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Homemade Eggnog

A delicious treat for a chilly night.

Pinteresting Pairings: Olive Garden-Macaroni Grill Knock-Off Meal

A healthy, light dessert paired with a really killer entree - YUM!.

Pinteresting Pairings: Olive Garden-Macaroni Grill Knock-Off Meal

Dishes you won't want to miss!

Kitchen Must-Knows: The Science Behind the Art of Food

An interview with 'Test Kitchen' chefs Jack Bishop and Bridget Lancaster you won't want to miss.

Pinteresting Pairings

An Indian feast.

Pinteresting Pairings

From Bourbon Chocolate Milkshake to Oven-Baked Sweet Potato Fries.

10/30/2012

Kitchen Must-Knows: The Science behind the Art of Food



Jack Bishop and Bridget Lancaster, cast members of ‘America’s Test Kitchen’ and ‘Cook's Country,’ contributed recipes to the new Cooks Illustrated book ‘The Science of Good Cooking’—a manual of best practices and explanation of how food works from a scientific perspective. In this NPR Fresh Air segment, 'Test Kitchen' Chefs Talk the Science of Savory, Bishop and Lancaster discuss fundamental principles behind food and suggestions for improving both preparation and taste.


Myth: searing meat seals in juices. What we’ve been conditioned to believe all this time is actually false. It is true that, by browning the steak, it may taste better. But, “[i]n fact, whether you sear that steak at the beginning of the process, or whether you gently warm it in the oven and then quickly throw it in a hot pan, the steak will weigh the same amount before and after cooking—whether you sear it at the very beginning or you sear at the very end,” says Bishop.


Beef stew: Don’t buy small, pre-cut pieces of beef that you may see in the grocery store, as the buyer isn’t aware of where the cuts came from. For a silky stew consistency, it is best to buy a chuck, or chuck-eye, section and cut it yourself. Additional ingredients in Lancaster’s recipe include those containing glutamates (savory compounds) to ripen the beefy flavor, such as tomato paste, salt pork, mushrooms, and even... oddly… anchovies. The salted fish contain nucleotides. Nucleotide + glutamate = a savory explosion. Fascinating, right? The nucleotides enhance the flavors of the glutamates by potentially 40 times; they produce a meatier flavor than meat itself. Wrap your head around that one. For those cringing from this information, the anchovies can’t be tasted.


Polenta: Traditional polenta takes a very long time to cook, because it takes approximately one hour to fully absorb the water in the pot. Two tricks to reduce cooking and stirring time: (1) adding just a pinch of baking soda creates an alkaline cooking environment, which breaks down the pectin—think the glue that holds the cornmeal cells in place. Water is then easier absorbed and the polenta cooks faster; (2) cooking the cornmeal on the lowest heat possible and in a heavy, lidded dutch oven reduces the stirring time from constant to every so often. The thick bottom of the container allows for even heat distribution and proper distance between the contents of the pot and the heat source, while the lid traps the heat. Do yourself a favor: save your arm… and some time.

These fascinating findings were discussed in just the first half of the 38-minute segment. Check out the interview for many other truly handy tips. Personally, I think I might even buy the book.

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10/29/2012

Pinteresting Pairings: Indian Cuisine


I, and many of you, are in the process of learning what tastes right in the kitchen. At times, finding creative dish ideas can be stressful. "Pinteresting Pairings" posts bring together recipes from around the Web, and arrange those dishes as full meals.

Here are a number of Pins that make up an overly delicious Indian feast.

Entrée
Crockpot Coconut Ginger Chicken and Vegetables

Side
Herbed Basmati Rice

Drink
Indian Drink: Mango Lassi


Dessert
Gulab Jamuns (Fried Milk Balls in Rose Water Syrup)

Eat your heart out.

Your turn: What are some of your Indian dishes?

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10/26/2012

NeverSeconds

Chances are, you've probably heard of this clever school-lunch blog called NeverSeconds, written by nine-year-old Martha Payne and her father. It's worth a peek.

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10/22/2012

Pinteresting Pairings

I, and many of you, are in the process of learning what tastes right in the kitchen. At times, finding creative dish ideas can be stressful. "Pinteresting Pairings" posts bring together recipes from around the Web, and arrange those dishes as full meals.

With that said, it's time for the second edition to Pinteresting Pairings! Here are a number of Pins that make up an overly-indulgent comfort meal.

Drink / Dessert in a Cup
Bourbon Chocolate Milkshake

Starter
Spring Salad with Tangy Vinaigrette

Entrée
Make your own In-N-Out's Double-Double, Animal Style

Side
Oven Baked Sweet Potato Fries

Eat your heart out.

Ball's in your court: What are some of your favorite completed meals? Who knows, they might just turn up on future Pinteresting Pairing posts!

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10/20/2012

Cross-Country Road Trip: Day Nine, 8/23/12

I have a theory: when living in one place for a long period of time, people are less likely to explore the environment around them; comfort sets in. I lived in California for 14 years, on and off, and visited the beach very seldom. I lived in Las Vegas for 10 years, and didn't take advantage of some serious near-by treasures, such as Grand Canyon National Park--a mere five-hour drive. Don't get me started. I have taken our cross-country trip back to California as a major, and very lucky, "re-do."

Day Nine is, hands down, was--and still is--my favorite day of the cross-country road trip.

We awoke in the Rio Grande National Forest. As noted in Day Eight, sleep was hard to come by the night prior, due to the gradual deflation of our air mattress and a minor claustrophobia-related meltdown. Don't get me wrong. I love camping. But, this particular morning, I was noting a bad combination of zero coffee and serious raccoon eyes. I slowly rolled over, grabbed a jacket, and unzipped the tent.

I felt like I was on set of the Disney fairytale "Enchanted" or something (Please. Don't judge me for having seen this movie. Patrick Dempsey is in it. Enough said.). Running stream, chirping birds, playing squirrels. My mood shifted. This was the ideal start to what would be the perfect day. On the agenda: the Great Continental Divide, Four Corners, and Grand Canyon National Park.

Rio Grand National Forest

We hit the road and first headed for the Great Continental Divide--the stretch of land that parts the waters that flow into the Pacific Ocean from those running into the Atlantic.





Upon first sight, Aunt Beth's words captured what I imagined: "It isn't necessary to fly overseas to see something wonderful; the Great Divide is a drive away." What I would give to one day hike and camp the trail. 

"To the north of the Lower 48, there's a trail that tickles the spine of the Rockies and is possibly the most spectacular long-distance hiking route in North America. This trail weaves back and forth some 745 breathtaking miles between the provinces of Alberta and British Columbia, traversing country far grander and wilder than any contiguous mountain wilderness in the United States. If tacked onto the northern terminus of the Continental Divide Trail (CDT)-as some believe it should be-the combined routes would create, without a doubt, the most eye-popping, jaw-dropping, challenging wilderness trail on Earth." --Backpacker

The Great Continental Divide, between the Rio Grande and
San Juan National Forests
The Great Divide Trail








We said goodbye to the Divide, headed toward our next adventure at the Four Corners...




... and saw some truly amazing sights along the way. Especially in Pagosa Springs, CO. The bluffs and buttes proved some of the most amazing land I've ever seen.











It's strange how I had believed the Grand Canyon to be the most incredible thing I would ever see, without realizing how many other non-publicized sights would be such a close second or third.

Durango to Mesa Verde National Park


The wide range of colors was spectacular.


When we were just outside of Four Corners, the rain fell. Heavily. And we quickly learned that the driver's windshield wiper wasn't working. After a mild panic and several minutes on the side of the road, we made it to Four Corners--the meeting point of Colorado, Utah, Arizona, and New Mexico.



My good friend, Brandy, and I created a bucket list 10 years ago, in high school. A goal of mine was to be in two places at the same time. I hadn't realized I'd one day be in four places at once.





  






Four Corners really took T.C. and me by surprise, as we originally imagined the area to include just the monument. The region is home to Navajo, Hopi, Ute, and Zuni reservations. Tribe members occupy stands along the perimeter of the point to sell memorabilia, jewelry and other handmade trinkets. There, we bought a small dreamcatcher, to capture our negative thoughts, and placed it where we are (seemingly) most often--the car.





We hung our dreamcatcher and got back on the road toward the Grand Canyon.



This depicts a good portion of our cross-country trip.


Route 160 - between Four Corners and Grand Canyon










Right: Tipi












The calm after the storm.

Left: clay house



After nearly 2,500 miles, and late into the afternoon, we made it to Grand Canyon National Park.


And it was just as remarkable as I had imagined. I was able to check off another item on my bucket list. The feeling of being here, at this very place, was unsurmountable. I'd never felt so large and so small at the same time.



If you were to look as far to the right as possible and scan all the way to the left, you would see just how beautifully the colors change. The hues saturate with the lowering of the sun.



It was sad to read that, over the decades, smog has accumulated in the Canyon and will never fully go away:

"While the waters of the Colorado are now usually clearer than before, the same cannot be said for the air in the canyon. Yes, you'll find smog here, smog that has been blamed on both Las Vegas and Los Angeles to the west and a coal-fired power plant to the east, near Page. Scrubbers have been installed on the power plant's smokestacks, but there isn't much to be done about smog drifting from the west." -- Frommers (A direct quote from the Grand Canyon information guide)
















A short hike along the cliffs.







The sun started to set, so we decided to see what the colors would look like in the process. I'm really glad we stayed.





One of the most beautiful sunsets I've ever seen, spent with an incredible person.





















After a few hours and a couple hundred pictures later, we got back on the road toward Historic Route 66. We aimed for Las Vegas and drove until hunger kicked in. We visited a restaurant in Williams, AZ called Pancho McGillicuddy's. Yes, that's right. Pancho. McGillicuddy's. We couldn't resist a peek. We're not usually a picky people, but T.C. and I agreed this was the worst dining experience of the trip. The service was slow; the orders were placed incorrectly; and, most unfortunately, the beer arrived warm. This wasn't enough to be considered a set-back. I don't think anything could have ruined the day we had.

We started our drive on Route 66. It was incredibly dark, and the only things we were able to make out were cliffs and old train tracks. I've heard that the Route is incredibly beautiful. T.C. and I will just have to travel it again on another trip. We reached Kingman, AZ and couldn't drive any longer. We went to bed exhausted, but also thankful for the day we had, and excited for the next--home, sweet home. We could practically taste it.

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About

I'm just a girl who loves food, drink, and sharing what tastes right. Some people say I think about food as often as guys are said to think about.... Well, you get the picture. Very seldom am I able to stick to a recipe. If I use someone else's, keep your eyes peeled for some of my own tweaks. I have a sweet tooth, and I like my butter. If I feel so inclined, I'll add a little extra something.

My furry-faced fiance, T.C., will give ratings (e.g., 4 out of 5 beards, or "stars") for each dish.

Feel free to experiment with me. "Re-learn to taste."

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