tag:blogger.com,1999:blog-66020536179393928432024-03-15T01:38:22.379-07:00Pardon My CrumbsChristie Bishophttp://www.blogger.com/profile/11231411663217241269noreply@blogger.comBlogger383125tag:blogger.com,1999:blog-6602053617939392843.post-20032061093447601722013-02-10T08:00:00.000-08:002013-02-10T08:00:06.316-08:00How To Make Mustard Roasted Potatoes<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZmj1ueguxKnhKwnxWWDZkq68R80pYGTLij8nuG34FUjN0z8WPztaRGEP4MbERnMi8Z3o5BOSLHyvgA3wSc6rGNN6V1duOLS025ZhOpVwXfhnGA_mzOrkVWRDbS_brumYsG4SXF5DPLek/s1600/mustard-roasted-potatoes_s4x3_lg.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZmj1ueguxKnhKwnxWWDZkq68R80pYGTLij8nuG34FUjN0z8WPztaRGEP4MbERnMi8Z3o5BOSLHyvgA3wSc6rGNN6V1duOLS025ZhOpVwXfhnGA_mzOrkVWRDbS_brumYsG4SXF5DPLek/s400/mustard-roasted-potatoes_s4x3_lg.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Recipe: Mustard Roasted Potatoes</b></td></tr>
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Last Friday, my incredible husband really turned the tables on me. After a really long week of work, he surprised me with a homemade dinner, putting on an amazing spread. Not only did he secretly dig through my favorite cookbooks for inspiration, he made recipes we've been wanting to try but haven't found the time. Case in point: <a href="http://www.foodnetwork.com/recipes/ina-garten/mustard-roasted-potatoes-recipe/index.html">Ina Garten's Mustard Roasted Potatoes</a>.<br />
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From the moment I walked in the door, it was like -- BAM!! -- the aroma was unreal. I had no idea what smelled so great until Bryan brought out the potatoes. The combination of baby potatoes, onion, olive oil and grainy mustard all roasting in the oven was heavenly. Even if you're not surprising anyone with dinner, they're easy and undeniably delicious. Best yet, they're sure to put a smile on the face of anyone you're cooking for. Just like me. :)<br />
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<b>Mustard Roasted Potatoes</b><br />
<i>Adapted from <a href="http://www.foodnetwork.com/ina-garten/index.html">Ina Garten's Barefoot Contessa At Home</a></i><br />
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<ul>
<li>2 1/2 pounds small red potatoes (or small Yukon Gold potatoes)</li>
<li>2 yellow onions</li>
<li>3 tablespoons good olive oil</li>
<li>2 tablespoons whole-grain mustard</li>
<li>Kosher salt</li>
<li>1 teaspoon freshly ground black pepper</li>
<li>1/4 cup chopped fresh flat-leaf parsley</li>
</ul>
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Directions: Preheat the oven to 425 degrees. Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in 1/4-inch-thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly. Serve hot sprinkled with chopped parsley and a little extra salt.<br />
Christie Bishophttp://www.blogger.com/profile/11231411663217241269noreply@blogger.com16tag:blogger.com,1999:blog-6602053617939392843.post-66047568057022181022013-02-07T08:00:00.000-08:002013-02-07T08:00:01.234-08:00Hummus with Kalamata Olives, Feta Crumbles + Lemon Oil <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie2atzQYhEGOwtTJzO28PEUoiBlZ17aAQ-Ju-PuyaYSjASKGAtfgC4AE6gtb_VRyOdqKo4gvUqm7V61so2IVvtT2B1l1sg0HTUcUbHCrupbLOyhXILtTXWyyCSFzJV5i3Ky13SaTvlMfY/s1600/IMG_1993.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie2atzQYhEGOwtTJzO28PEUoiBlZ17aAQ-Ju-PuyaYSjASKGAtfgC4AE6gtb_VRyOdqKo4gvUqm7V61so2IVvtT2B1l1sg0HTUcUbHCrupbLOyhXILtTXWyyCSFzJV5i3Ky13SaTvlMfY/s400/IMG_1993.JPG" width="333" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Party Tip: Kick-Up Store-Bought Hummus!</b></td></tr>
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A few weeks ago Bryan and I had a pre-movie snack at Westside Tavern, a gastropub in West LA. We didn't have much time so we ordered what we thought would be fast and easy: Hummus and pita, topped with roasted tomatoes, kalamata olives and crumbled feta.<br />
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When it arrived, it was so delicious and so easy that I was inspired to replicate it for a recent dinner party. I was tight on time -- again -- so hit up Trader Joe's for a bag of fresh pita bread, a tub of plain hummus, a jar of Kalamata olives, Italian parsley and some crumbled feta. When I got home, I spread the hummus on a fun serving platter, roughly chopped the Kalamata olives and parsley, and zested some lemon. I generously sprinkled it all over the hummus and then drizzled a dash of Napa Valley lemon-infused olive oil for color and added flavor.<br />
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And the pita? I warmed it in a 400-degree oven for about 5 minutes (wrapped in foil), then I cut it into wedges and arranged it around the hummus. Party apps, done and done! :)Christie Bishophttp://www.blogger.com/profile/11231411663217241269noreply@blogger.com7tag:blogger.com,1999:blog-6602053617939392843.post-17910093100195136502013-02-05T19:59:00.002-08:002013-02-05T20:06:29.404-08:00Whoopie Pies: Chocolate, Salted Caramel + Marshmallow<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgihRL1ASZgVVPSa12uthPG5XAh-mmlOreYU72K4m5ClGG8A7CbT1_TpUYNvA-ZGjBUPbE3Qdd0Ipf8ttK5OSqXtXdrY1jKtzoLYXxSKC0LkG4Lbu_FaWEeZN-k3DvottUXH6hBneibIEs/s1600/whoopie.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgihRL1ASZgVVPSa12uthPG5XAh-mmlOreYU72K4m5ClGG8A7CbT1_TpUYNvA-ZGjBUPbE3Qdd0Ipf8ttK5OSqXtXdrY1jKtzoLYXxSKC0LkG4Lbu_FaWEeZN-k3DvottUXH6hBneibIEs/s400/whoopie.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Chocolate, Salted Caramel + Marshmallow Whoopie Pies</b></td></tr>
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Moist chocolate cake. Vanilla bean marshmallow creme. Salted Caramel drizzle. Need I say more?<br />
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Okay, maybe just a little more. How about all that combined to make one of the best whoopie pies you've ever had? These little beauties are incredible. I made them last weekend for a Super Bowl party (pipe on some white stitching and you've got football pies!) and not one was left. I combined two recipes in what I think may be my most successful whoopie pie attempt to date. (Although these <a href="http://pardonmycrumbs.blogspot.com/2011/12/day-1-of-holiday-recipes-chocolate.html">Chocolate Candy Cane</a> and <a href="http://pardonmycrumbs.blogspot.com/2009/12/gingerbread-whoopie-pies.html">Gingerbread Whoopie Pies</a> are pretty fantastic.). If you need a recipe, try this one and let me know what you think. I couldn't believe how light and moist the cake was and how well the marshmallow filling held up on the warm Super Sunday afternoon.<br />
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<b>Chocolate + Salted Caramel Whoopie Pies</b><br />
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<i>Makes 8-10 Whoopie Pies</i><br />
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<ul>
<li>6 tablespoons (3 ounces) shortening</li>
<li>1 cup sugar</li>
<li>1 large egg</li>
<li>1 cup milk</li>
<li>5 tablespoons cocoa</li>
<li>2 1/4 cups flour</li>
<li>1/2 teaspoon baking powder</li>
<li>1 teaspoon baking soda</li>
<li>2 teaspoons vanilla</li>
<li>1/2 teaspoon salt</li>
<li>1 jar Trader Joe's Salted Caramel Mixture</li>
</ul>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6adcKn5NayMssIPFOKOKbabXCIjWlitCzu24O31fEutAsCabPCsOSNNiSV06SSiLJt57kKAaDK0Xk80igSjI0ps8e4puv8LUOSidvdaqHDIdYMgBtX16p3qqNJCqNBYHWYlQ0gD1H1L0/s1600/Screen+shot+2013-02-05+at+7.18.08+PM.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6adcKn5NayMssIPFOKOKbabXCIjWlitCzu24O31fEutAsCabPCsOSNNiSV06SSiLJt57kKAaDK0Xk80igSjI0ps8e4puv8LUOSidvdaqHDIdYMgBtX16p3qqNJCqNBYHWYlQ0gD1H1L0/s400/Screen+shot+2013-02-05+at+7.18.08+PM.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Clockwise, from top left: Baked whoopie pies, circular piping, <br />assemble sandwiches, finished whoopie pies</b></td></tr>
</tbody></table>
Directions: Preheat oven to 350°. In the bowl of an electric mixer fitted with a paddle attachment, cream together butter and sugar until light and fluffy. Add egg and vanilla, beating well until combined. In a medium-sized bowl whisk together the flour, cocoa, salt, baking powder and baking soda. Slowly add the flour mixture and milk into the mixer, alternating additions until fully blended. Using a tablespoon or 2" cookie scoop, drop circular mounds of batter onto parchment- or foil-lined baking sheets.<br />
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Note: To shape these into footballs, using a butter knife or your fingertips to gently create points on either side of the mound, creating the shape of a football. Bake 10 to 12 minutes, or until firm. Let cool completely on wire racks.<br />
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<b>Marshmallow Filling</b><br />
<br />
<ul>
<li>1 cup (2 sticks) unsalted butter, at room temperature</li>
<li>2 cups sifted confectioners' sugar</li>
<li>1 jar (7 1/2 ounces) marshmallow Fluff</li>
<li>2 teaspoons pure vanilla extract</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKzyDR2Q0KWogpiA17noDZYvEI3D2gPRrQPhVYhSvoKtDE_rNcB1siQRUD1ZccT1TrGH4MPU02vlXUtYywOqo4Xo1mADz-z5T4_yBwldOoyRdrbuytksntULOUq34VvrO9s_a-tFwMwvQ/s1600/IMG_2011.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKzyDR2Q0KWogpiA17noDZYvEI3D2gPRrQPhVYhSvoKtDE_rNcB1siQRUD1ZccT1TrGH4MPU02vlXUtYywOqo4Xo1mADz-z5T4_yBwldOoyRdrbuytksntULOUq34VvrO9s_a-tFwMwvQ/s320/IMG_2011.JPG" width="320" /></a>In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until pale and fluffy, about 3 minutes. Add Fluff and vanilla and continue mixing until well combined.<br />
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Transfer the marshmallow mixture to a large piping bag fitted with a large star tip. Arrange half of the whoopie pies bottom-side up. Starting from the edges, pipe the filling onto each whoopie pie in a circular motion until the whole surface is covered. Drizzle 1 teaspoon of salted caramel mixture over the filling and gently top with an appropriately-sized whoopie pie, top-side up.<br />
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<span style="text-align: center;">Note: To decorate the whoopie pies as footballs, pipe a small amount of the remaining marshmallow filling to replicate football laces (see image, left).</span>Christie Bishophttp://www.blogger.com/profile/11231411663217241269noreply@blogger.com10tag:blogger.com,1999:blog-6602053617939392843.post-58914544604071827522013-01-29T08:00:00.000-08:002013-01-29T11:59:51.040-08:00NFL Potato Skins: Super Bowl Snack Genius!<div style="text-align: left;">
So exactly one year ago, I'm flipping through <a href="http://www.foodnetwork.com/holidays-and-parties/team-potato-skins/index.html">Food Network Magazine</a> when I stop dead in my tracks. I turn the magazine lengthwise, similar to how I can only imagine a man would to an issue of Playboy, and start to "Oooh" and "Ahhh." My husband, Bryan, looks at me curiously, finally asking "What food needs an entire vertical spread of a magazine?"</div>
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"Potato skins. Customized for each of the NFL's 32 teams," I replied.</div>
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"Oohhh," he said. Followed by a grab for the magazine and a "Lemme see!"</div>
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It was then that he understood. Simply put, the idea of creating custom potato skin recipes reflecting a city's local ingredients, flavors and food favorites is brilliant. Totally brilliant. Which is exactly why I'm sharing this post again, two years later. It's a classic, just like these potato skins. So even if your favorite team isn't in the Super Bowl, find the recipe and try it anyway. At least they can be at your Big Game party in spirit! </div>
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Here's how you make each of the potato skins:</div>
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General directions: Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)</div>
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<b>AFC TEAMS</b></div>
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<a href="http://www.foodnetwork.com/recipes/food-network-kitchens/chesapeake-butter-potato-skins-recipe/index.html">1. Baltimore Ravens</a></div>
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Chesapeake Butter Potato Skins: Melted butter, Old Bay Seasoning, grated parmesan and chopped chives</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdX_jPE6YQWV7WAUREpr06zttigLeuhUtz5zfAsTUWm3lJ1kenhZ4mD_b8D7QCydiGNbZlPGvKrjmzl-oo9M15rqn-uxXpmTaIXpLyEAJDtqIGWe3thFnfy9Igt3ZZ7IDPAzw8VgJuLOoY/s1600-h/Baltimore+Ravens+Skins.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5427963461970812130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdX_jPE6YQWV7WAUREpr06zttigLeuhUtz5zfAsTUWm3lJ1kenhZ4mD_b8D7QCydiGNbZlPGvKrjmzl-oo9M15rqn-uxXpmTaIXpLyEAJDtqIGWe3thFnfy9Igt3ZZ7IDPAzw8VgJuLOoY/s400/Baltimore+Ravens+Skins.jpg" style="cursor: pointer; display: block; height: 101px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></a></div>
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><span class="Apple-style-span" style="color: black;"><a href="http://www.foodnetwork.com/recipes/food-network-kitchens/hot-wing-potato-skins-recipe/index.html">2. Buffalo Bills</a></span></span></div>
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Hot Wing Potato Skins: Blue cheese dressing, cayenne hot sauce, and chopped celery and carrots</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7fMcwB_u1Sl515RNeD_GIamyFrIivHyZhJOsLhM2nNH-ZweBn-PctFFetT_pn4p6AbFGUlyE0xLRWiZmXnoOSB1YCyacLnTAdulas7P6HzcaIRqzPZ6BOA07LUpryyHsEOvNUsj5bnsNl/s1600-h/Buffalo+Bills.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5427963469647135362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7fMcwB_u1Sl515RNeD_GIamyFrIivHyZhJOsLhM2nNH-ZweBn-PctFFetT_pn4p6AbFGUlyE0xLRWiZmXnoOSB1YCyacLnTAdulas7P6HzcaIRqzPZ6BOA07LUpryyHsEOvNUsj5bnsNl/s400/Buffalo+Bills.jpg" style="cursor: pointer; display: block; height: 104px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></a></div>
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<a href="http://www.foodnetwork.com/recipes/food-network-kitchens/five-way-chili-potato-skins-recipe/index.html">3. Cincinnati Bengals</a></div>
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Five-Way Chili Potato Skins: Cincinnati-style chili, kidney beans, chopped onion, shredded cheddar and oyster crackers</div>
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5427963474181165618" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKQ4sbXcyRSxBy2WjISwFAa1BQc2u_ETf02loD7P9oUcBFMsebc54QXj1QaqvA0pjvqa1ZQdMIpoJuunIkqBSD6kPYZ19x7LdDRI1Hv6yr-Z4hjFOyKZn8M6eTTXxfz-IPihpQuN-Is6_L/s400/Cinncinati+Bengals.jpg" style="cursor: pointer; display: block; height: 150px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div>
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<a href="http://www.foodnetwork.com/recipes/food-network-kitchens/all-the-way-potato-skins-recipe/index.html">4. Cleveland Browns</a></div>
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All the Way Potato Skins: Deli-sliced corned beef, shredded Swiss cheese, grated horseradish and spicy mustard; bake 5 more minutes</div>
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5427963476721452754" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGYpf_n9EHWbrp7PYXELFom6XtZGTh6ebozttHYSH0QEu9IdhYDHM_aTh8h06CgHLX2FaSW2X4g4ksChxhWqQ-2P4oXbH4E3OJkqcGZht4PNCC50_Zdq3R3oNvp3lLC3LQwyLicL80rur9/s400/Cleveland+Browns.jpg" style="cursor: pointer; display: block; height: 151px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div>
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<a href="http://www.foodnetwork.com/recipes/food-network-kitchens/western-omelet-potato-skins-recipe/index.html">5. Denver Broncos</a></div>
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Western Omelet Potato Skins: Sauteed green pepper, onion and ham, paprika and chopped parsley on cheesy skins</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbeZ4lQ-gTJ7xCG-M3Tbw_Ch5QVizyhp8qENO9-i8lCtfo4-bN8Ztk386nLNPPzccuJ_YntECRooiPma5zrZ75WmZOizsG8fX8cU6RYPZgVagyQeytxILE11Udm1C5lqJNTJF50ajFwkXZ/s1600-h/Denver+Broncos.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5427963487168321218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbeZ4lQ-gTJ7xCG-M3Tbw_Ch5QVizyhp8qENO9-i8lCtfo4-bN8Ztk386nLNPPzccuJ_YntECRooiPma5zrZ75WmZOizsG8fX8cU6RYPZgVagyQeytxILE11Udm1C5lqJNTJF50ajFwkXZ/s400/Denver+Broncos.jpg" style="cursor: pointer; display: block; height: 139px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></a></div>
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<a href="http://www.foodnetwork.com/recipes/food-network-kitchens/tex-mex-potato-skins-recipe/index.html">6. Houston Texans</a></div>
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Tex-Mex Potato Skins: Refried beans, crumbled chorizo, shredded monterey jack, hot sauce and pickled jalapenos</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrbqxD5gP8awNcG7BCvJmG3jR9a7YFON_k-d_L5NLuC5B5vE6fZHGY-u4S-hc1xV-yMNVdZB2mr5hLV2iaGknFil6ipYhcp3joZZ3-6-d7BdAAsUzu6OTffb28y9ihdWu8cPJGb25TEKGI/s1600-h/Houston+Texans.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5427963950430730034" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrbqxD5gP8awNcG7BCvJmG3jR9a7YFON_k-d_L5NLuC5B5vE6fZHGY-u4S-hc1xV-yMNVdZB2mr5hLV2iaGknFil6ipYhcp3joZZ3-6-d7BdAAsUzu6OTffb28y9ihdWu8cPJGb25TEKGI/s400/Houston+Texans.jpg" style="cursor: pointer; display: block; height: 125px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></a></div>
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<a href="http://www.foodnetwork.com/recipes/food-network-kitchens/fried-pork-potato-skins-recipe/index.html">7. Indianapolis Colts</a></div>
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Fried Pork Potato Skins: Mayonnaise mixed with mustard and hot sauce, sliced fried pork cutlets, chopped tomato and diced red onion</div>
<div>
<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5427963955251480418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5MoVZiLxF_OAV5lWmAzyW1HykUWMQtoItZgXhW0xSkQgOEKVQNkEeFtsFa4xaxhqIAQp4RpFzT2htHe1SEPJHsu7N1oXnhsH_Z9Jn842AE8DbsQy277gINnM5I8gKFRV_JRSDTMTWSiWa/s400/Indianapolis+Colts.jpg" style="cursor: pointer; display: block; height: 154px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div>
<div>
<a href="http://www.foodnetwork.com/recipes/food-network-kitchens/deviled-crab-potato-skins-recipe/index.html">8. Jacksonville Jaguars</a></div>
<div>
Deviled Crab Potato Skins: Crab salad, cayenne pepper and paprika; bake 5 more minutes</div>
<div>
<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5427963961861621042" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1aCueOUwFvPo5yu9qArH5G7szbNymzUWEqQ91nTThzZiyyh5A81y1s62yyn5m0AlHvLnxVko9PYXheuUBN2vY9smJYuIfZN8gUTj8z308WKZqKDfth2STJgNNsI56F6xxIMVEvkj-2Y0Z/s400/Jacksonville+Jaguars.jpg" style="cursor: pointer; display: block; height: 136px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div>
<div>
<a href="http://www.foodnetwork.com/recipes/food-network-kitchens/kc-bbq-potato-skins-recipe/index.html">9. Kansas City Chiefs</a></div>
<div>
KC BBQ Potato Skins: Pulled pork, barbecue sauce and sliced scallions on cheesy skins</div>
<div>
<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5427963964336258674" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia0XUlLauc4QA_ywZmK5nDcIEXKYr5AkQKZR11gV_wcMEbgPHtB88R1IBYscqWOIe3tirDAq0NHrBaNFZbA4bwqGj8VN53FnRYaHDusKTETkAEnfvaBnpglyhiFCeghMono-xZIM4CbIz8/s400/Kansas+City+Chiefs.jpg" style="cursor: pointer; display: block; height: 128px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div>
<div>
<a href="http://www.foodnetwork.com/recipes/food-network-kitchens/cubano-potato-skins-recipe/index.html">10. Miami Dolphins</a></div>
<div>
Cubano Potato Skins: Mayonnaise, sliced ham, Swiss cheese, mustard and sliced pickles; bake 5 more minutes</div>
<div>
<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5427963969974313394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidG51SXssAi46yQ4ykzipjEsnzPPudd0xXPZWT8mVzG1UHTpkxYVz2gH9JOZ2pOOfWg6rK43NtZsy7LriM8GICvm0Nw6T5MtmH8GDUuIelPUaa42NUAJ_dcYBz74pV1l4mnn9W1qnPKGg6/s400/Miami+Dolphins.jpg" style="cursor: pointer; display: block; height: 139px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div>
<div>
<a href="http://www.foodnetwork.com/recipes/food-network-kitchens/maple-bacon-potato-skins-recipe/index.html">11. New England Patriots</a></div>
<div>
Maple-Bacon Potato Skins: Apple butter, crisp bacon and maple syrup on cheesy skins</div>
<div>
<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5427964742718945170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2RJejCb34hv5ipDyuAXLDGhocSZ3QkOOzyH5zofMizrXuOQ3iyVbNkzLH3JM9kvGU6tyeTaiodQBT_BFpJtlS-coCGTD4pIy5HqJePB9BME-LelE1BdhKZtPfoBO5lTR46mav8QY_Lf1O/s400/New+England+Patriots.jpg" style="cursor: pointer; display: block; height: 113px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div>
<div>
<a href="http://www.foodnetwork.com/recipes/food-network-kitchens/deli-pastrami-potato-skins-recipe/index.html">12. New York Jets</a></div>
<div>
Deli Pastrami Potato Skins: Deli-sliced pastrami, Russian dressing and dill pickle slices on cheesy skins</div>
<div>
<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5427967459956468994" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMNHkeIDUYtyq2w-6rFOWJNhABlbV9McAhmwWMWx7tfmgC6ilyEKVnbE0e4hyphenhyphenz8hXYRsMWoTeomPo4LUd0QGPP1rVVeJztLjAYC4P7eKhHfFGe_99o_rPxVrY7z7q1WZVNWtwIh9Anjk3x/s400/New+York+Jets.jpg" style="cursor: pointer; display: block; height: 200px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div>
<div>
<a href="http://www.foodnetwork.com/recipes/food-network-kitchens/loaded-tacos-potato-skins-recipe/index.html">13. Oakland Raiders</a></div>
<div>
Loaded Tacos Potato Skins: Shredded chicken mixed with taco seasoning, queso blanco, sour cream, salsa, pickled jalapeños and cilantro</div>
<div>
<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5427964744967245682" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkKm-G1UbAZxbPBKw1HJ9lYjfkcCZvR2RPHc_fzJLqwnWFzvJ7oBuBW67CXpOKXLt4s_fN1IHMSx9qc1-EXzqBqGeL7v3y_sPnT_8tuCq1i6XzC0Np058ezqa5_lUooYVqyUGb1epQ1B10/s400/Oakland+Raiders.jpg" style="cursor: pointer; display: block; height: 131px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div>
<div>
<a href="http://www.foodnetwork.com/recipes/food-network-kitchens/loaded-tacos-potato-skins-recipe/index.html">14. Pittsburgh Steelers</a></div>
<div>
Steel City Sausage Potato Skins: Sauteed onions and kielbasa, sauerkraut and grated Swiss cheese; bake 5 more minutes</div>
<div>
<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5427964751353800546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkd-TuCTcGb0cj38fngeXw_ptYzbDo_joMwhm2Ay3xlCiVlT2nVZLpv5CaRJ7mYrbKYkB9gPBHQ-EFUffCx6Q-II_PK9FOouIukq3byikFzDT-ckTx3QhGA65awzUgyJORJddxIFgNR8gC/s400/Pittsburgh+Steelers.jpg" style="cursor: pointer; display: block; height: 120px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div>
<div>
<a href="http://www.foodnetwork.com/recipes/food-network-kitchens/california-fresh-potato-skins-recipe/index.html">15. San Diego Chargers</a></div>
<div>
California Fresh Potato Skins: Guacamole, sprouts and shredded monterey jack</div>
<div>
<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5427964753878166306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdianFowqPhUP1Jt9HeUlxolrGUOHw5e89n3D2eRpQIPU36ZogzhxfFIZ-euEeOTYgZVs6ycWPALbiUqM-pLKfJND2fnWsrFPiTV_5AGr5QjD8WtSZa3PloAfl43Xvplm0iyDsKcmG7xo8/s400/San+Diego+Chargers.jpg" style="cursor: pointer; display: block; height: 174px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div>
<div>
<a href="http://www.foodnetwork.com/recipes/food-network-kitchens/nashville-side-potato-skins-recipe/index.html">16. Tennessee Titans</a></div>
<div>
Nashville Side Potato Skins: Creamy mac and cheese; bake 5 more minutes</div>
<div>
<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5427964762915283746" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyk3JZvNMvYG8Aq2K3QDMRdHEe86kS81RVxAT98QbP6y56IIlQd7CGBMRECYgU2qcyY0IYd-isw35Yu7ftFyM4M5uyNM3tKOqyWK09al_SgNLwIoXx6YgpMH5G80vzuhd0i2S0BIed4efY/s400/Tennessee+Titans.jpg" style="cursor: pointer; display: block; height: 123px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div>
<div>
<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><br /></span></div>
<div>
<b>NFC TEAMS</b></div>
<div>
<a href="http://www.foodnetwork.com/recipes/food-network-kitchens/southwestern-nachos-potato-skins-recipe/index.html">1. Arizona Cardinals</a></div>
<div>
Southwestern Nachos Potato Skins: Salsa, pickled jalapenos, chopped scallions and cilantro, and sour cream on cheesy skins</div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTYRU4NfQsyAaP4O1XuyvheNwPvUpd-TzRNN9GFtr105zBEeEAhzm1aI6GLcsbeN4dv4hqu-IxU4zPf73K26mSw-76s_2a9pl_UzBMJLnkXI8ZsV7xD2Oqkem5_H82OvWuUEcLXLVYaeip/s1600-h/Arizona+Cardinals.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5427965245916345314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTYRU4NfQsyAaP4O1XuyvheNwPvUpd-TzRNN9GFtr105zBEeEAhzm1aI6GLcsbeN4dv4hqu-IxU4zPf73K26mSw-76s_2a9pl_UzBMJLnkXI8ZsV7xD2Oqkem5_H82OvWuUEcLXLVYaeip/s400/Arizona+Cardinals.jpg" style="cursor: pointer; display: block; height: 124px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></a></div>
<div>
<a href="http://www.foodnetwork.com/recipes/food-network-kitchens/georgia-peach-potato-skins-recipe/index.html">2. Atlanta Falcons</a></div>
<div>
Georgia Peach Potato Skins: Peach preserves mixed with yellow mustard, cubed ham and canned fried onions on cheesy skins</div>
<div>
<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5427965246331250226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuz_QsoePRlb_1E8838C9M96qnW7zUDQxd2GXpm6amQvCbMJBPIlx40Ix0q7q8cPHJxaXmwnjjBKBTYnWzbA14Tm-1HpqeEl8Ek-sa800yhLLA2fospMtI2K6SKQj89NMNjG5JLQHG5iof/s400/Atlanta+Falcons.jpg" style="cursor: pointer; display: block; height: 150px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div>
<div>
<a href="http://www.foodnetwork.com/recipes/food-network-kitchens/country-ham-potato-skins-recipe/index.html">3. Carolina Panthers</a></div>
<div>
Country Ham Potato Skins: Ham salad, chopped parsley and minced pickles on cheesy skins</div>
<div>
<br /></div>
<div>
<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5427965256741094514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbNvNCe7zIv8Ca7HCI2SrMQLM6y0YvWj2cfCuygEqYbaA77Bw2dIVf8IFJJW1hSCsJGYqe79d8ww9bExELSibU3YIbnXNaEDCC9EfJzZ0ioNAbPEkm3x0eax1U2SVNQXlhzOB1d8ENgshU/s400/Carolina+Panthers.jpg" style="cursor: pointer; display: block; height: 121px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div>
<div>
<a href="http://www.foodnetwork.com/recipes/food-network-kitchens/the-works-potato-skins-recipe/index.html">4. Chicago Bears</a></div>
<div>
The Works Potato Skins: Sweet pickle relish, dill pickle spear, pickled peppers, yellow mustard, chopped onion and tomato, celery salt and poppy seeds</div>
<div>
<br /></div>
<div>
<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5427965259140326466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4RZ-yZACN3BmsgsLpzixUyyQaE_eL3uHVDb6jW0k_wIXivd9NHjSKy9fcrhfV7qtsXHnz79Q6SOe073XAeL1olA1lnOqUTDrynZPcEIYOp1bF5OLMt2BNMMgsUe90YzZkZCXLJ_dknsKs/s400/Chicago+Bears.jpg" style="cursor: pointer; display: block; height: 124px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div>
<div>
<a href="http://www.foodnetwork.com/recipes/food-network-kitchens/texas-chili-potato-skins-recipe/index.html">5. Dallas Cowboys</a></div>
<div>
Texas Chili Potato Skins: Chunky chili, grated longhorn cheddar, chopped onion, sour cream and hot sauce</div>
<div>
<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5427965263968553634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKxYKhQ_ElNrpbLGpVq6JZdqNh7x7ucPH6k78YVP1pynXBa7-n-fOEYzK0RnpWzmFiToWn1Zn1kttklFbWTZfojf-fK-TyX0LD1bSSOGoEblY_U3dqDzLV4geRldCDqAsX0S7yz61C5-gG/s400/Dallas+Cowboys.jpg" style="cursor: pointer; display: block; height: 123px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div>
<div>
<a href="http://www.foodnetwork.com/recipes/food-network-kitchens/coney-dog-potato-skins-recipe/index.html">6. Detroit Lions</a></div>
<div>
Coney Dog Potato Skins: Sliced hot dogs, chili, diced onions, shredded cheddar and yellow mustard</div>
<div>
<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5427965813750226546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2FiKEhN2tYG8fa-T9Of8JbkqDDigcld7RDGrpx9PRbpHYqSAnc87kn1npuA61PO1tjQ-7aPpaaGqNvI90mrAVX5PAWK6lM66ALXZkUQLTQfMMvMIdYn49vNLjlPmecgZ_yVk3_6EFxi0L/s400/Detroit+Lions.jpg" style="cursor: pointer; display: block; height: 154px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div>
<div>
<a href="http://www.foodnetwork.com/recipes/food-network-kitchens/wisconsin-beer-brats-potato-skins-recipe/index.html">7. Green Bay Packers</a></div>
<div>
Wisconsin Beer Brats Potato Skins: Beer cheese spread, sliced grilled bratwurst and brown mustard</div>
<div>
<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5427965817760729266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9EE9GIPEY9-9-pu8j32ZcjbPGdeiA55qYPXOyLODapOyLZSYtGdyOglOzaXiOlVZRHOjG_Fgm75s51SKXgnYx8EZLhR8UAjmbeoTlvsdPt7qN925CQ4p0YYZFp1qekw9mSxJk462-jCd7/s400/Green+Bay+Packers.jpg" style="cursor: pointer; display: block; height: 151px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div>
<div>
<a href="http://www.foodnetwork.com/recipes/food-network-kitchens/cheeseburgers-potato-skins-recipe/index.html">8. Minnesota Vikings</a></div>
<div>
Cheeseburgers Potato Skins: Grilled mini burgers, lettuce, tomato, ketchup and pickles on cheesy skins</div>
<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5427965825586430930" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjppxPCbl3silXGXVB0SfHUIGgwRCZFthT7Cq84M7DavZLIwtooKqVuHCBNSSN5KtJAExTsbRupGsK4gEBHKDT3NHQQDlkyzJWkgbl24SDNM-fOWNActsO8_o_uXusy-SzDs1HvPRgLkHVs/s400/Minnesota+Vikings.jpg" style="cursor: pointer; display: block; height: 173px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div>
<div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #0000ee;"><br /></span></div>
<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"></span><br />
<div>
<a href="http://www.foodnetwork.com/recipes/food-network-kitchens/muffuletta-potato-skins-recipe/index.html">9. New Orleans Saints</a></div>
<div>
Muffuletta Potato Skins: Assorted sliced Italian deli meats, provolone, olive salad and sliced pepperoncini</div>
<div>
<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5427965830126289810" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm7-RiPjcVAnJbnJfkBxHcdn1EFbVW1Y2y3VCLyRi3xBlsfkE4nYv_OiGcb16tLzkH-NCGw0Q3DhX60_wQQsWerygRwJpLNmKDMjQg2qdpLvG6Ye5kUsgjR2PtlcfP06M1wM7dhdUwJfDK/s400/New+Orleans+Saints.jpg" style="cursor: pointer; display: block; height: 147px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div>
<div>
<a href="http://www.foodnetwork.com/recipes/food-network-kitchens/sausage-and-peppers-potato-skins-recipe/index.html">10. New York Giants</a></div>
<div>
Sausage and Peppers Potato Skins: Sauteed onions, green peppers and Italian sausage and fresh mozzarella; bake 5 more minutes</div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0rjbRwok49t25kridQL372iXIfwYFJAdZ7DB2ka8WUMZ_K4V9NLY4SW8fzfL6_l7qgPoaj1Rrx2CHkllYPcX5ZDq4nla5duZbhCVbf2MB6Vd7VRGh_kj4orZ7b8G-rZeturN6r2uF0vRK/s1600-h/New+York+Giants.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5427965832583219746" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0rjbRwok49t25kridQL372iXIfwYFJAdZ7DB2ka8WUMZ_K4V9NLY4SW8fzfL6_l7qgPoaj1Rrx2CHkllYPcX5ZDq4nla5duZbhCVbf2MB6Vd7VRGh_kj4orZ7b8G-rZeturN6r2uF0vRK/s400/New+York+Giants.jpg" style="cursor: pointer; display: block; height: 160px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></a></div>
<div>
<a href="http://www.foodnetwork.com/recipes/food-network-kitchens/cheesesteaks-potato-skins-recipe/index.html">11. Philadelphia Eagles</a></div>
<div>
Cheesesteaks Potato Skins</div>
<div>
Sauteed onions and roast beef, Worcestershire sauce and Cheez Whiz; bake 5 more minutes</div>
<div>
<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5427966291862584066" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimOZOGJNYIMENhVONA7HEXR6O3t3_P8UfqAUSu6Q6T6YrfI-4xW6oKBuNiRuq-kTpuQxI_UGF9O271FXJ4AEO1akv6qvku6qnW8z51G_J37sH1Ekao3AZufxb_OJqnVwc18edwxW0ZR8jj/s400/Philadelphia+Eagles.jpg" style="cursor: pointer; display: block; height: 134px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div>
<div>
<a href="http://www.foodnetwork.com/recipes/food-network-kitchens/frisco-gourmet-potato-skins-recipe/index.html">12. San Francisco 49ers</a></div>
<div>
Frisco Gourmet Potato Skins: Artichokes pureed with goat cheese, garlic, fresh herbs and olive oil; bake 5 more minutes</div>
<div>
<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5427966297425655970" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC8D8h0R1AMlByc9Khx9NvCaWq0m5ZJjeZt_ALxjlKfqMR5naT2ap9YbL8zFOLqDveGLZwLvyfks-PVbotWKlntaFEYHQjIKQ3Mu5YyiWj56OUaDQjCSNOY-6ceEJrkqBGLL_gpU0XEu_1/s400/San+Francisco+49ers.jpg" style="cursor: pointer; display: block; height: 117px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div>
<div>
<a href="http://www.foodnetwork.com/recipes/food-network-kitchens/pacific-salmon-potato-skins-recipe/index.html">13. Seattle Seahawks</a></div>
<div>
Pacific Salmon Potato Skins: Flaked grilled salmon, sauteed wild mushrooms, and chopped parsley and chives</div>
<div>
<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5427966302304435554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaH_8jMWljzl1mLaVUO5TLmTauvCJ0RmsCG4U02F1LmUvz45rM-7a116eF60STE8b_YThl8ODYLpgmDlvh4jDkEVf8xStYvYASsPATL2-WGTKVWoiG4F1QzIO9mIVyieu8MnEGNtzM-0w-/s400/Seattle+Seahawks.jpg" style="cursor: pointer; display: block; height: 154px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div>
<div>
<a href="http://www.foodnetwork.com/recipes/food-network-kitchens/toasted-ravioli-potato-skins-recipe/index.html">14. St. Louis Rams</a></div>
<div>
Toasted Ravioli Potato Skins: Ricotta mixed with parmesan and chopped basil, tomato sauce and shredded mozzarella; bake 5 more minutes</div>
<div>
<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5427966306241007282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVOCXrwQ6VS-cDvAmh8Ft_z_POYbvm7wc_NeA7k5E42a2EwyWQqhuOjL8KzQZIIabAu_rWFB2I0F7z-iW4iyT4KiVxTpnIChzddgKZOefmpb6RjnbJi70iYlnd9GqejKEBUZUa5FJx6zon/s400/St.+Louis+Rams.jpg" style="cursor: pointer; display: block; height: 131px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div>
<div>
<a href="http://www.foodnetwork.com/recipes/food-network-kitchens/mojo-shrimp-potato-skins-recipe/index.html">15. Tampa Bay Buccaneers</a></div>
<div>
Mojo Shrimp Potato Skins: Shrimp sauteed with rum and mojo sauce</div>
<div>
<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5427966310426158338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTrPmNpL9UexLEMvAUBq8SBUO8u7hSGVZ9HyKSPNuDfi5MfXDtLhXA9p6swjj70-yt3zdsktH1_3DHPpBoT0l6sVzJOKef0keprIs-s1XoRZI7qhuJNE1-sM68oXzKXMMywClD9JoGt5YI/s400/Tampa+Bay+Buccaneers.jpg" style="cursor: pointer; display: block; height: 135px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div>
<div>
<a href="http://www.foodnetwork.com/recipes/food-network-kitchens/red-slaw-skins-potato-skins-recipe/index.html">16. Washington Redskins</a></div>
<div>
Red-Slaw Skins Potato Skins: Red-cabbage slaw and crumbled bacon on red potato skins</div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA_56sp2sOa8SgxCebQcJenN-9ZIWOAflOM9RhSrmVAYOV7E1r1l3iboq4bkxFe7HKJdaNcj2YeSdYZj6wpArm9MEq3b5RMWymitE9Ij91IvZvnEO-G2kJHrLkjdqGQEwVrc0C64Bxp34y/s1600-h/Washington+Redskins.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5427967054836836754" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA_56sp2sOa8SgxCebQcJenN-9ZIWOAflOM9RhSrmVAYOV7E1r1l3iboq4bkxFe7HKJdaNcj2YeSdYZj6wpArm9MEq3b5RMWymitE9Ij91IvZvnEO-G2kJHrLkjdqGQEwVrc0C64Bxp34y/s400/Washington+Redskins.jpg" style="cursor: pointer; display: block; height: 176px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7p2PqpS_w8B4tZ3AxsoRT8ZaOwcxhnGKzqukcPoli54j9k5KlnbIxmi2xblcOl8b8Msw_J81j3qDYeHPJVNiysY3jvAMKgFt_cHlQ-G_jqiW6PtWq-7z3Fbe4Hrv6ka-VT_kR2meQPaJD/s1600-h/Washington+Redskins.jpg"></a></div>
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Christie Bishophttp://www.blogger.com/profile/11231411663217241269noreply@blogger.com20tag:blogger.com,1999:blog-6602053617939392843.post-46172790416213627602013-01-15T07:00:00.000-08:002013-01-16T18:35:43.711-08:00Vegetarian Butternut Squash + Mushroom Lasagna<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzt-Eedc0yTERgZK4R3lmYMQ0A4veN7WEotNwPHzIzAXRrcEl2zDGQfYQsS5X-VJyXM5qb9cCSagpdNFK2r0X0tOTPObmlD8H62uK24XZcg_YC48_TYdpi1xDGlASY6E4QV853CG5xWdM/s1600/IMG_1479.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzt-Eedc0yTERgZK4R3lmYMQ0A4veN7WEotNwPHzIzAXRrcEl2zDGQfYQsS5X-VJyXM5qb9cCSagpdNFK2r0X0tOTPObmlD8H62uK24XZcg_YC48_TYdpi1xDGlASY6E4QV853CG5xWdM/s400/IMG_1479.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Butternut Squash + Mushroom Lasagna</b></td></tr>
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I'm always on the look-out for new and interesting lasagna recipes. Over the holidays, I was on the hunt for a vegetarian recipe that would appeal to both a carnivorous and vegetarian crowd. I wanted it to be substantial enough to please both camps but also delicious enough that I would want to add it to my recipe repertoire. Enter this butternut squash and mushroom lasagne recipe, loaded with tender steamed squash, cremini mushrooms sauteed with onion, thyme and sage, and a rich Parmesan, mozzarella and ricotta cheese mixture.<br />
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Simply put, it was a winner-winner lasagna dinner. But during assembly, I was shocked at how much lasagna the recipe makes. Surely the quantity of ingredients would easily make two lasagnas, right? Not the case. After all was said and done, my large glass casserole dish was bursting with <span style="text-align: -webkit-auto;">FIVE</span><span style="text-align: -webkit-auto;"> dense layers of squash, mushrooms and cheese. And that's not counting the eggs, which I omitted to accomodate the vegetarians in the crowd. The hour-plus cooking time was long but the house was wafting with the amazing aroma of bubbling cheese, earthy vegetables and herbs. Well worth it.</span><br />
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My meat- and veggie-loving guests ate the lasagna right up. Literally. Bryan and I had leftovers the next day and arguably, it was even better. </div>
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<b>Butternut Squash and Mushroom Lasagna</b><br />
<i>Adapted from <a href="http://www.bonappetit.com/recipes/2004/11/butternut_squash_and_mushroom_lasagna">Bon Appetit Magazine</a></i><br />
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<b>Ingredients:</b><br />
<ul>
<li>1/4 cup (1/2 stick) unsalted butter</li>
<li>2 1/2 cups chopped onions</li>
<li>1/2 pound crimini (baby bella) mushrooms, sliced (about 3 cups)</li>
<li>2 pounds butternut squash, peeled, seeded, cut into 1/4-inch-thick slices (about 5 1/2 cups)</li>
<li>1 14-ounce can vegetable broth</li>
<li>4 tablespoons chopped fresh thyme, divided</li>
<li>4 tablespoons sliced fresh sage, divided</li>
<li>3 15-ounce containers whole-milk ricotta cheese</li>
<li>4 cups grated mozzarella cheese, divided</li>
<li>2 cups grated Parmesan cheese, divided</li>
<li>4 large eggs</li>
<li>Olive oil</li>
<li>1 9-ounce package no-boil lasagna noodles</li>
</ul>
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<b>Directions:</b> Melt butter in large skillet over medium-high heat. Add onions; sauté until soft, about 8 minutes. Increase heat to high; add mushrooms and cook until tender, stirring constantly, about 3 minutes. Season with salt and pepper. Transfer mushroom mixture to bowl; set aside.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7v0fzzcqDu82rzItRvYxxydUYmGsrBTe_cbQguyf6H8MmLqxy_bEwIfM9CsDAEB6J23cfsqxMSD8KyMydhn_Au-lVPSMLrXVpNH-towOQwjYX51qHDX-C6mpu92dTuaNat6htiL8K0_c/s1600/IMG_1461.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7v0fzzcqDu82rzItRvYxxydUYmGsrBTe_cbQguyf6H8MmLqxy_bEwIfM9CsDAEB6J23cfsqxMSD8KyMydhn_Au-lVPSMLrXVpNH-towOQwjYX51qHDX-C6mpu92dTuaNat6htiL8K0_c/s320/IMG_1461.JPG" width="320" /></a>Add squash, broth, 3 tablespoons thyme, and 3 tablespoons sage to same skillet. Cover and simmer over medium heat until squash is just tender, about 6 minutes. Uncover and cook until squash is very soft but still retains shape, about 5 minutes. Season with salt and pepper.<br />
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Mix ricotta, 2 cups mozzarella cheese, 1 1/2 cups Parmesan cheese, and remaining 1 tablespoon thyme and 1 tablespoon sage in large bowl. Season to taste with salt and pepper; mix in eggs.<br />
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Brush 13x9x2-inch glass or ceramic baking dish with oil. Spread 1 cup ricotta mixture over bottom. Arrange 3 noodles on top. Spread 1 3/4 cups ricotta mixture over noodles. Arrange 1 1/3 cups squash mixture over. Sprinkle with 1/2 cup mushrooms and 1 cup mozzarella. Top with 3 noodles, then 1 3/4 cups ricotta mixture, half of remaining squash, 1/2 cup mushrooms, and remaining 1 cup mozzarella. Repeat with noodles, 1 3/4 cups ricotta mixture, remaining squash, and remaining mushrooms. Top with 3 noodles. Spread remaining ricotta mixture over; sprinkle with remaining Parmesan. Cover with oiled foil.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidKrL12F6kaqBA9064fKx0AvXV7oMZXUnLvjtQph-2oZUXGZHkrFo0fpTCoHrd7ixzbPsSXeKTSb2wiTemHuifUqz5hX9Shh1YNx2a-w1P4ayeyYRHvS7aXy3CVjq3l4bfYNNyYmFCsFQ/s1600/IMG_1493.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidKrL12F6kaqBA9064fKx0AvXV7oMZXUnLvjtQph-2oZUXGZHkrFo0fpTCoHrd7ixzbPsSXeKTSb2wiTemHuifUqz5hX9Shh1YNx2a-w1P4ayeyYRHvS7aXy3CVjq3l4bfYNNyYmFCsFQ/s320/IMG_1493.JPG" width="320" /></a>Preheat oven to 350°F. Bake lasagna, covered, 35 minutes. Uncover; bake until heated through, about 25 minutes longer. Let stand 10 minutes before serving. DO AHEAD:The lasagna can be assembled one day ahead and refrigerated.<br />
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Scrape the potatoes into a 9-by-13-inch baking dish; scatter the marshmallows on top. Bake in the top third of the oven for 25 minutes, until the marshmallows are golden. Sprinkle with the pecans and serve.<br />
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MAKE AHEAD The sweet potato puree can be refrigerated overnight. Bring to room temperature and top with the marshmallows before baking. The spiced nuts can be stored in an airtight container for up to 3 days.Christie Bishophttp://www.blogger.com/profile/11231411663217241269noreply@blogger.com13tag:blogger.com,1999:blog-6602053617939392843.post-1458654596039225932013-01-13T12:16:00.003-08:002013-01-13T12:16:57.769-08:00Pan-Fried Caramelized Onion Dip<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMXGIEzF3VsorSxv2bNgGIMgh4mjSyUh_SrM8XBIKZlw51OBspq18wrJOJ6NtrraptCcedSXPRekH-uZMM2PpoQhH34F1Djo5b0Bb0muJTaIpUWzs-tC37JWvHROZfRgmjv2w5jXfWI5A/s1600/fried_onion_dip.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMXGIEzF3VsorSxv2bNgGIMgh4mjSyUh_SrM8XBIKZlw51OBspq18wrJOJ6NtrraptCcedSXPRekH-uZMM2PpoQhH34F1Djo5b0Bb0muJTaIpUWzs-tC37JWvHROZfRgmjv2w5jXfWI5A/s400/fried_onion_dip.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Caramelized Onion Dip</b><br />(<i>Photo: <a href="http://www.101cookbooks.com/archives/caramelized-onion-dip-recipe.html">101 Cookbooks</a></i>)</td></tr>
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The road to the Super Bowl is one of my favorite times of the year, mostly because I have an excuse to try all sorts of new appetizer recipes. Lucky for me, our friends are always willing participants when it comes to trying my culinary experiments. Case in point: Bryan and I had a few friends over last night to watch the <a href="http://www.49ers.com/">San Francisco 49ers</a> dismantle the Packers. On the menu: Gruyere sliders, white cheddar and jalapeno shortbread "crackers," and this amazing creamy, caramelized onion dip.<br />
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Making the caramelized onion dip from scratch was a no-brainer for a few reasons: 1) It's incredibly easy and comes together in less than 30 minutes, and; 2) Our friends deserve better than a pouch of Lipton onion dip mixed with sour cream. The fact that the aroma of bubbling, caramelizing onions will waft through your house is an added bonus! I served the dip with <a href="http://www.kettlebrand.com/our_products/krinkle_cut_chips/#/our_products/krinkle_cut_chips/?pid=17">Salt and Pepper Kettle Krinkle-Cut Chips</a>, but choose your favorite and go with it. Just make sure to pick chips that are thick-ish and can support the weight of the dip.<br />
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<b>Pan-Fried Caramelized Onion Dip</b><br />
Adapted from <i><a href="https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=2&ved=0CF8QFjAB&url=http%3A%2F%2Fwww.barefootcontessa.com%2Fcookbooks.aspx&ei=hRXzUJ_MC8GmigL-xoG4Cw&usg=AFQjCNFi2p8_i6lomo47GGRxX3_ARXR1hQ&sig2=ygL9ijirDvJIpJX0hkx9aQ&bvm=bv.1357700187,d.cGE">The Barefoot Contessa Cookbook</a> </i>by Ina Garten<br />
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<b>Ingredients</b><br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>•<span class="Apple-tab-span" style="white-space: pre;"> </span>2 large yellow onions<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>•<span class="Apple-tab-span" style="white-space: pre;"> </span>4 tablespoons unsalted butter<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>•<span class="Apple-tab-span" style="white-space: pre;"> </span>1/4 cup vegetable oil<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>•<span class="Apple-tab-span" style="white-space: pre;"> </span>1/4 teaspoon ground cayenne pepper<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>•<span class="Apple-tab-span" style="white-space: pre;"> </span>1 teaspoon kosher salt<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>•<span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 teaspoon freshly ground black pepper<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>•<span class="Apple-tab-span" style="white-space: pre;"> </span>4 ounces light cream cheese, at room temperature<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>•<span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 cup light sour cream<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>•<span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 cup good mayonnaise<br />
<span class="Apple-tab-span" style="white-space: pre;"> </span>•<span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 teaspoon Worcestershire<br />
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<b>Directions: </b>Cut the onions in half and then slice them into 1/8-inch thick half-rounds. You should have about 3 cups of onions. Heat the butter and oil in a large saute pan (I used a 12" cast iron skillet) over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.<br />
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Place the cream cheese, sour cream, mayonnaise and Worcestershire in a medium-sized bowl and whisk until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.<br />
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Christie Bishophttp://www.blogger.com/profile/11231411663217241269noreply@blogger.com37tag:blogger.com,1999:blog-6602053617939392843.post-90270245474596044592013-01-07T22:03:00.002-08:002013-01-07T22:03:25.299-08:00Recipe: Healthy Coq Au Vin. No, Really!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQMAIbS-FbpzjPjewtj7TzGmQIGhbzBD8Z4uFK9NSXslAbRKAjhTfeodIUZlzm5hyChXa2v-erIFT11MVOv4NeYUzXDhY12zoDUlc8OF11CHTtJ9oJop989Kuk1p932_ZFU89535rVzCE/s1600/IMG_1826.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQMAIbS-FbpzjPjewtj7TzGmQIGhbzBD8Z4uFK9NSXslAbRKAjhTfeodIUZlzm5hyChXa2v-erIFT11MVOv4NeYUzXDhY12zoDUlc8OF11CHTtJ9oJop989Kuk1p932_ZFU89535rVzCE/s400/IMG_1826.JPG" width="400" /></a></div>
I'm seven days into my second annual "Sober January." As if foregoing any and all alcoholic drinks for 31 days isn't hard enough, I'm upping the ante. Sober January, meet No Carb January. Yes, you read right. No alcohol and no carbs for 31 days. Why am I following such a "crazy" diet (as one friend lovingly described it) right after the holidays? It's simple. A colleague putting himself through the same culinary torture put it best: "I'm doing Sober January, well, because December was BIG." <div>
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Eating a restricted diet can get really boring, really fast. To avoid meal monotony and keep the tasty meals flowing, I've scoured magazines and cookbooks for health-conscious recipes. First up: <i>Clean Eating Magazine's Coq Au Vin</i>, a classic French dish typically laden with butter. <i>Clean Eating's</i> version removes the calories but keeps the classic taste; each serving is only 289 calories and 3 grams of fat. Part of the modification means removing the bacon, but I promise you won't miss it. I made this recipe for dinner last night, enjoyed leftovers for lunch today (minus the potatoes), and am watching Bryan dig into his as we speak. It's delish!</div>
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<div>
<b>Coq Au Vin</b></div>
<div>
Adapted from <i>Clean Eating Magazine</i></div>
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Serves: 6</div>
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<div>
<b>Ingredients</b></div>
<div>
<ul>
<li>1/4 cup whole wheat flour</li>
<li>1/4 teaspoon each sea salt and fresh ground black pepper</li>
<li>2lb boneless, skinless chicken pieces (6 thighs and 3 breasts, halved)</li>
<li>Olive oil cooking spray</li>
<li>1 yellow onion, chopped</li>
<li>1 carrot, peeled and sliced into 1/4" thick rounds</li>
<li>4 cups quartered Cremini or white mushrooms</li>
<li>12 oz. new potatoes, cut into bite size pieces (about 2 cups)</li>
<li>1 1/2 cups low sodium chicken broth </li>
<li>1/2 cup dry red wine</li>
<li>2 tbsp low sodium tomato paste</li>
<li>1 tsp Herbes de Provence or dried thyme</li>
<li>2 tbsp chopped fresh parsley</li>
</ul>
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<b>Directions</b></div>
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<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTM4Hd49mgQ9fKlMHy8jgttTK23m5H9AehgHKEHAXLsV8FbLSy2H_1fneahtNvRGzamLam16MReJUqGXN9b2EOZVyEAwETqQDuxaDTU6BBoQmLCVk2UEapJvGzEXAHjqXzm6fDso1QKDo/s1600/IMG_1823.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTM4Hd49mgQ9fKlMHy8jgttTK23m5H9AehgHKEHAXLsV8FbLSy2H_1fneahtNvRGzamLam16MReJUqGXN9b2EOZVyEAwETqQDuxaDTU6BBoQmLCVk2UEapJvGzEXAHjqXzm6fDso1QKDo/s320/IMG_1823.JPG" width="320" /></a>In a large bowl, combine flour, salt and pepper. Add chicken, turning to coat in mixture. Mist a large heavy skillet with cooking spray and heat on medium. Add chicken and cook 4-6 minutes, turning once, until lightly browned. Transfer chicken to a plate; mist skillet with cooking spray and return to stovetop on medium heat. Add onion, carrot and mushrooms and saute, stirring frequently for four minutes. </div>
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<div>
Add potatoes, broth, wine, tomato paste and herbes; stir to combine. Return chicken and any juices to pan in a single layer, nestling chicken into broth. Bring to a boil, reduce heat to medium low, cover and simmer for about 20 minutes, or until juices run clear when chicken is pierced and potatoes are tender. </div>
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Using tongs and a slotted spoon, transfer chicken and vegetables to shallow dinner bowls or plates. Bring sauce to a boil; boil until sauce is reduced to about 1 1/2 cups, 3-4 minutes. stir in parsley and pour sauce over chicken and vegetables. </div>
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Christie Bishophttp://www.blogger.com/profile/11231411663217241269noreply@blogger.com28tag:blogger.com,1999:blog-6602053617939392843.post-67311109831074127102012-11-26T08:00:00.000-08:002012-11-26T08:00:06.689-08:00Frozen Pumpkin Mousse with Walnut Toffee Crunch<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipuCQJMChNes4zcP-FN7OGHFUpo7S7RUZf3zFwcClTgtFCvVKiw04LQM8R1-D7atmF7ICyCkMt1OZtd72YVIdq2dQP4zuzUBzLRcPGxizxUTsXQh8m2_iesJ1IkpWj8dD5wEW78S9Xa2A/s1600/Pumpkin.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipuCQJMChNes4zcP-FN7OGHFUpo7S7RUZf3zFwcClTgtFCvVKiw04LQM8R1-D7atmF7ICyCkMt1OZtd72YVIdq2dQP4zuzUBzLRcPGxizxUTsXQh8m2_iesJ1IkpWj8dD5wEW78S9Xa2A/s400/Pumpkin.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i style="font-weight: bold;">Frozen Pumpkin Mousse with Walnut Toffee Crunch</i><br />
<i>Photo: <a href="http://www.bonappetit.com/recipes/2004/11/frozen_pumpkin_mousse_with_walnut_toffee_crunch">BonAppetit</a></i></td></tr>
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Thanksgiving was only a few days away but I'm still in a pumpkin mood. I understand that pumpkin, in all its forms, can be polarizing. My mom, for example, can't handle the "mealy" texture of pumpkin pie but loves the rich flavor of velvety, pumpkin soup. I'm not sure how it happened, but I fell far, far away from the anti-pumpkin tree. On the contrary, pumpkin season is my favorite time of the year. From the moment Starbucks announces their Spiced Pumpkin Latte in September to when that last slice of pumpkin pie has been devoured after Thanksgiving dinner, I'm in.<br />
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That said, whenever I'm making a pumpkin recipe I try to find one that will be appetizing to everyone at my dinner table. Which is exactly why I love this <a href="http://www.bonappetit.com/recipes/2004/11/frozen_pumpkin_mousse_with_walnut_toffee_crunch">Frozen Pumpkin Mousse with Walnut Toffee Crunch</a>*. I mean, just the name alone sounds incredible, doesn't it? Forget the fact that when you make it, your house will start to smell like toasted walnuts bubbling away in warm, salted toffee. Who wouldn't want that?<br />
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<i>*A word to the wise: This perfect fall parfait requires some patience. Make it a day ahead or serving to give it time to really set up in the refrigerator. Your guests will thank you.</i><br />
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<b>FROZEN PUMPKIN MOUSSE WITH WALNUT TOFFEE CRUNCH</b><br />
<i>Adapted from <a href="http://www.bonappetit.com/recipes/2004/11/frozen_pumpkin_mousse_with_walnut_toffee_crunch">Bon Appetit Magazine</a></i><br />
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<b>Ingredients:</b><br />
<i>Walnut Toffee Crunch:</i><br />
<ul>
<li>Vegetable oil</li>
<li>1 cup walnut pieces (about 4 ounces)</li>
<li>2/3 cup toffee bits (such as Skor; about 3 1/2 ounces)</li>
<li>4 teaspoons (packed) dark brown sugar</li>
<li>1/8 teaspoon salt</li>
<li>1 tablespoon unsalted butter, melted</li>
</ul>
<i>Frozen Pumpkin Mousse:</i><br />
<ul>
<li>2 cups chilled heavy whipping cream, divided</li>
<li>3/4 cup sugar</li>
<li>5 large egg yolks</li>
<li>1 1/4 cups canned pure pumpkin</li>
<li>2 tablespoons dark rum</li>
<li>1 1/4 teaspoons vanilla extract</li>
<li>3/4 teaspoon ground cinnamon</li>
<li>1/2 teaspoon ground ginger</li>
<li>1/4 teaspoon ground nutmeg</li>
<li>1/4 teaspoon salt</li>
<li>1/8 teaspoon ground allspice</li>
<li>4 cinnamon sticks</li>
</ul>
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<b>DIRECTIONS</b><br />
<i>For the Crunch:</i> Preheat oven to 350°F. Line rimmed baking sheet with foil; brush generously with vegetable oil. Toss nuts, toffee bits, sugar, and salt in medium bowl to blend. Add butter and toss to coat. Place mixture in center of prepared sheet; pat to single layer. Bake until toffee bits are soft (but retain shape), about 15 minutes. Cool crunch completely on sheet. Transfer to work surface; chop coarsely.<br />
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<i>For the Mousse: </i>Whisk 3/4 cup whipping cream, sugar, and egg yolks in heavy medium saucepan to blend. Stir over medium-low heat until thickened to pudding consistency, about 10 minutes (do not boil). Transfer mixture to large bowl. Mix in pumpkin, rum, vanilla, ground cinnamon, ginger, nutmeg, salt, and allspice. Refrigerate uncovered until cold, stirring occasionally, about 40 minutes.<br />
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Beat remaining 1 1/4 cups cream in another large bowl until cream holds peaks. Transfer 1/2 cup whipped cream to medium bowl for garnish; cover and chill. Fold remaining whipped cream into pumpkin mixture. Cover and refrigerate mousse at least 4 hours and up to 1 day.<br />
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In each of 4 medium (10-ounce) goblets, layer 1/3 cup mousse and generous tablespoon crunch. Repeat 2 more times (some crunch may be left). If necessary, whisk reserved 1/2 cup whipped cream to soft peaks. Pipe or drop dollop of cream onto mousse in each goblet. Cover; freeze overnight. DO AHEAD: Can be made 2 days ahead. Keep frozen. Let stand at room temperature 30 minutes before serving. Garnish with cinnamon sticks.<br />
<br />Christie Bishophttp://www.blogger.com/profile/11231411663217241269noreply@blogger.com15tag:blogger.com,1999:blog-6602053617939392843.post-61865461832556070162012-11-23T08:00:00.000-08:002012-11-23T11:32:53.741-08:00Top 5 Thanksgiving Leftovers Recipes!<div style="text-align: right;">
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMQohZtqG_HfFGKLfUVSqqEPDhg5yIuzWt2F8Yi4n0SG5d96IPkHQc3ydKZzhZGIFEd6FJ2FNUQ66myEu-BXca-eucZto_McVDBJflne8VLYbz0x1EcABGdJ-7B3P_YQtG3r_LbI31NtI/s1600/Screen+shot+2012-11-23+at+11.31.22+AM.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMQohZtqG_HfFGKLfUVSqqEPDhg5yIuzWt2F8Yi4n0SG5d96IPkHQc3ydKZzhZGIFEd6FJ2FNUQ66myEu-BXca-eucZto_McVDBJflne8VLYbz0x1EcABGdJ-7B3P_YQtG3r_LbI31NtI/s320/Screen+shot+2012-11-23+at+11.31.22+AM.png" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>What's Your Thanksgiving Leftover Recipe?</b><br /><i>Photo: Bon Appetit</i></td></tr>
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Two words: Thanksgiving leftovers. To some people, getting through Thanksgiving Day is a necessary evil in the way of getting of their leftover Thanksgiving sandwich. It's tradition. Ritual, even. My family is no exception and everyone has a very personal take on how their leftover sandwich should be made. Here's mine: I lightly toast two pieces of fresh sourdough bread and load it up with turkey, stuffing, mashed potatoes, cranberry sauce, sweet potatoes. No mustard, mayonnaise or lettuce for me. No, sir.<br />
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Bryan, on the other hand, alternates between two styles: 1) Traditional deli-style (i.e. cold) sandwich with mustard, mayonnaise, lettuce, tomato, pickle, etc., and 2) A hot sandwich that he calls, "Thanksgiving between bread." He shmears sweet potato on one piece of bread and gravy on the other, then loads it with turkey (white meat only) and cranberry sauce. No stuffing or potato involved. He reserves them for the sides.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF34kZaVkDu6jjEDPpIKdM18Dz7GrBXF11ZUoyQRjmyNWYIsH-3kwMQfK8B9Y1gWHuizgD_w5PIr9ISsVr90TxyR6tPOhat0hpTfGgn2w2wlB-0ob8e4dWGPMPOUy11GxO-nPKPzSHYn8/s1600/benedict.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF34kZaVkDu6jjEDPpIKdM18Dz7GrBXF11ZUoyQRjmyNWYIsH-3kwMQfK8B9Y1gWHuizgD_w5PIr9ISsVr90TxyR6tPOhat0hpTfGgn2w2wlB-0ob8e4dWGPMPOUy11GxO-nPKPzSHYn8/s320/benedict.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Black Friday Turkey + Poached Eggs</b><br />
<i>Photo: <a href="http://www.dailycandy.com/everywhere/article/33833/Black-Friday-Turkey-Recipe">Daily Candy</a></i></td></tr>
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Need some inspiration to make your perfect sandwich? Here are five fantastic recipes that will help you get the most our of your leftovers. Just add bread.<br />
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<b><a href="http://www.foodnetwork.com/recipes/rachael-ray/open-faced-hot-turkey-sammys-sausage-stuffing-gravy-smashed-potatoes-bacon-apple-cranberry-sauce-recipe/index.html">1. Open-Faced Hot Turkey Sammys with Sausage Stuffing and Gravy, Smashed Potatoes with Bacon, Warm Apple Cranberry Sauce</a></b><br />
I'll admit: I'm not a huge Rachel Ray fan. That said, this recipe encompasses everything that I know and love about a Thanksgiving leftover sandwich. <br />
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<b><a href="http://www.marthastewart.com/275078/recipes-for-thanksgiving-leftovers/@center/276949/everything-thanksgiving">2. Turkey Banh Mi Sandwich</a></b><br />
This Thanksgiving-inspired version of the traditional Vietnamese baguette sandwich is made with leftover turkey and dressed with mayonnaise, Asian chile sauce, cucumber, carrot, and fresh cilantro. Increase the heat with sliced fresh jalapenos, if you like some extra spice.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxWtMpkEnnijMXHMJcyvLkRCGc4jrsX2q0VXY-fiYzfuJOS-jxULSJtWv6t668UG4PxBqzYEDJ3u6SuWw9Wyd1lV4Xhr94vYmScsD_VOF6iET0JcPmZMqp1CRfrRc-nWGS8zKLQkm06y0/s1600/sandwich.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxWtMpkEnnijMXHMJcyvLkRCGc4jrsX2q0VXY-fiYzfuJOS-jxULSJtWv6t668UG4PxBqzYEDJ3u6SuWw9Wyd1lV4Xhr94vYmScsD_VOF6iET0JcPmZMqp1CRfrRc-nWGS8zKLQkm06y0/s320/sandwich.jpg" width="256" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Turkey Banh Mi Sandwich</b><br />
<i>Photo: <a href="http://www.marthastewart.com/275078/recipes-for-thanksgiving-leftovers/@center/276949/everything-thanksgiving">Martha Stewart</a></i></td></tr>
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<b><a href="http://www.dailycandy.com/everywhere/article/114439/A-Thanksgiving-Turkey-Recipe-from-a-Chicago-Chef">3. Fried Turkey with Stuffing Waffles, Sweet Potato Hash, Maple Foam, and Cranberry Glaze</a></b><br />
Longman & Eagle’s Thanksgiving menu is the stuff food fantasies are made of. So when the editors <i>Daily Candy </i>asked chef Jared Wentworth what they could do with our leftovers, he concocted a recipe so tempting that they’re considering starving on Turkey Day itself in order to save room for the ultimate leftover feast.<br />
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<b><a href="http://www.dailycandy.com/everywhere/article/33833/Black-Friday-Turkey-Recipe">4. Black Friday Turkey and Poached Eggs</a></b><br />
Technically, this turkey-meets-eggs Benedict isn't a sandwich, but that won't stop me from putting it between two toasted pieces of zucchini walnut bread. The recipe comes courtesy of Nathan Beauchamp head chef of popular D.C. restaurant 1789.<br />
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<b><a href="http://www.countryliving.com/cooking/turkey-sandwich-recipes#slide-10">5. Turkey, Cranberry + Gruyere Sandwich</a></b><br />
This recipe, from <a href="http://foodblogga.blogspot.com/">'Food Blogga'</a> Susan Russo, had me at Gruyere. Load the sandwich filling with my Buttermilk Ham + Gruyere Biscuits and you've got the ultimate Thanksgiving sammy.<br />
<br />Christie Bishophttp://www.blogger.com/profile/11231411663217241269noreply@blogger.com1tag:blogger.com,1999:blog-6602053617939392843.post-23161802190951241562012-11-22T08:00:00.000-08:002012-11-22T08:00:06.872-08:00HAPPY THANKSGIVING + Leftover Recipes!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE4agDMMe1J1zLvlsgBbLsfVX3nXuTxci4nelzkRblWjRcp_kB77Oh7XSryU0MW-8EGyI0RWcdKkMcMAe1ZcXOlEz9ij09exevxB8xivF_cAVqIn8n4el8H3yBnu1j4OE8PAkNeS3cpak/s1600/TG.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE4agDMMe1J1zLvlsgBbLsfVX3nXuTxci4nelzkRblWjRcp_kB77Oh7XSryU0MW-8EGyI0RWcdKkMcMAe1ZcXOlEz9ij09exevxB8xivF_cAVqIn8n4el8H3yBnu1j4OE8PAkNeS3cpak/s400/TG.png" width="400" /></a></div>
The 10 days of Thanksgiving recipes might be over but there are two things left to say:<br />
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<b>1. HAPPY THANKSGIVING!!</b><br />
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2. Check back tomorrow for my <b><i>five best Thanksgiving leftover recipes</i></b>. Because there's nothing better than having Thanksgiving dinner all over again... just shoved between two pieces of bread.Christie Bishophttp://www.blogger.com/profile/11231411663217241269noreply@blogger.com0tag:blogger.com,1999:blog-6602053617939392843.post-55060140085440534072012-11-21T08:00:00.000-08:002012-11-21T08:00:03.677-08:0010 Days of Thanksgiving: Breads + Rolls<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbBBuJBCR5A1p3T6c9uRk9WiqU3fDCrrH5bBFCOckHbPsD7WREYGHlm2veRebPbGyZZyk0QVOYaVXSjV2OSmf9QCcv0x8vKjprLiR8fWI_qPR0ryRNJrUardHuaRkIyit8OMHpC87FEsU/s1600/biscuit.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbBBuJBCR5A1p3T6c9uRk9WiqU3fDCrrH5bBFCOckHbPsD7WREYGHlm2veRebPbGyZZyk0QVOYaVXSjV2OSmf9QCcv0x8vKjprLiR8fWI_qPR0ryRNJrUardHuaRkIyit8OMHpC87FEsU/s320/biscuit.jpg" width="256" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Buttermilk Ham + Cheese Biscuits</b><br /><i>Photo: <a href="http://foodandwine.com/">FoodandWine.com</a></i></td></tr>
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Between the <a href="http://pardonmycrumbs.blogspot.com/2012/11/10-days-of-thanksgiving-recipes-all.html">mashed potatoes</a>, <a href="http://pardonmycrumbs.blogspot.com/2012/11/10-days-of-thanksgiving-stuffings.html">stuffings</a>, rich <a href="http://pardonmycrumbs.blogspot.com/2012/11/10-days-of-thanksgiving-grateful-for.html">gratins</a>, <a href="http://pardonmycrumbs.blogspot.com/2012/11/10-days-of-thanksgiving-gravy-train.html">gravy</a> and <a href="http://pardonmycrumbs.blogspot.com/2012/11/10-days-of-thanksgiving-eat-dessert.html">desserts</a>, breads can easily go forgotten as a Thanksgiving side dish. But there's something wonderful about a warm, steaming crescent roll, a flaky biscuit topped with melting butter, or a slice of slightly sweet zucchini bread studded with walnuts.<br />
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Make no mistake, bread is a means to an end on Thanksgiving. It's a vehicle to sop up gravy, cranberry sauce and, perhaps most importantly, serve as the bookends for an incredible next-day leftover sandwich (arguably the <i>best</i> part about Thanksgiving). Personally, I'm making the Buttermilk Ham + Cheese Biscuits (recipe below), filled with tiny bits of diced ham and nutty Gruyere cheese. If the photo to the right is any evidence, the day-after obligatory sandwich will be just as good as the day-of fixin's.<br />
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<b><a href="http://www.bonappetit.com/recipes/2009/11/cornbread_with_bacon_crust">1. Cornbread with Bacon Crust</a></b><br />
Crumbled bacon makes an irresistible top crust on this slightly sweet cornbread.<br />
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<b><a href="http://www.foodandwine.com/recipes/buttermilk-ham-and-cheese-biscuits">2. Buttermilk Ham + Cheese Biscuits</a></b><br />
<i>Food and Wine</i> recipe writer Lee Hefter gets so caught up in cooking Thanksgiving dinner that he hardly has time to eat it. He has a turkey-and-stuffing sandwich on these biscuits while he's cleaning up.<br />
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<b><a href="http://www.bonappetit.com/recipes/2004/06/spiced_zucchini-walnut_bread">3. Spiced Zucchini + Walnut Bread</a></b><br />
Sabrina Henderson of Gardena, California, writes: "After 17 years of making dinner for my family, I don't cook as much as I used to. These days what I really enjoy doing is baking. Not only is it more leisurely, but people enjoy the results so much. About twice a month my husband takes some of my homemade cookies to his colleagues who always ask when I'm going to send something their way. The staff in the doctor's office where I work will often ask me the same thing. My zucchini bread is a special favorite. I joke with people and tell them I'll bring it in, but only if they behave."<i>- Bon Appetit</i><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWm5oTRuBTxds6QkDave3tMdz63z-vo3VkGcYeQWkL2N-lyt8rhkn5ox7-dFmzA3cbC_icsV8YyqqVtu-sw4ASsevmkqul4-zyYBZayfu1m9rLc4uYRJBL4Ci6_5X3HriXjHwmljyDVzw/s1600/pumpkin-swirl-bread.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWm5oTRuBTxds6QkDave3tMdz63z-vo3VkGcYeQWkL2N-lyt8rhkn5ox7-dFmzA3cbC_icsV8YyqqVtu-sw4ASsevmkqul4-zyYBZayfu1m9rLc4uYRJBL4Ci6_5X3HriXjHwmljyDVzw/s320/pumpkin-swirl-bread.jpg" width="256" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Raised Pumpkin Bread with<br /> Pumpkin-Pecan-Cranberry Swirl</b><br /><i>Photo: <a href="http://foodandwine.com/">FoodandWine.com</a></i></td></tr>
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<b><a href="http://tastykitchen.com/recipes/breads/mome28099s-crescent-rolls/">4. Mom's Crescent Rolls</a></b><br />
These rolls have been a staple at blogger <i>Tasty Kitchen's</i> family Thanksgiving table for years. They're promised to be light and delicious.<br />
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<b><a href="http://www.foodandwine.com/recipes/raised-pumpkin-bread-with-a-pumpkin-pecan-cranberry-swirl">5. Raised Pumpkin Bread with a Pumpkin-Pecan-Cranberry Swirl</a></b><br />
The festive twist on cinnamon-swirl bread makes this loaf special enough for a holiday brunch, but don't limit yourself. A toasted, buttered slice can warm up any chilly morning.Christie Bishophttp://www.blogger.com/profile/11231411663217241269noreply@blogger.com0tag:blogger.com,1999:blog-6602053617939392843.post-9066522735029769722012-11-20T08:00:00.000-08:002012-11-20T19:02:23.857-08:0010 Days of Thanksgiving: Eat Dessert First! <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhutGs5CN2AiBJFqZzeAHDxu5qzh4rDTouI0Ey06yJLUmX02qzKoJWCtDts9JwoeqNfJvHqn6tHZ4XKR5HND2GtnDT3v1qxWJSaT5Fyb8e902Ao62N1MRnEarU0bBszIYA7QDaJ7kru1Y4/s1600/pear.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhutGs5CN2AiBJFqZzeAHDxu5qzh4rDTouI0Ey06yJLUmX02qzKoJWCtDts9JwoeqNfJvHqn6tHZ4XKR5HND2GtnDT3v1qxWJSaT5Fyb8e902Ao62N1MRnEarU0bBszIYA7QDaJ7kru1Y4/s320/pear.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Puff Pastry Pear Tartlets</b><br />
<i>Photo: <a href="http://www.foodandwine.com/recipes/puff-pastry-pear-tartlets">Food and Wine</a></i></td></tr>
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A few days ago I wrote that <a href="http://www.examiner.com/article/most-popular-thanksgiving-pies-pumpkin-apple-pecan-pie-are-top-recipes">pumpkin, apple and pecan pies are the most popular Thanksgiving pie flavors</a>. They're popular but they're also predictable so I'd like to share two twists on Thanksgiving dessert: 1) Creative alternatives to the typical fanfare, and; 2) A list of the BEST traditional recipes one can find. No matter which route you go, your guests will find room for dessert!<br />
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<b><a href="http://www.foodandwine.com/recipes/puff-pastry-pear-tartlets">1. Puff Pastry Pear Tartlets</a></b><br />
“I had the honor of cooking for Julia Child’s 80th birthday party at the home of a former F&W editor in chief,” says Grace Parisi. “At the end of the evening, Child graciously asked, ‘Who made that looovely dessert?’ I managed to croak out, ‘I did.’ These tartlets are a variation on that recipe.” - Grace Parisi of <i>Food and Wine</i><br />
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<b><a href="http://www.bonappetit.com/recipes/2012/10/banana-chocolate-chip-cake-with-peanut-butter-frosting">2. Banana-Chocolate Chip with Peanut Butter Frosting</a></b><br />
This cake is perfect for beginners—it's moist, forgiving, and easy. Jif creamy peanut butter is our favorite for the decadent frosting. <i>- BonAppetit</i><br />
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<b><a href="http://www.foodandwine.com/recipes/texas-state-fair-pecan-pie">3. Texas State Fair Pecan Pie</a> </b></div>
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This extraordinarily rich and sweet pecan pie was the winner at the 1996 State Fair of Texas State pie competition, which Dean Fearing helped judge. "Out of 140 pies, this one was it," he says. "Her name was Bobby Lee; she never told me her last name." - <i>Food and Wine</i></div>
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<tr><td class="tr-caption" style="text-align: center;"><b>Banana-Chocolate Chip with Peanut Butter Frosting</b><br />
<i>Photo: <a href="http://www.bonappetit.com/recipes/2012/10/banana-chocolate-chip-cake-with-peanut-butter-frosting">Bon Appetit</a></i></td></tr>
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<b><a href="http://www.foodnetwork.com/recipes/ina-garten/pumpkin-banana-mousse-tart-recipe/index.html">4. Pumpkin Banana Mousse Tart</a></b></div>
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This tart was inspired by a pumpkin mousse with mashed banana and orange zest that Ina's mother made for years for Thanksgiving. It's lighter and much more flavorful than that cloying old pumpkin pie, and people really do go nuts for it. <i>- Oprah</i></div>
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<b><a href="http://www.foodnetwork.com/recipes/paula-deen/pumpkin-pie-recipe/index.html">5. Pumpkin Pie</a></b></div>
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A tried-and-true pumpkin pie recipe from the 'Butter Queen', Paula Deen herself.</div>
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<b><a href="http://www.marthastewart.com/344255/old-fashioned-apple-pie">6. Old-Fashioned Apple Pie</a></b></div>
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"Apple pie" conjures warmth, aroma, taste, and togetherness. This one is filled with Granny Smith apples and is tucked into a buttery crust. <i>- Martha Stewart</i></div>
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Christie Bishophttp://www.blogger.com/profile/11231411663217241269noreply@blogger.com0tag:blogger.com,1999:blog-6602053617939392843.post-84173124926041838062012-11-19T08:00:00.001-08:002012-11-19T08:00:07.736-08:0010 Days of Thanksgiving: Green Beans<div class="" style="clear: both; text-align: left;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ksrqLvUvczU7YUU5Sxlme7_nZtc-vBrhqWdA4u9qsYbCF3CDuoK8vVYrZM3Pi7dnb05N-lVvqZruviaqVAy-po0cTb29ANEr7yN8wMOc4MyJnuCDkeFDukiDI7_PSITmYw7kdbd3Wp0/s1600/GREEN+BEANS.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ksrqLvUvczU7YUU5Sxlme7_nZtc-vBrhqWdA4u9qsYbCF3CDuoK8vVYrZM3Pi7dnb05N-lVvqZruviaqVAy-po0cTb29ANEr7yN8wMOc4MyJnuCDkeFDukiDI7_PSITmYw7kdbd3Wp0/s1600/GREEN+BEANS.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Green Beans with Crispy Onions</i></b></td></tr>
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Ahhh, the good ole' green bean casserole. A dish whose original Campbell's soup recipe has spanned generations and Thanksgiving tables the country over. It's very simple: Combine Campbell's condensed cream of mushroom soup with French-cut green beans, milk, soy sauce, salt and pepper. Bake and top with French's French fried onions. Couldn't be simpler, right? <br />
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Modern spins on the 50's classic might be a smidge more involved but arguably result in a more flavorful and health-conscious dish. That's the route we're taking this Thanksgiving, looking at dishes like green beans and walnuts with lemon vinaigrette, green beans with Cremini mushroom sauce, and Haricot Verts (<i>fancy</i> green beans) with roasted fennel and shallots. Want to modernize your green bean casserole? Check out five recipe ideas below to help get you started.</div>
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<b><a href="http://www.marthastewart.com/337685/green-bean-casserole">1. GREEN BEAN CASSEROLE WITH HOMEMADE MUSHROOM SAUCE</a></b> </div>
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Martha Stewart has made the quintessential Thanksgiving casserole better than ever by combining fresh green beans, homemade mushroom sauce, and savory fried shallots.</div>
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<b><a href="http://www.bonappetit.com/recipes/2009/11/green_beans_and_walnuts_with_lemon_vinaigrette">2. GREEN BEANS AND WALNUTS WITH LEMON VINAIGRETTE</a></b><br />
This Thanksgiving side is as simple as it is delicious.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP36f4LUSMTK6U9ngyBA9CFzPUcqKt5WVIEnurvRmhf3yGFfPr8unJmvfCD3rqvZxtSNh0e0oG3NUnrde7bwD6YAAtcPacTaVsE9kY0Y7EYJeIgEtAoSKpkVfEoczjtbztrX6RU93iFaI/s1600/GREEN+BEANS.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP36f4LUSMTK6U9ngyBA9CFzPUcqKt5WVIEnurvRmhf3yGFfPr8unJmvfCD3rqvZxtSNh0e0oG3NUnrde7bwD6YAAtcPacTaVsE9kY0Y7EYJeIgEtAoSKpkVfEoczjtbztrX6RU93iFaI/s320/GREEN+BEANS.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b style="font-style: italic;">Balsamic-Glazed Green Beans and Pearl Onions</b><br /><i>Photo: MyRecipes.com</i></td></tr>
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<b><a href="http://www.bonappetit.com/recipes/2004/11/haricots_verts_roasted_fennel_and_shallots">3. HARICOT VERTS, ROASTED FENNEL AND SHALLOTS</a></b><br />
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<b><a href="http://www.foodandwine.com/recipes/green-beans-with-cremini-mushroom-sauce">4. GREEN BEANS WITH CREMINI MUSHROOM SAUCE</a></b><br />
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<b><a href="http://www.myrecipes.com/recipe/balsamic-glazed-green-beans-50400000116748/">5. BALSAMIC-GLAZED GREENS BEANS AND PEARL ONIONS </a></b>Christie Bishophttp://www.blogger.com/profile/11231411663217241269noreply@blogger.com0tag:blogger.com,1999:blog-6602053617939392843.post-87727947839388931072012-11-18T08:00:00.000-08:002012-11-18T08:00:06.870-08:0010 Days of Thanksgiving: Grateful for Gratins<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqsrwpKLbN1PcDjywbWySx38oM_Txq9J6Owkccf-XHd2Hg15kvMuHLZSS1AzCWv-R-_4Mfa2Hes0cyb9Ph4vNaZNNkH59hx0bko6-DAAPBmaocNO25vc83Dnslzj7Jg-Pl9t9_lUIamdI/s1600/GRATIN.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqsrwpKLbN1PcDjywbWySx38oM_Txq9J6Owkccf-XHd2Hg15kvMuHLZSS1AzCWv-R-_4Mfa2Hes0cyb9Ph4vNaZNNkH59hx0bko6-DAAPBmaocNO25vc83Dnslzj7Jg-Pl9t9_lUIamdI/s320/GRATIN.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Broccoli and Cauliflower Gratin</b><br />
<i>Photo: <a href="http://www.southernliving.com/food/holidays-occasions/thanksgiving-dinner-side-dishes-00400000055576/page27.html">Southern Living</a></i></td></tr>
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Mention the word "gratin" and the first response is often, "What exactly IS a gratin anyway?" According to Wikipedia, a gratin is "a widespread culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter." Sounds good to me!<br />
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Think of a gratin like a fancy casserole. The best part about a gratin is the fillings are nearly endless. You can go the decadent route with ingredients like mushrooms and goat cheese or Brussels Sprouts, Beemster cheese and bacon. Or, take the healthy road and opt for swiss chard and leeks, or broccoli and cauliflower. Whatever direction you decide, here are five recipes to get you started.<br />
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<b><a href="http://www.latimes.com/features/food/la-fo-thanksgiving-rec2-20121110,0,3674630.story">1. POTATO AND MUSHROOM GOAT CHEESE GRATIN <i>EN CROUTE</i></a></b><br />
The handmade pastry in this decadent gratin takes some time but the result is well worth the effort.<br />
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<b><a href="http://www.foodandwine.com/slideshows/michael-symons-heartland-thanksgiving-dinner-menu#!slide=6">2. SWISS CHARD AND LEEK GRATIN</a></b><br />
This gratin combines blanched chard and sautéed leeks, cooked until just tender in a creamy two-cheese sauce made with both Gruyère and Parmigiano-Reggiano.<br />
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<b><a href="http://www.foodandwine.com/slideshows/carolina-thanksgiving-dinner#!slide=4">3. CREAMY LIMA BEAN GRATIN</a></b><br />
Not your mother's lima beans. This deliciously rich gratin balances lima beans with leeks, Cremini mushrooms and a grated Parmesan and bread crumb topping.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxZOBuGIAH5xVDEBG_8d_AseCQvQq0eLUJSczJVLTx00jp8AJj6Uj0wpNCWjlzeVfXdfR0Dmjw-adW0MtbjRMubE89RwVb5i-TL8ouMy_XDDr4GVFndvsOC_YPqJUf2pOj14xL3kri3Qk/s1600/gratin.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxZOBuGIAH5xVDEBG_8d_AseCQvQq0eLUJSczJVLTx00jp8AJj6Uj0wpNCWjlzeVfXdfR0Dmjw-adW0MtbjRMubE89RwVb5i-TL8ouMy_XDDr4GVFndvsOC_YPqJUf2pOj14xL3kri3Qk/s320/gratin.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Swiss Chard and Leek Gratin</b><br />
<i>Photo: <a href="http://www.foodandwine.com/slideshows/michael-symons-heartland-thanksgiving-dinner-menu#!slide=6">FoodandWine</a></i></td></tr>
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<b><a href="http://www.southernliving.com/food/holidays-occasions/thanksgiving-dinner-side-dishes-00400000055576/page27.html">4. BROCCOLI AND CAULIFLOWER GRATIN</a></b><br />
A quick and creamy Dijon-mustard sauce, laced with Parmesan and Cheddar cheese, turns a simple dish of broccoli and cauliflower into company fare.<br />
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<a href="http://www.seriouseats.com/recipes/2009/03/brussels-beemster-and-bacon-gratin-recipe.html"><b>5. BRUSSELS, BEEMSTER AND BACON GRATIN</b></a><br />
Beemster is a Gouda-style cheese similar to butterscotchy aged goudas with little bits of crunch from crystallization that occurs during the cheese-making process. The savory flavor profile is a terrific match for brussels sprouts and Canadian bacon in this creamy gratin. Serve it with pierogies and a salad dressed in a tart vinaigrette to cut through the richness.Christie Bishophttp://www.blogger.com/profile/11231411663217241269noreply@blogger.com0tag:blogger.com,1999:blog-6602053617939392843.post-13185142442022888112012-11-17T08:00:00.000-08:002012-11-17T08:00:03.910-08:0010 Days of Thanksgiving: Relishes & Chutneys<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXNFfvksiIfnFBgNjCd43OZkfi7_3aV-r2a-lf4JS0q3oGOcZ82uFG5f3i08OaayCMiS4nNCQQVNXppKQ1r2PUoUzURM1dIVYX9WQZFpCKtDXg8Prl-fZjaF3TJrXcns938lEW0tr6LPI/s1600/cranberry.jpeg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXNFfvksiIfnFBgNjCd43OZkfi7_3aV-r2a-lf4JS0q3oGOcZ82uFG5f3i08OaayCMiS4nNCQQVNXppKQ1r2PUoUzURM1dIVYX9WQZFpCKtDXg8Prl-fZjaF3TJrXcns938lEW0tr6LPI/s320/cranberry.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Cherry-Pear Mostarda</b><br />
<i>Photo: <a href="http://www.latimes.com/features/food/la-fo-thanksgiving-rec1-20121110,0,3019269.story">LA Times</a></i></td></tr>
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<b><i>Fresh or canned? </i></b>When it comes to cranberry sauce, I've never heard of a more polarizing Thanksgiving issue. Just the mere presence of the "wrong" type of sauce can send people into a tailspin. My family has always opted for the canned stuff while Bryan's family asks that he be in charge of making fresh cranberry sauce. I like both kinds while Bryan likes neither. Isn't it time we stopped the madness?<br />
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From chutney to relish to <i>mostarda</i>, there are so many ways to dress up classic cranberry sauce <i>and</i> keep the peace. I've collected five fabulous versions -- think cranberry ginger chutney and cherry-pear <i>mostarda</i> -- from <i>Bon Appetit</i>, Martha Stewart and Hatfield's restaurant in L.A. Make any one of these and the only debate at your table will be who gets the last serving. <br />
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<b><a href="http://www.bonappetit.com/recipes/2004/11/cranberry_ginger_chutney">1. CRANBERRY-GINGER CHUTNEY</a></b><br />
This chutney has added piquancy from fresh ginger and a pinch of crushed red pepper, plus more versatility than the average cranberry sauce: It dazzles on turkey sandwiches and alongside roast duck.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik8wh4e2bmhJNR8LnF1saEnlytXVKOmpAbCAy2ueGg5FqRCNWS8xo1ZDxRvlLvdG1AyvEdKpHGG8XobobQCG5DxjeCqyoeUqiCxOtNxEbthEf23j_LPdSVbJl_HiH9sTj4VTNqhT4OKrw/s1600/cranberry.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik8wh4e2bmhJNR8LnF1saEnlytXVKOmpAbCAy2ueGg5FqRCNWS8xo1ZDxRvlLvdG1AyvEdKpHGG8XobobQCG5DxjeCqyoeUqiCxOtNxEbthEf23j_LPdSVbJl_HiH9sTj4VTNqhT4OKrw/s200/cranberry.jpg" width="160" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Sweet-and-Spicy Cranberry Sauce</b><br />
Photo: </td></tr>
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<b><a href="http://www.bonappetit.com/recipes/2006/11/pineapple_cranberry_sauce_with_chiles_and_cilantro">2. PINEAPPLE CRANBERRY SAUCE WITH CHILI AND CILANTRO</a></b><br />
The pineapple may be unexpected, but it brings the cranberry, chili and cilantro flavors together and makes them shine.<br />
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<b><a href="http://www.latimes.com/features/food/la-fo-thanksgiving-rec1-20121110,0,3019269.story">3. CHERRY-PEAR <i>MOSTARDA</i></a></b><br />
Recipe <i>(pictured above, right) </i>adapted from Chefs Quinn and Karen Hatfield, co-owners of their eponymous restaurant. Dried pears can be found in most well-stocked and gourmet markets, as well as online. Pickled mustard seeds are available at select gourmet markets and online.<br />
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<b><a href="http://www.marthastewart.com/945753/sweet-and-spicy-cranberry-sauce">4. SWEET-AND-SPICY CRANBERRY SAUCE</a></b><br />
Guests will bite into this unassuming cranberry sauce only to encounter a "whang!" from lime zest and cayenne pepper.<br />
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<b><a href="http://www.marthastewart.com/336611/cranberry-sauce-with-dried-figs">5. CRANBERRY SAUCE WITH DRIED FIGS</a></b><br />
This cranberry sauce with dried Calimyrna figs has a chutney like texture. A little red wine makes the sauce rich in flavor and ruby red in color.<br />
<br />Christie Bishophttp://www.blogger.com/profile/11231411663217241269noreply@blogger.com0tag:blogger.com,1999:blog-6602053617939392843.post-35062709597924387302012-11-16T08:00:00.000-08:002012-11-16T08:00:07.388-08:0010 Days of Thanksgiving: Stuffings & Dressings<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG1b5oncF6uU84r6Uw41KRZTKc8eu_NIQEVZmGEnvOE9IC95mJ5Hb0TmKBFQ-5rHCnTBV5zl26IK_4CT83LvxGtt0sRS9XcEDXt-ZMlwhvTXvt687eTWZDHiapUGo1u56x9CZAtpnTkwA/s1600/stuffing.jpg" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG1b5oncF6uU84r6Uw41KRZTKc8eu_NIQEVZmGEnvOE9IC95mJ5Hb0TmKBFQ-5rHCnTBV5zl26IK_4CT83LvxGtt0sRS9XcEDXt-ZMlwhvTXvt687eTWZDHiapUGo1u56x9CZAtpnTkwA/s400/stuffing.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Cornbread, Sausage and Pecan Stuffing</b><br />
<i>Photo: <a href="http://www.bonappetit.com/recipes/slideshows/2008/11/stuffing_slideshow#slide=2">BonAppetit</a></i></td></tr>
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I've got a confession to make. On Thanksgiving, I'm not a fan of turkey. To me, it's a necessary evil; a vehicle best used for making rich, moist, carb-o-liscious stuffing. For over twenty years, my mom has been stuffing our turkey with the simplest of stuffing mixes: Original <a href="http://www.kraftbrands.com/stovetop/">Stove Top Stuffing</a>. It's not gourmet, it's not complicated and, let's be honest, isn't hugely appealing straight out of the box.<br />
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That said, something magical happens when you bake said Stove Top inside a turkey cavity. It becomes moist, fluffy and heavenly; which is exactly why I've asked my mom to make it and bring it to the first Thanksgiving Bryan and I are hosting at our home. But new hosts mean new traditions and I'm going gourmet with "my" stuffing. It might be sourdough and sweet Italian sausage, cornbread with roasted fall vegetables or an oldie but a goodie recipe from Gourmet circa 1975. Whatever we choose, we'll certainly give thanks for recipes old and the new.</div>
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<b><a href="http://www.bonappetit.com/recipes/slideshows/2008/11/stuffing_slideshow#slide=2">1. CORNBREAD, SAUSAGE AND PECAN STUFFING</a></b><br />
Use store-bought or homemade cornbread; <i>Bon Appetit</i> recommends Jiffy mix (you'll need two boxes).<br />
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<b><a href="http://www.bonappetit.com/recipes/2007/11/cornbread_dressing_with_roasted_fall_vegetables">2. CORNBREAD DRESSING WITH ROASTED FALL VEGETABLES</a></b><br />
Roasted carrots, parsnips, and rutabagas add great depth of flavor.<br />
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<b><a href="http://www.foodnetwork.com/recipes/bobby-flay/sourdough-wild-mushroom-and-bacon-dressing-recipe/index.html">3. SOURDOUGH, WILD MUSHROOM AND BACON DRESSING</a></b><br />
Toasty sourdough, earthy wild mushrooms and bacon. Can it get any better? Actually yes; add some bacon drippings for extra moisture and flavor.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG0Vha3fZrCpigv4826-AHpmxAyTdBpWPHYaxrhEAD-_7pBW9uZiDKDncA5UPTs8j4g54ZRarG1lrQVZ18_yOO42ATNC4L3AV9Ei3KRfmb-BTiUs61L9jVaK66FdUOYevwe-Wsn6PjClA/s1600/stuffing.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG0Vha3fZrCpigv4826-AHpmxAyTdBpWPHYaxrhEAD-_7pBW9uZiDKDncA5UPTs8j4g54ZRarG1lrQVZ18_yOO42ATNC4L3AV9Ei3KRfmb-BTiUs61L9jVaK66FdUOYevwe-Wsn6PjClA/s200/stuffing.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Lemony Mushroom and Pine Nut <br />Stuffing Muffins</b><br />
<i>Photo: <a href="http://www.foodandwine.com/slideshows/michael-symons-heartland-thanksgiving-dinner-menu#!slide=5">FoodandWine</a></i></td></tr>
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<b><a href="http://www.foodandwine.com/slideshows/michael-symons-heartland-thanksgiving-dinner-menu#!slide=5">4. LEMONY MUSHROOM-AND-PINE NUT STUFFING MUFFINS</a></b><br />
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A mix of sautéed wild mushrooms adds lots of texture to this stuffing; lemon juice and zest make it tangy <i>(pictured, left)</i>. The mushroom stuffing can be made vegetarian-friendly simply by replacing the chicken stock with vegetable stock.</div>
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<b><a href="http://www.epicurious.com/recipes/food/views/Sage-Stuffing-107372">5. SAGE STUFFING FROM GOURMET MAGAZINE, 1975</a></b><br />
A mixture of white bread and cornbread crumbs soak up butter, cream and a variety of herbs. Add in chicken livers and this is the closest to "mom's" original stuffing recipe you'll ever find. </div>
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Christie Bishophttp://www.blogger.com/profile/11231411663217241269noreply@blogger.com0tag:blogger.com,1999:blog-6602053617939392843.post-13084311284611739372012-11-15T08:00:00.001-08:002012-11-15T17:23:22.640-08:0010 Days of Thanksgiving: Eat Your Vegetables!<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEharX5CW3aqabj4daoMQROW-qaGFgnYlriv46Q7BaoEjehqEyXaL8Z98szzr9KLd_Ayokh0Iq9v9V-CXd1qMEThFCEKCkMoE0NkJ7FbgA_wjTy6Bb7Gr4Ged7EtoIy3lNS1JQj-5dQV3ss/s1600/VEGETABLES.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEharX5CW3aqabj4daoMQROW-qaGFgnYlriv46Q7BaoEjehqEyXaL8Z98szzr9KLd_Ayokh0Iq9v9V-CXd1qMEThFCEKCkMoE0NkJ7FbgA_wjTy6Bb7Gr4Ged7EtoIy3lNS1JQj-5dQV3ss/s320/VEGETABLES.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Creamy Mustard Greens with Fried Shallots</b><br />
<i>Photo: <a href="http://www.foodandwine.com/slideshows/thanksgiving-greens-recipes">FoodandWine</a>Vege</i></td></tr>
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Vegetables might be the red-headed stepchild of Thanksgiving, but I'm here to stick up for good ole' greens. Sure, they're overlooked during the holiday but it's not they're fault. How do they stand a chance on a day dedicated to stuffing yourself with as many carbs as you shoved into that 12-lb turkey?<br />
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If vegetables have any chance of holiday redemption, these five recipes will do the trick. From spicy Brussels sprouts with fried capers to baked acorn squash with chestnuts, apples and leeks, these dishes run the gamut from healthy to indulgent. The one thing they all have in common? You can bet your guests will be begging for seconds.<br />
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<b><a href="http://www.foodandwine.com/recipes/creamy-mustard-greens-with-fried-shallots">1. CREAMY MUSTARD GREENS WITH FRIED SHALLOTS</a></b><br />
Crisp fried shallots are a terrific contrast to creamy greens, especially when they're stirred in and sprinkled on top.<br />
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<b><a href="http://www.sunset.com/food-wine/holidays-occasions/thanksgiving-side-dish-vegetable-recipes-00400000056750/">2. SPICY BRUSSELS SPROUTS WITH FRIED CAPERS</a></b><br />
This quick recipe for piquant brussels will save precious time this Thanksgiving, without sacrificing on taste.<br />
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<b style="text-align: center;"><a href="http://www.foodandwine.com/recipes/baked-acorn-squash-with-chestnuts-apples-and-leeks">3. BAKED ACORN SQUASH WITH CHESTNUTS, APPLES AND LEEKS</a></b><br />
Halved acorn squash make perfect single-serving bowls. These make a great vegetarian main course for any winter holiday, but they're also a festive accompaniment to turkey, ham or roast goose.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdY5AnKdYI5t-otBo_NmRx1Mq5lymEZ5IDrzxT9S7KisszLpau0HmCKVnHyvXzheCVUCqGh6rJPj6Tx_shnSWCpVux9T0jr-3HFqVjyQxDE5MjJOwWMAR18zjgO_5H8HDFv-Hl0g4-jxc/s1600/VEGETABLE.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdY5AnKdYI5t-otBo_NmRx1Mq5lymEZ5IDrzxT9S7KisszLpau0HmCKVnHyvXzheCVUCqGh6rJPj6Tx_shnSWCpVux9T0jr-3HFqVjyQxDE5MjJOwWMAR18zjgO_5H8HDFv-Hl0g4-jxc/s320/VEGETABLE.jpg" width="256" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Roasted Carrots, Parsnips and Shallots</b><br />
<i>Photo: <a href="http://www.marthastewart.com/275181/thanksgiving-vegetable-recipes/@center/276949/everything-thanksgiving#261391">MarthaStewart</a></i></td></tr>
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<b><a href="http://www.marthastewart.com/331743/broccoli-rabe-with-garlic-and-almonds?center=0&gallery=275181&slide=280967">4. BROCCOLI RABE WITH GARLIC AND ALMONDS</a></b><br />
Boiling the broccoli rabe beforehand reduces its bitterness. Toss in the pan with sauteed garlic and almonds to reheat.<br />
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<b><a href="http://www.marthastewart.com/355405/roasted-carrots-parsnips-and-shallots">5. ROASTED CARROTS, PARSNIPS AND SHALLOTS</a></b><br />
Carrots, parsnips, and shallots become rich and sweet when roasted in a hot oven. Here, the vegetables are served with a tart relish of green olives, parsley, mint, and white-wine vinegar.Christie Bishophttp://www.blogger.com/profile/11231411663217241269noreply@blogger.com0tag:blogger.com,1999:blog-6602053617939392843.post-860912689143475732012-11-14T08:00:00.000-08:002012-11-14T08:00:02.009-08:0010 Days of Thanksgiving Recipes: All Things Mashed<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp-lYVYODApkeK7nKDfxSlCgRwsds3ovRYnI7K2VpLy7bjo5B4l_1dRNXoiFBXwh3pfmyZyzhlj3IpdgsjFxg81WidwnD0HrE1N740YLGsMKuGuCs3EuGb_4IiPUZs4ksOag8zJxjtm-8/s1600/potatoes.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp-lYVYODApkeK7nKDfxSlCgRwsds3ovRYnI7K2VpLy7bjo5B4l_1dRNXoiFBXwh3pfmyZyzhlj3IpdgsjFxg81WidwnD0HrE1N740YLGsMKuGuCs3EuGb_4IiPUZs4ksOag8zJxjtm-8/s400/potatoes.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Perfect Mashed Potatoes</b><br />
<i>Photos: <a href="http://www.foodnetwork.com/holidays-and-parties/easy-mashed-potatoes/pictures/index.html">Food Network</a></i></td></tr>
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Everyone's family seems to have a special mashed potato recipe. Some would-be potato mashers keep it simple, relying on a traditional hand mixer to mash butter and milk into steamy Russets. Some get technical, using a potato ricer to ensure their mash is silky smooth and lump-free. Finally, some get gourmet, opting for out-of-the-box (or burlap bag?) bases and combinations. No longer is the Russet the norm; sweet potatoes, parsnips, apples, and even cauliflower are often masquerading as the mash of choice, filled with every spice and creative topping combo known to man. However your family prepares them, here are five recipes to make sure whatever you mash holds it weight.<br />
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<b><a href="http://www.bonappetit.com/recipes/2010/11/perfect_mashed_potatoes">1. PERFECT MASHED POTATOES</a></b><br />
The perfect mashed potatoes aren't actually mashed. The key is using a potato ricer (which looks like a giant garlic press). This gadget gently breaks the potatoes into tiny, flaky pieces (rather than smashing them into a gluey mass), creating just the right texture. Your left with light, fluffy, perfect potatoes.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAemTh6FVy69Al_jsZ_MrVlrHZ8eyXyiopRFJ7rAnQmXdeYfDVeHgKMn7jBoGrxP-7qYNWgQxRwg3XrbmuvKmMJUga7dpj-nA_9iZV5VMpsBUoRKKmHupoJrSTpF4Liq2Ii5ehuXtgAFg/s1600/potatoes.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAemTh6FVy69Al_jsZ_MrVlrHZ8eyXyiopRFJ7rAnQmXdeYfDVeHgKMn7jBoGrxP-7qYNWgQxRwg3XrbmuvKmMJUga7dpj-nA_9iZV5VMpsBUoRKKmHupoJrSTpF4Liq2Ii5ehuXtgAFg/s200/potatoes.jpg" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Bourbon-Walnut Sweet Potato Mash</b><br />
<i>Photo: <a href="http://www.bonappetit.com/recipes/2007/11/bourbon_walnut_sweet_potato_mash">BonAppetit</a></i></td></tr>
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<b><a href="http://www.bonappetit.com/recipes/2007/11/bourbon_walnut_sweet_potato_mash">2. BOURBON-WALNUT SWEET POTATO MASH</a></b><br />
Cinnamon, allspice, nutmeg and maple syrup set the base for this autumnal mash. A splash or bourbon and chopped, toasted walnuts make it complete.<br />
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<b><a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/-baked-mashed-potatoes-with-parmesan-cheese-and-bread-crumbs-recipe/index.html">3. BAKED MASHED POTATOES WITH PARMESAN CHEESE AND BREAD CRUMBS</a></b><br />
An Italian twist on classic mashed potatoes, this baked mash gets its a savory, crisp topping from the combination of Parmesan cheese and toasted bread crumbs.<br />
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<b><a href="http://www.marthastewart.com/274421/thanksgiving-side-dish-recipes/@center/276949/everything-thanksgiving#201155">4. GARLIC MASHED POTATOES</a></b><br />
The potatoes are cooked along with a whole head of garlic, adding a rich, savory dimension to this essential Thanksgiving side dish. To make your mashed potatoes even more luxurious, substitute half-and-half for the milk in this recipe.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhklXZtRlZZItDveaaWIxUcqAAx_uM50RdBJYx6fSpTkNliNJ1tdD6uRHirazENjYiPVex53kZ-sNdQiaZ2Q-YBQmKtlIuGiRcWXipI8qxJGFyA59C18Vo8e1zrSP68ZTaHQfJ-WTCt52U/s1600/potatoes.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhklXZtRlZZItDveaaWIxUcqAAx_uM50RdBJYx6fSpTkNliNJ1tdD6uRHirazENjYiPVex53kZ-sNdQiaZ2Q-YBQmKtlIuGiRcWXipI8qxJGFyA59C18Vo8e1zrSP68ZTaHQfJ-WTCt52U/s320/potatoes.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Blue Cheese-Walnut Mashed Potatoes</b><br />
<b>Part of Food Network's </b><b>50 Mashed Potato Recipes</b><br />
<i>Photo: <a href="http://www.foodnetwork.com/holidays-and-parties/50-mashed-potato-recipes/index.html">FoodNetwork</a></i></td></tr>
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<b><a href="http://www.marthastewart.com/345352/parsnip-apple-mash?center=0&gallery=274421&slide=280450">5. PARSNIP-APPLE MASH</a></b><br />
Transform humble parsnips into a luxurious alternative to mashed potatoes. When pureed, simmered apples and parsnips take on a dense, silky texture. This recipe can be prepared up to two days in advance of Thanksgiving and reheated before serving.<br />
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<b>BONUS:<a href="http://www.foodnetwork.com/holidays-and-parties/50-mashed-potato-recipes/index.html"> 50 MASHED POTATO RECIPES FROM FOOD NETWORK MAGAZINE</a></b><br />
Choose from 50 simple additions to a traditional mashed potato base including cheddar bacon, pancetta rosemary, Tex-Mex, crispy garlic, golden saffron and many more.<br />
<br />Christie Bishophttp://www.blogger.com/profile/11231411663217241269noreply@blogger.com0tag:blogger.com,1999:blog-6602053617939392843.post-65326249830644023872012-11-13T08:00:00.000-08:002012-11-13T08:00:04.529-08:0010 Days of Thanksgiving: The Gravy Train<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWJb5v0ovPjYhZC4MsaYouZe25E0RXf1QKWrDFDf8QOOQL4ccua5MyFMA5Myij9GT2A91wnxHhDEmsWwHCLF9sDt13RkjQgI0wCIm739pXNXzutsdHVAsAqpUvwJ5OYAm2A6tQk0rVTaM/s1600/turkey.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWJb5v0ovPjYhZC4MsaYouZe25E0RXf1QKWrDFDf8QOOQL4ccua5MyFMA5Myij9GT2A91wnxHhDEmsWwHCLF9sDt13RkjQgI0wCIm739pXNXzutsdHVAsAqpUvwJ5OYAm2A6tQk0rVTaM/s400/turkey.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Take Your Thanksgiving Gravy From Good to Great</b><br /><i>Photo: <a href="http://arbiteronline.com/2010/11/17/arbiter-asks-thanksgiving-break/">Arbiter.com</a></i></td></tr>
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In my opinion, nothing makes or breaks a Thanksgiving meal faster than the quality of the gravy. Think about it: you've just finished piling your Thanksgiving plate high with moist turkey, hearty stuffing, fluffy mashed potatoes and creamy green bean casserole when you get to the gravy boat. Without thinking, you liberally douse everything on said plate with gravy, expecting it to be the veritable cherry on top of your Thanksgiving sundae.<br />
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If that gravy is bad -- tasteless, chalky and lukewarm -- you've just tainted your once-a-year Thanksgiving meal. But, if that gravy is <i>great</i>, it boosts the flavor of everything on your plate. A good gravy base should be rich, velvety smooth and slightly salty with flavors reminiscent of drippings left behind from a perfectly-cooked turkey. Dress it up or down creatively; throw in crispy pancetta, liven it up with fresh herbs or keep it simple with white pepper and plenty of stock. Here are five recipes to make sure your gravy makes the grade.<br />
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<b><a href="http://www.bonappetit.com/recipes/2007/11/pancetta_sage_turkey_with_pancetta_sage_gravy">1. PANCETTA-SAGE GRAVY</a></b><br />
Salty Italian bacon flavors both the turkey and the gravy. Does it get any better?<br />
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<b><a href="http://www.bonappetit.com/recipes/2006/11/roast_turkey_with_port_gravy">2. PORT GRAVY</a></b><br />
A touch of tawny Port wine adds some elegance to a classic gravy. Keep it simple by sticking to pan juices, turkey stock, flour, butter and 1/2 cup of tawny Port. Add salt and pepper to taste.<br />
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<b><a href="http://www.foodnetwork.com/recipes/alton-brown/turkey-giblet-gravy-recipe/index.html">3. TURKEY GIBLET GRAVY</a></b><br />
Gravy doesn't get more classic than this. Take the time to make the perfect gravy base by making your own turkey giblet stock. Cook down the turkey neck and backbone with vegetables and herbs, then thicken it up with potato starch and flour. Fresh rosemary, sage and thyme add the final touches.<br />
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<b>4<a href="http://www.bonappetit.com/recipes/2007/11/porcini_mushroom_turkey_with_mushroom_gravy">. MUSHROOM GRAVY</a></b><br />
Porcini mushrooms, rosemary, thyme and Italian parsley give this gravy an earthy flavor and hearty texture. And that added hint of flavor your guests just can't put their finger on? A hint of fresh mint.<br />
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<b>5<a href="http://www.marthastewart.com/319233/maple-syrup-glazed-roast-turkey-with-rie?center=0&gallery=274827&slide=254790">. RIESLING GRAVY </a></b><br />
This sweet-meets-salty gravy is the perfect accompaniment to a Maple-glazed turkey. A cup of Riesling wine gives adds a slight sweetness to the turkey-based stock, while red and green grapes cook down for texture.<br />
Christie Bishophttp://www.blogger.com/profile/11231411663217241269noreply@blogger.com0tag:blogger.com,1999:blog-6602053617939392843.post-70817355222880629512012-11-12T08:00:00.000-08:002012-11-12T09:35:54.187-08:0010 Days of Thanksgiving: Let's Talk Turkey <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlbL81NEg20mRk14CoWAqY483eKNp8tGkKXZt7DvDjyxElfJxlXr2OeBbs2VR7TI_aBo2_WsCunk284liI_QzuFvCGawSzhG1tMHMIXf_uhzQjB6L_jsGEK-lWWF9kayIN3_3vO4Z4fCU/s1600/turkey.jpeg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlbL81NEg20mRk14CoWAqY483eKNp8tGkKXZt7DvDjyxElfJxlXr2OeBbs2VR7TI_aBo2_WsCunk284liI_QzuFvCGawSzhG1tMHMIXf_uhzQjB6L_jsGEK-lWWF9kayIN3_3vO4Z4fCU/s400/turkey.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>This Thanksgiving, Bird is the Word.</b><br />
<i>Photo: <a href="http://www.latimes.com/features/food/la-fo-thanksgiving-hatfield-box-20121110,0,3256217.story">LA Times</a></i></td></tr>
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No matter how much menu planning you do, a successful Thanksgiving meal really comes down to one thing: <i>The Turkey</i>. No, I'm not talking about the uncle who drinks too much <a href="http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CDQQFjAA&url=http%3A%2F%2Fwww.wildturkey.com%2F&ei=uk2gUOWfK4L3igKvmoC4Dw&usg=AFQjCNHDx2KnhZXpIWi0eYnxpqFbnw27eg&sig2=hvzNUIqD3JsHcJm1VSHViA">Wild Turkey</a> and acts like one. I'm talking about the pièce de résistance, the show-stopper, the whole enchilada: <b>The BIRD. </b><br />
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Whether your turkey is fresh, free-range, frozen, brined, smoked, grilled, fried or roasted, here are five ways to make sure your bird gets your guests' ultimate seal of approval: an empty plate.<br />
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<b>DAY #1 OF THANKSGIVING <u>RECIPES: LETS TALK TURKE</u></b><u>Y</u><br />
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<b><a href="http://www.latimes.com/features/food/la-fo-thanksgiving-hatfield-box-20121110,0,3256217.story">1. SMOKE AND BRINED</a></b> <i>(pictured above, right)</i><br />
Los Angeles Chef Quinn Hatfield told the <i><a href="http://www.latimes.com/features/food/la-fo-thanksgiving-hatfield-box-20121110,0,3256217.story">Los Angeles Times</a></i> he <a href="http://www.latimes.com/features/food/la-fo-thanksgiving-hatfield-brine-20121110,0,4299043.story">brines his turkey</a> for 36 hours in a mixture of water, brown sugar, salt, peppercorns, crushed garlic cloves, rosemary and thyme. After the allotted 36 hours, the turkey air dries for at least an hour before <a href="http://www.latimes.com/features/food/la-fo-thanksgiving-hatfield-box-20121110,0,3256217.story">being smoked in Hatfield's Weber Smokey Mountain Cooker</a>. Smoke the turkey at 300-325 degrees until the internal temperature reaches 165 degrees (about one hour for every four pounds of turkey).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii1DayapzWeDdJwE0yrq7PqBpdLKtIQIvDAdhS8hxJaEyuEhLWZBNckPNTuAwYB0SRM9dk9d3d5aS7WgMq9yyNRSK3oms-qGWKFOIftAVWWjdG8jYr6mvQlUhfO_FaCk4ju48yHeZN-X0/s1600/turkey.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii1DayapzWeDdJwE0yrq7PqBpdLKtIQIvDAdhS8hxJaEyuEhLWZBNckPNTuAwYB0SRM9dk9d3d5aS7WgMq9yyNRSK3oms-qGWKFOIftAVWWjdG8jYr6mvQlUhfO_FaCk4ju48yHeZN-X0/s320/turkey.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Grilled Turkey with Toasted Fennel and Coriander</b><br />
<i>Photo: <a href="http://bonappetit.com/">BonAppetit.com</a></i></td></tr>
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<b><a href="http://www.bonappetit.com/recipes/2009/11/grilled_turkey_with_toasted_fennel_and_coriander_and_fresh_thyme_gravy">2. GRILLED TURKEY WITH TOASTED FENNEL AND CORIANDER</a> </b><i>(pictured, left)</i><br />
This bird gets rubbed down in a mixture of toasted fennel seeds, coriander seeds, peppercorns and coarse salt before being grilled on a bed of carrots, celery, parsnips, onion and thyme.<br />
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<b><a href="http://www.foodandwine.com/recipes/citrus-marinated-turkey">3. CITRUS-MARINATED TURKEY</a></b><br />
Jose Garces contributed this turkey recipe to <a href="http://www.foodandwine.com/recipes/citrus-marinated-turkey">Food and Wine</a>, preparing it in the same style as a traditional Yucatán dish called <i>cochinita pibil</i>, a slow-roasted pork marinated in citrus and annatto paste (made from achiote seeds, the condiment adds an orange hue to foods). Brining and marinating the bird make it especially succulent.<br />
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<b><a href="http://www.marthastewart.com/274827/thanksgiving-turkey-recipes/@center/276949/everything-thanksgiving#857650">4. TUSCAN-STYLE TURKEY ALLA PORCHETTA</a></b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSnUm2wN5bX6FJ5UeWWa1iJN0rUtrclZrcCyFT_7gSTECvMoS48fltyLmKcJdDXYXWGI3dXav6UmaFhs2KclAk5_6Tdjnt3kN2IZdARteHG6dYzIw5s3nxCJH8oaqlT1ayojN3wqCTCx0/s1600/turkey.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSnUm2wN5bX6FJ5UeWWa1iJN0rUtrclZrcCyFT_7gSTECvMoS48fltyLmKcJdDXYXWGI3dXav6UmaFhs2KclAk5_6Tdjnt3kN2IZdARteHG6dYzIw5s3nxCJH8oaqlT1ayojN3wqCTCx0/s200/turkey.jpg" width="160" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Turkey Alla Porchetta</b><br />
<i><a href="http://www.marthastewart.com/274827/thanksgiving-turkey-recipes/@center/276949/everything-thanksgiving#857650">Photo: MarthaStewart.com</a></i></td></tr>
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This Italian-style turkey <i>(pictured, right)</i> gets its inspiration from Porchetta, a tightly-rolled deboned pork roast and stuffed with garlic, rosemary, fennel and other wild herbs. This turkey version is rolled in paper-thin slices of prosciutto, giving it extra moisture and decadence.<br />
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<b><a href="http://www.bonappetit.com/recipes/2005/11/tom_colicchio_herb_butter_turkey">5. TOM COLICCHIO'S HERB BUTTER TURKEY</a></b><br />
The <i>Top Chef</i> host's extra-moist turkey gets a flavor boost from herbed butter applied in copious amounts under the turkey's skin. While the turkey oven roasts and the butter melts, your house will be filled with the amazing aroma of thyme, tarragon, rosemary and sage.Christie Bishophttp://www.blogger.com/profile/11231411663217241269noreply@blogger.com0tag:blogger.com,1999:blog-6602053617939392843.post-48427054080682098862012-11-11T16:57:00.000-08:002012-11-20T22:24:27.384-08:00Starting Tomorrow: 10 Days of Thanksgiving Recipes<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPaa5JPyf-x9WCTPemvOzA2B-mqMH9ahUZhDd-P3XkI6gFMXwCjqySRVdPkZ-Ui62DkJUAB4zD2mubgTF8OhcUqeeMkPJ5Q7X4eQX3adYCdbrxJswyKaL_5W7lo4fDHqjChaFXgiHhF_k/s1600/thanksgiving.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPaa5JPyf-x9WCTPemvOzA2B-mqMH9ahUZhDd-P3XkI6gFMXwCjqySRVdPkZ-Ui62DkJUAB4zD2mubgTF8OhcUqeeMkPJ5Q7X4eQX3adYCdbrxJswyKaL_5W7lo4fDHqjChaFXgiHhF_k/s400/thanksgiving.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Starting Tomorrow: 10 Days of Thanksgiving Recipes!</i></b><br />
<i>Photo: BonAppetit</i></td></tr>
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Thanksgiving -- the veritable Super Bowl of foodie holidays -- is right around the corner. If you haven't started planning your Turkey Day menu, it's time to get serious. Think about it: In only 10 days (<i>yikes!!</i>) a flock of friends and family who put the "fun" in dysfunctional will descend upon your home. Worse yet, they'll be jet-lagged. Not to mention <i>very, very hungry</i>. You need to be prepared.<br />
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Luckily, I've done some legwork for you. You see, I have a small family -- we cap out at nine people total -- but it's my dream to cook and feed an army on Thanksgiving. Hence why I've spent the last few weeks researching some of the best Thanksgiving recipes from cookbooks and cooking sites the world over. If I could make all of them, I would. But I can't. That's where you come in. Over the next 10 days, I'll share a dish-by-dish Thanksgiving recipe guide including stuffing, sides, mashed potatoes, sweet potatoes, gravy, dessert and the show-stopper itself: The Turkey. </div>
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Put on your elastic-waisted pants and get ready for a Thanksgiving recipe rumble. See you tomorrow.</div>
Christie Bishophttp://www.blogger.com/profile/11231411663217241269noreply@blogger.com0tag:blogger.com,1999:blog-6602053617939392843.post-40379963194458874622012-11-09T08:00:00.000-08:002012-11-11T17:06:04.689-08:00Give Thanks: Chocolate-Glazed Pumpkin Pie Cheesecake<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIo_Q2qzcws40UoyGdlXYtUMtVkbzR-1ugF7s6O2Vx-u_Xy0Rb0rbwC1P8-_NVIGYRE0uNH8CqAmXIVT43hpTmqc3wLKZewpdmdTlicGAyqxpoyEZo1WGZq6LQh4Vnr9tKzYgeJBP_WuM/s1600/Pumpkin.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIo_Q2qzcws40UoyGdlXYtUMtVkbzR-1ugF7s6O2Vx-u_Xy0Rb0rbwC1P8-_NVIGYRE0uNH8CqAmXIVT43hpTmqc3wLKZewpdmdTlicGAyqxpoyEZo1WGZq6LQh4Vnr9tKzYgeJBP_WuM/s320/Pumpkin.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Chocolate-Glazed Pumpkin Pie Cheesecake</i></b></td></tr>
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<span style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">Thanksgiving is right around the corner, a wonderfully gluttonous day during which Americans will </span><a data-mce-href="http://theweek.com/article/index/221689/thanksgivings-massive-calorie-count-by-the-numbers" href="http://theweek.com/article/index/221689/thanksgivings-massive-calorie-count-by-the-numbers" style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">consume nearly three times their recommended daily calorie count</a><span style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">. Sure, plates will be piled high with the usual suspects -- slices of roasted turkey, heaping mounds of stuffing, fluffy mashed potatoes swimming in gravy -- but what about dessert? While </span><a data-mce-href="http://www.examiner.com/article/most-popular-thanksgiving-pies-pumpkin-apple-pecan-pie-are-top-recipes" href="http://www.examiner.com/article/most-popular-thanksgiving-pies-pumpkin-apple-pecan-pie-are-top-recipes" style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">pumpkin, apple and pecan pies are the most popular Thanksgiving pie flavors</a><span style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">, who says you can't kick dessert up a notch?</span><br />
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Dress up that classic apple pie with a generous drizzle of caramel. Add a shot of bourbon to your tried-and-true pecan pie to give it an adult twist. Or better yet, serve guests this Chocolate-Glazed Pumpkin Pie Cheesecake. Rich, creamy and altogether dreamy, it's a Thanksgiving dessert guaranteed to disappear.</div>
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<strong>CHOCOLATE-GLAZED PUMPKIN PIE CHEESECAKE</strong><br />
Recipe adapted from <a data-mce-href="http://www.bhg.com/recipe/chocolate-glazed-pumpkin-pie-cheesecake/" href="http://www.bhg.com/recipe/chocolate-glazed-pumpkin-pie-cheesecake/"><em>Better Homes and Gardens</em></a></div>
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INGREDIENTS:</div>
<ul style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">
<li>Nonstick cooking spray</li>
<li>1/4 cup butter, melted</li>
<li>1 1/2 cups finely crushed chocolate wafer cookies (about 24 cookies)</li>
<li>1 8 ounce package cream cheese, softened</li>
<li>1 cup sugar</li>
<li>3 eggs</li>
<li>1 15 ounce can pumpkin</li>
<li>1 teaspoon vanilla</li>
<li>1/2 teaspoon pumpkin pie spice</li>
<li>1/4 teaspoon salt</li>
<li>1 cup chopped dark chocolate</li>
<li>1/3 cup whipping cream</li>
<li>2 ounces milk chocolate pieces or white baking pieces (about 1/3 cup), melted (optional)</li>
</ul>
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DIRECTIONS:<br />
1. Preheat oven to 350 degrees F. Lightly coat a 9-inch pie plate with cooking spray. In a medium bowl toss together butter and crushed chocolate wafer cookies. Spread into pie plate; press evenly onto bottom and up sides. Bake for 5 minutes. Cool on a wire rack.</div>
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2. In a large bowl beat cream cheese and sugar with an electric mixer on medium speed until combined. Add eggs, one at a time, beating on low speed after each addition just until combined. Stir in pumpkin, vanilla, pumpkin pie spice, and salt. Pour pumpkin mixture into baked crust.</div>
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3. Bake about 40 minutes more or until mixture is slightly puffed around edges and just set in center. Cool on a wire rack for 1 hour.</div>
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4. In a small microwave-safe bowl combine dark chocolate and cream. Microwave on 100 percent power (high) for 30 seconds to 1 minute; stir until smooth. Let stand for 15 minutes. Pour chocolate mixture over the cooled pie, spreading evenly. Chill, uncovered, for 1 hour. Cover and chill for 2 to 24 hours more. If desired, drizzle with milk chocolate.</div>
Christie Bishophttp://www.blogger.com/profile/11231411663217241269noreply@blogger.com1tag:blogger.com,1999:blog-6602053617939392843.post-25749734705851442492012-10-24T08:00:00.000-07:002012-11-11T10:48:37.309-08:00Recipe: Pumpkin Chocolate Cheesecake Bars<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiZQDd7QvKtwn9z9BnE_S0-GIoeORQ8tvfzLyuBwG66T5j2JYqyIts98gY54Mcd35ypft7BHLqjR4qcDBwXRN0JYA9p2Y_oH4mDABpE-Qd6g4kZlCH0J_k11JMCWeAMx74Oe1Fg-n95Xc/s1600/pumpkin+cheesecake+bars.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiZQDd7QvKtwn9z9BnE_S0-GIoeORQ8tvfzLyuBwG66T5j2JYqyIts98gY54Mcd35ypft7BHLqjR4qcDBwXRN0JYA9p2Y_oH4mDABpE-Qd6g4kZlCH0J_k11JMCWeAMx74Oe1Fg-n95Xc/s320/pumpkin+cheesecake+bars.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Pumpkin Chocolate Cheesecake Bars</b><br />
<i>Photo: <a href="http://www.bhg.com/recipe/bars/pumpkin-chocolate-cheesecake-bars/">BHG.com</a></i></td></tr>
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I've got two words for you: pumpkin porn. I mean, just <i>look</i> at the photo to the right. Can't you just imagine taking a sinful bite of one of those pumpkin chocolate cheesecake bars? They smell like autumn, look like they have a prominent place on <i><a href="http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CCAQFjAA&url=http%3A%2F%2Fwww.tastespotting.com%2F&ei=XwuGUP-IG8OtigLu0IDIBQ&usg=AFQjCNHNiBDPi6aLhHzp5msqr3HcbNDe1A&sig2=ZeYpCefsktRSKev_HJuhGA">TasteSpotting</a></i>, and taste like heaven.<br />
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Heaven, then, must be located in the Test Kitchen of <a href="http://www.bhg.com/recipe/bars/pumpkin-chocolate-cheesecake-bars/">Better Homes and Gardens</a>, where this incredible recipe came from. And a part of the magazine's <i>"41 Pumpkin Recipes"</i> feature, there's 40 more where this came from. Think pumpkin praline muffins, holiday pumpkin soup, spiced pumpkin butter and pumpkin latte coffee cake. It's really the whole enchilada... assuming said enchilada is filled with roasted pumpkin and topped with cumin pepitas.<br />
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I simply couldn't resist sharing and hopefully, neither can you. Enjoy.<br />
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<b>Pumpkin Chocolate Cheesecake Bars</b><br />
<i>Recipe adapted from <a href="http://www.bhg.com/recipe/bars/pumpkin-chocolate-cheesecake-bars/">BHG.com</a></i><br />
<i>Makes: 24 to 36 servings</i><br />
<i>Yield: 24 to 36 bars</i><br />
<i>Timing: Prep 25 mins | </i><i>Bake 325°F 55 mins | </i><i>Cool 30 mins | </i><i>Chill 3 hrs</i><br />
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<ul>
<li>1 1/4 cups graham cracker crumbs</li>
<li>1/4 cup sugar</li>
<li>1/3 cup butter, melted</li>
<li>2 8 ounce packages cream cheese, softened</li>
<li>1 3/4 cups sugar</li>
<li>3 eggs</li>
<li>1 cup canned pumpkin</li>
<li>1/2 teaspoon pumpkin pie spice</li>
<li>1/2 teaspoon vanilla</li>
<li>1/4 teaspoon salt</li>
<li>6 ounces semisweet chocolate, cut up, or 1 cup semisweet chocolate pieces</li>
<li>2 tablespoons butter</li>
<li>1 1/4 cups sour cream</li>
<li>1/4 cup sugar</li>
<li>Grated fresh nutmeg</li>
<li>Milk chocolate or semisweet chocolate curls</li>
</ul>
Preheat oven to 325 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside. In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Stir in the 1/3 cup melted butter. Press mixture evenly into bottom of the prepared baking pan; set aside.<br />
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2. In a large bowl, combine cream cheese and the 1-3/4 cups sugar. Beat with an electric mixer on medium speed until smooth. Add eggs, one at a time, beating on low speed after each addition just until combined. Beat in pumpkin, pumpkin pie spice, vanilla, and salt on low speed just until combined. Remove 1-1/4 cups of the mixture.<br />
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3. In a small heavy saucepan, combine the 6 ounces chocolate and the 2 tablespoons butter. Cook and stir over low heat until melted. Whisk chocolate mixture into the 1-1/4 cups pumpkin mixture. Pour over crust, spreading evenly. Bake for 15 minutes.<br />
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4. Carefully pour the remaining pumpkin mixture over baked chocolate layer, spreading evenly. Bake for 40 to 45 minutes more or until filling is puffed and center is set. Cool on a wire rack for 30 minutes.<br />
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5. In a small bowl, combine sour cream and 1/4 cup sugar. Gently spread over cookies. Cool completely. Cover and chill for at least 3 hours. Cut into bars. Before serving, sprinkle with nutmeg and/or chocolate curls.<br />
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Storing leftovers: Place in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days. Do not freeze.Christie Bishophttp://www.blogger.com/profile/11231411663217241269noreply@blogger.com1tag:blogger.com,1999:blog-6602053617939392843.post-84809839303891342042012-10-22T19:51:00.002-07:002012-10-22T19:53:34.120-07:00Pumpkin Bread Pudding with Caramel Apple Sauce and Vanilla Bean Creme Anglaise<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKv-A_TE1avyYxBu9FRoeNUEY09CVg0yNdxWxBoKlDbf0ikaWYTRKmVWcipQYiC706DDqz61b03BbNHRTXhgqIL50haxd1dwbURzk5Gr9FId1o1zFYU3dMAcZOjcXjuCjuPHBo6IaUhnE/s1600/pumpkin.jpeg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKv-A_TE1avyYxBu9FRoeNUEY09CVg0yNdxWxBoKlDbf0ikaWYTRKmVWcipQYiC706DDqz61b03BbNHRTXhgqIL50haxd1dwbURzk5Gr9FId1o1zFYU3dMAcZOjcXjuCjuPHBo6IaUhnE/s400/pumpkin.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Pumpkin Bread Pudding with Caramel Apple Sauce <br />and Vanilla Bean Creme Anglaise</b><br />
Photo: <i><a href="http://www.foodnetwork.com/recipes/bobby-flay/pumpkin-bread-pudding-with-spicy-caramel-apple-sauce-and-vanilla-bean-creme-anglaise-recipe/index.html">Food Network</a></i></td></tr>
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Some people wait all year long for summer BBQs, hearty winter stews or spring salads. Not me. I’ve been waiting the last 10 months for a certain portly squash to make its annual reappearance: the pumpkin. It’s called <i>“The Great Pumpkin”</i> for a reason; just ask Charlie Brown.<br />
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While pumpkin can be polarizing, it’s also perhaps the most versatile recipe ingredient around. Pumpkin is a flawless fit in dishes both savory and sweet, handles high roasting temps like a champ, and turns any soup silky smooth.<br />
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But if you want one can’t-miss pumpkin recipe this season, this is it: <a href="http://www.foodnetwork.com/recipes/bobby-flay/pumpkin-bread-pudding-with-spicy-caramel-apple-sauce-and-vanilla-bean-creme-anglaise-recipe/index.html">Bobby Flay’s Pumpkin Bread Pudding with Spicy Caramel Apple Sauce and Vanilla Bean Creme Anglaise</a>. Imagine this: Hunks of moist pumpkin bread baked in a rich pumpkin custard, drizzled with a spicy caramel apple sauce and sitting atop a pool of vanilla bean creme anglaise. It’s pure heaven for any pumpkin lover and just might convert anyone who’s not.<br />
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<i>Helpful hint:</i> If you’ve got the time, make this recipe the night before you need to serve it. It’s got a lot of components so you don’t want to feel rushed; but more importantly, the flavors really come together overnight.<br />
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<b>Pumpkin Bread Pudding with Caramel Apple Sauce and Vanilla Bean Creme Anglaise</b><br />
<ul>
<li>2 cups heavy cream</li>
<li>1 cup whole milk</li>
<li>1 vanilla bean, seeds scraped</li>
<li>6 large egg yolks</li>
<li>1/2 cup granulated sugar</li>
<li>3 tablespoons pure maple syrup</li>
<li>1 cup pure canned pumpkin puree</li>
<li>2 tablespoons bourbon</li>
<li>Pumpkin Bread, toasted and cubed, recipe follows</li>
<li>Vanilla Bean Creme Anglaise, recipe follows</li>
<li>Spicy Caramel Apple Sauce, recipe follows</li>
<li>Freshly whipped cream</li>
</ul>
Preheat the oven to 325 degrees F. Combine the cream, milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer. Whisk together the yolks, sugar, maple syrup, and pumpkin puree in a large bowl. Slowly whisk in the hot cream mixture until combined, remove the vanilla pod, and whisk in the bourbon. Strain the custard into a clean bowl.<br />
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Scatter the pumpkin bread cubes in a buttered 9 by 13-inch baking glass baking dish. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.<br />
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Place the pan in a larger roasting pan and pour hot tap water into the roasting pan until it comes half way up the sides of the glass dish. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour. Remove from the oven and water bath and cool on a baking rack for at least 30 minutes before serving.<br />
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Spoon some of the Vanilla Bean Creme Anglaise into a shallow bowl, top with some of the bread pudding and drizzle with the Spicy Caramel Apple Sauce. Top with freshly whipped cream. Bread pudding is best served warm.<br />
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<b>PUMPKIN BREAD</b><br />
<ul>
<li>4 tablespoons unsalted butter, softened, plus more for greasing</li>
<li>1 3/4 cups all-purpose flour</li>
<li>1/2 teaspoon fine salt</li>
<li>1 teaspoon baking soda</li>
<li>1/2 teaspoon baking powder</li>
<li>1/2 teaspoon ground allspice</li>
<li>1 teaspoon ground cinnamon</li>
<li>1/2 teaspoon ground nutmeg</li>
<li>1/2 teaspoon ground cloves</li>
<li>1 1/2 cups sugar</li>
<li>1/4 cup vegetable oil</li>
<li>8 ounces (scant 1 cup) canned unsweetened pumpkin puree</li>
<li>2 large eggs</li>
<li>2/3 cup water</li>
</ul>
<br />
Preheat the oven to 350 degrees F. Butter or lightly spray the bottom and sides of a 9-inch loaf pan with nonstick cooking spray. Whisk together the flour, salt, baking soda, baking powder, allspice, cinnamon, nutmeg, and cloves in a small bowl.<br />
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In the bowl of a standing mixer fitted with the paddle attachment, beat the 4 tablespoons softened butter, sugar, and oil at high speed until light and fluffy, about 1 minute, scraping down the sides and bottom of the bowl a few times.<br />
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Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. At low speed, slowly add the flour mixture and water and mix until just combined.<br />
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Spread the batter into the prepared pan, and bake until a toothpick inserted into the center comes out clean, about 60 to 75 minutes. Let cool in the pan on a baking rack for 10 minutes. Remove from the pan and let cool completely.<br />
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Once the bread is cool, slice in half lengthwise, and then slice each half into 1/2-inch cubes. Spread the cubes on a large baking sheet and bake in a 325 degree oven until lightly toasted, turning once, about 20 minutes. Let cool.<br />
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<b>VANILLA BEAN CREME ANGLAISE:</b><br />
<ul>
<li>2 cups half-and-half</li>
<li>1/2 vanilla bean, seeds scraped</li>
<li>5 large egg yolks</li>
<li>1/3 cup pure cane sugar</li>
</ul>
<br />
Bring the half-and-half and vanilla bean and seeds to a simmer in a medium saucepan. Whisk together the yolks and sugar in a medium bowl until at the pale ribbon stage. Slowly whisk in the hot half-and-half. Return the mixture to the pot, and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon. Strain into a bowl and set over an ice bath. Stir until chilled. Cover and refrigerate at least 1 hour before serving.<br />
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<b>SPICY CARAMEL APPLE SAUCE:</b><br />
<ul>
<li>1 cup heavy cream</li>
<li>1/2 cup apple juice</li>
<li>1 star anise</li>
<li>1-inch piece fresh ginger, peeled and chopped</li>
<li>4 whole cloves</li>
<li>2 cinnamon sticks</li>
<li>1/8 teaspoon ground nutmeg</li>
<li>1 1/2 cups granulated sugar</li>
<li>1/2 cup water</li>
<li>1 tablespoon apple cider vinegar</li>
<li>1 tablespoon apple schnapps</li>
</ul>
<br />
Combine the cream, apple juice, star anise, ginger, cloves, cinnamon sticks, and nutmeg in a small saucepan and bring to a simmer. Remove from the heat and let steep for at least 20 minutes. Strain the mixture into a clean, small saucepan and place back over low heat while you make the caramel.<br />
<br />
Combine the sugar, water and vinegar in a medium saucepan over high heat and cook without stirring, until it’s a deep amber color, about 8 minutes.<br />
Slowly whisk in the warm cream mixture a little at a time, and continue whisking until smooth. Add the apple schnapps and cook for 30 seconds longer. Transfer to a bowl and keep warm.<br />
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The sauce can be made 2 days in advance and refrigerated. Reheat over low heat before serving.<br />
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Christie Bishophttp://www.blogger.com/profile/11231411663217241269noreply@blogger.com1tag:blogger.com,1999:blog-6602053617939392843.post-44610652072790513952012-10-08T21:55:00.000-07:002012-10-08T22:20:58.992-07:00Gluttony at 40,000ft: Virgin Atlantic's Upper Class Experience<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><b>Virgin's In-Flight Walk-Up Bar </b></td></tr>
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A few months ago I had the incredible pleasure of taking a business trip to London. It was a trip of "firsts:" the first time I had been in a city during the Olympic Games, the first time I'd been working for a UK-based company, and the first time I had the privilege of flying Virgin Atlantic Upper Class. Sure, there are lie-flat seats, free pajamas and a full, backlit bar complete with bartender and barstools, but more importantly there was great food both in-flight and post-flight at Virgin's Upper Class Lounge. Check it out below.<br />
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Boarding the Upper Deck, the first thing you hit is the walk-up bar, where a bartender is pouring pre-flight glasses of champagne and Mimosas. I opted out and went to my seat to settle in. Sadly, I had intentions of heading back to the bar but never made it. Maybe next time. Regardless it was a total #InFlightFAIL.<br />
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<tr><td class="tr-caption" style="text-align: center;"><b>Upper Class Menu</b></td></tr>
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Once I got to my seat, the first thing I noticed was the menu. It was huge. After nearly a decade of business travel on American Airlines, on whose planes you're lucky if you get a seat that stays put (let alone an edible meal), I was just floored to see the passion and creativity that Virgin Atlantic had put into the menu. As a professional strategic planner by day and personal dinner party "thrower" (technical term?) by night, I was even more excited to see how integrated the whole experience was. Heading to London? Why not have an afternoon tea service complete with miniature cake stands for each guest? For the night owls, it makes perfect sense to offer a full dining experience but about passengers who sleep through dinner? That's where the "Graze" menu comes in, offering off-hour guests mini beef burgers, a "Coronation" chicken salad, and vegetarian sushi selection. Pure genius and truly consumer-centric, something that Virgin clearly prioritizes. But enough geeking out at the experiential marketing; let's get back to the food.<br />
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<tr><td class="tr-caption" style="text-align: center;"><b>Amuse Bouche: Pesto Puree with Breadsticks</b></td></tr>
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Sit down at your seat and you better hope you're hungry. Granted, service is spread out over about 8 hours, but there's a lot of pomp and circumstance before you even take your first bite. Flight attendants first need to <i>set your table</i> by pulling a hidden slot out of your cubby's wall, sliding it over your lap and adorning it with a cloth placemat, flatware, silver salt and pepper shakers, and cloth napkin. Need to get up during the amuse bouche, appetizer, dinner or dessert service? No problem. Just slide your table down towards your feet and you've got plenty of room to stand up. Very ergonomically correct, if I may say so.<br />
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<tr><td class="tr-caption" style="text-align: center;"><b>Roasted Tomato and Basil Soup</b></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Thai Chicken Curry</td></tr>
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Once you're all set up, Virgin's service seemingly goes on forever. First, there's an amuse bouche -- ours was a pesto puree with breadsticks <i>(above) </i>-- followed by your choice of Roasted Tomato and Basil Soup <i>(left)</i> or Smoked Salmon for starters.<br />
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Need a cocktail with your food? Choose from a full bar of high-end liquors and spirits. then a main course selection of Grilled Filet of Beef, Thai Chicken Curry or English Pea and Mint Tortellini with assorted breads. Our flight had Rosemary Focaccia and Pumpernickel. One of each, please.<br />
<br />
<br />
Don't forget wine pairings! Flight attendants come around with a four-pack wine carrier, offering up varietals like a Spanish Rioja, Italian Barbera, Napa Cabernet Sauvignon and Argentinian Malbec. How did I choose? Well, the last time I flew to London it was en route to Italy with Bryan, so I opted for the Italian varietal. Maybe it was the in-cabin pressure but it was delightful.<br />
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My Barbera was perfect with dessert, a warm chocolate and salted caramel pudding. It was eithe that or an apricot raspberry almond tart with <i>creme anglaise.</i><br />
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About 30 minutes after dessert you start to think everything's calming down and you can turn in for a six-hour snooze, but the flight attendant's haven't had the last laugh. They literally roll through the cabin with a wine, cheese and Port cart. No joke. It's hard to stomach (pun intended) the thought of more food at that point, but I decided to take one for the team. I could only imagine Bryan's disappointment to hear I passed up cheese and Port at 40,000 feet. I couldn't let him down. Yup. That's my rationale and I'm sticking to it.<br />
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Finally, it's time for bed. Your flight attendant makes that for you, too. There's a full-on mattress pad, sheet, fluffy duvet and pillow. You can adjust your personal TV screen to sit right in front of your face, providing in-flight entertainment until you lull yourself into dreamland. Better yet, if you wake up to use the restroom, your return to find your "bed" has been remade. I was a little surprised they didn't offer to tuck each passenger in.<br />
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When it's time to wake up, at least on the way back to LA, it's mid-day. That means no breakfast at 2pm. So what does Virgin Atlantic dream up instead? A full afternoon tea service. Flight attendants bring a cart to each passenger's pod and offer fresh tea as well as a overflowing selection of tea sandwiches and pastries. Better yet, the attendant arranges said goodies on individual tiered cake stands for each passenger. Our flight's sandwiches included ham and chutney, tuna and sweet corn, and cucumber with dill mayonnaise. A warm sultana scone came with refreshing clotted cream and strawberry jam while the "cake stand" included miniature chocolate eclairs, black currant and almond sponge cake as well as a selection of macarons. It was heavenly; in-flight gluttony at its best. Shortly after your afternoon tea service, your flight lands and you're wheeled off the plane about 20 pounds heavier. Not true, but I can say I was especially grateful for a long walk through Heathrow Airport to customs.<br />
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<tr><td class="tr-caption" style="text-align: center;"><b>Traditional English Breakfast </b><b>at Heathrow's VA Upper Class Lounge</b></td></tr>
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That's all the in-flight experience but there's one more perk: Virgin Atlantic's Upper Class Lounge at Heathrow. If you ever find yourself with a ticket to this lounge, get there early. Like five hours early. Not because there are lines but because you're never going to want to leave. Better yet, call ahead and book a massage, a facial or a body wrap. Men can relax and refresh in the barber shop; other guests either lingered over cocktails at one of two glowing bars or collapsed onto huge personal leather sectionals, each offering a pair of Bose headphones to listen to music or watch a 20' TV. I couldn't leave London without trying a traditional English breakfast, so I perused the menu found at everyone's seat and gave my order to a passing waiter. The same waiter who was offering every guest champagne and Bellinis. Once you're settled, you don't have to move. I nearly fell asleep and missed my flight to LA, but I knew better. Eleven more hours of gluttony was about to begin.<br />
<br />Christie Bishophttp://www.blogger.com/profile/11231411663217241269noreply@blogger.com0