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January 2012

January 09, 2012

Roasted Shallot with Spinach Dip


Shallots are an easily forgotten, yet delectable cousin to onions and garlic.  This recipe showcases their brilliance while providing an alternative to boring, predictable onion dip, and can even make you the hero with the best snack at the Super Bowl Party.  Well, lets not get crazy.


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January 08, 2012

Paella and Low Carb Paella Salad


After an exhilarating New Years Eve with Phish, a hearty, healthy meal was in order.  My freezer happened to have a pound of wild shrimp, and lobster tails were on sale.  Paella became our New Year's Day destiny.  I used a recipe by Tyler Florence, and substituted brown rice and fresh tomatoes and bell peppers.  The recipe came out fantastic! 

In addition to Paella, I also created a low carb Paella Salad, using baby spinach, minced parsley, ground pepper and the different proteins in the paella.  A small side of rice is included on the side.

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January 07, 2012

Chardonnay Smoked Fleur de Sel Caramels with Jameson dipped in dark chocolate


For Christmas this year, I made Fleur de Sel caramels for my friends and family.  Its actually quite simple to make with the right tools.  One of the essential tools is a gas stove.  Using an electric stove took 2 - 3 times longer, as the heat is more uneven and difficult to control.  Other essential tool include a candy thermometer, a chocolate thermometer, chocolate dipping tools, 1 and 1.5/2 quart sauce pans.

This recipe is based on a recipe by David Lebovitz, and utilizes brown rice syrup instead of corn syrup.  Additionally, I tested several liquors and salts, and ultimately determined that the best combination is Jameson and Chardonnay Smoked Fleur de Sel.
The caramels can be wrapped in cellophane or wax paper, or dipped in chocolate.  This recipe makes about 48 candies.

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