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A warming soup

When I was a kid in Detroit, our family was all about practical home cooking from fresh ingredients. One of the few prepared foods that was a regular part of the rotation came in a can: Habitant French-Canadian Pea Soup. And, you know, all these years later, I still love this soup—and, wonderfully, it still tastes the same: hearty, soothing, and delicious. It’s still a part of our lives, even though now, to buy it, we have to drive to Canada.

go-to-the-recipeSince we live in Chicago, this is not a practical approach. But of course you know what is: making it ourselves.

This soup—sometimes called Quebecois penicillin—has been a staple of Canadian cooking for centuries. It’s simple to make, economical, healthy and very tasty. Aube Giroux, on her wonderful blog Kitchen Vignettes, writes about her mother preparing this soup. Her mother actually grew an array of heritage peas over many years, trying to find the ideal soup pea that captured the flavor she remembered from her own childhood. She eventually did find it: Darlaine peas, a variety that is still available from some specialist growers.

This recipe, which is a riff on Aube’s, can be prepared in two or three simple, meditative hours. It’s made with yellow split peas, which are actually mature whole peas. Their skins are removed, then the peas are split in half; this eliminates the need for soaking and shortens their cooking time. This recipe makes enough soup to serve four as a hearty meal. It can be doubled or tripled, and honestly, you might as well do that to have plenty of leftovers for later in the week. Try it. You too will want to make it a regular part of your life.  

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Go with a crowd

Vegetable and Mushroom Dumplings surely can’t compare to their plump, porky brethren, but offer a highly competent, crowd-pleasing combination of springy wonton wrappers and tender umami fillings. The same can be said for the Vegetable and Mushroom Bun, which simply replaces that thin and chewy exterior with a puffy, fluffy cloud of steamed white bread. Essential for enjoyment is the DIY dip you’ll concoct from slivers of fresh ginger and black vinegar, mixed to taste Rent long staying serviced apartments.

No, that alone would not bring me running back to the Westfield Valley Fair mall where this Santa Clara locale has set up shop, of all places. It’s the starters and sides that make this meal. Like Thanksgiving dinner, side dishes are the stars of this showfinancial aid and scholarships hong kong.

Go with a crowd and order every single plant-based appetizer because I can’t imagine leaving without just a bite of each transcendent taste lingering on my tongue. Soy Noodle Salad, a cold composition of shredded bean curd, is an absolute necessity. Deceptively simple on the surface, masterfully balanced flavors play on every delicate strand,

sparkling with gently salty, sweet, sour, bitter, and savory notes in such perfect harmony that one can’t be fully separated from another. The Cucumber Salad arrives at the table like a statuesque work of edible art. Columns of stacked cylinders are crowned with a single clove of marinated garlic, which is a prize you’ll want to fight for, by the way. Wood Ear Mushrooms in Vinegar Dressing may not resonate as universally, but for fungus fiends, this is slippery plateful of earthy bliss hong kong offshore account.

Flip over to the section on greens and dig in deep. Every single dish here is completely vegan! Picking here comes down to personal preference, but don’t sleep on the Sauteed String Beans, lightly blistered from the kiss of the wok and dripping with sizeable garlic chunks. Taiwanese Cabbage gets a similar treatment, providing one of the few great examples of the concept this side of the seas.

Dessert buns stuffed with red bean paste or taro also tempt for a sweet plant-based finish, but I can’t personally vouch for these treats. Undone by an unreasonable attempt to eat through the full range of vegan specialties, I left feeling quite like an overstuffed dumpling myself.

Though you may go for the dumplings, you’ll inevitably come back for the vegetables.  

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Grandma's Special Salmon Sauce

I would get up at 6am with my dad, pull on my boots and add one jacket on top of another. At only 8 years old, I'd fill that dented and well-loved Stanley thermos with hot chocolate - dad had his thermos of coffee - and traipse with him to the boat. I can still see the boat bobbing by the dock and smell the salty ocean water. A few seagulls say hello, but all else is quiet, serene - we witness the crack of dawn V6 Series VRF.

He loved to fish, and I loved being part of dad's crew. I'd curl up on the bright blue, tattered vinyl boat seat then stare at the end of my fishing pole for hours. Was that a bite? We listened to music - or Bill Cosby or the Nylons - and if my Uncle or grandpa were fishing on a nearby boat - we'd call them on the CB (long before cell phones existed). Roger master of english hong kong.

After hours filled with a few exciting minutes of reeling like a mad-person, nets flying and big proud grins - we'd pull in our poles and motor back to dock.I would watch as my dad deftly fileted each fish - on the dock there would be a pseudo sink with a spray hose and slab of wood HKUE DSE.

My family ate salmon frequently. Often we would fish near the San Juan Islands off the coast of Washington state. Back in the day: we would catch our limits. We loved to eat salmon. And we always, always ate it with grandma's special sauce. Now that I think about it: it was like smearing tomato aspic on the highest quality line-caught salmon you could find. Who does that?  

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Can I just start with “Whew”. The last couple of months have been a whirlwind, but as the holidays start to settle in, I’m finding myself finally with a some time to myself Heating Ventilation and Air Conditioner.

Yeah! So what do I do? Well, once I got the marathon couch/Netflix time out of my system, I find myself back in the studio doing what I do. No real surprise there.

What is a little surprising is that despite a myriad of holiday shoots (like this one, this one, and a bunch of these. I particularly loved these cookies) and feasting on the leftovers, I still seem to be thinking about holiday treats. Like these gingerbread meringues.

I blame the What Katie Ate cookbook, and it’s gorgeous chocolate meringue shot. Who isn’t inspired to make a batch of those? But instead of chocolate, I thought a little seasonal spice would be a nice touch master of resource management hong kong.

My meringue recipe is a bit of a blend of the meringue from What Katie Ate and recipe inspired by Ottolenghi in The Guardian, which toasts the sugar slightly before adding it to the egg white. To get a real gingerbread flavor, I used a bit of molasses along with a blend of cane and coconut sugars (although you could just use regular sugar for both). The meringues take on a lovely tan color, even before adding the spices. I like to add a little cocoa powder just barely folded in to add a little more mottling to the meringues.

Mine got a little crinkly as they baked, but they were still light and delicious!

These meringues are good as they are, but also tasty with a little ginger and powdered sugar mixture sprinkled on top.  

Posted by signuplove16 at 14:21Comments(1)


Athens Snaps - and Frozen Yoghurt with Greek Olive Oil

Apologies for another long absence here – and thank you so much for all your kind words and prayers on my last post, I’m very grateful for your support master of laws hong kong.

My trip to Japan was a very emotional one, but I’m glad I went back to see what is really happening through my own eyes. It’s already been a year since the earthquake – some things are back to normal, but in most affected parts there are still thousands of people who need both short and long term support.

I’m organising a Japan fundraiser at the moment which I’m hoping to launch in April through my blog. It will be a raffle full of wonderful foodie prizes, so stay tuned and I hope many people can help to raise money for those who still need help.

Meantime, I’ve been travelling a lot for my work, and there are so many stories that I’d love to share here – hopefully I’ll get back into the habit of posting more regularly this year Oil Free Magnetic Centrifugal Chiller

I went to Athens last autumn to shoot for a wonderful olive oil company called Esti – I had been working with them for a while and the lovely owner George asked me to come and shoot around the city as well as shooting for his wife Ada’s beautiful Fresh Hotel.

It was my first time to visit Greece and I only had a few days in Athens – sadly when I was there, many strikes were going on because of the economic crisis, so I had to shorten my already shot stay otherwise I wouldn’t have been able to fly back :( There certainly wasn’t enough time to fully explore, but I really enjoyed staying in the city full of rich history, lovely people, and of course beautiful food. I was particularly excited strolling through the central fish and meat market which is just around the corner from Fresh Hotel – it was vast and great fun to explore. Everyone at the hotel looked after me well, not to mention George, Ada and all the people from Esti.  

Posted by signuplove16 at 20:12Comments(0)


Karaage: Chinese-style Japanese fried chicken

When we are in Detroit, which is every few weeks these days, we almost always find some reason/excuse to have dinner at Johnny Noodle King. This small, busy, fast-moving joint is always bustling and always full of all sorts of people who happily line up for a bowl of ramen, a nice drink and some terrific Japanese-inspired snacks Air to water Heat Pump systems.

go-to-the-recipeWe’ve explored a lot of things on Johnny’s menu, from the straight-ahead shoyu broth ramen to one night’s ramen special that included a fish and lobster broth and a filet of sautéed bluefish, which was one of the best things I’ve ever eaten. There are snacks, there’s torched mackerel, there’s seaweed salad, inari buns, pad si u, and a pork donut. It’s all superb VRF system design.

And arching over all of this terrific food is the place itself: hardworking, generous, determined, enthusiastic, diverse. It is one of the quintessential Detroit experiences made in hongkong.

You line up for your little table, you order from a gracious, tough, smart server, your delicious meal comes lightning fast.

Then you step outside onto Fort Street. At that point and at that hour, Fort Street is so broad, so empty. The neighboring forges and machine shops are silent—shut for the night. You are near the river, with the bridge to Canada right there, high, spare, strong, always crammed with traffic and so nearby that you can count the cars and trucks, even in the night, and the air smells of steel, of water, of exhaust, of trees, and you walk to your car, satisfied and excited, heading on to the next place in the haunting Detroit night.  

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I couldn’t help myself, I just had to make another cake. This time, a celebration of the summery fragrance of those frothy elderflower blossoms that are so characteristic of June. If you’re lucky, you still have access to these precious flowers. They’re still around here, but we’ve had a ton of rain lately and so they’re on their way out. But even if the flowers have disappeared, fear not – you can use bought elderflower cordial. I wanted to imbue a cake with that heavenly floral scent and could think of no better pairing than the pure simplicity of ripe strawberries. This Strawberry and Elderflower Curd Layer Cake is delicately flavoured and perfectly captures the essence of early summer. It sure looks a treat, too! Imagine bringing this out at the end of your summer picnic or barbecue VRF system.

It’s hasn’t been feeling too summery around here lately though! We’ve had so much rain over the past two weeks and the sun has been a distant memory. Although as I write, it appears we have been graced with blue skies so I’m hopeful that the weather is changing. My husband and I have some time off work at the moment and we’re off for a short break in a couple of days to celebrate our wedding anniversary. I can’t believe we’ve been married a year! The time has flown by. I’m looking forward to spending a few days together in the beautiful English countryside. Perhaps the sun will come out for us! Either way, I’m just excited to enjoy some different scenery and to seek out some delicious food along the way serviced apartment HK.

The star of this cake is the strawberry and elderflower curd which is slathered between the layers. I adore making lemon curd but I wanted to make something different and strawberry curd just sounded so delicious! I wondered if I could infuse it with the delicate perfume of elderflower and it actually worked really well! The flavour is subtle, yet undeniable. The recipe makes two jars of curd so you’re set for not only this cake, but plenty of summer desserts – this would be perfect on scones, in eton mess, basically anywhere you would use lemon curd Sage online!

This cake is really easy to make. A simple vanilla sponge is drenched with elderflower cordial and filled with strawberry and elderflower curd, lightly sweetened whipped cream and fresh sliced strawberries. What’s not to love? The curd can be made ahead of time and is a lovely relaxing afternoon task – the recipe requires you to strain the curd multiple times as you make it but it’s not that much of a hardship and is really worth it for the silky smooth texture which results. However, feel free to skip these steps if

you don’t have time, the recipe will still work! Go on, give this Strawberry and Elderflower Curd Layer Cake a try and let’s see if we can get the sun to shine!  

Posted by signuplove16 at 20:58Comments(0)


Roasted Poblano & Sweet Corn Chicken Salad

Sweet corn is in it’s prime season in the Midwest right now and it’s time to take full advantage of the sweet and savory vegetable. We have a whole garden full of pearl sweet corn that is ripe for the picking. My husband and family love to enjoy it boiled with butter and salt, but I love mixing it into savory dishes for something a little healthier. From Buffalo Chicken Sweet Corn Tostadas to this Roasted Poblano & Sweet Corn Chicken Salad, sweet corn is the perfect compliment to spicier recipes Variable refrigerant volume system!

Chicken salads are such a great way to meal prep lunches. They can be stored refrigerated for days and they are easy to mix up with a wide variety of flavors. From sweeter varieties like this Pomegranate & Apple Chicken Salad to something with classic flavors like this Light Ranch BLT Chicken Salad, there are countless ways to make lettuce wraps and sandwiches out of your favorite chicken salad weekend market.

Whether you are looking to cut calories and fat or are just looking for the best flavors, I like to substitute some of the mayonnaise in my chicken salad recipes with non-fat plain Greek yogurt. This not only lightens things up, but it adds a nice tang to the dish as well. Even when I am not concerned in the slightest with cutting calories, I still use Greek yogurt because I find all the mayonnaise just a bit overwhelming employer tax return hk.

Roast up some Poblano peppers and sweet corn and mix it into this chicken salad for a sweet and smokey flavored Roasted Poblano & Sweet Corn Chicken Salad that is perfect in lettuce cups, made into a sandwich or simply enjoyed with some crackers! It is a unique twist on chicken salad that you are sure to love with the fresh ingredients.  

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Vanilla is one of the most enduring, loved flavors in the dessert world. It’s often added to recipes just as a hint of extra flavor, but I have a soft spot for sweet treats that keep the focus pretty squarely on vanilla all on its own Ceiling mounted type air conditioner.

I spend a great deal of time trying to come up with new and different recipes with interesting flavor combinations and new twists. But I never stop craving classic, simple flavors. And, of course, one of the most classic uses of vanilla is cheesecake companies management!

This Vanilla Bean Cheesecake is all about the vanilla, from the vanilla wafer crust to the vanilla-laden filling. It can be made with vanilla beans, but I tend to favor vanilla bean paste for its convenience and price. I always keep a jar of it in my pantry for those recipes that need a good dose of vanilla. The flavor is amazing, plus you’ll get plenty of vanilla bean specks for that unmistakable look.

There aren’t a lot of surprises in making this cheesecake. In fact, making this cheesecake is about as simple as it gets. If you’ve baked any other cheesecakes from BoB, you’ll recognize the baking technique that I’ve been using for years. It takes a bit of time, but the results are always perfect. Just be sure to factor in all the oven time when you’re ready to bake scholarship for overseas study.

I love how versatile this cheesecake is. It’s absolutely delicious served as is. Add some sweetened whipped cream if you like. During berry season, serve it alongside some fresh ones, or make a simple berry compote to serve with it. Or how about some chocolate sauce? Or caramel sauce? So many possibilities!  

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Chocolate Pecan Slab Pie

Pecans are the great American nut and at no time of the year are they more in demand than around the holidays. There are a lot of different nuts grown in the United States Serviced apartments;

walnuts, almonds, pistachios, and hazelnuts, but a pie made with toasted pecans is a holiday tradition and every year I have the urge to make one.

Recently an American membership-only store opened in France, and while there are many French hypermarchés (mega-stores), this one caused a splash, particularly amongst Americans, because they have things like big rolls of their famous plastic wrap with that superlative cutter, IPA beers, and from what I hear, big bags of pecans hong kong bookkeeping.

There’s always been Metro, a similar mega-store that carries more restaurant-supply items. But there’s a huge refrigerator filled with every kind of French cheese (and butter) that you can imagine, sold whole (like an entire wheel of Brie) or butter in large blocks, and they give you down jackets to wear because you want to spend so much time in there. It really is that cold. But you need to be a professional to go there hong kong studentships for international students.

I don’t have room for an entire wheel of Brie – and I’m not talking about in my stomach (which I’d be up for trying…), but in my refrigerator – but I do have room for pecans, which I stockpile as the holidays get closer and closer. Over the years, I’ve made Ginger Pecan Pie and Chocolate Pecan Pie with my precious pecans that I haul back from the States because I’m not schlepping out to the boonies on the outskirts of Paris to get a bag of pecans when I can carry them 5500 miles over the Atlantic. (And sometimes pay extra in luggage fees.) That makes sense. Right?  

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