tag:blogger.com,1999:blog-83004080850130367042024-03-12T22:08:45.140-07:00Keepers: The CookbookKatharine Kunsthttp://www.blogger.com/profile/03930385716022508479noreply@blogger.comBlogger172125tag:blogger.com,1999:blog-8300408085013036704.post-17263917945683157202012-01-14T17:59:00.000-08:002012-02-05T21:52:59.283-08:00Welcome<style>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjylWEqfEideao42GT0ecnL7HXEN3pOBXPgYiKRyaBwJiIAh3cyzowin_O3svU9Fku-Vjin-J-Kl610SEUC4Zx4ATarclkwUNOqVBS5X6NIPI4DNXUhnDXK0qXenW40CtV7xWq3OXXq7pk/s1600/The+Cooking+Shop.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjylWEqfEideao42GT0ecnL7HXEN3pOBXPgYiKRyaBwJiIAh3cyzowin_O3svU9Fku-Vjin-J-Kl610SEUC4Zx4ATarclkwUNOqVBS5X6NIPI4DNXUhnDXK0qXenW40CtV7xWq3OXXq7pk/s400/The+Cooking+Shop.gif" width="400" /></a></div>
<br />
<span style="color: black;">I painted The Cooking Shop, pictured above,
about ten years ago when I was contemplating all the various "shops"
of my life, a metaphor for the way I spend my time. Of the 13 shops I painted, only this one was
always Open. "Open" in this context means that I am always cooking, writing, and blogging, reading cookbooks, sharing dinners with family and friends, eating delicious food at home and while traveling around the world, and much much more. As
you can see, my head is popping out of the top of the shop saying "Yum,
yum..."</span><span style="color: black;"> The shop is still wide open. And my latest addition to the shop is this blog.</span><br />
<br />
<span style="color: black;">Welcome to
Keepers: The Cookbook. It contains the same recipes as my
original <a href="http://www.keepers.blogspot.com/">Keepers: Recipes Worth Keeping</a> and many of my favorite
stories. But it is superior in a number of regards. Here are some of the features:</span></div>
<span style="color: black;"> </span><br />
<ul>
<li>
<span style="color: black;">All
the useful information comes right at the top of this blog: tips on creating
the kitchen you want, pantry suggestions, and my favorite cookware, small
appliances and tools.</span></li>
<li><span style="color: black;">It is arranged in cookbook form starting with Appetizers and working through
to Dessert.</span></li>
<li>
<span style="color: black;">Each
recipe is a separate entry. When you scroll down to the very next entry entitled Table of Contents, you will see all of the recipes listed, chapter by chapter. When you click on one, the recipe will be there. No fuss, no muss. </span></li>
<li>
<span style="color: black;">You can also click on the Labels to
the right to find recipes with a particular ingredient, in a particular chapter (like desserts, for example), or part of an ethnic cuisine (like Persian). As you will see, there are many vegetarian and gluten-free recipes included. </span></li>
<li><span style="color: black;">The
font is large and easy to read. </span></li>
<li>
<span style="color: black;">You'll find a lot of suggestions for putting together dinners, with links to the
appropriate recipes. And you'll find a number of "How to..." instructions, with the appropriate link.</span></li>
<li><span style="color: black;">I'm continuing to add more photos to help you "see" what words can't convey.</span></li>
</ul>
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I want to turn Keepers: The
Cookbook into an e-book and perhaps into a bound book in the not-too-distant future. In both cases, I have technology hurdles to over come. But I'm game. Just look at what I've accomplished over the last two and a half years of blogging! If you're
interested in having a copy of one sort or another, please let me know and I’ll add you to the list.</div>
<span style="color: black;"></span>
<br />
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<span style="color: black;">Meanwhile, I am so glad you’re
here. Please leave me comments and do let me know if there is anything you spot that needs fixing. I'm pretty good at that too. </span><br />
<br />
<br /></div>
<span style="color: black; font-family: "Times New Roman"; font-size: 12pt;"><br clear="ALL" style="mso-special-character: line-break; page-break-before: always;" />
</span>Katharine Kunsthttp://www.blogger.com/profile/03930385716022508479noreply@blogger.com0tag:blogger.com,1999:blog-8300408085013036704.post-9553998693028439132012-01-14T16:27:00.000-08:002012-02-08T17:13:37.672-08:00Table of Contents<style>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_F7tbm8zEgqv-fwn5t-kNAe1ftL8nd5RoHRDYyRSr44j5m8XwgbUZPBkt7KwokAfndiQ15cQdwtgUpxZ2C1sa8xklTsyUvWsvyWthRaDUdQ0o0Rms3N5D6E_CoJp6rUDyxyzGPKl9x_A/s1600/IMG_6881.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_F7tbm8zEgqv-fwn5t-kNAe1ftL8nd5RoHRDYyRSr44j5m8XwgbUZPBkt7KwokAfndiQ15cQdwtgUpxZ2C1sa8xklTsyUvWsvyWthRaDUdQ0o0Rms3N5D6E_CoJp6rUDyxyzGPKl9x_A/s320/IMG_6881.jpg" width="240" /></a></div>
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<span style="color: black;">This Table of Contents, slowly and lovingly constructed, will give you direct access to every
recipe in the blog </span><span style="color: black;">simply by clicking on it below.</span><span style="color: black;"> If you want to find the recipes by ingredients or ethnic cuisines or whatever, you'll need to go to the Labels at the right.</span><span style="color: black;"> Of course you can still casually scroll through the blog</span><span style="color: black;">, clicking on Older Posts when you reach the bottom of a section. </span><br />
<br />
<span style="color: black;">You wonder about the chicken? I have a "thing" about chickens. I'm afraid that I will never have any of my own. But my younger son, Ben, has recently acquired four of them. And to my great joy, I was allowed to hold one and talk to her.</span></div>
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<br />
<span style="color: black;"><a href="http://keepers2thecookbook.blogspot.com/2012/01/welcome-to-revised-and-updatedkeepers.html">Welcome</a></span><br />
<span style="color: black;"><a href="http://keepers2thecookbook.blogspot.com/2012/01/table-of-contents.html">Table of Contents</a> </span></div>
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<span style="color: black;"><a href="http://keepers2thecookbook.blogspot.com/2012/01/creating-kitchen-you-want.html">Creating the Kitchen You Want</a> </span><br />
<span style="color: black;"><a href="http://keepers2thecookbook.blogspot.com/2012/01/this-photo-is-from-sonoma-kitchen-prior.html">Five Kitchen Improvements</a> </span></div>
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<span style="color: black;"><a href="http://keepers2thecookbook.blogspot.com/2012/01/nine-kitchen-renovation-suggestions.html">Nine Kitchen Renovation Suggestions</a> </span></div>
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<span style="color: black;"><a href="http://keepers2thecookbook.blogspot.com/2012/01/i-keep-most-of-these-items-on-hand-all.html">Your Basic Pantry</a> </span></div>
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<a href="http://keepers2thecookbook.blogspot.com/2012/01/i-keep-most-of-these-items-on-hand-all.html"><span style="color: black;"> </span></a></div>
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<span style="color: black;"><a href="http://keepers2thecookbook.blogspot.com/2012/01/essential-cookware.html">Essential Cookware</a></span><br />
<span style="color: black;"><a href="http://keepers2thecookbook.blogspot.com/2012/01/this-has-been-particularly-busy-couple.html">I Love/I Hate My Cuisinart</a> </span><br />
<span style="color: black;"><a href="http://keepers2thecookbook.blogspot.com/2012/01/my-favorite-kitchen-tools.html">My Favorite Kitchen Tools</a> </span></div>
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<a href="http://keepers2thecookbook.blogspot.com/2011/11/i-love-to-cook.html">I Love to Cook</a></div>
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<span style="color: black;"><a href="http://keepers2thecookbook.blogspot.com/2011/04/chapter-2-appetizers-and-story-of-how-i.html">Chapter 1 Appetizers and the Story of How I Started to Cook</a></span><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/04/apricot-thrones.html">Apricot Thrones</a></span><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/04/carrot-puree-with-caraway-and-feta.html">Carrot Purée with Caraway and Feta</a> </span><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/04/curried-carrot-dip.html">Curried Carrot Dip</a> </span><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/04/cauliflower-caper-and-pumpkin-seed.html">Cauliflower, Caper and Pumpkin Seed Spread</a> </span><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/04/fosters-pimiento-cheese-spread.html">Foster's Pimiento Cheese Spread and How to roast peppers</a> </span><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/04/dates-stuffed-with-almonds.html">Dates Stuffed with Almonds </a> </span><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/04/north-african-hummus-with-zatar-spiced.html">North African Hummus with Za'tar Spiced Pita</a> </span><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/04/mushroom-pate.html">Mushroom Paté</a> </span><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/04/fig-and-black-olive-tapenade.html">Fig and Black Olive Tapenade</a></span><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/04/green-olive-tapenade.html">Green Olive Tapenade</a> </span><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/04/red-pepper-walnut-and-pomegranate-dip.html">Red Pepper, Walnut, and Pomegranate Dip</a> </span></div>
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<span style="color: black;"><a href="http://keepers2thecookbook.blogspot.com/2011/04/chapter-2-soups-and-story-about-sitting.html">Chapter 2 Soups and a Story about Sitting Comfortably</a></span><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/04/chilled-almond-gazpacho-with-grapes-ajo.html">Chilled Almond Gazpacho with Grapes </a> </span><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/04/janes-bacon-and-lentil-soup.html">Jane's Bacon and Lentil Soup and How to peel and seed tomatoes</a><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/04/thai-chicken-coconut-soup.html">Thai Chicken Coconut Soup</a> </span><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/04/red-pepper-soup-with-olives-lemon-zest.html">Red Pepper Soup with Olives, Lemon Zest and Yogurt</a><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/04/curried-butternut-squash-soup.html">Curried Butternut Squash Soup</a> </span><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/04/warm-cream-of-tomato-soup.html">Warm Cream of Tomato Soup</a><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/04/1991-cold-moroccan-tomato-soup.html">1991: A Cold Moroccan Tomato Soup</a> </span><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/04/cold-yogurt-and-cucumber-soup.html">A Cold Yogurt and Cucumber Soup and How to peel and seed a cucumber</a> </span></div>
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<span style="color: black;"><a href="http://keepers2thecookbook.blogspot.com/2011/04/chicken-and-story-about-traveling.html">Chapter 3 Chicken and a Story about Traveling, Cooking, and Eating </a> </span><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/04/barbeque-pulled-chicken.html">Barbeque Pulled Chicken</a><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/04/lemon-chicken.html">Lemon Chicken</a></span><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/04/chicken-marbella.html">Chicken Marbella</a><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/04/moroccan-chicken.html">Moroccan Chicken</a></span><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/04/chicken-with-pomegranate-sauce-khoreshe.html">Chicken with Pomegranate Sauce</a><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/04/johns-roasted-chicken-with-herbs-and.html">John's Roasted Chicken with Herbs and Lemon</a></span><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/04/chicken-in-saffron-almond-sauce.html">Chicken in Saffron-Almond Sauce</a><span style="color: black;"> </span></div>
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<span style="color: black;"><a href="http://keepers2thecookbook.blogspot.com/2011/04/beef-and-pork-and-story-of-two-birthday.html">Chapter 4 Beef and Pork and a Story of Two Birthday Dinners</a> </span><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/04/braised-short-ribs.html">Braised Short Ribs</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/bistro-style-steak-with-sauce-marchand.html">Bistro-Style Steak with Sauce Marchand</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/bobotie-from-south-africa.html">Bobotie from South Africa</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/best-chili.html">The Best Chili</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/persian-meat-loaf.html">Persian Meatloaf</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/picadillo-mexicancuban-meat-hash.html">Picadillo</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/pork-piccata.html">Pork Piccata</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/pueblo-green-chile-stew.html">Pueblo Green Chile Stew</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/bacon-tomato-corn-ragout-with-creamy.html">Bacon-Tomato-Corn Ragout with Creamy Polenta</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/polenta-sausage-and-tomato-layers.html">Polenta, Sausage and Tomato Layers</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/italian-sausages-with-lentils.html">Italian Sausages with Lentils</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/italian-sausage-with-red-grapes.html">Italian Sausages with Red Grapes</a></div>
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<span style="color: black;"><a href="http://keepers2thecookbook.blogspot.com/2011/03/bean-dishes-story-about-indian-food.html">Chapter 5 Dal and a Story about Indian Food </a> </span><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/03/chickpeas-with-mango-powder.html">Chickpeas with Mango Powder</a> </span><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/holding-for-bean-dish-2.html">Dal with Coconut Milk</a><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/03/holding-for-bean-dish.html">Red and Yellow Lentils</a> </span></div>
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<span style="color: black;"><a href="http://keepers2thecookbook.blogspot.com/2011/03/pasta-dishes-story-about-eating-in-rome.html">Chapter 6 Pasta Dishes and a Story about Eating in Rome </a></span><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/03/linguine-with-lemon-sauce.html">Linguine with Lemon Sauce</a> </span><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/pesto-with-pasta.html">Pesto with Pasta</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/puttanesca-sauce.html">Puttanesca Sauce</a><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/03/penne-with-slow-cooked-sausage-sauce.html">Penne with a Slow-Cooked Sausage Sauce </a> </span><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/creamy-calming-pasta-dish-with-sausage.html">A Creamy, Calming Pasta Dish with Sausage</a><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/03/spicy-soba-with-tofu.html">Spicy Soba with Tofu</a> </span></div>
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<span style="color: black;"><a href="http://keepers2thecookbook.blogspot.com/2011/03/seafood-story-about-menu-planning.html">Chapter 7 Seafood and a Story about Menu Planning</a></span><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/fresh-marinated-cracked-crab.html">Fresh Marinated Cracked Crab</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/fish-with-teriyaki-sauce.html">Fish with Teriyaki Sauce</a><span style="color: black;"> </span><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/03/catfish-with-cherry-tomatoes-and-lemon.html">Catfish with Cherry Tomatoes and Lemon Sauce</a> </span><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/03/salmon-with-swiss-chard.html">Salmon with Swiss Chard</a> </span><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/tuna-steaks-with-onion-marmalade.html">Tuna Steaks with Onion Marmalade</a><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/03/spicy-shrimp-with-garlic-and-oil.html">Spicy Shrimp with Garlic and Oil</a></span><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/03/shrimp-with-romesco-sauce.html">Shrimp with Romesco Sauce</a> </span></div>
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<span style="color: black;"><a href="http://keepers2thecookbook.blogspot.com/2011/03/eggs-and-cheese-story-about-chickens.html">Chapter 8 Eggs and Cheese and a Story about Chickens and Eggs</a> </span><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/03/spinach-quiche.html">Spinach Quiche</a> </span><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/tomato-cheese-tart.html">Tomato Cheese Tart and How to shred basil</a><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/03/papaya-quesadillas-with-spicy-tomato.html">Papaya Quesadillas with Spicy Tomato Relish</a> </span><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/03/grilled-sharp-cheddar-cheese-and.html">Grilled Sharp Cheddar Cheese Sandwiches with Cranberry-Walnut Relish</a> </span><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/chilaquiles-and-andouille-sausage.html">Chilaquiles and Andouille Sausage Scramble with Salsa Verde</a><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/03/classic-cheddar-cheese-souffle.html">Classic Cheddar Cheese Soufflé</a> </span></div>
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<span style="color: black;"><a href="http://keepers2thecookbook.blogspot.com/2011/03/dinner-salads-story-about-being-seduced.html">Chapter 9 Dinner Salads and a Story about Being Seduced by Organic Produce</a> </span><br />
<span style="color: black;"> </span><span style="color: black;"><a href="http://keepers2thecookbook.blogspot.com/2011/03/chicken-salad-with-walnuts-and-grapes.html">Chicken Salad with Walnuts and Grapes</a></span></div>
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<a href="http://keepers2thecookbook.blogspot.com/2011/03/sesame-chicken-and-asparagus-pasta.html">Sesame Chicken and Asparagus Pasta Salad and How to poach chicken breasts</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/new-wave-salad-with-red-wine-basil.html">New Wave Salad with Red Wine Basil Vinaigrette</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/grilled-pancetta-wrapped-figs-and.html">Grilled Pancetta-Wrapped Figs and Arugula</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/grilled-pancetta-wrapped-figs-and.html">with Mustard Lavender Vinaigrette</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/first-night-dinner-salad-with-red-wine.html">First Night Dinner Salad with Red Wine and Paprika Vinaigrette</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/prosciutto-pear-and-parmesan-salad-with.html">Prosciutto, Pear, and Parmesan Salad with Lemon/Chervil Vinaigrette</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/warm-potato-salad-with-garlic-sausage.html">Warm Potato Salad with Garlic Sausage</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/shrimp-and-black-rice-salad-with.html">Shrimp and Black Rice Salad with Vietnamese Vinaigrette</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/thai-style-steak-salad-with-thai.html">Thai-Style Steak Salad with Thai Vinaigrette</a><br />
<span style="color: black;"><a href="http://keepers2thecookbook.blogspot.com/2011/03/side-salads-story-of-lurking-fruits-and.html">Chapter 10 Side Salads and a Story of Lurking Fruits and Veggies </a></span><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/03/moroccan-two-reds-salad.html">Moroccan Two Reds Salad and How to cook beets</a></span><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/beet-and-yogurt-salad.html">Beet and Yogurt Salad</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/erastos-coleslaw.html">Erasto's Coleslaw</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/gujarati-cabbage-slaw.html">Gujarati Cabbage Slaw</a><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/03/caramelized-carrot-salad.html">Caramelized Carrot Salad</a> </span><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/couscous-salad-with-apricots-pine-nuts.html">Couscous Salad with Apricots, Pine Nuts, and Ginger</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/cucumbers-with-yogurt-and-mint.html">Cucumbers with Yogurt and Mint and How to drain soupy yogurt</a><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/03/cucumber-salad.html">Cucumber Salad</a> </span><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/fruit-salad.html">Fruit Salad with French Fruit Salad Dressing</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/everyday-green-salad-with-everyday.html">Everyday Green Salad with Everyday Salad Dressing</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/iceberg-lettuce-with-tangy-blue-cheese.html">Iceberg Lettuce with Tangy Blue Cheese Dressing</a><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/03/jicama-slaw.html">Jicama Slaw</a></span><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/mango-and-hearts-of-palm-salad-with.html">Mango and Hearts of Palm Salad with Lime Vinaigrette</a><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/03/orange-and-black-olive-salad.html">Orange and Black Olive Salad</a> </span><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/avocado-papaya-salad-with-papaya-seed.html">Avocado-Papaya Salad with Papaya Seed Dressing</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/papaya-salsa.html">Papaya Salsa</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/parsley-celery-and-herb-salad.html">Parsley, Celery and Herb Salad</a><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/03/french-potato-salad.html">French Potato Salad and How to steam potatoes</a></span><br />
<span style="color: black;"> </span><a href="http://keepers2thecookbook.blogspot.com/2011/03/quinoa-salad-with-pistachios-and.html">Quinoa Salad with Pistachios and Cranberries with Sherry Vinaigrette</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/roasted-butternut-squash-and-spinach.html">Roasted Butternut Squash and Spinach Salad with Toasted Almond Dressing</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/grilled-patty-pan-squash-with-smoked.html">Grilled Patty Pan Squash with Smoked Bacon and Olive-Caper Vinaigrette</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/summer-squash-salad-with-feta.html">Summer Squash Salad with Feta</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/tabbouleh-cracked-wheat-salad.html">Tabbouleh Cracked Wheat Salad</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/cherry-tomato-mozzarella-and-corn-salad.html">Cherry Tomato, Mozzarella and Corn Salad with Basil</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/ensalada-criolla-creole-salad-with.html">Ensalada criolla (Creole Salad) with Cuban Vinaigrette </a></div>
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<span style="color: black;"><a href="http://keepers2thecookbook.blogspot.com/2011/03/vegetable-love-story.html">Chapter 11 Vegetable Sides and a Story of Eating from the Garden </a></span><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/03/oven-roasted-asparagus.html">Oven-Roasted Asparagus</a></span><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/broccoli-with-raisins-and-pine-nuts.html">Broccoli with Raisins and Pine Nuts</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/indian-style-broccoli-with-spiced.html">Indian-Style Broccoli with Spiced Yogurt</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/brussels-sprouts-and-bacon.html">Brussels Sprouts with Bacon</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/brussels-sprout-chiffonade.html">Brussels Sprout Chiffonade and How to chiffonade Brussels sprouts</a><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/03/braised-carrots.html">Braised Carrots</a> </span><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/cauliflower-with-garlic-and-pepper.html">Cauliflower with Garlic and Pepper</a> <br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/eggplant-slices-with-pomegranate-yogurt.html">Eggplant Slices with Pomegranate, Yogurt and Tahini</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/stir-fried-sugar-snap-or-snow-peas.html">Stir-Fried Sugar Snap or Snow Peas</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/silky-sauteed-red-peppers.html">Silky Sautéed Red Peppers</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/simple-sauteed-fresh-spinach-or-swiss.html">Simple Sautéed Fresh Spinach or Swiss Chard</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/summer-squash-gratin.html">Summer Squash Gratin</a><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/03/six-spice-winter-squash-puree.html">Six-Spice Winter Squash Purée</a></span><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/oven-roasted-tomatoes.html">Oven-Roasted Tomatoes</a><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/03/oven-roasted-tomato-variation.html">Oven-Roasted Tomato Variation</a> </span><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/03/oven-roasted-zucchini.html">Oven-Roasted Zucchini </a> </span></div>
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<span style="color: black;"><a href="http://keepers2thecookbook.blogspot.com/2011/03/grains-and-potatoes-starchy-side-story.html">Chapter 12 Grains and Potatoes and a Story about Staying on Top of the Weight Issue</a></span><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/03/coconut-rice.html">Coconut Rice</a> </span><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/rice-with-herbs-sabzi-polow.html">Rice with Herbs</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/yellow-rice.html">Yellow Rice</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/creamy-polenta.html">Creamy Polenta</a><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/03/lemon-barley-pilaf.html">Lemon Barley Pilaf</a></span><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/roasted-potatoes.html">Roasted Potatoes</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/potato-tostones.html">Potato "Tostones"</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/wasabi-mashed-potatoes.html">Wasabi Mashed Potatoes</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/glazed-sweet-potatoes.html">Glazed Sweet Potatoes</a><br />
<span style="color: black;"><a href="http://keepers2thecookbook.blogspot.com/2011/03/breakfasts-brunches-and-baked-goodies.html">Chapter 13 Breakfasts, Brunches, and Baked Goodies and a Story of Kunst Sunday Morning Breakfasts </a></span><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/03/cheese-omelet.html">Cheese Omelet</a></span><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/mothers-home-biscuits.html">Mother's Home Biscuits</a><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/03/orange-and-black-currant-scones.html">Orange and Black Current Scones</a></span><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/best-granola.html">The Best Granola</a><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/03/pancakes.html">Pancakes</a></span><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/tuesday-pancakes.html">Tuesday Pancakes</a><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/03/pearmangocandied-ginger-and-pecan.html">Pear/Mango/Candied Ginger and Pecan Muffins</a></span><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/karyn-smiths-pumpkin-chocolate-chip.html">Karyn Smith's Pumpkin Chocolate Chip Muffins</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/breakfast-cake.html">Breakfast Cake</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/lemon-cornbread.html">Lemon Cornbread</a><br />
<span style="color: black;"> <a href="http://keepers2thecookbook.blogspot.com/2011/03/persimmon-bread.html">Persimmon Bread</a> </span></div>
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<span style="color: black;"><a href="http://keepers2thecookbook.blogspot.com/2011/03/desserts-story.html">Chapter 14 Desserts and a Story of Overcoming Fear</a> </span></div>
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<a href="http://keepers2thecookbook.blogspot.com/2011/03/apple-almond-crisp.html">Apple Almond Crisp</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/individual-berry-crumbles.html">Individual Berry Crumbles</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/chocolate-pots.html">Chocolate Pots</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/ginger-pots-de-creme.html">Ginger Pots de Crème</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/buttermilk-panna-cotta.html">Buttermilk Panna Cotta</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/italian-lemon-ice.html">Italian Lemon Ice</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/royal-grapefruit-sorbet.html">Royal Grapefruit Sorbet and How to section citrus</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/rudys-hot-fudge.html">Rudy's Hot Fudge</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/oven-roasted-grapes.html">Oven-Roasted Grapes</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/oven-roasted-strawberries.html">Oven-Roasted Strawberries</a> <br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/jamaican-rum-cake.html">Jamaican Rum Cake</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/sally-schmitts-cranberry-and-apple.html">Sally Schmitt's Cranberry and Apple Kuchen with Hot Cream Sauce</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/lemon-pudding-cake.html">Lemon Pudding Cake and How to separate eggs and beat egg whites</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/lemon-love-notes.html">Lemon Love Notes</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/fudge-brownies.html">Fudge Brownies</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/classic-oatmeal-cookies.html">Classic Oatmeal Cookies</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/lavender-shortbread-cookies.html">Lavender Shortbread Cookies</a><br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/apple-crumb-pie.html">Apple Crumb Pie</a><br />
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<span style="color: black;"></span></div>Katharine Kunsthttp://www.blogger.com/profile/03930385716022508479noreply@blogger.com0tag:blogger.com,1999:blog-8300408085013036704.post-77503518753027812682012-01-05T11:36:00.000-08:002012-01-14T20:39:16.614-08:00Creating the Kitchen You Want<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-7Os51hW0ggw/TwX7DtLkNmI/AAAAAAAACGk/nP2JCcY2tPM/s1600/img138.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-7Os51hW0ggw/TwX7DtLkNmI/AAAAAAAACGk/nP2JCcY2tPM/s320/img138.jpg" width="320" /></a></div>
Here I am cooking in my kitchen just outside Kyoto, Japan in about 1972. Look for the sauce pan sitting on the cutting board in my post of <a href="http://keepers2thecookbook.blogspot.com/2012/01/essential-cookware.html">Essential Cookware</a> below.<br />
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I
spend a lot of time in my kitchen so I have some thoughts, gathered
from nearly 44 years of working in 11 apartment or home kitchens, on
what makes for a workable, healthful, and lovable space. From graduate
student housing (see my very first blog for a photo) to Taiwan and
Japan, from four kitchens in Durham, North Carolina to Berkeley and
Sonoma in the present, I’ve put my mark on all of them and have
extensively down-to-the-studs renovated two.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqAqj85FNErKbsBLQsgCzBH3qi89_la4Xun63814ICkZuKKb6DeK6mp6OVUY1M9jjb4ZmjBa79W8CCTmdTWvIPPcPV7WlKZJwq5AYObStTBOeUrKFUtNqBwnIMmebEGc0upGzYpb6KsgPu/s1600/img135.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqAqj85FNErKbsBLQsgCzBH3qi89_la4Xun63814ICkZuKKb6DeK6mp6OVUY1M9jjb4ZmjBa79W8CCTmdTWvIPPcPV7WlKZJwq5AYObStTBOeUrKFUtNqBwnIMmebEGc0upGzYpb6KsgPu/s320/img135.jpg" /></a></div>
I renovated this kitchen in Durham, North Carolina in about 1991. <br />
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Just
one thought before I begin: If I think that I need the fanciest,
snazziest kitchen around in order to cook good food, I am dead wrong. I
can cook good food in almost any kitchen, primitive as it might be. Two
propane burners (which always run out mid-cooking of course), cold
water, and a counter that was 2 x 2 feet square may not be the ideal
cooking space but I was able to cook pretty good Chinese and Japanese
food in it. I remind myself that those conditions were a lot nicer than
what many folks around the world use daily, squatting over an open fire
on a dirt floor or a charcoal-burning brazier on the street. Don’t get
me wrong, I love to cook in a nice, well-accessorized kitchen, but it is
not necessary.<br />
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That said, I want you to have a kitchen
you love. If you don’t like it or haven’t made it your own, chances are
you will cook less and that would be a pity. <br />
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So I’m
going to tell you first what I’ve done to improve many of my kitchens
and second what I think is important if you are renovating. <br />
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I
bet some of you, perhaps all of you, have suggestions to add. Please
let me know and I’ll update this post in a few weeks. Send me photos too
if you have them.Katharine Kunsthttp://www.blogger.com/profile/03930385716022508479noreply@blogger.com0tag:blogger.com,1999:blog-8300408085013036704.post-16733714382507408192012-01-05T11:17:00.000-08:002012-01-14T20:43:32.740-08:00Five Kitchen Improvements<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-E6gh-5Ll0Ao/TwX31Hb19UI/AAAAAAAACGM/aXO9MUzyTQY/s1600/img136.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-E6gh-5Ll0Ao/TwX31Hb19UI/AAAAAAAACGM/aXO9MUzyTQY/s320/img136.jpg" width="211" /></a></div>
This photo is from the Sonoma kitchen prior<b> </b>to the extensive renovation in 2006. With paint and some imagination, I made this old-fashioned kitchen into a colorful and friendly spot to cook.<br />
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<b>Color</b>
adds zip to the kitchen. A bright container for my favorite tools.
Repainting cabinet doors or the walls in colors I love. Repainting
kitchen stools in a smashing color or getting a couple of new bright
kitchen rugs.<br />
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<b>Good lighting</b> is essential. I replaced florescent tubes with track lighting which brightened everything, including my mood. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiia52-XdFJx7tuEoVmZ52kpTlTU4A5VcI4q2OeG2MhHoF2tT2CyBFKHbZ0FfZM0aYW4TRD5skF81ZgURDiRq8IUgcjBKFbcE_6BRDCrUPME99_FStl8sl9kk3RfrPs_VXrKXvyA7PXEoHJ/s1600/DSCN6437.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiia52-XdFJx7tuEoVmZ52kpTlTU4A5VcI4q2OeG2MhHoF2tT2CyBFKHbZ0FfZM0aYW4TRD5skF81ZgURDiRq8IUgcjBKFbcE_6BRDCrUPME99_FStl8sl9kk3RfrPs_VXrKXvyA7PXEoHJ/s320/DSCN6437.JPG" /></a></div>
This is a photo of my Berkeley kitchen before we repainted the cabinets. Check out the next photo to mark the difference.<br />
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<b>Floor mats</b>
save your body. I have an iffy back, hips, knees and feet situation. If
I stand on any hard surface too long, they start speaking to me.
Michelle, my daughter-in-law, pointed me to <a href="http://www.gelpro.com/">GelPro kitchen mats</a>
which have solved the problem. I put them in front of my chopping and
prep space. You can find them at Sign of the Bear in Sonoma and on line.
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<b>A big wooden cutting board</b>. Mine is made by <a href="http://www.butcherblockco.com/">Boos</a>
and is 15 x 20 inches. I also find thin plastic cutting sheets useful
when I’m cutting up raw meat or for transferring chopped items from the
board to a pan on the stove.<br />
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<a href="http://4.bp.blogspot.com/-KIjIM_6xeXs/TwX2k669III/AAAAAAAACGA/PnFoDo-kdqg/s1600/IMG_0336.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-KIjIM_6xeXs/TwX2k669III/AAAAAAAACGA/PnFoDo-kdqg/s320/IMG_0336.jpg" width="240" /></a></div>
This is my Berkeley kitchen after we had the cabinets painted and the floors refinished in 2010. It made such a difference.<br />
<br />
<b>De-cluttering</b> the
counters. I like to keep my counters as clear as possible. It’s an
aesthetic thing but it also means that I have more workspace however
large or small it may be.Katharine Kunsthttp://www.blogger.com/profile/03930385716022508479noreply@blogger.com0tag:blogger.com,1999:blog-8300408085013036704.post-35930476840405970072012-01-05T11:05:00.000-08:002012-01-05T11:07:15.910-08:00Nine Kitchen Renovation Suggestions<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-G2UuACWYmFU/TwX0I10ZElI/AAAAAAAACF0/jB-LAYCJOTA/s1600/DSCN0924_2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-G2UuACWYmFU/TwX0I10ZElI/AAAAAAAACF0/jB-LAYCJOTA/s320/DSCN0924_2.jpg" width="240" /></a></div>
All these photos are from the most recent Sonoma kitchen renovation done in 2006. <br />
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<b>An island or peninsula</b> with stools is a great place for friends and family to hang out in the kitchen without getting in my way.<br />
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<b>Glass doors</b>
on the cabinets which hold plates and dishes are so pretty. I use
closed cabinets for food and pots and pans which aren’t so attractive.<br />
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<b>Wooden floors</b>
are great in the kitchen. In two kitchens I’ve been able to scrape
through multiple layers of linoleum to get to the sub-flooring which, in
both cases, was a little funky but perfectly usable. With sanding and
finishing, the wood adds a nice warmth to the space.<br />
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<b>Bookshelves </b>in the kitchen allow me to have my cookbooks readily at hand.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtOJv8cVGJ5a3KehzGKNE_X46FLVuQcewbXclZ3I0bgXpWfwXWo8P6EUVD_QlOoYTesYgDzd1JmztXJ2Pm8JNzMhI7h_kLi5V-ntbPK6BYw2lz6J9Q61mumS3zv6_-_NxEFnhdpcruq8yJ/s1600/DSCN6395.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtOJv8cVGJ5a3KehzGKNE_X46FLVuQcewbXclZ3I0bgXpWfwXWo8P6EUVD_QlOoYTesYgDzd1JmztXJ2Pm8JNzMhI7h_kLi5V-ntbPK6BYw2lz6J9Q61mumS3zv6_-_NxEFnhdpcruq8yJ/s320/DSCN6395.JPG" /></a></div>
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Having my <b>prep/chopping area</b>
right next to the stove and large enough to hold my cutting board with
some space on either side to spare is essential to me. I don’t like
transporting chopped veggies across the kitchen.<br />
<br />
<b>Drawers</b> for below the counter storage make it much easier to retrieve what I want. <br />
<br />
Well-designed <b>drawer pulls and switch plates</b> are like good accessories to your favorite outfit. They make all the difference.<br />
<br />
I chose to purchase <b>more affordable models of appliances</b> this time around. They work very well indeed and kept the renovation expenses a bit more within reason.<br />
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A splendid <b>spice rack</b> from the old ironing board cupboard is a great use of space. <br />
<br />
<b>Color, good lighting, floor mats, big cutting boards,</b> and <b>clear counter space</b> are just as important in renovating as in improving.Katharine Kunsthttp://www.blogger.com/profile/03930385716022508479noreply@blogger.com0tag:blogger.com,1999:blog-8300408085013036704.post-50894477410821084982012-01-04T19:06:00.000-08:002012-02-07T15:38:28.921-08:00Your Basic PantryI keep most of these items on hand all the time. When
something is close to running out, I buy another. With milk, cheese and eggs
in your fridge, there is no telling how many dinners you can put
together. Add some sausage, tomato sauce, and pasta or cornmeal
and you are set for a good long stretch of time. Add some salad
greens—quickly picked up from the closest grocery store or farmers’
market—and you have quick, nutritious and delicious meals available to
you, your friends and family whenever speed is of the essence. What
would you add to this list?<br />
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<b>Cupboard</b><br />
salt: kosher and any kind you fancy<br />
pepper<br />
dried herbs and spices, I buy as I need them and then refill the
bottles from bulk jars <br />
soy sauce<br />
fish sauce (if you do Thai)<br />
Worcestershire sauce<br />
Mirin (sweet Japanese rice wine)<br />
dried pasta, couscous, polenta or cornmeal<br />
rice<br />
nuts and dried fruits<br />
cornstarch<br />
garlic and various dried chiles<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-guM1E0e9oX-sRrxVDs5mahDJ1vTQjV2j-akPGkle-IjLEpAtyJvUkPbgw_TZ47H6RHtrVRWtQEsQx0gGSFyf3aYFD4s4dj8MjAoClVW4JRkxpzOIaYtaUBPonBcfbfyT0_fuuWnyOgWD/s1600/DSCN7138.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-guM1E0e9oX-sRrxVDs5mahDJ1vTQjV2j-akPGkle-IjLEpAtyJvUkPbgw_TZ47H6RHtrVRWtQEsQx0gGSFyf3aYFD4s4dj8MjAoClVW4JRkxpzOIaYtaUBPonBcfbfyT0_fuuWnyOgWD/s320/DSCN7138.JPG" /></a><b> Canned or bottled goods</b><br />
tomatoes<br />
tomato paste in a tube<br />
artichoke hearts<br />
chicken stock<br />
garbanzo beans<br />
tahini<br />
olives like kalamata (I buy pitted)<br />
coconut milk<br />
honey<br />
molasses<br />
peanut butter<br />
jar of pasta sauce<br />
vinegars: balsamic, white & red wine, rice, sherry<br />
olive oil<br />
canola oil<br />
<br />
<b>Baking supplies</b><br />
flour<br />
white sugar<br />
brown sugar<br />
baking powder & soda<br />
vanilla<br />
chocolate <br />
rolled oats<br />
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<b>Fridge</b><br />
cheeses: Parmesan, Swiss, cheddar<br />
eggs<br />
milk<br />
lemons and limes<br />
butter<br />
yogurt<br />
greens of some sort for a salad<br />
green onions<br />
wine<br />
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<b>Fridge door</b><br />
capers<br />
Dijon mustard<br />
ketchup<br />
various Chinese sauces<br />
mayonnaise<br />
anchovies (in a jar)<br />
chutney<br />
maple syrup<br />
sundried tomatoes<br />
bottled horseradish<br />
oils that need to be refrigerated<br />
jams<br />
tahini<br />
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<b>Freezer</b><br />
butter<br />
fresh pasta<br />
frozen peas<br />
frozen chopped spinach<br />
ice cream or sorbetKatharine Kunsthttp://www.blogger.com/profile/03930385716022508479noreply@blogger.com0tag:blogger.com,1999:blog-8300408085013036704.post-35458356635564327142012-01-04T18:47:00.000-08:002012-01-14T21:01:28.996-08:00Essential CookwareHere are a few of the pots and pans that I use all the time. And I mean <i>all</i> the time. Some are newish, some are quite old and a little beat up. But they are all very useful. Of course, you don't have to have exactly the same thing. If you were to pare the essentials down to bare-bones, you'd need a stock pot, a stew pot, a saucepan, and a frying pan. I've included a couple more items that I love.<br />
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<b>Stock pot </b><br />
Great for making soups, cooking pasta or steaming veggies. <b><br /></b></div>
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<b>Sauce pan</b> <br />
I acquired this pan in Japan in 1971. It is my very favorite sauce pan.<br />
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<b>Dutch oven or casserole</b><br />
You don't need this high-end enameled model which we've had forever. A cast iron or regular metal stew pot will work just fine.<br />
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<b>Cast iron skillets</b><br />
Heavy, well-used, seasoned, and indispensable, these pans are used nearly every day.<br />
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<a href="http://1.bp.blogspot.com/-LMPUi_YCGcw/TwUL05vsTFI/AAAAAAAACFU/k9kAvwtQx0k/s1600/IMG_6191.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-LMPUi_YCGcw/TwUL05vsTFI/AAAAAAAACFU/k9kAvwtQx0k/s320/IMG_6191.JPG" width="320" /></a><b>Large sauté pan </b><br />
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I've gotten rid of my teflon-lined pans, whose coatings were compromised by stirring with metal spoons and by hard use.<b><br /></b></div>
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<b>Bram</b><br />
I cook with these wonderful ceramic pots both on the top of the stove and in the oven. On a stove top, they need to have a "simmer mat" under them and need to be kept on a moderate heat to prevent cracks.Katharine Kunsthttp://www.blogger.com/profile/03930385716022508479noreply@blogger.com0tag:blogger.com,1999:blog-8300408085013036704.post-15868746305571662982012-01-04T17:18:00.000-08:002012-01-30T20:19:06.351-08:00I Love/I Hate My Cuisinart<div class="separator" style="clear: both; text-align: center;">
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I have been cooking for a lot of people over the last couple of weeks. Four of us on December 23, five on Christmas Eve, nine on Christmas Day, and four on New Years Day. That’s a
lot when I’m accustomed to one or two. In preparing these dinners, I
used my Cuisinart multiple times. It is a wonderfully helpful machine. I
literally couldn’t cook without it. Whirling
away--or as my friend Cathleen says “cuising” away (I think it rhymes
with wheezing)--I made pomegranate sauce for chicken, blitzed the herbs for the herb kuku, blended butternut squash soup, a spicy tomato sauce for chickpeas, a marinade for fresh crab, and a lovely sauce for the lamb curry. Of course, you can make these
items by hand, or with a mortar and pestle, or maybe in a blender, but
none of these options works quite as well as the processor.<br />
<br />
That
said, the Cuisinart has major design flaws. First, the complicated
locking mechanism. Early on, someone must have stuck his or her fingers
into the spinning blades. Messy and awful for them, I know. But is it
really necessary from a safety standpoint to have three components
exactly aligned before the C will work? Three. Ridiculous.<br />
<br />
Second
there is the cleaning issue. There are obscure places which are nearly
impossible to wash well: the bottom of the unit which houses the feed
tube, the spindle hole underneath the blade, and the inside of the
handle. Because it is so hard to clean, I will often organize my cooking
so that I only have to rinse it out before moving onto the next task.
Maybe dishwashers solve the problem of the hard to reach spots, but I
can’t run the dishwasher every time I want a clean processor.<br />
<br />
Third,
there is the problem with the blade going dull—which it invariably does
over time. Did you know that you can sharpen it just as you would any
other knife? And you can also buy a new blade from <a href="http://www.thegourmetdepot.com/">Appliance Sales & Service</a> in San Francisco and get it in the mail. Without replacing the whole unit.<br />
<br />
So there you are. I need it. I love it. I wish it were better. Has anyone found a really good one that doesn’t cost a fortune?Katharine Kunsthttp://www.blogger.com/profile/03930385716022508479noreply@blogger.com0tag:blogger.com,1999:blog-8300408085013036704.post-70747071990889360012012-01-04T15:41:00.001-08:002012-02-05T10:42:33.156-08:00My Favorite Kitchen ToolsI use the following kitchen tools all the time whether I’m cooking or
baking. In one way or another, I couldn’t cook without them—or at least
I couldn’t cook with as much ease and grace as I do. If you are
searching for a stocking stuffer or a little something to give to a
friend or loved one who cooks, look no further. You can find many of
these items at Sur la Table or Bed, Bath, and Beyond, except where
noted. <br />
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<b>Japanese knives.</b>
These are just the best. When I reach in the drawer for a knife, I
reach for one of these. They keep their sharpness. In the Bay area, you
can find great Japanese knives at <a href="http://www.japanwoodworker.com/">The Japanese Woodworker</a> in Alameda, CA or <a href="http://www.hidatool.com/">Hida Tool and Hardware</a> in Berkeley.<br />
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<b>Microplane grater.</b>
Great for grating cheese, ginger, lemon zest. Easy to use. I really
like the handle on mine. If you grate a lot, it will grow dull—in which
you need to get yourself a new one. You can also use the traditional <a href="http://keepers2thecookbook.blogspot.com/2011/03/linguine-with-lemon-sauce.html">lemon zester</a> which makes curly zest with more texture.<br />
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<b>Pastry cutter.</b>
I’ve called for this tool in a number of recipes on this blog,
including Apple Crisp, Apple Crumb Pie, Biscuits, and the Breakfast
Cake. Probably others as well. Lots easier to clean than the Cuisinart
and easier to use than your fingers. <br />
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<b>Silicon pastry brush</b>.
I use this to paint anything that calls for being painted. Its primary
advantage is ease of cleaning. Most pastry brushes have bristles like
paint brushes and are the dickens to clean, especially if you’ve been
painting with butter or an egg yolk mixture.<br />
<br />
<b>Silicon spatula.</b> I love these most when I am trying to get every last drop out of a mixing bowl. They work better than anything else. Period.<br />
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<b>Egg beater.</b>
Of course you can also use a whip or an electric mixer, but the hand
egg beater works really well for whipped cream without the extreme
effort of the whip or the noise of the electric version.<br />
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<b>Measuring pitcher.</b>
This pitcher has the advantage of being able to read the measurement by
looking down inside the pitcher itself as opposed to the traditional
one which you read from the side. Why didn’t someone think of this
sooner?<br />
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<b>Potato ricer.</b>
I think making really excellent mashed potatoes is both a science and
an art. You use the ricer after the potatoes have been properly boiled.
The riced potatoes are light and fluffy ready for the warm cream,
butter, and salt. No lumps.<br />
<br />
<br />
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<b>Suribachi.</b>
This Japanese bowl has a rough surface on the inside and comes with a
wooden pestle. The rough surface makes it really easy to make a paste of
ginger and garlic, for example. I find it much easier to use than a
regular mortar and pestle. You can find them at a store selling Japanese
cooking equipment, like <a href="http://www.tokyofish.net/">Tokyo Fish Market</a> in Berkeley. <br />
<br />
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<b>Lemon juicer (electric).</b>
You may have noticed that I use a lot of lemon/lime/orange juices in my
food. I just love the citrusy flavor. This machine makes it so easy to
squeeze your juices. Those glass pitcher juicers are hopeless.<br />
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<b>Spice/coffee grinder (electric)</b>.
First off I want to say that I no longer ever use this grinder for
coffee. If you want to use yours for both, make sure to clean it out
very well between times. There is nothing that grinds up hard
spices—like star anise or cinnamon sticks (broken up)—better than this
kind of grinder. The one in the photo is over 30 years old but new
models abound.Katharine Kunsthttp://www.blogger.com/profile/03930385716022508479noreply@blogger.com1tag:blogger.com,1999:blog-8300408085013036704.post-54528255410232411482011-11-17T16:19:00.001-08:002012-02-02T22:14:29.974-08:00I Love to Cook<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-NA3H4gM0HOurNmoQj86BX_kRjpVYsoXAqrq44mQf4HIGl4Ab3UEFn7XcWCRXatn-xoQY3t-Jm3T6df29CDuJle2NuoSyWut_EkoH1MLNofFzkk47H2WaOp6cBGVtk636p20PxtGSyY0/s1600/KKSonomaKitchen.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-NA3H4gM0HOurNmoQj86BX_kRjpVYsoXAqrq44mQf4HIGl4Ab3UEFn7XcWCRXatn-xoQY3t-Jm3T6df29CDuJle2NuoSyWut_EkoH1MLNofFzkk47H2WaOp6cBGVtk636p20PxtGSyY0/s320/KKSonomaKitchen.JPG" width="240" /></a></div>
I
really do love to cook. The Cooking Shop, hanging on my kitchen wall, is always Open at my house. If there is a stretch when I'm traveling or eating out a lot, I am delighted to get back into my kitchen when I return home. Don’t get me wrong, I love eating food I might
not otherwise fix for myself. I love
having more time during the day to explore or do projects. I love to have a good conversation over a dinner I haven't had to prepare. And I love to travel. But after some excellent restaurant meals or a wonderful trip, I can't wait to get back into the kitchen. Here are some of the reasons:<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitzABFBqshH12V86FsYfcBsN2GVaasaQUyK2nIr7oXWkuWhZmCBGCkqTRFyAN7ozEMxpXCUS2zaBDFd4dy7xcJWTtfm5eoLUh8_-XnEtCNHiw8VnauZe_CeYVjrcNCHwn8QlHOIYkTr8U/s1600/IMG_2575.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitzABFBqshH12V86FsYfcBsN2GVaasaQUyK2nIr7oXWkuWhZmCBGCkqTRFyAN7ozEMxpXCUS2zaBDFd4dy7xcJWTtfm5eoLUh8_-XnEtCNHiw8VnauZe_CeYVjrcNCHwn8QlHOIYkTr8U/s200/IMG_2575.JPG" width="200" /></a>Let me be honest here: I love being in control--from
deciding what I want to eat that evening, to buying the ingredients and
preparing the food. If I’m hungry for pasta, I can choose to fix it.<br />
<br />
<br />
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But I also love the creativity involved in
cooking. I love dreaming up a menu where the colors, textures and flavors
work well with each other. I love imagining what the plate will look
like with the food on it. I love choosing the dinner plate that best
sets off the food. I love thinking about the best wine to go with the
food.<br />
<br />
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I love eating good food
and cooking for myself is the least expensive way to get it. For a long
time when I was much younger, I couldn’t afford to go out to dinner very
often and there was no choice but to cook. I figured that as long as I
had to cook, I might as well have some fun with it and make it
interesting. I still value the economy of cooking at home.<br />
<br />
I
love using up leftovers in imaginative ways, looking for recipes that
use the little bits and pieces of fruits and veggies we all have in our
fridges.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwQiu4FNXGjwZF5SDfgugCq7JGicaoNIrsRqo5kpcTXT1OErXaY7XfzOwzROVOpWXx-iIz0EAamtxS64paTDBvgJDZ6ptPYbgOCLcdvn9rxIlbpJpGYXxtl7GRmg_nc915YSNleVdu8Ag/s1600/IMG_6851.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwQiu4FNXGjwZF5SDfgugCq7JGicaoNIrsRqo5kpcTXT1OErXaY7XfzOwzROVOpWXx-iIz0EAamtxS64paTDBvgJDZ6ptPYbgOCLcdvn9rxIlbpJpGYXxtl7GRmg_nc915YSNleVdu8Ag/s200/IMG_6851.JPG" width="200" /></a>I
love trying new recipes, cuisines, techniques, and exotic ingredients.
Like learning to cook with a pottery bram on the top of the stove. Early
on in my cooking history, the part of me that loved learning got
engaged and found in cooking a new and endlessly fascinating activity.<br />
<br />
I love the challenge of cooking: figuring out
the timing and the work flow. When do I need to start the preparation in
order to get dinner on the table at 7:00? What is the most efficient
and easy way to get the task accomplished? What can be made ahead? How
can all the dishes come to the table at the same time?<br />
<br />
I
also like the challenge of dealing with food preferences, allergies,
kids’ likes and dislikes, what’s available in my market and in season,
the amount of time and money I have to spend, etc. I have to think
really hard when someone can’t eat sugar, wheat, dairy products, eggs,
or red meat. Coming up with a great dinner is exhilarating when faced
with constraints—and there are always some constraints.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOGH3tKEyzW7DLQ4YTlh-e-aul3BGjRxhge0kRM19vYdHXy6ywEzWz6DsmbTi2VpcPJHslDUKI4jg446j2f8_3Kje2IrkAuAOTteaW5VGsh83JFZ57MbniV5kr5DLaz6l7B6AyiEnHI5fg/s1600-h/img034.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" height="131" id="BLOGGER_PHOTO_ID_5385990541518972594" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOGH3tKEyzW7DLQ4YTlh-e-aul3BGjRxhge0kRM19vYdHXy6ywEzWz6DsmbTi2VpcPJHslDUKI4jg446j2f8_3Kje2IrkAuAOTteaW5VGsh83JFZ57MbniV5kr5DLaz6l7B6AyiEnHI5fg/s200/img034.jpg" style="float: left; height: 210px; margin: 0pt 10px 10px 0pt; width: 320px;" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mindful Cooking at FCCB</td></tr>
</tbody></table>
I
love being in the kitchen, quiet and alone, slicing carrots. Cooking as
meditation. It knits me up. Being in the present moment—particularly
important when the task involves sharp knives.<br />
<br />
Years ago I taught a
Meditative Cooking class at First Congregational Church of Berkeley.
Fourteen of us gathered in the church kitchen and cooked dinner quietly.
Only whispered questions about recipes were allowed. A hush would come
over the kitchen. It was really quite marvelous.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo_aIL1p9VyIdo9AtpUXf0UNIMBsD67Gx6Nn0C2dyj8VvtmnHPzfH-c9-CQWCoVBKL4xCI1C6x2U1rvKp41kz1ugJyYNwQGVbZssqX8EFShSy1Y_qih9qh6XIAX0NmeCFlVBcGczv3kWQ/s1600/IMG_5164.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo_aIL1p9VyIdo9AtpUXf0UNIMBsD67Gx6Nn0C2dyj8VvtmnHPzfH-c9-CQWCoVBKL4xCI1C6x2U1rvKp41kz1ugJyYNwQGVbZssqX8EFShSy1Y_qih9qh6XIAX0NmeCFlVBcGczv3kWQ/s320/IMG_5164.JPG" width="320" /></a>I like cooking for small dinner
parties and sharing good food with friends and family. I especially
love the conversations that happen around a dinner table at home. I
think home-cooked food nurtures these conversations.<br />
<br />
I loved watching my kids grow up to appreciate home-cooked meals and good
food. I must say they didn’t always share my definition of “good” and
when they were little would end up eating cereal. But they have grown to be both good cooks
and adventurous eaters.<br />
<br />
I
love eating by myself or with Katherine. I really care about what food I
put on my plate and in my mouth. I want my dinners to be interesting,
beautiful, colorful, and delicious. Sometimes complicated, sometimes
simple. Both just fine.<br />
<br />
So that's about it for me. What about you?Katharine Kunsthttp://www.blogger.com/profile/03930385716022508479noreply@blogger.com0tag:blogger.com,1999:blog-8300408085013036704.post-87992571283867686542011-04-04T16:04:00.000-07:002012-01-09T16:52:24.630-08:00CHAPTER 1: Appetizers and a Story of How I Started to Cook<div class="separator" style="clear: both; text-align: center;">
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Some folks ask me if I have always loved to cook. The answer is a resounding no. As a young girl, I once made a disastrous chocolate cake with my cousins, but other than the occasional banana salad, I was neither interested nor particularly welcome in my mother’s kitchen. I did set the table.<br />
<br />
My mother cooked serviceable dinners, pretty much the same conventional fare every week. Well-cooked pork chops, hamburger patties, french fries and green beans from the freezer, a salad, and ice cream. She had some specialties, like Beef Stroganoff, which were reserved for company. And on Sundays after church we would occasionally have a wonderful pot roast with carrots and potatoes or chicken and dumplings, both of which I adored. But mostly it was plain and simple mid-western food. And I took no part in preparing it.<br />
<br />
So what happened?<br />
<br />
• A move to Berkeley, California in 1966. Newly married to a graduate student at the University of California at Berkeley, I moved from northwestern Ohio to the Bay area just in time for the action. Which for me included food as well as anti-war and anti-establishment. Here I am in my Albany, California kitchen, butterflying shrimp for a Japanese dish I was attempting. Not particularly successful if I remember correctly.<br />
<br />
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• The Shattuck Avenue Coop at the corner of Shattuck and Cedar, where Andronico’s currently resides, was a place of wonder for this mid-western lass. Full of exotic fruits and vegetables and people, the store offered a dazzling assortment of food products and wines from around the world. I studiously picked up all the free printed recipes and bought the <span style="font-style: italic;">Coop Lowcost Cookbook</span>, to supplement the <span style="font-style: italic;">Better Homes and Gardens Cookbook</span> I had received as a wedding present.<br />
<br />
• Our friends Nick and Sarah were passionate and adventurous cooks and eaters. He was a Scot and cooked up “scurlly,” an oatmeal and onion combination, which we washed down with wine or Green Death, so called because of its green can and lethal effect.<br />
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• Cookbooks started showing up under the Christmas tree and in birthday boxes. <span style="font-style: italic;">Mastering the</span> <span style="font-style: italic;">Art of French Cooking</span> was first and was quickly followed by Craig Claiborne’s <span style="font-style: italic;">New York Times Cookbook </span>and<span style="font-style: italic;"> New York Times Menus Cookbook</span>.<br />
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• Gardening and food columns in the Good Times, an alternative East Bay newspaper in the 60s. Jeanie Darlington wrote about gardening in Grow Your Own. Marrakesh Lil, among others, wrote a great food column whose recipes I held onto for years. I lost them about 19 years ago but just recently my former husband found them and sent them to me.<br />
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• Occasional dinners out at places in San Francisco and Berkeley, such as The Pot Luck on San Pablo Avenue, opened my eyes to the amazing combinations of flavors and exotic ingredients you could put in your mouth. “Blew my mind” as we would say.<br />
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• A chance to grow and eat really fresh produce came about as an indirect result of the People’s Park controversy in 1969. The university turned a field at the corner of Buchanan and Jackson into garden plots and offered them to residents of Albany Village where we were living. We signed up. Oh my god, fresh green beans, basil for pesto, and tomatoes.<br />
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• I was cooking all the time. Nearly every day. Hard to imagine now, isn’t it? Learning so much. Gazpacho from Craig. Salmon cheeks and Finnan Haddie from Spengers Fish Store, chuck roasts from the Coop, and fresh crab for special occasions.<br />
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I was really lucky to have such a perfect coming together of supportive elements: cookbooks, friends and a husband who liked to cook and eat, a good grocery store, and time. I made a whole bunch of mistakes. As I said to myself about the Japanese dish above, "Oh well, I never claimed to be perfect. And there are lots more dinners ahead of me." It's still the case.Katharine Kunsthttp://www.blogger.com/profile/03930385716022508479noreply@blogger.com0tag:blogger.com,1999:blog-8300408085013036704.post-66627441688307435762011-04-04T15:43:00.000-07:002012-02-05T16:35:31.714-08:00Apricot Thrones<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZJbr9QA7gS6oTNXqTL6SYPSY0ZEy8CStF5dj73g8b-LV_ZRWBVlYnGNfyh0r2PyaHQP_nqE2_025IXRVfwV7ewtvtoqVPASPYXij1dxeovt-dj5i7qfIKB1VoiyUhC_-T0EOZ-hJR6ssP/s1600/DSCN4071.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZJbr9QA7gS6oTNXqTL6SYPSY0ZEy8CStF5dj73g8b-LV_ZRWBVlYnGNfyh0r2PyaHQP_nqE2_025IXRVfwV7ewtvtoqVPASPYXij1dxeovt-dj5i7qfIKB1VoiyUhC_-T0EOZ-hJR6ssP/s320/DSCN4071.JPG" /></a><span style="font-weight: bold;"><br />
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25 pecan halves<br />
2 ounces cream cheese at room temperature<br />
2 ounces blue cheese<br />
25 dried apricots<br />
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1. Preheat the oven or toaster oven to 325ºF. Place the pecans on a baking sheet and toast in the oven until golden brown. Watch carefully. Let them cool.<br />
2. Combine the cheeses and stir until evenly mixed. If the mixture doesn’t get smooth, microwave for 10 seconds to soften slightly and stir again.<br />
3. Scoop up small amount of the cheese mixture and place on top of each apricot. Start with a small amount. You can always add more later.<br />
Note: You can use a pastry bag if you are doing a large number of these.<br />
4. Top with a toasted pecan, rounded side up, if you are fussy about it. Transfer the apricots to a serving plate, cover with plastic wrap, and refrigerate.<br />
Note: The recipe can be completed to this point up to 8 hours before serving.<br />
5. Serve at room temperature.<br />
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6-10 servings<br />
Adapted from Hugh Carpenter and Teri Sandison’s <span style="font-style: italic;">Fast Appetizers</span>Katharine Kunsthttp://www.blogger.com/profile/03930385716022508479noreply@blogger.com0tag:blogger.com,1999:blog-8300408085013036704.post-13145569004109657112011-04-04T15:40:00.000-07:002012-02-07T15:55:29.715-08:00Carrot Purée with Caraway and Feta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEXs8kU2fORZm-X-sDP8zJBHGHWG-CipeHMS4ZTN8glzgJ3tNmHqbPE-q2obmMMc17JylNVKJIej4zM5jVQZDc8hH3zbbJftlHWAbiZVq5IvkB0vQqXVamLcX6bcp4MeVtye3waRSF1-I/s1600/DSCN5232.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEXs8kU2fORZm-X-sDP8zJBHGHWG-CipeHMS4ZTN8glzgJ3tNmHqbPE-q2obmMMc17JylNVKJIej4zM5jVQZDc8hH3zbbJftlHWAbiZVq5IvkB0vQqXVamLcX6bcp4MeVtye3waRSF1-I/s320/DSCN5232.JPG" width="320" /></a></div>
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1¾ pound carrots, peeled<br />
4 tablespoons olive oil, plus extra for drizzling<br />
Salt and pepper<br />
1 tablespoon caraway seeds, roughly ground in a mortar, optional<br />
Note: I haven’t used these because the carrots by themselves are so good. Of course, this presumes really tasty carrots.<br />
¼-½ cup feta cheese, crumbled, for garnish<br />
2 tablespoons chiffonade of mint, for garnish, see <a href="http://keepers2thecookbook.blogspot.com/2011/03/tomato-cheese-tart.html">instructions</a> for basil<br />
5 rounds of pita bread or squares of lahvash<br />
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1. Slice the carrots into ¾-inch rounds, toss with half the olive oil and some salt and pepper, and place on a rimmed baking sheet. Cover with foil and roast at 400ºF for about 30 minutes or until they are completely tender. Remove the foil and cook uncovered for about 15 minutes or until they are golden.<br />
2. Cool a little before puréeing in a food processor or mashing by hand. Transfer to a bowl, stir in the optional caraway, the remaining olive oil, and salt and pepper to taste. If the purée is too thick to spread, thin it out with a little water. <br />
3. To serve, put the purée in a shallow bowl, crumble the feta on top, drizzle with a little olive oil, and sprinkle with the mint.<br />
4. Serve with toasted pita bread which you make by cutting each circle into 8 pieces (or the lahvash cut in 3-inch squares), arranging them on a baking sheet and toasting under the broil for 2-3 minutes. Watch carefully. They burn in a flash, especially if guests arrive as they are toasting. For your gluten-free guests, you can have rice or lentil crackers on hand or vegetables for dipping.<br />
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6-8 servings as an appetizer<br />
Adapted from Sam and Sam Clark’s <i>Casa Moro</i>Katharine Kunsthttp://www.blogger.com/profile/03930385716022508479noreply@blogger.com0tag:blogger.com,1999:blog-8300408085013036704.post-58567722025276105232011-04-04T15:34:00.000-07:002012-02-05T16:36:32.603-08:00Curried Carrot Dip<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjG2JU9bHLP-34jkmv5iAN6T20NYeIGvbf766BvWU5eQIHFAn49SLvUGXRT5OYiejxs-5WyQycBaVs0Ai-Gi7i0Nht0t6WNAq2IXHAoVJ6XTijYK8WevgUnXOdXV3CojtYTI0n6WJJqa8/s1600/IMG_2057.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjG2JU9bHLP-34jkmv5iAN6T20NYeIGvbf766BvWU5eQIHFAn49SLvUGXRT5OYiejxs-5WyQycBaVs0Ai-Gi7i0Nht0t6WNAq2IXHAoVJ6XTijYK8WevgUnXOdXV3CojtYTI0n6WJJqa8/s320/IMG_2057.JPG" width="320" /></a></div>
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1 pound carrots, peeled and cut into ½ -inch pieces<br />
¼ cup sunflower seeds, lightly toasted<br />
2 teaspoons olive oil<br />
½ teaspoon minced garlic<br />
1 teaspoon curry powder<br />
½ teaspoon ground cumin<br />
¼ teaspoon salt or to taste<br />
1 tablespoon fresh lemon juice<br />
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1. Place the carrots in a pot of salted water and bring it to a boil. Cook for 7 to 10 minutes or until soft. Drain and let cool.<br />
2. Place the sunflower seeds in a blender or food processor and process into crumbs. Add the carrots and all the remaining ingredients and blend until smooth, scraping down the sides of the processor as needed.<br />
3. Taste for salt and adjust the spices and lemon juice. Transfer to a covered container and refrigerate until ready to use.<br />
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Serve with crackers, toasted naan (Indian bread) or fresh veggies.<br />
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Makes 2 cups<br />
Adapted from Isa Chandra Moskowitz and Terry Hope Romero’s <i>Veganomicon: The Ultimate Vegan Cookbook</i>Katharine Kunsthttp://www.blogger.com/profile/03930385716022508479noreply@blogger.com0tag:blogger.com,1999:blog-8300408085013036704.post-35225400065185773492011-04-04T15:29:00.000-07:002012-02-07T15:59:15.145-08:00Cauliflower, Caper and Pumpkin Seed Spread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6G_Qfk-2q1SXoQkraneW9uoKkcB4T54gFyiZ5IpyvkcrIdxI9olAqpNOK2pl47foSVeLdhGMcHZfR0LILDsL-R6uTSXA6pyeg2E7JFUsCiQxMqKcIcRweR2kIEkMbpKn1LL3q7GqYhjm-/s1600-h/DSCN4765.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6G_Qfk-2q1SXoQkraneW9uoKkcB4T54gFyiZ5IpyvkcrIdxI9olAqpNOK2pl47foSVeLdhGMcHZfR0LILDsL-R6uTSXA6pyeg2E7JFUsCiQxMqKcIcRweR2kIEkMbpKn1LL3q7GqYhjm-/s320/DSCN4765.JPG" width="320" /></a></div>
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8 ounces cauliflower, broken or cut into florets<br />
¼ cup shelled raw pumpkin seeds<br />
1 clove of garlic, coarsely chopped<br />
2 green onions<br />
¼ cup olive oil<br />
1 tablespoon capers in brine + a little of the brine for seasoning<br />
Salt and pepper to taste<br />
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1. Bring two cups of water to a boil in a small saucepan. Add the cauliflower and cook until tender, about 5 minutes. Scoop out the cauliflower. Leave the water boiling. Rinse the cauliflower in cold water to stop it cooking. Drain and set aside to cool.<br />
2. Dunk one of the green onions into the boiling water for 15 seconds. Remove, drain and coarsely chop along with the uncooked green onion.<br />
3. In a food processor purée the pumpkin seeds until they become a fine meal. Add the garlic and whirl until it mixes well with the pumpkin seeds.<br />
4. Add the green onions and drained cauliflower to the food processor. Process while slowly adding the olive oil, capers, brine, salt, and pepper. When the mixture is thick and well combined, it’s ready.<br />
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Serve with rice crackers, rye toast, toasted pita, herb slab, ciabatta or cucumber slices.<br />
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6 servings as a dip before dinner<br />
Adapted from Marlena Spieler’s column in the <i>San Francisco Chronicle</i>Katharine Kunsthttp://www.blogger.com/profile/03930385716022508479noreply@blogger.com0tag:blogger.com,1999:blog-8300408085013036704.post-55442491433618885152011-04-04T15:24:00.000-07:002012-02-07T15:31:12.674-08:00Foster’s Pimiento Cheese SpreadKatherine’s mother who lives in Roanoke, Virginia always has a deli tub of this spread awaiting us in the fridge. The one she buys at her favorite place is really good. This one is even better.<br />
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1 cup (4 ounces) grated sharp Cheddar cheese<br />
Note: You can grate the cheeses in a food processor if you wish.<br />
1½ cups (6 ounces) grated Parmesan cheese<br />
1 cup (4 ounces) grated smoked or regular Gouda cheese<br />
2 roasted red bell peppers, peeled, cored, seeded, and chopped, see instructions below<br />
1 cup mayonnaise<br />
1 jalapeno, red is preferable but green is OK too, seeded and minced<br />
1 tablespoon cider vinegar<br />
1 tablespoon honey<br />
½ teaspoon smoky sweet or regular paprika <br />
1 teaspoon salt<br />
1 teaspoon pepper<br />
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1. Mix together the cheeses and the roasted peppers in a large bowl.<br />
2. Combine the mayonnaise, jalapeno, vinegar, honey, paprika, salt and pepper in a small bowl and stir to blend well.<br />
3. Stir the mayonnaise mixture into the cheese mixture and mix well. Taste for salt, adding more if necessary. Refrigerate in an airtight container until ready to use or up to 1 week.<br />
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There are lots of uses: on crackers, toasted bread, biscuits, English muffins, or chips; as a sandwich spread, a topping for baked potatoes, or an omelet filling. Great for breakfast, lunch, or a pre-dinner snack. <br />
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Makes about 4 cups<br />
Adapted from Sara Foster’s <i>The Foster’s Market Cookbook</i><br />
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<b>How to roast red bell peppers and poblanos</b><br />
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1. Place the peppers on a shallow rimmed pan lined with aluminum foil. If you don't line it with foil, you'll have a nasty clean-up job afterwards. (See below)<br />
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2. Place the pan under the broiler on the second shelf down from the top of the oven. Keep turning the peppers until they are blackened on all sides. Remove from the oven.<br />
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3. Place them in a bowl and cover. Sometimes I skip this step and peel them while they are still hot, when the skin is still slightly puffed up away from the flesh.<br />
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4. When they are cool enough to handle, remove all the blackened skin.<br />
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5. Pull the skinned pepper apart and remove the stem, seeds, and white membranes. Refrain, if you can, from rinsing under water. I
save the liquid the peppers release to use in any situation
calling for stock.Katharine Kunsthttp://www.blogger.com/profile/03930385716022508479noreply@blogger.com0tag:blogger.com,1999:blog-8300408085013036704.post-62179395732052345522011-04-04T15:17:00.000-07:002012-02-05T16:37:41.581-08:00Dates Stuffed with Almonds<div class="separator" style="clear: both; text-align: center;">
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24 blanched whole almonds, toasted or untoasted<br />
24 medium dates, pitted<br />
12 thin slices bacon, cut in halves<br />
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1. Preheat the oven to 350ºF.<br />
2. Stuff an almond inside each date. Wrap each date with bacon and secure with a toothpick crosswise.<br />
3. Bake in the 350ºF oven on a baking sheet for 20-30 minutes or until the bacon is crisp.<br />
If the bacon isn’t browned enough for you, place the dates under a hot broiler for a minute or two, watching them closely.<br />
Note: Can make the day ahead and bake for 20 minutes. Reheat at 350ºF before serving.<br />
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8 servings (about 3 per person)<br />
Adapted from Marimar Torres’ <span style="font-style: italic;">The Catalan Country Kitchen</span>Katharine Kunsthttp://www.blogger.com/profile/03930385716022508479noreply@blogger.com0tag:blogger.com,1999:blog-8300408085013036704.post-14948294447689871612011-04-04T15:09:00.000-07:002012-02-05T16:38:32.367-08:00North African Hummus with Za'tar Spiced PitaThis is the best hummus in the world. I swear.<br />
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1 14 or 15-ounce can chickpeas, drained and rinsed<br />
1/3 cup tahini paste, well stirred<br />
¼ cup lemon juice (about 1 lemon)<br />
2 teaspoon North African Spice Mix, see recipe below<br />
2 garlic cloves, peeled and coarsely chopped<br />
3 tablespoons extra virgin olive oil<br />
Salt and pepper to taste<br />
Olive oil and sumac, optional<br />
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1. Place the chickpeas, tahini, lemon juice, North African Spice Mix, garlic, and olive oil in a food processor and purée until smooth. You may need to add a bit of water to make it a good spreading consistency.<br />
2. Season to taste with salt and pepper. Can make ahead and chill. Return to room temperature for eating.<br />
3. Place in a low bowl. Make a shallow indentation in the middle of the hummus. Pour in a bit of olive oil and sprinkle with sumac. Serve with Za’tar Spiced Pita, see recipe below.<br />
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6-8 servings as a dip before dinner<br />
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<span style="font-weight: bold;">North African Spice Mix</span><br />
This spice mix is a pain to make. But once it is done you have the fixings for multiple hummus mixtures in almost no time flat.<br />
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1 tablespoon cumin seeds, toasted and ground*<br />
1 tablespoon coriander seeds, toasted and ground*<br />
2 teaspoons ground cinnamon<br />
1½ teaspoons ground fenugreek, toast and grind if you’re using chunky fenugreek<br />
Note: You can leave it out if you can’t find it.<br />
1 teaspoon ground ginger<br />
½ teaspoon smoky sweet paprika or regular paprika<br />
½ teaspoon smoky hot paprika or a pinch of cayenne<br />
<br />
1. In a small bowl, combine all the ingredients and mix well.<br />
2. Store in a glass jar (like an old spice jar), tightly covered. Label the jar with the contents or you’ll forget what it is. Or I should say, I would forget what it was.<br />
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*Note: You can use the previously ground kind as well.<br />
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Adapted from Andy Husbands’ and Joe Yonan’s <span style="font-style: italic;">The Fearless Chef</span><br />
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<span style="font-weight: bold;">Za’tar Spiced Pita</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKFq-0vCkVFB_b6dHUeP2z0CuHWSyrZGQz1bM6EyYbE-AIGd8AntmBeuuVvh2U7ZO0KKPJ8yZiqAB9SQy9POqwFkZIPOg1kd1i3cbGUaGr38NB47VTRfZbXb6JM3ObiPPRJl7IIHvH7IMb/s1600-h/DSCN4289.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
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1 tablespoon za’tar<br />
Note: This is available at most Middle Eastern or Persian food stores. Go to Zand’s on Solano in Albany, CA if you are in the Bay Area.<br />
1 tablespoon olive oil<br />
OR all of the spices listed below plus the oil<br />
1 tablespoon sumac or lemon zest<br />
1 tablespoon white sesame seeds<br />
2 teaspoons cumin seeds, toasted and ground<br />
1 teaspoon dried thyme<br />
1 teaspoon dried marjoram or oregano<br />
1 teaspoon salt<br />
1 tablespoon olive oil<br />
<br />
4 rounds of pita bread<br />
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1. Turn oven on broil with a rack set 4 to 6 inches from the top element.<br />
2. Combine the purchased za’tar with the olive oil.<br />
OR<br />
Make your own za’tar: in a small bowl, combine the sesame seeds, sumac, cumin, thyme, marjoram or oregano, and salt.<br />
3. Measure out 1 tablespoon. Add the olive oil and blend well. Place the remaining za’tar in a glass spice jar and mark the contents for the next time.<br />
4. Cut each round into 6-8 pieces. Arrange the pitas on a baking sheet and spread the za’tar and oil mixture evenly over each. You may not need all of your homemade za’tar mixture.<br />
5. Broil until deep golden brown, 2 to 4 minutes, watching carefully and rotating the pan half way through to brown evenly. It can turn from toasted to burnt in an instant.<br />
6. Serve with the hummus.<br />
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Adapted from Andy Husbands' and Joe Yonan’s <span style="font-style: italic;">The Fearless Chef</span>Katharine Kunsthttp://www.blogger.com/profile/03930385716022508479noreply@blogger.com0tag:blogger.com,1999:blog-8300408085013036704.post-4344028707897559682011-04-04T14:53:00.000-07:002012-02-05T21:51:54.601-08:00Mushroom Pâté<div class="separator" style="clear: both; text-align: center;">
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½ ounce dried porcini mushrooms<br />
1 cup boiling water<br />
¼ cup butter (½ stick)<br />
1 pound fresh cremini mushrooms, thinly sliced, tough stems discarded<br />
1 garlic clove, coarsely chopped<br />
2 tablespoons oyster sauce<br />
½ teaspoon hot sauce<br />
½ teaspoon sugar<br />
6 ounces cream cheese<br />
Salt and pepper<br />
¼ cup chopped fresh chives, parsley or cilantro or a mixture<br />
Edible flowers, like society garlic flowers, optional<br />
Crackers, thinly sliced French bread, or crostini<br />
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1. Place the dried mushrooms in a small bowl and cover with 1 cup boiling water. Let sit for 30 minutes. Remove the mushrooms from the soaking liquid. Pour the liquid through a coffee filter or a double layer of paper towels in a sieve (to catch the dirt from the dried mushrooms). Reserve both the mushrooms and the water.<br />
2. Heat a 12-inch sauté pan over high heat. Add the butter and when it begins to brown, add the softened dried mushrooms, the fresh mushrooms, and garlic. Sauté until the mushrooms begin to wilt and squeak, about 5 minutes.<br />
3. Add the reserved mushroom water, oyster sauce, hot sauce, and sugar. Cook over high heat until all the moisture disappears. Remove from the heat and let cool to room temperature.<br />
4. Transfer the mixture to a food processor and process until smooth. Cut the cream cheese into bits and add it to the mushroom mixture along with 2-3 tablespoons of the herbs. Process until very smooth, adding salt and pepper to taste.<br />
5. Line the bottom of a 6½ or 7-inch springform pan with parchment paper and butter the sides.<br />
6. Transfer the pâté to the prepared pan, and press a layer of plastic wrap over the surface. Refrigerate.<br />
Note: You can also put the pâté in a pretty bowl.<br />
7. To serve, run a knife around the edge of the pan, remove the sides and bottom of the springform pan. Peel off the parchment paper by flipping the pâté on to your hand, paper side up. Then flip the pâté right side up onto a flat serving plate. Decorate with the reserved herbs and the flowers. Serve chilled or at room temperature with crackers, baguette slices, or crostini and, for the gluten free, rice or lentil crackers.<br />
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Serves 6-12<br />
Adapted from Hugh Carpenter and Teri Sandison’s <span style="font-style: italic;">Fast Appetizers</span>Katharine Kunsthttp://www.blogger.com/profile/03930385716022508479noreply@blogger.com0tag:blogger.com,1999:blog-8300408085013036704.post-29595011978232943402011-04-04T14:48:00.000-07:002012-02-07T15:37:47.389-08:00Fig and Black Olive Tapenade<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh28UehVWPIPCnLNZWs59nxiyCjAX1tESnTAL0bF5mRiFhtYzN6Ia3_QR57N7n9qvOEqd9upkXPy28-dpS5wXF4m34tVc1lHgGVVc4G_PgF7J9DF3MFoRa7G4pk47nKU9sZYfSjRizz-DI6/s1600-h/DSCN4339.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5368554461643007522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh28UehVWPIPCnLNZWs59nxiyCjAX1tESnTAL0bF5mRiFhtYzN6Ia3_QR57N7n9qvOEqd9upkXPy28-dpS5wXF4m34tVc1lHgGVVc4G_PgF7J9DF3MFoRa7G4pk47nKU9sZYfSjRizz-DI6/s320/DSCN4339.JPG" style="float: left; height: 240px; margin: 0pt 10px 10px 0pt; width: 320px;" /></a><span style="font-weight: bold;"><br />
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</span>1 cup stemmed and quartered (about 6 ounces) dried Black Mission figs<br />
1½ cups water<br />
2 cups (1/2 pound) pitted Kalamata or Nicoise olives<br />
Juice of 1 lemon<br />
1½ tablespoons whole grain or smooth Dijon mustard<br />
2 garlic cloves, chopped<br />
1 tablespoon drained capers<br />
2 teaspoons chopped fresh rosemary<br />
2 tablespoons olive oil or more if necessary<br />
Salt and pepper<br />
<br />
1. In a heavy medium saucepan, combine the figs and water. Set over medium heat and bring to a simmer. Partially cover and cook, stirring once or twice, until the figs are very tender, about 30 minutes. Cool slightly, drain, reserving 2 tablespoons of the fig cooking liquid.<br />
2. Look the olives over to see if any still has its pit. Remove and proceed. In a food processor, combine the figs, olives, lemon juice, mustard, garlic, capers, rosemary, and reserved 2 tablespoons of fig-cooking liquid. Pulse to create a thick paste. With the motor running, gradually add the oil. Season generously with pepper and add salt to taste, remembering the various salty ingredients.<br />
Note: There is occasionally a pit in the pitted olives. Without having to check each olive before chucking it into the processor, pulse a couple of times at the beginning. You will hear the rattle of the pit. Stop immediately and retrieve it. Pulse another couple of times to make certain you have them all. Then full speed ahead.<br />
3. Transfer to a storage container, cover, and refrigerate at least 24 hours to develop the flavors. But less time in the fridge is OK too.<br />
4. Bring the tapenade to room temperature before serving. Serve with French bread, crackers, or pita chips or, for the gluten-free, rice or lentil crackers or vegetables.<br />
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Makes about 2½-3 cups; serves 8-10 as a dip before dinner<br />
Adapted from Carrie Brown’s <span style="font-style: italic;">The Jimtown Store Cookbook</span>Katharine Kunsthttp://www.blogger.com/profile/03930385716022508479noreply@blogger.com0tag:blogger.com,1999:blog-8300408085013036704.post-31242950494586949982011-04-04T14:44:00.000-07:002012-02-05T17:17:52.172-08:00Green Olive Tapenade<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNAQlkO13cwvyyKtEQmO3yyrrzglcNb9nyuPnQ3VrtaJdluDVuyvMFzGizYBIygdibyEgIDWr2igZ1BfDmAr_ZcfTWjM01X0w9Jz6jVYBv4S_obxnZLP6yeWuNUrqQOMQ3RoG4MytNI6ui/s1600-h/DSCN4142.JPG"></a><br />
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2 cups pitted green olives<br />
½ cup slivered almonds<br />
1 garlic clove, coarsely chopped <br />
2 tablespoons cilantro <br />
2 tablespoons parsley<br />
1 teaspoon lemon zest, using a <a href="http://keepers2thecookbook.blogspot.com/2012/01/my-favorite-kitchen-tools.html">microplane</a> <br />
1 tablespoon fresh lemon juice<br />
1/3 cup olive oil, or less<br />
Salt and pepper to taste <br />
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1. Look the olives over to see if any still has its pit. Remove and proceed. Combine olives, almonds, garlic, cilantro, parsley, and lemon zest in a food processor.<br />
2. Pulse to combine. Add the olive oil with motor running. Process until the mixture is smooth.<br />
3. Add lemon juice and mix. Add some pepper. Taste for salt but probably you won’t need much.<br />
4. Serve with bread, corn chips, crackers or sliced cucumbers. Rice or lentil crackers will make your gluten-free guests very happy.<br />
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Makes about 1½ cups; serves 4-6 as a dip before dinner<br />
Adapted from <span style="font-style: italic;">The Cakebread Cellers Napa Valley Co</span><span style="font-style: italic;">okbook</span>Katharine Kunsthttp://www.blogger.com/profile/03930385716022508479noreply@blogger.com0tag:blogger.com,1999:blog-8300408085013036704.post-20085674030635998902011-04-04T14:37:00.000-07:002012-02-05T12:15:05.261-08:00Red Pepper, Walnut, and Pomegranate Dip (Muhammara)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ocTWFHOeBMZsc7REkWZMi859e-Gm8ivPwu9K905LrYcBLUmKbk_Dx-CfJK-HD38tBvZ2Nji6-4YH4IIevIW5vXDsnpakTV3-vLtqw3JYWR7w3pjo35iyyhufmj6NFZvy2fFQ2Locd68C/s1600/DSCN7197.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ocTWFHOeBMZsc7REkWZMi859e-Gm8ivPwu9K905LrYcBLUmKbk_Dx-CfJK-HD38tBvZ2Nji6-4YH4IIevIW5vXDsnpakTV3-vLtqw3JYWR7w3pjo35iyyhufmj6NFZvy2fFQ2Locd68C/s320/DSCN7197.JPG" /></a><b> </b><b></b><br />
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3 large or 4 medium red bell peppers, roasted and skinned, please see <a href="http://keepers2thecookbook.blogspot.com/2011/04/fosters-pimiento-cheese-spread.html">instructions</a> if you need them<br />
¼ teaspoon smoky hot paprika, 1 red dried bird’s eye chile, deseeded and chopped, or a touch of cayenne<br />
1 garlic clove, minced or pressed<br />
1 teaspoon salt or to taste<br />
1¼ cups walnuts<br />
1/3 cup lightly toasted fresh breadcrumbs<br />
1 tablespoon pomegranate molasses<br />
½ teaspoon sugar<br />
Juice of ½ lemon<br />
1 tablespoon hot water (I omitted)<br />
¼ cup olive oil (I omitted)<br />
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1. Place the well-drained roasted peppers in a food processor with all the other ingredients, except for the water and olive oil. Process to a rough paste, scraping down the sides at least once. I find that the consistency is just fine without adding the water and oil. But if you want to add the oil, pour it in a slow steady stream and blend until the mixture is thick and creamy. If you don’t want to add the oil, blend the mixture until it is thick and creamy. Taste for salt and add more if necessary. <br />
2. Allow the mixture to cool and then refrigerate. Before serving, check the seasoning and adjust as needed.<br />
3. Serve with warm Arabic bread, pita, naan, crackers, or smear onto toasted slices of French bread. Small carrots and cucumbers are also delicious for dipping.<br />
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6-8 servings as part of a mezze selection<br />
Adapted from Greg and Lucy Malouf’s <i>Saha: A chef’s journey through Lebanon and Syria</i>Katharine Kunsthttp://www.blogger.com/profile/03930385716022508479noreply@blogger.com0tag:blogger.com,1999:blog-8300408085013036704.post-49597516120523482282011-04-04T14:29:00.000-07:002012-01-09T16:53:38.925-08:00CHAPTER 2: Soups and a Story about Sitting Comfortably<div class="separator" style="clear: both; text-align: center;">
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There are just a couple of things that make for a good dinner party: the conviviality of the guests, the food, of course, and a pleasant, comfortable ambiance. I am pretty attuned to the first two factors but the third one does not come naturally to me. I often unconsciously choose appearance over comfort. And this leads me to talk about dining room chairs.<br />
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I have a friend who has strong opinions about dining room chairs. To his mind, they are a conspiracy to keep chiropractors in business and to shorten dinner table conversations which he would very much like to prolong. At my house, he is able to sit through the main course and perhaps a salad course, but at his limit, he bounds to his feet saying “These are the worst dining room chairs in the world. You need some chairs like mine.” We move to the living room for dessert and at last he can find some comfort for his modestly padded behind.<br />
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So, you might ask, what are these remarkable chairs he wants everyone to buy? They are vintage Hermann Miller office chairs, a version of which you might be sitting on right now in front of your computer. They are good-sized, with arms and rolling casters, upholstered in durable fabric in a variety of colors, many of which he has. He bought them used maybe eight years ago from a discount office supply place in Emeryville. His six surround a table which could seat ten or more people.<br />
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There are a couple of disadvantages for the typical dining room. These chairs take up a lot of room. You need to have a large table and an even larger room to incorporate chairs this big. On carpet, they don’t roll particularly well. And on hardwood floor, they can leave roller indentations. In my opinion, they are not destined to show up in a House Beautiful photo spread for the latest in dining room fashion. <br />
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But he’s absolutely correct: they are the most comfortable dining room chairs you could ever want. You and your dinner guests can linger over the food and a good conversation as long as you or they desire, comfortable and padded in every regard. <br />
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I’m probably not going to trade in my chairs for his rolling variety. But I have been led to consider other possibilities better suited to comfort and perhaps stylish and pretty at the same time.<br />
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Which leads me to the topic of soups. I think that soup is a comfort food to a lot of people. So even if you aren't sitting on the most comfortable chair in the world, you'll feel pretty darn comfortable if you have a nice bowl of soup in front of you on the table, a slice of crusty bread, and a good glass of wine. The following eight soups are among my favorites.Katharine Kunsthttp://www.blogger.com/profile/03930385716022508479noreply@blogger.com0tag:blogger.com,1999:blog-8300408085013036704.post-48605736075169184352011-04-04T13:44:00.000-07:002012-02-07T13:30:49.667-08:00Chilled Almond Gazpacho with Grapes (Ajo Blanco con Uvaas)This makes a great first course soup for a dinner party. It wouldn’t quite work as a whole meal. You could serve it in small mugs or tiny bowls while your guests are standing around the kitchen, working up an appetite. I must admit that it is not to everyone’s liking. But I find it delicious, refreshing, and anything but ordinary. I think you will too.<br />
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6 ounces stale bread, crusts removed<br />
1 cup slivered almonds<br />
3 garlic cloves, peeled<br />
½ cup extra virgin olive oil<br />
5 tablespoons white wine vinegar<br />
2 teaspoons salt or to taste<br />
2-3 cups water, but start with 2 cups<br />
Red or green seedless grapes, cut in half <br />
OR <br />
<a href="http://keepers2thecookbook.blogspot.com/2011/03/oven-roasted-grapes.html">Oven-Roasted Grapes</a> <br />
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1. Soak the bread in water to cover until it is softened, about 15 minutes. Squeeze the bread to remove some of the water.<br />
2. Put the garlic in a small frying pan with a small amount of oil. Roast slowly over low or low-medium heat until they are soft and slightly browned, about 10 minutes. Be careful not to let them char.<br />
Note: It is easiest to do this next step in two or three batches, depending on the size of your blender or food processor. A blender will give you a smoother consistency. <br />
3. Measure the almonds, olive oil, water, vinegar, and salt. Take some of each, plus some garlic, and place them in a blender or food processor. Blend until very smooth. As you finish each batch, pour it into a bowl large enough to hold all your batches. Stir them together.<br />
4. Add additional water until it is the soupy consistency you like. Check for seasonings and adjust as you see fit.<br />
5. Chill. Right before serving, stir the soup, ladle into bowls and garnish with grapes.<br />
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6 servings<br />
Adapted from Janet Mendel’s <i>My Kitchen in Spain</i>Katharine Kunsthttp://www.blogger.com/profile/03930385716022508479noreply@blogger.com0tag:blogger.com,1999:blog-8300408085013036704.post-4804632459466021632011-04-04T13:27:00.000-07:002012-02-05T16:39:41.354-08:00Jane's Bacon and Lentil Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVLyhOQMKYayQ376f1fKBkhLA4xSH0SvQDhFH7idtz0G-nLrmj5Go4aa9ZPP4BGMwaYeAPl4-LjPbXB7BTGRHILQcyR84t_m91EU6NASuI84RH_lXM7ZAe0gTR61XNFqXH7otyC8BRzFc/s1600/DSCN4452.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVLyhOQMKYayQ376f1fKBkhLA4xSH0SvQDhFH7idtz0G-nLrmj5Go4aa9ZPP4BGMwaYeAPl4-LjPbXB7BTGRHILQcyR84t_m91EU6NASuI84RH_lXM7ZAe0gTR61XNFqXH7otyC8BRzFc/s320/DSCN4452.JPG" width="320" /></a></div>
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¾ cup small red lentils<br />
1 bay leaf<br />
4 cups stock or water<br />
10-12 slices thick smoked bacon (10-12 ounces uncooked), cut crosswise into ½-inch pieces<br />
1 small onion, finely diced<br />
1 small carrot, peeled and finely diced<br />
You can add some fennel and some red and yellow pepper, chopped, if you have them on hand<br />
1 garlic clove, minced or pressed<br />
1 can (14 ounces) diced tomatoes<br />
OR<br />
1 large beefsteak tomato or comparable smaller ones, peeled, cored, seeded, saving the juice and adding it to the soup. See instructions below.<br />
½ teaspoon dried oregano<br />
½ teaspoon cumin<br />
2 tablespoons coarsely chopped fresh mint, plus more for garnish<br />
Salt and pepper to taste<br />
1 green onion, both white and green parts, thinly sliced<br />
Sour cream or crème fraiche, optional<br />
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1. In a medium saucepan, stir together the lentils, bay leaf, and stock or water. Bring to a boil, reduce the heat and simmer until the lentils are soft, about 20 minutes. They will change from an orange color to a muddy yellow—do not be alarmed.<br />
2. In a soup pot, cook the bacon pieces over low to medium heat, turn as needed to brown but not crisp. Remove from the pan, leaving the bacon fat. If there is a large amount of bacon fat, you might want to pour some of it into a container to save for another use. Leave 1-2 tablespoons in the pot.<br />
3. Add the onions to the soup pot and sauté over medium heat until tender and starting to brown, about 8-10 minutes. <br />
4. Add the tomatoes, the cooked lentil mixture, ¾ of the bacon (save some for a garnish), the oregano, cumin, and mint and stir until mixed. Season with salt and pepper to taste. Simmer for 10 minutes. Remove the bay leaf. Adjust seasonings to suit you.<br />
5. Ladle into bowls. Garnish each serving with the sliced green onion, bacon and sour cream, if desired.<br />
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4-5 servings<br />
Adapted from Sara Perry’s <i>Everything Tastes Better with Bacon</i><br />
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<a href="http://keepers2thecookbook.blogspot.com/2011/03/lemon-cornbread.html"><b>Lemon Cornbread </b></a><br />
This cornbread is delicious with the soup.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMUnqrkn5SW6bUVEM2pae2tf2nE9Gpp6SMYlwiY8szUH4PdUH0I2TKFxpNNF26zQYYleo8pzG38UMyUEtGvs7qs8e9WH7IYeLuDT_9PLYOfwKdoM1oDw8Z5nfWpMSoDdNjvzm0oiyGIes/s1600/DSCN4946.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMUnqrkn5SW6bUVEM2pae2tf2nE9Gpp6SMYlwiY8szUH4PdUH0I2TKFxpNNF26zQYYleo8pzG38UMyUEtGvs7qs8e9WH7IYeLuDT_9PLYOfwKdoM1oDw8Z5nfWpMSoDdNjvzm0oiyGIes/s200/DSCN4946.JPG" width="200" /></a><br />
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<b>How to peel and seed tomatoes</b><br />
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Some recipes will call for peeling alone, leaving the seeds. Some will call for seeding alone, leaving the skin in tact. Here are instructions for the whole process which you can modify as you see fit.<br />
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1. To peel the skin, drop the tomato into boiling water for 10-15 seconds depending on how ripe it is. Remove it from the water.<br />
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2. Slit the skin and peel it off. Remove the core (where the stem was growing).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeCZpH_ow2b_6NsxDf3zzBHq-u584tRpRZUkWUp7LgRCZ3iI7Td8yEVAkWvb6JCtr0Mr2Gg7B0iuundnvNx7NkVumpI1b6dmPgQqLwb3hpLZy1H1LJEx6Z3r0eIHv74Om_ASHX_PdRiJw/s1600/IMG_7045.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeCZpH_ow2b_6NsxDf3zzBHq-u584tRpRZUkWUp7LgRCZ3iI7Td8yEVAkWvb6JCtr0Mr2Gg7B0iuundnvNx7NkVumpI1b6dmPgQqLwb3hpLZy1H1LJEx6Z3r0eIHv74Om_ASHX_PdRiJw/s200/IMG_7045.JPG" width="200" /></a></div>
3. To seed the tomato, slice in half around the equator. Place a small sieve over a bowl or pitcher.<br />
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4.With your finger, remove as many of the seeds as you can into the sieve, allowing the liquid which comes out with them to drain into the bowl. It is, to my mind, precious tomato juice.Katharine Kunsthttp://www.blogger.com/profile/03930385716022508479noreply@blogger.com0