tag:blogger.com,1999:blog-53099016219388287162024-03-13T11:00:29.182-04:00The DoseA Quick Spoonfulbluecashew Kitchen Pharmacyhttp://www.blogger.com/profile/11120214810871146168noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-5309901621938828716.post-57452017617754197162012-02-04T10:27:00.000-05:002012-02-04T10:31:22.676-05:00<style> <!-- /* Font Definitions */ @font-face {font-family:"Times New Roman"; panose-1:0 2 2 6 3 5 4 5 2 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:50331648 0 0 0 1 0;} @font-face {font-family:Verdana; panose-1:0 2 11 6 4 3 5 4 4 2; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:50331648 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman";} table.MsoNormalTable {mso-style-parent:""; font-size:10.0pt; font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style> <p class="MsoNormal" style="text-align:justify"><span style="font-size:8.0pt; font-family:Verdana">ROSE’S HEAVENLY CAKES is like having a master baker right beside you in the kitchen. The baking tips and trade secrets that she shares throughout the book will show you how to transform a simple cake batter into delicious art, with perfect results every time.<span style="mso-spacerun: yes"> </span>Rose Levy Beranbaum is a wealth of baking knowledge.</span></p> <p class="MsoNormal" style="text-align:justify"><span style="font-size:9.0pt; font-family:Verdana"><span style="mso-spacerun: yes"> </span></span></p> <p class="MsoNormal" style="text-align:justify"><span style="font-size:8.0pt;font-family:Verdana">Advance Praise for ROSE’S HEAVENLY CAKES “Beranbaum, specialist of baked goods that make people's eyes light up, tops her renowned The Cake Bible with an updated, modern collection of delicious confections. Bakers who have already dog-eared every page of that earlier book need not worry: this is far from a duplicate… with her patient, meticulous description of the measurements and process, anyone with a good mixer and spatula, some time and determination will be able to turn out impressive sweet sensations.” —<i>Publishers Weekly</i></span><span style="font-size:8.0pt;font-family:Verdana"></span></p> <p class="MsoNormal" style="text-align:justify"><span style="font-size:8.0pt; font-family:Verdana"> </span></p> <p class="MsoNormal" style="text-align:justify"><span style="font-size:8.0pt; font-family:Verdana">“In this stunning volume, we are treated to a firsthand experience of cakes the author has refined since her landmark book, <i>The Cake Bible</i></span><span style="font-size:8.0pt;font-family:Verdana">, was published in 1988. ROSE’S HEAVENLY CAKES is not merely a successor to it, it is a bright new guide to the glories of cake baking.” —Lisa Yockelson, award-winning author of <i>Baking by Flavor</i></span><span style="font-size: 8.0pt;font-family:Verdana"> and <i>ChocolateChocolate</i></span><span style="font-size:8.0pt;font-family:Verdana">.</span></p> <p class="MsoNormal" style="text-align:justify"><span style="font-size:8.0pt; font-family:Verdana"><b> </b></span></p> <p class="MsoNormal" style="margin-left:1.5in;text-align:justify"><span style="font-size:8.0pt;font-family:Verdana">Rose Levy Beranbaum is a much beloved and widely respected baking legend—“a worshipped woman . . . revered by serious cooks and part-timers” alike, in the words of USA Today.</span></p>bluecashew Kitchen Pharmacyhttp://www.blogger.com/profile/11120214810871146168noreply@blogger.com0tag:blogger.com,1999:blog-5309901621938828716.post-2993269565411676692012-02-04T10:25:00.000-05:002012-02-04T10:26:36.451-05:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuG_vmoXv5oSVMwr1T0GV0Ie5KqIbpr9q2qfraEmIkJh_OAyKInW1kxWRKB0zd23sTb4rDJkyDOeTIEUMpChk85dR9fUbLU5o82ZtJznysMfrvpbsZtC_iWbT2yLaylCs20bfwHVx-jWM/s1600/rosebackfinallr1.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 136px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuG_vmoXv5oSVMwr1T0GV0Ie5KqIbpr9q2qfraEmIkJh_OAyKInW1kxWRKB0zd23sTb4rDJkyDOeTIEUMpChk85dR9fUbLU5o82ZtJznysMfrvpbsZtC_iWbT2yLaylCs20bfwHVx-jWM/s200/rosebackfinallr1.jpg" alt="" id="BLOGGER_PHOTO_ID_5705302205054047010" border="0" /></a>bluecashew Kitchen Pharmacyhttp://www.blogger.com/profile/11120214810871146168noreply@blogger.com0tag:blogger.com,1999:blog-5309901621938828716.post-12484830366630409382010-06-12T13:55:00.004-04:002010-06-12T14:13:31.611-04:00bluecashew Kitchen Pharmacy nominated for national Retail Excellence Awards August 15, 2010, see us on the red carpet!!!!<p style="color: rgb(102, 51, 0);"><a style="color: rgb(204, 0, 0);" href="http://www.nyigf.com/TheShow/AwardsandPromotions.aspx"><strong>59th Annual Retailer Excellence Awards sponsored by NYIGF</strong></a><br /> Sunday, August 15, 6:30PM – 10:00PM<br /> The Lighthouse, Chelsea Piers, West 23 & Westside Highway<br /> NYIGF is a proud sponsor of the Retailer Excellence Awards, which recognizing excellence in retailing and individual achievement. Introduced in 1951 by <em>Gifts & Decorative Accessories</em>, and presented annually in connection with the summer NYIGF, the REA’s are the industry’s oldest and most prestigious awards. </p><span style="color: rgb(102, 51, 0);"> Presented by </span><em style="color: rgb(102, 51, 0);">Gifts & Decorative Accessories</em><span style="color: rgb(102, 51, 0);">, the 59th Annual Retailer Excellence Awards will recognize excellence in four retail categories: Gift Store Design/Redesign; Marketing Achievement; Visual Merchandising/Display; and Internet Gift Retailing; as well as two categories for individual achievement: Rep of the Year and Industry Rising Star. As part of this very special evening, Gift For Life, the gift and home industry’s only charitable organization, also presents its annual Industry Achievement Award to a Randy Eller. The Retailer Excellence Awards are sponsored by NYIGF and co-sponsored by Dallas Market Center.</span><a style="color: rgb(0, 0, 0);" href="http://www.nyigf.com/TheShow/Awards/REAsummer2009AwardWinners.aspx"><br /></a>bluecashew Kitchen Pharmacyhttp://www.blogger.com/profile/11120214810871146168noreply@blogger.com0tag:blogger.com,1999:blog-5309901621938828716.post-4506084230031989122010-06-12T11:29:00.002-04:002010-06-12T14:03:21.209-04:00Facebook | Michael Leva's Recipes for Parties book signing and celebration<a href="http://www.facebook.com/event.php?eid=133252840023277&ref=mf">Facebook | Michael Leva's Recipes for Parties book signing and celebration</a>bluecashew Kitchen Pharmacyhttp://www.blogger.com/profile/11120214810871146168noreply@blogger.com0tag:blogger.com,1999:blog-5309901621938828716.post-66392583392260457282010-04-18T11:36:00.000-04:002010-04-18T11:36:15.423-04:00Rural Intelligence | Parties & Openings - bluecashew Hosts Frances Palmer and John Barricelli<a href="http://www.ruralintelligence.com/index.php/parties_section/parties_articles_parties//blue_cashew_hosts_frances_palmer_and_john_barricelli//">Rural Intelligence | Parties & Openings - bluecashew Hosts Frances Palmer and John Barricelli</a>bluecashew Kitchen Pharmacyhttp://www.blogger.com/profile/11120214810871146168noreply@blogger.com0tag:blogger.com,1999:blog-5309901621938828716.post-89560047529534159382010-04-10T01:50:00.000-04:002010-04-10T01:50:29.195-04:00Facebook | Potter, Frances Palmer & The SoNo Baking Company Cookbook<a href="http://www.facebook.com/#%21/event.php?eid=108408012520590&ref=mf">Facebook | Potter, Frances Palmer & The SoNo Baking Company Cookbook</a>bluecashew Kitchen Pharmacyhttp://www.blogger.com/profile/11120214810871146168noreply@blogger.com0tag:blogger.com,1999:blog-5309901621938828716.post-16558390315860790932010-04-05T10:55:00.000-04:002010-04-05T10:55:14.420-04:00Cool Kitchen Supplies - The Accidental Foodie - April 2010 - Hudson Valley, NY<a href="http://www.hvmag.com/Blogs/The-Accidental-Foodie/April-2010/Cool-Kitchen-Supplies/">Cool Kitchen Supplies - The Accidental Foodie - April 2010 - Hudson Valley, NY</a>bluecashew Kitchen Pharmacyhttp://www.blogger.com/profile/11120214810871146168noreply@blogger.com0tag:blogger.com,1999:blog-5309901621938828716.post-77039884622626524492010-02-24T13:36:00.000-05:002010-02-24T13:36:08.613-05:00bluecashew Kitchen Pharmacy :: Collections :: Frances Palmer :: Frances Palmer Pearl Collection Dinner Plate Fluted<a href="https://bluecashewkitchen.com/shop/product.php?productid=5793&cat=0&page=1">bluecashew Kitchen Pharmacy :: Collections :: Frances Palmer :: Frances Palmer Pearl Collection Dinner Plate Fluted</a>bluecashew Kitchen Pharmacyhttp://www.blogger.com/profile/11120214810871146168noreply@blogger.com0tag:blogger.com,1999:blog-5309901621938828716.post-16796096954004197922009-04-26T11:48:00.003-04:002010-06-12T13:21:20.229-04:00Noodles Every Day<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAMA1b11zXK5ps4BzzJ8InEgPgdFp2CwGAwdw6LqP-Rcn4-d08_cWDpk741s3HUWmQyeQg_Rxqw46iX8ApiygTGCBkXlt-o1lD084ZX6SxONd88v-5d5Ev6-5LdYM5UmruqLS92-7miyw/s1600/recipesforparties2.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 157px; height: 195px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAMA1b11zXK5ps4BzzJ8InEgPgdFp2CwGAwdw6LqP-Rcn4-d08_cWDpk741s3HUWmQyeQg_Rxqw46iX8ApiygTGCBkXlt-o1lD084ZX6SxONd88v-5d5Ev6-5LdYM5UmruqLS92-7miyw/s200/recipesforparties2.jpg" alt="" id="BLOGGER_PHOTO_ID_5481938476153893106" border="0" /></a><br /><span style="color: rgb(109, 84, 68); font-family: georgia;font-family:Arial,Helvetica,sans-serif;font-size:85%;" ><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />bluecashew Kitchen Pharmacy<br />invites you to join fashion innovator<br />design advocate, author<br />Michael Leva<br />at a book signing and celebration<br />of his first book!<br /><br />This event is sponsored by<br /><a href="http://www.chronogram.com/issue/2010/6/Summer+Entertaining/Prepping-the-Party-Season">Chronogram</a>, <a href="http://www.theaustrianwines.com/darcy_and_huber_selections/Mission.html">The Austrian Wines</a><br /><a href="http://www.thegreencottage.com/">Green Cottage</a>, Old Mill<br />Wines & Spirits<br /></span>bluecashew Kitchen Pharmacyhttp://www.blogger.com/profile/11120214810871146168noreply@blogger.com0tag:blogger.com,1999:blog-5309901621938828716.post-90302333701401399552009-04-25T17:53:00.016-04:002009-04-26T11:16:33.335-04:00Every Wednesday, High Falls is The Center of the Universe” when the Depuy Canal House delivers a Global Palate of "Visiting Chefs"<a style="color: rgb(102, 51, 0);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR66u34pOjNe0wz9LWTk7507wyiybcLoNlh82NEYhDR__qJ6mgsbmSaoz_PEzjZM1s5tuXULyU2kj2ab5WjJHFdsXeT8PYXRFjiCrjrop-hg54orUg6Mv6anhZJwvJSKuIwn8Fs0N5-64/s1600-h/depuykitchen.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 265px; height: 241px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR66u34pOjNe0wz9LWTk7507wyiybcLoNlh82NEYhDR__qJ6mgsbmSaoz_PEzjZM1s5tuXULyU2kj2ab5WjJHFdsXeT8PYXRFjiCrjrop-hg54orUg6Mv6anhZJwvJSKuIwn8Fs0N5-64/s320/depuykitchen.jpg" alt="" id="BLOGGER_PHOTO_ID_5328755465276782754" border="0" /></a> <span style="color: rgb(102, 51, 0);">For the past months the “Visiting Chef” series at John Novi’s legendary <a href="http://www.depuycanalhouse.net/">Depuy Canal House</a> has been jumping! Thinking "out of the box" Novi has humbly opened his kitchen to both ethnic and international chef's to create unparallel gourmet cuisine to appeal to the food savvy Hudson Vall</span><span style="color: rgb(102, 51, 0);">ey diners.</span><br /><br /><span style="color: rgb(102, 51, 0);">In February, local Kingston Chef, Graziono served Italian flavors, March was Thai; executed by Suntree Perkins and for April, Indian cuisine; by the charming and truly glamorous Chef Kiran Ramgotra-Sancious.</span><br /><br /><span style="color: rgb(102, 51, 0);">Novi and Sancious work seamlessly together combining her classic family ingredients & special spice blends with Novi’s modern techniques. Chef Ramgotra, takes pride in continuing to blend Indian spices handed down from her Grandmother’s recipes such as her Gram Marsala a spice blend with a subtle warmth of heat. Sancious likes to work with the ever-potent Habanera Chili, which she explains has just that hint of hot, but not too much. The Lamb Shank Vindaloo and Roasted Alu Gobhi and a few other selections on this month’s menu reflect the subtle heat.</span><br /><br /><span style="color: rgb(102, 51, 0);">My date, Barbara Hallam, and I enjoyed and witnessed our meal and the rest of the house meals prepared in front of us! The Chef's table is a wonderful place. The aroma of the fresh ingredients being sautéed and simmering on the stoves fire as the large antique copper stockpots and pans that hang from the rafters dating back form the 1700’s simply add to the dining experience.</span><br /><br /><span style="color: rgb(102, 51, 0);">Barbara and I ordered the same selections of the Three Course meal (24 dollars) which included a complimentary Amuse Bouche of the</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFf_lkm_1EHOervGBF6nbBPe8dBUcWfRGWW5ThoiofMnVtcg6xwGqGQO6iz26SpnwsKUfTPeIU8gDdgXl56JGwAZwetoOQWAAO1IRLkuq3HkEQ-6kYCqHWElu5z0RVYUmMEJAAkiTXfO8/s1600-h/noviplating.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFf_lkm_1EHOervGBF6nbBPe8dBUcWfRGWW5ThoiofMnVtcg6xwGqGQO6iz26SpnwsKUfTPeIU8gDdgXl56JGwAZwetoOQWAAO1IRLkuq3HkEQ-6kYCqHWElu5z0RVYUmMEJAAkiTXfO8/s200/noviplating.jpg" alt="" id="BLOGGER_PHOTO_ID_5328760219584612546" border="0" /></a><span style="color: rgb(102, 51, 0);"> Grilled Chicken and Mango Chutney; a tender strip of chicken marinated in yogurt served on a small stove-roasted pappadum with small touches of the traditional green mango pickle salad and a mint cilantro sauce.</span><br /><br /><span style="color: rgb(102, 51, 0);">For our first course we opted for a new edition on the menu, Whole Smelts in Chic Pea Batter. The small fish reminded me of my dad frying Smelts on Staten Island, freshly caught. The fish</span><a style="color: rgb(102, 51, 0);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD13TTIEDWX1IkBVGe3LtmW1hdBAxtK1M9tGLCdZHgUTxlrW3mxbyrboo9zqPzc-y1UgJGrOYx-gApGXgksDeWJ18_R0NTsdfp59m_fBONme5BcjZS6V8XDM66-IGm98zAVjb00N9mAIM/s1600-h/chef.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD13TTIEDWX1IkBVGe3LtmW1hdBAxtK1M9tGLCdZHgUTxlrW3mxbyrboo9zqPzc-y1UgJGrOYx-gApGXgksDeWJ18_R0NTsdfp59m_fBONme5BcjZS6V8XDM66-IGm98zAVjb00N9mAIM/s320/chef.jpg" alt="" id="BLOGGER_PHOTO_ID_5328757397209763186" border="0" /></a> <span style="color: rgb(102, 51, 0);">were simply tender and tasty, the mix of the thick saffron</span> <span style="color: rgb(102, 51, 0);">colored fish chowder and the spicy kick of the pickled mango was an added surprise to each fork full. We watched as Novi plated our Main Entrée; Seared Cod Masala and Arugula, the intricate plating of the many different flavors on one plate included Basmati Rice, homemade Masala, wilted baby arugula leaves and finally an accompany of Chapatti that is lightly coated with ghee. We both tasted all the wonderful spices of the dry rub on </span><a style="color: rgb(102, 51, 0);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlYgepx5RVRuPEOK1pJU_AzsWIgIxXU0oRseQxwAC93ybRxQMHmwoh1fze2G12GuIQFAm3vAFhPPQY5Mmt9HF0uRNv61z4eej5opK84cQxQVkFRg_TVliy4QiUqzeyKoKJ-CTVpnXT3Uo/s1600-h/roastedcod.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlYgepx5RVRuPEOK1pJU_AzsWIgIxXU0oRseQxwAC93ybRxQMHmwoh1fze2G12GuIQFAm3vAFhPPQY5Mmt9HF0uRNv61z4eej5opK84cQxQVkFRg_TVliy4QiUqzeyKoKJ-CTVpnXT3Uo/s200/roastedcod.jpg" alt="" id="BLOGGER_PHOTO_ID_5328757853412521266" border="0" /></a><span style="color: rgb(102, 51, 0);">the cod; cumin, coriander, turmeric, cayenne pepper, paprika and mango powder. Simply delicious!</span><br /><br /><span style="color: rgb(102, 51, 0);">For dessert, our server suggested the Kheer, a creamy rice pudding made with basmati rice simmered in milk, cardamom, cinnamon, cloves and a small amount of sugar. The velvety creamed rice was then garnished with currents, slivered Almonds and a splash of rose water, delicious and not very sweet. Barbara ordered Kulfi a vanilla ice cream with almond milk cream garnished with fresh fruit. A very light and refreshing end to a wonderful Indian meal.</span><br /><br /><span style="color: rgb(102, 51, 0);">Reservations are highly suggested. The Depuy Canal House on Wednesday is a social scene, table-hopping and full of good clean fun. Word on the floor is that next up maybe Cajun….if it is Cajun you may find me, once again, sitting at the Depuy Canal House’s Chef’s Table!!!</span><br /><br /><span style="font-size:85%;"><span style="font-style: italic; color: rgb(102, 51, 51);">Wednesday's in May, starting the 6th, John Novi welcomes Chef Geri Hapern serving Cajun Cuisine</span></span><span style="font-style: italic; color: rgb(102, 51, 0);">!</span><br /><span style="font-size:85%;"><span style="color: rgb(102, 51, 0); font-style: italic; font-weight: bold;">FOR RESERVATIONS: Depuy Canal House • Route 213 • High Falls NY 845.68.7700<br /><br /></span></span>bluecashew Kitchen Pharmacyhttp://www.blogger.com/profile/11120214810871146168noreply@blogger.com0tag:blogger.com,1999:blog-5309901621938828716.post-70512563605018386592009-04-15T13:59:00.007-04:002009-04-15T14:11:56.995-04:00bKP Recipe for April:<span style="color: rgb(0, 0, 0);font-family:Arial,Helvetica,sans-serif;font-size:78%;" ><span style="color: rgb(102, 51, 0); font-weight: bold;"><span style="font-size:180%;"><span style="color: rgb(255, 102, 0);"></span></span></span><span style=";font-family:georgia;font-size:85%;" ><span style="font-size:180%;"><span style="color: rgb(102, 51, 0);">Chicken Tagine with Preserved Lemon and Olives</span></span><br /><img name="ACCOUNT.IMAGE.16" alt="Emile Henry" src="http://ih.constantcontact.com/fs028/1102433538096/img/16.jpg?a=1102452941033" align="right" border="0" width="200" height="159" /><br /><span style="color: rgb(102, 51, 0);font-size:130%;" >Ingredients:</span><span style="font-size:130%;"><br /></span><span style="color: rgb(102, 51, 0);font-size:130%;" >1 chicken 3.5 lb, cut into pieces</span><span style="font-size:130%;"><br /></span><span style="color: rgb(102, 51, 0);font-size:130%;" >2 preserved lemons</span><span style="font-size:130%;"><br /></span><span style="color: rgb(102, 51, 0);font-size:130%;" >1 cup of cup Green Olives</span><span style="font-size:130%;"><br /></span><span style="color: rgb(102, 51, 0);font-size:130%;" >3 Onions, chopped</span><span style="font-size:130%;"><br /></span><span style="color: rgb(102, 51, 0);font-size:130%;" >3 cups Chicken Stock</span><span style="font-size:130%;"><br /></span><span style="color: rgb(102, 51, 0);font-size:130%;" >1 teaspoon ginger </span><span style="font-size:130%;"><br /></span><span style="color: rgb(102, 51, 0);font-size:130%;" >1 teaspoon saffron</span><span style="font-size:130%;"><br /></span><span style="color: rgb(102, 51, 0);font-size:130%;" >1 bunch flat parsley</span><span style="font-size:130%;"><br /></span><span style="color: rgb(102, 51, 0);font-size:130%;" >1 teaspoon cilantro, chopped</span><span style="font-size:130%;"><br /></span><span style="color: rgb(102, 51, 0);font-size:130%;" >Juice of 2 lemons</span><span style="font-size:130%;"><br /></span><span style="color: rgb(102, 51, 0);font-size:130%;" >5 tablespoons olive oil</span><span style="font-size:130%;"><br /></span><span style="color: rgb(102, 51, 0);font-size:130%;" >1 tablespoon butter</span><span style="font-size:130%;"><br /></span><span style="color: rgb(102, 51, 0);font-size:130%;" >Salt, pepper to taste</span><span style="font-size:130%;"><br /><br /></span><span style="color: rgb(102, 51, 0);font-size:130%;" >Recipe for 6 people</span><span style="font-size:130%;"><br /><br /></span><span style="color: rgb(102, 51, 0);font-size:130%;" >In a hot <a style="color: rgb(204, 0, 0);" track="on" href="http://rs6.net/tn.jsp?t=jhybvxcab.0.0.qburcxcab.0&ts=S0394&p=https%3A%2F%2Fwww.bluecashewkitchen.com%2Fshop%2Fproduct.php%3Fproductid%3D5544%26cat%3D0%26page%3D1&id=preview" linktype="link" target="_blank">Emile Henry "Flame" Tagine</a>, fry the pieces of chicken in the olive oil and butter, adding the onions, bunch of parsley, ginger, saffron, salt and pepper.</span><span style="color: rgb(102, 51, 0);font-size:130%;" > Add three cups of chicken stock and the sliced preserved lemons. Cover and cook for 30 minutes. Add a little water during cooking if necessary and stir occasionally.</span><span style="color: rgb(102, 51, 0);font-size:130%;" > Add the cilantro and lemon juice, and cook for another 15 minutes.</span><span style="color: rgb(102, 51, 0);font-size:130%;" > At the end of cooking, add the olives, and serve directly at the table.</span><span style="font-size:130%;"><br /><br /></span><span style="color: rgb(102, 51, 0);font-size:130%;" ><span style="font-weight: bold;">Preserved Lemons: </span>Lemons preserved in salt are a vital part of Moroccan cooking. They are simple to prepare and can be kept for several months.</span><span style="font-size:130%;"><br /><br /></span><span style="color: rgb(102, 51, 0);font-size:130%;" >Take 2 lbs of washed lemons. Rub them with salt and cover them with 2 lbs salt for 12 hours. Put them in a container with the salt, cover them with water, add 10 tablespoons vinegar to stop them from turning black, and two bay leaves. Add 10 tablespoons peanut oil, a pinch of saffron treads and leave the lemons at room temperature for at least one week.</span></span></span>bluecashew Kitchen Pharmacyhttp://www.blogger.com/profile/11120214810871146168noreply@blogger.com0tag:blogger.com,1999:blog-5309901621938828716.post-5415884076530129102009-04-10T18:37:00.010-04:002009-04-15T13:03:19.602-04:00Funky, fresh, functional... Joseph Joseph Delivers Fresh Designs with Function<span style="color: rgb(0, 0, 0);font-family:Arial,Helvetica,sans-serif;font-size:78%;" ><span style=";font-family:times new roman;font-size:100%;" ><br /></span><span style="font-size:85%;"><span style=";font-family:times new roman;font-size:180%;" ><span style="color: rgb(102, 51, 0);"><a style="color: rgb(204, 0, 0); text-decoration: underline;" track="on" href="http://rs6.net/tn.jsp?t=jhybvxcab.0.0.qburcxcab.0&ts=S0394&p=https%3A%2F%2Fwww.bluecashewkitchen.com%2Fshop%2Fmanufacturers.php%3Fmanufacturerid%3D98&id=preview" linktype="link" target="_blank">Joseph Joseph</a> continually brings us a stylish twist to our kitchen favorites. Every design has a new spin on it that is so creative, it really makes not only cooking fun, but your kitchen look funky, stylish and fresh...with functionality to boot! A colander is the hardest thing in the kitchen to store and the twin brothers certainly heard our complaints when they launched the <a style="color: rgb(204, 0, 0); text-decoration: underline;" track="on" href="http://rs6.net/tn.jsp?t=jhybvxcab.0.0.qburcxcab.0&ts=S0394&p=https%3A%2F%2Fwww.bluecashewkitchen.com%2Fshop%2Fproduct.php%3Fproductid%3D5505%26cat%3D0%26page%2520%3D1&id=preview" linktype="link" target="_blank">Folding Colander</a><span style="color: rgb(204, 0, 0);">.</span> <img name="ACCOUNT.IMAGE.11" alt="Aroma Thyme Bistro" src="http://ih.constantcontact.com/fs028/1102433538096/img/11.jpg?a=1102452941033" align="left" border="0" width="209" height="170" />Not only does it come in fabulous colors, it is one of the best colanders out there and dishwasher safe! It simply snaps into place and then unfolds to store flat and wash easily. Going along with the Folding idea, this spring they<br />are launched a <a style="color: rgb(204, 0, 0); text-decoration: underline;" track="on" href="http://rs6.net/tn.jsp?t=jhybvxcab.0.0.qburcxcab.0&ts=S0394&p=https%3A%2F%2Fwww.bluecashewkitchen.com%2Fshop%2Fproduct.php%3Fproductid%3D5534%26cat%3D0%26page%2520%3D1&id=preview" linktype="link" target="_blank">Fold Flat Grater</a>, another impossible storage item. A bKP favorite is certainly the<a style="text-decoration: underline; color: rgb(204, 0, 0);" track="on" href="http://rs6.net/tn.jsp?t=jhybvxcab.0.0.qburcxcab.0&ts=S0394&p=https%3A%2F%2Fwww.bluecashewkitchen.com%2Fshop%2Fproduct.php%3Fproductid%3D5524%26cat%3D0%26page%2520%3D1&id=preview" linktype="link" target="_blank"> Chop 2 Pot</a>, small and large, which makes the task of transporting chopped items from your cutting board to your pot so easy, you'll even enjoy cutting onions<br /><img name="ACCOUNT.IMAGE.12" alt="Aroma Thyme Bistro" src="http://ih.constantcontact.com/fs028/1102433538096/img/12.jpg?a=1102452941033" align="right" border="0" width="160" height="174" />Also, there's a great new gadget for 2009, <a style="color: rgb(204, 0, 0); text-decoration: underline;" track="on" href="http://rs6.net/tn.jsp?t=jhybvxcab.0.0.qburcxcab.0&ts=S0394&p=https%3A%2F%2Fwww.bluecashewkitchen.com%2Fshop%2Fproduct.php%3Fproductid%3D5504%26cat%3D0%26page%2520%3D1&id=preview" linktype="link" target="_blank">The Twisk</a><span style="color: rgb(204, 0, 0);">,</span> a single-handed mechanical whisk that makes mixing batter and whisking eggs as simple as pie! So come and see all that Joseph Joseph has to offer this spring it might just leave you wanting more!</span><br /></span><br /></span></span>bluecashew Kitchen Pharmacyhttp://www.blogger.com/profile/11120214810871146168noreply@blogger.com0tag:blogger.com,1999:blog-5309901621938828716.post-75616042744644391362009-04-10T18:18:00.006-04:002009-04-15T13:44:31.206-04:00How Green is Bambu<span style="color: rgb(0, 0, 0);font-family:Arial,Helvetica,sans-serif;font-size:100%;" ><span style="color: rgb(102, 51, 0);font-family:georgia;" ><span style="color: rgb(255, 102, 0);font-size:130%;" ><span style="font-weight: bold;"></span></span><a style="color: rgb(255, 0, 0); text-decoration: underline;" track="on" href="http://rs6.net/tn.jsp?t=jhybvxcab.0.0.qburcxcab.0&ts=S0394&p=https%3A%2F%2Fwww.bluecashewkitchen.com%2Fshop%2Fmanufacturers.php%3Fmanufacturerid%3D138&id=preview" linktype="link" target="_blank">Bambu</a> has a large range of products for the kitchen made of renewable materials. Not only are they great for the environment but they are imaginative and celebrate form, texture, and use. Every product made under the Bambu name oozes creativity but with keeping the planet in mind. <a track="on" href="http://rs6.net/tn.jsp?t=jhybvxcab.0.0.qburcxcab.0&ts=S0394&p=https%3A%2F%2Fwww.bluecashewkitchen.com%2Fshop%2Fsearch.php%3Fmode%3Dsearch%26page%3D1%26keep_https%3Dyes&id=preview" target="_blank"><img name="ACCOUNT.IMAGE.13" alt="Aroma Thyme Bistro" src="http://ih.constantcontact.com/fs028/1102433538096/img/13.jpg?a=1102452941033" align="left" border="0" width="200" height="200" /></a>Just recentley they introduced their<a track="on" href="http://rs6.net/tn.jsp?t=jhybvxcab.0.0.qburcxcab.0&ts=S0394&p=https%3A%2F%2Fwww.bluecashewkitchen.com%2Fshop%2Fproduct.php%3Fproductid%3D5539%26cat%3D0%26page%3D1&id=preview" linktype="link" target="_blank"> <span style="color: rgb(255, 0, 0);">Cork Cutting Boards</span></a>, which is a new favoite of bluecashew. Not only are they light and easy to store, but they also help keep your knives from becoming dull. It is an innovative new look at cutting boards. Also, with spring and summer approaching think about their disposable <a style="color: rgb(255, 0, 0);" track="on" href="http://rs6.net/tn.jsp?t=jhybvxcab.0.0.qburcxcab.0&ts=S0394&p=https%3A%2F%2Fwww.bluecashewkitchen.com%2Fshop%2Fproduct.php%3Fproductid%3D5543%26cat%3D0%26page%2520%3D1&id=preview" linktype="link" target="_blank">All Occasion Veneerware</a> bamboo plates. <img name="ACCOUNT.IMAGE.14" alt="Veneerware Plate" src="http://ih.constantcontact.com/fs028/1102433538096/img/14.jpg?a=1102452941033" align="right" border="0" width="240" height="240" />Not only are they reusable, but they look great on any table and with just a quick rinse they are ready to be used time<br />and time again. The best part is they are biodegradable! Whether its prepping or serving,<br />Bambu offers us a new, creative way to go green in style!<br /></span><br /></span><div style="font-family:arial;"><span style="color: rgb(0, 0, 0);font-size:100%;" > </span></div>bluecashew Kitchen Pharmacyhttp://www.blogger.com/profile/11120214810871146168noreply@blogger.com1tag:blogger.com,1999:blog-5309901621938828716.post-79853903552876679602009-03-11T18:50:00.007-04:002009-04-15T13:58:39.971-04:00What Smells so Good?<span style="color: rgb(0, 0, 0);font-family:Arial,Helvetica,sans-serif;font-size:100%;" ><span style="color: rgb(102, 51, 0);font-family:times new roman;" ><a style="color: rgb(204, 0, 0); text-decoration: none;" track="on" href="http://rs6.net/tn.jsp?t=jhybvxcab.0.0.qburcxcab.0&ts=S0394&p=https%3A%2F%2Fwww.bluecashewkitchen.com%2Fshop%2Fmanufacturers.php%3Fmanufacturerid%3D78&id=preview" linktype="link" target="_blank"><span style="text-decoration: underline;">Fruits and Passion's Cucina</span> </a>line is a delightfully fragrant collection of hand care and sprays for the Cook. Made with pure olive oil for that deep clean feeling and a never-ending hydrating quality. Not only do your hands feel clean and soft, but the<a style="color: rgb(204, 0, 0); text-decoration: underline;" track="on" href="http://rs6.net/tn.jsp?t=jhybvxcab.0.0.qburcxcab.0&ts=S0394&p=https%3A%2F%2Fwww.bluecashewkitchen.com%2Fshop%2Fproduct.php%3Fproductid%3D4573%26cat%3D0%26page%3D2&id=preview" linktype="link" target="_blank"> Zucchini Flower and Truffle Repairing-Action Hand Cream </a>doesn't leave behind that awful greasy feeling. </span></span><span style="color: rgb(0, 0, 0); font-family: Arial,Helvetica,sans-serif; font-size: 8pt;font-family:Arial,Helvetica,sans-serif;font-size:78%;color:#000000;" ><span style="text-decoration: underline;"><a style="text-decoration: none;" track="on" href="http://rs6.net/tn.jsp?t=jhybvxcab.0.0.qburcxcab.0&ts=S0394&p=https%3A%2F%2Fwww.bluecashewkitchen.com%2Fshop%2Fsearch.php%3Fmode%3Dsearch%26page%3D1%26keep_https%3Dyes&id=preview" target="_blank"><img name="ACCOUNT.IMAGE.10" alt="Aroma Thyme Bistro" src="http://ih.constantcontact.com/fs028/1102433538096/img/10.jpg?a=1102452941033" align="right" border="0" width="200" height="200" /></a></span></span><span style="color: rgb(0, 0, 0);font-family:Arial,Helvetica,sans-serif;font-size:100%;" ><span style="color: rgb(102, 51, 0);font-family:times new roman;" >It leaves your hands feeling like pure heaven. Also, the Fragrant Kitchen Spray is amazing! Making salmon or shellfish can sometimes make your kitchen and house smell very unappealing and who wants that when they are having company over? Nobody. </span></span><span style="color: rgb(0, 0, 0); font-family: Arial,Helvetica,sans-serif; font-size: 8pt;font-family:Arial,Helvetica,sans-serif;font-size:78%;color:#000000;" ><span style="text-decoration: underline;"></span></span><span style="color: rgb(0, 0, 0);font-family:Arial,Helvetica,sans-serif;font-size:100%;" ><span style="color: rgb(102, 51, 0);font-family:times new roman;" >With the <a style="color: rgb(204, 0, 0); text-decoration: underline;" track="on" href="http://rs6.net/tn.jsp?t=jhybvxcab.0.0.qburcxcab.0&ts=S0394&p=https%3A%2F%2Fwww.bluecashewkitchen.com%2Fshop%2Fsearch.php%3Fmode%3Dsearch%26page%3D1%26keep_https%3Dyes&id=preview" linktype="link" target="_blank">Fragrant Kitchen Sprays</a> you don't have to worry about what you are cooking. With just a few spritzes the smell is transformed into a mouthwatering scent that lingers for hours. It is not made to cover-up but to mix with what you are cooking to make a wonderful atmosphere for you and your guests. We suggest the <a style="text-decoration: underline; color: rgb(255, 0, 0);" track="on" href="http://rs6.net/tn.jsp?t=jhybvxcab.0.0.qburcxcab.0&ts=S0394&p=https%3A%2F%2Fwww.bluecashewkitchen.com%2Fshop%2Fproduct.php%3Fproductid%3D4568%26cat%3D0%26page%3D1&id=preview" linktype="link" target="_blank">Lime Zest and Cypress Fragrant Kitchen Spr</a><a track="on" href="http://rs6.net/tn.jsp?t=jhybvxcab.0.0.qburcxcab.0&ts=S0394&p=https%3A%2F%2Fwww.bluecashewkitchen.com%2Fshop%2Fproduct.php%3Fproductid%3D4568%26cat%3D0%26page%3D1&id=preview" linktype="link" target="_blank"><span style="color: rgb(204, 0, 0);"><span style="color: rgb(255, 0, 0);">ay</span> </span></a>it adds just a touch of citrus for a crisp clean smell. Come on in and smell for yourself, there's a scent for everyone! So next time you plan a dinner party, need a house warming present, or fresh fragrance think of Cucina.</span></span><script type="text/javascript" src="http://feeds.delicious.com/v2/js/networkbadge/bluecashew?showadd&icon=m&name&itemcount&nwcount&fancount"></script>bluecashew Kitchen Pharmacyhttp://www.blogger.com/profile/11120214810871146168noreply@blogger.com0tag:blogger.com,1999:blog-5309901621938828716.post-405993339874128932009-02-10T17:48:00.002-05:002009-02-10T17:51:18.080-05:00WHITE HOUSE PONDERS PALMER!<img name="ACCOUNT.IMAGE.7" src="http://ih.constantcontact.com/fs028/1102433538096/img/7.jpg?a=1102452941033" align="left" border="0" width="140" height="140" /><br /> <span style="color: rgb(102, 51, 0);">In January,<span style="color: rgb(204, 0, 102);"> </span></span><a style="color: rgb(255, 0, 102);" track="on" href="http://www.francespalmerpottery.com/FP_about.htm" linktype="link">The Wall Street Journal</a><span style="color: rgb(102, 51, 0);">broke news that Potter, Frances Palmer, was being looked at as one of the American Artisans to decorate the White House. Frances Palmer has been a bluecashew favorite since we've opened and we are so proud to have both her one-of-a-kind custom centerpieces and the<a track="on" href="https://www.bluecashewkitchen.com/shop/manufacturers.php?manufacturerid=133" linktype="link"> <span style="color: rgb(255, 0, 102);">Frances Palmer Pearl Collection</span></a> cast from handmade molds by century-old white Buffalo Pottery.<br /><br />Frances Palmer Pottery is perfect for everyday tabletop and conversation starting statements and all the pieces go from your oven to the table and are also freezer and dishwasher safe. Whether it's snazzing your home up with some flowers in the beautiful Frances Palmer Signature, s<span style="color: rgb(102, 51, 0);">igned </span><a style="color: rgb(255, 0, 102);" track="on" href="https://www.bluecashewkitchen.com/shop/product.php?productid=5303&cat=1070&p%20age=1" linktype="link">Big Belly Vase</a><span style="color: rgb(255, 0, 102);"><span style="color: rgb(102, 51, 0);"> or</span> </span>having that high noon tea party you always wanted but never the amazingly adorned<a style="color: rgb(255, 0, 102);" track="on" href="https://www.bluecashewkitchen.com/shop/product.php?productid=5301&cat=1070&page=1" linktype="link"> Pearl Collection tea cups and saucers</a> to have it with, this collection is the one for you. So, cross your fingers for Palmer and while the White House ponders her Pottery you can see it first hand here! <span style="font-style: italic;">- G</span></span>bluecashew Kitchen Pharmacyhttp://www.blogger.com/profile/11120214810871146168noreply@blogger.com0tag:blogger.com,1999:blog-5309901621938828716.post-14574116348284620382009-02-10T17:39:00.006-05:002009-02-10T17:45:58.341-05:00Come and get it!!! Jacques Torres for Valentines Day<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih9l2bCFJcTHYZSp66PHif46qoLnKa-0tsXBYTyN84LxiiYo-H-vcpHKg23jdVlVwrywwuZ1ZxmNM5ZZY4F1Tjtliac5Qu6HB3X0RSZddnL1U2g3Sft2t7hGKGLV2XMF2-j3m-jiAFvNU/s1600-h/jacquestorres.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih9l2bCFJcTHYZSp66PHif46qoLnKa-0tsXBYTyN84LxiiYo-H-vcpHKg23jdVlVwrywwuZ1ZxmNM5ZZY4F1Tjtliac5Qu6HB3X0RSZddnL1U2g3Sft2t7hGKGLV2XMF2-j3m-jiAFvNU/s320/jacquestorres.jpg" alt="" id="BLOGGER_PHOTO_ID_5301303202992358994" border="0" /></a><br /><span style="color: rgb(102, 51, 0);">VALENTINES DAY - SATURDAY, FEBRUARY 14, 2009 is days away!!!</span><br /><br /><span style="color: rgb(102, 51, 0);">Jacques Torres is MR. CHOCOLATE! Jacques Torres specializes in fresh, hand-crafted chocolates that are free of preservatives and artificial flavors. Simply delicious, pure with wonderful combinations that satisfy your palete. Each one is perfectly sized for a full bite or as we prefer- place them on your tongue and let the bon bon do its magic, hmmmmmm. Oh yes! Perfect with a nice glass of red wine.</span><br /><br /><span style="color: rgb(102, 51, 0);">At bluecashew Kitchen Pharmacy expect to find a signature boxed assortment of <a style="color: rgb(204, 0, 102);" track="on" href="https://www.bluecashewkitchen.com/shop/home.php?cat=1072" linktype="link">Jacques' Choice 12 Piece Chocolate Box</a>for your significant other, husband, wife, mom, dad or admirer. Do stop by and pick up your 12-piece box set for $22.00. Jacques' Choice box contains a hand picked selection of his choosing so you can expect to find a selection from one of following: Love Potion #9 (secret recipe for pure dark chocolate ganache), Love Bug (key lime ganache kissed with White Chocolate), Chai Tea (milk chocolate ganache with Indian spiced tea), Almondine (crushed candied almonds with Jacques signature on top), Alize Hearts of Passion (fresh passion fruit with Alize Liquor) </span><span style="color: rgb(102, 51, 0);">Heavenly Hazelnut (fresh ground hazelnuts in milk chocolate), Got Milk Chocolate (milk chocolate ganache with a kiss of Cognac), Wicked Fun (chocolate ganache spiced up with ancho and chipolte chiles) & Grand Cru (fine red wine complemented by rich dark chocolate to name a few.</span><br /><br /><span style="color: rgb(102, 51, 0);">Jacque Torres is on of the world's leading experts on chocolate and pastry. He is respected for his innovation and creative talents as well as his sense of adventure and passion for fun! Jacques says, "Chocolate is an absolutely magical food. It can be white, milky, or deep, dark brown. It is sensual to work with and to savor. And, it is good for you!" -<span style="font-style: italic;"> Gregory Triana</span></span>bluecashew Kitchen Pharmacyhttp://www.blogger.com/profile/11120214810871146168noreply@blogger.com0tag:blogger.com,1999:blog-5309901621938828716.post-59174908806821913552008-12-22T14:20:00.008-05:002009-04-15T12:40:16.731-04:00Kif Candy(Majoun) as told by Paula Wolfert<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHXW371kBN-7A7svbPrrrVynsO2f-7opFspv-h7Y0ELAQaxbPfdcjzvBSc8aHt94ZbnkfXUorYWg9JWx8zCUdqj3qe0ia4BVOzHJmu08eyeOiZKoVQqnl2-XG_A_t_DffLJgCUUcK9mNE/s1600-h/couscous.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 258px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHXW371kBN-7A7svbPrrrVynsO2f-7opFspv-h7Y0ELAQaxbPfdcjzvBSc8aHt94ZbnkfXUorYWg9JWx8zCUdqj3qe0ia4BVOzHJmu08eyeOiZKoVQqnl2-XG_A_t_DffLJgCUUcK9mNE/s320/couscous.jpg" alt="" id="BLOGGER_PHOTO_ID_5282770614651834322" border="0" /></a><br /><div style="color: rgb(102, 51, 0);font-family:times new roman;">This past October 08 our home was shot by <span class="Apple-style-span" style="font-style: italic;">This Old House Magazine</span>. As a "Thank You" I invited the <span class="Apple-style-span" style="font-style: italic;">TOH</span> crew and folks that helped make the shoot happen over for meal at the old farm house on Bone Hollow Road. I asked Amy Rosenfeld, Creative Director, what sorta meal she would like? I suggested Moroccan, she loved the idea.</div><div style="color: rgb(102, 51, 0); font-family: times new roman;"><br /></div><div style="color: rgb(102, 51, 0); font-family: times new roman;">Gregory and I researched the Tajine meal and the recipes through Paula Wolfert's "<a href="https://www.bluecashewkitchen.com/shop/product.php?productid=5154&cat=934&page=1">Couscous and Other Good Moroccan Foods</a>"(food stylist Roscoe Betsil suggest's that the cookbook is one of the best Moroccan cookbooks). Gregory spyed this little diddy which we prepared as an ending to a truly fun meal. I might suggest placing a sliver of Kif Candy on a peice of Dry Soppressa Sausage...savory and sweet on your palate. yummmmmmm</div><div style="color: rgb(102, 51, 0); font-family: times new roman;"><br /></div><span style="color: rgb(102, 51, 0);font-family:times new roman;" >1 pound of Smen (Cooked and Salted Butter) in a casserole with plenty of water and about 3 cups stalks, seeds, and leaves of kif (</span><span class="Apple-style-span" style="font-style: italic; color: rgb(102, 51, 0);font-family:times new roman;" >Cannabis</span><span style="color: rgb(102, 51, 0);font-family:times new roman;" >). After bringing it to a boil let it simmer 2 hours, then carefully strain it into a large, deep roasting pan. Then, throw away the stalks, seeds, and leaves and let the butter cool and rise to the top in the refrigerator overnight. Then place the butter in the casserole with 1 pound chopped dates, cinnamon, 1 tablespoon aniseed, 1/2 cup dark, heavy honey, and 1/2 cup each ground almonds and walnuts (these proportions are from The Hashish Cookbook). Then cook all this together until it gets very thick, bubbly and brown. Add some orange flower water and ras el hanout to taste, pack the majoun in clean jars.</span><div style="color: rgb(102, 51, 0); font-family: times new roman;">*eat with care! enjoy and play fun music for hours of fun!</div>bluecashew Kitchen Pharmacyhttp://www.blogger.com/profile/11120214810871146168noreply@blogger.com0tag:blogger.com,1999:blog-5309901621938828716.post-3080044481595853552008-11-16T15:31:00.003-05:002008-11-16T15:33:10.496-05:00Get Pickled!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpv3uTkOi-khNqE4mVQwMaHCSBkmCb_vaOxxERDwJC1Ezm8CxXwBs0xCJG_TkleMDgr7dQfstj_4M8iQrwiSKxZC2uG2ANCvg_0HBGTFA-dwtPCzOdBug3k0pxtK7AwSBeJmz7o3fmnFE/s1600-h/bkppickleparty.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 297px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpv3uTkOi-khNqE4mVQwMaHCSBkmCb_vaOxxERDwJC1Ezm8CxXwBs0xCJG_TkleMDgr7dQfstj_4M8iQrwiSKxZC2uG2ANCvg_0HBGTFA-dwtPCzOdBug3k0pxtK7AwSBeJmz7o3fmnFE/s400/bkppickleparty.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5269355930706330946" /></a>bluecashew Kitchen Pharmacyhttp://www.blogger.com/profile/11120214810871146168noreply@blogger.com0tag:blogger.com,1999:blog-5309901621938828716.post-11893233092923636822008-09-14T21:20:00.007-04:002009-04-10T18:37:07.729-04:00bluecashew Paella on Kettlehole Road, Montauk NY<a style="color: rgb(102, 51, 0);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPwi_dgQw9Dz777AU9MX3CtvOeciTq4Nvbagz_dHgisLnambkycpgqrNpe-H4zbQev9fPQfevafwA4bB7HYWKdcNEnvJeobqO1LFijkIyr3rgadeJx95V88g4rHZS9EdCYLG04Bb9bdrg/s1600-h/DSC05643.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPwi_dgQw9Dz777AU9MX3CtvOeciTq4Nvbagz_dHgisLnambkycpgqrNpe-H4zbQev9fPQfevafwA4bB7HYWKdcNEnvJeobqO1LFijkIyr3rgadeJx95V88g4rHZS9EdCYLG04Bb9bdrg/s400/DSC05643.JPG" alt="" id="BLOGGER_PHOTO_ID_5246442263211362786" border="0" /></a><br /><span style="color: rgb(102, 51, 0);">....an annual late summer trek to Pam's Pad in </span><span style="color: rgb(102, 51, 0);" class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Montauk</span></span><span style="color: rgb(102, 51, 0);">, brings us all to the question "what </span><span style="color: rgb(102, 51, 0);" class="blsp-spelling-corrected" id="SPELLING_ERROR_1">gastronomic</span><span style="color: rgb(102, 51, 0);"> meal are we going to cook?!" ... a difficult query because we have to beat last years, last weekend or even last night's meal. Last summer, our dear friend, the highly regarded chef and cooking icon, </span><a style="color: rgb(102, 51, 0);" href="http://www.corinnetrang.com/">Corinne <span class="blsp-spelling-error" id="SPELLING_ERROR_2"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Trang</span></span></a><span style="color: rgb(102, 51, 0);"> released her third cookbook </span><span style="font-style: italic; color: rgb(102, 51, 0);">Asian Grill</span><span style="color: rgb(102, 51, 0);">. Pamela and I had a blast flipping through the beautiful pages, choosing our tempting meal choices. We then stumbled upon the Coconut, an alien fruit!, we were timid to try to understand "the coconut" in it's fresh shell form. From </span><span style="font-style: italic; color: rgb(102, 51, 0);">Asian Grill</span><span style="color: rgb(102, 51, 0);"> we learned how shop for, break and make coconut cream, milk and snack on the fresh meat. We whipped up a fresh Coconut Curry, accompanied with a gorgeous Green Papaya Salad. The end of the summer meal has stuck on our minds for a year. All our friends were impressed.</span><br /><br /><span style="color: rgb(102, 51, 0);">This August, while shopping for new new products at the trade show </span><span style="color: rgb(102, 51, 0);" class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">NYIGF</span></span><span style="color: rgb(102, 51, 0);">, Gregory and I were stopped in the aisle by one of our perky paella pan wholesalers. We had a lovely chat, she was happy to find that </span><span style="color: rgb(102, 51, 0);" class="blsp-spelling-error" id="SPELLING_ERROR_4"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">bluecashew</span></span><span style="color: rgb(102, 51, 0);"> Kitchen Pharmacy carries her product. We talked about my own version of Paella (I have passed the recipe on to a few lucky customers who popped into our shop). Our conversation turned to methods of cooking Paella, I talked about my </span><span style="color: rgb(102, 51, 0);" class="blsp-spelling-error" id="SPELLING_ERROR_4">bluecashew</span> Paella and told her of how I stirred my <span style="color: rgb(102, 51, 0);" class="blsp-spelling-error" id="SPELLING_ERROR_5"><span class="blsp-spelling-error" id="SPELLING_ERROR_5">Bomba</span></span><span style="color: rgb(102, 51, 0);"> rice. I was scolded!!!!, she </span><span style="color: rgb(102, 51, 0);" class="blsp-spelling-corrected" id="SPELLING_ERROR_6">scornfully</span><span style="color: rgb(102, 51, 0);"> said "You never stir your </span><span style="color: rgb(102, 51, 0);" class="blsp-spelling-error" id="SPELLING_ERROR_7"><span class="blsp-spelling-error" id="SPELLING_ERROR_6">Bomba</span></span><span style="color: rgb(102, 51, 0);"> rice when you make Paella!!!" .....I was a bit baffled, I always thought that making Paella was sorta like making Risotto...well I was very wrong. A mere shrug, I turned to Gregory and I said, "the next time I make Paella, I guess I won't stir the rice," he said "you are never are supposed to stir Paella!"</span><br /><br /><span style="color: rgb(102, 51, 0);">....the opportunity arrived on </span><span style="color: rgb(102, 51, 0);" class="blsp-spelling-corrected" id="SPELLING_ERROR_7">excursion</span><span style="color: rgb(102, 51, 0);"> to </span><span style="color: rgb(102, 51, 0);" class="blsp-spelling-error" id="SPELLING_ERROR_8">Montauk</span><span style="color: rgb(102, 51, 0);">...</span><br /><br /><span style="color: rgb(102, 51, 0);">At Pam's, anyone who knows or has been graced with an invitation for a meal is in for an wonderful experience, a treat always to be remembered. On this trip, we were entertained by Gregory's High School buddy from Miami, </span><a style="color: rgb(102, 51, 0);" href="http://www.baradat.com%3e/">Sergio <span class="blsp-spelling-error" id="SPELLING_ERROR_8"><span class="blsp-spelling-error" id="SPELLING_ERROR_9">Baradat</span></span></a><span style="color: rgb(102, 51, 0);"> also a new friend of Pam's, </span><a style="color: rgb(102, 51, 0);" href="http://www.phillipgraybill.com/">Phillip <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Graybill</span></a><span style="color: rgb(102, 51, 0);">, master surfer and </span><span style="color: rgb(102, 51, 0);" class="blsp-spelling-corrected" id="SPELLING_ERROR_9">musician</span><span style="color: rgb(102, 51, 0);"> photographer. Pamela and I </span><span style="color: rgb(102, 51, 0);" class="blsp-spelling-corrected" id="SPELLING_ERROR_10"><span class="blsp-spelling-error" id="SPELLING_ERROR_11">helmed</span></span><span style="color: rgb(102, 51, 0);"> the flames...excuse me, I mean the Bosch electric </span><span style="color: rgb(102, 51, 0);" class="blsp-spelling-corrected" id="SPELLING_ERROR_11">cook top</span><span style="color: rgb(102, 51, 0);">. Paella actually worked well on the Bosch electric </span><span style="color: rgb(102, 51, 0);" class="blsp-spelling-corrected" id="SPELLING_ERROR_12">stove top</span><span style="color: rgb(102, 51, 0);">. From </span><span style="color: rgb(102, 51, 0);" class="blsp-spelling-error" id="SPELLING_ERROR_14"><span class="blsp-spelling-error" id="SPELLING_ERROR_12">Gosman's</span></span><span style="color: rgb(102, 51, 0);"> Fish Market, we purchased all the fish and shellfish which came directly off the </span><span style="color: rgb(102, 51, 0);" class="blsp-spelling-corrected" id="SPELLING_ERROR_13">day boat</span><span style="color: rgb(102, 51, 0);">. Pam and I chose </span><span style="color: rgb(102, 51, 0);" class="blsp-spelling-corrected" id="SPELLING_ERROR_15">Monk fish</span><span style="color: rgb(102, 51, 0);">, squid, Shrimp and mussels.</span><br /><br /><span style="color: rgb(102, 51, 0);">When we were preparing the Paella, </span><span style="color: rgb(102, 51, 0);" class="blsp-spelling-corrected" id="SPELLING_ERROR_13">I</span><span style="color: rgb(102, 51, 0);"> was very tempted to stir the </span><span style="color: rgb(102, 51, 0);" class="blsp-spelling-error" id="SPELLING_ERROR_16"><span class="blsp-spelling-error" id="SPELLING_ERROR_14">Bomba</span></span><span style="color: rgb(102, 51, 0);"> rice...there were many times I wanted to just slowly, place that wooden spoon in the paella pan an give a quick </span><span style="color: rgb(102, 51, 0);" class="blsp-spelling-error" id="SPELLING_ERROR_17"><span class="blsp-spelling-error" id="SPELLING_ERROR_15">ol</span></span><span style="color: rgb(102, 51, 0);">' stir...but I held back! </span><span style="color: rgb(102, 51, 0);" class="blsp-spelling-error" id="SPELLING_ERROR_18">When it</span><span style="color: rgb(102, 51, 0);"> came time to place the </span><span style="color: rgb(102, 51, 0);" class="blsp-spelling-error" id="SPELLING_ERROR_19"><span class="blsp-spelling-error" id="SPELLING_ERROR_16">pre</span></span><span style="color: rgb(102, 51, 0);"> cooked fish onto the Saffron </span><span style="color: rgb(102, 51, 0);" class="blsp-spelling-error" id="SPELLING_ERROR_17">Bomba</span> rice, I wondered how would the melody of fish and shellfish would manage to mix in the rice... it was like magic, the Paella came out of the hot oven, just like a <span style="color: rgb(102, 51, 0);" class="blsp-spelling-error" id="SPELLING_ERROR_18">spainish</span><span style="color: rgb(102, 51, 0);"> chef prepared the meal. Anyway enjoy...I give you </span><span style="font-style: italic; color: rgb(102, 51, 0);" class="blsp-spelling-error" id="SPELLING_ERROR_20"><span class="blsp-spelling-error" id="SPELLING_ERROR_19">bluecashew</span></span><span style="font-style: italic; color: rgb(102, 51, 0);"> </span><span style="color: rgb(102, 51, 0);">Seafood Paella....</span><br /><br /><span style="color: rgb(102, 51, 0);">oh....thanks Pamela!, for all the food memories on </span><span style="color: rgb(102, 51, 0);" class="blsp-spelling-error" id="SPELLING_ERROR_21"><span class="blsp-spelling-error" id="SPELLING_ERROR_20">Kettlehole</span></span><span style="color: rgb(102, 51, 0);"> Road!!!!</span><br /><br /><span style="font-weight: bold; font-style: italic; color: rgb(102, 51, 0);"><span class="blsp-spelling-error" id="SPELLING_ERROR_22"><span class="blsp-spelling-error" id="SPELLING_ERROR_21">bluecashew</span></span> Seafood Paella</span><br /><span style="color: rgb(102, 51, 0);">makes 6 to 8 servings</span><br /><br /><span style="font-weight: bold; color: rgb(102, 51, 0);"><span class="blsp-spelling-error" id="SPELLING_ERROR_23"><span class="blsp-spelling-error" id="SPELLING_ERROR_22">Alioli</span></span></span><br /><span style="color: rgb(102, 51, 0);">8 garlic cloves, minced</span><br /><span style="color: rgb(102, 51, 0);">¾ teaspoon salt</span><br /><span style="color: rgb(102, 51, 0);">2 cups of mayonnaise</span><br /><span style="color: rgb(102, 51, 0);">2 tablespoon extra virgin olive oil</span><br /><span style="color: rgb(102, 51, 0);">1 teaspoon fresh lemon juice</span><br /><br /><span style="color: rgb(102, 51, 0);">Mash the garlic and the salt in a mortar and pestle. Transfer to a medium bowl. Whisk in the mayonnaise, olive oil and lemon juice. Refrigerate until cold, can be prepared 1 week early.</span><br /><br /><span style="font-weight: bold; color: rgb(102, 51, 0);">Fish Stock</span><br /><span style="color: rgb(102, 51, 0);">1 1 ½ pound lobster split</span><br /><span style="color: rgb(102, 51, 0);">5 8-ounce bottles of clam juice (use the CORA available at Adams </span><span style="color: rgb(102, 51, 0);" class="blsp-spelling-error" id="SPELLING_ERROR_24"><span class="blsp-spelling-error" id="SPELLING_ERROR_23">Fairacre</span></span><span style="color: rgb(102, 51, 0);"> Farms)</span><br /><span style="color: rgb(102, 51, 0);">2 cups of water</span><br /><span style="color: rgb(102, 51, 0);">½ pound medium uncooked shrimp, peeled and </span><span style="color: rgb(102, 51, 0);" class="blsp-spelling-error" id="SPELLING_ERROR_25"><span class="blsp-spelling-error" id="SPELLING_ERROR_24">deviened</span></span><span style="color: rgb(102, 51, 0);"> (shells reserved)</span><br /><span style="color: rgb(102, 51, 0);">2 fresh parsley sprigs</span><br /><span style="color: rgb(102, 51, 0);">1 bay leaf</span><br /><span style="color: rgb(102, 51, 0);">½ cup of dry white wine</span><br /><span style="color: rgb(102, 51, 0);">1 teaspoon saffron</span><br /><br /><span style="color: rgb(102, 51, 0);">Cut the lobster tail and claws from the body. Cut tail into 4 pieces. Crack claws. Cover and refrigerate tail & claws. Cut lobster body into large pieces. Bring the clam juice to a boil in a large pot. Add the lobster body pieces, shrimp shells parsley and bay leaf, bring to a simmer. Reduce heat and simmer for 20 minutes. Strain stock into a large measuring cup, pressing solids with the back of a spoon. If stock measures more then 5 ½ cups, return and simmer until reduced to 5 ½ cups. Mix in wine and saffron. Can be prepared one day before.</span><br /><br /><span style="font-weight: bold; color: rgb(102, 51, 0);font-family:georgia;" >PAELLA</span><br /><span style="color: rgb(102, 51, 0);">18 Mussels, scrubbed and </span><span style="color: rgb(102, 51, 0);" class="blsp-spelling-error" id="SPELLING_ERROR_26"><span class="blsp-spelling-error" id="SPELLING_ERROR_25">debeared</span></span><br /><span style="color: rgb(102, 51, 0);">1 tablespoon cornmeal</span><br /><span style="color: rgb(102, 51, 0);">1 teaspoon coarse salt</span><br /><br /><span style="color: rgb(102, 51, 0);">1 pound squid with tentacles</span><br /><br /><span style="color: rgb(102, 51, 0);">3 medium tomatoes</span><br /><br /><span style="color: rgb(102, 51, 0);">½ cup of olive oil</span><br /><span style="color: rgb(102, 51, 0);">1 pound </span><span style="color: rgb(102, 51, 0);" class="blsp-spelling-error" id="SPELLING_ERROR_27"><span class="blsp-spelling-error" id="SPELLING_ERROR_26">monkfish</span></span><br /><span style="color: rgb(102, 51, 0);">1 ½ cups fine chopped green pepper</span><br /><span style="color: rgb(102, 51, 0);">12 garlic cloves minced</span><br /><span style="color: rgb(102, 51, 0);">2 teaspoons paprika</span><br /><span style="color: rgb(102, 51, 0);">1 tablespoon minced fresh parsley</span><br /><span style="color: rgb(102, 51, 0);">1 bay leaf, crumbled</span><br /><span style="color: rgb(102, 51, 0);">3 cups </span><span style="color: rgb(102, 51, 0);" class="blsp-spelling-error" id="SPELLING_ERROR_28"><span class="blsp-spelling-error" id="SPELLING_ERROR_27">Bomba</span></span><span style="color: rgb(102, 51, 0);"> rice</span><br /><span style="color: rgb(102, 51, 0);">½ cup frozen peas</span><br /><br /><span style="color: rgb(102, 51, 0);">1 4 ounce jar of pimentos drained</span><br /><span style="color: rgb(102, 51, 0);">sliced long</span><br /><br /><span style="color: rgb(102, 51, 0);">minced parsley</span><br /><br /><span style="color: rgb(102, 51, 0);">Place mussels in a large bowl. Add enough COLD water to cover. Add the cornmeal and salt. Cover and refrigerate for 3 hours or overnight. Drain well. Rinse and drain again.</span><br /><br /><span style="color: rgb(102, 51, 0);">Gently pull tentacles and viscera from the squid. Remove the quill. Cut off tentacles and cut in half. Discard the viscera and the quill. Cut the bodies into ½ inch wide rings. Cover bodies and refrigerate until ready to use.</span><br /><br /><span style="color: rgb(102, 51, 0);" class="blsp-spelling-error" id="SPELLING_ERROR_29"><span class="blsp-spelling-error" id="SPELLING_ERROR_28">Pre</span></span><span style="color: rgb(102, 51, 0);"> heat oven to 375 degrees F. Cut the tomato crosswise, coarsely chop or grate onto a large plate, discard skin. Transfer tomato pulp to sieve and drain. Set aside. You can use canned tomatoes too…</span><br /><br /><span style="color: rgb(102, 51, 0);">Bring fish stock to a simmer. Cover and keep warm over very low heat. Place paella pan over two stove top burners or one large burner. Add oil and heat over medium heat. Add the lobster tail pieces and claws </span><span style="color: rgb(102, 51, 0);" class="blsp-spelling-error" id="SPELLING_ERROR_30"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_29">saute</span></span><span style="color: rgb(102, 51, 0);"> for 2 minutes, transfer to a large bowl using a slotted spoon. Add shrimp and </span><span style="color: rgb(102, 51, 0);" class="blsp-spelling-error" id="SPELLING_ERROR_31"><span class="blsp-spelling-error" id="SPELLING_ERROR_30">monkfish</span></span><span style="color: rgb(102, 51, 0);"> to the pan. Season with a little salt, </span><span style="color: rgb(102, 51, 0);" class="blsp-spelling-error" id="SPELLING_ERROR_32"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_31">saute</span></span><span style="color: rgb(102, 51, 0);"> for 2 minutes; rotate the pan for even heat. Transfer the shrimp and </span><span style="color: rgb(102, 51, 0);" class="blsp-spelling-error" id="SPELLING_ERROR_33"><span class="blsp-spelling-error" id="SPELLING_ERROR_32">monkfish</span></span><span style="color: rgb(102, 51, 0);"> to the lobster bowl. Add the squid </span><span style="color: rgb(102, 51, 0);" class="blsp-spelling-error" id="SPELLING_ERROR_34"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_33">saute</span></span><span style="color: rgb(102, 51, 0);"> 2 minutes. Add the bell pepper, </span><span style="color: rgb(102, 51, 0);" class="blsp-spelling-error" id="SPELLING_ERROR_35"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_34">saute</span></span><span style="color: rgb(102, 51, 0);"> 3 minutes. Mix in the garlic and cook 1 minute. Add 3 tablespoons of </span><span style="color: rgb(102, 51, 0);" class="blsp-spelling-error" id="SPELLING_ERROR_36"><span class="blsp-spelling-error" id="SPELLING_ERROR_35">alioli</span></span> <span style="color: rgb(102, 51, 51);">and paprika and stir and combine.</span> <span style="color: rgb(102, 51, 51);">Stir in the tomato pulp, 1 tablespoon parsley and a bay leaf and cook two minutes. Add the rice and stir to coat with the tomato mixture. Add the fish stock and the peas and cook until the rice is partially cooked and liquid is thick, NO MORE stirring from here on, simmer for about 15 minutes. Season to taste with salt. Remove from heat.</span><br /><br /><span style="color: rgb(102, 51, 0);">Add shrimp </span><span style="color: rgb(102, 51, 0);" class="blsp-spelling-error" id="SPELLING_ERROR_37"><span class="blsp-spelling-error" id="SPELLING_ERROR_36">monkfish</span></span><span style="color: rgb(102, 51, 0);"> and any accumulated juices in the bowl to the top of paella. Arrange the mussels (on their sides), lobster and the pimentos decoratively atop the paella. Transfer the paella to the oven and bake for 15 minutes or until the rice is almost tender(</span><span style="color: rgb(102, 51, 0);" class="blsp-spelling-error" id="SPELLING_ERROR_38"><span class="blsp-spelling-error" id="SPELLING_ERROR_37">al</span></span><span style="color: rgb(102, 51, 0);"> </span><span style="color: rgb(102, 51, 0);" class="blsp-spelling-error" id="SPELLING_ERROR_39"><span class="blsp-spelling-error" id="SPELLING_ERROR_38">dente</span></span><span style="color: rgb(102, 51, 0);">). Remove the paella from the oven cover with foil and let stand 20 minutes at room temperature. Sprinkle with parsley and serve with a side of </span><span style="color: rgb(102, 51, 0);" class="blsp-spelling-error" id="SPELLING_ERROR_40"><span class="blsp-spelling-error" id="SPELLING_ERROR_39">alioli</span></span><span style="color: rgb(102, 51, 0);">.</span><br /><br /><span style="color: rgb(102, 51, 0);">Your guests might enjoy a pitcher of Red or White Sangria to accompany the meal.</span><br /><br /><span style="font-style: italic; color: rgb(102, 51, 0);">Sean</span>bluecashew Kitchen Pharmacyhttp://www.blogger.com/profile/11120214810871146168noreply@blogger.com0tag:blogger.com,1999:blog-5309901621938828716.post-3601806811122456732008-08-21T17:44:00.002-04:002008-08-21T17:45:08.613-04:00Make Believe?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0WTAJHyifKTA-Y8UGKmRySNSgltvEFrsYPg8XEeqx2Fb2UBtEl1rwxN6z-H0gIX3zKi-isS-UMeBJ4QQJxm6-4K2uTaVphASXR6E7xWai70i-oZvHSOjubUOYO2Lz_iTKU8qzgRJL4UY/s1600-h/Make_believe_email.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0WTAJHyifKTA-Y8UGKmRySNSgltvEFrsYPg8XEeqx2Fb2UBtEl1rwxN6z-H0gIX3zKi-isS-UMeBJ4QQJxm6-4K2uTaVphASXR6E7xWai70i-oZvHSOjubUOYO2Lz_iTKU8qzgRJL4UY/s400/Make_believe_email.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5237090268734668818" /></a>bluecashew Kitchen Pharmacyhttp://www.blogger.com/profile/11120214810871146168noreply@blogger.com0tag:blogger.com,1999:blog-5309901621938828716.post-49063420013997233392008-08-11T15:42:00.008-04:002008-08-18T19:16:29.620-04:00Cheese and Nut Loaf with Wild Mushroom Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh19UBtUwa8YyWIpLVeqp8fyf3hl-islrigf3rG5VS0wIrAOUUCjvz-PxpG4Vr0Ui9Xa7QrlbXJ6HV8ToB96gbsnBg5QvFdOLyECgYqL_vr5ja4kSSxKydNn2dm6pNfk9jE6ecL5hD4o84/s1600-h/Greenscookbook.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh19UBtUwa8YyWIpLVeqp8fyf3hl-islrigf3rG5VS0wIrAOUUCjvz-PxpG4Vr0Ui9Xa7QrlbXJ6HV8ToB96gbsnBg5QvFdOLyECgYqL_vr5ja4kSSxKydNn2dm6pNfk9jE6ecL5hD4o84/s320/Greenscookbook.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5233364972389829458" /></a><br />The other day, Gregory came home from family business & the scorching Miami heat to the “chilly” Hudson Valley (we have been having a terrific summer!!!) Anyway, he needed a hearty, nice meal to arrive home too. Last Christmas our wonderful neighbors across the street Anna, David and their super kids Julian and Violet Yaffe, gave our home a vegetarian cookbook "The Greens Cookbook" by <a href="http://www.randomhouse.com/features/deborahmadison/">Deborah Madison</a>. Anna had suggested the Cheese and Nut Loaf with Wild Mushroom Sauce. So, I took Anna’s suggestion and whipped up this wonderful hearty delight. Boy! Was the vegetarian terrine tasty and rich, cooked in an <a href="https://www.bluecashewkitchen.com/shop/manufacturers.php?manufacturerid=89">Emile Henry Loaf Pan</a> it came out like magic!!! The loaf was soft, dense and was definitely a satisfying main coarse, served with a side of garlic string beans <a href="http://www.davenportfarms.com/">from Davenport Farms</a>. The next day, as a left over, we put slices on toasted12 Grain Bread for lunch. A extra yummy sandwich….<br /><br />Cheese and Nut Loaf<br /><br />1 ½ cups cooked brown rice<br />1 ½ cups walnuts<br />½ cup cashews<br />1 medium yellow onion, finely chopped<br />2 tablespoons butter<br />Salt to taste<br />2 cloves of garlic, finely chopped<br />½ cup mushrooms, wiped clean and chopped<br />½ to one ounce dried shitake or porcini mushrooms, soaked for 20 minutes in hot water and chopped<br />2 tablespoons parsley, chopped<br />2 teaspoons thyme leaves, chopped, or ½ teaspoon dried thyme<br />1-tablespoon marjoram, chopped, or 1 teaspoon dried marjoram<br />1-teaspoon sage, chopped, or ½ teaspoon dried sage<br />4 eggs beaten<br />1-cup cottage cheese<br />9 to 12 ounces cheese, grated (use a variety of cheeses, depending on what you have on hand and make sure they go well together…I used Gruyere, Mild Cheddar, Jack.<br />Ground Pepper<br /><br />Preheat the oven to 350° Fahrenheit. Begin by cooking the brown rice, unless you have some cooked. Roast the nuts in the oven for 5 to 7 minutes, and then chop them finely.<br /><br />Cook the onion in the butter over moderate heat until translucent; then season with salt and add the garlic, chopped mushrooms, dried mushrooms, and herbs. Cook until the liquid being released by the mushrooms has been reduced. Combine this mixture with the rice, nuts, eggs, cottage cheese, and grated cheese. Season to taste with freshly ground pepper and additional salt, if needed.<br /><br />Lightly butter an Emile Henry Loaf Pan; then line it with buttered wax paper or parchment paper. Fill the pan and bake the loaf at 375° Fahrenheit until the top is golden and rounded, about 1 to 1 ¼ hours. The loaf should be firm when you give the pan a shake.<br /><br />Let the loaf sit 10 minutes before turning it out onto a serving plate, then take off the paper. Serve with the Wild Mushroom Sauce (see below)<br /><br />Wild Mushroom Sauce<br />2 tablespoons butter<br />2 tablespoons flour<br />3 cups Wild Mushroom Stock or Broth<br />1-tablespoon tomato sauce or 1 teaspoon of pureed sun dried tomatoes, I combo-ed and used both!<br />4 tablespoons cream<br />Salt<br />Pepper<br /><br />Melt the butter in a<a href="https://www.bluecashewkitchen.com/shop/product.php?productid=3551&cat=0&page=1"> Viking Cookware Saucepan</a>, then stir in the flour with a sauce whisk, cook over a low flame for about 2 minutes, stirring frequently. Remove from heat to let cool slightly. Bring the mushroom stock to a boil; whisk it into the cooled roux. Stir in the tomato and the cream and season with salt and pepper to taste. Cook over low heat, stirring frequently, for 20 to 25 minutes.<br /><br />Enjoy!!!!<div><br /></div><div>SBN</div>bluecashew Kitchen Pharmacyhttp://www.blogger.com/profile/11120214810871146168noreply@blogger.com0tag:blogger.com,1999:blog-5309901621938828716.post-21259605554998858642008-08-11T10:52:00.005-04:002008-08-11T16:12:41.545-04:00Joseph Joseph Colander<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_Go_a8LSXv7c/SKBWZ4EiEXI/AAAAAAAAAAg/98Dl4YV0wCI/s1600-h/BlackFoldingColander.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_Go_a8LSXv7c/SKBWZ4EiEXI/AAAAAAAAAAg/98Dl4YV0wCI/s400/BlackFoldingColander.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5233277769552630130" /></a><br />I'm pretty privileged that I have a decent sized apartment in Manhattan but as is typical, my kitchen is quite diminutive, so space is tight. A few companies have begun to tackle this issue with space saving accessories using collapsable designs and highly flexible polymers/elastomers (plastics and rubbers). There's no getting around cookware of course - not until someone develops a foldable stainless steel - but the clever chaps at <a href="https://www.bluecashewkitchen.com/shop/manufacturers.php?manufacturerid=98&sort=&sort_direction=&page=1">Joseph Joseph</a> have shown ingenuity in their innovation and saved me approximately 12 cubic inches with their <a href="https://www.bluecashewkitchen.com/shop/product.php?productid=4030&cat=0&page=2">Folding Colander</a>. I picked one up yesterday from <a href="https://www.bluecashewkitchen.com/">bluecashew</a>, while I was taking a drive with my dogs. The colander is a cinch to assemble, comes in a single piece of polypropylene, folds and locks quickly and easily. Collapsing it took a few practice runs to get the knack of but having it flat so I can store it with my cutting mats is brilliant. The old metal colander went straight into my growing storage of old items that will fill my (future) summer house. <div><br /></div><div>I am interested in how long the seamless joints last - though I know that polyprop. is pretty durable I am a little skeptical - but I trust that sufficient testing was done in prototyping. Honestly, if it lasts a year I'm happy to reinvest the $20 purely for the great design and the space I'm saving.</div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-5309901621938828716.post-88946186387128962392008-08-01T16:03:00.005-04:002008-08-05T16:20:08.044-04:00Eva Solo<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Go_a8LSXv7c/SJNvJMzMQ8I/AAAAAAAAAAY/vIQTfug4xoM/s1600-h/515240.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://2.bp.blogspot.com/_Go_a8LSXv7c/SJNvJMzMQ8I/AAAAAAAAAAY/vIQTfug4xoM/s400/515240.jpg" alt="" id="BLOGGER_PHOTO_ID_5229645796152722370" border="0" /></a><br /><a href="http://en.wikipedia.org/wiki/Denmark">Denmark</a>'s total population is less than half that of New York city and from these mere 5.5 Million people some of the world's greatest designers, engineers and scientists - and I was always led to believe that you needed sun to grow. The Danes are nevertheless, amongst the progress people on the planet and have, in many ways, defined contemporary architecture furniture and industrial/product design.<div><br /></div><div>This prominence is felt at <a href="https://www.bluecashewkitchen.com/">bluecashew</a> and no more acutely punctuated by the <a href="https://www.bluecashewkitchen.com/shop/manufacturers.php?manufacturerid=105">Eva Solo</a> range of home and kitchen accessories and tools. Just about two years ago I worked hard to track down a supplier of the <a href="https://www.bluecashewkitchen.com/shop/product.php?productid=4124&cat=0&page=1">Round Knife Magnets</a> but I couldn't find one in the US, forcing me to import them directly from the great land of the Danes. The effort was worth it. Without knives on them, they're a work of art. Simple, subtle, beautiful. I've had people ask me what they're for and enjoy their appreciation as I pull a clean cleaver out of the dishwasher and plant it securely on one of the super strong magnets. Oh yes, the magnets are so powerful I managed to give myself a serious blood blister when installing them - I really must read instructions!!</div><div><br /></div><div>In any small kitchen, space is of course of the essence and these compliment my sense of spatial efficiency.</div><div><br /></div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-5309901621938828716.post-59954747890604410852008-07-31T11:28:00.003-04:002008-08-05T16:19:06.341-04:00Who the Hell Am I?Winding our way home from a spa in the middle of <a href="http://nysparks.state.ny.us/regions/catskill.asp">Catskills</a>, we decided to drop in on our old friends Sean and Gregory at <a href="https://www.bluecashewkitchen.com/">bluecashew</a>. Being a dab hand in the kitchen and a product designer by training, I always enjoying perusing the wares there and on this occasion, more than before, I got the sense that this is more than a store, it's an experience. I can't bring myself to call it an inventory, it's more of a collection and it's curated with profound insight of home function and exquisite taste for great design.<div><br /></div><div>So, while I was gushing over the beautifully crafted <a href="https://www.bluecashewkitchen.com/shop/manufacturers.php?manufacturerid=98">Joseph Joseph</a> range the supremely functional <a href="https://www.bluecashewkitchen.com/shop/manufacturers.php?manufacturerid=88">Viking</a> products and all the Danish masterpieces (such as <a href="https://www.bluecashewkitchen.com/shop/manufacturers.php?manufacturerid=105">Eva Solo</a>) that are difficult to find anywhere else, I asked if I could begin to exercise my product design chops by contributing to the Dose (this blog). </div><div><br /></div><div>So, back to the title of the post: Who The Hell Am I? For a formal profile it's probably easiest to look at my <a href="http://www.linkedin.com/pub/0/573/263">Linked In profile </a>and in brief I am Founding Partner and Creative Director of a digital agency called <a href="http://www.lastexit.tv/">Last Exit</a> based in New York City and London, UK. Born and raised in London I started my career as product designer and was lucky enough to work with agencies such as PDD. I have a deep fascination and passion for <a href="http://en.wikipedia.org/wiki/Ergonomics">ergonomics</a> and the human-machine interface. Something that is so critical in the design of kitchen products/accessories: high functionality and utility, safety and beauty.</div><div><br /></div><div>I've guest lectured and critiqued at many design schools on both sides of the Atlantic and hold two degrees in Engineering/Product Design and 3d/Spatial Design - I never wanted to leave school! I love, love, love the great outdoors and think of my kitchen as a meditation chamber - it's so cathartic, no?</div><div><br /></div><div>So, with <a href="https://bluecashewkitchen.com/shop/pages.php?pageid=3">Sean and Gregory's</a> blessing and G's assistance, I'm going to post wee articles here from time to time and will focus my writing on the products and the designers themselves. Lovely!</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-5309901621938828716.post-59312660483110257302008-07-28T15:26:00.004-04:002008-07-28T15:51:29.752-04:00The moral of the story is....<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigybiDk-KfWq0_2p5aoy01b2qp3ngqH9BMddM_N_nNbjIoKP6Bb3re1QaDDI6u39AJR612lwasMc46eoT3KJqkBUA7kQPneZfXvYVSRZRmCny3Ya28l2LJsuxxWmQ8pWY3mbhDKQde0HU/s1600-h/penny.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigybiDk-KfWq0_2p5aoy01b2qp3ngqH9BMddM_N_nNbjIoKP6Bb3re1QaDDI6u39AJR612lwasMc46eoT3KJqkBUA7kQPneZfXvYVSRZRmCny3Ya28l2LJsuxxWmQ8pWY3mbhDKQde0HU/s320/penny.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5228154714482578162" /></a><br /><div><br /></div>There is a Folk Lore Superstition regarding the giving of a knife as a gift. If the knife is given to a friend, money has to be exchanged as well. It is considered very bad luck to give a knife to someone with out exchanging money or the friendship will be cut by the knife.... Because of this superstition it is common that the gift of a knife be given along with a penny, nickel, or dime so that the recipient can give back the coin, thereby saving the friendship from being severed by the giving of the sharp blade. The exact origin of the superstition is unclear, but even today most people will include a coin with the gift of a knife. The moral of the story is.....it is far better to be safe than sorry.<div><br /></div><div>xo,</div><div>g</div>bluecashew Kitchen Pharmacyhttp://www.blogger.com/profile/11120214810871146168noreply@blogger.com1