tag:blogger.com,1999:blog-25103970785876963022024-03-16T13:04:43.942-07:00Cooking FinlandA Finnish food blog exploring the cuisine of Finland and Scandinavia. Finnish recipes adapted for an American kitchen.Elizabethhttp://www.blogger.com/profile/07751345150459980798noreply@blogger.comBlogger88125tag:blogger.com,1999:blog-2510397078587696302.post-85932357771083310682013-09-26T13:48:00.003-07:002013-09-26T13:48:59.213-07:00<h2>
Paula Deen's Apple Raisin Muffins - Adapted into 4 Mini Bread Loaves With added Nutrition - by Karen</h2>
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So, a friend of mine suggested this recipe, and since we just picked apples straight from the tree, I decided to give it a go. I used 2 large Gravenstein apples, switched things up by adding half craisins half golden raisins, added toasted almonds instead of walnuts, swapped out all purpose flour for half white whole wheat and half sprouted whole wheat flour, then finally, added a tablespoon each of chia seeds and hemp seed hearts, just for added nutrients.</div>
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The original recipe is <a href="http://www.pauladeen.com/recipes/recipe_view/apple_raisin_muffins" target="_blank">HERE</a>. </h3>
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I started by bringing the first set of ingredients to a boil. Then I took it off the stove and let it cool. This was 1 cup water, 2 cups sugar, 2 cups grated Gravenstein apples, 2 sticks of butter (2 cups), 1 cup golden raisins, 1 cup craisins, 1 tsp. cinnamon, 1tsp. fresh grated nutmeg, and 1 tsp. ground cloves.</div>
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While I let this mixture cool, I warmed the oven to 350 degrees fahrenheit, and toasted one cup of raw almonds for 4 minutes (just until you can smell almonds). I cooled the almonds, chopped them coarsely, and placed them in a large bowl. To that bowl I added 1 Tbsp. chia seeds, 1 Tbsp. raw hemp hearts, 1.75 cups white whole wheat flour, 1.75 cups sprouted whole wheat flour, and 2 tsp. baking soda.</div>
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With a wooden spoon, I simply mixed the dry ingredients with the wet ingredients which had cooled. I evenly divided it into my 4 loaf pan, and baked it for 55 minutes at 350 degrees.</div>
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The unique ingredients I added can be investigated by clicking on their text below:</h3>
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<a href="http://www.fooducate.com/app#page=product&id=49934B10-060C-11E1-8977-1231380C180E" target="_blank">Chia Seeds</a></div>
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<a href="http://manitobaharvest.com/category/13/Hemp-Hearts.html" target="_blank">Hemp Hearts</a></div>
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<a href="http://www.iherb.com/Bob-s-Red-Mill-Organic-White-Whole-Wheat-Flour-5-lbs-2-26-kg/35717" target="_blank">White Whole Wheat Flour</a></div>
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<a href="http://onedegreeorganics.com/products/8" target="_blank">Sprouted Whole Wheat Flour</a></div>
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<a href="http://www.oceanspray.com/Products/Craisins%C2%AE-Dried-Cranberries/Original-Dried-Cranberries-(1).aspx" target="_blank">Craisins</a></div>
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The loaf pan can be found: <a href="http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=3912&categoryCode=FH" target="_blank">HERE</a></h3>
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Each loaf can be sliced into 8 pieces, and the Nutrition Information is as follows:</h3>
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Serves <input class="text short" id="recipe_servings" name="recipe[servings]" size="30" style="background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/bg_input_1.png); background-repeat: no-repeat no-repeat; border-bottom-color: rgb(241, 241, 241); border-bottom-width: 1px; border-right-color: rgb(241, 241, 241); border-right-width: 1px; border-style: none solid solid none; color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: 1em; font-style: inherit; margin: 3px 0px; outline: 0px; padding: 5px; vertical-align: middle; width: 30px;" type="text" value="24.0" /> people</div>
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<table class="table0" id="meal-table" style="border-collapse: collapse; border-spacing: 0px; clear: left; font-family: inherit; font-size: 12px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; width: 620px;"><colgroup style="font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><col class="col-1" style="font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; width: 0px;"></col><col class="col-2" style="font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; width: 0px;"></col><col class="col-2" style="font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; width: 0px;"></col><col class="col-2" style="font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; width: 0px;"></col><col class="col-2" style="font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; width: 0px;"></col><col class="col-2" style="font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; width: 0px;"></col><col class="col-2" style="font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; width: 0px;"></col><col class="col-8" style="font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; width: 0px;"></col></colgroup><thead style="font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<tr style="font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><td class="first" style="background-image: none; border: none; color: #f7941e; font-family: Arial, Helvetica, sans-serif; font-size: 16px; font-style: inherit; font-weight: bold; margin: 0px; outline: 0px; padding: 6px; text-transform: capitalize; vertical-align: middle;">Ingredients</td><td style="background-color: #035184; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; color: white; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 0px; outline: 0px; padding: 6px; text-align: center; text-transform: capitalize; vertical-align: middle;">Calories</td><td style="background-color: #035184; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; color: white; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 0px; outline: 0px; padding: 6px; text-align: center; text-transform: capitalize; vertical-align: middle;">Carbs</td><td style="background-color: #035184; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; color: white; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 0px; outline: 0px; padding: 6px; text-align: center; text-transform: capitalize; vertical-align: middle;">Fat</td><td style="background-color: #035184; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; color: white; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 0px; outline: 0px; padding: 6px; text-align: center; text-transform: capitalize; vertical-align: middle;">Protein</td><td style="background-color: #035184; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; color: white; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 0px; outline: 0px; padding: 6px; text-align: center; text-transform: capitalize; vertical-align: middle;">Sodium</td><td style="background-color: #035184; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; color: white; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 0px; outline: 0px; padding: 6px; text-align: center; text-transform: capitalize; vertical-align: middle;">Sugar</td></tr>
</thead><tbody style="font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<tr style="font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><td class="first" style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; vertical-align: middle;">Butter - Salted, 2 cup</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">3,255</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">0</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">368</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">4</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">2,615</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">0</td><td class="delete" style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 0px; text-align: center; vertical-align: middle;"><a href="http://www.myfitnesspal.com/recipe/delete_ingredient/1?type=edit" style="color: red !important; cursor: pointer; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; position: relative; text-decoration: none; vertical-align: baseline;"><img alt="Ico_delete" src="http://d34yn14tavczy0.cloudfront.net/assets/ico_delete-9ea81584a866d74399a65ad7f8edf952.gif" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" /></a></td></tr>
<tr style="font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><td class="first" style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; vertical-align: middle;">Water - Municipal, 1 cup (8 fl oz)</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">0</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">0</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">0</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">0</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">5</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">0</td><td class="delete" style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 0px; text-align: center; vertical-align: middle;"><a href="http://www.myfitnesspal.com/recipe/delete_ingredient/2?type=edit" style="color: red !important; cursor: pointer; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; position: relative; text-decoration: none; vertical-align: baseline;"><img alt="Ico_delete" src="http://d34yn14tavczy0.cloudfront.net/assets/ico_delete-9ea81584a866d74399a65ad7f8edf952.gif" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" /></a></td></tr>
<tr style="font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><td class="first" style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; vertical-align: middle;">Domino - Organic Sugar, 96 teaspoon</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">1,440</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">384</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">0</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">0</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">0</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">384</td><td class="delete" style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 0px; text-align: center; vertical-align: middle;"><a href="http://www.myfitnesspal.com/recipe/delete_ingredient/3?type=edit" style="color: red !important; cursor: pointer; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; position: relative; text-decoration: none; vertical-align: baseline;"><img alt="Ico_delete" src="http://d34yn14tavczy0.cloudfront.net/assets/ico_delete-9ea81584a866d74399a65ad7f8edf952.gif" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" /></a></td></tr>
<tr style="font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><td class="first" style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; vertical-align: middle;">Apple Any - Large, 2 apple</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">190</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">62</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">0</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">0</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">0</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">46</td><td class="delete" style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 0px; text-align: center; vertical-align: middle;"><a href="http://www.myfitnesspal.com/recipe/delete_ingredient/4?type=edit" style="color: red !important; cursor: pointer; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; position: relative; text-decoration: none; vertical-align: baseline;"><img alt="Ico_delete" src="http://d34yn14tavczy0.cloudfront.net/assets/ico_delete-9ea81584a866d74399a65ad7f8edf952.gif" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" /></a></td></tr>
<tr style="font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><td class="first" style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; vertical-align: middle;">Raisins Sunmaid - California Golden Raisins, 1 cup</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">520</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">124</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">0</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">4</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">40</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">116</td><td class="delete" style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 0px; text-align: center; vertical-align: middle;"><a href="http://www.myfitnesspal.com/recipe/delete_ingredient/5?type=edit" style="color: red !important; cursor: pointer; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; position: relative; text-decoration: none; vertical-align: baseline;"><img alt="Ico_delete" src="http://d34yn14tavczy0.cloudfront.net/assets/ico_delete-9ea81584a866d74399a65ad7f8edf952.gif" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" /></a></td></tr>
<tr style="font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><td class="first" style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; vertical-align: middle;">Ocean Spray (Grams) - Craisins Dried Cranberries - Original, 168 g</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">546</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">139</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">0</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">0</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">0</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">109</td><td class="delete" style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 0px; text-align: center; vertical-align: middle;"><a href="http://www.myfitnesspal.com/recipe/delete_ingredient/6?type=edit" style="color: red !important; cursor: pointer; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; position: relative; text-decoration: none; vertical-align: baseline;"><img alt="Ico_delete" src="http://d34yn14tavczy0.cloudfront.net/assets/ico_delete-9ea81584a866d74399a65ad7f8edf952.gif" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" /></a></td></tr>
<tr style="font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><td class="first" style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; vertical-align: middle;">Generic - Spice - Cinnamin, 1 tsp</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">0</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">0</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">0</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">0</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">0</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">0</td><td class="delete" style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 0px; text-align: center; vertical-align: middle;"><a href="http://www.myfitnesspal.com/recipe/delete_ingredient/7?type=edit" style="color: red !important; cursor: pointer; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; position: relative; text-decoration: none; vertical-align: baseline;"><img alt="Ico_delete" src="http://d34yn14tavczy0.cloudfront.net/assets/ico_delete-9ea81584a866d74399a65ad7f8edf952.gif" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" /></a></td></tr>
<tr style="font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><td class="first" style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; vertical-align: middle;">Ground Nutmeg - 1 Tsp, 1 tsp (2.2g)</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">12</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">1</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">1</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">0</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">0</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">1</td><td class="delete" style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 0px; text-align: center; vertical-align: middle;"><a href="http://www.myfitnesspal.com/recipe/delete_ingredient/8?type=edit" style="color: red !important; cursor: pointer; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; position: relative; text-decoration: none; vertical-align: baseline;"><img alt="Ico_delete" src="http://d34yn14tavczy0.cloudfront.net/assets/ico_delete-9ea81584a866d74399a65ad7f8edf952.gif" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" /></a></td></tr>
<tr style="font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><td class="first" style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; vertical-align: middle;">King Arthur Flour - White Whole Wheat Flour, 0.4375 cup (30g)</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">175</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">32</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">1</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">7</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">0</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">0</td><td class="delete" style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 0px; text-align: center; vertical-align: middle;"><a href="http://www.myfitnesspal.com/recipe/delete_ingredient/9?type=edit" style="color: red !important; cursor: pointer; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; position: relative; text-decoration: none; vertical-align: baseline;"><img alt="Ico_delete" src="http://d34yn14tavczy0.cloudfront.net/assets/ico_delete-9ea81584a866d74399a65ad7f8edf952.gif" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" /></a></td></tr>
<tr style="font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><td class="first" style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; vertical-align: middle;">One Degree - Organic Sprouted Whole Wheat Flour, 0.4375 cup</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">123</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">21</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">1</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">5</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">0</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">0</td><td class="delete" style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 0px; text-align: center; vertical-align: middle;"><a href="http://www.myfitnesspal.com/recipe/delete_ingredient/10?type=edit" style="color: red !important; cursor: pointer; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; position: relative; text-decoration: none; vertical-align: baseline;"><img alt="Ico_delete" src="http://d34yn14tavczy0.cloudfront.net/assets/ico_delete-9ea81584a866d74399a65ad7f8edf952.gif" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" /></a></td></tr>
<tr style="font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><td class="first" style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; vertical-align: middle;">Mccormick - Ground Cloves, 1 tsp</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">7</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">1</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">0</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">0</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">5</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">0</td><td class="delete" style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 0px; text-align: center; vertical-align: middle;"><a href="http://www.myfitnesspal.com/recipe/delete_ingredient/11?type=edit" style="color: red !important; cursor: pointer; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; position: relative; text-decoration: none; vertical-align: baseline;"><img alt="Ico_delete" src="http://d34yn14tavczy0.cloudfront.net/assets/ico_delete-9ea81584a866d74399a65ad7f8edf952.gif" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" /></a></td></tr>
<tr style="font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><td class="first" style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; vertical-align: middle;">Baking soda, 2 tsp</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">0</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">0</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">0</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">0</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">2,517</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">0</td><td class="delete" style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 0px; text-align: center; vertical-align: middle;"><a href="http://www.myfitnesspal.com/recipe/delete_ingredient/12?type=edit" style="color: red !important; cursor: pointer; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; position: relative; text-decoration: none; vertical-align: baseline;"><img alt="Ico_delete" src="http://d34yn14tavczy0.cloudfront.net/assets/ico_delete-9ea81584a866d74399a65ad7f8edf952.gif" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" /></a></td></tr>
<tr style="font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><td class="first" style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; vertical-align: middle;">Almonds, Whole Natural* - Almonds, 138 g/about 24 nuts</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">782</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">28</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">69</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">32</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">0</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">5</td><td class="delete" style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 0px; text-align: center; vertical-align: middle;"><a href="http://www.myfitnesspal.com/recipe/delete_ingredient/13?type=edit" style="color: red !important; cursor: pointer; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; position: relative; text-decoration: none; vertical-align: baseline;"><img alt="Ico_delete" src="http://d34yn14tavczy0.cloudfront.net/assets/ico_delete-9ea81584a866d74399a65ad7f8edf952.gif" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" /></a></td></tr>
<tr style="font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><td class="first" style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; vertical-align: middle;">Dry - Chia Seeds, 1 T</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">60</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">6</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">5</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">3</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">3</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">0</td><td class="delete" style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 0px; text-align: center; vertical-align: middle;"><a href="http://www.myfitnesspal.com/recipe/delete_ingredient/14?type=edit" style="color: red !important; cursor: pointer; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; position: relative; text-decoration: none; vertical-align: baseline;"><img alt="Ico_delete" src="http://d34yn14tavczy0.cloudfront.net/assets/ico_delete-9ea81584a866d74399a65ad7f8edf952.gif" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" /></a></td></tr>
<tr style="font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><td class="first" style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; vertical-align: middle;">Manitoba Harvest Organic - Seeds & Nuts: Hemp Hearts Raw Shelled, 9 g (3 Tbsp)</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">51</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">1</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">4</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">3</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">0</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">0</td><td class="delete" style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 0px; text-align: center; vertical-align: middle;"><a href="http://www.myfitnesspal.com/recipe/delete_ingredient/15?type=edit" style="color: red !important; cursor: pointer; font-family: inherit; font-size: 16px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; position: relative; text-decoration: none; vertical-align: baseline;"><img alt="Ico_delete" src="http://d34yn14tavczy0.cloudfront.net/assets/ico_delete-9ea81584a866d74399a65ad7f8edf952.gif" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" /></a></td></tr>
<tr class="bottom" style="font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><td class="first alt" style="background-color: white; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; color: #0f73ab; font-family: Arial, Helvetica, sans-serif; font-style: inherit; font-weight: bold; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; vertical-align: middle;"><a href="http://www.myfitnesspal.com/recipe/add_ingredient?type=edit" style="color: #0072bc; cursor: pointer; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Add Ingredient</a></td><td style="background-color: white; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; color: #0f73ab; font-family: Arial, Helvetica, sans-serif; font-style: inherit; font-weight: bold; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;"> </td><td style="background-color: white; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; color: #0f73ab; font-family: Arial, Helvetica, sans-serif; font-style: inherit; font-weight: bold; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;"> </td><td style="background-color: white; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; color: #0f73ab; font-family: Arial, Helvetica, sans-serif; font-style: inherit; font-weight: bold; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;"> </td><td style="background-color: white; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; color: #0f73ab; font-family: Arial, Helvetica, sans-serif; font-style: inherit; font-weight: bold; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;"> </td><td style="background-color: white; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; color: #0f73ab; font-family: Arial, Helvetica, sans-serif; font-style: inherit; font-weight: bold; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;"> </td><td style="background-color: white; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; color: #0f73ab; font-family: Arial, Helvetica, sans-serif; font-style: inherit; font-weight: bold; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;"> </td><td style="background-color: white; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; color: #0f73ab; font-family: Arial, Helvetica, sans-serif; font-style: inherit; font-weight: bold; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;"></td></tr>
</tbody></table>
<br class="Apple-interchange-newline" /><table class="table0 total" id="mealTableTotal" style="border-collapse: collapse; border-spacing: 0px; font-family: inherit; font-size: 14px; font-style: inherit; font-weight: bold; margin: 15px 0px 44px; outline: 0px; padding: 0px; vertical-align: baseline; width: 619px;" summary="Change Measurements"><colgroup style="font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><col class="col-1" style="font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; width: 0px;"></col><col class="col-2" style="font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; width: 0px;"></col><col class="col-2" style="font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; width: 0px;"></col><col class="col-2" style="font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; width: 0px;"></col><col class="col-2" style="font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; width: 0px;"></col><col class="col-2" style="font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; width: 0px;"></col><col class="col-2" style="font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; width: 0px;"></col><col class="col-8" style="font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; width: 0px;"></col></colgroup><tbody style="font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<tr class="total" style="font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><td class="first" style="background-image: none; border-bottom-width: 0px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; margin: 2px 0px 0px; outline: 0px; padding: 0px 10px 0px 0px; text-align: right; vertical-align: middle;">Total:</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; font-weight: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">7,161</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; font-weight: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">799</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; font-weight: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">449</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; font-weight: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">58</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; font-weight: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">5,185</td><td style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; font-weight: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">661</td><td class="empty" style="background-image: none; border-bottom-width: 0px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; font-family: Arial, Helvetica, sans-serif; font-style: inherit; font-weight: inherit; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;"></td></tr>
<tr class="total" style="font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><td class="first" style="background-color: white; background-image: none; border-bottom-width: 0px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 18px; margin: 2px 0px 0px; outline: 0px; padding: 0px 10px 0px 0px; text-align: right; vertical-align: middle;">Per Serving:</td><td class="per_serving_total" id="per_serving_0" style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 18px; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">224</td><td class="per_serving_total" id="per_serving_1" style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 18px; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">25</td><td class="per_serving_total" id="per_serving_2" style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 18px; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">14</td><td class="per_serving_total" id="per_serving_3" style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 18px; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">2</td><td class="per_serving_total" id="per_serving_4" style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 18px; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">162</td><td class="per_serving_total" id="per_serving_5" style="background-color: #f6f6f6; background-image: url(http://d34yn14tavczy0.cloudfront.net/assets/bg/dot.gif); background-position: 50% 0%; background-repeat: repeat no-repeat; border-bottom-color: rgb(230, 230, 230); border-bottom-style: solid; border-bottom-width: 1px; border-right-color: rgb(255, 255, 255); border-right-style: solid; border-right-width: 1px; color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 18px; margin: 2px 0px 0px; outline: 0px; padding: 6px 10px; text-align: right; vertical-align: middle;">21</td></tr>
</tbody></table>
</div>
Unknownnoreply@blogger.com14tag:blogger.com,1999:blog-2510397078587696302.post-58252072178915255322013-09-04T18:04:00.000-07:002013-09-04T18:04:07.185-07:00Want a little Soup to go with the fresh baked Pide bread I posted?Hi, Elizabeth's friend Karen, again. Today I was looking for a way to start using the massive bags of brown rice and lentils I purchased at the warehouse store last week. I found a recipe in one of my old cookbooks, <u>Jane Brody's Good Food Gourmet</u>, from 1990. You can find the book on Amazon.com <a href="http://www.amazon.com/Jane-Brodys-Good-Food-Gourmet/dp/0553352954" target="_blank">here.</a> Of course, in typical fashion, I scrounged around the kitchen after I found the recipe, and could not quite come up with the exact same ingredients. But that never stops me.<br />
<br />
So, Jane's original recipe is called <b>Asian Lentil and Brown Rice Soup</b>. I will tell you where I veered from the original recipe as I walk you through what I did.<br />
<br />
First, I started with 10 cups of water, put it in a large soup pot to boil, and added 2 cups of lentils and 1/2 cup of rice. While that was cooking, I began to prepare the flavor portion of the soup. The lentils and rice cook for a whole 30 minutes at medium heat, somewhere between a rolling boil and a simmer.<br />
<br />
I chopped up 4 large cloves of garlic into a nice mince, which is just basically really small pieces. I did not have fresh ginger root, so I grated about a teaspoon of my dried ginger root, which is a lovely spice to keep on hand. I buy mine online at <a href="http://www.thespicehouse.com/spices/china-number-one-ginger-whole-root-and-powder#content" target="_blank">The Spice House</a>. Then I chopped a whole small yellow onion instead of the cup of chopped scallions which the recipe called for. I also chopped up a cup of celery, keeping the pieces about the same size as the onion. When I failed to find a green pepper in the fridge, I peeled and diced up a small beet to get about a 1/2 cup of diced beet, again similar in size to the other vegetables. Since I did not locate fresh parsley, either, I skipped this ingredient. I then set aside 1/4 cup of reduced sodium soy sauce and 2 tablespoons rice vinegar. I am cooking for a family of 5, and two of the kids do not tolerate heat in their food, so I substituted a sprinkle of red pepper flakes for the hot pepper oil or sauce.<br />
<br />
After all of the prep, I heated up my large non stick skillet and added 1 tablespoon olive oil to saute the garlic, onion, celery and beets with just a pinch of the crushed red pepper. I sauteed these until they were beginning to get soft, and then added my ginger powder. If I were using the fresh ginger, it would have been added to the beginning of the saute process. My veggies did not produce any liquid while sauteed, so I added a splash of water a couple times to make sure I did not burn anything to the pan. Jane tends toward really low fat recipes in this book, and I tend to need to work around the lack of fat sometimes. <br />
<br />
I let the veggies sit in the saute pan, turned off the heat, and poured the soy sauce and rice vinegar over the veggies while I waited for the lentils and rice to finish cooking for a full 30 minutes.<br />
<br />
When the lentils and rice were done, I scraped the veggie mix into the soup pot. After stirring and tasting, I decided that the soup needed some type of kick, and sweet/sour was the direction I chose, so I searched the fridge for something sweet. I found peach preserves, placed about 1/3 cup of the preserves on a plate, stirred in about 1/2 teaspoon salt, and added it to the soup pot. I tasted again, and added a splash of rice vinegar. My 10 year old taste tester helped me sample, and declared it better than the usual lentils. <br />
<br />
Happy cooking!<br />
<img alt="Photo" class="scaledImageFitWidth img" height="334" src="https://sphotos-a-sea.xx.fbcdn.net/hphotos-ash4/q74/s320x320/1005501_10201430820883859_1660355498_n.jpg" style="top: -16px;" width="250" /><img alt="Photo" class="scaledImageFitWidth img" height="334" src="https://sphotos-b-sea.xx.fbcdn.net/hphotos-ash4/q71/s320x320/1006357_10201430821443873_1108541962_n.jpg" style="top: -16px;" width="250" /><br />
<br />Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-2510397078587696302.post-92126048723320102732013-08-20T23:54:00.000-07:002013-08-20T23:54:07.722-07:00Hello Cooking Finland! How would you like to see a little Italian flair? Allow me to welcome myself to Cooking Finland. I am Karen, a friend of Elizabeth, an avid cook, and in a lot of ways, Elizabeth's twin. We not only share a love of cooking, but we both have three kids, husbands who worked for the same megacompany (read that as we met at the company's family picnic), and we both gave up the same career to take care of our kids. Incidentally, Elizabeth became Finnish the same way I became Italian - it all happened when we got married. I recently moved across the country, so Elizabeth has become my two-dimensional friend. <br />
<br />
To keep things interesting in our two-dimensional relationship, I want to challenge Elizabeth to a cooking duel. I want to bring my Italian cooking to the table and see how Elizabeth can put a Finnish flair on the same dish to make it her own. We can start by choosing a recipe, and adapting it to be our own. Ideally, we would love to have people submit ideas, recipes, or food types (say, tacos), and we will each then adapt the recipe to be our own. We welcome commentary, critique, and of course, your votes! <br />
<br />
So, to start the challenge, I declare a throwdown over this little recipe I received from a friend who told me she just loved Pide Bread when she lived in Australia. Also described as Turkish Bread, this recipe seems fitting for our first throwdown, since it claims to be both Turkish and Australian at the same time. Why not try to make it Italian or Finnish?<br />
<br />
The original recipe can be found <a href="http://www.sbs.com.au/food/recipes/turkish-pide-dough" target="_blank">here</a>. I made the recipe as it was written this afternoon. I have a habit of following baking recipes the first time, and adapting them to my liking after tasting - usually that way I have a better understanding of what needs to be tweaked. I presented a "loaf" of the Pide to my friend who gave me the recipe this afternoon, and she declared the taste and texture to be reminiscent of the Turkish Pide she enjoyed down under. We both agreed that it was fabulous served warm, slathered in butter and sprinkled with salt.<br />
<br />
So, Elizabeth, I challenge you to make this Pide bread your own, and I will do the same! See you here when you have proof that you have completed your mission. -K<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8yRS2SNz5frm7qTZlNBh6X4cwYbP292Xt9sqfPQ1UzTK7SY4LGNEDjMCTQklYLYTYdVfzMcbd76-39Jumc2S2vl_pJuXgV8vGVtVsLEdeL_El-7pNKbO85KPDjWoaLnE40VO1ZuP7Oroa/s1600/Pide+-+Turkish+Bread+from+Australia+2013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8yRS2SNz5frm7qTZlNBh6X4cwYbP292Xt9sqfPQ1UzTK7SY4LGNEDjMCTQklYLYTYdVfzMcbd76-39Jumc2S2vl_pJuXgV8vGVtVsLEdeL_El-7pNKbO85KPDjWoaLnE40VO1ZuP7Oroa/s1600/Pide+-+Turkish+Bread+from+Australia+2013.jpg" height="320" width="288" /></a></div>
Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-2510397078587696302.post-64664871448531013072011-10-17T09:54:00.000-07:002011-10-17T09:54:29.765-07:00Rye bread -- Ruispalat<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikiblMOmN2SSi6-N9CdYv6CXJ0lJLWetVez9RzwTiFgp_w_WygSPZJWcN2r9KiBEt_6DWMSnAbWvQHJ2_MpeKCtWscT1_2qPqqJbMdyLLGEKDfirATekGHoXnswBTbRwredwHdibIqUz5J/s1600/ruispalat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikiblMOmN2SSi6-N9CdYv6CXJ0lJLWetVez9RzwTiFgp_w_WygSPZJWcN2r9KiBEt_6DWMSnAbWvQHJ2_MpeKCtWscT1_2qPqqJbMdyLLGEKDfirATekGHoXnswBTbRwredwHdibIqUz5J/s640/ruispalat.jpg" width="640" /></span></a></div><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
There is a type of rye bread in grocery stores in Finland that I have never eaten home made. According to Wikipedia: </span><br />
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<span class="Apple-style-span" style="font-family: inherit;">"<span class="Apple-style-span" style="background-color: white; line-height: 19px;"><i>Vaasan Ruispala</i>, a brand of rye bread by <span class="Apple-style-span" style="color: black;">Vaasan & Vaasan,</span> is Finland's "most popular bread" according to the company. It is otherwise similar to <i>reikäleipä</i>, but is more consumer-oriented. It comes in single portion size, it mixes condensed rye bread taste with zero-day delivery, it borrows from the German rye bread tradition in keeping a more humid, greasier texture than is traditional in Finland, and it makes the best of the humidity preserving qualities of traditional rye bread by serving each piece of bread as a pre-cut pair of two halves, which protect each other but can still be easily separated." </span></span><br />
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<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;">I've been looking for the recipe for a very long time, I've found a lot of posts online where expatriate Finns stuff their suitcases full of this bread and store it in the freezer. The only recipe I've found is <a href="http://www.kotikokki.net/reseptit/nayta/75687/pehme%C3%A4t%20ruispalat/">here</a>. The main problem is that the recipe calls for rye bran, which doesn't seem to be available in my area or online. </span></span><br />
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<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;">Other problems with the recipe are the color and the shape. To get the color right, I think it would be necessary to add a bread colorant, Beatrice Ojakangas talks about these in her bread baking books. I haven't seen these in stores, but plan to order some and retest the recipe. To shape the bread, I am looking for the right pan(s) but haven't found them yet.</span></span><br />
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<span class="Apple-style-span" style="background-color: white; line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;">Anyway, here is a post of what I've come up with so far, it is not exactly like ruispalat, but I think you will enjoy the results!</span></span><br />
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<span class="Apple-style-span" style="line-height: 19px;">Stir together:</span><br />
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<span class="Apple-style-span" style="line-height: 19px;">2 cups warm water (not too hot or the yeast will die!) (5 dl)</span><br />
<span class="Apple-style-span" style="line-height: 19px;">2 Tablespoons dark syrup (I used beet syrup from Ikea which is what is available in Finland...dark corn syrup is more common in the U.S. Don't use pancake syrup! You could substitute honey or molasses).</span><br />
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<span class="Apple-style-span" style="line-height: 19px;">2 Tablespoons salt </span><br />
<span class="Apple-style-span" style="line-height: 19px;">1 packet of active dry yeast (2 1/4 teaspoons)</span><br />
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<span class="Apple-style-span" style="line-height: 19px;">Then stir in:</span><br />
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<span class="Apple-style-span" style="line-height: 19px;">1 2/3 cups rye flour (4 dl), I used dark rye flour from Hodgson Mill...I grew up near that mill in the Ozarks! They don't actually make the flour there, but it is a beautiful place to visit, you can see photos of it and other area mills <a href="http://www.westplains.net/tourism/millsandsprings.php">here</a>.</span><br />
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<span class="Apple-style-span" style="line-height: 19px;">2 cups bread flour (5 dl). Since this recipe calls for so much whole grain flour, it is important to use flour that has a high gluten content here. I actually tried whole wheat flour once--the bread was so hard that even the dogs couldn't eat it!</span><br />
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<span class="Apple-style-span" style="line-height: 19px;">2/3 cup of wheat bran (1.5 dl) In the Finnish recipe, it calls for rye bran, but I haven't found this.</span><br />
<span class="Apple-style-span" style="line-height: 19px;">1/4 cup of oil (0.5 dl)</span><br />
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<span class="Apple-style-span" style="background-color: white; line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;">The dough should be very sticky, a little thicker than cake batter. </span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7T8Lxq01vwt57MVjtigj5EL4M9D-mlXf3z2rx77nhO_O2ssuYArIMQbF8c_yzUwaEFibobcIZ8KkEGZ9JquTG2efaFpa-ppig4IYU6NyKbk_yPDcvK5JXrT4nFCtvS2L2-XyMV2feV5Ui/s1600/ruispalat+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7T8Lxq01vwt57MVjtigj5EL4M9D-mlXf3z2rx77nhO_O2ssuYArIMQbF8c_yzUwaEFibobcIZ8KkEGZ9JquTG2efaFpa-ppig4IYU6NyKbk_yPDcvK5JXrT4nFCtvS2L2-XyMV2feV5Ui/s640/ruispalat+1.jpg" width="640" /></span></a></div><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="background-color: white; line-height: 19px;">Pour the dough out onto a jelly roll pan which has been lined with parchment paper. The parchment paper is VERY important, otherwise the bread won't release. I used wet hands to pat the dough out smooth. Sprinkle a little flour on top and cover with a towel. Let it rise in a warm place for 40 minutes. </span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyVa5hLTVQ_JZc-RemKa7f5czgCwJlkAReE53MnZsMOufq7njVEoUy3Y5LGmoUR0xluy4-hJFXyFsjUkHB50B0za3YXonL6XD8Yx9A3bsqs9MBsAvBs0Z0K_6-q-_TP6MhTaGpJsyZam1k/s1600/ruispalat+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyVa5hLTVQ_JZc-RemKa7f5czgCwJlkAReE53MnZsMOufq7njVEoUy3Y5LGmoUR0xluy4-hJFXyFsjUkHB50B0za3YXonL6XD8Yx9A3bsqs9MBsAvBs0Z0K_6-q-_TP6MhTaGpJsyZam1k/s640/ruispalat+2.jpg" width="640" /></span></a></div><br />
Bake at 450 degrees Fahrenheit (225 Celsius) for about half an hour.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNo_Kz-0Zun096cZXYnnIiKutwd5jbvcfI9MhXjk6TClThsb1zyv2C_4HNcW8fMzaZrc1uHDOXSfth0ZYNCGk6Kr5WaCrXE7IIPgrPcF4wDaXBjFUFuJEakrO3iU9of0IGrCXpbobSy73L/s1600/ruispalat+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNo_Kz-0Zun096cZXYnnIiKutwd5jbvcfI9MhXjk6TClThsb1zyv2C_4HNcW8fMzaZrc1uHDOXSfth0ZYNCGk6Kr5WaCrXE7IIPgrPcF4wDaXBjFUFuJEakrO3iU9of0IGrCXpbobSy73L/s640/ruispalat+3.jpg" width="640" /></span></a></div><br />
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After the bread cools for a bit, it can be cut into squares. Split each square in half before eating, these pulled apart easily. <br />
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The top half of this bread was very much like ruispalat, but I think I need a heavier pan to bake it in because the bottom half was a bit bland and didn't have the right texture. The wheat bran changed the taste a little, too. I might try making this with oat bran next time to see what happens, and maybe I'll make it into three loaves in cast iron skillets. A circular shape would be nice, then it could be cut into wedges to serve. I'll continue experimenting and posting, check my <a href="http://www.facebook.com/pages/Cooking-Finland/245394252177953">Facebook page</a> for more frequent updates.Elizabethhttp://www.blogger.com/profile/07751345150459980798noreply@blogger.com12tag:blogger.com,1999:blog-2510397078587696302.post-69164642394117045862011-10-13T20:41:00.000-07:002011-10-14T07:13:36.199-07:00African style braised chicken<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYWn8sy0lil_2alUOySeEEvYqLEUwIH8krVf3V0qZy7K8IJ1lb2gfBVoylG2YsSWHBjwWDHN7QBhQhrV5AEdhkHfAqCDy21YrNvLlcaJkW9ZhXlrzvqC-5CBn4Bao5Tu0xuOUjAqgCcigm/s1600/African+Chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYWn8sy0lil_2alUOySeEEvYqLEUwIH8krVf3V0qZy7K8IJ1lb2gfBVoylG2YsSWHBjwWDHN7QBhQhrV5AEdhkHfAqCDy21YrNvLlcaJkW9ZhXlrzvqC-5CBn4Bao5Tu0xuOUjAqgCcigm/s640/African+Chicken.jpg" width="640" /></a></div><br />
For dinner tonight I made African style braised chicken, nothing Finnish about this recipe except that I've adapted it from a cookbook written by Judith Finlayson! I think it must be possible to find a Finnish connection to most things, if you try hard enough...<br />
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Speaking of Finlayson, I would love to be in Tampere at the <a href="http://www.finlayson.fi/">Finlayson outlet</a> right now, we really need some new towels. The ones I bought there in 1993 just wore out!<br />
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You can find the original recipe <a href="http://www.cbc.ca/bc/cookingclub/recipes/recipe_african_chicken_peanut_sauce.pdf">here</a>. I found it in the Chicago Tribune a long time ago, it is one of my kids' favorite dishes. I don't really follow the original recipe, though, so I'll post what I do here so my kids can make it, too.<br />
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4 pounds (1.8 kilos) of boneless, skinless chicken thighs<br />
2 onions (I used 2 tablespoons of dried minced onion this time)<br />
4 garlic cloves (I used 2 tablespoons of dried minced garlic this time)<br />
1 bay leaf<br />
pepper<br />
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1/2 cup (1.25 dl) of tomato sauce<br />
1/2 cup (1.25 dl) of water<br />
1 chicken bouillon cube<br />
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peppers and vegetables<br />
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1/2 cup (1.25 dl) of peanut butter<br />
juice of one lemon<br />
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First, I browned about 4 pounds (1.8 kilos) of boneless, skinless chicken thighs. I used a heavy pan to do this, cooking slowly until the thighs were browned well on all sides. If I had used fresh onions and garlic, I would have cooked it with the chicken, but all I had was dried so I added it later. If you use fresh, add 2 chopped onions and 4 minced garlic cloves. Make sure and turn the chicken and cook it slowly so it doesn't burn. Then I took them out and drained them on paper towels and also wiped most of the oil out of the skillet. <br />
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I deglazed the pan with 1/2 cup (1.25 dl) of tomato sauce and 1/2 cup (1.25 dl) of water. To deglaze, just pour in all the liquid and scrape the bottom of the pan to get all the dried-on bits off. Season with a bay leaf (take the bay leaf out before serving, you can't eat it!), one chicken bouillon cube and pepper. <br />
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I put the chicken in the bottom of a crockpot slow cooker and poured the sauce over it. Then I added some vegetables that I found in the garden...a few green beans, some cherry tomatoes, and a variety of peppers, both hot and sweet. It is easy to adjust the heat of the dish by omitting the hot peppers. I leave the vegetables whole when possible in case one of the kids wants to sort them out. I also added a generous two tablespoons each of dried minced garlic and dried minced onion at this point.<br />
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This cooked on low for about 3 hours (if you don't cook the chicken as well in the skillet as I did, you should cook it 6 hours on low or 3 hours on high). When it is done the chicken will shred easily with a fork. <br />
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Just before serving, add the juice of one lemon and 1/2 cup (1.25 dl) of peanut butter. Stir well and serve over rice. <br />
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If for some reason you couldn't add peanut butter, this dish would still be delicious without it, but I would still add the lemon juice and maybe a tablespoon of brown sugar (to taste).<br />
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My family loves this dish, and I hope yours will, too!Elizabethhttp://www.blogger.com/profile/07751345150459980798noreply@blogger.com4tag:blogger.com,1999:blog-2510397078587696302.post-26350199534581111272011-10-13T07:46:00.000-07:002011-10-13T07:46:54.354-07:00Baked Salmon with Lemon and Cream--Uunissa Paistettu Lohi Kerma ja Sitruuna Kastikessa<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLOntcdhRPTpCfHKHeI7qgdvsJqqZ8NdoH3MGPcZNi9k8tQen1_0nhXbY64lFPmcNY2Dp3Znm132PyUmwCgmGgoZr0vlIsJ0347PcFIRekCGxw9dyvLpN8m0K4K5T5Sd4VORPpjHQbjSt-/s1600/Baked+Salmon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLOntcdhRPTpCfHKHeI7qgdvsJqqZ8NdoH3MGPcZNi9k8tQen1_0nhXbY64lFPmcNY2Dp3Znm132PyUmwCgmGgoZr0vlIsJ0347PcFIRekCGxw9dyvLpN8m0K4K5T5Sd4VORPpjHQbjSt-/s640/Baked+Salmon.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This is the second time I've posted about baked salmon, you can find the other post <a href="http://cookingfinland.blogspot.com/2011/01/baked-salmon-with-cream-lohi-uunissa.html">here</a>. I just can't resist buying Norwegian salmon when I find it fresh, it really is so much richer than the Chilean salmon we usually have at the grocery. Scandinavia has the most delicious fish! This beautiful 3 pound (1.5 kilo) fillet came home with me from Sam's Club yesterday, and I wanted to cook it right away. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This time I baked the salmon in cast iron, I love to cook in cast iron when I can. I have to admit that this is a fairly new cast iron pan, none of my Grandmother's pans were large enough to hold this much fish. But I've used the pan enough that it is well-seasoned.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">First, I rubbed the pan with olive oil (you could use any vegetable oil if you want, I don't really think it matters as much as the chefs on TV would like for you to believe!). I stuck the pan in the oven and preheated it to 450 degrees Fahrenheit (that is about 230 degrees Celsius). Be careful taking cast iron out of the oven when it is that hot--and NEVER use a damp potholder because the dampness will conduct heat.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">While the pan was heating, I cut the fillet in half so it would fit an rubbed both sides with smoked sea salt. I've tried a lot of the different sea salts available now, and smoked salt is definitely my favorite for meat. It is a little hard to find, but worth the effort. I also sliced two lemons to put on top of the fish.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">After the pan was heated, I took it out of the oven and put in the fillets, it started to sizzle immediately. I quickly put the lemon slices on top and poured just a little cream around the edges, as is typical in Finnish cooking. When you bake a big piece of fish, it is important to have some kind of liquid in the pan, this helps the fish cook more evenly. </div><div class="separator" style="clear: both; text-align: center;"><br />
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The fish was perfectly baked after 15 minutes. Be careful, salmon gets dry if it is overcooked. The thickest parts of the fillets should be slightly raw looking in the middle when you take it out of the oven, This will go away when it sits for five minutes before eating, especially if you are using a heavy pan like this.<br />
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I sprinkled capers over the salmon, and we ate it with potatoes and mixed vegetables cooked with a little chicken bouillon. Would you hold it against me if I admitted that the "potatoes" were actually french fries? The cream sauce around the fish would be incredible over pasta.Elizabethhttp://www.blogger.com/profile/07751345150459980798noreply@blogger.com1tag:blogger.com,1999:blog-2510397078587696302.post-6848149466723779932011-10-12T10:04:00.000-07:002011-10-12T10:04:11.819-07:00"Like" Cooking Finland on Facebook!Seems like there are quite a few people who would like some input into what I cook, so I've created a page on Facebook where we can have an ongoing dialogue on Finnish food. Click <a href="http://www.facebook.com/pages/Cooking-Finland/245394252177953">here</a> if you have a Facebook account, then click on the "like" button to be able to post comments. I hope everyone enjoys this new feature...and I'll have some exciting new posts in the very near future! <br />
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I'm moving photos of all of the previous posts over to Facebook in order to use the page as a visual index for this blog. That way if you really are just looking for bread, for example, you don't have to dig through all of the delicious dessert photos...unless you want to, of course!Elizabethhttp://www.blogger.com/profile/07751345150459980798noreply@blogger.com0tag:blogger.com,1999:blog-2510397078587696302.post-77726135079605020542011-10-11T19:43:00.000-07:002011-10-11T19:43:00.351-07:00Schnitzel--Wieninleike<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglqnYBZxgy0JoW0jkAu3y7sB8a5p9F1qm1mMsaiS6amBMxG2rSwxUsQ_SGm0xOABfk-TNi7jhBcPen3Zpvmxm9CyhnY4uiEXHQVeofkiGzNMuZiSo8wEwC8y1Dvrx_X5wIjNxyFjpY4eQH/s1600/schnitzel6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglqnYBZxgy0JoW0jkAu3y7sB8a5p9F1qm1mMsaiS6amBMxG2rSwxUsQ_SGm0xOABfk-TNi7jhBcPen3Zpvmxm9CyhnY4uiEXHQVeofkiGzNMuZiSo8wEwC8y1Dvrx_X5wIjNxyFjpY4eQH/s640/schnitzel6.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">With Oktoberfest celebrations all around, we have really been in the mood to eat German food. Both of my older kids are studying German in school, and enjoy all of the food-based celebrations. In Finland, schnitzel or weininleike has been a popular lunch dish at restaraunts, usually served with lemon slices and capers and mashed potatoes or french fries on the side. My husband has really been missing this dish, he ordered it at a German restaurant the other night, the most expensive dish on the menu! Of course, the German restaurant served veal schnitzel, but in Finland it is most usually made with pork. I prefer pork for many reasons. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I started with a whole pork loin that I bought at Sam's club for about $16. I usually buy the smaller ones, they come from smaller animals and are generally more tender. I cut the loin in four big pieces and refroze each piece individually--each piece is enough for one meal for our family of big eaters plus plenty of leftovers.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">To make the loin into pork chops, I thawed it until it was still slushy and frozen in the middle, partially frozen meat is much firmer and easier to cut up. I used a very sharp serrated knife to cut the thin pork chops. I cut them fairly thin so the schnitzels wouldn't be too big when they were pounded out. </div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">The serrated knife I used is really a bread knife, but I think it cuts partially frozen meat much better than my other knives, the teeth really dig in. After the chops were cut, I laid them on a metal cookie sheet to quickly finish thawing (about 5-10 minutes). Everything thaws quicker if you lay it on metal--the metal conducts heat away from the food.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Next, to pound out the chops, I've been using my heavy rolling pin, but today I used my new meat mallet that I bought just for this (my family has been wanting schnitzel every night lately!). The rolling pin works fine, but it is sometimes hard to get the chop as even with it. Cover the chop with plastic wrap before pounding it out, otherwise the kitchen will be splattered! After pounding out the chops, I salted them a little and put them in the refrigerator until closer to dinner time.</div><br />
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About 45 minutes before dinnertime, I prepared the coating. On the first plate, I put 1.5 cups of flour (3.5 dl) and seasoned it with salt and pepper. In the bowl, I mixed 3 eggs and 1/4 cup of milk (0.5 dl). On the last plate, I put about 2.5 cups of bread crumbs (6 dl). I make my own bread crumbs from all the odds and ends that the kids don't eat--I keep a bag of bread bits in the freezer and when I have enough I run it through the food processor. You could also use any dry bread crumbs--panko Japanese bread crumbs would be delicious. I based this recipe on one by Tyler Florence, you can find it <a href="http://www.foodnetwork.com/recipes/tyler-florence/pork-schnitzel-recipe/index.html">here</a>. Lightly season the bread crumbs with salt and pepper, too.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcdLig-Hv7Fr-E8PYRWY6PrOFlMrCU-xlVbwN-KLV-4b9gX-FKVm0gwEJKQCUUw_SzdoURf_N_ynkrqeBFGv8v_z8MR1oVlz7IOxoQOSaIdBBp6_tO6ABgdF_X3RvRv8JXPAG2qkHGYL4B/s1600/schnitzel4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcdLig-Hv7Fr-E8PYRWY6PrOFlMrCU-xlVbwN-KLV-4b9gX-FKVm0gwEJKQCUUw_SzdoURf_N_ynkrqeBFGv8v_z8MR1oVlz7IOxoQOSaIdBBp6_tO6ABgdF_X3RvRv8JXPAG2qkHGYL4B/s640/schnitzel4.jpg" width="640" /></a><br />
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Coat the chops completely in flour, then carefully shake off the excess. Dip the chop in egg and coat it liberally in bread crumbs. At this point, I laid them in individual layers on cookie sheets. Letting them rest for 10 minutes is supposed to help the coating stick better.<br />
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After 10 minutes, I heated olive oil and a little butter in a cast iron frying pan. Cast iron is great to cook in because it holds heat so well and heats so evenly. I put in a few sprigs of thyme and was really careful not to overheat the butter. Burnt butter is not a good flavor! <br />
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At this time, I preheated the oven to 400 Fahrenheit (200 Celsius).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr4QTRofQnTI-NbgAI-RyE71MZ1tDDPgBT14-Al2glQulEWbCUgynxe3-1gULrNG3DPZnBRQOTVTC7PHJc6jrY-jiWVSZxFKtzazZ1sf8xJgSbzPmYm77cdEBkPJWgde2dPFPBPRTrjpk9/s1600/schnitzel3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr4QTRofQnTI-NbgAI-RyE71MZ1tDDPgBT14-Al2glQulEWbCUgynxe3-1gULrNG3DPZnBRQOTVTC7PHJc6jrY-jiWVSZxFKtzazZ1sf8xJgSbzPmYm77cdEBkPJWgde2dPFPBPRTrjpk9/s640/schnitzel3.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;">I took out the thyme and put in the schnitzel two at a time. I barely browned them on each side and then put them back on the cookie sheets. I had to add olive oil and butter to the pan as I added more schnitzel. When all of them were browned, I put the cookie sheets in the oven for about 20 minutes to finish cooking. That way all my schnitzel were done at exactly the same time. You could also cook them completely in the skillet, but for a big family, it is so much easier to use the oven.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisSZksS6KpAY1wZD1sk7-q6sNtacKKGbYLSv6uBaxCtn-SIztase400EDLkKzAmYZ7UaSd7-twC_zl9Kqw2YYCclBS10Z7DVTgAWMRwSSZ6re3ulPx4Hqyh1DWFolL8_XmtGk9j5MXqHyK/s1600/schnitzel5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisSZksS6KpAY1wZD1sk7-q6sNtacKKGbYLSv6uBaxCtn-SIztase400EDLkKzAmYZ7UaSd7-twC_zl9Kqw2YYCclBS10Z7DVTgAWMRwSSZ6re3ulPx4Hqyh1DWFolL8_XmtGk9j5MXqHyK/s640/schnitzel5.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;">I used the drippings from the skillet and the left-over flour to make a pan gravy. First, I browned the flour in the pan, then added milk, stirring rapidly. I added a little Knorr beef bouillon and pinch of brown sugar. The gravy was delicious on mashed potatoes, but I also baked a few french fries for my husband...</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Don't forget to give everyone a slice of lemon to squeeze over the schnitzel. And a few capers make this dish authentically Finnish. I've made the pork version twice, and last night I made it with boneless, skinless chicken thighs. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">My husband said it was just like in Finland. The kids just wanted to know if they could have it again tomorrow...and the teenager even smiled. No better compliment than that!</div>Elizabethhttp://www.blogger.com/profile/07751345150459980798noreply@blogger.com0tag:blogger.com,1999:blog-2510397078587696302.post-16748930524172525672011-05-31T07:41:00.000-07:002011-05-31T07:52:13.193-07:00Rhubarb tart -- raparperi-torttu<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxF2QIW4X7o1jeTZEApXvG8Aru_iD6cwr-PjP5Vz6y-LVIAUOZhp_B5WftZAWbtCBsq14weH2_-KapWznB_1uXccGbHZxgW3-bvTRVXt6KFEH9tOPc-ceMTRHyc44BDuTGjlqtK0ZH0hYm/s1600/rhubarb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxF2QIW4X7o1jeTZEApXvG8Aru_iD6cwr-PjP5Vz6y-LVIAUOZhp_B5WftZAWbtCBsq14weH2_-KapWznB_1uXccGbHZxgW3-bvTRVXt6KFEH9tOPc-ceMTRHyc44BDuTGjlqtK0ZH0hYm/s640/rhubarb.jpg" width="640" /></a></div><br />
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This year I decided that the rhubarb plant that I put in the ground (bare root) about 5 years ago was big enough to pick a few stems. I found this recipe in a new cookbook that I bought a couple of weeks ago, <i>Nordic Bakery Cookbook</i> by Miisa Mink. It is a cookbook from a bakery in London and the author is Finnish. Gorgeous photos in the book!<br />
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Here is a photo of my little rhubarb plant. I wish I had put more in the ground back when I planted this!<br />
I barely got enough rhubarb to make the tart.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn3vLTQBBx7FHDHXF6fJilfetSv-ihPUgSllQUScnZnn9NvywwzQ2QPIconu2RXVlUjLaDVP9lmVBK_Ss15mgSQmv2yw8uxB76FQ6TTYRh4lXDHzfgiUI0muxrOQvj8YaUJkKjkq6qhjNc/s1600/rhubarb2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn3vLTQBBx7FHDHXF6fJilfetSv-ihPUgSllQUScnZnn9NvywwzQ2QPIconu2RXVlUjLaDVP9lmVBK_Ss15mgSQmv2yw8uxB76FQ6TTYRh4lXDHzfgiUI0muxrOQvj8YaUJkKjkq6qhjNc/s640/rhubarb2.jpg" width="640" /></a></div><br />
Remember that when you are cooking with rhubarb, only the stems are edible, the leaves are actually poisonous.<br />
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Here are the ingredients I used for the tart base, which is almost like a cross between a cookie and a pie crust.<br />
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1 1/3 cup flour (3 dl)<br />
1 teaspoon baking powder<br />
6 1/2 tablespoons softened butter<br />
1/2 cup sugar (1 dl)<br />
1 egg yolk<br />
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Preheat the oven to 400 F (200 C).<br />
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First, mix the flour and baking powder together. Then I used my fingers to mix the softened butter into the flour until it made pea-sized lumps. You could also use a pastry blender, but I like to use very clean hands. Mix this very well, working the butter into the flour. When the butter melts as you bake it, this leaves the crust light and flaky. This is the same method used to make American biscuits.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB3dAPDDxcmCZG5o9hq_zN0InYQLM0EQCTOevm7BiOFaGthwVe_Lk7Mq_4WoQ21HWHfGor0B8I_W60I5rK4kIl9lzCVL-_5m23rezcfWH5kSexhLjFu7APUFzVBKXhRa1EnZ3QG8A57F5o/s1600/rhubarb3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB3dAPDDxcmCZG5o9hq_zN0InYQLM0EQCTOevm7BiOFaGthwVe_Lk7Mq_4WoQ21HWHfGor0B8I_W60I5rK4kIl9lzCVL-_5m23rezcfWH5kSexhLjFu7APUFzVBKXhRa1EnZ3QG8A57F5o/s640/rhubarb3.jpg" width="640" /></a></div><br />
In the next photo, you can see the texture of the pea-sized lumps. Next, I mixed in the egg yolk and sugar. It made a very crumbly dough.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUNC9TWdHMKSS3VRxEcBQuLw4kXn5Dxp1JhWTWVqvHm6FRGaCPrNHSe8eV-61gOqxLehdjdKRBcX2F04U7rF9WCVWAGBgGxdqbS8WqJLpxaHjxcYRB0_XpqUsgbCiDFHKVhQhxjnlA2OS6/s1600/rhubarb4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUNC9TWdHMKSS3VRxEcBQuLw4kXn5Dxp1JhWTWVqvHm6FRGaCPrNHSe8eV-61gOqxLehdjdKRBcX2F04U7rF9WCVWAGBgGxdqbS8WqJLpxaHjxcYRB0_XpqUsgbCiDFHKVhQhxjnlA2OS6/s640/rhubarb4.jpg" width="640" /></a></div><br />
I pressed the dough into a tart pan with a removable bottom. If you don't have one of these, you could just put it in a pie pan and press the dough partially up the sides.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJkddJgauasoQaTedU_4qCXvCYN2sF8IczkGz-hBzsI1ELftV5vCrdHTQDS9tbB5ZNkgH0WDZWfqXODnPhx8bjdFVAKWZAEyu7ay4X-l4XlC8Y8yTyYutySjmAMSU4aubmBhGOzrVujLpz/s1600/rhubarb5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJkddJgauasoQaTedU_4qCXvCYN2sF8IczkGz-hBzsI1ELftV5vCrdHTQDS9tbB5ZNkgH0WDZWfqXODnPhx8bjdFVAKWZAEyu7ay4X-l4XlC8Y8yTyYutySjmAMSU4aubmBhGOzrVujLpz/s640/rhubarb5.jpg" width="640" /></a></div><br />
For the filling, mix10 oz (280 grams) rhubarb (I doubt I had that much!) with 2 tablespoons brown sugar. Spread this in the tart pan.<br />
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Next, for the topping, combine 3 tablespoons softened butter with 1/3 cup sugar (3/4 dl) and 1/2 cup rolled oats (1 dl). Sprinkle this evenly over the top.<br />
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Bake at 400 F (200 C) for 30 minutes or until golden brown.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBmz0SQb3G_X8ovKfKh-Z_msvfuBoBwjnaH7c0T6Rtgn-d3tZrKAfpEGUEBkJmY0aTTkduy8OnD7o3tFCT9bMDXQPfL_9A4m9zb_H3VVWN8dOoEiiYhTxhOgkLyLCfPLDE9EPlwdoeM1OR/s1600/rhubarb6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBmz0SQb3G_X8ovKfKh-Z_msvfuBoBwjnaH7c0T6Rtgn-d3tZrKAfpEGUEBkJmY0aTTkduy8OnD7o3tFCT9bMDXQPfL_9A4m9zb_H3VVWN8dOoEiiYhTxhOgkLyLCfPLDE9EPlwdoeM1OR/s640/rhubarb6.jpg" width="640" /></a></div><br />
This was a wonderful dessert, the tartness of the rhubarb is a perfect with the sweetness of the brown sugar. The only one in the family who didn't enjoy it was my 7 year old son--he just couldn't get past the fact that there were green bits in his dessert! <br />
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Next time I make this, I may give my poor little rhubarb plant a break and try substituting wild blueberries, raspberries, or even granny smith apples. It would be delicious with any kind of tart fruit. My daughter even suggested that it would also be terrific with no fruit at all.<br />
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It would be even better with a little whipped cream on top!Elizabethhttp://www.blogger.com/profile/07751345150459980798noreply@blogger.com5tag:blogger.com,1999:blog-2510397078587696302.post-53305142053202286552011-04-26T13:07:00.000-07:002011-04-26T13:09:18.673-07:00Funnel cakes for May day--Tippaleipä<div class="separator" style="clear: both; text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJo026Jtyma1XkO-44PSO22mDs806LCJe0_MD25AaeZekuSqjVW8u81hqSzza1_J21ShogzMucfP2_TVjtQcV4CchJwzgcw_eWd9wdHKbAMkBW8PXaa5pDdJDjCoyFANEXBN6AtS-2OjWC/s1600/funnelcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJo026Jtyma1XkO-44PSO22mDs806LCJe0_MD25AaeZekuSqjVW8u81hqSzza1_J21ShogzMucfP2_TVjtQcV4CchJwzgcw_eWd9wdHKbAMkBW8PXaa5pDdJDjCoyFANEXBN6AtS-2OjWC/s640/funnelcake.jpg" width="640" /></a></div><br />
The first of May, or <i>vappu </i>as it is called in Finnish, is a huge celebration. The entire country celebrates with street festivals. The most traditional food for this celebration is funnel cakes, and these are enjoyed with sima, a lemon-flavored mead. I'm making these a few days early as a surprise for the kids when they come home from school--that way I'll have the photos to post this so you can make them for May 1, too!<br />
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I based my recipe on the one in <i>the Finnish Cookbook</i> by Beatrice Ojakangas. I doubled the recipe because yeast batter keeps well in the refrigerator and you can always make waffles out of the extra for breakfast tomorrow! For the funnel cakes, you need:<br />
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4 eggs<br />
2 cups of warm milk<br />
1 tablespoon sugar<br />
1 package dry yeast (2.25 teaspoons)<br />
1 teaspoon salt<br />
4 cups flour<br />
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Oil for frying<br />
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First, warm the milk but don't get it too hot or it will kill the yeast. Break the eggs in a very large bowl and stir them to break the yolks. Stir in the warm milk, sugar and yeast. Add the salt and about half of the flour. Stir this well--I didn't bother using the stand mixer for this because the batter is much easier to mix than a bread dough. Then I stirred in the rest of the flour, and continued to stir until it was fully combined. Next, the recipe said to let it stand in a warm place for about an hour. Since I have several hours before the kids come home, I just left it on the counter so it would rise more slowly. After it doubled, I put it in the refrigerator to wait for the school bus to come. Watch the dough carefully, if it rises too much, you may need to stir it to knock it back down. Look at how much the batter rose before the kids started coming home!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwAESbe58_2U2KiIDuKTgV7jcEMuOZV_lAjjR6Zymr2ZLUIXMip4CWK30UU-Go6yvi_xbnQXys30DWNaBhgSBIxDpSbp69K9aHOaJPcWMBezePrrJnUwvkXKFuhNBCJsGBkEU0UxYKOrKv/s1600/funnelcake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwAESbe58_2U2KiIDuKTgV7jcEMuOZV_lAjjR6Zymr2ZLUIXMip4CWK30UU-Go6yvi_xbnQXys30DWNaBhgSBIxDpSbp69K9aHOaJPcWMBezePrrJnUwvkXKFuhNBCJsGBkEU0UxYKOrKv/s640/funnelcake2.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Instead of using a funnel, I used a gallon-sized plastic baggie, and put some batter in it. I snipped the corner (be careful--the hole doesn't have to be very big!) and used that to squeeze the batter into the hot oil.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">To fry the batter, heat oil in a heavy skillet until it sizzles when a small drop of water is dripped in it. I used canola oil in an old cast iron skillet. Never leave oil unattended while you are frying!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Squeeze in the dough, it will brown almost instantly. Flip it with a fork, and let the other side brown also.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2V8DBD9ZxszQQVAD0K7abt7vCZqJG0cc9VqLov8zjqNlmVfWTNQnRGmJsHCza93MTxjwtSLd4DUt4a6o6KxC9HUdwyEAp3NJy4EeTTHcPMDLjDvU01Ro4fuQNwB-NIj1cgOTTJSFPlQ7S/s1600/funnelcake+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2V8DBD9ZxszQQVAD0K7abt7vCZqJG0cc9VqLov8zjqNlmVfWTNQnRGmJsHCza93MTxjwtSLd4DUt4a6o6KxC9HUdwyEAp3NJy4EeTTHcPMDLjDvU01Ro4fuQNwB-NIj1cgOTTJSFPlQ7S/s640/funnelcake+3.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">When both sides are brown, use the fork to take out the pastry and set it on a plate covered with a few layers of paper towels to drain. I always use plain white paper towels for this. Sprinkle on some powdered sugar and eat immediately! I wish the <a href="http://cookingfinland.blogspot.com/2011/04/sima-finnish-lemon-mead-for-may-day.html">Sima </a>was finished to drink with these...</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgabfcl0rmyURp1OK-wFjvMjStrdxjFBESu6e_htgAenl3r92dnc9mNCRDyvFMmQbTOQ4S2VdfjZeMp9NVxQEA4wAVxt7gSVO4GtL_dL20rx7JL4wESk05lEiZw9bICpbQdSjuHtdZL8Xn-/s1600/funnelcake4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgabfcl0rmyURp1OK-wFjvMjStrdxjFBESu6e_htgAenl3r92dnc9mNCRDyvFMmQbTOQ4S2VdfjZeMp9NVxQEA4wAVxt7gSVO4GtL_dL20rx7JL4wESk05lEiZw9bICpbQdSjuHtdZL8Xn-/s640/funnelcake4.jpg" width="640" /></a></div>Elizabethhttp://www.blogger.com/profile/07751345150459980798noreply@blogger.com5tag:blogger.com,1999:blog-2510397078587696302.post-49288172804004413952011-04-26T11:49:00.001-07:002011-04-26T11:49:46.084-07:00Sima--Finnish lemon mead for May Day<div class="separator" style="clear: both; text-align: left;">Sima is the traditional drink of spring in Finland. It is a lemonade that is made from whole lemons and brown sugar, then carbonated with yeast. Drink it cold with funnel cakes, like they do in Finland on the first of May.</div><br />
I have started the sima, but it isn't finished yet, it takes several days. I'll post more photos later, but I wanted to go ahead and share the recipe so you can have it ready for the weekend, too! I make several batches of this for my husband every year, it reminds him of home. <br />
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I based my recipe on Beatrice Ojakangas' <i>the Finnish Cookbook.</i><br />
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First, boil 4 quarts (3.75 liters) of water. While you wait for the water to boil, thinly slice two lemons. Make sure and wash them well, and then slice them peel and all. I use a mandonlin to slice them, it works really well and makes nice thin slices. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG1W9UcdEqonPabmY7MKcunkRxEmsCBo6BQD9TVqgQlNMkuw7uWz-Em3HZqfF_ozPV7Pw4GKbLkcYWYDI66yCamY7M_qNNYfCLGRaewGZlieUK5i3yKBwm4_c4QTTpxpAiwyfxpHaf2qHh/s1600/sima1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="542" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG1W9UcdEqonPabmY7MKcunkRxEmsCBo6BQD9TVqgQlNMkuw7uWz-Em3HZqfF_ozPV7Pw4GKbLkcYWYDI66yCamY7M_qNNYfCLGRaewGZlieUK5i3yKBwm4_c4QTTpxpAiwyfxpHaf2qHh/s640/sima1.jpg" style="cursor: move;" width="640" /></a><br />
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When the water boils, stir in one cup (2 1/3 dl) of brown sugar and one cup (2 1/3 dl) of white sugar until they dissolve. Remove the pan from the heat, then put in the lemon slices, making sure to get all of the juice. Let this set for a couple of hours until it is lukewarm.<br />
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After the liquid cools to lukewarm, stir in 1/8 teaspoon of yeast. This isn't much--don't add more or the mead will taste too yeasty! The yeast is what carbonates the mead. Let this sit overnight in a large non-metal bowl. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKwQpv8pU3Xk_ITW8a5ZAdQVOoMW6HNbUV3FU8pFKX-YoTasyGj_cR_maW_-UslgHlcNpHuUK0Fozz-l80s9GyM9xOKH8NZV3lzVbssx-wdBRSBZhN7iUTF9ETY8Qr7pqcC7U8tZTWy2J9/s1600/sima2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKwQpv8pU3Xk_ITW8a5ZAdQVOoMW6HNbUV3FU8pFKX-YoTasyGj_cR_maW_-UslgHlcNpHuUK0Fozz-l80s9GyM9xOKH8NZV3lzVbssx-wdBRSBZhN7iUTF9ETY8Qr7pqcC7U8tZTWy2J9/s640/sima2.jpg" style="cursor: move;" width="640" /></a><br />
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When it is ready, it should have small bubbles around the edges. At this point, strain out the lemon slices and use a funnel to put it in bottles with a tight lid. I reuse gallon water bottles or 2 liter seltzer bottles for this. If you use bottles that had anything but water in them, be sure to clean and sterilize them well!<br />
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Into each bottle, put a couple of teaspoons of sugar and 4 raisins. Close the lid tightly and let it stand at room temperature until the raisins rise to the top. This could be anywhere from 8 hours to 2 days, depending on the room temperature.<br />
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When the raisins float, the sima is fermented (but not enough to be alcoholic) and ready to drink. Store it in the refrigerator, and drink it cold.<a href="javascript:void(0)">Publish Post</a><br />
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The pith (white part) from the lemon slices sometimes makes the sima taste a little too bitter for my kids--often when I make it I will zest and juice one of the lemons and slice the other (remember to zest the lemons before juicing--it is almost impossible to zest an empty lemon peel!). The kids like it best if I zest both lemons then squeeze the juice, but this completely removes the characteristic bitter undertone. Experiment and see what you like best!Elizabethhttp://www.blogger.com/profile/07751345150459980798noreply@blogger.com1tag:blogger.com,1999:blog-2510397078587696302.post-71470865680074879582011-04-15T08:49:00.000-07:002011-04-15T08:49:20.530-07:00Lemon pasta--sitruunapasta<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFMPz70e2pRXZVrwqoBQawud2Xj0MuSTBO3ARgEjxl8u9nXB4eCPuAJtOrCpOC5MsOR9vylITXvkdKwgrwAgI-9cTJbIMboSyb3wh9aLiYjgjc1dLg7E15qaTbnTXPiEb44ADNQLc6BWU_/s1600/lemonpasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFMPz70e2pRXZVrwqoBQawud2Xj0MuSTBO3ARgEjxl8u9nXB4eCPuAJtOrCpOC5MsOR9vylITXvkdKwgrwAgI-9cTJbIMboSyb3wh9aLiYjgjc1dLg7E15qaTbnTXPiEb44ADNQLc6BWU_/s640/lemonpasta.jpg" width="640" /></a></div><br />
This is a dish I found in a newspaper article about a decade ago, and it is probably my kids' favorite food ever. Our chives just started growing again in the last week or so, so it is time to make this simple spring pasta dish. I've found versions of this recipe on Finnish sites, also, but this came from an American newspaper. You can add other fresh herbs such as basil if you like, and vary the amount of cheese if you like more or less.<br />
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First, put a big pot of water on to boil for the pasta. You can use angel hair or regular spaghetti. Last night for supper, I used whole grain spaghetti.<br />
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While waiting for the water to boil, wash a large lemon thoroughly and grate the zest. After zesting the lemon, squeeze the juice. It is nearly impossible to zest a lemon that has already been juiced! In a large mixing bowl, put the following:<br />
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The zest and juice from one lemon<br />
3 tablespoons of butter cut in small pieces<br />
pepper to taste (we like fresh-ground for this recipe, or you could use lemon pepper for more zing)<br />
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about 1/4 cup of snipped chives or green onions (I've even used dried onions before with good results. A chopped sweet onion could be substituted)<br />
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about 1/2 cup of Parmesan cheese<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpORKdc8Y8LRz3KQeE2_C8yUvVZIzcIjp0Xvcn6Kqk8SGP9l9YWKDS27i7HO_d1IaJAxxd2kbjEOyb_ZWUYFB0_7EEyW4FchrS5T81Zqap81aZDZieOAm8gIF2eaz6heWgiGXdtCc7Bkjf/s1600/lemonpasta1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpORKdc8Y8LRz3KQeE2_C8yUvVZIzcIjp0Xvcn6Kqk8SGP9l9YWKDS27i7HO_d1IaJAxxd2kbjEOyb_ZWUYFB0_7EEyW4FchrS5T81Zqap81aZDZieOAm8gIF2eaz6heWgiGXdtCc7Bkjf/s640/lemonpasta1.jpg" width="640" /></a></div><br />
Boil the pasta (1 package = 1 pound or 1/2 kg) according to the package directions. As soon as the pasta is done, drain it and immediately add it to the large bowl. Stir thoroughly, melting the butter and cheese. Serve with more Parmesan cheese and lemon pepper if you want. This dish is also wonderful chilled in summer.Elizabethhttp://www.blogger.com/profile/07751345150459980798noreply@blogger.com1tag:blogger.com,1999:blog-2510397078587696302.post-71520894202078942972011-04-15T08:12:00.001-07:002011-04-15T08:14:51.876-07:00Pasha and Kulitsa--Eastern Finnish creamy dessert and bread for Easter<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOUankXQ9lkTpPwPihBcapjlG_vPDRXLEJ_eWQ6RCA3u5BKboo1Uvv6_MrP51JYl4SKpvqw-MEZmpLekaP5g9m3F5dV0qU0LkJ3ZvcvYs1pdVpx1Hs9umbqI2j65rwnjnLuRAwphlBWNcg/s1600/pasha.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOUankXQ9lkTpPwPihBcapjlG_vPDRXLEJ_eWQ6RCA3u5BKboo1Uvv6_MrP51JYl4SKpvqw-MEZmpLekaP5g9m3F5dV0qU0LkJ3ZvcvYs1pdVpx1Hs9umbqI2j65rwnjnLuRAwphlBWNcg/s640/pasha.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This week, I made pasha and kulitsa, dishes that are traditionally eaten at Easter in eastern Finland. My husband had never had these before, but I will definitely be making them again for dessert on Easter Sunday. Pasha is a creamy dessert, kind of like a fruit and almond flavored cream cheese. Kulitsa is a sweet bread, full of raisins, with a beautiful golden color. Everyone was really excited to try it, it is the kind of food that you just can't stop eating once you start! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I made two size 4 coffee filter sized pasha and two loaves of kulitsa, the plan was to have one for dessert after dinner, and the other for the next day...somehow almost all of it disappeared last night! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The pasha takes at least 24 hours to make. There are a lot of different flavorings used in pasha in Finland, including raisins, currants, cherries, or candied citron. Another complication with making this in the United States is that we don't have "maitorahka" or quark. I did quite a bit of research before deciding on this combination of several recipes.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The ingredients I used were:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">16 ounces of 4 percent milk-fat cottage cheese (2 cups or 5 dl)</div><div class="separator" style="clear: both; text-align: left;">1/2 cup sour cream (1.25 dl)</div><div class="separator" style="clear: both; text-align: left;">(note: if you have maitorahka or quark available, just use 6.25 dl instead of the cottage cheese and sour cream)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons soft butter</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons of pasteurized egg product or 2 pasteurized egg yolks</div><div class="separator" style="clear: both; text-align: left;">1 tablespoon grated lemon peel</div><div class="separator" style="clear: both; text-align: left;">1/2 cup ground or finely chopped almonds</div><div class="separator" style="clear: both; text-align: left;">1 cup sugar</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon vanilla</div><div class="separator" style="clear: both; text-align: left;">1 cup dried cherries (or raisins or currants or candied citron if you want to change the flavor)</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">First, if you don't have maitorahka or quark, put the cottage cheese in a food processor or blender and process until it is smooth:</div><div class="separator" style="clear: both; text-align: left;"><br />
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Next, add the butter and sour cream and process again. Make sure the butter is soft or you may find a lump in the finished product. Add the egg, in Finland eggs are sold pasteurized, but here they are not generally. Do not use raw, unpasteurized eggs in this dish because it is not cooked. Here are the products I used:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBjGv3B9qQyqn7SgFf3n-MW5RXXe0xB2MWBBvdHtUEZIkwdX0BXDLQyBX4fYsTEQ4Cfm4b3UPyd4M8WfYOcOQxLFw2Sc26IceFZ3Te0k5sz3Hn_xZksRZvs0ca8qPk5xtTGUletDzU2yAH/s1600/pasha3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBjGv3B9qQyqn7SgFf3n-MW5RXXe0xB2MWBBvdHtUEZIkwdX0BXDLQyBX4fYsTEQ4Cfm4b3UPyd4M8WfYOcOQxLFw2Sc26IceFZ3Te0k5sz3Hn_xZksRZvs0ca8qPk5xtTGUletDzU2yAH/s640/pasha3.jpg" width="640" /></a></div><br />
Next, add the sugar. If you are using vanilla sugar instead of liquid vanilla, it is best to mix it with the granular sugar before putting it in the pasha. Otherwise it may lump together and spoil the dish. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTR_gRw9uEVNQlLw5dbadqAeM57mO5TmiuYMp7i8uQ5KBR7PKsVhE3DhBD7qM6KJWbjs6D27Qfj7ZCgNNljZImkAU0ceePplg-AmBMr88cWFkS-vyukYk2RQfPUNmrZHoZjPzyipJhA3h5/s1600/pasha4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTR_gRw9uEVNQlLw5dbadqAeM57mO5TmiuYMp7i8uQ5KBR7PKsVhE3DhBD7qM6KJWbjs6D27Qfj7ZCgNNljZImkAU0ceePplg-AmBMr88cWFkS-vyukYk2RQfPUNmrZHoZjPzyipJhA3h5/s640/pasha4.jpg" width="640" /></a></div>Use a spatula to mix in the dried fruit. The most traditional dried fruit to use is raisin, but after some research I found that a lot of people really like the cherry pasha, and I thought my kids would like it better, too.<br />
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The pasha needs to drain overnight. To do this, I used coffee filters and to support them, I used some parts out of old coffee makers. Make sure to remove the mechanism that keeps the coffee from coming out unless the pot is under the filter. This is easy to do, there is a little rubber ring that can be removed from the inside. I'll put them back before I use these for coffee again.<br />
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If you don't have these laying around, you could also use a large yogurt container for the support, but make sure to punch a hole in the bottom. You could use cheesecloth in a sieve instead of the filters and make one large pasha. Anything that has a hole in the bottom can be used, as long as it is lined with a filter or cheesecloth.<br />
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This was my set-up. After filling the filters, I used a small bowl to weight down the pasha, then set them in the refrigerator for 24 hours. About 2/3 of a cup of sweet liquid drained from them in that time. Just before serving, unmold the pasha by putting a clean plate over the top, then flipping it upside down. Peel off the filter or cheesecloth. Decorate with fruit and serve with whipped cream or as a topping for kulitsa. The recipe for kulitsa is <a href="http://cookingfinland.blogspot.com/2011/04/kulitsa-sweet-bread-for-easter.html">here</a>.<br />
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</div>Elizabethhttp://www.blogger.com/profile/07751345150459980798noreply@blogger.com0tag:blogger.com,1999:blog-2510397078587696302.post-63321884167154222572011-04-15T08:12:00.000-07:002011-04-15T08:13:54.746-07:00Kulitsa, a sweet bread for Easter<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiHsUK4HQVoiP2QCTuKI8NZoXi0cRPyNPQNxqhRd_BP-vAGhxXIOYVa7a7Tf8MHlnT0VlMdTC5NY4oQNlrcdVqGjiHY9FUuJ9crobQ690lRM9LV1xXL2LztHF0l39e9N6f4D7XbgdmiqrF/s1600/kulitsa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiHsUK4HQVoiP2QCTuKI8NZoXi0cRPyNPQNxqhRd_BP-vAGhxXIOYVa7a7Tf8MHlnT0VlMdTC5NY4oQNlrcdVqGjiHY9FUuJ9crobQ690lRM9LV1xXL2LztHF0l39e9N6f4D7XbgdmiqrF/s640/kulitsa.jpg" width="640" /></a></div><br />
Kulitsa is a sweet, fruity bread served at Easter in eastern Finland and Russia. It is wonderful with pasha spread on it! The recipe for pasha is <a href="http://cookingfinland.blogspot.com/2011/04/pasha-and-kulitsa-eastern-finnish.html">here</a>.<br />
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There are a lot of recipes for this bread, some include saffron, currants, or citron. I got this recipe from a Finnish site, <a href="http://www.herkut.net/resepti.php?id=783">here</a>. Of course I made a couple of modifications...<br />
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The ingredients are:<br />
<br />
1 1/4 cups warm milk (3 dl)<br />
1 package dry yeast (2 1/4 teaspoons or 1 cake of fresh yeast)<br />
2/3 cup sugar (1.5 dl)<br />
1 teaspoon salt<br />
3 eggs<br />
1/2 stick butter, melted (50 g)<br />
1 teaspoon cardamom<br />
grated peel of one lemon<br />
a little less than 1 cup raisins (2 dl)<br />
1/2 cup ground almonds (1 dl)<br />
about 4 1/2 cups of flour (11+ dl)<br />
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First, I washed a lemon well and grated the peel. The microplane grater in the back works really well, but you can also use any fine grater, like the one the lemon is sitting on. Make sure and only take the yellow part of the peel, the white part is really bitter.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBmxYUvumMhq4Huzkb9EHdUD6gSRN3E0FO6h1FE81J__0gRb1UUGQ24PRdsFy4RcUIyrO3RQp_a_zus0qy-g11GnfcD3HvezfbQRIpHOQbKO4LCztMI4VxVaJ_cRJQy-XzfG1ZP6uU-lwy/s1600/kulitsa1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBmxYUvumMhq4Huzkb9EHdUD6gSRN3E0FO6h1FE81J__0gRb1UUGQ24PRdsFy4RcUIyrO3RQp_a_zus0qy-g11GnfcD3HvezfbQRIpHOQbKO4LCztMI4VxVaJ_cRJQy-XzfG1ZP6uU-lwy/s640/kulitsa1.jpg" width="640" /></a></div><br />
Warm up the milk, but don't get it too hot or it will kill the yeast. I put the milk in the stand mixer bowl, then stirred in the sugar and yeast until it was dissolved. Next, I added all of the rest of the ingredients except the flour and mixed well. I added the flour 1/2 cup at a time until the dough started to pull away from the sides of the bowl. Note that this dough is MUCH stickier than regular bread dough, this is because of the milk and extra eggs.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi52tUmdT7ocunpfrZanqnjP9kk5QjVJt8UPmkUdXQzAlKL8mfA4f4U7Og3y1TcMW_O_wnJMv5qA7xklmQozfrAKbbyMcVW9R5vrOpsxplj-dXw3o2tbnmfNNPMsrkL-lHqh2hgwqh4yUIt/s1600/kulitsa2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi52tUmdT7ocunpfrZanqnjP9kk5QjVJt8UPmkUdXQzAlKL8mfA4f4U7Og3y1TcMW_O_wnJMv5qA7xklmQozfrAKbbyMcVW9R5vrOpsxplj-dXw3o2tbnmfNNPMsrkL-lHqh2hgwqh4yUIt/s640/kulitsa2.jpg" width="640" /></a></div><br />
Grease a non-metal bowl (I sprayed it with cooking spray) and put the dough in it to rise. I sprinkled the dough with flour to get it out of the stand mixer bowl, otherwise it would have been a sticky mess. Cover the dough with a clean towel and put it in a warm place to rise. I used my warming drawer, but you can put it in any warm place. If you turn the oven on as low as possible for a few minutes, then turn it off again, you can put the dough in to rise--just don't forget and leave the oven on.<br />
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<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/AVvXsEgB9ZqY9zvq7mBjqYx0Q3jG01rYn7abkR0xxwHTt2f_c7aqSduKLvPhLFgBZugyqWOCuD78ckwFClmuPpNiCM06D9xgEHOmmXliGFM0Ph3q_hni-Z-3oHFtMFFHrpRTJfj2h1xYp2uYgbG2/s1600/kulitsa3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB9ZqY9zvq7mBjqYx0Q3jG01rYn7abkR0xxwHTt2f_c7aqSduKLvPhLFgBZugyqWOCuD78ckwFClmuPpNiCM06D9xgEHOmmXliGFM0Ph3q_hni-Z-3oHFtMFFHrpRTJfj2h1xYp2uYgbG2/s640/kulitsa3.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table>Let the loaves rise, covered, for another 1/2 hour. Preheat the oven to 350 F (175 C) and then bake for about 40 minutes. The original recipe suggested basting with egg before baking, but I forgot. I think the loaves are beautifully brown anyway. The outside of this bread bakes to a deep brown color, but the inside remains soft and golden. Sweet and delicious.Elizabethhttp://www.blogger.com/profile/07751345150459980798noreply@blogger.com0tag:blogger.com,1999:blog-2510397078587696302.post-66138402756626019162011-04-14T07:40:00.000-07:002011-04-14T08:46:21.099-07:00Mämmi, a traditional Finnish porridge or pudding<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL8osAOPTW0sAlD05QoYSbaMlBZvP-UW2uchqUlBWJnnf9A5bkfCG4Iur-Nx2RbjeNaRiiEqABDYcuxpCLaVGlgdzBHYpusGKrJ_iNl1eh8vgprNHaI9XAvjSCUH5jZ4Xeuy8bF7KxmKcI/s1600/mammi7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL8osAOPTW0sAlD05QoYSbaMlBZvP-UW2uchqUlBWJnnf9A5bkfCG4Iur-Nx2RbjeNaRiiEqABDYcuxpCLaVGlgdzBHYpusGKrJ_iNl1eh8vgprNHaI9XAvjSCUH5jZ4Xeuy8bF7KxmKcI/s640/mammi7.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Mämmi is probably one of the most traditional foods eaten at Easter in Finland. Traditionally it was baked in boxes made of birch bark, but today you can buy it in cardboard boxes in ever grocery store. There are a lot of mämmi recipes, but the one I used is from <i>The Finnish Cookbook</i> by Beatrice Ojakangas. Mämmi is a type of baked rye porridge, with a very strong molasses or malted flavor. I have always loved molasses and enjoy this dish a lot. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">My husband has never really cared for the dish as purchased at the stores in Finland, but when I made it for him fresh, he really enjoyed it and asked if I could make it again. There really is no substitute for homemade! This dish had mixed results with the kids--I think part of their objection was the color.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The Finnish recipes generally include grated orange peel, or more specifically, grated bitter orange peel (pomeranssi). After reading some side effects of bitter orange on <a href="http://en.wikipedia.org/wiki/Bitter_orange">Wikipedia</a>, I decided not to include it. I'm sure the small amount generally used in this dish is probably safe, but it sounds poisonous to me. I left out the orange peel completely, and evidently that is what my husband didn't like about the purchased dish in Finnish grocery stores! He commented that the flavor was very authentic except for the lack of a bitter aftertaste. I took this as a compliment!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The ingredients I used were:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">4 cups water (1 liter)</div><div class="separator" style="clear: both; text-align: left;">1/2 cup sorghum or dark molasses (1 dl plus 3.5 teaspoons)</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon salt</div><div class="separator" style="clear: both; text-align: left;">1 cup rye flour (2.5 dl)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Boil the water, molasses, and salt to a slow boil. Use a whisk to stir in 1/4 of the rye flour. Whisk vigorously and turn off the heat. Let the mixture cool for at least 10 minutes, then whisk in the rest of the flour.</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3_IVMQPhNU6if8Xx24JTx5SqyBr-4jj3oRm6cnaJKiD-Erfsrl7krA6tc_nj0bo8e2wn1FiRf_HCz1gta-LtyyLE7MJPPUBQM9hVAeFB5XbuvrDfdOfWkUwFPRhZ6L_aFYxgftc-ql4eq/s1600/mammi3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3_IVMQPhNU6if8Xx24JTx5SqyBr-4jj3oRm6cnaJKiD-Erfsrl7krA6tc_nj0bo8e2wn1FiRf_HCz1gta-LtyyLE7MJPPUBQM9hVAeFB5XbuvrDfdOfWkUwFPRhZ6L_aFYxgftc-ql4eq/s640/mammi3.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Stir in the remaining rye flour (and two tablespoons of bitter orange peel if you are using it, I didn't). Remove from heat and pour into a 1.5 quart (1.5 liter) casserole dish. I sprayed the dish with some cooking spray first, the recipe didn't say that it was necessary to grease the dish, but I think it would stick terribly if you didn't.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht_iDgsb1kLlGjICM_ft9yNFuy1Bs49zvgGwPw7rYBfg9nCmQ_n_FUMBsESJBn-c3aPFzU7b5knYazi2u3LiiQwRhj0igncsv5xw5b_Ic7sAXwSK2zkJhP5r_bVocUvpdZLaIFx5mzPuTJ/s1600/mammi5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht_iDgsb1kLlGjICM_ft9yNFuy1Bs49zvgGwPw7rYBfg9nCmQ_n_FUMBsESJBn-c3aPFzU7b5knYazi2u3LiiQwRhj0igncsv5xw5b_Ic7sAXwSK2zkJhP5r_bVocUvpdZLaIFx5mzPuTJ/s640/mammi5.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Bake at 275 F (135 C) for 3 hours.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLSBezLSGIZi4Gxj7S81TPySmSGudeQNyLjdyd0EruDJBZERDlcfxdoM05HSlOpLPS6WYkNFeDX_18JKq4D3WOhyJ8EbenDigiKQIKQpHKT9KBl_hfCkRLvq7h7tPbN39-GklS8R-voOk2/s1600/mammi6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLSBezLSGIZi4Gxj7S81TPySmSGudeQNyLjdyd0EruDJBZERDlcfxdoM05HSlOpLPS6WYkNFeDX_18JKq4D3WOhyJ8EbenDigiKQIKQpHKT9KBl_hfCkRLvq7h7tPbN39-GklS8R-voOk2/s640/mammi6.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;">Serve with whole milk or cream and a sprinkling of sugar.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Hope you enjoy this very traditional dish!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Elizabethhttp://www.blogger.com/profile/07751345150459980798noreply@blogger.com19tag:blogger.com,1999:blog-2510397078587696302.post-9935752183924509852011-04-09T11:45:00.000-07:002011-04-09T11:46:41.769-07:00Apricot-Cardamom Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2NAatV8kTsQ-Nj3Y3-Xz9UD0XhjRxAeDEuTOC9dLia43-YfRZteZRQS_MytG8mFY0lViCWFsPKwSbq4TI93M2U2qw17MnsUoa6KxdvJv8ib7N0-_M4slxDjwEHaY_UPbozQ3XiL-cLkS7/s1600/cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2NAatV8kTsQ-Nj3Y3-Xz9UD0XhjRxAeDEuTOC9dLia43-YfRZteZRQS_MytG8mFY0lViCWFsPKwSbq4TI93M2U2qw17MnsUoa6KxdvJv8ib7N0-_M4slxDjwEHaY_UPbozQ3XiL-cLkS7/s640/cake.jpg" width="640" /></a></div><br />
I collect cookbooks of all kinds, but especially the red-checkered Better Homes and Gardens ones. There are a lot of them that look exactly alike on my shelf, but the ones from different years have very different recipes. Cooking from the older ones is like a short culinary trip back in time! This recipe is from <i>Better Homes and Gardens New Baking Book</i>, and is from 1998, not so long ago.<br />
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This recipe is not Finnish at all, as far as I know, but it contains cardamom and apricot which are popular flavors in Finland. These flavors combine with brown sugar to make a moist and flavorful cake. I doubled the recipe so that it would be easier to convert the amounts to metric, and a jelly roll pan is perfect to bake the larger cake. Plus, it is Saturday and everyone is home, a single recipe wouldn't have lasted long!<br />
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Here are the ingredients:<br />
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2 cups all-purpose flour (5 dl)<br />
1 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon ground cardamom<br />
2 slightly beaten eggs<br />
1 cup packed brown sugar (2.5 dl)<br />
1 cup orange juice (2.5 dl)<br />
1/2 cup applesauce (1.25 dl--not an exact conversion, but a little extra is ok in this recipe)<br />
4 tablespoons butter, melted (57 grams)<br />
1 cup finely snipped dried apricots (2.5 dl)<br />
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Preheat oven to 350 F (175 C).<br />
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First, combine the dry ingredients (flour, baking powder, baking soda, and cardamom) in a separate bowl and mix well. It is always important to mix the baking soda and/or powder in the flour first because otherwise the batter won't rise evenly.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBSbv_skZHiN25PvqI_621U75y8Fu0uRwKlWGocfgZXNi9BeEtOR6q5l7w69GirhQA_q5KkYBlis7ZIVAslDDZqIqqVQKdBj4HupREESFYs3yrIKgds1cyKMhIMn2boZlfd7sLgB2cV3J_/s1600/cake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBSbv_skZHiN25PvqI_621U75y8Fu0uRwKlWGocfgZXNi9BeEtOR6q5l7w69GirhQA_q5KkYBlis7ZIVAslDDZqIqqVQKdBj4HupREESFYs3yrIKgds1cyKMhIMn2boZlfd7sLgB2cV3J_/s640/cake1.jpg" width="424" /></a></div><br />
Next, mix the egg, brown sugar, orange juice, applesauce, and melted butter together in a separate bowl. Make sure you pack in the brown sugar to measure it to get the right amount.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilgZXJ1I_gJy4uoM15NZAYyd_kWJPBG0n2p2EA5O7NJo7RtA9dPkyqq8er1wBu757DXtn94PoUKgir4aKFMTgwY1X6zRiIKUdhSXGAbBimjky3JnCpLYKozExa7ZTqj9HFv51T6BMwCKLq/s1600/cake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilgZXJ1I_gJy4uoM15NZAYyd_kWJPBG0n2p2EA5O7NJo7RtA9dPkyqq8er1wBu757DXtn94PoUKgir4aKFMTgwY1X6zRiIKUdhSXGAbBimjky3JnCpLYKozExa7ZTqj9HFv51T6BMwCKLq/s640/cake2.jpg" width="640" /></a></div><br />
Here are the snipped apricots, I used clean Kitchen scissors to cut them up.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirZ8YmwkBKc6CrQpCHDrL-rCmQzkteDJvjma9SHBa300oc1_YL4dSLmpO-0uYL0BYuaInlHDOhodibfhaseg7G9ftUX0fbXIukc-w9J5OI7PVmb7PAIH40ATMrc73dyKAuJt9HNIKP-Bb5/s1600/cake3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirZ8YmwkBKc6CrQpCHDrL-rCmQzkteDJvjma9SHBa300oc1_YL4dSLmpO-0uYL0BYuaInlHDOhodibfhaseg7G9ftUX0fbXIukc-w9J5OI7PVmb7PAIH40ATMrc73dyKAuJt9HNIKP-Bb5/s640/cake3.jpg" width="640" /></a></div><br />
I stirred together the dry ingredients, the wet ingredients, and the apricots, scraping the sides well with a spatula.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsXIey5cXc6c8zLYLAtLNhXqCVN285mqFo0b2X93KPAjoZCreKRIGBhunh4vVNqUxyN2k3MwawEN0vWUUvFfOx3CWjboRb_Aum36AcLiRI9uvhICsA9O6ZBVzg75rQwi4b3J20ghj05-VF/s1600/cake4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsXIey5cXc6c8zLYLAtLNhXqCVN285mqFo0b2X93KPAjoZCreKRIGBhunh4vVNqUxyN2k3MwawEN0vWUUvFfOx3CWjboRb_Aum36AcLiRI9uvhICsA9O6ZBVzg75rQwi4b3J20ghj05-VF/s640/cake4.jpg" width="640" /></a></div><br />
I baked the cake in a jelly roll pan which was lined with parchment. The original instructions said to use an ungreased pan, but I was afraid it might stick. Better Homes and Gardens also suggested that you could line the pan with foil, but the parchment worked really well.<br />
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Bake the cake in preheated a 350 F (175 C) oven for about 20 minutes. The cake baked really quickly in this size pan. Cool without removing from the pan, or it will fall apart.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvmSd3MFneWnufM2lBlRBYTNAzog86KIIhOHf4XTzjWIYptopC1BS0tgpCTR_i2UwHmO3UNt6cCvoDpP5181FHgLqIKt6Q0xax9RapcrAo4qyGOpogVdqfgzYoYY5coXTbFMuQ7lpzlzOR/s1600/cake5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvmSd3MFneWnufM2lBlRBYTNAzog86KIIhOHf4XTzjWIYptopC1BS0tgpCTR_i2UwHmO3UNt6cCvoDpP5181FHgLqIKt6Q0xax9RapcrAo4qyGOpogVdqfgzYoYY5coXTbFMuQ7lpzlzOR/s640/cake5.jpg" width="640" /></a></div><br />
For the icing, mix about a cup (2.5 dl) of powdered sugar with enough orange juice so that it drizzles easily (about 2 or 3 tablespoons). Drizzle this over the cake.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjMa5cojI-q9ntDYaNfdRZUZtAxGlb6F5j4BgUZeH-TrV0rQJuuLeG7hgn11OLv7PeCqvPi17OIY0Pkc_WfeNQgV_zraKkeTYrY34fndo7J24NHq_-HWjUxNHQSiQDygfuoRpcxwbSfIC1/s1600/cake6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjMa5cojI-q9ntDYaNfdRZUZtAxGlb6F5j4BgUZeH-TrV0rQJuuLeG7hgn11OLv7PeCqvPi17OIY0Pkc_WfeNQgV_zraKkeTYrY34fndo7J24NHq_-HWjUxNHQSiQDygfuoRpcxwbSfIC1/s640/cake6.jpg" width="640" /></a></div><br />
When the cake is cool, cut it into bars. Or if your family is impatient like mine, just cut it and eat it warm and crumbly! This cake got rave reviews from everyone, even the family members who prefer not to find fruit in their cakes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaa7Kl0o8dO1gF180bKQ8MUJAQCWUHgJmVLSI9sTG0s8SeeyNXn2SYXl436TbEVxp2PYGzdc8yMgCownFa3-40d5dfzjhQjFAxicodUggYTVY32sGKiZn5C7uh9u_aM3ed_4xj8_SAA2D0/s1600/cake7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaa7Kl0o8dO1gF180bKQ8MUJAQCWUHgJmVLSI9sTG0s8SeeyNXn2SYXl436TbEVxp2PYGzdc8yMgCownFa3-40d5dfzjhQjFAxicodUggYTVY32sGKiZn5C7uh9u_aM3ed_4xj8_SAA2D0/s640/cake7.jpg" width="640" /></a></div>Elizabethhttp://www.blogger.com/profile/07751345150459980798noreply@blogger.com6tag:blogger.com,1999:blog-2510397078587696302.post-39315418544667358322011-04-08T09:30:00.000-07:002011-08-02T17:34:03.726-07:00Finnish hamburger pies--lihapiirakka<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDH3LgYG0KT-XkXSoJQa7VfauriHBXyifPNYzoA1wNQhtrnx7C5tydv4D6L9QS5j-JoiEv0T9qwrnASA2BLriLS3hkGzw-kFJinH6PslEfs2HjWi5qzMz5UjiG3sQwik5heeqMevToughy/s1600/pie13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDH3LgYG0KT-XkXSoJQa7VfauriHBXyifPNYzoA1wNQhtrnx7C5tydv4D6L9QS5j-JoiEv0T9qwrnASA2BLriLS3hkGzw-kFJinH6PslEfs2HjWi5qzMz5UjiG3sQwik5heeqMevToughy/s640/pie13.jpg" style="cursor: move;" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">These little pastries filled with meat, onions and rice are incredible. They are not quite like the pasties served in Michigan's upper peninsula where a lot of Finns settled (those actually are an American Finnish dish, I am planning a post on those very soon), but if you like those, you should give these a try. These are served all over Finland in cafes or outdoor fast food eateries called kiosks.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Beatrice Ojakangas calls these "Hot Meat Tarts" or "Kuumat Piiraset" in <i>The Finnish Cookbook</i>.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I'll start with the yeast pastry dough recipe:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 package active dry yeast (2 1/4 teaspoons)</div><div class="separator" style="clear: both; text-align: left;">1 1/4 cup lukewarm milk (3 dl)</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon salt</div><div class="separator" style="clear: both; text-align: left;">1 beaten egg</div><div class="separator" style="clear: both; text-align: left;">1/2 cup sugar (1 dl plus 1.25 tablespoons)</div><div class="separator" style="clear: both; text-align: left;">4+ cups of white flour (10+ dl)</div><div class="separator" style="clear: both; text-align: left;">1/2 cup melted butter (113.4 grams)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">First, I dissolved the yeast in the warm milk. I microwaved the milk for about a minute and a half, then stirred it well to get the right temperature. Microwave times vary a lot, so be careful, if the milk is too hot, it will kill the yeast and the dough won't rise. Then I added the salt, egg and sugar and stirred it well.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWMCp46DPGw4cgAh5x4AXwZQH8GvTI-OSOboqdjQk6tMlWWmFCDAmHTKObx7IdlAxWQ2o0Y0p5CL3QCJfSKwAEoniUwrEatbq3idzCZAltaLPo5kRpNTndoXmzlmg5WOH9IjxIl4d_2NmZ/s1600/pie1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWMCp46DPGw4cgAh5x4AXwZQH8GvTI-OSOboqdjQk6tMlWWmFCDAmHTKObx7IdlAxWQ2o0Y0p5CL3QCJfSKwAEoniUwrEatbq3idzCZAltaLPo5kRpNTndoXmzlmg5WOH9IjxIl4d_2NmZ/s640/pie1.jpg" width="640" /></a></div><br />
I used my stand mixer with a dough hook to beat in the flour, one cup at a time for the first three cups. This is what it looked like after three cups of flour were added (I also used a spatula to scrape the sides of the bowl):<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4zbLfDi244cRbjiydD4cdqLCGk34886YsP49wdBCjpUaS-R9W31YD3Z0Ra3IFXXPFou60Rm8O0QySJvFHzeIhG0jIBqVxQiptRYlUcPCxOQ0MS_c9stwe4Kybus86kxKIWBQkSwJsNYMY/s1600/pie2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4zbLfDi244cRbjiydD4cdqLCGk34886YsP49wdBCjpUaS-R9W31YD3Z0Ra3IFXXPFou60Rm8O0QySJvFHzeIhG0jIBqVxQiptRYlUcPCxOQ0MS_c9stwe4Kybus86kxKIWBQkSwJsNYMY/s640/pie2.jpg" width="640" /></a></div><br />
Then I added more flour 1/2 cup at a time, here it is after 4 cups:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQAMV4gtz1zZRRGMXWa6d-GvBZu1wknws1dsQyXR5bG8tB66ZCXEIuFdZLuIP1o2vyKja6lPCznGvYJPySR3SYXQvoMMAH1ohLQJ6QB9lZUaRcx7K07bhOBOIjGDxLLyOxl5TZH2gR4Arx/s1600/pie3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQAMV4gtz1zZRRGMXWa6d-GvBZu1wknws1dsQyXR5bG8tB66ZCXEIuFdZLuIP1o2vyKja6lPCznGvYJPySR3SYXQvoMMAH1ohLQJ6QB9lZUaRcx7K07bhOBOIjGDxLLyOxl5TZH2gR4Arx/s640/pie3.jpg" width="640" /></a></div><br />
The dough should be very stiff, 4 1/2 cups of flour seemed to be the right amount this time, but this will vary depending on weather conditions, etc. Here is what it looked like:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjID-3evr__isa9soWDmblX2BZORqUoGppts5XbvH2TFBjGfmn_dV4Ajs2pC5wnIFjKb0OAsf92kJ0kzaFzxidW0hxo1gfyZZ6U-iAd9jRKPu1RtgLXUuMtBM0wn8LmhNzrTsZt1PpLOg-Z/s1600/pie4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjID-3evr__isa9soWDmblX2BZORqUoGppts5XbvH2TFBjGfmn_dV4Ajs2pC5wnIFjKb0OAsf92kJ0kzaFzxidW0hxo1gfyZZ6U-iAd9jRKPu1RtgLXUuMtBM0wn8LmhNzrTsZt1PpLOg-Z/s640/pie4.jpg" width="640" /></a></div><br />
I sprinkled flour over the dough in order to be able to pull it out without getting my hands sticky. Then I shaped it into a ball and put it in a lightly oiled non-metallic bowl to rise. Never leave dough in a metal bowl to rise--it just doesn't work as well because the metal conducts heat too well. I covered the dough and put it in a warm place for about an hour.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8_eqv5O7JpLHENDJH0YkwZWX0PU0LOKhAH039q8y-I2SASy0BTDkh96ELNM5HivkoYrq2yu55wnqWw-FlgGmxyYBYx8rGRFYoS5aucYhS5ZYJoU770O3G3KT6YD8Wns9GY73k2n5Pn0zU/s1600/pie5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8_eqv5O7JpLHENDJH0YkwZWX0PU0LOKhAH039q8y-I2SASy0BTDkh96ELNM5HivkoYrq2yu55wnqWw-FlgGmxyYBYx8rGRFYoS5aucYhS5ZYJoU770O3G3KT6YD8Wns9GY73k2n5Pn0zU/s640/pie5.jpg" width="424" /></a></div><br />
After an hour, it had doubled in size. I punched it down and let it rise for another half an hour while I prepared the filling.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1FY_BNlQwJGJBu6VL2LyKGagWSkE1r3E_W_4oP7iR3kwXHl8VREJFG9kU8EQqIje_jwTyR02l2wlMdF8MEWG9WwaQaH0hp9PleFTu7_9OJzF4i3qUX2y5rAqe-oU5k3Sp31Qrbzs9B6qg/s1600/pie6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1FY_BNlQwJGJBu6VL2LyKGagWSkE1r3E_W_4oP7iR3kwXHl8VREJFG9kU8EQqIje_jwTyR02l2wlMdF8MEWG9WwaQaH0hp9PleFTu7_9OJzF4i3qUX2y5rAqe-oU5k3Sp31Qrbzs9B6qg/s640/pie6.jpg" width="640" /></a></div><br />
The meat filling ingredients are:<br />
<br />
2 pounds ground lean beef (about a kilo)<br />
1 cup finely chopped onion (5 dl) (I used dehydrated onion to make that amount)<br />
2 teaspoons salt<br />
1/2 teaspoon pepper<br />
1/2 cup finely chopped fresh parsley (1.25 dl) (I used 8 teaspoons of dried parsley)<br />
1 cup cooked rice<br />
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First, I put some rice in my rice cooker to cook. Leftover rice would be great in this recipe. I used Jasmine rice because that is what I had in the pantry, but plain rice would work as well. <br />
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Then I cooked the hamburger, stirring well so that it was in very small pieces. You don't want to brown the meat, just cook it until it is no longer pink. If you are using fresh onion, cook it along with the meat. Since I used dehydrated, I added it at the end. Dehydrated onion burns easily. I salted and peppered the meat, then added the parsley. By now the rice was finished, so stirred it in.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdARGIf-uAbGpPNWuui-tSWieha5LuDjnBHfqCsFCPQ9Ky3wgQ1ZJMLEjkQdh321U2LlAPZMEKyiFukqx-Vo3uFP2iCw1jV_-v1iWTWj1xOw874ZD3rR-WbtepuJZwfsHH62qOrrFmgq6s/s1600/pie7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdARGIf-uAbGpPNWuui-tSWieha5LuDjnBHfqCsFCPQ9Ky3wgQ1ZJMLEjkQdh321U2LlAPZMEKyiFukqx-Vo3uFP2iCw1jV_-v1iWTWj1xOw874ZD3rR-WbtepuJZwfsHH62qOrrFmgq6s/s640/pie7.jpg" width="640" /></a></div><br />
I rolled out half of the dough, it was really easy to roll compared to pie crust dough. I cut rounds with a 3 inch cookie cutter, like any yeast dough, the circles shrink once they are cut. Before filling them, brush a little water around the outside edge so they will seal well. I used quite a bit of filling in each one, the dough is stretchy and easy to work with.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT5HLHd_TiWgxxYPZGJtJk0GItFEXOVjGO6NHH5vMmPWQHSF5OmERdibHHWcfqF3sa4g5kVP2frSb_2JdTxqKYl3XVJxp64GHlm5ZDXU1EaVLYHMJ2hCzp4iAt_FYNcXXJynRQvvjfkhit/s1600/pie8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT5HLHd_TiWgxxYPZGJtJk0GItFEXOVjGO6NHH5vMmPWQHSF5OmERdibHHWcfqF3sa4g5kVP2frSb_2JdTxqKYl3XVJxp64GHlm5ZDXU1EaVLYHMJ2hCzp4iAt_FYNcXXJynRQvvjfkhit/s640/pie8.jpg" width="640" /></a></div><br />
From the other dough, I cut squares as suggested in Beatrice Ojakangas' book. I didn't like the way these looked after they were stuffed. I think next time I will make larger circles by cutting with a knife around a coffee can lid. My family all seemed to like the large ones better, and they were less work. <br />
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I've also seen some home cooks in Finland make this like a casserole with a layer of dough on the top and bottom of the filling. I like the fact that each is an individual serving, though.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG9cWqRQ-w_8D7hIMK8KrvCZJrWkKmQ7hK4LrOjO6D8A-w34XaKCMZWlrnEvL6ge9XGptkcYAu8LFmhg-ka6LxzwqrtZCmKEQQfKDpTGgBMdtJJy19o8ijzEZor3pPl_4HRdEdxgDga4g_/s1600/pie9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG9cWqRQ-w_8D7hIMK8KrvCZJrWkKmQ7hK4LrOjO6D8A-w34XaKCMZWlrnEvL6ge9XGptkcYAu8LFmhg-ka6LxzwqrtZCmKEQQfKDpTGgBMdtJJy19o8ijzEZor3pPl_4HRdEdxgDga4g_/s640/pie9.jpg" width="640" /></a></div><br />
I let them sit for about an hour until everyone came home from school and work. Beatrice recommends ten minutes to let them rise again, but it didn't seem to matter that I let them sit longer.<br />
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Preheat the oven to 400F (200C). Brush the pastries with beaten egg before baking them. Bake for 20 minutes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVTStDn8u-ay40kwucG_5DHk2ANwtrtF6liZOLl7v3-huIWAEfcpvlvtlKwQE9vnz1PdA7wDeb5mlfIqTiM0d0Mx0xxxC6bmRSeuJQWYIky7uopvCP1IPSykQU68R7txgN21qRQqLQBNw8/s1600/pie10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVTStDn8u-ay40kwucG_5DHk2ANwtrtF6liZOLl7v3-huIWAEfcpvlvtlKwQE9vnz1PdA7wDeb5mlfIqTiM0d0Mx0xxxC6bmRSeuJQWYIky7uopvCP1IPSykQU68R7txgN21qRQqLQBNw8/s640/pie10.jpg" width="640" /></a></div><br />
These were delicious, we ate them with homemade pickles, tomatoes and mustard from Ikea. They also went well with avocado slices, but that was not a very Finnish way to eat them! <br />
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The slightly sweet crust was perfect with the savory filling. These would be great to pack in a lunch or to freeze and thaw individually for lunches.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgowubgCFdG29XPkfuNsSRBzm9Layme0S-jIm4tg0oJe6GbxIlraWFk6re5-xC3Ubny7qzoGUD78qQtA6-BddbOSRItYhZsDvMKW6CdlB_nxLVZucsLvkEwlrv8ufAmQNV8GDGe7iUXiVgN/s1600/pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgowubgCFdG29XPkfuNsSRBzm9Layme0S-jIm4tg0oJe6GbxIlraWFk6re5-xC3Ubny7qzoGUD78qQtA6-BddbOSRItYhZsDvMKW6CdlB_nxLVZucsLvkEwlrv8ufAmQNV8GDGe7iUXiVgN/s400/pie.jpg" width="400" /></a></div>Elizabethhttp://www.blogger.com/profile/07751345150459980798noreply@blogger.com103tag:blogger.com,1999:blog-2510397078587696302.post-80523482141552766172011-04-08T08:40:00.000-07:002011-04-08T08:40:51.538-07:00Finnish buttermilk crepes/pancakes (lätty,lettu, lätyt in Finnish--plätt in Swedish--plett in Norwegian...)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgca6I-eNt3J1Doizaq0UI_E4Rn_9HVltTHUg-cEnMD7EQcIveBu2bkPo_NKK-58CP99VFLMZMlRFZ5GzQv6FlEM8AjKQTBjYsUxKOtXIAc67gEoFoEmmr-ALdMcF9f6I-mDVgGCNwmSTGG/s1600/pancake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgca6I-eNt3J1Doizaq0UI_E4Rn_9HVltTHUg-cEnMD7EQcIveBu2bkPo_NKK-58CP99VFLMZMlRFZ5GzQv6FlEM8AjKQTBjYsUxKOtXIAc67gEoFoEmmr-ALdMcF9f6I-mDVgGCNwmSTGG/s640/pancake.jpg" width="640" /></a></div><br />
These little crepes are very traditional little pancakes in Finland and the rest of Scandinavia. I made these as a special treat yesterday when the kids came home from school. I love my "new" antique cast iron pancake pan that I found over spring break, and I'm really enjoying cooking with it. And everyone else is enjoying eating what I cook...<br />
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Sorry about the long title for this post--there is some confusion as to what these are called. Some might even call them pannukakku in Finnish (pancake), but I agree with those that reserve the word panukakku for Finnish oven pancakes, like in <a href="http://cookingfinland.blogspot.com/2010/12/oven-pancakes-for-thursday.html">this post.</a> By the way, you could substitute these crepes to eat on Thursday with the pea soup if you want! ;D<br />
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I used the recipe from <i>The Finnish Cookbook</i> by Beatrice Ojakangas, her ingredient list is:<br />
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2 eggs<br />
1 teaspoon sugar<br />
3/4 teaspoon salt<br />
1 cup buttermilk (2.5 dl)<br />
2 tablespoons melted butter<br />
1 cup white flour (2.5 dl)<br />
butter for frying<br />
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I doubled all the ingredients (and still didn't have quite enough once the teenagers started eating...)<br />
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Beat the eggs and sugar in a mixing bowl, then add the salt, buttermilk, melted butter and flour. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpNTxJKRoJSwKMjoyybpQDx7BeAoTsWoT1dDjhrtYgIk-kN6JECehDUK8FgstCN3wkgY6kibhI3gBHPxFRGOATpL3_cYSy-F8iA4xC6zT5Wz5C-vtuEalSGCzeot00qVwO469tVh-B9vS8/s1600/pancake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpNTxJKRoJSwKMjoyybpQDx7BeAoTsWoT1dDjhrtYgIk-kN6JECehDUK8FgstCN3wkgY6kibhI3gBHPxFRGOATpL3_cYSy-F8iA4xC6zT5Wz5C-vtuEalSGCzeot00qVwO469tVh-B9vS8/s640/pancake1.jpg" width="640" /></a></div><br />
Beat this until smooth with a whisk. Then the original recipe says to let it rest for at least an hour. I let it rest about 15 minutes to let the bubbles settle and make sure all the flour was moistened. The kids don't come home at the same time, and I fried them fresh for each one, so some batter sat for more than the suggested hour. We really couldn't tell the difference between the first and the last ones. I think 15 minutes is plenty of resting time, but this keeps well if you need to wait to cook them. It should keep fine even overnight if covered and refrigerated.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhor-1wIOX75zrN6BV_QdQYWMV7HrPZt5jK_6WBVN6PxdHEUuxKA_fMZLpdvv6fChBFxpvpAE8St_kcD6eNOKym8_TTHrgS0x4Ege03eLCoUXB_V8jYW_crK4NyUb24Ugi863qaj20H9hQ_/s1600/pancake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhor-1wIOX75zrN6BV_QdQYWMV7HrPZt5jK_6WBVN6PxdHEUuxKA_fMZLpdvv6fChBFxpvpAE8St_kcD6eNOKym8_TTHrgS0x4Ege03eLCoUXB_V8jYW_crK4NyUb24Ugi863qaj20H9hQ_/s640/pancake2.jpg" width="640" /></a></div><br />
To fry the crepes, I used this pan with indentations. If you don't have a pan like this, you could make them in a small nonstick frying pan or other small skillet.<br />
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I started by putting butter in each indentation and letting it melt as the pan heated up. Be careful, butter burns really easily! As soon as the butter started to melt, I filled each indentation with batter. When the cast iron pan got really hot and they started to steam, I immediately turned it off. (If you are using a lighter-weight skillet, just turn it down to low, but a thick pan like this stays hot for a long time).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis4T9m3esOG-xWUp8wDeJNVYavXpiO2v-IG72NuVcJTKdiJ6EN1YlqiA6uYJFRdyQjXCMuoFB8UWLz6BAnmefM79gIQLP9Kybu2lIJPNGa__1Zu9L_F1QH7xKrJ5OBtHngHSVPu2CXnwqD/s1600/pancake3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis4T9m3esOG-xWUp8wDeJNVYavXpiO2v-IG72NuVcJTKdiJ6EN1YlqiA6uYJFRdyQjXCMuoFB8UWLz6BAnmefM79gIQLP9Kybu2lIJPNGa__1Zu9L_F1QH7xKrJ5OBtHngHSVPu2CXnwqD/s640/pancake3.jpg" width="640" /></a></div><br />
Crepes don't have any baking powder or baking soda in them, so they don't have little bubbles when it is time to flip them (like American pancakes would). Instead, they kind of poof up in the middle from the trapped steam, and you can see in this photo that they are starting to get firm around the edges, these are ready to turn over:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf9qV8j6kMUHq5QYwx7nlutCr5oQJZAH02AJ0WEFjEo9b9ZNSW64OVutJOL84QdRAdZf1megQfSz7gRUnoKhGD3i7kOHUFT8tRhY2hbbZ0E4f2GtNMfXOw4FWDjdkj9PiT4yBtPU9a_NkM/s1600/pancake4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf9qV8j6kMUHq5QYwx7nlutCr5oQJZAH02AJ0WEFjEo9b9ZNSW64OVutJOL84QdRAdZf1megQfSz7gRUnoKhGD3i7kOHUFT8tRhY2hbbZ0E4f2GtNMfXOw4FWDjdkj9PiT4yBtPU9a_NkM/s640/pancake4.jpg" width="640" /></a></div><br />
The goal with these is to not let them get too brown. These can be a bit more brown than traditional crepes, but be careful not to burn them. I used this small old brownie server to turn them in the small indentations (it belonged to my grandmother), it worked perfectly.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyDeuBP-09znHU_kPez87jEj9NLFCSJENCchRdhILkn6citIr4Ev1rObqCOkp-aKA3PcjZDekckRlu8Ex-1Qe2ayWEaU_IklvIlW8DzZ4ndHOUs_2GFq7e0KCPGTUAaSy1Z9IxT5MmV-DA/s1600/pancake5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyDeuBP-09znHU_kPez87jEj9NLFCSJENCchRdhILkn6citIr4Ev1rObqCOkp-aKA3PcjZDekckRlu8Ex-1Qe2ayWEaU_IklvIlW8DzZ4ndHOUs_2GFq7e0KCPGTUAaSy1Z9IxT5MmV-DA/s640/pancake5.jpg" width="640" /></a></div><br />
We ate these with blueberry soup, you can find the recipe <a href="http://cookingfinland.blogspot.com/2011/04/blueberry-soup-blabarssoppa.html">here</a>. Or you could serve them with jam and/or whipped cream. <br />
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They were so delicious, I need to go shopping now for more buttermilk before the kids get home!Elizabethhttp://www.blogger.com/profile/07751345150459980798noreply@blogger.com9tag:blogger.com,1999:blog-2510397078587696302.post-16072920980724551252011-04-08T07:56:00.000-07:002011-04-08T07:56:36.724-07:00Blueberry soup--blåbärssoppa--mustikkakeitto<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFQB9wiE4pdoUrG74LAhn3wSWcXLq6xJm2q-jLkqIPjr7zAGLDos3Kw5EDMXNcPXDRQdi3d7M4noLpgFPGK1JARyBgWX0yCzoO0IrirPIJiczd8lESo88Gb9lGpWhiqEK0QREJD1MLWs-l/s1600/blue.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFQB9wiE4pdoUrG74LAhn3wSWcXLq6xJm2q-jLkqIPjr7zAGLDos3Kw5EDMXNcPXDRQdi3d7M4noLpgFPGK1JARyBgWX0yCzoO0IrirPIJiczd8lESo88Gb9lGpWhiqEK0QREJD1MLWs-l/s640/blue.jpg" width="640" /></a></div><br />
This is a really easy and delicious way to eat berries, and a rather low-calorie and nutritious dessert, too. In Finland, you can buy blueberry soup in any grocery store next to the milk products. Other popular fruit soup flavors include raspberry, mixed forest berries, and strawberry. Gooseberries or rhubarb are also really good in this soup. The basic process is the same for any kind of fruit that you want to substitute with.<br />
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I used some really large blueberries that grow on the high bush plants in the Ozarks because I had these in my freezer. In Finland, the berries would probably be the smaller, wild variety. Both taste good in this recipe, it is hard to mess up this fruit soup!<br />
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Boil these ingredients for 10 minutes over medium heat:<br />
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2 cups water (5 dl)<br />
2 cups blueberries (or substitute other berries if you want!) (5dl)<br />
3 tablespoons sugar<br />
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I used a medium-sized saucepan and added the blueberries right away because they were frozen, but didn't start counting the time until they came to a boil. If you use fresh berries, it is probably better to let the water boil first, then stir in the other ingredients.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq3dztuBumXcpfyvMxZ_lMIUyxdwvnLVVmJutd-wfcbge9Hw6gJK6AR_Wi6izg8Hly5WpqN2ImsV5n08A5C3UCSEsHZHiCM9Mfyb3Sjl7wptz91ClBdNOF19x4wudxPzNSMLg0x6Dduz5r/s1600/blue1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq3dztuBumXcpfyvMxZ_lMIUyxdwvnLVVmJutd-wfcbge9Hw6gJK6AR_Wi6izg8Hly5WpqN2ImsV5n08A5C3UCSEsHZHiCM9Mfyb3Sjl7wptz91ClBdNOF19x4wudxPzNSMLg0x6Dduz5r/s640/blue1.jpg" width="640" /></a></div><br />
To thicken the soup, stir together in a small bowl:<br />
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3 tablespoons cornstarch or potato starch<br />
3 tablespoons cold water<br />
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I used potato starch this time. After you mix the thickener very well, take a tablespoon-full of the hot soup and mix it into the cold thickener. This tempers the mixture and makes it less likely to clump. <br />
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Now pour the tempered thickener into the hot soup, stirring constantly until the soup thickens. This is the same process used to thicken broth for lump-free gravies.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxD66daE7WEuSgRWBsYKQrpNqWlNarjJ_KfwhoEl-KvRVZzLBtmRy1bF6_8zZxPFm4-6c_AVo4-cdydscelimpPF1K8S68ewqUj4qmnE6Zij9cznSXDU6PWTXCOR01vYy6HgbLvxlGnWmE/s1600/blue3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxD66daE7WEuSgRWBsYKQrpNqWlNarjJ_KfwhoEl-KvRVZzLBtmRy1bF6_8zZxPFm4-6c_AVo4-cdydscelimpPF1K8S68ewqUj4qmnE6Zij9cznSXDU6PWTXCOR01vYy6HgbLvxlGnWmE/s640/blue3.jpg" width="640" /></a></div><br />
If you find that the soup is a little too thick, you can always stir in a little more water. Fruit soups continue to thicken as they cool.<br />
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We love to eat fruit soup with a little whipped cream, but yesterday I made this as a special after-school treat with small Finnish pancakes that are a lot like mini crepes. That recipe will be my next post.Elizabethhttp://www.blogger.com/profile/07751345150459980798noreply@blogger.com1tag:blogger.com,1999:blog-2510397078587696302.post-4320855958991928922011-04-07T08:14:00.000-07:002011-04-07T08:14:01.067-07:00Other ideas for Blini dough--overnight waffles and sweet pancake toppings<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOIOAgcdJ_2Pz9d6p73Jy-lz-Ww7JkSlGQi-tpTKqyYZfdQ5gGEEsxDC5rNJnvfkQVb7UXcHdG24JGsiST2lcD7IWZjn6PHpl-T3vLQqWNXykltUoXMwFhaInQChwc0363SdCIhgnkRmc4/s1600/bliniwaffles0.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOIOAgcdJ_2Pz9d6p73Jy-lz-Ww7JkSlGQi-tpTKqyYZfdQ5gGEEsxDC5rNJnvfkQVb7UXcHdG24JGsiST2lcD7IWZjn6PHpl-T3vLQqWNXykltUoXMwFhaInQChwc0363SdCIhgnkRmc4/s640/bliniwaffles0.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">We had an extra batch of blini dough from <a href="http://cookingfinland.blogspot.com/2011/04/blinis-with-sour-cream-caviar-and.html">this recipe</a>, so we decided to put jam on some of them, along with a small dollop of sour cream. They were delicious as a small, sweet pancake.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv-q2g5bd0pdp_iqw9zDhwXrMaR3A8dxJRnPx2XG0fLXPNn_uE9bQewq6nYr1Ndqk9IvxBWvGelhL0wWMSWatDNIbRFCZH2x4IniNsyE6w57gr0NBcbCORbMkCY3z-EYImouq3BULFwsQD/s1600/blinisweet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv-q2g5bd0pdp_iqw9zDhwXrMaR3A8dxJRnPx2XG0fLXPNn_uE9bQewq6nYr1Ndqk9IvxBWvGelhL0wWMSWatDNIbRFCZH2x4IniNsyE6w57gr0NBcbCORbMkCY3z-EYImouq3BULFwsQD/s640/blinisweet.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">I decided that the blinni batter was a lot like a recipe that I have for overnight waffles, so I put the extra dough in the refrigerator, tightly covered, for the night. Note that you can only do this with a yeast batter. If the batter contained baking powder it would be flat the next day.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The next morning it was nice and bubbly, and the kids were delighted to have fresh waffles for breakfast on a school day! Here is what the batter looked like after a night in the refrigerator:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjri8SkH9FkU8NjQh4fXHVtep-RsVLCLZlkgDaysIEuEJFdvzdDVt8I4KvOpvdpLDNEvo7VISK5eFXksAGZBkoYS7b3BBRam74JGLgbOO2Yr3hVeO1YIJvRNSeVe7oxP8oH75H2zhsH0cyU/s1600/bliniwaffles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjri8SkH9FkU8NjQh4fXHVtep-RsVLCLZlkgDaysIEuEJFdvzdDVt8I4KvOpvdpLDNEvo7VISK5eFXksAGZBkoYS7b3BBRam74JGLgbOO2Yr3hVeO1YIJvRNSeVe7oxP8oH75H2zhsH0cyU/s640/bliniwaffles.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I preheated the waffle iron and spread batter thinly and evenly in it before closing the lid. It was so easy. I think next time we make blinis, I might make extra batter again just for breakfast!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz_hI15q5fRnO7MlYBk_D7cRDJItU-UdPU0ZBSqSfFsbgLYhR3cY4QVUmlrLuNngvupiUkoLDM9B0JrQANc705-A-ncTRqoT_sFbxWMkZY9znPkq4i4EQJQN0o1lkTMJ5CzwTGUT5_zKUq/s1600/bliniwaffles2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="532" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz_hI15q5fRnO7MlYBk_D7cRDJItU-UdPU0ZBSqSfFsbgLYhR3cY4QVUmlrLuNngvupiUkoLDM9B0JrQANc705-A-ncTRqoT_sFbxWMkZY9znPkq4i4EQJQN0o1lkTMJ5CzwTGUT5_zKUq/s640/bliniwaffles2.jpg" width="640" /></a></div>Elizabethhttp://www.blogger.com/profile/07751345150459980798noreply@blogger.com0tag:blogger.com,1999:blog-2510397078587696302.post-4496411030304041762011-04-07T08:05:00.000-07:002011-04-07T08:15:30.811-07:00Blinis with sour cream, caviar and smoked salmon--blinit<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7N8pWeLDO7aT811VHyygqFkxQktMGsRrKIt5N8z7qAC_xzH4FfN3Bo0Syrnq7iJzBGbHYRDCrRa2C6VimPRTMnlaKoDnjZsspNvVNCcd25Cstr0Nb5hQTnplTW1DxQUK8wQWS9Q9fdH3r/s1600/blini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7N8pWeLDO7aT811VHyygqFkxQktMGsRrKIt5N8z7qAC_xzH4FfN3Bo0Syrnq7iJzBGbHYRDCrRa2C6VimPRTMnlaKoDnjZsspNvVNCcd25Cstr0Nb5hQTnplTW1DxQUK8wQWS9Q9fdH3r/s640/blini.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">We are back from a very nice spring break, I haven't cooked a thing in over a week! Actually, cooking and baking are never a chore for me, I find it really relaxing, almost meditative. I've been wanting to make these blinis for several weeks now, they are often eaten on Fat Tuesday in Finland (also called Shrove Tuesday), according to <i>The Finnish Cookbook</i> by Beatrice Ojakangas. There is another kind of small pancake more commonly eaten in Western Finland, but I'll be making those later. Blinnis are originally a Russian dish. (The internet seems divided on whether to spell it blini or blinni, so excuse me while I alternate the spelling in this post, just to keep the search engines happy!)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The reason I am now able to make these pancakes is that I found a wonderful antique cast iron griddle at <a href="http://maps.google.com/maps/place?rlz=1C1CHFX_enUS398US399&um=1&ie=UTF-8&q=aid+antiques+west+plains&fb=1&gl=us&hq=aid+antiques&hnear=West+Plains,+MO&cid=13291096810626976438">Aid's Antique Mall</a> over spring break. It has the indentations to make Scandinavian pancakes, I brought a non-stick pan back from Finland a couple of years ago, but it is so light-weight that I never use it. This cast iron pan is worth the extra expense, it is very heavy and cooks beautifully.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Here is the ingredient list that I used, I made a few changes to the one in the recipe book:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">one package dry yeast (2 1/4 teaspoons)</div><div class="separator" style="clear: both; text-align: left;">2 cups lukewarm milk (4 3/4 dl)</div><div class="separator" style="clear: both; text-align: left;">3 cups sifted flour (7 dl)</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons sugar</div><div class="separator" style="clear: both; text-align: left;">3 eggs, separated</div><div class="separator" style="clear: both; text-align: left;">6 tablespoons melted butter</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon salt</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Blinnis are made with a yeast dough, so the first thing I did was warm two cups of milk in the microwave. Make sure and stir the milk before putting the yeast in it, and don't let it get more than lukewarm or it will kill the yeast and the dough won't rise. If you don't warm the milk, the dough will take a really long time to rise. In my microwave it took two minutes, but microwaves vary a lot.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyTlxj2W4nj1-XlvEVWr1Ttx2Ap1uNWBveugYynK6gFm58LKdEKFb-f9sBWxW5oadO1Np_XAhXf2ow9FKuFZNa-fP3fPcusFX5sn-deDnCd1XcbbZ7Ec6IznNkfsTO3eGg52RRfQv3t-ym/s1600/blini4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyTlxj2W4nj1-XlvEVWr1Ttx2Ap1uNWBveugYynK6gFm58LKdEKFb-f9sBWxW5oadO1Np_XAhXf2ow9FKuFZNa-fP3fPcusFX5sn-deDnCd1XcbbZ7Ec6IznNkfsTO3eGg52RRfQv3t-ym/s640/blini4.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Stir the yeast and sugar into the warm milk.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGUGhUFq40Wf112yy_Yro1RhKZzm3B1C5G1xCOSlD926sRZCqAKjo_GSUM5GObrhzL1PeaekcJY6n-QAg7vCXrD4poQ2CaYdgooLbzaJpZt_kPDX5CiOmmqObfvW5xr-eYzgGItWjNl9sr/s1600/blini1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGUGhUFq40Wf112yy_Yro1RhKZzm3B1C5G1xCOSlD926sRZCqAKjo_GSUM5GObrhzL1PeaekcJY6n-QAg7vCXrD4poQ2CaYdgooLbzaJpZt_kPDX5CiOmmqObfvW5xr-eYzgGItWjNl9sr/s640/blini1.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Sift the flour before measuring it, otherwise the amounts will be wrong. My sifter broke a long time ago, but I use a mesh strainer over a bowl and just shake it a bit, it works great!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx1U7S4hG3NmQ6J_OA7ZT6imo7_EhQAgFPqtsbOyO3xP6WdRHluwVfCYRo-aVcfc-UccgjQcm0Iwh5QA5adJRmBoL2ZOMQAKTbZN352wKFqp-JbdcOOZsD0b32FctvoT8qIIj8fyO6KYha/s1600/blini2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx1U7S4hG3NmQ6J_OA7ZT6imo7_EhQAgFPqtsbOyO3xP6WdRHluwVfCYRo-aVcfc-UccgjQcm0Iwh5QA5adJRmBoL2ZOMQAKTbZN352wKFqp-JbdcOOZsD0b32FctvoT8qIIj8fyO6KYha/s640/blini2.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Add one cup (2 1/3 dl) of the flour to the warm milk and mix it well. The flour didn't dissolve well when I stirred it with a spoon, so I used a whisk. At this point, cover the batter and put it in a warm spot to rise for about half an hour or until it doubles in volume.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsBIP8t5o9Ezvb8Ur-MWpK3Jeq6H_p-Ga11xfgCQZbMHzTPA6ZBO7iyH3Owwji1yGueoZdkY-02E-SrjxcrM_5iH86b4pf0z_uYlMQsIJim1kz4Dfa_wBIyHC7JntLQcKsKB031BkU7iZn/s1600/blini3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsBIP8t5o9Ezvb8Ur-MWpK3Jeq6H_p-Ga11xfgCQZbMHzTPA6ZBO7iyH3Owwji1yGueoZdkY-02E-SrjxcrM_5iH86b4pf0z_uYlMQsIJim1kz4Dfa_wBIyHC7JntLQcKsKB031BkU7iZn/s640/blini3.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">After the batter rises, separate the eggs, yolks from whites. Break up the yolks with a fork or whisk, and stir them into the batter. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDgZAlSVxuY9_AYQVeR2LGaaeO3oxkmFouk6hs3sFhMGRcdZOjG10E7jyGqx0Hq1idJslCyU5vzhzw_aHpN6sjdIsgXLFKsvK_f1psl-pNoX1uN4mrIZC9dTOZbS6T67v-PGgzzxXPTFuN/s1600/blini6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="592" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDgZAlSVxuY9_AYQVeR2LGaaeO3oxkmFouk6hs3sFhMGRcdZOjG10E7jyGqx0Hq1idJslCyU5vzhzw_aHpN6sjdIsgXLFKsvK_f1psl-pNoX1uN4mrIZC9dTOZbS6T67v-PGgzzxXPTFuN/s640/blini6.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Add the rest of the flour (2 cups or 4.75 dl) and stir well. Once again, I used the whisk to eliminate any lumps. Add the salt and melted butter, mixing well.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoEdbIEJpbjUDWJK9plbO_Hr22yjxC6xpZu9lgp4DOwApmyY98hPGBf8zPsJ6yWTmrq7aQeUUAPk3y1MhSbYWFLeeNmdxATKX_zxAraaqjWluVjgm4J7xM2nQEDfVjOxcRwefLIR_OLvJC/s1600/blini7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoEdbIEJpbjUDWJK9plbO_Hr22yjxC6xpZu9lgp4DOwApmyY98hPGBf8zPsJ6yWTmrq7aQeUUAPk3y1MhSbYWFLeeNmdxATKX_zxAraaqjWluVjgm4J7xM2nQEDfVjOxcRwefLIR_OLvJC/s640/blini7.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Beat the egg whites until they are stiff.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhea-xM2vEdqiz-gtgbu5PngAs6FBzLYHGjHiUNQp-EzJgh7p__yPAQkiDoTfVMK5LSvEO4xhHgJR0fBhKkT68APfg91X88NeiPA4_tIn65-eBgtnz4gP7xrqMAUFfwrN9iKld7rj4k_6IH/s1600/blini8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhea-xM2vEdqiz-gtgbu5PngAs6FBzLYHGjHiUNQp-EzJgh7p__yPAQkiDoTfVMK5LSvEO4xhHgJR0fBhKkT68APfg91X88NeiPA4_tIn65-eBgtnz4gP7xrqMAUFfwrN9iKld7rj4k_6IH/s640/blini8.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Fold the egg whites gently into the batter, using a spatula to scrape down the sides. Do not over mix at this point. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Cover the dough again and let it rise in a warm place for another half hour.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbEi-dCmotD1PyPCRVALdAxp4Q91DNVgXSM-OWFBC9FUUcDBeLadlAO_WG0Jc4mSVCfgetlRCAIzLA_7l3VkyA2kYHPj-dh3YY9b_zcZ47WwnY5yIyEvQkgAOL5NQ6hOeo5w30N53pWRka/s1600/blini10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbEi-dCmotD1PyPCRVALdAxp4Q91DNVgXSM-OWFBC9FUUcDBeLadlAO_WG0Jc4mSVCfgetlRCAIzLA_7l3VkyA2kYHPj-dh3YY9b_zcZ47WwnY5yIyEvQkgAOL5NQ6hOeo5w30N53pWRka/s640/blini10.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">After the dough has risen to about double, it is time to cook the blinis. I put a little butter in each indentation before putting in about 2 tablespoons of batter. If you don't have a pan like this, you could make them free form on any griddle but they may not be as perfectly round. You could place a greased round cookie cutter on the griddle to shape the dough. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaIlqgGA85YrCwmdtzZgbNXYnkX-kbAIQUHopBQ3nySt8PS5OIhK4iXTOuw_3uXDDwoR1X2HL8fg5-2yujdb_uzBB79pxo0K4Scf0F4Fn6Zr49uB9ANvdjxrf4lKZqszdMlq0fq5-OaQSD/s1600/blini11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="414" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaIlqgGA85YrCwmdtzZgbNXYnkX-kbAIQUHopBQ3nySt8PS5OIhK4iXTOuw_3uXDDwoR1X2HL8fg5-2yujdb_uzBB79pxo0K4Scf0F4Fn6Zr49uB9ANvdjxrf4lKZqszdMlq0fq5-OaQSD/s640/blini11.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The dough bubbled up nicely when it was time to flip the blinis. I found that the new pan was so heavy and conducted heat so well that I could turn the heat off to cook the pancakes once it heated up. I really miss having a gas stove where I could regulate the heat better!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSJOMPFUr4x7CugNMtBsfRfgazyz3tHqJvfTEwQRBuGtcuW4oumOWyAMm10aNFGKTtq3pgDW43F3-4Gujey0lv2gu9QGnonG-Br29kGYcVLlXPri9B0Np9Ebdfz5eqnwS_nRVw2cpD9fu-/s1600/blini12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSJOMPFUr4x7CugNMtBsfRfgazyz3tHqJvfTEwQRBuGtcuW4oumOWyAMm10aNFGKTtq3pgDW43F3-4Gujey0lv2gu9QGnonG-Br29kGYcVLlXPri9B0Np9Ebdfz5eqnwS_nRVw2cpD9fu-/s640/blini12.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">We really enjoyed eating these savory little pancakes! We put a dollop of sour cream and some lumpfish roe (from Ikea) on them. The kids liked putting cold smoked salmon on theirs, and we added a few capers. I doubt capers are very traditional, but the salty taste was really good. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I made an extra batch of the dough because I was afraid we wouldn't have enough for my hungry teenagers, but one batch was almost enough. If you want to see what I did with the extra batter, check out the post <a href="http://cookingfinland.blogspot.com/2011/04/other-ideas-for-blini-dough-overnight.html">here</a>.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Elizabethhttp://www.blogger.com/profile/07751345150459980798noreply@blogger.com0tag:blogger.com,1999:blog-2510397078587696302.post-78116953163859960972011-03-24T21:27:00.000-07:002011-03-25T09:01:11.809-07:00Missouri Ozarks Cashew Chicken<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXPgF9BIDdrbYhtaESXvoVOoYF3R0T0OjYsKjYWTKOSW0Qsni5APPa-W9r-oJez782NzfPx9AeTnWsPUyQppvbzFz-h70gGeexp9dp0Z32G6pCjd6PGftL1iORQmp_7qubBR4Q9MPVNEZv/s1600/cc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXPgF9BIDdrbYhtaESXvoVOoYF3R0T0OjYsKjYWTKOSW0Qsni5APPa-W9r-oJez782NzfPx9AeTnWsPUyQppvbzFz-h70gGeexp9dp0Z32G6pCjd6PGftL1iORQmp_7qubBR4Q9MPVNEZv/s640/cc.jpg" width="640" /></a></div><br />
Last night I was discussing food from the Missouri Ozarks with some friends on Facebook. Anthony Bourdain has a show where he visited my home town of West Plains, Missouri (airing next Monday on the Travel channel). You can find the link to details about the show <a href="http://www.travelchannel.com/TV_Shows/Anthony_Bourdain/Episodes_Travel_Guides/ci.Ozarks.map">here</a>. His show is known for trying really exotic food, in West Plains he skins his own squirrel for squirrel pot pie. What he really should have been showing is one of the best foods to come out of the Ozarks, cashew chicken. A lot of my friends asked for the recipe, so even though it has nothing to do with Finland, here it is...<br />
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This chicken also has nothing to do with China or Chinese food, except that evidently a Chinese restaurant in the area invented it a long time ago. You can't get this dish anywhere else in the U.S., as far as I know. They have cashew chicken on some Chinese restaurant menus here in the north, but it is a very different dish, with unbreaded chicken, hot peppers, and cashews cooked in the sauce. My Mom has been making this at home since I was a kid, so I called her and got the exact recipe. <br />
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Here are the ingredients that I used to make more than enough for the five of us:<br />
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<div class="MsoNormal">3 pounds boneless, skinless chicken (1.3 kg)<o:p></o:p></div><div class="MsoNormal">3 eggs <o:p></o:p></div><div class="MsoNormal">3/4 cup milk (1.75 dl)</div><div class="MsoNormal">1/2 teaspoon salt<o:p></o:p></div><div class="MsoNormal">1/4 teaspoon pepper</div><div class="MsoNormal">flour to coat the chicken twice</div><div class="MsoNormal">frying oil, the recipe called for peanut oil, but I used canola oil<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">For the sauce:</div><div class="MsoNormal">3 cups of water (7 dl)<o:p></o:p></div><div class="MsoNormal">3 chicken boullion cubes (if you use the Knorr cubes like I did, they make 2 cups each, so only use 1.5)<o:p></o:p></div><div class="MsoNormal">6 tablespoons cornstarch</div><div class="MsoNormal">6 teaspoons sugar</div><div class="MsoNormal">3 tablespoons oyster sauce (or substitute soy sauce)</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><o:p>To serve:</o:p></div><div class="MsoNormal">Cashews, green onions and rice.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I started by cleaning and cutting up some green onions:</div><div class="MsoNormal"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5PYcXG1403sMpgcmOlM-APndQ_x54umeYzyjZENPmsE7tJ5M87MRgNwnrwvltUnuh4RsRfP6OJ0TPfx47cqpyj4NiDhaRCHvZ9bVwLaDpufBYe2v5mANMqBhA4eKY4WpA3gkWg_8_v1u7/s1600/cc1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5PYcXG1403sMpgcmOlM-APndQ_x54umeYzyjZENPmsE7tJ5M87MRgNwnrwvltUnuh4RsRfP6OJ0TPfx47cqpyj4NiDhaRCHvZ9bVwLaDpufBYe2v5mANMqBhA4eKY4WpA3gkWg_8_v1u7/s640/cc1.jpg" width="640" /></a></div><br />
I cooked rice in a rice cooker. We ate it with plain rice tonight, I'll post my fried rice recipe another time. (This post already has so many photos!)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCxcGOWXBunrfO2DylUSvwVT2V2U_90_qS55F7JPfN1KachHm2CPDz58Hx436qmyyDAsIvd6jRFG_YnH-UATRktbmdMg7YojH5l9FTlAGD6pH8DhDdlrWi7b2fzPMQupDmE5JRD1nr2jRd/s1600/cc2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCxcGOWXBunrfO2DylUSvwVT2V2U_90_qS55F7JPfN1KachHm2CPDz58Hx436qmyyDAsIvd6jRFG_YnH-UATRktbmdMg7YojH5l9FTlAGD6pH8DhDdlrWi7b2fzPMQupDmE5JRD1nr2jRd/s640/cc2.jpg" width="640" /></a></div><br />
The chicken breasts I used were frozen. They cut up really well while they are still partially frozen. I laid the chunks on a jelly roll pan to thaw more. Meat thaws quicker if you lay it on something metal. Don't make the chicken chunks too big, they get a lot bigger when you bread them.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpKBzqLp2UruK_EkWUEWec0rcb2-nUjbeW5eOfQO5YnOKc4ky0F2H4yk5IzDU9RSGl_7UHCD-gePvBojAKMeFKbK2PXDgocVqCegeM37yNLnbHFerSQLlqInEG-6PB6RKHpTLamjZ7et48/s1600/cc3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpKBzqLp2UruK_EkWUEWec0rcb2-nUjbeW5eOfQO5YnOKc4ky0F2H4yk5IzDU9RSGl_7UHCD-gePvBojAKMeFKbK2PXDgocVqCegeM37yNLnbHFerSQLlqInEG-6PB6RKHpTLamjZ7et48/s640/cc3.jpg" width="640" /></a></div><br />
To make the sauce, boil half of the water (1 1/2 cups) with the boullion. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisuZMe-s52DMFpnv39GAZ-YNEcl6opBHkw6UE50QLhkyofghxWoilZdMRGW3l8FEB2PPRHsAyROZBFJsJVH2Kq7gpDUQ7J8oUfTq5o2cw3DHxB2UCSgCBtDsebOV6mBLqvGsh8qYldlzTs/s1600/cc4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisuZMe-s52DMFpnv39GAZ-YNEcl6opBHkw6UE50QLhkyofghxWoilZdMRGW3l8FEB2PPRHsAyROZBFJsJVH2Kq7gpDUQ7J8oUfTq5o2cw3DHxB2UCSgCBtDsebOV6mBLqvGsh8qYldlzTs/s640/cc4.jpg" width="640" /></a></div><br />
Stir the cornstarch, oyster sauce, and sugar into the other half of the water. Make sure to mix it well.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2pZvNf7LYjeCNinrZDGKONt9tPpbE-TdYeFFJOF0yOWyoVQg_FgK1c3mCqXsBK3O4kDmWjjmpy_PafmR4L85NOjp27u8DzlWPGeQK4QGb-xIPrN1OxLIzqD7lDn1f3HqxOCN8FJiGuMY4/s1600/cc5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2pZvNf7LYjeCNinrZDGKONt9tPpbE-TdYeFFJOF0yOWyoVQg_FgK1c3mCqXsBK3O4kDmWjjmpy_PafmR4L85NOjp27u8DzlWPGeQK4QGb-xIPrN1OxLIzqD7lDn1f3HqxOCN8FJiGuMY4/s640/cc5.jpg" width="640" /></a></div><br />
Pour the mixture into the boiling water, stirring constantly so it stays smooth. Continue stirring and cooking until it boils again. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwk1tW15YOrF1xI2FqVsqIxBdWKNn6Z9yoc8zP87KFaNLcSkPzFVAU1ZCpNsk0GuOiv91OxBmdTorZViUQH63681PwzbhpWMAE6C6TvX4bnJPXABBsrJUCZe9Ex9nDJN0bLKVJ_GO3nqlO/s1600/cc6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwk1tW15YOrF1xI2FqVsqIxBdWKNn6Z9yoc8zP87KFaNLcSkPzFVAU1ZCpNsk0GuOiv91OxBmdTorZViUQH63681PwzbhpWMAE6C6TvX4bnJPXABBsrJUCZe9Ex9nDJN0bLKVJ_GO3nqlO/s640/cc6.jpg" width="640" /></a></div><br />
When it comes back to a boil, the sauce will become more transparent and thicker. <br />
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While I was making the sauce, I put flour on the cubed chicken. I didn't measure exactly, but it was probably about a cup of flour. Just coat them really well. Let the chicken sit for 15 minutes at this point. The jelly roll pan was a great container to do this in.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDRVnd5CoWA4nq2u_ZxoGIb4oZ31UMIARJDXOnjzErFbmO0j-xAK4W58SyAScV8q7qjnNLGOyLRjA07sro0qGx_E3Z_a-X3cri_cFXxngFoohhVe7K05rZUYR5Ic4-H0ogbecGtzVGXFuO/s1600/cc8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDRVnd5CoWA4nq2u_ZxoGIb4oZ31UMIARJDXOnjzErFbmO0j-xAK4W58SyAScV8q7qjnNLGOyLRjA07sro0qGx_E3Z_a-X3cri_cFXxngFoohhVe7K05rZUYR5Ic4-H0ogbecGtzVGXFuO/s640/cc8.jpg" width="640" /></a></div><br />
Break the three eggs in a large mixing bowl. Stir them well, then stir in the milk, salt, and pepper. Did you ever notice how hard it is to break up egg yolks if you don't break them before you add the other liquid?<br />
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While the chicken is in the egg mixture, put a cup or more of flour on the jelly roll pan that you had them on before. Dip the wet chicken nuggets back in this flour before frying them. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK-IU5HZ3zjZQwly-LAvWkwIqI2VJPgBE4eRePKoIIFZfkPP-WRQc9OoCryU5wCAwl-USDXPc9Ryra3pOpNfBDlhcwJEwzOGKwitudWOvV7H8Q9t8fm6BKtixn1ygjsz0q6rPxWqs5JNKd/s1600/cc10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK-IU5HZ3zjZQwly-LAvWkwIqI2VJPgBE4eRePKoIIFZfkPP-WRQc9OoCryU5wCAwl-USDXPc9Ryra3pOpNfBDlhcwJEwzOGKwitudWOvV7H8Q9t8fm6BKtixn1ygjsz0q6rPxWqs5JNKd/s640/cc10.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Heat the oil in a heavy pan. Test the temperature by dropping a bit of the breading in the oil, when it bubbles and floats the oil is ready for the chicken. If you put the chicken in before the oil is hot, it will get too greasy.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I used my Grandma's old cast iron skillet. You need quite a bit of oil, a deep fryer would also work great. I used canola oil, but the recipe specified peanut oil. Peanut oil would have been good to use, it has a higher smoking point, but I didn't have any. Don't overcrowd the pieces in the pan. It takes a while to fry all the chicken...</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxDDzDWfeA7zCyUNwOxT1g94CYpgIgaKkHy3kxSuIyDOJuAAdx61nBMXk1xncHe7MF9aTgGhr_wd98rZFIi3WrmuwNuiP3Rx1YpWpQZ-xxc1bvYJWNYQi-dI9A7w5tOStjL6QqkIcHOxyn/s1600/cc11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxDDzDWfeA7zCyUNwOxT1g94CYpgIgaKkHy3kxSuIyDOJuAAdx61nBMXk1xncHe7MF9aTgGhr_wd98rZFIi3WrmuwNuiP3Rx1YpWpQZ-xxc1bvYJWNYQi-dI9A7w5tOStjL6QqkIcHOxyn/s640/cc11.jpg" width="640" /></a></div><br />
I have a very unscientific method of testing the chicken for doneness...I pull out the biggest piece and cut it in half. If it is done, then they will all be done. I like to use chopsticks to turn and remove fried food, but tongs or even a fork would work. Drain the chicken on a plate covered with paper towels.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW6EKY51I1qT7efo2PgPxVt3UlR8RJQiIUsrTE5CgGzhud99eWtA4-qEY9AZ75PMpCNhbUGlK_m56Ch-pdPc672Yj-sVnr8TFRovQVLQkCEzkeLAJF2SJQPrYBvNpCgIhJsfOlu_XrUiA5/s1600/cc12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW6EKY51I1qT7efo2PgPxVt3UlR8RJQiIUsrTE5CgGzhud99eWtA4-qEY9AZ75PMpCNhbUGlK_m56Ch-pdPc672Yj-sVnr8TFRovQVLQkCEzkeLAJF2SJQPrYBvNpCgIhJsfOlu_XrUiA5/s640/cc12.jpg" width="640" /></a></div><br />
Serve the chicken immediately. We like to assemble the dish on our plates, rice, then chicken. Pour the sauce over the top and sprinkle with green onions and cashew pieces. There is something about the combination of cashews and green onions that is irresistible!<br />
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One last warning, it is very easy to eat too much of this dish!Elizabethhttp://www.blogger.com/profile/07751345150459980798noreply@blogger.com5tag:blogger.com,1999:blog-2510397078587696302.post-10421130165803006002011-03-22T21:40:00.000-07:002011-03-22T21:46:42.671-07:00Lihakeitto--Finnish Beef Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZRlqf6cfUIjRbAu-2KlvTaQPJOgfT-AJvpAvF9K6CggNQjyNdybUjWvz-FSYEdiKW4gdnZ4_GO4PfNmO0qX94kZDqzl9pLGcj3nfnl8jQPNVlzAP84DffFNMDtfXnTd4rAwrmMq8GtwWJ/s1600/soup8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZRlqf6cfUIjRbAu-2KlvTaQPJOgfT-AJvpAvF9K6CggNQjyNdybUjWvz-FSYEdiKW4gdnZ4_GO4PfNmO0qX94kZDqzl9pLGcj3nfnl8jQPNVlzAP84DffFNMDtfXnTd4rAwrmMq8GtwWJ/s640/soup8.jpg" width="640" /></a></div><br />
For dinner tonight, I made lihakeitto, which literally translates as "meat soup." Not a very appetizing name for such a delicious dish. It was so cold and rainy today, and this was so warm and nourishing, the kids loved it. This is a really typical Finnish food, delicious and filling.<br />
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First, I chopped up the leftover meat from last night's roast, I believe there was about a pound left (.4 kilos). I chopped up about an equal amount of potatoes, in this case about 5 medium. The carrots are from a bag of "baby carrots." I tried to get all of the ingredients into about the same size pieces so that they would cook in about the same amount of time. That is always a good idea with soup ingredients.<br />
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If I hadn't had leftover cooked meat, I would have chopped up pieces of a fresh roast and browned them in the stew pot before adding the other ingredients.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJzScNxH9AYq4DYA9jNk6j-J0_GuGp1iLldKIk9_N8fyDXxv-h3LQ4Zy9Zr98OH6mcUzuwT9TNZIaaOWjgUK_I7NMH2aZ-SfxNHQUvUUqEHjsM4m73tZG3zoM4ZFp2PV7fIvOOTuDbctNN/s1600/soup1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJzScNxH9AYq4DYA9jNk6j-J0_GuGp1iLldKIk9_N8fyDXxv-h3LQ4Zy9Zr98OH6mcUzuwT9TNZIaaOWjgUK_I7NMH2aZ-SfxNHQUvUUqEHjsM4m73tZG3zoM4ZFp2PV7fIvOOTuDbctNN/s640/soup1.jpg" width="640" /></a></div><br />
Next, I chopped up a rutabaga and added it to the pot with the other ingredients. Note that I'm still trying to keep the pieces the same size as the potatoes and carrots.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj25RPPu2H308krp_4B3oI1I6kWWGndiZvg7bTNTKpsU-yb-p74Ru6JTTGh5mdR3jfbKv6oTS5kVtBgy3aTBVGe2iW3lQ8n8xfjsj-Ay46hfDcQRNIby9fI8NQmMRlbhRATUAOlq2V588kS/s1600/soup2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj25RPPu2H308krp_4B3oI1I6kWWGndiZvg7bTNTKpsU-yb-p74Ru6JTTGh5mdR3jfbKv6oTS5kVtBgy3aTBVGe2iW3lQ8n8xfjsj-Ay46hfDcQRNIby9fI8NQmMRlbhRATUAOlq2V588kS/s640/soup2.jpg" width="640" /></a></div><br />
I used three leeks in the soup. You could use less if you want, or substitute with one onion. If you use leeks like I did, make sure and wash them really, really well. Leeks are always full of sand and grit, and the dirt is inside the green tops. I like to slice the leeks up first before washing them and straining them at least twice. If you slice them before washing, all the grit falls out. It is really frustrating to try to wash them when they are whole.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyIM9bjwZpkURdpj-j3M6jh7iubfXFbbvnzAUn7KcMNFUBkYNGZqnn1Jo4fGa6gJsHCV66OKT-THB7EQvBIbQVMSR3qHceaRGPokpWIoQEvGWG2G9AFh1LiIJWDR7cTgAB7_PNhrey5493/s1600/soup3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyIM9bjwZpkURdpj-j3M6jh7iubfXFbbvnzAUn7KcMNFUBkYNGZqnn1Jo4fGa6gJsHCV66OKT-THB7EQvBIbQVMSR3qHceaRGPokpWIoQEvGWG2G9AFh1LiIJWDR7cTgAB7_PNhrey5493/s640/soup3.jpg" width="640" /></a></div><br />
I added 12 whole allspice to the soup. This gives a really wonderful flavor. Some recipes also use a bay leaf, but I didn't today. I added about 8 cups of water and 2 tablespoons of salt to the pot.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOcLqyXE1MhEMZXVcM3SZfgukv8btNVdld__fWHrE8vSkt_y6DryHEXXkkcjR7qhO1WDztOcUFOmcEJjKgDDikQvikkR65KspJrSodu2KqUzoCqvciY1E1tHijChHO5jXhadduyhZREbxG/s1600/soup4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOcLqyXE1MhEMZXVcM3SZfgukv8btNVdld__fWHrE8vSkt_y6DryHEXXkkcjR7qhO1WDztOcUFOmcEJjKgDDikQvikkR65KspJrSodu2KqUzoCqvciY1E1tHijChHO5jXhadduyhZREbxG/s640/soup4.jpg" width="640" /></a></div><br />
Here is what the soup looked like before it started cooking. I brought the soup to a boil on high heat, then reduced it to low to simmer.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZu4FzqKnwIkiJFNoThNgsV_klAfvC4NbHHUVCb5lUqkAu0D86YqwME-kc7cIG8YBwjaKkRGR-5E_v2SMuQZjG7mHukTZl8aZhp4g7sqFTy1s4Hy8cLXnmLxkb_WdGkIEwjqVBYoQ-4Ktv/s1600/soup5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZu4FzqKnwIkiJFNoThNgsV_klAfvC4NbHHUVCb5lUqkAu0D86YqwME-kc7cIG8YBwjaKkRGR-5E_v2SMuQZjG7mHukTZl8aZhp4g7sqFTy1s4Hy8cLXnmLxkb_WdGkIEwjqVBYoQ-4Ktv/s640/soup5.jpg" width="640" /></a></div><br />
This is what it looked like after one hour of simmering on low heat (I had the lid tilted on the pot so it wouldn't overflow).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHRn1xrlKSuLqXggnJnSCsQ7v8oVlSJJt5KY3uTn9dAwnlm4WBjvb7sDTrupD8Z8dJxBNnies5wJRQlxvs3gEmDrbb02MrqtOD_eUjySlEWT3EdqG8wMZ70mORfwsXvHI66pOGj05RwQc6/s1600/soup6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHRn1xrlKSuLqXggnJnSCsQ7v8oVlSJJt5KY3uTn9dAwnlm4WBjvb7sDTrupD8Z8dJxBNnies5wJRQlxvs3gEmDrbb02MrqtOD_eUjySlEWT3EdqG8wMZ70mORfwsXvHI66pOGj05RwQc6/s640/soup6.jpg" width="640" /></a></div><br />
After two hours of simmering, here is the finished soup. I added one Knorr beef bouillon cube to make the broth just a little richer.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0-m7znHGJwGNwfYBX1PsObKBDXvmQjjDapnnoi-BJzwwkhwSJkZQM6dMO6ika7L9IFRfdjz7tehBHLk6qLjAfmpIhXyGZabcR9js8EUaIrGaypRKeQgmNpWjbBLkIamChD1KNDXrF2Jeo/s1600/soup7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0-m7znHGJwGNwfYBX1PsObKBDXvmQjjDapnnoi-BJzwwkhwSJkZQM6dMO6ika7L9IFRfdjz7tehBHLk6qLjAfmpIhXyGZabcR9js8EUaIrGaypRKeQgmNpWjbBLkIamChD1KNDXrF2Jeo/s640/soup7.jpg" width="640" /></a></div><br />
It was so good! We enjoyed it with crispbread and Kalle's caviar from Ikea. Well, at least we grownups enjoyed the Kalle's caviar paste, it seems our kids have not learned to appreciate pastes made of salty fish eggs yet...funny how it reminds my husband of his childhood, yet our kids won't eat it.Elizabethhttp://www.blogger.com/profile/07751345150459980798noreply@blogger.com3tag:blogger.com,1999:blog-2510397078587696302.post-42892401769713434052011-03-22T21:13:00.000-07:002011-03-22T21:13:47.194-07:00Pimento cheese<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Fbr5GNibYBP6y5EzPnXS8yBTzPVQBGiEEvbbF2UCf5bM54SXpdz3Kq2myg9DN8R3XvCAvtVAEj03Z7lXtNCuOtJoWBu4xjV7PTUzxu0drOko_-XnrJc3S3Zq3a8yrZXLB_KO_1Ck5rTj/s1600/cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Fbr5GNibYBP6y5EzPnXS8yBTzPVQBGiEEvbbF2UCf5bM54SXpdz3Kq2myg9DN8R3XvCAvtVAEj03Z7lXtNCuOtJoWBu4xjV7PTUzxu0drOko_-XnrJc3S3Zq3a8yrZXLB_KO_1Ck5rTj/s640/cheese.jpg" width="640" /></a></div><br />
As you've probably guessed from all the pepper photos in this blog post, this one has absolutely nothing to do with Finland. Other than the fact that my Finnish husband loves to eat pimento cheese, that is. <br />
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Pimento cheese is something I grew up eating, and didn't realize what a delicacy it was until I moved away from the Ozarks and was unable to buy it at the nearest Wal-Mart. Trader Joe's carried it once, but it tasted really strange and not at all like what we were expecting. <br />
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First, I roasted some sweet peppers under the broiler. These are the little sweet peppers that are popular right now, but the bigger sweet ones work just as well. Note that these peppers are not spicy at all. You could also buy the peppers in a little jar already roasted, labeled "pimento peppers," but it is so easy to roast them. I just sprayed them with a little cooking spray (you could also just put a little oil all over them) and put them under a hot broiler for a few minutes. I salted them because I have other plans for the yellow ones, but you don't have to. Watch them closely, they blacken in just a few minutes!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidbMVWn5rmz2vJT_8wOEDxNj5Vew_1Pn6POTpontx63UkSQpfUJ4VG6eOUPML_erH814u9X7Ex4plxKt2hORCw4jpe5Uv2p_d3VHcIw9QnmehTo9tOU4sROmk27ZgGFNTzLa2xDfhn38Xl/s1600/cheese1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidbMVWn5rmz2vJT_8wOEDxNj5Vew_1Pn6POTpontx63UkSQpfUJ4VG6eOUPML_erH814u9X7Ex4plxKt2hORCw4jpe5Uv2p_d3VHcIw9QnmehTo9tOU4sROmk27ZgGFNTzLa2xDfhn38Xl/s640/cheese1.jpg" width="640" /></a></div><br />
I sorted out the red ones to use for the cheese, only because they are prettier with the yellow cheese. I pulled out the stems, de-seeded them, and diced them. If you use larger sweet peppers, you may want to pull off the blackened skin. These little ones have such thin skin that I didn't need to. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXuSMeUj9M_7P-S9MHSR6QRL1ToqRD8O_yE0zqHHZddsH7ZRJIVtUjGlfqw7Ruw5Wj-oByOA-mqzCTwHVQcXzC32foUWGrh9bYWBH86LNw9-8sKwQDd9YiBUJ9fyIz3Hn3rOReifFKxXCy/s1600/cheese2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXuSMeUj9M_7P-S9MHSR6QRL1ToqRD8O_yE0zqHHZddsH7ZRJIVtUjGlfqw7Ruw5Wj-oByOA-mqzCTwHVQcXzC32foUWGrh9bYWBH86LNw9-8sKwQDd9YiBUJ9fyIz3Hn3rOReifFKxXCy/s640/cheese2.jpg" width="640" /></a></div><br />
I used two cups of shredded cheese and about half a cup of diced peppers. The cheese in this photo is a colby and monterey jack blend that was already finely shredded, but any kind of cheddar cheese will work. Experiment with the kind of cheese you like best.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUqGYi1OAMWQ5Ir-9yOCTPYwQ9WqAwnV4fBsFtIBX12m6WYa2clrs9VtBXOvmZytN-wUjyPwkT2v4QazUQ7vbgCtiSmokFizeKl5zdKErf_MjXxVa1bkMlfwvfy9Xh_Z50Lmtad8a0e1XL/s1600/cheese3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUqGYi1OAMWQ5Ir-9yOCTPYwQ9WqAwnV4fBsFtIBX12m6WYa2clrs9VtBXOvmZytN-wUjyPwkT2v4QazUQ7vbgCtiSmokFizeKl5zdKErf_MjXxVa1bkMlfwvfy9Xh_Z50Lmtad8a0e1XL/s640/cheese3.jpg" width="640" /></a></div><br />
I stirred in about three tablespoons of mayonnaise, just enough to hold it together. In this photo I used fat free mayonnaise.<br />
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Enjoy the pimento cheese on crackers, or use it to make a delicious ham and cheese sandwich. The flavor gets even better after a couple of days in the refrigerator. <br />
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I'm wondering how this would work as a filling for a Finnish sandwich cake...Elizabethhttp://www.blogger.com/profile/07751345150459980798noreply@blogger.com1tag:blogger.com,1999:blog-2510397078587696302.post-47635519630433271792011-03-22T20:55:00.000-07:002011-03-22T20:55:46.259-07:00Gravy<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQiu2aIquvUNjztoKDTB-MmvmSXb_nodtBGV69DezELowXfFf1vUGkmL2JE_QPjzDEOI5XQK1liIH1HV1uzGzxcHTeSKT6LoljmOimItsU2GA5h1tqOT9oThmmzSndRidhvvz7yPE9Jy5o/s1600/gravy5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQiu2aIquvUNjztoKDTB-MmvmSXb_nodtBGV69DezELowXfFf1vUGkmL2JE_QPjzDEOI5XQK1liIH1HV1uzGzxcHTeSKT6LoljmOimItsU2GA5h1tqOT9oThmmzSndRidhvvz7yPE9Jy5o/s320/gravy5.jpg" width="320" /></a></div><br />
My grandma taught me to make gravy long ago in her little kitchen with painted green cabinets. My grandma was blind when I knew her, but when she was younger she used to cook at a small hospital, and I think she was probably the best cook I ever met. I still have her ragged old cookbook in my collection. She is probably my main inspiration for writing this blog, even though she probably never heard of Finland. When I look at her old cookbook, I think about what it would be like if I had a more personal account of how she cooked. Hopefully someday my kids will look back on this silly experiment of mine and appreciate all the work that went into it, and enjoy cooking along again.<br />
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Almost every Sunday, Grandma would bake a chicken and make gravy from the drippings in the pan. She always rubbed butter inside and out on the chicken and then coated it with flour and salt before baking it, and the drippings from that chicken made the best gravy I have ever tasted. My friends always wanted to come eat when she baked one of those chickens.<br />
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Well, since this is Cooking Finland, and my Grandma was born and raised in the Ozark mountains, I didn't make Grandma's chicken for this blog post (I might have to bend the rules later and make it anyway!). Instead, I already had a roast in the oven, so I decided to make gravy out of Beatrice Ojakangas' book, <i>The Finnish Cookbook</i>. The recipe was very similar to my Grandma's, with a few exceptions.<br />
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First, this is what the roasting pan looked like when the roast was done. Not too much fat, if there had been more than a couple of tablespoons, I would have drained it out.<br />
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Beatrice added one onion to her gravy. I didn't have a fresh onion, so I substituted two tablespoons dried minced onion. I would have browned the fresh onion, but the minced onion didn't need it. Note that I put the heavy baking pan directly on the stove to make the gravy.<br />
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</div><div class="separator" style="clear: both; text-align: center;">Now for the important part. Add 3-4 tablespoons of flour to the warm pan and stir constantly until the flour browns. Keep working the flour furiously to get it in as small of pieces as possible.</div><br />
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Beatrice put an exact amount of milk to add in her cookbook, 1 cup. I added 1 cup milk, stirring as hard and fast as I could, scraping the bottom of the pan well, but it was not enough. Just keep adding milk until the gravy is the consistency that you want. In this case, it was 1 1/2 cups (3.5 dl). Following the recipe, I also added a teaspoon of dry mustard and salt and pepper to taste. With the mustard, I added a tablespoon of brown sugar, I felt it needed it. <br />
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We all agreed that next time we'll leave out the mustard altogether. We ate the gravy in typical Finnish style with boiled potatoes and roast beef.Elizabethhttp://www.blogger.com/profile/07751345150459980798noreply@blogger.com1