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Archive for the ‘Slow Food’ Category

Tuscan White Bean Soup

So, I’ve received just a tiny bit of flack for featuring a veggie dish that contained prosciutto in the Veggie Dinners post and sought to rectify the situation. In my defense, the second recipe was strictly vegetarian, but I understand that there is a ‘truth-in-advertising’ issue with a post titled “Veggie Dinners” that features prosciutto. Lest I invoke the wrath of any more vegetarians, I will own that the base of this soup is a chicken stock – because that is what I always have on hand – but vegetable stock could easily be used as a substitute.

 

Tuscan White Bean Soup is a recipe that is both categorically healthy – carrots, white beans, and kale constitute its base – and all succor, warmth, and comfort. It is not every recipe that can soothe both the spirit and the body, but this recipe does so perfectly.

 

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Cookies

Ever since Starbucks introduced their Salted Caramel Hot Chocolate, I have been on a frenzied, manic quest for all things salted caramel.

 

I’ve fallen madly in love with Toscanini’s Salted Caramel ice cream (made into an ethereal affogato with espresso), as well as their Burnt Caramel ice cream, so when I came across David Lebovitz’s Peanut Butter Cookie Recipe with Salted Caramel, borrowed from Cindy Mushet’s The Art and Soul of Baking, I immediately cleared my calendar and made a date with a big jar of peanut butter.

 

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Cheesecake

 

It is a little known fact that one of my favorite movies is Gone in Sixty Seconds. I’m about as feminine as they come, but there’s something about Angelina Jolie & Nick Cage driving stick-shift, muscle cars that gets me… well… distracted.

 

Not only is the movie hot to watch, but I completely empathize with Nick Cage’s character, Memphis, when he speaks wistfully of ‘Eleanor’, a 1967 Shelby GT500 that he has never been able to successfully steal. He loves this car, craves this car, all the while it has caused him the most frustration and heartache.

 

This may be a sad excuse for an analogy, but I feel the same way about cheesecake. Making a perfect cheesecake that never cracks is a long-standing and frustrating goal of mine. The problem is the instability and delicacy of the ingredients of a truly noteworthy cheesecake. Most commercial cheesecakes are made with some sort of binder, usually flour, that gives it a bit more stability in the baking process. My cheesecake, and the ones that you probably remember as being the creamiest and dreamiest, are only made with dairy, eggs, vanilla, and sugar.

 

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Fried Chicken

 

As I was making dinner the other night, PT jokingly suggested that I start Cooking Heavy magazine, the yummier, more diabolical counterpart to Cooking Light magazine.

 

Shocked, I stood before the vat of scalding oil, ready to drop the battered chicken in, and asked what would have given him such an idea. “Oh nothing,” he smirked, kissed me on the head, and retreated to the living room.

 

Now, I will admit that I have a slight predilection for cooking foods that contain cheese, butter, cream, chocolate, more butter, crème fraîche (definitely, crème fraîche), and home-frying does send me into a bit of a frenzy. There’s nothing quite like that first hiss and sizzle, as the food hits the near-bubbling oil, that tells you that you’re in for a treat.


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Hi Everyone,

Besotted has its own Facebook page at http://www.facebook.com/pages/Besotted-Gourmet/51472523356?ref=ts

There are more photos, updates, and, of course, helpful commentary. And, naturally, any discussions would be more than welcome.

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Printable Recipes

Hi Everyone,

All Besotted Gourmet recipes are now available with a printable version, and I’ve added a new Recipes page with links to printable versions of all the recipes. Enjoy!

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Sweet & Tangy Sticky Ribs

 

I made a version of these ribs, adapted from a recipe by Nigella Lawson that I can no longer find, the first time for a barbecue several years ago. My friend’s children, Max & Oz, were very nearly refusing to eat anything until they stumbled on a pile of these ribs, and proceeded to munch away contentedly (and quietly) for the next hour. It was quite the endorsement and put these ribs on the short list of group-friendly recipes.

 

One of the things I like best about this recipe is its inclusion of unusual flavors that require no extra effort. Items like five spice powder, star anise, and chili paste in soybean oil are as easy to add as garlic powder, garlic, and mustard, but they open up the spectrum of flavors with no additional effort.

 

Star Anise adds a mellow licorice flavor to the marinade.

Star Anise adds a mellow licorice flavor to the marinade.

 

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