tag:blogger.com,1999:blog-71601772410080440682024-03-13T11:11:55.475-04:00Bevy RichmondEmma Swannhttp://www.blogger.com/profile/00823299285602753492noreply@blogger.comBlogger168125tag:blogger.com,1999:blog-7160177241008044068.post-11032841933348601592015-05-06T06:00:00.000-04:002015-05-06T06:00:00.651-04:00Maple Blueberry Breakfast Sausage<div class="separator" style="clear: both; text-align: center;">
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This fruity twist on traditional breakfast sausage is a welcomed change to our typical Saturday morning breakfast. We had a similar item at a hotel brunch last year and loved them! I'm not sure what took me so long to recreate them but I finally did.</div>
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To make Maple Blueberry Breakfast Sausage, you'll need one pound of ground pork breakfast sausage. I buy it already flavored with sage - Jimmy Dean's is good, or if you're local to Richmond, check out <a href="http://sausagecraft.com/products/" target="_blank">SausageCraft</a>. In a bowl, mix together the sausage with about 1/2 cup of roughly chopped blueberries and two tablespoons of maple syrup.</div>
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Cook over medium high heat in a skillet as you would with regular sausage. Some berries will fall out, but they'll release juices in the pan and enhance the overall flavor. Enjoy as you would regular sausage!</div>
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<b>Maple Blueberry Breakfast Sausage</b></div>
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<li>1 pound ground breakfast sausage</li>
<li>½ cup fresh blueberries, chopped</li>
<li>2 tablespoons maple syrup</li>
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<b>1. </b>In a bowl, combine the sausage, blueberries, and syrup. </div>
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<b>2. </b>Mix well and form into patties. Cook in a frying pan over medium high heat until cooked through. Serve hot.</div>
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Anonymoushttp://www.blogger.com/profile/00775244765443104860noreply@blogger.com1tag:blogger.com,1999:blog-7160177241008044068.post-91229444785621784502015-03-11T20:36:00.000-04:002015-03-11T20:36:07.896-04:00Sonoma Chicken SaladHello there! It has clearly been quite a while since I have posted anything on my little site, but I've had a lot going on. The past few months have been busy for us with new jobs, a new house, and a new baby on the way!<br />
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Needless to say, my schedule has been busy and my appetite has been off, so my posting was...non-existant. I've been eating a lot of standard, simple things (chicken, chili, pork, veggies, rice) and being in between kitchens, I didn't quite have the means to be inspired or the equipment to try anything new.<br />
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I guess that all changed the other day when the temperature finally stayed above 50 degrees for more than one minute. I found myself mashing up two of my favorite chicken salad recipes: Whole Foods with grapes and pecans and Ukrop's classic tarragon chicken salad.<br />
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I picked up about a pound of shredded, cooked chicken and mixed it together with Duke's mayonnaise, sliced celery, sliced grapes, chopped tarragon, and a little bit of mustard.<br />
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This chicken salad is fabulous on a salad, on a cracker, on a sandwich, or alone!<br />
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So while I will continue to have a lot going on this year, my posts are probably to be sporadic and rather inconsistent. But I still plan to pop on here when the time is right and when I have something worthwhile to share - like a chicken salad mashup, obviously.<br />
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<b>Sonoma Chicken Salad</b><br />
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<li>1 pound boneless, skinless chicken breasts, shredded or chopped</li>
<li>1 cup Duke's mayonnaise</li>
<li>1 cup red seedless grapes, halved </li>
<li>2 stalks celery, thinly sliced</li>
<li>2-3 tablespoons chopped tarragon leaves</li>
<li>1 tablespoon Dijon mustard</li>
<li>Salt/pepper/garlic powder/onion powder to taste</li>
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<b>1.</b> In a bowl, combine all ingredients. Serve chilled on bread, crackers, or a salad.</div>
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Anonymoushttp://www.blogger.com/profile/00775244765443104860noreply@blogger.com0tag:blogger.com,1999:blog-7160177241008044068.post-28447753206038526702014-12-10T06:00:00.000-05:002014-12-10T06:00:02.283-05:00When Life Hands You Lemons…Make Limoncello!<div class="separator" style="clear: both; text-align: center;">
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<i>Today on Bevy we're featuring a special guest post from my mother-in-law, Sue Vick, who shares how to make homemade Limoncello. It's surprisingly easy, 100% delicious, and makes for a perfect holiday gift!</i><br />
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After weeks of waiting, the Limoncello is ready! </div>
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Limoncello is a lemon liqueur that originated in Southern Italy more than a century ago. Limoncello is traditionally served chilled as an aperitif or an after-dinner <i>digestivo</i>. Along the Amalfi Coast, it is usually served in small ceramic glasses that are also chilled. I first enjoyed Limoncello in earnest a few years ago while on a fabulous trip to the Amalfi Coast. Lemons grow in abundance in the region and the local shops are filled with displays of the golden liqueur. The “liquid gold” was always offered at the end of our delicious meals. We always accepted. </div>
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Limoncello gets its flavor and distinctive, almost neon-yellow color from the infusion of the lemon skins in pure alcohol. I have seen various recipes that call for Everclear or grain alcohol, but as neither is legally sold in Virginia I opted for Smirnoff 100 proof vodka. </div>
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Admittedly, the very best Limoncello is made in Italy because they have the very best lemons. But, you can make excellent Limoncello at home. Why do it? Because it is easy to make and many commercial Limoncellos are too sweet. It turns out all you need to make truly incredible Limoncello are some good lemons, a bottle of stiff vodka, and just a little patience. </div>
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When you make your own, you can use the best citrus available and control the sugar to your taste - a good reason to experiment with different recipes and different batches. And while it is traditionally a drink enjoyed during the heat of the summer, it is also a nice little gift to share with friends and family at Christmas. </div>
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<b>Homemade Limoncello</b></div>
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<li>6 1/3 cups or 1.5 liter vodka </li>
<li>15 lemons</li>
<li>5 cups water</li>
<li>4 cups of sugar</li>
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To make the Limoncello: This recipe occurs in 2 different stages: first the macerating of the lemon peels in alcohol, and then the actual brewing or mellowing with the sugar syrup.</div>
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<b>First stage: </b><br />
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Wash and dry the lemons. If you can, use organic lemons as they are free of pesticides and wax. Peel the lemons, making sure to only separate the yellow part of the peel from the fruit, and not go too deep. Take care to avoid the white pith as it will add a bitter taste to the Limoncello. This is best accomplished with a sharp vegetable peeler, but you can also use a Microplane grater made especially for zesting citrus. I used a combination of the two tools. Save the zested/peeled lemons for another use (salad dressing, marinade or lemonade!)<br />
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Place the peels in a large glass jar and add the vodka. Seal tightly and store in a cool dark place for 10 days to two weeks. Some recipes recommend steeping for as long as 40 days. Basically, the longer the better. I placed my jars in a cabinet in the basement for 12 days. This steeping period is necessary for the essence of the lemon oil to seep into the alcohol. You can shake the jar occasionally, but resist the urge to open up the jar. The liquid will become bright yellow and very aromatic.<br />
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After macerating for two weeks, the alcohol is now ready to be drained and mixed with the water and sugar.<br />
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Combine the sugar and water in a saucepan over medium heat and stir until the sugar is completely dissolved and the syrup just comes to a boil. Some recipes call for filtered or distilled water, but I used good old Richmond, Virginia tap water. Remove the simple syrup from heat and let cool. I don’t like my Limoncello too sweet, so by all means experiment with the simple syrup and make it to your liking. </div>
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Drain the lemon peel infusion from the jars through a moistened cheesecloth or coffee filter into a clean jar. Discard the peels. Repeat if necessary. Mix in the cooled sugar water with the drained liquid. <br />
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Now, for the second time, you have to exercise control and patience. Close and seal your jars tightly and let the liquid mellow for another two weeks to one month in the same cool dry place. Additional aging will result in a smoother marriage of flavors. Again, the longer the better.</div>
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Using a funnel, pour the liqueur into sterilized bottles. You can order bottles and personalized labels on-line. <br />
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Serve chilled. <i>Salut, e cento anni</i>!<br />
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Anonymoushttp://www.blogger.com/profile/00775244765443104860noreply@blogger.com4tag:blogger.com,1999:blog-7160177241008044068.post-38195353284883717012014-12-08T06:00:00.000-05:002014-12-08T11:48:16.601-05:00Pumpkin Scones with Maple Cinnamon Butter<div>
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Although most of the leaves have fallen from the trees by now (tear), I'm still working frivolously to achieve my not-so-lofty goal of consuming as many pumpkin flavored things as possible before the season ends.<br />
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Luckily, I can easily achieve my goal, especially when I have: </div>
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1) a solid two weeks left before the winter solstice</div>
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2) 8 pumpkin scones freshly baked with maple cinnamon butter sitting in my kitchen</div>
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Forget all those dry, crumbly scones you've begrudgingly eaten in the past. These are soft and chewy with a crisp crust; when you slather them with maple cinnamon butter, they make you forget that the polar vortex is on its way again.</div>
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At first, I was not sure I'd be able to pull these off (since I'm not the best baker in the world). They ended up being kind of fun to make and pretty simple, too. Once the dough is made, it's transferred to a lightly floured surface and patted into a 1½”-thick disk. </div>
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The disk is cut into 8 wedges and doused in buttermilk — which soaks into the scones, giving them the soft center. Top with raw sugar for an extra sweet crunch.</div>
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The maple cinnamon butter is so simple a snowman could do it. Speaking of, <a _blank="" href="https://www.youtube.com/watch?v=5xGEMyn4DKY" style="color: #e06666;">do you want to build one</a>? Or ride our bikes around the halls? Or mix butter, maple syrup, cinnamon, and salt together in a small bowl? If you're on board with the <i>Frozen </i>references, the butter is to the scones what Anna is to Elsa — necessary.</div>
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So as you're preparing your holiday menus, I hope these make the nice list. Even the naughtiest holiday houseguest in the world would want these for brunch. </div>
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<b>Pumpkin Scones with Cinnamon Butter</b></div>
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Scones:</div>
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<li>½ cup granulated sugar</li>
<li>2 teaspoons baking powder</li>
<li>1 teaspoon ground ginger</li>
<li>½ teaspoon freshly grated nutmeg</li>
<li>¾ teaspoon ground cinnamon</li>
<li>½ teaspoon kosher salt</li>
<li>¼ teaspoon ground cloves</li>
<li>¼ teaspoon baking soda</li>
<li>2 cups all-purpose flour, plus more for surface</li>
<li>¾ cup (1½ sticks) chilled unsalted butter</li>
<li>½ cup chopped fresh (or frozen, thawed) cranberries OR pecans (optional)</li>
<li>1 large egg</li>
<li>½ cup canned pure pumpkin</li>
<li>¼ cup buttermilk, plus more for brushing</li>
<li>2 tablespoons raw sugar</li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: disc; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1 cup pecans, chopped</span></li>
</ul>
</div>
<div>
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Cinnamon Butter:<br />
<ul>
<li>¼ cup (½ stick) unsalted butter, room temperature</li>
<li>1 teaspoon pure maple syrup</li>
<li>¾ teaspoon ground cinnamon</li>
<li>¼ teaspoon kosher salt</li>
</ul>
<b><br /></b>
<b>1. </b>Mix butter, maple syrup, cinnamon, and salt in a small bowl.*<br />
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<b>2.</b> Whisk granulated sugar, baking powder, ginger, nutmeg, cinnamon, salt, cloves, baking soda, and 2 cups flour in a large bowl. Using the large holes on a box grater, grate in butter, tossing to coat in dry ingredients as you go; toss in cranberries or pecans, if using. Mix in egg, pumpkin, and ¼ cup buttermilk.</div>
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<b>3.</b> Transfer dough to a lightly floured surface and pat into a 1½”-thick disk. Cut into 8 wedges; transfer to a parchment-lined baking sheet. Freeze until firm, 25 minutes.</div>
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<b>4. </b>Preheat oven to 400F. Brush scones with buttermilk and sprinkle with raw sugar. Bake until golden brown, 25–30 minutes. Serve with cinnamon butter. Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in the microwave, if desired.<br />
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<i>*DO AHEAD: Cinnamon butter can be made 4 days ahead. Cover with foil or wrap and chill.</i></div>
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Anonymoushttp://www.blogger.com/profile/00775244765443104860noreply@blogger.com0tag:blogger.com,1999:blog-7160177241008044068.post-13680464493702191392014-12-03T06:00:00.000-05:002014-12-03T06:00:11.011-05:00Grilled Steak Salad with Roasted Beets'Tis the season for waistline expansion. I'm already feeling my motivation to exercise dwindling fast and my desire for hot comfort food increasing faster. Bring on the <a _blank="" href="http://bevyrichmond.blogspot.com/2013/02/spiked-chili.html" style="color: #e06666;">chili</a>, <a _blank="" href="http://bevyrichmond.blogspot.com/2013/02/orecchiette-with-bolognese-sauce.html" style="color: #e06666;">sauces</a>, and <a _blank="" href="http://bevyrichmond.blogspot.com/2014/01/fire-roasted-tomato-basil-soup-and.html" style="color: #e06666;">soups</a>.<br />
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One way we continue to keep both warm and healthy in the late autumn/early winter months is by serving up hot salads. It's not the lettuce that's hot (obviously) <span style="background-color: white; color: #545454; font-family: arial, sans-serif; font-size: x-small; line-height: 18.2000007629395px;">— </span>it's the toppings. One of my favorites combines fresh-off-the-grill, peppered, juicy steak with earthy, oven-roasted beets.<br />
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As with <a _blank="" href="http://bevyrichmond.blogspot.com/2013/04/double-header-basil-and-lemon-chicken.html" style="color: #e06666;">roasted broccoli</a>, I could honestly eat an entire pan of sweet, roasted beets. When they're seasoned with thyme, salt, and pepper, I just find them irresistible! They're satisfying but light and the perfect addition to a fall salad.<br />
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So the beets are great, but what about the meat? A thin strip steak works best for salads in my opinion; it doesn't require a lot of fussing to make it taste great. We seasoned it here with only Kosher salt and ground peppercorns before firing it up on the grill.<br />
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What are some of your healthy winter food favorites?<br />
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<b>Steak Salad with Roasted Beets</b><br />
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<ul>
<li>4 cups lettuce of choice</li>
<li>1 can of cut beets</li>
<li>1/4 cup extra virgin olive oil</li>
<li>1 tablespoon fresh thyme leaves, minced</li>
<li>2 teaspoons kosher salt</li>
<li>1 teaspoon freshly ground black pepper</li>
<li>Balsamic vinegar and extra virgin olive oil to taste, for dressing</li>
<li>1/2 avocado, diced</li>
<li>Crumbled goat cheese</li>
<li>Cherry tomatoes</li>
<li>2 boneless strip steaks, grilled</li>
<li>Lawry's Seasoned Salt and ground black pepper</li>
</ul>
<b>1.</b> Preheat the oven to 400 degrees. Open the can of beets; in a medium bowl, toss to combine with olive oil, thyme, salt, and pepper.<br />
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<b>2.</b> Place the beets on a sheet pan lined with aluminum foil. Roast for 35 to 45 minutes, turning once or twice with a spatula, until the beets are tender. Remove from pan and allow to cool for 5 minutes.<br />
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<b>3.</b> In a large bowl, toss beets with lettuce of choice (spinach, green mix, arugula) and cherry tomatoes. Season to taste with olive oil and balsamic vinegar. Add Lawry's Seasoned Salt and ground black pepper to taste, if desired.<br />
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<b>4.</b> Plate the salad and top with sliced avocado, crumbled goat cheese and grilled steak.Anonymoushttp://www.blogger.com/profile/00775244765443104860noreply@blogger.com0tag:blogger.com,1999:blog-7160177241008044068.post-42006956517608067342014-11-20T06:00:00.000-05:002014-11-20T06:00:02.221-05:00Salted Caramel-Chocolate Pecan PieFood hybrids are all the rage. One delicious food mates with another delicious food and they have one really, really, ridiculously good tasting baby. Think: Cronuts (a croissant and a bagel). Quesarito (a burrito rolled in a quesadilla). And, the seasonally-appropriate Turducken (chicken stuffed in a duck stuffed in a turkey).<br />
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While most people probably won't spend hours cooking a Turducken next week, this tasty Salted Caramel-Chocolate Pecan Pie from Southern Living takes little time and is sure to mix things up at your Thanksgiving table. A cross between a fudge pie and pecan pie, this is just the kind of food hybrid that demands attention at the table. Those perfectly spiraled pecans don't hurt, either.<br />
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To make this pie the easy way, start with a frozen pie crust. If you're the Type A "everything-must-be-homemade" person on Thanksgiving, start by making your own pie crust. The chocolate filling comes next, which is fairly simple: sugar, butter, flour, unsweetened cocoa, corn syrup, vanilla extract, and eggs. Toasted chopped pecans are added right before it's baked to give the pie additional texture.<br />
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To arrange the pecans on the pie, start by making large circles around the outer edge of the pie. Continue working inwards, stacking the pecans on top of one another.</div>
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Now, you'll either need to make a Salted Caramel Topping or buy some from Trader Joe's. While I am most definitely not Type A, I <i>did</i> decide to home make it for this pie; caramel just seemed easier to make than crust.<br />
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Drizzled over the pecans, the Salted Caramel Topping is the final touch.<br />
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A pie we can all be thankful for this season.<br />
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<b>Salted Caramel-Chocolate Pecan Pie</b><br />
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<ul>
<li>2 cups toasted pecan halves</li>
<li>1 (9-inch) unbaked deep-dish pie crust shell</li>
</ul>
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<b>Chocolate Filling Ingredients</b><br />
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<ul>
<li>1 1/2 cups sugar</li>
<li>3/4 cup butter, melted</li>
<li>1/3 cup all-purpose flour</li>
<li>1/3 cup 100% cacao unsweetened cocoa </li>
<li>1 tablespoon light corn syrup</li>
<li>1 teaspoon vanilla extract </li>
<li>3 large eggs </li>
<li>1 cup toasted chopped pecans</li>
</ul>
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<b>Salted Caramel Topping Ingredients</b><br />
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<ul>
<li>3/4 cup sugar</li>
<li>1 tablespoon fresh lemon juice</li>
<li>1/3 cup heavy cream</li>
<li>4 tablespoons butter</li>
<li>1/4 teaspoon table salt</li>
<li>1/2 teaspoon sea salt</li>
</ul>
</div>
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<b>1. </b><i>Prepare Chocolate Filling:</i><b> </b>Preheat oven to 350F. Stir together first 6 ingredients in a large bowl. Add eggs, stirring until well blended. Fold in chopped pecans. Pour mixture into unbaked deep-dish pie crust shell.<br />
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<b>2. </b>Bake at 350F for 35 minutes. Filling will be loose but will set as it cools. Remove from oven to a wire rack.</div>
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<b>3. </b><i>Prepare Salted Caramel Topping:</i> Bring 3/4 cup sugar, 1 tablespoon lemon juice, and 1/4 cup water to a boil in a medium saucepan over high heat. Do not stir. Boil, swirling occasionally after sugar begins to change color, 8 minutes or until dark amber. Do not walk away from the pan, as the sugar could burn quickly once it begins to change color. Remove from heat; add cream and 4 tablespoons butter. Stir constantly until bubbling stops and butter is incorporated (about 1 minute). Stir in table salt.</div>
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<b>4. </b>Arrange pecan halves on pie. Top with warm caramel. Cool 15 minutes; sprinkle pie with sea salt.</div>
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Anonymoushttp://www.blogger.com/profile/00775244765443104860noreply@blogger.com0tag:blogger.com,1999:blog-7160177241008044068.post-83469875002677640682014-11-18T06:00:00.000-05:002014-11-18T06:00:05.942-05:00Classic Apple Pie<div class="separator" style="clear: both; text-align: center;">
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Even though I haven't hosted Thanksgiving before, I like to be helpful to the host by bringing a dessert to share. I read something recently in Bon Appetit all about <a href="http://www.bonappetit.com/entertaining-style/holidays/article/thanksgiving-etiquette-guide" target="_blank">Thanksgiving etiquette</a>. It was so elaborate that it was almost silly...<br />
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<i><b>No </b>scented candles! Roasting turkey and stuffing should be the only aromas.</i></div>
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<i><b>Married and established couples</b> should be split up. Consider placing newly formed couples opposite each other rather than side by side.<br /><br />On <b>no account</b> should you ever consult <b>Google </b>to settle an argument; remember: a gentleman never resorts to fact.</i><div>
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<br />There was a section in the issue about "suggested" desserts to serve. And, the interesting part was this: you <i>don't have </i>to have pumpkin pie on your Thanksgiving dessert table.<br />
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Say what? You're either thinking: <i>I don't? But I love pumpkin pie; it's classic and a must.</i> Or, you're all: <i>Pumpkin isn't my family's thing; never has been, never will be</i> - and you don't rock the orange pie this time of year.<br />
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It's a simple thought, often overlooked in the pumpkin-crazed world in which we live, but it's the truth. There are lots of seasonal desserts out there to choose from! If your heart isn't set on pumpkin this year but you feel at a loss for what to bake, I'm sharing two pie recipes this week in anticipation for next week's big meal.<br />
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First up is an all-American classic: <b>Apple Pie</b>.<br />
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Classic apple pie is homemade goodness at its very best. Apples are already a delicious snack alone, so you don't need me to tell you that they're best baked, in a caramel sauce, underneath flaky, golden crust, with a scoop of vanilla ice cream on the side.<br />
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Now my mouth is watering again...<br />
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<b><br /></b>This particular slice had just come out of the oven; I clearly couldn't wait very long to scoop it on my plate.<br />
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But before the above can happen, there's just a little bit of prep work that needs to be done. Apples must be sliced; caramel sauce must be made; and dough must be rolled.<br />
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This Apple Pie recipe calls for very thinly-sliced, peeled apples - cut to about ⅛-inch thick. It'll go by faster if someone peels, the other slices. Once finished, place the slices into a large bowl and mix with lemon juice (to prevent browning).<br />
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For the caramel sauce - which I wanted to chug directly from the pot - you'll need to gently melt butter in a saucepan at medium-low heat. Stir in flour to form a paste, then add white sugar, brown sugar, water, cinnamon, nutmeg, cornstarch, and vanilla. Bring all of that to a boil. Reduce temperature and simmer for about 5 minutes or once caramel coats the back of spoon.<br />
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The fruits of your labor!</div>
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<b>Apple Pie</b><br />
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<ul>
<li>1 9-inch double pie crust (recipe follows)</li>
<li>6-8 Granny Smith apples—peeled, cored and sliced (about 3½-4 cups)</li>
<li>Juice of ½-1 lemon</li>
<li>½ cup unsalted butter</li>
<li>3 tablespoons all-purpose flour</li>
<li>½ cup white sugar</li>
<li>½ cup packed brown sugar</li>
<li>3⅔ tablespoons water</li>
<li>1 teaspoon cinnamon</li>
<li>¼ teaspoon nutmeg</li>
<li>1 tablespoon cornstarch</li>
<li>1 teaspoon vanilla</li>
<li>Egg whites (to brush crust)</li>
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<b>1. </b>Peel, core, and very thinly slice the apples to about ⅛-inch thick slices. Place into a large bowl and mix with lemon juice (to prevent browning).</div>
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<b>2. </b>Melt butter in a sauce pan at medium-low heat. Stir in flour to form a paste. Add white sugar, brown sugar, water, cinnamon, nutmeg, cornstarch, and vanilla; bring to a boil. Reduce temperature, and simmer for 5 minutes or once caramel coats the back of spoon.</div>
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<b>3. </b>Preheat oven to 350 degrees. Meanwhile, place the bottom crust in a 9-inch glass pie pan and brush with egg whites to prevent it from becoming soggy. Place your pie on an aluminum-foil covered cookie sheet. </div>
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<b>4. </b>Once butter mixture is caramelized, combine with apples, reserving ¼ of mixture. Fill pie crust with apples, mounded slightly. Cover with a lattice work crust (or normal top crust if desired) and brush top with reserved butter mixture. Bake for one hour on the middle or bottom oven rack.</div>
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<i>Note: If using a lattice crust, cut your slices before starting on the rest of the pie and save in refrigerator until ready.</i><br />
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<b>Perfect Pie Crust</b><br />
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<ul>
<li>1½ cup Crisco (vegetable shortening)</li>
<li>3 cups all-purpose flour</li>
<li>1 egg</li>
<li>5 tablespoons cold water</li>
<li>1 tablespoon white vinegar</li>
<li>1 teaspoon Salt</li>
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<b>1. </b>In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.</div>
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<b>2. </b>Separate the dough into thirds*. Form three evenly sized balls of dough and place each into separate large Ziploc bags. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)</div>
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<b>3. </b>When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.</div>
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<b>4. </b>With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.<br />
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<i>Note: Separating it into thirds will result in three thin crusts. If you prefer a more substantial crust, separate it in half.</i></div>
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Brian Swannhttp://www.blogger.com/profile/03758110456585197635noreply@blogger.com2tag:blogger.com,1999:blog-7160177241008044068.post-73646550842386807832014-11-06T06:00:00.000-05:002014-11-06T06:00:03.736-05:00Crispy Curried Chicken<div>
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What are the first things that come to mind when someone says "Indian food?" For me, it's: spicy, soupy, oily, rich, fatty, laborious, curry powder...curry powder...<br />
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While I'm not the biggest fan of Indian cuisine, I absolutely love spicing things up with curry powder. That probably makes no sense and you're thinking, "if she likes curry powder, she likes Indian food. Duh." But, everyone can be a little picky, right? While I like the spice that is curry powder, I'm not fully on board (yet) with traditional Indian dishes like <b>chole bhature </b>(A spiced, curried chickpea dish) or <b>rogan josh </b>(a lamb or goat curry).<br />
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Actually, if I'm being honest, I usually avoid it at all costs. Give me Mexican, Greek, Italian...literally any other regional type of food before Indian. But I recently tried a Crispy Curried Chicken recipe from one of my favorite blogs <a _blank="" href="http://www.thecrepesofwrath.com/" style="color: #e06666;">Crepes of Wrath</a>. It's simple and delicious - just my style; chicken drumsticks and thighs are marinated in a spiced coconut milk mixture, then baked until perfection. I've been thinking about it <i>naan stop</i> since I first tried it.<br />
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First, combine the coconut milk, curry powder, turmeric, salt, ginger, cardamom, peppers, shallot, lime juice and lime zest in a bowl. All the colors!<br />
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Then, place the chicken pieces in a bag or large, shallow dish and pour the marinade over top. Refrigerate for an hour or two, or as long as overnight. I used a large glass baking pan and marinated, covered with aluminum foil, for about 2.5 hours.<br />
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Next, line a rimmed baking sheet with foil, then place a cooling rack inside the sheet. This helps the chicken stay dry and crispy. If you don't have a tray, it's fine to just put the chicken directly in the pan, but it won't be quite as crispy. And we love crispy chicken!<br />
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Put the chicken on the tray and then the tray in the oven; bake for 20 minutes. Remove the chicken and turn it on it's other side; bake for another 20 minutes. Flip the chicken a final time and bake for another 15-20 minutes, until crispy.<br />
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Yes and yesssss.<br />
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If by the third turn, your chicken isn't getting as crispy as you like, you can turn up the oven to 425F to speed things up. Lastly, top with torn cilantro leaves and sprinkle with sea salt.<br />
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Keep calm and curry on.<br />
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<b>Crispy Curried Chicken</b><br />
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<ul>
<li>10-12 chicken thighs and/or drumsticks, skin on</li>
<li>1 14.5 ounce can coconut milk</li>
<li>2 tablespoons curry powder</li>
<li>1 tablespoon turmeric powder</li>
<li>2 teaspoons kosher salt</li>
<li>1 teaspoon ground ginger</li>
<li>¼ teaspoon ground cardamom</li>
<li>2-3 hot peppers, finely minced or sliced (I used 1 jalapeño, 1 serrano and 1 cherry pepper)</li>
<li>1 shallot, finely minced</li>
<li>Juice of 1 lime</li>
<li>Zest of 1 lime</li>
<li>Cilantro, for garnish</li>
<li>Sea salt, for garnish</li>
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<b>1.</b> First, marinate your chicken for at least an hour or two. Combine your coconut milk, curry powder, turmeric, salt, ginger, cardamom, peppers, shallot, lime juice and lime zest in a bowl. Place your chicken pieces in a bag or large, shallow dish and pour the marinade over top. Refrigerate for an hour or two, or as long as overnight. The longer the better!</div>
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<b>2. </b>Preheat the oven to 400F. Line a rimmed baking sheet with foil, then place a cooling tray inside the pan, if you have one - this will help the chicken stay dry and, therefore, crispy. If you don't have a tray, it's fine to just put the chicken directly in the pan, but it won't be quite as crispy.</div>
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<b>3. </b>Line the chicken up on the tray, and bake for 20 minutes. Flip the chicken and bake for another 20 minute. Flip the chicken a final time and bake for another 15-20 minutes, until crispy. Turn the oven up to 425F for this final step if you want to speed things up a bit.<br />
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<b>4.</b> Once golden and crisp, remove from the oven, place in a bowl and garnish with cilantro and sea salt. Serve with a simple salad or some naan.</div>
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Anonymoushttp://www.blogger.com/profile/00775244765443104860noreply@blogger.com0tag:blogger.com,1999:blog-7160177241008044068.post-18008862948669094762014-10-22T06:00:00.000-04:002014-10-22T12:28:55.295-04:00Risotto with Sausage, Mushrooms, & Mint<div>
October 22 is always a special day for us - it's our wedding anniversary. Today, Brian and I celebrate three years of marriage (!). What's so special about year number three? Well, according to <a _blank="" href="http://www.telegraph.co.uk/news/uknews/10335847/Third-year-of-marriage-is-happiest-study-shows.html" style="color: #e06666;">a study out of the UK</a>, the third year marks the point when "couples begin to settle into a comfortable co-existence, having come to terms with each other's imperfections." Hmm...I guess you could call it that. :)</div>
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While we aren't planning on doing any of the traditional (leather) or modern (crystal) gifts for the third year, we are planning on getting a yummy meal out on the town. And how lucky are we that <a _blank="" href="http://richmondrestaurantweek.com/" style="color: #e06666;">Richmond Restaurant Week</a> falls over our anniversary? We'll be eating French fare at <a _blank="" href="http://www.bistrobobette.com/" style="color: #e06666;">Bistro Bobette</a> in Shockoe Slip tonight. We've never been and can't wait.</div>
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Speaking of Europe, when we were there last year for our anniversary, Brian ordered an amazing risotto dish in <a _blank="" href="http://bevyrichmond.blogspot.com/2014/03/rome-restaurants-eats.html" style="color: #e06666;">Rome</a> - complete with sausage, mushroom, and mint. It was rich, savory, and perfect for a special occasion, so we recreated a couple nights ago as an "early" anniversary dinner. You can celebrate more than once, right?<br />
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Without further adieu, here's our Anniversary Risotto: a fancy, homemade meal fit for any married or unmarried couple, complete with Italian sausage, mushrooms, peas, and fresh mint.</div>
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The secret to making risotto is to cook it slowly, stirring frequently (pretend carpal tunnel is a <i>good</i> thing) and adding as much liquid as the rice requires. Try to have the ingredients prepped and ready in advance. If you've made risotto before, you know you need to devote your undivided attention to cooking the rice; and you also know that it'll be worth it.<br />
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In my opinion, the flavor is best when the risotto has been made carefully (and of course, with love), topped with cheese, and served directly from the stove. Do all of this, and you'll be <a href="http://www.youtube.com/embed/Jjzmuhb4kDA?rel=0&start=0&end=38&autoplay=1" style="color: #e06666;" target="_blank">very satisfied</a>.<br />
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Yummm. Happy anniversary to us!<br />
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P.S. - there's more risotto <a _blank="" href="http://bevyrichmond.blogspot.com/2014/04/lemon-asparagus-risotto-with-seafood.html" style="color: #e06666;">here</a> (but with lemon and seafood).<br />
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<b>Risotto with Sausage, Mushrooms, & Mint</b><br />
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<li>6 cups low-sodium chicken stock </li>
<li>3 tablespoons unsalted butter </li>
<li>1 tablespoon extra virgin olive oil </li>
<li>1 yellow onion, finely chopped </li>
<li>1/2 lb. mild Italian sausage, ground </li>
<li>1/2 lb. white button mushrooms, brushed clean and sliced </li>
<li>2 cups medium-grain rice, such as Arborio</li>
<li>1/2 cup dry white wine </li>
<li>1/2 cup shelled peas, frozen</li>
<li>Salt and freshly ground pepper, to taste </li>
<li>1/3 cup grated Parmigiano-Reggiano cheese</li>
<li>2 tablespoons chopped fresh mint, plus more for garnish</li>
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<b>1. </b>Pour the stock into a saucepan and bring just to a simmer. <br />
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<b>2.</b> Separately, in a large saucepan or risotto pan over medium heat, melt 2 tablespoons of the butter with the olive oil. Add the onion and sauté until tender and translucent, about 5 minutes.<br />
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<b>3. </b>Add the sausage and cook, stirring frequently with a wooden spoon to break up the lumps, until lightly browned, about 5 minutes. </div>
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<b>4.</b> Add the mushrooms and cook often, stirring, until just wilted, about 2 minutes. </div>
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<b>5.</b> Add the rice and cook, stirring often, until the kernels are hot and coated with oil, about 2 minutes. </div>
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<b>6.</b> Add the wine and continue to cook, stirring often, until the liquid is absorbed. <br />
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<b>7.</b> Add the stock from the saucepan 1/2 cup at a time, stirring constantly and making sure the liquid has been absorbed before adding more. When the rice is about half cooked, stir in the peas and season with salt and pepper. The risotto is done when the rice grains are creamy on the outside and firm yet tender to the bite, 20 to 25 minutes total.<br />
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<b>8.</b> Remove the risotto from the heat. Stir in the remaining 1 tablespoon butter and the cheese. Serve immediately.</div>
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Anonymoushttp://www.blogger.com/profile/00775244765443104860noreply@blogger.com0tag:blogger.com,1999:blog-7160177241008044068.post-88316949278019658112014-10-09T06:00:00.000-04:002014-10-09T06:00:07.202-04:00Pumpkin Buttermilk Pancakes<div class="separator" style="clear: both; text-align: center;">
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October is already off to a great start. We spent last Saturday and Sunday in gorgeous Charlottesville, where we were tasting wines and taking in views at <a _blank="" href="http://www.trumpwinery.com/" style="color: #e06666;">Trump Winery</a> and <a _blank="" href="http://blenheimvineyards.com/" style="color: #e06666;">Blenheim Vineyards</a>. I'd definitely recommend visiting both of these if you're in the Piedmont area - and in the mood for good wine!<br />
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October also means we, the people, now have permission to use pumpkin everywhere without restraint and without fear of being <a _blank="" href="http://www.buzzfeed.com/laraparker/things-all-basic-white-girls-do-during-the-fall#38amm7w" style="color: #e06666;">basic</a>. Let's be honest, what else is there to do in the fall besides...<i>pumpkin-ing</i> everything? Yep, I'm using pumpkin as a verb here.<br />
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We've been <i>pumpkin-ing</i> these thick, delicious Buttermilk Pancakes before October arrived, but I wanted to wait until the official start of the season to share the recipe.<br />
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Adding real pumpkin puree and seasonal spices like cinnamon, nutmeg, ginger, and cloves to our standard Buttermilk Pancake recipe takes fall brunch to a whole new level. These are so easy that there's no need for Bisquick anymore. Top with chopped, toasted pecans for a hearty crunch!<br />
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<b>Buttermilk Pancakes</b><br />
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<li>1¾ cups flour, sifted*</li>
<li>1 teaspoon salt</li>
<li>1 teaspoon baking soda</li>
<li>2 cups buttermilk</li>
<li>2 teaspoons sugar</li>
<li>1½ teaspoons baking powder</li>
<li>2 eggs, beaten</li>
<li>2-4 tablespoons butter, melted</li>
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For <b>Pumpkin </b><b>Buttermilk </b><b>Pancakes</b>, add:<br />
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<li>1 cup pumpkin puree</li>
<li>1 teaspoon ground cinnamon</li>
<li>½ teaspoon ground nutmeg</li>
<li>½ teaspoon ground ginger</li>
<li>¼ teaspoon ground cloves</li>
<li>¼ cup pecan pieces, toasted (optional, for topping)</li>
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<b>1.</b> Sift flour before measuring in a large mixing bowl. Then resift with sugar, salt, baking powder, and baking soda.<br />
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<b>2.</b> Mix eggs with buttermilk.<br />
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<b>3. </b>Combine dry ingredients with liquid ingredients, then add butter. Mix well, but with few strokes. Batter will be lumpy.<br />
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<b>4.</b> Cook on hot, greased griddle.<br />
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<i>*If you don't have a sifter, you can use a strainer. If you don't have a strainer, you can also mix flour with a wire whisk or a fork. You won't get the flour quite as light as when sifting, but this will work to break up any clumps and fluff up the flour a bit.</i>Anonymoushttp://www.blogger.com/profile/00775244765443104860noreply@blogger.com0tag:blogger.com,1999:blog-7160177241008044068.post-22263322483534885942014-10-01T06:00:00.000-04:002014-10-01T10:57:07.800-04:00Oktoberfest: Mini Bratwurst & Sauerkraut BallsI know "Mini Bratwurst & Sauerkraut Balls" might sound completely weird and unappetizing, unless you happen to be a sauerkraut lover (which I'm guessing most of us are not). But, before you bypass this Oktoberfest sequel post, here me out!<br />
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Sauerkraut balls are a traditional favorite in the Midwest, thanks to the region's dense German heritage. These savory treats combine the fall's abundantly sour cabbage with the sweetness of the bratwurst.<br />
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Bratwurst is browned in a pan with onion and parsley before being mixed with milk, flour, and dry mustard. The mixture becomes dense and is easily shaped into balls before being covered in flour, egg, and finally, breadcrumbs. Freeze on a baking sheet for about 20-25 minutes to ensure they hold their shape well.<br />
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Even though the bratwurst is already cooked before these go in the oil to fry, try to size these a little smaller than golf balls - anything bigger could fry in the oil quickly without warming all the way through.<br />
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We halved the recipe; using about 3/4 pound of bratwurst, it made about 22 balls. The full recipe below would probably make between 45-50 - the perfect amount for an Oktoberfest party!<br />
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makes 40-50<br />
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<ul>
<li>1½ pounds pork bratwursts, ground ham, or corned beef (or mixture)</li>
<li>2 pounds sauerkraut, squeezed and drained</li>
<li>1 teaspoon dry mustard</li>
<li>1 small onion</li>
<li>1 pinch parsley</li>
<li>2 cups flour</li>
<li>2 cups of milk</li>
<li>Egg (for coating)</li>
<li>Unseasoned bread crumbs (for coating)</li>
<li>Vegetable oil (for frying)</li>
<li>Honey mustard, thousand island, or cocktail sauce (for dipping)</li>
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<b>1.</b> Remove casing from bratwursts. Brown meat, onion, and parsley in a medium skillet over medium-high heat.<br />
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<b>2.</b> Add flour, milk and mustard. Stir together until combined and fluffy. Transfer to a mixing bowl and allow to cool.<br />
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<b>3.</b> Add sauerkraut and mix again. Roll into balls (about the size of a golf ball or slightly smaller) then completely cover balls first in flour, then dip in egg, and finally roll in bread crumbs.<br />
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<b>4. </b>Freeze for 20-25 minutes on a baking sheet before frying until dark brown. Drain on paper towels and serve with dipping sauce of choice.Brian Swannhttp://www.blogger.com/profile/03758110456585197635noreply@blogger.com3tag:blogger.com,1999:blog-7160177241008044068.post-18746485992971159292014-09-29T06:00:00.000-04:002014-09-30T15:38:48.278-04:00Oktoberfest: German Potato Salad<div class="separator" style="clear: both; text-align: center;">
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Even though the temperatures are still fairly warm here in Richmond, the autumn equinox is officially behind us. While we've begrudgingly<span style="background-color: white; color: #545454; font-family: arial, sans-serif; font-size: x-small; font-weight: bold; line-height: 18.2000007629395px;"> </span>moved on from tanlines and sandals, the world has already started celebrating its favorite fall festival: Oktoberfest. Even if you aren't one of the millions celebrating in Munich, you can still join in the fun with people all over the world who partake in this annual sausage fest.<br />
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Brian and I went to the recently-opened <a _blank="" href="http://www.metzgerbarandbutchery.com/#!menu/cee5" style="color: #e06666;">Metzger Bar and Butchery</a> and picked up sausages for the occasion. Here's what we chose for our wurst platter:<br />
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<ul>
<li>Traditional <b>Bratwurst</b> (Metzger) - sausage made from pork in a natural casing</li>
<li><b>Nuremberg</b> Sausage (Metzger) - smaller and thinner bratwurst, traditionally from the city of Nuremberg, with ground lamb added to increase fat content</li>
<li><b>Saturday Night (</b><a _blank="" href="http://sausagecraft.com/" style="color: #e06666;">SausageCraft</a>)- fine-ground pork flavored with garlic, local Hardywood Park beer, and lots of Siracha sauce</li>
<li><b>Kasekrainer</b> (<a _blank="" href="http://sausagecraft.com/" style="color: #e06666;">SausageCraft</a>) - Austrian style sausage with pork, beef, Gruyere cheese and bacon</li>
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While I would have loved to have found authentic knockwurst or frankfurters<span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 20px;">, </span>each sausage we had was different and equally delicious. Topped with Metzger's housemade red cabbage sauerkraut, the meat was perfection!<br />
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Meats aside, a good wurst platter wouldn't be complete without authentic German Potato Salad. This recipe comes from my Oma, the most German person I know. Potatoes are boiled, sliced thin, and mixed with mayonnaise, sour cream, and warm water - allowing it to maintain both the cider vinegar and sugar taste - ultimately making it an absolutely delicious pairing to the wurst.<br />
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Stay tuned for another Oktoberfest post this week!<br />
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<b>German Potato Salad</b><br />
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<ul>
<li>3 pounds small new potatoes</li>
<li>½ cup onion, finely chopped</li>
<li>1 teaspoon salt</li>
<li>1 teaspoon pepper</li>
<li>1 tablespoon sugar</li>
<li>¼ cup extra virgin olive oil</li>
<li>2-3 tablespoons Heinz cider vinegar</li>
<li>½ cup water, warmed</li>
<li>2 tablespoons Duke’s Mayonnaise</li>
<li>¼ cup parsley, chopped</li>
<li>½ cup sour cream (optional)</li>
</ul>
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<b>1. </b>Place potatoes in a large pot of water. Bring potatoes to a boil for about 25 minutes or until fork can easily pierce the center.<br />
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<b>2.</b> Allow potatoes to cool, then cut into thin slices while still warm. Place slices in in a large bowl. Add onion, salt, pepper, sugar, oil, cider vinegar, and warm water. Toss gently.</div>
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<b>3. </b>Taste and add more cider vinegar if necessary. Add mayonnaise and sour cream, mix, and refrigerate.<br />
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<b>4.</b> Sprinkle with parsley, mix, and serve.</div>
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Brian Swannhttp://www.blogger.com/profile/03758110456585197635noreply@blogger.com0tag:blogger.com,1999:blog-7160177241008044068.post-45469325258917865302014-09-25T12:16:00.000-04:002014-09-25T12:16:31.181-04:00Tomato & Goat Cheese TartIs baking "bready" sweets at home intimidating to you? I'll bake a few things <a _blank="" href="http://bevyrichmond.blogspot.com/2014/05/pecan-banana-bread-with-cinnamon-brown.html" style="color: #e06666;">here</a> and <a _blank="" href="http://bevyrichmond.blogspot.com/2014/04/classic-eats-traditional-fudgy-brownies.html" style="color: #e06666;">there</a>, but I'm certainly a novice when it comes to making things like muffins, scones, tarts, and pastries from scratch. I usually like to leave those up to the professionals.<br />
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However, I recently look a cooking class at Sur La Table on the basics of French cooking. One of the things we made was a Tomato & Goat Cheese Tart - a savory treat made of layered onions, tomatoes, an egg mixture, topped with goat cheese and baked in the oven.</div>
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So why am I not calling this Tomato & Goat Cheese <b>Quiche</b>, you ask? Quiches are actually in the "savory tart" food family (and what a lucky family to be in, might I add). But since this is made in a <a _blank="" href="http://www.surlatable.com/product/PRO-703082/?affsrcid=Aff0001&CAGPSPN=pla&CAWELAID=120120820000004154&catargetid=120120820000123549&cadevice=c" style="color: #e06666;">tart pan</a>, and no one really cares about the overlap between "quiche" and "tart," let's just keep calling it tart.<br />
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The only slightly difficult part about the tart was the dough - either you have make your own (see above: not for me!) or use frozen pie dough. I used some from <a _blank="" href="http://m.traderjoes.com/digin/post/trancendental-hand-pies" style="color: #e06666;">Trader Joe's</a> that started to crack as it thawed. We had to roll with it - literally - and balled up the dough (which was supposed to thaw perfect and uncracked) and re-rolled it out on our own.<br />
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The onions, chopped and sauteed with lemon zest and fresh thyme, make the bottom layer. Then, thinly sliced Roma tomatoes are next. An egg/milk/sour cream mixture is poured over top and seeps into the nooks and crannies of the tart.<br />
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Then, the crumbled goat cheese brings it all together. I've made this with regular goat cheese and herbed goat cheese; both are delicious, but I recommend hand-crumbling the cheese (breaking if off a log) over buying packaged crumbled cheese.<br />
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This unassuming dish seems ordinary yet event worthy and is wonderful for any meal of the day. Serve with breakfast potatoes and a simple green salad for brunch or lunch. Serve alongside grilled chicken and asparagus for a simple dinner.</div>
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<b>Tomato & Goat Cheese Tart</b></div>
<i>Special equipment: a 10-inch tart pan with a removable bottom</i><br />
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<ul>
<li>1 frozen pastry/pie crust, or homemade </li>
<li>2 tablespoons olive oil</li>
<li>1 small yellow onion, peeled and finely chopped</li>
<li>1 medium garlic clove, peeled and minced</li>
<li>2 teaspoon fresh thyme, minced</li>
<li>2 teaspoons lemon zest</li>
<li>Kosher salt and freshly ground black pepper</li>
<li>4 large eggs</li>
<li>1/4 cup sour cream</li>
<li>1/4 cup whole milk</li>
<li>3 tablespoons minced basil, divided</li>
<li>4 firm-ripe plum tomatoes (Roma tomatoes)</li>
<li>3 ounces soft goat cheese</li>
</ul>
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<b>1.</b> Preheat oven to 375 degrees and position an oven rack in the bottom third of the oven. Lightly butter a 10-inch tart pan with a removable bottom and set aside.<br />
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<b>2.</b> Place a large skillet on the stove over medium heat and add the oil. When the oil is shimmering, add the onions and cook until tender and almost caramelized, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the thyme and lemon zest, taste and adjust seasoning with salt and pepper. Set aside to cool.<br />
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<b>3. </b>In a medium bowl, whisk to combine the eggs, sour cream, milk, 2 tablespoons basil, salt and pepper.<br />
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<b>4.</b> Spread the onion mixture over the bottom of the tart. Arrange the tomatoes in a single layer on the top of the onion mixture. Pour the filling over the top, sprinkle with goat cheese and transfer to the oven to bake until the edges are golden brown and the filling is set, 30-40 minutes. If the filling might appear watery around the tomatoes, check for doneness in another area.<br />
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<b>5. </b>Transfer the tart from the oven to a wire rack and allow to cool slightly. Remove the side of the tart pan by placing the pan on a can or a bowl and allowing the side to drop. Move the tart to a flat surface and slice into wedges. Garnish with remaining basil.Anonymoushttp://www.blogger.com/profile/00775244765443104860noreply@blogger.com3tag:blogger.com,1999:blog-7160177241008044068.post-32998615292536896022014-09-15T07:00:00.000-04:002014-09-15T12:22:35.153-04:00Chicken ScarparielloIf you follow me on <a href="http://instagram.com/em_swann" style="color: #e06666;" target="_blank">Instagram</a> or <a href="https://www.facebook.com/bevyrva" style="color: #e06666;" target="_blank">Facebook</a>, you may have seen a photo I posted last week looking similar to this:<br />
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If you don't follow me, 1) you should, but 2) no big deal - I'm getting ready to tell you about it.<br />
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I know I sound like a broken record when I say that I love eating and making Italian food. But sometimes the same old meatballs, meat sauce, or - dare I say it? - alfredo sauce can become somewhat insipid. I find myself watching episodes of The Soprano's (final season heyyy) and rewinding scenes to hear what exactly Carmella plans to make Sunday dinner. That New Jersey accent is just so thick...<br />
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So I went hunting through old magazines and websites trying to find easy, delicious Italian/Italian-American cooking trying to think outside the pasta box. This scrumptious chicken with sweet peppers in a buttery wine sauce, also known as Chicken Scarpariello, drew me in.<br />
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"Scarpariello" means "shoemaker style" which can mean two things: that the dish is so meager it could be made by poor <i>shoemaker </i>families, or that the dish contains a handful ordinary ingredients which it can easily be thrown together. In this case, the name is fitting: the ingredients are foods easily found or already in the kitchen (rosemary/garlic/wine/etc.)<br />
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Speaking of ingredients, there are many variations of this recipe, but most, including this one, call for the chicken to be topped with jarred sweet cherry peppers. I can find these in Kroger but would also suggest <a href="http://www.peppadewusa.com/" style="color: #e06666;" target="_blank">Peppadew peppers</a>, found online or at Whole Foods. Both Peppadew and sweet cherry give a nice "sweet and sour" flavor.<br />
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I used boneless skinless chicken thighs for this recipe just because dark meat, in my opinion, is more flavorful and juicy than white meat. I also included about a half a pound of sweet Italian sausage - totally optional, but it pairs wonderfully with those sweet peppers.<br />
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Serve with warm, crusty bread to lop up the sauce.<br />
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So, shoemaker style or gourmet cooking? You tell me!<br />
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<b>Chicken Scarpariello</b><br />
<i>4 servings</i><br />
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<li>8 small boneless, skinless chicken thighs (2 pounds)</li>
<li>Salt and freshly ground pepper</li>
<li>All-purpose flour, for dusting</li>
<li>1/2 cup extra virgin olive oil</li>
<li>8 garlic cloves, halved lengthwise and lightly smashed</li>
<li>4 large rosemary sprigs, broken into 2-inch pieces</li>
<li>1 3/4 cup chicken stock or low-sodium broth</li>
<li>1/2 cup dry white wine</li>
<li>2 tablespoons fresh lemon juice</li>
<li>1/2 cup sweet cherry peppers, sliced</li>
<li><i>optional</i>: 1/2 pound cooked and sliced sweet Italian sausage, (2 large links)</li>
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<b>1.</b> Season the chicken with salt and pepper and dust with flour. In a large skillet, heat the oil until shimmering. The pan should be hot enough so that the chicken sizzles immediately when it is added. Add the chicken and cook over high heat, turning once, until browned and crusty on both sides. This should take about 10 minutes, depending on how crowded the pan is.<br />
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<b>2.</b> Add the garlic and rosemary and cook for 3 minutes until the garlic is lightly browned. Transfer the chicken to a platter or cutting board, leaving the garlic and rosemary in the skillet.<br />
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<b>3.</b> Add the stock and wine to the skillet and cook over high heat, until reduced by half, about 5 minutes. Add the lemon juice and butter and swirl until combined.<br />
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<b>4.</b> Return the chicken (and add sliced sausage if using) back to the skillet. Add the peppers and cook, turning the chicken so it's fully coated in the sauce, about 3 minutes. Plate the chicken, spooning sauce on top, and serve with crusty bread.Brian Swannhttp://www.blogger.com/profile/03758110456585197635noreply@blogger.com5tag:blogger.com,1999:blog-7160177241008044068.post-75723166082417771972014-09-02T07:00:00.000-04:002014-09-02T07:00:06.385-04:00Tailgate DipWith Labor Day behind us, days filled with sunscreen and tanlines are out; tailgating (also known to me as football season) is officially in. Back in college, decent food (as in, better than Tostitos or Cheez-Its) rarely made an appearance at the tailgates I attended - beer and liquor were always the guests of honor. I always ended up overpaying for bleh stadium food or leaving the football game early because I was famished. But when the parents (my own or my friends') arrived for a game, you knew there was gonna be good eats.<br />
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Between dips and wings and cheese plates and veggie trays, tailgates are definitely foodie heaven. I love to enjoy hot dips and appetizers as much as the next person, but sometimes they aren't the most practical tailgating food, unless portable ovens are now a thing.<br />
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I suppose people in the South figured out a solution to this problem a long time ago when they created a simple type of "<a href="http://www.foodnetwork.com/recipes/paula-deen/south-georgia-caviar-recipe.html" style="color: #e06666;" target="_blank">caviar</a>" comprised of beans, corn, tomatoes, and other things. My sister-in-law Allison who lives in Georgia has been creating her own version of this "Cowboy Caviar" dip for several years and is letting me share it with you!</div>
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This Tailgate Dip requires minimal preparation - canned black beans, corn, veggies, and feta cheese. It gets better the longer it's refrigerated, so make it the night before the tailgate for a real crowd-pleasing dip. </div>
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<b>Allison's Tailgate Dip</b></div>
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<ul>
<li>2 (15 ounce) cans black beans, drained</li>
<li>2 (15 ounce) cans corn, partially drained</li>
<li>1 (10 ounce) can Hot Rotel Tomatoes, partially drained</li>
<li>1 (4 ounce) container crumbled Feta</li>
<li>1 small sweet onion, diced</li>
<li>1 teaspoon sugar</li>
<li>¼ cup distilled white vinegar</li>
<li>¼ cup extra virgin olive oil</li>
<li>1 large or 2 small avocados, diced</li>
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<b>1.</b> Mix all ingredients together and serve with tortilla chips or other chips.</div>
Anonymoushttp://www.blogger.com/profile/00775244765443104860noreply@blogger.com0tag:blogger.com,1999:blog-7160177241008044068.post-73809088103423175192014-08-28T07:00:00.000-04:002014-08-28T07:00:02.524-04:00Belmont Food Shop<div class="separator" style="clear: both; text-align: center;">
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I saw it the other day. "It" being that early fall, late afternoon, low light that I haven't seen in a year - that I'm definitely not ready to see right now. Long live summer! Today I'm so excited to share one of my most memorable meals of this season.<br />
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I walked into <a href="http://belmontfoodshop.com/" style="color: #e06666;" target="_blank">Belmont Food Shop</a> - an intimate, six-maybe-seven-tabled restaurant in Richmond's Museum District - with our friends one summer Friday evening, not exactly knowing what to expect. I had heard great things about the restaurant, which once functioned as a neighborhood grocery store. Little did I know that I'd be leaving the restaurant later that night having had one of the best meals in Richmond.<br />
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Is that too bold of a claim to make here? I think not.<br />
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In a perfectly quaint, Downton Abbey-esque setting, I enjoyed my creative, flavorful cocktail. I fawned over the warm, right-out-of-the-oven bread accompanied by an unusual but tasty apple and olive oil dip.<br />
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// fresh bread and apple olive oil dip // tomato salad // shrimp and avocado //<br />
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Lost between contradictory impulses while looking over the chalkboard menu (which changes frequently), I was glad to see that an extremely reasonably priced $30 prix fixe meal was offered.<br />
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We couldn't pick a shining star because everything was incredible. From the succulent rabbit to the delicate flounder to the deceivingly plain yet unbelievable tomato salad, every plate was licked clean.<br />
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// rabbit // tuna // pork // flounder //<br />
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What I love about this place - other than the food - is the concept behind it. One man is in the kitchen making most of the food, "back to basics" style, with side work help from servers here and there. That kind of passion for cooking and community clearly shows through the utterly fabulous food. If it can be made in-house, it probably is.<br />
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With summer almost out the door and with autumn honing in on us, Belmont Food Shop remains the same - a perfect foodie retreat for any season.<br />
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// fig and coconut // blueberry cheesecake // chocolate silk pie //<br />
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Read more praise <a href="http://www.timesdispatch.com/entertainment-life/food-dining/restaurant-reviews/dining-out-review-belmont-food-shop/article_85aca7fb-9e7f-5e79-adf6-97f8a7533aca.html" style="color: #e06666;" target="_blank">here</a>, <a href="http://rvamag.com/articles/full/11276/belmont-food-shop" style="color: #e06666;" target="_blank">here</a>, and <a href="http://www.richmond.com/business/article_c648353b-1907-5100-ad8b-07f1eb71dc78.html" style="color: #e06666;" target="_blank">here</a>.<br />
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<i>Have you ever eaten here? What did you think?</i><div>
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<b>Belmont Food Shop</b><br />
27 N. Belmont Ave.<br />804.358.7467<br />Hours of Operation<br />Weekdays 5:00PM - 11:00PM*<br />Weekends 5:00PM - 12:00AM<br />*Closed Tuesdays<br />Reservations available at 5:00, 7:00, & 9:00PM</div>
Anonymoushttp://www.blogger.com/profile/00775244765443104860noreply@blogger.com4tag:blogger.com,1999:blog-7160177241008044068.post-61371190809068887142014-08-26T07:00:00.000-04:002014-09-12T14:31:39.072-04:00Happy National Mac n' Cheese Day: Best in RVAIt's August 26. Do you know what that means? It's quite possibly the coolest "strange national food holiday" to ever exist - yes, it's National Mac n' Cheese Day!<br />
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Mac n' Cheese is all I ate as a kid, and all I wish I could eat as an adult. Therefore it's pretty much <i>the </i>only food I've loved for literally my entire life. So this is kind of a big holiday to me. Like, I almost took the day off.<br />
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The only way to do this day justice is to roundup a few of the best places to get Mac n' Cheese in RVA. You'll want to read through to the end, where I share a recipe for the best (and surprisingly, really simple) Mac n' Cheese from an old-school Richmond favorite.<br />
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<b><a href="http://mosaicedibles.com/restaurant/richmond/" style="color: #e06666;" target="_blank">Mosaic</a></b><br />
<i>smoked gouda cream sauce, cavatappi pasta and bacon–parmesan panko crust</i><br />
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<b><a href="http://www.bistrobobette.com/" style="color: #e06666;" target="_blank">Bistro Bobette</a></b><br />
<i>Truffle Mac and Cheese: Béchamel parmesan & Swiss black truffle oil</i><br />
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<b><a href="http://www.metrogrillrichmond.com/" style="color: #e06666;" target="_blank">Metro Bar & Grill</a></b><br />
<i>Lobster Mac: </i><i>cavatappi</i><i>, Parmesan, white cheddar, feta, Italian herb crust</i><br />
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Have you had enough? Even after all that Mac n' Cheese heaven, I'm not done yet! I think it's only fitting to end with a classic; one that all Richmonders (and even non-Richmonders) know and love.<br />
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...recognize that? ^ ^ I think you do. It's...<br />
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<b><a href="http://ukropshomestylefoods.com/" style="color: #e06666;" target="_blank">Ukrop's</a> Three Cheese Macaroni & Cheese</b><br />
<i>Cheddar, parmesan, cottage cheese</i><br />
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I've been eating and loving this stuff since as far back as I can remember. I did some research (er, I Googled) the recipe. Apparently, this type of Mac n' Cheese recipe which for calls cottage cheese is popular all over the South; there are ample recipes available for your choosing. We tested it out and it tasted so similar to the real deal that I died a little inside.<br />
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Without further adieu, here's the recipe for Homemade Ukrop's Macaroni & Cheese!<br />
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Jazzed up with cavatappi pasta instead of elbow macaroni, this might be one of my greatest achievements.<br />
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Okay, so it definitely is.<br />
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<b>Homemade Ukrop's Macaroni & Cheese</b><br />
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<li><span style="background-color: white;">5 cups cooked macaroni (a little more than 2 cups, or 8 ounces, uncooked)</span></li>
<li>2 cups small curd cottage cheese</li>
<li>1 cup sour cream</li>
<li>1 egg, beaten</li>
<li>3/4 teaspoon salt</li>
<li>1/8 teaspoon pepper</li>
<li>1/8 teaspoon dry mustard</li>
<li>8 ounces block cheddar cheese, shredded by hand (or, use store bought shredded)</li>
<li>1/4 cup grated Parmesan</li>
<li>1/4 teaspoon paprika</li>
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<b>1. </b>Preheat oven to 350 degrees. Combine cottage cheese, sour cream, egg, salt, pepper, and mustard in a large mixing bowl.<br />
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<b>2.</b> Stir in cheddar cheese.<br />
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<b>3. </b>Gently add cooked macaroni. Spoon into a greased 3-quart baking dish. Top with grated Parmesan and paprika.<br />
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<b>4.</b> Bake about 40 minutes or until set. Do not over bake. Serves 10.</div>
Anonymoushttp://www.blogger.com/profile/00775244765443104860noreply@blogger.com6tag:blogger.com,1999:blog-7160177241008044068.post-38179128592959401832014-08-19T12:00:00.000-04:002014-08-19T12:00:00.986-04:00Heirloom Tomato and Burrata Cheese Caprese SaladIf there's a heaven, I'm pretty sure the angels are serving Heirloom Tomato and Burrata Cheese Salad for dinner - and for breakfast...and for lunch...and for midnight snacks...<br />
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That's not to imply that anyone in any place <i>other </i>than heaven is getting skimped with regular Caprese Salads. We all know and love standard caprese with it's chewy ball of fresh mozzarella, but swapping fresh mozzarella for rich, buttery burrata cheese is a welcomed change of pace. Burrata is basically two cheeses rolled into one: a ball of mozzarella filled with, uh, more mozzarella...and heavy cream. It's curdy and dreamy and available in most grocery stores (a gift from the gods). For this salad, I used Belgioioso brand.<br />
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And using heirloom tomatoes in their prime season really ups the ante in the world of salads. Heirlooms have a more muted flavor than smaller, tangier tomatoes, which is why they work perfectly with the creamy burrata. To get that tang flavor back on the table, I drizzled the salad with an intense flavor of a fig balsamic glaze.<br />
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Add a little basil, salt flakes, olive oil, and fresh ground pepper.<br />
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See you on the other side.<br />
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<b>Heirloom Tomato and Burrata Cheese Caprese Salad</b><br />
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<i>serves 4</i><br />
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<ul>
<li>4 large heirloom tomatoes </li>
<li>Coarse kosher salt or sea salt</li>
<li>Freshly ground black pepper</li>
<li>1/4 cup torn fresh basil leaves</li>
<li>2-3 cups leafy lettuces</li>
<li>1/4 cup extra-virgin olive oil</li>
<li>2 rounds burrata cheese </li>
</ul>
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<b>1.</b> Spread about 1/2 cup of lettuce onto the outer edge of a salad plate. Cut tomatoes into wedges and place on the lettuces, in a fan shape around the plate, dividing equally. Sprinkle with salt and pepper.<br />
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<b>2.</b> Place one half of a cut burrata cheese round in center of each plate. To cut these tender balls of cheese in half, insert a very sharp knife into the center. Quickly cut through, then grab the two ends with each hand, completing the cut by tearing them gently apart. As you cut and tear, make sure the open, cut side faces the ceiling as to not let the cheese fall out.<br />
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<b>3.</b> Place cut side up in the center of the plate. Drizzle with olive oil and fig balsamic glaze (recipe follows). You can use balsamic vinegar if you don't have the time or the desire to make the glaze.<br />
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<b>4.</b> Garnish with additional basil leaves and serve.<br />
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<b>Fig Balsamic Glaze</b><br />
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<i>makes about 1 cup</i></div>
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<ul>
<li>1 cup balsamic vinegar</li>
<li>1 cup fig balsamic vinegar</li>
<li>1/2 cup light brown sugar</li>
</ul>
</div>
<b></b><br />
<div>
<b>1. </b>Mix balsamic vinegars with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved.</div>
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<b>2. </b>Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Then, take some and put it on a plate and let it cool to check the real consistency.</div>
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<b>3.</b> Pour into a jar with a lid or a bowl and let cool before serving. It will get thicker as it cools. Store in refrigerator.</div>
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Anonymoushttp://www.blogger.com/profile/00775244765443104860noreply@blogger.com0tag:blogger.com,1999:blog-7160177241008044068.post-54951058009776413002014-08-14T06:00:00.000-04:002014-09-12T14:21:52.243-04:00Mexican Corn SaladLend me your ears for a quick sec.<br />
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I'm constantly hunting for inventive, delicious side dishes. When I was reading an old Bon Appétit magazine, I came across a recipe for a Mexican Corn Salad and I immediately craved it. This side is essentially an off-the-cob play on the popular Mexican street corn.<br />
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I adjusted the recipe by adding in tomatoes (to balance it out) and lime zest (additional lime flavor is always good). Since the occasion called for a Mexican-themed main dish, I had no choice but to oblige (sometimes cravings get the best of us...). The cool flavors of cheese and mayo plus the tangy lime wonderfully complemented a spicy <a href="http://www.stubbsbbq.com/products/marinades/green-chile-marinade/" style="color: #e06666;" target="_blank">Green Chile marinated</a> steak.<br />
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Just right for your next fiesta!<br />
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<b>Mexican Corn Salad</b><br />
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<div>
<ul>
<li>4 ears of corn, husked</li>
<li>3 tablespoons mayonnaise</li>
<li>2 tablespoons fresh lime juice</li>
<li>1 teaspoon lime zest</li>
<li>1/8 teaspoon paprika</li>
<li>Dash of cayenne pepper (optional)</li>
<li>2 oz. Cotija cheese, crumbled (about 1/2 cup), plus more for serving</li>
<li>2 tablespoons chopped fresh cilantro plus more for serving</li>
<li>Kosher salt, freshly ground pepper</li>
</ul>
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<div>
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<b>1. </b>Prepare grill for medium heat. Grill corn, turning occasionally, until tender and charred, 8–10 minutes; let cool slightly. Cut kernels from cobs and transfer to a medium bowl.<br />
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<b>2.</b> Whisk mayonnaise, lime juice, paprika, cayenne, if using, 2 oz. Cotija cheese, and 2 tablespoons cilantro in a large bowl; season with salt and pepper. </div>
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<b>3.</b> Add corn and toss to combine. Top with more cheese and cilantro.</div>
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MAKE AHEAD: Dressing can be made 2 days ahead. Cover and chill. Corn can be grilled and cut from cobs 1 hour ahead. Store airtight at room temperature.</div>
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Anonymoushttp://www.blogger.com/profile/00775244765443104860noreply@blogger.com0tag:blogger.com,1999:blog-7160177241008044068.post-85635091707493359172014-08-11T06:00:00.000-04:002014-08-11T06:00:01.912-04:00Downtown Lunch SpotsThere are so many great options for lunch in downtown Richmond that choosing a restaurant at mealtime here can be tricky. From Byrd Street to Main Street, I scoured Richmond's financial district to highlight a few of my favorite spots that are easy on the wallet and walking distance from - well - my office.<br />
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<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="http://4.bp.blogspot.com/-pCdR_QRUy7g/U9vbCRbLzMI/AAAAAAAAEEI/qirD6QBfLEU/s1600/Slide1.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-pCdR_QRUy7g/U9vbCRbLzMI/AAAAAAAAEEI/qirD6QBfLEU/s1600/Slide1.JPG" height="640" width="442" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo source: http://rotj.wordpress.com/2010/06/29/boatmans-tower-in-james-center-plaza/</td></tr>
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1. <a _blank="" href="http://www.christophersrunawaygourmay.com/" style="color: #e06666;">Christopher's RunAway Gourmay</a><br />
Many food carts come and go, but not Christopher's. Christopher's RunAway Gourmay has been feeding the streets fresh and affordable lunches since 1985 - almost as long as I've been alive! Christopher must be doing <strike>something</strike> everything right. I've frequented the truck outside the SunTrust building on Main many times. Favorite items include tarragon chicken salad with golden raisins, tangy and crunchy marinated cucumbers, classic fruit salad, creamy wedge of cheese. Everything on the lunch menu also comes with a side of soft French bread, and all of it is under $6. SIX DOLLARS. And <i>that </i>is why I love Richmond. Carts are located at MCV - 8th & Main - 10th & Main - 12th & Main.<br />
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<a href="http://2.bp.blogspot.com/-YXcUn8iXnXQ/U8BxBcPb_II/AAAAAAAAD_c/wf7SBIrbX6U/s1600/christophergourmay.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-YXcUn8iXnXQ/U8BxBcPb_II/AAAAAAAAD_c/wf7SBIrbX6U/s1600/christophergourmay.jpeg" height="640" width="622" /></a></div>
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2. <a _blank="" href="http://www.citizenrva.com/" style="color: #e06666;">Citizen</a><br />
Wedged in between tall office buildings and beneath the stairs of concrete courtyard, Citizen is known as downtown's hidden gem serving up flavorful American foods with an international influence. For example, one can order a side of grits with their pulled pork torta (my personal favorite). You can easily have a delicious lunch here for less than $10.<span style="background-color: white; color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 18px;"> </span>With an open kitchen, seasonal ingredients sourced from local farms, and collection of <a _blank="" href="http://www.citizenrva.com/galleries/1" style="color: #e06666;">cheeky chalkboards</a>, Citizen is a favorite lunch spot for the downtown crowd. Side note: their breakfast is amazing, too.<br />
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<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="http://1.bp.blogspot.com/-5QkpEximnwg/U9vZJ_rHgKI/AAAAAAAAED8/X6IdtUN6OmI/s1600/citizen1-800x533.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-5QkpEximnwg/U9vZJ_rHgKI/AAAAAAAAED8/X6IdtUN6OmI/s1600/citizen1-800x533.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;">photo source: http://richmond.scoutology.com/6-rva-lunch-options-under-10/</td></tr>
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3. <a _blank="" href="http://www.cupertinosbagels.com/" style="color: #e06666;">Cupertino's NY Bagels and Deli</a><br />
There really is no need for me to explain why this Main Street restaurant is so great - simply reread the name to yourself: "new york" and "bagels" and "deli." Self-explanatory. :o) These bagels are as close to New York style as I can get here in Richmond (read: this ain't Einstein's). Cupertino's is wholeheartedly adored by Richmonders for its crusty, crunchy outside yet soft, chewy inside. My go-to here is their housemade chicken salad with bacon, lettuce, tomato, and Russian dressing on either Pumpernickel or Everything.<br />
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4. <a _blank="" href="http://www.jojosfamouspizza.com/" style="color: #e06666;">Jo-Jo's Pizza</a></div>
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Speaking of New York, Jo-Jo's Pizza is a fellow restaurant serving up "authentically Richmond/New York cuisine" just a few buildings down Cupertino's. Downtowners love this place for it's $6.49 lunch special, which gets you 2 slices of delicious, oversized pizza and a bubbly soda. Just like corner pizza joints in NY, there are several slices to choose hiding behind a wall of glass. Once you order, then they pop it in the oven for you and off you go. Boom. Done.<br />
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<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="http://2.bp.blogspot.com/-is6oJ7_jUc4/U9vYaRE49xI/AAAAAAAAED0/XwwuYJ0F5K8/s1600/JoJo.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-is6oJ7_jUc4/U9vYaRE49xI/AAAAAAAAED0/XwwuYJ0F5K8/s1600/JoJo.JPG" height="588" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;">photo source: http://www.jojosfamouspizza.com/</td></tr>
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<i>If you work downtown (or just like to come down for lunch all the time), tell me, where should I eat?</i></div>
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Anonymoushttp://www.blogger.com/profile/00775244765443104860noreply@blogger.com0tag:blogger.com,1999:blog-7160177241008044068.post-24328192483968376662014-08-05T06:00:00.000-04:002014-08-05T14:58:42.490-04:00Peach & Pecan Baked BrieSince peach season seems to be just about as fleeting as summer itself, I'm not going to waste ANY time in sharing this amazing appetizer I made over the weekend.<br />
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However, brie season is not fleeting. Thankfully, it's year round (or in my case, every week). I usually have a small wedge of <a _blank="" href="http://www.murrayscheese.com/brie-french.html" style="color: #e06666;">double creme brie</a> in my fridge. It's softer and more buttery than regular brie. But when we were having friends over for dinner on Saturday, I went all out and purchased the full round. I figured that combining brie with peaches was going to be the dreamiest appetizer ever. And it was.<br />
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It's as simple as simple gets. Chop some peaches. Chop some pecans. Mix them together with honey and brown sugar. Top it on a round of brie. Bake it until melty and gooey.<br />
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How peachy!<br />
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<b>Peach & Pecan Baked Brie</b><br />
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<div>
<ul>
<li>1 8 ounce round of double cream brie</li>
<li>1 ½ peaches, washed and diced (half peeled)</li>
<li>2 tablespoons light brown sugar</li>
<li>1 tablespoon honey</li>
<li>¼ cup pecans, coarsely chopped</li>
<li>1 package thin crackers or 1 baguette, sliced</li>
</ul>
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<b>1.</b> Preheat oven 400 degrees. Grease a small baking pan, baking sheet, or oven safe dish. Carefully cut the top rind off the brie. Add brie to the baking pan, cut side facing up.<br />
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<b>2.</b> In a microwave safe bowl, add peaches, sugar and honey. Microwave for 30 seconds. Stir to combine and microwave for an additional 30-45 seconds.</div>
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<b>3.</b> Spread the peach mixture on top of the brie, piling up and allowing the peaches to spill over the sides.<br />
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<b>4.</b> Bake for 7-8 minutes or until the brie is soft. Let stand 5 minutes before serving.</div>
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Anonymoushttp://www.blogger.com/profile/00775244765443104860noreply@blogger.com1tag:blogger.com,1999:blog-7160177241008044068.post-71409758486567068492014-07-29T06:00:00.000-04:002014-07-29T06:00:02.788-04:00Take Me Out to the Ballgame: Boston Terriers Hot Dogs<div class="separator" style="clear: both; text-align: center;">
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Last week, on July 23 to be exact, Americans came together and dutifully celebrated National Hot Dog Day. It's only fitting that this dog gets its day during arguably its most popular season: summer.<br />
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Along with many other Americans, hot dogs have been a staple food in my life for at least 3 years (in dog years!). From kid-friendly (yet adult approved) dinners of mini frankfurters, to the simple, steamed hot dogs from the streets in Times Square, to jumbo-size hot dogs on humid nights at the ballpark - I've had a good dog or two in my day.<br />
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And frankly, there are numerous ways to arrive at a delicious hot dog. I prefer them simmered on the stove or charred on the grill. Although I'm certainly not a hot dog connoisseur like <a _blank="" href="http://time.com/3013547/hot-dog-university/" style="color: #e06666;">this guy</a> who founded Hot Dog University, I've been on the hunt for a totally unique and delicious way to enjoy one.<br />
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Back before the Red Sox's season took a turn for the worst and we stopped watching baseball this season, Brian found a hot dog recipe called "boston terriers." I have not a clue why they're called that. Hot dogs simmering with white beans in a combination of onion, bacon, ketchup, brown sugar, mustard and cider vinegar doesn't exactly remind me of small black and white canines, but let's just go with it.<br />
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This hearty bean filling is enough to liberally top on 4-6 hot dogs, with a little bit leftover. The hotdog's most popular topping is mustard - a whopping 87 percent of adults lather their hot dogs with this somewhat pedestrian condiment, but I think the Boston Terriers are giving plain old mustard a run for its money.<br />
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<ul>
<li>1 white onion, diced</li>
<li>3 slices bacon, chopped</li>
<li>1 cup white beans</li>
<li>½ cup ketchup</li>
<li>½ cup water</li>
<li>1 tablespoon brown sugar</li>
<li>1 tablespoon mustard</li>
<li>1 tablespoon cider vinegar</li>
<li>4-6 all-beef hot dogs</li>
<li>4-6 potato style hot dog buns</li>
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<b>1. </b>Sauté onion with chopped bacon until cooked.<br />
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<b>2. </b>Mix in white beans, ketchup, water, brown sugar, mustard and cider vinegar. Add hot dogs and simmer until thick, about 15-20 minutes. Serve on toasted buns.Brian Swannhttp://www.blogger.com/profile/03758110456585197635noreply@blogger.com1tag:blogger.com,1999:blog-7160177241008044068.post-47547790326406450022014-07-21T06:00:00.000-04:002014-07-21T06:00:05.628-04:00Hash It Out: Pimento Cheese Sweet Potato Hash <div class="separator" style="clear: both; text-align: center;">
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If there's one thing Richmonders (and Southerners in general) love more than their summers, it's pimento cheese. Known fondly as "the caviar of the South," folks across the region love this simple spread of cheddar cheese, creamy mayonnaise and sweet peppers on pretty much everything - from crunchy crackers or toasted bread to fried green tomatoes or BLTs.<br />
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There are brilliant culinary minds out there experimenting with the wide variety of ingredients and variations one can create with simple pimento cheese. I've been to several restaurants in Richmond and nearby Charlottesville where pimento cheese is the standout ingredient in an entree or appetizer.<br />
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Last summer, I had the pan-seared sea scallops entree at one of my favorite restaurants <span style="background-color: white; color: #545454; font-family: arial, sans-serif; font-size: x-small; line-height: 18.200000762939453px;">— </span> now closed, unfortunately <span style="background-color: white; color: #545454; font-family: arial, sans-serif; font-size: x-small; line-height: 18.200000762939453px;">— </span>and it turned out toe be one of my favorite meals; but not because of the scallops. Well yes, the scallops were fabulous, but what really stood out was the summery, potato hash that was topped with a creamy pimento cheese sauce.<br />
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I recreated this hash using sweet potatoes, grilled corn, sweet onions, and smoky bacon and served it as a side with grilled chicken (scallops are next on the list!). If you're a vegetarian, this is pretty hearty and could definitely serve as a meal of its own.<br />
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Topping a dish with pimento cheese is like putting the perfect bow on top of a present.<br />
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And this might be the prettiest bow on the best present of the summer, y'all.<br />
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<b>Sweet Potato Hash with Corn and Pimento Cheese</b><br />
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<ul>
<li>1 slice of bacon, cooked and chopped into small pieces</li>
<li>2 small or 1 large sweet potato</li>
<li>1 chopped sweet yellow onion</li>
<li>2 ears corn, shucked and cooked</li>
<li>Old Bay seasoning</li>
<li>1/2 cup Pimento cheese</li>
<li>Onion powder</li>
<li>Garlic powder</li>
<li>Salt</li>
<li>Pepper</li>
<li>Cajun seasoning</li>
<li>Extra virgin olive oil</li>
<li>2 tablespoons butter</li>
</ul>
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<b>1. </b>Chop onion and sweet potatoes into 1/2 inch or 1 inch cubes (the smaller they are, the crispier they get while cooking). Cook two ears of corn however you'd like - I prefer to <a href="http://bevyrichmond.blogspot.com/2013/07/old-bay-grilled-corn.html" target="_blank">grill it</a>.<br />
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<b>2. </b>Cook bacon in large skillet over medium high heat. Once cooked to desired crispiness, remove bacon from the pan to a paper towel lined plate. Once cooled, chop into very small pieces.<br />
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<b>3. </b>Lower heat to medium and add a big swirl of EVOO and 2 tablespoons butter to the skillet. Add the chopped onions and saute until tender and translucent, 4-5 minutes. </div>
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<b>4. </b>Add chopped sweet potatoes and additional oil if necessary. Season to taste with onion powder, garlic powder, salt pepper, and Cajun spices. I usually do 1 teaspoon of each and adjust as necessary. Cook in a single layer for about 7-9 minutes, stirring occasionally, until they are tender. Then, increase the heat to medium high and cook, without stirring, until the potatoes are golden and crisp, about 2 more minutes. </div>
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<b>5.</b> Gently add corn to skillet and season with Old Bay.</div>
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<b>6.</b> Add spoonfuls of Pimento Cheese spread to different sections of the skillet and stir to combine, melting the cheese into the hash. Add more as necessary. Serve hot, topped with additional Pimento Cheese, if desired.</div>
Brian Swannhttp://www.blogger.com/profile/03758110456585197635noreply@blogger.com0tag:blogger.com,1999:blog-7160177241008044068.post-4657296131967043382014-07-18T06:00:00.000-04:002014-07-18T06:00:02.207-04:00Homemade Vanilla and Cherry Garcia Ice CreamToday is a good day. Introducing...Bevy Ice Cream!<br />
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<b><br /></b>(not to be confused with <a _blank="" href="https://www.facebook.com/BevsHomemadeIceCream" style="color: #e06666;">Bev's Homemade Ice Cream</a> in Carytown)<br />
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Who remembers hand-cranking homemade ice cream with their parents growing up? Who remembers thinking, definitively, that the juice was not worth the squeeze, and consequently whining, "can't you just do it, Dad?" Well, homemade ice cream is a whole heck of a lot easier these days than it was then. My mother-in-law received the <a _blank="" href="http://www.amazon.com/Cuisinart-ICE-21-Frozen-Yogurt-Ice-Sorbet/dp/B003KYSLMW" style="color: #e06666;">Cuisanart</a> for Christmas. After breaking it in over Memorial Day, my husband got me the ice cream maker <a _blank="" href="http://www.amazon.com/KitchenAid-KICA0WH-Cream-Maker-Attachment/dp/B0002IES80" style="color: #e06666;">Kitchenaid attachment</a>. Both appliances make delicious ice cream and make <i>making</i> ice cream a breeze. If you happen to have a Kitchenaid, I'd opt for the attachment <span style="background-color: white; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 11px;">— </span>simply because it's one less appliance to store in the kitchen.<br />
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The secret to simplifying the ice cream making process is starting with a good base <span style="background-color: white; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 11px;">—</span> a starter recipe that can be replicated for almost any flavor from butter pecan to vanilla bean. Brian, who's as crazy about ice cream as he is about <a _blank="" href="http://bevyrichmond.blogspot.com/2013/10/the-best-ever-chocolate-chip-cookies.html" style="color: #e06666;">chocolate chip cookies</a>, set out to craft the perfect base recipe. For days (yes, days), he researched all the greats: <a _blank="" href="http://www.amazon.com/Jerrys-Homemade-Cream-Dessert-Book/dp/0894803123" style="color: #e06666;">Ben & Jerry</a>, <a _blank="" href="http://www.amazon.com/Perfect-Scoop-Sorbets-Granitas-Accompaniments/dp/158008219X/ref=sr_1_1?s=books&ie=UTF8&qid=1405301035&sr=1-1&keywords=the+perfect+scoop" style="color: #e06666;">David Lebovitz</a>, and <a _blank="" href="http://www.amazon.com/Jenis-Splendid-Ice-Creams-Home/dp/1579654363" style="color: #e06666;">Jeni Britton Bauer</a>, and consulted with the <a _blank="" href="http://www.nytimes.com/interactive/2014/07/01/dining/the-master-ice-cream-recipe.html?_r=0" style="color: #e06666;">New York Times</a>.<br />
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Together, we devised what we think is a master ice cream recipe. There are several recipes that call for a couple raw whole eggs and others that call for up to a dozen slightly cooked egg yolks only. We met in the middle: a half dozen <i>pasteurized </i>eggs. These in-shell eggs are pasteurized in order to reduce the risk of food-borne illness in dishes that include eggs that are not cooked or are only lightly cooked (i.e. ice cream, Caesar dressing). To complete the base, they're whisked together with sugar, heavy cream, whole milk, and a pinch of salt.<br />
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This being our first foray into homemade ice cream, we kept things simple with a vanilla flavoring and easy add-ins. We added the seeds of one vanilla bean and a little extract as well, then set in the refrigerator to chill for several hours.<br />
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When I wasn't totally bratting out and whining about churning my own ice cream, my favorite (store-bought) flavor was <span style="background-color: white; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 11px;">— </span>and still is <span style="background-color: white; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 11px;">—</span> <a _blank="" href="http://www.benjerry.com/flavors/cherry-garcia-ice-cream" style="color: #e06666;">Ben & Jerry's Cherry Garcia</a> (sweet cherry flavored ice cream, chunky cherries and chocolate flakes). We made a few adjustments in our version to fit with our vanilla flavored base, so Brian wants to call this "Cherry Seinfeld." We tend to favor comedic legends over rock legends, anyway.<br />
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There's probably an easier way, but for the chocolate flakes, we popped a bar of Hershey's Special Dark into the freezer for a spell and cut it in thin chunks with a ridiculously sharp knife.<br />
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Then, just follow the easy instructions on your ice cream machine and add in the additions during the last few minutes of churning. (Do I sound like one of those cooking infomercials to anyone else?)<br />
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We let it freeze in the freezer overnight before enjoying. And enjoy we did.<br />
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<b>Bevy Ice Cream Base</b><br />
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<li>6 pasteurized egg yolks</li>
<li><span style="background-color: white; color: #494949; font-family: 'Lucida Grande', Jamrul, Helvetica, Verdana, Arial, Tahoma, sans-serif; font-size: 13px;">¾</span> cup sugar</li>
<li>2 cups heavy cream</li>
<li>1 cup whole milk</li>
<li>Pinch of salt</li>
<li>Your choice of flavoring</li>
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<b>1. </b>In a large mixing bowl, whisk egg yolks until fluffy and light, about two minutes. Gradually whisk in sugar, then continue until fully blended and sugar has dissolved, about a minute more. Mix in cream, milk, and salt and whisk to blend.<br />
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<b>2. </b>Mix in flavoring of choice. <i>Below we've outlined our vanilla flavor, but stay tuned - more flavorings to come!</i> Cover and chill at least four hours, or overnight.</div>
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<b>3.</b> Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until desired consistency is reached. <i>We froze ours for almost 24 hours.</i><br />
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<b>Bevy </b><b>Vanilla </b><b>Ice Cream </b><br />
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<li>Bevy Ice Cream Base (above)</li>
<li>1 vanilla bean, split lengthwise (can substitute vanilla bean with 1 additional teaspoon vanilla extract)</li>
<li>1 teaspoon vanilla extract</li>
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<b>1. </b>Create ice cream base as directed above.<br />
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<b>2.</b> After everything is blended but before refrigeration, scrape the seeds from the vanilla pod into mixing bowl, add the bean pod, and 1 teaspoon vanilla extract. Mix well with base before chilling. When ready to churn in machine, remove the vanilla pod.<br />
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<i>Note 1: Can add up to 2 cups of mix-ins (brownie, fudge, candy, or chocolate chunks or shavings, etc.) during last 1-2 minutes of churning. Use crushed Oreos for Cookies and Cream.</i><br />
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<i>Note 2: For Cherry Garcia, refrigerate in separate bowls up to 1 cup fresh Bing cherries, halved and pitted (you may also use drained canned cherries), and up to 1 cup shaved dark chocolate, and add during last 1-2 minutes of churning. Optional: substitute the vanilla bean with </i><span style="background-color: white; color: #494949; font-family: 'Lucida Grande', Jamrul, Helvetica, Verdana, Arial, Tahoma, sans-serif; font-size: 13px;"><i>½</i></span><i> cup cherry juice concentrate or about 6 cups cherries pureed in base to give the ice cream a cherry flavor.</i></div>
Anonymoushttp://www.blogger.com/profile/00775244765443104860noreply@blogger.com0tag:blogger.com,1999:blog-7160177241008044068.post-1486826826146176472014-07-13T09:00:00.000-04:002014-07-13T09:00:00.038-04:00Soul Food Sunday: Mama J's KitchenI have a categorized list on my iPhone of different restaurants in Richmond that I'm constantly updating with places I want to try. (Someone please tell me I'm not crazy? This is normal, right? I'm not a "Type A" person, but I definitely am when it comes to this list. The places that are on The List range from <a href="http://acaciarestaurant.com/" style="color: #e06666;" target="_blank">special occasion restaurants</a> or perfect <a href="https://boathouserva.com/" style="color: #e06666;" target="_blank">patio dining</a> to"<a href="http://milliesdiner.com/" style="color: #e06666;" target="_blank">always good</a>" restaurants I know I love yet tend to forget.<br />
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<a href="http://mamajskitchen.com/" style="color: #e06666;" target="_blank">Mama J's Kitchen</a>, a small, family-run restaurant in Jackson Ward has been on that list for a long time.<br />
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If the name didn't give it away, Mama J's serves up true Southern comfort food in a friendly style that makes you feel right at home. The interior is rather small, with about a dozen or so tables and a few seats at the bar, but the food is definitely worth the wait. Patience is not an issue, but a virtue, when I'm waiting on a meal I know I'll love. To avoid crowds, arrive early.</div>
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The atmosphere is as if you're eating at your family's dinner table. We were seated at the bar and the bartender said she could tell we were first-timers at the restaurant, but that didn't stop her from offering suggestions, describing certain entrees, and checking in on us. <br />
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The food coming out of the kitchen might as well be what your own Mama makes, if you have one that can cook like J does. </div>
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We were both in the mood for fried chicken; Brian got white meat and I got dark. We started with Catfish Nuggets, which are essentially the restaurant's highly-recommended catfish entree divided up into smaller pieces; so we were getting the best of both worlds. The hot, cornmeal-coated catfish melting in our mouths was cooled off a degree or two when dipped in the creamy homemade tartar sauce. The fried chicken was juicy but crispy - as it should be. The sweet candied yams could be a dessert on their own and the mac & cheese was cheesy enough to put me in a coma-like state. In case that isn't enough, each entree comes with a homemade corn muffin.<br />
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I'll be back to try the crab cakes, baked chicken, seafood salad (below), a face-sized slice of chocolate cake...I pretty much won't be happy until I've had everything on the menu.</div>
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I left the restaurant in a serious food coma - but it was perhaps one of the best I've ever experienced. And as we've heard...mama said there'll be days like this.</div>
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<b>Mama J's Kitchen</b><br />
415 N. First St.<br />
(804) 225-7449<br />
Tuesday-Friday - 11:30 a.m.-9 p.m.<br />
Saturday - 11 a.m.-10 p.m.<br />
Sunday - Noon-7 p.m.</div>
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