tag:blogger.com,1999:blog-19358109143485817982024-03-13T01:53:49.450-05:00Quality IntakeLOCAL, ORGANIC, SUSTAINABLE PERSONAL CHEF & CATERINGErica Straithttp://www.blogger.com/profile/14882767786804652948noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-1935810914348581798.post-86436522633926442332009-12-07T20:45:00.001-06:002009-12-07T20:45:58.909-06:00Cranberry and Pistachio Oatmeal Lace ...<div id="m56x" style="text-align: left;"><img src="http://docs.google.com/File?id=dhg9vkfb_7cs2789dk_b" width="411" height="308"></div><font size="3"><font size="2">These cookies are a delicious change of pace to the regular <br>oatmeal raisin. They also go along well with holiday colors. A <br>great treat or addition to your holiday cookie routine!<br></font></font><u><font size="3"><b><br>Cranberry and Pistachio Oatmeal Lace Cookies</b></font></u><br><i>Makes 3 Dozen</i><br>3/4 cup whole wheat pastry flour<br>1/2 teaspoon ground cardamon<br>1/2 teaspoon baking soda<br>1/2 teaspoon salt<br>1 cup rolled oats<br>1/2 cup granulated cane sugar<br>1/2 cup brown sugar<br>1/2 cup (1 stick) unsalted butter, softened<br>2 teaspoons vanilla extract<br>1 egg<br>1/2 cup cranberries, chopped<br><br />1/2 cup shelled pistachios, chopped<br><br>Preheat oven 350 degrees.<br>Line 2 cookie sheets with parchment.<br>In small bowl stir together flour, cardamon, baking soda, salt and rolled oats.<br>In large bowl whisk together butter, sugars, eggs, and vanilla. <br>Add dry ingredients to wet ingredients.<br>Stir in cranberries and pistachios.<br>Drop 1 tablespoon of cookie dough ( I use a small ice cream scoop) onto baking sheet, spacing cookies 2 to 3 inches apart. <br>Bake until cookies have spread out completely and are deep golden brown and cooked through, about 10 minutes. <br>Transfer to a wire rack and cool. <br>Happy Holiday! Enjoy!<br><br><font size="1">Adapted from Whole Foods Market</font><br>Erica Straithttp://www.blogger.com/profile/14882767786804652948noreply@blogger.com0tag:blogger.com,1999:blog-1935810914348581798.post-10495378369023319142009-11-22T18:22:00.003-06:002009-11-22T18:36:07.945-06:00Butternut Squash GaletteButternut squash is one of my favorite fall vegetables. Usually when the cool weather hits I get a hankering for simply roasted butternut squash with a olive oil, thyme, salt and pepper. The simplicity allows you to taste the natural sweetness especially when it gets nicely browned and caramelized. <br /><br />Here is a recipe for a lovely Butternut Squash Galette. It's divine as the main meal with a side salad or with a lovely Italian white bean soup or minestrone.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOKTf8gRAEPbtHuG7cqEWNgZii1R69GKZR1m14-H3JIk_Z74YIGdIm9mEZOeWtf3Zklezj0plDeE5Ml0sKF59jxAMJ_bpUh7l4yoJWRbhck_uQWsPzB85TQezrMGa0n1PDIAGhh-gmrT8/s1600/IMG_1336.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOKTf8gRAEPbtHuG7cqEWNgZii1R69GKZR1m14-H3JIk_Z74YIGdIm9mEZOeWtf3Zklezj0plDeE5Ml0sKF59jxAMJ_bpUh7l4yoJWRbhck_uQWsPzB85TQezrMGa0n1PDIAGhh-gmrT8/s320/IMG_1336.JPG" alt="" id="BLOGGER_PHOTO_ID_5407088129902199874" border="0" /></a><br /><br /><strong><span style="font-weight: bold;">Butternut Squash Galette</span></strong><strong><span style="font-weight: bold;"></span><br /><span style="font-size:85%;">For pastry:</span></strong> <ul id="ingredientsList"><li><span style="font-size:85%;">1 1/4 cups all-purpose flour</span></li><li><span style="font-size:85%;">1 stick cold unsalted butter, cut into 1/2-inch cubes </span></li><li><span style="font-size:85%;">1 tablespoon chopped sage leaves or thyme<br /></span></li><li><span style="font-size:85%;">1/2 teaspoon fine sea salt</span></li><li><span style="font-size:85%;">4 to 6 tablespoons ice-cold water</span></li><li><span style="font-size:85%;">1 large egg, lightly beaten</span></li></ul> <span style="font-size:85%;"><br /><strong>For filling:</strong></span> <ul id="ingredientsList"><li><span style="font-size:85%;">1 (2-pound) butternut squash, peeled, seeded, and cut into 2- by 1/4-inch slices (4 cups) or sweet potatoes or half and half . Adding a few apple slices is a nice alternative also<br /></span></li><li><span style="font-size:85%;">1/2 teaspoon fine sea salt</span></li><li><span style="font-size:85%;">3 tablespoons olive oil, divided</span></li><li><span style="font-size:85%;">2 leeks (white and pale green parts only), thinly sliced crosswise (optional)<br /></span></li><li><span style="font-size:85%;">6 ounces soft mild goat cheese, crumbled (optional)<br /></span></li></ul><span style="font-size:85%;"><span style="font-style: italic;"><span style="font-weight: bold;"><span style="font-style: italic;"><span style="font-style: italic;">Preparation</span></span></span></span></span><span style="font-size:85%;"><span style="font-style: italic;"><span style="font-weight: bold;"><span style="font-style: italic;"><span style="font-style: italic;"></span></span></span></span><br /></span><p> <span style="font-size:85%;"><strong>Make dough:</strong><br />Pulse flour, butter, sage, and sea salt in a food processor until mixture resembles coarse meal. Drizzle ice water evenly over mixture and pulse until it just forms a ball. (Do not overwork dough, or pastry will be tough.) Gently press dough into a 5-inch disk and chill, wrapped in plastic wrap, until firm, at least 1 hour. </span></p> <p> <span style="font-size:85%;"><strong>Make filling while dough chills: </strong><br /> Preheat oven to 500°F with rack in middle. </span></p> <p><span style="font-size:85%;"> Toss squash with sea salt and 1 Tbsp oil and arrange in 1 layer in a 17-by 12-inch shallow baking pan. Roast, stirring once halfway through roasting, until golden brown on edges and undersides, 20 to 25 minutes. Remove squash from oven and reduce oven temperature to 375°F. </span></p> <p><span style="font-size:85%;"> Meanwhile, wash leeks, then cook in remaining 2 tablespoons oil with a </span><span style="font-size:85%;">pinch of sea salt in a 10-inch heavy skillet over medium heat, partially covered, stirring occasionally, until tender, 10 to 15 minutes. Transfer to a large bowl to cool slightly. Add squash, goat cheese, and 1/4 teaspoon pepper and toss gently. </span></p> <p> <span style="font-size:85%;"><strong>Make galette:</strong><br />Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Transfer to a baking sheet. 3Arrange filling in an even layer in center of dough, leaving a 2- to 3-inch border. Fold dough in on itself to cover outer rim of filling, pleating dough as necessary. Brush pastry with beaten egg and bake galette until crust is cooked through and golden on edges, 35 to 45 minutes. Cool on baking sheet on a rack 10 minutes before serving. </span></p> <p id="chefNotes"> <span style="font-size:85%;"><span>Cooks' note: </span> Pastry dough can be chilled up to 1 day. Filling can be made 1 day ahead and chilled, covered. </span></p><span style="font-size:78%;">Adapted from Gourmet adapted from Venus Restaurant in Berkeley, CA</span><div style="text-align: center;"><span style="font-size:78%;"></span><div style="text-align: left;"><br /></div></div>Erica Straithttp://www.blogger.com/profile/14882767786804652948noreply@blogger.com1tag:blogger.com,1999:blog-1935810914348581798.post-45615395567178541402009-11-22T18:00:00.000-06:002009-11-22T18:21:04.574-06:00Global Market Apple and Cheese FestivalI was fortunate enough to meet Sharon of the Produce Exchange in the Global Market at an event I catered where I used a home pressed apple cider glaze for the chicken. We got to talking about apples and I told her my story about growing up on an apple orchard and how I had the old apple press in my possession which led to me pressing 3 cases of lovely local apples at the Apple and Cheese Festival. It was really fun. The kids got into it and I definitely got a good upper body work out that day. I left sticky, refreshed, and energized by the awesome energy I received from interacting with so many wonderful people. It made me realize how much I enjoy being around people, talking with people, and sharing my knowledge. I want to do that more!!!<br /><br /><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_4RPhxMRgMJ1VEUgRAtCW3tYi3RFW7RHCNHK5EVW0BWPr8HylvBx1VOj4y5ymlTmXti4hRNkpKCBvlugF1mPvn-THTk8V6v6OqjJHhrjz6-mIINbaty1RioNt59Eo62xMPcXPF7p4sVo/s1600/IMG_1340.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_4RPhxMRgMJ1VEUgRAtCW3tYi3RFW7RHCNHK5EVW0BWPr8HylvBx1VOj4y5ymlTmXti4hRNkpKCBvlugF1mPvn-THTk8V6v6OqjJHhrjz6-mIINbaty1RioNt59Eo62xMPcXPF7p4sVo/s200/IMG_1340.JPG" alt="" id="BLOGGER_PHOTO_ID_5407086834116148722" border="0" /></a><br /><div style="text-align: center;"><span style="font-size:78%;">Watching the apples get ground up.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg83-Lk3HQHMerFRcRHQ7MXaFYSxa1FJ84dbaHr619VXTYYU2A4oQUDuKRQoMZxCkBzEMniFaiKoMlF5GOYVql-qP7d9CFVrahAAhy7VaMlShyphenhyphenPjj2q9Y_LFKKuGNzWe5ZbLTqKPk5OuBU/s1600/IMG_1345.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg83-Lk3HQHMerFRcRHQ7MXaFYSxa1FJ84dbaHr619VXTYYU2A4oQUDuKRQoMZxCkBzEMniFaiKoMlF5GOYVql-qP7d9CFVrahAAhy7VaMlShyphenhyphenPjj2q9Y_LFKKuGNzWe5ZbLTqKPk5OuBU/s200/IMG_1345.JPG" alt="" id="BLOGGER_PHOTO_ID_5407086835266312706" border="0" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBnM7CdRuqhPbQNO35aPLIiMt19HOuSUk_aOoLYnpSp2f_sZCKlnd3yrif1egwyqXOqt9ef71xrkKnVx3t3lQxDj8Yl53ZJgvMmR2qDNKO8eowrJIkKn_zJ3AeeablbiTTDLKXRn0qaA0/s1600/IMG_1342.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBnM7CdRuqhPbQNO35aPLIiMt19HOuSUk_aOoLYnpSp2f_sZCKlnd3yrif1egwyqXOqt9ef71xrkKnVx3t3lQxDj8Yl53ZJgvMmR2qDNKO8eowrJIkKn_zJ3AeeablbiTTDLKXRn0qaA0/s200/IMG_1342.JPG" alt="" id="BLOGGER_PHOTO_ID_5407082940547890802" border="0" /></a><span style="font-size:78%;">Kids cranking the wheel to the apple press</span>.<br /></div>Erica Straithttp://www.blogger.com/profile/14882767786804652948noreply@blogger.com0tag:blogger.com,1999:blog-1935810914348581798.post-48680102869746189562009-11-22T17:32:00.002-06:002009-11-22T23:01:23.136-06:00Birthday DinnerI know this is a little after the fact being that my birthday was back in October, but I wanted to share with you the 30th birthday meal I made for my brother, his girlfriend, and I. Turning 30 wasn't that big of a deal. I know that it's one of those milestone birthdays and we think we should have everything in line by the time we reach that milestone age, but it just hasn't happened that way for me and for plenty others I'm sure. It's a good feeling to be out of the 20's and into a much more mature age bracket. I'm hoping the thirties will bring me more wisdom, less second guessing of myself, a deeper understanding of what I was put here on earth to do, and more delicious food adventures.<br /><br /><div style="text-align: center;"><span style="font-style: italic;">Menu</span><br /><span style="font-style: italic;">Kadejan Free Range Chick</span><span style="font-style: italic;">en Thigh and Leg</span><span style="font-style: italic;"><br />White Wine Ca</span><span style="font-style: italic;">per Butter Sauce<br /></span><span style="font-style: italic;">Sauteed Kale and Yellow Sq</span><span style="font-style: italic;">uash in Brown Butter</span><br /><span style="font-style: italic;">Roasted Russet Pota</span><span style="font-style: italic;">toes</span><br /><span style="font-style: italic;">Santa Julia Organic Chardonnay<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWdYn61RRP0ZumpaAAU16hQmNllMH7Dt0cCmR5FaOj-Bz6IrFlL1VYQG1FgaZlUnhQEddAuaoHzDv78Tr6b8gKBg3TZPJCKQVZA8TiAUDjJLT_xoq9xo1KFgVHg8aflocHFjRJitAchWk/s1600/IMG_1309.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWdYn61RRP0ZumpaAAU16hQmNllMH7Dt0cCmR5FaOj-Bz6IrFlL1VYQG1FgaZlUnhQEddAuaoHzDv78Tr6b8gKBg3TZPJCKQVZA8TiAUDjJLT_xoq9xo1KFgVHg8aflocHFjRJitAchWk/s200/IMG_1309.JPG" alt="" id="BLOGGER_PHOTO_ID_5407077233834544050" border="0" /></a><span style="font-size:78%;">Me cooking it up in the kitchen.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz9hUriQFR5ASyXdOEhhmFTG7dqCA4zCfDSCBhxwS53zOaDXRdH_381VCQ7B4LaDRdIhZcLuN3glzhVnFzIyAmCs0LXBANgFUFh9Q_oeJ-0zgDRH-gVR2wjFDQxJKl1i_mfz3pqx6rZeM/s1600/IMG_1312.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz9hUriQFR5ASyXdOEhhmFTG7dqCA4zCfDSCBhxwS53zOaDXRdH_381VCQ7B4LaDRdIhZcLuN3glzhVnFzIyAmCs0LXBANgFUFh9Q_oeJ-0zgDRH-gVR2wjFDQxJKl1i_mfz3pqx6rZeM/s200/IMG_1312.JPG" alt="" id="BLOGGER_PHOTO_ID_5407077711987177954" border="0" /></a><span style="font-size:78%;">Roasting the potatoes underneath the chicken while it cooks<br />lends great flavor an</span><span style="font-size:78%;">d saves a</span><span style="font-size:78%;"> p</span><span style="font-size:78%;">an.</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhST0O13Z2uUREBoC4kxlPqrIXqKHYMwCpJG0a1OKvgM5Wwh_j4sMhrlEjaIdDXej-MRmrRv3GJcA_fHKJ9zI_LoGFUrnJ-OfAH_Ynp3dVcsc2NAIzE_etYEsMY45IdQ0lNMYGIHWHo9IE/s1600/IMG_1324.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhST0O13Z2uUREBoC4kxlPqrIXqKHYMwCpJG0a1OKvgM5Wwh_j4sMhrlEjaIdDXej-MRmrRv3GJcA_fHKJ9zI_LoGFUrnJ-OfAH_Ynp3dVcsc2NAIzE_etYEsMY45IdQ0lNMYGIHWHo9IE/s200/IMG_1324.JPG" alt="" id="BLOGGER_PHOTO_ID_5407159387869749250" border="0" /></a><span style="font-size:78%;">Yummy!</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1GSu8riHqGiw_hebKvICRIkn0e4z7siE3WhnJ9A3mIT7AdHt2byUI6epDNO-YiBVinPDPkb2n8fTCvUPu61FyeNeuOh5Qzs8IbjRh-1C9CXNuJ-We-k8s5RqipmD3O3VW-8iuZBvBdHg/s1600/IMG_1326.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1GSu8riHqGiw_hebKvICRIkn0e4z7siE3WhnJ9A3mIT7AdHt2byUI6epDNO-YiBVinPDPkb2n8fTCvUPu61FyeNeuOh5Qzs8IbjRh-1C9CXNuJ-We-k8s5RqipmD3O3VW-8iuZBvBdHg/s200/IMG_1326.JPG" alt="" id="BLOGGER_PHOTO_ID_5407078423980422594" border="0" /></a><span style="font-size:78%;">The organic chardonnay.<br />A lovely gift from attending my friend Erika and Tommy's Wedding.<br />Special wine for a special day.<br /></span><br /><span style="font-style: italic;"></span></div>Erica Straithttp://www.blogger.com/profile/14882767786804652948noreply@blogger.com0tag:blogger.com,1999:blog-1935810914348581798.post-12526900389545011232009-11-22T17:19:00.001-06:002010-01-22T09:11:14.148-06:00Kefir ShakeHere's my recipe for a delicious kefir shake full of delicious healthy fats that will keep you full all morning long. Adapted from Full Moon Feast by Chelsea Green. <br />
<a href="http://www.chelseagreen.com/bookstore/item/fullmoonfeast">http://www.chelseagreen.com/bookstore/item/fullmoonfeast</a><br />
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<div style="text-align: center;"><div style="text-align: left;"><b>Kefir Shake</b><br />
1 cup Kefir<br />
1 tsp lemon or orange flavored cod liver oil<br />
1 Tbsp flax seed oil<br />
2 tsp. Intellimune oil from Intelligent Nutrients<br />
1 frozen banana cut into chunks or 1/2 cup berries or both<br />
1 egg yolk<br />
1Tbsp Coconut oil<br />
1 Tbsp Butter<br />
1 Tbsp Honey<br />
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1. Pour kefir, cod liver oil, banana/fruit, and egg yolk into blender. Over low heat or in a hot water bath melt coconut oil, butter and honey together. <br />
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2. Blend ingredients and slowly add warmed mixture to cold and enjoy!<br />
</div><br />
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</div>Erica Straithttp://www.blogger.com/profile/14882767786804652948noreply@blogger.com0tag:blogger.com,1999:blog-1935810914348581798.post-54415423462402617902009-11-22T17:03:00.000-06:002009-11-22T17:19:05.211-06:00Making KefirWhat is kefir you might ask.<br /><span style="font-family:Arial,Helvetica;"><span style="color:#000000;"><span style="font-size:-1;"><span style="font-style: italic;font-size:100%;" ><span style="font-family:times new roman;">Kefir is a cultured, enzyme-rich food filled with friendly micro-organisms that h</span></span></span></span></span><span style="font-family:Arial,Helvetica;"><span style="color:#000000;"><span style="font-size:-1;"><span style="font-style: italic;font-size:100%;" ><span style="font-family:times new roman;">elp balance your "inner ecosystem." More nutritious and therapeutic than yogurt, it supplies complete protein, essential minerals, and valuable B vitamins.</span></span></span></span></span><span style="font-size:100%;"> </span><br /><br />Learn more here:<a href="http://www.kefir.net/"> http://www.kefir.net/</a><br /><br />I have been making kefir for the past few months using raw unpasteurized milk. I usually can't handle eating too much dairy, but the kefir is easily digested and super tasty blended with frozen fruit as a smoothie. <br /><br /><div style="text-align: center;">Here's what kefir grains look like.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmmymf-gpTDXWqvri8AK3FD-ICaHUaaO6dDTYSzkqZhV27JoO2ZHlp-H3SwvtAzRgorr63mhL6sxaX-xylrhHkebJP4eiuWzZ-Pw4sPufzas11n2emzAEV2cLvFeaMcZdfPdQpcf7lirY/s1600/IMG_1260.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmmymf-gpTDXWqvri8AK3FD-ICaHUaaO6dDTYSzkqZhV27JoO2ZHlp-H3SwvtAzRgorr63mhL6sxaX-xylrhHkebJP4eiuWzZ-Pw4sPufzas11n2emzAEV2cLvFeaMcZdfPdQpcf7lirY/s200/IMG_1260.JPG" alt="" id="BLOGGER_PHOTO_ID_5407069287604818898" border="0" /></a></div><div style="text-align: center;"><br /><span style="font-weight: bold;">How To Make Kefir</span><br />1. Place kefir grains in clean mason jar.<br />2. Pour milk over top of grains till desired amount.<br />3. Let sit on the counter for 1-2 days till runny yogurt texture is achieved.<br />4. Use in smoothies or strain through cheesecloth to achieve a thicker more yogurt like texture. <br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6MrFrah70ZbhSeUBzq_w9qhDhgWiB2FFaNlPv5t7Qb9P93DjQxT86KJn4I8Zta7RlfUgEfgaMMwWmMD0Hj3fDBJp6aUcjTmK9V7ashPPVJ6v7QhgocLp7GbIcz7BV7DDB8z09JcwRn30/s1600/IMG_1261.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6MrFrah70ZbhSeUBzq_w9qhDhgWiB2FFaNlPv5t7Qb9P93DjQxT86KJn4I8Zta7RlfUgEfgaMMwWmMD0Hj3fDBJp6aUcjTmK9V7ashPPVJ6v7QhgocLp7GbIcz7BV7DDB8z09JcwRn30/s200/IMG_1261.JPG" alt="" id="BLOGGER_PHOTO_ID_5407069944169449234" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinHPGRDxQrYZ_jYxDfc8ojVfwPXFFO7hjorarpb6ydx7DtBXQ6OW1fiF6jieC3XKl7vf3ERsKXRCKHlevCZ4tt9IPNMfuChciUpdlVXcyvRZRtTjBL7lR1P4SgMj_y6Ex63vGazTGtdBA/s1600/IMG_1266.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinHPGRDxQrYZ_jYxDfc8ojVfwPXFFO7hjorarpb6ydx7DtBXQ6OW1fiF6jieC3XKl7vf3ERsKXRCKHlevCZ4tt9IPNMfuChciUpdlVXcyvRZRtTjBL7lR1P4SgMj_y6Ex63vGazTGtdBA/s200/IMG_1266.JPG" alt="" id="BLOGGER_PHOTO_ID_5407070067686298754" border="0" /></a></div>Erica Straithttp://www.blogger.com/profile/14882767786804652948noreply@blogger.com0tag:blogger.com,1999:blog-1935810914348581798.post-29382524191633404272009-10-10T17:19:00.000-05:002009-11-22T17:00:38.273-06:00The Last of This Season's Farmers Markets<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA7Mj80ku61WbigdBEQvE1S4CP4cYIBrmXfQn3vJne6CsNrSzs6krdmLe6HqvJ3EvOLNmpsIJrTwsA-KYGyby66Dm0Jyr00997QmCW6fwUVXcP9mwLrlWEwszusRVLvFD0-tvGmqyub3s/s1600-h/IMG_1273.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA7Mj80ku61WbigdBEQvE1S4CP4cYIBrmXfQn3vJne6CsNrSzs6krdmLe6HqvJ3EvOLNmpsIJrTwsA-KYGyby66Dm0Jyr00997QmCW6fwUVXcP9mwLrlWEwszusRVLvFD0-tvGmqyub3s/s200/IMG_1273.JPG" alt="" id="BLOGGER_PHOTO_ID_5391100654702932898" border="0" /></a><span style="font-size:78%;">Peppers From Swede Lake Farm<br /><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifMb8EB0gRLxiOHi-sC5ngKRM-GWN4pijwDmLYPcCiDX3Zl2vwKivVXgx0n3wpFiOm0PeMLxKIyLHSjAdfdznZcYg1CSkVcgjQL-C1vOpBgaRAu4kHWtTYxMgSoPF_rd3xqT738Mb2suM/s1600-h/IMG_1293.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifMb8EB0gRLxiOHi-sC5ngKRM-GWN4pijwDmLYPcCiDX3Zl2vwKivVXgx0n3wpFiOm0PeMLxKIyLHSjAdfdznZcYg1CSkVcgjQL-C1vOpBgaRAu4kHWtTYxMgSoPF_rd3xqT738Mb2suM/s200/IMG_1293.JPG" alt="" id="BLOGGER_PHOTO_ID_5391100644637020514" border="0" /></a><span style="font-size:78%;">Leisa From Ames Farms with The Apples I bought to Press<br /><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnNS2c9r-H9fgKt-HvjuX76tbs6_9Fl2qVrD01M8_iuhQYlyZoK8cuPdoIbe-3lZ35CRh4Lw-2xmCHFcs3JZoPeWZsWr23qchNcrSt9Tt9Bj4RpdXENqec6j9BE01HLyRI9lK5nwTxJI0/s1600-h/IMG_1282.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnNS2c9r-H9fgKt-HvjuX76tbs6_9Fl2qVrD01M8_iuhQYlyZoK8cuPdoIbe-3lZ35CRh4Lw-2xmCHFcs3JZoPeWZsWr23qchNcrSt9Tt9Bj4RpdXENqec6j9BE01HLyRI9lK5nwTxJI0/s200/IMG_1282.JPG" alt="" id="BLOGGER_PHOTO_ID_5391100637548263634" border="0" /></a><span style="font-size:78%;">Pumpkins For Sale at the Mill City Market<br /><br /><br /></span><div style="text-align: left;">The farmers market season is winding down and I feel a sense of panic to buy up all the fall bounty before it's too late and we have to return to buying produce at the grocery store. I want to purchase as much as I can, blanch, shock it, and freeze it. Is this realistic? Will I eat it? Frozen vegetables are so unappealing to me unless they are pureed or put into a casserole of some sort where they can be slathered in red sauce or cream of mushroom soup. I think I will try to freeze a few things like spinach, kale, and broccoli and go from there.<br /></div></div>Erica Straithttp://www.blogger.com/profile/14882767786804652948noreply@blogger.com0tag:blogger.com,1999:blog-1935810914348581798.post-4151818443849799892009-10-10T15:42:00.000-05:002009-10-10T17:18:44.668-05:00Swede Lake Farms at Mill City and Kingfield Farmers Markets<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQC42XiB-EE_GwDG3jGjSAStfUjvX5WZl7rTqIlq0WH8w8YUsG7zJQ5xo-QvCsEsNb1fPlQF3mDg-eN5y1g81foq5Mlt0hNCQc71NIZblWBVLCiEbO8oWmez5Wmy2RwYc_8xc2PPmfUU/s1600-h/IMG_1272.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQC42XiB-EE_GwDG3jGjSAStfUjvX5WZl7rTqIlq0WH8w8YUsG7zJQ5xo-QvCsEsNb1fPlQF3mDg-eN5y1g81foq5Mlt0hNCQc71NIZblWBVLCiEbO8oWmez5Wmy2RwYc_8xc2PPmfUU/s320/IMG_1272.JPG" alt="" id="BLOGGER_PHOTO_ID_5391075180824662626" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3wtcZbz-4B0FYr5_6bZ5qAkQ8YzdTB400p0zrzGadNsIezNGnBGH8EHuyrVpP5zVwHJJtO-w_lMzqaYHuX5Q2ka7JAI-DiTDdQOlsQAhnKqmO4azBGmnrrDIx1DRlJZDEdB2F2dk7Zrs/s1600-h/IMG_1270.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3wtcZbz-4B0FYr5_6bZ5qAkQ8YzdTB400p0zrzGadNsIezNGnBGH8EHuyrVpP5zVwHJJtO-w_lMzqaYHuX5Q2ka7JAI-DiTDdQOlsQAhnKqmO4azBGmnrrDIx1DRlJZDEdB2F2dk7Zrs/s320/IMG_1270.JPG" alt="" id="BLOGGER_PHOTO_ID_5391075167021877394" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7vPEPPYSbOxVobuypnlBBCTo0AuYajMUWRSqmcHdue5lMXOojWGlQDHW8JCuYCjGYQIhFM_AaK28OV4r-5JvcOCfV1ltUzfTLlPxg9AvnHXpKMn14yHzvUxTZbcMGKjfTAslmC8BMEVs/s1600-h/IMG_1274.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7vPEPPYSbOxVobuypnlBBCTo0AuYajMUWRSqmcHdue5lMXOojWGlQDHW8JCuYCjGYQIhFM_AaK28OV4r-5JvcOCfV1ltUzfTLlPxg9AvnHXpKMn14yHzvUxTZbcMGKjfTAslmC8BMEVs/s320/IMG_1274.JPG" alt="" id="BLOGGER_PHOTO_ID_5391075158090739826" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGoyepbbP0pjEL7zSxSoN3YLfC5nYXaVE6mVWfv9EAfJEkzumGW3Yjd_BhlEf8GvvGMg3gF6p-MBsDww4IDQ4CtBp7qigE-yt_YXCYzJBoe8plzgySSnL7arrwkfFOB7AOrdPeINb5GBI/s1600-h/IMG_1268.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGoyepbbP0pjEL7zSxSoN3YLfC5nYXaVE6mVWfv9EAfJEkzumGW3Yjd_BhlEf8GvvGMg3gF6p-MBsDww4IDQ4CtBp7qigE-yt_YXCYzJBoe8plzgySSnL7arrwkfFOB7AOrdPeINb5GBI/s320/IMG_1268.JPG" alt="" id="BLOGGER_PHOTO_ID_5391075146240896450" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm0y-l4RZReJVbMmQWtCwkfr1UurO1Kr8on3PFgbmeyggo-2RNiEyCAVHppHNsm0jJeJeVolAVHPfou6vTjMx_2RFQdTGYQLDUfN0Wp2Sr53-XwkymCjWl3TNIW3h4ok06dKNEXCaQz54/s1600-h/IMG_1267.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm0y-l4RZReJVbMmQWtCwkfr1UurO1Kr8on3PFgbmeyggo-2RNiEyCAVHppHNsm0jJeJeVolAVHPfou6vTjMx_2RFQdTGYQLDUfN0Wp2Sr53-XwkymCjWl3TNIW3h4ok06dKNEXCaQz54/s320/IMG_1267.JPG" alt="" id="BLOGGER_PHOTO_ID_5391075140059170162" border="0" /></a><span style="font-weight: bold;">Swede Lake Farms and Global Garlic</span><br />Love this farm. I had the pleasure of meeting Scotty and Deanna last year at Kingfield Farmers Market. We instantly connected and became great friends. This year I have had the fortune to go out to their organic farm in Watertown, MN and help weed, harvest, hang garlic and be Scotty's sous chef in the kitchen. I've even had the opportunity to ride in Deanna's dad's powered parachute! They are such great spirited people with tons of knowledge about the food they grow from seed to harvest. They are truly amazing and so is their produce!Erica Straithttp://www.blogger.com/profile/14882767786804652948noreply@blogger.com0tag:blogger.com,1999:blog-1935810914348581798.post-90739238772761522152009-10-09T18:09:00.000-05:002009-10-09T18:37:35.198-05:00No Knead Foccacia Tiles<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-WK6AoK02wPimp8mxODQqAcbCj4Y1kGMrquVITdi9SOKPTVzIILcsab55-NmazHEZslgYwc8GpzT3LpZm6-LAfjZA2vmBYmTwDRXmM0HtoP2fvXUSbdxfkSnrSFEqKk_wc4JczzkTwmE/s1600-h/IMG_1251.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-WK6AoK02wPimp8mxODQqAcbCj4Y1kGMrquVITdi9SOKPTVzIILcsab55-NmazHEZslgYwc8GpzT3LpZm6-LAfjZA2vmBYmTwDRXmM0HtoP2fvXUSbdxfkSnrSFEqKk_wc4JczzkTwmE/s320/IMG_1251.JPG" alt="" id="BLOGGER_PHOTO_ID_5390745105252628434" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZWE5fCanCYd0LKmVeEYpMrzRVNOqVKAFEy8RimXff-W399GmBcJDRd7k3knWPWKxRyhQgV2iDr-3NOwYC6n7XYxLZRQSbEAxJOjeV55MeyBA__QRgD9aMUgTs9H1PKhmQ2MBzUKArN4E/s1600-h/IMG_1250.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZWE5fCanCYd0LKmVeEYpMrzRVNOqVKAFEy8RimXff-W399GmBcJDRd7k3knWPWKxRyhQgV2iDr-3NOwYC6n7XYxLZRQSbEAxJOjeV55MeyBA__QRgD9aMUgTs9H1PKhmQ2MBzUKArN4E/s320/IMG_1250.JPG" alt="" id="BLOGGER_PHOTO_ID_5390745089676592898" border="0" /></a>Love these no knead foccacia squares. My client's teenagers go ga ga over pizza rolls so I have been making them on a regular basis. I needed to switch it up a bit and came across this recipe for foccacia tiles and thought "perfect." They love food that is individual and comes in tiny packages. You can basically go crazy with whatever you want to put on them. I did yellow squash, roasted red peppers, mushrooms, cheese, and a little sauteed kale for the vegetarian and pepperoni with roasted red peppers, mushrooms, and sauteed kale for the meat eaters. You could also just buy a pizza dough and call it a day, but homemade tastes so much better and with this one it rises overnight to give it depth and flavor.<br /><br /><span style="font-weight: bold;">No Knead Foccacia Tiles</span><br /><span style="font-style: italic;font-size:78%;" >adapted from Better Homes and Gardens</span><br /><br />4 cups unbleached AP Flour<br />1/4 tsp active dry yeast<br />1 1/2 tst salt<br />Olive Oil<br />Toppings<br /><br />1. In large bowl combine 3 cups of the flour, the yeast, and salt. Add 1 2/3 cups warm water. Stir until all is moistened. The mixture will be a soft, sticky dough. Cover and let stand at room temperature for 12-24 hours. I let mine sit in my turned OFF oven.<br /><br />2. Line a baking pan with parchment paper. Brush parchment with olive oil. Stir in remaining cup of flour ( I used a lot less. just add a little at a time till you get a sticky dough) Turn dough out into the prepared pan. Using well-oiled hands gently push dough into pan (dough will be sticky). Cover and let rest for 1-1 1/2 hours until puffy.<br /><br />3. Preheat oven to 400 degrees. Using a sharp, floured knife score dough into 6 portions. Gently press desired toppings into the surface of the dough. Brush lightly with olive oil. Sprinkle with desired seasonings. Bake for 30-35 minutes or until golden brown.<br /><br />4. Transfer to wire rack. Cut into 6 tiles. Serve warm.Erica Straithttp://www.blogger.com/profile/14882767786804652948noreply@blogger.com0tag:blogger.com,1999:blog-1935810914348581798.post-15128569816955296362009-10-09T18:06:00.001-05:002009-10-09T18:09:23.703-05:00Overnight Cinnamon Rolls with Cream Cheese Frosting<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-fOqzkvula10p3F8iP-psQe0V7N2eiF7ZL8-omIkpp4fIXZCOr-xax5lxyn54wNd3OIOtDTB_TCszqWHeU28QtVn3Z67ync9MwthJ3DgjWQ9DeVECwPMxYIu34VCFx41NoQZeCdVaXwk/s1600-h/IMG_1254.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-fOqzkvula10p3F8iP-psQe0V7N2eiF7ZL8-omIkpp4fIXZCOr-xax5lxyn54wNd3OIOtDTB_TCszqWHeU28QtVn3Z67ync9MwthJ3DgjWQ9DeVECwPMxYIu34VCFx41NoQZeCdVaXwk/s320/IMG_1254.JPG" alt="" id="BLOGGER_PHOTO_ID_5390740787540180594" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUOAdVUXTIlS0qy4YJNnCxAvQQwhRSY6VxGnD1i2Yww-Iga1wV8V9RjIiK75jVtzloNImutee_w4UPIBp8rJSOPMfAUmBxwgiJ5_3fa1eMHD2TYslemlzaMsSiaYypZ8J011uyVJHmGo0/s1600-h/IMG_1245.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUOAdVUXTIlS0qy4YJNnCxAvQQwhRSY6VxGnD1i2Yww-Iga1wV8V9RjIiK75jVtzloNImutee_w4UPIBp8rJSOPMfAUmBxwgiJ5_3fa1eMHD2TYslemlzaMsSiaYypZ8J011uyVJHmGo0/s320/IMG_1245.JPG" alt="" id="BLOGGER_PHOTO_ID_5390740776403400786" border="0" /></a>Yummy cinnamon rolls on the weekend for a personal chef client. These are really easy when you don't have a lot of time the next morning/day to bake. They sit in the fridge over night and then a quick rise and into the oven! Yummy!Erica Straithttp://www.blogger.com/profile/14882767786804652948noreply@blogger.com0tag:blogger.com,1999:blog-1935810914348581798.post-23922598003474097852009-10-08T19:15:00.001-05:002009-10-09T19:06:08.185-05:00Cheddar Cornbread Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglVlyqrOrwC9knhKeoHnyAdnREpD0IumzzvsEDDoXYN_kxtFGXTUAxIuKwP5pdPxz3_ycNAGOGDvd5wRKazRV-iboEfnQkqxv37eIAtJLy0HJUyLRwxyhVkmPDPVQtyHtQ0RblHTpxKRs/s1600-h/IMG_1252.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglVlyqrOrwC9knhKeoHnyAdnREpD0IumzzvsEDDoXYN_kxtFGXTUAxIuKwP5pdPxz3_ycNAGOGDvd5wRKazRV-iboEfnQkqxv37eIAtJLy0HJUyLRwxyhVkmPDPVQtyHtQ0RblHTpxKRs/s320/IMG_1252.JPG" alt="" id="BLOGGER_PHOTO_ID_5390740161041873138" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0R80E7Aw1o9QXwn9bWoqPlp__UNNxVbwzLC4bknAZeRG4XhGiu4BpJG-P8VnndFDDiYtT4mjva3MC8Fd1T-J8JtxuU55MFsisUaC-alz2A2cQ0OgM45ZgNaiwFXunsYYqJ9QEdapCGFI/s1600-h/IMG_1249.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0R80E7Aw1o9QXwn9bWoqPlp__UNNxVbwzLC4bknAZeRG4XhGiu4BpJG-P8VnndFDDiYtT4mjva3MC8Fd1T-J8JtxuU55MFsisUaC-alz2A2cQ0OgM45ZgNaiwFXunsYYqJ9QEdapCGFI/s320/IMG_1249.JPG" alt="" id="BLOGGER_PHOTO_ID_5390740147484043650" border="0" /></a><br /><br />I made some yummy cheddar cornbread muffins to go along with some chili I made. The cornmeal is local from Whole Grain in Welcome, MN. I adapted a skillet cornbread recipe to muffins and also used half raw milk mild cheddar and half white cheddar from Wisconsin. It turned out great!<br /><br /><span style="font-weight: bold;">Cheddar Cornbread</span><span style="font-style: italic;font-size:78%;" ><br />adapted from marthastewart.com</span><br /><p>Serves 5.</p> <ul><li>1 cup all-purpose flour (spooned and leveled)</li><li>1 cup stone-ground yellow cornmeal</li><li>3 tablespoons sugar</li><li>1 teaspoon baking soda</li><li>1 teaspoon salt</li><li> 1/4 teaspoon ground pepper</li><li>1 1/2 cups low-fat buttermilk</li><li>2 large eggs</li><li>1 cup shredded cheddar cheese (4 ounces) plus 1/4 cup for sprinkling<br /></li><li>1 Chopped Jalepeno (optional)</li><li>2 tablespoons chopped cilantro<br /></li><li>2 tablespoons butter</li></ul> <h2>Directions</h2> <ol><li> <span>Preheat oven to 400 degrees. In a large bowl, whisk flour, cornmeal, sugar, baking soda, salt, and pepper; make a well in center of flour mixture. Add buttermilk and eggs to well, and whisk to loosen eggs. Gently incorporate dry ingredients, then mix in cheese.</span> </li><li> Brush inside of muffin tin with melted butter. I used the large muffin tins.<br /></li><li> <span>Pour batter into prepared muffin tin and sprinkle extra cheddar cheese on top; bake until golden and a toothpick inserted in center comes out clean, 30 to 35 minutes. Let cornbread cool in muffin tins for at least 5 minutes before removing and setting on cooling rack. Serve warm or at room temperature. Wrap completely cooled muffins in plastic, and store at room temperature up to 1 day.</span> </li></ol>Erica Straithttp://www.blogger.com/profile/14882767786804652948noreply@blogger.com0tag:blogger.com,1999:blog-1935810914348581798.post-50944591307531308762009-10-08T17:59:00.000-05:002009-10-08T18:23:54.278-05:00Apple Press<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhITi0P87-nH3XNFDeQaAUfJn6TvggCcQhbXrn-QdVqlr6LIYMrGY6jZt8sh6mYwqplQRVZ0hi2S38X-WG1xYxMgzlj7w0ywGw-6uCVa8n1ODJ6Oo5YZsxh6LxBtaBgKWSHkdGNsBtcwBY/s1600-h/IMG_1219.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhITi0P87-nH3XNFDeQaAUfJn6TvggCcQhbXrn-QdVqlr6LIYMrGY6jZt8sh6mYwqplQRVZ0hi2S38X-WG1xYxMgzlj7w0ywGw-6uCVa8n1ODJ6Oo5YZsxh6LxBtaBgKWSHkdGNsBtcwBY/s320/IMG_1219.JPG" alt="" id="BLOGGER_PHOTO_ID_5390372327463528962" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKLeB6sY3MHiX-iB4gfbbHIBTq6ycr7I4Wq5LRQCsz-MNyxGbXFNXcDz4wHbr9Ld18mjHl796mcRWwhIA4KfaGA1boeIb1EA5o01-7QUYHvWbx63-1gA6ylKuPMPdHautksg35sCv1gUA/s1600-h/IMG_1222.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKLeB6sY3MHiX-iB4gfbbHIBTq6ycr7I4Wq5LRQCsz-MNyxGbXFNXcDz4wHbr9Ld18mjHl796mcRWwhIA4KfaGA1boeIb1EA5o01-7QUYHvWbx63-1gA6ylKuPMPdHautksg35sCv1gUA/s320/IMG_1222.JPG" alt="" id="BLOGGER_PHOTO_ID_5390372314871450594" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I was fortunate enough to have grown up on a farm in South Dakota with an apple orchard. I am also fortunate enough to have awesome parents who still have the old apple press even though our apple orchard died out years back because of a disease. One apple tree remains and my father has since replanted other fruit trees. The last time I was home my parents sent back 2 large grocery bags of apples so me and my brother decided to break out the apple press that we had sitting in the garage from last year's intention to make hard apple cider. I had forgotten how much fun it is to press apples. The smell, the stickiness, and the taste of fresh apple juice. It was a perfect fall evening!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjILmGgJSKabR2kQCf_bIzZQ6SXrBZ3tuSP6fGX7Y8jsfMFin7OOgRdXoej_z_4VK0CRidAg7VrlLnw_vH5dq0E6Cc-88yAwauH7jiwJf7b0gfrhZWT6JTVuO8j1olEEzzarbFl3UkKDCo/s1600-h/IMG_1215.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjILmGgJSKabR2kQCf_bIzZQ6SXrBZ3tuSP6fGX7Y8jsfMFin7OOgRdXoej_z_4VK0CRidAg7VrlLnw_vH5dq0E6Cc-88yAwauH7jiwJf7b0gfrhZWT6JTVuO8j1olEEzzarbFl3UkKDCo/s320/IMG_1215.JPG" alt="" id="BLOGGER_PHOTO_ID_5390369288825396914" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJSdcMfZEF_uSpjMGgjq1IvJFgwOJRRseOyMmpKKKLfziMg4ki5xF1hRI1EBsmUt3Y-GjU5x-am5pZ-tND1AUKiu7i4FbP4H3fvhTo5-AP5NMwEPp-moJrJbwaBEWcH4_R4lbXuYPxAcg/s1600-h/IMG_1214.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJSdcMfZEF_uSpjMGgjq1IvJFgwOJRRseOyMmpKKKLfziMg4ki5xF1hRI1EBsmUt3Y-GjU5x-am5pZ-tND1AUKiu7i4FbP4H3fvhTo5-AP5NMwEPp-moJrJbwaBEWcH4_R4lbXuYPxAcg/s320/IMG_1214.JPG" alt="" id="BLOGGER_PHOTO_ID_5390369277452586418" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh12gVO6c5_zDHNzunQmhTlg5zbD4MfZDs6wdE3SdKfPZPGi_Sthu2ccJHxaK-fcf9efe4kPYyzs8GU5yK51AfNOie0wjKZBI4Lxz8PIbGZ2D9Of2CntYXitD66oBBWxzaOPH4YZrttuFU/s1600-h/IMG_1211.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh12gVO6c5_zDHNzunQmhTlg5zbD4MfZDs6wdE3SdKfPZPGi_Sthu2ccJHxaK-fcf9efe4kPYyzs8GU5yK51AfNOie0wjKZBI4Lxz8PIbGZ2D9Of2CntYXitD66oBBWxzaOPH4YZrttuFU/s320/IMG_1211.JPG" alt="" id="BLOGGER_PHOTO_ID_5390369263680061986" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I let the 3 quarts of apple cider sit out on the counter for 4 days to make hard apple cider. It tastes delicious! Like tangy apple juice and it has a thicker texture than plain juice. We plan on getting more apples so we can make more hard apple cider and even apple cider vinegar!!!Erica Straithttp://www.blogger.com/profile/14882767786804652948noreply@blogger.com0tag:blogger.com,1999:blog-1935810914348581798.post-24981793411346782582009-10-08T17:48:00.001-05:002009-11-24T10:19:04.445-06:00Bread Baking<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMXhyFqrYQsP2hvzYfPyYzeUP3Cd95NAE3cgOoghuLTxeAn03QAD5jNvkNELGzoryfGc9UWfP0yn3cwlOFiSQkVcO0rEbocJ_b6FGrw0Z3DWJCJU7RDu6kLLgU_nXRjQ96VuKTdsACNng/s1600-h/DSC03569.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMXhyFqrYQsP2hvzYfPyYzeUP3Cd95NAE3cgOoghuLTxeAn03QAD5jNvkNELGzoryfGc9UWfP0yn3cwlOFiSQkVcO0rEbocJ_b6FGrw0Z3DWJCJU7RDu6kLLgU_nXRjQ96VuKTdsACNng/s320/DSC03569.JPG" alt="" id="BLOGGER_PHOTO_ID_5390365351896252242" border="0" /></a><br />This summer I have been baking bread 2 times a week for clients. While at first it was a challenge I have now gotten it down to a fine art. Bread baking is one of those things that I had lost interest in after I had baked bread everyday one winter when I was nine-years-old. I remember in 4-H they had taught us how to use the instant rise Yeastie Beasties and I went crazy. The bread I bake now is much different. I sometimes use a sourdough starter with a rising time that is overnight instead of an hour or two. All in all I have begun to love the bread baking again.Erica Straithttp://www.blogger.com/profile/14882767786804652948noreply@blogger.com0tag:blogger.com,1999:blog-1935810914348581798.post-29364087076964994592009-10-08T17:27:00.000-05:002009-10-08T17:30:40.011-05:00My First Blog Post EverHello Everyone,<br />I have decided to start a blog to post and share all my wonderful and delicious creations. Also to discuss food, kitchen gadgets, recipes, general health, and nutrition. Yay! I'm so excited!Erica Straithttp://www.blogger.com/profile/14882767786804652948noreply@blogger.com0