tag:blogger.com,1999:blog-60147945275560584372024-03-20T08:21:44.404-05:00Natascha Kessler - Heaven on HearthWhere unbounded and unbridled passion for food is channeled straight to my hearthNatascha Kessler - Heaven on Hearthhttp://www.blogger.com/profile/06791493603241766143noreply@blogger.comBlogger81125tag:blogger.com,1999:blog-6014794527556058437.post-87879048592407129712015-01-01T18:17:00.000-06:002015-01-01T18:26:43.310-06:00Just The Two of Us<div class="separator" style="clear: both; text-align: center;">
</div>
<span id="fullpost">
</span><br />
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtEgbWGO9MDcGa-ovfKzw-WCKTTzCDJneIJ5qkny8TFuWehnsVAh-yJ2JmLiaMd08Dwnxx8CDDU5v5NFqKVqltj6B4O0qiM3X7T7wLrZy0p1T525zYJB4B9AF0a1DN9bim4xGkh1L4JxY/s1600/IMG_6173.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtEgbWGO9MDcGa-ovfKzw-WCKTTzCDJneIJ5qkny8TFuWehnsVAh-yJ2JmLiaMd08Dwnxx8CDDU5v5NFqKVqltj6B4O0qiM3X7T7wLrZy0p1T525zYJB4B9AF0a1DN9bim4xGkh1L4JxY/s1600/IMG_6173.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Photography by Robert Demetrius</span></td></tr>
</tbody></table>
<div>
<!--[if gte mso 9]><xml>
<o:OfficeDocumentSettings>
<o:AllowPNG/>
</o:OfficeDocumentSettings>
</xml><![endif]-->
<!--[if gte mso 9]><xml>
<w:WordDocument>
<w:View>Normal</w:View>
<w:Zoom>0</w:Zoom>
<w:TrackMoves/>
<w:TrackFormatting/>
<w:PunctuationKerning/>
<w:ValidateAgainstSchemas/>
<w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid>
<w:IgnoreMixedContent>false</w:IgnoreMixedContent>
<w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText>
<w:DoNotPromoteQF/>
<w:LidThemeOther>EN-US</w:LidThemeOther>
<w:LidThemeAsian>JA</w:LidThemeAsian>
<w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript>
<w:Compatibility>
<w:BreakWrappedTables/>
<w:SnapToGridInCell/>
<w:WrapTextWithPunct/>
<w:UseAsianBreakRules/>
<w:DontGrowAutofit/>
<w:SplitPgBreakAndParaMark/>
<w:EnableOpenTypeKerning/>
<w:DontFlipMirrorIndents/>
<w:OverrideTableStyleHps/>
<w:UseFELayout/>
</w:Compatibility>
<m:mathPr>
<m:mathFont m:val="Cambria Math"/>
<m:brkBin m:val="before"/>
<m:brkBinSub m:val="--"/>
<m:smallFrac m:val="off"/>
<m:dispDef/>
<m:lMargin m:val="0"/>
<m:rMargin m:val="0"/>
<m:defJc m:val="centerGroup"/>
<m:wrapIndent m:val="1440"/>
<m:intLim m:val="subSup"/>
<m:naryLim m:val="undOvr"/>
</m:mathPr></w:WordDocument>
</xml><![endif]--><!--[if gte mso 9]><xml>
<w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
DefSemiHidden="true" DefQFormat="false" DefPriority="99"
LatentStyleCount="276">
<w:LsdException Locked="false" Priority="0" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Normal"/>
<w:LsdException Locked="false" Priority="9" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="heading 1"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 2"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 3"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 4"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 5"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 6"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 7"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 8"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 9"/>
<w:LsdException Locked="false" Priority="39" Name="toc 1"/>
<w:LsdException Locked="false" Priority="39" Name="toc 2"/>
<w:LsdException Locked="false" Priority="39" Name="toc 3"/>
<w:LsdException Locked="false" Priority="39" Name="toc 4"/>
<w:LsdException Locked="false" Priority="39" Name="toc 5"/>
<w:LsdException Locked="false" Priority="39" Name="toc 6"/>
<w:LsdException Locked="false" Priority="39" Name="toc 7"/>
<w:LsdException Locked="false" Priority="39" Name="toc 8"/>
<w:LsdException Locked="false" Priority="39" Name="toc 9"/>
<w:LsdException Locked="false" Priority="35" QFormat="true" Name="caption"/>
<w:LsdException Locked="false" Priority="10" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Title"/>
<w:LsdException Locked="false" Priority="1" Name="Default Paragraph Font"/>
<w:LsdException Locked="false" Priority="11" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtitle"/>
<w:LsdException Locked="false" Priority="22" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" Priority="59" SemiHidden="false"
UnhideWhenUsed="false" Name="Table Grid"/>
<w:LsdException Locked="false" UnhideWhenUsed="false" Name="Placeholder Text"/>
<w:LsdException Locked="false" Priority="1" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="No Spacing"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 1"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 1"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 1"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 1"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 1"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" UnhideWhenUsed="false" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="List Paragraph"/>
<w:LsdException Locked="false" Priority="29" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Quote"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 1"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 1"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 1"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 1"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 1"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 1"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 1"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 1"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 2"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 2"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 2"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 2"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 2"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 2"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 2"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 2"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 2"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 2"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 2"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 2"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 2"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 2"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 3"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 3"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 3"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 3"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 3"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 3"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 3"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 3"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 3"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 3"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 3"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 3"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 3"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 3"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 4"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 4"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 4"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 4"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 4"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 4"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 4"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 4"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 4"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 4"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 4"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 4"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 4"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 4"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 5"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 5"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 5"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 5"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 5"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 5"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 5"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 5"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 5"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 5"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 5"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 5"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 5"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 5"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 6"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 6"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 6"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 6"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 6"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 6"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 6"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 6"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtle Emphasis"/>
<w:LsdException Locked="false" Priority="21" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Emphasis"/>
<w:LsdException Locked="false" Priority="31" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtle Reference"/>
<w:LsdException Locked="false" Priority="32" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Reference"/>
<w:LsdException Locked="false" Priority="33" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" QFormat="true" Name="TOC Heading"/>
</w:LatentStyles>
</xml><![endif]-->
<!--[if gte mso 10]>
<style>
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-priority:99;
mso-style-parent:"";
mso-padding-alt:0in 5.4pt 0in 5.4pt;
mso-para-margin:0in;
mso-para-margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:12.0pt;
font-family:Cambria;
mso-ascii-font-family:Cambria;
mso-ascii-theme-font:minor-latin;
mso-hansi-font-family:Cambria;
mso-hansi-theme-font:minor-latin;}
</style>
<![endif]-->
<!--StartFragment-->
<br />
<div class="MsoNormal">
<span style="font-family: Verdana;">Last night’s get together was
the perfect end to 2014. Hubby and I celebrated with dear friends, eating Southern
fried chicken, collard greens, yams, carrots and cold slaw from <a href="http://asouthernaffair.com/"><b>The Coop</b></a> in
Winter Park and Hubby put in his own touch by making gluten free macaroni and
cheese. We also watched the last episode of Downton Abbey Season 4, trying to
refresh our minds before the new season starts on Sunday.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana;">We then rang in the New
Year, toasting with champagne and mini chocolate cupcakes with fresh berries. How
much better could the year have started, right? Nice and easy!<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Verdana;">With the holiday season
coming to an end, Hubby and I spent a quiet morning together. Of course, I had
to start off the morning with a steaming cup of latte. Then we went on a nice long
walk, reminiscing about some of the highlights of the past year, as well as making
plans and resolutions for the New Year ahead. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Verdana;">After our walk, a simple
brunch was most definitely on the menu: Creamy Scrambled Eggs with Chives,
Sweet Grape Tomatoes with Basil and a refreshing Campari and Orange Juice.
Since Hubby doesn’t drink alcohol, I made him a Non-Alcoholic Campari and
Orange Juice, which I made with Blood Orange Bitters and Grenadine Syrup.
Although it was quite simple, it really just hit the spot. Nothing beats
simplicity.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Verdana;">I believe that a new year
gives us the opportunity to start anew. It’s like starting a new painting. We
are given a blank canvas to create whatever we want, and the sky is the limit. I
am looking forward to all the deliciousness 2015 will bring! <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Verdana;">Wishing you all a Happy
and Healthy New Year!</span></div>
</div>
Natascha Kessler - Heaven on Hearthhttp://www.blogger.com/profile/06791493603241766143noreply@blogger.com0tag:blogger.com,1999:blog-6014794527556058437.post-41751436616089828522012-07-02T20:17:00.001-05:002012-07-02T20:17:43.978-05:00Tangy Homemade Ranch Dressing<div class="MsoNormal">
<span style="font-family: Verdana;">As a self-proclaimed vinaigrette type of girl, I usually avoid creamy dressings. It’s not because of some dietary issue, but I think it goes all the way back to childhood. My Dad was an executive chef who owned a German/Austrian/Hungarian restaurant in Jamaica during the 70’s and I always remember him making creamy type salad dressings at home. I know he made other types as well, but the creamy ones are most prevalent in my memory. They always seemed to have a sweetish kind of taste, which is why I never gravitated to them and I still haven’t changed. Since I was a very young child, I have never had the palate for sweet and sour in my food. I have however always liked savory and salty flavors. <o:p></o:p></span></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ7E2tS6ddxMXJa9rGNCMFi7Po6FRRDMwOoNcj38760ook73iYlPbrpdIp_gVGE7PEevdDDy9kYkH8utGVSH1Gku_3eGnOPMrM8HxpJQoX12XILO5eW-MTKvhvDlJnVx5Dtgp6eTK8rX4/s1600/IMG_4162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ7E2tS6ddxMXJa9rGNCMFi7Po6FRRDMwOoNcj38760ook73iYlPbrpdIp_gVGE7PEevdDDy9kYkH8utGVSH1Gku_3eGnOPMrM8HxpJQoX12XILO5eW-MTKvhvDlJnVx5Dtgp6eTK8rX4/s640/IMG_4162.JPG" width="640" /></a></div>
<br /></div>
<div class="MsoNormal">
<span style="font-family: Verdana;">In my older years, I am becoming much more tolerant and have tried a few creamy dressings that have made me change my mind, like t</span><span class="Apple-style-span" style="font-family: Verdana;">he Ranch Dressing that I tried Red Wing Restaurant in Groveland, Florida. it is the best Ranch Dressing that I have ever tasted and they make it from scratch. After having a wonderful meal with friends one Sunday, I promised myself that I would try and re-create the dressing.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Verdana;">This one is a cool creamy dressing. Now I have tried so many varieties of Ranch dressing and each has a different flavor using a variety of herbs.<o:p></o:p></span></div>
<span class="Apple-style-span" style="font-family: Verdana;"></span><br />
<span class="Apple-style-span" style="font-family: Verdana;">Flavored with fresh herbs, this is a refreshingly cool and creamy dressing with just the right amount of zing from tangy buttermilk, sour cream and vinegar. This dressing is not only used on salads, but goes well as a dipping sauce for raw and fried vegetables.</span><br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Verdana;">You will need:</span><br />
<span class="Apple-style-span" style="font-family: Verdana;"><b><a href="https://sites.google.com/site/heavenonhearthrecipes/tangy-homemade-ranch-dressing?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><span class="Apple-style-span" style="color: #660000;">(Printable Recipe)</span></a></b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">⅓ cup of
mayonnaise</span></div>
<div class="MsoNormal">
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">⅓</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> cup of
sour cream</span><span class="Apple-style-span" style="color: #e716e6; font-family: Verdana; font-size: x-small;"><o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<span style="font-family: Verdana;">¾ cup of buttermilk<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana;">½ teaspoon vinegar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana;">splash of Worcestershire sauce<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana;">1 tablespoon chopped onions <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana;">1 clove garlic<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana;">1 tablespoon freshly chopped dill<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana;">2 tablespoons parsley<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana;">2 tablespoons chives<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana;">2 pinches salt (or to taste)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana;">2 turns freshly ground pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Verdana;">Place all the ingredients in a blender or a food processor, blend until smooth.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Verdana;">This recipe yields 1½ cups of dressing. Voilà. Enjoy the goodness!</span><br />
<div class="MsoNormal">
<span style="color: #e716e6;"><o:p></o:p></span></div>
</div>Natascha Kessler - Heaven on Hearthhttp://www.blogger.com/profile/06791493603241766143noreply@blogger.com1tag:blogger.com,1999:blog-6014794527556058437.post-45124799906469858972012-05-18T09:57:00.000-05:002012-06-26T11:27:09.770-05:00Spicy Basil Oil<div class="MsoNormal">
<span style="font-family: Verdana;">This is an oil that we like to use pretty often. Make preferably in small batches. <o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="color: #262626; font-family: Verdana;">Basil adds an aromatic sweet yet savory taste and then the red pepper flakes adds a nice kick to the oil. </span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana;"><br>
</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana;">It can be drizzled on garlic bread, pizzas, soup, grilled meats or used in salad dressings, on sandwiches, mixed in mayonnaise…the options are limitless. </span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhioWuToI6suqhiU0CF6wWzPDKmggAujUqo6SzsYVFQLIDUX6-ajX32Qzyz6zja1g-EMAuq7TtTuN5Mcf07mdwkCvCXrRNc8EOV8uPMg-UV7jC0aoQjoUPFBP_X6BADj2nfmBl8DkqOuJI/s1600/IMG_5264.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhioWuToI6suqhiU0CF6wWzPDKmggAujUqo6SzsYVFQLIDUX6-ajX32Qzyz6zja1g-EMAuq7TtTuN5Mcf07mdwkCvCXrRNc8EOV8uPMg-UV7jC0aoQjoUPFBP_X6BADj2nfmBl8DkqOuJI/s1600/IMG_5264.jpg"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Photography by Robert Demetrius</span></td></tr>
</tbody></table>
<span id="fullpost"></span><br>
<a href="https://heavenonhearth.blogspot.com/2012/05/spicy-basil-oil.html#more">Continue Reading...</a>Natascha Kessler - Heaven on Hearthhttp://www.blogger.com/profile/06791493603241766143noreply@blogger.com0tag:blogger.com,1999:blog-6014794527556058437.post-80953435346991510852012-05-17T14:43:00.002-05:002012-06-26T11:31:37.621-05:00Red Wine Vinaigrette<div class="MsoNormal">
<span style="font-family: Verdana;">As you all know, we love eating salads in our household. Twice daily preferably. I guess old habits die hard. A tart, yet mustardy vinaigrette is my favorite. It also happens that I get very complacent when doing my dressings and will use the same vinegars over and over. It’s quite amazing that when you change the vinegar, you get a totally different flavor, even when using the regular ingredients. <o:p></o:p></span></div>
<div class="MsoNormal">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Wgy2J6cxg9F_oPBMJ0Q8wEB9eKYO8hBTShaFSYPFv6YzKqTBVtJsHANkOKRjZT1sF01eRZ9Ph2dH6PCI-8nifm_F2lO5r9NFrP2NXlvE2pTPPcKCPBA2ylBLRf-d9fv17aWf2NPOsdk/s1600/IMG_5760.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Wgy2J6cxg9F_oPBMJ0Q8wEB9eKYO8hBTShaFSYPFv6YzKqTBVtJsHANkOKRjZT1sF01eRZ9Ph2dH6PCI-8nifm_F2lO5r9NFrP2NXlvE2pTPPcKCPBA2ylBLRf-d9fv17aWf2NPOsdk/s640/IMG_5760.jpg" width="426"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Photography by Robert Demetrius</span></td></tr>
</tbody></table>
<span id="fullpost"></span><br>
</div><a href="https://heavenonhearth.blogspot.com/2012/05/red-wine-vinaigrette.html#more">Continue Reading...</a>Natascha Kessler - Heaven on Hearthhttp://www.blogger.com/profile/06791493603241766143noreply@blogger.com0tag:blogger.com,1999:blog-6014794527556058437.post-40002978881951160172012-04-16T16:48:00.000-05:002012-06-26T11:33:07.543-05:00Minted Blood Orange Pomegranate Punch<div class="MsoNormal">
<span style="font-family: Verdana;">Hubby doesn’t drink any alcohol so I try to make drinks or cocktails when we have invited friends over, that he can enjoy without feeling left out! I start out with a non-alcoholic base, and then add alcohol. So at times it means getting really creative. <o:p></o:p></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXAL_RwoKH-6kqvscmIJqtX-9SXkeVwFsBU8KRC3PVoxi_n6QIKE0_yHFGTFeiFwu6Y9OWPuZrYlhBrZKm8gQwqo7gIl1AkHoZIJv67oM375NQss-RmjEQpPLXkCTAMaSzh0OICmz1uHw/s1600/IMG_5496.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXAL_RwoKH-6kqvscmIJqtX-9SXkeVwFsBU8KRC3PVoxi_n6QIKE0_yHFGTFeiFwu6Y9OWPuZrYlhBrZKm8gQwqo7gIl1AkHoZIJv67oM375NQss-RmjEQpPLXkCTAMaSzh0OICmz1uHw/s1600/IMG_5496.jpg"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Photography by Heaven on Hearth</span></td></tr>
</tbody></table>
<span id="fullpost"></span><br>
<a href="https://heavenonhearth.blogspot.com/2012/04/minted-blood-orange-pomegranate-punch.html#more">Continue Reading...</a>Natascha Kessler - Heaven on Hearthhttp://www.blogger.com/profile/06791493603241766143noreply@blogger.com0tag:blogger.com,1999:blog-6014794527556058437.post-19673721972088472352012-04-12T19:42:00.005-05:002012-04-16T16:35:39.245-05:00White Wine Bowle<div class="MsoNormal"><span style="font-family: Verdana;">Light, refreshing…it’s a drink that I love to serve starting in spring and going straight through summer. <o:p></o:p></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQnrMapNxiNup0i9DvwhOnqhj2YrAT2uhWNj4kFh1PKASy40o7OCmVa_OEgRQmz8ZJilZS091r9dRq1T9RJWm1LkzU7-APT2kl83yxT3hXipK1WvG2t2bylpjrt-NBlShoVJyFs2NqcPQ/s1600/IMG_5684.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQnrMapNxiNup0i9DvwhOnqhj2YrAT2uhWNj4kFh1PKASy40o7OCmVa_OEgRQmz8ZJilZS091r9dRq1T9RJWm1LkzU7-APT2kl83yxT3hXipK1WvG2t2bylpjrt-NBlShoVJyFs2NqcPQ/s1600/IMG_5684.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photography by Felieca A. Cordle</td></tr>
</tbody></table><span id="fullpost"><br />
<div class="MsoNormal"><span style="font-family: Verdana;"><o:p> </o:p></span><span class="Apple-style-span" style="font-family: Verdana;">A “Bowle” is a cold beverage made of wine, sparkling wine and fruit, which can also be infused with herbs, rum, cognac or vodka and is served in a Punch Bowl. In Germany and Austria, it’s usually served at a party or for a special get together.</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO6SK3h5jHUKsSu5iRkfuF0Zbjob8Nl6-XRkNAPpqL6v7-6ohQ4aPDJPisN5sLDDaddUwTq4J9Yh-VL1n9fS2NUVBeCCPM1gm1GXX2wFJOWgBwPz8L7BODqIxCulOG6-3SWicXbyP7Fn8/s1600/IMG_5505.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO6SK3h5jHUKsSu5iRkfuF0Zbjob8Nl6-XRkNAPpqL6v7-6ohQ4aPDJPisN5sLDDaddUwTq4J9Yh-VL1n9fS2NUVBeCCPM1gm1GXX2wFJOWgBwPz8L7BODqIxCulOG6-3SWicXbyP7Fn8/s1600/IMG_5505.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">White Wine Bowle with Orange and Lemon Slices</span></td></tr>
</tbody></table><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;">I can remember the very first time I had a Bowle. It was at my friends Ursula’s house in Vienna. She had invited a few friends over. It had been a beautiful and warm afternoon and she made a Strawberry Bowle.</span><br />
<span class="Apple-style-span" style="font-family: Verdana;"><br />
</span></div><div class="MsoNormal"><span style="font-family: Verdana;">I remembered her using Remy Martin Cognac, sugar, Grüner Veltliner and a bottle of Henkel Trocken Sekt along with the strawberries. I have made many Bowles ever since for many occasions, in different ways, using a variety of fruit and liqueurs.</span><br />
<span style="font-family: Verdana;"><br />
</span></div><div class="MsoNormal"><span style="font-family: Verdana;">For this Bowle, I decided not to use any fruits that we would eat, just fruits that would look beautiful and spring like in a bowl or punch glass.</span><br />
<span style="font-family: Verdana;"><br />
</span></div><div class="MsoNormal"><span style="font-family: Verdana;">I used St. Germain Liqueur, made of elderflower blossoms that have a sweet delicately fragrant taste of citrus and tropical fruits. So, citrus slices would be perfect.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;"><br />
</span><br />
<span style="font-family: Verdana;">You need:<o:p></o:p></span><br />
<span style="font-family: Verdana;"><a href="https://sites.google.com/site/heavenonhearthrecipes/white-wine-bowle?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><span class="Apple-style-span" style="color: #660000;"><b>(Printable Recipe)</b></span></a></span></div><div class="MsoNormal"><span style="font-family: Verdana;">1 bottle of white wine, Sauvignon Blanc<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">1 bottle of sparkling wine<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">½ cup St. Germain Liqueur (Elderflower Liqueur)<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">1 orange in thin slices<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">1 lemon in thin slices<o:p></o:p></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSv_O2gViTMmHOTILwD4OX_EInoxrXagghSdW8ZKTQOG55P7KoVcWwrXEesElD8CbxRDeP_vrK5P-hgioaXvaqqndbJBHPUFSI4DiE0ujCxdcWz1a45T3rBE84hWVFRJidNSkW9uvbFvA/s1600/IMG_5432.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSv_O2gViTMmHOTILwD4OX_EInoxrXagghSdW8ZKTQOG55P7KoVcWwrXEesElD8CbxRDeP_vrK5P-hgioaXvaqqndbJBHPUFSI4DiE0ujCxdcWz1a45T3rBE84hWVFRJidNSkW9uvbFvA/s640/IMG_5432.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Lemon and Orange Slices</span></td></tr>
</tbody></table><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;">In a punch bowl, slice 1 orange and 1 lemon in thin slices with an <a href="http://www.oxo.com/p-549-hand-held-mandoline-slicer.aspx"><b><span class="Apple-style-span" style="color: #660000;">OXO hand held mandoline slicer</span></b></a> hand mandolin. They really come out nice and thin and will look beautiful floating in the drink, because all the slices will be exactly the same thickness.</span></div><div class="MsoNormal"></div><div class="MsoNormal"><span style="font-family: Verdana;"><br />
</span><br />
<span style="font-family: Verdana;">Pour in ½ cup of St. Germain Liqueur. </span><span style="font-family: Verdana;">Then add a bottle of white wine, I prefer a sauvignon Blanc because it’s quite versatile and </span><span style="font-family: Verdana;">ranges from grassy to fruity flavors.</span><span style="font-family: Verdana;"><o:p></o:p></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIRqwyT4sHXLGTqOH5WTtrfENOnt_8TXiY0G0W58AJ9saL19894ze-BhIitPlb9ZPITAa2ZdxBHIZrnm2y1c9cOP_JwFEC37pb_wCcndEUZbXnyAbLLGTGzn4H8Ys8N84x4R6GL2xpGQA/s1600/IMG_5502.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIRqwyT4sHXLGTqOH5WTtrfENOnt_8TXiY0G0W58AJ9saL19894ze-BhIitPlb9ZPITAa2ZdxBHIZrnm2y1c9cOP_JwFEC37pb_wCcndEUZbXnyAbLLGTGzn4H8Ys8N84x4R6GL2xpGQA/s1600/IMG_5502.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">White Wine Bowle in a Universal Wine Glass</span></td></tr>
</tbody></table><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;">And just before serving, add 1 bottle of sparkling wine. The punch glasses turned out to be too small for my guests, so I packed a universal wine glass with ice and spooned 2 ladles of Bowle in each glass.</span></div><div class="MsoNormal"></div><div class="MsoNormal"><span style="font-family: Verdana;"></span><br />
<span style="font-family: Verdana;">This really is a refreshing drink. </span><span style="font-family: Verdana;">This serves 8. Voilà. Prost!</span><span style="font-family: Verdana;"><o:p></o:p></span></div></span>Natascha Kessler - Heaven on Hearthhttp://www.blogger.com/profile/06791493603241766143noreply@blogger.com0tag:blogger.com,1999:blog-6014794527556058437.post-50935243426102438172012-04-09T21:36:00.003-05:002012-06-26T11:33:38.933-05:00An Easter Celebration<div class="MsoNormal">
<span style="font-family: Verdana;">Easter…a time to celebrate surrounded by family and friends, a time for laughter, nourishment of the soul and the stomach. It’s a wonderful time to prepare for a feast. This was really going to be a special Easter because my Mother and Aunt had come to visit for the weekend. <o:p></o:p></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLHBu3Xhq4HADtZolj9-L3GoLxlG6vP_y-LiskmMDFN-ihgFN2u26TAM3EVlZOqdwUczRNdlHLEbG5KmtqvURlicz6in1r_W5KFmXFZg6AlvJDtGreCfwP00E_xgXs5eWdkyJEuz_PDKc/s1600/IMG_5473.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLHBu3Xhq4HADtZolj9-L3GoLxlG6vP_y-LiskmMDFN-ihgFN2u26TAM3EVlZOqdwUczRNdlHLEbG5KmtqvURlicz6in1r_W5KFmXFZg6AlvJDtGreCfwP00E_xgXs5eWdkyJEuz_PDKc/s1600/IMG_5473.JPG"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Photography by Robert Demetrius</span></td></tr>
</tbody></table>
<span id="fullpost"></span><br>
<a href="https://heavenonhearth.blogspot.com/2012/04/easter-celebration.html#more">Continue Reading...</a>Natascha Kessler - Heaven on Hearthhttp://www.blogger.com/profile/06791493603241766143noreply@blogger.com1tag:blogger.com,1999:blog-6014794527556058437.post-88281611711214521342012-03-25T16:02:00.002-05:002012-04-11T09:14:51.325-05:00Food Blog Forum Orlando 2012<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBhyphenhyphendRsHjQdloYgtyutmjCaeFvJfpPbf2XDkANyxSzPCUJ3ihMbKh83XPQpvWXLihtGKapS1QCv9KAwMJmakQ9E6FNCWmGutIcA45c_D-XMlkemYgDhVU4cBbfchHHgoO4QJacwHn8dE0/s1600/fbf-location-w-photos4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBhyphenhyphendRsHjQdloYgtyutmjCaeFvJfpPbf2XDkANyxSzPCUJ3ihMbKh83XPQpvWXLihtGKapS1QCv9KAwMJmakQ9E6FNCWmGutIcA45c_D-XMlkemYgDhVU4cBbfchHHgoO4QJacwHn8dE0/s320/fbf-location-w-photos4.jpg" width="320" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Food Blog Forum is produced by Jaden Hair of <a href="http://steamykitchen.com/"><b><span class="Apple-style-span" style="color: #660000;">Steamy Kitchen</span></b></a>, Todd and Diane of <a href="http://whiteonricecouple.com/"><b><span class="Apple-style-span" style="color: #660000;">White On Rice Couple</span></b></a>, July Deily of <a href="http://www.thelittlekitchen.net/"><span class="Apple-style-span" style="color: #660000;"><b>The Little Kitchen</b></span></a> and <a href="http://www.dawnviola.com/"><span class="Apple-style-span" style="color: #660000;"><b>Dawn Viola</b></span></a>.<o:p></o:p></span></div><span id="fullpost"><br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I had been to the first one that was held last year in Orlando, which was a memorable experience for me, as I have grown in leaps and bounds since then. So, when I read that Food Blog Forum was hosting another event in Orlando, I was so excited to sign up. Unfortunately, I thought I had missed the deadline by a day and it was totally booked out. However, my spirits weren’t dampened for long, as July Deily of The Little Kitchen emailed me back swiftly telling me that I could still register and I did so immediately. <o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The venue for the event was <a href="http://disneyworld.disney.go.com/"><b><span class="Apple-style-span" style="color: #660000;">Walt Disney World Resort</span></b></a>. Most of the bloggers stayed at <a href="http://disneyworld.disney.go.com/resorts/polynesian-resort/"><b><span class="Apple-style-span" style="color: #660000;">Disney's Polynesian Resort</span></b></a>. The welcome reception was held at <a href="http://disneyworld.disney.go.com/resorts/grand-floridian-resort-and-spa/"><b><span class="Apple-style-span" style="color: #660000;">Disney's Grand Floridian Resort and Spa</span></b></a><span class="Apple-style-span" style="color: #0e0e0e;"> by </span><a href="http://disneyworld.disney.go.com/"><span class="Apple-style-span" style="color: #660000;"><b>Walt Disney World</b></span></a>.</span><br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">It started with a welcome reception on Friday afternoon where I had the chance to see fellow food bloggers I had met the year before, Julius of <a href="http://droolius.com/"><b><span class="Apple-style-span" style="color: #660000;">Droolius</span></b></a>, Wandy of <a href="http://mysweetzepol.blogspot.com/"><b><span class="Apple-style-span" style="color: #660000;">My Sweet Zepol</span></b></a>, Aggie of <a href="http://aggieskitchen.com/"><b><span class="Apple-style-span" style="color: #660000;">Aggie's Kitchen</span></b></a> and Christine of <a href="http://www.cookthestory.com/"><b><span class="Apple-style-span" style="color: #660000;">Cook The Story</span></b></a>, while meeting new bloggers, Julia of <a href="http://www.thenovicechefblog.com/"><b><span class="Apple-style-span" style="color: #660000;">The Novice Chef</span></b></a>, Suzanne of <a href="http://kokocooks.blogspot.com/"><b><span class="Apple-style-span" style="color: #660000;">Kokocooks</span></b></a>, Lana of <a href="http://www.lanascooking.com/"><span class="Apple-style-span" style="color: #660000;"><b>Never Enough Thyme</b></span></a>, Ann of <b><span class="Apple-style-span" style="color: #660000;"><a href="http://www.cookinghealthyforme.com/"><span class="Apple-style-span" style="color: #660000;">Healthy Cooking For Me</span></a>, </span></b>Robyn of <a href="http://grillgrrrl.com/aboutme/" style="color: #660000; font-weight: bold;">Grill Grrrl</a><span class="Apple-style-span" style="color: #660000;"><b> </b></span>and Chris of <a href="http://www.eatlocalorlando.com/"><b><span class="Apple-style-span" style="color: #660000;">Eat Local Orlando</span></b></a>. We were having such a good that a few of us actually closed it down.</span></div></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrnWFzE1nPzvndAKDa66adhf11txmF3Jo816LlRjQfKNUcWTHzZmm6b3-wqd2lJQ18LLy_XiyqnMiCRdjoINdBMRLW97cSHkV-FzlTi9UU61maEP2HoXgbLbgmWohNixLql5PZU4OxOl8/s1600/IMG_4557.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrnWFzE1nPzvndAKDa66adhf11txmF3Jo816LlRjQfKNUcWTHzZmm6b3-wqd2lJQ18LLy_XiyqnMiCRdjoINdBMRLW97cSHkV-FzlTi9UU61maEP2HoXgbLbgmWohNixLql5PZU4OxOl8/s640/IMG_4557.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Roasted Shrimp</span></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj20ZXeUFXK_Vks32W2b_t5EBun2ihcA2CyQ0rgMGiM2BQxrYFxb600yz9S7_i-BL3_suh7DTKTZNLZl9tLyqALRwGIGppSTt-a_3bVtZWPZRajxSDplAbn-z31CSygaYMxP__tigYx-gk/s1600/IMG_4561.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj20ZXeUFXK_Vks32W2b_t5EBun2ihcA2CyQ0rgMGiM2BQxrYFxb600yz9S7_i-BL3_suh7DTKTZNLZl9tLyqALRwGIGppSTt-a_3bVtZWPZRajxSDplAbn-z31CSygaYMxP__tigYx-gk/s640/IMG_4561.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Salads Hanging in Martini glasses!</span></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVunsnjCoZRrQUDBTFxAbGO7mIKOJC3VAHHkmOHjMPBzI0NBgthdt_aH2xDIRW7BiVs0W6yVYoX7RGKA8cey5yrSCGHSqFqehC4ssmgYDe-UgCy1adtq_vWKO43IGZvfl9ycLbdv7g4ww/s1600/IMG_4564.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVunsnjCoZRrQUDBTFxAbGO7mIKOJC3VAHHkmOHjMPBzI0NBgthdt_aH2xDIRW7BiVs0W6yVYoX7RGKA8cey5yrSCGHSqFqehC4ssmgYDe-UgCy1adtq_vWKO43IGZvfl9ycLbdv7g4ww/s640/IMG_4564.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Asian Chicken Salad</span></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQDHNTDgVOa1LNcNv4QWaH1zJd9AzaNoAq8TmXQWfQTZFOpT-lIzRsji709bBdtHu_e66zNX3KHAesq3LiSV_QFHFnQZhcYdJSNQeK4oUM-teDk2hOOrPGwHxaODvCVQ13SyIENHNRVuk/s1600/IMG_4566.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQDHNTDgVOa1LNcNv4QWaH1zJd9AzaNoAq8TmXQWfQTZFOpT-lIzRsji709bBdtHu_e66zNX3KHAesq3LiSV_QFHFnQZhcYdJSNQeK4oUM-teDk2hOOrPGwHxaODvCVQ13SyIENHNRVuk/s640/IMG_4566.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Mac and Cheese with Pancetta and Mushrooms</span></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge8Ov17G5b1YC6R4jIhZrCxqk938HohGWyIdZo2L2vqsHGlXrGtwhXolZTi1a0boIIhR8Hb300XCPL3dkzaA89mDPlo50T6JrOCFvy8Cq8hZ9Odm7-__C-yJbiaIroBp4_nFkCVfv8NXI/s1600/IMG_4554.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge8Ov17G5b1YC6R4jIhZrCxqk938HohGWyIdZo2L2vqsHGlXrGtwhXolZTi1a0boIIhR8Hb300XCPL3dkzaA89mDPlo50T6JrOCFvy8Cq8hZ9Odm7-__C-yJbiaIroBp4_nFkCVfv8NXI/s640/IMG_4554.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Mango Haupa Verrines</span></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQHsv5AXSqb1pmR1s2UnpY2HbVC8GqxTi97DvulSoO8QShidHRVCylNP1oCPQPXwvj12mWfLauKyJ8ukfR5ILCMy50z0u-_8jwI6P_aG4TLYIX2GRbMjuvoz-yEsLpsp5ZMZp7zvzM2oM/s1600/IMG_4555.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQHsv5AXSqb1pmR1s2UnpY2HbVC8GqxTi97DvulSoO8QShidHRVCylNP1oCPQPXwvj12mWfLauKyJ8ukfR5ILCMy50z0u-_8jwI6P_aG4TLYIX2GRbMjuvoz-yEsLpsp5ZMZp7zvzM2oM/s640/IMG_4555.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Blood Orange Timbale</span></td></tr>
</tbody></table><div class="MsoNormal"><span style="font-family: Verdana;">The following morning, we all headed over to Epcot for the event.<o:p></o:p></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpvsCBClJyV9PuvmLrIa8-XhNB03Tyx1x3_qOkMTFbJoDs5yu4mbRHrKAeFCNXQPtiMx6dNya6gO665WyoqazcyS_RXSByR2gBWc-ekYATcAyrGSxeLnnGVjhFdalqNvs1Ds_WK0lCpc8/s1600/IMG_4568.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpvsCBClJyV9PuvmLrIa8-XhNB03Tyx1x3_qOkMTFbJoDs5yu4mbRHrKAeFCNXQPtiMx6dNya6gO665WyoqazcyS_RXSByR2gBWc-ekYATcAyrGSxeLnnGVjhFdalqNvs1Ds_WK0lCpc8/s640/IMG_4568.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Entrance to Epcot</span></td></tr>
</tbody></table><div class="MsoNormal"><span style="font-family: Verdana;">Before the event started, we enjoyed a breakfast buffet to get sustenance for the morning ahead.</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyvBpVYZBAWDuXkrMGDbMz69liMUeqkLFjOdmBjgQBTgoTbHmTv8_h_II5sn5jyMplibWlJ8qzIvvCCExxIPO6oW91aUFOI-ppvRRwzRPXI7u7djx8CpPdpWxfTb-Gb6yvHTj5Arp1Sqk/s1600/IMG_4571.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyvBpVYZBAWDuXkrMGDbMz69liMUeqkLFjOdmBjgQBTgoTbHmTv8_h_II5sn5jyMplibWlJ8qzIvvCCExxIPO6oW91aUFOI-ppvRRwzRPXI7u7djx8CpPdpWxfTb-Gb6yvHTj5Arp1Sqk/s640/IMG_4571.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Breakfast Buffet</span></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTiaK1x15tJw2HH67jfY9FVXf9U_dwMMsHbpFAwpv29f4hVAB_8g__wfByDbTpd4copsOKHPomcqOLBRD1YkpIhya7WNkesj_7FV1nuMT7p3Jao93X2M2mBkJIqG0NqWBge5vdIKhpOFw/s1600/IMG_4573.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTiaK1x15tJw2HH67jfY9FVXf9U_dwMMsHbpFAwpv29f4hVAB_8g__wfByDbTpd4copsOKHPomcqOLBRD1YkpIhya7WNkesj_7FV1nuMT7p3Jao93X2M2mBkJIqG0NqWBge5vdIKhpOFw/s640/IMG_4573.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Banger and Mash</span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"></span><br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;"> </span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnWo6SvPh5bIPf27t5J5GG3BDxNDcPYIJ3nIinaZdrvLRN0KCmHLXT4S3jg89F7eG0koHvo9I1ucer8js_hoPOo628bSFM1b3MzXS9YBu9qdy9XvzdRRamcxQOcdasUqNr1ZISctUaUq8/s1600/IMG_4575.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnWo6SvPh5bIPf27t5J5GG3BDxNDcPYIJ3nIinaZdrvLRN0KCmHLXT4S3jg89F7eG0koHvo9I1ucer8js_hoPOo628bSFM1b3MzXS9YBu9qdy9XvzdRRamcxQOcdasUqNr1ZISctUaUq8/s640/IMG_4575.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Egg White Frittata</span></td></tr>
</tbody></table><div class="MsoNormal"><span style="font-family: Verdana, sans-serif;">Todd and Diane of White on Rice Couple, opened the event. I was intrigued, inspired, touched and moved. They shared their passion, story and work, reminding us that every picture has a story. <o:p></o:p></span></div><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">“Your story is unique. Believe in your story!” and “Your eyes are your lenses. Your heart is the shutter!” "What you capture is unique. Don’t wait!” They had some of us in tears during their session.</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">They have made me think twice about the pictures that I will now choose in the future. </span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip60q4bRAixTUJYh2gbqPtaVYKGMiujxLzLqKTcGif0htY1U_7evN34Hxo9awbT5VXntP0vCnXcnDi3iiFp2qF_0i-IuhraVDPcG1mdckDd3KdOXjcipEsDlepU8p5H6fbRSuCPpTaUB4/s1600/IMG_4590.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip60q4bRAixTUJYh2gbqPtaVYKGMiujxLzLqKTcGif0htY1U_7evN34Hxo9awbT5VXntP0vCnXcnDi3iiFp2qF_0i-IuhraVDPcG1mdckDd3KdOXjcipEsDlepU8p5H6fbRSuCPpTaUB4/s640/IMG_4590.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Todd Porter and Diane Cu of White on Rice Couple</span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana;"></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;"></span></span></div><div class="MsoNormal"><span style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #0e0e0e;">Jaden Hair, Rachel Barbarotta of </span><a href="http://www.kitchenaid.com/flash.cmd?/#/page/home"><b><span class="Apple-style-span" style="color: #660000;">KitchenAid</span></b></a><span class="Apple-style-span" style="color: #0e0e0e;">, Arianna Bastianini of </span><a href="http://www.oxo.com/default.aspx"><b><span class="Apple-style-span" style="color: #660000;">OXO</span></b></a><span class="Apple-style-span" style="color: #0e0e0e;"> and Tom Smith of </span><a href="http://disneyworld.disney.go.com/"><b><span class="Apple-style-span" style="color: #660000;">Walt Disney World Resorts</span></b></a><span class="Apple-style-span" style="color: #0e0e0e;"> gave us pointers on how to form a relationship with brands and what they are looking for. Be passionate about your own brand. Do not be afraid of being persistent. Approach brands more than once. So don’t be disillusioned if it doesn’t work out the first time around.</span></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinmLWIz1iLKPClBqdI9aYPQGAygdbimzqPEPPux4g0Hb25cvVhgpiIjL2nTFUaprjsJVSbSmox5xJ7mFAgjd5vXOfZkhY-FQ2VmBjprwflajXZKTPQepF73ygjfmxOnF09XIejMe08E_0/s1600/IMG_4605.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinmLWIz1iLKPClBqdI9aYPQGAygdbimzqPEPPux4g0Hb25cvVhgpiIjL2nTFUaprjsJVSbSmox5xJ7mFAgjd5vXOfZkhY-FQ2VmBjprwflajXZKTPQepF73ygjfmxOnF09XIejMe08E_0/s640/IMG_4605.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Right to left, Rachel Barbarotta of KitchenAid, Jaden Hair of Steamy Kitchen, Arianna Bastianni of OXO and Thomas Smith of Walt Disney World Resort</span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana;"></span></div><span class="Apple-style-span" style="font-family: Verdana;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibW7D0NLs5ZLOce7ryBJyCkWi74ShNU-eh6Zj3kEtljwibjMw5J1U1ai_25g4iU3_UD4xwh4y8trd5yz3gQq7mX1bFAD6UWylN4JaPNidNOmayysoptWDzTkksAGDfBoEaWWvMDAuURmA/s1600/IMG_4595.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibW7D0NLs5ZLOce7ryBJyCkWi74ShNU-eh6Zj3kEtljwibjMw5J1U1ai_25g4iU3_UD4xwh4y8trd5yz3gQq7mX1bFAD6UWylN4JaPNidNOmayysoptWDzTkksAGDfBoEaWWvMDAuURmA/s640/IMG_4595.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">K<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">itchenAid - See that blender on the right! I won one!</span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana;"></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCciFW9m_dMbYQbRgYqNVo5hRXsY8wsLD4VXGlJmizw2EemizqKDf9VZJae2aQ2ex78JjMAely-sbcFxAuvu50EGKyD_fsJPXQH330Bhmj9KQDz1bHnbbBUdiCnQkF4juHJSLJfrblii8/s1600/IMG_4598.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCciFW9m_dMbYQbRgYqNVo5hRXsY8wsLD4VXGlJmizw2EemizqKDf9VZJae2aQ2ex78JjMAely-sbcFxAuvu50EGKyD_fsJPXQH330Bhmj9KQDz1bHnbbBUdiCnQkF4juHJSLJfrblii8/s640/IMG_4598.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">OXO Showcase - We certainly got some lovely gifts from them in our goodie bags!</span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana;"></span></div><span class="Apple-style-span" style="font-family: Verdana;">David Leite of <a href="http://leitesculinaria.com/"><span class="Apple-style-span" style="color: #660000;"><b>Leite's Culinaria</b></span></a> also left a serious impression on me. His title was “How to Write Bigger, Better, More Badass Food Posts”.</span><span class="Apple-style-span" style="font-family: Verdana;"></span><br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;"></span></span></div><div class="MsoNormal"></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;">He reminded us that enough is NEVER enough. Think fiction. Write non-fiction. Be a storyteller. He also suggested that we should get the book Grammar for Dummies and read it from back to front and then all over again. I will certainly take heed and get that book before the end of the week! <o:p></o:p></span></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkUyphzy5UMrxd78Jw7eti3_d5GdocfRx8U9VyZC9Yslh4ZUJsFMUkSlahHiAIIlCTW1M_5aQQvCbgxettoi1MSr9sZxWCToyDkMw_YG6NgMrZyzYxs1RNtcODaxu_tE7kjTbl8xjIK_s/s1600/IMG_4606.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkUyphzy5UMrxd78Jw7eti3_d5GdocfRx8U9VyZC9Yslh4ZUJsFMUkSlahHiAIIlCTW1M_5aQQvCbgxettoi1MSr9sZxWCToyDkMw_YG6NgMrZyzYxs1RNtcODaxu_tE7kjTbl8xjIK_s/s640/IMG_4606.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">David Leite of Leite's Culinaria</span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana;"></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;"></span></span><br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;"><span style="font-family: Verdana;">Dawn Viola took us from taking our blog from a hobby to turning it into a business. A piece of advice: Also, use your blog as a professional writing platform. “Pitch what you love” while “building trust and credibility”.</span></span></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuHTauaUySdGa3l1XoznuxvuR8Q8yfnZ2JkzBT7YUlSiiaELnnrzQpMnBmqf4Mf_8BMnUxWToNBGhkOpVXhZZUl9sTaIdxT90-8VmCn3mQBIFYt3VpaCzbv5MIO1Yof20WKBjRusJlT1Q/s1600/IMG_4610.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuHTauaUySdGa3l1XoznuxvuR8Q8yfnZ2JkzBT7YUlSiiaELnnrzQpMnBmqf4Mf_8BMnUxWToNBGhkOpVXhZZUl9sTaIdxT90-8VmCn3mQBIFYt3VpaCzbv5MIO1Yof20WKBjRusJlT1Q/s640/IMG_4610.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Dawn Viola</span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;"></span></span></div></div><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana; font-size: 12pt;">We were treated to a leisurely Taste of Disney luncheon, which was interesting as it was delicious. There was something for everyone and more. I had initially thought that 2 hours for lunch was going to be long, but once I got to the venue, I understood and time went by quicker than I had imagined.</span></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"></span><br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;"></span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqoNJji7BYGSqMcrUbq2TymUxeIy2GHpz0dlICs8wDAU4ISMj2raX-mGpXRPccnPgkxh5n31S7uajft2CAk38HHCiBinpDRbLLsPKtcf02exZ3tLME5CdF63SpJpQJIE6QecJXlHu4ZFA/s1600/IMG_4614.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqoNJji7BYGSqMcrUbq2TymUxeIy2GHpz0dlICs8wDAU4ISMj2raX-mGpXRPccnPgkxh5n31S7uajft2CAk38HHCiBinpDRbLLsPKtcf02exZ3tLME5CdF63SpJpQJIE6QecJXlHu4ZFA/s640/IMG_4614.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Roasted Red Beet Salad with Field Greens, Goat Cheese and Candied Pecans</span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;"></span></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP5HL9D6YzfT7poU50WM9KcFSHVPENKywZ-t3Skd1eIAlJwdwTzmnDwghvXlhFh1FuieHAe1iAjn-A_L-Y_DuA0Lf_ZRhbWEtv7KX2V3o1kCirJ2d04iJgoVQQz22tV1XoO8P3FGyBc9c/s1600/IMG_4615.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP5HL9D6YzfT7poU50WM9KcFSHVPENKywZ-t3Skd1eIAlJwdwTzmnDwghvXlhFh1FuieHAe1iAjn-A_L-Y_DuA0Lf_ZRhbWEtv7KX2V3o1kCirJ2d04iJgoVQQz22tV1XoO8P3FGyBc9c/s640/IMG_4615.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Epcot Land Pavillion Sweet Greens with Vero Beach Arugula and Red Watercress</span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;"></span></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLmjG_XiGX7n9piVzMmJRjfpwsjbHJfu3vErVLpcfTad9feeH05YuPTZ_pmUuAQy86ijLsYbOwE1aEQQkzC_DV0R71sykM8IruRl9xAXeELcwZSsp5tGwWGpRB0SgMf7DVURHk7OJvZqA/s1600/IMG_4622.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLmjG_XiGX7n9piVzMmJRjfpwsjbHJfu3vErVLpcfTad9feeH05YuPTZ_pmUuAQy86ijLsYbOwE1aEQQkzC_DV0R71sykM8IruRl9xAXeELcwZSsp5tGwWGpRB0SgMf7DVURHk7OJvZqA/s640/IMG_4622.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Seared Salmon with Couscous, Broccoli and Hummus - Chef Al Hopkins</span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;"></span></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip_RE5vsXbZe_HctJ2oF-aoTpRthVhvb98deCTDjJxwtAHNQ1ylqidifxSC9zK8SLcE9MXp0f6qCvaUhtV3GebQdRO8uKK-UceWXMrCAw8g5vVGTroAzhHmXJDoXCKF4M3SEEVyGaURbo/s1600/IMG_4624.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip_RE5vsXbZe_HctJ2oF-aoTpRthVhvb98deCTDjJxwtAHNQ1ylqidifxSC9zK8SLcE9MXp0f6qCvaUhtV3GebQdRO8uKK-UceWXMrCAw8g5vVGTroAzhHmXJDoXCKF4M3SEEVyGaURbo/s640/IMG_4624.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Slow Roasted Bourbon Induced Black Pig Heritage Pork Tenderloin Slider and Super Grain Fries - Chef Damon Lauder</span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;"></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;"></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;"><span style="font-family: Verdana;">After lunch we had four 30 minute round table sessions with experts of our choice.</span></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;"><span style="font-family: Verdana;"><br />
</span></span></span></div><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;"></span></span></div><span class="Apple-style-span" style="font-family: Verdana;">I was most excited to start off my first session with Elise Bauer of</span><span class="Apple-style-span" style="font-family: Verdana;"> <a href="http://simplyrecipes.com/"><b><span class="Apple-style-span" style="color: #660000;">Simply Recipes</span></b></a>. </span><span class="Apple-style-span" style="font-family: Verdana;">She was the reason that I first wanted to start blogging, she was such an inspiration, so you can just imagine how thrilled I was to meet her. Elise gave us advice on copyright issues. Reminding us to acknowledge the source, re-writing things in your own words and ask for permission before posting someone else’s recipe.</span><span class="Apple-style-span" style="font-family: Verdana;"></span><br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;"></span></span><br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;"> </span></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi11ypLybFJqVoAtMPDTd7KIRIgBE9N03YPgPzk8QOGinYUOUqo7xsmaGhvXOlusDp0uVvmZkHCgyq-1bG0jRllZNA80BIdN5cssT0x0M13cEnWqZ5M1KtRNvsnYHWwTPq-eVX40wCewcM/s1600/IMG_4627.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi11ypLybFJqVoAtMPDTd7KIRIgBE9N03YPgPzk8QOGinYUOUqo7xsmaGhvXOlusDp0uVvmZkHCgyq-1bG0jRllZNA80BIdN5cssT0x0M13cEnWqZ5M1KtRNvsnYHWwTPq-eVX40wCewcM/s640/IMG_4627.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Elise Bauer of Simply Recipes. Was I happy to meet her at long last!</span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;"></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;"></span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;"><span style="font-family: Verdana;">Then on to Scott Hair, who helped with moving your blog to a .com, by going through all the steps that need to be taken on the back end of things.</span></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;"><span style="font-family: Verdana;"></span></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;"><span style="font-family: Verdana;">David Leite suggested sexy provocative posts, starting with a line that is the killer. Captivating your audience and being authentic is of utmost importance.</span></span></span></div></div><span class="Apple-style-span" style="font-family: Verdana;"></span><br />
<div class="MsoNormal"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;"></span></span></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;"><span style="font-family: Verdana;">My final session was with Diane of White on Rice Couple and Aran Goyoaga of <a href="http://www.cannellevanille.com/"><b><span class="Apple-style-span" style="color: #660000;">Cannelle et Vanille</span></b></a> who gave us a live styling and photography demonstration.</span></span></span></div></div><span class="Apple-style-span" style="font-family: Verdana;"></span><br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;"></span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnRmDKsbafQVw1njIuMtYC0BywO9gIdYEtZwQH2Ik_L5mowYhBGCl1o9Rt4S6NliijmI8a1SONfu18eZRS_Im9MOfhUXqhV1AGY8EUOv_OGuvAcamSc5aDkDBDWy6yuzsyM0yxrUtWOXk/s1600/IMG_4633.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnRmDKsbafQVw1njIuMtYC0BywO9gIdYEtZwQH2Ik_L5mowYhBGCl1o9Rt4S6NliijmI8a1SONfu18eZRS_Im9MOfhUXqhV1AGY8EUOv_OGuvAcamSc5aDkDBDWy6yuzsyM0yxrUtWOXk/s640/IMG_4633.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Aran Goyoaga of Cannelle et Vanille teaching us tips on food styling</span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;"></span></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsZ3ss7INhmQ-TIx-VS0HtIJnMfjUdTi90bAtp3ip8HG-y181nh_fHjZ2fzRa3KiXixism6pJ7Yweqw2tIiqpwCaVsGW8FzJ5CZmlFptnDj1YzkPYGfEi9Qwmu6ZvK47soDXxwJ4z9rKg/s1600/IMG_4643.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsZ3ss7INhmQ-TIx-VS0HtIJnMfjUdTi90bAtp3ip8HG-y181nh_fHjZ2fzRa3KiXixism6pJ7Yweqw2tIiqpwCaVsGW8FzJ5CZmlFptnDj1YzkPYGfEi9Qwmu6ZvK47soDXxwJ4z9rKg/s640/IMG_4643.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Right to Left, Diane Cu of White on Rice Couple and Aran Goyoaga of Cannelle et Vanille</span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;"></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;"></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;"></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;"><span style="font-family: Verdana;">Although the event had come to an end, I was quite happy. Not only did I meet some interesting people, but also left with my hands laden. A great goodie bag and also a 5 speed KitchenAid blender, that I had won. Now how lucky was I?<o:p></o:p></span></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;"><span style="font-family: Verdana;"><br />
</span></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;"><span style="font-family: Verdana;"><span style="font-family: Verdana; font-size: 12pt;">On the way back to the hotel, Christine of Cook the Story and I had the pleasure of talking to David of Leite’s Culinaria.</span></span></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;"><span style="font-family: Verdana;"><span style="font-family: Verdana; font-size: 12pt;"><br />
</span></span></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;"></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;"><span style="font-family: Verdana;">Looking back, the day had been such a success in more ways than one. Julie of The Little Kitchen had organized such a wonderful event, as usual. Being able to meet some of the heavy weights in the food blogging industry who shared their knowledge with openness and kindness, as well as meeting new bloggers like, </span><span style="font-family: Verdana;">Ashley Pardo of <a href="http://thegrizzlykitchen.com/"><b><span class="Apple-style-span" style="color: #660000;">The Grizzly Kitchen</span></b></a>, LaTonya of <a href="http://hautecookture.com/"><b><span class="Apple-style-span" style="color: #660000;">Haute Cookture</span></b></a>, Rashmi of <a href="http://theprimlanikitchen.blogspot.com/"><b><span class="Apple-style-span" style="color: #660000;">The Primlani Kitchen</span></b></a>, Carroll of <a href="http://vanillalemonade.com/"><b><span class="Apple-style-span" style="color: #660000;">Vanilla Lemonade</span></b></a>, Kelly of <a href="http://www.justataste.com/2012/03/a-recap-of-food-blog-forum-orlando-2012/"><b><span class="Apple-style-span" style="color: #660000;">Just a Taste</span></b></a>, Sally of <b><span class="Apple-style-span" style="color: #660000;"><a href="http://www.sallypasleyvargas.com/"><span class="Apple-style-span" style="color: #660000;">Cooking Lessons</span></a> </span></b>and Jessica of<b><span class="Apple-style-span" style="color: #660000;"> <a href="http://www.chefjessicabright.com/"><span class="Apple-style-span" style="color: #660000;">Chef Jessica Bright</span></a></span></b>.</span></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;"><span style="font-family: Verdana;">The day had come to an end, but the evening was still ahead…</span></span></span></div></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;"></span></span><br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;"><span style="font-family: Verdana;">As if the day wasn't eventful enough, we were all invited to a private dessert party at Epcot Center where we watched <a href="http://disneyworld.disney.go.com/parks/epcot/entertainment/illuminations-reflections-of-earth/"><b><span class="Apple-style-span" style="color: #660000;">IllumiNations: Reflections of Earth</span></b></a>. It was a spectacular way to end the day, fireworks! </span></span></span><span class="Apple-style-span" style="font-family: Verdana;">I actually sneaked out a bit early to view the rest of the show with my husband!</span></div></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;"></span></span><br />
<div class="MsoNormal"></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;"><span style="font-family: Verdana;">On Sunday morning, we headed to <a href="http://wholefoodsmarket.com/stores/orlando/"><b><span class="Apple-style-span" style="color: #660000;">Orlando Whole Foods Market</span></b></a> who put on a spread for the brunch they sponsored. More goodie bags and gifts were handed out. </span></span></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghogQxb6tA_v9Aw_FUK6pIqBSK9A_AMV1-zUlJj8gseqX4lE1MgyAKurQyPkmrxzH1kSFpmDO90KR6hylCQFAGS2boGk6moolt1eZlNiUuXRSqc9T1gvJ6aWcfnNZQadR4OJlbMgtP7rU/s1600/IMG_4654.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghogQxb6tA_v9Aw_FUK6pIqBSK9A_AMV1-zUlJj8gseqX4lE1MgyAKurQyPkmrxzH1kSFpmDO90KR6hylCQFAGS2boGk6moolt1eZlNiUuXRSqc9T1gvJ6aWcfnNZQadR4OJlbMgtP7rU/s640/IMG_4654.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Tomasa Spinach & Cheese Empanadas, Quiche, Tofu Scramblers and Thompson Fram 5 Plus Step Rated Sausages</span></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlX8qcwP-MLQ2FORjiNDicnPMP6mzlCSUEadACk5sDbJNCWPKDG__-Fps_RGlWNhx5EXLBEtr6uFKhhJmUPMyAjqSwqI92YDE3oyMog-79dzW7sPx3r-RkH2ZKEEFDCRr-8Ybn9o5a5PA/s1600/IMG_4657.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlX8qcwP-MLQ2FORjiNDicnPMP6mzlCSUEadACk5sDbJNCWPKDG__-Fps_RGlWNhx5EXLBEtr6uFKhhJmUPMyAjqSwqI92YDE3oyMog-79dzW7sPx3r-RkH2ZKEEFDCRr-8Ybn9o5a5PA/s640/IMG_4657.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Brunch at Orlando Whole Foods Market, with Scott Hair</span></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigEdCtB0FxXdsrH0Vl76xC6xGbmHeN_2XfmJl3fMEXkYgKAlQrpWA4F24uquSZrvg9JCgTVw9UVLmaxhlBuvfj83eb7TRXTYM0Vd2JfCOiEpMFIJezy_IbWK4c6eH16Hjfwg2qbFuMqII/s1600/IMG_4659.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigEdCtB0FxXdsrH0Vl76xC6xGbmHeN_2XfmJl3fMEXkYgKAlQrpWA4F24uquSZrvg9JCgTVw9UVLmaxhlBuvfj83eb7TRXTYM0Vd2JfCOiEpMFIJezy_IbWK4c6eH16Hjfwg2qbFuMqII/s640/IMG_4659.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Diane Cu, myself and Todd Porter of White On Rice Couple</span></td></tr>
</tbody></table><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;"><span style="font-family: Verdana;">It was a memorable weekend where I met new friends and know that I have learnt some invaluable information which will allow me to grow and excel as a blogger. Thank you Food Blog Forum!</span><span style="font-family: Verdana;"><o:p></o:p></span></span></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnJIiNbDDztVyyHf_wh92_iCxti5EvFeUHoiqphfNn4BfL0LSQqLQr-D7t6k0A7nE11llbrkHuKpuGfKTNAWOrbJYGVn8l7lf9QYXTlyoLKlPC3zkrmbD37rWc8ysJMet4X23xysQPnzE/s1600/IMG_4704.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnJIiNbDDztVyyHf_wh92_iCxti5EvFeUHoiqphfNn4BfL0LSQqLQr-D7t6k0A7nE11llbrkHuKpuGfKTNAWOrbJYGVn8l7lf9QYXTlyoLKlPC3zkrmbD37rWc8ysJMet4X23xysQPnzE/s640/IMG_4704.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Goodies from my Goodie Bag and my KitchenAid Blender! How lucky was I?</span></td></tr>
</tbody></table></div></div></span>Natascha Kessler - Heaven on Hearthhttp://www.blogger.com/profile/06791493603241766143noreply@blogger.com1tag:blogger.com,1999:blog-6014794527556058437.post-14623884474161422892012-03-12T21:18:00.002-05:002012-03-26T11:38:35.098-05:00Chewy Chocolate Chip Cookies<div class="MsoNormal"><span style="font-family: Verdana;">Recipe from <a href="http://www.browneyedbaker.com/"><span class="Apple-style-span" style="color: #660000;"><b>Brown Eyed Baker</b></span></a><o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Verdana;">Although I am not a sweet tooth, I just had a craving for some thick, gooey and chewy chocolate chip cookies. <o:p></o:p></span></div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCMIOILHxF2_lcTeFJDwomB0JLX9v8ia1T9n0uWugIOK5dfu5q7Ra_AASJlQjGY8vB6c9OfPnRwBTfeS7Kq8yh10ysj3AXdCkpGyKwSvancsvLvsG5kS9T7_Y3onYAKEySFuXdmXVMbIk/s1600/IMG_3813.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCMIOILHxF2_lcTeFJDwomB0JLX9v8ia1T9n0uWugIOK5dfu5q7Ra_AASJlQjGY8vB6c9OfPnRwBTfeS7Kq8yh10ysj3AXdCkpGyKwSvancsvLvsG5kS9T7_Y3onYAKEySFuXdmXVMbIk/s1600/IMG_3813.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">The Perfect Chewy Chocolate Chip Cookie</span></td></tr>
</tbody></table></div><span id="fullpost"><br />
<div class="MsoNormal"><span style="font-family: Verdana;">I searched through my books and the Internet until I came up with a batch of cookies that looked good enough to bite into, but also sounded, based on the ingredients, exactly what I was looking for.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Verdana;">Chewy Chocolate Chip cookies from <a href="http://www.browneyedbaker.com/2008/06/21/thick-and-chewy-chocolate-chip-cookies/"><span class="Apple-style-span" style="color: #660000;"><b>Brown Eyed Baker</b></span></a> fitted my needs. So, I decided to try it out. All I will say is, love at first bite.<o:p></o:p></span></div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeaV7j-w7_e_fOw_8i5iR8jSggjr3olJ1-zoyiiY-goqLa5ffsGTi2gWNKMFDCuQ9sI0yJO3e47_JWH-a9wLuf3SxcpjZBHynGknvAi4GTxqFxBigi-QBVgWPtCjpaZBkjkC0eSYBzNU0/s1600/IMG_4400.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeaV7j-w7_e_fOw_8i5iR8jSggjr3olJ1-zoyiiY-goqLa5ffsGTi2gWNKMFDCuQ9sI0yJO3e47_JWH-a9wLuf3SxcpjZBHynGknvAi4GTxqFxBigi-QBVgWPtCjpaZBkjkC0eSYBzNU0/s1600/IMG_4400.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Photography by Heaven on Hearth</span></td></tr>
</tbody></table><br />
</div><div class="MsoNormal"><span style="font-family: Verdana;">This is what you will need.<o:p></o:p></span></div><div class="MsoNormal"><b><a href="https://sites.google.com/site/heavenonhearthrecipes/chewy-chocolate-chip-cookies-1?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><span class="Apple-style-span" style="color: #660000;">(Printable Recipe)</span></a></b></div><div class="MsoNormal"><span style="font-family: Verdana;">2 cups plus 2 tablespoons all-purpose flour<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">½ teaspoon baking soda<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">½ teaspoon salt<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">12 tablespoons melted butter (1½ sticks)<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">1 cups dark brown sugar<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">½ cup granulated sugar<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">1 large egg and 1 egg yolk<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">2 teaspoons vanilla extract<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">1½ cups semi sweet chocolate chips<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Verdana;">For this recipe, you will need to use two racks. Make sure the racks are evenly placed on the middle top and lower middle rack.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Verdana;">Pre-heat the oven to 325° Fahrenheit.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Verdana;">Line two baking sheets with parchment paper.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Verdana;">Blend 2 cups plus 2 tablespoons all-purpose flour, ½ teaspoon baking soda and ½ teaspoon salt together in a bowl.<o:p></o:p></span></div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuhmGVVfZdamAMQZOhawdB3fSushJ3RnKp2Csg5yYaJojPd2lyBzm7itk3zSY5CpE_JLgojduUZ5MpIwcD_2dm5Bn2glzr-xxm0-9VbzZ60Wi8fF-luVCkbb5Z79KYnTeoNyn94wFUYCE/s1600/IMG_3745.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuhmGVVfZdamAMQZOhawdB3fSushJ3RnKp2Csg5yYaJojPd2lyBzm7itk3zSY5CpE_JLgojduUZ5MpIwcD_2dm5Bn2glzr-xxm0-9VbzZ60Wi8fF-luVCkbb5Z79KYnTeoNyn94wFUYCE/s1600/IMG_3745.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Melted Butter and Sugar</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Verdana;">Mix 12 tablespoons melted butter, 1 cup dark brown sugar and ½ cup granulated sugar together until well blended. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiiASRCV5Q9Jy-9th4h_gUuH6uRJ1Y1coFMeMVohfRLVH4nMB1P-AffG7bxroayK0mJlNTes4Qp1c0RIJGBNSWm2uomC9JCaf-R-UKj0Utctb_-FVx-VCAsVBi0l27TjQ3xpliPig9QWw/s1600/IMG_3750.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiiASRCV5Q9Jy-9th4h_gUuH6uRJ1Y1coFMeMVohfRLVH4nMB1P-AffG7bxroayK0mJlNTes4Qp1c0RIJGBNSWm2uomC9JCaf-R-UKj0Utctb_-FVx-VCAsVBi0l27TjQ3xpliPig9QWw/s1600/IMG_3750.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Butter, Sugar, Eggs and Vanilla Mixture</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Verdana;">Add egg, egg yolk and vanilla until well combined. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmI7g7GD5atvpiU4lIFXYP3VUQKqzGfkP9phBR3O-gcwKcsDx2CYWFcx_lwmbnWDyqCk-lQdD-aact90Ie2hPK497pf20vSMJwpwkApvJeicBMIj2rvHZx_4ZMlf1uHEdnyIgwC4dv5NQ/s1600/IMG_3753.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmI7g7GD5atvpiU4lIFXYP3VUQKqzGfkP9phBR3O-gcwKcsDx2CYWFcx_lwmbnWDyqCk-lQdD-aact90Ie2hPK497pf20vSMJwpwkApvJeicBMIj2rvHZx_4ZMlf1uHEdnyIgwC4dv5NQ/s1600/IMG_3753.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Chocolate Chip Cookie Dough</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Verdana;">Slowly add the dried ingredients and stir in the chocolate chips.</span></div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio29ooVgPT2oNklBfyrktcgvHSwKHYHpJsZzAvtAYvWb1DpbXoGct2MVrYVVRRo3QSVfAIAlRJ-YCU0mzR2wVO6XPuon1sKVdpsPTH37sGMCHK0jaV9jDeAT9QA-uowztjn_Qui26HsrQ/s1600/IMG_3754.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio29ooVgPT2oNklBfyrktcgvHSwKHYHpJsZzAvtAYvWb1DpbXoGct2MVrYVVRRo3QSVfAIAlRJ-YCU0mzR2wVO6XPuon1sKVdpsPTH37sGMCHK0jaV9jDeAT9QA-uowztjn_Qui26HsrQ/s1600/IMG_3754.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Large Scoops of Dough on Parchment Lined Cookie Sheet</span></td></tr>
</tbody></table></div><div class="MsoNormal"><span style="font-family: Verdana;">Using an ice cream scoop that makes about ¼ cup balls, scoop out the dough then place on the baking sheet and press down gently. Make sure to place them 2–2½ inches apart, as they will spread out during the baking process.<o:p></o:p></span></div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8JCgrqPytUEJ6gp2wLVso1xJm_5EqULlLx6h2y6lkJ_w_4iepq6acPlIiUVA2tNRJCYK7v84rZhrFPeNg1AOGE-bdeU9HV0Kq2r0D5JLN6Qg8kie27inuKnC9AJXFUVh0TJ1qn9PaMsk/s1600/IMG_3778.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8JCgrqPytUEJ6gp2wLVso1xJm_5EqULlLx6h2y6lkJ_w_4iepq6acPlIiUVA2tNRJCYK7v84rZhrFPeNg1AOGE-bdeU9HV0Kq2r0D5JLN6Qg8kie27inuKnC9AJXFUVh0TJ1qn9PaMsk/s1600/IMG_3778.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Chewy Chocolate Chip Cookies, Fresh from the Oven </span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Verdana;">Bake cookies for about 12 minutes, then change move the bottom sheet to the top and the top to the bottom rack. Bake further for another 7 minutes, until golden. Remove the cookies from the baking sheets and let cool on a rack.</span></div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEDG2laqDjO5MQUBDGKFLNSMUESHwUfpnE1WAvPKghbA7dkMpogDcSXv4vT8uKupK1Z9j1Ju4mlTS1CLe0OqHS4Yb4LSlaNJgDUSJvNf4cRy5WGbnSmk1jEic9fiCYW4kNYnbxeHffwJ8/s1600/IMG_3815.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEDG2laqDjO5MQUBDGKFLNSMUESHwUfpnE1WAvPKghbA7dkMpogDcSXv4vT8uKupK1Z9j1Ju4mlTS1CLe0OqHS4Yb4LSlaNJgDUSJvNf4cRy5WGbnSmk1jEic9fiCYW4kNYnbxeHffwJ8/s1600/IMG_3815.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">How Good is This?</span></td></tr>
</tbody></table><br />
</div><div class="MsoNormal"><span style="font-family: Verdana;">Voilà. This made 14 large Chewy Chocolate Chip Cookies. Eat while still warm, which I can guarantee will not be a problem. I was able to save a cookie, which I had the next day and it was still nice and chewy! This is a must make, over and over cookie. </span><o:p></o:p></div></span>Natascha Kessler - Heaven on Hearthhttp://www.blogger.com/profile/06791493603241766143noreply@blogger.com1tag:blogger.com,1999:blog-6014794527556058437.post-37620261509551901742012-02-27T17:13:00.002-06:002012-03-26T11:39:48.306-05:00Shrimp in Light Dill Sauce<div class="MsoNormal"><span style="font-family: Verdana;">This was inspired by my Father’s recipe. It brings back so many warm and loving memories. Sunday lunch was always served around 2pm, when we lived in Jamaica, in the 1970’s. One of the lunches that always come to mind is with my Mum, Dad, Grandma and my sister. My Dad would prepare a large bowl of his “Shrimp in Dill Sauce” which was served in my Mother’s large green and white Rosenthal China bowl. His dill sauce was thick and creamy, more along the texture and consistency of a béchamel sauce. Huge succulent pieces of shrimp were added to finish the dish. Hmmm…Sunday lunches were my absolute favorite. This is a lighter version of my childhood favorite.<o:p></o:p></span></div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjpMZGo87DAzoQOUUjK4uHSwkxN1-9ec0MWl1EBvYkf9CBJOys13dNC8j1kPmxHkyphrlKbgpl-Qk69F5iws7Wc_g-HUg8uvDkUDFfd_ZKYMNIq16_NykqSrVt2bKMR3oWSegctsPfhaM/s1600/IMG_3989.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjpMZGo87DAzoQOUUjK4uHSwkxN1-9ec0MWl1EBvYkf9CBJOys13dNC8j1kPmxHkyphrlKbgpl-Qk69F5iws7Wc_g-HUg8uvDkUDFfd_ZKYMNIq16_NykqSrVt2bKMR3oWSegctsPfhaM/s1600/IMG_3989.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Photography by Heaven On Hearth</span></td></tr>
</tbody></table></div><span id="fullpost"><br />
<div class="MsoNormal"><span style="font-family: Verdana;">You need:<o:p></o:p></span><br />
<span style="color: #660000; font-family: Verdana;"><b><a href="https://sites.google.com/site/heavenonhearthrecipes/shrimp-in-light-dill-sauce?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">Printable Recipe</a></b></span></div><div class="MsoNormal"><span style="font-family: Verdana;">1 pound shrimp<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">¼ medium onion, diced<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">1 clove garlic, roughly chopped<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">2 dill stalks, finely chopped (2 tablespoons)<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Times New Roman';">⅓</span><span style="font-family: Verdana;"> </span><span style="font-family: Verdana;">cup heavy cream<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">2 tablespoons canola oil<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">¼ teaspoon salt<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">3 tablespoons butter<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Verdana;">For the simple shrimp stock:<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">shrimp shells (approximately 3 ounces)<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">pinch of salt<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">pinch of red pepper flakes<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">1 tablespoon canola oil<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">1 cup water<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Verdana;">Start by dicing ¼ medium onion and roughly chop 1 clove of garlic.<o:p></o:p></span></div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYgcWDudTFL9qtcui1vqcpjol8eAP428908RZ3sIAG3RPQeZEWrmPJy6uZbF5rDxbGNZZL13bAxCCRf6lz3hUi3pmTWDKPj1DO-g4kF6AUggDU3Y9YSp4JwXEQhjQQNBSA48_Yz8pFrTc/s1600/IMG_3966.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYgcWDudTFL9qtcui1vqcpjol8eAP428908RZ3sIAG3RPQeZEWrmPJy6uZbF5rDxbGNZZL13bAxCCRf6lz3hUi3pmTWDKPj1DO-g4kF6AUggDU3Y9YSp4JwXEQhjQQNBSA48_Yz8pFrTc/s1600/IMG_3966.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Shrimp Shells, Onions and Garlic</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Verdana;">Using 2 bowls, de-shell and de-vein 1 pound of shrimp. Place the shells in one bowl and the shrimp in another. The shrimp shells will be used to make the stock. Cover the bowl with the shrimp and keep in the fridge until ready.</span></div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOHbKMHRsZySZkkJWOl26V7mwZgxd3lXB_lH5nt7xhe1G3yMo6N9EPSL60ZZVHQGUbObS2lJWdFEWczAObLIWpxFCMxbfeDSWGWOdLvQIjsviKCiGhM_ZZGeqESeV2PJ3LHUlWqdsAZ8Y/s1600/IMG_3971.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOHbKMHRsZySZkkJWOl26V7mwZgxd3lXB_lH5nt7xhe1G3yMo6N9EPSL60ZZVHQGUbObS2lJWdFEWczAObLIWpxFCMxbfeDSWGWOdLvQIjsviKCiGhM_ZZGeqESeV2PJ3LHUlWqdsAZ8Y/s1600/IMG_3971.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Shrimp Stock Simmering</span></td></tr>
</tbody></table></div><div class="MsoNormal"><span style="font-family: Verdana;">Heat a large skillet over medium high heat. Once the skillet is nice and hot, add 1 tablespoon canola oil then toss in the shells, a pinch of salt and a pinch of red pepper flakes. Sauté the shells for 5 minutes before adding 1 cup of water and continue to simmer for 5 minutes. Once the liquid has reduced, strain the stock through a sieve and discard the shells. This will yield ¼ cup of stock.<o:p></o:p></span></div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidzOOxwbrOArBeYiwmAqDrsBDJzaR-D-TTAtz4KknouuogG0Y_Uap2lFLzgAVGoV2L0l-v9sNbtBCnQsW0wnamje1fq2_Y48_FuaxXR8Ll0pxMWdExEvkWhwP5jbWMUqp5hlz9TxFbNRk/s1600/IMG_3975.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidzOOxwbrOArBeYiwmAqDrsBDJzaR-D-TTAtz4KknouuogG0Y_Uap2lFLzgAVGoV2L0l-v9sNbtBCnQsW0wnamje1fq2_Y48_FuaxXR8Ll0pxMWdExEvkWhwP5jbWMUqp5hlz9TxFbNRk/s1600/IMG_3975.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Shrimp Stock</span></td></tr>
</tbody></table></div><div class="MsoNormal"><span style="font-family: Verdana;">Using the same skillet, over medium heat, add 2 tablespoons canola oil. Toss in shrimp and sauté for 2½ minutes, or until the shrimp are slightly pink on each side. While the shrimp are getting pink, chop 2 stalks of dill, or enough for 2 tablespoons. Then, add the diced onions, garlic and 2 tablespoons chopped dill and sauté for another 2 minutes.</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVvV-gbn_iSac_MfCNV_K7PQDHg4LAou3bVg4DSPKNTpg-xoLNs4SSTK_hcoyUnZT4EQmtIVzYVvop9dy9Ay-kuDjc4E4nNleIs-DNuM4SHsk9dtUai_UmGVwqxjpwp-SNWuv6XAFCtGY/s1600/IMG_3979.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVvV-gbn_iSac_MfCNV_K7PQDHg4LAou3bVg4DSPKNTpg-xoLNs4SSTK_hcoyUnZT4EQmtIVzYVvop9dy9Ay-kuDjc4E4nNleIs-DNuM4SHsk9dtUai_UmGVwqxjpwp-SNWuv6XAFCtGY/s1600/IMG_3979.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Shrimp with Onions, Garlic and Dill</span></td></tr>
</tbody></table><span style="font-family: Verdana;">Add shrimp stock, </span><span style="font-family: 'Times New Roman';">⅓</span><span style="font-family: Verdana;"> </span><span style="font-family: Verdana;">cup heavy cream and ¼ teaspoon salt and simmer for 2 minutes. Just before taking off the heat, add 3 tablespoons cold butter to thicken the sauce.<o:p></o:p></span></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUtXc7MFzpRuRjn5c1Pq6lxT5hUissYWaYNigaZu80TFgSqw94_cZ9g2pTYt9wD-ARVN1FMBxEtEHv0uII7iOYKyv1TnQBpxO4yfN05sFcVu_oGGnsQh4TIFckiBMdoJ8K0YmXcFxZogI/s1600/IMG_3984.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUtXc7MFzpRuRjn5c1Pq6lxT5hUissYWaYNigaZu80TFgSqw94_cZ9g2pTYt9wD-ARVN1FMBxEtEHv0uII7iOYKyv1TnQBpxO4yfN05sFcVu_oGGnsQh4TIFckiBMdoJ8K0YmXcFxZogI/s1600/IMG_3984.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Shrimp in Light Dill Sauce</span></td></tr>
</tbody></table></div><div class="MsoNormal"><span style="font-family: Verdana;">This serves 4. Voilà. Serve with fluffy white rice, vegetables and a tossed salad. It makes for a perfect dinner. A chilled glass of Grüner Veltliner would certainly compliment this dish.</span></div></span>Natascha Kessler - Heaven on Hearthhttp://www.blogger.com/profile/06791493603241766143noreply@blogger.com1tag:blogger.com,1999:blog-6014794527556058437.post-59647698233900362852012-02-14T10:39:00.000-06:002012-02-14T10:39:14.065-06:00Valentine's Day Recipes<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Want to make something special for your Valentine? Here are a few recipes, for you to create a dinner for your loved one.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="http://heavenonhearth.blogspot.com/2012/02/salty-smoky-roasted-almonds.html">Salty Smoky Roasted Almonds</a></span></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheNQw56wm0IZm7pwc_ZiQYi09_XkQIWXTNKVOREK4hDaAO2UbEYYdwRZCOj7IVj5L7sOVjCId1hvBBRvaBGuZprAJogwFf2SssXWULk2IDmSbKVkR1D9Ccb9tA5_YyHz1f49EJ4fjPO4Q/s1600/IMG_3377.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheNQw56wm0IZm7pwc_ZiQYi09_XkQIWXTNKVOREK4hDaAO2UbEYYdwRZCOj7IVj5L7sOVjCId1hvBBRvaBGuZprAJogwFf2SssXWULk2IDmSbKVkR1D9Ccb9tA5_YyHz1f49EJ4fjPO4Q/s200/IMG_3377.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; clear: left; display: inline; float: none; margin-bottom: 1em; margin-right: 1em;"><b><br />
</b></span></div><div class="separator" style="clear: both; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; clear: left; display: inline; float: none; margin-bottom: 1em; margin-right: 1em;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="http://heavenonhearth.blogspot.com/2011/04/creamy-spinach-and-pancetta-stuffed.html">Creamy Spinach and Pancetta Stuffed Mushrooms</a></span></b></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQnXJPRRoAver99BPQJyU2m7gUx7A4sVyah7qd5xYmPBw3et_rewjVDaCK1OpusPI4TAdkQUUv__gCjsI9WDtK4voePkFJyQpIgcmHUKR54cAvKn94_3FXPzaMnIAvbUiDmEjRdJHPQiw/s1600/IMG_1914.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQnXJPRRoAver99BPQJyU2m7gUx7A4sVyah7qd5xYmPBw3et_rewjVDaCK1OpusPI4TAdkQUUv__gCjsI9WDtK4voePkFJyQpIgcmHUKR54cAvKn94_3FXPzaMnIAvbUiDmEjRdJHPQiw/s200/IMG_1914.JPG" width="200" /></a></div><span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-weight: 800;"><br />
</span></span></div><div><div><div><div><b><span class="Apple-style-span" style="color: #4c1130;"><br />
</span></b><br />
<b><span class="Apple-style-span" style="color: #4c1130;"><br />
</span></b><br />
<b><span class="Apple-style-span" style="color: #4c1130;"><br />
</span></b><br />
<b><span class="Apple-style-span" style="color: #4c1130;"><br />
</span></b><br />
<b><span class="Apple-style-span" style="color: #4c1130;"><span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><a href="http://heavenonhearth.blogspot.com/2011/02/baby-arugula-cherry-tomatoes-pine-nuts.html">Baby Arugula, Cherry Tomatoes, Pine Nuts and Pancetta Salad with Warm Goat Cheese</a></span></span></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBteEuXgwYOFAyZhVz89DhPY79Z8QzvoTVmpEcpcKJY72jmbiWpyZlzWnVVTe-VM6ZKROM-jXWpCIf08V8b3dhKx8fTKRZwJzgsiAE6flR8vgqA6lWDJ_Dwis-o7gGVsXWiRws07K6or4/s1600/IMG_1121.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBteEuXgwYOFAyZhVz89DhPY79Z8QzvoTVmpEcpcKJY72jmbiWpyZlzWnVVTe-VM6ZKROM-jXWpCIf08V8b3dhKx8fTKRZwJzgsiAE6flR8vgqA6lWDJ_Dwis-o7gGVsXWiRws07K6or4/s200/IMG_1121.JPG" width="200" /></a></div><span class="Apple-style-span" style="color: #4c1130;"><b><br />
</b></span><br />
<span class="Apple-style-span" style="color: #4c1130;"><b><br />
</b></span></div><div><span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><b><br />
</b></span><br />
<span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><b><br />
</b></span><br />
<span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><b><br />
</b></span><br />
<br />
<span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><b><span class="Apple-style-span" style="color: #4c1130;"><a href="http://heavenonhearth.blogspot.com/2011/08/chilled-creamy-asparagus-soup-with.html">Chilled Creamy Asparagus Soup with Parsley Cream</a></span></b></span><br />
<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ANhidwzryezvV-Sh6KBTK-pd-rMUWOsvAsKeHhCJX7QTizQNJucLY7L5rP2JUgByrdsz8t1UpwgsAj39_k7gReHfnzuAaO3XUI6JObdAfjsybDB3vqAocM26ZQBr6eLIANV0a9cxNGw/s1600/IMG_3848.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ANhidwzryezvV-Sh6KBTK-pd-rMUWOsvAsKeHhCJX7QTizQNJucLY7L5rP2JUgByrdsz8t1UpwgsAj39_k7gReHfnzuAaO3XUI6JObdAfjsybDB3vqAocM26ZQBr6eLIANV0a9cxNGw/s200/IMG_3848.JPG" width="200" /></a></div><span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><b><br />
</b></span></div><div><span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><b><br />
</b></span><br />
<span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><b><br />
</b></span><br />
<span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><b><br />
</b></span><br />
<br />
<br />
<span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><b><span class="Apple-style-span" style="color: #4c1130;"><a href="http://heavenonhearth.blogspot.com/2011/04/spaghetti-with-roasted-cherry-tomatoes.html">Spaghetti with Roasted Cherry Tomatoes and Shrimp</a></span></b></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibK5sJ30Yf8G5QFteairIm2dF50nf_rXa72EIYPNZwEr81jb7UZoOsB1vnz8M8-OXQALNqGWGo95srVUNtfbl_maE2eeb0RnzFJmak2Dyfr4qkP-KJ0wapOTzrg2j_Oq-9G94GjtcwlK8/s1600/IMG_1092.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibK5sJ30Yf8G5QFteairIm2dF50nf_rXa72EIYPNZwEr81jb7UZoOsB1vnz8M8-OXQALNqGWGo95srVUNtfbl_maE2eeb0RnzFJmak2Dyfr4qkP-KJ0wapOTzrg2j_Oq-9G94GjtcwlK8/s200/IMG_1092.JPG" width="200" /></a></div><span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><b><br />
</b></span><br />
<br />
<span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><b><br />
</b></span><br />
<span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><b><br />
</b></span></div><div><span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><b><br />
</b></span><br />
<br />
<span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><b><a href="http://heavenonhearth.blogspot.com/2011/12/salmon-with-garam-masala-baked-in.html">Salmon with Garam Masala Baked in Parchment</a></b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9W-9x35zJDi6bRXjb_h87TJg3fh6edutvc_dpApsweA0_8PhxYq0LQt3iY3KFuAOjKsiQ11zywhp9zpbkP1BxcoNAwGQ2NwzLa-rsoWL91YIk5CmpZwhb54R2HW6eub47mxOlzEm5VhU/s1600/IMG_4563.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9W-9x35zJDi6bRXjb_h87TJg3fh6edutvc_dpApsweA0_8PhxYq0LQt3iY3KFuAOjKsiQ11zywhp9zpbkP1BxcoNAwGQ2NwzLa-rsoWL91YIk5CmpZwhb54R2HW6eub47mxOlzEm5VhU/s200/IMG_4563.JPG" width="200" /></a></div><span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><b><br />
</b></span><br />
<span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><b><br />
</b></span><br />
<br />
<br />
<br />
<span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><b><span class="Apple-style-span" style="color: #4c1130;"><a href="http://heavenonhearth.blogspot.com/2011/04/veal-scaloppini-with-artichokes-and.html">Veal Scaloppini With Artichokes and Capers</a></span></b></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4skoc_hJ63MqZUmQJoesBQ89lc0sbDynNdmFIcoU8QAs9Y86qsD68RtgddcMndtt2Rl-u1zcZ6Ut_t4tffLxhIs90pVMKSZRpIv8ZHklxJTOKPZUXwBeStgtwogp-BUf1i33xJLyFkeM/s1600/IMG_2114.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4skoc_hJ63MqZUmQJoesBQ89lc0sbDynNdmFIcoU8QAs9Y86qsD68RtgddcMndtt2Rl-u1zcZ6Ut_t4tffLxhIs90pVMKSZRpIv8ZHklxJTOKPZUXwBeStgtwogp-BUf1i33xJLyFkeM/s200/IMG_2114.JPG" width="200" /></a></div><span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><b><br />
</b></span></div><div><span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><b><br />
</b></span><br />
<span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><b><br />
</b></span><br />
<span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><b><br />
</b></span><br />
<br />
<br />
<span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><b><span class="Apple-style-span" style="color: #4c1130;"><a href="http://heavenonhearth.blogspot.com/2011/10/filet-mignon-with-green-peppercorn.html">Filet Mignon With Green Peppercorn Cream Sauce</a></span></b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga95flDsrcEozta9v9Rx_XughWL1SiUz2J5WRIyBGUoSBrUplo0iWJXZfrV7RvreEPeaIUnkhBXXGVAEVxUJ1xCgX-z67eMfl9c5KRbcNDlqgSS30LgbwkBaS1oQlq9dnMu6CHZupIxZc/s1600/IMG_4345.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga95flDsrcEozta9v9Rx_XughWL1SiUz2J5WRIyBGUoSBrUplo0iWJXZfrV7RvreEPeaIUnkhBXXGVAEVxUJ1xCgX-z67eMfl9c5KRbcNDlqgSS30LgbwkBaS1oQlq9dnMu6CHZupIxZc/s200/IMG_4345.JPG" width="200" /></a></div><span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><b><br />
</b></span></div><div><span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><b><br />
</b></span></div><div><span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><b><br />
</b></span><br />
<span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><b><br />
</b></span><br />
<span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><b><br />
</b></span><br />
<br />
<span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><b><a href="http://heavenonhearth.blogspot.com/2011/11/potatoes-with-bonnes-herbes-parisienne.html">Potatoes with Bonnes Herbes Parisienne</a></b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYzFcD_1uKxBwv-qLCS4wDC68Cr2LviSUl88ioRqp64RftPVctMwmN3evp9q1Wxa9jkugHB9o0GvViEbsGGesnCqkAgaaunW9O3FiuuGjwfIn1iHwEoPTOSJJHh8SvHq4CoFsMf9uawOQ/s1600/IMG_4535.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYzFcD_1uKxBwv-qLCS4wDC68Cr2LviSUl88ioRqp64RftPVctMwmN3evp9q1Wxa9jkugHB9o0GvViEbsGGesnCqkAgaaunW9O3FiuuGjwfIn1iHwEoPTOSJJHh8SvHq4CoFsMf9uawOQ/s200/IMG_4535.JPG" width="200" /></a></div><span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><b><br />
</b></span><br />
<span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><b><br />
</b></span><br />
<span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><br />
</span><br />
<br />
<span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><b><a href="http://heavenonhearth.blogspot.com/2011/12/melted-leeks-with-cream.html">Leeks Melted with Cream</a></b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvdKHizoBavn7k2BOQoHNA5Fy6tJUaMXg0Rdr0wzWXfd_Kl-Xfcyg6XVT-cUYrIQFyeYXJIiK9cgo8LUiZfWwqyd4lR-XSMVVusxfeQZiy_ZzC4pIO69CFL0JnmmxHGwnJdia1CiMOAFc/s1600/IMG_4542.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvdKHizoBavn7k2BOQoHNA5Fy6tJUaMXg0Rdr0wzWXfd_Kl-Xfcyg6XVT-cUYrIQFyeYXJIiK9cgo8LUiZfWwqyd4lR-XSMVVusxfeQZiy_ZzC4pIO69CFL0JnmmxHGwnJdia1CiMOAFc/s200/IMG_4542.JPG" width="200" /></a></div><span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><b><br />
</b></span><br />
<span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><b><a href="http://heavenonhearth.blogspot.com/2012/02/melted-strawberries-with-orange-juice.html"><br />
</a></b></span><br />
<span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><br />
</span><br />
<br />
<span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><b><a href="http://heavenonhearth.blogspot.com/2012/02/melted-strawberries-with-orange-juice.html">Melted Strawberries with Orange Juice and Amaretto</a></b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfT3wFtgghb2yZRTwnpKOmvCCMqPd5d0nJvzJj3nTCzn__LZh2yb6jTM-cOk3BnUW1gxYihgSJAA0cw75xlyfa4a2ZtngX_Jr12HeRV1_fzaUk-kbamkaKkvI7U62LINm_mflkC-9lDgs/s1600/IMG_2399.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfT3wFtgghb2yZRTwnpKOmvCCMqPd5d0nJvzJj3nTCzn__LZh2yb6jTM-cOk3BnUW1gxYihgSJAA0cw75xlyfa4a2ZtngX_Jr12HeRV1_fzaUk-kbamkaKkvI7U62LINm_mflkC-9lDgs/s200/IMG_2399.JPG" width="200" /></a></div><span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><b><br />
</b></span></div><div><span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><b><br />
</b></span></div><div><br />
<br />
<br />
<br />
<br />
<br />
<br />
Hope you have a wonderful Valentine's Day.</div></div></div></div></div>Natascha Kessler - Heaven on Hearthhttp://www.blogger.com/profile/06791493603241766143noreply@blogger.com0tag:blogger.com,1999:blog-6014794527556058437.post-21174728000429451912012-02-13T20:27:00.001-06:002012-03-26T11:41:53.901-05:00Melted Strawberries with Orange Juice and Amaretto<div class="MsoNormal"><span style="font-family: Verdana;">This is a perfect Valentine's Day dessert. There is nothing more wonderful than enjoying a few scoops of creamy vanilla ice cream topped with warm strawberries with a hint of Amaretto. This is an elegant and simple dessert. <o:p></o:p></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm8FO2ycBmJlcP5trO3LQ2JJQZ7PMoSuU8EN5i4OoBM5U8SgvN6pADwBdByCPKkUPFZhua9DmNn1otefke4pNCSAP3tp7lPqJdfzcVUN5cFDjjUBWvWezrYQVL5Z-alI0kiqrftHxUy_Q/s1600/IMG_2399.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm8FO2ycBmJlcP5trO3LQ2JJQZ7PMoSuU8EN5i4OoBM5U8SgvN6pADwBdByCPKkUPFZhua9DmNn1otefke4pNCSAP3tp7lPqJdfzcVUN5cFDjjUBWvWezrYQVL5Z-alI0kiqrftHxUy_Q/s1600/IMG_2399.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Photography by Robert Demetrius</span></td></tr>
</tbody></table></div><span id="fullpost"> <br />
<div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"></div></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: Verdana;">You will need:</span><br />
<span style="color: #4c1130; font-family: Verdana;"><a href="https://sites.google.com/site/heavenonhearthrecipes/melted-strawberries-with-orange-juice-and-amaretto?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><b>(Printable Recipe)</b></a></span><br />
<span style="font-family: Verdana;">21 strawberries cut in half<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">½ cup Navel orange juice<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">½ teaspoon orange zest<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">1½ tablespoons Amaretto liquor<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">1 tablespoon dark brown sugar<o:p></o:p></span></div><div class="MsoNormal"><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqAohwlPNrIrprQGEeYDQGnphZTcWz16YYEeREhC9y3wZ1yY5H8tn_ixh2skrBkd4yYGE1MxhTvg9YRxXdRfjzr5xpf_oUW5K7H0sFjaev_2CO66q2zJ_nahZOD4mTVr_KwweWaSfgjsU/s1600/IMG_2359.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqAohwlPNrIrprQGEeYDQGnphZTcWz16YYEeREhC9y3wZ1yY5H8tn_ixh2skrBkd4yYGE1MxhTvg9YRxXdRfjzr5xpf_oUW5K7H0sFjaev_2CO66q2zJ_nahZOD4mTVr_KwweWaSfgjsU/s1600/IMG_2359.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Orange Juice, Orange Zest, Dark Brown Sugar and Amaretto Liquor</span></td></tr>
</tbody></table><span style="font-family: Verdana;">Combine orange juice, orange zest, dark brown sugar </span><span class="Apple-style-span" style="font-family: Verdana;">and Amaretto Liquor </span><span class="Apple-style-span" style="font-family: Verdana;">in a pan over medium high heat. Heat until the liquid starts to bubble. Let simmer for 5 minutes to reduce the liquid. Then add the strawberries and allow to simmer for another 3 minutes. </span></div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpnePXHnOUmOZ8tkl3JFQAhF-ITAmyBQ9kFlGPCfxPXlfc68_nll1VMmloEeli4CGKfbJp1P0A9KFx1X0ytykJUsYIzICksYFWi27PmpbdB2V5p7-kfSgpCHsHIcOVWd2s1WxBzg2MB-I/s1600/IMG_2361.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpnePXHnOUmOZ8tkl3JFQAhF-ITAmyBQ9kFlGPCfxPXlfc68_nll1VMmloEeli4CGKfbJp1P0A9KFx1X0ytykJUsYIzICksYFWi27PmpbdB2V5p7-kfSgpCHsHIcOVWd2s1WxBzg2MB-I/s1600/IMG_2361.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Melted Strawberries</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Verdana;">Remove from the heat and let cool before pouring over some vanilla ice cream.</span></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"></div></div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieW3qm8ijYafARadkWxG0KjpYMmyC0MEtWcSaJiLU4k2v2cIM_7vvoPkMJMaHUEioKec1-C6nSyNRLHgV1j9X-5ypvIgr3rFuNTxqbHD6ny9f7j3wXGOk5Ape8_I21KcefzgAUSeE1fhM/s1600/IMG_2406.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieW3qm8ijYafARadkWxG0KjpYMmyC0MEtWcSaJiLU4k2v2cIM_7vvoPkMJMaHUEioKec1-C6nSyNRLHgV1j9X-5ypvIgr3rFuNTxqbHD6ny9f7j3wXGOk5Ape8_I21KcefzgAUSeE1fhM/s1600/IMG_2406.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Melted Strawberries Over Vanilla Ice Cream</span></td></tr>
</tbody></table><span style="font-family: Verdana;">This serves 4. Voilà. This is also great in a crèpe topped with whipping cream, chocolate shavings and toasted pistachios.<o:p></o:p></span></div></span>Natascha Kessler - Heaven on Hearthhttp://www.blogger.com/profile/06791493603241766143noreply@blogger.com0tag:blogger.com,1999:blog-6014794527556058437.post-43350551327682347362012-02-06T18:56:00.000-06:002012-06-22T12:24:16.039-05:00Salty Smoky Roasted Almonds<div class="MsoNormal"><span style="font-family: Verdana;">The cumin and coriander give the almonds a smoky flavor while the half sharp Hungarian paprika adds a bit of heat. These almonds are wonderful to snack on.<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Ln7sL7XlcRsJBtSvSjVBBumznCfkLGRDJ8ygTXx8r121C6SRJgj3xSjq9IfBKY2vw1ZhTsnu-hZ7AMZ3_eLR5oj9hhW-1soTJ2aqHBZXeTo0tIMXAWF7pel9CNxTEcBazlDI3_KTsso/s1600/IMG_3371.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Ln7sL7XlcRsJBtSvSjVBBumznCfkLGRDJ8ygTXx8r121C6SRJgj3xSjq9IfBKY2vw1ZhTsnu-hZ7AMZ3_eLR5oj9hhW-1soTJ2aqHBZXeTo0tIMXAWF7pel9CNxTEcBazlDI3_KTsso/s1600/IMG_3371.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Photography by Heaven on Hearth</span></td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: Verdana;">You will need:</span></span></div><div class="MsoNormal"><span id="fullpost"><span style="font-family: Verdana;"><a href="https://sites.google.com/site/heavenonhearthrecipes/salty-smoky-roasted-almonds?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><span class="Apple-style-span" style="color: #4c1130;"><b>(Printable Recipe)</b></span></a></span></span></div><div class="MsoNormal"><span id="fullpost"><span style="font-family: Verdana;">1 cup raw almonds<o:p></o:p></span></span></div><div class="MsoNormal"><span id="fullpost"><span style="font-family: Verdana;">1 teaspoon cumin<o:p></o:p></span></span></div><div class="MsoNormal"><span id="fullpost"><span style="font-family: Verdana;">¼ teaspoon coriander<o:p></o:p></span></span></div><div class="MsoNormal"><span id="fullpost"><span style="font-family: Verdana;">½ teaspoon Hungarian half sharp paprika<o:p></o:p></span></span></div><div class="MsoNormal"><span id="fullpost"><span style="font-family: Verdana;">½ teaspoon sea salt<o:p></o:p></span></span></div><div class="MsoNormal"><span id="fullpost"><span style="font-family: Verdana;">1 teaspoon olive oil<o:p></o:p></span></span></div><div class="MsoNormal"><span id="fullpost"><br />
</span></div><div class="MsoNormal"><span id="fullpost"><span style="font-family: Verdana;">Pre-heat oven to 400° Fahrenheit.<o:p></o:p></span></span></div><div class="MsoNormal"><span id="fullpost"><br />
</span></div><div class="MsoNormal"><span id="fullpost"><span style="font-family: Verdana;">In a bowl, pour the almonds and drizzle with 1 teaspoon olive oil. Mix well, ensuring that the almonds are well covered with oil. This allows the spices to stick to the nuts. Sprinkle the spices and salt on the nuts and combine well. Then spread the almonds out on a parchment lined baking sheet and roast for 10 minutes or until lightly roasted. Turn the nuts halfway through so that one side doesn’t get burned. You will smell when they are ready, as a nutty scent will tickle your nose. If you like your nuts very salty, when they are done, season with some more salt and allow to cool. They will keep for a week in a sealed bottle.<o:p></o:p></span></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0HscHL56-ccDP8JbzVg74Q71Oogu0nCSrUbCAu8fUymQ-cvCuBdNcb0ZNQU-NLx3d1qZqiF3PfGzC2cc5N6mYqWnpsl1aHoAk7NqoSZhxIXp_jP2IT1nwMqyIznhW8fjHp0EbWDoERB4/s1600/IMG_3377.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0HscHL56-ccDP8JbzVg74Q71Oogu0nCSrUbCAu8fUymQ-cvCuBdNcb0ZNQU-NLx3d1qZqiF3PfGzC2cc5N6mYqWnpsl1aHoAk7NqoSZhxIXp_jP2IT1nwMqyIznhW8fjHp0EbWDoERB4/s1600/IMG_3377.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Salty Smoky Roasted Almonds</span></td></tr>
</tbody></table><div class="MsoNormal"><span id="fullpost"><span style="font-family: Verdana;">Makes 1 cup. Voilà. This compliments a glass of wine, beer or even a cocktail. Go ahead and try with other spices as well.</span><o:p></o:p></span></div>Natascha Kessler - Heaven on Hearthhttp://www.blogger.com/profile/06791493603241766143noreply@blogger.com0tag:blogger.com,1999:blog-6014794527556058437.post-37566004262961949812012-01-30T20:36:00.001-06:002012-01-30T20:37:28.298-06:00Chewy Oatmeal and Raisin Cookies<div class="MsoNormal"><span style="font-family: Verdana;">This is a recipe that I saw on <a href="http://smittenkitchen.com/"><b><span class="Apple-style-span" style="color: #660000;">Smitten Kitchen</span></b></a> and decided to try it out. I have been making quite a few batches for family and friends ever since. I made a few changes, but very minimal.<o:p></o:p></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSGY4VZDBz1pgD_YMZH2iWrNx_f-HICuboWfJ6B_9WKOpCUY7MCTdk9jcVppmmLX_tfJpyy4Ns0Bmm8RLKevcIAxpqPjMuPayVgUKAnfxv24sBLqtudpCoQ1PKrMl1Ri11YaBZBAQAcMA/s1600/IMG_4415.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSGY4VZDBz1pgD_YMZH2iWrNx_f-HICuboWfJ6B_9WKOpCUY7MCTdk9jcVppmmLX_tfJpyy4Ns0Bmm8RLKevcIAxpqPjMuPayVgUKAnfxv24sBLqtudpCoQ1PKrMl1Ri11YaBZBAQAcMA/s1600/IMG_4415.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Photography by Robert Demetrius</span></td></tr>
</tbody></table></div><span id="fullpost"><br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;">We were heading on a road trip with a group of friends and knowing that they all had a sweet tooth, I decided to surprise them the perfect treat. What could be better than gloriously large, thick, sweet and chewy oatmeal and raisin cookies?</span></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"></div></div><div class="MsoNormal"><span style="font-family: Verdana;">I prefer to use salted butter when baking, although my Omi swore by sweet butter. Please feel free to change to sweet butter if you wish. They will be delicious no matter which one is used.<o:p></o:p></span></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"></div><span id="fullpost"> <br />
<span class="Apple-style-span" style="font-family: Verdana;">Golden raisins were used since they have a softer texture, taste and are also sweeter and juicier than regular raisins.</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Verdana;">This dough can be prepared the day before. I decided to make the dough and left it overnight, covered in the fridge for 12 hours. I placed the dough in plastic food wrap and left it in a bowl till the next morning.<o:p></o:p></span></div><div class="MsoNormal"><br />
You will need:<br />
<a href="https://sites.google.com/site/heavenonhearthrecipes/chewy-oatmeal-and-raisin-cookies?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><b>(Printable Recipe)</b></span></a></div><div class="MsoNormal"><span style="font-family: Verdana;">½ cup salted butter, softened (4 ounces)<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana; font-size: 9pt;">2/3</span><span style="font-family: Verdana;"> cups of dark brown sugar<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">1 jumbo egg<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">1 teaspoon vanilla extract<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">¾ cup all-purpose flour<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">½ teaspoon baking soda<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">½ teaspoon ground cinnamon<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">¼ teaspoon salt<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">1½ cups rolled oats<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">¾ cup of golden raisins<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Verdana;">Pre-heat the oven to 350<o:p></o:p></span><span class="Apple-style-span" style="font-family: Verdana; font-size: 16px;">° Fahrenheit.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Verdana;">In a bowl, mix together ¾ cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon ground cinnamon and ¼ teaspoon salt.<o:p></o:p></span></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU5HqSHmUirfFzLPusX7Ng0ZxJfU-OkhXAer4c_3ex6VY8dYCoEdo79SqnkeU5EjiGVgg9M_56QpkR9oqKnuHBTSrJBFFap2Bv1pmBcUSSx2lfGPEvNCSUy-M75G9RQFhZlgDBu2VkI7k/s1600/IMG_3821.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU5HqSHmUirfFzLPusX7Ng0ZxJfU-OkhXAer4c_3ex6VY8dYCoEdo79SqnkeU5EjiGVgg9M_56QpkR9oqKnuHBTSrJBFFap2Bv1pmBcUSSx2lfGPEvNCSUy-M75G9RQFhZlgDBu2VkI7k/s1600/IMG_3821.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Mixture of Butter, Sugar, Egg, Vanilla Extract, Flour, Baking Soda, Cinnamon and Salt</span></td></tr>
</tbody></table></div><div class="MsoNormal"><span style="font-family: Verdana;">Beat the butter and sugar until creamy then add 1 jumbo egg and 1 teaspoon vanilla extract. Continue to beat until smooth and creamy. Then add the dried ingredients incorporating them together, then add 1½ cups rolled oats and ¾ cup of golden raisins.<o:p></o:p></span></div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxD2arxORMghV-w0n0krpj1_kxW9VWg1iUXIMzGvmk6SgBfM0OmwwlDEUj3AzJbytxO5D3iljxFVlYaxIbqwnhSeh9QyiyKCb9XVYX_ZZCsQAl6dHM2M69uStwBJtlIFXHlKnwDkLNwB0/s1600/IMG_3822.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxD2arxORMghV-w0n0krpj1_kxW9VWg1iUXIMzGvmk6SgBfM0OmwwlDEUj3AzJbytxO5D3iljxFVlYaxIbqwnhSeh9QyiyKCb9XVYX_ZZCsQAl6dHM2M69uStwBJtlIFXHlKnwDkLNwB0/s1600/IMG_3822.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Dough with Oats and Raisins</span></td></tr>
</tbody></table></div><div class="MsoNormal"><span style="font-family: Verdana;">Once the dough is done, leave in the fridge until it is well chilled. You can however make it the night before and leave it in the fridge overnight and bake the cookies first thing in the morning, which I usually end up doing.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Verdana;">Because I used a large ice cream scoop, I knew the cookies were going to expand, so it’s best to place them about 1½ - 2 inches apart. You will need two trays to bake the cookies.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Verdana;">One tray will be on the top and the other on the bottom shelf. The first shelf should be around 8 inches away from the top inner part of the oven.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Verdana;">At around 8 minutes, swap the top and the bottom baking sheets around.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Verdana;">After another 2½ minutes, turn off the oven and leave the cookies in the hot oven for another minute and a half before taking them out.<o:p></o:p></span></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div></div><div class="MsoNormal"><span style="font-family: Verdana;">Once the cookies have been removed from the oven, leave them to cool on the tray for 6 minutes because they will still be very soft.<o:p></o:p></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimkj2esMR9Tvjr4t_88oCPULqwmd_uaBxdLx63rHlQpl9R-_jhst5spfiNldsF0hrJHDc3isdETEEAa_LSPgiUcshjXHA_sgo6e0Z0ACIT3_YiB1PiLPBwtjLRF8DV_rgua9SAFKnUeSw/s1600/IMG_3832.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimkj2esMR9Tvjr4t_88oCPULqwmd_uaBxdLx63rHlQpl9R-_jhst5spfiNldsF0hrJHDc3isdETEEAa_LSPgiUcshjXHA_sgo6e0Z0ACIT3_YiB1PiLPBwtjLRF8DV_rgua9SAFKnUeSw/s1600/IMG_3832.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Cookies Ready to be Enjoyed!</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Verdana;">Makes 15 large cookies. Voilà. These cookies can be enjoyed with a glass of milk, a cup of tea or coffee.</span></div></span>Natascha Kessler - Heaven on Hearthhttp://www.blogger.com/profile/06791493603241766143noreply@blogger.com0tag:blogger.com,1999:blog-6014794527556058437.post-41045889711680900462012-01-23T21:42:00.004-06:002012-01-25T14:18:23.802-06:00Quiche Lorraine<div class="MsoNormal"><span style="font-family: Verdana;">This is such a wonderful way to start off the perfect weekend breakfast. A flaky crust filled with a creamy, cheesy custard filling with bacon bits, a glass of orange juice and fresh fruit on the side with a steaming cup of coffee. What a delicious way to start your morning.</span></div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggSuhyphenhypheniv6f3IXnBIaWvksmikdCm5OPMMLMVQo3ylDjZWhggzDZQut1znQxgm9k5QzOmc__5aHmoU265vUTr2Ad_BfoagXPahlpK-4TbgM0wRlvPQOauDMNrgyt64N3ku0cyvHg-Cw0hfM/s1600/IMG_5062.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggSuhyphenhypheniv6f3IXnBIaWvksmikdCm5OPMMLMVQo3ylDjZWhggzDZQut1znQxgm9k5QzOmc__5aHmoU265vUTr2Ad_BfoagXPahlpK-4TbgM0wRlvPQOauDMNrgyt64N3ku0cyvHg-Cw0hfM/s1600/IMG_5062.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Photography by Robert Demetrius</span></td></tr>
</tbody></table></div><span id="fullpost"><br />
<div class="MsoNormal"><span style="font-family: Verdana;">You will need:</span></div><div class="MsoNormal"><b><span class="Apple-style-span" style="color: #4c1130; font-family: Verdana, sans-serif;"><a href="https://sites.google.com/site/heavenonhearthrecipes/?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><span class="Apple-style-span" style="color: #4c1130;">Printable Recipe</span></a> </span></b></div><div class="MsoNormal"><span style="font-family: Verdana;"><a href="http://heavenonhearth.blogspot.com/2012/01/pate-brisee.html"><b><span class="Apple-style-span" style="color: #660000;">Pâte Brisée</span></b></a> or one store bought ready-to-bake rolled pie crust<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">4 slices thick cut smoked bacon, cut in ¼ inch slices (8 ounces)<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">⅛ teaspoon nutmeg<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">¼ teaspoon salt<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">⅛ teaspoon pepper<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">1 cup grated Gruyère<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">2 eggs + 2 yolks<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">1 cup whole milk<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">½ cup heavy cream<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Verdana;">If using the <a href="http://heavenonhearth.blogspot.com/2012/01/pate-brisee.html"><b><span class="Apple-style-span" style="color: #660000;">Pâte Brisée</span></b></a> recipe, just use half the ingredients, as you will only need one crust. <span style="font-family: Verdana; font-size: 12pt;">Once you have made the dough and it has been in the fridge for an hour, remove </span>and allow to rest at room temperature for about 5 – 10 minutes. This will allow the dough to soften a bit and it will be easier to roll.<o:p></o:p></span></div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiHHR3a0gO8t_DIRtr8gPTG5AdDZUDRuN0EpeWO6sSZNYXhmlvsE_FcI1CckdvO58qKKTxvuE7aFdwWC3AwxAEOZTqiKrsONn3kVuzzV7LndMkVRd00o8Bdedd-07hDW4DExysZF50n7A/s1600/IMG_5009.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiHHR3a0gO8t_DIRtr8gPTG5AdDZUDRuN0EpeWO6sSZNYXhmlvsE_FcI1CckdvO58qKKTxvuE7aFdwWC3AwxAEOZTqiKrsONn3kVuzzV7LndMkVRd00o8Bdedd-07hDW4DExysZF50n7A/s1600/IMG_5009.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Dough Ready to be Rolled</span></td></tr>
</tbody></table></div><div class="MsoNormal"><span style="font-family: Verdana;">Pre-heat the oven to 400° Fahrenheit. While the oven is warming up, u</span><span class="Apple-style-span" style="font-family: Verdana;">nwrap the dough and place on a lightly floured surface and also dust the top of the dough with flour. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMaqo_wQL2dEjPo59MFa2za9Y4Y3dHA34tlsXScVogDv3v7N3P6Rer5rzsY_nZEZziITC5ZxLYU9tusY5De7HceQKY_Tdi41bul0QgOcvZs5frWXVfgFF9eaZRRFte10FKdLuJmPPzamc/s1600/IMG_5015.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMaqo_wQL2dEjPo59MFa2za9Y4Y3dHA34tlsXScVogDv3v7N3P6Rer5rzsY_nZEZziITC5ZxLYU9tusY5De7HceQKY_Tdi41bul0QgOcvZs5frWXVfgFF9eaZRRFte10FKdLuJmPPzamc/s1600/IMG_5015.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Rolling Out Dough</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Verdana;">Roll out the dough, starting from the center to a 12inch circle. The dough should be around ⅛ inch thick.</span></div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDgdrf-OQpPuRtlsNWDd7BwCxBQ820CJ-ZxZQ1Gchfp0tGsvv_R9HIdKEREApLI_LjoOVmgFyjyarQimgmFdxIpA8Ttj-ppSwQ2rI3pql15l7K62ssRJH1a3Mj3f1ADqS07o5u1opEJIA/s1600/IMG_5019.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDgdrf-OQpPuRtlsNWDd7BwCxBQ820CJ-ZxZQ1Gchfp0tGsvv_R9HIdKEREApLI_LjoOVmgFyjyarQimgmFdxIpA8Ttj-ppSwQ2rI3pql15l7K62ssRJH1a3Mj3f1ADqS07o5u1opEJIA/s1600/IMG_5019.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Rolled Dough Ready to be Placed in the Dish</span></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0M8B97sNSWVDq0ZdLtbRBsORULj-LnDZLqTW1sDKf-5yO04NGOq5KCjJK11rNnKu3zIN8xr6QirsgLjDWI17pTEyc75MoecpGg3hxkjmAF23TvD8RQiNx0Zi8bLcMSI7y9hDhbPBsj0k/s1600/IMG_5020.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0M8B97sNSWVDq0ZdLtbRBsORULj-LnDZLqTW1sDKf-5yO04NGOq5KCjJK11rNnKu3zIN8xr6QirsgLjDWI17pTEyc75MoecpGg3hxkjmAF23TvD8RQiNx0Zi8bLcMSI7y9hDhbPBsj0k/s1600/IMG_5020.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Gently Rolling Pastry on Rolling Pin</span></td></tr>
</tbody></table></div><div class="MsoNormal"><span style="font-family: Verdana;">Lightly butter a 9inch pie dish, then gently roll the pastry on the rolling pin before unrolling over the baking dish. Press the dough gently into the dish as well as around the edges. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZzb7RgWK1CxhD1gsHmy68f56POPlcD9yIGPbxebKiyZjNZNMHUjALhdTmJ4LrUy7DqDaO7xDKIGsoA4V2oiYWLKnWS16Uus3z_EJUUE_wSlo3gJa24fxUpazCAICad_S7z9sHZmSpIzk/s1600/IMG_5027.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZzb7RgWK1CxhD1gsHmy68f56POPlcD9yIGPbxebKiyZjNZNMHUjALhdTmJ4LrUy7DqDaO7xDKIGsoA4V2oiYWLKnWS16Uus3z_EJUUE_wSlo3gJa24fxUpazCAICad_S7z9sHZmSpIzk/s1600/IMG_5027.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Pressing Dough onto Dish</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Verdana;">Cut the excess dough from the edges. Make sure the edge of the dish is well covered with dough, because it may shrink a bit during baking. If you have any tears in the pastry, use some of the excess dough to patch them together.</span></div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgk35F4FLD7bpeYvTPtBhG_CDOohJGzjhLXO5XiTElitG1vSu8ezFsxdP-UfxbXUhIj__Ad6WS4i7er0Qt-d9CDDKpOYcJU6v529_QA-r7RMW0G0lH3OP7jRCD4HjOpRKuBcjhRXW0ySQ/s1600/IMG_5031.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgk35F4FLD7bpeYvTPtBhG_CDOohJGzjhLXO5XiTElitG1vSu8ezFsxdP-UfxbXUhIj__Ad6WS4i7er0Qt-d9CDDKpOYcJU6v529_QA-r7RMW0G0lH3OP7jRCD4HjOpRKuBcjhRXW0ySQ/s1600/IMG_5031.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Flattening Pastry with Fork</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Verdana;">Using a fork, lightly prick a few holes in pastry. This will prevent the crust from rising and bubbling up when baking. This has happened to me in the past, even though I used weights while baking. Then, using the tines of the same fork, flatten the pastry evenly on the rim of the dish.</span></div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDGt4MogGUSXyMLerxFZTUAKbKNc2LYYR848HUhczjHVllNZwAadsiOdnfS2BSuxCEmSY_kqkoB7VwXZvFkOtFQ9-8ONG37fsu7L2JZ0Blc1NcZMPIIteCdgJS1YUIXCNlZZepwDI2mJ8/s1600/IMG_5033.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDGt4MogGUSXyMLerxFZTUAKbKNc2LYYR848HUhczjHVllNZwAadsiOdnfS2BSuxCEmSY_kqkoB7VwXZvFkOtFQ9-8ONG37fsu7L2JZ0Blc1NcZMPIIteCdgJS1YUIXCNlZZepwDI2mJ8/s1600/IMG_5033.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Pastry Flatten on the Rim</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Verdana;">Cover the pastry with aluminum foil and weight with beans, rice or with weights. I usually use rice. </span></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg7-BSgup6IucwcDkCtD5mA85NnNE-t5LtcY4A5OZ5cv2vfynOf2tn8aUXEjxyzQoYtpqv7DBc2zatjpoO1FjfeJfI6y2vAkiWj6hU7bKukcHVaERP-4y6ItnwE63lSbxAI9bzMBhFQ38/s1600/IMG_5034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg7-BSgup6IucwcDkCtD5mA85NnNE-t5LtcY4A5OZ5cv2vfynOf2tn8aUXEjxyzQoYtpqv7DBc2zatjpoO1FjfeJfI6y2vAkiWj6hU7bKukcHVaERP-4y6ItnwE63lSbxAI9bzMBhFQ38/s1600/IMG_5034.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVqLWaG2DFC6T49GSor56AkOF-Ae4_U9Wksdgrh4ixCwrH6OOrTcdEAM_iGdPhk4PAOPUJJr_84Mreu5PIk5rTpSyK4c_Wio-fnj4P2sCYB1EJ0Z3C5NBdthiaHEBavBHM80NeriHlCa4/s1600/IMG_5035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVqLWaG2DFC6T49GSor56AkOF-Ae4_U9Wksdgrh4ixCwrH6OOrTcdEAM_iGdPhk4PAOPUJJr_84Mreu5PIk5rTpSyK4c_Wio-fnj4P2sCYB1EJ0Z3C5NBdthiaHEBavBHM80NeriHlCa4/s1600/IMG_5035.JPG" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7eCAcWyHAH_ugzcYbBEnxmTdqnyVy3dCIxkio519i7RqLUmibUAkQvsNd3HawGJmwdwI0ysgWmrumVO8e9xIOj49HI2lOY4l6_R3BwiBloV_onYVIyDSLCHUE45xULK_cBQE4AIv-3JA/s1600/IMG_5036.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7eCAcWyHAH_ugzcYbBEnxmTdqnyVy3dCIxkio519i7RqLUmibUAkQvsNd3HawGJmwdwI0ysgWmrumVO8e9xIOj49HI2lOY4l6_R3BwiBloV_onYVIyDSLCHUE45xULK_cBQE4AIv-3JA/s1600/IMG_5036.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Covering Pastry with Aluminum Foil, Weighted with Rice</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Verdana;">Bake the crust for 18 minutes. Once baked, remove the weights and aluminum foil in one swoop, by just lifting the aluminum foil, by the edges with the weights. Place the dish back in the oven to allow the crust to dry out a bit and get golden brown for another 10 minutes. Remove from the oven and allow to cool on a cooling rack.</span></div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEyDrZxWwDgIqWEVWzHa6A9tVcnKgiUNPRXyRqsLh8Pw10vW3Z57A3xhylHDOj1CBTpDDWysPWi-jelD55TuR5ox3DIiAVzVWXWp1006XyXUXduPMPcDWqI4sFtlayP0DI4tadIcCWnv4/s1600/IMG_5049.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEyDrZxWwDgIqWEVWzHa6A9tVcnKgiUNPRXyRqsLh8Pw10vW3Z57A3xhylHDOj1CBTpDDWysPWi-jelD55TuR5ox3DIiAVzVWXWp1006XyXUXduPMPcDWqI4sFtlayP0DI4tadIcCWnv4/s1600/IMG_5049.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Baked Crust</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Verdana;">Once the crust has cooled, heat a skillet over medium high heat. </span></div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo-GOIzKbO2sW8zlE5VJQB_sFrbBmX8dJ59lSZpCNk1SHuL9JEydS_xO1EUT7OxNYPBXJ9yORQABKEQXsbuTu_FGBcvIwz1okNXAg2Psz48FWi4CJszz94aCGsMGjCWZnuBDilZ9sAFDM/s1600/IMG_5007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo-GOIzKbO2sW8zlE5VJQB_sFrbBmX8dJ59lSZpCNk1SHuL9JEydS_xO1EUT7OxNYPBXJ9yORQABKEQXsbuTu_FGBcvIwz1okNXAg2Psz48FWi4CJszz94aCGsMGjCWZnuBDilZ9sAFDM/s1600/IMG_5007.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Bacon cut in 1/4 inch slices</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Verdana;">Cut 4 slices thick cut smoked bacon in ¼ inch slices. Toss the bacon slices in the heated skillet and allow the fat to render and the bacon gets crispy. This can take 4 – 5 minutes. When crispy, remove from skillet and place on paper towel lined plate to absorb any excess fat.</span></div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTLAgNYEPzHAy3-6NaHsFjyPxiAOH1SEMmG24mLcI_59DVIC_xI9e14iX-MqRNnPDX3pNVBQZhSY4JwFv6OWKprI6fpt8Cx5S1mXU22kz72UejbNiWsLc1SkWawuuK1dxDR-OOo3v5RrQ/s1600/IMG_4251.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTLAgNYEPzHAy3-6NaHsFjyPxiAOH1SEMmG24mLcI_59DVIC_xI9e14iX-MqRNnPDX3pNVBQZhSY4JwFv6OWKprI6fpt8Cx5S1mXU22kz72UejbNiWsLc1SkWawuuK1dxDR-OOo3v5RrQ/s1600/IMG_4251.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Bacon Bits </span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pre-heat the oven to 350° Fahrenheit.</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYdogHHfVMODSwqhLPeEUFIzIoGb-VMG_ne3XQeOVXoelS1SVtERidYZ_7YVWZbZFHV5ULcru20z4tJ3haEiLhZ3UTAG3BDhS3wiWpLgSBaO29zc10i8OJGRal8daw1f1kAXiHI5maRjo/s1600/IMG_4257+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYdogHHfVMODSwqhLPeEUFIzIoGb-VMG_ne3XQeOVXoelS1SVtERidYZ_7YVWZbZFHV5ULcru20z4tJ3haEiLhZ3UTAG3BDhS3wiWpLgSBaO29zc10i8OJGRal8daw1f1kAXiHI5maRjo/s1600/IMG_4257+2.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Grated Gruyere</span></td></tr>
</tbody></table></div><div class="MsoNormal"><span style="font-family: Verdana;">Grate 1 cup Gruyère.<o:p></o:p></span><br />
<span style="font-family: Verdana;"><br />
</span></div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiken7SVi6Zl0LJGqOr1Z7OTuxGBGPLsdfZ72Kj5xNW3xvvcAgSludKL13dZP2dN2XzdUaoIvjsMlbZd90xPADMnDopb8N-qXZu3rwOFF1WyM2EuUtxCWADQNQvq01srIFgOKQCmzOeGcg/s1600/IMG_4257.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiken7SVi6Zl0LJGqOr1Z7OTuxGBGPLsdfZ72Kj5xNW3xvvcAgSludKL13dZP2dN2XzdUaoIvjsMlbZd90xPADMnDopb8N-qXZu3rwOFF1WyM2EuUtxCWADQNQvq01srIFgOKQCmzOeGcg/s1600/IMG_4257.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Eggs, Egg Yolk, Salt, Pepper, Nutmeg, Whole Milk and Heavy Cream</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Verdana;">In a large bowl, whisk together 2 whole eggs and 2 yolks, ⅛ teaspoon nutmeg, ¼ teaspoon salt, ⅛ teaspoon pepper, 1 cup whole milk and ½ cup heavy cream.</span></div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv-czWukUJLMgSH0MnagofA_AF1h-5W_BVhjUq4cx0LEGOm6g0I8k03QSxwg0vhfKwTpJR4RlG2qTrnrEhwBw7lk4sNEONXBVv0GpyUH_uAiU55ftiwrfG9RvFIgDm0MH__16rGJtFXeI/s1600/IMG_4258.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv-czWukUJLMgSH0MnagofA_AF1h-5W_BVhjUq4cx0LEGOm6g0I8k03QSxwg0vhfKwTpJR4RlG2qTrnrEhwBw7lk4sNEONXBVv0GpyUH_uAiU55ftiwrfG9RvFIgDm0MH__16rGJtFXeI/s1600/IMG_4258.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Adding to Egg Mixture, Cheese and Bacon Bits</span></td></tr>
</tbody></table><span style="font-family: Verdana;">I then add the cheese and the bacon bits and mix together before pouring into the cooled crust.<o:p></o:p></span></div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf-4PTqU6mzL4psEr1hL3ZLLHgdYvvteoPKhBQei4yc6c2ZCf6cWg8jC66ltamoVz6aA42SmGa4z4yIYT9a2dnfUnNtFB51JTarPuAKCNviiH6vLbJ5CwY60SlDg-zk1zdmW4fgoLvo2s/s1600/IMG_5055.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf-4PTqU6mzL4psEr1hL3ZLLHgdYvvteoPKhBQei4yc6c2ZCf6cWg8jC66ltamoVz6aA42SmGa4z4yIYT9a2dnfUnNtFB51JTarPuAKCNviiH6vLbJ5CwY60SlDg-zk1zdmW4fgoLvo2s/s1600/IMG_5055.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Covering Edges with Aluminum Foil</span></td></tr>
</tbody></table></div><div class="MsoNormal"><span style="font-family: Verdana;">Cover the edges of the crust with aluminum foil. Bake the quiche for about 25 minutes before removing the foil from the edges and bake for 5 more minutes before taking the quiche out of the oven.<o:p></o:p></span></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
</div><div class="MsoNormal"><span style="font-family: Verdana;">To test the quiche, stick a knife or a bamboo stick in the middle and if it comes out dry, then it’s done. If it still jiggles a little bit, don’t worry. It will set by the time it is cooled. </span><span class="Apple-style-span" style="font-family: Verdana;">Let cool and serve at room temperature.</span></div><div class="MsoNormal"><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0eB57vWGP4izkuD3BUxKPEV0ipvm8kovj8l-o1wGRaZ1sk5RXJrc5NTxG_5JfiQ64XM6DRg44aMMu8G37biLs-xs6wtP2sNUznimRJxSfKRENJCkp12whSmLHBnS6k79t2ee_n2Zeu-k/s1600/IMG_5077.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0eB57vWGP4izkuD3BUxKPEV0ipvm8kovj8l-o1wGRaZ1sk5RXJrc5NTxG_5JfiQ64XM6DRg44aMMu8G37biLs-xs6wtP2sNUznimRJxSfKRENJCkp12whSmLHBnS6k79t2ee_n2Zeu-k/s1600/IMG_5077.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">A Slice of Quiche Lorraine with Baby Greens Tossed with Vinaigrette</span></td></tr>
</tbody></table></div><div class="MsoNormal"><span style="font-family: Verdana;">This serves 6. Voilà. A slice of quiche with baby greens tossed with vinaigrette and a glass of sauvignon blanc </span><span class="Apple-style-span" style="font-family: Verdana;">can also be served as light lunch or supper.</span><span class="Apple-style-span" style="font-family: Verdana;"> </span><span class="Apple-style-span" style="font-family: Verdana;"> Enjoy!</span></div></span>Natascha Kessler - Heaven on Hearthhttp://www.blogger.com/profile/06791493603241766143noreply@blogger.com0tag:blogger.com,1999:blog-6014794527556058437.post-52808216121100962412012-01-09T21:11:00.021-06:002012-01-25T14:16:41.664-06:00Pâte Brisée<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;">Adapted by Martha Stewart</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Verdana;">Pâte Brisée is a basic pie crust. This recipe makes two 8 to 10 inch pie crusts. I like using this recipe for savory tarts.</span></div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSlrkKbZ3BQzF30SyVYFgZFLbOzN48Wrpw-eBpZZOKP-ldzdSrBh3XSuiyUYVf9ZU-gwEJrnzh0EDiQnpz-9lcYhDQoV7TuSQyuD5MvUFt3xlDNt96QD0b7MrVJgEi5IQjwMOCB-BJkUQ/s1600/IMG_4185.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSlrkKbZ3BQzF30SyVYFgZFLbOzN48Wrpw-eBpZZOKP-ldzdSrBh3XSuiyUYVf9ZU-gwEJrnzh0EDiQnpz-9lcYhDQoV7TuSQyuD5MvUFt3xlDNt96QD0b7MrVJgEi5IQjwMOCB-BJkUQ/s1600/IMG_4185.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Photography by Heaven on Hearth</span></td></tr>
</tbody></table></div><span id="fullpost"><br />
<div class="MsoNormal"><span style="font-family: Verdana;">You will need:<o:p></o:p></span><br />
<span style="font-family: Verdana;"><br />
</span><br />
<span style="font-family: Verdana;"><b><span class="Apple-style-span" style="color: #660000;"><a href="https://sites.google.com/site/heavenonhearthrecipes/pate-brisee?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">Printable Recipe</a></span></b></span><br />
<span style="font-family: Verdana;"><b><br />
</b></span></div><div class="MsoNormal"><span style="font-family: Verdana;">2½ cups all-purpose flour<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">1 teaspoon salt<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">1 teaspoon granulated sugar<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">½ pound cold unsalted butter cut in quarters, then into ½ inch pieces (2 sticks)<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">¼ cup ice-cold water (4 tablespoons)<o:p></o:p></span></div><div class="MsoNormal"></div><div class="MsoNormal"><span style="font-family: Verdana;">For this recipe, it is imperative that the butter is very cold. The water should be ice cold as well, so the best thing to do is to add ice cubes to the water before using.</span></div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7K5JurLbFzXYfKh-_cjBamuzOkVv3duTVuaBT6KM0_OjI-u_LRxx5Y0XwtLgiXEyd6G7_tzlj5KBFHR901pdeGzlJmJcInbrl_l9UfICId3NyaL3uALykyHNCZSBb-PA-_ANq5cvMY38/s1600/IMG_4174.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7K5JurLbFzXYfKh-_cjBamuzOkVv3duTVuaBT6KM0_OjI-u_LRxx5Y0XwtLgiXEyd6G7_tzlj5KBFHR901pdeGzlJmJcInbrl_l9UfICId3NyaL3uALykyHNCZSBb-PA-_ANq5cvMY38/s1600/IMG_4174.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Cold Butter in Small Pieces</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Verdana;">I usually cut the butter into pieces then lay them on a tray and place in the freezer for about 20 minutes, just to make sure that the butter is cold.</span></div><div class="MsoNormal"></div><div class="MsoNormal"><span style="font-family: Verdana;">In a bowl, add 2½ cups all-purpose flour, 1 teaspoon salt and 1 teaspoon granulated sugar mixing them well together. Add the butter pieces little by little and using a pastry mixer, crush the ingredients together until the mixture resembles a course meal.<o:p></o:p></span></div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisuGnbDbZwFqKZ82vgSNUg7wox1AdVMZGrDW3sszUWh0cTGMOo6HZzGEMDDMCmN6IFoH7zydh37ex3j5moeoEHCYn6QGzgXvEdZpaaey1CTeucQgtY0daMP2OCvmA87DCzpaNq6hsr0-Q/s1600/IMG_4179.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisuGnbDbZwFqKZ82vgSNUg7wox1AdVMZGrDW3sszUWh0cTGMOo6HZzGEMDDMCmN6IFoH7zydh37ex3j5moeoEHCYn6QGzgXvEdZpaaey1CTeucQgtY0daMP2OCvmA87DCzpaNq6hsr0-Q/s1600/IMG_4179.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Course Meal</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Verdana;">Then add water, one tablespoon at a time. Test the dough, making sure it’s still crumbly. When you press it together it should stick together, then you know the dough is ready.</span></div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEVziFNAq96Iv62z9jrTTzSYSAI18O-TtliqN6IumnojjoKjSJothYVdO65dS0L73sW8MFA_vJ3rhyGiaWHp0A7EWlCDNDe06ORa66kN3lZ-zy5BtOH6_vVRhIAbo64EXgEmam70hQ0gY/s1600/IMG_4182.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEVziFNAq96Iv62z9jrTTzSYSAI18O-TtliqN6IumnojjoKjSJothYVdO65dS0L73sW8MFA_vJ3rhyGiaWHp0A7EWlCDNDe06ORa66kN3lZ-zy5BtOH6_vVRhIAbo64EXgEmam70hQ0gY/s1600/IMG_4182.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Meal with Water, Ready to be Formed in a Ball</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Verdana;">Pour the crumbly mixture onto a flat surface, then press the dough together into the shape of a ball, do not over knead. Once finished, wrap in plastic food wrap and chill for at least an hour before using.</span></div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSlrkKbZ3BQzF30SyVYFgZFLbOzN48Wrpw-eBpZZOKP-ldzdSrBh3XSuiyUYVf9ZU-gwEJrnzh0EDiQnpz-9lcYhDQoV7TuSQyuD5MvUFt3xlDNt96QD0b7MrVJgEi5IQjwMOCB-BJkUQ/s1600/IMG_4185.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSlrkKbZ3BQzF30SyVYFgZFLbOzN48Wrpw-eBpZZOKP-ldzdSrBh3XSuiyUYVf9ZU-gwEJrnzh0EDiQnpz-9lcYhDQoV7TuSQyuD5MvUFt3xlDNt96QD0b7MrVJgEi5IQjwMOCB-BJkUQ/s1600/IMG_4185.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana; font-size: small;">Pâte Brisée</span></td></tr>
</tbody></table></div><div class="MsoNormal"><span style="font-family: Verdana;">For a crust that will be filled with a custard type filling, partially bake for 10–15 minutes at 400° Fahrenheit before adding the filling so that the bottom does not get soggy. This of course depends on your oven.<o:p></o:p></span></div><div class="MsoNormal"></div><div class="MsoNormal"><span style="font-family: Verdana;">If you are partially baking your pie crust, spray or lightly butter the dish. On a lightly floured surface, roll out the pastry, about 1/8 inch thick. Place the pastry in the baking dish, tart pan or pie dish. I like to have the edges of the dish covered with pastry. Then cover the pastry with aluminum foil and weight with beans, rice or with weights. When the edges of the pastry start getting a light golden color, remove the foil and continue to bake until the pastry dries out. Let the pastry cool completely on a wire rack before filling.<o:p></o:p></span></div><div class="MsoNormal"></div><div class="MsoNormal"><span style="font-family: Verdana;">Voilà. Make your glorious pies, either savory or sweet. Enjoy!</span></div></span>Natascha Kessler - Heaven on Hearthhttp://www.blogger.com/profile/06791493603241766143noreply@blogger.com1tag:blogger.com,1999:blog-6014794527556058437.post-90117621273409565342011-12-25T13:46:00.000-06:002011-12-25T13:46:13.158-06:00Merry Christmas!<div><div class="MsoNormal"><span style="font-family: Tahoma;">As the year comes to an end, we give thanks for all the extra special people in our lives that have brightened our days, who were there for us when we needed a shoulder to lean on and with whom we have spent some memorable times. I wish you and your family a Merry Christmas and all the best for the New Year. May the New Year bring you love, joy, peace, harmony, good health and prosperity.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Tahoma;"></span></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-family: Tahoma;">The success of Heaven on Hearth depends on loyal followers like you. </span>With my warmest Christmas Regards, have a Happy Season.</div><div class="MsoNormal"><span style="font-family: Tahoma;">Natascha <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div></div>Natascha Kessler - Heaven on Hearthhttp://www.blogger.com/profile/06791493603241766143noreply@blogger.com0tag:blogger.com,1999:blog-6014794527556058437.post-80321179442095180792011-12-12T20:28:00.001-06:002012-01-16T16:32:02.521-06:00Melted Leeks with Cream<div class="MsoNormal"><span style="font-family: Verdana;">Leeks have a delicate onion flavor and smell a bit like scallion. With a hint of nutmeg and a small splash of cream added to the delicate taste, this simple side dish becomes a complex delight that will compliment fish, poultry or beef.<o:p></o:p></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjioo5D0Ik-oAQcjShOXonfmW-FlffojKXzL3G1wtSGRJsGuSoMvCukLn9WhBVEatQ9-Jpenh8o21H39ipwB7BFKcUjyfR-5UbASk4ydDHuZO4AtnscIzmZAQ9FwXDz0emoihYkBhaMXb8/s1600/IMG_4541.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjioo5D0Ik-oAQcjShOXonfmW-FlffojKXzL3G1wtSGRJsGuSoMvCukLn9WhBVEatQ9-Jpenh8o21H39ipwB7BFKcUjyfR-5UbASk4ydDHuZO4AtnscIzmZAQ9FwXDz0emoihYkBhaMXb8/s1600/IMG_4541.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Photography by Heaven on Hearth</span></td></tr>
</tbody></table><span id="fullpost"><br />
</span><br />
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span id="fullpost"><span style="font-family: Verdana;"><o:p> </o:p></span><span class="Apple-style-span" style="font-family: Verdana;">You will need:</span></span></div><div class="MsoNormal"><span id="fullpost"><br />
</span></div><div class="MsoNormal"><span id="fullpost"><span style="font-family: Verdana;">4 stalks leeks, yields 5 cups sliced<o:p></o:p></span></span></div><div class="MsoNormal"><span id="fullpost"><span style="font-family: Verdana;">2 tablespoons olive oil<o:p></o:p></span></span></div><div class="MsoNormal"><span id="fullpost"><span style="font-family: Verdana;">4 tablespoons butter<o:p></o:p></span></span></div><div class="MsoNormal"><span id="fullpost"><span style="font-family: Verdana;">½ teaspoon salt<o:p></o:p></span></span></div><div class="MsoNormal"><span id="fullpost"><span style="font-family: Verdana;">¼ teaspoon ground nutmeg<o:p></o:p></span></span></div><div class="MsoNormal"><span id="fullpost"><span style="font-family: Verdana;">1 tablespoon heavy cream<o:p></o:p></span></span></div><div class="MsoNormal"><span id="fullpost"><br />
</span></div><div class="MsoNormal"><span id="fullpost"><span style="font-family: Verdana;">Remove the course outer stalk of the leek as well as cutting off the very dark green leaves at the top, as they don’t have a lot of flavor and are quite woody and chewy. <o:p></o:p></span></span></div><div class="MsoNormal"><span id="fullpost"><br />
</span></div><div class="MsoNormal"><span id="fullpost"><span style="font-family: Verdana;">We will be using the white onion base and the light green stalks. Slice leeks in ¼ - ½ in slices. Then they need to be washed a few times as leeks tend to hold a bit of sand in between the layers. Rinse under running water, ensuring all the sand has been removed. I tend to rinse them at least 3 times. To check that they are free of sand, fill a bowl with water; place the sliced leeks in the water. Remove the leeks with a slotted spoon and if the bottom of the bowl is clear of sand, you can drain and dry on paper towels. If not, continue to rinse them until clean.<o:p></o:p></span></span></div><div class="separator" style="clear: both; text-align: center;"><span id="fullpost"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbeSvsULtwcebrZcgHbbPCXU_8IDT43dd-LxkZtZke3MjNqsPDOz8FkPkIR7QpCLUyIhy0tTrn_jrt8dfQjTrGoRzAzPUXyw0a1_QkOQuhMEoYp4K0gUMhA_M6JeyoEpj8khT9X704D0I/s1600/IMG_3956.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbeSvsULtwcebrZcgHbbPCXU_8IDT43dd-LxkZtZke3MjNqsPDOz8FkPkIR7QpCLUyIhy0tTrn_jrt8dfQjTrGoRzAzPUXyw0a1_QkOQuhMEoYp4K0gUMhA_M6JeyoEpj8khT9X704D0I/s1600/IMG_3956.JPG" /></a></span></div><div class="MsoNormal"><span id="fullpost"><span class="Apple-style-span" style="font-family: Verdana;"><br />
</span></span></div><div class="MsoNormal"><span id="fullpost"><span style="font-family: Verdana;">Heat a deep skillet, over medium high heat, and then add 2 tablespoons olive oil and 2 tablespoons butter. </span></span></div><div class="separator" style="clear: both; text-align: center;"><span id="fullpost"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixvXdc0dwmffzWy70TgweHwI6EjvWtKPiIvoulh1dCFZamYa-3OaGG6YShyAHwn30-WR3dnsoVq2SB29PkmIP5eXYwyhVWg3_ZCxTevhGZRHWgixY0yIRstxemUv-s47Vv4ci9XvxcfqQ/s1600/IMG_3959.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixvXdc0dwmffzWy70TgweHwI6EjvWtKPiIvoulh1dCFZamYa-3OaGG6YShyAHwn30-WR3dnsoVq2SB29PkmIP5eXYwyhVWg3_ZCxTevhGZRHWgixY0yIRstxemUv-s47Vv4ci9XvxcfqQ/s1600/IMG_3959.JPG" /></a></span></div><div class="MsoNormal"><span id="fullpost"><span style="font-family: Verdana;"><br />
</span></span></div><div class="MsoNormal"><span id="fullpost"><span style="font-family: Verdana;">Once the butter has melted, toss in the washed, drained and dried leeks, sauté for 3 minutes before adding 2 more tablespoons butter. </span></span></div><div class="separator" style="clear: both; text-align: center;"><span id="fullpost"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi61eS4cYqtuGFe3_eLYtxBGix6b_A4sz_HA46Z7eERn1rlBe12ao0WMT8pV6DQWhe7b9iOTkdZFetDeu1qi0kg4oYglE5pWybi6qZSgRlolfcgV91p8aV7EHX-RZFCo0mBbTFQbzDuIc8/s1600/IMG_4538.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi61eS4cYqtuGFe3_eLYtxBGix6b_A4sz_HA46Z7eERn1rlBe12ao0WMT8pV6DQWhe7b9iOTkdZFetDeu1qi0kg4oYglE5pWybi6qZSgRlolfcgV91p8aV7EHX-RZFCo0mBbTFQbzDuIc8/s1600/IMG_4538.JPG" /></a></span></div><div class="MsoNormal"><span id="fullpost"><span style="font-family: Verdana;"><br />
</span></span></div><div class="MsoNormal"><span id="fullpost"><span style="font-family: Verdana;">Sauté for another 2 minutes, then add ½ teaspoon salt and ¼ teaspoon nutmeg. Allow the leeks to melt for another 5 minutes before adding 1 tablespoon heavy cream. Remove from heat.<o:p></o:p></span></span></div><div class="separator" style="clear: both; text-align: center;"><span id="fullpost"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvFdAvJlb64LjewKJUVxpwYmlXFjV7_DdhyphenhyphenYlgKtDYhY-Fb2vdVQzATsGwVCaU3OQ2saPUNIoEq9BruK2IKkgCGU4deZOtpfrxhfq-kCn6cLTeKL_95xJ7lCvw8LUJuOMFWnmKQ-P-UeA/s1600/IMG_4542.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvFdAvJlb64LjewKJUVxpwYmlXFjV7_DdhyphenhyphenYlgKtDYhY-Fb2vdVQzATsGwVCaU3OQ2saPUNIoEq9BruK2IKkgCGU4deZOtpfrxhfq-kCn6cLTeKL_95xJ7lCvw8LUJuOMFWnmKQ-P-UeA/s1600/IMG_4542.JPG" /></a></span></div><div class="MsoNormal"><span id="fullpost"><br />
</span></div><div class="MsoNormal"><span id="fullpost"><span style="font-family: Verdana;">This serves 4. Voilà. This is a wonderful side dish for meats, poultry or fish. This is also a beautiful compliment to <a href="http://heavenonhearth.blogspot.com/2011/12/salmon-with-garam-masala-baked-in.html"><b><span class="Apple-style-span" style="color: #660000;">Salmon with Garam Masala Baked in Parchment</span><o:p></o:p></b></a></span></span></div>Natascha Kessler - Heaven on Hearthhttp://www.blogger.com/profile/06791493603241766143noreply@blogger.com0tag:blogger.com,1999:blog-6014794527556058437.post-45272602764722421942011-12-05T17:11:00.000-06:002011-12-05T17:11:19.370-06:00Salmon with Garam Masala Baked in Parchment<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;">With all different types of spices available on the market, it’s so easy to experiment.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;"></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;">Indian spices in particular tend to have everything you need to tickle your tastebuds. They like to blend a handful of spices that are fragrant, pungent, warm, spicy and sweet into a beautiful blend of flavors.<o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;">Garam Masala is an Indian mix of spices, made of ground coriander, black pepper, cardamom, cinnamon, charmushka, caraway, cloves, ginger and nutmeg, that compliment the salmon perfectly without being too overpowering. <o:p></o:p></span></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe-gyt9_tVlNbxsX9uUCVagDJCxfVGfk09fPMtd1BmkRjX518BPXj9Lhmx6yRIZXCpbAMGDB5UirG7J644lAz_L85jWukL-2-ESFtQ21lKok3af3a7mQBpzVSw_N7fGlTf-Mf1W-z5iKo/s1600/IMG_4563.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe-gyt9_tVlNbxsX9uUCVagDJCxfVGfk09fPMtd1BmkRjX518BPXj9Lhmx6yRIZXCpbAMGDB5UirG7J644lAz_L85jWukL-2-ESFtQ21lKok3af3a7mQBpzVSw_N7fGlTf-Mf1W-z5iKo/s1600/IMG_4563.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Photography by Robert Demetrius</span></td></tr>
</tbody></table><span id="fullpost"> <br />
<span class="Apple-style-span" style="font-family: Verdana;">You will need:</span><span class="Apple-style-span" style="font-family: Verdana;"> </span><br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;">2 feet parchment paper<o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;">1½ pounds of salmon<o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;">½ teaspoon salt<o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;">1 teaspoon Garam masala, Punjabi style<o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;">Pre-heat oven at 500°Fahrenheit<o:p></o:p></span></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgty9JcppkSQISoNr7N7H6u1UqEVxogZCjOjcI_0Rx5laWvd_cLHKxM-X5ZPNM1WovX0RxRTTeHaKLNB6X7g_9RxuqAjafzhgB9U7yOj5MkZjw5gRVltSW3MfZIMawjfd4dqPLrzwWweJI/s1600/IMG_3951.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgty9JcppkSQISoNr7N7H6u1UqEVxogZCjOjcI_0Rx5laWvd_cLHKxM-X5ZPNM1WovX0RxRTTeHaKLNB6X7g_9RxuqAjafzhgB9U7yOj5MkZjw5gRVltSW3MfZIMawjfd4dqPLrzwWweJI/s1600/IMG_3951.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Salmon Filet on Parchment Paper</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Verdana;">Spread 2 feet of parchment paper on a flat surface, place the salmon filet in the middle of the sheet. </span><span class="Apple-style-span" style="font-family: Verdana;"></span><br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><br />
</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj60Cqo6ZE7NXEHlHgEO83gzv4sny-3HzkNhfaFpfTOb8lR90gp5qscNXRIpijtHlJFLYhSw7JyZSL1tx0oGCdGG2mT4g22EbuSuspybOV_A387G2vOcCp784l9mC_WpDs5cA1_F7PHLh4/s1600/IMG_3953.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj60Cqo6ZE7NXEHlHgEO83gzv4sny-3HzkNhfaFpfTOb8lR90gp5qscNXRIpijtHlJFLYhSw7JyZSL1tx0oGCdGG2mT4g22EbuSuspybOV_A387G2vOcCp784l9mC_WpDs5cA1_F7PHLh4/s1600/IMG_3953.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Salmon Filet Seasoned with Salt and Punjabi Style Garam Masala</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Verdana;">Season the filet, with ¼ teaspoon salt and ½ teaspoon Punjabi style Garam masala on each side.</span><span class="Apple-style-span" style="font-family: Verdana;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZZDbtnoYFaMT2AUuCZR22HQuOrDAvX03rXLq07YrSv5sc61RxTxw52eH7vKtmyADILvHMKQkyhwXkhfrZfW2ST_G1aqzea25UQTwXCvLV9nuJP7hISwuQJzHayvT1DqdL3Epp30aVZdw/s1600/IMG_3954.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZZDbtnoYFaMT2AUuCZR22HQuOrDAvX03rXLq07YrSv5sc61RxTxw52eH7vKtmyADILvHMKQkyhwXkhfrZfW2ST_G1aqzea25UQTwXCvLV9nuJP7hISwuQJzHayvT1DqdL3Epp30aVZdw/s1600/IMG_3954.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Seasoned Salmon Filet Folded in Parchment Paper</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Verdana;">Once seasoned, fold the paper lengthwise first, by folding about 1 inch wide, until you have reached about 1 inch away from the filet, then fold the sides then fold under the filet.</span><span class="Apple-style-span" style="font-family: Verdana;"> </span><br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;">Place the salmon, folded in parchment paper on a baking sheet lined with aluminum foil. Bake at for 10 minutes.<o:p></o:p></span></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6OCCNDpe4CvJK9qsnKMUn7_7aCJZ_p-GE5nRDVmoR3yiEo6FiOneydYmyXY5B3a3QSzcYS05_WirYP43T51KZVjf6zvxENjH5MzKqHhjNn9eTmBFpiJBDzAe9VeGcDW6nWY1jvyznxpk/s1600/IMG_4544.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6OCCNDpe4CvJK9qsnKMUn7_7aCJZ_p-GE5nRDVmoR3yiEo6FiOneydYmyXY5B3a3QSzcYS05_WirYP43T51KZVjf6zvxENjH5MzKqHhjNn9eTmBFpiJBDzAe9VeGcDW6nWY1jvyznxpk/s1600/IMG_4544.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Ready to be Served!</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Verdana;">This serves 4. Voilà. This dish goes well with Melted Leeks with Cream and <b><a href="http://heavenonhearth.blogspot.com/2011/11/potatoes-with-bonnes-herbes-parisienne.html"><span class="Apple-style-span" style="color: #4c1130;">Potatoes with Bonne Herbes Parisienne</span></a><span class="Apple-style-span" style="color: #20124d;">.</span></b></span><span class="Apple-style-span" style="font-family: Verdana;"></span><br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><o:p></o:p></span></div></span>Natascha Kessler - Heaven on Hearthhttp://www.blogger.com/profile/06791493603241766143noreply@blogger.com0tag:blogger.com,1999:blog-6014794527556058437.post-28374276626257294282011-11-28T22:00:00.004-06:002011-11-28T22:16:29.762-06:00Potatoes with Bonnes Herbes Parisienne<div class="MsoNormal"><span style="font-family: Verdana;">Small honey gold potatoes, about 1 to 1½ inches in size, have a buttery sweet flavor with velvety golden flesh and delicate skin.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">Bonnes Herbes Parisienne are a </span><span style="font-family: Verdana;">rich fragrant herb mix of chives, dill weed, basil, basil, French tarragon, chervil and white pepper. The combination of traditional French herbs makes this versatile blend both savory and sweet. <o:p></o:p></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYs_Qif6HVSSpWLqkXkIbDHttKELfin9mjSNfw-4oaGItVCg3v1LcDla7phod_xrzSPaaXTEU7HuDiJ4wwtYtrvOPGlph1xx5yTNlE_JhkrDzuj9Q8E-wKZ8CLPxyPJbOBX61T5PgGlWA/s1600/IMG_4535.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYs_Qif6HVSSpWLqkXkIbDHttKELfin9mjSNfw-4oaGItVCg3v1LcDla7phod_xrzSPaaXTEU7HuDiJ4wwtYtrvOPGlph1xx5yTNlE_JhkrDzuj9Q8E-wKZ8CLPxyPJbOBX61T5PgGlWA/s1600/IMG_4535.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Photography by Heaven on Hearth</span></td></tr>
</tbody></table><span id="fullpost"> <br />
</span><br />
<div class="MsoNormal"><span id="fullpost"><span style="font-family: Verdana;">You will need:<o:p></o:p></span></span></div><div class="MsoNormal"></div><div class="MsoNormal"><span id="fullpost"><span style="font-family: Verdana;">1½ pounds of honey gold potatoes<o:p></o:p></span></span></div><div class="MsoNormal"><span id="fullpost"><span style="font-family: Verdana;">1 tablespoon salt<o:p></o:p></span></span></div><div class="MsoNormal"><span id="fullpost"><span style="font-family: Verdana;">water<o:p></o:p></span></span></div><div class="MsoNormal"><span id="fullpost"><span style="font-family: Verdana;">2 tablespoons butter<o:p></o:p></span></span></div><div class="MsoNormal"><span id="fullpost"><span style="font-family: Verdana;">1 heaping teaspoon Bonnes Herbes Parisienne<o:p></o:p></span></span></div><div class="MsoNormal"></div><div class="MsoNormal"><span id="fullpost"><span style="font-family: Verdana;"><br />
</span></span><br />
<span id="fullpost"><span style="font-family: Verdana;">Wash potatoes properly. These potatoes are so small and are usually clean, but I like to give them a good wash before cooking. Fill a large pot with water; add 1 tablespoon salt, adding the potatoes to the water filled pot. I like to cover them with about 1 -2 inches of water. Boil over medium high heat for approximately 28 minutes or until cooked, however, this will vary depending on the size of the pot or even your stove. It may take less time or even a bit longer.<o:p></o:p></span></span></div><div class="MsoNormal"></div><div class="MsoNormal"><span id="fullpost"><span style="font-family: Verdana;"><br />
</span></span><br />
<span id="fullpost"><span style="font-family: Verdana;">To test the potatoes, stick a knife in a potato. If it goes in easily it’s ready, if it doesn’t, it means it needs to be cooked a bit longer. The outer part of the potato may be cooked, but the middle may need a bit more time.<o:p></o:p></span></span></div><div class="MsoNormal"></div><div class="MsoNormal"><span id="fullpost"><span style="font-family: Verdana;"><br />
</span></span><br />
<span id="fullpost"><span style="font-family: Verdana;">Once the potatoes are cooked, drain them, by pouring them into a colander. Using the same pot, over medium low heat, add 2 tablespoons butter and allow the butter to melt, add 1 heaping teaspoon Bonnes Herbes Parisien to the melted butter, then add the </span><span class="Apple-style-span" style="font-family: Verdana;">cooked potatoes and toss around a few times, so that the potatoes are covered with the herb butter mixture.</span></span></div><div class="MsoNormal"><span id="fullpost"><span class="Apple-style-span" style="font-family: Verdana;"><br />
</span></span></div><div class="MsoNormal"><span id="fullpost"><span style="font-family: Verdana;">This serves 4. Voilà. Now, really…how easy was that?</span><o:p></o:p></span></div>Natascha Kessler - Heaven on Hearthhttp://www.blogger.com/profile/06791493603241766143noreply@blogger.com0tag:blogger.com,1999:blog-6014794527556058437.post-40308674976963409882011-11-21T16:50:00.003-06:002012-01-29T08:53:09.168-06:00Pumpkin Cornbread<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cornbread comes in many flavors, sweet, savory, spicy or a bit of each. When I think of cornbread, it always seems as if it’s served with something spicy, such as chili or sweet and tangy like being enjoyed at a barbecue. <o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">As soon as Fall comes along, the season for pumpkin dishes is in high drive, so I have been trying many different pumpkin recipes, however this recipe has been my favorite. I decided to put a twist on my cornbread recipe by adding some creamy sweet pumpkin. This cornbread is light, not too sweet and can be had with a savory dish. <o:p></o:p></span></div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMuuEfu13RpOl4zUfyZBYrSiE3uRPrIyuNPrPaHIFgXc7TIsFhQAbayTTXMkAGdtI0dvntU9H5mpN_3Cgk6du5gM-nN0iOcPtzJf40bEf_GLAPkg57LyuRNtJgPwTaLCHwqWvlwHRrzi4/s1600/IMG_4761.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMuuEfu13RpOl4zUfyZBYrSiE3uRPrIyuNPrPaHIFgXc7TIsFhQAbayTTXMkAGdtI0dvntU9H5mpN_3Cgk6du5gM-nN0iOcPtzJf40bEf_GLAPkg57LyuRNtJgPwTaLCHwqWvlwHRrzi4/s1600/IMG_4761.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Photography by Robert Demetrius</span></td></tr>
</tbody></table></div><span id="fullpost"> <br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Thanksgiving dishes always seem to have cornbread incorporated somehow on the menu. There are also so many recipes for cornbread stuffing, cornbread muffins, savory cornbread dressing and the list goes on.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">You will be needing:</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup cornmeal<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup all purpose flour<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">½ cup dark brown sugar<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">½ teaspoon cinnamon<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">¼ teaspoon nutmeg<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tablespoon baking powder<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">½ teaspoon baking soda<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 large eggs, room temperature<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">¼ cup melted butter<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup pumpkin puree<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">½ cup milk<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Preheat oven to 400° Fahrenheit.<o:p></o:p></span></div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsPRFq0BSUSpViHLh7JAIbotMWac_q9mfPfnVqtivpg_R9rW6BeQwCqXClrxcO_AIz56AdiM0-HPNWfDUQkNC_HlG53MltqvaTLVP8Xii_vKuRZeahLer13orJWBmMPRCOzjvsKKbpODc/s1600/IMG_4069.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsPRFq0BSUSpViHLh7JAIbotMWac_q9mfPfnVqtivpg_R9rW6BeQwCqXClrxcO_AIz56AdiM0-HPNWfDUQkNC_HlG53MltqvaTLVP8Xii_vKuRZeahLer13orJWBmMPRCOzjvsKKbpODc/s1600/IMG_4069.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Flour, Cornmeal, Dark Brown Sugar, Nutmeg, Cinnamon, Baking Powder and Baking Soda</span></div></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In a bowl, mix 1 cup cornmeal, 1 cup all purpose flour, ½ cup dark brown sugar, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, 1 tablespoon baking powder, ½ teaspoon baking soda together until well blended.</span></div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij4K1p5D0Hdf76JuuqFy315RpWqqL_MYXg2RWw0oZ-XxkWNxB7agsH57VMl5ksKqW8TUm6UW_cFOwLgZDtwhN-yP0H8AFyzZZknNfK8CPvSkkfbJzdv-cz841gVwQIvgDvo4812oaBUY4/s1600/IMG_4074.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij4K1p5D0Hdf76JuuqFy315RpWqqL_MYXg2RWw0oZ-XxkWNxB7agsH57VMl5ksKqW8TUm6UW_cFOwLgZDtwhN-yP0H8AFyzZZknNfK8CPvSkkfbJzdv-cz841gVwQIvgDvo4812oaBUY4/s1600/IMG_4074.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Butter, Eggs and Pumpkin Puree</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In another bowl, whisk 2 large eggs and ¼ cup melted butter together, before adding 1 cup pumpkin puree until well incorporated, then whisk in ½ cup milk until you have a smooth creamy mixture. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfPxT0wqq7vcC5Qui-huZNqAEa5XafKJSjyUaduRvsvSzEs4HjZTFFC1f7984RxztD5e22-tkrVvMvxYp8wG8WmxNmmGk5v4TR9DqsKpduibH9801sezf8CUdzy9ZeC2tRRlUou4OZqDk/s1600/IMG_4079.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfPxT0wqq7vcC5Qui-huZNqAEa5XafKJSjyUaduRvsvSzEs4HjZTFFC1f7984RxztD5e22-tkrVvMvxYp8wG8WmxNmmGk5v4TR9DqsKpduibH9801sezf8CUdzy9ZeC2tRRlUou4OZqDk/s1600/IMG_4079.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Wet and Dried Ingredients Mixed Together</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Once all wet ingredients have been well blended, add to the dry ingredients and stir together.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Place in a buttered loaf pan and bake for 55 minutes or until done. You can check by sticking a wooden skewer or a knife in the loaf and when it comes out dry and clean then you know it’s ready.<o:p></o:p></span></div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEzGlt19vKjjmEzQsSd1aTlOTLVWrG-k_gWegMiC-14CBsDRoM30SVOfBWK8vphbGZzsuOSdwK4azEmYCOvMhNUrrLse9F8pRHWT-Ff9fQz6UETwxQD2qignuQD2gkNpaU0x0PfEjHyVY/s1600/IMG_4765.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEzGlt19vKjjmEzQsSd1aTlOTLVWrG-k_gWegMiC-14CBsDRoM30SVOfBWK8vphbGZzsuOSdwK4azEmYCOvMhNUrrLse9F8pRHWT-Ff9fQz6UETwxQD2qignuQD2gkNpaU0x0PfEjHyVY/s1600/IMG_4765.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Just 2 Slices Left!...</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This serves 4. Voilà. It’s delicious when served warm with a pat of butter, drizzled with honey, or just on its own.</span></div></span>Natascha Kessler - Heaven on Hearthhttp://www.blogger.com/profile/06791493603241766143noreply@blogger.com0tag:blogger.com,1999:blog-6014794527556058437.post-26396425969175579572011-11-14T19:27:00.001-06:002011-11-21T13:59:37.971-06:00Grilled Cheese Sandwich with Chicken<div class="MsoNormal"><span style="font-family: Verdana;">Grilled cheese sandwiches remind me of my Mother. She always came up with the best grilled cheese sandwiches, packed with flavor and loaded with goodies underneath a blanket of melted cheese. She used spices and herbs, such as turmeric, oregano, basil, coriander, cumin, and marjoram or anything that she could find in her spice rack. When it came to toppings, she used chicken, fish, meat, and vegetables, anything she could find in the fridge. In Jamaica, we have bread that is quite dense in texture which we call “hardo bread”. When she makes her grilled cheese sandwich with a nice thick slice of “hardo bread”, with toppings, loaded with cheese and spices…you are set!<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;">A crisp French baguette is also a the perfect canvas to build on.</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2T_0mpH-8ku8qFJdnWBz7L-MhX0yMjcLw5z_FBW7G-6e4l_xnUsBmGOfQhc3vSkVZ5MCuZQlhucCwz6u_tgl6x3_xkKrgoXI_-EuLJShVKctSgDopGJ9KXtZ00ozzoWToktmdnbnlNuI/s1600/IMG_3944.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2T_0mpH-8ku8qFJdnWBz7L-MhX0yMjcLw5z_FBW7G-6e4l_xnUsBmGOfQhc3vSkVZ5MCuZQlhucCwz6u_tgl6x3_xkKrgoXI_-EuLJShVKctSgDopGJ9KXtZ00ozzoWToktmdnbnlNuI/s1600/IMG_3944.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Photography by Heaven on Hearth</span></td></tr>
</tbody></table><span id="fullpost"><br />
<div class="MsoNormal"><span style="font-family: Verdana;">This is what you will need:<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Verdana;">½ loaf French bread<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">10 -12 small black olives, pitted and sliced<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">¼ red onion, finely sliced <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">4 anchovy filets<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">1 breast of chicken, grilled and sliced<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">2 tablespoons <a href="http://heavenonhearth.blogspot.com/2011/08/basil-pesto.html"><b><span class="Apple-style-span" style="color: #660000;">Basil Pesto</span></b></a><o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">¼ cup four cheese Mexican blend (a blend of Monterey Jack, Cheddar, Asadero and Quesadilla cheeses) <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">1/8 teaspoon of black pepper<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">1/8 teaspoon of half sharp paprika<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">¼ teaspoon oregano<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">¼ teaspoon marjoram<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">¼ teaspoon cumin<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">¼ teaspoon coriander<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">pinch of red pepper flakes</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmSNej9rjgVjmZ-fhLPryHR9DxOynCpeCGnea51vMUwFjO1dfLtY7FF3AuTQghFgAP3_TLHVh6rzSZfIkxpG_puDY9PmkmAuh7cvVhAvz5gXLISA9SwC2qImoZX26XsAa6or1erxOABfM/s1600/IMG_3934.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmSNej9rjgVjmZ-fhLPryHR9DxOynCpeCGnea51vMUwFjO1dfLtY7FF3AuTQghFgAP3_TLHVh6rzSZfIkxpG_puDY9PmkmAuh7cvVhAvz5gXLISA9SwC2qImoZX26XsAa6or1erxOABfM/s1600/IMG_3934.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Baguette Layered with Basil Pesto, Grilled Chicken, Red Onions, Anchovies and Olives</span></td></tr>
</tbody></table><div class="MsoNormal"><span style="font-family: Verdana;">Cut half of a French baguette in half, lengthwise. Spread each side with 1 tablespoon of <a href="http://heavenonhearth.blogspot.com/2011/08/basil-pesto.html"><b><span class="Apple-style-span" style="color: #660000;">Basil Pesto</span></b></a>. Then layer the baguette halves with slices of grilled chicken breast, ¼ of a red onion finely sliced, 4 anchovy filets, slices of black olives. </span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOC5nJzu-1kF9E1-EVojP8seIF1-XFol2v2OchJHdtKoa05T8sRXtpOL0MO5oSI3YNYcc8c4XlFHQgXvIO05U7-GCh-vjUwg_bxO4iCTKfyBJhThg1sO2PYHoUuM0zSsBcbJ-aq6PNu-0/s1600/IMG_3938.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOC5nJzu-1kF9E1-EVojP8seIF1-XFol2v2OchJHdtKoa05T8sRXtpOL0MO5oSI3YNYcc8c4XlFHQgXvIO05U7-GCh-vjUwg_bxO4iCTKfyBJhThg1sO2PYHoUuM0zSsBcbJ-aq6PNu-0/s1600/IMG_3938.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Baguettes Topped Chicken, Vegetables and Four Cheese Mexican Blend</span></td></tr>
</tbody></table><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;">Top with ¼ cup of the four cheese blend and sprinkle with the spices.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><br />
</span></div><div class="MsoNormal"><span style="font-family: Verdana;">Broil on high for 2½ to 3 minutes on the top shelf. Take out of the oven and enjoy. This serves 4. Serve with a tossed salad and a glass of white wine. Voilà. This is a wonderful lunch idea or the perfect light supper. </span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcZvRnaj5kzxZoSkCo2f-yqkI4Vgj8bDKj1fYIQqcQ2LHf80gXXD_F4sjvjFmL9q0dZA0VFSzxq6rODBjigj-KPzF2Hx9C-pRu1V5VfQtW37HuB1y6SHnbBipXqAEzfo-MBaLxSnZRlJ4/s1600/IMG_3949.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcZvRnaj5kzxZoSkCo2f-yqkI4Vgj8bDKj1fYIQqcQ2LHf80gXXD_F4sjvjFmL9q0dZA0VFSzxq6rODBjigj-KPzF2Hx9C-pRu1V5VfQtW37HuB1y6SHnbBipXqAEzfo-MBaLxSnZRlJ4/s1600/IMG_3949.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Ready to be Enjoyed</span></td></tr>
</tbody></table><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;">A cup of soup will make it even more substantial. Try the sandwich with the </span><span class="Apple-style-span" style="font-family: Verdana;"><a href="http://heavenonhearth.blogspot.com/2011/08/chilled-creamy-asparagus-soup-with.html"><span class="Apple-style-span" style="color: #660000;"><b>Chilled Creamy Asparagus Soup with Parsley Cream</b></span></a></span><span class="Apple-style-span" style="font-family: Verdana;"> or </span><span class="Apple-style-span" style="font-family: Verdana;"><a href="http://heavenonhearth.blogspot.com/2011/09/creamy-cauliflower-soup-with.html"><span class="Apple-style-span" style="color: #660000;"><b>Creamy Cauliflower Soup with Caramelized Onions</b></span></a></span><span class="Apple-style-span" style="font-family: Verdana;">.</span></div></span>Natascha Kessler - Heaven on Hearthhttp://www.blogger.com/profile/06791493603241766143noreply@blogger.com0tag:blogger.com,1999:blog-6014794527556058437.post-87417385729155732962011-11-07T17:16:00.001-06:002011-11-14T19:26:49.794-06:00Turkey Tenderloin and Asparagus Skillet<div class="MsoNormal"><span style="font-family: Verdana;">After a weekend of indulgencies a light, healthy and flavorful dish was just what I needed. I rather like turkey tenderloin. It’s that long tender strip of meat hidden under the breast.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">The meat in this dish remains moist and the full flavor of the dried savory leaves, offer a peppery, thyme and mint flavor that goes well with the turkey, asparagus and mushrooms. The sauce is flavorful and light while the asparagus still have a nice bite. This is a fresh clean dish.<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPr5ykH6Qn3BRHwE_DXfm5nqh0F8EF6uRxl6_bnIvwLyKF0oh7qjydGheR82JIAcNB6aBPvc8o0HS534UwjvuwMtFyJ_HMF1-3imbBuIBjmFlgM96Euu3ABZ78VL8VtcJqkbhncju2RCA/s1600/IMG_3866.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPr5ykH6Qn3BRHwE_DXfm5nqh0F8EF6uRxl6_bnIvwLyKF0oh7qjydGheR82JIAcNB6aBPvc8o0HS534UwjvuwMtFyJ_HMF1-3imbBuIBjmFlgM96Euu3ABZ78VL8VtcJqkbhncju2RCA/s1600/IMG_3866.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Photography by Heaven on Hearth</span></td></tr>
</tbody></table><span id="fullpost"><br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;">1¼ pound of turkey tenderloin</span></div><div class="MsoNormal"><span style="font-family: Verdana;">2 tablespoons olive oil<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">¼ teaspoon crushed red pepper flakes<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">1 teaspoon salt<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">1/8 teaspoon black pepper<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">1 teaspoon dried savory<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">½ pound asparagus cut in 1inch pieces<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">4 ounces mushrooms, sliced<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">1 medium sweet onion, roughly diced<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">1 large garlic clove, chopped<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">3 stalks scallion, roughly sliced<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">1/3 cup of chicken broth<o:p></o:p></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOKv4v93WNcm8AynB-n4mh7Eb0bf5Pdu5K4xELfIxvy42okrq7Tlzw-6-8xgzd1I4YJPpnXwSYINBY3AuxyXB1tOAxAkCLcedVbKCZG1O7XnG8bF6hj0GOyCRh-v6P6IHnKOjPQeX_c-8/s1600/IMG_3838.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOKv4v93WNcm8AynB-n4mh7Eb0bf5Pdu5K4xELfIxvy42okrq7Tlzw-6-8xgzd1I4YJPpnXwSYINBY3AuxyXB1tOAxAkCLcedVbKCZG1O7XnG8bF6hj0GOyCRh-v6P6IHnKOjPQeX_c-8/s1600/IMG_3838.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Turkey Tenderloin, Salt, Pepper, Savory Leaves and Red Pepper Flakes</span></td></tr>
</tbody></table><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;">Cut the tenderloin in 1 inch pieces, then season with 1 teaspoon salt</span></div><div class="MsoNormal"><span style="font-family: Verdana; font-size: 10pt;">1/8</span><span style="font-family: Verdana;"> teaspoon black pepper, 1 teaspoon dried savory and ¼ teaspoon crushed red pepper flakes. </span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikmwwMntHbol4EuTxFLNsxNFgGcAoqO142wkZbMdhF4lcgyGBPHr_ggGwggGE4HsySNekKYIV1B4PzcvwbxSWw2ixqM8WUU3Oeu4TDJDk5lboeIL9Y_fqY9upJINvrUzici3ov7e5lp44/s1600/IMG_3846.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikmwwMntHbol4EuTxFLNsxNFgGcAoqO142wkZbMdhF4lcgyGBPHr_ggGwggGE4HsySNekKYIV1B4PzcvwbxSWw2ixqM8WUU3Oeu4TDJDk5lboeIL9Y_fqY9upJINvrUzici3ov7e5lp44/s1600/IMG_3846.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Seasoned Turkey Tenderloin</span></td></tr>
</tbody></table><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;">Drizzle with 1 tablespoon of olive oil and mix well so that the turkey tenderloin pieces are evenly seasoned with the spices and covered with olive oil. Set aside, while preparing the other vegetables. The turkey tenderloin can be seasoned in advance and left covered and refrigerated until needed.</span></div><div class="MsoNormal"><span style="font-family: Verdana;">If you have chosen to season the turkey a few hours before, please do not forget to take the meat out of the fridge about 30 – 45 minutes before cooking.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Verdana;">Because this is a fairly quick dish, prepare the vegetables beforehand so all you need to do is toss them in the pan when ready. Dice and slice the vegetables in chunky pieces. The texture of the dish will be so much nicer when you have a few vegetable chunks to bite into. Dice 1 medium sweet onion, slice 4 ounces mushrooms and 3 stalks scallion. Cut ½ pound asparagus in 1inch pieces and roughly chop 1 large garlic clove.<o:p></o:p></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRLYKXFY0outyqiIXEtCxwFihRmurCVytvr15zYu1eQoq77dGHj7D0bAqG_fCvJf_FczZGNVipFdFf5xkDXhco-weQLpuQpSV8lANk7oInsurraezGwmovO3wwNAD5KkVp1eVQ0G-h-hU/s1600/IMG_3854.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRLYKXFY0outyqiIXEtCxwFihRmurCVytvr15zYu1eQoq77dGHj7D0bAqG_fCvJf_FczZGNVipFdFf5xkDXhco-weQLpuQpSV8lANk7oInsurraezGwmovO3wwNAD5KkVp1eVQ0G-h-hU/s1600/IMG_3854.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Turkey Tenderloin Caramelizing</span></td></tr>
</tbody></table><div class="MsoNormal"><span style="font-family: Verdana;">Use a large skillet, as it will be easier to toss everything together. Heat the skillet on medium low heat. Once well heated, add 1 tablespoon of olive oil, then add the seasoned tenderloin pieces. Sauté the turkey for 2½ minutes before adding onions and garlic and continue tossing for another 4 minutes until the turkey starts caramelizing and gets that beautiful brown color. </span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc2B5vk_0g5Gj8rtQ8Xav8aNUcDF-0Qkql2vknh_5tmgVLbvyAOQVrd-QsXRKWzeJ_dIed3tMM_aQe5U1abHDgP5_e5N04logNxULBqbTk_4xX9UGi5rPmEF0vxJRqPZVAmYCrNZURGDc/s1600/IMG_3855.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc2B5vk_0g5Gj8rtQ8Xav8aNUcDF-0Qkql2vknh_5tmgVLbvyAOQVrd-QsXRKWzeJ_dIed3tMM_aQe5U1abHDgP5_e5N04logNxULBqbTk_4xX9UGi5rPmEF0vxJRqPZVAmYCrNZURGDc/s1600/IMG_3855.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Turkey with Onions and Asparagus</span></td></tr>
</tbody></table><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;">Add asparagus pieces and toss for another 2½ minutes. Then add mushroom slices, scallion and 1/3 cup of broth and allow to simmer for 4 minutes.</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh05CKZFc_lXfO7f18bfUVanQoZomKNUWOA_SjPOIl2RFL_Xqpf_zi-J9fgfvLyzT1ur74S2SuvOgzit5kgW9z4viSaIvztpzEITXerQFfeaAU1Q6Lm2YoqaVxVovSKD15auy8nHFGg8O4/s1600/IMG_3860.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh05CKZFc_lXfO7f18bfUVanQoZomKNUWOA_SjPOIl2RFL_Xqpf_zi-J9fgfvLyzT1ur74S2SuvOgzit5kgW9z4viSaIvztpzEITXerQFfeaAU1Q6Lm2YoqaVxVovSKD15auy8nHFGg8O4/s1600/IMG_3860.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Turkey Tenderloin and Asparagus Skillet</span><span class="Apple-style-span" style="font-family: Verdana; font-size: small;"> </span></td></tr>
</tbody></table><div class="MsoNormal"><span style="font-family: Verdana;">This serves 4. Voilà. The dish is now ready and can be served with rice, mashed potatoes, steamed vegetables or even mashed cauliflower. A crisp glass of sauvignon blanc would compliment the dish as well.<o:p></o:p></span></div></span>Natascha Kessler - Heaven on Hearthhttp://www.blogger.com/profile/06791493603241766143noreply@blogger.com0tag:blogger.com,1999:blog-6014794527556058437.post-75587672271778499832011-10-31T19:28:00.003-05:002011-11-07T14:28:18.090-06:00Meat Sauce<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;">Here is another child friendly dish that I made for my friend. I used canned diced tomatoes, leaving the tomatoes in large chunks instead of chopping them up. I quite like biting into the chunks of tomatoes. It also adds more texture to the meat sauce and her children didn’t mind it at all!<o:p></o:p></span></span></div><span class="Apple-style-span" style="font-family: Verdana;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgePt3Z-m3TiKY_7R8BcTiSwBBP0wn05CyYAMH1AEJ-4h9e0oTkEkNXfQ_vjo53UkTiAAuPs3PaVvVJhCX4ag_VyneeuVQKZP5ZrbjJexodpzCwE3Y8WcNaByazYcICYvmd7ou1aRjca2A/s1600/IMG_3690.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgePt3Z-m3TiKY_7R8BcTiSwBBP0wn05CyYAMH1AEJ-4h9e0oTkEkNXfQ_vjo53UkTiAAuPs3PaVvVJhCX4ag_VyneeuVQKZP5ZrbjJexodpzCwE3Y8WcNaByazYcICYvmd7ou1aRjca2A/s1600/IMG_3690.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Photography by Heaven on Hearth</span></td></tr>
</tbody></table><span id="fullpost"><br />
<span class="Apple-style-span" style="font-family: Verdana;"><span class="Apple-style-span" style="font-size: 16px;">The adults also enjoyed the meat sauce</span></span><span class="Apple-style-span" style="font-family: Verdana;">. It’s easy to make, versatile and this recipe is enough for 2 meals. Meat sauce can be served with spaghetti or topped with mashed potatoes and cheese, then baked in the oven. My Mum loves to eat meat sauce with white rice and a tossed salad. It is also great in a toasted hoagie roll or on a toasted hamburger bun, similar to a Sloppy Joe. Meat sauce stuffed in a baked potato with some freshly diced red onions, cheese, jalapenos and freshly chopped parsley...how versatile is that? And the list can go on…</span><br />
<div class="MsoNormal"></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"></span><br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;">1 </span><span style="font-family: Verdana; font-size: 10pt;">1/3</span></span><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;"> pounds of ground beef (75/25)</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana;">½ cup carrots, finely diced</span><br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;">1 stalk celery, finely diced<o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;">½ a large sweet onion, finely diced<o:p></o:p></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;">2 cloves garlic, finely chopped</span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;">2 tablespoons olive oil<o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;">3 teaspoons salt<o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;">¼ teaspoon ground black pepper<o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;">1 teaspoon sugar<o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;">1½ teaspoons dried basil leaves<o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;">1½ teaspoons dried oregano leaves<o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;">28 ounces canned diced tomatoes with juice<o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;">6 ounces tomato paste<o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;">¾ cup of beef broth<o:p></o:p></span></span></div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXTFZnpt1RcMOkuMbqdT0ifl2GXnAnTfnyEl3HP3dJSt-Zac55jlZBhHcYv6WiPYNkh0hHomQTdl3dqGCV-nx4Angz_XfiMNAnZK4uoLUG9jKSgK5wsqPh6vrOzgpDRrd5UzIiBFgOPnE/s1600/IMG_3684.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXTFZnpt1RcMOkuMbqdT0ifl2GXnAnTfnyEl3HP3dJSt-Zac55jlZBhHcYv6WiPYNkh0hHomQTdl3dqGCV-nx4Angz_XfiMNAnZK4uoLUG9jKSgK5wsqPh6vrOzgpDRrd5UzIiBFgOPnE/s1600/IMG_3684.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Diced Onions, Celery and Carrots</td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Verdana;">Finely dice ½ cup of carrots, 1 stalk celery, ½ a large sweet onion and 2 cloves garlic finely chopped and set aside. Heat a large skillet over medium high heat. Once the skillet is hot, add 2 tablespoons olive oil and then the ground beef. Make sure the ground beef is spread out evenly in the pan, while breaking up the meat. Brown the meat for 3 minutes, then add the finely diced vegetables, season with 3 teaspoons salt, ¼ teaspoon ground black pepper, 1 teaspoon sugar, 1½ teaspoons dried basil leaves and 1½ teaspoons dried oregano leaves. </span></div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwYhe32RvSOn6bNWkLN1YDcV0vebIDQVoh1ViN8Vok_JV5UZ4C1rzxsD7VAtYZngKAeqjtg6Jstf-uY3ltZ3F02bm3fVxXNW5_xVkR_bQFbtLjPseHhRiDfPRPr8fpkzfsiQisPqp3qEE/s1600/IMG_3689.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwYhe32RvSOn6bNWkLN1YDcV0vebIDQVoh1ViN8Vok_JV5UZ4C1rzxsD7VAtYZngKAeqjtg6Jstf-uY3ltZ3F02bm3fVxXNW5_xVkR_bQFbtLjPseHhRiDfPRPr8fpkzfsiQisPqp3qEE/s1600/IMG_3689.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Browned Ground Beef with Vegetables</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Verdana;">Then add 28 ounces canned diced tomatoes with juice, 6 ounces tomato paste and ¾ cup of beef broth and stir occasionally. Allow the meat sauce to simmer for 27 minutes over medium high heat until the sauce thickens.</span></div><div class="MsoNormal"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5gsHVh0JkF_t3ow5OBc8Z5kN62cy-alx7jT7RCp30DhVfiy7RbBeXDSi_RspUo0FbAa3wx8HvftLCFGz6orUUAC1s9KEoElUfa-1g1THsv2_HULXghBkiQvYwu_h9IvFYCe3MfL0gSvk/s1600/IMG_3696.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5gsHVh0JkF_t3ow5OBc8Z5kN62cy-alx7jT7RCp30DhVfiy7RbBeXDSi_RspUo0FbAa3wx8HvftLCFGz6orUUAC1s9KEoElUfa-1g1THsv2_HULXghBkiQvYwu_h9IvFYCe3MfL0gSvk/s1600/IMG_3696.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Meat Sauce</span></td></tr>
</tbody></table></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;"><span style="font-family: Verdana;">Yields 6 cups of sauce. Voilà. Enjoy!</span></span></div></div></div></span>Natascha Kessler - Heaven on Hearthhttp://www.blogger.com/profile/06791493603241766143noreply@blogger.com0tag:blogger.com,1999:blog-6014794527556058437.post-76953158901065070602011-10-24T21:18:00.009-05:002011-10-28T08:41:43.800-05:00Chicken Bake for Children<div class="MsoNormal"><span style="font-family: Verdana;">A friend of mine had injured her finger some weeks ago and wasn’t able to prepare any food for her family without suffering pain, so a group of friends offered to help her out for a few days. With the kids at school, she had a chance to relax a bit, but needed help with dinner, so I offered to help her out for two meals.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Verdana;">With no kids of my own, I was truly unsure what to make. I have heard that children have quite a few dislikes and can be quite finicky at times, so I really wanted to prepare something that the whole family would enjoy. From past experience, with other friends that have kids, macaroni and cheese or chicken nuggets always seem to be a hit, so a chicken bake should do the trick.<o:p></o:p></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj8-WReHwLUcZ7bIWMwR4lJxe0wVSXOv0Uhc336O2wlO8iDmD17kWDh42Rz55lajyA3e-Sv4h3U00rTtipfOjizLikaThypIwx5PXgk3uX10tiAs7ryRKbmJ9gSH9jO1GXgPXSuvkgvlI/s1600/IMG_3809.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj8-WReHwLUcZ7bIWMwR4lJxe0wVSXOv0Uhc336O2wlO8iDmD17kWDh42Rz55lajyA3e-Sv4h3U00rTtipfOjizLikaThypIwx5PXgk3uX10tiAs7ryRKbmJ9gSH9jO1GXgPXSuvkgvlI/s1600/IMG_3809.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Photography by Heaven on Hearth</span></td></tr>
</tbody></table><span id="fullpost"><br />
<span class="Apple-style-span" style="font-family: Verdana;">Not wanting to the kids to be turned off by too many spices, but also having the parents enjoy a nice meal, I came up with my plan: chicken thighs, pasta, creamy sauce and cheese. Children must love it! So I rolled up my sleeves and got to work.</span><br />
<br />
<br />
<div class="MsoNormal"></div><div class="MsoNormal"><span style="font-family: Verdana;">I used a six cheese Italian blend that has Mozzarella, Provolone, Parmesan, Asiago, Fontina and Romano Cheeses. It wasn’t too harsh in flavor that the kids wouldn’t enjoy it.<o:p></o:p></span></div><div class="MsoNormal"></div><div class="MsoNormal"><span id="fullpost"><span style="font-family: Verdana;">You will need:<o:p></o:p></span></span></div><div class="MsoNormal"></div><div class="MsoNormal"><span style="font-family: Verdana;">6 cups of elbow pasta cooked<o:p></o:p></span></div><div class="MsoNormal"><span id="fullpost"><span style="font-family: Verdana;">4 boneless chicken thighs (about 22 ounces) sliced in thin strips<o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-family: Verdana;">½ of a medium sweet onion, finely diced<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">1 clove garlic, finely chopped<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">4 ounces mushrooms chopped (Cremini and White button)<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">1 teaspoon salt<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">½ cup cheese Six Cheese Italian Blend)<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">¼ teaspoon black pepper<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">2 tablespoons olive oil<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">5 tablespoons butter<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">4 tablespoons flour<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">8 ounces heavy cream<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">1½ cups chicken broth<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana;">1 handful of parsley finely chopped<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Verdana; font-size: 10pt;">1/3</span><span style="font-family: Verdana;"> cup of cheese for the topping<o:p></o:p></span></div><div class="MsoNormal"></div><div class="MsoNormal"><span style="font-family: Verdana;">Begin with cooking the pasta as the directions suggest, as you will be requiring 6 cups of cooked pasta. By the time the pasta is cooked, the chicken and cream sauce will be ready. It’s so much easier when all ingredients are nice and hot so the baking time at the end will not be too long.<o:p></o:p></span></div><div class="MsoNormal"></div><div class="MsoNormal"><span style="font-family: Verdana;">Prepare your ingredients before hand. So start by slicing 4 boneless chicken thighs into thin strips, then, finely dice ½ of a medium sweet onion. Finely chop 1 clove of garlic and roughly chop a mix of 4 ounces Cremini and white button mushrooms. <o:p></o:p></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQzSKrwmd2P3LACfhIaH71Nq7DXm2-xazU7s5h4EIS_j3IUejQhF_DbHCWyH8WpTs2F9MTJGMJqbBRqBYqnl7SfpNV-6672gCBx9rBK7Tf8Kiygez_6NQ5GDEY3Cz_O2bfGBqbGFBBaGE/s1600/IMG_3725.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQzSKrwmd2P3LACfhIaH71Nq7DXm2-xazU7s5h4EIS_j3IUejQhF_DbHCWyH8WpTs2F9MTJGMJqbBRqBYqnl7SfpNV-6672gCBx9rBK7Tf8Kiygez_6NQ5GDEY3Cz_O2bfGBqbGFBBaGE/s1600/IMG_3725.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Chicken Strips, Onions, Garlic and Mushrooms</span></td></tr>
</tbody></table><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;">Heat a large skillet at medium high heat. Once the skillet is nice and hot, add 2 tablespoons olive oil and toss in the chicken strips evenly in the skillet. Let it brown for 3 minutes on one side, then toss again after 2 minutes. Add the finely diced onions and the chopped garlic and let soften for 3 minutes, tossing occasionally. Toss the chopped mushrooms in the skillet, then season the chicken mixture with 1 teaspoon salt and ¼ teaspoon black pepper and toss occasionally for another 3 minutes before transferring the mixture into a bowl.</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkG0-2Tq-4JHB9GIWrW45J8RWXwT2JiFYvGfZAaIQw_iN9hbJsUi_BLcIen1SSGMs0kUEmguuhQwHvRuonthxjO_8ofjWLXbeycgTv6JEhYsRh_BFsTVWhRzyhZIgIFNCzxFHzL46y9f0/s1600/IMG_3729.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkG0-2Tq-4JHB9GIWrW45J8RWXwT2JiFYvGfZAaIQw_iN9hbJsUi_BLcIen1SSGMs0kUEmguuhQwHvRuonthxjO_8ofjWLXbeycgTv6JEhYsRh_BFsTVWhRzyhZIgIFNCzxFHzL46y9f0/s1600/IMG_3729.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Creamy Sauce</span></td></tr>
</tbody></table><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;">Using the same skillet, over medium high heat, melt 5 tablespoons butter. Once the butter is melted and slightly bubbling, add 4 tablespoons flour and using a whisk, stir the butter and flour mixture so that it doesn’t burn for 1½ minutes. Turn the burner down to medium low, then add 8 ounces heavy cream and 1½ cups chicken broth and simmer on medium low heat till bubbling for about 4 minutes. Add chicken mixture and pasta to the cream sauce and toss well, ensuring that the pasta is well incorporated in the sauce. Turn the heat off.</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcKJIAtKGHS0H8ERKizlviKDjYnGlCKlD-yquwHMxTG9XwKl6DMx5bv69irbGAXj3D-0AwDc5eeLdyVkIGG8N8oyhhz4sGuDyRzvjkzZ1y1vk4kgonHkQlJ7U0SSD24gUeL38LAxb0Rac/s1600/IMG_3732.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcKJIAtKGHS0H8ERKizlviKDjYnGlCKlD-yquwHMxTG9XwKl6DMx5bv69irbGAXj3D-0AwDc5eeLdyVkIGG8N8oyhhz4sGuDyRzvjkzZ1y1vk4kgonHkQlJ7U0SSD24gUeL38LAxb0Rac/s1600/IMG_3732.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Chicken and Pasta Mixture with Parsley</span></td></tr>
</tbody></table><div class="MsoNormal"><span style="font-family: Verdana;"><o:p> </o:p></span><span class="Apple-style-span" style="font-family: Verdana;">Take a handful of parsley and finely chop. Add to the chicken and pasta mixture as well as ½ cup six cheese Italian blend. Toss the mixture well, again.</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo7vfhsyZUSo1iH8797B7K99CGHYBKNu-kq3IPqTo2oDgBKh92tWpicpAwN_NM1Vn3Tv4AoI33A73_EyjySZ_F0Pvo8L1PDQ-dTwAUcOGBXRTvR6esyztyb3D5XLmc_kCqyJL2OsjCz9k/s1600/IMG_3733.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo7vfhsyZUSo1iH8797B7K99CGHYBKNu-kq3IPqTo2oDgBKh92tWpicpAwN_NM1Vn3Tv4AoI33A73_EyjySZ_F0Pvo8L1PDQ-dTwAUcOGBXRTvR6esyztyb3D5XLmc_kCqyJL2OsjCz9k/s1600/IMG_3733.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Chicken and Pasta Mixture with six cheese Italian Blend</span></td></tr>
</tbody></table><div class="MsoNormal"><span style="font-family: Verdana;">I used 4 individual ramekins. Fill each with 2 cups of the mixture. Or if you wish, you can use two large ramekins and 4 smaller ones if you have little children. Top the ramekins evenly with </span><span style="font-family: Verdana; font-size: 10pt;">1/3</span><span style="font-family: Verdana;"> cup of six cheese Italian blend.</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8HUBva0Aj-EK_E_RPvMWtAyzGFFWJcBp3795QfydNRT-aE87wnnc8VG4UyhiNAc-ykngwEpK41M3w7cRhIsc38_kM10GsVZdSWJrlvTjxFx1oJrW5gD0LBFj00RL0B_njbSGc493wDBU/s1600/IMG_3740.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8HUBva0Aj-EK_E_RPvMWtAyzGFFWJcBp3795QfydNRT-aE87wnnc8VG4UyhiNAc-ykngwEpK41M3w7cRhIsc38_kM10GsVZdSWJrlvTjxFx1oJrW5gD0LBFj00RL0B_njbSGc493wDBU/s1600/IMG_3740.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Ramekin filled with Creamy Cheesy Chicken Pasta</span></td></tr>
</tbody></table><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana;">Since the mixture is still hot, turn the oven on to broil, on high. Place the ramekins on the top rack and broil until the cheese is golden brown. This will vary with each oven, but it shouldn’t take more than 2 minutes if as much.</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj8-WReHwLUcZ7bIWMwR4lJxe0wVSXOv0Uhc336O2wlO8iDmD17kWDh42Rz55lajyA3e-Sv4h3U00rTtipfOjizLikaThypIwx5PXgk3uX10tiAs7ryRKbmJ9gSH9jO1GXgPXSuvkgvlI/s1600/IMG_3809.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj8-WReHwLUcZ7bIWMwR4lJxe0wVSXOv0Uhc336O2wlO8iDmD17kWDh42Rz55lajyA3e-Sv4h3U00rTtipfOjizLikaThypIwx5PXgk3uX10tiAs7ryRKbmJ9gSH9jO1GXgPXSuvkgvlI/s1600/IMG_3809.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Ready to be Enjoyed!</span></td></tr>
</tbody></table><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana; font-size: 16px;">This serves 4. Voilà. The whole family enjoyed this and I was told that the kids didn’t even mind the parsley, so I was quite happy.</span></div></span>Natascha Kessler - Heaven on Hearthhttp://www.blogger.com/profile/06791493603241766143noreply@blogger.com1