyVOmvxFMlwsQEWHJMoZx5VGUZOv4oYwa03Cv53Y_CRQG1RvK9c9AXkBh4FjHyQHgzCm6JFS9e1-S5hdaq5hvhiNKAzTv6MiXoWNstpnf2FLVoai52/s320/bechmel.jpg" style="display: block; height: 289px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a></div><br />
<div style="text-align: center;"><span style="color: #783f04; font-family: "Trebuchet MS", sans-serif;"><strong>Equal parts of flour and butter are used. The amount of butter and flour you use compared to the amount of milk determines how thick your sauce will be. I shoot for a medium thickness most of the time. That works for me in most dishes.<br />
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Start by making a roux. Melt the butter on low heat. </strong></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqNxXP667eOCG5LfHMkijCCI148SPoWTfOF_RT4ikcSW-1g8aL8cXOSIBPpy8k7Bh4171FIaGlWZqYD2Xx0xfuJd3hEbyrKlSkhBiChrHa4Q3mnjYUSM68dxpnJue9zrG20C3Fz2g91q_T/s1600-h/bechmel+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqNxXP667eOCG5LfHMkijCCI148SPoWTfOF_RT4ikcSW-1g8aL8cXOSIBPpy8k7Bh4171FIaGlWZqYD2Xx0xfuJd3hEbyrKlSkhBiChrHa4Q3mnjYUSM68dxpnJue9zrG20C3Fz2g91q_T/s320/bechmel+2.jpg" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><strong><span style="color: #783f04; font-family: Trebuchet MS;">When the butter gets nice and foamy, add the flour, stirring to avoid lumps. </span></strong></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7XKxsWBxgtXw05aksoKBXsE1vl94HVv-AT-YGeOe1qd305ZDx5Qa4tV9SRhBOMnURGUKkw7oQ3C9VQIZh8AFzbR1cxT_EhokAT1F_7qOc_Rju5ZDWWnc8LfbjlcE5xsdR1xOul8oRUCjg/s1600-h/bechmel+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7XKxsWBxgtXw05aksoKBXsE1vl94HVv-AT-YGeOe1qd305ZDx5Qa4tV9SRhBOMnURGUKkw7oQ3C9VQIZh8AFzbR1cxT_EhokAT1F_7qOc_Rju5ZDWWnc8LfbjlcE5xsdR1xOul8oRUCjg/s320/bechmel+3.jpg" /></a></div><div style="text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><strong><span style="color: #783f04; font-family: Trebuchet MS;">Cook the roux on low heat, stirring constantly. Bechamel requires a French roux not a <span style="color: red; font-size: large;"><a href="http://msenplacehowto.blogspot.com/2008/11/how-to-make-roux.html" target="_blank">Cajun roux</a></span>...which means a white or blonde roux rather than a dark one. When the roux bubbles, it's time to move on.</span></strong></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDLZpVIAI3yZBUJYj96ClDnE_aaTOOF1y4AiSHY-5AgBPk54L2rtwxiDDrH0z25ivDwtARhTaHgdcIkC8ly8YkALIKd_HhY-q4ahTUchAdPE4hym_mbfmyc7jq6VhDjtF1Nr7ntm47evVN/s1600-h/bechmel+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDLZpVIAI3yZBUJYj96ClDnE_aaTOOF1y4AiSHY-5AgBPk54L2rtwxiDDrH0z25ivDwtARhTaHgdcIkC8ly8YkALIKd_HhY-q4ahTUchAdPE4hym_mbfmyc7jq6VhDjtF1Nr7ntm47evVN/s320/bechmel+4.jpg" style="cursor: move;" unselectable="on" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><strong><span style="color: #783f04; font-family: Trebuchet MS;">Add milk that has been heated. Don't use cold from the fridge milk or your sauce may separate. Slowly stir in the milk to prevent lumps. I need more hands. Season with salt. Pepper and nutmeg are also common additions.</span></strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgerwsxltAw6UWoRkDuW9UmTR3RmsFSIZoGPrkbkLk8u8WPOJyC00ZPEPgG1qkXKart10PKBhRZ9Ge_gIaNBORF_Qt4KRY3DIDd8iizlzYP01VePCpxfeXhYcHXrlyURYfng0WpyrJSBL2M/s1600-h/bechmel+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgerwsxltAw6UWoRkDuW9UmTR3RmsFSIZoGPrkbkLk8u8WPOJyC00ZPEPgG1qkXKart10PKBhRZ9Ge_gIaNBORF_Qt4KRY3DIDd8iizlzYP01VePCpxfeXhYcHXrlyURYfng0WpyrJSBL2M/s320/bechmel+5.jpg" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><strong><span style="color: #783f04; font-family: Trebuchet MS;">Cook, stirring, until the sauce thickens enough to coat the back of a spoon...or spatula in this case. Why dirty something else?</span></strong></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1wMrY20nY67zQo_2sbRdEFZSB-6bt758O20CCQikgkIqzryHbxkrYd__FTyvh5pPRGlADaBGA4PpEwEYEI6UXaGjVetfDkB2zkUj09Fqag9fYvM7hLAf5hHdhlCNTmugnTJkdIEAuusPF/s1600-h/bechmel+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1wMrY20nY67zQo_2sbRdEFZSB-6bt758O20CCQikgkIqzryHbxkrYd__FTyvh5pPRGlADaBGA4PpEwEYEI6UXaGjVetfDkB2zkUj09Fqag9fYvM7hLAf5hHdhlCNTmugnTJkdIEAuusPF/s320/bechmel+6.jpg" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><strong><span style="color: #783f04; font-family: Trebuchet MS;"><br />
Now the fun really begins. Create your own sauce from the béchamel by adding other things. I'm making a dipping sauce for <a href="http://msenplace.blogspot.com/2009/12/freezing-over.html" target="_blank">soft pretzels</a>. I've added about 3/4 c grated cheddar and about 1 Tbsp of pickled jalapenos.</span></strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMRJcH_9hjLgqIpT009uyM-QcQ6ZhZisLhjS62m8yzbQ-zhBkUkB1IUUfgivzV3-L9sKHVCFEnogjVCGx4ekmDNa86N5p7Y0tUKloFyTqCcNtFavnhyDOYxPi6nht2BVjtH8ED51W7Pm_f/s1600-h/bechmel+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMRJcH_9hjLgqIpT009uyM-QcQ6ZhZisLhjS62m8yzbQ-zhBkUkB1IUUfgivzV3-L9sKHVCFEnogjVCGx4ekmDNa86N5p7Y0tUKloFyTqCcNtFavnhyDOYxPi6nht2BVjtH8ED51W7Pm_f/s320/bechmel+7.jpg" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkBAjO-BYMp_xo9_tJ1nCwIGV-jdymLdOa322rHSrGG01ElWp2Mno2ZnlAVQNt43x8pjgp-IZ_QumsGyhN_DbhtFI9NPOR-L4CNoKWkcsPzBiX6ElE6mcCXJQTZRd2aadSOPj0FW8iA8-y/s1600-h/pretzel+17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkBAjO-BYMp_xo9_tJ1nCwIGV-jdymLdOa322rHSrGG01ElWp2Mno2ZnlAVQNt43x8pjgp-IZ_QumsGyhN_DbhtFI9NPOR-L4CNoKWkcsPzBiX6ElE6mcCXJQTZRd2aadSOPj0FW8iA8-y/s320/pretzel+17.jpg" /></a></div><br />
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</div><div style="text-align: left;"><span style="color: #783f04; font-family: Trebuchet MS;"><strong>Basic White Sauce (Béchamel)</strong><em>from Ms. enPlace</em><br />
* this makes 1 cup of sauce and can be doubled, tripled, halved, etc.<br />
* these proportions are for a medium thickness<br />
* for a thinner sauce, use half as much butter and flour<br />
* for a thicker sauce, use double butter and flour<br />
<br />
2 Tbsp unsalted butter<br />
2 Tbsp all purpose flour<br />
1 c hot milk<br />
1/4-1/2 tsp salt<br />
<br />
Melt butter over low heat until foamy. Sprinkle in the flour and make a blonde roux by cooking and stirring. When the roux bubbles, slowly pour in the hot milk while stirring. Season with salt. Cook until sauce has thickened.<br />
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This is an all-purpose sauce. A variety of other ingredients can be added, such as garlic, Parmesan cheese, cheddar cheese, dry mustard.</span></div>Michelle Bhttp://www.blogger.com/profile/18377795706095031064noreply@blogger.com0tag:blogger.com,1999:blog-5831466391655489936.post-46804083736710177462009-11-28T19:56:00.000-06:002009-11-28T20:03:55.508-06:00How to Make Homemade Tartar Sauce<div style="text-align: center;"><span style="color: #660000; font-family: "Trebuchet MS", sans-serif; font-size: large;">Once you make this, you'll never, ever buy premade in jars or bottles again.<br />
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Bonus: the ingredients are common ones. No weirdness here.<br />
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Here's what you'll need: good mayo, pimentos, parsley, onion, pickles and a little pickle juice. If you're feeling lively, add a sprinkle or two of Creole Seasoning.</span><br />
</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbZ0CGkX8SRMEP1Ash-gw2__mL4uNNe8lvhXZi3I4iyQGHv1wtin6mNC2Ye3TsLd_0Uzi6n8ASKrdKN82QEg3sMYCznU2-f1gaTxrUk3ZMLV4fvNjZc93FiNSSRuEwWtsgt1rZWvJ1uTYi/s1600/tartar+sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbZ0CGkX8SRMEP1Ash-gw2__mL4uNNe8lvhXZi3I4iyQGHv1wtin6mNC2Ye3TsLd_0Uzi6n8ASKrdKN82QEg3sMYCznU2-f1gaTxrUk3ZMLV4fvNjZc93FiNSSRuEwWtsgt1rZWvJ1uTYi/s320/tartar+sauce.jpg" yr="true" /></a><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #660000; font-family: Trebuchet MS; font-size: large;"><br />
I don't like tartar sauce to be chunky, chunky--so I grate the onion (actually I use a microplane) and I finely chop the pickles and parsley. I buy the pimentos already diced. It's hard to screw this up and easy to adjust to what you like.<br />
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<span style="font-size: small;">If you're thinking about skipping the pimentos because you'll have extra and won't know what to do with it, don't. In addition to adding flavor, they also add nice color. Buy a small jar and use what's left to purty up green beans or corn.<br />
</span><br />
Add all of the above to the mayo. Add 1-2 tablespoons of pickle juice. Season with Creole seasoning if you feel like it. Mix it all up.</span><br />
</div></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuVezVX5o67dnyuhtnKbG_yD1vuVFH-8yI_965x7Z9EwH5zTiRLaSny1IOc9UG9dTJepDe-tBiimUwRiJcbNPJPSKp-l6xc7vlO8OnnuDvbSu4YgAs7wQyvUVq-QtpORcyxzrC1IeVw4g9/s1600/tartar+sauce+2.jpg" imageanchor="1" style="cssfloat: right; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuVezVX5o67dnyuhtnKbG_yD1vuVFH-8yI_965x7Z9EwH5zTiRLaSny1IOc9UG9dTJepDe-tBiimUwRiJcbNPJPSKp-l6xc7vlO8OnnuDvbSu4YgAs7wQyvUVq-QtpORcyxzrC1IeVw4g9/s320/tartar+sauce+2.jpg" yr="true" /></a><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span style="color: #660000; font-family: "Trebuchet MS", sans-serif; font-size: large;">Make this well before you need it...the day before if you can. The flavors really come together over night in the fridge. Use to dress <a href="http://msenplace.blogspot.com/2009/11/fish-po-boys-from-down-at-da-camp.html" target="_blank">Fish Po'Boys</a> or as a condiment for fried seafood.<br />
</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS_YWYIgD7adIIMngJwf3CcNFFmkHXw_ybmAOtO_4jb49cO_GvGdTUDSI3aPnxH-Dtjf8Z3XJwR-DbihFkBdCaMFaZ-6Uz-rOgfjn9kEtTqs9Fi6JndW5xGQpmkS7QHP6hkkngWJZ01CU5/s1600/tartar+sauce+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS_YWYIgD7adIIMngJwf3CcNFFmkHXw_ybmAOtO_4jb49cO_GvGdTUDSI3aPnxH-Dtjf8Z3XJwR-DbihFkBdCaMFaZ-6Uz-rOgfjn9kEtTqs9Fi6JndW5xGQpmkS7QHP6hkkngWJZ01CU5/s320/tartar+sauce+3.jpg" yr="true" /></a><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><em><strong>As Mr. Burns would say..."Let the fools have their tar-tar sauce." Bottled that is.</strong></em><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="color: #274e13; font-family: "Trebuchet MS", sans-serif;">On to the recipe...<br />
* This makes about 1 cup of tartar sauce.<br />
* Ingredient amounts can easily be adjusted to personal tastes (for example, I usually add 3 Tbsp of chopped pickles)<br />
</span><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="color: #274e13; font-family: "Trebuchet MS", sans-serif;"><span style="color: #274e13; font-family: "Trebuchet MS", sans-serif;"><strong>Homemade Tartar Sauce<br />
</strong><em>from Ms. enPlace</em><br />
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1 cup (good quality) mayonnaise (NOT Miracle Whip)</span></span><br />
</div><span style="color: #274e13; font-family: "Trebuchet MS", sans-serif;">2-3 Tbsp finely chopped dill pickles<br />
1 Tbsp chopped fresh parsley<br />
2 tsp diced pimento<br />
1-2 tsp grated onion (or finely chopped)<br />
1-2 Tbsp pickle juice<br />
<br />
(Chopped green onion can be used instead of yellow onion. Creole seasoning can be added to taste for kicks.)<br />
</span><br />
<span style="color: #274e13; font-family: "Trebuchet MS", sans-serif;">Combine all ingredients and refrigerate for at least 1/2 hour before using. Overnight is best.</span>Michelle Bhttp://www.blogger.com/profile/18377795706095031064noreply@blogger.com1tag:blogger.com,1999:blog-5831466391655489936.post-79072536531818061752009-07-07T09:00:00.000-05:002009-10-02T14:08:29.484-05:00How to Roast Garlic<div align="left"><span style="font-family:trebuchet ms;color:#336666;">Roasting garlic at home: It's not hard, adds great flavor to many things, and makes your kitchen smell all garlicky and wonderful. If you like garlic.</span></div><br />
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<div align="center"><span style="font-family:Trebuchet MS;color:#cc6600;">You'll need garlic (just seeing if you're paying attention) and olive oil. I'm splitting this into two different methods. The first doesn't require anything special. Just foil. Heavy duty if you have it. The second method uses a garlic roaster. More on that later.</span></div><br />
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<span style="color:#cc6600;"><img id="BLOGGER_PHOTO_ID_5355718734393118978" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 229px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIGlfsg03IeDD_EVzfRfMrWuQHlVIjxs8UxByvXoqsu4R9XJJtXqZt_a8_F0VBavYh9QfMdcB0xyKcYwHWWfJpNKajYyX1LZ8pIZwlHLzGqFE5tGHvfLzvJ-GGS85tVw7ISkJfTRXBSSfX/s320/garlic+dressing2.jpg" border="0" /><br />
<span style="font-family:trebuchet ms;">First, slice the top off the garlic and remove some of the excess outer paper.</span><br />
</span><br />
<div align="center"><span style="font-family:trebuchet ms;color:#cc6600;"><img id="BLOGGER_PHOTO_ID_5355718738350395490" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 318px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-OPq7Kw-YUDAzt5Ofp_oCngzw8wfjWJ6xkx18AS1lrBM6Ab6BM8dfQZ2NvQf6WwZIDbnnwAdX9_-Tyi2V1GGYXhonfBFgMHxscCld2I3rIu82MSjd46R_dXxHtWLeGSRDfESQ3SUbMt9G/s320/garlic+dressing1.jpg" border="0" /><strong><br />
<br />
Method #1</strong><br />
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Place the garlic on a piece of foil and drizzle with olive oil.</span></div><span style="color:#cc6600;"><img id="BLOGGER_PHOTO_ID_5355718742460730626" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 243px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9srdxvQZ6ebWBN4MMAZR-z325ReQ7NEKjVA9qlqYJac0icUQSzBvNGYGdxGjSuD9uXi8G-Cd0natCv4I_6qYW5MSeaq89p4cLntSi6OFPbYZ8HuxHgxRQVE9rstx9yH4EOi6ogVaiXlXH/s320/garlic+dressing3.jpg" border="0" /><br />
</span><br />
<div align="center"><span style="font-family:trebuchet ms;color:#cc6600;">Wrap the garlic up in the foil. I place this in an oven safe dish or on a sheet pan...just in case. I like the smell of roasting garlic, but not burning oil. Just my preference.</span></div><span style="color:#cc6600;"><img id="BLOGGER_PHOTO_ID_5355718747664634210" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 295px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJJJz-HJaN78cgftv6jOt9bMS3ebp2wD73ggaL2j6ACXLoByorqx2hOktFxsY9QIIb3pvSG0Ltr4PydQCKlUsSQ8ZIRVVNgaAsYz80UqlsguMcdudhqt5R8-HHiSI0WNBmWVcK-WxX8Q98/s320/garlic+dressing4.jpg" border="0" /><br />
</span><br />
<div align="center"><span style="font-family:trebuchet ms;color:#cc6600;">Roast at 350-400 for about 50 minutes. The garlic should be squishy and squeeze right out of the papers. Oh, and hey...the leftover oil is good too. Don't toss it.</span></div><span style="color:#cc6600;"><img id="BLOGGER_PHOTO_ID_5355718752211742562" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 316px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbBhDtZjM8WILSu_JMAXCOn80vSK_GSQwfYLWGmFSiwmsN6EYox67Z3PWQfN8TWYo1V2DtGvVOGG9dK2U8V8jA6-lqpOgAjiDeU-au4tz7p2Q2hQ7ZVv2xnFUHBOswPAb-Kn-g8R8HKCgv/s320/garlic+dressing8.jpg" border="0" /><br />
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<span style="font-family:trebuchet ms;"><strong>Method #2<br />
</strong></span></span><br />
<div align="center"><span style="font-family:trebuchet ms;color:#cc6600;"><br />
Normally I don't clutter my kitchen with single-purpose gadgets. I like practical. I like versatility. I like things to be adaptable. But my mother in law thought I needed this thing. I have to admit that it works well. And I like that it is reusable. And it isn't quite as one-dimensional as I thought. Onions can be roasted in it too.<br />
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The directions recommend soaking the cover in cold water for 15 minutes before using. Place the garlic on the saucer and drizzle with olive oil.</span><span style="font-family:Trebuchet MS;color:#cc6600;"><img id="BLOGGER_PHOTO_ID_5355718964495667714" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzU26QCEMSFce9JMKeYgcpjfG7fa0vKfZoloZ3n4FjAdDDvleSi1V5aGScm9j8FbBpYzKZe-iuHoZVDCMZ-ka_EfG5uzZXYic2Cdqc_8gesl5wmD4jX2FjBctEUjY5YWhm6hKqhNi26U8x/s320/garlic+dressing5.jpg" border="0" /><br />
Place cover on saucer and roast at 350 for about 50 minutes--check manufacturer's instructions. Also check instructions for care. Unglazed surfaces should not be washed with soap.</span><span style="font-family:Trebuchet MS;color:#cc6600;"><img id="BLOGGER_PHOTO_ID_5355718965795208882" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 302px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX804vfWB83mpY7BKDFgELM0OSBRn7Dh-kXGDUqcy704nCKEuBt06SQ-39gkA4id6cGiI43mPKqn5WBikWVzxOGzkAfBJOwaz0wv34Xhrdu-Gc9U-Ei5G6S41uql9ZSv02CpJ9tE_nY8Y-/s320/garlic+dressing6.jpg" border="0" /><br />
Oh, yeah!</span><span style="font-family:Trebuchet MS;color:#cc6600;"><img id="BLOGGER_PHOTO_ID_5355718974051173298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 238px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijLixP-XAVII6dsCGGFVZRP2HlNw6lfIP2S2JiA5GmfVr4-7Rz-nvToP3uec_tM_FcWk__jjo6kHm_NVNeUwDWTjTePwPd-GheOOTHA-Q1R4c52Maowt8YO9-YJUnCbieDUMSNk_6w2QiD/s320/garlic+dressing7.jpg" border="0" /><br />
For either method, you'll know the garlic is done when it gets all squishy and can be squeezed from the paper. Add to salad dressings, vegetables, sauces, pasta, sandwiches, spread on bread like butter.</span><span style="font-family:Trebuchet MS;color:#cc6600;"><img id="BLOGGER_PHOTO_ID_5355721176203026194" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 318px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8YTJQKRRea6soMd-cNMcn4MAS0uwBqRqVf8qtKf9WVmUW7A2hqKM2wYiTylXo22Ozj3-xRf5c9U20x_1cI7IJdtg_UHN-1Nk9A-XJKtpBxaR-F2knGefbjn6NR4f0ZzzM44memMDBo08V/s320/garlic+dressing9.jpg" border="0" /></span></div>Michelle Bhttp://www.blogger.com/profile/18377795706095031064noreply@blogger.com0tag:blogger.com,1999:blog-5831466391655489936.post-68646846458882187092009-06-23T19:01:00.000-05:002009-10-02T14:08:17.033-05:00How to Peel a Tomato<span style="font-family:trebuchet ms;color:#cc6600;">I'm just going to say it even though I know people will give me good reasons. I don't know why one would spend one's time peeling tomatoes. I mean, what's a little tomato skin anyway?<br />
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Even more puzzling to me is seeding a tomato! That gets rid of the best part as far as I'm concerned. I can see the need for removing the juices in <em>some</em> recipes, such as tomato pie, but not for very many that's for sure.</span><br />
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<span style="font-family:trebuchet ms;color:#cc6600;">But back to peeling. Have you ever tried to pick up a tomato and start peeling away? Not as easy as it sounds. While the method below creates more dirty dishes than I'd like, it really does make peeling tomatoes simple. Not that tomatoes are peeled in my kitchen.</span><br />
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<span style="font-family:Trebuchet MS;color:#cc6600;">My friend and former co-worker Chef Max liked tomatoes to be peeled and seeded. Even though I had internal struggles with this, I dutifully peeled the tomatoes as instructed...</span><br />
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<div align="center"><span style="font-family:Trebuchet MS;color:#993300;">Start by bringing water to a boil. Fill a bowl with water and ice cubes and have it waiting.</span></div><div align="center"><span style="font-family:Trebuchet MS;color:#993300;"><br />
Cut an "X" across the bottom of the tomato.<br />
<img id="BLOGGER_PHOTO_ID_5350680795529711506" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 249px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqpfi4YxMnGyHBC-dl7-pLz4JsiDxxHyZrzDphvNAb7gasoHzG3UpJDxtu36Saun4BWUiWAhUV7iY6cZy_Rxxa0H9R7IAYy4itoWN7ZR2Fj246UndU1JmdwuxCK4Aa2pBbapt-4rH0jrsJ/s320/peeled+tomato.jpg" border="0" /><br />
Carefully place the tomato in boiling water for a few seconds.<br />
<img id="BLOGGER_PHOTO_ID_5350680800463058386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 249px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-mScYoLEkM0zyHVyDX_Sq6qGydAq4L0JwdG1MA8d5W9ce0scIxzqlP63FkNlNG-IJGYgQxBlInGljY9v6q9p04fooCjCvscqQSN6KlpooP7vUUwh_EUKlkxLFW44nO3kPgGU2V9v3_kNX/s320/peeled+tomato2.jpg" border="0" /><br />
The skin will start to peel away where you made your X.<br />
<img id="BLOGGER_PHOTO_ID_5350680801425561586" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 254px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAwZ19NgQoN53dc-G2mnyoTNjuoPW0Ry-OMOV-f5O2JRzt39zW0P_d4AEv_LZXIQMSKYtkgBtalzyj_M9FmMEfxBb9lRAmuaoFpgowRF3sqgrmq7B3-boqlr9K78hw9iUO_KNjZmW-BkzQ/s320/peeled+tomato3.jpg" border="0" /><br />
Remove from boiling water and dunk in the ice water to quickly cool it down.<br />
<img id="BLOGGER_PHOTO_ID_5350680801661806962" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 279px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8sXQDCsYIXTuozBl2Q5nkjiC75Vm94q4LvilnevnCluA2BbwhkJTgexjIdZSl37KWut3VzsHe92ivvmFaISqIaAyAIni4u_2Evs-rBzpSUcPTpCorJo1lJptA2fsWyeI4JQRrAoPLGjwr/s320/peeled+tomato4.jpg" border="0" /><br />
The skin will easily slip off.<img id="BLOGGER_PHOTO_ID_5350680806563206674" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 276px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHZgpBs3whCYTPiyec7vSo4mR5ndvG3HMeb6qyT3siD2keKQV96OgDFPEC-vLJXAnEm7pv9DEEGi3q8SbYSutt_-mkqJ6vK7n26-OBy20jCigj33ikr11IEv9HomEMyuKGbr6uNwE5-iLy/s320/peeled+tomato5.jpg" border="0" /></span></div>Michelle Bhttp://www.blogger.com/profile/18377795706095031064noreply@blogger.com0tag:blogger.com,1999:blog-5831466391655489936.post-29435865760469988902009-05-11T09:40:00.000-05:002009-10-02T14:08:05.982-05:00How To Segment an Orange<div align="left"><span style="font-family:trebuchet ms;color:#ff9900;"><strong>Perfect citrus segments for garnishes, salads, slaws, or just for easy eating without the annoying stringy stuff.</strong></span></div><span style="font-family:Trebuchet MS;color:#ff9900;"></span><br />
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<div align="center"><span style="font-family:Trebuchet MS;color:#ff9900;">Start by slicing off both ends of the orange. This will give you a solid, sturdy base to work with, plus you'll need to peel it anyway.</span></div><br />
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<span style="font-family:Trebuchet MS;color:#ff9900;"><img id="BLOGGER_PHOTO_ID_5334578055719104466" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 285px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu8hR3FGFtEKgHxmerrdO7iMCU89Ah90OR_22Iy0QmiifWV19_KXzbkwcdtNoA1YYCoq9uz3X_iX4gaspNyw1cZGSDgh6DHTDBy37plxtzj3xt69DVJ_P3Mu5pYgn1AP3Q45LTfUDICrdH/s320/orange+segment.jpg" border="0" /></span><br />
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<div align="center"><span style="font-family:Trebuchet MS;color:#ff9900;"><br />
Next, place the orange with one of the cut sides down. Using a knife, slice the peel off the orange as close to the flesh as possible. This will remove all of the pith. Work from the top down, angling your knife to follow the curves of the fruit.</span></div><br />
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<span style="font-family:Trebuchet MS;color:#ff9900;"><img id="BLOGGER_PHOTO_ID_5334578055777960690" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 206px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4QNKq5ep-6CKT6aH5JjqMJn0kG6dBz3j-0duwjnI7izvAcf3fIdNqU3SyLIbLpIIKuiw1xhymWDzPE84fizrabKSdGJIxtBzbGwzLjhmQ77pcHJ5Hf2cw00jCKMxTy33r41c63PMVvyVp/s320/orange+segment2.jpg" border="0" /></span><br />
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<div align="center"><span style="font-family:Trebuchet MS;color:#ff9900;"><img id="BLOGGER_PHOTO_ID_5334578059274710482" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 264px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis8rgiCRMFC6k93I0_lokuf0yxGngoKbcYpu1iWVftz4CwbA3-edJVrp5sT0CRWRrKXddFsyupedufaR4-Dow_PHZ0LR2znOlwVkQJPVwJ_MWdW-d6D2WimQWpViPDqMuYdxwSmqHck4_3/s320/orange+segment3.jpg" border="0" /><br />
Start slicing segments by cutting just to one side of a segment membrane (the white lines). Slice towards the center of the fruit without slicing all the way through.</span></div><br />
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<span style="font-family:Trebuchet MS;color:#ff9900;"><img id="BLOGGER_PHOTO_ID_5334578062162695234" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 251px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8WaT2ftntsHKGtY_uqfRZItJEIJas-agRzyugwzK3OsSpYJslvLj3RxkZvweJl8jCxfZrr-KrISyyOiq2KI5tOBeOJzkzOhhNKaBXeT9Ca33sonjZVNVBl6aoLDawZgyaTIyRMnSC2JGM/s320/orange+segment4.jpg" border="0" /></span><br />
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<div align="center"><span style="font-family:Trebuchet MS;color:#ff9900;"><img id="BLOGGER_PHOTO_ID_5334578065879430290" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 217px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj7WffnvUMBzfouy_Pqq0z00e0_TX5ONVsseTR4jPqkEdZcs81BdNWgt0k6V_93Cx4YJzJ9aB_2jmWz6_UcfvTXSPfeyEaYwTOfBMG1znEV2h759N8gWnY0OtG993pQrFnA9fdlyENhK_s/s320/orange+segment5.jpg" border="0" /><br />
Now cut out the segment by cutting to the inside of the next membrane. Again, cut towards the center, but this time when you get to the center, twist you knife to release the orange segment.</span></div><br />
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<span style="font-family:Trebuchet MS;color:#ff9900;"><img id="BLOGGER_PHOTO_ID_5334578582497877586" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 272px; CURSOR: hand; HEIGHT: 294px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyY0V_mBAoRenlKSZ3wZeZXhrPi8F3IvtcehSiX7N7OFPZjKlUP34PXTMHBHb_bZEYkjxIH9bYDV6UnlUFhe7vQ1fa2UkK4WMPD3hk9yCufc3HojxZV7jDxHc0JgTvoB9Kq0T_E-tPBS8H/s320/orange+segment6.jpg" border="0" /></span><br />
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<div align="center"><span style="font-family:Trebuchet MS;color:#ff9900;"><br />
Continue around the entire orange, cutting on either side of the membrane to release the segments.</span></div><br />
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<span style="font-family:Trebuchet MS;color:#ff9900;"><img id="BLOGGER_PHOTO_ID_5334578585382784018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 264px; CURSOR: hand; HEIGHT: 289px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN-1n1WvdekgyNzVAoxDTpxJgQokVHaZKs6o_LYeIIpCz_0hTee1LI6WsqyGegVKPjNcjEY_fuXKuc0fSxZIZvcjVQ8mJPI_JZ2xwT5mfafIFowqZ6QXo8a3tBNZUyAL-Eh4WBBDb5jyTO/s320/orange+segment7.jpg" border="0" /></span><br />
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<div align="center"><span style="font-family:Trebuchet MS;color:#ff9900;"><br />
Be sure to squeeze out all the juice from the scraps that remain. There's a lot in there!</span></div><img id="BLOGGER_PHOTO_ID_5334578582674198482" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 251px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH5zqiMKnm4ZEeXTyuzsxrnEdgKPugBhH2GceqApPPjBu6vVuF92d3g9A46g0Xa7B0zAWznZUTFHsG1OcFomyIDJ92_xr3UN7IK6iIbnJkHAGpqJcbQmVh69G5EO_iUVOJgvhCzJMFZP7J/s320/orange+segment8.jpg" border="0" />Michelle Bhttp://www.blogger.com/profile/18377795706095031064noreply@blogger.com0tag:blogger.com,1999:blog-5831466391655489936.post-27173944390012721392009-01-27T13:02:00.001-06:002010-03-04T14:25:43.778-06:00How to Make Chicken Stock<span style="color: #cc9933; font-family: trebuchet ms;"><strong>Swanson's may think they have the secret to good cooking, but homemade chicken stock is <em>magic</em> you can add to your cooking. It adds huge flavor to so many things. I make it whenever I can and store it in the freezer. Much more economical than buying the stuff in cans or cartons. Oh, and did I mention the flavor? Seriously. I can make a recipe using canned broth then make the same thing using homemade stock and my family will ask what I did differently (just so we're on the same page, it's because they think it rocks).</strong></span><br />
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<span style="font-family: trebuchet ms;"><strong><span style="color: #cc9933;">Odds and ends:<br />
* This can be made on the stove top or in a crock pot, but stove top gives the best results.<br />
* Freeze in 1/2 c, 1 c and 2 c portions to accommodate a range of uses.<br />
* Best not to add salt to your stock since you'll be adding both salt and stock to recipes.<br />
* Chill the stock before freezing. This will allow you to easily remove excess fat.<br />
* Save vegetable scraps like onion tops and peels, celery leaves, garlic peels, carrot peels, etc. in a bag or container in your freezer. Add to your stock directly from the freezer. Cheap and easy.<br />
* Likewise, save bones in the freezer. Once you get a pile, make stock.<br />
* Simmer the stock; don't boil. Boiling will give you a cloudy stock. A cloudy stock will give you cloudy soups and sauces. If you don't care about that, then that's OK too.<br />
* If after chilling the stock, it is gelatinous...you've done an excellent job.<br />
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This isn't hard; just time-consuming. Do it on a cold rainy Saturday when you aren't doing anything anyway.</span><br />
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<div><span style="font-family: Trebuchet MS;"><span style="color: #663300;"><strong>Chicken Stock (White Stock)<br />
from Ms. enPlace<br />
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You'll need:<br />
chicken or chicken bones (heck, I've even used the carcass of a rotisserie chicken)<br />
onions, celery, garlic and/or vegetable peelings<br />
peppercorns<br />
parsley (optional)<br />
water<br />
cheesecloth and kitchen twine (optional)<br />
big pot<br />
colander</strong></span></span></div><strong><br />
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<div align="center"><span style="font-family: Trebuchet MS;"><span style="color: #663300;"><strong>Step 1: Fill a large pot (a stock pot!) with cold water. Start with cold water because hot water can leach out impurities, such as proteins, from the chicken. This results in a gnarly looking stock...grainy-looking bits of chicken protein floating around. Not good.</strong></span></span></div><span style="color: #663300;"><strong><img alt="" border="0" id="BLOGGER_PHOTO_ID_5296054895740470946" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7R-Ltd8jRbYRhnS3h01F4V3hnsOD1MOFrWK05ey5B_PetQ3qs1KLXxbyDlb570akFtyIBj1LO2bBquFVbzaFq2tnooPChHMHGSmu1RaGXFBMCXTrGgrIGZuvB5K5dLe2e3Jlxky6axt8X/s320/chixstock.jpg" style="cursor: hand; display: block; height: 211px; margin: 0px auto 10px; text-align: center; width: 284px;" /></strong></span><br />
<div><span style="font-family: Trebuchet MS;"><span style="color: #663300;"><strong>Step 2: Coarsely chop vegetables such as onions, celery, and carrots. Half or quarters is fine. Garlic doesn't need to be chopped. Or, use vegetable peelings that you've saved in the freezer. Or a little of both. Up to you.</strong></span></span></div><span style="color: #663300;"><strong><img alt="" border="0" id="BLOGGER_PHOTO_ID_5296054920557665090" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdOQ5uSHNImHGbQkCV4I8wv8WxHNzzKcUm736cRv6VAZ-ujSJPKguuCruUExTP2sao1r65oRQNezBOYQVPpdmBFndz9kqcwmdppJ63AwFEzyeZTwMwQmTYFtaKH9_QtEYQdbn6qNOvbD34/s320/chixstock2.jpg" style="cursor: hand; display: block; height: 196px; margin: 0px auto 10px; text-align: center; width: 281px;" /></strong></span><br />
<div><span style="font-family: Trebuchet MS;"><span style="color: #663300;"><strong>Step 3: Get your seasonings in order. I always use peppercorns. If I have parsley or other fresh herbs, I use them. If not, then I don't. I don't buy things in order to make stock. I make stock with what I have. I'm cheap like that.</strong></span></span></div><div><span style="color: #663300; font-family: Trebuchet MS;"><strong>This can be approached in one of two ways.<br />
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The fancy way: Place your seasonings, such as peppercorns and herbs, on a square of cheesecloth. Wrap into a package (bouquet garni) and tie with kitchen twine. If you want to be clever, make sure the twine you cut is long enough to tie off to your pot handle. Easy to fish out. Be sure to tell everyone what an awesome idea that is.</strong></span></div><strong><br />
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<div><span style="font-family: Trebuchet MS;"><br />
<span style="color: #663300;"><strong>The git er dun way: throw everything in the dang pot because you'll be strainin' this mess later anyway!</strong></span></span></div><strong><br />
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<div align="center"><span style="color: #663300; font-family: Trebuchet MS;"><strong><img alt="" border="0" id="BLOGGER_PHOTO_ID_5296054925254168322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAQ8WfY__8hERtaZSfE4rK84VQWEGJL_QdBlcpr0-KFfHmjilKo9GEu5WsZTUCNrOelpQp5iZKtjWjpJFWo17oWsDgTdRjqTMT0zKK1sTxuBt-zxbJ6dbe6j3xV7m0tKk0b63VEpsVHWZ-/s320/chixstock3.jpg" style="cursor: hand; display: block; height: 241px; margin: 0px auto 10px; text-align: center; width: 280px;" />Step 4: In addition to the seasonings (no salt!), place your chicken or chicken bones and the vegetable materials in the water. Looks like a pretty sad chicken soup.</strong></span></div><strong><br />
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<div align="center"><span style="color: #663300; font-family: Trebuchet MS;"><strong><img alt="" border="0" id="BLOGGER_PHOTO_ID_5296054927968763586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNzkprYf5vWONP4JKBeEOnerLljQZrxcx9pmPytZbmNrzOFPGvFd-DQ0vogXuTw_Tn3bgzYNR0ghaNBJ3_eu90BQpMY1J8wNE-Wvw7LMGtTSEf5ve3un5msVIZi6aJ15qNejZXjk2tazy1/s320/chixstock4.jpg" style="cursor: hand; display: block; height: 258px; margin: 0px auto 10px; text-align: center; width: 278px;" />Step 5: Bring everything JUST to a boil, but do not actually boil. Since I didn't have much in the way of fresh vegetables, I added a bag of veg scraps directly from the freezer.<img alt="" border="0" id="BLOGGER_PHOTO_ID_5296054929749049986" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQO7eZFSn8YOMao2oLyYAXnbXbGdOy1UNAFRDvoSG2RUmusyb2s7x-A9x_5B8NX17R6K_EqUPFSWgIZWhztpt8dt8IaopgGQxLqJkq-jX3_Zo4DgtA4aZELJvUTm5TN7VucJR1Ljem9DEx/s320/chixstock5.jpg" style="cursor: hand; display: block; height: 203px; margin: 0px auto 10px; text-align: center; width: 280px;" /></strong></span></div><strong><br />
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<div align="center"><span style="font-family: Trebuchet MS;"><span style="color: #663300;"><strong>Step 6: Lower to a simmer and simmer all day long. Many hours. It's worth it.</strong></span></span></div><strong><br />
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<div align="center"><span style="color: #663300; font-family: Trebuchet MS;"><strong><img alt="" border="0" id="BLOGGER_PHOTO_ID_5296055289590108242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMItplag9moqx6XBYOtthTdprjW4Kgk330nkJe-I1VbOqwZpCA_CEcJ2MLBKJ7DooHVR5CJSzoQhuQ6pOTTf7WO-uqarRbs5B-Qct8OLP7CYb4OwAaPzrW8dunvChY8BTCs8e542J5y35s/s320/chixstock6.jpg" style="cursor: hand; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 276px;" />Step 7: After the stock has simmered all day and has reduced down, strain what's in your pot. Reserve the liquid. That's the part you want...just makin' sure.<br />
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Chill the stock (I like overnight). The fat will solidify on the surface, making it incredibly easy to remove. Much easier than skimming off as a liquid.</strong></span></div><strong><br />
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<span style="color: #663300;"><strong><img alt="" border="0" id="BLOGGER_PHOTO_ID_5296055291595986850" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrL9QENx2Ks3DucxY36GFvslMREgbhF8-ya2yBQpBkgBP-CNha3T3j6TuH59EF7TQ2oLqoSmy2xGoTYLXc3O_GCAaSaR5aSCba5nDWW369zQA_gtvNRA9IV0PTf3wSXdaLCgtc-d9FnIcT/s320/chixstock7.jpg" style="cursor: hand; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 279px;" /></strong></span><br />
<div align="center"><span style="font-family: Trebuchet MS;"><span style="color: #663300;"><strong>Step 8: Divide and freeze. Portion in varying amounts (1/2 c, 1 c, 2 c) to make this project even more useful. Label and freeze. </strong></span></span></div><span style="color: #663300;"><strong><img alt="" border="0" id="BLOGGER_PHOTO_ID_5296055300476423026" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhot8ZFZ1IlQhW49e9151gjiMdZ2EHmU8D1s8FpCWLzZ-uB7fuH604omV7TBPTnyOQY8Q-CpnB3qFujteXrUvF8EKjlQGdgtdqxCW6Zo0tG5gfC3AnoRhdf1wGgapE17u8tI82iVlLyUCWk/s320/chixstock8.jpg" style="cursor: hand; display: block; height: 227px; margin: 0px auto 10px; text-align: center; width: 320px;" /></strong></span><br />
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</span></div>Michelle Bhttp://www.blogger.com/profile/18377795706095031064noreply@blogger.com1tag:blogger.com,1999:blog-5831466391655489936.post-40685604421305920482008-11-10T13:10:00.000-06:002009-11-12T18:29:49.432-06:00How to Roast a Pepper<span style="color: #996633; font-family: trebuchet ms;">I love roasted peppers and use them for and in all sorts of things: chiles rellenos, quesadillas, pasta dishes, enchiladas, creamy red pepper sauce, on sandwiches, on pizza, in dips...<br />
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<span style="color: #996633; font-family: trebuchet ms;">What I don't love is that jarred roasted red peppers can be expensive (not that red peppers themselves are cheap by any means). If I catch red bell peppers on sale, I buy a bunch. Some, I chop and freeze, others I roast and freeze. They are just fine in many recipes. Even better, I like to grow my own. Sometimes I just like to stick it to the middle man. </span><br />
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<span style="color: #996633; font-family: trebuchet ms;">My favorite pepper to roast is the poblano because then I can stuff them full of cheese and fry them. That right there is some good stuff. Pure genius.<br />
</span><img alt="" border="0" id="BLOGGER_PHOTO_ID_5267150829335435666" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj81TlabMqss8a3XOz30czAsZYXuzROmaRgrn8vaNfgwy709ZC7Ee8Cygqgr89mKAFaw4ZYaMrRenw3u3oMuA54oiXwMeYwfKzv0D8GOOuewB_LdNBV8ytnyPQF_UlDL863DpOsJL4o5IGa/s320/roasted+pepper.jpg" style="cursor: hand; display: block; height: 199px; margin: 0px auto 10px; text-align: center; width: 286px;" /><span style="color: #996633; font-family: Trebuchet MS;">Peppers can be roasted over the flame of a gas stove, on a grill, or under a broiler. </span><br />
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<span style="color: #996633; font-family: Trebuchet MS;">If using the broiler method, my suggestion is to place a piece of foil on a cookie sheet to help with clean-up. Place the peppers on the pan and broil away. Periodically check the peppers and turn them to char the skin evenly. </span><br />
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<span style="color: #996633; font-family: Trebuchet MS;">If using an open flame, it's pretty much the same deal. Place over the flame, check and turn them periodically to get an even char.</span><br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5267151161390263218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9haZ8zufXQjGV_u92zV_mxvygGd104JmoVxIBm5BjYC_RP-_WdkGDgjq9-XrgTJXiWMa6uIAcPnJyQXpMp-TecwMBBEDTEVkY-HIavUfxOe4CCt1wIvBUj-bHvAkSuZX5nUC063CeeA17/s320/roasted+pepper1.jpg" style="cursor: hand; display: block; height: 190px; margin: 0px auto 10px; text-align: center; width: 299px;" /><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6mtHST-pwK5K-Wsp9Mmti2olt7OrlIhnlAmLAm07H1XtMFu1kI_Cq5ONjsdszaFNibVh9S3VumAp92kKPmwGB1RMOKSIt9Dx32PW3qzRUMyb2G5U48_-RtadFkIm-KuR4LaqnDhlsP9eN/s1600-h/roasted+pepper2.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5267151418802673410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6mtHST-pwK5K-Wsp9Mmti2olt7OrlIhnlAmLAm07H1XtMFu1kI_Cq5ONjsdszaFNibVh9S3VumAp92kKPmwGB1RMOKSIt9Dx32PW3qzRUMyb2G5U48_-RtadFkIm-KuR4LaqnDhlsP9eN/s320/roasted+pepper2.jpg" style="cursor: hand; height: 170px; width: 290px;" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6UdSWFXaaRfPkz2OFPiN1gOw-8GLTbsGyjSm6Q32yM1zOMDXO3PDgwH2g5LpOecGbqpkD6fGQUkToaXbinE-IegzM3d0n5ggLMoewxzA9d_Km6wK5Y_6GlrMHFxNsHsUsfEqMdosgtzl2/s1600-h/roasted+pepper3.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5267151599133007410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6UdSWFXaaRfPkz2OFPiN1gOw-8GLTbsGyjSm6Q32yM1zOMDXO3PDgwH2g5LpOecGbqpkD6fGQUkToaXbinE-IegzM3d0n5ggLMoewxzA9d_Km6wK5Y_6GlrMHFxNsHsUsfEqMdosgtzl2/s320/roasted+pepper3.jpg" style="cursor: hand; height: 180px; width: 295px;" /></a><br />
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<span style="color: #996633; font-family: Trebuchet MS;">When the skin is completely charred, place in a plastic bag (I knew all those Wal-mart bags had to be good for something) or bowl sealed with plastic wrap to help steam off the skins.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIqUx2X2nVgzfTD849QI9imVNEiS4-8DL_Htt7vk690vw5VgpS5DLk1K4ktlL2mGG7v1vBZF0Dx-j5nCFOzMQRW7MFIrqFrfgOvMJ8P9HC0bQHIb2zMBh3789oa-ppepKKjKeiXLimcZhd/s1600-h/roasted+pepper4.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5267151974366899858" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIqUx2X2nVgzfTD849QI9imVNEiS4-8DL_Htt7vk690vw5VgpS5DLk1K4ktlL2mGG7v1vBZF0Dx-j5nCFOzMQRW7MFIrqFrfgOvMJ8P9HC0bQHIb2zMBh3789oa-ppepKKjKeiXLimcZhd/s320/roasted+pepper4.jpg" style="cursor: hand; height: 201px; width: 276px;" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9zbfDpMdQIvjblatueCxSuQ-gprUZFmpnMDWTEl3WM4k8Ypz5lByBkOiz6AbML5AWh6TuIGfRAgNXbMdcKm6G7KTwLcX_mv_I3P7dX8H9R7e-g6uGgutB4YXuP_jKK7v65ehWRYspEVR_/s1600-h/roasted+pepper5.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5267152177974175170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9zbfDpMdQIvjblatueCxSuQ-gprUZFmpnMDWTEl3WM4k8Ypz5lByBkOiz6AbML5AWh6TuIGfRAgNXbMdcKm6G7KTwLcX_mv_I3P7dX8H9R7e-g6uGgutB4YXuP_jKK7v65ehWRYspEVR_/s320/roasted+pepper5.jpg" style="cursor: hand; height: 202px; width: 286px;" /></a><br />
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<span style="color: #996633; font-family: Trebuchet MS;">When the peppers are cool enough to handle, flake the skin off with your hands. Don't run water over the peppers for skin removal--you'll also remove flavor.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg39KkrCZSZ725g1EGrFUOUVMAoqodzRsi1P4_jHlyB7zQoqR41TGn-25OHK5bKcz3dGjQIBz7lO5JGk-Uk_fQzCJKImHJgdD6RoCwGf-9LFfAIlRZoekcwlkYHB52CVbEjUUtjbOA98a_/s1600-h/roasted+pepper6.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5267152568737765410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg39KkrCZSZ725g1EGrFUOUVMAoqodzRsi1P4_jHlyB7zQoqR41TGn-25OHK5bKcz3dGjQIBz7lO5JGk-Uk_fQzCJKImHJgdD6RoCwGf-9LFfAIlRZoekcwlkYHB52CVbEjUUtjbOA98a_/s320/roasted+pepper6.jpg" style="cursor: hand; height: 206px; width: 215px;" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhENxmKnA2CxmxZ7yCf2zdQQR1RRsj0nqqWyNRRDLu-WQtUPh8Byj0jjvDFRbzKiUKTI63BdPLSsyVmaPTs7dZqxFSdUvJ-RaUAPIkdV3kB4CtNcQd0xrbeYkaED_TfhQ4utAMMvPngs2_x/s1600-h/roasted+pepper7.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5267152774736500642" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhENxmKnA2CxmxZ7yCf2zdQQR1RRsj0nqqWyNRRDLu-WQtUPh8Byj0jjvDFRbzKiUKTI63BdPLSsyVmaPTs7dZqxFSdUvJ-RaUAPIkdV3kB4CtNcQd0xrbeYkaED_TfhQ4utAMMvPngs2_x/s320/roasted+pepper7.jpg" style="cursor: hand; height: 207px; width: 271px;" /></a><br />
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<span style="color: #996633; font-family: Trebuchet MS;">A couple of things:<br />
* Don't overdo it--don't char the skin so much that you fuse it into the flesh of the pepper. You'll never get the skin off the dang thing. Trust me, I've learned the hard way.</span><br />
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<span style="color: #996633; font-family: Trebuchet MS;">*Don't forget your peppers in the plastic bag or bowl. There comes a point where if you leave them sit for too long, it becomes difficult to remove the skin. Again, learned the hard way.<br />
</span><br />
<span style="color: #996633; font-family: Trebuchet MS;">*if you're going to chop or puree the roasted peppers, skin them and de-seed like a savage. It isn't going to matter if you mangle them. If you need them intact to stuff, remove the skin and seeds with caution. It is a sad thing to have beautifully roasted peppers for chiles rellenos and then end up ripping holes in them when you remove the skins. Quite sad. </span><br />
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<div align="center"><span style="color: #996633; font-family: Trebuchet MS;"><span style="color: #996633; font-family: Trebuchet MS;">Roasted and ready. So many possibilities...</span></span><img alt="" border="0" id="BLOGGER_PHOTO_ID_5267153527607450914" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd6DKQSc9mlYSvOD5YQCk9eeNrW8CdfdAmZ8bedEMTiNItEVJUIUN4duZH0FBtRe0m4mVMzHSCf37lBmrB4EdImcDSc_chyphenhyphenUcAs9O3d7g6AagzWLz4eROzpjVTG66P_feIHB3ftRj57_vE/s320/roasted+pepper8.jpg" style="cursor: hand; display: block; height: 163px; margin: 0px auto 10px; text-align: center; width: 293px;" /><br />
</div><span style="font-family: trebuchet ms; font-size: 130%;"><strong>Here's one idea: </strong></span><a href="http://msenplace.blogspot.com/2008/12/gooey-on-inside.html" target="_blank"><span style="font-family: trebuchet ms; font-size: 130%;"><strong>Chiles Rellenos</strong></span> </a><br />
<span style="color: #996633; font-family: Trebuchet MS;"></span>Michelle Bhttp://www.blogger.com/profile/18377795706095031064noreply@blogger.com0tag:blogger.com,1999:blog-5831466391655489936.post-20341916887960438862008-11-04T11:19:00.000-06:002009-11-12T18:35:44.881-06:00How to Make a Roux<span style="color: #993300; font-family: trebuchet ms;">Roux (roo) is a handy thing to know how to make. A roux is a mixture of some type of fat and flour and is used to thicken sauces, soups, and stews. Depending on what you're making, you may want a light roux, a medium roux, or a dark one. Color can range from white all the way to a deep, reddish brown. Roux can be used as the base of cream sauces, in which case a light, white, or blonde roux would be made. A light roux doesn't add much flavor if any...its job is to thicken. For things like gumbo, generally a dark roux is preferred. A dark roux lends a deep, almost nutty flavor but has less thickening power than a light roux. </span><br />
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<span style="color: #993300; font-family: Trebuchet MS;"><strong>The fat</strong>: my preference is vegetable oil for a dark roux and butter for a light. Some people prefer butter or margarine for every roux they make. Some use lard or Crisco. Some use chicken or duck fat. If you are aiming for a dark roux, make sure the fat you choose has a high smoke point. I don't recommend butter for a dark roux, but I'm sure someone out there will say differently. </span><br />
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<span style="color: #993300; font-family: Trebuchet MS;"><strong>The flour</strong>: I use all purpose. I always have it; it's easy. I used to use Wondra flour, which is a flour designed to dissolve quickly. It helps avoid lumps. I don't use it anymore because now that I've made a roux or two I don't worry about lumps.</span><br />
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<span style="color: #993300; font-family: Trebuchet MS;"><strong>The proportion</strong>: standard ratio is equal parts flour and fat. But, once you get the hang of making a roux, you may find that you prefer more or less flour. Kinda depends on what you are making. <strong><em>I like to start with equal parts flour and oil, but usually add more flour until there are no longer pools of oil. If you have trouble with overly oily roux, try sprinkling in more flour.</em></strong> </span><br />
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<span style="color: #993300; font-family: Trebuchet MS;"><strong>The equipment</strong>: don't use non-stick cookware, especially if you want a dark roux. Just isn't going to work out. You'll also need a spoon or spatula that you trust to be heat resistant. I like to use a wooden spatula with a nice flat edge so I can easily scrape the bottom of the pot. Some people use a whisk, but I find it spastic to get in the "corners" of a pot.<br />
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<span style="color: #993300; font-family: Trebuchet MS;">I love making roux. It is relaxing and satisfying. It is also almost magical, coaxing simple ingredients to become such a powerful cooking tool.</span><br />
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<span style="color: #993300; font-family: Trebuchet MS;">* This will take some time (about 30-40 minutes for a well-made dark roux). Don't rush it.<br />
* Roux is extremely hot...it isn't called Cajun Napalm for nothing. My mother in law has a scar on the top of her foot from when roux splashed out of her pot more than 20 years ago. Be careful and pay attention to what's going on around you.</span><br />
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<div align="left"><span style="color: #993300; font-family: Trebuchet MS;">So, here we go...<br />
<span style="color: #009900;">Step 1: Heat oil in a pot. Use cast iron or stainless steel, not non-stick.<br />
</span></span><span style="color: #009900; font-family: Trebuchet MS;">Step 2: When oil is hot, sprinkle in the flour. Start stirring and scraping the bottom of the pot.</span><br />
</div><img alt="" border="0" id="BLOGGER_PHOTO_ID_5264893785232257554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3rB3da7rovE_OhvmDyuGFFcfJ0zPLNM3Sfs1snyqqDjoIZ2yczgtKFW3_tKaDej7vlKH0NZYpU03KZCXkI-jo_MIngTlqwSscIdyzAJ_1Bo0ML2mXQyDYdQ60JY8GqE6TKh1UCYLETMCX/s320/making+roux.jpg" style="cursor: hand; display: block; height: 231px; margin: 0px auto 10px; text-align: center; width: 312px;" /><br />
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<span style="color: #009900; font-family: Trebuchet MS;">Step 3: Continue stirring and scraping. If you notice small pools of oil, sprinkle in some more flour. Below would be approaching a light roux. You could use it to make a white sauce. Once the flour bubbles, add milk, cream, or half and half (warmed) and stir until smooth.</span><br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5264894393917325282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4a0dyN__C1RnFL7IWTVF8ZFsg_YqoKjNT2JDPlanbGuHoN5Io_wUMotA3NSRo2Pm8XhaSdVmD1fJQXnPKm8mlaacxEts0Bxn6g0hZrpJXOyexnNZH7wqDG4XC6ImNMi9LajAxZiBw1Gch/s320/making+roux2.jpg" style="cursor: hand; display: block; height: 232px; margin: 0px auto 10px; text-align: center; width: 311px;" /><br />
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<span style="color: #009900; font-family: Trebuchet MS;">Step 4: Even if you think your arm will fall off, don't stop stirring and scraping. Don't walk away. Don't do anything except stir and scrape.</span><br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5264895054940820354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZNdZZaGdjnK3xNH9Xmy5417lqHjumCaXrOogQxVgXE_QUVjYMWLR_zLso1g3qhmFcFrGyBxYEG_jUfN4q2Gs8_pCSYg-qMVumPq4fXkT7zcc_DxTqfRSJ2j32bNZI3crhe5XYdAzgASNw/s320/making+roux2a.jpg" style="cursor: hand; display: block; height: 203px; margin: 0px auto 10px; text-align: center; width: 320px;" /><br />
<span style="color: #009900; font-family: Trebuchet MS;">Step 5: Same old story. Stir and scrape. Notice the spatula. I like the edge on it...good for roux making.</span><br />
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<img alt="" border="0" id="BLOGGER_PHOTO_ID_5264895361621069666" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH4wZ4lGUWrXUbsQBv-iKRVu2SYQMRRHPjD6R2MwZK-0wvVepa-SKdICJf2ORpa-KZ8aaFyC3joYTdHcRdbU0c3KRGZVuoaWv92B-CpyGTDh3KhY_lt1539kc8oLsYpy7ynDyVpPDh0xjK/s320/making+roux+2b.jpg" style="cursor: hand; display: block; height: 190px; margin: 0px auto 10px; text-align: center; width: 314px;" /><span style="color: #009900; font-family: Trebuchet MS;"><br />
Step 6: Now we're getting somewhere. Be patient...we're about halfway to gumbo roux.</span><span style="color: #009900; font-family: Trebuchet MS;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5264896053524031858" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtjykalx5jMFUgazIuwxHpoTSLW-c7aQF0hiLqV1CuJK_o8_AP4qOdPCSX51jeQlfXLSXnoVnQfE0fdzC7qY1BoAt1-zc9IGjrQM6aWAWjGAllr8C4aTuc-UHvvnT9ef6x9_3XWuyu7BIL/s320/making+roux3.jpg" style="cursor: hand; display: block; height: 227px; margin: 0px auto 10px; text-align: center; width: 307px;" /></span><br />
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<span style="color: #009900; font-family: Trebuchet MS;">Step 7: You know the drill by now. Stir and scrape. This is at about the point where I would stop if I was making etouffee or courtbouillon. I go darker for gumbo. <img alt="" border="0" id="BLOGGER_PHOTO_ID_5264896847937306370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivxW4B2qXq4yHhEn3ZUQIVA2SPdYy4KUEi5qamPm1CALABk-hwblkgciBarogZ7mYwmrfKjqr8z742T5PDCMNgmrB0G8t_FMUVG2vnGe50jRRJ1KZ4uxK8570mWxvgLq4fLMARSIamkD0R/s320/making+roux4.jpg" style="cursor: hand; display: block; height: 233px; margin: 0px auto 10px; text-align: center; width: 314px;" /></span><br />
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<span style="color: #009900; font-family: Trebuchet MS;">Step 8: More stirring, more scraping. I think it's relaxing...mesmerizing even. This is roughly a "peanut butter" roux. Almost there. <img alt="" border="0" id="BLOGGER_PHOTO_ID_5264898054820875906" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7EkOtcTlTmSkUjU7l5JJM8nCUQXcmvJ5tclLm6mWSz6WBHRbvSVXtf0YRA8Y8eg6uJyHFrt6BMJczNZC2d8WlaQykoUiMTAiipy_wULKZiRJlbRIU7GyDTUFM6hu7OMAfSFKQPluzLvvG/s320/making+roux6.jpg" style="cursor: hand; display: block; height: 227px; margin: 0px auto 10px; text-align: center; width: 304px;" /><br />
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<span style="color: #009900; font-family: Trebuchet MS;">Step 9: Depending on how dangerously you like to live, you could push it even farther than this. If at any time you notice black flecks, I'm sorry to tell you that you've burned your roux. Don't try to use it; it will ruin your dish. Throw it out (careful, it is hot) and start over.</span><br />
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